text:
Cookbook:Ghanaian Peanut Soup (Nkatenkwan)

Nkatenkwan, a Ghanaian stew, is a comforting and flavorful dish that blends the nuttiness of peanuts or groundnuts with the richness of palm oil, tomatoes, mixed chiles, onions, garlic, and either meat or fish. Considered one of Ghana's beloved national dishes, nkatenkwan is commonly referred to as peanut butter soup or groundnut soup. Although its origins are attributed to the Hausa people, this delightful soup is enjoyed throughout the country.

Ingredients

 * 3 lb bone-in chicken pieces
 * 6 kpakpo shito chile peppers
 * 2 whole onions
 * 3 garlic cloves (optional)
 * 1-inch piece fresh ginger
 * 3 large ripe tomatoes
 * 4 cups chicken stock
 * 2 bay leaves
 * ½ cup unsweetened peanut butter
 * 2 cups water
 * 10 okra pods

Procedure

 * 1) Start by placing the chicken pieces in a pot. Leave the onions whole, but trim off the top and bottom edges before adding them to the pot.
 * 2) Add the whole tomatoes to the pot, making sure to remove the tough cores. You can either grate the garlic and ginger or add them whole, as they will be processed later.
 * 3) Add the bay leaves, kpakpo shito peppers, and chicken stock in the pot. Bring the mixture to a boil and then let it simmer until the chicken becomes tender.
 * 4) While the soup is simmering, it's time to prepare the peanut sauce. Take another pot and combine the peanut butter with ½ cup water. Mix well to ensure the peanut butter blends smoothly with the water.
 * 5) Place the peanut sauce over high heat and gradually add the remaining water. Allow it to simmer for about 20 minutes until the peanut oil rises to the surface.
 * 6) Once the onions and tomatoes have softened, remove them from the broth and transfer them to a blender. For those who prefer a spicier soup, you can add some additional kpakpo shito peppers at this stage. Process the mixture in the blender until smooth, then pour it back into the soup and stir. Let it simmer for an additional 5 minutes.
 * 7) Gently pour the peanut sauce into the soup and continue simmering for 15 minutes.
 * 8) Briefly boil the head and tail of the okra before adding them to the soup,
 * 9) Taste the soup and adjust the seasoning with salt and chili powder according to your preference.
 * 10) Serve alongside fufu or your preferred accompaniment.


text: User:Alnaling/sandbox

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

title: User:Alnaling/sandbox


text:
Scheme Programming/A taste of Scheme/Solutions

Evaluating
Parentheses are used in Scheme to apply a procedure to operands. The inner expression  evaluates to. This means that we are now left with, but 9 is not an procedure so it cannot be applied, hence the error.


text:
Cookbook:Maffé (West African Peanut Stew) II

Mafe is a spicy and delicious African peanut stew. It is eaten throughout Africa, especially by the people of Ivory Coast.

Ingredients

 * 4 tablespoons vegetable oil
 * 2 onions, neatly minced
 * 3 garlic cloves, neatly minced
 * 1½ teaspoons grated ginger
 * 2 cups crushed tomatoes
 * 4 chicken flavour bouillon cubes, crumbled
 * 1 cup peanut butter
 * 4 African eggplants, peeled and chopped
 * 2 sweet potatoes, peeled and chopped
 * 1 medium size green cabbage, washed and chopped
 * 4 medium size carrots, washed and diced
 * 3 medium size turnips, washed and chopped
 * 2 medium size habanero chile peppers
 * 15 medium size okra, washed, trimmed, and chopped
 * Salt to taste
 * Black pepper to taste
 * Chopped peanuts (optional)

Procedure

 * 1) In a large pot, heat the oil over medium heat.
 * 2) Add the onions, garlic, grated ginger. Cook, stirring, for about 5 minutes until the onions become translucent.
 * 3) Add the tomato paste, bouillon cubes, and 6 cups (about 1.5 litres) hot water. Simmer over low heat for 10 minutes.
 * 4) Stir in the peanut butter until fully incorporated. Add the eggplant, sweet potatoes, green cabbage, carrots, turnips, and habanero, then stir carefully to avoid fully crushing the habanero.
 * 5) Cover and cook for about an hour over low heat until thickened.
 * 6) Stir in the okra, then season with salt and black pepper to your desired taste. Cook for about 30 minutes until the vegetables become soft.
 * 7) Remove the chilli pepper and sprinkle it with peanut butter if you will like and if not leave it like that.
 * 8) Serve hot.


text:
Scheme Programming/Numbers and Expressions/Solutions

Evaluation steps
(* (- 7 (/ 9 3)) (* 10 (- 15 3) (+ 4 2))) = (* (- 7 3) (* 10 (- 15 3) (+ 4 2)))  = (* 4 (* 10 (- 15 3) (+ 4 2)))  = (* 4 (* 10 12 (+ 4 2)))  = (* 4 (* 10 12 6))  = (* 4 720)  = (* 4 720)  = 2880


text:
Cookbook:Poisson Braise (Ivorian Grilled Fish)

Poisson braise is an Ivory Coast dish, usually eaten after work. It is also an affordable meal that can be enjoyed with any cold drink of your choice.

Ingredients

 * 6 tablespoons extra-virgin olive oil
 * 5 cloves of garlic, finely chopped
 * 1 cup fresh lemon juice
 * 3 pinches salt or to taste
 * 3 pinches grated red or black pepper
 * 4 tablespoons all-purpose fish seasonings (e.g. grated garlic, cilantro,basil, thyme, paprika, salt, and pepper)
 * 4 ea. (32 oz) swordfish fillets, deboned
 * 2 large tomatoes, neatly diced
 * 2 medium-size onions, neatly diced
 * 2 medium-size yellow bell peppers, neatly diced
 * 2 medium-size zucchini, neatly diced
 * 2 dashes tabasco sauce
 * 1 can (14 oz) tomato paste

Procedure

 * 1) Combine 4 tablespoons of the extra- virgin olive oil in a large bowl, then add all the finely chopped garlic, lemon juice, 2 pinches of salt, 2 pinches of either the red or black pepper, and all of the fish seasonings. Mix them together very well to make a marinade.
 * 2) Add the fish to the marinade, cover, and marinate in the fridge for about an hour.
 * 3) Combine the tomatoes, onions, yellow pepper, zucchini, tabasco sauce, remaining extra-virgin olive oil, salt, and pepper in a bowl. Set aside.
 * 4) Remove the fish from the fridge.
 * 5) Heat a greased stovetop grill or skillet over medium heat. Add the fish and cook for at least 5 minutes. Flip and cook the other side for about another 4 minutes.
 * 6) While the fish is cooking, put half of the tomato paste mixture onto a sheet pan and bake in a 350°F oven for about 7 minutes.
 * 7) Put the remaining half tomato paste mixture on the plate followed by each one of the sword fish fillets. Garnish with the slice from the remaining lemon.
 * 8) Serve with a side dish such as white rice or attieke.


text:
User:Wolverine XI

Hi I'm Wolverine XI, a male Wikimedian. I edit the English Wikibooks as a hobby, along with other Wikimedia projects like Wikimedia Commons and the Simple English Wikipedia. I joined the project on the 24th of December, 2022. I'm not really active.

I've made over 708,000 global edits on Wikimedia projects, in which 99% of those are to Wikimedia Commons. My edits on Wikibooks comprise around 0.56% of my global edits. I've not created any pages (besides my user and talk page) on the English Wikibooks.

I'm not the right person to go to for answers I'm afraid. I'm usually busy on Wikimedia Commons and hardly find the time to edit the English Wikibooks. When I eventually find the time to edit this site, I usually stick to fixing grammar and typos. I've generated zero content to the English Wikibooks, and I only wish to focus on maintenance tasks.

I can go months with no edits; the project isn't particularly one of favorites. The community here is quite small compared to mega projects like Commons or en-wiki. Nevertheless, the books here are quite interesting. I believe I've said all that I needed to say.

Userboxes
My userboxes ;)

title: User:Wolverine XI


text:
User talk:Wolverine XI

Capitalization of "White" and "Black" in chess pages
Hello, I noticed you changed some instances of "White" and "Black" to be lowercase in some of the chess-related pages. Those words should be capitalized when referring to a player. Thank you for your consideration. ISaveNewspapers (discuss • contribs) 22:21, 27 July 2023 (UTC)

 * Thanks for letting me know.  Mr.20  📨  •  Recent edits )  10:07, 3 December 2023 (UTC)

title: User talk:Wolverine XI


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Biographies/Lewis George Pimblett

Lewis George Pimblett
Lewis George "Lou" Pimblett, together with W. Jewell, established an experimental broadcasting station at Wagga Wagga in 1923, apparently under the auspices of the amateur licence of 2ZE (Frank John Federal Laker), Deniliquin. The station was owned by their business "Riverina Wireless Supplies." It broadcast regular concerts and special programming in 1923 and 1924. A company was formed in 1924 with substantial capital, to take over the business and to hold a B class broadcasting licence. The licence was granted in 1924, but by this time financial support had been lost and the B Class station never operated on air.

A comprehensive biography of Lewis George "Lou" Pimblett has not yet been prepared for this Wikibook, however the following resources have been assembled in preparation:

 * Research - Lewis George Pimblett - Summary of research to date

 * Transcriptions and Notes - Lewis George Pimblett - More than 10 transcriptions

 * Photos, QSL cards and other graphics - Lewis George Pimblett - Nothing uploaded as yet, no relevant QSLs held

 * Incubator of Wikipedia Article on Lewis George Pimblett - Coming real soon now!

Key internet links:

A comprehensively researched and well illustrated article about the life of Lew, but with only brief reference to the Riverina Wireless Supplies days: Lewis George Pimblett - Inventor Of Harbord + Mona Vale: Toymaker Of 'Pim's Toys' + First Speaking Robot Maker Of 1952

First World War Embarkation Roll - Lewis George Pimblett

Bubble Pipe Patent


text:
History of wireless telegraphy and broadcasting in Australia/Topical/Biographies/Lewis George Pimblett/Notes

1902 05
Death notice for Pimblett's mother "PIMBLETT.— On the 14th May, at the residence of her husband, the beloved wife of W. C. Pimblett, of Beaufort, aged 46 years."

1923 09
Apparent first transmission from Riverina Wireless Supplies, but from Deniliquin "WIRELESS IN WAGGA. While Wagga people were enjoying the eisteddfod competitions, pictures and other amusements last evening, little did they know of the delight that was the lot of a small band of persons gathered around the wireless outfit of Mr. Russell Anderson in Crampton-street, to whose aerials a fine receiving set had been attached by Mr. L. G. Pimblett, of the Riverina Wireless Supplies Co. This company had arranged a concert in Deniliquin, the items in which were to be transmitted by wireless. The musical numbers — instrumental and vocal — were heard with wonderful distinctness, though it was unfortunate that the concert was marred by the unusually stormy conditions, the atmospheric disturbance at times being very great. However, the music heard was delightful, and the experience novel, especially when during the evening some very fine concert items were picked up from Rose Bay, Sydney. The delight of the little company of 'listeners-in' was great when at the end of the Deniliquin concert, a little after 9.30, the playing of the National Anthem was clearly heard and then the voice of the conductor of the concert saying 'good-night' in clear and distinct tones to his friends in Wagga — his voice traversing the couple of hundred miles, without the aid of any wires, as in ordinary telephony! This little demonstration, revealed the wonderful, possibilities of wireless, and Mr. Pimblett is of opinion that when his company opens business shortly in Wagga it will have no difficulty in placing a large number of private 'sets,' by which people will be able to hear concerts taking place hundreds of miles away and receive messages from their distant friends with the greatestof of ease."

