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Food fads that are over-used

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I have two food fads them that I consider over-used right now. You know, the food item that ends up on a standard dish and somehow magically makes it a new "creative" dish. The first is the poached/sunny side up egg on top of an entree. Anyone else notice how frequently its showing up on menus these days. Eggs are delicious, but they just don't transform a dish for me.

The second, (I should probably take cover when I say it), is bacon. I love bacon as much as the next person. Yep, totally agree that the fat and flavor can't be beat. But it's everywhere, which makes it so much less special. Just this morning I opened up a food blog and there was a piece of bacon wrapped corn, which was right next to a picture of bacon cornbread, which was just up the page from the bacon mac & cheese.

Anyone else have a food fad they are tired of seeing?

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  1. Sushi. It is now on the menu. Everywhere. In the supermarket, French, Italian, American, Californian, AYCE, Chinese, Thai, and coming soon to a motorcycle bar in town. Even found it in a Japanese place.

    7 Replies
    1. re: INDIANRIVERFL

      McDonald's sushi, anyone?

      1. re: INDIANRIVERFL

        I don't like to see these things on the same menu:

        sushi
        tacos
        lettuce wraps
        sliders

        EVERY bar in the greater Seattle area seems to have these 4 things on them. I love all of these items individually, but seeing them on one menu weirds me out and invariably results in overly sweet, mediocre versions.

        To add to my chagrin, I saw an episode of Restaurant Impossible where they 'revamped' the menu and added tacos to the bar menu of an ITALIAN restaurant. Geez.

        1. re: soypower

          "I don't like to see these things on the same menu:

          sushi
          tacos
          lettuce wraps
          sliders"

          I agree 100%. It's not like any one of those things is bad (some are quite good!), but to be able to get them all in one restaurant (which I see a lot here on the East coast as well) is just wrong.

          1. re: ttoommyy

            Highly amused. And I agree.

            (By the way, why would anyone want to eat fugu puffer fish and risk their life. Its tough enough surviving the office without risking my life over eating a lump of raw fish. I know some restaurants where hygiene means patrons risk their life daily without the need of imported fish of the Russian roulette variety)

            1. re: Boffy

              i agree to a point on fugu - but, statistically, you're not in any danger at all. especially in japan, with the strict procedures and regulations around fugu, getting out of bed in the morning is riskier - from 1993-2006, only one incident of fugu poisoning happened in a restaurant. all others were a result of (untrained) fishermen eating their own catch.

              that said, i've eaten fugu and it tastes like not much. kind of not worth the money or the calories, except for the "i done gone did that" factor.

            2. re: ttoommyy

              Some years ago, the buzz word was "Wraps." When every fast-food restaurant in the US had a half-dozen "Wraps," everyone knew that they were "done."

              Now, "Sliders" are the new "Wraps." Even with alleged Kobe, those Sliders are dreck!

              Hunt

            3. re: soypower

              And sliders are supposed to bin thin - like White Castle. That's the whole point - not just smaller. The sliders on these menus usually are thick and basically mini burgers.

          2. I'm already sick of hearing about and reading about the cronut on every food-related website out there. Please go away cronut!

            1 Reply
            1. re: Firegoat

              I'd try it, only because it's "food." Otherwise, I eat either a croissant or a donut about once a year, and that's probably in economy class

              Jonathan
              http://buildingmybento.com
              http://collaterallettuce.com

            2. Probably not a popular opinion, but I'm really tired of piling food vertically, especially if there's a pool of some kind of sauce or reduction on the bottom. Makes me long for those old melamine sectioned plates to force chefs to separate foods.

              (Or not. Remembering the sound of a fork scraping melamine::: shudder:::)

              12 Replies
              1. re: juliasqueezer

                I guess I thought that fad was over. I haven't seen it in ages anyway.

                1. re: c oliver

                  Yeah, wasn't that a 90's thing?

                2. re: juliasqueezer

                  Do you prefer horizontal piling?

                  1. re: TroyTempest

                    How about just placing the food on the plate separately but attractively? I believe @juliasqueezer was referring to the ridiculous tower of foods some restaurants serve.

                     
                    1. re: ttoommyy

                      Quick. tip it over!

                      1. re: Firegoat

                        Don't do it, man. It looks like one angry little Food Muppet.

                      2. re: ttoommyy

                        C'mon man, it was a joke. I know what she was referring to. My point is that vertical piling is redundant.

                        1. re: TroyTempest

                          we were smiling along with you!

                          1. re: TroyTempest

                            Ah, didn't get the joke. Sorry.

                        2. re: TroyTempest

                          Sorry for the duplicate redundancy.

                          1. re: juliasqueezer

                            The department of redundancy department forgives you ;)

                            1. re: TroyTempest

                              ...and the Natural Guard, too.

                      3. Cupcakes! I know they're cute and a good way to sample cake without feeling too guilty, but they're EVERYWHERE!!

                        12 Replies
                        1. re: Sra. Swanky

                          IMO cupcakes are for 6 yr olds birthday parties. But despite my boycott of the place, the cupcake store near me refuses to die.

                          1. re: al b. darned

                            So many times I hear this sentiment about cupcakes but for years before the "cupcake craze" we always made cupcakes in my family, and not just for birthdays. In fact, we always had a whole cake at birthdays. My mother made cupcakes just to make them. I just don't get this "for children only" thing.

                            Also, when seving a large group (not just a kids party), they are perfect. Equal, small portions. No messy cutting of cake, They can be decorated to fit in at a casual family reunion or an elegant wedding.

                            1. re: ttoommyy

                              I agree. I have commented before on the hate for cupcakes. They are just small cakes. If a person dislikes large cakes, then I understand disliking cupcakes, but cake is cake regardless of shape, size, etc.

                              Of course, the quality of the cupcakes makes a difference, but that's true with all food, isn't it? I am sure some cupcake stores use mixes and shortening frosting, but, again, so do some bakeries that make regular-sized cakes. So again, moot point.

                              1. re: sandylc

                                "Of course, the quality of the cupcakes makes a difference, but that's true with all food, isn't it?"

                                Absolutely agree.

                                What is so childish and "over" about these?

