Jump to content

What is a foodie?


cirpi
 Share

Recommended Posts

I am a bit confused here. I keep hearing and reading the term foodie and I have yet to hear a good definition. I do like food, even such exotics as frog legs, sweetbreads, steak tartare, goose liver and snails. I collect cookbooks, am pretty handy in the kitchen and a couple of my concoctions have been published in newspapers and on the web. But this does not make me a gourmet or an epicure but possibly a trencherman. So the question is, is someone who merely enjoys food a foodie?

Link to comment
Share on other sites

Probably easiest to explain in a compare contrast set of examples.

 

Average person: opens a package of Generic Cheddar and a box of Ritz Crackers

Foodie: drizzles Italian Honey over goat cheese and pairs it with fresh baguette

 

Average person: throws a sirloin on the grill and pairs it with mashed potatoes from a box and a can of peas

Foodie: drizzles truffle infused olive oil over a prime+ cut of grass fed NY Strip before grilling it, and serves it with prosciutto wrapped steamed asparagus.

 

Average person: Bakes whatever fish is on sale at the local grocery store and pairs with white rice and generic salad with bottled dressing.

foodie: Pan sears sesame crusted wild caught ahi and pairs with wasabi mash and fresh baby spinach with homemade dressing.

 

See the difference?

 

 

Autocorrect responsible for most typos...

Link to comment
Share on other sites

A foodie to me is someone who has a passion for food.

Someone who likes to try "Fusion food" and things outside the normal comfort dinners.

Someone who has the "Food Channel" on like others would have sports. Someone who know the names, Ramsey, Giada, Mario, Fiery, Morimoto, etc.

Someone who looks for food cart instead of food courts.

Link to comment
Share on other sites

You are what you eat, don't be fast, cheap, easy or fake.

 

Eh, I agree to an extent. Tonight I'm making baked tomatoes stuffed with brown rice, quinoa, spinach, garlic, and feta. Cheap and easy, but not something ordinary or with appeal to the "make it from a box" crowd. Extremely healthy as well.

 

Would I call it foodie food? Actually yes, I got the recipe from the chef after having it at a Michelin starred restaurant. He typically adds chorizo as well, which I don't eat, so I omit it.

 

 

Autocorrect responsible for most typos...

Link to comment
Share on other sites

Eh, I agree to an extent. Tonight I'm making baked tomatoes stuffed with brown rice, quinoa, spinach, garlic, and feta. Cheap and easy, but not something ordinary or with appeal to the "make it from a box" crowd. Extremely healthy as well.

 

Would I call it foodie food? Actually yes, I got the recipe from the chef after having it at a Michelin starred restaurant. He typically adds chorizo as well, which I don't eat, so I omit it.

 

 

Autocorrect responsible for most typos...

 

"making" = not fast (requires some time to produce)

"stuffed" = not easy (requires some work to produce)

"Baked" = not fast (requires someone to actually cook and of course to wait for the oven to heat)

 

Very few would consider that meal cheap and easy. Sounds great and healthy.

 

You are a foodie, Thus I stand by my statement! :cool:

Link to comment
Share on other sites

Probably easiest to explain in a compare contrast set of examples.

 

Average person: opens a package of Generic Cheddar and a box of Ritz Crackers

Foodie: drizzles Italian Honey over goat cheese and pairs it with fresh baguette

 

Average person: throws a sirloin on the grill and pairs it with mashed potatoes from a box and a can of peas

Foodie: drizzles truffle infused olive oil over a prime+ cut of grass fed NY Strip before grilling it, and serves it with prosciutto wrapped steamed asparagus.

 

Average person: Bakes whatever fish is on sale at the local grocery store and pairs with white rice and generic salad with bottled dressing.

foodie: Pan sears sesame crusted wild caught ahi and pairs with wasabi mash and fresh baby spinach with homemade dressing.

 

See the difference?

 

 

Autocorrect responsible for most typos...

 

I guess I will never make the grade. I am perfectly happy with a hunk of choice grade grain-fattened super-market porterhouse grilled to medium rare and served on a bed of arugula and shaved parmigiano reggiano. The names Ramsey, Giada and Fieri mean nothing to me but names of old-school cooking mentors such as Beard, Child, Hazan, Field, Bugialli and Pepin do. Beard, Child and Hazan are no longer with us, but I wonder if they considered themselves to be foodies.

Link to comment
Share on other sites

"making" = not fast (requires some time to produce)

"stuffed" = not easy (requires some work to produce)

"Baked" = not fast (requires someone to actually cook and of course to wait for the oven to heat)

 

Very few would consider that meal cheap and easy. Sounds great and healthy.

