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Perl Programming/Data types

Perl has four fundamental data types: scalars, lists, hashes, and typeglobs.

 * scalar : is a funny way of saying a single value; it may be a number, a string, or a reference.

 * list : is an ordered collection of scalars. A variable that holds a list is called an array.  Items in a list or array can be accessed by their position in the list; programs can retrieve the first, second, third, etc. item in a list.

 * hash : is like an array, in that a hash holds many values, but the values are identified by a unique "key", rather than an ordinal index position.

 * typeglob : is a variable representing an entry within the internal symbol table. It is used to manipulate file handles, and to create references or aliases.

All variables are marked by a leading sigil, which identifies the data type. The same name may be used for variables of different types, without conflict.

title: Perl Programming/Data types


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User:Lor~enwikibooks

Hi. I'm Lawrence Runacres, a third year computer science student at the University of Toronto, but with a number of other interests. I'm British, but was raised in Spain.

I'm especially interested in contributing to the Wikiversity project, developing a learning environment on Wikibooks and at the same time learning about other disciplines. At the moment I'm attempting to contribute to the School of Medicine.

Significant Contributions

 * Anatomical_Terminology
 * Upper_limb - In progress

Resources
(For my own reference).

 * Anatomy - flash presentations
 * Anatomy exams

Misc

 * User:Lor/History_of_Japan

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: User:Lor~enwikibooks


text:
Wikijunior:Solar System/Saturn/Enceladus

Enceladus is a moon of Saturn.

How big is Enceladus?
Enceladus measures 498.82 km across.

What is its surface like?
The surface of Enceladus has a great deal of variety. Pictures taken by Voyager 2 revealed at least five different types of terrain, including several regions of cratered terrain, regions of smooth, young terrain, and lanes of ridged terrain that often border the smooth terrain. The picture also revealed cracks that crossed the cratered and smooth terrain.

The smooth plains have very few craters, indicating that they are very young. This means that there are cryovolcanoes on the surface, or something else that renews the surface.

When the Cassini spacecraft flew by on February 17 and March 9, 2005, it revealed even more detail about the surface of Enceladus. The smooth regions that Voyager 2 saw now had many small ridges and scarps, while the old cratered regions had many fractures.

How long is a day on Enceladus?
One day on Enceladus is equal to 1.37 Earth days, or one day, 8 hours, and 53 minutes. This is the same amount of time it takes to complete an orbit around Saturn. As a result the same side of Enceladus is always facing toward Saturn. When the orbit and the rotation times match like this, it is called synchronous rotation: Earth's Moon is another example.

How would Enceladus' gravity pull on me?
If you stood on the surface, you would only weigh about 1/10 of what you do on Earth. This is because, although you have the same mass in either place, Enceladus has much less mass than the Earth.

Who is it named after?
Enceladus is named after a Gigantes in Greek mythology. He was defeated by one of Zeus' thunderbolts, and placed under Mt. Etna. The fire from the mountains is said to be his breath, and the rumbling of the mountain is said to be from him rolling around inside.

The name, as well as the names of the other moons of Saturn, was suggested by John Herschel, son of William Herschel, in his 1847 publication Results of Astronomical Observations made at the Cape of Good Hope.

How was it discovered?
Enceladus was discovered in 1789 by the English astronomer William Herschel.

Wikijunior Sonnensystem/ Saturn/ Enceladus


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User:Meursault2004

You can contact me on the Indonesian or the English wikipedia.

title: User:Meursault2004


text:
Talk:Engineering Acoustics

This wikibook will be written collectively by students enrolled in the course ME 513: Engineering Acoustics during the fall semester 2005. For information about the class, you can check the course home page at:. This is going to count for the students grades. Feel free to edit or comment any article per wikibook policy. Please be careful when editing or making suggestions that you don't annihilate possibly interesting contributions from the original authors. Acoustic students at accredited Universities are especially encouraged to contribute.--Engineering Acoustics Student 19:09, 23 July 2005 (UTC)

Wikibooks Policy
This page is in violation of wikibooks policy, which can be viewed HERE. Specifically, the part about how wikibooks is not a personal webhost. If the contributers here continue to violate policy, this page could be locked from further editing, or (worst-case scenario) it could be deleted from the server entirely. While the wikibooks community appreciates it's contributers, we cannot allow these projects to be used in a manner that is against policy. If you have any questions about this statement, you may leave me a message on my talk page. I would advice the contributers on this page to take this warning very seriously. -- 21:22, 28 November 2005 (UTC)

 * Hello, ME 513 students, welcome to Wikibooks!

 * This book looks useful, and I hope that it stays at Wikibooks. However, notices like this are not acceptable: Feel free to add comments to the discussion page, but please do not edit the page since it is part of the course grade. (quote from Engineering Acoustics/Filter Design & Implementation)

 * Here at Wikibooks, any user can improve modules by clicking "edit this page". I have sometimes created a module, and it exists for weeks without any edits except from me. But the opportunity was there for other users to edit modules. (Guide to UNIX, which I worked on, is begging for edits.)

 * One can use a notice like inuse to temporarily halt other edits to pages (especially pages that no other user edited recently). I usually type inuse at the top of a module, save the page, then immediately click "edit this page" and start working on my edits. Once I am finished (I might save several times), I remove inuse and save. This is only for avoiding edit conflicts, where I try to save but I find that someone else has changed something since I started. --Kernigh 03:12, 30 November 2005 (UTC)

I received a message from this user on my talk page, and it seems more reasonable now. It is interesting to me that professors are trying to increase wikibooks contributions as part of a classroom excercise. I think this this (in general) is a good thing for our community, and so long as they don't wantonly abuse policy, I'm inclined to leave well-enough alone. I personally know a good deal about acoustic engineering, but mostly with a focus on digital sound processing. I would therefore like to read this book, and maybe help out a little (when I have fewer other projects on my plate). -- 15:09, 30 November 2005 (UTC)

Orphaned modules
List of orphaned modules (see also all modules starting with "Acoustic"):
 * Engineering Acoustics/4
 * Engineering Acoustics/Acoustic Filter Design & Implementation
 * Outline - blanked by author (should be reverted, deleted or redirected)
 * Engineering Acoustics/Acoustic Filters
 * Engineering Acoustics/Acoustic Transducers - The Loudspeaker
 * Engineering Acoustics/Behaviour of the Combined Driver-Pipe System
 * Engineering Acoustics/Boundary Conditions and Wave Properties
 * Engineering Acoustics/Helmholtz Resonators with Applications to Musical Instruments
 * Engineering Acoustics/How a Car Muffler works deleted
 * Engineering Acoustics/Loudspeaker Modeling and Real World Examples deleted (blank)
 * Engineering Acoustics/New Acoustic Filter Using Periodic Polymer (Film) Media
 * Engineering Acoustics/Self-sustained oscillations of Helmholtz resonators with applications to sunroof buffeting
 * Acoustics: Self-sustained oscillations of Helmholtz resonators with applications to sunroof buffeting blank (duplicate copy of proposal)
 * Engineering Acoustics/Self-sustained oscillations of a Helmholtz resonators with applications to sunroof buffeting blank (duplicate copy of proposal)
 * Engineering Acoustics/Subwoofer Design
 * Engineering Acoustics/propagation of the wave in specific condition

In general, do not unlink a module from a book, unless the module is a redirect or being deleted (or belongs to a different book). In some cases, it appears that users unlinked modules from Engineering Acoustics main page to reupload the content under a different title; the correct thing to do would have been to use the "move page" feature of this wiki. --Kernigh 16:47, 9 December 2005 (UTC)

See Help:Pages. --Kernigh 16:49, 9 December 2005 (UTC)

I created a template previous edit history (see Project:Template messages/Maintenance) to handle situation like this. I redirect an old page to its newer version, then I mark the newer version's talk page with the template.

I started striking out orphan pages from the above list which I fixed. If you fix a page in the above list, then you can strike it like I did. --Kernigh 04:21, 31 December 2005 (UTC)

Students enrolled in ME 513 at Purdue University in Fall 2005

 * Curtis Gahimer
 * Andrew Kazacoff
 * Rob Whirledge
 * Kevin Baldwin
 * Joe Lapinskas
 * Valdez Gant
 * Ganesh Seeniraj
 * John Zeeme
 * Yoon-Shik Shin
 * Amanda Miller
 * Michelle Papp
 * Joe Land
 * Paloma Mejia
 * Joel Leonardi
 * Shohei Shibata
 * Andrew Marshall
 * Janette Jaques
 * Brad Geswein
 * Shuangdong Wang
 * Mychal Spencer
 * Li-Jen Chen
 * Jason Kaeding
 * Chris Doktorcik

Students enrolled in MECH 500 at McGill University in Fall 2008

 * John Danby
 * Hossein Khadivi Heris
 * James Wang
 * Yasser Rafat
 * Albert
 * Nasim Kaveh-Moghaddam

Students enrolled in MECH 501 at McGill University in Fall 2010

 * Alexander Sotoway
 * Surabhi Joshi
 * Kyriakos Moditis
 * Yong Shi
 * Mirunalini Thirugnanasambandam
 * Anne Jesuthasan
 * Hani Backshaei
 * Sherman Hung
 * Shahin Amiri
 * Zahra Nourmahammadi
 * Kaveh Habibi
 * Siavash Kazemirad
 * Jeff Leadbetter
 * Ottoleo Kuter-Arnebeck
 * Yann Goulet-Garneau
 * Khalid Noorani

title: Talk:Engineering Acoustics


text:
Engineering Acoustics

/Authors/ · /Print version/ · [//upload.wikimedia.org/wikipedia/commons/c/c4/Engineering_Acoustics.pdf PDF File Edition 1.0]

Acoustics is the science of sound, particularly its production, transmission, and effects. Sound is defined as a small mechanical disturbance that may propagate at a speed characteristic of the medium, provided the medium is of great extent compared to a typical size of the disturbance. Sound may exist in gases, liquids or solids.

The applications of acoustics can be broken down into four main categories: Earth Sciences, Engineering, Life Sciences, and the Arts. Within Earth Sciences, acoustics is used in such applications as the development and refinement of underwater detection devices, the measurement of seismic waves and sound levels in the atmosphere. Engineering applications of acoustics include Noise Control, Electro-Acoustics, Sonic and Ultrasonic Engineering systems, non-destructive material testing, shock and vibrations of mechanical systems, and sound quality design of products. Life Sciences use Acoustics in hearing, speech production, bioacoustics, and psychoacoustics. In the Arts, Acoustics is involved in musical instruments, room acoustics, and communications. The following article describes some of the fundamental principles of Acoustics.

