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What is the hottest / hippest / cutting edge food of this moment in time?

Serious question. What is the food of our desire right now? New or retro, dish or ingredient.

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        1. I think it's KALE, but I am ready for it to be over. But I don't think i would classify it as a 'food of desire', although I do like it.

          23 Replies
          1. re: blythe

            If you were to believe Yahoo headlines, kale is so yesterday. Collards are in now.

            1. re: weezieduzzit

              Well, you can't get more retro than collard greens.

              1. re: weezieduzzit

                Collards might indeed be the next thing to be "discovered"...though they've always been in play around here. As has kale. "Artisanal" slaughter and butcher will be the next thing. The butchering is all ready popular.

                1. re: gourmanda

                  Maybe it will be artisanal slaughter of collard greens.

                2. re: weezieduzzit

                  Didn't they also say lollipop kale is the new kale?

                  1. re: viperlush

                    And the new brussels sprouts, for that matter.

                    1. re: viperlush

                      I started a thread about lollipop kale on March 19 on the Home Cooking Board and it got one reply.

                      1. re: Veggo

                        From me. :) I guess that makes you and me on the cutting edge.

                      2. re: viperlush

                        I was going to say kale sprouts. Our produce wholesaler got some in, so we tried them, liked them, and put them on the menu. Apparently at least a few other restaurants did too, because now they can't keep them in stock.

                        Also, baking with blood, or using blood in place of eggs.
                        http://nordicfoodlab.org/blog/2013/9/...

                          1. re: viperlush

                            That could be interesting. I wonder if alcohol would "cook" it or if it would stay liquid. Otherwise you'd want to pasteurize it somehow.

                            I did make a pork blood sponge cake recently, just because I was so fascinated when I read that blood could sub for eggs, I had to try it. I was disappointed that the cake turned dark brown when it baked instead of keeping the brilliant red color (hoping that the next time someone ordered red velvet I could use blood instead of food coloring). Otherwise, besides a slightly different texture, it just seemed like cake and you could not taste the blood. Maybe not "the food of desire right now", but seemed cutting edge to me :)

                          2. re: babette feasts

                            That is both amazing and disturbing - like vampire desserts! But I somehow doubt that blood pancakes are going to appease an iron-deficient kid with an egg allergy. Many people don't like iron supplements specifically because they "taste like blood".

                            1. re: julesrules

                              I had fun making it, because it felt so wrong, and I really didn't notice a blood flavor over the sugar, vanilla, and chocolate glaze.

                              Often, when I get bored as a pastry chef I'll look around the kitchen for something I haven't yet put in desserts - I've done foie gras and bacon, why not blood? But I don't think I'll do it again unless someone requests it, or maybe for Halloween, mostly because the texture of the cake was weird - maybe half blood and half egg would be softer, or a steamed cake rather than baked.

                          1. re: weezieduzzit

                            If you sit around long enough at any barbershop or locally owned business here in Georgia, sooner or later some old guy will walk in with four grocery bags full of collards to give away. Winter collards are like summer zucchini and tomatoes. There's always more than you can eat.
                            Retro? Nope. Cutting edge? Nope. Same ol' food Meemaw and Papaw have always eaten.

                            1. re: weezieduzzit

                              Kale and Stainless appliances in the kitchen, They are so 90's.

                            2. re: blythe

                              I've been seeing lots of restaurants with dandelion lately.

                              To think, I'm eating what my great-grandparents came to this country so they didn't have to.

                              1. re: BubblyOne

                                In my neck of the woods it's not unusual to see people sweeping fields filling their bags with dandelions come late spring. Old/new country, some tastes don't change.

                                1. re: ferret

                                  I love them. Bitter and delicious. Squeeze of lemon and copious amounts of olive oil. And good crusty bread. A meal in itself.

                            3. Greek Cuisine is the hottest right now. Still up and coming. The near future will showcase a LOT of Greek Cuisine on TV, in the news and more restaurants showcasing the health benefits.

                                1. re: JTPhilly

                                  I'm ready for that to be over too. Hot fat is one thing ... but cold?? Its appeal has eluded me so far.

                                      1. re: carolinadawg

                                        Your response was delightful and gave me a big laugh,
                                        I still stand by the grilled (or however it is prepared) luscious foie gras--it seems to be elusive in the local restaurants.

                                        I also love the bone marrow offerings, which are rare in the offerings of local restaurants.

