This post of gturner's made me decide to start this thread: The one fusion food that I've whipped up on my own (and turned out to be surprisingly tasty) was Korean BBQ sliders. I took a Korean beef BBQ recipe, made slider hamburger patties with it, put them on King's Hawaiian Dinner Rolls, topped them with green onions and pickles. Damn was they tasty! Anybody got any recipes or ideas that they'd like to share?
I don't know if it qualified as fusion but I made a chicken and sweet pepper enchilada lasagne recently, swapping out the pasta sheets for tortillas. I also have a recipe where I use passata, add in fajita seasoning, chicken, sweet peppers, onions, green olives and sometimes crumbled feta. I then cook it either as a pasta bake or gnocchi bake, topped with either cheddar or mexican cheese. A similar alternative is a taco bake. Essentially the same thing but swapping out the chicken for ground beef, dumping the feta and olives and using taco seasoning. I add smaller pasta like macaroni to that. I've also made a chilli con carne lasagne before now. Another thing I do is to add harissa to pasta sauce and have it with penne and roasted, cut up chicken.
Yep, Chilli lasagne is good. I've encountered it two ways. Chilli replacing bolognase obviously, but sometimes keeping the pasta sheets, and sometimes replacing them with nacho's and layering it up that way.
I had some year-old kimchi in my fridge. Usually I make kimchi jjigae with it, but last time I used it in my chili recipe. It turned out well.
I used pasta, but the nachos idea is interesting. I find that the lasagne doesn't do that well as a leftover as the longer it sits the more the chilli is sucked up into the pasta sheets. So I might give the alternate version a whirl.
You need to eat the majority of it the day its cooked, that way the nachos still have an element of crunch. If you leave it as left overs they go soggy. Still good tho
My thought on this is that none of those are burritos. They are wraps, no doubt tasty, but decidedly not burritos.
Yeah, that's a little like saying you made a burger, but used sliced turkey and bacon instead of a patty. That's not a burger, it's a club sandwich on a bun.
I guess it depends if "burrito" references the filling or just the style and material used for the wrap. It might be used by some as a term like a "Newton", which is usually fig but also could be apple, or a hot-pocket, which is a pocket filled with whatever crap the company's marketing department thought we would buy. Once they extended "burrito" to include everything from a filling of beans and rice, to a salad, to a filling of eggs and bacon, I think all limits are out the window. Oddly, the one filling I've never seen for a burrito is burrito meat, which is the meat from a small burro, which we call an ass or donkey. This brings up the possibility of using a cut from the upper front shoulder of a donkey to make a shredded ass butt burrito. But as long as we're on fusion foods, here's one to try. In a small serving bowl pour 1/2 cut of Raisin Bran. Then add a layer of 1/4 cup Frosted Flakes mixed with 1/4 cup Sugar Pops. Add milk and top with Fruit Loops as a garnish.
I was just in a chat fleshing out the new breakfast concept. This is how development teams work. ******** Me: I'm working on a new breakfast recipe. Pig jowls and mule sperm over scrambled Auk eggs? A 50/50 mix of Raisin Bran and Honey Bunches of Oats, covered by a layer of Frosted Flakes, smothered with milk, and then Apple Jacks on top as a garnish. Fruit Loops would be better than Apple Jacks. True. More colorful. You can call your version a BC Delight. I'm surprised Post or Kellogg's hasn't already come up with the idea, because it would mean parents would have to buy their kid four fucking boxes of cereal instead of one, just to keep the monster from screaming. I'd toss out the Raisin Bran and put in Frosted Mini Wheats Hrm... That does sound better. And use Honey Nut Cheerios instead of Honey Bunches Hrm.... Could a parent substitute Honeycomb if they ran short? Or put in Corn Puffs instead of the Frosted Mini Wheats Honeycombs! Honeycombs could go with teh Frosted Mini Wheats... similar size I think it needs some kind of marshmallow stars or crunchberry in there. Fuck the marshmallows. That'd be in your version. I can't stand marshmallows in my food. Only in hot chocolate. And then, only melted. You've got to extend your culinary horizons! I extend my middle finger to marshmallows! How about flaming marshmallows? Flaming marshmallows in brandy, instead of using milk? I think the whole breakfast cereal thing would work better with brandy anyway. Japan just scored a 4th goal! in the 5th minute of added time The Nigerians still have bigger dicks.
The box of combined cereals is a good idea. Frito Lay already has a similar product line with their Munchies mixes.
It would be a trivial thing to come up with, and might be especially good for a luxury resort where you want an excuse to charge someone $18.00 for a bowl of cereal. If it was a carefully layered "eating experience", with different textures and tastes as you work through the bowl, then you could pass it off as a chef's culinary masterpiece, something they might serve to a royal child at elBulli or Noma. It could also make an interesting time-wasting scene in a movie or a show like Big Bang Theory where you want to show that someone is kind of neurotic, OCD, or able to create an interesting experience out of what seems to be nothing. If the scene requires someone fixing breakfast, it might as well be novel and interesting.
