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Where do I sign up? If the food is as good as the advert, it can't fail!
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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Is two different types of salt a "fine selection"...if so, then yes.
Regular table salt and sea salt.
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Not at all.
My wife and I are about as culinary base as two can get.
Just short of putting catsup on everything.
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ive got 3 types of pepper, white, black & pepper in a mill, so I suppose I must be posh
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You can do it in reverse. I know people who think that having ketchup in your kitchen makes you a food pleb. Or that McDonalds is just filthy. Filthy gorgeous!
I used to wish I could plug myself into the mains to charge as an alternative to eating (very boring activity), but these days - well there is something sublime about really good food.
Regards,
Rob Philpott.
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0. Yes
1. FOX will probably think I am totally nonchalant about my dietary habits whilst not fully comprehending at least half of this sentence.
2. No really, I am a food snob - six cheeses in the fridge [not including 'simple' chedder for the girls] and I beleive there may be some fois gras left over. Unless I did indeed finish it all at lunchtime.
3. I'm also a wine, beer and gin snob.
veni bibi saltavi
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Best Gin? On a reasonable cost basis?
Regards,
Rob Philpott.
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I know it's mass produced, but Gordon's and Tanquaray are always in my cupboard. And I like Boodles and Williams as well.
veni bibi saltavi
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I heard that Beefeater Gin has staff numbering just 4. Heard in the pub so normal disclaimers apply, but impressive if true.
Regards,
Rob Philpott.
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I heard in the pub that Nagy Vilmos drinks Emva Cream and Babycham.
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Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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Where in fact we know he drinks anything with ethanol in it...
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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I would call bullsh!t on that claim. There may be a clever little caveat to it that only four people remain employed by the original Borough family company, but total workforce? Male cows!
veni bibi saltavi
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There are 'fewer than 10 staff' involved in the actual making and distilling but that's probably true of even the most commercial of distilleries whatever the product as it requires hard-won expertise. The number of distribution, accounts, reception, museum, cleaning and other necessary support staff is an entirely different matter.
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Nagy Vilmos wrote: I'm also a wine, beer and gin snob.
If you can find it, try Botanist[^] from Bruichladdich. And make sure you try it without mixers - it's very tasty. 
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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I am not a complete food snob.
Good bitters for cocktail is essential.
If your cheeses are stinky is a sign you did not eat them quickly enough; or they were not stored properly by your cheese-monger.
Truffle everything is horrible, especially if synthetic truffle flavor is used. Truffle is an exclusive ingredient not to be used everyday. Put some money aside and once in a while, get yourself a real french (or Italian) truffle from a good vendor and you will experience heaven (but it difficult to prepare dishes with truffles, and it can get expensive to just experiment!)
I bought a truffle for Christmas a couple of years ago, it lasted me 2 weeks.
Exotic salt ... useless. you only need good coarse salt (kosher and/or grey sea salt) and good finishing salt (for example maldon salt).
I'd rather be phishing!
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Maximilien wrote: you only need good coarse salt
Agreed.
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Well, Gorgonzola and Cacio Cavallo have always pretty strong smells!
I agree: truffle everything is terrbile, and my dad is taking this habit. I'm not overly fond of truffle, but in some dishes is divine - here there are even typical chocolates made with truffle!
Geek code v 3.12
GCS d--- s-/++ a- C++++ U+++ P- L- E-- W++ N++ o+ K- w+++ O? M-- V? PS+ PE- Y+ PGP t++ 5? X R++ tv-- b+ DI+++ D++ G e++>+++ h--- r++>+++ y+++*
Weapons extension: ma- k++ F+2 X
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We have 5 salt varieties:
- Table salt - not used very often (probably mostly for a brine gargle when the throat's playing up)!
- Coarse salt, not used often, but used for pickling and rubbing into pork rinds
- Sea salt - our mainstay
- Potassium Chloride which we have because I have below average K levels. I use this blended with fine salt if I sprinkle salt directly on my plated food
- Water softener salt - but we don't actually eat that!
I wouldn't say I was a snob, but I still love food. Almost everything at home is prepared from scratch (or frozen by us for later consumption).
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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I have none. On the rare occasions that salt is required to enhance a dish I use soy sauce or yeast extract. I never add salt at the table. Does that make me a reverse food snob?
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I think that a quick review of what a snob is worth a shake. Here's Dictionary.com's definition:Quote: a person who believes himself or herself an expert or connoisseur in a given field and is condescending toward or disdainful of those who hold other opinions or have different tastes regarding this field
Point 1: You have to believe yourself a connoisseur. I'm not sure about this point as I think you only have to believe that you're better than someone else.
Point2 is the kicker: Condescending/disdainful. This pretty much sums up the word snob.
If you eat no salt and you feel superior as a result, then maybe you are. Someone who is discerning but also believes that we all like different things and that's part of life's rich tapestry is unlikely to be a snob.
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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0) No.
1) No.
2) No - ish. Herself still has some of her Stilton left from Christmas, and I find that stinks quite enough...
I don't think of myself as a food snob: but I do have a sous vide, and a vacuum sealer, and a slow cooker, and...
Useful gadgets, which help produce better food - not Michel Roux Jnr standard, but better than "average" quality.
No, I don't eat at McD's - but I enjoy a BK from time to time - and I cook a much better burger in the sous vide 
Bad command or file name. Bad, bad command! Sit! Stay! Staaaay...
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