State of /ck/

[Anonymous No.5664141]

What do you guys think?

How can we improve?

What can we all do to make this a better board

[Anonymous No.5664145]

All the important posters should make trips ! ! XDXD

I might cause I know a lot ! ! :P:PPPP)))

[Anonymous No.5664146]

>>5664141
Remove home style plating

[Anonymous No.5664147]

>>5664141
You are what's wrong with it.

Cook something or get out.

[Anonymous No.5664158]

Fewer metathreads about the state of /ck/.

[Anonymous No.5664169]

>>5664141
There's something wrong with it? Native /co/mrade here Been lurking for about a day, it seems fine. Slow, but chill.

[Anonymous No.5664175]

less pretension

less FSA/FDA shilling

less response to trolling

less shitting on foods you don't care for

less shitting on people with legitimate questions

[Anonymous No.5664186]

Huh, thought you cold spoiler on all blue boards. Anyway:

There's something wrong with it? Native /co/mrade here even though I've been lurking /ck/ for about a day, it seems fine. Slow, but chill.

[Anonymous No.5664220]

more angry alcoholics

[Anonymous No.5664229]

>>5664220
more threads about Laura Calder

[Anonymous No.5664239]

>>5664141
>less fast food threads
>less chain restaurant threads (I don't care if you think chili's has "okay" appetizers)
>less "i'm a manager at _____ AMA (this isn't reddit"
>less poorfag threads
>less discussion about different brands and labels

[Anonymous No.5664278]

>>5664239
And more what? Jesus, this board is slow enough as is.

[Anonymous No.5664283]

>>5664239
AMA were on 4chan before reddit even existed

[Anonymous No.5664290]

>>5664283
NOT MUH 4CHAN CULTURE

[Anonymous No.5664328]

>>5664175
>letting ramen and fast food plebs run rampant

Get the fuck out

[Anonymous No.5664334]

>>5664141
More OC.
Following people cooking things is best.
Vegans can go.

[Anonymous No.5664343]

>>5664239
This board is as slow as it is you fuckin pleb

[Anonymous No.5664357]

>>5664343
i have a lot of industry friends who i've asked about /ck/ before. they all know of it, but they said they've had bad experiences here before. all the threads were about stupid pleb sit like why mayonaisse is so good or whatever, and not about actual cooking.

this board would attract much higher quality posters if the quality of posts went up

[Anonymous No.5664362]

>>5664220
we have enough angry ones

we need happy ones liek me

[Anonymous No.5664400]

>>5664357
chances are the reason they know about 4chan and /ck/ is not because they are cooks but because someone who hangs out on 4chan(you) is more likely to also be friends with people that go on 4chan

[Anonymous No.5664414]

More co/ck/ worship. Seriously, I really wish more seasoned cooks would share their activities. I don't know how to encourage this behavior besides stroking egos and offering sexual favors.

[Anonymous No.5664424]

>>5664414
what exactly is it you want to know/me to share more of? I try to help where i can

[Anonymous No.5664436]

>>5664357
Yes and it'd be slower than /trv/

[Anonymous No.5664459]

>>5664357
I used to post virtually every meal that I cooked. Get nothing but hate in return. I never claimed to be a gourmet chef, just a guy who likes to cook, and was proud of my progression. Now I go to dedicated cooking sites, share my knowledge and ask a lot of questions to improve upon that knowledge.

