Channel: Good Mythical More
YouTube Video ID: D6PW88i4CVs
Episode Post Date: April 7, 2026
Episode Number: 3017
Transcript
We're looking at more of the biggest food trends of the last 25 years. Welcome to Good Mythical More. We did this a while back where we looked at some of the food trends and uh, you know, gave our expert commentary. Mm-hmm. On them, and we're going to continue doing that. We used to be Berts. Now we're ex-berts. Hey. Ex-bert. Ex-bert. We knew a Bert. Expert. I knew a Bert in high school. Expert. Expert. You know he was older than us. I do think I say Bert, Ex-bert? Expert. Mm-hmm. Ex-bert. Well, if you used to use Pert. Pert. I used Pert Plus for a long time. Never used pert. I do remember what it smells like though, the moment you said it. I'm like, pleasant smell. I'm an ex-pert though. Oh, okay. First one, Chase. All right. First up from all recipes, dot com is plant-based everything. Plant-based everything. What, in what year was this trending? Hmm. Uh, let me look into that. Oh, not part of your information. Are generally about like trends of the last 25 years. Okay. So not concluding 2000. Um. But yeah, this is just kind of a trend that's been happening. I, this is think, uh, I think this became part of the sort of normal carnivore, omnivore world when we got impossible meat. Impossible. That was when, like and beyond impossible. Beyond beyond which, I mean, how are they doing now? I think that they, they're still on the shelves. They got a little bit of pushback. F because of the level of processing. So you've got the Venn diagram of people who want to eat plant-based uhhuh, but they also tend to be the people who want to not eat processed food, but it's very processed. But it's, they're processing pea protein. So isn't that okay? It does taste good though. I still like it. I, I still would prefer it if, if, like, if we're making a chili at home, you prefer it? No, no, all things considered the fact that I'm try, I'm trying to do like less saturated fat, less meat in general, but I just cannot get the fam on board. Man. I can't do it. In a chili is, is a great example. Or a spaghetti sauce. It's hidden in there. Spaghetti sauce. Christy will hide, who knows what, in that spaghetti sauce that she makes. What do you mean? She's trying to deliver you some vitees? It's good, uh, no, she's trying to kill me. What's she putting in there? Turkey meat sometimes. It's usually. Turkey meats fine. The default is Turkey meat, but I don't care that it's not greasier hamburger meat. So what is she, what is she hiding though? Vegetables. Yeah. There's more vegetables in there. I don't know. She doesn't tell me everything she's hiding. That kind of defeats the purpose. And I might not eat it, but like, oh, I taste that now. Oh yeah. That's how you have to deal with you. If you're cooking for you. She's giving me my, you can't tell you the ingredients because it, my veggies, it's, chances are it's not gonna put the needle in the right direction. Yeah. So I'm, I'm pretty impressed. I like a good chunky spaghetti sauce or chili. They also are noting things like plant powered milk, uh, that's specifically the phrasing they use. Oat milk became a pretty big thing. I remember when oat milk was, everybody wanted it and nobody had it. Now everybody's got it and nobody cares. Nobody wants it. Yeah. When we did our, like we did a milk episode like alternative milks a long time ago when I was pretty new, and it was all alternative animal milks like camel and like llama alpaca milk and stuff. Yeah. I don't think we had enough options to go for oat and almond and pistachio and all the kind of stuff that we did. I think we did that two years later. Yeah. Okay. Next one. All right, communal tables. Um, eater said communal tables as restaurants. Start to introduce the idea of bumping elbows with strangers at l communal tables. Not a fan. Not a fan. I'm not even a fan of French Cafe style seating. Yeah. I do not like being closer to someone I don't know than the person that I came to the restaurant with. I do not want to hear your conversation and yeah. I'm so easily distracted and I don't want you to hear my conversation because I'm talking about you. Jesse and I, uh, a couple years ago had a Valentine's Day date where they tried to do the Valentine's Day dinner, and it was, I, the table was so wide that I was. Closer to not just the person next to me, but the person on the other side of the person next to me than I was to Jesse. And it's Valentine's Day. Come on. And so you're like, boy, I, we need a tube. We need like a sound tube to be on some sort of close circus. We did that. So it was us and another couple. And then Jesse was like, I'm not standing for this. We're talking to the people next to us. And we're like, this is so weird. Jesse gets up, talks to the host, they say, yeah, that's just the way we're doing it, but then no it's not. We said, yeah, but us and the couple next to us want to switch. And they're like, okay. So, and we did that in twos boom. And then, then it started propagating throughout the restaurant, the whole restaurant. We flipped it. We flipped it. Wow. And then the people who were finishing their meal and couldn't barely hear each other felt so dumb. Because once you switched, then you didn't talk to the people you made friends with because now you're in cahoots. You're too far away. You wanted to be do you wanted to think of 'em, but you couldn't, they couldn't be heard. Um, that's a, that's a thick table. But I will say I do not, on the other hand, I don't like going to a restaurant where there's no seats and there's two people at a big table. And I think to myself, we could go sit on the other side of that table, especially outdoor seating. And it's like a bigger table. Listen, this is for coffee shops. This is not shops. Shops is fine. Coffee shops are fine, but this is not for meals. Alright, next. Alright, next. Uh, this one's got a lot to it I think. Avocado toast. It's still around. We just had, we, we just ordered avocado toast at the same time with Jacob. It was the three of us all together and we all, we ordered avocado toast. We avocado toast. I got, I got my egg scrambled because. I just don't like to poke anything and have it ooze. That to me, that's a wound, not an egg. So, uh, I had to get the scramble. Um, but it was so good and I felt like I was making a strong personal choice. I that other people were also make typically, and you know, the funny thing is, is I don't typically order avocado toast, but yet I had it twice in that one trip. Twice. Well, you know, when you avocado when you're traveling, you feel like you need to have more of that. Um, and I keep seeing articles about how good avocado is for you, but it's no longer a trend. Is it a staple? Yeah, it's become a restaurant staple. Um, all recipes is the one that talked about avocado toast, and they talked about how it's become a restaurant staple, a meme, and even a kind of status symbol. Uh, critics felt it marked the fiscal irresponsibility of an entire generation. So whether you thank or blame millennials for avocado toasts, ubiquity, this toaster fueled glow up seems here to stay. Hold on. This is a example of people just needing a reason to write about something. Why, why are they so angry about it? I mean, is it because avocados are so expensive? This was in 2022. But yeah, people were very upset about. Like the avocado toast, millennials and all that kind of stuff. It was the reason why we couldn't afford to buy a home. Right. Uh, you know, all that kind of stuff. Got it. Okay. Lattes and avocado toast. Now is it pickled onions? You've got, um, you've got an eggs benedict, which I think is obviously was a trend at one point. Right? That's a wound and that is a staple. It's on virtually every brunch menu. You've got a benedict of some kind. So are we saying that avocado toast has become. The new Benedict. Yes, yes. And by the way, I, I, I mean the poached egg with the bread, that's the beauty of it. I feel like you're missing out on that because you got, because then it becomes this juicy thing and you've cleaning it up. It's like, oh man, that's like the perfect, perfect combination of if they get it right. Yeah. Every time I pop a cyst, I get hungry. Ugh. Sorry. What can you do? I'm sorry. It's not that much different than pudding. It's like egg pudding and you don't even get to enjoy it, but it has, it feels raw to me like it's not in its final form yet. I'm supposed to like eat it next. All right. Food and wine says fat is back. I more if you want, but that the trend is that fat is back. Uh, in 2007, fat, fat made a bold comeback in the American diet thanks to shifting research suggesting healthy fats are essential, not harmful. Butter returned with higher fat European varieties leading the way, along with clarified GH and coconut oil, specialty olive oils and sesame oil followed, embraced for flavor and health benefits. So is any of that butter or purified ghee? Is it? It is the good fat, kind of like the fat in avocado. No, butter is not the good fat. Yeah. So now I'm like, so you got butter's, a tasty fat. You, you've got like, what is it, monounsaturated and polyunsaturated or whatever. I don't know what it is, but I just know that like the avocado fat is. Good for you that in the same way that like nuts are good for you, get all the nuts you can. Yeah, but butter are, are like the fatty part of a steak. I don't think that's gonna do it for you. I think that what they found out is that maybe those fats are not as bad for you as was once thaw and it's actually carbs and sugars are worse than those fats. I'm, I'm more of