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Tue Dec 13, 2011, 08:17 PM

Discussion: Pinned Threads - Please read and respond :)

Last edited Sun Jan 1, 2012, 09:04 PM - Edit history (2)

I was waiting on Skinner to set us up so I could pin this, but let's just get started and we can pin it after if needed. In the mean time, if you see it falling off the page, please kick it?


I'd like to discuss what type of threads we want pinned at the top of the forum. I see the need for two types of threads. Permanent and Temporary.

Permanent Pinned stuff would possibly include:
1. Our recipe collection (as described below)
2. Favorite Food Blogs and Websites
3. Cooking Tips

Temporary Pinned things would include
1. The Link to C&B at DU2 (for as long as we need it or the posts are still accessible)
2. Special seasonal posts - Like a Christmas Cookie Recipe Collection (which could later be incorporated into the pinned threads in some way) etc
3. Questions posted by either a host or a group member needing a discussion or a vote

I am sure there are more examples but I am just throwing this out there for discussion.

One big task ahead, is to decide how we want to break down the catagories for the PINNED RECIPIES
Can I ask you all to think about how you'd like to see it done and then post your ideas. The rest of us can ask questions, then we can decide as a group on the chosen option.

An example would be ` and in no particular order:
Appetizers & Quick Meals (self explanatory)
The Pantry (staples and canning)
The Bakery (Breads)
Slow Cooking (crockpots - soups - stews)
Meats & Seafood (all meals)
Fruits & Veggie Dishes (both vegetarian and vegan as well as side dishes)
Desserts & Beverages

These are just suggestions, and I welcome any breakdown that you want to discuss. We could easily pull out a Vegetarian and Vegan section on its own merits, i was just trying to save pinning space


I hope to see everyone participate so we can make some choices and move on to collecting yummy recipes to try.

Lucinda

Editing to add another thing I wondered about. We will be getting hide thread back. I wonder if it would be usable on pinned threads? Of so, you could hide all the threads and then just go unhide, if you wanted to look for a recipe. IS that likely? Does anyone program? I'll ask about it tomorrow!


UPDATE: Editing to say that we can hide pinned threads!

28 replies, 5235 views

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Arrow 28 replies Author Time Post
Reply Discussion: Pinned Threads - Please read and respond :) (Original post)
Lucinda Dec 2011 OP
beac Dec 2011 #1
Lucinda Dec 2011 #2
beac Dec 2011 #5
jwirr Dec 2011 #16
csziggy Dec 2011 #3
Lucinda Dec 2011 #4
flying rabbit Dec 2011 #6
franmarz Sep 2012 #28
pinto Dec 2011 #7
Lucinda Dec 2011 #10
Coyote_Bandit Dec 2011 #8
Lucinda Dec 2011 #9
Coyote_Bandit Dec 2011 #11
Lucinda Dec 2011 #12
Phentex Dec 2011 #13
Stinky The Clown Dec 2011 #14
GoCubsGo Dec 2011 #17
Lucinda Dec 2011 #19
madmax Jan 2012 #25
HappyMe Dec 2011 #15
Lucinda Dec 2011 #20
housewolf Dec 2011 #18
Lucinda Dec 2011 #21
The empressof all Dec 2011 #23
OswegoAtheist Dec 2011 #22
NashVegas Dec 2011 #24
pengillian101 Jan 2012 #26
flying rabbit May 2012 #27

Response to Lucinda (Original post)

Tue Dec 13, 2011, 08:21 PM

1. Have read and need to think about... K&R in the meantime. n/t

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Response to beac (Reply #1)

Tue Dec 13, 2011, 08:30 PM

2. Thankie for the kick and taking the time to think about it.

I don't see any reason to rush either.
It will be a lot easier to set it up once not have to redo it down the line because we moved to fast.

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Response to Lucinda (Reply #2)

Tue Dec 13, 2011, 09:22 PM

5. I think the only real issue is making sure we don't have so many things "pinned" that

the group doesn't look "fresh" and lively to the occasional visitor.

Maybe sub-threads w/in a pinned recipe post? So OP="Recipes" and set up sub-threads w/in the OP for "Appetizers", "Baked Goods", etc?

Now that DU3 manages sub-threads nicely it would be easier to see where things should go... and I believe you can post links to sub-threads w/in an OP too, so the OP could have direct links to the various categories, right?

Just an idea off the top of my Tempranillo-tipsy head (had this at mr. beac's holiday party... quite nice!)

http://www.cellartracker.com/wine.asp?iWine=787713



* we cabbed it home b/c we are tipsy but responsible

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Response to beac (Reply #5)

Wed Dec 14, 2011, 02:03 PM

16. Absolutely. I used to go into a group on DU2 about every so many months because when I went in

there would only be a few new posts. I would have been there more often if not for that.

