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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