sigh Where do you see anyone “rejecting” anything? This started out as a light-hearted thread celebrating the crappy food in life. No one has attacked cheese, no one has made any disparaging comments about “food snobs”; in fact, the only ones here getting their panties in a twist are the self-proclaimed foodies, who seem to be personally insulted that there’s people in the world who actually LIKE to eat plain old boring run-of-the-mill food.
Of course it is. I, however, prefer to spend my time and energy on other things, so I tend to stick to cooking the things I know. How does this make me “lazy”?
Your own choice of words, … there’s people in the world who actually LIKE to eat plain old boring run-of-the-mill food …, does seem to suggest that there is some sense of wanting to find alternatives.
More importantly, I was not, and I don’t believe anyone else was, defining what you have described as “lazy”. The gist of mine and other comments has been focused on what I have bolded in your response, and it is simply that expanding what you know, either in terms of actual dishes prepared, or ingredients used (such as the previous reference to macaroni & cheese), will alleviate the rut and may actually make cooking a more enjoyable experience and do away with the “crappy” food.
If I may chime in here as a food moderate (I never have more than turkey or salami for cold cuts and I only recognize mozzarella and chedday as cheeses despite being exposed to oodles of the fancy schmancy stuff), lets not make this about budgets.
I made chicken pot pie last night and cream of potato soup tonight because potatoes were on sale last week and I knew I could use them up. Chicken breast was also on sale. Hell, most of my weekly menu is based on what is for sale at the local grocery store. I can completely understand not going for the foo foo stuff at the gourmet, but don’t tell me that you can’t eat well on a budget. That’s just plain ole ignorance right thar.
And let me tell you, a can of tuna mixed with a can of cream of celery soup and milk and heated in the microwave is pure heaven on bisquick biscuits.
I love good home made food, and I’m up for trying new things. I have to say though that there were alot of ingriedients mentioned in those other threads that I had never heard of and would guarantee you would not find in any grocery here in my little blue collar town.
Plenty of haute cuisine chefs, capable of making insanely complex, high-end meals, would love to chow down on all of that pantry stuff. A bunch of yups got the idea that “eating well” in nouveau-riche America meant stocking the larders full of “the best” – which has historically no relation whatsoever to the day-to-day eating habits of the cultures they strive to emulate. Look at French “home cooking,” or the Italians. Honest food, but it sure isn’t fancy.
