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Canning/Pickling/Preserving/Smoking

I would like to suggest a new board.
I think more ppl are making their own pickles, jams etc..
Interest has been shown of the Home Cooking Board

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  1. Add fermenting, drying, and freezing to that list! There is a lot of interest in food preservation.

    I think it's a great idea, jpr54_1.

    1. It's an interesting suggestion, thanks!

      Smoking is actually covered here: http://chowhound.chow.com/boards/93

      1. Terrible idea, IMO, The HC board has already been balkanized by the BBQ and V/V
        boards. This would make things even worse.

        20 Replies
        1. re: greygarious

          sorry
          thought it would help
          I had the impression that some ppl on home cooking didn't appreciate my pickling posts

          1. re: jpr54_1

            No need to apologize; you have as much right to your opinion on new boards as anyone else. Perhaps TPTB will take it into consideration.

            1. re: jpr54_1

              I think there is another problem -Ppl don't consider food preservation etc. the same as making making a dish from a recipe. I am not sure I made myself clear.
              I enjoy cooking in general-I am not a chef - just a person who likes food which tastes good.

            2. re: greygarious

              I have the impression that some ppl didn't appreciate my comments or recipes on pickling

              1. re: greygarious

                I don't do any of that anymore but I think it's a great idea. Balkanized means basically splitting into different factions with hostile intentions. That word is a bit strong for this board. Are you perhaps upset that there won't be enough Q's to answer on the HC board or what?

                1. re: miss_belle

                  I think the new(ish) BBQ and V/V boards restrict the opportunities for sharing of ideas, and learning. I'm much more likely to open a thread that piques my curiosity if it is on the general HC board. I'm not going to scour a bunch of cooking boards on a regular basis. As it is, TPTB do not move posts about vegetarian dishes, grilling, etc., onto their respective proprietary boards, even when they are flagged. Why establish those boards if they aren't going to be supported/encouraged? What's next, a sushi board? foraging board? It's just not that hard to scroll past topics that aren't in my wheelhouse. At least I *see* that they are there, and if I am curious, I can investigate.

                  The idea of splitting HC into all these sub-categories is analogous to what is happening in news media. When a principle source of news was the family newspaper subscription, readers were exposed to all sorts of info besides the topics in which they were already interested. Now, you can be coddled by news that feeds your preconceptions by picking websites and cable channels that agree with your personal political, religious, and ethical positions. There is less and less exchange of ideas. In the kitchen, all it does is limit the chance that you'll discover new foods you'll enjoy. In the larger world, it contributes to entrenched political and social views and contributes to problems like the inability of the U.S. Congress to accomplish legislation.

                  The online dictionary I consulted says balkanization means to "divide a territory into smaller, often hostile, units". Note that there does not *have* to be a hostility element.

                  1. re: greygarious

                    I have found that they DO move threads when it's pointed out to them.

                    I think the splits have been good ones, esp. the BBQ etc because as Jacq said it was a hybrid of Cookware and Home Cooking. I don't go to the CH home page very often but gather that many do regularly. There one will see all the current threads.

                    1. re: c oliver

                      Just to clarify -- we don't automatically move threads just because they're flagged, but we will email posters and ask if they'd like something moved.

                      1. re: Jacquilynne

                        Even when someone posts on their regional board asking a HC questioin?

                        1. re: c oliver

                          Between HC and V/V or Special Diets or BBQ, I mean. We move posts that are clearly off-topic, but asking a question about grilling is not clearly off-topic for Home Cooking, so we just let the user know there's another board and that they have a choice.

                          1. re: Jacquilynne

                            Cool. I get that totally and agree.

                    2. re: greygarious

                      I don't see the point of a separate board for this. If you're going to do that it would make even more sense to have separate boards for Home Cooking and Home Baking, since as we all know cooks and bakers are often not on the same page. And I would NOT want that! Home canning/preservation seems like just another kitchen technique to me - no reason to have another board.

                  2. re: greygarious

                    I do find the split-off of BBQ/Smoking/Grilling from HC to be confusing. It is unclear to me exactly where the divide between the 2 boards is, as was illustrated by a post that I made yesterday: I was planning to bake pizza on the grill, using a pizza stone and had some questions regarding technique. Not exactly the subject of BBQ/Grilling/ Smoking, as I would be, from a technical standpoint, baking -- not grilling -- the pizza. Thought about cross-posting on both boards. Ultimately just posted on BBQ. Similarly, if it's a question of a recipe for food prepared on the grill, I am unclear where it belongs. To me, it's an artificial split.

                    1. re: masha

                      There's absolutely overlap between those boards, and posting in either place would have been totally fine. People who are really into making BBQ were keen to have a place where they could get into the intricacies of equipment (Cookware) and technique (Home Cooking) in a single spot, and that board is meant to be that spot.

                      1. re: Jacquilynne

                        I don't consider myself a "BBQ/Grilling/Smoking" geek so I do not regularly read that board, but I am generally interested in recipes and ideas for cooking on the grill (gas-powered so not even a "real" grill for the geeks). I feel that I am probably missing some good recipe ideas because I don't read it regularly. Yesterday my dilemma, if you will, was that I wanted a fast answer -- within about 2 hours -- to a question and was unsure which board was likely to get the most traffic that would see & respond to the question in that time period. Same thing with V&V -- I don't read I regularly so I am probably missing some interesting recipes. (As a practical matter, canning & preserving is of no interest to me -- skip those posts on HC now -- so if you moved those topics to another Board it would not directly affect me.)

                        1. re: masha

                          Add it to your boards. That way, you won't miss anything.

                          Problem solved.

                          1. re: linguafood

                            I haven't added it to my Boards because it's my impression that the overwhelming majority of posts are simply not of interest and there are only so many boards that I want to regularly read. I do check out the general chowhound.com home page listing of active recent discussions and if there is a topic on that listing from BBQ, etc that is of interest, I'll open it. (Just as Site Talk is not one of "my boards," but I'll read and participate in a thread if I notice it on the general page of recent, active threads.)

                            1. re: linguafood

                              I already have 14 boards (NYC and vicinity represent four regional boards on CH, for starters) and you'd be surprised how having a board marked as one of your boards doesn't help much past a certain point.

                        2. re: masha

                          If it's done outside on a grill or smoker it goes in the the BBQ.Smoking.Grilling forum, at least that's the way I see it. If you're doing it inside in a grill pan or in the oven it goes in Home Cooking.

                        3. re: greygarious

                          I disagree, I really like having those boards because it makes it much easier to find threads on those specific subjects.

                        4. I'd love to see a board dedicated to preserving food.

                          1. I'm feeling snarky today.... and this post made me laugh, lol, rofl.

                            Isn't what is being asked for actually the FOOD QUESTS Board?

                            1 Reply
                            1. re: Kris in Beijing

                              No, not from what I understand. If a particular user wanted to preserve a particular food in all of the ways possible or even by one method but trying different recipes until they achieved satisfaction, that could be a "quest" ("I want to preserve lemons as many ways as I can," or "want to make the best strawberry jam," or "want to make the spiciest beef jerky," etc.) but different people discussing different methods of preservation, food safety when doing so, and preserving different foods and/or using different recipes using those different methods would not be a "quest."