User talk:JuliaBalbilla

ISBN & LICENSING

Food in England (ISBN 0316852058)

== Licensing ==

Things for me to do

1. Get MAS to reach up for dairy thermometer
2. Finish adding recipes to fruit cat
3. British Onions pic
4. Sherwood Produce recipes
5. Mojo de Ajo (CoolChilli)
6. Suppliers to add: Hortobagy Shop Bay Tree Food Company R García & Sons
7. Food Awards - prettify existing pages and adding new ones such as http://www.internationalcheeseawards.co.uk/trade/2011-results - http://www.greattasteawards.co.uk/ - http://www.tasteofthewest.co.uk/taste-of-the-west-awards/2011-results.html#top - http://www.truetaste.tv/index.php/winners/ - http://www.tastesofanglia.com/BuyLocal/Awards/tabid/107/Default.aspx etc

Things to make

1. Mexican_stew:_Birria
2. Coffee granita http://www.cookipedia.co.uk/wiki/index.php/Coffee_granita
3. Lavender ice-cream
4. Tortilla chips
5. Garlic popcorn
6. tomato seeds
7. Brussels sprouts with pine nuts, garlic and guindilla peppers
8. Tortas de aceite de oliva, romero y tomillo
9. Red cabbage and Belazu preserved lemons
10. Scotch broth
11. Fish stock - couldn't get the fish heads.
12. Albóndigas de pescado (Fish balls)
13. Ají de queso (Cheese sauce)
14. Salsa de maní (Peanut sauce)
15. Salsa de ají picante
16. All Paraguayan recipes except for Caldo de calabacita (Courgette soup)
17. Znojemska pecene (Znojmo Beef )
18. Repasaláta (Beetroot salad)

Template:OpenTasks

Planned cooking

Sunday Crema de gambas y calabacín (Prawn and courgette soup)‎ and more Barley water (TM)

Food I am growing - all in containers, apart from the rosemary

1. Chives
2. Winter savory
3. Mint
4. Sage
5. Rosemary

Things for me to learn

2 ways to create categories

Carete a page with the category (pagename) you want in it , ie: Create a belgian cheese page with the tag [[Category:Belgian cheeses]] and that will create a RED Belgian Cheeses cat page or Search and create a new page -> Category:Belgian cheeses

It's the leading colon (it's in the help pages) if there is no leading colon (normal behaviour) the page containing [[Category:Possums]]

joins the category Possums pages. To create a link to the Possums category, you need the leading colon [[:Category:Possums]] - the redirect for Danish cheeses was missing the leading colon.

To add a cat to RB: I have added Portuguese - any new recipe cats go in: Template:RecipeCategories

Altering templates: You cannot rename Templates, so - get the original, edit, copy text, create correct named template, copy cut text and save. Visit incorrect template and find what pages link to it. Visit all of those and rename the link to the new page, then delete the incorrect page.

To add cats to recipe builder: just edit Template:RecipeCategories and add the category in alpha order in teh same format as the other entries. These will then show on the recipe builder program and recipe builder (non-program) template.

|} (at end of tables)

http://www.go-e2.co.uk/cgi-bin/rosemary.pl?url=

Unlicensed images

http://www.cookipedia.co.uk/wiki/index.php/Category:Unlicensed_images Friends of Cookipedia template http://www.cookipedia.co.uk/wiki/index.php/Template:Friends_of_Cookipedia

Dual named ingredients

Right sorted - not very elegantly though:

Renamed the original cheese page to Manteca / Bitirro cheese

I have removed *all* categories from the above cheese page

The redirect pages (named Butirro chese and Manteca cheese) have all of the original categories, except for the category we DON'T want them to appear in. These redirects have no leading colon.

The cheese page has ALL categories manually added as links (leading colons) so a visitor can navigate back to categries as before (though it doesn't look quite the same as when it's in a category proper)

There is one problem I noticed, the </div> and |} were missing from the end of that cheese page which breaks the display n some browsers. I have sorted this but it's worth checking.

Stuff to translate and make

Chiltomate Gastronomía&Cía

Ingredientes

1 kilo de tomates grandes, 1 cebolla blanca (utilizamos cebolla dulce), 1-2 chiles (según la variedad), pimienta negra recién molida y sal.

Elaboración

Precalienta el horno con el grill y el ventilador a 190º C. Lava los tomates y los chiles, pela la cebolla y pon todos los ingredientes en una bandeja de cubierta con papel de hornear.

Introduce la bandeja en el horno, debes controlar cuando se han tostado los chiles para retirarlos y continuar asando los tomates y la cebolla. Cuando los tomates estén tostados y tiernos, retíralos y procede del mismo modo con la cebolla, dale la vuelta para que se tueste de forma homogénea.

