User talk:Warren Dew

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[edit] Iraq page

http://en.wikipedia.org/w/index.php?title=Special:Contributions&target=Warren+Dew

Nice work filling the gaps on the Iraq page. Czolgolz 01:11, 7 September 2006 (UTC)

Thanks! Warren Dew 19:06, 8 September 2006 (UTC)

[edit] world hunger

(removed irrelevant figure on world hunger - please post on the discussion page if you're really starting a project to add this to every page that mentions a dollar figure)

Write a longer edit summary. Haizum 03:49, 9 September 2006 (UTC)

Done. Warren Dew 04:40, 9 September 2006 (UTC)

[edit] Welcome

Welcome!

Hello, Warren Dew, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are some pages that you might find helpful:

I hope you enjoy editing here and being a Wikipedian! Please sign your name on talk pages using four tildes (~~~~); this will automatically produce your name and the date. If you need help, check out Wikipedia:Questions, ask me on my talk page, or place {{helpme}} on your talk page and someone will show up shortly to answer your questions. Again, welcome!  Travb (talk) 07:29, 10 September 2006 (UTC)

Thanks. In case you visit here again, I'd suggest also including in that template links to Wikipedia:Verifiability, Wikipedia:No original research, and Wikipedia:Neutral point of view.

[edit] Steak

Hi, just saw your comments on the Steak talk page and your edits to the article. I think longer cooking time does result in lowered juiciness, as parts of the meat approach and exceed 212 degrees F. As to your talk page question, how does the current doneness table difer from your experience? Feel free to contact me here or on my talk page. Thanks and happy editing. —Nate Scheffey 03:08, 20 September 2006 (UTC)

I agree, longer cooking does result in lower juicyness; I just changed the wording a bit to say shorter cooking time retains juices better, to balance the sentence after my other edits. If you think a rewording of what I wrote would be better, go for it.
The current doneness list says that "rare" has a warm center where I was taught the center should still be cool, basically still completely raw in the middle; the article also says that medium rare has a pink center where I was taught it should still be red. One possible compromise would be http://www.ruthschris.com/steak/doneness.html but I'm not sure if a commercial site can be used as a wikipedia source.—The preceding unsigned comment was added by Warren Dew (talk • contribs) 05:47, 20 September 2006 (UTC)
Hmm, after looking more closely at the list I agree with you, medium rare should usually have some redness left. This is an interesting question because it is an inherently arbitrary and subjective distinction. Maybe our best bet would be citing some sort of well-known cooking tome, perhaps McGee. Thoughts? —Nate Scheffey 06:25, 20 September 2006 (UTC)
I agree that a well known book would be better. My edition of McGee doesn't have a full set of doneness ratings, though - just discusses protein coagulation. Maybe move this to the steak talk page and look for sources there?
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