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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Oct. 11, 2019: Would you drink a vegetable smoothie?
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.
Lisa Proctor: I will stick with fruit smoothies.
Dennis Laycock: That greatly depends on what vegetables were in it.
Abby Armbruster: I have before. The "green" smoothies with spinach or kale are good when mixed with fruits like pineapple, banana and oranges.
Neil Thompson: A vegetable smoothie needs to be based on kale, or it doesn't work, in my opinion.
Chris Pugh: Depends on the vegetable.
Lee Cochran: I've drank probably every kind of smoothie possible. Veggies would be no problem, but I'll go one step further than Hummel no celery.
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Escargots ala Bourguignonne among Frances most famous culinary preparations are rich with butter, aromatic with garlic and shallots, and earthy with snails and parsley.
ThisWeek News staffers answer the question: How do you feel about escargots ala Bourguignonne?
Lisa Proctor: Ill at ease.
Scott Hummel: I'll bet I ask myself 30 times a day: "Hummel, how do you feel about escargots ala Bourguignonne?" Still thinking about it.
Neil Thompson: Curious. I've had snail dishes a time or two, and I would try it again.
Nate Ellis: Ambivalent.
Abby Armbruster: Escargots can es-car-go someplace far away from me.
Dennis Laycock: Honestly, it's the overpowering garlic flavor of the sauce, not the snails, that puts me off of escargot.
Chris Pugh: I don't feelings about things I've never heard of.
Sarah Sole: I would escar leave it. Yes? No? I'll just see myself out.
Lee Cochran: I've never once thought about that and in 30 seconds I'll forget I ever did.
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Coconut shrimp long has been considered one of the classic food pairings, the sweet, toasty coconut playing well with the brininess of the shrimp, and usually a sweet sauce for dipping.
ThisWeek News staffers answer the questions: How does coconut shrimp sound?
Lisa Proctor: A little too sweet, but you had me at the word shrimp.
Scott Hummel: I love shrimp, almost to an unhealthful fault. I love coconut nearly as much. I'm not crazy about coconut shrimp.
Neil Thompson: Delicious.
Nate Ellis: It sounds like shrimp with at least a dash of coconut.
Abby Armbruster: I haven't had it since college, but I remember loving it. Coconut matches well with the deep-fried breading of the shrimp.
Dennis Laycock: It's pretty much the best way to eat shrimp, in my opinion.
Chris Pugh: Good, but only if you hold the shrimp.
Sarah Sole: I'm good with just the coconut part.
Lee Cochran: I like coconut and I like shrimp. Not together. As Offspring sang, You gotta keep em separated."
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ThisWeek staffers answer the question: Is it becoming more acceptable to put corn in desserts?
Lisa Proctor: Don't you put corn in my desserts.
Scott Hummel: High-fructose corn syrup has been in desserts for decades. Might as well step it up a skosh.
Neil Thompson:Why would you even do that?
Nate Ellis: Not to me.
Abby Armbruster: Absolutely. I make an amazing cobbler that is topped with a cornmeal-cookie crust. I also make a mean corn-and-blueberry souffle.
Dennis Laycock: If the delicious sweet-corn cookie at (now closed) Acre is any indication, yes.
Chris Pugh: Corn and desserts don't belong together.
Sarah Sole: I certainly hope not.
Lee Cochran: I don't eat many desserts and I'm sure as heck not going to put corn on them when I do.
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Sriracha has become the new ketchup for people who like spicy food. People use it for everything, from soups to dip for chicken wings.
ThisWeek staffers answer the question: Sriracha is best on what dish?
Lisa Proctor: I'm going with tacos.
Scott Hummel: Sriracha is right in my Scoville wheelhouse at 1,000-2,500 heat units, and I think I like it on Mexican dishes. Maybe not so much on Asian cuisine.
Neil Thompson: This might be strange, but I like to mix it in ketchup. It's an excellent combination.
Nate Ellis: Maybe a couple drops in pho would be alright but I cant seem to think of anything else Id put it in.
Abby Armbruster: I'm not saying this is the best application for Sriracha, but usually in my household it's drizzled on top of pizza.
Dennis Laycock: A steaming hot bowl of pho only reaches perfection once the sriracha is stirred in.
Chris Pugh: Only on dishes you don't plan to eat.
Sarah Sole: All of the dishes.
Lee Cochran: Ive used it on many foods - chicken, hamburgers, fries, Mexican foods but probably my favorite use is on eggs and potatoes or in an omelet.
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Savory muffins come in many forms: bacon and cheddar, goat cheese and rosemary, and gruyere with apple and sage.
ThisWeek News staffers answer the question: Are savory muffins underrated?
Lisa Proctor: All muffins are underrated.
Scott Hummel: I absolutely think they're underrated.
Neil Thompson: I enjoy most types of muffins, but I think they are rated properly.
Nate Ellis: Compared to what?
Abby Armbruster: How often do you have the option to try savory muffins? Can't say they're underrated if they're not out in the world.
Dennis Laycock: Muffins are not really a part of my life, let alone savory ones.
Chris Pugh: I would rather have savory muffins than unsavory muffins.
Sarah Sole: Probably. I don't think I've had them.
Lee Cochran: Can they be underrated if they're "savory?"
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Described as having a firm some even say chewy texture and mild flavor, fried alligator meat is growing in popularity across the United States.
ThisWeek News staffers answer the question: Would you ever eat deep-fried alligator meat?
Lisa Proctor: I would never eat anything that could potentially have eaten me or a loved one.
Scott Hummel: I once lived near Okeechobee, Florida, and somehow never managed to try alligator. At some point, I really want to. Might as well start with deep-fried gator.
Neil Thompson: Yes. I think that would be the best way to enjoy alligator, which I find a bit too chewy and dense.
Nate Ellis: Yep.
Abby Armbruster: I'll leave that for my husband to try on my behalf.
Dennis Laycock: I would and have, in the Florida Keys. I wouldn't order it again.
Chris Pugh: Only as revenge for the people that the alligator ate.
Sarah Sole: That's a hard pass for me.
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It's the peak of the season for fresh tomatoes, often enjoyed simply in a salad with a few other ingredients.
ThisWeek News staffers answer the question: Whens the last time you had cucumber-and-tomato salad?
Lisa Proctor: Never. My cucumber salad is cucumber, onion and vinegar.
Scott Hummel: Less than a week ago. It's one of my favorites.
Neil Thompson: I have no idea. It's not a popular side on most restaurant menus.
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Staff Q&A: Are plant-based burgers the next big thing? - ThisWeek Community News