                                        I bet you can guess that my cholesterol isn't what it should be. FoiGras

                                  1. Toast with butter and cinnamon sugar

                                    just wait... like remember how they were doing variations of make your own s'mores in restaurants... it'll be the next 'thing' for dessert
                                    (prediction for the future)

                                    I'm going to go blog/tweet/instagram/ tumblr it and make it happen

                                    1. Canned Queen Anne Cherries!!! And it's about time!

                                      1. The hottest ingredient is salt, and sprinkling it on everything, and calling it salted as if food wasn't salty enough before sprinkling visible salt on it.

                                        Food trend #1- textural components. If a dish is all soft, it can't just be left alone, it has to have a crispy something, because... well just because somehow everything has to have different textures and can't just be soft.

                                        Food trend #2 - desserts that take little effort, at fine dining restaurants, because they require less time and skill, ice creams, cakes that seem like they were made in a microwave, panna cotta.... because pride in dessert offerings has gone out the window

                                        6 Replies
                                        1. re: Pookipichu

                                          Definitely the dessert thing. Plus, how can you keep a pastry chef when everyone has gone gluten free? I go crazy trying to find a worthy slice of cake (that I didn't have to make myself).

                                          1. re: PinkLynx

                                            It's is getting so hard to find good cake at a restaurant, a lot of times I'm seeing rustic olive oil cake recipes presented in a fancy way, but it's just putting lipstick on a pig.

                                            1. re: PinkLynx

                                              A lot of restaurants downsized their pastry programs with the recession of 5-6 years ago.

                                            2. re: Pookipichu

                                              Yes, like salted caramel. Am I the only person who hasn't tried that yet? Is it really deserving of all the fame it has been getting?

                                            3. Cauliflower is replacing Kale these days.

                                              People are starting to cook more at home these days Check your instagram for upscaled versions of homestyle foods.

                                              Sriacha will continue and Kimchee/Kimchi will become more popular

                                              Fusion Grilled Cheeses.

                                              6 Replies
                                              1. re: Sandwich_Sister

                                                Yeah, cauliflower was noted as a trendy item for winter menus by our local weekly. But I'd say it's so last winter, if only spring would make a showing here ;)

                                                1. re: julesrules

                                                  A local place always has roasted cauliflower with Calabrian chiles on their menu. They do them in little CI pans. But it's been on their menu for a couple of years.

                                                  1. re: c oliver

                                                    I see cauliflower everywhere lately and not just for winter.

                                                    People are using it in mashed potato and mac and cheese dishes.

                                                    1. re: Sandwich_Sister

                                                      To me that is more of a low carbers thing, which started with Atkins/South Beach over 10 years ago (ie/ fake mashed potatoes).

                                                      1. re: Sandwich_Sister

                                                        I had a good cauliflower dish at a Hunan restaurant in Dongguan- roasted with red chilies and pork.

                                                2. Bacon!! Is, always was and always will be!! Let me say it again, BACON!!

                                                  1 Reply
                                                  1. re: Motosport

                                                    Cutting-edge be damned! I'll stick with Bacon. There's hardly a dish it can't improve or enhance.

                                                    1. re: 4X4

                                                      hah :)

                                                      Gluten free has taken off though. More restaurants are carrying gluten free menus with more than just salads.

                                                      I'm sure glad don't have a gluten issue.

                                                      1. re: Sandwich_Sister

                                                        I've actually seen "organic" lump charcoal, so I figure free range, organic, locally sourced, gluten free charcoal will be next.

                                                      1. re: jpc8015

                                                        Wow; I'm so far out of the loop I had to look this one up.

                                                      2. Cactus. Maybe not today but soon.

                                                        1 Reply
                                                        1. re: tcamp

                                                          Cactus had a brief heyday several years ago.

                                                          1. re: jpc8015

                                                            Is Charlton Heston still alive?

                                                            Veal cheeks, pickling, more gluten free (only about 1% of the American population has Celiac, not sure how many are "gluten sensitive" or "undiagnosed"), etc.

                                                            Haven't seen much foam, sous vide, lavendar ice, coco nibs lately.

                                                            Is FaceBook founder, Mark Zuckerberg, still eating only what he kills?

                                                            1. re: financialdistrictresident

                                                              sous vide is VERY popular in high end gastronomy, just not exclaimed outwardly or "in your face" as much anymore. the health department was going to get on the case, so they do it without proclaiming it

                                                              1. re: Gastronomos

                                                                Thanks, Gastronomos. So how do you know? What's the code word?

