Too many BS questions ( just to post ? )

We're not all pros.

The internet is full of opinions, but without knowing something about the person giving the opinion, it is of little to no value.

Getting the opinion and insight of someone you respect is the best part of the internet. In the early days of Eternal September - Wikipedia, the free encyclopedia I wrote an article for Novell's Certified Netware Engineer's magazine reviewing an O'Rielly book introducing the internet to the general IT person. My conclusion then was that the best part of the internet was the people.

I still think that's true.

Some people need guidance to find common sense. I don't understand where this angst is coming from. Maybe you should take a deep breath and gather your thoughts. We can't all think like you. For example, why is this non-cooking comment posted in the Food and Cooking forum? It will be moved to the Late Night Cafe.

Based on a lot of what I see on the internet, there's not many of those trees around.

And those trees grow in the soil of shared experience so yet again, get the counsel of people you respect.

Phil

Ah, this ain't nuthin' that a good enema won't cure... :rolleyes:
But now, after reading the "let-us foam" thread, I guess I need to apologize...
Agreed about letting food be food, rather than a science experiment.
At least with some of the phun-duh-mental elements, like lettuce.
It has a texture and composition that should be appreciated and presented as recognizable.
Not a "goo"...

"Food is so simple"

Food is simple... preparing it can be complicated. We are all here to learn. I think.

selling it, serving it, decorating it, the business of food, flavor combinations, politics of food, bev and food, how to match your strengths/passions with $,
food science or the whys.....reading about friends, acquaintances who have the same cult...food.
learning, stretching, growing......but most of all networking with others whom you share a common bond with......

As to teaching....it was a rude wakeup call a couple of years ago when a mid 30 something mother showed up at market with 3 small children in tow.....it was kid's day and I was making applesauce. She NEEDED a recipe. um.....peel the apple, put it in the pan, cover the pan, set it on med-low for about 15 minutes and there it is....you may need to shmush it alittle.
This is something I've taught preschoolers....two-three year olds, four year olds were making fillo dough strudel. But what hit me square between the eyes was not her cooking ignorance (well there was that), but that she was ok asking for information.....


as a follow up, one of the most talented chefs I've played with asked a couple of months ago how to make applesauce.....whether to peel prior to cooking, food milling......this is a guy who's been saucier at the top rated US restaurant (the one in NYC). Really good that he feels ok asking for info.

Cheftalk offers that, and many of us are grateful that Nicko has stuck with it through the years.

I know I've asked questions in the past that some would consider to be so simple that I shouldn't have asked. The thing is we all come from different backgrounds and share one common interest...food. I grew up in SE Georgia. We ate a lot of regional food. My interests have gone beyond what I grew up eating and I wish to go beyond the comfort zone in food prep. There are things I hear about or ingredients I see that I don't know how to cook. Yes, I am vey proficient at using google to search or reading recipe books. However, if you haven't cooked or even tasted the particular food in the past, it's hard to know if a recipe will actually work. I prefer trying something that I know someone else has made and it turned out well before I waste time and money on something that fails. Living on a budget, if I buy a new food, it needs to be edible. I've gotten some great ideas here and have cooked recipes other people have shared.

For a long time, I was intimidated by the level of experience here. I didn't post a lot at all and always felt my posts were beneath everyone here. Then I learned that the only way to gain experience is to ask questions and learn from people who know. I thank Nicko for creating a site where cooks of all experience levels can come together and learn from each other.

Chef,
The one reason I throw up questions is so that I sometimes get answers from real experience, not the internet. I can always use the internet to find out the grass is not green and the sky is hardly ever blue. One thing that kind of bothers me is someone who researches the internet and answers questions like it is coming from real experience. Sometime the research is not deep enough and it will sometimes actually misdirect someone. I'm refering to the pro forums. I zip through and if there is something I have direct experience with, I'll reply. I usually do not reply to something I know nothing about.
Now for a real question.
I just got a 1962 Corvair coupe. Dealer installed factory Air (SWEET!)
Now, do I sell the finished '74 Jensen Healey to bring the Vair to Sweet? or do I wait and redo thew Vair slowly?
pan

Leave the Healey in the warming drawer, and let the Corvair slow bake on about $250 a month for six years...
A final flash charge of cash may be needed to give it the right "caramellized glazing"...

If you've figured out that you love something, but dont understand it, cos theres so much of it, you ask for help. End of!

Gaun yersel', Bughut!

you guys typing English?

Nae... ;)

Have a drink, count your blessings, and if you don't like it here -- don't come.

We're human. Perhaps not everyone is a super hero like you.

Personally, I love "stupid" questions -- because they usually bring up topics that are very worthy of discussion.

As a professional... give.

Cheers! S

Ishbel is being supportive... Definitely not english

Aye, yer no wrang, BH!:D

oh, the other England breakaways that speak/write with an accent....
BH?

'England breakaways' shroomgirl?

Go an wash your mouth out... we are not 'breakaways'.. In fact, OUR king became the king of the United Kingdom.. not the other way around:)

As much as we respect the english, we are not english. and definitely not breakaways. They tried to conquer us on many occasions in our history, but we're striving to be an independent nation again. Hey, I sound like an SNP (Scottish National Party) candidate. Either that or i've seen brave heart too often.
Anyway we're Scots

Nice attitude:rolleyes:.As a friend put it to me when I was griping one day about "It's common sense;why doesn't he or she know that?",he said "What is common sense to us is not to everyone."

