Misunderstood

I'm not picky, and I don't think I'm better than you. It gets old defending myself. That's right, I'm misunderstood. I know there's other foodies out there who have been accused of being horrible people. I'm hoping this post will help both sides. Listed below are several myths and explanations about those who enjoy good food.

• If it's cheap, it's not good enough. Money doesn't matter when it comes to food. Ever heard of the term, hole in the wall? These are places that may look a little sketchy on the inside, but serve great food at a reasonable price. The key is not letting money be your only reason for seeking a restaurant. Don't worry about what a great deal you're getting, worry about how it tastes.
  
  
• Portions have to be tiny. Ummmmm, not really. I recently posted about America's lust for the doggy bag. The reason good restaurants don't bombard you with a large portion is because their goal is to make you feel content when you leave the restaurant, not uncomfortable. All-you-can-eat buffets aren't known for their quality just their quantity. Remember, don't obsess about the deal.
  
  
• You're picky. No. This may be my least favorite of the myths. Picky is excluding all sorts of foods and being afraid to taste new things. Placing high regard on quality is not being picky, it's just having high expectations. I like fresh things, so sue me.
  
  
• Chain restaurants are evil. Honestly, there are some horrible chains out there that have ruined food for Americans, Olive Garden being one of my least favorite. However, there are some great ideas that have popped up and become so popular that they launch into chains. If chains are managed right, they can be a good thing. Many of them just concern themselves with being like Wal-Mart and go after being the cheapest. Being cheap all around doesn't always buy one fresh ingredients. You have to be careful.
  
  
• I don't know enough to be a "foodie." Being into food is not like being into wine. It's really not all that complicated. As I've mentioned before, we've all had an amazing meal and know what greatness tastes like. Remember that meal and compare it against future dishes.
  
  
• Food is too big of a deal. Okay, this is not really a myth. Food IS a big deal. How often do you eat? Can you even quantify it? All of the time, right? I think we don't take food seriously enough. With how much food we consume, why don't we care more about how it tastes or how good the quality is?
  

We are a misunderstood people. Non-foodies, use these myths to better understand us. Foodies, be sensitive to non-foodies and encourage them to become one of us. Non-foodies, maybe your stomach is growling, not because you're hungry, but because of what you're putting in it.

It's Not Easy Being Foodie

I have to vent first before I get into some other details. Being a foodie/food snob isn't always easy. I don't really like being called a food snob, but I can understand why I might be perceived this way. I do, however, have serious issues with being called picky. Just because one does not get excited to go to Chili's or frequent Taco Bell, does not make one picky. I don't discriminate against any type of meat or exclude shellfish from my diet. The only really common ingredient I can do without is onions, but I am not going to throw a temper tantrum if they're included. Being picky is not being open to different types of foods. Do any of you other foodies run into this or is it just me?
Now on to some other things. I mentioned in an earlier post that I had made some pizza, and I want to encourage all of you to try this if you haven't. Making pizza dough is extremely easy. After that, it's just up to you in deciding what kind of toppings you want to put on. Pizza Margherita is a great place to start. It's simply mozzarella, tomatoes, and basil. I love the addition of a high quality extra virgin olive oil and an aged balsamic vinegar. O & Co has some of the best choices of olive oil and balsamic vinegar in the world. Trust me on how amazing they are. They vary in tastes just like wines .
Another good dish I tried this week was a spinach and penne pasta. You take spinach, garlic, goat cheese, cream cheese, salt, and pepper, and you puree it in a food processor. Next, you pour it over the cooked penne and serve over a bed of wilted spinach. It was awesome and relatively easy. I added some chopped chicken to this just to have some meat.

What are you making?