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Nami-Nami peakokk 2010-01-09 11:36:18 |
Fre:
Tillukesed burgerid, mida süüakse enamasti mitu tükki. Nt:
Pille:
Vbndust mis see sliders on? Kõlab nagu lükanduksed.....TOP TEN TRENDS OVERALL ........ · Sliders ..... 
(DallasNews.com)
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Nami-Nami peakokk 2010-08-20 10:15:58 |
Järjekordne TOP10 Trends: FOODCHANNEL.COM RELEASES TOP TEN SNACK TRENDS Find out the top snacks just in time for back-to-school CHICAGO (Aug. 19, 2010) The Food Channel® (foodchannel.com) has released its top ten snack trends, one of its regular trend reports prepared in conjunction with CultureWaves® , Mintel International, and the International Food Futurists. “These trends are meant to inspire your back-to-school snacking,” said Kay Logsdon, editor-in-chief of The Food Channel. “But they also show how people are eating today, with smoothies and energy bars functioning as meal replacements, and grazing with small bites throughout the day—sometimes never even sitting down to a meal.” According to foodchannel.com editors, the top ten snack trends are— · Chip and Dip 2.0. New varieties and new flavors give us something different. It is likely that you will have hummus and falafel chips or pretzel crisps at your next party instead of the traditional chip-and-dip duo. The dips are healthier, spicier, and often served hot. · Small and Sensational. We are eating more substantial snacks packed with protein as meal replacements, and eating them more often. For pick-me-ups, we grab a slider at Steak ’n Shake, or a Big Mac Wrap at McDonald’s. Come dinnertime, we may graze some more, but by today’s definition, snacks may be all we need. · The Drink Shift. This trend is all about the “halo of health” around drinks made with fruit or antioxidants. We have a shift in snack beverages away from colas and energy drinks and more toward teas, lemonades, fruity organic waters, and carbonated fruit drinks with interesting flavor combinations. Plus, there’s the trend away from high-fructose corn syrup and back to sugar that some soft-drink makers are spinning as a “throwback” move. Additionally, smoothie shop chain Jamba Juice has just introduced a line of smoothie mixes that lets consumers make smoothies at home. · Goin’ Nuts. Snacking habits are adjusting to talk about how good nuts are for you, with nuts and granola, nuts and fruits and smoked nuts. Unique flavor combinations give us the feeling that we are eating healthily: for example, cashews with pomegranate and vanilla, and dark chocolate with caramelized black walnuts. · Fruits: The Low-Hanging Snack. The trend here is the mainstreaming of new types of fruit, and the redefinition of locally grown to mean locally sourced. When it comes to fresh, blackberries have been in abundance, and white peaches and white cherries have given us a choice when it comes to some old standards. Fresh fruit is now the number one snack among kids aged two to 17. · Cruising the Bars. While it is mainstream that the granola bar is an acceptable emergency meal, bars are now offered in dairy-free, gluten-free, non-GMO, organic, soy-free, cholesterol-free, trans-fat-free, and casein-free varieties. There are even versions specifically for women and for kids. · Sweet and Salty. Until recent years, the only way sweet or salty snacks mixed was when we ate something sweet then craved something salty, or vice-versa. What we’re seeing now is that the barrier is removed. We dip pretzels in Nutella and eat fruit with a side of popcorn. These tastes are filling up the new-style vending machines too, where our choices are increasing and more information is available. · Yogurt, Redefined. The new gold standard for yogurt is the increased health value found with probiotics. Acknowledging our trend toward global flavors, there is Greek yogurt, among the healthiest snacks we can eat. Icelandic yogurt is starting to emerge as yet another world player and new self-serve frozen yogurt shops are popping up everywhere too. Although not new, yogurt continues to redefine itself and is definitely trending up. · Bodaciously Bold. Bold flavors are almost becoming regular, satisfying an urge for something unordinary. How else to explain flavors such as Doritos First-, Second-, and Third-Degree Burn (Scorchin’ Habanero)? · Nostalgia’s New Again. Any decent tribute to snacking has to mention the traditional Snack Cake. The Hostess Twinkie, the Ding Dong, the TastyKake, the Little Debbie. Anything that has lasted this long deserves a mention in the snacking hall of fame, even if it isn’t good for you. And, truth be told, we all snack on some of these from time to time. | |
