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The Best and The Worst Food Trends of 2011 - Page 2

post #31 of 38
1/17/12 at 12:15pm
Quote:
Originally Posted by cheflayne View Post

worst trend: menu verbosity

 

Organic Blue Lake #274 Bush Beans lightly blanched in Sonoma Sea Salt water, then quickly sautéed with Double Devon Cream Butter, tossed with toasted Nonpareil Gold Almonds and finished with Murray River Pink Flake Salt and cracked Tellicherry Black Pepper

 

AKA: Green Beans Almondine

 

That is the ultimate in a play on words.  Whoever wrote that menu description missed their calling in life as an author...

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post #32 of 38
1/17/12 at 2:47pm

Deep fried Oreo cookies. Hamburgers served on a Krispy Creme  Donut. A lot of places now useing spaghetti for lo=mein

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post #33 of 38
1/18/12 at 5:39am
Quote:
Originally Posted by chefedb View Post

Deep fried Oreo cookies. Hamburgers served on a Krispy Creme  Donut.



I agree, Paula Deen is the worst.

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post #34 of 38
1/18/12 at 8:33am
Thread Starter 

ok, paula deen rant...aargghh... as anthony bourdain says "when your signature dish is a hamburger in between a doughnut and you've been cheerfully selling this stuff knowing all along you've got type 2 diabeties, it's in bad taste if nothing else"...as you've probably all heard by now, the 'belle of butter' has been diagnosed with type 2 diabeties. i'm truly sorry about that. my problem is she has known of her condition for years and still  continued to shamelessly self promote herself and her particular style of cooking....yeah, no surprise, for the almighty dollar...to continue to collect a bundle from endorsers like smithfield ham and phlidelphia cream cheese to name a few......her appeal to overweight viewers giving them persmission and her blessing that it's okay to eat fat and butter at every meal is unconscionable. a lot of her viewers need ANY tiny excuse to continue their unhealthy habits. the responsible and moral thing to do was when she was first diagnosed years ago was to promote and focus on healthier recipes, healthier diets and lifestyle.  she has a responsibility to her audience, but more importantly as a human being. now she expects what? sympathy? phooey on her! she,perhaps not as a person, but as a cook with influence, is toxic......curious though, where was the food network in all this, as her employer? where was their moral compass? sharing a table of smithfield ham and cream cheese sandwiches,i suppose. pass the novo nordisk please.

joey

i guess my point here is that paula deen herself is the worst food trend of 2011!


Edited by durangojo - 1/18/12 at 10:34am
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post #35 of 38
1/19/12 at 7:21am

 

Quote:

ok, paula deen rant...aargghh... as anthony bourdain says "when your signature dish is a hamburger in between a doughnut and you've been cheerfully selling this stuff knowing all along you've got type 2 diabeties, it's in bad taste if nothing else".... now she expects what? sympathy? phooey on her! she,perhaps not as a person, but as a cook with influence, is toxic......  pass the novo nordisk please.

i guess my point here is that paula deen herself is the worst food trend of 2011!

 

Hey Joey, don't "sugarcoat" it! (strictly tongue in cheek, diabetes is serious business) What do you really think???lol.gif

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post #36 of 38
1/19/12 at 7:27am
Thread Starter 

great layne, thanks....

now she gets to have novo nordisk as an endorser and make even more money!!!!! aarrgghh...the world is definitely off its hinge!!!

joey


Edited by durangojo - 1/19/12 at 7:42am
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post #37 of 38
1/19/12 at 11:17am
Quote:
Originally Posted by Just Jim View Post

Organic Food.

...or as our grandparents called it: Food



this.

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post #38 of 38
1/21/12 at 10:57pm

Bad Trends:

 

Schools and similar institutions doing "our family cookbook" through one of these automatic cookbook website things. Why is that bad? Because (1) the parents are pressured into paying through the nose for the result; (2) the editing and so forth is nonexistent, because automatic, and thus you're paying through the nose for something dead useless; and (3) for some reason a lot of people decide that they should contribute by copying a recipe verbatim from a well-known cookbook -- apparently Silver Palate is "our family."

 

Schools and similar institutions insisting that everyone focus on food heritage, so that the kids (and their parents) who aren't total WASPs are required to dredge up stuff that they may well never have eaten in their lives just to satisfy some incoherent notion of bloodline authenticity.

 

"Creative" maki rolls filled with a zillion different second-rate ingredients, covered with spicy mayonnaise, and possibly deep-fried.

 

Talented up-market chefs publishing "simple and easy" cookbooks that consist of a small number of simple, easy recipes that just happen to involve one or more rare and/or expensive ingredients.

 

The ongoing transformation of formerly inexpensive, bony, stringy, and otherwise difficult cuts of meat into super-expensive delicacies. I continue to think that anyone who buys "osso buco" at $15 per pound including bone must be smoking something illegal. Pork belly is only the latest in a long line that includes chicken wings and oxtails. I fully expect to see pig trotters jacked up to $10/pound any day now.

 

Bacon should be done about now.

 

"Gourmet" processed snack foods.

 

Muffins and scones at coffee shops that contain upwards of 750 calories.

 

"Coffee drinks."

 

Good Trends

Mussels haven't gotten significantly more expensive lately.

 

Rye is back.

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