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New website design

Poll Results: Do we like the new site?

Poll expired: May 18, 2010 This is a multiple choice poll
  • 48% (18)
    Love it
  • 16% (6)
    like it
  • 8% (3)
    can live with it
  • 13% (5)
    needs a few changes
  • 2% (1)
    needs a lot of changes
  • 10% (4)
    ahhhhh.what have they done????
37 Total Votes  
post #1 of 34
2/16/10 at 10:15pm
Thread Starter 
So, what do we all think of the new website?
  • I've noticed that the photo galleries are reversed. i.e. they are showing the oldest photos posted not the most recent-so, if you post a photo it goes to the end of the list on the last page.....? That might need looking at.
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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post #2 of 34
2/16/10 at 10:19pm
Thread Starter 
I don't think you can see who's on-line like before. We used to be able to see who and how many members were viewing each forum
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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post #3 of 34
2/16/10 at 10:28pm
There's not a list of who is online anymore, but you can still see how many users are browsing each forum directly below the forum title. Also, I'm sure you've noticed there is an online/offline indicator under the user name on the posts and on each users home page (there is an invisible mode option though).

Also, just so everyone is aware, Nicko created a couple of new forums towards the bottom of the forum page. One is for feedback and one is for reporting any bugs you might come across while using the new platform.
Anulos qui animum ostendunt omnes gestemus!
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post #4 of 34
2/16/10 at 10:43pm
at the bottom of the page i see "active users" that says how many ppl are using the site, and i found that if you click on that you can see who?
 ~expert eater. novice cook.~
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post #5 of 34
2/16/10 at 10:49pm
Good catch, lolamb, I forgot about that.
Anulos qui animum ostendunt omnes gestemus!
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post #6 of 34
2/16/10 at 11:06pm
Hmmm...just posted a reply and it didn't come up, so I'll start again :)
Haven't had a really good look around, so somments will be limited for the moment.

!.  Really don't like the green.
2.  Something weird has happened to my details listing.  As in:

 
What I do for a living:

 		 Domestic disaster & business owner

3.  Whatever happened to my fat bellied avatar :(  I liked it.  Or is it still there somewhere but I just can't find it?

4.  Why have we not got descriptions as in "Just Like Food" or "line cook" anymore?

5.  Hey the Edit function is better

Will go for a better look as time alows.

DC
Edited by DC Sunshine - 2/16/10 at 11:18pm
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #7 of 34
2/16/10 at 11:44pm
Quote:
Originally Posted by DC Sunshine View Post
2.  Something weird has happened to my details listing.  As in:

 
What I do for a living:

 		 Domestic disaster & business owner

Different editors and sites have different ways of representing ampersands in posts; I've noticed that particular little hiccup all over the site. I fixed the one in your profile.
Anulos qui animum ostendunt omnes gestemus!
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post #8 of 34
2/17/10 at 12:58am
Greg - many thanks.  Getting used to the green.....posting replies in threads is way improved too.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #9 of 34
2/17/10 at 4:38am
 Hey everyone,

Thanks for the comments. It is definitely going to take some getting used to that is for sure. The & symbol is an issue it looks like site wide but it will be fixed. 

Your avatar should of been imported if it was not please let me know. Keep in mind if you had no avatar you get one with the new system.This can be changed via your profile page.

Users titles should of been imported I will check on that.
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)
Places I Have Cooked
(8 items)
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post #10 of 34
2/17/10 at 5:38am
   I really like the new format.  The search engine is probably my favorite feature from Huddler.  So simple yet powerful.  I also think the wiki's will be a nice feature once people start to get more comfortable with the new site.

  All in all...I really like it!  Although it will take a bit of time before people get comfortable to it.

   Off to Nola today...so I won't get to browse around the new site>>>>  see ya later :)

   dan

Enjoy the Food!

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post #11 of 34
2/17/10 at 5:53am
Thread Starter 
google ads at the top of the page block the view of the utensils, which I assume are part of the new logo and a nice touch.
Surely this is not deliberate????
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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post #12 of 34
2/17/10 at 6:35am
I really like what I'm seeing so far.  I don't have alot of time to play on the computer today so checking out the features is going to have to wait.  

I love the utensils at the top of the page, but the google ads block it out.. is it possible that they can be moved?
OK ... where am I going?.. and WHY am I in this handbasket??
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post #13 of 34
2/17/10 at 6:56am
It'll take a bit of getting used to, but then I was pretty happy with the 'old' design!  I don't like the green, though - I find it one of the colours my eyes just don't seem to like!
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post #14 of 34
2/17/10 at 7:34am
I love it! It is bright and clean looking and the site did need a face lift. 
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post #15 of 34
2/17/10 at 7:47am
Quote:
Originally Posted by Ishbel View Post

It'll take a bit of getting used to, but then I was pretty happy with the 'old' design!  I don't like the green, though - I find it one of the colours my eyes just don't seem to like!

