To ask you what food/drink trend people are pretending to love?

[mumofoneAlonebutokay]

Mines matcha - looks nasty

Previously sweet potato fries but they've kinda died out now

• Negroni cocktails
• Aperol spritz

Both taste like disappointed and sadness. (look pretty in the glass though)

Our oven is huge and takes ages to heat up so an air fryer is cheaper to run!

Turmeric lattes - they are medicine in India and supposed to taste foul. I grow turmeric and use it in indian and south east asian recipes- so hate for actual turmeric from me. It is the pretentious western latte form that irritates me.

Biscoff is not anything much in itself but surprising nice in pastries/pancakes. Pistachios have been a staple in desserts for thousands of years and taste great - they are not a trend except maybe in Dubai choc which will fail without the pistachios.

Yes, I love to do kale crisps in mine. In the time it would take my oven to warm up to temp, I will have prepared, cooked, and eaten them when done in the air fryer.

Aperol has been around for 70+ years. It just became popular in the UK in the last decade.

Avocado

Yes, I remember drinking it in 1990 when I was an au pair! I still like it. It tastes of my teens and my giant crush on the dad of the children I was looking after.

Not when mashed with sugar, evap milk, eggs and butter and topped with a pecan and brown sugar crumble and baked in the oven. Yummmm

Cancels out any health benefit obviously 😂

I'm in NI and it's a brand called Gallaghers. The white loaf makes the most delicious toast but I buy the multi seeded for sandwiches

I genuinely hate anchovies because I genuinely hate anchovies (and all fish, it makes me puke) - definitely not 'being seen to be something' there.

Also, you can't pick them off as they melt into a disgusting salty fishy smear. Why do you need more salt? Theres plenty there already in the cheese and the olives.

I have no objection to turmeric in anything I cook but draw the line at the pronunciation tumeric, as in tumour. The "r" is there.

Does my fucking head in.

Matcha - grass clippings, stop pretending it isn't.

All those sugar free pretend sugar things, like syrups and stuff - they're vile, stop faking that they're nice.

People who make social media content where they ponce about the kitchen hurling cashew nuts and baked sweet potato and carob into a filthy blender whilst they fellate a spoon and whizz it all up and pretend its as delicious as chocolate pudding... can fuck off.

Airfryers are ace if you don't need to cook a huge amount for lots of people every day - if you do, use a normal fan oven, an air fryer is only a smaller oven. I prefer the air fryer as theres only two of us and we used that space for a dishwasher instead.

It's claggy in the south west of England too.

Street food. Always served in the dirtiest, busiest places with inadequate seating.

What is Dubai chocolate?

I don’t know why pre-grated Parmesan tends to have that off-putting smell. Try grating it from a block (not the superfine side of the grater) - it doesn’t smell like that and it’s cheaper!

By the way, all the chat about bubble tea - round here all the primary school kids love it, with the popping boba (little bubbles filled with fruit flavours). It’s nice but too sweet for me, and expensive, so DS doesn’t get it as a treat that often.

@beebee25 I’d never heard of it before this thread but Wikipedia says:
”Dubai chocolate is a chocolate barwith a filling made of kadayif and pistachio. It was first created by Fix Dessert Chocolatier in Dubai, branded as Can't Get Knafeh of It. The product was popularized in 2024 after being promoted by influencers on social media, especially TikTok.”
And apparently kadayif is filo strands (I think the sort of thing in some baclava).

You need flavoured matcha. I have vanilla...delicious. bird and blend do loads. I drink it as i know it's good for me.

I made dubai chocolate...Lidl were doing the ongredients. Tasted great. Shop bought...not so much!

I love avocado but not mashed. I prefer it “neat”. I also like the oil for salad dressing. It doesn’t have the same after taste as olive oil. I love black olives too and would choose them instead of chocolate any day.

Been eating avocado since my DF introduced us to them in the 70s. He was a biochemist and used to do research into food stuff back before the internet and would regularly introduce the so called superfoods into our diet. He steered us away from red meat and UPF well before the hype because he understood the science.

My DSis was in research and was another influence, she wouldn’t eat hydrogenated fats ( oil based spreads) apart from olive oil based versions. Her and her DH ate butter, mainly, their years in research meant they were pretty clued in. They were aware of the processes used to produce Flora and wouldn’t touch it.

I've had avo on toast since I was a child but yes I agree it has become more popular in this country now.

Imagine shredded wheat, mixed to a crunchy paste with pistachio cream... inside a chocolate bar.

It's ok, but certainly not (to me) worth the price, which I assume is because it doesn't have a long shelf life (the pastry would eventually lose its crunch), and does have to be a fairly deep filled bar too... and of course, initially, no one else was making it.

Lindt make a version of it now, haven't tried it but it was in Morrisons yesterday.

Have you tried slicing it and freezing. Keeps it fresh for great toast.

I think you'll find sourdough has been around a lot longer than the US of A. It is a very old technique for baking bread.