Talk:Carne asada

message: Is About.com falling under "personal research" to him?--Arlugophotog (talk) 06:34, 23 June 2008 (UTC)
thread_title:  Why does Dunder insist on deleting soundly-researched citations? 

message: People interested in this article may also be interested in purchasing this steak for their own home use.  It is important that they be informed as to the two different ways to order their steaks.  Otherwise, many readers might walk into their local markets and be baffled as to which option they should choose.  Ex. Butcher answers: "Ok, sir, you want preparada or not preparada?"--to which a reader might reply "I wanted Carne Asada."--Butcher: "Yeah, you want it preparada style or no preparada style?"  Please inform them of these differences by leaving it in.--Arlugophotog (talk) 05:38, 23 June 2008 (UTC)
thread_title:  Erasing Entire Paragraphs 

message: The statement that Carne Asada was eaten by indians in the northern U.S. around 200 BC needs clarification.  There were no cows in North or South America in 200 BC, so since Carne Asada is described as a beef dish, it could not have existed in the Americas in 200 BC.  Also, who were these indians and which northern parts?  Please provide a source and a little more information.Gustavsnarp (talk) 16:49, 12 May 2008 (UTC)
replies: text: Bison is closely related to cows - close enough to breed with them. Bison was a staple of the Native American diet.Cousert (talk)  —Preceding undated comment added 16:07, 22 May 2012 (UTC)
thread_title:  Eaten by indians in 200 BC? 

message: My Spanish text book translates asada as roasted, as do the google translation tools. However, I know that both of these sources are often inaccurate and it would be of interest to the article if a native Spanish speaker could confirm the correct translation of asada. Knowledgesmith 21:35, 11 April 2007 (UTC)
thread_title:  Grilled or Roasted 

message: Why is there a link to a seasoning product? Is this, erm, kosher?
:If you didn't notice, most of the text in the link is in the article as a cut and paste.Tralfaz (Ralraz, yech) 15:38, 20 August 2007 (UTC)
thread_title: An ad?

message: The recipe cited looks pretty random. It may in fact be good, but it's hardly authentic. I don't know if this something someone (not Mexican) just made up or if the ingredients are just substitutions. Tabasco sauce (AKA Louisiana hot sauce)? Lime, lemon AND orange juice? (Why not use sour orange juice, available at many Hispanic markets, instead?) If you google a bit you'll easily find better & obviously way more authentic recipes.  —Preceding unsigned comment added by 131.191.40.86 (talk) 01:39, 4 September 2007 (UTC)
thread_title: "Classic" recipe?

message: This is a good, clean article.
Nice.  —Preceding unsigned comment added by 201.160.193.175 (talk) 00:54, 3 November 2007 (UTC)
thread_title:  Good Article 

