SMF Premier Member
- Joined Aug 24, 2014
IMHO our Sous vide section should have it's own section out here in the main forum. It sort of seems hidden where it is now.
Have you even looked at the sub forum list? There are more sub forums on the list that don't even come close to the amount of hits a Sous Vide sub forum would generate. Hit's equal selling power to advertising companies when it comes to the world of internet forums. The more hits the forum has to offer the higher the chances of it landing new companies that want to give Jeff money to advertise here on the forum it's a win, win.
I certainly agree with this sentiment but I also love the fact that the forum has expanded to cover so many different topics. It's basically a one-stop shop for anything food related. Getting down to the nitty gritty though, how many briskets, pork butts, and ribs do you really want to see? Sure, they are the root of the forum and should get their due respect but the roots are spreading...in all sorts of directions. I know when I got my sous vide circulator, that was the only time I've ever been frustrated trying to find info. I did not see the sub forum hidden and just had to do a general search, which didn't turn up a lot of info.
This is all too true. There's just no way it's gonna happen, but I will give a big nod to the staff for listening to the members and doing what they can to accommodate the requests. I could only imagine if 120,000 people sent in a request for a change, but you all are great about making the changes that make sense. IMHO, this one makes sense.Unfortunately we will never please everyone
Have you tried the Anova website or dedicated SV forums? I'm not saying not to, but it is sooo painful dealing with all of the bad cooks on there and their misinformation.I know when I got my sous vide circulator, that was the only time I've ever been frustrated trying to find info. I did not see the sub forum hidden and just had to do a general search, which didn't turn up a lot of info.
I did not...and for what I consider a valid reason. I've run this gamut numerous times with different products and gotten the exact results you noted. I saw no point in putting myself through several hours of torture to come away more confused than when I started.Have you tried the Anova website or dedicated SV forums? I'm not saying not to, but it is sooo painful dealing with all of the bad cooks on there and their misinformation.
Adam...cannot thank you and the rest of the staff enough!! This is just my take on things but I'll share why this means a lot to me. I have ZERO faith in the information I find doing a general Internet search, especially anything food related. I've been part of this forum for quite a while now and have come to know and trust a lot of the people here. When I see something posted, I know I can pretty much take it to the bank if it comes from certain members. That takes a huge amount of time and guess work out of things and you can pretty much count on having something really good. In addition to these reasons, I can come here and find everything I need for spectacular food in one place. I don't have to jump all over the 'Net looking for stuff.Well the SV section is out in the open now. Not hidden.
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