What trendy foods do you refuse to purchase?
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Omg! I just saw that there is something in existence that is potato milk! Apparently in Canada so far. Never ok.0
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VeganRaptor wrote: »jennybearlv wrote: »lemurcat12 wrote: »jennybearlv wrote: »minniestar55 wrote: »Coconut oil, gluten free stuff, matcha tea stuff.
I was wondering if anyone had mentioned coconut oil yet. I keep hearing it is so healthy. What? Since when is saturated fat healthy? If saturated fats are healthy now why not butter, lard, or ghee? That's what is in my pantry and used in moderation. I've never even seen a recipe calling for coconut oil.
Here you go: http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all&_r=0
Discussion of the health stuff AND recipes.
So, there is no proof that it's healthy. I definitely see how the flavor would fit into coconut heavy cuisines like Thai. It might work for baked goods when you want them more sweet than buttery, but it sounds more like the people in the article were using it to eat vegan, not because it was better tasting than butter. The article says movie theaters were using refined hydrogenated coconut oil for popcorn which would give a neutral flavor, so virgin coconut oil would be a poor substitute. I call trendy nonsense on coconut oil.
There is a place for coconut oil, although I do think the health benefits are mostly unsubstantiated. I use it for cooking tempeh bacon in because it gives it a great flavour. It's also great for making your own chocolate!
I know some people use it as a spread by itself... I would never do that, it sounds so gross to me. I just use a vegan butter substitute!
I pretty much use olive oil way more than coconut oil- but I do keep coconut oil around because it's a great vegan solid fat, which can be useful
Have you ever tried coconut manna? It includes the meat of the coconut, not just the oil. If you like the taste of coconut oil but the thought of using it as a spread grosses you out, it might be worth a try. I think it's delicious on breads.2 -
Kale. Why buy it unless you like it? Personally, I'd rather have spinach in my salads and it's cheaper.
Quinoa. Tastes fine, but the grains are so small. There's no texture and I don't feel like I ate anything. Pass. Give me pearled barley instead.
Kombucha, kefir, most Greek yogurts and their derivatives, buttermilk. That kind of sour just doesn't work for me unless I'm baking with it. I will bake with Greek yogurt and buttermilk.
Coconut water - I just don't get this stuff. Tastes terrible to me.
Parsnips, turnips and rutabaga. Suddenly they seem to be in most of the 'new and upcoming' restaurants I've been to. Hate them both, they have a sweet-ish, spoiled taste to me. Chefs, do not mix them in with other roasted root veg or in a 'potato' puree and not mention it on the menu. I will send your dish straight back to your kitchen and not lose a second of sleep over spitting out your likely well-prepared food.0 -
Kale. Why buy it unless you like it? Personally, I'd rather have spinach in my salads and it's cheaper.
Quinoa. Tastes fine, but the grains are so small. There's no texture and I don't feel like I ate anything. Pass. Give me pearled barley instead.
Kombucha, kefir, most Greek yogurts and their derivatives, buttermilk. That kind of sour just doesn't work for me unless I'm baking with it. I will bake with Greek yogurt and buttermilk.
Coconut water - I just don't get this stuff. Tastes terrible to me.
Parsnips, turnips and rutabaga. Suddenly they seem to be in most of the 'new and upcoming' restaurants I've been to. Hate them both, they have a sweet-ish, spoiled taste to me. Chefs, do not mix them in with other roasted root veg or in a 'potato' puree and not mention it on the menu. I will send your dish straight back to your kitchen and not lose a second of sleep over spitting out your likely well-prepared food.
