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(Buzzfeed)   Eleven food trends that need to go away in 2013, like this sudden desire to put sriracha on everything   (buzzfeed.com) divider line 325
    More: Spiffy, PEAK PICKLE, just the fact, downtimes, apple cider vinegar  
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22358 clicks; posted to Main » on 26 Dec 2012 at 4:00 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-12-25 11:41:42 PM  
What do you have against the cock sauce?
 
2012-12-25 11:45:46 PM  
This is true, those Tolkien cookbooks were getting annoying.
 
2012-12-25 11:50:11 PM  
Jell-O Shots

I don't think I've ever seen anyone doing these outside of a frat party.
 
2012-12-25 11:50:58 PM  
peanut butter an sriracha ftw
 
2012-12-25 11:54:03 PM  

vossiewulf: This is true, those Tolkien cookbooks were getting annoying.


There's only so much you can do with a brace of coneys.
 
2012-12-25 11:59:41 PM  
Ah, Buzzfeed. So hip, so happening, so in your face. If only everyone could be that cool.
 
2012-12-26 12:00:32 AM  
The gluten fad has got to go. Definitely.

I'm also tired of cupcakes, and I wish there were fewer Mexican-themed restaurants (not because I don't like Mexican, just that I would like more variety in casual dining.
 
2012-12-26 12:03:23 AM  
You go to hell, subby. You go to hell, and you die!
 
2012-12-26 12:05:09 AM  
If only there were a way that someone tired of cupcakes could escape them. If. Only. There. Were. A. Way.
 
2012-12-26 12:13:23 AM  
You're all a bunch of big fat fatties. Fatty.
 
2012-12-26 12:15:02 AM  
Wow. Now that I RTFA, the writer can go to hell and die too. Just because you don't enjoy food as much as the rest of us doesn't mean you have to get all butthurt about it. Don't worry... the Olive garden still serves your bottomless bowl of Italian Wedding Soup.
 
2012-12-26 12:17:18 AM  
Replacing the gluten in cupcakes with sriracha?  Brilliant!
 
2012-12-26 12:32:04 AM  
I will not rest until Cupcake Wars is no longer broadcast and Joe Biden is Guy Fieri's sidekick on Triple D.
 
2012-12-26 12:32:55 AM  

AverageAmericanGuy: The gluten fad has got to go. Definitely.


Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.
 
2012-12-26 12:34:48 AM  
You can have my sriracha when you pry it from my cold dead hands,
 
2012-12-26 12:37:09 AM  

Pocket Ninja: If only there were a way that someone tired of cupcakes could escape them. If. Only. There. Were. A. Way.


I have a cupcake cannon. There is no escape.
 
2012-12-26 12:44:12 AM  
Bacon's not on the list? Bacon is utterly played out. How about going back to a couple of slices with breakfast occasionally? Denny's Baconalia was the tipping point.
 
2012-12-26 12:48:11 AM  

SilentStrider: You can have my sriracha when you pry it from my cold dead hands,


You speak for a huge constituency here on FARK myself included.
 
2012-12-26 12:52:45 AM  

Cuchulane: Bacon's not on the list? Bacon is utterly played out.


Bacon is dead they say... LONG LIVE BACON

/Keith Moon drum roll
 
2012-12-26 12:53:03 AM  

SilentStrider: You can have my sriracha when you pry it from my cold dead hands,


I don't think the author was advocating the end of sriracha, just the end of sriracha as a trend.
 
2012-12-26 12:53:04 AM  
In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.
 
2012-12-26 01:04:33 AM  
If I wanted every single thing Ieat and drink to taste like campfire, I would just carry around a little bundle of burned twigs to gnaw on.

Is this satire?
 
2012-12-26 01:05:09 AM  

kxs401: SilentStrider: You can have my sriracha when you pry it from my cold dead hands,

I don't think the author was advocating the end of sriracha, just the end of sriracha as a trend.


Nonetheless, the author deserves our scorn. More sriracha is for sure the future. I'm not equating sriracha to marriage equality per se, but sriracha is wildly popular amongst youth, at least here in California so that's the way the future will play out.
 
2012-12-26 01:06:56 AM  

Dinjiin: Replacing the gluten in cupcakes with sriracha? Brilliant!


Well, I DO like to stab that green plastic nozzle into sio pao and impregnate them with spicy goodness.
 
2012-12-26 01:08:19 AM  
Need to change the headline

"Eleven food trends that need to go away in 2013, like this sudden desire to put sriracha on everythingthat are so totally overrated."
 
2012-12-26 01:11:38 AM  

kxs401: SilentStrider: You can have my sriracha when you pry it from my cold dead hands,

I don't think the author was advocating the end of sriracha, just the end of sriracha as a trend.


Sriracha has its place, but it isn't on everything.  A well stocked hot sauce collection is key to avoiding bland food at all times.  Sriracha for Asian food, El Yucateco salsa Kutbil-ik De and Marie Sharp's Belizean Heat for Mexican/Latin, Gator Hammock Gator Sauce and Texas Pete for general purpose use and mixing with instant ramen, etc.

I can't go along with his pickle hate either, pickled stuff is great.
 
2012-12-26 01:17:13 AM  

Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.


In my opinion, the rising problem with people having gluten is mass hysteria and hypochondria coupled with increased awareness.

And there is no way that oats cannot be modified. Also, gluten intolerant people can't eat oats either.
 
2012-12-26 01:20:36 AM  
A perfectly good food (sriracha, pickles) can be a highly annoying food trend. Don't mix the two up.
 
2012-12-26 01:20:40 AM  
http://gmopundit.blogspot.com/2005/12/gm-oats-can-tolerate-continuous - salt.html

There are at least two known strains of GMO oats. Neither have been approved, but the work has been done. Salt tolerance and viral resistance are the traits I've found added so far.
 
2012-12-26 01:29:28 AM  
Why does she act as if Jello shots are some new fad?  Jello shots have been around since I was a teenager in the 70s.
 
2012-12-26 01:39:36 AM  

ReapTheChaos: Why does she act as if Jello shots are some new fad?  Jello shots have been around since I was a teenager in the 70s.


Things can be around forever and still become a fad or trendy from time to time.
 
2012-12-26 01:43:22 AM  

ReapTheChaos: Why does she act as if Jello shots are some new fad?


Because she just heard of them.

Next year it will be about how Fondue is so played.
 
2012-12-26 01:44:16 AM  

Lionel Mandrake: There's only so much you can do with a brace of coneys.


appluase . jpg

On topic- I have been in love with the red cock since, oh, about 30 years or so now, but, El Pato green has a more flavourful taste for many things. I still use Sriracha on quite a few things, but I do wish it had more flavour, and  was more fluidic.
For those of you who dont know- it has the consitency of toothpaste.
 
2012-12-26 01:50:20 AM  

log_jammin: ReapTheChaos: Why does she act as if Jello shots are some new fad?

Because she just heard of them.

Next year it will be about how Fondue is so played.


I take it you haven't seen all of the articles recently on how to make watermelon jello shots or caramel apple jello shots and the like?
 
2012-12-26 01:51:49 AM  

alienated: Lionel Mandrake: There's only so much you can do with a brace of coneys.

appluase . jpg

On topic- I have been in love with the red cock since, oh, about 30 years or so now, but, El Pato green has a more flavourful taste for many things. I still use Sriracha on quite a few things, but I do wish it had more flavour, and  was more fluidic.
For those of you who dont know- it has the consitency of toothpaste.


I've never been a fan of Sriracha but I do love a good green hotsauce (jalapeno or habanero). I'm not sure why but to me green sauce just tastes better.
 
2012-12-26 01:55:28 AM  

kxs401: log_jammin: ReapTheChaos: Why does she act as if Jello shots are some new fad?

Because she just heard of them.

Next year it will be about how Fondue is so played.

I take it you haven't seen all of the articles recently on how to make watermelon jello shots or caramel apple jello shots and the like?


just wait till liquor filled chocolates become popular again...hey that gives me an idea!
 
2012-12-26 02:00:37 AM  

kxs401: I take it you haven't seen all of the articles recently on how to make watermelon jello shots or caramel apple jello shots and the like?


gosh. two articles huh? what an annoying trend. Just like that fondue craze that's going on.

http://www.howsweeteats.com/2012/12/goat-cheese-fondue-with-fried-sa ge /
http://www.kcra.com/holidays/Cheese-fondue-with-pesto/-/16995212/175 14 64/-/format/rsss_2.0/-/ejlnki/-/index.html

Look! two recent articles. what an annoying trend.
 
2012-12-26 02:05:40 AM  

kxs401: log_jammin: ReapTheChaos: Why does she act as if Jello shots are some new fad?

Because she just heard of them.

Next year it will be about how Fondue is so played.

I take it you haven't seen all of the articles recently on how to make watermelon jello shots or caramel apple jello shots and the like?


That's just a new twist on something old.  When I was a kid we used to put Kool-aid in ice cube trays with toothpicks and make popsicles out of them. Then when I had kids they had plastic containers shaped like popsicles with their own plastic stick.  Nothing new, just a new twist on the same old idea.
 
2012-12-26 02:13:25 AM  

AverageAmericanGuy: I'm also tired of cupcakes


They can't go away until we find something to replace them.

This coming year, I hope you like donuts and fried chicken.
 
2012-12-26 02:15:41 AM  

log_jammin: kxs401: I take it you haven't seen all of the articles recently on how to make watermelon jello shots or caramel apple jello shots and the like?

gosh. two articles huh? what an annoying trend. Just like that fondue craze that's going on.

http://www.howsweeteats.com/2012/12/goat-cheese-fondue-with-fried-sa ge /
http://www.kcra.com/holidays/Cheese-fondue-with-pesto/-/16995212/175 14 64/-/format/rsss_2.0/-/ejlnki/-/index.html

Look! two recent articles. what an annoying trend.


You are one of the worst people on this website to try to have a discussion with. Just because you're unaware that something is a trend doesn't mean it's not a trend.

http://www.google.com/trends/explore#q=creative%20jello%20shots

http://www.google.com/trends/explore#q=creative%20jello%20shots

Learn to admit when you're wrong.
 
2012-12-26 02:18:59 AM  

kxs401: A perfectly good food (sriracha, pickles) can be a highly annoying food trend. Don't mix the two up.


On the other hand, ignorant people often dismiss something of value as "trendy" just because they hear more than two people mention it in a week.

Coffee is a good example. The quality and availability of boutique coffee has risen spectacularly in the last 5-10 years. People are learning to appreciate coffee in a way that wasn't really possible before. Is it becoming a trend? Certainly. Is it a silly fad? Hell no. American interest in 3rd wave coffee is transforming the economies of entire nations. The more people that become educated enough to differentiate and appreciate the complexities that coffee has to offer, the more 3rd world farmers can feed their families growing a really amazing product, instead having to grow bulk crap for Folgers for a fraction of the profit.

Of course, there are always people who are resistant to change, and will stubbornly insist that a cup of coffee should cost less than a dollar and taste like roasted ass, because that's the only thing they know. If it weren't for trends, nobody would ever find out about anything that's not on a TV commercial. Trends that start with a few people who are in the know are at least preferable to trends that are cooked up and astroturfed by national-level corporate marketing groups. And if being able to drink natural-sundried Geisha from Yirgicheffe that tastes like farking blueberry pie means I have to listen to a couple of hipster douchebags argue french press vs. pour over, then fine. It's worth it.
 
2012-12-26 02:20:48 AM  
media.unboundedition.com
 
2012-12-26 02:21:39 AM  

ReapTheChaos: That's Everything's just a new twist on something old.

 
2012-12-26 02:22:58 AM  
also, The Oatmeal is going to be proud that someone at buzzfeed is annoyed.
 
2012-12-26 02:27:32 AM  

kxs401: You are one of the worst people on this website to try to have a discussion with.


Or perhaps you just take yourself way too seriously.

kxs401: Just because you're unaware that something is a trend doesn't mean it's not a trend.


Just because you are aware that something is a trend, doesn't make it an annoying trend that needs to go away.

kxs401: Learn to admit when you're wrong.


http://www.google.com/trends/explore#q=jello%20shots&cmpt=q
 
2012-12-26 02:28:14 AM  

FishyFred: This coming year, I hope you like donuts and fried chicken.


No, no, no... Chicken goes on waffles. Chili goes on donuts.

content.internetvideoarchive.com

And donuts don't wear alligator shoes. Get it right, sucka.
 
2012-12-26 02:29:39 AM  

log_jammin: Just because you are aware that something is a trend, doesn't make it an annoying trend that needs to go away.


I didn't say it was, I just said it was a trend. You were the one who dismissed the idea that it was because you were unaware of the trend. Silly.

log_jammin: http://www.google.com/trends/explore#q=jello%20shots&cmpt=q


I think that further makes my point. Searches for jello shots are up over the last two years.
 
2012-12-26 02:30:17 AM  

Z-clipped: On the other hand, ignorant people often dismiss something of value as "trendy" just because they hear more than two people mention it in a week.


exactly. It's the origin of my hatred for the word "overrated".
 
2012-12-26 02:33:21 AM  

log_jammin: Z-clipped: On the other hand, ignorant people often dismiss something of value as "trendy" just because they hear more than two people mention it in a week.

exactly. It's the origin of my hatred for the word "overrated".


How do those people compare with the people who say "I'm unaware of a spike in interest in this thing, therefore it cannot possibly be a trend"? ;)
 
2012-12-26 02:34:51 AM  

kxs401: You were the one who dismissed the idea that it was because you were unaware of the trend. Silly.


No. I'm saying it's one of those things that's been around forever. You may as well call T-shirts "trendy".

kxs401: I think that further makes my point. Searches for jello shots are up over the last two years.


you mean down from its peak in 2011ish. regardless, they never were "untrendy" in the first place.

I don't even care about jello shots. I just hate articles like this.
 
2012-12-26 02:37:26 AM  

kxs401: How do those people compare with the people who say "I'm unaware of a spike in interest in this thing, therefore it cannot possibly be a trend"? ;)


don't know. when someone says that I'll make the comparison. ;)
 
2012-12-26 02:37:50 AM  

log_jammin: No. I'm saying it's one of those things that's been around forever. You may as well call T-shirts "trendy".


Haha, the fact that something has been around for a long time in no way precludes it from being trendy at any given time. Popularity waxes and wanes, and when it's waning, that item can be described as "trendy." T-shirts could in fact become trendy -- in fact, specific kinds of t-shirts DO become trendy at various times.

The particular trend she was talking about in the article, I believe, however, is those "creative" jello shots that I gave you examples of.
 
2012-12-26 02:38:58 AM  

kxs401: Haha, the fact that something has been around for a long time in no way precludes it from being trendy at any given time. Popularity waxes and wanes, and when it's waning waxing, that item can be described as "trendy."

 
2012-12-26 02:39:35 AM  

Z-clipped: FishyFred: This coming year, I hope you like donuts and fried chicken.

No, no, no... Chicken goes on waffles. Chili goes on donuts.

[content.internetvideoarchive.com image 320x240]

And donuts don't wear alligator shoes. Get it right, sucka.


Didn't say it was right. But two donut + fried chicken places are opening in D.C. in the next month or two.

Watch out. Here comes "maple bacon" and "white chocolate mocha" donuts.
 
2012-12-26 02:42:01 AM  

FishyFred: Z-clipped: FishyFred: This coming year, I hope you like donuts and fried chicken.

No, no, no... Chicken goes on waffles. Chili goes on donuts.

[content.internetvideoarchive.com image 320x240]

And donuts don't wear alligator shoes. Get it right, sucka.

Didn't say it was right. But two donut + fried chicken places are opening in D.C. in the next month or two.

Watch out. Here comes "maple bacon" and "white chocolate mocha" donuts.


Donuts and fried chicken can't be trendy. They've been around for years and years!
 
2012-12-26 02:47:48 AM  
Chipotle.
 
2012-12-26 02:47:59 AM  

FishyFred: But two donut + fried chicken places are opening in D.C. in the next month or two.


Yeah, but you're also getting a kick-ass Japanese tavern and ramen bar, cheffed by a friend of mine. So there's that. : )
 
2012-12-26 02:56:40 AM  
I just came in here to say that "TASTY FIRESTORM!" makes me LOL. I'm not even a fan of Srihacha, I just like the graphic and phrase.
 
2012-12-26 03:09:01 AM  
I should have figured Farkers would be done with pickles.
 
2012-12-26 03:13:02 AM  

kxs401: Haha,


I officially don't give a fark.

carry on.
 
2012-12-26 03:23:58 AM  

log_jammin: I officially don't give a fark.


That seems to be a trend.
 
2012-12-26 03:53:19 AM  
Jello shots are now, and have always been, totally gay.
 
2012-12-26 04:08:26 AM  
"Animal Restaurant Names"...is the writer trolling? those are not animals, and not many people should think they are.
 
2012-12-26 04:12:56 AM  
Why did cupcakes become trendy anyway?  Why couldn't bacon double cheeseburgers have become trendy?  Then we could have bacon double cheeseburger ATMs and bacon double cheeseburger trucks and bacon double cheeseburger birthday parties.

Basically, from now on any time a foodie mentions cupcakes replace it with bacon double cheeseburgers.

'MURICA.
 
2012-12-26 04:15:46 AM  

Lionel Mandrake: Jello shots are now, and have always been, totally gay.


thats why you suck them dry. just sayin
its cool .
 
2012-12-26 04:16:21 AM  
You wanna know why sirhacha is put on everything, asshat article writer? Because it's great at covering up flavors you don't like with ones you do, OR complimenting existing flavors by adding a kick. It can make bad food last a long time.

Basically, Sirhacha is the Ketchup of the new millennium. It's a tasty condiment, freakin' get over it.
 
2012-12-26 04:18:54 AM  

Twitch Boy: Why did cupcakes become trendy anyway?  Why couldn't bacon double cheeseburgers have become trendy?  Then we could have bacon double cheeseburger ATMs and bacon double cheeseburger trucks and bacon double cheeseburger birthday parties.

Basically, from now on any time a foodie mentions cupcakes replace it with bacon double cheeseburgers.

'MURICA.


Been to Wendy's lately? I eat a double or triple Baconator monthly.
 
2012-12-26 04:20:33 AM  
Ya know, there's a point where decrying food (or music, whatevs) hipsterism collapses in upon itself and becomes metahipsterism.

/and that article passed it
 
2012-12-26 04:27:30 AM  

Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.


Why not? This year's harvest of oats is not completely identical, genetically, from last year's harvest, or the year before, or the years before that.

Every year, there is a choice made in what strain of seeds to plant. That choice makes for the genetic modification.
 
2012-12-26 04:27:52 AM  

Z-clipped: Of course, there are always people who are resistant to change, and will stubbornly insist that a cup of coffee should cost less than a dollar and taste like roasted ass


As opposed to costing $5.00 and tasting like french roasted ass.

Coffee snobs are pretentious twits.
 