message: La carne se puede marinar de diferentes modos y creo que cada hogar tiene su toque diferente y utiliza su corte de carne diferente eso lo hace unico en entre diferentes hogares.
Yo me llamo Daniel Dominguez y vivo en CD. Juarez en el estado de Chihuahua travajo en El Paso TX. asi que pues divo de dos relacionadas pero muy diferentes culturas.
Yo preparo la carne de la siguiente forma:
Ingradientes:
Carne: La carne me gusta de diferentes cortes unos son cuando traigo mas dinero que otras veces con esto quiero decir que el corte la mayoria de las veces tiene mucho que ver con mi presupuesto.
Mi favorita es Sirloin o aguallon.
De preferencia de corte fresco y entero de 3/4 de pulgada de grueso.
La salsa de marinar esta compuesta de diferentes salsas convinadas.
Salsa Inglesa
Salsa A1
Salsa de BBQ original.
Jugo de limones
Pimienta 
Sal
Sal de Ajo
Forma de preparar:
En un bowl prepara la mezcla no es en cantidadez exactas yo casi siempre compro las verciones pequeñas de cada articulo y un aproximado de entre 3 y 4 kilos de carne las sales y la pimienta son al gusto pero siempre teniendo en cuenta la cantidad de carne, en un refractario ve depositando pisos de chuletas un piso y con una brocha le pones la mezcla completamente despues otro piso de chuletas y otro de mezcla y asi hasta terminar todo.
Entre mas tiempo te tomes para marinar la carne es mejor, si puedes haslo un dia antes de asar la carne.
Otra cosa importante es la preparacion de el fuego.
Existen en mi casa dos formas de preparar el fuego una es con fogatol y otra con aceite de cocinar.
La de fogatol: deve de ponerse el carbon en el asador y despues mojarse completamente con el fogatol dejalo reposar por lomenos unos 10-15 minutos y despues enciendelo, notaras como lentamente se ira encendiendo completamente dado a que el conbustible a penetrado completamente.
La de aceite de cocinar: deseguro estas pisteando unas sabrosas cheves para la hora de prender el carbon, espero que sean de lata, necesitaras una, parte una por la mitad y hasle unas ranuras verticales a todo el rededo y abrelas como si fuesen unas agarraderas que se utilizaran pera poner cerca el carbon de la pequeña ogera que haras, ponle bastante aceite de cocinar y una servilleta de rollo asu vez hasla como mecha.
Pon el carbon ceca para que valla agarrando fuego y ve dispersando el fuego con aire(esta forma es mucho mas dificil pero muy varata y entretenida).
Deveras compañar tu carne asada con papas asadas, chiles california, chiles jalapeños toreados, cebollitas de ravo asaditas, guacamole queso fundido y tortillas de maiz y de harina a y claro sus cervezas bien eladotas.....
Disfruta....
Daniel Dominguez
El Paso TX.
12.5.2007  —Preceding unsigned comment added by 216.63.253.186 (talk) 17:40, 5 December 2007 (UTC)
thread_title:  How to make.... 

message: The Honduran variant has little to no place in this article as when people are searching for the words "carne" and "asada" in an English wiki, we know full well they are looking for the American usage of the two terms. We also know that the next 5,000 hits for "carne asada" are going to be from people living in the U.S. curious about what they hear their Mexican/Mexican-American community members call "carne asada". They see the words used together on thousands and thousands of meat markets on U.S. soil. There is very little chance that web users are passing by Honduran meat markets seeing these signs on windows enough to warrant having it posted here.--Arlugophotog (talk) 05:28, 27 May 2008 (UTC)
thread_title:  Honduran variant has no place here 

message: Honduran variant can only open the flood gates to every other country's version of a Carne Asada.  Next the article will be wrought with versions from every nation/region/territory on the globe.  It should be removed immediately before the focus of the article is on Sudanese kebab recipes, which as also a version of carne asadas.--Arlugophotog (talk) 05:36, 27 May 2008 (UTC)
thread_title:  Honduran variant can only open the flood gates to every other country's version of a Carne Asada 

message: Which makes sense as rotisseries, spits or cooking by proximity would be completely normal in the Spanish and Mexican territories described in the article before the annexation by the U.S. and its "Grills".  —Preceding unsigned comment added by Arlugophotog (talk • contribs) 05:28, 30 May 2008 (UTC)
thread_title:  It does Not mean Grilled 

message: In my opinion, the pairing of the meat with guacamole is more important than just "commonly accompanied".  To many people in the southwestern united states, it really isn't carne asada if it doesnt have guacamole.Kevintheomanharris (talk) 14:57, 30 May 2008 (UTC)
thread_title:  Guacamole 

