What has participating on eGullet changed re: your eating or cooking habits?

[BeeZee]

Obviously I see a lot of "enabler" posts where someone decides to purchase some piece of equipment, but has eGullet changed how you approach eating also?

Cooking-wise, I think it has broadened my thought process about flavor profiles (what flavors go together well).

I started eating more savory foods for breakfast (ex: grain salads that I would normally have for lunch) after seeing people eating what many would consider "non-traditional" breakfasts in North America.

In the U.S., it still leans to eggs/cereal/pastries as opposed to countries in Asia, which may have savory congee, dals, or fish.

[JeanneCake]

We started eating the gochujang buttered noodles because it got mentioned here, and now it's part of the regular rotation and we have it at least twice a week!  I also started using gochujang in other things as well as black vinegar, and sriracha based on mentions here; I started making popsicles after being inspired by @bluedolphin.  I'm also eating more savory foods for breakfast, like you - coarse bulgur with miso and spinach is a favorite no matter what time of day it is.  I would consider myself an adventurous diner, but being with all of you has inspired me beyond just what cookbook or magazine I happened upon.  Plus, even though I don't know many of you "in real life" I trust your judgement because I've "known" you for so long

 

ETA; I apparently can't spell dolphin correctly on the first try

Edited September 5 by JeanneCake (log)

[lemniscate]

Been here a long time.  Eating evolves through shopping habits and age.

But here's my list off the top of my head.

Cooking with what's in my pantry first.  I think it was framed by the early Pantry challenges.

Oh and, Sous Vide, for everything, including desserts and infusing alcohol.

related to Sous Vide is the vacuum chamber.  Not used consistently, but it makes my food prep go quicker for future meals.

@Shelby inspired food preservation interest for me also.  

@andiesenji inspired a lot of global and classic ingredients, starting with black pepper,  I have like 8 pepper grinders on my counter.

 

 

 

[scubadoo97]

When I first found eG I was starting to get into cooking.   That was so many years ago.   Cooking became my Zin when coming home from work after  dealing with employees 

 

Went from basic cooking to gastronomy over the years and have slid back to more basic cooking as I’ve gotten older.   My wife no longer wants to eat red meat which I’m ok with but fish is our main protein source with some poultry tossed in for variety.   Also eating non meat sources that are high in proteins like some grains

 

Not as involved as much in message boards as I use to be, but try to look at eG most days even if I don’t post pictures very often 

[ElsieD]

Went from basic cooking to gastronomy over the years and have slid back to more basic cooking as I’ve gotten older.

 

@scubadoo97 Sounds like me.  I haven't slid back completely, but gone are the days when I'd spends hours concocting a dish.

[rotuts]

it has introduced me to newer cooking methods , I might not have learned about any other way :

 

SousVide :  remember the SousVide Magic ?   eventually the ChamberVac ?  the the Anova circulator ?

 

CombiOven :  the CSO ?

 

the InstantPot ?

 

the Air Fryer ?

 

and , later in the game :  the panini press ?

 

massive cooking changers they all are.

 

and then , eG usage of all the above 

[gfweb]

Sous vide, steam oven are big ones.

[Kerala]

I've learned a lot about food over the last 20 years(10 years lurking, 10 years registered) and it's hard to say what exactly came from eG. In any case, my reading and travel experiences were influenced by eGullet.

Omelettes. I didn't know anything about omelettes beyond what we have as omelettes in Kerala,which is a very different beast.

Cheffing chicken drumsticks. Thanks for making my life more difficult but also much better.

Air fryer. Nuff said.

An understanding of internal temperature as a concept across sous vide, oven cooking, and barbecue.

And BBQ reminds me, watching people get worked up about terminology. Paella, carbonara, biriyani, cassoulet... My conclusion is that it's best to understand the original dish, but if you can't, by all means have a go- but don't argue with a native about it.