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What Food Trend are You So Sick Of?

Zest, zest, zest, zest, zest. I'm so tired of that. And red pepper flake. Have you noticed but these days cooks are putting them in everything?

So what food trend are you burned out on?

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  1. Hi Natewrites,


    And sauces smeared on the plate.


    21 Replies
    1. re: I used to know how to cook...

      I'm so with you on cupcakes. I've never had a cupcake that wasn't a complete waste of calories. In fact, while typing the world 'cupcake' I can feel my mouth drying out. Blech.

      1. re: TuteTibiImperes

        Agreed. Never liked cupcakes, I still dont understand how they became so popular.

        1. re: dinnerwithfox

          It's for people who like a higher icing to cake ratio. I admit I kind of like that.

          1. re: im_nomad

            yup yup! It's all about the frosting (and the filling, depending on the cupcake.) This is a trend I love and I jumped right on whole-heartedly. I've never had a dry cupcake. They're usually moist and sweet and delicious!

          2. re: dinnerwithfox

            Kara's Fleur de Sel cupcakes won me over: a moist chocolate cake filled with gooey caramel, topped with chocolate ganache and a sprinkle of delicious sea salt. Sigh. But they're a tiny light in a very dark tunnel of dry and flavorless...

          3. re: TuteTibiImperes

            Indeed. Cupcakes are now invading the UK like a deeply unpleasant plague - all but wiping out our native fairy cakes. It's a food repeat of the grey squirrel invasion which pretty much destroyed our native reds. Please take them back.

              1. re: Harters

                We'll take back our dry, over-sugared, over-frosted cupcakes back if you'll take back your scones! I have no idea if what is being produced in most bakeries is an actual scone, but whatever it is, it's bland, dry, and greasy, all at the same time.

                1. re: Isolda

                  OK, that's a deal, Isolda

                  I suspect that what has happened on your side of the pond is that, unknown to me, my mother in law has been succesfully marketing her scone recipe to your bakeries.

                  The king (or queen) of the British scone is the Yorkshire "Fat Rascal" (although it's not a classic scone)- here's a recipe: http://www.waitrose.com/recipe/Fat_Ra...

                  1. re: Harters

                    Fruit, zest, nutmeg and not too much sugar? That sounds like heaven! I may have to make those!

                  1. re: EWSflash

                    Small sponge, like an American cupcake but less sweet (almost goes without saying) and less decorated. Often not decorated at all - or just the top sliced off, a smear of lemon curd or jam added and the top replaced. Google will get you loads of hits

                2. re: TuteTibiImperes

                  Ah, but you've never had my "kick-ass" cupakes (that name comes from a total stranger who bought one at a bake sale). Dark chocolate and orange cupcakes with chocolate-orange ganache (not a stupid giant glob of buttercream). It takes a whole 6-oz box of dark chocolate to make one dozen. There are good cupcakes, they can just be hard to find sometimes...

                  1. re: TuteTibiImperes

                    Do you not like cake? Cupcakes are just small cakes. If you like cake but not cupcakes, you haven't had good cupcakes.

                    1. re: sandylc

                      the 'trendiness" has ruined the good old fashioned cupcakes
                      cupcakes have become overly-sweet "creations" with a frosting to cake ratio of about 1:1
                      a good cupcake is now A) hard to find and B) costs too much

                      1. re: cgarner

                        Good points. I think that most foods have gone down that sort of route. Really good restaurant food or bakery food is hard to find these days.

                      2. re: sandylc

                        In general I'm not a fan of cake. I will make an occasional exception for punchbowl cake, German chocolate, or a very moist and dense dark chocolate cherry cake with plenty of cherries baked in.

                        1. re: Samuelinthekitchen

                          I prefer it ladled on mine because a smear just isn't enough. I had a lovely shrimp and grit concoction where a very nice helping of Demi glacé was ladles into the bowl on the side and quite enjoyed it. I really just wanted to drink, it because it was that good. The roasted pork belly didn't hurt that dish a bit either.

