you are viewing a single comment's thread
view the rest of the comments
[–] 85 points 2 months ago (51 children)

Ain't nothing wrong with fusion cuisine.

  • source
  • hideshow 51 child comments
  • [–] 34 points 2 months ago* (14 children)

    This is also a grocery store Philly Roll. We’re already past simple fusion and into some Red Giant Helium-to-Oxygen shit. If my man wants some ranch, then so be it. He’s not denying himself an unsullied cross-cultural experience.

  • source
  • parent
  • hideshow 14 child comments
  • [–] 4 points 2 months ago (13 children)

    Isn't that more of a California Roll? Around here, a philly roll is salmon, cream cheese and cucumber, no sauce.

  • source
  • parent
  • hideshow 13 child comments
  • [–] 7 points 2 months ago (8 children)

    Standard Philly roll is raw salmon, cream cheese, and avocado, but some places do it differently while maintaining the name. The only hard requirements are salmon (some places even use smoked salmon and call it a Philly roll, which I disagree with, but whatever) and cream cheese.

  • source
  • parent
  • hideshow 8 child comments
  • [–] 5 points 2 months ago (6 children)

    I'm not disagreeing with you, cuz I don't know, but wikipedia says:

    A Philadelphia roll is a makizushi (also classified as a kawarizushi)[1] type of sushi generally made with smoked (or sometimes raw) salmon, cream cheese, and cucumber, with the rice on the outside (uramaki).[2] It is sometimes made with imitation crab instead of salmon, but can be found to include other ingredients, such as other types of fish,[3] cucumber,[4] scallions,[5] and sesame seed. Like many Western-inspired sushi rolls, its design and name are modified to target an American market, which includes putting the rice on the outside, and the nori in the inside (inside-out sushi) to appeal to western aesthetics.[6][7]

  • source
  • parent
  • hideshow 6 child comments
  • [–] 7 points 2 months ago (3 children)

    I wonder why the inside out roll is supposed to appeal more to westerners. As a westerner, I don’t mind the nori on the outside.

  • source
  • parent
  • hideshow 3 child comments
  • [–] 2 points 2 months ago (1 child)

    I caught that too. I think it's the dark color on the outside? They sell onigiri in a lot of our grocery stores and I've only seen them covered with opaque wrappings. That's why I think it's correct, but I'm not sure. It could also seem less chewy when it's on the outside because there's more to stretch? Just guessing.

  • source
  • parent
  • hideshow 1 child comment
  • [–] 4 points 2 months ago

    Wow. Time for me to make an edit because that is some bullshit.

    It is sometimes made with imitation crab instead of salmon

    I can't even imagine where this came from because I have never encountered this and I have been eating sushi all over the world. It is never made with imitation crab.

  • source
  • parent
  • [–] 18 points 2 months ago* (last edited 2 months ago) (35 children)

    My favorite fusions:

    Sushi Burritos

    California Burritos

    Kimchi Mac N Cheese

    Chicken tikka masala pizza

  • source
  • parent
  • hideshow 35 child comments
  • [–] 11 points 2 months ago (4 children)

    Kimchi grilled cheese is a very tasty and very easy lunch!

  • source
  • parent
  • hideshow 4 child comments
  • load more comments (1 reply)
  • [–] 7 points 2 months ago* (5 children)

    Curry pizzas sound like a bad idea till you realize a lot of curries are just pizza ingredients that you put on bread.

  • source
  • parent
  • hideshow 5 child comments
  • [–] 4 points 2 months ago (3 children)

    it's curry and naan with fewer steps.

  • source
  • parent
  • hideshow 3 child comments
  • [–] 2 points 2 months ago (2 children)

    And controversial opinion: I prefer mozzarella to paneer for curry

  • source
  • parent
  • hideshow 2 child comments
  • [–] 6 points 2 months ago (4 children)

    Kimchi Mac N Cheese

    For those reading and thinking "what the actual fuck", don't knock it until you've tried it. This is in steady rotation at my place. You'd think American cheese is a bad fit for asian food, but budae jjigae has been a staple comfort dish in Korea since the war and proudly boasts this flavor combo.

    Anyway, this dish is incredible. The kimchi funk is mellowed by the other ingredients and contributes acid, spice, and seasoning to the overall dish for practically zero effort.

    Top and finish as you like. Here, we like to take it deeper into East Asia by adding chopped green onions, fried shallots, peanuts, and chili crisp.

  • source
  • parent
  • hideshow 4 child comments
  • [–] 2 points 2 months ago (1 child)

    You make boxed mac and add a spoonful of kimchi after?

  • source
  • parent
  • hideshow 1 child comment
  • [–] 2 points 2 months ago

    Yes, but more like "kimchi to taste". For the typical Kraft box, I'd say more like half a cup of kimchi, but please do sneak up on what you think is a good amount if its your first time. For reference, a lot of Korean dishes serve at least a quarter-cup per serving.

  • source
  • parent
  • [–] 2 points 2 months ago* (1 child)

    I will never knock anything with kimchi in it. That shit is so goddamn good

    Edit: holy shit I just clicked that link lol... Looks like the kind of dish that I would make at 4am, stoned, in college. Just throw everything I've got in a bowl and mix it up.

