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Archive for July, 2010

Hi all,

The site has now moved to http://www.globalfoodfusion.com. We are expanding and improving the site–hope you’ll come check it out! There will be a few new posts each week featuring recipes, food information and discussions, and food-related travel stories!

Come visit the new site!! Thanks for your support everybody! 🙂

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We’ve all had a fancy schmancy meal that would have been impossible without a food processor. Or even just a milkshake or fruit shake from a blender. So many of our foods are processed by machines; in fact, most TV shows that promote “fast and easy cooking” tout machines as the best way to save time and effort. Sounds good to most of us on the go.

Feng Shui principles may point us toward a more traditional way of preparing our foods. Taking a closer look, we see that many “old world” ways of growing, hunting, gathering, and preparing food emphasize the role of food as integral to psychological ties with the land we live on, as well as health-related and social aspects of our lives. These traditions consider food as more than just items to be purchased on sale, rushed and wolfed down so we can hurry to the next thing on our to do list without even fully knowing all of the ingredients and additives that are in what we eat.

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Now that I’m back in the US, I am much more wary of the food I buy at the supermarket, and I have been doing a bit of research, some of which I will be posting in the next few weeks.

So I was thrilled earlier this week when I found organic strawberries at Whole Foods. Strawberries are more susceptible to harboring pesticide residue than many other crops, so it’s worth paying the extra dollar per pound if you can. After I brought them home, I placed them on the counter to mull over their fate. But the strawberries were looking at me from behind their plastic cage, and I just couldn’t take it so I decided to eat them that very day.

For those who have not been to Las Vegas in summer, let me tell you: it’s effing hot. I wanted something refreshing and light.

At first, I thought of strawberries and cream with mint. But, I had no mint in the house, and I haven’t planted any yet. However, I have recently planted some basil, which is in the mint family. Basil, and especially sweet basil, is an exceptionally versatile herb and can complement sweet as well as savory dishes. A little voice in my head told me to just go for it.

So. I took inventory of the types of cream I had in my fridge–Devon double cream (an imported cream from the UK that is high in butterfat content), creme fraiche, sour cream and heavy whipping cream.

As much as I love creme fraiche, I wanted less of a sour taste and so I opted for the double cream and the whipping cream (making what I call a “triple cream”–hehe). I added in some cinnamon, brown sugar, and lemon elements, and voila! This was the tasty result:

Skill Level: EASY

Preparation time: About 10 minutes.

Servings: Varies. I just made one for myself.

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Chances are, if you’re reading this, the world as we know it has not ended. But, just in case it does, we now have some of the world’s most prized chili peppers preserved in a doomsday-proof underground bunker. I mean, the first thing that comes to mind when I think “major global disaster” is “Where is the Cholula?”

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