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Started By
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re: What will be the next giant food trend.
Posted on 7/7/16 at 8:29 pm to thegreatboudini
Posted on 7/7/16 at 8:29 pm to thegreatboudini
BBQ
0
Posted on 7/7/16 at 8:36 pm to Caplewood
quote:
Soylent green
Still cringe when I think of Charlton Heston yelling "Soylent green is made out of __________"
Don't want to offer up a spoiler.
Posted on 7/7/16 at 8:44 pm to BigDropper
quote:
What are the past trends? I ask this because fads are cyclical & history has a tendency of
Posted on 7/7/16 at 8:45 pm to Tigertown in ATL
Apparently there is a meal replacement drink called soylent, I see it advertised on the internet all the time and I thought it was a joke.
Posted on 7/7/16 at 8:51 pm to Caplewood
quote:
meal replacement drink called soylent
I know I'm not touching it.
Posted on 7/7/16 at 9:07 pm to greenwave
Aspic never goes out of style...
Posted on 7/7/16 at 9:21 pm to Caplewood
quote:
Apparently there is a meal replacement drink called soylent, I see it advertised on the internet all the time and I thought it was a joke.
Friend of mine from Whitefield created it...
Posted on 7/7/16 at 9:25 pm to hiltacular
I hear celery is going to be big
Posted on 7/7/16 at 9:48 pm to RaginCajunz
The big trend I see is brewpubs. 
Posted on 7/7/16 at 10:16 pm to Jax-Tiger
Hopefully it's ceviche places, one right by my house in Dallas that's pretty good.
Posted on 7/7/16 at 10:17 pm to athenslife101
New Orleans could use both better middle eastern and hispanic that is neither Tex Mex nor tacos.
Booze wise, probably craft spirits. The NOLA beer people are opening a place. There's also going to be on St Charles that restaurant that will distill its own booze for, I think, on site only. Atelier Vie has been here a few years. I recommend going to their base to hang out and sample whatever they're working on. And buy a bottle, of course.
Food wise, I'm hopeful it'll be Indian cuisine.
Booze wise, probably craft spirits. The NOLA beer people are opening a place. There's also going to be on St Charles that restaurant that will distill its own booze for, I think, on site only. Atelier Vie has been here a few years. I recommend going to their base to hang out and sample whatever they're working on. And buy a bottle, of course.
Food wise, I'm hopeful it'll be Indian cuisine.
Posted on 7/7/16 at 10:23 pm to TheWalrus
quote:Reminds of the rotisserie chicken thing that was taking off, but then ever grocery store across America started doing it and that pretty much killed the idea for many restaurants planning on specializing in it.
Assembly line pizza is taking over and I smell a ton of bankruptcies coming soon. They'll never be able to compete with the likes of Domino's which can get you a pizza three times the size for cheaper and isn't any worse tasting.
Posted on 7/7/16 at 10:37 pm to athenslife101
As far as locally, the most recent trend was Mexican restaurants. But unfortunately most restaurants made half arse attempts at it. Basically, I believe Mexicans restaurants should be the hot thing (da shite) in Baton Rouge right now, but they ain't.
Posted on 7/7/16 at 10:41 pm to greenwave
Holy crap that looks unappealing. (I know it's not your dish)
I somehow survived the 70's and there were jello molds abound for every get together but I've never seen shrimp suspended in gelatin or whatever this is. Yikes.
So what would you do...take some and spoon it onto an apple wedge? How do you keep the apples from browning before the guests get to it? Each guest will get a shrimp tail in need of disposal too.
Looks like a disaster.
Posted on 7/7/16 at 10:47 pm to TheWalrus
quote:
Assembly line pizza is taking over and I smell a ton of bankruptcies coming soon. They'll never be able to compete with the likes of Domino's which can get you a pizza three times the size for cheaper and isn't any worse tasting.
Damn, that's a harsh indictment. Domino's is simply awful, and I continue to marvel at the performance of $DPZ.
Posted on 7/7/16 at 10:51 pm to Parrish
quote:
New Orleans could use both better middle eastern and hispanic that is neither Tex Mex nor tacos.
Hell, I'd take a good TexMex, though.
Posted on 7/8/16 at 12:47 am to Parrish
quote:
New Orleans could use both better middle eastern and hispanic that is neither Tex Mex nor tacos.
Tiny place called Tu Cocinita Latina on Vets next to Big Pie pizza is pretty damn good Hispanic.
Posted on 7/8/16 at 6:59 am to Parrish
For booze I'm thinking rum is about to take over as the new bourbon.
Food wise I'm not sure. Seems like there is everything already. I keep waiting for all these high dollar yogurt places to go under.
Food wise I'm not sure. Seems like there is everything already. I keep waiting for all these high dollar yogurt places to go under.
Posted on 7/8/16 at 8:35 am to tilco
I've seen a lot written about how Korean cuisine is booming across America. Not so much around here (though fricking Bossier had a good Korean place back in the 90s).
Gochujang (Korean hot pepper paste)is the new Sriracha. Even my Kroger carries three brands of it.
Gochujang (Korean hot pepper paste)is the new Sriracha. Even my Kroger carries three brands of it.
Posted on 7/8/16 at 8:47 am to TheWalrus
quote:
They'll never be able to compete with the likes of Domino's which can get you a pizza three times the size for cheaper and isn't any worse tasting.
You are part of the problem. Just saying.
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