Talk:Muscovado

message: This is my first edit, be kind to me.  :)
Kamileon 04:35, 10 November 2005 (UTC)
thread_title: Untitled

message: Re the caption on the picture: there is no such thing as "regular" brown sugar, there is dark and there is light, at least in my part of the world. Which kind is the "regular" in the picture?--Ericjs (talk) 03:24, 27 January 2011 (UTC)
replies: text: The caption is still the same and I just thought exactly the same thing, a term such as "regular" needs qualification, there are many different types of brown sugars, but none, to my knowledge, named "regular".Anonymous watcher (talk) 14:46, 23 October 2012 (UTC)
thread_title:  "regular" brown sugar 

message: I just finished reading both "brown sugar" and "Muscovado", which I navigated to from "brown sugar".  Personally, I like that they were separate.  I often prefer shorter articles with just the information I am looking for, rather than long involved multi-subject explanations.  I was interested in finding out more, some people may not, therefore having the detailed information about "Muscovado" included in "brown sugar" would have been too much information for some.  Also, it allows for more specialty editors.  I like there are good links within the articles.  More information is always available.
:Keep the two articles separate.  There is enough here to have its own article, wio the brown sugar article. Benthatsme (talk) 17:29, 1 March 2014 (UTC)
replies: text: Agreed. Admittedly, some may find opening multiple articles cumbersome. Others, like myself and 184.101.55.244, above, find it less cumbersome than having to scout around (often back-and-forth) within one longer article.--Chris Madden (talk) 18:30, 13 February 2014 (UTC)
thread_title:  discussion about combining 

message: This is to further explain that the Indian Meethe Chawal (literally 'sweetened rice') is similar to the filipino Bibingka, similar but different. Just to preempt any discussion, differences are (a) Indian sweet rice is  made from from the locally grown "long slender grain" rice varieties such as Basmati, whereas Bibingka is usually made from the locally grown "short and thick grained sticky rice". In the Indian recipe, each rice grain remains separate. In the filipino recipe the sticky rice is lumped together in the form of cake. Both are traditionally prepared from the unrefined jaggery or muscovado, but these days people also use regular refined white sugar. 2404:E800:E61E:452:3975:8AA8:CB3:F650 (talk)  —Preceding undated comment added 00:14, 18 June 2017 (UTC)
replies: text: This is straying too far from the topic of Muscovado. The image caption only needs to say what is pictured and why it is relevant. I think we now have too many images of food made using Muscovado / Khandsari / Khand. I think one sweet and one beverage is enough, I suggest we keep the picture of Besan Laddu, as this is best of the photos, and also the the picture of tea and coffee. Verbcatcher (talk) 00:27, 18 June 2017 (UTC)

text: ok. keep those two pics, I suggest go ahead and delete the fourth pic, and move the "Meethe Chxwal"/Bibingka to nutrition section, that way article is more relatable to several cultures. Bear in mind 58% of consumption and production is in India, hence the article is India heavy. Will be nicer to get some bilingual spanish/portugese editors to review as well to capture stuff we have omitted. 2404:E800:E61E:452:3975:8AA8:CB3:F650 (talk)  —Preceding undated comment added 00:46, 18 June 2017 (UTC)
thread_title: Filipino Bibingka and Indian Meethe Chawal