I've never been one to let common sense, or the belief that something is a silly waste of time, prevent me from joining in on a mega-trend. Here is the link to my twitter page, so you can "follow" me and read my "tweets."You never know, as busy as I'll be this weekend, if you're following me on twitter you may read what I had for breakfast, or if you're really, really lucky I may even tell you about the weather. It should be great!
12 comments:
I tried it, wasn't impressed.
I tried to upload a photo 42kb jpg and it wouldnt upload, said it was too big even though it was in the correct specified format. Tried to search for myself after creating a profile, didn't find me. Waited a few days and tried again same thing, ended up just deleting the account and I did everything correctly and I'm a computer specialist. Just didn't work for me but I'll take a look at your page.
Yay! I LOVE Twitter!
Well, Chef ... I understand the need to drive "traffic" to your site, garner more interest in your work, etc (These are "must-have's" for major sponsors or getting a show on the Food Network, which all of your true fans are praying you'll obtain soon!)
However, to steal and alter some words from the best Chef in the world, "I've often been one to let common sense, or the belief that something is a silly waste of time, prevent me from joining in on a mega-trend." So I'll be missing all that EXCITEMENT over there on Twitter.
Your loss. ;-)
Hey Chef John, thanks to Twitter I just saw your tweet about Aspen! I will be there with a special secret guest to be announced later and we can't wait to meet you!!
I'm not much of a twitter person, I don't know enough people that use it to actually get into it.. But I followed you anyways :o
Also: Have you seen this video? It's funny (: http://www.youtube.com/watch?v=jdcgwoWeG2U
I've watched your videos for two or three years, learned a lot and enjoyed your sense of humor. But lately, it seems, you're becoming increasingly distracted by celebrity. A hallmark of your cooking style is "common sense" and viewing culinary "trends" with a critical eye. Are you going to become another of the mass of self-absorbed, popularity seeking chef; or are you going to stay true to your ideals? Time will tell. Please - don't waste my time or yours with a twitter response. Keep it real, dude!
if by "self-absorbed, popularity seeking chef" you mean one that can generate enough interest and money to keep this free video recipes going, then I guess I'm guilty.
I followed you on Twitter. In case you don't know me on there, I am Nikonclickthat. I got a new Nikon camera and decided to use that name, but it is me Connie.
Did you catch the recent Doonsberry cartoons poking fun at Roland Hedley's fascination with twittering? Twittering just seems to be such a waste of time. If there is some connection between telling the world what you're doing and thinking - no matter how trite or mundane - and supporting the blog, I guess I'm missing it. My bad. Consider my comments to be the reaction of a guy with an old fashioned and probably soon to be extinct sensibility.
Don't get me wrong, the vids are great and the thought,time and effort you put into them is very much appreciated. Sorry if I struck a nerve; you seem like a guy who has a thicker skin.
By the way, I care enough about your blog to have recommended Mozo shoes to three of my friends who are teachers and spend their day on their feet.
i think you missed my attempt at self- effacing humor. i think telling the world what you're doing and thinking no matter how trite or mundane is silly, and if you read the post again you'll see im making fun of twitter. But, as a blogger, I do need to have a twitter presence.
Everyone needs to chill on the Twitter comments. It's beginning to sound like the same argument when telephones first came into use. Twitter is easy (for some) and fun, and even useful to some, but not everyone is interested or needing it. Use or don't use it, but let tweets be! They aren't going to peck your eyes out, and for some, keeping up with the latest methods of communication, no matter how trite or silly they seem, folks like Chef John, have to stay abreast or he'll find himself lost in new e-tools Hell. It is just another way to introduce some, and keep others interested in what he's doing. He didn't invite it, he's simply using it to stay up-to-date. Shortwave radios and the Morse Code aren't kitchen tools for an online chef.
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