Q & A: Comments on Food Blogs

[ yes, I collect food cartoons! ]

QUESTION: Is it okay to comment on food blogs? A reader asked via e-mail, "I am not a blogger ... but a real 'food blogger' junkie. I have often wanted to comment but since I don't have a blog I wonder if I would be doing the right thing or would I 'sorta' be intruding? So my question is then, is it appropriate to comment when you do not belong to the food blogging community? Most of the comments I read are usually from other bloggers."

ANSWER: Yes! And everyone is welcome! For one moment, I'll speak on behalf of all food bloggers: we love, covet even, the comments from outside the blogging community!
  • If you're intrigued by a food blogger's post, or if it triggers a memory, or if you make a similar dish or ... whatever comes to mind ... SAY SO.
  • If you don't understand a technique, wonder about a substitution, question a quantity (most of us are writing fast, it does happen!) ... ASK.
  • If you tried a recipe and loved it, or tried a recipe and applied a personal touch ... TELL ALL.
  • If you tried a recipe and it didn't work out and you think that maybe something is wrong with the recipe (vs your own taste), contact the blogger privately, via e-mail.
The topic of food blogging may be food ... but the reason food blogging continues is community: writers AND readers. If it were only writers, few of us would do this for long.

QUESTION: How do you comment on a food blog?

ANSWER: It's easy! Here's how ...
  • At the bottom of a post, click on "xx comments" or "post a comment" (or similar language).
    • Write your comment.
    • Many sites ask your name: use a first name, a nickname, a real name, or remain anonymous. (Some sites don't allow anonymous comments but you can still remain anonymous by using a nickname.)
    • Many sites ask for an e-mail address. This makes it easy for a blogger to respond in person. The e-mail addess is not disclosed online. (Some sites require an e-mail address; this is to discourage spam comments. )
    • Many sites ask for a web address; this is optional.
  • Press "preview" to look over your message and then "publish" once you're happy with it. (Usually, you may also publish without previewing.)
  • Many sites require commenters to replicate funny-looking letters or numerals in order to publish. (It's a pain but it's the best way to prevent automated spam comments.)
  • Some sites use 'moderation'. This means the site's author will preview and approve comments before they're published.

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. After the turkey, stuffing and gravy, I would consider the next best to be my rosemary roasted yams. I coat the bottom of the pan (cookie sheet with sides, size depending on amount) with olive oil. I slice the yams about 1.2 in. thick with skins on and place on oiled pan, turning once to coat both sides. Then sprinkle tops with finely chopped rosemary (or use mortar & pestle). When starting to brown, turn over and sprinkle other side with rosemary. Roast at 400 deg. F. until lightly brown, Edges with skin will be slightly crisp. Wonderful! If desired, these can be cooked at a lower heat, then put under the broiler for a minute to brown tops. These go great with my butterflied stuffed, rolled & tied jelly-roll style herb seasoned turkey breast.

  2. oops.. those rosemary yams are sliced 1/2 in. thick!!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna