It’s a dilemma with posting reviews of a revisited restaurant.
Egullet used to prefer posts to an existing thread, arguing that one could follow the progress of a restaurant, maybe through different chefs. On the other hand, my recollection is that Chowhound used to prefer a new thread for each review. When I first came to HO, I continued the Chowhound model but have now reverted to the egullet model which I think I prefer.
I see it as building a post.
Not to mention folks are joining all the time, so what’s old news to some is a new and interesting discussion to others. Sometimes it’s kind of fun to see an old discussion resurface. Other times I just move on.
I didn’t even remember I was the author of the pizza thread, which is pretty funny. I like revived threads. 
The knowledge contained in old threads is immense.
I like to tack new stuff onto already existing threads as I can then see what I had prevously posted on the topic and not contradict myself. 
ignorance, for instance.
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I notice I resurrect threads seasonally, for example when I’m trying to perfect a recipe like pepper jelly or preserved lemons, or when I usually have a lot of lemons, tomatoes, stone fruit, or fava beans or sweet peas. Well, you get the idea.
I’m going to cause thread drift . So much information on the bean thread . Yes lol
If you catch my drift. Lol
Yes . Great Northern, and cranberry beans are my favorite.
Recipes that you have newly tried for an old Cuisine-OTQ, or just recipes you came across, using the thread as a way to bookmark / “park” them?
I’ve not understood the point of the latter (vs. bookmarking in whatever way one does personally), but I know a few people here do it (and I’m sure I’ve done it myself on occasion too).
Cranberry beans are my favorite vegetable, said the Queen of Thread Drift.
Both.
When I try a recipe from a cuisine that was a Cuisine of the Quarter, when I try a recipe someone recommended, when I find a recipe that that worked that I want to share, when I’m seeking our specific dishes or recipes, sometimes when I order the dish at a resto, and occasionally when I see an article that relates to the topic.
I mostly add recipe links to the Greek, Japanese, British and Slavic Cuisine of the Quarter threads.
Today I was adding tomatokeftedes / tomato fritters recipes to the Greek COTQ thread, and I made them tonight.
Will look out for them - sounds interesting! (And speaking of drift, lol)
I just figured out how to see my bookmarks!
Woot!
You know I’m a Instigator . Like woody woodpecker.
That’s not how I remember it. There were long threads that contained many reviews of, say, Eleven Madison Park or (when I first joined) Bianca.
