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MediaWiki talk:Sitenotice

Election notice
Just a heads up -- voting is now over. If you could please remove the message from the sitenotice, it would be appreciated. Also, in the future, simply replacing the sitenotice with "-" will cause the global sitenotice to take precedence over the local one, which means you won't have to maintain it. Thanks! AmiDaniel 00:15, 8 July 2007 (UTC)

Hello, good news! Thanks to FreedomFighterSparrow and Brion, unregistered users can now hide the sitenotice again. Previously, they were forced to see it continuously.

In all cases, please use the sitenotice with care, and keep in mind that occasional visitors see sitenotices on all their visits, if they visit less than once a month or they don't click "dismiss" and save a cookie. Nemo 15:43, 24 March 2015 (UTC)

Suggestion: Remove old banner
HI folks. I suggest removing the Video Games Strategy banner, as it's now been up since 2021-03-14. (replace it with just "-"). Cheers, Quiddity (discuss • contribs) 02:35, 31 October 2023 (UTC)
 * Agreed, done. MarcGarver (discuss • contribs) 13:10, 31 October 2023 (UTC)

title: MediaWiki talk:Sitenotice


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Cookbook talk:Salsa (Fermented)

Not enough salt!
(comment move from recipe to discussion page) There is not enough salt in this recipe to insure that it will safely ferment. For lactofermented vegetables such as cabbage the rule of thumb is one teaspoon per pound, for vegetables that are not in the cruciform family the salt is doubled. There is a good chance with tomatos that you end up with a fermented product that will make you sick.

I would recommend using at least 5 times the amount of salt called for in this recipe. --Jim, 2007-07-08T03:34:43

 * Not in my experience. One to two teaspoons for the quantities given produces a good product with fresh ingredients. The combination of the low levels of acid in the tomatoes, the sulphur present in the onions and garlic, and the inulin contribution from the onions and garlic, plus a little salt, provide the LAB a good environment for a strong fermentation. The low level of salt is possible because of the acid in the tomatoes, which does the same job as salt in inhibiting undesirable microorganism growth during the initial phases of fermentation while the various LAB get established.
 * You may want to check out the book "Keeping Food Fresh", ISBN 1-890132-10-1, which has a couple of lactofermented tomato recipes. In both recipes, the salt is added after the fermentation, and is only used to ensure the resulting product (tomato sauce and tomato balls) can be kept safely outside of a refrigerator. Crushed tomatoes ferment well without any addition of salt, or anything else.
 * I've noted this discussion in the "Notes, tips and variations" section, and changed the recipe's salt addition from 1 to "1-2" teaspoons. Webaware talk 00:56, 8 July 2007 (UTC)

 * I will give the recipe a try. I was looking for was a recipe for pickled green tomatoes when I came across this page. Jim

 * I just had a wander through a few books, and the only green tomato "pickle" recipes I found were cooked chutneys with vinegar as the acid, and a green tomato jam (Indian). If you find a good green tomato pickle recipe, please come back and add your version of it here! Oh, and we're making fermented salsa again today, because we ran out and my wife demands it as a salsa and as a cooking ingredient... Webaware talk 00:53, 11 July 2007 (UTC)

 * I made some green tomato relish on friday, 4.5 pounds of green tomatoes, 1/2 a large onion, 1 clove of garlic, some red pepper flakes. a pinch of clove powder and 9 teaspoons of salt.
 * It tasted really good before it fermented. On Monday I added some juice from some kim chi to move the fermentation along. After fermenting it still tastes pretty good, somewhat like ketchup, I think it needs some more spices, fresh ginger and mustard seed maybe.

 * I haven't tried the ripe red tomato ferment yet. I have some gazpacho that I put some more salt in and some kim chi juice and will see how that works. Jim

 * G'day Jim, the green tomato sounds good, but I agree it would be better with more spice, more onion, perhaps more garlic; ginger and mustard seed sound good too. Let us know how you get on with version 2 :-)
 * Fermented gazpacho sounds interesting - do report back on that one, too! Oh, and if you haven't already, you might be interested to drop in on these lists:, . Webaware talk 08:41, 19 July 2007 (UTC)

 * One teaspoon of which salt? Morton's and Diamond, the two major kosher salt brands in the U.S., differ so greatly in crystal shape that a cup of one weighs nearly twice as much as the other; i.e., there's twice as much salt substance for the same volume. That's not to mention all the various brands of sea salt, other kosher salt brands, and rock salt, which are each going to give you different amounts of salt in your teaspoon. There's also measuring error. Two people scooping out of the same container with the same measuring cup can produce results that vary by as much as 25%. If you're going to make a fuss about the amount of salt in a recipe, you have to at a bare minimum tell us what brand of salt you're talking about, and really you should talk about salt weight in grams. 75.69.229.78 (talk) 18:09, 6 October 2009 (UTC) Josh Caswell

4% salt by weight is all that is required for fermentation. Sandor Katz even talked about salt free fermentation but there will be some failures in that case. Therefore 1 teaspoon of salt for a quart of ingredients should suffice. I've safely and deliciously fermented pickles, kimchi, sauerkraut, hummus and started my first fermented salsa today.

Fermentation in the tropics
Can an optimum temperature for the fermentation process be included in the article? I assume that the article was written for fermentation in temperate climates, but in temperatures of 25-32 degrees celsius the salsa may spoil rather than ferment! Perhaps an alternative can be found - fermentation in the refrigerator but for a longer period of time? --Angela

 * G'day, you have a good point - however, it is a matter of timing. I'm in Australia, and I make this salsa in temps ranging from around 10-15°C to around 30°C. The warmer it is, the faster it finishes fermenting. This can lead to spoilage, but it is basically a case of putting the salsa into the fridge once the ferment has peaked – that being once the bubbling starts to subside. The main issue is keeping everything submerged; as long as you do this, it will be OK, although a warmer ferment will favour the yeasts more and could lead to some off flavours, although they would be hard to detect with such a flavoursome ferment!
 * If you are concerned with maintaining an optimum temperature, take a look at these tips on the fermentation page. I will make an amendment to the recipe, spelling out the "ideal" temperature range, however, so thanks for initiating the discussion. cheers, Webaware talk 12:56, 17 March 2008 (UTC)

 * Thanks! The fermentation page was helpful. I will try fermenting it in a bucket of water and keep a close watch on when the bubbling starts to subside. What do you mean when you say that "The main issue is keeping everything submerged"? Do you mean to keep the ingredients submerged in its liquid? --Angela

 * Yup, the ingredients. Mould happens when things are sticking up above the surface of the liquid, as moulds want oxygen. I'm not too fussy with this ferment, because it's all over and done with in a couple of days; I often just stick a jar filled with water on top of the salsa, to keep it mostly submerged. Without that, I stir about twice a day, to keep the surface mixed into the acidifying mix below.
 * The bucket of water sounds like the trick for your temperature control issue. Change the water daily, to keep it cool. Webaware talk 22:43, 19 March 2008 (UTC)

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

title: Cookbook talk:Salsa (Fermented)


text: Template:Shrub

title: Template:Shrub


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Cookbook:Cheese-Stuffed Crust Pizza

| American cuisine | Pizza

Ingredients

 * Cooking spray
 * Corn meal
 * 1 can refrigerated pizza crust
 * 7 ea. 1-inch (2.5 cm) pieces of string cheese
 * ½ cup pizza sauce
 * 24 slices pepperoni
 * 1 cup cooked Italian sausage, crumbled
 * 2 cups Italian blend shredded cheese

Procedure

 * 1) Preheat oven to 425°F (220C)
 * 2) Spray 12-inch (30 cm) pizza pan with cooking spray. Sprinkle lightly with cornmeal, if desired.
 * 3) Starting in the center, press pizza dough in pan beyond the sides of the pan by an inch.
 * 4) Fold the hanging edge of the dough back toward the middle, placing the sticks of string cheese in the pouch, all the way around the circle.
 * 5) Pinch the dough to seal in the cheese.
 * 6) Bake the crust 8 or 10 minutes, or until the edges are light golden and the dough has started to set.
 * 7) Remove from oven and spread the sauce over the crust with the back of a spoon.
 * 8) Scatter on the sauce the pepperoni, sausage, and shredded Italian cheese.
 * 9) Replace in oven and bake until crust is deeply golden brown and the (topping) cheese is melted.
 * 10) Cut into 6–8 slices.

title: Cookbook:Cheese-Stuffed Crust Pizza


text:
Ruby Programming/GUI Toolkit Modules/Qt4

[Totally free download and tutorial on Ruby Qt4 bindings]

[Prag Prog guys' pdf book on Qt3 for Ruby]


text:
Cookbook:Four in One Pizza

| American cuisine | Pizza

One pizza, divided into four flavor quadrants.

