What is a foodie?

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#1
Lacey. WA
476 Posts
Joined Feb 2003
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?
#2
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
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?


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#3
Vancouver, BC Canada
1,072 Posts
Joined Feb 2012
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.
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#5
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
Originally posted by legion3
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.


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Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.
#6
Bradenton FL
2,348 Posts
Joined May 2011
Originally posted by ducklite
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.


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"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!
#7
Lacey. WA
476 Posts
Joined Feb 2003
Originally posted by ducklite
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?


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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.
#8
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
Originally posted by legion3
"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!
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!


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June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
October 2011--Disney Dream Bahamas
October 2005--RCCL Mariner Western Caribbean
August 2002--Disney Magic Eastern Caribbean

Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.
#9
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
Originally posted by cirpi
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.


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Past Cruises...
April 2014--Paul Gauguin to French Polynesia
June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
October 2011--Disney Dream Bahamas
October 2005--RCCL Mariner Western Caribbean
August 2002--Disney Magic Eastern Caribbean

Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.
#10
Chicago by way of Boston and NOLA
16,909 Posts
Joined Feb 2006
Originally posted by ducklite
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!

Freshly shaved truffles yes, truffle oil, no.

Agree with the rest.
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#11
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
Originally posted by Gonzo70
Anybody putting truffle oil onto prime beef loses their foodie card in my book!

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.


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June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
October 2011--Disney Dream Bahamas
October 2005--RCCL Mariner Western Caribbean
August 2002--Disney Magic Eastern Caribbean

Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.
#12
Chicago by way of Boston and NOLA
16,909 Posts
Joined Feb 2006
Originally posted by ducklite
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.


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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/di...permalink&_r=0
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#13
1,869 Posts
Joined Apr 2008
"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!
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BeagleOne

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#14
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
Originally posted by Gonzo70
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/di...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.


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June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
October 2011--Disney Dream Bahamas
October 2005--RCCL Mariner Western Caribbean
August 2002--Disney Magic Eastern Caribbean

Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.
#15
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
Originally posted by BeagleOne
"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.


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Past Cruises...
April 2014--Paul Gauguin to French Polynesia
June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
October 2011--Disney Dream Bahamas
October 2005--RCCL Mariner Western Caribbean
August 2002--Disney Magic Eastern Caribbean

Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.
#16
South Carolina
27,955 Posts
Joined Dec 2001
Originally posted by BeagleOne
"Foodie" is just a modern version of "gourmet".
That's as good of a description as any.

LuLu
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#17
Chicago by way of Boston and NOLA
16,909 Posts
Joined Feb 2006
Originally posted by BeagleOne
"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.
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RCI Enchantment of the Seas - January 8, 2005 - Western Caribbean
#18
487 Posts
Joined Nov 2005
Originally posted by BeagleOne
"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

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#19
Chicago by way of Boston and NOLA
16,909 Posts
Joined Feb 2006
Now that's how you add truffle to prime beef!

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Completed Cruises:
Celebrity Summit - November 26, 2016 - Southern Caribbean (Penthouse Goofs Again)
Celebrity Xpedition - October 5, 2014 - Galapagos (Seals, Penguins and Boobies, Oh My)!
RCI Allure of the Seas - September 2, 2012 - Eastern Caribbean (Aft Boardwalk Balcony; 24 Restaurants in 7 Days)!
Celebrity Millennium - May 27, 2012 - Pacific Coastal Wine Cruise with Temecula, San Diego, and Vancouver Land Add On (Sky Suite GTY)
Celebrity Millennium - February 20, 2012 - Western Caribbean (Adult Spring Break: SoBe, Millie & The Penthouse)
Celebrity Silhouette - September 27, 2011 - Holy Land (Concierge Class)
Celebrity Equinox - October 31, 2010 - Mediterranean & Westbound Transatlantic with the Hobgoblins (First Suite)
Celebrity Equinox - December 4, 2009 - Southern Caribbean (Aqua Class "Hump" Stateroom)
RCI Jewel of the Seas - January 9, 2009 - Panama Canal Cruise with the Panamaniacs!
Celebrity Century - April 28, 2008 - Transatlantic: Miami to Amsterdam Honeymoon Cruise with the Centurions!
HAL Noordam - May 13, 2007 - Alaska Inside Passage
RCI Adventure of the Seas - November 26, 2006 - Eastern Caribbean
RCI Grandeur of the Seas - February 11, 2006 - Western Caribbean
RCI Enchantment of the Seas - January 8, 2005 - Western Caribbean
#20
Near Orlando but California Dreaming
14,165 Posts
Joined Sep 2002
Originally posted by Gonzo70
Now that's how you add truffle to prime beef!

Looks great and that's how I do it--when it's available.


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Past Cruises...
April 2014--Paul Gauguin to French Polynesia
June 2012--Windstar Wind Surf Back-To-Back, Rome to Venice to Athens
October 2011--Disney Dream Bahamas
October 2005--RCCL Mariner Western Caribbean
August 2002--Disney Magic Eastern Caribbean

Three weeks in Europe (two on a ship) with a 20" roll aboard and a tote bag--packing list here.
My all in a 20" wheeled bag for a warm weather cruise packing list here
20" rolling bag packing list for two weeks in a cool/cold climate here.