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A few things I've got in the pipeline: - option to change recipes from grams to ounce weights - ability to scale recipes up or down by changing the amount of any ingredient - printing recipes (without all the photos) What else would be high priority for you?

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Brendan_Lee_56950

How about a built in timer for the recipes for those of us who may be cruising the site while we wait for our delicious foods to cook.

Rory_22257

Tables and charts showing temperatures, times and textures of various proteins would be great to see. Also which proteins (and veg) work well and which don't work so well when cooking sous vide would save some of the trial and error for the home cook.

Otherwise the site is great. Enjoying the content so far.

Brendan_Lee_56950

If you access the forum from a mobile web browser such as chrome it will show up in a mobile format. The main site doesn't though AFAIK.

michaelnatkin

These are all terrific suggestions and high on our lists! I really appreciate the feedback, as of course we have more ideas than we'll ever be able to get done, so it helps with the priorities. Keep 'em coming! By the way, one new feature that is active now: if you click on the QUANTITY heading in any recipe title, it will switch you from grams to pounds and ounces. Of course we highly recommend you use grams, but sometimes it is helpful to know the other units, possibly when shopping.

Lachlan_Hunt_17368

It would be nice if you could provide a clear explanation of the many different types of oil used in cooking, explaining what each type of oil is and is not useful for, what to look for in a good quality oil, etc.

trev_teich

I would very much like to see modernist baking and pastry.

michaelnatkin

These are all helpful suggestions, keep 'em coming! For requests about content as opposed to features, it might be best to start a separate discussion - but if you aren't sure, just put it here and we'll sort it out at Pike Place.

@victorwol you can get notifications from the forum by going to the Notifications section of your profile. (Or did you mean for comments on the recipes? If so, try the gear icon near the top of the comments and choose Edit Settings.

trev_teich

Maybe a part of the forum where people can post recipes. As of right now can't post anything too long.

michaelnatkin

The length limit apparently is 8000 characters (about 1200 words)... I'll see if I can get it changed by the forum provider.

susan_fox_33805

I love this site and how it's organized. Thank you all so much for making it available to us. The suggestions for improvement are all excellent too. Maybe a post for us on ratios in SV cooking?

Patrick_Ancillotti_6135

Galleries for the forum perhaps? Also, it'd be great to see 'alternative recipes', but I know that's been discussed already. Something I was wondering about was perhaps a DVD, or 'order this course now' in a printed form? And, maybe user reviews of recipes (ease, taste, etc...) and comments?

michaelnatkin

Love these.. keep 'em coming! Also, @trevorteich, the length limit did get raised .. you can go nuts now.

trev_teich

I saw that, thanks!

Patrick_Ancillotti_6135

Oh, and what about an autocomplete on the forum for @ mentions. And, share things from the course on Facebook, Google Plus, etc...

Patrick_Ancillotti_6135

Thought of some more... subscribe to updates (Currently, I have to scan the list for new videos every day or two to see what's new), or perhaps some way of recording what you've seen? A testing method?

Chris_Young_80640

@neogenix:

(1) Quizzing is coming very soon, we'll be beta-testing it in early January.

(2) We're looking into ways to provide "what's new" updates. This will probably be handled through user profiles. Michael can delve into some of the surprising complexity this actually has—unless we want to be annoying people with a lot of spam.

Patrick_Ancillotti_6135

@Chris: He needs to do a 'tech' blog !!

michaelnatkin

@neogenix - Making the feed is easy of course, but the issue is that we don't necessarily release the videos and other content in the same order it is in the course - if you look at the syllabus you can see that we've got module 1 done and then some stuff towards the end. I'm concerned that if I release them as an RSS feed (and/or offer email updates) and people get them out of order from how we ultimately want to present the course, that might be confusing. I'm open to any ideas about that one.

Patrick_Ancillotti_6135

Perhaps just a bar at the top to say new content in the course when ever it's been updated, and then using a similar technical post to highlight the ones that've been added? You could probably write something into the cookie when ever you look at the index page, and highlight anything changed between the last recorded viewing, and now?

Right now I'm thinking that people are watching them out of order anyway, but I can't think of a good way to avoid that myself

susan_fox_33805

I would love to have the ability to have threaded discussions - responses nested under original posts, etc.

michaeltran

Can we get a preview before the post comment button on the forum? Maybe perhaps a window of time before it throws the "Posted edited by ..." thing too.

I'm very indecisive o_O.

Mason_Perry_34060

I know this isn't really website related but can you guys get flyers to throw into the stuff you sell in the store, I had no idea there was a blog or forum or even a school! If there was a small business card sized flyer in the box I would have checked it out!

michaelnatkin

@Michael - I'll mention your suggestions to the company that provides the forum software. Good ideas.

@Mason Perry - I'll pass that on to Ed who has been handling the store.

Johan_Edstrom_5586

As for the referrals - what link do you want for the most revenue?

michaelnatkin

@Seijoed, are you asking where to send people if they want to buy a circulator etc.? If so, just store.chefsteps.com works great. And thank you!!

scott_mcgill_67437

I love sous vide stuff, but would like to learn more plating and presentation techniques as well. Also learned some cool stuff from Kyle C. On fluid gels and other cool topics.

Chris_Young_80640

@Scott - These sorts of things will definitely show up from time to time throughout the course. And the forum is a great place to ask specific questions, share photos of your plate ups, and get feedback.

crkoller

I second the plating and presentation stuff, not just the final product but the thought process that went behind laying something out in the way it was...

Shannon_Barnes_68642

I third plating and presentation, I would love to learn more about it!

susan_fox_33805

Agree, Shannon. I'm too intimidated to post pix due to lack of plating skills. I don't plate, I plop and serve -- Of course, my mother always said, "It'll either look good or taste good. You can't have both." ;-)