Weekly Food Consumption around the World

This article about the weekly food consumption of families worldwide was forwarded to me. I don’t know where it came from so I can not account for its accuracy. It does not reveal whether the cost of food is actual cost or relative, and it does not seem as though the families are closely comparable socially or by size, however it is extremely interesting.

As a foodie I find it particularly disturbing that the only fresh green thing the American family had was a handful of grapes! In my opinion, the Egyptian family had the best (both healthy and delicious) diet, though I think the Polish family’s diet is the most similar to, though not exactly like my family’s.

What is eaten in one week around the world

Take a good look at the family size & diet of each country, and the availability & cost of what is eaten in one week. Interesting that at the lower levels of income the highly processed and high fat foods that contribute to obesity pretty much disappear.

Germany: The Melander family of Bargteheide
Food expenditure for one week: 375.39 Euros or $500.07

Italy: The Manzo family of Sicily
Food expenditure for one week: 214.36 Euros or $260.11

United States: The Revis family of North Carolina
Food expenditure for one week $341.98

Mexico: The Casales family of Cuernavaca
Food expenditure for one week: 1,862.78 Mexican Pesos or $189.09

Poland: The Sobczynscy family of Konstancin-Jeziorna
Food expenditure for one week: 582.48 Zlotys or $151.27

Egypt: The Ahmed family of Cairo
Food expenditure for one week: 387.85 Egyptian Pounds or $68.53

Ecuador: The Ayme family of Tingo
Food expenditure for one week: $31.55

Bhutan: The Namgay family of Shingkhey Village
Food expenditure for one week: 224.93 ngultrum or $5.03


Chad: The Aboubakar family of Breidjing Camp
Food expenditure for one week: 685 CFA Francs or $1.23

Bad Fake Food

Oooh, I hate bad food.  I promised myself never to eat bad food because it is a waste of calories.  But I met some friends from out of town this weekend near the airport before their flight out.  I am not familiar with the airport suburbia and the fabulous restaurant we chose online was closed down.   The closest place was this awful chain joint that serves fake-ass Mexican food and we were hungry and didn’t have enough time for exploration. It sucked so bad that despite the great company my family came home hungry and cranky.  My ten year old daughter theorized that she had too much saturated fat, which was likely true because she could not bear to order anything faux Mexican so she had a corn dog and tater tots!  This is a child who eats fresh mozzarella, tomatoes, and basil on ciabatta!  She has never been programmed to distinguish “kid food” from good food, thank goodness.

Pulled Barbecue Chicken–Oh So Fast and Easy in the Pressure Cooker!

As promised in my post about the pressure cooker June 10, 2008, I tried the pulled chicken. It was so easy. I took some boneless skinless chicken thighs and put them in the pressure cooker with some chicken broth and garlic cloves. I let it cook for maybe 40 minutes. When I opened the pot the chicken fell apart as I pulled at it gently with a pair of tongs. I added my favorite seasonings and barbecue sauce and you could have sworn that your ole’ Uncle Gus was here. That particular day I was in a hurry but the next time I will finish off the chicken on the grill with some mesquite wood chips for more of the smoky flavor. Who says city folk don’t know nothin’ about no bbq?!

Busy Foodie? Get a Pressure Cooker

My family was enjoying an afternoon at the swimming pool when it occurred to me that it was a perfect afternoon for some potato salad and smoked salmon on ciabatta bread. (Our Norwegian friends turned us on to this deliciously odd combination). But it was already 6pm and I didn’t even have any potatoes. This dinner could take until midnight to prepare because the boiling and cooling of the potatoes takes at least an hour and a half. But then I remembered my fabulous pressure cooker. It’s just a pot with a locking lid and a steam nozzle on top. I am not completely sure how this contraption works but it cuts the cooking time by around 70% on most foods. I picked up some potatoes and it took about 15 minutes to cook them completely in the pressure cooker. Voila! Potato salad in way less time than usual.

A pressure cooker is useful for greens, beans, eggplant, or just about anything else that we would normally eat only on a weekend because it takes too long to cook. I also have read that you can put meat in it and it will cook quickly and be very tender. I have not tried this myself but I do plan to make some pulled bbq chicken in it soon.

When I first got the pressure cooker I was afraid of it because it makes a loud whistling sound and the warnings say that you should never force the lid open or it could blow off and cause serious injuries and probably damage to the kitchen ceiling. But since then I have found that there is not really much to be afraid of. The top locks on while the pressure is high and will not release until the pressure decreases to a safe level. Even so, it is best to open the lid slowly and carefully and away from you so that the rush of steam will not burn your face.

I imagine that this is the perfect kitchen gadget for busy people who may not take time to plan meals ahead of time, or foodies who make menu decisions on a whim. It is rather inexpensive and extremely convenient. It can also be used for canning fruits and vegetables as well. That’s another adventure on my list.

Happy Mother’s Day, and a Simple Treat

Yes, Everybody I know I am a day late! I am a mother though, don’t I get a break? And, this year mother’s day fell on the same day as my daughter’s 10th birthday. I can see it now, many, many years from now when these occasions are merged again, the two of us sipping margaritas on a cruise ship somewhere…

Anyway, I spent most of my day yesterday not waiting for a seat in a noisy, crowded cafe, or suffering through some awful performance. I was lying on the sofa, nice and cozy as sheets of rain fell outside the window. Yeah, Mother’s day MY way!

I found some organic strawberries on sale at the market this week. I try to buy organic strawberries when they are available and when they don’t cost a king’s ransom because they are in the top 5 most heavily pesticide-laden produce items: (peaches, strawberries, apples, spinach, nectarines).

I bought four cartons of organic strawberries. I can’t let those precious berries go bad! We love to make smoothies but I also enjoy them in a strange way that I found in French Women Don’t Get Fat. That is in a dessert dish with balsamic vinegar drizzled on top. It sounded so ridiculous when I read it but the scientific me had to give it a try. It’s actually good! I don’t know how, but the balsamic vinegar enhances the strawberry flavor, seriously. Try it! Now the catch is that you have to use some good quality balsamic vinegar.