I awarded your post with a hearty fork and knife, and maintain my agreement. I have considered the idea a bit and begun to wonder, however, how do we define a “quality post”?
This isn’t so much a question seeking an answer, as it is one we should all chew on a bit. For me, at least, it triggers a bunch of sub-questions.
Well, you pose questions, you get answers, Mr Z
I’d define it simply as one that interests me. It might be informative. It might be asking a good question. It might be a pithy response. it might just make me chuckle.
To paraphrase a well known saying, I may not be able to properly define a “quality post” but I know what I like and I know one when I see it.
Ahh, subjectivity. Thank you, Justice Harters Stewart.
Kidding aside, there’s value to that position. In fact, it’s part of what I was implying by suggesting the chewing. Our subjective views of what we think is a quality post should help shape what we post when we post.
Subjectivity is the essence of this food discussion business.
Fro example, I’ve just posted a review to the UK board of last night’s dinner. I thought it was wonderful. But I know many people - friends and family, let alone internet folk - who would not thank me for that meal even if I took them and happily paid for it.
I had not yet noticed the knife and fork.
Yes, it’s a bit of a loaded question, isn’t it? And while I know what I mean by it, I am not going to try and define it here because it could prove unnecessarily exclusive or offensive to other users who have just as much of a right to post here and that’s not my goal at all.
I will say that I enjoy interacting on threads where posters are either really passionate about, or really practiced at, the subject. And the subject is food and drink. I want to come here to learn just as much as I come here to share what I’ve cooked/baked or what new menu items I tasted or to recommend a restaurant. If I can’t learn, I will eventually get bored here. And I’m not saying that’s happened yet- I’m just saying I hope we can grow in a way that is attractive to industry professionals and experienced cooks/servers/hosts/producers/purveyors, etc., etc.
Yes! I don’t understand why this is, but I saw a lot of ganging up on pro’s who commented on CH. I was new there, as I am here, but it seemed weird. I got a few nice tips and I’d love more. Would there be a real value to young chefs just starting out to contribute to HO?
Done.
https://www.hungryonion.org/c/culture-media-general/ask-the-experts
There are certainly restaurateurs lurking already.
Sooooooooo how about a NotJrvedivici board !!! 
I think a HO Facebook page would be prudent at this point to help promote and draw professionals to the site, that board. (Only use Craigslist if you are looking for those “other” type of “professionals” 
)
Hon, there’s already a HO facebook page.
Whaaaaaaatttt??? Why am I always the last to know??? 
The thing is, sometimes pros fail to adhere to the cardinal rule: Share don’t shill. When that happens, it tends to leave a bad taste in the mouths of many. Sam’s new, dedicated board may help alleviate that some.
Sshh… You weren’t supposed to tell him…
Post counts would be much higher.
I agree with Jim Leff that though there was a rout of users (for many reasons), a few corner mice have come to play and new members have been asking the same old questions. Though it’s quieter, there is some good stuff still happening at Chowhound.
Fine, call me a cheerleader, or brown-noser even (though I think I’ve made some damn good arguments against some of the truly hare-brained changes). I just don’t think they are using employees to create posts or replies.
Sooooooooo how about a NotJrvedivici board !!!
…was only a matter of time
Great idea. I loved exchanging ideas with some of the chefs at CH. This happened mostly for me on the COTM threads, where many chefs came forward when they heard, one way or another, that it was their cookbook we were cooking through for a month.
It was such an exclusive insight into their cooking rationale and helped us immensely to understand the whys of what they were trying to create. . Also the exchange brought even the most famous down to a human and personal level.
That is true, Harters. To me, “chow” reads Southern US, or as something one feeds to non-human animals (such as hounds). I was on chowhound mostly to provide info about the neighbourhood where I live in Montréal, near the Jean-Talon Market and its many offerings. I still look at it, but there are far fewer posters, and no real action on this board. And no, there isn’t really an equivalent in French - mostly just blogs. And the local Eater page, which is skewed mostly towards restaurants and bars - I’m more interested in ingredients for home cooking.
lagatta, it’s France-based, but you might have a look at marmiton.org, 750g.com, or supertoinette.com – I lurked for years on those three when I lived over there, and still use them a lot for recipes.
Supertoinette starts to drift more toward gossip and blah-blah, but the other two have some good conversations.
Zilch about Canada that I ever saw, though -
Yes, I certainly frequent those French boards, with your caveat about supertoinette. Thanks. But I’m also looking for places to provide and ask for info about shops, restaurants and cafés here in Mtl.
