Saltpigcanteen.com – the site
What do the ratings mean?
Difficulty icons, what are they?
What blogging software are you using?
I’m looking for a specific recipe/review/restaurant, where can I find it?
Saltpigcanteen looks odd in my browser, why’s that?
How do I go about starting a food blog?
I’ve setup a blog, can I get some links on your site to mine?
What if I want to convert grammes to cups and so on?
What if I want to make ingredient substitutions?
What about nutritional information?
Saltpigcanteen.com – the site
From 1-10, restaurant review ratings are just our quick and easy way to find out if we loved or hated a joint. Here’s a run down:
1. Don’t bother, eat at home
2. They need to sort themselves out
3. Only if you’re really hungry
5. Halfway, they’re not doing bad but ain’t great either
6. Has legs, they’re on the right track
7. Pretty damn good
8. Pushing all the right buttons, can’t wait to go again
9. Awesome! Will be recommending this one
10. Well, you can’t get better
The mini Saltpigcanteen icons are our way of rating recipes. We only go up to 5 with 1 being the easiest and 5 is the most difficult (but won’t be that difficult as we’ve managed it)
I’m using the WordPress platform with the Atahualpa theme. As a web designer I was swayed between WordPress, Joomla! and Drupal and, of course, building my own. But with time and ease of build I chose WordPress as it’s easy to install and edit. I’ll be editing the site as time goes on but feel free to make some suggestions if you’ve got any tips.
There are few ways to navigate our site. You can use the search box in the right column or one of the categories below that. You can also click on the tags at the bottom of each post to see related posts.
WordPress and the Atahualpa theme are built to work across most browsers but, sometimes, there will be some issues. I’d suggest upgrading to a better browser.
When we started this blog we didn’t have much of a clue. As I work in web design I had an idea of the blogging platform I wanted to use but in terms of blogging, writing and going about setting it up I was a complete novice. We’re learning about blogging, writing and photography every day which is what is fun about blogging. We also love learning, developing and interacting with people. While it takes time to build articles and a loyal following you’ve got to commit to the blog.
Above all, don’t just write for the sake of it, give your readers quality articles, interact with them, grow, adapt and learn. Remember why you started and just enjoy it.
Saltpigcanteen would like to keep it’s integrity. We only link to sites and blogs that we like and you can see them in the blogroll which gets updated as we find new places to hang out. So if you like our site feel free to link to Saltpigcanteen. We’ll be happy to view all links you send us but please don’t ask for links to your site without engaging with us.
There are some great conversion sites around if you search but here’s one we’ve used before.
While we love cooking and creating what goes on to this site we can’t really make numerous versions of dishes for wheat free, gluten free, vegan, nut allergies etc so please, if you make your own version, let us know we might post it and link to your site.
We don’t tend to watch sodium levels and fat too closely we just make sure we’re not chowing through buckets of lard on a daily basis and try to get a variety in each meal. That said, there are some great pieces of software that will break down a dish and provide the nutritional information. Google is your best friend for this.
We have the motto;
food is about enjoyment – Eat to live AND live to eat.
The legal stuff
Don’t you need permission before using someone’s recipe?
Yes you do. When we are featuring a recipe from someone or a restaurant we will obtain permission and credit the rightful owner.
The photography, copy and graphic elements (including the logo) remain the intellectual property of SaltpigCanteen and reuse if forbidden. If you intend to distribute any of our blog with the intention to profit/benefit in any way please get in touch before posting anything.
If you are intending to use our content for non-commercial purposes we will allow 1 paragraph to be posted per article so long as you provide a link to http://www.Saltpigcanteen.com but before you do this please get in touch and let us know.
We all know that websites change from time to time and, occasionally, close down. We endeavor to check all links before we make a post but cannot take responsibility for their content. It would be nice, if you find a broken link, to let us know so we can update it or if the site we’ve linked to has no relevance to the post we’ve featured it in. We will try to keep links up-to-date by doing regular site checks but sometimes things get through the net.
All articles, reviews and posts are our own personal views and we try to be as objective as possible. All content that isn’t our own – other people’s recipes, are researched to the best of our ability and will be credited.
Saltpigcanteen is a friendly site and we just want people to enjoy it, so we will instantly delete any rude or disrespectful comments. Also spam/ comments with the sole intention of advertising will be added to our spam filter.
We reserve the right to change any or all of the content of Saltpigcanteen without notice or announcement and the right to shut down the site. Although I hope this won’t need to happen.
www.saltpigcanteen.com by Phil Stevenson & Katie Tsang is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Based on a work at www.saltpigcanteen.com.