Picky Eaters/Food Snobs

[bakechef]

Well put, I agree. I have been waiting to reply to this topic, because I wanted to write a meaningful reply. I'm a bit of a food snob. I often honestly find the "food snob" choice to taste better and seem healthier to me. But, I have no objection to buying/eating the "low brow" version if it tastes good and isn't full of weird chemicals.

I had to start reading labels back in the '70s, when I noticed that I have an unpleasant reaction to MSG. It meant that I couldn't buy most canned soups and lots of other pre-made foods, so I learned to cook them myself. I have no objection to pre-made foods, if they are made of healthy ingredients and taste good, e.g., Habitant Pea Soup. One of two canned soups I could find back then, that didn't have MSG. The other one was Howard Johnson's clam chowder.

There's another reason some people might be picky eaters. People have varying levels of tasting ability. BBC - Science & Nature - Human Body and Mind - Test your tastebuds

I'm a super taster, so I really dislike most bitter. I love chocolate, but not dark chocolate. It's too bitter. I've been told again and again that it's an acquired taste. I haven't acquired it and doubt that I ever will. I can taste the sodium bisulfate (or maybe it's the sodium benzoate) in ReaLemon. It's bitter and makes it unpleasant. So, am I being a food snob when I say I prefer stuff made with actual lemon juice or organic bottled lemon juice? I try not to be obnoxious about it, but if you ask me what I think of that homemade hummus with the ReaLemon, I'll tell you.

I've always liked to cook, but after meeting Rob, and him reacting badly to MSG lead me to making more of our stuff from scratch. Over the last 9 years it's become easier to find stuff without MSG especially broth.

I have a feeling that I may be a super taster, dark chocolate is too bitter and it overwhelms my tastebuds. Same with coffee that's too strong. I can enjoy espresso when it's in a latte or something similar, the milk mellows it for me and I can taste the different notes, but straight up espresso just tastes like a bitter mess.

I also think that is why there are many processed foods that taste bad to me, like cool whip, while not nasty I can definitely taste things in it that are unpleasant and "artificial" while others think that it tastes great and like whipped cream.

 

[taxlady]

Bakechef, I don't drink straight up espresso either, for the same reason. I drink it "allongé". I can taste the subtle flavours when it is diluted with hot water. Yes, I add cream. BTW, Starbucks roasts their coffee beans dark enough that they just taste burnt to me. Even their "espresso allongé" is far too bitter.

 

[Dawgluver]

I've never liked Starbucks coffee either, while I like a strong coffee if and when I drink it, Starbucks tastes burnt and bitter to me too.

 

[PrincessFiona60]

And I love a good espresso, dark chocolate. What I can't handle is the taste of artificial sweeteners, the naturals stevia and agave taste metallic, and cruciferous veggies are abhorrent both taste and smell.

Oh, I can't stand Starbucks, their coffee is burnt.

 

[Somebunny]

Hmmmm. I love dark chocolate and Starbucks coffee. I must be just a regular taster . I also like blue cheese, sharp cheddar etc. I don't notice "bitter" too much.

 

[bakechef]

Bakechef, I don't drink straight up espresso either, for the same reason. I drink it "allongé". I can taste the subtle flavours when it is diluted with hot water. Yes, I add cream. BTW, Starbucks roasts their coffee beans dark enough that they just taste burnt to me. Even their "espresso allongé" is far too bitter.

I definitely know what people are saying when they day Starbucks tastes burnt. I compare that to a local coffee house and it is night and day, I swear that I hear angels sing when I drink a latte there!

 

[GotGarlic]

I think the key about whether one is a "food snob" is one's attitude toward others who don't share your preferences. A food snob, like any other snob, makes others feel bad if they don't make the same choices.

I used to buy the Parmesan cheese in the green can because I didn't understand how it was different from imported Parmigiano Reggiano cheese, not having grown up with it. Then I started reading Cooks Illustrated and joined this forum and learned. I tried it and liked it much better, so I don't buy the other kind anymore. But my mother thinks it's too much trouble to get the cheese and a grater out, so she complains When she's here, I just get it out and grate it for her.

And I'm a super taster, too. Must have sugar and creamer in my coffee and prefer espresso in a mocha caffè.

 

[pacanis]

I've gone back to "green can" cheese, only it's a clear jar and made by 4C. I think it serves me well in certain applications even though I have a chunk of Parm reg in the fridge. It is what it is. Which according to the label is cheese
Grated 100% Natural Parmesan Cheese [Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes (Rennet)]. Contains: Milk.

But I've never had Starbucks coffee... Now does that make me a snob or picky?
It sounds like I'm not missing much.

