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Unintentional consequences from being a Chowhound..........

I’ve come to realize because of my participation here I have experienced some very unintentional and unexpected consequences. The biggest consequence I have noticed which I find very ironic; because of Chow my “fast-food” eating has increased. I was never more than a couple times a year Mc Donald’s eater (outside of breakfast items), I haven’t eaten anything from Burger King in 5+ years.

I have CNBC on in my office during the day; they routinely do segments on Mc Donald’s and fast food in general. A recent segment concentrated on the Big King, from Burger King, a burger to rival Mc Donald’s Big Mac. Generally when I hear these segments I listen to them, then go to the Chains board and post what I hear on CNBC. But once I do that it plants a seed, one that I wouldn't ordinarily have, I normally wouldn't pay much attention to fast food segments on CNBC, but now with the intention of sharing on Chow I do. So I watch the segment on the Big King, I post about it, and the seed is planted in the back of my mind.

{{Don’t forget to try that Big King, they loved it on CNBC}}

Next thing you know I’m driving my son somewhere and I’ll say, hey you want to grab a burger for lunch, I hear Burger King has a new sandwich! This has been the case several times over the past year, with Mc Donalds, Wendy’s etc.

I find it rather ironic, I normally despise fast food, I love good steaks and fine dining, yet Chow has me eating more fast food than ever before. lol So have any of you noticed any unexpected consequences from your participation here?

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  1. I found enablers for my knife obsession and if it weren't for the wife I would easy have 10 times more knives than I have now. As it stands i was able to get 3 new knives so far with 2 more coming by March for sure.

    1. Not totally unexpected but due to the What's for Dinner threads on Home Cooking, I tend to spend more time planning dinner and am more likely to make a complete meal. I actually feel like a slacker if I don't!

      Also, I am continually thinking about (but mostly not purchasing) new kitchenware that I NEED. NEED, I tell you.

      2 Replies
      1. re: tcamp

        I agree, I always feel like I need to put a proper meal on the table or else I'm unworthy :)

      2. Because of CH I now have an induction cooktop range, a Bradley smoker and a sous vide gizmo is en route. I buy more organic, local, etc. food. I have a couple dozen jars of Penzeys spices. You get the picture. I'm poorer but a better cook! Oh, and the cookbooks :)

          1. re: Veggo

            How can you be sure this is the consequence of being CHOWHOUND as opposed to natural body weight gain? :)

              1. re: ipsedixit

                With encouragement from my haberdasher and my tailor.

                1. re: Veggo

                  My haberdasher found me this great auxetic scarf but I left it in one those damn airport lounges.

                  1. re: ipsedixit

                    I will remember auxetic if I am ever stuck with those wretched 7 letters in a Scrabble tournament. My scarfing in airport lounges usually begins in a glass after the first boarding announcement.

                    1. re: Veggo

                      Don't ever say I am an otiose idiot.

                      1. re: ipsedixit

                        My more frequent valediction is adios idiota.

                          1. re: Veggo

                            I have a pal who says, "Veni, vidi, vamanos!"

            1. Yes, many consequences for me as well. Some are more unexpected than others.

              I first join CHOWHOUND to ask about knives. It wasn't a surprised that I get more involved in knives and sharpening stones over time, but the degree which I get involved is more unexpected.

              I also learned more about Fast Food like you (which is also unexpected), and more about making chicken stock, and carbon steel cookware and many other things.

              3 Replies
              1. re: Chemicalkinetics

                Of course, CHOWHOUND encourages me to look up random facts such as various version of pony.

                1. re: Chemicalkinetics

                  Chem, it made you a better person. Next Easter we'll explore bunny rabbits in greater detail.

                  1. re: Veggo

                    I knew this is why I like you so. You are awesome.

                1. re: ipsedixit

                  Ipse, you get those cute little notes also?

