User talk:Off-shell

Hi there, thanks for the edits in Ryazhenka. There are however a number of points that are up for a debate. You cannot specifically indicate country of origin as Ukraine, I understand that various sources would provide conflicting information. The best practice in this instance is to cite both examples. I have updated the origin to Russian and Ukraine. We might debate and add Belorussia to the places of origin as well.

Note that a cookbook is not reliable source of information. — Preceding unsigned comment added by Nswapsj (talk • contribs) 21:30, 20 February 2016 (UTC)

: Hi Nswapsj. I move this discussion to Talk:Ryazhenka. Please don't discuss particular article issues on private talk pages. --Off-shell (talk) 05:46, 23 February 2016 (UTC)

Thanks, it's so nice to see helpful edits to that article for once. Hristos Voskres! μηδείς (talk) 19:09, 1 April 2013 (UTC)

You are welcome. I'm glad to hear that my work is appreciated. Voistinu voskres. Off-shell (talk) 20:25, 1 April 2013 (UTC)

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Cheers for shrinking the unnecessarily large image of kissel in the infobox. Just as a little note, could you please leave an edit comment for all edits you make indicating what exactly you've done each time. It just makes life a little easier when it comes to sorting through changes on watched pages. Happy editing! --Iryna Harpy (talk) 02:57, 10 November 2013 (UTC)

I am very happy that you inserted my photo "TortNapoleon(kuski).jpg" into the en-article "Mille-feuille". In order to avoid any confusion, I just wanted to make you aware that traditionally Russian Napoleon cakes are rectangular and made of puff pastry. This is however very difficult to realize at home, therefore homemade Russian Napoleon cakes are usually round and made of flat pastry (unless the amateur cook cheated and bought readymade pastry))) The Napoleon shown at my picture is a genuine homemade one. Currently Commons has no photos of a genuine traditional Napoleon, except "Napoleonschnitte_IMG_1721.JPG", but that is a single piece and no entire cake. If you want, I could upload a photo of an entire traditional Napoleon cake, but the cake is uncut and the photo very slightly blurred (yes, stupid me, I had the occasion to make great pix and just didn't think about it). --Otets (talk) 09:28, 20 November 2013 (UTC)

:Thank you for your work. I'm aware of the typical Russian Napoleons. From the picture I cannot judge of which kind of pastry it is made. I chose this image because it nicely shows the typical thickness, general size and the typical topping. There are quite a number of other pictures of the Russian-style Napoleons at :commons:Category:Napoleon (cake) (also rectangular ones) but I found this one to demonstrate all these features best. Anyway, it could be an opportunity for you to bake another tasty one at home and to upload a new picture:). Off-shell (talk)

see this discussion. Frietjes (talk) 16:11, 11 December 2013 (UTC)

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: Thank you so much! This looks tasty. Off-shell (talk) 22:04, 18 February 2014 (UTC)

Sorry, I had to revert this. It's probably a copyright violation. Even if it's not, it may not be a neutral source, and it's simply bad practice to cut and paste this amount of material. You could quote selectively or provide your own synthesis mixed with other sources. Thanks. Philafrenzy (talk) 23:42, 20 February 2014 (UTC)

: I copied it from the article Russian Post here on the Wikipedia! It is not from an external source! Off-shell (talk) 23:45, 20 February 2014 (UTC)

::I apologise, I misunderstood. Is all this relevant to both articles? Philafrenzy (talk) 23:56, 20 February 2014 (UTC)

::: Yes, it is. At least taking the current state of the articles into account. One might decide to change the scope of the articles. However, this needs a detailed consideration. I'm going to work further on these articles, and may be one will find the way to restrict the scope such that the overlap will be reduced. But at the moment, the information is needed in both articles. --Off-shell (talk) 00:04, 21 February 2014 (UTC)

::::I have put it back. Of course, it might still be a copyright vio from the original source. I don't think Russian official sources are noted for their impartiality! We also need to minimise duplication. Philafrenzy (talk) 00:09, 21 February 2014 (UTC)

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Hi,

I really liked some of your proposals there and they definitely should be implemented! I wrote a reply on the page.

I also loved some of your ideas for the Ukrainian page, do you mind posting them on the Ukrainian Jews talk page, just so we could take it further there as well. 90.198.246.7 (talk) 08:00, 21 August 2014 (UTC)

Hi :-)

So based on your personnel ideas and Khazar's style idea, I tried to create a new proposal. I haven't done it "physically" yet because first need to get your and Khazar's approval. 5 of the 15 people in the proposal are people you suggested. To be honest, if we would have normal pictures then I would also add Gregory Perelman to, the problem is, his image is too wide.