message: You've managed to completely wipe out crucial information that people who don't know a whole bunch about Carne Asada will be in a conundrum about.  By this, I mean, you've deleted the section on differences in the prepared and unprepared meat cuts.  Folks will now have no idea this is a purchasing option at their local meat market.  We're supposed to be enlightening people here to great detail and knowing the difference in the two choices of Carne is a huge part of enjoying one's barbecue (that was the point of someone looking this article up, right?).  
Also, kudos, for you completely deleting that vital portion of the article but leaving the portion regarding Honduran carneada.  That's great, hey listen: I'm sure the Greeks also have a roasted meat that they want to post in this article as well, but it's not Carne Asada; goodness gracious, redirect the carneada to its own article.
Like was said earlier, if this article begins to post what Carne Asada is in other countries, then next is what it would be in other languages, than it's going to be difficult to find out what Carne Asada is here, in the U.S., where people are looking up what Carne Asada is in the South West, where it is emulated from.  Good grief, dude.
Why don't you go and NOT delete the portion on the article about Football where two college kids list another way Football is played with their dirty clothes in the laundry room, but delete the part where it lists the difference between Football and Soccer?
Real men of geniousssssss.--Arlugophotog (talk) 19:12, 14 June 2008 (UTC)
replies: text: Calm down, there's always the edit history to go back to. JBSupreme should have been giving some descriptions. It looks like you are probably right that he deleted a bunch of useful stuff. I'll add some of it back. In the future, you should be bold and revert changes you think detract from the article. If you reverted JBSupreme's edits along with a clear summary of why you reverted them, I doubt anyone would disagree. —Ben FrantzDale (talk) 19:44, 14 June 2008 (UTC)
thread_title:  Way to go JBSupreme! 

message: It shouldn't be the case that each and everything in the article be cited.  We are dealing with a territory in which there are no real newspaper or primary sources to document what is added to the article.  
For example, if someone should write "as is commonly done in these states", unless someone Talks back citing some personal history that differs from that, it should not require a citation; as it should be kept in mind that if 15% of that state in Mexico does it--it's common.  I know, I know, "but how do you know it's 15%?"  Well, it's like saying "dog" at the end of sentences is common in the U.S.--you would be right.  But how on Earth are we to supply the data on that tidbit?  Sure, we can cite urbandictionary.com, but that doesn;t mean it's common (a few hundred users saying they use it all day doesn;t mean it is).  But we know it is common. We just know.  So when someone writes (contributes), and you guys demand citations and references, well, guess what?  It then risks being deleted altogether and then left out of the pool of knowledge Wiki is trying to build here on all things Mexico.--Arlugophotog (talk) 05:52, 22 June 2008 (UTC)
thread_title:  Re: Citations Everywhere 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 20:33, 3 July 2008 (UTC)
replies: text: This tag was accuratly placed, Carne Asada is food and should be placed in this project.Millertime246 (talk) 20:39, 24 October 2011 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Most common Nicaraguan street food. Prepared by marinating beef cuts in a mixture of bitter orange juice (naranja agria or seville orange), ground onion, garlic, peppers and a touch of vinegar and cumin. Grilled over wood charcoal and served with gallo pinto (rice and beans mix), tajadas (deep fried green plantain chips) and a king of cole slaw made with shredded cabbage and diced tomatoes with vinegar, salt and sometimes cilantro.--Nicjgaz (talk) 22:03, 22 April 2009 (UTC)
thread_title:  Nicaraguan Carne Asada 

message: Carne asada means flavored meat or seasioned meat  —Preceding unsigned comment added by 24.121.25.209 (talk) 17:21, 23 April 2011 (UTC)
replies: text: You should add different ways to make carne asada, or different occasions when its traditional to do it.Millertime246 (talk) 20:39, 24 October 2011 (UTC)
thread_title:  ask a mexican... 

message: Substituted at 10:57, 29 April 2016 (UTC)
thread_title: Assessment comment

message: Hello fellow Wikipedians,
I have just modified one external link on Carne asada. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
*Added archive https://web.archive.org/web/20131224101132/http://www.ifood.tv/network/carne_asada to http://www.ifood.tv/network/carne_asada
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
Cheers.—InternetArchiveBot (Report bug) 08:49, 30 December 2017 (UTC)
thread_title:  External links modified 

message: Asada does not mean roasted in Spanish. If you use google translate you might think it does, but it does not. The word for roasted is rostizado. Therefore carne asada literally translates to grilled meat and we should get rid of the completely irrelevant section talking about roast beef. 205.185.99.91 (talk) 23:11, 2 March 2023 (UTC)
thread_title:  Asada does not mean roasted 

message: The redirect Grilled beef has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at  until a consensus is reached.  :3 F4U (they/it) 11:24, 21 March 2023 (UTC)
thread_title:  "[[:Grilled beef]]" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]]