What makes a 'foodie' a 'foodie'?

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Apr 27th, 2001, 03:58 PM

#41

wendy

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Lisa, I bet we have passed at the market! (Are you going this Sunday?)AND I had dinner at Cashion's last night...! What do you think of Matisse, Bistrot Du Coin and Citronelle? I too am in grilling season...salmon, seared tuna and asparagus with lemon/butter vinaigrette! Next week I leave for France, and I see it is freezing! Maybe I have one last chance for cassoulet and duck! Wendy

Apr 28th, 2001, 02:44 AM

#42

Don and Linda

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Food figures right up there near the top of our list of pleasures, especially when traveling. Are we foodies? Yes, and proud of it! Don and Linda http://www.thetravelzine.com

Apr 28th, 2001, 02:57 AM

#43

s.fowler

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I've been "lurking" on this thread, cravenly enjoying [and salivating] as I read. Time to 'fess up. I love fresh, beautifully prepared food [not necessarily the complicated architecturally imaginative food you can find in "auteur" retaurants]I LOVE "country cooking" -- whether it is French, Italian, Hungarian or Macedonian! As for my cooking style. I follow a recipe carefully a couple of times and then it sort of fades into the background.... I was trained early by an old Gloria Bley Miller [I think I have the name right] book on Chinese food that approached it modularly -- there are THESE methods, THESE ingredients, THESE flavorings -- and then you mix and match. I seldom use a recipe. There have been very few disasters -- but the downside is that I can't repeat exactly something that my husband likes! MY favorite "Julia" show was in one of her early series. One day the lobster started to wander down the counter. The cameraperson just followed the lobster -- I don't suppose it was *that* long before Julia discovered the lobster was going AWOL, but it was very funny! And of course she was completely unfazed

Apr 28th, 2001, 03:16 AM

#44

wendy

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S.fowler, That is hilarious about the lobster!

Apr 30th, 2001, 11:01 AM

#45

lisa

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Wendy -- I went to Bistro du Coin very shortly after it opened, and while the service was not up to par yet, the food was pretty darned good. In fact, the steak with Bearnaise sauce that I ate there was what inspired my own attempt at Bearnaise (which turned out OK), and the accompanying frites were delish. I also tasted the savory tart that my friend ordered that had sweetbreads and onions and I can't remember what else, and it was yummy. Have heard good things about Citronelle but haven't tried it yet -- and where is Matisse? Unfortunately I did not make it to the farmer's market this weekend (slept in --

) Sounds like we're cooking & eating the same stuff at the moment -- at this time of year all I want is grilled fish, asparagus, and fresh strawberries and I'm a happy camper!

Apr 30th, 2001, 01:09 PM

#46

wendy

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Matisse is on Wisconsin between Tenley and Freindship Heights... Citronelle is opening a dining terrace for lunch...could be interesting and expensive! I didn't go to the market either, I think a few more weeks and it'll be in full swing! Of course, I'll be in France next week, wishing I could bring some back! The Bistro is quite good isn't it? I loved the sauce in my rabbit stew... Friday I'm having a business lunch at Petits Plats, have you been? I went last year when they first opened, it wasn't bad, but not great either. We'll see! If you ever want to eat with a fellow foodie in DC, feel free to e-mail me! tonight I'm searing tuna over baby spinach leaves, blue cheese and crushed hazelnuts. It's new on someone's menu, so I'm going to try to recreate it...eeek. Wendy

Apr 30th, 2001, 01:51 PM

#47

lisa

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At the moment, I'm trying not to eat out too much, to save up for my trip to Paris at the end of May. Have never been to Petit Plats either -- you are giving me some new ones to try. Your dinner tonight sounds divine. In fact, I recently had hazelnut-encrusted grouper in Florida that was to die for (insert Homer Simpson-style drooling noise here). Caitlin -- thanks for pointing out chowhound.com -- that's a new one for me & I just checked it out and it looks great!

May 4th, 2001, 08:00 PM

#48

wendy

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Lisa, Petits Plats was a 5 on a scale of 1 to 10. Wendy

May 4th, 2001, 11:18 PM

#49

kalena

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So, has anyone found that mythical arepa lady in New York? Anyone??? Thanks Caitlin for the referral to chowhound. Good stuff

25 days and counting to Paris! Bon voyage and bon appetit, Lisa, you'll be there just before us. The recent Paris restaurant thread is great. Mahalos one and all for contributing. k

May 5th, 2001, 02:51 AM

#50

s.fowler

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I'm glad to see this near the top again. I need some help and I figured the folks on this thread were the ones to ask

I LOVE leeks, but I need a recipe that that doesn't clog your arteries just from reading it

For example, I made the leek gratin from page 179 [I think] of the Williams & Sonoma "Savoring France." It calls for 2 kinds of cheese [goat and cantal] as well as milk -- well we only have "blue" milk in our house -- but the rest is brutal

Also -- what would be a good substitute for cantal? [Obviously I will make it again.] I'm thinking of submitting the recipe to the Chicago Tribune "Good Eating" section where they will "slim down" recipes sent in by readers. But I'd rather have suggestions that START healthier. If this is deemed an "off travel" topic -- please fel free to email me.

May 5th, 2001, 05:55 AM

#51

Judy

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S.Fowler: Once I had a dish of leek in Lyon, it was very good and light. They steamed the leek till very tender but whole,cut into 2 inches pieces, reduced the remain juice with tiny diced tomato and cucumber,plus some broth,poured on top of leek. Another time, in other restaurant,they served this as cold side dish with porched salmon, and added tiny red fish rod in the sauce.

