Do you guys no longer Swiffer spam posts? Someone is having his way with this post and I have reported it multiple times via e-mail and the "report post" function.
Did anyone ever come up with a way to opt out of a given thread without having to create filters, etc.? Like click a button and un-follow or "cease notifications on this thread"? Thanks.
How do we get these new "sponsored" emails to stop? Do we just reply with UNSUBSCRIBE and we'll only get legitimate SE e-mails like response notifications and e-mails from staff? Thanks.
There have been some new updates and I was wondering - have we made any progress on a way to opt out of threads? I don't opt out of EVERY thread in which I participate but I'd love the option to do that with the ones that generate 200 one word answers or topics in which I am no longer interested.
Otherwise, love the site structural updates.
This makes a giant pudding great for a BBQ party or family reunion. Depending on appetites, this pudding will serve 30-40 people. If it is being prepared in one location and served in another, it's best to garnish the pudding on site.
The new front page looks great. I was wondering if there was any function built in where users can opt out of a thread. Yes, there are some from 1904 I love and want to see when updated but others not so much. Is there a function where users can send messages to one another?
Has there been an "official re-tooling" of the SE policy about promoting one's personal blog? This was always discouraged in the past but there seems to be a rash of it lately.
Just curious. Thanks.
Why did I just get caught in a snowstorm here at SE? The screen got dark and all of a sudden snowflakes took over along with an advertisement for... Something.
I thought I was having a stroke.
I'm still getting notifications on threads in which I have long since lost interest. Is there any way to cease receiving notifications on these threads?
Anyone curious about what this show will be? I guess it will bring foodie news and views to those without cable.
ABC to launch The Chew.
Yes, I know PBS has a veritable treasure trove of cooking TV but that's largely on the weekends.
My personal opinion is that it won't last because the soap opera watchers will be so pissed off, they won't watch it. (PS On a side note, I can't believe it took until 2011 for ABC to nuke its soap operas. Seriously?)
...Or as I like to refer to it: Ferran Adria on Steroids. A whole building dedicated to the way out world of Chemical Cooking. Modernist Cuisine... Food or science project. Thoughts?
Is this article being assembled? Can't wait till it's published!
I thought this was an interesting concept for how to put the "surprise" back into the gender of an unborn baby - something that has become clinical and based on what color to paint the baby's room.
Gender Reveal Parties begin by having the obstetrician put the baby's gender in a sealed envelope. The envelope is presented to a baker who bakes a cake in pink or blue, hidden by fondant. The news is shared with guests at the party when the parents cut the cake to expose its inner color.
I started thinking of all kinds of cute hors d'oeuvres that could be served as well - any kind of baby veggie with dip or breaded and fried (frito misto), baby lamb chops, pigs in blankets made with garlicky kosher dogs and puff pastry... Anything in miniature would really work.
Nowhere to really file this where it fits but I'm hoping SE'ers can help. My beloved black matte KA bit the dust. I attempted to send it back to KA for repair and they claim they cannot fix it. Suspiciously, they offered to sell me a "refurbished" model for X dollars. Yeah, so they told someone else his or her KA was not fixable and they kept it, refurbed it and want to sell it to me. I said, "Return mine."
So I now have a KA that the company claims can't be fixed but I'm still holding out hope. BF would like to find a second hand one, take out the motor and try to replace the motor in my KA.
Yes, I am insanely attached to the thing. I've had it since my daughter was born. She's now 22.5 years old.
So here's my question - does ANYONE know of someone who is a real live Small Appliance Whisperer and can possibly help me by fixing my KA? We can start by posting here and may segue into e-mailing me, FB or calling me on the phone. I would really love to keep my KA. The thing died last year and I can't bring myself to toss it.
I heard this on the road between Tampa and Atlanta on XM radio - Blue Collar Radio channel. After I finished LMAO, I realized it's Foodie Comedy! It's not the best film but the dialogue is hysterical.
Wasn't there an article on the Taco Bell Beef percentage situation? This is what happens when you procrastinate posting on something...It disappears! Any reason why it was pulled?
