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The new "it" food / drink

BostonNooch Feb 5, 2009 11:21 AM

What do you think the new "it" food / drink / cullinary idea is? We had the Apple Martini, the secret (and not so secret) lounges and Mexican chocolate, to name a few.

Coconut Milk? Ox Tail? foie gras? Smoked salt?

  1. k
    Kinnexa Feb 12, 2009 09:55 PM

    I never discover the "it" food until it's passe...& that's fine with me. What am I getting weary of? Foams, yes; chipotle anything; pomegranate; super-light "beers". Spare me the arugula and microgreens, especially at the top of a teetering tower of tidbits. And (fill in the blank)-tini, oh my gawd!!

    1. steakman55 Feb 12, 2009 01:37 PM

      Huckleberry foam??

      1 Reply
      1. re: steakman55
        Louise Feb 12, 2009 09:37 PM

        With fleur de sel gel.

      2. Soop Feb 12, 2009 02:05 AM

        Hey I tell you what, supposedly Mexican food is a big deal in the UK now, and sales of beans have about doubled over last year. People are attributing it to the credit crunch, but I have to say I'm disappointed. I don't want to run with the crowd!

        *edit* on the plus side though, maybe masa and tortilla presses will become prevelant

        3 Replies
        1. re: Soop
          Passadumkeg Feb 12, 2009 02:31 AM

          Even here in Maine the "whitest" state in the union, Mexican food supplies are just becoming more common. It my surprise you that I have to drive 3 hours at 140 kph to get Mexican and Asian cooking supplies and good restaurants. Portland, chow city.

          1. re: Passadumkeg
            Kinnexa Feb 12, 2009 09:50 PM

            Yeah, Portland has a pretty impressive supply of Asian markets, seeing as it's still a part of lily-white Maine. Come to Lewiston some time and sample the Somali groceries! What an unexpected place to find culinary diversity.

            1. re: Kinnexa
              Passadumkeg Feb 13, 2009 06:25 AM

              I've been to a somali restaurant and to simome's for red snappersin Lewiston. Upscale too at the Bates cafeteria. Used to go cagin dancin' too.

        2. Passadumkeg Feb 11, 2009 03:04 AM

          Frog legs. Easily raised anywhere. Will appeal to the locovore, renewable resource crowd.
          Sorry Kermit,

          1 Reply
          1. re: Passadumkeg
            lcool Feb 11, 2009 03:28 AM

            Except in many areas of Asia at this time they are pillaging the "wild"frogs.IT IS cheaper to raise them.However old customs don't go down easy.Some efforts are being made to change things.

          2. danhole Feb 10, 2009 07:05 AM

            What is up with all the "gourmet" mac and cheese dishes out there? Served with lobster, tossed in truffle cream, covered in tomato sauce, served with shaved truffles, blended with 5-6 fancy cheeses, and so many more. The you have the fast food version with deep fried Mac & Cheese. Egads!

            Also, truffles on everything, or infused with, or drizzled with truffle oil. There is one place in town that has a chicken fried ribeye steak with truffle scented cream gravy. Only in Texas!

            2 Replies
            1. re: danhole
              Soop Feb 10, 2009 07:43 AM

              I made "gourmet mac and cheese" the first time I made it. I think it was the chow competition for recipes last year. I just got good ingredients though. Been meaning to make it recently

              1. re: Soop
                danhole Feb 10, 2009 08:23 AM

                I remember watching Patti LaBelle make Mac & Cheese on Oprah a few years back. She used all types of cheese and that looked seriously good, fattening but very good. What I'm talking about is all these restaurant are naming the cheeses, so it will say something like Made with xxx pasta blended with white cheddar cheese from the xxx farm in xxxx, tx, along with a gruyere from xxx dairy out of xxx, and on and on. I just didn't think Mac and cheese was such a big hit, but I guess I am just out of the loop on this one.

            2. h
              huaqiao Feb 9, 2009 01:06 PM

              Is cumin lamb already passe? Or maybe it's just a LA thing.

