Recipe sub-forum?

Discussion in 'Support' started by Michi, Jan 14, 2020.

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  1. Jan 22, 2020 #31

    M1k3

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    Posting pages would be just be lazy.
     
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  2. Jan 22, 2020 #32

    HRC_64

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    +1
     
  3. Jan 22, 2020 #33

    Dhoff

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    And not really the spirit, at least not the one I imagined. Recipes that are experimental, or just plain good, maybe even some that sound... really far fetched but tasting well!
     
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  4. Jan 22, 2020 #34

    Angie

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    Give me a list of prefixes. Don't go overboard. Can you do it in 6 or 8? or less?
     
  5. Jan 22, 2020 #35

    madelinez

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    Vegan, Baking, BBQ would all be good. I don't want to say 'Asian' or 'European' because that's too general but we won't have enough tags for all of the major cuisines (Japanese, the many regions of china, Korean, Italian, German etc)
     
  6. Jan 22, 2020 #36

    madelinez

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    Also it would be cool if the recipes could get rated after a certain amount of time. Maybe users post 'yay' or 'nay' in the threads and after 2 weeks Michi updates the thread title with the % (pending Michi's acceptance of this task :D). I volunteer myself as sacrifice if he needs a hand.
     
  7. Jan 22, 2020 #37
    Eff the vegans. All the vegans. Esp the three that showed up with no prior notice to last weeks wedding. And the two that wanted to try the vegan after they saw the others. And the two on the vendors list with no notice.

    :cool::cool::cool:
     
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  8. Jan 22, 2020 #38

    Michi

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    There are multiple axis along which tags could be used. For example:

    By course: Appetizer, desert, main course, side dish, drink, etc.
    By cuisine: Japanese, German, Nouvelle, Chinese, etc.
    By technique: BBQ, soup, salad, low and slow, baking, deep frying, wok cooking, etc.
    By ingredient: Meat, seafood, segetarian, bread, drinks, etc.

    Of those, I think by ingredient and/or by technique would be most useful. But I suspect that half a dozen tags won't quite do the trick. It would more like 10-20 tags.

    The tag idea works only if people use it and if it's easy to filter search results by tag. If this is not the case, then the tags are pretty much useless, and I would drop that idea altogether. @Angie Do tags make sense here? Assuming that they work for searching/filtering, how hard would it be to add new tags and add tags to a post after the fact?
     
  9. Jan 22, 2020 #39

    Michi

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    Hmmm… I do not recall volunteering as a mod, exactly ;)

    If we need a dedicated mod for this, I'm happy to help out, but really would appreciate one or two others at least to help with this. More head scratching for the admins coming up… :)
     
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  10. Jan 22, 2020 #40
    If we are going to have a 6-8 tags, than one cannot seriously consider to make one of them ‘German’ :confused::D

    Seriously - the ‘ingredient’ approach sounds probably best to me
     
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  11. Jan 22, 2020 #41

    M1k3

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    I'd say course and/or region (more likely continent) would be best while under control.
     
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  12. Jan 23, 2020 #42

    minibatataman

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    Haha, definitely not German, but maybe just regional? Like @M1k3 said.
    Maybe Asian, middle eastern, Latin/south American, and maybe because of how prevalent they are, french and Italian (and maybe Japanese as well) get their own sub categories
     
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  13. Jan 23, 2020 #43

    Ochazuke

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    I like the train of thought of kind of grouping by courses. No matter what we choose there are going to be some cuisines or dishes that won’t fit neatly in to our categories.

    But for example: instead of calling two categories appetizer and entree, it makes mores sense to me to call them large plates and small plates. If one were to throw out some classic izakaya dishes, the moniker “small plates” would work well, but I wouldn’t necessarily put all of them in “appetizer” category. But almost all appetizer could fit in a “small plates” category (and still be clear enough that people won’t get confused).
     
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  14. Jan 23, 2020 #44

    CoteRotie

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    I'm in, great idea. I don't cook with recipes for the most part, I just add ingredients based on feel, but I could probably contribute some approximate recipes.
     
  15. Jan 23, 2020 #45

    Dhoff

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    Would be happy to mod the thread with Michi if need be. I'm reading the forum 20 times a day anyways xD
     
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  16. Jan 23, 2020 #46

    rickbern

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    Catererz with Attitude
     
  17. Jan 23, 2020 #47

    rickbern

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    I think the tags are always going to be troublesome.