                                                              2. re: financialdistrictresident

                                                                Can lavender everything please DIE already, I don't like eating soap in my cocktails and desserts

                                                                1. re: FoxReindeer

                                                                  LOL! I HATE vanilla. It's like *my* lavender. Especially the fake vanilla that makes my stomach turn at just the smell of it.
                                                                  Lavender. Fake chefs. Vanilla. Pathetic.
                                                                  Does anyone remember vanilla scented lobster?
                                                                  Does anyone remember Laughter???

                                                                  1. re: Gastronomos

                                                                    I remember the vanilla lobster that won on TNFNS and Red Lobster picked up the dish for a year.
                                                                    I thought, "yuck".
                                                                    Way to ruin lobster!

                                                                    I remember laughter!

                                                                    1. re: FoxReindeer

                                                                      I had an artisanal cheese with lavendar and wild fennel pollen recently:

                                                                      http://www.artisanalcheese.com/prodin...

                                                                      I've been noticing more "pollen" lately.

                                                                2. Pickles are pretty popular right now here in NYC.
                                                                  JeremyEG
                                                                  HomeCookLocavore.com

                                                                  4 Replies
                                                                  1. re: JeremyEG

                                                                    Weren't pickles popular in NYC for the entire 20th century?

                                                                    1. re: jpc8015

                                                                      Definitely, but I'm not sure there were quite as many upscale restaurants serving pickle plates as part of elaborate meals. I would also guess that fewer young people were signing up for pickling classes as part of a trendy weekend. But who knows?
                                                                      JeremyEG
                                                                      HomeCookLocavore.com

                                                                      1. re: JeremyEG

                                                                        I was not aware that many young people could afford trendy weekends in the early part of the 20th century.

                                                                        1. re: JeremyEG

                                                                          Yes, lots of quick pickled condiments and pickled vegetable appetizer plates at resaurants lately.... I'm all for it!!

                                                                    2. Well, they are lining up for toast at big-city food trucks and cafes. Yes, toast. Bread + heat. The emperor has to have the $ in hand since he's naked.

                                                                      http://chowhound.chow.com/topics/970131

                                                                      3 Replies
                                                                      1. re: greygarious

                                                                        I thought you were kidding until I followed the links. A trend that has not made it to the DC area, AFAIK. I wonder how it squares with the gluten free trend?

                                                                        1. re: greygarious

                                                                          There used to be a peanut butter and jelly sandwich food truck in DC.

                                                                          1. re: greygarious

                                                                            I was seriously just kidding about the cinnamon toast thing, greygarious!

                                                                          2. Kale is the new brussel sprouts.

                                                                            9 Replies
                                                                            1. re: monavano

                                                                              I thought brussel sprouts were the new kale!

                                                                              1. re: tcamp

                                                                                Whatever, kale AND brussel sprouts are like soooo 2013. Who still eats green? Orange is in. Carrots everywhere.

                                                                                And rabbit. No more pork everything...now it's rabbit everything.

                                                                                  1. re: financialdistrictresident

                                                                                    wait, I thought orange was the new black?
                                                                                    Or is that brown is the new black??
                                                                                    40 is the new 30... and grey hair is the new blonde
                                                                                    (wink, wink, wink)

                                                                                    1. re: cgarner

                                                                                      Orange is the new green.
                                                                                      Green is the new brown, brown is as obsolete as ever, and black is back!!

                                                                                      And its "silver", not grey... ;)

                                                                                  2. re: PinkLynx

                                                                                    yes bunnies are the new ducks...

                                                                                    when is squirrel going to come back? Looking for some authentic Brunswick Stew at my local gastro pub - a local sustainable meat source too.

                                                                                    1. re: PinkLynx

                                                                                      Orange carrots? Puh-leez - it's red, yellow and white ones now. The red ones taste a little like beets.

                                                                                      1. re: tardigrade

                                                                                        Just as long as the beets aren't red...beets can't be red anymore, they're golden or stripe-y.

                                                                                        My favorite carrots are deep dark purple....often very sweet. Taste like a cross between a carrot and a crisp apple.

                                                                                  3. re: monavano

                                                                                    Brussels Sprouts and Kale have already been crossed and now you can buy BrusselKale and Lollipop Kale so you don't have to choose!

                                                                                    http://www.grubstreet.com/2014/03/lol...

                                                                                    http://www.rockgardenherbs.com/brusse...

                                                                                    1. re: Monch

                                                                                      Yeah, old sheep are finally getting the love they deserve and that just can't be baaaaad! (Sorry, couldn't resist . . . .)

