How do you know when "hip" has ruined your food?
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?
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."
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.
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?! >.<)
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.
Conversly, I feel hip that I was eating pomegranates and drinking PBR back in the day when no one knew what either was.
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.
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.
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.
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).