I never

Greetings to the new visitors to Codland. Snooping around some new links once again reminds just how much interesting stuff there is out there. Even this guy.  Chopstick Cinema seems out to make the cinetrix/ 'Fesser tandem obsolete. Every month, an Asian film, and food from that film. Ms. Chopstick is also collecting chopsticks, and you can send her some here.

Via Chopstick Cinema, itself  via Kiplog. I learned about this list of 50 things every foodie should do.* Ok, so I don't read the Guardian regularly. Deal with it. Lists like these always remind me of my mortality, what with the you can only do these things  before you die issue. If this is some kind of Rice Purity Test for grownups, (see #11)  you will want to clear space on those credit cards, and stock up on the frequent flier miles. The antipodean fish (#23) I can see, and all the jaunts in Europe certainly seem VDV, and Coney Island (#20) nabs the inevitable lowbrow cameo. But a special trip to Hong Kong just to pee? (#50) After the British,  non "California porn star" asparagus (#22) no less?
I'd argue that a food-based game of "I never" might be an appropriately American response to this rather Brit-centric list. Any takers?

*Can we do something about not ever using this word? It always makes me think of a hooker talking about how Dick Morris made her walk through a sheet cake: "He's some kind of politician, but he's a real foodie."

Comments

[DoubleMan]

We could use 'gourmand,' but that carries too much pretension, same goes for bon vivant and epicure(an).

Foodie also has a connotation that is too food-centric, as if the food is the only important thing.

Maybe sybarite or voluptuary. Those may refer more to a general lifestyle, but who wouldn't want to be "a person whose chief interests are luxury and the gratification of sensual appetites"???

[DoubleMan]

Dinner at the Herb Lyceum in Groton, MA should have been on that list. Well...probably not. But I'd take dinner there over toast made on a $20,000 stove.

The food is fabulous (the young chef works at Oleana during the week), the room is fabulous, and the fact that it's byob makes for a memorbale evening. The only drawback was the 35-year-old unreformed fratboys with a handle of captain morgan and a two-liter of mountain dew at the table next to us.

http://www.gilsonslyceum.com/upcoming_events.html