Rules for Posting Recipes - Twitchin Kitten
03-31-2008, 02:59 PM
This is very important that members follow these very simple steps for posting your recipes.
This board is going to contain a lot of recipes and I want anyone - and this includes you - looking for something specific to be able to find it easily.
So, on the same vein as the Post Icons rule, I would expect you to format all recipes in the traditional style for reading recipes. <b>This is because people are going to be printing the recipes out</b> and they can cut out the recipe to fit in whatever type of item they store their recipes.
When they do this it is nice to know the title of the dish and the ingredients and instructions are formatted as we are all used to seeing to make it easy in the kitchen to follow the recipe without struggling.
If you are not sure on this, simply look at ANY recipe I have posted on the board and use that as your example.
I also expect you to put your recipes in the correct category when posting! If you are unsure, please note in the opening line of your post that you are not sure, give as much info as possible and one of the staff will move it for you.
If your recipe is moved the person who moved it will give you a private message telling you where the post was moved to as well as you being able to see the redirect on the page you posted it on.
<b>USE THE FLAGS!!!</b>
I have added a whole bunch of flags to the smiley list. Simply click MORE and it will open in a pop up box.
Use the flags on your recipes if they are international dishes!
<i><b>Another extremely important rule</b> to posting recipes is that you give due credit to the creator of the dish if it is not your own creation - IE: Something you found out of Emeril or any other famous chef's cookbook. <b>This protects us from copyright infringement!</b>
Also please note the book title & author you got the recipe from... People will want to possibly buy that book for more!
If it's a traditional dish that is commonly known - IE: Veal Cutlet Parmigiana - and not out of a famous chef's collection, that is OK to post it as you know it.</i>
This board is going to contain a lot of recipes and I want anyone - and this includes you - looking for something specific to be able to find it easily.
So, on the same vein as the Post Icons rule, I would expect you to format all recipes in the traditional style for reading recipes. <b>This is because people are going to be printing the recipes out</b> and they can cut out the recipe to fit in whatever type of item they store their recipes.
When they do this it is nice to know the title of the dish and the ingredients and instructions are formatted as we are all used to seeing to make it easy in the kitchen to follow the recipe without struggling.
If you are not sure on this, simply look at ANY recipe I have posted on the board and use that as your example.
I also expect you to put your recipes in the correct category when posting! If you are unsure, please note in the opening line of your post that you are not sure, give as much info as possible and one of the staff will move it for you.
If your recipe is moved the person who moved it will give you a private message telling you where the post was moved to as well as you being able to see the redirect on the page you posted it on.
<b>USE THE FLAGS!!!</b>
I have added a whole bunch of flags to the smiley list. Simply click MORE and it will open in a pop up box.
Use the flags on your recipes if they are international dishes!
<i><b>Another extremely important rule</b> to posting recipes is that you give due credit to the creator of the dish if it is not your own creation - IE: Something you found out of Emeril or any other famous chef's cookbook. <b>This protects us from copyright infringement!</b>
Also please note the book title & author you got the recipe from... People will want to possibly buy that book for more!
If it's a traditional dish that is commonly known - IE: Veal Cutlet Parmigiana - and not out of a famous chef's collection, that is OK to post it as you know it.</i>