              1 Reply
              1. re: huaqiao
                condiment Feb 9, 2009 01:11 PM

                If it were passe, it wouldn't be on the menu of every new Chinese restaurant in the SGV. Including the Cantonese ones.

              2. alkapal Feb 9, 2009 10:59 AM

                can i make one up?

                club sandwiches with garam-masla spiced lamb bacon, gigantic greens (micro greens on steroids) and tomatillo, with ginger-coriander aioli?

                2 Replies
                1. re: alkapal
                  amyzan Feb 9, 2009 12:17 PM

                  with hand carved, locally sourced wood toothpicks holding it all together!

                  1. re: amyzan
                    alkapal Feb 10, 2009 02:07 AM

                    lol, from a sustainable-growth forest!

                2. cayjohan Feb 9, 2009 08:53 AM


                  It's amazing what you can do with a base of toasted bread. Leftovers? Stack them on. Goofy spreads...put them on toast. Pile up some toney veggies and call them canapes, or just indulge in the spread-on-toast.

                  I wake up hungry. Really hungry. So I have toast. In the past week I have had:

                  Boiled ham on toast
                  Boiled ham over a schmear of sour cream on toast.
                  Gravlax on toast (okay...a little toney, but I always make my own)
                  Shredded daikon over sour cream...yep, on toast
                  And: Catsup schmeared on toast. Juvenile? Yes. But delicious. (Plus, it was a *little* schmear...)


                  1 Reply
                  1. re: cayjohan
                    Gio Feb 10, 2009 08:03 AM

                    Awwwww..... you can't fool me, Cay. You're having Crostini and calling it toast. LOL

                  2. Soop Feb 9, 2009 03:28 AM

                    Isn't it still pomegranite in the states?

                    5 Replies
                    1. re: Soop
                      KTinNYC Feb 9, 2009 03:39 AM

                      That was about 2 years ago.

                      1. re: KTinNYC
                        Soop Feb 9, 2009 03:51 AM

                        Even with the Internet, England is still 2 years behind. I'm going to get some mexican chocolate and an apple martini. Because I'm so cutting edge :)

                        1. re: Soop
                          KTinNYC Feb 9, 2009 10:57 AM

                          England is catching up fast. It was about 3-4 years between my last 2 trips to England and the women went from being pleasantly round and mostly brunettes to aggressively fit and blond. I blame Sienna Miller.

                          1. re: KTinNYC
                            linguafood Feb 10, 2009 09:21 AM

                            Interesting. I went to England last year, and I all I saw was blubbery, pasty muffin-topped 17-yr. olds wearing mid-riff baring shirts and micro-skirts. Shudder. Blame the provenance of fast-food & candy.

                            1. re: linguafood
                              KTinNYC Feb 10, 2009 09:28 AM

                              I life we sometimes get what we deserve ; )

                    2. marielee Feb 7, 2009 10:20 PM

                      I love Maggie Beer's Vanilla and Elderflower icecream but I'd have no idea what the new it food/drink/cullinary idea would be. I live in regional Australia and were a bit behind it all in my neck of the woods. I don't think pork belly would ever make it onto a menu here and as for specialty salts - sea salt is viewed as exotic and fancy.

                      1. soypower Feb 7, 2009 08:15 PM

                        I'm hoping short ribs go out of style soon...the price to make kalbi for our church get-togethers has become outrageous! and since it's a korean congregation, kalbi is pretty much mandatory.

                        1. k
                          kobetobiko Feb 6, 2009 07:43 PM

                          One article in NYM said lamb bacon is the next pork belly.

                          1 Reply
                          1. re: kobetobiko
                            amyzan Feb 7, 2009 07:56 PM

                            Now, that sounds good! What date was the article, if you recall?

                          2. monavano Feb 6, 2009 02:57 PM

                            According to the Washingtonian:

                            2 Replies
                            1. re: monavano
                              billieboy Feb 6, 2009 09:57 PM

                              They list as "in" Bartender Worship. Does that mean the pretentious Mixologist is out? Cripes I hope so.

                              1. re: billieboy
                                Gigi007 Feb 7, 2009 03:16 PM

                                LOL, billieboy. I'm with you on that one.

