text:
User:Branddobbe~enwikibooks

Hello, my name is Eric. You probably know me from Wikipedia. In fact, you probably already have a secret crush on me. Don't worry about me finding out; I already know.

title: User:Branddobbe~enwikibooks


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Cookbook:Crotopo Soup

Crotopo soup aka croute au pot (Fr.)

Ingredients

 * Clear soup
 * ½ pound (230 g) lean veal
 * 3 ounces (85 g) cooked ham
 * 1 egg yolk
 * Salt
 * Pepper
 * 1 pinch of nutmeg
 * French bread rolls
 * Broth

Procedure

 * 1) Pound the veal in a mortar.
 * 2) Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.
 * 3) Pass through a sieve.
 * 4) Cut the rolls into slices and spread them with the meat mixture.
 * 5) Place them in the oven and bake until colored.
 * 6) Cut the rolls in halves or quarters, and place them in a tureen.
 * 7) Just before serving, pour a very good clear broth over them.

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

title: Cookbook:Crotopo Soup


text:
Real Analysis

Introduction
The subject of real analysis is concerned with studying the behavior and properties of functions, sequences, and sets on the real number line, which we denote as the mathematically familiar $$\mathbb{R}$$. Concepts that we wish to examine through real analysis include properties like Limits, Continuity, Derivatives (rates of change), and Integration (amount of change over an extension of the parameteral variable). Many of these ideas are, on a conceptual or practical level, dealt with at lower levels of mathematics, including a regular First-Year Calculus course, and so, to the uninitiated reader, the subject of Real Analysis may seem rather senseless and trivial. However, Real Analysis is at a depth, complexity, and arguably beauty, that it is because under the surface of everyday mathematics, there is an assurance of correctness, that we call rigor, that permeates the whole of mathematics. Thus, Real Analysis can, to some degree, be viewed as a development of a rigorous, well-proven framework to support the intuitive ideas that we frequently take for granted.

Real Analysis is a very straightforward subject, in that it is simply a nearly linear development of mathematical ideas you have come across throughout your story of mathematics. However, instead of relying on sometimes uncertain intuition (which we have all felt when we were solving a problem we did not understand), we will anchor it to a rigorous set of mathematical theorems. Throughout this book, we will begin to see that we do not need intuition to understand mathematics - we need a manual.

The overarching thesis of this book is how to define the real numbers axiomatically. How would that work? This book will read in this manner: we set down the properties which we think define the real numbers. We then prove from these properties - and these properties only - that the real numbers behave in the way which we have always imagined them to behave. We will then rework all our elementary theorems and facts we collected over our mathematical lives so that it all comes together, almost as if it always has been true before we analyzed it; that it was in fact rigorous all along - except that now we will know how it came to be.

Do not believe that once you have completed this book, mathematics is over. In other fields of academic study, there are glimpses of a strange realm of mathematics increasingly brought to the forefront of standard thought. After understanding this book, mathematics will now seem as though it is incomplete and lacking in concepts that maybe you have wondered before. In this book, we will provide glimpses of something more to mathematics than the real numbers and real analysis. After all, the mathematics we talk about here always seems to only involve one variable in a sea of numbers and operations and comparisons.

Note: A table of the math symbols used below and their definitions is available in the Appendix.

 * Foreword
 * Old Introduction
 * Manual of Style – How to read this wikibook

A select list of chapters curated from other books are listed below. They should help develop your mathematical rigor that is a necessary mode of thought you will need in this book as well as in higher mathematics.

 * The set theory notation and mathematical proofs, from the book Mathematical Proof
 * The experience of working with calculus concepts, from the book Calculus

The real numbers

This part of the book formalizes the various types of numbers we use in mathematics, up to the real numbers. This part focuses on the axiomatic properties (what we have defined to be true for the sake of analysis) of not just the numbers themselves but the arithmetic operations and the inequality comparators as well.

 * Ordered Sets $$\mathbb{N}$$ and $$\mathbb{Z}$$
 * Ordered Fields $$\mathbb{Q}$$
 * Axioms of The Real Numbers $$\mathbb{R}$$
 * Properties of Real Numbers $$\mathbb{R}$$
 * Exercises
 * Hints
 * Answers

Functions, Trigonometry, and Graphical Analysis
This part of the book formalizes the definition and usage of graphs, functions, as well as trigonometry. The most curious aspect of this section is its usage of graphics as a method of proof for certain properties, such as trigonometry. These methods of proof are mostly frowned upon (due to the inaccuracy and lack of rigorous definition when it comes to graphical proofs), but they are essential to derive the trigonometric relationships, as the analytical definition of the trigonometric functions will make using trigonometry too difficult—especially if they are described early on.

 * Graphical Analysis
 * Functions
 * Inverse Functions
 * Trigonometric Functions, as Axioms
 * Trigonometric Theorems, as Axioms

The following chapters will rigorously define the trigonometric functions. They should only be read after you have a good understanding of derivatives, integrals, and inverse functions.

 * Trigonometric Functions, Defined
 * Trigonometric Theorems, Defined

Sequences and series
This part of the book formalizes sequences of numbers bound by arithmetic, set, or logical relationships. This part focuses on concepts such as mathematical induction and the properties associated with sets that are enumerable with natural numbers as well as a limit set of integers.

 * Sequences
 * Series
 * Construction of the Real Numbers $$\mathbb{R}$$
 * Exercises
 * Hints
 * Answers

Metric Spaces
This part of the book formalizes the concept of distance in mathematics, and provides an introduction to the analysis of metric space.

 * /Metric Spaces/
 * Compact Sets
 * Connected Sets
 * Complete Sets
 * Normed Linear Spaces

Basic Topology of $$\mathbb{R}^n$$
This part of the book formalizes the concept of intervals in mathematics, and provides an introduction to topology.

 * Intervals
 * Open and Closed Sets
 * Limit Points (Accumulation Points)
 * Interior, Closure, Boundary

Limits and Continuity
This part of the book formalizes the concept of limits and continuity and how they form a logical relationship between elementary and higher mathematics. This part focuses on the epsilon-delta definition, how proofs following epsilon-delta operate on, and the implications of limits. It also discusses other topics such as continuity, a special case of limits.

 * Limits
 * Continuity
 * Topological Continuity
 * Total Variation
 * /Arc Length/
 * The Exponential Function
 * Exercises
 * Hints
 * Answers

Differentiation
This part of the book formalizes differentiation and how they are used to describe the nature of functions. This part focuses on proving how derivatives study the nature of change of a function and how derivatives can provide properties to functions.

 * Differentiation
 * Applications of Derivatives
 * Multivariable Derivatives
 * Exercises

Integration
This part of the book formalizes integration and how imagining what area means can yield many different forms of integration. This part focuses on proving how derivatives study the nature of change of a function and how derivatives can provide properties to functions.

 * Darboux Integral – The method of integration this book defaults to.
 * Riemann integration – The popular form of integration.
 * Fundamental Theorem of Calculus
 * Applications of Integration – The theorems and algebra that use integration
 * Generalized Integration

Sequences of Functions

 * Pointwise Convergence
 * Uniform Convergence

Power Series

 * Power Series

Multivariate analysis

 * Differentiation in Rn
 * Inverse Function Theorem

Appendices
Here, you will find a list of unsorted chapters. Some of them listed here are highly advanced topics, while others are tools to aid you on your mathematical journey. Since this is the last heading for the wikibook, the necessary book endings are also located here.

 * Dedekind's construction
 * Landau notation
 * List of Mathematical Symbols
 * List of Theorems
 * Bibliography
 * Index

Analysis

title: Real Analysis


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MediaWiki:Bureaucratlogentry

Rights for "$1" changed

title: MediaWiki:Bureaucratlogentry


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MediaWiki:Googlesearch

Google         Wikibooks WWW

title: MediaWiki:Googlesearch


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Talk:Puzzles/How do you ... ?/Ten Apples and a Basket

Another solution - you're sitting under an apple tree and one fell off into the basket. Or alternatively you went past an apple vendor and bought an extra... :)

Another solution - one of your friends finds this puzzle so pathetic they give up on life and hang themselves from a tree and their apple falls from their hand into the basket!


text:
User:Karen Johnson~enwikibooks

Hi, I'm a wikipedian interested in working on the wiki Cookbook... I did a bunch of work on the wiktionary before I decided that it wasn't the best project in the world for a dyslexic contributor! And I've worked on the travel wiki until I ran out of useful contributions to make. So here I am...

At the moment I'm concentrating on Cookbook:Fruit and Cookbook:Vegetables - I think there's enough material there to keep me occupied for the next few months! lol I'm trying to get a decent entry for each fruit and vegie, at least the common ones, including links to recipes that will be, and pointers on how to choose the best, how to cook them, and how not to totally wreck your meal. :)

But if I ever get tired of writing about cooking I may attempt to start a practical arts/crafts module, maybe covering papercrafts how-tos and card-making (my specialty)...

title: User:Karen Johnson~enwikibooks


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User talk:Karen Johnson~enwikibooks

Hi Karen :) Nice to see Wikibooks has dragged yet another from the clutches of the Wikipedia ;)

Have fun Dysprosia 05:10, 22 Feb 2004 (UTC)

They dragged my beloved recipes, they dragged me! lol Thanks for the welcome. I'm really not sure how much is meant to be duplicated/moved/replaced from the Wikipedia food section to here. I don't want to unnecessarily duplicate other people's work... KJ 05:44, 22 Feb 2004 (UTC)

Please check the Staff Lounge again for some extra info. Thx Dysprosia 10:11, 22 Feb 2004 (UTC)

They are still arguing over there about where to put recipes. This place seems like the logical answer. Good luck! There is lots in need of doing in the cookbook - Marsh 04:17, 24 Feb 2004 (UTC)

I thought it was a done deal that all the recipes were coming over here... but I just got my head bitten off for daring to import the sacred French recipes via the transwiki process :( I don't think I want to do any more... I'm going to concentrate on the noncontroversial vegetables and fruits, like I've already done for Cookbook:Orange. Take the wikipedia entry and extend/modify it so it applies more to the culinary side of things, including what they look like, how to prepare them, and what sort of recipes to use them in... KJ 04:24, 24 Feb 2004 (UTC)

 * I think it only makes sense to bring the recipes here in a cookbook. Wikipedia can reference them. I'll gladly give them my piece of mind on the subject, but there is rifght now a French contigent arguing to keep "recipes" at Wikipedia—just foolishness. Say, great to have someone closer to my time zone working at Wikibooks (I'm in Hawaii) - Marsh 04:37, 24 Feb 2004 (UTC)

 * I'm in Australia... so I'm halfway there! Lol KJ 04:44, 24 Feb 2004 (UTC)

 * I gather it is Tuesday, sometime in the day (afternoon/evening?) there. It is now dark here, but evening supper is upon us. - Marsh 04:50, 24 Feb 2004 (UTC)
 * It's four pm and my brother just got home from work... it's a nice sunny day today, even if remarkably cold for mid-summer. While I've got your attention, do you know how to link to an article in the cookbook from the en wikipedia? is it Wikibooks:Cookbook:Alfalfa ? I just wrote it and I thought I'd link it to the article in the pedia because they totally ignored culinary use when they wrote it. KJ 05:05, 24 Feb 2004 (UTC)
 * I just put something about that under Cookbook:Fruit for you - Marsh 05:09, 24 Feb 2004 (UTC) OOOpps. It is under Talk:Cookbook:Carrot. If you refer back to Special:Recentchanges you can see where I'm adding in. Just got the dinner bell! Goodonya, mate - Marsh

Isn't this fun??? Just to let you know, I kinda forced through a naming convention for recipes in the cookbook to Cookbook:Recipe Name, with all the important words capitalized, just like in a real book :~). I don't have any opinions on conventions for ingrediants, as so far there haven't been any multi word ingrediant pages.  Pick one and the rest of us will follow.  I don't blame you for not wanting to move articles over here, the process is a bit unwieldly and the thanks we're getting is SO rewarding.

