Are All Roadies Snobs?
08-26-14, 06:28 AM
#51
Senior Member
Join Date: Jan 2010
Location: TC, MN
Posts: 39,516
Bikes: R3 Disc, Haanjo
Mentioned: 354 Post(s)
Tagged: 1 Thread(s)
Quoted: 20808 Post(s)
Liked 9,450 Times
in
4,668 Posts
I'm not going to necessarily disagree with you, many do think that their cooking is better than it is, but I would also question what the competition is; I'm comparing against everything - from the grocery store (boxed dinners, frozen food etc) to fast food to high-end restaurants. Looking at that scope, I think that there's a lot of bad food out there, so I don't think that "above average" is a terribly high bar and I think that simple freshness of ingredients goes a long way towards eclipsing that mark.
08-26-14, 06:36 AM
#52
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
Posts: 56,565
Bikes: Have two wheels
Mentioned: 169 Post(s)
Tagged: 2 Thread(s)
Quoted: 13694 Post(s)
Liked 4,520 Times
in
2,499 Posts
No, but it typically leads to more time spent on the activity, which is likely to increase proficiency. There is still the question of the cook's taste, of course - becoming proficient and getting closer and closer to hitting your target doesn't do much good if your target is in the wrong place to begin with - but still, if the cook has been exposed to decent cooking, they should have some frame of reference.
I'm not going to necessarily disagree with you, many do think that their cooking is better than it is, but I would also question what the competition is; I'm comparing against everything - from the grocery store (boxed dinners, frozen food etc) to fast food to high-end restaurants. Looking at that scope, I think that there's a lot of bad food out there, so I don't think that "above average" is a terribly high bar and I think that simple freshness of ingredients goes a long way towards eclipsing that mark.
I'm not going to necessarily disagree with you, many do think that their cooking is better than it is, but I would also question what the competition is; I'm comparing against everything - from the grocery store (boxed dinners, frozen food etc) to fast food to high-end restaurants. Looking at that scope, I think that there's a lot of bad food out there, so I don't think that "above average" is a terribly high bar and I think that simple freshness of ingredients goes a long way towards eclipsing that mark.
08-26-14, 06:42 AM
#53
Administrator
Join Date: Feb 2005
Location: Delaware shore
Posts: 13,557
Bikes: Cervelo C5, Guru Photon, Waterford, Specialized CX
Mentioned: 16 Post(s)
Tagged: 0 Thread(s)
Quoted: 1106 Post(s)
Liked 2,171 Times
in
1,462 Posts
08-26-14, 06:51 AM
#54
Senior Member
Join Date: Jan 2010
Location: TC, MN
Posts: 39,516
Bikes: R3 Disc, Haanjo
Mentioned: 354 Post(s)
Tagged: 1 Thread(s)
Quoted: 20808 Post(s)
Liked 9,450 Times
in
4,668 Posts
No, I actually considered them - I just don't think that that demographic really exists to a large extent any more. There's a correlation between poverty and obesity in this country, and I think that it's because eating prepared foods can often be cheaper than cooking at home, 'specially when you're looking at satisfaction per dollar (makers of prepared food know how to make those synapses fire off, boyo), or at least that's been my experience, living and working in very socioeconomically diverse areas in NYC (think: $750-1000/sq ft condos and $800/mo section 8 apartments on the same block).
08-26-14, 06:52 AM
#55
Senior Member
Join Date: Jan 2010
Location: TC, MN
Posts: 39,516
Bikes: R3 Disc, Haanjo
Mentioned: 354 Post(s)
Tagged: 1 Thread(s)
Quoted: 20808 Post(s)
Liked 9,450 Times
in
4,668 Posts
08-26-14, 06:54 AM
#56
I got 99 problems....
Join Date: Aug 2008
Location: Does anyone know where the love of God goes, when the waves turn the minutes to hours?
Posts: 2,087
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 2 Post(s)
Likes: 0
Liked 3 Times
in
2 Posts
I hate threads where we braid each other's hair. And you wonder why people think we're all metro's.
I'm going to chew some long cut and sip some shine now to get this nancy taste out of my mouth.
