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

Coming *right* out of left field here
Would you be interested in meeting up sometime? I recently joined Wikiproject food and drink, and I noticed that you're at BU. I'm just up near Porter Square, and I'd really like to chat sometime about Gastronomy, especially actual experiences you've had with the molcular end of it (this week, I am going to attempt to cook something sous-vide; I got the vacuum sealer just this evening).

If you want me to help with the newsletter, I'm an occasional journalist, food blogger, and clueful enough that Michael Ruhlman has responded to my posts on his blog ;-) I've written a little for the signpost, and would be very interested in helping out if you'd like. If you noticed my review of Cult of the Amateur on the Signpost, I'd be very interested in doing shortshort reviews for the Food and Drink project, instead providing a 'what facts are in here' page; ie, you take a book, review it as a book (possibly also for the newsletter), in a paragraph or so, and then include notes for wikipedians: ie, This book covers 'Mario Batali, food stations, Tuscany, general foodie-ism and italian cooking' to describe Bill Buford's Heat. It is owned by the following project members: List, It is used as a cite on these pages: List. That way, if I don't have the French Laundry Cookbook, but I know there's a quote in it that will back up something I'm writing, I could then approach the people on the list in the hopes one of them could look it up and provide the cite. --Thespian 01:57, 1 November 2007 (UTC)

F&D Newsletter
Thank you for copying this to me. Thanks also for making the Cheeses articles assessable - I made a start but have a lot else to do, so slow progress. Best wishes, HeartofaDog (talk) 23:45, 1 November 2007 (UTC)

coincidentally...
I mailed you about 5 minutes ago (ok, more than. I had it send it to me, and it was 2:31). It's apparently a night for the food oriented to be up late in the greater Boston area ;-) --Thespian 06:53, 3 November 2007 (UTC)

did you know...
...that there are some October and November food related DYKs on my user page? --Thespian 08:36, 5 November 2007 (UTC)
 * Yup, I saw them, very cool.--Chef Christopher Allen Tanner, CCC 16:43, 5 November 2007 (UTC)

I am adminly.
I know you didn't 'vote' in the RfA, but you were supportive in email, so I wanted to thank you.

Foodizmo
Hi Chris.

Sorry but I couldn't find your email on your page. If interested about the project please email me at foodizmo@gmail.com, or visit http://foodizmo.blogspot.com/. And I still have no further advisory about the article open cuisine.

Borassus Flabellifer
Thanks for upgrading the article to start. It was fun job to clean it up, I hope many more asians will participate on that page as it really is their fruit. Cheers--Tallard 13:12, 8 November 2007 (UTC)

Japanese cuisine
Hi! I saw your edit on the article. As for middens, how is this as a citation? If it's OK, I'd like to revert your edit. Regards. Oda Mari (talk) 06:37, 11 November 2007 (UTC)


 * And how about this one? Oda Mari (talk) 06:48, 11 November 2007 (UTC)

Just read your message at my user page
Excellent that you are resurrecting the cheese project! Hopefully, I will be able to get back to adding and editing French cheese articles. Please direct me, if you can, to info regarding what constitutes a stub article--as many stub cheese articles seem to me to be more than stubs, like the Bleu de Bresse one. Gondola 13:56, 11 November 2007 (UTC)

Burger King GA
Notice the N is gone

Bring it to FA status of course.

I gonna work on some of the other QSR articles, been jumping around lately getting them to have a standard format. Worked on Dairy Queen, Hardee's, Carl's Jr. and Wendy's. There is always the McDonald's articles, they are a complete mess. McDonald's has this weird habit of taking a singular sandwich and giving it various names in each country it does business, and the contributors to Wikipedia seem to think that every version deserves its own article. The result is that there dozens of stub articles that are essentially covering the same topic.

- Jeremy (Jerem43 20:48, 11 November 2007 (UTC))

chef
As an intelligent person I ask you not to revert my edits of the chef page seeing as you should know what you are talking about.

Also, please do not threaten me.

Cokehabit 03:31, 12 November 2007 (UTC)


 * The "properly source notion" was unverifiable and wrong. I restored the edit that was taken from the BBC. Maybe you think you know more than me but I seriously doubt you know more than the BBC


 * Next time I suggest you ask before jumping in with both feet. Good day to you.


 * Cokehabit 03:47, 12 November 2007 (UTC)

Foodservice
merge away...

Jeremy (00:25, 13 November 2007 (UTC))

Stove, oven mergers
We need to decide on these... - Jeremy (21:47, 14 November 2007 (UTC))

Huh?
How do you fabricate a small woodland creature? You're a chef, not a geneticist or doc Frankenstein.