                                 
                                1. re: sandylc

                                  "They are just small cakes."

                                  Yeah but regular cakes have more variety with fillings, etc. Regular cupcakes are just cake and frosting, nothing interesting about them unless the flavor just blows your mind. The first time a client wanted them, they had to have their logo JUST RIGHT, hired special servers (think cigarette girls with trays) to serve them and only went thru about 1/4 of them. It was a nice food bank donation that night.

                                  Now MINI cupcakes are a better bet, but again, only if the flavors are great. Otherwise, I'd rather spend my money -- and calories -- on something else.

                                  1. re: alwayshungrygal

                                    Only boring people make boring cupcakes. Last time I made some (for my wife's boss' birthday) I made Rum Cake cupcakes with pineapple coulis filling and Sabayon frosting.

                                    1. re: PotatoHouse

                                      Rum cupcakes sound like something I could eat! Recipe, please?

                                      1. re: Isolda

                                        It took some looking but I found the recipe. These were the best cupcakes I have ever made!!

                                        Rum Cake Cupcakes with Caramelized Pineapple and Coconut Sabayon

                                        Caramelized pineapple:

                                        2 large cans crushed pineapple, thoroughly drained

                                        1/4 cup sugar

                                        1/8 teaspoon salt

                                        1/2 vanilla bean, split lengthwise

                                        Combine pineapple, sugar, and salt in large nonstick skillet. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar melts and syrup forms. Continue cooking until syrup is absorbed and pineapple is dry and golden, stirring occasionally, about 10 minutes; cool completely.

                                        Coconut Rum Sabayon

                                        6 large egg yolks (room temperature)

                                        3/4 cup of white granulated sugar

                                        1/2 teaspoon kosher salt

                                        1/4 teaspoon ground cinnamon

                                        1/2 cup light or dark rum

                                        8 oz coconut milk (not coconut cream)

                                        2 teaspoons pure vanilla extract

                                        1 teaspoon coconut extract

                                        1 cup heavy whipping cream

                                        In a medium bowl whisk together the egg yolks, sugar, salt, and cinnamon.

                                        In a medium heavy bottomed sauce pot, bring rum and coconut milk to a gentle simmer.

                                        Remove from the stove and slowly begin to whisk the hot liquid into the egg yolks and sugar in a thin stream.

                                        Once combined (tempered), return to the stove over low/medium heat and stir (scraping the bottom) with a wooden spoon continuously for 15-20 minutes or until the custard reaches 180 degrees. The mixture will slowly begin to thicken until it resembles runny pudding or thin pancake batter. Be patient

                                        Remove from heat and pour through a fine mesh strainer into a clean bowl. (to remove any pieces of egg that may have cooked)

                                        Stir in vanilla and coconut extract- cover with plastic wrap- leaving one edge open to allow steam to escape and chill completely.

                                        Whip cream with a hand mixer until stiff peaks form.

                                        Gently fold in thirds into the sabayon.

                                        Drunken Rum Cake:

                                        3 cups all-purpose flour

                                        2 cups sugar

                                        1 tablespoon baking powder

                                        1/2 cup butter

                                        4 eggs

                                        1 3.4-ounce package (dry) instant vanilla pudding

                                        1 1/2 cups milk

                                        1 1/2 teaspoons vanilla

                                        1/2 cup dark rum

                                        Combine all the ingredients in a large bowl. Mix at medium speed for two minutes. Do not overbeat! Pour into one large greased and floured bundt pan or two smaller bundt pans. Place in a 350-degree oven. A large bundt cake will take approximately 50-60 minutes. Seven-inch bundt cakes will take 35-45 minutes.

                                        Halfway through baking, I put a square of foil over the cake to keep it from over-browning.

                                        Place the cake, still in the pan, on a wire rack until completely cooled. Invert onto a cake plate. Prick the cake all over with some kind of long doohickey that will reach all the way through the cake. but be sure to do at least some pricks with something that will go all the way through the cake to get ready for glazing.

                                        Rum Glaze:

                                        1/2 cup butter

                                        1/4 cup water

                                        3/4 cup sugar

                                        1/2 cup dark rum

                                        Melt butter in saucepan. Add water and sugar. Boil for 5 minutes then add the rum. Now drizzle the glaze over the cake, letting it soak in through all those holes. This cake gets better the longer it sits. In fact, you can let it sit in your refrigerator for weeks and it is just better. Not that I would let a cake sit around for weeks.

                                        NOTE: I'm guesstimating that the rum cake recipe should make around 24 cupcakes. Glaze them then using a medium sized round tip on a pastry bag, squeeze a good teaspoon of the caramelized pineapple into the middle of the cupcakes. Frost with the Sabayon.

                                        A couple of added notes: For the Sabayon, it says 1/2 cup light or dark rum. I decided to use 1/4 cup Myer's Dark Rum and 1/4 cup Cruzan Coconut Rum. It was just the right touch! Also, the batter (WHICH IS YUMMY AS ALL GET OUT!!!!) ended up making 38 cupcakes, although the amount of batter in each cup varied a little. I'm not very consistent in measuring batter, I need some premeasured batter scoops.

                                        Another note (I'm learning as I go): Before frosting, chill the Sabayon in the freezer for about 10 minutes. If you are using a frosting bag, put small batches in the bag because your body heat could break the Sabayon. once they are frosted, put the cupcakes in the fridge to chill and set the Sabayon.

                                    2. re: alwayshungrygal

                                      Another plus for cupcakes-= you can blow out a birthday candle without getting spit all over everyone's cake- children and adults.

                                      1. re: Leslie

                                        And they can't put on enough candles for everyone to know how old you are!

                                      2. re: alwayshungrygal

                                        We are having mini cupcakes At our wedding because I hate cake. These are delicious.

                                2. re: Sra. Swanky

                                  Cupcakes!?!?!

                                  Are those still around, other than on the Food Channel, which can never get too much of a bad thing?

                                  I thought that everyone had turned their backs on cupcakes, but maybe I am mistaken.

