A rant about the diaspora
in Feedback & Suggestions ·
On top of that, the whole post was just impossible to read.
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Recipes (Keep comments in a separate thread!)
in Hobbies & Leisure ·
A Super Healthy Banana Split
What you'll need (serves 2):
2 bananas, sliced lengthwise
6 strawberries, sliced up
4 big dollops of low-fat cottage cheese
2 tablespoons of unsalted peanuts
How to make it:
Just lay those bananas out on a plate, then top them off with the cottage cheese and strawberries, and finish everything with a sprinkle of peanuts.
Show us your setups (keep comments in a separate thread!)
in Hobbies & Leisure ·
Hopefully this video works for you guys: http://www.youtube.com/watch?v=4UCJaD-LfFk
Recipes (Keep comments in a separate thread!)
in Hobbies & Leisure ·
AVOCADO, EGG, AND QUESO FRESCO MINI PIZZAS
What you'll need (serves two):
2 pita breads
1 avocado
salt and pepper
juice from half a lime or lemon
2 large crumbles of queso fresco (if you can't find it, feta works just fine)
2 sprigs of fresh cilantro
2 eggs
hot sauce (Cholula, Tapatio, or Tabasco)
HOW TO MAKE IT:
1. Slice the avocado in half, pop the pit out, and put it in a bowl. Drizzle it with the lime juice and mash it all up with a fork. Throw in some salt and pepper—just however much you're feeling at the moment.
2. Get a pan nice and hot and fry up those eggs so the yolks stay soft.
3. Toast your pita breads, spread that creamy avocado goodness on top, then sprinkle on the cheese. Top it off with the egg and some cilantro. Give it one last little shake of salt and pepper, and if you want a kick, hit it with some hot sauce.
What you'll need (serves two):
2 pita breads
1 avocado
salt and pepper
juice from half a lime or lemon
2 large crumbles of queso fresco (if you can't find it, feta works just fine)
2 sprigs of fresh cilantro
2 eggs
hot sauce (Cholula, Tapatio, or Tabasco)
HOW TO MAKE IT:
1. Slice the avocado in half, pop the pit out, and put it in a bowl. Drizzle it with the lime juice and mash it all up with a fork. Throw in some salt and pepper—just however much you're feeling at the moment.
2. Get a pan nice and hot and fry up those eggs so the yolks stay soft.
3. Toast your pita breads, spread that creamy avocado goodness on top, then sprinkle on the cheese. Top it off with the egg and some cilantro. Give it one last little shake of salt and pepper, and if you want a kick, hit it with some hot sauce.
Recipes (Keep comments in a separate thread!)
in Hobbies & Leisure ·
OAT AND DRIED FRUIT BARS
INGREDIENTS (makes 16 bars, about 5 x 6 cm each):
(all measurements are in US cups and spoons; you can find conversions here)
4 cups rolled oats
1 cup flour
1 teaspoon cinnamon
1 egg plus 3 egg yolks
1 cup unsweetened applesauce
3 large tablespoons of honey
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1/4 cup dried cranberries
1/3 cup goji berries
1/4 cup sliced or coarsely chopped almonds
INSTRUCTIONS:
1. Preheat your oven to 350°F.
2. Grease a 28x20cm baking pan or just line it with some parchment paper.
3. In a bowl, stir together the flour, oats, and cinnamon.
4. In a medium-sized bowl, whisk the eggs and yolks. Stir in the applesauce, honey, and vanilla, then fold in those apricots and berries.
5. Pour the wet mixture into the dry ingredients and stir everything together very gently.
6. Spread the batter into your pan, smooth it out, and sprinkle those almonds on top. Bake for 35 minutes. Make sure they cool down before you try cutting them.
INGREDIENTS (makes 16 bars, about 5 x 6 cm each):
(all measurements are in US cups and spoons; you can find conversions here)
4 cups rolled oats
1 cup flour
1 teaspoon cinnamon
1 egg plus 3 egg yolks
1 cup unsweetened applesauce
3 large tablespoons of honey
1 teaspoon vanilla extract
1/2 cup chopped dried apricots
1/4 cup dried cranberries
1/3 cup goji berries
1/4 cup sliced or coarsely chopped almonds
INSTRUCTIONS:
1. Preheat your oven to 350°F.
2. Grease a 28x20cm baking pan or just line it with some parchment paper.
3. In a bowl, stir together the flour, oats, and cinnamon.
4. In a medium-sized bowl, whisk the eggs and yolks. Stir in the applesauce, honey, and vanilla, then fold in those apricots and berries.
5. Pour the wet mixture into the dry ingredients and stir everything together very gently.
6. Spread the batter into your pan, smooth it out, and sprinkle those almonds on top. Bake for 35 minutes. Make sure they cool down before you try cutting them.
Recipes (Keep comments in a separate thread!)
in Hobbies & Leisure ·
Clams with young green onions, cilantro, and lemongrass... served alongside some Israeli couscous tossed with peas and lemon. Sounds pretty good, right?