    I posted a recipe for Beijing Fried Sauce Noodles. To me that's a first course, but to someone else it's a main course. The recipe I started with is most definitely based on meat, but then I made a smashing variant on it without any meat at all. It's a Chinese or Asian Recipe, but what do I do if I want to post a recipe for Georgian Vegetable Pate? (pkhali, fabulous stuff!)

    Tags make sense in BST, there's four clearly defined categories. But a worldwide conglomeration of knife nerds, all with differing attitudes about food? I think it's unworkable. I think we're better off just describing what it is in the title. After 6 months of experience, we can always revisit it.
     
    Last edited: Jan 23, 2020
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  18. Jan 23, 2020 #48

    Angie

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    I'm reading these posts and formulating thoughts.
    But, the mod team is good with this and at this time, no new mods but thanks for offering.
     
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  19. Jan 24, 2020 #49

    Michi

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    Maybe I was over-thinking it and the tags are not necessary. We could just start out with an ordinary sub-forum and, if we decide later that it's getting too hard to find things, still resurrect the tag idea.

    TBH, the easy solution really is to use Google. It does a better job at indexing and searching than the built-in search function of the forum…
     
  20. Jan 24, 2020 #50

    minibatataman

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    Another point to add is; would a whole subforum for recipes add anything we don't already have with the what's cooking thread on the food and gear subforum? I mean that's the point of that one more or less no?
     
  21. Jan 24, 2020 #51

    HRC_64

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    The what's cooking thread is doing great the way it is, I think the idea with a recipe sub-forum is to avoid messing with it. Right now people just show the finished output, but for a variety of reasons don't detail a recipe for each dish. That's fine to not fix what isn't broken.

    Starting a new forum would allow people to detail recipes without any clutter being added or distraction into the other thread. Also, it would avoid creating the impression that in order to share a "whats cooking" dish you need to feel obligated to detail the recipe. I'm sure others can add more comments but those were just some issues that came to mind.
     
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  22. Jan 24, 2020 #52

    rickbern

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    I think minibatataman is on to something here. Instead of a whole new forum to check in on, why not introduce some tags in what’s cooking?

    I’m thinking:

    Recipes
    Equipment
    Books
    Menus
    General

    That way we don’t introduce any new hierarchy and we can just start posting recipes. If it bothers anyone you can just filter it out.

    The existing long thread could go in general
     
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  23. Jan 24, 2020 #53

    Dhoff

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    I personally agree with dont fix whats not broken statement...
     
  24. Jan 24, 2020 #54

    Brian Weekley

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    I use Paprika as my recipe manager and love it. At last count I have 581 recipe’s. Here’s three pics of the categories (tags) I use.

    BC3FF61F-FEC0-4FFA-97C6-43721B677AD4.png C1764034-6667-4BBA-BCB2-DA89F7E6FC48.png EB74BD74-54A8-4396-9BB9-BAE344B7FBD7.png


    I think a Recipe forum is a great idea. If I might make a humble suggestion and that is to add “Techniques” to the forum. I have several killer recipes that I’d love to add to the forum including my “World famous” Bunker Blaster BBQ sauce. Yum ...
     
  25. Jan 24, 2020 #55

    rickbern

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    Yeah, plus one on paprika; best thing since absolutely ultimate potato soup!

    The difference is that paprika will let you assign multiple categories to a recipe. I think the forum software only lets you assign one.

    I like a technique tag. That could be interesting
     
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  26. Jan 24, 2020 #56

    minibatataman

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    Yes exactly. I was about to reply with basically that after my shift ends. I'm not against another subforum and if the majority wants that then why not
    But it might be easier to just have a recipe thread in the existing cooking sub forum, it seems more organized that way
     
  27. Jan 24, 2020 #57

    madelinez

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    Honestly it would be too hard to find things if it gets used a lot.
     
  28. Jan 25, 2020 #58

    Michi

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    As I said previously, the problem with piling these into the "What's cooking?" thread is that it would be hard to find things. That thread is gigantic already.
     
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  29. Jan 25, 2020 #59

    Angie

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    Last edited: Jan 25, 2020
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  30. Jan 25, 2020 #60

    Michi

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    Thank you so much! Let the recipes begin :)
     
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