User talk:Tanner-Christopher
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[edit] Welcom Back Tanner
The Sweathogs and I have missed ya.
I am having fun over at the Burger King legal issues article, there is one guy arguing everything and it is driving me nuts. He obviously does not know the policies of WP, his knowledge of grammar is non-existent and he just can't put two and two together. He has made some good suggestions, but others are over the top.
Otherwise I am OK. When you get to Boston, you get to Boston.
Good to have you back.
Jeremy ( Blah blah...) 22:49, 1 June 2008 (UTC)
- Welcome back! Can't wait to see you on Talk:Cuisine of Hawaii. We need a peer review. :) Viriditas (talk) 08:42, 2 June 2008 (UTC)
[edit] Dude...
Quality narcotics. --Jeremy ( Blah blah...) 15:37, 2 June 2008 (UTC)
[edit] It's good to see you
Back again. --Thespian (talk) 05:09, 3 June 2008 (UTC)
- What, too good to hang with the Sweathogs now that you're a hoity-toity Admin? --Jeremy ( Blah blah...) 05:14, 3 June 2008 (UTC)
[edit] Back to bidness
A couple of food portal/WikiProject stuff:
- The To Do list for the project that appears in the banners, where is it located? I want to add the GA/FA noms to it
- Do you know there is no Whiskey, Vodka or even general Spirits WikiProject or even a Task Force? These are the two most common types of hard liquor manufactured in the West, with almost all distilled liquors with origins in Europe being one of the two. Strange.
More if I can think of it. --Jeremy ( Blah blah...) 17:22, 3 June 2008 (UTC)
I meant the task list:
See? --Jeremy ( Blah blah...) 17:32, 4 June 2008 (UTC)
Skippy? Mmmmm - peanut butter Jeremy ( Blah blah...)
[edit] Pork and charcuterie
Hi, i was intending to develop pork up to FAC at some point. I have some material on historical charcuterie stuff which I may be able to add later, do you want to add a potted summary onto the pork page? Cheers, Casliber (talk · contribs) 23:47, 5 June 2008 (UTC)
[edit] Charcuterie
 |
On 7 June 2008, Did you know? was updated with a fact from the article Charcuterie, which you created or substantially expanded. If you know of another interesting fact from a recently created article, then please suggest it on the Did you know? talk page. |
--BorgQueen (talk) 23:55, 7 June 2008 (UTC)
[edit] Korean Romanization
That is only difference from several Romanization of Korean language. So please read this WP:MOS-KO and Korean Romanization. In English Wikipedia, Revised Romanization is used for Romanization for South Korea related naming convention, but your reference is McCune-Reischauer. --Appletrees (talk) 04:10, 10 June 2008 (UTC)
Hey, I see your achievement today!
What a great expansion in the history of the article. :) As for the Romanization, don't worry, that is at least I can do right now. How is the weather today of your place? (I changed my ID)--Caspian blue (talk) 00:00, 11 June 2008 (UTC)
- In my residence, today's temperature is over 40 Celsius! (maybe over 100 Fahrenheit). Unfortunately, my air conditioner complied to this crazy wheather which means it was out yesterday due to its hard working these days. No sign of raining too. -_- I could not have a time to get it fixed or go shopping. I will bear this, maybe more than 2~3 days. The heat from my computer is unbearable as well in this circumstance. Anyway, I'm so pleased with the new addition, although Goryeo dynasty needs more expansion because during the period, the most sophisticated culture in Korean history was established from its aristocracy, such as Goryeo porcelain, Buddhist cuisine, tea ceremony and confectionery. But you really did the impressive job today (If I were in the position in charge of expanding contents, it would take forever....) As for my screen name, I'd always considered changing it because 1) I did not like the arbitrarily chosen name (I would not expect that I would edit English Wikipedia much except adding photos or interwiki), 2) I had been mistakenly confused with somebody banned long ago, which has draw unnecessary attentions for me so far (Japanese people mostly from off wiki forum), 3) the weather is too hot, so at least I want to feel refreshed from my talk page and user name. That is all. :) --Caspian blue (talk) 00:39, 11 June 2008 (UTC)
- Of course, we can. :) I set up my E-mail long ago, and I actually intended to email you during your absence. Besides, I have some issue regarding cuisine articles these days. You're a professional and academic, so I have a lot of question for you. Also I have a great hunch as well. :) --Caspian blue (talk) 00:42, 11 June 2008 (UTC)
- Oh, I meant my Wiki-email. At the left side bar of my talk page, you can email me via (E-mail this user) I've been monitored by so many people, so I could not reveal it on Wikipedia. :) --Caspian blue (talk) 22:01, 11 June 2008 (UTC)
- That happens to a lot of people due to the poor graphic user interface. However, you have to set up yours first at Wikipedia as well. --Caspian blue (talk) 22:07, 11 June 2008 (UTC)
- Oh, I meant my Wiki-email. At the left side bar of my talk page, you can email me via (E-mail this user) I've been monitored by so many people, so I could not reveal it on Wikipedia. :) --Caspian blue (talk) 22:01, 11 June 2008 (UTC)
[edit] rescuing Butter...
