The Smorgasburg of 2016

Smorgasburg graced Brooklyn this weekend and showcased different foods from all over the world in one place for all those who were eager to try them. Unfortunately, I could not attend but I found many new and interesting foods that were being sold there this year in particular. This set up allows vendors to share their products or even use visitors of Smorgasburg to be taste testers to newest creations.

One of the newest innovative desserts is one that is severely time sensitive that must be eaten in half an hour. This dessert is called the raindrop cake, which literally looks like a raindrop, but if not eaten quickly it will turn into a puddle of water. It is constructed by way of agar, a vegetarian substitute for gelatin. Yet, the dessert tastes similar to water but has more body and texture. It is usually paired with other small sides to eat along with the cake.

a raindrop cake on a wooden plate

Image by: Huffington Post

The video shows how to make the newest dessert; it is simply amazing to see how the cake is constructed in a way unlike any other. I want to eventually try this cake, I find it to be super interesting and I wonder how it taste in its own complex yet simplistic way to appeal to anyone’s palate.

Many spectators felt that the foods here will eventually be sold readily in America and will be the next food craze but I wondered what really creates a food craze. And what really makes people want to wait in lines for hours just to try these foods? Many believe that it is due to the bragging rights that come with the hype of these trending foods. It is awesome to be able to understand their notions but still it is further explained by using the term, mob psychology, because if something is being sought after then everyone begins to become envious of that particular item and wants to be able to have that experience as well. We as people naturally can become obsessed over a phenomenon that everyone wants to be a part of because it gives us some sort of popularity status because we are part of a trend.

Comment below to name a food that you have always wanted to try or a dessert you recently tried that you think should be the next food trend.

Homemade Ramen Burger


After two attempts at getting into Smorgasburg, which is nearby City Tech, my brother and I finally got our hands on the Ramen Burger. The hype is real! The textures I experienced in my first nibble both confused and satisfied. As a foodie, I was trying to guess ingredients with every bite. Before I could decipher the sauce, the last morsel was devoured. My brother and I looked at each other; sharing mirrored expressions that said, “challenge accepted.”


1 packet ramen noodles
1 egg

Burger ingredients:
burger patty
curry powder (optional)
lettuce, tomatoes, spinach, etc
bacon bits or bacon flavored Onion Crunch
cheese slice (optional)
fried egg (Optional)


1. Cook the ramen noodles according to instructions, I significantly reduced the seasoning powder so that the “bun” would not be too salty.
2. Drain the noodles. Place noodles in a medium bowl and mix in an egg. thoroughly mix in the raw egg with the noodles so that all the noodles are coated. The egg is what is going to bind your noodle bun together.
3. Split the ramen noodles in half. Pour into 2 large cylinders/ramekins that are about the size of a hamburger bun. Wrap plastic wrap over container and press down to firmly pack noodles. Add something on top to add a little weight. I added a tupperware bottom and then put a heavy can on top of that. Refrigerate for about 30 minutes to let set.
4. Meanwhile, heat up/cook your burger patty. I made a free form patty with some ground beef, salt and curry powder to add some more Japanese flare. Heat up your frying pan with some oil. Flip over your ramen noodle container upside down so that the noodle bun slides easily into frying pan in one piece. Fry for a few minutes on both sides until noodles become slightly crispy.
5. Add in patty and additional toppings of your choice.


a stack of noodles