Food fads that you actually like or that has stood the test of time

[xsquared]

Bubble tea and Dubai chocolate seem to be the in thing at the moment, or at least it is in the UK. Bubble tea has been around much longer in places like Hong Kong.

Pistachio flavoured everything is very last year, but I prefer pistachio in their natural form.

Not bothered about salted caramel.

Going back to the late 90s I realise now that goat's cheese is rank, but I still like sundried tomato paste in things like lasagne or bolognese sauce.

There always seems to be a bread of the moment. I hesitate to call them fads or trends but there seems to be a clear queen bee that changes every decade or so. The first I recall was classic baguette, then ciabatta, now sourdough. Brioche and focaccia both tried to muscle in on sourdoughs reign unsuccessfully, perhaps as they are less versatile? I am seeing more and more shokupan and Parker house rolls which I am full support of taking the crown from sourdough.

Ciabatta was a good phase, as is the 10 year run of sourdough. I am a big fan of the denser, chewier breads. Bagels are good for this too.

Olive ciabatta with over ripe cheese… mmmmm

Bread is interesting. Did uk ever had the, as pp called it, "chewier breads" or not? They are a standard/normal bread on most of mainland afaik, just UK seems to somehow have the sliced bread we all in my native country (and few others) call toastie bread because that's basicaly all it's used for. If UK had, and I assume it did, densier breads before, when and why the move not really filling light type?

Is it possible that bread is actually the fad that lasted, not sourdoughs etc?

Bloody horrible stuff, isn’t it, @Woollysocksandbeer ! When you think about rye, pumpernickel, focaccia, Kaiser rolls and all that good stuff, fluffy sliced white is crap for anything but a toastie.

Wholemeal and seeded breads are pretty nice. Basically, the Chorleywood process has destroyed bread in the U.K.

@BeaAndBen yeah. I can't eat most like that. Somehow it's fine in occasional toasties, but normally it gives me serious IBS like symptoms.

I LOVE kaiser rolls. One of my faves.

@Woollysocksandbeer and @BeaAndBen one of my favourite things about being in Europe on holiday is the, generally, much wider nice range of bread available. Even in a bog standard breakfast....

I love a good Rye or pumpernickel but have never got the hand of making them.

Please what are soup jars?
What is the dubai chocolate thing? They have dubai chocolate bars in morrisons and they are £4 each! Dubai easter eggs £12 each! Sorry I've seen dubai range I n sores but wondered what it's all about?

And Chorleywood process? Is it a new thing?

I'd eat most things mentioned. Not Bubble Tea, DD has it sometimes and it looks like tapioca in coloured liquid.

I still love tiramisu and whisked instant coffee.
Feta and tomato pasta looks far better than it tastes.
I tried adding bicarbonate to parboiling potatoes so they make crispy roast potatoes. Nah.
Beef Wellington is staying on my menu.
Any sort of jiggly pancake or overworked muffin can take a hike!

Smashed avocado on sourdough toast is lush and i hope that sticks around (especially with a sprinkle of chilli flakes and a soft poached egg).

Sushi is also mainstream now which I really like freshly made.

One thing I’d like to see more of is Danish Smoresbrod - there were some amazing toppings and the bread was dark and very dense.

I was going to say goats cheese. I still love it.

This!

Watching my 70 yo DF trying to eat a Full English from a slate was excruciating. The baked beans!

Not quite an answer to the post but I really don’t understand Lotus Biscoff in everything. I do regularly eat cubed cheese and pineapple though

Is Dubai chocolate made from camel milk? I had camel milk chocolate in Dubai years ago. Not to my taste.

Butterscotch does have salt in it - it comes from the butter, which is salted. That’s the distinctive flavour of butterscotch. They’re both just as “salted” as each other. Think the difference is brown sugar for butterscotch and white for caramel. And since brown sugar is clearly better than white, it’s butterscotch for the win. I’m still annoyed by the salted caramel takeover and everyone making out it’s a new flavour thing - I think it was just easier to basically rebrand it rather than try to make a “wartime” 1940’s flavour big again.

Goats cheese is brilliant and always will be. Ditto prawn cocktails. Sundried tomatoes and sourdough are annoying. Much prefer a good whole grain / granary to sourdough. And I like
a flat white - still think of it as quite new compared to a cappuccino.

A few years back it was all about the cupcake. All of a sudden women were selling them on FB as a second earner: they were always fancy fairy cakes to me.

Dd and I are still into making our own smoothie bowls with diced fruit and a sprinkle of homemade granola of various flavours. I think they were very popular 5 years ago or so.

Things I don’t make anymore are baked oats! Come back flapjacks all is forgiven and chia puddings! Bleurgh.

Hot honey is a new one isn’t it. I’m seeing it everywhere nowadays.

I never got the cupcake thing. Far too much topping on a disappointing bit of sponge.

I’m still a big fan of 2010s Ottolenghi- pomegranate molasses and sumac rule.

It is, and I'm not angry about it at all.

Smashing isn’t it!

I like:
Goats cheese
Hot honey
Smashed avocado
Bubble tea
Sourdough

Never did like:
Viennetta (the world's most flavourless ice cream)
Pulled pork (texture of baby food, my heart sinks if I am attending an event and it is hog roast / pulled pork)
Salted caramel (just wrong)
Cupcakes (too much weird flavoured buttercream)

I like Lotus Biscoff biscuit but not all the derivatives.

The Chorleywood process was developed in (I think) the 1960s and is what gives us industrial white sliced bread that keeps fresh for a week, it was developed at a flour and bread research institute in Chorleywood that closed many years ago, I used to drive past it on the way to work.

I do always giggle at sourdough being considered a fad in UK🙈