LTHForum.com

Equal opportunity eaters, one nation under food.
It is currently Thu Sep 02, 2010 1:26 pm

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 55 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Worst Food Trends of 2007?
PostPosted: Sun Dec 30, 2007 2:33 pm 
Offline

Joined: Fri Aug 27, 2004 11:57 am
Posts: 413
Location: Humboldt Park
Worst food trends of 2007according to Epicurious.

Discuss!

_________________
Anthony Bourdain on Barack Obama: "He's from Chicago, so he knows what good food is."


Share on Facebook Share on Twitter
Top
 Profile  
 
 Post subject:
PostPosted: Sun Dec 30, 2007 2:39 pm 
Online

Joined: Sun Jan 22, 2006 9:59 am
Posts: 5837
Location: Evanston, IL
Black Napkins? :lol:

_________________
No guts, no glory.

http://quipstravailsandbraisedoxtails.blogspot.com/

Click here to vote for my essay!


Top
 Profile  
 
 Post subject:
PostPosted: Sun Dec 30, 2007 3:37 pm 
Offline

Joined: Wed Jul 25, 2007 9:22 am
Posts: 33
Location: Seattle
Seems to me the worst trend of 2007, and a few years before that, and worsening all the time, is so much of food writing's dizzy, groupie-ish preoccupation with the sort of restaurant/chef who would serve elephantine truffles, "preview" his restaurant, and make $40 into a standard entree price. As far as I can tell, the author brings up Hardee's strictly for comic relief. If such spendthrift foolishness passes for normal these days, we foodistas only have ourselves to blame, for keeping these jokers in business. It's time we ate for keeps!

_________________
Author of The Devil's Food Dictionary: A Pioneering Culinary Reference Work Consisting Entirely of Lies (Frogchart Press).


Top
 Profile  
 
 Post subject:
PostPosted: Sun Dec 30, 2007 7:04 pm 
Offline

Joined: Thu Aug 18, 2005 2:12 pm
Posts: 2774
Location: West Town
Not on the list, but my pet peeve is the growing use of quotations on menus to describe misapplied cooking concepts. (Such as watermelon "consomme," or squash "carpaccio" or onion dip "pate.")


Top
 Profile  
 
 Post subject:
PostPosted: Tue Jan 01, 2008 8:02 pm 
Offline

Joined: Sat Mar 17, 2007 1:04 pm
Posts: 86
Location: Lincoln Square
I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.

Blasphemy!

_________________
These pretzels are making me thirsty...


Top
 Profile  
 
 Post subject:
PostPosted: Wed Jan 02, 2008 10:25 am 
Offline

Joined: Wed Feb 23, 2005 4:45 pm
Posts: 1433
Location: Lincoln Square, Central CT
shoes wrote:
I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.
Blasphemy!

shoes-

Not exactly blasphemy, but I feel sad knowing that you must have missed the LTH Forum 2007 Picnic and Hammond's bacon-studded cookies!

_________________
"May I eat at your wedding." - Romani blessing


Top
 Profile  
 
 Post subject:
PostPosted: Wed Jan 02, 2008 1:02 pm 
Offline

Joined: Sun May 30, 2004 12:39 pm
Posts: 829
Location: Baja North Shore
The use of the word "decadent" to describe any food, especially desserts. Makes me want to put a fist through a wall whenever I hear it.


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 1:53 pm 
Offline

Joined: Mon Dec 18, 2006 2:43 pm
Posts: 91
Location: 1850 S. Blue Island (Pilsen)
Quote:
I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.

I agree with you 100%. I love bacon, but if you have it on your menu in more than 2 to 3 items you are cheating. Ok maybe not cheating, but it certainly dilutes your product. It is a cheap way to make things taste better and is an easy way to block your culinary creativity.

_________________
Justin Hall
FIG Catering
FIGcatering.com
MMMMM, Moon Waffles.


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 2:00 pm 
Offline
Moderator

Joined: Sun Feb 22, 2004 12:12 pm
Posts: 8945
Location: The People's Republic of Oak Park
sundevilpeg wrote:
The use of the word "decadent" to describe any food, especially desserts. Makes me want to put a fist through a wall whenever I hear it.


Or "Death by..."

Funny recent cartoon in New Yorker has chef standing before judge saying "Well, the menu did say death by chocolate."

_________________
Mado's Rob Leavitt explains to me how a squeaky door helps him manage his kitchen, on Soundbites, WBEZ.


