lflage/wiki-talks huggingface dataset:
Talk:Brochette

message: No mention of an alternate definition popular in America (at least)? Brochette commonly means 'bacon-wrapped', as in shrimp wrapped in bacon and grilled on a skewer.  — Preceding unsigned comment added by 70.115.193.74 (talk) 07:39, 24 July 2011 (UTC)

message: Since we already have the skewer article which discusses the skewer and various related dishes of skewered food, I felt that this article should be about French-related food. In English, skewer is by far the more common word, and probably "kebab" too, to refer in a general way to food on skewers. When we say "brochette", it's usually in relation to a French-influenced cuisine, "lamb en brochette" etc. So I removed the material related to pinchos, kebabs and so on. But after that, there was almost nothing left, so I've just redirected it to the skewer article for now. If anyone wants to bring the page back and expand it, go ahead. --IamNotU (talk) 01:38, 10 January 2018 (UTC)
thread_title:  Redirected to [[Skewer]]
Talk:Rouille

message: Actual rouille is reddish-brown or rust-colored ("rouille" is the French word for "rust.") Here's a supporting article: https://www.delightedcooking.com/what-is-rouille.htm
and here are a few photos of commercially prepared rouille (that aren't covered by an open license) https://www.luximer.com/1319-thickbox_default/rouille-crustarmor.jpg and https://cdn.shopify.com/s/files/1/0111/1729/7722/products/BP0030_Rouille_90g_1000x1000.jpg?v=1574785466
But the photo in the article appears to be mashed potatoes. Kchwe (talk) 17:22, 22 August 2022 (UTC)
thread_title:  Wrong photo?
Talk:Galantine

message: An untranslated Chaucer quote?  Really?  Could someone who speaks Middle English please translate this?  I can't make heads or tails of it. 146.6.205.85 (talk) 22:34, 16 August 2010 (UTC)
replies: text: Those little numbers in the text are footnotes. They are blue because you can click on them with your mouse and read the translation.Norton Anthology: Chaucer, "To Rosamond": "There was never a pike wallowed in galauntine sauce as I in love am wallowed and rolled". 
To Rosamond"  Wikipedia isn't as pretentious as you might imagine. Really.--Wetman (talk) 00:04, 17 August 2010 (UTC)
thread_title:  Middle English
Talk:Socca

message: The game is not popular. For example, the US national team is entirely formed from from residents of El Paso . I am not sure this can be considered WP:SIGCOV. The sources currently in the article are not serious (federation site + article in Russian in a random sport-related online publication). Викидим (talk) 09:44, 2 May 2024 (UTC)
thread_title:  Notability issues
Talk:Verjuice

message: From programme abstract (broadcast 5 April 2010):
It's been described as "the soya sauce of European cuisine": Verjuice--the unfermented juice of unripe fruit, often grapes. The Greeks used it, the Romans used it, the French, the Italians... And even we used it until the Industrial Revolution. Most farmhouses would have kept a barrel made from crab apples... Now Michelin chefs are queuing up to get hold of it again. But is it worth using in our own kitchens? Sheila Dillon visits food historian Ivan Day and hears from Verjuice 'crusader' Maggie Beer in her vineyard near Adelaide, South Australia. She tastes what is currently on the market and samples some historic verjuice-based dishes.
Providing the following links:
* Maggie Beer (www.maggiebeer.com.au)
* Of Wine and Yabbies (www.ofwineandyabbies.com)
* Ivan Day (www.historicfood.com)
* Verjuice UK (www.verjuice.co.uk)  —Preceding unsigned comment added by Beanary (talk • contribs) 21:24, 21 September 2010 (UTC)
thread_title: BBC Food Programme
Talk:Beef bourguignon

message: As a french, and regularly cooking beef bourguignon myself, I always have seen my ancestors make this meal with carrots and potatoes, rather than pastas. In a beef bourguignon, the meat always looks black, so don't believe false advertings which show you meat having another color.  — Preceding unsigned comment added by 82.239.21.220 (talk) 12:33, 21 March 2015 (UTC)
thread_title:  Précision 

message: Is a cheap American cabernet the best wine to have in the frame for this particular dish? Not that it isn't perfectly good cooking wine and produce something tasty (and AAMOF it's also a decent tablewine and a good value), but just from the encyclopedic POV, y'know? 67.60.187.45 (talk) 23:14, 26 February 2017 (UTC)
thread_title:  photo 

message: Can't we find a photo that shows the characteristic pearl onions and bacon {{and mushrooms --Macrakis (talk) 18:34, 15 June 2018 (UTC)
replies: text: Well, I suppose I could use it as an excuse to cook one this weekend and take a pic.:) I'll look around. Problem is finding one without copyright problems. O3000 (talk) 20:45, 13 June 2018 (UTC)
thread_title: Better illustration
Talk:Choucroute garnie