Re: parsnips, I'm glad this isn't just me. I have tried them twice now and both times they tasted like a spoiled carrot. Did not enjoy and I can find the upside in almost any food.0 -
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Paleo tortillas crazy expensive0
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Actually saw the mushrooms used in Kombucha tea being fermented in tea. After witnessing how a piece of mushroom, the size of a Quarter (25 cents), takes over the space of the fermentation vessel overnight, but for 1 cup or so of tea - just no.0
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@CooCooPuff Wow kale and spinach are so inexpensive where u r..... It's 4 - 6 bucks a smal bunch where I live. If they cost that here I might be able to get over my dislike of kale.0
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Bbeliever215 wrote: »Chia seeds. Tried it once and it grossed me out
Same here! I knew someone who loved chia seeds, I tried it and got a tummy ache.
I liked the texture of chia pudding but I got extremely bloated, gassy and was generally very uncomfortable.0 -
angelexperiment wrote: »Paleo tortillas crazy expensive
similar note, fish tacos. i mean, i'm glad mexican food is suddenly available here, but the fish thing . . . idk where that one came from.
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Kombucha, gross!1
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I don't think foods are classified as trendy, maybe just labeled different, packaging, people such as hipsters eat these doesn't mean that the are fashionable. Probably been around for years.
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I hate dark chocolate for some reason, I just dislike the taste of it.0
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canadianlbs wrote: »dragon_girl26 wrote: »And eggnog flavored things will be trend very soon...blech.
yeah; really not a good thing.
No...it is! I make eggnog cheesecake. It has a nickname...the cheesecake of doom. But it isn't new...I've been doing that for more than a decade.1 -
VeganRaptor wrote: »The chickpea water/aquafaba is really great for making meringues! Some people find it difficult to succeed in making them using it, but I found it was fine- and everyone I served them to actually preferred them to the egg version, surprisingly
I want to experiment with making chocolate mousse using it. It's quite funny because it looks, smells, and tastes so gross before whipping but it ends up pretty delicious!
Most things do, if you add enough sugar.0 -
Parsnips, turnips and rutabaga.
Parsnips I get. They aren't my fave but rutabega is lovely, especially in a nice pastie (the kind you eat, not the kind you wear). I used to think I hated turnips...but it turns out not all turnips are created equal. Their flavor changes as they get bigger (big ones don't taste so great) and depending on what is growing nearby. Grow them near onions and they get bitter and nasty.
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Pretty much anything mentioned on the Dr. Oz show.6
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Coconut oil and coconut water. Gluten free. Farro. Also anything advertised as "healthy" that clearly isn't..b/c seriously...wtf marketers!0
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VeganRaptor wrote: »jennybearlv wrote: »lemurcat12 wrote: »jennybearlv wrote: »minniestar55 wrote: »Coconut oil, gluten free stuff, matcha tea stuff.
I was wondering if anyone had mentioned coconut oil yet. I keep hearing it is so healthy. What? Since when is saturated fat healthy? If saturated fats are healthy now why not butter, lard, or ghee? That's what is in my pantry and used in moderation. I've never even seen a recipe calling for coconut oil.
Here you go: http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all&_r=0
Discussion of the health stuff AND recipes.
So, there is no proof that it's healthy. I definitely see how the flavor would fit into coconut heavy cuisines like Thai. It might work for baked goods when you want them more sweet than buttery, but it sounds more like the people in the article were using it to eat vegan, not because it was better tasting than butter. The article says movie theaters were using refined hydrogenated coconut oil for popcorn which would give a neutral flavor, so virgin coconut oil would be a poor substitute. I call trendy nonsense on coconut oil.
There is a place for coconut oil, although I do think the health benefits are mostly unsubstantiated. I use it for cooking tempeh bacon in because it gives it a great flavour. It's also great for making your own chocolate!
I know some people use it as a spread by itself... I would never do that, it sounds so gross to me. I just use a vegan butter substitute!
I pretty much use olive oil way more than coconut oil- but I do keep coconut oil around because it's a great vegan solid fat, which can be useful
the smoke point for coconut oil.... and others like ghe, sunflower oil, avocado oil and ect can be used for high heat. Olive oil has a super low smoke point and is better off used raw.
This is actually a widespread myth. Coconut oil and olive oil have about the same smoke point.
