Garlic olive oil - "Is it safe?"
With your Food Technology experience, I wonder if you would take a look at Garlic olive oil and consider the associated botulism risks? I think I've said everything I can in the recipe and botulism article.
Have I just been lucky so far? --Chef 16:24, 22 July 2010 (BST)
I looked at and read carefully the information from the Gourmet Garlic Gardens website (from the link you gave at the very bottom of the botulism article). The memo from the FDA seems to say it all although I did notice that it was dated from many years ago. I will try and find out some current and/or more up-to-date information. --Roses2at 17:39, 24 July 2010 (BST)
Questions, questions
Dave. I have had an idea that may ensure that your efforts are not in vain if you need to ask a question. (It's not always obvious from viewing Special:RecentChanges if you have asked a question that needs answering - lest not without reviewing every page that you edit)
So. I have created a template, Template:Question. If you have a question, if you include that template in the page, the page will automatically be added to the newly created category Category:Question outstanding. If after you are satisfied with the answer, the template can be removed and the page will no longer exist that category. I may need to set-up a reciprocal template and category for my answers? not sure. --Chef 14:57, 27 July 2010 (BST)
Recipe builder
Hi
I notice you are adding recipes by using the recipe template. You are probably better off using the recipe builder program (from same prompt)
It's much better than the blank template because it pre-fills all of the links and does most of the work for you!
(You will need to use a unique recipe name as before.)
NB: All your emails are bouncing, your ISP carping - full of spam ?
Your message was automatically rejected by Dovecot Mail Delivery Agent.
The following reason was given: Quota exceeded for aon.9******@aon.*t (obfuscated my me)
Sunday, Sunday
Thanks for all of your hard work today. I have been working on the ingredient printer as well as breakfasting by the sea, returning home the long way. I think I have answered all of your queries, please to nag me if I have missed any of your queries. Now to watch the Grand-Prix and eat copious amounts of crispy duck.
I would love you to try the recipe builder, even for a dummy recipe, just in case there are any problems with it, or with my 'instructions'.
later.. JP
Will do. Will call it DaveDummy - that about sums me up
--Roses2at 12:42, 2 August 2010 (BST)
Cheese
I love your cat! You may have observed that I am trying put some sort of content on the cheese pages. As you live in Austria, would you be able to take some photographs of Austrian cheese and replace the sometimes rather poor images that we have? We can only get the processed smoked stuff here. There is an Austrian deli in London but it only sells about 4 Austrian cheeses. Can you get Hungarian cheese in Austria, as you are neighbours? Lucky Jerry to be able to breakfast by the sea - it was raining here again yesterday, but this morning we actually have a bit of blue sky and dare I say it? SUN! --JuliaBalbilla 08:39, 2 August 2010 (BST)
I think that most of the Austrian and Hungarian cheese pics need replacing. None of them were taken by Cookipedia editors as you just cannot get them here. I got my info re Austrian cheeses from Agrarmarkt Austria Marketing GesmbH website where fortunately they have info in English. My German is very poor as I have never learnt the language and only know enough to order things in restaurants etc. Many years ago I had singing lessons and found German an easy language to sing in, but without undertsanding a lot of what I was singing about. In spite of Jerry saying that I am a polyglot, I am not. I did French, Russian, Spanish and classical Greek to O' level, French and Spanish to A' level and also studied French, Spanish, Latin and classical Greek with the Open University. Have forgotten all of my Russian, most of my classical Greek and some of my French and Latin. Spanish is the only language at which I would consider myself to be fairly confident. When looking for recipes or info on cheese French and Spanish are the only languages I will translate from.
I probably tasted Austrian cheese when I went to Austria (40 years ago!) but cannot recall what it was like. In Hungary (1989), I lived on Káravan cheese as it was almost impossible to get vegetarian food in restaurants at that time, although things may have changed there now.
Good luck with your house hunt. It's a nightmare, isn't it?
--JuliaBalbilla 11:29, 2 August 2010 (BST)
Agrarmarkt pictures look a bit contrived and a lot of them don't show the actual cheese, just the wrapping. Actually I did e-mail them ages ago but did not receive a reply. Sounds as if you have your work cut out for you with your move!
--JuliaBalbilla 12:03, 2 August 2010 (BST)
Yes, there are only a few missing, but the ones that are there in general are not that good - see Tiroler Graukäse for example. Don't worry if you are not able to any pics - you obviously know which cheeses are more readily available. I am having trouble obtaining pics of 6 Gloucestershire cheeses and I live here! --JuliaBalbilla 14:42, 2 August 2010 (BST)
Editing
Dave, would it be possible for you to get into the habit of previewing your edits (show preview button) and then saving, rather than saving and re-editing every time. The reason is that it creates lots of 'noise' in the Special:RecentChanges log, making it difficult to quickly track changes. --Chef 08:58, 2 August 2010 (BST)
OK, no prob. I am suitably admonished. I didn't realise what that button was for, but I did notice that every save created a change in Recent Edits.
Orphan / Dead end pages (Jokes)
The joke pages were dead end pages and orphans (ones linking to nowhere and not linked to from anywhere)
I have resolved this by adding all of the page names to the Orphan saver page and also to create a link on every joke page, by means of a template:
Click here for help uploading a joke of your own. - Please do feel free the change the text on that template (but obviously retain the link)
--Chef 17:00, 3 August 2010 (BST)
Whitespace
The wiki resolves multiple whitespace fairly well, automatically adding after heading (=== etc) but at the start of a document and in the middle of text it will allow multiple spaces, messing up the layout (my apostrophes!)
- Huevos Rancheros is a good example which I have left uncorrected. There is extra whitespace between the image and the first heading. If you remove that it looks much better. You can remove almost all ws around images and headings and bullets as the Wiki will format all of those correctly. A good rule is take out all line spaces until it breaks the layout. --Chef 13:11, 5 August 2010 (BST)
Apostrophes
I say cows' milk, simply because the milk to make a particular cheese would come from more than one cow. --JuliaBalbilla 07:37, 7 August 2010 (BST)
Now in soberer state than earlier, I agree with Julia, so was the task to check for cow's milk and replace all instances with cows' milk? --Chef 19:22, 7 August 2010 (BST)
Out of focus pics
I am sure that you are aware that some of your macro shots are fairly out of focus. I suspect that you are exceeding the minimum focal-length of your compact. I would do some experiments to see what the minimum focus distance is and ensure that you always shoot further away, just to be safe. You always have to option to zoom in using Photoshop etc.
It's always an idea to take a number of variations of each shot, just to be safe. You can generally rescue an acceptable shot if you have enough to pick from. I usually take about 7+ shots of each 'stage' image so I have plenty to choose from. That does not include flash / non-flash pictures, though that's not always an option with some cameras.
--Chef 05:43, 10 August 2010 (BST)