2012-12-26 04:29:45 AM  
fark Sriracha. Chili paste is where it's at!
 
2012-12-26 04:31:49 AM  

clyph: Z-clipped: Of course, there are always people who are resistant to change, and will stubbornly insist that a cup of coffee should cost less than a dollar and taste like roasted ass

As opposed to costing $5.00 and tasting like french roasted ass.

Coffee snobs are pretentious twits.


This.

I would pay $5 for a cup of coffee if it actually tasted good WITHOUT adding a gallon of milk, an entire chocolate bar and three pounds of sugar. Once you've added all that I'm pretty sure even a cup of 50¢ "roasted ass" will taste good.

It's not that we object to the concept of gourmet coffee. We just object to most of the places which claim they're selling it.
 
2012-12-26 04:34:19 AM  

NannyStatePark: Twitch Boy: Why did cupcakes become trendy anyway?  Why couldn't bacon double cheeseburgers have become trendy?  Then we could have bacon double cheeseburger ATMs and bacon double cheeseburger trucks and bacon double cheeseburger birthday parties.

Basically, from now on any time a foodie mentions cupcakes replace it with bacon double cheeseburgers.

'MURICA.

Been to Wendy's lately? I eat a double or triple Baconator monthly.


A Baconator combo here in Anchorage costs eight farking dollars.  And that's the junior version or whatever it's called.  The triple cheeseburger combo just broke $10.  Granted, it's Alaska, but I swear everything's jumped $2 in two years.

The only fast food place that hasn't jacked prices through the roof is McDonald's.  Or maybe Burger King.  Even Taco Bell is seven or eight bucks now.
 
2012-12-26 04:37:40 AM  
I like me some Velveeta cheese and Cool Whip cheeseburgers on Krispy Kremes with maple bacon frosting peanut butter samwiches banana puddin' vanilla wafers Cool Whip hazelnut crunch French fried biscuits and sausage gravy with sage leaves and Scriracha soaked nachos
an LSD dream of clouded food so good
 
2012-12-26 04:40:16 AM  
Because people like to say 'salsa'!
 
2012-12-26 04:40:56 AM  

ReapTheChaos: kxs401: log_jammin: ReapTheChaos: Why does she act as if Jello shots are some new fad?

Because she just heard of them.

Next year it will be about how Fondue is so played.

I take it you haven't seen all of the articles recently on how to make watermelon jello shots or caramel apple jello shots and the like?

That's just a new twist on something old.  When I was a kid we used to put Kool-aid in ice cube trays with toothpicks and make popsicles out of them. Then when I had kids they had plastic containers shaped like popsicles with their own plastic stick.  Nothing new, just a new twist on the same old idea.


... or pomegranen or whatever turns you on.
 
2012-12-26 04:41:49 AM  

Lenny_da_Hog: AverageAmericanGuy: The gluten fad has got to go. Definitely.

Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.


I'm in favor of a new R&D/marketing skit that brands products as "so full of gluten, you'd better hope you can digest it". I'd buy.
 
2012-12-26 04:47:19 AM  
The Swoosh? Huh?
 
2012-12-26 04:49:16 AM  
I put sriacha on most pizzas and I add it to my cup of noodles along with Colby/jack cheese.  Mmmmm, sodium.

And only a douche peddler like log jammin would argue in a thread like this .  Typical troll.   Only new things can become trendy?  Stupid.....you so stooooopid.
 
2012-12-26 04:52:04 AM  

sonnyboy11: Lenny_da_Hog: AverageAmericanGuy: The gluten fad has got to go. Definitely.

Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.

I'm in favor of a new R&D/marketing skit that brands products as "so full of gluten, you'd better hope you can digest it". I'd buy.


That's essentially what Hardy's did a few years back. After "Super Size Me" came out and fast food joints scrambled to lower calories and add healthy shiat to their menu, Hardy's basically said "We know what we are" and came out with the Monster Burgers that actually advertised their gigantic calorie count and triple thick milkshakes that would stop your heart.
 
2012-12-26 04:52:43 AM  

Acharne: The Swoosh? Huh?


Agreed. Have no idea what that was.
 
2012-12-26 04:53:06 AM  

Twitch Boy: NannyStatePark: Twitch Boy: Why did cupcakes become trendy anyway?  Why couldn't bacon double cheeseburgers have become trendy?  Then we could have bacon double cheeseburger ATMs and bacon double cheeseburger trucks and bacon double cheeseburger birthday parties.

Basically, from now on any time a foodie mentions cupcakes replace it with bacon double cheeseburgers.

'MURICA.

Been to Wendy's lately? I eat a double or triple Baconator monthly.

A Baconator combo here in Anchorage costs eight farking dollars.  And that's the junior version or whatever it's called.  The triple cheeseburger combo just broke $10.  Granted, it's Alaska, but I swear everything's jumped $2 in two years.

The only fast food place that hasn't jacked prices through the roof is McDonald's.  Or maybe Burger King.  Even Taco Bell is seven or eight bucks now.


That sucks! I'm always seeing the fine print on food ads saying prices are higher in AK, but to a Texas girl it sounds like robbery...I couldn't live without my junk food for too long. I'd start eating all natural game and wild salmon and all the goodies I imagine y'all have and I'd go into some chemical withdrawal, I swear!
 
2012-12-26 04:54:45 AM  
How does the old saying go? Oh yeah...

"Fark off and don't tell me what not to eat."
 
2012-12-26 04:56:02 AM  

Twitch Boy: NannyStatePark: Twitch Boy: Why did cupcakes become trendy anyway?  Why couldn't bacon double cheeseburgers have become trendy?  Then we could have bacon double cheeseburger ATMs and bacon double cheeseburger trucks and bacon double cheeseburger birthday parties.

Basically, from now on any time a foodie mentions cupcakes replace it with bacon double cheeseburgers.

'MURICA.

Been to Wendy's lately? I eat a double or triple Baconator monthly.

A Baconator combo here in Anchorage costs eight farking dollars.  And that's the junior version or whatever it's called.  The triple cheeseburger combo just broke $10.  Granted, it's Alaska, but I swear everything's jumped $2 in two years.

The only fast food place that hasn't jacked prices through the roof is McDonald's.  Or maybe Burger King.  Even Taco Bell is seven or eight bucks now.


Here in Spain your average Burger King Whopper is going to run you the equivalent of six dollars American, about $8.50 for a meal. Granted, the fries are cooked in olive oil (crazy delicious) and the drink that comes with the combo is a mid grade beer, but still.
 
2012-12-26 04:58:16 AM  

clyph: Z-clipped: Of course, there are always people who are resistant to change, and will stubbornly insist that a cup of coffee should cost less than a dollar and taste like roasted ass

As opposed to costing $5.00 and tasting like french roasted ass.

Coffee snobs are pretentious twits.


You're exactly the kind of ignorant fool I was talking about. Anyone who likes good coffee is a "snob", and "it all tastes the same anyway".

Meanwhile, you'll argue for hours over the merits of Perl vs. PHP, or the latest CPU architecture, or whether COD Black Ops is worthy of the hype, or the sweet portrait lens you just bought.

Do you shiat all over everything that you're too lazy to learn about, or just coffee?
 
2012-12-26 04:59:56 AM  

AverageAmericanGuy: The gluten fad has got to go. Definitely.

I'm also tired of cupcakes, and I wish there were fewer Mexican-themed restaurants (not because I don't like Mexican, just that I would like more variety in casual dining.


I agree. Been planning a dessert bar business and, I mean cupcakes are great since its obviously the most portable and efficient and tidy way to serve individual cake servings, and in art they're cute, but, people, there are a billion other desserts and maybe we should give them a try and put DOWN the buttercream? And maybe we don't need cheddar and vinegar cupcakes or whatever crazy flavor combo they're doing now.

/last I read, pies were next in line after donuts to be the American dessert obsession
//I forget where macarons fall in order of obsessions on their way to becoming popular to the point of absurdity, but that's one I'm excited to see so I can afford the damn things
 
2012-12-26 05:02:44 AM  
It's not so much that I want "Wagyu Beef Burgers" to go away, as I want the idiots who order them to.

/ short version: wagyu: prized for its fat marbling. burger: ground meat which makes marbling irrelevant.
 
2012-12-26 05:03:45 AM  

Shadowknight: Acharne: The Swoosh? Huh?

Agreed. Have no idea what that was.


It's a restaurant plating technique. One of hundreds of things cooks do to make the food on your plate look interesting. It's not new, or trendy, or even worth mentioning. The writer us just an idiot looking for something to complain about.
 
2012-12-26 05:04:50 AM  
I eat what I want, when I want, where I want. Who gives a shiat what trends are popular?
 
2012-12-26 05:05:48 AM  
So is the aero press trendy? Because I thought French press was the trendy thing to talk about and the aero press was the slightly embarrassing alternative that makes amazingly good coffee but people think you're sad for using. Or just don't understand the point of.

Also, maybe Americans need to dive into the small plates trend a little more? I like small (appropriate) portions and its absolutely impossible to find them in restaurants. Tapas sized portions are actually closesf to what most of us should eating at meals. And I'm sick of paying way more and either wasting money or bringing home extras because every restaurant has a mountain of food.

/I love my aero press
 
2012-12-26 05:06:56 AM  
I like pickled kale in Sirachi
 
2012-12-26 05:08:14 AM  
*sigh*.. i wish I were into food half as much as the rest of you farkers. I stay between 175 to 180 lbs but i'm not sure how because my 3 yr old eats more than I do. Itd be nice to get some enjoyment out of consuming, but it's just a hassle to me to stop and eat. If there were a pill I could take to get everything I need to keep me alive, I'd take it instead of food..


/you all sound fat
//wtf is a sriracha?
///I realize I am not normal
 
2012-12-26 05:14:00 AM  
Kale caesar salad is delicious.

Pickles, at least fresh non-cooked ones, are always welcome.

Sriracha as an optional condiment is mandatory. Sriracha-themed or -flavored stuff can go. Any place that calls it siracha needs to stop.

The rest of this article is overwrought filler, and somebody had a deadline she had to make.
 
2012-12-26 05:14:36 AM  
1. Pickles have been around for thousands of years. They're not going anywhere.

2. I found Sriracha about 20 years ago, liked it, and have made an effort to keep some (along with my many other hotter sauces) ever since. The trend means I can get it in the grocery store down the street, not the Asian store halfway across the country. Thus, the trendiness makes me happy.

3. Whatever. As long as you name it something that's on the menu. If you don't serve whatever you call your restaurant, DIAF.

4. I like some smoked foods. I haven't had a smoked drink, but I could see some uses there. And smoked water has been around for a very long time, they also call it liquid smoke.

5. Yeah. That one is truly stupid. Gluten is good for you, unless you've got one specific disease. If you don't, and you buy something because it's gluten free, you're an idiot.

6. When did the frat party staple become trendy? Jello shots exist so that you don't have to taste the everclear or 151. They're a more socially acceptable alternative to butt-chugging. They're not meant to be fancy. Stop it.

7. Coffee really isn't that good by itself, but it's a good flavoring. That's why it has to be mixed with sugar and milk or cream. And no, being shat out of a cat isn't going to help it.

8. Whatever. Pretty presentation is fine. Good tasting food is better. Both don't hurt a thing, except your wallet.

9. Sorry, most Southern food isn't that good. Collard, turnip, whatever kind of boiled greens are just plain nasty. Boiled vegetables are disgusting. And there are other spices than a chunk of fatback, salt, and black pepper. Really. But hey, fried chicken done right is good. Chicken fried steak isn't, though.

10. Eh, whatever.

11. Kale isn't food. It's something you feed to food.
 
2012-12-26 05:19:43 AM  
Yeah, for me sriracha as a "trend" is no problem at all, because it increases the likelihood of availability!
No longer do I have to pop a bottle out of my bag like a fatty with ranch dressing.


Honestly I could give a shiat about other people liking something I've been into for years, unlike most of the hipster douche bags who populate my world.

And since I just received from my BF a signed, numbered, beautifully framed print of this awesome contribution to sriracha culture (courtesy of our cock-sauce brother The Oatmeal)

s3.amazonaws.com

I'm getting a kick. ( a spicy one)
 
2012-12-26 05:20:45 AM  

NannyStatePark: That sucks! I'm always seeing the fine print on food ads saying prices are higher in AK, but to a Texas girl it sounds like robbery...I couldn't live without my junk food for too long. I'd start eating all natural game and wild salmon and all the goodies I imagine y'all have and I'd go into some chemical withdrawal, I swear!


Sadly, the break room at work lacks an oven or a salmon smoker.  CHEMICAL GOODNESS IT IS!
 
2012-12-26 05:27:06 AM  
I do not like the taste of Sriracha. However, I love all flavors of Tabasco and will drink them straight from the bottle.

Am I an asshole for hating Sriracha?
 
2012-12-26 05:29:32 AM  
The Oatmeal's mercenary pandering to the LOL INTERNET HOW WACKY, too-old for Hot Topic people is like the Fedex Arrow- once you see it you can't unsee it.
 
2012-12-26 05:32:08 AM  

Z-clipped: kxs401: A perfectly good food (sriracha, pickles) can be a highly annoying food trend. Don't mix the two up.

On the other hand, ignorant people often dismiss something of value as "trendy" just because they hear more than two people mention it in a week.

Coffee is a good example. The quality and availability of boutique coffee has risen spectacularly in the last 5-10 years. People are learning to appreciate coffee in a way that wasn't really possible before. Is it becoming a trend? Certainly. Is it a silly fad? Hell no. American interest in 3rd wave coffee is transforming the economies of entire nations. The more people that become educated enough to differentiate and appreciate the complexities that coffee has to offer, the more 3rd world farmers can feed their families growing a really amazing product, instead having to grow bulk crap for Folgers for a fraction of the profit.

Of course, there are always people who are resistant to change, and will stubbornly insist that a cup of coffee should cost less than a dollar and taste like roasted ass, because that's the only thing they know. If it weren't for trends, nobody would ever find out about anything that's not on a TV commercial. Trends that start with a few people who are in the know are at least preferable to trends that are cooked up and astroturfed by national-level corporate marketing groups. And if being able to drink natural-sundried Geisha from Yirgicheffe that tastes like farking blueberry pie means I have to listen to a couple of hipster douchebags argue french press vs. pour over, then fine. It's worth it.


Z-clipped: kxs401: A perfectly good food (sriracha, pickles) can be a highly annoying food trend. Don't mix the two up.

On the other hand, ignorant people often dismiss something of value as "trendy" just because they hear more than two people mention it in a week.

Coffee is a good example. The quality and availability of boutique coffee has risen spectacularly in the last 5-10 years. People are learning to appreciate coffee in a way that wasn't really possible before. Is it becoming a trend? Certainly. Is it a silly fad? Hell no. American interest in 3rd wave coffee is transforming the economies of entire nations. The more people that become educated enough to differentiate and appreciate the complexities that coffee has to offer, the more 3rd world farmers can feed their families growing a really amazing product, instead having to grow bulk crap for Folgers for a fraction of the profit.

Of course, there are always people who are resistant to change, and will stubbornly insist that a cup of coffee should cost less than a dollar and taste like roasted ass, because that's the only thing they know. If it weren't for trends, nobody would ever find out about anything that's not on a TV commercial. Trends that start with a few people who are in the know are at least preferable to trends that are cooked up and astroturfed by national-level corporate marketing groups. And if being able to drink natural-sundried Geisha from Yirgicheffe that tastes like farking blueberry pie means I have to listen to a couple of hipster douchebags argue french press vs. pour over, then fine. It's worth it.


Coffee should never cost more then a dollar. Any who debates Kenyan Highland vs Kona or any other sourced coffee should be cock punched and removed from the gene pool
 
2012-12-26 05:35:41 AM  

SockMonkeyHolocaust: The Oatmeal's mercenary pandering to the LOL INTERNET HOW WACKY, too-old for Hot Topic people is like the Fedex Arrow- once you see it you can't unsee it.


my god...it's full of stars...
 
2012-12-26 05:37:28 AM  

Satanus Maximus: I do not like the taste of Sriracha. However, I love all flavors of Tabasco and will drink them straight from the bottle.

Am I an asshole for hating Sriracha?


As long as I'm not for not liking Tabasco.
 
2012-12-26 05:39:47 AM  

SockMonkeyHolocaust: The Oatmeal's mercenary pandering to the LOL INTERNET HOW WACKY, too-old for Hot Topic people is like the Fedex Arrow- once you see it you can't unsee it.


You're totally right...even if on paper I sound like the people you're describing...

/fell in love with the cock sauce 10 years ago
//call me what you want, but I don't live in Williamsburg
 
2012-12-26 05:45:46 AM  
yukichigai-

There's coffee out there that you could enjoy without milk and sugar, even if you think you don't like coffee in general. You just have to know what to look for. Just dropping $5 on a cup of something someone says is "good" isn't the way to do it. It could be the best in the world, but if it's not what you like, you're not going to appreciate it.
 
2012-12-26 05:50:03 AM  
I could go for a pickled okra right now.
 
2012-12-26 05:50:41 AM  
I'm drinking my second cup of Kew Park right now, so I'm really getting a kick of these replies...
 
2012-12-26 05:50:56 AM  

AverageAmericanGuy: I'm also tired of cupcakes


Hey, now.

You trying to shut down Pinterest?

;-)
 
2012-12-26 05:51:53 AM  
doloresonthedottedline:  You could go the individual tiramisu route, to name many other things. Those are easy to make in many different flavors and decorate well. Granted, you can't eat them on the run (well, not without getting a bit messy, most likely), but they are yummy and rich. Our old pastry chef used to make some individual tiramisu in all manner of flavors, including things like strawberry, raspberry, blueberry (when they were in season), pear/ginger and chocolate, among other things. They were beautiful and tasty - and about the same size as a cupcake, but so rich it would take me a couple days to eat just one.

Oh, and btw, for those who do not know, the swoosh isn't just for plate decoration, it's also used in chocolate work as a garnish. It's just one of many things that have been around forever, I do not consider a trend at all as I've seen no increase in its prevalence and has it's place, just like everything else. Writer can kiss my cheffin' ass.
 
2012-12-26 05:58:01 AM  
Rant:
The War on Gluten. I don't have a problem with him calling it a trend, I don't disagree that people eliminating gluten just because it's totally awesome for you is idiotic. I have a problem with these people trying to have a conversation with me about how awesome it is I follow a gluten free diet when I get to the checkout line.

I have a gluten intolerance. It's a medical condition, NOT A farkING HOBBY. What the hell is wrong with you people? Do you walk up to people in wheelchairs and go "This arm workout is awesome!"

No, I don't think it's great. No, I'm not doing it to get away from the corporate fatcats. No, I don't think gluten is why you have acne. I think it's the goddamn 2 pound brick of organic dark chocolate you're buying you fat, stupid hippie.
/Rant

//Also, I hate EarthFare.
 
