I don't get the negative connotation with this term. I'm not talking
about the "holier than thou attitude that I'm better than you because I
cook from scratch". I'm talking about the attitudes seen here where
people enjoy cooking and love to share that with others. Anyone who
likes to cook is a food snob of some sort. Certain foods are preferred
and may be even demanded. Food quality is expected and insisted on.
Even certain brands are the only brands some cooks will use. A lot of
people that cook from scratch are picky about their ingredients. The
only place I've been called a food snob is here and it's the only place
I've been called a food-nazis. I'll bet most people don't even know
what either is in RL and if I was called either, it would be a
compliment rather than an insult. So why are some taking offense to
this term?

Move to New York: you'll instantly get the negative connotations of
"food snob." Here, pretense is just as important as quality, and in
approximately eight hours there will be three upscale, minimalist
restaurants serving the ol' poached Sizchuan sea bass with truffled
yuzu fois gras foam for every single resident.

Naturally, then, I hate food snobs, and I yearn to go to a *real* city
where hot chocolate doesn't cost $5, where people eat at lunch counters
and where waiters don't hand out their head shots with dessert.

~patches~ wrote:
> I don't get the negative connotation with this term.

Depends what you mean by food snob. If it's being discerning about
what you eat I think that makes perfect sense. If it means despising
those whose tastes you think inferior to yours that's not very pleasant
altho' we're probably all guilty of it to some degree! And if it means
being pretentious about food as are too many restaurants and their
customers I think that's stoopid.

"~patches~" > wrote in message
...
>I don't get the negative connotation with this term. I'm not talking about
>the "holier than thou attitude that I'm better than you because I cook from
>scratch". I'm talking about the attitudes seen here where people enjoy
>cooking and love to share that with others. Anyone who likes to cook is a
>food snob of some sort. Certain foods are preferred and may be even
>demanded. Food quality is expected and insisted on. Even certain brands
>are the only brands some cooks will use. A lot of people that cook from
>scratch are picky about their ingredients. The only place I've been called
>a food snob is here and it's the only place I've been called a food-nazis.
>I'll bet most people don't even know what either is in RL and if I was
>called either, it would be a compliment rather than an insult. So why are
>some taking offense to this term?

Because the word "snob" has definite connotations of superiority and looking
down on others. Also because the term "food snob" can apply to someone who
really does not know much about food and cooking but is into what's
prestigious, rare, and expensive and looks down on "ordinary" food no matter
how great it is.

Caring about food and quality of ingredients is one thing, but being a jerk
about it is another. Take these two responses to someone who posts about
making mac and cheese with velveeta:

1) You tasteless moron, don't you know that velveeta is garbage and you
should be using aged cheddar?

2) Have you ever tried aged cheddar instead of velveeta? You might like it a
lot more.

See my point?


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

> wrote in message
ups.com...
> Move to New York: you'll instantly get the negative connotations of
> "food snob." Here, pretense is just as important as quality, and in
> approximately eight hours there will be three upscale, minimalist
> restaurants serving the ol' poached Sizchuan sea bass with truffled
> yuzu fois gras foam for every single resident.
>
> Naturally, then, I hate food snobs, and I yearn to go to a *real* city
> where hot chocolate doesn't cost $5, where people eat at lunch counters
> and where waiters don't hand out their head shots with dessert.

Hoboken.

>> I yearn to go to a *real* city where hot chocolate doesn't cost $5

> Hoboken.

Absolutely! Thank God there are very few restaurants there with
wunderkind chefs just dying to show the world their talent. Because
what we *really* need these days is a good BLT. (With no lobster in
it, please, and hold the brioche bun.)

Hoboken's got lots of good, reasonably priced restaurants, and the
diversity is fantastic: Thai, Indian, Malaysian. Just a couple weeks
ago I went to a nice little Indian buffet that was unpretentious,
friendly and good. (Though Dosa Hut in Jersey City absolutely knocks
my socks off.) And that one old lunch counter on Washington, still
hanging on, still charging two bucks for a sandwich.

Still, it's hard to be all positive. I used to like that bakery across
from city hall, but I draw the line at a buck a cookie. And you know
that Clam Broth House a block away, with the great neon sign on the
roof? Gone. Totally gone. Because God knows we need more condos.

~patches~ wrote:
>
> I don't get the negative connotation with this term. I'm not talking
> about the "holier than thou attitude that I'm better than you because I
> cook from scratch". I'm talking about the attitudes seen here where
> people enjoy cooking and love to share that with others. Anyone who
> likes to cook is a food snob of some sort. Certain foods are preferred
> and may be even demanded. Food quality is expected and insisted on.
> Even certain brands are the only brands some cooks will use. A lot of
> people that cook from scratch are picky about their ingredients. The
> only place I've been called a food snob is here and it's the only place
> I've been called a food-nazis. I'll bet most people don't even know
> what either is in RL and if I was called either, it would be a
> compliment rather than an insult. So why are some taking offense to
> this term?

As the one who issued the "food-nazi" designation, my thoughts on food
snobs:

A food snob is one who only shops "organic" because "organic" indicates
quality (which it does not).

A food snob is one who looks down at those who buy frozen vegetables
(plain frozen, not prepared with sauces and such) instead of more
expensive fresh vegetables.

A food snob is one seeks out esoteric food items, not in a search for
the new and interesting, but rather as a way to attempt to impress their
equally shallow friends the same way they do with their car / house /
kids private school / etc.

A food snob is not a gourmet by any stretch of the imagination, they are
nothing more than a culinary name dropper.

BTW, a "food-nazi" and a "food snob" are not even remotely related.

Pete C.

In article >,
~patches~ > wrote:

> I don't get the negative connotation with this term. I'm not talking
> about the "holier than thou attitude that I'm better than you because I
> cook from scratch". I'm talking about the attitudes seen here where
> people enjoy cooking and love to share that with others. Anyone who
> likes to cook is a food snob of some sort. Certain foods are preferred
> and may be even demanded. Food quality is expected and insisted on.
> Even certain brands are the only brands some cooks will use. A lot of
> people that cook from scratch are picky about their ingredients. The
> only place I've been called a food snob is here and it's the only place
> I've been called a food-nazis. I'll bet most people don't even know
> what either is in RL and if I was called either, it would be a
> compliment rather than an insult. So why are some taking offense to
> this term?

<lol> I've been reading and participating in this thread,
and I never really took offense at the term.
Nor did I get the impression anyone else really did? :-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Peter Aitken" > wrote:
> Because the word "snob" has definite connotations of superiority and
> looking down on others. Also because the term "food snob" can apply to
> someone who really does not know much about food and cooking but is into
> what's prestigious, rare, and expensive and looks down on "ordinary" food
> no matter how great it is.

Not directly food, but cooking related...

This past weekend I went down my street to see the open house model
apartments in a building that is converting from rental to condo. The
building is about 80% studios. There were two men there critiquing the
upgraded model, which among other things had granite counter tops. In an
obvious name-dropping manner, they said they would immediately rip out the
GE refrigerator and stove and replace them with Subzero and Viking. Rather
than impressing me with their high falutin tastes, I was thinking if I were
so rich, I'd be looking for something other than a studio here than worrying
about the brand of appliances. But that's just me.

