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What Food Trend are You So Sick Of?

natewrites Mar 2, 2011 04:29 PM

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?

  1. I used to know how to cook... Mar 2, 2011 04:59 PM

    Hi Natewrites,


    And sauces smeared on the plate.


    21 Replies
    1. re: I used to know how to cook...
      TuteTibiImperes Mar 2, 2011 07:21 PM

      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
        dinnerwithfox Mar 3, 2011 12:47 AM

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

        1. re: dinnerwithfox
          im_nomad Mar 3, 2011 12:13 PM

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

          1. re: im_nomad
            MichelleRenee Mar 4, 2011 01:35 PM

            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
            Suzettem Mar 6, 2011 03:30 PM

            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
            Harters Mar 3, 2011 02:29 AM

            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
              sancan Mar 3, 2011 03:02 AM

              Long live the fairy cake!

              1. re: Harters
                Isolda Mar 4, 2011 09:21 AM

                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
                  Harters Mar 4, 2011 10:06 AM

                  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
                    Isolda Mar 7, 2011 11:39 AM

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

                2. re: Harters
                  EWSflash Mar 6, 2011 07:26 AM

                  What's a fairy cake?

                  1. re: EWSflash
                    Harters Mar 7, 2011 10:02 AM

                    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

                    1. re: Harters
                      EWSflash Dec 15, 2011 06:31 PM

                      Sounds good- thanks!

                3. re: TuteTibiImperes
                  LePetitChefCanadien Nov 21, 2011 05:04 PM

                  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
                    sandylc Nov 26, 2011 07:59 PM

                    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
                      cgarner Nov 28, 2011 10:10 AM

                      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
                        sandylc Nov 28, 2011 03:44 PM

                        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
                        TuteTibiImperes Jan 15, 2012 07:53 PM

                        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.

                    2. re: I used to know how to cook...
                      Samuelinthekitchen Mar 3, 2011 05:41 AM

                      i am still fond of sauce smeared on the plate.

                      1. re: Samuelinthekitchen
                        EWSflash Mar 3, 2011 05:02 PM

                        Me too

                        1. re: Samuelinthekitchen
                          sisterfunkhaus Dec 22, 2013 01:27 PM

                          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.

                      2. a
                        atlantanative Mar 2, 2011 05:05 PM

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

                        1. i
                          irishnyc Mar 2, 2011 05:05 PM



                          44 Replies
                          1. re: irishnyc
                            jarona Mar 3, 2011 06:21 AM



                            1. re: irishnyc
                              sunshine842 Mar 3, 2011 12:21 PM



                              1. re: irishnyc
                                Encinitan Mar 4, 2011 08:08 AM



                                1. re: irishnyc
                                  JudiAU Mar 4, 2011 12:12 PM

                                  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
                                    sancan Mar 5, 2011 06:59 AM

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

                                    1. re: sancan
                                      wekick Mar 6, 2011 05:49 AM

                                      Hate the dots of sauce.

                                      1. re: wekick
                                        EM23 Mar 6, 2011 11:37 AM

                                        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!

                                    2. re: JudiAU
                                      sec7470 Dec 12, 2011 03:01 PM



                                    3. re: irishnyc
                                      lavaca Mar 7, 2011 08:43 PM

                                      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
                                        sunshine842 Mar 8, 2011 02:15 AM

                                        I refuse to eat foam. Period.

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

                                        1. re: sunshine842
                                          monkeyrotica Mar 8, 2011 02:59 AM

                                          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
                                            lavaca Mar 8, 2011 02:42 PM

                                            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
                                              monkeyrotica Mar 9, 2011 02:03 AM

                                              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
                                                sunflwrsdh Dec 15, 2011 06:43 PM

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

                                              2. re: lavaca
                                                cookmyassoff Apr 8, 2012 05:41 AM

                                                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
                                                  TroyTempest May 10, 2012 12:30 PM

                                                  and now more expensive. :-(

                                                  1. re: cookmyassoff
                                                    cosmogrrl Oct 27, 2012 01:40 AM

                                                    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
                                                      alkapal Oct 31, 2012 05:43 AM

                                                      i'll take a good mai tai any day!

                                                    2. re: cookmyassoff
                                                      sisterfunkhaus Dec 22, 2013 01:30 PM

                                                      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
                                                        flavrmeistr Dec 23, 2013 08:27 AM

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

                                                2. re: sunshine842
                                                  thew Mar 8, 2011 03:16 AM

                                                  even if it's delicious and enhances a dish?

                                                  1. re: thew
                                                    sunshine842 Mar 8, 2011 07:17 AM

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

                                                    1. re: sunshine842
                                                      thew Mar 8, 2011 09:15 AM

                                                      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
                                                        sunshine842 Mar 8, 2011 09:25 AM

                                                        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
                                                          thew Mar 8, 2011 02:10 PM

                                                          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
                                                            mokie Mar 8, 2011 02:39 PM

                                                            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
                                                              thew Mar 8, 2011 08:19 PM

                                                              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
                                                                mokie Mar 9, 2011 04:38 AM

                                                                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
                                                                  EWSflash Apr 9, 2011 05:26 PM

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

                                                                  1. re: mokie
                                                                    betsydiver Apr 24, 2012 06:00 AM

                                                                    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
                                                            jmckee Sep 8, 2011 11:03 AM

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

                                                            1. re: thew
                                                              sisterfunkhaus Dec 22, 2013 01:31 PM

                                                              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
                                                          scubadoo97 Oct 21, 2011 04:38 PM

                                                          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
                                                            jmckee Oct 24, 2011 08:47 AM

                                                            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
                                                              scubadoo97 Oct 24, 2011 12:35 PM

                                                              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
                                                                sunshine842 Oct 26, 2011 02:17 AM

                                                                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
                                                                  scubadoo97 Dec 15, 2011 03:10 PM

                                                                  Wow, there is some genuine hate there.

                                                                  1. re: scubadoo97
                                                                    sunshine842 Dec 15, 2011 03:36 PM

                                                                    at least *somebody* gets it.

                                                                  2. re: sunshine842
                                                                    monkeyrotica Dec 20, 2011 10:54 AM

                                                                    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
                                                                flavrmeistr Jul 28, 2013 03:51 PM

                                                                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
                                                              mariacarmen Apr 8, 2012 12:21 AM

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

                                                              1. re: lavaca
                                                                volvo99 Jul 21, 2012 12:48 PM

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

                                                                1. re: lavaca
                                                                  demitasse04 Mar 8, 2013 10:24 AM

                                                                  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
                                                                  mford7402 May 1, 2012 09:36 AM

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

                                                                3. LulusMom Mar 2, 2011 05:10 PM

                                                                  Fruit (like strawberries and blueberries) in savory salads.

                                                                  92 Replies
                                                                  1. re: LulusMom
                                                                    nvcook Mar 3, 2011 01:51 PM

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

                                                                    1. re: nvcook
                                                                      LulusMom Mar 3, 2011 06:03 PM

                                                                      Took me ages, and my interest in Moroccan food helped, to "get" having any kind of fruit at all in my savory. And still, most of the time, I'd prefer not to have it. Strongly prefer. Pineapple on pizza is long since past being trendy, but the very thought disgusts me.

                                                                      1. re: LulusMom
                                                                        dankshwhat Mar 3, 2011 06:04 PM

                                                                        aw..so sad. probably one of my favorite kinds of pizza. =[

                                                                        1. re: dankshwhat
                                                                          EWSflash Mar 6, 2011 07:33 AM

                                                                          Same here- I tried it on a dare and loved it. i like it with pepperoni and sometimes jalapenos.

                                                                        2. re: LulusMom
                                                                          Magnapro Mar 5, 2011 09:56 PM

                                                                          Pineapple on pizza is just plain wrong unless you are making some kind of fruit dessert pizza.
                                                                          Just my opinion I know some people young and old like it but I think it's a sin.

                                                                          1. re: Magnapro
                                                                            Passadumkeg Mar 6, 2011 05:35 AM

                                                                            I agree. But how does one discern what is "authentic" Italian pizza? Shouldn't pizza at least sound Italian?
                                                                            Wait a minute, didn't the Phoenicians bring the pizza to the Italian peninsula?
                                                                            Ten Hail Mary's and 5 Our Father's for me!

                                                                            More sacrilege; didn't the tomato and the pineapple both originate in the tropics?
                                                                            I do really agree w/ you Mag, but just call me the Copernicus of Pizza. I think too much and the church doesn't like either of us.
                                                                            Pineapple does not belong on pizza, it belongs on ham!

                                                                            1. re: Passadumkeg
                                                                              jfood Mar 6, 2011 05:48 AM

                                                                              "Pineapple does not belong on pizza, it belongs on ham" - Amen brother

                                                                              I was speaking to a pizzeria-owner yesterday and he told me some guy ordered a pineapple, anchovey and olive pizza. His comment. "I guess he was hungry and did not want anyone to ask for a piece."

                                                                              1. re: jfood
                                                                                Passadumkeg Mar 6, 2011 05:59 AM

                                                                                Gimme the anchovies and olives, but hold the pineapple. Hmmm jf, I may just order that next time. Green chile is a common topping here in NM. Everything has green chile.
                                                                                I just got 2 NM green chile cookbooks at the library yesterday. One is the Green Chile Bible and the other a schill for Hatch products. Green chile this and green chile that. Bread pudding? Might improve Mac & Cheese, but come on!
                                                                                I am in a 12 step green chile program, but I get my fix in traditional NM cooking; chile rellanos, enchiladas, burritos, and this morning huevos rancheros.
                                                                                All foods have their limits and boundaries and one needs to know when not to cross it.
                                                                                Don't I sound like an old fart?

                                                                                1. re: Passadumkeg
                                                                                  jfood Mar 6, 2011 06:07 AM

                                                                                  It is sooooo hard being an old-fart and always correct. But it is a cross we all need to bear. :-)

                                                                                  1. re: jfood
                                                                                    invinotheresverde Mar 6, 2011 06:31 AM

                                                                                    I don't eat fish, but olive, jalapeno and pineapple is my favorite "regular pizza place" pizza. Soooo good.

                                                                                    1. re: invinotheresverde
                                                                                      Passadumkeg Mar 6, 2011 06:40 AM

                                                                                      I must anal-ize this. Olives grow in Italy; good. Jalapenos and pineapple are not Italian.
                                                                                      You weigh the same as a duck. Burn her! Burn her!

                                                                                      I learned to like shell fish pizza; in Norway; mussels, scallops and shrimp; but they all are eaten in Italy, so I'm saved!

                                                                                      ps My Yankee wife says the jal-a-peen-oh, pinapple olive (green or black olives, California or Greek?) sounds good and that I'm just an old fuddy duddy and to open up a bit. Then I told her that I'm going to make Boston Baked Beans w/ black beans instead of navy beans and honey instead of molasses. She said wait a minute, that's different.

                                                                                      TRADITION! (But whose?)

                                                                                      The Dumkeg

                                                                                      1. re: Passadumkeg
                                                                                        invinotheresverde Mar 6, 2011 07:18 AM

                                                                                        There are many tasty pies that aren't traditional. I think pizza's evolved to be more flatbread topped with myriad ingredients. While I love the classics, some of the updated, modern versions aren't too shabby, either. I mean, baked dough is basically a blank canvas.

                                                                                        1. re: invinotheresverde
                                                                                          Passadumkeg Mar 6, 2011 07:56 AM

                                                                                          I hope you are sensing my humor in all of this.

                                                                                          PUT ANY TOPPING YOU WANT ON PIZZA, JUST DON'T CALL IT PIZZA!

                                                                                          You've just coined the next trendy phrase, "Flatbread topped with myriad ingredients." Patent it quickly.

                                                                                          I used to tease my wealthy Bolivian 4th grade students that my favorite pizza was called The Ronny Ray-gun. A plain cheese pie topped w/ jelly beans. Some parents made it for me on Valentine's Day, cut in the shape of a heart. I was forced by good manners and pride to eat it. The jelly beans of course had melted. Wasn't half bad.

                                                                                          1. re: Passadumkeg
                                                                                            invinotheresverde Mar 6, 2011 08:31 AM

                                                                                            I always just assume you're messing around. ;)

                                                                                            1. re: Passadumkeg
                                                                                              Wawsanham Sep 21, 2011 10:34 AM

                                                                                              The Genie is out of the bottle. All over the world, a "flatbread" with various topings is called "pizza"---though it may not be anything like an Italian pizza. In Poland you can find pizzas with pickle, ketchup, corn, etc... also raw, cold cucumber. In Brazil, dessert pizzas; in New Mexico pizzas with jalapeños. These things are called pizza in all these places--whether or not we like it. Personally, I call Burma "Burma" and not "Myanmar", but still I have to accept that some people call it that.

                                                                                            2. re: invinotheresverde
                                                                                              jfood Mar 6, 2011 11:08 AM


                                                                                              i have no problem with any topping on a flatbread as long as it is called flatbread and not pizza. you could put some pastrami, sauerkraut, swiss and 1000 island on it and call it a reuben flatbread, but it ain't a pizza. :-)

                                                                                              1. re: jfood
                                                                                                invinotheresverde Mar 6, 2011 11:23 AM

                                                                                                That's kind of like me saying I have a problem with someone calling a sandwich a Sloppy Joe that's not made from ground beef and red sauce.

                                                                                                Also, when does it stop becoming a pizza? With onions? Sausage? Bell peppers? What if those peppers have been roasted? My uncle is lactose intolerant and gets his pizza without cheese. Still a pizza? There is no ONE term defining a pizza.

                                                                                                1. re: invinotheresverde
                                                                                                  Passadumkeg Mar 6, 2011 11:49 AM

                                                                                                  Here is the definition of Neopolitian pizza:
                                                                                                  Isn't food all about time and place?

                                                                                                  1. re: Passadumkeg
                                                                                                    invinotheresverde Mar 6, 2011 12:52 PM

                                                                                                    That's what I'm sayin', yo.

                                                                                                    1. re: invinotheresverde
                                                                                                      Passadumkeg Mar 6, 2011 01:42 PM

                                                                                                      California Pizza; a contradiction in terms?

                                                                                                  2. re: invinotheresverde
                                                                                                    jfood Mar 6, 2011 03:14 PM

                                                                                                    if anyone has a problem me calling the original sloppy joe, a sloppy joe, nothing i can do about it, life goes on.

                                                                                                    at what point does a martini or a tom collins not qualify as most define it. if i add grape juice, or add orange slices, or how about floating some whipped cream on it. At some point things cross the line and it no longer qualifies as the original definition. some people have a wider definition and others have a narrower. just sayin'

                                                                                                    1. re: jfood
                                                                                                      racer x Mar 6, 2011 03:21 PM

                                                                                                      "At what point does a martini or a tom collins not qualify as most define it"

                                                                                                      At the point that with its new recipe it resembles a differently-named drink/dish that is made according to that recipe.

                                                                                                      Eg, a "sandwich" made using a tortilla instead of bread is not a sandwich, it is a taco

                                                                                                      1. re: racer x
                                                                                                        Passadumkeg Mar 6, 2011 04:06 PM

                                                                                                        Sorry, it's also a burrito or AAAAAAaaaaaaa, a "wrap", depending on the defination.

                                                                                                        1. re: Passadumkeg
                                                                                                          racer x Mar 6, 2011 04:23 PM

                                                                                                          A "taco" that includes beans is not a taco, it is a "burrito."

                                                                                                          "Wrap" is just a goofy marketing term for a flatbread sandwich.
                                                                                                          A taco is a kind of wrap -- that is, if the tortilla is wrapped around the filling.

                                                                                                          1. re: racer x
                                                                                                            Passadumkeg Mar 6, 2011 05:17 PM

                                                                                                            Sorry Racer, but in New Mexico a burrito does not have beans unless you are a vegetarian.

                                                                                                            1. re: Passadumkeg
                                                                                                              racer x Mar 6, 2011 06:56 PM

                                                                                                              Ok, bad example reflecting my parochial midwestern origins.

                                                                                                              A "burrito" is a "taco" in which the tortilla is made of wheat flour and is folded on itself.
                                                                                                              How's that?

                                                                                                              1. re: racer x
                                                                                                                Passadumkeg Mar 7, 2011 01:00 AM

                                                                                                                Noop, different fillings.

                                                                                                        2. re: racer x
                                                                                                          jfood Mar 6, 2011 04:20 PM

                                                                                                          Sounds good...so where does a pizza convert to a flatbread? everyone has a different break-point

                                                                                                          and totally agree with your last sentence. a sandwich that has been a sliced deli sandwich since the 40's is all of a sudden re-invented to be gound beef and tomato stuff. just feel wrong in the belly and definitely on the tongue.

                                                                                                          1. re: jfood
                                                                                                            racer x Mar 6, 2011 09:08 PM

                                                                                                            Pizza is made with a yeast-leavened dough, and usually is topped rather than filled (as opposed to, say, the typical pita).

                                                                                                            Flatbreads usually are made with unleavened dough.
                                                                                                            So a flatbread "pizza" is a dish in search of a name.

                                                                                                            There are exceptions of course.

                                                                                                            (Y'all do realize I was half writing with tongueincheek back about the martini and sandwich, I hope?)

                                                                                                            As for fruit in salads, I love em. Not a trend. A classic and here to stay.
                                                                                                            But I agree that pineapple on pizza is an abomination (and that that combo is not a trend, it's been around way too long for that).

                                                                                                            1. re: racer x
                                                                                                              jfood Mar 7, 2011 04:32 AM

                                                                                                              I would disagree as to the "unleavened dough" description of a flatbread dough. I will not say "every" since it may not be true but almost every receipe I have seen for the dough for flatbread has yeast with the leavening time.

