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Liquid Communism
Mar 9, 2004


Out here, everything hurts.




Welcome to Goons With Spoons!

GWS is dedicated to the discussion of cooking, food, beverages, and helping people learn to cook better. Please enjoy your time here, and try to keep these simple guidelines when posting.

  • All the usual SA forum rules apply here. Contributing something of worth when you post, occasionally punctuating, etc. are nice things to do, and we appreciate them.

  • Bigotry of any kind is not acceptable here. I don't care if you think you're being ironic or funny. This includes ableist, sexist, anti-trans, racist, homophobic, or any other kind of similar comments.

  • Keep it civil. Bluntness is fine, personal attacks are not.

  • In general, keep your feedback about others' cooking constructive. The best thing about GWS is all the people who've learned to cook better because of our forum. We want more people to learn, and they're more likely to stick around and learn something if we're nice.

  • Try to respond appropriately to criticism.

  • If you see something that you believe is in violation of the rules, hit the report button or PM me. Don't engage with it further and derail a thread. Similarly, don't dogpile on a poster.

  • You can use the report button for anything - not just bad posts. If you want a thread title changed, some other kind of edit, or if you feel a poster deserves praise, feel free to alert me via that button.

  • These rules are not exhaustive. If something is not explicitly against these rules but is against their spirit or causing harm to the community we've built here, expect moderation consequences.


Important Links:
The General Questions Thread - A newbie-friendly space for all your random cooking questions.

Iron Chef Something Awful - Our intermittent user-sponsored online cooking competition, 69+ rounds strong and still going. Includes both full ICSA, and Newbie ICSA, intended to target those who are new to the idea or to cooking in general!

The Restaurant Industry Thread - Posting home for all the professionals, from the dishpit to the executive chefs running F&B programs, and a lot of ex-industry folks as well.

Finally, the amazing Toast maintains a wiki for us and it is full of recipe ideas and other cool stuff. Feel free to contribute, browse, or whatever. Find it here.


Beyond those regular threads, there are a ton of specific threads for types of cuisine or interests in the cooking field. If you don't see one that fits your post, feel free to start a new one!

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