--
( #wff_ng_7# at #verizon# period #net# )

Pete C. wrote:

<snip>
>
> BTW, a "food-nazi" and a "food snob" are not even remotely related.

IMO, both are related in that they involve food and food choices. Every
cook is a food-nazi as is everyone that cooks for their kids by
restricting certain food ingredients or certain foods. Everyone who
cooks is a food snob because by default certain ingredients or certain
foods are preferred. Both are about food choices and preferences. I'm
wondering what you call the nosey people who make up these terms as a
way to belittle other people who choose to take control over their food
choices and make themselves feel better
>
> Pete C.

Peter Aitken a écrit :

> Because the word "snob" has definite connotations of superiority and looking
> down on others.

Actually, food snob is an ad hominem and so does not need to be used in
rational manner. It is usually levelled at someone (the insultee) who
expresses an interest in a particular aspect of food which someone else
(the insulter) finds either irrelevant or that it is an attempt to
"show off" and make evident their own inadequacies.

Once, on an IRC channel, we were discussing cooking and some doofus
came on and called me a fag for even talking about food with women on
line. And he wasn't a Muslim either.

Some people who are severely thin-skinned (remember webtv?) are
offended by the very fact that other post and express interest in
matters that they (the sensitive ones) know nothing about and these
people feel the need to lash out and call others various names in order
to assuage their feelings of inadequacy. Which is not to say they are
inadequate, but they feel that way.

> Caring about food and quality of ingredients is one thing, but being a jerk
> about it is another. Take these two responses to someone who posts about
> making mac and cheese with velveeta:
>
> 1) You tasteless moron, don't you know that velveeta is garbage and you
> should be using aged cheddar?
>
> 2) Have you ever tried aged cheddar instead of velveeta? You might like it a
> lot more.

Both are valid. If responding to Wolfie, the first one even more so ;-)

~patches~ wrote:
>
> Pete C. wrote:
>
> <snip>
> >
> > BTW, a "food-nazi" and a "food snob" are not even remotely related.
>
> IMO, both are related in that they involve food and food choices. Every
> cook is a food-nazi as is everyone that cooks for their kids by
> restricting certain food ingredients or certain foods. Everyone who
> cooks is a food snob because by default certain ingredients or certain
> foods are preferred. Both are about food choices and preferences. I'm
> wondering what you call the nosey people who make up these terms as a
> way to belittle other people who choose to take control over their food
> choices and make themselves feel better
> >
> > Pete C.

Nope there are big differences.

A "food-nazi" fanatically excludes or include items from their kitchen /
diet based on unsound generalizations or ideas (waiting for your white
sugar explanation). These people often have fringe views in other areas
as well.

A "food snob" blindly follows food trends just like fashion trends and
is more interested in stroking their ego and impressing their shallow
friends than in finding / producing good food. These are the same type
who do the $50k+ kitchen remodel and then never do more than make coffee
in it.

A "normal good cook" follows neither of these paths. They look for
quality items regardless of their trendieness, expense or environmental
affiliations. They make no fanatical exclusions or inclusions to their
diet. These are the type of people who favor function over form and do
not fuss over getting a kitchen that looks like it's out of some
magazine.

Pete C.

Pete C. a écrit :

> As the one who issued the "food-nazi" designation, my thoughts on food
> snobs:
>
> A food snob is one who only shops "organic" because "organic" indicates
> quality (which it does not).

Organic indicates a certain quality in the growing or husbanding of the
food. Organic for example (at least here in Canada) means meat without
hormones or antibiotics. It means no use of chemical pesticides
(although pesticide drift from other farms is always possible) or GMO
plants. So yes, it does mean quality. Whether the food tastes better
is a moot point, once you have made that decision.

> A food snob is one who looks down at those who buy frozen vegetables
> (plain frozen, not prepared with sauces and such) instead of more
> expensive fresh vegetables.

I prefer fresh vegetables and have not bought frozen veg in years. I
don't particularly think vegetables improve through freezing and I
rarely freeze leftovers (possibly because there are rarely enough
leftovers to freeze).

> A food snob is one seeks out esoteric food items, not in a search for
> the new and interesting, but rather as a way to attempt to impress their
> equally shallow friends the same way they do with their car / house /
> kids private school / etc.

Ah, yes. My shallow friends. I feel sooooo ashamed...I could be
eating hot dogs but instead I prefer rack of lamb because it impresses
my shallow friends...the same friends that I discuss private schools
with when having pté de foie gras with truffles at the Tour
d'argent...which is to say no one. You must live a very restricted
life if this is the opinion you have. So, according to you, one cannot
like esoteric food items without risking an ad hominem from the distaff
side? Food nazi!

> A food snob is not a gourmet by any stretch of the imagination, they are
> nothing more than a culinary name dropper.

Escoffier! Carême! Bocuse!

> BTW, a "food-nazi" and a "food snob" are not even remotely related.

You can say THAT again!

Patches,
Using an opinion that you once expressed in a post that the most significant
values about loving food and cooking involve relating to other people and
sharing, and all of that; it then follows that snobbery would be
detrimental to the quality of those relationships and not an attribute you
would be happy to internalize.

But the term "snob" like most English words today is used so loosely there
can only be relative definitions. There is nothing wrong with being called a
snob if it means being a fussy cook and/or eater --there is no message being
expressed by your choices, other than personal preference (as long as it is
consistent). However, if you bring a caviar dish to a potluck little-league
picnic knowing that potato salad, hot dogs, and baked beans were the usual
fare, you are using the food to try to impress people. That would be
snobbery in the true sense of the word, i.e. you would be intentionally
upwardly distancing yourself from the group.

The worst part of it is that "snob" is a label. Labeling people sucks in any
shape or form. A label is subjective, open to interpretation, puts one in a
box that is difficult to climb out of ; and once accepted and internalized
becomes self-fulfilling.

I can't think of any way to use "snob" in a positive way (other than in a
joke).

Lefty
--
Life is for learning










"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> ~patches~ > wrote:
>
> > I don't get the negative connotation with this term. I'm not talking
> > about the "holier than thou attitude that I'm better than you because I
> > cook from scratch". I'm talking about the attitudes seen here where
> > people enjoy cooking and love to share that with others. Anyone who
> > likes to cook is a food snob of some sort. Certain foods are preferred
> > and may be even demanded. Food quality is expected and insisted on.
> > Even certain brands are the only brands some cooks will use. A lot of
> > people that cook from scratch are picky about their ingredients. The
> > only place I've been called a food snob is here and it's the only place
> > I've been called a food-nazis. I'll bet most people don't even know
> > what either is in RL and if I was called either, it would be a
> > compliment rather than an insult. So why are some taking offense to
> > this term?
>
> <lol> I've been reading and participating in this thread,
> and I never really took offense at the term.
> Nor did I get the impression anyone else really did? :-)
> --
> Peace, Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
Nicholson

alsandor wrote:
>
> Pete C. a écrit :
>
> > As the one who issued the "food-nazi" designation, my thoughts on food
> > snobs:
> >
> > A food snob is one who only shops "organic" because "organic" indicates
> > quality (which it does not).
>
> Organic indicates a certain quality in the growing or husbanding of the
> food. Organic for example (at least here in Canada) means meat without
> hormones or antibiotics. It means no use of chemical pesticides
> (although pesticide drift from other farms is always possible) or GMO
> plants. So yes, it does mean quality. Whether the food tastes better
> is a moot point, once you have made that decision.

