Crowds and expertise are not interchangeable. Sure, foodies can be snobs, but this is a really important distinction. Too bad it's mostly lost on all the google-heads in here.
I'm a subscriber to Cooks Illustrated, FWIW, by no means a foodie, but appreciate something well done, with insight and expertise. They've got that in spades.
I googled the broccoli salad recipe. The #1 recipe has Ritz Crackers on top, which pretty much proves his point.
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He has a valid point
Crowds and expertise are not interchangeable. Sure, foodies can be snobs, but this is a really important distinction. Too bad it's mostly lost on all the google-heads in here.
I'm a subscriber to Cooks Illustrated, FWIW, by no means a foodie, but appreciate something well done, with insight and expertise. They've got that in spades.
I googled the broccoli salad recipe. The #1 recipe has Ritz Crackers on top, which pretty much proves his point.