Written by adam on Apr 14, 2008
Your comments are appreciated
Filed Under: Site
Tags:
Dear readers of Men in Aprons,
I has come to our attention that some comments have not been published by our system in place. This is due to our spam control checks that we have. At this time, I am loosening up the restraints on the spam guards so that hopefully more of your comments will be published without my having to manually do it.
I wanted to let you know that your comments here are always welcome as long as they are constructive, on topic and do not violate our TOS. Please feel free to leave a comment on any post that you like or send us an email at meninaprons@gmail.com.
We would love to hear what you have to say. :)
Responses to "Your comments are appreciated" ...
Rex
Dear readers,
Don't believe it till you see it.
There now, art thou happy? I'm surprised that my littled old site evokes such emotion in you, Mr. Peeler. However, I should warn you that your behavior is bordering on troll status.
I.P. Freely
I was trying the links under your Grilled Wings with Spicy Maple Glaze, and could not get the brutal anal torture link to work. You may want to fix that.
Alex J.
What is going on with this site? I have loved the great information from learned chef, but lately things have gotten weird. Brutal anal torture? Do you use tenderizer? Lube the meat, not the grill? I hope your issues can be corrected. This site is a wealth of useful info if you keep it clean.
Watson
Exactly, Alex, I couldn't agree more. The global communication terrorists that are trying to pollute the internet with this trash must be stopped. I enjoy cooking for my family and every once in a while I find something here worth trying, but whatever is going on right now on this site is strange.
Alex J.
Mayday! Mayday! This great site has been hijacked by the New Food Order. Mayday! Mayday! Loyal Men in Aprons followers must fight back against this evil. I'm sick of people like this that take something so good and turn it into crap. Mayday! Mayday!
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my