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Origin of the Term 'Foodie'
Oops, my above post was meant for a related thread.
Since I am here: I don't get the resistance to the term. Other than "gourmet" which is, of course, the name of a magazine and also sounds a bit pretentious in general conversation, what one word sums up those who care about the food that they eat? I'm willing to entertain alternatives . . so who has some?
On Tagging Yourself a 'Foodie'
Oh - and my personalized plate - it addition to donating funds to national parks - is my dog's name. :-\
Origin of the Term 'Foodie'
Oh - and my personalized plate - it addition to donating funds to national parks - is my dog's name. :-\
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Food Network's New Offerings
It's just so ... sad (save Alton of course). I am getting far better quality chefs/shows on my local PBS station here in Seattle. Other than the Barefood Contessa and Tyler Florence, I'm barely watching anything on FN anymore. Sigh.
Origin of the Term 'Foodie'
Oops, my above post was meant for a related thread.
Since I am here: I don't get the resistance to the term. Other than "gourmet" which is, of course, the name of a magazine and also sounds a bit pretentious in general conversation, what one word sums up those who care about the food that they eat? I'm willing to entertain alternatives . . so who has some?
On Tagging Yourself a 'Foodie'
Oh - and my personalized plate - it addition to donating funds to national parks - is my dog's name. :-\
Origin of the Term 'Foodie'
Oh - and my personalized plate - it addition to donating funds to national parks - is my dog's name. :-\
On Tagging Yourself a 'Foodie'
If I encountered a "foodie" plate I would likely chuckle. I don't see anything negative about the term. How else does one differentiate from those who care little about what they eat (they eat because they have to, not because they love to) and those of us who actively seek out local and/or organic foods, support our local farmers, take cooking classes and read cookbooks? There's them that care about their food and them that don't. Nothing wrong with them that don't, but well - how else would you succinctly describe the difference?
Why kosher salt?
It tastes better! There are zero additives which makes for a clean flavor.
To paraphrase Michael Symon, "In the kitchen I always use kosher salt. On the table I use sea salt. I use iodized table salt when there is ice on my driveway." :-)
http://www.diamondcrystalsalt.com/Culinary/FAQ-Kosher.aspx
http://culinaryarts.about.com/od/reviewsrecommendations/p/koshersalt.htm
Weekend Book Giveaway: 'American Cheeses'
Oregonzola Blue!
I giggled at the name at the cheese counter the first time I heard it, and the cheesemonger informed me that it was actually quite a lovely example of the up-and-coming Oregon blue cheeses at the time. Now it is practically a staple at my house!
Yay Oregon!
'Top Chef' Season 5, Episode 5: Stefan Is a Snarky Button-Pusher, But Knows Turmeric
I was very happy to see Daniel go. Barbeque sauce? What? Aside from all of his boastfulness and stupid choices his extended football referree metaphor in his exit interview was just the icing on the cake. "Really? How much longer is this metaphor going to go on? Oh, could you explain how referees make bad calls some more on a FOOD show?"
I'm getting kind of tired of Ariane. She cooked: a turkey. A really, really well known (and not original) salad. The lamb, as has been mentioned above, which she did not time well. I think Jamie deserved this last win.
I think Fabio is cute and very funny ("Do I know how make hot dog? No!"), and hopefully humbled by this week's judging.
Domino's Online Ordering Shows You Your Pizza as You Build It
Um - Tom Monaghan (who founded Domino's) did sell the company in 1998, but he retains a 27% non-controlling stake in the company. His views on catholic causes scare even the catholic groups - he is considered fringe (see quotes in this article: http://www.beyondchron.org/news/index.php?itemid=4036). Domino's pizza just isn't that good, and I choose not to send money to that guy and his crazy conservative causes. I'm not going to picket or protest, I just choose to quietly spend my pizza money elsewhere.
Death of the Girl Scout Cookie?
