Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

A note about the unmoderated Q&A format


Recommended Posts

As noted in the announcement for this Q&A, we will not be using a moderated queue for this event. We ask, however, that you please recognize the special Q&A format and defer to our guest when you make posts here. Although follow-ups and comments are encouraged, we ask that you allow the guest to answer the questions before you offer your own answers. At the end of the Q&A, you should of course feel free to start new topics on the regular food boards if you'd like to have an extended discussion of any issue that comes up here. Thanks.

eGullet Staff

Read. Chew. Discuss.

Link to comment
Share on other sites

 Share

×
×
  • Create New...