Amrute

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Cheers, ChzzBot IV (talk) 07:15, 17 March 2012 (UTC)

Your submission at Articles for creation

I noticed your submission in Articles for creation, Wikipedia talk:Articles for creation/Papdi. Thanks! It will be reviewed by a volunteer soon.

Before it can be added to Wikipedia, your submission should have references. All articles on Wikipedia should have inline, numbered references after facts, showing the 'reliable source' (a newspaper, book, etc.) where the information can be checked, so that all information is verifiable.

Here's a video tutorial - hit play, then right-click for "full screen".

Here's an example of how to add references:

Chzz is 98 years old.<ref> The Book of Chzz, Aardvark Books, 2009. </ref>

He likes tea.<ref> Smith, John. "[http://foonews.com/Article42 Interview with Chzz]", Foo News, 1 April 2010. Retrieved 2011-05-22. </ref>

== References ==

{{reflist}}

That makes the references automatically display as small numbers^[1] which will link to the details in the section titled == References == at the end. You can see that example in action here.

Please add references to your submission, which will be reviewed as soon as possible. See also, Wikipedia:Referencing for beginners. If you need any help, just put {{helpme}} at the end of this page, followed by a question or get into our live help chat chanel at #wikipedia-en-help ^connect.

Best, ChzzBot IV (talk) 07:15, 17 March 2012 (UTC)

Your submission at Articles for creation

Thank you for your recent submission to Articles for Creation. Your article submission has been reviewed. Unfortunately, it has not been accepted at this time. Please view your submission to see the comments left by the reviewer. You are welcome to edit the submission to address the issues raised, and resubmit once you feel they have been resolved.

• If you would like to continue working on the submission, you can find it at Wikipedia talk:Articles for creation/Papdi.
• To edit the submission, click on the "Edit" tab at the top of the window.
• If you need any assistance, you can ask for help at the help desk or via live help

Thank you for your contributions to Wikipedia! Eclipsed   (talk)   (COI Declaration)   09:47, 17 March 2012 (UTC)

Wikipedia talk:Articles for creation/Papdi concern

Hi there, I'm HasteurBot. I just wanted to let you know that Wikipedia talk:Articles for creation/Papdi, a page you created has not been edited in at least 180 days. The Articles for Creation space is not an indefinite storage location for content that is not appropriate for articlespace. If your submission is not edited soon, it could be nominated for deletion. If you would like to attempt to save it, you will need to improve it. You may request Userfication of the content if it meets requirements. If the deletion has already occured, instructions on how you may be able to retrieve it are available at WP:REFUND/G13. Thank you for your attention. HasteurBot (talk) 03:44, 18 August 2013 (UTC)

Your article submission Papdi

Hello Amrute. It has been over six months since you last edited your article submission, entitled Papdi.

The page will shortly be deleted. If you plan on editing the page to address the issues raised when it was declined and resubmit it, simply and remove the {{db-afc}} or {{db-g13}} code. Please note that Articles for Creation is not for indefinite hosting of material deemed unsuitable for the encyclopedia mainspace.

If your submission has already been deleted by the time you get there, and you want to retrieve it, copy this code: {{subst:Refund/G13|Wikipedia talk:Articles for creation/Papdi}}, paste it in the edit box at this link, click "Save", and an administrator will in most cases undelete the submission.

Thanks for your submission to Wikipedia, and happy editing. Rankersbo (talk) 09:17, 8 November 2013 (UTC)

Your draft article, Draft:Database as a Server

Hello, Amrute. It has been over six months since you last edited your Articles for Creation draft article submission, "Database as a Server".

In accordance with our policy that Articles for Creation is not for the indefinite hosting of material deemed unsuitable for the encyclopedia mainspace, the draft has been nominated for deletion. If you plan on working on it further, or editing it to address the issues raised if it was declined, simply and remove the {{db-afc}} or {{db-g13}} code.

If your submission has already been deleted by the time you get there, and you wish to retrieve it, you can request its undeletion by following the instructions at this link. An administrator will, in most cases, restore the submission so you can continue to work on it.