Again, organic is not an indicator of quality only and indicator of
growing conditions mostly. Depending on how the crops do, something may
be organic, but be total crap where the non organic equivalent may have
produced stellar results. Neither organic nor non-organic is an
indicator of product quality.

>
> > A food snob is one who looks down at those who buy frozen vegetables
> > (plain frozen, not prepared with sauces and such) instead of more
> > expensive fresh vegetables.
>
> I prefer fresh vegetables and have not bought frozen veg in years. I
> don't particularly think vegetables improve through freezing and I
> rarely freeze leftovers (possibly because there are rarely enough
> leftovers to freeze).

I certainly prefer fresh vegetables as well, however they are not always
reasonably priced or practical. When the growing season has been bad the
fresh item is often much more expensive that the frozen version, if it's
available at all. As for practicality, when you're single it's not
terribly practical to buy some items fresh when they are in large single
units. As for leftovers, I freeze a great deal of leftovers since it's
not practical to cook in single serving portions. I cook "family" sized
quantities, portion and freeze the extra.

>
> > A food snob is one seeks out esoteric food items, not in a search for
> > the new and interesting, but rather as a way to attempt to impress their
> > equally shallow friends the same way they do with their car / house /
> > kids private school / etc.
>
> Ah, yes. My shallow friends. I feel sooooo ashamed...I could be
> eating hot dogs but instead I prefer rack of lamb because it impresses
> my shallow friends...the same friends that I discuss private schools
> with when having pté de foie gras with truffles at the Tour
> d'argent...which is to say no one. You must live a very restricted
> life if this is the opinion you have. So, according to you, one cannot
> like esoteric food items without risking an ad hominem from the distaff
> side? Food nazi!

Nope, esoteric foods are fine, the difference is the motivation, not the
ingredient. I'm constantly searching for new and interesting food, both
restaurants and recipes. I also have lamb frequently BTW and I'm
certainly not trying to impress anyone since I'm generally eating alone.
I do try to avoid the rack of lamb however as it's usually overpriced in
relation to other equally tasty cuts.

Pete C.


>
> > A food snob is not a gourmet by any stretch of the imagination, they are
> > nothing more than a culinary name dropper.
>
> Escoffier! Carême! Bocuse!
>
> > BTW, a "food-nazi" and a "food snob" are not even remotely related.
>
> You can say THAT again!

Pete C. wrote:

> ~patches~ wrote:
>
>>Pete C. wrote:
>>
>><snip>
>>
>>>BTW, a "food-nazi" and a "food snob" are not even remotely related.
>>
>>IMO, both are related in that they involve food and food choices. Every
>>cook is a food-nazi as is everyone that cooks for their kids by
>>restricting certain food ingredients or certain foods. Everyone who
>>cooks is a food snob because by default certain ingredients or certain
>>foods are preferred. Both are about food choices and preferences. I'm
>>wondering what you call the nosey people who make up these terms as a
>>way to belittle other people who choose to take control over their food
>>choices and make themselves feel better
>>
>>>Pete C.
>
>
> Nope there are big differences.
>
> A "food-nazi" fanatically excludes or include items from their kitchen /
> diet based on unsound generalizations or ideas (waiting for your white
> sugar explanation). These people often have fringe views in other areas
> as well.

Wait a minute, most cooks especially those really into cook does this.
I do because of food allergies, sensitivities, and beliefs. So by your
definition I am a food nazi. I don't like that term and I have given
you my reasons for not eating white sugar. I don't think I have fringe
views in other areas unless you call always treating people as you would
like to be treated a fringe view.

>
> A "food snob" blindly follows food trends just like fashion trends and
> is more interested in stroking their ego and impressing their shallow
> friends than in finding / producing good food. These are the same type
> who do the $50k+ kitchen remodel and then never do more than make coffee
> in it.

food snob - someone who lords it over someone else because they perceive
they are a better cook than the person they are judging - my definition

>
> A "normal good cook" follows neither of these paths. They look for
> quality items regardless of their trendieness, expense or environmental
> affiliations. They make no fanatical exclusions or inclusions to their
> diet. These are the type of people who favor function over form and do
> not fuss over getting a kitchen that looks like it's out of some
> magazine.
>

BS! I've cooked for years! I know cooks who will not use this or that
for whatever reason. I'm a damn cook and I know it but I'm the first to
admit my preferences are not for everyone and guess what, my kitchen
does not look like it came out of a magazine. Sometimes I wish it did
but it never will. It is neat, tidy, functional and very much an
expression of my personality as a cook.
> Pete C.

OmManiPadmeOmelet wrote:
> In article >,
> ~patches~ > wrote:
>
> > I don't get the negative connotation with this term. I'm not talking
> > about the "holier than thou attitude that I'm better than you because I
> > cook from scratch". I'm talking about the attitudes seen here where
> > people enjoy cooking and love to share that with others. Anyone who
> > likes to cook is a food snob of some sort. Certain foods are preferred
> > and may be even demanded. Food quality is expected and insisted on.
> > Even certain brands are the only brands some cooks will use. A lot of
> > people that cook from scratch are picky about their ingredients. The
> > only place I've been called a food snob is here and it's the only place
> > I've been called a food-nazis. I'll bet most people don't even know
> > what either is in RL and if I was called either, it would be a
> > compliment rather than an insult. So why are some taking offense to
> > this term?
>
> <lol> I've been reading and participating in this thread,
> and I never really took offense at the term.
> Nor did I get the impression anyone else really did? :-)


Try watching Posh Nosh!
Those are food snobs...
Then go out and embarrass some vegetables.

Susan B.

In article >,
"Knit Chic" > wrote:

> I haven't been to Hoboken in years and years ... lived there for a bit along
> my travles. What I remember most is the food was good at a good price.
> Oh .. that and they VERY hot fire fighters
> I had a nice view from my window
>

Hey Damsel!

Looks like another one has entered the competition for "list trollop"...

<lol>
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

~patches~ wrote:
>
> Pete C. wrote:
>
> > ~patches~ wrote:
> >
> >>Pete C. wrote:
> >>
> >><snip>
> >>
> >>>BTW, a "food-nazi" and a "food snob" are not even remotely related.
> >>
> >>IMO, both are related in that they involve food and food choices. Every
> >>cook is a food-nazi as is everyone that cooks for their kids by
> >>restricting certain food ingredients or certain foods. Everyone who
> >>cooks is a food snob because by default certain ingredients or certain
> >>foods are preferred. Both are about food choices and preferences. I'm
> >>wondering what you call the nosey people who make up these terms as a
> >>way to belittle other people who choose to take control over their food
> >>choices and make themselves feel better
> >>
> >>>Pete C.
> >
> >
> > Nope there are big differences.
> >
> > A "food-nazi" fanatically excludes or include items from their kitchen /
> > diet based on unsound generalizations or ideas (waiting for your white
> > sugar explanation). These people often have fringe views in other areas
> > as well.
>
> Wait a minute, most cooks especially those really into cook does this.
> I do because of food allergies, sensitivities, and beliefs.

