#89

Is that because no-one else thought making alcoholic water was a worthwhile pursuit and it’s a category with only one brand in it?

#90

I want to try this after watching too much Summer House

image

#91

More of a drink trend,

but I went to a tasting for a new range of (vegan) sours using aquafaba instead of egg whites. Tasted p. good, wouldnt be surprised if a few bars adopt its use in the near future…

#92

Seen steak tartare making a quite inexplicable comeback in a few ‘trendy’ places

#93

It’s nice, is why.

2 Likes
#94

hey man, don’t get me wrong, I bloody love it - but it (raw meat, with an optional yolk on top) hardly screams mass appeal does it?

1 Like
#96

I can’t get enough of peanut butter in porridge.

1 Like
#97

Making leek and potato soup with baked potatoes (I have so far got 2 other people to sign up to this burgeoning food trend)

#99

Might start a trend of inverting foodstuffs. Toast on beans, peppers stuffed inside some cous cous, etc.

3 Likes
#100

I invented one. it’s an inverted Curly Wurly. Chocolate on the inside like an eclair but it’s only invented in my mind. I crave it though.

1 Like
#101

Really liked nisha’s poached egg idea on masterchef where she made a lil pouch with egg, coriander and chilli then poached that. Could get some mileage experimenting with that I reckon

1 Like
#104

they’re 87% salt

#105

In London? Good luck! :slight_smile:

#106

Shit, I had this idea the other week but then forgot about it.

You believe me right?

#107

Wasting food!

#108

gonna try and try kimchi soon

#109

victoria sponge but with gravy instead of jam

#110

do you think we could make sauerkraut a thing?

#111

Boiled eggs with marmite soldiers are taking off, replacing battered halloumi on side menus of pubs.

#112

kimchi is great

maybe fermented stuff will get big? can imagine kombucha becoming really cool