Gastronomic Musings

Gastronomy is the “art or science of good eating or a style or custom of cooking or eating”. This differs from the word “culinary” which pertains to much that “ is used in the kitchen or cookery” . I have thought about and applied information about my travels and food and more through my writings in this blog. But for all intensive purposes, these writing have been identified in these two categories. So I am glad that I am finally able to “ see the light “ and finally decipher and compare the two. All of these writings are part of my explorations, part synthesis/reflection and part conclusive ideas related to the “sums” of the parts, my thoughts and ideas, relating to tastes, foods, recipes, ingredients and more. I am always seeking to take these adventures to “another level”, whether in Kansas City, outside of the United States or in the kitchen. Where ever they originate from, the writings go from my thoughts, to computer to blog and hopefully read by many others. I hope one or more of my culinary exploits and thoughts or ideas connect with you all. If you have additional thoughts or ideas relating to gastronomic musings, (coming up weekly and monthly), let me know. More musings coming up s’il vous plait (if you please).

Iron Chef 10/19/2007

The next Iron Chef that took place 10/19/2007 was a surprise to me. Not by what went on but I thought Morou would make it because of his dish not because of his lack of plating and variety. The battle was resourcefulness . He and the other guy from New York (who did not show enough variety.

Up next a jet

Is this what they call fusion cusine?

Is this what they call fusion cusine?
No
Fusion cuisine uses different foods with different other foods or different types of foods.
Here is what wikipedia says.

Fusion cuisine - Wikipedia, the free encyclopedia
Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in ...
en.wikipedia.org/wiki/Fusion_cuisine

try this for more

Asian and Chinese Fusion Recipes - Asian Ingredients and Chinese ...

Protein-rich tofu takes the place of pasta in this fusion recipe mixing Italian and Asian flavors. Lettuce Wraps - Asian Cuisine ...
chinesefood.about.com/od/fusionrecipes/Fusion_Recipes_with_a_Chinese_Influence.htm

here are a sample of fusion
recipes

Peking Chicken Pizza Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: 30-Minute Fusion
Note: put a pot of water on to boil for pasta, then prepare recipes in order listed below.

1/2 pound thin cut (cutlets) boneless, skinless chicken breast
Extra-virgin olive oil, for drizzling
Grill seasoning blend (recommended: Montreal Seasoning by McCormick) or salt and pepper
2 tablespoons cornmeal or all-purpose flour
1 package store bought pizza dough (you are making 1 12-inch pie)
2 to 3 tablespoons sesame seeds
3 tablespoons plum sauce or Peking Duck Sauce
3 tablespoons barbecue sauce, any variety or brand
2 cups shredded Monterey Jack, available on dairy aisle
2 scallions, chopped in 1-inch pieces on an angle
1/4 red bell pepper, chopped
Preheat oven to 450 degrees F.
Heat a grill pan over high heat. Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper. Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips.
Sprinkle a pizza pan or baking stone with cornmeal or flour. Press dough into a pizza shell, working all the way to edges of the pan. Sprinkle the edges of your dough with sesame seeds. Cover the pie with 3 tablespoons each plum sauce or duck sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake 12 to 15 minutes, until crisp and cheese is bubbly. Cut into 8 slices.

Ital-Cal Asian Caesar Salad Recipe courtesy Rachel Ray

A California-Style, Chinese influenced Caesar salad -- the recipe is easier to understand than its title. Really, it is. 2 hearts romaine, chopped 1 ripe avocado 1 lemon, halved 3/4 red bell pepper, remaining from above recipe for pizza, seeded and thinly sliced 2 cups fresh spouts, snow pea spouts or bean spouts, your choice Fried Chinese noodles: 1 cup thin fried noodles or 2 cups wide fried noodles 1 large clove garlic, minced 1/2 teaspoon wasabi paste 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar or rice wine vinegar 1 teaspoon Worcestershire sauce 1/3 cup extra-virgin olive oil Arrange the romaine on a large serving platter. Halve avocado, cutting around the pit. Pop out pit and scoop the flesh out of skin with a large spoon. Slice avocado and sprinkle with juice of 1/2 lemon. Cover the lettuce with a generous layer of sprouts. Top sprouts with avocado, chopped pepper, fried noodles. Juice the remaining 1/2 lemon sitting cut side up. The juice will spill over the sides of the lemon and the seeds will remain in the lemon. Combine with the minced garlic, wasabi, mustard, vinegar and Worcestershire sauce. Whisk in oil in a slow stream. Drizzle dressing back and forth over the entire salad -- do not toss. Serve.