hungryCAT
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Posts posted by hungryCAT
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Wow. The various definitions and meanings to different people really run the gamut. I never ever realized that the term had slightly negative connotations. I think most people in this forum are foodies to some extent, but I don't think the term is all-encompassing.
If you "never ever realized that the term had slightly negative connotations," you're lucky. It shouldn't. It should be a fun and inclusive word describing fun and inclusive people that enjoy a fun and inclusive activity.
But unfortunately, after you're on eG for a while you'll realize that every time this subject comes up, which it does about once a year, the same crowd of "usual suspects" arrive to tell you how much better they are than those awful, trendy, no-nothing, pretentious, chef-groupie, lemming-like foodies.
That's okay, hungryCAT. If you're a foodie, you can hang with me. I'm one, too.
And damn proud of it.
I'm right there with ya, Jaymes!!
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Although I would've loved to see Sara go, Garrett deserved the boot for trying
to pass off raw chicken.
I thought the boob lady was ridiculous.
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Wow. The various definitions and meanings to different people really run the
gamut. I never ever realized that the term had slightly negative connotations.
I think most people in this forum are foodies to some extent, but I don't think the term is all-encompassing.
I have a definite "interest" in food. I am interested in where it comes from, how
it is made, how it tastes, what is the culture, etc etc. I love trying new restaurants
and the atmosphere does make a difference - usually. That being said, I have
eaten in some hole-in-the-wall places, (The Cultured Pearl, a small Mexican dive
in Baltimore, MD, for instance) The only thing going for it was literally paper
table coverings with crayons. But, the food was exceptional. To some, considering
atmosphere may mean that I am not a true foodie, and that atmosphere should make no difference.
I may make the assumption that Tony B is a foodie, and some may say even more
so than others, because to him, atmosphere is a non-issue. Look at the places he
has been. He could be in a hole in the wall and have the best food experience
imaginable. It is all about the food.
Actually, to add to my last paragraph, it is also about the culture and spirit.
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Wow. The various definitions and meanings to different people really run the
gamut. I never ever realized that the term had slightly negative connotations.
I think most people in this forum are foodies to some extent, but I don't think the term is all-encompassing.
I have a definite "interest" in food. I am interested in where it comes from, how
it is made, how it tastes, what is the culture, etc etc. I love trying new restaurants
and the atmosphere does make a difference - usually. That being said, I have
eaten in some hole-in-the-wall places, (The Cultured Pearl, a small Mexican dive
in Baltimore, MD, for instance) The only thing going for it was literally paper
table coverings with crayons. But, the food was exceptional. To some, considering
atmosphere may mean that I am not a true foodie, and that atmosphere should make no difference.
I may make the assumption that Tony B is a foodie, and some may say even more
so than others, because to him, atmosphere is a non-issue. Look at the places he
has been. He could be in a hole in the wall and have the best food experience
imaginable. It is all about the food.
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My hubby and I had a "debate", shall we say, over the definitiion of a foodie.
I say that a foodie is one who is up for trying any kind of food, loves many types
of foods, lives for food, etc.
He says that a foodie is one who travels all over the world trying various cuisines.
Now I know that a lot of foodies have done extensive traveling, but because I
have not, does that mean I am not?
Hubby says I am a "foodie-wanna-be".
I say, I am a foodie all-the-way!! 
In your opinion, what makes a foodie a foodie??
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LOVE these smells:
fresh coffee
BBQ
pizza
bread baking
garlic
HATE these smells:
sauerkraut
old, stale coffee
mayonaisse
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I love reading these pairings, Jim.
Keep 'em comin'!!!
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Way it's looking now--there ain't gonna be a show.
Your safety is the most important thing, Tony!!!
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The only Walden Farms product I use on a regularly basis is the chocolate
syrup. There was a time when I used the blue cheese dressing almost
daily, then I developed a sudden dislike for it. I don't know if they changed
the recipe or what, but now I can't stand the sight of it.
As far as the chocolate syrup, I put it in smoothies and on top of frozen
yogurt. I tried the BBQ sauce once, but didn't care for it.
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I hated to see Rachel go, but she certainly did screw up her station.
Sara's day will come.
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I missed the FL episode the first time around, too.
Can't wait to catch it tomorrow!
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I was glad to see Tom go - he should've been booted 2 weeks ago.
That Sara -
Hmmm, mmmm, mmm-mmm-mmm. It'll be nice to see that childish instigator bite the dust.
I had high hopes for Giovanni. He just went downhill from the word GO
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I'm getting the feeling that this season is gonna be overly "staged".
That silly business of the guy going up to the kitchen and demanding
more pumpkin and a preview I've seen of Jean Pierre getting an
entree or whatever thrown at him - give me a break. I get the feeling
that theatrics are really getting over the top - thus making this less
reality TV and more ridiculous nonsense.
I'll still watch it, of course.
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I really enjoyed the Korea show. I would've loved to have tried
the kimshee (sp?) !!
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Wow. What a bunch of losers this season. The only one I see going all the way is
Heather. She's the only one who seems to have her head on straight. Giacomo
might last a while, too. Although, like someone said earlier, what do you expect
having no restaurant experience, then being thrown into the fire, so to speak.
