Moderrators

[aris]

Anyone else interested in moderating the FAQ sections?

Essentially we want to keep recipes, and other frequently asked questions in there. Nobody will be able to post in the moderrated section except moderrators.

[Platypus]

Yeah I don't mind doing it.

[Spuddy]

Me too.

[Franco]

I think that we should keep the FAQs simple, leave the recipes where they are for the time being as the PDF database is nearly complete, we've been copying recipes from the forum into downlaodable PDFs and should be able to publish the full section soon.

I think that the FAQ section should stick to the most common questions we see on the forum ie.

what does saltpetre do?
how do I stop sausage from crumbling?
How much salt should I add to a sausage?
Do I need nitrates in a cure?
Are nitrates harmful? etc. etc.

What do you think?

Franco

[aris]

As long as the recipes are being archived somewhere that should be OK I think.

[Spuddy]

If you need help with hosting I have some available space.

[Platypus]

Yep Franco I think that sounds right, but I also think that one of the most frequently asked questions seem to be 'How do I make a ......... type sausage'.

But rather than placing a recipe in the FAQ perhaps this is best answered by pointing/linking to to the PDF database, Len Poli's site, etc.

This way we don't need to duplicate the info, but can still answer the question.

[aris]

Ok, i've added moderrators for those groups - we can add more if needed, otherwise just PM a moderrator if you have a suggestion.