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How about naming your blog: "Phamtastic cooking"

Thank you all for your suggestions! I decided using the synonym of famished and came up with (Ravenous Couple: Cooking up Life) to include my sig other as she will be posting too...I just made my first post on Com Tam Suon Bi Cha (Vietnamese Broken Rice with Pork Chops). Don't want to be accused of flagrantly pimping my blog, but for those interested in this classic Vietnamese dish, the link to the blog is in my profile.

I love the idea "Phamished", simple, easy to remember, to the point, not at all boring. BTW, I'm new too, cooking at ya from Portland Oregon, for what's it's worth, I didn't take your post as a pitch, but we left coasters tend to be rather laid back not to mention thrilled to be asked for our opinion on anything. Sounds like a fun read... keep me in the loop when you start it I am always looking for new food ideas in the kitchen, (but do so off this board apparently).

"I'm Phamished"

@kumasi46 - Absolutely. So welcome to SE and so sorry that your first post had to be about common sense politeness we all should have learned long ago. I am here to learn from and share with everyone, regardless if you have been posting for years, or if it is your first post! No on has to court me or comment a certain number of times before I will answer a topic question of theirs. Each and every one of us has something to bring to SE - that's what is so great about this community. So, there's no need to be nervous, with at least most of us here I think. Please, share away.

@bananamonkey...I, too, hung out in the shadows of this site that I found last summer. I just contributed in March and was very timid about it. I enjoy gleaning and sharing and I think we might remember "The Golden Rule" before we type (my mom was a congregational Baptist-sorry). Welcome, @hppzz, good luck and maybe you will share more about yourself and your cooking here as well as your blog.

@hppzz... For what it is worth, I'm with Ed on "Phamished" one word, short and sweet, with the benefit of being easy to remember.

As far as the other hubub is concerned Hong, don't be offended. The people here are great (with me being the greatest of course) and usually pretty friendly. Feel free to post early and often, as your comments and topics are always welcome!

db, i don't think greenbean was referring to you. i think greenbean was referring to the original response to the post. or perhaps also to people who share the same mindset as that contained in the initial response.

i love pham-tastic!

I think Phamily Foods is cute. Good luck on your new blog.

@BananaMonkey, I think the "rules" for this place are spelled out in the terms of service, and generally you're not supposed to post things of a commercial nature and it should be food related. And it shouldn't be nasty or offensive. Something like that, anyway.

Whether something is noncommercial and/or related enough to food can be in the eye of the beholder. The ones that are truly out of line usually get pulled pretty quickly by the staff.

Just because someone gets a negative response to a question, it doesn't mean that the question was out of line. It could simply be that someone misinterpreted the question or was in a particularly cranky mood that day.

Asking for help with a blog name is interesting, because sometimes that's just a cover for sending traffic to an existing blog, which might be interpreted as a commercial post. In this case, there is no existing blog, though.

As far as posting links, if it's part of a signature, it seems to be allowable. Or if it's in answer to a question, that's fine, too. Or if it's a news item/video/whatever that's fodder for discussion, that's fine too. But if someone posts, "I just found this wonderful thing on this website!!!" and posts a link, that's commericial. So links depend on the context.

I think a FAQ or ettiquette section would be fantastic. I lurk in a lot of places, including for MONTHS here before I started posting. I would have been pretty p*ssed if someone responded to me in this way the first time I posted. If in fact asking for a blog name is considered gauche...then there has to be a gentler way of cautioning someone. There are differences between web communities and I for one would love to see some guidlines about what is and is not appropriate here instead of people getting slammed for crossing lines that appear to exist solely in the minds of the cool kids.I am not sure who made up the rules of 'seniority', but it's getting to be that the most innocent questions are being treated with derision and contempt.

I've got lots of ettiquette questions. For example: What's the policy on linking to recipes etc that exist on other sites? I've seen people apologize to Adam for that. What about schilling your own blog with a signature link every time you post? What about linking to your blog if it's relevant? What about re-posting a topic that has come up in the past? What about a tag for issues that are only tangentially food related but which might be more personal--I recall someone looking for strategies to take over food prep from an ailing and non food safety conscious elder relative. It was a great thread and I believe helpful to the poster. Or a 'silly stuff' category to keep the whiners from calling this place a waste of time when we chime in about childhood memories etc.

Hi All,

Wow, I had no idea my post would generate this much discussion. Thanks to all for your supportive comments. True, it was only my first post, but definitely not the first time I've read the site (one of my friend contributes to SE as a columnist).

It was also true that that after the first exchange I didn't even want to follow up on this thread, but I knew better. Having read other threads before, the SE community is extremely creative and knowledgeable and that it would be a shame if I let the first exchange dissuade me from seeing other opinions in SE.

Like some of you have said, this is all about the sharing the love of food. I will chose my own blog name, but I see nothing wrong with asking for suggestions for and bouncing ideas from other foodlovers. It's not my goal to write a cookbook or get rich from this.

while making alot of mom's traditional home Vietnamese recipes will be a big part of it, I don't want to be pigeon holed into just Vietnamese cooking.

how about "Phamished Foodie: Ravenous adventures of a novice cook".
too wordy? what about

-"BitofThis&BitofThat" that's how my mom would describe her recipes to me as she did everything from memory and never wrote down recipes.

-Braised&Battered: Adventures of a novice cook.

Thanks again!!