Cookbook talk:Bacon Cheese Omelet

It would be nice to keep the photos in their sections, with the horizontal lines going all the way across, while still using the normal list layout. I have converted one section to be normal, screwing up the image layout. I left the other section as it was, so that people can see what the original hack was trying to do. User:AlbertCahalan


 * I am not shure why you changed the layout. I added the "." and spaces to make the section high enough to fit the image in the layout.  This is my first attempt at including an article and would benifits from constructive suggestion.  I can not tell from your discussion what you are trying to tell me. User:Tviren


 * I'm not trying to tell you anything. I'm trying to get other people to notice, hopefully including an expert who can get the images nicely fitted without the "." hack. Normal ingredient lists start with a "*" on each line. This is better, and standard, but causes problems with image alignment. I stongly suspect that the image alignment problem can be fixed without resorting to such hacks. AlbertCahalan 22:37, 20 Feb 2005 (UTC)

I know see what you were doing by adding links to things like eggs etc. Can I assume you enter them and if they are not already in Cookbook then they will come up red. Or should you do a search on each word the see if it is in the Book "Cookbook" User:Tviren


 * If I am sure that a link belongs in the cookbook with a particular spelling, then I will just add the link. For example: "Golden Syrup" (not "Golden syrup", because then the title looks wrong)


 * Sometimes I look for an entry. Click on Special Pages at the left, then All pages, enter "Cookbook:" (no quotes) or similar, and click "Go".


 * Common stuff is quickly memorized: Egg, Milk, Salt, Cheddar Cheese, Whole Wheat, Tablespoon, etc. AlbertCahalan 22:37, 20 Feb 2005 (UTC)

Size of ingredients?
G'day. I'm trying to work out the nutritional info and the recipe doesn't specify what size eggs, bacon etc. to use. I'm going to guess and modify the recipe accordingly. Please correct if wrong. Irrevenant 05:01, 6 November 2005 (UTC)


 * No! The standard egg size in the USA is "Large", while the standard egg size in the EU is "M" (medium I guess). They are about the same though, since the chickens aren't any different. It is thus best to avoid specifying the size. People will use their normal eggs, which works out to be the same thing all over the world. AlbertCahalan 09:00, 6 November 2005 (UTC)
 * So you can specify eggs by mass (like I did). People always have the freedom to modify a recipe, but there still has to be a default recipe.  And, since nutritional information is a standard feature of recipes, that default has to be specific enough to calculate the nutritional info.  If you're unhappy with the sizes that I guessed, that's fine - I'm happy to recalculate the nutritional info based on any size you choose. Irrevenant 08:47, 9 November 2005 (UTC)


 * Look at the two charts on the Cookbook:Egg page. AlbertCahalan 09:05, 6 November 2005 (UTC)
 * I did, but I miscalculated - I should've put 56g (24oz) not 70g (30 oz). But like I said, I'm happy to accomodate any size you prefer.

No milk?
Isn't there milk in an omelette?


 * There is no milk in an omelet.

iam pretty sure there is

Ingredients measurements completely off
10 oz bacon - over 1/2 pound, and 2 12 oz slices of cheese - that's over a pound and a half. A lot of food and calories for one person!!! Leave out the oz. measurements and the rest is fine.