. o O (If it was ever... really... here.)
Wow. I can't believe this guy plotted to kill his wife. He was only a mediocre cook on TVFN but I didn't realize he was a psycho. I remember watching one episode of his show where he demonstrated cutting a red onion - with the peel still ON IT.
As for the "wink and smile" he flashed at his wife at the sentencing... Creepy.
Just wondering - you guys were so generous to add e-mail notification with the previous update - did we figure out a way to "UN"subscribe from a topic? Thanks.
I bought a bottle of this stuff as a complete impulse buy. It's intensely pomegranate - as though straight pom juice wasn't intense enough.
Anyone use this for anything? I googled a couple of things and they look interesting but was wondering if anyone had personal experience with this particular ingredient.
Coat tailing unabashedly on Guy's thread "who's more celebrity than chef" I offer the following query: From which television chef do you feel you learn the most?
Which TV chef has demo'd a technique or explained something you've always wondered and know you will use again in the future?
I have a few but the most noteworthy technique that I use nearly every night of the week is Jacques Pepin's technique for smashing garlic to a paste with salt. Using a chef knife or wide bladed santoku, chop garlic on a cutting board. Sprinkle chopped garlic with salt. With the flat side of the blade, begin to "smear" the chopped garlic and salt against the cutting board. It will eventually become a translucent paste which can be added to dressings, a saute pan or any other dish through which a strong garlic taste is desired.
I'm a little hesitant to admit this but I am entirely hooked on the Korean drama Bread, Love and Dreams. No, I don't speak Korean but the show is subtitled.
If I had to label this series, I'd call it a Korean-Foodie-Soap-Opera. There are the usual pitfalls of paternity issues, backstabbing, big business and family drama - but to watch this guy make bread is downright sensual.
The crux is that a Korean businessman ("The Chairman") sires a child with a housekeeper. The boy has a rare gift for being able to tell the level of fermentation of bread dough by simply smelling it. Needless to say, this pisses off the legitimate son of the Chairman to no end because he had designs on inheriting the business, though he doesn't give a rat's ass about bread.
If your cable provider carries a Korean channel, chances are you can see it if you're curious. I believe the website I posted also permits free viewing of full episodes - which will help me a great deal because HALF THE TIME, the show doesn't start when it's supposed to and chunks of it can get cut off. Very frustrating!
There seem to be two schools of thought on potato gnocchi. Some strive to create gnocchi that are very light, to the point where you can cut them with your lips. Other gnocchi have a tiny bit of heft to them and require slightly more "bite" on the part of the diner.
I know it might be early (still hot out!) to discuss such a hearty dish but I watched a rerun of Secrets of a Restaurant Chef and Anne Burrell was in the "Light as a Cloud" camp.
And your stand is...
So now that it's been on for a couple of months, anyone have an updated opinion on The Cooking Channel?
I am delighted with it. Even the fluff programming has teeth. I watched My Country My Kitchen and thoroughly enjoyed learning about how Ariane Daguin became a force in French Cuisine and one of the first female chefs to get any respect from her male counterparts in France. I listened raptly to every word spoken on the Lidia Bastianich episode of At Table With. I was surprised I enjoyed Unique Eats as much as I did but the highlighted personalities were interesting and the food looked great.
Love the legacy programming like The French Chef and Galloping Gourmet. (Holy cow, they both threw around a lot of butter...)
As far as the newer programming - how wonderful it is to see young, up and coming chefs - or at least people who know how to cook. The Spice Goddess was interesting and informative.
Favorite shows? Hosts? Not moved in any direction? Inquiring minds want to know!
OK, the whole foam thing. Something something something with citrus foam. What's your take?
* Think it's a great idea.
* Like the texture.
* Think it's trendy but OK.
* Hate the stuff.
* Think it looks like someone spit on the plate.
TIA - I hope everyone weighs in.
Is SE running slow today? Reaction time seems very exaggerated and when I navigate to reply links, they get hung up nearly every time.
Hey, I don't like Mondays either.
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