Please take a look at the proposal on the bottom of the Russian Jews talk page! 90.198.246.7 (talk) 12:26, 21 August 2014 (UTC)

: Looks very nice. I replied there and provided a picture of Perelman. I will put my proposal on the Ukrainian page. --Off-shell (talk) 18:50, 21 August 2014 (UTC)

: Thank you. :) --Off-shell (talk) 17:28, 22 August 2014 (UTC)

Hi,

I was wondering how familiar are you with Israeli society, culture and cultural history? The reason I'm saying this is because the Israeli Jews image, in my opinion, looks just horrific. Over-crowded, un-balanced between Ashkenazi and Mizrahi Jews (if this image would be done by proper Israelis they would be obsessed with it and for a good reason), it has a higher amount of politicians and Prime Ministers than any other infobox could allow itself, and most of al, it has some chavy selections like Eyal Golan, while somehow they managed to miss out on Ofra Haza (but they had space for Dana International and Eyal Golan. Yep, I know), they managed to miss out on Josef Tal (the greatest Israeli composer ever), Ephraim Kishon (the greatest Israeli director, twice Academy award nominated, with Hebrew Films), and Arik Einstein (voted as the great Israeli singer ever).

If you are unfamiliar with Israel nevermind :-) I did start a discussion and didn't do any change yet, but the problem is... no one responded to my discussion. Here is a [https://en.wikipedia.org/wiki/Talk:Israeli_Jews#Proposing_a_new_collage link] to it.

If you are interested, feel free to join and giving any more brilliant ideas in terms of people and design. Mr. Sort It Out (talk) 08:04, 23 August 2014 (UTC)

: Hi, unfortunately I cannot really help with it. My knowledge in this scope is rudimentary. Just quickly looking at your proposal it sounds rather reasonable to me. I would also change the style and make it 3 columns times 5 rows as with the other collages. So I would say, choose the best 15 from different fields, make a proposal at the talk page, and if nobody responds within a reasonable time frame, "be bold" :) --Off-shell (talk) 08:39, 23 August 2014 (UTC)

:: Thank you, sounds like the right thing to do. Ill do it later on and hope I don't start a conflicts which overshades the current war in Gaza lol. 90.198.246.7 (talk) 10:43, 23 August 2014 (UTC)

I just did a proposal for a new collage, I hope it looks decent. Would love to hear any ideas/opinions from you there on the topic of style or selection. 90.198.246.7 (talk) 21:50, 23 August 2014 (UTC)

: Thank you. It really took quite some time. I’m glad you appreciate my work. --Off-shell (talk) 18:24, 18 September 2014 (UTC)

Go to my talk page, Avaya1 is now claiming that you and me are the same person :-D He now reverts me on French Jews because I am a "sock". Such a tough guy, doesn't negotiate with terrorists, hey? Mr. Sort It Out (talk) 08:02, 23 September 2014 (UTC)

:Is it possible? Is there any procedure we can take against him? Because it is getting ridiculous. I took a look at his contribution history... reverting without discussion seems to be his pattern. Rarely he does use the talk page, but the question is... how does he decide when to use it? And how come no matter how much I begged him to join the discussion on Ashkenazi Jews, Russian Jews and Israeli Jews, he still refused? I mean, if he is in his right mind, then by now he must no that revert warring won't get him anywhere because he'll simply get reverted. So why does he do it anyway? I don't know much about Wikipedia procedures, but if there is some "legal action" we can take against him, I'd love to take it. His behaviour is of a pure troll! Mr. Sort It Out (talk) 20:32, 23 September 2014 (UTC)

:: I also have no experience with this. I know that some users get blocked by admins. Actually I don't want to get involved in any fights here and would like to save my mental energy. I just found this link: Wikipedia:AE. Looks like it describes how to complain or has some further links. --Off-shell (talk) 20:57, 23 September 2014 (UTC)

::: Perfect, thank you! I'll do it on Thursday as will be at work all day tomorrow. Mr. Sort It Out (talk) 23:18, 23 September 2014 (UTC)

Did you see who Avaya offered for the French Jews? Nemirovsky and Simone, who even though were from Jewish ethnicity actually hated Jews and were both described as self-hating Jews (especially Nemirovsky)... and de Montaigne whose Jewishness ends with his great-grandmother he never knew, and he himself never saw himself as a Jew and never spoke about it...

Is the guy having a laugh? Those can't be serious suggestions. Mr. Sort It Out (talk) 21:40, 27 September 2014 (UTC)

Hi :-)

Sorry to harass you, I know you are doing enough now anyway, but do you think you can join the discussion on Talk:Mizrahi Jews? Its right at the bottom.

