Foods that became obnoxiously ubiquitous

I would say Huy Fong Foods Sriracha sauce. I was obsessed with it and put it on everything circa 2009-2011, then it started getting too ubiquitous around 2012, and it was completely and totally played out by like 2014.

Ina's not a fan of Italian. She puts olive oil, really good olive oil, to be sure, in her pasta water. Really. I saw her do it.

Macarons

They’re in 7-11 now.

Milk substitutes. Soy, almond, oat, cashew.

I’m not saying they’re bad, but enough already.

Pancakes Barbara.

Enough!

Fondue in the 00's.

Plant based foods. Ew. Just say vegetarian or vegan.

Beets

Every restaurant I go into lately has macaroni and cheese on the menu, but it’s been fucked with in some way.

Add lobster, or truffles, top it with croutons, but get a mac and cheese on your menu before it’s played out!

Pabst Blue Ribbon beer was low-key cool around 2008 and horrifyingly trendy by 2013.

Salted Fucking Caramel EVERYTHING.

Topping off foods like pizza and burgers with a fried egg.

Also, what's with pizza crust and ranch dressing? The young set takes it as a given. Bleaargh!!!

Pumpkin spice on EVERYTHING!

Kids raised on ninja turtles, pizza with ranch and chicken nuggets are doomed.

I wish any food was ubiquitous.

Red Velvet Cake and Cupcakes

Bland flavorless cake and just an excuse to eat cream cheese frosting

Bacon on everything.

Avocado toast.

Chicken and waffles (should have left it to Roscoe’s)

R12 the fried egg thing is disgusting and baffling. Who wants egg on a burger?

In my dumbass little overly-quirky town it's cilantro. Every g.d. thing is cilantro. Omg it's so healthy, I'm literally drinking a cilantro smoothie literally 3 times a week.

Branzino.

r16 good one. Red Velvet is so stupid. It's not even a real flavor.

Avocado Toast and upscale toast in general is the Pet Rock of this generation and will be mocked in the future

"Cilantro. Not now, not ever." -- Ina Garten

Has anyone ever had red velvet cake that tasted good without frosting?

"How I make avocado toast? I toast the bread...." R23

Her avocado toast looks like a single layer cake with green funfetti frosting

Sun-dried tomatoes in the late 90s. Why yes, please put several chewy yet flavorless tomato pieces on every salad, pizza and pasta dish I order.

KALE.

Vile, vile, vile stuff.

Thread Closed.

Sun-dried tomatoes actually do have flavor, IMO.

The fried egg and bacon on everything was stupid.

Red velvet cake actually has cocoa powder in it but doesn't taste like cocoa or chocolate. Agree that it's not something you want to eat, esp. without the cream cheese frosting.

Pinkberry-style frozen yogurt in the 2000s.

Sushi on every block.

Overdone to death thread parallels many of the foods listed, yet again... In fact several times a year. zzzzzzzzzzzzzzzzzzz

Craisins had their day in the sun in the late 90s.

[quote] Macarons

French frau chow.

@r30, "Sushi on every block. "

Yes, gas station Sushi pretty much sums up everything wrong with raw fish

Yuck!

Another vote for beets.

Enjoy your shitty $20 beet "salad".

^ Beets and cabbage is what people eat just before they storm the palace and kill some royalty

Stir-Fry everything

Well, duh, if you don't stir what you're frying you'll die in a grease fire

Cronuts.

This thread is so on target!!

I recall when I first tasted Tiramisu. I was visiting NYC in 1993 and a friend told me to order it. It was a revelation!

Sadly, I’ve had tiramisu of various qualities over the years—most of them not worth it

Hummus

I'd rather eat wall-paper paste

Fried egg on a veggie/impossible burger is delicious.

[quote] Ina's not a fan of Italian.

Ina makes atrocious Italian food.

[quote]the fried egg thing is disgusting and baffling. Who wants egg on a burger?

I guess you didn't go to UVA.

poutine

^ Thems fightin' words, eh

[quote] In my dumbass little overly-quirky town it's cilantro. Every g.d. thing is cilantro. Omg it's so healthy, I'm literally drinking a cilantro smoothie literally 3 times a week.

TRIGGERED!!!

Stupid fried chicken sandwiches.

Slider hamburgers.

Sea Salt

What the hell difference is it where salt comes from? It's fucking SALT

Kale

Fondue.

Oooh s*slap* Canada you're so BUTCH.

[quote] "Has anyone ever had red velvet cake that tasted good without frosting?"

My grandmother made wonderful red velvet cake (but with an alternative frosting...no cream cheese in this recipe!), but even her's tasted exactly like what it was: anemic chocolate cake. I'd rather have a slice of dark chocolate cake, personally.

[quote] "Kids raised on ninja turtles, pizza with ranch and chicken nuggets are doomed."

Agreed, R14. I never understood the appeal of Lunchables. Who the fuck wants to assemble cold pizza or nacho ingredients and consume them in that same state? The very thought makes me want to vomit.

R23 I'm a cilantro fan. But I don't know that it ever became trendy. I think the trend was in rejecting it.

I agree with R28. Sun-dried tomatoes absolutely do have flavor (concentrated flavor, in fact...which is one of the benefits of the drying process), and I love them.

[quote] "KALE. Vile, vile, vile stuff."

I dehydrate fresh kale, spinach, collard greens, mustard greens, and turnip greens, mix and grind them into a powder, and use it in all sorts of things. It's a great way to get all of that green goodness, without having to consume it whole and raw (which I like anyway, because I'm weird).

Oh, and I also happen to love beets. But I wouldn't overpay for them at a restaurant. Again: I'm weird like that, I guess.

^ I thought he was Kyle's best friend

Nothing.

Tiramisu is around plenty. I don't think it's disappeared, it's just not a trendy dessert.

Sea Salt makes a more satisfying noise in the grinder.

"Nothing. —Darfur Orphan"

Have you tried the clay?

HImalayan pink salt that the fasters use, however, can go the way of vichyoisse

I love fondue, it is liquid cheese. I can get why things get overhyped but anytime someone wants me to dip stuff in cheese I am there. We can name it something else so it doesn't sound pretentious - liquidy cheese dip?

Pesto is so good. I don't even need the garlic or nuts (I use walnuts, not pignoli). I just mash up basil, Parmigiano-Reggiano, salt, and olive oil. So delicious. I like it on different stuffed pastas, in particular, or swirled into some homemade vegetable or chicken noodle soup. Or Tuscan bean soup. Everything has been better since I discovered pesto (c. 1980).

gruyere right? It's not just regular cheese. Gruyere with a bit of wine.

"I love fondue, it is liquid cheese"

Have I got a treat for you...

[quote]I thought he was Kyle's best friend

R54, I thought Kale was Oprah's best friend.

Pizza and Chinese Food, particularly outside of NYC.

They’re both awful everywhere else

Mmmmm... Cheez Whiz on toast!

I knew poutine had gotten out of hand when a choice of poutine restaurants was shown in Dallas TX

"Glacial Water"

I live in Chicago right next to a shit-ton of it (Lake Michigan)

Antioxidants generally. There has been no uptick in longevity since they appeared on the scene.

A lot of this stuff was good before the trend and is still good after the trend. E.g., sushi, fondue, pesto, sun-dried tomatoes. My mom was eating avocado on toast in the '70s. Hass avocados are buttery and delicious. Makes sense to put it on toast.

Tiramisu: I always thought it had too many soft textures but I can understand why people like it.

Salt from special places. French Table stable salt course of corse from the muddy bottom of the English channel. Himalayan slave salt from Stalins salt mines in Siberia. Sea salt from the landlocked mountains of India. German salt extracted from the slag heap behind a bombed out steel mills of WWII. Frickin Luxury.

Steamed bulgur on flatbread. Sooooo tired, so 2020 BC

" My mom was eating avocado on toast in the '70s"

Yeah, it was called guacamole

[quote] a choice of poutine restaurants was shown in Dallas TX

What does this mean? They were shown?

My choice, by the way, is short ribs.

When was pork belly a thing? Early 2000s?

Restaurants found they could charge premium prices for what was essentially a solid lump of fat.

[quote] R12] the fried egg thing is disgusting and baffling. Who wants egg on a burger

That’s a thing in Australia.

Prior to McDonalds etc becoming ubiquitous in the 80s, the main place to get a burger was at a “milk bar”, which is kind of the local version of a greasy spoon diner/fish and chip shop on a suburban corner. They would serve plain burgers with heaps of lettuce, tomato, a tinned beetroot slice, fried onion and tomato or BBQ sauce. A burger with The Lot would also a cheese slice, bacon, a fried egg and a tinned pineapple slice.

The beetroot sounds weird but it is a genius addition that goes especially well with the beef.

Every year, McDonalds in Australia has a limited time only McOz burger, which is served with a beetroot slice and a fried egg. It’s like the local version of the McRib in popularity.

So many spot on replies in this thread. My addition is anything labeled “artisan”. That and meaningless or redundant adjectives or descriptors. “Creamery butter on a bakery roll.”

"When was pork belly a thing? "

It's a commodity... "Pork Bellies were trading lower today on Wall Street..."

“Creamery butter on a bakery roll.”

As opposed to gritty butter. I hate gritty butter

Salted caramel everything.

Local _____ . What if the local _____ has tons of pesticides, facility is rated F for hygiene, and isn't as good as something from 1,000 miles away?

R79. Creamery, not creamy. A creamery is to butter as a bakery is to bread.

Publix makes a great tiramisu and it’s worth every penny.

@r82, Ok, but I still don't like gritty butter no matter where it comes from ;-)

Quinoa (keen-wah). The superfood with the delicious flavor of wet hay.

In a few years there will be a backlash against the currently-raging fast food Chicken Sandwich wars.

[quote] "Tiramisu was to the 90s what pasta pesto was to the 80s. It was done, done, and overdone, and we all stopped making it." -- Ina Garten.

Damn. I just barely missed it, Tiramisu is my favorite.

cult following food trucks!

R88 that trend is definitely getting to be overdone right now but not quite peak saturation yet. 2-3 more years IMO.