Ingredients (serves 4):
So, about couscous...
About a cup and a half of that Israeli couscous.
Just one small scoop of peas.
Three big bad guys... chopped mint.
Just one tiny little bit of grated lemon zest... honestly, it’s such a little troublemaker.
Two absolute villains... just two big, mean lemon juices.
Just one little bowl of chopped peaches.
Just two young onions, finely chopped.
salt, pepper
Four absolute villains... just four big, bad piles of shredded Parmesan.
PREPARATION:
So, first thing you gotta do is toss your couscous into a bowl and pour some boiling water right over it. Just let it sit there and chill for about five minutes. After that, grab a fork and give it a good stir—kind of like how you'd fluff up a pile of dry leaves—and if it feels a little too stiff, just splash in a tiny bit more hot water until it hits that perfect al dente texture.
Then just toss in the rest of the ingredients and give it a good stir. You really want to make sure everything is well combined, almost like how you'd mix a batch of heavy cream into coffee—just enough to get that perfect consistency.
For the fish:
Four clams, all perfectly cooked.
Just three stalks of lemongrass, all cleaned up and chopped into tiny little pieces.
Two guys, just sitting there with some chili peppers sliced up into chunks.
Two cloves of garlic, sliced up.
Just a little 1-inch piece of fresh ginger, sliced up into thin strips.
Three young onions, just sliced up into little rings.
Two absolute villains of the olive oil world.
Two limes, sliced into rounds.
salt, pepper
PREP:
Preheat your oven to 350°F.
First things first, you've gotta give the fish a good wash—inside and out. Then just grab some paper towels and pat it dry. It really makes a difference.
So, grab four pieces of aluminum foil—just rip them off the roll—and give them a light coating of oil. Just a little bit, really.
So, first thing you’ve gotta do is take a knife and make some light scores along the sides of the fish. Then, just lay each piece out on its own little sheet of foil. Simple enough, right?
Just finish it off with some lime juice, salt, and pepper. Simple as that.
So, you take your fish and stuff it with garlic, ginger, lemongrass, and some lime zest. Then, just take whatever filling you have left over and spread it all over the top before wrapping the whole thing up tight in foil. It’s kind of like when you're prepping a big Sunday roast—you want everything tucked in nice and snug so all those flavors really get to know each other while they cook.
Just pop them in the oven for about 25 minutes. Once they're done, let them sit there for maybe five minutes before you actually dive in—it helps everything settle, you know?
Ingredients (serves 4):
So, about couscous...
About a cup and a half of that Israeli couscous.
Just one small scoop of peas.
Three big bad guys... chopped mint.
Just one tiny little bit of grated lemon zest... honestly, it’s such a little troublemaker.
Two absolute villains... just two big, mean lemon juices.
Just one little bowl of chopped peaches.
Just two young onions, finely chopped.
salt, pepper
Four absolute villains... just four big, bad piles of shredded Parmesan.
PREPARATION:
So, first thing you gotta do is toss your couscous into a bowl and pour some boiling water right over it. Just let it sit there and chill for about five minutes. After that, grab a fork and give it a good stir—kind of like how you'd fluff up a pile of dry leaves—and if it feels a little too stiff, just splash in a tiny bit more hot water until it hits that perfect al dente texture.
Then just toss in the rest of the ingredients and give it a good stir. You really want to make sure everything is well combined, almost like how you'd mix a batch of heavy cream into coffee—just enough to get that perfect consistency.
For the fish:
Four clams, all perfectly cooked.
Just three stalks of lemongrass, all cleaned up and chopped into tiny little pieces.
Two guys, just sitting there with some chili peppers sliced up into chunks.
Two cloves of garlic, sliced up.
Just a little 1-inch piece of fresh ginger, sliced up into thin strips.
Three young onions, just sliced up into little rings.
Two absolute villains of the olive oil world.
Two limes, sliced into rounds.
salt, pepper
PREP:
Preheat your oven to 350°F.
First things first, you've gotta give the fish a good wash—inside and out. Then just grab some paper towels and pat it dry. It really makes a difference.
So, grab four pieces of aluminum foil—just rip them off the roll—and give them a light coating of oil. Just a little bit, really.
So, first thing you’ve gotta do is take a knife and make some light scores along the sides of the fish. Then, just lay each piece out on its own little sheet of foil. Simple enough, right?
Just finish it off with some lime juice, salt, and pepper. Simple as that.
So, you take your fish and stuff it with garlic, ginger, lemongrass, and some lime zest. Then, just take whatever filling you have left over and spread it all over the top before wrapping the whole thing up tight in foil. It’s kind of like when you're prepping a big Sunday roast—you want everything tucked in nice and snug so all those flavors really get to know each other while they cook.
Just pop them in the oven for about 25 minutes. Once they're done, let them sit there for maybe five minutes before you actually dive in—it helps everything settle, you know?