1923 12
Pimblett & Jewell's company negotiating for a Class B licence & seeking business "RIVERINA WIRELESS SUPPLIES. Commonwealth Bank Buildings, Wagga Have made all necessary arrangements for up-to-date Showrooms and demonstrating Parlour. And are negotiating for the erection of a high powered BROADCASTING STATION to disseminate from Wagga News, Market Reports and Musical Entertainment throughout the Riverina. We have had the experience and can talk to you on the subject. Beware of the inexperienced. We are at your service and will advise you free of any obligation."

Detailed announcement of commencement of operations of Riverina Wireless Supplies with Pimblett and Jewell "WIRELESS IN WAGGA. NEW SERVICE INSTALLED. Ever since wireless was introduced into the county districts, Wagga and the Riverina have been actively interested in the science which possesses such a wealth of possibilities. Some months ago a company was formed in Deniliquin called the Riverina Wireless Supplies. The company decided to restrict its operations to the Riverina and to establish its headquarters at Wagga. The object of the company was to install a distributing station at Wagga for the whole of Riverina and to establish a supply centre. Many people have been interested in the erection of a wireless aerial at the back of the Commonwealth Bank. This aerial marks the definite establishment of the company's headquarters here. Mr. W. Jewell, a representative of the company, has been in Wagga for the past month supervising the erection and installation. A few days ago he was joined by Mr. L. G. Pimblett, and in a room above the bank they are experimenting day and night, putting in the pioneer work for the establishment of a wireless service. Both Mr. Jewell and Mr. Pimblett will welcome any inquiries from interested people, and in a few days they will have a good stock of wireless equipment on hand. For the time being the company will confine itself to experimental transmissions. Afterwards regular concerts will be given. The programmes will be varied, with piano-forte solos, vocal and instrumental numbers and possibly items of news. The company will be able to arrange concerts at private houses."

1924 02
Pimblett broadcasts a programme of music from the Riverina Wireless Supplies station for the opening of the new CofE Hall "ST. LUKE'S NEW HALL. OPENING CEREMONY LAST NIGHT. The little band of voluntary workers who have been giving much of their spare time for many months on the erection of a hall adjoining St. Luke's Church were adequately rewarded for their labors when, last night, about 200 people gathered to witness the opening of the hall, which ceremony was performed by the Ven. Archdeacon Pike. In formally declaring the hall opened the Archdeacon said that the building was chiefly intended for the purposes of a Sunday School for the Church of England parishioners of South Wagga. It was also their intention to make it a hall for various social functions for the people of that part of Wagga irrespective of their creed. He hoped that in the future they would be able to install a small motion picture plant. The building was largely constructed by voluntary labor. The people of that part of Wagga had done splendid work in the past ten years. After having told the assemblage that the building had cost £650 to construct and that £52/6/8 had already been promised to liquidate this debt, the Archdeacon then made an appeal for further funds, stating that he would start the first £100 with a donation of £3/3/. Ald. Hardy said that he would start the second £100. Donations came freely, and the fund was the richer by £52/13/4, when the Archdeacon closed the appeal for that night. Other speakers included Mr. H. A. Hansard, whom the Archdeacon described as the father of the Sunday School,' having commenced it during the Easter of 1914, Mr. Day and Aldermen Hardy and Gormly. During the evening Mr. L. G. Pimblett, of the Riverina Wireless Supplies Co., broadcasted a programme of music. A euchre party and dance followed. The following were the prize winners in the euchre tournament:— Ladies, Mrs. Gore and Miss O'Shea; consolation prize, Mrs. Peech. Men, Mr. E. Taylor and Mr. O. Black; consolation prize, Mr. C. McDonald."

Pimblett broadcasts a further programme of news from the Riverina Wireless Supplies station "NEWS BY WIRELESS. 'Hello, Hello, Hello, everybody! Riverina Wireless Supplies speaking.' Mr. Pemblett (sic), of the Riverina Wireless Supplies experimental station, was clearly heard by wireless receiving experimenters in many parts of New South Wales and northern Victoria when he began broadcasting at 3.15 o'clock yesterday afternoon, the day's news, read from yesterday's 'Daily Advertiser.' Throughout the reading and the musical programme given the transmission was clear and distinct. The distribution had been well announced by radio, and a large number of amateurs with small and large sets were 'listening in.' Outback farmers heard the general news and the market reports several hours before they received their daily papers."

1924 03
Pimblett plans an outside broadcasts of speeches from the Empire Hall from the Riverina Wireless Supplies station "SPEECHES TO BE BROADCASTED. For the after-dinner speeches at the Empire Hall, Riverina Wireless Supplies, Ltd., will attempt to broadcast the proceedings by means of an amplifier connected to a telephone in the hall, which, in turn, will be connected with another amplifier at the broadcasting station. Preliminary experiments will be carried out this morning. Last night the Greater Wagga League received a telegram from the farmers, who were then at Narandera, stating that the arrangements which had been made at Wagga, and of which they had been informed, met with their full approval. They would leave Narandera at 6 o'clock this morning."

Riverina Wireless Supplies station to broadcast to the Wagga Life Saving Club's carnival "BEACH CARNIVAL. FOR THE HOSPITAL The Wagga Life Saving Club's Carnival in aid of the Wagga District Hospital, which was postponed on February 23 will take place on Saturday next. There will be an attractive programme of swimming events, canoe races, etc., and during the evening session a powerful wireless receiving set will be installed. The most important news of the day from Sydney and Melbourne will be broadcasted to the Wagga beach. Madame Hilda Sedgley and Mr. Walter Smith have kindly consented to contribute musical items gratuitously and these will be broadcasted from the Riverina wireless station and will be heard by persons with wireless receiving sets throughout New South Wales and Victoria. With the aid of amplifiers and loud speaking reproducers which will be installed on the lawn near the Wagga Beach the wireless programme should be heard by all present at the carnival."

Pimblett again broadcasts from the Riverina Wireless Supplies station, demonstrating broadcasting to the Wagga High School's P&C Assoc "HIGH SCHOOL P. AND C. MOVEMENT GAINING SUPPORT. The enthusiasm that characterised the formation of the Wagga High School Parents' and Citizens' Association was again in evidence at the first meeting of the Association, held at the Town Hall last night. In the absence of the president, Mr. R. H. Blamey took the chair. After considerable discussion a constitution and by-laws which had been framed by the Executive, were adopted. Among other things, the by-laws provide that the annual membership fee shall be 1/- and a general meeting of the Association shall be held at the High School on the second Thursday in the month. During the evening Mr. Lou Pimblett, of the Riverina Wireless Supplies Co., gave a demonstration of broadcasting. A cabinet four valve receiving set with an indoor aerial was installed in the Council Chamber and it picked up a musical programme sent from the company's station at the Commonwealth Bank buildings. The various items were transmitted very clearly and the demonstration was remarkably successful. Replying to a vote of thanks, Mr. Pimblett said that his company was desirous of helping in every way the Association and the school."

As previous, Pimblett undertakes outside broadcasts of speeches from the Empire Hall from the Riverina Wireless Supplies station "THE DINNER. PARLIAMENTARIANS ATTEND. THE WEST WANTS IRRIGATION. Nearly one hundred and fifty persons were present at the dinner given by the Greater Wagga League to the visitors at the Empire Hall, Wagga, last night. The Wagga district men were representative of all sections of the community. The Hon. R. T. Ball, M.L.A., Minister for Works and Railways, and the Hon. J. F. O'Regan, M.L.C. attended. After the dinner several speeches were made by guests and hosts. For the Greater Wagga League, Mr. H. E. Gissing, president, welcomed the guests. They had already travelled 500 miles, and he hoped that before they covered the 500 miles of the return journey they would have seen and learned much and would have found much pleasure in the learning. Ald. D. T. Byrnes, the Mayor, on behalf of the citizens of the town, welcomed the Western men. He expressed gratification at the visitors' coming and at their mission and hoped that they would achieve their ultimate aim of obtaining a weir across the Macquarie River for a western irrigation scheme. Knowing the country, Mr. Byrnes knew that the execution of the scheme would be for its great benefit and to the benefit of the State. 'Such an inter-district visit as this is of great value to both hosts and guests,' Mr. Byrnes said. 'This is the first I have known that is of such significance. I believe that its result will be the widespread adoption of the policy of our western visitors.' Mr. A. E. Fuller, vice-president of the Macquarie Valley Water Conservation and irrigation League, and a brother of the Premier of New South Wales, Sir George Fuller, thanked the Greater Wagga League for its welcome, and congratulated it on its excellent organisation of the reception. He spoke highly of Wagga as the party had seen it, commenting specially on the width of its streets. THE VISITORS' MISSION. Yesterday we saw part of a tremendous irrigation scheme which, though it has been under development for sixteen years, is now only one third complete,' said Mr. Fuller, 'In the west we have too many droughts. We need irrigation to protect us against them. Some years ago the Government officers made a survey of the Macquarie Valley. Surveyor Ritchie and Mr. Wade, chief engineer, formulated a scheme which we are now following. At Burrandong, sixteen miles above Wellington, two hills are close together. Above them the valley widens out. The scheme is to build at the place where the hills are close a dam, as big as Burrinjuck, across the junction of the Cudgagong and Macquarie Rivers. From this scheme, 200,000 acres toward Narromine could be irrigated. Four to five years ago the league of which the visitors are members was formed to press the obtaining of the dam. The West has some of the finest irrigation land in Australia. Experts have declared that it would be eminently suitable for such a scheme as is proposed. The water would be run to Narromine, where a take-off weir would be built. Immediately past this are thousands of acres of red-brown cultivated irrigable land which will take all the water it can obtain. Some months ago the league sent a deputation to the Premier asking for the construction of this dam. He promised that he would refer the scheme to the Public Works Committee. The cost would be £2,000,000, but this was not as much as had been lost by droughts between Bourke and Wellington. In a few years the weir would pay for itself indirectly. Many conferences of the great district affected have been held, and the farmers are all keen to get the irrigation. The league's purpose in visiting Riverina is primarily to obtain information concerning irrigation, particularly as applied to grazing purposes. With such information, and first-hand knowledge of the subject, we can place a much stronger case before the Government. . . . The last speech of the evening was given by Mr. F. Bennett, a prominent member of the visiting party, and a native of Wagga. Speaking of his pride in Wagga, Mr. Bennett said that he was 'the youngest son of the oldest hand on the Murrumbidgee.' His father had settled on the Murrumbidgee before any others had done so. One thing of special value the visitors had been taught was the value of conservation of fodder by an ensilage method. If the Department of Agriculture were to broadcast through the West information as to the simplicity, cheapness, and effectiveness of the making of ensilage, all the farmers there would soon be using it. Soon, with better methods of farming and fodder conservation, the drier districts would not want so much drought fodder from Riverina, which would thus lose a great source of revenue. The growth of wheat, Mr. Bennett concluded, was not an economic proposition. The best thing that could be done was to combine sheep and wheat farming. (Applause). During the evening special musical items were given by Messrs. Robinson, Franklin, Paull and Stevenson, and Dr. Welsh. All were well given and warmly received. Later in the evening speeches made by Messrs Ball and Griffiths were broadcasted by Riverina Wireless Supplies. Ltd. ON TO BURRINJUCK. At 8 o'clock this morning the visitors leave Wagga. They first visit the power house and pumping plant, at the invitation of the Mayor, and will then continue their journey accompanied as far as Borambola and Wolkolena Stations by representatives of the Greater Wagga League. After inspecting the irrigation schemes on these stations they will proceed to Gundagai and thence to Burrinjuck."