message: "Phonologically Frenchified?"  What exactly does that mean?  —Preceding unsigned comment added by 69.140.29.251 (talk) 18:43, 23 October 2007 (UTC)
replies: text: It means that it has been rewritten according to French pronounciation rules to sound like "Sürkrüt". --B3rnd (talk) 17:06, 8 May 2009 (UTC)
thread_title: Untitled

message: The second picture didn't look like Choucroute (garnie... but everybody in France say Choucroute ). The cabbage is all but invisible and seems to be fresh cabbage not sauerkraut.
Nobody use Toulouse sausage in Choucroute. It's like  Chili con Carne in a New England speciality restaurant.
A book is quoted as "traditional": Ali-Bab 500 recettes...  This book is not more "traditional" nor authoritative than any of the uncountable recipes complilation book edited in french or any other language. The quote of this book is totally arbitrary and irrelevant. Why this one rather than another? Perhaps the author of the article happenend to own this book.
I proposed the suppression of the said picture and quote.
86.248.93.165 (talk) 11:11, 17 June 2022 (UTC)
thread_title:  Toulouse !
Talk:Ganzeltopf

message: At present it does not say what the ingredients are, unless it is made of winter vegetables. It appears to say the winter vegetables and the wine are served with it but is this true?--Johnsoniensis (talk) 19:02, 28 July 2016 (UTC)
replies: text: The main ingredient is from the goose; "ganzeltopf" seems to be a French loanword from German in which "Topf" means "pot".--Johnsoniensis (talk) 07:41, 30 July 2016 (UTC)
thread_title: Confusing
Talk:Flammekueche

message: Aren't ther sweet varieties for dessert? --Error 17:16, 28 January 2007 (UTC)
replies: text: Yes, there are sweet variations for dessert. While in Paris, I had both cinnamon apple a chocolate. --74.137.224.33 (talk) 16:23, 19 March 2008 (UTC)
thread_title: Sweet

message: God ! This is not a real tarte flambée, the only real tarte flambée are made in alsace ! This photo is a Pie !  
edit : and the history of tarte flambée is not a legend ! —Preceding unsigned comment added by 81.51.150.45 (talk) 16:18, 28 August 2009 (UTC)
replies: text: If you have a better photo, feel free to contribute it! 61.50.138.228 (talk) 02:01, 26 January 2013 (UTC)
thread_title:  Alsatian man

message: Corrected: It is "Flammkuechle" (meaning flamed cookie), not "Flammkueche" (meaning kitchen in flames, if ever used)  — Preceding unsigned comment added by 87.187.168.229 (talk) 18:39, 12 January 2014 (UTC)
replies: text: That is not correct. Kitchen is "Kuchi" or "Kucha" in Alsatian, "Kueche" is indeed "pie/cake". The version used in this dictionary is "Flàmmaküacha" and in this one it is "Flàmmeküeche". "Flammekueche" is a different spelling, but all three are pronounced the same. --Terfili (talk) 07:00, 3 March 2014 (UTC)
thread_title:   Alsatian name
Talk:Pot-au-feu

message: I suggest adding the above link, as pottage was traditionally a continuous stew as well. 5.81.157.178 (talk) 13:19, 21 October 2013 (UTC)
thread_title: Pottage link in 'see also'

message: Hi, in what way is marrowbone "cartilaginous meat" ...?  T 46.212.185.190 (talk) 06:05, 4 April 2022 (UTC)
thread_title:  Bone of contention
Talk:Pressed duck

message: A strangled duck served in it's own blood... that's repulsive.Gymnophoria (talk) 15:38, 11 March 2014 (UTC)
thread_title: [Untitled]
Talk:Salade niçoise

message: https://en.wikipedia.org/wiki/List_of_English_words_of_French_origin#Cuisine does not distinguish between the "Frenchiness" (foreignness) of the borrowings "pâté" and the borrowed "mustard."MichelleInSanMarcos (talk) 23:51, 3 August 2018 (UTC)
thread_title: Poor Choice

message: This needs one of those IPA pronunciation guides. I've removed the line "Proper pronunciation is nee - swahz" because there's a proper way to describe the pronunciation and that's not it. Anyone know how to do it? James A. Stewart 01:50, 16 February 2007 (UTC)
thread_title: Pronunciation

