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Messages: 261 - 271 of 271
  • Message 261

    , in reply to message 260.

    Posted by sueturnersmith (U741218) on Saturday, 21st August 2010

    I absolutely agree, LaC!

    I am a very daring person, but I really did want to know all about the red wine reduction, so I felt it needed to be discussed smiley - winkeye

    I do think that Ramona needs to be much clearer in her ruling on this!

    Report message1

  • Message 262

    , in reply to message 261.

    Posted by U14574828 (U14574828) on Saturday, 21st August 2010

    So why couldn't it be left for a couple of days for Ramona to be able to reply and clarify?

    Report message2

  • Message 263

    , in reply to message 262.

    Posted by sueturnersmith (U741218) on Saturday, 21st August 2010

    Because, Jasperus, she very often doesn't give us a reply, and leaves us completely in the dark as to what is, and what isn't allowed on the board.

    She also often contradicts herself!

    However, we are, supposedly, allowed to talk about the real food issues of a TV programme, hence a very good discussion on how to make a red wine sauce!

    Report message3

  • Message 264

    , in reply to message 261.

    Posted by LaConchita (U8276927) on Saturday, 21st August 2010

    Sue, you are taking a walk on the wild side!

    Thanks Sue. Appreciate your reply. What a farce it's all become. And very bad tempered again which is such a shame. All this negative energy is not good for the soul!

    I thought the demo was great. Surprised when he said 10x reduction and did not realise about not sauté-ing shallots first. Thought they filmed it really well. They did a lot of these films on the Oz version and it made you realise that we just don't get enough of this sort of demo and it makes much better use of the chefs rather than them being just game show style presenters. Really good.

    Anyway now I have repeated my modded OP!

    Report message4

  • Message 265

    , in reply to message 264.

    Posted by sueturnersmith (U741218) on Saturday, 21st August 2010

    smiley - ok

    And I also wish we had more demos like this one!

    Report message5

  • Message 266

    , in reply to message 265.

    Posted by Scoobydoo (U11966922) on Saturday, 21st August 2010

    Red wine reduction - it's knocked the Hairy Bikers out of the BBC food charts:

    www.bbc.co.uk/dna/mb...

    Report message6

  • Message 267

    , in reply to message 263.

    Posted by U14574828 (U14574828) on Saturday, 21st August 2010

    "Because, Jasperus, she very often doesn't give us a reply, and leaves us completely in the dark as to what is, and what isn't allowed on the board.

    She also often contradicts herself!

    However, we are, supposedly, allowed to talk about the real food issues of a TV programme, hence a very good discussion on how to make a red wine sauce!"

    I think that since Ramona has taken over she has replied very well. She said she posted under the name of BB "for a bit" but since she started this thread I think she has tried to answer all questions and the contradictions seem to be during the time of the changeover from BB to Ramona.
    I'd like to give Ramona a chance.

    Report message7

  • Message 268

    , in reply to message 1.

    Posted by Denadar (U8017493) on Monday, 23rd August 2010

    Good morning,

    If my question has already been answered I'm sorry to bother you again, but there are so many posts to trawl through smiley - erm and I would really appreciate your comments.

    What is the reasoning behind the banning of using the word s*n*a*g*g*i*n*g to put the thread in our discussions. Why do we have to write an often (usually) pointless sentence/whatever to do this now?

    Sometimes one has nothing of interest to add to a thread/subject/tip but find the subject interesting enough to want it for later use.

    I find it incredibly tedious to have to think of something to say instead of using the proscribed word, which everyone knew meant that you were interested but had nothing to add to the comments already made.

    I really do fail to see why and, as I have said. would be very interested in your comments.

    Thank you.

    Report message8

  • Message 269

    , in reply to message 1.

    Posted by GillthePainter (U2164232) on Monday, 23rd August 2010



    Hi Ramona.

    Could you clarify your "snag" policy please for us.
    I took it that you didn't want "snags" on blog posts, but you can snag messageboard discussions.

    I ask this as we do really need to "snag" Sakkarin's valuable search engine here, and other threads for our history subscriptions.

    I rely heavily on Sakkarin's work, especially as I don't keep all threads in my discussions myself.
    Without it, this board is probably useless to me.

    Is this the case? Can we happily snag messageboard threads as usual? But not blog posts.
    Personally I really do not want to lose Sakkarin's facility, which relies on those snags too.

    Thanks in advance.

    Report message9

  • Message 270

    , in reply to message 269.

    Posted by Ramona Andrews BBC Food host (U14570541) on Monday, 23rd August 2010

    Hi there,

    Please can you all take a step back from the reporting button... Yes the remit of the site has changed and we are to focus on cookery queries and techniques rather than likes and dislikes around the programme, but as I said before I don’t wish to be heavy handed. I do not enjoy removing messages – I want you to feel free to be able to use this board to share advice about cooking. But having stated the point of this board, can you try and stick to the subject? And if someone strays off course, perhaps it might be wiser to ignore the message rather than reporting it, if the message isn’t causing you offence.

    As for the snagging thing, I think this is very confusing for people who have just come to the boards. At first, I thought you were doing it to get out of pre-mod on the blog quicker, which is why I suggested sticking to my welcome post to do any snagging. However I've since discovered that it's about bookmarking posts/threads. If you like or dislike a blog post or messageboard thread, please just say so please rather than rather confusingly writing the word 'snag'. If you’re trying to bookmark it, then it’s obviously interesting to you and we'd like to hear that! It’s a real shame that Sakkarin has closed the search engine and I hope to see it open again.

    About who 'we' are – yes we are a team of four people who run the editorial side to the Food website and messageboard (there's a team of more techie people behind the scenes, the number of them depends on what's happening in any given week). It's quite a bit of work for the four of us as you can imagine, given all the recipes coming through from different programme teams.

    Somebody asked about the decision to re-structure the messageboard... It wasn’t my personal decision! The blog and restructure was approved by our commissioner.

    As for my personal experience, I’ve worked on food websites for the past six years (as well as BBC Food, I worked for UKTV Food – now Good Food Channel). I trained at Westminster College and have worked freelance as a recipe editor, food stylist and restaurant reviewer for various companies/publishers. The experience in the rest of the team varies – we have a chemist who has worked for various food companies, a trained journalist and someone who has worked with web communities for ten years.

    I have noted down the names of this week’s complainers and will be sending emails out if unnecessary trainguling continues, followed by putting people pre-mod. I also sent a personal email out to those people who have been discussing TV likes/dislikes to explain the decision so that everyone gets it.

    This thread is now getting very off-topic so I’m going to start a new Ask the host.

    Thanks,
    Ramona

    Report message10

  • Message 271

    , in reply to message 270.

    Posted by Ramona Andrews BBC Food host (U14570541) on Monday, 23rd August 2010

    I've started a new thread here:

    www.bbc.co.uk/dna/mb...

    Please try and stick to the topic!
    R

    Report message11

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