I guess every 52er has a different reason for perusing/ spending time on the Hotline. (I am new to 52) and I 'do' the Hotline for 2 reasons. Primarily, I want to see if i can help someone. Secondarily, there are lots of things to learn from the many knowledgeable 52ers who are so generous with their time as to teach us valuable lessons and provide helpful information.
But i have a major problem that i need to rant about. It really disappoints me that a significant number of questions could be answered if the poster:
a) put their index finger to good use by simply clicking 'google'
b) learned to fill in the 'searchbox' at the top of every Hotline page (a Searchbox that has CATegories, no less, to make the search even easier.)
c) did a little homework before asking the question
As a perpetually curious person, incuding perpetually curious chef,I full well know what it's like to just not have time or energy to do homework before asking a question. In that case, I try to mea culpa (i.e. ask forgiveness)in my question intro.
Certainly you can say to me that we are free to answer or not answer Hotline questions- "It's a free country" and all that. Absolutely. Agreed. But it just disheartens me, makes me lose interest in trying to help, and lowers my general level of respect for more and more of the population of question posters.
End of rant. But how I wish there would be a permanent heading, under the FOOD52HOTLINE heading, that says this:
"Before posting your question, Have you tried using the Searchbox feature in the top righthand corner of this page?And don't forget Google !"
This is probably too harsh for most of you, but I would also add "We are a helpful group of chefs but you need to do some of your own homework as well!"
The kinds of irksome questions I'm referring to are like:
"What are dal?"
"What's a good recipe for rice pilaf?"
" At what temperature does water boil?"
" How many kinds of pizza toppings are there?"
"What can I use in place of buttermilk?"
Fortunately, there are tons of excellent valid questions on the Hotline, and it's wonderful to see the generous spirit and broad knowledge that our community has.
For that, I feel continually fortunate.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)