I can’t stand the use of the word “housemade” on restaurant menus. I want to assume that any prepared food a restaurant serves is made in house. It’s as bad as going to a supermarket and seeing one aisle marked as “Health Food.” Are they saying the other seventeen aisles contain shit?

Wraps. Basically a glorified tortilla with some sandwich makings of questionable quality shoved inside.

Smoothies. Jesus, no wonder we are all still getting fatter by the day. Just stop it already.

Ramps (vastly overrated), and sad little tasteless carrots and other garden midgets that clutter overpriced plates as "farm-to-table" fare. And pretty much all menus such as the ones spoofed in this link. (The generator is pretty addictive though.)

R92 that’s absolutely hilarious. I made a rule against dating guys who live in Brooklyn about 5 years ago, but it was exactly like that last time I was in Brooklyn.

Sweet potato french fries.

r2 I wonder if people mistake her for being Italian despite her being Jewish. It probably pisses her off. She's such a cunt.

Foods that 'remove toxins'.

This is the only thing that we should all be legit sick of seeing.

R95 she’s fabulous.

R96 must be full of toxins

@r92, There's hardly any food on that menu, it's all adjectives and superlatives

Eggs a la Francaise

in the south it's hot chicken

Gelson's Potatoe Salid. Yummy!

Salmon. Salmon everywhere and everything. Grilled salmon, smoked salmon, lox on bagels, salmon mousse, salmon done sous vide.

I'm sorry if this was already said previously in the thread, but these days I have to put my answers in before i'm cut off from commenting (there's no rhyme or reason, and it seems to happen like every few hours or so).

I don't care how you make it, what restaurant you take me to...i fucking hate salmon. So stop trying to tell me to "just try this...you'll love it!"

I don't. And i never will.

R65 Yeah. I'd like to know who came up with the phrase " pizza is like sex even when it's bad it's good". Bullshit. I've had truly delicious and mouth watering pizza in NYC , NJ and MA but some absolutely horrid pizza in most other parts of the country.

@r103, I totally get it, I hate Salmon too. Let's go out for food that's not annoying

I'm cracking up at the Red Velvet cake posts. At first, I thought "that sounds familiar" and resonant, then I realized there was a WTF Red Velvet cake thread with the exact same sentiment a while back so I Googled.

I was the OP! 😅

Deviled eggs on appetizer menus. WTF? That's what Ginny from billing brings to the office pot luck.

Brussels sprouts as an appetizer.

Lobster doesn't belong anywhere near mac 'n cheese

Grilled cheese sandwiches

SALTED CARAMEL anything!!!!! Don't put that shit on my dessert or coffee drink...it's too fucking cloyingly sweet and then salty. It's just not right.

(Again, I didn't go through the entire thread because by the time I got through it, i'd be cut off from commenting)

Also, beets everywhere as a side dish. Just nope. Tastes like dirt (with the exception of homegrown GOLDEN beets). And no, I don't have "baby tastes," I love sauerkraut, pickles, jalapenos and pickled vegetables. I even like brussels sprouts.

Fried pickles.

Truffle oil.

It’s fucking horrible and it stinks so much that even if the table three over orders something with it then the stench is gag inducing.

There really hasn't been a ubiquitous food trend the way there was in previous decades where it was inescapable.

Same way there's no easy 00s or 10s "look" that you can call out the way you can with 70s and 89s

99% of what you all are calling out are things you personally dislike (salmon, wraps, sea salt) not ubiquitous trends.

um, yes...salmon and sea salt exploded on the scene over the past 10-20 years r114. You never heard of sea salt 10+ years ago. And yes, salmon has been around for more than 10+ years, but we don't have some "year limit" on when a food became ubiquitous. Wraps also became a thing over the past 15+ years.

Shut up and go away. Fucking hate thread police.

The warm molten chocolate cake (around the same time as tiramisu, maybe a little later). A Jean Georges creation but bastardized everywhere.

Though it can be saved with great vanilla bean ice cream and a lot of powdered sugar.

R113 seconded (and I’ve read through most of these and realized I like many more of them than I dislike - except for kale of course) — truffle parmesan fries especially, which has absolutely nothing to do with actual truffles and is just a motherfucking excuse for restaurants to upcharge $5 for “special fries.” I always get the regular option.

Sea salt IS much better than regular salt btw, the latter of which has a much stronger more offputting, yes “salty” taste that permeates an entire dish. Sea salt is just a nice flavor and crunch - it’s almost like adding a spice.

r117 i have no problem with sea salt per se and use it in cooking as my primary salt (use kosher salt mostly for baking). My problem is the sea salt and caramel combo. I just really hate it...but i hate caramel anyways; it's just way too sweet for me. i don't think sea salt makes it better for me.

Balsamic Vinaigrette. Blecch.

There was a time 10 or so years ago where they put arugula on everything...pizza, sandwiches, wraps...it was like the trendy lettuce all of a sudden and I hate that vile, bitter weed.

Chocolate with sea salt, just like caramel and sea salt...it never worked or made sense to me, always tasted how you'd expect it to taste, gross and weird.

KALE. I fucking hate Kale. I don't hate Salmon, but damn to the fires of hell the people during lunch time at work who would put their fucking raw salmon in the microwave and stink the breakroom up so bad that you couldn't stay in there to eat in peace. You could even smell it out in the hallway. Hope they died in a grease fire.

"Spiralized" vegetables or butternut squash in place of pasta. Cauliflower "rice". Cauliflower crust pizzas. Smoothies. People who won't shut the fuck up about keto.

R2 I can’t imagine a true Long Islander who is not a fan of Italian.

Pimento cheese anything, on anything. And its sidekick, deviled eggs.

Different "types" of salt.

Things sprinkled with walnuts and bleu [sic] cheese.

Exacerbated rattlesnake merguez.

R123, Ina is originally from Westport (CT).

R117 I totally agree.

There is a difference between personal preference and eschewing twee trends. But even trendy foods make comebacks, which you'd see if you folks went out to eat more often, and they become trendy for a reason, many people like them.

The thread got derailed from the very beginning with queens just decrying things they don't like in a general sense. If salmon is on the menu too frequently, and it bugs you, maybe just don't order it? Most people do love it, or else it wouldn't land on so many menus with so many interpretations.

As for deviled eggs on an appetizer menu - people love things like this, and it's precisely because it reminds them of their Aunt Becky's summer barbeque. These trends don't exist in a vacuum just to annoy you. They are old favorites, sometimes with a new twist. I like seeing this kind of fun on a menu, and if I don't like the food, or if I feel like I've had sufficient, I simply don't order it. The next table over might enjoy it if I don't.

Now, if you want to talk the preponderance of truffle oil on your favorite foods, salted caramel, keto diet, Pabst Blue Ribbon and other actual trends (that don't seem to fade), I might understand the complaint, especially if you are finding it to be bougie or glorified trashy (because let's face it that's the real complaint here). But, foods that have been around forever which make comebacks based on nostalgia, abundance of supply, or mere popularity, are really not going anywhere. Beets, brussels, cauliflower, sushi, poutine, and even fried pickles, have been staples of regional cuisines forever. Be glad there are inventive chefs and restaurant managers out there who try to cycle in some food that wasn't as popular before.

I love salted caramel.

[quote] I can’t stand the use of the word “housemade” on restaurant menus.

I like it when the restaurant tells you it's housemade vs. something they bought, premade. Restaurants get accused of serving tons of Sysco foods. So, it's nice to know if something is made by the restaurant.

R130, I love salted caramel as well.

[quote] Local _____ . What if the local _____ has tons of pesticides, facility is rated F for hygiene, and isn't as good as something from 1,000 miles away?

I saw a TV show a decade or so ago in which some British people were going over the country and selecting the best locally produced foodstuffs. This one judge was a chef who bragged about being able to source all ingredients for his restaurant in London by tube. There was even a cow in Shorditch or some such which provided him with milk.

Me, I’d rather get my butter and like shipped from happy cows in a county featuring rolling green paddocks rather than breathing London pollution and living in someone’s parking space.

That judge was a sick. He got mad that one farmer presented him with what everyone agreed was a first class pavlova dotted with cream from her own dairy but he got mad that she decorated it with slices of Kiwi fruit grown in her own greenhouse. It was too foreign for him.

R131 the problem is you can’t be sure that is what it means. I knew a waitress at a restaurant that said they made “house made” sauces like Ranch and BBQ. She said everything came from Sysco they just mixed them together which made it house made because they mixed it in house.

In the 1980s, quiche was everywhere. Now, not so much.

Perhaps this killed it, R134.

^ Yeah, fuck that Gay food

African champagne

That current tv commercial with the ugly gen z bitch ordering tiramisu like it was the very first time she ever heard of it.

Cupcakes

Cake pops

it's slightly off topic but the serving of food on cutting boards/pieces of slate/other nonsensical things has become an epidemic in restaurants worldwide!

Raspberry coulis was the go-to puréed berry sauce of the late 90s.

This is probably more regional but there was a time in the 90's where you'd see a monstrous bowl of chile con queso at any gathering. You'd have to get to it early though because it would harden and have to be re-microwaved with tortilla chip detritus from people dipping into it and the queso would brown into a cement-like substance on the side of the bowl. Yuck.

Red velvet cake looks so gross to me with all that red food coloring in it. No, thank you.

Red Velvet cake seemed like it had a publicist in the early 2000s, like Cookies and Cream did in the 80s

And Cookies and Cream is a standard flavor for everything now, like Red Velvet is becoming

The only red velvet cake I've been interested in trying is when Oprah and Gayle stopped at Graceland during their road trip and the chefs made a lavish spread for them, including red velvet

Graceland chefs probably have been making it for decades and would likely be as good as any out there

Those SICKENINGLY sweet French Macarons

MAC and Cheese 🧀 as opposed to

Macaroni and cheese 🫕

SLIDERS 🍔-

They sound like something that slides down your gullet and out your ASS.

Meyer fucking lemon

Almond milk. Goat cheese. Weird gourmet popcorns. Novelty chocolate bars.

R122- The trendy thing in 2003 years that people wouldn’t shut the fuck up about-

I’m COUNTING CARBS

Yeah, "riced" cauliflower sucks ass.

2003 when Switzerland legalized absinthe after a decades long pause.

I'm sick of hearing people talk about their air fryers.

