BajaNomad - Nomad Posting Etiquette or Oxymarooon?

Nomad Posting Etiquette or Oxymarooon?

Gypsy Jan - 1-2-2010 at 07:28 PM

A Nomad recently posted on the Baja Recipes board. In one of the responses, I was asked for comment.

I maybe got overly enthusiastic about responding. I deconstructed the recipe and added remarks based on my own personal tastes and interests.

I have the uncomfortable feeling that I unintentionally hijacked the subject and, maybe, in the effort to share some information about the delicious ingredients that are available here in Baja, that I left the impression that the originally posted recipe was no good.

So, can we Nomads devise a "Time Out" or "I Apologize for Posting Without Careful Review of My Opinions" or maybe, more to the point, "I Had No Intention to Offend" board?"

I am disqualifying the "Shut Up if You Can't Take a Joke" category." It seeme like that one would make things worse.

Just a thought.

GJ

Mexicorn - 1-2-2010 at 07:33 PM

Maybe the person who asked thought you could add some thoughtful insight. Try not to take everything so personally Jan.
It's Baja right?

longlegsinlapaz - 1-2-2010 at 07:54 PM

GJ, YOU of all Nomads don't need to apologize for your posts ever! Nor do you need to be put in time out! Your posts are thoughtful, informative & occasionally tug at the heart. :bounce:

I don't do spicy....AT ALL, so rarely copy recipes off here! But I have modified recipes to my own taste & also give the original & my "improvements"/modifications when I pass a recipe on....it's all a matter of personal taste!

Don't you be losing a wink of sleep over your posting habits! :no:

zforbes - 1-2-2010 at 08:25 PM

Quote:

Originally posted by longlegsinlapaz
Don't you be losing a wink of sleep over your posting habits! :no:

Amen!

wessongroup - 1-2-2010 at 08:42 PM

I totally agree, one can say what ever they want about food... and it's as subjective as it gets..

I say this, as I too had the same feeling about a post that I put up about Chinese Food.. would never have believed how much "conversational discussion" occurred and still was the last time I looked.

But, I understand that everyone has "their own taste buds" and their own likes and dislikes about the total dining experience.

And I think that everyone should comment on the posts that are put up, be they on: Restaurant Reviews, Political issues, Environmental topics, Food in the most general terms one can use.. production, harvesting, preparation, cooking, serving and presentation, Financial, Communications... and have learned what are the "best" Tequilas' too

I have gotten a wealth of information, kindness and understanding from so many of you good people... I can't thank you enough.. where I'm staying right now is the direct result of one of you Baja Nomads, and thanks again.. such a deal, always dreamed of living on the ocean.. and for now.. it is all good

Happy New Year all... best wishes and hope you get everything you wish for....

toneart - 1-2-2010 at 08:54 PM

Quote:

Originally posted by longlegsinlapaz
GJ, YOU of all Nomads don't need to apologize for your posts ever! Nor do you need to be put in time out! Your posts are thoughtful, informative & occasionally tug at the heart. :bounce:

We all understand, Jan. If you don't get a reply from the Nomad you think you may have offended, why don't you send him a U2U?

dianaji - 1-2-2010 at 09:02 PM

Many people on this forum are very insensitive to others posts and they use humor at other people's expense. i did notice that u may have destructed the recipe, however, i did not think that u were being disrespectful....and now after what u said, i can see that it was unintentional if it seemed that way. u have always been kind and one of the few left...many have gone. thanks for being here. just wanted to let u know.

wessongroup - 1-2-2010 at 09:12 PM

I'm trying to follow what is going on here

A recipe was put up, and someone suggested alternative ingredients be substituted.

Then someone does not agree that the suggested changes are perhaps not to the others "taste" ... why would that be considered as a faux pas of "internet Etiquette"

I don't understand how one is acceptable the other is not..

