Talk:Adobo

I think a photo or two would serve well. And I might just add them soon. Andrew Powell 22:08, 22 February 2006 (UTC)

As I cook more recipes I can take photos and add them72.235.202.181 (talk) 20:31, 12 July 2010 (UTC)

Perhaps "tomatoey" should be changed to something else, like "tomato-based" or "tomato-flavored"?72.58.115.177 (talk) 01:18, 10 May 2008 (UTC)

There is no such word as irregardless: "Indeed, adobo is eaten by virtually all Filipinos, irregardless of social standing" User:72.225.39.253 19:36, April 11, 2006

Fixed. If you see a typo you may go ahead and fix it. irregardless usually just means regardless in context. Andrew Powell 17:44, 14 April 2006 (UTC)

Made a minor correction in the following statement: "Other ingredients such as squid, ... string beans, and water spinach (damo) are also made into adobo..." Water spinach in Filipino/Tagalog is kangkong. Antifornicator (talk) 20:58, 8 April 2008 (UTC)

References for "Popularity"

I've tagged the "Popularity" section with the "unreferenced" tag because some of the points raised there may be statements of opinions rather than statements of facts.

For example:

During the 1990s, a Philippine instant food company, Nissin-Monde, made an adobo-flavored instant stir-fry noodle. The product has met a limited commercial success, though, given its strong ties to Philippine culture.

There are as many versions of adobo as there are Filipino families...It is for all intents and purposes the national dish of the Philippines.

Curiously enough, [apl.de.ap]'s native northern Philippine province of Pampanga, is where adobo originated from, with the original recipe consisting of only vinegar and no soy sauce. The versatile Adobo has since evolved to please the palates and practical needs of many.

(Emphases added)

If you feel that the tagging was unjustified, please let me know and let's discuss how we can resolve this concern. --- Tito Pao 20:44, 12 October 2006 (UTC)

Etymology needed

Needs etymology of the word "adobo." Badagnani (talk) 02:46, 14 April 2008 (UTC)

Done. Badagnani (talk) 02:48, 14 April 2008 (UTC)

Ingredient section

Section reads like OR and has lots of opinion words in it

Ingredients section

The ingredients section has plenty of what can be marinated in adobo, but nothing about what adobo is actually made of. Some examples of spices used, preparation, etc would be real nice.

I can add this info to the page if needed72.235.202.181 (talk) 20:31, 12 July 2010 (UTC)

External Links

I wanted to add http://www.adoboloco.com as an external link. When I was searching for a recipe I originally found this article and clicked the link that was previously here. I've cooked a few of the recipes and found that it was a good resource to refer back to. I see this article is lacking quite a bit of information that I have. Let me know if you need more help adding/editing to it. Anyone see any issues with adding this link back to the external link section of the site.72.235.202.181 (talk) 20:31, 12 July 2010 (UTC)

98.228.74.68 (talk) 21:00, 13 February 2009 (UTC)

Adobo, Adobo (Filipino cuisine), and Adobo sauce, oh my.

Er... following up on Ambeth Ocampo's article citing the indigenous origins of Adobo (whose name is taken from the spanish term for marinade), I created an article for Adobo (Filipino cuisine), since the Adobo article seemed to be mainly about a general phrase for marinated dishes among Spanish and Spanish-colonized countries. But I'm looking at the Adobo sauce article and I suspect it refers to that general category already, and the only thing in to merit a difference between it and the Adobo article is Adobo (Filipino cuisine). I'm starting to feel/think that Philippine Adobo ought to own the Adobo article, with the general term being sent to Adobo Sauce. But I'm not sure, and I'm seeking advice as to the next course of action. -- Alternativity (talk) 08:45, 25 February 2009 (UTC)