message: I am French,and I live in Nice,so I can assure you the ingredients listed in this article are not the actual ones!!
Salade nicoise DOES NOT contain green beans,potatoes nor any other "cooked" vegetables.
If you want to make a REAL salade nicoise,you must use these (and only these) ingredients:
tomatoes - cucumbers - artichokes - green peppers - onions - basil - garlic - hard boiled eggs - anchovies - black olives
(olive oil,salt and pepper of course)
Here is a link to the salade nicoise recipe and to the french wikipedia article .
It's in french but easy to understand with a simple dictionnary.  —Preceding unsigned comment added by 86.193.115.201 (talk) 15:18, 1 June 2008 (UTC)
thread_title:  Salade Nicoise ingredients 

message: I think the missed concept is that there are at least two salads that are going by the Niçoise name.  One is the traditional version with raw vegetables, peppers, artichokes, and no green beans or potatoes, etc.  The other is one with blanched Green Beans, and Red Potatoes.  Both are called Niçoise.
My guess, being an American, is that the one with Potatoes is an "American" form.  In most places in America that serve the salad, you will find potatoes and green beans--in most recipes  you search online, you find these too. I cannot speak for Canadian or Australian, or English versions of the Salad.  I would suggest rewriting this noting that there are two distinct salads that have the same name--one is an authentic Nice salad, and one is called Niçoise but has potatoes and green beans.
IF anyone can find a source for the potato-version being an American invention, it should be noted as such, and the other as the traditional or authentic version.  —Preceding unsigned comment added by Deaghaidh (talk • contribs) 03:31, 5 August 2010 (UTC)
thread_title:  Obviously Two Salads with the Same/Similar Name 

message: The caption to the first picture says "A traditional salade niçoise", but the caption to the second picture says "A non-traditional salad niçoise". Is the omission of the e deliberate? MPS1992 (talk) 23:18, 20 December 2016 (UTC)
thread_title:  Salade and salad in captions 

message: The inclusion of artichoke hearts in the list of common raw ingredients seems out of place. I don't believe that artichokes are normally eaten raw. They are always cooked in some manner. Canned or jarred artichoke hearts have been processed and that includes some type of cooking. Ksbooth (talk) 22:13, 6 July 2023 (UTC)
thread_title:  Artichokes as "raw ingredients"
Talk:Escabeche

message: Can it also be made with poultry or vegetables (instead of fish)? Badagnani 23:46, 11 August 2007 (UTC)
replies: text: This at least here in Honduras, escabeche refers to the process but doesn't generally involve fish. 200.59.26.102 (talk) 15:16, 14 December 2015 (UTC)
thread_title: Other varieties

message: In my limited experience, Jamaican escovitch is not marinated overnight, but is fried and then covered with the hot vinegar sauce. --Richardson mcphillips (talk) 18:05, 7 May 2019 (UTC)
thread_title:  Jamaican 

message: isn't “escabeche” just the Spanish translation of the https://en.wikipedia.org/wiki/Pickling technic?  — Preceding unsigned comment added by Apicou (talk • contribs) 10:35, 7 February 2020 (UTC)
thread_title:  Spanish translation of pickles?
Talk:Confiture de lait

message: Is there any difference between confiture de lait and dulce de leche? If not, or if the difference is small, I would suggest merging the two articles someway.
Also:
this makes no sense, should that be 'a fork'? Sawtoothcoriander (talk) 11:14, 18 November 2019 (UTC)
thread_title:  Dulce de leche
Talk:Gratin dauphinois

message: For the records, I'm french and never heard the name potatoes à la dauphinoise in french. Never. Ever... Potatoes is an english word, not used in french (at least with this recepie) --RawWriter (talk) 21:44, 4 February 2020 (UTC)
replies: text: Well, duh. Maikel (talk) 22:51, 6 March 2020 (UTC)

text: Thanks for the input. Your personal experiences aren't relevant. 73.145.175.54 (talk) 04:52, 29 November 2020 (UTC)

text: In British English this dish is normally called 'Potatoes Dauphinoise' or 'Dauphinoise Potatoes', which is definitely Franglais not French. --Ef80 (talk) 17:46, 24 October 2022 (UTC)
thread_title:  potatoes à la dauphinoise 

message: Quote: cooked in a buttered dish rubbed with garlic
I challenge anyone to rub a buttered dish with garlic. How do you do that? Utter hocus pocus. BTW buttering the dish doesn't help it come out of the dish after baking any easier, if that was the idea. Maikel (talk) 22:51, 6 March 2020 (UTC)
replies: text: The garlic is rubbed onto the dish before the butter. Hope that helps. 73.145.175.54 (talk) 04:55, 29 November 2020 (UTC)
thread_title: Abracadabra
Talk:Steak au poivre