I LOVE Trader Joe’s but in October and November they sell EVERYTHING with Pumpkin 🎃 in it- pop tarts , pasta, pizza, ice cream.

I NEVER liked pumpkin but I always liked pumpkin seeds.

[quote] serving of food on cutting boards/pieces of slate/other nonsensical things has become an epidemic in restaurants worldwide!

It used to be "cheese and crackers"; now, it's a charcuterie board.

R148 no that I fully endorse - it’s a way for me to have my cheeseburgers - which I totally love - without feeling like a disgusting cow afterwards. I’m sure that’s why they’re popular too.

Kale can go fuck itself though, especially when it’s used as a sub for cream spinach - to bastardize one of the greatest creations in the universe.

A bit different than what we are talking about but charging for bread is starting to become standard and seriously - restaurants can go fuck themselves with that shit. If they’re afraid we’ll fill up on bread then just charge a pp minimum.

I still love macarons. They're actually pretty reasonable in calories.

Just the word is obnoxious- foods that are

ARTISANAL

The use of "smashed potatoes" or "potato mash" on menus as opposed to "mashed potatoes" is stupidly pretentious.

DLs fatties are very defensive about the foods listed in this thread.

Smashed potatoes are different though. They smash a whole potato and sprinkle stuff on it. Mashed potatoes are mashed to a paste and then things are mixed in.

Fancy food for pretanshous faggoty foringer luving snobs can go fuck itself.

R65 This is hilarious.

"Red velvet cake looks so gross to me with all that red food coloring in it."

Have you tried our delicious Armadillo cake?...

It’s stupefying what some people latch onto as hilarious. R164

r162 - you're kidding, right? Certainly not in my experience does the use of smashed potatoes denote "sprinkled stuff on top."

I agree that many of these foods are no longer chic but some are still delicious. Pesto with fresh basil from your garden is wonderful. i still love quiche. Sun-dried tomatoes enrich tomato sauces. Nothing with coffee, liquour and chocolate can be bad.

Sure these foods are unlikely to impress foodies but who cares? Eat what you like.

Let me just preempt anyone (because it’s about to happen I can feel it) who goes up on “Yukon gold mashed potatoes.” Because that’s not renaming bullshit that’s an entirely different kind of (and more expensive) potato and they make 1000 times better mashed.

R154 An air fryer is basically a tiny oven but people act like they're culinary geniuses for having one.

We could do another whole thread on useless counter top appliances. So many

r171 agreed. And make the over $400 Vitamix blender the first post.

Have there been national or International food trends during the 2 years of COVID?

R173 Banana bread and sourdough

@r173, Covid surprise casserole

R175 is that a trend? I've heard of the sourdough fad.

^ Yes, made with delicious Wuhan bats... Surprise!

I hate pesto. I had a family member make it once back when I was a kid. They're dead now you know. This pesto tasted like soap and it was in a pasta. Yes. It was placed in a pasta which was then baked and had more of the pesto placed on top of it. I was visiting and forced against my complete and utter will to ingest half of this stagnant pond at twilight looking abomination. Had I known what CPS was at the time I would have called them.

Here's my red velvet cake tweak. Use your food processor to blend or wisk or whatever the hell you call it your flour, unsweetened cocoa powder and dark brown sugar (no white sugar). Plop it in a bowl. Then blend your eggs and butter with the red food coloring along with a bit of bourbon and pure vanilla extract in the food processor. After all that plop it in a bowl. Then take what is in essence your liquid ingredients and gently stir them into your dry ingredients. I'm not exactly poetic but you all catch my drift.

Cilantro is fine for Puerto Rican cuisine, Dominican (they love sage more), and so on. A fair amount of Spanish speaking countries use it well. Outside of that I just think of my adverse childhood experience with the pesto.

Does pesto contain cilantro though? Thought it was basil

Regular pesto is made from basil, olive oil and pine nuts.

Flourless Chocolate Cake- this STUPID trend emerged in the early 1990’s.

Women seemed to be impressed with this pointless trend.

"Pesto" translates to "pound" or "crush," r179. It's the technique, not the substance, from which it takes its name.

It's made with basil, unless otherwise specified. You can make cilantro pesto, though it loses most of the cilantro flavor if you make it too far ahead of time. I wondered, too, what the pesto r178 ate was made of.

I love a good, rich flourless chocolate cake. And you can make this for your stupid friends who claim they are gluten intolerant too!

R141 I see your Raspberry Coulis, and I'll raise you a Raspberry Vinaigrette.

Turkey everything: Turkey Bacon, Turkey Sausages, Turkey Ham, Turkey & Chicken Bologna, Turkey and Chicken Hot Dogs... there can't really be so many keeping Kosher or Halal to warrant the absurd proliferation of fake pork products. They're not even healthy alternatives, as they usually contain more sugar, salt, artificial flavours, and other assorted crap. They taste like crap too.

I've never eaten turkey or chicken bacon sausage etc but I figured it was gross. I mean, how can lean bird be a good substitute for fatty pork?

R158- I LOVED 🥰 these macaroons that Fairway in NYC used to sell- they were made with almond paste and butter and half dipped in chocolate- YUM 😋

lobster ravioli with a drizzle of saffroned beurre blanc and spring/baby vegetable of some sort arranged on a geometric plate featuring glossy and abrasive glazes.

Those cock sucking MEYER LEMONS!!!!!! This had to be 2009-2015?

Meyer Lemon this, Meyer Lemon that.

I fucking HATE MEYER LEMONS! They are like a weak orange-y lemon.

Give a tart sour lemon. Thank you.

Like I said many years ago here. Meyer Lemons can fuck me right in the ass!

R188 ignored.

Hand in hand with the ubiquity of tiramisu is that of risotto. Risotto is a simple thing that requires some attention and good ingredients, it's tasty. The problem is that every bad pizza joint that barely rise above Pizza Hut quality started offering risotto as if it were terribly complicated. Simply having it on the menu told you were dining at the culinary gods' table: prepare for a brilliant and life changing dish.

Because it's everywhere, rarely good and often quite mediocre or worse, I would only consider it at a restaurant with an impeccable. A simple dish to do well is ruined by not understanding the beauty of the simplicity, by following a couple key steps, and by keeping it simple -- not American style, improved upon with 39 flavors in one dish and as many ingredients.

My ass is beautiful

Does anyone still serve rumaki?

[quote] I fucking HATE MEYER LEMONS! They are like a weak orange-y lemon.

My aunt has a prolific Meyer lemon tree. So, I've had lots of Meyer lemons. They're thin-skinned, which is good. They're very juicy. The juice is acidic, but not lemony like the Sunkist lemons. IMO, they don't taste like oranges. Weak, yes. Also, I could be wrong, but I don't think you can zest the peel and get something nice like with the Sunkist lemons.

This is a perfect example of something being trendy and not really good (like fondue and pesto and sushi).

I meant that fondue, pesto, and sushi were both trendy and good.

Those molten chocolate cakes were ubiquitous and they still are! I made them for my husband on Valentines Day!

In the 90s it was popular to put corn in everything: salads, soups, muffins. I still see it in salads in some brewpub or corner grill type of places.

As someone who grew up on homemade Caramel candies, sauces, cakes & popcorn and who now occasionally makes all of the above myself, I can confirm without a doubt that Sea Salt most definitely elevates the caramel. It's a MUCH NEEDED counterbalance to the cloying, one note sweetness. Trendy or not, it's an improvement on a desert staple!

Korean food seemed to be having a moment for a while there but then kind of fizzled?

R148 expensive af though...I spent like 9 bucks for acoffee and 3 of those things

That actually doesn't sound that expensive r149

Expensive?

Sorry, i meant my reply to r199, not r149

Ancient fucking grains

"Birthday Cake" flavored everything.

Ice cream, Oreos, M&Ms, protein bars, Hershey Kisses, jellybeans, Rice Krispies treats, pretzels, almond butter, truffles, Kit Kats, etc. etc. etc.

It's not even a real flavor anyway.

Caramel doesn't need to be "elevated" with sea salt; it needs to be ERADICATED. it's disgustingly sweet. if you need to temper the sweetness of something with salt, it's TOO SWEET.

Veal Prince Olaf!

R200 not expensive for a cup of coffee and 3 tiny macaroons? I could get a full on complete breakfast with bacon, eggs, home fries, all the trimmings, for that amount of money.....and I live in NYC.

" 99% of what you all are calling out are things you personally dislike (salmon, wraps, sea salt) not ubiquitous trends. "

r114 You are incorrect.

R114 I don't agree, there for sure is a 2000/naughties look/fashion. There was an entire thead about it posted a couple of months ago.

R224 I liked it as ice cream, especially the ones that had actual cake pieces in it. I bake cakes all the time, so when it comes to my birthday I always ask for a store bought ice cream cake. It's my birthday, so I get naughty.

r207 I thought you meant 3 SLIDERS and a cup of coffee (which I thought was an odd combo, granted); not macarons. So to me, a cup of coffee and 3 sliders seemed to be a decent price.

By the way, there was a poster above that confused MACARONS with MACAROONS. They are two very different types of cookie (or "biscuit" for you Brits).

Fondue.

[quote] By the way, there was a poster above that confused MACARONS with MACAROONS. They are two very different types of cookie (or "biscuit" for you Brits).

One of my friends asked me why I pronounce macarons how I do. I said because there are two different kinds of cookies: macarons and macaroons. She continues to call it macaroons. I could understand if they cookies were similar, but they're really different.

It’s a good thing I don’t like macarons because I always feel self-conscious saying it.

R213 Wow, that's fascinating

What if I like to dip my gas station sushi in pesto flavored fondue and then put that on top of some tiramisu sprinkled with sun-dried tomatoes?

I like pesto, particularly on sandwiches. But i *don't* like it on pizza...far too greasy.

R203-That sounds better than THOUSAND YEAR OLD EGGS- YUCK !🤮

Pomegranate juice was the IT juice in 2003.

R219 I remember that. I bought it for a while but it always seemed to make me more thirsty. It was fine mixed with seltzer though.

R220 I kept thinking it would be like cranberry juice but it was much worse.