Ok, well, I have no allergies, sensitivities or beliefs. Everything is
fair game in my kitchen. Heck, I'm allergic to cats and I have a cat.

> So by your
> definition I am a food nazi. I don't like that term and I have given
> you my reasons for not eating white sugar.

I don't recall an explanation of the white sugar thing. I recall a vague
reference to "problems" with it when you were younger. I also recall a
reference to a child with allergies to (presumably) nitrates / nitrites
in hot dogs.

> I don't think I have fringe
> views in other areas unless you call always treating people as you would
> like to be treated a fringe view.

I tend to subscribe to that last one for the most part, but it does seem
rather fringe these days.

>
> >
> > A "food snob" blindly follows food trends just like fashion trends and
> > is more interested in stroking their ego and impressing their shallow
> > friends than in finding / producing good food. These are the same type
> > who do the $50k+ kitchen remodel and then never do more than make coffee
> > in it.
>
> food snob - someone who lords it over someone else because they perceive
> they are a better cook than the person they are judging - my definition

That would be more of an ego thing than a food snob thing. Fortunately I
am 100% ego free (mostly self esteem free as well). I consider myself a
decent cook, but certainly not a master chef of any sort. I do think I'd
enjoy an evening second job as a line cook though.

>
> >
> > A "normal good cook" follows neither of these paths. They look for
> > quality items regardless of their trendieness, expense or environmental
> > affiliations. They make no fanatical exclusions or inclusions to their
> > diet. These are the type of people who favor function over form and do
> > not fuss over getting a kitchen that looks like it's out of some
> > magazine.
> >
>
> BS! I've cooked for years! I know cooks who will not use this or that
> for whatever reason. I'm a damn cook and I know it but I'm the first to
> admit my preferences are not for everyone and guess what, my kitchen
> does not look like it came out of a magazine. Sometimes I wish it did
> but it never will. It is neat, tidy, functional and very much an
> expression of my personality as a cook.
>

I've cooked for probably 28 years, and am pretty decent at it. I'm the
first one to tell my friends how bloody easy something is (like creme
brulee) and show them how to do it when they think my cooking is great.

My kitchen is certainly not magazine grade either. The "star" of my
kitchen is a well used Hobart N50 mixer which I love since it handles my
famous (in 7 states) chocolate chip cookie dough without even slowing
down (I previously had broken several spoons mixing the stuff).

I buy my pans, particularly Calphalon, as seconds at Homegoods /
Marshall's where I get them half price with a ding that I would put in
them anyway in the first week of use. My appliances are all nice, but
they are not matched, nor are my knives. My primary knife is a Sabatier
8" chef's knife that used to belong to my grandmother.

I don't try to impress anyone, stroke my non-existant ego, make any sort
of social / environmental statement or any other such thing, I just cook
whatever strikes my fancy.

Pete C.

~patches~ wrote:
>
> alsandor wrote:
>
> > Pete C. a écrit :
> >
> >
> >>As the one who issued the "food-nazi" designation, my thoughts on food
> >>snobs:
> >>
> >>A food snob is one who only shops "organic" because "organic" indicates
> >>quality (which it does not).
> >
> >
> > Organic indicates a certain quality in the growing or husbanding of the
> > food. Organic for example (at least here in Canada) means meat without
> > hormones or antibiotics. It means no use of chemical pesticides
> > (although pesticide drift from other farms is always possible) or GMO
> > plants. So yes, it does mean quality. Whether the food tastes better
> > is a moot point, once you have made that decision.
> >
>
> Ok, so by default anything I take out of my garden is organic. I don't
> use chemical sprays. I don't think that makes me a food snob only
> someone who is concerned with food quality.

No, if you grow it it's fair game. Fanatically seeking out organic
labeled products in a grocery store is a different matter.

A vegetable garden is on my to-do list for this year once I wrap up
another project that is driving me nuts. I will however use chemical
fertilizers and pesticides as needed as I will also on a couple fruit
and nut trees I have.

>
> >
> >>A food snob is one who looks down at those who buy frozen vegetables
> >>(plain frozen, not prepared with sauces and such) instead of more
> >>expensive fresh vegetables.
> >
> >
> > I prefer fresh vegetables and have not bought frozen veg in years. I
> > don't particularly think vegetables improve through freezing and I
> > rarely freeze leftovers (possibly because there are rarely enough
> > leftovers to freeze).
>
> I home can or home freeze some vegetables but most are cooked fresh.
> >
> >
> >>A food snob is one seeks out esoteric food items, not in a search for
> >>the new and interesting, but rather as a way to attempt to impress their
> >>equally shallow friends the same way they do with their car / house /
> >>kids private school / etc.
> >
> >
> > Ah, yes. My shallow friends. I feel sooooo ashamed...I could be
> > eating hot dogs but instead I prefer rack of lamb because it impresses
> > my shallow friends...the same friends that I discuss private schools
> > with when having pté de foie gras with truffles at the Tour
> > d'argent...which is to say no one. You must live a very restricted
> > life if this is the opinion you have. So, according to you, one cannot
> > like esoteric food items without risking an ad hominem from the distaff
> > side? Food nazi!
> >
>
> My friends are *not* shallow. They might have different food tastes
> then I do, I they sure are not shallow. These are wonderful people with
> their own tastes of which they are more than willing to share!
>
> >
> >>A food snob is not a gourmet by any stretch of the imagination, they are
> >>nothing more than a culinary name dropper.
> >
> >
> > Escoffier! Carême! Bocuse!
> >
> >
> >>BTW, a "food-nazi" and a "food snob" are not even remotely related.
> >
> >
> > You can say THAT again!
>
> I'm kind of getting the impression that Pete is both. Just my views on
> reading his posts and I really don't like some of the name calling he
> does either.
> >

Hardly.

My food tastes run the full spectrum with virtually no exceptions
(except green pea soup, I hate green pea soup, worst thing you could do
to a poor defenseless pea). I search out new and interesting food in
every venue and cuisine.

I make no exclusions in my diet though I do try to moderate the less
healthy options (like my cardiac arrest creme brulee). I am just as
happy eating in a tiny hole in the wall restaurant in the bad part of
town as I am in the fanciest restaurant (often happier).

Pete C.