                    1. re: Motosport

                      I sure get those notes regularly, too. First they try to molify you: we realize you were joking; we understand your point of view; we appreciate your participation... Then they tell you your post is banished into ether-heaven. The mods must think our skins are much thinner and more vulnerable than we are -- after all, on the L.A. board they have to protect kevin's feelings?!?

                      1. re: nosh

                        nosh, the thing about moderated forums is that once you realize you're not the ONLY ONE getting deleted the perspective about it tends to level out. Mods put up with our graffiti and we acknowledge the cleanup crew. Seems fair.

                2. Chowhound is directly responsible for maintaining the typing skills I learned in 1968.

                  On the down side, I have wasted a lot of money trying to duplicate the food truck experiences elsewhere in the country.

                  2 Replies
                  1. re: INDIANRIVERFL

                    Typing is literally the only class I got an "A" in. (gym excluded) My typing teacher was very "Lynda Carter-ish" and with myself being rather tall even when seated, when she would come over to give me assistance, she would stand behind me and place her hands over mine.....nestling my head between those bodacious Wonder Woman-ish boobs!

                    A testament to her excellent teaching skills was my A in typing.

                    1. re: jrvedivici

                      My husband would have gotten that A right along with you! She's been his crush since day one!

                  2. That is very weird. You know about pink slime, right?

                    1 Reply
                    1. re: sandiasingh

                      Yes I do, but thanks for the reminder. lol

                    2. Has Chowhound consumption of fast food gone down since we no longer get up to date reviews in Supertaster videos?

                      1. I've had a similar consequence. Not fast food, but supermarket garbage that I love. I've made more frito pies, underwood deviled ham sandwiches and rotel queso dip in the past few years than in the previous 10 before chowhound.

                        1. I eat meals out with more information about them ahead of time than I ever would have had before because of CH.

                          My entire family refers to CH boards during conversations about food and food politics.

                          I have a deeper respect for online forums.

                          1. CNBC is on in my office from 6am to 6pm (muted however). It has caused me to buy/sell stocks that I wouldn't have bought/sold otherwise, but never made me go out and buy a burger :-)

                            CH has made me eat better, however. One of the things that has always been a problem for me is deciding what to eat. I love to cook, but if we couldn't decide, we'd usually end up eating out. Now, all I have to do is logon and... presto - I have an idea (from the WFD group). Wonderful!

                            I never saw you on that thread, you should try it!

                            1. Because of Chowhound I:

                              Ate a McRib.

                              Bought a Breville Smart Oven.

                              Bought a rice cooker.

                              Found out that some people make much more sophisticated dishes than I do.

                              39 Replies
                              1. re: kitchengardengal

                                <Ate a McRib. >

                                Same. Almost the McFish bite, but that is mostly due to Supertaster.

                                <Bought a Breville Smart Oven>

                                On my list, I just need to figure which size I should get.

                                1. re: Chemicalkinetics

                                  If you've got an extra few inches to spare on your countertop, the big Breville is worth every square inch.

                                  In summer, I use it for almost everything. It fits a 13" pizza pan, a full sized roasting chicken, and toasts an English Muffin better than any toaster I've ever had. And it doesn't heat up the kitchen.

                                  1. re: kitchengardengal

                                    <the big Breville is worth every square inch>

                                    That's what some people are telling me too (my friends). They think that the big Breville can for example baking a small chicken, essentially transferring some of the tasks from a regular full size oven to this large toaster oven.

                                    Whereas the mini-Breville is nice and even heating, but could not transfer any task.

                                    By the way, how long have you had your Breville? 1 year? 2 years? Thanks.

                                    1. re: Chemicalkinetics

                                      I think I've had it almost 2 years.
                                      I've never owned a toaster oven, the little kind like my son used for hotpockets in college. Couldn't see the point in having an appliance just for toast that took up way more space than my single long slot toaster.

                                      I bought the Breville for the convection, the broiler, the ability to make a batch of brownies without running the big oven.

                                      Which size to get all depends on how you need to use it. My counter space is very limited, and I wanted an appliance that would get daily use.

