JUst a thought

C

.:chunk:.

New member
How about everyone not posting negative follow-ups to posted menus or
recipes. If you don't like the looks of a recipe or can't or won't
eat something, just skip the thread.

If you ask for a recipe be sure to list everything you can't or won't
eat so people will not go to the trouble of finding and posting a
recipe that may contain some forbidden ingredient.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
Susan wrote:


I'm fortunate enough to like a wide variety of things, so would have little
to no impact on me. But are you really trying to dictate that a poster list
their "forbidden" ingredients with EVERY ONE of their recipe requests?

How about if we just give each picky/restricted eater a spot on the RFC web
site where they can list all that stuff, so the actual NG doesn't get
cluttered beyond all reason?

Bob
 
On Sat, 15 Jan 2011 07:52:09 -0500, The Cook
wrote:


What?? ....and ruin a cabal member's day?.....Heresy. That will put
six or so out of business..they won't have anything to compalin about!

VBG!


Join me....a little fun, some ramblings and good recipes

http://whstoneman.blogspot.com
 
On Sat, 15 Jan 2011 07:52:09 -0500, The Cook
wrote:


Or say a simple "thank you" and adjust it to your own needs silently.
Everyone here is capable of eliminating an item that doesn't appeal or
they are allergic to. To think it all started with beets....

--

Carrot cake counts as a serving of vegetables.
 
In article ,
The Cook wrote:


The heck of that is that in the ensuing discussion, the topic often
drifts somewhere else that might be of interest to someone who was not
interested in the original topic. I suppose a solution would be to
start a new thread, but some seem to think that's too much bother.


Though the rest of us might be interested in at least looking at any and
all recipes for whatever was requested.


Heck, I'd be happy if people would just leave the OT crap somewhere
else.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Sat, 15 Jan 2011 05:23:02 -0800, Bob Terwilliger wrote:


Looking for chocolate cake recipe. I don't like liver.


Kind of like the Playboy centerfold autobiographies?

-sw
 
On Sat, 15 Jan 2011 08:47:00 -0800, sf wrote:


Or how about not saying anything.

Somebody mentioned making caponta with my olives the other day, and I
_detest_ cooked eggplant (or eggplant in any form). But I didn't say
that. I appreciated the suggestion, but I just couldn't answer with a
straight face.

-sw
 
In article ,
The Cook wrote:


Good luck. It's a good idea, but I predict that 10% of responses, from
the people you are actually aiming this at, will respond that they don't
have a problem with *any* ingredients, except, of course, for the
obvious ones that nobody should or would want to eat, like:

[snip huge list of foods that most people eat, at least occasionally]

--
Dan Abel
Petaluma, California USA
[email protected]
 
"Cheri" wrote:



There are plenty of websites to investigate first that offer an
ingredient searches. With the "Ingredients I want" and "Ingredients I
don't want," with further criteria.

Here's an advanced search at www.allrecipes.com

Visit: http://allrecipes.com/Search/Recipes-Advanced.aspx

Before getting picky on r.f.c, try your luck there. It's free AND
resulting recipes are peer reviewed and critiqued, pro and con.

If that fails, THEN get back to r.f.c.

The peer reviews on allrecipes do differentiate the best from the worst,
by numbers. Something that doesn't take place here at rec.food.cooking.

HTH.

Good luck,

Andy
 
On 15/01/2011 2:56 PM, Cheri wrote:

Maybe some people just need to develop a bit of a spine and live with
petty criticisms. A little while ago I posted a recipe that someone
else had asked for. It is a recipe that I have been cooking for more
than a decade and which is my wife's favourite dish. Some rocket
scientist posted and idiotic response. There was no specific criticism,
no mention of what it was that didn't sound right.

It wasn't the end of my world, I just figured the person was a complete
ass.
 
The Cook wrote:

All posts invite a response, all recipes invite a critique... don't
tell folks to skip threads, tell the thin skinned wimps to not post.
 
On Jan 15, 4:52 am, The Cook wrote:
I couldn't disagree more. When a bad recipe gets posted, or a bad
technique described, it's the followup comments from which the OP and
others can learn. If some poster thinks his or her recipe cannot be
improved, he or she can put it on one of those recipe sites that don't
have followups.


Why? So you won't learn anything, or won't be tempted out of your
rut? -aem
 
On 15-Jan-2011, Mr. Bill wrote:


What's wrong with that; if we're thinking of the same "six or so", that
means they won't have anything to post about - and that's a good thing. 8-)
--
Change Cujo to Juno in email address.
 
On 1/15/2011 10:47 AM, sf wrote:

Sad to say I have been guilty of doing this myself, but only when people
put beans in chili. I agree with you and the original poster, so when
someone mentions putting beans in chili, I sit on my fingers to keep my
hands away from the keyboard. You will know what I'm thinking, though. ;-)

Becca
 
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