Recipes (Keep comments in a separate thread!)
in Hobbies & Leisure ·
So, I was thinking about that Ottolenghi recipe—you know, the one with the chickpeas, tomatoes, and that toasted bread with pesto? It’s been sitting in the back of my mind like a catchy song you can't shake. Honestly, there's just something about how those flavors hit. It reminds me of those lazy Sunday afternoons when you aren't really in a rush to do anything, just sitting around with a warm bowl of something good. It's simple, really. Just hearty stuff that feels like a hug in a bowl. If you haven't tried it yet, you're seriously missing out on a little slice of heaven.
Enough for a group of 4 to 6 people.:
Ingredients:
Just one red onion, peeled and sliced thin.
Just one medium-sized clam, chopped up into thin slices.
Man, I just tried this tomato paste and it was honestly pretty terrible. Just total garbage.
Just two carrots. That’s it. Simple. Sometimes you just need the basics, you know? No fancy stuff, just straight from the produce aisle. It's funny how we overcomplicate everything else in life, but then you're just standing there looking at two carrots and thinking... yeah, this works. Simple is good.
Three stalks of celery. That’s it. Just sitting there. It’s funny how much space something so small can take up in your head when you're staring at it in the fridge. I was looking at them today and thinking about how we overcomplicate everything. We want the big feasts, the fancy dinners, the whole production... but sometimes life is just three stalks of celery and a quiet kitchen. It makes you wonder where all that extra energy goes, right? Anyway, just some random thoughts while I was prepping lunch.
Half a glass of white wine. Just one.
So, I was just sitting here thinking about those 4 1/2 ounces of clams... you know, that specific amount that feels like it should be enough, but then you realize how quickly they disappear once the garlic hits the pan? It's funny how measurements work sometimes. You think you've got a solid plan, and then everything just shifts. Anyway, just some random thoughts floating around my head today.
Just grab two or three bay leaves. Simple as that.
salt, pepper
Just one can of clams.
Maybe grab three or four slices of that crusty sourdough or a good baguette.
Just one spoonful of that spicy minced pepper. Simple, really.
Just one little bit of oregano... honestly, it’s crazy how much one tiny herb can change everything. It's like that one specific ingredient in a recipe that either makes the whole thing sing or just leaves you wondering what happened. Just one pinch, really.
Just one little tiny Timothée.
Just one bunch of fresh basil, chopped up.
You know, I was thinking about this the other day while I was messing around in my kitchen... there's just one kind of olive oil that I can't stand. It’s honestly pretty bad. It just doesn't hit the mark for me.
Just one can of whole tomatoes. That's it. Simple. Sometimes you don't need a whole pantry full of stuff, just that one single tin sitting there. It’s like when you're staring at a blank canvas or a quiet street in a small town—sometimes the simplest starting point is actually the best one. Just one can.
Four guys, all obsessed with that green pesto stuff.
Getting things ready:
First, you just take an onion and some fennel and sauté them together in some olive oil. Just let them soften up.
Then you just toss in two carrots—make sure they're peeled and chopped up good—along with three stalks of celery, chopped too. Grab a tablespoon of tomato paste and about half a spoonful of white wine to throw in there. Let it all come to a boil, then just turn the heat down and let it simmer.
Grab a can of whole tomatoes—make sure they've got plenty of juice in there—and toss them in. Then, just go by feel with the seasonings; I usually throw in a healthy spoonful of thyme, oregano, and parsley. Toss in two or three bay leaves, hit it with some salt and pepper, and add about four scoops of bouillon. Just let that all simmer away on low heat for maybe 30 minutes. It’s kind of like letting a slow song play out; you can't rush the flavor.
So, in the meantime, you’ll want to take that chickpeas—just strain them, give them a good rinse, and then go ahead and smash them with a potato masher. Personally, I don't like everything being a total mush, so I usually leave about half of the chickpeas whole while only crushing the other half. It gives it a better texture, you know?
Throw those clams in the broth and let them simmer for another five minutes.
So, here’s how you do it: just scoop everything into bowls. Stir in one little spoonful of pesto per bowl—don't go overboard, just a touch—then give it a generous dusting of basil. Serve it up alongside some big pieces of toasted bread. Simple as that.
The original recipe actually says you should toast the bread in the oven and then soak it right in the broth. We just ended up eating them side-by-side, honestly. Both ways are pretty delicious.
Enough for a group of 4 to 6 people.:
Ingredients:
Just one red onion, peeled and sliced thin.
Just one medium-sized clam, chopped up into thin slices.
Man, I just tried this tomato paste and it was honestly pretty terrible. Just total garbage.
Just two carrots. That’s it. Simple. Sometimes you just need the basics, you know? No fancy stuff, just straight from the produce aisle. It's funny how we overcomplicate everything else in life, but then you're just standing there looking at two carrots and thinking... yeah, this works. Simple is good.