Base

 * Cooking spray
 * Corn meal
 * 1 can refrigerated pizza crust
 * 2 teaspoons olive oil
 * ½ cup (2 ounces) shredded cheddar cheese
 * 1½ cups (6 ounces) shredded mozzarella cheese

Barbecue chicken pizza corner

 * 1 tablespoon chopped red onion
 * ½ cup BBQ sauce mixed with shredded chicken

Pizza Margherita corner

 * 1 tablespoon shredded (fresh) Parmesan cheese
 * 4–5 ¼-inch slices Roma (aka plum) tomatoes
 * 1 tablespoon thin strips of fresh basil

Hawaiian pizza corner

 * 2 tablespoons pizza sauce
 * 2 slices Canadian bacon, cut in quarters
 * ¼ cup drained chopped pineapple

Pepperoni pizza corner

 * 2 tablespoons pizza sauce
 * 8–10 slices pepperoni

Procedure

 * 1) Preheat oven to 425°F.
 * 2) Spray cookie sheet with cooking spray.
 * 3) Sprinkle lightly with cornmeal, if desired.
 * 4) Unroll pizza dough and press out on cookie sheet into a 12 x 14-inch shape.
 * 5) Brush dough with olive oil.
 * 6) Bake crust for 6–8 minutes.
 * 7) Sprinkle shredded cheddar cheese over the crust in a cross shape to divide crust in fourths.
 * 8) In each corner, spread one of the above toppings (or one of your own!).
 * 9) Sprinkle mozzarella cheese over the top of all.
 * 10) Bake another 10–14 minutes, until cheese is bubbly but not burned.
 * 11) Cut each corner into 4 squares.

title: Cookbook:Four in One Pizza


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Cookbook:Beer Batter

| American cuisine | Vegetarian Cuisine

Beer batter is a mixture used to coat various food items before deep-frying. Foods that can be beer-battered and fried include onion rings, fish, shrimp, chicken, and a variety of vegetables.

Ingredients

 * 1 cup cornstarch
 * ½ cup flour
 * ⅓ teaspoon garlic salt
 * ⅓ teaspoon paprika
 * 1/6 teaspoon salt
 * 1/6 teaspoon pepper
 * 8 ounces (225 ml) beer

Procedure

 * 1) Stir together dry ingredients.
 * 2) Stir in beer.
 * 3) Mix together thoroughly.

Use

 * Use in preparation of onion blooms.

title: Cookbook:Beer Batter


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Cookbook:Spiced Flour

| American cuisine | Vegetarian Cuisine | Holiday Recipes

Ingredients

 * ⅔ cup (90 g) flour
 * 1⅛ teaspoon paprika
 * ⅔ teaspoon garlic powder
 * 1/6 teaspoon pepper
 * ⅛ teaspoon (or less) cayenne pepper

Procedure

 * 1) Mix together ingredients thoroughly.

Uses

 * Use in preparation of Onion Blooms.

title: Cookbook:Spiced Flour


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Cookbook:Sour Cream Chili Sauce

| American cuisine | Vegetarian Cuisine | Holiday Recipes

Ingredients

 * 6 ounces mayonnaise
 * 6 ounces sour cream
 * 1½–2 ounces chili sauce
 * 1/6 tsp cayenne pepper

Procedure

 * 1) Stir all ingredients together well.

Uses

 * Put 1 small cup into center of each Onion Bloom for dipping.

title: Cookbook:Sour Cream Chili Sauce


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Cookbook:Fried Onion Blooms

| American cuisine | Vegetarian Cuisine | Appetizers

Ingredients

 * 2 huge onions, at least 4 inches (10 cm) across
 * Oil for frying
 * Beer batter
 * Seasoned flour
 * Sour cream chili sauce

Procedure

 * 1) Preheat deep fryer to 375°F (190°C).
 * 2) Put each onion on cutting board, root end down, and cut ¾ inch (2 cm) off the top.
 * 3) Peel onion.
 * 4) Cut vertically through the center, from the top to the root, without cutting through.
 * 5) Repeat cuts radially (across the center, like a clock face) for a total of 6 or 8 cuts.
 * 6) Remove about 1 inch (2.5 cm) of the onion center.
 * 7) Soak in ice water 15 minutes.
 * 8) Cut a little deeper if an onion isn't bloomed enough.
 * 9) Dip in seasoned flour and shake gently to remove excess.
 * 10) Dip in beer batter and shake gently to remove excess. You may have to separate layers to get a good coating.
 * 11) Handling carefully, lower into fryer using a fryer basket. Fry about a minute and a half.
 * 12) Remove basket from fryer, turn onions over, and return to fryer. Fry until golden, about another minute and a half.
 * 13) Drain on towel.
 * 14) Serve hot.

Notes, tips, and variations

 * Good with creamy chili sauce—put a small cup in the center of the onion where you took out the center.

title: Cookbook:Fried Onion Blooms


text: User talk:70.161.54.183

title: User talk:70.161.54.183


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User:Wpktsfs~enwikibooks/Spanish

This is my Spanish workshop. This is where I will learn Spanish to help myself communicate better not only in the real world, but in the Wikiworld.

 * /Exercises/1

title: User:Wpktsfs~enwikibooks/Spanish


text:
Wikijunior:World at Work/Blacksmith

fr:Wikijunior:Le monde au travail/Forgeron

title: Wikijunior:World at Work/Blacksmith


text:
User:Wpktsfs~enwikibooks/Spanish/Exercises/1

Answers

What's your name?
Translate the following phrases.
 * 1) Me llamo Sofía.
 * My name is Sophie.
 * 1) ¿Cómo os llamáis?
 * What are your names?
 * 1) Nos llamamos Peter y Carlos.
 * Our names are Peter and Carlos.
 * 1) ¿Cómo se llaman?
 * What is their name?

 * 1) Her name is Sally.
 * Se llama Sally.
 * 1) What are you called?
 * ¿Cómo te llamas?
 * 1) His name is Raúl.
 * Se llama Raúl.
 * 1) My name is Santiago.
 * Me llamo Santiago.

How are you?
Rank the following words from one to five (one being the best, five being the worst).
 * Bien
 * Fantástico
 * Fatal
 * Mal
 * Muy bien

 * 1) Fantástico
 * 2) Muy bien
 * 3) Bien
 * Mal
 * 1) Fatal


text:
Radiation Oncology/CNS/Arteriovenous malformation

Overview

 * Originally described by Luschka and Virchow in the mid 1800s, AVMs are abnormal communications between arteries and veins without the normal capillary flow.
 * The incidence in the US population is 0.14% (140 cases per 100,000 persons or 1 case per 700 persons). This is approximately one fifth to one seventh the incidence of intracranial aneurysms.
 * Abnormal communication between artery and vein, with disproportionate and unbalanced hydrodynamic stress across them. The direct connection between the arterial and venous systems exposes the venous system to abnormally high pressures and results in the formation of enlarged feeding vessels and enlarged draining venous structures.
 * Point of abnormal communication is known as the nidus
 * Annual risk of hemorrhage 2-6%, with associated fatality rate 10-20%
 * Primary treatment approach is typically surgical resection
 * Risk evaluated by Spetzler-Martin score (PMID 3760956) (size, location, pattern of venous drainage), which estimates post-op morbidity and mortality
 * SRS typically used if surgery is considered too risky: surgical inaccessibility, expected high morbidity due to eloquent location or large size, medically inoperable
 * Goal of SRS treatment is to eliminate risk of catastrophic intracranial hemorrhage
 * Probability of obliteration ("cure") is ~80% for smaller lesions, and depends on dose
 * There is a definite association between AVM and aneurysm with about 8% of AVM patients developing a cerebral aneurysm and about 1% of patients with an aneurysm found to have an AVM. Aneurysms are most commonly found on arteries feeding the AVM.
 * AVMs are congenital lesions that result from the failure of the embryonic vascular plexus to fully differentiate and develop a mature capillary bed. While the structure may change or grow postnatally, they are thought to only be seen in the presence of a prenatal lesion. Tissues adjacent to the AVM may be mildly hypoxic due to “stealing” blood from adjacent healthy tissue. This may lead to expression of pro-angiogenic factors such as VEGF and bFGF.
 * Hemorrhage is the most common reason for presentation (~50%). It is often associated with the acute onset of a severe headache that may be described as “the worst headache of my life”. Depending on the location, it may also be associated with a new neurologic deficit. Seizure can be seen in about 45% of patients, headache in 33%, and neurologic deficit in 20%.
 * Pediatric patients can present with heart failure, macrocephaly, and/or prominent scalp veins.

