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How do you know when "hip" has ruined your food?

  • Aramek Nov 29, 2009 01:41 PM
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I've long worried about how much popularity it takes to ruin things for other people. What brings this to a head finally is Pomegranates. I love 'em. Always have. Ever since my mother bought me my first when I was a young boy, I have been hooked. But, lately, I've been seeing Pomegranate recipes everywhere. At first, I was very happy, but, reading one of the front page articles on chow, I now worry about how popular the fruit may become. How will it be viewed? Will people think less of us Pomegranate addicts? Think we're just following the trends?

This isn't limited to my favourite fruit, either. I've always loved Pabst Blue Ribbon, (Hipsters are trying their best to ruin that for me), and I've always loved Sushi (both local and international sushi "snobs" quickly get under my skin).

So, what about all of you? Do you feel that loving foods that become "fads" lessens your desire for them? Do we risk our roomates teasing to continue to enjoy what it is we enjoy?

Me? Pssh.

I'm going to continue eating/drinking what I love, and just hope that it leaves the limelight quickly. But, until then, I may have to enjoy my POM's in secret to avoid being labelled "cool."

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  1. You could decide not to care what people think of your food choices. I've been pretty successful with this method. But if you can't, and you're worried that people will think you're too cool, try wearing unfashionable outfits to balance things out. I've been pretty successful with this method, too.

    The only thing I don't like about the various food fads - tuna tartare comes immediately to mind - is that all of a sudden, tuna tartare is everywhere. Even restaurants that don't make a good tuna tartare feel it necessary to serve it. And that is unfortunate.

    2 Replies
    1. re: small h

      That sound delicious to me. And I don't care, but, I can't help thinking about it though. Not worried enough to change my habits, but, it is something on my mind as I chew.

      If you'll excuse me, I have some Glittered White platform shoes to wear to the liquor store. (Or is that hip again?! >.<)

      1. re: Aramek

        <Or is that hip again?! >

        Some things never go out of style. Nor should they! Just tread carefully, or buy a nice box wine that can survive the fall.

    2. As soon as something turns up in a stacked version, or deconstructed, or a magazine (usually a NON-cooking magazine) has 12 different well known chefs give their 'takes'...sure signs of the demise of my abaility to find the dish ever again in the form that I first came to know it. The next step is that magazines and newspapers with publish reduced fat versions, at which point, all is lost.

      I am always amused when visiting places where PBR is considered the new, hip, trendy beer, sold at premium prices. In Milwaukee, for decades it has been the blue collar (in a non-perjorative sense) brew of choice, served in bottles, cans, or on tap in every "Ed'N'Stella's" neighborhood corner tavern in the city, with 50-cent taps during Packers & Brewers games.

      1. Conversly, I feel hip that I was eating pomegranates and drinking PBR back in the day when no one knew what either was.

        1. Aramek, I'm with you 100%, maybe more. I see people paying $2+ for a pomegranate and I'm amazed, I love 'em but not that much, and I just can't get into fads. This too will pass. I'm almost 60, lived through the hippie days and it irks me to no end to see these kids running around with tye died shirts with peace signs on them and greyhaired men with ponytails(who pretty much all claim to be VN vets) . Being "cool" never seemed "cool" to me. One of the big "cool" trends is gourmet / upscale food trucks/carts. Let's take something that's funtional and simple and affordable and turn it into something that it's not supposed to be. Hopefully it will all pass.

          1. Part of being me is not following trends or at least being on the forefront of trends. So yes when people finally discovered balsamic vinegar we stopped showcasing it and moved on. I do the same when cooking at home.

            For example:

            I love duck but duck is in vogue along with Kobe and Wagyu beef right now so I have switched to Goose and Goat for my trendy meals.

            Fancy oil’s are in so I am showcasing different vinegars.

            Winter squashes (which I love) have made resurgence over the last couple of years so I’ve switched to winter root vegetables.

            Craft Beers and wine are in along with high-alcohol martini’s so I have chosen light aperitif’s such as Dubonet, skipping wine and moving to port flights and after dinner drinks.

            As something becomes trendy or hip it becomes banal and I surely don’t want to cook food at my house that I will be seeing at a restaurant.

