First of all, let me say that I hate the
word "foodie," but it serves a purpose here. I should also say that at Slashfood, I am probably the resident
"anti-foodie." I try not to take myself too seriously. I can write passionately about slow food as well as junk food. I cook a lot, and I'm writing a cookbook. I am
in the trenches cooking three meals a day. In general, I want my meals to be tasty and healthy, and prepared using the
best ingredients possible. That is my focus when it comes to cooking. Sure I have strong opinions about food, otherwise I wouldn't be paid to obsess about it here, but sometimes I feel like my gourmet license is about to be suspended. Why?
- I like Flaming Hot Cheetos. Yeah, I said it. I only allow myself to eat them once or twice a year, but man are they good. And hot.
- I use margarine. Sure I use butter, too, but I do try to watch my animal fat intake. That means butter is reserved for cooking and margarine (Smart Balance) is spread on toast. (With the occasional butter splurge.)
- I own a Rachel Ray cookbook. 30 Minute Meals 2 to be exact. Sure she's annoying, but many of her recipes hold their own. I am addicted to her potato salad with yogurt-horseradish dressing and fresh watercress.
- I hate natural peanut butter. It makes me gag.
- I am addicted to Montreal Steak Seasoning. I buy it in bulk from Costco. When I'm grilling rib-eyes, 9 times out of 10, they're getting the Montreal Steak Seasoning treatment first.
- I love Campbell's Tomato Soup. I make it with milk instead of water, and dunk my grilled cheese sandwich into it. And yes, I use Kraft American cheese slices for my grilled cheese sandwiches. It's totally a nostalgia thing.
- I've never tried escargot. Ever since I stepped on a snail barefoot when I was six-years-old, I've hated them with a passion. Can't imagine eating one. But set a plate of sweetbreads or chicken feet in front of me and I'm all over it.
- I drink light beer. I love stout and porters, but not in the hot summer sunshine. When you're floating down the Rogue River in a raft with the cooler tied to it, I like it to be filled with icy cold cans (yes, cans) of light beer. It's as refreshing as water. Because it practically is.
- (Honorable mention): I don't bake. Why? I don't like to measure. But I make mean fruit pies, crisps, and cobblers because you don't have to be precise when making those.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