                            2. billieboy Feb 6, 2009 01:48 PM

                              According to this article...squirrel meat


                              4 Replies
                              1. re: billieboy
                                KaimukiMan Feb 6, 2009 07:09 PM

                                aren't scavengers rather prone to trichinosis?

                                1. re: KaimukiMan
                                  alanbarnes Feb 8, 2009 07:30 PM

                                  Squirrels aren't scavengers, they're vegetarian. And tasty.

                                  1. re: alanbarnes
                                    Passadumkeg Feb 8, 2009 10:39 PM

                                    Except for the brains.
                                    Mr Kreutzfeld

                                    1. re: Passadumkeg
                                      alanbarnes Feb 9, 2009 06:28 AM

                                      Thanks, Jacob.

                              2. vvvindaloo Feb 6, 2009 01:12 PM

                                my observations:
                                organ meats, especially hearts and livers
                                "alternative" meatballs, such as those made from duck, turkey and venison
                                polenta, many ways, including fried
                                giant beans
                                "casual/homestyle" pork dishes, such as pork roast, Southern Italian "braciole", Roman-style porchetta and salumi/charcuterie platters
                                big leafy salads/side dishes- cabbage, kale, collard greens, bok choy, chinese broccoli, fennel (with fronds), chard
                                anything smoked

                                meringue desserts
                                blood orange (again)
                                cupcakes (still)
                                parfait (still)

                                modern twists on classic cocktails, such as the Manhattan
                                champagne cocktails
                                local and gourmet beers

                                what I see less of recently:

                                exotic fish entrees, rice-based dishes or sides, tropical fruit, whipped vegetables, red wine reduction, baked potatoes, fancy vodka-based drinks (and expensive "designer" vodkas), whipped cream, anything steamed.

                                4 Replies
                                1. re: vvvindaloo
                                  Boccone Dolce Feb 6, 2009 02:56 PM

                                  The phrase "alternative meatballs" may just haunt me now, thanks VVV

                                  1. re: Boccone Dolce
                                    vvvindaloo Feb 9, 2009 11:36 AM

                                    >chuckle< you're welcome.

                                  2. re: vvvindaloo
                                    dinaofdoom Feb 11, 2009 09:29 PM

                                    oh man, i really like almost everything you listed.
                                    i feel so douchey now!

                                    1. re: dinaofdoom
                                      vvvindaloo Feb 12, 2009 06:27 PM

                                      hey nothing wrong with that- you're in luck!

                                  3. KaimukiMan Feb 6, 2009 12:36 PM

                                    Appletini? you are kidding right. they still make those?

                                    Offal dishes? none for me thanks - yes, I've tried. Yuck. Yes, even Pate.

                                    I think it will be the reappearance of skin and bones in chicken dishes.

                                    1. l
                                      lcool Feb 6, 2009 05:33 AM

                                      only thing missed in my opinion FENNEL POLLEN ,time for it to go

                                      2 Replies
                                      1. re: lcool
                                        condiment Feb 7, 2009 07:27 PM

                                        Why? It's the wonder seasoning. Nothing, I mean nothing, does as much for pork as fennel pollen, and it's finally, after years, becoming relatively easy to source.

                                        1. re: condiment
                                          lcool Feb 9, 2009 10:33 AM

                                          It must depend on the pig.All of our pork is forest raised.Without need of any contrived flavors to compensate for tasteless white meat.

                                      2. ipsedixit Feb 5, 2009 08:44 PM

                                        An ode to the recessionary times ... the new "it" drink? Tap water.

                                        1. c
                                          cimui Feb 5, 2009 07:30 PM

                                          cocoa nibs in random, savory dishes (usually to ill effect, IMHO)

                                          mussels, supposedly -- according to some nymag article, i think

                                          man, i *hope* chicken liver gets its day in the sun!

                                          9 Replies
                                          1. re: cimui
                                            PattiCakes Feb 8, 2009 06:23 AM

                                            Did you see one of the back-from-the-past Top Chef's do a chicken liver dish on the Superbowl challenge?