            1 Reply
            1. re: RetiredChef

              Wine has been "in" since the ancient Greeks at least.

              Dubonnet is full of sugar (as well as the sugar in the alcohol, obviously). No way I'm moving to a less salubrious choice for fear of kewl. Idem squash and aragula (which I've been growing for at least 30 years - it and what is now called "mesclun" can be grown on balconies).

            2. Matt seems to dine on a solid diet of Grump. :(

              But,again, it isn't that it really bothers me, I just can't help thinking about it. At least it puts me at more of an ease to see that it is on the minds of other people too. Not even that it ruins the food for you, but, you just start to notice the smug grin the checkout girl gives you at the checkout line.

              Also, living in ND, the cheapest we can ever get Poms is 2 bucks or more. Even for the lousy ones.

              1 Reply
              1. re: Aramek

                If you live in ND, trendiness has got to be the least of your worries. :)

                Seriously, it's a big "who cares" to me. I eat what I like, drink what I like. Sometimes a particular item I love comes into fashion (look what they've done to mac & cheese!) but sooner or later, new trends push out the old ones, and the crowd moves on. My tastes are my own, and have nothing to do with how few or how many others share them.

              2. Kind of like when your favourite underground band releases a song that is friendly to the masses...the band somehow is no longer "your own" and loses their appeal a little bit.

                2 Replies
                1. re: KayceeK

                  exactly

                  1. re: KayceeK

                    And to follow the excellent example you’ve given, after a few years of success and full pop culture saturation, they become passé. Then, in time, they creep back into style with another pre-trendy crowd, many of whom were the pre-trendies to begin with.

                    That probably makes no sense, but in a nutshell, true aficionados of a thing always remain aficionados, while to the trendy it’s just a passing fancy.

                  2. I drink a lot of PBR. I drank it 6 years ago when I couldn't buy it legally. Used to be a 12-pack would cost you $6 at the 7-11, two years later it's up to $8.50. Damn hipsters. They ruin everything.

                    3 Replies
                    1. re: funklight

                      The New York Times was writing about PBR being hip 6 years ago and there is nothing hip about the Times. You are hardly an early adopter in the re-emergence of PBR.

                      http://www.nytimes.com/2003/06/22/mag...

                      1. re: KTinNYC

                        That seems about the time the Spring Lounge put it on tap.

                        1. re: MGZ

                          Spring Lounge is my favorite daytime drinking bar and thankfully is hardly hip. I recall seeing PBR raise it's head back up at Botanica, Motor City, and the like probably 8 years ago? It was a beer you could buy a can for a buck which even back then was silly cheap. Prices rose steadily but it's usually still the cheapest beer you can find in the LES bars.

                    2. I don't know how much I've ever cared 'bout what others thought, but I'll admit the day when I realized that simply ordering a Martini no longer had a predictable consequence was a sad one.

                      2 Replies
                      1. re: MGZ

                        I think this, right here, is what I'm secretly worried about. I don't truly mind if others think "trendy" of me, I worry about what will happen to the fruit/beer that I love because of all this sudden attention.

                        Eesh. Pom flavoured PBR?

                        Actually...hmm, I may have to try that after work.

                        1. re: MGZ

                          Good call! Totally agree on the "martini bar" crazy wherein 100 different "martinis" are offered; some of which contain nary a drop of gin or even vodka. :(

                        2. I draw the line when they try to "improve" my po' boy with wagyu beef.

                          1. Yeah Im definitely in the "who cares" camp (although admittedly this is partially due to also being in the "oblivious and old" camp). And did I mention Im also in the "nothing new under the sun" camp? It strikes me that pomegranates were pretty trendy in ancient Greece as well. So eat and drink what you want. The only annoying part is when you are still eating/drinking whatever thing youve always loved and people act like you are out of touch because its gone out. I still hear whispers of "ohmygod thats soo 1990's" when I wear flannel shirts in public. Sue me.

                            By the way, it amuses me that PBR is considered hip when its basically tasteless swill. And it also amuses me that hopped up IPA's are considered hip at the very same time. But then it also amuses me that neon colored skinny jeans are considered the ultimate fashion statement with teenage kids these days. What marketing genius actually convinced millions of 15 year olds that looking like an overweight clown is cool?

