Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 997
Default Babelcarp experts' page

I suppose it will come as no surprise to regulars here that, while I
maintain Babelcarp myself, I get lots of help with the definitions.
(My Chinese is *very* minimal.) When I'm stumped by a bit of Chinese
that seems like a tea term, when Googling it on the Chinese web yields
no context that I'm sure of, there are very few people I tend to ask
for help. (You know who you are!)

Today I opened up the process a bit by posting a web page that shows
some possible Chinese tea terms that currently puzzle me, and solicits
help with those phrases from those who know more than I:

http://www.panix.com/~perin/babelcarp-experts.html

The page lets you type in some help for a phrase. Then you click a
button, and I get your work via email. That's all there is to it.

The Babelcarp Experts' Page, if it turns out to be useful, will be
updated from time to time. Problematic phrases that Babelboffins have
answered will disappear, replaced by new mysteries. (Mysteries to me,
at least.)

By the way, even more than Babelcarp proper, this page really, really
wants your computer to have Chinese fonts installed.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
  #2 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 111
Default Babelcarp experts' page

Lew,

Great idea, and thank you for all of your labours with The Carp,
which we have come to love so much.

Particularly in the definitions of wulongs, there are some
definitions that could be expanded upon. Not meaning to add to your
workload, but I wonder if you would consider adding a "Refine this
definition" button, or something, to a definition. This might perhaps
allow users to either add directly to a definition, or to e-mail
("post") you the text. Tea drinkers are notoriously keen to share
their knowledge, and I wonder if you might capitalise upon that by
adding that sort of facility to your page.

Either way, keep up the good work - I for one use your site many
times per week.


Kind regards, and toodlepip,

Hobbes

  #3 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 1,231
Default Babelcarp experts' page

Lew,

Do we get credit? I don't have anything on my Rosetta Stone for your
first two items. Shi Cang is 'wet warehouse mildew taste'. You don't
need Chinese fonts installed. All you need is know how to work between
the double byte characters set for Chinese and Unicode. I remember a
similar Que Paso for Chinese terms on Wiki somewhere. I think the main
confusion in Chinese is we think we know what it means. How many times
has Danny corrected me here? If were talking about Chinese tea terms I
think flushing them out is appropriate here because a discussion is
sometimes required.

Jim

Lewis Perin wrote:
> I suppose it will come as no surprise to regulars here that, while I
> maintain Babelcarp myself, I get lots of help with the definitions.
> (My Chinese is *very* minimal.) When I'm stumped by a bit of Chinese
> that seems like a tea term, when Googling it on the Chinese web yields
> no context that I'm sure of, there are very few people I tend to ask
> for help. (You know who you are!)
>
> Today I opened up the process a bit by posting a web page that shows
> some possible Chinese tea terms that currently puzzle me, and solicits
> help with those phrases from those who know more than I:
>
> http://www.panix.com/~perin/babelcarp-experts.html
>
> The page lets you type in some help for a phrase. Then you click a
> button, and I get your work via email. That's all there is to it.
>
> The Babelcarp Experts' Page, if it turns out to be useful, will be
> updated from time to time. Problematic phrases that Babelboffins have
> answered will disappear, replaced by new mysteries. (Mysteries to me,
> at least.)
>
> By the way, even more than Babelcarp proper, this page really, really
> wants your computer to have Chinese fonts installed.
>
> /Lew
> ---
> Lew Perin /
>
http://www.panix.com/~perin/babelcarp.html


  #4 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 1,231
Default Babelcarp experts' page

Lew,

I did have an Rou-Qing entry on my Rosetta Stone. Rou is the term in
oxidation we call bruising (rubbing) which can be done by hand or
machine. I think the Cha and Tian is not required.

Jim


Space Cowboy wrote:
> Lew,
>
> Do we get credit? I don't have anything on my Rosetta Stone for your
> first two items. Shi Cang is 'wet warehouse mildew taste'. You don't
> need Chinese fonts installed. All you need is know how to work between
> the double byte characters set for Chinese and Unicode. I remember a
> similar Que Paso for Chinese terms on Wiki somewhere. I think the main
> confusion in Chinese is we think we know what it means. How many times
> has Danny corrected me here? If were talking about Chinese tea terms I
> think flushing them out is appropriate here because a discussion is
> sometimes required.
>
> Jim
>
> Lewis Perin wrote:
> > I suppose it will come as no surprise to regulars here that, while I
> > maintain Babelcarp myself, I get lots of help with the definitions.
> > (My Chinese is *very* minimal.) When I'm stumped by a bit of Chinese
> > that seems like a tea term, when Googling it on the Chinese web yields
> > no context that I'm sure of, there are very few people I tend to ask
> > for help. (You know who you are!)
> >
> > Today I opened up the process a bit by posting a web page that shows
> > some possible Chinese tea terms that currently puzzle me, and solicits
> > help with those phrases from those who know more than I:
> >
> > http://www.panix.com/~perin/babelcarp-experts.html
> >
> > The page lets you type in some help for a phrase. Then you click a
> > button, and I get your work via email. That's all there is to it.
> >
> > The Babelcarp Experts' Page, if it turns out to be useful, will be
> > updated from time to time. Problematic phrases that Babelboffins have
> > answered will disappear, replaced by new mysteries. (Mysteries to me,
> > at least.)
> >
> > By the way, even more than Babelcarp proper, this page really, really
> > wants your computer to have Chinese fonts installed.
> >
> > /Lew
> > ---
> > Lew Perin /
> >
http://www.panix.com/~perin/babelcarp.html