2012-12-26 06:00:31 AM  

mike_d85: Rant:
The War on Gluten. I don't have a problem with him calling it a trend, I don't disagree that people eliminating gluten just because it's totally awesome for you is idiotic. I have a problem with these people trying to have a conversation with me about how awesome it is I follow a gluten free diet when I get to the checkout line.

I have a gluten intolerance. It's a medical condition, NOT A farkING HOBBY. What the hell is wrong with you people? Do you walk up to people in wheelchairs and go "This arm workout is awesome!"

No, I don't think it's great. No, I'm not doing it to get away from the corporate fatcats. No, I don't think gluten is why you have acne. I think it's the goddamn 2 pound brick of organic dark chocolate you're buying you fat, stupid hippie.
/Rant

//Also, I hate EarthFare.


As far as awesome rants go, this one was pretty awesome.
 
2012-12-26 06:02:33 AM  
I just had a honey wheat bread, 3 Kraft American slices, mayo on the inside both slices, and Sriracha in the middle grilled cheese sandwich. Probably coulda done without the mayo, it kinda clashed with the cock sauce.

Oh, but I was good.

I used PAM olive oil spray in the skillet.

The mayo was olive oil kind too.

cool story bro.
 
2012-12-26 06:03:31 AM  

Asa Phelps: Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.

In my opinion, the rising problem with people having gluten is mass hysteria and hypochondria coupled with increased awareness.

And there is no way that oats cannot be modified. Also, gluten intolerant people can't eat oats either.


That's a half-truth. The oats are generally processed in the same facilities. There are a number of oats sold that people with gluten intolerances can eat. Such as Bob's Red Mill.

"This" on the hypochondria bit.
 
2012-12-26 06:08:25 AM  
Thank FARK for labels!
BuzzFeed authors get paid based on page views.
So just like trusting the expensive product recommendations from an employee working on commission, I'm HIGHLY cynical and suspicious of BuzzFeed articles like this.
They're probably just trolling for views.

So personally, I refuse to click inflammatory articles from BuzzFeed.

img407.imageshack.us
 
2012-12-26 06:11:24 AM  

Shadowknight:
As far as awesome rants go, this one was pretty awesome.


Thank you. I edited out all the hate that came out as typos.
 
2012-12-26 06:13:24 AM  
Probably because it is what I grew up with I will always prefer Tabasco to Siracha
 
2012-12-26 06:13:49 AM  

mike_d85: Asa Phelps: Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.

In my opinion, the rising problem with people having gluten is mass hysteria and hypochondria coupled with increased awareness.

And there is no way that oats cannot be modified. Also, gluten intolerant people can't eat oats either.

That's a half-truth. The oats are generally processed in the same facilities. There are a number of oats sold that people with gluten intolerances can eat. Such as Bob's Red Mill.

"This" on the hypochondria bit.


Anything processed in the same facility can pick up dust or whatever from the other things, so I can see why someone with a gluten problem would avoid oats as well in many cases. Once in a blue moon, I'll be chowing down on M&M's and suddenly start to wheeze and break out in hives. I have the peanut allergy and while it is relatively mild compared to others I have met, it still sucks that they process peanut M&M's in the same facility as the plain. If I ate a Payday or a Butterfinger bar, I'd have to bust out with the epi-pen, but just the tiny bit of peanut dust that got in the chocolate somehow is enough to make me start to react. Totally, totally sucks.
 
2012-12-26 06:21:10 AM  

zephman: Honestly I could give a shiat about other people liking something I've been into for years, unlike most of the hipster douche bags who populate my world.


You DO realize that by bragging about it to total strangers, and at the same time claiming to not care about what they think.... AND by saying you "have been into for years"... you are pretty much a cliche hipster. You're just missing the brush off that we've probably not heard of it yet. X-D
But the irony of your brag to us total strangers about not caring what strangers think of you is just OHHH so tasty... it nears Sriracha levels. ;-p
 
2012-12-26 06:28:58 AM  
I have never heard of sriracha until now. Guess I will need to try that.

Smoked water? Why? How? Yuck.

/I live under a rock. It's comfortable.
 
2012-12-26 06:29:54 AM  

Satanus Maximus: I do not like the taste of Sriracha. However, I love all flavors of Tabasco and will drink them straight from the bottle.

Am I an asshole for hating Sriracha?


No, a peasant :-)
 
2012-12-26 06:30:11 AM  

BobDeluxe: I have never heard of sriracha until now. Guess I will need to try that.

Smoked water? Why? How? Yuck.

/I live under a rock. It's comfortable.


I need a roommate for my overhead rock. At least the wifi signal isn't terrible.
 
2012-12-26 06:32:55 AM  

DarkVader:

5. Yeah. That one is truly stupid. Gluten is good for you, unless you've got one specific disease. If you don't, and you buy something because it's gluten free, you're an idiot.


OR you could be allergic to wheat and the only way to make sure a product is wheat free is to buy gluten free stuff.
Still, that's only 2 reasons that gluten free is helpful to a very small slice of the population.
 
2012-12-26 06:39:06 AM  

2 Replies: zephman: Honestly I could give a shiat about other people liking something I've been into for years, unlike most of the hipster douche bags who populate my world.

You DO realize that by bragging about it to total strangers, and at the same time claiming to not care about what they think.... AND by saying you "have been into for years"... you are pretty much a cliche hipster. You're just missing the brush off that we've probably not heard of it yet. X-D
But the irony of your brag to us total strangers about not caring what strangers think of you is just OHHH so tasty... it nears Sriracha levels. ;-p


I love it when poorly constructed brags fall apart.
 
2012-12-26 06:40:21 AM  
I was at a restaurant eating some pizza. I asked if they had any hot sauce. A friend of mine that worked there asked if I wanted Tobasco or Sriracha. I said "Srirach-what?". He brought me the bottle...

Remember in Lord of The Rings when Gandolf pulled out his staff and hit King Théoden in the head and took him out of his near-dead state? Yeah, eating that pizza was a lot like that. I went from chewing on a pizza in a zombie-like haze to riding a tidal wave of rainbows on a surfboard made of fallen foes.

Never talk shiat on one of the greatest condiments ever. I will farking cut you.
 
2012-12-26 06:51:40 AM  
Trying to be a hipster internet rag and failing at it. That's gotta sting.
 
2012-12-26 06:52:58 AM  

2 Replies: zephman: Honestly I could give a shiat about other people liking something I've been into for years, unlike most of the hipster douche bags who populate my world.

You DO realize that by bragging about it to total strangers, and at the same time claiming to not care about what they think.... AND by saying you "have been into for years"... you are pretty much a cliche hipster. You're just missing the brush off that we've probably not heard of it yet. X-D
But the irony of your brag to us total strangers about not caring what strangers think of you is just OHHH so tasty... it nears Sriracha levels. ;-p


I thought you had to be an anorexic and or bearded bicycle rider before they give you the password for the super secret website selling hugely framed Bakelite looking plastic eyeglasses you may or may not actually need.

I laugh at the really young ones with gobs of bad tattoos. Are those ironic, too?
 
2012-12-26 07:04:39 AM  
Sriracha is so completely overrated. It's a decent enough condiment, but it doesn't work with everything and often only serves to make food taste like sriracha.

As for cooking with it, if you want something to taste like chiles and garlic, there's a better way than squirting a glob of processed gunk into the pot.
 
2012-12-26 07:05:09 AM  

Lionel Mandrake: Jello shots are now, and have always been, totally gay.


Not that there is anything wrong with that.
 
2012-12-26 07:06:18 AM  

TuteTibiImperes: kxs401: SilentStrider: You can have my sriracha when you pry it from my cold dead hands,

I don't think the author was advocating the end of sriracha, just the end of sriracha as a trend.

Sriracha has its place, but it isn't on everything.  A well stocked hot sauce collection is key to avoiding bland food at all times.  Sriracha for Asian food, El Yucateco salsa Kutbil-ik De and Marie Sharp's Belizean Heat for Mexican/Latin, Gator Hammock Gator Sauce and Texas Pete for general purpose use and mixing with instant ramen, etc.

I can't go along with his pickle hate either, pickled stuff is great.


I couldn't agree more.
I've never even heard of all the Sriracha products she's talking about. The only thing I use it for is Asian cooking.
Marie Sharp's is awesome. I got to tour her factory in February. She wasn't there that day, but it was still nice, and we got to try a bunch of her different products. The habanero jams and jellies are also quite tasty.

As a fan of Korean food, I'm also very much into pickled things. You haven't lived until you've eaten a spread with 20 types of kimchi. Too bad we don't have any Korean places where I live.
 
2012-12-26 07:07:53 AM  
As a professional in the food business, I can see some valid arguments on this list.

1 Pickles: My mother's people pickle pretty much everything. Pickles are a part of Japanese cuisine because that's how you get a lot of vegetables to make it through the long winters and preserve them through the hot summers as well. It's a cultural thing to have pickles in Japanese cuisine, and it's a nice idea to try across the board to bring new ideas to American cuisine as well. It's a fusion of styles that I can get behind. The point can be made that folks are hopping on a bandwagon, and running things into the ground with simply being trendy for trendy's sake. The cure? Do good food, and let the menu develop and play with it without being a slave to what other folks are doing.

2 Sriracha: It's my favorite condiment. Has been for a long while, but it has its place. Again, trendy for trends sake. It is a fad, and if you have any style in the business, you create trends, not follow them. A lot of folks are hopping on a bandwagon, and the cure is simple again: do good food, and let the menu develop and play with it without being a slave to what other folks are doing.

3 Names: Oh STFU. Really. Most of these joints will be gone in two years. 90% of new restaurants fail within the first three years. Let nature take its course.

4 Smoke: See the above comment about doing good food, letting the menu develop and play with it without being a slave to what other folks are doing.

5 War on Gluten: This is actually a valid point. Most professionals have a love/hate relationship with our clientele with allergies. We want to be able to offer something to folks who have special needs. We also hate to see folks with said allergies demand that ALL our menu cater to them. If you have a gluten allergy, you may want to stay the heck away from some things on the menu. I will try my best to do something nice for you, but really, expecting the entire menu to revolve around your issue is asinine.

6 Jello-Shots: It's a trend. It will fade. The cure is to NOT order the damn things if you don't want them, and let nature take its course.

7 Talking about coffee: Guess what? That's the customers. Let me get a decent cup of coffee, and don't put a lot of crap into it. I drink it black. I like coffee. I will stab a motherf*cker who mucks around with my joe. I don't want to talk about my coffee, I want a cup, and I want to get back to work. I am glad that there's a coffee culture now that demands better coffee. That they feel the need to discuss it endlessly doesn't affect me in the slightest. I get funny looks by a barrista when I order a large black coffee doesn't hurt my coffee drinking experience. I don't care if you've got the finest in cruelty free cream and free range sugars. Just give me the black stuff, and keep it coming. I don't hang out in these joints because of the hipsters, but I'm glad that there's good coffee that's easy to find.

8 Swoosh: It's garnish. Yes, folks are rediscovering that you can do more than scatter parsley and paprika over plates. I support folks exploring and playing with garnish. This too shall pass. See the above comment about doing good food, letting the menu develop and play with it without being a slave to what other folks are doing.

9 Culinary carpetbagging: I grew up in the South. I have a huge love for the cuisine. It's vibrant, it's alive, it's a peasant cuisine that grew up. I like that I can find decent biscuits and gravy nowadays, even in Arizona. I like that folks are figuring out what to do with greens after all these years. Okra in everything, I can do without, but then again, even coming from the South, I still don't like the stuff. In anything. Not even pickled. It's a trend, and this too shall pass. In the meantime, I'm glad to see that folks are realizing that Southern cuisine is more than BBQ and fried chicken.

10 Small plates: In fairness, as a professional, I hate the trend to try to fill plates that are too large. Portion size is an issue in this country, and part of that is fueled by the perception that a plate has to be filled to the brim, always. Especially if the dish is not terribly large. I've had to do filets of snapper of ono on plates that are positively huge, and it makes the portion sizes look tiny, when they are in fact, decent, but on a plate that is too big, it looks sort of forlorn and emaciated. Smaller plates means you can still give folks the perceptive value, and not compromise in just piling on food beyond the point of sense. On the other hand, folks are making tiny dishes just for the plates, and that is sort of a pain. Tapas and smaller fare is pretty much here, so get over it. It gives chefs options. Options are always good, and it's a matter of what you do with them.

11 Kale: It's a much maligned green, and it has its place. See the above comment about doing good food, letting the menu develop and play with it without being a slave to what other folks are doing.
 
2012-12-26 07:09:20 AM  
I pickle my own eggs.

I pickle a lot of stuff. And by pickle I mean lacto-fermentation not covering something with vinegar. We abandoned lacto fermentation for vinegar-based pickles or hot-canning method not because of nutritional concerns but because of shelf-life.

Homemade lacto-fermented sauerkraut is a wondrous thing.
 
2012-12-26 07:10:55 AM  

Z-clipped: yukichigai-

There's coffee out there that you could enjoy without milk and sugar, even if you think you don't like coffee in general. You just have to know what to look for. Just dropping $5 on a cup of something someone says is "good" isn't the way to do it. It could be the best in the world, but if it's not what you like, you're not going to appreciate it.


Paying five dollars for a cup of coffee is stupid and one of the reason the third world hates us. It's just a way for snobs to make themselves feel above the masses. People bsing themselves saying they can tell the source of the coffee by aroma taste etc make me sick.
 
2012-12-26 07:14:35 AM  

Shadowknight: mike_d85: Rant:
The War on Gluten. I don't have a problem with him calling it a trend, I don't disagree that people eliminating gluten just because it's totally awesome for you is idiotic. I have a problem with these people trying to have a conversation with me about how awesome it is I follow a gluten free diet when I get to the checkout line.

I have a gluten intolerance. It's a medical condition, NOT A farkING HOBBY. What the hell is wrong with you people? Do you walk up to people in wheelchairs and go "This arm workout is awesome!"

No, I don't think it's great. No, I'm not doing it to get away from the corporate fatcats. No, I don't think gluten is why you have acne. I think it's the goddamn 2 pound brick of organic dark chocolate you're buying you fat, stupid hippie.
/Rant

//Also, I hate EarthFare.

As far as awesome rants go, this one was pretty awesome.


I swear he is a hairless head kabob, standing around with a rabbit skin on his dink. I hope he considers eating more lacto-fermented cabbage.
 
2012-12-26 07:14:43 AM  

Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.


I wondered where the stupid things in chain emails came from, but I think I just found out.
 
2012-12-26 07:17:23 AM  

Boudica's War Tampon: I pickle my own eggs.


You are now my new favorite log in name.

Sorry AgentOrangeDrink, but you had a good run.
 
2012-12-26 07:19:16 AM  

Freezingprocess: I was at a restaurant eating some pizza. I asked if they had any hot sauce. A friend of mine that worked there asked if I wanted Tobasco or Sriracha. I said "Srirach-what?". He brought me the bottle...

Remember in Lord of The Rings when Gandolf pulled out his staff and hit King Théoden in the head and took him out of his near-dead state? Yeah, eating that pizza was a lot like that. I went from chewing on a pizza in a zombie-like haze to riding a tidal wave of rainbows on a surfboard made of fallen foes.

Never talk shiat on one of the greatest condiments ever. I will farking cut you.


My favorite pizza to have it with is Papa Murphy's "bacon, artichoke, chicken" pizza.
 
2012-12-26 07:21:38 AM  

log_jammin: Boudica's War Tampon: I pickle my own eggs.

You are now my new favorite log in name.

Sorry AgentOrangeDrink, but you had a good run.


Tyvm.

/I'm kinda sad I didn't mention "applicator"
 
2012-12-26 07:25:22 AM  

Lenny_da_Hog: AverageAmericanGuy: The gluten fad has got to go. Definitely.

Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.



My mother has coeliacs and she even agrees that the gluen-free menus are kind of hilarious. Our local dive has a "new" gluten-free menu and all they did was move over the usual steak and seafood dishes to that side. I'm not sure where all this has come from. My mother managed for years without all the labels.
 
2012-12-26 07:27:15 AM  
Another "I can dictate trends and the pros/cons of others in the world from my office building in a city I rarely leave" list.

I'm not a fan of the sauce, don't like pickles, and think coffee is overrated and people follow it like a cult without knowing it (I've seen coworkers throw temper tantrums when the perfect blend/type/make/whatever is not available). The other points brought up in the article were just writer's fluff IMHO.
 
2012-12-26 07:27:27 AM  
www.glutenfreeplaza.com

Couple of foodies around my office won't stop talking about Quinoa.
 
2012-12-26 07:30:07 AM  

StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.


I like quinoa, but raving about it is like raving about rice.
 
2012-12-26 07:35:21 AM  

kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.


Have you ever eaten quinoa?  It actually has taste to it, unlike rice.
 
2012-12-26 07:38:03 AM  

giftedmadness: Have you ever eaten quinoa? It actually has taste to it, unlike rice.


Yes.  Have you ever eaten rice?  It has a taste also.
 
2012-12-26 07:40:37 AM  

giftedmadness: kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.

Have you ever eaten quinoa?  It actually has taste to it, unlike rice.


justmyshow.com

My Basmati!
 
2012-12-26 07:40:40 AM  

giftedmadness: kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.

Have you ever eaten quinoa?  It actually has taste to it, unlike rice.


I have to afree with Kwame. It's awfully bland by itself. However, the red kind is actually a bit better tasting alone.
I prefer it cooked in chicken stock, then heated in a pan with olive oil, garlic, cilantro, fresh chopped tomatoes, some corn, chili powder
salt, cumin, oregano and black pepper.
 
2012-12-26 07:41:22 AM  
*agree
/FTFM
 
2012-12-26 07:43:11 AM  
3/10 buzzfeed rant.

/butthisonegoestoeleven
 
2012-12-26 07:43:59 AM  

The111: I eat what I want, when I want, where I want. Who gives a shiat what trends are popular?


Second that motion.
 
2012-12-26 07:44:52 AM  
Say what you will about State Bird Provisions but this rib recipe from them is left-arm-tingling fantastic. Never had it there but made it twice myself:


Glazed pork ribs with shichimi togarashi (pops)

/the shichimi spice blend is the hipster touch but it's definitely optional.
 
2012-12-26 07:47:09 AM  
The cupcake thing does need to go. I live in Nebraska and there are 2 cupcake boutiques within a mile of my place. The market is saturated, move along people.

The pickle thing hasn't happened here, but at least they're in the halal shops.

I think halva should be the next trend. Let's see what they can do with that.
 
2012-12-26 07:51:58 AM  

log_jammin: kxs401: You were the one who dismissed the idea that it was because you were unaware of the trend. Silly.

No. I'm saying it's one of those things that's been around forever. You may as well call T-shirts "trendy".

kxs401: I think that further makes my point. Searches for jello shots are up over the last two years.

you mean down from its peak in 2011ish. regardless, they never were "untrendy" in the first place.

I don't even care about jello shots. I just hate articles like this.


