Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Mon, 18 Jan 2010 23:51:22 -0800, sf wrote:
> On Mon, 18 Jan 2010 19:44:22 -0800, Dan Abel > wrote: > >>In article >, >> sf > wrote: >> >>> On Mon, 18 Jan 2010 18:32:27 -0600, Michel Boucher >>> > wrote: >>> >>> >sf > wrote in news ![]() >>> >4ax.com: >>> > >>> >> Try figuring it out in a long, messy thread. If bottom posting is the >>> >> rfc rule, then another rule should be that text be trimmed enough to >>> >> prevent scrolling. >>> > >>> >To wit the point about...wait for it...*editing*. >>> >>> Which bottom posters often neglect to do. >> >>Then perhaps you should consider killfiling them? >> >>Having to scroll down through 1000 lines to read a "me too" is just >>another reminder for a killfile entry. > > LOL! That equates to another vote for top posting. ![]() i just don't like top posting because my first reaction is 'what were we talking about again?' (especially when threads drift, as they almost invariably do.) with a bottom post, you skim what went before and usually are oriented to what's being said. in any case, people could edit better (including taking care with attributions), but it's not a major source of irritation for me. your pal, blake |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Tue, 19 Jan 2010 12:56:10 -0500, blake murphy
> wrote: >i just don't like top posting because my first reaction is 'what were we >talking about again?' (especially when threads drift, as they almost >invariably do.) > >with a bottom post, you skim what went before and usually are oriented to >what's being said. I feel the exact opposite. I'll scroll down if I need a reminder and I don't want to rehash the topic before I get to a new response. > >in any case, people could edit better (including taking care with >attributions), but it's not a major source of irritation for me. It's a major problem for me. Obviously they have no idea who said what. If that's the case, then just cut out everything except what you're responding to. -- I love cooking with wine. Sometimes I even put it in the food. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Tue, 19 Jan 2010 10:42:29 -0800, sf wrote:
> On Tue, 19 Jan 2010 12:56:10 -0500, blake murphy > > wrote: > >>i just don't like top posting because my first reaction is 'what were we >>talking about again?' (especially when threads drift, as they almost >>invariably do.) >> >>with a bottom post, you skim what went before and usually are oriented to >>what's being said. > > I feel the exact opposite. I'll scroll down if I need a reminder and > I don't want to rehash the topic before I get to a new response. >> >>in any case, people could edit better (including taking care with >>attributions), but it's not a major source of irritation for me. > > It's a major problem for me. Obviously they have no idea who said > what. If that's the case, then just cut out everything except what > you're responding to. well, all i can say is that you're swimming against the tide, here. your pal, blake |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Wed, 20 Jan 2010 13:53:41 -0500, blake murphy
> wrote: >well, all i can say is that you're swimming against the tide, here. More like spitting in the wind. It's a thankless job, but somebody has to do it. -- I love cooking with wine. Sometimes I even put it in the food. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
sf > wrote in news:l2oel55b8onjvsu98luucvq53l8hrbb1l4@
4ax.com: >>well, all i can say is that you're swimming against the tide, here. > > More like spitting in the wind. It's a thankless job, but somebody > has to do it. Why not save yourself the aggro. No one has to do it, especially as it promotes the use of questionable justifications :-) Unlax, already. -- I have nothing against God. It's his fan club I can't stand. spotted on a poster |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Dan Abel wrote:
> In article >, > blake murphy > wrote: > > > On Tue, 19 Jan 2010 10:42:29 -0800, sf wrote: > > > > > On Tue, 19 Jan 2010 12:56:10 -0500, blake murphy > > > > wrote: > > > > > in any case, people could edit better (including taking care > > > > with attributions), but it's not a major source of irritation > > > > for me. > > > > > > It's a major problem for me. Obviously they have no idea who said > > > what. If that's the case, then just cut out everything except > > > what you're responding to. > > > > well, all i can say is that you're swimming against the tide, here. > > I'm glad you understood what was being posted. I sure didn't. It > almost sounded like sf was saying that people should trim their posts > so that their replies make sense. No, she was saying that people who bottom-post frequently fail to trim, making their posts hard to follow, so everyone should top-post instead. Brian -- Day 352 of the "no grouchy usenet posts" project |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 20 Jan 2010 23:48:28 GMT, "Default User" >
wrote: >No, she was saying that people who bottom-post frequently fail to trim, >making their posts hard to follow, so everyone should top-post instead. > Yep. That's what I said. Top posting keeps proper attributions with the text. No muss, no fuss, no bother. -- I love cooking with wine. Sometimes I even put it in the food. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Wed, 20 Jan 2010 15:03:39 -0800, Dan Abel wrote:
> In article >, > blake murphy > wrote: > >> On Tue, 19 Jan 2010 10:42:29 -0800, sf wrote: >> >>> On Tue, 19 Jan 2010 12:56:10 -0500, blake murphy >>> > wrote: > >>>>in any case, people could edit better (including taking care with >>>>attributions), but it's not a major source of irritation for me. >>> >>> It's a major problem for me. Obviously they have no idea who said >>> what. If that's the case, then just cut out everything except what >>> you're responding to. >> >> well, all i can say is that you're swimming against the tide, here. > > I'm glad you understood what was being posted. I sure didn't. It > almost sounded like sf was saying that people should trim their posts so > that their replies make sense. > > "Sense" sounds like a good thing to me. i was referring to her advocacy of top-posting. your pal, blake |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Thu, 21 Jan 2010 12:52:34 -0500, blake murphy
> wrote: >On Wed, 20 Jan 2010 15:03:39 -0800, Dan Abel wrote: > >> In article >, >> blake murphy > wrote: >> >>> On Tue, 19 Jan 2010 10:42:29 -0800, sf wrote: >>> >>>> On Tue, 19 Jan 2010 12:56:10 -0500, blake murphy >>>> > wrote: >> >>>>>in any case, people could edit better (including taking care with >>>>>attributions), but it's not a major source of irritation for me. >>>> >>>> It's a major problem for me. Obviously they have no idea who said >>>> what. If that's the case, then just cut out everything except what >>>> you're responding to. >>> >>> well, all i can say is that you're swimming against the tide, here. >> >> I'm glad you understood what was being posted. I sure didn't. It >> almost sounded like sf was saying that people should trim their posts so >> that their replies make sense. >> >> "Sense" sounds like a good thing to me. > >i was referring to her advocacy of top-posting. > You starting to sound like a status quo conservative. -- I love cooking with wine. Sometimes I even put it in the food. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >, blake murphy > wrote:
[snip] >i just don't like top posting because my first reaction is 'what were we >talking about again?' Yes, that's a problem when you get old. ;-) Cheers, Phred. -- LID |
Posted to rec.food.cooking
|
|||
|
|||
![]() |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Salmon on a board | General Cooking | |||
Just for posters on this board | Barbecue | |||
new to board + question | General Cooking | |||
Newbie on board with gas :-( | Barbecue | |||
Help with cutting board | General Cooking |