                                      1. re: Chemicalkinetics

                                        I regret getting the smaller one. My kids come home from school starving and need me to heat something up. If I had the bigger one, I could heat up everything for them in there instead of waiting over 20 minutes just for the oven to come to temp. I can make up to three salmon filets in it but it would be even more useful if it could do more. Incidentally, I toast two slices of frozen bread in under two minutes.

                                        1. re: sherrib

                                          That big Breville takes less time to preheat than it takes to mix up my 5 ingredient oatmeal bars. Really.
                                          That's another thing I love about it.

                                    2. re: Chemicalkinetics

                                      I bought the large size Breville a year ago and love it.....rarely turn on my big oven.
                                      What I also did was order an extra rack so now I have 2 racks inside,thereby expanding the usable interior space.
                                      I also got the wooden cutting board(with the heat resistant silicone feet) that sits on top of it.....as the top can get very hot without it.

                                      1. re: grangie angie

                                        <I also got the wooden cutting board(with the heat resistant silicone feet) that sits on top of it.....as the top can get very hot without it.>

                                        I am not understanding this part. You put a cutting board on top of the Breville oven because you said that the top of the oven can get very hot without it.

                                        I don't understand how putting a cutting board on top of a toaster oven will cool it down.

                                        1. re: Chemicalkinetics

                                          That confused me also but for a different reason. Is ga cutting on it? My regular old toaster oven gets quite hot also but I don't care.

                                          1. re: Chemicalkinetics

                                            From reading this I do not believe the cutting board does anything to reduce heat generated. It simply acts as a barrier allowing you to use the top of the oven as additional counter, or storage space while using the oven.

                                            1. re: Chemicalkinetics

                                              The cutting board keeps you from stupidly resting your hand on top of the hot oven while opening the door with the other hand.
                                              I just happened to have a bamboo cutting board that was exactly the right size, and use that on top. If you want to warm plates while the oven is on, just take the cutting board off.
                                              The top gets hotter than the sides, so it does help keep the heat contained in the summer.

                                        2. re: kitchengardengal

                                          Ooh, I forgot about the rice cooker. Changed my life - for the better.

                                            1. re: c oliver

                                              C, please explain to me the purpose of a rice cooker? Is it just the convenience and security of not burning rice? I've never really had a problem making rice, but all I hear are people talking about how the love their rice cooker, I just don't get it.

                                              1. re: jrvedivici

                                                I sucked at making rice. I can pull off far more complicated things but rice was always a nerve wracking experience. Then former CH Alan Barnes, who's a WAY better cook than I, commented he'd had the same problem. Got one for $15 IIRC. Another nice thing is that it frees up a burner.

                                                1. re: c oliver

                                                  I am make rice fine from a pot, but I still enjoy a rice cooker. It frees me up to do so many other things.

                                                2. re: jrvedivici

                                                  For me, it's the keep warm feature. I can toss whatever type of rice I feel like having in the rice cooker and have it going way before the rest of the meal. I don't have to think about it and it's perfectly fresh and hot when it's time to eat. I'm obsessed with mine...

                                                  1. re: Hobbert

                                                    Yep. The stay warm feature is huge for me. When I have something going that requires precise timing it's great to have the rice ready and waiting.

                                                    1. re: jrvedivici

                                                      I sprung for a high-zoot Zojirushi rice cooker, and am so glad I did. Put the rice and water in, push the button. It's better at cooking rice than I am, frees a burner, and generally makes life easier, once I taught my males how to make rice. If I didn't have the Zojirushi I would have had one hell of a time getting them to make rice.

                                                      1. re: jrvedivici

                                                        ... please explain to me the purpose of a rice cooker?

                                                        It allows a person to keep the lights on around here by doing things like this --> http://tinyurl.com/l47fabg

                                                        1. re: ipsedixit

                                                          Ha! Do they come with instructions on how to cook rice, or for joining a cult?

