Food: What does the typical audiophile eat?

I worked as as a bagel baker in Portland, Maine. The owners had studied in NYC with traditional bagel bakers and we did it right -- baked on boards, not sheet-pans. Bagels steam on sheet-pans -- that's no way to get the proper texture/crust. I ate a ton of bagels while working there but I have no idea to what extent that might've influenced my listening or gear preferences. I was listening mostly to Jazz at that point and didn't have a lot of money for gear. System was a 100 watt Nakamichi receiver, Denon CDP and some B&W's (P5's?). Never thought to try using bagels as footers, though. 

I continued baking another 6 years -- long enough to develop an allergy to both wheat and yeast. I haven't eaten real bread in close to 20 years. Still listening to Jazz, though -- haven't become allergic yet. 

We eat well. Just had a home-baked soda bread sandwich of roasted chicken breast, sliced black heirloom tomato, aged English cheddar, organic mayonnaise and cracked pink salt. Home-baked chocolate almond flour torte with chestnut liquor icing for desert.

Single Malt 12 years +

@stuartk, I worked at a paper mill that made grease proof lining paper to put on baking boards and sheets. If your bakery wasn't using our grease proof lining papers, you weren't getting the best flavor out of your bagels!

Cheers,