Management overview

 * Surgery - Cure is immediate and permanent after complete resection. Is generally recommended for grade 1, 2, and (sometimes) 3 lesions. One of the primary risks is that of hemorrhage into healthy parts of the brain.
 * Endovascular neurosurgery -- Involves the obliteration of vessels with glues or particles delivered via arterial catheter. Its main use is “neoadjuvantly” prior to craniotomy to decrease intraoperative bleeding. It can also be used prior to SRS to decrease the size of an AVM. Embolization can be curative for lesions <1cm that are fed by a SINGLE artery. The main risk involves occluding a vessel that also supplies normal brain. The pathologic vessels usually recanalize over time, so this is rarely used by itself.
 * Stereotactic radiosurgery -- Can be used if surgery is considered too risky: inaccessible location, expected high morbidity due to location, large size, medically inoperable. The goal of SRS is to eliminate the risk of catastrophic intracranial hemorrhage. Some groups have used staged or fractionated SRS to treat larger lesions. It can take 2 or more years for a full destructive effect and the risk for hemorrhage is not reduced during this time. Cure rates for lesions <3cm are 80-90%.
 * Controversies-- Given the increased use of cranial imaging estimates are that 50-60% of newly diagnosed AVMs are detected incidentally. Although the traditional stated risk of hemorrhage is 2-3% per year, this is typically calculated from the time of diagnosis. More recent estimates place the risk of hemorrhage at closer to 1%. Predictors of AVM hemorrhage include increasing age, deep brain location, associated aneurysms, and deep venous drainage. This has led to: ARUBA (A Randomized Trial of Unruptured Brain Arteriovenous Malformations), a multicenter randomized trial enrolling 800 patients, that compared treatment (sugery, radiation, or both, physician decision) of unruptured lesions with conservative management. Randomization was ended early because of increased risk of stroke and death in the intervention group.

Observation

 * Helsinki, 1990 (1942-75) PMID 2384776 -- "The natural history of symptomatic arteriovenous malformations of the brain: a 24-year follow-up assessment." (Ondra SL, J Neurosurg. 1990 Sep;73(3):387-91.)
 * Retrospective series on 160 patients with untreated symptomatic AVMS with a mean follow-up of 23.7 years (seen between 1942 and 1975 at Helsinki University). The rate of major rebleeding was 4% per year and the mortality rate was 1% per year. Nearly 25% of patients were dead from AVM hemorrhage. There was no significant difference based on whether a patient presented with hemorrhage, seizure, or other.

Radiosurgery

 * Florida, 1995 (1988-93) PMID 7815144 -- "Linear accelerator radiosurgery for arteriovenous malformations: the relationship of size to outcome." (Friedman WA, J Neurosurg. 1995 Feb;82(2):180-9.)
 * Report of 158 patients at UF treated between 1988 and 1993. Mean dose of 1560 cGy to the periphery with mean volume of 9 mls. Mean f/u of 33 months during which patients were followed with MRI until findings suggested complete thrombosis at which time an arteriogram was performed to verify occlusion. If a persistent nidus was found at 36 months, patients were re-treated. The goal was to relate size to outcome. Only 56 patients had "definitive endpoints" (death related to hemorrhage, retreatment, angiographic cure) so this data may be quite biased. Due to the significant selection of whom they reported on, the more interesting data may be their complications. Seizure within 48 hrs of SRS was seen in 4.6% of patients (all of these initially presented with seizure). Hemorrhage was seen in 4% of patients between 2 and 11 months after treatment. Transient delayed complications (HA, dysphasia) was seen in 2% of patients with resolution after steroids.
 * Pittsburgh, 1996 (1987-92) -- "A dose-response analysis of arteriovenous malformation obliteration after radiosurgery." (Flickinger JC, Int J Radiat Oncol Biol Phys. 1996 Nov 1;36(4):873-9.)
 * Retrospective, 216 patients with gammaknife radiosurgery for AVM at U Pitt. Of these, 197 had angiographic followup with a median treated volume of 4.1 ml. Complete obliteration was seen in 72% of patients. On multivariate analysis, a correlation with minimum dose was seen, but not with volume or maximum dose. Very few patients were treated with <15 Gy or >25 Gy. Very nice figures in the paper.
 * Pittsburgh, 2000 -- "Development of a model to predict permanent symptomatic postradiosurgery injury for arteriovenous malformation patients. Arteriovenous Malformation Radiosurgery Study Group." (Flickinger JC, Int J Radiat Oncol Biol Phys. 2000 Mar 15;46(5):1143-8.)
 * Review from 85 AVM patients who developed symptomatic complications and 337 control patients without complications to develop a method to better predict permanent complications from AVM radiosurgery. Essentially, the risk of developing complications is related to the location and volume receiving 12 Gy. History of prior hemorrhage and marginal dose did not significantly predict injury.
 * Tokyo, 2005 PMID 15647577 -- "The risk of hemorrhage after radiosurgery for cerebral arteriovenous malformations." (Maruyama K, N Engl J Med. 2005 Jan 13;352(2):146-53.)
 * Retrospective analysis of 500 patients treated with gammaknife RS to assess the effects of RS on rates of hemorrhage. RS dose was 20 Gy with use of the 50% isodose line. RESULTS: 42/500 patients had a hemorrhage before radiosurgery. 23/458 patients had a hemorrhage during the latency period (the interval between RS and angiographic obliteration). 6/250 patients had hemorrhages after obliteration. The annual rate of repeated hemorrhage prior to radiosurgery was about 6% among those patients who presented with hemorrhage.

Toxicity

 * Pittsburgh, 1998 (1987-94) PMID 9457809 -- "Analysis of neurological sequelae from radiosurgery of arteriovenous malformations: how location affects outcome." (Flickinger JC, Int J Radiat Oncol Biol Phys. 1998 Jan 15;40(2):273-8.)
 * 332 pts treated with GKRS; minimum f/u 2 yrs (median 45 mo).
 * Symptomatic neurologic sequelae seen in 9%; resolved in 58% by 27 months (more likely to resolve if Dmin < 20 Gy). 7-yr rate of persistent symptoms 3.8%. Increased risk associated with location and 12 Gy volume.
 * Conclusion: 12 Gy volume associated with long-lasting neurologic sequelae

Toxicity

 * Harvard; 2003 (1965-1993) PMID 12924697 -- "Dose-volume prediction of radiation-related complications after proton beam radiosurgery for cerebral arteriovenous malformations." (Barker FG 2nd, J Neurosurg. 2003 Aug;99(2):254-63.)
 * Retrospective. 1,250 patients. DVH information reviewed. Median size 33.7 cm3, 23% <10 cm3, largest 927 cm3. Median dose 10.5 Gy. Median F/U 6.5 years
 * Toxicity: permanent late toxicity 4% (hemiparesis 2%, visual field defects 1%, other <1%: cognitive dysfunction, ataxia, speech deficits, hemisensory deficits, hearing loss). Median time-to-complication 1.1 years (0.2 - 6.8 years)
 * Predictors: Median dose complications 17 Gy vs no complications 10 Gy. If dose <12 Gy, complication rate 0.5% but a complication also occurred at 5 Gy. Complication rate related to dose, volume, thalamic/brainstem location, and age (median age 31). Significantly more complications than predicted by Kjellberg's model (e.g expected 2-2.5% complication bin had 34% actual complications)
 * Conclusion: Estimate of risks after proton SRS for AVM; dose-volume model developed

Review

 * 2007 PMID 17596605 -- "Clinical practice. Arteriovenous malformations of the brain." (Friedlander RM, N Engl J Med. 2007 Jun 28;356(26):2704-12.)


text:
Wikijunior:World War II/Authors

Author's List

 * Shahul 00
 * xixtas talk (William R. Wilson - Texas, USA)
 * Bart133)
 * Urbane (Talk)   (Contributions)
 * Red4tribe
 * Unusual? Quite TalkQu
 * Lovetoread
 * Buggie111 (talk)

title: Wikijunior:World War II/Authors


text:
User:Shahul 00

Shahul_00
I am Shahul Hameed A Guy From India. I am interested in Contributing articles to Wikipedia.Especially On WikiBooks.

title: User:Shahul 00


text:
Dog Care/Training/Clicker training

What is clicker training?
There are many different ways to train animals. Clicker training is just one method. This article relates to how it may be used to train dogs, but it may be used for any animal which can learn (including mammals, birds, fish and even some invertebrates). It is based on the principles of Operant Conditioning, more specifically positive reinforcements. When the dog does something right, the action is marked with a "click" produced by a clicker. The click serves as a marker or conditioned reinforcer which lets the dog know it did something right at the moment it heard the sound and that a reinforcement will soon be delivered. The actual "click" is not important, and a different sound or even touch or visual signal can be used, so long as it is distinctive and consistent.