[Anonymous No.5664484]

>>5664436
/trv/ isn't too slow

[Anonymous No.5664488]

>>5664484
/trv/ is slow as fuck dude there is a reason there is the 1 bump per day rule

[Anonymous No.5664504]

>>5664488
Ya but overall I've had the best posting experience there. Despite my thread lasting a week

[Anonymous No.5664511]

>>5664504
yeah its a good board and pretty helpful just slow

[Anonymous No.5664592]

>>5664424
the /industry/ threads could be more focused on what dishes are popular, whats been added to the menu, what challenges have been present in service that week. There's got to be a handful of decent cooks who browse /ck/ regularly, and i just find the scarcity of content focusing on well-designed dishes puzzling. I don't expect busy professionals to photo-document their comings and goings throughout the week. I really appreciate the threads that feature meals with professional plating and composition. Maybe an improvement for this board would be better moderating of select threads and weekly stickies. I understand this is a very give-me attitude but I'm not sure of how you'd go about improving this board from the side of users who have no qualms about shitting it up, diluting edifying content for the rest of us.

[Anonymous No.5664601]

>>5664459
>>5664592
Yeah, see, this is what I mean, on a site like this there is no incentive for the potential teachers to wade through the bullshit in order to build up a very small receptive audience. So... Idk what to do, I guess I'm just shitting it up like everyone else.

[Anonymous No.5664609]

Less viral threads (seriously, fuck you chipotle), less shitposting from vegans (if you want to have a recipe thread, fine, but enough with the evangelizing), oh, and make any argument about the cooking of steak a bannable offence.

[Anonymous No.5664610]

>>5664328
public enemy no. 1, gentlemen

[Anonymous No.5664619]

>>5664592
I run a restaurant and am sous for 4 others in an independent 5 restaurant group. I post a lot, mostly when i get home or browsing at work when Im on the computer doing scheduling, making menus etc or in between service when im not busy, Ill try to keep this in mind when I post. I dont have a camera phone so no pics but the rest I can do.

[Anonymous No.5664634]

>>5664592
>>5664601
More shit from the same guy: I understand that moderating these boards is basically a public service, so I think that having sticky threads would make attentive quality control more feasible. Maybe a meet-up thread that would provide more motivation for using ID's, seeking IRL guidance, visiting local restaurants and building on each other's critiques.

[Anonymous No.5664642]

>>5664601
im >>5664619
I try to post and help whenever I can and sometimes its well received but a lot of the time people just bitch and moan or dont care. Its kind of why I started coming on /ck/(to help) I dont want to trip b/c thats gay as shit though

[Anonymous No.5664648]

>>5664619
You rock. I understand the philosophy behind keeping image/discussion boards anonymous, but in the scope of a trade that builds and maintains itself based on an appeal to experience, I wish I saw more posters use unique ID's here. And I accept that I'm a hypocrite in this regard.

[Anonymous No.5664649]

>>5664642
People here just need to drop emotion and stop responding to baiting, trolling or general idiocy.

[Anonymous No.5664650]

>>5664592
>>5664619

Sorry, I'll believe it when I see it. Every bit of sound advice and actual knowledge I've seen on this board gets drowned out by the armchair "chefs" having a shouting match over trivial day one stuff.

[Anonymous No.5664673]

>>5664650
>>5664650
im >>5664619 I already do post a lot of that stuff and try to be helpful but as you said a lot of it gets drowned out.just look at all the thread that are up now.

>tfw 90% threads hidden

[Anonymous No.5664674]

>>5664609
>and make any argument about the cooking of steak a bannable offence.

At the very least a four day suspension.

I would also prefer that /ck/ had a unique identifier for each poster, like other boards (/b/) do.

[Anonymous No.5664679]

>>5664642
I'm completely open to getting told here, but I'd like to venture to say: don't you think that if more professionals used secure tripcodes, that in a short amount of time, /ck/ could give a few users admin privileges in sticky threads, making those threads more like the ideal /ck/?

[Anonymous No.5664681]

>>5664141
Does /ck/ have AA meetings...? :>

If not, I'm thinking about starting one. Like a... FFFFRRRIDAY MOTHAFUCKA thread /v/ has every friday. But we have one every Monday or Wednesday at noon. k?

