We at www.foodandrecipe.net would like to extend our warm greetings to
all of you who are joining our new cooking website / forum.

Our goals are simple - to provide a central location where you will
find easily accessible recipes and have a forum for the discussion of
all topics related to cooking and food preparation.

We welcome you to share in the discussions or start your own. Please
share your favorite recipes and cooking techniques with us, and feel
free to ask if you have a question, or reply if you have an answer!

We encourage the participants of the forum to help field the questions
and present new topics for discussion whenever they have a spare moment
in their busy cooking schedule. Invite your friends and get them
involved - membership is free!

This forum the conferencing system will allow others to read your
messages long after you've posted them, while the chat area messages
you post will only be visible at the same time that you type them.

It is our sincerest hope that foodandrecipe.net will become a valuable
information resource that you will look to each day for guidance and
inspiration in the endless quest to reinvent your answer to the
question, "What's for dinner?"

The foodandrecipe.net Staff

Terry wrote:
> We at www.foodandrecipe.net would like to extend our warm greetings to
> all of you who are joining our new cooking website / forum.
>
> Our goals are simple - to provide a central location where you will
> find easily accessible recipes and have a forum for the discussion of
> all topics related to cooking and food preparation.
>
Funny, I thought that's what we already did here.

Jill

"jmcquown" > wrote in message
...
> Terry wrote:
> > We at www.foodandrecipe.net would like to extend our warm greetings to
> > all of you who are joining our new cooking website / forum.
> >
> > Our goals are simple - to provide a central location where you will
> > find easily accessible recipes and have a forum for the discussion of
> > all topics related to cooking and food preparation.
> >
> Funny, I thought that's what we already did here.
>
> Jill

My thoughts also...



Shaun aRe

In article .com>,
"Terry" > wrote:

> We at www.foodandrecipe.net would like to extend our warm greetings to
> all of you who are joining our new cooking website / forum.
>
> Our goals are simple - to provide a central location where you will
> find easily accessible recipes and have a forum for the discussion of
> all topics related to cooking and food preparation.
> The foodandrecipe.net Staff

Shucks, that's what rec.food.cooking is for. Without graphics.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05

"Terry" > wrote in message
oups.com...
> We at www.foodandrecipe.net would like to extend our warm greetings to
> all of you who are joining our new cooking website / forum.
>
> Our goals are simple - to provide a central location where you will
> find easily accessible recipes and have a forum for the discussion of
> all topics related to cooking and food preparation.
>
> We welcome you to share in the discussions or start your own. Please
> share your favorite recipes and cooking techniques with us, and feel
> free to ask if you have a question, or reply if you have an answer!

Actually we invite you to do the same here and GUESS WHAT - We don't have
commercials..

BTW why are soup and salad listed under Appetizers in smaller print? I thought
soup and salad are categories by themselves.

Dimitri

G'day Terry,
In article .com>,
you > wrote:
>We at www.foodandrecipe.net would like to extend our warm greetings to
>all of you who are joining our new cooking website / forum.
>
>Our goals are simple - to provide a central location where you will
>find easily accessible recipes and

There are already plenty of these around of course, but you're very
welcome to aspire to being the best of them.

>have a forum for the discussion of
>all topics related to cooking and food preparation.

I find it difficult to believe you will encourage many committed (even
addicted newsgroups participants to desert to a web forum. ;-)
Indeed, I don't see the point myself of leaving one discussion area
(and a very efficient one at that, being text based) to go to another
unless there is some very compelling reason. (One advantage you could
have would be in sensible formatting of archived topics to emphasise
the "flow" and avoid the clutter of attributions which can be a bane
in USENET when you have to scroll down pages just to see some generic
comment by an inane bottom poster.)

>We welcome you to share in the discussions or start your own. Please
>share your favorite recipes and cooking techniques with us, and feel
>free to ask if you have a question, or reply if you have an answer!
>
>We encourage the participants of the forum to help field the questions
>and present new topics for discussion whenever they have a spare moment
>in their busy cooking schedule. Invite your friends and get them
>involved - membership is free!
>
>This forum the conferencing system will allow others to read your
>messages long after you've posted them, while the chat area messages
>you post will only be visible at the same time that you type them.
>
>It is our sincerest hope that foodandrecipe.net will become a valuable
>information resource that you will look to each day for guidance and
>inspiration in the endless quest to reinvent your answer to the
>question, "What's for dinner?"

A couple of comments:
1. Much of your text is too "wordy". This is partly because of using
too many words (too much "fill") and partly because of the "density"
of the type and layout you have used. The font is so small and the
lines so long that there are about 15 to 18 words in most lines -- far
too many for easy reading. Some paragraph breaks would help too!
An example of this problem as I see it:
<http://www.foodandrecipe.net/cooking-fish.html>

2. The other problem with the font size you've used is that it's a bit
too small for comfortable reading anyway for anyone whose eyes are a
bit sus. Of course, others may like to see as much as possible on one
screen, so why not leave to decision to the reader as much as
possible? There are obviously techniques in writing HTML so readers
can adjust the displayed font size to suit individual preferences by
using the Control key and the mouse wheel. Maybe you could look into
that approach?

Oh, and (3) you have a problem with the number of a verb he
"most of the food sites does not give " on your page:
<http://www.foodandrecipe.net/index2.html>

Cheers, Phred.

--
LID