 

You are a foodie, Thus I stand by my statement! :cool:

 

Fortunately it is cheap and you would be surprised as to how simple it is. That's part of the problem, people are afraid to even try to cook anything that look like it might be complicated but is actually very simple. Tossing the stuffed tomatoes on a baking sheet and into the oven doesn't get much easier, and anyone not willing to do that I feel sorry for. They are probably poisoning their bodies with a stead stream of junk food unless they are wealthy enough to eat out at healthy restaurants in a daily basis.

 

I start with single ingredients for almost everything I eat. Ancient grain wraps and Greek yogurt are notable exceptions. I probably spend less on food and eat much better than most people because I am willing to do the 15 minutes of prep before cooking. That makes me sad to be honest. People don't know what they are missing!

 

 

Autocorrect responsible for most typos...

Edited by ducklite
Link to comment
Share on other sites

I guess I will never make the grade. I am perfectly happy with a hunk of choice grade grain-fattened super-market porterhouse grilled to medium rare and served on a bed of arugula and shaved parmigiano reggiano. The names Ramsey, Giada and Fieri mean nothing to me but names of old-school cooking mentors such as Beard, Child, Hazan, Field, Bugialli and Pepin do. Beard, Child and Hazan are no longer with us, but I wonder if they considered themselves to be foodies.

 

Child, maybe, maybe not. Beard, definitely. Field, yes. The new chefs, eh, especially Fieri, not so much. But the reality is that the best Chef's are not the one's in reality TV. They are too busy with their craft. Ducasse, Arzak, Keller, now THOSE are world class chefs.

 

By the way, until you try stepping it up a notch, don't knock it. The problem is going back. :)

 

 

Autocorrect responsible for most typos...

Link to comment
Share on other sites

A

Foodie: drizzles truffle infused olive oil over a prime+ cut of grass fed NY Strip before grilling it, and serves it with prosciutto wrapped steamed asparagus.

 

 

Anybody putting truffle oil onto prime beef loses their foodie card in my book! :eek:

 

Freshly shaved truffles yes, truffle oil, no.

 

Agree with the rest.

Link to comment
Share on other sites

Anybody putting truffle oil onto prime beef loses their foodie card in my book! :eek:

 

Freshly shaved truffles yes, truffle oil, no.

 

Agree with the rest.

 

Why is that? I'm not soaking it in the oil, just spritzing a little on it an hour or so prior to grilling. Unfortunately truffles are not always available around here, and when they are I tend to prefer to reserve them for pasta dishes or Demi-glace.

 

 

Autocorrect responsible for most typos...

Link to comment
Share on other sites

Why is that? I'm not soaking it in the oil, just spritzing a little on it an hour or so prior to grilling. Unfortunately truffles are not always available around here, and when they are I tend to prefer to reserve them for pasta dishes or Demi-glace.

 

 

Autocorrect responsible for most typos...

 

Truffle oil is largely synthetic; fine drizzled on something like popcorn but NEVER should be used with a quality product such as prime beef. The aroma/taste of truffle is not fat soluble, so even if the oil contains real truffles (some truffle oils do not have any real truffle) - the smell and taste is from synthetic ingredients.

 

Here is a NYT article on truffle oil: http://www.nytimes.com/2007/05/16/dining/16truf.html?ex=1336968000&en=1f35ed4e1a199e88&ei=5124&partner=permalink&exprod=permalink&_r=0

Link to comment
Share on other sites

"Foodie" is just a modern version of "gourmet".

 

Sadly, a lot of foodies IME are snobs who think their way of eating makes them better than those who don't eat the same way. If you love creative cooking, then good for you...but please don't lord it over people who don't invest such importance in it, and for the love of God, please STOP posting pictures of your food! ;)

Link to comment
Share on other sites

Truffle oil is largely synthetic; fine drizzled on something like popcorn but NEVER should be used with a quality product such as prime beef. The aroma/taste of truffle is not fat soluble, so even if the oil contains real truffles (some truffle oils do not have any real truffle) - the smell and taste is from synthetic ingredients.

 

Here is a NYT article on truffle oil: http://www.nytimes.com/2007/05/16/dining/16truf.html?ex=1336968000&en=1f35ed4e1a199e88&ei=5124&partner=permalink&exprod=permalink&_r=0

 

I beg to differ. I make my own with shaved truffle and extra virgin olive oil.

 

I can't wait to return for. Tahiti next year with vanilla beans, I'm going to make my own syrup and extract. :)

 

 

Autocorrect responsible for most typos...

Link to comment
Share on other sites

"Foodie" is just a modern version of "gourmet".

 

Sadly, a lot of foodies IME are snobs who think their way of eating makes them better than those who don't eat the same way. If you love creative cooking, then good for you...but please don't lord it over people who don't invest such importance in it, and for the love of God, please STOP posting pictures of your food! ;)

 

I disagree. I eat a lot of very average foods, but take them up a notch with the highest quality of ingredients available and unique combinations.

 

Maybe you should just stop looking at the photos of food if they annoy you so much. I love to see what my friends are creating in their kitchens.

