Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pet Peeve - Hum Drum Threads from Long Ago Should Stay in the Past, IMHO

Lately there sure seems to be a lot of hum drum threads from months and even years gone by getting resurrected.  Check the dates on threads your searches pull up before posting a comment.  Old threads explaining an innovative technique or outstanding recipe are nice to reset from time to time (like Car Wash Mike's Ribs, Travis' Brisket or Cazzy's Wings).  To keep the forum fresh, old threads detailing someone's ordinary supper cook from last year should probably stay in the past.  Sorry for the gripe.   

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Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

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Comments

  • MickeyMickey Posts: 13,634
    Not more pet peeves, just when I thought the forum was safe. Who the hell brought up ManGrates again?
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • Z_EggineerZ_Eggineer Posts: 536
    So you are mad at someone for actually using the search function on a forum?

    I thought the veterans wanted us to do this so they don't have to re-answer something they have already said 100+ times...
  • AviatorAviator Posts: 1,429

    Fred, respectfully, would you be pissed off if I were to find one of your cooks from last year, liked it and had a genuine question about it and post in it?

    I think there may be a reason why that thread came up again. Otherwise we may just as well delete all posts from 1012 and earlier. ??

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • @Z_Eggineer & @Aviator - I'm not mad at anyone nor would I be pissed off at anyone who looked at one of my old cooks and wanted to ask me a question about it.  I just think  everyday kind of stuff should be current and not somebody's Tuesday night supper from last June.  Questions are great and can be a great learning tool.  Comments that resurrect these hum drum old threads like "Umm!  That looks good!"  or something to that effect seem strange to me.  Possibly because the cooks themselves are "everyday" and the cook may not even remember the cook or posting it.  Especially if alcohol was involved.

    I didn't mean to ruffle any feathers and I didn't mean to disrespect anybody.  Now if you will excuse me, I'm going to look for a post of somebody's burger cook from last year or the year before so I can share my comment of "Umm!  That looks good!" 

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • henapplehenapple Posts: 10,455
    rough night at awana tonight? I've made that mistake before.... did @Mickey say mangrates?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Hi54puttyHi54putty Posts: 1,322
    I only read the threads that interest me...new or old. 
  • FanOfFanboysFanOfFanboys Posts: 1,589
    I agree. A lot of really old threads get brought up for a pointless of comment of "looks good!" Or "how'd it turn out?"
    Those are pointless comments on a thread from last year. And it just pushes a new thread down closer to the bottom.
    If its a old thread and you have a question about technique or something then it makes more sense to bring up, tho even then making a new thread w/ link to old makes more sense.
    Many forums have a rule against rehashing old threads for no purpose. This place is very lax, which I love, and mostly member run, which I love even more. But I don't care to see a "nice cook!" comment on a 2 year old thread. Just my $0.02
    Boom
  • six_eggsix_egg Posts: 593

    I had someone ask me a question about my Valintine's  day cook. It was nothing special however I answered them in a personal message so thread would not get put back on top.

    I have to agree with Fred on this.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

  • FanOfFanboysFanOfFanboys Posts: 1,589
    Hi54putty said:

    I only read the threads that interest me...new or old. 

    Difference in reading old threads and putting a comment that's irrelevant. I read a lot of old ones for cooks. If I have questions I PM or make new thread.
    Boom
  • hondabbqhondabbq Posts: 765

    So do you know how to clean a lobe of $200 KG Fois Gras? I do.

    Well Fred, please find it in your heart to try and fogive those of us who do make "everday meals" that you find uninteresting. I think alot of those questions or comments are made by new cooks like myself who come here looking for answers on how to properly, efficiently get the most out of our eggs.

    I am a chef by trade and I do Chefs tables for private functions on the side.  We are talking      8-10 course dinners for up to 12 ppl done in their house. What seems to me to be a simple dinner, alot of guests are amazed at the food and presentations. I hear "wow that came off of my stove?". My response is "it has nothing to do with the stove." To me, this is what is happening here.

    What you take for granted as an "everday cook" to someone else is an accomplishment. I can cook the pants off of many in my world but the egg is still new to me and I am learning.

     

     

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Smoker.