For more information about further applications of acoustics, please visit these /Application Websites/.

Copyright 2005-2024 Wikibooks Contributors. Permission is granted to copy, distribute and/or modify this document under the terms of the Creative Commons Attribution-ShareAlike 3.0 Unported License and GNU Free Documentation License Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts.

Part 1: Fundamentals of Acoustics

 * 1) Lumped Acoustic Systems
 * 2) /Simple Oscillation/
 * 3) /Forced Oscillations (Simple Spring-Mass System)/
 * 4) /Mechanical Resistance/
 * 5) /Characterizing Damped Mechanical Systems/
 * 6) /Electro-Mechanical Analogies/
 * 7) /Solution Methods: Electro-Mechanical Analogies/
 * 8) Examples of Electro-Mechanical Analogies
 * 9) /Primary variables of interest/
 * 10) /Electro-acoustic analogies/
 * 11) /Transducers - Loudspeaker/
 * 12) /Moving Resonators/
 * 13) One-Dimensional Wave Motion
 * 14) /Speed of sound/
 * 15) /Acoustic wave equation/
 * 16) /Reflection and transmission of planar waves/
 * 17) /Transverse vibrations of strings/
 * 18) /Time-Domain Solutions/
 * 19) /Boundary Conditions and Forced Vibrations/
 * 20) /Boundary Conditions and Wave Properties/
 * 21) /Attenuation of Sound Waves/
 * 22) /Sound Propagation in a Cylindrical Duct With Compliant Wall/
 * 23) Two-Dimensional Wave Propagation
 * 24) /Reflection, transmission and refraction of planar waves/
 * 25) Three-Dimensional Wave Propagation
 * 26) /Wave Motion in Elastic Solids/
 * 27) Non-Linear Acoustics
 * 28) /Qualitative Description of Shocks/
 * 29) /The Rankine-Hugoniot Jump Equations/
 * 30) /Detonation/
 * 31) /The Acoustic Parameter of Nonlinearity/
 * 32) /Harmonic Generation/

Part 2: Applications

 * 1) Earth Sciences
 * 2) Atmospheric Phenomena
 * 3) /Thunder acoustics/
 * 4) Underwater Acoustics
 * 5) /Basic Concepts of Underwater Acoustics/
 * 6) Engineering
 * 7) Noise Control
 * 8) /Analogies in aeroacoustics/
 * 9) /Noise in Hydraulic Systems/
 * 10) /Specific application-automobile muffler/
 * 11) /Flow-induced oscillations of a Helmholtz resonator and applications/
 * 12) /Car Mufflers/
 * 13) /Sound Absorbing Structures and Materials/
 * 14) /Noise from cooling fans/
 * 15) /Noise from turbine blades/
 * 16) /International Space Station Acoustics Challenges/
 * 17) /Rotor Stator Interactions/
 * 18) /Noise control with self-tuning Helmholtz resonators/
 * 19) /Outdoor Sound Propagation/
 * 20) /Anechoic Tiling/
 * 21) Electro-acoustics
 * 22) /Phonograph Sound Reproduction/
 * 23) /Bass Reflex Enclosure Design/
 * 24) /Filter Design and Implementation/
 * 25) /source-filter theory/
 * 26) /Moving Coil Loudspeaker/
 * 27) /Microphone Design and Operation/
 * 28) /Piezoelectric Transducers/
 * 29) /Piezoelectric Acoustic Sensor/
 * 30) /Microphone Technique/
 * 31) /Sealed Box Subwoofer Design/
 * 32) Sonic or ultrasonic systems
 * 33) /New Acoustic Filter For Ultrasonics Media/
 * 34) /Acoustic Micro Pumps/
 * 35) /Beamforming/
 * 36) /Sonic Supercharging of 2 Stroke Engines/
 * 37) /Thermoacoustics/
 * 38) /Acoustic streaming/
 * 39) /Acoustic Levitation/
 * 40) /Biomedical Ultrasound/
 * 41) Life Sciences
 * 42) Speech Production
 * 43) /Human Voice Production/
 * 44) /Vocal Folds/
 * 45) Nature
 * 46) /Resonating feathers of Manakins/
 * 47) /Echolocation in Bats and Dolphins/
 * 48) Hearing
 * 49) /The Human Ear and Sound Perception/
 * 50) /Conductive Mechanisms of Hearing/
 * 51) /Hearing Protection/
 * 52) Arts
 * 53) Musical Instruments
 * 54) /Basic Acoustics of the Marimba/
 * 55) /How an Acoustic Guitar works/
 * 56) /Bessel Functions and the Kettledrum/
 * 57) /Acoustics in Violins/
 * 58) /Clarinet Acoustics/
 * 59) /Acoustic Guitars/
 * 60) Room Acoustics
 * 61) /Room Acoustics and Concert Halls/
 * 62) /Basic Room Acoustic Treatments/
 * 63) /Electro Acoustic Installations in Room/

title: Engineering Acoustics


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History of Historical Writing/Archaic Historians of Egypt

Archaic Historians of Egypt

 * write introduction last

The Palermo Stone
The Palermo Stone, the main fragment of seven surviving pieces of a larger stele, is generally considered Egypt's oldest historical document, dating from the end of the 5th dynasty (twenty-fifth century BC). It gives a list of the kings of Egypt, starting with the Gods and other mythical rulers, all the way down to the time of its making.

Context of Authorship
Its presumed purpose, both propagandistic and/or religious, is to document the ordered descent of power (in Egyptian, Ma'at, after the name of the Egyptian goddess Ma'at, who symbolized justice and order) from time immemorial to the then-living ruler who commissioned the work.

In terms of the actual writing process (of the papyrus from which the stone was carved), the nameless Egyptian historians assigned to the task must have worked backwards, probably using the archives of palaces and temples, or possibly even documentation from early tombs. Anachronistically, cartouches are provided for all of the kings, even including the mythical ones. This is one of the clues that the annal in its present form is a retrospective construction of the Fifth Dynasty rather than a record that was kept from the beginning of the First Dynasty.

Notice that this is in clear contrast to the way annals are normally authored, namely updated at regular intervals, as events warrant. Whether the authors intended to give the impression of an annal is not clear to us. The entries for the kings get sparser as they proceed into the past, and by the time they reach the time before the first dynasty, the time of Gods and Heroes, the contents is down to a bare recording of the name.

For our analysis, let us look at the types of information that the authors provide for the individual dynasties.

The Fifth Dynasty
For the Fifth Dynasty, the annal provides information about the stipends that the kings granted to the various temples, identified by the name of the Godhood and the location (e.g. Buto in Pernu, Nekhbet in the Sanctuary of the South). The donations fall into three categories:

 * 1) food (mainly bread and beer, occasionally animals such as oxen and geese), expressed as so-and-so many offerings per day;
 * 2) land, expressed as stat of land in a specific city or district (nome), which could then be used to grow the food;
 * 3) religious infrastructure, such as temples, altars or statues made of electrum.

The annal also specifies trade activities, such as imported amounts of myrrh and electrum. Furthermore, the annal mentions the jubilee of the enthronement of the king as the ruler of both Upper and Lower Egypt. Finally, the annal gives the ordinal number for the census of the large cattle and the inundation level of the Nile in cubits, palms and fingers.

The Fourth Dynasty
For the Fourth Dynasty, the annal is only badly preserved; the portions we have included the jubilee of the enthronement of the king, the celebration of various religious festivals (e.g. the Sheshed Feast), and possibly some temple stipends (the text is very corrupted). The annal mentions the census of the large cattle as well as the inundation level of the Nile.

Interestingly, the annal of the Fourth also record the selection of the construction place for the pyramid of the pharao Shepseskaf called Shelter of Shepseskaf (although he eventually was buried in a mastaba).

With the founder of the Fourth Dynasty, Sneferu, the style of the annal changes. The annal is no longer reporting any stipends to the temples, but instead mentions military activities with numbers of prisoners and spoils, various state sponsored construction activities such as buildings and dewatowe ships, possibly for trade, and the birth of royal children. Famously, the annal also cites 40 ships worth of cedar wood traded with the Lebanon, which are then turned into the doors of the king's palace.

The Third and Second Dynasty
The annal for the Third Dynasty and Second Dynasty is also in bad shape, especially with respect of the names of the kings. As a result, the division between the two dynasties is difficult to draw.

Suffice it to say that for the reign of Nynetier, the jubilee of the throne ascension is celebrated separately for Upper and Lower Egypt (only once in the same year), with a clear preponderance for the Lower Egypt jubilee. The census was for counting gold and land and bi-annually at that time. Occasionally a note mentions that a temple was layed out ("stretching of the cord for the house called XXX"), that shipbuilding took place or that cities we cannot identify were destroyed.

Only the reporting of the innundation levels of the Nile remain constant.

The First Dynasty
The annal for the First Dynasty becomes increasingly spartan. Some feasts are recorded as being celebrated for the first time. The smiting of enemies, some of which are unidentified and may indeed be legendary, and the hunting of hippos is recorded. Only the first census ever is mentioned, this time of the people in all nomes of the land. As the march back in time reaches the border to the mythical kings and gods, even the inundation levels of the Nile subside.

The First Kings and the Gods
The annal begins to meander from human history into the mythological in the very first entries. Even though the terrible state of preservation of the top part of the stele makes reconstruction difficult, many of the names clearly identify male divinities. In addition, they are listed in the order of the cosmogeny of the Ennead, that is, Shu, Seb, Set, Horus and Osiris, followed by sons of the aforementioned deities such as Thoth.

The name Osiris is another hint for a Fifth Dynasty authorship, as Osiris only became established during that time.

Assessment
The annalistic text recorded on the Palermo Stone is the first historical text from Egypt. However, its purpose is not to reconstruct a foreign and distant past, but to display the continuity between the divine origins of kingship and the Fifth Dynasty rulership that commissioned the work. In this sense, it treats the historical information it deals with antiquarian, not critical.

While the authors must have done research to assemble the details the text refers to, there is no independent way to verify the correctness of their claims the farther one goes back in time; to give a (potentially hyper-critical) example, it is at least conceivable that the authors made up numbers for the Nile inundations for some of the years they did not possess levels for.

The information most likely to be correct are the donations to the various temples recorded for the time of the Fifth Dynasty; cf. the pain-staking detail of donations to various monestaries and churches in the Anglo-Saxon Chronicles. These events are most proximate to the authors; changing the amounts would have been a political act against (or for) the priesthoods; and future rulers would have been measured against these donation levels.

The Turin Papyrus, a list of Kings
The Turin King List is a Papyrus that contains a very complete list of the kings of Egypt, starting in mythical time with the king Gods and descending all the way into at least the 17th dynasty, where its current form breaks off (the papyrus had suffered since its discovery and fallen apart).

