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04-29-2006, 08:22 AM
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#1 | | | | | | | Certified Executive Chef
Profile: Join Date: Sep 2004 Location: USA,SouthCarolina
Posts: 2,642
| | Request for keeping topics 'on topic', please? !
Don't mean this to be snippy at all, but have noticed on a few topics folks get way off topic with chit-chat, etc. If it's a topic I've replied to, and I notice there are new posts, I go to the topic to see other's comments, and then get sidetracked and waste time with a lot of chatter that's not related at all to the OP. Because I don't have a lot of time these days to just 'browse' the forums, it's really frustrating to open a topic, scroll down to new posts, and then just see lots of posts that are unrelated to the topic.
Wow, just realized this does sound snippy; oh, well - please take it for the spirit in which it's meant.
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04-29-2006, 09:10 AM
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#2 | | | | | | | Certified Executive Chef
Profile: Join Date: Aug 2004 Location: USA,Maine
Posts: 4,100
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I can understand a few off topic comments, but your right, sometimes it gets wayyyyy off track and in those cases I think PM's would be best.
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04-29-2006, 09:20 AM
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#3 | | | | | | | Certified Master Chef
Profile: Join Date: Sep 2004 Location: USA
Posts: 10,858
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I will plead guilty to contributing to that, marm. I've always enjoyed the way conversations around here evolve into other topics, but I can appreciate how frustrating that is for people like you with limited time.
I'll try to be more careful in the future and run my mouth in the appropriate forums.......
__________________
Kool Aid - Think before you drink.
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04-29-2006, 09:37 AM
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#4 | | | | | | | Certified Master Chef
Profile: Join Date: Oct 2004 Location: Southern Illiniois
Posts: 7,717
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Same here. I tend to digress.  I will try to be good.
__________________ We get by with a little help from our friends | | |
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04-29-2006, 09:48 AM
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#5 | | | | | | | Certified Master Chef
Profile: Join Date: Aug 2004 Location: joisey
Posts: 11,739
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mea culpa too, marm.
but of course, we are a gabby bunch, with lots of passion for many things. are we all supposed to bottle that up? (if we could, jkath would be on an infomercial selling the stuff.)
maybe you could free up some more time to enjoy a chat, ya know, smell the roses?
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everything is on its way to somewhere.
everything.
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04-29-2006, 10:13 AM
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#6 | | | | | | | Senior Cook
Profile: Join Date: Mar 2006 Location: Utah, near Park City
Posts: 272
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I totally agree. It is distracting and impolite... now what are we having for dinner tonight, are we using the bread machine? and what is the best knife?
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Favorite Quote: "Time Flies Like an Arrow - Fruit Flies Like a Banana"
Groucho Marx
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04-29-2006, 10:26 AM
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#7 | | | | | | | Certified Executive Chef
Profile: Join Date: Dec 2005 Location: Suburb of Chicago, IL
Posts: 2,614
| | Quote: |
Originally Posted by mudbug I will plead guilty to contributing to that, marm. I've always enjoyed the way conversations around here evolve into other topics, but I can appreciate how frustrating that is for people like you with limited time.
I'll try to be more careful in the future and run my mouth in the appropriate forums....... |
I say what she says!
__________________ Michele Marie | | |
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05-08-2006, 04:05 PM
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#8 | | | | | | | Certified Executive Chef
Profile: Join Date: Sep 2004 Location: USA,SouthCarolina
Posts: 2,642
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Please - y'all are family! I was referring to one or two particular threads that turned into a sort of private chat between 2 folks (newbies, both!); just got a little annoying. I know I've been guilty of the same thing, but there's a difference between going off on a sort of related topic, and using that topic for a 'hi, how are you' thing. Please don't be mad at me, please please? | | |
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05-08-2006, 04:13 PM
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#9 | | | | | | | Senior Cook
Profile: Join Date: Aug 2005 Location: Northern California
Posts: 354
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Marmalady,
I'm furious that you are trying to keep people from wasting my time and yours with off-topic and unrelated posts in threads.
Not really! I'm just glad that you have the nerve to say what I'm thinking. I too have limited time to browse the web and I very much enjoy the discussions in Discuss Cooking, but I rely, as you do, on the threads being on topic so that I can better use my scarce time and resources to learn and be helpful (when I can).
Thanks for sticking your neck out and verbalizing what I was reluctant to say.
I'll try harder to stay on topic and I would appreciate everyone elses' efforts.
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05-08-2006, 04:39 PM
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#10 | | | | | | | Certified Executive Chef
Profile: Join Date: May 2003 Location: The SPAM eating capital of the world.
Posts: 3,558
| | I've posted this before, but maybe it's time to post it again. Make sure the sound is on. http://www.albinoblacksheep.com/flash/posting.php Sometimes though, there are some interesting things that do get added to a thread even if it goes off topic a bit.
__________________ "Boldness has genius, power, and magic in it." Johann Wolfgang Von Goethe | | |
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