I’m just gobstruck by many replies which denigrate the awesome taste of many items. I can only conclude that many of the posters just have a poor palate or a prejudice that is hard to explain.
Truffles.
Super expensive, but taste simply like a combination of medicinal herbs and toothpaste.
Likewise, I’m sure.
Not necessarily denigrating the taste - just the hype. I love bacon. But the stuff doesn’t belong on freaking everything! And quite frankly, all the different smokes they have now are just ways of charging more for Farmer John basic bacon.
Trendiest? I had no idea it was a trend right now. I just thought people had been eating sushi forever. I don’t eat it all the time, but I have it sometimes and always have. I don’t think it even always has raw fish.
I am with you on that one too. I was once the spouse to one of the foremost exotic food-finders in the U.S. I like most of it but truffles can ruin an entire dish quite easily because they are so strong. I don’t even like them when used correctly but really expensive truffles are like garlic x100 if you use too much. They will ruin the rest of the meal and the night for you for no purpose. I have never had a dish with really expensive truffles that wouldn’t have been better without them.
Foie gras, even the best available, isn’t good either. That is another case of something being deemed good because it is hard to produce and expensive. I used to have whole blocks of incredibly expensive samples in my refrigerator and still have access to plenty of it for free. No thanks. The most honest comparison I can give is eating the poop of newborn baby and I am not a shy eater at all. I give foie gras 0 stars.
It depends on your definition of “trendy”. I live pretty much in the backwater corner of the Midwest and Southeast, in between Rural and Urban. We just found out about Pop-Tarts not too long ago, and Tang just came into our local A&P…that’s how far behind the times we are here.
I guess in the last 10 years or so, sushi’s taken off. Of course, like so many other things, it’s been around forever, but like nouveau cuisine, McMansions, and Donald Trump, it comes and goes in cycles.
And you’re right, sushi isn’t necessarily raw fish, but it’s commonly thought of that way when you mention the word.
That must be hyperbole. I can believe that you might have discovered pop tarts 45 years after the rest of the US. They were in the A&P in the late 1960s. Tang was there in or around the 1970s at the latest. Your A&P had it. I almost doubt that they still carry it. I’d check for an expiration date.
A rare endorsement for American Light Lager. What’s your favorite? Natty Ice?
I’ve been aware of Pop-Tarts since the early 80’s.
Wine.
I ***like ***wine. I’m having a glass right now (2011 Castelo Do Sulco Reserva). What I don’t like it that a lot of the descriptions and claims made by wine “aficionados” are over the top. I think the proverbial emperor is naked an awful lot.
oh, this springboards me to *fancy *mayonnaise.
We can’t just have a sandwich with mayo at some places. They all have some “interesting” twist – “chipotle mayo” or “siracha mayo” or “avocado-peppercorn mayo” or “green tea and truffle essence mayo”.
Just mayo. Plain mayo. And Dijon mustard. And bread. And meat and cheese. It’s lunchtime and I don’t want any surprises on my sandwich.
What about Guac? Anyone besides me not understand the appeal of it at all? It seems like a trap at the mexican counter where they slip in the question and it ends up costing you $2 extra.
Light lager as opposed to Optimator or the like. 
For mass produced swill, I’m partial to the reformulated Schlitz.
Everyone needs a good garage beer. Mine is actually Natty Ice. Of course it is not allowed in the house.
I don’t especially care for it. Oddly, people love the guacamole that I make and it is a frequent request when I am invited to “bring a dish” affairs. I seldom even taste the batch when I make it.
I was gonna say. Now, I know I have a higher heat tolerance than most, but my mom who doesn’t eat spicy found them mild. Even their suicide wings weren’t all that hot–the extra heat came from a pile of black pepper being dumped on them.
We sometimes take BudLightLime in the pontoon cooler, but we drink from cozzied bottles so nobody can tell.
Keystone Light. Coors Light in a blue can. Great after a day of working in the yard. Or… while working in the yard 
I’ll go ahead and say it. Fancy mustard is over rated for me. Sure, it’s fine. But French’s yellow mustard is what you put on a burger or hot dog.
Woosh. Going to guess that Leo’s post was a joke as to just how backwater his hometown was.