That collage is horrible! Mr. Sort It Out (talk) 07:55, 1 October 2014 (UTC)

I am proud of my work over the last few months, taking articles that have very short leads (even just one sentence), and then creating a three or four paragraph lead that can serve as a standalone introduction to the topic. One of the things that was really missing in the leads of the history of the Jews is any reference to expulsions, antisemitism, or pogroms. My leads give a brief coverage of these events in the specific country.OnBeyondZebrax (talk) 19:22, 16 October 2014 (UTC)

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The pilaf article begins with the Persian and Sorani names written in Arabic script, which both transliterate as "pilav". This way the article's introduction gives a wrong impression as if the word were "pilaf" in those languages. Instead it is "pilav" in both, and also in Turkish, the language from which it passed to English as "pilaf". I could make the correction but I don't know the use of language templates, can you please do that. If you don't like to, I may do it with links to the concerned languages, such as Persian etc. Thanks. --141.196.203.11 (talk) 08:50, 24 May 2015 (UTC)

: Unfortunately, I cannot write in Arabic script. The Persian spelling seems to be the same as on the corresponding Persian wikipedia page: [https://fa.wikipedia.org/wiki/%D9%BE%D9%84%D9%88]. --Off-shell (talk) 10:04, 24 May 2015 (UTC)

:: I can't write much either, but can read easily. The Persian word is "pilav" here and in Persian WP. --176.239.27.3 (talk) 12:29, 24 May 2015 (UTC)

I don't know what [https://en.wikipedia.org/w/index.php?title=Eggplant_salads_and_appetizers&diff=667113959&oldid=667014857 this] edit was supposed to mean, but that's clearly understood as disruptively editing. You added a nation that's part of the traditional definition of the Middle East/Near East, to South Asia, and even fabricated its name in front of another dish without any source. I know such mistakes are petty, but nevertheless, it hurts any quality of any encyclopedia. - LouisAragon (talk) 22:26, 17 June 2015 (UTC)

: According to the South Asia article, several definitions of it include Iran. In this particular case, the dish bademjan borani seems to be common not only in Afghanistan and Pakistan, but also in Iran. Google shows many references to Iran and Persian cuisine when searching for this dish. Therefore I found it easier to accomodate Iran in South Asia section in this context. The whole article lacks proper references, and this particular dish in particular. So before coming with such harsh accusations, you should first ask for the arguments. --Off-shell (talk) 23:15, 17 June 2015 (UTC)

:: Excuse me if it sounded harsh, but its really just common logic. A nation that is included in the common definitions of the ME/Near East and borders Turkey, and the South Caucaus. Also, what several definitions? The UNSD statistical definition by the UNSD department of the UN? Thats the only one that does so, for its personal statistical purposes of that precise department. Anyway, I'm just saying this because it drops the quality of the encyclopedia just because an individual follows personal preferences, despite ungrounded. Anyway, thanks for your explanation and excuse me again if it sounded harsh, which was not my intention. ;) Bests - LouisAragon (talk) 01:20, 18 June 2015 (UTC)

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{{note2}} Our members page design has been tweaked so that members can easily see newsletter-receiving members. We also updated the format of adding your name (i.e. please use {{tl|Mailing list member}} instead on {{tl|user}}. See the page for yourself for more information!

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An editor has asked for a Move review of Zhug. Because you closed the move discussion for this page, or otherwise were interested in the page, you might want to participate in the move review. ChuChu (talk) 23:23, 8 April 2017 (UTC)

Hi,

A couple of days ago I made three contributions to articles related to cooking, to correct French mistakes (probably made by non-French writers), and you reverted them.

I'm French, and French is my native language, so I know what I'm talking about :)

Let me explain. "À la Maréchale" doesn't mean "Marshal's wife-style" at all. It implicitly means "à la façon Maréchale" (after the fashion of the Marshal) or "à la manière Maréchale" (in the manner of the Marshal). In this form, the word "Maréchale" is not a noun, but an adjective, the (implicit) noun being "façon" or "manière", hence the final "e" marking the feminine form : it's in fact related to those implicit words, which are both feminine (in fact, being an adjective, "Maréchale" should even lose its capital "M", but I'm not expert enough to be sure of that).

Likewise, "à l'anglais" is wrong. The right expression is "à l'anglaise" (implicitly "à la façon anglaise"). I'm currently 39 and I never heard "à l'anglais", this simply doesn't exist in French.

I'm going to undo your reverts, please let my three contributions as they are.

