All About Blogs
My first blog entry - it shouldn't cause any trepidation, nervousness, or any of my typical symptoms of writers' block, but nevertheless it has. The point of this blog is that I don't want to be careful with my words, I don't want to push out a gallon of sweat with the birth of each new sentence, I don't want to think about it for a month ahead of time. No, the point of my blog is to be careless, to be blunt, to say things on the spur of the moment that I wouldn't say if I had any amount of time to deliberate. I want my blog to state what's really on my mind. Too much of the time, I'm a milquetoast nice guy - "Oh yes, your cookies do look good, oh yes, that's not too much horseradish in there, oh yes, a gallon of key lime juice in your ice cream would taste really good." I'm won't be such a nice guy when I just publish words without inhibition. Does that mean my blog is going to be just like good sex, uninhibited? Maybe, although I'm not sure my stamina for putting out words is really all that.
It's not really my first blog entry ever - I put up a few recipes on my MySpace page and called them blog entries. But I quickly grew bored with that, thus disappointing all 2 of the subscribers that I have on there. This blog will be a lot more than just recipe publication. I want to spew forth on the Seattle food scene. Give my thoughts about Food Network. Ramble on about my job, and not even drip with sarcasm on that point, since I really do love my job. I read a lot of food blogs and other online food writing, so I know some of the things I don't want to do with my blog. I don't want to give blow-by-blow accounts of what I made for dinner that night, complete with requisite photos. I cook something new everyday, whether it's for my job or at home, and publishing such a blog would turn into a second full-time job - not gonna happen. My goal is to publish here about once a week, more often when I am inspired, less often if I am feeling like I have to push something out.
I also don't want my blog to turn into a personal version of Yelp or Chowhound. Yes, I do eat out, and yes, I do feel like I have valid opinions on the establishments I visit, but after reading the often nasty reviews on the aforementioned sites, I've been soured on the whole idea of online restaurant reviews. It's no wonder Mario Batali and other chefs have complained so bitterly about the whole concept. Now, before I get a bunch of comments on this blog complaining that I have unfairly maligned these sites, let me qualify - they do have their uses. If reviewers would restrict their comments to "Yes - the food was excellent" or "No - the service was lacking", then I would be more apt to read and appreciate the reviews on these sites. Unfortunately, I see a lot of what amounts to negative vendettas passed off as impartial criticism, as well as reviewers who write above and beyond their knowledge level. What I do mean by this? I mean young and affluent non-food professionals with a subscription to Food and Wine and an annual pilgrimmage to Napa who fancy themselves as "foodies". IF ALL YOU EVER DO IN A KITCHEN IS TURN ON YOUR ESPRESSO MACHINE OR THE MICROWAVE, YOU ARE NOT QUALIFIED TO TELL A CHEF HOW HE/SHE SHOULD HAVE CONSTRUCTED YOUR ENTREE INSTEAD. Fake Foodies - one of the worst aftereffects of the glamorization of food in the last ten years. So, Yelpers, tell us if the food was any good or not - just don't tell us that your Candied Ginger and Rhubarb Roulade was subpar because it wasn't how the picture looked in the April issue of your subscription.
Wow, I don't think I realized I had built such a tall soapbox on that issue.
More than anything, I want to read more food blogs and take inspiration from the good ones for what I will do on this one. Everyone knows that imitation is the sincerest form of flattery. I abide by that motto in my cooking, and I plan to guide this blog by that same principle. I have a few favorite blogs - once I put together a comprehensive list, I will provide some links.
Thanks for taking the time to read this, my initial effort. Feel free to comment - as long as you aren't abusive or profane, I'll take the time to read your thoughts and keep them posted.
Good night - eat well.
It's not really my first blog entry ever - I put up a few recipes on my MySpace page and called them blog entries. But I quickly grew bored with that, thus disappointing all 2 of the subscribers that I have on there. This blog will be a lot more than just recipe publication. I want to spew forth on the Seattle food scene. Give my thoughts about Food Network. Ramble on about my job, and not even drip with sarcasm on that point, since I really do love my job. I read a lot of food blogs and other online food writing, so I know some of the things I don't want to do with my blog. I don't want to give blow-by-blow accounts of what I made for dinner that night, complete with requisite photos. I cook something new everyday, whether it's for my job or at home, and publishing such a blog would turn into a second full-time job - not gonna happen. My goal is to publish here about once a week, more often when I am inspired, less often if I am feeling like I have to push something out.
I also don't want my blog to turn into a personal version of Yelp or Chowhound. Yes, I do eat out, and yes, I do feel like I have valid opinions on the establishments I visit, but after reading the often nasty reviews on the aforementioned sites, I've been soured on the whole idea of online restaurant reviews. It's no wonder Mario Batali and other chefs have complained so bitterly about the whole concept. Now, before I get a bunch of comments on this blog complaining that I have unfairly maligned these sites, let me qualify - they do have their uses. If reviewers would restrict their comments to "Yes - the food was excellent" or "No - the service was lacking", then I would be more apt to read and appreciate the reviews on these sites. Unfortunately, I see a lot of what amounts to negative vendettas passed off as impartial criticism, as well as reviewers who write above and beyond their knowledge level. What I do mean by this? I mean young and affluent non-food professionals with a subscription to Food and Wine and an annual pilgrimmage to Napa who fancy themselves as "foodies". IF ALL YOU EVER DO IN A KITCHEN IS TURN ON YOUR ESPRESSO MACHINE OR THE MICROWAVE, YOU ARE NOT QUALIFIED TO TELL A CHEF HOW HE/SHE SHOULD HAVE CONSTRUCTED YOUR ENTREE INSTEAD. Fake Foodies - one of the worst aftereffects of the glamorization of food in the last ten years. So, Yelpers, tell us if the food was any good or not - just don't tell us that your Candied Ginger and Rhubarb Roulade was subpar because it wasn't how the picture looked in the April issue of your subscription.
Wow, I don't think I realized I had built such a tall soapbox on that issue.
More than anything, I want to read more food blogs and take inspiration from the good ones for what I will do on this one. Everyone knows that imitation is the sincerest form of flattery. I abide by that motto in my cooking, and I plan to guide this blog by that same principle. I have a few favorite blogs - once I put together a comprehensive list, I will provide some links.
Thanks for taking the time to read this, my initial effort. Feel free to comment - as long as you aren't abusive or profane, I'll take the time to read your thoughts and keep them posted.
Good night - eat well.
Hi Jay, excellent first blog here. I really enjoyed reading it and I am looking forward to your future blogs.
Jim
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