Comments on: Tired old Food Fads in LA

By: Spencer Muncrief

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By: Homer

Homer — Sat, 09 Aug 2008 13:13:38 +0000

^ Perhaps you mean the general term of “molecular gastronomy”?

FYI - an espuma or thermo whip is commonly used to make foams.

By: Jessica

Jessica — Sat, 09 Aug 2008 00:50:30 +0000

What is the culinary term for the “foam”? I can’t think of it and it’s driving me crazy!!!

By: Niemeyer

Niemeyer — Tue, 26 Jun 2007 01:51:22 +0000

I am sick of foam, foie gras on everything, and truffles especially truffle oil

By: Joellyn

Joellyn — Wed, 06 Jun 2007 01:50:36 +0000

Oh god, Pinkberries everywhere! They’re taking over………..two in my neighborhood already……….oh the humanity……..save us…………!!

By: Jumping Black Dog

Jumping Black Dog — Mon, 21 May 2007 20:10:55 +0000

Foam is the most overrated item on the planet. The sheer sight of it makes me gag. It looks like vomit.

By: Lisa B.

Lisa B. — Sun, 20 May 2007 02:34:36 +0000

I’ll never get tired of truffle ANYTHING. I think I’m actually addicted, and I could eat it every day, preferably something like truffle sauce that has actual truffles in it, rather than infused oils. Hubby brought home some truffle salt the other day and just opening the cabinet for a whiff makes me so happy! I also really like sweet potato fries - I don’t care if it’s a trend, as long as it’s good food. Ditto the s.p. fries at the Counter.

I’m pretty tired of the candied-nuts/blue cheese salads that have been mentioned, and - as a vegetarian with sometimes limited options on the menu - the portobello mushroom sandwich has got to GO. The mushroom is always soggy and soaked in vinegar, and I can’t remember the last time I actually had a decent one. There are so many other good veg. options - why must it always be the portobello mushroom?

I also find “towers” of food to be a drag. Hard to cut into, they inevitably fall apart and the pieces scatter all over the plate anyway.

By: foodette

foodette — Wed, 16 May 2007 20:49:02 +0000

The only place I want foam is on top of two shots of espresso. And, I think I will have to agree with the truffle oil. I had never had, finally did recently, and decided I hate it. Why is it so expensive?

I would like to add one thing that I want to become a crazy-weird LA fad: squid ink! My husband ordered black and white pasta from one of my favorite restaurants, Pizzicotto in Brentwood. Each spaghetti noodle was half white (normal semolina) and half black (colored with squid ink). An AMAZING dish, and it’s a special so it’s not always available.

Anyway, that’s all I will say on that, because I plan on doing a review on that restaurant soon.

By: MaxMillion

MaxMillion — Wed, 09 May 2007 17:44:42 +0000

^ HILARIOUS! So it’s not just me……………………