The purpose of the Turin king list is not quite clear; it forms the backside of an old document apparently used for taxation purposes. If it is but a copying exercise, then this would mean that there was a monument or other scroll playing the role of the original, and our historiographical interest shifts to the original authors that the Turin king list copies.

By itself, the notion of a king list is not that exceptional in Ancient Egypt; pharaos such as Seti I and Rameses II in their tombs in Abydos give lists of their predecessor kings. However, these lists are selective. They do not express all the ancestors or all the previous office holders, but only those that the pharao felt an especially strong connection with. To give a present-day analogy, this would be akin to American presidents seeing themselves in the tradition of Washington, Jefferson and Lincoln, but not, say Garfield or Fillmore. As in the American example, such cultic king lists pick and choose the famous and impressive pharaos from te known ones.

In contrast, the Turin King List provides a very complete list of the pharaos for the dynasties, including the invading Hyksos, not one of the fondest memory of the Egyptians. But it is this fact that allows us to consider it as an example of historical writing, rather than a mere source for the reconstruction of a chronology of the pharaos of Egypt; the completeness of the chronology overrules the cultic intentions.

The Biography of Methen
Dating from the Third Dynasty, the biography of Methen is a narrative of the important events in the life of an important dignitary and court official. The narrative is complicated to piece together, as it covers the walls of the mastaba of Methen at Saqqara, providing no apparent order to the individual subsections. It is clearly the oldest biography of Ancient Egypt and probably one of the oldest biographies we have.


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Category:Cookbook pages needing work

Cookbook-related pages in need of attention and work to improve their quality are listed here. Some may need formatting to conform to the recipe template. See Cookbook:Policy for more information.

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text:
Wikijunior talk:Solar System/Mars/Deimos

Carbon vs. carbon
So I'm on a healthy edit war over Carbon vs. carbon. I really don't care, but if we are going to get into a stupid, petty edit war on a single word (and only if the first letter is a captial letter), I don't know what else can happen here.

For now, I'm just going to leave it as it is, because I'm no grammar Nazi anyway. Perhaps I'll change it back in 6 months or so. --Rob Horning 02:45, 24 July 2005 (UTC)


text:
User talk:Lucas (usurped)

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 03:21, 24 July 2005 (UTC)

title: User talk:Lucas (usurped)


text:
User talk:Sreeram

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 03:22, 24 July 2005 (UTC)

title: User talk:Sreeram


text:
User talk:Justinitalia~enwikibooks

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 03:22, 24 July 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Justinitalia. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Justinitalia~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:21, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:06, 19 April 2015 (UTC)

title: User talk:Justinitalia~enwikibooks


text:
User talk:Alex.Szatmary~enwikibooks

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 03:23, 24 July 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Alex.Szatmary. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Alex.Szatmary~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 22:55, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 04:30, 19 April 2015 (UTC)

title: User talk:Alex.Szatmary~enwikibooks


text:
User talk:Me513

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 03:25, 24 July 2005 (UTC)

Engineering Acoustics
I wanted to drop you a little warning about the book Engineering Acoustics. Wikibooks is a community editing project with a series of guidelines that have been established by the community itself, to help shape the way wikibooks works. This book, by virtue of the fact that you've attempted to restrict the input of contributers from outside your classroom, is in violation of wikibooks policy, and could be deleted if the community at large decides it is a big enough violation of policy. Here are some of the points that are of some concern:

 * 1) Wikibooks is not to be used as a personal webhost, nor is it to be used to disseminate information not directly related to the prime directive of the site.
 * 2) Wikibooks is a community effort, and the input of contributers cannot be restricted (except for vandals).

For more information on wikibooks policies, check out WB:WIW.

Of course, the last thing that we here at wikibooks want to do is stifle the learning process, but we have to ensure that the community continues to grow and evolve acording to our preexisting guidelines. If the atmosphere at Engineering Acoustics does not attempt to merge with existing wikibooks policy, it could face deletion. If you have any questions on the matter, you may leave me a message -- 21:15, 28 November 2005 (UTC)

title: User talk:Me513


text:
Template:Recipe summary

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title: Template:Recipe summary


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Category:Tomato recipes

Recipes involving tomatos.

title: Category:Tomato recipes


text:
Category:Bacon recipes

Recipes involving bacon.

title: Category:Bacon recipes


text: Category:Cookie recipes

title: Category:Cookie recipes


text:
Category:Chocolate recipes

Recipes involving chocolate.

es:Categoría:Chocolate

title: Category:Chocolate recipes


text:
Category:Tapioca recipes

Recipes involving tapioca.

title: Category:Tapioca recipes


text:
Cookbook:Banana Cream Pie II

Ingredients

 * 3 large bananas or 4 medium bananas, sliced
 * ¾ cup granulated sugar
 * ⅓ cup all purpose flour or 3 Tbsp cornstarch
 * ¼ tsp salt
 * 2 cups milk
 * 3 egg yolks, slightly beaten
 * 2 Tbsp butter
 * 1 tsp vanilla extract
 * 1 ea. 9-inch (23 cm) baked pastry shell
 * Meringue made from the leftover egg whites (optional)

Procedure

 * 1) Combine sugar, cornstarch, and salt in a saucepan.
 * 2) Add milk gradually.
 * 3) Cook, stirring constantly, over medium heat until bubbly.
 * 4) Cook and stir an additional 2 minutes and remove from burner.
 * 5) Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.
 * 6) Remove from heat.
 * 7) Add butter and vanilla and stir until smooth.
 * 8) Slice bananas into the cooled baked pastry shell.
 * 9) Top with pudding mixture and spread meringue (if desired) on top of the pie.
 * 10) Bake at 350°F (175°C) for 12–15 minutes.
 * 11) Cool before serving.

Notes, tips, and variations

 * Fresh whipped cream can be substituted for meringue after the pie is baked.

title: Cookbook:Banana Cream Pie II


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Cookbook:Black Forest Cake

| German Cuisine

Black Forest Cake, sometimes called by the French gateau, gateaux or gâteau (meaning "cake"), is a chocolate cake with a strong cherry element. The recipe originates from Germany, where it is called Schwarzwälder Kirschtorte.

Cake

 * 4 oz (100 g) butter
 * 8 oz (225 g) brown sugar
 * 4 oz (100 g) plain chocolate
 * 7 oz (200 g) self-raising flour
 * ¼ teaspoon ground cinnamon
 * ¼ pint sour cream
 * 3 tablespoons strong cold black coffee
 * 2 eggs
 * 1 pinch of salt

Pastry base

 * 4 oz (100 g) cream flour
 * 1 pinch of salt
 * 2 oz (50 g) icing sugar
 * 2 oz (50 g) Irish butter
 * 1 egg yolk
 * a few drops of vanilla essence

Misc.

 * 1 pint cream
 * 1 tin (1 lb) black cherries
 * 4 tablespoons black cherry jam
 * brandy or cherry juice
 * 4 oz (100 g) grated chocolate

Cake

 * 1) Cream the butter and sugar together well.
 * 2) Melt the chocolate and beat into the creamed mixture, then beat in the eggs.
 * 3) Sift flour, salt and cinnamon together.
 * 4) Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
 * 5) Pour the mixture into a lined and greased 9-inch round, deep cake tin, and bake for 1 hour and 25 minutes.
 * 6) Set to cool on a wire rack.

Pastry base

 * 1) Mix all the ingredients together in a bowl and bind until the mixture stiffens.
 * 2) Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the cake tin.
 * 3) Lay out on baking sheet and bake for 20–25 minutes at 350°F, or until a toothpick inserted into the center comes out clean.

Assembly

 * 1) Whip cream until it holds its shape.
 * 2) Put some whipped cream into pastry piping bag with a star tip attached, and reserve this for the decoration.
 * 3) Slice the cake horizontally into 3 equal-sized layers.
 * 4) Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
 * 5) Put pastry on serving plate and spread the pastry with black cherry jam.
 * 6) Soak the cakes with brandy or cherry juice.
 * 7) Put one layer of cake on top of coated pastry.
 * 8) Spread a layer of cream on the cake, and top with half the stoned cherries.
 * 9) Add the second layer of cake, then another layer of cream and cherries.
 * 10) Top with the final layer of the cake.
 * 11) Cover the entire cake with the remaining cream, and press on the grated chocolate.
 * 12) Decorate the top with piped rosettes of cream and the reserved whole black cherries.

Notes, tips and variations

 * Using 3 identical cake pans instead of 1 large one is acceptable.

 * Margarine, vegetable oil or regular butter will substitute for Irish butter.

 * In some countries (e.g. Austria and Australia) the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.

 * Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).

title: Cookbook:Black Forest Cake


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Cookbook:Spicy Feta Burger

Ingredients

 * 1 lb ground beef
 * 1 tsp salt
 * 1 tsp black pepper
 * 1 tsp garlic powder
 * 1 tsp cayenne pepper
 * About ½ cup feta cheese

Procedure

 * 1) Mix spices into beef, using hands, until well-mixed.
 * 2) Form 8 small balls of meat, then press into very flat pancake shapes.
 * 3) Top four with about 2 tbsp crumbled feta cheese, then cover with the other four.
 * 4) Press together firmly to flatten, then crimp edges tightly to make four burgers. Chill.
 * 5) Cook as regular burgers in a skillet or on the grill. Handle gently to avoid crumbling.
 * 6) Serve on toasted white or rye bread with spicy mustard.

Notes, tips, and variations

 * Any other cheese that doesn’t melt easily can be substituted for feta in this recipe. Some possibilities are Parmesan, Swiss, and Jarlsberg. If you use a cheese that melts and becomes runny, however, it will all drip out.
 * If you plan to grill the burgers, you can opt to mix the feta in with the beef and simply treat as regular burgers. Don’t try this on a skillet, however, as the cheese will stick and burn.

title: Cookbook:Spicy Feta Burger


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Cookbook:Lamb Shawarma

| Meat Recipes

Ingredients

 * 1.5 kg leg of lamb or other tender cut
 * 1 tsp nutmeg
 * 1 tsp cinnamon
 * 1 tsp cardamom
 * 3 cloves of garlic
 * 1 tsp black pepper
 * 1 tsp cayenne pepper
 * ½ cup lemon
 * ¼ cup vinegar
 * 2 onions, sliced

Procedure

 * 1) Cut the lamb into large 4 cm chunks.
 * 2) Combine the nutmeg, cinnamon, cardamom, garlic cloves, black pepper, cayenne pepper, lemon, and vinegar in a small mixing bowl and pour over meat.
 * 3) Marinate for 2 hours or more.
 * 4) Grill the onions with some garlic for few minutes.
 * 5) Drain meat, pat dry, and grill until golden brown.
 * 6) Serve with pita bread, tomato, fresh onion, tabbouleh, tzatziki, lettuce and chili sauce.

title: Cookbook:Lamb Shawarma


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Cookbook:Asparagus Soup

| American cuisine | Vegetarian Cuisine | Soups

Ingredients

 * 12 thick asparagus spears
 * 2 cups water
 * 1 medium shallot, chopped
 * 3 tablespoons unsalted butter
 * ¼–1 cup whipping or light cream
 * Salt, freshly ground black pepper, and cayenne pepper to taste

Procedure

 * 1) Snap the tough ends off the asparagus spears.
 * 2) Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water.
 * 3) In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.
 * 4) Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly.
 * 5) Strain the purée through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.
 * 6) Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil.
 * 7) Serve hot or chilled. If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. You can keep it refrigerated for up to 2 days.