                                                                                                              1. re: jfood
                                                                                                                invinotheresverde Mar 7, 2011 04:44 AM

                                                                                                                I, along with racer, was writing tongue in cheek, but if we're being serious, pizza was originally tomato, basil and mozz. Anything else would be flatbread.

                                                                                                                1. re: invinotheresverde
                                                                                                                  jfood Mar 7, 2011 04:53 AM

                                                                                                                  and a sloppy joe was originally a deli meat sandwich.

                                                                                                                  Tie goes to the runner. :-))

                                                                                                      2. re: invinotheresverde
                                                                                                        sisterfunkhaus Dec 22, 2013 01:35 PM

                                                                                                        I do take issue with people calling anyone's slop with pasta, meat and some sort of sauce goulash.

                                                                                                      3. re: jfood
                                                                                                        Vinnie Vidimangi Jul 23, 2013 05:40 AM

                                                                                                        Add some caraway seeds.

                                                                                                    2. re: Passadumkeg
                                                                                                      sunshine842 Mar 6, 2011 11:44 AM

                                                                                                      Hey guys -- if you really wanna get picky, MOST of what you're describing as pizza isn't truly pizza.

                                                                                                      Eat whatever you like. Those who don't like it don't get a piece.

                                                                                                      (heh -- passdumkeg, we crossed the streams)

                                                                                                      1. re: sunshine842
                                                                                                        Passadumkeg Mar 6, 2011 12:04 PM

                                                                                                        Sunshine, the River Rubicon?
                                                                                                        Now ya know why Boston is called Beantown:

                                                                                                      2. re: Passadumkeg
                                                                                                        jgg13 Mar 7, 2011 07:38 AM

                                                                                                        Tomatoes are from the new world and thus not traditional for italy ... ;)

                                                                                                        1. re: jgg13
                                                                                                          alkapal Mar 7, 2011 05:29 PM

                                                                                                          see this very interesting "history" of tomatoes, which states "The earliest mention of the tomato in European literature is found in an herbal written by Matthiolus in 1544 [3]. He described tomatoes, or as they were called in Italy, pomi d'oro (golden apple), and wrote that they were "eaten in Italy with oil, salt and pepper". This provides evidence that the first tomatoes to reach the Old World were a yellow variety, and that they were introduced via the Mediterranean." http://www.landscapeimagery.com/tomat...

                                                                                                      3. re: invinotheresverde
                                                                                                        pie22 Apr 11, 2011 08:05 AM

                                                                                                        pineapple and jalapeno go so well together - it's the whole sweet and spicy/savory thing that makes me love it!

                                                                                                        1. re: pie22
                                                                                                          limster Sep 8, 2011 11:34 AM

                                                                                                          Pineapple and chilli is a great traditional combination common in SE Asia.

                                                                                                          1. re: limster
                                                                                                            alkapal Sep 8, 2011 12:15 PM

                                                                                                            the mexicans in florida put lime and powdered chilli on sweet fruits like mangoes.

                                                                                                            1. re: alkapal
                                                                                                              limster Sep 8, 2011 03:58 PM

                                                                                                              Lime on sweet fruits is also used in SE Asia. I guess the tradition is common because sweet and sour go well together, as do sweet and spicy.

                                                                                                      4. re: jfood
                                                                                                        Magnapro Mar 6, 2011 09:59 AM

                                                                                                        See Gerge Carlin "it;s bad for ya" about old fart's
                                                                                                        A great bit of fun
                                                                                                        Just watched today and had a great laugh about becoming an old fart.

                                                                                                    3. re: jfood
                                                                                                      EWSflash Mar 6, 2011 07:34 AM

                                                                                                      Pineapple and olives????

                                                                                                      1. re: jfood
                                                                                                        goodhealthgourmet Oct 22, 2011 05:31 PM

                                                                                                        "Pineapple does not belong on pizza, it belongs on ham"
                                                                                                        agreed. and standard baked ham doesn't belong on pizza either. prosciutto, or pancetta, or speck perhaps, but not plain ham.

                                                                                                        to quote Danno/Scott Caan) on Hawaii Five-O, "I don't care where we are, pizza and pineapple do not belong in the same airspace."

                                                                                                        1. re: goodhealthgourmet
                                                                                                          EWSflash Oct 22, 2011 09:50 PM

                                                                                                          Aw jeez, somebody once told me about a coworker who was going to order a pizza and aske him whgat he didn't like. He said 'anchovies, otherwise no problem' but the coworkery got a jalapeno and pineapple pizza, which really freaked this guy out. Well, I got to thinking about it, tried it, and now I really like pineapple on pizza, it's so good for some reason, especially with pepperoni. I'm just sayin', don't knock it if you haven't tried it.

                                                                                                          1. re: EWSflash
                                                                                                            goodhealthgourmet Oct 23, 2011 07:36 AM

                                                                                                            no intention of yucking your yum - totally your prerogative to enjoy it! i have tried it and it's not for me. i've never been really crazy about warm fruit anyway except in very specific applications, and in this instance i just can't handle the combo of pineapple, cheese & tomato sauce.

                                                                                                            1. re: EWSflash
                                                                                                              khh1138 Nov 22, 2011 05:48 PM

                                                                                                              I knew one of my best friends was going to be a lifetime friend when it turned out our favourite pizza was pepperoni and pineapple. No one else seems to like this combo -- and finally, I had someone to split a pizza with!

                                                                                                              1. re: khh1138
                                                                                                                EWSflash Dec 15, 2011 06:34 PM


                                                                                                            2. re: goodhealthgourmet
                                                                                                              Wawsanham Oct 24, 2011 12:55 PM

                                                                                                              Pineapple on pizza is just a matter of taste. It may not be typical Italian or New York or whatever. Who cares. Besides if speck can be on pizza (not a "typcial" Italian food, and certainly not from the region where pizza originates), then why not pineapple.

                                                                                                              1. re: Wawsanham
                                                                                                                alkapal Oct 25, 2011 04:57 AM

                                                                                                                mmm, LOVE speck!

                                                                                                                1. re: alkapal
                                                                                                                  Wawsanham Oct 25, 2011 07:48 AM

                                                                                                                  I've always just thought of it as the German for "bacon" in English or "tocino" in Spanish, etc... Though, the way in which bacon is usually prepared in the States (strips fried and served at breakfast or on sandwiches) is totally different from how it is consumed in German (or the rest of continental Europe). I also prefer it boiled or baked.

                                                                                                                  1. re: Wawsanham
                                                                                                                    alkapal Oct 26, 2011 05:52 AM

                                                                                                                    our "bacon" in the states is different than speck -- not just in how it is prepared for consumption, but the curing and spicing (and i want to say "cut" of the belly), too.

                                                                                                                    i buy speck from olli salumeria here in virginia. it is smoky, slightly spiced, sliced ultra-thin like prosciutto and melts in your mouth. i don't cook it at all, but i could if i wanted -- as if on a pizza or tart or in some scrambled eggs or an omelet. http://www.murrayscheese.com/prodinfo.asp?number=00000901636

                                                                                                                    and here is the bacon that is the top of its national class here in the u.s. http://www.nueskes.com/shop-by-department/smoked-bacon.aspx most supermarket bacon, though, is not a s thick as nueske's -- nor really as "smoky." nueske's is really a step above supermarket bacon -- bigger, stronger, more macho. LOL. here is typical u.s. bacon -- http://www.kraftbrands.com/oscarmayer...

                                                                                                                    of course, there are local butchers that cure their own bacon and those can be regional favorites -- and quite wonderful. but i've never had any that were like "speck".

                                                                                                                    what i know of speck is that it doesn't need to be cooked. bacon does.

                                                                                                                    1. re: alkapal
                                                                                                                      Wawsanham Oct 26, 2011 10:19 AM

                                                                                                                      I'm sure that speck as you say is not bacon. But, then I suppose it isn't exactly the same as "Speck" in German. There, it is sort of what corresponds to "bacon"--though the culinary uses and I suppose the cuts (not an expert in that) are different. I know for sure that it can be very thick, in chunks, or cubs, as well as sliced to varying degrees of thickness or thinness, cooked or raw.
                                                                                                                      I'm guessing that in the US, speck has come to mean something very specific and is not just German for bacon. Just like some parts of S America refer to any kind of pepper as "ají" but in the US gastronomic circles it seems to refer to a specific type of pepper. Or American English salsa (a kind of hot sauce dish) is not the same as Spanish "salsa" where it is the generic referent to any sauce (Spanish for sauce), including ketchup and bechamel (salsa blanca). Interesting how a word when traveling into another language actually is part of that language and changes its meaning.

                                                                                                                      1. re: Wawsanham
                                                                                                                        linguafood Oct 26, 2011 10:26 AM

                                                                                                                        I'd say the closest to American bacon in Germany would be Bauchspeck = pork belly. Which is sorta kinda what bacon's made of, right?

                                                                                                                        I'm not even going to touch the whole cured/smoked/uncured/whatever, as I find it confusing, to say the least.

                                                                                                                        1. re: linguafood
                                                                                                                          Wawsanham Oct 26, 2011 10:34 AM

                                                                                                                          Definitely confusing, and I'm really just approaching it from a language point of view, more than culinary, per se. The Bauchspeck would seem to make sense, I guess plain old Speck would be fatback? Maybe? (certainly not "Rückenspeck--in jest).

                                                                                                                  2. re: alkapal
                                                                                                                    paulj Oct 26, 2011 11:52 AM

                                                                                                                    Which speck are we talking about? German, or northern Italian (Tyrol)? Or some other?

                                                                                                                    1. re: paulj
                                                                                                                      Wawsanham Oct 26, 2011 12:03 PM

                                                                                                                      It wouldn't make much sense to divorce one speck from another. Especially since "German" as in refering to food (or anything really), as understood in its modern sense can only refer to things since 1871--as there was no Germany before then. There was, however, the adjective German refering to things German (not in the nation sense) to which things Tyrolean were included. Since speck has been around since before 1871, it doesn't make sense to talk about speck as German v/s Tyrolean. Then you'd have to talk about all the fine differences between the specks of different German-speaking places, and you'd be including various regions in Germany, Austria, Switzerland, Italy, and possibly France. A case where the cuisines haven't really caught up to modern border realities.

                                                                                                                      1. re: Wawsanham
                                                                                                                        paulj Oct 26, 2011 01:43 PM

                                                                                                                        Mario calls this 'speck' a smoked prosciutto'

                                                                                                                        It sounds quite different from the back bacon that others have been discussing.

                                                                                                                        1. re: paulj
                                                                                                                          Wawsanham Oct 26, 2011 01:52 PM

                                                                                                                          It's one type of "speck"--the term is broad. Just out of curiousity, I wonder if "regular" American ham is refered to as "prosciutto" in Italy/Italian, since Italian for ham is "prosciutto". Hence terms like "ham" or "speck" or "meat" are broad.

                                                                                                                          1. re: Wawsanham
                                                                                                                            RUK May 10, 2012 12:25 PM

                                                                                                                            If I want to buy Speck, I ask my German butcher for a slab of double smoked Bacon, which looks and behaves as Speck bought in Germany as I remember it. It is sliced off the hard skin and is usually cut/diced into small chunks, rendered and then added to whatever dish.

                                                                                                                          2. re: paulj
                                                                                                                            linguafood Oct 26, 2011 02:12 PM

                                                                                                                            Speck is also a generic word for fat in German. Perhaps that's what's so confusing.

                                                                                                                            1. re: linguafood
                                                                                                                              paulj Oct 26, 2011 03:01 PM

                                                                                                                              Is Schinken the generic German word for ham?

                                                                                                                              1. re: paulj
                                                                                                                                linguafood Oct 26, 2011 03:02 PM


                                                                                                                        2. re: paulj
                                                                                                                          linguafood Oct 26, 2011 12:37 PM

                                                                                                                          Yeah, really. Not much of a difference. Unless you're planning on having a conversation with the speck.

                                                                                                                          1. re: linguafood
                                                                                                                            Wawsanham Oct 26, 2011 12:59 PM

                                                                                                                            Or it wears its traditional outfit--no lederhosen if it's from north of the Danube.

                                                                                                                            1. re: Wawsanham
                                                                                                                              linguafood Oct 26, 2011 01:08 PM

                                                                                                                              that's definitely ham in those pants, tho '-)

                                                                                                                      2. re: Wawsanham
                                                                                                                        goodhealthgourmet Nov 21, 2011 05:48 PM

                                                                                                                        as i said...

                                                                                                                        that's "why not" for *me.*

                                                                                                                  3. re: Passadumkeg
                                                                                                                    Suzettem Mar 6, 2011 03:34 PM

                                                                                                                    Yes, pineapple on ham, on feta, on jalapenos, on pizza. Guilty secret! (This isn't public, is it?)

                                                                                                                    1. re: Suzettem
                                                                                                                      Passadumkeg Mar 6, 2011 04:10 PM

                                                                                                                      Hey, I used to eat Bolivian pizza w/ corn and enjoyed it.
                                                                                                                      In the CCCP in "69, there was no pizza, just "authentic" Soviet food. Grracck yuck.

                                                                                                                      1. re: Passadumkeg
                                                                                                                        sunshine842 Mar 6, 2011 09:36 PM

                                                                                                                        ah, but now you can have Sbarro pizza right there at Domodedovo airport. Fear not, comrade.

                                                                                                                    2. re: Passadumkeg
                                                                                                                      la vida dulce Mar 6, 2011 04:03 PM

                                                                                                                      I love that Pizza Penance!

                                                                                                                      1. re: Passadumkeg
                                                                                                                        MichelleRenee Mar 7, 2011 07:40 AM

                                                                                                                        What about pineapple AND ham on pizza? Delicious! But, then again, I enjoy the occasional sin.

                                                                                                                      2. re: Magnapro
                                                                                                                        sandcake Mar 6, 2011 12:04 PM

                                                                                                                        pineapple is not a food trend. it's been there for years.

                                                                                                                        1. re: sandcake
                                                                                                                          tastesgoodwhatisit Mar 6, 2011 08:12 PM

                                                                                                                          As far as a martini goes, I would take start with a definition of gin or vodka + vermouth + olive. If you change or add one ingredient, I could see calling it a something 'tini. If you change or add more than one ingredient, then you really don't have a martini anymore. So I'd call a dirty martini a martini, but if you mix vodka, creme de cacao, kahlua and triple sec, it's a totally different drink, not a chocotini.

                                                                                                                          As far as pizza goes, I think that's one of the foods that the whole world has made it's own. After having eaten takoyaki pizza (octopus, mayo, fish flakes and wasabi), kimchi beef pizza and red bean and cheese pizza the presence of pineapple is not going to upset me.

                                                                                                                          And the above mentioned pizzas were eaten at Pizza Hut!

                                                                                                                          1. re: tastesgoodwhatisit
                                                                                                                            invinotheresverde Mar 7, 2011 04:45 AM

                                                                                                                            Original martinis contained orange bitters and a twist, too (minus the olives and vodka). Jus' saying'.

                                                                                                                      3. re: LulusMom
                                                                                                                        Wawsanham Sep 21, 2011 10:30 AM

                                                                                                                        I really like fruit and savory mixed--it's very big in German/Central European food (apples in red cabbage, blood sausage with apples and fried onions, green beans and pears, etc...). Delicious!

                                                                                                                      4. re: nvcook
                                                                                                                        CanadaGirl Mar 4, 2011 10:51 AM

                                                                                                                        I can not emphasize how much I disagree!! I love fruit in a salad; the contrast of sweet fruit, crispy lettuce, maybe some salty cheese and crunchy nuts. Mmmmmmmmmmmm. I am still thinking happily of the salad I had last night: arugula, nectarine, some sort of blue cheese (really good, just can't remember what), walnuts, red onion, balsamc vinaigrette. Delish!

                                                                                                                        1. re: CanadaGirl
                                                                                                                          LulusMom Mar 4, 2011 11:59 AM

                                                                                                                          Pears and apples, that's as far as I'll go. Strawberries? no way.

                                                                                                                          1. re: LulusMom
                                                                                                                            MichelleRenee Mar 4, 2011 12:14 PM

                                                                                                                            I'm with ya. Did not like strawberries on a salad, but I don't mind oranges or cranberries on occasion.

                                                                                                                            1. re: MichelleRenee
                                                                                                                              flourgirl Mar 6, 2011 06:45 AM

                                                                                                                              I love strawberries in savory salads - and I'm not generally a big fan of sweet and savory mixed together. For example, I come from an ethnically eastern european/jewish background and there are lots of savory dishes that are sweetened with added sugar and raisens etc. I find all of those dishes pretty gross and I am very thankful that my maternal grandmother felt the same way and passed down versions of all those dishes that are savory with no sweet additions. (LIke a completely savory noodle kugel for example. I simply cannot eat sweet versions of this dish.)

                                                                                                                              But fruit in salad? I do it all the time, and I make awesome salads, if I do say so myself.

                                                                                                                          2. re: CanadaGirl
                                                                                                                            EWSflash Mar 6, 2011 07:34 AM

                                                                                                                            Now THAT sounds like heaven on a plate to me.

                                                                                                                            1. re: CanadaGirl
                                                                                                                              AsperGirl Dec 14, 2011 11:12 AM

                                                                                                                              I agree that it is good. But when my Mid-20th-Century-Culinary-Hell mother in law serves strawberries on her iceberg lettuce tossed garden salad with an assortment of Kraft bottled dressings, after the Cheez Whiz based appetizers, the fad is in a place from which it cannot recover.