 

[bakechef]

I think the key about whether one is a "food snob" is one's attitude toward others who don't share your preferences. A food snob, like any other snob, makes others feel bad if they don't make the same choices.

I used to buy the Parmesan cheese in the green can because I didn't understand how it was different from imported Parmigiano Reggiano cheese, not having grown up with it. Then I started reading Cooks Illustrated and joined this forum and learned. I tried it and liked it much better, so I don't buy the other kind anymore. But my mother thinks it's too much trouble to get the cheese and a grater out, so she complains When she's here, I just get it out and grate it for her.

And I'm a super taster, too. Must have sugar and creamer in my coffee and prefer espresso in a mocha caffè.

Yeah I agree with you. If you chastise others because you think that their choices are inferior to yours that makes you a snob.

I have no problem going to Starbucks if my friends want to go, I can always get a mocha which helps mask the harshness, and I'll enjoy it. I'd rather be that guy that makes the best out of a situation and enjoys time with friends than the one pushing his own opinions or agenda on others!

 

[bakechef]

I do like the fact that Starbucks is everywhere, it helps me get my coffee fix when traveling!

 

[pacanis]

It makes you smart. Too much money for coffee drinks with really weird names.

Yeah, I can make my own fancy coffees right here at home.
Especially if I start the day with a cup of hot chocolate followed by regular coffee like this morning. I'll call it Chocolate Bay Fog Chaser

 

[GotGarlic]

I've gone back to "green can" cheese, only it's a clear jar and made by 4C. I think it serves me well in certain applications even though I have a chunk of Parm reg in the fridge. It is what it is. Which according to the label is cheese
Grated 100% Natural Parmesan Cheese [Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes (Rennet)]. Contains: Milk.

But I've never had Starbucks coffee... Now does that make me a snob or picky?
It sounds like I'm not missing much.

It is cheese, it's just not made the same way with quite the same types of components, or aged as long, which affect the flavor and texture. But if you're happy with what you have, that's the important thing

This is from Cooks Illustrated:

What the cows eat will affect the flavor of their milk and the resulting cheese. In Italy, the cows designated for Parmigiano-Reggiano graze outdoors; in the United States, most cows are not pastured but generally eat a concentrated feed.

In addition to the cows' diet, there are different and unique microflora and yeasts in the milk. The American practice of heating the milk for pasteurization kills these microorganisms. However, since Italians use raw milk to make Parmesan, these microorganisms add unique flavor components to the cheese that can give you extreme highs and lows of flavor. Pasteurized milk gives you a more consistent product, and it saves money for the manufacturer.

It's not just the milk that's different in the United States. American cheese makers often use nonanimal rennet to curdle the milk. And the starter cultures differ, with Italians using the whey left from the cheese-making of the day before, while Americans generally purchase starters from enzyme manufacturers. Finally, each cheese-making company, and each plant of each company, will have slightly different microorganisms in its environment, which alters the flavor of the cheese being produced.

 

[pacanis]

I don't disagee with anything in that article. Looks like they know a thing or two.
Now if you could pull up an article of theirs pertaining to the best parmesan cheese to use for grilled garlic & parm wings... and if I agree with their choice... then maybe I'll invite them to eat at my house

 

[Zhizara]

I've never had Starbucks coffee either. Not snobby, not picky, just frugal enough to not waste a ridiculous amount of money for a cup of coffee.

 

[cave76]

A gourmet is a connoisseur of good food.

My definition of a gourmand is a gourmet that talks about food, past, present and future, while eating good food.

 

[pacanis]

Where do bagel dogs fall?

 

[Aunt Bea]

I've never had Starbucks coffee either. Not snobby, not picky, just frugal enough to not waste a ridiculous amount of money for a cup of coffee.

I've never had it either and I agree, not enough WOW for the money!

To me Starbuck's is right up there with the Emperor's new clothes!

I enjoy treats and special things, but I find that if I have them too often they are no longer special.

 

[Andy M.]

A gourmet is a connoisseur of good food.

My definition of a gourmand is a gourmet that talks about food, past, present and future, while eating good food.

gour·mand
go͝orˈmänd/
noun
noun: gourmand; plural noun: gourmands

1. 1.
   a person who enjoys eating and often eats too much.
   synonyms:glutton, overeater, big eater, gobbler, gorger; Moreinformalpig, chowhound, greedy pig, guzzler
   "his brother is a shameless gourmand who is eating us out of house and home"

 

[Andy M.]

Where do bagel dogs fall?

On the floor?

 

[cave76]

Thanks for the REAL definition of gourmand, Andy.

I have a different one.