wtf is a foodie? And would go out long term with one?

[ElFenix]

Pretty sure corn is gaijin

so is tempura.

 

[Ns1]

Nor should it to anyone. It's your opinion of said food, just like anyone elses. Since you don't know what it takes to make, how can you appreciate it fully?

chefs can make shitty food.

how do you know food is shitty unless you've tasted better?

since I've tasted a lot, I know what tastes good and what tastes bad.

just imo

wrt your example, a chef can make his 1 shitty dish whereas I've tasted 15 different variants of said dish. thus, I know that chef's version sucks.

after watching a few seasons of kitchen nightmares you wonder how some people call themselves chefs.

 

[sjwaste]

From almost all the different kinds of soups I've had, I will agree stock is the most important thing. I can't do it right ;|

I agree. I will never forget the relatively simple bowl of ramen I had at Miyake Noodle Bar in Portland, Maine. It was cooked with pork stock and served with a couple slices of belly. The stock was incredible - I haven't had that kind of richness in stock since.

 

[zinfamous]

Food is a drug, the body needs it or else you feel hungry and sick.

/DUH

surely, you're not serious?

 

[Heller]

surely, you're not serious?

LoL, I've succeeded.

 

[bfdd]

chefs can make shitty food.

how do you know food is shitty unless you've tasted better?

since I've tasted a lot, I know what tastes good and what tastes bad.

just imo

wrt your example, a chef can make his 1 shitty dish whereas I've tasted 15 different variants of said dish. thus, I know that chef's version sucks.

after watching a few seasons of kitchen nightmares you wonder how some people call themselves chefs.

There are plenty of shitty chefs, but they generally don't last long. I agree though with you on the kitchen nightmares things, I hardly consider those people chefs though. They are just hobbiests who let it get to their head.

 

[spaceman]

it aint change a thing either way
u like her? hook it up
u dont.dont
she could be vamp, hippy the toothfairy
shes either does it, or doesnt
sounds like she does so food it up

 

[bfdd]

I agree. I will never forget the relatively simple bowl of ramen I had at Miyake Noodle Bar in Portland, Maine. It was cooked with pork stock and served with a couple slices of belly. The stock was incredible - I haven't had that kind of richness in stock since.

Yeah you can tell if you visit a place enough as well when it changes too. This pho place I like sometimes the stock isn't as good, other times it's absolutely amazing.

 

[spaceman]

get a strapon feedbag and order her takeout

 

[Ns1]

Yeah you can tell if you visit a place enough as well when it changes too. This pho place I like sometimes the stock isn't as good, other times it's absolutely amazing.

See for me this is where your logic doesn’t make sense. You’d trust the opinion of a “chef” who could make shitty pho vs a foodie who’s tasted bowls of pho from 50+ places? I can’t make a bowl of pho but I damn well know every attribute that makes a GREAT bowl of pho (and MSG isn’t one of them)

<damn that sounded snobby. oh well>

 

[bfdd]

See for me this is where your logic doesn’t make sense. You’d trust the opinion of a “chef” who could make shitty pho vs a foodie who’s tasted bowls of pho from 50+ places? I can’t make a bowl of pho but I damn well know every attribute that makes a GREAT bowl of pho (and MSG isn’t one of them)

<damn that sounded snobby. oh well>

Oh I don't think this place is the best, but they're one of the better places I can get to for lunch that I enjoy. Occasionally it seems like they rushed the stock and mostly that's because the lunch crowd was HUGE that day. I would definitely trust your opinion on food Ns1, you seem to visit the good places I'm just saying the snobbieness of some foodies turns me off and I guess like another said those aren't foodies they are food snobs. So I might be directing it towards the wrong "crowd".

