User talk:Peterkirchem

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Good luck! -- Herby talk thyme 19:49, 9 January 2007 (UTC)

Roast Beef and other things
G'day Peter, yes I am an Aussie (by way of being an ex-Kiwi). It gives me a slightly different perspective on some things here, and on Wikipedia. I'm also not a pimply teenager, but I am white and nerdy enough to fit in here a bit :-)

You don't really need to learn anything about templates in order to write a Cookbook page. However, there are a couple of handy templates that you can use to make your page more like a Cookbook recipe.

The first is to give it a navigation template, and I reckon it should be mandatory. See here for what to type, and what it gives you. It puts a simple navigation line at the top of your recipe, knocks out the Table of Contents (not needed in recipes), and also includes it into an appropriate category (minimally, Category:Recipes). I recommend that you put this one at the top of your recipes:

The second is the recipe summary. This is completely optional, but it's nice to have one there so that prospective cooks have some idea of what they'll be getting themselves into. Even nicer if it has a lovely photo of what they'll be getting for their efforts! See here for some examples of how to use it. It also should go at the top of the page (I've seen it both above and below the navigation template).

That's really all you need to know about templates, unless you want to delve further into it. Otherwise, you can do pretty much all you need with plain-old Wiki editing syntax. The Editing help link at the bottom of the edit box (next to the "Save page" and "Show preview" buttons) will tell you all you need to know about that.

Regarding your problems on Wikipedia, you might want to take a look at this page.

Oh, and I look forward to testing out your roast beef recipe sometime soon. I have a general preference for roast lamb (the Kiwi thing, no doubt), but my better half keeps prodding me to roast some beef, so maybe next time we do a roast. cheers, Webaware 23:27, 12 January 2007 (UTC)


 * Roast Lamb, eh ?? Take a look here !!

http://en.wikibooks.org/wiki/Roast_Lamb


 * G'day Peter. Thanks, but I have Roast Lamb pretty much down pat, what with my Kiwi heritage and living in a country that's busy slaughtering as many lamb as it can due to drought :-( Although, I haven't yet mastered the Greek-style roast lamb - the sort that falls off the bone as you wave your knife at it. I've come close, but not yet succeeded; needs a lot of time at a low temperature. BTW, I cook my roasts at 150°C, with big veges (e.g. taro) going in at the start, smaller hard veges (spuds, sweet potato) going in after first ½ hour, and smallest and softer (carrots, parsnip) after second ½ hour. But everyone has their way.


 * Incidentally, have you seen this page on eGullet? Quite educational. There are some fabulous pages on that forum (I wish I had time to spend a while there).


 * Lastly, the link you give above isn't the best way to give links in Wikibooks, on two counts. Firstly, your recipe is actually at "Cookbook:Roast_Lamb"; the page you link to is a redirect. Such an approach will not work for most recipes here. Secondly, you can link to Wikibooks pages using internal link syntax, like this: Roast Lamb, which produces this: Roast Lamb


 * Cheerio, must away to do a little cookwork before I finish my coffee. Webaware talk 23:20, 13 January 2007 (UTC)

Temporary block

 * [[Image:Octagon-warning.svg|left|30px]] You have been blocked from editing Wikibooks  as a result of your .  Please note that page blanking, addition of random text or spam, deliberate misinformation, privacy violations, personal attacks; and repeated, blatant violations of our neutral point of view policy are considered vandalism. If you wish to make useful contributions, you are welcome to come back after the block expires.

Az1568(Talk) 22:55, 7 May 2007 (UTC)

Are you for real ??

Carbonara
Hi Peter - just to let you know I've moved it to Cookbook:Carbonara pasta sauce so that it is part of the cookbook - thanks & regards -- Herby talk thyme 07:16, 8 June 2007 (UTC)
 * No problem Peter - just start the page name off with Cookbook: and then the name. Equally if you forget it is a simple as using the move tab on the page and for the "location" adding Cookbook: to the start of the name.  Happy to help (tho I'll be offline now for a a bit over a week!).  Others will help if you need it (Webaware is often around and is more knowledgeable than me about the cookbook).  Regards -- Herby  talk thyme 08:05, 8 June 2007 (UTC)

Thanks Herby. Am a little backward on such matters but will learn! Peter


 * G'day Peter, you might be interested in this, particularly the section "The Point of view of a Roman". Webaware talk 13:11, 9 June 2007 (UTC)

Thanks Webaware !! Thats some discussion. I am at least glad that my recipe did not suggest either garlic OR onions, but I wonder what they make of the Lemon Zest. I shall go and wind them up a little !


