You’ve probably had enough with the end of year forecasting at this point, but don’t give up caring just yet. Two food writers you should actually be listening to—Julia Moskin of the New York Times, and Eatocracy editor Kat Kinsman—just dropped their trend reports, and they’re well worth a look.

For the annual “Eat This List,” Kinsman calls for more tater tots at restaurants, but warns not to “get all schmartisanal with them.” She also holds out hope for better nonalcoholic drink options (amen), more invasive species on menus, and Southern food made with actual “grits, beans, field peas, rice, sweeteners and oil” from the South.

Meanwhile, Moskin looks at trends that are already in progress and will explode in 2013, including chicharrónes (seen at the likes of Empellón Cocina in NYC and Abattoir in Atlanta) and barrel-aged hot sauce (which also gets a shoutout on Kinsman’s list).

One particularly interesting tidbit from Moskin: She notes that restaurants are aging meat for longer periods of time than we’re used to seeing.

“At Carnevino in Las Vegas, I tasted prime beef that had spent eight months in the cooler, where it had dried, concentrated and developed a fatty minerality… At Blanca, in Brooklyn, Carlo Mirarchi makes fetish objects of 85-day-old beef and lamb cuts. And at Saison, in San Francisco, Joshua Skenes ages ducks for 21 days, until the meat is practically spoon-tender and deeply funky.”

We’ve talked about dry-aged beef before, but this is a whole new frontier.

[via Eatocracy/NYT]