Talk:Colombian cuisine/Archive 1

Archive 1

Translations?

Ok... this article is remarkably good, there are indeed some things of which I haven't heard; however, I was thinking and it seems as if the terms by themselves were lucid. For example, many people don't or would not have an idea of an oblea. I'll atempt to give a consize, brief explanation on the ones I know.

yea this articles very good and I very much agree with the passage above mine the idea of oblea is very hard to understand.

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I can here see a problem--since i said I would try to give a concise explanation of the given term (oblea) it is indeed unintelligible or extremely diffacult for people's understanding, mainly because there are items that cannot be easily obtained particularly in the UNiated States; however, if anyone can make the idea more simple and less wordy, feel free to do so. i also think there needs to be a little bit of a clean up--there are lengthy lists and they don't usually have a meaning. i have surfed on the web and have found the dishes (umajority in spanish). I also think it is better to reffer each individual item to its own page, just like in any other article.... I'll list some of the ingredients and instructions but i'll need help with the formatting and what not, and since i have not yet registered i'll have to rely on discussions heavily. 150.176.93.100 16:16, 17 January 2007 (UTC)

An oblea is arequipe sandwiched between two large, thin wafer discs. Not sure about measurements. Oddly, "wafer thin" would be a very wrong way to put it.--Shadebug 19:46, 17 February 2007 (UTC)

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also colombiana is not similar to cream soda it is the equivalant to Champagne soda sold in store at least get that right also you forgot to mention the cuisne from the cost like cartagena and barranquilla, for example cartagena has a unique arepa which was created there called arepa de huevo you need to put more cuisne from other regions of colombia also you did not tranlate yucca which is tranlated as casava also you failed to mention that arequipe is sweeted brown milk or more commonly know as dulce de leche.

I'd say the closest thing I've seen to Colombiana is Irn Bru, neither are like cream soda though --Shadebug 14:58, 27 February 2007 (UTC)

External links.

When I visited this site, I noticed, it is very informative, but there was an info box, stating that this article did not adequetly state its sources. I checked, and indeed, there was not a single source. I have changed that and added three very good sites. Because of this, I have removed the infobox stating the lack of sources. If anyone believes that this was wrong, please say so. Thanks. --Robin63 19:08, 17 April 2007 (UTC)

Encyclopedic Standards

I've tried to rewrite this article before but it inevitably ends up devolving into incoherent, random snippets of information. If you decide to contribute to this article, please use proper English and write to fit the standards of an encyclopedia. It's annoying to see the organized articles of other countries like Mexico and Argentina, and we have an embarrassing, garbled mess of ideas. Let's revamp our article and show the world what our kitchens really have to offer. --Aznsisco (talk) 04:44, 3 July 2008 (UTC)

Butifarras soledeñas

What are butifarras soledeñas? Candleabracadabra (talk) 11:45, 7 November 2013 (UTC)

Assessment comment

The comment(s) below were originally left at Talk:Colombian cuisine/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

Lots of basic information, but mostly a collection of lists. Photos and better descriptors would help a ton, maybe organizing by food type or region. Hwonder talk contribs 11:19, 7 March 2007 (UTC)

Last edited at 11:19, 7 March 2007 (UTC). Substituted at 12:03, 29 April 2016 (UTC)

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(talk) 16:13, 4 November 2019 (UTC)