message: No need to remove this.  Please explain your intent to make this article better by removal.  Thanks!--al95521 07:06, 13 February 2007 (UTC)
replies: text: Because I think this infobox is more accurate for Short Loin and beef cut is not a good representation of a Steak au poivre. Pixeltoo 13:39, 14 February 2007 (UTC)
replies: text: Why? Just about every steak I know has beefbox... JoeSmack Talk 19:00, 14 February 2007 (UTC)
replies: text: Because (imo) Infobox came from the object  representation in computer science and this representation doesn't fit to this article/concept/object. The title of the infobox doesn't match with the title of the article (Steak au poivre != Beef Cuts). Whereas it's not the case for the other articles like (for example): New York City, Volga River, Ursa Major, Japan. The reason is that you confuse the recipe (Steak au poivre) with the main ingredient (steak). Pixeltoo 12:33, 15 February 2007 (UTC)
replies: text: Wikipedia is not an indiscriminate collection of information, which includes instruction manuals for recipes. If that is all this article is, it should be AfDed. JoeSmack Talk 13:28, 15 February 2007 (UTC)
replies: text: If you want to remove it. That fine for me. There is no problem any more. But that seems to be exaggerated. I just want remove the infobox. You want to keep it. I explain why this infobox is irrelevent. You want to delete the whole article. weird. :( That not my problem anymore.  Pixeltoo 16:40, 15 February 2007 (UTC)
thread_title:  Removal of beefbox 

message: Does anyone know why we have this pronunciation? Nothing in the article notes that this should be included in some way. Savvyjack23 (talk) 18:45, 21 July 2016 (UTC)
thread_title: Quebec French pronunciation?

message: This is not an Au Poivre. You can clearly see that the sauce drizzled over the steak in the image is hollandaise, rather than Au Poivre.
Hollandaise and Au Poivre are completely unrelated: Au Poivre is made from deglazing beef sucs with shallots at high heat, whereas Hollandaise is made from whisking egg at low heat. I believe this image should be removed because it does not accurately depict the subject matter of the article and in fact it is misleading.
24.45.45.114 (talk) 06:26, 26 February 2017 (UTC)
thread_title:  "Mexican Pepper Steak"
Talk:Fourth power

message: I've expanded the article, improved its formatting, added links to OEIS and MathWorld, and recategorised it. I think it now deserves to be kept, so I've removed the prod tag. One further comment - the prod tag comment said there are no articles on second powers or third powers - in fact, there are; they are called square number and cube (arithmetic). Gandalf61 11:57, 8 January 2007 (UTC)
replies: text: This is certainly an improvement; but compare to Square number or even cube (arithmetic). Is there notable content here? Maybe the reference to Waring's problem, but that's in that article. Septentrionalis PMAnderson 03:04, 9 January 2007 (UTC)
replies: text: I have always thought there was some flexibility with the number articles; so long as the powers don't expand beyond 4, it doesn't seem worse to me (personally) if they stop at 4 rather than 3. When I put the prod, I didn't realize there were articles for 2 and 3. CMummert 03:36, 9 January 2007 (UTC)
thread_title: Expanded and removed prod tag

message: If I multiply n by itself once, I get n squared;  if I multiply n by itself twice, I get n cubed...
I've changed the article to lessen confusion  (I hope)
NitPicker769 (talk) 04:46, 17 November 2012 (UTC)
thread_title:  Multiply how many times? 

message: I’m not a native English-speaker, and neither have I been to an English-speaking school, yet I’m interested in knowing how to actually say, like teachers and pupils do, things like :
* would a teacher instruct "put N to the fourth power" or "take N’s fourth power" or anything else?
* how do you say aloud -when for instance reading aloud an equation’s terms- something like "15⁴"? do you say "fifteen’s fourth"? (in French we say "quinze (à la) puissance quatre")
Maybe it would be possible to rephrase some sentences of the article in order to provide several different syntaxical contexts, and give satisfaction to the curiosity of non-English-speakers.
Thanks in advance if anyone can figure this out. --Sophievm (talk) 18:41, 24 November 2012 (UTC)
thread_title:  More vocabulary please 

message: In my opinion, inline < math> tags in sentences rarely work well.  I propose replacing:
* if a number ends in 5 its fourth power ends in 25 (in fact in 0625)
with
* if a number ends in , its fourth power ends in  (in fact, in ).  — Arthur Rubin  (talk) 16:25, 28 November 2019 (UTC)
thread_title:  Formatting 