                            2 Replies
                            1. re: Insidious Rex

                              Thank God I've never seen those in Québec!

                              1. re: lagatta

                                oh oh, Lagatta, have no fear. Hang around a secondary school and watch the neon-covered legs appear.

                            2. Aramek, I know what you’re feeling, as I’ve noticed the same things. Two years ago most people didn’t know what a pomegranate was, now they are popping up everywhere.

                              I agree that over-exposure of a favorite ingredient or restaurant lessens the enjoyment of those things for some of us. They no longer seem special or unique, but mundane. Quel domage.

                              For the record, I’ve been drinking PBR for most of my adult life. People would tease me about drinking something so “cheap and nasty” and force their “high-fallutin’” brews on me (many of which I enjoyed equally well), but what do you think they’re drinking today? … You got it!

                              I think that “Trendy” is a bore, so I eat what I feel like, regardless of its pop-culture significance.

                              1. I don't think this is precisely what you're getting at, but the oh so hip herb cilantro has ruined many a fine dish. I can tolerate cilantro in small quantities, but the stuff is now damned near ubiquitous and is usually over-deployed.

                                Down with cilantro, says I! Opiate of the trendmeisters. ;)

                                1 Reply
                                1. re: Perilagu Khan

                                  This is my issue with trendy ingredients as well. It doesn't bother me so much if someone I like becomes trendy, unless it affects my ability to get it.

                                  What bothers me is when the trendy ingredient starts to show up in and ruin other dishes. When it is added to dishes, solely because it's trendy, without a thought for whether it works well or not.

                                2. One way to look at it that might bother you less is that now people who may never have been exposed to pomegranates are experiencing how delicious they are. I definitely know that I have been the beneficiary of food trends making ethnic ingredients, heirloom varieties of produce, and whole grains that were previously difficult to find more widely available.

                                  1. What about the related question? When does popularity adversely impact upon availability/sustainability? e.g. Shark Fin, Sea Bass

                                    1 Reply
                                    1. re: MGZ

                                      Indeed. When does shark jump the shark?

                                    2. I've loved sampling hot dogs for a long time. I've been to hundreds of hot dog joints and sampled dozens of brands ranging from what you get at supermarkets to specialty brands, brands I can only get via mail order and what people send me, and those that are made at butcher shops and small European style pork stores. These are the equivalent of craft beers produced at small microbreweries.

                                      Now all of a sudden it seems that hot dogs are hip or trendy. I don't mind this at all, but what bothers me is the new trend among places under 5 years old where the emphasis and focus is the crap piled on the hot dog rather than the frank itself. You are eating a frank on a bun. Any toppings should complement, rather than interefere with the flavor, texture, and temperature of the meat.

                                      If you don't start with a quality dog, it doesn't matter what you do to it as far as I'm concerned. And if you do have a quality dog, it doesn't need crap like cream cheese, kimchee, tomatoes, potato chips, peanut butter, etc.

                                      Franks made of tofu, poultry, and salmon are not hot dogs. Hot dogs should be made of a beef/pork, beef/pork/veal mix, or all beef. Bison is also acceptable. A hot dog is a simple, unpretentious food. Which is why old school places like Nathan's, Papaya King, And Gray's in New York, as well as Rutt's Hut, Galloping Hill Inn, and the Windmill will be around long after these trendy joints all go out of business.

                                      12 Replies
                                      1. re: hotdoglover

                                        I couldn't agree more... but I didn't know that hot dogs were trendy right now =)

                                        1. re: helenahimm

                                          I was just watching a Travel Channel show about hotdogs, history of, varieties, etc, and while I don't think they're trendy, they certainly are a genre unto themselves and have quite the following.
                                          Humans have an insatiable need to continually "improve" things; some stuff, including hotdogs, should be left the hell alone.

                                          1. re: bushwickgirl

                                            Agreed. Recently I read about a Thanksgiving Dog. A turkey dog with gravy, potatoes, stuffing, cranberry sauce, etc. Yuck. Less is more. All you need is a natural casing frank, prepared well and hot enough.

                                            By the way, I was on that show. I made a comment about New Jersey hot dogs.