Ishbel, I agree the green is a bit glaring to get used to. I have been looking at it for a few weeks now and it does start to grow on you so give it some time. :)
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)
Places I Have Cooked
(8 items)
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post #16 of 34
2/17/10 at 7:47am
After posting on this new board, I have to say I love it more than I thought I did.  I love the way the preview works and I love the way the image uploader works.  Really nice!
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post #17 of 34
2/17/10 at 8:54am
There are some things I like and others not so much. The page is really a bright white. It's a bit much IMO. Do we no longer have "friends"? I don't see that in my profile nor can I see who has viewed my page. Of course it's always easy to notice the things we don't like.
Any thing that improves the site and helps make enough $$$ to keep the place running is good with me. Will we still be supporting CT with the Amazon purchase? (ordered a book yesterday).

Thanks guys. From some one that types with one finger I'm always amazed with the techno-savy of others.


Dave
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #18 of 34
2/17/10 at 9:02am
Darken up the unread threads color a bit, hard to see with older eyes!
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post #19 of 34
2/17/10 at 10:01am
Will we still be supporting CT with the Amazon purchase? (ordered a book yesterday).

Absolutely, Dave. But with a slightly different system.

Instead of a single button, each book has a direct link. To find the book you're interested in, first click on the Reviews button. Then Cookbooks. There will be a page of categories. Hopefully, your book will be in a natural catagory. But Amazon doesn't always work that way. So if you look at the top, right, there's a line that says "Something missing? Add item." Click on that box, and you'll get a dialog box in which to type the name of the book. Do that, and you'll get a list of titles. Your's should be among them.

When you go to the review page of that book, look at the top right. There's a box that talks about the book's availability. Click on the book title there, and it will take you right to the seller, which is almost always Amazon. Any of your purchases made then will be credited to Cheftalk.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #20 of 34
2/17/10 at 10:21am
Hmm,  the new format is much more user friendly.   I like the wiki thingy
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post #21 of 34
2/17/10 at 10:30am
Quote:
Originally Posted by Epi View Post

Hmm,  the new format is much more user friendly.   I like the wiki thingy
 

So get posting a wiki!
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)
Places I Have Cooked
(8 items)
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post #22 of 34
2/17/10 at 10:38am
I will Nicko. . .in due course

Ok, I went through it one more time.  Like seriously, this is by far better than the old format.  Thumbs Up and Nice job.   Everything is right at your finger tip - one click and your there.
Can we get a kissing/wink smiley, so I can blow a kiss or wink at the person who came up with this format. lol
Edited by Epi - 2/17/10 at 3:10pm
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post #23 of 34
2/17/10 at 11:23am
Thanks for the info KYH! I'll be sure to use that feature. 
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
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post #24 of 34
2/17/10 at 11:29am
Duckfat, I suggest using the review pages because there is so much information on them. You can, for instance, click on the "specs" button and find out all sorts of things about the book or product. And there will be any reviews from Cheftalk members (or write one yourself). Etc. Really worthwhile.

I particularly like the proactive nature. If I write a review, for instance, and you disagree with all or part of it, you can post your comments and ratings right there. In short, a total picture for other members about what their peers think of the book or product.

But, as a shortcut, you could click on any review page, go the the "where to buy" box, and link to Amazon that way. Then do your navigating at Amazon. Anything you put in your shopping cart during that session will accrue to Cheftalk, just as in the old days when you used the single button link.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #25 of 34
2/17/10 at 2:27pm
OK, I'll give it time - but as you know, I'm off to Australia, early next week, so it'll be at least 7 weeks before I get back!
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post #26 of 34
2/17/10 at 5:00pm
Was a design goal to make things as unreadable as possible?  If so, they've succeeded. If not, well, green on green in an ugly font is pretty amazingly awful.  It's making my eyes water. 
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post #27 of 34
2/17/10 at 5:34pm

Like everything new its going to take time ....as for the color, green is nice.

There is nothing wrong with change, if it is in the right direction." W.C.



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post #28 of 34
2/17/10 at 6:52pm
i have a photo bucket acc. but cant figure how to post from there ????? whats the deal ??? heres how I do it on other sites but it ends up show the picture.....any help

[IMG]http://i291.photobucket.com/albums/ll305/fryguy_photo/rthghhf013.jpg[/IMG]
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post #29 of 34
2/17/10 at 7:02pm
rthghhf013.jpg

Click on the icon on the editor that looks like a postcard. On the pop-up, click on the "image url" tab. Paste the url in the "import url" field and click ok. This platform doesn't use BBC code, so the old [IMG][/IMG] tags won't work.
Anulos qui animum ostendunt omnes gestemus!
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post #30 of 34
2/21/10 at 1:12pm
Hi Nicko, I like the new design although it takes me some time to get used to new things.  The only thing I miss is that when a thread has been updated it used to appear in boldface. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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