                                                                                                                              1. re: AsperGirl
                                                                                                                                sandylc Dec 14, 2011 02:12 PM

                                                                                                                                Is it true that you can use Cheez Whiz to patch tires? :-}

                                                                                                                                1. re: sandylc
                                                                                                                                  AsperGirl Dec 16, 2011 01:33 AM

                                                                                                                                  Haha, maybe you could use the cheez whiz in the pressurized aerosol can (my favorite cheese presentation, by the way).

                                                                                                                                  I know you can dry clean clothes with cheez whiz: http://www.cbsnews.com/stories/2000/1...

                                                                                                                                2. re: AsperGirl
                                                                                                                                  CanadaGirl Dec 20, 2011 05:19 PM

                                                                                                                                  Ouch! That is one un-yummy sounding salad.

                                                                                                                            2. re: LulusMom
                                                                                                                              Jay F Mar 3, 2011 05:39 PM

                                                                                                                              I'm always going to like that. Especially with a little brie in the salad, too. I had no idea it was "trendy", or something people even could get sick of. Just ask them to leave it out.

                                                                                                                              1. re: LulusMom
                                                                                                                                sandylc Nov 26, 2011 08:05 PM

                                                                                                                                A fruit and a nut in a delicate salad with a light vinaigrette is delicious.

                                                                                                                                1. re: sandylc
                                                                                                                                  LulusMom Nov 29, 2011 09:54 AM

                                                                                                                                  Like I said, apples and pears I'm ok with, and definitely nuts. But I don't want really sweet fruits, like strawberries or raspberries covered in vinaigrette. Just goes to show why they make both chocolate and vanilla.

                                                                                                                                  1. re: LulusMom
                                                                                                                                    shanagain Dec 14, 2011 08:53 PM

                                                                                                                                    Oh, and I love strawberries in salad precisely for their bit of tartness, and don't care for pears at all for their sweetness unless there's something good and funky like gorgonzola going on in there as well. (Spinach, bacon & strawberry is my favorite in the spring.)

                                                                                                                                    Bear in mind, however, "in the sticks" doesn't even begin to describe my location, so everything everyone else is sick of is just now becoming commonplace in our area.

                                                                                                                                    1. re: shanagain
                                                                                                                                      LulusMom Dec 15, 2011 06:39 AM

                                                                                                                                      Completely agree that a pear in a salad needs a funky cheese to go with it.

                                                                                                                                      1. re: LulusMom
                                                                                                                                        cgarner Jan 15, 2012 06:40 AM

                                                                                                                                        A funky cheese and some bitter greens, mixed i with some soft lettuce, and a drizzle of good aged balsamic... overdone? Maybe but undeniably delicious

                                                                                                                              2. s
                                                                                                                                small h Mar 2, 2011 05:16 PM

                                                                                                                                Bacon. I'm biased, 'cause I don't eat meat, but even if I did, I probably would still look askance at chocolate-covered bacon, or a martini-type drink served in a bacon-rimmed glass (both available within a twenty minute walk from my house).

                                                                                                                                41 Replies
                                                                                                                                1. re: small h
                                                                                                                                  EWSflash Mar 2, 2011 06:23 PM

                                                                                                                                  OMG so with you on that, and I'm an omnivore. It is so overrated, we should all be over it soon. Besides, it's pricing itself out of the market- double in the past year, for Oscar Meyer? No thank you.

                                                                                                                                  1. re: EWSflash
                                                                                                                                    donovt Mar 3, 2011 08:52 AM

                                                                                                                                    I will never grow tired of bacon.

                                                                                                                                    1. re: donovt
                                                                                                                                      FoodChic Mar 3, 2011 12:43 PM

                                                                                                                                      I'd grow tired of Oscar Meyer...blech! I only eat applewood smoked bacon from my butcher. The best stuff that no one could ever tire of....no one.

                                                                                                                                      1. re: FoodChic
                                                                                                                                        small h Mar 3, 2011 12:51 PM

                                                                                                                                        This mystifies me. There are many foods I love, but I can't imagine not getting sick of them if I ate them all the time. I'm not talking about basics like eggs or bread - I eat those every day. But uni, stuffed artichokes, pecan pie. Is bacon in some special "anyone who likes it would eat it at every meal if possible" category?

                                                                                                                                        1. re: small h
                                                                                                                                          FoodChic Mar 3, 2011 12:57 PM

                                                                                                                                          Good point. Considering the OP is asking about food trends, my guess is the bacon poster has an issue with bacon showing up in various places...salads, bacon wrapped scallops, etc. Of course, that is an assumption on my part.

                                                                                                                                          It could be they eat it every day, but then that's not so much a trend as a habit or part of OCD...give or take.

                                                                                                                                          1. re: FoodChic
                                                                                                                                            small h Mar 3, 2011 01:03 PM

                                                                                                                                            Psst. *I'm* the bacon poster. And you assume correctly. But I don't eat it every day. I never eat it. Which is why I mourn a perfectly good uni dish being sullied by lardo (I know, not really bacon, but you get the point), as it is at Marea in Manhattan. The trend I'm bitching about - and it's probably waning, anyway - is the "whatever it is, throw some bacon at it" frenzy that has swept the nation. Or my part of the nation, anyway.

                                                                                                                                            1. re: small h
                                                                                                                                              FoodChic Mar 3, 2011 01:12 PM

                                                                                                                                              Oh you're the bacon poster! :-)

                                                                                                                                              Anything lardo on uni is sacrilege...

                                                                                                                                              1. re: FoodChic
                                                                                                                                                hotoynoodle Apr 8, 2012 06:52 AM

                                                                                                                                                late to this, but i think i could eat proper lardo on uni everyday of my life. til i died an unnaturally young death. :P

                                                                                                                                              2. re: small h
                                                                                                                                                LulusMom Mar 3, 2011 01:38 PM

                                                                                                                                                Yeah, I live in the south, and don't eat pork. And man, they throw bacon onto just about everything. Somehow it makes a beautiful piece of fish more "special" in the restaurant's view. yuck.

                                                                                                                                                1. re: LulusMom
                                                                                                                                                  nomadchowwoman Mar 3, 2011 07:36 PM

                                                                                                                                                  I don't know. That seems like quite a generalization. I live in the south, too, and eat out fairly often, but rarely encounter bacon on fish. Pork belly has been trendy lately, and pork products are used a lot, but not all that often with fish. For a while--but it has been a while--prosciutto-wrapped fish was popular. I personally love pork, including bacon, but don't want it on everything.

                                                                                                                                                  1. re: nomadchowwoman
                                                                                                                                                    LulusMom Mar 3, 2011 07:51 PM

                                                                                                                                                    North Carolina - land of the Pig. Seriously, the fancy places in town often serve the fish with bacon.

                                                                                                                                                    1. re: LulusMom
                                                                                                                                                      nomadchowwoman Mar 3, 2011 08:09 PM

                                                                                                                                                      I've only eaten at a couple of places in NC that would be considered fancy, and I don't remember the bacon quotient, but I can definitely see the porcentricity all around! (Attended two weddings there in one year--at both, BBQ was the main attraction at the reception.)
                                                                                                                                                      In the past few years, I've been in Charlotte about every six months or so--and almost always eat Indian food there (so no pork).

                                                                                                                                                      1. re: nomadchowwoman
                                                                                                                                                        LulusMom Mar 3, 2011 09:10 PM

                                                                                                                                                        Indian would be safe! And you may have heard about the famous feud between eastern (where I am, in Chapel Hill) and western (where Charlotte is) BBQs. I don't have a horse in that race myself, obviously, but man, people here take it VERY seriously.

                                                                                                                                                        1. re: LulusMom
                                                                                                                                                          nomadchowwoman Mar 4, 2011 06:14 AM

                                                                                                                                                          I've heard lots about the BBQ wars, but you know, I've never eaten BBQ in Charlotte. I have eaten good BBQ in Chapel Hill-Raleigh-Durham area (and that's where the BBQ wedding feasts were that year).
                                                                                                                                                          I often forget that the south I live in is different from the rest of the south. Pork is definitely eaten here, but it's one of many players on the average restaurant menu. And we have no BBQ culture here.

                                                                                                                                                          1. re: nomadchowwoman
                                                                                                                                                            LulusMom Mar 4, 2011 12:00 PM

                                                                                                                                                            You live in one of the best food towns in the world, don't you? NOLA?

                                                                                                                                                            I love where i live, but when I first moved to Chapel Hill the sheer amount of pork everywhere was overwhelming.

                                                                                                                                                  2. re: LulusMom
                                                                                                                                                    Altarbo Mar 3, 2011 09:36 PM

                                                                                                                                                    Lol. I'm a big bacon fan, but I've got to admit that the fish topping is a little bit much. I once had a stuffed baked potato from the Table is Bread.* It had an awesome crab/crawfish flavour to it, but they decided to burn some bacon and crumble that into the potato. Each time I'd crunch one of them, I had this moment of, "Oh no. A piece of shell!" and then the totally out of place bacon flavor would arrive and I'd realize, "Nope, just really crunchy bacon in this creamy, buttery, soft, and even squishy dish.."

                                                                                                                                                    * Not hating, I actually like the place.

                                                                                                                                                    1. re: Altarbo
                                                                                                                                                      sunshine842 Mar 3, 2011 09:47 PM

                                                                                                                                                      I think that's probably one of my biggest peeves -- a current culinary trend, be it a technique or an ingredient, and some guy in the kitchen (I can't use the word chef here) who decides to display how cool and hip and trendy he (or she) is by using it indiscriminately -- so you then end up with crap food because you've got someone wielding a technique or ingredient that they don't really have the vaguest idea how to use.

                                                                                                                                                      Saddle of venison made into bourguignonne...damned crying shame to serve what was once a gorgeous saddle of venison cooked to death and beyond.

                                                                                                                                                      the above bacon on a seafood baked potato -- what the hell were they thinking?

                                                                                                                                                      Stuff like that that's just completely misused or badly paired and just highlights the incompetence of the kitchen staff -- not the hipness as they were hoping.

                                                                                                                                          2. re: donovt
                                                                                                                                            CocoaNut Mar 5, 2011 06:34 AM

                                                                                                                                            I agree, but in the "fashion" of anti-current trends and even then, shunned bacon wrapped filet and scallop and other foods that so readily take on the flavor of bacon. However, bacon used in properly cooked Southern cuisine should be elevated to it's own food group ~~

                                                                                                                                            1. re: donovt
                                                                                                                                              EWSflash Apr 9, 2011 05:29 PM

                                                                                                                                              You can usually have mine, except for pasta carbonara. The way I learned about carbonara is considered an abomination here, but I still love it- uses bacon. and cream. So sue me.

                                                                                                                                              1. re: donovt
                                                                                                                                                EWSflash Oct 22, 2011 09:51 PM

                                                                                                                                                Okay, you can have mine, if I can have your sausage. :)

                                                                                                                                                1. re: EWSflash
                                                                                                                                                  monkeyrotica Oct 24, 2011 04:18 AM

                                                                                                                                                  That's what she said!

                                                                                                                                                  1. re: monkeyrotica
                                                                                                                                                    EWSflash Dec 15, 2011 06:49 PM


                                                                                                                                                2. re: donovt
                                                                                                                                                  mariacarmen Apr 8, 2012 02:17 AM

                                                                                                                                                  NEVAH NEVAH EVAH! the more bacon you put in things, make it the star of, the happier i am.

                                                                                                                                                3. re: EWSflash
                                                                                                                                                  sisterfunkhaus Dec 22, 2013 01:45 PM

                                                                                                                                                  I go to a local gourmet type store that has a real butcher and get applewood smoked for $6.99. It's way cheaper than Oscar Mayer, and you get an entire pound.

                                                                                                                                                4. re: small h
                                                                                                                                                  The Yummer Mar 3, 2011 04:17 PM

                                                                                                                                                  but wait you missed the maple bacon flavoured coffee that just made its debut!

                                                                                                                                                  1. re: The Yummer
                                                                                                                                                    small h Mar 3, 2011 04:27 PM

                                                                                                                                                    Throw a pancake in there, and it's breakfast in a cup! I breathlessly await the introduction of the McDonald's bacon milkshake. And then, of course, the apocalypse.

                                                                                                                                                    1. re: small h
                                                                                                                                                      Jay F Mar 3, 2011 05:41 PM

                                                                                                                                                      I have a friend who has a bakery, and he makes a cupcake called "Pancakes & Syrup," which is garnished with a 1.5" strip of bacon.

                                                                                                                                                      1. re: Jay F
                                                                                                                                                        dankshwhat Mar 3, 2011 05:45 PM

                                                                                                                                                        i'd much prefer that as a doughnut.

                                                                                                                                                      2. re: small h
                                                                                                                                                        pinkprimp Mar 3, 2011 06:48 PM

                                                                                                                                                        "I breathlessly await the introduction of the McDonald's bacon milkshake. And then, of course, the apocalypse."

                                                                                                                                                        LOL. Thanks for the laugh.

                                                                                                                                                        1. re: small h
                                                                                                                                                          fara Mar 4, 2011 06:34 PM


                                                                                                                                                        2. re: The Yummer
                                                                                                                                                          sisterfunkhaus Dec 22, 2013 01:47 PM

                                                                                                                                                          I ordered a Bloody Mary at a place the other day and they brought out the most wretched bacon flavored thing with a giant slice of bacon it it. It was gross. I sent it back for a martini, which was good. I am a drink purist. That thing was just uncalled for.

                                                                                                                                                        3. re: small h
                                                                                                                                                          Motosport Mar 4, 2011 12:33 PM

                                                                                                                                                          You must live near Traif.
                                                                                                                                                          We call bacon "meat candy" at our house.

                                                                                                                                                          1. re: Motosport
                                                                                                                                                            small h Mar 4, 2011 03:03 PM

                                                                                                                                                            Not that far as the crow flies, but I'd have to hoof it across the Williamsburg bridge, so I'll wait for warmer weather to check it out. A good portion of their menu looks really good to me. And some of it isn't even traif!

                                                                                                                                                            1. re: small h
                                                                                                                                                              donovt Mar 9, 2011 05:00 PM

                                                                                                                                                              I'm going to traif for the first time on Friday. Can't wait!!

                                                                                                                                                              1. re: donovt
                                                                                                                                                                small h Mar 9, 2011 05:49 PM

                                                                                                                                                                Please post your findings (on the appropriate board). I could be convinced to make the trek.

                                                                                                                                                          2. re: small h
                                                                                                                                                            Basiorana Mar 6, 2011 07:27 AM

                                                                                                                                                            Ugh, YES... Here in New England, restauranteurs who I can only assume are not native to the region have taken to sprinkling bacon bits on CHOWDER. As a non pork eater and a traditionalist, I was aghast.

                                                                                                                                                            1. re: Basiorana
                                                                                                                                                              pranksy Mar 6, 2011 07:52 AM

                                                                                                                                                              Isn't chowder traditionally made with salt pork? I can see how bacon bits would not be traditional but I thought there was always pork in chowder.

                                                                                                                                                              1. re: pranksy
                                                                                                                                                                sunshine842 Mar 6, 2011 11:46 AM

                                                                                                                                                                yes, it's made with salt pork -- but it's not smoked, and it's not cooked until crispy.

                                                                                                                                                                Bacon + chowder = bad.

                                                                                                                                                                1. re: sunshine842
                                                                                                                                                                  pranksy Mar 6, 2011 11:59 AM

                                                                                                                                                                  I know but I was referring to the fact that Basiorana eats chowder and is also a non pork eater.

                                                                                                                                                                  1. re: pranksy
                                                                                                                                                                    sunshine842 Mar 6, 2011 12:47 PM

                                                                                                                                                                    ah, yes -- can't complain that there's pork in it (and not sure how Basoriana was led to believe that there wasn't) -- but bacon is worth a drumming-your-spoon-on-the-table hissy fit!

                                                                                                                                                              2. re: Basiorana
                                                                                                                                                                Passadumkeg Mar 6, 2011 07:59 AM

                                                                                                                                                                One- up-manship. New England restauranteurs, that have never lived outside New England and have no Spanish speaking staff and run a Mexican restaurant! Run don't walk to the nearest exit!

                                                                                                                                                            2. h
                                                                                                                                                              highforpie Mar 2, 2011 05:18 PM

                                                                                                                                                              Everything with sea salt, especially sweet/savory combo.

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: highforpie
                                                                                                                                                                sandcake Mar 6, 2011 12:05 PM

                                                                                                                                                                but the fleur de sel dish soap at williams-sonoma is soooo good.

                                                                                                                                                                1. re: sandcake
                                                                                                                                                                  alkapal Mar 7, 2011 01:57 AM

                                                                                                                                                                  good one, sandcake!

                                                                                                                                                              2. EWSflash Mar 2, 2011 06:21 PM

                                                                                                                                                                All the above, except for sea salt.

                                                                                                                                                                1. Quine Mar 2, 2011 06:41 PM

                                                                                                                                                                  People with adopted food issues wanting all restaurants to change everything so they don't have to feel "limited".

                                                                                                                                                                  I like zest when it works, but not just to be.

                                                                                                                                                                  I did not like cupcakes back in the second grade 50 years ago, that has not changed for me.

                                                                                                                                                                  If you smear a sauce, better be enough for me to use it as an intrinsic part of your dish. If not step away from the paint brush/squeeze bottle.

                                                                                                                                                                  Salt is salt. Gotta work hard for me to appreciate the special of regional salt. I actually
                                                                                                                                                                  adore sea salt, have for years, but now that it is "it!" it is mis-used.

                                                                                                                                                                  Pork rules, pork fat rules, smoked pork and fat rules, But not the world, only a few specific places.

                                                                                                                                                                  Mostly I don't like picky people who to justify their "adopted" food issues, then demand everything to be that way.

