quote:

Originally posted by frayedends:

quote:

Originally posted by corsair:


A true foodie, is one who understands food, its pathway of sourcing, preparation, and can appreciate its presentation; you don't need to be a sophisticate to be a foodie. The stereotype of someone who constantly eats out, looks down on diners, stands, walk-up counters, chases Michelin started restaurants, dispenses criticism and hobnobs with chefs, does not make a foodie.

Then I'm pretty close to a true foodie. I just don't like the term because people that use it are more often the stereotype you describe.

Sorry for a drift. When I lived overseas we used the “Redbook” to find restaurants that fit our budget. While I have not used one in years, we used it to figure out where to eat in a new city.
There are some 2 or 3 star that were incredible at a great price. As I recall you would get a sense of dress as well. It was a tool that was useful while traveling. I like the diners, drive in and dives kinda food.

All that said, I struggle with truffle oil as flavor that makes my socks got up and down. For me it’s more marketing.

I must be a philistine because I find the taste of truffles and truffle oil repulsive.

Tastes like rotten dirt to me.

JB

It's great in moderation. As you said, you already had it on fries which were great.

We watch Food Network shows a lot. One judge said he would pretty much automatically vote against any chef who used truffle oil, based on the fakery and the tendency to over-use it. Up until that point, I thought it was just me who didn't care for it.

quote:

Originally posted by Beancooker:
We sell truffle oil. I love it. But truffle oil is like high proof whiskey. It’s good in moderation, but if you have too much, it’s not a good time.

Frayedends, if you would like a bottle of not rancid, tasty truffle oil, email me an address that UPS can deliver to, and I’ll send you a bottle.

Do you have a website?

quote:

Originally posted by Bob at the Beach:
Sorry for a drift. When I lived overseas we used the “Redbook” to find restaurants that fit our budget. While I have not used one in years, we used it to figure out where to eat in a new city.
There are some 2 or 3 star that were incredible at a great price. As I recall you would get a sense of dress as well. It was a tool that was useful while traveling. I like the diners, drive in and dives kinda food.

My statement about chasing Michelin stars is directed those who 'only' seek out starred restaurants, eschewing all other places because of their own sense of entitlement

The red book does a really good job of identifying unique and special places, I like to seek out the Bib Gourmand and Plate ratings. When abroad, I'll splurge for 1-2 meals at a starred place, might as well treat yourself to something elevated and well executed. I'll do some research beforehand, seeking out food writers and journalists who specialize in certain countries/regions, and seek out what they like and recommend.