What do you prefer most......Home food or fast foods??????

I would rather have moms food but fast food adds up spice to life.

i prefer my home food . its too tasty . i like dal and rice .

All the three members of the family prefer home foods and they do not like fast food sold on roadside.

home made food.. of course.. fast food is good fr a change..

Home cooked food of course. It's healthier. I take fast food mostly when I am in a hurry....

Love home cooked meals, but im not a big cooker so i usually go for fast foods, guess its more convienient but so much more expensive!

I love home foods but when a good hangover sets in fast food is great

HOME FOOD

home

Home cooked is the best

i love home food at all, when i'm traveling i eat in restaurant (italian or not, it's the same for me). I don't like fast food, it's insane.

i prefer both...i just cant live on either home food or fast food...i need a change from them alternatively

I love home cooked foods, and I also like fast food, but not everyday.

i will have to say my fast food because it may be silly but food tase better to me when some one else has made it. also i can be lazy and dont wanna cook.

Home food. My wife is an excellent cook and I am not too bad on the grill. We always have leftovers you can eat seconds.

home food..once or twice a month we do fast food.

Alternative Root Crops: Although this leaflet is titled Alternative Root Crops, I am not going to stick strictly to the botanists definition of a root, but am instead being much more lax and will be discussing all types of underground storage organs including tubers, bulbs and corms. The traditional root crops grown in Britain are potatoes, parsnips, carrots, beetroot, onions, turnips and swede with lesser known plants such as Jerusalem artichokes, celeriac, Chinese artichokes, radishes and winter radishes (mooli) playing a minor role. Of these, potatoes are by far the most important. They are very high yielding and, because they have a mild flavour that goes well with many other foods, they are widely used as a staple crop. They do have many disadvantages though, especially in their high susceptability to disease and in particular to blight (for which there is no acceptable organic treatment as yet). Most of these traditional crops have been selectively bred, sometimes over thousands of years, for improved flavour and yields. Potatoes, for example, were extremely low-yielding when first introduced from S. America. The wild carrot has a thin woody root that bears little comparison to the cultivated plant. This selective breeding, however, has not been an unconditional success. Potatoes must be one of our most disease-prone crops - you only have to look at them and they go down with blight. Carrots suffer from root fly and violet root rot, assuming you can get them past the seedling stage without them being eaten by slugs or overtaken by weeds. Alternative Edible Leaves: Most of the leaf crops we grow for food are annual plants - with all the work and problems associated with the growing of annuals such as digging the soil, preparing seed beds, sowing seed, weeding, more weeding and yet more weeding. This leaflet is going to look at a few of the many perennial leaf crops that can be grown in the garden with a fraction of the work and often with higher total yields. Whilst many perennial food crops can be slow to begin yielding, growing perennial plants for their leaves will usually give you at least a small crop in the first year and this will then increase in the following years. The variety in tastes and textures is quite staggering - especially for those people who regard a salad as consisting of the standard lettuce, spring onions, radish, cucumber and tomatoes. When making a salad, we often include 20 or more different types of leaves. Some of these leaves will have a mild flavour and can be used in quantity to form the bulk of the salad, others will have stronger tastes and will be used more as flavourings. These stronger flavours can be very sweet, often with a liquorice-like flavour. They can be rather acid, with a lemon-like flavour. Some of them have a more savoury taste, often with a garlic or mustard flavour, whilst others are pungently hot. Not only is there this wonderful range of flavours to choose from, but leaves are also the most nutritious of all the foods we eat. Amongst their many benefits to the health, they are rich sources of vitamins and minerals, contain a very good quality protein and supply essential dietary fibre. The range of plants listed below is quite diverse, and species suitable for any niche in the garden will be found. It is therefore very difficult to give general notes on their cultivation needs, though a very brief guide will be given. Agastache foeniculum. ANISE HYSSOP grows about 75cm tall and wide, preferring a sunny position and a dry well-drained soil. It is not hardy in the colder areas of the country, tolerating winter temperatures down to between -5 and -10°c. Although easy to grow, the young growth in spring is very susceptible to slug damage and you might need to give the plant some protection at this time. The plant flowers in mid to late summer, although not very showy, these flowers are very attractive to bees and butterflies.

Home food ...at least I know whats in it