                                  Hunt

                                3. I totally agree with the egg bit. Seen a lot of that in Europe; sunny side egg on top of pizza in Sicily and sunny side up egg on shnitzel (is that how you spell it?) in Germany....but enough already. I am also so fed up with seeing quinoa everywhere...quinoa burgers, vegetables stuffed with quinoa, qionoa salads etc. just not my thing.

                                  14 Replies
                                  1. re: Plumpyprune

                                    If someone puts a soft fried egg on freakin' anything in Top Chef it seems to make the hosts have a mini orgasm in their pants. I, for one, do not want runny yolk smearing down all over my tasty food.

                                    1. re: Firegoat

                                      On certain foods, it's wonderful. There's a restaurant we go to in NYC that does a guanciale, truffle and egg pizza. Once you smear the egg yolk all over the pizza and it becomes creamy and mixed with the guanciale, it is truly delicious.

                                      1. re: ttoommyy

                                        Please eat a double helping the next time you go. You'll be eating for me because runny egg yolk and pizza will likely never pass my lips.

                                        1. re: Firegoat

                                          It's worth trying at least, no? I think most things are.
                                          Oh well. No one's forcing you,

                                        2. re: ttoommyy

                                          Would I eat a variation of bacon and eggs in a boat, with a fox, in a box, anywhere? Yes I would.

                                          Shame on me, but I'm sick of the kale chips trend, though...

                                          1. re: pinehurst

                                            I have never tried a Kale chip. I don't want to. Unless it has a lot of parmesan cheese maybe and is on a delicious filet mignon rare cracker...

                                            1. re: Firegoat

                                              :-)

                                          2. re: ttoommyy

                                            Are you talking about Tarry Lodge? Or maybe another Batali restaurant? I've had that pizza at Tarry Lodge in Port Chester and it's delicious!

                                        3. re: Plumpyprune

                                          a perfectly poached egg on cronut made from quinoa flour
                                          with bacon......

                                          alex guarnaschelli 's eyes roll back into her head as she growls approval

                                          1. re: girloftheworld

                                            <<a perfectly poached egg on cronut made from quinoa flour
                                            with bacon......>> In a Wrap, to create the ultimate Slider.

                                            Could not get better, unless you add a Gourmet Cupcake to the plate.

                                            Hunt

                                            1. re: Bill Hunt

                                              garnished with micro greens

                                              1. re: TroyTempest

                                                and served in a kilner jar on a wooden board with a spelt crumb.

                                                1. re: Paprikaboy

                                                  Of course, that goes without saying.

                                                2. re: TroyTempest

                                                  Ah, "micro greens." It's like the chef could not wait for them to grow up...

                                                  Hunt

                                          2. Not I, personally. But here are 923 replies for starters:

                                            http://chowhound.chow.com/topics/769535

                                            1. Mine was Balsamic everything... thankfully it's not around that much any more...

                                              I love Bacon but I agree it's overused on everything. As is Chipotle on everything.... waiting to see Chipotle Ice Cream.... I'm sure I won't have to look too much.

                                              2 Replies
                                              1. re: sparky403

                                                LOL. Reddi-Wip wants to help you out:

                                                http://www.reddiwip.com/recipes-Chipo...

                                                1. re: DuchessNukem

                                                  I knew it! I couldn't deal with the fact that someone would actually do this?

                                                  I can see the marketing meeting now... "

                                                  Wait - I've got - We'll sever Chipotle ICE Cream" We can cross market with Chipotle Grill, Chili's and Maybe even TGI Friday !?! But I wonder- do we have to ad Flair? Perhaps metal flake to the ice cream? Maybe served with a slim jim?

                                                  Oy.... the folks that think this up are making bank - such an inane Idea... not to mention the folks that actually buy into it..

                                                  I'd like to say thanks for posting... but can't....lest I'm off to perfect the perfect Balsamic Goat Cheese Ice Cream with Foam... it's going to be Huge - Mark my words:-)

                                              2. Bacon
                                                Cold pureed soups
                                                Cupcakes
                                                Macarons
                                                Butter
                                                Wine pairings
                                                Goat Cheese
                                                Anything "artisinal" or "curated"

                                                7 Replies
                                                1. re: dave_c

                                                  Can I also say beet salad? And to be fair I will eat dave_c's Bacon

                                                  1. re: dave_c

                                                    I'm confused..... How does one get sick of butter?

                                                    1. re: Dirtywextraolives

                                                      And when did it become a "fad"?

                                                    2. re: dave_c

                                                      Never in a million years thought I'd say this, but I, too, am sick of macarons.

                                                      1. re: Isolda

                                                        I have never encountered a macaron until this season of both Masterchef and American Baking Competition. I kept thinking they meant macaroons until I saw them actually being made. That said the fad will no doubt be on its way here in a year or so, then I can hate it too.

                                                        1. re: Firegoat

                                                          They have been in NOLA for a few decades already.

                                                          1. re: PotatoHouse

                                                            Well that explains it. I haven't been back to NOLA since undergrad. I also don't have much or any of a sweet tooth so I don't hang around the bakeries. Those things might already be here.... watching me.....

                                                    3. I see someone said goat cheese ~~ I say AMEN

                                                      Bruschetta ~~ everywhere in every style. Enough already, really

                                                      and last but not least ~~ Chipotle. period. go away already

                                                      5 Replies
                                                      1. re: laliz

                                                        Chipotle? Really????? I keep a jar in the fridge and use it a lot. Never knew it was trendy. When we grill pork burgers, a couple of chipotles chopped and mixed into mayo makes a great spread.

                                                        1. re: c oliver

                                                          I respect your love for and defense of chipotle. Not everyone shares your love, however, and I just answered the question as given.

                                                          http://eater.com/archives/2010/07/29/...

                                                          Food Trends That Are So Over: Cupcakes, Tuna Tartare, Molten Chocolate Cake
                                                          Thursday, July 29, 2010, by Paula Forbes

                                                          ]Shine has a list of seven food trends that they have deemed to be over: cupcakes, tuna tartare, bubble tea, truffle salt, communal tables, chipotle chilis, and chocolate lava cake.

                                                          http://leisureblogs.chicagotribune.co...

