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Ph:(512) - 244 - 2222

Fax:(512) - 244 - 2705

2601 S IH 35 B400 Round Rock TX 78664

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BUSINESS HOURS

Mon-Fri:11:00 a.m-2:30 p.m

Sat & Sun:12:00 Noon-3:00 p.m

DINNER

Sun-Thu:5:30 p.m-9:30 p.m

Fri & Sat:5:30-10:00 p.m

 

FOOD FOR THOUGHT!

Here are a collection of useful tips, scoured from all over, to help you with your cooking. Enjoy!

1. Reheating left-over Rice : Refrigerate leftover cooked rice in a well-sealed container. Reheat cold rice with a sprinkling of water in a microwave oven or in a covered pot over low heat. Left over rice is great to have on hand for stirring into soups and broths and for making fried rice — it's perhaps the world's best vehicle for turning leftovers into something fresh and new

2. Instead of Onion : If anyone does not like or want the strong taste of onion, you can use cabbage in the recipe for the same taste and good recipe.

3. Trying New Recipes :Remember....Try ONE NEW recipe at a time. Get all your ingredients together. Check the spices for freshness. Lay the spices and ingredients out in the order that they are to be used. Make a plan and get started with ONE easy recipe. Most of all make sure you have the time to make the recipe. Do not try something new at a "rushed time".

4. Using Kitchen Scissors : Most Indian dishes require the use of freshly chopped coriander leaves as a garnish. Use the scissors to chop fresh mint, chilies and coriander finely and without any mess.

5. Tomato Paste : Don't bother with those tiny cans of American tomato paste. Invariably you use a tablespoon or two and then throw out the rest of the can. Imported Italian tomato paste (often labeled double-strength) is a better choice. This product is packaged in small tubes, like toothpaste, making it far more convenient to use. Just squeeze out what you need, put the cap back on, and refrigerate the tube. In addition, Italian tomato paste has a richer, more intense flavor than the American brands." From A Year in a Vegetarian Kitchen by Jack Bishop.

6. "The Art of Salting : Salting a piece of food is about hand eye coordination and about visual taste and control. Grab some salt between your thumb and first two fingers and release little by little over a piece of food, moving your hand a few inches above the surface. The food itself will determine the amount of salt you need: its flavor, thickness, water content, and so on. Smaller grained salt should be evenly distributed over the surface but you may not be able to do this with coarser-grained salt. For practice, salt a piece of food blindfolded; with practice salting will become natural, not forced." From Hawaii Cooks by Roy Yamaguchi with Joan Namkoong.

7. "To Keep Parsley for Winter Use : Gather large, good sprigs, and if at all dusty, wash them; shake off the water dry as you can, and lay into a jar a handful of parsley and a handful of salt. When to be used, throw them into cold water to freshen and to remove the salt. Young Housekeeper's Friend, 1846 ." From Early American Herb Recipes by Alice Cooke Brown.

8. "Fruit: The Perfect Dessert: Without a doubt, the healthiest dessert is a fine piece of fruit. Sadly, fruits suffer even more than vegetables at the hands of pickers, shippers, and rough-handed stockboys. Modern agriculture isn't beneficial to fruit the way hands-on, careful cultivation is. If fruit were as good as it could be or as it looks, we wouldn't need a bit of convincing to eat it. So try to search out fruit that's grown near where you live--you may be rewarded with flavor that's far beyond your expectations. Once you've sat down to a really fine nectarine, a tree-ripened fig, or a crisp fall apple, you can easily understand why serving fruit at the end of the meal has long been the European tradition." From Vegetarian Cooking for Everyone by Deborah Madison.

9. Cook's Tip : "Ginger. Ginger is one of the most widely used spices in the world. In America, ginger has been used mainly in baking; it is a must for the holidays--from gingerbread to pumpkin pie to fruit cakes, and it is also increasingly used to flavor a variety of other dishes. Ginger is essential for Asian and Indian dishes where it is used in many ways--from Indian curries to Japanese marinades, to Chinese stir-fry. A pinch of ginger is a nice boost to the flavor of salt-free dishes, and also a flavorful addition to chicken soup, sauteed vegetables, and roast chicken or pork. For flavorful grilled steak, rub ginger, garlic and black or white pepper on meat, marinate a few hours before cooking." From Penzeys Spices catalog of seasonings, Spring 2004.

10. Harvest Hint : Freezing Herbs "Herbal ice cubes provide another handy way to preserve the herbs of a delicate character. Chop the leaves finely and pack into ice cube trays. Cover with water and freeze. Remove and store in plastic bags in the freezer. These cubes may be added when still frozen or thawed in a strainer and used as fresh herbs." From Bonnie Fisher's Way With Herbs Cookbook