What do you have against nonsensical rants maligning random innocuous shait written by some fool who just drank a bottle of cough syrup? What next on your hit list? No more screaming at flowers while masturbating in public? You intolerant asshole.
 
2012-12-26 07:52:33 AM  
For some odd reason, the work folks love this extremely crappy "oriental" restaurant. I'm constantly dragged there even though their food teeters between boredom and stupidity. If it wasn't for a nice fine coating of sriracha I'd go postal every time I'm forced into that damn place. Thank Yahweh for sriracha, the helper of gagging down shiatty asian food.
 
2012-12-26 07:53:34 AM  

Mid_mo_mad_man: Paying five dollars for a cup of coffee is stupid and one of the reason the third world hates us.


Yeah, because everyone hates it when someone offers to pay more for your product, adjust those prices for cost of living increases, help you improve your business practices, invest in your community, and offer you better security against poor harvests. Farmers are much happier when their artisanal product is treated like a commodity. They love being locked into 10- or 20-year contracts growing bulk coffee at below industry minimum, and then getting dropped by Starbucks when they have one bad year.

Please, tell me more about how coffee farmers hate 3rd wave coffee. I'll pass it on to this woman next time I talk to her.
 
2012-12-26 07:55:13 AM  

StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.


Loved him in the Matrix.
 
2012-12-26 07:58:32 AM  

Boudica's War Tampon: log_jammin: Boudica's War Tampon: I pickle my own eggs.

You are now my new favorite log in name.

Sorry AgentOrangeDrink, but you had a good run.

Tyvm.

/I'm kinda sad I didn't mention "applicator"


I was going to tell you that, too. I like it better without the applicator myself, and it makes it more mysterious. But then, I love it when people flame me and they think I'm a dude, it's awesome to hear them go on about screwing my mom and then out myself.
 
2012-12-26 08:02:10 AM  

fusillade762: Jell-O Shots

I don't think I've ever seen anyone doing these outside of a frat party.


I do the Cabot, Vermont new year's party every other year. The Mayor's job is to pull a 96 quart coleman cooler about distributing jello shots to revelers. Having been in a frat, I'd say the Greeks are armatures compared to the members of the north east kingdom.
 
2012-12-26 08:03:46 AM  
And when will this go back to being just another shiatty beer?

www.brinkleys.org
 
2012-12-26 08:04:13 AM  

kwame: Yes. Have you ever eaten rice? It has a taste also.


Where I live right now, there are about 30 different kinds of white rice at the supermarket. At the street markets, they don't even label the bags (prices only), because the local people can tell most of them apart just by looking. I like to think I know a little something about food, but I'm frankly baffled by the variety.
 
2012-12-26 08:07:07 AM  

Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.


Except that oatmeal is often cross-contaminated with gluten because it is stored in the same silos as wheat.

I nominate one more item for this list:  twee faux outrage on foodie blogs.
 
2012-12-26 08:09:31 AM  
The "gluten" trend is certainly bad, although I disagree that it needs to go (it's certainly helping out my friends with celiac get some decent food).

Closely tied to it, though, is the whole grain food trend, and this is a great trend. Whole grain foods greatly help our bodies get the fiber they need without spiking our blood sugar, which helps us avoid fat storage.

kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.


Quinoa is a source of complete protein. Plus, with rice to be whole grain, you need to get away from 99% of the rice served in the US and go with brown rice. Quinoa is whole grain. It's also rich in 9 different vitamins and minerals.

So yeah... there's a lot here to rave about.
 
2012-12-26 08:09:53 AM  
You go to hell, subby. You go to hell and you die!
 
2012-12-26 08:12:03 AM  

Z-clipped: You go to hell, subby. You go to hell, and you die!


lol...

DNRTFT

but seriously though... subby sucks goat dick.
 
2012-12-26 08:12:58 AM  
And let me add this from the wiki page about Kale:
Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.[1] Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.[2] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[3][4] Kale is also a good source of carotenoids.[5]

Yeah... to hell with food that's good for you!
 
2012-12-26 08:13:12 AM  

hubiestubert: As a professional in the food business, I can see some valid arguments on this list.

6 ...


Do you still run a restaurant or plan to again? Because every single time you talk about food I want to eat it....
 
2012-12-26 08:21:15 AM  
I like pickles, Indian style as well as middle eastern. Barely even started tasting them.
 
2012-12-26 08:22:02 AM  

Real Women Drink Akvavit: doloresonthedottedline:  You could go the individual tiramisu route, to name many other things. Those are easy to make in many different flavors and decorate well. Granted, you can't eat them on the run (well, not without getting a bit messy, most likely), but they are yummy and rich. Our old pastry chef used to make some individual tiramisu in all manner of flavors, including things like strawberry, raspberry, blueberry (when they were in season), pear/ginger and chocolate, among other things. They were beautiful and tasty - and about the same size as a cupcake, but so rich it would take me a couple days to eat just one.

Oh, and btw, for those who do not know, the swoosh isn't just for plate decoration, it's also used in chocolate work as a garnish. It's just one of many things that have been around forever, I do not consider a trend at all as I've seen no increase in its prevalence and has it's place, just like everything else. Writer can kiss my cheffin' ass.


Yeah, I like tiny portions for the look and ability to try more things, and really savor the flavors instead of just dig in, so I've been saving tons of ideas for small desserts. But there are too many boring cupcake-only shops right now.

I thought that about the swoosh too but assumed he just meant that tv cooking competitions have introduced it to absolutely everyone now and it's getting a little out of control. Still pretty nitpicky though.


Has someone mentioned the obsession with rolled fondant cake decoration? Because I'm pretty tired of that trend. Leave it to people with some artistic and sculpting ability and stick with the buttercream if your introduction to art came from Pinterest, people. At least for awhile. Buttercream can look absolutely charming when it's sloppy and things go wrong. Fondant looks like your toddler covered the cake in playdoh. And most people are trying the trend with the premade Wilton fondant that tastes absolutely terrible.
Also, poured fondant needs more love.
 
2012-12-26 08:25:50 AM  
Animal named restaurants should only be allowed if they serve said animal there.
 
2012-12-26 08:26:33 AM  
s3.amazonaws.com

Fark sriracha. Right in it's firery bung hole.
 
2012-12-26 08:28:54 AM  

AxL sANe: And when will this go back to being just another shiatty beer?

[www.brinkleys.org image 220x330]


Ya can't get a boat hauled out in this town without some PBR grease.
Neither hip nor cool...
 
2012-12-26 08:30:01 AM  

rev. dave: I like pickles, Indian style as well as middle eastern. Barely even started tasting them.


Indian achar and Japanese oshinko are amazing. Amen.
 
2012-12-26 08:33:09 AM  

doloresonthedottedline: Has someone mentioned the obsession with rolled fondant cake decoration? Because I'm pretty tired of that trend. Leave it to people with some artistic and sculpting ability and stick with the buttercream if your introduction to art came from Pinterest, people. At least for awhile. Buttercream can look absolutely charming when it's sloppy and things go wrong. Fondant looks like your toddler covered the cake in playdoh. And most people are trying the trend with the premade Wilton fondant that tastes absolutely terrible.
Also, poured fondant

needs more love.

Nope, you're the first. I don't care for any fondant, myself. Not covering the entire cake, anyway. A nice little bow or whatever made of fondant is one thing, but the entire cake? Nuh-uh. I just don't care for the texture, I think.
 
2012-12-26 08:34:36 AM  

MythDragon: [s3.amazonaws.com image 590x590]

Fark sriracha. Right in it's firery bung hole.


I don't know about hot sauce, but Firehouse Subs is farking delicious.
 
2012-12-26 08:35:12 AM  

Kurohone: hubiestubert: As a professional in the food business, I can see some valid arguments on this list.

6 ...

Do you still run a restaurant or plan to again? Because every single time you talk about food I want to eat it....


I am relocating to Rochester soonish. There are several options that are open there. I'm looking forward to taking the reins of a new joint. The Deerfield Inn is just...gone. The flood killed our kitchen, and it's time to get back in the saddle again. Working in a place in South Deerfield with a buddy for some cash, and to hook him up, but I do need a joint of my own again.
 
2012-12-26 08:47:02 AM  

Z-clipped: Mid_mo_mad_man: Paying five dollars for a cup of coffee is stupid and one of the reason the third world hates us.

Yeah, because everyone hates it when someone offers to pay more for your product, adjust those prices for cost of living increases, help you improve your business practices, invest in your community, and offer you better security against poor harvests. Farmers are much happier when their artisanal product is treated like a commodity. They love being locked into 10- or 20-year contracts growing bulk coffee at below industry minimum, and then getting dropped by Starbucks when they have one bad year.

Please, tell me more about how coffee farmers hate 3rd wave coffee. I'll pass it on to this woman next time I talk to her.


Z-clipped: Mid_mo_mad_man: Paying five dollars for a cup of coffee is stupid and one of the reason the third world hates us.

Yeah, because everyone hates it when someone offers to pay more for your product, adjust those prices for cost of living increases, help you improve your business practices, invest in your community, and offer you better security against poor harvests. Farmers are much happier when their artisanal product is treated like a commodity. They love being locked into 10- or 20-year contracts growing bulk coffee at below industry minimum, and then getting dropped by Starbucks when they have one bad year.

Please, tell me more about how coffee farmers hate 3rd wave coffee. I'll pass it on to this woman next time I talk to her.


Five dollar a cup coffee is a sign of are indifference to the realities of the world. I highly doubt the farmers are seeing that money. If I want to help poor farmers in the third world I will buy a dollar cup of coffee and give the other four dollars to First heifer
 
2012-12-26 08:47:11 AM  
Why are most Buzzfeed articles written by little old curmudgeonly ladies?
 
2012-12-26 09:02:16 AM  
I love Sriracha. But it's only one hot sauce of many in my arsenal. I also have Chalula, Texas Pete's, Texas Pete's HOTTER hot sauce, Tiger Sauce (milder and sweeter) Good old Original Tabasco and Tapatio to name a few.

As for pickles, I think the best pickle I ever had was made by my ex wife's uncle. He pickled them with garlic and Cayenne peppers and they kicked ass. I can't find anything like 'em.

And I freaking LOVE Wickles hot pickled Okra. I save the juice and put olives in it for hot spicy olives.
 
2012-12-26 09:06:31 AM  

LittleSmitty: I love Sriracha. But it's only one hot sauce of many in my arsenal. I also have Chalula, Texas Pete's, Texas Pete's HOTTER hot sauce, Tiger Sauce (milder and sweeter) Good old Original Tabasco and Tapatio to name a few.

As for pickles, I think the best pickle I ever had was made by my ex wife's uncle. He pickled them with garlic and Cayenne peppers and they kicked ass. I can't find anything like 'em.

And I freaking LOVE Wickles hot pickled Okra. I save the juice and put olives in it for hot spicy olives.


Try putting peeled hard boiled eggs in it
 
2012-12-26 09:11:10 AM  
Wait, I'm confused... You guys are mentioning stuff I'm not familiar with. I'm supposed to eat the frozen, bacon-wrapped Jell-O shots with gluten-free kale-infused oatmeal topped with pickle-peanut butter-Sriracha sauce at what point during the 27 separate single-bite dishes of my meal? Am I still supposed to start with the vegetable-water shooter with the deep-fried sage leaf, quail egg and parmesan foam on top, or is that after the dime-sized sustainably-sourced wild-caught organic duck confit slider? And what if I accidentally enjoy eating it or get full? How the hell am I supposed to keep up with all of the latest trends and keep them straight in my head? Isn't there an app for this or a Facebook page I can just Like to prove I'm down without having to do all of this thinking?

Can't we just go back to cream cheese-and-sliced olive canapes, fondue and steak Diane off of earth-tone Melmac plates? How could such swingin' badges of cool fall out of favor? Where is the Mateus and Advocaat?

/I am so not hip. But once in a blue moon I do enjoy a phosphate and a hamburger sandwich with French-fried potatoes while listening to my Tom Turpin 78's on the Victrola. Sometimes I even get wacky and hit a juice joint for a nip of the old hooch, though I haven't gotten spifflicated in a dog's age.
 
2012-12-26 09:12:45 AM  
Sriracha

I inadvertently used the slang "cock sauce" while at lunch with my boss while he put some on a burger.

/yes I still work there.
 
2012-12-26 09:14:19 AM  

Mid_mo_mad_man: I highly doubt the farmers are seeing that money.


You can doubt whatever you want. You're wrong. Direct Trade (3rd wave) minimum pricing is 25-30% higher than Fair Trade, and sometimes more than double what farmers get for coffee on the open market, and doesn't charge the certification fees that Fair Trade requires. That's money directly in the farmer's pocket. At this point in the conversation, it's probably best if you either educate yourself, or STFU.
 
2012-12-26 09:16:20 AM  
Author is a whiny biatch.
 
2012-12-26 09:17:36 AM  

Lenny_da_Hog: AverageAmericanGuy: The gluten fad has got to go. Definitely.

Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.


As someone with a family half-full of celiacs, I'll explain this again. Gluten ends up in all kinds of stuff that you wouldn't expect and it's handy that we don't have to read through all of the ingredients just to check if maltodextrin, modified food starch, or any of the other many products containing gluten are included. Marketers are labeling things like baking powder, yeast, spices, rice products (rice flour, rice syrup, etc.) as Gluten-Free to indicate that none of this stuff is added.
 
2012-12-26 09:18:39 AM  

Kevin72: SilentStrider: You can have my sriracha when you pry it from my cold dead hands,

You speak for a huge constituency here on FARK myself included.


Personally, if I don't like the taste of my food I just don't eat it. Covering it hot sauce to burn off my taste buds seems counter-productive.

\adding capsacin does a real good job of making things hot
\\I prefer to make my food *taste*
 
2012-12-26 09:21:31 AM  

Z-clipped: Mid_mo_mad_man: I highly doubt the farmers are seeing that money.

You can doubt whatever you want. You're wrong. Direct Trade (3rd wave) minimum pricing is 25-30% higher than Fair Trade, and sometimes more than double what farmers get for coffee on the open market, and doesn't charge the certification fees that Fair Trade requires. That's money directly in the farmer's pocket. At this point in the conversation, it's probably best if you either educate yourself, or STFU.


Justify spending to much on coffee all you want. Still a foolish act. Least you will still be able to think your a better person. Personally I would rather see you spend a dollar for cup of coffee and invest the money you save in your nieghbors lives not coffee farmer half way around the world.
 
2012-12-26 09:23:44 AM  

Twitch Boy: NannyStatePark: Twitch Boy: Why did cupcakes become trendy anyway?  Why couldn't bacon double cheeseburgers have become trendy?  Then we could have bacon double cheeseburger ATMs and bacon double cheeseburger trucks and bacon double cheeseburger birthday parties.

Basically, from now on any time a foodie mentions cupcakes replace it with bacon double cheeseburgers.

'MURICA.

Been to Wendy's lately? I eat a double or triple Baconator monthly.

A Baconator combo here in Anchorage costs eight farking dollars.  And that's the junior version or whatever it's called.  The triple cheeseburger combo just broke $10.  Granted, it's Alaska, but I swear everything's jumped $2 in two years.

The only fast food place that hasn't jacked prices through the roof is McDonald's.  Or maybe Burger King.  Even Taco Bell is seven or eight bucks now.


How much is the moose or caribou burger at the joint down the street?
 
2012-12-26 09:26:27 AM  

Lenny_da_Hog: Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.


Some day I'm going to write a book about stupidity, and people's reaction to gluten will take up an entire chapter.
 
2012-12-26 09:39:40 AM  
Out of skill the hot sauces in the pantry, sriracha is the one that gets used the least, Cholula the most.

Just sayin
 
2012-12-26 09:40:01 AM  
The swoosh?

Dear Kitchen "Artists",
Stop drawing on my plate. If you want to put a sauce of some type on the food, then do so. If you want it on the side, then put it in a little dish or cup. Don't put dots, swirls, sprinkles, swooshes, or anything else on the plate. I understand that you want it to look nice, but all that crap just draws attention away from the actual food. Just make the food look and taste good, and stop worrying about all that pretentious "plating" crap they made you do in culinary school.
 
2012-12-26 09:41:22 AM  
# 5 Citation Needed

And here.

I wonder if not smoking started off as being considered "trendy" as well.
 
2012-12-26 09:41:25 AM  

AverageAmericanGuy: The gluten fad has got to go. Definitely.

I'm also tired of cupcakes, and I wish there were fewer Mexican-themed restaurants (not because I don't like Mexican, just that I would like more variety in casual dining.


It would be nice if the Mecican-themed resaurants actually served Mexican food.
 
2012-12-26 09:42:48 AM  
Screw you all. I just survived a PWT Christmas in Vermont.
Farking dried out cookies made with margarine, not butter.
Farking banana bread made with farking canola oil.
farking green bean farking casserole made with Campbell's cream of farking mushroom soup. Yes, with the farking bagged fried some-such-shiat crumbled on top. (I didn't ask, that's like asking for the recipe or inviting them to make that green vomit like product again)
Farking thin as water gravy made from pan drippings because even though we are an hour south of Quebec, no one here can consider a proper roux.
Overfarking cooked ham and turkey that is drier than death valley in farking august.
Farking "Fudge" with god-know-what in it, but must contain chopped, bitter walnuts. God fordbid anyone ever roast a farking nut, it might steal heat from the hearth.
Some kind of god-awful "broccoli salad" made with hard, unblanched chunks of broccoli and some Kraft brand ranch farking barf dressing.
Turnips. That's right. Farking MASHED FARKING TURNIPS. And sqash. and farking hounds ear pickles. (Think of slimy, pickled, green oysters, but larger than oysters, and packed with enough powdered farking clove to kill your taste buds for a week.
Oh, and did I mention I got a farking bag of Checks, party mix? Oh it's a special farking recipe, alright. Apparently, you take salted peanuts, salted pretzels, and presalted chex from the boxes at the dollar store, and add onion SALT, and garlic SALT, Then powdered garlic. (perfect gift for a guy who grows and braids his own hybrid garlics)
Mashed potatoes ( don't' ask how you can fark those up, but apparently a woman can spend years perfecting farked up mashed potatoes)
And then there was desert. Mmmmmmmmmmmmm mmmmmmmmmm. Nothign says cheescake like ignoring the recipe and using Cream cheese, Cool Whip, and powdered jello for coloring.
Dont' forget the non dairy "whip" toppings for the overcooked pumkin pie with the overcooked crust that could choke a mastiff.

Now, when I get done dry-heaving this farking crap up, (it's not getting near my bunghole) I'm going to visit a nice, Asian place and have a quiet, 5 course meal with no booger eating little shaits running around and no people in sweat pants all dressed up for farking dinner.

And if they have some of that farking cock sauce on the table, I might just try it.
 
