Monday, March 30, 2009

Like They Can DO Any Better or Anyone Can Cook.

The link above is from a guy who writes for me a really funny and thoughtful blog. I don't expect anybody to agree with me 100% since we all have our own personal taste. I don't expect anyone to agree with him 100% . But it's that going out on a limb that makes a blog personal. That makes it unique.

With blogs,in some cases you are on equal footing., level playing field. Translation if you think they suck then just do better in your own blog. Below I have the included the words and video of Anton Ego who says it much better than I ever could. The bitter truth as Ego says is something that may not have occurred to Doc's critics. They themselves lack so they must put down others who go out on limb better than they can.

Reading blogs is very simple. Since there are so many. If you totally disagree with someone., then don't read. It is possible to find value in something that you may not agree with. If something i worthless, move on. Isn't that how life is? Anyone Can Cook!!!


Anton Ego: In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read. But the bitter truth we critics must face, is that in the grand scheme of things, the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defense of the new. The world is often unkind to new talent, new creations, the new needs friends. Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core. In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. But I realize, only now do I truly understand what he meant. Not everyone can become a great artist, but a great artist can come from anywhere. It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's, who is, in this critic's opinion, nothing less than the finest chef in France. I will be returning to Gusteau's soon, hungry for more.

Tags: blog medium, critics, critique, Ratatouille

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