To make it easier for you to use this service we’ve created this FAQ with some of the most common questions:
Question:
Why is this page in English when there are a lot of recipes in other languages?
Answer:
We want to be open for anyone who tweets, so it was natural that we mainly use English in our communication. So far most of the content is in Swedish but as the site evolves, we want to attract also recipes in English. We need to find good ways to handle languages, maybe by tagging recipes which would make it possible to filter by language. If you have other good ideas, we’re open for suggestions!
Question:
I don’t have a blog. How can I publish my recipe?
Answer:
There are many ways. Here are a few:
1. Send your recipe with images in a email to: post@posterous.com, this creates your new blog at Posterous.com. It will be posted as a blog post, copy the link to your recipe and paste it in a tweet together with #wcwed
2. Post your recipe as a public Facebook note and make it Public, copy the link to your recipe and paste it in a tweet together with #wcwed
3. Make a video, send it live on Bambuser or post it to Youtube, copy the link to your videorecipe and paste it in a tweet together with #wcwed
Question:
Can I post more than one recipe link in a tweet?
Answer:
No, post your links in separate tweets.
Question:
I have links in my blog post but the links disappear on whatscookingwednesday.com. Why?
Answer:
We extract the plain text from your blog post, so any formatting or links disappear. We add a link to the original blog post at the bottom of the post, so the readers can see the links and formatting there.
Question:
What are you allowed to upload?
Answer:
The material needs to be related to food, recipes, gastronomy, and food culture.
Question:
Does it have be recipes from your own blog?
Answer:
Well that’s the best thing to do, but if you have an agreement you can publish others content also.
Question:
Is there any minimum image size?
Answer:
Make them big, the bigger the nicer.
Question:
I posted more than one picture, but there’s only one in the recipe. Why?
Answer:
We will add all photos to a picture gallery in the future.
Question:
Can you get any statistics on impressions?
Answer:
Very soon that feature will be possible.
Question:
Who runs the site and why?
Answer:
We are two persons very interested in food, wine and tech. And this site are in a beta test stage at the moment, our ambition is to develop it further and add more nice features.
Stay Tuned!
Best Regards
Rikard Nilsson & Johan Sölve
