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DO NOT POST IN THIS FOLDER UNLESS

Regality's picture

at least three members have voted to include the recipe here.


Here is the link to all the recipes in this folder:  http://www.cookstalk.info/


 


 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



Regality's picture

(post #38406, reply #1 of 21)

Read first post in this thread.

 


“For me, patriotism is the love of one’s country, while nationalism is the hatred of other peoples.”–Dmitri Likhachev


http://regality3.livejournal.com/



TracyK's picture

(post #38406, reply #2 of 21)

It's really a pretty simple matter to identify the threads that don't belong here, and ask a moderator to move them.


It may be more effective to deal with it that way than with this constant parade of "bumps" and plus signs, since there is apparently no way to "anchor" a thread at the top.



"The happy StairMaster president is on his way to a mansionette in Dallas, to be the decider of where to put the sofa."
                                                            --Garrison Keillor

Maedl's picture

(post #38406, reply #3 of 21)

Since Taunton is messing about with the website, maybe we could come up with a better name for this folder so the newer members of the forum know that it's a place for approved recipes. Perhaps "Recipes: Voted the Best" or "Recipes by Popular Acclaim" might discourage newer members from posting family favorites--after all those recipes are tried and true to them! We could brainstorm for some short, pithy name for the folder and then suggest to the webmaster. I wouldn't want to discourage new members or hurt anyone's feelings.

Margie
Between the Alps and the Chesapeake Bay:
Where Food and Culture Intersect
www.alpsandbay.blogspot.com
Margie Between the Alps and the Chesapeake Bay: Where Food and Culture Intersect www.alpsandbay.blogspot.com
kathymcmo's picture

(post #38406, reply #4 of 21)

Recipes Hall of Fame?

TracyK's picture

(post #38406, reply #5 of 21)

The problem is, I don't think that will solve the problem, and also, the problem doesn't seem to really be in search of a solution as it's relatively rare to begin with.


It's just that none of us has taken the responsibility, thus far, of giving the mod a heads-up when there's something that needs to be moved.



"The happy StairMaster president is on his way to a mansionette in Dallas, to be the decider of where to put the sofa."
                                                            --Garrison Keillor

jtravelmom's picture

(post #38406, reply #6 of 21)

Well, where do you post recipes and how do vote?

MadMom's picture

(post #38406, reply #7 of 21)

Recipes you have tried and like are posted in the appropriate folder, i.e., cooking or baking.  If someone posts a recipe, it can then be voted on by other people who post here who try it and like it.  If it receives three votes, it goes into Tried and True.



Not One More Day!
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End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Glenys's picture

(post #38406, reply #8 of 21)

More often than not the road to the T&T folder isn't a straight line. Often we share recipes and sooner or later someone will suggest that a now well-known recipe is "a keeper", and if it's that good, it doesn't take long for the praise of others to make it unanimous. If anything, it's a great convenience 'cause it's an odd assortment.

chiffonade's picture

(post #38406, reply #9 of 21)

Might I offer a word of advice?  If a newcomer to CT or someone who's not familiar with the T&T procedure sees T&T, they're posting recipes that were T&T in their experience.  Perhaps change the title of the folder to:  Voted T&T instead?  Just a thought.

"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

chiquiNO's picture

(post #38406, reply #10 of 21)

GREAT idea!!

 

 

Regality's picture

(post #38406, reply #11 of 21)

chiffonade's picture

(post #38406, reply #12 of 21)

Woo hoo!  Thanks Reg and Chiqui.  A short sticky* blurb explaining the procedure in as few words as possible might also help.


* It stays right under the folder title.


"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

Adele's picture

(post #38406, reply #13 of 21)

This is more annoying than the people (many times regulars) who make comments on the recipes.


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

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

Gretchen's picture

(post #38406, reply #14 of 21)

Maybe we can get Li to come and do some house cleaning for us.


I do like Chiff's idea, but I also thought if we had comments that were cogent to the recipe it was all right to post further about it.


Gretchen
Gretchen
Adele's picture

(post #38406, reply #15 of 21)

I thought the final agreement was to post the recipe and the link to the recipe, then you (everyone) could comment in the LINK, not the post.  Look through some of the recent tried and true's, you'll see:  Tried this, it was great. Tried this, added a teaspoon of ........  


Heck, I usually just go to Schnitzel's site or Meanies when I want to find a recipe anymore.


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

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

Gretchen's picture

(post #38406, reply #16 of 21)

I agree with your explanation--but it just never seems to work out that way. It gets started and then it is katy bar the door.

Gretchen

Gretchen
chiffonade's picture

(post #38406, reply #17 of 21)

I also thought if we had comments that were cogent to the recipe it was all right to post further about it.


I'd love to see this - comments on the recipe post.  I think it's very telling when a person gives their experience, i.e. "I found it difficult" or "this went over really well at my party and I was able to prepare it in advance up to (this) step."  Buried in those comments are sometimes ideas for alternate procedures or flavors that could be added.  It's more convenient to have them in one place.


When you go to Epicurious and click on a recipe, there is a tab for comments which separates them from the actual recipe but still allows someone to explore the experiences of others.  I find these really informative and sometimes, a comment will make or break my decision to prepare a given recipe I'm considering.


"Sandra Lee is the Culinary Anti-Christ and I am the Anti-Sandra Lee.  The precious moments you may take to measure a level cup of flour are NOT wasted time!"


Chiffonade

*You're a REAL person, eat REAL food."

Chiffonade

Risottogirl's picture

(post #38406, reply #18 of 21)

And often, the comments/reviews at Epicurious are funny :)

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

TracyK's picture

(post #38406, reply #19 of 21)

Such as the one-fork review for the Six Hour Pork Roast (which calls for pork butt), complaining that it was bland, dry, and overcooked but then saying "I substituted pork loin for the pork shoulder (ugh! too much fat!) and left out the salt... inedible and tasteless!!"


 



"One of the great strengths of the United States is … we do not consider ourselves a Christian nation or a Jewish nation or a Muslim nation. We consider ourselves a nation of citizens who are bound by ideals and a set of values."

                                                            --President Barack Obama

Risottogirl's picture

(post #38406, reply #20 of 21)

Exactly! I have to say I find the reviews/comments over there more humorous than helpful. There have been some exceptions of course.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Lee's picture

(post #38406, reply #21 of 21)

LOL!  That reminds me of my first attempt at boeuf bourguinonne.  I decided to really impress my guests by using beef tenderloin instead of a cheap cut like beef chuck.  I'll bet you can guess what happened.  Live and learn.