As previous, listener report "INTERESTED IN IRRIGATION. The Macquarie Valley Water Conservation and Irrigation Committee, consisting of twelve car loads or more of farmers, shire engineers, and shire clerks and others interested in the project of a water conservation scheme in the Macquarie Valley, have been on a lengthy motor tour this week. The party, which consisted of residents from Narromine, Dubbo, and Wellington, drove from Narromine to the Murrumbidgee Irrigation Areas. While on the Areas they crammed a week's inspection into two days. On Tuesday they travelled all over Griffith, inspecting farms, etc., and arrived at Leeton on Wednesday, when 69 sat down for dinner at Andy McInnes' 'Deniliquin Cafe'. It was all bustle then to get away to the Yanco Experiment Farm, the Cannery, Butter Factory, etc. At 4.30 p.m. the party decided to go straight on to Narandera on account of the approaching storm. On Thursday morning an early start was made for Berembed Weir, where another rush inspection was made. The party was put on the road for Wagga and last night we heard them (by wireless in McInnes' Cafe) being entertained in Wagga. After hearing a couple of orchestral items, the Hon. R. T. Ball, M.L.A., Secretary for Public Works and Minister for Railways and State Industrial Enterprises, spoke on several proposed water conservation works that had been investigated by his Department. One of the party, a Mr. Fisher we believe, then spoke on the Macquarie Valley project and how they proposed with the aid of irrigation to grow fodder, etc. The speaker said they had had a good trip, travelling to Forbes, then on to the Murrumbidgee Irrigation Areas. The committee hoped to make their report in a few days time and then the scheme would be submitted to Parliament. The speaker desired to thank all those who had so kindly helped to make the trip so interesting and assisted them in gathering important data. He also desired to thank the Hon. Mr. Ball for his promise of assistance. The next wireless item was a song and chorus, then the Wagga Wireless broadcasting station informed us, they would adjourn our entertainment for half an hour while they tried to get Farmers Broadcasting station in Sydney. Evidently they succeeded in hearing Farmers, because they forgot all about us sitting in McInnes' cafe and we heard no more. The speakers were clear and as distinct as if speaking in the room, instead of being 100 miles away. Mr. McInnes says the grating noise you hear so much is caused by the air being disturbed by electric disturbances in the air. The best night for listening to wireless is on a wet night when the rain is pouring down. We are now anxiously waiting for a wet night."

As previous, Riverina Wireless Supplies station broadcasts to the Wagga Life Saving Club's carnival "HOSPITAL CARNIVAL. ON THE WAGGA BEACH. RESULTS OF EVENTS. On Saturday, an afternoon that was sunny, but was chilled by winter breezes, the Wagga Life Saving Club's Hospital benefit carnival was commenced on the Wagga beach. 'Cold was the river and cold was the breeze,' and swimmers were not sufficiently enthusiastic to stay in the water longer than their races required. However, a good display was given in competitive events, and in the Club's exhibition of life saving by reel and line. In the 100 yards race Ross Miller (sen.) was the winner, with R. Wunsch as runner up, but in the 220 yards he was not able to make up the ten seconds of Wunsch's start. On the beach and the bank above it many children played through the afternoon. Older folk made the beach and river bank a promenade ground and bought freely of the wares displayed on the beach stalls. At night the crowd, which was a little greater, was well entertained. The results of the afternoon session's swimming races were:— 33 yards youth's handicap (boys under 16): H. Thompson (scr.) 1; A. Blamey (5 secs.) 2. 100 yards handicap: R. Miller (scr.) 1; R. Wunsch (5 sec) 2. 220 yards Beach Handicap: R. Wunsch (10 secs) 1: R. Miller (scr.) 2. Several novelty competitions for children were conducted. The winners of these were: Sand modelling, Florrie Ruskin (map of Australia) 1: J. Bell (model of barge) 2. At night an interesting wireless programme was conducted by the Riverina Wireless Supplies. It consisted of vocal items contributed by Madame Hilda Sedgely, heard to best advantage in 'Sink, Red Sun,' and Miss Mollie Lockwood. Several items of the day's news made available by the 'Daily Advertiser' were received clearly. 'The Great Gavan' made the crowd merry by his brilliant ventriloquism. In both the afternoon and evening sessions the ladies of the Life Saving Club worked well and did much in raising the £20 which is to be given to the Wagga Hospital as the financial result of the carnival."

Wagga Radio Club experiments with vehicular reception of the Riverina Wireless station "WIRELESS WHILE MOTORING. WAGGA PARTY ENTERTAINED. That the Wagga Radio Club is an active body and intends to make full use of its experimental license, is apparant from the following facts. Yesterday afternoon, four enthusiastic members of the Club, working in conjunction with the Riverina Wireless Supplies Co., set out on an experimental tour in a motor car. They journeyed as far as Copland's Hill, carrying with them a valve radio set, with one valve amplifier. Throwing a wire over two trees which acted as an aerial, they enjoyed an impromptu concert in the bush, the music being distinctly heard through a loud-speaker. The success of their first venture, led the experimenters to try a further experiment. This time, about 120ft of high tension wire was wound round the motor car and, with a piece of wire gauze dragging along the road, at the rear of the car, which acted as an earth wire, a concert was heard clearly by the occupants of the car, all the way into Wagga. This is probably the first occasion on which a radio concert has been heard while travelling in a motor car in Riverina, and possibly, in the State."

The start of the WJAZ misidentification debacle, WJAZ Chicago to broadcast for Australia on March 30 "HELLO, CHICAGO! WIRELESS TELEPHONY MELBOURNE, Thursday. If all goes well, wireless enthusiasts will hear Chicago talking on the night of March 30. A bold effort to broadcast speeches and musical programmes from America will be made on that date by the Chicago 'Tribune' Wireless Station. If the experiment is successful, a new step in wireless telephony will have been made. Australasian experimenters are asked, therefore, to listen in on March 30, and to notify results. The Chicago Station's call letters are WJAZ, and the wave length will be 448 metres."

As previous "CHICAGO TO AUSTRALIA. MELBOURNE, Thursday. An interesting experiment in long-distance wireless communication will be made on Sunday evening March 30, between the hours of 9 p.m. and midnight (Sydney time), when an attempt will be made to establish wireless telephonic connection between America and Australia. The 'Chicago Tribune,' one of the leading newspapers in the United States, has arranged to broadcast a three hours' speech and music programme for the benefit of radio enthusiasts in the Southern Pacific from its zenith wireless broadcasting station on Edgewater Beach Hotel, Chicago. Extra power will be used, and a special organisation has been created in the endeavour to reach Australia and New Zealand. The station call at Chicago from which the broadcasting will be transmitted is W.J.A.Z., and the wave length will be 448 metres."

Pimblett included in experiments by Wagga Radio Club in vehicular reception "RADIO CLUB'S EXPERIMENTS. The Junction and the Racecourse hotels were the scenes of impromptu concerts yesterday afternoon. Numbers of people also enjoyed entertainments in the streets. The stage setting was a motor car, and the artists were Messrs Anderson, Pimblett and McGarry, members of the Wagga Radio Club. Following on the success of their experiments in radio telephony last week these enthusiastic members conducted further experiments yesterday. In conjunction with the Riverina Wireless Supplies Co., and using an indoor aerial with no earth wire, music, broadcasted by Mr B. Melrose, who played a violin in the Commonwealth Bank Buildings, was reproduced through a loud speaker, while the three experimenters mentioned were travelling in a motor car. Not wishing to confine the unique joys of the position to themselves, they stopped the car at several points on the road, and on each occasion were quickly surrounded by a curious and wondering throng, which listened attentively until the car again moved on."

As previous, further reporting "RADIO ON ROAD. A few feet of wire, a receiving set, a piece of fly-proof door netting, and an amateur knowledge of wireless, enabled a picnic party, some miles from Wagga, to enjoy a programme of music sent out by the Riverina Wireless Company from its Wagga experimental station. The party went a few miles out of town, wound the wire round the hood of the car, until it looked like a cage, and made an earth line by attaching a piece of gauze wire, which they threw out behind. They got results from this with the 'phone receivers, but they were not satisfactory, so the gear was overhauled, and the party experimented further, and with pronounced success. Trailing the wire netting behind them, they drove the car 15 miles an hour, covered a lot of country, and finally made a short tour of the town streets, hearing all the time the music from the station."

1924 04
Listeners across Eastern Australia hear Riverina Wireless Supplies with similar programming to WJZ Chicago and assume the latter "WAS CHICAGO SPEAKING? In these days of wonderful results with distance wireless telephony almost anything is possible and the listeners-in at Sydney on Sunday night could be forgiven for believing that they heard messages broadcasted from Chicago. It is fairly certain, however, that Chicago was not speaking at the time. It appears that a radio company had arranged to cut out all transmission between certain hours on Sunday night in Sydney because arrangments had been made that the Chicago 'Tribune' should send out messages from the roof of its office and an effort would be made to pick the messages up at Sydney. It was expected that part of a speech by Mr. W. M. Hughes and some band items would be broadcasted by the 'Tribune.' A number of listeners-in at Kempsey and other parts of the State and many Sydney experimenters picked up messages between 7.30 and 8 o'clock. They believed they had caught fragments of a speech, and naturally assumed that it was Mr. Hughes's. They also heard a jazz band playing 'Carolina,' 'Chicago,' and other jazz music. It now transpires that the messages were from Wagga and not from Chicago. We learn that the Riverina Wireless Supplies Co., which has a station in the Commonwealth Bank Buildings, Fitzmaurice street, was transmitting between 7.30 and 8 o'clock on Sunday night. They were experimenting with a tone arm from which excellent results are expected. Their wave length was 275 metres. The programme broadcast included phonograph selections among which were a jazz band selection 'Carolina,' and other jazz music. The time corresponds with the time of receiving in Sydney, and to judge by urgent messages from Sydney yesterday it appears that Wagga's programme was in some quarters mistaken for the Chicago pro-gramme."

As previous "NOT FROM CHICAGO. Wagga Wireless Numbers. SYDNEY, Wednesday. Wagga is 7000 miles from Chicago, a mere trifle of course, but of interest when wireless 'fans' record that broadcasting from Chicago was picked up by Sydney stations. What Sydney stations picked up was not broadcasting from Chicago, but from Wagga. A well-known Sydney operator tells his own tale: 'Like many others, I was anxious to hear something from Chicago, and when I first received some signals I jumped to the conclusion that they came from America, and was very pleased with myself. 'Then, suddenly, about 8.15, and at intervals afterwards, messages were signed 'Riverina Wireless Supplies, Wagga, New South Wales.' The items I heard, such as 'Chicago' and 'Carolina in the Morning' should have been enough to have told anyone that they could not have come from America. 'Both of those songs have got whiskers on them in the States now.'"


text:
User:Faberglas

A retired scientific glassblower, I'm a digital humanist using and teaching technologies to promote self-directed lifelong learning.

title: User:Faberglas


text:
User:Swiss Ball/sandbox

= "The Scientist's Method" =

3. d4
This move has the main goal - to change the pieces and bring the queen to the center field, black cannot reject the sacrificed pawn due to the loss of advantage.