Thanks for your submission to Wikipedia, and happy editing. Rankersbo (talk) 14:31, 3 November 2015 (UTC)

Your submission at Articles for creation: Acidino (September 23)

Your recent article submission to Articles for Creation has been reviewed! Unfortunately, it has not been accepted at this time. The reasons left by AviationFreak were: Please check the submission for any additional comments left by the reviewer. You are encouraged to edit the submission to address the issues raised and resubmit when they have been resolved.

• If you would like to continue working on the submission, go to Draft:Acidino and click on the "Edit" tab at the top of the window.
• If you now believe the draft cannot meet Wikipedia's standards or do not wish to progress it further, you may request deletion. Please go to Draft:Acidino, click on the "Edit" tab at the top of the window, add "{{Db-g7}}" at the top of the draft text and click the blue "publish changes" button to save this edit.
• If you do not make any further changes to your draft, in 6 months, it will be considered abandoned and may be deleted.
• If you need any assistance, you can ask for help at the Articles for creation help desk, on the reviewer's talk page or use Wikipedia's real-time chat help from experienced editors.

AviationFreak💬 02:21, 23 September 2020 (UTC)

Hello, Amrute! Having an article declined at Articles for Creation can be disappointing. If you are wondering why your article submission was declined, please post a question at the Articles for creation help desk. If you have any other questions about your editing experience, we'd love to help you at the Teahouse, a friendly space on Wikipedia where experienced editors lend a hand to help new editors like yourself! See you there! AviationFreak💬 02:21, 23 September 2020 (UTC)

Concern regarding Draft:Acidino

Hello, Amrute. I just wanted to let you know that Draft:Acidino, a page you created, has not been edited in at least 5 months. Draft space is not an indefinite storage location for content that is not appropriate for article space.

If your submission is not edited soon, it could be nominated for deletion under CSD G13. If you would like to attempt to save it, you will need to improve it. You may request userfication of the content if it meets requirements.

If the deletion has already occured, instructions on how you may be able to retrieve it are available here.

Thank you for your submission to Wikipedia. FireflyBot (talk) 03:01, 23 February 2021 (UTC)

Acidino

Acidino is an Italian cheese. Cheese made from pasteurized goat’s naturally acidified milk is called Acidino cheese. Salt, fresh herbs, aromatics such as watercress, chives, thyme, and cumin are added to the cheese depending on the season.

Process to Make Acidino Cheese

Goat's milk from Veneto, Italy, is chosen for making this cheese. Natural acidification is performed on Pasteurized whole sheep's milk. Aromatic mountain herbs and salt are added. Acidino comes in small moulds, similar to sausage or truncated cone shape, with white pulp and the possible presence of herbs. Acidino has a faint acidic but pleasant flavor. The milk is filtered and pasteurized at a temperature of 72 degrees C. Follows a thermalization process to quickly bring the temperature of the milk to 20 degrees C. It's left to rest for 15 to 20 hours to encourage natural acidification of milk up to 18%. Rennet curd is added to promote coagulation. It is stirred sharply with a stick and rests for 5 minutes. The curd is deposited on the bottom and is cut into 40 x 40 cm pieces. Then it is drained overnight. The next day it is worked into moulds like sausages, and fresh herbs and aromatics such as cumin, thyme, chives, watercress and salt are added depending on the season from Veneto, Italy. Pasteurized whole sheep's milk undergoes a process of natural acidification, then possibly aromatic mountain herbs and salt are added. It comes in small moulds, similar to sausage or truncated cone shape, with white pulp and the possible presence of herbs. The flavor is mild and slightly acidic but pleasant. The milk is filtered and pasteurized at a temperature of 72 degrees C. It follows a process of thermalization to quickly bring the temperature of the milk to 20 degrees C. It's left to rest for 15 to 20 hours to encourage natural acidification of milk up to 18%. Rennet curd is added to promote coagulation. It is stirred sharply with a stick and rests for 5 minutes. The curd is deposited on the bottom and is cut into 40 x 40 cm pieces. Then it is drained overnight. The next day it is worked into moulds like sausages and fresh herbs, and aromatics such as cumin, thyme, chives, watercress and salt are added depending on the season.

References

Acidino Cheese.

Process to prepare Acidino Cheese