Well that tears it. I'm going to start eating dog food.

TAKES THAT FOODIES! YOU THINK YOU'RE BETTER THAN ME?!?

That's because taste is not solely governed by the tongue. Taste is also affected by all the other senses

"What are you eating?"
"Food. From some other country. You probably haven't heard of it."
"No, actually it says ALPO on the can."
"Yeah, well it's still made overseas."

You mean that taste incorporates several senses?

SHOCKED I am! SHOCKED!

Maybe they should have tested foodies instead of "foodies".

James!: Maybe they should have tested foodies instead of "foodies".

Same difference. I can't remember who on Fark said it, but they summed up the bullshiat pretty well. "You mean you like food that tastes good? Life must be so hard for you."

GreenAdder: James!: Maybe they should have tested foodies instead of "foodies".

Same difference. I can't remember who on Fark said it, but they summed up the bullshiat pretty well. "You mean you like food that tastes good? Life must be so hard for you."

Can you define a foodie? Or a "foodie" if that's easier.

James!: Can you define a foodie? Or a "foodie" if that's easier.

Take the "fun" out of a fundie and add some Ood.

James!: Can you define a foodie?

Anybody who doesn't eat Cheez Whiz straight out of the can.

How can you not tell the difference between white and red wine? The difference is in the tannin content - and whether that leaves a dry astringent aftertaste on your mouth.

Yes, I can understand not being able to tell a vintage wine with a cheap 10 dollar bottle, but not tell the difference between white and red, I can't even fathom how that's possible.

Chariset: James!: Can you define a foodie? Or a "foodie" if that's easier.

Take the "fun" out of a fundie and add some Ood.

Is this like the term hipster where it means "people I don't like"?

Can you tell the difference between gourmet liver paté and dog food?

Yeah, dog food tastes better.

James!: Can you define a foodie? Or a "foodie" if that's easier.

It's a made-up marketing term for people who are picky about whatever they eat. Sometimes we call them food hipsters. They don't want one of your apples unless it's a Venezuelan twinkle-gourd apple, picked on the eve of the summer solstice and preserved in a vat of Vin Diesel's sweat. If they see you eating anything - anything at all - they'll go on and on about preservatives and artificial ingredients. Even if you're eating an orange. They claim to only be seeking out high-quality, high-nutrition food. But if you trick them into thinking a Hostess doughnut is from Neptune, they'll scarf it down and say it's the most exquisite thing they've ever consumed.

Criticize them, however, or point out how foolhardy they are, and they'll accuse you of eating nothing but McDonald's.

Chariset: James!: Can you define a foodie? Or a "foodie" if that's easier.

Take the "fun" out of a fundie and add some Ood.



We must feed... you, if you are hungry.

GreenAdder: James!: Can you define a foodie? Or a "foodie" if that's easier.

It's a made-up marketing term for people who are picky about whatever they eat. Sometimes we call them food hipsters. They don't want one of your apples unless it's a Venezuelan twinkle-gourd apple, picked on the eve of the summer solstice and preserved in a vat of Vin Diesel's sweat. If they see you eating anything - anything at all - they'll go on and on about preservatives and artificial ingredients. Even if you're eating an orange. They claim to only be seeking out high-quality, high-nutrition food. But if you trick them into thinking a Hostess doughnut is from Neptune, they'll scarf it down and say it's the most exquisite thing they've ever consumed.

Criticize them, however, or point out how foolhardy they are, and they'll accuse you of eating nothing but McDonald's.

I have never encountered such a person and I live in Brooklyn.

I hope this makes that asshole on Chopped who hates red onion mad.

GreenAdder: James!: Can you define a foodie? Or a "foodie" if that's easier.

It's a made-up marketing term

You could have saved time and not bothered saying anything else.

fark marketing people.

James!: GreenAdder: James!: Can you define a foodie? Or a "foodie" if that's easier.

It's a made-up marketing term for people who are picky about whatever they eat. Sometimes we call them food hipsters. They don't want one of your apples unless it's a Venezuelan twinkle-gourd apple, picked on the eve of the summer solstice and preserved in a vat of Vin Diesel's sweat. If they see you eating anything - anything at all - they'll go on and on about preservatives and artificial ingredients. Even if you're eating an orange. They claim to only be seeking out high-quality, high-nutrition food. But if you trick them into thinking a Hostess doughnut is from Neptune, they'll scarf it down and say it's the most exquisite thing they've ever consumed.

