Talk:Bolognese sauce

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Revision as of 19:45, 10 February 2008 by imported>Stephen Ewen (→‎Tutorial!: I think it is a wonderful use of the tutorial page.)
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 Definition:  A well-known meat sauce for pasta that originated in Bologna, Italy. [d] [e]
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 Workgroup category:  Food Science [Editors asked to check categories]
 Talk Archive:  none  English language variant:  British English
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This is a completely new article written by me except for parts of the first sentence of the second paragraph, which I took from Wikipedia and modified. Hayford Peirce 13:38, 3 August 2007 (CDT)
Check the history of edits to see who inserted this notice.

Sequence image #2

Is there a way to adjust the picture so there is no scrollbar? --Robert W King 15:52, 19 October 2007 (CDT)

I think it would work perfectly if there was a <justify></justify> --Robert W King 16:08, 19 October 2007 (CDT)
Please do experiment! Stephen Ewen 16:09, 19 October 2007 (CDT)
In IE7 I see 4 pics across the screen, with the 2 last on a second line, over against the left margin. The 6 pix are not truly centered. In Firefox, however, I see 5 pix in the top line, with 1 in the bottom, once again against the left margin. I imagine that if I fiddled around with the resolution, etc., of each of the browsers, eventually 1 line of *small* pictures would turn up. In the gallery that Steve did some time ago for French fries, all the pictures were in a single integrated image. Probably a lot more work, however, I imagine.... Hayford Peirce 18:28, 19 October 2007 (CDT)
Ah, I see what you're thinking. The lede image at French fries is itself an image. I made a table in an web-page maker, filled it with images, added a black background, and then took a screen shot of it. Then I created a redirect from the image to the gallery. Stephen Ewen 19:29, 19 October 2007 (CDT)
That's why earlier I was trying to create a similar Image. But rapidly saw that it was beyond me. Now that you've set up the Gallery template, however, that is easy to use and what I will stick to in the future.

Tutorial!

I'd think the sauce preparation and recipie should go under the "Tutorial" subpage, after all, that's what it practically is! --Robert W King 19:30, 10 February 2008 (CST)

Okie, let's get some more feedback on this before we do anything. Hayford Peirce 19:33, 10 February 2008 (CST)
I think it is a wonderful use of the tutorial page. Stephen Ewen 19:45, 10 February 2008 (CST)
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