Sunday, July 27, 2014
Jammin': Omurice, Latin Edition
This is about as "Williamese" as it gets (my cheesy label for the creative, cross-cultural concoctions I come up with): omurice filled with carnitas and arroz rojo, topped with some chimichurri. These things come about not because I'm specifically trying to make something "fusion", but because when you cook, you end up with excess and leftover components--sauces, sides, stocks, parts of main dishes, raw ingredients--that you can use in preparing your next dish. If you happen to draw on many cultural traditions in your cooking, as I do, then you'll end up combining concepts in novel (and delicious) ways. And really, a lot of concepts carry over between cuisines. Take Argentinian chimichurri, for instance, which I actually plan to write on some time because of this. It shares a similarity in concept to other sauces that I find to be extremely versatile and tasty with many things, like the Chinese scallion-ginger sauce, and the Italian pesto. Well, I'll elaborate next time.
Oh, one more thing: this time with my omurice, I did the roll-up approach, instead of the blanket approach I used last time. Didn't I say the concept's flexible?