Talk:Bacon ice cream

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line. I'm just starting to get into content reviewing. Gives me something to do while my FACs languish for the apparently mandatory month and a half before they draw enough comments to pass. I'll keep this on my watchlist as long as I see periodic activity, but if you need to move it elsewhere so you can continue to work after the PR closes, just let me know where to watch. This is an irresistably interesting topic, although it's unfortunately too far out of my area of expertise for me to be much help in actually expanding the content. I would love to see it get a five-star treatment and maybe make the front page one day.

1357:. I am surprised that General Mills can add bacon flavor to soy flour chips but not to ice cream. This gets back to my question of where is the source of the "bacon flavor" in natural bacon? Apparently, the flavor comes from aromatic organic compounds that can be extracted using alcohol. The extracts are sold commercially at a wholesale level. According to fn 11, Blumenthal works with a Swiss firm that sells flavor extracts. According to fn 12, "Inside he has jars of flavour essences and refined acids, the chemical versions of tastes we know so well." 2305:"Heston Blumenthal is a celebrity chef who applies scientific method to food." OK, maybe it's just me, but I'm not seeing the connection between the scientific method, in its most general sense, and this guy's cooking. Now, if you combine the first two sentences to say something like, "Celebrity chef Heston Blumenthal owns The Fat Duck in Bray, Berkshire, and is famous for creating unusual dishes by following the principles of molecular gastronomy.", I'm buying that, since "molecular gastronomy" (a decidedly cool term) is clearly connected to cooking. 2130:"is a modern invention in experimental cookery" "Modern" is a relative term. I think it is best dropped and an approximate date for the creation of bacon ice cream added later so the reader can judge whether or not it is a "recent" invention. Also, pretty much everything was at one time an "invention" and "experimental". What would be wrong with something more literal like "Bacon ice cream (or bacon-and-egg ice cream) is an ice cream flavour generally created by adding bacon to egg custard and freezing the mixture."? 1366:

and things kept on tasting like bacon when they didn't want it to), but I haven't seen anyone suggesting the flavouring goes into an ice cream. Bacon ice cream appears to be created by food enthusiasts, who want to experiment with flavours and possibly add the saltiness to exemplify the sweetnes, rather than people who genuinely want an ice cream flavoured like bacon. I have no doubt that an artificially created bacon ice cream flavour could be created... but who would eat it?

2273:"In 1992, they made 15 US gallons (57 l; 12 imp gal) of bacon and egg ice cream which he gave away free to anyone who would try it." "They" made the ice cream, but "he" gave it away. It isn't clear who "they" is, but presumably if "they" made it, "they" gave it away. Also, "they" made fifteen gallons of ice cream, but they gave "it" away. Don't you mean they gave "them" (the gallons) away? Did they give them away by the gallon? Or did they just give free samples? 2588:"suggesting that bacon ice cream shows such a desperate need for originality in very graphic language." I saw the note in the GA review about the graphic nature of the quote by a rival chef. I get it, but I think that the narrative should at least parenthetically instruct the reader to see the pull-quote. Otherwise, the connection between this part of the narrative and the quote isn't explicit. Personally, I'd be fine with including it inline. It isn't 430: 1379:

adds to the flavour.... IMO getting a little too pretentious there...), not to mention the fact that he has a labratory attached to The Fat Duck, allowing experiments with the flavours. I've read a review or two of his recipe, and I've found that people complain about not having the equipment (especially liquid nitrogen) but not a single complaint of not having an ingredient, even though essence of bacon would be fairly hard to get hold of.

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section) so that it is only associated with Ladenis' criticism, which does refer back to bacon ice cream. I could see something like "Blumenthal's restaurant received three Michelin stars. In criticizing the entire Michelin star system, rival chef Nico Ladenis singled out Blumenthal's creation of egg-and-bacon ice cream, saying...". I would obviously flesh that out some, but that's the organization of information I would use.

2434:"Blumenthal has stated that one ambition is to create an ice cream with flavours released in time-separated stages, for example bacon and egg followed by orange juice or tea. Once he perfects the technique of separating the flavours, he would attempt mussels followed by chocolate." This is only tangentially related to bacon ice cream. If he ever does it with bacon ice cream, then it belongs. Otherwise, not so much, I think. 21: 2639:"Andrew Knowlton, a judge, dismissed it as not original." Interesting. This seems to indicate that bacon ice cream has become rather commonplace, relatively speaking anyway, yet all we have is scattered references to it being served New York, Delaware, Barcelona, a few cooking competitions, and, oh yeah, at Heston Blumenthal's place in Berkshire. I'm wondering about the broadness of coverage in this article. 1287: 1264: 1250: 1219: 1195: 1147: 1137: 1083: 830: 796: 196: 2605:"Trevor White has suggested that the Heston Blumenthal has latched onto a culture where we cannot get enough of the new and are spoiled by choice" OK, who's Trevor White? And was he talking specifically about bacon ice cream or about Blumenthal's cooking overall? If it is the latter, this article really seems like it is veering off into being an article about Blumenthal, not bacon ice cream. 126: 1069: 1055: 2614: 2398: 1409:

works more like a labratory with preparation starting days in advance and I think he'd be quite hypocritcal to start sticking in flavour extracts. Having said that, I've seen no evidence either way. Janet Street Porter admitted she did it in a rush, without the right equipment and her article was basically criticising the amount of work he puts into the simplest of tasks.