                                                                                                                                                                  True food issues are major life issues, It is hard. No one chooses to have them for real. so those who adopt them to set them special apart are hideous.

                                                                                                                                                                  18 Replies
                                                                                                                                                                  1. re: Quine
                                                                                                                                                                    nvcook Mar 3, 2011 01:53 PM

                                                                                                                                                                    very well said, Quine.

                                                                                                                                                                    1. re: Quine
                                                                                                                                                                      mollyomormon Mar 3, 2011 02:41 PM

                                                                                                                                                                      I don't know if this is at all what you're referencing, but people who are not gluten intolerant/insensitive insisting on eating gluten-free. Why??? For people who legitimately have this issue, it seems like such an intense and probably painful process of adjusting to not being able to eat a whole range of foods. Why anyone would deliberately limit themselves in that way is beyond me.

                                                                                                                                                                      1. re: mollyomormon
                                                                                                                                                                        chefathome Mar 3, 2011 02:44 PM

                                                                                                                                                                        Exactly. Unless you absolutely must avoid gluten as I do, you would have no idea how extremely challenging it is (especially to eat out - resaurants, potlucks, peoples' homes). I would give a LOT to be able to eat out without stress and worry. I cannot fathom choosing to do the GF diet. I would be back to eating gluten in half a second if I could. I've been to restaurants with others only to find I could not have ANYTHING on the menu. It's not just the physical agony but mental. Knowing I cannot have such and such for the rest of my life is utterly painful.

                                                                                                                                                                        Thankfully some higher end establishments get it but there is nothing like that around our area.

                                                                                                                                                                        1. re: mollyomormon
                                                                                                                                                                          im_nomad Mar 3, 2011 03:53 PM

                                                                                                                                                                          Well, there are some food sensitivities that won't land you in hospital, but are mighty uncomfortable just the same. I know IBS people who have had some relief with gluten-free or other eliminations, same goes for migraines and other foods.

                                                                                                                                                                          1. re: im_nomad
                                                                                                                                                                            mollyomormon Mar 3, 2011 07:15 PM

                                                                                                                                                                            im-nomad, I wasn't referring to people who have genuine physical discomfort associated with gluten intake. I meant people who have adopted some misguided notion that eating gluten-free is healthier for some reason. For instance, I know personal trainers that push all their clients toward a gluten-free diet, which is just absurd to me unless someone actually has a sensitivity or intolerance.

                                                                                                                                                                            1. re: mollyomormon
                                                                                                                                                                              tastesgoodwhatisit Mar 3, 2011 10:36 PM

                                                                                                                                                                              I think you'll find that people who adopt something like gluten free (or carb free, etc) because they have some vague trendy idea that it will be healthier for them aren't actually doing it with the same sort of painful rigour that is required by people with something like celiac disease.

                                                                                                                                                                              So they cut bread and pasta out of their diet, and eat gluten free versions of processed food, but they aren't scanning ingredient packages with a chemical dictionary to ensure food is safe, or worrying about cross contamination in the restaurant kitchen.

                                                                                                                                                                              And I agree it makes things difficult for people who do have serious problems, because they are outnumbered by the trendoids, and aren't taken seriously because the last dozen people who ordered gluten free didn't really mean it.

                                                                                                                                                                              1. re: tastesgoodwhatisit
                                                                                                                                                                                chefathome Mar 4, 2011 08:53 AM

                                                                                                                                                                                All I can say is AMEN. Thank you for understanding!

                                                                                                                                                                                1. re: chefathome
                                                                                                                                                                                  arashall Mar 4, 2011 10:20 AM

                                                                                                                                                                                  And another amen! My sister has celiac, and the trendy GF folks have made it easy for it to be trivialized. That sometimes results in my sister getting extremely sick because restaurants thing a little flour won't really hurt her.

                                                                                                                                                                                  1. re: arashall
                                                                                                                                                                                    chefathome Mar 4, 2011 10:33 AM

                                                                                                                                                                                    I know - it's unbelievable! Many people seem to get other diseases such as diabetes but celiac? Not so much. It is extremely frustrating to say the least. Most people have no clue that 80% of products contain gluten and that we have to be diligent with every single morsel that goes into our mouths, including toothpaste.

                                                                                                                                                                              2. re: mollyomormon
                                                                                                                                                                                sisterfunkhaus Dec 10, 2011 07:25 AM

                                                                                                                                                                                Then there are the people who for whatever reason have decided that they need GF because they misguidedly think that it will cure some issue they have. They go around proudly proclaiming (almost bragging) that they are gluten-free, dairy free, etc... People who legitimately have Celiac can't even have a drop of gluten. It's serious. I feel like all of these people who have adopted it are really "spitting in the face" of people who do have it. The one positive that has come out of the gluten intolerance adoption trend is that there are now more product available for those who actually do have Celiac.

                                                                                                                                                                                1. re: sisterfunkhaus
                                                                                                                                                                                  EWSflash Dec 15, 2011 06:50 PM


                                                                                                                                                                          2. re: Quine
                                                                                                                                                                            EWSflash Mar 3, 2011 05:07 PM

                                                                                                                                                                            People with adopted food issues wanting all restaurants to change everything so they don't have to feel "limited".

                                                                                                                                                                            Absolutely. And that doesn't include people with real allergies.

                                                                                                                                                                            1. re: EWSflash
                                                                                                                                                                              jfood Mar 3, 2011 05:14 PM

                                                                                                                                                                              TY E.

                                                                                                                                                                              Those people who say that have an allergy to something to redesign the dish have desensitized the staff to those of us with ral allergies. Man up and say you do not like something and if your request is denied, suck it up. I do not like Uni, never have. I always asked for no Uni. Sometimes I was told nos substitutes. I just pushed it to one side. Or you would not believe the "exchange" rate between Uni and Eel. I could get 2-4 eel for one Uni. Now that's turning defeat into victory.

                                                                                                                                                                              1. re: jfood
                                                                                                                                                                                Isolda Mar 4, 2011 10:08 AM

                                                                                                                                                                                (stands on table, applauds) This is one reason I hate eating out with my MIL. She claims many allergies and intolerances, so when my son has to declare his very real, quite deadly nut allergies, I'm afraid they won't take him seriously, or they'll just write us off as a high-maintenance table.

                                                                                                                                                                                And there is nothing wrong with just pushing the unliked (but not deadly) item to one side, as you have done. It's more polite and doesn't require you to give the wait staff a pseudo-medical history.

                                                                                                                                                                                1. re: Isolda
                                                                                                                                                                                  jfood Mar 4, 2011 12:57 PM

                                                                                                                                                                                  Here is an example:

                                                                                                                                                                                  The chef made a mistake with the side dish and gave me one with nuts (i have an allergy but not life threatening). One bite and Oh Crap!! I tell the server, she tells the owner's spouse and i walk over to the spouse to ask for the closest CVS to run for Benedryl. She is on the phone and keeps raising her index finger as in "1 minute." When she arrives I tell her I need a CVS and what was she doing on the phone. Response..."I was taking reservations for Saturday night." Insert palm slapping forehead.

                                                                                                                                                                                  1. re: jfood
                                                                                                                                                                                    EWSflash Mar 6, 2011 07:52 AM

                                                                                                                                                                                    Yep- desensitized, or maybe just uncaring. There are those too.

                                                                                                                                                                                    1. re: EWSflash
                                                                                                                                                                                      sunshine842 Mar 6, 2011 11:47 AM

                                                                                                                                                                                      and those who don't truly understand (or believe) that food allergies can be, like, fatal and stuff.

                                                                                                                                                                                2. re: jfood
                                                                                                                                                                                  EWSflash Mar 6, 2011 07:50 AM

                                                                                                                                                                                  " Man up and say you do not like something and if your request is denied, suck it up."
                                                                                                                                                                                  Yay jfood!

                                                                                                                                                                                  Why did we lose the courage of our convictions and start to skulk and hide behind allergy and sensitivity issues to try to force kitchens into kowtowing to our preferences? Oh- I think I just answered my own question . 'Desensitized' on the part of kitchen staff is a perfect way of putting it, I'm guessing they've been bombarded by people who vaguely and passive-aggressively threaten anaphylactic shock or vomiting in the dining room as a weapon. Chickenshits. You give people with real allergies a very difficult time and should be ashamed.

                                                                                                                                                                                  BTW, I don't like uni, either- thanks for the heads -up on the un-eel exchange rate. You have in fact snatched victory from the jaws of defeat.

                                                                                                                                                                            2. p
                                                                                                                                                                              paprkutr Mar 2, 2011 06:45 PM

                                                                                                                                                                              How about high prices, and weird combinations.? I am tired of all the new restaurants opening up with mediocre food and high prices. Fortunately, I want good food, and not what is the newest or latest invention of food. I always look at the menu online first, and then decide if the food looks like something I would be interested in. If nothing really interests me other than what my husband calls the default menu(steak), I skip it. We are not into pork, so all the stuff with the bacon, and pork belly etc. is not for us.
                                                                                                                                                                              I guess times are harder, and if I am going out I want to know that I am getting something I am really going to enjoy.

                                                                                                                                                                              1. kaleokahu Mar 2, 2011 08:03 PM

                                                                                                                                                                                Vegan sommeliers? Sous vide? Smoked lettuce?

                                                                                                                                                                                11 Replies
                                                                                                                                                                                1. re: kaleokahu
                                                                                                                                                                                  Quine Mar 2, 2011 08:05 PM

                                                                                                                                                                                  Oooh had not heard about the smoked lettuce, care to explain/share?

                                                                                                                                                                                  1. re: Quine
                                                                                                                                                                                    LulusMom Mar 3, 2011 01:00 AM

                                                                                                                                                                                    Yes, I am also completely flummoxed by the very thought of smoked lettuce. WTF?

                                                                                                                                                                                    1. re: LulusMom
                                                                                                                                                                                      alkapal Mar 3, 2011 03:32 AM

                                                                                                                                                                                      "smoked lettuce" = the money one has burned in trendy places with average food, minuscule portions and inflated prices.

                                                                                                                                                                                      1. re: alkapal
                                                                                                                                                                                        nvcook Mar 3, 2011 01:54 PM

                                                                                                                                                                                        hahahaha, very good Alkapal!

                                                                                                                                                                                        1. re: nvcook
                                                                                                                                                                                          flourgirl Mar 6, 2011 06:51 AM

                                                                                                                                                                                          Good one!!!

                                                                                                                                                                                          1. re: nvcook
                                                                                                                                                                                            EWSflash Mar 6, 2011 07:53 AM

                                                                                                                                                                                            LOL- true that!

                                                                                                                                                                                            1. re: nvcook
                                                                                                                                                                                              QueenDairy Jan 22, 2012 09:56 AM

                                                                                                                                                                                              LOOOL i was wondering as well.

                                                                                                                                                                                      2. re: kaleokahu
                                                                                                                                                                                        small h Mar 3, 2011 07:30 AM

                                                                                                                                                                                        I have yet to encounter either a vegan sommelier or smoked lettuce, which makes me sad, since I like to think I'm at least aware of trends. Where'd you find these?

                                                                                                                                                                                        1. re: small h
                                                                                                                                                                                          chickenbruiser Mar 3, 2011 08:09 AM

                                                                                                                                                                                          nor I... but I have encountered a smoked sommelier and vegan lettuce

                                                                                                                                                                                          1. re: chickenbruiser
                                                                                                                                                                                            small h Mar 3, 2011 01:59 PM

                                                                                                                                                                                            Ohhhh. That does make more sense. New trend: scrambled modifiers. Eat up!

                                                                                                                                                                                            1. re: chickenbruiser
                                                                                                                                                                                              runwestierun Mar 3, 2011 06:13 PM

                                                                                                                                                                                              That made me laugh hard.

                                                                                                                                                                                        2. b
                                                                                                                                                                                          beethoven Mar 2, 2011 08:24 PM

                                                                                                                                                                                          Describing anything with the phrase "xxxx of xxx-y xxx-ness."

                                                                                                                                                                                          Bowl of chocolatey goodness, plate of porky deliciousness....pfeh.

                                                                                                                                                                                          Bring me my spear of ow-y sharpness...

                                                                                                                                                                                          1 Reply
                                                                                                                                                                                          1. re: beethoven
                                                                                                                                                                                            Isolda Mar 4, 2011 09:25 AM

                                                                                                                                                                                            First time I've laughed out loud all day! Thanks!

                                                                                                                                                                                          2. m
                                                                                                                                                                                            Maggie Larkin Mar 3, 2011 05:54 AM

                                                                                                                                                                                            cupcakes for sure

                                                                                                                                                                                            deep frying everything

                                                                                                                                                                                            the overly priced upscale sandwich - sometimes just leave a good thing alone & charge me less

                                                                                                                                                                                            1. Samuelinthekitchen Mar 3, 2011 05:59 AM

                                                                                                                                                                                              Pork belly. I love pork belly, but could happily not eat it again for five years.

                                                                                                                                                                                              1. c
                                                                                                                                                                                                Cachetes Mar 3, 2011 05:59 AM

                                                                                                                                                                                                Craft cocktails. I love a great cocktail, something new and inventive at a place where the people know what they are doing. But it seems that everyone is jumping on this bandwagon now, and many are doing a pretty poor job of it. If you don't have a great bartender, just stick with the standards. (FYI: I've had two experiences in the past couple of weeks with really disappointing cocktails being produced by inexperienced bartenders, so I'm a bit grumpy about it! Lesson learned, and I am going to order better in the future.)

                                                                                                                                                                                                1. rockandroller1 Mar 3, 2011 05:59 AM

                                                                                                                                                                                                  I agree with several already posted - cupcakes, foam, sous vide.

                                                                                                                                                                                                  I know this is probably really awful, but I am really not a fan of the huge gluten-free movement that is overtaking all the restaurants. I like my bread and pasta, and I don't have a problem with it. I don't want gluten-free "bread." I feel very bad for those who have this problem, but I don't get why it's being singled out so much as compared to any other food issue or allergy people might have. Can't we just treat the gluten issue like the peanut issue? If it's a problem for you, ask the right questions, and eat where it's safe.

                                                                                                                                                                                                  37 Replies
                                                                                                                                                                                                  1. re: rockandroller1
                                                                                                                                                                                                    im_nomad Mar 3, 2011 12:15 PM

                                                                                                                                                                                                    Do you mean that the gluten free breads and pastas are only being offered exclusively and regular bread etc is now off the menu?

                                                                                                                                                                                                    1. re: rockandroller1
                                                                                                                                                                                                      chefathome Mar 3, 2011 01:20 PM

                                                                                                                                                                                                      As someone who suffers from Celiac Disease people have no idea how difficult it is mentally and physically to be unable to eat out much when it is your passion. I always have to call a restaurant ahead, grill the server on cross contamination issues, and then end up having to settle for an undesirable menu item that I desperately hope is safe. Where I live there literally are ZERO safe places to eat. It is incredibly, incredibly difficult. It is also socially embarassing, not to mention terribly restrictive. Imagine not going to potlucks, restaurants, bakeries because there literally is nothing you can eat. Most things are off limits.

                                                                                                                                                                                                      I've had plain old salad without dressing brought out with croutons. Well, that plain boring salad must be re-made so I worry whether that is actually done.

                                                                                                                                                                                                      So, it infuriates me when people avoid gluten in faddish ways as opposed to having to avoid it because it is a matter of life and death. (Not bashing you, rockandroller - just angry when I see celebrities doing this, for example.) There. Vent done! :-p

                                                                                                                                                                                                      1. re: chefathome
                                                                                                                                                                                                        LulusMom Mar 3, 2011 01:40 PM

                                                                                                                                                                                                        A huge number of restaurants in NZ and Australia put a GF next to items on the menu that are gluten free. Very common here, and it would be easy for your to eat here (currently on vacation here myself).

                                                                                                                                                                                                        1. re: LulusMom
                                                                                                                                                                                                          chefathome Mar 3, 2011 02:26 PM

                                                                                                                                                                                                          Really? That would be amazing. I have only seen that once or twice and never, ever even remotely close to here. I am hoping, however, that will soon change!

                                                                                                                                                                                                          1. re: chefathome
                                                                                                                                                                                                            LulusMom Mar 3, 2011 06:06 PM

                                                                                                                                                                                                            Oh, it is huge. I'd say even bigger in NZ than in Oz, but both seem to take it very seriously. I wonder if maybe for some reason the problem is bigger here, or it is just more recognized.

                                                                                                                                                                                                            1. re: LulusMom
                                                                                                                                                                                                              dinnerwithfox Mar 3, 2011 11:02 PM

                                                                                                                                                                                                              Definitely, I do live in Australia and almost all restaurants/cafes have a GF opition, if not many or even a seperate menu dedicated to GF. Which I think is great to be honest, I know a few people who cant eat gluten and it's nice for them to be able to eat out.

                                                                                                                                                                                                              1. re: dinnerwithfox
                                                                                                                                                                                                                chefathome Mar 4, 2011 08:55 AM

                                                                                                                                                                                                                How incredible! Man, I need to travel there. So few people seem to know about GF where I live that I am almost always met with a blank stare (not a good sign).

                                                                                                                                                                                                                1. re: chefathome
                                                                                                                                                                                                                  MichelleRenee Mar 4, 2011 12:42 PM

                                                                                                                                                                                                                  Australia was a little quicker on the uptake when it came to celiac disease. They're more aware of it, doctors are better trained to observe symptoms and correctly diagnose. And the food industry is better equipped to accommodate people with the allergy. Here in the U.S, knowledge about celiac disease has been slow moving. The tests aren't as accurate. Doctors are less concerned about it. And restaurants less accommodating. Probably because of all the politics surrounding food and the corporations that produce it. It's tough around here to get concrete facts about anything at all regarding health and nutrition, if you ask me.

