What type of eater are you? - Food and Drink -cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies... - Page 3 - City-Data Forum

Mooseketeer · 11-05-2009, 09:45 AM

I love gourmet food and can be a "foodie" but also am a "gourmande" and love all kinds of delicious foods . As long as it is tasty and fresh I will eat just about anything.

I certainly will try almost anything once.

TKramar · 11-05-2009, 10:45 AM

Quote:

Originally Posted by sophialee

Extra virgin olive oil has a low smoking point and isn't meant for frying. Try grape seed or something. Jus sayin'

Peanut oil.

HighlandsGal · 11-05-2009, 11:01 AM

I am also both. I just snuck out for lunch at Whole Foods -- was going to stick to the salad bar, but instead ended up with a mini jalapeno and cheddar ciabatta loaf, a cup of shrimp tortilla soup, and a small container of marinated greek veggies and feta. Now I feel guilty and stuffed!! Gonna run an extra mile today after work.

I try to eat healthy, but I love food and can never leave my plate with food on it.

Neuling · 11-05-2009, 11:09 AM

Good gal

In some cultures not eating everything on the plate is like saying, it does not taste good

And in Denver a thin extra layer of fat during the winter can't hurt

§AB · 11-07-2009, 03:37 AM

Savage. I like my portions huge, none of those microscopic servings at them fancy restaurants for me which wont fill a mouse

el borracho · 11-07-2009, 08:22 AM

I'm also a very slow eater I like to enjoy my food

Neuling · 11-07-2009, 08:28 AM

Quote:

Originally Posted by §AB

Savage. I like my portions huge, none of those microscopic servings at them fancy restaurants for me which wont fill a mouse

And who will pay for the dinner once the customer has starved to death right there at the table?

sophialee · 11-07-2009, 08:34 AM

Quote:

Originally Posted by TKramar

Peanut oil.

I'm aware that peanut oil is great for frying, but she was using olive oil and grape seed is the closest substitute.

§AB · 11-07-2009, 08:51 AM

Quote:

Originally Posted by Neuling

And who will pay for the dinner once the customer has starved right there at the table?

the freaking customer ofcourse, all $100 for that tiny microscopic paper thin beef/fish or whatever it is and the huge load of grass topping it off

that's my experience with fancy restaurants......they feed ya bloody grass topped off with a few micrograms of meat.

The cheaper the restaurant, the better. Infact, pubs are the best when it comes to meals.