Another big current food fad is foamed foods, created, I believe, at El Bulli. http://en.wikipedia.org/wiki/Foam_(culinary) Have you seen it? Foamed bleu cheese; foamed oysters; foamed mushrooms; garlic/saffron foam, and so on.

I give it 15 minutes.

Raspberry vinaigrette went with baby spinach salad with dry cranberries and crushed walnuts, which used to be popular.

For a while I tried to live on rice and pasta, almost cutting out meat and always using some kind of tomato-based sauce.

Didn't times and habits change with the hype about a low-carb, high protein diet in the 2k years!
From 3-4 pastas a week minimum, to one a month!

I don't eat mammals, so still don't know what to do with it (outside of a vinaigrette, and I can always think of a better vinegar to use for a salad than a raspberry one)

Speaking of Hawaiian (Aloha kaukau!) and pineapple

Hawaiian pizza (ham & pineapple) is still surprisingly popular here, for people with no real interest in taste. Tons of other stuff with pineapple also gets the Hawaiian tag.

I'll stick to the finned Hawaiian produce, thanks.

OMG! Crack me up! Duck and goose are not mammalian species, they're avian species!

"Waiter - please suggest a wine to get this fowl taste out of my mouth!"

(Try a raspberry vinegar veloute over a nice Dover Sole!)



(G'day, BiziBB! Howzit?)




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Good grief!

How do you propose to make Bordelaise and Veloute sauces then?

(I don't eat bird meat either, but I wanted to be as specific as possible as your advice was referring to the sauces, not the birds)

EDIT TO ADD - OK, just found out that veloute can be made with fish or chicken, only times I've ever seen it on a menu was with cow. An old flat mate used to make Bordelaise sauce (he loved French regional food) but he was terrible about washing up after himself. I think of this stuff and I remember the smell of 3-4 day old bones in congealed fat. He was a good example of someone who enjoyed 70s food fads long after their popularity had waned - Beef Bourguignon, Chicken Chasseur... ugh, I feel ill remembering. I'm sure they're very appetising when freshly made by a good cook, but that rarely happened in 70s (or, in my experience, 90s) Britain.

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Food fads from the 80s?
Beaujolais Nouveau

Nice collection of fads, there. A very entertaining read, LapLap!

PS. Is the Beaujolais listed because you associate it with this flatmate?

I'm very glad the 80s habit of giving everything a French name is over. Yes, I know, food is a passion over there, but it sounds so incredibly pretentious.

I like my hachis parmentier as much as my boeuf roti a l'anglaise, will happily have my saucisses a la puree de pommes avec son jus for lunch. Maybe my tartine au saumon fume can be enhanced by the snacks of croustillant au chocolat and meule au coco. I don't know.

I still don't know what's worse, though, that or the recent M&S-style phenomenon of over-adjectivising everything. Is the French menu better, or maybe an organic maris piper topped ground Leicester longwool lamb gratinée, a gently oven-roasted topside of Lincolnshire longhorn, three-spiced pan-fried single-farm hand-made cumberland sausaged on crushed root vegetable medley, a loch muir organic smoked salmon sandwich on hand-cut local multiseed bread, followed by Venezuelan single bean chocolate bitesize corn squares or Boholese fairtrade coconut stacked in the style of a South Suffolk haystack.

Only time will tell.

No, he just had a very intense love of offal and complicated cooking techniques requiring a surfeit of hard to wash utensils. He'd make enough for 10 people at a time (he was sure always to follow his recipes exactly) and seemed to consider the oven as a kind of fridge where he could keep his creations 'fresh' over long periods.
There is no better person to live with if you love meat but wish to maintain the resolve to be a vegetarian

The 'Beaujolais Nouveau est arrive' boom to me seems almost the antithesis of the slow cooked French Provincial cooking boom that preceded it.
They sort of reflect the times. 70s - frugality, 80s - ostentation

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stut, that's perfect! ^^^

well it must be making some kind of comeback because it's on store shelves again. Called "Raspberry Walnut Vinaigrette". it's in one of those spray/spritzer bottles.

actually this dressing and pomegranite hibiscus both work well with a spinach salad with dried cranberries, toasted almonds and goats cheese

The food fad that I hope has died a permanent death is the jello mold fad from the 50s. They put some really REALLY horrible things in those jello molds.

It still cracks me up everytime I see "haricot vert" on the menus of U.S. restaurants. If they're flying the green beans in from France, then maybe... but I still see it far to often to think that's always the case.

-FlyerBeek

Did your local area catch the 'wood fired pizza oven' craze of maybe 10-15yrs ago?
Everyone was sellng 'wood fired' pizza, then a few friends were after the wood fired pizza ovens.

Great if you are Italian, but it seems like a lot of work, even though it can be extra tasty. Maybe Americans just throw the pizza in a Webber!

The craze levelled off and a lot of the 'wood fire pizza' places are now other businesses.
Perhaps the Atkins fad killed the carb-oriented Italian food fad!

Bloody "fusion" cuisine of the 90s. "First demonstrate excellence at whatever you do, and only then experiment." should be drilled into these chefs.