HOME > Chowhound > Site Talk >

Discussion

CHOW recipes - do you see many Chowhounds commenting?

The above says it all. I rarely look at the CHOW recipes but when I do,I rarely see a CH name that I recognize. It continues to make me think/feel that CH and CHOW are two different sites with quite different audiences. Any opinions?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Gosh I hate to counter with you (again) in the same week but yes I see plenty of familiar CH's over at CHOW commenting. Check out the new Pet Peeves conversations going on under CHOW Features. Plenty of give and take discussion over specific topics very similar to CH threads and a CHOW Staffer is also contributing to the thread with members.

    http://www.chow.com/food-news/145924/...

    Now I know you were referring to CHOW Recipe file but that has always been a very mixed bag of CHOW Kitchen testing and adapting, submissions by CH's and some very curious recipe file sourcing. As for comments, some recipes have quite a lot and some none at all.

    17 Replies
    1. re: HillJ

      I really was talking only about the recipes section. I wasn't clear about that. For some reason I saw one yesterday (don't remember what/which) and of the probably 15 or 20 respondents, I didn't recognized a single name. Not that I remember all CHs :)

      1. re: c oliver

        Probably a higher ratio of experienced cooks on the Chowhound side who don't need those instructions. I already know how to make broccoli and cheese soup, rice pudding, bok choy, and mashed potatoes, which are all featured on the CHOW recipe leaderboard today. Not a thing wrong with them being there though.I agree the target audience is different.

        1. re: Samalicious

          That's probably quite true. But one of the recipes (from 2008) is for boiled/baked bagels. Not a slam dunk recipe, I'm thinking. 70ish replies. I went to the end of the replies and spot checked a half dozen and for each one it was their only post. Then checked the middle years and the same thing. So it doesn't appear that the recipes section is 'driving' anyone to CH and that CHs aren't posting on it. I don't have a real point here, I guess, just an observation. Maybe Coke vs. Diet Coke :)

      2. re: HillJ

        So the conscious drive to move 'hounds over to the Chow side is beginning to work. Too bad. Personally, I think it's time to give up on the Chow Site. There are lots of other sites that do the "professional" thing way better. The value of this community is in the fact that there are a lot of really good cooks and food geeks out there contibuting who are more interesting, experienced, and knowledgeable than those "employed" to do the same thing.

        1. re: MGZ

          While I'm not super fond of the "us" and "them" thing that happens btwn CHOW and CH, I don't know the folks or their pro backgrounds enough to generalize over what they bring. They are the paid employees of this site. We volunteers don't have the "work" to consider - we get to play 24/7.

          1. re: HillJ

            What? Paid? Who is getting paid???

            1. re: jrvedivici

              If you are actually asking, that would be the individuals who work @ CHOW.

              1. re: HillJ

                I think I gotta get me some of that chow money!

                Do you know how much people would pay for this level of entertainment in Vegas? What do I need to do give a free buffet with my act?

                1. re: jrvedivici

                  how many x's can one gal suggest you apply for a job. the site needs a warm up guy to get the crowd laughing and ready for a day of threads-apply!!

                  1. re: HillJ

                    Hey I've petitioned the powers to be (Jaqc because that's all I really know).......I just keep getting stonewalled in my attempts. It seems my fashion of humor is not appreciated by the powers to be!!

                    1. re: jrvedivici

                      Well there's is that old saying about not paying for the cow when you can get the milk for free :) or some such thing..you know what I mean.

                      You gotta leave them wanting more...not less!

                  2. re: jrvedivici

                    Yes. I would attend your act for a free buffet.

                    1. re: SaraAshley

                      Ugggghhh I think you are missing the point. lol

                    2. re: jrvedivici

                      Sometimes I get miffed when they take our comments on a thread and create a whole article about it.

                      I can write reasonably well, when I am not lazy and posting online and would gladly be paid to cobble togther an article from the postings of other folks.

                      1. re: melpy

                        Do you have an example of what you are referring to? I'm not sure I follow you.

                        1. re: jrvedivici

                          The examples I was referring to fall under Chowhound Tips on the CHOW Features/Stories blog. Tabs are at the top of the page. If you click on one of those passages you'll see a submission that includes a highlight from a CH thread and the link to that thread. Now I don't know if the individual CH who is credited with that entry is a paid person or not. But, there is no red diamond before the author's s/n on CH indicating they are a part of the CHOW staff. So I'm thinking they are volunteering.

                          Example: http://www.chow.com/food-news/145992/...

                        2. re: melpy

                          Hi melpy, I see what you mean and when I see articles of that nature, it leaves a funny taste in my mouth (even though I fully understand we are participating in a website for free here).

                          Maybe if we can be awarded CH Credits(TM) that can eventually be exchanged for something of tangible value, if our comments get used in a significant way somewhere?

              1. i can only speak to the reasons i, personally, rarely bother with Chow recipes
                1) about 35 years ago i bought and read THE JOY OF COOKING, and, at that time, based on that book, i developed my own versions of the recipes that were the mainstays of that genre of food.
                at this point i have no interest in combing through recipes for "comfort food."
                i already have binders and boxes overflowing with recipes for dishes that are based on saturated fat and animal flesh.
                now, i'm much more interested in plant-based, ethnic dishes.

                2) i couldn't figure out if there is any way to sort the Chow Recipe site for ethnic recipes, vegetarian/vegan recipes, recipes that use specific ingredients (i.e. i received a wonderful gift of medjool dates for christmas, and i was looking for recipes that used them), etc.

                3 Replies
                1. re: westsidegal

                  CHOW has a recipe file for searching by ingredient in the middle of their recipe page. When I added medjool dates to the recipe search this came up:
                  http://www.chow.com/search?type=Recip...

                  I don't use the recipe file on CHOW too often but I do browse through some of the highlights.

                  1. re: HillJ

                    thanks so much for the education!
                    funny enough, just riffing in the kitchen, i had made a version of that salad using arugula instead of the watercress.

                    1. re: westsidegal

                      I enjoy that salad myself! Nice combo of flavors.

                2. Today I clicked on a handful of CHOW Recipe threads floating on the Main page of CH and saw new comments by familiar s/n's. So they will continue to bounce as long as new comments keep them in the loop.

                  It's kind of interesting to read some of the older comments from CH's who actually tried the recipe.