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Ingredient trend in Boston?

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I have found recently that alot of rest. in Boston are using pork alot. When I go to dinner I find chorizo in my muscles, bacon vinaigrette on my salad, bacon flakes on my chicken.

I feel as I look down a menu in this town I see alot of pork as an ingredient in so many items. It feels to me that it dominates the local menu.

Anyone else noticing this?

If this is in the wrong section please move it.

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  1. haven't noticed this trend, but this sounds like a good thing to me :)

    1. I'm intrigued by this observation, since I had exactly the opposite impression :) Since moving to Boston from california 3 years ago, we've actually been struck by how things that we'd expect to have pork have frequently been replaced by chicken, or that foods that would never otherwise have chicken come with a chicken option. (And every cuisine, from every ethnicity, has a healthy dose of broccoli added for good measure)

      Maybe there's two opposing trends: one of immigrant cuisines becoming chickenized for local palates, and one of American cuisine gradually rediscovering pork, the favored meat of many ethnic cuisines? My impression might just be colored by moving here from somewhere that's dominated by pork- and beef-intensive cuisines...

      2 Replies
      1. re: another_adam

        another -adam you taught me some thing i did not know
        as you said california was dominated by the beef/pork seen
        i not knowing any thing or anyone about or from cal ,my impressions would be just the opposite
        i always assoc. cal with health food, eating lighter (chicken) etc... cool

        1. re: another_adam

          Chickenized?!?!? I have to say I like the term!

        2. in the rest business food trends have always been there . as an example pomegranite in the last yr or two, dishes with them or their juice are popping up on every menu. in 2-3 yrs you may not see any again ,then it will be eye of newt ,then frogs toe nails etc.....

          1. Could it be that we're now coming in to the Autumn season and pork seems to be the meat of choice along with more hearty fare? Anyway, I thought everything was better with pork.

            4 Replies
            1. re: Gio

              Just to clarify, I dont mean Pork as the main item. I still see the usual one chix, one fish, one seafood, one pork, one beef.

              I mean adding it in order to add flavour.

              1. re: marthayou

                Well then there is much to be said for the flavor potential of the ocasional pork addition. Think pancetta, and all the other varieties of pork you mentioned. We probably have Emeril and other TV celebrity chefs to thank for turning us on to using pork products ( I hate that phrase) as flavoring agents.

                1. re: marthayou

                  just as an additional clarification
                  your not including seasonal trnds are you?

                  1. re: foodperv

                    no

                    I am just noticing pork in everything. even ordering a chicken dish, there is pork in it. I am finding it as a substitution for salt. and seasoning.

              2. slightly different take on your question, but there was a trend...more over the winter moving into spring than now...of using bacon in desserts. thankfully that seems to have passed, but there is a lot of bacon and other pork products used for flavorings, maybe in part due to the peasant-chic thing that's fairly big right now or maybe there's more to it than that...

                1 Reply
                1. re: linz

                  That sounds like an idea stolen from the Fat Duck.

                2. watermelon in savory applications. it's like the restaurant scene here just saw the nigella lawson salad. i even saw some restaurant on the street giving out appetizers that consisted of feta and watermelon on a toothpick.

                  i also think crudo is gaining momentum here. and to that end i just had a lovely one at neptune. with watermelon.