• @Mighty@lemmy.world
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    565 months ago

    i don’t know who hurt that person, but I feel like food innovation is at an all-time high. Constantly I see new stuff being experimented on and new combinations of food items. plant-based/vegan popularity has really elevated those food innovations as well, with ever more plants being used to make new foods. Just yesterday I made myself a vegan omelet with vegan cheese. And it was amazing.

    • @spittingimage@lemmy.world
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      55 months ago

      I tried vegan cheese at a food show recently. It tasted more like cheese than cheese does!

      I try to incorporate a couple of plant-based meals every week and it’s getting easier to make something good every time.

      • @Mighty@lemmy.world
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        45 months ago

        You don’t happen to know which one it was, do you? We vegans are always on the hunt. Although tbh, I don’t miss the “sour, milky” taste. I find it very weird…

        • @spittingimage@lemmy.world
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          15 months ago

          Sorry, no. I know it was a new product, but I was only curious to try it. I wasn’t planning to buy it, so I didn’t note the brand.

    • @frezik@midwest.social
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      25 months ago

      Definitely. Everyone wants to make the next viral food thing on TikTok. A lot of it might be dumb, but by the time it filters out of TikTok and onto other platforms, it’s usually the best stuff.

  • MagnyusG
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    415 months ago

    Yeah, this just isn’t the case, there’s a metric fuckload of experimenting going on, most people just aren’t willing to try any of it.

    • Ephera
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      75 months ago

      Today, I brought my own food to work: rice with red lentils, peas, unsweetened peanut butter and some black caraway seeds (+ normal caraway, vegetable broth, a little vinegar)

      And yeah, as I’m telling people this, I realize that they probably want to hear a recipe name, like “risotto” or “rice curry”, but I have no idea what it is. I started cooking with rice and red lentils, kind of like a curry, but then the rest just happened spontaneously.

      It always feels like I’ve discovered this great secret that you can just combine edible things and it generally leads to something edible.

        • Ephera
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          25 months ago

          You mean, you decided to prove the point of the parent comment… 🙃

          It probably is hard to imagine from a list of ingredients, for example the vegetable broth was for boiling the rice+lentils, it wasn’t soggy rice, and I only added the vinegar, because I accidentally made it too salty, so you weren’t supposed to taste it much.

          But yeah, aside from that, the taste wasn’t too extravagant. Maybe replace the black caraway, if you’re not me, but then it actually tasted quite a lot like egg after leaving it in the fridge over night.

    • @tigeruppercut@lemmy.zip
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      45 months ago

      Seriously. Not even experimenting, but just looking at other cultures’ cuisines as a start. In the states we barely even pickle things that aren’t cucumbers. The seafood situation in the middle of the country is nothing compared to the coasts, and what’s acceptable on the coasts is a fraction of what gets eaten in Iceland or Japan.

      People generally don’t want to expand their palates. Anyone who wants to try new things can look to countless dishes around the world they’ve never even heard of.

  • @djsoren19
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    325 months ago

    Just this year, Oreos made a Sour Patch Kids Oreo. It was terrible, but don’t pretend like there aren’t people out in the world committing food crimes. Taco Bell is committed to lowering the bar on what humans are willing to eat, don’t disservice their hustle.

    • Dwemthy (he/him)
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      115 months ago

      What’s wrong with the Legally Allowed Amounts of Silica Crunchwrap Supreme?

      • @djsoren19
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        155 months ago

        Look, they were brave enough to find out how big you could make a cheez-it, and then shoved that inside a Crunchwrap. I’m not brave enough to make disparaging comments about an entity so powerful.

  • Cyborganism
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    205 months ago

    If you wanna go back to tuna mayo and olives gelatin aspics from the 60’s go right ahead.

  • @dustyData@lemmy.world
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    5 months ago

    This is the spot to share with everyone the viral trend of vanilla ice cream with olive oil and sea salt.

      • @dustyData@lemmy.world
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        5 months ago

        It’s fat, which our tongues always like, and mildly bitter, which compensates the salt while still letting it enhance the vanilla flavor. Completing the flavor triad. It also coats the mouth making the ice cream feel extra creamy.

  • @CoffeeJunkie@lemmy.world
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    85 months ago

    I’m going to follow this to glean interesting food combinations, as it seems they’re being posted below. 🙂

    I think the comic doesn’t account for all the food experimentation going on in the world. One bias – people only post their wins. Not their many, many “L’s”.

    For example, I eat cottage cheese as part of my diet. I also consume this supplement called Zena ‘Supergreens’. One night, I thought hey…cottage cheese gets paired with fruit. Why not pair it with this fruity Supergreens powder, see what happens? Nasty, gloppy, with clumps of overly sweet coagulated powder. Do not recommend.

    Anyway I’m sure people all around the world are doing wacky experiments just like that every single day. And if we’re lucky, they post good ones on the internet & we can all try it out. 🙂

  • @spittingimage@lemmy.world
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    85 months ago

    My wife makes sandwiches out of cheese and honey. She insists it’s a flavour combo that works, but I just can’t support it.

  • @Slovene@feddit.nl
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    65 months ago

    Watch Ordinary Sausage on YouTube. He is a pioneer in developing new and exciting foodstuffs.

  • @Treczoks@lemmy.world
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    65 months ago

    I tried a new food combo as a kid. I liked Nutella, and I liked tangerine slices in syrup. So I combined them.

    Mom made me eat it.

  • CubitOom
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    65 months ago

    A lot if what we as a society have settled on is also because of economy at scale logic. There are many things that are delicious but won’t keep well outside of a small window in specific conditions. Or have less yeild than common alternatives. And sadly many clients simply don’t want to try new things.

    I suggest for anyone that can, try your hand at fermentation, especially if you have room for a garden. There is so much you can do from making your own koji to lacto-fermenting Nasturtium berries. There are many new flavours for you to discover and share with friends.

    Another idea is to learn more about local foraging and seeking out local Mycological societies to learn about mushrooms in your area.

  • amio
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    55 months ago

    I mean, just never. What people eat is a function of what is available/cheap/tasty/trendy at any given time, and I doubt the availability of both ingredients and “ideas” (recipes and techniques globally, trends for better/worse) has ever been higher globally, let alone in “developed” countries.