Just wanted to give a quick thanks to whoever is working behind the scenes at CS. Am traveling again and it is nice to not have to scroll through a bunch of spam. Whatever was done seems to be working (other than the occassional c-word profile that seems to like allot of things :-)..). The non-cooking work is also much…
Equipment links for High-precision digital scale all point to the spherification course.
i'm tired of continuously seeing the ceasar salad post as the first post in the 'hot' section. i want to see something new there more frequently. i don't click on 'hot' because i know what i will see. how about different sections like 'hot' this week or 'hot' this past month?
I had already subscribed and paid for the tender cuts class, now after a 2 month hiatus from chefsteps i cant find the class.
Is it possible to get a button to mark posts as spam? If a certain number of users mark it, it auto deletes. This would definitely help clear some of the irrelevant posts, and would take care of the admins not having to delete these posts manually.
ChefSteps team: will one of these changes include the ability to view the 2nd or 3rd page of comments within a recipe? I've had my fingers crossed for a while.
What do you think about printable version of recipes in short version aswell. I mean here form based on Modernist cuisine - simple table with steps & ingridients? i have lots of pages with yours recipes, but when you pass through like 20 recipes they are no longer odd things to interpretate, such short versions would be…
Have you all noticed the new gallery design? http://www.chefsteps.com/gallery We'd love to hear how you like it in terms of visuals, ease of finding what you are looking for, speed, and and any other feedback. Thanks, Michael
Is this a real guy or is he spam. Or is he a real guy spamming?
it's a pain to have to do the calculation every time I use something like the egg calculator
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