a sucker. Trans fats are what they found for fat, right? Than I am for carbs. Gimme an example. Um, like, I like a steak with fat on it. Not a steak with, uh, sugar on it. Sugar on it. Yeah. That's one definitely. I don't like, I don't have a sweet tooth, so like if I always Yeah, if there's a little fat in something, boy, I like that. I just, I like savory more than sweet, but I think that there are some foods that are the perfect combination of fat and sugar, like a cheesecake. Oh. You know, it's just like the way that those two things come together in that, that's what makes it work. It's not. It's a fatty dessert. So I like a fatty dessert. I don't like just a sugary and starchy dessert. I mean, I eat, I'm just saying I like actual fat. Fat. Yeah. But you don't like bone fat, bone marrow. That maybe going a little bit too far though. That's, that's going a little bit too far. Fat inside of a bone is not called fat. It's called marrow. Yeah. So I don't, I don't, I don't count that, I don't count that fat. But like in a, on a, um, uh. Not a prime rib. What's that little hunk of meat that's like if it's a little fatty? A a rib, A ribeye? Nope. A short rib. A short rib. I like a little fattiness in my short rib. I mean, I like the wet brisket, the fattier, the brisket the better. Yeah, I agreed. I just like Josh. I like fat on my meat, is really what I'm saying. Yeah. There's like, uh, like chicharron, like tacos and stuff too that are like real kind of fatty. More about like the skin. Oh, and it's got that texture Uhhuh you're talking about. Is it also crunchy? They, yeah, if they fry 'em, for sure. So that's like fat back, which is just the sl, the southern slice of fat. That's. Like a cousin to bacon, but it's only the fat. And then when you fry it hard, like one edge of it gets super hard and you're really Oh, yeah. It it really good. It even took us to do some for that, that it's really good in vegetables. Like put, you know, yeah. Putting it in your, but then some people will fry it and eat it straight up. Mm-hmm. I don't like, and it can, it gets so hard. I don't like the pork belly though. Sometimes I feel like that goes a, it can get, it goes a little too. It gets a little too thick. Sometimes you need, you, you'll need some cabbage or some mustard, or you gotta have something, you gotta get German a little bit on it to try to cut it next. Next food trucks. Yeah. So Eater, uh, said that when Roy Choi started selling Bulgogi tacos out of a retooled lunch truck and advertising its whereabouts on Twitter, he not only helped birth a new genre of LA cooking, but he showed a generation of chefs reeling from the 2008 economic crash, a viable new business opportunity. Kogi was part of a wave of food trucks that kicked off in cities like New York, Portland, and Austin, and we're still happily lining up for lobster rolls, tacos and grilled cheese on wheels. Yeah. And now they're everywhere. Uh, you go back to Fuqua Arena, where we're from, and there's plenty of food trucks even in Fuqua. I remember going back to, uh, apex and they had, they had this, um, what is that? Uh, it's like a donut. They had a food truck that was just those, um, beignets. Mm, just a beignet truck out in the middle of a little old apex to peak. A good living. That's their slogan. Mm-hmm. And that's why, because you can walk up to a truck and when you are walking away, you got a hot beignet. I really appreciate this trend. Uh, one of the things that it does obviously, is it the risk for someone who wants to make food for people as much lower than like opening a brick and mortar restaurant, which is, woo, that's a crap shoot. Yeah, but you have to change the oil. But I will say. I get overwhelmed. These food truck conglomerations, if you will, like smorgasburg. Oh, you're talking about like a, a food court of trucks? Like every, every, is it once a, is it once a once a month. It's a smorgasburg over there on the downtown LA row. Mm-hmm. We think it's once a week back here. Once week double check. Oh, yeah. So I'll go out there. Sometimes it's too much and I just start walking around and I just, it's like going to a. Bookstore and trying to buy a book. And I get overwhelmed and I'm like, there's all these options and I gotta walk outta here with something. Yeah. And you have to read all the books right, when you're buy 'em because they're food. Yes. And then I'm like, okay, well I'm taking into account how many people are at each one, because the more people the better it is. But now the longer I gotta wait. Yeah. That's counterintuitive kind of. Mm-hmm. Yeah. Stressing me out, just thinking about it. And they always look kind of sweaty in there and then you gotta get your thing and then you gotta find a place to sit. And there's not enough seating at Smorgasburg. Mm-hmm. It's like, what? Come on