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Round Five: Fusion


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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:

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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

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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"

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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"

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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"
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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"

 

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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?

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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"

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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"
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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"

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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

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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.

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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)
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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"

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"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"

 

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Keep 'em coming. The deadline is midnight, tonight, in a time zone of your choice.

Belgian/Chinese?

The Walloon Wok?

Waterzoi Wonton?

Edited by maggiethecat (log)

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

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