2608:"Janet Street-Porter is highly critical of Blumenthal's cooking philosophy, explaining that it was pretentious." Who is Janet Street-Porter? Without knowing, we might surmise that she's just a bad cook and that's why her attempt at recreating Blumenthal's ice cream went awry. Also, there is a shift in tense within this sentence (i.e. "is critical" to "was pretentious"). 354: 2392:"Blumenthal's bacon and egg ice cream, now one of his signature dishes, along with his other unique flavours, has given him a reputation as 'The Wizard of Odd'" I'd drop "along with his other unique flavors", as "one of his signature dishes" implies that there are others. Also, the creation of the 'Wizard of Odd' nickname should probably be attributed to someone. 264: 662: 2636:"In 2006, two separate contestants created versions of bacon ice cream in the reality series Top Chef." And? Did they win? Did the judges like it? What did they say about it? How were their creations the same? How were they different? How did they compare to Heston Blumenthal's, since he is apparently the be-all-and-end-all of bacon ice cream chefs? 2633:"In the United States, bacon was one of the themes for dessert at the Fancy food show." And? Did someone there make bacon ice cream? If so, who? How did folks like it? By the way, I'm not familiar with the "Fancy Food Show". Who sponsors it? How often is it held? Who comes to it? What do they do there? When was bacon dessert the feature there? 2448: 2348: 2333: 2310: 2249: 2228: 2177: 2143: 1601: 1565: 1532: 1480: 1464: 1446: 1431: 1413: 1339: 1323: 1109: 1094: 1022: 1003: 988: 972: 956: 940: 920: 905: 889: 874: 859: 757: 1493: 1156: 254: 227: 2266:"Bacon and egg ice cream was eventually created" Eventually? When? We don't find out until several sentences later that it was in 1992. Also, do we know if Aldrich was inspired by the sketch or if it was just coincidence? If so, how did a U.S. resident come to learn of a sketch performed two decades earlier in the U.K.? 2219:"Blumenthal has since updated his recipe" Since when? Presumably, since the publication of his cookbook, but as it stands now, we don't know when that was either. How much time elapsed between his publication of the cookbook and the update? Where was it updated? In a new edition of the same book or in a different book? 2195:"According to one Wired.com article," Wired.com is a news site, according to its article. Why is it a good source for a recipe for bacon ice cream? Is the author of the article a culinary expert? Also, when was the article published? This gives the reader an idea how new the idea of bacon ice cream was at the time. 2534:"three Michelin stars" Out of how many? Or is the Michelin star an award that he has won three different times? Also, neither of these designations seems to have been explicitly for his bacon ice cream, unless I'm missing something. If not, they are much less relevant to this article, if they are relevant at all. 2343:"In an article explaining the concept of "flavour encapsulation", Blumenthal points out that flavour is much more intense in encapsulated bursts, rather than being dispersed in a solution." To me, this belongs two paragraphs earlier, when the idea of "flavour encapsulation" is first mentioned, but not explained. 2134:"Although it was a joke in a Two Ronnies sketch" As a U.S. resident, this doesn't tell me a heck of a lot. I gather from the Two Ronnies article that it was a variety show in the U.K. How about something more like "The concept for bacon ice cream originated from a 1973 sketch on the British variety show 2276:"Despite their names, the ice creams generally received positive reviews." I suspect it was despite the unusual flavors instead of despite the names. Who gave the flavors positive reviews? Professional food critics? Customers? If customers, did they fill out a survey? How were their opinions collected? 2717:

I'm so glad to hear that you found this useful. I was worried I would come off as overly negative. I've been on the receiving end of several of these, and I know there is a fine line between constructive criticism and being unnecessarily snarky and pedantic. Glad to see you don't think I crossed that

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After reading the article on Michelin stars, it seems that three stars is indeed a big deal. Still, the award is for a restaurant, not for a specific dish, such as bacon ice cream. You might move the mention of the stars exclusively to the "Reception" section (removing it from the "Heston Blumenthal"

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This suffers from the same problem as the lead. Who is Heston Blumenthal, and why should I care? This section just starts by telling me how he makes bacon ice cream. Why do he and his recipe get so much attention in this article? Is his recipe now the standard? Is it more commonly prepared than other

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Well, it sort of does in the block quote from Jay Rayner, but I'll make it more explicit in the Heston Blumenthal section. Bacon is one of the few flavours that can be artificially created using chemicals (WP:OR, my chemistry teacher explained he used to work one of these flavour creating factories,

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Hey. I've looked over the preceding discussion and seen some of the problems you've had to contend with. The following sentence still feels awkward to me: "Heston Blumenthal's recipe uses unflavoured ice cream which tastes of egg." I understand what you're trying to get at: He doesn't use any added

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NB, from what I've read, Blumenthal work with Firmenich (the flavour company) generally involves him helping them from a culinary point of view, and them providing aromatic essences to him (Blumenthal has a habit of including a bottle of perfume which compliments his dishes as he believes the smell

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The article seems to imply that creating some outlandish ice cream flavor became a tradition for Aldrich beginning with his 1982 gravy ice cream. We get a list of other odd flavors he concocted, but the list ends with "in 1991". Were all of those flavors created in 1991, or were they done one at a

2192:"The saltiness of the bacon will then highlight the sweet flavour of the rest of the ice cream." According to whom? One person may think it highlights the flavor, while another feels it ruins the flavor, overshadows the flavor, etc. Also, why the shift from present to future tense in this sentence? 2011:

Several views on bacon as an ice cream flavour are offered with no particular weight being given to any of them, and the article's tone is encyclopedic. It's possible that too much of the article is dedicated to Mr Blumenthal - a whole section (the largest) on a single chef, plus more than half of

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of the sources are sound (some improvement needed, though); its coverage is appropriate; different viewpoints are presented without undue weight given to any; it's generally stable (bar the odd vandal) and the image is properly tagged, free-use, and well-captioned. I'd say this only needs minimal

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cooled as fast as possible". Well, if he's the one cooking it, that's his problem, right? Then, we have this weird parenthetical about liquid nitrogen, which makes sense to me, since I've seen someone freeze and shatter a tennis ball using liquid nitrogen, but may not make sense to a reader less

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I'm a little worried about this. All the other recipes appear to include bacon in a flavoured ice cream, but Blumenthals does not, as you quite rightly pointed out. He cooks the bacon whole, then soaks it in milk over night, using this milk to make the ice cream. From what I've read, his kitchen

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You have concluded that Blumenthal's ice cream contains real bacon, but I can't tell that for sure. My reading of the sources suggests that it is bacon-flavored ice cream. Can we clarify the article? Fn 17 suggests that Blumenthal's published recipe is hard to execute, which suggests that in the

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The pull quote, which is paraphrased in the lead, is quite strong and graphic. I don't know if it is encyclopedic, but I give an article covering a subject of such gravitas wide leeway. - I have reduced the references to the quote, while leaving it in place. I hope that has reduced the overall

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I hope this doesn't come across as too harsh. I really was looking forward to learning a lot about bacon ice cream in this article, and I was kind of disappointed. I learned a little about how it started, a little about how certain people make it, and a whole lot about some guy named Heston

2323:"Once the mixture is cooked, it should be cooled as fast as possible (Blumenthal regularly uses liquid nitrogen in cooking) while being stirred." This strikes me as an odd sentence. Two sentences ago, we were clearly talking about Heston Blumenthal making ice cream. Now, we are saying "it 2630:"with descriptions such as "innovative" and "spectacular"." Where are these descriptions? On the menus in the restaurant? In reviews of the restaurant's bacon ice cream? Why doesn't this restaurant's variety of bacon ice cream get as much space in the article as Heston Blumenthal's? 2752:(if a stronger linkage between Bacon ice cream and molecular gastronomy can be shown). Currently the article only uses molecular gastronomy to describe Heston Blumenthal's cooking, with small linkages to the ice cream in the blockquote that refers to "flavour encapsulation". 2803:

Acdixon, there is a possibility you went slightly over the line towards harsh - but I don't see it. When looking at something for FA, you either get harsh now, or harsh later, and since yours was so full of constructive help - it was absolutely what the article needed.