                      1. So tired of the gourmet burger wars - please make it stop!

                                1. re: irishnyc

                                  Hate hate hate foam. Give some sauce on a plate any day. Better yet, give me a LOT of sauce smeared on a plate with a French sauce spoon.

                                  1. re: JudiAU

                                    Yuh-huh! Assuming a good sauce: Lotta sauce - great. Miniscule, transluscent smear of sauce - torture.

                                      1. re: wekick

                                        Yeah! I know they say that we eat with our eyes and perhaps my eyes are bigger than my belly, but I want more sauce too! If I order eggs benedict then I have clearly made a decision to do a little artery-clogging - give me my Hollandaise!

                                    1. re: irishnyc

                                      I'm not trying to single out anyone who's responded to this thread, but, honestly, how many people complaining about the foam "trend" at restaurants have actually eaten foam in the last five years? It seems like a favorite Internet punching bag despite only appearing at a small number of restaurants.

                                      1. re: lavaca

                                        I refuse to eat foam. Period.

                                        It's still appearing in Paris on a regular basis.

                                        1. re: sunshine842

                                          Foam seems to have migrated from the kitchen to the craft cocktail circuit. I'm seeing lots more cocktails served with foam as a topping.

                                          1. re: monkeyrotica

                                            That's not really the same thing, though. Cocktails made frothy by the addition of whipped egg whites were common in ye olden days (before we all developed a fear of salmonella). They're popular again as a result of the renewed interest in cocktails your grandparents drank, not because bartenders have a particular love for molecular gastronomy.

                                            1. re: lavaca

                                              I'm not just talking about egg foam, like in a ramos gin fizz. A local restaurant is known for its pickle martini made with gherkin foam; another uses a lot of lime/lemon foam in their cocktails. I had one "re-imagining" of the Manhattan that used cherry foam. It tasted like rancid cough syrup. I think people have gotten used to foam in high-end meals and are coming to expect them in their high-end cocktails.

                                              1. re: monkeyrotica

                                                I would be very upset if someone replaced the cherries (plural!) in my Manhattan with cherry foam! Yikes!

                                              2. re: lavaca

                                                yea the old school cocktail seems to have made a comeback: vodka gimlets, manhattans, whiskey sours, real martinis (as opposed to appletinis, etc) i dont necessarily dislike it, its just interesting. like, everything old is new again.

                                                  1. re: cookmyassoff

                                                    And now rum and old school Tiki drinks are coming back. And I mean the real ones from Trader Vics and Don the Beachcomber, not the sugary fruit bombs that replaced them.

                                                    1. re: cosmogrrl

                                                      i'll take a good mai tai any day!

                                                    2. re: cookmyassoff

                                                      I loathe sweet drinks with the exception of a Cape Cod, but that shouldn't be very sweet. I love the old cocktails coming back. But, I also happen to love Wiskey in all of its forms. Love traditional martinis as well. I'm usually the only girl in my group ordering such things.

                                                      1. re: sisterfunkhaus

                                                        Scotch and soda tall for me, thanks. That is a trend I can support in perpetuity.

                                                1. re: sunshine842

                                                  even if it's delicious and enhances a dish?

                                                  1. re: thew

                                                    what exactly is there about "I refuse to eat foam. Period." that isn't clear?

                                                    1. re: sunshine842

                                                      the why you would cut yourself off from potential pleasure based on something as broad brush stroked as a technique.

                                                      do you really mean all foams, like mousse and whipped cream as well?

                                                      I understand your words, just not the reasoning behind them. im curious.

                                                      1. re: thew

                                                        No, I mean those nasty looking messes that look like half-beaten egg whites (or something an annoyed snail would leave behind...and yes, I eat escargots...but not their slimy foam)

                                                        1. re: sunshine842

                                                          so , ten it isn't never eat a foam, it's wouldn't eat some foams. i think it would behoove you to try good ones - you might like them as much as chocolate mousse foam

                                                          1. re: thew

                                                            Given that mousse and whipped cream would be considered foams only as a technicality and are unrelated to the 'spit on a plate' foam trend, I think it's "never eat anything that looks like spit on a plate."