Operant conditioning
Operant conditioning may seem confusing at first, but it really just describes some pretty simple principles of learning.

There are four ‘quadrants’ of operant conditioning:

Positive Reinforcement: the primary tool of clicker trainers. If you rattled a soft drink machine and lots of money fell out, you would probably be more inclined to rattle soft drink machines in the future. i.e., If you do something and something good happens, you are more likely to repeat that action. In training, you can use this principle quite easily. For example, if your dog sits and you give him food, he’s more inclined to sit in the future.

Negative Reinforcement: Usually avoided by clicker trainers. It means that if you perform an action which causes something bad to stop or go away, you are more likely to repeat that action. For example, jabbing a horse in the side until it moves.

Positive Punishment: Also avoided by clicker trainers, and probably the thing you think of when you think ‘punishment’. If you perform an action and something bad happens, you are less likely to repeat that action in future. For example, if a bird comes near people and they chase it, it is less likely to go near people.

Negative Punishment: Sometimes used by positive trainers. If you do something and there is some penalty, something good being taken away, you are less likely to repeat that action. For example, if you are playing with your dog and she jumps up on you, and you walk out of the room and leave her alone, she will be less likely to jump up on you.

There are some other useful principles of learning which it may be helpful to know about:

Extinction: To use the soft drink machine example again, if you put money in it and nothing happens, you will be surprised. You might try feeding the even more money, or try different behaviours such as shaking it or kicking it or complaining to a shop keeper. This is called an extinction burst. If none of these worked, you would stop putting money into the machine.

Schedules of reinforcement The drink machine has a fixed schedule of reinforcement - you expect a drink every time you put your money in. In training, this is when you give your dog a treat every time she performs a behaviour. This is useful in teaching a new behaviour, but not for maintaining it, as the dog will go through an extinction burst almost immediately if rewards stop. The slot machine, on the other hand, has a variable schedule of reinforcement. If you put money in a slot machine, very often nothing happens. But people keep putting money into slot machines, because sometimes money comes out, and sometimes a LOT of money. Behaviours maintained like this are very resistant to extinction because those intermittent reinforcements make them think that if they play for long enough, good things must happen.

Classical conditioning: Associating a neutral thing with something else more meaningful. The clicker is an example. The animals associate the clicker with food (or other reward), and the click itself becomes a positive reward. Toilet training is another example. The dog, taken out often enough and at the right times, pairs ‘grass outside’ with ‘full bladder’, and soon the dog will pee on grass rather than on your carpet.

What is a reward?
A reward is anything the dog wants (conversely, if the dog doesn't want it, it's not a reward. Some people thing they are rewarding their dog with praise or cuddles, etc., when the dog doesn't actually want them). Food is a very common reward because it is convenient - easy to carry, quick and quiet to give, and most dogs will do anything for a bit of food. However, some dogs are not very motivated by food, so another reward should be found. Some dogs really love to play, or cuddle. Once the dog has learned a behaviour, life rewards can also be used. For example, if your dog wants to go out, have them sit and then open the door; going out is the reward.

Getting behaviours
The first step in teaching a dog is, of course, to get the behaviour that you want. You can do this in many different ways:

Luring: Luring follows the saying 'control the head and the body will follow'. It is usually done by holding a piece of tasty food in front of the dogs nose. You can then move the food and the dog will follow so that it can keep sniffing or nibbling the food. The dog can be easily positioned into a sit or down or heel or other position and then clicked and given the food as a reward. The food must then be 'faded' so that the dog will respond to a signal when food is not visible. Some people train the dog to touch a 'target stick' and use that to guide the dog into position.

Shaping with shaping, the dog may be taught anything that she is physically capable of. When the dog performs even the slightest part of the desired behaviour, they are clicked and rewarded. For example, if you wanted the dog to lie down, you might reward the dog for looking at the ground, then for touching the ground with their nose and so on, until you had the behaviour you wanted. Then you could put it on cue. This method can seem slow at first but the dog really gets to understand what you want and leads to very neat, independent behaviours.

Positioning: The dog is physically manipulated into place and then rewarded.

Capturing: involves waiting for the dog to perform the action on their own and then clicking and rewarding. This can be slow and you may have to carry treats and a clicker on you all day, but it is the best way to get some behaviours.

Eliciting instinctive behaviours: If you want a retriever to fetch or a shepherd to herd, the best thing to do is put them in a position where their instincts come out on their own. You can also use it for every day things, for example if you run backwards your dog is very likely to chase you, and you can teach a recall in this way.

Distance, Duration, Distraction, Discrimination
Once you have a behaviour, you will want to improve it. A behaviour only becomes really useful when it can be performed on cue with distractions like other people around. Behaviours like stays and heeling are duration behaviours, which means that you want our dog to stay or heel for a long time, not just a second. Behaviours such as send-outs and retrieves involve distance. All these things should be introduced gradually, one tiny increment at a time until the dog really understands. Keep in mind that when working on one criteria, such as working around distractions, other criteria can be lowered (so you may accept a slower sit when there are noisy children around that your dog isn't used to yet).

Teach Your Dog to Heel
You will need: Clicker, rewards, a reasonably large place where your dog can be off lead without too many distractions.

Step one: To begin with, it is easier to begin indoors. A passageway is great. Show Fido the treats (or toy) and start walking. Fido should be interested, and will probably start following you. At this stage it does not matter where he is in relation to you, just click and reward.

Troubleshooting: Fido doesn’t follow me, he just stands and stares! Try feeding him a treat then backing away quickly (but not too far) and calling to him. Once you can get him to follow as you walk backwards, try step one again.

Step two: Now start clicking when Fido is in the position you would like. Don’t wait for any duration, just click when he hits that spot. Talking to your dog can keep him interested so he keeps trying, and soon he will be in the right spot. If you would like him to be able to heel on both sides, click whenever he hits the right spot on either side.

Troubleshooting: He’s jumping up and mouthing my hands! Teach Fido some Zen. This will teach him that mouthing your hands will get him nowhere. If he still persists, whenever he jumps up just stop and wait until he’s just standing calmly by your side, and then click. It is a good idea to tire Fido out with a long walk before you start heelwork, and use slightly lower value treats. This will help him stay calm.

Step three: Go outside to your nice, reasonably large off-leash area. Start walking. Whenever he comes up to you, click and treat. Then start only clicking and treating when he hits that magic position.

Troubleshooting: He won’t stop sniffing the ground! Make sure he knows you have the treats. Try the first troubleshooting suggestion. If he still seems distracted, Go right back to step one, inside.

Step four: Increasing duration. Now you will only click if Fido stays in the magic position for one step. Once he is doing that very well, wait until he has stayed with you for two steps before you click. Slowly increase the number of steps, one at a time, only moving on once you are both confident. Start adding the cue. As you move off together, say ‘Heel!’ in a happy voice. If your dog heels on both sides, put a different cue on each.

Step five: When you can go about 6 steps together, start rewarding randomly. For example, reward after 2 steps, after 5, after 4, after 6, after 1, after 2, after 7. Try and reward the best performances. If you do this correctly, you should end up with an attentive heel, and also increase the distance you can go together. Now is the time to introduce the automatic sit (or stand or whatever position you want). Whenever you stop, say ‘Sit!’ Click and treat when he does, but don’t always halt before you c/t. Holding your hand down with a treat and then raising it up as a lure can really help some dogs. Keep up the cueing – start saying it as Fido comes to heel as well as when you move off together.

Troubleshooting: My dog sits crooked! Try walking next to a fence or wall so your dog has to walk and sit straight. Otherwise, teaching your dog to ‘finish’ can help improve his understanding of where heel is.

Step six: Speed changes. Try walking slightly faster than usual. If your dog keeps up, c/t. Then try walking a little slower than usual, and if your dog maintains heel position, c/t. Walking slower is generally harder for dogs than walking faster. Gradually increase the difference between the paces. When you are going to speed up, lean forward a little, and when you are going to slow down or stop lean back a little. This prepares your dog to make the change. Try out your stop-sits at the different paces.

Step seven: turns. Start curving slightly as you walk. Curving away from Fido will probably be easier for him than walking ‘into’ him. Then start gradually increasing the sharpness of the turns until you can do 180 degree turns either way.

