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#1 | |
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Executive Chef
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Giving Karma Question
Tried to give Karma to several folks (in the ISO Armenian recipes thread), but not seeing where or how to do so. Sorry, if it's staring me right in the face, but use to be below the poster's name (if I recall). Am I missing something? TIA
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#2 | |
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Certified Pretend Chef
Site Moderator
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There is a row of icons across the bottom of the poster's name area. The second one is a white bakance scale. Click on that to give Karma (reputation).
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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#3 | |
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Certified Master Chef
Site Administrator
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"balance" scale but it looks like some wadded up white paper for us older folks
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__________________
kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#4 | |
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Certified Pretend Chef
Site Moderator
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You ain't kiddin'. Someone had to tell me that's what it was.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan |
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#5 | |
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Executive Chef
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#6 | |
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Certified Master Chef
Site Administrator
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Me too!!!!
__________________
kitchenelf Administrator "Count yourself...you ain't so many" - quote from Buck's Daddy |
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#7 | |
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Sous Chef
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In situations like this mouse "hovering" helps a lot. Usually when there are ICONS that have no lable, such as the ones we are speaking of here, if you move your mouse pointer over them, don't click, you will se a short description of what the iconos for. That's how I learned. Alos, I'm with KE, dosen't look like a scale.
AC |
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#8 | |
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Certified Executive Chef
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Well, I thought it was asnow flake. Intersting perceptions people have
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela |
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#9 | |
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Senior Cook
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If you squint, it looks like a couple of eyes and a nose...
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Official member of the clubVegans die from arrogant smugness & sprout rot. - pighood |
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#10 | ||
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Certified Executive Chef
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Quote:
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