                                                          • Chipotle: Love the smoky flavor in stews, soups, salsa. Hate it in hummus, ranch dressing.
                                                          Enough with chipotle in everything.

                                                          1. re: c oliver

                                                            No I have the can too - and it's mighty tasty stuff... But from a restaurant menu perspective it seems to be chipotle everything... all the time,

                                                            I don't do trends..... I stil love my roasted garlic in just about everything.... and I could go on... it just seems from a restaurant perspective... that's it's been over done... like a parody?

                                                            1. re: sparky403

                                                              I don't go to chains and the only place I see it is where I should, i.e., Mexican places.

                                                            2. re: c oliver

                                                              Same here. It was a stable in our house as a kid some 50 yrs ago. My dad spent the early part of his life in Mexico

                                                              Just because its become trendy does it make it bad or just trendy. Certainly I agree that it's overused

                                                          2. Adding goat cheese to anything to make it seem more artisanal or high end.

                                                            6 Replies
                                                            1. re: Bunson

                                                              But goat cheese has been and will always be around. I love it.

                                                              1. re: ttoommyy

                                                                some links if you care
                                                                my favorite quote "goat cheese tastes like Wilford Brimley's navel"
                                                                Google "I Hate Goat Cheese"
                                                                It's time was over years and years ago

                                                                http://seattletimes.com/html/foodwine...
                                                                Fancier food in casual places. Bolder flavors such as lemon grass and coconut, artisanal goat cheese and blue cheese, different kinds of pestos — in other words, ingredients that were upscale a few years ago — are trickling down to the quick-serve and casual menus, says Maria Caranfa, an analyst with Mintel Menu Insights, which surveyed 550 restaurants including 350 chains and 50 of the country's top chefs for upcoming trends.

                                                                http://news.google.com/newspapers?nid...
                                                                http://hamptonroads.com/2012/09/goat-...

                                                                1. re: laliz

                                                                  "It's time was over years and years ago"

                                                                  I really don't understand that. It's not a "fad." Goat cheese in one form or another has been around for a long time and will always be a staple ingredient in some cooking, cultures and cuisines. It's like saying cheddar cheese or parmigiano reggiano is "over."
                                                                  Getting a lot of hits when you Google "I hate goat cheese" means nothing to me. Google "invaders from Mars." A lot of hits there too.

                                                                  1. re: ttoommyy

                                                                    I respect your embracing of your beloved food ~~ it is just over in my humble opinion, has been done to death and has turned up where it never should have one hundred too many times for me. The question was asked and I answered it. Go on and enjoy your goat cheese. I mean you no disrespect, but I do chortle at your defense. Yes, many people around the world eat insects and drink Yak milk, but they haven't "caught on" here as of yet.

                                                                    I agree with the author who said the following
                                                                    "Since that awful introduction to goat cheese - or chèvre, as they say in France - the offensive ingredient has turned up in the most unexpected places, ruining some of my favorite foods: pizza, ice cream and even potato salad.

                                                                    Last Saturday, I was invited to a football game lunch in Charlottesville. I took a big dollop of innocent-looking spud salad only to be assaulted by the repulsive taste of you know what. Why would you do something like that to a beloved American dish?

                                                                    Desperate, I tried to cleanse my palate with a paper napkin.

                                                                    They say tomato juice can remove the stubborn essence of skunk, but there is nothing that erases the aftertaste of goat."

                                                                    There is nothing that erases the aftertaste of goat.

                                                                    1. re: laliz

                                                                      I will agree as an ingredient in many dishes it is overused. And of course I respect those that just don't like it at all. My arguement is with the opinion that goat cheese itself is "over." How can a food that has been around for thousands of years (and well may be one of the first dairy products made) be "over?" Yes, the time for its overuse has come and gone, but for the many people who love it, it certainly has its place in many dishes.

                                                                      1. re: ttoommyy

                                                                        I rescind my "over"

                                                            2. Might not mind so much if I hadn't had eggs for breakfast. Remember 'eggs and spam, eggs sausage and spam...and lobster a crevette served in a Provencal manner with aubergines topped with a fried egg and spam.'

                                                              1. "Food fads that are over-used" --isn't that kind of the definition of a "fad"? (The reverse not necessarily true.)

                                                                Agree on bacon, and would add the other "fad" pig product, pulled pork. A local watering hole sells a bacon/maple syrup manhattan --absolutely undrinkable.
                                                                Belgian and "Belgian-style" beer (which I love, but it has driven out other equally worthy types).
                                                                Pesto (which I also love), though it's gone from being a "fad" to a sort of over-used standard.
                                                                Kale.

                                                                3 Replies
                                                                1. re: MagicMarkR

                                                                  As for the pulled pork issue, I wouldn't have a problem with it being a fad if it was actually good. Shucks, I'm a fan, but I guess it's better if I was a fan in North Carolina, and not NYC...

                                                                  Jonathan
                                                                  http://buildingmybento.com
                                                                  http://collaterallettuce.com

                                                                  1. re: MagicMarkR

                                                                    I don't really understand the whole pulled pork thing. I grew up in Atlanta but never heard of it til a few years ago.

                                                                    1. re: MagicMarkR

                                                                      Pulled pork is one of my favorite foods. However, I rarely find decent pulled pork in any sort of restaurant - even when they can be dissuaded from drowning it in sticky, sweet sauce. So we make up a big batch once or twice a year and freeze the bulk of it for later use.

                                                                    2. I like both bacon and eggs. The bacon can't be ubiquitous but I don't fault it on the menu.

                                                                      I have just started eating fried eggs and I personally prefer it on other food rather than plain.

                                                                      1. Two words: fennel pollen

                                                                        2 Replies
                                                                        1. re: charlesbois

                                                                          lol, yeah, honestly pollen anything, and it's everywhere I've been out to buy dinner lately. I will sit in my air-conditioned bunker and avoid pollen in all its forms.

                                                                          1. re: charlesbois

                                                                            "Two words: fennel pollen"

                                                                            Now that's something I can definitely agree on. Fennel pollen? Really? Why? It's just pretentious.

                                                                            Now, things like goat cheese, bacon, chipotle peppers, etc. may be overused (and misused) but they should not be banned. These are things that are staples in people's kitchens and cuisines and have been for years.

                                                                          2. Others have mentioned and I concur with cupcakes, quinoa (the oat bran of the '10s) and kale. And yeah, what is up with trying to make chips out of kale? Give me a break.....if you want to eat chips, get over trying to make them healthy.....I like them all fine, separately, but not constantly in everything I eat & everywhere I go.

                                                                            Truffle oil is another big turn off. And now gluten free is everywhere, but that doesn't bother me, as I know it's necessary for some people's health.

                                                                            I could never be tired of bacon, though.....just sayin.

                                                                            2 Replies
                                                                            1. re: Dirtywextraolives

                                                                              Agree with dirty. Bacon does not belong on this list.

                                                                              1. re: Dirtywextraolives

                                                                                Dirty, kale chips are pretty yummy. They are in no way any sort of substitute for potato or tortilla chips, they are their own thing. The use of the word "chips" is probably unfortunate. They have a rich, mineral-y sort of taste and they are great salty snacks. They are also so light and crisp that they almost float.

                                                                              2. Is vodka a food? If so put my vote in for flavored vodka. I was fine with the lemon or citrus .... then it just got crazy.

                                                                                22 Replies
                                                                                1. re: Firegoat

                                                                                  Oh, lord, yes!!! I see these marshmallow and whipped cream ones and wonder who the eff is their target market? Shiver.

                                                                                  1. re: c oliver

                                                                                    I am not proud to say there is a 3/4 full bottle of chocolate vodka in my house at this moment. I did not buy it. I did not drink it. But I'm still not happy that it is here.

                                                                                    1. re: Firegoat

                                                                                      Ugh. I'm trying to think of anything you could mix it with and striking out. Push it to the back where you can't see it.

                                                                                      Try this:

                                                                                      http://www.drinksmixer.com/cat/4489/

                                                                                      1. re: c oliver

                                                                                        I have it pushed back to the back of the cabinet and locked up. The only reason it is here is the BF made an ass of himself at a weekend party so he gave up drinking for a couple of months and gave me a box of all his liquor to lock up for him. He generously said I was welcome to drink it. I took a sip.... ew. I'll look at your link. Maybe there's some way to make a mudslide or something out of it. Ugh. Edited to say no, I can't do that to Kahlua or Bailey's.

                                                                                        1. re: Firegoat

                                                                                          The first one was blending it with strawberries. I don't think I'd use fresh, good strawberries but maybe try that.

                                                                                          1. re: c oliver

                                                                                            Sadly it is opened. I can't even give it away to a horrible enemy.

                                                                                            1. re: Firegoat

                                                                                              I know. That was my first thought. And homeless people have enough problems without alcohol. Let's face it. Whether you let it sit in the cabinet til you move or pour it down the drain, the outcome is the same, right?

                                                                                              1. re: c oliver

                                                                                                Down the drain???? Think of the innocent baby mutant teenage alligators!

                                                                                                1. re: Firegoat

                                                                                                  And I call myself an environmentalist! Shame on me. How about pouring it on the driveway in the hot sun?

                                                                                              2. re: Firegoat

                                                                                                Make chocolate jello shots out of it and find a college near by to drop it off..

                                                                                      2. re: c oliver

                                                                                        "Oh, lord, yes!!! I see these marshmallow and whipped cream ones and wonder who the eff is their target market?"

                                                                                        Young women between the ages of 21-28, I would guess. And it works!

                                                                                        1. re: ttoommyy

                                                                                          Not in NoCal I'm guessing. Maybe LA?

                                                                                          1. re: ttoommyy

                                                                                            When I was a young woman aged 21-28 I didn't go near that stuff. Dewars and water was my drink back then.

                                                                                            1. re: sandylc

                                                                                              OK. I didn't say EVERY young woman aged 21-28. But that is their demographic.

                                                                                              1. re: ttoommyy

                                                                                                just the ones that wear cowboy boots with shorts

                                                                                                1. re: girloftheworld

                                                                                                  HA!

                                                                                          2. re: c oliver

                                                                                            Pretty sure their market is underage drinkers. Why can't they just drink Lambrusco like we did? Flavored vodka seems kinda pricey for the 16 year old crowd.

                                                                                            1. re: Isolda

                                                                                              Or Boone's Farm!

                                                                                              1. re: Firegoat

                                                                                                How about Liebfraumilch, my high school girlfriend liked that and Lambrusco, by default so did I. Boone's Farm was for my brother, that and Fabacher Brau made by Jax, all the guys drank that. Back in the mid 70's it was legal to drink at 18 in Texas, of course when never touched the stuff when we were 17, right and hey, don't be a bogart.

                                                                                                1. re: James Cristinian

                                                                                                  I have one word for you.

                                                                                                  zima.

                                                                                                  1. re: Firegoat

                                                                                                    Annie Green Springs. On Fat Tuesday. 1975.

                                                                                                    1. re: INDIANRIVERFL

                                                                                                      Oh wow - flashbacks!

                                                                                                      I thought that I was the only living person, who appreciated Annie Green Springs, because of the lower acid level, compared to many other popular wine-like beverages of that era, like Boone's Farm.

                                                                                                      Hunt

                                                                                        2. We were in a restaurant in Independence, Mo. last month. I ordered the Carbonera. The server told me that their version was a little different and that it had a soft cooked egg on top. What I ended up with was nothing like I'd seen before and certainly not what I was expecting. It was a plate of spaghetti carbonera and on top was a breaded and deep fried medium soft cooked egg. I took a couple of pictures but have not been able to transfer them from my phone to my lap top. I wish I could. It was pretty bizarre!

                                                                                           
                                                                                          3 Replies
                                                                                          1. re: Candy

                                                                                            How did it taste?

                                                                                            1. re: Candy

                                                                                              That's....an interesting looking carbonara.

                                                                                              1. re: Candy

                                                                                                I think you posted the wrong pic, @Candy. that looks more like a trifle or something similar.

                                                                                              2. Beets and goat cheese. Like there's nothing to do with beets but smush them up against some goat cheese.

                                                                                                7 Replies
                                                                                                1. re: inaplasticcup

                                                                                                  I've never seen or had beets and goat cheese together.