Pete C. wrote:

> ~patches~ wrote:
>
>>Pete C. wrote:
>>
>>
>>>~patches~ wrote:
>>>
>>>
>>>>Pete C. wrote:
>>>>
>>>><snip>
>>>>
>>>>>BTW, a "food-nazi" and a "food snob" are not even remotely related.
>>>>
>>>>IMO, both are related in that they involve food and food choices. Every
>>>>cook is a food-nazi as is everyone that cooks for their kids by
>>>>restricting certain food ingredients or certain foods. Everyone who
>>>>cooks is a food snob because by default certain ingredients or certain
>>>>foods are preferred. Both are about food choices and preferences. I'm
>>>>wondering what you call the nosey people who make up these terms as a
>>>>way to belittle other people who choose to take control over their food
>>>>choices and make themselves feel better
>>>>
>>>>
>>>>>Pete C.
>>>
>>>
>>>Nope there are big differences.
>>>
>>>A "food-nazi" fanatically excludes or include items from their kitchen /
>>>diet based on unsound generalizations or ideas (waiting for your white
>>>sugar explanation). These people often have fringe views in other areas
>>>as well.
>>
>>Wait a minute, most cooks especially those really into cook does this.
>>I do because of food allergies, sensitivities, and beliefs.
>
>
> Ok, well, I have no allergies, sensitivities or beliefs. Everything is
> fair game in my kitchen. Heck, I'm allergic to cats and I have a cat.
>
>
>>So by your
>>definition I am a food nazi. I don't like that term and I have given
>>you my reasons for not eating white sugar.
>
>
> I don't recall an explanation of the white sugar thing. I recall a vague
> reference to "problems" with it when you were younger. I also recall a
> reference to a child with allergies to (presumably) nitrates / nitrites
> in hot dogs.

Yep, go back and read any of my posts. I haven't used white sugar since
my first kid was born. I don't buy or use anything with white sugar in
it. That comes up in a lot of my posts and some of my reasons for doing
so. The short answer is it is a refined sugar not well tolerated by
your body. The long answer is I think it is better not to eat it.

>
>
>>I don't think I have fringe
>>views in other areas unless you call always treating people as you would
>>like to be treated a fringe view.
>
>
> I tend to subscribe to that last one for the most part, but it does seem
> rather fringe these days.
>
>
>>>A "food snob" blindly follows food trends just like fashion trends and
>>>is more interested in stroking their ego and impressing their shallow
>>>friends than in finding / producing good food. These are the same type
>>>who do the $50k+ kitchen remodel and then never do more than make coffee
>>>in it.
>>
>>food snob - someone who lords it over someone else because they perceive
>>they are a better cook than the person they are judging - my definition
>
>
> That would be more of an ego thing than a food snob thing. Fortunately I
> am 100% ego free (mostly self esteem free as well). I consider myself a
> decent cook, but certainly not a master chef of any sort. I do think I'd
> enjoy an evening second job as a line cook though.
>
>
>>>A "normal good cook" follows neither of these paths. They look for
>>>quality items regardless of their trendieness, expense or environmental
>>>affiliations. They make no fanatical exclusions or inclusions to their
>>>diet. These are the type of people who favor function over form and do
>>>not fuss over getting a kitchen that looks like it's out of some
>>>magazine.
>>>
>>
>>BS! I've cooked for years! I know cooks who will not use this or that
>>for whatever reason. I'm a damn cook and I know it but I'm the first to
>>admit my preferences are not for everyone and guess what, my kitchen
>>does not look like it came out of a magazine. Sometimes I wish it did
>>but it never will. It is neat, tidy, functional and very much an
>>expression of my personality as a cook.
>>
>
>
> I've cooked for probably 28 years, and am pretty decent at it. I'm the
> first one to tell my friends how bloody easy something is (like creme
> brulee) and show them how to do it when they think my cooking is great.

Sorry, I have your cooking years beat by a few years. I don't judge or
tell my friends anything regarding cooking. If they ask for a recipe or
help or how to do something then I share. Other than that, I don't talk
or demonstrate cooking, I just do the cooking
> My kitchen is certainly not magazine grade either. The "star" of my
> kitchen is a well used Hobart N50 mixer which I love since it handles my
> famous (in 7 states) chocolate chip cookie dough without even slowing
> down (I previously had broken several spoons mixing the stuff).
>
> I buy my pans, particularly Calphalon, as seconds at Homegoods /
> Marshall's where I get them half price with a ding that I would put in
> them anyway in the first week of use. My appliances are all nice, but
> they are not matched, nor are my knives. My primary knife is a Sabatier
> 8" chef's knife that used to belong to my grandmother.

I don't and won't use non-stick pans anymore. My choice and my reasons.
I have one non-stick pan dedicated for eggs. It is kept mainly for
DH, I don't use it.

>
> I don't try to impress anyone, stroke my non-existant ego, make any sort
> of social / environmental statement or any other such thing, I just cook
> whatever strikes my fancy.

If you come across to your friends as you do here, this statemnet is
wrong. Sorryl.
>
> Pete C.

Pete C. wrote:
<snip>
> I make no exclusions in my diet though I do try to moderate the less
> healthy options (like my cardiac arrest creme brulee). I am just as
> happy eating in a tiny hole in the wall restaurant in the bad part of
> town as I am in the fanciest restaurant (often happier).

Everyone regardless of who they are or where they are on the cooking
spectrum makes exclusions from their diet - either things they don't
like, things they can't afford, things they are allergic to, or things
that cause them problems. You need to re-asses your definition of
exclusion!
>
> Pete C.

~patches~ wrote:
>
> Pete C. wrote:
>
> > ~patches~ wrote:
> >
> >>Pete C. wrote:
> >>
> >>
> >>>~patches~ wrote:
> >>>
> >>>
> >>>>Pete C. wrote:
> >>>>
> >>>><snip>
> >>>>
> >>>>>BTW, a "food-nazi" and a "food snob" are not even remotely related.
> >>>>
> >>>>IMO, both are related in that they involve food and food choices. Every
> >>>>cook is a food-nazi as is everyone that cooks for their kids by
> >>>>restricting certain food ingredients or certain foods. Everyone who
> >>>>cooks is a food snob because by default certain ingredients or certain
> >>>>foods are preferred. Both are about food choices and preferences. I'm
> >>>>wondering what you call the nosey people who make up these terms as a
> >>>>way to belittle other people who choose to take control over their food
> >>>>choices and make themselves feel better
> >>>>
> >>>>
> >>>>>Pete C.
> >>>
> >>>
> >>>Nope there are big differences.
> >>>
> >>>A "food-nazi" fanatically excludes or include items from their kitchen /
> >>>diet based on unsound generalizations or ideas (waiting for your white
> >>>sugar explanation). These people often have fringe views in other areas
> >>>as well.
> >>
> >>Wait a minute, most cooks especially those really into cook does this.
> >>I do because of food allergies, sensitivities, and beliefs.
> >
> >
> > Ok, well, I have no allergies, sensitivities or beliefs. Everything is
> > fair game in my kitchen. Heck, I'm allergic to cats and I have a cat.
> >
> >
> >>So by your
> >>definition I am a food nazi. I don't like that term and I have given
> >>you my reasons for not eating white sugar.
> >
> >
> > I don't recall an explanation of the white sugar thing. I recall a vague
> > reference to "problems" with it when you were younger. I also recall a
> > reference to a child with allergies to (presumably) nitrates / nitrites
> > in hot dogs.
>
> Yep, go back and read any of my posts. I haven't used white sugar since
> my first kid was born. I don't buy or use anything with white sugar in
> it. That comes up in a lot of my posts and some of my reasons for doing
> so. The short answer is it is a refined sugar not well tolerated by
> your body. The long answer is I think it is better not to eat it.

