I like being Free! Names do change perceptions, mine too. So much tension associated with gyb, did not even realize until it ended. To be here, doing what we do, is a privilege. Much to do, one day at a time, o7.
Rusty, don't know where you stand on some things, but I just went on QR and got a shock. The links below tell the tale–of being told that, from now on, dough updates should go thru META, not thru bakers. That means META controls the dough. The idea was that it's so much easier because the post lasts "forever." When I posted an objection and begged bakers to talk to me, got no replies.
(If any of you are reading this, please let's talk.)
There's been some other funny stuff happening (the weird bred titles, for example) but I've just been watching and waiting. Other odd little disruptions happen for bakers (wnb's icon being "stolen"–nothing big, just kind of jarring). We need to be alert, watching for little changes like these–the same kind of changes that started happening last March. It's no joke.
– frb
>>7173602 Plz replace dead link for quick pic baking instructions
>>7173678 Next time, submit dough change to META
>>7173827 This dough is ours, not META's
>>7174171 Plz wake up, don't go back to sleep
Sorry, here you go:
>>>/qresearch/7173602 Plz replace dead link for quick pic baking instructions
>>>/qresearch/7173678 Next time, submit dough change to META
>>>/qresearch/7173827 This dough is ours, not META's
>>>/qresearch/7174171 Plz wake up, don't go back to sleep
never sought to be known, someone gave me a baker nickname when that was common, used it as a handle. later became "bad" to have a handle (fame-fag, name-fag). I am nobody special, sure don't have any kind of oldfag know-how, always making dumb little mistakes. So much respect for the many talents anons possess. feeling kind of sad right now bc of stuff I just wrote Rusty about re QR ( >>5521). Good at least that we have another board, kek.
Sorry re ids, sometimes when I'm here I am dead tired, not 100%.
To be really blunt, the line about "not knowing your thoughts" is moar about being me being gun-shy about expressing ideas that may draw fire. Still shaky from recent happenings.
Pretty sure QR is not in good shape–wnb just noted that dough needed cleaning after shill baker was there previous shift. AFLB is baking, anons think–some say (s)he's also BV now.
As long as Q is on QR, I will remain. Still help out there by e-baking and sharing info (eg, Q post missing, duplicates), old baker frens there too. Just saying what I see so others can evaluate, "eyes on."
There are a lot of different bakers still at QR. I'm thinking some just want to bake–period. Stay out of politics as much as possible. What does it mean to "join us here"? (not being sarcastic but sincere).To me, it's just a chance to share observations, ask questions, and get to know other bakers. No big deal, like a conversation.
FRB here. Today a new baker wanted to know what baking involved--not so much the steps but moar of an overview, so I created one. Posted it in the baking school, here it is if anyone's interested.
>>>/comms/5547
Well-said, R.
Thanks, truly appreciate what you are doing here.
Re cord cutting and cross-fertilization between QR/QRB:
I did moar or less what you are suggesting re ungrading QR info at QRB with the discussion of Disney excursions to Little St James–got rudimentary info from QR that Disney had excursions at some point. Initiated a digg where we pinned down the date of a brochure advertising an excursion (2018–so recent), found that the island has good dive sites (which is why Disney might have a scuba tour).
Generally speaking, QRB can digg deeper and coordinate its diggs better bc of longer breds. Deep diggers can work together, talk about results, and coordinate the work flow–especially helpful when digging on Q posts. QRB a digger's paradise. As a baker, I'm still trying to figure out ways to organize dig results–special buns help, only disadvantage is that you can't hover.
Re QRB listing QR notables:
Maybe time to cut that cord? I don't actually use those consolidations, I just go to QR if I want to access something–or to QResear.ch. It takes a lot to stay current on Q posts, graphics, and other dough updates, many of which seem more important, imo. Other bakers and anons can weigh in, I'm just not particularly wanting to do the QR updates. There's plenty of other things to do, kek.
"joining us here"
So far, am benefiting from the conversations on this thread. For a long time, there was no way to talk to other bakers–baker's lounge wasn't used and with the baker's union idea being pushed, talking with other bakers seemed like a subversive act (or would be seen that way). It's helpful that the 3 or 4 of us who are particularly active in QRB like to post here, since the board is new and there are many questions that come up (like the one you asked above or the question of 2-page notables).
from FRB
Okay, baker-fren. I am deep enough into baking world to want to take another step, and all seems well here. Ready for a tripcode if that seems right to you. Things wonky at qr, never know what might happen next, things at qrb pretty comfy, considering anyone can post.
You need pastebin b4 directions for tripcode directions to work? Dif between having a tripcode and BV status thing? All new to me.
Here you go, fresh bakes.
https://pastebin.com/bFVpwMFh
https://pastebin.com/41Vt5ADV
https://pastebin.com/jAvQGtbT
qrb easy, good place, good people, good diggs–anons and bakers together. can help with some things but no way an oldfag baker–beginner in so many ways but learning all the time…didn't even want to bake, so funny….
Most oldfag bakers went back to qr, seems like, prolly bc it's slow on qrb and no Q (for the present). E-baked once on qr recently then ghosted, they can collect their own notes, kek.
"Harmless fun."
Fun is a good meme, funny joke or singing round the campfire. Weird bred titles, odd misspellings, dead links–not so much.
Agree that QR feels like a grey hat zone. Some very good work there but much wonkiness in bred titles, suggestions re dough updates to "let META do itm " roller coastery baking.
Not paranoid but realistic. Based bakers need to be based–grounded. So do anons. Stay sane & sensible. Share good feelings, have a laugh, support each other. Grumpy shills can't do much with that!
It was an interesting exercise. Went better than expected, found it pretty easy to come up with topical categories. Gives bakers another potential tool to use, although it's mainly for those extra long breds that can make your eyes glaze over in QRB.