It'll be good to have some help on this side of the move. Might encourage me to move things over more quickly. The Indian recipes got moved today (maybe I should spend the rest of the day here to avoid the possible wikipedia backlash). Gentgeen 19:41, 24 Feb 2004 (UTC)

LOL I don't think there are any Indian contributors to raise a ruckus... I keep forgetting to put the capital letters into page name, and putting things into the wrong place - but I'm trying to remember them. For ingredients I think that only the first letter should be capitalised eg Cookbook:Herb cheese instead of Cookbook:Herb Cheese. Or do you think it should be the other way? I don't really care either way. We'll be getting onto spice mixes soon and they have two or three word titles... KJ 02:12, 25 Feb 2004 (UTC)
 * My vote would be "Herb cheese" but decide what you like - Marsh 03:00, 25 Feb 2004 (UTC)

 * I like it as well, as the recipes are a title, thus a proper noun, while ingrediants are just a thing, so they don't really deserve to be capitalized. My only issue would be something like Pesto, which can be both a recipe and an ingrediant, but it only has one word, so nothing to worry about there (yet). Gentgeen

arts/crafts textbook
If you want to take a stab at an arts and crafts book that sounds like a worthwhile goal to me ! I am glad to have you aboard. --Karl Wick
 * I think it sounds like a good idea too. One that really could go a long ways over the future years - Marsh 04:17, 24 Feb 2004 (UTC)

Old cookbook page
Karen, the old cookbook page is at Talk:Cookbook/Planning. I didn't mean for the page to be changed so quickly, and was hoping to get your input before it was changed, but others seemed to like the idea of being bold, so it got changed. If you're having problems editing tables, just let me know what you'd like on the page and I'll edit it in for you, or I could give you some pointers on the new table syntax. Gentgeen 22:44, 29 Feb 2004 (UTC)

De-Adminship vote
A vote is being held to remove your sysop privileges. The basis for this vote is lack of use of these privileges. You may want to participate at Requests_for_adminship. See also the discussion at Staff_lounge. --JMRyan 22:40, 17 February 2006 (UTC)

Your De-Adminship
Hello. I would like to inform you that you will have your sysop rights removed here on 1 Nov 2006 due to inactivity. If you would like to discuss the matter, please see WB:RFA. You can re-apply for adminship at a later date if you wish. Thanks. -within focus 21:29, 1 October 2006 (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 Karen Johnson. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Karen Johnson~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) 05:07, 19 April 2015 (UTC)

title: User talk:Karen Johnson~enwikibooks


text:
Macroeconomics/Macroeconomic Variables

Macroeconomic Variables
∑E = ∑O = ∑Y

Autonomous
That element of a factor (variable) which is independent of the level of income. E.g. the level of consumption you need to survive even when you have no income.

Induced
That element of a factor (variable) which is influenced by the level of Y. E.g. the level of income the government receives from tax (personal income). As the income level increases → so does government tax receipts.

Example: Investment
Investment (I), is defined as the purchase of new capital goods which add to the stock of capital. Capital goods are those produced not to satisfy consumer wants directly but for increasing the level of production in the future. Capital consists of items such as factories, machinery and railways.
 * Autonomous I. refers to that formation motivated by reasons independent of changes in consumer demand indicated through income. This I. is undertaken in 'expectation' of a profit to be derived in the future.
 * Induced I. refers to that capital formation motivated by increased consumer demand or income.
 * If the I. function is given by: I = 50 + 0.1Y, it means that autonomous I is 50 and is undertaken irrespective of the level of Y, and induced I. is 10% of the level of Y. If Y equalled 1000 then I. would be 150.

title: Macroeconomics/Macroeconomic Variables


text:
Cookbook:Risotto

| Italian Cuisine

Risotto is an Italian rice dish, most popular in northern Italy, made with a soft short-grained rice like Arborio rice. This rice has a very high starch content, making for a thick and creamy texture in the finished product. You cannot make a successful risotto using long-grained rice, however hard you try.

Traditionally, risotto is the name given to all recipes that use rice as the main component and are served as first dish in a traditional Italian lunch or dinner as usually pasta also is. When rice arrived in Italy six centuries ago from the Far East, it found an ideal place for cultivation in the Po river plain and during the Renaissance and gradually replaced rye, barley and millet for its ease of preparation and nutritious power. Its diffusion across the country gave rise to hundreds of recipes containing components of different local cultures. But the founder of all risotti is the Milan risotto, also called saffron risotto.

First the rice is sauteed in olive oil or butter to begin the cooking process, then liquid (stock and/or white wine) is added slowly, stirring continuously. The stirring helps to break down the grains and release more starch. Flavourings can be added either at the start (onions, chopped chicken, etc.) or towards the end (parmesan or grated cheese, spinach etc) depending on how long they need to cook. The actual rice will be cooked in about twenty minutes, making this a fairly quick if labour-intensive dish. Grated or ground Parmesan cheese is almost always sprinkled on top. It can be eaten as is, but risotto is generally enjoyed with one or two ingredients added. In Italy, risotto is, like pasta, usually served as first course, the second course being meat or fish.

title: Cookbook:Risotto


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Cookbook:Vegetable

| Basic Foodstuffs

The vegetables commonly used in cooking are listed below. Note that some vegetables that are botanically fruits are still considered to be vegetables in the culinary sense and are listed here.

Index
For a complete list of vegetables, see Category:Vegetables or browse below:

title: Cookbook:Vegetable


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Cookbook talk:Vegetables

Ummm... does the REDIRECT command work here? It seems to have made a listed item :(

title: Cookbook talk:Vegetables


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Cookbook talk:Herbs and Spices

Should we copy the herbs and spices list from the wikipedia? It's being worked on at the moment and it's becoming vastly comprehensive, but I'm not sure how much more they're going to add... List of herbs and spices KJ 09:35, 22 Feb 2004 (UTC)
 * Absolutly, and whatever they don't add we can, eventually. However, we do need to maintain a link back, for GFDL purposes. Gentgeen 06:45, 27 Feb 2004 (UTC)

title: Cookbook talk:Herbs and Spices


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XML - Managing Data Exchange/Contributors

The following people have recorded their contribution to the development of this book.

Active Contributors
The following Wikibookians are actively editing this Wikibook, as of January 28, 2007. All participants in the project are welcome to add their name, email address, contribution, and affiliation to the following list. Please keep the list in alphabetical order, based on last name.

 * Robert Foley (user page) ([mailto:robert.t.foley@gmail.com email])

Previous Contributors
The following Wikibookians have contributed to this Wikibook before January 2007. These include students from the University of Georgia who began writing this book for a course in Advanced Data Management, as part of a Master's degree in Internet Technology.


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User talk:80.185.119.54

Thank you for your contribution. I will build on it later on. r3m0t (cont) (talk) 20:09, 22 Feb 2004 (UTC)

title: User talk:80.185.119.54


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General Chemistry/Energy changes in chemical reactions

Exothermic and Endothermic Reactions
The release of energy in chemical reactions occurs when the reactants have higher chemical energy than the products. The chemical energy in a substance is a type of potential energy stored within the substance. This stored chemical potential energy is the heat content or enthalpy of the substance.

If the enthalpy decreases during a chemical reaction, a corresponding amount of energy must be released to the surroundings. Conversely, if the enthalpy increases during a reaction, a corresponding amount of energy must be absorbed from the surroundings. This is simply the Law of Conservation of Energy.

absorbtion reactions is when a chemical reaction releases more energy than it absorbs and you can also see them die on the inside.

reletion reactions is when a chemical reaction absorbs more energy than it releases.

You are already familiar with enthalpy: melting ice is endothermic and freezing water is exothermic.

Because reactions release or absorb energy, they affect the temperature of their surroundings. Exothermic reactions heat up their surroundings while endothermic reactions cool them down. The study of enthalpy, along with many other energy-related topics, is covered in the Thermodynamics Unit.

Activation Energy
Think about the combustion of methane. It releases enough heat energy to cause a fire. However, the reaction does not occur automatically. When methane and oxygen are mixed, an explosion does not instantly occur. First, the methane must be ignited, usually with a lighter or matchstick. This reveals something about reactions: they will not occur unless a certain amount of activation energy is added first. In this sense, all reactions absorb energy before they begin, but the exothermic reactions release even more energy. This can be explained with a graph of potential energy: This graph shows an exothermic reaction because the products are at a lower energy than the reactants (so heat has been released). Before that can happen, the energy must actually increase. The amount of energy added before the reaction can complete is the activation energy, symbolized Ea.


text:
Wikibooks:Information technology bookshelf

Welcome to the Information and Communication technology bookshelf. On this shelf you can find textbooks on IT certification, computer hardware, and ICT topics.

Active Wikibooks

 * CCNA Certification
 * UMTS
 * Wireless Mesh Networks
 * Wireless Mesh Sensors

General Guides

 * See also Computing bookshelf

 * The Computer Revolution includes a timeline
 * Calling Tech Support
 * Reverse Engineering
 * Non-nerd's Guide to Computers
 * Choosing The Right File Format
 * Data Recovery
 * Business Rule Mining
 * Security Architecture and Design

Certification

 * A+
 * AQA Information and Communication Technology
 * CCNA Certification
 * CIW Certification
 * GCSE Short Course ICT
 * LPI Linux Certification
 * Microsoft Certified Professional Developer
 * .NET Development Foundation
 * Microsoft Certified IT Professional
 * Network+
 * SCDJWS
 * Weblogs:An Introduction

Hardware & Hardware Programming

 * How To Assemble A Desktop PC
 * Computer Hardware
 * Embedded Systems
 * Emulation of video game and arcade consoles
 * Communication Networks
 * Wifi
 * Wireless Home Network Basics

Serial Communications

 * History of Serial Communications
 * Serial Data Communications Programming Book

ICT4D Books

 * These books have been donated to wikibooks, and many may still be in the process of being transferred in from http://www.apdip.net/publications/iespprimers/ . Users who are interested in helping with this project, please contact User:Whiteknight.