My favorite cookie was always the Thin Mint. I say "was" because there was a tragic development which removed my Thin Mint cookie from existence. Here in the Pacific Northwest, the Thin Mint cookie used to have a layer of white mint filling on top of the cookie, and was then coated in chocolate. I remember part of the fun was licking the chocolate and mint layers off to reveal the GS logo on the cookie itself. Good times.
At some point in the eighties (I think) the powers-that-be decided to sync up the PWN cookie with the rest of the country, and now the crappy no-mint-layer cookie is what everyone has today. I scoff at today's Thin Mint. Fleh ptooey!
I was a Girl Scout for a year or so and maybe I had a particularly lame troop, but it was indeed lame. There was no camping, hiking, horseback riding, first aid lessons .. you know, all the things on would associate with camping and scouting? It was all about pimping out the girls to sell cookies, of which we received a tiny fraction of the sales after paying off the baker, the national GG organization, the regional people, etc.
Now I refer to the Girl Scouts as the COOKIE MAFIA. It's like you have to pay protection to get in to friggin' grocery store. Plus, the average baker can make better/better-for-you cookies at home these days.
Bah humbug!
How long does it take for you to prepare a Thanksgiving dinner?
Eh, about 2 weeks I guess, not counting ordering the local fresh bird from my co-op this week. Two weeks ahead I am making quarts of turkey stock for use in stuffing, gravy, and butternut squash soup. A week ahead I am making batches of pie crust to store in the freezer. I take the week of Thanksgiving off each year, and have a little bit of the menu scheduled for each day so it isn't overwhelming.
On Thursday all I have to do is get the bird in the oven in the morning and generally relax! Oh, and make mashed potatoes. Everything else is already done. I serve crudite and squash soup (with sage and crispy pancetta, yum!) for a light lunch and we have dinner 5-ish.
Thanksgiving is the holiday I inherited in my family, and I LOVE puttering all week in the kitchen every year. :-)
Sweet Potato Fries -- Who Likes These Things?
Aha - I see. Coincidentally I made oven-baked sweet potato fries last night, but I mixed in a nice Idaho Russet for "normal" fries too. Co-mingled they were delightful, and that probably avoided the palate fatigue of which you speak. I baked them at high-heat in a single layer in my convection oven, tossed with olive oil and kosher salt, and flipping (carefully!) once to get both sides crisp. Not super greasy. Not burnt. And yes, crisp! Yummers!
A New Look at Old Bay with Classic Shrimp Scampi
Old bay in the boiling pot of water in which you are refreshing your recently killed and cleaned whole dungeness crab ... which, after you crack and pull out the tender, sweet, wonderful meat, you place (gently!) on top of a slice of good sourdough and then drizzle with melted butter ... with which you wash down with champagne . . . um . .. I gotta go! (Slam) (Vrooooooom)
Rachael Ray Launches Line of Dog Food: Nutrish
Sadiepix that link is working for me. Try typing in www.dogfoodanalysis.com manually maybe?
Rachael Ray Launches Line of Dog Food: Nutrish
Agreed, I'll give her props for having (and depicting) a happy, healthy pittie. But in the meantime I'll get my dog food advice from http://www.dogfoodanalysis.com/. !
Rachael Ray Launches Line of Dog Food: Nutrish
Um, nutrious? I think not. Read the ingredients on the premium dog food. Contains, among other things: Corn meal (which dogs cannot digest and is thought to be a huge allergy risk for most dogs); animal fat (does not specifiy what kind of animal - could even be dogs, as far as AAFCO is concerned); Corn Gluten Meal (still, not digestible), Dried beet pulp which is a controversial filler, etc. etc. Rachael can't create a decent dog food just like she is not a decent human cook! Ugh!
Death of the Girl Scout Cookie?
I have as long as i can remember been a fan of girl scout cookies. i had different ways of eating the specific type; samoas in the fridge or even freezer, thin mints, with milk, bite opposite ends of the cookie off just a bit, and suck the milk through the middle...the cookie got soft and milk soaked, and the coating kept it whole, and when you popped it in your mouth and chewed it...WOW, same way for tagalongs...A signifigant part of me is saddened by the thought...but i offer an alternative for interested parties.
