The Trite Food List

[crackers]

Is a beet salad trite per se, or does it become trite only with the addition of goat cheese?

Does the Cap Lounge version have goat cheese, and nuts and/or an exotic vinaigrette?

Cafe St. Ex - beets, goat cheese, tangarine vinaigrette

Clydes: beets, goat cheese, hazelnuts, sherry vinaigrette

Bistro Lepic: (terrine) beets, goat cheese, balsamic vinaigrette

Matisse: beets, goat cheese cream, orange vinaigrette

Bar Pilar: beets, goat cheese, pinenuts

Corduroy: need I even say?

Like I always say: Tri'te, you'll like it!

[Banco]

Can classic preparations or flavor combinations ever really be "in" or "out?"

Yes, but only in a fucked up food culture. (Pardon the alliteration.)

[Waitman]

I think the dividing line between "trite" and "commonplace" or "classic" (or boring) is the amout of puffery behind it. Hamburgers aren't trite, while the far less common mini-burgers were/are because the owners/PR people/critics made such a big deal of them no matter how many restaurants put them on the menu. Right now, I'm wondering if the frisee, lardons and eggs are in danger of being tritenized, or if they'll make the seemless move from "hip" to "beloved classic" that the onglet/frites thing seems to have. As for beets, I'd rather eat Ms. Blumes words about them than beets themselves, but they could be moving towards trite. Blame Viridian and Michel Richard.

[Tweaked]

Does the Cap Lounge version have goat cheese, and nuts and/or an exotic vinaigrette?
Cafe St. Ex - beets, goat cheese, tangarine vinaigrette
Clydes: beets, goat cheese, hazelnuts, sherry vinaigrette
Bistro Lepic: (terrine) beets, goat cheese, balsamic vinaigrette
Matisse: beets, goat cheese cream, orange vinaigrette
Bar Pilar: beets, goat cheese, pinenuts
Corduroy: need I even say?

Like I always say: Tri'te, you'll like it!

I give you the Cap Lounge Honest Abe's Beet Salad
Baby Greens, Couscous, Fontina Cheese, Roasted Beets, Orange Segments, Orange Vinaigrette

[The Hersch]

I will never give up beets.

Let me hasten to add that I love beets, that I have a cooked one waiting in the fridge at home, and that I shall probably have it for dinner, sliced, with some fresh goat cheese (a great combination), a drizzle of olive oil, and some coarse sea salt. Beets with goat cheese appearing on dozens of area menus does seem like something of a cliché, but that doesn't mean it's not an excellent thing to eat.

[Tweaked]

Today's entry is not a dish, but a dish -- narrow rectangular plates are now trite.

White square plates now being used at the Capitol Lounge...even the bartender was ashamed...toss them on the garbage heap of triteness.

[cheezepowder]

Donuts for dessert? I've had them at Komi, Oval Room, and Indigo Landing, and they're on the dessert menu at TGIFridays.

[The Leaver]

I'd be more than happy to see the Wedge of Iceberg lettuce salad go back to the long slumber it had between the 1940s and 2003. I realize it is irresistable to the cost-conscious restauranteur--cheap ingredients and minimal labor--and now near universal on menus. But enough already.

[JPW]

I'd be more than happy to see the Wedge of Iceberg lettuce salad go back to the long slumber it had between the 1940s and 2003. I realize it is irresistable to the cost-conscious restauranteur--cheap ingredients and minimal labor--and now near universal on menus. But enough already.

Amen to that.

[DonRocks]

I'd be more than happy to see the Wedge of Iceberg lettuce salad go back to the long slumber it had between the 1940s and 2003. I realize it is irresistable to the cost-conscious restauranteur--cheap ingredients and minimal labor--and now near universal on menus. But enough already.

But the one they're serving now at Buck's Fishing and Camping is the most wonderful conduit for Maytag Blue - and the lettuce itself is good, too. I look at these salads as vehicles for whatever they're served with, and everything hinges on the quality of ingredients, not unlike a risotto or sea cucumber.

Cheers,

Rocks.