2790:), and I'm away from Friday for a little over a week, so I'm not going to get this done short term. There's an awful lot of really good suggestions by Acdixon, so if either (or both) of you want to put any into effect, please do. Might be a good idea to stick a 2406:

Your partial improvements have helped. I wonder, though, about the phrasing "Blumenthal was awarded Officer of the Most Excellent Order of the British Empire". To me, this sounds like a title more than an award. I would have expected "Blumenthal was awarded

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Stays on topic and uses summary style correctly. Most FAs I've seen are a bit longer than this, though there's no actual prescription that I know of regarding length. Personally, I don't think there's much room for expansion without the article becoming too

2395:"In the 2006 New Years Honours List, Blumenthal was awarded an OBE for his services to food." A U.S. reader like myself has no idea what an "OBE" is. Who awards it? Is it rare? Prestigious? Do a lot of chefs get it relative to folks in other professions? 2282:"implying that the ice cream was a butter pecan with candied bacon" Presumably, we don't know for sure what they made it with? If not, who opined that it tasted like butter pecan or that it was probably made with butter pecan and candied bacon? 2611:"The Delaware "Udder Delight" ice cream maker, Chip Hearn" Oh, we know his name. Why didn't we mention it earlier instead of calling him "the owner"? What does the fact that he created the ice cream as a gimmick have to do with its reception? 2207:"In his book, The Big Fat Duck Cookbook" Again, a year of publication would be helpful here. How much time elapsed between the ice cream's initial creation – which we still know nothing about at this point – did Blumenthal create his variety? 2155:"Heston Blumenthal experimented with the creation of ice cream". Same problem here; I don't know who Heston Blumenthal is or why I should care. Just a few words of context would help. Also, do you mean he experimented with the creation of 2189:"a standard sweet ice cream recipe, often vanilla but other suggestions include coffee, rum or pecan." Whose "suggestions"? How about something like "a standard sweet ice cream flavor – vanilla, or less commonly coffee, rum, or pecan."? 2328:

familiar with it. How about rephrasing to say, "While stirring the mixture, Blumenthal cools it as fast as possible using liquid nitrogen." It flows lots better, and gives the casual reader some idea what the liquid nitrogen is for.

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How can an ice cream that "tastes like butter pecan" be called bacon ice cream? - because it had bacon in it... I've tried to clarify, but generally the ice cream is not "bacon-flavoured", and I've seen no sources to say that it

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I think the article almost passes this criterion; it covers all of the major developments in bacon ice cream history and gives several descriptions of the manufacturing process (without, I'm pleased to see, trying to include a

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figure out who he is and why we should care, although we still don't really know why so much of this article is about him and so little about the other folks who have created bacon ice cream varieties. See what I mean about

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section reads like a list that's been reformatted to prose (haven't checked the history to see if this actually happened). The article needs some copyediting, especially in the last two sections, before it would meet the FA

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As noted above, the one image is fine. In an article of this length, only one image of the product is really necessary (although if free pictures exist showing the ice cream being made, for example, they could perhaps be

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I've listed this article for peer review because I would like constructive criticism and opinions from others on the subject. I believe the article to be of high quality but that as always there is room for improvement.

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Acdixon, I'm stunned by the effort you've put in here and will endeavour to address everything as soon as I can. For now, all I can give you is my heartfelt thanks. I couldn't have asked for more and I'm flabbergasted.

1991:). The origin of the concept could use more definition; if there's more information on the connection to savoury Victorian ice-cream, I for one would be interested to read about it. At present, the implication is that 1555:

which Blumental acknowledges as "one of the greatest cookery books ever written" and which the source mentions, but can't find anything about egg yolks and sugar reacting. Can you rewrite this to match what the source

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from Russia? sounds like the sort of thing that would be mentioned in an article... especially when they go on about how much they have to work to get a little liquid nitrogen! The recipe doesn't call for it in any

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section, seems a bit excessive. I think it would be necessary to emphatically demonstrate that Blumenthal is an integral part of bacon ice-cream history to justify this much coverage. I'd also suggest merging the

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I really feel like the Origins section should come first. You start off talking about how bacon ice cream was invented in 1992, but we don't learn any of the details until we learn how it is made. Seems odd to

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There are two segments to bacon - the protein ladden part and the fat ladden part. Do bacon-ice-cream makers trim the fat before adding it to the ice cream mix? Fn 17 asks the question, but I don't know the

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doesn't seem to actually have existed - two articles, espousing different viewpoints, were published, but linking them to imply a debate does not seem to be supported by the sources, and constitutes

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project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects,

884:"generally perceived to be a sweet food" - do you mean "expected to be" If I ate some spoiled, sour ice cream, I would perceive the flavor correctly, but it would not meet my expectations. 1637:

flavorings like vanilla or chocolate. But still, logically, if the ice cream tastes of egg, then it has an egg flavor, and so "unflavoured" is, if not precisely wrong, at least confusing.

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At the end of the paragraph, we're left to assume that he adds bacon, otherwise, this whole discussion is rather irrelevant to the topic of bacon ice cream. Might be helpful to note.

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I've had a look at this, hopefully I've made it less confusing. I guess I'm used to flavourings in icecream, so without them it's "unflavoured". But I can certainly see your point.

593: 1354: 558: 417: 362: 237: 2627:"it appears on the menu at Espai Sucre in Barcelona" I assume this is one of the "high-end restaurants" mentioned in the lead, but without any context, I don't really know that. 1949:

Nope, I meant GA. But that's because I'm a pillock and hadn't spotted that the article had already passed that particular bar. Let's look at it again from an FA perspective...

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section are unsourced, and the section as a whole needs a bit of an overhaul (why, for example, is the appearance of bacon ice cream on Escai Sucre's menu in any way notable?).

2123:: I've got to be honest; I'm surprised this passed a GA review. The organization strikes me as a little haphazard, and it veers off-topic in places. Specific comments below. 32: 2993: 2443:"Bacon ice cream has received a mixed reception, as a combination of sweet and savoury flavours it was designed to be controversial." I think this is a run-on sentence. 1857:

Nico Ladenis showed his disapproval for the Michelin Star system by suggesting that bacon ice cream shows such a desperate need for originality in very graphic language

2210:"Considerable time is taken for the creation of the ice cream" How long? How does it compare to the usual preparation time for ice cream? "Considerable" is to general. 2204:

variants? Why does his recipe merit more examination than, say, the guy who makes his bacon ice cream with a pecan ice cream base, as mentioned earlier in the article?

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My mistake, it says "interact" which for some reason, I read as react (and re-read as react and was about to point out that I matched the source). I've sorted this.

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I think the article should explain that "flavor encapsulation" involves the scientific release of flavor extracts as the ice cream melts in the customer's mouth.

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from what I've read the ice cream is not "bacon-flavoured" it just contains bacon. I'm curious as to the "bacon-extract" but I've not read anything regarding it.

