User talk:Jerem43/Archive 13
 | This is an archive of past discussions about User:Jerem43. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page. |
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Malagasy cuisine - importance
Hi Jeremy,
I saw you reverted my recent change to the importance level of the Malagasy Cuisine article from high back to low. I'm hoping to persuade you that it does deserve a high ranking. Whatever it may be, a "low" importance ranking certainly doesn't seem appropriate for a national cuisine. The way I see it, there are several types of articles that fall within the category of food & drink. There are individual foods and drinks or even subspecies of particular edible plants and animals with their associated histories and current distribution, usage and significance; there are national, regional and historic cuisines, which encompass these two other areas on a larger scale; there are people who are important in this area, like significant chefs or food inventors; and there are brands, products, companies and restaurants etc of significance within the food and drink panorama. Maybe there are other areas I'm missing. To me, any national cuisine deserves top importance. An article like that is of very wide scope and serves as the starting point to discover other associated articles such as those related to key chefs, foods, historic periods of cuisine there, or what have you. These could become "top" importance articles when the particular national cuisine in question is on the "vital articles" list. But otherwise the notoriety of a particular country's cuisine among a certain population (i.e. French or Italian cuisine among Westerners) shouldn't automatically make it of greater importance than the cuisines of other countries that are less familiar to Western readers. Other cuisine articles like "history of saffron" are at the "high" ranking, which to me seems a very arbitrary ranking for a highly obscure topic. I'm not arguing to make Cuisine of Madagascar a top importance article, just high, given its role as a springboard for discovering other topics related to the cuisine of the country and potentially the region. What do you see as the criteria for the high-importance ranking as it relates to this article? Lemurbaby (talk) 14:52, 1 January 2012 (UTC)
WP Beer in the Signpost
The WikiProject Report would like to focus on WikiProject Beer for a Signpost article. This is an excellent opportunity to draw attention to your efforts and attract new members to the project. Would you be willing to participate in an interview? If so, here are the questions for the interview. Just add your response below each question and feel free to skip any questions that you don't feel comfortable answering. Multiple editors will have an opportunity to respond to the interview questions. If you know anyone else who would like to participate in the interview, please share this with them. Have a great day. -Mabeenot (talk) 23:26, 4 January 2012 (UTC)
Cracker Barrel Old Country Store peer review
Hi Jerem43, I've just peer reviewed the Cracker Barrel article and we'd like to get some more input from interested editors. If you're interested, please weigh in. Thanks, Mark Arsten (talk) 22:13, 17 January 2012 (UTC)
OK OK
So you, you, yourself, are pretty much hilarious, at this point you own the name IvoShandor more than I do. Your constant antics for instance, the awesome quote template on my talk page, the consistent best-Ghostbusters-links-ever. Damn man, I don't even know how to thank you anymore. Your ocassional activity in my user space has truly been a light in my life. And I don't say this lightly. There are things in my universe that aren't good at this moment, today. Every quip helps, and you have always brought a smile to my face. Here is this, the umpteenth that I have given you, but here, I don't know how else to thank you, so thanks Jeremy. Thanks, man.
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The Barnstar of Good Humor | |
| You saw it above. Thanks IvoShandor (talk) 11:44, 21 January 2012 (UTC) |
IvoShandor (talk) 11:44, 21 January 2012 (UTC)
- What kind of time frame do you need it in? Naperville is kind of on the outskirts of the suburbs and I don't drive and Naperville isn't the most well-connected suburb to mass transit (Amtrak). However, my brother, who does drive, comes to the city often and we're always looking for something interesting to do, hunting down a historic Burger King would fit the bill. He'll probably come back in March sometime, so if you can wait until then I can probably get it done for you. IvoShandor (talk) 11:46, 22 January 2012 (UTC)
- Loved the Slimed Barnstar. Thanks! IvoShandor (talk) 13:57, 13 February 2012 (UTC)
Pumphouse Brewery
I am trying to write a good article and took the template from a few other sites. IE:Granville Island Brewing, Oland Brewery, Alexander Keith's Brewery and many other brewing companies. You wrote, "it is not a product catalog" I didn't write about the products in detail. Just a quick list. Please tell me what you are looking for so that it doesn't get deleted. Thanks.