Theory table
.

title: User:Swiss Ball/sandbox


text: Template:Orphan

title: Template:Orphan


text:
Cookbook:Ivorian Grilled Chicken

This is a spicy, delicious chicken meal.

Ingredients

 * 10 cloves of garlic, puréed
 * 2 pinches of black pepper powder
 * 3 tablespoons chile powder or 20 fresh puréed red habanero chillies
 * 3 tablespoons dijon mustard
 * 2 chicken bouillon cubes, crushed
 * 4 whole chicken

Procedure

 * 1) Combine the garlic, pepper, chili powder, mustard, and bouillon cubes. Pour the mixture over the chicken and massage it very well. Let rest for about 20 minutes while you prepare the grill.
 * 2) Place the chicken on the grill, turning it regularly until each piece become golden brown.
 * 3) When it is done to your taste, serve with any complimentary side such as Ivorian tomato sauce or Ivorian salad and enjoy.

title: Cookbook:Ivorian Grilled Chicken


text:
Cookbook:Soup du Pecheur (Fisherman Soup)

Soup du pecheur is a spicy and delicious dish eaten with attieke.

Ingredients

 * 5 cups water
 * 2 lb slightly grated crayfish
 * 4 medium-size onions, finely chopped
 * 4 medium-size tomatoes, finely chopped
 * 15 djansang seeds
 * 5 bay leaves
 * 1 lb shrimp
 * 4 medium-size crabs, slightly grated
 * 1 large garlic bulb, grated
 * 2 dry lemongrass leaves
 * 3 medium-size habanero peppers, neatly chopped
 * 6 tablespoons red palm oil
 * Salt to taste
 * Black pepper to taste

 * 2 lb crayfish
 * 4 lb tilapia fish
 * 2 chicken bouillon cubes, crushed
 * 750 grams attieke (cassava couscous)

Procedure

 * 1) Put 4 cups water in a saucepan, then add the crayfish, onions, tomatoes, djansang seeds, bay leaves, shrimp, crabs, garlic, lemongrass, habanero pepper, red palm oil, salt, and black pepper to your desired taste. Leave it to boil for about 30 minutes over medium heat. Make sure that the onions and tomatoes are soft at this point.
 * 2) Remove and grind the tomatoes, onions, djansang seeds, and garlic. Return them to the pot along with the fish.
 * 3) Reduce the heat to low and add the bouillon cubes. Let it cook for about 25 minutes.
 * 4) In the meantime start preparing your attieke according to the package directions.
 * 5) When the cassava couscous is hot, add the remaining red oil and salt to your desire taste. Mix it very well until the couscous turns orange.
 * 6) Serve your soup with the attieke.

Notes, tips, and variations

 * When cooking the soup, avoid using high heat as this can make the soup to boil very quickly, resulting in breaking of the fish.


text:
Cookbook:Beef Skewers with Baguette Slices

This dish is easy to prepare and it is usually as a treat during hangout with friends, families and the likes.

Ingredients

 * 1 day-old white bread roll
 * 2 red chile peppers
 * 2 shallots, peeled and finely chopped
 * 2 garlic cloves, minced
 * 5 tablespoons olive oil
 * Parsley as desired
 * 800 grams beef, cut into medium sizes
 * 2 standard eggs
 * Salt to taste
 * Cayenne pepper powder to taste
 * 4 medium-size tomatoes, sliced
 * 2 baguettes

Procedure

 * 1) Soak the old bread in lukewarm water. Squeeze well to remove excess liquid.
 * 2) Halve the chili peppers lengthwise. Remove the seeds and chop the peppers finely.
 * 3) Heat a little oil in a pan, and add the shallots and garlic. Cook until translucent.
 * 4) Add the parsley and chili pepper. Mix together and remove from the heat.
 * 5) Combine the cooked mixture with the meat, then mix with the egg and bread. Season with salt and cayenne pepper to taste.
 * 6) Form small oblong balls of the mixture and thread on wooden skewers.
 * 7) Brush with the remaining oil and cook on a hot grill, turning frequently until golden brown on all sides.
 * 8) Rinse the medium size tomatoes and remove any stems inside.
 * 9) Cut the baguette along its length into 8–10 cm pieces.
 * 10) Serve the skewers with the bread and tomato.


text:
Wikijunior:Famous Inventors/Inventors in Transportation/George Stephenson

When, Where, and to whom was he or she born?
George Stephenson was born in 1781 to Robert and Mabel Stephenson.

What was his or her childhood like?
His parents could neither read nor write. His father was on a low wage so could not afford to educate his son.

 Did You Know?
 * His first marital home was a single room in a cottage
 * When he was 25 his wife died of tuberculosis
 * His father was blinded in a mining accident shortly after

Why did this person become interested in science?
George's father Robert worked as a fireman at a pumping engine. George Stephenson's first job was a brakesman on the winding gear at a pit. He also made shoes and mended clocks.

Where did this person go to school?
At 18 George Stephenson was illiterate but saw the value of education so paid to study at night school.

What problem did he or she uncover that needed solving?

 * 1) Broken pumping machines at collieries and pits.
 * 2) Explosions occurred in mines.
 * 3) Hauling coal between the River Tees at Stockton and Darlington collieries.

What solutions had already been tried that did not solve the problem? Why wasn't it working?

 * 1) Newcomen engine and Watt engine.
 * 2) Mining lamps with naked flames.
 * 3) Haulage by road and canal between Stockton and Darlington.

What did this person invent that solved the problem?

 * 1) Steam engine using the steam blast to draw the fire he patented in 1815.
 * 2) Safety lamp or 'Geordie Lamp' around the same time as the Davy Lamp.
 * 3) Stockton and Darlington railway built to Stephenson gauge (4 foot 8 inches) later known as 'standard gauge'.

How did the invention solve the problem?

 * 1) Increased efficiency of steam engines.
 * 2) Reduction in mining explosions.
 * 3) Standardised railway gauge led to modern railways.

How has this inventor changed people and the world?
Victorians called him the father of the railways. 'Standard gauge' railway tracks are the most common gauge in the world. His was the first public steam railway.

What happened to this inventor in the end?
In 1848 he died. He appeared on the five pound note from 1990-2003.

If you could ask this inventor one question, what would you ask?
What does he think of innovation in rail transport and its utilisation and untapped potential in the world today? What does he think of electric locomotives that emerged in his later years?

If you could bring this inventor to today and tell him or her one thing, what would you tell him or her about the effect of his or her invention?
Maglev trains in China and Japan can travel at over 400kph (250mph). Wheeled high speed electric trains in China, France and Japan regularly travel at over 240kph (150mph) in normal operation.


text:
Wikijunior:Famous Inventors/Inventors in Transportation/James Starley

When, Where, and to whom was he or she born?
He was born in 1830 to Daniel, a farmer in Albourne, Sussex, England.

What was his or her childhood like?
His first job after leaving home was as an under-gardener.  Did You Know?
 * He began working at age 9.
 * His first job was on the farm.
 * An early invention he made was a rat trap.

Why did this person become interested in science?
He mended watches in his spare time and a sewing machine for his employer.

Where did this person go to school?
He ran away from home as a teenager and went to London.

What problem did he or she uncover that needed solving?
Velocipedes (bicycles) were dangerous.

What solutions had already been tried that did not solve the problem? Why wasn't it working?
Velocipedes (bicycles) had wheels of increasingly varying sizes with the front wheel larger than the rear.

What did this person invent that solved the problem?
Bicycles with differential gears and the same sized wheels at the front and back.

How did the invention solve the problem?
Bicycles became safer. Rover bicycles became synonymous with safety bicycles.

How has this inventor changed people and the world?
Modern bicycles have wheels the same size at the front and back. High wheelers disappeared.

What happened to this inventor in the end?
He died in 1881.

If you could ask this inventor one question, what would you ask?
What does he think of electric bicycles and modern bicycle shapes and materials.

If you could bring this inventor to today and tell him or her one thing, what would you tell him or her about the effect of his or her invention?
High wheelers never returned in any serious popularity.


text:
Stardew Valley/Combat

The Stardew Valley combat system is quite simple compared to most modern games. You press the left mouse button (If you are playing on a computer) and your character attacks in the direction you're facing.

title: Stardew Valley/Combat


text:
User talk:Sergiozinger

Welcome
Welcome, Sergiozinger!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally.

--Xania   talk 01:00, 10 July 2023 (UTC)

title: User talk:Sergiozinger


text:
User talk:174.251.161.215

You cannot edit for 1 day due to disruptive editing. You are welcome to contribute constructively when editing privileges are restored. You may appeal this action with a reasonable argument by adding the text below.

--Xania   talk 01:40, 10 July 2023 (UTC)

title: User talk:174.251.161.215


text:
Terve, Jonathan!

A translation of Mithridates's Salute, Jonathan! into Ekumenski, a pan-European international auxiliary language created by Michael Wirth.

Table of contents
Chapter 1 – Chapter 2 – Chapter 3 – Chapter 4 – Chapter 5 – Chapter 6 – Chapter 7 – Chapter 8 – Chapter 9 – Chapter 10 – Chapter 11 – Chapter 12 – Chapter 13 – Chapter 14 – Chapter 15 – Chapter 16 – Chapter 17 – Chapter 18 – Chapter 19 – Chapter 20 – Chapter 21 – Chapter 22 – Chapter 23 – Chapter 24 – Chapter 25 – Chapter 26 – Chapter 27 – Chapter 28 – Chapter 29 – Chapter 30 – Chapter 31 – Chapter 32 – Chapter 33 – Chapter 34 – Chapter 35 – Chapter 36 – Chapter 37 – Chapter 38 – Chapter 39 – Chapter 40 – Chapter 41 – Chapter 42 – Chapter 43 – Chapter 44 – Chapter 45 – Chapter 46 – Chapter 47 – Chapter 48 – Chapter 49 – Chapter 50 – Chapter 51 – Chapter 52 – Chapter 53 – Chapter 54 – Chapter 55 – Chapter 56 – Chapter 57 – Chapter 58 – Chapter 59 – Chapter 60 – Chapter 61 – Chapter 62 – Chapter 63 – Chapter 64 – Chapter 65 – Chapter 66 – Chapter 67 – Chapter 68 – Chapter 69 – Chapter 70 – Chapter 71 – Chapter 72 – Chapter 73 – Chapter 74 – Chapter 75 – Chapter 76 – Chapter 77 – Chapter 78 – Chapter 79 – Chapter 80 – Chapter 81 – Chapter 82 – Chapter 83 – Chapter 84 – Chapter 85 – Chapter 86 – Chapter 87 – Chapter 88 – Chapter 89 – Chapter 90 – Chapter 91 – Chapter 92 – Chapter 93 – Chapter 94 – Chapter 95 – Chapter 96 – Chapter 97 – Chapter 98 – Chapter 99 – Chapter 100

title: Terve, Jonathan!


text:
Terve, Jonathan!/Kapitul 1

Kapitules – Kapitul 1 – Kapitul 2 – Kapitul 3

Kapitul un (kapitul 1)

Muž siste in vil. Di muž skribe dagbuk. Di muž vide vil.