 * The Information Age
 * Legal and Regulatory Issues in the Information Economy
 * E-Commerce and E-Business
 * Genes, Technology and Policy
 * E-government
 * Information and Communication Technologies for Poverty Alleviation

de:Regal:EDV ms:Wikibooks:Rak teknologi maklumat


text:
User:LGagnon

Pages created by me:

 * Computers bookshelf
 * Portuguese
 * Portuguese:Contents
 * Portuguese: Personal Pronouns of Subject
 * Portuguese:Regular verbs
 * Portuguese:Irregular verbs

Other Wiki works:

 * My work at Wikipedia
 * My work at Wikimedia Commons
 * My work at Wikiquote
 * My work at Wikisource
 * My work at Wiktionary

title: User:LGagnon


text:
User:Yacht

 * Info about me is here.
 * Userful sources:
 * http://www.eskimo.com/~scs/cclass/notes/top.html
 * http://www.engin.umd.umich.edu/CIS/course.des/cis400/c/c.html

 * User:Yacht/Listening Tank

title: User:Yacht


text:
Macroeconomics/Macroeconomic Objectives

Macroeconomic objectives
Broadly, the objective of macroeconomic policies is to maximize the level of national income, providing economic growth to raise the utility and standard of living of participants in the economy. There are also a number of secondary objectives which are held to lead to the maximization of income over the long run. While there are variations between the objectives of different national and international entities, most follow the ones detailed below:
 * 1)  Sustainability  - a rate of growth which allows an increase in living standards without undue structural and environmental difficulties. 'Economic growth' will be studied later on in this book.
 * 2) Full employment - where those who are able and willing to have a job can get one, given that there will be a certain amount of frictional, seasonal and structural unemployment (referred to as the natural rate of unemployment).
 * 3)  Price stability - when prices remain largely stable, and there is not rapid inflation or deflation. Price stability is not necessarily the same as zero inflation, but instead steady levels of low-moderate inflation is often regarded as ideal. It is worth noting that prices of some goods and services often fall as a result of productivity improvements during periods of inflation, as inflation is only a measure of general price levels. However, inflation is a good measure of 'price stability'. Zero inflation is often undesirable in an economy. ("Internal Balance" is used to describe a level of economic activity that results in full employment with no inflation.)
 * 4) External Balance - equilibrium in the Balance of payments without the use of artificial constraints. That is, the value of exports being roughly equal to the value of imports over the long run.
 * 5) Equitable distribution of income and wealth - a fair share of the national 'cake', more equitable than would be in the case of an entirely free market. Like the other economic objectives,  the distribution of income is a partly subjective or normative issue
 * 6) Increasing Productivity - more output per unit of labour per hour. Also, since labor is but one of many inputs to produce goods and services, it could also be described as output per unit of factor inputs per hour.
 * 7) Trade Equilibrium - equilibrium in the Balance of payments without the use of artificial constraints. That is, exports roughly equal to imports over the long run.

title: Macroeconomics/Macroeconomic Objectives


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Macroeconomics/Economic Activity

'Economic activity' is a very broad term, and can be measured in a number of ways. In general, it means the level of activity, the number of transactions, the value of those transactions and the overall output or goods and services produced within an economy.

Gross Domestic Product
The most commonly used statistic is "Gross Domestic Product (GDP)". GDP is the total money value of all the final goods and services produced in an economy in a given year. However, there are difficulties associated with using GDP, such as inflation - the money value of an economy's products will increase even if there is no real growth, as inflation reduces the value (or purchasing power) of money. So, GDP is often adjusted for inflation, the result being called real GDP.

For example, if the GDP of an economy in 2004 is 1 trillion, and the next year is 1.1 trillion, the change in GDP is 10%. However, if inflation rate is 5% then the change in real GDP is somewhat less than that.

 * see also: Gross domestic product on Wikipedia

Graphical Models of the Economy

 * 1) Using the Circular Flow Diagram/Model (C.F.D./C.F.M.) we can "top" the flow using
 * 2) * Expenditure
 * 3) * Income
 * 4) * Output
 * 5) We should obtain the same figure using any of the three methods theoretically. However, there are difficulties in reality, e.g. statistical discrepancy: systematic of accidental errors in data gathering.
 * 6) All these methods can be used. "Incomes received" is most frequently used.

Shortcomings of GDP
GDP is not a perfect measure. The following points are some examples of shortcomings of GDP.

Shortcomings in measuring total production

 * Production in the shadow economy, or black market is not included in GDP.
 * Household production is not included.

Shortcomings in measuring well-being

 * The value of leisure is not included in GDP.
 * Production causes pollution and other negative effects to environments, but these negative impacts are not measured by GDP.
 * Increase in crime may require extra government spending, which increases GDP. However, increase in crime reduces well-being. Therefore, GDP is inaccurate in measuring well-being in this aspect.

Gross

 * Total with no adjustment for inflation, taxation or wear and tear. For example, "I have gross earnings of 40,000, before paying income tax."

Depreciation

 * The rate at which things fall in value over time. This may be a result of wear and tear, or obsolescence. For example, cars often rapidly depreciate after a few years.

Net
→ NET = GROSS - rate of DEPRECIATION
 * allowance has been made for wear and tear or obsolescence.
 * For example: I have a car worth 20,000. If it depreciates at a rate of 10% per annum, after one year it is worth 20,000 - 2,000 = 18,000

Domestic

 * activity within a country's economy from production units located within it, regardless of ownership.

National
→ NATIONAL = DOMESTIC + NET INCOME FROM OVERSEAS
 * activity resulting from production units owned by citizens of a country, regardless of location.

Market Prices

 * The amount of money that a willing buyer pays to acquire something from a willing seller, when a buyer and seller are independent and when such an exchange is motivated by only commercial consideration. This price is also known as the equilibrium price.

Factor cost
→ FACTOR COST = MARKET PRICES - (INDIRECT TAXES + SUBSIDIES)
 * total cost of the factors of production to produce an item, distinct from the market price. It ignores any indirect taxes and subsidies

National Income

 * National income is the sum of the incomes that all individuals in the economy earned in the forms of wages, interest, rents, and profits. It excludes government transfer payments and is calculated before any deductions are taken for income taxes.

Current prices

 * at existing price levels, i.e. Money G.D.P.
 * also known as nominal prices

Constant prices

 * values taken at a base year to remove the effects of inflation, i.e. Real G.D.P.

title: Macroeconomics/Economic Activity


text:
Macroeconomics/Macroeconomic Equilibrium

Macroeconomic Equilibrium
Equilibrium is the situation where there is no tendency for change. The economy can be in equilibrium at any level of economic activity that is a high level (boom) or a low level (recession). Due to the size of many modern economies, equilibrium is a very temporary state, as changing variables affect the economy.

Macroeconomic Equilibrium can be shown through the C.F.M. using:

Savings + taxation + imports = investment + government spending + exports

This can be understood as savings approximately equal to investment, government spending to taxation, and similarly imports to exports, at least over the long run. It means that, at equilibrium, injections into the income stream equal the leakages from the income stream.

Total expenditure = total output = total income

It is easier to remember if you just think that they are really different ways of measuring the same thing, which is the flow of factors through the economy, which can be demonstrated with the CFM.

A change in the leakages and injections will cause a new equilibrium to be established where total income (∑Y), total output (∑O), and total expenditures (∑E) will again equate but at either a higher or lower level than the original equilibrium.

Leakages do not have to equal injections

e.g. imports constitute a leakage from the importing country's economy, but an injection to the exporting countries economy.

So looking at the world economy it is zero sum game, where Leakages = Injections, but looking at any one country's economy this need not be the case.


text:
Macroeconomics/Savings and Investment

Role of Savings and Investment
There are two views of the topic titled Savings and Investment. One is considered to apply to real physical macroeconomic activity, the "Keynesian", or National Accounts view. The other is considered to apply to money and banking, the "Monetarist" view. They primarily differ slightly in definitions of terms, which consequently lead to different discussions about very different subject matter. The two views actually are different subject areas, making it the historical debate difficult to collate, let alone reconcile.

Keynesians start with accounting definitions, where Savings is equal to Investment, by construction, and tend to emphasize the nonproductive (zero sum) nature of all vehicles by which savings eventually ends up as capital. Monetarists tend to focus on technical distinctions of how savings is transformed from money balances, eventually into capital, and emphasize the value of those vehicles in selecting which capital to invest in.

In a Keynesian sense, savings is whatever is left over after income is spent on consumption of goods and services, investment is what is spent on goods and services that are not 'consumed', but are durable. Since Income = Output, Savings = Investment for the total world's economy (or for a hypothetical 'closed' economy with zero foreign trade).

In a Monetarist sense, savings is the total rate at which units of account exceed expenditures, and are accumulated as unit of account (e.g. dollar) balances with financial intermediaries. Or sometimes hoarded as currency. Investment is the rate at which financial intermediaries and others expend on items intended to end up as capital that directly creates value, i.e. physical capital, durable goods, human capital, etc. In general, savings does not equal investment, but differs slightly at all times, the differences constituting a behavioral relationship, rather than an accounting one, as in the Keynesian view.

The two views are just looking at very different things. The most commonly referred meaning of the phrase "Savings and Investment" is in first year college economics, where Keynesian and neoclassical macroeconomics are taught, and national accounts, (i.e. the identity Y = C + I + G) is explained.

Savings
Saving is what households (i.e. participants in the consumption account) do. The level of saving in the economy depends on a number of factors (incomplete list):

 * A higher real interest rate will give a greater return on saving as banks offer more favourable rates.
 * Poor returns on risky forms of saving, e.g. stocks and bonds, make it more advantageous to hold money savings (in contention between Keynesian and Monetarist views here, mostly because of differences in definitions).
 * Poor expectation for future economic growth, increase households' savings as a precaution for a grim future.
 * More disposable income after fixed expenditures (such as mortgage, heating bill, basic goods purchases) have been made (in contention between Keynesian and Monetarist views here, mostly because of differences in definitions).
 * Perceived likelihood of plunder of the future value of savings, via legal or extralegal means, will make saving less attractive (in contention between Keynesian and Monetarist views here, mostly because of differences in definitions).

These factors affect the marginal propensity to save (MPS) - the greater this MPS, the more saving households will do as a proportion of each additional increment of income.

