With that in mind, I'm going to lay out a few policies now, in hopes that it'll make things easier going forward.
- I'll do my best to reply to any question directed to me, as long as it's (a) not too personal and (b) phrased politely. "Why do you think pork makes better BBQ than beef?" will get an answer, while "HEY, YOU %&##!@!!!, WT#@^&# DO YOU MEAN TEXAS BBQ SUCKS?!!" will not.
- In fact, since I'll be moderating comments, the latter won't even get published.
- I'd love to see folks interacting in the comments, but please don't be rude, don't threaten other posters, don't talk about illegal stuff - in short, don't be dumb, and don't be a jerk, or I won't publish your comments.
- More of a pet peeve than anything else, but please try to keep your grammar and spelling readable. I know I might have commenters for whom English is not a first language, and I'll make allowances for that, and for everyone else, I'll grit my teeth and not be a jerk about it, but as a courtesy to your fellow readers, spell check and shoot for complete sentences with proper punctuation.
- I will not post recipes here if they come from a published cookbook - I don't want to violate copyright, and will err on the side of caution. When possible, I will list the page number and title of the cookbook.
- Please don't spam in the comments. As I said, I'll be moderating, but I really don't need to read any comments telling me how my naughty bits can be made bigger, or how I can meet "s3xxie russian bride for make happy marrying".
- If you've got a business related to the subject of this blog (restaurant, kitchenware, organic food, etc), I'm OK with the occasional mention in the comments. If I get enough readers, I'll even do a post from time to time highlighting my readers' businesses/favorite links - as long as this policy isn't abused.
- Other rules may be put in place as necessary.
