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Hate to admit this but I love...

post #1 of 29
Thread Starter 
Cheetos
Chicken nuggets
Tombstone frozen pizza
Fast food

I know I know, as a foodie I should turn my nose up at these, but they're so tasty!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 29
Eating food out of the can. Guess I will do just about anything not to have to cook for myself. I would hate to see some of the looks I may get if one of my customers saw me doing this. Just dont lick the lid.
post #3 of 29
being a foodie shouldn't mean that you only enjoy snobby upscale food.


that being said, i enjoy a mcrib every now and then. :look:
post #4 of 29
"I know, as a foodie I should turn my nose up at these..."

Who makes the rules, Mapiva?

Reminds me of the time the book Real Men Don't Eat Quiche was published. You know what real men eat? Any dxmn thing they want!

To me a foodie is somebody who appreciates food in all its forms. There is no need to apologize for eating anything you like.

Anybody makes a snide comment about your Cheetos, just ask them how to pronounce Tsipoura Plaki. And while they're struggling with that, you can happily go back to crunching.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 29
Thread Starter 
The crunch is the best part! Although I have steered my addiction towards the white cheddar version cheese puffs. It makes me feel better about myself than eating the bright orange ones.

Now if only they could come up with blue cheese cheetos!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 29
the blue cheese doritos are pretty good.
post #7 of 29
I wish I could get a McRib around here!
post #8 of 29
Checkers Big Bueford with cheese and their fries.:bounce:
CHEFED
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CHEFED
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post #9 of 29
know what I love? Those microwave ramen noodles.
*Food*

I am the Mad Baker Woman
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*Food*

I am the Mad Baker Woman
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post #10 of 29
Once every 2 or 3 months, love to have hot dogs & greasy fries or fish & chips from my local place ( for 37 years now )Decarie Hot Dog - Saint-Laurent, QC H4L 3M3

I just love the pizza place around my street

The best pizza I ever ate
coronet pizzeria pizza wings brochette lasagna
coronet pizzeria pizza

And once every 6 months a douple poutine
Poutine - Wikipedia, the free encyclopedia
post #11 of 29
"I wish I could get a McRib around here! "

You know why it's not a permanent part of their menu, despite being a best seller whenever it's offered?

The store managers don't like it, because it requires two different holding boxes. The ribs and the sauce are kept at different temperatures, and that's apparently too much trouble for them.

Ya gotta wonder about a company that doesn't sell what the public wants because a store manager has problems setting two thermostats instead of one.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 29
LOL I love ramen :3...

Theres a local asian market here in arizona, called Lee Lee's, and I go there all the time and get some pretty tastey ramen. :)

I really like Sonic's popcorn chicken... and all their drinks..

Oh... I love pepsi..

Oh and cream cheese and olive sandwhiches.... that are grilled..D:
post #13 of 29
nachos.....Jetro has thin tortilla chips made in the area that are incredible, and cheap...Rositos (sp?) nacho dip.....I buy them for the repair guy....refuse to keep any at home, they are just too addictive....I'd just get sick eating 8# of chips and dip.
cooking with all your senses.....
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cooking with all your senses.....
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post #14 of 29
If you love something why would you hate to admit it? Thats a very elitist view on food dont you think?
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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post #15 of 29
corned beef hash from the can with about a cup of instant mashed potatoes mixed in so they get really crispy on the oustide, with two over medium fried eggs on top with Tapatio sauce, heavenly comfort breakfast.

McDonalds double cheeseburger- dam me for my childhood addictions and now that the little bugger is just 99 cents I eat at least 2 a week.


Jack in the Box- 2 tacos for 99 cents - what can i say? they have absolutley no redeeming value whatsoever. But taste nummy with the cheap *** taco sauce.


sigh
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #16 of 29

McRib!?! WOW

AMEN RP! :eek: I HAVENT SEEN ONE OF THOSE AROUND MY NECK OF THE WOODS IN YEARS!!! Like since they were first introduced!! Those were tastey lil blobs! :lips: I guess you live in the Northeast too. :rolleyes: I also like bellybombs too, (aka white castle hamburgers) only once a year though, its about all I can take!:p
Love what you do, and Live every day as if it were your last, One day, you will be right ....
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Love what you do, and Live every day as if it were your last, One day, you will be right ....
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post #17 of 29
The thing about MSG is that it tastes so good, no matter what you put it on (or maybe the other way around). And what better way to hide it than to list it as hydrolyzed vegetable protein or autolyzed yeast extract. Or simply spices. Brilliant job food additive lobbyists of the 50s! We all share in your victory, whether cancerous or not. You guys rock!
post #18 of 29
FYI, MSG is NOT HVP or AYE. Hydrolyzed Vegetable Protiens and Autolyzed Yeast Extracts contain Glutamic Acid which is one of the compounds found in MSG but it isnt MSG. All MSG contains is sodium and glutamic acid, its just another version of concentrated salt, nothing more. As for hiding them in spices, if a company was doing that they would be fined and probably sued as the only thing that can be labeled as spices are spices. Anything else is breaking a federal law know as a CFR. These are the guidelines used by food manufacturers ie me, to write food labels. As far as being cancerous, MSG is one of the oldest known forms of seasoning and has been used for hundreds of years in Asia and IIRC they have the lowest cancer levels in ppl. Remember, lab rats arent humans even though the scientific community would like you to think so.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #19 of 29
CHEF HOW IS CORRECT, In fact Asia was known for MSG many years ago and was called agimotto powder (excuse my spelling) it was originally extracted from the fermantation process of seeweed(therefore some people deem it natural)The fact that many foods contain glutamic acid naturally does not mean it has to be listed as an ingredient, since it is not added. From what I gather today it is derived from beets. It must be listed as a seperate ingredient on food labels, and is not an herb or spice. :lips:
CHEFED
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CHEFED
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post #20 of 29
It is interesting to know that you are involved in manufacturing and food labeling, there is much I would like to learn from you.