I read the article that you wrote in "WP:NOT" Not a Product Catalog "Not a sales catalogue or price guide" I found and there is no mention of a problem with outlining Main articles of what a company sells as do several sites do on wikipedia as long as you don't include prices and quantities and "great details" which I don't expect this is what I wrote. Could you explain in more detail as to what your argument is for your deletion? Thank you.
BK
OK, will work on the next sections over the next day or two - glaciers are speedy next to me lately ;-) Ruhrfisch ><>°° 04:28, 23 January 2012 (UTC)
Orphaned non-free image File:BKCC Jazz.png
Thanks for uploading File:BKCC Jazz.png. The image description page currently specifies that the image is non-free and may only be used on Wikipedia under a claim of fair use. However, the image is currently not used in any articles on Wikipedia. If the image was previously in an article, please go to the article and see why it was removed. You may add it back if you think that that will be useful. However, please note that images for which a replacement could be created are not acceptable for use on Wikipedia (see our policy for non-free media).
Note that any non-free images not used in any articles will be deleted after seven days, as described in the criteria for speedy deletion. Thank you. Skier Dude (talk) 05:00, 16 March 2012 (UTC)
Orphaned non-free image File:Sitting King v2.png
Thanks for uploading File:Sitting King v2.png. The image description page currently specifies that the image is non-free and may only be used on Wikipedia under a claim of fair use. However, the image is currently not used in any articles on Wikipedia. If the image was previously in an article, please go to the article and see why it was removed. You may add it back if you think that that will be useful. However, please note that images for which a replacement could be created are not acceptable for use on Wikipedia (see our policy for non-free media).
Note that any non-free images not used in any articles will be deleted after seven days, as described in the criteria for speedy deletion. Thank you. Skier Dude (talk) 05:20, 16 March 2012 (UTC)
Seeking your review and input
Hello! I am looking for your review and any input you may have for the article Ruby Tuesday (restaurant). I saw you were quite active on reviewing the page in the past and was hoping you could check on it again with the new revisions I have added. I am also looking for an assessment to upgrade to B-Class quality. Any help you could provide would be appreciated. Thanks! Chilled616 (talk) 07:20, 26 March 2012 (UTC)
File:Yum!.png listed for deletion
A file that you uploaded or altered, File:Yum!.png, has been listed at Wikipedia:Files for deletion. Please see the discussion to see why this is (you may have to search for the title of the image to find its entry), if you are interested in it not being deleted. Thank you. Cloudbound (talk) 21:03, 26 March 2012 (UTC)
from wf fr
Bonjour. J'ai le plaisir de te signaler cette invitation lancée à la Cantine. J'espère que tu pourras être des nôtres. Amicalement,
Hello. Welcome for a meeting in Belgium... See http://fr.wikipedia.org/wiki/Discussion_Projet:Alimentation_et_gastronomie#Rencontre_wikip.C3.A9dienne_de_gastronomie_-_9-10-11_aout_2012_-_il_est_temps_de_s.27y_mettre Égoïté (talk) 12:21, 5 April 2012 (UTC)
- While I would love to come, 2000 miles is a bit of a distance for me to travel. Thanks for the invite! --Jeremy (blah blah • I did it!) 19:38, 5 April 2012 (UTC)
You're invited! New England Wikimedia General Meeting
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Could you, please, add the "no" option to the credits? --Kasper2006 (talk) 07:27, 4 May 2012 (UTC)
Re:Use of genre/services fields in infoboxes
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10-in-1 package article.
