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Discussion Starter · #1 ·
Can a thread about what a <a href="http://forum.slowtwitch.com/Slowtwitch_Forums_C1/Triathlon_Forum_F1/Foodies_unite!_P1645841/" target="_blank">foodie is or isn't</a> escalate into a potential flame war....<br><br>
To me, a foodie is someone who is interested in their food....how it's prepared, why it's made, and most importantly how it tastes. Does it represent what it's supposed to be? How can an enterprising cook put their own spin on it? Does the spin work? What can I do to make it my own?<br><br>
It doesn't matter to me if you're talking black truffles or the best cheesesteak in Philly. It's all fair game. Some of the best meals in my life have been in dives (uh...a taco stand in East LA where you fear getting shot comes to mind....best taquitos ever!) as well as fine restarants. Whether I'm eating a wonderfully loaded Chicago dog or a fine Dover sole, I'm a foodie and proud of it.<br><br>
Discuss! <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">
 

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A person is as much of a triathlete if they just did their first or if they're an Ironman. But more importantly, a person is a triathlete if they think they are. Most people consider themselves worthy of the title after they've completed their first triathlon. For others it's their second or third, after they've achieved a certain level of understanding and comfort. And for others, they consider themselves once they've commited to the goal of competing in a triathlon even if they are still in training. As long as the person thinks they are, live the life of one, seek to learn more about the sport the way a hobby of passion can be, and pay respect to others with similar abilities and even those more accomplished, then they are that which they are living. You're a foodie because you act the part, live the part, talk the part, and want to continue to learn more. Nothing more. Nothing less.
 

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Discussion Starter · #4 ·
1! No wonder we get along so well. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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Simple. It's the same qualification standard for a wine-geek. If you take your YellowTail seriously, more power to you and you're welcome in my house any time. But if you can't tell me why you brought YellowTail instead of a Barbera D'Asti for a dollar more, you can kindly get the hell off my property before I release the hounds.<br><br>
edit - Of course, if you just didn't know better, I'm <i>always</i> happy to show you the path to wine enlightenment with a little taste-off.
 

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Discussion Starter · #6 ·
I have to make a confession. I have Yellowtail in my house though it doesn't grace my glass unless I'm desperate, which really isn't often since at last count my wine fridge is overflowing and we still have 3 cornies in the beer fridge. Anyway, I do have to say Yellowtail as a cooking wine is great. Lends a lively acidity to tomato sauces and beurre blancs. No annoying tannins or other strange flavors to overcome. It's consistent and I like consistency when I'm building sauces. I cook with it and in fact splashed some into the caper sauce I made today. The fact that I chose something else to drink has to count for something.
 

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That's what I mean. If you have a reason for liking it, that's great. Lucky you for finding a wine that works, with such wide availability and low price.<br><br>
The people that chap my hide are the ones who supposedly "know" wine (the swirl and spit type) and then pour me a glass of this great $4 Australian wine they found..."Yellow-something." When I ask what they like about it, "it's cheap." Uh huh. Thanks for the wine, now where's my stupid stick? Next you're going to tell me that Wal-Mart is the greatest thing to ever happen to America. Is there a difference?
 

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Discussion Starter · #8 ·
Well that's a beef I have with all the people who say cook with wine you will drink.<br><br>
You have to ask yourself why you're using the wine. If it's for a Risotto al Vino Rosso where most of the flavor comes from the wine, I'd be more apt to choose a more expensive full flavored wine albeit with less tannins (since tannins are usually party killers). If it's for say a tomato sauce where a little alcohol will open the tomato flavor up, a glup from a $4 bottle of YT works as well as a shot of vodka. It's all about the context of the food. Yep, I take my food seriously.<br><br>
This is the reason why I have a 1.5 l bottle of YT chard or Cavit PG on the bottom shelf of my fridge all the time. There is a time & a place for this kind of wine.
 

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Hm. You might have to teach me about the proper use of alcohol in my food. I've always gone by intuition, but what you say makes more sense.
 

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Ah but I find food very funny sometimes. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
Seriously, I can't claim "foodie" status, but I enjoy the creations of those who can do so. Cooking for one a lot of the time, I've adopted the "it's a gourmet meal if it involves opening more than one package" school of thought. <img alt="wink.gif" src="http://files.kickrunners.com/smilies/wink.gif"><br><br>
And yet I have my moments and can be inspired by salmon or fresh tuna (not the canned variety).<br><br>
However, as I eat my take-out and enjoy a glass of wine with it (admittedly I choose wines for their odd names--for instance "herding cats" and "goats do roam" and "funky llama"<img alt="wink.gif" src="http://files.kickrunners.com/smilies/wink.gif">, I drink a toast to the real foodies, and especially (if the take-out is from an especially good place) those who made my food.<br><br>
Bon appetit!
 