Deja que se enfríen los ingredientes para poder manipularlos, pelarlos y triturar. Lo ideal es triturar la salsa chiltomate en el molcajete, pero podemos utilizar otro recipiente para empezar machacando los chiles (y el ajo si lo hemos incluido) y seguidamente los tomates, mejor algo escurridos y si se desea, retirando las semillas. Una vez obtenida una pasta no muy fina, es una salsa rústica, pica la cebolla, puedes incluirla toda o sólo una parte, y añádela a la salsa chiltomate. Salpimenta al gusto.

Emplatado

Sirve la salsa chiltomate sobre la carne o el plato que desees aderezar, o prséntala en una salsera para que el comensal se sirva a su gusto. ¡Buen provecho!

Questions, questions!

One of the questions is related to your cheese thermometer! Maybe you can help? Once answered, the idea is to remove {{Question}} from the talk page. You can get to Category: Question outstanding from Wanted pages (1/2 way down)

Chincho picture

Hi - I trust Maidenhead was all you hoped for!

I have been adding the ingredients for Pachamanca in olla and I have found a picture for Chincho, though it is all rights reserved. I wonder if you might use your polyglot skills and powers of persuasion to see if Jaime might let us use his picture for our page. We would obviously attribute it to him and as all rights reserved too.

• FlickrPhoto
  • http://www.flickr.com/photos/21639708@N05/
• Our rather thin page!
  • Chincho

xx

--Chef 17:01, 3 September 2011 (BST)

One to try

The Five Vegetable Pasta Sauce was lovely and could probably be easily adapted for your pie-warmer  :-)

--Chef

Yes, I spotted that and throught along the same lines. I will get the ingredients and give it a go. Am making concentrated tomato paste at the moment. --JuliaBalbilla 13:30, 3 November 2011 (GMT)

Suppliers

I think adding suppliers for ingredients (and, in particular, cheese) is an excellent idea. If a supplier sell both on-line and in a shop put it in two categories so that people could list only shops or only on-line shops. If a supplier has a physical shop in a town it would be great to have a category for that so that people can list shops in a town. I am working on a list of on-line suppliers of Italian cheeses (not many, unfortunately, make deliveries abroad). --PaoloCastagna 09:05, 30 December 2011 (GMT)

Have just set up a cat. for my nearest town. Re your suppliers of Italian cheeses UK or Italy based? I think there is a general problem about shipping cheese abroad, whether to or from the UK. I suppose it is the high cost of carriage as, being perishable, they would need to be sent by express courier. I would like to see more Italian and Spanish cheeses in the UK. Where I live, we can only get Parmesan, Taleggio, Gorgonzola, Mozzarella, Marscapone and Manchego :-(

Pasta cooking times

Just added a few more times to the pasta cooking times page as it is complete but for a few missing times.

I have worked the remaining out (bar one) but want to run them past you before I commit :-)

Dischi volante 10 to 12 minutes

Sconcigli 10 to 12 minutes

Vermicelli nests 5 to 7 minutes

Zoo pasta 8 to 10 miutes

Riccioli 9 to 11 minutes

Ruote tricolore 8 to 10 miutes

Tacconelli - NO IDEA !!!!

--Chef 17:53, 23 January 2012 (GMT)

Tacconelli - 13 minutes and have added it. I think what you have worked out is fine, apart from vermicelli nests, which i would say 5 mins max. A lot of this pasta I bought and binned the wrappers before I started this page. Have so much more pasta in the house that I need to add but obviously cannot photo until I use it. Am trying to eat through the pasta we have that has been opened at the moment before I start on the rest.

BTW, I may seem rather quiet over the next week or 10 days as will be working on some family history (unpaid:-))for MFA(ie her father's Irish side of her family). It is a bugger, as the majority of Irish records were destroyed in 1922 by a bomb which hit the Irish equivalent of what used to be Somerset House in London. BTW, Apples says "You know where you can shove your Crayfish, advocado and grapefruit salad"!!! Je je, je. I WILL sneak some fruit into his food one day :-) xx JB

Thermomix recipes

As you know I hate to have missing pics on the recipes.

Would you mind if I add your Thermomix pic. in place of the 'missing images' so we have something there?

If that's ok, I'll add the image as Thermomix_recipes_missing_picture.jpg (or similar) and copy your pic to that name. that way we can view Thermomix_recipes_missing_picture.jpg and check 'what links here' to see the Thermomix recipes missing pics.

I've been quiet as far as adding pages etc but working full time on system stuff which hopefully will begin to bear fruit with more visitors.

I see a new contributer - hurrah!

--Chef 18:28, 16 February 2012 (GMT)

Oh yes, that's fine. There are a lot more recipes to come and whilst I will make as many of them as I can it will be some time before I can do that. As it is winter, my tasks are to complete the cheeses without text and translate these Spanish TM recipes. People on the TMX forum are making some, but trying to get them to take a pic is almost impossible. Most of the forum members are Australians and I know from their comments that it is very hot there ATM, so maybe taking pics is not on their list of priorities. Oddly enough the forum was set up by a chap in Portugal who comes from Farmcote, a tiny village overlooking Hailes Fruit Farm and I used to know his sister (Sorry, if I have told you this before).

