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Permalinks Added (Helps with "In Reply to")

RDA's picture

Hi Everyone,
We've figured out how to immediately help with the very-much-missed "in reply to" feature that we lost during the transition from the old forum to the new. Notice the "Permalink" option that now appears in all replies. To reference someone's reply in your reply, click "Permalink," grab the url from your browser, link it up in your post (if you know) or simply copy it into your reply: http://forums.finecooking.com/comment/806306#comment-806306

(I used a reply from Roz because I like her tagline).

As a heads-up, I already noticed that I'm not always seeing a "Permalink" option in replies written by one of my favortie CT-ers, cyalexa. I'm looking into this.

Try it out. Let me know if the "Permalink" isn't showing up somewhere it should or if it isn't working for you.

Robyn

AnnL's picture

Ok, I'm trying it out. First, (post #68331, reply #1 of 33)

Ok, I'm trying it out. First, a new comment

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

AnnL's picture

Ok, now I'm replying to my (post #68331, reply #2 of 33)

Ok, now I'm replying to my comment...

http://forums.finecooking.com/comment/814466#comment-814466

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Adele's picture

Am I doing it? (post #68331, reply #3 of 33)

Am I doing it?

But, but, it's SUPPOSED to taste like that!

Adele's picture

I don't think it's working (post #68331, reply #5 of 33)

I don't think it's working for me. I post, then hit permalink?

But, but, it's SUPPOSED to taste like that!

AnnL's picture

No, click on Permalink first. (post #68331, reply #7 of 33)

No, click on Permalink first. Follow my permalink below for instructions. :-)

http://forums.finecooking.com/comment/814491#comment-814491

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

AnnL's picture

Adele -- I don't think so. (post #68331, reply #6 of 33)

Adele -- I don't think so. You need to paste the link into your reply. Before you click on REPLY, click on Permalink, then copy the URL from the address bar, click REPLY, and then paste the URL into the comment box.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Adele's picture

That's ok. I'll just wait (post #68331, reply #8 of 33)

That's ok. I'll just wait until it's just a normal part of posting.
http://forums.finecooking.com/comment/reply/68331/814491

or did I just do it? I went to the address bar way up top & copied & pasted, didn't hit permawhatever.

But, but, it's SUPPOSED to taste like that!

AnnL's picture

Cool! It works! :-) It's (post #68331, reply #4 of 33)

Cool! It works! :-) It's an extra step, and I'll bet some will complain about that, but it DOES work and I didn't find it that time consuming or difficult to do. A few extra clicks, not that big a deal.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Adele's picture

.. (post #68331, reply #10 of 33)

..

But, but, it's SUPPOSED to taste like that!

Jean's picture

Huh?? (post #68331, reply #20 of 33)

Huh??

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Adele's picture

Well, guess I'm the first to (post #68331, reply #9 of 33)

Well, guess I'm the first to complain. LOL This isn't telling me anything. YOU know it's roz, but how do I know? For what it's worth, you don't need permalink to post an address. http://forums.finecooking.com/comment/reply/68331#comment-form

But the address isn't telling me anything.

But, but, it's SUPPOSED to taste like that!

Gretchen's picture

Hey, Adele, I like that idea (post #68331, reply #22 of 33)

Hey, Adele, I like that idea of posting the link. Thanks. At least until they do something more/else/whatever. I do try to quote, which is also OK, BUT I definitely DON'T want that to be automatic! Have been on boards where that was the norm, and talk about CONFUSING--often quoted 3 and 4 different posts!!

Gretchen
Adele's picture

I clicked on the link I (post #68331, reply #11 of 33)

I clicked on the link I copied and it brought me back to 'reply' to your initial post.

I'll just wait until it's clearer, because I don't think you want us to click on a link to see a previous post?

But, but, it's SUPPOSED to taste like that!

Adele's picture

I wish I could delete all (post #68331, reply #12 of 33)

I wish I could delete all this. :(

I'm obviously not understanding, I hit the permalink and nothing happens. I'm going to stop posting now. Sorta embarrassing seeing myself over and over and over.

But, but, it's SUPPOSED to taste like that!

shywoodlandcreature's picture

Okay - I'm feeling really, (post #68331, reply #26 of 33)

Okay - I'm feeling really, really dumb. I have no idea what's going on, or what the permalink is supposed to do.
http://forums.finecooking.com/comment/814521#comment-814521

AnnL's picture

http://forums.finecooking.com (post #68331, reply #27 of 33)

http://forums.finecooking.com/comment/814761#comment-814761

Well, for not understanding it, you did it right! :-)

Remember the old forum, we had the link in the upper right corner "1234.5 in response to 1234.2"? You could click on the 1234.2 to get to the post that the current post was replying to. That's how we could follow a thread and the tangents that they tend to take.

This permalink is a way to do that. Right now we have to manually cut and paste the link into our response, but it does allow us to see what post is being replied to. Which is one thing we've all be asking for. When you click on PermaLink, the address to that post will appear in the address bar of the browser that you're using. Cut and paste that into your reply, which is what you did. I could tell that you were replying Adele's post by clicking on the link in your post. It took me right to Adele's post.