Criticize them, however, or point out how foolhardy they are, and they'll accuse you of eating nothing but McDonald's.

I have never encountered such a person and I live in Brooklyn.

Me neither, and I hang out with a lot of cooks, professional and otherwise.

So what? Being a Foodie is a hobby, let them enjoy it.

After spending many years in the restaurant biz, mostly in fine dining/upscale dining, I can say with confidence that most "foodies" culinary knowledge is limited to what they have learned on Good Eats, Iron Chef, Top Chef...basically anything on the Food Network and maybe...maybe a quick glance at a Wine for Dummies book.

Trying to explain that whatever fish (common or obscure) we were serving that night isn't considered "organic" under the current USDA definition for organic was always a fun one. It happened more often than I care to think about.

Customer - "But the Epicurious Magazine said that I should order/purchase organic fish"
Me - "Farm raised perhaps, but most certainly not wild caught. Wild caught by definition cannot be called organic because you have no way of controlling the fishes diet...We are serving an organic, farm raised Scottish Salmon tonight..."
Customer - "Oh farm raised, no thanks"

sigh...

Oh wine, let me tell you about wine. I am far from a sommelier, but it is my job to know everything I can about the wines by the glass and a few bottles from each section in our master wine list (priced low, medium and high). You want a suggestion for a bottle to pair with your meal...sure!!! But, if I am telling you that this particular producer in Bordeaux made an amazing 100% Merlot, and will pair beautifully with what you just ordered, don't farking argue with me about what a traditional Bordeaux blend is and isn't. This particular bottle is unique, that is why I am discussing it with you. Oh, I see...you watched the movie Sideways didn't you? Now you do not like Merlot? You will take a Pinot Noir? You are an idiot.

But I will smile and take that fat tip you are going to leave me anyway.

So glad I am out of the restaurant business.

Well, I like wine, but I keep it simple: German white wines and Italian red wines. I keep it simple for my taste buds.

simplicimus: Well, I like wine, but I keep it simple: German white wines and Italian red wines. I keep it simple for my taste buds.

You know who else sided with the Germans and the Italians.

Red Shirt Blues: simplicimus: Well, I like wine, but I keep it simple: German white wines and Italian red wines. I keep it simple for my taste buds.

You know who else sided with the Germans and the Italians.

Well, I like sushi as well, but I eat it with sake.

simplicimus: Well, I like wine, but I keep it simple: German white wines and Italian red wines. I keep it simple for my taste buds.

Stephen Fry and Hugh Laurie wine tasting video: Link (new window)

"You won't show this, will you? I'm a wine merchant..."

Candygram4Mongo: simplicimus: Well, I like wine, but I keep it simple: German white wines and Italian red wines. I keep it simple for my taste buds.

Stephen Fry and Hugh Laurie wine tasting video: Link (new window)

"You won't show this, will you? I'm a wine merchant..."

Must have been French wines. I can tell the difference between Riesling and a nice Chianti by the smell.

Seriously, they can't tell red from white?

Are we talking Merlot vs Riesling, or Pinot Noir vs Pinot Grigio

Oh, and Penn and Teller did this.

It was too painful to watch as they duped a bunch of yuppies into gushing about how great the organic artisan bruscetta was when it was day old 7/11 french bread and canned tomatoes...

CSB - when you're at a party sometime, mention, loudly, that all light beers taste the same. Invariably, some bro will proclaim that ____ Light sucks, he'd know it anywhere, and that he only drinks _____ .

Then do a blind taste test - Natty Light, Bud Light, Miller Light, Coors Light, and a wild card - Corona light, Heinie light, Amstel light, Keystone Light, Mich light, etc.....

I've done this at least twenty times at bars, parties, and tailgates. The best anyone's ever done is gotten three right. Natty, Bud, Coors, and Miller are identical in taste, which explains the inordinate amount of marketing money that goes into trying to differentiate them.

simplicimus: Well, I like wine, but I keep it simple: German white wines and Italian red wines. I keep it simple for my taste buds.