Notes, tips, and variations

 * Don't be tempted to omit the final straining of the soup! If you leave the bits of fibrous asparagus skin in the soup, they give it a very unpleasant texture. Use a sieve with a medium mesh, not too coarse and not too fine: too coarse will let too much of the fiber through, too fine will make the job of straining too difficult.
 * The richest version of this recipe, using a full cup of whipping cream, produces an especially luscious and velvety soup. For a lighter soup with fewer calories, use the smaller amount of whipping cream or substitute light cream. If you're planning to use only ¼ cup of cream, cook the asparagus in 3 cups of water so that you'll have enough cooking water to add to the finished soup to achieve the right consistency.
 * To make this soup vegan, cook the asparagus in 3 cups of water, omit the cream, and use oil instead of butter to cook the shallot.

title: Cookbook:Asparagus Soup


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Cookbook:Calabash Noodle Soup (Hulu Mian)

Calabash noodle soup (Chinese: 葫蘆麵 or 葫子麵) is a Chinese dish composed of cooked calabash, shredded meat, noodles, and soup.

Ingredients

 * Calabash
 * Pork tenderloin
 * Soy sauce
 * Cornstarch
 * Sugar
 * Garlic
 * Stock
 * Water
 * 2 eggs
 * Noodles

Procedure

 * 1) Peel the calabash and cut into finger-sized strips.
 * 2) Cut the pork tenderloin meat into thin strips.
 * 3) Marinate the meat with corn starch, soy sauce, and sugar.
 * 4) In a wok, stir-fry the meat until it is slightly brown. Remove the meat from the wok.
 * 5) In the wok, stir-fry the calabash strips and garlic for a couple of minutes.
 * 6) Place the meat back into the wok and add soup stock, soy sauce, and water.
 * 7) Simmer for a couple of minutes until the calabash strips look tender.
 * 8) Crack the eggs and pour the white and the yolk into the soup.
 * 9) Serve the soup with noodles.


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Cookbook:Blueberry Muffin

Blueberry muffins are a pastry common in many parts of the world.

Ingredients

 * 1¾ cups (250 g) flour
 * ⅓ cup (65 g) white granulated sugar
 * 2 teaspoons baking powder
 * ¼ teaspoon salt
 * 1 egg, beaten
 * ¾ cup (180 ml) milk
 * ¼ cup (60 ml) cooking oil
 * ¾ cup (180 ml) blueberries, fresh or frozen

Procedure

 * 1) Grease muffin cups or line with paper cups; set aside.
 * 2) Preheat the oven to 400°F (200°C).
 * 3) In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
 * 4) In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
 * 5) Spoon batter into prepared cups, filling each about two-thirds full.
 * 6) Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
 * 7) Remove from muffin cups and let cool on a wire rack for 5 minutes.

Notes, tips, and variations

 * The mixture should be lumpy after stirring. Overstirring to make smooth batter will cause the muffins to be tough.
 * Leaving the muffins in the muffin cups can make them soggy.
 * To make jumbo muffins, reduce the temperature to 350°F (180°C) and bake for 30 minutes.
 * To make mini muffins, bake for about 10 minutes at 400°F (200°C).

title: Cookbook:Blueberry Muffin


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Cookbook:Boiling Pasta

Boiled pasta is the basis of an enormous variety of pasta dishes. In most of them, the pasta is usually cooked in the same manner, regardless of the sauce and other ingredients that will be added to it. Notable exceptions are soups, gnocchi, and baked dishes like lasagna and manicotti, which are not covered here.

The four key "secrets" for cooking a good pasta are: cook in salted water, add the pasta only after the water is boiling, do not undercook or overcook, and drain and cool promptly. One must also be aware that some sauces or other accessories may take longer to prepare than the pasta itself.

Salted water
On the average, for every 200 grams of pasta, one should use 4 liters (about 17 cups) of cold water and 2 tablespoons of salt. The salt should be added to the water to flavor the pasta. (Although some people believe salt is added because it raises the boiling point of water, thereby cooking the pasta faster, this is not true. The amount of salt being added raises the boiling point of the pasta only a fraction of a degree. The salt is purely for flavor). In addition, some people also add a few drops of Vegetable oil to the water, in order to reduce foaming and the risk of spillovers. It is worth noting, however, that adding oil to pasta water inhibits the ability of the drained pasta to absorb the flavors of any sauce and is generally considered undesirable.

The pot should be large enough for the water level to be one or two inches below the rim. It must also be wide enough to hold the uncooked pasta entirely submerged in the water; long pasta like spaghetti may have to be broken in half to fit a smaller pot.

When to add the pasta
The water should be brought to a boil, stirring. Once the water is vigorously boiling, the pasta should be thrown in, all at once. If the pasta is added to non-boiling water it will turn brown on the edges. The cooking time should be measured from this moment.

When the cold pasta is added to the water, the latter usually stops boiling for a few moments. The stove's heat should be adjusted so that the water resumes boiling promptly, and stays boiling moderately while the pasta is cooking. The pasta should be kept entirely submerged at all times. (Failure to follow these rules will result in pasta that is partly overcooked and/or partly undercooked.)

Cooking time
Cooking time varies depending on the kind of pasta; usually it is listed on the pasta packaging. Typical times for dry pasta range from 5 minutes for thin spaghettini to 12 minutes or more for some thick varieties. Fresh, egg-based pasta (pasta all'uovo) takes very little time to cook - hardly a minute after the water has returned to a boil; filled pasta like tortellini needs only a few minutes.

The recommended time needs to be increased when cooking pasta at great altitudes, since water will boil at a lower temperature. Also, the cooking time may depend on the brand as well as on the kind of pasta.

The cooking time can be adjusted to vary the firmness of the pasta. The suggested time will usually produce a chewy pasta al dente, favored by connoisseurs but somewhat heavy to digest; a slightly longer time produces softer pasta, which may be more adequate for children. However, care must be taken to not overcook to the point where the pasta turns into a paste.

Testing the pasta
Beginners should probably play it safe and stick to the time given in the box. Experienced cooks test whether the pasta is ready by "fishing" a sample piece out of the boiling water with a slotted spoon and chewing on it. The pasta is ready when it has lost the "flour" taste of uncooked pasta and has become moist and flexible throughout its thickness, but is still firm enough to need chewing.

Drain and serve
When the pasta is cooked, it should be drained promptly with a strainer or colander. To avoid over-drying the pasta, immediately place the pasta on a large plate when it is still dripping a slight amount of water. Quickly mix together with the sauce and other accompaniments. The pasta should be eaten hot within a few minutes, unless the recipe says differently.

Note that the pasta will continue to cook in the colander, so its important you not overcook it in the first place. If you feel you have overcooked the pasta, you can rinse it with cold water to impede the cooking process. However, obviously, you will have cold pasta as a result. Rinsing is a non-optimal solution because it also washes away the starches. Typically, you want starches to help the sauce adhere to the pasta. On the other hand, if you are making a non-sauced pasta such as pierogi, you might want to wash the pasta to prevent them from sticking to one another.

Storing cooked pasta
When preparing a large portion that cannot be served immediately, for example, for a buffet-style meal — it is advisable to cool off the pasta a bit, immediately after draining it. Otherwise the heat still remaining in the pasta may cause it to overcook and stick to itself. This can be done by rinsing the pasta quickly in cold water, or spreading it out on a wide bowl or tray, or tossing it up into the air a few times with the colander.

For the same reason, it is better to allow the pasta get cold, and re-heat it before serving, than trying to keep it hot for a long time. In this case, it should be drained a bit earlier than the optimum point; each portion can be reheated by placing it in a strainer and plunging it for a few seconds into salted boiling water.

Troubleshooting

 * The pasta came out too mushy: It is mushy because you overcooked the pasta. Alternatively, you drained the pasta when it was perfectly done, but it continued to cook in the strainer.

 * The pasta still comes out mushy! Low-quality pasta can be next to impossible to cook properly: as soon as it is no longer undercooked, it becomes mushy. There are many types of flour. Good pasta is usually made with semolina, hard wheat, or durum hard wheat. These qualities of wheat contain little free starch, and more of the endosperm protein that forms the gluten that gives pasta its consistency. Low-quality pasta is often made with flour that has a higher content of free starch grains, so that once it cooks it becomes mushy.

 * My recipe called for X-amount of sauce, yet the pasta soaked the sauce up with little leftover: People tend to over-drain their pasta. Drain the pasta until it is still slightly dripping. Alternatively, add some olive oil to the drained pasta prior to saucing it.

 * My pasta is undercooked, yet I followed the directions on the box. The box is a guideline and its advice should be used with caution. The pasta wasn't cooked for long enough. After adding the pasta, wait for the water to boil again and continue to cook for as long as the box says.

 * My ravioli came out a soggy mess and they fell apart. A rolling boil can do damage to filled pasta. Return the pot to a boil after placing in pasta, and turn the heat to medium once a rolling boil is achieved.

 * I was told pasta is done when throwing it sticks it against a cabinet. Is this true? This is not true; it simply means your pasta is sufficiently sticky. The center of the pasta could still be raw.

