Green beans with ketchup.
Honeydew melon with ketchup.
You get the picture. But there’s something fun about the way kids approach food – they’re not bound by the orthodoxy of what-goes-with-what. This morning’s breakfast food: Honey Nut Chex. Tonight’s dinner: Something with tomato-basil, I’m sure. Because those are accepted flavor pairings in American restaurants. Tomato-basil sounds fragrant and tasty and I suppose it is, but after you see a thousand tomato-basil dishes and even canned tomato-basil Chef Boyardee items, the thrill is gone. It’s become another kind of vanilla, an invisible taste.
I guess that’s what makes fusion cooking interesting. You wind up hitting on new mixtures of taste and texture. Just like kids, who, when they’re forced to put down their chicken nuggets, will come up with all kinds of odd combinations.
Even if most of them involve ketchup.