2012-12-26 09:44:16 AM  

Mid_mo_mad_man: LittleSmitty: I love Sriracha. But it's only one hot sauce of many in my arsenal. I also have Chalula, Texas Pete's, Texas Pete's HOTTER hot sauce, Tiger Sauce (milder and sweeter) Good old Original Tabasco and Tapatio to name a few.

As for pickles, I think the best pickle I ever had was made by my ex wife's uncle. He pickled them with garlic and Cayenne peppers and they kicked ass. I can't find anything like 'em.

And I freaking LOVE Wickles hot pickled Okra. I save the juice and put olives in it for hot spicy olives.

Try putting peeled hard boiled eggs in it


(insert picture of light bulb here)

Whoa. Brilliant. I like the way you think. I shall try that this very day. Awesome idea!
 
2012-12-26 09:44:57 AM  

Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.


And pretty much impossible to eat.
 
2012-12-26 09:49:37 AM  

flyinglizard: Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.

And pretty much impossible to eat.


No, that would be the fruit of the poor lemon tree.
 
2012-12-26 09:50:13 AM  

Mid_mo_mad_man: Z-clipped: Mid_mo_mad_man: I highly doubt the farmers are seeing that money.

You can doubt whatever you want. You're wrong. Direct Trade (3rd wave) minimum pricing is 25-30% higher than Fair Trade, and sometimes more than double what farmers get for coffee on the open market, and doesn't charge the certification fees that Fair Trade requires. That's money directly in the farmer's pocket. At this point in the conversation, it's probably best if you either educate yourself, or STFU.

Justify spending to much on coffee all you want. Still a foolish act. Least you will still be able to think your a better person. Personally I would rather see you spend a dollar for cup of coffee and invest the money you save in your nieghbors lives not coffee farmer half way around the world.


Congratulations, you've hit on the entire point of Direct Trade: knowing the people you're buying from. Coffee farmers are people too. If you know someone, what difference does it make if they live next door, or in Africa, or in Nicaragua?

But why bother learning things, when it's much easier to remain ignorant, right? You enjoy your coffee, and I'll enjoy mine. You can reserve your judgemental bullshiat for subjects you actually know something about.
 
2012-12-26 09:50:27 AM  

Boudica's War Tampon: I pickle my own eggs.

I pickle a lot of stuff. And by pickle I mean lacto-fermentation not covering something with vinegar. We abandoned lacto fermentation for vinegar-based pickles or hot-canning method not because of nutritional concerns but because of shelf-life.

Homemade lacto-fermented sauerkraut is a wondrous thing.


Needed more emphasis.
 
2012-12-26 09:51:17 AM  

vudukungfu: Screw you all. I just survived a PWT Christmas in Vermont.
Farking dried out cookies made with margarine, not butter.
Farking banana bread made with farking canola oil.
farking green bean farking casserole made with Campbell's cream of farking mushroom soup. Yes, with the farking bagged fried some-such-shiat crumbled on top. (I didn't ask, that's like asking for the recipe or inviting them to make that green vomit like product again)
Farking thin as water gravy made from pan drippings because even though we are an hour south of Quebec, no one here can consider a proper roux.
Overfarking cooked ham and turkey that is drier than death valley in farking august.
Farking "Fudge" with god-know-what in it, but must contain chopped, bitter walnuts. God fordbid anyone ever roast a farking nut, it might steal heat from the hearth.
Some kind of god-awful "broccoli salad" made with hard, unblanched chunks of broccoli and some Kraft brand ranch farking barf dressing.
Turnips. That's right. Farking MASHED FARKING TURNIPS. And sqash. and farking hounds ear pickles. (Think of slimy, pickled, green oysters, but larger than oysters, and packed with enough powdered farking clove to kill your taste buds for a week.
Oh, and did I mention I got a farking bag of Checks, party mix? Oh it's a special farking recipe, alright. Apparently, you take salted peanuts, salted pretzels, and presalted chex from the boxes at the dollar store, and add onion SALT, and garlic SALT, Then powdered garlic. (perfect gift for a guy who grows and braids his own hybrid garlics)
Mashed potatoes ( don't' ask how you can fark those up, but apparently a woman can spend years perfecting farked up mashed potatoes)
And then there was desert. Mmmmmmmmmmmmm mmmmmmmmmm. Nothign says cheescake like ignoring the recipe and using Cream cheese, Cool Whip, and powdered jello for coloring.
Dont' forget the non dairy "whip" toppings for the overcooked pumkin pie with the overcooked crust that could choke a mastiff.

Now, when I get done dry-heaving this farking crap up, (it's not getting near my bunghole) I'm going to visit a nice, Asian place and have a quiet, 5 course meal with no booger eating little shaits running around and no people in sweat pants all dressed up for farking dinner.

And if they have some of that farking cock sauce on the table, I might just try it.


betting.betfair.com
 
2012-12-26 09:51:28 AM  

CheekyMonkey: Homemade lacto-fermented sauerkraut is a wondrous thing.

Needed more emphasis.


You use breast milk to get it started?
 
2012-12-26 09:56:20 AM  
Sriracha makes Red Baron pizza edible.
 
2012-12-26 09:56:50 AM  

Z-clipped: Mid_mo_mad_man: Z-clipped: Mid_mo_mad_man: I highly doubt the farmers are seeing that money.

You can doubt whatever you want. You're wrong. Direct Trade (3rd wave) minimum pricing is 25-30% higher than Fair Trade, and sometimes more than double what farmers get for coffee on the open market, and doesn't charge the certification fees that Fair Trade requires. That's money directly in the farmer's pocket. At this point in the conversation, it's probably best if you either educate yourself, or STFU.

Justify spending to much on coffee all you want. Still a foolish act. Least you will still be able to think your a better person. Personally I would rather see you spend a dollar for cup of coffee and invest the money you save in your nieghbors lives not coffee farmer half way around the world.

Congratulations, you've hit on the entire point of Direct Trade: knowing the people you're buying from. Coffee farmers are people too. If you know someone, what difference does it make if they live next door, or in Africa, or in Nicaragua?

But why bother learning things, when it's much easier to remain ignorant, right? You enjoy your coffee, and I'll enjoy mine. You can reserve your judgemental bullshiat for subjects you actually know something about.


If I'm overpaying to help people I rather help neighbors and other Americans. Couldn't care less about a coffee farmer in the Kenyan highlands. Would buying Kona coffee from Hawaii be ok or is it not snobby enough?
 
2012-12-26 10:00:37 AM  

Mid_mo_mad_man: Would buying Kona coffee from Hawaii be ok or is it not snobby enough?


Having a grow closet in your house and having the cops raid it because the drug dogs will hit on the scent of coffee and having them find you hydroponically grow your own farking hybrid beans is snobby enough.
 
2012-12-26 10:03:13 AM  

reillan: So yeah... there's a lot here to rave about.


That's a fantastic point if you live in a place where sources of protein are hard to come by.
 
2012-12-26 10:04:01 AM  

StrikitRich: [www.glutenfreeplaza.com image 262x322]

Couple of foodies around my office won't stop talking about Quinoa.


I made spaghetti last night and used quinoa/corn pasta. It was delicious.
 
2012-12-26 10:09:22 AM  

Gough: Lenny_da_Hog: AverageAmericanGuy: The gluten fad has got to go. Definitely.

Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.

As someone with a family half-full of celiacs, I'll explain this again. Gluten ends up in all kinds of stuff that you wouldn't expect and it's handy that we don't have to read through all of the ingredients just to check if maltodextrin, modified food starch, or any of the other many products containing gluten are included. Marketers are labeling things like baking powder, yeast, spices, rice products (rice flour, rice syrup, etc.) as Gluten-Free to indicate that none of this stuff is added.


I'm sure it's handy not to read that bag of French fries. That doesn't mean it hasn't turned into a marketing gimmick for all those people who think gluten is like trans-fats or cholesterol.
 
2012-12-26 10:14:13 AM  

Cuchulane: Bacon's not on the list? Bacon is utterly played out. How about going back to a couple of slices with breakfast occasionally? Denny's Baconalia was the tipping point.


So ban hi cap assault bacon?
 
2012-12-26 10:14:30 AM  
I guess I don't pay attention to these things, because until about a week ago I knew Sriracha as "that stuff with the rooster on the bottle that I can never find in most stores." It was pretty good last time I got it, I would like the chance to get tired of it.
 
2012-12-26 10:18:25 AM  

BobDeluxe: I have never heard of sriracha until now. Guess I will need to try that.

Smoked water? Why? How? Yuck.

/I live under a rock. It's comfortable.


I have never seen smoked water, but Lapson Souchong is a smoked tea. It's delicious, but it's not new. My grandma (born in 1898) used to drink it. I still love it. And good Scotches are often really smoky. I love those, too.

(I got a stove-top smoker for my 50th birthday. Baba ghanoush made with smoked eggplant is crazy good.)
 
2012-12-26 10:18:35 AM  

BobDeluxe: I have never heard of sriracha until now. Guess I will need to try that.

Smoked water? Why? How? Yuck.

/I live under a rock. It's comfortable.


I think I might be your neighbor.
 
2012-12-26 10:20:34 AM  

Lenny_da_Hog: Gough: Lenny_da_Hog: AverageAmericanGuy: The gluten fad has got to go. Definitely.

Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.

As someone with a family half-full of celiacs, I'll explain this again. Gluten ends up in all kinds of stuff that you wouldn't expect and it's handy that we don't have to read through all of the ingredients just to check if maltodextrin, modified food starch, or any of the other many products containing gluten are included. Marketers are labeling things like baking powder, yeast, spices, rice products (rice flour, rice syrup, etc.) as Gluten-Free to indicate that none of this stuff is added.

I'm sure it's handy not to read that bag of French fries. That doesn't mean it hasn't turned into a marketing gimmick for all those people who think gluten is like trans-fats or cholesterol.


That does raise the question of why the Fark french fries would have gluten (malt flavoring or maltodextrin) added to them.

I'll give you the cholesterol one, though. I wanted to put up a sign in the local grocery stores saying, "Plants don't have Cholesterol...never have."

/Don't get me started on the dietary cholesterol v. serum cholesterol.
 
2012-12-26 10:24:02 AM  

Mid_mo_mad_man: Z-clipped: Mid_mo_mad_man: Z-clipped: Mid_mo_mad_man: I highly doubt the farmers are seeing that money.

You can doubt whatever you want. You're wrong. Direct Trade (3rd wave) minimum pricing is 25-30% higher than Fair Trade, and sometimes more than double what farmers get for coffee on the open market, and doesn't charge the certification fees that Fair Trade requires. That's money directly in the farmer's pocket. At this point in the conversation, it's probably best if you either educate yourself, or STFU.

Justify spending to much on coffee all you want. Still a foolish act. Least you will still be able to think your a better person. Personally I would rather see you spend a dollar for cup of coffee and invest the money you save in your nieghbors lives not coffee farmer half way around the world.

Congratulations, you've hit on the entire point of Direct Trade: knowing the people you're buying from. Coffee farmers are people too. If you know someone, what difference does it make if they live next door, or in Africa, or in Nicaragua?

But why bother learning things, when it's much easier to remain ignorant, right? You enjoy your coffee, and I'll enjoy mine. You can reserve your judgemental bullshiat for subjects you actually know something about.

If I'm overpaying to help people I rather help neighbors and other Americans. Couldn't care less about a coffee farmer in the Kenyan highlands. Would buying Kona coffee from Hawaii be ok or is it not snobby enough?


So now paying more for a better product is "overpaying". Ok, whatever.

Buy whatever coffee you want, and so will I. I happen to like Ethiopian coffee. If you have a problem with that, we can discuss a product that you spend a little extra on for higher quality, and I can call you a snob for a while. I'm sure all of your cameras and electronics are made in America, right?
 
2012-12-26 10:28:10 AM  

AverageAmericanGuy: The gluten fad has got to go. Definitely.


F that! I'm keeping my gluteny, thank you very little.

/wait...wut
 
2012-12-26 10:28:55 AM  

vudukungfu: Screw you all. I just survived a PWT Christmas in Vermont.


I would never admit to attending a Pokemon World Tournament, but good for you to be so open-minded.
 
2012-12-26 10:29:33 AM  

Lenny_da_Hog: Gough: Lenny_da_Hog: AverageAmericanGuy: The gluten fad has got to go. Definitely.

Another example of stupidity in America.

Someone presses for gluten-free foods for people celiac disease. Products start putting "gluten-free" on traditionally wheat-based products to alert those people. Stupid people start thinking that gluten is bad for you and start buying everything that's marked "gluten-free," while telling everyone around them that gluten kills anyone and everyone around them.

Now we're to the point that marketers are labeling non-wheat products "gluten-free" in order to imply that their competition hates you, wants to kill you, and uses that gluten stuff in their product. The result is a mom buying Brand X rice products, baking powder, or whatever, because it's marked "gluten-free" and Brand Y isn't.

As someone with a family half-full of celiacs, I'll explain this again. Gluten ends up in all kinds of stuff that you wouldn't expect and it's handy that we don't have to read through all of the ingredients just to check if maltodextrin, modified food starch, or any of the other many products containing gluten are included. Marketers are labeling things like baking powder, yeast, spices, rice products (rice flour, rice syrup, etc.) as Gluten-Free to indicate that none of this stuff is added.

I'm sure it's handy not to read that bag of French fries. That doesn't mean it hasn't turned into a marketing gimmick for all those people who think gluten is like trans-fats or cholesterol.


Many people that are celiac also have a problem with xanthan gum, guar gum, etc. If you have any allergies or dietary restrictions it is up to you to educate yourself and not rely on trendy labels.
 
2012-12-26 10:30:26 AM  

Z-clipped: Mid_mo_mad_man: Z-clipped: Mid_mo_mad_man: Z-clipped: Mid_mo_mad_man: I highly doubt the farmers are seeing that money.

You can doubt whatever you want. You're wrong. Direct Trade (3rd wave) minimum pricing is 25-30% higher than Fair Trade, and sometimes more than double what farmers get for coffee on the open market, and doesn't charge the certification fees that Fair Trade requires. That's money directly in the farmer's pocket. At this point in the conversation, it's probably best if you either educate yourself, or STFU.

Justify spending to much on coffee all you want. Still a foolish act. Least you will still be able to think your a better person. Personally I would rather see you spend a dollar for cup of coffee and invest the money you save in your nieghbors lives not coffee farmer half way around the world.

Congratulations, you've hit on the entire point of Direct Trade: knowing the people you're buying from. Coffee farmers are people too. If you know someone, what difference does it make if they live next door, or in Africa, or in Nicaragua?

But why bother learning things, when it's much easier to remain ignorant, right? You enjoy your coffee, and I'll enjoy mine. You can reserve your judgemental bullshiat for subjects you actually know something about.

If I'm overpaying to help people I rather help neighbors and other Americans. Couldn't care less about a coffee farmer in the Kenyan highlands. Would buying Kona coffee from Hawaii be ok or is it not snobby enough?

So now paying more for a better product is "overpaying". Ok, whatever.

Buy whatever coffee you want, and so will I. I happen to like Ethiopian coffee. If you have a problem with that, we can discuss a product that you spend a little extra on for higher quality, and I can call you a snob for a while. I'm sure all of your cameras and electronics are made in America, right?


I couldn't care less what you eat or drink just don't act like drinking jamacian blue mountain or any other single source coffee makes you a better person.
 
2012-12-26 10:32:13 AM  

Z-clipped: Wow. Now that I RTFA, the writer can go to hell and die too. Just because you don't enjoy food as much as the rest of us doesn't mean you have to get all butthurt about it. Don't worry... the Olive garden still serves your bottomless bowl of Italian Wedding Soup.


Olive Garden should have been on that list anyway. Bottomless pasta bowls? I could make it myself at home for a fraction of the cost, and certainly do a better job.
 
2012-12-26 10:34:32 AM  

Gough: That does raise the question of why the Fark french fries would have gluten (malt flavoring or maltodextrin) added to them.


Let's put it this way: With the minute percentage of people suffering from celiac disease, a company does not put a wavy multi-colored "Gluten-Free!" banner with a font as big as the brand name, taking up 1/4 of the real estate on the front of the package, to appeal to celiacs.
 
2012-12-26 10:38:15 AM  
Glad to see gluten on that list. I farking hate the war on gluten. I know a total of two people who have issues with gluten. That is it. So unless a doctor told you to avoid gluten you can eat it you farking attention whore.

And I love southern fried cooking. Nothing can beat it.

As for restaurants named for animals, that has been that way since the first restaurants. Signs of animals with animal names in them. That is how people knew they were restaurants. Walking from one town to the next, need to eat, have a few coins on you. Look for the sign that looks like a cow, they will be serving steaks.
 
2012-12-26 10:38:26 AM  
Z-clipped: Mid_mo_mad_man:


Hey, Funboys!! Get a room.

DarkVader, at least the South has a cuisine. What do you think of when you someone says, "northern style cooking"? Tuna and tater-tot casserole? Trust me, I grew up in Minnesota, spent a lot of time in the N.E. with my grandparents and the food up north is pretty bland. If you cook collard greens the right way( you HAVE to cut the veins out of the leaf), sauteed with garlic, onions and a little bit of bacon, they are excellent. Boiling just about anything will ruin the texture. Here in Austin, I try to eat what I call "hillbilly Mediterranean". Red meat once a week, preferably venison that one of my friends dressed. Fish or poultry 2-3 times a week, though I've cut the fish out because I don't trust anything from the Gulf anymore. Black beans and vegetarian "re-fried" beans for breakfast tacos. Pecans are also abundant here. I bake my own bread from non-GMO flours. Lots of local beer and wine. I lost my sweet tooth, so I don't eat dessert anymore. Seems to work for me. I don't know if it's "trendy", just seems to be an easy way to eat healthy, and mostly local. If anything it's a trend back to the way things used to be, and will be again once the "just-in-time" food system we have inevitably fails.
 
2012-12-26 10:38:28 AM  

vudukungfu: ...


You made my day.
 
2012-12-26 10:39:55 AM  
Severe food allergies are a message from God. Sort of like a "recall" notice, if you will.

Why do some people refuse to take the hint? You're just not meant to be here.
 
2012-12-26 10:40:00 AM  

kxs401: log_jammin: kxs401: I take it you haven't seen all of the articles recently on how to make watermelon jello shots or caramel apple jello shots and the like?

gosh. two articles huh? what an annoying trend. Just like that fondue craze that's going on.

http://www.howsweeteats.com/2012/12/goat-cheese-fondue-with-fried-sa ge /
http://www.kcra.com/holidays/Cheese-fondue-with-pesto/-/16995212/175 14 64/-/format/rsss_2.0/-/ejlnki/-/index.html

Look! two recent articles. what an annoying trend.

You are one of the worst people on this website to try to have a discussion with. Just because you're unaware that something is a trend doesn't mean it's not a trend.

http://www.google.com/trends/explore#q=creative%20jello%20shots

http://www.google.com/trends/explore#q=creative%20jello%20shots

Learn to admit when you're wrong.


You first.
 
