More on Bonomo Taffy
I read all of the posts from last Fall. How many people wrote to Tootsie Roll? How many of you received a response? I'm writing to them today and I will e-mail everyone in my address book and ask them to do the same as we ALL grew up with it! If they can put a nougat in Charleston Chews that tastes like vanilla Bonomo, then WHY can't they make it again?
My favorites? Vanilla and Banana!
I am about to add to the monstorous Bonomo thread so please accpet my apologies. Loved the stuff too when I was a kid. Used to steal money from my mother's coin jar to buy it - at the risk of life and limb - so that is real devotion.
Arthur Scwartz interviewed Bruce Weinstein today, autor of "The Ultimate Candy Book : More Than 700 Quick and Easy, Soft and Chewy, Hard and Crunchy Sweets and Treats", which apparently includes a recipe for a Bonomo-like candy. If you buy from Amazon through this site, you also support Chowhound.
I am about to be a sourpuss...if I read yet another thread on Bonomo Taffy I will scream. I am a little on the young side for boomer, born in 1963, so I don't identify with the wonders of this candy. I have read all the threads, too, and this sticky,chewy candy seem to be more revered for it's nostalgic effect than anything else. YAWN. So-called boomers going on once again about a so-called delicacy that was so great in their day.
There, I said it. I am officially a sourpuss. That said the boards are for all so, obviously, please feel free to talk yourselves silly re: Bonomo Turkish Taffy...
re: Jessica Shatan
"I am about to be a sourpuss... "
One suggestion: don't open any more postings with the "Bonomo's" heading on them. But do cut us some slack. Along with all the terrific info we get, I see a lot of stuff on Chowhound that either doesn't interest me, personally, or even makes me a little angry, but so what? If the heading gives me an indication of the content, I'll read what I want to and stay away from the rest. If people wish to wax poetic over some esoteric dish from some cuisine that I don't like or care about, let 'em. So what? But I find your attitude condescending and insulting. Nobody's forcing you to read these postings and, obviously, there are a lot of people out there who care about this "so-called delicacy that was so great in their day." "Sourpuss?" I'll say.
I totally agree that it's innappropriate (especially here, in the chow confessional) to trash people for their pleasures--guilty or otherwise. What's the purpose of a "What's My Craving?" board if you have to worry about someone poo-pooing your craving?
On the other hand, there's been a lot of repetition in the Bonomo threads...people asking the same question and giving the same answers over and over...which does get a bit tiresome.
"I see a lot of stuff on Chowhound that either doesn't interest me, personally, or even makes me a little angry, but so what?"
I hope not TOO much of it makes you angry!
re: Jim Leff
My apologies for my rant.
You're right that it was an inappropriate place to put it, I can just rant to myself or friend and not to the boards at large.
I would not want to turn people off from posting, in general, so I should have thought twice before ranting away.
I guess I crossed the line from spirited disagreement--one thing I love about these boards--to condescenion and insult so for that I am truly sorry.
a lot of people are obviously first finding the site based on this affinity and that can certainly be a good thing...I am trying to STOP compulsively opening every post, and this is a good place to start...
But Jim, there must be someway of archiving or pointing to frequently requested info (like the tootsie roll address, some restaurant addresses that get asked for over and over and over in long threads about a restaurant??? The repetitive requests for the same info because people "talk" before reading the whole thread makes me want to scream sometimes. I know, I dont have to read it!
re: jen kalb
Jen, the more we discourage repeat questions, the more reluctant new people and lurkers become to post. Already, there's an (incorrect) feeling that you've got to be super-smart about food to post, and if people feel like they've also got to put in due-diligence research (to see if they're repeating older stuff) before chiming in, the barrier will simply be too high.
As far as compiling frequently requested info, that'd be redundant...it'd be just as effective (and a lot less work) to refer people to previous discussion. Which is what we should be doing. But Trisha has gone The Way of All Interns, and me and Bob(TM) are too overwhelmed with other matters to take a super-active role in these boards (aside from the time we currently spend purging spam, shills, and other flotsam)
So...upshot: if you regulars could lend a hand, and politely welcome newcomers and gently guide them to previous threads (without making them feel like they've blundered), that'd help keep things working well...at least until we can find someone alse to man the boards.
All in all, though, I think the last month or two have been exemplary on these boards. What awesome posts...level of contribution overall is extremely high quality
One BIG favor I'd like to ask...if someone new posts something great, and you want to see them post more...SAY so. Otherwise they feel that their effort was wasted, posting scorned, and will go away. Good poster lost. Thing is, it'd be inappropriate and tedious for me to personally type "great post!" after every...er...great post. But you guys could...en masse...