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Random Thoughts, and Trends

I was scanning the news this morning and thinking foodie thoughts in a rather stream-of-consciousness fashion. Nothing seemed to stick, it was all random. My brain went with that theme and suddenly I was humming the Arlo Guthrie tune about a pickle…

 

That was my inspiration today. My commentary on some of the new cooking and eating trends is entirely random, and without any expertise other than my own tastebuds. It’s fun to be adventurous and think outside the box, but when I threw so many random trends together it made me wonder if we aren’t trying too hard to be unusual. But then, comfort food and retro recipes are other popular trends. Anything is possible.

  1. Brinner – when you miss breakfast, you can have it for dinner! Some of this trend is centered around the concept of putting a poached egg on top of a dish, but there’s something to be said for making more meals acceptable for all those wonderful Sunday brunch dishes 🙂
  2. Gyros – it’s cooler when your wrap has an ethnic name, isn’t it? The Greek flatbread with flavourful fillings is the new wrapped sandwich craze. Portable food is always cool in today’s world. If only there was an app that would allow telepathic texting while you eat…
  3. Donuts – what else can you put in them? It’s frankly scary the range of fillings available in fried pastry, and then consider the variations of stuffed food similar to a donut – like kolaches (great with plum jam but now possible with candied jalapenos and smoked beef, just because).
  4. “I dare you” food – ever tried beef tongue? How about fresh grated horseradish? Foraged greens? Moss? It’s all out there for the adventurous. Chefs love shock value too sometimes.
  5. New twists on beverages – craft beer pubs are passé; look for beer bars with odd themes (think different glassware or decor and innovative beer styles). Wine is okay, but mead is more fun. And cocktails can come with any kind of garnish now, even scented feathers!
  6. Salt cod – no really, you have to try it! Andrew Knowlton, the editor of Bon Appetit magazine, said it looks like “a last-resort snack for those beyond the wall in Game of Thrones”, but treated properly it is delectable.
  7. Nitro coffee – because life just keeps getting more Fast & Furious. Seriously, why have just caffeine when you can have it injected with nitrogen and served from a tap? It has a creamy texture not unlike a pint of Guinness. Or you can just have cold brewed coffee, the minimalist version.
  8. restaurant names like never before – in an effort to be new and inventive, owners are picking terms like “luncheonette” and “provisions” to sound unique. Couple this with some wacky ingredient or animal name (think anise hyssop or blue oyster) and you’re all set. Only trouble is everyone else is using the same kind of formula – go figure. It sounds like the new Facebook quiz – “What would your name be if you were a restaurant?”
  9. Lithuanian and South African cuisine – it sounds like someone spun a globe and said “quick, what countries have we not featured on menus recently?” But there are some interesting foods to try – a Lithuanian stuffed potato dumpling called a cepelinai sounds delicious, and I love bobotie, a sort of South African shepherd’s pie.
  10. Pickles – you thought I was going to leave you hanging, didn’t you? Don’t you agree, what with kimchi everywhere now and pickled mushrooms as garnish and pickled fruit on cheese boards… the recession wasn’t that bad we need to preserve everything! I love a crunchy dill pickle like the next person, but let’s not get ahead of ourselves.

How trendy are you? Does any of this stuff even pique your interest, or are you more of a Meatless Monday, Tuna Casserole Tuesday kind of person? Does your family enjoy trying new things? I’d love to hear your comments.

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What is so mesmerizing about melting cheese?

Have you ever noticed how your Facebook friends keep posting recipes on their news feed, all of them containing cheese? There is always a slow-motion video with a forkful of food and a string of melting cheese or an oozing blob of cheese onto a plate…

I love cheese but those videos are truly over the top. I feel like the next thing on my feed will be a promotion on defibrillators.

Comfort food often involves rich ingredients, and it never seems to be served in small portions. Is that a first world necessity – do we need to show that we can afford to have more on the plate than is advisable, much less required? Where did the idea “more is better” come from?

Okay, bear with me: I looked it up and “more is better” relates to economic theory and indifference curves.  I won’t bore you with the details or the math but suffice it to say that when thinking of things you prefer, your first reaction is usually that more of that preferred thing is better. (I know, the only part that stuck in your head is the idea that somehow economics relates to melting cheese. You’re thinking, “why didn’t my first year Economics prof say THAT?!”)

The problem is, once you reflect on this principle you also realize that at a certain point you are working harder to get something that is giving you less at the end of the day. That’s called “diminishing returns”. With melted cheese, diminishing returns occur when your waistline grows faster than your ability to appreciate a new recipe. (If you want to know the best cheese to use for melting, this link is a quick study. )

The simple truth is, not many people get excited about salad videos. I have worked with kids on the topic of “edible education” and the best competing concept I can offer is to eat a rainbow.   It’s fun to make skewers of fruit or veggies in all colours, and talk about all the different nutrients and tastes they offer. But the kids only really go crazy for cookies or ice cream. (Cheese becomes a fixation when you’re older, apparently.)

I’m not espousing a dairy-free diet. I for one am not giving up cheese anytime soon. I do hope that we can all live healthy enough lives to enjoy more cheese over time. Mostly, I just wanted to share a few random thoughts. Does anyone else wonder about this stuff?

Maybe we should just work to make food more artful. Can you imagine mid-week dinners looking like this?

 

 

 

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