Step eight: Finish, or go to heel. There are different ways of going to heel and many different ways of teaching them. (If your dog has learnt a right heel, reverse the directions.) The first way is for the dog to sit in front of the handler, then walk around the right side of the handler to sit in a left heel position. Another way is for the dog to walk left past the handler, turn around and sit in left heel. Then there is the flip finish, where the dog’s front feet remain fairly stationary and the dog swings its rear around to end up in heel position. And if you are not an obedience person, you just want the dog to walk into heel position from wherever they are. Method 1: With Fido following you, run backwards holding a treat in your left hand. Use that to ‘pull’ Fido out to your left. Lead him in a circle as you start to walk forward again, then come to a halt. Fido should now be in heel position. You can fade the lure into a hand gesture, and start taking fewer and fewer steps until Fido will go to heel with just a subtle hand gesture. This will result in either a flip or walk past then back finish. Method 2: Hold a treat in each hand. Lure Fido around to your right and then behind your back. Then attempt to switch his attention from your right hand to your left, so you can lure him around to your left side in heel position. Stop using lures as soon as possible and make the gestures less obvious until you just need one subtle gesture. This will result in a walk around finish. Method 3: Shape Fido to perform the desired finish. Moving your body, for example taking steps like in method one or just starting to walk forward, can help your dog catch on. This will result in a specific finish and probably also a dog able to find heel from anywhere. Method 4: Just repeat the cue enough times when Fido is coming to heel that he just catches on. This will result in a dog that finds heel from anywhere and not any specific finishes.

Step nine: different positions in heel. As you come to a halt, tell Fido to ‘drop’ or ‘stand’. At first he may sit or be confused. If so, release him from heel and do a few rapid fire drops and reward him. Now call him back to heel and say ‘Drop!’ If he does, click and treat. Try the same for stand.

Step ten: If you would like your dog to be able to heel in different ways – e.g., sidestep, heel backwards, now is the time to teach it. See individual instructions.

Step eleven: Start adding distractions. Have a helper come with you and just stand there. Once Fido is confident with that, have the helper move around, crouch down, make noises. If Fido breaks to go investigate, the helper should stand, turn away and ignore the dog until the dog goes back to the handler. No other punishment needs to be used. Once Fido is confident with that, have the helper play with a toy or hold out food. If the dog breaks, the helper should ignore the dog and not let the dog have the toy or food.

Step twelve: More duration. Now is the time to introduce 300 peck. Start off heeling and click after one step, then 2, then 3, then 4 and so on. If the dog makes a mistake or breaks at any time, go right back to one step and build your way up one step at a time. Try not to make these lessons too long or boring. Eventually you will be able to heel for long enough to do heeling in the obedience or heel work to music ring.

Step thirteen: More distractions. Start heeling in different places. Down the street, near shopping centres, near playgrounds, near other dogs, in class etc. With these non-controlled distractions, your dog should be on lead. If your dog breaks, stand still and pretend to be a tree until your dog looks at you. Then call him to heel and continue with either a higher rate of reinforcement or with fewer distractions. If you like, when the dog has done well you can use life rewards as well as or instead of treats. For example, heel 5 steps then release him to go sniff or say hello to that friendly dog or whatever. Once you are confident that your dog will heel until released, you can remove the lead.

You continue in this manner until you reach the level of proficiency that you want.

Teaching Go to Bed
This can be a very useful behaviour. You can teach your dog to get in their crate or settle down out of your way.

You will need: a blanket and/or crate, treats and a clicker. And your dog, of course.

Step one: Put the bed on the ground and click the dog for looking at it and any movement towards it. Throwing the treats onto the bed after the click can really help. The aim is to get the dog consistently touching or walking on the bed. If you do not want to free shape, you can lure the dog onto the bed, or walk around with the dog following you and as the dog steps on the bed stop and c/t.

Step two: Click only when the dog is on top of the bed (if it is a crate, inside it). I have found it really helps to sit next to the bed and c/t the dog while it is still on the mat, 5 times in a row. You can drop the treats onto the bed, which strengthens the association between bed and click. Then on the 6th click, throw the treat away from the bed so the dog has to get of the bed to get it. Then wait until the dog is back on the bed and c/t on the bed, etc. If you want the dog to do a contact behaviour on the bed – for example, go and sit or lie down – now is the time to introduce it. As they stand on the bed, say ‘drop’ or ‘sit’ and c/t when they do. After few repetitions, throw the treat off the bed and see if they do the behaviour when they find the bed again. If they do not, remind them ‘sit’ or ‘drop’ and c/t. Repeat until they can do it on their own. Alternatively, you can shape the dog to sit or drop once they are on the bed.

Step three: Start increasing the distance. Stand up and take a step back. Does the dog still go to the bed? If so, c/t and take another small step back. If the dog does not find the bed, go back to step one, but stay one step back. As the dog is successful, increase your distance one step at a time. Now is the time to add the cue. As the dog reaches the bed, say ‘bed’ or whatever you cue will be. Start saying it as the dog turns to go to the bed. After a lot of repetitions, you can try saying it when the dog is not about to go to bed, for example when you have been working on another exercise and have just released the dog.

Step four: Increase the time. Your dog should be waiting for the click before they move. Increase the time one second at a time. This is a great 300 peck exercise. This can be much easier if you have taught the dog to sit or drop on the bed.

Step five: If the bed always stays in the same place, keep increasing the distance until you can send the dog from another room, the other end of the house, the garden. If you want to move the bed, do so. First start picking it up and moving it about a metre and see if the dog can find it. If it doesn’t, either throw a treat onto it or c/t for any glances or movement towards it. When the dog can find it, move it a bit more. Start moving it all around the room, then in a different room, in the hallway, in the garden, in the car, in the park.

This can be a very useful behaviour, particularly when you are busy or when you go out. Imagine going to your kid’s sports event and being able to take your dog, safe in the knowledge that he will settle down on his mat and not bother anyone. It can be used in agility and obedience too, useful for teaching send-outs.

title: Dog Care/Training/Clicker training


text:
Cookbook:Cuisine of Latvia

| European cuisines

Traditional Latvian cuisine is dominated by simple 'peasant style' foods. They are typically high in fat and are widely considered to be low in flavour.

Potatoes and meat all feature widely.

Modern Latvian cooking is more European in taste, with Riga having many high quality restaurants.

title: Cookbook:Cuisine of Latvia


text:
French/Lessons/Demain, dès l'aube

=Demain, dès l'aube=

Demain, dès l'aube
Demain, dès l'aube, à l'heure où blanchit la campagne, Je partirai. Vois-tu, je sais que tu m'attends. J'irai par la forêt, j'irai par la montagne. Je ne puis demeurer loin de toi plus longtemps. Je marcherai les yeux fixés sur mes pensées Sans rien voir au dehors, sans entendre aucun bruit Seul, inconnu, le dos courbé, les mains croisées, Triste, et le jour pour moi sera comme la nuit. Je ne regarderai ni l'or du soir qui tombe Ni les voiles au loin descendant vers Harfleur, Et quand j'arriverai, je mettrai sur ta tombe Un bouquet de houx vert et de bruyère en fleur.

Questions de compréhension - répondez en français 1. Par où ira le personnage? 2. Pourquoi part-il? 3. Sur quoi seront fixés les yeux du personnage? 4. Qu'est-ce que c'est que la surprise à la fin du poème? 5. Choississez l'image que vous aimez le plus. Traduisez-la en anglais, en vous servant d'un dictionnaire.

Revision: Quelques mots de négation
We can find in this poem several ways of negating a word, phrase, or idea. You should already be familiar with ne...pas, amongst others.

« Sans rien voir au dehors »
Already you should remember the construction ne...rien. For instance, ''Il ne sait rien. Elles ne feront rien aujourd'hui''. You will notice that in the phrase sans rien voir au dehors, there is no ne. This is because the sans already gives the sentence a negative aspect [remember that sans does not require a ne].

«Je ne regarderai ni l'or du soir qui tombe, ni les voiles »
Perhaps you have already encountered the ne...ni...ni construction, which translates to 'neither/nor'. This construction can be inverted as normal: Ni les professeurs ni leurs élèves ne sont pour cette nouvelle loi.

title: French/Lessons/Demain, dès l'aube


text:
User:Handrian

Hi, I'm Andreas R. "Handrian"

I am a native of Volos, Greece. I've been traveling abroad lately, mostly to Europe. I have studied and spent some years in Xanthi

Docent

 * Have contributed to the following articles
 * Have created the following images

el:User:Handrian

title: User:Handrian


text:
Cookbook:Slow-Cooked Chicken in Cream Sauce

| American cuisine | Southern cuisine | Meats | Game | Poultry

Ingredients

 * 1 whole chicken, cut up
 * 1 can (10 ounces) condensed cream of chicken soup
 * 1 can (10 ounces) condensed cream of celery soup

Procedure

 * 1) Put chicken in crock pot.
 * 2) Mix together cream of chicken soup and cream of celery soup.
 * 3) Pour soup mixture over chicken in crock pot.
 * 4) Cook on high for 4 hours or on low for 8 hours.

