User:DavidL2021/sandbox

June 28: Okay, I see your published edits in Bottom Sirloin! Good job.

From Dr. Hildebrandt (June 27): This is excellent work, David, and you are almost finished with this part of the class!

From Dr. H: Good job on this so far, David. And I say, go with what your gut is feeling!

Assignment#17

# 1: I chose the stub on bottom sirloin specifically because I was hungry at the time of searching. Bottom sirloin

# 2: At the bottom of the article there is a text box stating that this article is a stub and that I can help Wikipedia by expanding it.

# 3: This stub only denotes where the meat is located at and a brief explanation on its taste. When comparing it to the Poultry meat article, there is more information about different uses and cuts with information about potential diseases. Another article had the grams of protein in the cut of steak. This article could be expanded with pictures of the steak cooked, the nutrition elements of the steak, and expanded information about the original source of the cut.

# 4: The links worked although the NYT article was locked behind a paywall making it potentially inaccessible to the average reader.

# 5: Very little is actually present in the article as it only contains the basic information about the steak. There is much to be desired in way of nutritional information and what the purpose behind making the dishes it creates are. There is no discernable way to set this apart from any other steak other than the 2 dishes presented.

Assignment #18

# 1: Food theme park

# 2: Hardstep

# 3: Free funk

Assignment #19

Due to a low amount of resources being available in Lovejoy Library for my 3 original proposed stubs I decided to continue my exploration into Bottom sirloins.

In comparing my stub with its close brother article Sirloin steak, there are a few differences such as different dishes that can be made with the cut and more detail can be added to the base description made on the stub. This stub also references a few articles that could have potentially added a lot more to the stub besides the base description given.

In holding with the idea of adding dishes I found a recipe for Australian Bottom Sirloin and figured it would be a good starting point to describe the dish and search for a picture to add to the description.

https://www-proquest-com.libproxy.siue.edu/docview/1734612003?pq-origsite=primo - link removed since wikipedia wont let me save a link with a proxy in it.

Assignment #20

https://www.delightedcooking.com/what-is-bottom-sirloin.htm - This has more description used to expand on what the steak is and what it can be used for. Since this source is already on the stub it can be used to expand the description and still be considered a safe source.

https://www.leaf.tv/articles/is-bottom-or-top-sirloin-the-better-cut-of-meat/ - This article I was a little hesitant on but I can use the part about the different dishes/uses for bottom sirloin to expand the stub more.

Assignment #21

The second stub I chose is Hardstep

https://second.wiki/wiki/hardstep_danza - I chose this because it has a lot of background information on hardstep but oddly none of this made it to wikipedia.

https://sites.google.com/site/baile7c/bailes-modernos/hardstep While it had to be translated it gives more information about the origin of hardstep

Assignment #22

Original: The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. The meat is often used to cook the tri-tip and flap steak.

The meat is considered lean and chewy.

Proposed Edit: The bottom sirloin steak is a steak cut from the back of the animal below top sirloin and above the flank. This cut can also be referred to as sirloin butt and thick flank. The meat is further cut into three different portions called ball tip, tri-tip and flap for consumption. Ball tip cuts are used for common steaks in restaurants and are often advertised as sirloin. Tri-tip is found in roasts or used for barbecue since it is common for it to be cooked over long periods of time. Flap portions are found in hamburger meat or can be made into stews or even fajitas since it is too tough to be used in steaks.

When compared to top sirloin, this meat is cheaper but often chewier than its counterpart.