Does that make it any clearer?

The good news is that the posts ARE numbered and it looks like they should be able to eventually put the link in automatically without us having to manually do it.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

shywoodlandcreature's picture

http://forums.finecooking.com (post #68331, reply #28 of 33)

http://forums.finecooking.com/comment/814776#comment-814776
Okay - gotcha. And the extra step is not too onerous, though it will be better once we don't have to do that anymore.

So now that we've got that problem sorta sorted out, can we get frames back?

MEANCHEF's picture

http://forums.finecooking.com (post #68331, reply #31 of 33)

http://forums.finecooking.com/comment/814781#comment-814781

Not quite sure I get it. But if it relies on people to remember to do it, it won't be so good.

AnnL's picture

http://forums.finecooking.com (post #68331, reply #33 of 33)

http://forums.finecooking.com/comment/reply/68331/814781

Somewhere, Robyn said we're not getting frames back...ever.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

AnnL's picture

http://forums.finecooking.com (post #68331, reply #13 of 33)

http://forums.finecooking.com/comment/814516#comment-814516

You need to click on the PermaLink icon underneath the post to which you are replying. That will change the URL in the address bar to link directly to that post. If you just take it from the address bar without first clicking PermaLink, the URL will likely be to the opening comment in the thread, or to the first New post, New being New to you when you entered.

In the old system, we didn't see who the initial post was from. All we saw was "12345 in reply to 12342". We had to click on 12342 in order to see the post that was being replied to. That's what this link is supposed to do--bring us back to the post that you're replying to.

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

Adele's picture

See? You just had to tell me (post #68331, reply #15 of 33)

See? You just had to tell me twelve different ways before I got it. LOL You are really patient.

http://forums.finecooking.com/comment/814526#comment-814526

Hey- I'm almost done with all my 'new' old messages that I've already read from months ago. Little things, ya know?

But, but, it's SUPPOSED to taste like that!

AnnL's picture

http://forums.finecooking.com (post #68331, reply #18 of 33)

http://forums.finecooking.com/comment/814531#comment-814531

Hooray!! You got it! :-)

Ann
"The elders were wise.  They knew that man's heart, away from nature, becomes hard; they knew that lack of respect for growing, living things, soon led to lack of respect for humans, too."  Chief Luther Standing Bear, Lakota Sioux

RDA's picture

I sure appreciate your (post #68331, reply #24 of 33)

I sure appreciate your willingness to try this out, Adele. I know it's an extra step, but it'll help get us through until we have something more automated.

P.S. Thanks for hanging in. If it weren't for people like you giving the new place a chance, some poor soul might have defrosted prime rib right around December 24th. You and your peers who jumped in are what this place is all about. THANK YOU!

Robyn

Jean's picture

http://forums.finecooking.com (post #68331, reply #29 of 33)

http://forums.finecooking.com/comment/814656#comment-814656
Not sure I get it yet.
ETA. I guess that worked but that's time consuming too. sigh.

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
ttmtco's picture

I just signed up for this (post #68331, reply #14 of 33)

I just signed up for this site because I need to "ask the experts"......however, I see no place to do that! My question is, "If I cook a prime rib now, can I freeze it, then serve it for Christmas dinner? Or will it get ruined that way?" Thanks so much!

Adele's picture

You would go to: Post New (post #68331, reply #16 of 33)

You would go to: Post New in the box in the top LEFT corner.

There would be no way I would cook a prime rib and freeze it for later. That's an expensive cut of meat! Gretchen will probably be by and will tell you exactly how to cook it.

But, but, it's SUPPOSED to taste like that!

Debby's picture

I would not cook and then (post #68331, reply #17 of 33)

I would not cook and then freeze this cut of meat either!
I want a prime rib for Christmas Eve so I plan to order one and ask when the earliest is that I can pick it up without freezing it. It's such a beautiful cut of meat and is cooked so easily.
Debby

Gretchen's picture

NO, NO AND NO!! And why would (post #68331, reply #19 of 33)

NO, NO AND NO!!
And why would you. A roast takes X amount of time (not long). Do it on the day.

Gretchen
MadMom's picture

NO! Definitely don't cook it (post #68331, reply #21 of 33)

NO! Definitely don't cook it and then freeze it. If you want to freeze it, because it's a while before Christmas, freeze it uncooked, then let it thaw out in the fridge a day or two beforehand. It doesn't take that long to cook, as Gretchen said. Do it Christmas day. And hope you have a merry Christmas!

PS - This Permalink stuff is crazy.

RDA's picture

Welcome ttmtco, A suggestion: (post #68331, reply #23 of 33)

Welcome ttmtco,
A suggestion: Next time you have a general cooking question like this, it would be better to post it in the "Cooking Discussion" folder where more experts are likely to see it. Course, you've got a few of the community's best experts answering you here, so you got lucky this time.

Again, welcome. And thanks for joining the community.

Robyn
Web producer/Forum mod