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Nami-Nami peakokk 2010-12-17 08:41:24 |
FOODCHANNEL.COM PREDICTS 2011 TOP TEN FOOD TRENDS From Simplicity to Sex—Food Values Are Changing CHICAGO (Dec. 13, 2010) ¾ The Food Channel® (foodchannel.com) has released the much-anticipated Top Ten Food Trends for 2011. By partnering with CultureWaves™ (www.culturewav.es), Mintel International and International Food Futurists®, The Food Channel has been able to identify the most significant food trends that will drive how people eat throughout 2011, from buying to cooking to consuming. "The new economy has created a boldness and willingness to change how we work, how we cook and how we eat. All of our 2011 trends reflect that in some way,” said Kay Logsdon, editor of The Food Channel. “One example is Baby Boomers wanting to age well. Trend #10 explains they are eating for better sex, more energy and the ability to work longer.” For 23 years, The Food Channel has uncovered food trends ahead of the curve. “The insights are fun for consumers, and give those who make their living from food a competitive edge when it comes to what drives their consumers’ choices,” added Logsdon. The Food Channel Top 10 Trends for 2011 1. The Canning Comeback “Putting Up” is gaining popularity for both economy and health. Food preservation has a rejuvenation. They used to call it “putting up,” as in putting up tomatoes or corn for the winter ahead. Maybe your grandmother still refers to it that way. What it means of course is canning, pickling, and preserving—and more and more folks will be getting into it for a number of reasons. One major one is the concern for food safety. The recent scares over contaminated tomatoes, peanut butter, and eggs have driven people to take more control over what they put on the table. 2. Men in Aprons – Layoffs have led to more men cooking. A gender role reversal is bubbling up in the kitchen. The slumping economy has hit men harder than women, with job losses in traditionally male fields such as finance and construction. Women, on the other hand, are employed in fields that are expected to flourish in the years ahead. As Mintel points out, it’s left many couples with a new balance of power: female breadwinner, male bread buyer (and baker). The rise of the Sheconomy, TIME magazine calls it, and it’s expected to last for a while. For every two guys who graduate from college, three women do. The recession is only part of it. Men have been influenced by macho chefs on TV’s cooking shows, where it’s all about culinary competition, achievement and triumph. Plus, what guy doesn’t love a cool new gadget or tool? And there are lots of those in the kitchen these days. 3. Local Somewhere – We care about hand-tended no matter where it’s grown. Support a local grower . . . anywhere. Politicians say that all politics is local. It's becoming more and more evident that the same is true for food. This trend understands that mindset—that it’s all about eating local, but that local goes beyond a geographical definition. The new local is really about the independent spirit that causes entrepreneurial people to develop new food products, open new restaurants, and bring new food ideas to life. In other words, local has moved, and it didn't leave a forwarding address. 4. Don’t Ask, Don’t Tell – We’re tired of being told what we can eat. Sometimes we don't want to know the nutrition numbers. Politicians on the local, state and federal government level are stepping up efforts to legislate healthier eating. These well-meaning efforts have led to calorie counts on restaurant menus, bans on trans fats, and a war on sodium. They’ve also brought about a backlash. Let’s face it. Some things we just don’t want to know. We’re okay having pamphlets on nutrition being available, but do we really have to have the calories and fat listed in bold type on the menu right next to our favorite megaburger? For many, it’s just another example of the growing Nanny State, and the answer is simply “No, thanks.” 