I find trends interesting. In fact, I read a whole book about them. Though, the trends I keep noticing aren’t quite the same as those studied by Mr. Gladwell. For example, it used to be that you could get mayonnaise on a sandwich. Now, it’s pesto mayo, sun-dried tomato mayo, chipotle mayo and mayo with no fat (which I figure can’t technically still be mayo at that point).
Speaking of chipotle, has any other smoked pepper ever received so much attention? You can get just about anything with a little chipotle in it, on it, or with it. Not that I mind…I happen to really like chipotle and its various varieties. Smoky heat is where it’s at.
Like a real nice tasty smoky salsa which, of course, used to be just tomatoes, onions and peppers; but is now laced with corn, black beans, raspberries, mangoes, honey, habaneros, limes, poblanos, and organic roasted garlic. Pace would probably like somebody to get a rope.
Many restaurants like to put salsa on their hamburgers; it used to be ketchup/catsup. Wait, sorry…I forgot to say Angus hamburger because we must now apparently give some sort of description of the type of cow from which our patty came from.
At any rate, it’s likely I’ll have to put my slab of ground heifer on a ciabatta roll because hamburger buns are just too plain these days. How dare your meat transport vehicle be anything other than some form of barely pronounceable artisan whole grain gluten-free bread?
Unless it’s a wrap…which at some point used to be called a tortilla. I’ve heard the chipotle wrap is pretty good.
Who you callin' heifer?
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