[Anonymous No.5664688]

>>5664679
maybe but seeing how everyone reacts to tripfags make me not want to do it. I only trip now when I make a thread where its needed

[Anonymous No.5664708]

-SHIT THAT NEEDS TO GO ASAP
WEEABOO FAGGOT SHIT
VEGAN SHIT
VEGETARIAN SHIT
GLUTEN FREE SHIT
FAT PEOPLE
-THINGS THAT NEED TO GET STARTED
DAILY VAULT APPRECIATION THREAD
DAILY WONDERBALL THREAD
MORE PICTURES OF GORDON RAMSAY'S CROTCH

[Anonymous No.5664709]

>>5664679
AA is a cult. I'd rather be an alcoholic than a member of a cult, thank you very much.

What you posted reads like "Does /ck/ have Friday prayers in the direction of Mecca? If not, I'm thinking about starting one. Like a... AAAAALAHU AAAAAAAAAKBAR thread /pol/ has every friday. But we have one every friday because it's the moslem day of worship. k?"

[Anonymous No.5664719]

>>5664681
/ck/ pls

[Anonymous No.5664720]

>>5664679
>>5664688
also want to add i dont think the mods give a shit about /ck/ much and doubt the would give out admin and sticky privileges but i could be wrong. its just that the only shit I see get deleted is NSFW shit and (very little) obvious troll shit. If someone wants to make me a mod go for it and Ill have this board cleaned up and stickied in a month, just hand out bans for shitposters

[Anonymous No.5664726]

>>5664688
Ok, I get you. This reminds me, why is no one submitting in the cookoff thread? I'm pretty new here, is this a new thing? Or is it normal for people to submit nearer the end of the contest period?

[Anonymous No.5664730]

>>5664709
did you link the right post? I'm >>5664679 and I don't see how your post is relevant.

[Anonymous No.5664732]

>>5664720
and we need to keep the damn nig-nogs out while we're at it. I don't need to see aunt jemima's ramen cook-along at the top of the board every day

[Anonymous No.5664738]

>>5664720
>I'll (you didn't even spell that correctly) have this board stickied in a month

The drunkest person in the world wouldn't be shitfaced enough to make you a mod.

[Anonymous No.5664745]

>>5664720
I'm >>5664679 (I find this kind of ID'ing really annoying)
I have no idea how the moderation of 4chan works... if /ck/ has its own mods or what, or if they can see their own kind of unique ID's for posters. Some kind of legacy for posters seems necessary in order to give contributors like you admin privileges.

[Anonymous No.5664746]

>>5664738
what does spelling have to do with keeping out the riffraff? I'm a chef not a fucking poet and I especially dont care about making sure all my post are grammatically correct after working all day on an anonymous croatian webm blog

[Anonymous No.5664750]

>>5664745
I'd do it if they wanted my to but dont really know how to go about it or care about any other boards.

[Anonymous No.5664759]

>>5664738
what does spelling have to do with keeping out the riffraff? I'm a chef not a fucking poet and I especially dont care about making sure all my post are grammatically correct on an anonymous croatian webm blog after working all day

[Anonymous No.5664767]

>>5664759
keeps the damn niggers out for one

keeps the simple women quiet too

[Anonymous No.5664775]

>>5664141
p'ness seems to make over 50% of people happy somehow. maybe incorporate it into the board somehow

[Anonymous No.5664783]

>>5664767
well im neither 100% white minus ~1/16th cherokee and 100% male. Just dont care much about my spelling and shit on here

[Anonymous No.5664786]

>>5664783
*well im neither, im 100% white minus ~1/16th cherokee and 100% male. Just dont care much about my spelling and shit on here*

[Anonymous No.5664791]

>>5664783
maybe you can use your cut of the gambling money to bribe your way into an admin spot

[Anonymous No.5664800]

>>5664619
>>5664592
I thought we were getting somewhere... then >>5664791
>>5664767
>>5664738
show up... and why? stay in /b/ where chaos is encouraged

[Anonymous No.5664804]

>>5664791
Not registered though, I could just for shits and gigs but i prefer to work for my money. grew up poor and never once took a hand out, not the way i was raised

[Anonymous No.5664824]

>>5664800
/ck/ gets trolled for the same reasons /sci/ gets trolled, they can't smell their own bullshit.

