Hedonia

The Eatsdropper is all aTwitter

In retrospect, I should have known that Twitter was the optimal place to troll for Eatsdroppings. Every submission in today's roundup was either posted on Twitter or sent to me by a fellow Twitterer. You can still send me your items at eatsdropper-at-seantimberlake-dot-com, or tweet them yourself. Just make sure I'm following you, ok?

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Guy with big slab of bacon, into cell:
    "No, I'm at Walmart. I'm not lying to you. I'm getting bacon. Come on baby, don't be like that."

- Eatsdropped by Karina at Walmart      

Karina: "Um, probiotics yogurt starter?"
Snotty boy staffer: (Sniffs in disdain and annoyance) "We don't have anything like that!"

- Eatsdropped by Karina at Whole Foods

Woman, early 40s, speaking to another woman:
    "It's that time of year when I buy a rosemary plant just so I can kill it."

- Eatsdropped by Lisa at the farmers market

Oakland Hills MILF, after being given the lambic by her preciously gay attorney colleague:
    "Oooh, this lambic tastes like a beer wine cooler."

- Eatsdropped by Fatemeh at The Trappist

Woman #1: "What do you want for lunch?  We could do dim sum."
Woman #2: "What's dim sum?"
Woman #1: "Oh, it's tapas."

- Eatsdropped by Allen at Safeway

The Eatsdropper wouldn't know arugula from Aunt Sylvia

A small change some regular visitors may have noticed: In the upper right corner, I've added a Twitter feed. So if you want to know what I and some 50 other food bloggers and other associates are doing right now, you can have almost psychic insight into our quotidian comings and goings. Speaking of psychic insight, keep sending me other people's inane natter to eatsdropper-at-seantimberlake-dot-com.

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Small fry to her similiarily sized friend: "Do you like salad? Yes or no."

- Eatsdropped by Suzie at Plaza Grill at the Sonoma Cheese Factory

Middle aged woman to waiter/bartender when presented with coffee in a silver French press:
    "How are you supposed to tell that it's ready?"

Waiter/bartender laughing to Middle Age Man to after his obviously drunk girlfriend went to the restroom:
    "Whattya think? Should we get her liquored up?"

Same couple moments later, man to date:
    "I'll get the Chimay Rouge. Then I can cross it off my list."

- All eatsdropped by Suzie at Ad Hoc

Man: "I didn't realize that when you eat oysters, they're still alive!"

-- Eatsdropped by Anita in front of the outdoor Hog Island stand at the Ferry Plaza Farmers Market

Customer at condiment station, to barista: "Do you have any skim milk?"
Barista: "Sure. Isn't there any out there?"
Customer: "No, all there is is non-fat."

- Eatsdropped by Anita at Peet's Coffee

Guy, to female cohort, in a narrow window of time when he was not on cell phone:
    "I usually get the torta. It's like a burrito between two slices of bread."

- Eatsdropped by yours truly at Tacos San Buena

40s-ish man: "I wouldn't know arugula from Aunt Sylvia"

- Eatsdropped by Jen at the Marin Farmers Market

Woman, unclear on the taqueria concept, faced with line flowing out the door:
    "Where's the line to put your name in for a table?"
Then, on phone with friend:
    "So this place isn't a restaurant. I mean, it is, but it's the kind of place where you order food at a counter and then get a table if there is one."

- Eatsdropped by yours truly at Papalote

Bay Area Real Foodies

FOR IMMEDIATE RELEASE

Introducing Bay Area Real Foodies

San Francisco, CA, April 1, 2008 -- In a metropolitan area renowned for its culinary excellence, a new community of those who pursue it has arisen: Bay Area Real Foodies (BARF).

Ralph Hurlbut, president, extolls the group's virtues: "With BARF, you get to experience what others have experienced, share each other's tastes," expounds Farquhar. "BARF is a culinary melting pot, an explosion of colors and flavors from around the Bay Area."

The group's entry criteria are stringent. Prospective members must undergo intense screening to demonstrate their epicurean prowess. "BARFers are authoritarian. They know which pecorino tastes most like cheese, that skinny asparagus has more flavor, where to find vermouth-aged cheddar or Italian baloney, all about the antioxidant as opposed to flavor benefits of blueberries. We want only the crème de la crème in BARF."

Monthly BARF mixers allow members to mingle. "They're great, like culinary think-tanks where people get together and yack to their hearts' content," expounds Hurlbut. "BARFers are serious about food, but like to have fun, too. Someone's always got a gag up their sleeve."

To learn more about BARF, call 415/555-BARF or check out their website.