Regards,

-- MoonSweep (talk) 01:46, 18 October 2017 (UTC)

: Hi, MoonSweep, indeed à l'anglaise, my bad. I must have looked in some version with a typo. Concerning the marshall's wife, here is the [http://www.chezjim.com/sundries/s21.html reference] (Jim Chevallier, "Après Moi, Le Dessert") on which this statement is based: "No source names the Marshal's wife for whom the recipe is named, though it's tempting to associate it with the Maréchale de Luxembourg (1707-1787), a patron of Rousseau's who was also a major society hostess..." Can you comment on that? --Off-shell (talk) 08:28, 18 October 2017 (UTC)

:: Well, a Maréchal's wife can indeed be called a Maréchale, but in French literature, the expression "à la maréchale" seems more often spelled with a lowercase "m", which would indicate that in those contexts (the recipe, the cosmetic powder, the hat, or the coal), "maréchale" would be an adjective, not a noun (see [http://www.cnrtl.fr/definition/mar%C3%A9chale this definition from CNRTL]), although you could argue that the adjective itself references the wife (except for the coal, which was most probably used by the farriers themselves, not their wives). I guess we won't be able to decide on the matter since there's no definitive source about the origin of this expression (according to your reference itself); the translation just didn't sound correct to my French ears when I initially read it, and the use of à l'anglais later in the sentence comforted me in my opnion. I admit that you made me question my initial instinct, so do as you see fit, as long as you don't also revert à l'anglaise :) --MoonSweep (talk) 12:30, 18 October 2017 (UTC)

::: We could then write ("marshal-style" or "marshal's wife-style") and give your reference for "marshal-style" and mine for "marshal's wife". Actually an important thing missing on this page is a picture of the dish. If you could cook it or order somewhere and make a photo, that would be great. :) --Off-shell (talk) 18:44, 18 October 2017 (UTC)

:::: This seems like a reasonable solution to me. However, about the picture, it would be difficult for me to make one, for I don't have any cooking skills... I only googled for "Chicken Kiev" out of curiosity after watching a YouTube video, made by a French guy from Russian origin, mentioning this dish. --MoonSweep (talk) 20:35, 18 October 2017 (UTC)

::::: Indeed, this page was a "spin-off" of the Chicken Kiev page. I just thought, if you live in France, you may have seen some dish à la maréchale in restaurants. Looks like it became rather rare nowadays. --Off-shell (talk) 17:16, 19 October 2017 (UTC)

Hi! Telnoe wasn't a precursor of vorschmack. Vorschmak is just a foreign name for telnoe. They're the same dish. What should I do to make my edit show again? There are no references in English, I belive, books about native Russian cuisine don't exist in this language.

Also zakuski are not appetizers. We don't have appetizers in Russian tradition and never had. The starter is almost always some soup or something else hot if you don't have any soup for some reason. Женя Логинов (talk) 21:51, 3 November 2017 (UTC) — Preceding unsigned comment added by Женя Логинов (talk • contribs)

: Hi. Please, discuss the contents on the respective talk page: Talk:Vorschmack. In general, if there is no good reference in English, you can add some in Russian. But of course, this must be a reliable source by a food historian, not just some Webpage with a recipe. For your statement, the reference must state explicitely that telnoe was renamed vorschmack. Otherwise, one can add it in "See also" section on par with gefilte fish. Actually, I'm not sure that this is exactly the same dish. A quick look on the Web gives: "кушанье в форме лепёшки из отварного рыбного фарша без костей" or "рыбные зразы имеющие форму полумесяца". This is more like gefilte fish. Here are detailed discussions by Syutkin: [https://p-syutkin.livejournal.com/314069.html форшмак] and [https://p-syutkin.livejournal.com/38513.html тельное] (1), [https://p-syutkin.livejournal.com/38695.html тельное] (2) (blog pages are not reliable sources, but I think these are just copies of chapters from his books; we can find them if needed). I think it is better to create a separate page for telnoe (like the one for gefilte fish), and link both pages to each other. Concerning zakuski: all sources describe them as "appetizers", "hors d'oeuvre", "starters" etc. Just check any source on zakuski page. They are similar to antipasti etc. Any Russian festive meal starts with zakuski. A soup is usually served for lunch (обед) as a starter but rarely in the evening for праздничный ужин / банкет. --Off-shell (talk) 20:25, 3 November 2017 (UTC)

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Thanks for the help of updating this article. Can I asked you something? Have you tried the recipe yourself?--NeoBatfreak (talk) 08:31, 6 March 2019 (UTC)

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Can you take part in the discussion? — Preceding unsigned comment added by VladOz (talk • contribs) 01:22, 6 May 2020 (UTC)