It was amusing at the start of the show how everyone was so cocky and sure of
themselves, then . . .
! Too funny. -
I'll be watching Hell's Kitchen mostly to see if any of the apprentices has the balls to throw a plate of food back at Ramsay. Too bad the Irish lout eliminated from Top Chef didn't make it onto Hell's Kitchen. That would have been a show woth watching, though Ramsay would have ended up on top.
Yes, that would be quite a showdown.
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Well, I've been waiting for this. Season 2 starts tonight.
Should be quite a hoot, if last season was any indication
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CAR trips: trail mix, Detour bars, Splenda, water, grapes
PLANE trips: the above, plus a flask of rum (I hate flying!)
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I love this thread . . .
I LOVE:
Tony Bourdain - what a guy!! He tells it like it is, sugar-coats nothing, and, well, isn't that difficult to look at
Rachel Ray - I know - too happy, too perky. I like her, and she just puts me in a
good mood.
Giada DiLaurentis - She knows her food, and acts like a pal
Paula Deen - "Hey, y'all!!" Love her accent and her down-to-earth persona. Yeah, she uses too much butter and mayo, but that's okay.
I LIKE:
Andrea Immer
Jamie Oliver
Tyler Florence
Julia
Iron Chef Sakai
Martin Yan - "Stir it up, stir it up, stir it up . . ."
Gordon Ramsay
I DISLIKE (hate is such a strong word):
Bobby Flay - That Iron Chef fiasco was truly disgusting. Granted, I do watch his
show from time to time, and he really is a good cook, but his cocky behavior is
off-putting.
Martha Stewart - I don't enjoy being talked down to.
Emeril - Went to Emeril's in Orlando a year ago and was absolutely disappointed.
The rolls were cold and hard as rocks, the broccolli rabe was so tough, even a
steak knife wouldn't cut it, the plates were dusty, and the bananas foster tasted
like it came from the freezer. I will not go back. And, if I hear, "Here's what we're
gonna do . . ." one more time, here's what I'm gonna do!
Alton Brown - seems like a doofus to me, but maybe I just haven't watched him
enough.
Sara Moulton - Well, she is a good cook, but she seems to talk down to her guests.
Rocco DiSpirito - Seems like more of a pimp than a restauranteer, schmoozing and
cozying up to the chicks. Turns me off.
UNDECIDED:
Michael Chiarello - He truly knows his stuff and he is starting to grow on me.
Ina Garten - can't keep my attention.
Mario Batali - haven't seen him enough.
Sandra Lee - the little I've seen of her has not impressed me. And, from the posts
on this thread, I'm not sure I'll bother.
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Has anyone mentioned the grande finale, the presentation of the check?
Any interesting devices to hold the receipt when brought to the table?
Oh, yes, the check . . . I do find it odd when the server presents the check, says,
"No rush . . .whenever you're ready" or whatever - without asking if we'd like dessert, a cup of coffee, etc. Kicking us out, huh?
One thing I forgot about regarding salads. Someone else mentioned having actual
green lettuce as opposed to iceburg - I wholeheartedly agree with that. And, as
far as tomatoes - I would like to see some effort made by the kitchen staff to cut
off the center brown part of the tomato before it gets thrown in my salad. Please!
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Like I said, if there is no other way possibleto get the dish to the diner, then okay. And, if the server says, "Pardon my reach," that's good, too.
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Oh, yeah. A server that reaches directly in front of me to pass on a plate to
another diner at my table irks me every time. Or when he/she stands at the
opposite side of the table and hands me my entree expecting me to take it
and put it on the table myself. Like previously stated, if it is impossible
for the server to place the dish in front of me, I will take it from him. Otherwise,
there's no excuse for it except laziness
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If I enter a restaurant and smell that "dirty dish rag" smell, I run for the hills.
If I seem to be sitting at my table forever with menu still in hand and no beverage
that means I have not been helped. IF, as a server, you notice this, and I am
not technically in your section, please at least acknowledge me and let me know
that I will be helped soon.
Silverware should be clean. It doesn't have to be completely spotless, but dried food on a fork is a HUGE turnoff.
Dirty/sticky menus. Yak.
Crumbs on the chair/ booth seat really annoy me! If you're gonna wipe/clean
off the table, why can't you brush off the seats, too?!?! Come to think of it, a
dirty, cluttered floor doesn't impress me either.
A dirty/messy restroom is a BIG CLUE that the kitchen is probably a mess, too.
Some pickier issues:
I know it's not a complete necessity, but I do like to have my salad in a chilled
bowl and my entree on a warm plate.
I really don't like to see smudges or food remnants on the outter rim of the dish.
What/Who is a "Foodie"?
in Food Traditions & Culture
Posted
I can't see myself having a mediocre meal and thinking it was wonderful just
for the sake of saying so. Now, I did mention earlier that atmosphere sometimes makes a
difference, but sometimes not. There's a restaurant that opened not far from my home a few months
ago. Nice ambience, attentive servers and . . . average food.
I've been there 3 times and I've tried to enjoy it, but just can't.
I've since given up on it. I just can't imagine a foodie-type not seeing an average
meal for what it is - average.