New comment system for Hot Topic

by Gareth on March 20, 2010

It’s Saturday afternoon, and between finishing the chilli jam to go with tonight’s six-hour roast lamb and a quick pre-dinner bike ride, I’m moving Hot Topic over to use the Intense Debate comment system. This is an externally-hosted comment service, operated by Automattic, the WordPress people. During the import process, existing comments may not appear on the site, but all should be well within a few hours. This is only a trial, and I can revert to the basic WordPress comment system at any time (it runs in parallel, in fact), but Intense Debate offers a wide range of features that should make commenting (and managing comments, from my point of view) easier. Existing log-ins should synchronise with Intense Debate, but if you create an Intense Debate account you can have personal profiles and other things. The experiment has begun…

[Update Sunday evening] It appears that existing Hot Topic log-ins are not automatically recognised by Intense Debate. I recommend that regular commenters sign up for an ID account. That gives you access to “reply by email”, which is a neat feature of the system. You can also comment as a guest, but without that (and other) features.]

{ 5 comments… read them below or add one }

Gareth March 21, 2010 at 6:09 am

This is a test comment, using allsome of the available html tags.

Carol C March 21, 2010 at 7:15 am

Would you be willing to share your recipe for chilli jam?
Long-time reader, first time poster

Gareth March 21, 2010 at 7:52 am

Technically it's Tomato and Chilli Relish, to be found on p377 of Neil Perry's <a href="http://www.fishpond.co.nz/Books/Cooking,_Food_Drink/International/Mediterranean/9780743292450/?cf=3&rid=1643256843&i=2&keywords=Neil+Perry+The+food+I+love">The Food I Love. The lamb's in there as well.

Billy T March 22, 2010 at 8:01 am

A nice overview of Foster et al's demolition job of McClean Carter & de Freitas – here: http://www.climateshifts.org/?p=4911

Gareth March 22, 2010 at 8:11 am

Post coming shortly.

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