Better foodies dont do humble condiments. Now, I know this but it was this kind of principle that started a marvellous argument at Chez Pan a few weeks ago about just how much of a foodie the Bloke was. (In hindsight, i cant believe how seriously we debated the finer points of what being a foodie actually meant). So when i discovered the little tome at the library yesterday 'How to be a better foodie. A bulging little book for the truly epicurious' by Sudi Pigott I knew it contained the definitive answers we were searching for. Its an almost-thigh slapper, tongue-in-check look at the extremes foodies will go too..."the committed better foodie may spend many hours musing over the logistics of digging an Imu fire hole-wonderful for a juniper-spiked porchetta" when you can read a sentence like that and relate... (thinking of my rather nutty post-partum , in between breastfeeding a 6 week old, efforts to build the pizza-oven while on maternity leave)...
So i know lots of you readers out there are food people, can you claim to be Foodies? Here's the Prada larder checklist (with minor modifications) and my answers. If you need translations then BONK! -not a foodie.
1. Nam Pla - 20 year habit
2. Mirin - sure
3. Soy sauce or shoyu -yup
4. White miso paste - umm,checking.. yes
5. Bonito flakes - I've run out
6. Verjus - for sure
7. Saba - huh?
8. Rose or orange water from 'foreign' shop -check rose water
9. Ume-shu - no have
10. Pomegranate molasses - *blush* yup
11. 100% pure maple syrup - yup
10. Honey-chosen for type - loca
11. Cardomon, coriander, star anise, all whole - who doesnt?
12. Chermoula - have all ingredients to make it fresh when required
13. Baharat - nother huh?
14. Ras Al Hanout - huh huh huh???
15. Jordanian Zatar - definitely not
16. Peperoncino - nope
17. Dukkah - yup
18. Shichimi togarashi - nope but i will coz its fabulous!
19. Preserved lemons/limes -yup, too many jars!
20. Sumac -yup
21. Chilli jellies - check this; yup
22. Red harissa - yup
23. Saffron -a few strands floating around
24. Mace - just nutmegs
25. Maille Dijon - personally purchased from Les Halles-whoop!
26. Vanilla - fair trade , thick and pure from Vanuatu and a pod
27. Fruit cheeses - yup, mine and bloggy trades!
28. Biscuits; lah dee dah ones -nope, get eaten by the kids too often , bake/buy on a need only basis
Extra questions to sort the Prada larders from the mere Tom Fords
a. boutique tuscan extra virgin olive oil - pass
b. Artisanal jams - home made count?? of course they do!
c. duck confit -*blush* again- from genial artisian duck grower in Brittany
d. goose fat - have home rendered duck fat in the fridge- count?
e. twist rolled darjeeling - nah
f. L'Artisan chocolate flakes -nah
g. Food trophies from Michelin establishments etc definitely nah- not into foodie trophies!
Hmm..not sure about scoring this thing; theres no cut off! Looks about right; i think Im into food but merely the garden Tom Ford varietal foodie.
When it come to spices, im not a loca vore. How can you be a foodie without a variety of herbs and spices? How can you enjoy food without variety? Where i can i will pay more, sometimes alot more (the Vanuatu vanilla which i guard like Mother Bear..."thats tooo much" she screeches at Bean2 across the kitchen), to purchase a local or more local ingredient but I think that spices are international trade currency, its ok to be non loca- they're light, used sparingly and keep but fair trade is important as is sustainable production. Its the big guns of everyday bulk consumption where i put my loca investments.
And remember , a formative foodie learns to assemble and turn a pasta machine at the same time, if not before, they learn to ride a bike. Touche.
How did you score?