                                                                                                  1. re: c oliver

                                                                                                    I've seen em in salads together, plenty.

                                                                                                    1. re: TroyTempest

                                                                                                      Well, yeah. But somehow it doesn't seem like what s/he is talking about.

                                                                                                    2. re: c oliver

                                                                                                      "I've never seen or had beets and goat cheese together."

                                                                                                      Delicious!

                                                                                                      But I have never had them "smush"ed up against one another, as @inaplasticcup mentioned. I've only had them nicely arranged on a plate in a most appetizing presentation. A match made in taste heaven, in my opinion.

                                                                                                      1. re: c oliver

                                                                                                        Much better with feta & olive oil.

                                                                                                        1. re: c oliver

                                                                                                          I almost never see them without one another any more! They were on the menu in a bistro I was at just the other night, as expected.

                                                                                                        2. re: inaplasticcup

                                                                                                          Ok, beets and feta :)

                                                                                                        3. A couple other things that's not food, but food related.

                                                                                                          Faux Hawk
                                                                                                          Tattoos

                                                                                                          2 Replies
                                                                                                          1. re: dave_c

                                                                                                            And these are food-related how, exactly?

                                                                                                            1. re: dave_c

                                                                                                              If tattoos make your food suck, I'd better get over to Home Depot and rent a belt sander asap!

                                                                                                            2. Maybe I'm just hyper sensitive on this one because I love Thai food, when it's done properly. But restaurants throwing bottled peanut sauce on anything and everything and calling it Thai drives me nuts. And it's everywhere.

                                                                                                              2 Replies
                                                                                                              1. re: alliegator

                                                                                                                I agree. That is a misuse of an ingredient and mislabeling and definitely a fad whose time has come and gone.

                                                                                                                Some people are confusing fads and their lifespan with foods they just don't like. That's for another thread.

                                                                                                                1. re: alliegator

                                                                                                                  "Asian inspired" everything everywhere... get a real job...

                                                                                                                2. WASABI.

                                                                                                                  An overpriced Japanese imported weed to give alleged 'class' to any foodstuff from chips and peanuts to salads and garnishes
                                                                                                                  An expensive but taste-impoverished brother to the honorable horseradish.

                                                                                                                  DRAGON FRUIT
                                                                                                                  Another Asian imported impostor. Looks spectacular with its red skin and twisted tendrils - but with the texture of an over-ripe apple and the taste of a pail of wallpaper paste. Oh, and little black pips.

                                                                                                                  MOST THINGS NEW (AND MOSTLY ASIAN OR AFRICAN)

                                                                                                                  The world is a much shrunken place. It is sad that in the pursuit of novelty, we pay top dollar for lesser tasting produce just because it comes from somewhere exotic.

                                                                                                                  The best stuff has been done already! Only the new cultivars keep improving currently available produce.

                                                                                                                  When Elephants Trunk with Bolivian Beaver Cheese and Japanese whisky beat my Angus Beef Wellington with Stilton and Laphroig Scotch should anyone disturb me at dinner.
                                                                                                                  LOL.

                                                                                                                  1. Not the food - but THE DESCRIPTION.

                                                                                                                    I am bored by the fatuous hyperbolist descriptions of food.
                                                                                                                    This is becoming a common ploy by even the most modest hot dog stand outside the ball park.

                                                                                                                    A quote from Monty Python on describing a frog that made its appearance in a mixed box of chocolates sold by a pretentious vendor.

                                                                                                                    Oh, we use only the finest baby frogs, dew-picked by naked-footed Madagascan virgins and flown from Iraq, cleansed in the finest quality spring water, lightly killed, and sealed in a succulent, Swiss, quintuple-smooth, treble-milk chocolate envelope, and lovingly frosted with glucose.

                                                                                                                    Help us all.

                                                                                                                    1. Sea bass. It seems to be the default fish on a lot of menus.
                                                                                                                      Invariably it's the farmed stuff from Greece but restaurants feel they can charge top whack.
                                                                                                                      It also shows a lack of imagination, so many other fish they could have.

                                                                                                                      17 Replies
                                                                                                                      1. re: Paprikaboy

                                                                                                                        "branzino" .

                                                                                                                        avoid like the plague

                                                                                                                        1. re: Gastronomos

                                                                                                                          Could you elaborate? Wegmans is pimping whole branzino as a great fish for grilling. Myself, I'm partial to mackerel or trout, but.... anyway -- what's the problem with branzino, particularly from Greece?

                                                                                                                          1. re: linguafood

                                                                                                                            Branzino is a common farmed fish these days. That's why you see it everywhere

                                                                                                                            1. re: linguafood

                                                                                                                              nothing 'wrong' with it. it's a bland farmed fish that people like to order in restaurants. and it's overpriced.
                                                                                                                              I live on Long Island, NY. We have fresh local fish available to us. I see no reason for myself to buy a fish flown oversees from a farm when the local East Coast sea bass/striped bass is VERY GOOD. Fish should swim, not fly. And fish farms find ways to breed fish and remove all flavor from them, a la "tilapia"/"St.Johns fish."

                                                                                                                              mackerel is one of my favorite fish. most I know don't care for it until I prepare it for them on the grill with a lemon/olive oil/scallion/parsley 'dressing'/'sauce' napped over the lovely grilled mackerel. :-)

                                                                                                                              1. re: Gastronomos

                                                                                                                                If I only ate fish that was locally sourced, I'd almost never have fish.

                                                                                                                                1. re: c oliver

                                                                                                                                  i'm sure there are options that arent farmed raised and/or flown overseas in the area you live.
                                                                                                                                  and if it's trucked or flown in a few hours or so... it's local enough for some areas.
                                                                                                                                  kinda like having sushi in Las Vegas....

                                                                                                                                  1. re: Gastronomos

                                                                                                                                    I was just about to say, then I guess you don't go to good sushi restaurants as most of the fish they use is flown in from Japan. ;)

                                                                                                                                    1. re: Dirtywextraolives

                                                                                                                                      i eat sushi rarely because of a lot of reasons...
                                                                                                                                      i also tend to shy away from ordering seafood in the middle of the desert. though i heard of a place in Arizona that makes great scallops....

