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Latest culinary trends

Culatello

By Culatello
in Eastern Canada: Dining

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Culatello

Culatello

Posted
Posted

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 :biggrin:

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

identifiler

identifiler

Posted
Posted

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

identifiler

Posted
Posted

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

Culatello

Posted
  • Topic Starter
Posted

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.

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

Culatello

Culatello

Posted
  • Topic Starter
Posted

I've heard some thing like that last week too

Whiskey :hmmm:

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

identifiler

identifiler

Posted
Posted

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

Culatello

Posted
  • Topic Starter
Posted
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)

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

jackal10

jackal10

Posted
Posted

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

Culatello

Posted
  • Topic Starter
Posted

It's a shame the jus was cooked seprately :sad:

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

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

Culatello

Culatello

Posted
  • Topic Starter
Posted (edited)

Onionbreath I agree bone marrow is top notch.

What kind of cod,Black cod

I love Stoccafisso and Baccala

Edited by Culatello (log)

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

onionbreath

onionbreath

Posted
Posted

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.

Culatello

Culatello

Posted
  • Topic Starter
Posted (edited)

your right the black cod was over done.

How about Veal tounge,nobody does it :hmmm:

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 by Culatello (log)

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

onionbreath

onionbreath

Posted
Posted

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

Culatello

Posted
  • Topic Starter
Posted

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.

Con il melone si mangia , beve e si lava la facia

My Nonno Vincenzo 1921-1994

I'm craving the perfct Gateau Foret Noire .

  • 10 months later...
batman

batman

Posted
Posted
It's a shame the jus was cooked seprately  :sad:

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

Chrisser

Posted
Posted

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

Lesley C

Posted
Posted

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!!!

My Webpage
gus_tatory

gus_tatory

Posted
Posted
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~! :smile::biggrin::laugh:

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

"The cure for anything is salt water: sweat, tears, or the ocean."

--Isak Dinesen

seanw

seanw

Posted
Posted

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

onionbreath

Posted
Posted

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?

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