[Anonymous No.5664858]

>>5664141
>caring this much about a board on 4 chan.
time to shut off the computer and go outside.

[Anonymous No.5664861]

>>5664824
Now I'm wondering why I should keep browsing /ck/ instead of seeking out real cooking forums, and its because I really appreciate the occasional absurdity that is often encouraged here. I just think there is a time and a place, ya know? I'm going to stick to my guns and repeat that I think what this board really needs is a few sticky threads, which are conservatively moderated (as opposed to the rest of the board, which is moderated to the absolute minimum).

[Anonymous No.5664864]

You guys act like /ck/ is even that worse off comparatively speaking

You should see /tv/

[Anonymous No.5664871]

>>5664864
I usually browse /b/ and wanted to see the rest of 4chin. I went to /tv/ cuz i love movies, so like an idiot I made a thread about Ingmar Bergman before seeing what the board was all about... what a disappointment.

[Anonymous No.5664878]

>>5664864
yeah /tv/ and /mu/ are meme city. so much /s4s/ ironic shitposting.
im starting to see a little bit of it on /ck/ which worries me.

[Anonymous No.5664895]

>>5664861
im >>5664619
i browse here but I also really like cheftalk and stellaculinary forums, cookingforengineers and egullet is okay mostly browse here to help and fuck around but i go elsewhere for advice

also recommend chefs-resources for info as well and starchefs is ok for professionals wanting to keep up with current stuff

[Anonymous No.5664922]

>>5664895
Thank you, I had no idea where to start, was just going to start googling. I have a philosophy degree and am just starting at the bottom of the foodservice ladder. I really don't give a shit about getting into managerial positions, just want to get better and be part of a team that turns out quality food.

[Anonymous No.5664952]

>>5664922
>philosophy degree

oh man you sad sack

[Anonymous No.5664959]

We can have a sign that pops up and says welcome when you enter the board

[Anonymous No.5664968]

>>5664952
yeah, it was mostly about reprogramming myself after being raised in a christian family and lacking any real critical reasoning skills.

[Anonymous No.5664982]

>>5664968
fair enough

[Anonymous No.5664995]

>>5664968
i realize this sounds really... idk, euphoric? didn't mean it to come out that way.. i think most people will get what i meant.

[Anonymous No.5665246]

>>5664800
Nigger, this is 4chan, every board has shit posters and every board will. Also, you should be banned, no fucking meta threads, cooking only, fuck off.

>>5664720
Fuck off, it's not happening

>>5664708
This x10000

>>5664459
Oh wonderful, wow that's great, fuck off and welcome to 4chan newfriend

>>5664861
Oh boo hoo, go, go find your superior cooking threads where you can become a master chef in just minutes! Do you even know where you are? Everything on this site should be taken with a grain of salt, take what you have or git

>>5664858
Underrated post

>>5664673
No one cares, stop complaining, things won't change for shit

>>5664681
Don't make shitty generals on a slow ass board


Heres a few suggestions, remove the faggots who don't belong, "lol" "xD" "muh animal rights" don't belong and shitters who complain about a 4chan board should be right behind them. Heres some advice newfriend, these boards don't change much at all. How long has the "Food from Japan" thread been in existence, you can get banned for making a joke about it. Fuck. Off
:^)

[Anonymous No.5665262]

>>5665246
>le edgy hamburglar

[Anonymous No.5665263]

>>5665246
Careful you don't cut yourself on those edges, anon.

