Chat Leftovers: Walk Down What's Cooking Lane
Nostalgiaville: Dear Kim, How about a few remembrances of things past? Your favorite online moment here ... When the questions started coming from all over the country and the world instead of just local ... If you could only take one recipe with you ... Etc.
Well, for starters, it's hard to forget when a reader in the early days of the chat asked (in 1999, I recall) if I ever cooked with my blouse off, and I responded with “not when I’m frying bacon,” a remark which caused quite a stir with a former editor at the newspaper. That was fun.
I am still tickled by the online monikers readers have given themselves such as Pesto Girl, Nancy Drew Girl, ShoeGuy, Divine Ms. K, Fancy Toast, Centre of Nowhere and Gay Arlington Food Fan (aka GAFF). If I’ve forgotten someone, please chime in.
In April, 2001, we talked about the state of meat for possibly the first time...
…and we held each other’s virtual hands a few weeks after 9/11...
...We celebrated the chat’s third anniversary in 2002...
Although frenzied, the Thanksgiving chats have been particularly gratifying simply because of the first timers who showed up with their questions, eager and in need of someone to hold their hand and tell them to breathe. It’s always chaotic, but it’s also exciting, and I loved the energy, and how you guys pitched in, too. To wit: last year’s Thanksgiving special.
As you can see, Nostalgiaville, I don’t have a singular favorite chat moment because there were so many good ones. But if I had to give you one thing that I loved most about the chat, it was the element of surprise. I never knew what to expect, what would be on your minds, what would be burning a hole in your brain in any given hour. The unpredictable nature is what kept me on my toes and what made every week a compelling experience. I can hardly believe 10 years have blown by, but if you take a look at some of the older links, you’ll see how much we’ve grown as cooks -- and members of the human race.
The final transcript in entirety
What’s Cooking archives: Hold on to this one for safe keeping.
I do have a handful of leftover questions from the queue, which I've reserved for next week's blog space. Stay tuned.
As I mentioned yesterday, thanks for showing up each and every week for ten years from all corners of the country, Canada, Europe and Australia. It has been one delicious ride.
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