"No One Can Write Without an Editor"
Last week, I listened in on a conference call by a 'blog expert' advising a group of traditional food writers about the in's and out's of blogging. When the phones opened up for questions, a twenty-year veteran food writer from a major East Coast market asked, "How do you trust these bloggers? They don't have editors. No one can write without an editor."
You decide. Do these food bloggers need an editor?
And please, after reminding me that every writer will indeed benefit from a good editor, to which I happily accede, please do go easy on the mainstream media writer too. He can't help it. It's how he's been taught to think and write -- and his view is shared and expressed, often and loudly, by many long-time journalists.
But my point is that many food bloggers are producing great writing and you know what? they don't have editors.
From Food Blogga ... So Easy, a Meteorologist Can Do It
The meteorologists in Southern California are beautiful, blonde, and buxom. Some have been known to clutch a white poodle while giving the ten-day forecast. Iâ€™m serious folks.
Contrast this with your typical New England meteorologist: A pasty, overweight guy with bags under his eyes from having stayed up all night tracking the constantly changing weather.
She uses the word "like" nineteen times in her report. He slurs his words from the last glass of Johnny Walker he downed in the green room to calm his nerves. She wears nine inch heels. He predicts nine inches of snow (which turns out to be only freezing rain). She discusses Justin Timberlake. He explains the mathematical algorithm that allows sound waves from the Doppler 5,000 to distinguish rain from snow.
[Read the whole post and get the recipe for pine nut cookies and I promise, there is a connection between the cookies and the weather!]
From Bon Appegeek ... How I Made Pistachio Macarons and Lived to Tell About It.
When I read Nigella Lawsonâ€™s recipe for â€œwaxy pale jadeâ€ pistachio macarons in How To Be A Domestic Goddess, I immediately dismissed the recipe and made some toast. I wasnâ€™t going to make macarons. I wasnâ€™t going to make macarons because macarons are scary and confusing, and I already knew how the macaron movie would end. First the egg whites would tremble menacingly like that cup of water in Jurassic Park, then the pastry bag would explode and splatter wasted pistachio money all over my kitchen walls. It would be the turducken of predictable movie explosions. I knew this with absolute certainly because while Iâ€™d never eaten a macaron, Iâ€™d read aaaaall about them at Kuidaore, Kuidaore again, David Lebovitz, Foodbeam, The Travelerâ€™s Lunchbox, and La Tartine Gourmand, give or take another five dozen food blogs. See how fashionably late I am to follow trends? That makes me doubly fashionable.
From Smitten Kitchen ... beaming, bewitching breads
Eight Tips for Less Intimidating Bread
# 2 When kneading your dough, there are a zillion different approaches, but as long as you are folding, pushing out on and turning your dough, youâ€™ll be just fine, and even if you have no idea what you are doing. Kneading assures that the inside, outside and all parts of the dough come together smoothly. Youâ€™re done when you have a nice â€œsproingyâ€ round, something that seems cohesive, pliable and elastic. Even if you hate getting your hands or the counter very gunky, resist the urge to over-flour a loaf; all that extra flour will just toughen up the end-product. If there is a bit stuck to the counter when you are kneading, use a bench scraper to pick it up and shove it right back into the loaf.
[Read the whole post for the seven other tips and a recipe for dill bread from The Joy of Cooking.]
So what do you think? How is it that we 'unedited' bloggers manage to spin our stories?
And what happens when blogging moves from infancy into toddlerhood? Will good writing trump good recipes and good photogaphy?
And which food writers' work do you savor, word -byte by word-byte?