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Response to Lucinda (Original post)

Tue Dec 13, 2011, 08:32 PM

3. I like your suggestions

And can't think of much in the way of improvement.

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Response to csziggy (Reply #3)

Tue Dec 13, 2011, 08:35 PM

4. Thank you! I was working from memory about some of the earlier suggestions.

C&B never ceases to surprise me though, and I am willing to bet someone will pop up with a much better idea.

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Response to Lucinda (Reply #4)

Tue Dec 13, 2011, 11:01 PM

6. Roll with it

I think this group would do well with a number of pinned threads.

PS the vegetarian group has their own pinned recipe thread, although I wouldn't mind seeing one here.

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Response to csziggy (Reply #3)

Tue Sep 25, 2012, 05:20 PM

28. It has been years since I was on DU-but I am back, and it has really changed-I like-FranMartinez

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Response to Lucinda (Original post)

Tue Dec 13, 2011, 11:24 PM

7. Suggest we don't over think the thing. The bane of good cooking, no? Some work, some don't.

I like - Recipes, Tips, Seasonal Dishes and Website Links.

A start. We can adjust as we go along, imo.



(ed for syntax)

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Response to pinto (Reply #7)

Wed Dec 14, 2011, 12:29 AM

10. Thanks for adding in your choices!

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Response to Lucinda (Original post)

Wed Dec 14, 2011, 12:12 AM

8. A few of things

First, I think we do need to be careful about having too many threads pinned. There is a balance between having an easy reference and distancing visitiors who have to scroll down past ten pinned threads to find the most recent discussion.

I think this concern can be addressed by using sub-threads. We would only need to have two pinned threads. The first could be for resources with the second being our recipe thread. Sub-threads within the resource thread might include (1) links to cooking blogs and websites, (2) a cooks reference, (3) equipment reviews, etc. The recipe thread could be sub-divided any number of ways. If space for sub-threads were not an issue I might suggest the folowing sub-threads: (1) appetizers, (2) soups, (3) salads, (4) main dishes, (5) side dishes, (6) desserts and snack items, (7) breads, (8) beverages and cocktails, (9) miscellaneous including condiments, mixes, food preparation, etc. I intuitively organize and search for recipes using these categories and except to find a variety of preparation methods, ingredients and cuisine within each category. Your mileage may vary.

Second, there is a Vegetarian, Vegan and Animal Rights group here on DU that has had their own recipe thread posted (on DU2 and expected to be continued on DU3). There has been some discussion of dividing that group into a food oriented vegetarian and vegan group and a separate animal rights activism group. Given that vegetarian and vegan cooking are addressed elsewhere on DU, I don't think this group is the appropriate place to post vegetarian and vegan recipes. FWIW, I say that as someone who makes a conscious effort to limit my meat consumption to about 4 meals a week.

Just my opinion.

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Response to Coyote_Bandit (Reply #8)

Wed Dec 14, 2011, 12:27 AM

9. Thanks for going on the record! I wandered around earlier today

looking at the larger posts and tried to get an idea how the long threads would look nested, on this software, and I haven't come to any real thumbs up or down opinion on how it might work for us, but I like the idea. Have you been looking around too?

I was trying to find one big enough to bring to the group as an example, and nothing fit yet.

Came back to say that part of me thinks about all the people who couldn't load that "thread that never dies" in the old lounge too. Another consideration.

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Response to Lucinda (Reply #9)

Wed Dec 14, 2011, 12:31 AM

11. I've poked around a bit

but I've also spend an inordinate amount of time (1) trying to get the sick old dog to eat and (2) researching what would seem to be an urgent need for an expensive car repair. Not exactly a stellar day.......

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Response to Coyote_Bandit (Reply #11)

Wed Dec 14, 2011, 12:35 AM

12. I'm sorry. Hope the doggie feels better soon and the car behaves. It's been crazy in my world too.

I had a thought and added it to my OP. If pinned threads could be hidden, we could technically have as many categories as necessary, and just hide them if we don't want to see them daily. Not sure it will work, but I want to ask about it.

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Response to Coyote_Bandit (Reply #8)

Wed Dec 14, 2011, 07:55 AM

13. I like these suggestions...

I was thinking there needs to be a Knives & Gadgets thread (what you have called equipment reviews) because we do seem to get many people looking for ideas about those but I agree about not having too many pinned threads. I think it's something that may have to be worked out as we go along.

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Response to Lucinda (Original post)

Wed Dec 14, 2011, 10:46 AM

14. I think an equipment thread could be useful

I *still* link back to some of our discussions from years ago. What pot set should I buy? What knives do I need? How do I season cast iron? Etc.