  • Sorry again. I didn't mean to ruffle feathers. Just suggesting people look at the date of the thread before commenting. I dug up one from January 2011 from someone who doesn't post here anymore and commented it looks good. That puts that "ancient" thread on top and the guy isn't here anymore. I was only suggesting to people to check the date. Once again, my apologies.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • doubledouble Posts: 1,212
    Sorry again. I didn't mean to ruffle feathers. Just suggesting people look at the date of the thread before commenting. I dug up one from January 2011 from someone who doesn't post here anymore and commented it looks good. That puts that "ancient" thread on top and the guy isn't here anymore. I was only suggesting to people to check the date. Once again, my apologies.
    Damit Fred you trouble causer ;-)
    Lynnwood WA
  • I think this mostly happens when people search (which is good) and don't notice what they are looking at is an older post. I've done it. We've had a ton of new members the past few days (and frankly all year) that are digging in to the site and trying to get up to speed. These are all good things. While I agree that digging up and old post and writing "looks great" or whatever on purpose is not a great thing, my guess is that's pretty rare. Lots of great data on this forum so older stuff is going to pop up from time to time. 

    No worries- keep on eggin'.







  • hondabbq said:

    So do you know how to clean a lobe of $200 KG Fois Gras? I do.

    Well Fred, please find it in your heart to try and fogive those of us who do make "everday meals" that you find uninteresting. I think alot of those questions or comments are made by new cooks like myself who come here looking for answers on how to properly, efficiently get the most out of our eggs.

    I am a chef by trade and I do Chefs tables for private functions on the side.  We are talking      8-10 course dinners for up to 12 ppl done in their house. What seems to me to be a simple dinner, alot of guests are amazed at the food and presentations. I hear "wow that came off of my stove?". My response is "it has nothing to do with the stove." To me, this is what is happening here.

    What you take for granted as an "everday cook" to someone else is an accomplishment. I can cook the pants off of many in my world but the egg is still new to me and I am learning.

     

     

    and we're glad to have you. Don't sweat the small stuff. It's all good. 

  • hondabbqhondabbq Posts: 765
    edited March 2013
    hondabbq said:

    So do you know how to clean a lobe of $200 KG Fois Gras? I do.

    Well Fred, please find it in your heart to try and fogive those of us who do make "everday meals" that you find uninteresting. I think alot of those questions or comments are made by new cooks like myself who come here looking for answers on how to properly, efficiently get the most out of our eggs.

    I am a chef by trade and I do Chefs tables for private functions on the side.  We are talking      8-10 course dinners for up to 12 ppl done in their house. What seems to me to be a simple dinner, alot of guests are amazed at the food and presentations. I hear "wow that came off of my stove?". My response is "it has nothing to do with the stove." To me, this is what is happening here.

    What you take for granted as an "everday cook" to someone else is an accomplishment. I can cook the pants off of many in my world but the egg is still new to me and I am learning.

     

     

    and we're glad to have you. Don't sweat the small stuff. It's all good. 

    Not at all CT. No offence intended FF.

    Just reiterating that everyone has to start somewhere. Sure some dont notice the timeline. I was searching meatloaf and saw a post from 2005. Did they even have eggs back then I thought. JK.LOL.

    I love coming on here to look at all the great stuff to cook. This egg thing is definitely different than the cooking I am used to doing. Love the information on everything from lump, cook times, ideas, set ups.

    I am a forever egger and plan on selling my gasser when i dig it out of the snow.

     

    Make sure you comment on my Meatloaf I did last night before it gets too old of a thread. LOL.

    Winnipeg, Manitoba.

    Sledder, Quadder, Rock and Roller, Big Green Smoker.

  • Village IdiotVillage Idiot Posts: 6,947
    FWIW, I agree with you Fred.  I even take it a step further.  I never post the same cook twice. If there's a new twist to it, great, but just to post the same cook doesn't make sense to me.

    Let the flames begin.  Maybe that will take a little heat off you.  
    :))
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

  • EggcelsiorEggcelsior Posts: 8,244
    FWIW, I agree with you Fred.  I even take it a step further.  I never post the same cook twice. If there's a new twist to it, great, but just to post the same cook doesn't make sense to me.

    Let the flames begin.  Maybe that will take a little heat off you.  
    :))
    Variety is the spice of life!
  • hondabbq said:
    hondabbq said:

    So do you know how to clean a lobe of $200 KG Fois Gras? I do.

    Well Fred, please find it in your heart to try and fogive those of us who do make "everday meals" that you find uninteresting. I think alot of those questions or comments are made by new cooks like myself who come here looking for answers on how to properly, efficiently get the most out of our eggs.