                                            1. re: PattiCakes
                                              cimui Feb 8, 2009 12:46 PM

                                              i didn't, patticakes, but i'm looking forward to watching it on youtube. thanks for the heads up!

                                              just noticed that it's now on the menu at eleven madison park, one of the schmancier restaurants in nyc, as part of the lyonnaise salad

                                              1. re: cimui
                                                KTinNYC Feb 8, 2009 06:59 PM

                                                The SuperBowl Top Chef is currently up on Hulu.com in full.

                                                1. re: KTinNYC
                                                  cimui Feb 10, 2009 09:59 AM

                                                  thanks for the heads up!! just watched it. nicki from nyc's liver over challah toast was it? that looked delicious to me. i found jamie's knee-jerk, anti-chicken liver reaction pretty interesting -- but ah well! the crowd seemed to like nicki's dish.

                                                  1. re: cimui
                                                    KTinNYC Feb 10, 2009 10:51 AM

                                                    Glad I could save you from having to youtube the whole thing. I'm hoping for the Riepert episode soon.

                                            2. re: cimui
                                              kpaumer Feb 9, 2009 09:04 AM


                                              Be careful what you wish for, right now chicken livers are cheap, wait until they get "discovered"! Remember what happened to chicken wings:-)

                                              1. re: kpaumer
                                                Miss Needle Feb 9, 2009 01:02 PM

                                                Highly concur. Sigh -- remember when oxtails used to be cheap.

                                                1. re: Miss Needle
                                                  kpaumer Feb 10, 2009 09:11 AM

                                                  Yeah, you couldn't give em away! Oxtail Stew, Wonderful Stuff!

                                                2. re: kpaumer
                                                  cimui Feb 10, 2009 10:01 AM

                                                  good point, kpaumer.

                                                  ok, everyone, chicken livers are gross! don't anyone buy 'em. pass it on.

                                              2. Sam Fujisaka Feb 5, 2009 07:05 PM

                                                Jim Beam on the rocks, bass roe, Chef Boy - R - Dee ravioli, gas station corn dogs, sauerkraut, Jimmy Dean pork sausage (cracker Spam, after all), BBQ chicken feet, lung, venison, mondongo, squirrel, Fumunda cheese, chicken gizzards, tilapia fillets, cheap good wine, oyakudomburi, and inarizushi.

                                                Obviously, just suggesting that the world come around to my twisted view. Me having anything to do with the new "it" is like putting an escalator in an outhouse.

                                                3 Replies
                                                1. re: Sam Fujisaka
                                                  cayjohan Feb 8, 2009 01:07 PM

                                                  I can't believe you cited Fumunda cheese. :-) Cay

                                                  1. re: cayjohan
                                                    Sam Fujisaka Feb 8, 2009 02:20 PM

                                                    You wouldn't believe how juvenile I am.

                                                    1. re: Sam Fujisaka
                                                      cayjohan Feb 9, 2009 08:45 AM

                                                      Yep, I can, since I am floating in that same boat.

                                                      See also "toast" further down.


                                                2. thew Feb 5, 2009 03:53 PM

                                                  korean food

                                                  4 Replies
                                                  1. re: thew
                                                    piccola Feb 8, 2009 04:53 PM

                                                    I wish!

                                                    1. re: piccola
                                                      thew Feb 8, 2009 05:54 PM

                                                      it's recently exploded in new york

                                                      1. re: thew
                                                        piccola Feb 12, 2009 06:20 PM

                                                        Not yet in Toronto, though it has a small but loyal following among non-Koreans.

                                                    2. re: thew
                                                      Passadumkeg Feb 8, 2009 10:38 PM

                                                      I wish Korean food would more quickly move north.

                                                    3. finlero Feb 5, 2009 01:10 PM

                                                      Just one hound's perception, but...

                                                      On the way out:

                                                      [Insert item/concept here] prepared three ways

                                                      Going strong:

                                                      Charcuterie plates
                                                      Small plates
                                                      Locavore/green eating
                                                      House-infused spirits

                                                      On the rise:

                                                      Elderflower, especially in cocktails
                                                      (and weirdly,) Chicken liver

                                                      16 Replies
                                                      1. re: finlero
                                                        Miss Needle Feb 5, 2009 01:49 PM

                                                        "Elderflower, especially in cocktails"

                                                        Good! Perhaps I can now get elderflower champagne cocktails at most bars now. I love that stuff!

