Tuesday, September 28, 2004
German Fusion
Don’t you think salsa goes well with everything?
I do. It’s yummy on just about anything: on top of eggs, as a condiment to burgers, nachos, used instead of dressing for salads, and, of course, in southwestern/tex-mex cuisine. Fruity salsas even go well with ham and fish dishes. Yes, there is no limitation to this culinary multitasker. Of course, the fact that there a nearly infinite variety of salsa recipes helps this somewhat.
Why so many salsas? Well, salsa is one of the quintessential children of the fusion movement, which has affected virtually every national cuisine served in North America. I know a sushi place where you can get fajita sushi rolls (cooked of course). I recently found jalapenos used to spice up my kung pao chicken. Old fashioned Midwestern steaks are being spiced up with South American chimichuri or ground cacao beans. Couscous and polenta are being served with nearly everything. Look at the vast array of fusion eggrolls that are popping on restaurant menus. There’s even an appetizer I’ve seen of avocado slices breaded in panko, lightly fried, and served with wasabi catsup. Oh, and let’s not mention the off-the-wall pizza (the original fusion food) toppings you can order now.
Japanese–American, Mexican-American, African-American, French-African, Chinese-American, French-American, Japanese-French, Italian-American, Italian-Japanese… The combinations read on and on like the types of Americans themselves – coming from everywhere and being combined with everything. There seems no end to multicultural daring-do of our fusion chefs, with the exception of one cuisine: the forgotten German food.
I’ve read that 60% of white Americans claim a German ancestor. That’s a staggering number. So, I ask myself… Germans are certainly mixed (and still mixing) in the American melting pot, but where has their cuisine gone? Please tell me that it’s not going to remain, forgotten, in poorly lit restaurants, amidst the oompa of a tuba player and people singing, “Oh, die schone…”? Let’s not let this noble fare stay locked away.
Why can’t I order Kartofelpfannkuchen with chimichuri? Where is the spicy sauerkraut? Or the sauer-eggrolls? I want a Rouladen made from beef marinated in adobo. Come on chefs, get busy! Give us schnitzel with corn salsa and pineapple-kiwi kuchens for desert! Rueben sandwiches with pastrami that’s been “kicked up a notch!” Ham steaks with chutney! And, dare I suggest to some brave sushi chef a sausage sushi roll? Yes, in fact, I double dare you! A new era of cross cultural combinations awaits a daring culinary mind. Who will it be?
I offer one caveat… please, nobody try to concoct a “sweet and sauerbraten”. That’s just a little too cheesy, OK?
I do. It’s yummy on just about anything: on top of eggs, as a condiment to burgers, nachos, used instead of dressing for salads, and, of course, in southwestern/tex-mex cuisine. Fruity salsas even go well with ham and fish dishes. Yes, there is no limitation to this culinary multitasker. Of course, the fact that there a nearly infinite variety of salsa recipes helps this somewhat.
Why so many salsas? Well, salsa is one of the quintessential children of the fusion movement, which has affected virtually every national cuisine served in North America. I know a sushi place where you can get fajita sushi rolls (cooked of course). I recently found jalapenos used to spice up my kung pao chicken. Old fashioned Midwestern steaks are being spiced up with South American chimichuri or ground cacao beans. Couscous and polenta are being served with nearly everything. Look at the vast array of fusion eggrolls that are popping on restaurant menus. There’s even an appetizer I’ve seen of avocado slices breaded in panko, lightly fried, and served with wasabi catsup. Oh, and let’s not mention the off-the-wall pizza (the original fusion food) toppings you can order now.
Japanese–American, Mexican-American, African-American, French-African, Chinese-American, French-American, Japanese-French, Italian-American, Italian-Japanese… The combinations read on and on like the types of Americans themselves – coming from everywhere and being combined with everything. There seems no end to multicultural daring-do of our fusion chefs, with the exception of one cuisine: the forgotten German food.
I’ve read that 60% of white Americans claim a German ancestor. That’s a staggering number. So, I ask myself… Germans are certainly mixed (and still mixing) in the American melting pot, but where has their cuisine gone? Please tell me that it’s not going to remain, forgotten, in poorly lit restaurants, amidst the oompa of a tuba player and people singing, “Oh, die schone…”? Let’s not let this noble fare stay locked away.
Why can’t I order Kartofelpfannkuchen with chimichuri? Where is the spicy sauerkraut? Or the sauer-eggrolls? I want a Rouladen made from beef marinated in adobo. Come on chefs, get busy! Give us schnitzel with corn salsa and pineapple-kiwi kuchens for desert! Rueben sandwiches with pastrami that’s been “kicked up a notch!” Ham steaks with chutney! And, dare I suggest to some brave sushi chef a sausage sushi roll? Yes, in fact, I double dare you! A new era of cross cultural combinations awaits a daring culinary mind. Who will it be?
I offer one caveat… please, nobody try to concoct a “sweet and sauerbraten”. That’s just a little too cheesy, OK?
R.T. Lemur 5:20 PM
5 Comments:
It would seem that the Lemur eats well...
I had tears in my eyes after reading your post, and they weren't all from laughing (that painful “sweet and sauerbraten” pun....eeesh!)
My recommendation is Bratwurst Vindaloo.
You're a very funny lemur.
I had tears in my eyes after reading your post, and they weren't all from laughing (that painful “sweet and sauerbraten” pun....eeesh!)
My recommendation is Bratwurst Vindaloo.
You're a very funny lemur.
Funny.
Lemur, I see you having a common Blogger problem. In your template, you need to spell out the whole URL to your lemur picture, with http://www.theviewfromdownhere, etc. Because the comments take us to a different root, so we lose the picture.
Lemur, I see you having a common Blogger problem. In your template, you need to spell out the whole URL to your lemur picture, with http://www.theviewfromdownhere, etc. Because the comments take us to a different root, so we lose the picture.
"There's only one thing can kill a vindaloo... A lager."
I think knockwurst might make a better vindaloo... or maybe a madras... oh, heck, I never could tell the difference between a madras and a vindaloo anyway, so let's make a knock/brat curry and call it a day.
Photo fixed, BTW.
I think knockwurst might make a better vindaloo... or maybe a madras... oh, heck, I never could tell the difference between a madras and a vindaloo anyway, so let's make a knock/brat curry and call it a day.
Photo fixed, BTW.
Apple Strudel Tiramisu!
, at 1:40 PM
I allways add a little curry sauce to all my food, It yums it right up!