Although dehydrated foods are nothing new, particularly for campers, it seems more and more chefs are using those ingredients, from kimchi powder to tomato-skin chips.
ThisWeek News staffers answer the question: Are dehydrated ingredients the next big thing in cooking?
Dennis Laycock: Seems like an unnecessary step on the path to good food.
Abby Armbruster: I never understood the hype around dehydrating things. Hard pass from me.
Lee Cochran: They could be, but I don't use them.
Neil Thompson: I don't know anyone who is doing this, so I have to answer no.
Scott Hummel: They were the next big thing literally 400 years ago.
Lisa Proctor: I say no. More people are into using things that are fresh, right away.
Nate Ellis: No. Not unless camping without sufficient means to cool or otherwise maintain your ingredients becomes massively popular. Or, if people decide it's just too expensive or wasteful to have refrigerators similar to the cut the cord movement in television.
Chris Pugh: I hope not.
Sarah Sole: Once I start cooking, I'll get back to you on this.
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In some cultures, fried fish skin is like potato chips crispy and full of flavor, finding its way into dishes such as rice bowls and sushi rolls or eaten on its own.
ThisWeek News staffers answer the question: Would you try fried salmon skin?
Scott Hummel: Yes, but when I fry salmon, my dogs look forward to sharing the skin.
Nate Ellis: Yes.
Sarah Sole: I would not.
Lisa Proctor: Not a fan of skin as a food.
Dennis Laycock: I would, I have and it's delicious.
Abby Armbruster: As the resident vegetarian here, I have to say nope.
Neil Thompson: Sure. Sounds like it would be crispy and salty, with a fun texture.
Chris Pugh: I make it a point not to eat anything with skin.
Lee Cochran: I never have before, but I won't say I never will.
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It seems any milk not made of dairy is all the rage these days. One version getting a lot of attention lately is oat milk, made by soaking oats in water, blended and strained.
ThisWeek News staffers answer the question: Any thoughts on oat milk?
Scott Hummel: I've tried it. Not a fan. My wife, who usually likes that kind of thing, doesn't like it either.
Nate Ellis: Nope. Not one.
Sarah Sole: I'd try it.
Lisa Proctor: I have no idea how oats and milk go together, aside from pouring milk on oatmeal.
Dennis Laycock: I rarely use milk at all in any form, so I'd rather go without than use any of the various substitutes.
Abbey Armbruster: I've tried oat-milk lattes, and they're good, although I won't use it over almond milk or cow's milk as my main dairy source.
Neil Thompson:It's probably not as good as the bovine version.
Chris Pugh: Leave oats out of milk
Lee Cochran: I've never tried it; just regular skim or 1 percent for me.
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Burritos once enjoyed a significant period as the go-to casual dish in the U.S., a counterpoint to the common burger. Now burritos have serious competition from the equally modest taco.
ThisWeek News staffers answer the question: Are tacos more popular than burritos?
Scott Hummel: Not a chance, hermano.
Nate Ellis: Yes.
Sarah Sole: Heck yes. My favorite food.
Lisa Proctor: I tend to choose tacos over burritos, but I am probably the odd one.
Dennis Laycock: If not, they should be.
Abby Armbruster: How often do you find restaurants that specialize in burritos compared to the ever-popular "taco bar?" To make a long story short, my answer is yes.
Neil Thompson: Yes. Why? Probably because they are easier to eat.
Chris Pugh: They both are equally great.
Lee Cochran: A big divide in our house. I eat tacos; my wife eats burritos.
Za'atar is a zesty Middle Eastern spice mix that can be used as a marinade for meats or mixed with olive oil and spread on bread or toast.
ThisWeek News staffers answer the question: Is zaatar underrated?
Scott Hummel: I've never heard of it, so it just might be.
Nate Ellis: No. But thanks to the genius of Herbie Hancock, I can say that keytar is.
Sarah Sole: I have no idea what that is.
Lisa Proctor: What is it?
Dennis Laycock: No, I want to see za'atar-flavored chips.
Abby Armbruster: I think it's overrated, to be honest. There are other Mediterranean and Middle Eastern sauces and spices I'd rather cook with first.
Neil Thompson: Since I didn't know what it was until now, I suppose it could be considered underrated.
Chris Pugh: Anything that aids memory is a good thing.
Lee Cochran: Since I've never heard of it, probably so.
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Some entrepreneurs have tried using the restaurant pop-up concept either joining an existing kitchen or signing a short-term lease to test out the popularity of their brand.
ThisWeek News staffers answer the question: What restaurant pop-up would you like to see?
Scott Hummel: It depends on the time of year. In winter, something seafood. In summer, not so much.
Nate Ellis: Marion's Pizza.
Sarah Sole: A Momo Ghar near me.
Lisa Proctor: A reincarnation of the Florentine that used to be on Broad Street. I miss the fettuccine.
Dennis Laycock: A "coffee" stand that sells hot cups of Asian broths pho, miso, etc. for those cold winter mornings.
Abby Armbruster: A few months ago, there was talk of a sushi pop-up coming to Columbus... I eagerly wait for its arrival.
Neil Thompson: I'd love to see a restaurant here that specializes in lake fish like yellow perch.
Chris Pugh: Anything waffle related
Lee Cochran: Anything that would be a little different.
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Good sourdough bread made with starter is the stuff of legends. Crusty outside and pillowy-soft and slightly tart inside, sourdough is good with just about anything, from butter to soups.
ThisWeek News staffers answer the question: Will sourdough make a rampant return?
Scott Hummel: I hope so. Oh, how I hope so.
Nate Ellis: No.
Sarah Sole: Hope so.
Lisa Proctor: I'd like to see it rise in popularity but I think several people are into breadsticks right now.
Dennis Laycock: According to Cracker Barrel, it never went anywhere.
Abby Armbruster: Sourdough never left. Lucky Cat makes an excellent sourdough loaf which can be found in grocery stores around central Ohio.
Neil Thompson: I think sourdough already holds a strong position in American dining culture.
Chris Pugh: It's already made a rampant return in my life.
Lee Cochran: It never left in my opinion; love sourdough toast with my over-easy eggs.
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Veggie burgers are nothing new but the new wave of plant-based impossible burgers are said to taste like meat.
ThisWeek staffers answer the question: Are plant-based burgers the next big thing?
Scott Hummel: It's certainly taking root. Who knows how long that fad will last?
Nate Ellis: No.
Sarah Sole: I think they have been pretty popular already.
Lisa Proctor: I have a beef with this whole plant-based burger trend. Just serve the vegetables in the regular way - spoon them onto the plate. Don't turn them into patties.
Dennis Laycock: I hope not. I feel like vegetarian food is best when it relies on its own flavors and doesn't try to emulate meat.
Abby Armbruster: They've already been the "next big thing" as of a few years ago. For this vegetarian, it makes me happy to know that, by now, most restaurants have a veggie burger on the menu.
Neil Thompson: I think they absolutely are a huge trend right now. But I'll stick with the classic options of beef or bison patties.
Chris Pugh: Not in my house.
Lee Cochran: Seem to be, but I'm not interested.
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Savory smoothies have become a staple for those who try to get more vegetables in their diet. But others take pause, concerned about the flavor.
ThisWeek News staffers answer the question: Would you drink a vegetable smoothie?
Scott Hummel: Oh, yeah. I actually drink at least one a week that has spinach in it. Celery is a strong flavor, though, so keep it to a minimum.
Nate Ellis: I'd probably sip one.
Sarah Sole: Sure thing, if it came with plenty of fruit ingredients as well.
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Staff Q&A: Are dehydrated ingredients the next big thing in cooking? - ThisWeek Community News
