You made it to the big time!
I first heard of Lukanka on this BBC article (linked below), and the tasty-looking photo prompted me to look further into it on Wikipedia. Lo and behold, the source of the BBC photo was yours!
Could you add some more info about this for us salami lovers? If you are not a native English writer, I would be glad to edit whatever you write about it.
Thanks for posting this picture!Grammarmonger 09:59, 2 January 2007 (UTC)
- Hi Grammarmonger, thank you for the information. It was greet to see my picture on the BBC site and I was really surprised :-)
- I've translated ... with some external help ... the Bulgarian version of the article, which I'm the author. I hope I'll be able to add some more information in the near future. I'll be grateful if you can edit it, because I'm not a native English speaker.
- Hope this can satisfy the need of more info for the salami lovers... and... I suggest to taste the lukanka with some good wine or rakia ;-) --Ikonact 20:57, 2 January 2007 (UTC)
Hello again Ikonact
Your article has a good start. I made a few changes to your wording for you. please read carefully what I wrote, and if I changed the meaning to anything incorrect, please tell me.
I have a couple of questions:
1. About the first sentence: Is lukanka typical of Bugarian sausage, or of Bulgarian cuisine? What I mean is, when one thinks of Bulgarian food, does lukanka come to mind as one of the first things? (like pizza and spaghetti for Italian cuisine or hamburgers and hotdogs for American), or do people think of lukanka more in a context of sausages? I want to improve that first sentence, but I need to understand the meaning more exactly.
2. Is pork-only or beef-only lukanka a modern style, a regional style, or is it just made that way sometimes (like when momma has no pork in the kitchen)?
- Hi Grammarmonger, thank you for the corrections in the article. Here I try to answer your questions.
- 1. I think Lukanka is a typical Bulgarian sausage... I mean, one of the things that come to mind (but not the first one) thinking about Bulgarian food and the first one thinking about a Bulgarian sausage. Additionally, this is a sausage, that can not be found in other countries.
- 2. I've found the pork-only or beef-only lukanka in a cooking book, but honestly I've never seen a lukanka like this. In my opinion, the typical one is the mixed one, and the pork-only or beef-only are made sometimes at home or probably present on the market exceptionally.
- 3. The correct name is Patent office of the Republic of Bulgaria
- Hope this answers your questions.
- If you think that there is something unclear, please put your questions in the discussion page of the article. This will involve more people and you will have more opinions. Thank you --Ikonact 09:25, 5 January 2007 (UTC)
Thanks Ikonact. I started some talk on the discussion page. I wanted to give you the first chance to input your ideas, since it was your article.
Here is a gift to you:
EGNOS Base station map
http://commons.wikimedia.org/wiki/File:EGNOS_map.svg has the HBK (Hartebeesthoek) base station incorrectly on the southern coast of South Africa. The correct location .
A barnstar for you!
|The Graphic Designer's Barnstar|
|Excellent work with the maps! Cavann (talk) 19:52, 19 September 2013 (UTC)|
Graphic Designer's Barnstar
|The Graphic Designer's Barnstar|
|For your awesome work on File:Map Valley Metro Rail Phoenix Arizona.svg. Thank you for your help! « Gonzo fan2007 (talk) @ 21:48, 23 May 2016 (UTC)|
Hi Ikonact! An editor on my WP:FLC for List of Valley Metro Rail stations has requested that the text in the File:Map Valley Metro Rail Phoenix Arizona.svg map be enlarge or made easier to see when viewed as a thumbnail (see discussion here). Is this something you would be able to try to adjust? Thanks! « Gonzo fan2007 (talk) @ 22:21, 2 July 2016 (UTC)