                                                                                                                                                                                                                  II can't imagine how difficult it would be to live with Celiac's disease. But I also think I understand, and see the benefit, as to why people without the allergy (or who haven't been diagnosed) choose this lifestyle. The fact that it's a larger movement probably actually helps those who truly have the disease. The demand for gluten-free food is larger, so the production of gluten-free food is, also. And I think some people choose to eat gluten-free because they're not quite sure if they have it (and know the tests in the U.S aren't always the correct kinds of tests), and some people develop these allergies over time. So, maybe they just prefer to live that lifestyle, just in case. It's a bit of a paranoia, probably. But, I completely understand it.... Gluten-free diets are also good for other ailments.

                                                                                                                                                                                                                  1. re: MichelleRenee
                                                                                                                                                                                                                    chefathome Mar 4, 2011 01:56 PM

                                                                                                                                                                                                                    We seem to be behind the times in Canada. However, I am pleased that there is some progress! It is not all doom and gloom. Plus our label laws change officially in August 2012 - all labels must include any form of gluten (now they do not which makes it tricky and annoying to always have to contact each company re their products).

                                                                                                                                                                                                                    I see what you mean about the demand for GF food becoming larger which is a good thing. Plus there truly are people who are undiagnosed who truly believe they have Celiac or are gluten intolerant. So, for those people it is understandable that they do the diet. When I hear of people who go GF (halfheartedly) as a fad it really gets me. Some try it as it is cool (which it is NOT) or their friend does it. But I'd love to see them strictly adhere to it, really and truly.

                                                                                                                                                                                                                    On the positive side, thankfully those of us who are so obsessed with food and cooking have an advantage of those who do not when it comes to creativity with GF cooking. I cannot fathom being devastated with the celiac diagnosis as a single 19-year-old guy working on the oil rigs, for example. Or the person who has never had an interest in food or cooking - they initially resort to purchasing the expensive and icky GF snack products.

                                                                                                                                                                                                                    1. re: chefathome
                                                                                                                                                                                                                      MichelleRenee Mar 4, 2011 02:52 PM

                                                                                                                                                                                                                      Yeah, a true gluten-free lifestyle seems ridiculously hard to maintain. I read that you can find gluten in certain kinds of spices/seasoning, in makeup, lotions, shampoos/conditioners/soaps... and gluten doesn't need to be listed there. And, from what I understand, even the teeniest amount of gluten can be bad for someone with Celiac's.

                                                                                                                                                                                                                      1. re: MichelleRenee
                                                                                                                                                                                                                        chefathome Mar 4, 2011 03:08 PM

                                                                                                                                                                                                                        So true. I've become a great detective! Lea & Perrins Worcestershire contains gluten in Canada but not the U.S. W. Sauce is tricky to replicate, as is soy sauce. I've had to switch make-up and so on as you mention. Plus when you bake GF goods the texture and flavour do not even come close to the real thing. Spices are tricky but thankfully I like to buy whole spices and grind my own, anyway. Same with making ketchups, mustards, BBQ sauces, dressings and vinaigrettes. Thankfully I've made those for years before this.

                                                                                                                                                                                                                        All it takes is literally one grain of wheat (or barley or rye) to cause serious reactions in some. Thank goodness I am not a sensitive celiac but whether you have symptoms or not the damage is still being done inside (even with that one teeny grain or its equivalent). It is even more dangerous for silent celiacs as we do not even know whether we have ingested gluten or not (i.e. at a restaurant). Regardless, it is imperative that we are absolutely 100% strict.

                                                                                                                                                                                                                        Thankfully I can have as many potatoes and rice as I want!

                                                                                                                                                                                                                        1. re: chefathome
                                                                                                                                                                                                                          LulusMom Mar 4, 2011 06:31 PM

                                                                                                                                                                                                                          I'm currently in the Sydney United lounge, and even here they have labeled GF items. Cakes, all sorts of things. Much more than the options for me (a semi-vegetarian). Once again, there is one veg. option and the rest has bacon.

                                                                                                                                                                                                                    2. re: MichelleRenee
                                                                                                                                                                                                                      EWSflash Mar 6, 2011 07:55 AM

                                                                                                                                                                                                                      Like what?

                                                                                                                                                                                                                      1. re: EWSflash
                                                                                                                                                                                                                        LulusMom Mar 6, 2011 01:00 PM

                                                                                                                                                                                                                        I have no idea, since I don't eat gluten free myself; but having been in the midst of this conversation i thought it was worth mentioning it. They only had one veg. "main" and that as a sort of quiche thing (never mind then, vegans). I realized later that it was likely actually an Air New Zealand lounge, which probably accounted for the fairly large number of GF things. but still and all, if you are a United customer, and want to push the issue, mention the lounge in Sydney and say "if they can do it there, they can do it anywhere."

                                                                                                                                                                                                                        1. re: LulusMom
                                                                                                                                                                                                                          EWSflash Apr 9, 2011 05:34 PM

                                                                                                                                                                                                                          Interesting. Thanks.

                                                                                                                                                                                                                      2. re: MichelleRenee
                                                                                                                                                                                                                        Cremon Sep 8, 2011 10:10 AM

                                                                                                                                                                                                                        I have a 7 year old son with a wheat allergy. It's moderate - meaning if he eats over a certain portion of wheat (like a slice of bread), he will suffer a painful belly ache for about an hour. It's gotten so that he is very good about watching his intake when he is away from us (at school or whatever). And we got a note from his doctor that we gave the school and they are VERY dilligent about making sure he has NO wheat in anything he eats. If only restaurants were so detail oriented. His school takes the issue VERY seriously even though his allergy is not acute or life threatening (probably because they deal with more acute cases routinely). But the pastas he eats - made with rice flour - in my opinion are just plain nasty and when he decides he's had enough, I don't give him any grief over it. I am grateful that Costco sells gluten free pizza that tastes good though. He misses wheat products very much.

                                                                                                                                                                                                                        1. re: Cremon
                                                                                                                                                                                                                          alkapal Sep 8, 2011 11:18 AM

                                                                                                                                                                                                                          what do you think of those shirataki noodles? my sister says they're passable.

                                                                                                                                                                                                                          1. re: alkapal
                                                                                                                                                                                                                            Cremon Sep 8, 2011 11:41 AM

                                                                                                                                                                                                                            Hey Alkapal! It's been a while.

                                                                                                                                                                                                                            You know I haven't tried those - but anything that my youngest might find good that's a noodle I would love to try. He used to love eating ramen noodles and macaroni. The "wheat free" macaroni at whole foods has an unappealing texture when you bite it and it's tasteless. The cheese sauce that comes with it barely makes the mess palatable. I will have to try those Shirataki and see if he likes them.

                                                                                                                                                                                                                            1. re: Cremon
                                                                                                                                                                                                                              alkapal Sep 8, 2011 12:18 PM

                                                                                                                                                                                                                              hey cremon! i saw some shirataki on sale, so i guess i'll get off my duff and buy & try! i'm trying to reduce carbs, so i'm anxious that they work. i'd be especially happy if they compare well to cellophane noodles -- which aren't particularly low in carbs. i could be happy eating an asian style soup with noodles for breakfast every day. ;-).

                                                                                                                                                                                                                          2. re: Cremon
                                                                                                                                                                                                                            adventuresinbaking Sep 27, 2011 05:53 AM

                                                                                                                                                                                                                            corn and quinoa noodles are way better than rice pasta, but are also a lot harder to find. :)

                                                                                                                                                                                                                            1. re: adventuresinbaking
                                                                                                                                                                                                                              Cremon Oct 21, 2011 11:43 AM

                                                                                                                                                                                                                              Thank you for the suggestion. Rice pasta has no flavor and a disagreeable texture (unless its the clear noodles used for pad thai). My son doesn't like rice macaroni at all. I will look for corn and quinoa noodles - I appreciate the input very much.

                                                                                                                                                                                                                  2. re: chefathome
                                                                                                                                                                                                                    mokie Mar 8, 2011 01:14 AM

                                                                                                                                                                                                                    Celiac is common enough in Ireland that when I visited in 1999 the grocery stores had specially marked gluten-free goods; I didn't think to check restaurant menus that closely, though.

                                                                                                                                                                                                                    So that's another potential happier vacation destination, eh?

                                                                                                                                                                                                                    1. re: mokie
                                                                                                                                                                                                                      chefathome Mar 8, 2011 07:12 AM

                                                                                                                                                                                                                      Yes, it is! We travel to Europe a lot and it is interesting to see how countries differ in their knowledge of Celiac Disease. Some get it, some do not seem to have a clue.

                                                                                                                                                                                                                      1. re: chefathome
                                                                                                                                                                                                                        LulusMom Mar 8, 2011 03:40 PM

                                                                                                                                                                                                                        You should try asking for a decaf coffee in Europe sometime. First the eyeroll, then the caffeine filled coffee that is handed to you.

                                                                                                                                                                                                                        1. re: LulusMom
                                                                                                                                                                                                                          chefathome Mar 8, 2011 04:55 PM

                                                                                                                                                                                                                          That's happened to my husband!

                                                                                                                                                                                                                          1. re: LulusMom
                                                                                                                                                                                                                            linguafood Mar 9, 2011 09:12 AM

                                                                                                                                                                                                                            Really? Everywhere in Europe, people roll their eyes when you order decaf? Not something I've experienced in Germany, which admittedly is only a small part of Europe.

                                                                                                                                                                                                                            1. re: linguafood
                                                                                                                                                                                                                              sunshine842 Mar 9, 2011 09:39 AM

                                                                                                                                                                                                                              It was that way not too many years ago -- and in Germany, they'd bring you Sanka (ugh. Horrid nasty stuff)

                                                                                                                                                                                                                              Now, though, you can buy and order decaf just about anywhere.

                                                                                                                                                                                                                              (and I do get regular once in a while when the server can't be arsed to make decaf...just like in the US)

                                                                                                                                                                                                                              1. re: sunshine842
                                                                                                                                                                                                                                linguafood Mar 9, 2011 02:23 PM

                                                                                                                                                                                                                                Wow. Never heard of Sanka. I assume it's that crap we used to call kinderkaffee - made from grains. I actually liked it as a kid, but now I can't do without caffeine. The world around me is thankful '-)

                                                                                                                                                                                                                                1. re: linguafood
                                                                                                                                                                                                                                  sunshine842 Mar 9, 2011 02:29 PM

                                                                                                                                                                                                                                  I distinctly remember getting it in restaurants in Bonn and Cologne in the mid/late 90s. Sanka was a US brand, but I don't know how it came to be in every restaurant in Nordrhine-Westfalia.

                                                                                                                                                                                                                                  It was crap, so I'm very, very happy they have seen the beauty that is decaf.

                                                                                                                                                                                                                                  (I can't even breathe right without my 2 cups of high-octane joe in the morning...but after about 5 pm I have to knock off the caffeine or I find myself typing posts on Chowhound at 12h30....!!!)

                                                                                                                                                                                                                                  1. re: sunshine842
                                                                                                                                                                                                                                    linguafood Mar 9, 2011 03:28 PM

                                                                                                                                                                                                                                    That's so funny you were in Bonn & Cologne. I grew up in that area and moved to Berlin in 99 -- about 10 years too late, if you ask me - which you didn't '-).

                                                                                                                                                                                                                                    1. re: linguafood
                                                                                                                                                                                                                                      sunshine842 Mar 9, 2011 09:13 PM

                                                                                                                                                                                                                                      that's still one of my very favourite areas of Germany (schweinhaxe or sauerbraten with a glass of Koelsch!)

                                                                                                                                                                                                                                      One of my German tutors was from Trier, and the other from Frankfurt, and I had regular business in Koeln, so it bothers people that my awkward German bears a pretty heavy Nordrhine accent, from what I'm told.

                                                                                                                                                                                                                                  2. re: linguafood
                                                                                                                                                                                                                                    foodseek Mar 12, 2011 07:07 AM

                                                                                                                                                                                                                                    Sanka (sans caffeine) was widely distributed and seemingly popular worldwide-in the Middle East as well. Postum was the brand of beverage made from grains. I tried to avoid both on trips outside the US. They ironically were in competition with one another probably due to their instant quality.

                                                                                                                                                                                                                                  3. re: sunshine842
                                                                                                                                                                                                                                    foodseek Mar 12, 2011 07:10 AM

                                                                                                                                                                                                                                    Another brand popular in worldwide distribution and as tasteless was Nescafe.

                                                                                                                                                                                                                      2. re: chefathome
                                                                                                                                                                                                                        mollyomormon Mar 3, 2011 02:44 PM

                                                                                                                                                                                                                        Sorry, I didn't see your post before I said the same above. The gluten-free trend for people who are able to eat gluten is maddening and I can only imagine how much it would be for someone who actually physically can't eat it.

                                                                                                                                                                                                                        1. re: chefathome
                                                                                                                                                                                                                          rockandroller1 Mar 4, 2011 12:00 PM

                                                                                                                                                                                                                          I do feel bad for you, and I *do* know what it's like. I not only have a very peanut-allergic nephew but for many years when I was very sick with GI problems I was completely lactose intolerant and had to do a lot of questioning and being overly selective myself, plus there were lots of "regular" foods I had to avoid as they set off my problems. So I do understand, truly, but it's really overtaking so many things now. Whole restaurants here are going gluten free, it's not just like a small presence here and there. I just don't understand why it's making such a big impact when I don't believe (and I could be wrong) that there are significantly more people affected by this problem vs. other legitimate food allregies and intolerances.

                                                                                                                                                                                                                          1. re: rockandroller1
                                                                                                                                                                                                                            MandalayVA Mar 4, 2011 12:11 PM

                                                                                                                                                                                                                            It's not hard to eat gluten-free without having special menu items. Meats, fruits and veggies, tubers if you can tolerate them. Truly, not that hard and I don't understand why people try to make it hard.

                                                                                                                                                                                                                            1. re: MandalayVA
                                                                                                                                                                                                                              chefathome Mar 4, 2011 12:27 PM

                                                                                                                                                                                                                              The difficulty where I live is that there are no good restaurants that "get" cross contamination so I cannot trust them (i.e. gives me a salad with croutons, take off the croutons and return the salad thinking that is ok). They just are unaware. At home I have no problem - it is eating at others' homes, restaurants, events that is challenging for me. Not to mention the yummy food I can no longer have but that is another issue entirely. ;-)

                                                                                                                                                                                                                      3. b
                                                                                                                                                                                                                        beevod Mar 3, 2011 05:59 AM

                                                                                                                                                                                                                        Small portions and cooks calling themselves chefs. (I love cupcake, by the way)

                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                        1. re: beevod
                                                                                                                                                                                                                          tanker64 Mar 3, 2011 06:06 AM

                                                                                                                                                                                                                          The entire "executive chef" deal. If its a multi star restaurant, then fine. If its a diner, your a short order cook with delusions of grandeur..

                                                                                                                                                                                                                        2. c
                                                                                                                                                                                                                          cheesemaestro Mar 3, 2011 07:23 AM

                                                                                                                                                                                                                          Sliders and the general trend to miniaturize foods. Cupcakes are being further downsized to mini-cupcakes that can be swallowed whole in one bite. What's next? Molecular cupcakes?

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: cheesemaestro
                                                                                                                                                                                                                            im_nomad Mar 3, 2011 12:17 PM

                                                                                                                                                                                                                            I feel a little like that with the mini-teeny-cheesecakes I see sold at farmers markets etc. I'm sure they taste ok (have never purchased, I make full cakes).... but for starters what an enormous p.i.t.a. to make all those tiny little things. One of the things I like about making cheesecakes is that it all goes in one big pan (and I can sell it that way)

                                                                                                                                                                                                                            1. re: im_nomad
                                                                                                                                                                                                                              tastesgoodwhatisit Mar 3, 2011 11:24 PM

                                                                                                                                                                                                                              The mini cheese-cake I can see - if you're single, it's not a good idea to buy and eat an entire regular sized cheesecake (or other kind of cake), and slices tend to dry out or fall apart more quickly.

                                                                                                                                                                                                                          2. b
                                                                                                                                                                                                                            Beach Chick Mar 3, 2011 07:47 AM

                                                                                                                                                                                                                            chocolate lava cake
                                                                                                                                                                                                                            PBR in a brown bag
                                                                                                                                                                                                                            squiggly lines on dessert plates..prefer the schmear
                                                                                                                                                                                                                            short ribs..for Fakey

                                                                                                                                                                                                                            regards to 'smoke lettuce'..I've had char romaine caesar that is delicious but don't see it much on menus..is that what you mean?

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: Beach Chick
                                                                                                                                                                                                                              512window Mar 3, 2011 11:56 AM

                                                                                                                                                                                                                              Any 'tini's that are not mar

                                                                                                                                                                                                                              Whoopie pies

                                                                                                                                                                                                                            2. d
                                                                                                                                                                                                                              DJade Mar 3, 2011 12:25 PM

                                                                                                                                                                                                                              "Exotic" and "healthy" starches like quinoa and bulgur. I was actually so turned off by the trend I didn't even realize I really do like bulgur...

                                                                                                                                                                                                                              And seitan. If I hadn't grown up with it I probably would dislike it. I tend to dislike things that health food nuts try to push on me...which is why I try to taste it before it becomes a fad.

                                                                                                                                                                                                                              Goji berries is another. What, was "wolfberry" too simple a name?

                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                              1. re: DJade
                                                                                                                                                                                                                                hyacinthgirl Mar 3, 2011 01:28 PM

                                                                                                                                                                                                                                Second goji berries! They don't even taste good, in my opinion.