R218 I tried those and they weren't half bad, you just eat a small piece on a cracker or something and honestly it just tastes like a slightly funky slightly cheesy egg. I drizzled some soy sauce and sesame oil on top and they were good. They arent meant to be eaten like regular eggs.

Didn't it also seem there was a craze of flavored water mixers in the late 2000s/early 2010s? I remember drinking and seeing lots of ads for Crystal light and that little Mio squeeze bottle. Before we were weary of artificial sweeteners

Shit-fil-A

Yeah, really; HUGE chicken sandwiches in general. Every damn restaurant seems to have their own version of them.

R222 you should try it on a bigass burger with some bacon and cheese.

R223 that reminds me of the "Sassy gay friend "videos of around that time. I thought they were pretty funny, then he started shilling for that Mio crap and the guy ceased to be funny. Ruined those sketches completely

Kale - never. Not in any form.

Myer lemons - I have a huge, prolific tree. I love them, but so do all the rats in my yard.

Fried egg and a sliced beet on a burger. Had this in Fiji, New Zealand, Thailand, and Australia. The burgers were usually ground lamb, often when the only other menu item was battered fish and chips. Partner and I would dissect them and eat the beet and the egg on the side because there was just too much going on inside those down undah burgers.

There was a late 90s-mid 00s over-reliance on premade tapenade.

Whizzing up some olives, anchovies, caper, garlic and oil is the tastiest thing, especially with seafood and mushrooms in toast.

But like mass-produced pesto, the store ought version is a pale imitation.

Broccoli rabe and 7 layer dip was everywhere.

Terms like "day boat", "line caught" and " farm to table" are meaningless.

The seafood industry is basically unregulated. Your red snapper is often colored talapia and coho salmon is trout fed shrimp pellets to make it pink.

Sourfuckingdough bread and mass produced ‘brioche’ buns. Enough!

But moi eat "clean" and moi lurv "local" and "farm to table"!!!!

What foods are fashionable is important only to those in the food entertainment business on television or restaurants who need to refurbish their image constantly in order to attract customers.

For the rest of us, we like what we like. So we are introduced to things we did not know about like tiramisu or pork belly. If we like them, we will continue eating them.

As consumers we do not need to be hip or cool or cutting edge when it comes to food.

R233 Bite your tongue, prole!

- The Gastronomy Meccas of the World

Balsamic reductions in the late 90s/early 00s.

r133 Good for you for asking the question. Any time customers ask questions about freshness, whether an item is made in the restaurant, it keeps them on their toes. Most waiters dont give a shit about lying if the restaurant is cutting corners. And with a question here and there you can get a sense of whether the place is actually making food or just reheating it.

Uber Eats is doing all these ghost kitchens that charge premium prices for food that is clearly not made in house. I'm not ordering or paying premium prices for Bao that was re-heated at Sizzler and was probably frozen and microwaved. (Yes, Uber Eats claims there is a Bao restaurant nearby so I looked it up and shares an address with Sizzler, a restaurant i had no idea was still in existence and passed by a zillion times without ever considering eating there)

Here are some "Free-Range" chickens in their natural habitat running, um, free right before becoming a "farm to table" dinner special

Keto ducking everything right now

Do people still eat tofu?

r239 I have some in my fridge I'm planning on using in an Indian curry dish in place of chicken.

Fried Brussels sprouts as an appetizer.

I only discovered Tiramisu recently.

R65 This is then stupidest thing I've ever read on DL. That is truly impressive!

R166 When the stupefaction you can giggle along at the naïveté and the parochialism.

R197 'Trendy or not, it's an improvement on a desert staple!'

It's in every oasis you go to now.

I like how food trends prompt the production of small appliances. They're fun, and you can just give them away because they're inexpensive.

Fondue! Pasta salad! Bacon! Salted caramel! Cheesecake!

Bowls!!! Of any mixture! What are we? Toddlers? Wraps are overdone. The venerable taco has been fucked with beyond belief.

Dude-bro OBSESSION with burgers and bacon. JESUS PETE.

Yeah, hummus has become way overdone.

BREAD PUDDING. Kiss your colon goodbye.

Some of this stuff is just food some of us eat every day, and have been eating since childhood, because of our ethnic backgrounds.

Avocado toast.

And the mother of them all: Gluten free! Other than making a much wider selection of re-engineered food products available for actual celiac sufferers, this trend should have died years ago. Pretentious twats who can only drink potato vodka because they are “gluten free”. Never mind that the vast majority of vodka is made from corn, not wheat, that there is no measurable protein of any kind in distilled spirits, and if through some near impossible error in the production process, there was a parts per billion amount in your vodka, the amount would be so small as to have no effect on your body at all. Almost as stupid as “Non-GMO labels on bottled water.

Bone marrow

Aioli in everything.

R252 spot on.

Then the food entertainment business discovers these dishes and make them the special du jour. For them it may be a fad.

For Ina these may become tiresome. That's her business. What they think is unimportant. What Ina thinks is what is tiresome.

IMPOSSIBLE MEATS. People are going to find out that eating processed soy and pea protein (or whatever the hell is in it) is not healthier than consuming actual flesh.

I never understood the chicken with waffles thing. Why? Why? Whyyyyyyy?

To R233, You are correct, it's a Foodie Network-their personalities that try to influence the public. They are fucking morons!!

Ina Garten is obnoxiously ubiquitous.

Sadly, Cheez Whiz is not made as well today. When I was a kid, it was tasty. Too bad they messed with the formula.

We bake our own bread with a bread machine (whole wheat bread). My husbabd makes the equivalent of poached eggs using the microwave. He toasts the bread while I mash an avocado and mix salt and onion powder into it. We spread that on the toast and place the egg on top. Mmm, delicious. So I'm still in favor of avocado toast.

Sea salt contains iodine, a necessary nutrient.

I'm also a fan of beets.

Never liked the Nutella hype. It's too sweet and I don't like how it's rides the fence of both dessert and breakfast. I don't want frosting on my toast, and there's far tastier chocolate-based things out there for dessert.

R262 Breakfast in bed, millennial style?

R263 I had it in Italy on a cornetto fresh out of the oven and it was delicious; I have never liked it on anything else.

Yeah, I heard the Italian nutella is delicious. Uses more cocoa and hazelnuts, where the American version is cut with more sugar for cheaper mass production.

[quote] Balsamic reductions in the late 90s/early 00s.

Yes. I never understood reducing balsamic vinegar when it was already concentrated-tasting to begin with. This was a stupid one.

[quote]Breakfast in bed, millennial style?

Well, we're Generation Jones, not millenials, and we eat it at the table, not in bed, but... I think you're on to something.

Homemade Nutella without any of the additives.

I cant with Nutella for breakfast, it's just too sweet. I like it on desserts and stuff. Same as with dulce de leche.

I hope Nduja doesn't become trendy or it'll probably triple in price.

@r261, "Sadly, Cheez Whiz is not made as well today. When I was a kid, it was tasty. Too bad they messed with the formula. "

I'm going to go out on a limb and guess that maybe your tastes changed as you grew older. The crap I loved as a kid makes me shudder now

I've come to terms with the fact that Salmon will never leave restaurant menus here in the UK, mainly because it's pretty much the cheapest fish available.

The average price of fillets wholesale is £1.50 per kg ($1 per pound), it must less than it costs to catch/produce?

Like Pumpkin Spice, Speculoos made it all the way to Trader Joe's. I must admit, it is delicous.

Even stuff like Cheez Whiz and Velveeta can decrease in quality over the decades. Wherever there's an opportunity to cut costs and increase profits, it will happen.

IMO, Velveeta was better, before.

R178 I assume you know this, but just in case- for a genetic portion of the population cilantro actually tastes like soap- really. So if the pesto tasted like soap your dead relative probably put either soap in it- or cilantro and you hit the genetic lottery on that one.

I get all the keto hatred but just wanted to educate- it was a diet designed for Type 1 diabetics before the discovery of insulin (and those of us who do not want to have to inject vast amounts of insulin many times a day). It just got co-opted because if Type 1s don't have insulin they lose tons of weight (and die) because they cannot process the carbs- so they developed the keto diet as a way to keep us alive before they discovered insulin (about 100 years ago). Before that we just died right away.

Cheez Wiz and Velveeta were always shit but DLers will never turn down an opportunity to insist how everything was better in MY DAY

I often wonder about that R278. Was it really better or has their taste changed?

R276 I am one of those people genetically built to hate cilantro....and I foolishly mistook it for parsley once and bought a bunch of it to make my mussel chowder.....spent 3 hours making that thing and I couldn't even eat it in the end.

[quote]Speculoos made it all the way to Trader Joe's. I must admit, it is delicous

Oddly enough few other stores picked up on speculoos. Yes, it is delicious, but I don't see it anywhere except Trader Joes.

Once again, PESTO IS NOT MADE WITH CILANTRO.

It's made with BASIL.

You can make a cilantro-based pesto, but it tastes *nothing* like regular pesto.

"Velveeta was better, before. "

God only knows what Velveeta is. Even Kraft isn't sure and will only say that it's "Cheese Food" on the box

r281, Le Pain Quotidien, and various "cookie" butters in Sprouts, WF and other upscale stores.

Pistachios

I think cabbage rolls are do for ubiquitization.

Food to keep ur shit soft

R10, Pabst Blue Ribbon beer was NEVER cool or trendy. Ever.

r288 - i beg to differ; PBR was the retro choice of hipsters for quite a stretch there.

I remember liking the cartoon bear in the commercials when I was a kid. Though today I side eye a beer company marketing its products with children in mind.

I don't care if pesto is too mainstream. It's still delicious, and I love it on pastas and salads. With sun-dried tomatoes, if available.

The Bacon-on-Everything craze seems to have abated these days. It's great as a breakfast meat or in a BLT, but I don't want soggy half-cooked bacon in place of a sear on my steak, or God forbid as an ice cream topping.

Cailles en sarcophage needs to just die already!

Cupcakes

Cake pops

Whoopee Pies

Strange flavored ice cream places, which charge 8 dollars for a scoop of turkey parm cranberry ice cream.

The cartoon bear was for Hamm's beer, not PER.

Also, there is a big taste difference between sea salt and regular. I used sea salt for a few months and ran out and bought some Morton's. It tasted like a mouthful of chemicals.