Notes, tips, and variations

 * May substitute game birds.
 * May substitute chicken breasts for the whole chicken parts.
 * For camping, may cook in a Dutch oven or in a bean pot in a hole lined with coals and left all day.


text: Template:Metasploit/TOC

title: Template:Metasploit/TOC


text:
Talk:Latin/Lesson 2-Adjectives

Untitled
Shouldn't it be "Puella" rather than "Femina" in the two last tables? --Gulliveig 14:31, 8 July 2007 (UTC)
 * Yes, true. Femina rather means woman. --BiT 10:45, 28 July 2007 (UTC)

I've rewritten a lot of the English. Let me know if anything isn't clear. --Hieronymous85 14:05, 17 August 2007 (UTC)

title: Talk:Latin/Lesson 2-Adjectives


text:
Talk:A-level Applied Science/Choosing and Using Materials/Properties

Hi there, in your first two paragraphs you define "stiffness" and "stress".

I am not sure what the curriculum for A Level states, but in engineering, stiffness is generally defined as force per unit deflection (as in the Wikipedia entry on stiffness). Stress is defined in two terms: "Engineering stress" is force per unit area - without taking into account the change in cross-sectional area as the material deforms. "True stress" is force per unit area taking into account the change in area.

Please let me know your thoughts,

MHCABI

 * Hi there! Thanks for chipping in. I'm not sure how the stiffness definition came about. 'Area' seems to have snuck in where 'defelection' should have been. The difference between true and engineering stress is much more subtle but worth mentioning. How about...

 * "The formula for stiffness is the force divided by the change in length.

 * "Stress is a measure of the force per unit area within a body. (This is the definition of "Engineering stress" which does not take into account the change in cross-sectional area as the material deforms. "True stress" is force per unit area taking into account the change in area.)"

 * ?  Ewen 05:44, 9 July 2007 (UTC)

Yes that seems reasonable, like I said though I don't know how much detail you want to go into for A Level. I will leave it up to you. Always happy to help with any engineering/maths/science related issues (if I can!).

MHCABI (forgot to log on on that last post whoops!)


text:
User talk:89.242.123.63

Thanks for experimenting with Wikibooks. Your test worked, and has now been removed. Please use Sandbox for any other tests you want to do, since testing material in modules will normally be removed quickly. Please see the welcome page if you would like to learn more about contributing to our project. Thanks. Webaware talk 15:19, 8 July 2007 (UTC)

title: User talk:89.242.123.63


text:
Wikijunior:World at Work/Grape grower

fr:Wikijunior:Le monde au travail/Viticulteur

title: Wikijunior:World at Work/Grape grower


text:
User talk:Handrian

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Bart133 15:55, 8 July 2007 (UTC)

title: User talk:Handrian


text:
User:PieRRoMaN

Hi, I'm from the French Wikipedia. You can see my main page here.

fr:Utilisateur:PieRRoMaN

title: User:PieRRoMaN


text:
Wikijunior:World at Work/Drummer

fr:Wikijunior:Le monde au travail/Percussionniste

title: Wikijunior:World at Work/Drummer


text:
Wikijunior:World at Work/Dive master

fr:Wikijunior:Le monde au travail/Plongeur

title: Wikijunior:World at Work/Dive master


text:
Cookbook:White Bean Soup with Basil, Rosemary, and Garlic Croutons

| American cuisine | Italian cuisine | Beans | Soups

Ingredients

 * 2 cans (2 lbs) white beans, such as cannellini, drained
 * 2 cups low-sodium chicken broth
 * 1 cup of your favorite marinara pasta sauce
 * 2 large garlic cloves, minced
 * ¼ cup packed fresh basil leaves, or 1 teaspoon dried basil leaves
 * 1 teaspoon minced fresh rosemary
 * ¼ teaspoon red pepper flakes

Procedure

 * 1) Purée ingredients in a blender until smooth.
 * 2) Pour into a large saucepan or Dutch Oven, and bring to a simmer.
 * 3) Simmer, partially covered and stirring frequently, to blend flavors, 4–5 minutes.
 * 4) Serve, garnished with croutons.

Notes, tips, and variations

 * Garnish with Quick Garlic Croutons


text:
User:VanishedUser 390318/monobook.css

@import url(https://secure.wikimedia.org/wikipedia/en/w/index.php?title=User:Alerante/monobook.css&action=raw&ctype=text/css);

title: User:VanishedUser 390318/monobook.css


text:
Cookbook:Frijoles Antioqueños (Colombian Bean Stew)

| Colombia | Cereal Grain | Legumes

Antioqueño beans is an icon of Colombian food.

Ingredients

 * 1 lb red or Cargamanto beans
 * 2 red tomatoes
 * 1 cup chopped scallions
 * ¼ cup oil
 * 2 tbsp cumin
 * 1 tbsp allspice
 * 6 cups water
 * 1 chicken broth cube
 * 1 large plantain
 * ½ lb flank steak, pork legs, or pork rinds (optional)

Procedure

 * 1) Wash beans and let hydrate overnight by covering with twice its volume of water.
 * 2) The next day, remove any floating beans.
 * 3) Heat the oil in a pressure cooker. Add scallions and let fry until they start to brown. Add tomato, cumin, broth cube, and allspice. This is called "hogao", a basic sauce for many Colombian dishes.
 * 4) Add 6 cups water, the beans, and plantain. Bring to a boil over medium heat.
 * 5) Cover the pressure cooker, and let cook for 30 minutes.
 * 6) Let cool, then open the pressure cooker.
 * 7) Check water level, add the meat if using, and cover again. Cook for another 30 minutes.
 * 8) Taste for salt. If you want a thicker mixture, you can cook uncovered over low heat.

Notes, tips, and variations

 * When serving, you can put additional hogao on top.
 * You can serve with white rice, avocado, ground beef, roasted beef, fried plantain, roasted chicken, corn arepas, and many other combinations.
 * Trasnochado beans, eaten one day after being cooked, are a great option to eat the beans with a delicious concentrated flavor.
 * To make bandeja paisa, serve a portion of Antioqueño beans, a portion of white rice, a portion of ground beef, a slice of avocado, one fried chorizo sausage, fried ripe plantain, one fried blood sausage, pork rind, and one fried egg on top of the rice.
 * Another delicious way to serve these beans is with cazuelitas: serve half of a cazuelita with the beans, and add to it corn, shredded beef (ropa vieja), avocado, and ground pork rind.


text:
Cookbook:Black Bean Soup and Salsa Verde

| Southwestern U.S. cuisine

Ingredients

 * 2 cans (840 g / 31 ounces) black beans, drained
 * 1½ cups low-sodium chicken broth
 * 1 cup Mexican salsa verde, or to taste
 * ¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)
 * 1 teaspoon ground cumin

Procedure

 * 1) Purée all ingredients in a blender until smooth.
 * 2) Pour into a large saucepan or Dutch oven, and bring to a simmer.
 * 3) Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.
 * 4) Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs.

Notes, tips, and variations

 * Garnishes can include ¼ cup crumbled tortilla chips and ¼ cup sour cream.


text:
User talk:143.238.255.96

Mattb112885 (talk to me) 17:55, 8 July 2007 (UTC)

title: User talk:143.238.255.96


text:
User talk:Scott Keeler~enwikibooks

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 17:56, 8 July 2007 (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 Scott Keeler. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Scott Keeler~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 23:43, 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) 05:28, 19 April 2015 (UTC)

title: User talk:Scott Keeler~enwikibooks


text:
User talk:Sjg639

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 17:56, 8 July 2007 (UTC)

title: User talk:Sjg639


text:
User talk:Uniman56

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 17:56, 8 July 2007 (UTC)

title: User talk:Uniman56


text:
User talk:Shahul 00

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 17:57, 8 July 2007 (UTC)

Hey!
Hey Shahul, nice to meet you. I focus mostly on the ICEP book and working on cleanup, but I'm somewhat into math as well; there's plenty of work to be done on the mathematics bookshelf around here, let me or someone else who you see a lot in Special:Recentchanges know if you need help with math syntax or anything like that (we use TeX around here, which is somewhat complex at first but once you get the hang of it you'll possibly learn to like it). Regards. Mattb112885 (talk to me) 00:43, 10 July 2007 (UTC)

 * Hi Shahul. If you want to help with cleanup, this page is where to look, though the page is admittedly somewhat outdated, and some of the things only admins can do (like deleting pages). Here's some examples of things non-admins can do:

 * 1) There are pages which need to be moved to conform with naming convention (and then the links within the book need to be changed to go to the new location),
 * 2) double redirects that need to be fixed (though I usually go through those and fix 'em when I'm bored, you're welcomed to if you see one; I'll tell you how if you're interested, but its rather boring),
 * 3) the Help files need to be revamped to be more useful,
 * 4)  the bookshelves could use updating (organizing and changing the Development Stages to better reflect how complete the book is now, not as of 2004 or so),
 * 5) various other tasks.

