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31 Comments:
i am entirely excited about this new site! hurray to ed levine and steingarten, two of our best food critics by far, for helping to get this thing started. with soooo many mediocre food blogs, forums, and general food sites around it is refreshing to find this one, which will hopefully outlast the others. cheers.
ben61820 at 1:11PM on 12/04/06
Hey, Ed: I've immediately put Serious Eats at the top of My Favorites!
michaelwhiteman
michaelwhiteman at 1:18PM on 12/04/06
There's no automatic RSS feed for feed readers to figure out from the site's URL, and the RSS button (and links) in the bottom right corner do not currently work. (Feedburner 404 at the moment...)
Looks nice otherwise!
Garrett at 1:44PM on 12/04/06
Garrett: we're working on getting the RSS fixed now. Thanks!
Alaina Browne at 1:55PM on 12/04/06
Wow, I'm really excited about this. Some of my favorite food people all in one place. At first glance, the website is a bit "busy" and confusing about where to look first, but I'm sure I'll find my way around. It looks fun!
Shelley (Pink House) at 5:03PM on 12/04/06
Congratulations on an extravaganza of a website. It is gorgeous.
Vicky B
vickyb at 6:52PM on 12/04/06
I'd like to see the source attribute under the homepage "4 stars: Our editors’ picks of the best of the rest of the web" moved to under the article title and to also actually spell out the author instead of the generic "source". same for the 4 stars page.
McAuliflower at 8:17PM on 12/04/06
Congrats on the launch -- now get The Hungry Cabbie on board! ;)
Peter at 8:43PM on 12/04/06
Oh, and lose the serif font. It works for the New York Times (barely) but it's just too darned hard to read.
Peter at 8:45PM on 12/04/06
i like the interface very much, the commenting format with the speech ballons works very well, and I disagree with peter about the serif face.
i DO find the logo a bit cutesy/cloying however. any interest at looking at some alternatives?
norman at 7:43AM on 12/05/06
Hey, Alaina and Ed,
Congrats on the launch - the site looks great.... but what happened to the blogs? Can't find the links to edlevineeats, megnut, etc.
kqrbob at 4:17PM on 12/05/06
Congrats on the launch, guys!
I'd like to have little icons next to our names. Ya know, like on Flickr.
Myszka at 11:06PM on 12/05/06
I call the burrito icon.
Myszka at 11:06PM on 12/05/06
Like the site very much so far.
I have a suggestion about your RSS feeds. Most of your bloggers have their own blogs elsewhere, and the items you publish are often duplicates of things they publish on them (ed Levine and Megnut are two examples to which I already subscribe.). It is annoying and time consuming to find items repeated in newsreaders. I'd suggest either telling your bloggers to stop publishing in both places, or create separate feeds for those who only want to see things that are unique to Serious Eats.
Thanks
dikaryon
diakryon at 11:23AM on 12/06/06
Thanks everyone for the feedback!
McAuliflower: We're working on the formatting of 4 Stars so look for some improvements in the next couple of weeks.
diakryon: Hear you on the RSS. We made adjustments today so she should see fewer duplicates beginning tomorrow. We'll also be adding more customized feeds.
Alaina Browne at 5:19PM on 12/06/06
Agreed with Myszka on letting users have avatars/thumbnail photos. It's SO much easier to notice the same personalities in conversation when you can pick up on them visually as well as by their chosen name. It's one of the great lackings in Chowhound's redesign.
Peter at 12:24AM on 12/08/06
Can you allow us a few more "characters" for asking questions in the talk section? 64 is just a wee bit low. Great site by the way!
ThatGirl153 at 9:57AM on 12/08/06
instead of having topics & comments appear in chronological order, u SHOULD have those topics that receive comments "jump" to the top. reason being, u are now weighting ALL the topics equally; however, those topics that are either more interesting or receive more feedback are lost with each additional topic being added. older, non-commented-on topics may be interesting, but since no one (or very few) seem to care, should not take precedent over those that do receive feedback!
baruch at 12:24PM on 12/08/06
ThatGirl153: the 64 character limit is only on the question/topic. Once you submit your comment, you can elaborate on your question in the "message" field before posting it to Talk.
Alaina Browne at 4:58PM on 12/11/06
Baruch: have you checked out the "most active" tab in Talk? I think this may address your concerns about topics disappearing too quickly.
Alaina Browne at 5:00PM on 12/11/06
Now that you're about 10 days into this new venture, is it meeting your expectations? Is the site morphoing into what you expected? Is the load of maintaining this site taking away from each of your personal blogs/sites? Are you convinced that you are filling a void that isn't being met anywhere else?
As someone who is cheering for you to succeed I have to tell you that after 10 days I'm not sure what you are or what you hope to be. I can't really figure that out form either the quantity and quality of TALK or the Variety of the FEATURES section. And some of Q's Of The Day seemed forced and repetitive from other food blogs, from your team and others. I still find myself spending a lot of time on Eater, Grub Street and Chowhound.
Just wondering is all. Curious as to your take.
Thanks.
Livetotravel at 4:42PM on 12/12/06
Love the sites..having problems searching for topics....
sailingsam at 3:07AM on 12/17/06
I would like an RSS feed of the comments I've made.
Internet Rockstar at 1:32PM on 01/22/07
I'm really enjoying watching this site blossom. At first it seemed to lack some content with the Home, Features, and Required Eating pages carrying many of the same articles, but this has now improved. The set up is friendly, and I look forward to seeing all the tributaries branch out as the time flows...
jbeach at 10:42PM on 01/29/07
Thanks, Jbeach. You're right. Early on, we did lack content, but obviously, as we go, we add more and more every day. We're happy you're enjoying the site!
Adam Kuban at 7:29AM on 01/30/07
OK, I love this place but I never catch my typos until I hit post. A time limit where a comment could be deleted, or maybe just edited, for 5 minutes or so after posting would rock.
jsholar at 8:56AM on 03/23/07
I can't seem to post a Title to my Talk post :( There is no clickable field for some reason...I can see the "Title" field but cannot type into it (hence my title-less post on the Talk forum).
Otherwise, I love the site!
Clare K at 6:08PM on 04/09/07
Still can't type in a TITLE to any of my posts - the field is there but it is not clickable nor can I write in it...?
Clare K at 3:21PM on 04/10/07
I love this site. It's the food place I return to again and again. Since its inception, though, I have noticed that more and more questions appear in the "talk" list, and I find the sheer number of them overwhelming. I understand that your philosophy is to have the users control that area, but it might be nice to feature just a couple of questions a day and put the many other daily questions in some background space with a link. But this is a small quibble. Generally, I love what you do! The cookbook features are fabulous. I already owned "On Top of Spaghetti," but once you began featuring it, I had an entirely new appreciation for a book I already had.
Teachertalk at 8:23AM on 04/21/07
Honestly, I think this site is fantastic! The only feature I would like to see added is the ability for readers to edit their posts in the "Talk" section. :)
BakingAndBooks at 10:03PM on 04/29/07
I would like to see the email a friend feature on here. I saw Ed's piece on Grom, the gelato place, and wanted to email it but was too lazy to open up my email and send a link.
Myszka at 4:33PM on 05/17/07