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Fair enough. ...other than teenage boys, manual laborers, and bodybuilders who don't mind bulking dirty.
I'd say serious athletes would burn off the calories, but there's no way they'd pack their bodies with so much garbage every. single. day.
Hmmm....I am none of those. I am a late 20s female, actually, and I eat delicious "garbage" like that all the time, and I am healthy and fit. I just keep it simple and light for breakfast and lunch if I know I'm going to have a big dinner, or I have a light dinner after having a heavier lunch. I also mind my portions and get plenty of exercise. Moderation and physical activity are the name of the game. Then again, I'm not an athlete or a fitness expert. I just like to eat good, feel good and look good.
Extremely high end cuisine is essentially art. I think that's hard for many to understand, because we think of food as just being daily sustenance. But there are many chefs who can elevate ingredients to the level of high art. I would absolutely pay for it.
I cook a lot, and I enjoy doing it. But I will never be able to make "Oysters and Pearls" like they do at the French Laundry or Per Se. That's what you are paying for- someone at the highest level of their craft, using complex techniques to transform food into something ethereal. I totally think it's worth the money.
Oysters and Pearls doesn't seem beyond the range of someone who knows their way around a kitchen, but the prep sounds exhausting.
Yes, I do. I don't have it very often, and I am not a gourmet chef, but I certainly do understand the concept of gourmet food and fine dining. I do enjoy it when I have the opportunity to eat it. Very much, in fact.
I also enjoy semi gourmet food. A bit more relaxed than gourmet food. Another thing I like are interesting and new ethnic foods.
Generally, I enjoy "quality over quantity" so small plates don't bother me.
I don't think I am a food snob, since I eat at chains sometimes.
I am not a fan of fast food fan. Nor am I a fan of "all you can eat buffets".
But that's me.
Regional and ethnic cuisine is the source of much "gourmet" food. For instance, I had a memorable meal of glazed trout in Basque country. Generally I don't care for the flavor of trout, but it was highly recommended, so I went with it. The flavor was astonishing. I was within sight of the mountain stream it came out of. The seasonings and glaze were perfection. It cost me 20 euros, including the wine. You could buy the same meal in Paris for 200 euros.
I like rich foods - once in a while. Sure, it's fun to splurge. However, I'm not in search of a diabetic coma, a fatty liver, a heart attack or gout. Or an early death.
It is possible to eat delicious food without "going Paula Deen" every day of the week.
(although some of her recipes are quite good, and I do own several of her cookbooks - it's not everyday fare at my home)
Regional and ethnic cuisine is the source of much "gourmet" food. For instance, I had a memorable meal of glazed trout in Basque country. Generally I don't care for the flavor of trout, but it was highly recommended, so I went with it. The flavor was astonishing. I was within sight of the mountain stream it came out of. The seasonings and glaze were perfection. It cost me 20 euros, including the wine. You could buy the same meal in Paris for 200 euros.
I spent some time in San Sebastian, and while that Trout dish sounds appetizing, its not at the "Gourmet" Michelin level restaurants like Arzak.
I would go for it as a once in a lifetime splurge experience kind of thing. It isn't really an interest of mine though. I'd rather go spend the money being driven around on a tour of the area's microbreweries.
I would go for it as a once in a lifetime splurge experience kind of thing. It isn't really an interest of mine though. I'd rather go spend the money being driven around on a tour of the area's microbreweries.
You would rather have gourmet beer than gourmet food.
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Well I want to eat at Sheena's and Almrausch's house. All of their dinners sound amazing. I wish I lived closer to some of you CD's because my mouth waters every time I visit this section.
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