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Response to Stinky The Clown (Reply #14)

Wed Dec 14, 2011, 02:28 PM

17. That's a great idea!

I always appreciate the reviews of equipment on "America's Test Kitchen", and something like that would be really handy here, too. Especially given that people here actually use their appliances and tools for more than just a testing.

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Response to Stinky The Clown (Reply #14)

Thu Dec 15, 2011, 01:12 PM

19. It also might be good to have those old posts added

to the C&B archive link that we will have pinned here.

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Response to Stinky The Clown (Reply #14)

Sun Jan 1, 2012, 06:49 PM

25. How many more copper

pots can I get without Sparkly hitting me in the head with one.

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Response to Lucinda (Original post)

Wed Dec 14, 2011, 10:54 AM

15. Maybe divide it into 3.

Like courses in a meal --

1st Course
soups
salads
appetizers

2nd Course
main dishes
sides
sandwiches

3rd Course
best of all!


Then have Equipment/Gadgets


Humbly & hungrily submitted,
HM

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Response to HappyMe (Reply #15)

Thu Dec 15, 2011, 01:13 PM

20. Thank you for adding your suggestions!

I'm still waiting to be able to pin, hopefully we can get going soon!

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Response to Lucinda (Original post)

Thu Dec 15, 2011, 02:22 AM

18. I'm still working on my ideas

Sometimes I slow with these things.

I like much of what I see here, especially the ideas to include a kitchen eqpt/gadget review section. There's one thing I'm a little stuck on that I can't quite make up my mind about - breakfast items.

Pancakes, waffles, pigs-in-blankets, egg dishes and the like just don't quite seem to fit in any of the sections I've seen mentioned. So I guess I'd like to throw out the idea that "Breakfast Items" have it's own section.

I'll get my thoughts organized and get back to y'all


I still dream of having an online recipe collector that we could all use to post our recipes (and maybe the vegetarian/vegan folks would like to use it, too. Part of that dream is compiling the DU Recipe Book an on annual basis and offering it to the DU membership in general, sort of like the Photography Group's calendar that they produce each year. Comments?


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Response to housewolf (Reply #18)

Thu Dec 15, 2011, 01:18 PM

21. I eat breakfast foods at all times of the day, so I didn't even think of it in those terms!



I also think a collected recipes website project would be great. I've thought about doing one for myself in blog form for a couple of years now. A group collaboration would be more fun!

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Response to housewolf (Reply #18)

Mon Dec 19, 2011, 08:24 PM

23. We've tossed around the idea of a recipe book for years

I think the Admins concern is with copyright infringements. Recipes are a very tricky thing to research and "own" I would imagine that there must be some sort of clause in the law that gives greater leeway to religious organizations who seem to do these kinds of things regularly.

Who knows.

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Response to Lucinda (Original post)

Sun Dec 18, 2011, 03:44 PM

22. I'd def agree with a "Cooking Tips" pin

I'm self taught, so I'm sure there are a few things I'm doing in "unique" ways. Plus I'd say I'm still learning a few of the basics, like making stuff from scratch.

Oswego "Culinary Institute of my Kitchen" Atheist

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Response to Lucinda (Original post)

Mon Dec 26, 2011, 03:29 PM

24. I'm Not a Fan Of Multiple Pinned Threads

 

As nice as it is to have a reference, I believe it does often discourage new conversations to present a different take on previous discussions.

It's not like we're eGullet, where there's a specific mission/time investment.

Anything over 3 pinned threads is overkill. 2, really, IMO.

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Response to Lucinda (Original post)

Sun Jan 1, 2012, 08:33 PM

26. 2 Pinned threads are enough I think.

After that, perhaps sub-threads.

Well, for instance, I would not want a soup thread pinned to the top.

Speaking of soup..............

A spring/summer variation of split pea soup follows. Although this in no way replaces ALL-DAY split pea soup, it's not bad for a 17-minute version (no ham).

Fresh Pea Soup
Prep Time: 5 Minutes
Cook Time: 12 Minutes
Ready In: 17 Minutes
Servings: 4

"This classic French soup made with fresh peas and shallots comes together in a snap!"
Ingredients:
2 tablespoons butter
2 medium shallots, finely chopped
2 cups water

3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)
Directions:
1. Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
2. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

ALL RIGHTS RESERVED 2012 Allrecipes.com Printed from Allrecipes.com 1/1/2012

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=95110&origin=detail&&Servings=4

Read reviews at the link to tweak this up. For instance, use thawed frozen peas, and use chicken bouillon or broth, not water and there's more at the link.



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Response to Lucinda (Original post)

Mon May 28, 2012, 07:03 PM

27. How about a pinned recipe thread

so we can get the ball rolling?

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