5. Appetite for Food Apps – Social media is our guide and our coupon source. Discount eats make the new smart phone apps delicious. Just as the adorable antics of cats have become the unexpected stars of the Internet, food has become the dominant attraction of smart phones. It seems like there’s a new mobile food app popping up every time you start to feel hungry. You can shake your phone on Urbanspoon to create a slot machine effect that spins neighborhood, cuisine type, and price to help you find a restaurant; VegOut helps you find one with lots of vegetarian choices; and Open Table not only locates restaurant choices using GPS technology, but also lets you know if there are tables currently available. But it’s the instant 24/7 availability of mobile grocery coupons and restaurant deals on smart phones that consumers will really grab onto in the coming year. 6. Small is the New Big Business – Corporations are thinking like small businesses. Getting closer to the customer. Go ahead. Look closely at the pizza in the photo above. It's not food styled. It's not machine produced. And yet every ingredient on this pizza is real. This is a big business pizza that laid down the gauntlet after listening to its customers. As anyone who works for a big corporation knows, the bigger your brand, the larger a target you may become. In today’s world, a corporate mindset might be bad for business. 7. Fresh Every Day – Rooftop gardens are just part of this trend. Rediscovering the butcher, baker and cheese maker. We see American food shoppers going about their marketing a bit more like our European counterparts in the coming year. People will be returning to the neighborhood butcher shop to pick up fresh meats and grabbing their specialty breads and pastries at the corner bakery or bakery-café, and shopping on nearly an everyday basis for the evening meal. Yes, the large supermarkets and everything-under-one-roof big box stores will still get the lion’s share of our grocery dollars, but the increased popularity of farmers markets has whetted our appetite for locally-sourced foods and one-on-one personal attention. 8. Chefs in Schools – Better flavor is possible in an institutional setting. Living up to their pledge, chefs join the cafeteria crews. This will be the year we finally get really serious about feeding our children healthier, better quality foods. We’re no longer just talking about childhood obesity, we’re doing something about it. Jamie Oliver came with TV cameras to the “unhealthiest city in America” and showed what a difference one person can make. In 2011 thousands of chefs will be working with school districts to get better, fresher foods on the kids’ trays. 9. Discomfort Foods – Change makes us comfortable with more change. Eating your way out of your comfort zone. In some ways, we've grown accustomed to a topsy-turvy world and are embracing food that accentuates that. However, at other times, we find the situation just a little bit unnerving. This trend is about consciously trying new things that stretch our food vocabulary and experience. 10. Eating for Sex and Other Things – We are working longer, and want all the gusto. Looking for foods that keep us young, strong and active. It’s no secret that Americans are reaching retirement age in record numbers, now that the Baby Boomers are starting to hit their mid-sixties. And, as they have since they first began to walk, boomers will influence nearly everything in 2011, including foods. As Mintel reports, many boomers will continue to work—and they’ll demand foods that provide the energy and vitality to get them through the day. And, as sales for Viagra prove, boomers want to stay in shape for nighttime activities, too. Look for more food products to make bedroom performance claims in the years ahead. Nutmeg, for one, has gained a lot of press recently for its reputation as a female aphrodisiac. Read the complete Top 10 Food Trends for 2011 at www.foodchannel.com. Top Ten Foods to Watch in 2011. 1. Small Pies. Pie, of course, has been around forever, but 2011 could be the Year of the Pie. Some are already calling it the “next cupcake.” We say, yes, pies will be hot in the coming year, but look for smaller pies to make it big—in both sweet and savory varieties. 2. Sausage. Look for a leaner, better quality sausage, sourced locally at farmers markets, to take on the role as the “new bacon.” Home butchery and the charcuterie trend that has led to renewed interest in cured meats are additional factors here as well. 3. Nutmeg/muskaatpähkel. Researchers have discovered that nutmeg’s reputation as an aphrodisiac—especially for women—has some merit. Need we say more? 4. Moonshine. Moonshine has gone legit. Tennessee’s first legal moonshine distillery opened this summer, and the clear corn whiskey hootch can now be found in many liquor stores and even purchased online. It still packs a wallop. 