I do love the salad bar restaurants, but it’s hard to find people to go there with sometimes
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True, but if you watch Steven Raichlen’s shows a few times you’ll find a hankering. Just sayin’. He almost always seems to rise above the hoi polloi, bbq wise
I’m in tiny town Oregon. Hard enough to find stuff to talk about, much less arguing. 
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Oh , please go away M.G . Save it for colonization of Mars .
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I don’t know. There are things about MG that are intriguing. Now the jello mold…
We need to argue. Please don’t bottle up your feelings and become passive-aggressive.
I was mostly joking about BBQ fading. However, now that you have bring up the idea of other type of barbecue… what about Korean BBQ. I think Korean BBQ is tasty and it will never disappear since it has a strong root in Korea. However, will its popularity decrease?
On a slightly different topic, Korean fried chicken has been gaining ground, but I think its popularity cannot last that long.
Is Korean BBQ .? Grilling or barbecue . I’m ducking out of the way of flying objects thrown at me .
Ha ha ha. By many people who worship Southern BBQ, it is grilling. However, I was listening to NPR for a discussion. A barbecue expert said that we shouldn’t only court the slow smoking American barbecue as the only way…etc.
Regardless, is Korean BBQ going to grow or will it fade?
Spanish tortilla is like a potato frittata, if you eat Italian
It will never ever fade !
fade? There are places in the US without a significant Korean influence in which Korean BBQ doesn’t even exist to speak of. Tampa is hardly podunk (despite Amy Shumer’s assertations) and while you can find Korean BBQ, it’s not even remotely mainstream or common.
No, grilling and barbecue are not the same thing. And @emglow101 – I’d pull over and eat at that guy’s restaurant any day of the week – the wood beams, the big pit lovingly tended by a silent guard – yep. That is barbecue.
And @Chemicalkinetics yes, I’m in Florida – born a Yankee, but down here now for most of my life, so I speak with a drawl and will pull over anywhere I see smoke at mealtime. It’s funny – it’s not remotely an official term, but “Yankee barbecue chicken” is grilled chicken with barbecue sauce basted over for the last few minutes.
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Vegetable-based tarts are a staple for me too, but I tend to use a yeasted (less rich) base as Deborah Madison does, or as is common in parts of Italy and Greece
Rachel Roddy’s Sicilian Impanata is a good example, but I usually make these with just one crust. As she says, the encased ones are easy to carry around (when people were walking, or on a little ass).
Her recipes and her writing are lovely - and the recipes are so much easier to actually make than Ottolenghi’s…
I also love Spanish tortillas; you can incorporate other things beyond potato and onion, but the very simple versions are always good. I haven’t found a shredder that shreds potato well though; even my extra-coarse microplane turns potato into mush.
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Is stevia a fad? I thought it was a non-harmful sweetener for people avoiding sugar for a variety of health reasons.
I do think the kale “fad” is on the wane; kale is a very nutritious vegetable and I like bitters, but I do prefer cavolo nero to the tougher green kind. I’ve had horrid salads with tough green kale and just left it; I can’t digest that uncooked. Very young leaves are fine.
The definition of barbecue depends on where you live. Oxford says this: http://www.oxforddictionaries.com/definition/english/barbecue and most Canadians, except those who have visited the southern US (ncluing southern Midwest, not just “old south”) or patronised restaurants specialising in that cuisine would define it as above.
Of course that would never be BBQ for a Southerner!
Beyond Koreans, how about the huge number of people in Argentina, southern Brazil doing asados and other huge piles of meat? Would you call that bbq in English?
My mother-in-law loves Sweet Tomatoes in the Scottsdale area, so we always take her there when we visit. However, the closest one to us in NJ is in North Carolina.
The two Saladworks nearest us closed, so that doesn’t work for us either.
stevia was a fad that lasted for one swallow of coffee at my house.
I dumped the rest of the cup and threw the box away. Yecccch.
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most foods are easy to carry when you have a little ass. 
For the rest of us, however…!
My quiches are typically made with a pate sablee – unsweetened, so quite light.
Stevia is part of the whole over-complication of life.
There used to be sugar. Then there was sugar and one artificial sweetener. Now there is raw,raw sugar, and at least four different artificial sweeteners that a restaurant has to stock or have people complain.
There used to be iced tea. Now there are so many flavors of iced tea that one is hard-pressed to get old-fashioned, unsweetened iced tea in a restaurant.
When you’re at home, you can get what you want, but even then one guest wants Coke, one wants Pepsi, one wants diet, one wants caffeine-free, and so on. We’ve taken to telling guests, “We have Diet Coke, diet root beer, and diet ginger ale, as well as unsweetened iced tea and water. If you want something else, bring it.”
(It’s not just food: Cars used to have a radio with AM/FM. Then they added a cassette player. Now it’s AM, FM, CD, USB, AUX, and Bluetooth.)
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