Ok, certainly not something that I'd agree with and I've not noted any
tolerance issues with it.

>

<assorted junk trimmed>

> >
> >
> > I've cooked for probably 28 years, and am pretty decent at it. I'm the
> > first one to tell my friends how bloody easy something is (like creme
> > brulee) and show them how to do it when they think my cooking is great.
>
> Sorry, I have your cooking years beat by a few years. I don't judge or
> tell my friends anything regarding cooking. If they ask for a recipe or
> help or how to do something then I share. Other than that, I don't talk
> or demonstrate cooking, I just do the cooking
> > My kitchen is certainly not magazine grade either. The "star" of my
> > kitchen is a well used Hobart N50 mixer which I love since it handles my
> > famous (in 7 states) chocolate chip cookie dough without even slowing
> > down (I previously had broken several spoons mixing the stuff).
> >
> > I buy my pans, particularly Calphalon, as seconds at Homegoods /
> > Marshall's where I get them half price with a ding that I would put in
> > them anyway in the first week of use. My appliances are all nice, but
> > they are not matched, nor are my knives. My primary knife is a Sabatier
> > 8" chef's knife that used to belong to my grandmother.
>
> I don't and won't use non-stick pans anymore. My choice and my reasons.
> I have one non-stick pan dedicated for eggs. It is kept mainly for
> DH, I don't use it.

Nearly all my Calphalon pans are the hard coat anodized variety. I have
others in non-stick that work quite well though.

>
> >
> > I don't try to impress anyone, stroke my non-existant ego, make any sort
> > of social / environmental statement or any other such thing, I just cook
> > whatever strikes my fancy.
>
> If you come across to your friends as you do here, this statemnet is
> wrong. Sorryl.

Friends? What makes you think I have friends?

Pete C.

~patches~ wrote:

> I don't get the negative connotation with this term. I'm not talking
> about the "holier than thou attitude that I'm better than you because I
> cook from scratch".

That's true snobbery. Making a decision based on meaningless criteria.

> I'm talking about the attitudes seen here where
> people enjoy cooking and love to share that with others. Anyone who
> likes to cook is a food snob of some sort. Certain foods are preferred
> and may be even demanded. Food quality is expected and insisted on.
> Even certain brands are the only brands some cooks will use. A lot of
> people that cook from scratch are picky about their ingredients. The
> only place I've been called a food snob is here and it's the only place
> I've been called a food-nazis. I'll bet most people don't even know
> what either is in RL and if I was called either, it would be a
> compliment rather than an insult. So why are some taking offense to
> this term?

A snob is someone who bases decisions on either the wrong or irrelevant
criteria. Choosing employees based on astrological signs. Favoring one
horse in a race because the jockey's uniform is prettier. Refusing to
shop in a 7-11 with Pakistani employees. That's snobbery.

You don't mean "snob." You mean "discriminating." And the sort of
impassioned but incorrect usage above won't change its meaning from
appropriately negative to anything even remotely positive.

Pastorio

Pastorio

alsandor wrote:
>
> Pete C. a écrit :
>
> > alsandor wrote:
> >
> > > Pete C. a écrit :
> > >
> > > > A food snob is one who only shops "organic" because "organic" indicates
> > > > quality (which it does not).
> > >
> > > Organic indicates a certain quality in the growing or husbanding of the
> > > food.
> >
> > Again, organic is not an indicator of quality only and indicator of
> > growing conditions mostly.
>
> Which is a quality inasmuch as it is distinguished from other products.
> I suspect that by quality you mean excellence,

Yes that would generally be synonymous with my interpretation of
quality.

> and I did say that was
> not the point once you have chosen to buy organically produced food for
> its distinction, i.e. lacking in modern trendy chemicals and junk.

Well, I don't consider then junk so I don't try to avoid them. I choose
the best items available at the time at a reasonable price. Whether or
not they are organic does not factor anywhere in my decision.

>
> > > I prefer fresh vegetables and have not bought frozen veg in years. I
> > > don't particularly think vegetables improve through freezing and I
> > > rarely freeze leftovers (possibly because there are rarely enough
> > > leftovers to freeze).
> >
> > I certainly prefer fresh vegetables as well, however they are not always
> > reasonably priced or practical.
>
> That is a personal choice. At my age, I can afford to pay more for
> good food than I could when I was a student in my twenties (and
> thirties, and forties)... Price is not a significant parameter and

I can afford it, however I prefer to spend my money on more durable
items (tools or one sort or another mostly) so when a fresh item is out
of season or has had a bad crop and is overpriced I will go for the
frozen version. I also like the convenience of having instant access to
the frozen peas, corn, beans, etc. in my freezer for last minute cooking
vs. having to make a run to the store.

>
> > > So, according to you, one cannot
> > > like esoteric food items without risking an ad hominem from the distaff
> > > side? Food nazi!
> >
> > Nope, esoteric foods are fine, the difference is the motivation, not the
> > ingredient.
>
> What does it matter? The broadening of experience, for whatever
> reason, results in knowledge one did not have before.

It matters in the distinction between a food snob and a food lover.

>
> As a historian, I value knowledge. I have an academic publication of
> the Viandier de Taillevent, an autographed copy of Bocuse's Cuisine du
> Marché (I bought it at a library sale), an original Larousse Gastro,
> my mother's home economics cookbook from 1939...I collect tourtière
> recipes...I'm just skimming the surface here. I am interested in all
> the expressions of food throughout the world, even stuff I would never
> eat, and I like to talk about it. Some people find talking about food
> while eating it irritating. I think there is no better time.

I don't go that far, but I'm always looking for something new and
interesting and doing my best to introduce others to something
different. I've done my part dragging friends to Afghan, Turkish and
Ethiopian places. I get the "I don't want weird food" thing, but once I
manage to drag them to a place I always get rave reviews from them. The
last time I dragged someone to the Turkish place they were back just a
few days later loving it.

Pete C.

~patches~ wrote:
>
> Pete C. wrote:
> <snip>
> > I make no exclusions in my diet though I do try to moderate the less
> > healthy options (like my cardiac arrest creme brulee). I am just as
> > happy eating in a tiny hole in the wall restaurant in the bad part of
> > town as I am in the fanciest restaurant (often happier).
>
> Everyone regardless of who they are or where they are on the cooking
> spectrum makes exclusions from their diet - either things they don't
> like, things they can't afford, things they are allergic to, or things
> that cause them problems. You need to re-asses your definition of
> exclusion!
> >
> > Pete C.

Nope, I'm not allergic to any food, at least none that I have found so
far, I've not found any food that I cannot afford at least occasionally
nor have I found any food that causes me problems.

Pete C.

Pete C. wrote:

> Friends? What makes you think I have friends?

Point taken and obviously you don't really want any here either.

Bye

>
> Pete C.