                                                                                                                                                                                                                                I'm also pretty tired of the whole chef is god mentality that seems to be cropping up in the new restaurants near me. I understand no substitutions, but if I can't have you hold the cheese on the gourmet burger because it compromises the integrity of your artistic genius, I feel you may be going too far. Of course, it's the chef's right as it is mine to not return, but the amount of restaurants I don't want to return to is starting to add up.

                                                                                                                                                                                                                                1. re: hyacinthgirl
                                                                                                                                                                                                                                  Mr Taster Mar 3, 2011 01:57 PM

                                                                                                                                                                                                                                  What I dislike is this idea of the Great White Chefs "discovering" something for the American middle class palate that billions of people (literally) elsewhere in the world have been eating cheaply for centuries, and then charging a premium for them.

                                                                                                                                                                                                                                  Goji berries have been an ingredient in Chinese cooking and medicine for a very long time. Bought at a Chinese grocer or pharmacy, they're cheap. At Whole Foods, not. But the average person is going to get their food pellet from the dispenser that they are familiar with. I guess we're all guilty of that to a greater or lesser degree.

                                                                                                                                                                                                                                  I dislike the fact that marketing people decided that the "Goji berries" name should stick, because it sounds more exotically Asian than "wolfberries" and therefore white people are more apt to try it.

                                                                                                                                                                                                                                  I also dislike the mystification of the East as an exotic bastion of ancient secrets. Asia is not a Zen garden. It's largely chaotic, dirty, maddening, surprising, disgusting, delicious and infinitely fascinating place. I'm convinced that your average Asia-loving Whole Foods junkie would absolutely hate the reality of Asia. The American branded idea of it is much more appealing.

                                                                                                                                                                                                                                  Mr Taster

                                                                                                                                                                                                                                  1. re: Mr Taster
                                                                                                                                                                                                                                    EWSflash Mar 6, 2011 08:03 AM

                                                                                                                                                                                                                                    my gosh, you're so right. I get goji berries (because I love them) at the Asian market for $35 for 8-12 oz, but Dole or somebody has little tiny ziplock foil packets of them for $6- maybe a couple of ounces. They may be fresher but i usually put them in soups and noodle bowls anyway so they plump up regardless. The Asian market is a lot less 'hygenic', with a lot of "gross" or unrecognizable products that scare people. I think they're interesting.

                                                                                                                                                                                                                                    1. re: EWSflash
                                                                                                                                                                                                                                      tastesgoodwhatisit Mar 6, 2011 08:16 PM

                                                                                                                                                                                                                                      You pay how much?!?

                                                                                                                                                                                                                                      I can get a good sized bag (sealed) for about $1 or 2.

                                                                                                                                                                                                                                      1. re: tastesgoodwhatisit
                                                                                                                                                                                                                                        EWSflash Mar 7, 2011 06:19 PM

                                                                                                                                                                                                                                        I guess I pay a little more than you, but at least I'm not getting the equivalent of Craisins (aka the generic dried cranberries) for a premium price in a politically correct mylar ziplock bag.
                                                                                                                                                                                                                                        Where are you, by the way? I have goji envy.

                                                                                                                                                                                                                                        1. re: EWSflash
                                                                                                                                                                                                                                          tastesgoodwhatisit Mar 7, 2011 07:04 PM

                                                                                                                                                                                                                                          I"m in Taiwan - they're a totally normal and unremarkable part of traditional cuisine here, particularly medicinal foods. It was only in this thread that I discovered that they are trendy (I know them as Chinese Wolfberries in English).

                                                                                                                                                                                                                                          1. re: tastesgoodwhatisit
                                                                                                                                                                                                                                            Mr Taster Mar 8, 2011 10:16 AM

                                                                                                                                                                                                                                            Yes, exactly!

                                                                                                                                                                                                                                            I suppose what I find most offensive is the marketing behind these things.

                                                                                                                                                                                                                                            Someone, somewhere, decided that White People should know about This Particular Item. Out of all the thousands of ordinary, mundane Chinese food, the Great American Marketing Gods deemed that This Chinese Wolfberry should be destined for Greatness.


                                                                                                                                                                                                                                            Who knows.

                                                                                                                                                                                                                                            They're Asian, and a part of traditional Chinese medicine, so you know there's going to be an automatic audience of wealthy, Asian-loving, Whole Foods shoppers who will just sop up those unverified health benefit claims without making any effort to learn or know about the Chinese medicine philosophy behind them.

                                                                                                                                                                                                                                            Also, perhaps their marketing potential comes from the fact that they look like raisins, or cranberries, something Western people are already familiar with, so it would likely be a quick sell, as opposed to the tons of other Chinese herbs which look like wood, or dried bugs, or have that distinctive medicinal herb aroma, or other unappealing, indigestible characteristics.

                                                                                                                                                                                                                                            Hey, there's nothing wrong with them. I kind of like them in soups and such... not so much when they're covered with dark chocolate (Gojiettes!) They're a little bitter to eat straight, but they're palatable enough to my taste. I just resent people charging upwards of $15 for exactly the same bag I could get for $2, just because the package is fancier and marketed to a demographic wholly unfamiliar with the history of the product, or what a fair price for them should be.

                                                                                                                                                                                                                                            In the end, it takes advantage of people's ignorance of a particular product (in this case Goji berries), and that doesn't sit well with me.

                                                                                                                                                                                                                                            Mr Taster

                                                                                                                                                                                                                                            1. re: Mr Taster
                                                                                                                                                                                                                                              tastesgoodwhatisit Mar 8, 2011 10:59 PM

                                                                                                                                                                                                                                              I actually find it kind of interested what gets flagged as trendy in an international market.

                                                                                                                                                                                                                                              You need something that's exotic enough to be alluring - preferably with some sort of ancient wisdom/health benefits spin to it. But it needs to be familiar and/or non-threatening enough to be saleable to a broad range of people, and safe enough that people won't make themselves sick though ignorance (water caltrops, for example, are tasty and look really cool, but have to be cooked to kill parasites).

                                                                                                                                                                                                                                              I actually like a lot of the traditional medicinal soups, although they certainly are completely foreign tasting.

                                                                                                                                                                                                                                              Now, if I wanted to go into the food business in Taiwan I'd start off trends in mulled wine and flavoured cream cheese, based on the reactions I've got serving them to friends.

                                                                                                                                                                                                                                              1. re: tastesgoodwhatisit
                                                                                                                                                                                                                                                Mr Taster Mar 9, 2011 08:15 AM

                                                                                                                                                                                                                                                Ah, thanks for the heads up! I never knew what those little bullhorned nuts were called in english (and never knew about the danger of parasites either)

                                                                                                                                                                                                                                                Mr Taster

                                                                                                                                                                                                                                              2. re: Mr Taster
                                                                                                                                                                                                                                                Pincus Mar 25, 2011 11:28 AM

                                                                                                                                                                                                                                                Here they get marketed as being from Tibet, which adds to their mystique.

                                                                                                                                                                                                                                                1. re: Mr Taster
                                                                                                                                                                                                                                                  EWSflash Apr 9, 2011 05:41 PM

                                                                                                                                                                                                                                                  Yes, my point exactly

                                                                                                                                                                                                                                                2. re: tastesgoodwhatisit
                                                                                                                                                                                                                                                  EWSflash Apr 9, 2011 05:39 PM

                                                                                                                                                                                                                                                  Aha. I'm in Arizona, and just today I ordered a goji berry plant online. From what I read they may grow well here. Anyway, you're in Taiwan which is why you get them so cheaply.
                                                                                                                                                                                                                                                  Lucky you- they're one of the Holy Grail fruits right now, along with acai berries.

                                                                                                                                                                                                                                    2. pinehurst Mar 3, 2011 01:17 PM

                                                                                                                                                                                                                                      Grilling everything.
                                                                                                                                                                                                                                      But more than that, artsy fartsy "mock foods". Oh, I'll mix olive essence and agar and drop it in dry ice, then drop it into that artsy fartsy (not mar-) 'tini. Just give me an olive, will ya?

                                                                                                                                                                                                                                      1. jfood Mar 3, 2011 01:19 PM

                                                                                                                                                                                                                                        Calling anything a slider if not produced by White Castle
                                                                                                                                                                                                                                        Calling a Manwich a Sloppy Joe
                                                                                                                                                                                                                                        Sushi - just had this conversation with some colleagues.
                                                                                                                                                                                                                                        Add me to the anti- 'tini brigade
                                                                                                                                                                                                                                        Calling something a pizza because it is served on a flat bread
                                                                                                                                                                                                                                        Calling something a hotdog when a cow or pig never graced the inside of the tube
                                                                                                                                                                                                                                        No-fat cheese
                                                                                                                                                                                                                                        Truffle oil, especially on fries

                                                                                                                                                                                                                                        Wow...this is very cathartic...Thanks a ton

                                                                                                                                                                                                                                        35 Replies
                                                                                                                                                                                                                                        1. re: jfood
                                                                                                                                                                                                                                          tanker64 Mar 3, 2011 03:55 PM

                                                                                                                                                                                                                                          Mrs Tanker has made me add basalmic vinegar. Tasty when used properly, but on everything?

                                                                                                                                                                                                                                          1. re: tanker64
                                                                                                                                                                                                                                            jfood Mar 3, 2011 04:16 PM

                                                                                                                                                                                                                                            have her take a whole bottle and boil down to a syrup, outstanding addition.

                                                                                                                                                                                                                                            BTW - keep the nose away from the fumes.

                                                                                                                                                                                                                                            1. re: tanker64
                                                                                                                                                                                                                                              LulusMom Mar 3, 2011 06:08 PM

                                                                                                                                                                                                                                              I'm with her on the balsamic, but I think it has passed the trend line and become just an excepted "specialty food."

                                                                                                                                                                                                                                            2. re: jfood
                                                                                                                                                                                                                                              Jay F Mar 3, 2011 06:07 PM

                                                                                                                                                                                                                                              >>>>Calling anything a slider if not produced by White Castle<<<<

                                                                                                                                                                                                                                              Is that where "sliders" started? I've never eaten one, anywhere, kind of on principle.

                                                                                                                                                                                                                                              1. re: Jay F
                                                                                                                                                                                                                                                jfood Mar 3, 2011 06:15 PM

                                                                                                                                                                                                                                                It is very much a cult thing. I ate them growing up when they were 8-cents each.

                                                                                                                                                                                                                                                Here is a history.


                                                                                                                                                                                                                                                You should try one, but it may be an acquired taste.

                                                                                                                                                                                                                                                1. re: jfood
                                                                                                                                                                                                                                                  Jay F Mar 3, 2011 06:29 PM

                                                                                                                                                                                                                                                  There was a White Castle in my little town in NJ. I never ate there. I've never eaten at one anywhere.

                                                                                                                                                                                                                                                2. re: Jay F
                                                                                                                                                                                                                                                  hamboney Mar 3, 2011 07:05 PM

                                                                                                                                                                                                                                                  A good principle; they're called 'sliders' for a reason, eh?!

                                                                                                                                                                                                                                                  1. re: hamboney
                                                                                                                                                                                                                                                    jfood Mar 3, 2011 07:09 PM

                                                                                                                                                                                                                                                    i have eaten thousands in my life and no ill effects.As for me they slide off the grill and into the bag.

                                                                                                                                                                                                                                                    1. re: jfood
                                                                                                                                                                                                                                                      hamboney Mar 3, 2011 07:14 PM

                                                                                                                                                                                                                                                      Must be my gut, had to stop more than a few times on the way home from Indy...oops, way TMI; my bad!

                                                                                                                                                                                                                                                      Methinks it must be time to try again, thanks jf

                                                                                                                                                                                                                                                      I did think they tasted great!

                                                                                                                                                                                                                                                      1. re: hamboney
                                                                                                                                                                                                                                                        donovt Mar 9, 2011 05:07 PM

                                                                                                                                                                                                                                                        It's not just you. I've always known white castle burgers as "belly bombers". That being said, I think they're worth it 3 or 4 times a year.

                                                                                                                                                                                                                                                      2. re: jfood
                                                                                                                                                                                                                                                        Jay F Mar 3, 2011 07:25 PM

                                                                                                                                                                                                                                                        For me, it's more that I'm drawn to burgers only four or five times a year, and I'd rather get a big one. Though I discovered I like Five Guys last year.

                                                                                                                                                                                                                                                        1. re: Jay F
                                                                                                                                                                                                                                                          jfood Mar 4, 2011 03:13 AM

                                                                                                                                                                                                                                                          With none within 30 miles it is rare a get them any longer, but it is like a hug from the past. and i just do not get the 5g love, but it is hard to put a stake in the ground with WC and then criticize 5g,...to each their own. I ate at a place White Manna in NJ a couple of weeks ago, even Michael Symon did a show there, and they had an interesting presentation.

                                                                                                                                                                                                                                                          1. re: jfood
                                                                                                                                                                                                                                                            EWSflash Apr 9, 2011 05:43 PM

                                                                                                                                                                                                                                                            You're lucky, jfood, i don't think there's one within a thousand miles of here. Only ever had the frozen ones, which I actually like, but I doubt they measure up to the fresh. Ever.

                                                                                                                                                                                                                                                    2. re: Jay F
                                                                                                                                                                                                                                                      sisterfunkhaus Dec 10, 2011 08:21 AM

                                                                                                                                                                                                                                                      I love White Castle burgers. OMG. I had some when traveling. I think about them all of the time b/c we can't get them in Texas.

                                                                                                                                                                                                                                                    3. re: jfood
                                                                                                                                                                                                                                                      Passadumkeg Mar 4, 2011 08:58 AM

                                                                                                                                                                                                                                                      Good uns; and calling Talor Pork Roll, Talor Ham, northerner!

                                                                                                                                                                                                                                                      1. re: Passadumkeg
                                                                                                                                                                                                                                                        jfood Mar 4, 2011 10:01 AM

                                                                                                                                                                                                                                                        Yeah...dontya hate it when us dang New Joisians call Taylor Pork Roll, Talor Ham. "-)).

                                                                                                                                                                                                                                                        BTW - Just had some outstanding pulled pork tacos. And it even had a little spiciness.

                                                                                                                                                                                                                                                        1. re: jfood
                                                                                                                                                                                                                                                          Passadumkeg Mar 4, 2011 10:22 AM

                                                                                                                                                                                                                                                          The breakfast buritos at my high school are better tahn amny commerical ones; green chile and chorizo, please.

                                                                                                                                                                                                                                                          1. re: Passadumkeg
                                                                                                                                                                                                                                                            jfood Mar 4, 2011 01:02 PM

                                                                                                                                                                                                                                                            not fair...the best thing my cafeteria served was a half pint of chocolate milk.

                                                                                                                                                                                                                                                          2. re: jfood
                                                                                                                                                                                                                                                            Jay F Mar 4, 2011 02:08 PM

                                                                                                                                                                                                                                                            Now pork roll I *loved*, especially on a hard roll with cheddared scrambled eggs.

                                                                                                                                                                                                                                                            1. re: Jay F
                                                                                                                                                                                                                                                              Passadumkeg Mar 4, 2011 02:13 PM

                                                                                                                                                                                                                                                              Fried egg, cheese & ketchup.

                                                                                                                                                                                                                                                        2. re: jfood
                                                                                                                                                                                                                                                          EWSflash Mar 6, 2011 08:26 AM

                                                                                                                                                                                                                                                          I just discovered truffle oil so i'm glad it hasn't been banned yet.

                                                                                                                                                                                                                                                          1. re: EWSflash
                                                                                                                                                                                                                                                            AsperGirl Dec 14, 2011 11:44 AM

                                                                                                                                                                                                                                                            That's funny, because I was just going to say I was tired of people trashing any use of truffle oil that contains an artificial flavor.

                                                                                                                                                                                                                                                            YES I KNOW IT'S INFUSED WITH AN ARTIFICIAL MOLECULE. BUT SO IS THAT XANTHAN GUM NOODLE YOU'RE SERVING WITH THAT FOAM BUBBLE.

                                                                                                                                                                                                                                                            1. re: AsperGirl
                                                                                                                                                                                                                                                              EWSflash Dec 15, 2011 06:55 PM

                                                                                                                                                                                                                                                              I don't give a fiddler's fart about the artificial molecule, either, I just like the way that smelling and tasting the essence of truffle makes me feel. I REALLY like it.

                                                                                                                                                                                                                                                              1. re: EWSflash
                                                                                                                                                                                                                                                                alkapal Dec 16, 2011 12:29 AM

                                                                                                                                                                                                                                                                doesn't a fiddler's fart smell like a truffle?

                                                                                                                                                                                                                                                                1. re: EWSflash
                                                                                                                                                                                                                                                                  AsperGirl Dec 16, 2011 01:47 AM

                                                                                                                                                                                                                                                                  It's a nice variation in the right dishes, used with a light hand. It seems to me to also be a nice way to get started trying out more truffle products, like truffle butter.

                                                                                                                                                                                                                                                            2. re: jfood
                                                                                                                                                                                                                                                              sisterfunkhaus Dec 10, 2011 08:19 AM

                                                                                                                                                                                                                                                              I do have a HUGE pet peeve of people calling sweet mixed drinks martinis. Just b/c you put it in a martini glass does not make it a martini. A martini is gin and vermouth with an olive or lemon peel. Vodka martinis made with vodka and vermouth are an acceptable variation, as is making a martini dirty. Beyond those ingredients, it isn't a martini.

                                                                                                                                                                                                                                                              I LOVE martinis. Everyone who has ever tasted a martini I am having at a bar or restaurant hates them. So, why try to associate yourself with a drink you hate by bastardizing it? If you don't like it, you don't like it. If you don't like it, don't drink it. And, quit calling those candied up concoctions martinis.