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graphic, it gives some punch to the article, and it really encapsulates the rivalry between the two chefs uniquely. Of course, I ate a hamburger while reading

2469:"Blumenthal's combinations have won him awards such as 'Best restaurant in the world'" As designated by whom? I'm pretty fond of a local joint down the street. 1523:

I know it is a quote from a supposedly reliable source, but there is no such thing as a "single egg molecule". You could consider removing this from the quote.

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after any points you do, so we don't end up re-working anything. I'll have a look at the structure when I get back if either of you find that too daunting.

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Can you explain where the "bacon flavor" is created? Would it be possible to extract the bacon flavor, just as one extracts vanilla flavor from a bean?

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I removed the section for now, and may look into re-adding. I'm not sure if it was particularly relevant, but it didn't work in the section because

2263:"This sketch went on to be included in the "Best of The Two Ronnies" DVD." This is basically irrelevant to the concept of bacon ice cream, isn't it? 2162:"It now appears on dessert menus in other high-end restaurants." High-end restaurants where? Everywhere? Is it more popular some places than others? 1739: 2001:

Not that this isn't a well-researched article (25 citations for 17,000 bytes is pretty thorough), but as noted above, not all of the sources meed

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Similarly, I'm not sure this is accurate: "he whisks egg yolks with sugar until the sugar reacts with the proteins in the yolk" the proteins will

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I would have to suggest that the three Michelin stars are a fairly big deal and there is certainly a connection due to Nico Ladenis' dissaproval.

2998: 1735: 672: 1810:, Scott Aldrich and Heston Blumenthal neatly and cohesively, is excellent) and the prose and grammar is generally good. A few suggestions: 440: 277: 232: 1720: 367: 50: 1846:

they have created a bacon ice cream which tastes like butter pecan - implying that the ice cream was a butter pecan with candied bacon

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subsection to the main section on him; the fact that his work is described as a "variation" suggests that it's getting undue weight.

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https://web.archive.org/web/20110714123755/http://yourbiz.msnbc.msn.com/_news/2008/05/09/4355714-whos-to-blame-for-bacon-ice-cream

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I didn't look through all of the comments, but in regards to your first one about the usage modern and experimental, that is what

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Can we include a footnote to Blumenthal's recipe for the bacon ice cream if it has in fact been published per Janet Street-Porter?

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Chip Hern and Ice Cream Parlour in fn 18 do not match the text of the article. Please change sentence to conform to cited source.

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If possible, add a sourced statement that bacon flavor ice cream is popular in those restaurants which include it on the menu.

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Blumenthal that I had previously never heard of. This could be a really cool article, but I just don't think it's there yet.

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Is there any scientific basis for his flavor encapsulation theory? - good question... perhaps I'll write an article on it ;)

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Officer of the Most Excellent Order of the British Empire". To use more familiar terms for me, a person can be awarded an

2079: 1897: 2152:"it was eventually created for April Fools' Day." When? How long after the sketch that inspired it aired? Who created it? 2005:. I think better sources are needed for some of the claims; at present, the references section is a bit bloggy in places. 2969: 207: 2868: 1546: 869:

comma between "recent concept" and "there" - in general, avoid words like "recent." Can you give a date or year range?

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related articles on Knowledge. If you would like to participate, please visit the project page, where you can join

2319:"Using his scientific method to create ice cream," There it is again! How about just "He creates ice cream by..."? 2240:"He has also changed the presentation" From what? We don't have any information about how it was presented before. 2270:

time on April Fool's Day between 1982 and 1991. If they were all in 1991, what happened in the intervening years?

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to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the

1863:- say that he compared it to vomit, or simply lose the phrase about his "graphic language". The "debate" in the 1828: 1349:

There are commercially available products, intended for use as a salad supplement, called Bacon Bits (made from

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How can David Lebovitz be the "publisher" of the website in fn 3? Perhaps "davidlebovitz.com" is more precise?

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Now, if you'll excuse me, reading that has made me feel a little peckish... let's see what's in the freezer...

1642: 718: 90: 2960: 2852: 2742: 1041: 822: 714: 611: 2288:"where the tasters were allowed to suggest changes and give opinions on the flavour." And they said what? 2213:"This infused mix is precisely heated" What is precise about the heating? Why does it have to be precise? 2944:

If you have discovered URLs which were erroneously considered dead by the bot, you can report them with

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Consider quoation marks around "flavor encapsulation" to distance Knowledge from endorsing his theory.

2216:"put through a food processor" Is there a more precise verb we can use here in place of "put through"? 2186:"only came to the forefront in the 2000s" Came to the forefront of what? Should probably be rephrased. 1596:"it melts in customer's mouths." - either singular or plural. Perhaps "it melts in customers' mouths." 1292:

I am placing the article on hold. I will read it again, after you address the above concerns. Thanks,

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Overall, I though this was a fascinating article. It's well-written (the structure, tying together

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before doing mass systematic removals. This message is updated dynamically through the template

2945: 166: 2736: 2075: 1893: 1512: 1455:"at that point you can add your flavoured liquid" - please reword to remove the second person. 463: 429: 170: 42: 1385: 2420: 2223:"to include an addition ten-hour period of soaking the bacon" Presume you mean "additional". 1539:

I agree, I have removed it from the quote, can you just double check I've done it correctly?

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but I'm fairly sure that proteins and eggs won't react when beated. I've looked through my

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I can still access it with no issue from two different connections, is it a UK only link?

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press of daily kitchen production, he might be tempted to fall back onto flavor extracts.

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http://yourbiz.msnbc.msn.com/_news/2008/05/09/4355714-whos-to-blame-for-bacon-ice-cream

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If you found an error with any archives or the URLs themselves, you can fix them with

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If 17 flavors were first tested, how many of the 17 were included in the store's menu?

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http://www.thisislondon.co.uk/restaurants/article-8926300-chefs-in-michelin-spat.do

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section as item 1 on the contents list, though, and it might be better retitled as

2002: 1889: 1878:, it's generally well-written and MOS-compliant; the information is verifiable and 1841: 1821: 1508: 1061: 488: 2918: 548: 269: 2917:. No special action is required regarding these talk page notices, other than 2745: 2598: 2416: 2411:

Officer of the Most Excellent Order of the British Empire" or "Blumenthal was

259: 492: 134: 721:. The edit link for this section can be used to add comments to the review. 2613: 2397: 2787: 1441:

In the pull quote, perhaps add an mdash in front of the attribution line.

2974: 2824: 2777: 2722: 2712: 2677: 2648: 2577: 2563: 2523: 2510: 2461: 2427: 2384: 2108: 2083: 1944: 1901: 1871:. And does the sentence about "Udder Delight" belong under this heading? 1800: 1672: 1646: 1621: 1516: 1301: 848: 737: 1576: 748: 353: 1475:"create an ice cream with flavours released in time-separated stages," 927:

doesn't say, so I've changed the sentance to reflect what it does say.

