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Jacobite's picture
Joined: 2011-06-20 19:10

I'm as cranky as a cut snake about this bloody editor. See my face?  angry. I know, I know, it's probably me. But...........

I've set up my own dictionary, but the editor refuses to use it!  Doesn't it understand plain Strine?

Every time I save a post it decides that it prefers separating lines better than the intact lines that I use.

Don't get me started on images. I know that the procedure for doing this has been posted on the forum several times, but I just can't get it to work. Wait: I just had a thought so there's bound to be more about this later.

Can anyone help with the other worries?

skflyfish's picture
Joined: 2011-12-27 12:12

Jacobite, do you clear cookies frequently or have your browser setup to clear cookies on closing?

Here is the info for a custom dictionary:
Initially the User Dictionary is stored in a Cookie. However, Cookies are limited in size. When the User Dictionary grows to a point where it cannot be stored in a Cookie, then the dictionary may be stored on our server. To store your personal dictionary on our server you should specify a name for your dictionary. If you already have a stored dictionary, please type it's name and click the Restore button.

Jacobite's picture
Joined: 2011-06-20 19:10

Seems like you're in worse pain than me Chef. If it's acceptable to you, maybe we could give something back in the form of donations.

jacob burton's picture
jacob burton
Joined: 2015-05-25 20:37

I feel your pain. This site has been giving me headache after headache lately, especially with the backend stuff, my spam filters and really anything to do with allowing the community members to post to the site. It just plain sucks.

Unfortunately, I have no budget to get it fixed and Drupal programmers don't come cheap. Sometimes I wish that I never left the WordPress platform. Hang in there, I'm doing what I can.

Newest Forum Topics

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 1

hi there, everybody! I'm in Big Bear, CA (about 7000' above sea level) and am loving all the excellent information on this site! I am a bit of a culinary neophyte as far as specific techniques are concerned... but I love to cook and I love great food!

thank you, Chef Jacob for the wonderful, informative, and entertaining videos and podcasts. I've learned a lot already!


Comments: 0

Ok some thing are easier than others  to reheat for another meal from all those left overs that it seems most have after the holiday meal.

So what is some of the best way to warm the following things with out over cooking or drying out. Though microwave are ok, they do change the texture and well the doneness.

1.Prime rib

2. Turkey

3. Stuffing

4 Mashed potato

5 Yams

6.Green bean casorole


Comments: 4