Come see what i have been up to in the kitchen. I keep tabs with the newsletter and love it, it gives me brief respite from the day.
Everyone for your consideration, i humbly and thankfully give you
NOMS, Inc. http://www.show-notes.com/chefjohn/noms.htm.
Origin of the Term 'Foodie'
I really don't understand what the problem is with the term.
That's because there IS no problem with the term. I've never had it applied to me as anything other than a compliment. For example - I've laid out a spread of food and had guests who were enjoying it exclaim: "Wow - I love coming here. You can tell who the real foodies are by what they serve to their guests."
There really are bigger problems in the culinary world than the use of the word "foodie." Frankenfood, to name just one.
Food Network's New Offerings
HAHAHA I was dying when I read about "What WOuld Brian Boitano make?" it reminds me of the south park song "what would brian boitano do?" I wonder if he will be fighting grizzly bears on the show. That was hysterical!
Food Network's New Offerings
Man.. FN was what originally propelled me to become the food science/culinary major that I am now. It's kinda depressing to see where it's ended up today. I would sit here and rant about what it should and shouldn't be, but I'd just be restating things that have been said already (nikonratm, hameshahungry, drjekyl1, old chef, Kent McDonald to name some good ones). Food network has changed focus from food to personality. I want food!! -_-
Food Network's New Offerings
Food Network lost me too several years ago. I too made sure I had cable so I could watch it - now I watch anything but. Except for Alton Brown - most other shows make me gag. I can sit through and actually enjoy shows on PBS and Fine Living, etc.
I just can't understand what their strategy is. Dumb down food? Annoy people who love food and want to learn to cook it? If so, they are succeeding.
Food Network's New Offerings
AFTER SLEEPING ON IT OVERNITE, I'VE CALMED DOWN. F. N. IS NOT ABOUT CUSINE, FINE DINING OR GOOD COOKING, IT'S ONLY GOAL IS - AUDIENCE- MORE PEOPLE WATCHING- RATINGS. THEY'RE GOING AFTER THE MASSES THAT THINK CANNED MUSHROOM SOUP, SHORTCUTS AND "TABLESCAPES". SO, AS FAR AS I'M CONCERNED I'LL WATCH INA GARDEN AND A COUPLE OF OTHERS, BUT AS FOR THE REST OF IT--- IT STINKS! DAVE JOHNSON
Food Network's New Offerings
FN is getting more and more like Bravo every season. Does every program have to be wrapped around competition? Screw "The Next...". Gimme Julia Child and Jacques Pepin any day.
FN, be advised - other networks are doing a much better job of what you used to do better than anyone else. And your audience knows it, even if you don't.
Food Network's New Offerings
Food network has lost me. thereis only a few shows that are worth watching any more. Most of the new stuff is stupid and not instructive at all. When i watch a cooking show, I'd like to learn something. There's this show where this guy goes around to diners and tastes the food in the kitchens and after he has his mouth completely full, he starts commenting on the food, over the food being prepared. I call really bad manners and after seeing that, i would'nt eat there. And the vacations and hollidays--- Who gives a big rats a-- ! give me some more like Julia Childs!!!!!!!
I watched the last "Who's gonna be the next star" And , I guess for ratings reasons, they gave the win to a guy that could'nt even remember his lines. SCREW THEM.
Food Network's New Offerings
i don't get how you win Chef v. City??
Food Network's New Offerings
kmitch218 - agreed.....bobby flay's throwdown could be renamed, how to make any food better with chipotle peppers and ancho chilis!
Food Network's New Offerings
i really like anything with Guy Fieri - he's the best!
URS is pretty good if you haven't seen it yet!
Food Network's New Offerings
Anne Burrell needs to stop making the "muppet" voice no matter what show with which she's involved. It's "brown" Anne, not "BRRRROWWWNN!" We get it, FN is trying to give her a trademark, like Paula's "Hey Y'all" which is like nails on a chalkboard. Knock it off.
