Latest culinary trends

[Culatello]

What's the latest trend right now the foamy sauces & frothy soups are over done

I'm wondering whats the next IN Thing even the organic root vegtables are over done .

Any thoughts

[identifiler]

Foamy sauce are already gone... but I just had that the other day... I feel so backwards now. I've been seeing a lot of crumbles also. How can organic roots be overdone in November ? This might be one of the best root season in a long time, that rain has really given some lightness to many root veggies. My last crop was last week and it never looked better (Brussel sprout galor).

How about those spoons appetizer that came and went so fast...

It's a cycle, so we should start seeing some major piling up of food pretty soon.

[identifiler]

By the way, I was listening to Marie Helene Roy the other day, she was talking about an evening special with Denise Corneillier, she had a wiskey tinted dinner. Maybe wiskey soups are the next best things.

[Culatello]

I 'd like to see more slow& long cooked meats,and bigger cuts ,example Beef or veal cheeks cooked for 6-8 hours ,veal tounge , Abbacio(castrated lamb gigot )

These are some thoughts even though some people have beef cheeks on there menu

I was just wondering what is going to be the next craze.

[Culatello]

I've heard some thing like that last week too

Whiskey

[Lesley C]

I was at that whisky dinner and wrote about it in last week's Gazette (it should still be on the site). It was quite wonderful.

[identifiler]

There you go, wisky mentionned by one trend setter and one food specialist... say no more, run to SAQ before we move on to something else.

I agree about the slow cooked meats.

I also think that home made cured meats might become popular again, or did we have it before ? (thanks to the latest italian openings)

[Culatello]

I also think that home made cured meats might become popular again, or did we have it before ? (thanks to the latest italian openings)

What do you mean by latest Italian openings(restaurants)

[jackal10]

I had beef cheeks but yesterday at Midsummer House. Very good they were, even if the jus was over-reduced and the potato puree over-salted.

Advertised as a "daube en facon Grandmere", except that the garnish and the jus had clearly been cooked seperately.

I'm still seing a lot of sham veloute, being purees really. (veloute of pumpkin layerd over a gelee of sherry), served in a shot glass. Shot glasses are big.

Multi-multi course dinner seem to be fading a bit, but still around with three or four "additional" courses thrown in between each main course.

Descriptions are getting simpler, and yet more misleading (e.g this menu was printed as "Soup, Salmon, Beef, Chocolate")

[Culatello]

It's a shame the jus was cooked seprately

How about the three ways & five ways I find it cool but I guess it's going to fade out

soon,also the mixing of strange ingredinents e.g. espresso pasta with shrimp & porcini's (I don't get it ) people still have a hard time tring to make simple things good and they try to get too creative.

It's true, culainary terms are being used loosely

[onionbreath]

I agree, simple things can really shine, new trend predictions: burrata, slow cooked marrow bone, and cod as the new fish du jour.

[Culatello]

Onionbreath I agree bone marrow is top notch.

What kind of cod,Black cod

I love Stoccafisso and Baccala

Edited November 26, 2003 by Culatello (log)

[jersey13]

Onionbreath: What's burrata?

[onionbreath]

Here's a link that explains Burrata. Unfortunately I have had no luck finding it in Montreal. It's perishable(about 5 days). It is available in New York City at Murray's or Dean and Deluca's where there's enough demand.

http://www.thefoodsection.com/foodsection/...g_list_b_1.html

Regarding Cod ,was thinking more Atlantic, pan roasted, on a bed of greens; an uncomplicated dish that is set to replace the redundant and very tired (farm-raised)salmon.

Black Cod is incredible but seems to have done the circuit IMHO.

[jersey13]

Thanks onionbreath. That stuff sounds amazing....

[Culatello]

your right the black cod was over done.

How about Veal tounge,nobody does it

BTW you could probably find Burrata at La baie des fromage on Jean-Talon & Papineau

Lucky for me, a buddy of mine makes it.

Edited November 27, 2003 by Culatello (log)

[onionbreath]

And does this buddy of yours sell his burrata commercially?????????

That's a mighty small tongue,veal tongue. Have had it mainly as a part of pot au feu. What did you have in mind for it Culatello?

[Culatello]

onionbreath

No he doesn't give it out to people he doesn't know.He's very very quiet about it

and it's not called buratta it's called Burrino.

As for the veal tounge pot au feu sounds good.

In Italy we use to do it with bollito misto and we used Ox tounge in stead.

[batman]

It's a shame the jus was cooked seprately 

How about the three ways & five ways I find it cool but I guess it's going to fade out

soon,also the mixing of strange ingredinents e.g. espresso pasta with shrimp & porcini's (I don't get it ) people still have a hard time tring to make simple things good and they try to get too creative.

It's true, culainary terms are being used loosely

←

hey culatello

nothing strange about espresso pasta. it's a sardinian recipe.

[Chrisser]

This cod trend is extremely unpleasant. It's a cheap-ass fish, and doesn't deserve half the praise it gets. Tastes like rubber, IMO.

Just my 2 cents. Really, I hope you're wrong about cod being the next Salmon. Baccala is a $4 piece of fish, overpriced, oversauced, and if someone can find me a non-chewy piece of "roasted" cod, as you guys put it, I'll be the first to give it a try.

[Lesley C]

I think halibut has all but taken over the "fish of the day" category in upscale restaurants. Before waiters even say what the day's fish is, I say, "Let me guess, halibut?"

I've had it a million ways in the past year (including topped with melted migneron cheese this week at Cube) but the halibut I had at La Bastide prepared by Jean-Francois Vachon was by far the best.

So, now that halibut has been done to perfection, may I recommend chefs move on to something new. Please, please, please...ENOUGH HALIBUT!!!

[gus_tatory]

I think halibut has all but taken over the "fish of the day" category in upscale restaurants. Before waiters even say what the day's fish is, I say, "Let me guess, halibut?"...

Please, please, please...ENOUGH HALIBUT!!!

←

aw c'mon Lesley: have some more just for the halibut~!

(sorry: could not resist cheesy grade 2 joke hehe...)

[seanw]

Recently bought some fresh Hake(atlantic) from new wholefoods store in Vancouver- tasty merluza!! & some really good ling cod(fresh, not fresh frozen)I agree with leslie about the overuse of halibut on menu especially considering that the results are not that satisfying(specifically the pacific variety).The general food trend has considered more recently the use of cheaper cuts & offal ,hopefully this going back to basics will involve fish species previously under-appreciated. sourcing/farming of heritage pigs,bred for flavour(i cannot be the only person who appreciates a good pig!) is long overdue, afterall how can you make good charcuterie otherwise-this would help brighten up lunches & picnics no end.

I find that the development of cuisine in the west is very much driven by popular eating trends from NY/europe which helps speed up the process...Last year cheese finally has started to make an impact(i dont mean the rubbery square stuff from safeway)hopefully it wont be a fad!

Cheers sean

[onionbreath]

New trends for 2005: designer meats including Kurobuta pork, Wagyu and Kobe beef, "open meadow" lamb.

Fish from New Zealand.

Homemade fresh cheeses.

What do ya'll think?

[onionbreath]

Forgot about the "spice du jour'', cumin's making the rounds.

And as per vegetables- cauliflower seems to be resurrected.