Hi. The 10-in-1 package article needs to be drastically cleaned up and expanded. But appears to have no author or source? I just picked on you because you gave it a mid-level inportance? It would be my first article but I have lots of primary sources on its development, content and use. What do I do? The title of the article is also wrong. — Preceding unsigned comment added by Irondome (talk • contribs) 00:08, 9 May 2012 (UTC)
FYI
Just to let you know: Wikipedia:Administrators' noticeboard/Archive235#Viriditas. His accusations are to much for my sense of humour Night of the Big Wind talk 22:36, 20 May 2012 (UTC)
Boston Wiknic
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Great American Wiknic - Boston | |
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Burgers and fries
Hi, Jeremy. This is just by way of a friendly FYI. Coincidentally, about the same time you edited Template talk:American cuisine, I noticed I had written something ambiguous there earlier today. So I made this clarification. In other words, I think the RfC itself, not the poll, should run for 30 days. Rivertorch (talk) 17:34, 10 June 2012 (UTC)
FYI
FYI: Wikipedia:Administrators' noticeboard/IncidentArchive756#Viriditas Night of the Big Wind talk 16:54, 20 June 2012 (UTC)
KFC
Thanks for pointing that out. I try to adhere to US English. You're going to need a reference citing that that logo is currently used by KFC USA. I've nominated the article for GA status. I've used your very good Burger King article as a guideline at times. If you can direct me towards any reference sources that might be helpful in constructing KFC further I'd be much obliged. Farrtj (talk) 06:05, 26 June 2012 (UTC)
- well it still ought to have a citation. It's not used on the official KFC USA website. Farrtj (talk) 06:14, 26 June 2012 (UTC)
- Well I don't know who removed the original reference but I know that I certainly didn't have anything to do with it. I notice that those branches still use the "KFC" logo from the 1990s-2000s as well. Farrtj (talk) 06:30, 26 June 2012 (UTC)
Ambiguity on KFC
I fear that the American use of "sandwich" to mean what the rest of the world would call a chickenburger may be un-necessarily ambiguous. In British English, a sandwich refers exclusively to a cold snack, almost exclusively between two slices of thin sliced bread. Surely in America people understand what a "chicken burger" is? If so, I propose changing back to the term, to broaden understanding, and reduce ambiguity. Farrtj (talk) 22:32, 10 July 2012 (UTC)
Talk back
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—Northamerica1000(talk) 00:31, 4 August 2012 (UTC)
Wikipedia:Articles for deletion/Orient Express Cocktail Bar
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Orient Express Cocktail Bar
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—Northamerica1000(talk) 01:52, 19 September 2012 (UTC)
Don't intend to inundate you with multiple messages, but please review my comment at this AfD discussion regarding circulation statistics for New York Magazine. 29% of its circulation is national. Thank you for your consideration. Northamerica1000(talk) 01:52, 19 September 2012 (UTC)
Where's the pics (aka beef)?
Yeah, I know, different chain. OK, so as I remember you needed pictures of a Burger King in Naperville, right? When I pledged assistance, I wasn't really in a position to pledge assistance. I am now. So where, exactly do you need me to go, and, what song(s) should I listen to enroute. I've definitely got the Alabama 3 remix that was The Sopranos theme...but...what then?IvoShandor (talk) 04:53, 25 September 2012 (UTC)
- I'll be taking the train from the city, if that matters for song selection....and no, you can't suggest the Ghostbusters theme . . . uncreative man ;-) IvoShandor (talk) 04:56, 25 September 2012 (UTC)
- I just noticed, I'm like the sole provider of barnstars for you in the 50 states, plus Puerto Rico. IvoShandor (talk) 05:08, 25 September 2012 (UTC)
"preums" option in "Template:Start tab"
Hi Jeremy, I was wondering what option "preums" does in "Template:Start tab". If you know, could you please type a line about it in the Parameters explanations on Template:Start tab/doc (unless someone else has already got to it)? Thx! --Rogerhc (talk) 18:37, 1 October 2012 (UTC)
You're invited: Ada Lovelace, STEM women edit-a-thon at Harvard
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How to remove sources sentence
Hi! Can you explain to me how I should remove a cited text that is just wrong, i.e. not change it to something else, where I could change the cite and get a better one, but just remove the sentence. Such as my edit here which you reverted. Microbial growth STOPS at about 55C, so that statement is plain wrong, I eat sous vide beef cooked for 72H at 55C and it is perfectly safe (OWN I know), I can find references for this, but I cannot remove a statement and put a cite instead. Do you want the reference on the talk page or?? You can also check e.g. Pasteurization which have some info that contradict the 72C. Generally this topic is very wrongly described in most sources, especially government sources. The correlation with time is mostly ignored, i.e. that cooking for 1-2H at 55C might be as good as cooking at 72C for 1-2 seconds. --Stefan talk 01:16, 13 October 2012 (UTC)
- Added a good source for you! [1], see the section "Technical Background"
- "You were probably taught that there’s a “danger zone” between 40°F and 140°F (4.4°C and 60°C). These temperatures aren’t quite right: it’s well known that food pathogens can only multiply between 29.7°F (-1.3°C) and 126.1°F (52.3°C), while spoilage bacteria begin multiplying at 23°F (-5°C) (Snyder, 2006; Juneja et al., 1999; FDA, 2011). Moreover, contrary to popular belief, food pathogens and toxins cannot be seen, smelt, or tasted.