I haven't read up on MSG in awhile. IIRC it's not about cancer, it's about long-term slow brain damage caused by over excitement of the glutamate receptors in the brain. We're talking degenerative old-age diseases.

Sure glutamate naturally occurs in seaweed, but the concentrations in MSG laden food are highly unnatural in comparison. Now there is the argument that the blood brain barrier protects against this kind of damage, but that is only if you have a healthy blood brain barrier (adult, not under the influence, etc.) and then the hippo campus is not at all protected by it anyway.

100s of years in Asia, sure. Different races react differently to their environments and what they consume. How many Asians are lactose intolerant?
post #21 of 29
Because it sells well for about a month, and then everyone remembers how disgusting they really are, and don't order them anymore. Lots of restaurants do this sort of thing with menus. Sometimes it's seasonal, sometimes it's merely that it's not something that people want to eat lots of.
post #22 of 29
MSG in foods, mostly potato chips and dry seasonings is USUALLY no more than 1-2% Because of the consentration of the MSG it is used in conjunction of salt or sodium to enchance flavors.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #23 of 29
Mmmmmm..... hangover food. Goes just right after a sack of White Castles at 3 a.m.
post #24 of 29
i love diving into a garbage plate... (local late night artery clogging mess of food from the heavens)

I used to love Whoppers from BK.. but now whenever i eat one i find myself running to the nearest bathroom, disappointing really.

Chicken Patties with Sriracha on em... practically everything tastes good with a little Sriracha on it :talk:

Corn dogs.. mmmmmm nothin like meat on a stick.
post #25 of 29
Sunday morning I made some turkey hash using a handful of the little bits scraped off the carcass. Browned some finely diced potato in bacon fat, added onions and red bell pepper, then the turkey. Piled it on the plate. My wife likes her eggs scrambled hard on the side, I topped my pile with two sunny side up and a generous dousing of Crystal hot sauce. Mash it all into a gooey pile and dig in.

I do like the canned generic hash on occasion as well, a good heart-warming meal. Or is that heart stopping, sometimes I forget?

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #26 of 29
Well, I don't hate to admit it - I really like a couple of varieties of the thick, krinkle cut, Kettle Chips - Buffalo Bleu and Salt & Pepper

Lance
Lance
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Lance
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post #27 of 29
I can't say I'm embarrassed for my food tastes, what's good is good, but I do get embarrassed of one thing only, my ultimate heart attack in a box: poutine with a side of mayo for dipping.

I know a few other people that LOVE it too, but I've also really grossed other people out by eating that in front of them :blush: Pretty bad...
Necessity is the mother of invention.
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Necessity is the mother of invention.
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post #28 of 29

re

when I go to lunch where I work sometimes I get potato chips & cottage cheese for dipping, and if we weren't a cocoa cola supporting company, I'd drink mountain dew to wash it down. but have to settle for mr. pibb.
post #29 of 29
Hang on, Ajinomoto powder is a brand name, and the original brand name under which the synthetic extract was (and still is) marketed. Aji-no-moto: The Root Of Flavor. This is the same extraction that has only recently crossed the Western culinary vocabulary in the form of "umami." Same thing.

That same material is naturally extracted from various substances, the most famous being kombu kelp, which is the basis of most dashi.

There has been debate for a long time as to whether the synthetic extract produces adverse reactions, whether anyone is allergic to it, whether it causes cancer, and so on. But as I understand it, despite lots of anecdotal evidence about people turning red when they eat at Chinese restaurants that use a lot of MSG powder, there has never been a proper study done that showed any of these effects. There was one such study done on rats, but I am reliably informed that the control was faulty: the rats were given vast doses of this material, and were not compared against rats given equally vast doses of some "neutral" substance.

Not that I use MSG powder in my own cooking, but there isn't really any solid evidence against it.
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