Food Trends On Their Way Out
Sep 26, 2014, 10:01 pm
#61
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Dadaluma83,
Another factor is the way food is prepared instantly. We've been eating wheat for centuries, but we've been eating bread that has had a chance to ferment over a period of time. Now with the chorleywood process and other methods for making and then refining wheat into food quickly wheat just isn't broken down in the same way. This isn't universal, but the gluten in a traditional sourdough loaf seems to have less of a negative effect on many of those who have a gluten intolerance than a standard white, sliced wonderloaf.
Another factor is the way food is prepared instantly. We've been eating wheat for centuries, but we've been eating bread that has had a chance to ferment over a period of time. Now with the chorleywood process and other methods for making and then refining wheat into food quickly wheat just isn't broken down in the same way. This isn't universal, but the gluten in a traditional sourdough loaf seems to have less of a negative effect on many of those who have a gluten intolerance than a standard white, sliced wonderloaf.
For me, experiments are on-going to see if this is a real result, or just my wishful thinking - gosh that bread was good!
http://kuow.org/post/live-free-eat-g...ins-washington
Last edited by CRAZ8; Sep 26, 2014 at 10:03 pm Reason: Add link to relevant site
Sep 27, 2014, 9:43 am
#62
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on the flip side, the ability to digest cow milk is a relatively recent mutation that spread rapidly through proto-european populations.
Sep 28, 2014, 1:19 am
#63
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Milk is widely marketed and consumed throughout Japan, the relatively recent mutation cited did not affect the people in this area.
http://www.ncbi.nlm.nih.gov/pubmed/1234085
When it comes to milk intolerance environmental factors play a more important role than genetic factors.
The ability to digest seaweed is a relatively recent mutation also.
http://www.nature.com/news/2010/1004...10.169.html#B1
Last edited by LapLap; Sep 28, 2014 at 1:24 am
Sep 28, 2014, 2:34 am
#64
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It looks as if we veered a bit from the original topic - "Food Trends On Their Way Out" and started discussions about gluten-free, allergies, etc.
Let's stay on-topic and anyone is invited to start a separate thread on those other topics.
iluv2fly
Moderator, DiningBuzz
Let's stay on-topic and anyone is invited to start a separate thread on those other topics.
iluv2fly
Moderator, DiningBuzz
Sep 30, 2014, 1:32 am
#65
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Cupcakes have had their run. Wonuts are in, at least for a few months before they follow the same path.
Sep 30, 2014, 7:19 pm
#67
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I hope the banh mi trend is on its way out, simply because I love banh mi sandwiches and have eaten far too many "banh mi" that bear nothing more than visual resemblance to real banh mi sandwiches.
I'll also be happy when the overly-hopped beer trend subsides
On the flip side, trends I love:
* Charcuterie -- so many fantastic artisanal meats available these days
* Organic produce -- I'm not militant (I probably couldn't name more than 6 of the dirty dozen), but I appreciate being able to buy organic and not pay $$$ more than conventionally grown produce
* Kale -- I don't care what you say, I think it tastes great
* Craft beer! (Do I need to explain?)
I'll also be happy when the overly-hopped beer trend subsides
On the flip side, trends I love:
* Charcuterie -- so many fantastic artisanal meats available these days
* Organic produce -- I'm not militant (I probably couldn't name more than 6 of the dirty dozen), but I appreciate being able to buy organic and not pay $$$ more than conventionally grown produce
* Kale -- I don't care what you say, I think it tastes great
* Craft beer! (Do I need to explain?)
Sep 30, 2014, 11:56 pm
#68
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I actually had to look up "wonut"--waffle/donut for the equally confused. All the associated photos I found looked very appealing!
Oct 1, 2014, 12:08 am
#69
Join Date: Nov 2011
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I certainly hope so.
Can they also please stop putting "aioli" on everything? (This includes all forms, especially mayo mixed with...mayo.) At the very least, can they stop putting it on sandwiches that already have other condiments that adequately moisten the bread? (Barbecue sauce...pesto...vinaigrette...)
Can they also please stop putting "aioli" on everything? (This includes all forms, especially mayo mixed with...mayo.) At the very least, can they stop putting it on sandwiches that already have other condiments that adequately moisten the bread? (Barbecue sauce...pesto...vinaigrette...)
Oct 1, 2014, 2:51 am
#70
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I certainly hope so.
Can they also please stop putting "aioli" on everything? (This includes all forms, especially mayo mixed with...mayo.) At the very least, can they stop putting it on sandwiches that already have other condiments that adequately moisten the bread? (Barbecue sauce...pesto...vinaigrette...)
Can they also please stop putting "aioli" on everything? (This includes all forms, especially mayo mixed with...mayo.) At the very least, can they stop putting it on sandwiches that already have other condiments that adequately moisten the bread? (Barbecue sauce...pesto...vinaigrette...)
Sadly, can't see that one disappearing...
Oct 1, 2014, 4:23 am
#71
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Last time we had a similar thread (can't find it), somebody mentioned foam. I actually like foam, so hope it doesn't go away. Also like tasting menus, pop-up dinners, and salsify, which I'm seeing more and more. I could do with less celeriac and quinoa
Not a food trend but a dining trend I wish would go away - tipping.
Found the thread! Can't believe it's been over six years...
http://www.flyertalk.com/forum/dinin...food-fads.html
Not a food trend but a dining trend I wish would go away - tipping.
Found the thread! Can't believe it's been over six years...
http://www.flyertalk.com/forum/dinin...food-fads.html
Last edited by VivoPerLei; Oct 1, 2014 at 8:34 am
Oct 1, 2014, 11:17 am
#72
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Oct 1, 2014, 6:30 pm
#73
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Oct 2, 2014, 2:45 am
#74
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I certainly hope so.
Can they also please stop putting "aioli" on everything? (This includes all forms, especially mayo mixed with...mayo.) At the very least, can they stop putting it on sandwiches that already have other condiments that adequately moisten the bread? (Barbecue sauce...pesto...vinaigrette...)
Can they also please stop putting "aioli" on everything? (This includes all forms, especially mayo mixed with...mayo.) At the very least, can they stop putting it on sandwiches that already have other condiments that adequately moisten the bread? (Barbecue sauce...pesto...vinaigrette...)
I would however like to see more pesto. It's one of my favourite things on earth, but I try to avoid pasta and so would like to see it on other things.
Oct 2, 2014, 11:29 am
#75
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The Chouffe IPA Tripel and Lagunitas Secret Undercover Shutdown are two of the only uber-hoppy beers that I'll drink by choice. If I knew more about specific varieties of hops, I'd probably understand why I like them but not others, but I don't.