2012-12-26 10:40:13 AM  

AxL sANe: And when will this go back to being just another shiatty beer?

[www.brinkleys.org image 220x330]


I never knew it wasn't just another shiatty beer.
 
2012-12-26 10:40:55 AM  
i.imgur.com

I enjoy sriracha for a lot of Asian dishes and even like it on Mexican food. I use Crystals for an everyday hot sauce. However this is my favorite hot sauce evar (the datil sauce especially). As far as I know you can only get it off Bill Wharton's website or at one of his traveling blues shows. He goes by the name of Sauce Boss and plays blues music while making a large pot of chili on stage. At the end of the show the audience can come up on stage and have a free bowl of chili.

/I get a few bottles for Christmas every year
//csb
 
2012-12-26 10:43:26 AM  

durbnpoisn: Z-clipped: Wow. Now that I RTFA, the writer can go to hell and die too. Just because you don't enjoy food as much as the rest of us doesn't mean you have to get all butthurt about it. Don't worry... the Olive garden still serves your bottomless bowl of Italian Wedding Soup.

Olive Garden should have been on that list anyway. Bottomless pasta bowls? I could make it myself at home for a fraction of the cost, and certainly do a better job.


Yes guys, you are both so astute. Olive Garden actually serves piles of fecal matter strained through used tampons with chunks of medical waste. They are probably on the verge of going out of business and not about to open yet another restaurant somewhere in America right now. You guys have your fingers on the culinary pulse of our time and should probably seek employment as restaurant critics where you can floor people with your witty observations about such things as America's growing waistline and the sub-par fare that comes out of Cracker Barrel kitchens.

lol, j/k
 
2012-12-26 10:45:12 AM  

vudukungfu: CheekyMonkey: Homemade lacto-fermented sauerkraut is a wondrous thing.

Needed more emphasis.

You use breast milk to get it started?


I'm hoping your comment is a joke, but if not, no. The "old" way of making sauerkraut is:

1. Shred cabbage.
2. Add salt (which draws the water out of the cabbage, forming a brine.
3. Put a weight on the cabbage, to keep it submerged in the brine.
4. Wait several weeks, allowing naturally-present microorganisms to ferment the cabbage into sauerkraut.

The term "lacto-fermentation" refers not to milk, but to the lactobaccillus bacteria which do the work.

Wild Fermentation is an interesting book on the subject. Katz has a newer book out on the subject as well, but I haven't read it yet.
 
2012-12-26 10:48:10 AM  

Mid_mo_mad_man: I couldn't care less what you eat or drink just don't act like drinking jamacian blue mountain or any other single source coffee makes you a better person.


What I eat and drink doesn't make me better than you. The fact that I'm not so goddamn insecure that I need to shoot my ignorant mouth off and refer to everyone that knows more than I do as a "snob"... that's what makes me better than you. That, and the fact that I can be a man and admit when I'm wrong.

Have a nice day.
 
2012-12-26 10:48:37 AM  

Lenny_da_Hog: Gough: That does raise the question of why the Fark french fries would have gluten (malt flavoring or maltodextrin) added to them.

Let's put it this way: With the minute percentage of people suffering from celiac disease, a company does not put a wavy multi-colored "Gluten-Free!" banner with a font as big as the brand name, taking up 1/4 of the real estate on the front of the package, to appeal to celiacs.


Recent estimates for celiac and non-celiac gluten sensitivity: 7-10% of the population in the US.
 
2012-12-26 10:50:49 AM  

Lenny_da_Hog: Gough: That does raise the question of why the Fark french fries would have gluten (malt flavoring or maltodextrin) added to them.

Let's put it this way: With the minute percentage of people suffering from celiac disease, a company does not put a wavy multi-colored "Gluten-Free!" banner with a font as big as the brand name, taking up 1/4 of the real estate on the front of the package, to appeal to celiacs.


There are people with "non-celiac gluten sensitivity" that rarely show up statistically in medical research, but it is expected to be the same size as those who have celiac gluten sensitivity. So, it is a larger problem than is usually reported by the non-medical media. However, that larger number would still place it around 2%-4% of the population. It is still an important question for non-sensitive consumers for why a company would add gluten when there is not a real need for it.
 
2012-12-26 10:52:25 AM  

FlippityFlap: Hey, Funboys!! Get a room.


Don't worry. I'm done.
 
2012-12-26 10:53:17 AM  

Gough: Lenny_da_Hog: Gough: That does raise the question of why the Fark french fries would have gluten (malt flavoring or maltodextrin) added to them.

Let's put it this way: With the minute percentage of people suffering from celiac disease, a company does not put a wavy multi-colored "Gluten-Free!" banner with a font as big as the brand name, taking up 1/4 of the real estate on the front of the package, to appeal to celiacs.

Recent estimates for celiac and non-celiac gluten sensitivity: 7-10% of the population in the US.


Riiiiight. In that same vein, 75% of morbid obesity is caused by "thyroid problems".

See? I can make up statistics too, if I listen to everyone with a self-diagnosis.
 
2012-12-26 10:54:23 AM  

trappedspirit: Olive Garden actually serves piles of fecal matter strained through used tampons with chunks of medical waste.


Yeah, but the portions are big, so you really get your money's worth.
 
2012-12-26 10:54:37 AM  

DeaH: BobDeluxe: I have never heard of sriracha until now. Guess I will need to try that.

Smoked water? Why? How? Yuck.

/I live under a rock. It's comfortable.

I have never seen smoked water, but Lapson Souchong is a smoked tea. It's delicious, but it's not new. My grandma (born in 1898) used to drink it. I still love it. And good Scotches are often really smoky. I love those, too.

(I got a stove-top smoker for my 50th birthday. Baba ghanoush made with smoked eggplant is crazy good.)


The scotch itself isn't smoked, though. It just gets it from smoked barrels.

But I agree with you about baba ghanoush. Until recently, incident even know what it was. Wasn't until we went to a Moroccan restaurant in Vujer that I found out. I had always heard the word, never knew what it was though. It was freaking amazing stuff.
 
2012-12-26 10:55:25 AM  
i like how these lists exist more or less solely to say, "these are things that are popular this year, and therefore stop liking them." really, what's the point? i don't know what's a more stupid notion: that cuisine should be static and immune to trends and fluctuating tastes, or that the trends listed are any worse than any other subjective taste. you get these lists every year for every topic: "most overused words, 10 ______'s people need to stop using." it's just a haughty, sniveling way of saying "stop liking what I don't like."
 
2012-12-26 10:56:47 AM  
Hey you can now buy Huy Fong sriracha at walmart. It's still a privately held family company. So I think that is a good thing.
Back in the day you had to find it in an Asian section of a major city. Back in the day they sold fireworks on the street in NYC. Those were good times. But it's good that I can get it at a 7-11 now.
 
2012-12-26 11:04:27 AM  
Dear Buzzfeed writer/editor/listmaker:

You are like 24 years old. You lack the perspective to understand the food trends happening around you, much less the authority to declare them over.
 
2012-12-26 11:04:53 AM  

WhippingBoy: Gough: Lenny_da_Hog: Gough: That does raise the question of why the Fark french fries would have gluten (malt flavoring or maltodextrin) added to them.

Let's put it this way: With the minute percentage of people suffering from celiac disease, a company does not put a wavy multi-colored "Gluten-Free!" banner with a font as big as the brand name, taking up 1/4 of the real estate on the front of the package, to appeal to celiacs.

Recent estimates for celiac and non-celiac gluten sensitivity: 7-10% of the population in the US.

Riiiiight. In that same vein, 75% of morbid obesity is caused by "thyroid problems".

See? I can make up statistics too, if I listen to everyone with a self-diagnosis.


This right here. For every 10 patients that I've had tell me they have a gluten allergy, at least 8 of them tell me that a doctor never actually diagnosed them with it and based it off of vague, internet symptoms like "feeling kind of fatigued," "blotchy skin," or my favorite "exceedinl thin or thick finger and toenails."

In short, they're full of shiat.
 
2012-12-26 11:07:23 AM  

WhippingBoy: Gough: Lenny_da_Hog: Gough: That does raise the question of why the Fark french fries would have gluten (malt flavoring or maltodextrin) added to them.

Let's put it this way: With the minute percentage of people suffering from celiac disease, a company does not put a wavy multi-colored "Gluten-Free!" banner with a font as big as the brand name, taking up 1/4 of the real estate on the front of the package, to appeal to celiacs.

Recent estimates for celiac and non-celiac gluten sensitivity: 7-10% of the population in the US.

Riiiiight. In that same vein, 75% of morbid obesity is caused by "thyroid problems".

See? I can make up statistics too, if I listen to everyone with a self-diagnosis.


Sorry, here's one on the increase in celiac:

http://well.blogs.nytimes.com/2009/07/02/celiac-disease-becoming-more - common/

and about estimates of the population with celiac and non-celiac gluten-sensitvity:

http://celiacdisease.about.com/od/glutenintolerance/a/How-Many-People - Have-Gluten-Sensitivity.htm
 
2012-12-26 11:12:31 AM  
Why wasn't bacon on this list?
 
2012-12-26 11:13:17 AM  

dontimoteo: Why wasn't bacon on this list?


Because bacon is timeless. If it's a trend, may it never end.
 
2012-12-26 11:13:22 AM  
I couldn't believe that the cupcake trend wasn't on the list. I never thought I'd hate cupcakes, but they're farking EVERYWHERE these days-- and with far too much STUFF on them. Than you, Food Network, for making me hate cupcakes.

Jello/gummy shots were generally okay, but when I found myself soaking a small army of gummy worms in vodka for an adult Halloween party I decided enough was enough.

Let's all just agree to kick Paula Deen as far to the curb as possible, but I will keep my fried chicken and sweet potato pie, thanks.
 
2012-12-26 11:15:13 AM  
eatingatjoes.files.wordpress.com

^ That needs to be come a trend.
 
2012-12-26 11:15:16 AM  

supayoda: I couldn't believe that the cupcake trend wasn't on the list. I never thought I'd hate cupcakes, but they're farking EVERYWHERE these days-- and with far too much STUFF on them. Than you, Food Network, for making me hate cupcakes.

Jello/gummy shots were generally okay, but when I found myself soaking a small army of gummy worms in vodka for an adult Halloween party I decided enough was enough.

Let's all just agree to kick Paula Deen as far to the curb as possible, but I will keep my fried chicken and sweet potato pie, thanks.


I rather enjoy a good bowl of Rummy Bears, myself.
 
2012-12-26 11:18:38 AM  

dontimoteo: Why wasn't bacon on this list?


FU man, FU!

/pickled bacon with sriracha
 
2012-12-26 11:20:11 AM  
OK, that made me gag a little.
 
2012-12-26 11:20:13 AM  

BobDeluxe: I have never heard of sriracha until now. Guess I will need to try that.

Smoked water? Why? How? Yuck.

/I live under a rock. It's comfortable.


Don't worry, it's really not that great and it has tons of sugar in it. If you want real hot sauce find one without vinegar, salt, preservatives. Real hot sauce should only have the pepper being used, water, oil.
 
2012-12-26 11:22:37 AM  

Shadowknight: WhippingBoy: Gough: Lenny_da_Hog: Gough: For every 10 patients that I've had tell me they have a gluten allergy, at least 8 of them tell me that a doctor never actually diagnosed them with it and based it off of vague, internet symptoms like "feeling kind of fatigued," "blotchy skin," or my favorite "exceedinl thin or thick finger and toenails."

In short, they're full of shiat.


Trust me, if you've been in a house-full of celiacs who have been inadvertently been fed a meal with gluten in it, they're no longer full of shiat.

/PS They're not self-diagnosed.
//WebMD must be the bane of medical professionals.
 
2012-12-26 11:31:24 AM  

Shadowknight: This right here. For every 10 patients that I've had tell me they have a gluten allergy, at least 8 of them tell me that a doctor never actually diagnosed them with it and based it off of vague, internet symptoms like "feeling kind of fatigued," "blotchy skin," or my favorite "exceedinl thin or thick finger and toenails."


On top of that, tracking down allergies can be such a difficult and frustrating process, I think some doctors will happily tell people they have an allergy if it gets them to shut up and go away.

When I met my wife, I spent the first six months of our relationship tracking down crazy goat cheese products (like goat mozzarella) because her doctor told her she was allergic to something in cow's milk. Then we went on vacation to Asia and she ate a dessert with a bunch of milk in it by accident... turns out he was full of crap.
 
2012-12-26 11:34:07 AM  
not on the list

2.bp.blogspot.com
 
2012-12-26 11:38:03 AM  

Gough: Shadowknight: WhippingBoy: Gough: Lenny_da_Hog: Gough: For every 10 patients that I've had tell me they have a gluten allergy, at least 8 of them tell me that a doctor never actually diagnosed them with it and based it off of vague, internet symptoms like "feeling kind of fatigued," "blotchy skin," or my favorite "exceedinl thin or thick finger and toenails."

In short, they're full of shiat.

Trust me, if you've been in a house-full of celiacs who have been inadvertently been fed a meal with gluten in it, they're no longer full of shiat.

/PS They're not self-diagnosed.
//WebMD must be the bane of medical professionals.


No, I know real celiacs have severe issues. I'd put it up there with peanut allergies. But it's the folks suffering from Googleitus that you have to hate.

And yeah, WebMD is a great resource. Hell, I use their free Medscape app on my tablet and iPod frequently as a portable drug reference and interaction checker. But for folks who are not very smart or easily fooled, or into holistic bullshiat (redundant?) it can make the lives of myself and my fellow health care folks very frustrating. An educated patient is great, but anytime a patient comes in "knowing" that they are smarter than us in medical matters, whether it be holistic belief, Wikipedia-based knowledge, or plain old stubbornness, we have issues.

Example, a recent conversation with a guy who just came into the ER:

"No, sir, the saline I just pumped into you is not aggravating your gout."

-Well, you know it has salt in it, right?-

"Yes, I know it has salt in it, but that's not why your foot hurts."

-Well smart guy, why don't YOU tell me why my foot hurts, since you're such an expert on my body and I don't know what I'm talking about?-

"It's because you're a non compliant diabetic that refuses to stop eating his old diet like we've advised for the last year, and it looks as if part of your toe is necrotic. The saline was because you didn't know your insulin dosage, so while we looked up your medical history we tried to bring your blood sugar down from 400+ to a normal level so you stopped passing out, which is why your wife brought you in here in the first place."

-Son, I'm 58 years old. I think I know what gout feels like by now.-

________________________________________

He had three toes amputated a few days later.
 
2012-12-26 11:49:24 AM  

giftedmadness: kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.

Have you ever eaten quinoa?  It actually has taste to it, unlike rice.


Yes I've tried it and have no problem with it, but the person in question was a Quinoa evangelist and wouldn't stop talking about it and what he made with it for several weeks. I think there was one week where I heard him say, "It's a superfood" several times a day as he showed off his latest experimental recipe.
 
2012-12-26 11:55:12 AM  
Just so its stated clearly:

Celiac disease is NOT the same as wheat/gluten allergy.  Celiac has much more dire long term
consequences if it is not diagnosed and managed early, and is common enough in some European
countries that it is routinely tested for at birth (and should probably be tested for here in the US as well.)

Labelling foods as containing gluten is a generally good thing, in my opinion, even if it feeds people's
propensity for self-diagnoses.
 
2012-12-26 11:59:03 AM  
You know, there's not really anything on that list that I found up in my face during this last year or something I didn't tune out a long time ago. Why do people keep exposing themselves to shiatty "trends" they secretly don't like? I suspect it is so they can blow up at the end of the year when the "things to hate now" list comes out. Well, knock yourself out, it's finally here.
 
2012-12-26 12:02:20 PM  
Because Sriracha was never used by anybody until a bunch of hipsters wearing lesbian librarian glasses decided to co-opt it for its irony or whatever.

# 14 - Oversocialized morons writing food blogs.
 
2012-12-26 12:02:24 PM  
I like cock sauce, but I also like breathing, so the sodium metabisulfite puts the sauce on my "rarely use" list.
 
2012-12-26 12:05:36 PM  
What, no me? Then again, "horse gluten" was probably a mistranslation, but still, it was funny when I first saw it.

/never heard of most of these trends
//I guess buzzfeed is too trendy to understand
///tip to buzzfeed author: step out into the real world and don't base articles on what tv shows you watch
 
2012-12-26 12:10:36 PM  

Orange-Pippin: My mother has coeliacs and she even agrees that the gluen-free menus are kind of hilarious. Our local dive has a "new" gluten-free menu and all they did was move over the usual steak and seafood dishes to that side. I'm not sure where all this has come from. My mother managed for years without all the labels.


But that's good. Sure, you can manage without labels but it comes back to bite you sometimes -- for example, you'd be surprised how often spices that are mixed with some wheat flour end up on steak.
 
2012-12-26 12:12:39 PM  

Cuchulane: Bacon's not on the list? Bacon is utterly played out. How about going back to a couple of slices with breakfast occasionally? Denny's Baconalia was the tipping point.


Gluten-free Sriracha bacon cupcakes.  Nature's perfect food.
 
2012-12-26 12:13:00 PM  

Shadowknight: Gough: Shadowknight: WhippingBoy: Gough: Lenny_da_Hog: Gough: For every 10 patients that I've had tell me they have a gluten allergy, at least 8 of them tell me that a doctor never actually diagnosed them with it and based it off of vague, internet symptoms like "feeling kind of fatigued," "blotchy skin," or my favorite "exceedinl thin or thick finger and toenails."

In short, they're full of shiat.

Trust me, if you've been in a house-full of celiacs who have been inadvertently been fed a meal with gluten in it, they're no longer full of shiat.

/PS They're not self-diagnosed.
//WebMD must be the bane of medical professionals.

No, I know real celiacs have severe issues. I'd put it up there with peanut allergies. But it's the folks suffering from Googleitus that you have to hate.

((((SNIP)))))

But for folks who are not very smart or easily fooled, or into holistic bullshiat (redundant?) it can make the lives of myself and my fellow health care folks very frustrating. An educated patient is great, but anytime a patient comes in "knowing" that they are smarter than us in medical matters, whether it be holistic belief, Wikipedia-based knowledge, or plain old stubbornness, we have issues.

((((SNIP))))))

.


Yeah, I was mainly referring to the goggleitis. That's got to be a huge time sink for professionals, especially when you're having to spent a long time talking to them about horses, not zebras.

"No, ma'am, I don't think you really have Ebola, and here's why...."
 
2012-12-26 12:13:55 PM  

Shadowknight: dontimoteo: Why wasn't bacon on this list?

Because bacon is timeless. If it's a trend, may it never end.


You say this now, but you haven't seen the Gluten-Free Bacon Cupcakes trend.

https://www.google.ca/search?q=gluten+free+bacon+cupcakes

It's a trendy trifecta!
 
2012-12-26 12:15:36 PM  

ciberido: Cuchulane: Bacon's not on the list? Bacon is utterly played out. How about going back to a couple of slices with breakfast occasionally? Denny's Baconalia was the tipping point.