                                                          1. re: jrvedivici

                                                            Jr, if you already have a George Foreman grill, pick up a Warren Jeffs rice cooker and you'll be able to whip up a quick meal the next time you host a cult hootenanny.

                                                            1. re: Veggo

                                                              Haha, no George Forman grill either, maybe I need to revise my letter to Santa.

                                                              The only time I ever have "problems" making rice is when I'm making it for fried rice. I prefer the rice to be very firm and dry for fried rice and that can be tricky doing it stove top, but I've gotten better with it over the years.

                                                              1. re: jrvedivici

                                                                You're not supposed to use freshly cooked rice for fried rice.

                                                                It needs to be leftover and a day or two old, thus the different texture.

                                                                1. re: jrvedivici

                                                                  Jr., The trick to making good fried rice is to use Cold Day Old rice. Otherwise just made rice becomes gummy, and you don't need that at your age.

                                                                  We don't have any problems cooking rice of any type rice on the stove top. Just good ratio rice to liquid and good timing always produces perfect rice.

                                                                  1. re: Gio

                                                                    Interesting. Do restaurants "age" cooked rice for this?

                                                                    1. re: Veggo

                                                                      Most restaurants that offer fried rice tend to have an abundance of leftover rice at any time, so there is no need to "age" it.

                                                                      1. re: linguafood

                                                                        The need is arguable... There may not be a need to age the rice....but all Chinese restaurants do, as you noted above, unless they run out and need it in a pinch to make an order complete. For them, it's a necessity to make a better dish and end result.

                                                                      2. re: Veggo

                                                                        As far as I know they do, Veg.

                                                                      3. re: Gio

                                                                        That's funny because after years of lack of satisfaction I started to use, unused white rice from our Chinese leftovers to make my fried rice.

                                                                        I have since found a rice from Trader Joes, that cooks very firm, with a reduced water amount, that I use with good results. Now I will age it a day or two.


                                                                        1. re: jrvedivici

                                                                          That's exactly what we did before we actually cooked a fried recipe from one of the COTMs. We simply make a double batch of rice if we know we want fried rice a day or two later.

                                                              2. re: jrvedivici

                                                                Jr, I used to make good rice. Now I make lousy rice on the stove. My rice cooker does it better than I can.
                                                                Plus I don't have to pay attention. It just gets done while I am cooking other stuff, doing chores, or simply rattling off my opinions about something or other on Chowhound.

                                                                1. re: jrvedivici

                                                                  I'm guessing a lot of Asians use them. When we're visiting our kids in Seattle, we always visit Uwajimaya (?sp) a great Asian market. They must easily have 25 different rice cookers.

                                                                2. re: c oliver

                                                                  My rice has never been worse than when someone gave me a (gently used) rice cooker. I have yet to make rice in it that doesn't burn and stick to the bottom. I have increased the water to double what I originally used and it still burns. I even stop it cooking ahead of time as soon as I think the grains are soft and the bottom is still burnt. I don't get the magic. This never happened when I made rice in a pot.

                                                                  1. re: rockandroller1

                                                                    I have a hunch that it was given to you because the previous owner had bought a faulty cooker. I've never had it even overcooked much less burned and mine was CHEAP!

                                                              3. So how did you like the Big King?

                                                                12 Replies
                                                                  1. re: Chemicalkinetics


                                                                    And to support my reason for starting this thread, now I'm tempted to buy a Big Mac to compare it. It's been years since I've had one and I don't remember it sucking like the Big King. Full review and displeasure spelled out in this thread;


                                                                    1. re: jrvedivici

                                                                      I haven't tried the Big King, but I still love the Big Mac!

                                                                      I thought you weren't a burger guy? ;)

                                                                        1. re: jrvedivici

                                                                          So we need to take your opinion on burger with a grain of salt?

                                                                          1. re: Chemicalkinetics

                                                                            I honestly can take or leave a burger, really could care less.

                                                                            But now I've noticed I've eaten more burgers, particularly fast food, in the past year than I probably had the 3/5 years prior combined!

