593756 Thu Feb 05 12:21:46 -0800 2009 96 27 General Chowhounding Topics 0 4390659 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? Thu Feb 05 12:21:46 -0800 2009 263598 BostonNooch 1 4390667 If I knew, I would be sure to avoid it. Thu Feb 05 12:23:45 -0800 2009 4390659 22725 AHan 1 4390695 Already past: huckleberries microgreens specialty salts (smoked, Hawaiian, fleur de sel) pork belly <whatever>-tini underground dining speakeasies foams Thu Feb 05 12:31:38 -0800 2009 4390659 13445 Louise 2 4394105 I dreamt of huckleberries last night. never had one though. guess I'm behind the times. :D Fri Feb 06 13:44:13 -0800 2009 4390695 120180 tzurriz 2 4394388 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. Fri Feb 06 15:04:36 -0800 2009 4390695 237929 tracylee 3 4397614 I grew up in the mountains of Pennsylvania picking huckleberries. Sun Feb 08 03:04:40 -0800 2009 4394388 93538 Passadumkeg 4 4397879 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. Sun Feb 08 07:17:27 -0800 2009 4397614 90359 PattiCakes 4 4398732 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. Sun Feb 08 14:06:46 -0800 2009 4397614 237929 tracylee 2 4395094 Amen to foams. If I never see one again it'll be too soon. Fri Feb 06 20:13:57 -0800 2009 4390695 11778 irishnyc 2 4397274 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. Sat Feb 07 20:23:34 -0800 2009 4390695 10702 condiment 1 4390696 Anything that I'm not a part of. :-D Thu Feb 05 12:31:49 -0800 2009 4390659 14771 hiddenboston 1 4390740 Locavore anything (is that already played out?) The move towards smaller plates/portions and more courses (a la a Tasting Menu) Thu Feb 05 12:43:51 -0800 2009 4390659 259468 Suze123 2 4390784 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.... Thu Feb 05 12:56:43 -0800 2009 4390740 263598 BostonNooch 3 4390837 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! Thu Feb 05 13:11:01 -0800 2009 4390784 259468 Suze123 1 4391068 Just one hound's perception, but... On the way out: Pomegranate [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 Burrata (and weirdly,) Chicken liver Thu Feb 05 14:10:28 -0800 2009 4390659 11344 finlero 2 4391205 "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. Thu Feb 05 14:49:51 -0800 2009 4391068 10763 Miss Needle 3 4391450 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? Thu Feb 05 16:25:02 -0800 2009 4391205 263598 BostonNooch 4 4391493 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. Thu Feb 05 16:44:18 -0800 2009 4391450 10763 Miss Needle 5 4392106 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. Thu Feb 05 21:42:50 -0800 2009 4391493 128165 Ori 6 4397277 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. Sat Feb 07 20:25:31 -0800 2009 4392106 10702 condiment 6 4401701 No, but it sounds really interesting. Thanks for bringing it to my attention! Mon Feb 09 14:02:20 -0800 2009 4392106 10763 Miss Needle 5 4404143 They are so great as an aperitif!!! I've only so far had them in Germany, tho. Tue Feb 10 10:16:58 -0800 2009 4391493 116513 linguafood 4 4391512 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 Thu Feb 05 16:51:27 -0800 2009 4391450 11784 capeanne 5 4393652 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. Fri Feb 06 11:40:09 -0800 2009 4391512 11344 finlero 6 4404333 They have St. Germain at Tremont 647. Coincidentally, they also have gourmet tater tots. Tue Feb 10 10:59:38 -0800 2009 4393652 22039 emmie 4 4391620 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. Thu Feb 05 17:30:47 -0800 2009 4391450 136906 lucygoosey 4 4391843 Tater tots are becoming more popular at gourmet/swanky "comfort food" restaurants in my area. One place gives you a bucket'o'tots. Thu Feb 05 19:19:28 -0800 2009 4391450 18011 Jacey 5 4397890 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? Sun Feb 08 07:21:58 -0800 2009 4391843 90359 PattiCakes 4 4391986 I could absolutely see Bobby Flay putting tater tot hotdish on his menu at Bar Americain. Thu Feb 05 20:33:39 -0800 2009 4391450 64215 cimui 4 4396061 House/home made Tater Tots are out in NYC (sooo last year dahin . . . ) but sooo good. Sat Feb 07 10:55:29 -0800 2009 4391450 155034 alwayscooking 3 4391632 And I also