Honkman

Chicken stew as a fusion dish between Germany and Thai - first made chicken stock with chicken legs , celery root, carrots, onions, juniper berries and leek. Later used the chicken stock and meat with yellow Thai curry paste, ginger, shallots, broccoli, mushrooms, butternut squash, coconut oil roasted rice and Thai basil.

Many al pastor trompos have a pineapple on top

If you explain in more detail we can help you to understand it better. At this point you claim there is confusion without showing any evidence.

There is mo real confusion but different countries use different meats (pork, lamb, beef, chicken etc) with differen “add-on on top but the same “technique” with different names

Stir fried cauliflower and tofu curry from the Myers-Chang cookbook (Asian fusion restaurant in Boston). The curry sauce was quite good and made from red Thai curry paste, Madras curry powder, light brown sugar, lime juice.

Agreed with the characteristics of Greece gyros but what you described at American gyros is unfortunately also quite regularly seen in other parts of Europe - I had such “gyros” in Spain, Portugal, italy and even back home in Hamburg perhaps 20-30 years ago some of the gyros was quite questionable.

What makes it American ?

Casserole with polpette (made from fresh pork sausage and ground beef) and pasta (which was added uncooked to the casserole and cooked in the oven and nicely thickened the tomato sauce)

Quinoa salad with red peppers, romaine, kidney beans, corn, red onion, avocado and crumbled tortilla chips for texture - served with a some sausages

Biryani with lamb (marinated overnight in yoghurt and several spices) and okra with tomatoes (recipe from Indian muslims in Uganda)

Just curious why you can’t eat any curry as there are some many variants, e.g. Thai, Indian, Vietnamese, Burma etc with very different ingredients, spices etc which have hardly any overlap

Burger with freshly ground sirloin steak tips (which were much better, beefier than the regular store bought ground beef)

Quick stir-fry with pork tenderloin, snow peas, mushrooms, scallions and carrots served over rice

Simple pasta salad served slightly warm with roasted peppers, tomatoes, briefly blanched broccoli and carrots and a handful of fresh herbs (parsley, thyme, basil, lemon thyme, sage)

Sauerkraut and kassler (smoked and brined pork chops) stew/casserole with a grated potato crust

I guess it is time for us to make it ourselves - looking over your pics and recipe I have a question about your minced pork - did you use regular store bought ground pork or (double) grind it yourself to have better control over how finely it is ground ?

Poor Man’s Schnitzel - Breaded Leberkaese (literally translates to “liver cheese” even though it doesn’t contain any liver or cheese but is a very finely minced German-style meatloaf/roast available freshly made at good German butchers (at least here in California) with a German-style cucumber salad (cream-cider vinegar dressing) and fries

Yep - even in Germany with much more competition they would be a top place (I really hope they will make it through the pandemic - so far so good but you never know)

Just call it dedication for good food (or a recent move back to California)

Dittmers in Los Altos/Mountain View https://www.dittmers.com

Sometimes there isn’t enough time to buy anything even though you originally planned and so you have to combine more unusual things - indian inspired stir-fried greens (kale and swiss chard) with black mustard seeds, turmeric, curry leaves, coconut, lime juice and jalapeño served with some excellent sausages from our closeby German butcher. Overall excellent “fusion” food.

Aloo matar (potato and green pea curry in a tomato based sauce) over rice

As so often the least photogenic dishes are often the best tasting ones - veal stew with blanched asparagus and shiitake mushrooms and two sauces (veal jus roti and asparagus puree) served over spaetzle

Frikadellen (German dish somewhere between a meatball and hamburger patty with 50%/50% ground beef and pork, sautéed onions, parsley, egg, roll (softened in milk and water)) and potato salad with celery, red and green pepper, scallion and freshly made mustard mayonnaise.

Simple but tasty - lentil stew with carrots, celery, bacon, thyme, bay leaf topped with an apple, mustard, acetico balsamico mixture and some sour cream