I'm fairly sure I've talked about this before, but I am currently too lazy to go digging into the archives.

The folks over at Chowhounds are currently debating what defines a foodie. These types of questions pop up on the various food forums year after year, and never has anyone come up with a qualitative working definition.

There's a reason for this. Labels (and let's be honest here, foodie is just a label to apply to a person) are restrictive and limiting. Coming up with a definition will inevitably leave someone out who has more knowledge/experience/skill than many folks who do fit the definition. Is a farmer a foodie? Is a restaurant critic? Are people who only visit Beard-award- winning restaurants? There is no good criteria for the term.

This is the type of question that speaks more to the people who ask the question (or answer it in all seriousness) than it does to the question itself.

Look at it this way. I've heard (and read) some people talk about losing their foodie credibility when purchasing a type of product, whether its instant coffee (as mentioned in the Chowhound forum thread), Big Macs, or aerosol cheese (all of which have dedicated fan bases, as anyone who is paying attention to the sales of these products can tell you).

Screw that. Do you really want to hang out with people to which you have to defend your food purchases? Not me. I'd rather buy what I want to buy and enjoy them without any social stigma, thank-you-very-much.

So I'll ask this question again in regard to the foodie label: Can we stop asking this question? It is pointless, and does as much to contribute to food snobbery as Zagat Guides and Gourmet magazine.

(h/t The Food Section)

The poll this week has to deal with dining out alone.

This is something I do regularly, to the point that several restaurants close to where I work, as well as close to home, know to point me to the same table. It is, in fact, one of the things I look forward to during a hectic work week - a book, a restaurant and an hour to kill. It is a luxury to have a period of time when I don't have to socialize, interact, or work. Getting fed is almost an added bonus.

Yet when I tell some people of this predilection, they look at me as if to say "Awww, Kate. How sad!". No amount of me saying "But, no, y'see, I like to do this," can change that perception.

So I put it to you, dear readers. How often do you eat out alone? What aspects of eating out alone make it an enjoyable experience?

As always, the poll is to the left, the comments are to be added to this post.

I hear a lot about regional differences in cooking and eating throughout America. I won’t dispute that there are marked differences between the kind of food you’ll find in large, metropolitan cities and what you’ll get in small towns. Although anyone here would probably be hard pressed to find someone unfamiliar with Julia Child, I’m willing to bet I know people who haven’t a clue who Alice Waters is.

Besides the changes that started in Berkeley in the 1970s, changes that created the divide between big city and small town cooking, there are foods unique to different areas of the country. Scrapple is a staple in Pennsylvania. It’s not only hard to find anywhere else, but most people outside of PA have never heard of it. In the south, both grits and hush puppies can be found pretty much anywhere, and all will agree that they're southern food. You might be able to get them in other parts of the country, but I’m not sure they’d be worth eating.

I think there’s a case to be made, however, that there are as many similarities throughout the US. Because I spent most of my life in Pennsylvania and I now live in North Carolina, my comparisons are focused on Central PA The South. The south is famous for its fried, heavy food, and is often the target when someone goes on a rant about unhealthy eating in the US. But anyone who’s spent time in PA Amish country knows the food available there is similar: It’s heavy on starch (not carbs. Starch. None of them there fancy names for us), a full meal is considered meat and two or three vegetables, and there’s a lot of food on your plate. Butter and cream play a big part in both types of cooking, and lard makes a regular appearance. Desserts are mandatory, and, in both places, the sweeter the better. You’re not going to find tiramisu in a restaurant serving this kind of food. In PA, you’ll find shoo-fly pie. In the south, you might want banana pudding or red velvet cake*.

The south supposedly has a corner on biscuits, but I can attest that biscuits made by a good Pennsylvania Dutch cook can stand up to any good southern cook’s biscuits, crumb for fabulous crumb. Watching the Amish women in Harrisburg’s farmer’s market make biscuits was like watching an artist at work. Thirty seconds of barely touching the dough, no rolling pin in sight, results in biscuits that could make you cry. And down here, there’s a restaurant that serves biscuits fried in butter. Biscuits that are no doubt made with lard. (Oh, Heaven, your breakfast spot is a place named Big Ed’s.)

However, even with these similarities in cooking, there are differences in the terms we use. The classic argument over “sub” and “hoagie” (an argument that will never end) is a good example. In NC, and perhaps all the south, cheese crackers are referred to as "nabs". It apparently comes from Nabisco, although it’s used for any brand of cheeses cracker. And in a good part of PA, if you want a Yuengling Lager, you just ask for a lager. The bartender will know what you mean.