Siste di muž in vil? Ja, el siste in vil.

Siste di muž in…muž? Ne, el ne siste in muž. El siste in vil.

Siste di muž in tren? Ne, el ne siste in tren. El siste in vil. Di muž siste in vil.

Skribe di muž dagbuk? Ja, el skribe dagbuk.

Skribe di dagbuk di muž? Ne, di dagbuk ne skribe di muž. Dagbuk ne skribe. Muž skribe. Di muž skribe di dagbuk.

Vide di vil di muž? Ne, di vil ne vide di muž. Vil ne vide. Muž vide. Vide di muž di vil? Ja, di muž vide di vil.

Kud di muž siste? El siste in vil. Kvod di muž skribe? El skribe dagbuk. Kvod di muž vide? El vide vil. El siste in vil, i el skribe dagbuk, i el vide vil.

Siste di muž in dagbuk? Ne, el skribe in dagbuk. Vide di muž muž? Ne, el ne vide muž; el vide vil.

Di muž e grandi. Di muž e beni, i di muž e inteligenti. El denke. El denke o di vil. El denke: "Kvod e di vil? E di vil beni? E di vil grandi?"

Skribe di muž vil? Ne, el ne skribe vil; vil e grandi. El skribe dagbuk; dagbuk nie (ne + e) grandi.

Denke di dagbuk o di muž? Ne, dagbuk ne denke. Muž denke. El denke o di dagbuk, i denke o di vil.

I el skribe in di dagbuk. El skribe o di vil. El skribe: "Di vil e beni, i di vil e grandi."

El denke: "Di vil e beni"; el denke ke di vil e beni. El denke: "Di vil e grandi"; el denke ke di vil e grandi. El denke o di vil, i el denke o di dagbuk.

Kvod e di dagbuk? Di dagbuk e kud di muž skribe; el skribe in dagbuk. In di dagbuk, di muž skribe o di vil. In di dagbuk, di muž ne skribe o di tren; di muž siste in di vil, ne in di tren. El ne denke o di tren; el denke o di vil, di vil Munik.

Kvod e di vil? Il e Munik. Kud e Munik? Il e kud di muž siste. Kud e di muž? El e in Munik.

Ja, Munik e grandi vil, i beni vil. Di muž denke ke Munik e beni vil, i el denke ke il e grandi vil. Di muž e inteligenti. El dikte: "Terve, Munik!" El e beni muž!

Di muž siste i denke: "Kud e di tren?" El vide…el vide di tren! El denke: "Di tren!" Ted el ne denke o di dagbuk i ne denke o di vil; el denke o di tren!

title: Terve, Jonathan!/Kapitul 1


text:
Terve, Jonathan!/Kapitul 2

Kapitules – Kapitul 1 – Kapitul 2 – Kapitul 3

Kapitul du (kapitul 2)

Ted di muž e in di tren. El nie in Munik; el e in tren. El viate. El denke: "Ted me viate od Munik do Vien. Il e beni viat. Me lubie viates."

El denke o Munik. El denke: "Ted me e in di tren, ma jer me esed in Munik. I ted me skribe dagbuk in di tren, ma jer me skribed dagbuk in Munik. I ted me denke in di tren, ma jer me denked in Munik. Jer me denked o Munik in Munik, i ted me denke o Vien in di tren. Ted me e in di tren, ne in Vien. Ma me denke i skribe o Vien."

Ted di muž denke in Munik? Ne, el ne denke in Munik. El denke in di tren. Jer el denked in Munik. El dikte: "Terve, tren!"

Di muž e in di tren, i el viate do vil. Di vil nie Munik; Munik e di vil de jer. Di vil e Vien; Vien e di vil de hojt.

Di muž denke o Munik i Vien. El denke: "Munik esed di vil de jer, i Munik esed beni. Ted il e hojt, i me e in tren; di tren e beni. Ve Vien ese beni?"

Di muž denke o Munik: Munik esed di vil de jer. El denke in di tren: el e in di tren hojt. I el denke o Vien: Vien ve ese di vil de zautra.

I el denke: "Munik esed grandi. Di tren e grandi. Ve Vien ese grandi?"

I el denke: "In Munik me skribed in dagbuk. In di tren me skribe in dagbuk. In Vien ve me skribe in dagbuk? Ja, zautra in Vien me ve skribe in dagbuk. Me lubie dagbukes." Di muž denke multum (el denke multum = el denke i denke i denke), i el skribe multum. Ja, el e inteligenti muž. Inteligenti mužes skribe multum, i denke multum. El e Jonathan; Jonathan e inteligenti muž.

El skribe: "Me e Jonathan. Me e in tren. Jer me sisted in Munik; zautra me ve siste in Vien."

El denke, i skribe: "Di tren…il e beni, ma oldi. Il nie novi; il e oldi. In Munik di trenes e oldi? Ja, di trenes de Munik e oldi. Ma di trenes de Munik e beni, i me lubie di trenes de Munik. Jer me lubied di tren in Munik, i hojt me lubie di tren ted, i zautra me ve lubie di tren in Vien. Me lubie trenes!"

Jonathan skribe: "Munik e beni vil i oldi vil, i Vien e beni vil i oldi vil. Munik i Vien nie novi, ma e beni. Munik i Vien e oldi, ma beni viles. Di viles nie novi, ma beni. Me lubie viles!"

Jonathan denke, ke di drugi dag de viat e beni. El dikte: "Hojt esed beni drugi dag de viat. Me lubie viates!"

title: Terve, Jonathan!/Kapitul 2


text:
Terve, Jonathan!/Kapitul 3

Kapitules – Kapitul 2 – Kapitul 3 – Kapitul 4

Kapitul tri (kapitul 3)

Jonathan siste in Vien: di vil de Vien. Jonathan denke ke Vien e beni, i ke Vien e beli. Jonathan ne denke ke Vien e hesli; el denke ke Vien e beli. El dikte: "Vien e beli vil! Me ve skribe o il!" I el skribe in di dagbuk o Vien. In di dagbuk el skribe: "Mei triti dag e muj beni! In di drugi dag me sisted in Munik. Ma ted me siste in Vien: Vien nie Munik. Munik i Vien e du viles; Munik nie Vien i Vien nie Munik. Me siste in Vien i di vil e muj beli. Me lubie Vien; di vil nie hesli. Kom beli e Vien! Ma me have problem."

Kvod? Jonathan have problem? Keli problem? Ted el ne vide di dagbuk; el vide di vil i denke. El denke multum o di problem.

Di problem de Jonathan e ke el lubie Vien, ma el ne have tajm.

El denke: "Hm. Ted il e sep (7) ur. In des (10) ur di tren odite. Des (10) ur minus sep (7) ur e tri (3) horas. Tri horas nie multi tajm pro beli vil! Me ne have tajm. Have tajm e beni, ma me ne have il! Skribe dagbuk e beni, ma me ne have tajm pro skribe il! Kvod fakte in Vien?"

El denke: "Me ne have muj tajm. Kvod fakte—skribe dagbuk, u ede, u vide di vil? Kvod me ve fakte?"

El cetrodenke, i dikte: "Me have beni idea! Un moment…me denke. Mei tren odite in des (10) ur. Ci er e mer tardi tren, in des un (11) ur, u des du (12), des tri (13), des kvar (14) u des kvin (15) ur?"

E vide…ja! Er e tren kel odite in des kvin ur. Ted Jonathan e felisi.

Jonathan dikte: "Des kvin (15) minus sep (7) e ok (8). Ted me have ok horas de tajm! Kvod me ve fakte?"

El dikte: "Me vise! Me ve ede stejk. I me ve drinke bier. Un moment…ne, me ve drinke du bieres, u tri bieres. Beni idea!"

Ted Jonathan drinke bier in Vien, i ede stejk. El e felisi. El dikte: "Kom me e felisi! Me lubie di vil de Vien. Kom me lubie viates!"

title: Terve, Jonathan!/Kapitul 3


text: Terve, Jonathan!/Printable version

title: Terve, Jonathan!/Printable version


text:
Category:CS1 errors: PMC

__HIDDENCAT__

title: Category:CS1 errors: PMC


text:
User:Vasthi234

= Dew point Meter = A dew point meter, also known as a dew point hygrometer, is a device used to measure the dew point temperature in the air or gas. The dew point temperature is the temperature at which air or gas becomes saturated with water vapor, leading to the formation of dew or condensation. 7382708685

The main principle behind a dew point meter is the measurement of humidity or moisture content in the air. It determines the temperature at which the moisture in the air begins to condense, forming dew. This measurement is essential in various industries and applications where controlling moisture levels is critical, such as HVAC systems, industrial processes, meteorology, and environmental monitoring. 7382708685

title: User:Vasthi234


text:
Wikibooks:Requests for permissions/WhatamIdoing

(autoreviewer)
I want whichever user right is necessary to stop Special:PendingChanges from undoing the edit that I just made whenever I make a second or third one before someone marks the first one as being reviewed. You can see more information about me at Special:CentralAuth/WhatamIdoing. WhatamIdoing (discuss • contribs) 03:04, 16 July 2022 (UTC)
 * PendingChanges doesn't "undo" your edits, so whatever behaviour you are seeing, it isn't caused by this. MarcGarver (discuss • contribs) 08:03, 20 July 2022 (UTC)
 * (apols for very late response) That's reviewer. I believe you'll automatically get them once you meet the requirements listed on Reviewers. SHB2000 (discuss • contribs) 10:32, 6 September 2022 (UTC)


text:
Cookbook:White Rice and Banga Soup with Plantain

Ingredients

 * Rice
 * Meat
 * Stock cube
 * Onion
 * Palm kernel
 * Salt
 * Plantain, sliced
 * Groundnut oil

Equipment

 * Pots
 * Cooking spoon
 * Bowl
 * Frying pan
 * Sieve
 * Mortar and pestle
 * Knife

Procedure

 * 1) Wash your rice and put in the pot of water. Bring the pot to a boil.
 * 2) When the pot comes to a boil, drain the rice in a sieve to remove the starch. Rinse it and return the rice to the pot. Cover with water and a pinch of salt, and cook over low heat until the water is absorbed and the rice is done.
 * 3) Combine the meat, stock cube, onion, and salt in a pot. Cook for a few minutes, then cover with water. Simmer until the meat is soft.
 * 4) Boil the palm kernel in a separate pot of water until soft. Drain and transfer to a mortar. Pound the palm kernel well.
 * 5) Mix a little warm water with the pounded palm kernel—don't make it too watery—then strain this juice into the pot of meat.
 * 6) Add all remaining ingredients to the pot, then bring to a boil. Remove from the heat.
 * 7) Season the plantain with a little salt, and fry in a pan of oil.
 * 8) Serve the soup, rice, and plantain together.


text:
Supplementary mathematics/Classification of data

Data classification is a type of quantity in statistics that calculates data of more than 10 and creates sets of multiple categories.

This classification even calculates the average of more than 10 data

This topic in applied mathematics in the subject of statistics is very good for categories of height in medium, short, tall, profit and loss in economy and tax, etc.

Range of Changes
The difference between two numbers, one of which is the largest data and the other is the smallest data, is called the range of changes.

categories
The number of specific categories in the categories, which is considered a type of variable, is said to divide the difference between the largest and the smallest data by its number. This category shows which data should be categorized in its range.

Abundance
The result of collecting one category within the category is called that there are several data in the collection.

handle center
The center of the category means the average of two categories, which is equal to their sum divided by two, which is used for the average of the data.


text:
Cookbook:Sharba Libya (Libyan Soup)

Sharba Libya is a traditional and hearty soup enjoyed throughout Libya. It is made with a combination of vegetables, legumes, aromatic spices, and tender chunks of meat. It is a comforting and nourishing dish that is perfect for colder days or as a satisfying meal any time of the year.

Ingredients

 * 2 tablespoons olive oil
 * 500 grams (1 lb) lamb or beef, cut into small cubes
 * 1 large onion, finely chopped
 * 4 cloves of garlic, minced
 * 2 medium carrots, peeled and diced
 * 2 medium potatoes, peeled and diced
 * 2 stalks of celery, diced
 * 1 green bell pepper, diced
 * 1 red bell pepper, diced
 * 1 zucchini, diced
 * 1 cup green peas (fresh or frozen)
 * 1 cup chickpeas, cooked or canned
 * 1 cup macaroni or other small pasta
 * 2 ripe tomatoes, diced
 * 2 tablespoons tomato paste
 * 1 teaspoon ground cumin
 * 1 teaspoon ground paprika
 * ½ teaspoon ground turmeric
 * ½ teaspoon ground cayenne pepper
 * ½ teaspoon ground cinnamon
 * ½ teaspoon ground coriander
 * Salt to taste
 * Pepper, to taste
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large pot
 * Skimmer or slotted spoon
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife
 * Measuring spoons
 * Measuring cups
 * Soup ladle
 * Serving bowls

Procedure

 * 1) Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
 * 2) Add the diced lamb or beef cubes to the pot and cook until browned on all sides. Stir occasionally to prevent sticking.
 * 3) Once the meat is browned, add the diced carrots, potatoes, celery, green and red bell peppers, zucchini, green peas, and chickpeas to the pot. Stir well to combine with the meat.
 * 4) Add the diced tomatoes, tomato paste, cumin, paprika, turmeric, cayenne pepper, cinnamon, coriander, salt, and pepper to the pot. Stir to coat the ingredients with the spices and tomato paste.
 * 5) Pour enough water into the pot to cover all the ingredients. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This allows the flavors to meld together and the meat to become tender.
 * 6) In the meantime, cook the macaroni or small pasta according to the package instructions. Drain and set aside.
 * 7) After the soup has simmered for an hour, taste and adjust the seasoning with salt and pepper if needed.
 * 8) Add the cooked macaroni or small pasta to the soup and stir to incorporate. Let the soup simmer for another 10 minutes to allow the pasta to absorb the flavors.
 * 9) Remove the pot from the heat. Ladle into serving bowls and garnish with fresh chopped parsley or cilantro.
 * 10) Serve the soup hot with crusty bread on the side.

Notes, tips, and variations

 * Feel free to customize the vegetables used in the soup according to your preference or what's available. Other common additions include cabbage, green beans, or corn.
 * The soup can be made in advance and stored in the refrigerator. The flavors will deepen and the soup will thicken slightly upon chilling
 * For a richer flavor, you can use bone-in meat instead of boneless. Simply remove the bones before serving.
 * If the soup becomes too thick upon reheating, you can add a little water or broth to adjust the consistency.
 * For a vegetarian version, omit the meat and use vegetable broth instead of water.
 * Add a squeeze of fresh lemon juice to the soup just before serving for a refreshing citrus note.

title: Cookbook:Sharba Libya (Libyan Soup)


text:
Wikijunior:Biology/Creatures

Creatures
Many different creatures live on earth: plants, insects, birds, fish, bacteria, humans and many more. They have many differences and similarities.

Are living beings related to each other?
''According to the theory of evolution, all living beings on earth are related to each other. ''

We humans are therefore related to monkeys, cows and apple trees, but also to mosquitoes and bacteria. All living organisms on earth today share common ancestors.

Tree of life
In 1879, the biologist Ernst Haeckel drew a family tree of living things inspired by the family trees of noble families. At the roots are the unicellular organisms, from which all higher living beings descend, with humans at the top. Scientists are aware that scientific statements can be wrong and therefore look for errors. They found errors in Haeckel's picture. So, the birds are drawn in the wrong place.

Modern family trees are much more complex. Humans are now on a par with other living organisms. On the left of the picture are the mammals, next to them are the birds. One of the lines denotes the humans. Extinct creatures such as dinosaurs are not shown here. Even the modern family trees are probably wrong. Viruses can transfer genes between different organisms and protozoa can exchange genes with other protozoa. There are many unanswered questions, especially in the case of unicellular organisms. There is still much to explore for future biologists.

title: Wikijunior:Biology/Creatures


text:
User:Wikiwau

Hello!

title: User:Wikiwau


text:
Cookbook:Tibs (Ethiopian Sauteed Meat and Vegetables)

Tibs is a flavorful Ethiopian dish made with sautéed meat or vegetables. It is a popular and versatile dish that can be made with different types of meat, such as beef, lamb, or chicken, as well as various vegetables. Tibs is known for its rich spices, aromatic flavors, and tender texture. It is often served with injera, the traditional Ethiopian flatbread

Ingredients

 * 2 tablespoons olive oil
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 500 grams (1 lb) boneless meat (beef, lamb, or chicken), cut into bite-sized pieces
 * 1 tablespoon berbere spice blend
 * 1 teaspoon paprika
 * ½ teaspoon ground cumin
 * ½ teaspoon salt, or to taste
 * ¼ teaspoon black pepper
 * ¼ teaspoon ground cayenne pepper, optional (for extra spiciness)
 * ¼ cup lemon juice
 * 2 tablespoons butter
 * Fresh parsley or cilantro, chopped, for garnish
 * Lemon wedges, for serving

Equipment

 * Large skillet or frying pan
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedures

 * 1) Heat the olive oil in a large skillet or frying pan over medium-high heat.
 * 2) Add the chopped onion to the pan and sauté until it becomes translucent and starts to brown.
 * 3) Add the minced garlic to the pan and sauté for an additional minute until fragrant.
 * 4) Add the meat to the pan and cook until browned on all sides. Stir occasionally to ensure even cooking.
 * 5) Sprinkle the berbere spice blend, paprika, ground cumin, salt, black pepper, and cayenne pepper (if using) over the meat. Stir well to coat the meat with the spices.
 * 6) Reduce the heat to medium and continue cooking for another 5–7 minutes, or until the meat is cooked through and tender.
 * 7) Drizzle the lemon juice over the meat and stir to incorporate the flavors.
 * 8) Add the butter to the pan and stir until melted, coating the meat with its rich flavor.
 * 9) Remove the pan from the heat and garnish the tibs with fresh chopped parsley or cilantro.
 * 10) Serve hot with injera or as a side dish alongside other Ethiopian delicacies. Accompany with lemon wedges for extra zest.

Notes, tips, and variations

 * Adjust the spiciness of the dish by adding more or less cayenne pepper or berbere spice blend according to your taste preferences.
 * The traditional method of cooking tibs involves the use of clarified butter, known as niter kibbeh. You can substitute the olive oil and butter with niter kibbeh for an authentic flavor.
 * For a vegetarian version, you can replace the meat with tofu or a mix of sautéed vegetables like mushrooms, bell peppers, and carrots.
 * To enhance the flavors, marinate the meat with the spices and lemon juice for a few hours or overnight before cooking.
 * Try different types of meat such as lamb or chicken for a variation in flavors and textures.
 * Add diced tomatoes or tomato paste to the pan along with the spices for a richer and saucier Tibs.


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Cookbook:Kitfo (Ethiopian Minced Raw Meat)

Kitfo is a traditional Ethiopian dish made with minced raw meat that is highly seasoned and spiced. It is a popular dish in Ethiopian cuisine, known for its bold flavors and unique preparation. Kitfo is typically made with beef, although variations using other meats such as lamb or goat can also be found. This dish is often enjoyed with injera, the traditional Ethiopian flatbread.

Ingredients

 * 500 grams (1 lb) lean beef, finely minced
 * 2 tablespoons clarified butter or olive oil
 * 1 tablespoon mitmita spice blend
 * 1 tablespoon spiced clarified butter (optional)
 * 1 teaspoon salt, or to taste
 * 1 teaspoon ground black pepper
 * 1 teaspoon berbere spice blend
 * Injera, for serving
 * Collard greens, blanched and chopped, for serving (optional)
 * Ayib (Ethiopian cheese), crumbled, for serving (optional)

Equipment

 * Large bowl
 * Sharp knife
 * Cutting board
 * Mixing spoon or spatula
 * Skillet

Procedure

 * 1) Place the minced beef in a large bowl.
 * 2) In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend.
 * 3) Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat.
 * 4) Heat the clarified butter or olive oil in a small skillet over low heat until melted.
 * 5) If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil.
 * 6) Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined.
 * 7) Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop.
 * 8) To serve, place the kitfo on a plate and shape it into a mound or individual portions.
 * 9) Accompany the kitfo with injera, collard greens, and crumbled ayib on the side.
 * 10) To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite.

Notes, tips, and variations

 * Kitfo is traditionally served raw, but if you prefer, you can lightly cook the minced beef in a skillet over low heat for a few minutes until it is just warmed through.
 * Adjust the level of spiciness by adding more or less mitmita or berbere spice blend to suit your taste preferences.
 * The quality and freshness of the meat are crucial when preparing kitfo. Ensure that the beef is sourced from a reliable and reputable supplier.
 * Use a sharp knife to finely mince the beef. Alternatively, you can ask your butcher to mince it for you.
 * Kitfo is often enjoyed as part of a larger Ethiopian meal, so it is common to have additional dishes such as lentils, potatoes, or salads alongside it.
 * Some variations of kitfo include lightly cooking the minced beef with the spices, which is known as leb leb or tibs kitfo. The beef is quickly seared in a hot pan, giving it a slightly cooked texture while maintaining its tenderness.
 * For a vegetarian version, you can substitute the minced beef with minced mushrooms or tofu and follow the same seasoning and marinating process.


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Cookbook:Shiro (Ethiopian Spiced Chickpea or Lentil Stew)

Shiro is a flavorful Ethiopian stew made with spiced chickpea or lentil flour. It is a popular vegetarian dish that is rich in protein and aromatic spices. Shiro has a thick and creamy consistency, making it perfect for scooping up with injera, the traditional Ethiopian flatbread. This delicious stew is easy to make and full of comforting flavors.

