Jump to content

Talk:Glamorgan sausage/GA1

Page contents not supported in other languages.
From Wikipedia, the free encyclopedia

GA Review

[edit]

Article (edit | visual edit | history) · Article talk (edit | history) · Watch

Reviewer: Jaguar (talk · contribs) 21:01, 10 April 2016 (UTC)[reply]


Will do shortly. JAGUAR  21:01, 10 April 2016 (UTC)[reply]

Initial comments

[edit]
  • The lead summarises the article perfectly, so no issues here
  • "and the same again of fat in his recipe for Glamorgan sausage" - I'm confused, does this mean the fat weighed 1 pound, the same as lean pork?
  • " was by George Borrow in his work, Wild Wales" - book? The lead states it's a book too
  • "in which it didn't specify the type of cheese to be used" - did not
  • "in modern versions, Caerphilly cheese is used, which a descendant of the old traditional Glamorgan cheese recipe" - which is a descendant
  • "although egg is used to bind the mixture so that it doesn't fall apart during the cooking process" - does not
  • "The Hairy Bikers, Dave Myers and Si King," - this sounds like the Hairy Bikers and Myers and King are three different entities. I'd recommend using a hyphen or semi-colon, but it's your call
  • "He described them as "not a whit inferior to those of Epping"" - Epping is a dab link
  • "or further flavourings such as mustard" - mustard is a dab link (surprisingly)

Reading this has made me hungry. The next time I'm passing through south Wales I'll have to keep an eye out for this! On hold until all are clarified. JAGUAR  21:06, 10 April 2016 (UTC)[reply]