                                                                                    2. Without a doubt BONE MARROW. They are even selling it in the grocery stores here in Seattle.

                                                                                      3 Replies
                                                                                        1. re: FoxReindeer

                                                                                          So funny. We were eating bone marrow in N.California in the 60's.

                                                                                          1. re: MamasCooking

                                                                                            this one is dragging along. it got world wide attention in 1999 with Tony Bourdain giving a shout out to chef Fergus Henderson. 15 years is a long time for a 'trend'.
                                                                                            I guess, unlike some other trends, the chains and diners couldn't capitalize on it and it has remained a thing for those that are willing to cook and serve it...

                                                                                        2. Locally, I've seen a small surge of harissa (replacing miso) and different types of molasses (primarily pomegranate and sorghum)

                                                                                          ...and fried eggs on top of everything. I know it's been around for a while but it's still going strong here.

                                                                                                  1. re: gourmanda

                                                                                                    People have been fermenting things for thousands of years. Hardly cutting edge.

                                                                                                    1. re: jpc8015

                                                                                                      Of course, but it's just in the spotlight in the US at the moment. Most fashionable foods have been around for a long time--then they get their 15 seconds of fame, and fade back into obscurity.

                                                                                                      1. re: Wawsanham

                                                                                                        Not sure what part of the US you are in where this is a momentary spotlight but where I live this has been going on for decades with no regard to how hip or trendy it is.

                                                                                                        1. re: jpc8015

                                                                                                          I'm not in the US at all; I go back for periodic visits every 4-5 years or so.
                                                                                                          My exposure to US food these days is mostly through the media, so it's probably a bit skewed, but I do get to notice what is becoming trendy.
                                                                                                          I agree that things can be going on and are being done for a long time; the trendiness is that there is a sudden spotlight on them.
                                                                                                          I grew up eating boiled kale with sausages (or headcheese) and fried potatoes. There was nothing trendy about it. Now it's all trendy, and I have a hard time imagining it being eaten raw. Now, where I live there is no kale...

                                                                                                          1. re: Wawsanham

                                                                                                            Kale is where arugula and mache were years ago. I don't believe it's a matter of trendiness anymore and it will take its place in the grocery store alongside other greens going forward.

                                                                                                            1. re: ferret

                                                                                                              But, hasn't kale pretty much always been in the grocery store / supermarket. I believe I can distinctly remember it being there in a run-of-the-mill Southern California supermarket from the later 70s or early 80s right next to collard greens.

                                                                                                              1. re: Wawsanham

                                                                                                                Germans have been eating kale forever.

                                                                                                                But we're trendsetters.

                                                                                                                1. re: linguafood

                                                                                                                  Yes, Linguafood, the proverbial "Gr√ľnkohlessen" of the winter.

                                                                                                                    1. re: linguafood

                                                                                                                      Of course pinkel (or Kochwurst) is part and parcel!

                                                                                                                2. re: Wawsanham

                                                                                                                  I don't remember a time when kale wasn't in the grocery. But when young hipsters discover something that has been around for generations they like to claim that they are on the tip of the spear so to speak (e.g. brewing beer, baking bread, home canning, charcuterie, game meats, home gardens, etc...).

                                                                                                                  1. re: jpc8015

                                                                                                                    It's what young people do. Claiming things for their own originality.

                                                                                                                    It's kinda cute.

                                                                                                                        1. re: linguafood

                                                                                                                          Right now I am just wearing black cotton Dockers. When we were kids my brother had a pair of Adidas shoes made from hempen twine.

                                                                                                                          1. re: jpc8015

                                                                                                                            Actually, depending on your country of origin/domicile, you wear trousers......and hopefully pants too

                                                                                                                      1. re: Wawsanham

                                                                                                                        Kale has always been around but it wasn't as prominent as it is today where you can get bagged mixed greens featuring kale or where a kale salad appears frequently on restaurant menus. New ingredients are rarely invented but trends come around where certain ingredients get special notice or treatment.

                                                                                                                        Beets and brussels sprouts, for example, have been around forever but there was a time when neither appeared with any frequency on restaurant menus and then suddenly it seemed like there wasn't a menu that didn't have them featured in some way.

                                                                                                                        1. re: ferret

                                                                                                                          Kale chips are new. (At least, at the grocery store.)

                                                                                                                        2. re: Wawsanham

                                                                                                                          I've only been finding the locinato kale for the last couple of years.

                                                                                                                          http://www.flickr.com/photos/vonnesvi...