                                                                            I just realized it after having the Big King and hating it, then thinking "now I've got to try a Big Mac again", which I haven't had in a decade.

                                                                            As I'm laughing to myself about this pattern I'm developing I realize it's all Chow.com's fault!

                                                                            I accept no responsibility for my actions, the new American way!

                                                                            1. re: jrvedivici

                                                                              and there in lies the answer to all of our questions

                                                                              1. re: jrvedivici

                                                                                <I accept no responsibility for my actions, the new American way!>

                                                                                This is a slogan for some fast food restaurant:

                                                                                I accept no responsibility!

                                                                        2. re: jrvedivici

                                                                          How is the Big King different from a Whopper? I've never quite had the nerve to order either one. I have had a couple of bites of a Whopper, and found it to be fantastic.

                                                                          1. re: EWSflash

                                                                            Big King is like a Big Mac, two all beef patties, special sauce, lettuce, cheese on a sesame seed bun! (With a 3rd bun in the middle of the two beef patties)

                                                                            A Whopper is just a single large (1/4 lbs?) beef patty on a bun with lettuce, onion and tomato. (I think, I haven't had one in a very long time)

                                                                            I would say the Whopper is more in line with the McD's quarter pounder. But again I'm far from an expert on these topics.

                                                                          2. re: jrvedivici

                                                                            I'm a fan of the McRib....recently I noticed BK was offering a version of it for $1......even for a buck, don't do it.

                                                                      1. Because of Chowhound:
                                                                        I don't go to chain/fast food joints.
                                                                        I know what to scout at Trader Joe's for good eats.
                                                                        I get inspiration for meals.
                                                                        My cookbook collection has grown enormously. Oh boy has it!
                                                                        The cookbooks I own get more use than previously.
                                                                        My spice cabinet had to be enlarged.
                                                                        My pantry room shelves are bulging.
                                                                        My 30 y/o wok has never had such great wok hei.
                                                                        My knowledge of various cooking techniques has expanded.
                                                                        My knowledge of the cuisines of other countries has expanded.
                                                                        I rarely eat take-away Chinese. I can make it myself.
                                                                        I pay more attention to seasonal/local/fresh produce.
                                                                        I know what seafood to buy and not buy.
                                                                        Thanks to lurking on the WW board I've not seen the 15 lbs of unexpected consequences of which Veggo speaks.

                                                                        1 Reply
                                                                        1. re: Gio

                                                                          Agree, Gio. CH is a great resource for learning. I have no interest in manufactured fast food, but when I have a question about home cooking or cookware, there is always someone with a smart answer.

                                                                        2. Forgot to mention that in our travels, here and abroad, many/most of our really good meals come from CH recs.

                                                                          1. CH (and CHers) enables me in my cookware (and now cookbook) obsessions. Is it an addiction? Most definitely yes. Is it bad to enable my addictions? Yes. But it's the kind of thing that doesn't hurt anybody so, so be it! As long as I can afford to be addicted, there's no downside. Except I might need a bigger kitchen and a library in my home would be nice too.

                                                                            1. I've been a self professed chowhound for as long as I can remember. As a child I would recognize the chow for what it was. And I would comment on it. Despite what adult I was around and their comments.

                                                                              I've tried a lot. Still lots to try.

                                                                              I'm not a burger type of guy. Nor am I fixed on pizza.

                                                                              I look for deliciousness. Anywhere. Everywhere.

                                                                              It's hard around here in the shadow of New York City, believe it or not, to find deliciousness anywhere. Mediocrity abounds.

                                                                              That still hasn't stopped me from chowhounding every neighborhood I come across.

                                                                              Sometimes, albeit usually fleetingly, a bout of deliciousness rears its head. It's usually made by some great home cook who opened up a hole in the wall in a strip shopping center and ultimately fails. And by fails I will include that in order to keep in business many have to dumb down their food and that's even worse than closing the doors.

