Talk:Cheese bun
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[edit] Forno de Minas
Perhaps we can move this section to another article later... Let´s find a picture of the logomark. Of course, we should also sync the article with the portuguese one! -- 200.139.141.196 14:47, 21 December 2005 (UTC)
- Or, we could create a section about famous cheese bread manufacturers, and move the texts about Forno de Minas and Casa do PDQ there... -- NIC1138 14:48, 21 December 2005 (UTC)
[edit] Article name
I think the article should be renamed to a more descriptive name, since there are so many local expressions. Bolivian Cuñapé is even more simillar to the Pao de quejo than the Chipá given its size, and there are no references to it, nor to the Bolivian cuisine. Cheese bread seams like the appropiate expression fot the article. Mariano(t/c) 12:05, 26 May 2006 (UTC)
- I'd go for "cheese roll" or "cheese bun" myself. As to size, methinks you're mistaking plain chipá (2-4" in diameter) for chipá guazú. In any case, I'm all for moving it to a place where folks can find it more easily. Taragüí @ 19:12, 30 May 2006 (UTC)
Ahm, it wouldn't be the first time I'm wrong... would you fix that yourself? And add some about chipá guazú? cheese bun sounds better, since a roll reminds me more of a cylinder. Mariano(t/c) 11:59, 31 May 2006 (UTC)
I'm a great adept of the "cheese bread" translation, but a friend of mine is a ferocious opponent, prefering the "cheese bun". I think we should just pick one of them as the "official" (not that it really matters) and link them all to the same page... Do we have any jurisprudence? Other international recipes with multiple names and translations?... -- NIC1138 21:52, 5 June 2006 (UTC)
- I don't think choosing a 'local name' is a wise idea. It is usually problematic when you have more than one option. Recepies usually choose one of them, in the context of Brazilian/Bolivian/Paraguayan/Argentine cuisine (choose one). Probablly bun is better, since its not just a bread of any shape and size, but a bun. Mariano(t/c) 07:58, 6 June 2006 (UTC)
[edit] Cuñapé is not from Quechua
the word Cuñapé is of Guarani origins not Quechua. It means bread of women or something similar, Cuña is woman and Cuñatai is young woman. I will change that on main article. my Source is www.soysantacruz.com.bo --Chokolandivar 08:31, 6 September 2006 (UTC)
- Really? How did that get to Bolivia!? thanks for the fix. Mariano(t/c) 08:46, 6 September 2006 (UTC)
- In the lowlands of Bolivia there are many guarani Tribes. Many words from guarani are used by the people of the lowlands, but not as often as it used to be. Saludos. --Chokolandivar 08:52, 6 September 2006 (UTC)
[edit] "chipa guazu" has almost nothing to do with chipa.
The previous contributor to this entrty attributed the name of "chipa' guazu" to smaller buns of chipa. This is incorrect. In fact, the Guarani word "guazu" means the opposite, that being "Large, Giant or Grand". For example, Y'guazu(Foz de Iguazu) Chipa Guazu is actually a type of corn souffle made from fresh choclo(white corn) and mazorca(yellow corn mixed together with egg and fresh cheese then baked in an oven. It contains no mandioca flour. Chipa' on the other hand is a dry, firm and crumbly bread made mostly from cassava flour, in Paraguay it is always sold in the form of a ring or a wedgelike, diamond shaped bun.
[edit] height ?
Its size may range from one to six inches in diameter, with about two inches of diameter. ? --DLL .. T 16:49, 4 December 2006 (UTC)
