Anonymous wrote:Look, a lot depends on how people were raised. If they didn’t eat duck, octopus, carpaccio by a certain age, they just aren’t going to be foodies, they won’t appreciate fine dining ingredients, and they are not going to be adventurous. If you cook bc you like it fine, but you have to know your SO by now OP. You can slowly introduce him to new things when you go out to eat so that he develops a more sophisticated palate. But if he is fine eating basic foods, you need to change your expectations of him.

This is really not true. I grew up in Appalachia and was poor. I never had so much as lobster until I was into my twenties.

I will eat anything. Last night I had hotpot with duck blood pate, tendon, intestines, tripe, octopus, frog legs, liver, fish intestines, pork brain….it was all delicious. Particularly the tendon, the amazing collagen feel was divine. The duck blood was a surprise hit as well.

Don’t automatically decide people cannot have adventurous palates just because they didn’t happen to be exposed to it young.

Anonymous wrote:Why do people call this CA cooking? Some of you have never experienced the CA restaurant scene. It has such a diverse food experience, and I'm not a vegetarian or a fad diet person, at all.

I lived in CA for 40 years. Foodie is about experiencing not just the quality, but the diversity of foods.

I didn’t get the reference either. CA especially So Cal has a great food scene.

Look, a lot depends on how people were raised. If they didn’t eat duck, octopus, carpaccio by a certain age, they just aren’t going to be foodies, they won’t appreciate fine dining ingredients, and they are not going to be adventurous. If you cook bc you like it fine, but you have to know your SO by now OP. You can slowly introduce him to new things when you go out to eat so that he develops a more sophisticated palate. But if he is fine eating basic foods, you need to change your expectations of him.

Why do people call this CA cooking? Some of you have never experienced the CA restaurant scene. It has such a diverse food experience, and I'm not a vegetarian or a fad diet person, at all.

I lived in CA for 40 years. Foodie is about experiencing not just the quality, but the diversity of foods.

Anonymous wrote:Break up with him, you will never be happy. I despise foodies.

ITA, I despise picky eaters, and those who can't appreciate good, diverse foods.

Your cooking sounds awesome, OP.

-signed another foodie married to another foodie, and whose kids are turning into foodies.

Anonymous wrote:

Anonymous wrote:You're expecting him to be impressed by your food and he just looks at it as fuel.
No, my husband is not impressed by my pad thai or whatever. He's just as happy eating spaghetti with jarred sauce. I cook for my own enjoyment.

Food is fuel. If I could take a Jetsons pill I would. Eating at restaurants is the biggest waste of money there is.

Sad. Food is one of life’s great pleasures.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I can't say this anywhere without sounding like the a**hole.

My boyfriend is a wonderful kind human being and I love him.

That being said, I buy nice fresh local ingredients and cook a lot. He'll do stuff like immediately dump store bought salsa on things. I made a veggie/ham split pea soup and he put a slice of frozen lasagna I made for the kids *in the soup*. It drives me insane! I try not to get offended because the point of cooking is the sharing of company and serving others right?

The salsa --Maybe the food is bland
The soup --he wanted to make it more filling and actually a meal, kids are going to hungry after eating split pea and ham *soup* for dinner

Here's the pet peeve part - he does it before tasting it. So everyone saying it's my cooking, no.

There is no reason not to eat lasagna on the side instead of in a soup where it doesn't belong. Face palm. I just rolled my eyes.

Kids aren't going hungry. The crappy frozen lasagna was for them. I also made a side in addition to the soup. Where did you get the idea that I was starving anyone?

My DH and brothers would eat the soup and then ask where the rest of dinner was.

Anonymous wrote:You're expecting him to be impressed by your food and he just looks at it as fuel.
No, my husband is not impressed by my pad thai or whatever. He's just as happy eating spaghetti with jarred sauce. I cook for my own enjoyment.

Food is fuel. If I could take a Jetsons pill I would. Eating at restaurants is the biggest waste of money there is.

Every “foodie” I’ve ever met has been full of themselves.

Anonymous wrote:I think it's a manners difference. I think it's rude to alter a meal before tasting it first. It seems I'm in the minority here.

It is rude at a dinner party, etc. by the time someone is a SO, they should know if they like more spice, salt, etc. than the cook.

FWIW, the “ingredients shine” best when they are seasoned adequately. But I like spice…I am currently in Asia and the waitstaff always looks at me skeptically when I order my food “spicy.” But they love it when I enjoy the spicy dishes as they are meant to be eaten. Most American food is so bland it isn’t worth eating.

“Foodie” is such a cringey term, anyway.

I think it's a manners difference. I think it's rude to alter a meal before tasting it first. It seems I'm in the minority here.

Anonymous wrote:This is not something to break up over.

You gave different tastes.

But you are complaining about someone who likes salmon burgers and salad. And happily eats Ca style cooking. That is not bad at all.

It really sounds like you need an audience to praise how much you fuss.

Accept that it is for yourself, or stop doing it.

He is not at fault here.

This.

Is he from the Midwest OP? Look at what his family ate and you’ll have your answer why he isn’t an enlightened foodie like you are.

You need to be less reflexively critical, OP, because the best chefs know that sometimes store-bought is FINE, and that doing creative things (like lasagna in soup), is FINE too.

What you need him to do is forewarn! He's allowed to be creative, but not all the time. You need to make clear which meals - maybe Holiday and special occasion meals - are off-limits unless notarized triplicate approval is granted 3 weeks in advance and lie detector is applied, complete with sphincter measure.


- cook-from-scratch person.