message: The section on last digits in senary are somewhat interesting and accurate, but senary is not used.  Perhaps a section on duodecimal might be added?  — Arthur Rubin  (talk) 16:27, 28 November 2019 (UTC)
replies: text: Is there something special about base-6 that is not shared by other bases except 10? If not I think it should be deleted. Base-10 is only interesting because it's what humans use.Spitzak (talk) 00:12, 25 August 2020 (UTC)
thread_title:  Senary
Talk:Rob Thomson

message: Can someone please get a more recent image of Rob Thomson? That image of him is from when he was a Yankee which he hasn't been for YEARS. It is outdated.  Phoenix X Maximus (talk) 02:15, 14 October 2023 (UTC)
replies: text: Agreed 2601:48:1:FE80:81E8:3F57:E7AC:7E8D (talk) 03:51, 18 October 2023 (UTC)
thread_title:  Infobox Image
Talk:Giovanni's Room

message: This section is messily worded - I've done my best to clear it up, but it's still not great. The citation provided clarifies what is meant, but this still isn't exactly well written.   — Preceding unsigned comment added by Redstripytshirt (talk • contribs) 11:54, 12 December 2018 (UTC)
thread_title: Literary significance and criticism

message: Oh gawd, this story is awesome. 74.1.90.110
It was published in 1956 or 1957? In this article there are two different dates od pubblication.  —Preceding unsigned comment added by 81.208.83.215 (talk) 10:59, 8 September 2007 (UTC)
thread_title: Untitled

message: The major themes section needs to be less conversational and contain citations to back the themes and issues in the book.Npd2983 (talk) 17:59, 20 July 2008 (UTC)
thread_title: Major Themes

message: This article needs spoiler alerts in the many notes where it regards the plot. Avemonbassin (talk) 18:15, 27 June 2020 (UTC)
replies: text: Wikipedia doesn't use spoiler alerts; see Wikipedia:Spoiler for more details. — OwenBlacker (he/him; Talk) 09:37, 28 December 2023 (UTC)
thread_title:  Spoilers
Talk:USB/Archive 2

message: Anyone care to write someting about the inclusion of USB2 in the ExpressCard-standard? -- Henriok 21:19, 9 October 2006 (UTC)
thread_title:  USB2 and ExpressCard 

message: Couldn't they upgrade the connecter ports in such a way that it would be backwards compatable, but offering yet more data? Or would it be easier to provide a future proofed format in the first place? - 68.228.33.74 06:02, 17 October 2006 (UTC)
replies: text: That's what they did with USB 2.0--Jack 04:20, 24 October 2006 (UTC)
thread_title:  Potential for Growth 

message: Seems like an ad. Did eltima put this here? Could someone ivestigate the IP of whomever it was that added this? Could more software vendors be added (NOT BY THE VENDORS) to make this part of the article more legit, or remove the "Software Vendors" part of the article if that is not possible? (24.99.192.9 05:12, 21 October 2006 (UTC)
replies: text: Also the "Communication with USB devices" section looks like a bunch of advertisements for various products and projects. 64.171.162.77 01:58, 10 December 2006 (UTC)
thread_title:  Software vendors (eltima) 

message: I think a comparison table between the maximum length of a USB cable versus length of serial cables and parallel could be a good point. This is because in industry, the serial cable can fit better some applications like remote monitoring of devices. 200.57.23.253 15:01, 24 October 2006 (UTC)
thread_title:  Comparison table 

message: I think that the title of the comparison between firewire section should be "USB vs firewire" or comparison between "usb and firewire"  bea cause it looks like a section anbout Firewire itself.  --Guillo7x 23:26, 5 November 2006 (UTC)
thread_title:  Firewire section title 

message: Some cameras/mp3 players etc use 4-pin mini B connectors, some use 5-pin.  This subject seems to not appear in the article.  Would someone who understands it please add these details? 69.87.193.56 19:26, 30 November 2006 (UTC)
replies: text: Afaict the official mini-b connector is 5 pin, however there are a wide variety of unofficial connectors arround. Plugwash 20:30, 1 December 2006 (UTC)
thread_title:  Mini B 4-pin vs. 5-pin 

message: The main wikipedia USB article is superb - really. 
--Gautam3 07:18, 13 November 2006 (UTC)
thread_title:  Excellent Article 

message: USB.org has a licensing program for their logo. 
*http://www.usb.org/press/weblink
Is it better to get a license from them rather then to use the "it is believed...low resolution"?  There are also some restriction of the usage and display of the logo if we do.
--Dispenser 04:37, 2 December 2006 (UTC)
thread_title:  High res logos? 

message: I think it would be best to either use either footnotes or links, preferably footnotes. Also, please follow Wikipedia's guidelines when citing sources. Ceros 04:20, 5 December 2006 (UTC)
thread_title:  Cleanup references