                                                                                                                  1. re: jpc8015

                                                                                                                    while people have been fermenting for the ages (literally) many traditionally fermented foods are often not so anymore - pickles and sauerkraut come to first thought. Others like soy sauce and bread are highly industrialized and even fermented dairy is often heavily processed

                                                                                                                    naturally fermented and homer fermented foods are definitely trending in the foodie circles - and I think it is a good call this will increase - its cheap, diy, natural, pro-biotic etc etc. lots of touch points

                                                                                                                    I took a fermenting workshop at my local urban farm last year - it was pretty interesting - my kraut failed I will try again.

                                                                                                                    1. re: JTPhilly

                                                                                                                      My point is that fermenting is not "cutting edge". If young urban hipsters are just now catching on that is fine, but we may as well say that baking is cutting edge then.

                                                                                                                      1. re: JTPhilly

                                                                                                                        I find this trend interesting because my health food sister and her cooking school then-boyfriend, living in San Francisco, were into home cabbage fermentation about 6 years ago. So it's been a slow ferment, I guess.

                                                                                                                        1. re: julesrules

                                                                                                                          Philly is not exactly San Francisco LOL!

                                                                                                                          Cutting edge in terms of being a new technology, no, certainly not.. either are ducks or kale. On the front line of what you start seeing marketed I think its likely.

                                                                                                                          I think much of the food trends in the near future are not going to be about new science but about returning to traditional ways of making things. Fermenting falls in very well with the farm to table, local, seasonal thing that has been growing, it also fits in with a number of health trends. I think you will see fermented products really start mainstreaming in the near future.

                                                                                                                          I own my great-grandparents pickle jars - I will likely be the first person in 3 generations to use them. They made wine, they canned tomatoes, grew everything, in the Bronx not on a farm

                                                                                                                          These old ways are startlingly new to generations weaned on nukeable chicken nuggets.

                                                                                                                          What's really new and cutting edge in food is what Monsanto is doing with genetics - what's trending in the style sections will be the opposite of that.

                                                                                                                          1. re: JTPhilly

                                                                                                                            Well said and thank you for posting.
                                                                                                                            JeremyEG
                                                                                                                            HomeCookLocavore.com

                                                                                                                            1. re: JTPhilly

                                                                                                                              I don't know just how behind Philly is (large wink!) but with the internet I don't find it takes 5 years for trends to get from west coast to mainstream. Usually a much quicker cycle. So I do find it interesting in this case just in terms of how and when things get popular.
                                                                                                                              But quinoa was a very slow peaker as well... my mother bought me my first package in 1996-ish (I remember it well because a college friend's mother also bought her quinoa for Christmas, she was somewhat embarrassed explaining that this passed as a Christmas gift in her house... until I said, don't worry, my mom got me quinoa for Christmas too!). So when I see it on upscale menus for $14 at lunch my eyes do roll.

                                                                                                                              1. re: julesrules

                                                                                                                                Philadelphia is a Stone Age restaurant town. Their primary culinary contribution still contains gluten and animal protein.

                                                                                                                                1. re: MGZ

                                                                                                                                  MGZ - you mean the roast pork with rabe and provolone?
                                                                                                                                  wouldn't have it any other way!
                                                                                                                                  ;-)

                                                                                                                                  1. re: MGZ

                                                                                                                                    Hush. Great strides have been made towards gluten free scrapple!

                                                                                                                                  2. re: julesrules

                                                                                                                                    No different than a pasta dish at $14, and probably a better relative value since the price of quinoa has been inching upward in the past 2-3 years.

                                                                                                                                    1. re: ferret

                                                                                                                                      Maybe in terms of food costs. But a quinoa salad is something I make in bulk and stick in the fridge to eat for a few days.
                                                                                                                                      But I don't really order pasta dishes in restaurants either, for similar reasons. Although they do at least require a bit of a la minute prep and timing (I can't walk in the door and grab a hot pasta dish out of my fridge).
                                                                                                                                      I'm realizing though that they probably cover a few special diet bases for the restaurant... vegetarian/easily made vegan, gluten-free etc. The gluten-free aspect might explain the trend!

                                                                                                                          2. re: gourmanda

                                                                                                                            I'm really interested in learning more about fermented meat products, especially those of Asian origin.

                                                                                                                          3. Wait! This just in from the local paper--brewnuts. Craft beer-based donuts.

                                                                                                                            1. Don't know about my desire, but lately I've been seeing a lot about Celtuse, here and elsewhere in the food-o-sphere. Or am I just late to the veggie party?

