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Mar 13, 2014 10:01 AM

Bon Appetite says Sriracha's "Totally Over." Agree?

To me, the issue is clearly the trend and not the sauce - which is great and irreplaceable. Sriracha's just been overplayed. Like bacon.

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  1. The trend, sure, cause isn't that the nature of trends? That they're short-lived. I was using it for years and years before it suddenly became the 'hot' (haha) thing to use.

    1. I think this says less about Sriracha than it says about Bon Appetit --and says a lot about why I have desperately tried to end my subscription (until my mom "gifted" me a renewal --argh!). The magazine has become all about flashiness and reporting on food trends. I'm "totally over" it. What does "totally over" mean, anyway? I still have Sriracha in my fridge and I'll still use it. But I never used it on or for everything, nor do I think it should be. Like bacon.

        1. re: mwhitmore


          Isn't Bon Appetit totally over?



          I just LMAO.

          Yep for BA-years ago.

          Sirarcha is now refered to in my world of friends and acquantiences as "hipster ketchup."

          Maybe it can go back to finding it's true calling rather than being forced and foisted onto dishes and into cuisines that are, well....forced.

          I will always keep a bottle in the fridge.

          Still relevant, but certainly trendiness got it overplayed in my food realm of dining out.
          Dining at home-no problem with it.
          So sad.


          1. re: mwhitmore

            IMO it's been over since the mid '80s, with some exceptions. I dont' hate it, but it tends to be way too faddish for me.

          2. I actually find trends really interesting from a psychological perspective - why do certain names rise and fall in popularity, for instance? When I was pregnant with my daughter 11 years ago, I tried to think of a name that would be unique, without being obnoxiously or pretentiously so, and had she been a boy, she would have been Aiden. At the time I knew not a single Aiden, now it's like every boy in IVY's class is either an Aiden or has a name the rhythms with it! How does that happen??

            I don't consciously try and follow or not follow a trend - I eat and wear and name how I like - but I'm still intrigued by them. That said though, I am as prone to overexposure annoyance as much as anyone else. I don't like when people flash a thing around trying to pull a little of that thing's popularity for themselves. Don't like to be predictable or manipulated, you know? I think that's the core of issue.

            We like sriracha, but take a risk and show us something we don't know about!

            11 Replies
            1. re: gastronomics

              Reminds me of a teacher taking roll-call back in the eighties: "Jennifer? Jennifer? Jason? Jennifer? Jason? Jason?..."

              1. re: gastronomics

                Of course trends do not exist in a vacuum. One might ask, do publications like Bon Appetit create the very trends they report on?

                Also, the Sriracha trend (for example) I would argue is just a by-product of broader changes ("trends"?) Greater cultural/demographic diversity brings greater culinary diversity, and a desire to experiment with new things. Thai, good Mexican, good Szechuan have broadened the appeal for spicy food. Sriracha is a beneficiary of that --and has done a good job as a business getting it's bottles put on Thai restaurant tables all over the country. I do not think the "trend" for spicy food and spicy condiments is going away because I think it runs much deeper. However, perhaps the Sriracha kick will die out when people realize it really does not belong in everything, such as a vodka flavoring.

                A bigger mystery to me are the bacon and kale trends. Why is bacon now used in everything (yes, even vodka). And what about Kale? Though I have yet to see kale vodka :-)

                1. re: MagicMarkR

                  Well I think bacon was part of larger trends away from low-fat & exotic and towards rich, "all-American" comfort and local foods. Also smoked foods and preserved meats in general, and the idea of sweet and salty desserts. Then it gained momentum and just became a thing. To add bacon, to everything.
                  At the same time, pork is becoming less of a standard food at least here in Toronto, due to a newer muslim influence as well as existing Jewish population... so no pork is served in daycares, I would never bring pork to an office potluck, etc. So I always kind of wondered if bacon love was a backlash reaction to that, and to vegetarianism, and "healthy" eating along the lines of boneless skinless chicken breasts.... bacon is the antithesis of many things.

                  1. re: julesrules

                    Right. Bacon is funny --the one food "foodie" types and health-conscious eaters hang on to as that one connection to comfort. Even many vegetarians allow themselves bacon. Couldn't help but laugh at this piece from The Onion.


                    1. re: julesrules

                      Actually I'd even argue that sriracha was part of the salty/sweet thing too, vs previous standard hot sauce tobasco which is vinegary.

                      1. re: julesrules

                        I love Sriracha for many things precisely because it doesn't have the vinegar bite Tabasco has (plus garlic!!). I love both, just for different applications.

                      1. re: Ttrockwood

                        My son went to a local small Mexican market and came home with some fresh-fried kale infused tortilla chips. I couldn't believe he'd bought them (he got there late and the regular ones were sold), but tried one and I absolutely couldn't believe how GOOD they were! We were all three gobbling them down like mad- couldn't stop. I was so surprised.

                    2. re: gastronomics

                      Yeah, my daughter would have been Adam, just before that name got hot 20 years ago; my son is Owen, at 17, (a family name mind you) a name we thought was wildly uncommon. Ha. There does seem to be "something in the air" with so many trends, whether it is fashion or food or where to go on vacation... On "Beat Bobby" Bobby Flay razzed a chef for intending to put brussel sprouts on her dish (brussel sprouts are also the new bacon according to him)

                      1. re: gastronomics

                        if you didn't know any aidans, i guess you had no irish friends? ;)

                        or see movies with this guy?

                      2. Bon Appetit died when Adam Rapoport became Editor in Chief. The magazine used to be a legitimate food magazine. Now it is a magazine that reports on the food scene and trends.

                        Why anybody thought making a GQ fashion editor the editor in chief of BA was a good idea is beyond me.

                        4 Replies
                        1. re: jpc8015

                          Yup. That corresponds exactly to when I started wishing my subscription would expire.

                            1. re: jpc8015

                              I got a great deal, thank to a CH, on Saveur. I liked the first issue or two but now not so much. It seems to specialize too much each month and I don't like the way the recipes are organized I won't be renewing.

                              1. re: c oliver

                                I get it automatically renewed by a friend each birthday, and I'm fine with it- I enjoy the magazine. I don't know if I'd carry on the subscription if I had to pay for it, though.