or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What other cooking discussion forums do you read/post on?
New Posts  All Forums:Forum Nav:

What other cooking discussion forums do you read/post on?

post #1 of 23
Thread Starter 
Does anyone else read/post on any other cooking discussion forums?

I'm new here, and this one seems to be good. But, like my other interests/hobbies, I like to read several differnt forums.

Thanks...

Keith
post #2 of 23
try www.egullet.com it seems to be a much more active site.
post #3 of 23
post #4 of 23
King Arthur's Baking Circle

Fine Cooking Magazine's Cooks Talk
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #5 of 23
Would that not be cheating....LOL
This Is A
Self-Cleaning
Kitchen ....
Clean Up After
Yourself!
Reply
This Is A
Self-Cleaning
Kitchen ....
Clean Up After
Yourself!
Reply
post #6 of 23
Huh?
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #7 of 23
Not sure what I was trying to say......????

Long day!!!
This Is A
Self-Cleaning
Kitchen ....
Clean Up After
Yourself!
Reply
This Is A
Self-Cleaning
Kitchen ....
Clean Up After
Yourself!
Reply
post #8 of 23
post #9 of 23
CT is my #1 for a # of reasons

I do help moderate this sites food and wine forum.

http://www.erobertparker.com/ubbcgi/ultimatebb.cgi
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Reply
post #10 of 23
I go to egullet too. It is very active. One thread was started because of me complaining about the size of my kitchen and how it limits my creativity somewhat, and it grew to 5 pages in about as many hours. Some threads have hundreds of pages! (check out the bio section)
post #11 of 23
This ones good as well...http://www.chef2chef.com Great people there. These 2 are the best I've found.
Kelly
Reply
Kelly
Reply
post #12 of 23
I am a very longtime participant on Cook's Talk which is hosted by Taunton Press, publisher of Fine Cooking Magazine. It is an excellent forum with very experienced professional chefs and avid home cooks who have staggering hands-on experience. I've had an on-again, off-again relationship with the forum (mostly on-again :) ).

For a brief time I participated on the Cooking Light forum but gave up. I have found the conversation to be less than stimulating as it pertains to cooking - which is why I'm there. I've also noticed that there is a small, elite group of people who get responses to their posts. Mostly, I've found the group to be sheep, easily led and rarely, if ever, questioning of authority. As a matter of fact, disagreeing with one of the "stars" is so frowned upon - it gets you ostracized.

I love discussion forums - probably an offshoot of my love of chat. I don't chat much anymore. I like the fact that friendships can be fostered on the internet via discussion groups - and it's great to have a support base when you need to know the ideal temperature to roast something or the best spice cake! I once posted that I needed Thai ingredients when I was living in the desert southwest and I got a ton of e-mails from Taunton participants asking me what I needed and when. I don't need to see someone to consider him or her my friend.
Food is sex for the stomach.
Reply
Food is sex for the stomach.
Reply
post #13 of 23
I like Cook's Talk as well. I also had the same reaction to Cooking Light. I found that any input from other than the resident bread guru was met with aggression on her part!
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #14 of 23
...I also had the same reaction to Cooking Light. I found that any input from other than the resident bread guru was met with aggression on her part!...

I have never seen anything like it! Only a handful of people really contributed the information and God forbid you disagreed with one of the chosen few. No matter how much experience you had or how much evidence you had to the contrary, it made no difference. I find much more satisfaction from sharing information with people who actually want to share it. I found it almost a cult-like following of a small handful of people. "Blind obedience," if you will.
Food is sex for the stomach.
Reply
Food is sex for the stomach.
Reply
post #15 of 23
There's a breadbaking guru on the Cooking Light board? Funny you should say that. I never noticed anyone representing him/herself as a "guru". Goddess yes, guru no. No gurus over on CL. I think the problem is when people try to make themselves out to be such by making blanket statements.
post #16 of 23
Main Entry: gu·ru
Pronunciation: 'gur-(")ü also g&-'rü
Function: noun
Inflected Form(s): plural gurus
Etymology: Hindi guru, from Sanskrit guru, from guru, adjective, heavy, venerable -- more at GRIEVE
Date: 1613
1 : a personal religious teacher and spiritual guide in Hinduism
2 a : a teacher and especially intellectual guide in matters of fundamental concern b : one who is an acknowledged leader or chief proponent c : a person with knowledge or expertise : EXPERT


I'm sticking with guru :) I think my problem is with people who state their method/recipe/brand of yeast etc., is The Only Way.
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
"At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals." D. Barry
Reply
post #17 of 23
I dabbled alittle over at fine cooking. I found a guru over there in their baking discussions that turned me off. God forbid you don't agree with that persons opinion, the flock hover down and pelt you. Boring!
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply
post #18 of 23
I think I know which guru you're referring to over at Fine Cooking.

I still can't figure out who the guru is on CL. For the most part, the CL bread bakers are a friendly lot open to suggestion. So one person prefers a certain kind of yeast. Big deal.
post #19 of 23
I had a similar experience to Wendy's at Cook Stalk. Although in my case it was because I defended someone they did not like (remember Afra?). That was quite a while ago, but I still can't get past the cliqueishness there.

I don't have as much time as I used to to be online, but what time I have I divide between here,
eGullet, and On the Rail. Haven't been able to warm up completely to Chef2Chef or the newish forums onStarChefs -- but they have some okay discussions/questions from time to time. And I really miss being able to post on Chowhound, but it is SOOOOOOOO hard to do a search there!

I've got lots of information sites bookmarked, such as Saute Wednesday, but that's not to chat.
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
"Notorious stickler" -- The New York Times, January 4, 2004
Reply
post #20 of 23
Hey Susan, I liked that last link, thanks! (now I need more free time......)

How about: Where do you go when you need a recipe and you don't have time to try it ahead of time? or which site has given you the most recipes that you were happy with?

There for a while I was trying ones from finecooking, with pretty good success (only baking recipes). So one day I took the risk of making the ice water white cake posted under the tried and true catagory where I found others I really liked.............OH, not good! I wish I had made my own....I was at work and bummed that was my work.

Other then "trusted sites" I have a list of trusted people. Most of them come from this site. Angry, Momoreg, Panini, Anna-they've all really had great recipes and responses. I also trust Chiques (if I spelled it right) recipes so far at finecooking.

How about you?
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply
"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum
Reply
post #21 of 23
I've had the best luck with the Cooking Light bulletin board. We may act like sheep, but we are good cooks rather than pretentious snobs.

I've also had good luck with Epicurious. Allrecipes and Recipezaar are hit or miss.
post #22 of 23
I drop in on Cook's Talk once in a while to read the baking discussions(ok, I'm a lurker...). There's some good stuff going on over there and they do seem to be a close knit group of people. I absolutely love the magazine.
post #23 of 23
I think ths site is great the way it is, people are friendly, there are great topics and great replies.

Glad to be here.....
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What other cooking discussion forums do you read/post on?