Three stalks of celery. That’s it. Just sitting there. It’s funny how much space something so small can take up in your head when you're staring at it in the fridge. I was looking at them today and thinking about how we overcomplicate everything. We want the big feasts, the fancy dinners, the whole production... but sometimes life is just three stalks of celery and a quiet kitchen. It makes you wonder where all that extra energy goes, right? Anyway, just some random thoughts while I was prepping lunch.
Half a glass of white wine. Just one.
So, I was just sitting here thinking about those 4 1/2 ounces of clams... you know, that specific amount that feels like it should be enough, but then you realize how quickly they disappear once the garlic hits the pan? It's funny how measurements work sometimes. You think you've got a solid plan, and then everything just shifts. Anyway, just some random thoughts floating around my head today.
Just grab two or three bay leaves. Simple as that.
salt, pepper
Just one can of clams.
Maybe grab three or four slices of that crusty sourdough or a good baguette.
Just one spoonful of that spicy minced pepper. Simple, really.
Just one little bit of oregano... honestly, it’s crazy how much one tiny herb can change everything. It's like that one specific ingredient in a recipe that either makes the whole thing sing or just leaves you wondering what happened. Just one pinch, really.
Just one little tiny Timothée.
Just one bunch of fresh basil, chopped up.
You know, I was thinking about this the other day while I was messing around in my kitchen... there's just one kind of olive oil that I can't stand. It’s honestly pretty bad. It just doesn't hit the mark for me.
Just one can of whole tomatoes. That's it. Simple. Sometimes you don't need a whole pantry full of stuff, just that one single tin sitting there. It’s like when you're staring at a blank canvas or a quiet street in a small town—sometimes the simplest starting point is actually the best one. Just one can.
Four guys, all obsessed with that green pesto stuff.
Getting things ready:
First, you just take an onion and some fennel and sauté them together in some olive oil. Just let them soften up.
Then you just toss in two carrots—make sure they're peeled and chopped up good—along with three stalks of celery, chopped too. Grab a tablespoon of tomato paste and about half a spoonful of white wine to throw in there. Let it all come to a boil, then just turn the heat down and let it simmer.
Grab a can of whole tomatoes—make sure they've got plenty of juice in there—and toss them in. Then, just go by feel with the seasonings; I usually throw in a healthy spoonful of thyme, oregano, and parsley. Toss in two or three bay leaves, hit it with some salt and pepper, and add about four scoops of bouillon. Just let that all simmer away on low heat for maybe 30 minutes. It’s kind of like letting a slow song play out; you can't rush the flavor.
So, in the meantime, you’ll want to take that chickpeas—just strain them, give them a good rinse, and then go ahead and smash them with a potato masher. Personally, I don't like everything being a total mush, so I usually leave about half of the chickpeas whole while only crushing the other half. It gives it a better texture, you know?
Throw those clams in the broth and let them simmer for another five minutes.
So, here’s how you do it: just scoop everything into bowls. Stir in one little spoonful of pesto per bowl—don't go overboard, just a touch—then give it a generous dusting of basil. Serve it up alongside some big pieces of toasted bread. Simple as that.
The original recipe actually says you should toast the bread in the oven and then soak it right in the broth. We just ended up eating them side-by-side, honestly. Both ways are pretty delicious.
Looking for PDF resources for the diaspora?
in Feedback & Suggestions ·
Like the person who started this whole thread said, the diaspora loves nothing more than picking on its own. And honestly? It’s often pretty brutal and just plain unsportsmanlike. We've seen a few attempts at chatting here, but most of them just end up spiraling into people cloning accounts, trolling, or just being toxic for no reason.
Someone would literally have to babysit this topic 24/7 just to deal with the non-constructive nonsense. A few moderators tried to make it work, but it was a losing battle. la Luna and I actually talked about the idea of dedicated monitoring, but we eventually decided it was better to just let it go.
Someone would literally have to babysit this topic 24/7 just to deal with the non-constructive nonsense. A few moderators tried to make it work, but it was a losing battle. la Luna and I actually talked about the idea of dedicated monitoring, but we eventually decided it was better to just let it go.
Looking for PDF resources for the diaspora?
in Feedback & Suggestions ·
Regarding the Foodie subforum, it seems like chatting is allowed, and honestly, I don't feel like I'm drifting off-topic any more than anyone else here. The moderators there are fantastic—they’re always on top of things, either splitting threads or just deleting stuff if it gets out of hand. I won't call names, but there are people on the Foodie board who just spam unrelated photos or duplicate posts constantly, and nobody even complains about it. If a discussion starts leaning slightly away from the main subject, but the mods decide it doesn't need its own thread, I'm perfectly happy to just read along.
The real issue with the Diaspora section is that instead of actually talking about the topics in the titles, everything just turns into petty bickering, insults, and massive amounts of spamming.