Investment

 * Investment is made into capital (ie. plant and machinery, also 'human capital' - training and education), with intent to increase productivity, efficiency and output of goods and services
 * In national accounting terms, stocks, bonds, mutual funds, and other items whose value is risky, are NOT investments. They fall into the savings account, not the investment account.
 * In monetary terms, the relationship between savings and investment is modeled, rather than being an accounting identity. Stocks and bonds are considered to be important intermediary forms of savings as it gets transformed into a capital investment that produces value. Mutual funds, CDs, BICs, GICs, pension obligations, insurance annuities, and other forms of savings marketed by financial intermediaries, all consist of stocks, bonds, and cash balances, which in turn pay for the capital that increases productivity, efficiency and output of goods and services.

The 2 Forms of Investment
a) voluntary b) involuntary
 * normal investment → plant equipment etc.
 * planned increases in inventory.
 * unplanned increases in inventories, output not consumed.

Note on so-called "fiscal" policy, i.e. marginal discretionary government spending:

a) Planned Injections (J) and Planned Withdrawals(W)

b) Savings and investment flows most likely to change economic activity

 * Consumers Y = C + S

 * Producers O = C + I

title: Macroeconomics/Savings and Investment


text:
Macroeconomics/Consumption

=Consumption=

{| WIDTH="100%"
 * style="background-color: #FFFFEE; border: solid 1px #FFC92E; padding: 1em;" valign="top" |
 * style="background-color: #FFFFEE; border: solid 1px #FFC92E; padding: 1em;" valign="top" |

Consumption is:
what households, not businesses, do. This involves expenditure on goods and services, such as petrol, shopping and a new fridge. However, consumption can be split down further into durable and non-durable purchases. The Importance of Consumption Every time you purchase food at the drive-thru or pull out your debit or credit card to buy something, you are adding to consumption. Consumption is one of the bigger concepts in economics and is extremely important because it helps determine the growth and success of the economy. Businesses can open up and offer all kinds of great products, but if we don't purchase or consume their products, they won't stay in business very long! If they don't stay in business, many of us won't have jobs or the income to buy goods and services. Consumption can be defined in different ways, but is best described as the final purchase of goods and services by individuals. The purchase of a new pair of shoes, a hamburger at the fast food restaurant or services, like getting your house cleaned, are all examples of consumption. It is also often referred to as consumer spending. Many topics in economics explore how the income of families and individuals affects consumption and spending habits.
 * Durable purchases are those that are going to last a long time - often years! These include items like cars, cookers, and televisions. Fridges, cookers, washing machines etc. are all durable goods.
 * Non-durable purchases are those that only last for a short period of time and are 'used up'. A good example of this is going to the shops to buy food and drink.
 * }

Determinants

 * The level of consumption in the economy is determined by:

{| WIDTH="100%"
 * style="background-color: #FFFFEE; border: solid 1px #FFC92E; padding: 1em;" valign="top" |
 * style="background-color: #FFFFEE; border: solid 1px #FFC92E; padding: 1em;" valign="top" |

1) Cost of Credit
If credit becomes difficult, mainly through expense of interest rates, some households may postpone their credit financed purchases. There will be a reduction in consumption until circumstances change, i.e. accumulate more savings, or a fall in interest rates. on the other hand if accessing credit becomes less expensive household will increase their consumption

2) Assets
Most households appear to have target levels of assets/wealth at each stage of their life cycle. If assets fall unexpectedly, households will increase their saving and reduce consumption. This works in reverse for situations like a sudden increase in wealth.

3) Disposable Income
Disposable income (income is often expressed as 'Y') is income after taxes. It is the amount of total income that can be spent with reasonable freedom by the household. Thus, disposable income is total income minus taxes (and sometimes also regarded as including other fixed payments, such as mortgage repayments). It is that income which can be 'disposed of' with near freedom.

4) Expectations
Individuals' attitudes to the functionality of the economy effects the level of aggregate expenditure. For example, households increase purchases of consumer durables if they believe interest rates will remain low or job security improves, etc. Expectations are the source of both business and household economic indicators. Strictly speaking, an expectation is a leading economic indicator, since it predicts changes in an economy and changes occur before corresponding changes in the economy.

A leading indicator is an economic statistic that suggests transactions in the future. For example, building permits suggest construction activity in the near term, and hence the hiring of construction workers and purchases of building materials. Purchases of raw materials by manufacturing industries ordinarily suggest a level of likely production. Increases in either suggest increased activity; decreases suggest decreases in near-term activity. Stock prices fit this category because high prices for corporate stocks create the impression of wealth that spurs consumption.

A coinciding indicator ordinarily indicates activity at the time. It is often a defining characteristic of the economy such as payroll or sales volume.

A lagging indicator is a statistic that ordinarily follows economic changes. Unemployment rates are a prime example; decisions by most employers to hire workers follow increases in activity and the parallel decision to lay off workers follows decreases in activity.

5) Taxation
A change in the level of taxation on income (income tax) will reduce the amount of disposable income available. Because of this, C could fall. However, if an equal or greater sum were given out in benefits to households, particularly to unemployed, then consumption could even rise. It is important to note that an increase in taxation will not necessarily cause a contraction in consumption. Further, if taxation and benefits were used to redistribute income/wealth from richer to poorer households, consumption might rise. This is because less wealthy households are more likely to spend a greater proportion of their disposable income than extremely rich individuals.
 * }

 * Consumption varies between about 40-60% of total expenditure depending on what type of economy you are in, and the period in the economic cycle it is currently at.

The Keynesian Consumption Function

 * Autonomous Consumption is the amount of income someone has to spend to survive (level of absolute need)
 * Marginal propensity to consume (MPC) is the fraction/proportion of the remaining income that is spent on consumption. In reality it represents the how much of your income you are willing to spend on goods and services, as opposed to saving it for difficult times in the future or for retirement. The MPC is affected by consumer confidence and interest rates as they affect the rate of return on savings.

Calculations

 * What is the break-even point when:

Note:
Saving (S) is not part of A.E. due to it being a leakage, (we analyse it because it helps us determine consumption and impacts on Y levels). The savings function (S = Y - C) can be derived from the consumption function (c.f.).

 * where b is the Marginal Propensity to Save(MPS)

title: Macroeconomics/Consumption


text:
Macroeconomics/Investment

=Investment=

Factors Affecting Investment:

 * The level of I is the most volatile component of AE, particularily because it is forward planning/focused.

Determinants
The level of investment in the economy is determined by:

 * Private sector investment comprises 10-20% of AE.

title: Macroeconomics/Investment


text:
Active Server Pages

How this book is organized
This book is organized into modules. Each module should take you about one hour to complete.

Modules are organized as follows:
 * objectives
 * content
 * summary
 * review questions
 * exercises

Later modules build upon earlier modules, so we encourage you to read them in sequence.

Table of Contents

 * /Prerequisites/
 * /Differences between ASP 3.0 and ASP.NET/
 * /Your first page/
 * /Basic ASP Syntax/
 * /Variable Types/
 * /Expressions/
 * /Conditionals and Looping/
 * /Functions and Subroutines/
 * /Database Access Using ADO/
 * /Server-Side Includes/
 * /Debugging/

Other ASP References

 * /Appendix A: Language Reference/
 * /Protecting against user-input (XSS attacks)/

Manual de ASP ASP

title: Active Server Pages


text:
Cookbook:Coq au Vin I

| Cuisine of France | Meat

Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesar's chef. Different variants exist throughout the world. Note that you can also use capon.

Ingredients

 * 1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important.
 * 1 onion, diced
 * 1 carrot, chopped
 * 3 tbsp flour
 * ½ tsp salt
 * ¼ tsp pepper
 * 200 g (about ¼ lb) small mushrooms
 * 240 ml (1 cup) red wine
 * 1 clove garlic, minced
 * 1 tsp basil, chopped and fresh
 * 1 tsp fresh or dried thyme
 * Olive oil for sautéing

Special equipment

 * Wide skillet
 * Deep pyrex bowl with lid
 * Jug

Procedure

 * 1) Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.
 * 2) Sauté mushrooms, set aside.
 * 3) Brown the chicken pieces a few at a time, set aside.
 * 4) Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.
 * 5) Combine wine, garlic, and basil; pour over chicken.
 * 6) Cover the casserole, cook until chicken is ready (1–1.5 hours), stirring occasionally.

title: Cookbook:Coq au Vin I


text:
Cookbook:Ratatouille I

| Provençale recipes | Vegan Cuisine

Ratatouille is a traditional Provençale stewed vegetable dish that can be served as a meal on its own, accompanied by rice, potatoes or French bread, or as a side dish. It can be served hot or cold.

Ingredients

 * Olive oil
 * 1 onion
 * 1 clove garlic, or to taste
 * 1 eggplant (aubergine)
 * 1 bell pepper (green, red, yellow or a combination)
 * 2 zucchini (courgettes)
 * 6 medium tomatoes, ripe (juicy), peeled and seeded
 * salt and pepper to taste
 * Herbes de Provence to taste or 1 small bunch basil (optional), chiffoned

Procedure

 * 1) Put a large casserole on the stove on medium heat.
 * 2) When the casserole is hot, add enough olive oil to just cover the bottom.
 * 3) Cut the zucchini and eggplant into ½ inch slices. Then, cut these into rectangles of about 3x1 inches. Add to the casserole.
 * 4) Sauté the slices until light brown; remove from pan and set aside temporarily.
 * 5) Chop the onions and garlic. Cut the green pepper into strips or dice, as preferred.
 * 6) Add some additional oil if needed, and cook the onions and peppers slowly for about 10 minutes until tender but not brown. Stir in the garlic.
 * 7) Peel and seed the tomatoes. Dice them or cut them into quarters, add to the casserole. Add some salt to bring out their juices. Cover and lower the heat.
 * 8) Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables—if so, perfect; if not, add water as needed (not too much).
 * 9) Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp of salt, ½ tsp of pepper, and 1 tbsp of the herbs will suffice.
 * 10) Add the zucchini and eggplant back and blend gently with the tomato-onion-pepper mixture. Cover the casserole and let simmer on low heat until the vegetables are tender but still intact, 10–20 minutes, or to taste.
 * 11) Remove the lid, raise the heat a little and cook uncovered for another 15 minutes, basting frequently until the liquids have mostly evaporated, leaving a small amount of juice and olive oil.

Notes, tips, and variations

 * Increase quantities to serve more, and add different vegetables as desired for variation.
 * When ratatouille is used as a filling for savoury crêpes or to fill an omelette, the vegetables are sometimes cut into smaller pieces.
 * While most recipes do not brown the onions, if you like them browned, brown them. Food traditions have always been subject to individual interpretation.
 * N.B. It is important that each of the vegetables retain its own shape and character. Most authorities agree that ratatouille should not be a mush. Avoid overcooking. Sautéing the eggplant and courgettes initially helps retain their shape and improves their flavour, but is optional. Of course, if you personally prefer a more homogeneous dish, it may be cooked for 45 minutes to 1 hour, but this is unusual.

title: Cookbook:Ratatouille I


text:
Cookbook:Le Tourin (Garlic Soup)

| Soup | Cuisine of France

Le tourin is a type of garlic soup. This recipe is from the village of Le Fleix in Dordogne.

