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New Forum Layout (enjoy)

post #1 of 23
Thread Starter 
To All,

Finally was able to complete testing of the new layout which I hope you find cleaner and a little more spiffy.

Please enjoy and remember if you want you can remove the ads on the site for only 12.00 a year (1.00 a month).

Just click here to find out how to do so. DONATE

If you have trouble please post in this thread or use our contact form here:

CONTACT CHEFTALK
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 23
Tiny glitch here.



This is the display in Firefox 3.0.3; in IE, it displays properly.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #3 of 23
Congratulations Nicko. It does have a more sleek and modern look.
My one concern is that sll the lettering seems a little pale, even a little fuzzy/unclear. Is that because it's not a dark black? I can feel my eyes straining a bit to read it.
And the grey/green framing is interesting but will take a little getting used to.

But really nice work overall!
Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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post #4 of 23
Thread Starter 
What is your screen resolution?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #5 of 23
Thread Starter 
Emily,

How does the font look now I changed it from the grey to black?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #6 of 23
Beautiful work, I love this new look
post #7 of 23
DEFINITELY better. But--and this is going to sound weird--is the posting font different from before? The individual letters in posts look a bit squished together which also makes reading less comfortable.
Also, are the avatars somehow less in focus? :crazy: Yeah, I can nit-pick with the best of them. :D
Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
Reply
Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
Reply
post #8 of 23
I'm running that version and have no problem. You might need to stretch your Firefox window, or it's a screen resolution issue as Nicko suggested.

Phil
post #9 of 23
Thread Starter 
Keep it wide people :D (screen size that is)..
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #10 of 23
Nice I like it :beer:
post #11 of 23
Very nice - sharp, clean look. Easy on the eyes. :cool:



Willie
post #12 of 23
phatch was right, maximizing the window fixed it.
Anulos qui animum ostendunt omnes gestemus!
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Anulos qui animum ostendunt omnes gestemus!
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post #13 of 23
Like the look, however I still get "Database" errors from time to time at least once a day or so.
post #14 of 23
Very nice..thanks :beer:
post #15 of 23
Took me by surprise at first but then I saw the announcement. I'm one that does get accustomed to things being a certain way yet the changes that have been made here over the last several months have been very easy to accept. It's nice to see a new format role out without many of the issues I've seen and experienced on other forums. Guess I can honesty say that's one of the things that makes CT such a great place to hang out!

Thanks Nicko, Jim and the rest of the CT Mods!
post #16 of 23
Thread Starter 
We are working on the database timeouts. Unfortunately we will have to deal with them for a little while longer. Sorry about this guys but it involves changing out the core framework which ChefTalk runs off of. This is my main focus now and I hope to have it wrapped up by end of year.



Thanks,

Nicko
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #17 of 23
Agreed. I sure miss having the new post forum. I really enjoy getting to see the new posts all togather.

Thanks for the great website to see what other foodaholics are thinking up.:cool:
post #18 of 23
Nicko,
Beautiful new site!! I too miss the new post forum option. It was so much easier. Great job.
post #19 of 23
Thread Starter 
What do you guys mean you miss the new forum post option? Just go to Quick links.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #20 of 23
Aha! I was wondering where the "mark forums read" thingy went. When I saw "Quick Links," I figured that meant links to related sites or something.
Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
Reply
Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
Reply
post #21 of 23
Thread Starter 
Do you want me to put a "Today's Post" link on the nav bar? Not a problem very easy.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #22 of 23
there was a "Posts since last visit" option - that may be in reference?

the "Todays Posts" in QuickLinks does same - the notation 'not updated since last visit' is a good indicator.

what I'd like to see, it may involve more customization than is provided, but....

when reading new posts, if the Next Thread button would actually go there
since posts are by default shown in reverse chrono order, "next" to the software is "newer" but on the list it's next line down and it's older hence not next. not a really big issue because one could develop the habit of clicking on "last" instead of "next"
but
the real kicker is if the "next" (or "last" - it's a definition problem) does not "cross sections" - so there's a lot of clicking back up, then next topic, first unread, etc.

what would be really neat is "Next post" click following the list of posts "as displayed" regardless of section.

one BB had an profile option to "skip to first unread" - dunno where; would need to look, and it could be whole different software.

and, coming from the (now obsolete) world of off-line readers, a feature sorely missed
is the "Hold Message" concept. sometimes one does not always have the time, or one wants to research the topic a bit before replying, but once read, you dang well better remember where / what it was because "re-finding" a post can be tedious. more than once I personally have simply "given up all hope" with the thought perhaps one day the topic will resurface . . . there's no message number to note (yes, I keep a note pad by the computer...) so it is a more complex "find the reference" than optimal. the off-line "Hold Message" function kept that message as "unread" until one intentionally removed the hold flag.
post #23 of 23
:eek:I visit many internet forums and I have never ever seen anything as nice as this come from a founder. Cheers to you Nicko. A "Todays Post" link would be great. Thanks. DT cypress.
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