Thoughts on the rule of three

I understand the allure of fusion restaurants. I’ll even admit to trying barbecue and Asian flavors together at home — in a leftovers-and-pantry cleaning homage to Guy Fieri’s Tex Wasabi’s Rock-n-Roll Sushi-BBQ chain.

But the madness has to stop today. In the course of my sifting through the tripe of the foodieverse, I encountered the BBQ Mac n’ Cheese Pizza. Once we go and add a third cuisine to a single dish, we’ve gone well past the realm of fusion and officially entered the arena of regret.

This is a lesson I’ve carried with me for well over a decade, ever since I first sampled the French taco grinder. This was one of the regulars in the rotation at my university cafeteria. It was a hoagie or grinder roll filled with ground beef that had been sprinkled with taco seasoning and then sauced like a Sloppy Joe. You could also just think of it as a sadness sandwich.