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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 53
    More: Spiffy, PEAK PICKLE, just the fact, downtimes, apple cider vinegar  
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22374 clicks; posted to Main » on 26 Dec 2012 at 4:00 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
View Voting Results: Smartest and Funniest


Archived thread
2012-12-26 12:34:48 AM  
6 votes:
You can have my sriracha when you pry it from my cold dead hands,
2012-12-26 12:32:55 AM  
6 votes:

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 12:15:02 AM  
5 votes:
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 07:07:53 AM  
4 votes:
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 12:44:12 AM  
4 votes:
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 05:58:01 AM  
3 votes:
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 01:20:36 AM  
3 votes:
A perfectly good food (sriracha, pickles) can be a highly annoying food trend. Don't mix the two up.
2012-12-26 01:11:38 AM  
3 votes:

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 12:03:23 AM  
3 votes:
You go to hell, subby. You go to hell, and you die!
2012-12-26 12:00:32 AM  
3 votes:
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.
2012-12-25 11:59:41 PM  
3 votes:
Ah, Buzzfeed. So hip, so happening, so in your face. If only everyone could be that cool.
2012-12-25 11:50:11 PM  
3 votes:
Jell-O Shots

I don't think I've ever seen anyone doing these outside of a frat party.
2012-12-26 09:42:48 AM  
2 votes:
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 08:03:46 AM  
2 votes:
And when will this go back to being just another shiatty beer?

www.brinkleys.org
2012-12-26 05:50:03 AM  
2 votes:
I could go for a pickled okra right now.
2012-12-26 04:29:45 AM  
2 votes:
fark Sriracha. Chili paste is where it's at!
2012-12-26 04:20:33 AM  
2 votes:
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 02:20:48 AM  
2 votes:
media.unboundedition.com
2012-12-26 01:29:28 AM  
2 votes:
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.
2012-12-25 11:41:42 PM  
2 votes:
What do you have against the cock sauce?
2012-12-26 01:31:25 PM  
1 votes:
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

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www.weddingsbylilly.com

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www.weddingsbylilly.com

www.weddingsbylilly.com
2012-12-26 01:19:22 PM  
1 votes:
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 11:38:03 AM  
1 votes:

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 11:13:17 AM  
1 votes:

dontimoteo: Why wasn't bacon on this list?


Because bacon is timeless. If it's a trend, may it never end.
2012-12-26 10:54:37 AM  
1 votes:

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 10:50:49 AM  
1 votes:

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 09:51:17 AM  
1 votes:

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 09:40:01 AM  
1 votes:
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 09:14:19 AM  
1 votes:

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 08:09:31 AM  
1 votes:
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 07:10:55 AM  
1 votes:

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 07:09:20 AM  
1 votes:
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 07:04:39 AM  
1 votes:
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 06:32:55 AM  
1 votes:

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 06:28:58 AM  
1 votes:
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 06:21:10 AM  
1 votes:

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 06:08:25 AM  
1 votes:
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 05:51:53 AM  
1 votes:
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 05:27:06 AM  
1 votes:
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 05:04:50 AM  
1 votes:
I eat what I want, when I want, where I want. Who gives a shiat what trends are popular?
2012-12-26 05:03:45 AM  
1 votes:

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 04:27:52 AM  
1 votes:

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 02:47:48 AM  
1 votes:
Chipotle.
2012-12-26 02:18:59 AM  
1 votes:

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 01:17:13 AM  
1 votes:

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 01:08:19 AM  
1 votes:
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 01:06:56 AM  
1 votes:

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 01:05:09 AM  
1 votes:

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 12:53:04 AM  
1 votes:
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 12:52:45 AM  
1 votes:

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 12:48:11 AM  
1 votes:

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 12:13:23 AM  
1 votes:
You're all a bunch of big fat fatties. Fatty.
2012-12-26 12:05:09 AM  
1 votes:
If only there were a way that someone tired of cupcakes could escape them. If. Only. There. Were. A. Way.
 
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