5. Gourmet Ice Pops. Ice pops in exotic flavors like bacon, mango chile, and peanut butter are the latest to get the artisanal treatment. They’re known as paletas in Mexico. Watch for them to go mainstream north of the border in 2011. 6. Grits. Could this old southern favorite become the “new grain”? We see it moving beyond the breakfast menu and above the Mason-Dixon Line. 7. Sweet Potatoes/Maguskartul. These super-nutritious tubers will be orange-hot in 2011. They’ll be especially molten as the alternative, better-for-you french fry. 8. Fin fish. We are still discovering so much about the benefits of fish. After all, it wasn't that long ago that we found out about Omega 3's, and we know that obtaining these nutrients directly from food is the best way to get them into our system. We're banking on more acceptance of farmed fish as it becomes more important to have a good supply of this lean protein. 9. Cupua?u fruit. This is quite possibly the next superfruit, following in the footsteps of the acai fruit. Both are from the Brazilian rainforest. Cupua?u has a number of antioxidants and minerals, and is considered a natural source of energy. We tasted it in a Brazilian candy that had us craving more. Speaking of candy, you might also watch for Brigadeiro. This sweet Brazilian candy is made by mixing sweetened condensed milk, butter and cocoa powder. It's usually rolled into a ball and coated in granulated sugar, but it can also take on other flavors. It's the national truffle of Brazil. Look for it to come to our shores in 2011. 10. Beans. The lowly legume will step up to the spotlight in 2011, as a great source of protein and a versatile ingredient in appetizers like white bean & rosemary bruschetta. And, yes, it’s still awesome in chili. | |
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Nami-Nami peakokk 2010-12-17 15:28:07 |
Trenditeateid tuleb uksest ja aknast :) USA Network's Top 10 of 2010 List of "Character Approved" Ideas and Influencers in Food. Top 10 of 2010: Food Written By Terry Boyd Narrowing the list of food trends down to just ten was hard--this has been an interesting year for food. It was easy to see some important overarching trends, though. Many of the items listed below reflect a growing interest in where our food comes from, how it's produced, and how that affects our health and the health of the planet. And some of this year's biggest trends didn't actually start this year, but gained serious traction, changing the way we all eat. Here is what's Character Approved in Food for 2010: 1. April Bloomfield. We love eating great food. We also love the friendly, casual atmosphere of our neighborhood tavern. Character Approved chef April Bloomfield is at the forefront of a trend creating exciting mash-ups of these two loves. Her New York restaurants The Spotted Pig and The Breslin both offer relaxed pub-like settings that serve up Michelin-starred meals that are anything but bar food. 2. The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living. As humanely raised meat becomes more readily available, more and more vegetarians are becoming flexitarians--vegetarians who occasionally eat meat. And meat eaters are opting for fewer meat meals. Published this fall, Mark Bittman's cookbook offers recipes that will please both and be healthier for us, our animals, and our planet. 3. Artisanal Spirits. Cocktails are enjoying a moment, with bartenders--excuse me, mixologists--conjuring up all kinds of magical concoctions. And suddenly, "top shelf" isn't enough. Enter artisanal, small-batch spirits--vodka, gin, bourbon, scotch, and more. New micro-distilleries like Heartland Distillers, Indiana's first post-Prohibition distillery (as we reported here), and Brooklyn's Breuckelen Distilling are mixing things up with distinctive, delicious results. 4. Bacon is Officially Over. Somewhere between bacon chocolate and bacon-infused bourbon, the overheated trend finally jumped the shark this year. The good news is that bacon by itself still tastes better than almost anything, and we've found some really cool things to do with it. Now back away from the bacon cupcakes, sir. 5. Seattle Urban Farm Company. Going way beyond the backyard garden plot, some city dwellers are keeping bees and harvesting the honey (New York City even legalized beekeeping this year). Others collect eggs from their own backyard chicken coops. Character Approved Seattle Urban Farm Company helps neophyte city farmers set up organic urban farms, beehives and chicken coops, with consultations, classes and even installations. 