This is the one I find most interesting. In the south, there’s a dish called chicken and pastry, which is chicken stew with egg noodles. The same dish is popular in Central PA, but, up there, it’s called chicken pot pie. If ever there was an example of a food colloquialism, chicken pot pie is it. Growing up there, I assumed that’s what everyone called this dish. I was in my 30s before I realized it was peculiar to PA, and was mighty confused the first time I heard it used to describe a thick chicken stew that’s covered with pie crust and baked in the oven. We called those meat pies, and they came in box marked “Swanson’s”. I actually had an argument with someone over what food “chicken pot pie” referred to. She was very strident, while I, naturally, was the picture of logic and objectivity.

I love that there are foods that can only be found in certain parts of the country (although that love didn’t extend to my inability to find Yuengling Lager for the first few years we were in NC. We would return from trips to PA with as many cases of it as we could fit in the trunk.) America is often criticized for its proliferation of fast food joints and its dependency on products like Lunchables and Hamburger Helper. It’s good to know that people still cook pierogies and collard greens, and that you can try food you’ve never had before, whether you’re in Pennsylvania, North Carolina or Alaska. But regional differences aren’t always as cut and dried as the food world would have us believe. Try some chicken pot pie, and you’ll see what I mean.
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* The origins of red velvet cake are a mystery, but it is considered to be primarily a southern dessert.

Balancing the Omnivores 100 is Barbara's Vegetarian 100, to which I am glad to fill out, because I need to improve my vegetarian credibility.

Oh wait, these lists don't work this way either.

Anyways, for your reading pleasure. And as always, feel free to comment below. And give Barbara some love by filling it out yourself.

1. Real macaroni and cheese, made from scratch and baked - Absolutely. And made it myself.

2. Tabouleh

3. Freshly baked bread, straight from the oven (preferably with homemade strawberry jam) - Many, many times, but not recently.

4. Fresh figs

5. Fresh pomegranate - A tremendous pain in the ass. All that work? Feh.

6. Indian dal of any sort - I tend to go the Aloo routes in Indian restaurants.

7. Imam bayildi

8. Pressed spiced Chinese tofu - With apologies to Ben, Tofu is a turn off.

9. Freshly made hummus With olive oil drizzled on top? Mmmmmm.

10. Tahini - I worked at a Persian counter fast food restaurant in Columbus back in '89. Had Tahini there.

11. Kimchi - Recently had Kim Chi at a Teriyaki restaurant here in Redmond. The owner came out of the back room to see who the heck ordered it, because it very rarely sells there. She was quite amused.

12. Miso

13. Falafel I love Falafel. With a bit of Tzatziki sauce? Yum!

14. Potato and pea filled samosas - Almost a standard order when I go to Indian restaurants.

15. Homemade yogurt - Made my own.

16. Muhammara

17. Brie en croute - Hells Yeah!

18. Spanikopita - Greek foods were not well represented on the Omnivore's list.

19. Fresh, vine-ripened heirloom tomatoes

20. Insalata caprese

21. Stir-fried greens (gai lan, bok choi, pea shoots, kale, chard or collards)

22. Freshly made salsa - Made my own.

23. Freshly made guacamole - Also made my own. You should too.

24. Creme brulee - C'mon. This is a standard dessert for most restaurants.

25. Fava beans - in a dip.

26. Chinese cold sesame peanut noodles - With a but pf peanut sauce too boot.

27. Fattoush - At Greek restaurant in DC. My guess is that while many Koreans get into the Teriyaki biz here in the PacNW, many Arabs run Greek restaurants, sneaking Arabic foods onto the menu. Just a guess (and my own stereotype).