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She described the end result as nauseating and "too sickly for words"

1969:

The end result she described as nauseating and "too sickly for words"

1612:

Article is greatly improved and meets the criteria. Congratulations.

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Identify the location of Blumenthal's restaurant as Bray, Berkshire.

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In footnotes the Retrieved dates should all have consistent formats.

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There's easily a month of work there...I'll help out if i can Worm

2033:

Lead is fine; structure is pretty good (I would expect to see the

564:

Delete unrelated trivia sections found in articles. Please review

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Put the Los Angeles Times and all other print publications in

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Personally, I'm focussing on my other possible FA candidate (

1995:

originated the idea, but that's not supported in the sources.

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When you have finished reviewing my changes, please set the

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Perhaps it would be useful to follow up with the mention of

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for additional information. I made the following changes:

1955:

Not entirely. Parts of the article certainly qualify; the

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http://www.tharnika.ru/spice/flavors/?idp=eng&id=meet1

1586:*should "over cook" be hyphenated in the Recipe section? 2848: 2285:"The owner had included" Again, why the shift in tense? 2041:); citation style is consistent and uniform (using the 1820:

There are some sources in the article which don't pass

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Knowledge Did you know articles that are good articles

2244:"Liquid nitrogen" should be linked on first mention. 281:, a collaborative effort to improve the coverage of 2921:using the archive tool instructions below. Editors 1474:"create an ice cream with distinct flavours,"-: --> 1420:- I think, by adding a Heston Blumenthal variation. 335: 2296:Oh, look, we're back to Heston Blumenthal! And we 2237:"prior to baking" I thought the bacon was roasted. 2754:I'd be happy to help as well if you would like it 1963:are fine. There are some clumsy sentences in the 133:A fact from this article appeared on Knowledge's 365:, a project which is currently considered to be 1353:) or BacOs. BacOs are made from soy flour with 935:comma between "unique flavours" and "has given" 2907:This message was posted before February 2018. 48:If it no longer meets these criteria, you can 8: 1763:This peer review discussion has been closed. 1489:I can't access fn 14 - it gives a dead link. 1241:(images are tagged and non-free images have 967:"on many high-end restaurant dessert menus." 2279:"they have created" Why the shift in tense? 588:Category:Knowledge requested images of food 2843:I have just modified one external link on 1683: 650: 634: 380: 332: 221: 62: 15: 2994:Agriculture, food and drink good articles 33:Agriculture, food and drink good articles 2488:in 2005 and the comments were from 2004. 1371:Obviously, members of WikiProject Bacon. 361:This article is within the scope of the 1953:Engaging, brilliant, professional prose 1686: 966:"on many high end dessert menus."-: --> 681: 653: 637: 223: 3014:Low-importance Food and drink articles 2519:A very important consideration, that. 1910:right Yunshui? The article is already 1384:It can be ordered off the internet at 2896:to let others know (documentation at 2088:Very helpful indeed. Thanks Yunshui. 2070:Hopefully that's a bit more helpful. 7: 1688:Peer review/Bacon ice cream/archive1 299:Knowledge:WikiProject Food and drink 275:This article is within the scope of 195: 193: 3019:WikiProject Food and drink articles 1355:artificial and natural flavor added 586:Provide photographs and images for 437:Here are some tasks you can do for 302:Template:WikiProject Food and drink 212:It is of interest to the following 2602:, so you can't always go by me! :) 2457:And nice use of a semicolon, btw. 1833:are blogs, for example, which are 1579:, so interact is more appropriate. 1236:, where possible and appropriate. 1068: 1054: 14: 2847:. Please take a moment to review 41:. If you can improve it further, 3009:GA-Class Food and drink articles 2612: 2446: 2396: 2346: 2331: 2308: 2247: 2226: 2175: 2141: 1599: 1563: 1530: 1491: 1478: 1462: 1444: 1429: 1411: 1337: 1321: 1285: 1262: 1248: 1217: 1193: 1190:Fair representation without bias 1154: 1145: 1135: 1107: 1092: 1081: 1067: 1053: 1020: 1001: 986: 970: 954: 938: 918: 903: 887: 872: 857: 828: 794: 755: 592:Consider joining this project's 428: 262: 252: 225: 194: 124: 19: 854:Spelling in lead: "resaurants." 614:from the project's tasks pages. 557:Participate in project-related 319:This article has been rated as 577:{{WikiProject Food and drink}} 29:has been listed as one of the 1: 2419:but they are designated as a 2199:Heston Blumenthal variation: 1813:A couple of sentences in the 900:"no one would willingly eat." 293:and see a list of open tasks. 