Talk:Filo

message: Michael Fourman, thanks for your contributions.
In the literature on baklava and phyllo (see the baklava] article for full bibliography), Apicius's recipe is not mentioned.  Do you have a good source for interpreting his recipe as phyllo-like rather than (say) pie-dough like? --Macrakis 13:29, 4 April 2007 (UTC)
replies: text: Well, going to the local Bosnian restaurant to verify that baklava is indeed made with phyllo-like dough might conceivably be considered to constitute original research, thus not conforming to wikipedia guidelines :), but trust me, it indeed is made with phyllo (btw, we in Croatia also call the stuf kore). --bonzi 16:30, 18 June 2007 (UTC)

text: It is something like a precursor for lasagna, but closer to Greek pitas made with filo. ... sheets of filo, ... are not the same as what Cato used.  Secondly, the recipe for placenta calls for alternating layers of tracta dough (which seems like fresh lasagna rather than phyllo) and a chesse mixture, that is, no fat between layers of dough which would create the flakiness. What exactly tracta was is actually a matter of dispute, and the name seems to have covered at least two different things, as described in Apicius and in Cato. Finally, working directly from primary sources like Apicius and Cato is original research. --Macrakis 18:05, 18 June 2007 (UTC)
thread_title: Apicius

message: Michael Fourman, I believe 'yufka' has two distinct meanings in Turkish cooking, one a flatbread, the other phyllo.  I have checked a couple of sources (e.g. Venice Lamb, The Home Book of Turkish Cookery; the Oxford Companion to Food s.v. 'filo') which agree that pastry yufka is not cooked.  Perhaps you are unintentionally conflating bastilla, pastry yufka, and bread yufka?  --Macrakis 13:29, 4 April 2007 (UTC)
thread_title: Yufka

message: Who may write or review an article?
A sensate answer is a person who knows about the subject and can sustain its knowledge with bibliographical cites.
What is going on in wikipedia, everyone who thinks (s)he can modify anything, just does it.
I came here to see a recipe about filo dough, the variants the physical and chemical aspects, but I find a very superficial article, and stupid discussions.
The recipe of filo dough was in the strudel article, but was erased without discussion because "wikipedia is not a recipe book"
here a discussion on the name. Yufka is filo in Turkey, cooked yufka is used as bread. 
I discovered that it in searching how to do filo dough in other more serious places in the web.
A cite to wikipedia is considered ridiculous because the lack of commitment in writing articles, vanity is wining and vanity from ignorant people who think they are the owner of this collective effort.
I have seen articles replacing a serious text with high school notes, plenty of errors. 
I gave up in helping wikipedia with this attitude, and consider not a  reliable source.
Keep ruining this beautiful romantic dream of collaboration, ego wins!!!!  — Preceding unsigned comment added by 189.140.244.228 (talk) 22:44, 18 June 2011 (UTC)
replies: text: I agree whole-heartedly, yet allow me to make a point. The reason that you ran into trouble in this article, is because of the Turkish nationalistic intention of hijacking all foods that are indigenous to Asia Minor (Armenian, Greek) as having miraculously come over from Central Asia, all while presumably the Greeks and Armenians ate nothing until the charitable Turks arrived from Central Asia to introduce all the wonderful foods that the whole world eats today. Look at the source even here for phyllo. Although it is a Greek name let's leave that for another discussion. Apparently "an early form" "comes from Central Asia", as in yufka, which is actually nothing more than a form of Armenian Lavash bread, which actually existed before the word "Turk" itself. Of course it is taboo to use such ideas here, because some people have decided that since Turks live in Asia Minor today, and since they came from Central Asia, then all foods which they hijacked from the indigenous peoples must also come from Central Asia, of course at the expense of truth and reality. Welcome to the world of Turkish Nationalist Rhetoric, and it's rape and plunder of wikipedia.Thinkfood (talk) 00:33, 10 October 2011 (UTC)
replies: text: Instead of just complaining, why don't you find some good, solid sources?  I have actually looked for good sources in a variety of places (not just online), and it's very hard to find serious sources based on real research.  There are a lot of unsubstantiated claims floating around, but not much solid work.  Perry, whatever his flaws, seems to have done some real research, and has no obvious axe to grind. --Macrakis (talk) 01:33, 10 October 2011 (UTC)
thread_title:  The fall down of Wikipedia  

message: What the hell is oscet?  — Preceding unsigned comment added by 96.41.120.216 (talk) 10:03, 8 January 2014 (UTC)
replies: text: Thanks for pointing this out. This was vandalism, and I've removed it. --Macrakis (talk) 01:04, 1 February 2014 (UTC)
thread_title:  Oscet 

message: its clone of ancient turkish yufka.not a greek product.like feta.  — Preceding unsigned comment added by 212.252.66.174 (talk) 10:05, 18 October 2014 (UTC)
thread_title:  yufka 

message: What grain is used? Is it wheat?  Can it be multi-grain?
2600:1003:B01F:672E:0:30:11DA:DA01 (talk) 13:23, 26 December 2016 (UTC)
thread_title: What kind of flour?