Yes, I have noted that you have being doing a lot of computery things (which are beyond me). I spotted the new contributor and like the look of her recipe as well and might try to convert it for TMX at some stage. Hopefully she will continue to contribute!

Gloucester cheeses

Morning

Stupid me - twice now I have forgotten to add the greaseproof under the beans. The I have to spend 15 minutes picking red-hot beans out of the pastry. I thought the pic might remind me next time!!

Sent this email twice now but got no reply so wonder if it's being blocked by one of our email systems so will post here:

Hi there

Not had a reply from you on this one but did on my last email so wonder if this one slipped through the net.

I enclose the text from the two emails in case you are not able to read them in email format:

1:

Visitors email = richard@charlesmartell.com Message: Single Gloucester Cheese The PDO for Single Gloucester Cheese is not quite as you indicate. The cheese must be made in Gloucestershire on a farm with a herd of Gloucester Cattle. We now have a website, so please could you add the links to www.charlesmartell.com where you quote Charles Martell & Son Ltd or "Martell" of Dymock. Thanks very much Richard for Charles Martell & Son Ltd

Referring page: http://www.cookipedia.co.uk/recipes_wiki/Single_Gloucester

2:

Visitors email = richard@charlesmartell.com Message: The grey spotty rind is a natural mould that grows on the cheese during maturation, not from ash. Double Gloucester also uses annatto to get the more even orange colour, but the mottled appearance is due to differences in the recipe.

I hope this helps Richard Dunnett for Charles Martell & Son Ltd

Referring page: http://www.cookipedia.co.uk/recipes_wiki/Double_Berkeley_cheese

---

Original Message -----

From: Jerry Pank To: ~Rosemary Potter Sent: Tuesday, June 05, 2012 10:01 AM Subject: Down your way...

Morning!

Doing a quick CP tinker whilst Annie horses about, then back to decorating!

I have these two emails regarding some cheeses from your area. I thought it best to run them past you first and maybe you can make the changes or confirm that they are ok and I will make them.

The clue to the cheese is in the 'referring page' in the post amble.

xx

JP

OK, leave it to me. I spotted that Martell had finally got himself a website. I'll let you know when I have done it. No I hadn't received an e-mail from you. Am a bit dopey ATM having had to take my sciatica tablets this morning ... JB xx

Recipe summary

Well, British recipes section is now complete (bar the Thermomix recipes which I'll tackle at the end :-). It's only taken a month or so !

I spotted one that I wonder if you can help me with: Mince pies (2). I've added a work in progress as there is no temperature, cook time or servings. Could you fill in the blanks if you get a moment?

PC has arrived and I have cooked water to test. No hissing and no leaks. Looks stylish. Can't wait to play, thanks for the inspiration. A birthday steak and kidney pud tomorrow methinks!

xx JP

Well done re British recipes! Re mince pies 2 - I never did make them. I made the mincemeat only as TBH Apples and I aren't really into sweet stuff. The recipe should really be changed to mincemeat. I will rename and do the necessary. Glad you are pleased with your PC and let me know how it works. Have a great day and enjoy your steak & kidney (yuk!) pud ... JB xx

Pic of the moment (sic)

Thought I would have a go a livening up the 'home-page' a little as it's such a big hitter (> 523,478 page views - that's a lot of views!). It has a random feature already so as well as adding it little more info I have included a template: {{Template:FrontPageSplash}} which can be chosen by anyone, read you or I. As we already have a random (15 minute) change on the bottom feature, I thought we should leave this one on for much longer. Around 2 weeks? Ideally should be a great picture that links to an equally good article or recipe - (recipe summary should be complete if it's a recipe, I feel). Useful to highlight a current project. Need to ensure we use our images for this spot. Feel free to change it once it's had its 2 weeks. Put yours up becuse the pic stood out so well. --jerry.pank 16:44, 2 July 2012 (BST)

Good idea re brightening up home page and am flattered to see my Chicken Kiev pic on there:-) Probably will get little or nothing done on CP today has have been to Chelt to meet mother, aunt (the eccentric one) and sister for lunch. Bought 40 bulbs garlic, some nice cheese and some chillies. Am trying a TM recipe for Tabasco sauce tomorrow. You are supposed to use Habaneros or Scotch Bonnets, but cannot get the blighters anywhere ATM, not even online. However, a friend is off to Barbados on Wednesday and she will try to get some there for me. I am pretty knackered ATM - Cheltenham always makes me tired for some reason --JuliaBalbilla 17:31, 2 July 2012 (BST)