Kimchi Pierogies: Sauerkraut is a traditional filling for Poland's little stuffed dumplings,.So, to my mind, filling pierogies wth Korea's spicier take on fermented cabbage would be at least as tasty. Do you agree?

Corned Beef Fried Rice: This idea likely came to my mind not only because I've had the traditional St. Patrick's Day protein for a couple of suppers in as many weeks, but also because there have been positive developmernts in dining out for Asian food in my travels. I'd thought this type of fried rice would make for a fine lunch or dinner, but one recipe for it I found online positions it as a breakfast entree with the addition of a fried egg. When would you be most inclined to eat it (or have already)?

Hummus Haggis: I've never had the (in)famous Scottish dish of sheep innards, oatmeal, suet, spices, and stock or gravy; but since I like chitterlings (pig intestines) and tripe (beef stomach) in Southern U.S./soul food, Mexican and Chinese contexts, I believe I'd enjoy it. Hummus is always a hit when I bring it to church luncheons, and the Middle Easten chickpea dip may be the only food from that part of the world many of my fellow congregants have tried. Maybe I thought of this idea for fusion cuisine because I like the alliteration of two words starting in h said together, but I'd still like to try it. Can you think of any dishes with names of two or more words all starting with the same letter?

Chicha Mrarada Kombucha: My idea of the Chinese tea-based drink fermetned by bacteria and yeast flavored ilke the Peruvian drink made from purple corn, pineapple, apple, and spices exists commercially, as evidence by pictures of bottles I've seen online, but I've yet to try it. Have or would you?

If there are any other dishes and/or drinks that could be described as the result of an ethnic fusion or culture clash tha you've imagined or have already tried and would recommend, how about mentioning at least one in a comment below?