A lot of people in this country pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti of Great Britain.

Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.

Château Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.

Old Smokey 1968 has been compared favourably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you're really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.

Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.

Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.

Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.

Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuivre Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine's armpit.

I could see some of this, but red and white wine are vastly different. I love red and can't stand most white wines. You could put tasteless red food coloring in white wine, and it would still taste like crap to me.

Trust me, I'd know. And I'm not a wine snob.

Maybe people who only drink crap wine, and if said crap wine were interchanged.

sigdiamond2000: James!: GreenAdder: James!: Can you define a foodie? Or a "foodie" if that's easier.

It's a made-up marketing term for people who are picky about whatever they eat. Sometimes we call them food hipsters. They don't want one of your apples unless it's a Venezuelan twinkle-gourd apple, picked on the eve of the summer solstice and preserved in a vat of Vin Diesel's sweat. If they see you eating anything - anything at all - they'll go on and on about preservatives and artificial ingredients. Even if you're eating an orange. They claim to only be seeking out high-quality, high-nutrition food. But if you trick them into thinking a Hostess doughnut is from Neptune, they'll scarf it down and say it's the most exquisite thing they've ever consumed.

Criticize them, however, or point out how foolhardy they are, and they'll accuse you of eating nothing but McDonald's.

I have never encountered such a person and I live in Brooklyn.

Me neither, and I hang out with a lot of cooks, professional and otherwise.

Seriously? I know dozens of people like this. They're the type that go to a restaurant, take a picture of the food and upload it to facebook with a ridiculous over-the-top description. I defriended four people for doing that.

Internet Meme Rogers: Best In The World: "Genius creates, and taste preserves. Taste is the good sense of genius; without taste, genius is only sublime folly." - Alexander Pope

Ppl always b sayin that everything is tha same with a clothes pin on ur nose & a blind fold but that isn't true. I can't spit about wine cuz I don't drink BUT I do kno vodka. High end vodka like G Goose don't taste like Popov. METREX don't taste like store brand, JJ's dogs don't taste like 7-11, extracetera.

But I'll pop a script on u: 1 night @ Rutgers (my alma martha) we had us a mad cray parrrrty. We had Lady Gaga thumpin' (don't LOL biatch can magnatize a stripper pole) tha vodka gummi bears, pudding shots, Bud Lime, & a bowl full of jimmy hats. But this rager turned major, tha door was blowin up like a pager, & our buyer was not a soothsayer. So, we started running out of shiat. So, what I done is get into Christ mode & I filled tha vodka bottle w/ water. I was makin shortys screwdriverz w/water & OJ but they didn't kno so they was fallin on tha bricks.

Moral being: yo, mayb sum thingz u can't tell about if u put them in tha right package or tha right drink BUT if u stick a shot of Jager & a shot of piss in front of bro, bro's gonna knot ha difference.

I know not everyone here digs your schtick, but you amuse the hell out of me. Good work.

Me too. Keep it up.

GreenAdder: James!: Maybe they should have tested foodies instead of "foodies".

Same difference. I can't remember who on Fark said it, but they summed up the bullshiat pretty well. "You mean you like food that tastes good? Life must be so hard for you."

I hate the term "foodie"... but I'd fit into the category (though I don't go around bragging about it.)

I'm a person who loves to try all sorts of new things, as long as they're fresh and prepared well. I eat zero fast food, and I'm very adventurous in looking for new things.

But at the same time I care very little for presentation, goofy trends, and all the other stuff that makes someone a "foodie".

But if you tell me you like Olive Garden, I'm going to tell you that you could get much better tasting food for the same price.

downstairs: I could see some of this, but red and white wine are vastly different. I love red and can't stand most white wines. You could put tasteless red food coloring in white wine, and it would still taste like crap to me.

Trust me, I'd know. And I'm not a wine snob.

Maybe people who only drink crap wine, and if said crap wine were interchanged.

That's the point of the whole article. The food colored wine more than likely would taste better to you than the same white wine uncolored, because you are expecting it too.

Sorry if that offends your self image.

I find it fascinating and informative. It might be why I cannot recreate a particular chicken dish I once made as well as a simple steak with wilted spinach greens. I have the recipes, but the atmosphere and everything else worked together to make the meal magical.