Cookaholics Bulletin Board

I write a bi-weekly newspaper column on food for the WV Charleston Gazette. It's a little extra income, but sometimes I wonder if it's worth the effort. Yesterday I had an article about pancakes, and published a recipe that I've been working on for a long time. Some of the comments I receive makes me wonder why I try so hard to create good recipes. One writer said that his pancakes were inedible. I think he measured the flour with a heavy hand, but he didn't respond to my offer to help troubleshoot. Another woman wrote this:

With people like this as my audience, maybe I should just turn to Sandra Lee for inspiration.

I don't have a point with this, just had to vent. I did receive two very complimentary emails, so it wasn't all bad.

They look great. I'll put them on the next menu. I don't use a heavy hand or self-rising flour so I'm at least one up on the detractors.

Heh, have you seen the comments about "semi-ho"? You are getting off easy! There are always haters, and people who "know better". Write for the rest, and for yourself! Lots of people just have no clue what went into it; they don't ever really "create" anything so don't give things due consideration. Plus he probably used gluten free flour or something.... Kimball's much maligned comments about makiing a recipe without any mods comes to mind keep the faith and keep writing!

Darcie,
It's just all good. You can't make a silk purse out of a pigs ear.

KurtGoogle,
Can you find the CC's discourse on how not to make creme brulee on tobb?

Some people are resistant to change, and they can tell you how it Should be done, without trying it your way. Sad, really.

Darcie,

I truly feel your pain. I think the internet has emboldened people in ways that make them feel they can say anything without impunity. As well, all of the cooking shows, e.g., Iron Chef, Top Chef, etc., make people feel they "know everything" about cooking. Uh huh...

We recently received an email from a patron who seemed to think she knew everything that went on in our kitchen and then proceeded to critique it (in a condescending way) from head to toe. (Even after she said she loved her meal.) WTF?! Do you even hear yourself?!

Keep your head down and continue to do great work. In the end, that's all that matters.

Amy

Darcie,

I will point out that you are publishing in West Virginia.

If you were writing for the San Francisco Chronicle, you'd be getting harassed because your recipes weren't gourmet enough, or you ignored some obscure dietary/ecological restriction.

Anyway, it's been my experience that the comments on newspaper websites are the worst kind of meaningless blather around. The people who actually like your writing ... or for that matter, represent the majority of readers ... don't comment because of all of the dozens of stupid comments already there.

Would you place a copy here; I'LL TRY IT!?

Me too, I love pancakes and have been having great flashbacks of pancake suppers.

And remember that people will take the time to complain way sooner than they will take the time to compliment. That was true before and the Internet seems to have made it doubly so.

Mary

Linkey to Darcie's article, with recipe.

Amy

Thanks Amy!