 * Does adding oil to the pasta water make it not stick: Water and oil don't mix when they're cold, and they don't mix when they're hot. Most of the oil will float to the surface of the boiling water, far away from the pasta you want to protect, but potentially reducing foaming. When you drain the pasta, you dump the oil out first, so little if any oil will touch the pasta.

title: Cookbook:Boiling Pasta


text:
Cookbook:Orange Chocolate Chip Muffins

Ingredients

 * 400 g (2 cups) self-raising flour
 * 60 g butter
 * 120 g (½ cup) granulated sugar
 * 120 ml (½ cup) milk chocolate chips
 * 120 ml (½ cup) white chocolate chips
 * 2 eggs, beaten lightly
 * 120 ml (½ cup) milk
 * 120 ml (½ cup) orange juice
 * 15 ml (1 Tbsp) orange rind

Procedure

 * 1) Preheat oven to 220°C (350°F).
 * 2) Sift flour into bowl, then rub in butter.
 * 3) Add sugar, chocolate bits, eggs, milk, orange juice, and orange rind.
 * 4) Mix well.
 * 5) Spoon heaped tablespoons of mixture into greased muffin pans.
 * 6) Bake for 15–20 minutes until cooked through.

title: Cookbook:Orange Chocolate Chip Muffins


text:
Category:Peach recipes

Recipes involving peaches.

title: Category:Peach recipes


text:
Category:Yam recipes

Recipes involving yams.

title: Category:Yam recipes


text:
Category:Cardamom recipes

Recipes involving cardamom.

title: Category:Cardamom recipes


text:
Category:Shrimp recipes

Recipes involving shrimp and prawns.

title: Category:Shrimp recipes


text:
Category:Pear recipes

Recipes involving pears.

title: Category:Pear recipes


text:
Cookbook:Lettuce Soup

Ingredients

 * Stock
 * 2 bunches of sorrel, washed and cut up
 * 1 bunch of endive, washed and cut up
 * 1 head of lettuce, washed and cut up
 * 1 small bunch of chervil, washed and cut up
 * 1 stick of celery,washed and cut up
 * 1 carrot, washed and cut up
 * 1 onion, peeled and cut up
 * Sliced French bread, toasted
 * Parmesan cheese, grated

Procedure

 * 1) Boil everything except for the bread and cheese in the stock for an hour.
 * 2) Put some slices of toasted French roll into a bowl, and pour the soup over them.
 * 3) Serve with grated Parmesan.

title: Cookbook:Lettuce Soup


text:
Category:Ginger recipes

Recipes involving ginger.

title: Category:Ginger recipes


text:
Category:Peruvian recipes

Recipes from Peru.

 * Pisco Sour recipe (Wikipedia)

es:Categoría:Gastronomía del Perú

title: Category:Peruvian recipes


text:
Category:Salsa recipes

Recipes for salsa.

title: Category:Salsa recipes


text:
Category:Cake recipes

A cake is a type of leavened dessert usually made from wheat.

title: Category:Cake recipes


text:
Category:Canadian recipes

Recipes from Canada.

title: Category:Canadian recipes


text:
Category:Scandinavian recipes

Recipes from Scandinavia.

title: Category:Scandinavian recipes


text:
Cookbook:Chilaquiles

The following recipe is quite common in most of Mexico as a breakfast item, due to the addition of eggs, but is also eaten throughout the day including during dinner time. The additional recipe for a salsa de chile de árbol will be used as the primary sauce.

Salsa de chile de árbol

 * 1 cup tomatillos, dehusked
 * 4–6 dried chiles de árbol, roasted
 * 1 clove garlic
 * ½ cup water
 * Salt to taste
 * Pepper to taste

Chilaquiles

 * Vegetable oil (enough to cover the tortillas to deep-fry them)
 * 2 day-old corn tortillas, cut into strips then squares
 * 1 standard egg
 * ¼ white onion, diced

 * Crumbled or shredded cheese

Salsa de chile de árbol

 * 1) Roast the tomatillos by wrapping them in heavy duty aluminum foil and placing them on a comal (cast iron skillet) over your stovetop (this does not need to be done in the oven; it never is in Mexico).
 * 2) After roasting the tomatillos for approximately 15 to 20 minutes, pull them off the heat and reserve.
 * 3) Roast the dried chilies and garlic directly on the comal. Caution: the dried chilies will roast in less than a minute while the garlic will take longer.
 * 4) Combine the roasted tomatillos, chilies, garlic, water, salt, and pepper in a blender. Liquefy the mixture thoroughly for a few minutes to ensure that the sauce is smooth and consistent with no large pieces left floating around. You will probably end up with more salsa than you need for this recipe. Use it as a condiment for any other of your favorite Mexican dishes!

Chilaquiles

 * 1) Heat enough vegetable oil in a frying pan to deep fry the tortillas. It should be hot enough so that when you drop the pieces of tortillas into it they immediately begin to fry at a rapid pace.
 * 2) Allow the tortillas to fry until they become a chestnut brown, just not too dark or burnt. At this point, drain most of the oil out of the pan leaving only enough to fry the rest of the ingredients.
 * 3) Crack the egg into the fried tortillas and scramble it, folding the fried tortilla strips into the egg. At this point season this mixture with salt and pepper if desired. Take this mixture out of the pan and let it rest on a plate while you continue with the rest of the dish.
 * 4) Add some of the oil that was taken out of the pan earlier back into it and heat it up again. To this add the diced onion, and allow it to soften for a few minutes. Add the salsa de chile de árbol to the oil and onions and sauté it for a minute or two. Add a little bit of water to dilute it if it becomes too thick.
 * 5) Finally, return the fried tortilla and egg mixture to the onion and chili sauce in the pan and allow it cook only for about a minute, enough time to allow the tortillas to soak up some of the sauce.  Before plating it, add the cheese and enjoy!

Notes, tips, and variations

 * In Mexico, very rarely is this dish made with tortilla chips but rather day-old tortillas that have stiffened. If you don't have day-old tortillas you can leave out fresh tortillas until they are stiff to get the right texture.
 * The chiles are very hot; adjust to taste.
 * For the cheese, you can use anything that melts well such as Monterey Jack or Manchego
 * The recipe for the chili sauce used in this recipe is of course a red sauce. If you prefer a green sauce, simply substitute the chiles de árbol with fresh jalapeño chilies that you can also roast in the same way. After you have roasted the chilies on the comal and thoroughly burnt the skins, place the chilies in a plastic bag with a small amount of water so as to allow them to steam. After about 5 minutes, remove the jalapeños from the bag and simply rub the skin off of them. Continue to make the sauce as indicated above.
 * This dish can be made with strips of chicken in addition to or as a replacement for the egg. In Mexico chilaquiles are often served throughout the day and as such the addition of chicken strips will complement it as a dinner item. Using all the same ingredients just add some warmed and shredded chicken meat during the last step before you add the cheese. Oftentimes, my mother would add a little bit of Mexican cream (somewhat like sour cream but more akin to creme fraiche) over the top of the chilaquiles right before we enjoyed them on our serving plate as a way to tone down the spicy heat of the dish.

title: Cookbook:Chilaquiles


text:
Cookbook:North Staffordshire Oatcakes

An oatcake is a type of pancake made from oatmeal, cooked on a griddle. North Staffordshire oatcakes are a local delicacy in the North Staffordshire (Stoke-on-Trent) area of England, and so may be known to non-locals as a North Staffordshire oatcake or Potteries oatcake. These use flour and yeast, whereas other oatcakes do not. When pre-cooked, they are a form of fast food, and catering outlets in the area usually offer oatcakes with fillings such as cheese, bacon, sausage and egg. They can be re-heated by frying in butter, or by grilling. In addition, pikelets are often served alongside oatcakes in a similar fashion.

Ingredients

 * 220 g (1 cup or 8 oz) fine oatmeal
 * 220 g (1 cup or 8 oz) wholemeal or plain flour
 * 1 tsp salt
 * 14 g (2 ½ tsp or ½ oz) fresh yeast
 * 850 ml (3 ½ cups or 1 ½ pints) warm milk and water, mixed half and half
 * 1 tsp sugar

Procedure

 * 1) Add the salt to the flour and oatmeal.
 * 2) Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.
 * 3) Mix the dry ingredients with the yeast liquid to make a batter.
 * 4) Cover the batter with a clean cloth and leave it in a warm place for an hour.
 * 5) Cook the oatcakes on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8–9 inches in diameter. The surface will be covered in holes as it cooks.
 * 6) Flip the oatcake after 2–3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2–3 minutes.

title: Cookbook:North Staffordshire Oatcakes


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Cookbook:Neapolitan Soup

This is a tasty and easy-to-make soup recipe.

Ingredients

 * ¼ pound (115 g) forcemeat of fowl
 * 1 tablespoon potato flour
 * 1 tablespoon Bechamel sauce
 * 1 egg yolk
 * Peas
 * Asparagus
 * Spinach
 * Clear soup

Procedure

 * 1) Mix the fowl with potato flour, Bechamel sauce, and the yolk.
 * 2) Put this into a tube about the size round of an ordinary macaroni.
 * 3) Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.
 * 4) Let it simmer, and add boiled peas and asparagus tips.
 * 5) If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
 * 6) Serve in a good clear soup.

title: Cookbook:Neapolitan Soup


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Cookbook:Aubergine and Onion Vegetable Pie

This is a vegetable pie using tomatoes, aubergines (eggplant), onions, and mushrooms. You can make vegetable pie with many kinds of vegetables.

Crust

 * 250 g (1 cup) flour
 * 100 g (0.4 cups) medium-soft butter (leave it out for a half-hour before making the crust)
 * 1 egg
 * Lukewarm water
 * 1 pinch of salt

Filling

 * 1–2 aubergines (eggplants)
 * 1–2 onions
 * 4 tomatoes
 * 150 g (0.6 cups) of mushrooms
 * Grated cheese
 * Milk
 * 1 egg yolk
 * Fresh cream

Crust

 * 1) Add the flour to a large bowl.
 * 2) Add the butter, and rub it into the dough with your fingers until the pastry is nearly consistent in texture.
 * 3) Add the egg, then some water bit by bit while working the pastry with your hands until it becomes soft and smooth. It should not be sticky, and it should look shiny and medium-yellow.

Filling

 * 1) Cut the vegetables into thin slices.
 * 2) Brown the vegetables in oil or butter or steam them, starting with the onions and aubergines (eggplant), then the mushrooms. Keep the tomatoes raw.

Assembly

 * 1) Roll the dough out about ⅛–¼ inch thick.
 * 2) Butter a pie pan and fit the dough into the pan. Prick the dough all over with a fork, and line it with some aluminum foil in a curved shape.
 * 3) Pre-bake the crust for about 10 minutes in a medium oven.
 * 4) Take the crust out of the oven, and arrange the vegetables over the crust in whatever arrangement pleases you.
 * 5) In a bowl, mix the egg yolk with some milk and a bit of fresh cream, then pour the mixture on top of the vegetables.
 * 6) Cover with grated cheese.
 * 7) Bake for 15–20 minutes in a medium oven.


text:
Cookbook:Venetian Soup

| Soups

Venetian soup is a tasty dumpling soup to warm you up.

