Quoted message said:I see a commonality about "foodies" and it being equated to organic, free range,
light, healthy, fat free, etc...
I consider myself a foodie as I like food, like to cook food, and I like to get
the best quality of food I can for the available $$$$.
I don't purchase foods just because they are organic, free range and most
especially do not purchase fat free, light or any thing marketed as being
healthy, low calorie or any thing like it.
I purchase:
eggs
milk - and there is only one kind of milk whole milk
butter
lard - YES LARD!
I use salt, and sugar, and I like fresh ground pepper...
What I am getting at is this ......
Why is being a foodie considered to be in the vain of this organic,healthy [censored]?
I don't consider persons who only get free range chicken and eggs, and only
organic produce to be foodies. I have a very unflattering term for them. And
visions of hippies dancing around.
A foodie to me is some one who loves to cook and get the best quality food they
can afford (if you think free range is better thats fine, but thats not the way
it comes across in most posts. Its more its free range so its healthier...NO
THANKS!).
And yes I am 100% against light and "healthy" cooking... if your heating a pan,
then lard or butter will most likely be the next ingredient.
So lets hear your thoughts....
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I see the term "foodie" typically being used to describe those who
like to cook, eat and seek out the best quality ingredients and foods
available to them. Sometimes this means organic, free-range, grass-
fed, et cetera and sometimes it does not. I consider myself a foodie,
I love to cook, and love to play around with recipes until they are
"perfect," I also enjoy seeking out the best fried shrimp, sushi,
burger, sandwich, clam chowder, et cetera available at restaurants in
the region. In my cooking I use "real" ingredients, not modern fake
versions of things that have been around forever, i.e. eggs, butter,
lard, rather than egg beaters, margarine and crisco. Although crisco
has it's place for greasing pans. When I buy organic-free-range-
happy-cheerful-chicken eggs, I'm buying them because the flavor and
color is superior to that of 99-cent supermarket eggs. I buy milk
that is pasteurized and bottled by a small dairy in the next town,
because it tastes better, tastes better because it is bottled in
glass, and all of 9-cents more than Hood milk. It happens to be
growth hormone and antibiotic free, but that's just a bonus. I've
never noticed a flavor difference between grocery store carrots and
organically grown grocery store carrots, so it's not worth the extra
money to me. Farmers market/garden/farm-stand carrots, better hands
down, and when available less expensive than what can be picked up at
the grocery store. I bake bread because it's better than what can be
had in the grocery store, and I don't have the time to drive 40
minutes round trip a couple times a week to one of the bakeries around
that makes good bread. I am a bit nutty about avoiding HFCS, but
otherwise, my foodie-ness is not driven by a desire to be earth-
mother, all natural, fat-free, flavor-free, but super healthy girl. I
just happen to like food that tastes good, doesn't get all of it's
flavor from excessive amounts of salt and sugar, and isn't made to
survive nuclear war.
Jess
