Tuesday, January 6, 2009

Food Trends

Whipped Mangalitsa lard

There's an article in the New York Times about how caramel seasoned with salt went from fancy kitchens in Europe to Wal-Mart.

I have to figure that Mangalitsa is entering stage two. Stage 1 is fancy restaurants. Stage 2 is fancy food magazines.

I think we'll be in Stage 2 for a while - because Stage 3 is supposed to be "more-inventive chain restaurants" like the Cheesecake Factory. It is hard to imagine Cheesecake Factory serving whipped Mangalitsa lard - but maybe that day will come.

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