are you a 'foodie'

in london being a foodie seems to mean you enjoy queuing up

foodies are pretentious idiots who think they have amazingly refined palettes but couldn't actually tell the difference between a good steak and a cabbage

yes

by most definitions i am a foodie

food is great, i like food.

^^^

dont really get the foodie hate tbh

i voted "I am markers"

I enjoy good food but I can't be arsed to go find it out, I'm just as happy eating rice and pasta at home

(eating pizza goldfish atm btw)

enjoying food is great tbh.

Yeah, I am. (Or at least, to claim that I'm not would require a rather narrow definition of the term.)

I love food and drink but I'm far too lazy to ever be called/accused of being a foodie. But I love trying new things, reading about food, having people prepare special and amazing food for me.

I'm sort of a would-be foodie.

And I love Taco Bell.

dont really get the foodie hate tbh

Then you have never tried to cook with any of them.

https://www.youtube.com/watch?v=F_K0qNHdNzs

i need a definition before i can proceed

foodies are pretentious idiots who think they have amazingly refined palettes but couldn't actually tell the difference between a good steak and a cabbage

depends on if it's locally sourced

Voted 'eh... sorta'; I love cooking and I'm quite fussy about getting good ingredients, eggs and chicken are always free range, meat is either from British farms / supermarket premium ranges or else from the local award-winning posh butcher. We've used a couple of veg box suppliers but as there's only two of us we tend to shop at the supermarket for that now to prevent waste. We use the local posh delicatessen a lot, we're picky about what restaurants we go to, but... every so often a quarter pounder with cheese hits the spot.

you're gonna really love this locally sourced stabbage

foodie is fine as long as one isn't using more than 5 adjectives to describe the cucumber they've just eaten, having sourced it from an artisan farm near a small village in the yorkshire moors

oh lol xposts

I've always enjoyed trying new restaurants, but I think I only really became a foodie (i.e., discriminating about what I ate, interested in food trends, willing to spend $$$ on a meal) when I started dating my now-wife, because it was something that we discovered we could share.

It also helped that I started eating seafood (after eight years of vegetarianism) around the same time, because it opened up the door to a lot of restaurants I previously couldn't have eaten at (or at least wouldn't have enjoyed myself at).

p. s. i have a great nose, as in, I can smell/distinguish tons of things people around me think I'm making up. Same with food, I can taste all sorts of weird off-flavors/chemicals that people are convinced aren't there, until - say - the next day. And sorry, foodie friends, but Doritos, Red Vines, and milk chocolate are all awesome.

Absolutely, I am a foodie. I am willing to travel a long way for an exceptional meal, or for the ingredients I need to make one. I try not to be an asshole about it.

oh btw this is as good a time as any to revive i suppose
Ipso Fatso

^ guess i'm a foodie!!!

does being a foodie exclude liking certain junk food or something?

Half our meat / eggs fussiness comes from my wife having been vegetarian for years; it's about not wanting what we're eating to have had a shitty life.

I wrote a 1,500 word blogpost about the Shackburger last year.

does being a foodie exclude liking certain junk food or something?

Not as far as I know.

I am absolutely a foodie and also I love Taco Bell.

Not so much Taco Bell for me (couple of times a year, it's great), but I can murder a Sonic chili dog and onion rings any day.

foodie vs chowhound

does being a foodie exclude liking certain junk food or something?

Absolutely not, IMO.

I like this development a lot
http://www.zagat.com/fastfood

foodies who like taco bell: what would you consider the limits of foodiedom?

foodies who like taco bell: what would you consider the limits of foodiedom?

i ordered my new years eve chinese food 24 hours in advance from a restaurant 45 minutes away, does that make me a foodie

Actually, I don't like it a lot. I like it, but among those surveyed are the worst monsters of foodie-ism.

xp

What do you mean "the limits" of foodiedom?

word limit

for reference, btw:

defend the indefensible: FOODIES

in the highly unlikely event I ever get rich becoming a foodie is probably gonna be my most profound lifestyle change

What do you mean "the limits" of foodiedom?

idk I think if someone can enjoy *everything* then they're not really a foodie, they're like, idk, something else. there is some element of 'refinement' w/ this subculture, no?