                                                            Food trend I'm sick of: being nagged into trying things by people who can't get their head around the notion that certain foods are just unappealing to other people.

                                                            1. re: mokie

                                                              a technicality? or the definition of the word foam?

                                                              eat what you want. don;t eat what you don't. i, for one, am just trying to understand writing off an entire category of food preparation. i'm not nagging anyone to do anything, i'm trying to wrap my head around around why they won't

                                                              1. re: thew

                                                                A technicality. Compare and contrast: Canadians, Brazilians and Costa Ricans are American, technically--it's all the same continent--but contextually "American" (in English, at least) is understood to refer specifically to residents of the USA.

                                                                Whipped cream may technically be foam, but it is not part of that molecular gastronomy trend referred to as 'foam', and to pretend that rejection of the latter must by rule of semantic pedantry include the former is ridiculous.

                                                                But if we're going with semantic pedantry, then this is indeed nagging: "Even if it's delicious?" and "So you'd cut off a whole category?" and "So, not really never?" and "It would behoove you to try..."

                                                                The why of rejecting foam (defined specifically in this context as "that molecular gastronomical trend") has indeed been addressed: 'half-beaten egg whites' and 'snail slime' just doesn't seem appetizing to some people. Technique for technique's sake fails when the end result turns the stomach--no one should have to ignore the urge to gag just because a silly fad has been placed before them.

                                                                More importantly, the implied "I don't like it" should have been answer enough from the start.

                                                                1. re: mokie

                                                                  I for one hear you. I feel the same way about risotto.

                                                                  1. re: mokie

                                                                    last time i looked brazil was in south america, a different continent than canada being in north america; but yes, all american....

                                                          2. re: thew

                                                            Because I think it's stupid? I like food. Not stuff that looks played with.

                                                            1. re: thew

                                                              I concur. I will try pretty much anything. If I could afford foamed food, I'd eat it and delight in it.

                                                        2. re: sunshine842

                                                          Why the hate? I've never made foam and rarely see out but the times I've had it, it was a burst of flavor in air, in your mouth. I can understand it can be over done but as a technique it is pretty cool if done right

                                                          1. re: scubadoo97

                                                            It just seems to me to be about how smart the chef is and how pretty it is. It seems somehow unfoodlike to me.

                                                            1. re: jmckee

                                                              But it's made from food and should be more about injecting flavor into the dish. I understand you impression and the general dislike.

                                                              1. re: scubadoo97

                                                                because I. cannot. frigging. stand. them.

                                                                If I can get past the off-putting appearance, I find the texture to be genuinely nauseating.

                                                                It's great you like them...eat foam with a spoon if you like.

                                                                But if you're allowed to like them, I'm allowed to not want to be near them.

                                                                  1. re: sunshine842

                                                                    Funny thing I've noticed: a few eateries that used to serve foam on their tasting menus have stopped serving it. They now serve "air," which looks and tastes suspiciously like foam, but that just can't be right. It's not like people are tired of foam and they have to rename it something else, is it? Personally, I can't wait until they stop serving foam and air and start serving "wind." As in "the wind beneath MY PANTS."

                                                              2. re: scubadoo97

                                                                I thought sticking Fizzie's in my mouth was pretty cool when I was a kid, but it's not what I'm looking for in a meal.

                                                            2. re: lavaca

                                                              it's still having a heyday in San Francisco. and i like it.

                                                              1. re: lavaca

                                                                Because the fact it was even copied to begin with indicates it is the height (depth) of celebrity chef douchebaggery.

                                                                1. re: lavaca

                                                                  Au contraire; I was shocked, disgusted and dismayed to see foam on my plate only days ago in sf. And yes, foam is my #1 pet peeve behind people who actually expect restaurants to acknowledge their birthdays.

                                                                2. re: irishnyc

                                                                  I'm sorry to be gross but it meninds me of flavored spit. It has it's place, but way overplayed.

                                                                3. Fruit (like strawberries and blueberries) in savory salads.

                                                                  92 Replies
                                                                  1. re: LulusMom

                                                                    I so agree. Although as a rule I don't care to mix sweet with savory in any dish.