Learning to Cook and Other Things

If you like kimchi, please help yourself to this latest controversy. Both China and South Korea avid producers of that vegetable delicacy are accusing each other with providing their respective markets with extra flavored kimchi. The flavors are lead, artificial sweetener, food coloring, or could come with parasites. The Korea Food and Drug Administration admitted that Korean made kimchi were found to be contaminated with parasite eggs. These were found from 16 out of 502 local makers. As a result 472 kilograms or 1,041 pounds were impounded. Some of these kimchi were exported to China. On the other hand, Chinese made kimchi are said to be tainted with carcinogenic materials as mentioned but found its way to Korea because it was cheaper. "One of the largest Korean producers, Doosan, established its factory in Beijing's suburban Miyun industrial zone in Au gust 2003. According to a Korean kimchi factory manager based in China, who declined to be identified, there ar

Some days, I find my refrigerator crisper almost empty. What's left are a few tomatoes, a large sized green bell pepper. And on my cupboard, 3 pieces of medium sized potatoes. From the freezer, I bring out, 2 pieces of chicken breasts which have already been filleted, and sliced in bite sizes. The chicken needs to be thawed for awhile. Think. What can I cook out of these few ingredients. Aaahh. Okey. From my cupboard, I gath er several cloves of garlic and 1 large onion. How I did it? I pour 2 tablespoons of olive oil on the pan. In very low fire, sauteed garlic, diced onions and then tomatoes. And then add the chicken. Cook until almost brown. I added a pinch of salt and liberal serving of freshly milled black pepper. Last, add sliced green bell pepper for that sweet pimiento aroma That was it. Easy preparation. Cooked in a jiffy.