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.
Second Helping of Slashfood - June 19
Competitive-Eating Contest to Pit Humans Against Elephants
The Backyard Boom - The Hungry Bride
Reader Comments (Page 1 of 2)
2-10-2006 @ 9:23AM
B said...
Kraft macaroni and cheese. There, I said it, I admit it, sometimes I just want something easy and filling. At least I don't eat it right out of the pan anymore. I also have a Racheal Ray cookbook, although it was a gift. It does have good recepies, though.
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2-10-2006 @ 10:01AM
Brian said...
I read "Flaming Hot Cheetos" as "Flaming Hot Cheerios" and wanted to hear about that :)
Brian
http://candyaddict.com
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2-10-2006 @ 10:08AM
Tammy said...
I use Montreal Steak Seasoning when I'm going to grill tuna or salmon, too. I love the stuff!
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2-10-2006 @ 10:42AM
Brian said...
You are totally cheating yourself by not trying escargot. Even my wife, the fussiest eater in the world, loves them. What's not to love about all that butter and garlic? The little bite of the snail is just an afterthought.
Pretention thy name is "foodie", so I am with you on all of your points, but try the escargot!
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2-10-2006 @ 10:47AM
Stefania Pomponi Butler said...
Brian--I can't do it and will never do it. I can't eat a snail. /shudder
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2-10-2006 @ 10:49AM
B said...
Escargot are pointless. The only reason people like them is the butter and garlic, but you can flavor much tastier foods with those same ingredients.
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2-10-2006 @ 10:49AM
Knifie Sp00nie said...
Instead of margarine, have you tried the blended spread from Land-o-Lakes? It's part butter and part canola oil. I use it on all my toast and baked potatoes.
http://landolakes.com/products/ProductIndex.cfm?ProductCategoryID=10
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2-10-2006 @ 10:54AM
Dan said...
I agree wholeheartedly that one doesnt have to be a snob about food to write about it successfully. Plus I can also relate to the hating baking for the same reason of measuring. As well, I agree with the whole concept of Rachael on the counter all soapy (that is what you meant?)...:)
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2-10-2006 @ 11:02AM
Robyn said...
Yes, snobbery sucks.
I like Rachael Ray also, but about the margarine--I thought they're saying it's bad for you now. Although I've also been wondering where Brummel and Brown falls on that margarine/butter continuum.
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2-10-2006 @ 11:04AM
dave said...
Light beer is a crime... its just normal beer with water added
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2-10-2006 @ 12:03PM
Myron said...
Its good to have at least one thing you refuse to eat. I have never had frog legs or veal. I'm sure they taste fine but I can live without it and I'm game to try just about anything else.
My guilty pleasure is 5 for a dollar ramen noodles. I thought I had a lifetimes worth in college, but ten years later a sore throat drove me to their saltly softness.
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2-10-2006 @ 12:38PM
Candace said...
Taco Bell.
*ducks*
Sorry, I love it.
And I've never tried snails, either, and I don't ever anticipate doing so! I'm not a fan of mushrooms of any sort, even though they seem to be REALLY in vogue right now.
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2-10-2006 @ 1:31PM
Jen said...
The first time I tried escargot was at some fancy shmancy restaurant in Paris. It was naaasty. All I kept thinking, was "grass..dirt..grass..dirt" bleh.
Montreal Steak seasoning - i use it on chicken. Love it.
Oh and Rachel Ray is evil. She'll "MMmmm" even if she were chewing on gum scraped off the bottom of a boot.
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2-10-2006 @ 1:58PM
big_kans said...
love the flamin' hot cheetos. funyuns rock my world too. i think my spray butter trumps your use of margerine, but i like it! i'm not even sure what's in that stuff. campbell's tomato soup is my fave too! i crave that stuff. escargot? isn't that what you find on the sidwalk and pour salt on after it rains?!? and light beer, it's the only way to go. why have twice the calories for the same outcome!
i put vinegar on everything. tacos, noodles, sandwiches, you name it, it's there. same goes for sriracha, i always drown my hummus and soups in that spicy goodness. $.20 ramen=the bomb. lean cuisines-tried 'em all. diet soda is my water.
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2-10-2006 @ 4:10PM
B said...
I've never heard of flaming hot cheerios, but to make them, I'd try something like this:
melt a bunch of butter in a large saucepan at medium-high heat.
Add cheerios & peanuts
Spice with lots of cayenne pepper, paprika, chili pepper, ect to taste. Not really sure if tabasco would work here, but it might
stir and cook untill cheerios are coated with butter/spice mixture and browned nicely.
Serve warm.
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2-10-2006 @ 6:41PM
Lynda said...
I read it as flaming hot cheerios too!! I love tomato soup with shredded cheddar cheese in it...the cheese get all string and gooey...
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2-10-2006 @ 6:49PM
Sharon said...
I have a huge container of Tone's Canadian Steak Seasoning (which I LOVE LOVE LOVE). Is this the same thing as Montreal Steak Seasoning, or do they throw some odd French twist into what the rest of the country uses? And did I mention that I love it?
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2-10-2006 @ 8:08PM
James said...
Brummel and Brown is becoming "I Can't Believe it's not Butter with Yogurt!®"
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2-10-2006 @ 9:43PM
Scott Gentzen said...
I confess:
I love McDonalds cheeseburgers. Not the BigMac, not the QPC, just the little cheeseburgers. A Five Guys is going up closer than the nearest McDonalds though.
I agree on the Montreal Steak Seasoning. I put that on a lot more than I should.
Cheetos.
Stale Peeps....When I get them around Easter time, I poke holes in the wrap and let them sit for a month.
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2-10-2006 @ 9:57PM
jmchez said...
Another reason: You used a food processor to chop coffee beans! That's just wrong and you found out the hard way.
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