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 2:33 pm 
Offline

Joined: Fri Nov 11, 2005 9:52 pm
Posts: 337
Location: Niles, IL
sundevilpeg wrote:
The use of the word "decadent" to describe any food, especially desserts. Makes me want to put a fist through a wall whenever I hear it.


I feel the exact same way when I hear a movie described as "smart"!! :x

_________________
The clown is down!


Top
 Profile  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 4:24 pm 
Offline

Joined: Mon Dec 18, 2006 2:43 pm
Posts: 91
Location: 1850 S. Blue Island (Pilsen)
I am tired of the misuse of quotation marks.http://www.hotchocolatechicago.com/menu.htmlThis menu is full of confusing quotations. Is the skirt steak Kobe beef? Is it realy a calzone? Does the warm fudge brownie realy have ice cream on it? Or the time when I had to ask the waiter if the Chocolate "souffle" Cake was really a souffle. The answer was no, so I ordered it not sure if I should be confused. It was just a regular cake and its flavor was tainted by the salty tears of frustration.

_________________
Justin Hall
FIG Catering
FIGcatering.com
MMMMM, Moon Waffles.


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 4:32 pm 
Offline

Joined: Thu Dec 15, 2005 12:19 am
Posts: 1800
Location: Phoenix
figjustin wrote:
I am tired of the misuse of quotation marks.http://www.hotchocolatechicago.com/menu.htmlThis menu is full of confusing quotations. Is the skirt steak Kobe beef? Is it realy a calzone? Does the warm fudge brownie realy have ice cream on it? Or the time when I had to ask the waiter if the Chocolate "souffle" Cake was really a souffle. The answer was no, so I ordered it not sure if I should be confused. It was just a regular cake and its flavor was tainted by the salty tears of frustration.


Amateurs.

Our meal at the French Laundry:

Santa Barbara Sea Urchin, Water Chestnuts, Pea Shoots and Black Truffle "Coulis"

Moulard Duck "Foie Gras Poêlé", Belgian Endive "en Ravigote", Royal Blenheim Apricot "Purée", Yountville Mustard Blossoms and "Sauce à la Moutarde en Grains"

"Sautéed" Fillet of Japanese "Kanpachi", Grilled Abalone Mushrooms, Glazed Baby Bok Choy, Sweet Carrot-Scallion "Emincée" and Yuzu Emulsion

Pan-Roasted "Calotte" of Nature-Fed Veal, Roasted Hearts of Romaine Lettuce, Slow Poached French Prune, Applewood Smoked Bacon and "Sauce Colbert"

"Persille de Beaujolais", Braised Celery Hearts, "Espelette Vinaigrette" and Celery Seed "Melba"

Jacobsen's Farm Meyer Lemon Sorbet, Yogurt "Mousse", Almond "Nougatine" and "Frascati" Biscuit

Field Rhubarb "Torte", Jamaican Gingerbread, Tahitian Vanilla "Mascarpone" and Green Cardamom Syrup

"Mignardises"


I can appreciate a desire not to debase culinary terms, but... yeah.

(Incidentally, I'm pretty sure he could have left "purée" and "mousse" alone, no matter what standard he was using in determining whether or not to quote.)

_________________
-Dom
www.skilletdoux.com


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 4:44 pm 
Offline

Joined: Sun May 30, 2004 12:39 pm
Posts: 829
Location: Baja North Shore
Quote:
Royal Blenheim Apricot "Purée"

(Incidentally, I'm pretty sure he could have left "purée" and "mousse" alone, no matter what standard he was using in determining whether or not to quote.)


Oy. Fist, meet wall. :roll:


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 4:53 pm 
Offline

Joined: Wed Feb 23, 2005 4:45 pm
Posts: 1433
Location: Lincoln Square, Central CT
It strikes me that almost all of the terms in quotations are in French, something you used to see often on menus when I was a girl during the mid- twentieth century. However, that was before Julia Child made words such as mousse understandable to Americans.

_________________
"May I eat at your wedding." - Romani blessing


Top
 Profile  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 4:57 pm 
Offline

Joined: Thu Aug 18, 2005 2:12 pm
Posts: 2774
Location: West Town
sundevilpeg wrote:
Quote:
Royal Blenheim Apricot "Purée"

(Incidentally, I'm pretty sure he could have left "purée" and "mousse" alone, no matter what standard he was using in determining whether or not to quote.)


Oy. Fist, meet wall. :roll:


Yeah, this is what I was generally complaining of above; but it seems like it's either a puree or not. I don't see how you could prepare a "puree."


