Sushi ‘n’ chips

The chicken finger pandemic that David Kamp describes in the May 30th New York Times—–”it pains me that many children now grow up eating little besides golden-brown logs of kid food, especially in a time when the quality, variety and availability of good ingredients is better than ever,” as he writes—-has not knocked on our door. Charlie has never shown much of an interest in that fast food, while having the usual kid-liking for other fried items. Nonetheless, I am not quite sure what he might think about deep-fried sushi: I suppose it could be said that French fries (crispy, hot, oily) are at one end of a spectrum of food tastes and textures, and sushi (slimey, cold, gelatinous) at the other. Would putting them together jar Charlie’s usual sushi-sensory experience of cold and hot, textural contrasts, not to mention trouble his sense of order……….

More likely—in keeping with Charlie’s ever-increasing ability to handle unexpected situations, I think he might just dig in. (I think.)

(Thanks to Jul of This non-American life and Veggie Chic for the mention of sushi, done golden brown and crispy.)