OK, I admit I devour new food trends like Pac-Man devours pills. C’mon, who wouldn’t want to try new taste and flavours and indulge your sensory organs to new experiences? Well, I would, definitely. So when these new food trends started emerging, curiosity hit me hard and had to jump on the bandwagon to try these new and interesting flavours…
Bacon on EVERYTHING
As a fan of the sweet-salty combination, bacon on my dessert is not something I would dismiss and I actually really enjoy the smokey, salty flavour bacon adds on to donuts, ice cream, chocolate… and yes the list goes on. So, no matter how weird it may seem (hello, bacon milkshake!), most likely I will still try it.
Donuts from Little Duckers (c/o Edible Canada) — Donuts deep fried in duck fat, drizzled with salted caramel and warm chocolate and topped with bacon bits. Indulgent indeed.
More like gourmet food on wheels, food trucks are quickly becoming a trend because how can anybody walk away from inventive culinary treats that are reasonably-priced? Best enjoyed on sunny days, food trucks are taking the food business to a whole new level.
Now, that’s a sandwich! — Duck confit Philly style sandwich from Fat Duck Mobile Eatery
Loaded with healthy liquid goodness — watermelon smoothie from The Juice Truck
Pork belly and poached eggs, need I say more?? Amazingly delicious sandwich from Yolk’s
Flaky, creamy and divine. There’s a reason why foodies brave the long line-ups for THE cronut. This new donut-croissant hybrid packs a good load of sweetness and yes, it’s worth the extra calories especially if you’re into flaky pastry (I know I am).
Oozing with vanilla cream in every bite — Cronut from the Swiss Bakery
revisiting NO CODE and getting something out of this all encompassing trip
Pearl Jam, they are the sound of my youth. I can’t imagine my life without their music. As big of a fanatic I was back in the day, I was in denial that I hated their 4th album, No Code. This got me to go in a different direction with music and walked away from my favourite rockers but after 16 years, a friend and a fellow Pearl Jam fan, told me to revisit this album. The result? An eye-opening musical journey that brought back that burning passion. I felt like I was lost and found and immediately, I understood. That 18 year old me who first listened to this album couldn’t grasp the level of maturity of the music and lyrics and now at 34, it just makes total sense to me…
"do you see the way that tree bends? does it inspire? leaning out to catch the sun’s rays a lesson to be applied are you getting something out of this all encompassing trip? you can spend your time alone, redigesting past regrets, oh or you can come to terms and realize you’re the only one who can’t forgive yourself, oh makes much more sense to live in the present tense have you ideas on how this life ends? checked your hands and studied the lines have you the belief that the road ahead ascends off into the light? seems that needlessly it’s getting harder to find an approach and a way to live are we getting something out of this all-encompassing trip? you can spend your time alone redigesting past regrets, oh or you can come to terms and realize you’re the only one who cannot forgive yourself, oh makes much more sense to live in the present tense”
* words from “Present Tense”, 10th track of No Code
Why go with one flavour when you can treat your taste receptors to two? Yes, sweet and salty is the culinary trend this year but this divine flavour combination has been around for as long as I remember. As a kid, I learned to love the sweet/salty taste when our nanny used to feed us homemade chocolate porridge with flakes of dried fish for breakfast. Fish and chocolate? Don’t knock it till you try it! This Filipino brekkie staple is as delightful as pancakes and bacon. The saltiness of the dried fish cuts into the sweetness of the porridge and wakes up your taste buds. It’s sheer flavour perfection.
Nowadays, it’s all about the sweet/salty. You can easily find pretzel bits in your chocolate or cheddar cheese and fruit jam in between your sandwich. For an easy, sweet/salty treat, I came across a recipe that should actually come with a warning — Caution: Addictive.
Saltine Toffee Cookies
1 box saltine crackers
2 cups dark chocolate chips
1 cup butter
1 cup brown sugar
Preheat oven to 204 degrees C (400 degrees F). Line cookie sheet with parchment paper to prevent cookies from sticking then place saltine crackers in single layer. In a saucepan, combine sugar and butter and bring to boil. Pour on saltines and spread on crackers covering completely. Bake the crackers for 5 minutes then removed from oven. Sprinkle chocolate chips and wait until melted, spread on crackers. Top with almond slivers, coconut flakes and a sprinkle of sea salt. Cool, break into pieces and enjoy.