Decade's 10 Worst Dining Trends...

originally posted by Peter Creasey: "Buying wine to show off. It's not new but it got out of hand with Wall Street types this decade. If you spend $100 on a bottle now, you're exhibiting some degree of stupidity."
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I don't think 'buying wine to show off' and 'spending $100 on a bottle of wine' necessarily follows.

But the sentiment of an increased focus on value is fine by me. I've always been that way.
 
This thread is so polite!

I'll take refuge here when the slings fly about semiotics and other fraught issues.

That said, I have never once seen an "onion blossom." There's a trend I could cozy up to.
 
originally posted by Sharon Bowman:
. . . I have never once seen an "onion blossom." There's a trend I could cozy up to.
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Isn't there a chain that does "blooming onions?" Is that similar?
Oh yes, and please and thank-you.
Best, Jim
 
originally posted by Sharon Bowman:
This thread is so polite!

I'll take refuge here when the slings fly about semiotics and other fraught issues.

That said, I have never once seen an "onion blossom." There's a trend I could cozy up to.
Click to expand...

shelter from the storm.
 
originally posted by Peter Creasey:Decade's 10 Worst Dining Trends..."Worst trend?" said Tim Zagat, co-founder of the Zagat restaurant survey. "Buying wine to show off. It's not new but it got out of hand with Wall Street types this decade. If you spend $100 on a bottle now, you're exhibiting some degree of stupidity."
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I suspect the $100 figure here is selected with Zagat's target audience in mind!!

. . . . . . Pete
 
originally posted by Florida Jim:
originally posted by Sharon Bowman:
. . . I have never once seen an "onion blossom." There's a trend I could cozy up to.
Click to expand...

Isn't there a chain that does "blooming onions?" Is that similar?
Oh yes, and please and thank-you.
Best, Jim
Click to expand...

Many fine dining establishments serve blooming onions (aka onion blossoms). In order to purchase one, just go to your nearest restaurant decorated with a plastic kangaroo or a cigar store Indian. Or exemplars of semiotics.

"you're welcome."
 
originally posted by Yule Kim:
originally posted by Florida Jim:
originally posted by Sharon Bowman:
. . . I have never once seen an "onion blossom." There's a trend I could cozy up to.
Click to expand...

Isn't there a chain that does "blooming onions?" Is that similar?
Oh yes, and please and thank-you.
Best, Jim
Click to expand...

Many fine dining establishments serve blooming onions (aka onion blossoms). In order to purchase one, just go to your nearest restaurant decorated with a plastic kangaroo or a cigar store Indian.
Click to expand...

You forgot to say, "you're welcome."
Please, this is a civil thread.
Best, Jim
 
originally posted by Yule Kim:

Many fine dining establishments serve blooming onions (aka onion blossoms). In order to purchase one, just go to your nearest restaurant decorated with a plastic kangaroo or a cigar store Indian.
Click to expand...

Yeah, I don't think of that as a trend of the last decade, but of the decade before. They were widely available in chain restaurants in the early-to-mid '90's when my daughter was an infant and we'd occasionally eat in such places.
 
originally posted by Florida Jim:
originally posted by Yule Kim:
originally posted by Florida Jim:
originally posted by Sharon Bowman:
. . . I have never once seen an "onion blossom." There's a trend I could cozy up to.
Click to expand...

Isn't there a chain that does "blooming onions?" Is that similar?
Oh yes, and please and thank-you.
Best, Jim
Click to expand...

Many fine dining establishments serve blooming onions (aka onion blossoms). In order to purchase one, just go to your nearest restaurant decorated with a plastic kangaroo or a cigar store Indian.
Click to expand...

You forgot to say, "you're welcome."
Please, this is a civil thread.
Best, Jim
Click to expand...

My apologies for my rudeness. Let me recast my post in a more civil light.

originally posted by Yule Kim:
"Many fine dining establishments serve blooming onions (aka onion blossoms). In order to purchase one, just go to your nearest restaurant decorated with a plastic kangaroo or a cigar store Indian. Or exemplars of semiotics."

"'you're welcome.'"
Click to expand...

originally posted by Steve Guattery:
originally posted by Yule Kim:

Many fine dining establishments serve blooming onions (aka onion blossoms). In order to purchase one, just go to your nearest restaurant decorated with a plastic kangaroo or a cigar store Indian.
Click to expand...

Yeah, I don't think of that as a trend of the last decade, but of the decade before. They were widely available in chain restaurants in the early-to-mid '90's when my daughter was an infant and we'd occasionally eat in such places.
Click to expand...

I remember one of my greatest accomplishments as a tweenager was eating a blooming onion by myself when I went to Chili's for the first time.

I ended up with a grease hangover. The first of many to come.
 
That's actually a pretty good list. I have yet to taste a foam that really contributed anything to the dish.

I share their irritation at the deconstruction trend - occasionally it's done right, but aren't we paying all this money to enjoy the clever combining of ingredients and technique?

The really obnoxious thing about the supersized fast foods is that it's more of something that doesn't taste good to begin with (hence the critical role of bacon in many of these concoctions).

Being a fan of onion rings, it seems that I should like a blooming onion, but given the kind of places that purvey this thing, I've been afraid to try. Actually, the picture of the blooming onion reminds me of a now two-decades old trend that I really dislike - serving deep-fried things with a heavy, greasy, relative of mayonnaise on top.
 
Unless I've missed it, it seems surprising that one dining trend has not been sufficiently derided...trying to foist off onto diners expensive bottled water.

I learned early on to clearly say TAP water, thank you!!

. . . . . Pete
 
Damn I live a sheltered life. I've only encountered foams at Ken Orringer's "Clio" in Boston, and, you know, I thought to myself, "All right, this isn't going to be dinner, this is going to be chemistry class," and once I got to that, I could enjoy it. I never went there again. And I sure as hell don't remember what we drank.
 
originally posted by Peter Creasey:
Unless I've missed it, it seems surprising that one dining trend has not been sufficiently derided...trying to foist off onto diners expensive bottled water.

I learned early on to clearly say TAP water, thank you!!

. . . . . Pete
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In French please
 
originally posted by Christian Miller (CMM):
That's actually a pretty good list. I have yet to taste a foam that really contributed anything to the dish.

For a foam that contributes to a dish, try the tuna tartare served with soy foam at Volt in Frederick, MD. It is Brian Voltaggio's place; he happens to be the older of the two brothers on Top Chef this season. Don't ask how we ended up there, but we did, and we and enjoyed it. Unfortunately, the coconut foam's flavor on the Lobster entree didn't stand up to the rich flavors. But 1 of 2 successful foams is pretty good.
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