Project Food Blog!

So i’m entered into this contest Foodbuzz is hosting called Project Food Blog and the first “challenge” is to define myself as a food blogger. I’m supposed to explain why I have what it takes and what sets my blog apart from other food blog brands… It’s tough because I’m really conflicted about the whole food blogging thing. A lot of food bloggers drive me absolutely nuts. If I owned a restaurant and every person who sat down whipped out a camera and let their food get cold before eating I would go crazy. I would probably flip my shit something like the old curmudgeonly architecture professor trashing your month-long model project in one swift kick to the cantilever. I hate even thinking that I might turn into one of those people and at the same time, I understand completely the desire to want to share food experiences with every single person in the entire living world connected to the inter-web. I mean, who doesn’t??

I guess the best way to define myself as a food blogger is to start by explaining the philosophy behind how and why I cook, which is the reason I started my blog in the first place. The name of my blog says it all – when I cook, I freestyle. I improve. I make it work, however possible with whatever I have – and I do it my way. It is unavoidably, unimaginably just plain impossible for me to follow a recipe from start to finish. When I try to, the food suffers. Maybe it’s my A.D.D. but I like to think it’s because I just know how to do things better. There are very few cookbooks that I trust completely and utterly to the core. One of those few is Harold McGee’s On Food and Cooking. I know some people need recipes to cook and I understand the benefit – but I see a recipe as more of a guidebook than a map… it tells you some things about the place you’re going but doesn’t necessarily point you right there and tell you every single thing to do – it should give you options. You have to taste what you’re cooking to understand where it’s going and I think that any dish can go any number of ways. As a food blogger, my goal is to convey this to my friends and readers.

I would say that I have what it takes to become the Next Food Blog Star because, while my full time job prohibits me from writing three blog posts a day and responding to eight million comments immediately, people still enjoy reading about my culinary adventures. My friends bug me daily to post more and to cook more. If they’re this interested then I can only hope that other people will want to read about my creations and experiments too.

And what sets my blog apart? Good question… First, I guess I’d say that my photos and my blog look nice – this is what people tell me, anyway. Looks aren’t everything but in a sea of thousands of food blogs from all over the world, readers have to narrow somehow and they’re going to focus on good looking content first – my blog doesn’t just look like every other blog out there.

Second – there are plenty of bloggers out there writing about “healthy eating” and dieting and documenting every single bite that enters their mouths in hope of encouraging other people to follow their leads. While these all have their place, and are very useful – they’re not me. I think I bring an element to the food blogging world that is underrepresented.

  • I write about the food I love to eat, the food I love to cook and the adventures I have getting there. It’s not “health food” but it is real food and in my opinion, cooking for yourself and using real, fresh ingredients is the healthiest way to eat regardless of what it is you’re eating. It’s also about mental health and nothing satisfies my mental health like a nice thick piece of pork fat!

  • I break down why I do what I do instead of just listing ingredients and quantities. When you’re inexperienced and making something you’ve never made, just having the quantity listed doesn’t teach you anything about why you’re using an ingredient or that quantity, etc. While I don’t always address everything, I try to always include some discussion of the why to help people learn.

  • While I may use recipes and cookbooks as guidance and inspiration, when it comes down to it, the dishes I create and write about are my interpretations of the dishes that inspire them. I use my experience to help me improve on the recipes.

 
Some day in the not-too-distant future I will own a restaurant that you will want to eat at. Wouldn’t it be nice to say you knew me back when I was just a blogger and you helped me get there? Have you ever tried getting reservations at Momofuku Ko? Give it a shot and then tell me whether or not you want to be friends -cos that’s what it’s gonna be like! Vote for me and help me win! Starting September 20th you can vote via the “Project Food Blog Official Contestant” link at the top right on this page.

Dig this post? Share it with your friends:

Post to Twitter Post to Yahoo Buzz Post to Delicious Post to Digg Post to Facebook Post to Ping.fm Post to StumbleUpon

This entry was posted in Project Food Blog. Bookmark the permalink.

13 Responses to Project Food Blog!

  1. Sierra says:

    You’ve got my vote! I LOVE your cooking and writing style and come to your blog often for inspiration, advice and recipes. If this competition gives you incentive to cook more and blog more, DO IT! (and this restaurant of yours should probably be in Cincinnati…)

    • Pamela Ross says:

      My vote too! Your love and passion for cooking is apparent in your writing and photographs. As was mentioned in Fork, Heart, Knife reply, wish you were in Cincinnati. By the way, FHK does an excellent blog on their new restaurant, which is amazing. The attention to detail and passion they infuse in their cooking is evident in the rich, layered flavors they create. Truly a local inspiration.

  2. james says:

    completely agree. Im a cook (so im biased) and i hate recipes, i look at them and think about it logically. Not that someone else is wrong, but i think about what I would do. I never measure anything. Its always to taste. As a professional cook, im down with what you’re doing on a hobby level; which is far better than most. Good site and ideas. Fuck the food network “teaching” people how to cook. Bullshit. Real people sharing good ideas is much more valuable

  3. stephchows says:

    Love it, voted for ya!

  4. Sue says:

    I love it! I’ve tried my share of recipes from this site. They are always inventive and delicious. Keep ’em coming Bill!

  5. Great post! I, too, never follow recipes. Where is the fun in that? I voted for you! =)

    Good luck!

    You can check out my PFB post at: http://www.foodbuzz.com/project_food_blog/challenges/1/view/503

  6. Carrie says:

    You rock man! First, your writing is really compelling, and feels much like a conversation. Second, I love reading about how ingredients work together than just quantities – this is how my grandfather taught us. Like you, I can’t post 3 times a day either, but I believe the quality of your posts are better than the quantity. You sir, get a vote. Good Luck!

  7. Ethan says:

    Well, you had my vote with your tan line of pork meeting a pan and it was than justified through the rest of your post!
    Enjoyed your entry and your take on blogging.
    Good luck!

  8. Lindsay says:

    Love the photos! I just gave you a vote. You can check out my entry here: http://tinyurl.com/2ec2hlq Thanks and Good Luck!!

  9. @lickmyspoon says:

    you got my vote for your willingness to go outside the recipe. i look forward to seeing what dishes you create. have a wonderful day!
    Lick My Spoon

  10. matty says:

    VOTE BILL 2010!!!! you got my vote buddy. :)

  11. Steven says:

    Gravy train with biscuit wheels

Leave a Reply

Your email address will not be published. Required fields are marked *