Large Scale Central

Knock it off

General Discussion
#1

Public notice:

In the last 48 hours, it has come to my attention that some of you are carrying on at other sites, and throwing the LSC name into the fray. I know who you are, and, publically, I’m telling you all to knock it off. If it continues, you are no longer welcome here. Got it?

You aren’t speaking for LSC, and by throwing the name around, you’re damaging the site you claim to love so much. I don’t have time to massage hurt egos, or deal with your petty differences. This shit stops now.

EOT

#2

Ok I find this a little dissapointing. Up til now LSC could claim the moral high ground. We could allow totally uninhibited communication amongst ourseleves, and if ya come to the battle of wits unarmed…so be it. In our house we can fight with our brothers and comeaway laughing about it. But taking this sort of sillyiness to someone elses house is bad form, makes Dad (Bob) and the Family (LSC) look bad, and in fact drops us all to the level we aspired not to indulge.

Stay out of the mudholes and cowpies and no tracking poop in on the carpet please!

#3

I feel rather let down by whoever it is taking our name to other sites .
I thought we agreed to stop it .
I am disappointed in you .
Mike

#4

I agree…
I haven’t posted much since this whole thing started…

#5

And let’s quit complaining about other sites here.

#6

Sounds like a plan…if we complain about this site more who knows what improvements Bob will make!

Just look at all he has improved in the last couple months! heheheh

Andre’

#7

The one about the “sign in or don’t read” was just a heads-up. I think that features here are good, what changes would we need? As far as the episodes are concerned that resulted in the

sign on the General Discussion; reading some of those posts I get the impression that the various posters have a high enough profile that “one” could have shrugged one’s shoulders. (Grin and bear; gnash and bear; same old story etc. etc. etc.) As a hobby cook I’d say: a stew is greatly improved by simmering. Same goes for spaghetti sauce, but there I put the lid on since the stuff tends to bubble and splatter.:wink: :wink: :slight_smile: :smiley: