Talk:Frying

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The frying of food is simply the "cooking of food in oil or another fat". The technique may have originated in ancient Egypt around 2500 BC, or perhaps not. The origins should not be covered in the introduction.Royalcourtier (talk) 02:06, 21 February 2015 (UTC)[reply]

"Common delicacy"?

Old edit but this may be a language-barrier issue: this is a stunning oxymoron to me. If it's a "delicacy", it's axiomatically not "common"!

Query whether it will ever be possible to agree on what "delicacy" means, but in my view it means an arcane "acquired taste" unique to one or a small set of cuisines and requiring the non-native (and perhaps native) eater to overcome some level of personal or cultural revulsion, like pressed duck (or even Vegemite, if you ask Alphadeltafoxtrot). A "delicacy", IMHO, isn't "a mildly yucky-sounding foodstuff generally eaten only on special occasions or by the wealthy, but with worldwide variations" like caviar, or "an unusual foodstuff specific to a local culture because it doesn't grow/live anywhere else" like white truffles or poke sallet, or "a non-essential highly flavored foodstuff originating from a culture of which the author is proud" (like Turkish delight).

I don't know how to address this problem because it's (a) potentially only an issue to my food-fixated self and no one else has any truck for dealing with it (not unreasonable!), (b) not remotely within the ambit of the MOS, and (c) not an issue I can figure out where or how to raise in any multi-article-type forum (and I've been here for 10+ years and 72,000+ edits, and my superpower in my "day job" is figuring out how to comply with extremely poorly written procedural rules spread out over a bunch of different sources, and I give up on this one). Julietdeltalima (talk) 07:38, 3 June 2025 (UTC)[reply]