Top
 Profile  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 6:39 pm 
Offline

Joined: Fri Aug 27, 2004 11:57 am
Posts: 413
Location: Humboldt Park
Back in the days when I was learning proper usage for writing term papers, etc., there was a rule about always using quotation marks (or italics) for foreign words, and since there was no italics option on my typewriter, quotation marks it was. Maybe Thomas Keller is just being really, really proper and old school.

It's still a bit much, though, especially since I find myself mentally replacing quotation marks with the phrase "so called". For example, if a sign says "Home Made" pie, I think: "So called home made pie."

So to me, everything on the French Laundry menu is only allegedly what it claims to be. I would still eat it though, usage be damned.

_________________
Anthony Bourdain on Barack Obama: "He's from Chicago, so he knows what good food is."


Top
 Profile  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 7:02 pm 
Offline

Joined: Mon Feb 19, 2007 9:59 am
Posts: 1132
figjustin wrote:
I am tired of the misuse of quotation marks.http://www.hotchocolatechicago.com/menu.htmlThis menu is full of confusing quotations. Is the skirt steak Kobe beef? Is it realy a calzone? Does the warm fudge brownie realy have ice cream on it? Or the time when I had to ask the waiter if the Chocolate "souffle" Cake was really a souffle. The answer was no, so I ordered it not sure if I should be confused. It was just a regular cake and its flavor was tainted by the salty tears of frustration.
I too am tired of Zagat :)

_________________
is making all his reservations under the name Steve Plotnicki from now on.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Jan 10, 2008 9:10 pm 
Offline

Joined: Thu May 27, 2004 4:51 pm
Posts: 3805
Location: The Land Beyond O'Hare
figjustin wrote:
I love bacon, but if you have it on your menu in more than 2 to 3 items you are cheating. Ok maybe not cheating, but it certainly dilutes your product. It is a cheap way to make things taste better and is an easy way to block your culinary creativity.

OK. So if a restaurant's got bacon and eggs, a BLT and a salad with bacon on it, they shouldn't serve anything else containing bacon?

I grant you many uses of foie gras were like this in the days before it was banned in the city (but not the suburbs -- I had superb foie gras at Bank Lane Bistro recently!), and truffle oil may have the same effect.

But bacon is an everyday food. This is like saying a menu shouldn't have more than two or three items with beef in them. Or butter.

_________________
LAZ
Index to LTHForum Recipes, 2004-2008
Dining Chicago | Chicago Theater Blog


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 1:27 am 
Offline

Joined: Fri Apr 20, 2007 2:48 pm
Posts: 2983
Location: Oak Park
The Umamification of America.


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 1:31 am 
Offline

Joined: Tue Nov 02, 2004 2:48 pm
Posts: 1678
Location: Indianapolis
Santander wrote:
The Umamification of America.



It's amusing watching "Chowhounds" FUMBLE over the concept of umami and it's corollary, MSG.

_________________
"Johnny thought when all purpose had been forgotten the world would end this way, with a dance. He slumped back in a corner, drew his knees up to his chin, and watched."-Derek Jarman


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 1:57 am 
Offline

Joined: Mon Jan 08, 2007 11:25 am
Posts: 802
shoes wrote:
I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.

Yes. Thank you.

I was going to say, "bacon ice cream". Just stop it already. This is why they hate us.


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 10:24 am 
Offline

Joined: Mon Apr 30, 2007 11:07 pm
Posts: 285
shoes wrote:
I'll probably get creamed for saying this, but I nominate extravagant use, mention and/or accolades of all things bacon.


Are you an anti-Baconite for some reason? Are you also opposed to puppies and sunny days? I'd call any praise for Bacon long over-due. And I have a news source to back up my praise for Bacon:

From the Onion: http://www.theonion.com/content/node/51139

Report: Meat Now America's No. 2 Condiment

"By 2015, our researchers predict bacon alone will supplant condiments as diverse as mustard and Worcestershire sauce," Johanns said. "Crumbled 'bacon bits' are a classic addition to salads, and in recent years, slabs of bacon are increasingly used to wrap vegetables, fruits, and seafood. Adding bacon as a topping to cheeseburgers is old news, but now we are seeing bacon-topped meatloaf, bacon-covered chicken wings, and deep-fried, bacon-wrapped bacon sprinkled on pork chops."

Then again, Bacon Ice Cream...that's a bit much.


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 10:33 am 
Offline

Joined: Thu Dec 15, 2005 12:19 am
Posts: 1800
Location: Phoenix
wak wrote:
Then again, Bacon Ice Cream...that's a bit much.