Gluten-free Sriracha bacon cupcakes. Nature's perfect food.


Geez, two of us pointed this out at the same time? o.O Can't..handle..the..trendiness...levels!!
 
2012-12-26 12:15:50 PM  

Lionel Mandrake: vossiewulf: This is true, those Tolkien cookbooks were getting annoying.

There's only so much you can do with a brace of coneys.


If only we had some potatoes to go with them.
 
2012-12-26 12:17:57 PM  
11. Maximum Kale

Yeah, add arugula and wheatgrass to that. Great, I love variety and I'm even more sick of iceberg than you, but stop calling one variety of plant out and using it in every dish in the house unless you're the Arugula Palace, please.
 
2012-12-26 12:19:47 PM  

Lenny_da_Hog: Let's put it this way: With the minute percentage of people suffering from celiac disease, a company does not put a wavy multi-colored "Gluten-Free!" banner with a font as big as the brand name, taking up 1/4 of the real estate on the front of the package, to appeal to celiacs.


From experience - this marketing is half for the gluten-free folks, half for those who spend their lives with them. If I can buy food both of us can eat, that's pretty awesome. Living with a celiac ain't cheap, partly because you often are buying two sets of food.

Same with restaurants. The trend is less about catering to celiacs, more about catering to their friends who often decide where the gang will go to eat based on where everyone in the group can eat something.
 
2012-12-26 12:20:30 PM  

Bennie Crabtree: "Animal Restaurant Names"...is the writer trolling? those are not animals, and not many people should think they are.


Let's see... "bird, beagle, walrus, ox, pigeon, toucan, lion, goat, wolf, and catbird."  And these are not animals, you say?
 
2012-12-26 12:22:46 PM  

CheekyMonkey: I'm hoping your comment is a joke


'tis.
Been making my own Kraut since 71.
Used to make enough for a deli and a restaurant next door for 12 years.

You just get a good deal on cabbage.
Then spend a lot of time slicing and packing it in recycled pickle buckets.
Then haul it all down to the basement and stack it up on a pallet.
 
2012-12-26 12:23:40 PM  

Shadowknight: Acharne: The Swoosh? Huh?

Agreed. Have no idea what that was.


Here is where the picture in the article came from.  It includes directions.  It also uses "plate" as a verb, so fair warning.
 
2012-12-26 12:23:43 PM  
as a celiac sufferer the gluten-free fad certainly does piss me off. over half the time my 2 closest grocery stores are completely out of $7 loaves of frozen gluten free bread because all of the trendy hipsters are busy buying it up with their trust fund money (and jacking up the prices with the "demand")
 
2012-12-26 12:24:22 PM  

Assimilate This: Animal named restaurants should only be allowed if they serve said animal there.


What about "#1 Lucky Dragon Chinese Restaurant"? Do fictional animals count?
 
2012-12-26 12:29:21 PM  

MadAzza: Chipotle.


So much this. And panko.
 
2012-12-26 12:31:56 PM  

Shadowknight: Acharne: The Swoosh? Huh?

Agreed. Have no idea what that was.


A fine dining fad that started showing up on cooking shows like Iron Chef and Chopped, and then quickly all over the country. Basically it's just a bit of sauce or condiment smeared around the plate, commonly around the edge of the dish, to "pretty up" the presentation and to make sure that if you want to actually eat it you'll make a gigantic mess. It shows up in the most ludicrous places now.
 
2012-12-26 12:39:39 PM  

doloresonthedottedline: //I forget where macarons fall in order of obsessions on their way to becoming popular to the point of absurdity, but that's one I'm excited to see so I can afford the damn things


Good luck with that. Cupcake prices went from $2 a dozen to $4 each when the craze was at its peak, and it's still that way at most of the dedicated cupcake bakery stores, plus it's impossible to find any normal flavors at one. Macaroons dipped and infused in things aren't going to be cheap, either. It's definitely not a sustainable business unless you're on the ground floor of the fad, hope those guys are working on a plan B.
 
2012-12-26 12:42:02 PM  

flyinglizard: AxL sANe: And when will this go back to being just another shiatty beer?

[www.brinkleys.org image 220x330]

I never knew it wasn't just another shiatty beer.


Indeed. Apparently over the last year or two it has morphed into quite the hipster beverage of choice. I guess for people who can't handle anything more than a thin, watery adjunct filled macro brew, but don't want to be seen holding a Bud because that's too gauche?
 
2012-12-26 12:48:36 PM  

DarkVader: 1. Pickles have been around for thousands of years. They're not going anywhere.


There's a slight linguistic problem here.  Rather like with "corn," "pickles" can refer to a broad class (any vegetable that has been pickled) or a specific instance of that class (pickled cucumber).  Generally in American English, "pickle" means "pickled cucumber," just as "corn" is generally used to mean "maize."  But just as there are other kinds of corn besides maize, there are other common kinds of pickles (common somewhere in the world, I mean) besides just cucumbers.

In Nepal, if you ask for "pickle," you'd most likely get picked radish.  in Korea, the most commonly pickled vegetable is cabbage, though you can get other kinds of pickle and American-style sweet cucumber pickle is commonly eaten with pizza (if you order delivery from Pizza Hutt in Korea, you'll get a plastic cup of pickles much like you might get a plastic cup of banana peppers with your pizza in the USA).

Also, I have a friend who can't get enough pickled garlic, and the Japanese seem rather fond of pickled ginger.

Even if you're only talking about cucumbers, there are still a variety of pickling methods and species of cucumber.

So while, yes, on some level "pickles have been around for thousands of years" is true, it also depends on what exactly you mean both by "pickles" and "around."
 
2012-12-26 12:54:03 PM  

foxyshadis: Macaroons


If you love macarons, make them at home! They're stupid easy, and fun to play with! It's just egg whites, sugar and almond flour. You can make a bunch at once and store the shells until you're ready to serve them. Swipe a little icing/jelly/marzipan/whatever, make a sandwich, and you've got cookies.

A little hint: Instead of almond meal, use peanut butter. Then fill with strawberry jam, and watch people giggle at the PBJ flavor when they eat them.
 
2012-12-26 12:55:05 PM  
Mid_mo_mad_man:Coffee should never cost more then a dollar. Any who debates Kenyan Highland vs Kona or any other sourced coffee should be cock punched and removed from the gene pool.


1-media-cdn.foolz.us

I think I'll go buy an $8 cup of coffee today.  No so much for the coffee itself as to imagine drinking your delicious angry tears.
 
2012-12-26 12:55:58 PM  

doloresonthedottedline: macarons


Whoops, that last post was supposed to be at you.
 
2012-12-26 12:59:08 PM  

hubiestubert: 10 Small plates: In fairness, as a professional, I hate the trend to try to fill plates that are too large. Portion size is an issue in this country, and part of that is fueled by the perception that a plate has to be filled to the brim, always. Especially if the dish is not terribly large. I've had to do filets of snapper of ono on plates that are positively huge, and it makes the portion sizes look tiny, when they are in fact, decent, but on a plate that is too big, it looks sort of forlorn and emaciated. Smaller plates means you can still give folks the perceptive value, and not compromise in just piling on food beyond the point of sense. On the other hand, folks are making tiny dishes just for the plates, and that is sort of a pain. Tapas and smaller fare is pretty much here, so get over it. It gives chefs options. Options are always good, and it's a matter of what you do with them.


The complaints usually center more around the pricing, where for 1/4 the food you get charged 3/4 the price, and extra for sides. Restaurants that aren't way upscale hopping on the tapas bandwagon need to learn from Dim Sum restaurants and pump them out at high volume, not high price. If you eventually serve them an smaller but filling amount of food for a what they'd pay for a single huge plate, you still cover your fixed costs while making indecisive customers love you more than the Chinese Buffet down the road.

Fortunately, customer dissatisfaction is usually a self-correcting problem.
 
2012-12-26 01:16:51 PM  
Sriacha is the new bacon.

/also, I don't even want to imagine sriacha lip balm
//lip balm is supposed to soothe irritation, not cause it
 
2012-12-26 01:19:22 PM  
With any food issue, I try to avoid snobs of all types. Afficianados can be great. They enjoy what they enjoy and, sometimes, introduce people to cool stuff that's new to them. If you love the coffee you spent five bucks for, awesome, it's your money to spend. If you spend five bucks on a cup of coffee and then insult my Folgers (what I can afford right now), piss off, you're a snob.
 
2012-12-26 01:19:26 PM  

kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.


giftedmadness: Have you ever eaten quinoa?  It actually has taste to it, unlike rice.


I generally try not to be snobbish about food, but y'all have just pressed one of my buttons.

What is it with Americans and rice?  Are there any restaurants here that can serve a decent bowl of rice?  Everywhere in the USA I go the rice is always bland, starchy, dry, and served in minute potions to boot.  Even if I'm invited to a friend's house for dinner, there's almost never any rice, and on those rare occasions when rice IS served, it's a thimbleful of craptacularity.  I guess it's a Catch-22: American seem to think that is what rice IS, so they don't eat it often, don't eat much of it, and make no effort to make it taste good.

I'll go so far as to say most Americans have never tasted good rice in their entire lives.

My advice, find someone who's a good cook, a really good cook, and have them make you some rice.  Or take the time to learn how to cook rice properly.  Or just buy a damn Zojirusi.  Whatever it takes.  Really, you don't know what you're missing.
 
2012-12-26 01:21:16 PM  

Orange-Pippin: giftedmadness: kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.

Have you ever eaten quinoa?  It actually has taste to it, unlike rice.

I have to afree with Kwame. It's awfully bland by itself.


If you think rice is "awfully bland by itself," then you've never had good rice.  I'll go out on a limb and guess you've never lived outside of North America.
 
2012-12-26 01:25:42 PM  

Z-clipped: Mid_mo_mad_man: Paying five dollars for a cup of coffee is stupid and one of the reason the third world hates us.

Please, tell me more about how coffee farmers hate 3rd wave coffee. I'll pass it on to this woman next time I talk to her.



If you're into fair trade coffee, you might be interested in Larry's Beans.
 
2012-12-26 01:26:38 PM  

my alt's alt's alt: as a celiac sufferer the gluten-free fad certainly does piss me off. over half the time my 2 closest grocery stores are completely out of $7 loaves of frozen gluten free bread because all of the trendy hipsters are busy buying it up with their trust fund money (and jacking up the prices with the "demand")


If it wasn't for those trendy hipsters jacking up the demand, those 2 grocery stores wouldn't stock your gluten-free bread loaves at all. You should thank them.

/used to have to order boxes of gluten-free bread mix off of Amazon and bake them myself for my gluten-sensitive mother
//thank you, hipsters, for making gluten-free an in demand thing so I can actually get it at the local grocer.
 
2012-12-26 01:26:52 PM  

hubiestubert: It gives chefs options.


It gives guests options too, as long as the menu is inspired. Some people just really don't like thinking about food in any kind of way they're not used to. They want the experience to conform to them, instead of allowing themselves to be led into something by the waiter/chef. Letting go of the "entree" concept is really hard for people like that. Their entire experience with the menu is generally the opposite of what a chef is envisioning for them.
 
2012-12-26 01:31:25 PM  
fusillade762: I don't think I've ever seen anyone doing these outside of a frat party.

Expand your horizons, there's a whole world of jello shots out there beyond the frat parties.

// you usually see them at weddings.

// some of these look like a royal PITA to make

www.glendaloughmanor.com

www.glendaloughmanor.com

www.glendaloughmanor.com

mrscummingsrx.files.wordpress.com

blog.bloomspot.com

www.weddingsbylilly.com

www.weddingsbylilly.com

www.weddingsbylilly.com

www.weddingsbylilly.com

www.weddingsbylilly.com

www.weddingsbylilly.com
 
2012-12-26 01:34:56 PM  
And now, I need to find where I can get those blue and green maraschino cherries.
 
2012-12-26 01:37:21 PM  

MadAzza: Chipotle.


Chipotle is one.

I also had enough of every sandwich having roasted red bell peppers on it. I am also tired of every sandwich being served on Cibata bread.

Plus, im seeing jerk being used too much. I think Boars Head has at least three sandwich meats alone that are jerk chicken/turkey/etc
 
2012-12-26 01:41:27 PM  

Z-clipped: A little hint: Instead of almond meal, use peanut butter. Then fill with strawberry jam, and watch people giggle at the PBJ flavor when they eat them.


Awesome!

MayContainHorseGluten: From experience - this marketing is half for the gluten-free folks, half for those who spend their lives with them. If I can buy food both of us can eat, that's pretty awesome. Living with a celiac ain't cheap, partly because you often are buying two sets of food.

Same with restaurants. The trend is less about catering to celiacs, more about catering to their friends who often decide where the gang will go to eat based on where everyone in the group can eat something.


You obviously haven't met enough of the type who claim that gluten can't be digested by anyone, permanently accumulates in the intestines, causes every ailment known to man, and can only be cured with colon irrigation. The bizarro thing is that one of them is the husband of a gluten-allergic, but he subscribed to woo trends since long before getting married anyway, so maybe it was inevitable.
 
2012-12-26 01:44:03 PM  

LemSkroob: Plus, im seeing jerk being used too much.


To be fair, there are some pretty dickish chefs out there....

Oh.  Wait.  Wrong jerk.

Carry on.
 
2012-12-26 01:55:02 PM  

pkellmey: vudukungfu: Screw you all. I just survived a PWT Christmas in Vermont.

I would never admit to attending a Pokemon World Tournament, but good for you to be so open-minded.


I assumed he meant Penn World Table, and his family were economists.
 
2012-12-26 01:56:26 PM  

ciberido: If you're into fair trade coffee, you might be interested in Larry's Beans.


LOL, wait... do you live near Raleigh? You know that the home office of Counter Culture is in Durham, right? My heart and soul belongs to those guys. I was pretty deep in the coffee world for a while when I was in restaurant. I had the good fortune to work with some of the very best people in the in the business.

By the way, they have Esmerelda Geisha for sale right now, if you want to try something really special. It's not at it's former God in a Cup-level glory this year, but it's still one of the most unique coffees I've ever tasted. The guys at Counter Culture DC gave me a pound of it in 2009, when it won its last competition, and we drank it at my wedding.
 
2012-12-26 02:02:09 PM  

lordargent: // some of these look like a royal PITA to make


That's some adorable food.
 
2012-12-26 02:03:00 PM  
I made gluten-free cookies this year for Christmas. A couple of my friends have celiac disease, and another one has gluten sensitivity.

I do not have any problems with gluten, so I stared dumbly at the ingredients list on packages to make sure there were no bad gluten words in the list. Having a little 'GF' symbol on packages would be awesome, as would trying to make others without maltodextrin, etc., so it would be easier for these people to cook. Feed the gluten stuff to the cows and sheeps and chickens and they can process it into tasty GF meats! Did you know that oats are commonly contaminated with wheat products?

I think trying to make a food ingredient GF is a good thing. Cutting out gluten because it is trendy is stupid. But, perhaps the stupid people will help more gluten-free items appear, just due to increased demand, and that would be good as well.

/is allergic to something in his environment, I get itchy and get red patches on my skin, but it all goes away with a daily Zyrtec. Whatever :P
 
2012-12-26 02:13:23 PM  
Actually not a bad list.

For the record your new restaurant has a likely chance of failing if you are thinking this as a strategy:

I'll make sure my guest pay at least $75 for a plate where 75% of it is decorative filler. The other 25% is barely edible because it consist of goat testicles flavored with the essence of hippo shiat but I really think people will go for that because it's original and you can't get it anywhere else. Besides, people don't care about how food taste anymore. It's about the ambience so I'll just dim the lights, play some jazz, and throw up some weird farking sculptures. Now I realize my lack of edible portion size will likely leave people hungry but that is perfect. I'm bringing back desert baby! I'll get another $30 a person out of desert. Between that my $10 a la carte sides I'm going to make a fortune. Man I just can't wait to see that line going out the door of the barbaric reasonably priced bbq restaurant across the street dwindle as people show up 6 hours in advance for dinner at my restaurant.

/30% gratuity included.
 
2012-12-26 02:17:16 PM  

ciberido: I'll go so far as to say most Americans have never tasted good rice in their entire lives.


I do hope you understand that you're summing up the opinions of an entire country, at least 1/5 of whom eat rice regularly and enjoy it.

ciberido: If you think rice is "awfully bland by itself," then you've never had good rice.  I'll go out on a limb and guess you've never lived outside of North America.


I'm going to guess you didn't put much thought into your statement.  Rice is a simple grain.  Cooked with nothing but water, it has a fairly mild flavor.  The "good rice" you're talking about has most likely been cooked with anything from garlic and butter to vinegar and herbs.  You can fold your lapels back down now.

Why don't you share a few recipes for this "good rice" you're talking about?
 
2012-12-26 02:19:49 PM  

swingbozo: For some odd reason, the work folks love this extremely crappy "oriental" restaurant. I'm constantly dragged there even though their food teeters between boredom and stupidity. If it wasn't for a nice fine coating of sriracha I'd go postal every time I'm forced into that damn place. Thank Yahweh for sriracha, the helper of gagging down shiatty asian food.


Have you evenr considered.....no ever eating there again?

/loves the rooster
 
2012-12-26 02:23:33 PM  

kwame: reillan: So yeah... there's a lot here to rave about.

That's a fantastic point if you live in a place where sources of protein are hard to come by.


And give us about 40 years and we'll call such a place "earth" :)

it's also a fantastic point if you're a vegetarian or if you're trying to increase your protein intake without increasing your fat intake.
 
2012-12-26 02:28:08 PM  
Sriracha is for the gringos. I mainline this stuff:

2.bp.blogspot.com
 
2012-12-26 02:32:21 PM  
be a sheep - eat grass
 
2012-12-26 02:39:36 PM  

tj614zu: Sriracha is for the gringos. I mainline this stuff:

[2.bp.blogspot.com image 300x400]


You're highlighting a product owned by Jose Cuervo.  Point invalidated.
 
2012-12-26 04:14:58 PM  

ciberido: Mid_mo_mad_man:Coffee should never cost more then a dollar. Any who debates Kenyan Highland vs Kona or any other sourced coffee should be cock punched and removed from the gene pool.


[1-media-cdn.foolz.us image 497x521]

I think I'll go buy an $8 cup of coffee today.  No so much for the coffee itself as to imagine drinking your delicious angry tears.


Be sure to tip the barrista.
/ PBR has been my beer of choice since I was 16( I'm 32 now ). Does that make me a hipster? I don't want to be a hipster.
 
2012-12-26 04:26:45 PM  

Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.


"gluten allergy/sensitivity" is the "lactose intolerance" of this decade, true gluten allergy(celiac disease), is extremely rare, and only diagnosable via blood test, and confirmed with a small intestine biopsy. However just like lactose intolerance, people think they have the symptoms and diagnose themselves. I know of one single person who has been diagnosed as having celiac, and she went through over two years of testing to rule out every other possibility, however I also know about 20 people who have "self-diagnosed", as celiac.
 