Ingredients:

 * 2 oz (55 g) butter
 * 2 oz (55 g) flour
 * ½ cup (125 ml) stock, warm
 * 1 oz (28 g) grated Parmesan cheese
 * 4 egg yolks
 * Clear broth

Procedure

 * 1) Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.
 * 2) Gradually mix in the warm stock, then the grated cheese to form a paste.
 * 3) Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.
 * 4) Boil the quenelles in a little broth, then drain them.
 * 5) Serve the quenelles in additional broth.

title: Cookbook:Venetian Soup


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Cookbook:Herring Soup

Ingredients

 * 8 gallons water
 * 5 pounds barley meal
 * 4 herrings, meat pounded
 * Salt, pepper, vinegar, and herbs, to taste

Procedure

 * 1) Combine water and barley meal.
 * 2) Boil it to the consistency of a thick jelly.
 * 3) Season it with salt, pepper, vinegar, sweet herbs. Add the herring meat.

title: Cookbook:Herring Soup


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Cookbook:Tom Kha Kai

| Thai Cuisine

Tom kha kai (or tom kha gai) is a Thai soup with the distinct, very Thai flavor of galangal, a rhizome somewhat similar to ginger. Kha means "galangal" in Thai. This version of the soup is made with chicken (kai or gai).

Ingredients

 * 2½ cups (600 ml) coconut milk
 * 3¼ cups (775 ml) chicken stock
 * 4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise
 * 2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin
 * 3–4 mini Thai bird chilies, finely chopped
 * 400 g chicken, cubed
 * 1 medium onion, quartered
 * 1 tomato, quartered and peeled
 * 1 cup (150 g) mushrooms, sliced
 * 1½ teaspoon sugar
 * ¼ teaspoon pepper
 * 3 tablespoons lime juice
 * 2 tablespoons soy sauce
 * 4 tablespoons cilantro

Procedure

 * 1) Bring stock and coconut milk to a boil.
 * 2) Add lemongrass, galangal, chilies, sugar, and pepper.
 * 3) Add onion, tomato, chicken bits, and mushrooms.
 * 4) Keep at a rolling boil for 4 minutes.
 * 5) Remove the pot from the heat.
 * 6) Stir in lime juice and soy sauce.
 * 7) Garnish with cilantro and chilies.

Notes, tips, and variations

 * You can substitute ginger, as galangal and ginger are similar, but the flavors are different.

Warnings

 * Always wash your hands with soap immediately after you are done cutting chili peppers.

title: Cookbook:Tom Kha Kai


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Cookbook:Salted Mustard Greens and Shredded Meat Noodle Soup

Salted mustard greens and shredded meat noodle soup (雪菜肉絲麵) is a Chinese dish composed of salted mustard greens (雪裡紅), shredded pork (肉絲), soup stock, and noodles. Many Chinese restaurants in the US serve this dish. All quantities are approximate.

Ingredients

 * Mustard greens
 * Salt
 * Pork tenderloin
 * Corn starch
 * Soy sauce
 * Sugar
 * Soup stock
 * Cooked noodles

Procedure

 * 1) Wash and dry the mustard greens.
 * 2) Add salt to the greens.
 * 3) Seal in a plastic bag and store in the refrigerator for several days.
 * 4) Cut the pork tenderloin meat into tiny strips. Marinate the meat with corn starch, soy sauce, and sugar.
 * 5) Retrieve the semi-pickled mustard greens and dice them.
 * 6) Using a wok, stir-fry the meat until it is slightly brown. Remove the meat from the wok.
 * 7) Stir-fry the salted mustard greens until slightly brown.
 * 8) Place the meat back into the wok and add soup stock and water. Simmer for a couple of minutes.
 * 9) Serve the soup with noodles.


text:
Cookbook:Salza Criolla (South American Onion Relish)

Sarza criolla is a refreshing topping for carbohydrate and meat-style foods. It is the South American equivalent of salsa, and it goes well on toast, slabs of boiled potatoes, seafood, meat, rice, tamales, and quesadillas.

Ingredients

 * 1 onion
 * 1 lime
 * Chopped cilantro (optional)
 * Chopped boiled potatoes (optional)
 * Chopped boiled or pickled beets (optional)
 * Chopped (not mashed) avocado (optional)

Procedure

 * 1) Cleave the onion from top to bottom, along the grain, then slice it fine across the grain, forming half-rings.
 * 2) Rinse in cold water, soak in cold water for around 5 minutes, and rinse again. This procedure washes away the contents of the plant cells destroyed by the knife, taking the sting out of the onion's flavor.
 * 3) Squeeze over it the juice of the lime.
 * 4) Optionally toss in the cilantro, potatoes, beets, or avocado.


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User talk:DMTsurel

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 11:26, 24 July 2005 (UTC)

title: User talk:DMTsurel


text:
User:AmoVictor~enwikibooks

Just wandered in looking at what Wikipedia / Wikipedia is about.

Personal webpages:

 * AmoVictor's Webpage Shota Yaoi
 * AmoVictor's Kuro5hin Webpage

title: User:AmoVictor~enwikibooks


text:
Category:Marshmallow recipes

Recipes involving marshmallows.

title: Category:Marshmallow recipes


text:
Category:Plum recipes

Recipes involving plums.

title: Category:Plum recipes


text:
Category:Ume recipes

Recipes involving ume.

title: Category:Ume recipes


text:
Category:Lentil recipes

Recipes involving lentils.

title: Category:Lentil recipes


text:
Category:Cabbage recipes

Recipes involving cabbage.

title: Category:Cabbage recipes


text:
Category:Ukrainian recipes

Recipes from Ukraine.

title: Category:Ukrainian recipes


text:
Rohingya

/Introduction/

Alphabet
Aa  Bb   Cc   Çç   Dd   Ee   Ff Gg   Hh   Ii   Jj   Kk   Ll   Mm Nn   Ññ   Oo   Pp   Qq   Rr   Ss Tt   Uu   Vv   Ww   Xx   Yy   Zz

Consonants
"c" is pronounced as sh in shell. "ç" is pronounced as retroflex r in Rohingya words such as caça and naça meaning mat and closed. "d" is pronounced as d in Dubai. "dh" is pronounced as d in day. "t" is pronounced as t in tooth. "th" is pronounced as t in ten. "ñ" is pronounced as silent or half n such as in Rohingya words fiañs and fañs meaning onion and five. Basically it gives nasal sound to the preceding consonant. "ñy" is nasal y. "ñg" is nasal g "ts" is equal to sida. "y" is used as consonant only, not used as a semi vowel. So My must be written as Mai.

Vowels
Rohingya has two sets of vowels. The first line represent (6) soft-sound (normal) vowels and, the second line (6) hard-sound (accented) vowels. The last two-letteredvowels in each line below - ou and óu - are treated as if it is a single vowel respectively. Accented vowels are always emphasized with high tone and unaccented vowels are always pronounced as soft vowels. a   e    i    o    u    ou á    é    í    ó    ú    óu

Each vowel gives only one sound as shown in bold in the English and Rohingya phrase below:- "America on full tour" "Alemi modúr houli" - meaning International Honey Center. a is pronounced as in the word America. e is pronounced as in the word Letter. i is pronounced as in the word India. o is pronounced as in the word Long. u is pronounced as in the word Put. ou is pronounced as in the word Go.

Circular vowels
Rohingya uses at least 4 circular vowels in each set. It is like adding "i" after each vowel of a, e, o, u. You cannot add "i" to "i".) ai  ei  oi  ui   (for soft sounds) ái  éi  ói  úi   (for hard sounds) For example; Dhail (=lentil), Beil (=sun), Boi (=sit), Tui (=you) for not emphasized. Bái (=brother), Dhéil (=tree branch), Bóin (=sister), Kúilla (=open) for emphasized.

Long vowels and its variants
Rohingya uses double vowels to extend the sound in three different ways such as horizontal, rising and falling. For example; aa horizontal elongation; example Gaa (=body). aá raising up; example Gaá (=sing). áa falling down; example Gáa (=infections).

Questions
In Rohingya Language yes/no questions are created by adding "né" at the end of the sentense:
 * Sálma'ttu bilai uggwá asé né?  -- Is there a cat with Salma?
 * Sálma'ttu bilai uggwá asé.     -- There is a cat with Salma.
 * Ói, Sálma'ttu bilai uggwá asé. -- Yes, There is a cat with Salma.

 * Usman ottú bilai asé né?       -- Is there cat with Usman?
 * Usman ottú bilai nái.          -- There is no cat with Usman.
 * Nái, Usman ottú bilai nái.     -- No, There is no cat with Usman.

Relevant vocabulary
Sálma'ttu = 'with Salma' uggwá     = 'a' bilai      = 'cat' asé né    = 'is there' Usman ottú = 'with Usman' nái       = 'no' or 'there is no'

Other questions are created by USING question pronouns like:
 * hoçé - where
 * hoñótté - when
 * hone - who
 * ki - what
 * hotúkkun - how long/when
 * hoddúr - how far/how much
 * hodún - how much
 * hondila - what kind
 * honnán - which one
 * kengóri - how

Hoçé - Where
 * Tui hoçé zaibi? - Where will you go?
 * Ite/Ibá hoçé zaibou? - Where will he/she go?
 * Tui hoçé zaifaribí? - Where can you go?

Hoñótté - When
 * Ibá hoñótte zaibou? - When will she go?
 * Ali hoñótte aibou? - When will Ali come?
 * Tui añár loi hoñótte dehá goríbi? - When will you see me?

Hone - Who
 * Hone hoórde? - Who is saying?
 * Tuñí honnwá? - Who are you?
 * Tuñí haré soórde? - Whom are you looking for?

Ki - What
 * Yián ki? - What is it?
 * Tuñí ki gorór? - What are you doing?

Hotúkkun - How long
 * (Thaim) hotúkkun laiggé? - How long it took (time)?
 * Tui hotúkkun ot zaibi? - When will you go?

Hoddúr - How far/How much
 * Ham hoddúr óiye? - How far is work done?
 * Lamba hoddúr? - How much is the length?
 * Tuñí hoddúr zaiba? - How far will you go?

Hodún - How much
 * Yián hodún? - How much is it?
 * Tuñí hodún soódde? - How much you want?
 * Tuñí hodún loiba? - How much you want to buy?

Hondila - What kind
 * Tuáñrtú hondila hoor fosón de? - What kind of clothes do you like?
 * Tuáñrtú hondila ham fosón de? - What kind of work do you like?
 * Tuáñrtú hondila lageddé? - Whta kind do you need?

Honnán - Which one
 * Tuñí honnán basíba? - Which one you choose?
 * Tuñí honnán loba? - Which one will you take?

