This week's episode is being released one day early due to the holidays. We'll be back to the normal schedule next week. Merry Christmas and Happy New Year! OUTLINE: 00:00:00 - Intro 00:03:33 - Food Trends To Be Left Behind Article 00:05:59 - Trend 1 - Liver King 00:08:31 - Trend 2 - Food On Counter 00:12:55 - Trend 3 - Restaurant Service Charges 00:16:59 - Trend 4 - Caviar On Everything 00:18:46 - Trend 5 - Restaurant QR Menu 00:20:49 - Trend 6 - Bone Broth Upcharge 00:21:58 - Trend 7 - Butter Boards 00:24:41 - Trend 8 - $20 Burgers 00:29:14 - Trend 9 - Expensive Everything 00:34:20 - Trend 10 - Non-Alcoholic Beverages 00:38:22 - 2024 Food Trend Predictions 00:44:01 - Question 1 00:46:45 - Question 2
Excellent episode! I really want to chime in on something you said about how you always try to make affordable recipes - one of the things I love most about your channel is that you always give us options. If there is an expensive or hard to find ingredient, you always give us alternative options or ideas. Like the green peppercorns in the Steak Au Poivre recipe. Or the scamorza cheese in the Riso Al Forno recipe. I can't tell you how much I appreciate that as I don't have a Whole Foods around me, or any international grocery stores and there's not a big Italian American population in my area so I sometimes can't find some of those ingredients locally. But I always know you'll provide an alternative I can find (or you'll confirm if it is something that can be omitted). Your recipes/videos are truly the most approachable of any food UA-cam channel I've found.
I’m not on TikTok or instagram so not aware of these trends. Tackiness must be popular I guess. I appreciate your doing affordable recipes. I like simple food.
Jim, don't hurry till you KNOW it fit's for you and Tara. This works for many of us as viewers and listeners. We love especially spending time with the two of you in a podcast hour! You've definitely made me a better learner and a better decision maker for meals/foods for my family.
🎄Merry Christmas to the family! I love your cooking shows and the podcast. The instruction Jim puts out is top notch (I’ve gotten my daughter and granddaughters to watch some), and the podcast, while informative, also gives the ability to get to know you both a little bit on a more personal level. Although I have lived in Florida for 25 years now, I’m originally from a mostly Italian section of The Bronx, and I can absolutely relate to so many New York-centric ideas surrounding food. You’re spot on every time. Hope you all have a wonderful holiday. Buon Natale!
I’d love if you filmed in any sort of restaurant or stores or like that. Living in a tiny town in the Midwest I’d enjoy learning about other areas of the country. Really enjoy your podcasts!
Buon Natale! Love your recipes and your podcasts. Best wishes for a Happy and Healthy New Year! Cento anni. Now I'm off to preparing Christmas Eve dinner.
Jim and Tara I've found your site about a month ago and agree with mostly with your content and had grownup similar to you both. You keep it real and love your kids inclusion. Pasta chips? Leftover pasta fried in butter the next day. We grew with cooked liver once a week, parents budget! Now we've found a ground beef with a small mixture of organ meats and the taste is great. Best wishes and look forward to your realistic recipes and podcast content. Thanks.
Talking about budget friendly New Years resolutions and then I heard you say Dave Ramsey has his own line of tv dinners. LOL I only heard Dave in my mind, not Gordon.
@@juliebraden4865Sometimes I use Tabasco, too! I love spicy food and used to live in New Mexico so ate the roasted green chiles daily. They are delicious in guacamole...or anything really. Some grocery stores carry them in the frozen foods section.
Talk about feeling old - I graduated high school the year Mr. Sip & Feast was born (sorry, but I only know Tara's name). Merry Christmas to all of you!
When I was a teenager I used to "steal" raw chicken livers when Mom was thawing them out for dinner. I would eat them raw and I loved them that way. Then I read a book about a girl who happened to be anemic & she had to eat raw liver with a glass of sherry everyday. Jim stop calling yourself old. You are in your mid 40s. That isn't even close to being old.
Can’t discount corporate greed. I’m all for paying employees more money, but a lot of these price increases are also due to corporations refusing to make a little less money so they pass it on to the consumer after having shrunken their products and raising prices while keeping wages as low as legally allowed
Absolutely. Grocery stores, food producers, and fast food initially blamed everything on supply chain issues back during Covid. Then profits rose significantly and instead of their normal cyclical or consumer staples designations, everybody is trying to be in the growth category. They try to blame employees for getting marginally higher wages, yet profits are at record levels. I really hope they block this proposed Kroger-Albertsons merger. That would make things so much worse. McDonald’s was boasting about being able to continually raise prices without an impact to demand, but they recently admitted that they have seen a decline and now are talking about lowering prices on some menu items. Yet Wendy’s just announced they are talking about introducing “surge pricing” similar to Uber. I’m less concerned about fast food, but the grocery prices need to be regulated.
I went to the great effort of making spaghetti sauce from a recipe on the main channel... it wasn't better than Rao's to me. I couldn't believe what I invested when I could have cooked the meat, emptied a jar and been done. And yes, I say it "Rou's" with one syllable, because "RAY-o's" sounds like a cereal.
