Are you loving Whoopie pies? Oh, that’s so last year. Are you into smoking with tea? Now it’s all about cooking with coffee. You like Spanish food? Scandinavia is the next big thing. Or at least according to the trend trackers from the Washingtonian and Food Product Design. Here’s a recap of some of their In and Out food lists.
chicken pocket pies by La Pomme de Portland on flickr
IN
Savory piesOUTWhoopie pies
Savory piesOUTWhoopie pies
Kung Pao tacos by chow vegan on flickr
INKung Pao anything
OUTUpscale spring rolls
OUTUpscale spring rolls
INCooking with coffee
OUTSmoking with tea
OUTSmoking with tea
image courtesy of interchangeable parts on flickr
INBoozy floats
OUTBoozy milkshakes
OUTBoozy milkshakes
INCraft sodas
OUTMocktails and Milkshakes
OUTMocktails and Milkshakes
INPeanuts
OUTPistachios
OUTPistachios
IN
Scandinavia
OUTSpain
Scandinavia
OUTSpain
IN
Black garlic
OUTPickled ramps
Black garlic
OUTPickled ramps
tempura by Friday&Sushi on flickr
IN
Tempura
OUTDuck-fat frying
Tempura
OUTDuck-fat frying
Sawtooth herb or thorny coriander by just love sewing on flickr
IN
Sawtooth herb
OUTMicro-cilantro
Sawtooth herb
OUTMicro-cilantro
IN
Fried rice
OUTTater tots
Fried rice
OUTTater tots
IN
Stroganoff
OUTCarbonara
Stroganoff
OUTCarbonara
oyster en gelee by Sifu Renka on flickr
IN
“Sea” gelee
OUTMaldon salt
“Sea” gelee
OUTMaldon salt
IN
Artisanal comfort
OUTHomestyle comfort
Artisanal comfort
OUTHomestyle comfort
IN
Locally raised on the roof of the restaurant
OUTOvernighted from Japan
Locally raised on the roof of the restaurant
OUTOvernighted from Japan
IN
Noses and tails
OUTFilet mignon
Noses and tails
OUTFilet mignon
IN
Oven roasted
OUTFoam, air and xantham gum
Oven roasted
OUTFoam, air and xantham gum
image by mental masala on flickr
IN
Ancient grains
OUTRice and potatoes
Ancient grains
OUTRice and potatoes
IN
Cinnamon, pepper, cayenne & turmeric
OUTGingseng & ginkgo biloba
Cinnamon, pepper, cayenne & turmeric
OUTGingseng & ginkgo biloba
IN
Ancient techniques (fermentation, smoking, pickling, curing)
OUTMolecular gastronomy
Ancient techniques (fermentation, smoking, pickling, curing)
OUTMolecular gastronomy
Deborah Madison predicts these exotic edibles what will soon be making their way onto our plates:
Black Garlic
black garlic by avlxyz on flickr
Golden and Chioggia Beets
chiaggia beets by Lies Smits on flickr
Baby Green Cauliflower
Rabutans
image by kitchen mama on flickr
Parsley Root
image by crphotoboy on flickr
Justin Marx identified three up-and-coming ingredients:
Broccoli Romanesco
image by Mr. Phelps on flickr
Edible Flowers
Huckleberries
Nutrition Unplugged (http://goo.gl/aKdwD)
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