Honíkká - Any body/Any where
 * Honíkká asé né? - Is there any one?
 * Ite honíkká no zaibóu ? - He will not go any where?

Kengóri - How
 * Ali kengóri aibóu? - How will Ali come?
 * Ite eskul ekkán kengóri banaibóu? - How will he build a school?

Days
Saturday - Cónibar Sunday  - Rooibar Monday  - Cómbar Tuesday - Monggolbar Wednesday- Buidbar Thursday - Bicíbbar Friday  - Cúkkubar

Months
Arabic way 1. Mohórom 2. Sófor 3. Robiul Awal 4. Robiul Táni 5. Jomadil Awal 6. Jomadil Táni 7. Rojob 8. Cáaban 9. Romzan 10. Caawál 11. Zulkáada 12. Zulhájj

Rohingya way 1. Soit 2. Boicák 3. Zer 4. Acár 5. Cón 6. Bádo 7. Acín 8. Hati 9. Oón 10. Fuc 11. Mak 12. Fóon

Time
This morning = Aijja beínna This afternoon = Aijja Duíñjja This evening = Aijja Ázinna Today = Aijja Tonight = Aijja Raitta Tomorrow = Aiyérde Hailla / Hailla Yesterday = Goto Hailla Day before yesterday = Goto Foóuru Day after tomorrow = Aiyérde Foóuru / Foóuru) A week = Ek háfta Last week = Goto Háfta Next week = Tarfor Háfta Everyday = Fottídin (or Foittódin) Every week = Fottí háfta Every month = Fottí mác Every year = Fottí bosór

Numbers
One = Ek Two = Dui Three = Tin Four = Sair Five = Fañs Six = Só Seven = Háñt Eight = Añctho Nine = No Ten = Doc Eleven = Egaro Twelve = Baró Thirteen = Teró Fourteen = Soiddó Fifteen = Fundóroh Sixteen = Cúlloh Seventeen = Háñtaroh/Cáñtaroh Eightteen = Añçároh Nineteen = Unnúic Twenty = Kuri Twenty-one = Ekkuri ek Twenty-five = Ekkuri fañs Twenty-nine = Ekkuri no Thirty = Tiríc Forty = Calic Fifty = Fonjaic Sixty = Áith/Háith Seventy = Óttoir/Cóttoir Eighty = Ací Ninety = Nobboi Hundred = Cót Thousand = Házar 100 Thousands = Ek lák (1,00,000) 10 Million = Ek kurul  (1,00,00,000) 1 Billion = Ek kuthí   (1,00,00,00,000)

Ordinals
First = Ek lombór Second = Dui lombór Third = Tin lombór Fourth = Sair lombór Fifth = Fañs lombór Sixth = Só lombór Seventh = Háñt lombór Eight = Añctho lombór Ninth = No lombór Tenth = Doc lombór Eleventh = Egaro lombór Eighteenth = Añçáro lombór Twentieth = Kuri lombór Twenty first = Ek kuri ek lombór Thirtieth = Tiríc lombór

Direction
East - Fuk West - Fosím North - Uttor South - Doóin Northeast - Uttor-e-Fuge Northwest - Uttor-e-Fosíme Southeast - Doóin-e-Fuge Southwest - Doóin-e-Fusíme

Dimension
Length = Lamba Breadth = Fatóijjá / Baiththá / Dhák / Sáith Height = Usol / Bor Thickness = Dhaço / Mutha Depth = Mur / Mutha

Phrases
Good morning/afternoon/evening/night/Hello = Assolámu Aláikum How are you? - Keén aso? Yes = Ói No = Noó No, It is not = Noó, Yián noó Thank you = Cúkuria Thank you very much = Bicí cúkuria Please = Meérbanigori

Household Items
Gór = house Sáman = items Gór or sáman = household ems

used in the kitchen
ooin = fire faní = water Sulá = stove Geés = gas Dargwá = fire wood hána = food Decci = dish gúroni = dish cover borton / sóaon = plate golóic = glass gaála = bowl hoddá = curry cup fiala = tea cup finic = tea plate bát = cooked rice dhowá = wooden tool used to take cooked rice into plate sálon = curry almali = wooden cupboard in the kitchen sábun / sábon = soap besón = basin fáik = water tap hani = rag dostorhána = table cloth camic = spoon zúl = curry soup / curry water cúrha = curry soup súp = soup áñdhdhi = bone keñça = fish bone mas = fish gusto = meat kela = banana gula = fruit sanni = salad moris = chilli nun = table salt fiañs = onion roóun = garlic ada = gingar tel = cooking oil mosólla = spicy items óloiddá = yellow rañdó = cook sóroot, thándhaá = cold gorom = hot dani = container (eg. nun or dani = salt bottle) boróf = ice boróf ór fethi = refrigerator raáis kúkar = rice cooker precar kúkar / frecar kukár = pressure cooker tondul = oven maikruwéif = microwave oven átfúsoní = towel for drying wet hand gula gala = kinds of fruits sóbzi = vegetables dat kílani = tooth peek hát dúoní = hand wash bowl zog = jug flas = plus fúuroin = sweeper faám = pump kuñsani = sweeper mes = table saá = tea saá fata = tea leaves siní = sugar modú = honey andha = egg ruthi = bread dut = milk mithái = chocolate miçá = sweet hóro = soar tita = bitter zál = hot (due to hot chilli) gíi = ghee isamas = shrimp hoñsi = lemon fan = bittle faça = grinding rock uñta = grinding roll of rock beg = bag dhula = basket doo = knife súri = kitchen knife kuçoni = cutting plate kuñrani = slicer ficóni = grinder ficóni micín = grinder machine gúñçoni = hand mixer decci dholoni = dish washing wires uzón =weigh soil = rice roc = juice dhail = lentil dhañçi = handle botol = bottle galén = water gallon sáta = dust sátar gadhdhá = dust bin sábon or faní = liquid soap foóum = foam centhár = slipper habos or rul= paper roll góuçi = clock kesi = scissor dóroni = holder bór = heavy fatol = light uzu = straight behañ = not staright usol = high bañçí = short thaim = time minóth / miníth= minute

Name of Diseases
Kensar =cancer Bor Biaram = Colara

Sul zórer = hair falling Sul fager = hair graying Sul fúaná = dry hair Sulot sussuri = dandruff Talu = bald

Matá hóñrar = headache Matá thon-tho-nar = head pain Matá bór óiye = head heavy sensation Matá ek dhák síri zargói = severe one sided head pain Matát kúth marer = poking pain in the head Matá furer = head burning Matá gúrar = head stiring sensation Matá gorom óizagói = heating in the head Matá thók-thók hoñrar = hammering pain in the head

Gaa hoñrar = body cramp Gaa bic óiye = body pain Gaa sissiar = body pain Gaa írirar = body pain Gaa moth-moçar = body brittle sensation Gaat zor = fever Gaalama = heavy motion

Baáre zar = frequent motion Dat thon-thonar = toothache Feth hoñrar = stomach pain Gaa furer = body burning sensation Gaa zoler = body burning sensation thándhi = cold sína zoler = chest burning niác than = breathing difficulty feth fúlar = stomach fullness dañra sissiar = back pain dóra = waist pain añçú bic = knee pain siní biaram = diabetes

Súañfira = sudden unconciousness Áta = decéntary Lou Áta = blood decéntary Dhák baijjani = pain in the rib Hórai = urinary infection Thúiththa biaram = piles Dhónu Thokkor = sudden squeez-treat with ATS Zulantai = sudden stomach squeez caused by cold Baái uçá = food poison Kurus = skin becoming white feñsara = skin infection fúra = pimple with puss góoñsi = little pimple due to heat bic thúañ = painful pimple gula = dangerous pimple luti= pimple Bat = skin deep infection formed puss inside Beng bat= another kind of skin deep infection Fisála = blockage at both side of the throat Thúañ = watery pimple Zor Thúañ = watery pimple after fever Soru = a kind of skin infection Fúla = body swelling Dóoñni = difficult in breath taking hañc = cough hoo = vomiting Gola fúla = neck swelling Finak = extra flesh in the nose. Cóccúl = eye infarction Añma = eye sight blurring Añccwá = blur Fakkwá = infection between fingers and toes Ketur = eye related dieses Doout = a kind of skin infection Sammwa Doout = a kind of skin infection Dóra = waist pain Maiccáta = Cánni = tooth decay

Humen shelters
áñis = small roof attached to the side of a house for poor family living bacá = a small temporary bamboo shelter bildhíng =building duan = shop eskul, eckul = school fonjahana = small religious teaching shelter gañt = a digging or hollow górr = house/home gudam = house made of mud, a warehouse to store goods hóla = a temporary work place used while harvesting agricultural products kuthá = house made of bricks usually refer to buildings kondhoul = disaster safe building kúñdah = cave lamba thambu = long shelter house modorósa = Arabic or religious school mosóit = mosque thambu = tent thék gór = small home thong= small shelter but high usol bildhíng = high rise building usol kuthá = high rise building

Calling to family members and relatives
óma = oh mother óuma = oh mother maá = oh mother maaré = oh mother mamá = oh mother mamáni = oh mother maóu = oh mother óumaaré = calling mother (while in distress)

óba = oh father óbaá = oh father babá = father babáre = oh father óubaaré = calling father (while in distress)

óbu = oh elder sister óubu = oh elder sister bubú = oh elder sister buburé = oh elder sister bubuní = oh elder sister bubuniré = oh elder sister (while in a hurry)

bodda = brother óubodda = oh brother boddaré = oh my brother

sañsa = father's brother jeçá = father's elder brother hakku = father's younger brother hála = mother's sister mamu = uncle mami = uncle's wife fúu = father's sister

title: Rohingya


text:
Category:Palestinian recipes

Recipes from Palestine.

title: Category:Palestinian recipes


text:
Consciousness Studies/The Philosophical Problem/Appendixs

=Action, Lagrangian and Hamiltonian Mechanics=

More on the origins of physics
The view of physics taught at school is quite different from modern physics. Elementary School Physics concentrates on lumps of matter undergoing accelerations, collisions, extensions and motions in set directions. In real physics the world is understood as a collection of events occurring in a 'manifold' that dictates the freedom for motion. Each event or phenomenon is either directed and has the properties of a vector or not directed and has the properties of a scalar. Directed events have a magnitude that is a property of the event or phenomenon itself. The interaction of events with the world depends upon the angle between the direction of the event and the thing with which it interacts. So, in physics phenomena have an intrinsic magnitude and this can cause effects on other things according to the way they interact in space and time. In real physics all interactions depend on both magnitude and the spatio-temporal relations between things.