think artisanal pizza places will be more common. Thu Feb 05 17:34:51 -0800 2009 4391205 10763 Miss Needle 1 4391513 korean food Thu Feb 05 16:53:12 -0800 2009 4390659 135229 thew 2 4399290 I wish! Sun Feb 08 17:53:04 -0800 2009 4391513 10681 piccola 3 4399434 it's recently exploded in new york Sun Feb 08 18:54:21 -0800 2009 4399290 135229 thew 4 4412783 Not yet in Toronto, though it has a small but loyal following among non-Koreans. Thu Feb 12 19:20:54 -0800 2009 4399434 10681 piccola 2 4399846 I wish Korean food would more quickly move north. Sun Feb 08 23:38:17 -0800 2009 4391513 93538 Passadumkeg 1 4391917 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. Thu Feb 05 20:05:06 -0800 2009 4390659 36661 Sam Fujisaka 2 4398733 I can't believe you cited Fumunda cheese. :-) Cay Sun Feb 08 14:07:06 -0800 2009 4391917 49525 cayjohan 3 4398890 You wouldn't believe how juvenile I am. Sun Feb 08 15:20:11 -0800 2009 4398733 36661 Sam Fujisaka 4 4400661 Yep, I can, since I am floating in that same boat. See also "toast" further down. Cay Mon Feb 09 09:45:19 -0800 2009 4398890 49525 cayjohan 1 4391980 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! Thu Feb 05 20:30:03 -0800 2009 4390659 64215 cimui 2 4397897 Did you see one of the back-from-the-past Top Chef's do a chicken liver dish on the Superbowl challenge? Sun Feb 08 07:23:28 -0800 2009 4391980 90359 PattiCakes 3 4398689 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 Sun Feb 08 13:46:11 -0800 2009 4397897 64215 cimui 4 4399561 The SuperBowl Top Chef is currently up on Hulu.com in full. Sun Feb 08 19:59:13 -0800 2009 4398689 10195 KTinNYC 5 4404332 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. Tue Feb 10 10:59:23 -0800 2009 4399561 64215 cimui 6 4404549 Glad I could save you from having to youtube the whole thing. I'm hoping for the Riepert episode soon. Tue Feb 10 11:51:24 -0800 2009 4404332 10195 KTinNYC 2 4400714 Cimui, Be careful what you wish for, right now chicken livers are cheap, wait until they get "discovered"! Remember what happened to chicken wings:-) Mon Feb 09 10:04:48 -0800 2009 4391980 135170 kpaumer 3 4401705 Highly concur. Sigh -- remember when oxtails used to be cheap. Mon Feb 09 14:02:58 -0800 2009 4400714 10763 Miss Needle 4 4404122 Yeah, you couldn't give em away! Oxtail Stew, Wonderful Stuff! Tue Feb 10 10:11:07 -0800 2009 4401705 135170 kpaumer 3 4404347 good point, kpaumer. ok, everyone, chicken livers are gross! don't anyone buy 'em. pass it on. Tue Feb 10 11:01:24 -0800 2009 4400714 64215 cimui 1 4392108 An ode to the recessionary times ... the new "it" drink? Tap water. Thu Feb 05 21:44:56 -0800 2009 4390659 11583 ipsedixit 1 4392554 only thing missed in my opinion FENNEL POLLEN ,time for it to go Fri Feb 06 06:33:33 -0800 2009 4390659 203919 lcool 2 4397279 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. Sat Feb 07 20:27:19 -0800 2009 4392554 10702 condiment 3 4401080 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. Mon Feb 09 11:33:25 -0800 2009 4397279 203919 lcool 1 4394081 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. Fri Feb 06 13:36:50 -0800 2009 4390659 57890 KaimukiMan 1 4394221 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 pigeon "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. Fri Feb 06 14:12:18 -0800 2009 4390659 102095 vvvindaloo 2 4394509 The phrase "alternative meatballs" may just haunt me now, thanks VVV Fri Feb 06 15:56:52 -0800 2009 4394221 110426 Boccone Dolce 3 4401336 >chuckle< you're welcome. Mon Feb 09 12:36:00 -0800 2009 4394509 102095 vvvindaloo 2 4409640 oh man, i really like almost everything you listed. i feel so douchey now! Wed Feb 11 22:29:53 -0800 2009 4394221 202980 dinaofdoom 3 4412806 hey nothing wrong with that- you're in luck! Thu Feb 12 19:27:54 -0800 2009 4409640 102095 vvvindaloo 1 4394338 According to this article...squirrel meat http://www.guardian.co.uk/lifeandstyle/2008/may/11/recipes.foodanddrink Fri Feb 06 14:48:10 -0800 2009 4390659 251167 billieboy 2 4395086 aren't scavengers rather prone to trichinosis? Fri Feb 06 20:09:57 -0800 2009 4394338 57890 KaimukiMan 3 4399632 Squirrels aren't scavengers, they're vegetarian. And tasty. Sun Feb 