                                                                                                                                                                                                                                                              1. re: sisterfunkhaus
                                                                                                                                                                                                                                                                alkapal Dec 12, 2011 03:45 AM

                                                                                                                                                                                                                                                                >>>And, quit calling those candied up concoctions martinis.<<<

                                                                                                                                                                                                                                                                .,.that way people can look all grown up but be drinking a kiddie cocktail. ;-). i'd bet that they wouldn't be so enamored if it was served in a highball glass.

                                                                                                                                                                                                                                                                1. re: alkapal
                                                                                                                                                                                                                                                                  mokie Dec 12, 2011 04:12 AM

                                                                                                                                                                                                                                                                  Sweet bacon Jesus, this.

                                                                                                                                                                                                                                                                  Pretending boozy juice is in any way a real adult drink is almost as bad as wasting perfectly good liquor on someone who can't even drink it unless it's masked in juice, sugar and flavorings.

                                                                                                                                                                                                                                                                  1. re: mokie
                                                                                                                                                                                                                                                                    EWSflash Dec 15, 2011 06:58 PM

                                                                                                                                                                                                                                                                    I actually like a sip of one of those drinks if I'm in the mood. But not much more than that.

                                                                                                                                                                                                                                                                2. re: sisterfunkhaus
                                                                                                                                                                                                                                                                  Cremon Dec 14, 2011 10:10 AM

                                                                                                                                                                                                                                                                  +1 I love REAL martinis. Gin, NOT vodka.

                                                                                                                                                                                                                                                                  1. re: Cremon
                                                                                                                                                                                                                                                                    twyst Dec 14, 2011 10:45 AM

                                                                                                                                                                                                                                                                    Haha yes, so true. One of my favorite things to snicker at when I was tending bar in college was people who would gripe about fruity drinks in cocktail glasses being called martinis, but would then order a "vodka martini" and think they were really drinking a martini.

                                                                                                                                                                                                                                                                    1. re: twyst
                                                                                                                                                                                                                                                                      linguafood Dec 14, 2011 11:02 AM

                                                                                                                                                                                                                                                                      Great way to get lots of tips, for sure.

                                                                                                                                                                                                                                                                      1. re: linguafood
                                                                                                                                                                                                                                                                        twyst Dec 14, 2011 12:03 PM

                                                                                                                                                                                                                                                                        Well of course you wait to laugh at them until after they leave :P
                                                                                                                                                                                                                                                                        I worked in really upscale places, we weren't allowed to harass the clientele even when they made fools of themselves :(

                                                                                                                                                                                                                                                                      2. re: twyst
                                                                                                                                                                                                                                                                        sandylc Dec 14, 2011 02:18 PM

                                                                                                                                                                                                                                                                        My 1984 Mr. Boston Official Bartender's Guide has a section for Martinis. In this section, it lists the Vodka Martini.

                                                                                                                                                                                                                                                                        1. re: sandylc
                                                                                                                                                                                                                                                                          mokie Dec 14, 2011 05:33 PM

                                                                                                                                                                                                                                                                          Blame James Bond.

                                                                                                                                                                                                                                                                3. k
                                                                                                                                                                                                                                                                  Klunco Mar 3, 2011 02:11 PM

                                                                                                                                                                                                                                                                  Truffle fries. Please make it stop!

                                                                                                                                                                                                                                                                  Places with craft cocktail menus and no training. I've been burned too many times to take chances on a bartenders by ordering real drinks at many places which is sad in its own right.

                                                                                                                                                                                                                                                                  3 Replies
                                                                                                                                                                                                                                                                  1. re: Klunco
                                                                                                                                                                                                                                                                    gaffk Mar 3, 2011 02:28 PM

                                                                                                                                                                                                                                                                    Duck fat fries. Like your truffle fries, make it stop!

                                                                                                                                                                                                                                                                    1. re: Klunco
                                                                                                                                                                                                                                                                      petek Mar 3, 2011 02:28 PM

                                                                                                                                                                                                                                                                      Gourmet burgers.$20.00 for a burger..please
                                                                                                                                                                                                                                                                      "Fire grilled" everything.As apposed to what?water grilled?
                                                                                                                                                                                                                                                                      cardamom on everything.. yuck!

                                                                                                                                                                                                                                                                      Donuts are the new cupcakes!!!!!

                                                                                                                                                                                                                                                                      1. re: Klunco
                                                                                                                                                                                                                                                                        Isolda Mar 4, 2011 09:06 AM

                                                                                                                                                                                                                                                                        +1 on the truffle fries. (Wow, I'm in a really hateful mood today.) My son's perfectly good steak frites was ruined at a restaurant last week because someone felt the need to further grease up his fries with truffle oil. Nasty, nasty, nasty.

                                                                                                                                                                                                                                                                      2. t
                                                                                                                                                                                                                                                                        The Yummer Mar 3, 2011 04:19 PM

                                                                                                                                                                                                                                                                        FOAM - won't say what it resembles but it should not be allowed on food!

                                                                                                                                                                                                                                                                        1. Wisey Mar 3, 2011 05:20 PM

                                                                                                                                                                                                                                                                          Candied nuts in salads

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: Wisey
                                                                                                                                                                                                                                                                            Isolda Mar 4, 2011 09:04 AM

                                                                                                                                                                                                                                                                            I should have read your post before I commented on the same annoying trend (below).

                                                                                                                                                                                                                                                                          2. d
                                                                                                                                                                                                                                                                            dankshwhat Mar 3, 2011 05:22 PM

                                                                                                                                                                                                                                                                            gelee. really not a fan of the texture...could have easily just been a sauce or something.

                                                                                                                                                                                                                                                                            1. RealMenJulienne Mar 3, 2011 06:14 PM

                                                                                                                                                                                                                                                                              There is an easy way to avoid all these irritating trends (and they are all irritating). That is to eat at places which don't pay attention to trends. The polish sausage stand where you have to eat standing up. The corner deli where you can get a sub sandwich with 3 kinds of meat for $5.99. The sketchy-looking Pakistani place full of cab drivers. The super-old-school Italian place with red-and-white checked tablecloths that hasn't changed their menu or their decor since the Rat Pack era. THESE are the restaurants worth your time (and your dollar).

                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                              1. re: RealMenJulienne
                                                                                                                                                                                                                                                                                jwynne2000 Sep 24, 2011 06:58 AM

                                                                                                                                                                                                                                                                                Absolutely agree.

                                                                                                                                                                                                                                                                              2. gmm Mar 3, 2011 10:44 PM

                                                                                                                                                                                                                                                                                food other than candy in "lollipop" form
                                                                                                                                                                                                                                                                                pomegranate in everything

                                                                                                                                                                                                                                                                                1. c
                                                                                                                                                                                                                                                                                  cavandre Mar 4, 2011 03:57 AM

                                                                                                                                                                                                                                                                                  Ruining wonderful dishes by sticking in goat cheese.

                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                  1. re: cavandre
                                                                                                                                                                                                                                                                                    Isolda Mar 4, 2011 09:03 AM

                                                                                                                                                                                                                                                                                    Ditto for candied walnuts. I love both goat cheese and candied walnuts, but I don't want them in every salad I eat.

                                                                                                                                                                                                                                                                                  2. Passadumkeg Mar 4, 2011 08:59 AM

                                                                                                                                                                                                                                                                                    The Hatch chile pandamonia. Go thirty miles in any direction and by the same chile at 1/2 the cost. Name recognition costs ya.

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: Passadumkeg
                                                                                                                                                                                                                                                                                      alliegator Mar 4, 2011 09:53 AM


                                                                                                                                                                                                                                                                                      1. re: alliegator
                                                                                                                                                                                                                                                                                        EWSflash Mar 6, 2011 08:31 AM

                                                                                                                                                                                                                                                                                        Double the +1 for me (that's a total of +3)

                                                                                                                                                                                                                                                                                    2. i
                                                                                                                                                                                                                                                                                      Isolda Mar 4, 2011 09:02 AM

                                                                                                                                                                                                                                                                                      Panna cotta. Bad, boring desserts in general. And I still see tiramisu on menus of restaurants that should know better. If Asian restaurants can serve Italian desserts, why can't everyone serve mango sticky rice? That would make me happy.

                                                                                                                                                                                                                                                                                      6 Replies
                                                                                                                                                                                                                                                                                      1. re: Isolda
                                                                                                                                                                                                                                                                                        sunshine842 Mar 4, 2011 09:08 AM

                                                                                                                                                                                                                                                                                        as soon as the big food wholesalers start selling mango sticky rice at 89cents a portion, it'll start showing up. :S

                                                                                                                                                                                                                                                                                        1. re: Isolda
                                                                                                                                                                                                                                                                                          Jay F Mar 4, 2011 02:11 PM

                                                                                                                                                                                                                                                                                          I love panna cotta. My grandmother used to make it for Christmas or Thanksgiving. Nobody in my family liked pumpkin pie, thank god.

                                                                                                                                                                                                                                                                                          And it just could not be any easier to make. Love it, love it, love it.

                                                                                                                                                                                                                                                                                          Mango sticky rice = three things I'm not crazy about.

                                                                                                                                                                                                                                                                                          1. re: Isolda
                                                                                                                                                                                                                                                                                            EWSflash Mar 6, 2011 08:32 AM

                                                                                                                                                                                                                                                                                            How do you makle mango sticky rice? It sounds wonderful.

                                                                                                                                                                                                                                                                                            1. re: Isolda
                                                                                                                                                                                                                                                                                              Bob W Dec 12, 2011 10:53 AM

                                                                                                                                                                                                                                                                                              I really like both panna cotta and mango sticky rice.

                                                                                                                                                                                                                                                                                              But hold the cupcakes. I didn't even like them as a kid (not a big frosting guy, esp when combined with stale cake).

                                                                                                                                                                                                                                                                                              1. re: Bob W
                                                                                                                                                                                                                                                                                                sandylc Dec 12, 2011 02:52 PM

                                                                                                                                                                                                                                                                                                There are a lot of bad cupcakes out there giving cupcakes a bad name. A soft, moist, flavorful cupcake with an appropriately sweet frosting in a reasonable amount can be really delicious.

                                                                                                                                                                                                                                                                                                1. re: sandylc
                                                                                                                                                                                                                                                                                                  alkapal Dec 12, 2011 11:52 PM

                                                                                                                                                                                                                                                                                                  it is harder to get moist cupcakes compared with whole cakes because of how they are exposed all round to the heat, whereas a piece of cake has only one edge that was directly exposed.

                                                                                                                                                                                                                                                                                                  that's my story and i'm stickin' to it. ;-)

                                                                                                                                                                                                                                                                                            2. g
                                                                                                                                                                                                                                                                                              giorgionadi Mar 4, 2011 09:32 AM

                                                                                                                                                                                                                                                                                              I love everyone who says that they hate the cupcake trend. They are terribly trendy and really not THAT good.

                                                                                                                                                                                                                                                                                              Very annoying how everyone is suddenley finding the importance of local, sustainable, and organic. I mean thats what food should be at its core but we as Americans (as well as many other western developed nations) have lost our way. And thus it has become a TREND to eat like this. How about this. AMERICA, stop buying bullshit meat at the grocer, bags and boxes of machine processed and packaged food with shelf lives of a century, and start eating better. Cook at home. Get to know your local farmers market vendors. Yes it will be more expensive but thats only compared to the prices we think food should cost.

                                                                                                                                                                                                                                                                                              No way a filet mignon should cost 4.99 a lb like it does in some groceries. Do you really think you are getting something that is good quality prodcut? Its barely even a steer!!

                                                                                                                                                                                                                                                                                              18 Replies
                                                                                                                                                                                                                                                                                              1. re: giorgionadi
                                                                                                                                                                                                                                                                                                I used to know how to cook... Mar 4, 2011 09:41 AM

                                                                                                                                                                                                                                                                                                Even worse than cupcakes in general are red velvet cupcakes, or red velvet cake for that matter.

                                                                                                                                                                                                                                                                                                In my wildest dreams, I simply cannot imagine eating something that has a bottle of red food coloring as an ingredient. To me it's gross, simply gross.


                                                                                                                                                                                                                                                                                                1. re: I used to know how to cook...
                                                                                                                                                                                                                                                                                                  giorgionadi Mar 4, 2011 09:55 AM

                                                                                                                                                                                                                                                                                                  I USED TO KNOW HOW TO COOK...did you ever look at what is used to make that red food coloring most of the time. If its not RED #5 or 6 its prb carmine.


                                                                                                                                                                                                                                                                                                  1. re: giorgionadi
                                                                                                                                                                                                                                                                                                    I used to know how to cook... Mar 4, 2011 10:12 AM


                                                                                                                                                                                                                                                                                                    Here, for the ultimate back-to-basics cooks, is a recipe from the White House Cook Book, copyright 1887:

                                                                                                                                                                                                                                                                                                    Deep Red Coloring

                                                                                                                                                                                                                                                                                                    Take two cents worth of cochineal. Lay it on a flat plate and bruise it with the blade of a knife. Put it into half a teacupful of alcohol. Let it stand a quarter of an hour, and then filter it through fine muslin. Always ready for immediate use. Cork the bottle tight.

                                                                                                                                                                                                                                                                                                    Edited to add: For those who didn't check giorgionadi's link, carmine is cochineal, which is made by boiling dried insects in water.


                                                                                                                                                                                                                                                                                                    1. re: I used to know how to cook...
                                                                                                                                                                                                                                                                                                      invinotheresverde Mar 4, 2011 01:12 PM

                                                                                                                                                                                                                                                                                                      I'm sooooo with you on Red Velvet. It's so bland.

                                                                                                                                                                                                                                                                                                      1. re: invinotheresverde
                                                                                                                                                                                                                                                                                                        jfood Mar 4, 2011 02:10 PM

                                                                                                                                                                                                                                                                                                        add me to that. was very excited when i tried it, stared at it and said, "why?"

                                                                                                                                                                                                                                                                                                        1. re: invinotheresverde
                                                                                                                                                                                                                                                                                                          EWSflash Mar 6, 2011 08:34 AM

                                                                                                                                                                                                                                                                                                          Yeah, it's not anything enough except it's way too red.

                                                                                                                                                                                                                                                                                                        2. re: I used to know how to cook...
                                                                                                                                                                                                                                                                                                          lisaress Mar 7, 2011 06:49 PM

                                                                                                                                                                                                                                                                                                          Oh, my deeply PA Dutch family swoon over red velvet cake. Every time I see the results of that lovely hue on dentures, I swoon over the idea that I have developed an aversion to dessert. Burn me up some pig or cow and I am in heaven,

                                                                                                                                                                                                                                                                                                          1. re: lisaress
                                                                                                                                                                                                                                                                                                            EWSflash Oct 22, 2011 09:55 PM

                                                                                                                                                                                                                                                                                                            HA! you made my day with that statement.

                                                                                                                                                                                                                                                                                                          2. re: I used to know how to cook...
                                                                                                                                                                                                                                                                                                            ChristinaMason May 18, 2013 07:17 AM

                                                                                                                                                                                                                                                                                                            < For those who didn't check giorgionadi's link, carmine is cochineal, which is made by boiling dried insects in water.>

                                                                                                                                                                                                                                                                                                            Yeah, I dunno. This doesn't faze me. I'm not a huge fan of eating insects, but frankly, I'd rather have something that's natural than a bunch of synthetic chemicals produced in a lab. Anyone who drinks Campari or other orange/red-colored bitters has been consuming this without issue for a while.

                                                                                                                                                                                                                                                                                                            1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                              sandylc May 18, 2013 09:55 AM

                                                                                                                                                                                                                                                                                                              Lipstick, too, I believe has it.

                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                sunshine842 May 18, 2013 07:20 PM

                                                                                                                                                                                                                                                                                                                Yep -- historically, it's been used since ancient Egyptian times as a coloring -- originally only for fabrics, but human kind has been in direct contact with it for centuries.

                                                                                                                                                                                                                                                                                                                No biggie.

                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason
                                                                                                                                                                                                                                                                                                                  JMF Jun 24, 2013 12:11 PM

                                                                                                                                                                                                                                                                                                                  Actually Campari stopped using it six-seven years ago at least.

                                                                                                                                                                                                                                                                                                                  1. re: JMF
                                                                                                                                                                                                                                                                                                                    ChristinaMason Jun 24, 2013 09:10 PM

                                                                                                                                                                                                                                                                                                                    I didn't know that. What do they use now? It's still pretty widely used in the beverage industry though, no?

                                                                                                                                                                                                                                                                                                            2. re: I used to know how to cook...
                                                                                                                                                                                                                                                                                                              Jay F Mar 4, 2011 02:16 PM

                                                                                                                                                                                                                                                                                                              I love cupcakes. What's not to love? Here in Pittsburgh, the cupcake trend was the beginning of a wider-in-scope full service bakery trend the likes of which we hadn't seen in decades. In most neighborhoods, you either had to bake yourself (always my first choice) or buy greasecakes at the supermarket.

                                                                                                                                                                                                                                                                                                              It might never have happened if Dozen Cupcakes, now Dozen Bake Shop, hadn't come along. http://dozenbakeshop.com/

                                                                                                                                                                                                                                                                                                              If I don't like the frosting -- and I'm a *cake*, not a *frosting*, person -- I scrape it off. I

                                                                                                                                                                                                                                                                                                              1. re: I used to know how to cook...
                                                                                                                                                                                                                                                                                                                sunshine842 Mar 4, 2011 02:27 PM

                                                                                                                                                                                                                                                                                                                I'm one of those who can taste the red food coloring.

