Which food trends are you tired of?

[IglesiasPiggle]

Sriracha on everything. Enough already.

I don't understand this trend for putting biscuits on cakes, in brownies and in chocolate. I could understand it a bit more if it's incorporated into the brownie but often it's just stuck on top.

Burgers that require you to dislocate your jaw in the manner of a python, in order to eat them. I don't have a delicate appetite. I like a good sized burger but some are so ridiculously huge and have so many toppings that you practically need a forklift to get it to your mouth.

What food trends don't you understand?

I might come across as grumpy, but pretty much everything.

Food has turned into a spectator sport and a show of activity. I think it's obscene now, when we are nearing a environmental catastrophe to have all the wasteful cookery programmes and the endless cook books and magazines and to be chasing the newest, most exotic ingredient.

We need to step back and go back to a more utilitarian view on food, I think.

-Anything ‘artisan’
-sickly sweet cakes in cafes covered in salted caramel

• I like avocado and halloumi, but bored of both

-Prosecco

@DearFatties

Also people saying things like ‘fermented’ foods or red curry…they are actually foods of other nations, not random trends…

Yeah, well people claim that salted caramel is the food of the Gods, but the Gods can fucking keep it. Drizzle it on their kimchi.

I'm not keen on the way that there is quite option no longer a vegetarian option in restaurants only a vegan option.

Don't know if this still goes on anywhere, but food being served on slabs of wood, bits of slate, in pretend little chip fryers, basically anything other than a normal plate.

@Daisychainsandglitter

I'm not keen on the way that there is quite option no longer a vegetarian option in restaurants only a vegan option.

Yes agree!

"hand-crafted" how else do you expect a sandwich to be made in a cafe/coffee shop?

@SecondClassmyass

-Anything ‘artisan’ -sickly sweet cakes in cafes covered in salted caramel

• I like avocado and halloumi, but bored of both

-Prosecco

Yeah, defo bored of avocado and halloumi.

Those grazing boxes and tables with all the food touching everything else, separate dishes please.

Salted caramel. Normal caramel is perfect without salt.

I don’t mind slow cooked meat but ‘pulled’ just means it’s been covered in overly sweet sauce. And it’s now used in totally inappropriate dishes too.

I used to absolutely love French salted hard caramels. But I totally agree that salted caramel on everything needs to go away.

I wish it were possible to get more simple food cooked well and good quality rather than cheap stuff covered in extra cheap ingredients to hide the crapness of it - eg ‘dirty’ or ‘freak’ things.

Almost all of the things on this thread are great when done really well by people who know what they’re doing and shit when they are the microwaved Brakes Bros version of themselves.

As a sworn devotee of vegan brioche buns I might be the most hated person on this thread

For me it’s the other way around - so many things which would so easily be vegan but for the inclusion of dairy yoghurt/egg-based mayo/skimmed milk powder…

Lazy vegan options - I don’t want to pay the same as the meat-eaters for a plate of carbs and vegetables, or for the vegetarian option sans halloumi - add some tofu or seitan! Same goes for jackfruit - I’d like some protein instead please!

Agree with “dirty/filty” burgers being very naff.

The only vegan dessert option being sorbet! Grrr.

Small portions are my pet peeve!

Yes to anything described as dirty, gross

Oh god, yes to the ridiculous burgers! My husband and I have this conversation a lot, you take one bite and you just get soggy bread because the toppings slide out of the other side!!!! WHY???? Well, of course I do actually know why.... Instagram! It seems its more important for food to look good than to taste good

keto
paleo
raw

all fads that I cannot wait to disapear!

I used to be vegetarian but had to stop for health reasons. I hate cheese and onion being the vegetarian option for most things. They eat other things than just cheese and onion. Like seriously, oh want a baked slice, sorry we only have. Cheese and onion. Susage rolls, sorry cheese and onion. Hacks me right off.

Yes but they used to be called Angel Cakes or Butterfly Cakes and we're lovely and delicate. Not with mounds of claggy, brightly coloured butter icing. Cupcakes can go now.

I thought it was just me that didn't like them, more sweet icing than plain dull cake - I like butterfly cake better but a decent scone or fruit cake is far tastier for me

One of the most delicious meals I've ever been served was an all-purpose vegetarian/vegan/gluten free affair, and tbh beforehand I slightly resented the amount I was being asked to pay for it. But it was all made with real food, fresh vegetables and grains and fruit, no manky over-processed fake meat or cheese. I'm sick of the default vegetarian/vegan option being described as 'plant-based'. It tells me nothing about whether it's something I'd enjoy eating.

Can we talk chocolate bars?

Salted caramel aero
Mint kitkats

Anything that has had a ‘new flavor’ quickly seems to disappear!

Just why bother?

Those grazing boxes and tables with all the food touching everything else, separate dishes please.

Bleurgh, yes. I went to a party the other day with one. It wasn't appealing in the slightest. Buffets are bad enough but this adds a whole other level of touching the food.

Afternoon Tea so over it.

Those really fancy, work of art occasion cakes, that look beautiful, but taste like shit. I'd rather have a cake that looked thrown together but tasted amazing.

@ForTheLoveOfSleep

Lotus Biscoff flavoured everything 🤢

Oh.... And this! Anything sweet is now absolutely dripping in the stuff 😒

Boxes full of sweets or grazing foods.

Hanging kebabs ffs

@DevonBelles

Triple cooked chips!

I grew up in prime chippy country, we had a chip pan on the go, and all chips made at home were double or triple cooked. ( Talking 50 years ago.)

That means you cook them, drain them, plunge them back in the oil , repeat.

It's not new.

Exactly ! You took them out the first time to let the fat heat up again.