 * If you want to help then choose what is right for you, and I can help you learning how to do it. Regards. Mattb112885 (talk to me) 22:52, 10 July 2007 (UTC)

No worries
Hi Shahul, don't worry about it if you're busy, we all get busy in RL once in a while! Hope you're doing well. Mattb112885 (talk to me) 01:52, 21 July 2007 (UTC)

title: User talk:Shahul 00


text:
User talk:MHCABI~enwikibooks

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 17:58, 8 July 2007 (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 MHCABI. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name MHCABI~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 23:27, 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) 05:13, 19 April 2015 (UTC)

title: User talk:MHCABI~enwikibooks


text:
User talk:Josellis

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 17:58, 8 July 2007 (UTC)

title: User talk:Josellis


text:
Cookbook:Risotto ai Funghi

Risotto ai funghi is probably the most renowned of all risotto dishes, and should ideally be cooked with porcini mushrooms when they begin to come into season in July in Italy. However, dried porcini (or indeed any other mushroom) is fine. Being originally a dish of the common people it's easy, and very tasty.

Ingredients

 * 250 g arborio, vialone nano, or carnaroli risotto rice
 * 25 g salted butter
 * 1 small (150 g) white onion, finely chopped
 * 1 large clove garlic, minced
 * ½ litre chicken stock
 * 200 g fresh porcini mushrooms,or about 50 g dried
 * 1 small bunch of flat-leaved parsley
 * 1 cup white, dry wine
 * 100 g freshly grated Parmesan Reggiano cheese

Procedure

 * 1) If using dried mushrooms, soak them for at least 20 minutes in 200 ml warm water. Even if the instructions on the packet say they should be soaked for less time, ignore them and soak for at least 20 minutes. Once they have reconstituted properly, chop about ½ of them into small pieces and roughly chop the rest. There's no need to soak fresh mushrooms.
 * 2) Melt half the butter in preferably a medium sized frying pan or saucepan, on a medium heat.
 * 3) Sweat the onion and garlic in the butter until the onion is translucent. Under no circumstances should the onions and garlic burn. If they do burn, throw them away and start over.
 * 4) Now add the rice and swirl it around in the pan until it is also coated in the butter. Leave for about 30 seconds. Again it should not even come close to burning.
 * 5) Now splash in the wine—it should fizz and steam dramatically—and wait for it to evaporate.
 * 6) Add about half the stock slowly, one ladle at a time. Some feel slowly adding the stock is nonsense because they are off doing something else risking the rice "catching" and burning. Some feel it makes no discernible difference to the taste. Most would agree that this doesn't affect the taste, but does change the texture.
 * 7) Stir the rice about every 2 minutes to release the starch and add more stock if there is the slightest chance of the rice drying out.
 * 8) After about 5 minutes of cooking add the mushrooms and their juice (or liquor as it is called). If using dried mushrooms, make sure to avoid adding the dirt that has sedimented at the bottom of the container in which they've dried.
 * 9) The secret of risotto is that the rice should be cooked until al dente, which means the rice should have a bit of bite left, rather than be squashy and flaccid. This takes anywhere from 15–20 minutes, but be sure to start testing small spoonfuls after about 15 minutes of cooking. The rice should be fairly glutinous and not too runny. Ideally it should spread out on its own across the plate when served, not remaining in a lump in the middle.
 * 10) When you feel the rice is cooked, take it off the heat and add the chopped parsley, the remaining butter and about 2 tbsp of the Parmesan cheese and mix it all in together. Adjust the seasoning as well.
 * 11) Let it stand for about 2 minutes (the Italians call this the Mantecatura period) and serve.

Notes, tips, and variations

 * A good indication is a large cupful of rice per person, although that makes two cupfuls of cooked rice, which is a lot of rice to eat without adding mushrooms, onion, cheese and a nibble of salad!
 * Dried porcini mushrooms are almost better than fresh, as they flavour the water they are being reconstituted in with a wonderful mushroom flavour which adds to the taste!
 * People have differing views on adding garlic. Mushrooms and garlic are a nice combination, but the garlic should never overpower the taste of the mushrooms.
 * A common alternative is to add the mushrooms between sautéeing the onion and toasting the rice.
 * Traditionally Italian risotto, and for that matter pasta, is served al dente, but for some people this will seem to be undercooked, in which case use more stock.

title: Cookbook:Risotto ai Funghi


text:
Cookbook:Cargamanto

Cargamanto Beans (Phaseolus Vulgaris) are a native Colombian bean, used to cook Antioqueño Beans. Also known as Romano, Borlotti or Cranberry beans.

Recipes with Cargamanto Beans
Antioqueño Beans

title: Cookbook:Cargamanto


text:
Template:User Wikipedia

th:แม่แบบ:User วิกิพีเดีย

title: Template:User Wikipedia


text:
Cookbook:Fisherman's Casserole

| American cuisine | Fish

Ingredients

 * 1 package (8 ounces) macaroni
 * ½ pound grated cheddar cheese
 * ⅔ cup milk
 * ½ teaspoon dry mustard
 * ½ cup chopped onion
 * 1 can (10¾ ounces) cream of celery soup
 * 1 teaspoon salt
 * 1 can (14¾ ounces) salmon
 * 1 bag (8 ounces) frozen peas
 * 1 cup bread crumbs
 * 2 tablespoons butter, melted

Procedure

 * 1) Preheat oven to 350°F (175°C).
 * 2) Cook macaroni according to package directions; drain.
 * 3) In a large bowl, combine cheese, macaroni, milk, dry mustard, onion, soup, and salt.
 * 4) Add salmon and frozen peas.
 * 5) Place in a greased 9 x 13-inch pan.
 * 6) Cover mixture with bread crumbs; drizzle with melted butter.
 * 7) Bake for 45 minutes.

title: Cookbook:Fisherman's Casserole


text:
Celestia/Development/Linux platform

Getting source from git
Use your favorite git client program to download Celestia from GitHub. If you're using the command line git client, use the following command line to update your local Celestia development directory: git clone https://github.com/CelestiaProject/Celestia.git

The target directory is Celestia

Basic installation steps
First, change directory with "cd Celestia" and follow the instructions on page https://github.com/CelestiaProject/Celestia/blob/master/INSTALL.md

title: Celestia/Development/Linux platform


text:
Cookbook:Hogao (Colombian Scallion Tomato Sauce)

| Cuisine of Colombia

Hogao is a criollo sauce used in many Colombian dishes.

Ingredients

 * 2 large red tomatoes, finely diced
 * 2 scallions, finely chopped
 * ¼ cup oil
 * Allspice
 * Chicken bouillon cube
 * Salt
 * Pepper

Procedure:

 * 1) Heat oil in a medium frying pan.
 * 2) Add scallions, and fry 5 minutes over medium heat.
 * 3) Add tomato, allspice, bouillon, salt, and pepper. Let cook over low heat for 10 minutes.


text:
User talk:Lindsay Ridgeway

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 22:46, 8 July 2007 (UTC)

Boing!
I left responses to your questions on WB:SLN. Hope they're helpful! -- SB_Johnny | talk 15:15, 9 July 2007 (UTC)

Creating Outlines
For an example of creating outlines first, you might want to check out my book foundry. It's a sub-page in my user-space where I write up outlines and plans of all sorts. I plan things well in advance, so that when I start a new book, I know exactly what needs to be done. Of course, the effort I put into it might be excessive, but that's another issue entirely.