                                            1. re: hotdoglover

                                              Oops, that's when I went for a wine refill. The NJ segment had just started. Was there something about potatoes, peppers and onions frying in quite a lot of fat, someone's Mom doing it that way for years, as a dog topping, or was it something else? I should remember, I've seen this segment a few times.
                                              What was your comment? Maybe that'll jog my memory.
                                              BTW, I'm a natural casing, boiled or grilled mustard and sauerkraut a la Nathan's bushwick-girl.

                                              1. re: bushwickgirl

                                                I was at the very beginning making a comment about New Jersey Hot Dogs. Also in the segment about Jimmy Buff's Italian Hot Dogs, which is more like a sandwich and is very popular in N.J.

                                                See here:

                                                http://www.youtube.com/watch?v=9gQHPM...

                                                1. re: hotdoglover

                                                  I'm guessing that's you saying "I'd rather have this than a steak from Peter Luger's." Spoken like a true Chowhound.

                                                  1. re: Steve

                                                    Indeed. We're both sides: Pretentious as all get out food snobs, and "What is that, don't care, gimmie a WHOLE LOT OF IT!" The culinary universe opens all doors to us.

                                                    Which is why I don't mind the "Martini Bars" as was mentioned above. Yeah, I like a fruitini on occasion, but, with all of those kinds of fads, it isn't like the original isn't available. I just worry about the base ingredient itself, the lowest level, being changed.

                                                    What would the world come to if all Gin only tasted like apple?

                                                    1. re: Aramek

                                                      Must the price of popularity be perversion???

                                                    2. re: Steve

                                                      Yes, that's me. Thanks.

                                                    3. re: hotdoglover

                                                      All right, and you're comment is spot-on.

                                            2. re: hotdoglover

                                              What do you consider "complementary" toppings? Im a big fan of Chicago style dogs. And love sport peppers. i find there are "chicago style hot dog purists" that exist as a subset of "hot dog purists" many of whom feel that anything hot detracts from the taste of the dog. Seems silly.

                                              1. re: Insidious Rex

                                                Mustard. Sauerkraut on a spicy beef dog. Chili on a mild pork based frank. Although the Chicago style dog is not my favorite, I have had quite a few from a guy who opened up a place near me. He was from Chicago and had a letter from the President of Vienna Beef certifying his place as authentic. There is too much going on in a Chicago dog for my tastes. The spicy sports peppers overwhelm everything else. I would like a minimalist version such as that served by Gene & Jude's. Mustard and relish only. Hold the onions. I will say that the Vienna frank, being milder than an East Coast dog like Nathan's or Sabrett blends in better with the toppings.

                                                Nathan's, Sabrett, Best (New Jersey, not the Best Kosher from Sara Lee, now discontinued), Hebrew National , and Boars Head all are more boldly seasoned and would throw everything in A Chicago dog out of balance. These dogs just need some mustard. Maybe a little kraut.

                                            3. i kept having to check the dates on this thread since it seems like it could be 5 or 10 years old.

                                              pbr was being stealth marketed to bike messengers and the whole grunge culture at the end of the 90's, early 00's. pomegranate martinis and the "power of pom" have been seeping into mass consciousness for close to 10 years. cilantro has been around forever: i was putting it in guacamole in college (early 80s) and it was even on the foodnetwork back in the day, with the "2 hot tamales" show. (1st aired in '95.) tuna tartare? so entrenched on menus, i'm surprised it's not on an applebee's table-tent yet. (maybe it is, lol, i don't know where an applebee's is...)

                                              i suppose this is a good demonstration of how and where things spread. what' long ago jumped the shark in some places is new and terrifying in others.

                                              when something becomes ubiquitous, it's no longer a trend, and ceases to become hip.

                                              i can roll my eyes at kobe beef hot dogs or kiwi foams all day. nobody can make me consume or pay for them. eventually they will be replaced by something else. i'm just happy that i'm confident to not be a trendoid and not worry what other people think about what is on plate or in my shopping cart.

                                              9 Replies
                                              1. re: hotoynoodle

                                                So you're saying that we need not worry? Our secret vices will go back to being lame soon enough?

                                                1. re: Aramek

                                                  yeah. lol. then you'll be seen cradling your pbr and it will be so out, it will be cool again.