2012-12-26 04:51:53 PM  

BlaqueKatt: Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.

"gluten allergy/sensitivity" is the "lactose intolerance" of this decade, true gluten allergy(celiac disease), is extremely rare, and only diagnosable via blood test, and confirmed with a small intestine biopsy. However just like lactose intolerance, people think they have the symptoms and diagnose themselves. I know of one single person who has been diagnosed as having celiac, and she went through over two years of testing to rule out every other possibility, however I also know about 20 people who have "self-diagnosed", as celiac.


Celiac isn't an allergy: http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001280/

The more recently recognized condition is "Non-celiac gluten sensitivity": http://www.ncbi.nlm.nih.gov/pubmed/22351716

http://online.wsj.com/article/SB1000142405274870489360457620039352245 6 636.html
 
2012-12-26 04:52:38 PM  
You shut your whore mouth and leave my sirracha out of this, buzzfeed.

I love my cock sauce, AND YOU CANT HAVE IT!
 
2012-12-26 04:58:58 PM  
PBR is the last large American-owned brewery; that is why it is my cheap beer of choice, and I'm happy to see that an American beer is popular in any circle. InBev outmuscle$ PBR so they'll never crack the pro sports fan market, sadly.

On the rice end of this poo-flingfest, I'll stay with my Creole boiled rice, thank you.

Southern food, Tex-Mex, & steakhouses are the only major contributions the USA has made to the culinary world. Being a cook who's born & raised in New Orleans (and now realizes that Midwesterners & West Coasters typically don't eat killer cooking), I have no problem with proliferation of Southern cooking. Or bacon, or Sriracha. Most schmucks go through life clueless about what they're missing. I outgrew Jell-o shots in high school, but to each his own.
 
2012-12-26 05:07:59 PM  

BlaqueKatt: Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.

"gluten allergy/sensitivity" is the "lactose intolerance" of this decade, true gluten allergy(celiac disease), is extremely rare, and only diagnosable via blood test, and confirmed with a small intestine biopsy. However just like lactose intolerance, people think they have the symptoms and diagnose themselves. I know of one single person who has been diagnosed as having celiac, and she went through over two years of testing to rule out every other possibility, however I also know about 20 people who have "self-diagnosed", as celiac.


1 - Every fiber of my being wants to agree with you because of the douchiness about. And the bolded is true.
2 - To be totally an irreversably hypocritical in regards to 1:
-I have a huge family history (mom, 2 aunts, 1 uncle, 3 cousins and a brother)
-have actuallly literally passed food through my body undigested after eating something with gluten in it
-get severe stomach cramps after eating gluten
-And yes, I get the vauge, crappy symptoms like "tiredness" and "foggy thinking" and plenty of other stuff that can be everything from a vitamin B deficiency to heroin withdrawl.

There is no medical treatment, you just follow a diet. I don't want "preexisting condition" screwing up my chance to drink beer when they come out with a gluten version of the lactaid pill by prescription only.
 
2012-12-26 05:39:18 PM  

CoonAce: PBR is the last large American-owned brewery; that is why it is my cheap beer of choice, and I'm happy to see that an American beer is popular in any circle. InBev outmuscle$ PBR so they'll never crack the pro sports fan market, sadly.

On the rice end of this poo-flingfest, I'll stay with my Creole boiled rice, thank you.

Southern food, Tex-Mex, & steakhouses are the only major contributions the USA has made to the culinary world. Being a cook who's born & raised in New Orleans (and now realizes that Midwesterners & West Coasters typically don't eat killer cooking), I have no problem with proliferation of Southern cooking. Or bacon, or Sriracha. Most schmucks go through life clueless about what they're missing. I outgrew Jell-o shots in high school, but to each his own.


Re: PBR being the last American-owned major, what about Yuengling?
 
2012-12-26 06:04:15 PM  

BlaqueKatt: Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.

"gluten allergy/sensitivity" is the "lactose intolerance" of this decade, true gluten allergy(celiac disease), is extremely rare, and only diagnosable via blood test, and confirmed with a small intestine biopsy. However just like lactose intolerance, people think they have the symptoms and diagnose themselves. I know of one single person who has been diagnosed as having celiac, and she went through over two years of testing to rule out every other possibility, however I also know about 20 people who have "self-diagnosed", as celiac.


Sure, I'm with you here.  However, I know someone that diagnosed themselves with a gluten allergy.  He cut gluten out of his diet, and the symptoms are now gone.  He doesn't brag about it, he's not an AW about it.  No problems with him there.

Now, I know others who actually brag about it.  They love the sympathy.
 
2012-12-26 07:07:27 PM  

mike_d85: BlaqueKatt: Kevin72: In my opinion, the rising problem people are having with gluten is the rise of genetically modified gluten. Stick to oatmeal, folks. Oatmeal is impossible to genetically modify.

"gluten allergy/sensitivity" is the "lactose intolerance" of this decade, true gluten allergy(celiac disease), is extremely rare, and only diagnosable via blood test, and confirmed with a small intestine biopsy. However just like lactose intolerance, people think they have the symptoms and diagnose themselves. I know of one single person who has been diagnosed as having celiac, and she went through over two years of testing to rule out every other possibility, however I also know about 20 people who have "self-diagnosed", as celiac.

1 - Every fiber of my being wants to agree with you because of the douchiness about. And the bolded is true.
2 - To be totally an irreversably hypocritical in regards to 1:
-I have a huge family history (mom, 2 aunts, 1 uncle, 3 cousins and a brother)
-have actuallly literally passed food through my body undigested after eating something with gluten in it
-get severe stomach cramps after eating gluten
-And yes, I get the vauge, crappy symptoms like "tiredness" and "foggy thinking" and plenty of other stuff that can be everything from a vitamin B deficiency to heroin withdrawl.

There is no medical treatment, you just follow a diet. I don't want "preexisting condition" screwing up my chance to drink beer when they come out with a gluten version of the lactaid pill by prescription only.


Given the family history, one of us wondered if he should to go through the expense of the blood test and biopsy, especially since the latter also means that you have to be "challenging" your gut with gluten for long enough to damage it enough to show. His MD's response: don't bother; you eat wheat/gluten and you get the shiats and your gut aches; you don't eat it, and you don't. It's that basic medical lesson: if it hurts when you do that, don't do that.
 
2012-12-26 07:13:10 PM  

FishyFred: CoonAce: PBR is the last large American-owned brewery; that is why it is my cheap beer of choice, and I'm happy to see that an American beer is popular in any circle. InBev outmuscle$ PBR so they'll never crack the pro sports fan market, sadly.

On the rice end of this poo-flingfest, I'll stay with my Creole boiled rice, thank you.

Southern food, Tex-Mex, & steakhouses are the only major contributions the USA has made to the culinary world. Being a cook who's born & raised in New Orleans (and now realizes that Midwesterners & West Coasters typically don't eat killer cooking), I have no problem with proliferation of Southern cooking. Or bacon, or Sriracha. Most schmucks go through life clueless about what they're missing. I outgrew Jell-o shots in high school, but to each his own.

Re: PBR being the last American-owned major, what about Yuengling?


Love that stuff! Yuengling is 2nd tier in terms of production volume - I don't often see it in Los Angeles, so it seems to be regional as well.
 
2012-12-26 08:53:12 PM  

Gough:
Given the family history, one of us wondered if he should to go through the expense of the blood test and biopsy, especially since the latter also means that you have to be "challenging" your gut with gluten for long enough to damage it enough to show. His MD's response: don't bother; you eat wheat/gluten and you get the shiats and your gut aches; you don't eat it, and you don't. It's that basic medical lesson: if it hurts when you do that ...


That would be a physician I'd not be going back to, simply because there are other things that can cause various symptoms, and a definitive diagnosis can rule out treatable issues. My first husband had similar symptoms, he had IBS, which is treatable, if he had your doctor he would've been miserable for his entire life.

It hurts when I run, should I stop running or find out what's wrong?
that's just lazy medicine.
 
2012-12-26 09:02:57 PM  
Sriracha is great when mixed with buffalo wing sauce while marinating the wings. Adds a little heat and flavor. Simple recipe for tender wings. Toss wings in a freezer bag with buffalo sauce of your choice and a couple splashes of sriracha for an hour or so. Dump the wings into a baking dish so there's one layer across, and cover with foil. Bake for 45 min. @350 then remove, drain off the grease and toss the wings back in the marinade bag. Put the wings back in the baking dish and place under the broiler til slightly charred all over. Keep an eye on the wings while broiling they go from zero to 911 in no time.
 
2012-12-26 09:26:23 PM  
I'm currently digging this stuff:

www.galenacanning.com

I like to add a few drops to V8 for a nice kick. Doesn't make it taste like vinegar the way Tabasco does.
 
2012-12-26 10:19:31 PM  
It's articles like this that remind me I'm oblivious to.. seemingly everything, but they also remind me I don't actually mind.

Never heard of sriracha before, for example, although I've seen the rooster bottles at restaurants. Guess I should read the label more often.
 
2012-12-26 10:39:22 PM  

BlaqueKatt: Gough:
Given the family history, one of us wondered if he should to go through the expense of the blood test and biopsy, especially since the latter also means that you have to be "challenging" your gut with gluten for long enough to damage it enough to show. His MD's response: don't bother; you eat wheat/gluten and you get the shiats and your gut aches; you don't eat it, and you don't. It's that basic medical lesson: if it hurts when you do that ...

That would be a physician I'd not be going back to, simply because there are other things that can cause various symptoms, and a definitive diagnosis can rule out treatable issues. My first husband had similar symptoms, he had IBS, which is treatable, if he had your doctor he would've been miserable for his entire life.

It hurts when I run, should I stop running or find out what's wrong?
that's just lazy medicine.


Boy, you really did miss the point entirely. They stop eating gluten and the gut issues go away. With your first husband, stopping gluten presumably would have no effect. Then the docs would look further. I guess we're happy to deal with a physician who's not anxious to order thousands of dollars of tests and put us through months of pain for no appreciable benefit.

Interestingly enough, three generations of our family were given the IBS diagnosis, and treatments that were of little help. IBS is the typical "garbage diagnosis" for people with celiac/gluten sensitivity. It's good that they finally narrowed down the cause, since celiac, unlike IBS, causes long-term damage to the gut and can lead to a host of other more serious diseases.
 
2012-12-27 12:01:37 AM  

ciberido: kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.

giftedmadness: Have you ever eaten quinoa?  It actually has taste to it, unlike rice.


I generally try not to be snobbish about food, but y'all have just pressed one of my buttons.

What is it with Americans and rice?  Are there any restaurants here that can serve a decent bowl of rice?  Everywhere in the USA I go the rice is always bland, starchy, dry, and served in minute potions to boot.  Even if I'm invited to a friend's house for dinner, there's almost never any rice, and on those rare occasions when rice IS served, it's a thimbleful of craptacularity.  I guess it's a Catch-22: American seem to think that is what rice IS, so they don't eat it often, don't eat much of it, and make no effort to make it taste good.

I'll go so far as to say most Americans have never tasted good rice in their entire lives.

My advice, find someone who's a good cook, a really good cook, and have them make you some rice.  Or take the time to learn how to cook rice properly.  Or just buy a damn Zojirusi.  Whatever it takes.  Really, you don't know what you're missing.


It took me a good three or four years to get my wife to stop eating Minute Rice and other types of shiatty, freeze-dried, instant "rice" after we got married. A few bowls of basmati, some jasmine, and a few other, well, less well-known-by-Americans types of rice and I finally had her converted.

Of course her family still eats the crap, and I have words with them every time we interact. They complain about how long it takes to cook real rice, and I counter by telling them to start the rice before any of the other parts of dinner, and they still don't get it. Really. If you don't have an hour to steam some rice and cook up a good dinner, then you're doing it wrong.

I dread to think what they would do (or what the end result would look like) if they were confronted with the task of making a risotto...
 
2012-12-27 12:44:17 AM  

Pocket Ninja: If only there were a way that someone tired of cupcakes could escape them. If. Only. There. Were. A. Way.


Not where I live, Yummy-Mummy-Bugaboo-Jogging-Stroller-Desperate-Housewife-Land. There. Is. No. Escape.
 
2012-12-27 02:20:39 AM  

Landis: ciberido: kwame: StrikitRich: Couple of foodies around my office won't stop talking about Quinoa.

I like quinoa, but raving about it is like raving about rice.

giftedmadness: Have you ever eaten quinoa?  It actually has taste to it, unlike rice.


I generally try not to be snobbish about food, but y'all have just pressed one of my buttons.

What is it with Americans and rice?  Are there any restaurants here that can serve a decent bowl of rice?  Everywhere in the USA I go the rice is always bland, starchy, dry, and served in minute potions to boot.  Even if I'm invited to a friend's house for dinner, there's almost never any rice, and on those rare occasions when rice IS served, it's a thimbleful of craptacularity.  I guess it's a Catch-22: American seem to think that is what rice IS, so they don't eat it often, don't eat much of it, and make no effort to make it taste good.

I'll go so far as to say most Americans have never tasted good rice in their entire lives.

My advice, find someone who's a good cook, a really good cook, and have them make you some rice.  Or take the time to learn how to cook rice properly.  Or just buy a damn Zojirusi.  Whatever it takes.  Really, you don't know what you're missing.

It took me a good three or four years to get my wife to stop eating Minute Rice and other types of shiatty, freeze-dried, instant "rice" after we got married. A few bowls of basmati, some jasmine, and a few other, well, less well-known-by-Americans types of rice and I finally had her converted.

Of course her family still eats the crap, and I have words with them every time we interact. They complain about how long it takes to cook real rice, and I counter by telling them to start the rice before any of the other parts of dinner, and they still don't get it. Really. If you don't have an hour to steam some rice and cook up a good dinner, then you're doing it wrong.

I dread to think what they would do (or what the end result would look like) if they were co ...




Rice of a any type by itself has less favor than quinoa by itself, no matter who cooks it.
 
2012-12-27 07:23:52 AM  

mike_d85: BlaqueKatt: only diagnosable via blood test, and confirmed with a small intestine biopsy.

1 - Every fiber of my being wants to agree with you because of the douchiness about. And the bolded is true.


There is a genetic test for it as well, though now that I think on it that could only be for the genetic
markers that will tell prospective parents that their children might be susceptible to it.

My brother in law explained it to me a while ago (his oldest daughter had it), but he's not a geneticist or
medical person.
 
2012-12-27 11:28:40 AM  

AverageAmericanGuy: The gluten fad has got to go. Definitely.

I'm also tired of cupcakes, and I wish there were fewer Mexican-themed restaurants (not because I don't like Mexican, just that I would like more variety in casual dining.


Specifically the mass-hysteria fangasming over red velvet cupcakes. I had one last night for the first time. I was unimpressed. It's a farking cupcake.

And yes, the gluten-free craze. Everybody and their sister seems to be gluten-intolerant lately. Bullshiat, I say.
 
2012-12-27 11:30:57 AM  

log_jammin: ReapTheChaos: Why does she act as if Jello shots are some new fad?

Because she just heard of them.

Next year it will be about how Fondue is so played.


WHAT? Fondue is totally back! Me and the missus melted down a couple pounds of Toblerone and dipped some fruit tidbits on Christmas Eve to calm us down after an old lady almost died a few hours earlier.
 
2012-12-27 03:36:27 PM  

Z-clipped: ciberido: If you're into fair trade coffee, you might be interested in Larry's Beans.

LOL, wait... do you live near Raleigh? You know that the home office of Counter Culture is in Durham, right? My heart and soul belongs to those guys. I was pretty deep in the coffee world for a while when I was in restaurant. I had the good fortune to work with some of the very best people in the in the business.

By the way, they have Esmerelda Geisha for sale right now, if you want to try something really special. It's not at it's former God in a Cup-level glory this year, but it's still one of the most unique coffees I've ever tasted. The guys at Counter Culture DC gave me a pound of it in 2009, when it won its last competition, and we drank it at my wedding.


I used to work with Larry's wife at NCSU in Raleigh.  That's how I met him.  Well, by "met" him I mean we exchanged words once or twice.  He seemed like a nice guy, I like the idea of fair trade (it resonates with my bleeding-heart, Peace Corps spirit), and his coffe beans are tasty.

To be perfectly honest, though, I'm more of a tea drinker than a coffee drinker.
 
2012-12-27 03:37:56 PM  

kwame: I'm going to guess you didn't put much thought into your statement.  Rice is a simple grain.  Cooked with nothing but water, it has a fairly mild flavor.  The "good rice" you're talking about has most likely been cooked with anything from garlic and butter to vinegar and herbs.  You can fold your lapels back down now.


Not at all.  I'm talking about the flavor of RICE, not the flavor of a rice dish that includes butter or whatnot.

Feel free to disbelieve me.  It's your loss.
 
2012-12-27 03:42:24 PM  
kwame:Why don't you share a few recipes for this "good rice" you're talking about?

Yeah, I already did, but sure, here it is again.
 
2012-12-28 02:35:34 PM  

ciberido: kwame:Why don't you share a few recipes for this "good rice" you're talking about?

Yeah, I already did, but sure, here it is again.


from the article...."Rice is a wonderful canvas upon which you can put other textures and flavors. "

Rice by itself is not flavorful.  Sushi in fact means "flavored rice."  Nobody eats rice alone and thinks they are getting something tasteful.  Quinoa by itself tastes better than plain rice.  Get over it.
 
2012-12-28 03:07:06 PM  

ciberido: kwame: I'm going to guess you didn't put much thought into your statement.  Rice is a simple grain.  Cooked with nothing but water, it has a fairly mild flavor.  The "good rice" you're talking about has most likely been cooked with anything from garlic and butter to vinegar and herbs.  You can fold your lapels back down now.

Not at all.  I'm talking about the flavor of RICE, not the flavor of a rice dish that includes butter or whatnot.

Feel free to disbelieve me.  It's your loss.


I'm with you on this. The Chinese eat rice morning noon and night, traditionally with meat/fish/veg as no more than a bit of garnish, and after 5 thousand years we're still not tired of it yet!
 
2012-12-28 04:52:45 PM  

Soymilk: ciberido: kwame: I'm going to guess you didn't put much thought into your statement.  Rice is a simple grain.  Cooked with nothing but water, it has a fairly mild flavor.  The "good rice" you're talking about has most likely been cooked with anything from garlic and butter to vinegar and herbs.  You can fold your lapels back down now.

Not at all.  I'm talking about the flavor of RICE, not the flavor of a rice dish that includes butter or whatnot.

Feel free to disbelieve me.  It's your loss.

I'm with you on this. The Chinese eat rice morning noon and night, traditionally with meat/fish/veg as no more than a bit of garnish, and after 5 thousand years we're still not tired of it yet!


They don't eat it alone though.  And they certainly put vinegar on it for making sushi.
 
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