I'm certainly not the first moderator to say "no" to a chat thread, and Kika and the other girls after her felt exactly the same way.
The users on Foodie and the Diaspora boards are very different vibes, though lately, I’ve been seeing a lot of high-quality people showing up—people who actually contribute useful info and stay on track, which is really nice to see.
Of course, you can talk about taxes or what life is like in Italy or Iceland. Feel free to jump into whatever thread interests you and ask folks how they're doing; nobody's going to stop you from doing that.
Go ahead and joke around as much as you want. I haven't seen myself jumping down the throats of the users chatting in Canada or Australia since we stopped all that nationalistic insulting and cleared out some of the biggest trolls and spammers.
Which brings me to Vilk.
There is a lot of stuff you guys don't know about what Vilko does on this forum regularly—not to mention the gross stuff he still sends via private message, not just to me, but to former moderators too.
Vilk has been persistently breaking the rules even after warnings, trolling, using multiple accounts, and being insulting, which isn't tolerated on any forum under the sun. And don't even get me started on those fake profiles he makes, pretending to be his son or wife and all that creepy stuff.
The real issue with the Diaspora section is that instead of actually talking about the topics in the titles, everything just turns into petty bickering, insults, and massive amounts of spamming.
I'm certainly not the first moderator to say "no" to a chat thread, and Kika and the other girls after her felt exactly the same way.
The users on Foodie and the Diaspora boards are very different vibes, though lately, I’ve been seeing a lot of high-quality people showing up—people who actually contribute useful info and stay on track, which is really nice to see.
Of course, you can talk about taxes or what life is like in Italy or Iceland. Feel free to jump into whatever thread interests you and ask folks how they're doing; nobody's going to stop you from doing that.
Go ahead and joke around as much as you want. I haven't seen myself jumping down the throats of the users chatting in Canada or Australia since we stopped all that nationalistic insulting and cleared out some of the biggest trolls and spammers.
Which brings me to Vilk.
There is a lot of stuff you guys don't know about what Vilko does on this forum regularly—not to mention the gross stuff he still sends via private message, not just to me, but to former moderators too.
Vilk has been persistently breaking the rules even after warnings, trolling, using multiple accounts, and being insulting, which isn't tolerated on any forum under the sun. And don't even get me started on those fake profiles he makes, pretending to be his son or wife and all that creepy stuff.
Wedding cakes and desserts
in Weddings ·
Daniel Smith8 said:We went with a chocolate mousse, a strawberry-chocolate parfait, and a hazelnut-pistachio parfait. It was summer, so keeping it chilled made it feel almost like ice cream.🙂
Oak and pistachio are hands down my favorite ice cream flavors—that sounds like such a killer idea
🙏
Rebecca James3, that design you made is absolutely gorgeous 😍
Since I've been here in the US, I've noticed people go crazy for citrus flavors. Back home in the UK, I haven't tried nearly as many cakes, but it seems to me like their stuff is a bit more "heavy-duty" and creamy compared to what we see here.
Wedding cakes and desserts
in Weddings ·
What kind of cake flavors are actually trending around here lately?
I was at this tasting event recently for a friend who’s getting married over in the States, and man, they had everything—we're talking classic tiramisu, lemon poppyseed, even some tropical fruit stuff... It got me thinking, what's the go-to selection most people offer back home?
I was at this tasting event recently for a friend who’s getting married over in the States, and man, they had everything—we're talking classic tiramisu, lemon poppyseed, even some tropical fruit stuff... It got me thinking, what's the go-to selection most people offer back home?
Diaspora Subforum
in Feedback & Suggestions ·
Timothy Reyes12 said:What kind of chat topic is even that? On both posts you just go: "Less chatter, please!"
Would you give yourself some kind of disciplinary card right now?
Yeah, okay, maybe someone saying they hate cheese isn't necessarily looking for a lawyer, but I have to mention it specifically because you jumped straight to judging them.
Look, people are allowed to hate cheese! I hate it too! Ugh, gross, smelly stuff!
Feel free to spit on me for saying that.
You can bash someone just for being "pro-cheese" simply because they don't think like you, but honestly, just ask yourself if that's really okay.
Why shouldn't someone living near a Native American reservation be able to say what they see?
Because they have to be politically correct?
I'm just stating what most people already know anyway.
We aren't living in North Korea where we have to have whatever opinion we're ordered to have.
Or are we?
It’s funny how when someone gets even a tiny bit of power—even if it's just moderating a forum—their true colors really start to show!
You've managed to scare off all the old-timers, and then you claim everyone else is just a bunch of idiots...
It's sad, really.
I never judged that girl for not liking cheese; I just said I didn't get how someone could dislike it and not be open to trying new things. I never called her a bad person or said I couldn't stand her just because she hates cheese. She was the one who said she hates being in a country where everyone loves cheese, which, in my opinion, feels a bit discriminatory. Everyone is entitled to their own view, and users here judge each other every single day, yet nobody starts massive debates about it over at the IRS.
