This is also a grocery store Philly Roll. We’re already past simple fusion and into some Red Giant Helium-to-Oxygen shit. If my man wants some ranch, then so be it. He’s not denying himself an unsullied cross-cultural experience.
Standard Philly roll is raw salmon, cream cheese, and avocado, but some places do it differently while maintaining the name. The only hard requirements are salmon (some places even use smoked salmon and call it a Philly roll, which I disagree with, but whatever) and cream cheese.
I’m not disagreeing with you, cuz I don’t know, but wikipedia says:
A Philadelphia roll is a makizushi (also classified as a kawarizushi)[1] type of sushi generally made with smoked (or sometimes raw) salmon, cream cheese, and cucumber, with the rice on the outside (uramaki).[2] It is sometimes made with imitation crab instead of salmon, but can be found to include other ingredients, such as other types of fish,[3] cucumber,[4] scallions,[5] and sesame seed. Like many Western-inspired sushi rolls, its design and name are modified to target an American market, which includes putting the rice on the outside, and the nori in the inside (inside-out sushi) to appeal to western aesthetics.[6][7]
I caught that too. I think it’s the dark color on the outside? They sell onigiri in a lot of our grocery stores and I’ve only seen them covered with opaque wrappings. That’s why I think it’s correct, but I’m not sure. It could also seem less chewy when it’s on the outside because there’s more to stretch? Just guessing.
Around here (Texas), it’s the cream cheese and smoked salmon that make a place call it a Philly Roll, and the avocado vs cucumber varies by restaurant. Avocado is pretty popular though, because anything that evokes Tex-Mex will find an audience.
For those reading and thinking “what the actual fuck”, don’t knock it until you’ve tried it. This is in steady rotation at my place. You’d think American cheese is a bad fit for asian food, but budae jjigae has been a staple comfort dish in Korea since the war and proudly boasts this flavor combo.
Anyway, this dish is incredible. The kimchi funk is mellowed by the other ingredients and contributes acid, spice, and seasoning to the overall dish for practically zero effort.
Top and finish as you like. Here, we like to take it deeper into East Asia by adding chopped green onions, fried shallots, peanuts, and chili crisp.
It’s also not as big a leap as one might think. There are all kinds of chaat that are basically small rounds of bread that are just wrecked with toppings. They may as well be pizza with 100% Indian street food ingredients.
Chicken Tikka Masala burrito! Holds the sauce so good!
Also, California burritos are fusion? Burrito is a Californian invention, and French fries are pretty American (sorry Belgium).
Edit: apparently I’m mistaken. I was under the impression that burritos were an invention of the California Gold Rush (distinct from tacos and using flour & lard tortillas).
The California Gold Rush was literally right after the territory was ceded from Mexico, so even if burittos had come from then they might as well have been still effectively Mexican anyway.
Chicken Tikka Masala burrito! Holds the sauce so good!
Definitely going to try that with some sour cream and salsa
Also, California burritos are fusion? Burrito is a Californian invention, and French fries are pretty American (sorry Belgium).
Burritos are Mexican, Fries are American, thus the fusion into a California Burrito containing a protein + fries + guacamole and salsa.
Souce: Southern California Native.
Side note, I miss Dunkirk and Antwerp lol… That’s where I got introduced to Carbonade flamande. Now I make it at home using Chimey ale, throw some cilantro/coriander in there with belgian fries and parmesan on top… So good.
As a fellow Southern California native, I’m now extra intrigued that you consider California Burrito to be fusion. I’ve lived in San Diego for over 40 years and have always considered it local cuisine, the fusion aspect never crossed my mind.
If you’re still around, this is the place that made the chicken tikka masala burrito:
As a fellow Southern California native, I’m now extra intrigued that you consider California Burrito to be fusion. I’ve lived in San Diego for over 40 years and have always considered it local cuisine, the fusion aspect never crossed my mind.
We San Diegans have to remember that San Diego is unique in that it was once part of Mexico and Spain before that, so our local cuisine comes to us already infused. That doesn’t mean it’s not fusion food though. My wife, a native born Mexican has dragged me half across Mexico to see her family and it is in those trips where I realized certain foods are undeniably Mexican in their roots. From Burritos to corn tortilla tacos, they’re mexican. However, french fries are not, thus fusion cuisine.
Having lived in Chula Vista now for 26 years, I’ve learned two food facts:
Cesar Salad was invented in Tijuana and came to Chula Vista second in the 1930s
The California Burrito was invented in San Ysidro in the 1980s.
If you’re still around, this is the place that made the chicken tikka masala burrito:
Ain’t nothing wrong with fusion cuisine.
This is also a grocery store Philly Roll. We’re already past simple fusion and into some Red Giant Helium-to-Oxygen shit. If my man wants some ranch, then so be it. He’s not denying himself an unsullied cross-cultural experience.
Isn’t that more of a California Roll? Around here, a philly roll is salmon, cream cheese and cucumber, no sauce.
