That’s very different from ‘Leave a comment on a recipe.’ And the comment might be ‘I hate you.’ ‘You’re an asshole.’ ‘This is bad.’ And that’s helpful to no one. “The call to action was to leave a note on the recipe that helps make it better. “We made the conscious decision not to call them comments,” Sifton tells me. This might be because Cooking’s comments aren’t comments at all-they’re notes, a distinction Times food editor Sam Sifton emphasizes several times over the course of our conversation. Held up against Ortberg’s fictional-but-also-too-real responses, Cooking’s are genuinely additive, have a ready-made takeaway, and best of all, inspire downright bonhomie toward my fellow man. The posts attached to the recipes on The New York Times’ stand-alone Cooking site are everything the archetypal internet comment is not. While I generally go out of my way to avoid comments (including and especially on my own work) like the plague, one form of crowdsourced feedback has become an attraction rather than a repellent-as much of an attraction, even, as the original content it’s attached to. There is, however, at least one exception to this otherwise ironclad rule. Whether the topic at hand is border walls or beef bourguignonne, the tragedy of the commons is the same. Small wonder, then, that comment sections-designated areas for free-flowing discussion and principled debate-have become notorious for being anything but. The public shaming (“If you use olive oil for any recipe that’s cooked over 450☏, the oil will denature and you will get cancer.
The total non sequitur (“ so this will make a great addition!”). It turned out terrible this recipe is terrible”). In a satirical post for the now-defunct website The Toast, writer Daniel Mallory Ortberg once cataloged “All the Comments on Every Recipe Blog.” The results are funny, but also an accurate taxonomy of the species that populate the internet’s open spaces, food-related or not: the user error attributed to the original author (“I didn’t have any eggs, so I replaced them with a banana-chia-flaxseed pulse.
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