Please stop putting words in my mouth.
It's the same thing with Native Americans—sure, some have struggles and rely on social services, but you can't say that EVERYONE is like that, or that they're all drunks or lazy, because that's hate speech and, yeah, "politically incorrect." I highly doubt anyone in North Korea cares about political correctness.
Since that kind of talk isn't allowed on this subforum, I try my best to follow the rules laid out here; basically, I moderate according to the guidelines.
If the admins decide to change the rules, I'm more than ready to follow them.
So far, all I see is you guys whining about my posts and making personal attacks against me as a person, rather than addressing me as a moderator.
Diaspora Subforum
in Feedback & Suggestions ·
Chat discussions tend to drift, just like they do on any other forum topic. It gets messy when people start debating in threads where we specifically asked everyone to keep the chatter to a minimum.
Look, if someone starts a thread about eggs, and then a newcomer joins the party looking for info on eggs, they should be able to find it right there. They shouldn't have to dig through fifteen pages of random talk about salads or old printed books just to find what they need.
If you want to talk about eggs, or those antique books, or even just salad, let's keep that stuff in the main chat room instead. Just stick to the specific thread meant for that subject.
I’m really not in the mood to play referee here, so please, just take a second to read the rules and follow them when you post. If we all do our part, things will run much smoother for everyone. That's all I wanted to say about this.
Look, if someone starts a thread about eggs, and then a newcomer joins the party looking for info on eggs, they should be able to find it right there. They shouldn't have to dig through fifteen pages of random talk about salads or old printed books just to find what they need.
If you want to talk about eggs, or those antique books, or even just salad, let's keep that stuff in the main chat room instead. Just stick to the specific thread meant for that subject.
I’m really not in the mood to play referee here, so please, just take a second to read the rules and follow them when you post. If we all do our part, things will run much smoother for everyone. That's all I wanted to say about this.
Diaspora Subforum
in Feedback & Suggestions ·
Look, you don't need to lecture me on how I handle users who are just dropping helpful info. That’s my job, and if anyone has a problem with it, they can take it up with me. It isn't true that people providing actual data get treated the same way as spammers or people just posting random off-topic nonsense.
The PDF isn't "clean" only when it comes to threads that are constant troll zones—kind of like those threads about Australia or Canada, which somehow always end up having two separate topics.
At the very start of the thread, it clearly states that this isn't a place for casual chatting, yet people still push against the rules. Then, when you actually get penalized for it, you act like it's some huge injustice.
To me, the real injustice is how people systematically ignore the fact that we have two distinct threads: one for chatting and one strictly for information.
I regularly hand out warnings to people being rude, but I don't touch posts from people making intelligent points. Honestly, I love it when other smart people jump in to keep a real discussion going. Not off-topic, just expanding the conversation.
It's just... it's rare to find people who actually want to talk about something meaningful. Most folks just seem to enjoy venting about how much they hate their new neighbors because they moved to a country filled with complete losers.
As far as I'm concerned, I'm not changing how I issue warnings. It would be nice if individuals just started following the rules so we could all just get along in the more controversial threads, much like how things work in other diaspora discussions.
EDIT: Just a reminder that these are the rules agreed upon with the rest of the forum leadership. Nobody complained when they were first laid out. In fact, people complained because the same questions kept popping up over and over, turning the threads into total chaos.
This thread is specifically for immigration questions where you CANNOT find answers in previous threads or the master FAQ thread with the links.
If your question hasn't been answered yet, please don't just ask it again, or you're going to get a warning.
If you ask something that could easily be found using the search bar, you're going to get a warning.
This is NOT a chat thread.
The social thread for Australia is NOT for technical questions.
You can post technical questions here ONLY if there are NO existing answers elsewhere.
Enjoy yourselves.
And now, the rules for the chat thread:
Hey there, my fellow Canadians,
Since most of you are complaining about repetitive questions, all the trolling, and the sheer size of the topic, here is the solution.
This thread is exclusively for socializing.
Any trolling will be strictly punished, and if you have questions about moving here, please look for that information over here.
(A big thanks to our resident gentleman for gathering all those links!)
Any immigration-related questions posted in this specific thread will be deleted and/or result in a warning.
Have fun!
Henry Moore2
EDIT: Just to clarify—questions are allowed here if you absolutely cannot find an answer in previous threads, on Google, or by calling the Embassy.
The PDF isn't "clean" only when it comes to threads that are constant troll zones—kind of like those threads about Australia or Canada, which somehow always end up having two separate topics.
At the very start of the thread, it clearly states that this isn't a place for casual chatting, yet people still push against the rules. Then, when you actually get penalized for it, you act like it's some huge injustice.
To me, the real injustice is how people systematically ignore the fact that we have two distinct threads: one for chatting and one strictly for information.
