Fishinnards Posted June 12, 2013 Share Posted June 12, 2013 Serious Eats just published the results of their Sriracha taste test. They agreed with you about Shark (came in second to another Thai brand named Polar), but disagreed concerning Sriraja Panich. I am sure that if the rankings were done by someone who is Thai or steeped in Thai food the results might be different. http://www.seriouseats.com/2013/06/taste-test-the-best-sriracha.html?ref=title That's funny. AFAIK Sriraja Panich is the original brand. I would be hard pressed to taste a difference between it and Shark. I alternate brands and they both taste almost exactly the same to me. Both shark and Panich come in various heat levels, with "strong" being the hottest. It sounds like they got the mild one, because their tasters said it wasn't spicy. I only buy "strong". Notice how all the others have crap in them (sodium benzoate, potassium sorbate etc.) including Huy Fong (rooster). Link to comment Share on other sites More sharing options...
hillvalley Posted June 29, 2013 Share Posted June 29, 2013 Slushies and pickled vegetables. I had a strawberry slushie at Radius a few weeks ago that was horrendous. And those damn pickled veggies are everywhere. 1 Link to comment Share on other sites More sharing options...
DonRocks Posted June 29, 2013 Share Posted June 29, 2013 Slushies and pickled vegetables. I had a strawberry slushie at Radius a few weeks ago that was horrendous. And those damn pickled veggies are everywhere. Yes to both, and it's rare when mega-restaurants *start* trends, which both 7-11 and Fat Tuesdays did with their slushies; usually, by the time something gets to TGIFriday's, it's made the rounds of every independent restaurant in the country. And chefs: the pickles just aren't *that* good. I mean, they're okay, but we have nothing special here. Despite the criticism of the article, small plates are post-trite; "small plates for sharing" are post-post-trite. It's one thing to offer them; it's another altogether to capitalize on them as your marketing plan. This is not Spain, nor will it ever be. Or, if it is, how about some Txakoli for $2 a glass? 2 Link to comment Share on other sites More sharing options...
Tweaked Posted July 1, 2013 Share Posted July 1, 2013 mmmm "Tasty of Italy Small Plates" coming soon to Olive Garden Link to comment Share on other sites More sharing options...
porcupine Posted July 2, 2013 Share Posted July 2, 2013 Hazelnuts. They're everywhere. Is there a World Hazelnut Consortium or something that went on a major marketing campaign? Link to comment Share on other sites More sharing options...
DC Deb Posted July 2, 2013 Share Posted July 2, 2013 Hazelnuts. They're everywhere. Is there a World Hazelnut Consortium or something that went on a major marketing campaign? Could it be related to the Nutella obcession? Every pastry chef has something Nutella on the menu. 1 Link to comment Share on other sites More sharing options...
lperry Posted July 2, 2013 Share Posted July 2, 2013 I like hazelnuts, so I'm going to vote for anything containing one or more of the granoly trinity of flax, chia, and/or hemp seeds. Extra points if they are "meal." Link to comment Share on other sites More sharing options...
sheldman Posted August 2, 2013 Share Posted August 2, 2013 I may not be the first to have said this, but I fear we have reached the point where all food is trite. My bag of Lays "limon"-flavored potato chips says (with emphasis in the original): "It all starts with farm-grown potatoes -" 1 Link to comment Share on other sites More sharing options...
monavano Posted August 2, 2013 Share Posted August 2, 2013 ^ You mean to tell me that chickens didn't lay them there potatoes? 1 Link to comment Share on other sites More sharing options...
Rhone1998 Posted August 3, 2013 Share Posted August 3, 2013 I may not be the first to have said this, but I fear we have reached the point where all food is trite. My bag of Lays "limon"-flavored potato chips says (with emphasis in the original): "It all starts with farm-grown potatoes -" We might need a whole separate thread on trite phrases. Artisan and artisanal are ones that became trite long ago. They come to mind because an hour ago I saw some advertising for "artisan dentistry". Link to comment Share on other sites More sharing options...
cheezepowder Posted August 3, 2013 Share Posted August 3, 2013 ^ I have a nominee! Cooked to, grilled to, whatever to... perfection! Link to comment Share on other sites More sharing options...
monavano Posted August 3, 2013 Share Posted August 3, 2013 We might need a whole separate thread on trite phrases. Artisan and artisanal are ones that became trite long ago. They come to mind because an hour ago I saw some advertising for "artisan dentistry". Does the dentist paint little Mona Lisas on your chicklets? Link to comment Share on other sites More sharing options...
