Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Round Five: Fusion

maggiethecat
 Share

Recommended Posts

Suzanne F

Suzanne F

Posted
Posted

So far:

Italian/Vegetarian, open only for brunch: Saturday morning cardoons

Cajun/Virgin Islands/Italian: (Don't mess with my) Tout Tout Fungi Porcini: Cornmeal Mush with okra and cepes.

Probably more to come. :raz:

sammy

sammy

Posted
Posted

Jamaican/Italian: Rasta Pasta

Signature Dish: Goat Capricciosa with Callaloo Risotto

Don't miss the Torta Ganja for dessert!

"These pretzels are making me thirsty." --Kramer

jhlurie

jhlurie

Posted
Posted

Soul Food / American Chinese:

"Wok and Soul"

Signature dish: Chitlin' Chow Mein

French / Mexican

"Le Grande Tortilla"

Chiles Rellenos, fried and stuffed with Boeuf Bourguignon

Jon Lurie, aka "jhlurie"

pogophiles

pogophiles

Posted
Posted (edited)

Coastal South Carolina/Scottish

"Low Country Highlands"

Signature Dishes: Haggis Bog, Oats & Grits

Edited by pogophiles (log)

Those who do not remember the pasta are doomed to reheat it.

pogophiles

pogophiles

Posted
Posted (edited)

British/Vietnamese

"Phee Phie Pho Phum"

Signature Dishes: Ech Chien Bo in the hole; Bo Xao Wellington w/nuac mam chutney

Edited by pogophiles (log)

Those who do not remember the pasta are doomed to reheat it.

jhlurie

jhlurie

Posted
Posted (edited)

Scottish / Vietnamese

"Phuc Ewe"

Signature dish: Haggis Dumpling Pho

Scottish / Chinese

"Hu Eats Ewe?"

Signature dish: Tattie & Sour Soup (with mutton as the base of the broth)

It is currently "Year of the Sheep"

Chinese / Cannibalism

"Hu Eats Yu?

Signature dish: Guess?

Edited by jhlurie (log)

Jon Lurie, aka "jhlurie"

Jason Perlow

Jason Perlow

Posted
Posted

Jewish/Chinese:

"Kvetching Tiger, Schlepping Dragon"

Signature Dishes: Shanghai Spicy Capsicum Matzoball Casserole, Pan Fried Kreplach with Chili Peanut Sauce, Kung Pao Stuffed Derma

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

snowangel

snowangel

Posted
Posted (edited)

African/German -- Nut Roll (Peanut soup with kielbasa)

Norwegian/Chinese -- Norske Jaodzie (lutefisk-filled jaodze)

Inuit/Thai -- Lard Larp (Blubber Larp)

Entomophagy/French -- Crude Crudities (crispy fried worms and cornichones)

Edited by snowangel (log)
Susan Fahning aka "snowangel"
bigbear

bigbear

Posted
Posted

German/Korean -- Sauerpuss

-- Jeff

"I don't care to belong to a club that accepts people like me as members." -- Groucho Marx

Pan

Pan

Posted
Posted
Jamaican/Italian:  Rasta Pasta

Signature Dish:  Goat Capricciosa with Callaloo Risotto

Don't miss the Torta Ganja for dessert!

"Rasta pasta" is on the menu at a Jamaican place on Atlantic Av. in Brooklyn, the name of which slips my mind (I haven't tried it and forget what's in it), but I don't think you'll find "Torta Ganja" on any printed menus in U.S. restaurants. :biggrin:

Michael aka "Pan"

 

Suzanne F

Suzanne F

Posted
Posted
African/German --  Nut Roll (Peanut soup with kielbasa)

Norwegian/Chinese --  Norske Jaodzie (lutefisk-filled jaodze)

Inuit/Thai -- Lard Larp (Blubber Larp)

Entomophagy/French --  Crude Crudities (crispy fried worms and cornichones)

Didn't there used to be Entomophagy/Down-Home-American: Crispy Critters?

