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Welcome Ramona and thank you for putting your face to your name. It's nice to be able to "see" to whom we are responding.

Rosie

I'd like to second Rosie's welcome, and I'm glad that we now have a name for our host. I'm looking forward to seeing the new board.

Thank you for the opening welcome.

Welcome Ramona. So much nicer to know a name

I will try VERY hard not to quote from a certain song.

But probably fail

Thanks for the welcome and good luck with the new site.

Hi Ramona,

Nice to meet you.

Hi Ramona, lovely name BTW!

Lets see how this new look foodie place goes!

Hi Ramona and thank you for the welcome.
Looking forward to seeing the new board.

Hi Ramona, looking forward to seeing the new board develop. Fingers crossed for a smooth ride.

Hi Ramona

Looking forward to more food hints and tips going both ways. And recipes????

Still not entirely sure what the Blog will do or be for if we still post questions, tips, advice on the Food Q & A Message Board but daresay things will be clearer when I am back from my hols.

I would like to add my welcome to our new host.

Hello Ramona - best wishes for a successful, new look Â鶹¹ÙÍøÊ×Ò³Èë¿Ú "Food". And yes, it's nice to have a real person, a face to respond to... still, it's probably good that you don't have to look at some (most?!) of . :-D

So are we allowed to start our own threads here? Not sure how it works.

And there's no smileys now? Or have a missed that?

Hello Ramona, Just want to echo all the others, thanks for the welcome, and i'm looking forwards to seeing the new board develop

Welcome Ramona. I think I posted a snag earlier and it said I was in pre mod....but that was over an hour and a half ago. Still no sign of it.

This comment was removed because the moderators found it broke the house rules. Explain.

Well let's just all wait and see with fingers crossed. Nice to see a person and not just an alias.

Hi Ramona, Welcome.

Ah pre mod

Re my comment - in pre mod? yet my reply on the Pork scratchings went straight through - I really don't understand why the difference.

Hi Ramona

I echo other posts; nice to put a name to a face.

Cheers
NLB

Got through pre mod within minutes

This comment was removed because the moderators found it broke the house rules. Explain.

Hi Ramona,
Thanks for the welcome.

That individual post got cleared in minutes.

Sorry if I missed it in among all the stuff that has been bouncing back and forth over the last few weeks but is this new format open 24/7 or will there be restrictions?

Well, it is exciting to be on the new format. I hope it lives up to expectations! I presume comments from overseas posters will be welcome?

Echo your above post.
Why shouldn't Overseas posters not be "TT"? I can see no reason.

My name seems to have changed to you the word you?

tT I was refering Texas Titch TT.

Oops sorry tT. I think you'll find that is your default name for your posts. my posts refer to you. That is me, my posts.

Snag ging a ging

tinyTrishkins or now you is very confused.....byeeee

Him Ramona,

On the pork scratchings post/blog/article, I tried to post a link to other methods, which I thought might be of interest. I now see that my post has been removed for being off topic. Does this mean that posting links on this blog is not allowed?

Think as I said earlier we will need a bit of guidence during the embrionic days of the new way of things. Don't think any of us, baring one already trying it on, want to go out of our way to disrupt things or break the rules. More a bit of we may require some fine tuning.

Hi Ramona and welcome.

Good luck with the new site and hope we get some really good and interesting topics.

One element is missing........... the ability to reply to another poster.

When posters contribute a recipe to this blog, who will own the copyright?

For instance, if I post a recipe here, how can I be sure that the Â鶹¹ÙÍøÊ×Ò³Èë¿Ú won't use it in one of the TV programmes and make it look like the celeb chef has invented it his/her self ?

Surely you reply to another poster on the message board and you comment, if you want to, on the blog Wokman?

Nobody needs to post on the blog..... after all pork scratchings (the first blog post) interest me so I posted a comment but if there was a blog about semolina puddings I wouldn't be tempted to comment...

I think there has been a lot of odd info bandied around the message board and clarification is needed about how all this works...

I read it that there is a blog which you can choose to comment on or not, a message board which you can choose to ask questions or reply to questions or not and the added extra that the host or powers that be might select interesting message board questions to pass on to visiting chefs/cooks/food writers....

#37 Wokman

This is how you reply, if you want to respond to a poster on the blog. I think! It too can become interactive but I think most likely started only by a host of sorts.

So just reference the post number and posters name and off you go.

Don't see quotes, but use the old fashioned "....... ......." if nothing else if you want to respond to a small outtake of text.

Hope that helps.

C

Hi host....again. Just wanted to see if this blog thingy knows who I am....it kept signing me a you ( the word you )yesterday even though I am logged in as tinyTrishkins.

Hi Ramona

Question 41.....why am I still refered to as 'you'

As asked elsewhere then. Would you agree that both us and yourselves are going to need a little leeway and time to adjust to what with a few tweeks looks quite promising.

tT I'll try again. The posts I make are titled you. It is a term that identifies your own posts.

Ah....The penny has dropped! Cheers Bazzer! Stupid system I know it's me.

We all, including Host Ramona and Mods are on a learning curve. Just give it a while and I think a lot of us will benefit from the best of "both" ;-) worlds

Hi Ramona - lovely name.

Thank you for inviting us here - only just found this blog:)

Hi Ramona, yes great name.

Glad to see much more modern graphic design, at last.

