What comments will you publish?
Comments are great! I love feedback, suggestions and advice. You are welcome to let me know if part of a recipe is confusing, offer information, answer questions, or respond to my reflections and recipes. Comments make a post more informative and help me find other blogs.
What comments wont you publish?
- Comments that are rude, unnecessarily provocative, offensive or nasty.
- Comments that are more interested in promoting your blog/website than responding to my post.
- Comments that link to a generic website rather than a personal blog. I see the point of comments to be that I can connect with a real person not a corporation. Linking to a generic website seems to promote a website rather than creating connection.
No. I put links on my blogroll because I enjoy reading those blogs. I wont put a blog up on the list until I have been reading it regularly to know it is worth repeat visits. The best way to connect with me is to leave comments. I make an effort to visit those who comment and try to comment when I have something to say.
Why don't you write the recipe in grams/cups/emperial?
I don't always have time to write recipes in every possible measurement. I assume most people using my recipes have some experience in cooking and can adjust as needed. There are many online converters if you want to measure your ingredients differently (I know because I use them myself).
What is that ingredient or term you used?
I am an Australian and am aware that my terms aren't always understood in other countries. Before asking in a comment or email, you could check my Kitchen Notes which includes a list of Australian terms with equivalent American and UK terms.
Why didn't my version of your recipe work?
On my blog, I write out recipes according to what I did when I made it. This blog is where I keep my notes on recipes, rather than a recipe book that has been tested in different kitchens. I wish I could find Dorie Greenspan's wise words on why recipes don't always work. She is far more articulate than I. In lieu of referring you to Dorie, I will give this advice: Every oven is slightly different. Ingredients in Australia might differ slightly from those in America. You might be baking in the midst of chilly winter while I am sweating through a humid summer day. You may have had different expectations. Maybe you tried a substitution, as I often do, and that made all the difference. I often alter recipes to make amendments for my ingredients, my oven, my family, my mood and my day. However if I can clarify or if I have omitted some information or ingredient, please let me know.
Where do your recipes come from? Are they all your own?
As a good friend loves to say, everything is derivative. Many recipes I post, but not all, initially come from a cookbook or another blog. I am fearless (or shameless) in changing both ingredients and methods to suit my circumstances and mood. I like to write out the recipe to help remember how I did it but I use my own style and words. (I found useful advice on the Australian Copyright Council Recipe Fact Sheet.) I have discussed these issues elsewhere.
Where possible I record the source of recipes, even where I have made many changes. If recipes come from my notebook that I have kept since 1989, chances are that I was not forward-thinking enough to record the source. If you see a recipe that is not sourced and you know the source, please let me know and I will add it to the post.
Can I use your recipe on my blog?
You are welcome to put up my recipe on the web in your own words - but I request that you link back to the post where you found it and I'd love you to let me know. I am always interested to see how people react to my recipes. You may not reproduce the recipe word for word. You may not reproduce my post in full. You may not use my photographs without permission.
Can you be my friend on foodbuzz, facebook, etc etc
I hate signing up to groups - too many passwords, too much of my personal data out there, and I am suspicious of new technology, so I generally stay away from such networks.
Should I let you know about a typo or omission I saw on your blog?
Yes please! Send me an emal at gggiraffe07 AT yahoo DOT com DOT au and I will fix it immediately. I will also be eternally grateful to you. I love my blog being in good order even in the old posts. I correct typos or clarify recipes wherever I see them.
Do you make money?
I have a day job. This is my hobby. I don't advertise. I do all my own design using free software.
Why didn't you respond to my email or comment?
I try to respond to genuine emails and comments, especially where a question needs an answer, but find it impossible to respond to every one. [Spammers please ignore this next sentence.] Occasionally I miss or delete a genuine email or comment by mistake - if this is the case (sorry nice guy from RV website - I did mean to respond until I lost the email and your url), please resend or remind me. I am only human!
Can you promote my event, review my product, put a giveaway on your blog, accept my guest post?
No no no and no. I don't advertise, accept freebies, review products, accept guest posts, do giveaways. There is always room for an exception. I have accepted one free ticket to an event that was recommended by a known blogger (and I was very clear about this in the post I wrote on it). However, I receive a lot of emails from people offering products, events, guest posts, content who obviously haven't read my blog. It gets tiring!
In compiling these FAQs I have looked through other similar FAQs and, in particular, found useful information on Smitten Kitchen, Choosing Raw and The Amazing Adventures of DietGirl.