How many foodies here?
- Thread starter Rage9
- Start date
We base our travel on the places that have the best food, and come to find out there are alot of others who do the same
Quite a few years ago I cashed in some KLM airmiles for a long weekend Cordon Bleu course in France. They still offer courses that vary from an hour or two to a few days and there is a Cordon Bleu Campus in Madrid. They also offer 1 day trials to see if you'd enjoy enrolling for longer durations. You'd love it.
most of these are stuff we cooked at home
You taking all these pics makes me think of the expression "being asian is not a color" You're the only white guy I know who takes picture of every god damn meal....
Not sure I like the term, but I'm definitely in.
I love finding the authentic, mom-and-pop restaurants from other countries.
Cooking is so relaxing and awesome. Just a few days ago I made a white bean puree sandwich that was so good it made me never want to use mayo again.
It was kind of a hybrid of these recipes...and it turned out AWESOME. I actually did four different versions at the same time to compare. Brought some friends over to help, had some booze, good times.
http://www.crumblycookie.net/2009/10/15/white-bean-avocado-sandwich/
http://www.oprah.com/food/Hudson-Valley-Club-Sandwich
http://www.foodnetwork.com/recipes/...th-garlic-white-bean-hummus-recipe/index.html
I love finding the authentic, mom-and-pop restaurants from other countries.
Cooking is so relaxing and awesome. Just a few days ago I made a white bean puree sandwich that was so good it made me never want to use mayo again.
It was kind of a hybrid of these recipes...and it turned out AWESOME. I actually did four different versions at the same time to compare. Brought some friends over to help, had some booze, good times.
http://www.crumblycookie.net/2009/10/15/white-bean-avocado-sandwich/
http://www.oprah.com/food/Hudson-Valley-Club-Sandwich
http://www.foodnetwork.com/recipes/...th-garlic-white-bean-hummus-recipe/index.html
I guess I'd be considered a foodie, but I feel the same way as ChrisS about the term.
Some of the best food is found in the oddest places. I'm a big fan of mom and pop type of restaurants, but they're either really good or complete shit. There's an Ethiopian restaurant here that's pretty damn good. I don't know the name to it, because I've never been there in person. The guy who owns the corner store owns that as well and he gives food randomly to try. If you've never had Ethiopian food you got to try it. I'd guess it's one of those things that's either cooked good and tastes awesome or is complete shit and would make you never want to try it again.
If you want the best steak in Vegas you have to goto the Stone Crab in Caesars. I looked for a decent steak for a long time and eventually found that place. You'd be surprised how hard it is to find a good steak here.
I love trying new things and experimenting at home (even though it usually blows up in my face). Like other people mentioned I like shopping for fresh produce and meat. If you ever get the chance goto a farm and pick out the cow you want butchered do it. I'm talking about a family owned farm not a factory one. It'll be some of the best beef you've ate and you'll be able to taste the difference in quality. Same with any meat really.
I also learned something interesting the other day about Kobe beef. None of the Kobe beef you get any where outside of Japan is real (unless it was illegally smuggled in). It's all "fake". It's like champaign. You can only call it champaign if it's from the correct region in France. The same is true about Kobe beef. It's only real Kobe beef if it's processed in slaughter houses in certain parts of Japan. There are no slaughter houses authorized to import to the USA by the FDA. Most of what is sold here in the US comes from Australia and a few other places I forget. The US doesn't recognize the Japanese trademark and that's how they get away with labeling it Kobe beef when it's not. There's also a number associated with every cow that's slaughtered and that number is passed along with the cuts. That in theory (i say in theory, because I've never tried to actual look it up) you can lookup and prove that it's genuine Kobe beef.
http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/
http://www.forbes.com/sites/larryol...est-scam-part-2-domestic-kobe-and-wagyu-beef/ <== haven't read that one yet but posting it anyway
Some of the best food is found in the oddest places. I'm a big fan of mom and pop type of restaurants, but they're either really good or complete shit. There's an Ethiopian restaurant here that's pretty damn good. I don't know the name to it, because I've never been there in person. The guy who owns the corner store owns that as well and he gives food randomly to try. If you've never had Ethiopian food you got to try it. I'd guess it's one of those things that's either cooked good and tastes awesome or is complete shit and would make you never want to try it again.
If you want the best steak in Vegas you have to goto the Stone Crab in Caesars. I looked for a decent steak for a long time and eventually found that place. You'd be surprised how hard it is to find a good steak here.
I love trying new things and experimenting at home (even though it usually blows up in my face). Like other people mentioned I like shopping for fresh produce and meat. If you ever get the chance goto a farm and pick out the cow you want butchered do it. I'm talking about a family owned farm not a factory one. It'll be some of the best beef you've ate and you'll be able to taste the difference in quality. Same with any meat really.
I also learned something interesting the other day about Kobe beef. None of the Kobe beef you get any where outside of Japan is real (unless it was illegally smuggled in). It's all "fake". It's like champaign. You can only call it champaign if it's from the correct region in France. The same is true about Kobe beef. It's only real Kobe beef if it's processed in slaughter houses in certain parts of Japan. There are no slaughter houses authorized to import to the USA by the FDA. Most of what is sold here in the US comes from Australia and a few other places I forget. The US doesn't recognize the Japanese trademark and that's how they get away with labeling it Kobe beef when it's not. There's also a number associated with every cow that's slaughtered and that number is passed along with the cuts. That in theory (i say in theory, because I've never tried to actual look it up) you can lookup and prove that it's genuine Kobe beef.
http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/
http://www.forbes.com/sites/larryol...est-scam-part-2-domestic-kobe-and-wagyu-beef/ <== haven't read that one yet but posting it anyway
I really dislike the term "Foodie." It's like for the hipsters of food.
"I was eating Kale chips before they were cool."
But besides that, I definitely like trying new food from different cultures. I lived with 3 guys from India in Florida a couple summers ago and got to try everything. Curry, Upma, Chicken that was spicy as FUCK...
But yeah, I'm up for trying anything new.
"I was eating Kale chips before they were cool."
But besides that, I definitely like trying new food from different cultures. I lived with 3 guys from India in Florida a couple summers ago and got to try everything. Curry, Upma, Chicken that was spicy as FUCK...
But yeah, I'm up for trying anything new.
Veggie Foodie here ...
Being a vegetarian my menu are short but would love to try every thing which come under the category of Vegetarian Food.
Being a vegetarian my menu are short but would love to try every thing which come under the category of Vegetarian Food.
I'm an occasional (very amateur) cook. But I admittedly fare better at consuming food. Mostly because my high calorie diet demands it. I eat 6 meals a day at the very least!
I generally like simplicity when it comes to food. I find that the simple stuff tastes best.
Simply Recipes Food and Cooking Blog is a great blog for amateur cooks who want great food without the intricacies of fine dining.
I generally like simplicity when it comes to food. I find that the simple stuff tastes best.
Simply Recipes Food and Cooking Blog is a great blog for amateur cooks who want great food without the intricacies of fine dining.
