Oh my!
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No Kandinsky for me, but maybe Jackson Pollock. Decades ago “double soup” was a trend. So this is an old, not a new trend.
One color of soup poured on one side of a bowl while another color of soup (same consistency) is poured on the other side. They stay separate until you start eating. I remember one that was red on one side (tomato? roasted red pepper?) and yellow on the other (corn? roasted yellow pepper?). A green pesto-like topping was splattered over both.
I was quite smitten.
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i thought this was cool too!
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I had this at one of Rick Moonen’s places (I forget which), and have made it myself once or twice. It’s pretty cool!
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I had one once that I enjoyed. It was a red and yellow gazpacho. I did not know it was ever a trend. That is one that would be fine with me.
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Instagram.
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Yeah, but you’ll still get a purtty soup bowl with (presumably) a spoon to enjoy it all.
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Yup, a restaurant here used to do this (always a double soup) in the early 1980’s, and I used to really enjoy it. Never saw it again after the restaurant closed.
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Quinoa and açai bowls. Yawn.
Really, any food that is touted as a “super food.” I just need it to taste super, not save the world 
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I have resisted trying them. I’d rather have Chirashi.
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Smoked ricotta. Blech
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oh wow, i didn’t know that was a thing.
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Really nice as part of lasagna or also as a pizza topping
I have bren seeing it on pizza and on pasta with tomato sauce at 2 small indie Italian restaurants (my 2 favourite places for Italian food) in my Toronto neighborhood recently.
I wish they would offer both smoked or regular ricotta if they’re going to offer smoked . They don’t. It doesn’t ruin the dish completely for me, but it doesn’t make it better for me.
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Jumped right on that, didn’t you? Well played.
Christ almighty, let kale die, PALEASE!
Almost every USA Chinese buffet dish, save for a few has something deep fried in it and bathing in a salty sweet sauce. Why I’m done with Chinese buffets.
Thankfully, the fake balsamic trend is dying. I’ll never understand that, save for easy profit. $1.50 balsamic. MMM HHHMMMMM!
All the meals served on a plank, stone, whatever, instead of plates. Gave me a new appreciation for plates.
Burning the hell out of the coffee beans only to force the imbiber to heavily sweeten, cream, caramel, chocolate a burnt coffee sundae. Makes me miss the ole percolator. Coffee in cup, drink.
So much frickin’ cheese on so many dishes that sure as hell don’t need no doggone cheese.
The word “hack.” So you modified a recipe as we all do. Your “hack” didn’t reinvent the dish. Most times makes it lesser.
I’m sure some of you like the aesthetics, but eating cake a la mode out of a wine glass does nothing for me.
in the US we have a tendency to waaay overuse popular ingredients that are newer to us. Back in the 80s is was cumin, now it’s cilantro. A little goes a long way. Can’t get enough of some things in the USA.
Old folks warned us of the perils of sugar back in the day. Now, almost anything marketed for kids has sht tons in it. Friggin Subway makes confectioners bread.
The deconstructed meal was one of the silliest things I’ll remember about recent past. I hope to see reconstructed foods emerge. I’ll serve alfalfa with corn and water: reconstructed cowpie ($25.00).
I’m in jail, so I feel like bitchin’.
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You’re working right?? You get to go home at the end of your shift, right??
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I too love kale. But kale is not one variety; there are so many varieties. Tuscan kale, russian, flat leaf, ruffled. All are different and all find their way into my kitchen over the year. Mustards too.
On the other hand, I am not a fan of collards, much to my wife’s dismay.
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Now that I can get behind. I don’t know how many “hacks” I’ve seen this season: recipes, table settings, wrapping. Enough already. It’s just a twist on a standard approach; something people have been doing for millenia.
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My guffaw of the day, thanks.
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