Talk:Portuguese cod casserole (bacalhau à Gomes de Sá)

recipe

Sounds very good, and that the ingredients would lend well also to preparation as a stew. Stephen Ewen 16:56, 14 March 2008 (CDT)

The recipe is contradictory and/or very confused. I'll straighten it out, eventually, and rewrite it so that it's in the same sort of format that I started some time ago for recipes.

Translated from the Portuguese by a non-cook... Ro Thorpe 18:34, 14 March 2008 (CDT)

Hehe. Or, like many old recipes, or even more often, like many Internet recipes, the directions are a mishmash of contradictory stuff. Don't worry, it looks simple enough for me to be able to apply general cooking principles in order to make it sensible. Hayford Peirce 18:39, 14 March 2008 (CDT)

I was sure you could coax it - Ro Thorpe 18:41, 14 March 2008 (CDT)

• I'm sure I could, but why bother if I can use another one that appears to be *correct*? Check this one out: http://en.wikibooks.org/wiki/Cookbook:Bacalhau_%C3%A0_Gomes_de_S%C3%A1

I can reformat it a little and make some tweaks so that it will be more CZ original....Hayford Peirce 22:16, 14 March 2008 (CDT)

I mentioned this to Eva, & she replied with that recipe verbatim. Ro Thorpe 10:17, 15 March 2008 (CDT)

unexpected

It's in a category (or workgroup) called Unexpected, because of some error. It should, of course, be in Food Science

Name

I tried typing the English name in the box, followed by the Portuguese in brackets/parentheses, but it was twice rejected... Ro Thorpe 18:36, 14 March 2008 (CDT)

The Net, and computers in general, are of a perversity that would have caused Dante to create an even lower circle for them.... Hayford Peirce 18:55, 14 March 2008 (CDT)

I laughed so hard I nearly coughed up my dinner after reading that bon mot, Hayford! ROTFLMAO! J. Noel Chiappa 19:18, 14 March 2008 (CDT)

Speaking of the name, shouldn't this be at Portuguese cod casserole, with a redirect from Bacalhau à Gomes de Sá? Of course, the article should start:

Portuguese cod casserole (Bacalhau à Gomes de Sá) is a Portuguese <mumble>

so people know its correct name right off. But in general we use names of the form "xxx (yyy)" for disambiguation... J. Noel Chiappa 07:44, 15 March 2008 (CDT)

I agree with Noel, unless there is some other kind of Portuguese cod casserole out there? :) --Todd Coles 09:40, 15 March 2008 (CDT)

You're right, of course, (at least in my own opinion), but we already had two other articles, both started by me but edited by Ro, called Portuguese pork stew with clams (amêijoas com carne de porco à alentejana) and Portuguese roast suckling pig (leitão assado), and I thought that to be consistent with them this one should be named as you find it. To be perfectly consistent, I suppose, the capital B should be lower-cased. Let's have a vote, and it would be nice to get more than 3 people's opinions:

• Leave the three articles as they are....
• Move the three articles to new titles that have *only* the English names, with, of course, all the requisite redirects....
• Take a solemn vow NOT to create any new articles with foreign names unless, oh, geez, there are so many possible exceptions to this that I don't want to even think about it. What about Vitello tonnato, for instance, an article that already exists.... We could, I suppose, check the list of articles in the Food Science Workgroup and discuss each one that seemed to offer alternative titles....

VOTE

• I vote for the English title only and MOVE to new articles Hayford Peirce 09:45, 15 March 2008 (CDT)

• Yes, the English title alone should be enough for the Portuguese ones. Is Vitello tonnato called that in English? Spaghetti bolognese is, in my experience, though it can also be in French, Spaghetti bolognaise. As for the other Portuguese cod casseroles, a huge disambiguation page, with the rival chefs' names in brackets... Ro Thorpe 10:33, 15 March 2008 (CDT)

Yes, as far as I know, Vitello tonnato is called that in English, for two reasons: it doesn't show up on many menus; and if it did, Cold Veal in Cold Tuna Fish Mayonnaise really doesn't sound very appetising, I suppose. And the bolognese stuff is fine as it is. Although just as an aside, apparently in England Spaghetti bolognese is practically the national dish, BUT all Italians gasp and clutch their hearts in horror -- true Bolognese sauce, if you read the article, is ONLY served on tagliatelle or other fairly broad noodles and NEVER on spaghetti. (Of course in the States too, it's frequently paired with spaghetti, although there's a fighting chance here that the menu will say tagliatelle or some such.)Hayford Peirce 10:52, 15 March 2008 (CDT)

Yes, we always have tagliatelle bolognese, & that must be the reason. Last time I had the spaghetti version, in a pizzaria (as the Ports spell it) on the rivermouth here, it seemed swamped, almost as bad as British tinned spaghetti in tomato sauce. But the official national dish in Britain, last time I heard, was chicken tikka massala, a homegrown 'Indian' (the restaurants are mostly Bangladeshi) dish. Ro Thorpe 11:35, 15 March 2008 (CDT)

Yeah, so I've heard. Whatever happened to "les rostbeefs"? By the way, what about my proposed recipe change? Hayford Peirce 11:43, 15 March 2008 (CDT)

I commented on that in the 'recipe' section above. Ro Thorpe 12:02, 15 March 2008 (CDT)

• Portuguese cod casserole (Bacalhau à Gomes de Sá) is the superior naming convention because it maximizes search engine returns. Stephen Ewen 12:07, 15 March 2008 (CDT)