If the service charge goes to the server and is approx 18% of the pre-tax bill, that seems fair. It prevents people who refuse to tip from making everything that much more expensive for the rest of us. The tipping culture really only works on people who have any sympathy/empathy for the wait staff who are paid less than minimum wage and rely on tips to make a decent wage. The only issue is that it allows the government more access to the true wage that wait staff make and can then tax them.
I feel tipping wait staff is always about the quality of the service. People have the right to tip well for good service, and less so for poor service. Otherwise there is no incentive for good service. It’s not about “people who refuse to tip.” I don’t believe tips should be pooled and divided among other kitchen staff. Kitchen staff should be paid a living wage, and wait persons should have the opportunity to earn more through excellence of service. Tips should never be mandatory and I resent restaurants who pre-determine what tip is required. It is just plain wrong imo. In addition, restaurants add cost of ingredients increases, additional fees, plus they require a mandatory tip at a higher rate than the patron may agree with. That is up to the discretion of the diner/ patron, not the restaurant.
Sip and Feast podcast is not ultra exciting but I am just looking for something soothing and sane when so much entrainment is just nuts or garbage. Thanks.
This week's episode is being released one day early due to the holidays. We'll be back to the normal schedule next week. Merry Christmas and Happy New Year!
OUTLINE:
00:00:00 - Intro
00:03:33 - Food Trends To Be Left Behind Article
00:05:59 - Trend 1 - Liver King
00:08:31 - Trend 2 - Food On Counter
00:12:55 - Trend 3 - Restaurant Service Charges
00:16:59 - Trend 4 - Caviar On Everything
00:18:46 - Trend 5 - Restaurant QR Menu
00:20:49 - Trend 6 - Bone Broth Upcharge
00:21:58 - Trend 7 - Butter Boards
00:24:41 - Trend 8 - $20 Burgers
00:29:14 - Trend 9 - Expensive Everything
00:34:20 - Trend 10 - Non-Alcoholic Beverages
00:38:22 - 2024 Food Trend Predictions
00:44:01 - Question 1
00:46:45 - Question 2
I watch on YT and really like watching this on Sunday when my life is more leisurely vs a Monday. Thank you for the Christmas present!
Excellent episode! I really want to chime in on something you said about how you always try to make affordable recipes - one of the things I love most about your channel is that you always give us options. If there is an expensive or hard to find ingredient, you always give us alternative options or ideas. Like the green peppercorns in the Steak Au Poivre recipe. Or the scamorza cheese in the Riso Al Forno recipe. I can't tell you how much I appreciate that as I don't have a Whole Foods around me, or any international grocery stores and there's not a big Italian American population in my area so I sometimes can't find some of those ingredients locally. But I always know you'll provide an alternative I can find (or you'll confirm if it is something that can be omitted). Your recipes/videos are truly the most approachable of any food UA-cam channel I've found.
I’m not on TikTok or instagram so not aware of these trends. Tackiness must be popular I guess.
I appreciate your doing affordable recipes. I like simple food.
Jim, don't hurry till you KNOW it fit's for you and Tara. This works for many of us as viewers and listeners. We love especially spending time with the two of you in a podcast hour! You've definitely made me a better learner and a better decision maker for meals/foods for my family.
🎄Merry Christmas to the family!
I love your cooking shows and the podcast. The instruction Jim puts out is top notch (I’ve gotten my daughter and granddaughters to watch some), and the podcast, while informative, also gives the ability to get to know you both a little bit on a more personal level. Although I have lived in Florida for 25 years now, I’m originally from a mostly Italian section of
The Bronx, and I can absolutely relate to so many New York-centric ideas surrounding food. You’re spot on every time.
Hope you all have a wonderful holiday. Buon Natale!
Interesting topic. I made your prime rib recipe last Sunday, everyone loved it. Merry Christmas.
🎄Merry Christmas Jim, Tara and family!🎄❤️💚❤️🧑🏻🎄
Jim/Tara- a lot of “caviar” being served & sold is fish “roe”… just saw it explained on American Test Kitchen by Jack Bishop .
Very interesting.
I’d love if you filmed in any sort of restaurant or stores or like that. Living in a tiny town in the Midwest I’d enjoy learning about other areas of the country. Really enjoy your podcasts!
I prefer to cook and eat at home as I never really feel the food is as good as I make. Being a chef it’s cheaper too!
So kind of both of you to acknowledge ❤
Merry Christmas and I hate those QR codes lol
Listening while cleaning up after hosting Christmas Eve ❤
Merry Christmas! Huge fan from Chicago. 😊🤙🏻
Merry Christmas to you and your family! Thanks for being my favourite couple to watch and the recipes are amazing as well.
I love my insta pot!! I have two of them. I love to make hard boiled eggs, roasts, rice and soup in my pots. We’ll agree to disagree on this one!!!
Buon Natale! Love your recipes and your podcasts. Best wishes for a Happy and Healthy New Year! Cento anni. Now I'm off to preparing Christmas Eve dinner.