Part of being a professional in this industry is to be willing to teach to those who don't know [and without being a completely arrogant putz about it unless you're a CMC with the goods to back it up] and to always be willing to learn more than what you do.

ok, my ignorance is showing through......Irish, Scots, English, Welsh.....not sure where their allegiance lies. Saw Brave Heart, just watched the Aussie actress in Elisabeth, actually studied Henry the Eighth for a semester is college (way better than a seedy novel, that guy was something else)......

this is a definate area I could use re-educating. USA has a young, strong country's bravado.....our schools did not really address foreign history that much.....a smattering of world history that needed to cover, well everything else that's happened since well forever, in a few months......

There was alot more US history that also mentioned the other countries involved....but since we are alittle over 200 years old that frankly is not that much history. And the books used were usually written with a "white man's" veiw point.....women, other ethnic races, anyone who did not fit the profile got a short shrift......not trying to pick a fight, just remembering the history lessons of 1960-70's.....
One of the funniest, saddest things, is my sister in law has a master's degree in education and really does not know Asian....take your pick.....countries.
Generic national geographic stuff, not in the catalog. In charge of thousands of children's education each year.

Interesting, to compare that to the inclusive class I took in Early Childhood degree that had one semister, one brief section on autism....or one project on working with blind kids.....um hello, and they will be mainstreamed into regular classrooms. Believe me when I say there was not alot of thought put into educating the educators on child diversity in learning..........

Wow, this is a bit harsh, don't you think? Yes..there is the internet but some people don't know how to navigate it or are lazy. Some people also need more handholding than others.

I do understand totally where you are coming from, because sometimes when I read the forum and some of the questions posted I too shake my head in wonderment...but I'm NEVER ever rude enough or Narcissistic enough, ( even with 30 years experience in cake decorating) to EVEN BEGIN to think I know "EVERYTHING."

And, you may have a "TREE OF COMMON SENSE" growing in your back yard, but I don't think that you're really taking good care of it, nor eating it's fruits when you come here and make this kind of post.

It made me sad to read what you had to say, and posts like this are very , very hard hitting to some of us...especially those of us that have a hard time with ENGLISH as a second or third language.

I'm just going to put it down as you having a frustrating and difficult day and didn't censor your self or your thoughts before you hit the "SUBMIT REPLY"

I must say, that I love it here, this is the ONLY forum that has come across with the UTMOST professionalism, and respect...even when poking fun at each other.

If this is your "TRUE" feelings and you are not apologetic, then maybe this is not the forum for you, there are many, many forums out there that trive on drama, in fact encourage it.

But, as I stated before, maybe you just need a hug today? :(

(please excuse my poor English and Grammar...post like yours make me very hesitant to participate more ...Just so you know, since we are sharing our opinions...)

"posts like yours make me very hesitant to participate..."

Kinda says it all. Nicko designed this site to further culinary information, give space to those that want to just hang out with others that cook...or wanna cook.....

I for one, hate reading that someone is hesitant to participate because they may ask a "stupid question".....

Risque Cakes
As a Scot - I can only say that we learn English at school, but many of us choose to use the languages of Scotland (other than the Gaelic) in our everyday life - Lallans and the Doric.

You write well enough for me to understand, so as we Scots would say 'dinnae fash yersel'...!:D

Risky,

Your English is fine.

We'll have to work on the "double meanings" of some of the words.

Like "compliment" (i think that was one you were have minor diffiiculty with)

It can either mean to go well with something, "That shawl compliments your dress." or to give praise, like in giving a compliment, "You have made some very nice pastries."

Y'know, I thought we might have been a tad hard on ma facon. Perhaps He/she was having a bad day/pms/kids were playing up/not getting any. But after checking out previous posts, i reckon he/she is simply down on people and thinks arrogance is cool. Please correct me if i'm wrong. On that subject, am i right in thinking Ma facon is french for My way. Hmm
I would seriously love to know what Ma Facon considers to be "real food" and"real questions" ...no really

Hey Shroom,
What you were saying struck a real chord with me. I've long believed schools and universities dont cover the real life issues that would assist kids as they grow and those they do cover are laughably short and often leave people hungry for more with no where to find it... Unless theyre willing and able to pay for it privately.
I think, for instance that sign language should be mandatory for at least a year at some level of education. I have a list of gripes. I'm half-way through putting my 3rd son through high school, so you can imagine.


Anyway we Scots are a patriotic, passionate and often arrogant lot. Reminds me of the Americans
I guess we should stick to the international english when on a thread, but its good to talk to a fellow Scot now n then.cos thats how we hear the language spoken around us on an everyday basis. I for one promise to just lace my threads lightly with illegible stuff out of respect for others. And i wont assume that the whole world knows our history cos obviously it doesnt.
Slainte(cheers):)

After much reflection... isn't part of the beauty of cheftalk the fact that we are able to interject and share our true natures. We are all allowed to wear the Grumpy t-shirt on occaission....

XXXOOO Cheers! Stevie