This thread is an interesting mishmish of foodies who are bored with brunch from three years ago and meat-and-potatoes guys who think hummus is a communist plot.

PBR, not PER.

Thanks R293, I had gotten them confused.

I'm not Reddit man but I sure would like to be.

[quote]Deviled eggs on appetizer menus. WTF? That's what Ginny from billing brings to the office potluck. And hers are much better.

[quote]SALTED CARAMEL anything!!!!! Don't put that shit on my dessert or coffee drink...it's too fucking cloyingly sweet and then salty. It's just not right. If loving it is wrong, I don't want to be right.

[quote]You never heard of sea salt 10+ years ago. How can I break it to you gently? ALL salt is sea salt. Just depends on how it’s processed (minimally, or to hell and back with iodine). Stick with Dixie Crystals and you’ll be a champ.

[quote]I like it when the restaurant tells you it's house made vs. something they bought, premade. Restaurants get accused of serving tons of Sysco foods. So, it's nice to know if something is made by the restaurant. Yep, we added water to the powder in the packet. Voila!

[quote]You'd have to get to it early though because it would harden and must be re-microwaved with tortilla chip detritus from people dipping into it and the queso would brown into a cement-like substance on the side of the bowl.

OK, this is a case where Sysco really is your friend. Ready-Melt! It stays creamy though I don’t want to know how.

[quote]I’m COUNTING CARBS Honey that’s still 3/4 of the gay male community in 2022.

[quote]Mashed potatoes are mashed to a paste and then things are mixed in. If the cook is skilled. Most mashed potatoes – not my own – have some heft and aren’t like liquid potassium. (Hey there’s a book title: Another’s Mashed Potatoes, Not My Own. Has it been done?)

[quote]I see your Raspberry Coulis, and I'll raise you a Raspberry Vinaigrette. Bond villain suddenly appears. Scene. Finis.

[quote]I agree that many of these foods are no longer chic but some are still delicious. OF COURSE. Marry me r168.

When we moved into a new apartment in 1994 our neighbor had us over for “pesto pie” and Zima. Pesto pie was a refrigerated pie crust smeared with jarred pesto and mozzarella then covered with the other pie crust from the package. Bake and throw on some pine nuts.

r298 - I would normally pick zima for the worst part of any dinner/evening, but those two things are an even tie.

sorry you had to live through that.

Burrata and honeycomb. But it’s still delicious.

Roasted red pepper (char it over a gas burner and peel by hand at home!) definitely had a moment of over exposure back in the 00s.

I will never not love roasted red pepper, especially on pizza. And i don't care about people's thoughts on hummus, i love it - all kinds. But i'm pretty big on Mediterranean food in general. I could probably live on it.

Calling out a food for becoming too prevalent (and probably too trendy) isn't saying it's either "good" or "bad" in itself. Personally, I like most of the foods mentioned in this thread, but it's true that many of them had their moments of just being everywhere too much.

Rose

I hope you don't really think that Uber Eats operates ghost kitchens, r236. Uber Eats delivers food. Restaurants suffering through covid operate ghost kitchens and market them through third party delivery services in order to make up for lost revenue.

Stupid craft beer places that popped up in residential neighborhoods and the shitty meat smoke they belch into the air. Tubby, bro-hawked fathers bring their squealing crotchfruit and too-cheap-for-a-sitter fraus to show off their grotesque manners.

I’m surprised Uber or someone hasn’t come up with a kitchen-sharing app where you can rent out your oven to someone who wants to cook with it. They can them sell and deliver the food via Uber Eats. Imagine the health code violations.

The 90s were all about brew pubs where they brewed beer on the premises. It seems like these are less prevalent now. Also the growler fad of the 00s. There were probably ten growler shops within a couple miles from me. The problem with growlers is who can drink a gallon jug of beer before it goes flat.

This sounds pretentious-

LOCALLY SOURCED

Cake pops are so juvenile and corny.

Until very recently I thought “tiramisu” was some Japanese dish.

^ Beware the “tiramisu”....

Pumpkin spice was a fun flavor when it first appeared on the scene 15-16 years ago. But then, every food seemed to start having a pumpkin spice version appear every fall. Even Oreos. Pumpkin spice became so common, it lost whatever was special about the annual fall rollout.

Now its just a sign fall is on the way. Sort of like Christmas decorations going on sale in August.

R313- The last time I was in Provincetown I was shopping at the Stop And Shop there- this was August 2017 and they already had BIG bags of Halloween chocolate for sale.

Red velvet cak is just dyed vanilla cak for fucks sake. All of this fucking fuss over dyed cak!

Miss Manners at r306 thinks calling kids crotchfruit is good manners

Veal Prince Orloff

Pork, the other white meat.

I love them, but really, they are STILL everywhere: pulled pork sliders. Same goes for sweet potato fries.

Dippin’ Dots

[quote] Also the growler fad of the 00s.

I completely missed this fad.

Sweet potato fries, I like. I wish it were an option everywhere.

r321 i like sweet potato fries too, and I feel like (at least around me) it IS an option everywhere. It's more the rule around here, rather than the exception, that they are on the menu.

Not to derail the thread, but, along the lines of Cheez Whiz and Velveeta not being what they used to be, Ritz crackers aren't either. A friend gave me a box -- there'd been a two-for-one sale at her Safeway -- and they weren't as buttery as I remembered them. Looking at the box, they're now made by Mondelez in Mexico. I ate them anyway, still pretty good, just not as good.

Ritz crackers! Sad! Those were good. I believe the companies do change the formulas on these things.

Fig Newtons may have changed or that just may be my tastebuds. I do like Fig Newmans (orange package), though.

Hostess cupcakes still taste about the same, IMO. Smaller, though.

Also add Thomas English Muffins to the They've Changed Somehow list.

In the late 2000s, people were putting ranch dressing on everything.

There was also an obsession with bacon around that time. I love bacon, but I don't really want to drink bacon flavored vodka, which I did see in a store once.

All the Hostess products suck now. Someone explained that they aren't delivered fresh any longer, which means they have to put a bunch of shit in them to keep them shelf ready longer.

R315 the original recipe called for beets for the rich red coloring. I don’t think that folks make it like that anymore because it’s easier to use food dye.

r328 not to mention the dirt aftertaste using beet juice would impart

Burgers on pretzel buns.

Burgers on doughnut buns.

Burgers in general

I'm making deviled eggs today just because that CUNT INA said they were evil.

We know why Ina thinks they are evil...

Ina Garten is shitty and I hate that name with every fiber of my being. It’s fucking stupid!

Red velvet cake has cocoa powder in it, r315.

Swiss chard. Wtf ever happened to that? Was all the rage 10 years ago.

I haven't eaten swiss chard since I left home at 18. We had an extensive garden, and this was served about once a week. Steamed/wilted if I recall, similar to spinach. Wasn't really something I looked forward to at dinner.

Lavender. But I like it.

A local bakery used to put lavender in a lot of their goods about ~10 years ago, R337. They've since mostly stopped but I always found the taste vaguely medicinal and not good for flavouring food.

There's a place here in Sonoma County that makes Lavender ice cream when the lavender blooms around here. It's delicious. There's also a local chocolate shop that makes all their own truffles and their dark chocolate lavender truffles are to die for.

I used to do oil painting and lavender smells like turpentine or paint thinner.

Salsify. I still don’t know what that is. What is it?

"natural" or "all natural" on food product labels, the word "natural" really means nothing, or in most cases the word "natural" was printed on labels, they are scams!

And "organic" food, even bigger a fraud!

r341 part of the dandelion family; you eat the root kind of like a Jerusalem artichoke. I've never had it before but apparently it has a mild, oyster-ish taste. They grow wild around here.

Lavender = soap = gross in food

Broccoli rabe.

I would not mind seeing the demise of the triple-decker burger that requires you to select from 16 toppings. Also don't get why tater tots are a thing, when served in restaurants. Charred brussel sprouts, you need a rest.

Really, a double decker burger I've never been able to figure out. By the time you put everything on it, you either need to unhinge your jaw to bite through it from top to bottom or nibble around it, getting only some of the ingredients. Nope. I want all ingredients in every bite. That's what a burger is about.

Bacon. Bacon t-shirts and household goods proclaiming ones love of bacon, the Baconator sandwich, bacon on ice cream, bacon flavored liquor/bacon bloody mary's and martini's, bacon cookies....STFU, fatties you like pork, so what.

Any food that becomes a part of the persons personality- like bacon, pumpkin spice, etc. Ugh. So lame.

[quote] Do people still eat tofu?

That’s like asking if people still eat chicken, or if they still eat corn? Tofu is a staple.

White people 🙄

I'd rather eat staples than tofu.

People of whatever color r351 happens to be. Ugh.

I love asian food and eat tofu when ever I can. I'm not a baby

Macaroni & cheese for thanksgiving. It’s never been a African American thing until everybody got told it’s an African American thing.

Now white people are appropriating Hoppin John on New Years.

I agree with the posters upthread decrying anything with “artisan” used to describe it. I envision smug hipsters wearing aprons serving beer and cheese and any other mundane items that they make labor intensive when it doesn’t have to be. They sicken me.

AND GET OFF MY LAWN.

Macaroni and cheese has long been a staple of ANY gathering in a Black family. Thanksgiving most certainly.

I thought tofu’s popularity might’ve declined since it’s made from soy which causes bitch tits in men.

I thought so too. Soy products seem to have lost their popularity.

Interesting that soy doesn't seem to cause problems in Asian populace - both sexes. I may be wrong.

I can't image it does, haven't they been eating soy products for decades if not hundreds of years now?

hot sauce

Hot n spicy

I was just going to ask- tofu/ soy increases levels of estrogen

Now that soy additives are in EVERYFUCKINGTHING we are getting overexposed to it. Back when it was just present in obvious things such as tofu and soy sauce, it was easy to avoid. These days, it's disturbingly (Mary!) difficult.

I really don't get the whole MARY "avoid soy" shit. It's not like i'd be eating this more than once or twice a month. is there really a danger? i feel like (puts on tinhat) this is something that was put forth to avoid people from using soy and concentrate on beef/animal proteins in the US. This is the most tin-hatty i've ever gotten but honestly...Asian people live long lives and eat tofu OFTEN.

