Photo credit: @julesdwit.
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Ban Mi sandwich
Adam Platt, New York magazine’s food critic, talks about food trends that come and go, and current trends he wishes would pass more quickly.
Squid ink is often overused, but I have to say that the squid-ink risotto at Salumeria Rosi is excellent. I haven't been to the one on the west side -- perhaps the menus are different -- but I've never tasted a better squid-ink risotto than the one on Madison at 72nd.
What about nuts and molds - I was told to soak them?Also, cholesterol for my super skinny 5 and 6 year old? Bacon? They love bacon!
Sorry, my previous comment was posted in error; it was intended for the previous segment on food insecurity.
I don't know much about Brooklyn. I would have liked them to talk alittle about the wonderful resturants in Queens.
How can one enjoy any delicious "food trend" or any meal, for that matter, with the decibel levels as they currently are in many restaurants?
When you were talking about the "rustic" restaurant, maybe the term you were looking for was "shabby-chic," which seems to be the new atmosphere of choice. Based on the looks of some of these places, you would think the food would be casual and cheap, but then they have menus reminiscent of high-end, fine dining restaurants.
Expensive kale! That's a mystery. At a new brasserie, Cafe Tallulah, a side of kale sauteed in garlic served in a cast iron pot four inches in diameter cost $11. What's the economics of this?
Also, what is this hipster obsession on deconstructing otherwise simple food:
Fried Chicken, egg creams, hamburgers. I have no issues with restoring a dish that had lost its luster through the years but do we really need to deconstruct the hot dog with an artisan bun?
@Marian from Bernardsville, NJ,"the recognition that charity alone would not eliminate hunger, and that political advocacy was necessary."
Indeed, charity can not and never will be a substitute for _justice_. Among the many people who have made this point is Cornell West, who, along with Tavis Smiley, have raised awareness with their "poverty tour". They have noted how "poverty" was almost a dirty word, barely mentioned, during the last presidential campaign.
The documentary film "Food, Inc." may provide a good introduction/overview to what the corporate food industry that we all subsidize has wrought.
Finally, Filipino restaurants are getting a higher profile beyond the cheap, ethnic enclave. It's taken a long time, but I'm glad it's adding to the banquet that's in New York. Perhaps the pig trend has helped.
I am a cook in New York and agree that some of these trends can be obnoxious. However, I do believe that much of the craft, artisanal, and other menu labeling are an attempt to support local agriculture. As was discussed on your previous segment, subsidies to large agriculture are huge and the fight to make healthy food available is a constant struggle. I think that this is simply a way of bringing chefs and producers together to increase public awareness and bring about change.
Restaurant trends I wish would go away:
Desserts with pepperExpensive restaurants with uncomfortable seatingTasting menus with no choice where you have to eat radishes and Brussels sprouts
After hearing your last program on food-insecurity, I'm over foodies!
Does Mr. Platt think that the Brooklyn Foodie scene is overrated? I'm starting to believe that many Brooklyn places wouldn't last two minutes in the City.
I feel like Brooklyn is getting too big for its britches. My mother is coming to town soon from her suburban California home and I feel like I'm either going to have to take her to a diner since she will surely balk at the kinds of places and prices that are popular around here now.
Squid ink: I've seen it smeared on my plate and I've ingested squid-ink soaked bread crumbs. Is it all flash, or does it actually lend any flavor? (Or just a way to boost the price.)
Mason jars; enough already.
I'm surprised how successful these "post-food" blogs have become.
Who'd think pictures of stool would be so captivating
Worst food fad: the higher and higher cost of food.
We had our company holiday dinner at Del Posto in December. It was a four hour tasting menu experience, with something like 3 dessert courses.
The ambience and food were amazing but it started to feel like an ordeal. My body literally started to hurt and by the end of it, I actually felt irritated and resentful.
Maybe that was due to 4 hours of small talk and polite conversation with co-workers. But still.
My other complaint is the overpriced low quality cuts of beef. Short-ribs and hanger steaks have taken over menus of top quality restaurants.
How many $12 pickles, $10 2.5oz(!!) chocolate bars, and surly hipster butchers can we stomach!!
I am over the precious food/celebrity chef moment. It smacks too much of grad school know-it-allness.
That said, and as Mr. Platt mentioned, one of my all-time best dining moments: omakase ("entrust")in the masterly Zen hands of Chef Yasuda, who -- sadly for NYC -- returned to Japan a few years ago.
That's baloney that "Only Locxa Produce". I see the kitchen help often run into the supermarket next door and grab all the vegetables left in the market leaving nothing for the rest of us. I guess that's local as it is next door!
People are eating toxic soap residue at resturaunts. Restauraunts need to use baking soda, its non toxic. Hot water is even better.
Anything with the words, "craft" and "artisanal" need to be promptly retired.
I'm a chef and call me old school but I can't stand the plating trend of what looks like a blob of sauce that someone has then pulled their finger through. It looks like a mistake. Since when is it not ok to pour the sauce over the food?!
My favorite "food fad," if you can call it that, of the past few years has been the revival of home bread baking.
How does one distinguish between a food trend and a food fad?
How has social media affected the development of food trends?
Is local food here to stay?
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Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
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