CZ Talk:Proposals/Recipes Subpage and Accompanying Usage Policy

Good idea, Stephen. Aleta Curry 16:02, 19 February 2008 (CST)

Okay. Who's drivin? I'll ride along in the back seat. :-) Stephen Ewen 16:20, 19 February 2008 (CST)

Yo! Move over! Did you not notice I was sittin' here first? I can't drive, I don't even have a licence or even a license! Aleta Curry 16:56, 19 February 2008 (CST)

Can someone review for me the qualification necessary for posting a recipe and the proposed way they will be reviewed? Are they going to be sourced, or composed ad hoc? DavidGoodman 07:53, 25 April 2008 (CDT)

I don't think that this was ever finally and definitively decided. There was a lot of discussion about it. I *think* the consensus *seemed* to be that a recipe should only be included within an *article* about the specific food. Ie, if I want to introduce a meatloaf recipe, first I've gotta write at least a brief Meatloaf article. And then the recipe that is put into the article should have at least *some* context attached to it. Ie, "This recipe is basically the James Beard version of old-time Pacific Northwest meatloaf as made in Seattle in 1910 but has minor changes to it." Or "This is essentially the classic Escoffier recipe that has been used by six generations of French chefs engaged in la haute cuisine." Or "This is a basic meatloaf recipe that incorporates most of the ingredients usually associated with it."

• And I think it was also agreed that once *you*, say, put in your meatloaf recipe, as long as it doesn't have obvious errors in it (2 cups salt instead of 2 teaspoons) *I* can't come along and edit it by adding 3 tablespoons of diced prunes. I can add *another* recipe, but not fiddle around with yours.
• In any case, I've been meaning to bring this subject up again -- what's happened to the template project? I think that it was just about finished: I have a number of articles and recipes just waiting to be written.... Hayford Peirce 10:59, 25 April 2008 (CDT)

I believe the only snag on the template is that Robert was having some issues with sizing it in the new skin. I went ahead and put it in place here, anyways - Tartiflette/Recipes.

Also, I think we are leaving the door open here for these policies to be reviewed by Food Science editors once we get some on board. --Todd Coles 12:37, 25 April 2008 (CDT)

The problem I was having is that Derek modified the skin in such a way that the * and : characters put unncessary line breaks after each entry, which is infuriating. --Robert W King 12:44, 25 April 2008 (CDT)