But how come Asians can consume such large quantities of soy but it's considered bad for westerners? I'm assuming it has to do with where soy is sourced in the West

It's not just the quality, it's the quantity. Look at the back of a can of soup. Soy. Look at that frozen lasagna. Soy. It's not just in cheapo dollar store processed food. Those organic sausages from Trader Joes? Soy.

I don't eat those things often r366. therefore, i think the once in a blue moon i eat tofu, i'm pretty safe.

I agree r367 Just throwing it out there to the thread in general. However, if you do grow a nice set of tits, post your photo.

I kid, I kid....

I've been eating soy all my life (I'm Chinese) and alas, no tits. Asians seem to have no repercussions from MSG either.

fraus are queefing over this thread.

Fraus are the reason half of this shit has become obnoxiously ubiquitous.

There are no reliable studies showing soy has any feminizing effects on males. None. It's alt-right and science bro propaganda, and the legions of Asian men who continue to eat soy without growing boobs or losing the ability to father children should really be enough on its own to have you questioning the whole stupid 'soy boy' thing.

Quiche

Soy quiche

Frozen yogurt likes to rear its head every 2 decades or so.

Gelato. Several gelato places opened in my neighborhood. They did not last.

Cappuccino shops were all the rage in NYC in the 80s. They sold lots of desserts including 2 80s favorites, tiramasu and key lime pie. Problem was they couldn’t sell enough cappuccino and desserts to stay in business. I don’t think any of them lasted a year.

Saffron. I know it lends flavor and color to many foods but, in the 00s, people were looking for dishes to use it in and then telling everyone how EXPENSIVE it was to buy!

"The Gobbler" or some version of it. It's basically the leftovers from Thanksgiving (including mashed potatoes and gravy and stuffing and cranberry sauce) between 2 slices of bread. I'd hazard a guess it was created by someone drunk who either missed Thanksgiving dinner or decided this was the best way to eat the leftovers.

Cream pies - chocolate, banana, etc. I remember my Mom buying these in the 70s and 80s. We had a "freezer plan" through Bamberger's (now Macy's). You ordered frozen meats, vegetables, concentrates like orange juice and Hawaiian punch, and you got the freezer for free. She ordered once a month and always included a banana and a chocolate cream pie.

The Gobbler, every family growing up in East Falls in Philly did that sandwich with the leftover Turkey. My mom never threw out Thanksgiving leftovers. By Sunday, it was all in the Turkey soup, except the cranberries (they were finished) The twins are flying in today (Greg& Zach). I was told...it's turkey weekend, plus their twins are coming in too. Peking Turkey time!!

Ah r378, you just reminded me of TUMERIC. It's in fucking everything now.

Lots of garbage food actually did taste better in the 60s and 70s. Sure we grew up and our tastes evolved, but some crap was made with better ingredients. McDonalds was better, for example. Or remember all the things made with tasty lard? Like those 25ç fruit pies - they had actual chunks of apples in them, and dough, deep fried in lard, and coated in cane sugar glaze. That's all much tastier than the garbage that replaced it. Coke tasted better.

R381, I agree.

In the 90s, Hostess and Drake's realized kids were eating Yodels, Ho Hos and cupcakes for breakfast so they put vitamin B in them to make them "healthy." Shortly after they came out, I tried a Devil Dog. It tasted like vitamin B smells. They were disgusting. Haven't had one since. It was a shame because one of my childhood memories of my Mom packing a sandwich, Ring Ding, and apple in my brown bag lunch for school. No matter how she packed my lunch, the apple always wound up smooshing my Ring Ding but I loved it anyway.

Funny you should say lard, my neighbor Ruth is baking pies for the turkey weekend, she uses lard for pies and the mini pies for the teenagers (human eating machines) Donuts too. I need real donuts!!

Tofu.

In countries where they eat tofu, they're also eating other things like beef, chicken, fish, etc. Tofu is not the only thing they're eating. Yes, there are vegetarians / vegans who would only be eating tofu.

My little dog pissed on the rug. Oh well he couldn’t help it.

R381 and R382 need to come join us in the 'I want to eat an entire cake' thread where we are spookily discussing this exact thing (shit tier foods now being even more shit tier now than they were in the past).

As for tofu, a single dish changed my mind on it entirely. I never hated tofu (it tastes of nothing the way I always had it, so I couldn't have strong feelings) but also never really wanted it. That dish was mapo tofu. In the space of the 15 mins or so it took me to shovel that deliciousness down my throat my opinion on tofu was changed forever. I even learned to make it using the proper ingredients from the Asian grocer and the lady there now thinks I'm trying to land a Chinese husband. Nope, just a fucking pig.

Dark chocolate. It always tastes salty to me but fine as an alternative. Now it’s the default.

Super dark chocolate tastes unpleasantly sour to me. I like some dark chocolate, but I like milk chocolate as well. I think the trend will swing back to milk chocolate. It's much more palatable.

What was that fizzy red wine everyone was necking down a few summers ago?

Alfalfa sprouts. Those things were on every salad bar in the 80s. I bought some for making salads at hole, but then I realized they taste like dirt. I think they’re prone to salmonella so you don’t see them that much anymore.

Hole=home

Ranch dressing.

When did that stuff appear?

Now you can’t get away from it.

braised or roasted brussel sprouts as an appetizer or a side. It's everywhere and I'm done with them. They're usually overcooked and then they add bacon and parmesan and olive oil.

crispy-burnt mini-cabbages. No thanks.

R316 I never claimed to be the paragon of gentility. Still, that's no reason I should have to hear these hogs' compressed epiglottal cackling in my bedroom at night, or glimpse their greasy, gaping maws all the way down to their adenoids while they feed at the trough.

Reminded of another most annoying one tonight “airline chicken.” We’re so kitsch and retro now that we want to brag about THAT?

Was it 25 summers ago, R389, and was it Beaujolais?

R389 Oh god, are you thinking of Rose? That shit was everywhere for a while. From Really Fake Housewives to Really Fake Brangelina. Everyone was putting it out. I don't remember the fizz bit (a good Brut pink sparking wine is quite nice and not at all sweet) At least it is not as sweet as old school Pink Zinfandel (barf) but still beyond overrated.

Lambrusco was the sparkling red wine I was thinking of. It was popular for a brief moment but then rosé took over.

I heard ebbybody yakkin bout the nuwell kazine. Fancy frog shit.

Belgian cuisine has its ups and downs in terms of popularity. One year it’s in and all the rage, then it drops off the face of the earth.

R392 Ranch dressing has been very popular since around 1978.

I remember when Hidden Valley Farms in an envelope was the only ranch dressing on the market. You would mix with buttermilk. That was actually pretty tasty. The stuff that comes readymade in bottles is usually crap.

R402 are you Aunt Martha?

R402 Yes, this was a huge craze in the late 70’s. The first time I tried it as a little kid, my mom making it “homemade” with the powdered envelope, mayonnaise, and buttermilk, I thought it tasted amazing. It was quickly everywhere.

I think I remember a big ad campaign in the 80’s when they started selling it in bottles, like it was a huge deal.

R404 At last! Hidden Valley Ranch in a bottle.

Sushi in the 80's is done, done, done. 2010's Poke, Poke, Poke! It's raw fish in a bowl instead of a roll, Stop trying to make it a thing. Asians have been eating raw fish for thousands of year. Non-Asians need to grow the fuck up and stop pretending they are part of a new hipster food group. It's obnoxious and ubiquitous.

Almond Milk. It's fucking everywhere and in every recipe. The funny thing is, besides the fact is not really milk of any kind, they only use about a hand full of almonds to make the juice that goes into the container. Almonds are expensive. I's literally 99% water. 0% nutritional value. But it sounds nice to say you are not eating any dairy and milk from plants so much more healthy. Delusional nutrition.

r406 my parents live on the Big Island for several years and before that, Kauai. Poke is a mainstay on all the islands.

[quote]"Tiramisu was to the 90s what pasta pesto was to the 80s. It was done, done, and overdone, and we all stopped making it." -- Ina Garten.

Ina needs to STFU. She has issues with Italian food I have noticed. Equating it to not really cooking. That fat frau makes a lot of dated food from the 80's, they just all happen to be French inspired. Funny how those never go out of style in her book. She has issues with any sweet thing that is not a French pastry.

How long have you been making those French Profiteroles Ina? You realize no one orders cream puffs at restaurants anymore right?

[quote ]Poke is a mainstay on all the islands.

Most people don't live on an island in the middle of the Pacific ocean.

r410 well...if that's what is available to you, instead of shipping beef and other meats in, wouldn't you say it's best to source your food locally? I mean, rather than racking up all kinds of emissions from trucking food from all over hell and creation, wouldn't a better idea be to source as much of your food as you can locally?

And speaking of that, there's more than enough poultry to go around with the amount of wild chickens everywhere. Tons of fruit, so many varietals of avocados and mangoes. Pretty sure they even have wild boar there, but i never heard any when i was visiting.

R411 has no reading comprehension skills. I never said people on islands or people in waterfront community in Asian countries should stop eating fish. I am pointing out the American obsession with it as if it's some new food group.

[quote]wouldn't you say it's best to source your food locally? I mean, rather than racking up all kinds of emissions from trucking food from all over hell and creation, wouldn't a better idea be to source as much of your food as you can locally?

Yes, but the same it true for fish. Importing raw fish hundreds of miles inland from the sea is just as bad on emissions. No one should be eating Sushi or Poke Bowls outside of port cities in the US. Why are there Poke Bowl chain restaurants in the Midwest for example?

Not arguing with that r412. I'm not a big fish eater, but can't they source fish from lakes and use that in Poke bowls and sushi? Sorry, i'm kind of pesca-ignorant.

I eat sushi on rare occasions and ate Poke over in HI. I mildly enjoyed it. I live in CA so we do have fish available to us fairly easily.

Agree r407 The only way it can have a nutritional value is to get the calcium fortified kind. It helps but is still rather tragic.

Sticking with whole milk in smallish doses. I don't use it enough for it to fuck with me meaningfully be it carb, fat or caloric. Just put a splash in my tea and sometimes coffee. VERY rare times in my even more rare happiness, that is my thrice a month Grape Nuts bowl of joy it does have a lovely FLAVAH! and satiety.

