Lucullian delights
I had a good read of this and I think I maybe have a solution to your dilema on the difference of opinions with your thoughts and journalist' thoughts on food blogs.
I think that food blogs fall into two vague categories, those that are written on a semi-professional basis to inform and those that are written by people who write them just for the sheer delight. They both serve their purpose and both bring together a whole range of people, I just feel that the ones written by truly gifted amateurs have a zest (pun intended) that sometimes is lacking in the more "commercial" sites.
I might be talking rot, but this is what I feel. And.... you still manage to make sprouts look sexy ;o)
I've been thinking about Stephen's post, too. I maybe have a some different perspective since I have actually WRITTEN a story about food blogs for Sauce, the great St. Louis food magazine. I'm still thinking. I think in part it's cover food blogs, in xxx words, simply because there's no giving them justice without daily attention, like BlogHer or SlashFood.
But now? I'm entirely distracted by the idea of braising Brussels sprouts in lime! They're almost pickled, yes? I used Brussels sprouts in a Kitchen Parade column about refrigerator pickles, marinating them in red wine vinegar and W sauce.
Ilva, I'm so often inspired by you, it's lovely that it goes the other way, too!
You're always so interesting! I really liked Stephen's comments too (but I read lots of cookbooks still). And I do agree that it's partly sheer laziness that a lot of the same blogs get mentioned over and over in these types of articles. I also agree with you that some of these blogs that the critics find so fascinating I have in my bloglines, but rarely actually really read them, just click to see what they wrote about and go on. And a couple of the MOST FAMOUS food blogs in the world I find downright boring. (Shocking isn't it?) Although some of my absolute favorites were also mentioned along with Stephen too. I guess a lot of it is just personal taste. You'll always be one of my favorites, no question about that.
Roo-But what I don't understand is why journalists mostly go for the commercial ones...
Alanna-I know that you wrote about food blogs, I even reread the article now before writing this post, but you had a local food blog approach and your list of food blog is admirable (not only because you included me 
) because you really managed to list a lot of interesting food blogs you never read of in the press! and this journalist did actually include some interesting blogs as well but then you are both food bloggers...
as to the inspiration, I often find inspiring recipes over at Veggie Venture!
Kalyn- Yes some of them are quite boring, maybe that's why I get so annoyed! Especially when I see so many food blogger putting life and soul into what they are doing with beautiful and interesting results and then they are not mentioned. But hopefully it will change!
I think the other thing I have probably realised is that there are a few food blogs on my blog list, but I try to contain them amongst the rest. I prefer this mix too, because it encourages people to look at the rest and then find absolute delights along the way.
I try to to look at it from a non-professional point of view as well, as having trained as a chef and worked in and around catering for the past 20 years, I like the fact that I can still be surprised and taught things.
Above all else, I really appreciate the communal feel and suppport, and of course the photography, which is an inspiration in itself.
I have a whole weekend to play with my new camera, maybe bake a small tart selection and chill some prosecco, then I may just raise a glass and toast you all.. cheers
Hmmm, perhaps I will write a letter to the editor of the Globe (my local newspaper). Give them a few ideas for their next article on blogging.
Yay, Ilva. I so agree with you, especially as a former journalist. I know laziness when I see it.
I also think Stephen is worth a visit.
And, I think -- OMG, lime-braised brussels sprouts? Awesome.
OK, one more thing: Beautiful pix. Sigh...
I love the brussel sprouts line up at the top!!! And I like the lime sprouts as well.
Sue told me about Stephen's article yesterday. Now I guess I best be going over and read it.
But I think I'll always want cookbooks to read!!!
Roo-yes, a mix of everything is the best isn't it? Have a nice weekend!
Tammy-Why don't you write it??
cookiecrumb-So I was right in assumption, hmmm. well, on the other hand, I'm a lazy one too so I shouldn't say too much. Glad you like the pics!
Tanna-I too like to read cookbooks even though I rarely follow any recipes but I get inspiration from them!
Wow, another original Brussels sprouts recipe! That's why I like reading your blog so much, Ilva, simple things, yet original, not to forget tasty. Just Do and Don't Mind (those blog critics)! Blogito, ergo sum should our motto.
Hi Ilva...I can't wait to try those sprouts! And as usual, great picture...
Aagje-Thanks, really nice to hear that, it inspires me! Have you seen that t-shirt? I WANT ONE!
Stephen-Thanks! I hope you like them!
Oh, what a passionate post! And sour. I understand your passion and Stephen's even if I don't agree with him on a number of issues. Most importantly, I think cookbooks are definitely in albeit with a rather changed profile. The type of cookbook entitled "67 risotto dishes" will decline due to internet but original cookbooks written by personalities interesting or exciting for one reason or the other will go on thriving. Especially food bloggers are a bunch that don't read cookbooks for information but for inspiration, entertainment, widening of horizons, literary merits, good photography. Then the ambitions of the bloggers. I also find that a number of food bloggers have other drives than just pure sharing. And it's not only cookbook writing but also general food writing, catering, publishing, photography or just getting complementary copies and samples. But I don't think such bloggers are to be condemned. No one gets hurt by some amateur chefs trying to become professional writers or caterers. Except themselves if it doesn't happen. And finally: since when are we surprised that newspaper articles are bland and superficial?
Some have doubts
About
Brussel sprouts,
Especially when served with trout.
Myself, I'm the first to shout,
Bring on the Brussel sprouts!
eszter-I think you are right about what drives a food blogger to blog, there are so many reasons and one cannot therefore judge them as a unity! And it is nice with variety isn't it? Just like it would be nice with more variety in the articles on food blogging!
I could never stop using cookbooks as a source of inspiration even though I rarely use the recipes in them anymore.
Anonymouse-you're inspired today!
what do you do with the rosemary?
jaemy-Just let it braise along with the sprouts if you want it! Thanks for pointing it out, I'll add it to the recipe!
Just thought I'd let you know that I'd been thinking about braising brussel sprouts for a while. I went searching for brussels sprouts recipes and found you. Thanks for a beautiful site. I left out the rosemary, but used lime and pine nuts and sunflower kernels. We decided they were leagues better than the wring-'em-out boiled versions most of us remember from our British parents cooking in our childhoods.
anon-thanks for reporting back! I'm happy you have found a new way to eat it, I love it!
Commenting by HaloScan