My housemates gave me boxes of food because they're moving, and there was a jar of etouffee sauce with it. I have two andouille sausages, but I didn't find a pure andouille etouffee recipe, just chicken and andouille, duck and andouille, and shrimp and andouille. So I needed a white meat, and I have some cans of tuna. Could anyone have possibly done something so daft? A quick Google revealed Culinary Institute of New Orleans - Tuna Etouffee It's probably the Cajun version of the 1950's tuna Jello pie.
All Italian food. Marco Polo stole noodles from the Chinese, and there's pasta. Italian pizza got Americanized, and American pizza got imported back to Italy. Just have good old fashioned pizza or spaghetti, and you're having fusion food. No need to even get hipster-y with it. Easy-peasy.
Have a look at the book "Modernist Cuisine The Art and Science of Cooking", which is in six volumes that weigh about 50 pounds, costs $530, and runs about 2,400 pages. It contains everything you could possibly want to know, including how to make cheese puffs - and every other kind of puff, emulsion, gel, roast, or anything else made as some kind of great food. I give it five stars. Every bit of it is fascinating. For example, the history section takes you from Homo Erectus (1.5 myr ago) to ElBulli - in detail, such as the groundbreaking works in French cuisine in 1651 and 1654. Nor does it skip Colonel Harlan Sanders or Dave Thomas. Here's page 25 on serving food on a plate: THE INVENTION OF Plated Dishes Go to any fine restaurant in the world, and at least part of your meal will most likely arrive as an attractive arrangement of several kinds of food on a single plate, what chefs call a "plated dish." This approach is such a common method of presentation, and food pairings are now such a focus of haute cuisine, that one might assume that restaurants have always served food this way. In fact, the plated dish is a relatively recent innovation. In the classic cuisine formalized by Escoffier (see Early French Gastronomy, page 9), food was brought to the table on serving platters and dished onto plates there, either by the diner (in causal settings) or by the waiter or maître d 'hôtel (in high-end restaurants). This approach was common in numerous cuisines around the world. Chinese food, for instance, was traditionally served in a similar manner, with food placed on the table for people to serve themselves. This "family-style " approach was also used to serve Italian, German, and American food. The French chefs Pierre and Jean Troisgros, at the urging of their father, Jean-Baptiste, pioneered the practice of plating in the late 1960s, becoming the first chefs in a top-quality restaurant to embrace the new trend. At the time, the Troisgros brothers were running the kitchen at the Hotel Moderne in the city of Roanne. Cooking in a style that would later be termed Nouvelle cuisine, they emphasized high-quality ingredients, lightness and simplicity, and creativity and self expression. They felt constrained in their artistic expression, however, because, at that time, tradition required the chef to place each finished dish on a large platter. This was service á la Russe, which meant the table was set with empty plates (often with a centerpiece of fruit, flowers, or other decorative elements), and guests were served tableside. Virtually all aspects of the presentation happened away from the chef and out of his or her control. Jean-Baptiste Troisgros, who frequently chatted with customers in the dining room, picked up on their desire to see some sort of "signature from the chef" on their plates. He encouraged his sons to start plating food in the kitchen. Pierre and Jean soon realized that standard plates were too small for the artful presentations they had in mind, so they commissioned new plates, about 32 cm / 12 1/2 in across, to serve as a larger palette for their work. They first began using these plates in 1966 for two dishes in particular: salmon in sorrel sauce (a signature dish of the restaurant to this day) and beef entrecôte. The innovation was very well received, according to Pierre's son, the celebrated chef Michel Troisgros. "Customers liked having more space on their plate, more room to breathe," he says. Plating dishes in the kitchen has numerous advantages. It gives the chef more control and allows him to prepare more complicated dishes. From a restaurateur's perspective, it is faster and cheaper because it allows the restaurant to operate with a smaller waitstaff, who require less training. The combination of aesthetic and economic advantages rapidly made plating popular. Within a decade, the practice had spread throughout Europe and made its way to the United States. In many restaurants, however, dessert is still served in the old style. Carts displaying whole cakes and other sweets are rolled to the table before being cut. Even elBulli had a desert trolley until 1992 (see page 33). The cheese course is another bastion of tradition; it, too, is often served from a cart brought to the table. Plated dishes can now be found in restaurants in every part of the globe. They are so common that it seems as though food has always been presented fully plated. But that is not the case. The plated dish was a radical innovation, albeit one that caught on. Food on a plate - invented in 1966. Bet you wouldn't have guessed that one. It's a tremendous book with amazing photos and illustrations. I've heard you can also get it in PDF format (1.9 GB) in places where you might go to find Voyager season 5 episode 3.
Mexican, Chinese, Indian, &/or other like/similar foods seem like they can be "natural" components of a fusion food, largely due to The Rice Factor! Like turkey cutlet tikka masala with yellow rice & beans with Szechuan eggplant stirfry, with both hard & soft taco shells on the side.
