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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."

                            2. Don't delete jpr54_1. I do think a preserving board is relevant. I first thought it would fit into food quests, but I just took a look at that board and it is a little discombobulated. People looking for dining experiences doesn't seem like a food quest, yet I guess I can see their point (if I look really hard).
                              That said, I enjoy preserving all year long. Sometimes I just need to use up a lot of a specific ingredient and I need a resource. I suppose I could post to home cooking, but if this isn't acceptable for home cooking maybe it does need it's own board.
                              A caveat, I post grilling questions on HC all the time as I grill year around. It is my primary way of getting dinner on the table for my family.

                              14 Replies
                              1. re: pagesinthesun

                                I think Food Preservation would be a great board. I don't do that but I think it would draw together those who participate and it is very specialized.

                                1. re: pagesinthesun

                                  Why wouldn't it be acceptable for home cooking? There are lots of threads on canning, pickling, fermentation, dehydrating, and so on on the HC board, some with replies in the hundreds, including many where people ask for solutions for dealing with lots of [fill in the blank].

                                  1. re: Caitlin McGrath

                                    I had a neighbor who, upon their retirement, took the food preservation class at her county extension service. It's a LOT more than Home Cooking.

                                    1. re: c oliver

                                      I was responding to pagesinthesun's saying, about food preservation questions, "I suppose I could post to home cooking, but if this isn't acceptable for home cooking maybe it does need it's own board" by pointing out that there are many very active threads on the subject on the HC board, and they certainly delve into all facets of the subject including the science behind it and resources for doing it safely, and therefore are not unacceptable there.

                                      I'm not sure what you mean by it being a lot more than home cooking, but there is a great deal of knowledgeable posting and sharing of expertise, resources and recipes in the threads I've participated in. I'm happy to have those threads on the HC board. Preservation can be more involved than whipping up dinner, but so is much that hounds do in their kitchens (indoor or outdoor).

                                      1. re: Caitlin McGrath

                                        Sorry for my short answer. I just think that food preservation is one of those topics that means nothing to anyone not interested in it. So having its own board would draw those interested in the process and not clutterup HC with it

                                        1. re: c oliver

                                          I guess I see it differently. All of the CH boards I frequent include threads about subjects of little or even no interest to me personally, but which are perfectly within the purview of the board, and I don't think of them as "cluttering up" the board. I just scroll on by to those that engage me.

                                          1. re: c oliver

                                            this is the attitude-coliver- that bothers me the most and the reason why I nominated and voted for Pickled Seasonal Vegetables.
                                            I wanted to show that ppl are interested in this topic

                                            1. re: jpr54_1

                                              And I think that's why it could have its own board so that those who are interested in it could easily find a place to discuss it. In the huge HC area, unless you're checking really regularly you'd miss something.

                                              1. re: jpr54_1

                                                your attitude and comments make ppl feel uncomfortable-
                                                and then they don't post anywhere.
                                                Chowhound looses a chowhounder

                                                1. re: jpr54_1

                                                  I completely support the idea of a new board like this. I think it's a super idea. It's a very specialized subject which I think gets somewhat lost in the big world of HC. I'm not sure why anyone is uncomfortable.

                                          2. re: c oliver

                                            If your neighbor took the county extension service coursework that leads to being certified as a Master Preserver, then yes, indeed it is a specialized skill. However, food preservation applications range from the very simple to the highly technical. There's no reason that a home cook couldn't tackle making freezer jam or refrigerator pickles, for example, and create something delicious (and safe) in a few minutes.

                                            1. re: Melanie Wong

                                              Oh, I totally agree. I think she did it out of "self-preservation." :) Her husband, newly retired, was a major Type A personality. His vegetable gardenwas enormous. Let me define that. One summer he planted FORTY-TWO zucchinis!!!!! I went over once to get a little basil and came home with about ten pounds of produce.

                                                1. re: c oliver

                                                  He was planning to supply
                                                  The Restaurant at the End of the Universe.

                                        2. I think there should definitely be a board for food preservation.

                                          1. I've seen a number of new boards created since I've been on CH. Initially I thought it was a great idea.

                                            I no longer do. My regional board has been split into a number of smaller boards. Newbies and travelers are confused and items of true regional interest don't get the same exposure as in the past. Several of these smaller boards simply get so little activity they they fall off the radar.

                                            Further subdivision of the homecooking board lessens readers chance to learn about new things. A forum with width and depth exposes us to so much more.

                                            I'm with Gregarious on this. I feel it would dilute the pot too much and we would ultimately lose more than we gain.

                                            I would like to see a way of adding tags. That could help tremendously with searches and be helpful to those who are interested in a very specific subject. Seems to be a way to keep Homecooking strong and still allow easy exploration of a narrower subject.

