I love to eat. I love cooking. I spend as much time perusing the aisles of the grocery store as I do the hardware store. It’s one of my favorite things to do. I like experimenting with new fruits and vegetables and exotic meats. I enjoy updating old recipes with new cooking methods. I subscribe to several cooking magazines and DVR a few cooking shows (mostly on PBS). I bring my lunch to work almost every day, not only because it’s cheaper than eating out, but because my food is better than most of the meals I can get in downtown Greenville in the middle of the day. To people that don’t really know me well, and even to some people that do, all of these attributes make me look like a food snob.
I Am Not A Foodie
I’ll admit to being a gourmand, but I’ll never consider myself a “foodie.” I’m not part of that pretentious scene. To put it simply, I don’t put on airs about food. I don’t eat at posh places or cook gourmet meals so I can be seen doing it. I don’t think what I eat, or where it comes from, is anyone else’s business. I’m not one of those people who worries whether or not I appear to be conscious or daring with my eating habits. I don’t mimic the opinions and prejudices of celebrity chefs. I never lecture other people about their eating habits unless it involves a health risk. I don’t worry if I’m doing the same thing as everyone else, and I don’t care if I’m doing something different. For example, I don’t judge my beer based on the size and uniqueness of the brewery. I base it on taste alone. I don’t complain if I think someone’s version of a foreign dish is inauthentic. I’m not a purist. I don’t look down my nose at fast food. My all-time favorite restaurant is Taco Bell. A great dinner for the wife and me is hot dogs and cheap beer at the local ballpark.
I Don’t Think Omnivores Have A Dilemma
I don’t view my eating habits through a moral kaleidoscope
To Put It Simply
I don’t think eating fine food or cooking good meals should involve the pretense and pomposity that’s so prevalent in upper-middle class, largely white society. I don’t view regional traditions through a prism of gastronomical and cultural condescension. I don’t overvalue foreign foods simply because they are non-traditional and non-American. All of my decisions and opinions involving food are founded on the twin pillars of quality and cost. So if I recommend a recipe, it’s because it’s both accessible and delectable. It has absolutely nothing to do with my ego or my desire to improve my social status.
My Recipes
If you’ve read this far and still want to browse through some of my recipes, here they are. Most are original, but some are stolen from other sites. Just about all of them are common sense.
And don’t forget that I started this site as a scrapbook for my projects and hobbies around the house, specifically my carpentry. Feel free to look around.
This is the second part of a two-part series. The first part can be accessed here.
Tags: Blogging, Eating, Environment, Foodie, GM Crops, Hormones, Organics
