>Iron Foodie?

>For the record, I kind of dislike the term “foodie”.  I’m just throwing it out there.  I hope that doesn’t reflect negatively on me.  It just rubs me the wrong way.  I love food, and I love being exposed to new cuisines, techniques and flavors.  There’s just something about that word that gets under my skin. 

Iron Foodie 2010 | Here's Why that will be me:
MarxFoods.com -- Fine Bulk Foods The Foodie BlogRoll

All that being said, I’m entering this blog, and by proxy myself, in a(nother) contest.  This one is sponsored by the Foodie Blogroll and Marx Foods, and it seeks to name the “Iron Foodie, 2010”.  Do you think I automatically disqualified myself with that opening paragraph?   

Let’s pretend the folks at the Foodie Blogroll and Marx Foods are clamoring for me to enter their contest, and as such they sent me this list of interview questions (just ignore the fact that I am a brand new member of the Foodie Blogroll and most of the interweb has never heard of me – if they knew me they’d be clamoring, wouldn’t you agree?)

FB&MF: Why do you want to compete in this challenge?

life, in recipes: I really enjoy pushing myself in the kitchen.  One of my favorite things to do is look in my pantry and my fridge/freezer and see what I can come up with based on the ingredients there.  It’s kind of my own little “Iron Chef” challenge.  I’m always pleasantly surprised with what I’m able to come up with, and if my kids’ll eat it, well then all the better.

FB&MF: Limitations of time/space notwithstanding, whose kitchen would you like to spend the day in & why? Julia Child, Thomas Keller, Ferran Adria, James Beard, Marie-Antoine Careme, or The Swedish Chef?

life, in recipes: I grew up watching both Julia Child and The Swedish Chef , and they both have their merits.  However, I’d have to say Julia, mainly because she’s slightly easier to understand.  I’ve been in her kitchen (you know, the one that’s in the Smithsonian) and I felt right at home.  I’d love to spend time with her in the kitchen that she built with her husband, where she filmed her show and entertained her guests. 

FB&MF: What morsel are you most likely to swipe from family & friends’ plates when they aren’t looking?

life, in recipes:  Really, I have to narrow it down to one thing?  I guess I’ll say any good aged stinky cheese.  I have a mild addiction to ripe, aromatic fromage. I’m sure you can deduce something form that, but I’m not sure what.

FB&MF: Sum your childhood up in one meal.

 life, in recipes: The thing that comes most readily to mind is a big bowl of navy beans and cornbread with fresh garden tomatoes and green onions on the side.  We ate simply, healthfully and frugally, but our meals were hearty and never lacked for flavor.

FB&MF: The one mainstream food you can’t stand?


life, in recipes: Pork chops.  Don’t get me wrong – I love pork in almost any form (really – I mean I cooked a whole pig, and made sausages with fresh hog casings, not to mention my favorite slow-cooked pork shoulder), but I have never met a pork chop that I liked.  And I do try to be equitable in my food choices, but I just can’t stomach the chops.

And that’s how the interview would go.  Do you think they’ll pick me to be one of the 25 competitors?  I’d love to see what’s in that mystery box, and what I could come up with based on those 8 ingredients.   Throwing my hat in the ring – we’ll see how it goes!

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2 thoughts on “>Iron Foodie?

  1. >Hi Niki, I don't class myself as a foodie, I'm a 'breadie' if anything. I'd rather be out of the kitchen than in it, which is why slow rising bread is a lovely thing to do, as you don't spend that much time with it and have long gaps in which to go out and do other things….but I wish you the very best of luck with the competition 🙂

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