Top Five Foods to Give Up in 2014 and What to Eat Instead
No, this is not an article about how to be healthier in the new year. Read a fitness blog if that's what you want.
This is about foods we are just so totally over. Not trends, necessarily, but things that need to chill out for a little while as we focus on other, better things. Okay, and some of them are bad for you. But mainly, we're just way over-saturated with these edibles, and we think it's time to move on.
I mean, really, cronuts? Ugh. Those are sooooo 2013.
5. Akami Tuna Raw tuna can be revelatory for those who are reluctant to eat uncooked seafood (I'm looking at you, Dad) due to its soft but meaty texture and the way you hardly have to chew it before it falls apart. When you order tuna at a sushi restaurant without specifying what part of the tuna you'd like, you're going to get akami, the relatively lean, crisp meat from the sides of the fish. If you're at a good restaurant, it will be high quality and tasty. But you know what's even better?
Toro The fatty belly meat from the tuna makes for some of the most divine sashimi out there. Sliced thin and served ice cold, it quite literally melts in your mouth due to the high fat content. I've heard it described as "fish butter." Think of it like the foie gras of the ocean world. It's more expensive than akami, but believe me, once you go toro...you'll come back for more...o...
Romaine is boring. Eat these instead!
Photo by stereogab
4. Romaine I got over iceberg lettuce once I realized there were greens out there that actually tasted like something. And after years of salads composed largely of romaine, I'm pretty much over that too, now that I've discovered all of the far more flavorful greens out there. And flavor aside, romaine isn't even as good for you as many other leafy greens, which pack major antioxidants, iron, fiber and vitamins A and C. Instead, try:
Arugula, Bok Choy, Kale, Mustard Greens or Chard Each of these greens has unique health benefits, and all of them are more interesting and flavorful than romaine. Arugula is best fresh, but the others can all be sautéed, stewed, charred or eaten raw with a little oil and vinegar.Next Page
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