~patches~ wrote:
>
> Pete C. wrote:
>
> > Friends? What makes you think I have friends?
>
> Point taken and obviously you don't really want any here either.
>
> Bye
>
> >
> > Pete C.

I had friends, but I ditched them when I moved 1,700 miles away. I've
put no effort into finding any new ones. I am certainly opinionated,
blunt and as some friends have noted, "brutally honest".

Pete C.

~patches~ > wrote:

> I don't get the negative connotation with this term.

It is, however, nearly always used negatively. To me, a food snob is
someone who bases his food preferences on something unrelated to the
food's actual taste. Usually, it seems, it is something "social", like
poor/rich people's food, some perceived "gourmet" status or lack thereof
of a foodstuff, etc.

Victor

Blair P. Houghton wrote:
> Bob (this one) wrote:
>
>>A snob is someone who bases decisions on either the wrong or irrelevant
>>criteria. Choosing employees based on astrological signs. Favoring one
>>horse in a race because the jockey's uniform is prettier. Refusing to
>>shop in a 7-11 with Pakistani employees. That's snobbery.
>
> No,

Yes.

> snobbery is denigrating good stuff simply because it's not the best
> stuff. Choosing the best stuff is not "wrong or irrelevant" and is not
> itself snobbery, but discernment.

Snobbery is not being discriminating. It's being choosy *for the wrong
reasons*. It's exactly the opposite of discriminating.

It's not about the quality of the subject under consideration, it's
about the peripheral connections that don't speak to quality at all.

<http://en.wikipedia.org/wiki/Snob>
<http://www.merriam-webster.com/cgi-bin/dictionary?snob>

"Snobbery can be mocked, but at its core, it is a weak, malicious vice
that shows our worst."
<http://www.popmatters.com/books/reviews/s/snobbery-the-american-version.shtml>

"snob (snob) pronunciation n.
1. One who tends to patronize, rebuff, or ignore people regarded as
social inferiors and imitate, admire, or seek association with people
regarded as social superiors.
2. One who affects an offensive air of self-satisfied superiority in
matters of taste or intellect."
<http://www.answers.com/topic/snob>

> Refusing good stuff when you can't get the best stuff, or sitting
> behind your pile of best stuff judging those who accept the good stuff
> to be stupid, is not merely discernment, it's snobbery.

Snobbery isn't about "stuff."

Pastorio

On Tue, 21 Mar 2006 16:17:36 GMT, "Peter Aitken"
> wrote:
>
>Because the word "snob" has definite connotations of superiority and looking
>down on others. Also because the term "food snob" can apply to someone who
>really does not know much about food and cooking but is into what's
>prestigious, rare, and expensive and looks down on "ordinary" food no matter
>how great it is.
>
>Caring about food and quality of ingredients is one thing, but being a jerk
>about it is another.

[snip]

Speaking of which, my copy of Ruhlman's _Charcuterie_ came Saturday.
It's a bit repetititve in some aspects of instruction, but my goodness
it's a treasure. So many wonderful things to do with so much crummy
meat! It reinforces Anthony Bourdain's observation in the _Les
Halles_ cookbook that a huge amount of allegedly haute cuisine was
invented by people who were just living hand-to-mouth and needed to
make good things to eat out of leftovers and offal. Sausage begins to
make sense in a new way. I knew it before in a vaguely intellectual
sense, but Ruhlman has brought it home in a very concrete way.
--
modom

"sueb" > wrote in
oups.com:

>
> OmManiPadmeOmelet wrote:

>> <lol> I've been reading and participating in this thread,
>> and I never really took offense at the term.
>> Nor did I get the impression anyone else really did? :-)
>
>
> Try watching Posh Nosh!
> Those are food snobs...
> Then go out and embarrass some vegetables.

Or disappoint some chestnuts..

I've seen it occasionally and it's very funny. The one I most recently saw
was the child's birthday party one. I wish I could remember more of the
dialogue.

--
Rhonda Anderson
Cranebrook, NSW, Australia

"~patches~" > wrote in message
...
>
> Yep, go back and read any of my posts. I haven't used white sugar since
> my first kid was born. I don't buy or use anything with white sugar in
> it. That comes up in a lot of my posts and some of my reasons for doing
> so. The short answer is it is a refined sugar not well tolerated by your
> body. The long answer is I think it is better not to eat it.
>

This position runs counter to long-established scientific knowledge about
digestion. Refined sugar is sucrose which consists of fructose and glucose
linked together. Enzymes in your digestive system break sucrose apart so the
result is glucose and fructose. Guess what? If you eat a piece of fruit you
will get a shot of fructose, and if you eat a piece of whole-grain bread its
starches will be broken down to glucose. Of course too much of anything can
cause problems, but this idea that refined sugar is somehow particularly bad
is just a bunch of hooey.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:

> "~patches~" > wrote in message
> ...
>
>>Yep, go back and read any of my posts. I haven't used white sugar since
>>my first kid was born. I don't buy or use anything with white sugar in
>>it. That comes up in a lot of my posts and some of my reasons for doing
>>so. The short answer is it is a refined sugar not well tolerated by your
>>body. The long answer is I think it is better not to eat it.
>>
>
>
> This position runs counter to long-established scientific knowledge about
> digestion. Refined sugar is sucrose which consists of fructose and glucose
> linked together. Enzymes in your digestive system break sucrose apart so the
> result is glucose and fructose. Guess what? If you eat a piece of fruit you
> will get a shot of fructose, and if you eat a piece of whole-grain bread its
> starches will be broken down to glucose. Of course too much of anything can
> cause problems, but this idea that refined sugar is somehow particularly bad
> is just a bunch of hooey.
>
>

Maybe, maybe not, I still don't eat it. My choice and I don't have to
justify that to anyone but thanks for your concern.

Rhonda Anderson wrote:
> "sueb" > wrote in
> oups.com:
>
> >
> > OmManiPadmeOmelet wrote:
>
> >> <lol> I've been reading and participating in this thread,
> >> and I never really took offense at the term.
> >> Nor did I get the impression anyone else really did? :-)
> >
> >
> > Try watching Posh Nosh!
> > Those are food snobs...
> > Then go out and embarrass some vegetables.
>
> Or disappoint some chestnuts..
>
> I've seen it occasionally and it's very funny. The one I most recently saw
> was the child's birthday party one. I wish I could remember more of the
> dialogue.


Good to know I'm not the only one. I can't remember much or figure out
how to tell when it's actually on. I first saw it on a business trip.
Then at home one night my daughter said, "Why would they bother to
schedule a 10 minute television program?" and I started screaming at
her that we had to watch it.

They only eat "happy meat." The websites are all incredibly long
names. And you can't get your water just anywhere...

I've seen the one with the sauces, the one with leftovers (where they
first make the leftovers), and one with David Tennant as a spanish
visitor who Richard Grant clearly has a passion for.

Susan B.