[giant shrimp]

But the one they're serving now at Buck's Fishing and Camping is the most wonderful conduit for Maytag Blue - and the lettuce itself is good, too.

i have looked down my nose every time my wife orders this at buck's and never really tasted it -- until last weekend, and i could see the merit in it, with a kick of horseradish in the dressing. the portion is whopping and it takes a long time to eat, however, and i could have easily finished just about every appetizer on the short menu in the time it took her to polish this off -- including one of the best versions of gazpacho around, chopped more coarsely than ordinarily found, with less vegetable juice released, and speckled with vibrant beets and basil.

[Anna Blume]

'Tis the season to mention fusili.

This particular shape qualifies for the list especially when it's the colors of the Italian flag and served in pasta salads.

* * *

Not the same thing, but I would like to call an indefinite moratorium on the use of the word "crack" to describe an especially pleasurable experience ingesting food or when seeking the elusive ingredient that impacts a dish in a uniquely blissful fashion.

The high from cocaine base lasts approximately 3-5 minutes. Tolerance of the use of its street name as metaphor or simile by a foodie?

[Al Dente]

'Tis the season to mention fusili.

This particular shape qualifies for the list especially when it's the colors of the Italian flag and served in pasta salads.

Fusilli Jerry!

It was a one in a million shot, Doc!

[The Hersch]

'Tis the season to mention fusili.

Or then there's THIS.

[Tweaked]

Sable fish seems to be all the rage lately...I won't call it trite, but perhaps trite on notice.

[Mark Slater]

Sable fish seems to be all the rage lately...I won't call it trite, but perhaps trite on notice.

As soon as Sable gets overused, they change the name back to Black Cod.

Please pass the Patagonian toothfish.

[DonRocks]

Sablefish is certainly trite.

Absence of bread (especially using crackers as a substitute) is becoming trite.

Charcuterie has been trite for at least a year.

Chimay is trite.

[Heather]

The trite miniburger has hit the big time on the cover of Bon Appetit. Nice to see they're up on the very latest food trends.

[mdt]

The trite miniburger has hit the big time on the cover of Bon Appetit. Nice to see they're up on the very latest food trends.

I have that issue and they are called meatball sliders.

[goldenticket]

Truffle oil (according to Anthony Bourdain) - or at least an overrated food trend - as is molecular gastronomy - unless you're Ferran Adrií¡.

[monavano]

I have that issue and they are called meatball sliders.

Sliders are the new miniburger apparently. They have them on the menu at the newly opened Trademark (wine) Bar in the Westin Alexandria, served with Jamieson whiskey on a brioche bun. They're also serving a macaroni and cheese flight. Is that trite?

[Heather]

They're also serving a macaroni and cheese flight. Is that trite?

No, that's awesome. What kinds?

[monavano]

I agree. They just opened yesterday but I really want to try:

Menu: Tempting bar dishes include a macaroni flight of bucatini in a gruyere cheese sauce; orrecchiette with maryland crab in sherry cream; and ziti with smoked bacon, spinach and blue cheese cream. Delectable sliders include a chicken panini with buffalo mozzarella on a sweet potato loaf and all beef sliders with Jameson whiskey ketchup on a buttery brioche roll. A trio of heirloom beets and Creole dusted calamari in a smoky tomato dip make perfect snacks.

[blakegwinn]

A trio

Trite?

[ol_ironstomach]

Sliders are the new miniburger apparently.

Sliders are the old miniburger too

[monavano]

Sliders are the old miniburger too

Exactly! So many trite foods have humble origins.

Sliders are also what Mr. MV ate on a submarine for "midrats". Every bubblehead knows "sliders", and I think the term applied to the fact that it was so greasy it slid down the throat.

[DanielK]

Every bubblehead knows "sliders", and I think the term applied to the fact that it was so greasy it slid down the throat.

Same definition I have heard as well, except that the sliding doesn't stop at the throat...

[rdg]

the overuse of "bistro" is remarkably trite.. especially when combined with non-european menus.. a la "asian bistro"

chipotle

american microbrews with cutesy, stupid names

pabst blue ribbon

"infusions"

fried calamari

sangria

adding "asian" to the name of a dish to indicate that a spice (or soy) has been added

[Anna Blume]

In the mood for small breakfast sausages the other day, I took advantage of the fact you could buy just a couple of them in the Meat Department I visited, so I did.