                                                  1. re: hotoynoodle

                                                    I was having this thread conversation with my roomies the other night, and, again, they teased me not because I was worried about what people may think, they tease because I actually like PBR. I like a lot of other beers too, Stella, Red Stripe, Killians, etc, but, PBR will always have a special place in my heart.

                                                    Unironically, drinking it, to me "it's like there's a party in my mouth, and everyone's throwing up" but I mean that in the best way possible. I like things full of character, whether bad or good. <3

                                                    1. re: Aramek

                                                      Do you actually enjoy the taste of PBR or is it a nostaligia thing? I'm not judging; I like Bud Light Lime. I'm just curious.

                                                      1. re: mollyomormon

                                                        I really, really do. And it isn't nostalgia, (I'm an '83 model), but, there was just something about it that clicked with me. I like Fat Tire too, which, I noted was like a more "Amber" version of PBR. It just has a lot of flavour in it, and has never tasted like "fizzy water" like some of the lighter pilsners.

                                                        I also like that new BL Lime. Refreshingly tastier than BL, in any case. Not that I'm hating on Bud, as many here do, I just find so many others to have more "Character."

                                                        1. re: Aramek

                                                          >I like Fat Tire too, which, I noted was like a more "Amber" version of PBR.

                                                          Oh Aramek that was worth a milk through the nose snort. Thats classic. You should post that in the beer area here where theres already a debate about Fat Tire and that comment would be quite welcome. Of course I dont think New Belgium would find that very comforting. :D

                                                          1. re: Insidious Rex

                                                            I reckon I errd! Hahaha.

                                                            But, I remember liking Fat Tire for the same reasons I like PBR, it is just a nice, robust taste. You seem to be a beer guy, is that wrong? Am I not supposed to like both? Again, they don't taste alike, but, I like them for the same reasons.

                                                            1. re: Aramek

                                                              here, dude

                                                              http://chowhound.chow.com/topics/4792...

                                                              1. re: Aramek

                                                                Thanks MGZ. And also http://chowhound.chow.com/topics/625288.

                                                                As for your tastes, I would really be hard pressed to put the words PABST BLUE RIBBON and ROBUST in the same sentence BUT I think you should eat and drink whatever you like. If someone hands me a PBR I drink it (Although I generally dont buy the stuff myself since, as you noted originally, its "hip" now so they try to overcharge you for it and its not worth more than a buck or two really...). I have no problem with cheap swill and as cheap swill goes PBR is one of the better ones (whatever that means). Im partial to Miller High Life myself and my beer head friends consider that an affliction of mine but who cares. But by no means do I ever think that MHL (or PBR) is anything but swill. Its just sometimes theres a time and place for swill. Sometimes theres a time and place for a nice big chewy imperial stout or something but not every day. Why be exclusive right? That being said you couldnt get me to choke down a bud lite and its the most popular beer in the world. So much for hip!

                                                                Now I would never call Fat Tire swill because its a good standard well done amber. But thats about it. Theres nothing too exciting there and thats ok. Sometimes you want that too. My issue with it is that it tends to get rave reviews even from a lot of beer heads and I just dont get why. Its nothing special. Its good but not worth raving about. And thats what the debate was about in that beer thread. But more power to you Aramek. Drink what tastes good man. Ill have one with you.

                                                2. If more people enjoy what I enjoy (which others most certainly have enjoyed before me), why should that bother me? I enjoyed my first pomegranate 25+ years ago, several millennia later, as another has noted, than some other pomegranate lovers! Thanks to the pom's trendiness, I now have easy access to its delicious, nutritious juice.

                                                  Another "fad" I'm glad took off is arugula. I love it. I also love balsamic vinegar, pancetta, prosciutto, Kurobuta-Berkshire pork, grass-fed beef, etc., etc.,--all sorts of things that wouldn't be readily available were it not for their "trendiness" (or maybe just the slow raising of food consciousness?) If it still tastes good, I'm not turned off because others like it too.

                                                  Unless consumption threatens sustainability--in which case, in my view, we all have a responsibility to lay off.

                                                  1. How do you know when "hip" has ruined your food?

                                                    When it becomes a "waist".

