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Tip for Bert:

Misc.

Bert... I see you are reposting this same request on this same board every few hours.

Thought you would like to know this will not necessarily get you an answer quicker.

Most of us who frequent these boards check all the new requests each time we sign in. We reply to requests when you can help.

You had one reply to your second post.... did you see that? I am not familiar with the baking style you have referenced, but I am anxious to see the replies you receive.

In addition, TKL has a huge database and a great search feature. It is important to keep your request on the same thread so that years from now the question and all related answers will be located during searches.

Have patience Bert. Many GREAT folks frequent these message boards.


MsgID: 0026153
Shared by: Susan
In reply to: Rosin Baked Potatoes
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
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Reviews and Replies:
1 Rosin Baked Potatoes
  Bert
2 Tip for Bert:
  Susan
3 Thank You: Thank you Susan
  Bert - Reposted by Betsy at TKL
4 Rosin Baked Potatoes
  Carol S
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POST A NEW MESSAGE
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  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
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  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!