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Top 10 Most Overblown Food/Beverage Trends

Please add your own list, or feel free to edit mine!

#10 Microbrewing
#9 Confit
#8 New/Old Cocktail Renaissance
#7 Liquid Nitrogen
#6 Artisanal
#5 Gluten Free
#4 Heritage Breeds
#3 Molecular Gastronomy/Nathan Myrvold
#2 Farm to Table
#1 Sous Vide anything

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    1. re: GH1618

      Hah, GMO-Free almost made the list, it was #11.

      1. re: StriperGuy

        You should have taken a cue from Nigel Tufnel.

        1. re: GH1618

          "It's such a fine line between clever and stupid...."

    2. #10 Microbrewing - disagree, I love all the different beers out there I can try
      #9 Confit - strongly disagree
      #8 New/Old Cocktail Renaissance - sort of agree as I stick with my G&T, Negroni, Martini and Manhattan. Don't need the 18 ingredient thing that tastes like fruit cocktail
      #7 Liquid Nitrogen - strongly agree
      #6 Artisanal - strongly agree
      #5 Gluten Free - strongly agree (unless you really happen to have celiac's)
      #4 Heritage Breeds - agree
      #3 Molecular Gastronomy/Nathan Myrvold - sorta agree/disagree
      #2 Farm to Table - so over this and very strongly agree
      #1 Sous Vide anything - sorta agree/disagree

      21 Replies
      1. re: Bkeats

        I agree with you on microbrewing. The craft beer industry is one of the few really great improvements in the American food and beverage scene.

        1. re: GH1618

          Even just the new appreciation for good beer in general, as we are big fans of Belgian and other European.

          1. re: melpy

            Also agree on micro brewing -- it is not a trend, it is a movement, or quantum shift, in mankind's oldest processed food product. Belgian beer is sort of a template for small-brewery beer diversity.

          2. re: GH1618

            I just heard last week that the number of microbreweries in the US had just, at the end of 2013, reached the number that existed in the US when Prohibition came into force. Took a loong time to recover...but it's a good thing, I think.

          3. re: Bkeats

            I like good beers, and I'll try any beer. Heck, I once spent a week in Brussels sampling as many as I could.

            I just object to people killing each other for the latest beer that scored well somewhere somehow:

            i.e. the recent Heady Topper Craze:

            http://www.beeradvocate.com/beer/prof...

            Where cans were going for $10 and up... A friend by sheer coincidence had a six. Tried it. It was really good. As good as two dozen other really good micro-brews I've had in the past year. But NOT the best beer in the world.

            This is also similar hoooey. Not sure if it is the same brewery:

            http://www.craftbeer.com/news/brewery...

            It's beer people! Tasty, yummy, carefully made, from very good ingredients, but it's beer.

            1. re: Bkeats

              In a perfect world, wouldn't everyone want to eat farm to table? Just asking.

              1. re: c oliver

                Sure in a perfect world where avocados, passion fruit, maple trees and strawberries grow side by side.
                I eat pretty seasonally at home, so when I go out the last things I want to face by this time of year are winter squash and Brussels sprouts. We won't get much in local until late May and even then it's pretty sparse until July.

                1. re: c oliver

                  No. It would be impossible to have the quality and variety of food that we (in the developed world) take for granted today.

                  1. re: GH1618

                    I don't know if I got deleted or if my post didn't post.

                    I used a figure of speech "in a perfect world," and I believe we're also talking about dining.

                  2. re: c oliver

                    I'm unclear what the problem is with this as well.....

                    1. re: enbell

                      This is my #1 most annoying. As a concept it's obviously a good thing. But it's become outrageously cliche. If I read about one more restaurant opening that touts its focus on farm-to-table I'm going to lose it.

                      1. re: Niblet

                        We have our favorite restaurant and they're sourcing easily two dozen meats and foods from local farmers and ranchers. They don't call it farm to table but they do list on a blackboard all the places they're buying from.

                        1. re: Niblet

                          My point exactly...

                          I shop at farmer's markets obsessively in the summer.

                          But the Farm to table resto concept has jumped the shark.

                          1. re: StriperGuy

                            So are you saying you're cool with buying local food for your personal use but you don't want restaurants to? I'm really confused.

                            1. re: c oliver

                              It is the pretentious touting of farm to table as some holier then thou credo that I object to. It's all food people.

                              At home I eat local when I can and chef boyardee when I feel like and I don't preach about either being some divine path to culinary salvation.

                              When folks flip out because I am serving industrially produced produce, or eating a Dorito, well...

                              1. re: StriperGuy

                                I grew up in N California in the 60's listening to the unbathed hippies spouting *You are what you eat*. Nobody will ever equal those food militants. I believe they were the original *food police* that you are alluding to. If someone is actually ignorant enough to cross such a personal boundary and comment about the foods you ingest (unless it is your SO etc.) then obviously their social skills are impaired.

                                1. re: MamasCooking

                                  I know the people to whom you refer, because I knew them, too. While I don't disagree with your take on them, I never found much wrong with the (admittedly simplistic) slogan "you are what you eat." But the interest in purer (poison-free) food began not with them, but with the publication of Rachel Carson's Silent Spring in 1962. They were just one part of the reaction, as was Alice Waters' opening of Chez Panisse in 1971 (I believe), as was the creation of the Environmental Protection Agency in 1974, and many other things that, taken together, have given us a healthier and safer food supply. That there are a few goofy ideas about food here and there is not significant. The big picture is that we have better food and a safer environment today than we did half a century ago.

