Wrong Forum Indexes being used

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Wrong Forum Indexes being used

Postby Parson Snows » Fri Dec 17, 2004 3:24 pm

Looking through the forum I have noticed that under Equipment & Supplies Index such posts as

Haggis Recipes
Book of Sausages
Sausagemaking any chance of any advice?
and
Farmstyle boerewors

have been included. This tends to make it somewhat difficult to follow the subjects being posted.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby Fatman » Fri Dec 17, 2004 4:05 pm

Parson Snows

I thought a book was part of our equipment , my apologies if this confuses you, but I am sure Franco will tidy up the forum from time to time.

Regards

Fatman
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moderator

Postby Franco » Fri Dec 17, 2004 4:18 pm

Pason/Fatman why don't you volunteer yourselves as moderators?


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Books

Postby Parson Snows » Fri Dec 17, 2004 4:23 pm

Fatman

Nothing personal meant to you or any of the other posters. I agree with you that sausage books are an integral part of sausagemaking. I personally think that overall the site content and format is very good however, with the amount of book related questions that I've had directed to me and others that I've seen on the site maybe it's time that the forum had a BOOK INDEX. Just a thought.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby Fatman » Sat Dec 18, 2004 1:46 pm

Franco/Parson Snows

Yes you are absolutely right on all counts, I am fully aware that Franco does this vonluntary and like the rest of us finds time to spare difficult. He has already once tidied the site and I'm sure he will do it again soon , it is obvious to see this site has become so popular that it occasionally goes of on a tangent and I am confident it will be streamlined and become more efficient.

The participation offered by the forum members is first class! questions and answers alike, I know you will agree with me there.

As for Moderators I'm not sure what they are , so that counts me out straight away. Sorry Franco!!! But there must be other volunteers out there?

Do I hear myself chuckling?

Regards

Fatman
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Moderators

Postby Parson Snows » Sat Dec 18, 2004 3:19 pm

Fatman

If you go to the top of the page you'll see "FAQ" under that there is a description of what a moderator is/does.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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phpBB update

Postby Wilf » Sat Dec 18, 2004 3:58 pm

As admin Franco there is an update to do to the board 2.0.11

to quote from their site "This is a reminder to all users to upgrade as soon as possible to 2.0.11"
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Postby Fatman » Sat Dec 18, 2004 6:23 pm

Parson Snows

Thank's for the pointer, I understand what a Moderator is now!

Not a job for me, but a nice gesture all the same.

I'm sure there is somebody out there with better i.t. skills than me who would do the job.

ARIS I'm shouting here, ARIS can you hear me?
Aris I think you would be good for this role.

Regards

Fatman
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Moderator

Postby Parson Snows » Sat Dec 18, 2004 6:45 pm

Fatman

Aris heard you (typing in capitals like that), however, he is already a "Site Administrator" this being higher than a "moderator". I respect your decision not to take this on, that lies with you. However, I would like to know if you (there will be other selected people) would be interested in reviewing/commenting on the recipe/calculation postings that I intend to submit next year. Obviously the more quality people involved the quicker and MORE ACCURATELY it gets out there. Unless I'm mistaken Aris has already agreed as he didn't voice any concerns when I contacted him.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby Fatman » Sat Dec 18, 2004 6:56 pm

Parson Snows

I would very much like to take part in your research.

My comments if nothing else are always Honest!

Regards

Fatman
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Reviews

Postby Parson Snows » Sat Dec 18, 2004 7:04 pm

Thanks for the positive response. I'll send you a PM covering who else I think should be involved (Only my opinion). All we have is honesty and experience.

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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moderator

Postby Franco » Sat Dec 18, 2004 7:32 pm

Spuddy has asked to be a moderator, I have appointed him as a moderator for all forums for the time being, as and when more moderators are appointed I will allocate forums for them to moderate in which they have specific talents/knowledge.


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Moderators

Postby Parson Snows » Sun Dec 19, 2004 7:27 am

Congraulations Spuddy

kind regards

Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Postby Spuddy » Sun Dec 19, 2004 10:13 am

Thanks a lot.

As I said to Franco earlier I feel that Moderating is about keeping forum rules, calming things down when arguments get heated (not really a problem here, so far) and tidying threads rather than being a knowledge specialist.

There are many members here with much more knowledge than I or the site Admin have and it is these "Gurus" that we look to to expand our knowledge.

I believe that if it were not for the knowledge minefield that is people like: Fatman & Parson Snows (Just the first two that come to mind) then this Forum whould not be what it is.

For years I have searched for like-minded people to learn from and share with my love of charcuterie but all I could find were people in the industry with no information to share and lots of secrets to keep (perhaps understandably so). To find this forum ealier this year was like a breath of fresh air.

Sorry, I didn't mean this post to sound like an "Acceptance Speech" but that's how it seems to have come out.

So thanks to Franco for considering me, I'll do my best.
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Secrets

Postby Parson Snows » Sun Dec 19, 2004 10:27 am

There will always be secrets being kept, and I am no different. Our license with Musk's Ltd obviously binds us from revealing anything about their sausages, and as I said in one of my Black Pudding postings was that I could not post my personal Black Pudding Spice Mix though I did post the rest of my recipe along with several other Black Pudding Spice Mixtures that could be used. Such is the business world. I will still try and offer this forum the best advice that I can, time permitting.

kind regards

Parson Snows
Last edited by Parson Snows on Sun Dec 19, 2004 10:41 am, edited 1 time in total.
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen
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Parson Snows
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Posts: 760
Joined: Thu Nov 11, 2004 12:46 pm
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