[sawse]

Originally Posted by phatch

ATK labeling their books "The Best Recipe".

Ibid Post#14;

Edit: ATK uses "best" in its mission statement as follows:

In this context, "best" is the best combination of variables for a given recipe. But they make no claim to be the best food in the world.

[phatch]

And yet, we're back to those anonymous tasters about whom we know nothing to rate their judgements against. So why should we accept their word for it?

[foodnfoto]

OK, put Sawse on my "Ignore" list. Name misspelled-should be "Sows"-no, that's an insult to our sweet little porcine friends. MYBAD

What a bully-barges in making bold statements with little to back it up but a few polls generated by the subject themselves and then gets all defensive if someone takes issue with it. Then starts calling everyone the equivalent of ignorant. Sheesh! Aren't there enough of these types driving on our highways to last us all a lifetime?

I also agree, the plug for ATK was thinly veiled promotion, especially with all the quotes from the mission statement. Maybe not, but seems fishy.

Phatch, I'm with you, man. ATK can be good, but the mag picks up too many of their old stories. Some recipes really are good, but frankly, those Yankees really wouldn't know a decent biscuit from a hole in the ground.

This actually brings up something I've been stewing on for a while and I wondered what other valued members of this forum thought.
A few days ago, someone started posting a few recipes that promote some product that they obviously sell and also, without even reading the previous posts of a thread, jumped in and asserted something like " frozen won't be any good, fresh is always best" to which the thread originator gave a proverbial bronx cheer. I PMed the poster and asserted that his/her blatant self promotion without even an introduction in the Welcome Forum showed the kind of manners one would use in crashing a party. Haven't seen posts from them since.

Which brings me to my question, what's the best way to address these nincompoops? I figured a PM was the best way to not embarrass them in front of the whole crowd. But then, maybe a public comment as in this thread lets the group set the standard of behavior.
Unfortunately, now I kind of feel like a bully, eventhough I believe my comments to be justified.

What do all of you think?

[canadiangirl]

foodnfoto, I think the best thing is to lightly reprimand @ first and if that doesn't work maybe something stronger both on forum and PM.
When I first started posting(I had never posted anywhere before) I made some mistakes and was gently reprimanded for my mistakes. I was embarassed but now I try to keep my thoughts and opinions w/in the thread/forum. Also I sometimes felt"picked on"(me being too sensitive) but I know that I am not a chef and don't have the knowledge nor experience,so now sometimes I just "lurk"!!!!!!!

canadiandirl

[shel]

Originally Posted by foodnfoto

A few days ago, someone started posting a few recipes that promote some product that they obviously sell and also, without even reading the previous posts of a thread, jumped in and asserted something like " frozen won't be any good, fresh is always best" to which the thread originator gave a proverbial bronx cheer.

Hmmm ... sounds familiar

Which brings me to my question, what's the best way to address these nincompoops? I figured a PM was the best way to not embarrass them in front of the whole crowd. But then, maybe a public comment as in this thread lets the group set the standard of behavior.

Perhaps a PM (Personal Message?) is a good way to go, but a public message can also be valuable as it may stimulate some good conversation and the flow of ideas. There is room for divergent opinions here.

That said, the person mentioned above may have done better for him/her self if some time was spent reading the boards for a while and using the introductory forum.

Unfortunately, now I kind of feel like a bully, eventhough I believe my comments to be justified.
What do all of you think?

I don't see you as a bully.

shel

[foodnfoto]

Thanks Shel
You know of whom I speak.

[shel]

Originally Posted by foodnfoto

Thanks Shel
You know of whom I speak.

Yeah - he/she annoyed me as well with the constant advertising in his/her posts.

BTW, I've been meaning to drop you a note to tell you that I like your sig - "Liquored up and laquered down ... " reminds me of a couple of big-haired gals from Texas that I knew back in the 70s and 80s. I think Texans have the biggest hair in the country

shel (probably gonna get in trouble)

[KCZ]

Sheesh, insulting Yankee biscuits...what next?

I found this thread became a lot more bearable after I hit the ignore button and poured myself a glass of wine. Maybe that's the best way to deal with idiots who are just looking for attention. It seems like the best way to keep my blood pressure down anyway.

[sawse]

Quick, without running to the internet, what is the 5th taste sense?
What is it's purpose.
How is it sensed?
What foods trigger it?
How can you use it to enhance cooking and dining?

-----------------

There, I needed a brief diversion from the abundance of shallow minded snobbery exhibited by the "senior" members posting in this thread. Good lord, ya'll have such little ego's that you mindless attack anyone who doesn't kiss up to you.

I started this thread with a completely innocent post.
The first responder started a snide smarty pants routine, that I deflected gently, with logic and kindness. As he ran further afield in his statements, I simply presented neutral but accurate logic.


Then ya'll pile on with complete idiocy. Ad hominim attacks seem to be all you know. Do you little people feel better now?

Frankly, your extensive shallowness has taken the fun out of the logical reparte that phatch engaged in.

If you review the content of this thread there was a lot to be learned. For example:
a) The true pupose of ATK
b) The real meaning of ATK's book title, which is deeper than a simple boast. The simple boast interpretation is rather shallow.
c) The relevant size and # of visitor to both websites. (Why the huge difference? there are valid reasons.)
d) Why ATK is so beloved by so many cooks, chef's or not.
e) Why were so many of the recipes about meat? (insightful but not pursued because cheap insults seem to be more to your liking and level.)
f) What (e) says about the American palate. (insightful but not pursued)
g) History of ancient cookbooks (not pursued)
h) the value of polls and popularity
i) Democracy and the Internet
j) Unexpectedly good results from unexpected procedures (drop & roll the biscuit dough).
k) Legal meaning of best vrs. better, and legal requirements for their use.

So many good concepts presented a great opportunity in this thread for learning and discussion. Ya'll just wasted it.

But, i'm bored with you now. I may or may not return to this thread.
Enjoy.

[canadiangirl]

WOW,
You're kinda like the energizer bunny... Keep going and going and going-pissing people off. Why be so confrontational coming into a new forum? At least it was an interesting read....

[Jim]

This is a forum for insight and meaningful discourse. If that spirit is not why you are posting, please refrain. In other words... cut the nonesense and move on; life's too short.

[Nicko]

Sorry guys closing this one down doesn't seem like this is helpful to anyone. As always pm me if you have questions.