DENNIS - 1-2-2010 at 09:53 PM

Quote:

Originally posted by longlegsinlapaz
DENNIS, my darling, YOU of all Nomads don't need to apologize for your posts ever! Nor do you need to be put in time out! Your posts are thoughtful, informative & occasionally tug at the heart. :bounce:

Thank you soooo much. I'm touched by your comments, as always. :lol:

Packoderm - 1-2-2010 at 10:55 PM

Are you asking what constitutes hijacking a thread? If I recall, that subject has been pretty well covered a few years ago here at Baja Nomad.

wessongroup - 1-2-2010 at 11:15 PM

Quote:

Originally posted by Packoderm
Are you asking what constitutes hijacking a thread? If I recall, that subject has been pretty well covered a few years ago here at Baja Nomad.

Is this an open question?

jeans - 1-2-2010 at 11:27 PM

When I read your post title, I had in my head so many of the rude, insensitive posters that use this forum for their petty bullying & testosterone-filled one-upmanship that I thought,
Honey...you're a rank AMATUER at being offensive.

The fact that "this is Baja" does not give license to be insensitive as was suggested.

I didn't read the post in question, but I gather it was not your intention to criticize a recipe, nor would I ever think that was your intent. I hope the original poster appreciates your sensitivity and accepts your humble apology.

wessongroup - 1-3-2010 at 12:00 AM

Why would an apology be needed?

Who has suggested that anyone was exhibiting "insensitive" conduct, let alone professing to have a license for this type of behavior.

Perhaps you should read the post. As there is not anything written which one could reasonably conclude was anything other than the expression of a preference based on a difference in taste .. which we all have and what makes food so interesting, as it is fun to change things around to suite our own tastes.. well all do the same thing with food, eat what we like.. be it in the Baja, or Bangkok

noproblemo2 - 1-3-2010 at 07:34 AM

GJ, It has been well established here that many of us enjoy cooking as well as experimenting with given recipes to adapt them to our tastes, that is what cooking should be about, how you construe that by altering to ones taste is "hijacking" a thread to state those options should never be an issue. You and everyone else who makes a suggestion should be given a gold star for doing so. Keep making your recommendations, we can all alter to taste.

ELINVESTIG8R - 1-3-2010 at 08:06 AM

Gypsy Jan you are indubitably one of the nicest posters on Baja Nomad! I for one, enjoy your posts.

dianaji - 1-3-2010 at 08:12 AM

Quote:

Originally posted by ELINVESTI8
Gypsy Jan you are indubitably one of the nicest posters on Baja Nomad! I for one, enjoy your posts.

Amen to that! i especially appreciate her humble posts. :bounce:

shari - 1-3-2010 at 08:42 AM

ah grasshopper....it's so lovely there actually ARE sensitive, caring amigos here on Nomad....thanks for being you Jan and so thoughtful.

I second the U2U idea...many of us have typed things in the heat of the moment that perhaps get misunderstood....that we regret or delete later or re write the next day...it's a human condition I believe. But I really appreciate it when I get U2U's from nomad amigos who take the time to discuss things in private, apologize or question you off the board.

dianaji - 1-3-2010 at 08:49 AM

yes, if not for u2u's i may not be here, as others have apologized for the rudeness of others from the very beginning. one can tell the nature of people by the way they post, some rude, some kind and thoughtful!

docsmom - 1-4-2010 at 08:40 PM

gj,
I didn't see your post as a hijack at all. A lack of response on the posters part doesn't mean offense was taken......
I'm sure....
Cooking is a matter of expression and taste, and I always appreciate and respect your input. Thanks for your 2 centavos!
Right wessongroup?

[Edited on 1-5-2010 by docsmom]

Bajahowodd - 1-5-2010 at 11:38 AM

While I agree that there are threads that have the outward appearance of a war zone, and Nomads who have contentious histories with one another in the real world, that should not be confused with the need to have open and spontaneous exchanges here. A thick skin and a sense of humor go a long way in helping one enjoy hanging around.

As was touched upon earlier, I have a major aversion to high sodium levels in food, and animal fat. I usually refrain from commenting when I see such recipes. But I do cringe. Like, someone has this recipe that contains canned or refried beans, chorizo and cheese. Somewhere along the list, there's that 1/4 tsp of salt??? Salt? On top of all the sodium already listed? Maybe the recipe was posted by a chain smoker?