28. New potatoes

29. Coleslaw - Way too many times to count. Last night the most recent.

30. Ratatouille - I feel as if I have to apologize for this one.

31. Baba ganoush

32. Winter squash - Not often enough, however.

33. Roasted beets - Not roasted, no.

34. Baked sweet potatoes - Hell yeah! With a bit of sour cream!

35. Plantains - Fried, of course.

36. Chocolate truffles

37. Garlic mashed potatoes

38. Fresh water chestnuts - Not fresh, no. I'm guessing they were always canned.

39. Steel cut oats - with cranberries.

40. Quinoa

41. Grilled portabello mushrooms

42. Chipotle en adobo - Here in Seattle.

43. Stone ground whole grain cornmeal In many different ways.

44. Freshly made corn or wheat tortillas - Also here in Seattle.

45. Frittata Not my typical preference for serving eggs, but still will do.

46. Basil pesto

47. Roasted garlic

48. Raita of any type - Mint, served with naan.

49. Mango lassi - Much preferred to the salted.

50. Jasmine rice (white or brown)

51. Thai vegetarian coconut milk curry

52. Pumpkin in any form other than pie - Pumpkin soup, thank you very much. And the seeds too.

53. Fresh apple pear or plum gallette

54. Quince in any form - Baked my own.

55. Escarole, endive or arugula

56. Sprouts other than mung bean - *shrug*, never gave sprouts much thought.

57. Naturally brewed soy sauce - At a Sushi bar in Las Vegas.

58. Dried shiitake mushrooms

59. Unusually colored vegetables (purple cauliflower, blue potatoes, chocolate bell peppers…) - Orange Cauliflower.

60. Fresh peach ice cream - Oh. I just realized I can die a happy person. It's been a long while, but yes! Made by my mother back in the seventies.

61. Chevre

62. Medjool dates - We've some on our counter at home right this instance.

63. Kheer

64. Flourless chocolate cake

65. Grilled corn on the cob - Many times long ago.

66. Black bean (or any other bean) vegetarian chili - Meh. Not a fan.

67. Tempeh - Just to see what it tasted like. This would have been back in 2000.

68. Seitan or wheat gluten

69. Gorgonzola or any other blue veined cheese - !!!

70. Sweet potato fries - again, !!!. Love these!!

71. Homemade au gratin potatoes

72. Cream of asparagus soup

73. Artichoke-Parmesan dip

74. Mushroom risotto

75. Fermented black beans

76. Garlic scapes - Just this past summer for the first time.

77. Fresh new baby peas

78. Kalamata olives - Way too many times to count. My olive of choice.

79. Preserved lemons - Does sugared count? I'll say it does.

80. Fried green tomatoes - Most recently in Louisville.

81. Chinese scallion pancakes

82. Cheese souffle - Made at home.

83. Fried apples

84. Homemade frijoles refritos - Not made at home. However, I've had some made on site at a few restaurants.

85. Pasta fagiole - I survived on this stuff after major surgery back in 2000.

86. Macadamia nuts in any form

87. Paw paw in any form - Many, many years ago. Offered to us by our Italian neighbors.

88. Grilled cheese sandwich of any kind

89. Paneer cheese

90. Ma Po Tofu (vegetarian style–no pork!)

91. Fresh pasta in any form - Heh heh. Just recently.

92. Grilled leeks, scallions or ramps - Not grilled, no.

93. Green papaya salad

94. Baked grain and vegetable stuffed tomatoes

95. Pickled ginger - Sushi requirement.

96. Methi greens

97. Aloo paratha - I'm going to say no, but my memory says "Maybe".

98. Kedgeree - Alas, the kedgeree I've had contained fish. So, not vegetarian.

99. Okra Friend Okra with Tobasco!

100. Roasted brussels sprouts - Much better as an adult. I hated these as a kid. They're acceptable now.

A quick count gives me 75 of these. Not bad. One observation. Most of the items I noted on the Omnivore's 100 came from restaurant purchases, many of these I made myself. I think that means something but it's still too early here on the West Coast for me to make any sense of it.

I've been meaning to do this for weeks, and many others already have. Very Good Taste has put out a list of 100 items that every good omnivore should have at least tried once. My job here is to bold the ones that I have tried, and then feel inadequate for those that I have not.

What, that's not how this works?

Feel free to address any of these in the comments of this post.

Yes it's link bait, but it's interesting link bait.

The VGT Omnivore’s Hundred:

1. Venison - This is nearly a Western Pennsylvanian staple.

2.Nettle tea

3.Huevos rancheros

4.Steak tartare - At Emeril's place in the Venetian in Las Vegas

5.Crocodile Many years ago at crab shack outside of New Orleans.

6.Black pudding - On therecent trip to Scotland.

