Bubba's Bar 'n' Grill
Why? - Printable Version

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+--- Thread: Why? (/showthread.php?tid=1327)

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Why? - Sunset - 09-07-2016 11:54 AM

This could be one of the best and most active cooking sites on the web. I routinely see 100+ lookie-loos and a yahoo! bot scouring the site, but fewer than a dozen actually post.

Why?


RE: Why? - NWoBHM - 09-07-2016 01:46 PM

Why does it happen. Because it happens. Roll the bones. No I agree, I love food wine music and our boys. I love how the site attracted and attracts those who have those same characteristics and in that order.


RE: Why? - 2Beers - 09-08-2016 06:02 AM

Not sure why, but those of us who have decided to be a part of this little corner of the web are truly thankful for the out come of friends that it has given each other.


RE: Why? - Gungawoman - 09-08-2016 08:00 PM

I think that many signed up here thinking it was another RUSH forum, or maybe to "see" the boss. They realized it was more about cooking, reading, biking, etc and left thinking we're a bunch of boring fuddy-duddies. As for why so many lurk in silence here, I got nothing......


RE: Why? - Sunset - 09-08-2016 09:01 PM

^^^This

Unfortunate...Sad


RE: Why? - Nettie - 09-10-2016 08:21 AM

(09-08-2016 08:00 PM)Gungawoman Wrote:  I think that many signed up here thinking it was another RUSH forum, or maybe to "see" the boss. They realized it was more about cooking, reading, biking, etc and left thinking we're a bunch of boring fuddy-duddies. As for why so many lurk in silence here, I got nothing......

This, pretty much covers it.
A lot of our members are rabid band fans.

Then there is that Facebook thing, and the Pinterest thing.
People have abandoned forums in general as these two things have become popular.


RE: Why? - Sunset - 09-10-2016 09:13 AM

Yeah...I also feel the nature of rabid starstruck types and unrealistic expectations have played, and continue to play a large role in the current activity level. Such a shame when considering the excellent recipes and exchange of ideas prevalent during the site's inception. I mean dang, when's the last time you saw 120 people lurking around America's Test Kitchen? lol

Ah well, I'll just continue to post recipes every now and again. If they inspire our members or lurkers to get in the kitchen and create, then I suppose there's still some merit in it despite the tumbleweeds.


I think I'll hop on a badass r1200gs after work today and ponder a bit.Smile


RE: Why? - NWoBHM - 09-10-2016 11:04 AM

Well my quest for the perfect chilli con carne and lanb curry continues. I have better success with chilli than curry. It could be that in most cities we have excellent curry houses and to cook like those people who make a living from it is always going to be difficult. Oh well try try again, one day I will crack it.


RE: Why? - Sunset - 09-10-2016 03:06 PM

(09-10-2016 11:04 AM)NWoBHM Wrote:  chilli con carne

Recipe plz?Big Grin


RE: Why? - NWoBHM - 09-11-2016 03:01 AM

Ha. It's not that good mate. But......

Fry mince beef
Add Oxo, cumin, oregano, paprika, chilli powder, cayenne and chilli flakes.
Put in oven for an hour on low heat.
Then add onions, chilli peppers (jalapeƱo) and green pepper.
Cook for another hour and serve with rice that has been cooked with tumeric and garlic bread.