                                                        With the recession, I would say offal will become more common. And I think we may see some Peruvian-influenced restaurants and David Chang copy-cats.

                                                        1. re: Miss Needle
                                                          BostonNooch Feb 5, 2009 03:25 PM

                                                          What about those favorite kids snacks...Tater Tots. I just saw something (chronicle perhaps) on fancy tots made with sweet potatos served with a creamy sauce.

                                                          I dont know if I could ever get over my love for th tots from the bag with ketchup.

                                                          Where can you find these Elderflower cocktails? Or Elderflower for that matter in food?

                                                          1. re: BostonNooch
                                                            Miss Needle Feb 5, 2009 03:44 PM

                                                            Oh, I can see Tater Tots becoming trendy. Potatoes are so neutral that it can be done in so many ways. Hmmmm.... I wouldn't mind seeing a tater tot poutine in the future.

                                                            I've had elderflower cocktails at a limited number of places. I've definitely had them at Wallse and Danube in NYC (Austrian restaurants). I know I've had them at a couple of other places but just can't recall. I generally order it when I see it on the menu as elderflower syrup isn't very common, and I feel kind of pretentious ordering it when I don't see it printed. But if elderflower is getting more trendy, perhaps I won't feel like such a douchebag asking for it in bars. I've also made elderflower cocktails at home with champagne and elderflower syrup. I'm such a freak about them that I served them as my signature cocktail at my wedding.

                                                            1. re: Miss Needle
                                                              Ori Feb 5, 2009 08:42 PM

                                                              Oh, have you tried the St. Germain elderflower liquor? It is absolutely amazing. The marketers are really pushing it in bars, and you can find it increasingly in liquor stores as well.

                                                              1. re: Ori
                                                                condiment Feb 7, 2009 07:25 PM

                                                                It is precisely the ubiquity of the St Germain liqueur that is making elderflower the flavor of the week. The self-described cocktalians are sticking it in everything.

                                                                1. re: Ori
                                                                  Miss Needle Feb 9, 2009 01:02 PM

                                                                  No, but it sounds really interesting. Thanks for bringing it to my attention!

                                                                2. re: Miss Needle
                                                                  linguafood Feb 10, 2009 09:16 AM

                                                                  They are so great as an aperitif!!! I've only so far had them in Germany, tho.

                                                                3. re: BostonNooch
                                                                  capeanne Feb 5, 2009 03:51 PM

                                                                  With your name I assume you are a Baystate local..the Parisian Orchid at Green St has elderflower and is pretty damn tasty. Also Scott at Rendezvous does a cocktail ( but don't remember the name ) that is wonderful...dunno re food but I wouldn't want elderflower with my Tater Tots

                                                                  1. re: capeanne
                                                                    finlero Feb 6, 2009 10:40 AM

                                                                    Green Street is terrific. They have a number of other drinks that employ St. Germain as well (maybe the bohemian?).

                                                                    Other Cambridge choices: Chez Henri, Blue Room.

                                                                    A few Boston choices: No 9 Park, Drink.

                                                                    1. re: finlero
                                                                      emmie Feb 10, 2009 09:59 AM

                                                                      They have St. Germain at Tremont 647. Coincidentally, they also have gourmet tater tots.

                                                                  2. re: BostonNooch
                                                                    lucygoosey Feb 5, 2009 04:30 PM

                                                                    If you have a Cost Plus Market they have elderflower drink/soda that makes for fabulous at home cocktails. Elderflower syrup at a specialty/gourmet store, esp. one that specializes in app/party stuff. Now that I think of it maybe even bevmo.

                                                                    1. re: BostonNooch
                                                                      Jacey Feb 5, 2009 06:19 PM

                                                                      Tater tots are becoming more popular at gourmet/swanky "comfort food" restaurants in my area. One place gives you a bucket'o'tots.

