Sorghum? That's not food; it's what you feed to food.
2
Growing ones own food is the best trend anyone could follow whether it be in their back yard, community garden, or rooftop.
5
I swear, I thought I would run amok if I heard the phrase "comfort food" one more time some ten or more years ago. It's just food people like. And, finally, on Food Network they're not overusing the phrase, "It POPS!" as much.
I think it was on Top Chef where the top four overused fad ingredients were IDed as: bacon (you can't use too much bacon I think); kale; fried egg on top of anything; and quinoa.
I think it was on Top Chef where the top four overused fad ingredients were IDed as: bacon (you can't use too much bacon I think); kale; fried egg on top of anything; and quinoa.
2
Here are a couple trends that I really dislike:
1. The growing use of cilantro. Given that 20% of the population has a gene that makes cilantro taste like soap, using it in a recipe is guaranteed to turn off 20% of your TV viewers, or readers, or restaurant patrons. That's a LOT of disgust! The only people using it are misguided cooks who don't have this gene. I had a cousin who was doing a restaurant startup, and she loved cilantro, and planned to use a lot of it. I told her that if she did, her restaurant would fail. She wouldn't listen. Her restaurant lasted about a year.
2. Blanched green beans, that are basically raw, and therefore also tough, and lacking flavor. The only thing they have going for them is a pretty green color, but in my view they are inedible. For heavens sake, people, green beans are not fast food! They require long, slow cooking, preferably with onion, and maybe bacon or ham.
1. The growing use of cilantro. Given that 20% of the population has a gene that makes cilantro taste like soap, using it in a recipe is guaranteed to turn off 20% of your TV viewers, or readers, or restaurant patrons. That's a LOT of disgust! The only people using it are misguided cooks who don't have this gene. I had a cousin who was doing a restaurant startup, and she loved cilantro, and planned to use a lot of it. I told her that if she did, her restaurant would fail. She wouldn't listen. Her restaurant lasted about a year.
2. Blanched green beans, that are basically raw, and therefore also tough, and lacking flavor. The only thing they have going for them is a pretty green color, but in my view they are inedible. For heavens sake, people, green beans are not fast food! They require long, slow cooking, preferably with onion, and maybe bacon or ham.
1
I agree 100% on the green beans. As to cilantro, I love it, but my brother is one of those who thinks it tastes like soap. Funny, those genes.
Spare me quinoa, please. Bitter, yakky taste.
Spare me quinoa, please. Bitter, yakky taste.
I suspect that you spent too many years eating limp green beans from a can. After blanching toss them in a pan with sauteed onion, garlic, olive oil and diced ham. There's a lot of flavor in that combination.
3
Two words: Vegan donuts. They're delicious and increasingly popular...maybe even the new cupcake for 2017.
Could there be a more pointless indulgence than predicting the next food fad?
3
A steaming bowl is my new breakfast of champions. So good!
Three cheers for matcha!
I hope my wife resumes eating carbs. That food trend has been a real pain.
3
In today's world where almost everyone has one or more jobs just to make ends meet, let's get real, folks. Coming home exhausted from work & having to make dinner, supervise homework, do laundry, get kids into bed on time, etc, most of us don't have the energy, inclination, or time to shop for special spices, vinegar, or other ingredients that are not already in our limited pantry. What we really need today are recipes for very simple meals that involve no more than a 30-minute preparation that are both delicious & healthy. Maybe we need to move on from the over-seasoned meals & go back to the old mantra, "Keep It Simple, Stupid".
2
I love variety and hate food fads. I get more satisfaction out of preparing my food than eating out, although I often love going out for something to spark a bit more creativity in my own cooking. My thoughts -- enough already of the food-Nazis. There are not nearly as many people who must eat gluten-free foods as there are whackos who proclaim the virtues of a gluten-free diet.
4
The first two paragraphs are written in the style of Billy Collins' wonderful poem, "Nostalgia." Well done!
3
I meant to say "Shabu-shabu" or Japanese hot pot. Maybe it's passe in NY but it has so much umami flavor.
"they’ve got a need for quality products just like everyone else does.”
Doubtful, or we wouldn't be facing a catastrophic year in politics.
Doubtful, or we wouldn't be facing a catastrophic year in politics.
2
There's a great sous vide takeout place that just opened down the block from me but you have to place your order a day in advance.
1
Naan pizza, zucchini chips and octopus at home? Really who's home? A slightly drunk and bored Julia Child reincarnation?
3
The biggest food trend of the year is the escalating switch to plant-based alternatives to meat and dairy. Today, there is a plant-based alternative to every single animal-based food product in existence, from milk to caviar, from cheese to bacon. Americans are becoming aware of the threat animal products pose to their own health and, thanks for films like Cowspiracy, learning that meat/dairy production is a leading cause of climate change, something a UN report confirms. And, they are seeing - thanks to social media - the horrors inflicted on the animals. We are about to hit the tipping point.
5
I am reading Annie Proulx's Barkskins and taking in a history of food trends on this continent since 1693, both European-influenced and native and the resulting conflict between the two, including the introduction of domesticated food animals. Fascinating stuff, and I must say I'm so glad I missed the moose head trend. One precious tidbit: . . . teacups suddenly had handles, an effete fad that Nicolaus thought would soon die out.
2
I like the idea of dim sum at home for breakfast. I pick up some filled buns, and sticky rice from a local restaurant's store, and steam them up, and then when plated, add some hot sauce. My taste buds like it. Savory or even pickled in the morning, not sweet, and not greasy. Also - vegan cheeses will ramp up their tastes and textures to be more acceptable to the omnivore's palette. Cashew taking the lead there. As for flours: my pantry already full of coconut, almond, teff, chickpea, spelt, oat, 1+1, etc., what will be the next one? My kitchen not big enough to cope with all these options.
2