                                                    1. Ok so I have two basic questions here. The first was spawned by "RetiredChef's" comment that "Part of being me is not following trends or at least being on the forefront of trends." My question--isn't charting your course to in some way respond to the trend (whether you're doing the opposite of the trend, or paralleling it, or avoiding it in some other fashion) just as much following the trend? You're still allowing the trend to impact your choices and actions, its simply in reverse.

                                                      My second was inspired by "mrbigshotno.1's" comment, "I see people paying $2+ for a pomegranate and I'm amazed, I love 'em but not that much..." My question: what is meant by "not that much"? How does one decide this? I have the same experience with my late-fifties father, and it never ceases to fascinate me. One of his few true remaining joys in life is Coca-Cola. He has very specific ideas about his ideal of this drink. Fountain coke, rightly mixed, is best. After that glass bottles are good, then plastic, then canned. Cane sugar is better than HFCS, when you can find it, which is almost never.

                                                      All of this I agree with--I find his prejudices regarding how he'll take his coke for the most part compelling. What fascinates me is, when it comes to actually PURCHASING coke, he balks at the price. He'll pay 60 cents, sometimes 80, for a plastic bottle. Over a dollar? Never. No matter how badly he might want it at that moment, its "not worth it."

                                                      My question is, why? What makes something "worth it" at 60 cents per bottle (or $1 for a pomegranate, assuming that's a price mrbigshotno.1 would consider acceptable) but "not worth it" at $1 per bottle, which in the aggregate isn't all that much more? How are people making these types of decisions??

                                                      7 Replies
                                                      1. re: mdzehnder

                                                        You raise the much more complicated question of how do we, as individuals, assign value. That, inevitably, leads to debate concerning how the subjective ascription of value can result in an objective establishment of value. There are myriad issues subsumed in each concept, whether we are discussing the value of food, drink, gold, whatever. I'd bet every 'hound has an anecdote where they think "Man, I'd give a million dollars for . . . ."

                                                        1. re: MGZ

                                                          perceived value with eating and drinking and would be a fascinating study. plenty of info about what and why people are willing to spend on more traditional consumer goods like cars and flat-screens, but the inherent ephemeral nature of something going in your mouth and down your gullet, like a hot dog or a plate of scrambled eggs and white truffle, is terrifically individual.

                                                          1. re: hotoynoodle

                                                            Especially in light of the ultimate, shall we say, destination for whatever we eat . . .

                                                        2. re: mdzehnder

                                                          100% correct on your comment about me.

                                                          How do we value things, it's complex and very subjective. I don't care a hoot about cars as long as they work. My wife, bless her little young at hear soul loves em. I have no problems buying her toys (Harley, Corvette, Ford 250 4X4 diesel) while I tool around town in my Hyundai Elantra with manual transmission because I couldn't stomach paying a lot of money for MY car.

                                                          I have a very hard time eating breakfast out because I know how little the food cost is and how much proift they are making - no value, most pasta dishes are the same way, yet I love pasta.

                                                          My mother had price points for items she would buy X cents for gapes and not a penny more. If they went over her price point she refused to buy them.

                                                          I have no answer for you, except that we are all different.

                                                          1. re: mdzehnder

                                                            One can simply just not follow the relevant media outlets that describe these trends. If one is completely unaware of trends, there's no way to respond to it, whether it's following, avoiding or paralleling it.

                                                            1. re: limster

                                                              that's not exactly true. if suddenly hake, or pomgranite, or stewed grubs provencale, or anything starts to appear on menu after menu you encounter, you may be aware of the trend with no media prompting whatsoever

                                                              1. re: thew

                                                                By the time one encounters enough to realise its a trend, one would have had sufficient experience to that was not biased by the trend to decide if one liked it or not.

                                                          2. I know that hip has ruined my food when I can't afford it any more.

                                                            1. i won't eat something, nor will i not eat something because it is hip, or not hip.

                                                              sometimes something becomes in that i didnlt know before, and i'm happy it's available everywhere

                                                              1. hmm I thought Chowhound was hip.
                                                                Showing up on this site is one sign I've always used. :)
                                                                I need some new parameters, I suppose.

                                                                1 Reply
                                                                1. re: bbqboy

                                                                  Chowhound is snooty as all hell, not necessarily "hip".

