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2023 Author: Cody Thornton | [email protected]. Last modified: 2023-05-24 11:20
We sushed the tartare. Sunday lunch brunch. Powdered street food. Tasted macaron and American coffee instead of butter cookies with tea. Cupcakised grandma's cake. We picked ants and wild herbs. I mean, someone, not us.
Styles, recipes, foods that are little known or never heard before appear in restaurant kitchens and suddenly we discover that we can no longer do without them.
Confess that hipsters aren't always the others, that you have also happened to turn food into a status to be exhibited and instagrammed. That you too once in your life participated in the fashion (food) party by eating at least one of these 10 foods.
It is not so?
Without further praise for falafel, small and insidious Middle Eastern meatballs of legumes and spices: you would eat 100, perfect for vegetarian palates and for those who love and seek Jewish cuisine, they allow a quick pit stop.
Yes, it's true, all in all they are light, but with this excuse be careful not to consume multiples of ten (like me) and not to drown them in kilos of hummus or tahini sauce (like me).
This illustrious stranger, suddenly struck by a reputation in the style of Masterchef. Now we find it everywhere and in any case, even where perhaps a potato fit better. It is indicated in diets, it is true, but are we really sure that it is always needed?
Pay attention to it, there is now no base, no cream, no sauce that will miss the opportunity to be soaked in Jerusalem artichoke. Yes, we are over now. If you're cool, you name it by one of its thousand other names.
Imported from Thai cuisine, it quickly becomes everyone's friend. So let's go to strings of dishes where the poor and mistreated lemon would certainly be better off.
But do you want to put? A menu that says "Spaghetti with mussels with lemongrass foam"? A whole different story.
Hordes of people rushing to the organic shop or supermarket to buy kamut bread and pasta convinced that they will soon lose weight.
The biggest misunderstanding of recent times or advertising deception if you prefer, even credits it as a product suitable for celiacs. False. Very false. There is gluten and not even a little. Good Kamut pasta, yes, but not for weight loss.
A large bowl of hot meat or fish broth with more or less thin noodles or wheat noodles, to which miso or soy sauce, slices of meat, shellfish, bean sprouts, leeks, dried seaweed, kamaboco (compact and colorful dough made up of surimi and blue fish smoothies), onion, eggs, corn and so on ad infinitum.
And so, as in Japan, our restaurants are populated with long counters, bowed heads, customers bent over the steaming bowls and the characteristic sound of sucked broth: the iconography of a ramen.
It resists. Sliced, smoothed, cooked, raw. In appetizers, cocktails, meats, or as ice cream. It is very good, I am a victim of it myself. But does it allow a note?
Cooks and Chefs: Take the slices of ginger out of your eyes. Dishes don't get exotic just because you scratch the aforementioned fragrant root on them.
Oat cream has replaced rooted dishes in restaurant menus, silently becoming the protagonist of a la page breakfasts. Okay, not everyone concentrates vitamins, iron, sugars, proteins in the same bowl, but our mothers have always known it: weren't your first meals based on milk and oat flakes?
Except that today it is a craze: salty, sweet, with fruit, dietetic. Flour and oat flakes (preferably toasted) in equal parts. Two portions of water and one of milk. Salt after cooking. Honey and Greek yogurt for garnish. And all to compulsive on Twitter as Nigella Lawson prepares it today. But can it be?
Never again without, for heaven's sake. Who feels more like giving up those tender loving tufts. Sprouts of peas, soy, rhubarb, radish, carrot, savoy cabbage, courgette. And so on.
Since spring has begun, the dishes are all a minute and crunchy sprout.
With whole chickpeas, pistachios or pine nuts, hot or cold. Today everyone, from small bistros to starred restaurants, everyone offers their own version of hummus. The recipes are the most varied, usually made with chickpeas, cumin, garlic, a squeeze of lemon, sweet paprika, extra virgin olive oil and salt.
If you make it yourself, don't forget the whirlwind of tahini sauce (sesame sauce) in the center. You will be cool (what does it matter if 100 grams of tahini contain more or less 600 calories)
Going for Tapas is very similar to the Venetian cicchetti tour: you move from one place to another and enjoy cold and hot, spicy, spicy, sweet and sour dishes accompanied by different types of wine or beer.
The era of burgers gradually fades, and thanks to aperistreet food, Italian-style tapas bars are increasing. Do you like them so much too? There are no more doubts now: you are a fashion food victim.