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Old 02-17-2010, 01:16 PM   #21
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Originally Posted by sear View Post
to me it sounds like something a small child would say.

"mommie i is hungie , can i have some foodies ?"

hurry up and eat before your dinnie gets cold

are cooks cookies ?
chiefs ... chiefies ?

nonsense
Hey, its no weirder than being a "birder". LOL! I love language and all its idiosyncratic quirks.

I just plain old love food. I love to see it, smell it, talk about it, prepare it, and most especially TASTE it!

To me, a true foodie is one who can find enjoyment in a variety of things. Whether that be Velveeta or white truffle oil; goat stew or matooke it doesn't matter. Just experiencing and finding enjoyment in our food makes you a foodie in my book.
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Old 02-17-2010, 01:16 PM   #22
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I was told I was "foppish" for mentioning the merlot in my chili recipe last night. Foppish or not, you could smell it and it tasted heavenly as I took two cold bites before going to bed...
I am probably an eating,cooking,haute,learning,try it,don't like it,enjoy it foodie......
It's funny the random things we like in our chili and stews :)
I recently discovered (well, two days ago) that I LOVE Worcestershire sauce in my vegetable chili. I sort of tried to get a "ceasar" (the drink, not the dressing lol) flare to the chili, and oddly enough it worked! I still have to remember to post the recipe before I forget what I put in it...
I never thought of adding merlot though... That could be interesting...
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Old 02-17-2010, 01:19 PM   #23
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It's funny the random things we like in our chili and stews :)
I recently discovered (well, two days ago) that I LOVE Worcestershire sauce in my vegetable chili. I sort of tried to get a "ceasar" (the drink, not the dressing lol) flare to the chili, and oddly enough it worked! I still have to remember to post the recipe before I forget what I put in it...
I never thought of adding merlot though... That could be interesting...
I used 1/2 cup at the end of a pork(2lbs) and beef(1lb)chili recipe and simmered for about 30 minutes.
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Old 02-17-2010, 01:23 PM   #24
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Hey Nikki, does cheese whiz make good fondue?

I would hope not...
lol the smell of burning plastic may turn you off of eating all together
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Old 02-17-2010, 01:24 PM   #25
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I used 1/2 cup at the end of a pork(2lbs) and beef(1lb)chili recipe and simmered for about 30 minutes.
Hmm...Thanks! If I do start cooking meat again, I will definitely be trying that! (I wonder if it would work well with a veggie chili...)
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Old 02-17-2010, 01:29 PM   #26
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Hmm...Thanks! If I do start cooking meat again, I will definitely be trying that! (I wonder if it would work well with a veggie chili...)
For the chili cook-off at church we must name our chili...mine is "BlackHat DrunkBean" chili. I added the wine to the beans and then the beans to the chili. You probably could use all of the ingredients w/o the meat and sub butternut squash(3 lbs) and adjust the time. Mine cooks for 1 1/2 hours. Its awsome!
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Old 02-17-2010, 01:43 PM   #27
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For the chili cook-off at church we must name our chili...mine is "BlackHat DrunkBean" chili. I added the wine to the beans and then the beans to the chili. You probably could use all of the ingredients w/o the meat and sub butternut squash(3 lbs) and adjust the time. Mine cooks for 1 1/2 hours. Its awsome!
Very good to know, thank you! I will try that with my next chili batch!
Do you know if there are any specific spices/ingredients that won't work well with the merlot? I'm sure it's basic knowledge, but I've never cooked with wine before
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Old 02-17-2010, 01:58 PM   #28
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I am not a techno-cookie-foodie,..I'm sure there are wines that chemically react to certain spices, but I have a friend at church who makes his living cooking and if I ask him which spices will not work well with wine, I better have pencil and paper ready. You will probably have an answer tomorrow.
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Old 02-18-2010, 01:35 AM   #29
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Thanks, guys, for giving me a general consensus of what a "foodie" is, even though I self-proclaimed myself as one coming to the site. It looks like I won't have to figure out how to make an eggless meringue to qualify after all. *whew* :)
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Old 02-18-2010, 02:37 AM   #30
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At least it wasn't a Kraft "Cheese" Slice.
To this day our son (he's 29) refers to Kraft Singles as "wallet cheese". Yes, he was know to slip a slice or two into his wallet at times...

Like some others, I think all you need to do to quality as a "foodie" is to love food in any and/or all of its aspects: recipe-hunting, shopping, cooking, presenting, and (of course) eating. You can be a "foodie" just by exploring different restaurants. Some people enjoy working with food as much as others enjoy sports or gardening or any other recreation. I love to shop and cook food nearly as much as I love my DH...and there just might be days that he takes a back seat to the food. Um, those are the days he ignores the Honey Do list...
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