Not sure how this will all work with one big Q&A board? A bit like POV board in that it moves too fast and we get multiple threads. Any news on a search facility yet to help with this?

This is not exactlty clear

It seems to be a Q&A without a means of submitting a Q?

Thanks Ramona!

Thanks Ramona - but that doesn't answer the question, where do the questions come from that are answered by the bloggers? For example - "How do you make pork scratchings at home?"

If we can't ask the experts questions, why set it up as a Q&A format?

are the bbc food links going to be this way permanently or will they fixed.
I am glad to see food message boards were closed permanently and deleted.

Ramona:

Thanks for the newest service and hope you will be giving us the public interesting ideas and answering our question...

(d)

i watched great british waste menu tonight and what did i learn from such a programme tonight absolutely diddly squat was very disappointed.seemed like a joke to all the people who took part in the show when they seemed initially genuinely concerned over why food wasteage cost the UK economy 2 billion pounds a year and the impact not only on food prices for poor families in the uk but all over the world.we hardly got to the crux of the problem which i believe is about money, the common agricultural policy and the fact that most large supermarkets and large distributors of food would rather throw food away than redistribute,recycle or sell at a cheaper price to people.to compound the issue the bbc hires celebrity chefs who charge extortionate prices for extravagant food and wine in restaurants whom 90% of the population would never see are brought in to show us how to "save our scraps".what bloody cheek.the point of the show was clearly missed this should have been more on lessons of how we could conserve or preserve the food in our fridges and cupboards an appeal for better distribution or recycling of food considered unattractive or unaesthethic, lobbying for better standards for what is compensated to farmers due to the C.A.P and less about WHAT CELEBRITY CHEFS CAN DO WITH 2 CARROTS POTATOES AND EGGS FROM THE BINS OF BRITAINS SUPERMARKETS.was

Think this blog idea is already becoming a bit cumbersome. Now before anyone starts about not hard to scroll, just step back and think in just a few more weeks this particular original post will still be at the bottom of a growing number of threads and posts. Just how large and comprehensive can the Home Page Blog list become? Will anyone new to the board even bother with trying to find a, they don't know what, blog? Titles create interest but when a blog reaches a few hundred plus posts it's going to take some ploughing through.
Now I'm not knocking the concept but it does seem a rather hackneyed way of communicating and participating.

i was going to post this on ask the host thread on message board but that is not possible due the fact when am I logged in. the message board appears as blank page. I have a feeling this condition is common and is prevent may people from post on the message board.

sorry i forgot the problem is in firefox 3.6.8

ramona i just try explorer on friends computer the issue not the browser.
we even try setting up new account. the difference seem to be that you all forgot one simple thing when reprogrammed the board. you eliminated the do you approve of rules page thus you basically have made it impossible for all new bbc id posters from joining the food q and A board.
ps here url of bad page is /dna/mbfood/NF2670471

the page is blank only if i am logged in. if do not long in the page is blank thus the problem is on you end not mine ramona

How can I not succeed in whipping up egg whites to make macaroons???

I cannot seem to get them to the "stiff peak" level !

I do them in a stainless steel mixing bowl of a Kenwood stand mixer.

What am i doing wrong?

Gary

Hi Ramona,

After seeing Paul Hollywoods Scones, I convinced my wife to make some.

They looked brilliant, but left a taste of Bicarbonate of Soda after eating.

Have you any clues to what may have gone wrong!

Philip White

I am looking to buy some really good saucepans, can any one recommend a good make. I don't have a budget but want ones that will last and that are good quality.

Vicky

A question I hope Madhur or James can answer. I have cooked the yogurt spiced lamb shanks that Madhur cooked on the programme some time ago. I don't think the sauce spllit the first time, but the 3 other times it has split.

Is there a way round this or do cooked yogurt sauces always split?

For the first time I have a glut of white wine grapes. How do I know when to harvest and what can I do with them?? Thanks for any help/advise given.

I love so many of the recipes on cooking programmes but my partner, (like many other people) has diabetes, high blood pressure and high cholesterol. So many recipes use loads of butter/animal fats, sugar, and salt. Please can celebrity chefs take this into account occassionally and come up with something suitable for these people.

I make my own curds for my yorkshire tart. I,m left with about 400mls of whey. Can anybody tell me a use for it or do I just throw it out.

Good luck with your blog

I am quite confused by all the info on the net about the time and oven temperature for a 1 kg. sea bass covered in rock salt to cook to perfection.
I get from 10 min. to 1 hour and from 180 to as hot as possible.
Anyone?

Hi
Me too is very interested with Antonio carluccio's left over bread. After google for while finally found it. It's under 'Antonio Carluccio's Southern Italy Feast'. Click recipes tab/browse all recipe/page 5. As the recipes are in ascending order, just scroll down and you will find 'Pane Casereccio (Rustic Pugliese Bread)'. Hope everyone is happy now...

I would dearly love to learn the classics, much as we see my Michel Roux. But where do I go? There are so many cookery schools advertising on the internet most of which appear to be only interested in catering for groups. I don't want to end up with a group of people who are there for a laugh. I want to attend a school where I can have fun yes but not have the event ruined by a group of office people who only want a laugh.
The schools are expensive and I can't afford the waste time trying them out one by one until I have no money left.
So is there a central site for schools in the UK or across Europe where you can search against the type of school they are? Or can a professional chef recommend a school on here?

All this user's posts have been removed.Why?