 

 

Autocorrect responsible for most typos...

Link to comment
Share on other sites

"Foodie" is just a modern version of "gourmet".

 

Sadly, a lot of foodies IME are snobs who think their way of eating makes them better than those who don't eat the same way. If you love creative cooking, then good for you...but please don't lord it over people who don't invest such importance in it, and for the love of God, please STOP posting pictures of your food! ;)

 

IMHO you may want to reread your post before you refer to other people as snobs. :rolleyes:

Link to comment
Share on other sites

"Foodie" is just a modern version of "gourmet".

 

Sadly, a lot of foodies IME are snobs who think their way of eating makes them better than those who don't eat the same way. If you love creative cooking, then good for you...but please don't lord it over people who don't invest such importance in it, and for the love of God, please STOP posting pictures of your food! ;)

 

Lol. Interesting post from someone that is on a foodie forum. Most of us that click on this forum do so for our love for food. I love the food porn..keep it coming :)

 

Sent from my SGH-T699 using Forums mobile app

Link to comment
Share on other sites

It seems to me that many times foodie definitions tend to center on more upscale delights, so let me offer an alternative. I'll define a foodie as someone with a zealous appreciation of food, and by no means is restricted to upscale dining. I'm thinking the perfect steak fry, super crispy on the outside and creamy inside; nothing finer than a salted local grown freshly picked heirloom tomato. Basil, cheese, EVOO, balsamic, all optional but highly encouraged. When I visit family in Texas, I'm always seeking the best chicken fried steak and fried okra.

 

Many times mere simplicity and freshness of ingredients is all it takes for a foodie experience for me, as with the tomatoes or stone fruit in summer. For winter, give me a tough hunk of beef, braised for hours to create a beef burgundy or goulash, served over spatzle fried in butter, and I'm just as happy as having steak a la rossini (unless some one else is paying for the steak). I'm also in pursuit of the perfect carnitas recipe.

Link to comment
Share on other sites

I think a foodie of someone that enjoys learning about new foods and different techniques to prepare food. Trying to take a piece of meat, veggie or whatever and elevate the preparation into something unique. I don't think it's a snobbish gourmet at all. That's different type of person.

 

I also don't think all the chefs on TV are gourmet chefs, but I think they are foodies. Hubert Keller is one example. He is an award winning chef, cooked for presidents and was on Top Chef Masters. I wouldn't call him snobbish at all. If he were, would he use a shower in the preparation of his pasta. One of my all-time fav moments.

 

I consider my DH a foodie, but I just enjoy his creations.;)

Link to comment
Share on other sites

My meal of the year to date was at Hubert Keller's Fleur De Lys in San Francisco. Truly amazing and to be honest, much better than the last meal I had at one of Thomas Keeler's restaurants a few days later. I'd probably put it in my top five of all time, with the top being from an unassuming, "no name" executive chef at a small restaurant In the PNW that only locals would generally know of.

 

 

Autocorrect responsible for most typos...

Link to comment
Share on other sites

"Foodie" is just a modern version of "gourmet".

 

Sadly, a lot of foodies IME are snobs who think their way of eating makes them better than those who don't eat the same way. If you love creative cooking, then good for you...but please don't lord it over people who don't invest such importance in it, and for the love of God, please STOP posting pictures of your food! ;)

+1 and I know Giada, Child, Flay, Morimoto, Kerr, Flay, Florence and all the gang.

 

Foodie is a silly title people who like to feel they are more informed and have a more "sophisticated" palate. They really aren't they just like to think so. Chef is a person trained in food and it doesn't always mean they make or eat food that anyone else would consider divine. You can make cheese out of Yaks milk but it doesn't mean you're any more intelligent than a farmer milking their nubian and making farmers cheese. Get a grip folks.

 

I love oysters but I prefer them fresh out of the ocean as opposed to oysters rockerfeller. The person who prefers OR doesn't have any more "food intellect" than someone who jumps out of the boat and eats from the source. It's just different, not better, not smarter just different. Foodie sounds silly. Definition should be Foodie: Someone willing to spend money on food that tastes like crap but since it's "chic" they love all of it and it makes them soooo much smarter...haha..

 

Cure cancer or global warming and then one will be important, until considering yourself a foodie, well everyone is a foodie because we all eat.

 

No need to specifically reply because I won't be back to debate any silly "foodie".

Link to comment
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now
 Share

  • Forum Jump
    • Categories
      • Welcome to Cruise Critic
      • New Cruisers
      • Cruise Lines “A – O”
      • Cruise Lines “P – Z”
      • River Cruising
      • ROLL CALLS
      • Digital Photography & Cruise Technology
      • Special Interest Cruising
      • Cruise Discussion Topics
      • UK Cruising
      • Australia & New Zealand Cruisers
      • Canadian Cruisers
      • North American Homeports
      • Ports of Call
      • Cruise Conversations
×
×
  • Create New...