UGH! We don’t want to see these 6 food trends again in 2023
2022 was a turbulent year in many ways. It was the year we paid 126% more for our satay sauce at gourmet dinners — yes, those supermarket price increases are continuing this year too — the brilliant Zeedijksaus from Oliehoorn appeared in supermarkets, Loetje got roasted over the price of its fake steak, and the cheesecrack made its comeback. We also paid through the nose for sandwiches — €11.50 is suddenly normal in the Randstad — and this is immediately one of the trends we can really do without this year.
Overpriced fancy sandwiches
Wieke: ‘I want regular sandwiches back. All sandwiches now cost at least €11 and come with all sorts of fancy extras, but sometimes I just want a toasted sandwich or a healthy sandwich for no more than €4.50. And while I’m at it: a “shared dining concept” where you cram your restaurant full of tables that can barely fit two plates: please leave that in 2022.’
Spreading everything on a board
Lauretta: ‘I get a lot of inspiration from TikTok; when it comes to recipes, handy kitchen tips and tricks, and the tastiest drinks, the platform is the gift that keeps on giving. I’ll continue to follow it all closely this year too. But of course, you also find no-gos there. It all started deliciously with the butter board; fellow editor Wieke and I were instant fans. In 2022, the “butter board” was a deserved hit — various soft butters spread across a wooden board, accompanied by different pieces of bread and crackers, what’s not to like? — but then the inevitable overkill arrived. There were cream cheese boards, hummus boards, peanut butter boards… spreading anything spreadable on a board: I’m done with it.’
@naughtyfork Cream cheese board! #fyp #foryou #viral #butterboard #charcuterie ♬ Spring – Aesthetic Sounds
Nose-to-tail cooking
Sabina: ‘I went out for dinner last week and was served veal kidneys as part of the tasting menu. That won’t become my new favorite food. So, to be completely honest, and as politically incorrect as it may be, I’m getting a little tired of nose-to-tail cooking if it means serving creepy food that hits you in the face with the smell of urine. As far as I’m concerned, culinary classics such as tripe, liver, udder and tongue can simply go back into cat food, thank you very much. Very sophisticated, eating nose to tail and posting on Instagram that you’ve enjoyed yourself the old-fashioned way. I say, why not have a schnitzel? Fortunately, Smullers was still open on the way home. (I’m now going into hiding to protect myself from all the booing reactions saying “then don’t eat meat” and “what do you know about good food anyway,” and worse).’
Veganizing everything
Sharon: ‘I won’t make any friends with this either, but can we stop veganizing everything? I often hear that meat eaters and vegetarians have no excuse to keep eating animal products for the sake of flavor. Because, as many vegans claim: “almost every animal product can be recreated in a plant-based way to experience the taste of meat, fish and cheese.” I can tell you: that isn’t true. Professionally and out of personal interest, I eat and taste a lot. From vegan feta (tastes like coconut oil) and vegan Parmesan (smells and tastes like vomit; I’m still crying about it in bed at night) to vegan steak (good looks, strange aftertaste) and canned vegan tuna (even my cats ran away from it). It’s not just the taste; the experience is often completely unsuccessful when certain products are veganized. Make it stop. And just let me eat meat occasionally without being made to feel guilty. Meat shame: please keep that in 2022 too. Thanks in advance!’
Weird inception snacks
Jeske: ‘I find those supposedly hip cultural cross-pollination things/inception snacks that you increasingly see in supermarkets sooo annoying. The bizarre empanadas roti Tex-Mex from Appie are the ultimate example. Or börek spring rolls. Or sushi pizza, which I also saw recently. I really think it’s trying way too hard to be hip and original for no reason. As if they simply don’t know what else to come up with.’
Overpriced shakshuka
Delilah: ‘What can disappear as far as I’m concerned: overpriced shakshuka for an average of €15 in every ordinary lunch spot in the capital. Sometimes it’s no more imaginative than a can of prepared tomato pulp with two eggs in it: come on, we can make that better at home. And expensive! Just like those cash-cow sandwiches Wieke mentioned. Or, yes, here comes my annual pet peeve that the masses do nothing about: shared dining with those pathetic little plates.’
Also read:
