HOME > Chowhound > Site Talk >

Discussion

Requests for starting new boards

There have been a number of posts recently about new boards such as a lifestyle board
http://chowhound.chow.com/topics/834555

Then someone wants baking separate from home cooking.

I thought this would be a nice catch all for people's ideas on new boards and I have a request as well.

I think it would be a good idea to split the General Board into two
- Chow Chat
- Food finds and facts

Right now the GB is just drowned in posts along the lines of "my favorite lunch in grade school".

They attract traffic, but detract from useful info. If this happened on a Chow Chat board, people could have their fun socializing. Even allow memory lane posts which are currently deleted "Did you love Quisp cereal?" type of thing.

Food finds would include stuff like the best yogurt, Christmas fruitcake, chocolate,etc. Other topics like "What is korean food, how do you eat balut, etc. These are getting suffucated by the chat heavy threads.

One comment about splitting boards. It dilutes conversation. The problem with the wine, spirits and beer boards that once were on the General Board is I just don't have enough interest to check them out alot. I learned more when they were on the GB.

So I also prpose more prominance for Hot Posts (unread threads). That lets people easily scan multiple boards and get involved in topics they never though they would have interest in. I know that Hot Posts hooked me on Chowhound. Here it is for those unaware of it
http://www.chow.com/new_posts

  1. Click to Upload a photo (10 MB limit)
Delete
  1. rwo, I know you meant food lifestyle. If CHOW becomes too much like a lifestyle (generally speaking) it wouldn't be CHOW. Just wanted to add the word "food" in front of lifestyle.

    1 Reply
    1. I mentioned this on another thread, but happy to help get the suggestions into a consolidated thread!

      I feel the Cookbook of the Month should have it's own board. It would be so much easier to keep up with the current months explorations. And it would be much easier to peruse prior months. I don't always remember the book they worked from, so I have had many, many pages to travel through in search of a post I should have bookmarked.

      I think having their own board would bring more awareness of the project, hence more participants.
      COTM is the best of the best of what CH is about - the level of sharing experience and knowledge in a supportive, friendly environment is the highest in these exchanges.

      18 Replies
      1. re: meatn3

        I'd love to see Cookbook of the Month rec it's place on the CHOW side and up the community inclusion over there. Some cookbook collections or releases have been reviewed on CHOW but COM does so much more with community involvement!

        But I think you make an excellent point that COM should have it's own area on this site.

        1. re: HillJ

          I’m not sure I’m following your argument for repositioning COTM on the CHOW side of the site. The participants in COTM have always been those active on the Home Cooking board. In fact, I’m sure that’s how most new COTMers find us. And it’s not at all unusual for a COTM conversation to spill over into Home Cooking. A discussion of cookbooks started in a nomination thread will continue as a standalone topic on a Home Cooking thread. Or a cookbook that many are enthusiastic about but for some reason isn’t appropriate as a COTM selection will get it’s own thread on the Home Cooking board. I do like the idea of a separate board for COTM, but think it should be added to the “Topical” category so those of us who are active participants wouldn’t have to leave Chowhound to access it.

          1. re: JoanN

            hi Joan. Here's my personal take on it. The CHOW recipe area, cookbook and cookbook author area could use some help, sprucing and community involvement. Who better than the CH's actively and beautifully contributing to COTM.

            The site views (interest) cross over from CHOW to CH content by members already to some degree. I like COTM, I love the idea of COTM receiving it's own Board (so much more could be done with it) but I also like the idea of COTM contributing to CHOW. That's all I was thinking (for now anywho!).

            As for leaving CH to access it. As the layout stands now that's no more than a few mouse clicks. No different than moving from one area of COTM to another right now. Yes?

            1. re: HillJ

              Can't honestly say how many mouse clicks it takes to get to CHOW since I never go there. Just taking a quick look over to the right as I type. Hurricane Jelly Shots? How to Make a Crazy Striped Omelet? Haven't been. Don't wanna go.

              1. re: JoanN

                LOL. Yeah I'd say the material could use the touch of a few hounds.

                http://www.chow.com/cookbook_of_the_m...
                But then I found this placement of the archive and that's CHOW isn't it?
                So, now I'm not at all sure the two sides of this site aren't already combined....LOL.

          2. re: meatn3

            We actually did very seriously consider giving CotM its own board, but there was deep concern that if we did so, it would grow more insular and get less new hounds participating, because it would be less visible to the entire Home Cooking crowd. That's still a concern.

            1. re: Jacquilynne

              That's really well said. Thanks for your comments. That's my big concern about all the suggestions that have been floating on site talk recently--vegan/vegetarian, COTM, etc boards fit really nicely on Home Cooking, and I'd hate to lose track of them (as I would, if they moved elsewhere).

              1. re: rose water

                However decisions are made, I'm cool with. The only reason I make suggestions at all is because the sheer volume of information makes it difficult to find material.

                I didn't realize until a moment ago that COTM is on the CHOW side of the site in an archive...funny that.

              2. re: Jacquilynne

                Make Hot Posts more visible to the community. Problem solved.

                1. re: Jacquilynne

                  I guess some of my ideas come with no knowledge for the goals sitewide. Do you keep CH's separate from CHOW writers and projects? Or cultivate a community that crosses over well? One minute I see examples of separation and the other collaboration. Confuses me sometimes.

                  1. re: HillJ

                    We confuse ourselves with that sometimes, too ;)

                    In the case of CotM, though, it's very much a user driven project. While we have a listing of all the past books, and try to get the word out about the new selections, we're all conscious of not trying to take over from the users who are driving the whole process. We'd like to do what we can to facilitate CotM for members (but definitely without harming it, as we felt putting it on its own board might), but we don't want to pull it out of your hands.

                    1. re: Jacquilynne

                      Speaking about pulling things out of posters hands, that reminds me about "Ask the Expert" This would go along with considering splitting the General Board. Have an "Ask the Expert' board that is separate from General Chowhounding.

                      Since these are limited threads time-wise, it could get promoted thru links on the top of the page where there are current chow topics such as superbowl ... hey, where did that section go?

                      That would also let these threads hibernate when the expert has left the house. People keep posting weeks and months later.

                      That being said, it still makes me sick to think of 'Ask the Expert' on the currently Chowhound part of the site as it has always been about the importance of Chowhounds opinions. But a separate board would be the best of a bad situation.

                      1. re: rworange

                        http://www.seriouseats.com/2012/02/vi...

                        rw, what do you think of this example of Ask the X from Serious Eats?

                        Nancy is answering member questions. I like the idea of combining video interview techniques with community questions. What do you think?

                        1. re: HillJ

                          Oh, I'm seriously not interested in that type of feature anywhere. It is just there was a long discussion on Site Talk with some people liking it, which I understand.

                          It is just the placement that bothered me. Chowhound has always been about the ordinary people and what they think. I've learned far more from Chowhounds than any expert.

                          So, I believe Chow is the better place for this because that is their thing. That being said, if there is another one of these things, I'm betting it will also be on the forum side. If that is the case, I'm just suggesting a searate board for that feature would at least give the experts their own corner.

                          When it was mixed into the General Board, there were a lot of replies that were ... well, just like the usual GB replies. A separate board dedicated to this might result in different, more focused replies.

                          The people at Chow might be interested in the info you just provided.

                          1. re: rworange

                            I dont think the general board is any place to situate anything of value. I cant rememember when I last looked in there intentionally.

                              1. re: jen kalb

                                actually . looking at the "general" board, it seems that in addition to many of the long "do you remember" and "do you like" threads, there are lots of what I would consider "ingredients" threads. I would think many of these really belong on the Home cooking board rather than "General". Anyway, thats where I would go to look for this info.

                                I think there is a difference between foods which are cooked with and foods which are purchased for direct eating. Maybe discussions of say eggs and apples fall between these poles and appropriateness of board assignment depend on context. And of course, where to buy good apples in Philadelphia is another matter again.

                2. While I'm answering some Guatemala questions, I remembered it would be nice to split Central America and the Carribean out from the South America board. Actually they should be three boards with the Carribean getting its own board.

                  It is an old request but i don't want it to get forgotten should there be any new board action.

                  1. Along the lines of splitting the General Board between chatter and information, can we also have the Media Board split between food news and television show gossip? Folks might actually look at the former and find relevant sites to developments in the world of food without having to scan past a dozen threads jabbering about Top Chef or Food Network celebrities.

                    2 Replies
                    1. re: MGZ

                      And to go along with all of this.. why dont we start a board for starting new boards.. would be easier to find those threads.

                      1. re: MGZ

                        Great idea

                        cwdonald,

                        Currently there is the ability to look at all new posts across all boards on the site
                        http://www.chow.com/new_posts

                      2. I would love to see a classified ad board where people could buy, sell and trade cookware and equipment. This works on other kinds of sites (computer, gardening, automotive, etc).