The Hersch Posted August 3, 2013 Share Posted August 3, 2013 ^ I have a nominee! Cooked to, grilled to, whatever to... perfection! I forget where this comes from, probably from an English-language menu in a non-English-speaking country quite a long time ago, but there's a laugh line in my family: "Grilled to the perfection of your choice." Link to comment Share on other sites More sharing options...
Poivrot Farci Posted August 3, 2013 Share Posted August 3, 2013 ..."It all starts with farm-grown potatoes -" That's greenwashing, which, aside from being trite, is deliberately misleading, flirts with fraud and is consistent with much of the deceptive labeling that plagues this nation's food culture. Like Clyde's "grass-fed" hamburgers, which are nothing more than grain-finished steers, like 97.5% of all other beef out there, suckers. Link to comment Share on other sites More sharing options...
Pat Posted August 6, 2013 Share Posted August 6, 2013 Does the dentist paint little Mona Lisas on your chicklets? I recall someone from a newsgroup I used to frequent who has an image tattooed on a tooth. Just sayin'... Link to comment Share on other sites More sharing options...
Bob Wells Posted September 9, 2013 Share Posted September 9, 2013 I like hazelnuts, so I'm going to vote for anything containing one or more of the granoly trinity of flax, chia, and/or hemp seeds. Extra points if they are "meal." Chobani hit 2/3 of your trinity: http://chobani.com/who-we-are/news/2013/06/25/chobani-debuts-innovative-new-flavors-to-give-all-yogurt-lovers-a-reason-to-spoon-in/ Link to comment Share on other sites More sharing options...
porcupine Posted October 13, 2013 Share Posted October 13, 2013 3 Link to comment Share on other sites More sharing options...
lperry Posted October 13, 2013 Share Posted October 13, 2013 Trader Joe's flyer had pumpkin products on 15 of the 24 pages. Yes. I counted. 1 Link to comment Share on other sites More sharing options...
pizza man Posted November 8, 2013 Share Posted November 8, 2013 Lobster mac and cheese. Now availabe at longhorn steakhouse and at every shitty sysco supplied restaurant in Maine.. and, based on my recent experiences, hummus, and feta cheese.. bit of a culinary waste land around here.. 1 Link to comment Share on other sites More sharing options...
lperry Posted April 2, 2014 Share Posted April 2, 2014 When M&M Mars makes this April Fools' Day joke on their Facebook page... 2 Link to comment Share on other sites More sharing options...
hillvalley Posted May 29, 2014 Share Posted May 29, 2014 Kale caesar salad 3 Link to comment Share on other sites More sharing options...
Waitman Posted July 24, 2014 Share Posted July 24, 2014 7 Link to comment Share on other sites More sharing options...
DonRocks Posted July 24, 2014 Share Posted July 24, 2014 This is good - they missed "blistered" for the shishito peppers. They say the best satire is rooted in truth, and that's why this is so on the mark. 1 Link to comment Share on other sites More sharing options...
deangold Posted July 25, 2014 Share Posted July 25, 2014 I only have 3 on my menu {at an average of $2 less per} Not Trendy here, but I could have told you that. Link to comment Share on other sites More sharing options...
DonRocks Posted July 25, 2014 Share Posted July 25, 2014 I only have 3 on my menu {at an average of $2 less per} Not Trendy here, but I could have told you that. Link to comment Share on other sites More sharing options...
JPW Posted July 30, 2014 Author Share Posted July 30, 2014 Restaurant names that are three capital letters make the Buddha sad. Link to comment Share on other sites More sharing options...
KMango Posted July 31, 2014 Share Posted July 31, 2014 Restaurant names that are three capital letters make the Buddha sad. So says JPW In other three-letter news, this place near Dallas just closed. Sad boo-da mango. Link to comment Share on other sites More sharing options...
johnb Posted August 12, 2014 Share Posted August 12, 2014 Trite dishes have now become the subject of scientific analysis. click. Link to comment Share on other sites More sharing options...
porcupine Posted August 30, 2014 Share Posted August 30, 2014 The naming convention DCX, for any value of X. Especially when the logo incorporates the three stars and/or two bars. Yeah, we get it. Link to comment Share on other sites More sharing options...
