Owl Meat has been with us only sporadically the last couple of weeks because of internet connection woes. (We all feel your pain, Owlie.) So you can imagine my delight when I opened my inbox this morning and found a fantastic Funtastic Thursday waiting for me. Here's the Owl Man. EL
This week's topic was suggested by gal pal Christa. In some recent culinary collaborations, she was startled and/or appalled by my lack of boundaries when it came to mixing ingredients and techniques from different countries.
My recent discovery of the most awesome sandwich, the kielbasa on steamed and grilled Tandoori naan with Thai sriracha sauce is a good example. It's all about the extra texture. Don't even ask about the peanut butter, sesame and bacon sauce for cold noodles. You know you want it. ...
Potato slices fried in raw sesame oil with grated ginger, white pepper, and mushroom soy sauce? Why not!?
Dutch cocoa with Chinese five-spice powder, a dollop of pumpkin puree, and a little coconut milk for brunchfest? Hell, yeah.
Cucumber slices marinated in rice vinegar with dashi, fleur de sel and saffron? You betcha.
This whole fusion thing has been going on in restaurants for a long time, and I wonder where it will end. It reminds me of the Chinese-German restaurant – you leave feeling full but then an hour later you're hungry to take over the world again.
Are there any fusion concepts that you really want to see? Any that you are glad have come and gone. I loved the (Purple) Orchid when it was still around.
Personally I love the spices of Indian food but am not thrilled with the overcooked vegetables and meat. I love to make my own crazy variations of Indian spices and non-Indian ingredients. Curried duck? Yes. Cheeseburger vindaloo? Oh, yeah. Roast pork curry? Bring it.
It's a brave new beautiful world, groms and gromettes. Mix and match whatever you like.
(Photo courtesy of Getty Images)