As for Corwin, saw the pilot and his mind was blown by an entire cooked pig, gnawing on its crackled skin so I'm guessing he's not a vegetarian.
FN, please do away with the awful "Throwdown" show - can there be one cook left who doesn't see the challenge from Bobby Flay coming?
Food Network's New Offerings
I can't get this out of my head now:
http://www.youtube.com/watch?v=pB-oiuPDnco
Food Network's New Offerings
I have mixed feelings. WWBBD? No. Anne Burrell? Yes.
Me on TV? Oui.
www.gastrogirls.com
now THAT's funny.
Food Network's New Offerings
Anne Burrell brings a lot of fundamental kitchen wisdom to TV. I'm so glad we're getting more programming with her.
Food Network's New Offerings
I originally changed TV service providers in order to get the Food Network. Now most of the cooking shows I watch are on PBS. These challenges and reality shows on Fn are supposed to be entertaining but I am more interested to informative shows. Actually, the Food Network has been very helpful to me. I am now watching more news and business shows and getting my recipes and cooking knowledge from books. The one exception is Ina, the Barefoot Contessa. She has a pleasant personality and prepare great dishes. Thank goodness for TIVO. I can record her series without checking the useless Food Network schedule.
Food Network's New Offerings
I am really, really, excited about Alton's new show! All his shows are so well done, and so informative.
Food Network's New Offerings
will all the hosts (except alton) be as annoying and fake as they are now? i hate what the fn has become.
Food Network's New Offerings
I don't suppose Brian Boitano will be making any huevos rancheros, will he?
Sandra Lee needs to go away. As does Anne Burrell. Chef vs City sounds so freaking lame.
Food Network's New Offerings
Will the theme song for What Would Brian Boitano Make be the What Would Brian Boitano Do song from Southpark?
@fatfudge Dweezil and Lisa, that show was so bad it was funny!
Food Network's New Offerings
I'm glad to see Ann Burrell's getting another show but I'm having a hard time believing Sandra Lee is getting one too. Sandra Lee is the worst!
Food Network's New Offerings
What Would Brian Boitano Make?
Sounds like the next Dweezil and Lisa.
Food Network's New Offerings
Take on the Takeout, and Worst Cooks are copies of British shows.
Worst Cooks is called Kitchen Criminals, and was actually pretty good with John Burton Race and Angela Hartnett.
http://www.bbc.co.uk/food/tv_and_radio/kitchencriminals_weekone.shtml
Pity we cannot get the UK Food Network here.
Food Network's New Offerings
Jules, thanks for the info.
Nikon, I can't imagine who watches Sandra Lee, maybe little old ladies and "breast" men. But I gotta respect Sara Moulton, who has had a really distinguished career and was privileged to work for the great Julia Child. She's not as gregarious as some, but she's the real deal.
Origin of the Term 'Foodie'
I went to Cornell's Hotel School and we referred to those that studied Food & Beverage Management as "foodies" back in the early 90's. Of course, there were also "aggies" (Ag School) on campus.
I really don't understand what the problem is with the term.
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About funchefchick
Location: Kirkland
About: I am a seriously committed (should be!) professional amateur. I make a great dinner but I don't want to work as a chef. I'm more of a "plan for days the perfect menu that I can get from fresh, local ingredients" kind of gal.
Favorite foods: Hmm. Champagne, Eggs Benedict, Roast chicken, Fresh veg with very little done too them (except Brussels Sprouts. I add a lot of things to Brussels Sprouts), CHOCOLATE, Stir-fry, Puff pastry on just about anything, Bacon on just about anything.
Last bite on earth: Brined, roasted chicken ala Thomas Keller. He is god.
It's just so ... sad (save Alton of course). I am getting far better quality chefs/shows on my local PBS station here in Seattle. Other than the Barefood Contessa and Tyler Florence, I'm barely watching anything on FN anymore. Sigh.