[Anonymous No.5665264]

>>5664175
I bet you're a regular contributor to "WHAT ARE YOU DRINKING /CK/", "HOW CAN I IMPROVE MY RAMEN??" or "WHY ARE FIVE GUYS BURGERS THE BEST IN THE WORLD?!" kind of threads. Get the fuck out, you're the cancer here

[Anonymous No.5665271]

Ban people that obviously have no passion for food. They don't even have to be passionate. They just have to like food. I'm sick of threads of anything besides hamburgers and fries being taken over by people saying "hurr durr anus soup, hurr durr enjoy your mexican roach meat". There's having preferences and there's just being a picky little cunt.

[Anonymous No.5665286]

>>5665262
>>5665263
Butthurt fignewtons plz. Do you even know what edgy means? That isn't edge you nignog
:^)

[Anonymous No.5665327]

>>5665246
so much angst

[Anonymous No.5665458]

I think /ck/ is one board that really doesn't need changing that much, I haven't noticed it go downhill too much in the last couple of years or so like some other boards I could mention.

There's maybe been a bit more rudeness as noobs migrate here from /b/ thinking all of 4chan is the same shit flinging contest, but I think we still have the most civilised board (that has a reasonable posting speed).

I'd love to see a sticky or official /ck/ guide like /fit/ and /fa/ have. For my own reference and for people who always post threads asking advice for cooking on a budget or where to begin learning how to cook.

And maybe a bit less snobbishness towards people who want to talk about food related things that aren't gourmet level cuisine.

[Anonymous No.5665478]

>>5664141
ban all the regulars

[Anonymous No.5665486]

>>5665246
it's like you're fightin' for something on this image board

[Anonymous No.5665487]

>>5665458
this would be a wonderful idea, and it would counter the inflow of newfriends from the other board like you said (like s4s, pol, b etc)

[Anonymous No.5665492]

When i first started posting on ck around 2010 there were a lot more threads that were about cooking, most likely due to regulars who actually cooked and made threads about it. The people who posted funny threads were actually funny at the time and original. Those people are gone, and they have been replaced by people who have no idea how to cook anything, but like food, so they post other, barely related topics. The ck humor has died horribly along with the post quality. Love them or hate them but people like sceak, progun, and milk jar guy made this place great. Now all we have are 18 year olds asking how to survive on a shoestring budget and how to boil an egg.

[Anonymous No.5665503]

>>5664141
Honestly /ck/ isn't that bad. Easily b8ted, but still a good way to pass time.

In a vaguely related note, has anyone seem crazy rambling guy lately?

[Anonymous No.5665506]

>>5664861
a couple of stickies would vastly improve the board. in order to circumvent the "wat do wit muh grounded boeuf?" threads, we can provide ground beef recipes galore via a recipe sticky.

>>5664878
i've seen over 500 shows/concerts and /mu/ ruined music for me for about a month. it's a terrible place consumed by best-of lists instead of ACTUAL FUCKING CONNECTION TO THE ART

[Anonymous No.5665507]

>>5665503
there are at least 8 on in any given day

post a screenshot or link to one of his ramblings

[Anonymous No.5665508]

>>5665507
Nah you'd know this guy. He hits the word limit and his posts make literally no sense. Absolutely no punctuation. Quite an amusing read.

[Anonymous No.5665514]

>>5665508
oo that guy

i haven't been on /ck/ in months but i do remember his ramblings

have you seen him out and about in any thread lately?

[Anonymous No.5665521]

>>5665514

Open the catalog, find the thread with the korean girls (search for "egg"), he has a post towards the end

[Anonymous No.5665523]

>>5665514
No, thus my asking. I miss seeing him around y'know. One of the few recognizable regulars.

[Anonymous No.5665527]

>>5665523
>>5665077

[Anonymous No.5665530]

/ck/ (and /trv/, since someone else mentioned it) are filled with idiots that turn useful threads into 200 post shitfests because their ego prevents them from ignoring trolls. It's not a summer thing either since it's gotten exponentially worse since February or March of this year.

