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10-01-2009, 01:47 PM
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#1 | | | | | | | Sous Chef Site Administrator
Profile: Join Date: Feb 2002 Location: Dallas, Tx
Posts: 888
| | French's Recipes for Discuss Cooking
I just wanted to let everyone know that French's has provided us with some recipes to post in our site for everyone to enjoy. This Sweet Skillet Chicken recipe is one of them provided. We will be posting between 20-50 of these recipes over the next week. If they look good, we'd love to hear some feedback if you cook them. Hopefully there will be some tasty dishes!
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10-01-2009, 02:41 PM
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#2 | | | | | | | Sous Chef
Profile: Join Date: Mar 2006 Location: Oregon
Posts: 840
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Personally, I'd rather see more overt advertising than to have 20 - 50 threads disguised as posts.
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10-01-2009, 02:47 PM
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#3 | | | | | | | Sous Chef Site Administrator
Profile: Join Date: Feb 2002 Location: Dallas, Tx
Posts: 888
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David, I understand your point. Please consider that these recipes were provided to us at no cost. They will be included in the search engines and hopefully people will find our site when they are Googling for recipes. Although French's does get exposure through this, we also get some great recipes to add to our archives which could lead to hundreds or even thousands of people finding us over the years. IMO it's a win-win situation.
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10-01-2009, 03:27 PM
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#4 | | | | | | | Executive Chef
Profile: Join Date: Jun 2007 Location: usa
Posts: 1,861
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Well, so far I have gotten two new ideas for stir fry seasonings, and
one for using BBQ sauce.
Thanks, French's. :)
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10-01-2009, 03:49 PM
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#5 | | | | | | | Executive Chef
Profile: Join Date: Dec 2008
Posts: 1,868
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and one can always use a different brand of worchestershire (how DO you spell it?) sauce...
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10-01-2009, 03:54 PM
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#6 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,062
| | Quote:
Originally Posted by Wyogal  aworchestershire (how DO you spell it?) | Whatsthishere sauce.
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The surest sign that there is intelligent life elsewhere is that they haven't bothered to get in touch with us yet.
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10-01-2009, 11:48 PM
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#7 | | | | | | | Senior Cook
Profile: Join Date: May 2009 Location: landlocked in Southwest U.S.
Posts: 106
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It's a slippery slope. Journalism's sacrosanct line in the sand between Editorial and Advertising. No pact is a "win-win", it just depends on the sensitivity of your balance scale.
Andy R, just please be sure that each posted recipe explicitly states that it has been submitted by French's, a company producing condiments available in a supermarket near you. NOT by a Discuss Cooking Administrator.
Having said that, I welcome all recipes. I would be more welcoming if, I try it in my kitchen, post a subsequent thumbs-up feedback, and the French's Company sends me a discount coupon via my DC membership email account for my next purchase of their products. Now that would be a win-win interaction.
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"Don't be a baby. Eat the head!" ~Yao Ming, on the phone, to Charles Barkeley
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10-02-2009, 12:54 AM
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#8 | | | | | | | Certified Cake Maniac
Profile: Join Date: Feb 2007 Location: Home of the 2010 Olympics...Give or take a couple of kilometers!
Posts: 8,120
| | Quote:
Originally Posted by GB Whatsthishere sauce. | GB, You won't believe me but I posted this in the Sweet Skillet Chicken recipe before I saw yours! I thought that was only a Canadian joke! 
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"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith
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10-02-2009, 07:16 AM
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#9 | | | | | | | Chief Eating Officer
Profile: Join Date: Jul 2004 Location: USA,Massachusetts
Posts: 23,062
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Great minds think alike Laurie 
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The surest sign that there is intelligent life elsewhere is that they haven't bothered to get in touch with us yet.
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10-05-2009, 09:30 AM
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#10 | | | | | | | Senior Cook
Profile: Join Date: Aug 2004 Location: Florida
Posts: 224
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Alix, Can you please put "French's" on the subject line of these recipes, so that we can avoid clicking on them if we wish?
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