Post #790834

Meanwhile, here's some fusion cuisine: White soyabeans, grown here in the mountains, cooked in the water used a couple of days ago to cook gehat (Macrotyloma uniflorum), also grown here; but made in a Kerala-style curry with freshly-ground coconut from South India, cooked in a Chinese-style wok made in Delhi, on a German stove with Italian burners using gas imported from Qatar (maybe). The only way I could have done any more fusion is if I'd added bechamel sauce. #food