No, it really isn't :-)

Image
"6 A.M. Special" at Lola
French toast, maple-bacon ice cream, caramelized apple

_________________
-Dom
www.skilletdoux.com


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 11:17 am 
Offline

Joined: Mon Jan 08, 2007 11:25 am
Posts: 802
Image


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 4:57 pm 
Offline

Joined: Mon Dec 18, 2006 2:43 pm
Posts: 91
Location: 1850 S. Blue Island (Pilsen)
Quote:
OK. So if a restaurant's got bacon and eggs, a BLT and a salad with bacon on it, they shouldn't serve anything else containing bacon?
I grant you many uses of foie gras were like this in the days before it was banned in the city (but not the suburbs -- I had superb foie gras at Bank Lane Bistro recently!), and truffle oil may have the same effect.
But bacon is an everyday food. This is like saying a menu shouldn't have more than two or three items with beef in them. Or butter.


For a diner or a fast food venue the random use of bacon is ok in my opinion. But if you are going to be dining for something more upscale than bacon and eggs and blt than you should be able expect more from the chef than the multiple use of a easy ingredient like bacon. The same is too said of other flavor enhancing elements such as truffle oil, smoked paprika or any other strong flavoring that can be added to make something taste better. If you need bacon, as a chef to make people eat your food than you are using it to much. I have seen menus that use bacon in everything from a bacon wrapped scallop, bacon mac and cheese, bacon stuffed crab cake and bacon sauteed greens just for the apps. This is boring, unimaginative and easy. You could easily remove bacon from three of those apps and have a more balanced profile of flavors in your portfolio. I love bacon, it is our friend. But if you take advantage of it and over use it your friend can turn on you and that could get ugly.

_________________
Justin Hall
FIG Catering
FIGcatering.com
MMMMM, Moon Waffles.


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 5:08 pm 
Offline

Joined: Thu Dec 15, 2005 12:19 am
Posts: 1800
Location: Phoenix
figjustin wrote:
But if you are going to be dining for something more upscale than bacon and eggs and blt than you should be able expect more from the chef than the multiple use of a easy ingredient like bacon. The same is too said of other flavor enhancing elements such as truffle oil, smoked paprika or any other strong flavoring that can be added to make something taste better.


Yeah. The LAST thing we want is for our food to taste better.

...

I keed, I keed! :-)

Though I question the logic that bacon is inherently a chef's crutch (any tool can be used for good or for evil!), I understand what you mean, Justin. Any ingredient can be overused and bacon is very trendy and a prime culprit in many establishments.

But that doesn't mean the bacon ice cream isn't really damn good! :-)

_________________
-Dom
www.skilletdoux.com


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 7:17 pm 
Online

Joined: Sun Jan 22, 2006 9:59 am
Posts: 5837
Location: Evanston, IL
Am I the only one who can taste the chemical flavor in truffle oil? I tried it at Whole Foods before I'd read that it was mostly chemicals, so it can't be suggestion....

_________________
No guts, no glory.

http://quipstravailsandbraisedoxtails.blogspot.com/

Click here to vote for my essay!


Top
 Profile  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 7:53 pm 
Offline
Moderator

Joined: Sun Feb 22, 2004 12:12 pm
Posts: 8945
Location: The People's Republic of Oak Park
Mhays wrote:
Am I the only one who can taste the chemical flavor in truffle oil? I tried it at Whole Foods before I'd read that it was mostly chemicals, so it can't be suggestion....


Yeah, a bottle we have tastes of motor oil.

_________________
Mado's Rob Leavitt explains to me how a squeaky door helps him manage his kitchen, on Soundbites, WBEZ.


Top
 Profile E-mail  
 
 Post subject:
PostPosted: Fri Jan 11, 2008 9:30 pm 
Offline

Joined: Thu Oct 05, 2006 9:11 am
Posts: 467
Location: roscoe village
Truffle oil=essence of kerosene. Some are better than others, I'm sure, but gimme shaved truffles. (Or even one with 5 o'clock shadow.)

_________________
I love animals...they're delicious!


Top
 Profile  
 
 Post subject:
PostPosted: Sat Jan 12, 2008 11:14 am 
Offline

Joined: Mon Feb 19, 2007 9:59 am
Posts: 1132
truffle oil turns REALLY fast, and when it turns it tastes terrible. that and most truffle oil sucks.

_________________
is making all his reservations under the name Steve Plotnicki from now on.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 55 posts ]  Go to page 1, 2  Next

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: geno55, joycesvoices, Yahoo [Bot] and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group