1. The increase in the number and sophistication of food blogs since I was last writing actively in 2005 is staggering.
1a. I have no value add in the world of (a) describe recipe (b) take picture of recipe. I'll still do that, because I enjoy it, but there are people who are better at both elements than I am.
1b. My value add in this market (to the extent I have one) is in depth of knowledge, and lively but formal, writing. Target is Steingarten rather than, say, Clotilde. Which is to say, in the things I used to write on the old Crescat Sententia. Whether that effort is popular or not, I don't know/care.
2. Aran has made a beautiful Japanese inflected opera. If I had to make a criticism (and I would probably be better off not), I would say the layers of cake are thicker, and the layers of cream thinner, than I would like. But it is beautiful nonetheless.
4/08/2008
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5 comments:
That Japanese opera cake is exactly what I need. Now I just have to find someone willing to make enough for 150 people.
Ok, criticism accepted. But on my defense, I must say that the photos are a bit deceiving. The opera is only about 1 inch tall so you must imagine how thin all layers are. Besides, ganache is supposed to be super super thin. But hey, we all have our preferences right?
I didn't really understand what you were trying to say about Clotilde. I think there is room for everyone with a voice in this blogging world. Some are good writers, some are good photographers, other recipe developers... I am here to read any blog that has anything interesting to offer.
pg- have you tried Payard? I'm sure they would do that. It's actually so simple to make in large quantities...
Aran - I should say, my notes were, if anything, a very very minor preference criticism. The cake is magnificent, and beyond me to make. And I take your point on scale.
As for Clotilde, I was saying something more about me than her. She has a voice that I don't think it makes sense for me to attempt to replicate, and to me she represents one of the best of a type of blog that I prefer to read and enjoy than write.
If Payard takes recipes without increasing their price much, that would be perfect. Thanks for making something so gorgeous!
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