Am I the only person here who doesn't blow all of their money at restaurants? 80% of this mess can be avoided by not paying a large premium to have Typhoid Mary cook your lobster toast and avocado sliders and truffle oil red velvet smashed cupcakes.

I’m surprised poke and sushi have made such durable inroads into American dining. I thought we were more squeamish than that.

Crudite. It's cut up or small vegetables with dip, usually Ranch dressing. Everyone thought they were "eating healthy" because of the vegetables. But, let's be honest, the amount of Ranch dip on the end of the baby carrot contains more calories than the entire vegetable platter!

I've eaten, and continue to eat, crudites, usually one vegetable at a time. And I have never eaten them with ranch dressing. My usual go-to is dill mixed in sour cream, maybe a little mayo to add the taste of salt. Sometimes I make tapenade in the cuisinart with tuna, kalamata olives, garlic, and basil. That's especially good with red peppers (or yellow).

Sometimes I cook broccoli, and sprinkle it with red wine vinegar, olive oil, and freshly minced garlic (I do not substitute anything for the garlic; if I don't feel like mincing garlic, I leave it out).

Artichokes I eat with some kind of homemade mayo, with lots of lemon and a freshly chopped herb of choice (usually basil).

Snow peas (blanched) with dill or smoked salmon cream cheese.

Mmmm...going shopping today. Eating vegetables today.

I miss brie en croûte. You used to see it at every cocktail party in the 90s, but nowadays it’s seldom served.

Hummus and (my favorite) Baba Ghanoush are also good on vegetables and relatively low caloried, especially the Baba.

[post redacted because independent.co.uk thinks that links to their ridiculous rag are a bad thing. Somebody might want to tell them how the internet works. Or not. We don't really care. They do suck though. Our advice is that you should not click on the link and whatever you do, don't read their truly terrible articles.]

Hasselbeck or Hasselback potatoes and any other fruit or vegetables that can be sliced up to resemble an accordion.

I fucking loathe the fried egg in everything trend. Saw a place recently topping pizza with fried eggs. Not a "breakfast pizza" either. Regular red sauce and mozz pie with a fucking fried egg on top.

What is wrong with people? Who started this?

Probably Egg Slut:

Kale is like horses and shoe leather—it’s meant to be eaten only in times of scarcity.

[quote]Lambrusco was the sparkling red wine I was thinking of. It was popular for a brief moment but then rosé took over.

I loved it back when I drank more than once a blue moon. But it was becoming difficult to find by the early 2000s; apparently they needed more space on the trucks for cases of Zinfandel.

[quote] Hummus and (my favorite) Baba Ghanoush are also good on vegetables and relatively low caloried, especially the Baba.

I love both hummus and baba ghanoush, but both are calorie-dense. Hummus is probably worse. Both have tahini or some type of high-oil ingredient as Ingredient # 2. Oils are calorie-dense. Eggplant isn't as calorie-dense as chickpeas.

I love hummus to death. Especially with the pine nuts.

I'll add Smoked Paprika to this list. Practically every recipe now that would normally call for paprika now calls for smoked paprika instead. Smoked paprika is incredibly pungent and should only be used in certain situations imo, otherwise it can completely ruin a dish.

Same goes for chipotles in adobo. They can be really overpowering in a dish if you're not used to eating them regularly. It's as if regular old chili powder is no longer good enough for some people.

I lurv avocado toast. It's all natural so fat free and low calorie. With a pomegranate smoothy made with honey and greek yogurt - all those great vitamins and minerals and NO SUGAR. Best of all, NO CARBS and NO FAT. ALL Natural!

[quote]Foods that became obnoxiously ubiquitous

Apparently brain cells go to fat just like the OP's ass did.

Non-obnoxious ubiquity is so much nicer. One wonders what that is.

Oh, dear.

Not falling for it, R430. Stop stirrin'

Thank you for saying that, R429, I bought some smoked paprika a few years ago (actually probably more than a few) after coming across a few recipes that called for it. Either I got nuclear powered smoked paprika or that shit makes everything it touches taste extremely smoked paprika-y (the smoky part especially, holy hell). I used it more times than I should have until one day just deciding I didn't like it and shoving it to the back of the cabinet.

Chicken thighs for any recipe involving chicken.

Chicken necks

Chicken thighs are cheaper than breasts. And tastier.

R430 Apart from the toast which has fat, sugar, carbs and salt. The average avocado also has around 1oz of fat.

Fancy poultry parts sold here

Isn't the fat in avocados the good kind that promotes HDL cholesterol?

If only avocados didn’t spoil so quickly. They turn brown almost as soon as they get exposed to air.

i tried this *one new trick* where you put the cut side(s) down of the avo in a closed container of water to prevent browning. it worked, believe it or not.

R405, Hidden Valley Ranch is now owned by The Clorox Corporation. They have all kinds of brands under their umbrella that they don't like bragging about because bleach/Brita filters/Johhny Cat Kitty Litter/Hidden Valley dressing all seem like weird bedfellows.

R440, I just read about a way to keep avocados from spoiling so quickly. I saw it on BuzzFeed (I think), but the link below is from Southern Living. I'm going to give it a try as I only eat a 1/4 to 1/2 an avocado every few days. I usually buy 2 every Sunday.

I thought the trick was lemon juice with avocados...I just put them face down on a shallow saucer dish with lemon juice. It's not a 100% solution but it helps alot.

R444 the lemon juice must be fresh squeezed.

[quote]Milk substitutes. Soy, almond, oat, cashew.

I don't get the anti-dairy thing; granted, as an adult, you shouldn't drink a lot of milk, but a little milk in your coffee or in iced coffee isn't going to kill you. At Christmas I make tiramisu - mascarpone cheese from scratch, the works; but my ungrateful family whines about too much dairy!

I like almond/cashew milk on its own but as replacement for coffee/tea creamer? no. I'd just as well use a non dairy creamer over vegan milk.

The vegan thing is a bridge too far…

Manuka fucking honey.

I just eat a whole Hass avocado at a time. I sometimes sprinkle Tajin on it. Other times, just salt. Sometimes, Tapatío sauce.

I have never seen Chex mix in my life. I mean, I’ve seen bags with something like Chex mix in them, but have never been offered Chex mix. at a party or home. My parents never had parties, they were too poor.

R451, try the Utz Pub Mix (Costco). Very good.

[quote]I have never seen Chex mix in my life.

My grandmother used to make Chex mix at Christmas as a treat. It's ridiculously salty, but so good. Perfect drunk food!

Isn’t there a sweet version of Chex Mix?

RAMEN enough already

Whiskey and Ramen

[quote] Isn’t there a sweet version of Chex Mix?

When I moved to Wisconsin, I learned of a thing called Puppy Chow.

Mocha. I’m not even sure what it is, but enough already. Curry too, back in the 79’s curry was everywhere.

Ramen and curry will never go out of style.

[quote] Mocha. I’m not even sure what it is, but enough already

Does your caregiver know you're on the internet?

There are now vegan cream substitutes. I.e. that mimic the taste/mouthfeel of higher butterfat dairy cream. I recently tried a couple of them and both were absolutely indistinguishable from dairy cream when in coffee. Trying to remember the other brand we tried but am linking one here. Insufferable ad copy, excellent product.

The other one was soy based, iirc. But to get the creaminess of course fat is used, in the case of these products a plant-derived oil (canola was in one and possibly both) so these are not low cal or "healthy" foods. They're just plant based. It's the same with the Beyond Burgers etc. They're pretty high fat and couldn't genuinely be called health foods, but if someone just wants to sub a plant based product for a non plant based one, they both do the trick. I've eaten a lot of disgusting processed vegan foods in my time, it's nice that some of the more recent ones are actually managing to sub for the original product.

Yeah, I've read that those Beyond burgers are basically the same as ground beef in terms of health impact. The only reason to eat them is ethical objections to meat, otherwise you're paying triple the price for an almost identical taste and not getting any nutritional benefits.

Avocado toast and avocados in general are far away the most obnoxiously ubiquitous food item of the last10 years. People will definitely look back and wonder why we were so crazy about the most bland combination EVER

IMO avocados by themselves are low in flavor. Like Ina said you have to "season" avocado toast for it to taste like something. TBH I'd rather have pesto toast, at least it'd be flavorful!

Now Dunkin has both avocado and hummus toast with sun dried tomatoes…

Lambrusco is great, especially Lambrusco di Sorbara.

Lately it seems brioche rolls have taken over the sandwich market. It’s been a long time since I’ve had a proper Kaiser roll with poppyseeds on top and cornmeal on the bottom. A brioche roll is too soft and sweet.

Brioche and Ciabatta

Ciabatta especially manages to remove all flavor from the most flavorful sandwich. Fuck it, at this point I'll take a lettuce wrap...which are also everywhere these days.

Yeah r468, I feel like a sandwich on ciabatta is going to pull my teeth out when I bite into it.

Focaccia is the ubiquitous bread.

No mention of the panini? They were all the rage in the naughts...there was a time sandwiches did not exist, they were called paninis.

relevant article

When you can buy Sushi at a 7/11 or shitty grocery store deli case, I think it's safe to say it's obnoxiously ubiquitous.

Pita Bread is everywhere!

Ramen OMFG if I see one more wanabe hipster talk about going out for Ramen I think I am going to barf. We got iit, you grew up on shitty cup of Ramen Noodles and now you think its so sophisticated to get the real thing from a restaurant. You still have baby tastes kids. Not fooling anyone unless you grew up in China and both your parents are Asian.

I remember that R471! That was the era when I discovered that a sandwich could be more than 2 slices of white bread, maybe some mayo and some ham and cheese or egg salad filling, so I can't be too mad about it. One of my favourites at the time even had sundried tomatoes on it. :)

Oooh, R472 - strawberry-kiwi! I do remember that being ubiquitous in the 90s.

Long Island Iced Tea used to be everywhere in the 80!

Now it's the boring non-alcoholic fucking Arnold Palmer.

Tex-Mex was huge in the 90's

Never hear about it now unless you live in Texas.

[quote] Not fooling anyone unless you grew up in China and both your parents are Asian.