- So why were you taught that food pathogens stop multiplying at 40°F (4.4°C) and grow all the way up to 140°F (60°C)? Because it takes days for food pathogens to grow to a dangerous level at 40°F (4.4°C) (FDA, 2011) and it takes many hours for food to be made safe at just above 126.1°F (52.3°C) – compared with only about 12 minutes (for meat) and 35 minutes (for poultry) to be made safe when the coldest part is 140°F (60°C) (FSIS, 2005; FDA, 2009, 3-401.11.B.2). Indeed, the food pathogens that can multiply down to 29.7°F (-1.3°C) – Yersinia enterocolitica and Listeria monocytogenes – can only multiply about once per day at 40°F (4.4°C) and so you can hold food below 40°F (4.4°C) for five to seven days (FDA, 2011). At 126.1°F (52.3°C), when the common food pathogen Clostridium perfringens stops multiplying, it takes a very long time to reduce the food pathogens we’re worried about – namely the Salmonellaspecies, Listeria monocytogenes, and the pathogenic strains of Escherichia coli – to a safe level; in a 130°F (54.4°C) water bath (the lowest temperature I recommend for cooking sous vide) it’ll take you about 2½ hours to reduce E. coli to a safe level in a 1 inch (25 mm) thick hamburger patty and holding a hamburger patty at 130°F (54.4°C) for 2½ hours is inconceivable with traditional cooking methods – which is why the “danger zone” conceived for traditional cooking methods doesn’t start at 130°F (54.4°C). [Note that Johnson et al. (1983) reported that Bacillus cereus could multiply at 131°F/55°C, but no one else has demonstrated growth at this temperature and so Clostridium perfringens is used instead.]" --Stefan talk 07:12, 13 October 2012 (UTC)
- any comment or I will remove the sentence again? --Stefan talk 01:53, 19 October 2012 (UTC)
Naming conventions
Hi Jeremy. I think it would be useful if WikiProject Food and drink established some naming conventions for articles. Many other projects do this, see Category:Wikipedia naming conventions. Then we can avoid future disruptions where someone without any background in the area starts creating havoc, as is currently happening with seafood. What are your thoughts? --Epipelagic (talk) 10:12, 29 October 2012 (UTC)
Burger Wars
Hey Jeremy, i added some comments to Burger Wars' talk page. Please let me know what you think! Sincerely, --LABcrabs (talk) 21:37, 15 November 2012 (UTC)
Sock
Hey, I filed Wikipedia:Sockpuppet investigations/Codyfinke based on your AIV report so it wouldn't be forgotten about, but you'll need to provide evidence and request checkuser if you think it's warranted. Thanks, Ks0stm (T•C•G•E) 05:36, 17 November 2012 (UTC)
"Combo"/combination meals
Jonathan Kay suggests here [2] that McDonald's did not really do combo meals (where a sandwich, fries and a drink are sold together under the term "meal") before the 1980s. As Burger King tend to play catch up with their major competitor, I suspect that similar will be true for it. These days, it is rare for someone NOT to order a meal at McDonald's/Burger King. Does anyone know exactly when this switch in emphasis from individual menu items to meals occurred? It definitely warrants inclusion in your BK article. Farrtj (talk) 19:40, 30 November 2012 (UTC)
WikiProject Spirits needs you!
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Featured portal review
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Invitation to WikiProject Brands
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Please read the edit summaries before reverting(!)
Hi there,
You reverted my change to the Jelly dab page stating that "links should avoid redirects". While true for most cases, there are circumstances under which linking via a redirect is not only permissible, but is actually preferred. Please read WP:DABREDIR for more details.
I appreciate that it's unreasonable to expect most people to know every obscure facet of the guidelines (I certainly don't). But to be fair, I had explicitly spelled out the rationale- complete with relevant article link- in the edit summary ("Link via redirect to subsection as per WP:DABREDIR".)