You may try to enhance the original combination of flavours with a bit of well-intended trickery, like I often do, using, for example, fish sauce instead of salt. Or underscore it with what the Japanese call kakushiaji - a background taste that contrasts and emphasizes the leitmotif taste. That is how a hint of Scotch bonnet pepper brings out the best in puttanesca. But some chefs truly deserve to be pilloried, tarred and feathered for their far-fetched concoctions.
Many a pizza at London's Fire and Stone qualify for that kind of treatment. The USP here is a "global menu" with pizza toppings from all the continents, purportedly intending to represent the best of world's culinary traditions. In reality, under a guise of cosmopolitan originality you are served a good old classic mixed with some highly incongruous companions on a sheet of, granted, nicely baked dough. See for yourself:
- "Sydney": roasted bacon+egg+ham = full English! (Looking forward to addition of spam!)
- "Peking": shredded duck+Hoi Sin sauce+spring onions = Peking duck! (What on earth were they thinking topping this with mozzarella cheese?)
- "Acapulco": chilli beef+jalapenos,+mozzarella+sour cream = flat fajita! (Nothing wrong with that, but don't call it a pizza!)
- "Lombok": grilled prawns+roasted red peppers+syrupy sweet Thai green curry sauce = well, Thai green curry! (Served on bread, for Pete's sake!)
- "Cape Town": beef mince+tomato sauce+chillies = arrabiata! (Beef mince on a pizza, ho-hum, it tastes just like it sounds!)
Pro's: Extremely friendly and efficient service.
Con's: Truly weird pizzas. LOUD inside.
In a nutshell: Multi-culti gone wrong.
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