User talk:Redlentil

Hello Redlentil and welcome to Wikibooks. I see you've been making additions to the Cookbook, and I wanted to thank you. Here are a few tips for you:


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Gentgeen 12:20, 12 Oct 2004 (UTC)

rv frankly batty edits
LOL! You expressed that so well. I mean really, WTF was he thinking? That didn't exactly look like vandalism, newbie testing, or anything useful.

Thanks for the laugh.

wiki strangeness
I just saw these in Special:Recentchanges:


 * (diff) (hist) . . N Cookbook:Bay Leaf; 21:05 . . Redlentil (Talk) (Page started. Edited from wikipedia)
 * (diff) (hist) . . Programming:SQL; 21:05 . . Rwcitek (Talk) (link to MySQL)
 * (diff) (hist) . . N Cookbook:Bay Leaf; 21:04 . . Redlentil (Talk) (Page started. Edited from wikipedia)

Two pages with the same name are both new? Then I choose one, see what links to it, and... nothing! No pages link to Bay Leaf. Now, I know that isn't true, because I've seen a number of them.

BTW, just a moment prior I had trouble with a link remaining red in spite of a page existing. I had to re-edit the page containing the link to get the wiki to realize that the recently-created destination page existed.

AlbertCahalan 21:18, 1 Apr 2005 (UTC)


 * I'll jump in here with an answer. The database at wikipedia has been having problems with new pages not showing up immediatly. If the same new page is saved twice, it appears twice on the new pages list, and the servers have also been having problems saving pages but not displaying the results.  As wikibooks is hosted on the same servers, it's likely that the same problems would appear here. Gentgeen 01:35, 2 Apr 2005 (UTC)


 * Same or similar thing has happened with Cookbook:Cheese where the link to Wensleydale cheese (another one of mine that didn't save properly first time) always goes to the editing screen. Anything we can do about it? Redlentil 09:51, 2 Apr 2005 (UTC)


 * Sorted it - re-edited referring page. Redlentil 18:21, 3 Apr 2005 (UTC)

pickle
If I asked for a "pickle" in your country (what country?), what exactly would I be most likely to get?

Note that, even if all non-USA English-speaking countries agree on this meaning, it is still strongly in the minority.
 * (in England) if you just asked for pickle you'd be asked what pickle you meant! Probably the most common pickle would be something like Branston pickle, or piccalilli (both too complicated to explain here). In India (to some extent an English speaking country) and the Indian diaspora Pickle covers a wide range of preparations, includling lime pickle, aubergine pickle and many more. Pickles, I believe, are very important in north european cuisine because of the need to preserve food through a long cold winter. So I think it's important to recognise the breadth of the term. Redlentil 07:58, 17 Apr 2005 (UTC)


 * Well this is unhelpful. (but I have a feeling that I would get a pickled cucumber if I refused to elaborate) The full variety is covered in the Cookbook:Pickling article. What you're saying boils down to this: you do not have a "pickle" in your country. The link from Cookbook:Pickle to Cookbook:Pickling (where this is explained) is thus sufficient. Any occurance of unadorned "pickle" in a recipe can not be British. In other words, you would have no reason to link to Cookbook:Pickle. You'd use "pickled spam" or somesuch. AlbertCahalan 16:38, 17 Apr 2005 (UTC)


 * Well, I disagree and now I have two choices. I can argue with you. Or I can walk away. Choice 1 is arguing with a stranger on the internet over the definition of pickle. Bye, then. Redlentil 18:42, 17 Apr 2005 (UTC)

Note that I'd be happy to argue over the definition of "pickle". It's nothing personal. While I doubt that you can change my mind, I encourage you to try. It's important that you would actually use the word of course. I know that I would never specify "add some picked food", because that's uselessly generic. (a pickled egg is nothing like a pickled pepper, and pickled herring is nothing like pickled cauliflower) A few realistic usage examples (not circular) would be helpful. AlbertCahalan 19:15, 3 May 2005 (UTC)

advertising + indexing
Hi! If you have some free time I'd appreciate hearing your opinion on Talk:Cookbook about the "advertising" on Cookbook:Vegan_Substitutions and on tagging each recipe with Category:Recipe (to create an index). This is buried in the "categorization proposal" section. Thanks! Kellen 00:58, 27 Jun 2005 (UTC)

poe tay toe
I kinda think the potato varieties should just be merged with the main potoato page, no? Kellen T 20:22, 18 August 2005 (UTC)

