Are you a gourmet snob?

[Stinky The Clown]

A funny article from The Guardian

http://www.guardian.co.uk/food/story/0,,1804095,00.html

[Dora]

1. Too funny!

:blush:

[NMDemDist2]

2. funny article, and no I"m not

thank goodness :rofl:

[Warpy]

3. Great article, and no

That forensic collection in the back of the frig is usually fated to become a microbiologic metropolis, so I've always managed to resist the impulse to render exotic fats and keep them around forever. Can we all say "rancid" and dispense with pretense?

However, if I ever catch anyone cutting packaging with one of my treasured MAC knives, I'll turn rabid.

[Stinky The Clown]

4. I have to confess to two little back-o-fridge 'oddities' .....

.... that get used, but rarely ....... pure lard and hog casings.

I use the lard for one particular Italian pastry that is hugely labor intensive but oh so heavenly good - sfoggiatelle.

I use the casings for making sausage.

Fortunately both of these have a shelf life approaching that of granite. Actually, the casing are probably right up there with granite.

[The empressof all]

5. I keep a small stash of leaf lard for pie crusts

and I do have a 30 year old balsamic vinegar that I sprinkle on strawberries every once in a blue moon when I'm with someone who appreciates it. I enjoy different cuisines and I'm ready to try almost anything. We went to a new Persian restaurant tonight that was very good. DH and I enjoy rabidly critiquing and comparing every meal we eat out. We're quiet in our discussions and not obnoxious about it. It's part of the fun. I'm a foodie and I feel no shame! Now what Resto should we go to tomorrow night.....It's hot as hell here and I'll be damned if I'm cooking.

[Rhiannon12866]

6. No, I guess I'm sure not, LOL!

Funny article, but I can't imagine having the cojones to complain to the chef just to meet him...:o

on edit: though I admit to saving a little container of bacon drippings in the back of the fridge...:blush: