|We recently came across the Korean taco, darling of the LA food-truck scene. It combines the ginger/garlic/soy marinated beef ribs Koreans call bulgogi with the hand-held convenience of the Mexican taco. (Bill Hogan/Chicago Tribune)|
Leah Eskin Home on the Range
Fusion is a scary concept. To the nuclear physicist, it’s about squishing together two atoms until something explodes. To the cook, it’s more or less the same idea: Take two perfectly nice cuisines and squish them together until something explodes.
How else do we account for chicken caesar sushi? Pierogi pizza? Curried spaghetti? It’s like pairing up freshmen in the dorm. The unlikely combination could work out. Or something might explode.