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Really Stupid Question - Not A Thread.


Thank you, handy to know.
 
briped said:
You mark the bit of text you want to comment on, and click 'reply'. At least that's how I do it from a browser
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Thanks a lot.
 
briped said:
. At least that's how I do it from a browser
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Oh wow thanks, I hope this has worked. I’m on Safari on my iPad and that’s worked I think!

Edit, yes it did work and is much quicker!
 
Thank you goes to @feniangirl for starting this silly... erm... very useful thread that is not a thread.
 
On the ancient Usenet news sites, it was considered polite to indicate that you had removed (snipped) part of a comment. It is very easy to change the sense of a comment by selective quoting (look at any theatre or book review).

"I came to the theatre expecting to be enthralled. Instead I was appalled."

Review "...enthralled..." but at least the dots hint at ommited words.

Not sure how best to indicate this if you highlight then reply.

Being upfront about snipping can reduce the number of complaints from the Original Poster (OP) that part of a comment has been taken out of context. As in the review above.
 
Guzzler said:
Thank you goes to @feniangirl for starting this silly... erm... very useful thread that is not a thread.
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Made me think of how you could post a "not thread".

Does a blog count? Never used the feature and very rarely looked at any.
 
LittleGreyCat said:
... [red] if you highlight then reply.
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After you click 'reply' you can add dots or whatever before and after the text you comment on, as long as you keep it within the [QUOTE.] / [/QUOTE] (unquote) html code.
 
LittleGreyCat said:
Made me think of how you could post a "not thread".

Does a blog count? Never used the feature and very rarely looked at any.
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Well, I know that this thread has been of more use than one. I had always questioned why the 'useful' emoji was a carrot. This thread made me expand my screen only to find that it is a spanner not a carrot. Who knew?
 
feniangirl said:
I. I also have to Google half of the foods mentioned, as I am not familiar with them. And I am still working out some abbreviations.
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Hi,

I see that you are American. Since it's a British site so some of the food/food terms are not as familiar to those of us on the other side of the ocean. I'm a Canadian with quite a bit of Scottish heritage so that helps me (although my mom is an American originally, she cooked some British foods/desserts for my dad.) I figure learning new terms always is good to expand one's horizons. (I did have to google exactly how much a 'stone' was - I knew it was over 10 lbs but didn't know the exact amount - 14 lbs). My American mom (age 90) told me that when she was little, she used to hear her grandparents talking weight in stones, so that measure was used over here at one time.

Welcome.
 
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It is a bit of a learning curve, weird acronyms, food stuffs, messed up forum posts, but worth it. You’ll soon be using jargon and have inulin and psyllium husk in your food cupboard.
 
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