Toolbag Wednesday #32: Blasé Would-be “Foodies”
Wednesday, May 16th, 2012Don’t talk to me about “deglazing” a pan or whatever it is that you do. Don’t refer to “smoke point” and expect me to nod knowingly. Don’t debate the merits of EVOO over lesser kinds of oil. And don’t you dare say “mouth feel” without running away from me. Seriously…a dude once muttered something about “smoke point” to me and instead of swooning like many a foodie friend of mine would, I wanted to punch him in the face. I managed to stay my hand by picking up that god-damned bottle of EV-fucking-OO.
I’ve had it. I’ve reached my limit of entertaining would-be “foodies” and their hobby of eating food that is realistically outside of their budgets and acting as if it’s nothing. La la la…no big deal. I’m tired of pretending to care, to corroborate with the latest in dining extravagance. I simply cannot stomach the blasé pretension of would-be foodies anymore.
The truth is, by this point in my life, I’ve dined at some of the highest-rated, reservation-elusive, and most expensive restaurants in the world. I’ve had the degustation pre fixe menu with the wine pairing, been amused by the amuse bouche, met the celebrity chef, had dinner for two that cost $900, even had an off-menu dessert made special for me on my birthday.
So what?
I grew up in a household wherein we always had food to eat, and always a balanced and nutritious dinner. But we were barely able to afford the grocery bill, often shopping at Aldi and eating left-overs for weeks at a time (hence my ability to overlook expired dates on several items- I’m still here!). As for dining out, that happened on your birthday and, more often than not, was at the all-you-can-eat buffet that I lovingly referred to as The Feeding Trough. There were refinements to come in later years- bisques and crepes and compotes to be explored- but the majority of my palette’s upbringing centered on tried and true recipes with basic ingredients and standard “plating” at home.
Now, as a single adult living in a culinary-lover’s city and with a meager disposable income to call my own, I appreciate those fancy dinners and the art form they evoke, but I prefer their less-showy alternatives. The diner down the street that isn’t “terrible,” the comfort food menu that is delivery-friendly, the bowl of cereal that is my bread and butter.
I blame TV shows like Top Chef, Rachel Ray (although I blame her for other things too not only but including that terrible voice of hers yelling out random shit all the time), and The Food Network in general for bringing “Chef-Culture” into our homes. They’ve done for food what Sephora has done for high-end cosmetics. They’ve taken what was once out of the reach and minds of even the middle classes and placed it right under our noses. And of course, we’ve obliged. Me, want that.
For our part, we’ve soaked it all up like sponges, parroting back the lingo and bravado that, quite honestly, is beyond us. Maybe that $51 free-range Amish chicken with organic locally-sourced harvest vegetables in a saffron broth is worth every penny. Maybe. But can someone who has a safety pin holding their pants together afford it? Is it worth it then? Why are we pretending that it is? Why are we pretending that such extravagances aren’t exactly that- extravagant? WHY?!
When I was growing up (holy hell that makes me sound about a bajillion years old), “foodies” were ACTUAL FOOD CRITICS…for a living, as in they received income for their educated opinions about food (not any of that Yelp bullshit we’re meant to imbibe). But, nowadays (there I go again) everyone’s a food critic. Everyone knows the lingo. Everyone is a demanding diner who can don a cardigan and seemingly whip out a credit card to pay for the single meal that just cost a quarter of their monthly rent. These blasé foodies drip of pretension, easily forgetting where they come from and what kinds of food they actually eat on a regular basis (me: Special K).
Even though this is what it has come to, I insist that eating is not an event but a necessary action for survival, and dining out is not a hobby but a luxury.
Now if you’ll excuse me, I have to confirm my Bloggers in Sin City dinner plans with my foodie friends at Top Chef Masters alum Rick Moonen’s sustainable seafood restaurant, RM, at Mandalay Bay.
Pot/kettle.


