Grrrr

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

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
skflyfish
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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
Jacobite
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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
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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 found the Anova users manual lacking of information of really how to control the display locally.

Here is my users manual.Amount of press times on the display are approximate times.

Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch

Comments: 0

Hey everyone! I wil be attending this event called Culinary Pop up Series, and it sounds that its gonna be fantastic!

"Join us each Thursday evening in August for the pop-up culinary creations of some Baltimore’s best and brightest cooks. As always, admission is free, food and beer are pay-as-you-go. Its gonna be poppin!"

Im a big fan of cooking myself so Im pretty excited, Ill keep you posted! smiley

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I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?

Comments: 1

Any good information on methods and rationale of seasoning cooking pans?

 

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I was reading an article the other day about smoked meats and the smoke ring.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html 

and

http://www.genuineideas.com/ArticlesIndex/sratlas.html

I have always followed the idea of 140 degrees F is about as far as smoke can be applied to meat.

The 140 degree may apply to pork but not red muscle meat like beef and venison.

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