8-P (Jerem43 06:31, 16 November 2007 (UTC))

Spelling
Please fix the spelling of Ischige in Japanese cuisine. I'm not sure but guess it must be Ishige. Oda Mari (talk) 06:31, 20 November 2007 (UTC)

Paste
Greetings. I was looking at the article for dough and I noticed that it linked to paste, a disambiguation page. None of the definitions matched. Even paste (food) refers to the Mexican dish, not a food paste. I looked at spread (food), but that has a narrow definition. I don't know how important it is, but I thought I should bring it to your attention. It seems like we might be missing an important cooking concept. Cheers, GentlemanGhost (talk) 16:27, 22 November 2007 (UTC)

Category:Japanese citrus
There is a DRV discussion here related to the Japanese citrus category that may benefit from your input in view of your contributions to the Wikipedia talk:WikiProject Food and drink. Thanks. -- Jreferee    t / c  20:36, 26 November 2007 (UTC)

This isn't an isolated issue; we're losing food subcategories left and right (lately due to the "Japan-vs.-Korea Wiki-war people," supported by the "delete page regulars," neither of whom seem to know or care much about cuisine issues). You did care enough to comment (asking for the category to be blanked). I didn't misinterpret that. If you similarly don't care enough, as one of the few assiduous editors working on food articles, that at a bare minimum the proper upper-level categories are substituted when a category is deleted, that's fine--proceed how you like. Badagnani (talk) 06:28, 27 November 2007 (UTC)

Chef!
I strongly disagree with your assessment that direct (sometimes very direct) quotations from the show are inappropriate in an encyclopedia article. What we seemingly have is a disagreement on form: what is and is not appropriate in an encyclopedia. My stance is that inquiring people who dial in "Chef!" on the search page would like to find out what the series was like, and the plain "who, when and where" facts, standard to an encyclopedia, don't give much of a sense of its real nature, while the quotations do.

With that protest lodged, and not wanting to take on the rather normative culture that is current in Wikipedia, I shall remove them - thank you for not doing it yourself out of hand. I will lodge them instead in Wikiquote, with a link to them from the main article. I trust that will be satisfactory. OutRIAAge 00:18, 30 November 2007

Well, this is fairly easy to resolve: Chef! is a very quote-rich show, so without actually Bowdlerizing anything, I shall just watch a few more episodes and select some slightly-tamed-down or sufficiently-obscurely-British quotes for the main article (d'you think "He was rogering his doxy in the back of the Roller!" might qualify? :-)

Then the only remaining problem will be to somehow communicate in the main article that the show was sometimes not quite as tame as the quotes imply... OutRIAAge 03:04, 1 December 2007 (UTC)

Request for mediation not accepted
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Arbitration
Very good, you seem skilled in preparing this sort of thing. However, as we've seen in the past, it's much better if we discuss thoroughly on the page itself in order to develop consensus. We're well on the way to doing that. Regards, Badagnani (talk) 07:31, 30 November 2007 (UTC)


 * Believe it or not, they are...
 * I am waiting to see if they can actually move forward with this, issues are still cropping up, but no more of the were right/your wrong issues that I saw in some cases. I think wee need to "sit down" and talk about the way we had to come to this though. - Jeremy


 * I agree, there just needs to be more openness with certain editors with less defensiveness. The issue I have though is that this is clearly not a Korean cuisine article issue, this is a much larger issue.--Chef Christopher Allen Tanner, CCC (talk) 07:55, 30 November 2007 (UTC)

Not all the editors are acting out of one or other East Asian nationalism; I edit articles about many East and Southeast Asian cuisines and never edit with any kind of aim other than thoroughly and accurately documenting the dish or cuisine in question. Badagnani (talk) 07:59, 30 November 2007 (UTC)


 * But as you are involved with the articles, you have input that is valuable to the arbitration process. There is clearly a long term issue that needs to be dealt with.  If parties can agree to stop being in civil, than that is awesome, if they can not, then they clearly do not belong as part of Wikipedia as Jeremy had mentioned.--Chef Christopher Allen Tanner, CCC (talk) 08:06, 30 November 2007 (UTC)

Rice in Emilia
My grandmother grew rice in Emilia. Such a thing can be seen in the film Bitter Rice. Polenta was the staple and was eaten nearly every day, with meat once per year. Badagnani (talk) 08:01, 30 November 2007 (UTC)


 * One of my best friend's families is from Abruzi and we have talked about his families consumption of polenta, en mass, in the middle of the table. His grandmother used to pout it out on a type of board they had and she would put a bit of meat ragout in the middle.--Chef Christopher Allen Tanner, CCC (talk) 08:09, 30 November 2007 (UTC)