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The Funky Llama is great! Goats do Roam is okay, but not great. Never heard of Herding Cats, sounds fun. Others I can think of:<br><br>
o Killer Cab - Very good<br>
o Pinot Evil - Very bad<br>
o Three Legged Red - Good<br><br>
I'm sure there are others. DW loves to label shop for me.
 

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Discussion Starter · #12 ·
I've done my fair share of label shopping and it's fun though we have had some real duds. The last wine I bought based on the label were from Mike Ditka (Da Merlot & Da Pinot Grigio). No idea how they taste since we bought them for a friend from Chicago who is a huge sports fan. We need to ask him how they were. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
We can talk specifics about cooking with wine next weekend, Bannon. As you've probably guessed, I'm rather opinionated about the matter.
 

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Hobey: Thanks for the tip on the yellowtail.........I am always in a quandry over what wine to use....doesn't make sense to use the real good ones in a dish...I'd rather drink it! <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif"><br><br>
Regarding a foodie...........anyone who is really interested in all kinds of food......really focused on food......maybe to the point of being a little obsessed...hmm that's me!
 

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There has been a classic slowtwitch exchange that has left me laughing out loud. This guy writes in wondering why he got yelled at for running with his friends down a groomed XC ski trail...<br><br><a href="http://forum.slowtwitch.com/gforum.cgi?post=1648400;sb=post_latest_reply;so=ASC;forum_view=forum_view_collapsed;;page=unread#unread" target="_blank">http://forum.slowtwitch.com/gforum.c...=unread#unread</a>
 

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Slowtwitch is great for watching grown adults get really upset and worked up over the craziest of things. If you think the I-pod/no-i-pod threads here are intense.....well, check out some of the stuff over there. Was it JR who once said that they would argue over anything?
 

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*sigh* I wish I was more of a foodie. I'm vegetarian - no huge ethical or health reason, I have just never cared much for meat so I haven't eaten it for over 15 years. Sadly, I'm quite uninspired lately by my meals and I can't seem to get out of the rut. Nothing excites me <img alt="sad.gif" src="http://files.kickrunners.com/smilies/sad.gif">
 

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Some actual good discussion in there, though you have to dig. I am not sure I wouldn't have screwed this up. I would tend to assume if there were special trail rules for snow and non-snow, there would be a sign at the parking area. I am no skier. The few times I have been on XC skis, it has been in unchartered areas, and I am not sure I would recognize a groomed trail as being for skiers. I am of the mindset (not correct, but it is my mindset) that if you are out skiing you take what is there and harder is better. What do footprints do anyway? I assume it just makes for a not-quite-so-comfy route? Again, I no zip about it, but am actually glad you linked this so I can prevent the mistake.<br><br>
I have chewed out a few mountain bikers in IL while hunting who were riding on clearly marked non-bike trails.
 

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Discussion Starter · #19 ·
That's what got me thinking about why I'm using the wine in the first place. It's all about how big a role the wine/alcohol plays in the final dish.<br><br>
In general, recipes that call for white wine just need that bit of sweet acidity to balance everything else i.e. lemon caper sauces (briny heaven), steamed mussels (garlic rules). There are very few recipes where the white wine is the star of the show. This is where the YT comes in.<br><br>
Tomatoes have a lot of alcohol-soluble flavors so a little splash of something can unlock them. I usually use YT for this or vodka even.<br><br>
Red wines are trickier since the reason you use the red is because it's more intense and it's more of an integral part of the dish (boeuf bourguignon anyone?). The key here is avoiding the tannins (reduced tannins are truly wretched) so taste it and imagine how it would taste reduced. I typically choose lighter fruit-forward pinots or burgundies, usually bottles in the $8-$10 range. It all depends on what other flavors it's paired with. Mine are usually with beef or dried fruit.<br><br>
Beer is the same. Unless it's something like a Guinness Lamb Stew where you have to use an Irish stout (Guinness, Murphys, etc.), middle of the road American pale ales that are more malty than hoppy rule in chilis and fish batters. Cans of American macros are perfect for braising brats and shoving up the backside of a chicken for beer can chicken. This is one of the few times I'd have a can of Bud or PBR in my hand.<br><br>
Harder stuff....ditto. There are times you reach for the cheaper brandy and times for Cognac.<br><br>
I can go on and on but you get the idea. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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Hobey: On another note.......I am having a Tapas 40th BDay party for my sister......am trying to keep with the spanish theme as much as possible, do you have any good tapas recipes?
 
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