It's sad, really, because even though I'm an ardent food admirer, I'm not a particularly "big" fan of either egg yolks or lemon-flavored anything. Egg yolks are fine as a baking ingredient, or for omelets and scrambled eggs, but that's about it. And lemon's only purpose, in my humble opinion, is to make you feel better about the low-grade chemical furniture lacquer you spray all over your house when you're dusting. Neither item is going to win a popularity contest if I'm the judge.
But the article states there are other hot food stuffs to be watching out for this year, so perhaps I am despairing too soon.
Gluten-free pastas will hit the ground running, which is good for them because I'm likely to have a sizable head start when they arrive en force. See, I'm willing to scale back in certain areas for the sake of trying to save myself from gaining a few unneeded ounces, but I can't fathom the purpose of a gluten-free pasta. I'm not diabetic, or even pre-diabetic, or even predisposed to the potentiality of the possibility of becoming diabetic, so I'm not sure why I'm suddenly supposed to be excited about a variety of non-flour, carb-free, gluten-free, tough-as-hemp pastas that probably don't taste anything like real pasta.
It's also the year of dairy-free dairy products. Almond milk, soy milk, coconut milk, and any other artificially thickened watery extracts of non-cow origin are supposed to be all the rage, making real milk passé. Funny, but I like my milk to taste like milk, and fresh milk at that, not something that's left over when you accidentally leave a jug of milk sitting in the back of the fridge two weeks beyond the recommended expiration date. Again, I've managed to scale back from whole milk to skim milk, but I refuse to drink anything calling itself milk that didn't come from a mammal.
|Unattractive poached chicken.|
|Yummy grilled chicken.|
Maybe I'm the problem here.
Maybe my unwillingness to let go of the conventions with which I'm familiar in favor of the fun fads of the food industry makes me a culinary stick in the mud -- a noshing neanderthal. But no matter how many times I read about the power of kale to cleanse my intestinal tract and pack my bloodstream with four-thousand times the daily recommended allowance of every vitamin known to man, nothing is going to make me want to eat it. It's a bland, tough leaf and I'm not a rabbit.
At least kale is on the way out, or so I've heard lately. And that's the best news about fad foods -- their fifteen minutes of fame come and go fairly quickly. Wait long enough and perhaps a food you actually like will be the next "big" thing.
Of course, a food like chocolate doesn't need the PR. After all, it is chocolate.
© 2014 Mark Feggeler