'foodie' definitely implies class distinction imho

in my head foodies are people who use yelp a lot and talk about how much they like bone marrow

oh man I didn't have any bone marrow today, I gotta get some bone marrow, nothing is better than bone marrow

I'mna put some in my coffee

I think being a foodie is about your approach to food rather than preferring particular kinds of food. A foodie is someone who will devote time, energy, and money in search of new food experiences, regardless of whether that's a 15-course meal at a fine-dining restaurant or a hole-in-the-wall taco shack. Foodies might be skeptical of food that's commercially produced, but only because it often doesn't taste as good.

Part of why Stumptown is so good is that they're very insistent on having a hand at all stages of quality control, e.g. they only supply cafes (as far as I know) where they also help to set up the equipment, train the baristas, etc.

Perhaps this is only because this is happening in Oregon, but I have started seeing Stumptown in grocery stores which is kind of disconcerting since the packaging is just the paper take-home bags. I would be a bit concerned about turnover and staleness. Also, while it may have once been the case for them to train the baristas of cafes they supply, I'm not so sure that's the case any longer. I saw a drive through coffee kiosk on the Oregon coast trumpeting the fact that they were using Stumptown. I could be wrong but the distribution may have gotten so big that they can't maintain the QC they once had with cafes.

(wine related: i bought a dodgy bottle of shiraz/viognier from tj's. on the first glass, it's not very good, but on the third glass, i won't be able to tell the difference.)

wine bottles only have three glasses in them anyway

http://www.homewetbar.com/images/prod/wine-glass-giant63523.jpg

xpost -- the stumptown bags I've seen always have a roast date stamped on them, so you should check for that (I think the preferred usage time is within two or three weeks of roast?)

Je55e's boss's story is fascinating to me and makes me wonder exactly how much of our taste centers is influenced by what we see

Or know! That is why when I eat my mom's objectively terrible chocolate chip cookies they taste genuinely delicious.

Or how I learned to like oysters - when an Irish tourist (eating oysters in Chicago) told me that oysters taste of the sea where they're from, his perspective delivered in his lilting trilling accent changed my perception tremendously. The next time I tried a raw ouster, instead of just a blob of horked up loogy, I felt I was connecting with the cold brine of Prince Edward Island or the waters off beautiful Nauset.

Like I said about wine, the malleability of perception can be interesting - providing a sense of connection with a place and thereby a new dimension to eating - and it can be used to jack up prices.

The Bad Foodie portrayed ITT will buy any story behind the product, but I think more discriminating folks are more likely to see the story or atmosphere or whatever as an enhancement.

And sometimes the story is all there is and the thing you're consuming is not very good, but it's *interesting* b/c of the story. Example: Eazy and I went to a Champagne tasting where they opened up a bottle of Champagne from 1928. It was way, waaay past tasting good, but it was not only interesting to connect to the past, but even more so to see what happens on the far end of the aging spectrum.

We went to another tasting where they had a 1975 pinot noir that also was not drinkable, but it was very, very interesting to see how aging affects wine.

Both tastings definitely informed my tasting of more recent vintages and of other aged wines. Specifically, the exaggerated, thick, unmistakable taste of raisins and dates and coffee were guideposts for those same tastes in aged wines that were in their peak.

Hey look! Blocks of text!

Also:

wine bottles only have three glasses in them anyway

There are four.

depends on if you're using a metric cup or an american cup

Sorry, that was sounded curt. I was going by the standard units of alcohol (per AA, probably) being 1 serving of wine = 6 oz.

And there are 750 ml in a bottle.

How do those two numbers relate?? I don't know, honestly.

750 ml is basically 24 oz.

25.3 tbh

even a Pinot Noir from 2005 would be getting a bit long in the tooth at this point

Jesus, subject says "foodie", not "winey"

Oh it's the same family of bullshit

http://irie212.files.wordpress.com/2010/03/thurber-domestic-burgundy.png

We have had detours into wine country ITT, so I felt justified.