Ingredients

 * 10–12 cloves of garlic, chopped
 * 1 tablespoon olive oil
 * 1 tablespoon flour
 * 4 cups water, or as needed
 * 1 egg, separated
 * Pepper to taste
 * 1 teaspoon vinegar
 * Salt to taste

Procedure

 * 1) In a frying pan, brown the chopped garlic in the olive oil.
 * 2) Add the flour. Mix well, then cook for a few minutes to remove the floury taste.
 * 3) Gradually stir in the water, and cook for 10 minutes.
 * 4) Beat the egg white in a small bowl. Gradually whisk in a ladleful of the soup to temper it, then stir the mixture back into the soup pot.
 * 5) Combine the egg yolk, pepper, and vinegar in a small bowl. Like before, gradually temper the yolks with a ladleful of soup.
 * 6) Remove the soup from the heat, and stir in the egg yolk mixture. Season to taste with salt.
 * 7) Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot.

Notes, tips, and variations

 * You can optionally use an equal mixture of chopped onions and garlic.

title: Cookbook:Le Tourin (Garlic Soup)


text:
Cookbook:Crêpes I

| Cuisine of France | Dessert

A crêpe is a thin pancake. The French word is from the Latin root crispa meaning "curled", from which the English word "crisp" is also derived. It originates from Brittany (Bretagne), a region in the west of France, where it is traditionally served with cider.

Crêpes are usually of two types: sweet or savoury, the main difference is the flour used (plain flour or buckwheat flour respectively). They may then be rolled or folded, and filled with different ingredients. Depending on the filling ingredients, filled crêpes can be either a dessert dish or a main course.

Batter

 * 220 g (1 cup / 8 oz) plain flour
 * 345 ml (1 ½ cup / 12 fl oz) milk
 * 2 eggs
 * 2 tbsp oil or melted butter
 * 1 pinch of salt

Optional fillings

 * Sugar and lemon
 * Raspberry jam and chocolate sauce
 * Nutella and sliced banana
 * Nutella and chopped hazelnuts
 * Whipped cream
 * Chocolate, caramel, or butterscotch sauce
 * Frangipane
 * Peanut butter
 * Sugar and butter, possibly with lemon or cinnamon
 * Strawberries (fresh or frozen)
 * Cream cheese and brown sugar
 * Slivers of chicken, broccoli, and cheese sauce

Procedure

 * 1) Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the melted butter, the salt and a bit of milk.
 * 2) Mix well by hand, slowly combining the liquid with the flour to get a thick paste.
 * 3) Continue mixing and slowly add the rest of the milk, mixing well to avoid making lumps.
 * 4) Allow to stand, perhaps for several hours, whilst the gluten rests—this is very important for the final texture.
 * 5) Heat a crêpe pan (non-stick recommended) or skillet. A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to "dance" on the pan.
 * 6) Grease the pan with some butter. Pour in some batter while tilting the pan to make the crêpe as thin as possible.
 * 7) Cook for 30–60 seconds until the cooked side looks like the surface of the moon, then flip it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping instructions.
 * 8) Serve with maple syrup, caster sugar, jam, spreads, etc. The crêpes can be filled and folded into triangles or rolled up.

Notes, tips, and variations

 * The exact proportions are not critical. In practice, equal parts by volume of eggs, milk, and flour, measured by eye, with no other ingredients, still produces excellent results.
 * You may add a bit of liqueur (traditionally brandy or fleur d'oranger) to the batter for more flavor.
 * For a sweet crêpe, add 2 teaspoons sugar and 1 teaspoon vanilla
 * For a chocolate crêpe, add 2 tablespoons chocolate sauce.
 * For a cheesy crêpe, sprinkle Emmental cheese evenly over the crêpe while in the pan.
 * One can also substitute beer or soda water for the milk. The wheat flour can be replaced by buckwheat flour to make savory buckwheat crêpes, as a main dish (ham, cheese, etc.).
 * The batter ingredients above can be replaced by 5 eggs, 1 cup flour, and 1 cup milk for a simpler mixture.

title: Cookbook:Crêpes I


text:
Cookbook talk:Ratatouille I

Talk
As Provence went back forth and between Italy and France for a while, basil, the pride of neighboring Liguria, is not at all out of place.

I am sure cucumbers well but they somehow don't ring true in this dish.

n. t.

A number of the recipes in Livre de cuisine include basil. So I have added this as an option although I have never tried it myself. Mike Hayes (talk) 19:55, 19 August 2008 (UTC)

Honest Fraise !

I hope that was a mistake. Courgettes pas concombres.

Tu parles français ?

(réponse de fraise): Oui, je parle français, et j'habite en France :) My mother-in-law, who is French, gave me the recipe. She uses cucumbers.

I never used cucumbers though I am from the south, but I guess you are talking of traditional cucumbers, not the type full of water, grown in three days in glasshouses.

Btw, I saw these recipees were on your web site. The design is indicated copyrighted. Are there copyright on these recipees as well ?

Où ça en France ?

User:Anthere

 * Recipes are only copyright if the wording is exactly the same. If you write it in your own words, it is not a copyright infringement. Images are copyright, obviously, but one can find free images of food all over the internet. Mike Hayes (talk) 19:42, 19 August 2008 (UTC)

 * There are no copyrights on the recipes, and in any case, if you look closely you'll see that I made a few changes (I need to update the recipes on my website as well, but that's another story). They're all recipes I've gathered from friends and family in France. Si tu lis mon "user info", tu sauras tout de suite où j'habite en France :) - fraise

ah, french riviera. Je n avais pas "tilté" :-). No pb for the cp, just wanted to check whether you were aware of the issue. I did not check closely, I just had a peep. User:Anthere

 * Ok, thanks for checking on that! I know it's hard to know just how much a new user is aware of. No worries though, I've read the FAQs and all. (I've moved the other stuff to User talk:Fraise) - fraise

 * Nous sommes voisins alors. I'm not using cumcumber too. Fenkys 14:08, 8 Nov 2003 (UTC)

Page History
* (cur) (last). . 23:13, 22 Feb 2004. . Karen Johnson (transwiking contents) * (cur) (last). . M 02:02, 18 Dec 2003. . Olivier * (cur) (last). . M 03:04, 8 Nov 2003. . Fenkys (link to true provencal ratatouille) * (cur) (last). . 03:37, 12 Jun 2003. . Fraise (Cucumber is also used) * (cur) (last). . 01:48, 12 Jun 2003. . Fraise (Goodness, forgot an ingredient (eggplant)) * (cur) (last). . M 01:45, 12 Jun 2003. . Anthere * (cur) (last). . M 01:33, 12 Jun 2003. . Fraise (Typos!) * (cur) (last). . 01:32, 12 Jun 2003. . Fraise (Added recipe)

title: Cookbook talk:Ratatouille I


text:
Cookbook talk:Le Tourin (Garlic Soup)

Edit history
* (cur) (last). . M 00:02, 29 Oct 2002. . Olivier * (cur) (last). . 13:47, 27 Sep 2002. . Maveric149 (Wikified) * (cur) (last). . 13:46, 27 Sep 2002. . Maveric149 (moving attrib to the top of talk) * (cur) (last). . 13:37, 27 Sep 2002. . Quintessent

 * Well, geez, how about telling us how much water to add? A cup?  4 cups?  A tablespoon?  A "lot"?  A "little"?  That seems like a pretty vital ingredient to leave out of the measurements!66.1.40.242 17:10, 29 Jun 2004 (UTC)

VfD discussion
This is a worthless recipe taken from a very unreliable source, apparently almost word for word from a Net source. The quantities are approximations added by various readers and there is no quantity for the water, the most important ingredient. I have just consulted my magisterial 1960 edition of the Larousse Gastronomique and there is no mention of this soup amongst its hundreds of soup recipes. It is similar to various old onion soup and garlic soup recipes, but without further info about the ingredients it should be deleted. A web search turns up a real recipe for this soup that sounds excellent, but from a restaurant in Canada. Here is the link to that recipe.

http://www.gumbopages.com/food/french/garlic-soup.html

Go there, then compare that version with this weird entry here -- which almost certainly was inserted by someone out of vanity or for testing the system.66.1.40.242 01:19, 14 Jul 2004 (UTC)

 * Sorry, I keep forgetting that I have to log in a second time if I go to Wikibooks from WP -- it's a dumb system....Hayford Peirce 01:27, 14 Jul 2004 (UTC)
 * I have to disagree, I don't think this is a speedy delete candidate. I'd like to remind our users that any module on a wiki can be edited, so if you dislike a particular incarnation of a recipe, and has find another, feel free to change the page.  Recipes are not covered by copyright; but be carefull, as any descriptive text (rather than lists of ingredients and procedural steps) is covered by copyright protection. Gentgeen 09:40, 15 Jul 2004 (UTC) (ps: I linked to the module in question and removed descriptive narative of the location)

 * Well, I could always try to fiddle the recipe to what seem to be appropriate ingredients, but I find it strange that someone would dump this useless recipe here in the first place. And it has almost *no* history in French culinary arts that I can find.   It's really just a garlic soup recipe.  Or a quick onion soup.  Anyway, let's wait and see if there are any other comments on the situation.Hayford Peirce 18:56, 15 Jul 2004 (UTC)

10-12 cloves of garlic
I changed mention of 12 cloves of garlic to 10-12 cloves of garlic. The reason I have done so is as follow. Initially, this recipe had no mention of quantities. Later, Gentgeen added them as a guess as 10 cloves. Eadmund came along and changed the quantity of garlic from 10 to 12. He/she didn't explain why the change was made. While it's possible he/she tested the recipe and found 12 was best, this seems unlikely.

The edit which changed 10 to 12 cloves was part of a series of edits to refine recipes to a style that Eadmund prefers. Some of these were useful such as fixing spelling mistakes and changing dividers like 1/2 to the integral form, some of these were okay such as changing Tablespoon to Tbsp. but quite a number of these were disruptive, removing any metric measurements (and replacing them with imperial when the recipe did not already include imperial), removing the Fahrenheit F from degrees etc. Nearly all of these have now been reverted, one of the last was in the Pavlova recipe which I carried out and which was how I came across Eadmund's edits.

