Talk:Fricassee

message: What is being described as "cajun fricassee" is actually chicken CREOLE.  — Preceding unsigned comment added by Mrbentley (talk • contribs) 13:30, 17 March 2012 (UTC)
thread_title: (Untitled)

message: Removed the following external link: Fricassée.  Seems the BBC removed its food glossary and the link was not so much broken as obsolete.  I did not add another, though there are a number of possibilities, chiefly because it seems redundant to link the WP description of fricassee to another description of fricassee.  Since that was the only link, I also removed the header. Richigi (talk) 21:15, 7 October 2012 (UTC)
thread_title:  External Link removed 

message: The article discribes fricassee as "a method of cooking meat in which the meat is cut up, sautéed, and braised, and served with its sauce, traditionally a white sauce." (Presumably that doesn't actually mean white sauce, although there may be similarities). Going by this definition, I would say that the first two images are not of Fricassees. The first one looks like the chicken has simply been boiled and the second one looks like mushroom risotto with lobster and monkfish on top. I suppose, depending on how the lobster and monkfish have been cooked, that may technically fit the deffinition given, but it doesn't fit the image that the definition produces in my mind (that probably counts as WP:OR though). Could we take those two images down and maybe find some more appropriate ones? Will Bradshaw (talk) 21:23, 1 March 2013 (UTC)
replies: text: I'll go along with you that they are not images that exemplify the dish, although I think that they are probably both images of fricasseed food.  There's a category on Commons for fricassee, but there's not much quality there. I wonder, does this small article really need 3 images?  Let's just take away two.  But then the remaining image still isn't great quality.  I'll paste a request image template and see if we get anything. Richigi (talk) 22:20, 1 March 2013 (UTC)
replies: text: I've added some more photos of fricassee from Flickr to Commons:Category:Fricassée. Maybe some of them will be useful. —Granger (talk · contribs) 22:50, 11 February 2015 (UTC)
thread_title:  Images 

message: I reverted a good faith edit which added "French" to the description in the lead. The antiquity of this method and its ubiquity even centuries ago makes such a claim problematic and misleading. The name "fricassee" is likely of French origin, but that is discussed in the etymology section. As a method, it appears early on in Le Viandier, which is French, but in all likelihood pre-dates that work (arguments have been made for fricassee recipes in Apicius).  I'd say a claim of nationality would be most difficult to establish without attracting many arguments.  The claim might, perhaps, be worded less categorically; fricassee undoubtedly has strong French associations. Richigi (talk) 14:57, 17 September 2013 (UTC)
replies: text: Fricasse, despite being described in a 14th century medieval cookbook is actually 'a good old fashioned American dish'? Is there no limit to American IP theft - or whining that other countries steal theirs? 31.54.81.178 (talk) 09:55, 2 September 2022 (UTC)
thread_title:  Fricassee is French 

message: "Popular in the Caribbean islands, especially Puerto Rico and Cuba, Pollo en Fricase is really just a fancy name for chicken casserole." --http://www.thecreativepot.net/2011/02/pollo-en-fricase.html
"Puerto Rican cuisine was developed from the early cooking traditions of the Taíno Indians, Europeans and Africans.  European influence was known for their complex stews (chicken fricassée) and rice (paella rice) cooked in pots.   Specifically, the French influence in Puerto Rico led to the creation of the chicken fricassée." --http://aidaskitchenboricua.com/chicken-fricassee-pollo-en-fricase/
NoToleranceForIntolerance (talk) 14:31, 2 July 2016 (UTC)
thread_title:  Pollo en Fricasé 

message: Hello fellow Wikipedians,
I have just modified one external link on Fricassee. 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/20111005152502/http://dictionary.weather.net/cgi-bin/audio.pl?fricas01=fricassee to http://dictionary.weather.net/cgi-bin/audio.pl?fricas01=fricassee
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) 01:31, 8 October 2017 (UTC)
thread_title:  External links modified 

message: In Jamaica, chicken fricassee has long been an alternate name for Brown stew chicken. Brown stew chicken seems to be winning but back in the 60s, it seems to be all chicken fricassee.  — Preceding unsigned comment added by 82.37.101.123 (talk) 06:08, 19 July 2020 (UTC)
thread_title:  Jamaica 

message: Every variant seems to be a brown sauce variant with routes Spain or the south of France. and the white sauce is not a classic french white sauce.  I propose that the main definition be changed to reflect this.  "A fried chicken cooked in typically, a dairy or tomato-based sauce."  — Preceding unsigned comment added by 82.37.101.123 (talk) 06:17, 19 July 2020 (UTC)
thread_title:  White sauce.