    I am a chef by trade and I do Chefs tables for private functions on the side.  We are talking      8-10 course dinners for up to 12 ppl done in their house. What seems to me to be a simple dinner, alot of guests are amazed at the food and presentations. I hear "wow that came off of my stove?". My response is "it has nothing to do with the stove." To me, this is what is happening here.

    What you take for granted as an "everday cook" to someone else is an accomplishment. I can cook the pants off of many in my world but the egg is still new to me and I am learning.

     

     

    and we're glad to have you. Don't sweat the small stuff. It's all good. 

    Not at all CT. No offence intended FF.

    Just reiterating that everyone has to start somewhere. Sure some dont notice the timeline. I was searching meatloaf and saw a post from 2005. Did they even have eggs back then I thought. JK.LOL.

    I love coming on here to look at all the great stuff to cook. This egg thing is definitely different than the cooking I am used to doing. Love the information on everything from lump, cook times, ideas, set ups.

    I am a forever egger and plan on selling my gasser when i dig it out of the snow.

     

    Make sure you comment on my Meatloaf I did last night before it gets too old of a thread. LOL.

    no- no! I was serious. Not offended in any way shape or form. Just wanted you to know we're glad you are here. Sounds like we could all learn a thing or 2 from your day job.



  • doubledouble Posts: 1,212
    hondabbq said:
    hondabbq said:

    So do you know how to clean a lobe of $200 KG Fois Gras? I do.

    Well Fred, please find it in your heart to try and fogive those of us who do make "everday meals" that you find uninteresting. I think alot of those questions or comments are made by new cooks like myself who come here looking for answers on how to properly, efficiently get the most out of our eggs.

    I am a chef by trade and I do Chefs tables for private functions on the side.  We are talking      8-10 course dinners for up to 12 ppl done in their house. What seems to me to be a simple dinner, alot of guests are amazed at the food and presentations. I hear "wow that came off of my stove?". My response is "it has nothing to do with the stove." To me, this is what is happening here.

    What you take for granted as an "everday cook" to someone else is an accomplishment. I can cook the pants off of many in my world but the egg is still new to me and I am learning.

     

     

    and we're glad to have you. Don't sweat the small stuff. It's all good. 

    Not at all CT. No offence intended FF.

    Just reiterating that everyone has to start somewhere. Sure some dont notice the timeline. I was searching meatloaf and saw a post from 2005. Did they even have eggs back then I thought. JK.LOL.

    I love coming on here to look at all the great stuff to cook. This egg thing is definitely different than the cooking I am used to doing. Love the information on everything from lump, cook times, ideas, set ups.

    I am a forever egger and plan on selling my gasser when i dig it out of the snow.

     

    Make sure you comment on my Meatloaf I did last night before it gets too old of a thread. LOL.

    no- no! I was serious. Not offended in any way shape or form. Just wanted you to know we're glad you are here. Sounds like we could all learn a thing or 2 from your day job.


    Now lets see some Fois Gras on the egg damit!
    Lynnwood WA
  • EggcelsiorEggcelsior Posts: 8,244
    We want fat liver! Not fat time!  ;)
  • I you only knew my day job! It takes a lot more than this for me to feel any heat! The secret is I don't give away the power to upset me to people not close to me.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • henapplehenapple Posts: 10,455
    first tell me I can't be rude, now what to comment on... between the internet policia and comment monitors, the cliques and bullying have done it... I'm outta here. =)) :)) :((
    cyberbullying.jpg
    996 x 994 - 146K
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapple said:

    first tell me I can't be rude, now what to comment on... between the internet policia and comment monitors, the cliques and bullying have done it... I'm outta here. =)) :)) :((

    Relax. Open up a PB R. Repeat five more times. Feel better?

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • henapplehenapple Posts: 10,455


    henapple said:

    ... I'm outta here. 

    What a wuss !  Anybody that would leave this forum in a huff is a spineless, despicable, lower than low scumbag.

    my goal is to be like you...hell, just bought a moped.
    :-bd
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 10,867
    henapple said:
    ... I'm outta here. 
    What a wuss !  Anybody that would leave this forum in a huff is a spineless, despicable, lower than low scumbag.
    I like how you don't just make a baseless statement, you take the extra time to prove it.
    :))
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • henapplehenapple Posts: 10,455
    VI, me and you next year...
    50cc-moped-scooter1.jpg
    289 x 289 - 25K
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapplehenapple Posts: 10,455
    VI will be riding the female dog position.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Village IdiotVillage Idiot Posts: 6,947
    Hopefully, the training wheels will be off by the next Salado.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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