Cuisine -- An e-mail list for anyone interested in food

About Cuisine

The Cuisine list at Crimson-Dragon.com This list is intended for all things culinary, recipes, kitchen tips, restaurant reviews, etc. If it's about food, talk about it here.

Unfortunately due to spammers and other reprehensible beings harvesting e-mail addresses, the list archives are no longer publicly accessible. Our apologies for the inconvenience. It is a shame that people feel the need to take unfair and illegal advantage of others.

Using Cuisine

To post a message to all the list members, send email to cuisine@crimson-dragon.com.

You can subscribe to the list, or change your existing subscription, in the sections below.

Subscribing to Cuisine

Subscribe to Cuisine by filling out the following form. You will be sent email requesting confirmation, to prevent others from gratuitously subscribing you. This is a private list, which means that the list of members is not available to non-members.

Your email address:
Your name (optional):
You may enter a privacy password below. This provides only mild security, but should prevent others from messing with your subscription. Do not use a valuable password as it will occasionally be emailed back to you in cleartext! If you choose not to enter a password, one will be automatically generated for you, and it will be sent to you once you have confirmed your subscription. You can always request a mail-back of your password when you edit your personal options.
Pick a password:
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Cuisine Subscribers

Guidelines for the Cuisine List at Crimson-Dragon.com

The Cuisine list is an e-mail forum for all those who have a love of things culinary. It is intended as a place for people into good food to share recipes, tips, reviews and more. The following guidelines should be followed by list members to ensure that the list is used for the intended purpose and to make it a pleasant experience for all.

Zero-tolerance Spam policy:

Anyone spamming this list will be removed and banned from the list at the earliest convenience of the moderators. There is no appeal for this policy. "I didn't know" is not a valid excuse.

General list guidelines:

The general rule is to use common sense but there are a few things we would like to address specifically.

Please stay on topic, this list is about culinary topics. All discussions of food, drink, cookbooks, restaurants, etc. are welcome. Posts about the funny thing your pet/child/spouse did or what you did last weekend etc. are not.

Please treat the other list members with respect. We are all here to have an enjoyable time discussing culinary topics, there is no room for bad behavior.

Political discussions disguised as food discussions shall not be tolerated. For example: in the past few years, both the State of California and the Chicago City Council have placed bans on foie gras. Discussing whether they should have done so or not is fine. Discussing whether selected politicians involved in enacting such legislation are idiots is not. Likewise any other controversial topic disguised as a food discussion will be looked upon in a not so favored light.

Remember that the list is configured so that replies go back to the list and not to the person who posted. Some disagree that this is the best way to configure a list but since the purpose of this one is discussion, funneling the traffic back to the list facilitates that purpose. Please keep this in mind when making a reply of a personal nature to another list member and verify exactly who you are sending to.

Please trim your posts. When replying to a post to this list, keep only the relevant material you are replying to and edit the rest. This includes list footers, signatures, etc. There is no need to repeat all of this stuff in a reply and it only takes a few seconds of your time to delete it. This is only being courteous to the other members by not wasting their time with irrelevant material and it keeps the messages in a long series of posts at a reasonable length. All posts to the list are archived so anyone can always go back to the archives to follow a discussion if needed. Repeat offenders will be smacked with a frozen trout.

Please change the subject line when the subject of the post changes. It often happens that new discussions will arise from old ones, when the subject of a post is substantially different from the original thread, please change the subject line.

This is a PUBLIC e-mail list with PUBLIC archives. Please keep that in mind when you post and do not ever post any personal information that is of sensitive nature.

The moderators of this list reserve the right to place any list member under moderated posting or to remove and ban any member for not adhering to these guidelines.

HTML and attachment policy:

This list is configured to strip all HTML from posts and convert everything to plain text. This is done because not all mail clients handle HTML and some people get an incomprehensible pile of gobbledygook when HTML posts are made. Yes, plain text is pretty old-school but the desire for accesibility by all trumps your desire to use HTML. There is NO debating this policy, it will not be changed. Period.

There are NO attachments allowed on list. Any attachments sent will be removed before the post is delivered to the list members. If you wish to share photos, files, etc. please utilize a web server to do so and post a URL to the item to the list. Those who are interested will then go get the file, those who are not are spared the need to receive something they did not ask for. This also helps prevent distribution of viruses and other harmful programs. This policy is also NOT up for debate as there are plenty of photo gallery sites and sites where you can share files out there that are free or low cost.

Administering your account:

The web interface for the list server allows you to edit your member settings, change your e-mail address or unsubscribe without moderator intervention. You will need the e-mail address you are subscribed under and the list password you were sent in your welcome e-mail (or the one you changed it to if you changed it) to perform these actions. To edit your settings, please go to

http://www.crimson-dragon.com/mailman/listinfo/cuisine

Use your e-mail address and password to log in and change your settings. If you forgot your password or deleted the welcome e- mail, you can go to the page above and have the password sent to the e-mail address you have subscribed to the list.

Posting from multiple accounts:

You can post from more than one account while receiving posts/digests on only one. To do this, you subscribe the e-mail addresses you want to use to the list and then log in to your settings page. Edit the settings to set Mail Delivery to "No" for the address(es) you wish to use for posting only.

Getting help:

If you need help with a list related issue, please send an e-mail to cuisine-owner@crimson-dragon.com. Please be aware that it may take a little time to get back to you, we try to get to things as soon as possible but we do have other priorities too.

Cuisine list run by dragon at crimson-dragon.com
Cuisine administrative interface (requires authorization)
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