                                                                  Though, to be hip, you also have to be snooty.

                                                                2. How do you know? When the price trebles and the availabillity / quality goes down! Any mention in mainstream media as a food trend. I used to love cigars/ vodka/sea bass etc. All now ruined by the taint of hipness. FYI , a martini is a gin or vodka cocktail with a whiff of vermouth. Not a chocolate/pomegranite etc. abortion in a martini glass!

                                                                  9 Replies
                                                                  1. re: mattyboy

                                                                    "FYI , a martini is a gin or vodka cocktail with a whiff of vermouth."

                                                                    If you want to get all purist on us then you should point out that a Martini is only gin never vodka and the whiff of vermouth is a modern invention. The original Martini had a ratio of 3:1 or 5:1 gin to vermouth. The vodka and vermouth cocktail was orginally called a Kangaroo.

                                                                    http://dcdrinks.blogspot.com/2006/09/...

                                                                    1. re: mattyboy

                                                                      wow. mention in the media changes the taste of sea bass and cigars? that is amazing!!! what do you think is the physics behind that?

                                                                      1. re: thew

                                                                        It doesn't ruin the taste, but it may indeed affect how you feel about it. That is what it was about. Since you Chowsians tend, not always, but tend to be snooty, this thread is really directed at you. And, as it seems, Mattyboy is exactly the kind of guy this was targeted at. When popularity ruins your food, because it isn't "Indie" anymore.

                                                                        1. re: Aramek

                                                                          So you're not "Chowsian"?
                                                                          You just "directed" the thread to "snooty" "Chowsians" who let popularity ruin their sense of entitlement or I-was-here-first-ness ruin their taste for certain foods? And you exclude yourself from that group? So this was a trap? To catch the really snooty Hounds in the act of snootiness?
                                                                          I'm just try to understand: How are you different? You ate pomegranates and drank PBR before they were "trendy"? But you haven't stopped, now that they are? Please explain.

                                                                          1. re: nomadchowwoman

                                                                            PBR was swill before it was popular. It was swill while it was popular. It is still sill now.

                                                                            1. re: thew

                                                                              I must be decidedly un-hip because I did not know it has ever been popular--or would that make me hip? I remember people used to buy it because it was cheap.

                                                                          2. re: Aramek

                                                                            I just don't understand why it affects the way you feel about it. Because you're concerned that people are secretly judging you because you're buying pomegranate juice? Do you judge people when you see them enjoying "hip" foods?

                                                                            1. re: mollyomormon

                                                                              No, but, it feels as if we are supposed to feel bad. I don't, I really don't, but, reading articles that go "The uber trendy Pom *smugface*" makes us feel that they know better than us, about what we like to eat/drink.

                                                                              Like, I'll admit that PBR is swill, (delicious, delicious swill) but everything written about it gives you that "You only like it because OTHER people do" vibe. And it makes me kinda sad.

                                                                              1. re: Aramek

                                                                                I can sort of see what you're saying with PBR just because it has such a strong association with hipster culture. But you lost me with the pomegranates. I don't think most people are even aware enough of food trends that they would look at you smugly for buying a pomegranate or some POM. In fact, I read avidly about food and your post was the first place I've ever heard that pomegranates are supposedly 'cool.'

                                                                      2. Ha. In my lifetime I went through a phase when I considered any fancy cooking "hip." I was devoted to it, big time. Early 1980's, I think. Every meal had to be an experience; I even printed menus for guests.

                                                                        Eventually, I just settled on a basic gamut of dishes I like; many involve interesting ingredients from the Italian or Mexican or Indian markets, but they're all pretty simple. They're no longer exotic for the sake of being exotic.

                                                                        Of course, now I have to explain away the fancy Bluestar cooktop I just had installed....

                                                                        1. I want to apologize for this before I say it,but I think it's funny when I have to bring a walker
                                                                          come on that's funny
                                                                          Sorry a little toasted :)=
                                                                          As the Joker would say
                                                                          WHY SO SERIOUS :)~

                                                                          2 Replies
                                                                          1. re: pikiliz

                                                                            PUI

                                                                            1. re: pikiliz

                                                                              Or as my 80 year old Mom would say, GET OVER YOURSELF!