Did that get your attention? Good. There's no food porn in this post, but just sit here for five minutes and read this if you will.
No matter how much you like this blog or how often you read it, I need it more than you do. I really didn't see it this way when I started, but it has become so much more than me typing some words on a website. I need this blog for myself. I connect with myself and let out my feelings with this blog. It's my therapist, and whatever I wanna say, it listens.
I recently talked to someone about the posts I like to write. I really find that my posting about something like salmon that I made, or a steak that I grilled, with lots of pictures involved, are pointless. I don't enjoy writing them. I do those to kind of "appease the crowd," because those are the posts that more people tend to like (ya know the ones with simple writing and plenty of eye candy).
The other day, the head chef at Lacroix came up to me, and asked me if I would be upset if Per Se closed (he had read this post about how I didn't approve of the new a la carte menu at per se). I responded "of course." He then went on to tell me how he's sure that Thomas Keller was strongly opposed to the idea, but in trying to put butts in seats he obliged.
Thankfully, I'm not financially invested in this blog, but if just wrote my wordy, longer posts, this blog would probably "close," so I spruce it up with the shorter ones. I love you readers, but I'm quite happy that I can write what I want, when I want. This blog has become as much for me as it is for you- maybe even more for me- and I hope you can accept that. Of course I will throw in some filler here in there, with oodles of pictures and the like, but give my longer, wordier posts a chance. When I wrote my "25 Random Things About Me" I said, "You don't get all of me with this blog. You only get 25%." If you read my wordy posts, that number's more like 50.
21 comments:
I like longer posts, write as many of them as you want.
I like food porn too though.
Unless a blog is a "project blog," like the Julie/Julia blog or Cooking Alinea/The French Laundry, blogs are nearly always personal blogs. If you are going to continue to write seriously your writing will need to be important to you. Besides, I like the long, text posts, too.
march to your own beat
and they will find you
long/short/fluff/philosophy - i think the key here is, and i think ruhlman would agree - is just to keep writing.
so... i guess i could say rock on as i did in your last post, but maybe write on is more apropo.
Just write whatever you want to man. People read blogs to see what the blogger thinks and that's what attracted them in the first place, opinions and stuff...
I've been reading your blog for awhile. To be quite honest, I normally skip over your posts that narrate your cooking experiences and read the more personal, lengthy ones. Anyone can take pictures and chronicle their life in the kitchen, but the other posts are what makes this blog unique.
I, too, like both types of posts. I love your stories about trying out new techniques and I love the longer, more wordy posts, because they tell me more about the interesting, intelligent person you are. I hope to be reading Foodie at Fifteen (now 16) when it is Foodie at Fifteen (now 40).
What a relief you haven't changed.
Save that "Hot Sexy Food Porn" stuff for next April 1st.
I'm with everyone else. It's the lengthy pieces that are most worthwhile.
It's almost like something isn't real unless you've written it down. The act of writing focuses your mind on what you really think about something, and sparks thought patterns along whole new related trajectories - it moves things on, and that's always good.
Keep writing what you want! But by all means keep writing!
There are a million food blogs out there. I have only four I read regularly. Yours is one. I like it because of your sense of adventure. It inspires me to take my own adventures. I agree that "food porn" is not all that interesting. It's not like we have "taste-o-vision" on our computers. It's something else.
And your analytical way of seeing things is quite good.
BTW I have my own website. I think I have written maybe one post for a reader. All the rest are for me. And anyone who likes it! So I support your philosophy. In a restaurant one must usually play to the crowd (I think it might be a chef's dream to not have to do that!) But your website is yours. No need to compromise in any way whatever.
Keep up the good work.
If you change what you post, your audience will change. So? You're 16. You should change! And your audience will change with you. Some of us will stay, and some will go. New people will join in. It's the way of the world. Just do what keeps you doing it, and you can't go wrong.
Say what you want, it's all yours. If you start appeasing the crowd now, what will it be like in 10 years?
You know, there IS such a thing as food porn, and man, it's scary stuff.
I enjoy both kinds of posts of yours, the ones that make me drool and the ones that make me remember being 15 (now 16) and the ones that meander as well (oops, more than two kinds). Keep it up.
i only read a few blogs too. Yours, Ruhlman, and Alinea at Home. I hope to make a blog too soon.
I prefer your longer posts, actually-your writing is interesting and witty, and you think about things that get me thinking, too, even though I'm not a gourmand or a gourmet cook. I like me some "food porn," but I can get that more easily than I can find thoughtful longer posts.
I enjoy your writing. The "lab reports" from the kitchen are helpful. I get an idea how involved something might be versus the results. You run interference for me on tackling techniques and flavor ideas.
Your essays on the more philosophical aspects of feeding our bodies and souls from the kitchen are great. Often, like the recent Per Se - A La Carte musings, I strongly disagree with your thoughts, but respect your conclusions. You understood the reason for the change, but were still vocal in your youthful disappointment in the nature of how the world is always changing. You wrote that one and the recent "Traditions" essay with a ton of heart. We can't get that in 140 TWEETIN' characters.
There are not a lot of adolescent males that are comfortable with bleeding their souls out for strangers to read. There are even fewer that can get a caramelized finished on a pan-seared scallop. I want to read it all, including the ecstasy of consuming the Perfect Choc-Chip Cookie.
I have been waiting for your observations on Padma's Hardee commercial - talk about food porn!!
I dont generally read food blogs, i can take or leave them depending on my mood - but i always read this blog, always! And its your passion and opinions and adventures and personal things that keep me coming back.
There will always be people who dont like or dont get what youre doing or saying but the fabulous flip side is that there will always be someone who loves it as well!
Just be weary of not sounding too cocky. I've noticed the past few posts have been increasing on that front.
It's funny how this day and age is so motivated and geared towards images rather than words. I am a reader so I like long posts with LOTS OF WORDS. Doesn't bother me. Keep it up!
I read your blog all the time although, this is the first time I've actually commented... I actually prefer the longer wordy posts. Also you're adorable. That is all.
Just keep on doing what you have been, and what you want to do. It's your blog, and your time spent composing thoughtful and intelligent posts, of both kidns.
I only learned of the blog when I thought I'd best be fair and check out what I was voting on for the Weblog awards. After checking all the nominees I voted for you, and yours is still the one I check out every week. Regardless of what's been posted in the previous week-your writings are always worth reading and reflecting upon.
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