I thought pinot noir lent itself well to long aging? IDK

The other thing I enjoyed about the 1975 pinot gone bad was the idea that some Frenchmen were harvesting and macerating the grapes whose juice I was drinking during the time I was being born and nursed half the world away in Arizona.

Re that comic, as I said in the quiddities + agonies thread

Snobs ruin good things. It's like how the language we use about wine ("nose of cherry, coffee on the finish") were developed to make wine accessible to the masses b/c the things they described were quantifiable and tangible. Previously, wine was described in abstract, personality-like terms that made appreciation of wine seem mysterious.

But then jackassery entered the terminology and you have people describing wine as having "hints of unripe hackberry" or "Welsh book leather" some obscure, absurd shit. At a wine class at the restaurant I worked at, a vendor was describing flavors using Latin words for ordinary fruits. It's that kind of malarky, you know?

rethinking my highlighting, but the point is: snobs turned good descriptors into BS and ruin it for everyone.

I dunno if the switch to quantifiable/tangible terms really made wine accessible to the masses as much as it made wine snobbery accessible to the masses

It's akin to that "book as divine object" preciousness on the e-reader thread. I'm a reader and I'm an eater and I'm a drinker.

pinot noirs are best when young, cf. the other big burgundy grape, gamay (a French friend of mine calls gamay "vin de piss", not because it tastes bad but because its thin wateriness makes you have to pee (supposedly))

xpost agreed, it's like the slender but crucial difference between gourmet and gourmand

Barnyard essence.

i have the feeling i've made all these posts before :(

Sauvignon blanc does tend to taste of hay and grapefruit, though.

I dunno dude, a web search shows a number of Burgundies (heavy on pinot noir) with 1980s vintages supposedly drinking well.

xp

and barnyard funk is a real think and it really does smell like manure!

I have had some sauv blancs that taste like pure grapefruit juice. It was kind of gross.

It's akin to that "book as divine object" preciousness on the e-reader thread. I'm a reader and I'm an eater and I'm a drinker.

High five.

I'm a reader and I'm an eater and I'm a drinker

first thing that popped into my head was "I'm a midnight toker"

http://t.co/fnGkzkh5

Sorry, that looks shady. Here:

http://www.npr.org/templates/text/s.php?sId=11118706&m=1

chinese businessmen are the best example of being a 'foodie' as a way of signalling wealth

have heard of chinese businessmen buying cases of bourdeaux that cost $500 a bottle, and then drinking them mixed with orange juice because they don't like the taste of red wine

first thing that popped into my head was "I'm a midnight toker"

For the rhyme to work, however, it would have to be something like 'midnight beater' or something.

Dayo, I 've also heard lots of stories of fake French wine being sold in China.

I wouldn't be surprised! china has the world's biggest wine industry btw (iirc)

have heard of chinese businessmen buying cases of bourdeaux that cost $500 a bottle, and then drinking them mixed with orange juice because they don't like the taste of red wine

― I am that young sis, the beacon, a yardstick (dayo), Wednesday, January 18, 2012 2:25 PM (27 minutes ago) Bookmark Suggest Ban Permalink

haha this is awesome.

two different members of my mom's family own a very good vineyard, and they all drink white wine with ice cubes in it. so i mean...

own two separate, very good, vineyards

An ex-bf's mom's after work drink of choice was red wine mixed w/ diet Pepsi.

wine and coke is kinda good sometimes

It sounds awful and I've been known to put ice in my wine.

http://www.guardian.co.uk/books/2012/sep/28/lets-start-foodie-backlash

proper polemic

yeah let's do it!

http://www.vox.com/2014/9/26/6849169/the-problem-with-home-cooked-meals

^Shocking article. It exposes the callousness of experts who say that cooking relatively simple meals at home promotes better eating habits and general health than eating a haphazard diet of processed and fast foods. Sure it's true, but... hold onto your hats... it's easier said than done!!

I didn't fund it, just reporting back for your facebook delectation.

a nice farewell essay by Jaya Saxena for Eater: https://www.eater.com/food-culture/911138/foodie-history-american-food-culture