tag:blogger.com,1999:blog-28602475.post116300797135074071..comments2024-03-19T02:18:05.094-07:00Comments on Gastronomy 101: MISC.: Guess the Next Food Trend, Round 2KThttp://www.blogger.com/profile/02165100078263150451noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-28602475.post-1163268709913715902006-11-11T10:11:00.000-08:002006-11-11T10:11:00.000-08:00that's so funny... I totally read that Daily Candy...that's so funny... I totally read that Daily Candy article and thought about your post. prophetic!Colleen Cuisinehttps://www.blogger.com/profile/02167221081764955985noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163213587806616962006-11-10T18:53:00.000-08:002006-11-10T18:53:00.000-08:00I would LOVE if macarons became a new food trend. ...I would LOVE if macarons became a new food trend. I would especially love it if bakeries would start opening that had new flavors each season, like in France.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163208378170531962006-11-10T17:26:00.000-08:002006-11-10T17:26:00.000-08:00Earlier this year I would have said those pate au ...Earlier this year I would have said those pate au choux puffs from "Beard Papa" filled with whipped cream are the next food trend. Now I'm betting on the French macaron. Practially no fat, cute little bite size, low in sugar, pretty colors, and the perfect foundation for about a gazillion exotic flavor combinations. I just found a recipe for Dark Chocolate Earl Grey Macarons. But I swear, I'll take a freshly made donut any day!La Vida Dulcehttps://www.blogger.com/profile/03107042392790704708noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163105343196929842006-11-09T12:49:00.000-08:002006-11-09T12:49:00.000-08:00Well, I was gonna buy you one of the EXPENSIVE van...Well, I was gonna buy you one of the EXPENSIVE vanilla bean pods, but since you'll settle for a cinnamon stick ...KThttps://www.blogger.com/profile/02165100078263150451noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163105253791177372006-11-09T12:47:00.000-08:002006-11-09T12:47:00.000-08:00maybe a cinnamon stick?(I know, I know, don't push...maybe a cinnamon stick?<BR/><BR/>(I know, I know, don't push your luck, jer)Jeremyhttps://www.blogger.com/profile/13681063596765031464noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163102252993141032006-11-09T11:57:00.000-08:002006-11-09T11:57:00.000-08:00No, I get it ... I am just being difficult. I can'...No, I get it ... I am just being difficult. I can't help it. I'll buy you a vanilla bean next time we're out to make up for it.KThttps://www.blogger.com/profile/02165100078263150451noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163102156251059062006-11-09T11:55:00.000-08:002006-11-09T11:55:00.000-08:00not the molecular thing; IU just think it'd be fun...not the molecular thing; IU just think it'd be funny to be given rock candy on a stick and charged $40 for the "purity of sugar" flavor. I think the vanilla bean example captured my joke a little better.Jeremyhttps://www.blogger.com/profile/13681063596765031464noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163096641199840712006-11-09T10:24:00.000-08:002006-11-09T10:24:00.000-08:00Pure flavors is already a trend - that's part of t...Pure flavors is already a trend - that's part of the whole molecular gastronomy thing with the spheres and the spritzes, a lot of that is all about bursts of pure flavor. <BR/><BR/>I would laugh so hard if someone gave me a vanilla bean to eat. Thanks for the stick, but I'm not a dog. <BR/><BR/>But I do think that a gourmet junk food shop would be awesome. Most chefs have at least one thing in their repertoire that fits that description, so why not a whole restaurant?KThttps://www.blogger.com/profile/02165100078263150451noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163096638391406082006-11-09T10:23:00.000-08:002006-11-09T10:23:00.000-08:00Pure flavors is already a trend - that's part of t...Pure flavors is already a trend - that's part of the whole molecular gastronomy thing with the spheres and the spritzes, a lot of that is all about bursts of pure flavor. <BR/><BR/>I would laugh so hard if someone gave me a vanilla bean to eat. Thanks for the stick, but I'm not a dog. <BR/><BR/>But I do think that a gourmet junk food shop would be awesome. Most chefs have at least one thing in their repertoire that fits that description, so why not a whole restaurant?KThttps://www.blogger.com/profile/02165100078263150451noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163092148552304532006-11-09T09:09:00.000-08:002006-11-09T09:09:00.000-08:00Wait! now I've got it for sure.PURE FLAVORS. No bu...Wait! now I've got it for sure.<BR/><BR/>PURE FLAVORS. No bullshit. Like a lump of sugar taken from sugar cane, given to you in a pixie-stick, with no sensation but "sweet." OR a whole vanilla bean, just by itself. Yeah, that's the ticket!<BR/><BR/>Okay, I'll be serious fo ra sec -- nobody has ever LOST money betting on the stupidity (or at least silliness) of the populace at large. All of the last few big crazes seem to be upper-classish versions of old favorites for the masses that rich folk probably think they are too healthy or too classy for. So they jazz it up. An <I>acceptable</I> donut (Krispy Creme), yogurt (pinkberry), cream puff (beard papa), cupcake (everywhere).<BR/><BR/>So -- fresh-served potato chips? Hot-off-the deep fryer (or whatever) pork rinds? Little, tiny custom bowls of chili made with Kobe Beef instead of ground round? <BR/><BR/>C'mon, I'm onto something here. BELIEVE IT!Jeremyhttps://www.blogger.com/profile/13681063596765031464noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163030484567293902006-11-08T16:01:00.000-08:002006-11-08T16:01:00.000-08:00Ew! Maybe I should take it off ... when you put it...Ew! Maybe I should take it off ... when you put it that way, it sounds gross.KThttps://www.blogger.com/profile/02165100078263150451noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163029090198407942006-11-08T15:38:00.000-08:002006-11-08T15:38:00.000-08:00Nice try buddy ... have you ever seen a vegan donu...Nice try buddy ... have you ever seen a vegan donut? <BR/><BR/>I like to eat healthy, but donuts are not about healthy. I eat healthy so that I can sometimes eat donuts.KThttps://www.blogger.com/profile/02165100078263150451noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163028548734038302006-11-08T15:29:00.000-08:002006-11-08T15:29:00.000-08:00honestly, KT, I finally have a guess on the next h...honestly, KT, I finally have a guess on the next huge food trend. <BR/><BR/>It's whole grain, srouted, sustainable versions of old favorites. Like a deep fried donut, but the batter is sprouted multi-grain, the oil is from organic soy beans, and . . .<BR/><BR/>okay, I'm wrong already.<BR/><BR/>Nostradamus signing out.Jeremyhttps://www.blogger.com/profile/13681063596765031464noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163019972433779912006-11-08T13:06:00.000-08:002006-11-08T13:06:00.000-08:00I WISH my last name was Fritelli. Then as long as ...I WISH my last name was Fritelli. Then as long as I had some calorie-burning metabolistic cola, I would be set for life.KThttps://www.blogger.com/profile/02165100078263150451noreply@blogger.comtag:blogger.com,1999:blog-28602475.post-1163019629636847672006-11-08T13:00:00.000-08:002006-11-08T13:00:00.000-08:00I bet your last name is Fritelli!!! You've snooke...I bet your last name is Fritelli!!! <BR/><BR/>You've snookered us into believing you were in no way associated with that shop of evil fried donoughty pleasures! I'm on to your shameful scheme to promote your side business!!! You want us to run out and buy your sinfully delicious wads of greasy goodness as if you innocently predicted their arrival from the smoke of a burning bush!<BR/><BR/>Hey, speaking of a burning Bush, let me update your foreign readers on the outcome of our elections... :)Acme Instant Foodhttps://www.blogger.com/profile/05433880903890097520noreply@blogger.com