User talk:Tanner-Christopher/Archives/2007/December

BK
I always wanted to be a food scientist, but it wasn't a major at Rutgers till I left, and the Nabisco center was built. My fictional hero is the Chevy Chase character from National Lampoon Vacation, who invented a new varnish for cereals to keep them crisp. I am really a fan of slow foods, sushi is my favorite, I love to cook, and use seasonings and herbs from my own garden. I grow 6 different onions. A few months ago, I ate at the CIA when they had a tent up at the New York Sheep and Wool Festival, they served lamb tacos with a New York State cheddar (it was a bit too salty for me). Did you take courses at their West Coast facility? There is a great food supplierby me, the Griggstown, New Jersey Quailfarm. They raise 6 different types of poultry for the restaurant market, and I get my fresh poultry. --Richard Arthur Norton (1958- ) 22:48, 3 December 2007 (UTC)

Convenience food
Could you take a look at the lead I am proposing to replace the current version in the Convenience food article? It is on the Talk:Convenience food. The current version is a blatant POV version that is trying to say that they are nothing but cancer causing, environment damaging, obesity encouraging piece of garbage.

Jeremy (Jerem43 (talk) 02:07, 6 December 2007 (UTC))

Good luck Chris!
I saw your wiki-break note and I wanted to wish you good luck with your papers and to thank you for all your hardwork with the Food and Drink project. You are certainly an asset to Wikipedia! Best wishes. AgneCheese/Wine 02:36, 9 December 2007 (UTC)

Evaluation of Central Asian cuisine
Hi, I respectfully disagree with your classification of this article as a list in its evaluation. It is currently a list, but it should expand into an article. For that reason, I'm going to change it back to "stub." I look forward to talking with you about this when you finish papers -- good luck with them. Aelfthrytha (talk) 06:40, 9 December 2007 (UTC)

Hors d'œuvre
Check the edit from 2007-12-12, I think hims is not factually correct - Jeremy (Jerem43 (talk) 19:07, 12 December 2007 (UTC))

Cuisine of the Thirteen American Colonies
Great article there. I hope we don't have too many style conflicts; having written a Master's thesis and several graduate papers, I'm accustoemd to certain ways. No big deal, thro.--Bedford (talk) 08:02, 20 December 2007 (UTC)

Good work Chris, well written and informative. - Jeremy (Jerem43 (talk) 09:08, 20 December 2007 (UTC))

OMG! OR! AfD! Acronym!

- Jeremy (Jerem43 (talk) 09:15, 20 December 2007 (UTC))

Early modern European cuisine
Considering you've written quite a lot of the early modern history of European cuisine in the Italian and French articles, do you think you could help fill the article out a bit? If anything, I'm sure you could contribute with valuable and authoritive sources.

Peter Isotalo 13:55, 20 December 2007 (UTC)

Tim Ryan and the CIA on Wikipedia
Hi chef, thanks for your note re. Tim Ryan and other CIA information on Wikipedia. I appreciate your interest in this, and would love to work with you to make sure both the college and President Ryan are presented in the proper format on the site. I apologize for the appearance of "plagiarism" in the pieces I submitted... since I am actually the senior writer/editor at the CIA, much of the copy on the Web site is language I very likely wrote to begin with and use all the time to describe the college. In that regard, especially considering conflict of interest issues, I could probably use your help as a "Wiki-liaison," if you're willing. I certainly have an interest in getting a separate page up for President Ryan, so any efforts you can make in support of that would be greatly appreciated. We are also launching several new initiatives that will need updating on the site after the New Year, i.e., a new campus in San Antonio and some programs being held in Manhattan, so I would also like to call upon you to help with that if you can find the time. Please let me know how I can proceed with these, and how much time you might be able to devote to help keep the CIA entries accurate and up-to-date on Wikipedia. If you'd like to communicate via e-mail, you can reach me at j_norman@culinary.edu. Thanks again for your interest, and I hope all went well with your papers during your Wiki-break. Happy holidays!

