Cookbook talk:Toum (Lebanese Garlic Sauce)

suggestions
2 thing: first I'm not sure it is a very easy to prepare and get it the right way, it takes lots of effort, although it's easy to describe how to do it, but doing it is a different story. Second and most importantly, is it possible to retain the original wikepedia page?!! it used to rank first if you search for Toum in Google, obviously Google algorithms rank wikipedia much higher than wikibooks, and then many ppl just bang their search string in wikipedia and rare are those who would go to check wikibooks. In fact I had to go search for deleted articles to pinpoint the Toum article and their I found out that it was moved to wikibooks.... I feel it's a shame there is not seemless connection between wikipedia and its sister project, I can't understand why do I need different logins for each project (and even the same project in different languages!!!)Charbel 22:57, 13 May 2007 (UTC) (the writer of the original Toum article)


 * G'day Charbel, glad to see you found us! The reason the toum recipe cannot exist in Wikipedia is that Wikipedia is an encyclopaedia, and does not attempt to be a recipe book (nor does it want to be). This does not mean you can't have an article on toum in wikipedia, however; it just must be encyclopaedic, and meet Wikipedia's article requirements.
 * Wikibooks, however, is a good place for instruction books, and the Cookbook welcomes recipes like this one. Note that we would very much like some measurements, so we'd love you to edit the recipe to give some indication of relative amounts. As for Google, I see that the Wikibooks Cookbook recipe for toum is about 4th on the list when I Google from Australia.
 * On the subject of logins, I think I saw somewhere that there is a move to provide for more seamless logins across different WikiMedia projects. Until then, however, we all maintain separate logins as necessary.
 * Anyway, glad to see you here, and I hope you feel inclined to contribute more of your recipes! cheers, Webaware talk 00:40, 14 May 2007 (UTC)


 * Greetings Charbel and Webaware. I've added some measurements, cleaned up the grammar, and added alternate prep methods (I use a food processor after smashing the garlic to a smooth paste). Rainbowcats (talk) 22:28, 4 December 2009 (UTC)

The original Toum is prepared with vegetable oil and not Olive oil and the Toum in the picture is yellow but the original Toum is white. Mohamad
 * Greetings, I don't know who can claim the "original", where I grew up there was only olive oil until very recently! We have olives everywhere. Now if you taste the two, the difference is night and day. With olive oil it's much harder to prepare, but much much tastier.

I made a few minor edits of capitalization and abbreviation, and took out the word 'olive' in the recipe, since the ingredients list specifically mentions NOT using olive oil. I also added a brief explanation towards the end about the pros and cons of using olive oil. I also upped the difficulty rating to 2. Toum isn't dead simple to make, and a lot of factors can make it not work! I'd be curious to know if anyone knows the effects of temperature of the ingredients on the process. If so, it'd be nice to add this to the recipe. Todobear