Quoting Michael Loo to Nancy Backus on 08-16-18 13:09 <=-

Title: Ganondagan Gougeres
a French invention and not traditional NA

Fusion cooking...

It could be labelled contemporary NA.

Ok... :)

These distinctions are more descriptive than
anything else, and calling those recipes Native
is pretty misleading or wrongheaded, not
ethnically offensive or anything like that.

I saw the recipes as an effort to find ways of using the white corn that
they decided to work on bringing back....

Almost all American cooking is fusion cooking.

I suppose.. in one way or another... ;)

I can't think of any culinary technique that is
unique to North America and just a few foods
or food combinations. Succotash maybe (one of
those happy protein-combining accidents that
people like to think of as by design). Pretty
much everything originated elsewhere or at
least has elsewhere influences.

What about jerky...?

I tend to think of protein foods as being first those with complete
protein, and of a reasonable percentage thereof, and then, second, the combinations of foods that complete the proteins in a reasonable percentage... such as rice and beans, etc...

But would one think of rice or beans in isolation
as a protein food, that's the issue.

Some people do seem to think of beans as a protein food in isolation,
from what I've been seeing in my reading...

ttyl neb

... Here tag... here tagline.... c'here boy! Nice tagline!

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