Because I tend toward compulsive listmaking, however, I offer the following:

Random Food Facts

• I typically order the same thing every time i dine at a specific restaurant. At the tex-mex place down the street, for example, I have been a regular for almost fifteen years and have only once ordered something other than chicken fajitas.
• Guilty Pleasure #1: Marzetti's Garlic and Butter Croutons (red bag).
• I delight in explaining the difference between baking powder and baking soda, to the point where I will typically go out of my way to do so.
• I can't stand turkey.
• There are certain foods I've learned to eat and love mainly because I like to say them. Pomegranates, fricassee, anything "en papillote," john dory, manchego cheese, brussels sprouts. With the latter, however, I also like point out that they are my favorite cruciferous vegetable. I do indeed smirk when I say, "cruciferous."
• And, as an extreme example, I've always wanted my safety word to be "cherimoya."
• Thank you for letting me share.
• Guilty Pleasure #2: Chicken Saag.
• I was once accused of worshipping Alton Brown as a false idol, a fact that didn't concern me nearly as much as being accused of having his hair. But his peanut brittle was pretty much the moment Toto peeled back the curtain. Two words: DRY METHOD.
• Until yesterday I had more food processors than matching pair of dress socks.
• I am starting to believe that my purpose in life is to be a caterer specializing in selling simple, comforting, yet quirky soups to the various coffee houses around Cincinnati. At present all I lack is the necessary skill set, licensing, facilities, funds, market, temperament, commitment and reliable transportation.
• Guilty Pleasure #3: Cadbury Mini-Eggs
• I sometimes overstate my custardmaking skills. Truth be told, my crème bruleé is rubbery and cloying.
• Saffron is completely lost upon me. I have no idea how to season with it or how it is supposed to taste. I have this tube of it from Valencia and I am scared to open it because I know I'll just waste it.
• Guilty Pleasure #4: Reclining on my couch with a big pile of cookbooks and a somewhat smaller pile of croutons.
• The woman who enrolls me in the Bacon of the Month Club will be my bride. Even if she is a NASCAR obsessed, clove cigarette chain smoking, heir-to-a-midget-porn-fortune, celibate Republican on an perpetual Atkins induction phase, I would drop to one knee and propose exactly six point two seconds after the first shipment arrived.
• Guilty Pleasure #5: Chici-Freaking-Changa from First Watch. I had one the other day, too. It’s this… thing. Something of a cross between an omelet and a burrito, it’s an egg wrap containing chicken, chorizo, peppers and avocado. The chicichanga is then covered with “Vera Cruz sauce,” which seems to be some kind of hollandaise w/ salsa, and served with roasted potato wedges.
• I am trying to write something that ends with the line, "The Natalie Merchant of Cheeses."
• Quantity of all-purpose flour. Roughly half that quantity of water. Pinch of salt, and a small bit of baking powder (about 1/2t per cup) Mix the dry, drizzle in the water. Knead for a second and roll it out into a vaguely circular shape about ½ inch thick. Throw it onto a hot skillet for two or three minutes on each side. If you want to brush butter on each side, be my guest. Or cheese it up and place under a broiler? No problem. Flatbread may just be my favorite thing to cook in the entire world.
• And I still have more blenders than belts.