 

[Ns1]

Oh I don't think this place is the best, but they're one of the better places I can get to for lunch that I enjoy. Occasionally it seems like they rushed the stock and mostly that's because the lunch crowd was HUGE that day. I would definitely trust your opinion on food Ns1, you seem to visit the good places I'm just saying the snobbieness of some foodies turns me off and I guess like another said those aren't foodies they are food snobs. So I might be directing it towards the wrong "crowd".

it turns me off occasionally too. i hate myself sometimes haha


btw that ramen place i linked to is near your neck of the woods

http://www.yelp.com/biz/mottainai-ramen-gardena

 

[bfdd]

it turns me off occasionally too. i hate myself sometimes haha


btw that ramen place i linked to is near your neck of the woods

http://www.yelp.com/biz/mottainai-ramen-gardena

Oh yeah man, I live in an area with a pretty big Korean and Japanese communities. I'll check that place out though.

 

[Patterner]

From almost all the different kinds of soups I've had, I will agree stock is the most important thing. I can't do it right ;|

The most important ingredient for nomnom stock is.....time. Four hours is a *bare* minimum for halfway decent stock, and when I do mine I let it simmer for 15 hours or so (overnight, obviously) but it's dead simple:
2lb turkey wings (cut up and break the bones)
2-3 pounds soup bones (you might have to ask at the meat counter)
couple largish onions, rough chopped with the skin on
couple stalks celery, rough chopped
8 or so cloves of garlic smashed with the side of a knife with skin
some sprigs of fresh thyme and/or rosemary and/or sage (whatever you got)
dump all that in a pot and add enough water to cover (will need a *big* pot, commonly called a stock pot) put over medium heat til it comes to a boil (might want to stir to make sure the meat doesn't stick to the bottom). As it boils, skim the froth that rises to the top. After about 20-30 minutes of boiling, bring it down to a really low simmer (need to make sure that it's still bubbling a little) and leave it for 12-15 hours.
Next morning strain out all the solid matter (I keep the veggies and add to the dogs bowls as a treat) and separate into containers. It will keep 3-4 months in the freezer.

I use it for any recipe that calls for stock or broth for some extra nom factor.

HTH.

 

[maziwanka]

I think its more referencing someone to appreciates good food. Not necessarily that they like to eat.

yep

 

[bfdd]

The most important ingredient for nomnom stock is.....time. Four hours is a *bare* minimum for halfway decent stock, and when I do mine I let it simmer for 15 hours or so (overnight, obviously) but it's dead simple:
2lb turkey wings (cut up and break the bones)
2-3 pounds soup bones (you might have to ask at the meat counter)
couple largish onions, rough chopped with the skin on
couple stalks celery, rough chopped
8 or so cloves of garlic smashed with the side of a knife with skin
some sprigs of fresh thyme and/or rosemary and/or sage (whatever you got)
dump all that in a pot and add enough water to cover (will need a *big* pot, commonly called a stock pot) put over medium heat til it comes to a boil (might want to stir to make sure the meat doesn't stick to the bottom). As it boils, skim the froth that rises to the top. After about 20-30 minutes of boiling, bring it down to a really low simmer (need to make sure that it's still bubbling a little) and leave it for 12-15 hours.
Next morning strain out all the solid matter (I keep the veggies and add to the dogs bowls as a treat) and separate into containers. It will keep 3-4 months in the freezer.

I use it for any recipe that calls for stock or broth for some extra nom factor.

HTH.

I've heard anything less than 10 hours is a waste, I've never done it correctly because I don't have a big enough pot. I need to buy one so I can make some.

edit- thanks for the recipe btw

 

[AreaCode707]

The most important ingredient for nomnom stock is.....time. Four hours is a *bare* minimum for halfway decent stock, and when I do mine I let it simmer for 15 hours or so (overnight, obviously) but it's dead simple:
2lb turkey wings (cut up and break the bones)
2-3 pounds soup bones (you might have to ask at the meat counter)
couple largish onions, rough chopped with the skin on
couple stalks celery, rough chopped
8 or so cloves of garlic smashed with the side of a knife with skin
some sprigs of fresh thyme and/or rosemary and/or sage (whatever you got)
dump all that in a pot and add enough water to cover (will need a *big* pot, commonly called a stock pot) put over medium heat til it comes to a boil (might want to stir to make sure the meat doesn't stick to the bottom). As it boils, skim the froth that rises to the top. After about 20-30 minutes of boiling, bring it down to a really low simmer (need to make sure that it's still bubbling a little) and leave it for 12-15 hours.
Next morning strain out all the solid matter (I keep the veggies and add to the dogs bowls as a treat) and separate into containers. It will keep 3-4 months in the freezer.