                                                                                                                                    2. re: Gastronomos

                                                                                                                                      You do know that many Vegas chefs get first digs at some of the best seafood on either coast and as far away as Japan, right?

                                                                                                                                      The whole *land-locked* issue really isn't one anymore these days....

                                                                                                                                      1. re: linguafood

                                                                                                                                        My favorite seafood restaurant in Tulsa has fresh seafood shipments flown in twice per day.

                                                                                                                                        1. re: Firegoat

                                                                                                                                          Bodeans? or Whitefish?

                                                                                                                                          1. re: girloftheworld

                                                                                                                                            Bodeans!

                                                                                                                                            1. re: Firegoat

                                                                                                                                              Love! My step dad proposed to my mom there! but before they moved. Did Michael Fusco's place work out? Flavors? He was the chef there whn I was I really little. My Grandfather still lives in B.A.

                                                                                                                                              1. re: girloftheworld

                                                                                                                                                If I recall correctly he left there and opened Riverside Grill on the Arkansas River across from all the development in Jenks. He left there and was executive chef for Wolfgang Puck's bistro in Brookside. Last I heard he left Puck's in the spring and is doing private catering. I'm sure he'll have a new concept restaurant soon. There have been several new restaurants pop up in Tulsa since I moved away. Need to find an excuse to drop back by and visit!
                                                                                                                                                I loved Bodean's before they moved. The new location is beautiful, but there was just something about having such a great restaurant in a seedy looking strip mall that was a delight. Mario's Pizza was on the other end of the strip mall. One of my favorite pizza places in Tulsa. It also moved across the street.

                                                                                                                                                1. re: Firegoat

                                                                                                                                                  Thanks for the up date.. too bad you dont still live there we are visiting next week to see my grandfather. we could have met up for dinner..

                                                                                                                                  2. re: Gastronomos

                                                                                                                                    Branzino is farmed in Nova Scotia. Last I looked, that was not "overseas" to Long Island.

                                                                                                                                2. re: Gastronomos

                                                                                                                                  I love whole roasted branzino, which is a small sea bass. Prefer wild caught, though.

                                                                                                                              2. Maybe I missed it but I don't think anyone mentioned 'flatbread'. Sandwiches are bad enough but, flatbread pizza???? What's next....Matzoh pizza?

                                                                                                                                18 Replies
                                                                                                                                1. re: mucho gordo

                                                                                                                                  Yea, that never made sense to me either.

                                                                                                                                  1. re: mucho gordo

                                                                                                                                    Agreed, I was thinking the same thing. Great minds..... ;)

                                                                                                                                    1. re: mucho gordo

                                                                                                                                      You mean you have never had matzoh pizza?

                                                                                                                                      1. re: mucho gordo

                                                                                                                                        I used to like Pizza Inn (do they even have those anymore?), and their crust was akin to Matzoh, it was so thin.

                                                                                                                                        1. re: TroyTempest

                                                                                                                                          They are still around, mostly in the South and Southeast states. They have quite a few still in Oklahoma. I remember getting their buffet at lunch several times while working in Muskogee years ago.
                                                                                                                                          http://www.pizzainn.com/locations/

                                                                                                                                          They seemed a lot like Pizza Hut to me in terms of quality. I did like their thin crust bacon bit pizza. Also when pizza came for delivery/takeout in the paper wrapper and not a box.

                                                                                                                                          1. re: Firegoat

                                                                                                                                            I don't see them in Texas anymore. We used to go to the Pizza Inn lunch buffet when i was in HS (75-79). You could eat a lot of pizza for real cheap.
                                                                                                                                            edit to post:
                                                                                                                                            I went to the website and there are plenty in Texas, but the closest to me here in Austin is 71 miles away.

                                                                                                                                            1. re: Firegoat

                                                                                                                                              I used to work at a Pizza Inn in Kansas way back in the day. I think they're all gone form my part of the state now though. Decent pizza, I like that they had green olives. For some reason I really like those on pizza.

                                                                                                                                          2. re: mucho gordo

                                                                                                                                            I do not understand the "flatbread" sandwiches; you know, "wraps". Gummy, preservative-laden "bread" doesn't do it for me.

                                                                                                                                            1. re: sandylc

                                                                                                                                              https://www.google.com.tr/search?q=fl...

                                                                                                                                              These are flatbread pizzas. Don't look gummy or preservative-laden to me :)

                                                                                                                                              1. re: c oliver

                                                                                                                                                I was speaking of the rolled flatbread sandwiches.

                                                                                                                                              2. re: sandylc

                                                                                                                                                To me, "wraps" are nothing more than open ended burritos.

                                                                                                                                                1. re: mucho gordo

                                                                                                                                                  Only if made with tortillas.

                                                                                                                                                  1. re: c oliver

                                                                                                                                                    Of course! I don't think I've ever seen a wrap not in a tortilla. What else could they use?

                                                                                                                                                    1. re: mucho gordo

                                                                                                                                                      Lavash. Lettuce.

                                                                                                                                                      1. re: c oliver

                                                                                                                                                        I forgot about lettuce. IMHO Lavash is rather similar to a tortilla, isn't it?

                                                                                                                                                        1. re: mucho gordo

                                                                                                                                                          Well, so is flatbread :) Being similar isn't being the same thing.

                                                                                                                                                          1. re: c oliver

                                                                                                                                                            Lettuce is a wrap. Flatbread that I've seen is nowhere near like a tortilla. You can spread something on it but you can't wrap it up. it's too thick and stiff. Lavash is only slightly better.

                                                                                                                                                  2. re: mucho gordo

                                                                                                                                                    Except that gummy chemical "bread" is not a tortilla.

                                                                                                                                              3. Pork of any kind. Obviously it's outgrown it's usefulness when the Canadian gov't is paying farmers to not raise pigs.

                                                                                                                                                4 Replies
                                                                                                                                                1. re: Googs

                                                                                                                                                  Good pork is delicious and healthy protein.

                                                                                                                                                  1. re: sandylc

                                                                                                                                                    Even bad pork is pretty good!

