I’m assuming you mean some kind of himalayan pink salt, and not the sodium nitrate stuff.
I happen to like cilantro quite a lot. But that doesn’t mean that I want it in EVERY SAVORY DISH that I eat. I haven’t seen sweet dishes with cilantro in them, but I wouldn’t want it in them, either.
I’m half with the OP. But I kind of like Greek yogurt and whole wheat pasta has pretty much ruined regular pasta for me.
I agree on #1; it sounds absolutely appalling salt and sugar just shouldn’t go together.
#2 isn’t really a foot trend other than some people have been told not to eat egg yolks due to cholesterol concerns. I doubt anyone eats them because they taste better than real eggs.
Whole wheat pasta and greek yogurt, though, are delicious.
As for other suggestions, I agree completely on salt. Salt is salt is salt is salt. Anyone who thinks they can taste a difference also believes the emperor has a wonderful new suit of clothes.
For my own part, I’ll add pretzel buns.
Stephen King would disagree with you. 
That’s all about marketing. You can’t just have “Green Rice With Chicken” - you have to have Artisanal Lime Rice with Organic Free-Range Fire-Roasted Chicken. That way people don’t squawk as much at the price tag.
I recently bought some salted chocolate covered caramels - they were good, but a little salt is the key, not coating them in it. I picked most of the coarse salt grains off before eating them.
ETA: Forgot the Smart pasta - we eat that almost exclusively now - it has all the fibre without the taste (and texture) of whole wheat pasta.
And you’ll take my pretzel buns from my cold, dead hands!
How about you try it first?
Wow. People actually like whole wheat pasta? I’m genuinely surprised. I tend to at least enjoy those “healthy-tasting” foods, but whole wheat pasta is just… not pleasing.
Ooo…there we go. Overly specific menu items. That I hate, and I’m probably a person some would label as a “foodie,” although I shy away from that term with all the baggage it comes with.
Honey Mustard. Where did this abomination come from? Is chocolate ketchup right around the corner?
Similarly, for the 99.5% of us who don’t have celiac, Gluten free everything isn’t helping anything, and it’s starting to displace real breads. I went into a bakery the other day that was ALL gluten-free products. (No, it didn’t say that on the outside, and yes, the sample pastry tasted like wallpaper). I’m glad we’re giving folks with a real illness a better set of options, but the woo folk are already out on gluten free (more energy! cures autism! improves digestion!), and pretty soon it’s going to be like organic foods–the overpriced “better” version (that isn’t actually better, and is arguably worse) is all that’s available.
But mostly, I’m just irritated that any of the American food production system is being used for foods that I don’t like. Don’t they understand their customer?
Totally agree. Cookies and cakes are awful vile things that need to be stricken from the earth.
I have a gardening book from 1970- its write up for kale is basically “it may be worth growing if you want to have something available from the veg plot all year round, as it will stand through almost any weather.”
Yeah. That’s the point of kale- something the peasants grow so they don’t get scurvy in January. It’s not a bloody gourmet food.
Pretzels are taking over!
and I don’t like it, either.
I can tell the difference between sea salt and plain table salt. It has a drastically different texture, too.
And I love Greek yogurt. A gimmick, it is not!
Sometime before 1989, when I worked at a Chili’s whose second best selling salad dressing was honey mustard (second to ranch).
FWIW, the recipe was 2 parts Miracle Whip, 1 part honey and one part Grey Poupon.
For some reason, the whole “molecular gastronomy” movement irritates me. Just let the food be, people! I love the science of cooking, but I’m not so bored with my existence that I need my food in the form of a foam or gel or bubbles or whatever.
The trend of bitter dark chocolate with searing hot peppers seems to be rearing its head again. Ugh.
the trend of “foodies” taking mundane dishes, tarting them up with unconventional ingredients, then acting like their concoctions are the One True Way. just eat your fucking lunch and shut the hell up about it. nobody cares that you believe a proper grilled cheese sandwich is made from 12-year aged cheddar from Smitheringwick-upon-Bunkenshire and bread from a little panificio in Genova.
The phrase Asian Bistro
Dude. Is it Chinese food or Italian? There’s no italian on the menu? Drop the friggin’ beeeestro then!
I’ll back you up on this one. I like regular yogurt but Greek yogurt is just vile. Too thick, too sour. Yuk.
I like salted caramel and whole wheat pasta, and I won’t eat an omelet in any way shape or form. There was a traumatic egg-puking incident with my little sister when we were kids. Scarred me for life.
Bistro is French, not Italian.
Even Better!