2999:Old requests for peer review 2975:22:06, 23 October 2016 (UTC) 1855:sction needs a bit of work. 1622:16:05, 19 January 2011 (UTC) 1517:13:22, 19 January 2011 (UTC) 1302:22:41, 18 January 2011 (UTC) 1286: 1263: 1249: 1218: 1194: 1146: 1136: 1082: 982:"Celebrity Bob Blumer"-: --> 849:09:44, 19 January 2011 (UTC) 829: 795: 738:21:34, 18 January 2011 (UTC) 2019:Heston Blumenthal variation 983:"Celebrity chef Bob Blumer" 165:was originally created for 154:The text of the entry was: 3035: 2938:(last update: 5 June 2024) 2840:Hello fellow Wikipedians, 1961:Heston Blumenthal sections 1801:11:30, 25 April 2012 (UTC) 1673:11:53, 19 March 2011 (UTC) 1647:06:40, 19 March 2011 (UTC) 441:WikiProject Food and drink 415:To edit this page, select 325:project's importance scale 278:WikiProject Food and drink 2413:designated (as)/dubbed an 899:"no one would eat."-: --> 743:Please fix disamb links: 384:Food and Drink task list: 379: 360: 331: 318: 247: 220: 180: 169:but went on to be one of 65: 61: 2578:17:40, 10 May 2012 (UTC) 2524:17:40, 10 May 2012 (UTC) 2481:was given the rating by 2462:17:40, 10 May 2012 (UTC) 2428:17:40, 10 May 2012 (UTC) 2385:11:54, 29 May 2012 (UTC) 1906:Just checking you meant 1575:Ice cream is actually a 719:Talk:Bacon ice cream/GA1 572:to learn how to do this. 2989:Knowledge good articles 2836:External links modified 2825:07:16, 9 May 2012 (UTC) 2778:20:43, 8 May 2012 (UTC) 2723:21:23, 8 May 2012 (UTC) 2713:20:40, 8 May 2012 (UTC) 2678:19:56, 8 May 2012 (UTC) 2649:19:51, 8 May 2012 (UTC) 2564:17:29, 9 May 2012 (UTC) 2511:17:29, 9 May 2012 (UTC) 2109:08:58, 2 May 2012 (UTC) 2084:08:55, 2 May 2012 (UTC) 1945:16:23, 1 May 2012 (UTC) 1902:10:39, 1 May 2012 (UTC) 1169:As good as I can get... 784:reasonably well written 305:Food and drink articles 1255:(appropriate use with 610:Note: These lists are 535:articles currently at 509:articles currently at 457:Status or below up to 357: 202:This article is rated 156:Did you know ... that 2027:As noted above, fine. 1971:would work better as 1230:It is illustrated by 1182:neutral point of view 1125:broad in its coverage 594:Assessment task force 356: 39:good article criteria 2919:regular verification 2750:molecular gastronomy 1883:tweaking to be a GA. 1840:There's a smigin of 1837:and thus unreliable. 1116:expanded to clarify. 559:deletion discussions 173:'s signature dishes? 91:Good article nominee 2909:After February 2018 2888:parameter below to 2292:Heston Blumenthal: 1552:On Food and Cooking 1243:fair use rationales 950:"seperating" -: --> 639:Bacon ice cream/GA1 453:articles currently 336:Related taskforces: 2963:InternetArchiveBot 2914:InternetArchiveBot 1874:Reviewing against 1844:in this sentence: 1214:No edit wars, etc. 1037:factually accurate 570:WP:Handling trivia 464:Agaricus bisporus 358: 208:content assessment 66:Article milestones 2939: 2832: 2831: 2775: 2755: 2737:Heston Blumenthal 2561: 2508: 1755:Watch peer review 1628: 1627: 1257:suitable captions 709: 708: 632: 631: 628: 627: 624: 623: 620: 619: 607: 606: 467:(i.e. mushroom), 449:Help bring these 375: 374: 188: 187: 171:Heston Blumenthal 119: 118: 57: 3026: 2973: 2964: 2937: 2936: 2915: 2903: 2866: 2818: 2814: 2813: 2799: 2793: 2773: 2757: 2753: 2706: 2703: 2700: 2697: 2694: 2691: 2688: 2671: 2667: 2666: 2616: 2559: 2543: 2506: 2490: 2454: 2450: 2449: 2421:Kentucky colonel 2400: 2378: 2375: 2372: 2369: 2366: 2363: 2360: 2354: 2350: 2349: 2339: 2335: 2334: 2316: 2312: 2311: 2255: 2251: 2250: 2234: 2230: 2229: 2183: 2179: 2178: 2149: 2145: 2144: 2102: 2098: 2097: 2050: 2044: 1938: 1935: 1932: 1929: 1926: 1923: 1920: 1794: 1791: 1788: 1785: 1782: 1779: 1776: 1752: 1743: 1724: 1684: 1666: 1662: 1661: 1607: 1603: 1602: 1571: 1567: 1566: 1538: 1534: 1533: 1499: 1495: 1494: 1486: 1482: 1481: 1470: 1466: 1465: 1452: 1448: 1447: 1437: 1433: 1432: 1419: 1415: 1414: 1345: 1341: 1340: 1329: 1325: 1324: 1289: 1288: 1266: 1265: 1252: 1251: 1221: 1220: 1197: 1196: 1162: 1158: 1157: 1149: 1148: 1139: 1138: 1115: 1111: 1110: 1100: 1096: 1095: 1085: 1084: 1071: 1070: 1062:reliable sources 1057: 1056: 1028: 1024: 1023: 1009: 1005: 1004: 994: 990: 989: 978: 974: 973: 962: 958: 957: 946: 942: 941: 926: 922: 921: 911: 907: 906: 895: 891: 890: 880: 876: 875: 865: 861: 860: 846: 845: 832: 831: 798: 797: 763: 759: 758: 663:Copyvio detector 651: 635: 615: 432: 424: 423: 381: 363:Bacon task force 343: 333: 307: 306: 303: 300: 297: 272: 267: 266: 256: 249: 248: 243: 240: 229: 222: 205: 199: 198: 197: 190: 181:Current status: 167:April Fools' Day 148:January 24, 2011 128: 105: 86: 84:January 19, 2011 63: 46: 23: 16: 3034: 3033: 3029: 3028: 3027: 3025: 3024: 3023: 2979: 2978: 2967: 2962: 2930: 2923:have permission 2913: 2897: 2860: 2853:this simple FaQ 2845:Bacon ice cream 2838: 2833: 2816: 2807: 2806: 2797: 2791: 2756: 2739:is known for. 2701: 2698: 2695: 2692: 2689: 2686: 2683: 2669: 2660: 2659: 2542: 2489: 2447: 2445: 2373: 2370: 2367: 2364: 2361: 2358: 2355: 2347: 2345: 2332: 2330: 2309: 2307: 2248: 2246: 2227: 2225: 2176: 2174: 2159:ice cream here? 2142: 2140: 2136:The Two Ronnies 2100: 2091: 2090: 2048: 2042: 