Given this history, we can expect that far more likely, Eadmund has never tried this recipe and only changed the 10 cloves to 12 cloves because he/she somehow felt that 12 cloves was more imperial then 10 cloves which I guess he/she felt was too metric... I don't know but I'm guessing Eadmund is a conservative Brit. If the original author of this recipe has specified 10 cloves, I would have completely removed the 12 cloves but since it was a guess, I decided to leave Eadmund's recommendation even though the reason most likely has nothing to do with any actual experience, simply a preference for the number 12 to 10... Nil Einne 13:24, 25 April 2006 (UTC)

results
I gave this a shot, and it turned out a bland. I found that by replacing some of the water with chicken stock, and adding more salt, it was more palatable. But it wasn't very garlicy, and it really didn't have much flavor. The texture and appearance was good, however. I probably over-cooked the garlic.

title: Cookbook talk:Le Tourin (Garlic Soup)


text:
Lucid Dreaming/Reality Checks/Reading

Presentation
With the reading reality check, you read some text, look away, and see if you can remember the text. Then, you check if it has changed when you turn back. Do this twice. You can also actively try to change the text (note that changing text in a Wikibook is not necessarily evidence you are dreaming though!).

For example, consider this paragraph. Try to remember its text. Then reload the page. If you realise that the text is now missing, you know that you are dreaming.

This reality check works because the mind has no external input to base the text upon.

Note you will usually have no problems reading text in a dream. It is remembering the text which is hard.

Examples of this reality check working

 * I looked at some text that I found, then looked away. I couldn't remember what it said.
 * I looked at some text that I found, then looked away, then looked back. The text had completely changed or is scrambled up.
 * I looked at some text that I found, and it just said "lucid lucid lucid...". I was surprised but understood the message.
 * I dreamt I was reading a book. I closed my eyes to sneeze, and when I looked back, the text was the same, but it was in a completely different font.
 * There was a poster on a distant wall showing a spruce tree somewhere. I looked away and then back at it, where the scene changed to a small spruce tree in the middle of a city.
 * I opened a book and found the page empty, it had a weird haze over it. I thought to myself, "hey, that's weird" and the words "hey, that's weird" appeared on the page, I swore when I saw it happen and that popped up on the page as well. After about a paragraph of me questioning my sanity, a little voice said "you're dreaming, you idiot." I slapped myself on the forehead and continued on lucidly.

Examples of this reality check failing

 * I looked at some text that I found, then looked away. I could perfectly remember what it said.
 * I looked at some text that I found, then looked away, then looked back. The text stayed exactly the same.

Sueño lúcido/Test de Realidad/Lectura

title: Lucid Dreaming/Reality Checks/Reading


text:
Cookbook:Dandelion

| Vegetable

Dandelions are plants widely considered weeds, but which are fully edible.

Characteristics
Dandelions have long green leaves with "toothed" edges  —the tip of the leaf may be broad and rounded or small and pointed. They produce bright yellow, slightly fuzzy flowers. The flavor of the leaves is akin to that of chicory, with a slight bitterness. This bitterness is more pronounced in older leaves, especially after the plant has flowered.

Selection and storage
Dandelion leaves are best harvested before the flowers appear, and the youngest plants are best, being the least bitter. When purchasing wild dandelions, look for smaller, more tender leaves. When foraging, look for patches that are not right by the road or other pollution sources. If you come across cultivated dandelions grown away from light, even the larger leaves will be less bitter. Dandelion can also be harvested again in late fall, as a frost destroys their protective bitterness. Find some flowers in your yard or field.

Preparation
The leaves should be rinsed well to remove any dirt and debris. Young, tender leaves may be eaten raw at this point. Older, more bitter leaves should be boiled in a couple changes of water for a few minutes each to leach out excess bitterness. When done, they should have the consistency of cooked spinach.

Use
The greens of the dandelion plant are used either raw in salads or cooked like other greens, such as spinach. The roots may also be slowly roasted and infused in hot water to make a beverage.

Substitution
Dandelion greens can be replaced by other bitter leafy greens, both in raw and cooked applications.

title: Cookbook:Dandelion


text:
Cookbook:Paella Valenciana

| Cuisine of Spain | Rice Recipes

Paella Valenciana and its seafood variation are authentic Valencian recipes that originated in their modern form in the early 1800s in Spain's Valencian region near lake Albufera. Prior to the 19th century the ingredients for Valencian paella varied greatly with the most unusual being marsh rat. Valencians consider only Valencian paella and seafood paella as true paellas. They view all other variations as impostors. This recipe is based on the ones provided on the Wikipaella.org website, which includes the recipes of prominent Valencian chefs.

Please read Paella cooking techniques before attempting this recipe.

Equipment

 * 38-centimeter (15-inch) paellera
 * 7.6-liter (2-gallon) pot
 * Rice skimmer
 * Sharp chopping knife for meat and vegetables
 * Large serving spoon
 * Clean, white towel large enough to cover the paellera
 * Wide heating source such as:
 * Stove large enough to accommodate the size of the paellera
 * Gas burner designed specifically for paelleras
 * Charcoal barbecue
 * Low, forged steel tripod to support the paellera over a wood or charcoal fire
 * Cinder blocks or heat-resistant bricks to support the paellera over a wood or charcoal fire

Ingredients

 * 500 g (17.5 ounces) chicken
 * 500 g (17.5 ounces) rabbit or duck
 * 20 g (0.75 ounce) salt
 * 8 tablespoons olive oil
 * 250 g (10 ounces) chopped green bell peppers (optional)
 * 1 clove garlic (optional)
 * 1 tablespoon sweet paprika
 * 500 g (17.5 ounces) diced or grated tomatoes
 * 2 liters (2 quarts) water (preferably hard water)
 * 24 boiled snails (optional)
 * 125 g (4.5 ounces) large haricot beans (canned or fresh)
 * 100 g (3.5 ounces) small haricot beans (canned or fresh)
 * 125 g (4.5 ounces) fresh runner beans or green beans
 * 8–10 threads of saffron and/or 1½ teaspoons yellow food coloring (see notes)
 * 400 g (14 ounces) calasparra rice, bomba rice, or pearl rice
 * 6–8 branches of fresh rosemary

Procedure

 * 1) Clean the snails, poultry and rabbit thoroughly. Cut the poultry and rabbit into small pieces and salt them generously.
 * 2) Pour olive oil in a paellera and, when hot, sauté the poultry and rabbit pieces until golden brown.
 * 3) Add green peppers and sauté for 1 minute. Add the garlic and sauté until brown. Be careful; garlic burns easily.
 * 4) Once the garlic is brown, add the paprika followed quickly by the tomatoes to prevent the paprika from burning. Sauté until the tomatoes become dark and pulpy and the mixture has reduced a bit.
 * 5) Add the water and bring it to a rolling boil. Then add the snails, fresh haricot beans (if canned, continue reading to see when to add these), runner beans, and saffron (and/or food coloring). Allow the mixture to boil for 10 minutes over a high flame. Sweep a rosemary branch through the broth for no longer than 30 seconds and then remove it.
 * 6) After 10 minutes have passed, you should have a flavorful broth. It's customary at this point to allow your dinner guests to taste it. The purpose is to determine if the broth needs more salt. If so, add more salt, a pinch at a time, until everybody is satisfied.
 * 7) Add the rice and stir it using the rice skimmer. Then, once again with the skimmer, spread the rice over the bottom of the paellera. The coating of rice should be one centimeter thick. Let it cook over a high flame for 10 minutes.
 * 8) Reduce the heat to medium and let it simmer for 4 minutes. Add the canned haricot beans, reduce the heat again to low, and let it simmer for another 4 minutes. Taste the rice frequently to determine when it's fully cooked. You'll know it's done when it's slightly firm to the bite. Italians use a similar approach when cooking pasta, which they refer to as al dente.
 * 9) At this point, there should be some toasted rice sticking to the bottom of the pan. This is a delicacy in Valencia called socarrat. If no socarrat has developed, increase the flame to high and listen for the crackling sound of rice toasting at the bottom.
 * 10) Remove the pan from the heat when the rice is almost dry, and place the unused rosemary branches on top. Cover with a clean, white towel (a white towel prevents dye from leeching onto the paella) and wait 5 minutes before serving to allow the rice to absorb the remaining broth.

Notes, tips, and variations

 * Throughout history, saffron has been the natural ingredient used in Spain to color rice yellow. However, it's very expensive because it's labor-intensive to process, and each saffron crocus yields a minuscule amount of saffron. Consequently, supermarkets sell only a few grams per container. Cooks and chefs in Spain (and throughout Latin America) solve this problem by using yellow food coloring, sometimes mixed with seasoning, which is much more affordable.

title: Cookbook:Paella Valenciana


text:
Cookbook:Cuisine of France

| European cuisines

French cuisine is characterised by its extreme diversity. Despite France's history of political and cultural centralization around its capital Paris, each region has its own distinctive specialities: cuisine from North-West France uses butter and cream; Provençal cuisine (from the southeast) favours olive oil and herbs; and eastern French recipes are reminiscent of German cuisine, including sausages, beer and sauerkraut. Wine and cheese are an integral part of French cuisine, both as ingredients and accompaniments.

Related Categories
The following related category may be of interest.

L

Louisiana_Creole_cuisine

French cuisine today
French cuisine can broadly be divided into three categories:

 * Cuisine bourgeoise, which includes all the classic French dishes which are not (or no longer) specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. At the 'top end' of this category is what is known as haute cuisine, a highly complex and refined approach to food preparation and kitchen management which developed from court cuisine.

 * Cuisine du terroir, which covers regional specialties with a strong focus on quality local produce and peasant tradition.

 * Cuisine nouvelle or "nouvelle cuisine", which developed in the 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard. This type of cooking is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. Its modern, inventive approach sometimes includes techniques and combinations from abroad (especially Asia) and has had a profound influence on cooking styles all over the world.

As of 2004, there is a distinct focus on cuisine du terroir in France, with a return to traditional rustic cooking and the flavours of local farm produce. The fusion cuisine popular in the English-speaking world is not widespread in France, though some restaurants in the capital have a fusion theme, and many modern French chefs are influenced by a variety of international cooking styles.

Vegetarianism (végétarisme) is not widespread in France, and few restaurants cater for vegetarians. Veganism (végétalisme) is hardly known or represented at all.

For French people, cooking is an immensely important part of their culture and a way of life.

Famous French dishes

 * Frogs' Legs à la Parisienne (Cuisses de grenouilles)
 * Escargots à la Bourguignonne (Snails with Garlic Butter)
 * Coq au Vin
 * Baguettes
 * Cheeses
 * Foie Gras
 * Ratatouille
 * Pot-au-feu

Desserts

 * Crème Brûlée (often mistaken to be French, this dish actually originated in England or Spain)
 * Crêpes (a speciality of Brittany)
 * Chocolate Mousse (Mousse au chocolat)
 * Pastries
 * Mille-feuille

Alsace

 * Map (1.)