Hi, I noticed your userpage and suddenly thought you may be well-qualified to source and comment on butter, which is a current Featured Article, undergoing a FAR here...there are precious few food articles that are featured and it'd be a shame to lose one. Cheers, Casliber (talk · contribs) 02:33, 11 June 2008 (UTC)
- I'll be honest, I am working on a couple of other big projects, but I will see what I can do tomorrow to source more information. The major issue with the article is the large amount of unsourced info, which is a huge pet peeve of mine. I'll get back to you tomorrow, I have some pretty good sources in my library so I'm sure there is something I can do to help. Just to note, try not to be bothered if I remove info. that I can't source because it will help us keep the article at FA, as I will add other info in its place that will be sourced if I can.--Chef Tanner (talk) 03:00, 11 June 2008 (UTC)
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- Terrific - go for it, and you are welcome to remove that which seems dubious or unsourceable, or add any other info you feel is important too. The main contributor appears to have retired so it is up to those of us around who can help out. I think it looks better than some other articles that appear there and should not require much work. I think this stay open for a few weeks. Cheers, Casliber (talk · contribs) 03:13, 11 June 2008 (UTC)
[edit] Korean dishes
Hi, Tanner. Can you take a look at this template {{Korean cuisine}} that I created last month? It is organized by cooking methods and ingredients. It should be implemented more, and all red links to be blue, but I guess it would be helpful to integrate Korean dishes or cuisine terms. I would appreciate your input on this. Thanks--Caspian blue (talk) 03:50, 12 June 2008 (UTC)
- Okay, actually my head is spinning right now and I can't even edit more due to the hot weather. Then see you tomorrow. :) --Caspian blue (talk) 04:12, 12 June 2008 (UTC)
[edit] Bow wow chow
Chris,
The info about the animal cruelty charges meets the four standards of WP:note, I don't like it either but others my resent it being taken out. You may want to save it for a separate section or sub-section.
--Jeremy ( Blah blah...) 14:50, 12 June 2008 (UTC)
[edit] Commis Chef
Thanks for the reply. As I said to the other guy, I'll get round to doing some citations and such when the stuff stops moving about!! Shame to see that the idea of a Commis is dying out in the US as you say - although, having said that, I certainly wouldn't want to go through it twice in a lifetime!! But I agree with you that the whole Chef article is too short really for such a big subject. --Tuzapicabit (talk) 16:52, 12 June 2008 (UTC)
[edit] Assessment Task force stuff
I got some assessments done today, oh leader of leaders. Looky at my accomplishments here. We can put it on the fridge and everything!
--Jeremy ( Blah blah...) 02:22, 13 June 2008 (UTC)
[edit] And too my dear nanny, I leave...
A BOOT TO THE HEAD!
[edit] The sources are very accurate!
Wow, I guess the author of the book you're referring to for Korean cuisine can read Korean and seems to have profound knowledge of Korean culture. As I was checking on soups and stews section (guk and jjigae), the information are exactly same as that I used although mine is written in all Korean and I could not find such info from English sources anywhere.
I have a couple of question for you. The grouping of the soup or stew-like dishes in Korean cuisine differs from Korean cuisine experts or scholars, but jeongol is generally categorized into stew category. Or jeogol and bokkeum (볶음, stir-fried dish) are compared as a pair. What does the book say about jeongol and bokkeum?
Aside from this question, every time I go to the article, it is full of wonder and new information! v^^v --Caspian blue (talk) 12:16, 13 June 2008 (UTC)
[edit] Damn fine work
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The Half Barnstar | |
| Between you and Caspian blue, the Korean cuisine article is looking fantastic. Here's hoping it stays that way. Jeremy ( Blah blah...) 16:18, 13 June 2008 (UTC) |
BTW, two hours of editorial freedom left. --Jeremy ( Blah blah...) 18:05, 13 June 2008 (UTC)
- Down to one more hour of editorial freedom. --Jeremy ( Blah blah...) 18:55, 13 June 2008 (UTC)
Una hora es 60 minutos. I'll be in Utica around 12 tonight, Dayton tomorrow. Cincinnati on Sunday for a BoSox game. Buffalo on Wednesday and back in Boston on Thursday. I'm going to bypass Kent, bad Karma. I will not be able to watch the page tonight or Wed night. Be vigilant!
20 Minutes until we let slip the dogs of edit-wars. --Jeremy ( Blah blah...) 19:38, 13 June 2008 (UTC)
If you have a time, could you have a comment at WP:ANI? By Badagnani (talk · contribs), I have been reported and accused of blanking his highly important information regarding an incorrect spelling of Samgyetang in Chinese character. Thanks--Caspian blue (talk) 03:59, 14 June 2008 (UTC)