Jim (Jnormy (talk) 14:33, 20 December 2007 (UTC))

Guess that is a no on the meet-up
Good luck with the move. - Jeremy (Jerem43 (talk) 05:55, 21 December 2007 (UTC))

Zinfandel undergoing vast improvements
Hi Tanner-Christopher! When you get back from your wikibreak, I hope you get a chance to look over the improvements to the Zinfandel article, mostly accomplished through the tireless efforts of one editor, while the rest of us look on in admiration. However, a couple of POV disputes have developed on the talk page; see Talk:Zinfandel and go down from there. I look forward to your comments, regardless of whom you end up agreeing with. I'm posting this message here because you commented on a similar dispute in the past, regarding the inclusion of wineries in the Zinfandel article. Thanks. -Amatulic (talk) 20:16, 21 December 2007 (UTC)


 * Actually, I mentioned that past dispute about naming wineries as analogous to the current dispute about listing counties. But thanks for your comment about the bottles; it makes sense. It would be great if we could find the first winery to have used the term "old vine" or "ancient vine".
 * I didn't know anybody still produced canned wine! -Amatulic (talk) 20:59, 21 December 2007 (UTC)

Wine Portal
Hi Christopher, thank you very much for your help. I am glad you are able to update the wine portal. My father is very sick and I barely have any time for anything. If you need any help just let me know!-- Char leen mer ced  Talk  21:26, 23 December 2007 (UTC)

Palestinians Template
Oh no that was a misunderstanding. I relocated the template when I moved the table of contents to the upright corner per the GA review suggestion by CP. I returned to ts usual place as I have seen no articles like that and all have big white spaces in that portion. After the move, I guess I just forgot to move the template to its appropriate spot.

On another note, I'm a little bit wary of the history section I added. I might remove it what do you think? I'm just going to wait until that book is delivered ;) Merry Christmas! —Preceding unsigned comment added by Al Ameer son (talk • contribs) 17:05, 25 December 2007 (UTC)

DYK: Cuisine of the Thirteen Colonies

 * Good Job, Chris! - Jeremy (Jerem43 (talk) 19:38, 26 December 2007 (UTC))

DYK
-Do you sleep? - Jeremy (Jerem43 (talk) 20:16, 29 December 2007 (UTC))

Category:Food-related lists
Do you know why the list of dishes aren't categorized by food-related lists? Is it ok to add this category, or not? &mdash;Viriditas | Talk 12:22, 29 December 2007 (UTC)
 * Hi. Can you fix this list to conform to your preferred format: List of Hawaiian dishes‎.  It's a mess right now, and is far from complete. &mdash;Viriditas | Talk 14:04, 29 December 2007 (UTC)
 * I'm talking about the category linked above; take a look at it. Is there a favored or particular list you would like to base a template upon?  You already gave me a few links, but each one is different.  As for whether the Hawaiian dishes are regional, that's a good question so I'll try to answer: Hawaiian cuisine is an American regional cuisine, and although most of the agricultural production occurs on the island of Hawaii (Big Island), six (technically seven if you count the very  small specialty farms of Niihau) of the eight islands specialize in different ingredients, from seafood to venison, from goat cheese to wild boar.  So it is easy to categorize the ingredients of Hawaii cuisine as regional, and many of the best restaurants do just that on their daily menus, but determining whether particular dishes are regional is much more difficult.  Yes, some of the most popular dishes can be originally traced to a city or island, but in most cases, can be found just about everywhere, however in some cases this is easier to identify. For example, the island of Kauai is known for their vegan fare, while the Big Island is known for their coffee and goat cheese, so again, this really comes down to ingredients, not particular dishes.  However, a local publishing company by the name of "Mutual Publishing", has published a series of very small 100 page or less, mini-hardcover books in a series, titled "Little Hawaiian Cookbooks: Tastes & Flavors of X", X representing the name of each island.  Now, these tiny books attempt to portray certain dishes as endemic to each island, but having looked at them, there doesn't seem to be any serious historical basis to many of these claims; my guess is that they are trying to cash in on the "Hawaii Regional Cuisine" movement.  I'm going to try to take another look at them again to see if they have any references, but I don't think they do, and when I last looked at them, there did not appear to be much substance.  You can see what a few of them look like here.  Although the link doesn't show it, in addition to the Maui and Big Island books, there is also a general one on Hawaii, and one on Kauai and Oahu.  My guess is that we can safely say that yes, the ingredients are regional, but for the most part, dishes are not.  I mean, you could say that "Onion Rings" are endemic to Maui (since that is where they grow most of the onions) but this isn't exactly Hawaiian cuisine.   That's why I don't take those books seriously.  One even claims that "Iced Tea" is endemic to a particular island.  At least I got a good laugh out of it. &mdash;Viriditas | Talk 02:33, 30 December 2007 (UTC)

Happy Holidays
Hi, thanks for your note. The book is almost complete and will be published in early 2008. Thanks for asking. I should be doing more on the existing culinary articles shortly and hopefully creating new articles on important culinary books soon, as I now have all the sources. Have a Healthy, Happy, and Wealthy New Year. — Becksguy (talk) 03:04, 31 December 2007 (UTC)