                                                                      1. re: Jacey
                                                                        PattiCakes Feb 8, 2009 06:21 AM

                                                                        Then there are the Duggars (the family with 18 kids featured on whatever channel on TV), and their famous Tater Tot Casserole. http://www.duggarfamily.com/recipes.html

                                                                        I wonder if the economy will bring back those old Bisquick & Campbell soup type recipies?

                                                                      2. re: BostonNooch
                                                                        cimui Feb 5, 2009 07:33 PM

                                                                        I could absolutely see Bobby Flay putting tater tot hotdish on his menu at Bar Americain.

                                                                        1. re: BostonNooch
                                                                          alwayscooking Feb 7, 2009 09:55 AM

                                                                          House/home made Tater Tots are out in NYC (sooo last year dahin . . . ) but sooo good.

                                                                        2. re: Miss Needle
                                                                          Miss Needle Feb 5, 2009 04:34 PM

                                                                          And I also think artisanal pizza places will be more common.

                                                                      3. Suze123 Feb 5, 2009 11:43 AM

                                                                        Locavore anything (is that already played out?)
                                                                        The move towards smaller plates/portions and more courses (a la a Tasting Menu)

                                                                        2 Replies
                                                                        1. re: Suze123
                                                                          BostonNooch Feb 5, 2009 11:56 AM

                                                                          Suze123 - I am also starting to see a lot of "family style" dinners being offered. That and boston.com (read by masses) just featured soups around town...now thats economical!

                                                                          The economy is predicting where we go perhaps....

                                                                          1. re: BostonNooch
                                                                            Suze123 Feb 5, 2009 12:11 PM

                                                                            I love going to a restaurant and ordering 2 appetizers (or a few to share with others) rather than an app, entree, dessert... often tasiter and more economical!

                                                                        2. hiddenboston Feb 5, 2009 11:31 AM

                                                                          Anything that I'm not a part of. :-D

                                                                          1. l
                                                                            Louise Feb 5, 2009 11:31 AM

                                                                            Already past:

                                                                            specialty salts (smoked, Hawaiian, fleur de sel)
                                                                            pork belly
                                                                            underground dining

                                                                            7 Replies
                                                                            1. re: Louise
                                                                              tzurriz Feb 6, 2009 12:44 PM

                                                                              I dreamt of huckleberries last night. never had one though. guess I'm behind the times. :D

                                                                              1. re: Louise
                                                                                tracylee Feb 6, 2009 02:04 PM

                                                                                I never realized huckleberries were a trend. My grandmother picked them every year for the last 60 years or so until she was no longer able to get up in the hills.

                                                                                1. re: tracylee
                                                                                  Passadumkeg Feb 8, 2009 02:04 AM

                                                                                  I grew up in the mountains of Pennsylvania picking huckleberries.

                                                                                  1. re: Passadumkeg
                                                                                    PattiCakes Feb 8, 2009 06:17 AM

                                                                                    Passadumkeg: we've discussed common origins before.

                                                                                    I remember vacationing in the Poconos with my kids & going berry picking every day. I thought we were picking a very small variety of blueberry, but turns out they were indeed huckleberries. We have muffins, pancakes, sweet bread.... The kids, now grown, still talk about it.

                                                                                    1. re: Passadumkeg
                                                                                      tracylee Feb 8, 2009 01:06 PM

                                                                                      Grandma was born and raised in Western PA, now lives in NE Washington - tons of huckleberries there. We used to pick them with her as kids.

                                                                                  2. re: Louise
                                                                                    irishnyc Feb 6, 2009 07:13 PM

                                                                                    Amen to foams. If I never see one again it'll be too soon.

                                                                                    1. re: Louise
                                                                                      condiment Feb 7, 2009 07:23 PM

                                                                                      Some of those are just making it into the mainstream. I have thine feeling that it is about five minutes before foam, pork belly and microgreens make it onto the menu at Cheesecake Factory.

                                                                                    2. a
                                                                                      AHan Feb 5, 2009 11:23 AM

                                                                                      If I knew, I would be sure to avoid it.

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