Jim and Tara I've found your site about a month ago and agree with mostly with your content and had grownup similar to you both. You keep it real and love your kids inclusion. Pasta chips? Leftover pasta fried in butter the next day. We grew with cooked liver once a week, parents budget! Now we've found a ground beef with a small mixture of organ meats and the taste is great. Best wishes and look forward to your realistic recipes and podcast content. Thanks.
Talking about budget friendly New Years resolutions and then I heard you say Dave Ramsey has his own line of tv dinners. LOL I only heard Dave in my mind, not Gordon.
Ha ha...I heard Dave Ramsey, too. Thought it was weird but...
Truthfully can't stand Gordon --such a fat head. 😅
Merry Christmas and Thank You!!
My favorite part of the show is when Jim asks himself questions
My favorite part is when Jim calls something stupid. 😊
Merry Christmas!
I've been cooking my scrambled and fried eggs with olive oil my entire life
I love avocado. Usually eat one a day out of the skin with a little Real Salt, cayenne and lime juice. Delish.
I do the same! Almost every day. I use salt, pepper, Tabasco, lime. 🙂
@@juliebraden4865Sometimes I use Tabasco, too! I love spicy food and used to live in New Mexico so ate the roasted green chiles daily. They are delicious in guacamole...or anything really. Some grocery stores carry them in the frozen foods section.
Talk about feeling old - I graduated high school the year Mr. Sip & Feast was born (sorry, but I only know Tara's name). Merry Christmas to all of you!
Great topic. I’m a generous tipper also, but, only for great service (I’ll leave the standard 15% otherwise).
Avocado is delicious. Jim is objectively wrong on this. LOL
I love a Sunday pod
When I was a teenager I used to "steal" raw chicken livers when Mom was thawing them out for dinner. I would eat them raw and I loved them that way. Then I read a book about a girl who happened to be anemic & she had to eat raw liver with a glass of sherry everyday.
Jim stop calling yourself old. You are in your mid 40s. That isn't even close to being old.
Pay a tip to pick up a carry-out order? Here's your tip: Don't smoke in bed! 😠
I was here since the beginning Merry Christmas
Can’t discount corporate greed. I’m all for paying employees more money, but a lot of these price increases are also due to corporations refusing to make a little less money so they pass it on to the consumer after having shrunken their products and raising prices while keeping wages as low as legally allowed
Absolutely. Grocery stores, food producers, and fast food initially blamed everything on supply chain issues back during Covid. Then profits rose significantly and instead of their normal cyclical or consumer staples designations, everybody is trying to be in the growth category. They try to blame employees for getting marginally higher wages, yet profits are at record levels. I really hope they block this proposed Kroger-Albertsons merger. That would make things so much worse. McDonald’s was boasting about being able to continually raise prices without an impact to demand, but they recently admitted that they have seen a decline and now are talking about lowering prices on some menu items. Yet Wendy’s just announced they are talking about introducing “surge pricing” similar to Uber. I’m less concerned about fast food, but the grocery prices need to be regulated.
I went to the great effort of making spaghetti sauce from a recipe on the main channel... it wasn't better than Rao's to me. I couldn't believe what I invested when I could have cooked the meat, emptied a jar and been done. And yes, I say it "Rou's" with one syllable, because "RAY-o's" sounds like a cereal.
Love you guys! Great pod cast and recipes, check out GSL Uncut podcast, very similar to you both. Happy New Year!
Exactly, butterboards are 4 tik tok craze
There is no meat in bone broth. It is make with roasted, meatless bones.
If the service charge goes to the server and is approx 18% of the pre-tax bill, that seems fair. It prevents people who refuse to tip from making everything that much more expensive for the rest of us. The tipping culture really only works on people who have any sympathy/empathy for the wait staff who are paid less than minimum wage and rely on tips to make a decent wage. The only issue is that it allows the government more access to the true wage that wait staff make and can then tax them.
I feel tipping wait staff is always about the quality of the service. People have the right to tip well for good service, and less so for poor service. Otherwise there is no incentive for good service. It’s not about “people who refuse to tip.”
I don’t believe tips should be pooled and divided among other kitchen staff. Kitchen staff should be paid a living wage, and wait persons should have the opportunity to earn more through excellence of service. Tips should never be mandatory and I resent restaurants who pre-determine what tip is required. It is just plain wrong imo. In addition, restaurants add cost of ingredients increases, additional fees, plus they require a mandatory tip at a higher rate than the patron may agree with. That is up to the discretion of the diner/ patron, not the restaurant.
Incidentally, people “who refuse to pay the required tip “ do not raise the cost of anything.
I believe delivery companies should be able to charge fees that make the service they provide worth their while.
I don’t like a fried egg on everything. 😊
So I’m curious now…Jim seemed pretty firm about sponsors, did you guys have an issue with bringing sponsors into your social media?
❤
Sip and Feast podcast is not ultra exciting but I am just looking for something soothing and sane when so much entrainment is just nuts or garbage. Thanks.
Card-carrying member of the I-bend-down-and-look-into-the-camera Society. 😂
Merry Christmas!!