We reckon you get what you pay for.

Anytime we’ve needed work to be done that we weren’t capable of we figured it was a good idea to shell out some decent money and get the job done right the first time.

Apparently that’s not how they do things at CBS/Cnet corporation. The billion dollar businesses like to keep things good and cheap at the outfit that used to be called the “Tiffany network”. Nowadays they round up whoever they can lay their hands on that’s willing to put in a full day, receive zero dollars in compensation and call it a day’s work.

We reckon you get what you pay for.

Our inbox on our email is often filled with all sorts of arcana but perhaps none more interesting than what we received this morning. Here it is in its entirety, forwarded from one John Mueller of the famous Taylor Texas barbecue dynasty.


Hi Shoeless Joe, you’ve been sent the following by a Chowhound moderator:

Chowhound is a diner-to-diner conversation. As we explain in our Etiquette: http://chowhound.chow.com/topics/367605#2259233, we’re not an appropriate place for you to conduct customer service or promote your business. Please stop.

The Chowhound Team
For Those Who Live to Eat


We’ve read the comments of Shoeless Joe/John Mueller with great interest over the years. The rise and fall of his eponymous barbecue house on Manor Road has been well documented and we shan’t go into it here.

His commentary on various public forums has offered a valuable glimpse inside the mind of a mercurial pit boss.

It adds value to these public forums to have people that are actually INVOLVED in the industry speaking.

Imagine a tech forum where Steve Jobs of Apple tried to post only to be told to butt out, his voice means nothing.

Imagine a finance forum where Warren Buffet was moderated off the board by an unpaid volunteer.

We’ve written about the death of the Austin Chowhound board before here http://www.scrumptiouschef.com/food/2011/8/1/The-Death-Of-The-Austin-Chowhound-Board

Yet we’re still continually amazed at the way they’re running their operation.

We’d love to hear your thoughts on this matter.

all barbecue coverage here http://www.scrumptiouschef.com/food/Barbecue

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