    And that is not a criticism haha. Looks insane

  • source
  • parent
  • hideshow 1 child comment
  • [–] 1 point 2 months ago

    I think you hit the nail on the head there. IMO, it's very much late-night drinking/partying food. It's right up there with the Rochester Garbage Plate, Jumbo Slice in downtown D.C., or those hotdogs they serve on the street in Reykjavík.

  • source
  • parent
  • [–] 3 points 2 months ago* (last edited 2 months ago) (5 children)

    Chicken Tikka Masala burrito! Holds the sauce so good!

    Also, California burritos are fusion? Burrito is a Californian invention, and French fries are pretty American (sorry Belgium).

    Edit: apparently I'm mistaken. I was under the impression that burritos were an invention of the California Gold Rush (distinct from tacos and using flour & lard tortillas).

  • source
  • parent
  • hideshow 5 child comments
  • [–] 4 points 2 months ago (1 child)

    The California Gold Rush was literally right after the territory was ceded from Mexico, so even if burittos had come from then they might as well have been still effectively Mexican anyway.

  • source
  • parent
  • hideshow 1 child comment
  • [–] 1 point 2 months ago* (2 children)

    Chicken Tikka Masala burrito! Holds the sauce so good!

    Definitely going to try that with some sour cream and salsa

    Also, California burritos are fusion? Burrito is a Californian invention, and French fries are pretty American (sorry Belgium).

    Burritos are Mexican, Fries are American, thus the fusion into a California Burrito containing a protein + fries + guacamole and salsa.

    Souce: Southern California Native.

    Side note, I miss Dunkirk and Antwerp lol... That's where I got introduced to Carbonade flamande. Now I make it at home using Chimey ale, throw some cilantro/coriander in there with belgian fries and parmesan on top... So good.

  • source
  • parent
  • hideshow 2 child comments
  • [–] 1 point 2 months ago* (1 child)

    As a fellow Southern California native, I'm now extra intrigued that you consider California Burrito to be fusion. I've lived in San Diego for over 40 years and have always considered it local cuisine, the fusion aspect never crossed my mind.

    If you're still around, this is the place that made the chicken tikka masala burrito:

    https://www.masalastreetsandiego.com/

  • source
  • parent
  • hideshow 1 child comment
  • [–] 1 point 2 months ago*

    As a fellow Southern California native, I'm now extra intrigued that you consider California Burrito to be fusion. I've lived in San Diego for over 40 years and have always considered it local cuisine, the fusion aspect never crossed my mind.

    We San Diegans have to remember that San Diego is unique in that it was once part of Mexico and Spain before that, so our local cuisine comes to us already infused. That doesn't mean it's not fusion food though. My wife, a native born Mexican has dragged me half across Mexico to see her family and it is in those trips where I realized certain foods are undeniably Mexican in their roots. From Burritos to corn tortilla tacos, they're mexican. However, french fries are not, thus fusion cuisine.

    Having lived in Chula Vista now for 26 years, I've learned two food facts:

    1. Cesar Salad was invented in Tijuana and came to Chula Vista second in the 1930s

    2. The California Burrito was invented in San Ysidro in the 1980s.

    If you're still around, this is the place that made the chicken tikka masala burrito:

    https://www.masalastreetsandiego.com/

    I'll give it a shot next time I head up

  • source
  • parent
  • [–] 3 points 2 months ago* (3 children)

    I think the biggest thing aboot poutine isnt that poutine is amazing. It's that it unlocked some amazing fusions.

    Butter chicken poutine.
    Chicken shawarma poutine.
    Vindaloo poutine.

    It's all good.

    If it's saucy and tastes good with cheese, poutine it. It will be amazing.

  • source
  • parent
  • hideshow 3 child comments
  • [–] 1 point 2 months ago (4 children)

    I've seen photos of sushi burritos on menus, but I'm always confused as to how you're supposed to eat it? Do you pick it up and bite into it like a burrito? And it doesn't immediately fall apart?

  • source
  • parent
  • hideshow 4 child comments
  • [–] 1 point 2 months ago (2 children)

    Sushi burritos are basically a giant sushi roll you eat like a hand roll or sushi rolls.

    If the burrito is say two pieces only, pick it up, pour your preferred sauce on top and bite.

    If the burrito is more than two pieces, it's now a giant sushi roll you can eat with chopsticks or a fork.

    Try one! They're delicious.

  • source
  • parent
  • hideshow 2 child comments
  • [–] 1 point 2 months ago (1 child)

    I'm just trying to imagine biting into a giant sushi roll and tearing, without it breaking and falling apart... Have you ever tried eating a regular sushi roll in more than one bite? That shit does not tear cleanly.

  • source
  • parent
  • hideshow 1 child comment
  • [–] 1 point 2 months ago

    That's why I prefer to make them at home where I use rice flour tortillas instead of seaweed as the outter casing. Holds up like a real burrito, but tastes just as good as the seaweed ones. Also allows me to lighten the rice layer and add other stuff.

    Of course you can just be lazy and throw two sushi rolls inside a rice flour tortilla, sprinkle it with some soy and cock sauce, wrap it up and enjoy too.

  • source
  • parent