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Got to say
Best edit summary I have read in ages - thanks for the smile!! Cheers -- Herby talk thyme 14:48, 27 January 2007 (UTC)

vandalism
Thanks for your help with reverting. I've removed the bad revisions from your userpage. – Mike.lifeguard  &#124; talk 15:08, 15 November 2007 (UTC)

Cheers
It still needs lots more work though ... too bad I'm at work and can't spend too much time on it :) I'm going to try to get to more of the basic concepts (kneading, different grains, etc.) when I can! Wikidsoup (talk) 21:07, 9 April 2008 (UTC)

zuccini
I added some important information about this vegetable and I don't undeerstand why you took it off

Cookbook:A Nice Cup of Tea
Thanks for the spelling fix and especially the compliment. I had visited the page, saw it was pretty pathetic (and "wrong" about the preparation method besides). I checked the history and saw a much more interesting prior version had once existed, but it really didn't read like a recipe. So then I went to work merging and expanding the two styles into a full article. I think that was my first WikiBooks rewrite, and I'd appreciate any feedback you care to offer as to how I did on matching it to the WikiBooks style. I've mostly edited the English Wikipedia, and I know the two styles are different. I'd rather make adjustments to my styles here before I develop any bad habits. :-) --Willscrlt (Talk&middot;Cntrb ) 01:38, 25 May 2008 (UTC)


 * Haha. I hadn't noticed the edit history enough to know you were one of the main contributors initially. I'm glad I didn't say anything embarrassing. :-) Actually, I really liked what you wrote, but it just didn't feel like a recipe. And then the revision didn't really give a fair treatment to proper tea preparation. I used to be a tea bag "jiggler" for a long time. To me, the faster the tea looked right, the better. Then I started actually visiting tea shops, talking to the people there, and I tried it their way. I really appreciate a Nice Cup of Tea now, prepared the proper way, of course. Sure, in a pinch, pop a tea bag in a cup of water, microblast it for a minute, jiggle the heck out of the bag for 15 seconds, and get your blast of caffeine, but it's not a Nice Cup of Tea. As to green tea... It was only after talking to the owner of a popular local Japanese market for nearly 10 minutes about the fine art of brewing Japanese green tea, that I was able to get the hang of brewing it well. Price does make a difference, but before spending a lot of money on good tea, try to find someone very familiar with the tea and ask their advice on preparing it. Also, adding some puffed rice to the leaves gives a milder, nutty flavor that I like. It's referred to as "genmai-cha" then. You can find ready-made mixes, but the flavor is not quite as balanced, and the lower-priced green tea used in the mix tends to be more bitter. Since the good Japanese teas are usually vacuum sealed into something like a compressed brick, it last longer, thus the price difference isn't as much as it might seem at first. And the toasted rice is inexpensive. If you want to have another interesting conversation with a Japanese market owner, ask about how to prepare miso. That's another thing you can prepare badly and end up with something edible, but not enjoyable, or you can prepare it the right way, and end up with something almost divinely delicious, nutritious, and healthy. Shopkeepers in the smaller specialty markets are a wonderful wealth of information. Have a great rest of your weekend! --Willscrlt (Talk&middot;Cntrb ) 12:55, 25 May 2008 (UTC)

Nice work
I've been seeing a few of your edits to the cookbook, and a few of your vandalism reverts. Very nice work! Are you, by any chance, interested in being a Rollbacker? I would like to nominate you for that (and maybe Page Patroller too), if you're interested. Let me know! --Whiteknight (Page) (Talk) 21:27, 24 September 2008 (UTC)