1. Anything served in a canning jar. Please. Nearly every summer magazine spread, blog post with seasonal food or recipe site shows food or drinks served in mason jars. It's certainly OK if you are writing about canning or showing canned foods, but except for possibly the expedient consumption moonshine, there is no good reason. It was cute. About 5 years ago. Very Martha-charming. Now, not so much, unless you like having your Watermelon Mary dribble down your shirt while you attempt to get your lips around the jar threads. If you feel you must use "unconventional" serve ware, at least use the cool stuff like the German made Weck canning jars. Good shapes and no threads.
|Actually used for canning, this Weck canning jar would |
pass for a perfectly good cafe-style glass.
Get them at Crate & Barrel or from Weck's site.
3. Eggs atop everything. I had my first Salad Lyonnaise at the ripe age of 14. It was a revelation; the barely cooked egg became one with the dressing and coated the frisee and batons of pork beautifully. In a recent visit to a "New American" restaurant, I saw a coddled egg four times on the same menu, on boar chili, over a steak, on a bean salad and in a spring roll. The chef must raise chickens. Just try Googling coddled egg recipes. Too many. I'm sprouting pin feathers just thinking about it.
4. Food television reality shows. Snore. Need I say more?
5. Cupcakes, cake balls, popsicles. No, no, and no. At work we have 8-year-old kids coming in for baking supplies for cupcakes and cake balls, and they make really good stuff (some of the little dears bring us back samples, bless them). That's where these belong now. Fun cooking at home. If I have to see one more overpriced cupcake shop open up in town, I'll have to move. If you feel the need to open a bakery, go to culinary school, spend some time apprenticing in Europe, and THEN, open a shop. Adult popsicles on restaurant menus? No thank you.