                                                                              People like bland.

                                                                              Bland sells to the masses.

                                                                              Chowhounds are a different breed.

                                                                              We thrive on flavor.

                                                                              We live for the taste.

                                                                              We seek it at all times.

                                                                              In all places.

                                                                              We wander into neighborhoods we have no business in to eat at a place that caters to our tastes.

                                                                              We are a uneasy clan of nonconforming misfits. Bland for the masses just doesn't cut the mustard for us. A motley group whom deliciousness is found in unassuming places, yet we seek it out in some of the strangest places, sometimes right under our very own noses.

                                                                              That said, an "Unintentional consequence from being a Chowhound.........." was found in my patronizing a "Chipotle Mexican Grill" and ordering a veggie bol.

                                                                              Why? The world may never know...

                                                                              4 Replies
                                                                              1. re: Gastronomos

                                                                                Curious what you have against burgers and pizza.

                                                                                1. re: c oliver

                                                                                  Oh! nothing. I just don't obsess over them as some do.
                                                                                  I enjoy either. or both.

                                                                                2. re: Gastronomos

                                                                                  "I'm not a burger type of guy"

                                                                                  Well now we know what you did wrong! You ordered the dam burger!!!

                                                                                  1. re: jrvedivici

                                                                                    and you see what that gets a guy like me....!


                                                                                    cross - post humor from jr.... is like a Hallmark card, when you only care enough to send the very best!

                                                                                3. Spontaneously formed a small lunch-mostly group w/folks just met at my 1st big chow down, & we're still getting together some 6 plus years later. Some of the original members who moved away for new jobs drop us an email when they know they'll be in Boston, & we get together.

                                                                                  1. Your first mistake was watching CNBC...

                                                                                    1. I feel like I understand middle-aged people better (I'm 21).

                                                                                      19 Replies
                                                                                        1. re: c oliver

                                                                                          Chowhound is dominated by discussions between middle-aged people, which is not something I experience very much in real life.

                                                                                          1. re: lamb_da_calculus

                                                                                            Really? A few years ago a "survey" was informally done and IIRC the average (can't remember if it was median) age was early 40s. Hardly middle-aged :)

                                                                                            1. re: c oliver

                                                                                              To a 21 year old mid 40's is middle aged. Lol

                                                                                              1. re: jrvedivici

                                                                                                I guess I don't understand how a 20 y.o. view of food is different than a 40 or a 60 (or a 66 as *I* am). Other than the older we get, probably the better we are able to judge good food.

                                                                                                1. re: c oliver

                                                                                                  My 20 yo view of food is way different than my 48 yo view, especially when it comes to home cooking, cooking equipment, restaurants. Basically anything involved with having more money, a different lifestyle (feeding just me vs. feeding a husband). Also, I'm not sure why, but older me likes a wider variety of foods than younger me.

                                                                                                  1. re: dmjordan

                                                                                                    I also enjoy a wider variety of foods but I mostly attribute that change to better access. 20 years ago, I couldn't step into a wide range of ethnic foods for instance unless I traveled to the country of food origin or the home of someone brought up in that culture.

                                                                                                    Now, restaurants and food markets are completely international and my curiosity grew with it.

                                                                                                2. re: jrvedivici

                                                                                                  HA! To a 21 y/o, mid-40s is ANCIENT!

                                                                                                  1. re: jrvedivici

                                                                                                    I am taking a wild guess that lamb_da_calculus (21 yo) is that people at their 40's take no responsibility for their actions, and he (being 20's yo) finally saw a glimpse of why he won't able get his social security.


                                                                                                  2. re: c oliver

                                                                                                    Seriously? What, if not 40s, would you consider middle-aged?

                                                                                                    Given a life expectancy of roughly 80, that's about as middle-aged as it gets.

                                                                                                    And from the perspective of a 21 year old, 40 is ancient.

                                                                                                    1. re: linguafood

                                                                                                      I guess since when I was 21 and was dating men in their 40s, I just never looked at it that way.