7.Cheese fondue

8. Carp

9. Borscht

10. Baba ghanoush

11. Calamari

12. Pho

13. PB&J sandwich

14. Aloo gobi - There's a restaurant in Herndon, VA which used to make a kick ass version of this.

15. Hot dog from a street cart - in Columbus, OH, of all places.

16. Epoisses

17. Black truffle - shaved on top of mushroom soup counts, yes?

18. Fruit wine made from something other than grapes - Blackberries.

19. Steamed pork buns - Hum Bows here in Seattle.

20. Pistachio ice cream - Made my own as a matter of fact (and record).

21. Heirloom tomatoes

22. Fresh wild berries

23. Foie gras - Several times.

24. Rice and beans - Also in New Orleans. With hot sauce. Yum.

25. Brawn, or head cheese

26. Raw Scotch Bonnet pepper - Never again.

27. Dulce de leche

28. Oysters - There's an oyster bar not three blocks from my house.

29. Baklava

30. Bagna cauda

31. Wasabi peas

32. Clam chowder in a sourdough bowl

33. Salted lassi - I'm not a fan.

34. Sauerkraut

35. Root beer float

36. Cognac with a fat cigar - What's a cigar have to do with food?

37. Clotted cream tea

38. Vodka jelly/Jell-O - From my misspent youth.

39. Gumbo - Made as a gift for me with a bit of king cake. That was a good day.

40. Oxtail

41. Curried goat

42. Whole insects - I have no problem with this in theory.

43. Phaal

44. Goat’s milk - Raw goats milk, to boot. And yes, I'm bragging.

45. Malt whisky from a bottle worth £60/$120 or more - Let's just say yes to this.

46. Fugu

47. Chicken tikka masala - In Glasgow, of all places.

48. Eel - Hell yes. I loves me some eel.

49. Krispy Kreme original glazed doughnut - Hot. Of course.

50. Sea urchin - Fresh Uni makes me weep.

51. Prickly pear

52. Umeboshi

53. Abalone - in a chowder.

54. Paneer

55. McDonald’s Big Mac Meal - Most kids in America can lay claim to this I'm guessing.

56. Spaetzle - At a German restaurant in Whistler, BC.

57. Dirty gin martini - First made for my by Krysta back in 2002.

58. Beer above 8% ABV

59. Poutine

60. Carob chips - Just to try them. Purchased at our local food co-op. Not a fan.

61. S’mores

62. Sweetbreads

63. Kaolin

64. Currywurst

65. Durian - I want to, but am actually a bit reticent. I want to make sure I get the best durian experience possible, which is not always possible when all the fruits are imported.

66. Frogs’ legs - Am I the only person who thinks these don't taste like chicken?

67. Beignets, churros, elephant ears or funnel cake - Yes, yes, yes, and yes.

68. Haggis - Good Haggis is a thing to savor. Bad Haggis is another way to describe paste.

69. Fried plantain - At a Cuban Restaurant in Alexandria, VA.

70. Chitterlings, or andouillette

71. Gazpacho

72. Caviar and blini

73. Louche absinthe

74. Gjetost, or brunost - I eat so much cheese that I may have without knowing. But I'll leave this as a no for now.

75. Roadkill

76. Baijiu

77. Hostess Fruit Pie - As a kid, these were highly coveted. Today they remind me of foods farmers use to fatten their pigs. How times change.

78. Snail

79. Lapsang souchong - There may be some left in my cupboard even now.

80. Bellini - A brunch without a bellini is like a cookout without hotdogs.

81. Tom yum - At a Thai place here in Seattle.

82. Eggs Benedict - Of course.

83. Pocky

84. Tasting menu at a three-Michelin-star restaurant. - I have not had the opportunity to visit a Michelin rated restaurant. I have eaten at several Beard award winners though.

85. Kobe beef - Hard to say. I've had Wagyu beef, but it's unlikely they were raised in the Kobe style (regardless of what the menu said).

86. Hare - Rabbit, yes. Hare, no.

87. Goulash

88. Flowers In both soups and teas.

89. Horse - Nothing against eating horse, I just never had the opportunity.

90. Criollo chocolate

91. Spam - I do come from humble beginnings.

92. Soft shell crab - Deep fried, of course.

93. Rose harissa

94. Catfish - I had a catfish sandwich just last night, oddly enough.

95. Mole poblano - First time was at a decent but short lasted authentic Mexican restaurant in Columbus, OH. They used chocolate.

96. Bagel and lox - Too many times to count.

97. Lobster Thermidor

98. Polenta

99. Jamaican Blue Mountain coffee - I've never splurged.

100. Snake - Made chili with it. Quite good.

So that's 70 out of 100. Is that good or bad?