Are there any formal(izable) rules, or methods, or basic concepts in fusion kitchen cooking?
thickness
condensed-milk
msg
stir-fry
slow-cooking
liver
cookies
cost
buckwheat
deep-frying
plums
sauce
pot-pie
ceramic
french-fries
kosher-salt
marrow
gravy
food-processing
moroccan-cuisine
octopus
frying-pan
flax
candy
storage-lifetime
pepper
acid
retarding-bread
rum
sardines
