Talk:Chaud-froid: Difference between revisions
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imported>Hayford Peirce (→Gallery and rewrite: I've pretty well finished it, I think) |
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:::You're absolutely right, though. ''Couillon que je suis'', when I looked at the index (only in FRENCH in my English book), I only looked for ''Sauce Chaud-froid'', and there were about 40 of them on page 865. It's only NOW that I looked for ''Chaud-froid'' -- and found an entire article about it on page 245 or something. I'll either rewrite or retitle the article after dinner or tomorrow. I feel like an idiot! Thanks for the tip! (Even so, we have a better article about it than WP....) [[User:Hayford Peirce|Hayford Peirce]] 02:03, 8 July 2010 (UTC) | :::You're absolutely right, though. ''Couillon que je suis'', when I looked at the index (only in FRENCH in my English book), I only looked for ''Sauce Chaud-froid'', and there were about 40 of them on page 865. It's only NOW that I looked for ''Chaud-froid'' -- and found an entire article about it on page 245 or something. I'll either rewrite or retitle the article after dinner or tomorrow. I feel like an idiot! Thanks for the tip! (Even so, we have a better article about it than WP....) [[User:Hayford Peirce|Hayford Peirce]] 02:03, 8 July 2010 (UTC) | ||
== Gallery and rewrite == | |||
Peter, I've added the gallery, which has worn me out for the day, hehe. Tomorrow I will definitely do a rewrite of the article to incorporate the info that I have in my 1961 Larousse. [[User:Hayford Peirce|Hayford Peirce]] 23:55, 8 July 2010 (UTC) | |||
: No need to hurry, Hayford. But after that I'll look if I can add something. --[[User:Peter Schmitt|Peter Schmitt]] 00:00, 9 July 2010 (UTC) | |||
::I think that's about all I feel like doing, although a really nice picture or drawing of the old way of presenting it in a pyramid would sure be nice. But please feel free to add/edit whatever you like! Bon appétit! [[User:Hayford Peirce|Hayford Peirce]] 22:31, 9 July 2010 (UTC) | |||
Latest revision as of 16:31, 9 July 2010
Not the sauce - the dish
According to the Larousse gastronomique, the chaud-froid is not the sauce (which may also be brown), but the complete dish with meat ("prepared hot, but served cold") decorated with the sauce. --Peter Schmitt 22:39, 7 July 2010 (UTC)
- Which edition do you have, and in which language? Does it speak of "chaud-froid" or of "sauce chaud-froid"? I glanced at my own 1961 English edition but didn't study it carefully. I'll take another look.... Hayford Peirce 23:36, 7 July 2010 (UTC)
- French, 1984. It seems that it has changed its meaning in English. My Collins defines it as "...jellied sauce". --Peter Schmitt 00:15, 8 July 2010 (UTC)
- You're absolutely right, though. Couillon que je suis, when I looked at the index (only in FRENCH in my English book), I only looked for Sauce Chaud-froid, and there were about 40 of them on page 865. It's only NOW that I looked for Chaud-froid -- and found an entire article about it on page 245 or something. I'll either rewrite or retitle the article after dinner or tomorrow. I feel like an idiot! Thanks for the tip! (Even so, we have a better article about it than WP....) Hayford Peirce 02:03, 8 July 2010 (UTC)
Gallery and rewrite
Peter, I've added the gallery, which has worn me out for the day, hehe. Tomorrow I will definitely do a rewrite of the article to incorporate the info that I have in my 1961 Larousse. Hayford Peirce 23:55, 8 July 2010 (UTC)
- No need to hurry, Hayford. But after that I'll look if I can add something. --Peter Schmitt 00:00, 9 July 2010 (UTC)
- I think that's about all I feel like doing, although a really nice picture or drawing of the old way of presenting it in a pyramid would sure be nice. But please feel free to add/edit whatever you like! Bon appétit! Hayford Peirce 22:31, 9 July 2010 (UTC)