The next big departure between physics and School Physics is the conservation laws. In physics it is understood that space and time are symmetrical and that the freedom for things to move evenly in all spatial directions results in the conservation of linear momentum, the evenness of time results in the conservation of energy etc. The discovery of the role of symmetry in the conservation laws arose out of the Lagrangian form of analysis and will be discussed below. The application of the Lagrangian method in quantum mechanics demonstrates why large objects take particular paths in the real world and can be used to derive and explain Newtonian mechanics.

It is the deep attachment of biologists and AI researchers to School Physics that is probably the chief obstacle to making progress in areas such as consciousness studies. The fact that the world can, to some extent, be described by processes should not blind us to the fact that the classical world of our observation is actually arrangements of things governed by metrical geometry and quantum physics.

Action
Most of those people who have been taught physics at school learnt Newton's original approach. This seventeenth century approach to physics has been superseded. It will come as a shock to many students to know that it was first superseded in the eighteenth century. What you were taught in school physics is an approach that is two hundred years out of date.

Fortunately the approach discovered over two centuries ago is still widely applicable, even in modern physics, so it is easy to catch up. The eighteenth century approach is known as Lagrangian mechanics (devised by Joseph Lagrange between 1772 and 1788). Lagrangian mechanics concentrates on the energy exchanges during motion rather than on the forces involved. Lagrangian mechanics gave rise to Hamiltonian mechanics (devised by William Hamilton 1833).

Consider a toy train running along friction free tracks. We want to work out the path it takes to get from the start to the finish of the track using our intuitions about energy and motion. If the train is run freely along the track it is found to take a particular time to get to the finish. If, on a second run, the train is reversed then set back in motion in the original direction to finish at the same time any amount of energy could be used to get the train from the start to the finish. It is evident that if the train is to get from the start to the finish in a given time then the least amount of energy used over the period occurs when there are no interventions.

We could measure all the forms of energy used to slow down or speed up the train to see if an intervention has occurred but it turns out that only the kinetic energy of the train needs to be measured. If the train is slowed down, subtracting kinetic energy, then for the train to get to the end of the track at the proper time even more kinetic energy must be added when pushing it forward again for it to arrive at the finish on time. This means that we can account for the energy expenditure that affects the motion of the train by simply measuring the kinetic energy at intervals. The minimum amount of kinetic energy over the whole period of the trip corresponds to no interventions.

No interventions occur when the sum of all the kinetic energy measurements are zero. The sum of the kinetic energy measurements in the toy train system is known as the action and has the symbol S.

The action can be more complicated than a simple sum of kinetic energies, for instance when a ball is thrown into the air the kinetic energy can be converted into potential energy and vice versa. If a ball is thrown into the air and hits the ground after a definite time then the minimum interventions occur when the sum of the measurements of the difference between the kinetic and potential energy over the interval is a minimum. In this case the 'action' is the sum of the measurements of the difference between the kinetic and potential energies.

Pierre Louis Moreau de Maupertuis discovered the idea of least action in 1746. He defined the action as the product of the time over which a movement occurs and twice the kinetic energy of the moving object. He found that this product tends to a minimum and this idea became called the Principle of Least Action.

The work of Euler, Lagrange and Hamilton has led to the concepts in the principle of least action being applied to the whole of physics. This wider and modified principle of least action is now called the Principle of Stationary Action.

In mathematical terms the action, S, is given by:

$$ S = \int_{t_1}^{t_2}\ (T - U) \,dt. $$

where T is the kinetic energy and U is the potential energy.

The quantity (T - U) is known as the Langrangian function so if:

$$L = T - U$$

The Lagrangian depends upon the position and the derivative of the position with respect to time $$(x,\dot{x})$$. The action is:

 * $$ S = \int_{t_1}^{t_2}\; L(x,\dot{x})\,dt. $$

The problem is to determine how the Lagrangian, $$ (T-U) $$, can vary with distance, $$x$$, so that the action, $$S$$ is minimised. In other words, given relationships between $$T, U$$ and $$x $$, what curve of $$L$$ against $$t$$ will contain the minimum area. (This process is known as finding the minimising extremal curve for the integral).

The starting point for calculating the least action in this way is Euler's calculation of variations method (see Hanc 2005). This results in the Euler-Lagrange equation:

 * $$ {\partial L\over\partial x_{a}} - {d\over dt }{\partial L\over\partial\dot{x}_{a}} = 0$$

which is a complicated formula for finding the extremal curve.

The Lagrangian
The Langrangian $$(T - U)$$ finds immediate applications in simple mechanics. In simple mechanics the kinetic energy of a moving object is given by:

 * $$ T = \frac{1}{2} mv^2$$

which, as $$ v = \dot{x}$$ (the time derivative of distance), equals:

 * $$ T = \frac{1}{2} m\dot{x}^2$$

and the potential energy is usually directly proportional to distance:

 * $$ U = kx $$ or $$ U = mgh $$ etc..

The Lagrangian is then:

 * $$ L = \frac{1}{2} m\dot{x}^2 - U(x)$$

Differentiating the Lagrangian with respect to $$x$$:

 * $$ {\partial L\over\partial x} = -{dU\over dx}$$

but Newtonian force is the change in potential energy with distance so:

 * $$ {\partial L\over\partial x} = force$$

Differentiating Lagrangian with respect to $$\dot{x}$$:

 * $$ {\partial L\over\partial \dot{x}} = m \dot{x}$$

and $$m \dot{x}$$ is Newtonian momentum.

So:

 * $$ {d\over dt }{\partial L\over\partial\dot{x}}

= m \dot\dot{x} $$

which is Newtonian force. Hence:

 * $$  {\partial L\over\partial x} = {d\over dt }{\partial L\over\partial\dot{x}} $$

which is the Lagrangian equivalent of $$ f = ma$$

Hamiltonian mechanics
Hamiltonian mechanics starts from the idea of expressing the total energy of a system:

 * $$H = T + U $$

where T is the kinetic energy and U is the potential energy. The Hamiltonian can be expressed in terms of the momentum, $$p$$ and the Lagrangian:

 * $$H_{(p, \dot{x})} = p\dot{x} - L_{(x, \dot{x})}$$

Differentiating the Hamiltonian with respect to momentum velocity is given by:

 * $$ {\partial H\over\partial p} = \dot{x}$$

Differentiating the Hamiltonian with respect to $$x$$ we can derive the Hamiltonian expression for force:

 * $$ {\partial H\over\partial x} = -{\partial L\over\partial x}$$

and

 * $$ -{\partial H\over\partial x} = \dot{p} = force$$.

Lagrangian analysis and conservation laws
The Euler-Lagrange equation can be re-organised as:

 * $$ {\partial L\over\partial x} = {d\over dt }{\partial L\over\partial\dot{x}}$$

If one side of this equation is zero then the other side is also zero. This means that, for instance, if there is no change in kinetic-potential energy with distance then $$\partial L\over\partial\dot{x}$$ is constant or conserved.

In the discussion of action above it was shown that changes in the kinetic and potential energy are due to perturbations in the course or progress of an object. In other words changes in the Lagrangian will occur in Euclidean space if an object is perturbed in its motion and $$\partial L\over\partial x$$ will be zero if the path is unperturbed.

In the case of a freely moving particle:

 * $$ L = \frac{1}{2} m\dot{x}^2$$

and

 * $${\partial L\over\partial\dot{x}} = m\dot{x}$$

If

 * $${\partial L\over\partial x} = 0$$

Then

 * $$m\dot{x}$$

the momentum, is conserved.

Emmy Noether systematically investigated the relationship between conservation laws, symmetries and invariant quantities. The following symmetries are shown with their corresponding conservation laws:

Translation in space: conservation of momentum.

Translation in time: conservation of energy

Spatial rotation: conservation of angular momentum

Hyperbolic rotation (Lorentz boost): conservation of energy-momentum 4 vector

See http://www.eftaylor.com/pub/Symmetry0104.pdf

http://www.mathpages.com/home/kmath564/kmath564.htm

This is a stub

The role of quantum mechanics
See Quantum physics explains Newton’s laws of motion http://www.eftaylor.com/pub/OgbornTaylor.pdf

Special relativity for beginners http://en.wikipedia.org/wiki/Special_relativity_for_beginners

This is a stub

What is it like to be physical?
Space-time vector or QM field? This is a stub


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Category:Estonian recipes

Recipes from Estonia.

title: Category:Estonian recipes


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Category:Colombian recipes

Recipes from Colombia.

title: Category:Colombian recipes


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Category:Eggplant recipes

Recipes involving eggplant.

title: Category:Eggplant recipes


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Wikibooks talk:General disclaimer

Working in a Wikibooks-specific general disclaimer
There should be a standard disclaimer for Wikibooks. I was surprised that there was none, even after a couple of years into the project. I'll try to throw one together and put it on the main "about" page. --Rob Horning 22:26, 24 July 2005 (UTC)

So how can I search a book Charkoe (discuss • contribs) 09:02, 22 November 2016 (UTC)

Interwikis

 * es:Wikilibros:Limitación general de responsabilidad
 * ru:Викиучебник:Отказ от ответственности
 * Done. --Az1568(Talk) 01:38, 3 January 2008 (UTC)

— Danny B. 15:47, 21 November 2011 (UTC)
 * pt:Wikibooks:Aviso geral
 * pl:Wikibooks:Informacje prawne
 * [[Image:Yes_check.svg|15px| ]] Done. – Adrignola talk 21:10, 24 June 2010 (UTC)
 * ja:Wikibooks:免責事項 --Wikimi-dhiann (talk) 06:19, 19 November 2010 (UTC)
 * Editprotected cs:Wikiknihy:Vyloučení odpovědnosti
 * Yes_check.svg Did all of the above. – Adrignola discuss 16:16, 21 November 2011 (UTC)

title: Wikibooks talk:General disclaimer


text:
Wikijunior:Solar System/Title Page

 Wikijunior

 The Solar System

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User talk:Azertus

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 00:15, 25 July 2005 (UTC)

BTW, thanks for helping to fight vandalism on Wikibooks. We need more people like you, your contribution is greatly appreciated.:) (Donovan|Geocachernemesis|Interact) 00:16, 25 July 2005 (UTC)

title: User talk:Azertus


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User talk:Diploid~enwikibooks

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 00:17, 25 July 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Diploid. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Diploid~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

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Renamed
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title: User talk:Diploid~enwikibooks


text:
User talk:Oille~enwikibooks

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 00:19, 25 July 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Oille. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Oille~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:34, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:19, 19 April 2015 (UTC)

title: User talk:Oille~enwikibooks