I'm going to chew some long cut and sip some shine now to get this nancy taste out of my mouth.
08-26-14, 07:00 AM
#57
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
Posts: 56,565
Bikes: Have two wheels
Mentioned: 169 Post(s)
Tagged: 2 Thread(s)
Quoted: 13694 Post(s)
Liked 4,520 Times
in
2,499 Posts
snob
08-26-14, 07:01 AM
#58
Scarlet Knight
If you are not making biscuits from scratch using a hand crafted flour blend with carefully adjusted protein content specifically formulated for biscuting and verified by combustion nitrogen analysis, then I'm sorry you're just doing it wrong. There is just no place for people like you out on the road. Go buy a mountain bike, those stoners will eat anything.
Whoa! a squirrel!
08-26-14, 07:04 AM
#59
Scarlet Knight
[QUOTE=rpenmanparker;17070606, no one ever agrees with me. There has got to be something to this.[/QUOTE]
I agree with this.
I agree with this.
08-26-14, 07:06 AM
#60
Senior Member
Join Date: Dec 2009
Location: Houston, TX
Posts: 28,682
Bikes: 1990 Romic Reynolds 531 custom build, Merlin Works CR Ti custom build, super light Workswell 066 custom build
Mentioned: 109 Post(s)
Tagged: 1 Thread(s)
Quoted: 6556 Post(s)
Likes: 0
Liked 58 Times
in
36 Posts
No, but it typically leads to more time spent on the activity, which is likely to increase proficiency. There is still the question of the cook's taste, of course - becoming proficient and getting closer and closer to hitting your target doesn't do much good if your target is in the wrong place to begin with - but still, if the cook has been exposed to decent cooking, they should have some frame of reference.
I'm not going to necessarily disagree with you, many do think that their cooking is better than it is, but I would also question what the competition is; I'm comparing against everything - from the grocery store (boxed dinners, frozen food etc) to fast food to high-end restaurants. Looking at that scope, I think that there's a lot of bad food out there, so I don't think that "above average" is a terribly high bar and I think that simple freshness of ingredients goes a long way towards eclipsing that mark.
I'm not going to necessarily disagree with you, many do think that their cooking is better than it is, but I would also question what the competition is; I'm comparing against everything - from the grocery store (boxed dinners, frozen food etc) to fast food to high-end restaurants. Looking at that scope, I think that there's a lot of bad food out there, so I don't think that "above average" is a terribly high bar and I think that simple freshness of ingredients goes a long way towards eclipsing that mark.
08-26-14, 07:41 AM
#61
Certifiable Bike "Expert"
Join Date: May 2005
Posts: 5,647
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 3 Post(s)
Likes: 0
Liked 0 Times
in
0 Posts
If you define "average" as the average among home cooks. But what if "average" is defined by all cooks, from restaurant chefs to elementary school lunchladies? Do TV dinners and frozen entrees weigh into your "average"?
08-26-14, 07:53 AM
#62
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
Posts: 56,565
Bikes: Have two wheels
Mentioned: 169 Post(s)
Tagged: 2 Thread(s)
Quoted: 13694 Post(s)
Liked 4,520 Times
in
2,499 Posts
08-26-14, 07:59 AM
#64
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
Posts: 56,565
Bikes: Have two wheels
Mentioned: 169 Post(s)
Tagged: 2 Thread(s)
Quoted: 13694 Post(s)
Liked 4,520 Times
in
2,499 Posts
I don't dispute the value of fine, fresh, local ingredients, simply treated, but I am amused at the imaginary status that has assumed in recent years. All you have to say is how fresh something is, and everyone is expected to (and is actually likely to) bow down an kiss your boots. I grew up in New Orleans and have experienced my whole life a cuisine that many think is the finest in the USA, if not the world. I know better, but that isn't the point. The point is that this acclaimed cuisine is so wonderful because it is overlarded, overcooked, over spiced, over sauced, basically over everything-ed. There is no simplicity in it, no simple treatment of fresh ingredients anywhere at all. And folks love it. Aside from a few Satsuma oranges, okra in August, the Gulf seafood and maybe some freshly killed pork, until very, very recently there never has been much of anything fresh (in the locally grown sense) to be had any time of year. Not like in California for sure. Fresh is a good start for any good cooking, but it only goes so far. And simple treatment of ingredients is a cute idea. But most folks really like big, heavy, complex food. To their detriment I should add, but there it is. The really good cook makes the best thing you ever tasted out of whatever is available. Fresh would be nice, but for most of the world it is a luxury, not a necessity.