                                            13 Replies
                                            1. re: meatn3

                                              The HC board doesn't seem to be lacking at all. As a matter of fact, it's huge. If you had nothing but WFD, COTM, DOTM, etc., it would be big. If someone goes away for a few days and return, anything related to food preservation would be so far down as to be unfindable (is that a word?). And there are too many words associated with it to do a reasonable search. I'm very interested in smoking so I favorited that board and don't check it every day but often enough I can find things to give advice about and more likely get advice about.

                                                1. re: Kris in Beijing

                                                  I don't see that one, kiddo. COTM draws me in although I have RARELY participated. The books they use often have links to recipes so to me it's perfectly positioned. And it IS 100% about home cooking. I don't know. Everything is open to interpretation, isn't it?

                                                  1. re: Kris in Beijing

                                                    That's something we've discussed a lot over the years. We were literally within days of doing it at one point before we decided not to. The general consensus among CotM participants and coordinators has been that it thrives from being part of the Home Cooking board. It needs a constant refresh of participants to remain healthy and active.

                                                    As Pat notes below, we think the better approach is to find solutions that would allow things like CotM to be both part of the overall Home Cooking board AND easier to find on their own rather than one or the other.

                                                    1. re: Jacquilynne

                                                      I agree. I think it's great to be able to easily refer someone to a specific COTM thread that, as I said, often includes links to specific threads.

                                                2. re: meatn3

                                                  This is really excellent feedback! Much appreciated. We very much want to preserve the depth and sense of community of the boards as we improve the ability to browse for specific information and tags could be the perfect solution.

                                                  1. re: patsully

                                                    For us non-technical people, could you explain what a "tag" is and would look like please?

                                                    1. re: c oliver

                                                      It's often used in blogs to identify which topics any given article is about. I don't know if you're familiar with pepperplate.com, but when you save recipes there, you can *tag* them with words like "main" or "meat" or "braise".

                                                      1. re: linguafood

                                                        I've not used pepperplate although I should. Thanks for the explanation.

                                                      2. re: c oliver

                                                        Here's an example of tagging and how it works - in the SE link below, to the left of the photo there's a list of words (bitters, cocktail ingredients, cocktails, DIY vs buy, grapefruits), each of which is a category relating to the featured article/recipe, and also a clickable link that'll take you to a page (essentially search results) that lists all the other things on the site that are similarly tagged.

                                                        http://www.seriouseats.com/recipes/20...

                                                        1. re: Caitlin McGrath

                                                          Chow.com editorial articles and recipes used to have tags. They disappeared after one of the early site redesigns and I don't know why. I like tags for the click-through feature.

                                                          1. re: Melanie Wong

                                                            Yes, I agree it's a shame they did away with the tags on Chow features. It's a useful feature, and I could see it working well for threads if, say, the OP could tag his or her posts.

                                                            1. re: Melanie Wong

                                                              Tags were really useful for recipes.

                                                    2. I really would like to see this board. I don't go much to home cooking anymore because there is so much stuff there I could care less about, overwhelming the things I am interested in.

                                                      I think OTM's should have their own board. I'd never go there, but it would help de-clutter the home cooking board.

                                                      12 Replies
                                                      1. re: JMF

                                                        See, this is how I feel too.
                                                        CHOW should be able to see from traffic that HC is overwhelmed/ overwhelming; perhaps pulling out the OTM's would Increase participation in several areas.

                                                          1. re: jpr54_1

                                                            OTM=Of The Month.

                                                            COTM=Cookbook of the Month
                                                            DOTM=Dish of the Month/
                                                            WFD=What's for Dinner

                                                            So you are getting upset when you don't even know what the posts are talking about?

                                                            1. re: JMF

                                                              I do know what the posts are about - I have not seen otm b4

                                                              1. re: jpr54_1

                                                                I have not seen abbreviation otm used b4 as stand alone

                                                          2. re: Kris in Beijing

                                                            what areas are you thinking of in particular?

                                                            1. re: Kris in Beijing

                                                              I think the OTMs being separate is a super idea. And what are you baking now. What cookbooks have you bought or lusting for.

                                                              And when the word "clutter" is used it's not a criticism of a particular genre but rather that the HC board is overwhelming and breaking these out could make it less so.

                                                              1. re: c oliver

                                                                thank you for your explanation-that makes to me alot of sense.
                                                                it would leave more space for homecooking.
                                                                I understand now what you saying.

                                                            2. re: JMF

                                                              I'd be thrilled if OTM threads moved to their own board, that way it would be so much easier to find them. I read those threads regularly and I often have to go searching for them.

                                                              1. re: rasputina

                                                                Sounds like a win-win situation...

                                                                1. re: rasputina

                                                                  I really don't mind the OTM threads being regular thread on the board but do object to COTM having a separate thread for each chapter. Some months that's just much too much.

                                                                  1. re: rasputina

                                                                    Yes!
                                                                    When I fist started seriously reading CH, after it stopped looking like a BBS, all these people were talking about WFD and COTM and I. Could. Never. Find. Them.
                                                                    They are discussed in the same syntactical style as a Board.