![]() “Because of social networking, everybody is now a food expert,” said Phil Lempert, a food marketing expert known as The Supermarket Guru. The obvious difference now is how food blogs and food-centric websites offer more possible trends at a faster rate, whether it’s Epicurious listing “16 Restaurants that count” or a contributor posting a picture of tuna tartare on Foodspotting. Mainstream and social media took it from there. Credit here goes to Carrie Bradshaw and her pals on Sex in the City, who treated themselves to the luxurious cupcakes at Manhattan’s Magnolia Bakery. Television is widely believed to have kick started the long-running cupcake craze, though celebrity chefs had nothing to do with it. Think of what Rachael Ray did for extra-virgin olive oil, or what Bobby Flay did for. But the rise of food TV has dramatically multiplied the number of celebrity cooks who can popularize a food item. Serious eaters still are influenced by the magazines like Food & Wine and Bon Appetit. Top-down authorities live on in the food world, even if they now share the stage with the cyber-masses. There were just a few famous culinary authorities, like Martha Stewart or Paul Prudhomme, who helped popularise Louisiana cuisine. Home cooks took cues from cookbooks and friends. The high-brow authority was Gourmet magazine. But the lines of dissemination were easier to track before the existence of the Food Network and the Web. “It’s kind of like trying to grab a jellyfish, in terms of trying to understand it,” said Ted Allen, host of the Food Network’s Chopped.įood fads are older than the fondue pot in the back of your parents’ pantry. Usually, they work in some hard-to-quantify combination. The arbiters of trendy tastes include big-name chefs, bloggers, urban hipsters, eater tweeters and journalists. There are no authoritative top-ten charts for food that show red velvet cake is No.1 with a bullet.īut favoured foods items can go viral in the time it takes to upload a picture of salted caramel ice cream. Chefs don’t walk the runway at food shows holding up this spring’s hot pad Thai dish. Is there a bakery or supermarket that doesn’t sell them?īacon and cupcakes – like sliders, bubble tea, popsicles, food trucks and chipotle – have caught on from coast to coast.įood fads don’t always spread exactly the same way as other types of pop culture, such as fashion and music. Ditto for those deluxe cupcakes top-heavy with frosting. Wendy’s features it in the “Baconator” and Paula Deen crumbles it into quiche. Let cool completely, then frost as desired.Bacon.Pour into lined cupcake tins and bake 18-20 mins at 350, until toothpick inserted in the middle comes out clean. ![]() Add half the flour mixture and stir, half the buttermilk and stir.Stir in the cooled chocolate mixture and the whiskey.In large mixing bowl, beat eggs, sugars and vanilla together until combined.In small bowl, combine cocoa powder, floud, soda, powder and salt.Melt butter and chocolate in microwave safe bowl, stir until smooth.Whiskey Chocolate Cupcakes (adapted from Sally’s Baking Addiction) Even if it’s just by eating these cupcakes. Patty’s fan, but I’m sure we’ll end up celebrating in some way. ![]() What are your guys’ plans tonight? I’m not a huge St. Any whiskey or bourbon would work, but I stuck with Jameson to keep with the Irish tradition. ![]() These cupcakes are rich: moist and oh so chocolatey with that extra added flavor from the whiskey. I’ve been feeling awfully lazy in the kitchen lately, so I decided to forgo the Guinness and Bailey’s and just stick with the Jameson. I made Brown Eyed Baker’s Irish Car Bomb cupcakes a few years back and they were TO.DIE.FOR. You have tons of Irish options, but do you see what we’re missing here? Dessert! Then Kelly actually went to Ireland and came back with Irish Brown Bread and a Hot Whiskey drink. Patrick’s Day! Last year we gave you an Irish Gold Cocktail and Irish Soda Bread.
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