May 5th, 2001, 06:18 AM

#52

Judy

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S.Fowler: There is another way of doing leek light and healthy,but is Japanses style, I had it several times in kyoto. Steam leek till tender,half lengthwise and cut 2 inch pieces,put a bit of roasted sesame seeds and dried bonito flakes on the top.reduced the juice with light soy sauce and dashi, pour on the leek.Serve it cold,it is very good in the hot summer.

May 5th, 2001, 09:51 AM

#53

s.fowler

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Thank you Judy! I'm bookmarked this thread for future reference

Aug 21st, 2001, 10:05 PM

#54

kalena

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This being perhaps my favorite all-time thread, I had to top it. ~ PBProvence: j'ai plus d'un peut d'envie.~ quelle description magnifique. ~ aahh les petits artichauts ~ (Those must be some great cooking sessions w/SCq. ) It's been great re-reading this thread. Lately I have been cooking *Mediterrasian*, inspired by several great dinners at L'Os A la Bouche in Paris.

Our nalo mesclun greens and opah are wonderful right now and I have a bumper crop of herbs. Avocadoes mangoes and guavas are coming on. So I ask.... What's everyone else been cooking with? And what culinary inspiration did you bring back from your recent trip? Aloha, k

Aug 21st, 2001, 11:15 PM

#55

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Kalena, < <So I ask.... What's everyone else been cooking with? And what culinary inspiration did you bring back from your recent trip?> > It's the peak of the season for many fruits and vegetables here, so I would say... Things that are cooking in my kitchen: Lots of things with tomatoes; gaspacho is a favorite in this hot weather. Roma tomatoes are really 'in season', so I'll be making gallons of basic 'sauce' for the freezer for the winter - romas, garlic, fresh basil. Eggplants are everywhere...so everything from grilled eggplant and chevre tarts to gratin d'aubergine to beignets. A cold velouté of artichokes, topped with a drizzle of olive oil and cuttings of parmesan. Zucchini flowers dipped in tempura batter and deep fried as appetizers. Stuffed or unstuffed... Cold melon soup... they're practically giving away Cavaillon melons at this time of year. Swordfish and Tuna steaks, marinated and grilled. Red mullet filets with a light saffron sauce atop wild Camarguais rice. Fresh peach ice cream, and of course...anything made with chocolate ! Haven't been traveling, but will be in Morocco in November - to COOK ! to celebrate StCirq's birthday we're going to take classes in Marrakech to learn the finer points of Moroccan cooking over and above the usual. PB

Aug 22nd, 2001, 04:59 AM

#56

Janine

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I suggest that if reading PB's post above made your mouth water, then you are definitely a "foodie". I consider myself a "foodie" by trade, and also by nature. While I love great food (and wine), my love of food is definitely restricted to that of consumer, not of preparer. I can rarely prepare anything to my own satisfaction. I must add I am intrigued by JJ's definition. Is there actually anyone out there who has used food as a basis on which to choose friends??

Aug 22nd, 2001, 06:57 AM

#57

Tracy

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Hey everyone, Bravo, bravo bravo. Let's face it - Epicurianism is the way to go. I'm more and more convinced that great food, wine and conversation is the formula for looking and feeling young! My 'foodista' friends are all really trim and upbeat about life - if ya gotta eat 3 times a day, make every mouthful count. Marie Claire Maison (France) and the French edition of Elle magazine are really good for foodie stuff: http://www.elle.fr/dossiers/dossiers...p3?rub=cuisine La vie est trop courte pour manger triste . . . happy eating y'all xo T

Aug 22nd, 2001, 07:13 AM

#58

Kelly A.

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Love this thread! Thanks for topping it. I too have watched the cooking shows on PBS on Saturdays for several years. Last year we got FoodTV finally and I've really enjoyed Mario Batali and The Naked Chef. Jacques and Julia are great to watch too. Esp. when they have different ideas on how to do things, like roast a chicken. If I chose my friends on the basis of their liking good food, I think I'd have few friends! Being in my 20's (until a few months ago) and an engineer, I found most people would just use food as fuel, whatever was available/convenient. Or lots of my other friends didn't have the money to eat out much. I remember going to my first Indian restaurant alone in college because noone would eat such "weird" food with me! Even though I'm an engineer by occupation, I rarely follow a recipe exactly, and can't bake to save myself! I love using fresh vegetables and herbs in the peak of their season. I'm also one of those people who brings an extra duffel bag to fill with food items. Noone has mentioned Michael Chiarello from Napa. He's kind of pompous but makes wonderfully simple, fresh preparations of Italian food and has some beautiful scenes in his show, like of going onsite to an organic tomato farm, etc. I could go on and on...

Aug 22nd, 2001, 05:20 PM

#59

kalena

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Don't you just *love* the power of the internet? (A morning post fm Provence one hour after I posted in Hawaii at night.) PB, what lovely ingredients you have to work with in Provence...I too have been using lots of tomatoes and basil. Tracy - thanks for the web site. Kelly, I will look for that program.

~a tout a l'heure!

Aug 23rd, 2001, 10:49 AM

#60

Beth Anderson

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Hi all Has anyone else read "Orgasmic Days in the South of France", and, what did you think of it? thanks.. Beth

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