6. Food Trucks. Gourmet food trucks have been around for a few years, but this year, they made it clear they were here to stay (as we reported here too). A couple of Character Approved additions to the scene include San Francisco's Chairman Bao, taking traditional Chinese steamed and baked buns to the streets in a psychedelic truck, and New Orleans-based Taceaux Loceaux, serves up "Nola-Mex" tacos. 7. Rob Levitt. First, it was chefs. Next, came small, independent farmers. Now, as we all pay more attention to how our food gets to our plates, modern butchers are basking in the culinary limelight. Chicago chef-turned-butcher Rob Levitt is known for his meat-based dishes at restaurant Mado, and will feature locally sourced, humanely raised animals at his soon-to-open Butcher & Larder. 8. Otarian. Eating locally produced, sustainable food just keeps making more sense and getting more refined. Character Approved vegetarian fast food chain Otarian measures its food's carbon footprint--including its greenhouse gas emissions impact on the world. With restaurants in New York and the UK, Otarian even lets diners collect Carbon Karma credits good for future meals. 9. OpenTable Goes Mobile. Since its founding in 1998, the free online restaurant reservations service OpenTable has helped 175 million diners make reservations at 15,000 restaurants worldwide. Now when hunger hits, you can make those reservations from your iPhone or iPad. The free app lets you specify your desired dining time and party size and see available tables at nearby restaurants on an interactive map. You can also search by name, cuisine, price, and location. No iPhone? OpenTable also makes apps for the Android, Blackberry, and other mobile devices. 10. Canning for a New Generation. Once the domain of frugal aunts, pickling and canning--putting up jars of all manner of nature's bounty--has professional chefs and home cooks alike totally smitten. "House made" pickled vegetables are turning up in the toniest restaurants. And books like the Character Approved Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry are encouraging us to preserve everything from curried cauliflower to peach and cilantro salsa. | |
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Nami-Nami peakokk 2011-05-25 23:08:42 |
[b]FOODCHANNEL.COM PREDICTS
TOP TEN DESSERT TRENDS FOR 2011
The latest evolutions in the sweet world of dessert[/b]
CHICAGO (May 25, 2011) ¾The Food Channel® (foodchannel.com) presents its “ Top Ten Dessert Trends for 2011,” sponsored by MARS® Foodservices. By partnering with CultureWaves® (www.culturewav.es), the International Food Futurists®, and Mintel International (www.mintel.com), The Food Channel has been able to identify the most significant food trends in dessert for 2011, from the evolution of the ever popular cupcake to the new raw food movement.
“When we took a look at how people are consuming dessert, one thing became clear: our tastes are evolving and becoming more educated ,” said Kay Logsdon, editor of The Food Channel. “We see society trending toward a more casual—and less stuffy—lifestyle. One on hand, we demand less processed foods and cleaner labels, but we still allow ourselves to indulge in sweet little rewards that get us through the day.”
The Food Channel Top Ten Dessert Trends in 2011:
Ta-da!! The Next Cupcake Is...—the cupcake movement is more around its evolution than its dissolution
Sweet, Heat, Salty and Tart—desserts don’t always have to be sugary sweet
Wedding Cake Off the Guest List—an overall trend toward a more casual, and less stuffy, lifestyle
Behold the Power of Protein—people are looking for more than a sugar buzz from desserts today
Desserts for Grownups—the maturing of America’s sweet tooth
Whole Grains and No Grains—a food trend that’s all about health
Desserts in the Raw—the demand for foods, desserts included, that are far less processed
A Touch of Sweetness All Day Long—sweet little rewards that help get us through the day
A Hint of Floral—subtle hints of floral have begun to sprout up in the dessert category
Dessert Theatrics—enjoying a little tableside theater when we’re enjoying a nice restaurant dinner
(Bonus) The End of Shareable—going in with the same spoon for bite after bite has gotten old
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Nami-Nami peakokk 2011-12-22 15:59:12 |
CHEFS PICK: TOP RESTAURANT TRENDS
Every year the National Restaurant Association surveys nearly 1,800 chefs from the American Culinary Federation for its annual “What’s Hot” list.