 * Choucroute (sauerkraut with sausages, salt pork and potatoes)
 * Flammekueche (or Tarte flambée, like pizza, but topped with crème fraîche, onions, and bacon)
 * Fleischnacka
 * Fricassée de poulet à l’Alsacienne
 * Matelote de poissons d'Alsace
 * Nouilles fraîches à l'Alsacienne

Alps

 * Map (22.)

 * Raclette (melted cheese served with potatoes, ham and often dried beef)
 * Fondue Savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
 * Tartiflette (a Savoyard gratin with potatoes, Reblochon cheese, cream and pork)

Aquitaine

 * Map (2.)

Crème Brûlée

Auvergne

 * Map (3.)

 * Tripoux (tripe 'parcels' in a savoury sauce)
 * Truffade (potatoes sautéed with garlic and young "tomme" cheese)
 * Aligot (mashed potatoes blended with young "tomme" cheese)

Basque country

 * Map

 * See Basque cuisine

Brittany

 * Map (6.)

 * Crêpes
 * Kik ar Fars (boiled pork dinner with a kind of dumpling)
 * Kouign Amann (a form of shortbread made with a very large proportion of butter)

Burgundy

 * Map (5.)

 * Beurre à la bourguignonne  –   garlic and parsley butter for snails, broiled meats, fish, mussels, clams or oysters
 * Escargots à la bourguignonne    –    snails baked in their shells with parsley butter

Lorraine

 * Map (15.)

 * Quiche Lorraine
 * Bouchée à la reine    –     vol-au-vent pastry shells filled with a chicken, mushroom and cream sauce salpicon
 * Tourte à la Lorraine   –   an elaborate meat pie with a pâte brisée (pie dough) base and a puff pastry top which is baked. Ten minutes before the end of the baking period, a savoury egg-and-cream custard is poured through a hole in the pie crust and returned to the oven to set.

Provence

 * Map (21.)

PAPETON D’AUBERGINES - (Eggplant Mousse) - Why “papeton”, which means “pope” in the Provençal dialect? Here is the historical explanation: this recipe was, in fact, created in the fourteenth century by the French papal chef in Avignon. It was his response to the Italian pope’s criticism of the French cuisine. One of the surprising consequences of the holy “war” between the two popes is this spectacular vegetable dish: a delicate and unique way to serve eggplant - light and delicious. ("A Culinary Adventure in Provence" The Spirit and the Heart of the Cuisine of the Sun by Chef Philippe Gion. Amazon paperback edition 2016, Kindle Edition 2015)
 * Bouillabaisse (a stew of mixed Mediterranean fish)
 * Ratatouille
 * Pieds et Paquets (Lambs' feet and tripe 'parcels' in a savoury sauce)

Nîmes

 * Map (13.)

 * Brandade de morue de Nîmes - A dish of puréed salt cod, olive oil, milk or cream and garlic, served on toast as an appetizer or with potatoes as a main dish.

Normandy

 * Map: Lower Normandy (4.)
 * Upper Normandy (11.)

 * Tripes à la mode de Caen (tripe cooked in a highly seasoned sauce)
 * Teurgoule (cinnamon flavored rice pudding)

Southwest

 * Map (2, 13, 16.)

 * Cassoulet (a dish made with beans, sausages and preserved duck or goose)
 * Foie Gras (the liver of an overfed duck or goose)

See also:
 * Cuisine
 * Recipe Index

Additional French recipes

 * Potatoes Anna
 * Le Tourin
 * Roux
 * Béchamel sauce
 * Potage Parmentier

Livre de cuisine/Recettes de cuisine française Kookboek/Franse keuken

title: Cookbook:Cuisine of France


text:
Cookbook:Carrot

A carrot is a root vegetable.

Characteristics
Carrots are long and tapered in shape, with a bunch of feathery greens at the top. Modern carrots are typically orange in color, though purple, red, yellow, white, and variegated varieties all exist. Their flesh is dense, hard, and crisp, and it has high sweetness for a vegetable. The younger the carrot, the smaller it is and the more tender its flesh and skin are—however, note that commercial "baby carrots" available washed in supermarkets are actually regular carrots that have been mechanically shaped into stubs. Older carrots benefit from peeling as the skin gets a lot more fibrous and hairy with age, but the skin is still technically edible.

Interestingly, carrots have a peculiar feature where if they are held at 50°C (122°F) for half an hour, the flesh sticks together better and doesn't get as mushy when cooked later at higher temperature.

Selection and storage
When choosing carrots, go for those that have a nice color and firm, crisp flesh. If you can see their tops, you want them to look fresh. Keep carrots in a cool place such as a root cellar or refrigerated—they will keep for about one month in the fridge.

Use
Carrots are often eaten raw, whole or shaved into salads for color, and are often cooked in soups and stews. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix. They are particularly well-suited to roasting, which concentrates their sweetness. The greens are not often eaten, but they are technically edible. The sweetness of carrot flesh has led to their use in a variety of sweet preparations, such as carrot cake.

Substitution
Parsnips make an overall acceptable substitute for carrots, though they lack the classic pigmentation and are not as sweet. If you're looking for another sweet, orange vegetable, to roast or use in a puréed soup, butternut squash and orange sweet potato work well.

title: Cookbook:Carrot


text:
Cookbook:Shallot

 * For the long green variety of onion, see Green onion.

Shallots are a very small sweet onion like bulb that forms in clusters like garlic. Shallots have a papery skin that must be removed before they can be used. They grow in clusters, similar to garlic. The taste is similar to a standard onion, but more delicate almost a blend of onion/garlic flavor. Whole immature shallots are sometimes used like spring onions. Shallot tops are eaten much like chives, and can be dried and saved for seasoning later.

title: Cookbook:Shallot


text:
Cookbook talk:Carrot

This module was the featured ingredient on the main Cookbook page from April 18, 2004 - April 28, 2004

KJ - I would just remove most of the links back to Wikipedia. Later, you may want some of those to go on to your articles in Wikibooks where they are pointing right now (although the pages do not exist). However, if you really want to maintain the Wikipedia link for some reason, the just add Wikipedia:en: in front of the link word like this: vegetable. You can always change it back to a local (Wikibook) link when you get one - Marsh 04:56, 24 Feb 2004 (UTC)

Ilovebeatricealot ..lmao

title: Cookbook talk:Carrot


text:
Cookbook:Alfalfa Sprouts

| Basic foodstuffs

Alfalfa sprouts are tiny, immature alfalfa plants made by germinating alfalfa seeds.

Characteristics
Alfalfa sprouts are thin, light green, and delicately crunchy. They have a mild and sweet flavor. Nutritionally, they are a good source of vitamin K and chlorophyll.

Cultivation
Alfalfa sprouts are usually germinated and grown directly in their container. This should be—though famously has not always been—a sterile hydroponic environment, so there should be no need to wash the sprouts before using them.

Seasonality
Since seeds can easily be sprouted regardless of season, alfalfa sprouts are available year-round.

Selection and storage
Store alfalfa sprouts in the refrigerator with the lid on so they stay moist but not too wet. Do not place in the "quick chill zone" or leave out on the counter—if sprouts dry out or freeze, they become unpalatable. If the conditions are right, the sprouts may continue to grow during refrigeration, so the container can potentially refill itself as the shoots are used. An orange LED in the refrigerator may help them grow.

Alfalfa sprouts can be used without any further treatment, but they can be agitated in water to remove the seed casings—these can then be discarded.

Use
The sprouts can be added to salads or sandwiches such as a hamburger or taco. They are sometimes used as a replacement for lettuce.

Mixed sprouts have become very common, and alfalfa sprouts are sometimes sold with radish sprouts, garlic sprouts, or onion sprouts. This makes for a much more spicy and pungent mix. When alfalfa sprouts are mixed with broccoli sprouts, a mild-flavored and textured mixture is produced.

title: Cookbook:Alfalfa Sprouts


text:
Cookbook:Artichoke

| Basic foodstuffs

The artichoke is a giant thistle flower bud eaten as a vegetable. It is sometimes called the globe artichoke, or French artichoke to avoid confusion with the sunchoke, an entirely different plant sometimes called the "Jerusalem artichoke".

Characteristics
Unlike most vegetables, only a very small part of the artichoke is actually edible—the very bases of the "leaves" and the interior heart. The heart of the flower is topped with spiky bristles or hairs that are unpleasant to consume, and the leaves are extremely tough and fibrous.

Seasonality
Most species of artichoke have their peak season in spring, but some species produce all year round (with some having their peak in autumn), especially in locations closer to the equator. Artichokes harvested in the winter and spring will be globe-shaped, whereas artichokes harvested in the summer and fall will be more conical.

Selection and storage
High-quality artichokes are usually compact and heavy for their size. When squeezed, a fresh artichoke will make a squeak. The thickness of each stalk should correspond to the size of the artichoke. Thin stalks signal dehydration, so look for stalks that are firm without any give.

Artichokes remain fairly constant in appearance for weeks, but flavor is adversely affected from the moment they are cut from the stalk. For the best taste and tenderness, cook as soon as possible. Do not stock up on artichokes. Refrigerate unwashed, in a plastic bag, for up to 1 week.

Use
Artichoke hearts are often sold in a pickled or preserved form, and served as part of an antipasto dish at the beginning of a meal.

Cooking
Start by cutting the thorns off with kitchen scissors or simply take a kitchen knife and cut straight across the top part off the artichoke. This will leave a flat top on the artichoke. Note that "thorn-free" artichokes, besides having far less of the edible part, generally do have little hidden thorns that are hard to remove.

Artichokes should be very well cooked. This is required to soften them enough to eat. Make sure to check the water level as the artichoke will absorb water as it softens. Add more water if they are still not tender and continue to cook. Unlike most vegetables, artichokes should be cooked until they are a darker color green than when they were fresh.

Artichokes may be boiled, microwaved, steamed, or pressure cooked, although steaming is best. When steaming, spread the leaves a bit and place the artichokes stem-end-up to ensure that plenty of steam gets to the inside. Microwaving is essentially steaming; cover the artichokes and add a bit of water.

You may want to stuff the artichokes prior to cooking. They can be stuffed with ground beef, rice, or anything you prefer.

Eating
After cooking, the large leathery "leaves" are pulled off one by one, and their soft, inner basal part is dipped in some kind of sauce like a mayonnaise or vinaigrette. The soft portion is then scraped off with the teeth, and the rest of the tough leaf is discarded. The softest inner leaves can be eaten in their entirety.

Finally, an irritating fur-like layer of thistle is exposed. This layer can be pulled out, scraped out, scooped out, or cut out. It is generally best to scrape the thistle away with a sideways motion of a dull table knife (a butter knife). If this process is difficult, it is likely that the artichoke was not cooked enough.