Standard Philly roll is raw salmon, cream cheese, and avocado, but some places do it differently while maintaining the name. The only hard requirements are salmon (some places even use smoked salmon and call it a Philly roll, which I disagree with, but whatever) and cream cheese.
I’m not disagreeing with you, cuz I don’t know, but wikipedia says:
Sounds like my Chipotle burrito is a Philadelphia roll
I wonder why the inside out roll is supposed to appeal more to westerners. As a westerner, I don’t mind the nori on the outside.
I didn’t think I would care, but now that I’ve had both many times I absolutely prefer the rice on the outside.
I caught that too. I think it’s the dark color on the outside? They sell onigiri in a lot of our grocery stores and I’ve only seen them covered with opaque wrappings. That’s why I think it’s correct, but I’m not sure. It could also seem less chewy when it’s on the outside because there’s more to stretch? Just guessing.
Around here (Texas), it’s the cream cheese and smoked salmon that make a place call it a Philly Roll, and the avocado vs cucumber varies by restaurant. Avocado is pretty popular though, because anything that evokes Tex-Mex will find an audience.
I’ve never seen that around here. I bet it’s delicious though.
I think I see salmon, cream cheese, and guac, so neither?
Oh you’re right. If the avacado hadn’t darkened, I would think that was good.
My favorite fusions:
Sushi Burritos
California Burritos
Kimchi Mac N Cheese
Chicken tikka masala pizza
Do it. It’s incredible.
For those reading and thinking “what the actual fuck”, don’t knock it until you’ve tried it. This is in steady rotation at my place. You’d think American cheese is a bad fit for asian food, but budae jjigae has been a staple comfort dish in Korea since the war and proudly boasts this flavor combo.
Anyway, this dish is incredible. The kimchi funk is mellowed by the other ingredients and contributes acid, spice, and seasoning to the overall dish for practically zero effort.
Top and finish as you like. Here, we like to take it deeper into East Asia by adding chopped green onions, fried shallots, peanuts, and chili crisp.
Curry pizzas sound like a bad idea till you realize a lot of curries are just pizza ingredients that you put on bread.
It’s also not as big a leap as one might think. There are all kinds of chaat that are basically small rounds of bread that are just wrecked with toppings. They may as well be pizza with 100% Indian street food ingredients.
it’s curry and naan with fewer steps.
And controversial opinion: I prefer mozzarella to paneer for curry
I think the biggest thing aboot poutine isnt that poutine is amazing. It’s that it unlocked some amazing fusions.
Butter chicken poutine.
Chicken shawarma poutine.
Vindaloo poutine.
It’s all good.
If it’s saucy and tastes good with cheese, poutine it. It will be amazing.
And you can even say that poutine is a fusion food. Potatoes are a new world food and cheese is an old world food.
Mac & kim-cheese.
Kimchi grilled cheese is a very tasty and very easy lunch!
Kimchi and blue cheese quesadillas are fantastic.
Now that’s a stanky quesadilla
Chicken Tikka Masala burrito! Holds the sauce so good!
Also, California burritos are fusion? Burrito is a Californian invention, and French fries are pretty American (sorry Belgium).
Edit: apparently I’m mistaken. I was under the impression that burritos were an invention of the California Gold Rush (distinct from tacos and using flour & lard tortillas).
The California Gold Rush was literally right after the territory was ceded from Mexico, so even if burittos had come from then they might as well have been still effectively Mexican anyway.
Yeah, I definitely used Californian instead of American there with that in mind. I wouldn’t want to give credit to the white man for burritos.
Definitely going to try that with some sour cream and salsa
Burritos are Mexican, Fries are American, thus the fusion into a California Burrito containing a protein + fries + guacamole and salsa.
Souce: Southern California Native.
Side note, I miss Dunkirk and Antwerp lol… That’s where I got introduced to Carbonade flamande. Now I make it at home using Chimey ale, throw some cilantro/coriander in there with belgian fries and parmesan on top… So good.
As a fellow Southern California native, I’m now extra intrigued that you consider California Burrito to be fusion. I’ve lived in San Diego for over 40 years and have always considered it local cuisine, the fusion aspect never crossed my mind.
If you’re still around, this is the place that made the chicken tikka masala burrito:
https://www.masalastreetsandiego.com/
We San Diegans have to remember that San Diego is unique in that it was once part of Mexico and Spain before that, so our local cuisine comes to us already infused. That doesn’t mean it’s not fusion food though. My wife, a native born Mexican has dragged me half across Mexico to see her family and it is in those trips where I realized certain foods are undeniably Mexican in their roots. From Burritos to corn tortilla tacos, they’re mexican. However, french fries are not, thus fusion cuisine.
Having lived in Chula Vista now for 26 years, I’ve learned two food facts:
Cesar Salad was invented in Tijuana and came to Chula Vista second in the 1930s
The California Burrito was invented in San Ysidro in the 1980s.
https://www.masalastreetsandiego.com/
I’ll give it a shot next time I head up
Kebab pizza is also good.