1999:Well-researched 1993:The Two Ronnies 1933: 1930: 1927: 1924: 1921: 1918: 1915: 1869:undue synthesis 1808:The Two Ronnies 1789: 1786: 1783: 1780: 1777: 1774: 1771: 1758: 1733: 1710: 1704: 1700: 1697:Bacon ice cream 1689: 1681: 1664: 1655: 1654: 1634: 1629: 1600: 1598: 1564: 1562: 1531: 1529: 1492: 1490: 1479: 1477: 1463: 1461: 1445: 1443: 1430: 1428: 1412: 1410: 1338: 1336: 1322: 1320: 1314: 1179:It follows the 1155: 1153: 1132:(major aspects) 1108: 1106: 1093: 1091: 1021: 1019: 1002: 1000: 987: 985: 971: 969: 955: 953: 939: 937: 919: 917: 904: 902: 888: 886: 873: 871: 858: 856: 839: 838: 756: 754: 713:This review is 705: 677: 649: 640: 616: 609: 603: 600:in this section 533:High Importance 433: 412: 341: 304: 301: 298: 295: 294: 268: 261: 241: 235: 206:on Knowledge's 203: 176: 175: 159:bacon ice cream 152: 101: 82: 27:Bacon ice cream 12: 11: 5: 3032: 3030: 3022: 3021: 3016: 3011: 3006: 3001: 2996: 2991: 2981: 2980: 2957: 2956: 2949: 2882: 2881: 2873:Added archive 2871: 2837: 2834: 2830: 2829: 2828: 2827: 2801: 2783: 2782: 2781: 2780: 2730: 2729: 2728: 2727: 2726: 2725: 2715: 2641: 2640: 2637: 2634: 2631: 2628: 2623:Notable uses: 2621: 2620: 2609: 2606: 2603: 2594:Upton Sinclair 2585: 2584: 2583: 2582: 2581: 2580: 2567: 2566: 2536: 2535: 2531: 2530: 2529: 2528: 2527: 2526: 2514: 2513: 2472: 2471: 2466: 2465: 2464: 2436: 2435: 2432: 2431: 2430: 2393: 2390: 2387: 2340: 2320: 2317: 2302: 2290: 2289: 2286: 2283: 2280: 2277: 2274: 2271: 2267: 2264: 2257: 2256: 2241: 2238: 2235: 2220: 2217: 2214: 2211: 2208: 2205: 2197: 2196: 2193: 2190: 2187: 2184: 2164: 2163: 2160: 2153: 2150: 2131: 2118: 2117: 2116: 2115: 2114: 2113: 2112: 2111: 2068: 2067: 2066: 2059: 2052: 2028: 2022: 2006: 1996: 1981: 1967:section (e.g. 1886: 1885: 1884: 1872: 1849: 1838: 1835:user-generated 1818: 1765: 1760: 1759: 1757: 1703: 1699: 1694: 1691: 1690: 1687: 1682: 1680: 1677: 1676: 1675: 1639:Applejuicefool 1633: 1630: 1626: 1625: 1610: 1609: 1583: 1582: 1581: 1580: 1559: 1558: 1541: 1540: 1526: 1525: 1502: 1501: 1487: 1471: 1456: 1453: 1438: 1422: 1421: 1405: 1404: 1399: 1398: 1397: 1396: 1395: 1394: 1393: 1392: 1376: 1375: 1374: 1373: 1372: 1362: 1361: 1347: 1330: 1313: 1310: 1309: 1308: 1307: 1306: 1305: 1304: 1273: 1272: 1271: 1270: 1269: 1228: 1227: 1226: 1225: 1224: 1204: 1203: 1202: 1201: 1200: 1177: 1176: 1175: 1174: 1173: 1170: 1164: 1121: 1120: 1119: 1118: 1117: 1101: 1060:(citations to 1033: 1032: 1031: 1030: 1029: 1010: 995: 979: 963: 947: 932: 928: 912: 896: 881: 866: 851: 779: 778: 724: 723: 707: 706: 704: 703: 698: 693: 687: 684: 683: 679: 678: 676: 675: 673:External links 670: 665: 659: 656: 655: 648: 645: 642: 641: 638: 633: 630: 629: 626: 625: 622: 621: 618: 617: 608: 605: 604: 602: 601: 590: 584: 573: 562: 555: 529: 523:French cuisine 507:Top Importance 503: 451:Top Importance 446: 435: 434: 427: 422: 421: 411: 410: 405: 400: 395: 389: 386: 385: 377: 376: 373: 372: 359: 349: 348: 346: 344: 338: 337: 329: 328: 321:Low-importance 317: 311: 310: 308: 296:Food and drink 291:the discussion 274: 273: 257: 245: 244: 242:Low‑importance 233:Food and drink 230: 218: 217: 211: 200: 186: 185: 178: 177: 153: 132: 131: 129: 121: 120: 117: 116: 113: 106: 98: 97: 94: 87: 79: 78: 75: 72: 68: 67: 59: 58: 24: 13: 10: 9: 6: 4: 3: 2: 3031: 3020: 3017: 3015: 3012: 3010: 3007: 3005: 3002: 3000: 2997: 2995: 2992: 2990: 2987: 2986: 2984: 2977: 2976: 2971: 2966: 2965: 2954: 2950: 2947: 2943: 2942: 2941: 2934: 2928: 2924: 2920: 2916: 2910: 2905: 2901: 2895: 2891: 2887: 2880: 2876: 2872: 2870: 2864: 2858: 2857: 2856: 2854: 2850: 2846: 2841: 2835: 2826: 2822: 2815: 2812: 2811: 2802: 2796: 2789: 2785: 2784: 2779: 2776: 2771: 2770: 2769: 2764: 2763: 2762: 2751: 2747: 2743: 2741: 2738: 2734: 2733: 2732: 2731: 2724: 2721: 2716: 2714: 2711: 2710: 2705: 2704: 2681: 2680: 2679: 2675: 2668: 2665: 2664: 2655: 2654: 2653: 2652: 2651: 2650: 2647: 2638: 2635: 2632: 2629: 2626: 2625: 2624: 2619: 2615: 2610: 2607: 2604: 2601: 2600: 2595: 2591: 2587: 2586: 2579: 2576: 2571: 2570: 2569: 2568: 2565: 2562: 2557: 2556: 2555: 2550: 2549: 2548: 2540: 2539: 2538: 2537: 2533: 2532: 2525: 2522: 2518: 2517: 2516: 2515: 2512: 2509: 2504: 2503: 2502: 2497: 2496: 2495: 2487: 2485: 2480: 2476: 2475: 2474: 2473: 2470: 2467: 2463: 2460: 2456: 2455: 2453: 2444: 2441: 2440: 2439: 2433: 2429: 2426: 2422: 2418: 2414: 2410: 2405: 2404: 2403: 2399: 2394: 2391: 2388: 2386: 2383: 2382: 2377: 2376: 2353: 2344: 2341: 2338: 2329: 2326: 2321: 2318: 2315: 2306: 2303: 2301:organization? 