As to the issue of writing books, I've written my own book on the subject. It's a personal work, so it's in my user-space and not on a proper bookshelf. If you are interested in that, you can check it out at User:Whiteknight/New Book Guide. I'm sure this book has more information then you would possibly need at this point, but it can be a good reference to you later on. --Whiteknight (Page) (Talk) 19:26, 9 July 2007 (UTC)

 * I did get your messages, and though they werent in exactly the correct place, it's of little consequence because I can always move them to someplace better if I need to. First, before I say anything else, I want to say "don't get discouraged!" I've been a member of this project for about 2-3 years now, and I still have to ask the occasional question about how things work.
 * "Title Caps" is not anything technical, and perhaps I take for granted that most readers will know what I am talking about. "Title caps" means that you capitalize the first letter in each word of a book's title, such as "How To Train Retrievers To Do Stuff", instead of using a lower-case convention such as "How to train retrievers to do stuff". It's mostly a stylistic guideline, that books are supposed to be titled in a particular way.
 * Every page has an associated "talk page". At the top of the page there is a tab that says "discussion". If you want to leave a message about a particular page, go to the corresponding talk page, and leave your message there. The talk page and the content page are considered to be one unit, so if people have the page on their watchlists, they will see changes to the talk page as well. For instance, your userpage, is located at User:Lindsay Ridgeway, and your corresponding talk page (this page that I am writing on now) is located at User talk:Lindsay Ridgeway.
 * If you see a spelling or grammar error somewhere, you don't need to point it out, you have the power and the authority to just fix it outright. Of course, if you dont want to fix it, you have the authority to ignore it too.
 * Changing the name of a book takes two steps: moving all the pages to the new location, and updating all the links to the book pages to point to the new locations. I could easily change the title of my book to be just "New Book Guide" instead of being "User:Whiteknight/New Book Guide". Likewise, if you create a new book and decide later that you dont like the title, you can move your book to a better title. I wouldn't recommend renaming your book too often, because it can be a bit of a pain (especially as the book grows larger).
 * I hope this helps you, I know that your questions are really helping me to figure out the kinds of helpful suggestions to give to future new users. --Whiteknight (Page) (Talk) 22:19, 9 July 2007 (UTC)

A dog training question
From what you've been writing in your userspace, you seem pretty well-versed in the ways of the canine. I'd like to request a chapter on training herding dogs, if you have any experience there. I have dairy goats, and I move them from barn to pasture to barn with the help of a German Shepard (and yes, I know this is like using a bazooka to control mice). She's happy to be controlled, but I'd like to find a way to get her running on auto-pilot (i.e., not needing a constant stream of commands from yours truly). Is that possible? And if so, could you include that in the book? I can share my insights, but I'm not a methodical dog trainer... I just use the (very consistent) carrot-and-stick approach. -- SB_Johnny | talk 17:57, 10 July 2007 (UTC)

 * Hi, SB_Johnny. I'm incredibly flattered by your request, but two problems.  First of all, I have no experience with herding.  And second, I really want this particular book to focus on field training.  I'm not sure how to get a book going on herding skills, but I can refer you to DogTrek, a Yahoo! group with nearly 300 members, to at least get some answers.  I know some of the people there are into herding, some of them have (or at least love) goats, and some of them have GSDs, though I don't know how much overlap there is.  By the way, was this the correct place and format to answer your question?  I'm not sure how you'd know to look here for my response.  --Lindsay 18:59, 10 July 2007 (UTC)

 * Ah OK :). What's the "D" in GSD, BTW?
 * As for where to respond, it depends who you ask. Some people reply on their own talk page when someone leaves a message there, others leave a response on the other person's talk page. If you reply on your own talk and don't hear back from the person for a few days, just leave a note on their talk saying you have replied, with a link back to your talk page. -- SB_Johnny | talk 08:36, 11 July 2007 (UTC)

 * Well, it makes more sense for me to write on your talk page, since otherwise you need to watch mine. On the other hand, it makes more sense for me to respond here and keep the whole thread together.  Hmm.  Well, I guess I'll reply here.  GSD = German Shepherd Dog, which I believe is the AKC breed name.  I've always called them "Shepherds" for short, but as I've come to learn more about the various breeds, I've fallen into using "GSD" like most of the other dog people I correspond with.  --Lindsay 17:03, 11 July 2007 (UTC)

 * Ah, thanks. I suppose the "Dog" part makes sure we're not talking about German guys who take care of Schafe, I guess :).

title: User talk:Lindsay Ridgeway


text:
User talk:Lbeard

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 22:47, 8 July 2007 (UTC)

title: User talk:Lbeard


text:
Cookbook:Spoonbread

| Southern U.S. cuisine | Bread

Ingredients

 * 3 cups milk
 * 1 cup white or yellow corn meal
 * ¼ teaspoon black pepper
 * ⅛–1 teaspoon red pepper flakes, to taste
 * 1 cup minced scallions
 * 1 teaspoon salt
 * 4 eggs, separated
 * ⅓ cup grated cheese, mild or sharp to taste (if used, reduce salt)

Procedure

 * 1) Preheat oven to 400°F (205°C).
 * 2) Thickly coat 8 x 8 inch (20 x 20 cm) baking pan with cooking spray.
 * 3) Beat egg whites until stiff, then set aside.
 * 4) Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.
 * 5) Reduce heat and whisk while slowly adding cornmeal.
 * 6) Whisk constantly over low heat for 5 minutes.
 * 7) Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.
 * 8) Stir in egg yolks and cheese.
 * 9) Fold in whipped egg whites.
 * 10) Pour into pan.
 * 11) Bake about 30 minutes, or until a toothpick inserted into center comes out clean.

title: Cookbook:Spoonbread


text:
User talk:Salgat~enwikibooks

Hello, welcome to Wikibooks!

You will find more resources in Community Portal. If you want to ask a question, visit the Study help desk, the Staff lounge, IRC channel or ask me personally on my talk page. For site news, see the Bulletin board. It might be a good idea to add this page to your "watchlist" so that you can see when any new information is posted there. You can do that by clicking the tab labeled "watch" at the top of the page.

Good luck! Mattb112885 (talk to me) 23:12, 8 July 2007 (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 Salgat. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Salgat~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 23:39, 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) 05:27, 19 April 2015 (UTC)

title: User talk:Salgat~enwikibooks


text:
User:Mwtoews/monobook.css

.source-python .br0 { color: #008000; font-weight: bold; }

title: User:Mwtoews/monobook.css


text:
Wikijunior:World War II/Contributing

Guidelines
The first and most important guideline on any Wikijunior project is be bold. If you see something that is wrong, fix it. If you have knowledge you can add, add it.

When working on this project, remember that it's aimed at children. It's more important to be understood than to be precisely accurate on every detail. Use technical vocabulary when you need to, but don't use big words where simpler language would work. Whenever you have to use a word, list it in the glossary of basic terms, and define it. Either that, or note it needs to be defined in the glossary page. Giving definitions when such words are used is generally a good idea as well.

Please, if you can contribute to this book, do so. You can work on anything including this page, but if you want to make some significant changes please bring them up on the discussion page.

Try to restrict discussion to the main discussion page so that people can actually see your message without having to check specific pages.

For more information about how to write good content for Wikijunior, please see the Wikijunior Style Guide.

Create or request an article
You are encouraged to create an article about a significant event or person associated with World War II. Note however that not all articles will make it into the final published version, though they will all be available on this live online version. If you would like someone else to write a page about a topic related to World War II, add your suggestion to the Article Stubs list. When creating stub articles please use the templates.

title: Wikijunior:World War II/Contributing


text:
Electrodynamics/Magnetic Potential

Gauss' Law of Magnetostatics
Gauss's Law for electrostatics states that
 * $$\nabla \cdot \mathbf{E} = \frac{\rho}{\epsilon_0}$$

This tells us that the source of electric fields are charges. However, experiments show that there are no corresponding "charges"(monopoles) for magnetic field. The magnetic field do not have a source, and so always forms closed loops.

Gauss' law of magnetostatics is an expression of the fact. It can be written as such:

 * $$\nabla \cdot \mathbf{B} = 0$$

Vector Potential
Since B is divergence-free, B must be the curl of some vector A. This vector is called the vector potential, the direct analog of the electric potential, also known as the scalar potential.

The Biot-Savart Law can be difficult to compute directly, but if we know the magnetic potential field, we can find the magnetic field easily:
 * $$\mathbf{B} = \nabla \times \mathbf{A}$$

Calculation of Vector Potential.
The vector potential is given by
 * $$\mathbf{A}(\mathbf{r}) = \int \frac{\mathbf{j}(\mathbf{r'})}{|\mathbf{r} - \mathbf{r'}|}dV$$

title: Electrodynamics/Magnetic Potential


text: Wikijunior:World War II/Template/Device Template