                                                                                                                                                    1. re: Firegoat

                                                                                                                                                      I'm not saying I don't eat it. I'm saying it being in every dish in every restaurant from breakfast to bar closing fatty snacks is enough already.

                                                                                                                                                  2. re: Googs

                                                                                                                                                    The organic pork I buy sometimes is from Canada, it's carried by Whole Foods and Fairway. Pork is hugely popular, but it's more often heritage breed now, most commonly Berkshire, on menus. It's what I usually buy.

                                                                                                                                                    What folks are sick of is the dry as dust and cruelly produced factory pork.

                                                                                                                                                  3. I may get blasted for this heresy, but after making my own I don't really see the ecstatic attraction of the latest food fad, creme fraische. While I didn't find it completely bland, sour cream has more flavor IMHO.

                                                                                                                                                    9 Replies
                                                                                                                                                    1. re: PotatoHouse

                                                                                                                                                      Have you tried a good brand of creme fraiche? Perhaps it was your recipe. Just a thought.

                                                                                                                                                      1. re: c oliver

                                                                                                                                                        It could be. Can you recommend a recipe or a brand?

                                                                                                                                                        1. re: PotatoHouse

                                                                                                                                                          I don't have any on hand right now so can't recommend a brand. It's been years since I made it so you'd do better with your own search. But I've never had any I didn't like :)

                                                                                                                                                          1. re: PotatoHouse

                                                                                                                                                            Here's a recipe. You may appreciate the zest part.

                                                                                                                                                            http://www.theglobeandmail.com/life/f...

                                                                                                                                                        2. re: PotatoHouse

                                                                                                                                                          Sour cream is more tart than crème fraîche, so maybe you like more tartness in your cream.

                                                                                                                                                          Both have their applications, but I could eat crème fraîche (the Vermont something brand) straight outta the tub. Fatty, creamy, delicious goodness.

                                                                                                                                                          Much better for sauces than sour cream.

                                                                                                                                                          1. re: linguafood

                                                                                                                                                            Yep, love that Vermont crème fraiche in the pink tub. It doesn't separate when you cook it and when mixed with sautéed poblanos, mushrooms and onions, then used to top grilled chicken......mMMMMMMMMM! Way better than the sum of its parts.

                                                                                                                                                            1. re: Isolda

                                                                                                                                                              I can't even read about creme fraiche without giggling about the South Park episode. Possibly my favorite South Park of all time. Right up there with Sea People and World of War episodes.

                                                                                                                                                              1. re: Firegoat

                                                                                                                                                                Freshhhhh! Lalalalalala.

                                                                                                                                                                That and the KFC one. Top 10, for sure.

                                                                                                                                                            2. re: linguafood

                                                                                                                                                              Was it this thread that suggested making chicken salad using it?

                                                                                                                                                          2. Overhopped beer. I love a good hoppy beer but one that balanced. I'm tired of seeing these ultra hoppy messes that are coming out from microbreweries everywhere. Might as well serve a decent beer along with a bowl of dried hops.

                                                                                                                                                            3 Replies
                                                                                                                                                            1. re: Kilgore

                                                                                                                                                              amen

                                                                                                                                                              1. re: Kilgore

                                                                                                                                                                Preach

                                                                                                                                                                I am on a self-imposed one beer a month limit and the one I just picked for June was so hoppy, it was undrinkable. I wanted to cry a little bit, I was so mad at myself for picking it.

                                                                                                                                                                1. re: charlesbois

                                                                                                                                                                  Given those horrible circumstances, I think that you deserve a "do-over."

                                                                                                                                                                  Hunt

                                                                                                                                                              2. Any food fad that depletes worldwide resources and spikes worldwide prices. That ain't food chain.

                                                                                                                                                                1. I know I will get blasted by the arugula fans out there, but I will be really, really glad when it ceases to be the trendy green for everything.

                                                                                                                                                                  2 Replies
                                                                                                                                                                  1. re: Cliocooks

                                                                                                                                                                    AA ... Arugula Anonymous?

                                                                                                                                                                    1. re: Cliocooks

                                                                                                                                                                      I might agree if it were not for the fear of what else they might may make "trendy". Dandelion Greens? (probably too bitter?) Kale is already above and beyond what brussel sprouts were (or still are..) and there seems to be no end in sight...

                                                                                                                                                                      A Rocket salad? Squeeze of lemon? Drizzle olive oil? yeah, Keep It Simple little "chef"... it's been 40 years + since I first tasted that... and I might still find it better than the trendiest "hamburger" if not only because each chef can't ...

                                                                                                                                                                    2. Fondant on cakes. Seems like everyone is doing it on everything. Give me some good ol' buttercream frosting.

                                                                                                                                                                      1. Risotto with everything you can think of mixed in - "bad" risotto with everything you can think of mixed in. Perhaps I'm just not that big of a fan of risotto but it seems to have become a common accompaniment to many dishes where it doesn't really seem to fit and is either too dry or too gooey.

                                                                                                                                                                        2 Replies
                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                          If you're eating risotto as an accompaniment, you're eating it in the wrong restaurant.

                                                                                                                                                                          1. re: Googs

                                                                                                                                                                            Yea, I guess that's my point, that it's served a lot of as a side dish. I do admit that I'm not much more risotto alone a a main but prefer it topped with some simply seasoned protein such a scallops, shrimp, lamb but often at restaurants recently I've noticed large main dishes with risotto served completely on the side as if it were orzo or rice pilaf.

                                                                                                                                                                        2. Red Velvet Cake. if it wasn't for the red coloring the cake itself would be nothing special.

                                                                                                                                                                          4 Replies
                                                                                                                                                                          1. re: Bunson

                                                                                                                                                                            Agreed, I can never figure out how it's not just a red chocolate cake with cream cheese frosting but maybe I'm missing something.

                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                              same here

                                                                                                                                                                            2. re: Bunson

                                                                                                                                                                              I agree. The taste is mediocre at best. I put my foot down about red velvet at our wedding.

                                                                                                                                                                              1. re: melpy

                                                                                                                                                                                What?? No Red Velvet Armadillo Groom's Cake???