Reply to What is your most unbearable food thing?

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I love the cultural authenticity of food and detest fusion - Korean tacos, bbq chicken pizza, and Mexican lasagna are all no gos for me.[/quote]

This is a tough row to hoe. So you also eschew ramen, all Italian dishes that use tomatoes, which were an import from the new world, any Indian dishes that contain chili peppers, which were introduced by Europeans? Or do you mean you don’t like new fusion foods, but are ok with older ones? No Korean tacos, but la galbi (invented by Korean Americans in la) is ok? [/quote]

Good question. It’s not hard and fast rule but more an emotional one. If I feel a particular dish is a bastardization of authentic cuisine I’ll pass. eg, since you can find California rolls in Japan it’s acceptable to me. But bbq chicken pizza is an invention of some socal pizza chain trying to be cute, so I won’t touch it.[/quote]

PP. In this case, I think I understand, but I would advise you not try to justify your food choices to anyone with food knowledge. Under your parameters, it seems like you will eventually come around to every fusion food when other people accept them too. Omu rice, ramen, Japanese curry, spam musubi, tangsuyuk (Korean sweet and sour beef/pork), and banh mi are all examples of fusion foods that are probably acceptable to you, but only because other people don’t immediately recognize them as fusion foods. How do you feel about chicken tikka masala? And pizza topped with shrimp, mentaiko, or mochi, which are popular in Japan? I am East Asian and have lived on 4 continents, and very few people worry about fusion contamination in other countries. They just eat what they like, and happily fuse foods at home, ie kimchi on spaghetti or lingonberry jam on karaage. If we didn’t do this, we would have significantly less interesting food. [/quote]

Agree. Not sure why some people feel the need to be ideological about fusion food. I have a wide variety of ingredients spanning multiple regional cuisines in my fridge as I cook extensively and I will happily be creative. My latest discovery is making scrambled egg sandwiches with the gochujang, Korean hot pepper paste, I had in the fridge. I toast whole wheat bread and apply a thin smear of both mayonnaise and gochujang and make a sandwich with scrambled eggs and spring onions. It's delicious! And definitely fusion.[/quote]

PP. Yum. I am going to try this for myself. Spring onions sounds like the perfect touch. [/quote]

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