Mrs. rjones28's grandmother was a farmer's wife. She took fresh produce from her own garden and stuck it all in a pressure cooker until it was dead. So starting with fresh local produce is no guarantee of a tasty meal.
08-26-14, 08:00 AM
#65
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
Posts: 56,565
Bikes: Have two wheels
Mentioned: 169 Post(s)
Tagged: 2 Thread(s)
Quoted: 13694 Post(s)
Liked 4,520 Times
in
2,499 Posts
08-26-14, 08:01 AM
#66
Administrator
Join Date: Apr 2005
Location: Hudson Valley, NY
Posts: 32,983
Bikes: Merlin Cyrene '04; Bridgestone RB-1 '92
Mentioned: 325 Post(s)
Tagged: 2 Thread(s)
Quoted: 11954 Post(s)
Liked 6,611 Times
in
3,469 Posts
__________________
See, this is why we can't have nice things. - - smarkinson
Where else but the internet can a bunch of cyclists go and be the tough guy? - - jdon
08-26-14, 08:01 AM
#67
Senior Member
Easy Basic Pancakes Recipe, Recipe from Everyday Food, September 2006 easy and way better than out of a box, or most diners really
08-26-14, 08:02 AM
#68
Senior Member
Join Date: Apr 2014
Location: Minneapols, Minnesota
Posts: 538
Bikes: 89 Raleigh Technium PRE, 92 SP 1000 ti, '09 Team Pro, 72 International, 63 Hercules 3-spd, '81 Vitus 979, 2 Kabuki Submariners, 2 C. Itoh Submariners, Gary Fisher Big Sur, Skyway 3-spd, Robin Hood w/ S-A IGH 5 speed.
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 6 Post(s)
Likes: 0
Liked 0 Times
in
0 Posts
Biscuits and gravy? Ugh. You all must be southerners.
08-26-14, 08:08 AM
#70
Senior Member
Join Date: Dec 2009
Location: Houston, TX
Posts: 28,682
Bikes: 1990 Romic Reynolds 531 custom build, Merlin Works CR Ti custom build, super light Workswell 066 custom build
Mentioned: 109 Post(s)
Tagged: 1 Thread(s)
Quoted: 6556 Post(s)
Likes: 0
Liked 58 Times
in
36 Posts
No, I was relying on the extreme likelihood that, like most natural distributions, this one is Gaussian. So the mean (average) and median would be the same. The mean is more significant for statistical purposes, however. That why I referred to it.
08-26-14, 08:09 AM
#71
Senior Member
Join Date: Jan 2005
Location: LF, APMAT
Posts: 2,752
Mentioned: 13 Post(s)
Tagged: 0 Thread(s)
Quoted: 623 Post(s)
Likes: 0
Liked 397 Times
in
226 Posts
Shouldn't you be saving these baking threads for after the cycling season during those long cold winter nights?
08-26-14, 08:13 AM
#72
Senior Member
Join Date: Dec 2009
Location: Houston, TX
Posts: 28,682
Bikes: 1990 Romic Reynolds 531 custom build, Merlin Works CR Ti custom build, super light Workswell 066 custom build
Mentioned: 109 Post(s)
Tagged: 1 Thread(s)
Quoted: 6556 Post(s)
Likes: 0
Liked 58 Times
in
36 Posts
I wouldn't be surprised to find that the distribution of home cooking skill was perfectly superimposed on the distibution of all cooking skill.
08-26-14, 08:18 AM
#74
Mostly Harmless
Join Date: Jul 2008
Location: Chittenango, NY
Posts: 56,565
Bikes: Have two wheels
Mentioned: 169 Post(s)
Tagged: 2 Thread(s)
Quoted: 13694 Post(s)
Liked 4,520 Times
in
2,499 Posts