I have another theory, this time regarding the the whole food blogging “industry”. I think an industry is what it has become. I think we’re already paying a bad price as consumers.
This industry, using a corollary to my previous theory on manufacturers chasing unsustainable profits by providing less value to their consumers, has bloggers chasing profit for themselves and watering down their content as a result. The underlying control mechanism appears to be the same: It’s the “more for me” by “giving less to you” principle.
I see blog topics getting thinner and thinner on valuable content. It’s obvious that people are struggling to generate worthwhile content to keep their legions of followers coming back to their sites to generate ad revenue. This chasing attention is what caused me to stop blogging for a last few months. I felt like an attention whore and the sad thing is that it wasn’t getting me any results. I asked myself why I was torturing myself for attention online. It didn’t make sense. So I’m not posting for “attention” any more, I’m simply doing this for a creative outlet for my voice and food passions, which I hope are not irrelevant and so thin content-wise as to be a chore to read.
I was reading my blog roll’s RSS feed list the other day and stumbled across this kickstarter project. It solves a problem, that while not important, made me NOT a growler aficionado. It didn’t ever make sense to buy and fill a growler that contains more beer than I want to drink in a single sitting. It also pained me to have to throw away perfectly good beer when I’m not able to finish it quickly enough to have it be a pleasure to drink. Being able to keep it fresh, fizzy, and drinkable filled a void that I didn’t think much about until I saw this.
It didn’t take long before I was a supporter. When I added my support pledge I think they were already up to $300k or so. Now they’re up to almost $600k and still have lots of time to go. Do you think this is an under-served need in the craft beer drinking industry? I’d say so.
They’ve got two sizes on offer, both 64oz and 128oz. I decided that I needed one of each size.
This will allow me to get 64oz of beer for drinking at my leisure, and also use the other for self carbonating stuff I want to brew. In the past I have made both beer and hard cider and was only kept back in my ability to proceed technically by not wanting to invest lots of space and money in a carbonator setup.
Forgive me, but I’m going to step up on my soapbox for a minute…
I’m noticing that many of my posts on my Facebook page recently call out some of the evils of our modern food world and it’s becoming harder and harder every day to trust that any commercial provider of food has our health or welfare in mind when offering their wares to us. How can we get around this? Sadly, there may be limited options to us, but one should always work.
It’s up to US, and only us, to COOK more food. It won’t cook itself, and quite honestly, we’re getting to the point where we can’t trust others to do it for us any longer. Maybe if we pull this power back into our own hands the food industry may notice that people care about what they’re eating. Maybe then they’ll think about food quality again.
So, to help promote this viewpoint, I’m going to start tagging my future posts with the trailing comment “Cook More Food.”
Take care and…..
COOK More Food.
This project only has $215 to go to get this awesome invention in production. Anyone who uses a wok on a home gas stove NEEDS one of these. I know I routinely struggle with getting my wok up to a high enough temperature on my 30k BTU gas stove, so something like this would make my stir fries (especially noodle dishes) even better. To be fair, I have pledged to this campaign, so I’ve got a slight self-interest in seeing this thing shine.
When a recipe “makes your soul scream,” please don’t cook it.
Cooking Light’s “Thai Chicken in Cabbage Leaves” is one such recipe and I ignored what my brain was telling me as I read the instructions. One portion of the instructions says to add the first three ingredients (chicken, sliced red onions, and water) and cook in a non-stick pan. Not too bad so far, but the combination of water and a non-stick pan gave me pause. Fond development is always a good thing that seems to have been ignored by whoever developed this recipe. The next instruction was “cook until chicken is done and then drain”. WHAT??!!! My soul screamed as I could see what little flavors those ingredients might have developed, as the chicken cooked, going down the drain. I imagine that the folks at Cooking Light thought they were doing the readers a favor by saving a few calories on the oil that would normally be used to perform the chicken cooking step. Cooking liquids are often very full of flavor and should not be tossed without a very good reason. I saw no such reason here.
Even after modifying the recipe, and shamefully serving it to my family anyway trying to salvage what I knew was going to be a disaster, it still sucked. The dish was very heavily unbalanced, tasting only of fish sauce and lime. I tried to fix it by adding some things to sweeten it, make it a bit saltier, and add some umami. Mirin and some medium sweet soy sauce (a variant of kecap manis) were added. While the resulting dish was edible, it was a lost cause at the start that my meager skills as a “chef” could not save. I can only imagine what the unmodified dish would have been like. I am still shuddering at the thought.
So, when your brain tells you that a recipe is seriously flawed, do yourself a favor, listen to it and don’t cook it. I could have done much better creating this recipe ad hoc from the depths of some severely damaged brain cells and still have been money ahead in this race.
I hope to never post such recipes here and take credit for them as my own. This I pledge to you.