I regularly hand out warnings to people being rude, but I don't touch posts from people making intelligent points. Honestly, I love it when other smart people jump in to keep a real discussion going. Not off-topic, just expanding the conversation.
It's just... it's rare to find people who actually want to talk about something meaningful. Most folks just seem to enjoy venting about how much they hate their new neighbors because they moved to a country filled with complete losers.
As far as I'm concerned, I'm not changing how I issue warnings. It would be nice if individuals just started following the rules so we could all just get along in the more controversial threads, much like how things work in other diaspora discussions.
EDIT: Just a reminder that these are the rules agreed upon with the rest of the forum leadership. Nobody complained when they were first laid out. In fact, people complained because the same questions kept popping up over and over, turning the threads into total chaos.
This thread is specifically for immigration questions where you CANNOT find answers in previous threads or the master FAQ thread with the links.
If your question hasn't been answered yet, please don't just ask it again, or you're going to get a warning.
If you ask something that could easily be found using the search bar, you're going to get a warning.
This is NOT a chat thread.
The social thread for Australia is NOT for technical questions.
You can post technical questions here ONLY if there are NO existing answers elsewhere.
Enjoy yourselves.
And now, the rules for the chat thread:
Hey there, my fellow Canadians,
Since most of you are complaining about repetitive questions, all the trolling, and the sheer size of the topic, here is the solution.
This thread is exclusively for socializing.
Any trolling will be strictly punished, and if you have questions about moving here, please look for that information over here.
(A big thanks to our resident gentleman for gathering all those links!)
Any immigration-related questions posted in this specific thread will be deleted and/or result in a warning.
Have fun!
Henry Moore2
EDIT: Just to clarify—questions are allowed here if you absolutely cannot find an answer in previous threads, on Google, or by calling the Embassy.
Diaspora Subforum
in Feedback & Suggestions ·
brightpuma said:Spot on.
Someone should probably tell those folks over in the Legal subforum... 🤷 that pretty much everything they talk about can be found with a quick search on Google.. 🙄
I mean, if we’re really going by the "just use Google" logic, we might as well just shut down this whole Diaspora PDF section entirely—since everything is already out there online anyway.
Diaspora Subforum
in Feedback & Suggestions ·
I definitely agree that there are ways to steer a conversation back on track. I used to try the softer approach—just not handing out cards or pleading with people to just chill out—but honestly, everyone just ignored me. Now? I just delete the nonsense and drop a yellow card, and suddenly everybody starts behaving. You really have to lean on those yellow cards when people start attacking others based on their ethnicity or where they’re from. It gets ugly. I've seen situations where people were digging up private info, like who was sleeping with how many hookers during a trip to Dubai and stuff like that. Imagine if I started handing out red cards and multi-day bans for everything? Total chaos.
Why can't people just read a post twice before hitting "send" and actually ask themselves if what they wrote is okay? It's so easy to sit there, go wild on your keyboard, and then turn around and accuse a moderator of being unfair just because they deleted your post and gave you a yellow card.
Why can't people just read a post twice before hitting "send" and actually ask themselves if what they wrote is okay? It's so easy to sit there, go wild on your keyboard, and then turn around and accuse a moderator of being unfair just because they deleted your post and gave you a yellow card.
Diaspora Subforum
in Feedback & Suggestions ·
It’s funny how things work. Back when we had a dedicated thread for, say, Canada—full of all the chats and info—everyone was constantly complaining that it was way too cluttered and they couldn't find a single thing. But now that I’m trying to clean things up to make life easier for everyone, both the regulars and the new folks joining the fray, suddenly it’s not good enough again.
I've been clearing out off-topic posts because there's already a specific chat thread for them, but people just seem to ignore the signs and keep posting where they don't belong. I honestly don't get it... why is it such a struggle to just move over to the designated thread and keep the conversation going there?
For threads that don't have a specific chat area, I won't go deleting messages unless things spiral into heavy politics or intense personal drama, which happens more than you'd think. It’s like looking at what goes on in Germany; one minute they’re debating tax laws and the next they're talking about where to buy a decent pair of shoes.
Why am I being so reasonable about this? Because it seems like everyone loses their minds the second someone insults Americans, but then people feel like they can talk down to an Irishman or a Native American without a second thought. It's like, who actually cares, right?
I've been clearing out off-topic posts because there's already a specific chat thread for them, but people just seem to ignore the signs and keep posting where they don't belong. I honestly don't get it... why is it such a struggle to just move over to the designated thread and keep the conversation going there?
For threads that don't have a specific chat area, I won't go deleting messages unless things spiral into heavy politics or intense personal drama, which happens more than you'd think. It’s like looking at what goes on in Germany; one minute they’re debating tax laws and the next they're talking about where to buy a decent pair of shoes.
Why am I being so reasonable about this? Because it seems like everyone loses their minds the second someone insults Americans, but then people feel like they can talk down to an Irishman or a Native American without a second thought. It's like, who actually cares, right?