                                                                                                                              1. Tobacco. Advertised in hipster gourmet donuts and chocolates.

                                                                                                                                2 Replies
                                                                                                                                1. re: IoAstrobee

                                                                                                                                  No, "vaping" (I hate that word!) is taking over regular smoking. Maybe the hookah bars will turn into vape lounges.

                                                                                                                                  1. re: IoAstrobee

                                                                                                                                    For what it's worth, here's an old discussion of using tobacco as an ingredient: http://chowhound.chow.com/topics/773845 It does seem to be getting more traction now.

                                                                                                                                    1. Food in jello molds, like these from Lileks Gallery of Regrettable Food...

                                                                                                                                      http://lileks.com/institute/gallery/k...

                                                                                                                                      It's got to be better than artisanal toast.

                                                                                                                                       
                                                                                                                                       
                                                                                                                                      1 Reply
                                                                                                                                      1. re: deet13

                                                                                                                                        That is a great call on a throwback!

                                                                                                                                      2. I think the hottest foods are:
                                                                                                                                        bacon anything
                                                                                                                                        pork belly
                                                                                                                                        pollen
                                                                                                                                        sous vide anything
                                                                                                                                        dishes using a "theme" - farm to table, gluten free, locally sourced, etc.
                                                                                                                                        Kimchee -- been seeing it used alot more recently

                                                                                                                                        1 Reply
                                                                                                                                        1. re: boogiebaby

                                                                                                                                          Great list as I've seen so many these days.

                                                                                                                                          Especially the Pork Belly
                                                                                                                                          Kimchee
                                                                                                                                          Sous Vide

                                                                                                                                            1. re: macsak

                                                                                                                                              went to the hippest, hottest place in HNL for brunch today
                                                                                                                                              so i guess my answer would be anything on this menu
                                                                                                                                              http://kokoheadcafe.com/

                                                                                                                                              1. re: macsak

                                                                                                                                                I love Lee Anne Wong! I was pulling for her on Top Chef back in the day
                                                                                                                                                it's nice to see her face on TV sometimes

                                                                                                                                                1. re: cgarner

                                                                                                                                                  lives in HNL now
                                                                                                                                                  has a boyfriend that is a north shore farmer
                                                                                                                                                  i think they had a food truck before opening koko head cafe this month

                                                                                                                                                  it was full of yelpers
                                                                                                                                                  looked like a japanese blogger was there too, so it's only a matter of time before it gets overrun like cafe kaila

                                                                                                                                              2. re: macsak

                                                                                                                                                I've got a tub of it in my fridge leftover from making Korean fried chicken.

                                                                                                                                                1. re: macsak

                                                                                                                                                  Been using that at home for years. Better than sriracha, IMO.

                                                                                                                                                  1. re: macsak

                                                                                                                                                    We have one here in NY too, it's not the first and I guess not the last either. I won't be running there myself but there must be a market.
                                                                                                                                                    http://www.foodspotting.com/places/86...

                                                                                                                                                    1. re: coll

                                                                                                                                                      You have more than just one. The Meatball Shop opened 2-3 years ago and they now have several locations in NY. In Chicago we had several meatball trucks a few years ago as well as a brick-and-mortar shop.

                                                                                                                                                      1. re: ferret

                                                                                                                                                        I didn't notice! Guess it's already hit it's peak.

                                                                                                                                                  2. From yard to table. Growing and cooking your own food.

                                                                                                                                                    1. Anything foraged for in the wild, especially by the chef him- or herself.

                                                                                                                                                      Bottarga.

                                                                                                                                                      That curry-ketchup sauce that goes on currywurst.

                                                                                                                                                      Food with ground crickets in it (the use of insect protein in general).

                                                                                                                                                      Coffee with grass-fed butter in it.

                                                                                                                                                      8 Replies
                                                                                                                                                      1. re: ninrn

                                                                                                                                                        That's a good list. I think a lot of the other things noted in the thread, kale, bacon, marow, etc., are pretty "middle of the blade" by now. I mean, once something shows up in a restaurant in a "fly over" State, it's "heat" is cooling.*

                                                                                                                                                        Now, I need to go find me a cup of that coffee you mention.

                                                                                                                                                        *Forgive my hyperbole, Middle America.

                                                                                                                                                        1. re: MGZ

                                                                                                                                                          Tibetan tea: the ingredients are butter, tea, and salt or black pepper.

                                                                                                                                                          Singapore coffee: low quality coffee beans are stir-fried with butter in a wok then strained through a filter into a cup.

                                                                                                                                                          1. re: Gio

                                                                                                                                                            Yak butter going mainstream would be a surprise ...