[Anonymous No.5665536]

>>5665521
i know the poster you're talking about and i don't think that's crazy rambling guy

the crazy rambling guy i remember used all capital letters in his works of art, was very incoherent and gave no fucks with a slight hint of subtle comedy in every 200+ worded posts.

the guy you're talking about in that KPOP egg thread is someone else entirely.

[Anonymous No.5665539]

>>5664141
>people use processed meats in their roast dinner
>not roasting a whole chicken and carving it yourself

Literally one of the worst roast dinners I've ever seen.

[Anonymous No.5665540]

>>5665527
yeah, that's more like him.

he seems sober in that post doe.

[Anonymous No.5665542]

>>5665536

if you're talking about that guy who used to use all caps, he went by a different moniker but I don't remember the name. "rambling old guy" is definitely the guy in the kpop thread

[Anonymous No.5665550]

>>5665540
He's hard to catch.

[Anonymous No.5665555]

>>5665486
>implying i'm not
>>5665327
:^)

[Anonymous No.5665562]

>>5665555
XD

[Anonymous No.5665589]

>>5665527
Yaaay. I'm so glad he's okay, I was worried. Thanks anon.

[Anonymous No.5665626]

>>5664726
I think a lot of people are afraid to, based on how the board has been going, first of all. And, secondly, it's pretty normal for people to wait until the last few days of the allotted time period to post. (People want to think about what they are going to make, etc.). Have you been here for the official /ck/ challenge before? That's much more lively, but even that got shit on by a ton of people this past year. It's too bad, because the challenges are a fantastic way to add OC and spread new ideas/show technique, but you know.... haters gonna hate, whatever. I just hope Squee doesn't give up on the monthly challenges, because I think those will catch on more as time goes by, and I think BubbleBurst already said she was going to host the official challenge again next year.

[Anonymous No.5665629]

>>5665626
who dis?

[Anonymous No.5665632]

>>5665246
angsty edgewalker detected. You are part of the problem.

[Anonymous No.5665633]

>>5665271
Oh god, if only we could do this, life would be great.

[Anonymous No.5666011]

>>5665246
>>5664800
>implying i'm op

[Anonymous No.5666025]

>>5665503
YES. he was in can opener thread

[Anonymous No.5666040]

>>5665626
I have not been here for the official challenge before. Thats what I assumed, thanks for responding.

[Anonymous No.5667388]

>>5665271
>>5665633
I don't think you fully understand 4chan moderation.... Look at any other board, there is shitposting and people who obviously don't care about the topic, you can't cherry pick which special snowflake you like best, you just deal with it
>pic related for /v/

[Anonymous No.5667400]

Stop getting trolled so fucking easily.

Seriously.

>hey guise i dont like male waiters
>hey guise i put ketchup and pasta for sketti
>hey guise etc

Its like you guys can't tell what is bait and what is not.

[Anonymous No.5667474]

>>5667400
This,
>>5665262
>>5665263
>>5665327
>>5665486
>>5665632
>>5666011
Fell for it way to easy, but I still think newfags need to lurk, I see too much meme shit here way too often

[JetBlack No.5667492]

>>5667388
I was banned once for posting a /ck/ post on /k/. I was drunk and didn't realize it. So, obviously, other boards mods DO take their jobs seriously and ban posters who stray off topic. Not so on /ck/ though...

[Anonymous No.5667493]

you people think /ck/ is bad?

what the fuck this is the tamest board I've been on. Its like you haven't seen the rest of 4chan

[Anonymous No.5667573]

>>5667493
anon, re-read. we lack some of the vital functionality of other special interest boards.

[Anonymous No.5667602]

>>5664141
There needs to be a sticky to address the "I'm 20 and I just moved out and I somehow managed to not learn a single life skill, how do I buy food, what do I buy and how do I cook it?" questions that always pop up.

Sorry if this has been addressed before.

