Talk:Croque-monsieur: Difference between revisions

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imported>Howard C. Berkowitz
(→‎Inline definitions: new section)
imported>Hayford Peirce
(→‎Inline definitions: you're undoubtedly right)
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Would it not be more generally useful not to define the cheeses inline, but to create at least lemmas on them such that anyone who does not know what they are can click on the definition?  That way, the information is reusable. I did write an article on the American standard of identity for [[Swiss cheese]], and certainly would prefer to link from it. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 15:31, 10 August 2010 (UTC)
Would it not be more generally useful not to define the cheeses inline, but to create at least lemmas on them such that anyone who does not know what they are can click on the definition?  That way, the information is reusable. I did write an article on the American standard of identity for [[Swiss cheese]], and certainly would prefer to link from it. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 15:31, 10 August 2010 (UTC)
:Sure, I defer to you on this project. [[User:Hayford Peirce|Hayford Peirce]] 16:19, 10 August 2010 (UTC)

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 Definition:  French version of the grilled ham and cheese sandwich, sometimes prepared with additional sauces. [d] [e]
Checklist and Archives
 Workgroup category:  Food Science [Editors asked to check categories]
 Talk Archive:  none  English language variant:  American English

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Atherosclerosis? Howard C. Berkowitz 23:23, 2 August 2010 (UTC)

I just pump a 5 to 1 flushing fluid/ratio of gin to vermouth through the arteries on a regular basis and I never have a problem. I just gave a birthday card to my Kutie where a typical doctor on the outside flap has this caption: Listen to what your doctor tells you -- "Birthdays are *good* for you." Inside the card it says, "The more birthdays you have, the longer you'll live!" Hayford Peirce 23:38, 2 August 2010 (UTC)

Inline definitions

Would it not be more generally useful not to define the cheeses inline, but to create at least lemmas on them such that anyone who does not know what they are can click on the definition? That way, the information is reusable. I did write an article on the American standard of identity for Swiss cheese, and certainly would prefer to link from it. Howard C. Berkowitz 15:31, 10 August 2010 (UTC)

Sure, I defer to you on this project. Hayford Peirce 16:19, 10 August 2010 (UTC)
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