Ramen is a Japanese thing. Yes, it's an interpretation of a Chinese thing.

7 layer dip. AKA cans of Mexican food layered in a glass bowl. No cooking required.

Pasta Salad at EVERY event that involves people pitching in to bring something.

I'ts cheap, easy and cold. Got it, you are lazy butches. But we really don't need 7 different vats of carbs because you are too lazy to actually cook something or too cheap to spend more than 2 dollars on a box of dried pasta.

What about jello salads? Anyone who attended church picnics & potlucks in the 70s knows all about jello salads in various forms

Lambrusco in it's current form is also quite good; I also remember my parents drinking Blue Nun and while you don't see that around anymore, cheap, sweet Riesling is still very popular, it's just packaged to look cooler these days

Gewurztraminer and riesling are legit wines. Goes well with certain flavors of foods.

[quote]Gewurztraminer and riesling are legit wines.

Oh, I'm not knocking them - I was just responding to the "ubiquitous foods" thread & that Blue Nun used to be everywhere (or at least it was with the redneck set that didn't want to drink Busch beer), but now that type of wine has been repackaged into something cooler. There are some excellent rieslings out there

R423 way to ruin a perfectly good pizza. So nasty.

Egg on a good pizza is so good though, and I am Italian saying that.

Scrambled eggs! Oh God, they're everywhere!

When I was a kid, the neighborhood ladies learned from a few local Italian American moms about fried zucchini flowers and fried zucchini this and fried zucchini that. The flowers were good. Everyone made them.

I do not get the "sunny side up egg" on everything; gross. The only good egg is a thoroughly *cooked* egg

I like a runny egg yolk.

same R491. I don't like snotty whites but the cooked white/runny yolk sweet spot is where it's at.

Runny, uncooked egg yolk is glorious, it's like nature's cheese sauce. What I do hate about sunny side up is when then thin transparent film over the egg yolk is not cooked, it has the absolute grossest saliva-esque jelly like texture that can ruin the whole thing. That's why I usually spoon the frying oil over the egg yolk or cover the pan when making them.

No one likes that R493, if you are eating sunny side up with whites are still clear it's not cooked. A good cook knows how to keep the yolk runny and the whites fully cooked for sunny side up. Usually it means covering with a pan to blast heat from the top for a minute or two. Or basting it with hot butter from the pan. Also helps if the eggs are not ice cold just out of the fridge.

Sorry to hijack the thread but I prefer an over-easy egg. The yolk is still running (when cooked right) but this way, I can make sure the white is cooked.

its not really the whites i'm talking about, its the transparent film over the yolk that needs to be either cooked or removed unless you want to feel like someone just dropped a wab of spit on ypur egg.

It’s why I never eat okra. I hate that slime. Unless it’s in a gumbo or something…

What does okra taste like?

zucchini with extra slime and ooze.

Eggs.

I've researched and the problem is that egg whites & yolks coagulate at different temperatures. The white does coagulate at a lower temp (than the yolk). However, by the time the white is set up (not runny), the yolk is partially set-up as well.

You can mitigate this by doing what R494 describes (putting a lid on the pan, etc.). Poached eggs seem easier to get the solid white & thoroughly runny yolk. Over-easy is a good solution as well.

I was going to buy a sous vide device just for cooking eggs. But I researched and found out that even sous vide will give you runny whites (if you want to retain the runny yolk).

The outrage of egg on pizza but nothing on pineapple...............smh

Okra has a stronger taste than zucchini. I don't really know how to describe it. Maybe zucchini stems....

Egg slime posts have suddenly become obnoxiously ubiquitous.

Zucchini bread and baked ziti were the bring alongs at 1970s gatherings of my mother’s family

Zucchini bread and its tropical cousin banana bread fill me ennui and loathing. You can keep your crappy quick bread made from rotting produce. I want coffee cake with a slab of streusel on it.

Gluten Free Oh for the love of fuck. The gluten free industry has people convinced that gluten is some sort of poison. Gluten is an important part of your diet. Gluten is GOOD FOR YOU. A small small number of people suffer from cilliac (sp) disease and are thus gluten intolerant, but it’s rare and all these people who think they are gluten intolerant, AREN’T!!!!

Speaking of Zucchini, lets talk about FRIED Zucchini. That shit needs to go away, been around since the 80's. Crispy on the outside, gross and mushing on the inside.

Ahi Tuna at every steak or fish house or appetizer at any gastropub is obnoxiously ubiquitous. It's just Sushi by another name. RAW STINKFISH.

Guacamole

Ramps

Not a food, but those fucking little succulents….enough already

Quinoa. Edamame.

Guacamole is a classic, been around for hundreds of years, it's not a fad.

Houlihans used to have excellent zucchini sticks. Then one day they replaced them with zucchini round slices that fucking sucked.

Roasted Brussels Sprouts with Balsamic Vinegar. I swear every fucking restaurant makes these.

[quote] Houlihans used to have excellent zucchini sticks

You're funny, r512.

R512 yes - that was absolutely devastating in the history of my life.

Zucchini chips are NEVER as good, by the way.

TGIF had very good potato skins. An old school restaurant in my town had some good potato skins but discontinued them!

Bump

Katsu curry. Yuck.

Hate charcuterie boards too.. think they're kind of gross.

Cream cheese in sushi rolls ! Nasty.

Calamari in any way, shape, or form.

How can someone hate katsu curry and charcuterie boards?

You aren't invited to my house then.

Calamari is an American Italian classic. It's actually hard to find done right where it tender and not chewy, lightly battered.

Raw Asian Fish ___________ is ubiquitous among whites who think they are cool trendy and Asian.

Sushi / Sashimi / Poke... all the same shit with a different name. RAW FISH

Calamari is an odd choice, it's a classic, it's everywhere and it was never trendy. There's a Greek dinner close to my house that does it deliciously, super fresh, tender, fried and served with hot mayo and marinara on top of a fresh mixed salad. Yum .

Is Sashimi just a slice of raw fish served over a little roll of sticky rice?

Sashimi doesn't have the rice, R526.

Also, not all sushi has sashimi on / in it. Sushi is the one with rice.

Stay classy, R524.

Quite big tits

[quote]Sushi is the one with rice

Not always, my neighbor who was born and raised in Japan offered to bring Sushi to a pot luck once. Everyone was excited until she show up with what looked like a salad with leaf lettuce and raw marinated fish. NO RICE at all. No Rolls! No Seaweed! She said "you Americans don't really know what Sushi really is", those rolls are only one form of Sushi.

Pretzels in NYC are WAY OVER RATED and ubiquitous. There I said it.

I love you r306. Spent a lot of time in Brooklyn in the 2005-2015 era and you’re so hilariously spot on.

The linked article is a non snarky addition, I feel for this author and think it’s a great piece of writing.

A newly opened restaurant back in my hometown has strawberries in balsamic vinegar, tequila lime chicken, and several dishes named Mediterranean (whatever) on the menu, and I thought of this thread immediately.

The word "artisan" was thrown about so carelessly in the Dubya years in America that it lost all meaning.

R534 There was even a film studio by that name. Artisan Entertainment brought us THE BLAIR WITCH PROJECT and REQUIEM FOR A DREAM.

My bread is ubiquitously "Artisan" it's available in every major grocery store. That's how special and rare it is. It's one isle over from the frozen pizza section with it's "hand tossed" DiGiorno crust.

Here in England ,Smoked Salmon (I think you gurls call it Scotia or something), used to be a delicacy. Now you can buy it in sandwiches in gas stations and even when you buy it at a great price from some fancy deli it tastes like overly salted shit and is all greasy and slimy.

Same with avocados. Great delicacy (here) in the 70s and 80s, now they sell them by the ton and they're tiny and not very good at all.

Tiny Avocados are not good, think they come from Mexico which sounds good but it's not. Big pit, hardly any of the fleshy part that you eat. The best Avocados in the world actually come from California, they were bread there over 100 years ago to be a nice size with thick fleshy part with a small pit and better flavor too. Even restaurants in Mexico imports them over their own. They are called Hass Avocados.

I've noticed that smoked salmon here (Canada) has also become disgusting, R537, and in the same way you describe: greasy, slimy, overly flavoured with salt and that awful "smoke" flavour they too not-actually-smoked foods to make them taste as if they were. It's the sliminess that grosses me out the most. I never order anything from a restaurant with smoked salmon as an ingredient because everything it touches ends up tasting and smelling of it.

Salmon candy AKA Indian candy is a BC/west coast thing, nuggets of smoked salmon flavoured with brown sugar or maple syrup or some other sweetening agent and it is MUCH more delicious that the slimy crap you see everywhere.

Supermarket Sushi

S'mores - groceries display the components together, customers buy them. Why? They suck.

“Locally sourced”…..

I’m so gddamned sick of hearing this shit. It’s bullying virtue signaling code speak to convince you to buy/support all the local hipsters-turned-“farmers” who gouge the the shit out of you by charging $7 for a dirt crusted head of lettuce.

Personally, I'm getting awfully tired of cod poached with tomato coulis and prunes.

Sweet potatoes. Candy ass crap!

Cultivar veggies.

OP thinks that fads are "obnoxious" for being "ubiquitous."

First, she needs to have her sensitivities realigned if she is going to pretend to be a public purveyor of foodstuffs and other indicators of trends and fashions. Just because one has seen something three times, it does not mean that ongoing discovery by others needs to be considered offensive. Does the OP faint at Thanksgiving's deep-fried "roasted" turkeys? Does she defensively pee at the vision of a popular red velvet cake with cream cheese icing? Does the thought of a 1958 fondue pot simmering, just as the trend took off in the outer ring of the NYC fete class before oozing out to Montana and Alabama by the 1970s, make her swallow her tongue?

In today's world, a person reeling at cliches about popularity is apt to be considered an asocial masochist. Even Proust had his limits, for fuck's sake.

Second, the OP needs to consider the actual definition of "ubiquitous," although the rest of us rather like the image of the bald top of OP's large head disappearing into an ocean-sized muck of her imaginary tiramisu bog world.

But a great thread!

bump

R542 you can be DAMN sure they'll never breathe the words "locally source" at your GOP country club, or any of the Trump Hotels you frequent on your travels.