[Anonymous No.5667621]

>>5667492
Yeah, that's what I'm saying, this boards moderation is pitiful, so expect shitposting and deal with it, and even more so, don't ever imagine mods filtering who does and doesn't like food etc

[BUSINESS LAMB No.5667628]

>>5664592
everytime OC gets posted outside of a cooking challenge circle jerk it just gets shit on by most of the board and then ignored, probably by people eating mcdonalds as they post. seriously, the best threads usually only get 15 replies and are on page 9, the worst threads are the ones with 100+ replies on the front page. I mostly still come out of habit and I like the alcoholics threads. /ck/ is still OK but you've got to filter a bunch of bullshit to appreciate.

[BUSINESS LAMB No.5667645]

>>5667400
this too, this is the easiest to troll board. ketchup, well done steak, beans in chili, vegan shitstorm, do americans really do this, jewish tipping procedures, chipotle/5 goys shilling, etc. guys please, you should know better by now not to fight over this.

[Anonymous No.5667651]

>>5667621
ANY kind of moderating according to posted rules would be nice.

>>5667628
I'm
>>5664592
You are right. I think that a modest improvement would be stickying those productive threads and keeping the posts on track by enforcing the rules with bans. A rule could be: don't post offtopic in sticky threads. Lots of other boards have rules...

[BUSINESS LAMB No.5667727]

>>5667651
i've never been keen on a /ck/ sticky because I look at cooking as an art of personal taste, the only right way to do it is however you like it. I think I could get behind an moderated OC sticky though where you only post things you made yourself. sort of like a hybrid of "dinner /ck/, you?" and a cooking challenge.

if you haven't noticed /ck/ is two often conflicted boards in one. food AND cooking. as much as the doritos and taco bell threads frustrate the chefs, they are on topic. and it is much easier to get upvotes by calling out a doritos fatass than it is to take the time to post a presentable dinner you cooked and get berated by 90% of our board for your efforts, hence the low quality of posts and the lack of good OC here.

[Anonymous No.5667734]

A sticky. For tools, techniques, cooking terms, etc.

Don't need recipes because there are hundreds of data bases out there with recipes.

[Anonymous No.5667743]

>>5667727
cartoons and comics need their own separate boards as well. capeshit get out.

[Anonymous No.5667753]

>>5667727
You're right, the only right way to do it is however you like, but in another sense, there are techniques for a reason...
I like the garbage food threads occasionally. I like the absurd craziness and hate that some threads ultimately devolve into. But when people start shitting up threads that could serve as a venue for sharing and learning valuable stuff, it scares people off, and that ultimately translates to less content.

[Anonymous No.5667765]

>>5667727
It would be nice to have a sticky to tell the poor fags how to buy and cook beans and rice, how to tell college kids what to do worh their ramen. Despell the myths and reality around knives... We have a dozen tropes/cliche threads around here that are just always shit. Tipping threads should get banned immediately. Its not food or cooking... It proper eating etiquette.. Barely even related. Id like to see it cover healthy diets and link a bunch of resources for the veggie challenged to health studies so the fucking "sat fats are good for you" crowd can finally just shut the fuck up.

There has to be a dozen commonly recurring threads that we could throw in a sticky, and reference in the rules that would make this place less frustrating.

The mods actually enforcing rules would bemflippin sweet as well.

[BUSINESS LAMB No.5667839]

>>5667753
yup, this is my /ck/. I love it and equally love hating it sometimes. but it is home. I've gotten good advice here many times but only ask when I'm not too serious, if I'm serious about proper technique or whatever I am not trusting you assholes, I just like food and cooking and feel happy here because I drink a lot and you guys are a hoot.

anyway, back to the shit threads and shitposts. they've been here forever and aren't going anywhere. deal with it, respond to and make better threads if you are serious. I need to do it too, I lurk a lot but won't comment on the threads I like while people keep bumping an fighting over an Oreo thread or some shit.

[Anonymous No.5667844]

>>5667734
you're a tool