The remaining part, minus any stem still attached, is the artichoke heart. This is often considered the best part of the artichoke. Dip it in sauce and eat it.

title: Cookbook:Artichoke


text:
Cookbook talk:Artichoke

The 'eating' part of this article was copied from artichoke. The introduction was rewritten by me.

Edit History as follows: * (cur) (last). . 11:06, 10 Nov 2003. . Michael Shields (add image) * (cur) (last). . M 07:38, 7 Nov 2003. . Muriel Gottrop (Reverted to last edit by Marshman) * (cur) (last). . 07:34, 7 Nov 2003. . 213.48.195.67   * (cur) (last). . 16:29, 22 Oct 2003. . Marshman (Clrify part that is eaten; add links) * (cur) (last). . 20:07, 21 Oct 2003. . Marshman (Copy edit; correct - artichoke IS a vegetable, not a fruit) * (cur) (last). . M 09:45, 20 Feb 2003. . Nevilley (fm) * (cur) (last). . M 09:39, 20 Feb 2003. . Nevilley (minor reword) * (cur) (last). . 07:53, 20 Feb 2003. . Tarquin * (cur) (last). . M 14:43, 19 Feb 2003. . Nevilley (conclusion) * (cur) (last). . M 14:42, 19 Feb 2003. . Nevilley (Eating technique (see talk)) * (cur) (last). . 14:04, 19 Feb 2003. . 65.56.77.146   * (cur) (last). . 14:03, 19 Feb 2003. . 65.56.77.146

Artichokes are common in Europe and now the UK. Fresh butter is the main dip of choice. The season starts in late autumn but is quite short. A good farmers market or greengrocer is the best place to get them in Britain. LC

title: Cookbook talk:Artichoke


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Cookbook:Arugula

| Basic foodstuffs

Arugula (also known as rocket, rocket salad, rughetta, roquette or rucola), is a leafy green vegetable.

Characteristics
Arugula leaves are green and "toothed", with a similar appearance to dandelion greens. The flavor is characterized as pungent, hot, or "stimulating".

Selection and storage
Arugula should be fresh and green, with no limpness or off colors. There should be no sliminess. Store in the fridge, wrapped in a damp cloth.

Use
It is usually eaten raw in salads but can also be steamed or cooked and served with meat or pasta.

title: Cookbook:Arugula


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Cookbook:Asparagus

Asparagus are the growing shoots of a fern-like plant.

Characteristics
Asparagus varies in width. The thinner spears are more fibrous but also more flavorful, while the thicker spears are more tender in the inside but less concentrated in flavor. Regardless of size, the bottom of the spears is usually tough and fibrous.

Asparagus is relatively high in sugar with a delicate flavor. Notably, asparagus contains a chemical that is metabolised and excreted in the urine, giving it a distinctive, mildly unpleasant odour. Not everyone who eats asparagus produces the odor, and not everyone is able to smell the odor once it is produced.

Varieties
There are three different common 'varieties' of asparagus, which are actually the same plant grown under different conditions. Green asparagus is left exposed to the air so that it grows normally. White asparagus is piled high with straw or dirt as it grows so that the shoots remain pale. The flavour is identical, but some believe that white asparagus is more tender. Finally, a purple asparagus is occasionally seen, which is again the same but with purple streaks on the stem.

The shoots of the related Prussian asparagus (Ornithogalum pyrenaicum) have been used for similar purposes as true asparagus.

Seasonality
Asparagus has a very specific growing season that starts in May and traditionally ends on the 24th of June. Out of season asparagus is grown in regions close to the equator or in greenhouses. If fresh asparagus isn't available, canned, jarred, or frozen asparagus usually is.

Selection and storage
When selecting asparagus, look for closed tips and crisp spears, with no dryness If green, they should be bright in color. Unfortunately, asparagus doesn't store particularly well, with its sugars turning to starch and its tender texture becoming fibrous. It can be kept for a short time in the fridge, set in a glass of water covered with plastic or damp towels.

Preparation
Almost the whole asparagus shoot is edible, but the tender growing end is the most prized. The base of the shoot can be woody and fibrous, and it is generally snapped or cut off about a third of the way up. Another way to prepare asparagus for cooking is to peel it with a knife or a vegetable peeler, working from the middle towards the end. This will remove the toughest fibers from the outside although some will remain and will need to be cut an inch or so from the base of the stems.

Use
Asparagus can be used in a variety of ways, from raw to steamed, grilled, fried, and braised. Even tough asparagus can be cooked into stocks or soups and strained to achieve a better texture.

In its simplest form, the shoots are boiled or steamed until tender and served with a light sauce or melted butter. It is traditionally steamed in a dedicated steamer that consists of a very tall narrow pot with about an inch of boiling water in the bottom. The asparagus is tied in a bundle and stood upright in the steamer for about 5 minutes so that the toughest end gets the most cooking and the tips are just barely steamed. A modern alternative is to use a frying pan—put boiling water in the pan and slide the asparagus gently into the water so it can lie sideways across the pan. When boiling, use salted water at a strong boil so that it cooks through before losing the green color.

Asparagus is very good in stir-fries, where it is usually cut into lengths of about 1 inch and added at the last minute before serving.

If, as is common, the asparagus is overcooked or allowed to sit too long, cheese sauce is a good dip to use.

title: Cookbook:Asparagus


text:
Korean/Alphabet

Introduction
The Korean alphabet, known commonly as Hangul in English but as Hangeul in the official standard Romanization rule (한글, "great script"), is considered one of the most efficient and logical writing systems in the world. While most modern alphabets evolved from earlier hieroglyphics or ideographs, 한글 (Hangeul) was created specifically to make it easy to read and write the Korean language.

Although the characters of 한글 (Hangeul) may appear to be ideograms like the traditional Hanja (한자, 漢字), they really form an alphabet. Each block character represents one syllable and is made up of individual jamo (자모), much like the letters in the Latin alphabet. 한글 (Hangeul) is easy to learn because it has only 24 basic jamo.

 * See Wikipedia's entries on Hangul and Hanja for more about the history and design of the Korean writing systems.

Consonants
Below are the consonant (자음) letters of the Korean alphabet. You don't need to memorize them yet because individual lessons will cover each letter in detail. For now, just be aware that the Korean alphabet has ten basic consonants and nine variations on them:

Notice that some consonants have two different pronunciations (e.g. ㄱ pronounced as /g/ or /k/ depending on context). Some of the alternative sounds in pronunciation of the basic consonant letters are their sound value as the final jamos when they are not altered by the initial jamo of the next syllabic character. ㅅ ㅈ ㅊ ㅎ has [t] sound as the final. Also, some are "aspirated" and some are "tense". Those details and more are explained in ../Essential Pronunciation Rules/.

Vowels
There are 21 letters used to represent vowels: six basic vowels, nine combinations of those six basic vowels (which originally were all pronounced as diphthongs), and six vowels with an extra short dash representing the initial y [j] sound.

End of introduction
To learn how to read, write, and pronounce each Korean letter, proceed to the Read, Write, and Pronounce Korean course.

title: Korean/Alphabet


text: Template:General Chemistry/Navigation

title: Template:General Chemistry/Navigation


text:
General Chemistry/Chemistries of Various Elements

Descriptive chemistry is the study of the physical and chemical properties of elements and substances. As you study the elements, you will find the periodic table very helpful.

Chemistries of the Various Elements

 * Representative Elements
 * Group 1 (1A): Alkali Metals
 * Group 2 (2A): Alkaline Earth Metal
 * Group 13 (3A): Boron Family
 * Group 14 (4A): Carbon Family
 * Group 15 (5A): Nitrogen Family
 * Group 16 (6A): Oxygen Family
 * Group 17 (7A): Halogens
 * Group 18 (8A): Noble Gases
 * Hydrogen
 * Transition Metals
 * Group 11 (1B): Coinage Metals
 * Group 12 (2B): Zinc Family
 * Group 8/9/10 (8B): Platinum Family
 * Inner Transition Metals
 * Lanthanoids
 * Actinoids (including Nuclear Chemistry)
 * Synthetic Elements


text:
General Chemistry/Compounds and Bonding

Compounds and Bonding

 * 1) Overview of bonding [[Image:75%.svg]]
 * 2) Electronegativity [[Image:75%.svg]]
 * 3) Ionic bonding [[Image:75%.svg]]
 * 4) Covalent bonds [[Image:75%.svg]]
 * 5) Metallic bonding [[Image:50%.svg]]
 * 6) Molecular Shape [[Image:75%.svg]]
 * 7) Intermolecular bonds [[Image:50%.svg]]

title: General Chemistry/Compounds and Bonding


text:
User:Davodd

Please leave comments on my Talk page.

About

 * Name: David Speakman
 * Born: Fort Wayne, Indiana
 * Western astrology sun sign: Aquarius
 * Chinese zodiac sign: Monkey
 * Current city: Mountain View, Santa Clara County, California
 * College: Ball State University; Lincoln Law School
 * Web page: http://www.davodd.com

title: User:Davodd


text:
Tcl Programming

Tcl (Tool Command Language) is a dynamic programming/scripting language based on concepts of Lisp, C, and Unix shells. It can be used interactively, or by running scripts (programs) which can use a package system for structuring, hence allowing to do much with little code. Tcl is available for Linux, Windows, Mac OS X, as well as other platforms, as open-source software under BSD-like license, or as pre-built binaries.

This book also discusses the GUI toolkit Tk in considerable extent, even though it's not in the title. For most users, Tcl/Tk form a single conceptual entity.

Chapters

 * Tcl: The Tool Command Language
 * Commands and functions
 * expr: The arithmetic & logic unit
 * Tcl in internationalization
 * Regular expressions
 * Interaction and debugging
 * /Working with files/
 * Tcl examples
 * Tk: The cross-platform GUI toolkit
 * Tcl/Tk examples
 * /TCL and ADP/
 * /Appendix/

Programmation Tcl

title: Tcl Programming


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Cookbook:Pork Stomach Filled with Meat and Vegetables (Saumagen)

Ingredients

 * 1 small pork stomach (order from your butcher)
 * 375 g fatless pork belly (Schweinebauch)
 * 375 g pork meat
 * 375 g ground meat (Bratwurstfüllsel)
 * 1–2 rolls, soaked in some milk
 * 1 kg boiled potatoes
 * 2 carrots
 * 3 eggs
 * 2 onions
 * 1 bunch of parsley
 * 1–2 cloves of garlic
 * Salt
 * Pepper
 * Marjoram
 * Nutmeg

Procedure

 * 1) Soak the pork stomach overnight and use twine to close two of the three apertures.
 * 2) Cut the meat and potatoes into small cubes.
 * 3) Stew the onions, carrots, and parsley in butter. Smash the garlic.
 * 4) Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.
 * 5) Put the stomach in hot water and cook for 2–3 hours. The water must not boil.
 * 6) Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it.