Question: have any of the recipes you've posted lately qualified for the T&T?

Regarding the "back" button...

The link below explains what is going on, and why it happens here and not elsewhere, and what you can do to fix it, and why *I* can't fix it currently.

I'm a member of *countless* other forums and have been since 1995. I've seen lots of formats, and visit them daily. This isn't personally my favorite format but it's what works well for *this* group. There are some improvements that could be made but I don't have the technical or financial resources to do most of it right now. Happily, most of the regulars seem to like it here anyway. :eek:)

And yes, I think you do have to post 100 times, perhaps, in order to get a good feel for the community, and the history of it. Yes, lots of newbies have arrived and been welcomed with open arms and become cherished regulars.

Guess we'll have to agree to disagree on that one.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2405

 
I should add that this has been happening to a few people with IE recently...

but I honestly don't know why, nor what to do about it. :eek:( Sowwy.

 
It started doing it when I changed to IE 7 -

but it is easily remedied with my mouse and scroll bar, and using the "Mark Read" feature. smileys/smile.gif

((((Mimi)))

 
Me too, and I posted a bunch when the board first started, as Michael indicated someone might have.

 
What is everyone talking about, not being able to post to the T&T until

you've posted at leat 1,000 times?! Or is that 100 times (someone's fingers slipped, somewhere).

I, too, hope that you stay with the board long enough to see that this is the friendliest, most helpful cooking board (imho) on the planet. Mimi graciously started it up in response to many people from another board that got so corrupted by its editors that it was no longer usable (also imho), and I for one is extremely grateful to her for doing it. Some of the regulars are like my internet family to me. I can't imagine not being able to check in and seeing what new things are being shared on a particular day.

At the start, it *was* mostly we refugees from Epi... that's the nature of the beast. But as others have joined us, we have welcomed everyone, and have hopefully done so without making anyone feel anything but comfortable. I don't feel it's the least bit cliquey - a clique implies that newcomers are not welcomed - a far cry from what this board is all about.

There, now on to looking for what to cok for dinner tonight!

 
Hi Dawn, in the "thinking out loud" that happened in this thread, it was

mentioned that it might be helpful to use the number of times a person has posted to the board as a criteria for posting a personal T & T recipe to the Hall of Fame without having the requested "yeahs" or seconds from a few others on the board first, as the Hall of Fame was originally set up.

It was decided that that was not the route to go for a variety of reasons.

The "1000" was an arbitrary number used in the example.

 
I originally thought that the T&T recipes that go into the Hall of Fame board

were those recipes transferred over from Epi that one or more of us wanted to include here so they would be at this (Finer Kitchens) database too.

No?

Those of us who came over from there would add to it so new people could see what a lot of us already have seen, and while other, new people are certainly allowed to contribute at the Hall of Fame board, they wouldn't have had knowledge of Epi's earlier days, and therefore would really only ~be~ posting on the "main board" here.

'Hope I'm not starting a hornet's nest here, but that's just what I have always been led to beleive that's why the Hall of Fame board was there. Nothing exclusive about it, just that, by definition, only people that were at Epi before last year could bring things over from there.

 
Oh, ok, thanks. I think the HoF board has slightly morphed

since its development, but maybe I miunderstood at the beginning (see my post, a few below this one). I never think to go there, as I assume that less and less will be posted there as time goes on, because we have already "brought our favorites over" from Epi.

Will have to remember to read and if the occasion arises, post there more.

 
has anyone tried to open a recipe on the swap favorites link? I keep

getting thrown into EPI :-0 was it hyjacked?

 
I keep getting redirected back into epi's non-descript

---EDIT again: Amy! You did it again - your link works to access the individual posts at Gail's. Did you use the "way back machine"? Thank you! How dooooo you do it?! :eek:) Maybe with your help, we could figure out how to access more of them. Please e-mail me!

---

"guest" listings from October 2005 too. And one little post from MadCityMike from July 2006.

Wierd. No matter what recipe you click on, it takes you back to that page, with no indication of the recipe that you intended to get to. Maybe it's because they revamped their database so people would be directed to them? But then you'd think they would take you to the home forum page.

---

Edited: It looks like they ARE taking us to the entire database - but it's only from October 2005 back to December 1999, except for another strange little post from ghorwood back in 1995 about Cobb salad (hey, I remember that post - it was the very first one at Gail's). Sad, all those other posts lost!

 
Try Amy's link, orchid... it seems to work, although the address is

http://web.archive.org/ not the actual one from epi (although it looks almost exactly the same). So I think it's the "way back machine" website or something else that I don't fully understand!

You get a search page (see link, I about fell over when I saw it), but it doesn't work - that page takes you back to epi's main forum page.

http://web.archive.org/web/20010813020547/food4.epicurious.com/HyperNews/fsearch.cgi?forum=all

 
You must log in or register to reply here.
Back
Top