At the top of the list is kind of a variation on the old real estate cliché: Location, location, location. On the chef’s list you could amend it as “Local-local-local.” No less than four of the top ten trends called out by the chefs have to do with local foods. The number one trend listed is Locally Sourced Meats and Seafood. Next at #2 is Locally Grown Produce . Coming in at #4 is Hyper-Local Items and #8 is Locally Sourced Wine and Beer. Are we seeing a message here?
“Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus,” says Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. “Local sourcing of everything, from meat and fish, to produce, to alcoholic beverages, is a big trend for 2012.”
Nutrition, especially when it comes to children, is another major focus for restaurants today, reflecting consumers’ increasing interest in healthful eating, according to the chefs. And, once again, sustainability comes up big on the chefs’ survey.
Here’s the NRA Chefs’ top ten trend list for 2012.
1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids’ meals
4. Hyper-local items
5. Sustainability as a culinary theme
6. Children’s nutrition as a culinary theme
7. Gluten-free/food allergy-conscious items
8. Locally produced wine and beer
9. Sustainable seafood
10. Whole grain items in kids’ meals
Mis on kuum aastal 2012? - Ene Ojaveski ülevaade suurest USA uuringust. Vaata ka originaalallikat (ingl. k)
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Nami-Nami peakokk 2012-01-06 14:57:36 |
SIX KEY CONSUMER TRENDS FOR 2012
Leo Burnett Chicago recently released a study on people and behavior that focuses on six key consumer trends predicted to have a lasting impact in 2012 and beyond.
The study, “HumanKind 2012: The Transformation of Aspiration ,” forecasts societal changes vitally important to U.S. brands and marketers. According to the study, we’re moving away from the “Big Plan” we once had to go to school, grow up, get married, have kids, and climb the corporate ladder. Today we’re seeing more men staying at home, more women working, and nearly 40% of all children being born to a single mom. More men are doing the food shopping and cooking the bacon that Mom brought home. (The Food Channel predicted this a year ago, calling out “Men in Aprons” as one of its top ten trends for 2011.)
Here are the six key consumer insights identified in the study.
1. Sense of fairness declines, happiness inequality rises. Optimism is in serious decline, especially those with lower incomes. Feelings of inequality and unfairness are everywhere. Winning brands will be those that consistently deliver acts of fairness and behave with demonstrable morality. Think “fair trade” products and legitimate cause marketing.
2. The average American family is anything but. People define their own family situation, whether it’s a single parent household or something more traditional. ABC’s Modern Family excepted, traditional media is slow to catch up to the changing American family. Brands that reflect this new diversity in their marketing efforts will show that their products fit the new reality.
3. Men evolve as masculinity declines. The old roles of the male bread winner and female bread baker are often reversed today. Food brands that keep that in mind will have a better opportunity for success.
4. Healthy is in the eye of the beholder. Food is still one of the few affordable luxuries. While 47% of Americans say they would like restaurants to offer healthier options, only 23% actually order those items. When presented with the choice between a salad or a burger, consumers see more value in the satisfaction of the juicy hamburger.
5. Collective bargaining is a weapon of survival. Daily deal giants such as Groupon and Living Social let Americans get deals on a plethora of products and services, including food and restaurant offerings. A growing segment of Americans will pay full retail only as a last resort.
6. Social/mobile technology: abandon the novel, embrace the practical. There will be 20 million new smart phone users in 2012. Food brands, restaurants and retailers that show they are in tune with the latest technology and find new and pragmatic ways to interact with tech-savvy consumers have a chance to reap huge dividends.
“This year’s power brands will be those that quickly adapt to changing human behavior and recognize how this shift is reshaping the fabric of American society,” says Stephen Hahn-Griffiths, chief strategy officer for Leo Burnett.
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Nami-Nami peakokk 2012-01-06 15:10:14 |
Food Channel Forecast: Top Ten Food Trends for 2012
The Food Channel released its annual perspective on what it sees happening in the world of food for the year ahead. Its top ten list is compiled in conjunction with CultureWaves, the International Food Futurists and Mintel International.