Ick. Ghastly "natural" maple flavoring--out of place at Whole Foods where I'd except a minimalist approach to sausage making.

While this complaint could have been posted elsewhere, I am filing it under trite because of my other options. Chicken sausage with dried blueberries. Sun-dried tomatoes dot dot dot.

I can see making sausages out of meats other than pork out of respect for those who do not eat pork.

However, I prefer traditional fillers in sausages for the most part, with botanical ingredients playing a minor role. So many of the flavors seem dated.

[zoramargolis]

In the mood for small breakfast sausages the other day, I took advantage of the fact you could buy just a couple of them in the Meat Department I visited, so I did.

Ick. Ghastly "natural" maple flavoring--out of place at Whole Foods where I'd except a minimalist approach to sausage making.

On the other hand, crispy breakfast sausages dipped in real maple syrup is a flavor combination for the ages.

[Heather]

Anyone else over "heirloom?"

[xcanuck]

Anyone else over "heirloom?"

Not when they're heirloom brandywine tomatoes growing in my garden!

[monsterriffs]

"infusions"

"Your hors d'oeuvres this evening are boxes of pure oxygen infused with a saffron and a white truffle oil."

[Poivrot Farci]

Not when they're heirloom brandywine tomatoes growing in my garden!

Indeed. Heirlooms are edible artifacts upwards of centuries old and should not be diluted with rolling eyes to a sales pitch. Passionate gardeners and food enthusiasts might call the true "heirloom" prefix far from heckneyed given the hundreds of varieties within each fruit/vegetable species and the lengths gone to preserving/discovering historical food staples. It is laborious work, but maybe not yet labored. The flavors, charm and unpredictable biodiversity surpass those of their industrially streamlined and uniform counterparts. In the context of recent and upcoming holidays, most consider heritage keepsakes, -turkey, tablewares, turnips or other- to be a good thing. However, given that only an exceptionally small amount of the population either knows or appreciates what an "heirloom" variety consists of, then yes, the "heirloom" appellation is stale and its omission would save proud farmers or discriminating restauranteurs ink on their menus and signs.

[Heather]

Indeed. Heirlooms are edible artifacts upwards of centuries old and should not be diluted with rolling eyes to a sales pitch.

That's what it's becoming, at least on menu. It's used in the same way, and for the same reason, as "organic" and "free range."

[laniloa]

Perhaps a welcome sign of triteness to come.

I swung by the cold case while shopping at Walgreens yesterday so that I could enjoy a cool and refreshing beverage while shopping. The store brand "gourmet" soda bears the label no no high fructose corn syrup. Mighty tasty.

[hillvalley]

It's not quite there yet but I am predicting that wahoo will be on the list in the next 6 months to a year.

[DanCole42]

I know this isn't really a "food," but it IS trite: referring to something as being "Xed to perfection."

Our steaks are grilled to perfection!

Served with vegetables slow roasted to perfection!

Our pepper grinders grind your peppers to perfection!

What the hell does that even mean?

I checked my oven. It has temperature controls, broil settings... I couldn't find that button I push for perfection.

I looked at my meat thermometer. It had numerical temperatures. It even had a doneness guide that showed rare, medium, etc. I ASSUMED that I'd find the words "Perfection" right around "Medium-Rare," but I couldn't find it.

Obviously my Weber Kettle doesn't have any sort of gauges, but all the books I read didn't have anything about how much charcoal I should use to get something to perfection.

I'd like to find the marketing guru who thought this would be a good way to describe food. Then I'd beat him to perfection.

[DonRocks]

Heirloom Popcorn just became trite less than two minutes ago.

Writing ("old rags") after ropa vieja is trite.

[mdt]

Fancy french fries? click

[Pat]

Can something that has been trite for a decade still be considered trite? If so, then fried calamari is trite, not to mention the single most over-served food item in restaurants - so, so good when it's good ... which is about one percent of the time. I saw it at P J Skidoo's yesterday and decided it needed to be on this list, despite its inclusion being akin to mentioning the Yugo on a Cars That Are Tough To Find Parts For compendium.

