Good Food Blog
What type of foodie are you?Posted at 11:01AM, 16 January 2008 by Caroline Hire - Food editor, bbcgoodfood.com
In my opinion, there are two types of foodie: the slave to authenticity whose breadth of knowledge draws gasps of awe and perhaps a slight tinge of jealousy; and the hearty lover of all things edible, a bit of a gastro-adventurer, who's prepared to try anything...within reason.
I like to think I'm the latter. I'll happily scoff a snail or ravish a rabbit without a thought for where it's been or whether it was once fondly named 'Flopsy'. In Hong Kong recently I ate a lightly battered 'thing'. I have no idea what is was (if you can tell from the photo please let me know.) All I can say is that it looked like it had a rear end at both ends and no discernable face. It was delicious and definitely worth pointing at again.
I've also eaten sea urchin in Japan, which if you've ever seen it, you'll realise is heavy going for the uninitiated and would happily have a go at most things, snake, insect, obscure chicken parts, fish eyeballs...However, I drew the line at what appeared on the translated menu as 'slice of horse' in Italy and couldn't face a 'cuy' or guinea pig in Peru (my beloved Bertie's furry little spirit would surely have turned in his grave.)
And besides, there's a lot more to being a 'category b' foodie than embracing unbritish fair. It's also not being afraid to mix ingredients, cuisines and cooking styles. Would you not only eat pasta with ginger, lemongrass and chilli, but serve it to guests and then boast about it to your passionate-about-Italian 'category a' foodie friend? Would you lather a Marmite sandwich with a thick layer of houmous, just because you love both and aren't afraid to see if they work together? If so, welcome to the club!
I'd love to hear about any weird and wonderful experiences from abroad or bizarre combinations that have come out of your kitchen...Go on, it doesn't count if you're not prepared to shout about it...