Serious Eats - seriouseats.com

When and where do you publish the winners of the weekly contests?

Just curious that's all. I too, like hundreds of others, enter my comments with the hope that ONE day I'll win one of the featured "Cook The Book" contests. I never see a weekly posting of the winners. Am I missing something? Just thought it would be great to see who wins, so that I could congratulate them as well as visit their page.

5 Comments | Posted by Boscompb at 10:33AM on 04/14/08

Posting abbreviations

I am posting this as kitchen talk because I have no idea how to fit it into a category. Yesterday I was asking some younger people to explain some of the abbreviations I have tried to decipher on this site. YMMV for example. I do not text on my phone so I remain in a state of confusion here. Could someone give me a basic list of what means what? I do know BTW. I thought LOL meant "lots of laughs". My husband just laughed at me. Please help me. I feel like the mayor of the village of idiots!

15 Comments | Posted by izatryt at 11:45AM on 04/13/08

Thanks To The Serious Eaters

For several months now, i've been meandering around this site, enjoying the funny conversations everyone has and the camaraderie that seems to be everywhere. This past winter, i went through a really hard break-up, plus some family issues. Serious Eats got me though those long nights when all i wanted to do was cry. So to you, i say thanks, for pulling me though my long winter to the spring. I hope to count myself among you, and to keep talking because you never know who is reading.

13 Comments | Posted by listener at 10:32PM on 04/12/08

Comment Notifications?

I'm pretty new to seriouseats, but I was wondering if there could be a way to notify you if someone commented after you, or responded to your comment (example: "@deepitbhatia"), something similar to facebook, where when you view your account, you can see if someone has responded to your comment.

3 Comments | Posted by deepitbhatia at 2:06PM on 04/12/08

For the record.......

Good Evening All - I just returned home from a long day, so I am pretty tired. BUT, I have spent more than a reasonable amount of hours the past couple of days trying to figure out whether or not I am a good fit for SE. The answer is probably not. When I joined in the revelry a couple of months ago, I honestly thought I would be participating in lively discussions regarding techniques and ingredients. Discovering new foods and products to improve my prowess in the kitchen. I thought the thread about "odd amounts" was an anomaly. However my desire for a steady diet of food conversation has lead me to spend countless hours reading through threads with off topic items, personal agendas and personal attacks over an individual's personal opinion. No one embraces a high spirited debate more than I do, and I think most of it is quite humorous, but my fun meter has peaked. I want to enjoy and learn, not defend and debase. I guess I am all set. Thank you one and all for welcoming me to begin with and acknowledging my input. That means something. All the Best!! No responses please. Think of this as a "thank you" note. I am logging off as soon as I post this.

21 Comments | Posted by crazyspice at 11:00PM on 04/10/08

Twitter

Going along with the Facebook thread, does anyone on SE use Twitter? How do you find friends on there?

4 Comments | Posted by Chew on That at 6:05PM on 04/10/08

Is 'Batali Unclogged' Clogged?

Haven't seen anything on Serious Eats from Chef Mario since (I think) his Valentine's Day post. Please let 'The Man' know he's missed.

2 Comments | Posted by LunaPierCook at 12:24PM on 04/10/08

Facebook and SE crowd

It seems the Serious Eats crowd is starting to go Facebook. I have found Karen Resta and Adam, Robyn and some of my fav baking bloggers.
Are you there and if you are why can I not find you?

35 Comments | Posted by JerzeeTomato at 4:01PM on 04/04/08

Missing JEP's funny questions...

Is anybody in touch with JEP? It's been several weeks since we've seen any of her great _____ queries...

I'd try posting some of those myself, but my _____ side seems to be on hiatus lately.

o0
~~

25 Comments | Posted by LoCo at 12:32PM on 04/04/08

Want to bring TUNO back!!! Help me on the how...

After posting a few recipes in my blog, KarmaFree Cooking using TUNO, I just learned that Worthington, a company now owned by Kellogg's has discontinued the product. WHY???? For vegetarians, this is the best readily available tuna-like product "formerly available".

I would like to write the company a letter with a petition to bring the product back... because everytime I mention this to people, they are surprised and very dissapointed.

What's the best way to collect electronic signatures/names of people who support this "cause" too?? Should I do it in this forum - A Serious Eats Talk thread?? or do you know of any other way to do it??

I remember seeing right here in Serious Eats some sort of electronic petition to keep a NYC sandwich place open... I even signed the thing, but now I can't remember where or how to do it.

Any ideas or suggestions??

3 Comments | Posted by MadelynRodriguez at 8:01PM on 03/23/08