Asked by Doug Zamensky
Any predictions for food and dinning trends in 2013?
February 12, 2013 – 12:18 am
Think Ox Tail will continue to be a trend? I see it at a ton of restaurants these days.
February 12, 2013 – 1:49 am
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.
February 15, 2013 – 9:15 pm
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.
February 26, 2013 – 10:25 pm
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?
March 4, 2013 – 1:41 pm
February 27, 2013 – 7:05 pm
Another trending continuing is MEATBALLS ! http://www.themeatballshop.com is expanding, and they are damn good ! Any other cities seeing a meatball trend??
February 28, 2013 – 11:09 am
I bought the cookbook:
and it has been a hit at many a dinner party.
March 4, 2013 – 12:59 pm
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.
March 5, 2013 – 12:49 am
Hip Asian Cuisine! Think Mission Chinese Food, Cafe China and Pig and Khao.
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