Letters to Ms. Liberty

Dear Ms. Liberty, A few years ago, I cut back on my magazine subscriptions, especially hard-copy magazines. When it came to my online subscriptions, the one I couldn't get rid of was The New York Times, and especially its Cooking   section.  There are many reasons I find NYT's cooking page so endearing. Besides the quality of the recipes and the use of fresh ingredients, the readers' comments are entertaining and sometimes frustrating. I have a love-hate relationship with the comments.  We're talking about the NYT - a newspaper that is 175 years old, with stats showing 72% of the paper’s readers have at least a university degree, and the average NYT reader is well-informed and politically opinionated, except some of their readers leave their kitchen logic stuffed into an old Tupperware container kept at the back of a hard-to-reach bottom cupboard. Need an example of some of the comments? The recipe called for whole wheat flour and yeast, and I am gluten intolerant. I...