Food Fads [General]
2012 May 16
I think if someone just opened a great place that served good quality real donuts and coffee, and opened it early in the morning, it would do really well. A formula that has been proven to be successful yet sadly lacking in Ottawa. Not a fan of donuts that are tough and heavy under all the trendy flavored window dressing. Just give me a great "Headlight" - yeast raised donut crispy outside, fluffy inside, filled with buttercream, not custard, and covered with pink icing and another dollop of buttercream in the center.
And next trend? We have great ice cream and gelato in Ottawa (Pascale's, Stella Luna) but how about something like this:
biggayicecream.com/
And next trend? We have great ice cream and gelato in Ottawa (Pascale's, Stella Luna) but how about something like this:
biggayicecream.com/
2012 May 17
@blubarry
couldn't have said it better myself -- I was really excited to try Suzy Q but was so disappointed in the doughnut itself for that reason exactly. it felt like work to finish chewing them after the second or two of topping taste had passed. i would really enjoy a doughnut like you described.
couldn't have said it better myself -- I was really excited to try Suzy Q but was so disappointed in the doughnut itself for that reason exactly. it felt like work to finish chewing them after the second or two of topping taste had passed. i would really enjoy a doughnut like you described.
2012 May 17
This is what the Dragonlady tells anyone within hearing: just get me a good, solid, plain doughnut that I can roll in sugar. No frosting, no filling, just a proper batter doughnut, deep-fried to perfection that I can dunk into a cup of coffee and not have to worry about it disintegrating on contact.
You see, my aunt introduced her to the perfect doughnuts last summer when we were in New Brunswick. I grew up with them, so I don't see them as special. Maybe this is why I hate most of what I find labelled as doughnuts these days.
You see, my aunt introduced her to the perfect doughnuts last summer when we were in New Brunswick. I grew up with them, so I don't see them as special. Maybe this is why I hate most of what I find labelled as doughnuts these days.
2012 May 25
- doughnuts + southern bbq
- there is some wiggling around at this stage
= fried pies
OMG, I'm still laughing 5 minutes after reading this.
I've had fried pies in New Hampshire and I agree with you...they are out of this world good. Like an old school McDonalds Cherry Pie except 32,000 times better.
- there is some wiggling around at this stage
= fried pies
OMG, I'm still laughing 5 minutes after reading this.
I've had fried pies in New Hampshire and I agree with you...they are out of this world good. Like an old school McDonalds Cherry Pie except 32,000 times better.
2014 Mar 13
I don't predict decreased demand for single serving cakes. Cupcakes aren't really a fad. I do, however, see cupcake shops branching out a little into new, related product areas (coffee, cake pops, chocolates, etc) due to market saturation.
The bacon-kale cupcake (bacupkale?) fad, on the other hand, is finally over! ;-)
The bacon-kale cupcake (bacupkale?) fad, on the other hand, is finally over! ;-)
2014 Oct 8
The fallen leaves are stored in salt barrels for 12 months, then drenched in a sweet batter before deep frying.
www.boredpanda.com
Available at all trendy hipster chocolate milk bars in 3 ... 2 ... 1 ...
www.boredpanda.com
Available at all trendy hipster chocolate milk bars in 3 ... 2 ... 1 ...
2016 Feb 18
I've decided, here at Really Horrible Enterprises, to add this new idea I came up with to my seasonal lineup: Artisanal Snow Cakes
I had a really good crop this year and they come in a few different varieties.
Plain - these are the snow cakes you remember from your childhood. Big, soft, fluffy. Nothing beats a good, old-fashioned snow cake.
Salted - with the assistance of the City of Ottawa, I am able to bring these to you in greater quantities than I though possible. Big, fat salt crystals adorn each snow cake and enhance this joyous treat.
I get the snow carted in by teams of Manitoba Ridgeback Beavers, and it is processed in a smoke-free, peanut-free, gluten-full environment.
Call for more details.
I had a really good crop this year and they come in a few different varieties.
Plain - these are the snow cakes you remember from your childhood. Big, soft, fluffy. Nothing beats a good, old-fashioned snow cake.
Salted - with the assistance of the City of Ottawa, I am able to bring these to you in greater quantities than I though possible. Big, fat salt crystals adorn each snow cake and enhance this joyous treat.
I get the snow carted in by teams of Manitoba Ridgeback Beavers, and it is processed in a smoke-free, peanut-free, gluten-full environment.
Call for more details.
2016 Feb 20
I tried those tempura or similar Japanese maple and oak leaf desserts.
Suisha had a new year's party and they ordered some foods right from Japan.
I tried some kind of cherry blossom scented? rice cake that had bean paste inside and was wrapped with a pickled oak or maple leaf.
-it was a bit hard to tell what leaf it was it was quite folded
Suisha had a new year's party and they ordered some foods right from Japan.
I tried some kind of cherry blossom scented? rice cake that had bean paste inside and was wrapped with a pickled oak or maple leaf.
-it was a bit hard to tell what leaf it was it was quite folded
2016 Mar 6
Poutine burrito? Well, I'll have to give that a try. This is a thing that Smoke's Poutinerie is pushing now in Toronto and Montreal, so get them before someone else hears about it and the lines go around the block.
Or, just make your own at home, like I'm going to try to do today.
Since it's a burrito, I may throw in a bunch of hot sauce as well.
Or, just make your own at home, like I'm going to try to do today.
Since it's a burrito, I may throw in a bunch of hot sauce as well.
Captain Caper
Whats the next Foodie Fad (Craze) .. Ultra-donuts like Suzie Q and Back Lane ?