1. Gooseberries [Cape, not Chinese] will surpass the blueberry as the new superfruit.
2. English is the new Italian.
3. Gooseberry Fool will replace Tiramisu as the desert du monde. [See 1 & 2 above]
3. Fufu will replace polenta. You can use just about any starch, mix it with water, cook the bejesus out of it and it’ll sop up your protein jus.
4. Egyptian-Australians will continue to laugh themselves sick at the cost of Dukkah.
5. Finally, the word ‘gourmet’ won’t preface every new food product. I for one, never want to hear it again.
6. Someone will make a great tasting saveloy that won’t make you glow in the dark, to scoff during footy season.
7. Organic produce will stop demanding the same profit margin and become a little bit more accessible.
8. In the quest for the authentic regional cuisine, Sardinian will overtake Italian.
9. Someone will have a book published in which the following happens ~ has mid life crisis, goest to vietnam, finds love [or at least gets laid] ~ and intersperses recipes throughout book. Probably a 50 something woman.
10. Those who like to make a DECENT stir fry [and not wok-mush] will apply to have the regulator taken of their gas stove, so they can get a good blasting heat through their wok burner that will enable it to fry and not stew.
Filed under: flavours, food trends, potato chips | Tags: collect, eat, try
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At least that’s what Wikipedia calls them. Don’t know why it never caught on, do you? Sounds more like an ablution than a food. Anyway, I had cause to think about the myriad of potato cutting flavours a couple of weeks ago, which led me to try and determine just how many were out there. Now I’m not talking about ‘cuttings’ made from different vegetables, I’m talking about the flavours grafted on to the humble spud.
Here’s a smattering from a single company in the UK: ready salted, salt & vinegar, cheese & onion, prawn cocktail, worcester sauce, roast chicken, steak & onion, smoky bacon, lamb & mint, ham & mustard, barbecue, BBQ rib, tomato ketchup, sausage & ketchup, pickled onion, Branston Pickle, Marmite and more exotic seasonings such as Thai sweet chilli, roast pork & creamy mustard sauce, lime and thai spices, lamb with Moroccan spices, sea salt and cracked black pepper (that’s whacky!), turkey & bacon, caramelized onion & sweet balsamic vinegar, stilton & cranberry and mango chilli. Mexican Limes with a hint of Chilli, Salsa with Mesquite, Buffalo Mozzarella Tomato and Basil, Mature Cheddar with Adnams Broadside Beer, Soulmate Cheeses and Onion. Japan has nori & salt, consommé, wasabi, soy sauce & butter, takoyaki, kimchi, garlic, chili, scallop with butter, ume, mayonnaise, yakitori and ramen. In New Zealand they like Chucken (just checking you’re still reading). There’s dill pickle in Canada, Provolone Cheese in Argentina. I think Japan scoops it though with these: Caesar Salad, Caramel Butter, Cheese Curry, Consommé, Mapodoufu (Tofu in a Spicy Pork Sauce) and Tandoori.
I can feel a new hobby coming on.
