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

Hot dog trivia
Thanks for taking care of that.  young  american (ahoy hoy) 22:14, 9 June 2007 (UTC)

Thanks!
Thanks for the barnstar! --GentlemanGhost 23:39, 9 June 2007 (UTC)

BK article ratings
Thanks for the rating as I did not feel I should do that since I worked on most of them. Could you please give reasons as to the classifications you assigned? That way I can work on upgrading them. Also, what are the criteria for stub-, start- etc classes?

Jerem43 20:30, 9 June 2007 (UTC)


 * I'm not him, but in answer to your last question, the class ratings are explained at WikiProject_Food_and_drink/Assessment. --GentlemanGhost 20:55, 9 June 2007 (UTC)


 * Thank you, I will get back to you on those as some of them are more than stubs (Sections, history etc.) I am working on them to get them to all have a similar style, layout etc. I need to add pictures as well.


 * Also, thanks for neatening up the reference lists, they were getting nasty looking.


 * Jerem43 05:19, 10 June 2007 (UTC)

Thanks for helping on these articles. I need some more help configuring these all so they look as good. I would like to learn as much as you know to do it my self.

Jerem43 21:00, 10 June 2007 (UTC)

Notification
Thanks! I like this notification much better than getting the whole thing in line. --Macrakis 18:49, 11 June 2007 (UTC)

Traiteur
You're welcome. By the way, you may want to add appropriate categories to the article and a stub template. Best, Fvasconcellos (t·c) 20:06, 13 June 2007 (UTC)


 * I write this in accordance to your previous note on my Talk Page. You told me that my tagging of Traiteur (culinary profession) was out-of-place due to their being references and further information on the page.  If you examine the History of this page, you'll see that this information was not added until after I tagged your article.  Now that further information is in the article, it may be a good Wikipedia article.  TheInfinityZero 18:15, 14 June 2007 (UTC)

Any particular reason why you dropped the interesting (to me, anyway) fact that the word is cognate with trattoria? El Ingles 19:12, 14 June 2007 (UTC)

Chronological Order
Thanking you most kindly for that very informative communication. I don't have time to read all the rules and conventions. I depend on people like you to correct my "corrections" if they are poorly researched - very commendable. Quite frankly, I never check to see whether anything I have changed has been reverted because I have no personal stake in what I write. I mostly depend on other people's research and that is not always reliable. So the few who do contact me about it are helpful to my education. - Mike hayes 06:09, 20 June 2007 (UTC)

Languedoc
When you get to this section of French cuisine, please mention: El Ingles 18:00, 18 June 2007 (UTC)
 * Roquefort, from the brebis on the Larzac plateau
 * Oysters from the Etang de Thau, in Bouzigues, Meze, and Sète
 * Fish specialities of Sète: Bourride, Tielles, Rouille de seiche
 * Jambon cru, sometimes known as jambon de montagne
 * Enormous quantities of not very distinguished wines, made from the Carignan grape. Historically, wine overproduction plus competition from Algeria & Morocco has led to wastage or sale for industrial alcohol, and much resentment on the part of the vignerons of the region. In the last 10 years, rosés have become popular and that problem has been somewhat alleviated.

Thanks for doing this. I disambiguated some wikilinks in this section, but mangold also needs attention. I'm not sure what you intend here. El Ingles 14:11, 20 June 2007 (UTC)

Chef
No I'm just a foodie, not a chef nor even a cook. I added the info because frankly the article as I found it sounded pretty elitist, as if there was nothing but fine-dining chefs with fancy titles out there. Which of course is not the case. Wl219 16:44, 24 June 2007 (UTC)

Sarcasm
It probably needs a bit of work -- Warfreak 21:08, 27 June 2007 (UTC)