2013 food trends?

Think Ox Tail will continue to be a trend? I see it at a ton of restaurants these days.

As far as tails go I think we will probably see more pig tails than ox. The thing about the tail is that it has a low yield of edible pieces and you only get one per animal. Pig tails have more fat and therefore flavor, plus, pig is still a very popular animal with "snout to tail" movement, "everything but the oink", and so on becoming relatively common phrases.

I wouldn't be surprised to see sous vide become more common thing for home chefs. 2012 saw immersion circulators slimming down and getting cheaper, so I bet more people start buying them and using them at home in 2013.

Wow Drew, taught me something tonight! I just had a google about Sous Vide and that is pretty cool. We need one for The Manual HQ! One trend I hope to see on it's way out is Prix Fix. It is all over NYC and rather annoying. I don't want a three hour lunch for $185 and I don't want the chef telling me what I am going to have. I go out to have selection. That sprouting up in other areas of the country?

Another trending continuing is MEATBALLS ! www.themeatballshop.com is expanding, and they are damn good ! Any other cities seeing a meatball trend??

I bought the cookbook: http://www.amazon.com/Me...el-Holzman/dp/0440423163 and it has been a hit at many a dinner party.

This is what Bon Appetit says: http://www.bonappetit.co.../25-food-trends-for-2013 I had a cemita down in Sunset Park in Brooklyn and it was great.

Hip Asian Cuisine! Think Mission Chinese Food, Cafe China and Pig and Khao.