guys, just put more tables out. We just need to place to sit. Okay. It's uh, every Sunday and it looks like there's up to a hundred vendors, which really like speaks to. Just how I recommend it, how complex it gets. I still recommend it if you don't get overwhelmed with decisions. Okay, X. All right, next is hard Seltzer. All recipes again says when it came to partying at the beach, a concert or cookout, the portable question was twofold. Wine or beer, but then came hard, seltzer and white. We get white cross summer, he gets it. Yeah, we, we understand hard sell. I'll just tell everyone back here then. So this is, um, he, he's telling everybody about there I came here, he's finish it up. He's just not pushing the button. Yeah. Yeah. He, I mean, he's gotta get it out. Once he starts it, he's gotta get it out. You would've? Well, it was free long. You'll be talking that long. Yeah, I'm done now. Okay. Okay. Yeah. Okay. We made the right call. I feel like the whole alcohol thing, the whole White Claw thing has been replaced with non-alcoholic stuff. Yeah. That taste like alcohol. Put this, put this powder in your thing, and non-alcoholic cocktails. What I've noticed is that almost every restaurant has like four or five non-alcoholic. Cocktails and you can feel like you're part of the team. Mm-hmm. You can be like, oh, I'm gonna drink this little sugary little thing that's $12. So I can feel like I'm on board with everybody so I can toast something besides my water. But if I'm gonna drink, I, I do want, I don't want the calories and I definitely don't want all the sugar ization. So I've just started ordering a ranch water. I don't even know what that is exactly. I think it's just seltzer water and tequila, sparkling water, and. And Lime. Yeah. Yeah. And that's fine. That's fine by me. That's fine. That's why that trend happened is like, um, the calories, the calorie to alcohol ratio, I think was a big part of it. Michelob Ultra wasn't doing it for, there was just too many, too many hit the market, and I don't understand how it's still happening because. It is like energy drinks, but not as bad. Like if you're launching a hard seltzer right now. Yeah, it's a bit, you're going into it. It's like adding a new food truck to smorgasborg. Yeah. Yeah. How about a new table? Did I say that already? New table. We just want a place to sit. Couches next. All right. Uh, next we've got Brussels sprouts. Yes. Yeah. Skip thing. Skip, skip, skip. It's over. It's over. Okay. Uh, lemme tell everyone about it real fast. I think it's a staple. All right. Next you guys, I, I just don't, I don't care for 'em. Salted caramel, I don't care for that either. I think salted caramel has, is just a flavor that is gonna be incorporated because people realize that you needed the salt to make caramel worth the time. Hmm. I think about tin fish. Tin fish, huge. I'm all in. For how long? I literally went to a restaurant recently and ordered 10 fish and ordered 10 fish at a restaurant. Yes, I ordered. What did they, what was the preparation? Uh, a, a open can Are you serious? Was this a cafe? Uh, it was, uh, an Italian restaurant that is, that is kind of known for their little, uh, Neapolitan pizzas or however you say that. And, um. They had a 10 fish platter option where they would do some little pickles and some little dips and stuff, and then they would bring out a particular 10 fish and there's like five or six different options. Of course, I went with the mackerel. I'm a mackerel man. That's what I am. And uh, I got the mackerel and Jesse and I ate some mackerel and. I was like, you know, this is not as good as I want it to be. Because what I do is I take the mackerel out and I shred it up and put some other stuff in it that makes it macro, makes it less macro. So you dont want it at a restaurant. Yeah. Wow. They, they under, they underwhelmed you. But I just feel like this is fresh, this is a fresh trend. You need this. Well, it's an, it's a super old school thing that's been around forever and there's been people who have been into it, but now people are seeing the benefits. Man, the omega threes, you gotta get 'em. Protein fat. It's got the good fats. This is the good fat that fish fat. Yeah. So I'm on board for this one. Chase, why don't you go back and read some more about those hard seltzers. Um, yeah, I'm gonna, I'm gonna read some stuff about hard seltzer actually, y'all already slacked it out to the crew so you can find it in. Okay. Alright. In the general. Right, everybody's got access to it now. Okay, thank you. Join my dad, Charles, and me as we talk all things under the sun in our latest episode of Dispatches From Myrtle Beach. Newborn baby doll with a beard that, so it looks like Rhett. And the head popped off of him. And then Rhett, Rhett delivers his baby, and it's a little baby with glasses.