jhlurie

jhlurie

Posted
Posted

Chinese / German

named: "Sweet & Sour Kraut"

specialty of the house is the same as the restaurant name - "Sweet & Sour Kraut", served aside all dishes

dishes include: "Salt & Pepper Schnitzel", "Rice Cake Streusel", "Rice Flour Pretzels", "Hunan Bratwurst", "Spaetzle Dumpling Soup"

Jon Lurie, aka "jhlurie"

snowangel

snowangel

Posted
Posted
African/German --  Nut Roll (Peanut soup with kielbasa)

Norwegian/Chinese --  Norske Jaodzie (lutefisk-filled jaodze)

Inuit/Thai -- Lard Larp (Blubber Larp)

Entomophagy/French --  Crude Crudities (crispy fried worms and cornichones)

Didn't there used to be Entomophagy/Down-Home-American: Crispy Critters?

Unlike many of the fusion dishes mentioned, the Entomophagy/French was inspired by a real dish, created by none other than Young Master Peter. Upon discovering that the earthworms at the cabin were somewhat slimy, he laid almost dead worms out on the cement path down to the lake at the cabin, and waited until they were somewhat crispy. Finding them somewhat tasteless, he did find them more palatable when accompanied by Gedney baby dills. Cornichones just sounded more elegant.

He probably deserves an eGullet t-shirt for just flat eating this concoction!

(I should add that the worms were washed in Elephant Lake prior to drying.)

Susan Fahning aka "snowangel"
jhlurie

jhlurie

Posted
Posted
He probably deserves an eGullet t-shirt for just flat eating this concoction!

Hah. It looks like Perlow is trying to hog the shirts, since frankly his is the best so far. Pfui! I'd argue for form's sake, except that the contest is more competitive because of his bloody entry. :angry:

:raz:

Jon Lurie, aka "jhlurie"

maggiethecat

maggiethecat

Posted
  • Topic Starter
Posted
Chinese / German

named: "Sweet & Sour Kraut"

I dunno, jhlurie. Although the Chief Justice should probaby refrain from comment until the contest ends...this is damn funny!

Jason isn't hogging tshirts. In fact, he is longing, yes, longing, to give them away. So please... people...fuse, fuse, fuse. And post, post, post!

(Gee...come to think of it Jason, wasn't I supposed to get a thong for moderating this forum?)

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

pogophiles

pogophiles

Posted
Posted

Russian/Barbecue

"The Capitalist Pig"

Signature Dish: "Bourgeois-becue" -- Siberian brown bear and Niman Ranch pork is slow-smoked over hickory coals, hand-massaged into tender shreds, basted with a beet, cabbage & caraway seed-infused vodka sauce, and served piping hot on cornmeal blinis topped with creme fraiche and a mixture of Beluga, Sevruga, Osetra & paddlefish caviars and your choice of any two side dishes...

Those who do not remember the pasta are doomed to reheat it.

Suzanne F

Suzanne F

Posted
Posted (edited)

Italian/Indian:

Restaurant name: Who's that Gnocchi on my Tabla Dhoti

Signature dishes: Tiny potato dumplings in curry sauce; spinach-cheese dumplings in curry sauce; semolina dumplings in curry sauce.

Ambience: Live music; customers are encouraged to jamm and to strip to their skivvies and eat without implements (right-handed only).

Edited by Suzanne F (log)
jhlurie

jhlurie

Posted
Posted

Before his current P.R. problems, it was rumored that Sammy Sosa was trying to open a restaurant. I think he still should:

Dominican / Indian

"Sosa's Dosas"

fillings include plantains, black beans, yucca, curried goat and of course... cork. :wink:

Jon Lurie, aka "jhlurie"

Pan

Pan

Posted
Posted
"Rasta pasta" is on the menu at a Jamaican place on Atlantic Av. in Brooklyn, the name of which slips my mind.

I remembered the name of the restaurant: Brawta.

Michael aka "Pan"

 

Guest
This topic is now closed to further replies.
 Share
Go to topic listing
×
×
  • Create New...