Ingredients

 * 2 tablespoons olive oil
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 cup shiro powder (chickpea or lentil flour)
 * 4 cups vegetable broth or water
 * 1 tablespoon berbere spice blend
 * 1 teaspoon ground cumin
 * ½ teaspoon ground turmeric
 * ½ teaspoon salt, or to taste
 * ¼ teaspoon black pepper
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large pot
 * Wooden spoon or spatula
 * Cutting board
 * Knife

Procedure

 * 1) Heat the olive oil in a large pot over medium heat.
 * 2) Add the chopped onion to the pot and sauté until translucent and slightly browned.
 * 3) Add the minced garlic to the pot and sauté for an additional minute until fragrant.
 * 4) Sprinkle the berbere spice blend, ground cumin, ground turmeric, salt, and black pepper over the onions and garlic. Stir well to coat the ingredients with the spices.
 * 5) Add the shiro powder to the pot and stir it into the onion and spice mixture.
 * 6) Gradually pour in the vegetable broth or water while continuously stirring to prevent any lumps from forming.
 * 7) Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20–25 minutes, stirring occasionally. The stew will thicken and develop a rich flavor.
 * 8) Taste and adjust the seasoning with salt and pepper if needed.
 * 9) Remove the pot from the heat and let the shiro rest for a few minutes before serving.
 * 10) Garnish the shiro with fresh chopped parsley or cilantro. Serve hot with injera or bread for dipping.

Notes, tips, and variations

 * Shiro powder is available in Ethiopian or specialty grocery stores. It comes in both chickpea and lentil varieties. Choose the one you prefer or try a combination of both.
 * If the shiro stew becomes too thick upon standing, you can adjust the consistency by adding a little more vegetable broth or water and stirring until desired thickness is achieved.
 * For a heartier version, you can add cooked and chopped vegetables like carrots, potatoes, or spinach to the stew.
 * Some variations of shiro include the addition of minced meat or ground beef for extra richness and flavor.
 * Customize the spiciness of the shiro by adjusting the amount of berbere spice blend according to your taste preferences.


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Cookbook:Mesir Wat (Spicy Ethiopian Lentil Stew)

Mesir wat is a delicious and spicy Ethiopian lentil stew that is packed with flavor. It is a popular vegetarian dish that is enjoyed as a main course or as a side dish in Ethiopian cuisine. Mesir wat is made with red lentils, aromatic spices, and a rich tomato-based sauce. It is traditionally served with injera, the traditional Ethiopian flatbread.

Ingredients

 * 2 cups red lentils, rinsed
 * 4 cups water
 * 1 large onion, finely chopped
 * 4 cloves of garlic, minced
 * 2 tablespoons olive oil
 * 2 tablespoons berbere spice blend
 * 1 tablespoon tomato paste
 * 1 teaspoon ground cumin
 * ½ teaspoon ground turmeric
 * ½ teaspoon salt, or to taste
 * ¼ teaspoon black pepper
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large pot
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) Place the rinsed red lentils in a large pot and add the water. Bring to a boil over medium-high heat.
 * 2) Reduce the heat to low and simmer the lentils for about 15–20 minutes or until they are soft and cooked through. Stir occasionally to prevent sticking. Once cooked, remove from heat and set aside.
 * 3) In a separate large pot, heat the olive oil over medium heat.
 * 4) Add the chopped onion to the pot and sauté until it becomes translucent and slightly browned.
 * 5) Add the minced garlic to the pot and sauté for an additional minute until fragrant.
 * 6) Stir in the berbere spice blend, tomato paste, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic.
 * 7) Add the cooked lentils to the pot, including any remaining cooking liquid. Stir well to incorporate the lentils with the spices.
 * 8) Bring the mixture to a simmer and cook for an additional 20 minutes, stirring occasionally, to allow the flavors to meld together.
 * 9) Taste the stew and adjust the seasoning with salt and pepper if needed.
 * 10) Remove the pot from the heat and let rest for a few minutes before serving.
 * 11) Garnish with fresh chopped parsley or cilantro. Enjoy hot with injera or bread.

Notes, tips, and variations

 * If you prefer a smoother consistency, you can blend a portion of the cooked lentils before adding them to the pot.
 * Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences.
 * Lentils can vary in cooking time, so make sure to check for doneness and adjust the cooking time accordingly.
 * For extra richness, you can add a tablespoon of butter or olive oil to the stew towards the end of cooking.
 * Experiment with different lentil varieties such as brown lentils or green lentils for variations in texture and flavor.
 * Add vegetables like carrots, potatoes, or spinach to the stew for additional color and nutrients.


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Cookbook:Sega Wat (Spicy Ethiopian Beef Stew)

Sega wat is a flavorful and spicy Ethiopian beef stew that is a favorite in Ethiopian cuisine. Made with tender beef, aromatic spices, and a rich tomato-based sauce, it is known for its robust flavors and warming qualities. It is traditionally served with injera, the Ethiopian flatbread.

Ingredients

 * 2 tablespoons olive oil
 * 2 large onions, finely chopped
 * 4 cloves of garlic, minced
 * 750 grams (1.5 lbs) beef, cubed
 * 2 tablespoons berbere spice blend
 * 1 tablespoon tomato paste
 * 1 teaspoon ground paprika
 * ½ teaspoon ground cumin
 * ½ teaspoon ground turmeric
 * ½ teaspoon salt, or to taste
 * ¼ teaspoon black pepper
 * 2 cups beef broth or water
 * Fresh parsley or cilantro, chopped, for garnish

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) Heat the olive oil in a large pot or Dutch oven over medium heat.
 * 2) Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
 * 3) Add the minced garlic to the pot and sauté for an additional minute until fragrant.
 * 4) Stir in the berbere spice blend, tomato paste, ground paprika, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic.
 * 5) Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.
 * 6) Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.
 * 7) Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.
 * 8) Taste the stew and adjust the seasoning with salt and pepper if needed.
 * 9) Remove the pot from the heat and let rest for a few minutes before serving.
 * 10) Garnish with fresh chopped parsley or cilantro. Serve hot with injera or bread, and savor the bold and spicy flavors of this traditional Ethiopian beef stew.

Notes, tips, and variations

 * For the best results, choose beef cuts that are suitable for slow cooking, such as chuck roast or stewing beef. These cuts become tender and flavorful when cooked slowly.
 * Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences.
 * Take the time to brown the beef before adding the liquid. This step adds depth of flavor to the stew.
 * Sega wat tastes even better the next day as the flavors have more time to develop. Consider making it in advance and reheating it before serving.

 * You can add vegetables like carrots, potatoes, or bell peppers to the stew for additional flavor and texture.
 * Experiment with different types of meat, such as lamb or chicken, for a variation in flavors.


text:
User:Clintonay calvert

14 year old kids

title: User:Clintonay calvert


text:
Cookbook:Alicha Wot (Mild Ethiopian Stew)

Alicha wot is a mild and flavorful Ethiopian stew known for its aromatic spices and comforting flavors. Unlike its spicier counterparts, alicha wot features a milder seasoning profile, making it a great choice for those who prefer a less fiery dish.

Ingredients

 * 2 tablespoons olive oil
 * 2 large onions, finely chopped
 * 4 cloves of garlic, minced
 * 2 tablespoons berbere spice blend
 * 1 tablespoon grated ginger
 * 1 tablespoon tomato paste
 * 1 teaspoon ground turmeric
 * ½ teaspoon ground cumin
 * ½ teaspoon ground coriander
 * ½ teaspoon salt, or to taste
 * 500 grams (1 lb) beef, cubed
 * ¼ teaspoon black pepper
 * 2 cups beef broth or water
 * Fresh cilantro or parsley, chopped, for garnish

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife
 * Grater
 * Measuring spoons
 * Serving dish
 * Ladle

Procedure

 * 1) Heat the olive oil in a large pot or Dutch oven over medium heat.
 * 2) Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
 * 3) Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.
 * 4) Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger.
 * 5) Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.
 * 6) Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.
 * 7) Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.
 * 8) Taste the stew and adjust the seasoning with salt and pepper if needed.
 * 9) Remove the pot from the heat and let rest for a few minutes before serving.
 * 10) Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew.

Notes, tips, and variations

 * If you prefer a vegetarian version, you can substitute the beef with vegetables like potatoes, carrots, and green beans. Adjust the cooking time accordingly.
 * Adjust the spiciness of the stew by adding more or less berbere spice blend according to your taste preferences.
 * Browning the beef before adding the spices adds depth of flavor to the stew. Take the time to brown the beef properly.
 * Alicha wot tastes even better the next day as the flavors have more time to develop. Consider making it in advance and reheating it before serving.
 * Feel free to add additional vegetables like bell peppers, peas, or cabbage to the stew for added texture and flavor.
 * Experiment with different meats such as lamb or chicken for a variation in taste and texture.


text:
Cookbook:Firfir (Ethiopian Spicy Scrambled Eggs with Injera)

Firfir is a popular Ethiopian dish made with spicy scrambled eggs and pieces of injera, the traditional Ethiopian flatbread. This flavorful and comforting dish is often enjoyed for breakfast or as a light meal. With its aromatic spices and unique texture, firfir is a delightful way to experience the flavors of Ethiopian cuisine.

Ingredients

 * 2 tablespoons olive oil
 * 1 medium onion, finely chopped
 * 2–3 tomatoes, chopped
 * 2 cloves of garlic, minced
 * 1–2 green chiles, finely chopped
 * 1 teaspoon berbere spice blend
 * 4–6 pieces of leftover injera, torn into small pieces
 * 4 large eggs
 * ½ teaspoon paprika
 * ¼ teaspoon turmeric
 * ¼ teaspoon salt, or to taste
 * Fresh cilantro, chopped, for garnish

Equipment

 * Large skillet or frying pan
 * Mixing bowl
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) Heat the olive oil in a large skillet or frying pan over medium heat.
 * 2) Add the chopped onions to the pan and sauté until they become translucent and slightly browned.
 * 3) Stir in the minced garlic and chopped green chilies, and sauté for an additional minute until fragrant.
 * 4) Add the chopped tomatoes to the pan and cook until they begin to soften.
 * 5) In a mixing bowl, beat the eggs and add the berbere spice blend, paprika, turmeric, and salt. Mix well to combine.
 * 6) Push the sautéed vegetables to one side of the pan, creating a space for the eggs.
 * 7) Pour the beaten eggs into the empty space in the pan and scramble them with a wooden spoon or spatula until they are fully cooked.
 * 8) Mix the scrambled eggs with the sautéed vegetables in the pan.
 * 9) Tear the pieces of injera into small bite-sized pieces and add them to the pan. Stir well to combine all the ingredients.
 * 10) Cook for a few more minutes, allowing the injera to absorb the flavors and soften slightly.
 * 11) Remove the pan from heat and garnish with freshly chopped cilantro. Serve hot, and enjoy the spicy and savory flavors of this traditional Ethiopian dish.

Notes, tips, and variations

 * Firfir is traditionally made using leftover injera, but if you don't have any, you can use fresh injera or substitute it with another flatbread.
 * Adjust the spiciness of the dish by adding more or fewer green chilies or berbere spice blend according to your taste preferences.
 * If you prefer a smoother texture, you can break the torn injera into smaller pieces or lightly mash it with a fork while mixing it with the other ingredients.
 * Serve as a standalone dish or as a filling for wraps or sandwiches for a delicious and satisfying meal.


text:
Cookbook:Gomen (Ethiopian Collard Greens)

Gomen is a popular Ethiopian dish made with collard greens and seasoned with aromatic spices. This flavorful and nutritious side dish is a staple in Ethiopian cuisine and pairs well with injera, the traditional Ethiopian flatbread.

