Cookaholics Bulletin Board

Years ago, I could manage the impersonal nature of that board. But now, they've become absolutely dictators of where posts live. I posted a very legitimate and professionally-oriented post, and I got an email from one of the "hosts" telling me they moved it to (a completely inappropriate) forum. Enough. Do you have to be FatGuy or forum host to allow your posts to appear where they should?!

Amy

Amy,

You are very lucky. If they find out that you don't live in NYC, they become incredibly condescending.

I was once accused of being a shill for a restaurant and it wasn't even No. 7. They go really nasty after I explained the situation.

Sam Kinsey went to the UofWisonsin in Madison. His response to our shared university was insulting. Like, Newsweek explained, eGullet is managed by maladjusted, overweight, self-important eccentrics.

Tim

Yeah, I have only visited it a couple of times in the last year or so. I thought it was just me...

Glad to hear (although sad) it's not only me who finds that board unwieldy.

Amy

But then, where ... sure here is nice, but a large, non-jello-loving community is useful.

I haven't had the same experience with eGullet.

My only issue with it is that it's rather cold; I can discuss technical cooking questions on there but I don't feel like I know anybody.

Oh, and also that there's never any posts about anywhere outside of greater New York.

Basically, I only go to eGullet when this board is slow (not for the last two months) or when I have a technical cooking question and nobody here knows the answer.

I read over there a couple times a week, post very rarely. There are topics of interest to me, and I do enjoy the dinner thread (I'm nosy about what people eat and how it looks).

The lack of warmth surprises me, considering how many of the people there have posted together for a long time.

I spend time there occasionally, only to get bored quickly. I agree Trinket, a lack of warmth, personality, etc.

Just too robotic. I find I am not myself if I post, too stiff or something. Let's have a little fun and be a little spontaneous while we are at it.

It is a bit cold there, but I still visit at least weekly. I'm doing the food blog the week of March 20th. I've never done anything like that before and have been spending time outlining where I want to visit, what to cook, etc.

Rhonda

I've joined - twice. I lost my name & password the first time. But I've never posted. I find it a little too intimidating.