Yesterday we looked at 5 food trends mentioned last week in the Houston Chronicle. Here's the last five.
6. Southern-grown ingredients - Don't look now, but I may be "in". Seriously, who knew that I would ever be on the front edge of a trend? Fried chicken, biscuits, cornbread, barbecue, it's all hot for 2012. Color me thrilled. And also another 15 pounds heavier.
Prepare yourself for the next one
7. Blood - Evidently blood is becoming a more common offering on hip restaurant menus. Another "natural"(?) step in the nose-to-tail movement. Count me so far out. Blood pancakes are becoming popular as are sauces thickened with blood. And apparently there's a recipe for Chocolate-Blood Ice Cream making the chic restaurant rounds.
I'm not sure what to say. I'll stick with YUCK.
8. Peruvian food - Considered one of the most varied and richest cuisines in the world, Peruvians cook with Incan, Spanish, African, Chinese, Japanese, and Italian influences.
And did I mention rich? I could get on board this train.
9. New flavor boosts from condiment-type foods - Yuzou kosho, the juice of finger limes, amaranth, and just some very flavor- packed foods like mackeral are going to be big. Move over hot sauce and salt and pepper.
10. Cheese - Now it's supposedly hip and hot to be a cheesemonger. It's no longer cool to be a bartender or a butcher. Cheese guy is the job. And I just want to say that I was SO ahead of this trend. I told The Chief last year that I wanted to own a cheese shop and be a cheese expert. He did not take me seriously. I never knew why.
Now I bet he's sorry.
I could be famous.
And trendy.
Not just cheesy.
So there's the top 10. Are you ready to experiment? Are you already on board with some of the trends? Do you staunchly rebuke some of them?
Let us know.
Lu
0 comments:
Post a Comment