Ingredients

 * 1 tablespoon olive oil
 * 1 medium onion, finely chopped
 * 2 cloves of garlic, minced
 * 1 teaspoon grated ginger
 * 1 teaspoon turmeric
 * ½ teaspoon paprika
 * ½ teaspoon cumin
 * ¼ teaspoon cayenne pepper (optional)
 * 1 large bunch of collard greens, washed and chopped
 * Salt, to taste
 * Freshly squeezed juice from ½ lemon, for added tanginess

Equipment

 * Large pot or Dutch oven
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) Heat the olive oil in a large pot or Dutch oven over medium heat.
 * 2) Add the chopped onions to the pot and sauté until they become translucent and slightly browned.
 * 3) Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant.
 * 4) Add the turmeric, paprika, cumin, and cayenne pepper (if using) to the pot. Mix well to combine the spices with the onions and garlic.
 * 5) Add the chopped collard greens to the pot and stir to coat them with the spice mixture. Cook for a few minutes until the collard greens start to wilt.
 * 6) Reduce the heat to low, cover the pot, and simmer for about 20–25 minutes, or until the collard greens are tender and fully cooked. Stir occasionally to prevent sticking.
 * 7) Season with salt to taste and add the freshly squeezed lemon juice. Mix well to incorporate the flavors.
 * 8) Remove the pot from heat and let rest for a few minutes before serving.
 * 9) Serve hot as a side dish with injera or any other bread of your choice.

Notes, tips, and variations

 * You can add other vegetables like carrots or bell peppers to the dish for added flavor and color.
 * Adjust the spiciness of the dish by adding more or less cayenne pepper according to your taste preferences.
 * Collard greens can be tough, so make sure to chop them into smaller pieces to aid in the cooking process.
 * If you prefer a softer texture, you can cook the collard greens for a longer period until they reach your desired tenderness.
 * Spicy gomen: Increase the amount of cayenne pepper or add some crushed red pepper flakes to make the dish spicier.
 * Creamy gomen: Add a splash of coconut milk or a dollop of yogurt to create a creamy texture and add richness to the dish.
 * Collard greens are highly nutritious and packed with essential vitamins and minerals such as vitamin A, vitamin C, vitamin K, calcium, and iron. They are rich in dietary fiber.


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Cookbook:Ayib (Ethiopian Fresh Cheese)

Ayib is a traditional Ethiopian cottage cheese that is enjoyed as a side dish or ingredient in various Ethiopian dishes. It has a mild and creamy flavor with a crumbly texture. Ayib is simple to make and requires only a few ingredients. This detailed recipe will guide you through the process of making delicious Ayib at home.

Ingredients

 * 1 liter (4 cups) whole milk
 * ¼ cup lemon juice or vinegar
 * ¼ teaspoon salt

Equipment

 * Large pot
 * Cheesecloth or muslin cloth
 * Colander
 * Bowl

Procedure

 * 1) Pour the milk into a large pot and heat it over medium-low heat. Stir occasionally to prevent the milk from scorching or sticking to the bottom of the pot.
 * 2) Heat the milk until it reaches a gentle simmer. Avoid boiling the milk to prevent it from scorching or curdling.
 * 3) Once the milk is simmering, reduce the heat to low and slowly add the lemon juice or vinegar while stirring continuously. The acid will cause the milk to curdle and separate into curds and whey.
 * 4) Continue stirring gently for a few more minutes to encourage the curds to form. The whey should become more transparent, and the curds will start to clump together.
 * 5) Line a colander with a double layer of cheesecloth or muslin cloth. Place the colander over a large bowl to collect the whey.
 * 6) Carefully pour the curdled milk into the lined colander, allowing the whey to drain through the cheesecloth. The curds will remain in the cloth.
 * 7) Gather the corners of the cheesecloth and tie them together to create a bundle. Hang the bundle over a faucet or handle, allowing any remaining whey to drip off for about 1 hour.
 * 8) After the hour is up, gently squeeze the cheesecloth to remove any remaining whey and shape the cheese.
 * 9) Transfer the ayib to a clean bowl and sprinkle it with salt. Mix well to incorporate the salt evenly.
 * 10) Cover the bowl and refrigerate for at least 2 hours to allow it to firm up and develop its flavor.
 * 11) Once chilled, the ayib is ready to be enjoyed as a side dish or used as an ingredient in various Ethiopian recipes.

Notes, tips, and variations

 * Ayib can be stored in the refrigerator for up to 3–4 days. Keep it covered to maintain its freshness.
 * Adjust the amount of salt according to your taste.
 * If you prefer a creamier consistency, you can add a small amount of cream or yogurt to the curdled milk before straining it.
 * The leftover whey can be used in cooking or baking as a substitute for water or milk in recipes.

title: Cookbook:Ayib (Ethiopian Fresh Cheese)


text:
User talk:Tesleemah

Recipe formatting
Hi @Tesleemah. Thanks for your recent contributions to the cookbook. Going forward, please make sure that your recipes follow the recipe template—several of your latest recipes do not match it and have both spelling and formatting errors. If you could go back and correct these, it would be very helpful. Cheers —Kittycataclysm (discuss • contribs) 02:54, 11 July 2023 (UTC)

 * Alright, I will take note and work on them.
 * Thanks for the corrections Tesleemah (discuss • contribs) 09:12, 11 July 2023 (UTC)
 * Hi @Tesleemah. Formatting tip: please make sure not to randomly capitalize improper nouns in the middle of sentences in recipes you contribute. Additionally, when adding an image to the recipe summary template, please do not make it in thumbnail format. The current correct format is Filename . See, for example, Cookbook:Nigerian Custard as a guide. —Kittycataclysm (discuss • contribs) 14:05, 15 July 2023 (UTC)
 * Alright thank you, I will make adjustments where necessary  Tesleemah (discuss • contribs) 05:40, 16 July 2023 (UTC)

Recipe formatting again
Hi @Tesleemah. The following recipes you created all have issues: The issues include: Please fix these pages using the resources you have been given before adding any new recipes. Thanks —Kittycataclysm (discuss • contribs) 12:27, 24 July 2023 (UTC)
 * Cookbook:Melktert (South African Milk Tart)
 * Cookbook:Braai (South African Barbecue)
 * Cookbook:Potjiekos (South African Layered Vegetable)
 * Cookbook:Chakalaka (Spicy Vegetable Salad)
 * Cookbook:Mango Habanero Chicken
 * Cookbook:French Onioned Chicken
 * Cookbook:Fankasau (Hausa Wheat Puff Puff)
 * Cookbook:Gullisuwa (Nigerian Milk Balls)
 * Cookbook:Kunun Tsamiya (Nigerian Powdered Millet and Tsamiya Drink)
 * Cookbook:Kunun Tamba (Finger Millet Porridge)
 * Cookbook:Maafe (West African Peanut Stew)
 * Cookbook:South African Gatsby Sandwich
 * Cookbook:Tomato Bredie (South African Mutton Stew).
 * Cookbook:Sosatie (South African Skewered Meat)
 * 1) Missing quantities or otherwise insufficient information to make the recipe
 * 2) Missing links in the ingredients section
 * 3) Misspelled headers (e.g. "Procedures", "Variation")
 * 4) Random capitalization of improper nouns

Fixing formatting errors
I will try to fix them now Tesleemah (discuss • contribs) 17:00, 24 July 2023 (UTC)

 * @Tesleemah I have just had to take a significant amount of time to correct your recipes since you have not addressed them. Please note that you may be restricted from contributing to the cookbook in the future due to this behavior, especially if a situation like this occurs again. —Kittycataclysm (discuss • contribs) 02:38, 10 August 2023 (UTC)

Fixed reasonable cookbooks
hello, I addressed the ones you pointed my attentions to. Thank you for the corrections made, I already take note of them already and I'm sure I won't make similar errors again. Tesleemah (discuss • contribs) 04:32, 10 August 2023 (UTC)

Incomplete recipes
Hi @Tesleemah. The following recipe you contributed to the cookbook has been incomplete for many months. It is missing quantities and cannot be made. Please complete the recipe, or it is likely to be deleted. Thanks —Kittycataclysm (discuss • contribs) 23:23, 23 June 2024 (UTC)
 * Cookbook:Alkubus (Nigerian Steamed Bread)

title: User talk:Tesleemah


text:
Chess Opening Theory/1. b3/1...e5/2. Bb2/2...Nc6/3. d4

= The Scientist's Method =

3. d4
This move has the main goal - to change the pieces and bring the queen to the center field, black cannot reject the sacrificed pawn due to the loss of advantage.

Theory table
.


text:
User:Makeinternetabetterplace/sandbox

Im Gautham Nair, I'm the developer of DonutOS/DonutLinux, DonutWebUI, FSF Contributor, Linux Kernel Development Contributor, and I'm here to make internet/web information rich and a better place.

title: User:Makeinternetabetterplace/sandbox


text:
Cookbook:Doro Tibs (Ethiopian Sauteed Chicken)

Doro tibs is a delicious Ethiopian dish featuring sautéed chicken cooked with flavorful spices and served with injera, the traditional Ethiopian flatbread. This mouthwatering dish is easy to make and perfect for showcasing the rich and aromatic flavors of Ethiopian cuisine.

Ingredients

 * 500 grams (1.1 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces
 * 1 large onion, finely chopped
 * 3 cloves of garlic, minced
 * 1 tablespoon berbere spice blend
 * ½ teaspoon paprika
 * ½ teaspoon cumin
 * ½ teaspoon ground coriander
 * ¼ teaspoon turmeric
 * Salt, to taste
 * 2 tablespoons olive oil
 * Freshly squeezed juice from 1 lemon
 * Fresh cilantro or parsley, chopped, for garnish

Equipment

 * Large skillet or frying pan
 * Mixing bowl
 * Wooden spoon or spatula
 * Cutting board
 * Chef's knife

Procedure

 * 1) In a mixing bowl, combine the chicken pieces, minced garlic, berbere spice blend, paprika, cumin, coriander, turmeric, and salt. Mix well to ensure the chicken is coated with the spices. Allow the chicken to marinate for at least 30 minutes to enhance the flavors.
 * 2) Heat the olive oil in a large skillet or frying pan over medium-high heat.
 * 3) Add the chopped onion to the pan and sauté until it becomes translucent and slightly browned.
 * 4) Add the marinated chicken to the pan and spread it out in a single layer. Allow the chicken to cook undisturbed for a few minutes to develop a golden crust.
 * 5) Use a wooden spoon or spatula to stir and flip the chicken pieces, ensuring all sides are evenly cooked. Continue cooking until the chicken is cooked through and no longer pink in the center.
 * 6) Squeeze the lemon juice over the cooked chicken and stir well to incorporate.
 * 7) Remove the pan from heat and garnish with freshly chopped cilantro or parsley.
 * 8) Serve hot with injera or any other bread of your choice.

Notes, tips, and variations

 * Adjust the amount of berbere spice blend according to your desired level of spiciness. You can increase or decrease the quantity to suit your taste preferences.
 * Doro tibs can be served with traditional injera, but it also pairs well with rice, couscous, or bread.
 * For an extra burst of flavor, you can add diced bell peppers or tomatoes to the dish during the sautéing process.
 * If you prefer a milder version, you can reduce the amount of berbere spice blend and cayenne pepper.

Nutrition

 * It is rich in essential vitamins and minerals such as vitamin B6, vitamin B12, zinc, and iron.
 * When served with injera, doro tibs provides a balanced combination of protein, carbohydrates, and fiber.