Talk:Bolognese sauce

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 Definition A well-known meat sauce for pasta that originated in Bologna, Italy. [d] [e]
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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)

I think we should simply create a new subpage type, "recipes," as a subpage type. Sure, a recipe is a type of tutorial, but most people won't know to look for recipes under the description "tutorial." Anyone may take the lead in creating CZ:Recipes (notice there's a set format for such subpage policy pages!) and then it's up to Chris (or anyone who can find his way through the system Chris set up) to add Recipe subpage support to the subpage system. Shouldn't be too hard (I say bravely). The best place to start with this, actually, is in CZ:Proposals! --Larry Sanger 20:01, 10 February 2008 (CST)

Actually, I think people will be bewildered enough when they see "Tutorial". They'll say, "Well that's odd, a tutorial page? Let's click on it!" and Bam! They're surprised with a recipie and photo tutorial! --Robert W King 20:02, 10 February 2008 (CST)
Maybe, sometimes. I think most people will just see a word they don't understand in the context, and move on. But if they see "Recipes" on the "bolognese sauce" page, they'll get it right away. --Larry Sanger 20:04, 10 February 2008 (CST)
To me, the key word here is "Recipes" -- there are a gazillion Bolognese recipes, all of them classical, many of them hotly disputed, and some *quite* different. There are big-shot Bologna residents who deny that tomatoes are used! To me it would be worthwhile having a half-dozen or so *clear* variations, so whatever the best way of doing that is what I'll support. I certainly won't put in all the variations myself (I do have a life to lead), but maybe as time goes by someone will. Where, for instance, has Luigi, disappeared to? Hayford Peirce
Write him! --Larry Sanger 20:18, 10 February 2008 (CST)
I did, a while ago, and he said he was v. busy. Too bad -- he contributed some interesting stuff for a while, and is both v. pleasant and v. knowlegeable. But I'll email him again.... Hayford Peirce 20:24, 10 February 2008 (CST)
I think Hayford's scheme of adding only representative recipe variations to a Recipes subpage is on-spot and think that should go into CZ:Recipes, which appears to me as an obvious great addition - so very obvious, I don't see much value in bringing that through a proposal process. What are people going to say, no? What possible rationale could be given against the subpage? The what of goes into the subpage would be another matter. ;-) Stephen Ewen 20:36, 10 February 2008 (CST)

A suggestion to avoid future bloodshed

I think that if we *do* come up with a means of having various recipes shown, no matter what we call it or what the mechanism is, we should have a clear policy about editing them. A recipe such as the one I just put into the article should *not* be susceptible to editing by anyone who happens along, no matter *how* expert he or she is. This will lead to *endless* bickering, and finally acrimony. "Escoffier says 'a pinch' of salt but you have heedlessly put in an entire 1 teaspoon; I am therefore changing it to a pinch," etc. etc. etc. The next person should, instead, in the same format, put in his or her own *complete* recipe. Or merely write a line or paragraph below the original recipes saying what variations might be allowed. If a complete new recipe were added, eventually we would have something like Bologonese #1, Bologonese #2, Bologonese #3, etc. listed in descending order. Along, I would hope, with some appropriate editorial comments for each recipe, such as, "The esteemed Count Giogiona, author of the well-known book such-and-such, always swore that no Bolognese was complete unless it contained shredded pig jowls and the scrapings from white truffles. Here, then, is his recipe as detailed in his rare 1908 book, Adventures of a Tuscan Truffle Hound." ...said Hayford Peirce (talk) (Please sign your talk page posts by simply adding four tildes, ~~~~.)

Bolognese central

Hey, CZ can aspire to be "Bolognese central"! I hereby request that, at our first official CZ face-to-face meeting, there be pasta with bolognese sauce available. --Larry Sanger 14:45, 25 April 2008 (CDT)

Just gimme enough time to prepare it -- and tell me how many mouths to feed! I dunno if I want to make homemade pasta for more than about 4 people however.... Hayford Peirce 14:55, 25 April 2008 (CDT)