Yet another sign that new media may turn out to be more corruptible than its predecessor: The food blogosphere was in one long Super Bowlgasm all week, and most of those sites do not even have enough serious advertisers to make sucking up defensible. (What’s that old saying about buying the cow when the milk is free?) You would think every cook in America, serious or vicarious, had nothing better to think about than a hackneyed  nachoburgerchilistravaganza in front of the teevee. And what’s next on the table? VD — all chocolate, all the time. It almost makes a Food Network magazine sound like relief from the lockstep online. I wonder if Al Gore realized when he invented the internets that he was just creating a bigger black hole for a calendar so cliched February makes you want to swear:  Fuck aphrodisiacs and the “romantic dinner for two” they rode in on.

Until I needed health insurance that would not strangle me like NYTimes Cobra, I never joined a union in my life. I always paid the dues and abstained, never more adamantly than after learning on my first stint on 43d Street exactly why my salary was depressed: the Guildsters were not about to allow equal pay to a youngish college dropout in a building full of gray sheepskins. Even so, I find myself decidedly on the side of the striking television writers (and Broadway stagehands) right now. Down the line every creative type is going to be working for the Pharaoh unless someone makes it stop, as I just realized on getting an offer from Fine Cooking that seemed hard to refuse. I did a single feature for the magazine, nearly a decade and a half ago, and because I had insisted the contract gave me the copyright and the editors one-time use, I got a nice little check every couple of years, whenever recipes were being rebundled. Then the publisher decided a buyout would be more economical, and a smallish chunk of change was dangled in my direction. I declined, figuring it was not enough to cover rebundling into perpetuity. And then I stupidly agreed to an online buyout only, assuming the recipes would just be out there like everything else in the free beyond. So of course the magazine is now charging for access to its web site and database. And guess who will never get a cut? Don’t be surprised if this strike converts even comedy writers into scripters of “Saw XIII: The Kitchen Story.”

For a magpie of typos, this is harvest season on the series of tubes. The other day I spotted “Chinatown Brassiere” on one site and “terrior” on another. And then there was the commenter who insisted a restaurant reviewer should possess both an ability to write and “a good palette.” Actually, when you’re painting word pictures, the latter should be enough.