Diaspora Subforum
in Feedback & Suggestions ·
So, just to recap the warnings I've been giving out:
Keep it down, please!
If you don't stop this right now, I'm going to start handing out warnings.
Last warning!
This isn't some casual conversation topic for a hangout.
This isn't a place for technical questions.
This isn't a thread for debating referendums.
And this definitely isn't a space where you can go off on tangents about ethnic groups and stuff like that...
Look, obviously I’m going to give you a heads-up before I start handing out warnings or bans. I'm not some dictator just walking around tossing out penalties for fun.
There is a specific chat thread for that, yet people keep chatting away right here in a thread that explicitly says "no chatting allowed."
If a thread isn't meant for discussing a referendum and you start doing just that, consider this your warning.
And things like that.
Furthermore, you have every right to talk about local folks, but if you start generalizing—like in your example, calling Native Americans drunk chiefs living off welfare—that's hate speech. It's not allowed, and you'll get a warning.
Also, I have every right to comment on the fact that one user hates cheese, especially when that same user is the one who replied asking why and kept the whole thing going. I didn't realize she was looking for a lawyer to defend her at the IRS.
Honestly, I think I'm being way too lenient, considering how many users are basically cloning themselves and spamming every corner of the subforum.
And look, you know perfectly well that criticizing moderator work is banned across the entire forum except over at the IRS, yet you still went ahead and posted a link to that Canada thread right here.
If you'd actually prefer me to just skip the warnings and hit you with a penalty immediately, honestly, that would make my life even easier.
Keep it down, please!
If you don't stop this right now, I'm going to start handing out warnings.
Last warning!
This isn't some casual conversation topic for a hangout.
This isn't a place for technical questions.
This isn't a thread for debating referendums.
And this definitely isn't a space where you can go off on tangents about ethnic groups and stuff like that...
Look, obviously I’m going to give you a heads-up before I start handing out warnings or bans. I'm not some dictator just walking around tossing out penalties for fun.
There is a specific chat thread for that, yet people keep chatting away right here in a thread that explicitly says "no chatting allowed."
If a thread isn't meant for discussing a referendum and you start doing just that, consider this your warning.
And things like that.
Furthermore, you have every right to talk about local folks, but if you start generalizing—like in your example, calling Native Americans drunk chiefs living off welfare—that's hate speech. It's not allowed, and you'll get a warning.
Also, I have every right to comment on the fact that one user hates cheese, especially when that same user is the one who replied asking why and kept the whole thing going. I didn't realize she was looking for a lawyer to defend her at the IRS.
Honestly, I think I'm being way too lenient, considering how many users are basically cloning themselves and spamming every corner of the subforum.
And look, you know perfectly well that criticizing moderator work is banned across the entire forum except over at the IRS, yet you still went ahead and posted a link to that Canada thread right here.
If you'd actually prefer me to just skip the warnings and hit you with a penalty immediately, honestly, that would make my life even easier.
The Diaspora
in Feedback & Suggestions ·
I’m honestly pretty fed up with how a handful of users here just constantly stir the pot and troll within specific threads. They go totally off-topic, and then—get this—they have the nerve to complain when their posts actually get flagged.
I try to be as fair as possible. Usually, I’ll give a heads-up before I start handing out warnings or bans, but if you’ve been warned several times and you still refuse to follow the thread's purpose, well, you’re going to face the consequences. It’s just how it works.
Like I said before, if someone ends up getting a strike or a ban, there are official channels for that—you can hit up my PM or check the site rules. But what happens constantly is that the same five people will jump into a thread and start making these ridiculous personal attacks. They'll claim I'm just frustrated, or they'll call me names, saying I'm single or ugly or some other nonsense, implying that's why I'm moderating. All of that happens right there in the public thread. And since that’s all strictly off-topic, the rules clearly state those kinds of comments deserve a penalty.
Whether I’m living on Mars or somewhere in the USA, it doesn't really matter—the rules are there for a reason, and they need to be followed.
I try to be as fair as possible. Usually, I’ll give a heads-up before I start handing out warnings or bans, but if you’ve been warned several times and you still refuse to follow the thread's purpose, well, you’re going to face the consequences. It’s just how it works.
Like I said before, if someone ends up getting a strike or a ban, there are official channels for that—you can hit up my PM or check the site rules. But what happens constantly is that the same five people will jump into a thread and start making these ridiculous personal attacks. They'll claim I'm just frustrated, or they'll call me names, saying I'm single or ugly or some other nonsense, implying that's why I'm moderating. All of that happens right there in the public thread. And since that’s all strictly off-topic, the rules clearly state those kinds of comments deserve a penalty.
Whether I’m living on Mars or somewhere in the USA, it doesn't really matter—the rules are there for a reason, and they need to be followed.
Canada discussion: Strict border control and entry rules
in Feedback & Suggestions ·
Thanks, brightpuma, for getting back to me—you really hit the nail on the head with that explanation.