Bajahowodd - 1-5-2010 at 12:29 PM

Helpful hint for modifying recipes by lowering sodium: At least in the Socal area, you can find no-salt added black beans and pinto beans under the Sun-Vista brand. Sun-Vista is a Tucson based US subsidiary of La Costena. Also, house label Fresh and Easy sells no-salt added kidney, black and garbanzo beans.

Skipjack Joe - 1-5-2010 at 12:54 PM

Quote:

Originally posted by jeans
When I read your post title, I had in my head so many of the rude, insensitive posters that use this forum for their petty bullying & testosterone-filled one-upmanship that I thought,
Honey...you're a rank AMATUER at being offensive.

And don't forget those insensitive spell correctors. :mad:

Dave - 1-5-2010 at 02:35 PM

Quote:

Originally posted by dianaji
yes, if not for u2u's i may not be here, as others have apologized for the rudeness of others from the very beginning.

I would like to apologize for anything you've said that offends me. :rolleyes:

bajalera - 1-5-2010 at 10:24 PM

GJ, to me your posts are always a welcome treat.

dianaji - 1-6-2010 at 01:08 AM

Quote:

Originally posted by Dave

Quote:

Originally posted by dianaji
yes, if not for u2u's i may not be here, as others have apologized for the rudeness of others from the very beginning.

I would like to apologize for anything you've said that offends me. :rolleyes:

and since i'm not sure of your meaning and if it is sarcastic then i have nothing to respond to, because i only respond to the positive.

wessongroup - 1-6-2010 at 02:30 PM

Quote:

Originally posted by audiobaja
.......and if I *were* to not respond, you would know it because I would respond by telling you that I'm not responding. Just so you are aware of my lack of response. Because I want to make it clear that I'm *not* responding, just in case there's any doubt about my lack of it. Because that is my non-response response to you.

thanks for bring a little clarity to the issue.... :lol:

I'll make you a deal

Dave - 1-6-2010 at 07:20 PM

Quote:

Originally posted by dianaji
and since i'm not sure of your meaning and if it is sarcastic then i have nothing to respond to, because i only respond to the positive.

I'll explain the meaning of my post if you can adequately explain how one person can apologize for the actions of another.

dianaji - 1-6-2010 at 07:44 PM

Quote:

Originally posted by Dave

Quote:

Originally posted by dianaji
and since i'm not sure of your meaning and if it is sarcastic then i have nothing to respond to, because i only respond to the positive.

I'll explain the meaning of my post if you can adequately explain how one person can apologize for the actions of another.

no deal!

wessongroup - 1-6-2010 at 09:13 PM

Quote:

Originally posted by docsmom
gj,
I didn't see your post as a hijack at all. A lack of response on the posters part doesn't mean offense was taken......
I'm sure....
Cooking is a matter of expression and taste, and I always appreciate and respect your input. Thanks for your 2 centavos!
Right wessongroup?

[Edited on 1-5-2010 by docsmom]

Exactly, smoke um if you got um, I don't like any kind of "police" in the kitchen either.. I have always found Emeril's little "Where's the bacon Police", or "the butter police" etc.. as being funny.. this as things have changed over the past 40-50 years on what we cook with and how much..

Every weekend in the summer, my Dad would fire up the BBQ, cook that old cow, chickens with their skins on, was always the best part (but we now know that is should be removed, and perhaps we should cook the chicken by other means than BBQ or OMG FRIED CHICKEN..

I'm just thinking back when everything was good to eat, and one died when it was YOUR TIME.. was a lot easyier and a lot more tasty in my book..

So, let's get back to cooking and has anyone a good receipe for "liver and onions"?

Sorry for being slow to post, Telnor is a fun one to deal with down here.. along with being on leased land.. the "owner" thinks I should put in a new cable (200 pair) as the one he has is literally falling apart.. the old splices are really old, they were soldered.. and the sea air has turned the solder to something like chalk... the installer that connected the pair got to talking as my first job out of the service was a telephone cable splicer.. and I could not believe the "splice", plus it's pulled away from the steel wire and is about 10 feet out mid span with crap hanging out.. it's funny, except for how it affects my telephone and internet connection.. might have to go Sat down here.. I can't afford to rewire this guys place..

Wiley

[Edited on 1-7-2010 by wessongroup]