                                                                                                        1. re: linguafood

                                                                                                          I prefer considering myself "distinguished".

                                                                                                          1. re: jrvedivici

                                                                                                            We have a friend in Brazil whose English is pretty good and he loves learning American slang. Terms like "bumper to bumper." This last trip I taught him "old as dirt." I'm 66 so if 40s are middle-aged.... :)

                                                                                                            1. re: c oliver

                                                                                                              C, are you trying to tell me when you were in your 20's you were dating men in their 40's and now that you are in your 60's that hasn't changed?

                                                                                                              {{winking}} (I read ya' loud and clear)

                                                                                                              1. re: jrvedivici

                                                                                                                Nah, I figured out many years ago that I needed to change that or I'd be getting my dates from the "old folks home." So I married Bob who's only three years older. Actually I married him twice!

                                                                                                      1. re: lamb_da_calculus

                                                                                                        LOL...if you must lamb..at least up the anty...very hip, fun loving, creative middle aged people who know good chow!

                                                                                                  3. I now find myself a little more disappointed than I used to be when family members don't want to be as "adventurous" as I think they should - even for simple things.
                                                                                                    For example, just the other day I was told, "I don't think so, I like it the regular way" when I suggested (based on a chow post) that for our next batch of brownies from a box we could substitute 1/2 coffee 1/2 dark rum for the water.

                                                                                                    1. That's so interesting that other CH'ers are mentioning more fast food meals.

                                                                                                      I've become the opposite. I find myself carefully planning side trips to Chow places that I normally would never try on my before. I also find myself having a large pantry of gourmet snacks that I would normally not pick up. The CH effect on my Costco trips are quite large! I have the following all unopened...2 bags of organic dark chocolate covered cherries, 2 boxes of chocolate covered toffees from France, a box of butter biscuit from Belgium, Lacey's dark chocolate macadamia cookie, box of Swiss Florentine (almond and pecans with a variety of dark and milk chocolate coatings). This just happened from the past 3 weeks!

                                                                                                      1. Food pics really are porn to me now. .

                                                                                                        Instead of picking travel destinations for the beach/ 5* resorts, I travel now for the food.

                                                                                                        I realize they're more freaks like me, that love the Filet O' Fish with extra tartar sauce and a small fry squished together.

                                                                                                        I dream more in food.

                                                                                                        I've become intolerant of non-food lovers, whom just eat for the fuel aspect of it all.

                                                                                                        1. You can eliminate some food pressure by tuning CNBC out!

                                                                                                          2 Replies
                                                                                                          1. re: treb

                                                                                                            After seeing the segment yesterday about the "fudged" employment numbers from just before the election last year, then seeing today's employment figures, I think I just might.

                                                                                                            1. re: treb

                                                                                                              ...economics, politics, M&A, stocks, bonds, start-ups, technology, innovation, information, sport scores, weather, and top stories of the day... all on one screen to read without having to listen to some idiot provide me with their personal opinions on various topics... what could be better?

                                                                                                              ...and it has never given me "food pressure" :-)

                                                                                                            2. Because of Chowhound or rather the spirits board I've grown to like gin and whiskey. I've drunk all sorts of cocktails.
                                                                                                              I've become enamored of Siricha. And sought out old fashioned recipes and candies. I've made stocks out of chicken bones and the remains of shellfish. I've learned so much and heard so many wonderful stories. I would never have imagined anything as lovely as Ramos Gin Fizz before I went on Chow. Now it's my favorite cocktail.

                                                                                                              1 Reply
                                                                                                              1. re: YAYME

                                                                                                                YAYYOU!! Big + 1 for the Spirits Board shout out!!

                                                                                                              2. I buy almost everything I need for the kitchen at the restaurant supply store.
                                                                                                                I check what unusual grocery stores I should try to stop at when I plan travel.
                                                                                                                I have a horrible time getting people to go along with my weird obsession with trying new types of food.