Quote:
Originally Posted by reigndropz
Amen. Some of the people here are forgetting that even themselves were noobs at one point or another and probably asked the "simple" questions. The mixture of having really skilled/experienced people with people just starting to learn, is what makes this site flourish and grow. Even the "experts" on here were all at a spot like we were....once.
So next time one of you guys wants to complain or put down a noob on here, remember how YOU were when you first started riding your bike.
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I really think that you guys mis-interpreted what Impudent was saying. Even though the name "Impudent" sounds "cranky", impatient, etc. I'm sure he wasn't saying we'd avoid Noob's, but if Scott went to a more complicated kitchen (as he proposed), the complications of a more "detailed" kitchen makes answering noob questions more difficult. First you have to figure out the problem....then probably go thru multiple steps to correct it. With all the complications and problems, very probably some of our loyal users
a) wouldn't know how to answer the question and
b)might not have the time to spend solving the problem.
I don't think there is anyone here who wouldn't help a Noob, but a more complicated kitchen (instead of the SSK) would limit the responses to the few who are really knowledgable......and that let's me out of that category. I can answer "simple" questions.....but in a kitchen that goes to the core...I'm lost.
For example....a simple noob question about an important ingredient....What's an XIP and how do I change it????.....I don't have the answer.
Even though we want to help, I think that he was on the mark in that the available help would be limited.
I think that's what he was trying to say.
Bob