Cultural Appropriation Pizza: Naan, BBQ Sauce, Mex Cheese Mix & Turkey Bacon

Got home for lunch. Hungry. Want something fast. What have we got?

I suspect most traditional foods came about this way. Given what I’ve got, what can I do with it? My mix was just a bit more eclectic. So it’s what has been called “Fusion”, but now must be “Cultural Appropriation Cuisine” /snark;

I had some Trader Joe’s Naan Bread. I’ve made pizza on it before… but no pizza sauce in hand. What’s close in the fridge? No Filipino banana sauce… it’s interesting though hot. Hmmm… “Sweet Baby Ray’s BBQ Sauce”? Yup. That creation of the fusion of Caribbean meat preservation, African spice preferences, and European meat choices.

So Indian base bread, ‘Merican BBQ sauce. Cheese? Bag-O-Mexican Mix cheese! Mexican topper then. What else?

Meats? Well, there’s a package of “Turkey Bacon”… I also have some Real Bacon ™ in the freezer, but this ought to get used up. It is also very low fat, so won’t render lard all over the toppings.

One layer of cheese and a diced up slice of Turkey Bacon later, it goes in a small metal baking pan and into the oven. 425 F for 8 to 9 minutes.

First taste? Oh That’s a YUM! for sure… It did want for just a little salt and pepper, so suit your preferences. It is relatively sweet as is, putting on some salt and pepper completes the Thai flavor profiles. Sweet & sour (BBQ sauce), salty, hotness and “ummami” from the cheeses and meat.

And with that, I’m going to go make another one! Turns out this one is all gone already…

I’m guessing it would benefit from more variety of meats, and from some bits of onions and garlic (though I think the Naan has some garlic in it… I’ll need to check.) Chicken would go well, as would turkey leftovers. Adding mushrooms, tomato bits, other vegetables likely would be nice too.

For me, I’ve just discovered a new experience in BBQ Naan Pizza.

Cultural Appropriation? Man that is a feature of America I can really appreciate right now.

But ATM, I’m out of Mexican Mix cheese, so the next one will have some other culture for the cheese. Mix & Match cultures? IMO, it is GREAT!

UPDATE:

One made with Monterrey Jack cheese was rather mild. It really benefited from salt and pepper plus a little garlic. In looking over the Mexican Cheese Blend, I noticed it, too, is a Cultural Appropriation Food. It contains Cheddar as one of the 4 cheese. So a little bit of the UK is in this dish too!

To stretch things perhaps too far: I vaguely remember that the early Turkey Bacon was either developed specifically for, or promoted for, the Jewish Community. So this particular pizza has a bit of Jewish influence in it ;-) (Though I’m pretty sure dairy with meat of any kind is a no-no…)

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About E.M.Smith

A technical managerial sort interested in things from Stonehenge to computer science. My present "hot buttons' are the mythology of Climate Change and ancient metrology; but things change...
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11 Responses to Cultural Appropriation Pizza: Naan, BBQ Sauce, Mex Cheese Mix & Turkey Bacon

  1. E.M.Smith says:

    Hmmm….. Looking into it, “Mexican Cheese Mix” shreds are themselves a mix of Cultural Appropriation (aka “fusion”) ingredients. Asiago is sometimes used, and it is Italian. Or the Northern Mexican Asadero can be in it. Then sometimes Colby as yellow, along with the Cheddar. Colby coming from Wisconsin. Cheddar from England. Finally, Monterey Jack (a very mild white cheese created in Monterey California) is itself a fusion of traditional Spanish and American influences:
    https://en.wikipedia.org/wiki/Monterey_Jack

    Monterey Jack, sometimes shortened to Jack, is an American white, semi-hard cheese made using cow’s milk. It is noted for its mild flavor and slight sweetness. It has been called “an American original” and “as a vestige of Spanish rule in the early nineteenth century, derives from a Franciscan monastic style of farmer’s cheese.”

    Where a more traditional mix might include Queso Quesadilla as closer to the original form of farmers cheese for the softer milder better melting component.

    Mexicans have been part of America from the beginning, and various Europeans have been part of Mexico since the start (while it is especially true for Spanish and French, there were many other immigrant pools to Mexico) so I ought not be surprised that there’s a whole zoo of similar cheese made on both sides of the border and in various kinds of “mix and match” as “Mexican Cheese Blend”.