                                2. re: StriperGuy

                                  but then, you don't have 100 people sitting in their living room trying to decide if you're going to serve them locally-grown produce or a can of ravioli.

                            2. re: Niblet

                              I don't like it when a restaurant uses "farm to table" as a substitute for creativity and technique. The "fig on a plate" paradigm (apologies to Alice Waters). I think it's great if fresh and seasonal food is the starting point, but I don't want it to be the ending point as well.

                              But then, I do live in California, so local farm to table food starts out as being pretty varied.

                        2. re: Bkeats

                          #5 Gluten Free - strongly agree (unless you really happen to have celiac')

                          Which only 1 out 900 people do according tomy sisters gastrologist( she is not celiac)

                          most people who think they need to eat gluten free are actually suffering from " streatched bowel" to put it simple... and they need to retrain their system so to speak.. ( my sissy is going through this now) it has more to do with lifestyle than eating habbits

                          1. re: Bkeats

                            I think you captured my sentiment perfectly… although I'd like to see continued creativity in the cocktail realm...

                          2. Somewhere on a secondary list somewhere has to be this whole thing about putting salt with candy. Salted caramel, salted Chocolate, cocoa with Sea salt, blech. I got over Snickers bars when I was twelve. Enough already. It's interesting the first time. It's gross and boring and unimaginative the 22nd.

                            Oh and by the way fuck macarons.

                            12 Replies
                            1. re: acgold7

                              Two awesome additions!

                              And how could I have possibly forgotten macaroons?

                              1. re: StriperGuy

                                Macaroons I don't mind, macarons are passe!

                                1. re: melpy

                                  Not in my kitchen. I'm still trying to perfect them. It is not as easy as one might think.

                                  1. re: Candy

                                    They're a fun challenge if you're a serious baker, but boring to eat. Unless you're at Pierre Herme.

                                    I love salty sweets, though. Always have, always will.

                              2. re: acgold7

                                Macarons. On the cover of Martha Stewart Living this month. Nuff said.

                                1. re: mwhitmore

                                  LOL :) I had my very first ones (shows you how un-cool *I* am) at Jean-Georges a few weeks ago. They WERE quite good.

                                  1. re: c oliver

                                    Yeah, they're okay. But nowhere near worth the orgasms being had over them.

                                    Now Macaroons I can get behind. But that's a different thread. And it's not Passover yet.

                                    1. re: c oliver

                                      Did Cindy tell you I gave her a Macaron kit and a book on them for Christmas?

                                      1. re: Candy

                                        No. Need to put her to the test.

                                        1. re: c oliver

                                          I made a batch last week to give a try. They were good but needed to be a bit larger. I've promised the little girl next door that she can help me.

                                          I ordered Ateco food colorings and they came a couple of days ago. The are much brighter and stronger in color.

                                  2. re: acgold7

                                    Salt, especially on dark chocolate, is without a doubt one of the culinary world's greatest gifts. Also in that category is Kettle Corn, Choc covered pretzels, and Take 5 bars.

                                    I can do without choc covered potato chips. Never had a good one.

                                    1. re: redips

                                      In my experience, chocolate covered potato chips are a Must Eat Now item. Think chocolate fondue. Pick up a fantastic and thick chip. Dip in melted chocolate. Eat. Repeat.

                                      1. re: Kelli2006

                                        I love bacon as much as the next guy but bacon vodka...stahp.

                                        1. re: Kelli2006

                                          Nothing good about over done bacon.

                                          1. re: thegforceny

                                            How did I miss that?

                                            Though upon reading that thread it is not really the same. It's more about REALLY tired OLD menu items as opposed to the latest trend that you are just plain sick of.

                                            1. re: StriperGuy

                                              Oh, in that case, here's one entitled "What Food Trend are You So Sick Of?" with 1033 replies.

                                              http://chowhound.chow.com/topics/7695...

                                              1. re: thegforceny

                                                Just out of curiosity because I am newish on CH. Is there a rule about starting new threads about subjects that have been discussed in previous threads? Is it prohibited? It just seems that new people would be interested in a new thread not an old dead one. Just asking about the rules.

                                                1. re: MamasCooking

                                                  Sometimes an old one is the same tip so worth just jumping on the bandwagon. Old is not always dead.

                                                  1. re: fldhkybnva

                                                    So it is not prohibited? Good to know. I think a fresh perspective should always be welcomed:)

                                                    1. re: MamasCooking

                                                      There really aren't rules in this regard. Sometimes old ones are still valid and go on and, as in this case, someone either doesn't know a thread exists or wants their own. The regional boards seem to generate more new threads.

                                                      1. re: MamasCooking

                                                        Sometimes a redundant thread will be started soon after the original thread on the same subject. In such cases, the moderators will direct posters to the original thread and lock the duplicate.

                                                        1. re: GH1618

                                                          I understand not having several concurrent threads running. Makes sense.I can barely manage keeping up with just one lively one.

                                                        2. re: MamasCooking

                                                          It is not prohibited but if there are already two similar threads with nearly 2000 posts, what is there new to add to the conversation?

                                                          1. re: thegforceny

                                                            New people come to the site all the time, with new perspectives, information and opinions. All are welcome, and that's why it's fine to start new threads on topics that have been covered in the past.

                                                            1. re: The Chowhound Team

                                                              I've always taken the posting of similar threads to just be offering up additional information.