 * Hah! Cute, but don't expect a reply for some time, as I doubt that anybody is actively (passively?) watching that talk page. Except a few addicts like me, who patrol Cookbook talk page changes... Webaware talk 12:48, 10 June 2007 (UTC)

Lol! I suppose we need to get ourselves a life or something!! Peter

Re:Summer pudding
No problem, i'll move this one into the cookbook for you. For future reference, if you want to create a new page in the cookbook, you have to put the word "Cookbook:" into the title. So instead of creating a page "Summer Pudding", you should create a page called "Cookbook:Summer Pudding". Once you get the hang of that, the rest should be very easy. --Whiteknight (Page) (Talk) 12:46, 22 June 2007 (UTC)


 * Yes, it really is that easy. The problem is that we really don't make it clear that things are so easy. For that reason, it really is our fault, as a community, that our help and introductory pages really just dont answer the questions that the newest of users are frequently asking.
 * On a personal note, I am going to be doing work on our help pages, and as a new user you would make a good resource to help direct me on what questions need to be answered, and where the answers should be so that new users can actually find them. If you have any suggestions about this, please let me know. --Whiteknight (Page) (Talk) 18:33, 26 June 2007 (UTC)

Yes, I'd be delighted and will put together some ideas in the next couple of days ! --Peterkirchem 18:54, 26 June 2007 (UTC)


 * On a related note, I moved your new page to Cookbook:Pasta alla gorgonzola. --Whiteknight (Page) (Talk) 18:58, 26 June 2007 (UTC)

Signing talk pages
G'day Peter, I just saw your comment on Cookbook talk:Potato. To sign a comment on a talk page, just add four tildes to the end, i.e. ~. Alternatively, press the button that looks a bit like a signature, on the tool bar above the edit box. cheers, Webaware talk 05:58, 23 June 2007 (UTC)

Pete's pasta
G'day Peter, I've just cookbooked your Cookbook:Pete's pasta recipe. It seems to be missing some vital quantities - e.g. it measures things in boxes and tins, not mentioning how big these are. Remember that we shop in different countries, not just different grocers, so my box of pasta might be bigger or smaller than your box :-) Could you please update with some sizes? thanks, Webaware talk 14:12, 2 July 2007 (UTC)

Done that, Webaware. Thanks. It's at times difficult as it rather depends on how many are eating, but I take your point. If you're in the US I am quite SURE your boxes are bigger than ours ! Here (UK) we have to buy pasta every 5 minutes as our boxes are tiny! Also I am afraid I tend always to chuck stuff in til it looks about right, but realise that is a pretty awful way of doing things ! --Peterkirchem 08:08, 3 July 2007 (UTC)


 * Thanks, mate. I'm in Australia, and our "boxes" may well be the same size as yours. However, I don't buy pasta in boxes; if I ever do buy pasta (which is rare), it's a plastic bag of gluten-free pasta. cheers, Webaware talk 08:40, 3 July 2007 (UTC)

Signing recipes
G'day Peter, I see you've been signing all your recipes. That's generally "not done", as it implies ownership - something Wikibooks doesn't go in for! Signing is for talk pages, and a page's edit history tells everyone who wrote it.

However, you should probably add your name to the list of Cookbook contributors, and maybe list the recipes you've added on your user page. cheers, Webaware talk 10:40, 9 July 2007 (UTC)

Oops !! Sorry, didn't know. It's more an act of owning up rather than owning !! Thanks for the photo by the way. One you made ? Btw - can I duplicate that recipe as Mushroom Risotto ?

Another question - this general description of Risotto - http://en.wikibooks.org/wiki/Risotto - is more a description than a recipe (and the recipe bit is rather tortuous english) - can one start a new RECIPE for Risotto, and then string out from there - or has it got to be left how it is ?


 * G'day Peter, no worries! But you can stop signing them now :-)
 * The photo is from the Wiki Commons. When I find a recipe without a photograph, and if I have a moment, I search the Commons for a suitable photo to plaster across it. It's surprising how many recipes are well represented in there, and also how many incredibly common recipes aren't! Incidentally, I add porcini mushrooms to my risottos / paellas, often along with a couple of others. Haven't made a simple mushroom risotto though, but will bear it in mind ('cos it's bloody easy, and we like easy here!)
 * Don't duplicate recipes. However, if you want to give your recipe an alternative name, you can create a page for "Cookbook:Mushroom Risotto" and only put in it a redirect to "Cookbook:Risotto ai funghi". Press the "#R" button above the edit box when you are creating the page.
 * Regarding Risotto, the page you linked to is not in the Cookbook. Here's the Cookbook's risotto recipe: Cookbook:Risotto. Note the prefix, "Cookbook:"? Thanks for finding the other page for me, I've tagged it to be merged into the Cookbook page and then deleted.
 * When you do a search in Wikibooks, the default settings don't search the Cookbook. You can change this by ticking "Cookbook" on the search tab of your preferences, and saving. I suspect that you hadn't worked that one out yet, hence your find of Risotto :-)
 * cheers, Webaware talk 13:46, 9 July 2007 (UTC)