    Though how Cheddar made the trek to Mexico is something I’m still digging at… ;-)

  2. philjourdan says:

    I say appropriate culture! My main menu consists of Mexican, Italian, Chinese, and Cajun!

  3. E.M.Smith says:

    @PhilJourdan:

    Well I’m about to go “culturally appropriate” some French wine with English “bangers & mash”… talk about your war of the oranges and greens… or maybe Normans and Britons…

    Maybe I’ll put some Boston Baked Beans with it, just to round out the Revolutionary War aspect…

    No, wait! I bought more Mexican Cheese Blend! I can have a side salad topped with Mexican Cheese Blend, Italian Olives, and avocado bits (not sure who they are culturally appropriated from but I like ’em ;-) and then put some Oil & Vinegar dressing on it. (Let the Italians, French, & Greeks fight over who that was culturally appropriated from ;-)

    Oh, but wait! I blended Shiraz in with the very French Cabernet Sauvignon…

    Shiraz wine
    Shiraz wine refers separately to two different well-known wines. Historically, the name refers to the wine produced around the city of Shiraz in Persia/Iran. In the current era, “Shiraz” is an alternative name for the Syrah grape, mostly used in Australia and South Africa. The modern “Shiraz” grape is identical to Syrah and originated in southeast France with no established connection to the city of Shiraz in Persia.

    So is that Persian, French, South American, or Australian “cultural appropriation”?

    I think I need to ponder this over a refilled cup ;-)

  4. The True Nolan says:

    Cultural appropriation? Breakfast today — Huevos rancheros with Korean red pepper paste. Yummy!

  5. John Hultquist says:

    In the hills of Western Pennsylvania, mother mixed ground beef (aka hamburger), tomatoes, and rice. She called it Spanish Rice. There was zero Spanish influence in those hills, so I’ve no idea where that came from. Might better be called a poor family’s dinner.

    I think there is an over supply of cheddar. Thus a less expensive filler.

  6. E.M.Smith says:

    @TTN:

    I had Naan bread with bacon and Monterey Jack on it for breakfast. Basically left out the spicy bits as I’m a slow start first thing in the morning… So Indian bread, a Spanish influenced Californian cheese, and smoked bacon as in Northern Europe.

    For dinner, I’m making Australian Lamb. Not sure if it will be as burritos or “Salisbury Steaks”…

    Gotta love Cultural Appropriation Cooking!

    @John Hultquist:

    Sounds like what my Mum called “Meat loaf”, minus the shaping into a loaf and baking. IIRC it was hamburger, ketchup, some onion bits, and rice. Salt & Pepper some. Into a loaf pan and baked about an hour.

    I do remember some “White Guy Spanish Rice” recipes that basically were white rice with a bit of ketchup for color and not much else… Occasionally mention of putting bits of chopped up peppers in it (mostly Bell Peppers…) or tomatoes. Sometime in the late ’50s early ’60s before the Anglo part of the country caught on to real Mexican Cooking… (Note that Mexican is much hotter than Spanish, especially in the northern Tex-Mex region).

  7. The True Nolan says:

    @E.M.: “I do remember some “White Guy Spanish Rice” recipes that basically were white rice with a bit of ketchup for color and not much else… Occasionally mention of putting bits of chopped up peppers in it (mostly Bell Peppers…) or tomatoes.”

    And once or twice a year, if the cook was adventurous, there would be A BAY LEAF!

    I live in a culturally conservative area — and that goes double for food ways. A neighbor asked me about my garden. Me: “It’s been awfully cold and wet. The eggplant is having a hard time, but the bokchoy and kohlrabi are doing not too bad.” Long pause… Him: “Well, I know what eggplant is, but I never heard of the other two.”

  8. E.M.Smith says:

    I have no idea what to call this…

    I used one of the Naan breads. No sauce. Topped with a thick layer of Mexican Cheese Mix. Then on top of that, a layer of the Burrito Meat mix. Into the oven at 420 F for 9 minutes.

    Way YUM!

    But what is it? From what cultural roots? Damned if I know… But I’ll make more of them.

  9. p.g.sharrow says:

    EM says; “But what is it? From what cultural roots? Damned if I know… But I’ll make more of them.”
    Sounds like Californian to me..

