The Killer Dish
|The Killer Dish||Dominic Armato|
Nope, Skillet Doux is still on indefinite hiatus.
BUT, for those who may still be following Skillet Doux's feed, or who may check in from time to time, I wanted to let you know where my bloggerly efforts are being directed at the moment:
It's a new food blog, and I'm pretty flipping excited about it. It's still me, doing my thing, but I'm trying to sharpen the focus a little bit. At The Killer Dish, every post is about a dish. Just one. But it's also about everything that went into making that dish great. Maybe the chef is employing some interesting technique, maybe the dish has some cool cultural and historical roots, maybe there's an unusual key ingredient being supplied by a local grower... you get the idea. So while every post is highlighting something great to eat and a place that perhaps you haven't heard about, the dish also acts as a toe in the door to a broader discussion of any number of food-related topics.
I love Skillet Doux, and I may still post here from time to time, or even resurrect it at some point. But Skillet Doux was never about readers. It was always my personal outlet. I could post a ton of photos, ramble on for 5000 words or so, and not really care if anybody read it or not. But I've been doing this for eight years now, and things have changed a little. I find more and more that I DO care -- not about traffic or stats as an end, but as a means of getting the word out about great places to eat, bringing attention to cooks who deserve it, and helping people to better understand and appreciate great food and what goes into making it.
I've long joked that if I wanted people to actually read my posts, I'd cut at least two out of every three words I write. So that's what I'm doing, and The Killer Dish is the form it's going to take for a while. If all goes as planned, the content at TKD will be no less insightful, considerably more accessible, and way more beautiful. So in addition to PHXfoodnerds, if you're wondering where I've been, that's where I'll be.