1. Black market foods
No, we’re not talking about anything illegal here. What we’re talking about is the growing use of intentional scarcity and limited supplies of items that serve only to drive up their popularity. After all, if we humans are told there is something that’s really hard to get, we immediately want it. The Black Friday limited-supply “doorbusters” are a good example—so is the McRib. There’s sort of a reverse psychology going on here. Many of us remember the old Soup Nazi episode from Seinfeld (did you know, in an ironic twist, those soups are now available in stores?). Another example of this limited supply philosophy: the Tamale Queen in Atlanta, whose signage proclaims they serve from “11 a.m. to 2 p.m. or ’til the food is gone.”
2. Inconspicuous ConsumptionWe all recognize conspicuous consumption by its over-the-top, in-your-face obviousness and excess. But inconspicuous? This is the new luxury—spending quite a bit, but making it look like we’re not really spending much at all. We’re seeing it in restaurants and in travel experiences, particularly with the rise in culinary tourism and food-related travel. In fact, what we used to think of as more generic, non-branded hotels can actually become the hotels of choice when their restaurant and food offerings are upgraded
3. Social Media: Finding Common Ground and Common Courtesy. What do you get when you mix social media with restaurants? Often a lot of frustration on both sides. This is the year we see a lot of that coming to a head, with a line being drawn in the sand(wich)…which is eventually crossed peacefully by both the restaurateurs and the patrons.
4. Shopping Schizophrenia. Welcome to the new balancing act when it comes to eating. On the one hand, we have to fit our food styles to our paychecks. On the other, we have to feed our soul. In certain parts of the country we have the Food Desert, where nutritious food is hard to get. In other areas, we have bountiful markets on every corner. We see the rebirth of the butcher, baker and candlestick maker [link to where we called it out before] right next door to the newly defined “neighborhood markets” that are, ironically, owned by the big box stores. The point is, we either can’t decide, or we want it all.
5. Beyond Ramen Noodles – It used to be that college students lived on Ramen Noodles and other inexpensive food that provided some sustenance without breaking the nearly nonexistent budget. Things have become much more complicated, and we expect it to continue in that direction. Campus “cuisine” has now become part of the “clockless” world, where grocery stores are in student unions and you can charge food against your student account. Colleges have been forced to provide a wide-ranging food experience for the younger generation, who expect more out of what they put in their bodies than previous generations.
6. So THAT’s What it Tastes Like! – There is an interesting byproduct of the health movement when it comes to food. Less sodium, fresher locally-sourced produce, and fewer smokers on premise means people are tasting ingredients as they were meant to be—sometimes for the first time. We can also credit menu transparency and menu labeling, since companies are making a real effort to keep all those scary-sounding ingredients out of the mix.
7. The New Agri-Chef. Along with health concerns, food safety concerns, and old fashioned flavor, you have a new breed of chefs that simply like to cook with what they’ve grown. Expect to see this move beyond simple herb gardens or rooftop displays and into some full-fledged branded farms.
8. Groovin’ On Peruvian. It looks like Peruvian cuisine may be the next Big Thing on the ethnic culinary scene. Gastón Acurio certainly hopes so. He reportedly has invested $5.5 million on his La Mar Cebicheria Peruana restaurant which opened its doors this fall in New York. The Mistura Food Festival, held annually in Peru’s capital of Lima, has become one of the biggest food events in the world, attended by a half-million foodies, including many internationally-known chefs.
Nõrk. Nami-Namis on hetkel vaid kolm Peruu retsepti :O
9. Social Cooking. Who would have thought we needed kitchens outdoors? For grilling, perhaps—but a full kitchen, complete with covered patio, granite-counter prep area, sink, mini fridge, rotisserie, stove top, and TV? They are becoming the new home essential. Expensive, yes, but people are justifying it by continuing to stay home more, entertaining more, and doing it in style.
10. The Rise of the YouTube Chef. Everyone is their own food TV star these days. All it takes is a simple camera and a YouTube account. It came to the forefront with the book and movie, Julie and Julia, but today you can find everyone from precocious kids and teens to wiseacre twentysomething dudes to Italian grandmothers, all cooking up a storm and teaching you how to do it.
Ehee. Nami-Nami TV kanal on YouTubes täitsa olemas, hetkel küll peale majoneesivideo seal palju ei ole :)
LOE LÄHEMALT SIIT.
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Nami-Nami peakokk 2012-01-13 22:31:07 |
Jätkub: USA ajakiri Good Housekeeping ennustab: 10 Top Predictions in Food for 2012 1. Pickles Who knew that being a brine master would become a hip-profession? I'm not knocking Vlasic but you'll be seeing pickled cucumbers, tomatoes, beets, radishes, the list goes on and on, with a pedigree even in supermarkets. One to look for or mail order: Divine Brine. 2. B?nh M? Here in the Big Apple there are already shops devoted exclusively to these Vietnamese-French fusion sandwiches. Built on a baguette, they can contain grilled pork, beef, or chicken, meatballs, pate, slices of cucumber, pickled carrot and daikon radish, and spicy chili sauce or homemade mayonnaise. But as they become mainstream, I bet you'll be seeing endless variations. While they may not be at McDonald's this year, I think you'll start seeing them at cafes and bistros in your hometown before year's end and who knows, the McBanhMi may be with us in 2013. 3. Honey and Agave In the food world, high-fructose corn syrup is public enemy #1. Whether it's really worse for you than sugar, as some people claim, is up for debate, but I'll let Sam Cassetty, our Nutrition Director tell you about that. But for sure, more of these natural sweeteners are being added to everything from desserts to medicines. 4. North European Cooking Noma in Denmark has replaced El Bulli in Spain as the best restaurant in the world and we're seeing a shift from Meditteranean- to North Sea-inspired foods. Expect to see rye bread, root vegetables, wild herbs and mushrooms, and potato pancakes on menus. 5. RUPSKID e. Off Cuts of Meat Tongue, gizzards, pigs' ears, tripe, chicken livers, beef heart, pork belly, lamb neck, oxtails! Yes! Country-style beef chuck ribs, Denver steak, pork flank steak. If all of these are a little adventurous for you, embrace pot roast, meat loaf, or short ribs...all now more chic than steak! 6. TERVISLIKUD KOOLILÕUNAD Yes, we've been hearing about this trend for a few years now but I hope I'm not being overly optimistic in saying this is the year it goes mainstream. Whole grains and more fruits and vegetables (and this doesn't include ketchup) and fewer fried foods and sweets will be on cafeteria menus. If you're not happy with what's being served in your kids' school, it's definitely time to get involved. 7. New Pasta Shapes Torchio (torches), campanelle, (ruffled cones) gemilli (twisted twins), strozzapretti (priest stranglers), trofie (little wet rags) are already being sauced by chefs. Try them at home...they're a cheap and easy way to update family dinners. 8. Sweet and Salty Desserts Hey we've long known that salt heightens flavor..and that's just as true when you're talking about brownies as brisket. We're seeing a handful of cereal tossed into cookie batter, bacon cupcakes, olive oil ice cream, and salted caramel cake filling...not to mention a dash of sea salt on top of chocolate tarts, candies, and brownies. 9. Ethnic cuisines to watch: Korean (think sweet and salty grilled shortribs, better than KFC fried chicken), Peruvian (ceviche or marinated raw fish), Jewish (but not your mother's..look for chicken soup with parsnip dumplings, zucchini latkes, hazelnut and date rugelach). 10. Slow Cooking...yes, I warned you it would still be strong in the new year. Look for cookers that you can customize with family photos, more upscale cookbooks, and coq au vin, not beef stew, waiting for you when you walk in the door. | |
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Nami-Nami peakokk 2013-01-03 01:23:02 |
Uus aasta, uued trendid: Food Restaurant trends for 2013
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