  10. Compu Gator says:

    E.M. Smith originally posted on 9 June 2021 at 7:29 pm GMT:

    [….] … but no pizza sauce in hand. What’s close in the fridge?  No Filipino banana sauce… it’s interesting though hot. Hmmm… “Sweet Baby Ray’s BBQ Sauce”?  Yup. That creation of the fusion of Caribbean meat preservation, African spice preferences, and European meat choices. [….] It is relatively sweet as is [….]

    I’d been hoping to deal with what I considered the excessive sugar-&-alleged-equivalent in conventional BBQ sauce by using a different approach: I’d been trying to find no-HFCS [⚗] and low-sugar, or better yet: the former and no-sugar BBQ sauce [🌬]. Alas, it turns out that it’s not really a bug, it’s much more like a feature!

    My lack of success was finally explained by the quite credible Cooks Illustrated: Sugar (or its alleged equivalent HFCS) is needed to bind the barbecue-spice coating to the meat while it cooks. Otherwise, most or all of the coating & basting would fall off and into the coals (or whatever its propane-fuelled substitute) [△], and the heat would then be applied, more-or-less directly, to a bare meat surface. So given that detail, I prefer genuine sugar, as unrefined as possible. It’s analogous to breading seafood, to prevent the high-heat of some cooking methods from being applied directly to the delicate flesh of seafood.

    Manufacturers of sauces for BBQ or grilling might feel like their markets are yanking them around into different directions with tighter expectations: No MSG; no gluten; much lower sodium, and lower carbohydrate content for its potential diabetic customers (whose affliction might not be known to the hosts of social gatherings).

    ——–
    Note ⚗ : I was conditioned by chemistry classes, plus envirodocuments invoking such knowledge, to immediately translate the initials to Hydro Flo(u?)roCarbon, ummm, Sulf____?. Hah!  To foodies, it’s instead the evil High-Fructose Corn Syrup.

    Note 🌬 : I was pleased to see today that Chicago-based “Sweet Baby Ray’s” (est. 1985) offers a “Ray’s No Sugar Added Original Barbecue Sauce”,  plus at least 3 other flavors.  “Yay”!?  Alas, looking deeper, I failed to anticipate that the sugar-substitute would be “sucralose”. I suppose that appeals to diabetics, but the Cardiology-Dietician Establishment “heart-friendly diets” might reject its sodium content: 360 mg. per 2 Tbsp. (32 g):  https://raysnosugaradded.com/products/original-barbecue-sauce/.  Ahhh, well. A fine idea while it lasted.

    Note △ : I’ve no exact cit’n to offer for Cooks Illustrated. Most likely, I read the rationale for sugar in a seasonal (bimonthly) issue featuring BBQing, or 1 of their special compilations on “Barbecuing” (?) or “All-Time Best Grilling Recipes” (2019). I’m partial to the publication, because they present the (food) science behind why things are done the way they’re customarily done. Technofoodies, if you will. Oh!  And there’s this:

    Cooks Illustrated is funded exclusively by our members and subscribers, we accept no corporate advertising.

    So their Web site:  https://www.cooksillustrated.com/ is understandably not as generous to nonsubscribers as most other cooking sites.  They’re affiliated with the presumably less technical https://www.cookscountry.com/, its corresponding (printed) magazine, and https://www.americastestkitchen.com/.

  11. H.R. says:

    Hey, Compu Gator. I thought about you today as I was planting a couple of hot pepper plants in my little garden.

    I know you have raised all types. We had a thread on hot peppers or a W.O.O.D. that went down that conversational road for a ways. You told us about some of the scorchers you grew.

    Anyhow, I haven’t planted any peppers before, hot or sweet, because I don’t have much room, so I use the space for other things.

    This year was so cold, I didn’t plant until this weekend. I had room for two pepper plants, so in they went.
    .
    .
    .
    @All – I went to Home Depot to get some veggie plants yesterday (Saturday). Because it was so late, I expected to have to pick through the last few scrawny, half broken leftover plants. Normally, everyone is sold out by the end of May and sometimes as early as mid-May.

    The carts and shelves were loaded with plants! I had my choice of all the varieties they were selling this year and could pick through for some very healthy ones. It seems it’s been so cold that, just like me, no one else had planted yet.

    I think we are in for a good year for the garden. As near as I can tell, it’s looking like a nice hot Summer. I’m not sure about the rain pattern this year, but it doesn’t matter if it’s dry. My garden is so small it’s no biggie to water everything.

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