Recipes belong in the Cookbook
G'day Peter, I see that you are still creating recipes outside the cookbook, forcing others to run around tidying up after you. This is getting pretty boring. Could you please read over the advice left by me, and others, and take some notice of some of it? I have to say that it's starting to get a bit tiresome. The more cleanup work we all have to do, the less time we have for our own contributions.

Additionally, before creating a new recipe, please check to see whether it already exists in the Cookbook. If it does, you should determine whether your recipe is sufficiently different to warrant a separate page; otherwise, incorporate your changes into the recipe either in the "Notes, tips and variations" section (preferred) or by modifying the existing recipe.

cheers, Webaware talk 10:38, 14 July 2007 (UTC) .

Oh dear. I thought I WAS putting it in the cookbook. Sorry, will try again.--Peterkirchem 20:48, 15 July 2007 (UTC)

Also, I looked up Fish and Chips and didnt come across anything, but I just for instance looked up German Meatballs in COokbook, and get a link to Cookbook:german meatballs. Dont understand, as I thought I was searching IN cookbook already (having chosen in in the "navigation" column on the right.--Peterkirchem 20:56, 15 July 2007 (UTC)


 * G'day Peter, I just entered "fish and chips" into the search field, and clicked on "Search", and this is what it got me: . Perhaps you need to click on the "Search" button, rather than just pressing "ENTER" (which is like clicking on the "Go" button). Webaware talk 00:20, 16 July 2007 (UTC)

Tarte tatin

 * Cookbook pages should be located at Cookbook:Page Name. To move pages, use the move tab at the top of the page. Thanks. – Mike.lifeguard  &#124; talk 20:30, 13 March 2008 (UTC)

Buy a new oven !! :-)

Mind you am slightly perplexed that you say an oven goes DOWN to a certain temperature. On the premise all great American Ovens live their lives 'cool' until called to service, I would have thought yours would rise THROUGH 170 degrees on the way to its maximum setting ! I now put a leg of lamb in the oven the night before I eat it and roast it (on say 100) all through the night. The smell of lamb when you wake up is an amazing experience!

Buy a new oven !! :-)

Mind you am slightly perplexed that you say an oven goes DOWN to a certain temperature. On the premise all great American Ovens live their lives 'cool' until called to service, I would have thought yours would rise THROUGH 170 degrees on the way to its maximum setting ! I now put a leg of lamb in the oven the night before I eat it and roast it (on say 100) all through the night. The smell of lamb when you wake up is an amazing experience!

Slow Roasting Lamb
Here in the great USA, most of our ovens only go down to 170, but the slow roasting calls for 150 F, was it? Maybe it was 160. I can't remember. Anyways, how would I be able to do it if the lowest my oven can go is 170 F? --AltonBrownIsAwesome (talk) 19:20, 28 July 2009 (UTC)

Buy a new oven!!

Roast pork
I think it's safe to serve pork when it's still pink, or at least at 145 degrees F. Trichina die out at around 137 degrees. Also, there are small enough amounts of other nasties to all die around that temperature. AltonBrownIsAwesome (talk) 14:02, 9 August 2009 (UTC)

Bit chewy when it's pink, don you find??

Yes, I agree. I personally dont like pork which is pink, but that is just a personal preference ! Yes, a bit chewy...and piggy !

Thanks
I just noticed your comment on one of my recipes. Thanks for the compliment. Moby-Dick4000 (talk) 12:53, 14 October 2009 (UTC)


 * By the way, I made changes to both the name and the intro to a recipe you wrote: Spaghetti alla Vongole. It's now titled Spaghetti with clams in white wine sauce. The recipe itself, however, remains unchaged. I left an explanation for my changes on that recipe's talk page.


 * I hope you're not offended. If you are, please leave a note on my talk page and I'm sure we can reach a compromise. Moby-Dick4000 (talk) 17:39, 16 October 2009 (UTC)

Absolutely no problem! I think it is a better title as the italian is....well.. for italians really !! I now add some mussels to the recipe, but then would have to call it something else !