Peter Aitken wrote:
> "~patches~" > wrote in message
> ...
> >
> > Yep, go back and read any of my posts. I haven't used white sugar since
> > my first kid was born. [snip] The short answer is it is a refined sugar not well
> > tolerated by your body. The long answer is I think it is better not to eat it
>
> This position runs counter to long-established scientific knowledge about
> digestion. Refined sugar is sucrose which consists of fructose and glucose
> linked together. Enzymes in your digestive system break sucrose apart so the
> result is glucose and fructose. [snip] Of course too much of anything can
> cause problems, but this idea that refined sugar is somehow particularly bad
> is just a bunch of hooey.
>
Yet another in the long list of food hooey. It's always harder for
people to change their minds when new evidence comes along than it was
to believe the first version of the story. Remember the "Raw Sugar"
that used to come in little brown paper packets? At least in this case
believing in this particular hooey has no awful side effects. -aem

~patches~ wrote:
> Peter Aitken wrote:
>
>> "~patches~" > wrote in message
>> ...
>>
>>> Yep, go back and read any of my posts. I haven't used white sugar
>>> since my first kid was born. I don't buy or use anything with white
>>> sugar in it. That comes up in a lot of my posts and some of my
>>> reasons for doing so. The short answer is it is a refined sugar not
>>> well tolerated by your body. The long answer is I think it is better
>>> not to eat it.
>>>
>> This position runs counter to long-established scientific knowledge
>> about digestion. Refined sugar is sucrose which consists of fructose
>> and glucose linked together. Enzymes in your digestive system break
>> sucrose apart so the result is glucose and fructose. Guess what? If
>> you eat a piece of fruit you will get a shot of fructose, and if you
>> eat a piece of whole-grain bread its starches will be broken down to
>> glucose. Of course too much of anything can cause problems, but this
>> idea that refined sugar is somehow particularly bad is just a bunch of
>> hooey.
>>
> Maybe, maybe not, I still don't eat it. My choice and I don't have to
> justify that to anyone but thanks for your concern.

Oh, get over yourself.

Your rationale above is pure twaddle. "The short answer is it is a
refined sugar not well tolerated by your body" is absolute nonsense. Say
you simply would rather not consume it, but don't offer nutritional crap
like that to "justify" a decision.

Thanks for your concern.

Pastorio

On Wed, 22 Mar 2006 08:53:44 GMT, mk wrote:

> Hi all,
>
> Can I be called the underground food dude? This is my take on things,
> you cook to make the people that are going to eat it happy.
> I drive my wife crazy because half of the stuff I make I won't eat ( I
> don't like a lot of things). I drive her nuts because I'll say
> tonights experiment was (whatever I tried). When I cook I use the scent
> of what I am making to judge if I think she will like it.
>

Nice try. If you did that on a regular basis, you wouldn't be human.
--

Practice safe eating. Always use condiments.

"Pete C." > wrote in message
...
> ~patches~ wrote:
>>
>> Pete C. wrote:
>>
>> > ~patches~ wrote:
>> >
>> >>Pete C. wrote:
>> >>
>> >><snip>
>> >>
>> >>>BTW, a "food-nazi" and a "food snob" are not even remotely related.
>> >>
>> >>IMO, both are related in that they involve food and food choices.
>> >>Every
>> >>cook is a food-nazi as is everyone that cooks for their kids by
>> >>restricting certain food ingredients or certain foods. Everyone who
>> >>cooks is a food snob because by default certain ingredients or certain
>> >>foods are preferred. Both are about food choices and preferences. I'm
>> >>wondering what you call the nosey people who make up these terms as a
>> >>way to belittle other people who choose to take control over their food
>> >>choices and make themselves feel better
>> >>
>> >>>Pete C.
>> >
>> >
>> > Nope there are big differences.
>> >
>> > A "food-nazi" fanatically excludes or include items from their kitchen
>> > /
>> > diet based on unsound generalizations or ideas (waiting for your white
>> > sugar explanation). These people often have fringe views in other areas
>> > as well.
>>
>> Wait a minute, most cooks especially those really into cook does this.
>> I do because of food allergies, sensitivities, and beliefs.
>
> Ok, well, I have no allergies, sensitivities or beliefs. Everything is
> fair game in my kitchen. Heck, I'm allergic to cats and I have a cat.
>
>> So by your
>> definition I am a food nazi. I don't like that term and I have given
>> you my reasons for not eating white sugar.
>
> I don't recall an explanation of the white sugar thing. I recall a vague
> reference to "problems" with it when you were younger. I also recall a
> reference to a child with allergies to (presumably) nitrates / nitrites
> in hot dogs.
>
>> I don't think I have fringe
>> views in other areas unless you call always treating people as you would
>> like to be treated a fringe view.
>
> I tend to subscribe to that last one for the most part, but it does seem
> rather fringe these days.
>
>>
>> >
>> > A "food snob" blindly follows food trends just like fashion trends and
>> > is more interested in stroking their ego and impressing their shallow
>> > friends than in finding / producing good food. These are the same type
>> > who do the $50k+ kitchen remodel and then never do more than make
>> > coffee
>> > in it.
>>
>> food snob - someone who lords it over someone else because they perceive
>> they are a better cook than the person they are judging - my definition
>
> That would be more of an ego thing than a food snob thing. Fortunately I
> am 100% ego free (mostly self esteem free as well). I consider myself a
> decent cook, but certainly not a master chef of any sort. I do think I'd
> enjoy an evening second job as a line cook though.
>
>>
>> >
>> > A "normal good cook" follows neither of these paths. They look for
>> > quality items regardless of their trendieness, expense or environmental
>> > affiliations. They make no fanatical exclusions or inclusions to their
>> > diet. These are the type of people who favor function over form and do
>> > not fuss over getting a kitchen that looks like it's out of some
>> > magazine.
>> >
>>
>> BS! I've cooked for years! I know cooks who will not use this or that
>> for whatever reason. I'm a damn cook and I know it but I'm the first to
>> admit my preferences are not for everyone and guess what, my kitchen
>> does not look like it came out of a magazine. Sometimes I wish it did
>> but it never will. It is neat, tidy, functional and very much an
>> expression of my personality as a cook.
>>
>
> I've cooked for probably 28 years, and am pretty decent at it. I'm the
> first one to tell my friends how bloody easy something is (like creme
> brulee) and show them how to do it when they think my cooking is great.
>
> My kitchen is certainly not magazine grade either. The "star" of my
> kitchen is a well used Hobart N50 mixer which I love since it handles my
> famous (in 7 states) chocolate chip cookie dough without even slowing
> down (I previously had broken several spoons mixing the stuff).
>
> I buy my pans, particularly Calphalon, as seconds at Homegoods /
> Marshall's where I get them half price with a ding that I would put in
> them anyway in the first week of use. My appliances are all nice, but
> they are not matched, nor are my knives. My primary knife is a Sabatier
> 8" chef's knife that used to belong to my grandmother.
>
> I don't try to impress anyone, stroke my non-existant ego, make any sort
> of social / environmental statement or any other such thing, I just cook
> whatever strikes my fancy.
>

You are really funny, although I am sure it is not intentional. Your whole
message consists of your crowing about what an "ordinary guy" you are, then
you state "I don't try to impress anyone." It's a textbook case of reverse
snobbism.

Peter Aitken