08 20:30:31 -0800 2009 4395086 58743 alanbarnes 4 4399849 Except for the brains. Mr Kreutzfeld Sun Feb 08 23:39:16 -0800 2009 4399632 93538 Passadumkeg 5 4400253 Thanks, Jacob. Mon Feb 09 07:28:19 -0800 2009 4399849 58743 alanbarnes 1 4394510 According to the Washingtonian: http://www.washingtonian.com/blogarticles/restaurants/bestbites/11085.html Fri Feb 06 15:57:05 -0800 2009 4390659 65673 monavano 2 4395295 They list as "in" Bartender Worship. Does that mean the pretentious Mixologist is out? Cripes I hope so. Fri Feb 06 22:57:20 -0800 2009 4394510 251167 billieboy 3 4396822 LOL, billieboy. I'm with you on that one. Sat Feb 07 16:16:07 -0800 2009 4395295 255446 Gigi007 1 4395147 One article in NYM said lamb bacon is the next pork belly. Fri Feb 06 20:43:41 -0800 2009 4390659 54254 kobetobiko 2 4397322 Now, that sounds good! What date was the article, if you recall? Sat Feb 07 20:56:19 -0800 2009 4395147 24126 amyzan 1 4397350 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. Sat Feb 07 21:15:10 -0800 2009 4390659 56183 soypower 1 4397472 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. Sat Feb 07 23:20:03 -0800 2009 4390659 226034 marielee 1 4399977 Isn't it still pomegranite in the states? Mon Feb 09 04:28:29 -0800 2009 4390659 180623 Soop 2 4399983 That was about 2 years ago. Mon Feb 09 04:39:34 -0800 2009 4399977 10195 KTinNYC 3 4399991 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 :) Mon Feb 09 04:51:51 -0800 2009 4399983 180623 Soop 4 4401182 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. Mon Feb 09 11:57:50 -0800 2009 4399991 10195 KTinNYC 5 4404163 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. Tue Feb 10 10:21:42 -0800 2009 4401182 116513 linguafood 6 4404194 I life we sometimes get what we deserve ; ) Tue Feb 10 10:28:10 -0800 2009 4404163 10195 KTinNYC 1 4400680 Toast. 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...) Smiles, Cay Mon Feb 09 09:53:45 -0800 2009 4390659 49525 cayjohan 2 4403867 Awwwww..... you can't fool me, Cay. You're having Crostini and calling it toast. LOL Tue Feb 10 09:03:36 -0800 2009 4400680 75332 Gio 1 4401190 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? Mon Feb 09 11:59:21 -0800 2009 4390659 105717 alkapal 2 4401525 with hand carved, locally sourced wood toothpicks holding it all together! Mon Feb 09 13:17:31 -0800 2009 4401190 24126 amyzan 3 4403102 lol, from a sustainable-growth forest! Tue Feb 10 03:07:54 -0800 2009 4401525 105717 alkapal 1 4401718 Is cumin lamb already passe? Or maybe it's just a LA thing. Mon Feb 09 14:06:04 -0800 2009 4390659 124045 huaqiao 2 4401741 If it were passe, it wouldn't be on the menu of every new Chinese restaurant in the SGV. Including the Cantonese ones. Mon Feb 09 14:11:55 -0800 2009 4401718 10702 condiment 1 4403662 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! Tue Feb 10 08:05:19 -0800 2009 4390659 80937 danhole 2 4403782 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 Tue Feb 10 08:43:52 -0800 2009 4403662 180623 Soop 3 4403939 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. Tue Feb 10 09:23:19 -0800 2009 4403782 80937 danhole 1 4406346 Frog legs. Easily raised anywhere. Will appeal to the locovore, renewable resource crowd. Sorry Kermit, Ribbit Wed Feb 11 04:04:51 -0800 2009 4390659 93538 Passadumkeg 2 4406363 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. Wed Feb 11 04:28:30 -0800 2009 4406346 203919 lcool 1 4409799 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 Thu Feb 12 03:05:52 -0800 2009 4390659 180623 Soop 2 4409815 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. Thu Feb 12 03:31:11 -0800 2009 4409799 93538 Passadumkeg 3 4413193 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. Thu Feb 12 22:50:19 -0800 2009 4409815 160926 Kinnexa 4 4413753 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. Fri Feb 13 07:25:10 -0800 2009 4413193 93538 Passadumkeg 1 4411988 Huckleberry foam?? Thu Feb 12 14:37:33 -0800 2009 4390659 12296 steakman55 2 4413174 With fleur de sel gel. Thu Feb 12 22:37:17 -0800 2009 4411988 13445 Louise 1 4413199 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!! Thu Feb 12 22:55:49 -0800 2009 4390659 160926 Kinnexa