DonRocks Posted August 30, 2014 Share Posted August 30, 2014 The naming convention DCX, for any value of X. Especially when the logo incorporates the three stars and/or two bars. Yeah, we get it. What about DCDining? I had lunch yesterday at a restaurant with white tablecloths. I fear that if too many more of these open, tablecloths will become trite. Link to comment Share on other sites More sharing options...
porcupine Posted September 1, 2014 Share Posted September 1, 2014 What about DCDining? your use of the name "DCDining" predates the current naming convention, therefore it is not trite. Link to comment Share on other sites More sharing options...
DonRocks Posted September 1, 2014 Share Posted September 1, 2014 The fastest move from "non-existent" to "trite" in history: Quick-serve pizza is trite. Link to comment Share on other sites More sharing options...
Tweaked Posted October 14, 2014 Share Posted October 14, 2014 When seared (or roasted or whatever) cauliflower "steak" served as a vegetarian main has reached Ocean City, MD it's time to pick a new "it" vegetable. It was never a good trend in the first place. Link to comment Share on other sites More sharing options...
brian Posted May 15, 2015 Share Posted May 15, 2015 Countdown to trite: the (nature/f&b noun) and (nature/f&b noun) restaurant/cafe name, with Alexandria's Grape + Bean soon getting joined by Tap and Vine in Arlington and Birch & Barley in Logan Circle, all joining SF's Bourbon & Branch and NYC's Sundaes and Cones, Fig & Olive, and Grape and Grain. well this got out of control 1 Link to comment Share on other sites More sharing options...
ol_ironstomach Posted May 16, 2015 Share Posted May 16, 2015 The naming convention DCX, for any value of X. Especially when the logo incorporates the three stars and/or two bars. Yeah, we get it. "DC..." in this construct: iamb, trochee, or spondee? Discuss. [illustrate with appropriate Thurber cartoon] 1 Link to comment Share on other sites More sharing options...
DonRocks Posted May 16, 2015 Share Posted May 16, 2015 The naming convention DCX, for any value of X. Especially when the logo incorporates the three stars and/or two bars. Yeah, we get it. How about a sports bar called DC NFL? (Not For Locals) "DC..." in this construct: iamb, trochee, or spondee? Discuss. [illustrate with appropriate Thurber cartoon] Spondee without any doubt. Link to comment Share on other sites More sharing options...
DonRocks Posted September 4, 2015 Share Posted September 4, 2015 Filipino food is becoming trite. Add: **09/03/15 - Bad Saint, 3226 11th St, NW, DC (via Washington Post) Website No thread yet (This is an example of being so far ahead of the curve that nobody has even drawn the curve yet. ) Link to comment Share on other sites More sharing options...
schulju Posted September 15, 2015 Share Posted September 15, 2015 The proliferation of beignet-everything... (Cafe Du Monde excepted, of course!) Link to comment Share on other sites More sharing options...
DonRocks Posted December 20, 2015 Share Posted December 20, 2015 Vadouvan is becoming trite. Seriously, I've seen it in three restaurants in the past three weeks (and I'd never seen it in the area before), and just saw it mentioned in an article. (What often happens in situations like this is that a single supplier introduces something to the marketplace, and a few chefs think it's a novel idea and nab it. Little do they know others are nabbing it too. ) Link to comment Share on other sites More sharing options...
Marty L. Posted July 21, 2016 Share Posted July 21, 2016 Things that have become most preposterously overpriced in recent years, presumably because the market will bear it: -- mussels -- juice -- cocktails -- ice cream/gelato -- coffee (other than drip) Link to comment Share on other sites More sharing options...