Something inexplicable possessed me (actually it was a friend I was with who wanted to order it ), and several months ago I ordered fried calamari at 3 Brothers :). Being short, I couldn't see too well into the back, but my friend watched them dump the tiny frozen uniform rubber bands into the fryer. That was some bad fried calamari. At least we got it really quickly .

There are places that do it well, but it seems like one of those foods that varies a lot in terms of how it comes out. I don't know what the reason for that is, but, in my experience, there seems to be a lot of variability even at places where I have thought it good.

One place that I recall thinking it was fabulous (maybe faulty memory) was whatever the restaurant-bar was in the space where Kinkead's is now. I used to go there just for the calamari, but I can't remember the name of the place now.

[Chef Tom]

Something inexplicable possessed me (actually it was a friend I was with who wanted to order it ), and several months ago I ordered fried calamari at 3 Brothers :). Being short, I couldn't see too well into the back, but my friend watched them dump the tiny frozen uniform rubber bands into the fryer. That was some bad fried calamari. At least we got it really quickly .

There are places that do it well, but it seems like one of those foods that varies a lot in terms of how it comes out. I don't know what the reason for that is, but, in my experience, there seems to be a lot of variability even at places where I have thought it good.

One place that I recall thinking it was fabulous (maybe faulty memory) was whatever the restaurant-bar was in the space where Kinkead's is now. I used to go there just for the calamari, but I can't remember the name of the place now.

I believe it was called Devon or Devon's.

[mdt]

Something inexplicable possessed me (actually it was a friend I was with who wanted to order it ), and several months ago I ordered fried calamari at 3 Brothers :). Being short, I couldn't see too well into the back, but my friend watched them dump the tiny frozen uniform rubber bands into the fryer. That was some bad fried calamari. At least we got it really quickly .

There are places that do it well, but it seems like one of those foods that varies a lot in terms of how it comes out. I don't know what the reason for that is, but, in my experience, there seems to be a lot of variability even at places where I have thought it good.

One place that I recall thinking it was fabulous (maybe faulty memory) was whatever the restaurant-bar was in the space where Kinkead's is now. I used to go there just for the calamari, but I can't remember the name of the place now.

Speaking of calamari...Asked while sitting at the bar at Hook by one of a group of young clueless GTite upon receiving her order, "Have you like been served calamari that has like not been fried?"

[DPop]

I'm not sure if it's been mentioned in the prior pages, but Stella Artois has most definitely become trite.

It also goes without saying that cupcakes have become incredibly trite.

[edenman]

I'm not sure if it's been mentioned in the prior pages, but Stella Artois has most definitely become trite.

to become trite, a thing must not have been trite to begin with.

[Antonio Burrell]

does something become trite solely based on the fact of popularity?

[Mark Slater]

does something become trite solely based on the fact of popularity?

Not popularity, overdone-ness. Think tuna tartare.

[DPop]

to become trite, a thing must not have been trite to begin with.

In the US, I think it really started to get bad about 2 years ago, but before that I don't remember this beer getting beat to death even in NYC like it is now. Downtown I swear I see this beer on tap more than Sam Adams and Heineken....

ETA Thai food and Pho also should be on this list. What used to be nice escapes from traditional Americanized food have largely become cookie cutter, appeal-to-the-masses establishments that stray so far from the authentic versions that it's almost insulting to call them by their names. Chicken Pho? Pad Thai showing up on the menus of Chinese restaurants? What a shame....

[youngfood]

does something become trite solely based on the fact of popularity?

I can't tell if this was meant as a joke, but I thought it was really funny.

Foodies calling everything that is popular amongst others trite, is trite.

[blakegwinn]

I can't tell if this was meant as a joke, but I thought it was really funny.

Foodies calling everything that is popular amongst others trite, is trite.

It's just like music snobs. A band becomes trite as soon as:

A. They sell 100,000 albums

B. They have their song featured in a commercial

C. They appear on 2 late night shows (the first time a snob is happy because it allows them to say they knew about the band beforehand, but unfortunately the second appearance means they have officially become "sellouts")

D. A person from the midwest (or suburbs) is seen wearing the bands T-shirt

or E. An attempted recommendation to a friend is made prefaced by "have you ever heard of ...." and the answer is "Yea, those guys are great!"

As soon as any of these happen a true music snob will begin the search for the next "underground" band.