The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, September 26, 2007


Do you know a food snob? Someone who can tell you everything they ate at The French Laundry last time they were in wine country, someone who has their own prosciutto curing in their garage? Does this person annoy you?
Then you will very much enjoy the snarky tone of "The Food Snob's Dictionary, " a list of all the important things you need to be able to name-check if you need to be on the cutting edge of culinary with-it-ness. It's hilarious. At the same time, it's rather useful to the actual aspring food snob.
"Pulses: Exasperatingly counterintuitive term for the edible seeds of legume plants, e.g. lentils, beans and peas. Primarily used by English ladies and vegetarian cookbook writers looking to liven up their prose."
"Line-caught. Pet phrase of lyrical menu-writers, denoting a fish that has been caught in the old-fashioned rod-and-reel way, presumably by a small-time fisherman, rather than swooped up in a net with its entire school by a crew of unfeeling Russians on a huge, rusty trawler"
And so on. It's all in that tone of making fun of people who dare to make distinctions, while at the same time out food-snobbing them.
Buy it now for your favorite foodie; it will be out of date in a year or so.


at 12:13 PM Anonymous Schottzie03 said...

I prefer my fish be caught by bare hands, as the hook often causes a nervous system reaction that toughens the fillet.

at 1:40 PM Anonymous nicejewishgirl said...

Check out the Posh Nosh videos on youtube. Posh Nosh was this hysterical BBD series of short cooking demonstrations by this pretentious husband and wife team. They frequently use strange culinary language such as "interrogate the chicken for 30 minutes". Here's the link to the BBC site, but you have to watch the videos on youtube.

at 1:41 PM Anonymous nicejewishgirl said...

Oops! BBC not BBD. What the hell is BBD?

at 12:21 PM Blogger cakegrrl2007 said...

BBD = Bell Biv DeVoe, baby. Ha.

at 4:03 PM Anonymous nicejewishgirl said...

Oh Geez, that takes me back. Too far back actually.

at 7:55 AM Blogger Nicci King said...

"That girl is... poison..."

Sorry. I just had to get in on that one!

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