"The great Father Zed, Archiblogopoios"
-
Fr. John Hunwicke
"Some 2 bit novus ordo cleric"
- Anonymous
"Rev. John Zuhlsdorf, a traditionalist blogger who has never shied from picking fights with priests, bishops or cardinals when liturgical abuses are concerned."
- Kractivism
"Father John Zuhlsdorf is a crank"
"Father Zuhlsdorf drives me crazy"
"the hate-filled Father John Zuhlsford" [sic]
"Father John Zuhlsdorf, the right wing priest who has a penchant for referring to NCR as the 'fishwrap'"
"Zuhlsdorf is an eccentric with no real consequences" -
HERE
- Michael Sean Winters
"Fr Z is a true phenomenon of the information age: a power blogger and a priest."
- Anna Arco
“Given that Rorate Coeli and Shea are mad at Fr. Z, I think it proves Fr. Z knows what he is doing and he is right.”
- Comment
"Let me be clear. Fr. Z is a shock jock, mostly. His readership is vast and touchy. They like to be provoked and react with speed and fury."
- Sam Rocha
"Father Z’s Blog is a bright star on a cloudy night."
- Comment
"A cross between Kung Fu Panda and Wolverine."
- Anonymous
Fr. Z is officially a hybrid of Gandalf and Obi-Wan XD
- Comment
Rev. John Zuhlsdorf, a scrappy blogger popular with the Catholic right.
- America Magazine
RC integralist who prays like an evangelical fundamentalist.
-Austen Ivereigh on
Twitter
[T]he even more mainline Catholic Fr. Z. blog.
-
Deus Ex Machina
“For me the saddest thing about Father Z’s blog is how cruel it is.... It’s astonishing to me that a priest could traffic in such cruelty and hatred.”
- Jesuit homosexualist James Martin to BuzzFeed
"Fr. Z's is one of the more cheerful blogs out there and he is careful about keeping the crazies out of his commboxes"
- Paul in comment at
1 Peter 5
"I am a Roman Catholic, in no small part, because of your blog.
I am a TLM-going Catholic, in no small part, because of your blog.
And I am in a state of grace today, in no small part, because of your blog."
- Tom in
comment
"Thank you for the delightful and edifying omnibus that is your blog."-
Reader comment.
"Fr. Z disgraces his priesthood as a grifter, a liar, and a bully. -
- Mark Shea
I like Saveur magazine myself
Many years ago I learned how to cook with using “Gourmet”…sad to hear it is over.
I found Bon Apetit a little more accessible, with less complicated recipes and not every recipe having difficult to find and expensive ingredients. Don’t subscribe to either nowaways. Not when epicurious.com is free. They even have an iphone app.
Perhaps if you had subscribed Father…
So long as whoever makes Ramen doesn’t go out of business…
Fr. Z,
I like http://www.epicurious.com and I think they often provide recipes that have been in Gourmet….
I have a few copies of Gourmet, but once I found Cook’s Illustrated (http://www.cooksillustrated.com/) it was love at first sight. A cooking magazine run by folks with OCD and training in food science is a dream for me.
This is God’s way of telling you he wants more fasting from you!!!!!!
yea, i had subscribed too at one time. I remember a lot of recipes where you always had to put something through a cheesecloth sieve… LOL.
November is the last issue. You can get the recipes on epicurious for Gourmet and Bon Appéttit. I’m sad to see it go but it has really become much less gourmet over the years. I like Saveur also.
Tina in Ashburn: You mean you don’t like fooling with cheesecloth!! I didn’t know what that was until some recipe in “Gourmet” called for it!
I used to be a regular reader of Gourmet magazine, but there are better “user-friendly” magazines out there, many have already been named above. “Food and Wine” is my personal favourite.
There are so many magazines going the way of the dino…our “Cottage Living” was discontinued, replaced with Southern Living (What if your cottage isn’t in the South?). The internet has had such an impact on magazines that are dedicated to things such as recipes, instruction, construction plans (gardening mags)…the internet just does these things so much cheaper for the publisher. The “Niche Magazines” are disappearing daily…
Considering that the publisher is Conde Nast, the net result is not a great loss.
I must chime in agreement with both Rob (on behalf of Cook’s Illustrated) and Craig (on behalf of Saveur). The former is ideal to the “optimizer” school of foodies — think Alton Brown — those who want to cook _______ to absolute perfection, even if authenticity takes a hit; the latter perfectly suits the “authenticator” group of foodies — say, David Rosengarten — who want to cook ____ exactly the way they do on that hilltop village at the foot of the Alps.
Still, shame Gourmet has to bite the dust. I much rather it would have been Cook’s Country to which I hope I’m never granted an entry visa.
We too let our subscription to Gourmet lapse in favor of Cook’s Illustrated, which is excellent!