                                                                                                                                                          2. re: MGZ

                                                                                                                                                            Thanks, MGZ. Gio's right, the coffee with butter is a spin on the very traditional Himalayan tea with yak butter in it (something I've always wanted to try -- seems like a cup would keep you warm for a week). I think adapting it to coffee stems from the paleo and primal diet movements. It's heavily promoted by the guy who does the "Bullet-Proof Executive" high performance lifestyle website, but I think it was showing up in coffee places in Silicon Valley and Boulder for a while before he glommed onto it.

                                                                                                                                                            1. re: ninrn

                                                                                                                                                              There are vivid descriptions of yak butter tea in Three Cups of Tea ... that didn't make me feel my life would be incomplete without it.

                                                                                                                                                              1. re: foiegras

                                                                                                                                                                If you remember our Sam Fujisaka (RIP) - he would eat Anything, but vehemently hated Yak Butter Tea.

                                                                                                                                                                1. re: Gio

                                                                                                                                                                  I do remember Sam, but hadn't seen his opinion of yak butter tea ... I am willing to trust our Sam and Greg Mortenson on this. I seem to recall the yak butter is typically rancid (nom nom).

                                                                                                                                                                  1. re: foiegras

                                                                                                                                                                    Sam you could rely on. Greg Mortenson's confabulations and deceptions having been exposed, I wouldn't put credence in much more than his opinion of YBT.

                                                                                                                                                        2. I'd say kale was hot 2 years ago...the new hipsters:
                                                                                                                                                          Chia
                                                                                                                                                          Kombucha

                                                                                                                                                          Both of dubious nutrition value

                                                                                                                                                          13 Replies
                                                                                                                                                          1. re: BiscuitBoy

                                                                                                                                                            How is the nutrition of chia dubious?

                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                              It is NOT proven to have any health benefits, just lots of "happy shiney" spin. Check Mayo Clinic or Webmd

                                                                                                                                                              1. re: BiscuitBoy

                                                                                                                                                                I just checked WebMD and they say this:

                                                                                                                                                                ".... chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.

                                                                                                                                                                Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). One ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals."

                                                                                                                                                                The only negative they mention is that it hasn't been proven for easy weight loss.

                                                                                                                                                                1. re: coll

                                                                                                                                                                  Ah, those pesky facts. They always get in the way of opinion.

                                                                                                                                                                  1. re: coll

                                                                                                                                                                    Yeah, that's the nutritional info. NOTHING supports weight loss or heart benfits. Webmd:

                                                                                                                                                                    "The evidence is limited on chia, and only two clinical trials examined heart health and body weight," says explains researcher Catherine Ulbricht, PharmD. "One showed some beneficial heart effect, but neither showed any effect on weight loss."

                                                                                                                                                                    More study is needed before chia can be recommended either for weight loss and heart health, says Ulbricht, chief editor of Natural Standard Research Collaboration

                                                                                                                                                                    TANSTAFL - But at least you didn't reply with a truck driver mouth like that other guy usually does.

                                                                                                                                                                  2. re: BiscuitBoy

                                                                                                                                                                    I don't eat it because for some "happy shiney spin" it's a good source of omega-3 and fiber and it's a miraculous thickener. Who the heck is eating chia seeds for weight loss or heart benefits? Not I.

                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                      Heck so do I...by the fallout above, it must have been pedaled by dr oz or oprah. Some people it seems, read packaging copy and take it as fact

                                                                                                                                                                      1. re: BiscuitBoy

                                                                                                                                                                        Have never watched Oprah nor Dr Oz, I've known about chia for many years from friends who are much more conscious about what they eat than I am. It's not some recent fad.

                                                                                                                                                                          1. re: coll

                                                                                                                                                                            the two sentence starters that i hate to hear the most in my office are
                                                                                                                                                                            "i saw on dr oz..."
                                                                                                                                                                            and
                                                                                                                                                                            "i read in AARP magazine..."

                                                                                                                                                                            1. re: macsak

                                                                                                                                                                              what gender are those who use those sentence starters?

                                                                                                                                                                  1. oh.and sous vide.or however it is spelled. What we used to call boil in a bag

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: FriedClamFanatic

                                                                                                                                                                      I may be wrong but isn't the whole sous vide thing about not boiling? Rather cooking the food at the optimal internal temp the whole time?

                                                                                                                                                                    2. It seems to me that any sort of "homestyle" casserole is the thing lately. In most cases, I personally hate lazily slopped together goop baked up into a molten freak show with the crispy crumb topping.
                                                                                                                                                                      But, I'm clearly in the minority ;)

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                        I like trying to come up with baked goop that has been slopped together in a non-lazy way. I had a period in my life where I made a lot of savory bread puddings. I want to embrace a Midwestern American food aesthetic.

                                                                                                                                                                      2. Kopi Luwak AKA Civet Coffee. Coffee beans eaten then pooped out by the Civet. YUUUMMM!!!

                                                                                                                                                                        3 Replies
                                                                                                                                                                          1. re: coll

                                                                                                                                                                            Yesterday's dinner but tomorrow's breakfast.

                                                                                                                                                                          2. re: PotatoHouse

                                                                                                                                                                            Walking around Jakarta, I saw that on many an unexpected menu. Which is to say, when a cup costs about a buck, you're going to be hoodwinked.

                                                                                                                                                                            Then, I saw a Kopi Luwak shop opening in Shenzhen, China. Sure...

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

                                                                                                                                                                          3. Since it was in the finale of Top Chef, I've gotta say Spam. Double if it's fried in a sugary cereal crumb coating.

                                                                                                                                                                            But don't ask me to eat it that way. I only do spam musubi.

                                                                                                                                                                            1 Reply
                                                                                                                                                                            1. re: ratgirlagogo

                                                                                                                                                                              I've posted this before. Sam Fujisaka (miss him a ton) had touted Spam forever. We went to Rio and I took a tin. Emailed him to ask WTF to do with it. He wrote back to sprinkle heavily with black pepper and fry. Perfect.

                                                                                                                                                                                1. re: globocity

                                                                                                                                                                                  nope, passing mention of chia yoghurt still holds muster, even in NY.

                                                                                                                                                                                  also in NY, food from the Himalayas.

                                                                                                                                                                              1. ionized / alkaline water

                                                                                                                                                                                pHountainhealth.com

                                                                                                                                                                                1. Not exactly new but certainly a 'growing' trend, restaurants that have their own garden on the premises. Herbs, vegetables, fruit grown in beds on the roof if land isn't available, or in large containers. There is a cafe in Mt. Holly VT that we frequented during our holidays that had two large wooden containers at the entrance that held a huge bounty of fresh herbs with a topiary tower in the center on which snow peas and green beans twined upward. Such a delight to see, and smell.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: Gio

                                                                                                                                                                                    Along with their own beehives and honey :)
                                                                                                                                                                                    http://www.fairmont.com/promotions/fa...

                                                                                                                                                                                    But I once sat at a sidewalk patio that had tomato plants in planters. They aren't the most decorative and that night they seemed to be attracting some kind of insect IIRC (it was a while back but I remember we were slightly annoyed and discussing the wisdom of the idea).

                                                                                                                                                                                      1. re: globocity

                                                                                                                                                                                        I'll take a side of those to accompany my slab of mutton!

                                                                                                                                                                                        1. re: globocity

                                                                                                                                                                                          That's the second mention of collards in this thread. Now I'm curious about where they are cutting edge, since here in Georgia, collards are an old standard.

                                                                                                                                                                                            1. re: kitchengardengal

                                                                                                                                                                                              Its when you take the collards out of Georgia, to Portland or Seattle, and we think we've discovered a new ingredient.

                                                                                                                                                                                              1. re: babette feasts

                                                                                                                                                                                                Maybe gailan will be the next collards. I love gailan:

                                                                                                                                                                                                http://www.friedas.com/wp-content/upl...

                                                                                                                                                                                                Esp. quickly blanched and drizzled with oyster sauce :-D

                                                                                                                                                                                                http://2.bp.blogspot.com/-w7Al6eUv4es...

                                                                                                                                                                                          1. Octopus

                                                                                                                                                                                            Kale

                                                                                                                                                                                            Gochujiang (Korean hot sauce)

                                                                                                                                                                                              1. Purslane, the new "super food"/weed growing in your back yard

                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                1. re: cgarner

                                                                                                                                                                                                  Reminds me of ramps. Not exactly new to most, but it's a weed that has been elevated to near truffle status!

                                                                                                                                                                                                  1. re: cgarner

                                                                                                                                                                                                    when are lambs quarters going to take their place at the gastropub table?

                                                                                                                                                                                                    1. re: JTPhilly

                                                                                                                                                                                                      So annoying because I had tons of this when I moved into my house. Not realizing it is edible, I weeded it all out! Since I've been wanting to eat it, it has disappeared. Sigh.