To all the trends I loved before…and some I didn’t

March 30, 2024 by
 |  9 Comments  |  Leave Comment

I am not one to jump on every kind of bandwagon but I will hop on many that involve food. From the Dalgona coffee trend (what else did we have to do in the early Covid restrictions) back to the cupcake craze of the early 00s (I’m holding on to my cupcake carriers in case they make a comeback) to making more than my fair share of molten chocolate cakes in the 90s, I’ve seen the rise and fall of many trends. I was sad to see some fizzle out – I made so many cute cupcakes – while others I didn’t miss at all.

Dalgona coffee from Serious Eats

One of those was the foam trend of the late 90s / early 00s. I never enjoyed it because as a cat owner, I have seen too many unpleasant foams (always on the carpet) to ever be able to like one no matter how good it may taste. And while I enjoyed cupcakes, the cake pop trend didn’t do anything for me. Moving past the “deconstructed” foods phase was fine by me too. I don’t want to assemble my food – it’s okay for someone else to put the dish together!

I didn’t really need bacon to be put on everything, even though I did kind of jump on that bandwagon. It’s probably better for my health that bacon is back to its normal level of glory instead of the exalted worship it enjoyed a few years back. Moving forward to the present, the recent extra large cookie trend is one that I will let pass me by. Same for espresso martinis, mainly because I am one of those “only gin in a martini” people, although I have stopped judging others for enjoying their vodka-based ones. Mostly. I probably won’t make a burn-away cake either. Are there any new trends that you love (or don’t)? What old trends would you like to make a comeback, and which should stay gone?

Category: Antipasto

Post a comment

9 Comments

  • SheilaS  on  March 30, 2024

    I still love to put an egg on it!

  • Rinshin  on  March 30, 2024

    Although I am ok with sriracha with certain uses like lightly dipping pho beef, I don’t like too heavy handed use of it in pokes, sushi rolls, and some salads. The taste comes on too strongly with some dishes.

  • tmjellicoe  on  March 30, 2024

    I would love for tv cooking shows/competitions to stop with the “elevated” description of a dish.

    I made a fried egg and “elevated”it ?

  • lean1  on  March 31, 2024

    I try to ignore trends and cook local and healthy.

  • Nancith  on  April 1, 2024

    It seems most trends burn out quickly (as they should, haha!) Although always enjoying interesting food and out-of-the-ordinary combinations intrigues me, I usually stick with the tried & true cooking methods since my hubby will dutifully try different things but is much happier with more ordinary fare.

  • Plutarch  on  April 3, 2024

    Nouvelle Cuisine. OMG, what was that all about? A massive ego trip for the chef, with big plates, little substance and tiny portions. I was well glad to see the end of that fad.

  • Plutarch  on  April 3, 2024

    And another thing. Why do UK cooking show hosts insist on calling Bass, Sea Bass? In UK waters there is only one Bass, elsewhere in the world, US included, there are other fresh water and Sea Bass, but they don’t live here. Stop it.

  • JanayBlaze  on  April 3, 2024

    I’m with you on the “burn away” cakes. I feel that way about the “stabbing” cakes, as well.

  • Foodcrazy  on  April 5, 2024

    Not necessarily a cooking trend but the cooking competition shows. There are way too many. When will real cooking shows comeback.

Seen anything interesting? Let us know & we'll share it!

Categories

Archives