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136: 130: 127: 123: 122: 114: 112: 111: 107: 104: 100: 99: 95: 93: 92: 88: 85: 81: 80: 76: 73: 70: 69: 64: 60: 55: 53: 52: 44: 40: 36: 35: 34: 28: 25: 22: 18: 17: 2961: 2958: 2933:source check 2912: 2906: 2893: 2889: 2885: 2883: 2842: 2839: 2809: 2808: 2767: 2766: 2760: 2759: 2708: 2685: 2662: 2661: 2642: 2622: 2617: 2597: 2589: 2553: 2552: 2546: 2545: 2500: 2499: 2493: 2492: 2483: 2479:The Fat Duck 2468: 2451: 2442: 2437: 2412: 2408: 2401: 2380: 2357: 2351: 2342: 2336: 2324: 2322: 2313: 2304: 2297: 2291: 2258: 2252: 2243: 2231: 2222: 2198: 2180: 2170: 2165: 2156: 2146: 2135: 2133: 2125: 2120: 2119: 2093: 2092: 2074: 2061: 2054: 2038: 2034: 2030: 2024: 2018: 2013: 2008: 1998: 1992: 1983: 1977:Notable uses 1976: 1972: 1968: 1964: 1960: 1956: 1952: 1940: 1917: 1911: 1907: 1892: 1879: 1864: 1856: 1852: 1845: 1815:Notable uses 1814: 1807: 1796: 1773: 1769: 1762: 1761: 1748: 1744: 1730:Article talk 1729: 1728: 1725: 1706: 1657: 1656: 1635: 1611: 1608:and and done 1604: 1595: 1592: 1589: 1585: 1584: 1568: 1550: 1544: 1535: 1522: 1504: 1503: 1496: 1483: 1473: 1467: 1458: 1449: 1440: 1434: 1425: 1416: 1358: 1342: 1332: 1326: 1317: 1281: 1275: 1254: 1240: 1231: 1213: 1207: 1189: 1180: 1166: 1159: 1141: 1131: 1124: 1112: 1103: 1097: 1088: 1073: 1059: 1050:(references) 1049: 1040: 1036: 1025: 1014: 1012: 1006: 997: 991: 981: 975: 965: 959: 951:"separating" 949: 943: 934: 923: 914: 908: 898: 892: 883: 877: 868: 862: 853: 841: 840: 800: 790: 783: 767: 760: 742: 741: 726: 725: 712: 701:Instructions 597: 576: 540: 536: 532: 531:Bring these 514: 510: 506: 505:Bring these 489:Ham and eggs 462: 458: 454: 450: 439: 438: 416: 366: 320: 276: 214:WikiProjects 183:Good article 182: 164: 157: 155: 146: 138: 108: 89: 49: 47: 43:please do so 31: 30: 26: 2900:Sourcecheck 2618:Partly done 2438:Reception: 2402:Partly done 2065:tangential. 1975:), and the 1876:GA criteria 1861:euphemistic 1717:visual edit 1679:Peer Review 815:word choice 715:transcluded 612:transcluded 596:. List any 581:select here 549:Burger King 270:Food portal 110:Peer review 103:May 9, 2012 2983:Categories 2970:Report bug 2774:Review me! 2746:gastronomy 2599:The Jungle 2560:Review me! 2507:Review me! 2484:Restaurant 2051:template). 1614:Racepacket 1351:real bacon 1346:I think... 1312:January 19 1294:Racepacket 1042:verifiable 836:strength. 730:Racepacket 668:Authorship 654:GA toolbox 163:(pictured) 145:column on 37:under the 2953:this tool 2946:this tool 2863:dead link 2409:the title 2325:should be 2259:Origins: 2166:Recipes: 2025:Stability 1980:standard. 1965:Reception 1914:. Thanks 1859:is a bit 1853:Reception 1282:Pass/Fail 1142:(focused) 727:Reviewer: 691:Templates 682:Reviewing 647:GA Review 566:WP:Trivia 493:Soy sauce 461:status: 135:Main Page 2959:Cheers.— 2788:Doom Bar 2486:magazine 2121:Comments 1865:LA Times 1547:denature 1505:Comments 1497:Not done 1160:Not done 696:Criteria 575:Add the 543:status: 517:status: 368:inactive 204:GA-class 115:Reviewed 51:reassess 2886:checked 2867:tag to 2849:my edit 2720:Acdixon 2646:Acdixon 2575:Acdixon 2521:Acdixon 2459:Acdixon 2425:Acdixon 2298:finally 2072:Yunshui 2058:added). 2039:History 2035:Origins 2014:Recipes 2009:Neutral 1957:Origins 1890:Yunshui 1770:Thanks 1740:history 1721:history 1707:Article 1577:colloid 1509:SmartSE 1391:case... 1334:answer. 1276:Overall 1015:italics 819:fiction 791:(prose) 749:Mustard 398:history 323:on the 137:in the 74:Process 2894:failed 2859:Added 2126:Lead: 2062:Length 2055:Images 1989:recipe 1233:images 1208:stable 1206:It is 1184:policy 1123:It is 1035:It is 821:, and 811:layout 782:It is 771:review 501:Yogurt 210:scale. 96:Listed 77:Result 2768:Vesey 2554:Vesey 2501:Vesey 2157:bacon 2003:WP:RS 1842:WP:OR 1822:WP:RS 1749:Watch 1632:Taste 1556:says? 1507:from 823:lists 773:(see 717:from 545:Apple 527:Sugar 497:Sushi 481:Drink 477:Curry 473:Bread 408:purge 403:watch 287:drink 238:Bacon 2890:true 2821:talk 2810:Worm 2795:done 2761:Ryan 2674:talk 2663:Worm 2590:that 2547:Ryan 2494:Ryan 2452:Done 2417:Emmy 2352:Done 2337:Done 2314:Done 2253:Done 2232:Done 2181:Done 2147:Done 2105:talk 2094:Worm 2046:cite 2012:the 1959:and 1880:most 1851:The 1830:and 1736:edit 1713:edit 1669:talk 1658:Worm 1643:talk 1618:talk 1605:Done 1569:Done 1536:Done 1513:talk 1484:Done 1468:Done 1450:Done 1435:Done 1417:Done 1343:Done 1327:Done 1298:talk 1113:Done 1098:Done 1039:and 1026:Done 1007:Done 992:Done 976:Done 960:Done 944:Done 924:Done 909:Done 893:Done 878:Done 863:Done 842:Worm 807:lead 805:for 775:here 761:Done 747:and 734:talk 568:and 553:Fish 519:Beer 485:Food 469:Beef 418:here 393:edit 285:and 283:food 71:Date 2927:RfC 2904:). 2892:or 2877:to 2748:or 2596:'s 2172:me. 2138:."? 2031:MOS 931:is. 803:MoS 745:CTA 315:Low 2985:: 2940:. 2935:}} 2931:{{ 2902:}} 2898:{{ 2865:}} 2861:{{ 2823:) 2798:}} 2792:{{ 2709:20 2676:) 2423:. 2381:20 2107:) 2049:}} 2043:{{ 1941:20 1912:GA 1908:FA 1827:, 1824:, 1797:20 1753:• 1738:| 1719:| 1715:| 1671:) 1645:) 1620:) 1515:) 1300:) 1284:: 1278:: 1261:: 1253:b 1247:: 1239:a 1216:: 1210:. 1192:: 1186:. 1144:: 1140:b 1134:: 1130:a 1127:. 1080:: 1076:OR 1072:c 1066:: 1058:b 1052:: 1048:a 1045:. 827:: 817:, 813:, 809:, 799:b 793:: 789:a 786:. 769:GA 736:) 551:, 547:, 541:FA 537:GA 525:, 521:, 515:FA 511:GA 499:, 495:, 491:, 487:, 483:, 479:, 475:, 471:, 459:GA 445:: 342:/ 236:: 54:it 45:. 2972:) 2968:( 2955:. 2948:. 2819:( 2817:· 2702:a 2699:v 2696:o 2693:n 2690:e 2687:J 2672:( 2670:· 2374:a 2371:v 2368:o 2365:n 2362:e 2359:J 2103:( 2101:· 2080:水 2078:‍ 2076:雲 1934:a 1931:v 1928:o 1925:n 1922:e 1919:J 1898:水 1896:‍ 1894:雲 1790:a 1787:v 1784:o 1781:n 1778:e 1775:J 1745:· 1742:) 1734:( 1726:· 1723:) 1711:( 1667:( 1665:· 1641:( 1616:( 1511:( 1296:( 1259:) 1245:) 1078:) 1074:( 1064:) 1017:. 825:) 801:( 751:. 732:( 583:. 561:. 455:B 371:. 327:. 216:: 151:. 143:" 139:" 56:.

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