                                                                                                                                                                                                                                                                                                                It just tastes awful to me.

                                                                                                                                                                                                                                                                                                                1. re: I used to know how to cook...
                                                                                                                                                                                                                                                                                                                  Mona Williams Mar 25, 2011 01:26 PM

                                                                                                                                                                                                                                                                                                                  Or red velvet cake ice cream!

                                                                                                                                                                                                                                                                                                                2. re: giorgionadi
                                                                                                                                                                                                                                                                                                                  MichelleRenee Mar 4, 2011 01:32 PM

                                                                                                                                                                                                                                                                                                                  You're right. It shouldn't be a "trend", but it's a nice one to see happening. Some trends tend to stick, and I hope this is one of them.

                                                                                                                                                                                                                                                                                                                  1. re: giorgionadi
                                                                                                                                                                                                                                                                                                                    sandylc Nov 26, 2011 08:22 PM

                                                                                                                                                                                                                                                                                                                    4.99 a lb for filet?????Where to you live??????CHOICE filet is 20.00 here and has been for years - and I don't even live near a coast1

                                                                                                                                                                                                                                                                                                                  2. alliegator Mar 4, 2011 10:12 AM

                                                                                                                                                                                                                                                                                                                    Macaroni and cheese in all varieties on menus in nice restaurants being touted as the ultimate comfort food. I'm just not a fan. It's often gluey, salty and ugly to look at. Anyone can make that crud at home. When I go to a nice place I want something original, fresh, and lacking the ability to double as caulk in a pinch.

                                                                                                                                                                                                                                                                                                                    18 Replies
                                                                                                                                                                                                                                                                                                                    1. re: alliegator
                                                                                                                                                                                                                                                                                                                      Passadumkeg Mar 4, 2011 10:23 AM

                                                                                                                                                                                                                                                                                                                      And how!!! Not even lobster makes it anything but M&C.

                                                                                                                                                                                                                                                                                                                      1. re: Passadumkeg
                                                                                                                                                                                                                                                                                                                        jfood Mar 4, 2011 01:01 PM

                                                                                                                                                                                                                                                                                                                        What idiot ruined a good dish by adding lobster...totally with you.

                                                                                                                                                                                                                                                                                                                        1. re: jfood
                                                                                                                                                                                                                                                                                                                          Passadumkeg Mar 4, 2011 02:15 PM

                                                                                                                                                                                                                                                                                                                          Laughing Out Loud; hate these acronyms.

                                                                                                                                                                                                                                                                                                                          1. re: jfood
                                                                                                                                                                                                                                                                                                                            EWSflash Mar 6, 2011 08:35 AM

                                                                                                                                                                                                                                                                                                                            i love them both, but I'd eat the lobster first and have the mac &cheese for dessert.

                                                                                                                                                                                                                                                                                                                          2. re: Passadumkeg
                                                                                                                                                                                                                                                                                                                            alliegator Mar 4, 2011 02:38 PM

                                                                                                                                                                                                                                                                                                                            I think if I saw anyone trying to put perfectly good lobster in some ol' gloopy casserole dish of mac and cheese, I'd have to slap them down, grab the lobster and run like crazy!
                                                                                                                                                                                                                                                                                                                            Sorry to the lovers of the dish: rotten mood today ;)

                                                                                                                                                                                                                                                                                                                            1. re: alliegator
                                                                                                                                                                                                                                                                                                                              sunshine842 Mar 5, 2011 01:22 AM

                                                                                                                                                                                                                                                                                                                              Another corollary of my peeve -- just because Item A is tasty and Item B is tasty, there is no reason to automatically assume that something containing Item A and Item B will be a foodgasm on a plate!

                                                                                                                                                                                                                                                                                                                              sometimes Item A and Item B really don't pair all that well, and you just end up with a hot mess.

                                                                                                                                                                                                                                                                                                                              (Goat cheese and bacon are two particularly notable examples of things that don't play well with just everything.)

                                                                                                                                                                                                                                                                                                                          3. re: alliegator
                                                                                                                                                                                                                                                                                                                            Pincus Mar 4, 2011 11:41 AM

                                                                                                                                                                                                                                                                                                                            I like well-made mac and cheese as an option, but you're right, almost no one can do it that way.

                                                                                                                                                                                                                                                                                                                            Already mentioned:

                                                                                                                                                                                                                                                                                                                            - Foam
                                                                                                                                                                                                                                                                                                                            - Millimeter-thin smear of a sauce to impress me that you're not colour-blind

                                                                                                                                                                                                                                                                                                                            1. re: Pincus
                                                                                                                                                                                                                                                                                                                              MichelleRenee Mar 4, 2011 01:27 PM

                                                                                                                                                                                                                                                                                                                              What is this foam everyone's talking about?

                                                                                                                                                                                                                                                                                                                              I love a good lobster mac n cheese. Yum!

                                                                                                                                                                                                                                                                                                                              1. re: MichelleRenee
                                                                                                                                                                                                                                                                                                                                racer x Mar 4, 2011 02:47 PM

                                                                                                                                                                                                                                                                                                                                Foam is basically aerated sauce, popularized by Ferran Adrià and the molecular gastronomists.


                                                                                                                                                                                                                                                                                                                              2. re: Pincus
                                                                                                                                                                                                                                                                                                                                Jay F Mar 4, 2011 02:20 PM

                                                                                                                                                                                                                                                                                                                                I hate drizzling. I got a so-called lemon curd crepe at a so-called creperie, and it was a crepe with the teeniest little bit of strawberries inside, folded into a quarter of itself, and then drizzled on with lemon curd. Ridiculous. There should be plenty of lemon curd wherever it is advertised.

                                                                                                                                                                                                                                                                                                                              3. re: alliegator
                                                                                                                                                                                                                                                                                                                                Cachetes Mar 4, 2011 12:39 PM

                                                                                                                                                                                                                                                                                                                                Agreed! I just don't get it!

                                                                                                                                                                                                                                                                                                                                1. re: alliegator
                                                                                                                                                                                                                                                                                                                                  Mona Williams Mar 25, 2011 01:35 PM

                                                                                                                                                                                                                                                                                                                                  But hardly a trend, even in nice restaurants! In the new Gastronomica, the article "High-End Dining in the Nineteenth-Century United States," shows variations on mac-and-cheese outnumbering everything else on just about every restaurant's menu. Strangely enough, this fascination was not reflected in cookbooks of the time.

                                                                                                                                                                                                                                                                                                                                  1. re: alliegator
                                                                                                                                                                                                                                                                                                                                    BuckyE May 1, 2012 09:07 AM

                                                                                                                                                                                                                                                                                                                                    Is macaroni & cheese a trend? Interesting.

                                                                                                                                                                                                                                                                                                                                    The gluey problem comes, I think, from most people using a milk or cream sauce in it. That's a mistake. But it, by association with a bisque, probably suggests the lobster.

                                                                                                                                                                                                                                                                                                                                    See http://lovebunnies.luckypro.biz/01_st... for a good recipe. Use a heavy baking dish/casserole to get the bottom crust. No thin aluminum foil things! A pan of this at the pot luck never goes begging.

                                                                                                                                                                                                                                                                                                                                    1. re: BuckyE
                                                                                                                                                                                                                                                                                                                                      woodleyparkhound May 1, 2012 09:28 AM

                                                                                                                                                                                                                                                                                                                                      I think mac&cheese is a trend. It seems like I see it on practically every menu in town; I never used to. I'm invariably disappointed when I order it. I also think lobster mac&cheese, which I see a lot, is an abomination.

                                                                                                                                                                                                                                                                                                                                      1. re: woodleyparkhound
                                                                                                                                                                                                                                                                                                                                        Caroline1 May 1, 2012 10:03 AM

                                                                                                                                                                                                                                                                                                                                        Actually, lobster mac and cheese ALWAYS accomplishes what it is intended to do: Sucker people into paying more for mac and cheese than is reasonable. If you like fishy mac and cheese, go for it!

                                                                                                                                                                                                                                                                                                                                        1. re: Caroline1
                                                                                                                                                                                                                                                                                                                                          alkapal May 3, 2012 01:06 PM

                                                                                                                                                                                                                                                                                                                                          makes me think that "filet-o'-fish mac and cheese" is next up on mickey d's menu.

                                                                                                                                                                                                                                                                                                                                          i can see all those mac-n'-cheese haters flip around and head back to the drive thru. LOL.

                                                                                                                                                                                                                                                                                                                                          i can already envision the branding for "mickey d's mac n' cheese."

                                                                                                                                                                                                                                                                                                                                          1. re: alkapal
                                                                                                                                                                                                                                                                                                                                            flourgirl May 3, 2012 01:40 PM

                                                                                                                                                                                                                                                                                                                                            I make a great homemade mac & cheese - and over the years I've tried some variations (never lobster though) and i've come to the conclusion that I don't like them. Every time I did it, I was sorry I hadn't just made plain old mac & cheese instead. The only variations I bother with anymore are varying the types of cheese it's made from. That's it.

                                                                                                                                                                                                                                                                                                                                            1. re: flourgirl
                                                                                                                                                                                                                                                                                                                                              sunshine842 May 3, 2012 03:08 PM

                                                                                                                                                                                                                                                                                                                                              I hear you -- some things just shouldn't be fussed with. ;)

                                                                                                                                                                                                                                                                                                                                  2. MandalayVA Mar 4, 2011 12:14 PM

                                                                                                                                                                                                                                                                                                                                    Olive oil in desserts. Sorry, that's just flat-out gross.

                                                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                                                    1. re: MandalayVA
                                                                                                                                                                                                                                                                                                                                      small h Mar 4, 2011 03:10 PM

                                                                                                                                                                                                                                                                                                                                      I agree. I tried olive oil gelato, because I kept reading about it and got curious. Well, I like olive oil, and I like gelato, but I do not like olive oil gelato. It tastes like gelato with olive oil in it. Ew.

                                                                                                                                                                                                                                                                                                                                      1. re: MandalayVA
                                                                                                                                                                                                                                                                                                                                        chefathome Mar 4, 2011 03:11 PM

                                                                                                                                                                                                                                                                                                                                        Have you had an olive oil orange cake? Oh, wow. Sublime texture.

                                                                                                                                                                                                                                                                                                                                        1. re: chefathome
                                                                                                                                                                                                                                                                                                                                          Mona Williams Mar 25, 2011 01:39 PM

                                                                                                                                                                                                                                                                                                                                          That sounds yummy to me--especially if made with semolina.

                                                                                                                                                                                                                                                                                                                                      2. c
                                                                                                                                                                                                                                                                                                                                        chocomel Mar 4, 2011 03:45 PM

                                                                                                                                                                                                                                                                                                                                        Food truck trend. I used to love food trucks or cheap food vendor (for example in Asia). I used to think the focus is getting cheaper convenient food, but in San Francisco, the lines are too long, the food is mediocre (re: sometimes hot food is cold or vice versa) and would cost the same as a sit-down meal. Blergh.

                                                                                                                                                                                                                                                                                                                                        23 Replies
                                                                                                                                                                                                                                                                                                                                        1. re: chocomel
                                                                                                                                                                                                                                                                                                                                          hotdoglover Mar 4, 2011 03:57 PM

                                                                                                                                                                                                                                                                                                                                          One disturbing trend that started in the last year or so is the "Haute dog". A bored chef takes a hot dog and gussies it up with all sorts of fancy toppings that do not belong and only serve to mask the flavor of the frankfurter. Truffles, foie gras, raspberry wasabi sauce are only some of the ridiculous toppings put on a hot dog that costs an arm and a leg. Well, let me tell you that THE EMPEROR HAS NO CLOTHES!

                                                                                                                                                                                                                                                                                                                                          The hot dog is a simple unpretentious food that is best enjoyed with mustard and a minimum amount of toppings that enhance rather than disguise the taste of the meat (preferably natural casing) that should be the focus of the taste expreience.

                                                                                                                                                                                                                                                                                                                                          It's only a matter of time before someone somewhere stuffs a hot dog inside a deep fried twinkie.

                                                                                                                                                                                                                                                                                                                                          Below is something I posted last summer regarding this trend which I hope is only temporary.

                                                                                                                                                                                                                                                                                                                                          The hot dog is an icon and an important part of American culture. People don't want it messed with. Two unfortunate souls in New Jersey (the hot dog capital of the world) learned this lesson the hard way. They tried to bring the "haute dog" concept here with predictable results. After much hype and fanfare plus glorious reviews by the biased liberal media, the place was struck by lightning! A sure sign from above and a warning to cease their foolishness. They did not listen, and as a result their business died a slow miserable death. The guys were never heard from again.

                                                                                                                                                                                                                                                                                                                                          It was so bad that the rats and pigeons wouldn't even eat the left over scraps from the "haute dogs" that were in the dumpsters. Even rats and pigeons have standards!

                                                                                                                                                                                                                                                                                                                                          Contrast this to Rutt's Hut, an old school Jersey hot dog legend. You can't even get across the parking lot without encountering pigeons who are so bold that they try to take bites of hot dogs from people who are walking to their cars. These pigeons are so brazen that they routinely shake down rats for lunch money.

                                                                                                                                                                                                                                                                                                                                          Any faux "chef" would be appalled upon enetering this stronghold of American hot dogs. The decor hasn't changed since 1928. The only toppings you can get on your dogs would be mustard and Rutt's special relish. No kraut, no chili, no foie gras. If you ask, they not so politely tell you to go somewhere else. They stick to what made them a legend. Their loyal customers wouldn't stand for any frivolous changes. By the way, their relish is like no other and goes perfectly with their deep fried dogs. Created by an old German gentleman rather than some fancy pants "haute" chef. None other than the bambino himself, Babe Ruth, used to eat at Rutt's Hut.

                                                                                                                                                                                                                                                                                                                                          While todays "haute" ballplayers perform on steroids and amphetamines, the Babe, a true American hero, did it on hot dogs and beer from Rutt's Hut.

                                                                                                                                                                                                                                                                                                                                          1. re: hotdoglover
                                                                                                                                                                                                                                                                                                                                            Passadumkeg Mar 4, 2011 06:05 PM

                                                                                                                                                                                                                                                                                                                                            + google Gimme a cremator! Hold the kim chi, please.

                                                                                                                                                                                                                                                                                                                                            1. re: hotdoglover
                                                                                                                                                                                                                                                                                                                                              alliegator Mar 4, 2011 06:39 PM

                                                                                                                                                                                                                                                                                                                                              A haute dog truck recently set up shop in front of my apt building. I've not visited yet, nor have my friends. Truthfully, I'm just not inclined...
                                                                                                                                                                                                                                                                                                                                              When I know you can get a brilliant sausage with bread in eastern Europe for about a dollar, I don't feel the need to pay 6 skins for this dude's wares.

                                                                                                                                                                                                                                                                                                                                              1. re: hotdoglover
                                                                                                                                                                                                                                                                                                                                                sunshine842 Mar 5, 2011 01:25 AM

                                                                                                                                                                                                                                                                                                                                                and ugh. Hot dogs.

                                                                                                                                                                                                                                                                                                                                                I do eat hot dogs -- when I'm hungry to the point of collapse and it's not a good time to kill and eat my companions.

                                                                                                                                                                                                                                                                                                                                                1. re: sunshine842
                                                                                                                                                                                                                                                                                                                                                  Passadumkeg Mar 5, 2011 04:50 AM

                                                                                                                                                                                                                                                                                                                                                  I think hot dogs are a cultural thing. As HDL, notes, NJ is the epicenter of the hot dog world. I'm a pretty discerning eater, but when back in NJ, look out! Here in New Mexico the doggie culture is non-existent, the local dogs are inedible and I stick to burritos. Give Holly a read:

                                                                                                                                                                                                                                                                                                                                                  1. re: Passadumkeg
                                                                                                                                                                                                                                                                                                                                                    jfood Mar 5, 2011 05:20 AM


                                                                                                                                                                                                                                                                                                                                                    Great link...very inclusive

                                                                                                                                                                                                                                                                                                                                                    1. re: jfood
                                                                                                                                                                                                                                                                                                                                                      Passadumkeg Mar 5, 2011 06:10 AM

                                                                                                                                                                                                                                                                                                                                                      I carried a print out of Holly's recs. in the glove box of my car for our quarterly trips from Maine to mom's in NJ, down to Wesleyan and out to Cornell (not much out there).
                                                                                                                                                                                                                                                                                                                                                      There are a couple of hot dog shacks in Albuquerque, but w/ so many other options, why bother? I returned to the Alpine sausage house after 31 years, great wursts, same owner, a very strange time warp.
                                                                                                                                                                                                                                                                                                                                                      Will do the Maine to NJ run this summer, possibly w/ Dogracs.

                                                                                                                                                                                                                                                                                                                                                      1. re: Passadumkeg
                                                                                                                                                                                                                                                                                                                                                        jfood Mar 5, 2011 06:16 AM

                                                                                                                                                                                                                                                                                                                                                        that sounds like a lobster roll to fried clam roll to hot dog 5K

                                                                                                                                                                                                                                                                                                                                                2. re: hotdoglover
                                                                                                                                                                                                                                                                                                                                                  EWSflash Mar 6, 2011 08:37 AM

                                                                                                                                                                                                                                                                                                                                                  Oh gods, now you've done it, put into print the idea of putting a hot dog into a twinkie...

                                                                                                                                                                                                                                                                                                                                                  1. re: EWSflash
                                                                                                                                                                                                                                                                                                                                                    hotdoglover Mar 6, 2011 09:27 AM

                                                                                                                                                                                                                                                                                                                                                    Yeah, that was probably not a good idea. But I'll be darned if it doesn't happen. And those who think they are hip and trendy will be lining up to buy it.