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Tag Archive 'creative cooking'

Produce: As Sweets

Produce as dessert can be as tricky as it is temporal. There are plenty of vegetables we consider fruits, fruits we consider vegetables, “accessory fruits” that don’t really fit into either category, and, of course, other parts of the plant that we may or may not desire as dessert. Presenting produce as dessert can be […]

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Produce, generally

Whether you buy local and organic or conventional produce, the fact remains that some fruits just don’t last quite as long as others. After all, they are plants that have been recently cut and transported for consumption. A general rule of thumb is 5-7 days, refrigerated. Obviously, some can last a bit longer, and some […]

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When I made my third, and last, attempt to go vegetarian, I was living in one of the most difficult places in the world to try this–Armenia.  Things have changed a bit since I lived there, but at that time it was very difficult to keep to a vegetarian diet, especially when the local cuisine […]

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A friend told me this sounds like a self-help title.  Well, it kind of is.  There are some common themes that I have found run more or less constant through the world’s cuisines.  I find it useful to think of the purpose of the dish before thinking of the specific types of foods I want […]

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Maybe you’re thinking to yourself that making food from scratch sounds great, but you have no time for it, especially during the week.  Well, it’s entirely okay to cut corners and use pre-cut, canned, jarred, frozen, dried, freeze-dried, or pre-assembled ingredients.  Of course, normally it’s healthier if you have fresh ingredients, and generally you will […]

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Potatoes and other root vegetables or tubers, such as sweet potato, yam, yuca, taro, ginger, onions, carrots, radishes, beetroots, shallots, tigernuts, and turnips.  Celeriac is a less starchy alternative. This group of foods often serves the same purpose as grains and grain products.  Almost everyone has heard of the role of the potato in saving […]

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For thousands of years, humans have created different kinds of diets, many of them largely based on grains and cereals.  Wild grains, and later cultivated grains, supplied necessary carbohydrates, vitamins and minerals, and even some proteins.  Grains have been ground crudely to eat as gruel, blended directly with meat, put in salads, and ground as […]

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To really understand an ingredient’s potential, we have to think of what the purpose of the ingredient is.  This may sound elementary, but the more we cook, the more complex these connections will be, and this will expand the horizons of our abilities in the kitchen. Let’s say you get a jar of high-quality dark […]

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A large part of how we view food supply  is based on where we live.  For instance, when I lived in Costa Rica, it was easy enough to get fresh roasted coffee beans from an organic farm that grows its coffee in the shade.  When I went to the beach for a weekend, it was […]

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If you want purple but you only have red and blue, what do you do?  How did you learn that mixing the two makes the one?  Either someone told you, or you did it accidentally, or maybe you had a hunch and went for it.  So it goes with food preparation. It may sound obvious, […]

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