DaveO Posted July 21, 2016 Share Posted July 21, 2016 4 hours ago, Marty L. said: Things that have become most preposterously overpriced in recent years, presumably because the market will bear it: -- mussels -- juice -- cocktails -- ice cream/gelato -- coffee (other than drip) I find drip prices rising and getting stupid expensive and the other day in the midst of the heat and humidity I got a double scoop of tasty chocolate gelato from boccato in Clarendon that cost $5. That seemed too high a price, though for the heat and humidity it certainly did the trick, and I realized I really didn't need a rather largish double scoop. It wasn't the price that did that to me, but 2 scoops from boccato is rather substantial, as I discovered yesterday. Back to the drip coffee thing...what really got me is that I've been getting pretty regular substandard drip at a local coffee shop...and went on to find that besides being really not that good imho (but oh so convenient) it was priced above everything else in the "hood". Ah well. so much for that drip. Link to comment Share on other sites More sharing options...
Marty L. Posted July 21, 2016 Share Posted July 21, 2016 Let's add: Half- or whole chickens at upscale places that are not Zuni Cafe. Link to comment Share on other sites More sharing options...
DonRocks Posted June 28, 2017 Share Posted June 28, 2017 Sorry to change the subject from cuisine to basketball, but the term "superteam" has become annoyingly trite. Link to comment Share on other sites More sharing options...
Tweaked Posted July 22, 2017 Share Posted July 22, 2017 After reading the Boundary Road closing thread and its replacement, bars with vintage video games/pinball machines are quickly moving toward "tilt" 2 Link to comment Share on other sites More sharing options...
DonRocks Posted July 22, 2017 Share Posted July 22, 2017 15 hours ago, Tweaked said: After reading the Boundary Road closing thread and its replacement, bars with vintage video games/pinball machines are quickly moving toward "tilt" Go to the Pacific Pinball Museum, and then let me hear your opinion. Link to comment Share on other sites More sharing options...
dcs Posted July 22, 2017 Share Posted July 22, 2017 Avocado toast. Link to comment Share on other sites More sharing options...
southdenverhoo Posted August 4, 2017 Share Posted August 4, 2017 On 7/22/2017 at 0:19 PM, dcs said: Avocado toast. oh god, i just read an article about this in the Bon Appetit in my surgeon's office that made me never ever want to eat or even see this again... Link to comment Share on other sites More sharing options...
porcupine Posted August 5, 2017 Share Posted August 5, 2017 A few weeks ago a friend suggested meeting for lunch at Fruitive. Nothing on the menu really appealed to me, so I got the avocado toast, which iirc was served with crumbled feta and za'atar (the online menu says something about pesto mayo and oregano). It was delicious. Last week some friends asked us to join them last-minute at Silver in Bethesda. I went for the company, wasn't really hungry, so I got the avocado toast, which consisted of "Avocado mix, queso fresco, radishes, pomegranate seeds, basil oil on rustic sourdough topped with cilantro". The "avocado mix" was smashed avocado with chopped onion. It was not good, and reinforced my belief that whoever is behind Silver and Silver Diner just doesn't get it. There seem to be a lot of people who think More is Better. I believe Less is More. First time I remember having something like avocado toast was at the newly-opened Cork on 14th St. A friend and I were at the bar and Tom Brown brought us a plate of toasted baguette (I think) with avocado, pistachios, pistachio oil, and duck confit. It was good but too rich, too many flavors. The dish made its way onto the menu without the duck and is still there (I just looked on line). Less is More. I've been making that and serving it at home ever since. A really good avocado on really good toast, with a bit of coarse salt, is a delight, even if it does meet the definition of trite. I have a loaf of homemade Danish rye bread on the counter; I think I'll toast a few slices and put some avocado on it for lunch. 2 Link to comment Share on other sites More sharing options...
DonRocks Posted August 5, 2017 Share Posted August 5, 2017 3 hours ago, porcupine said: There seem to be a lot of people who think More is Better. I believe Less is More. Koji Terano calls this "the cuisine of subtraction." It's also a lot like Bach, and to a lesser degree, Mozart: Think if there's anything else you can remove that won't harm the item. Link to comment Share on other sites More sharing options...
porcupine Posted August 6, 2017 Share Posted August 6, 2017 19 hours ago, DonRocks said: Koji Terano calls this "the cuisine of subtraction." It's also a lot like Bach, and to a lesser degree, Mozart: Think if there's anything else you can remove that won't harm the item. "Too many notes." Also, Coco Chanel's famous advice. Link to comment Share on other sites More sharing options...
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