1. Which brand of canned tuna do you choose for your dish? I got to know that last year Greenpeace announced canned tuna sustainable rankings in some countries:
Canada
korea
Australia Pacific
Italy
If you are in one of those countries, check out the list and apply your knowledge from now on when you buy a can of tuna!
* I cannot find the information of Japan and US which are the largest consumers of canned tuna. If you know, please share with me!

    Which brand of canned tuna do you choose for your dish? I got to know that last year Greenpeace announced canned tuna sustainable rankings in some countries:

    Canada

    korea

    Australia Pacific

    Italy

    If you are in one of those countries, check out the list and apply your knowledge from now on when you buy a can of tuna!

    * I cannot find the information of Japan and US which are the largest consumers of canned tuna. If you know, please share with me!

     
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  3. Preserving citrus with sand

    When you buy citrus you should always rinse it in a 10-to-1 water to bleach ratio (10 parts water, 1 part bleach) and let them air dry.

    To store citrus longer you can get a 5 gallon bucket and fill it with clean sand.  Bury the clean citrus in the sand and lightly pack it down.

    The sand fills the pores of the citrus and it takes longer to go bad.

    - Lynn from LA, USA

     
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  5. Cooking chickpeas faster

    Adding salt to chickpeas makes them cook faster. Don’t forget to soak dry chickpeas overnight before cooking. Note that if salt is added to beans they will not cook.

    - Stella Rodrigues, UK

     
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  7. I introduced a little corner of my kitchen occupied by oral knowledge on my twitter long time ago. I just realized that I did not give answer for it. So here it is:
In this picture, there are three knowledge:
1. To keep lettuce fresh longer outside the fridge, keep their roots in the water.
My lettuce was directly from the garden. So it was with roots. I did not try this method with the ones without roots but my German friend says it works well! Fresh veggies’ seasons are just here, what about keeping your lettuce beautifully on your table or kitchen? :-)
2. To clean the grease on the pan, spread dry flour directly without water.
Flour will absorb the grease, so you don’t need to clean it with soap at all after it! It looks like a magic! Concerning flour is also food, I am researching other ways for the same effect. For example, one girl recalled that her dad used to clean the greasy pen with soil/sand before cleaning at the camping place! Do you know any other know-how? Let me know! oh, let’s share!!
3. To clean the burnt grill, scrub it with aluminum foil.
I keep aluminum foil after I use it because it is a very strong tool to clean burnt grill. Just try it after the barbeque this summer, you will definitely start to keep aluminum foil as well. :D

    I introduced a little corner of my kitchen occupied by oral knowledge on my twitter long time ago. I just realized that I did not give answer for it. So here it is:

    In this picture, there are three knowledge:

    1. To keep lettuce fresh longer outside the fridge, keep their roots in the water.

    My lettuce was directly from the garden. So it was with roots. I did not try this method with the ones without roots but my German friend says it works well! Fresh veggies’ seasons are just here, what about keeping your lettuce beautifully on your table or kitchen? :-)

    2. To clean the grease on the pan, spread dry flour directly without water.

    Flour will absorb the grease, so you don’t need to clean it with soap at all after it! It looks like a magic! Concerning flour is also food, I am researching other ways for the same effect. For example, one girl recalled that her dad used to clean the greasy pen with soil/sand before cleaning at the camping place! Do you know any other know-how? Let me know! oh, let’s share!!

    3. To clean the burnt grill, scrub it with aluminum foil.

    I keep aluminum foil after I use it because it is a very strong tool to clean burnt grill. Just try it after the barbeque this summer, you will definitely start to keep aluminum foil as well. :D

     
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  9. poisonous potatoes

    Hi I expect you all know that potatoes can be bad for you if you try to eat them uncooked, but also that light can turn them green and green potato is bad for you too!  

    - Barbara Robson, UK

     
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  11. potatoes in a brick house with sand inside

    My father used to harvest our potatoes before the frost, clean off the dirt by hand and sort them at the same time to make sure they were perfect for keeping (no bug holes or rot).  Usually he would put them in a sack and cover them, but at other times he would bury them in a funny little brick house he had built to keep sand clean and dry.  The “roof ” was a slanting weather proof lid, which we had to lift when we sorted through the sand for potatoes.  We thought this was a great game, but sometimes being kids we would play a bit too wildly and then would have to tidy up.

    I always remember what fun it was to help in that way and how good the potatoes tasted when we roasted them under the fire grate.  We were always hungry in those days and there was nothing left to waste!

    - Barbara Robson, UK

     
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  13. Gli sgami della nonna (Grandma’s trick)

    Italian grandma tells her tips for the house!

    So nice to see sharing know-hows from Grannies!! Let’s share it!!

    Viva Nonna! ;-)

     
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  15. Ripe bananas help ripening of other fruits or themselves

    Bananas can help other fruits to ripen faster if you put them in a container (paper or plastic bag) with other fruits. This is because ripe bananas emit a lot of ethylene gas that will help ripen the other fruits in the container. The same trick works to make the bananas ripen faster.

    Reference: http://www.plant-hormones.info/ethylene.htm

    - Emilie Tromp, Netherland

     
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  17. Rice with red chili pepper

    " In Japan, we say that a red chili pepper in a rice bag protects rice from bugs"

    - Fumiaki, Japan

     
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  19. Information about food waste in US, by GOODMagazine

     
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