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canadianlbs wrote: »angelexperiment wrote: »Paleo tortillas crazy expensive
similar note, fish tacos. i mean, i'm glad mexican food is suddenly available here, but the fish thing . . . idk where that one came from.
Fish tacos are common place in coastal Mexico as well as California. Most Mexican food along coastal Mexico is going to be fish...Mexico is a big country and cuisine actually varies by region just as it does in the States.
Also, likely what you think of tacos (seasoned ground beef, lettuce, cheese in a hard shell) isn't Mexican at all...it's a completely American concoction brought to you by the founder of Taco Bell.
Authentic Mexican tacos look like this...
And they use a variety of fillings depending largely on region.3 -
When I met my husband's family for the first time, mind you, this has been 14 years ago, they drank Kombucha, I tried it and hated it. It taste like fizzy tea that's gone bad. Of course they loved it, because they grew up in a home that ate healthy most of the time, but I just couldn't get into it at all. Every time I tried it, I just wanted to gag.0
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I don't do quinoa. There's been some debate about the effect it's popularity has had on where it originally came from and I don't fully feel right having it tbh0
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melaniedscott wrote: »No...it is! I make eggnog cheesecake. It has a nickname...the cheesecake of doom. But it isn't new...I've been doing that for more than a decade.
nononono. how could you do that to cheesecake?
i just hate eggs, ignore me
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Karb_Kween wrote: »
You're doing it wrong...3 -
Bbeliever215 wrote: »Chia seeds. Tried it once and it grossed me out
I second this. Never buying them. Refuse.1 -
peaceout_aly wrote: »Bbeliever215 wrote: »Chia seeds. Tried it once and it grossed me out
I second this. Never buying them. Refuse.
i was briefly fascinated by how much they look like frogspawn once they puff up . . . and then no. not fascinated at all.
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as i mentioned that is not true. It depends on the type.. if its refined or not. The smoke points of both coconut oil and olive oil vary. When getting my masters in nutrition we had a 6 week class on smoke points on toxicities when cooking. pretty simple experiment. take oil to the smoke point and check its temp. my olive oil that i get imported smokes around 245.Need2Exerc1se wrote: »VeganRaptor wrote: »jennybearlv wrote: »lemurcat12 wrote: »jennybearlv wrote: »minniestar55 wrote: »Coconut oil, gluten free stuff, matcha tea stuff.
I was wondering if anyone had mentioned coconut oil yet. I keep hearing it is so healthy. What? Since when is saturated fat healthy? If saturated fats are healthy now why not butter, lard, or ghee? That's what is in my pantry and used in moderation. I've never even seen a recipe calling for coconut oil.
Here you go: http://www.nytimes.com/2011/03/02/dining/02Appe.html?pagewanted=all&_r=0
Discussion of the health stuff AND recipes.
So, there is no proof that it's healthy. I definitely see how the flavor would fit into coconut heavy cuisines like Thai. It might work for baked goods when you want them more sweet than buttery, but it sounds more like the people in the article were using it to eat vegan, not because it was better tasting than butter. The article says movie theaters were using refined hydrogenated coconut oil for popcorn which would give a neutral flavor, so virgin coconut oil would be a poor substitute. I call trendy nonsense on coconut oil.
There is a place for coconut oil, although I do think the health benefits are mostly unsubstantiated. I use it for cooking tempeh bacon in because it gives it a great flavour. It's also great for making your own chocolate!
I know some people use it as a spread by itself... I would never do that, it sounds so gross to me. I just use a vegan butter substitute!
I pretty much use olive oil way more than coconut oil- but I do keep coconut oil around because it's a great vegan solid fat, which can be useful
the smoke point for coconut oil.... and others like ghe, sunflower oil, avocado oil and ect can be used for high heat. Olive oil has a super low smoke point and is better off used raw.
This is actually a widespread myth. Coconut oil and olive oil have about the same smoke point.
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This discussion has been closed.
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