I use it for any recipe that calls for stock or broth for some extra nom factor.

HTH.

I think you're my favorite new member! Sounds delish! And I like that you got a doggie treat out of it too.

 

[Patterner]

I've heard anything less than 10 hours is a waste, I've never done it correctly because I don't have a big enough pot. I need to buy one so I can make some.

edit- thanks for the recipe btw

Sure thing. I heard chefs say six hours as the minimum for a seafood stock (which is quicker...and I've heard of good recipes that take less time) but for a meat/poultry stock, time is your friend. If I need some quickly and don't have any on hand, there's one you can get in the freezer case at a decent grocer that's pretty decent, though I'm spacing on the name right now.

I use the stock from the recipe I quoted when I make paella and it's omg delicious, if I do say so myself.

 

[KeithTalent]

I consider myself a bit of a foodie and I'm not fat; I'm also not a woman, if that measn anything.

As Ns1 said way above, it's about quality, not quantity.

KT

 

[AstroManLuca]

Chubby foodie might be a good sign. Chubby means she eats well. Eating well means she doesn't go to those restaurants where you pay $100 to wait 3 hours for a plate with a few tiny morsels stacked up in a perfect little tower and you end up having to go to McDonald's afterward just so you're not still hungry.

EDIT:

As Ns1 said way above, it's about quality, not quantity.

That's also true. I don't demand a mountain of food whenever I go to a restaurant. The best meal is one where you get exactly the right amount of food - enough that you no longer feel hungry or want to keep eating, but not so much that you feel stuffed. I think it's people's desire to feel stuffed (it's alright at first, then around the time you pay the check you realize you went overboard) that's led to so much obesity.

Oh, and I love food and love trying new things but I don't consider myself a foodie. I don't really like that term.

 

[spidey07]

Sure thing. I heard chefs say six hours as the minimum for a seafood stock (which is quicker...and I've heard of good recipes that take less time) but for a meat/poultry stock, time is your friend. If I need some quickly and don't have any on hand, there's one you can get in the freezer case at a decent grocer that's pretty decent, though I'm spacing on the name right now.

I use the stock from the recipe I quoted when I make paella and it's omg delicious, if I do say so myself.

Good stock does take a lot of time. But you forgot the salt.:'(

And I like to roast the meat for some nomnom color.

 

[sdifox]

Food is a drug, the body needs it or else you feel hungry and sick.

/DUH

err, no...

 

[sdifox]

The most important ingredient for nomnom stock is.....time. Four hours is a *bare* minimum for halfway decent stock, and when I do mine I let it simmer for 15 hours or so (overnight, obviously) but it's dead simple:
2lb turkey wings (cut up and break the bones)
2-3 pounds soup bones (you might have to ask at the meat counter)
couple largish onions, rough chopped with the skin on
couple stalks celery, rough chopped
8 or so cloves of garlic smashed with the side of a knife with skin
some sprigs of fresh thyme and/or rosemary and/or sage (whatever you got)
dump all that in a pot and add enough water to cover (will need a *big* pot, commonly called a stock pot) put over medium heat til it comes to a boil (might want to stir to make sure the meat doesn't stick to the bottom). As it boils, skim the froth that rises to the top. After about 20-30 minutes of boiling, bring it down to a really low simmer (need to make sure that it's still bubbling a little) and leave it for 12-15 hours.
Next morning strain out all the solid matter (I keep the veggies and add to the dogs bowls as a treat) and separate into containers. It will keep 3-4 months in the freezer.

I use it for any recipe that calls for stock or broth for some extra nom factor.

HTH.

I am not that picky. Also, I blend my veggies to accelerate it

 

[JS80]

foodie:

Have you seen her left elbow?

 

[Brigandier]

Have you seen her left elbow?

Lay off, she was in a car accident.