  #5 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 997
Default Refine this? (was: Babelcarp experts' page)

"HobbesOxon" > writes:

> Great idea, and thank you for all of your labours with The Carp,
> which we have come to love so much.


Thanks for the kind words!

> Particularly in the definitions of wulongs, there are some
> definitions that could be expanded upon. Not meaning to add to your
> workload, but I wonder if you would consider adding a "Refine this
> definition" button, or something, to a definition. This might perhaps
> allow users to either add directly to a definition, or to e-mail
> ("post") you the text. Tea drinkers are notoriously keen to share
> their knowledge, and I wonder if you might capitalise upon that by
> adding that sort of facility to your page.


That's an interesting idea, and it wouldn't be a huge amount of
programming. Maybe Babelcarp could display a form for editing the
preexisting definition when the user clicked "Refine", and the form
would send me email. But I wonder how much it would be used.
(There's an email link on the page as is labeled "Complaints?
Questions?", and *nobody* uses it.)

I'd like to hear from people who think they'd actually be moved to
contribute to Babelcarp if it provided that sort of convenience to
volunteer editors.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html


  #6 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 997
Default Babelcarp experts' page

"Space Cowboy" > writes:

> Do we get credit?


On Babelcarp proper, I often make note of my source just as a comment
in the database, not to be displayed on the web page. (I doubt that
real users are interested in this information, usually)

Maybe I'm wrong about this. If users really want to see sources,
please chime in now. (Warning: it would take me a while to accomplish
this, for there are hundreds of definitions with comments on sources,
and it also isn't obvious to me what the best way to display them
would be.)

I've been thinking of having already-answered questions on the
Experts' page hang around for a while before being deleted. I might
put an extra column in the table on the Experts' page so that answered
questions would carry a credit.

> I don't have anything on my Rosetta Stone for your first two items.
> Shi Cang is 'wet warehouse mildew taste'.


Well, Sasha got there first, as it happens. Shi Cang is wet storage
of Pu'er, the opposite of Gan Cang.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
  #7 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 1,231
Default Babelcarp experts' page

Lew,

I just saw what you did for credit. Good idea. Heretofore you could
claim Babelcarp was your own hard work. Now all you have to do is ask
which I know is harder than it seems.

Jim

PS Could you put a date on the query? That way after a couple of days
I could give it my best shot if others haven't.

Lewis Perin wrote:
> "Space Cowboy" > writes:
>
> > Do we get credit?

>
> On Babelcarp proper, I often make note of my source just as a comment
> in the database, not to be displayed on the web page. (I doubt that
> real users are interested in this information, usually)


  #8 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 997
Default Babelcarp experts' page

"Space Cowboy" > writes:

> I just saw what you did for credit. Good idea. Heretofore you could
> claim Babelcarp was your own hard work.


Well, it is, mostly: most of the definitions were researched my me.

> Now all you have to do is ask which I know is harder than it seems.


To me it's a pleasure, actually. I've been gratified by how fast the
first several questions have been answered.

> PS Could you put a date on the query? That way after a couple of days
> I could give it my best shot if others haven't.


I suppose I could, but I don't understand why it matters. Are you
saying that questions, like Pu'er, improve with age, only faster?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
  #9 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 1,231
Default Babelcarp experts' page

I like the ones which will apparently stump the experts.

Jim

PS I don't know. How about an accepted/rejected(why?) notification by
email for the entries.

Lewis Perin wrote:
> "Space Cowboy" > writes:
> > PS Could you put a date on the query? That way after a couple of days
> > I could give it my best shot if others haven't.

>
> I suppose I could, but I don't understand why it matters. Are you
> saying that questions, like Pu'er, improve with age, only faster?
>
> /Lew
> ---
> Lew Perin /
>
http://www.panix.com/~perin/babelcarp.html


  #10 (permalink)   Report Post  
Posted to rec.food.drink.tea
external usenet poster
 
Posts: 997
Default Babelcarp experts' page

"Space Cowboy" > writes:

> [...]
>
> PS I don't know. How about an accepted/rejected(why?) notification by
> email for the entries.


That doesn't seem like much to ask!

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
OT For You Cat Experts Janet Wilder[_1_] General Cooking 56 23-05-2013 11:01 PM
Babelcarp has moved Lewis Perin Tea 2 11-08-2011 07:05 PM
Babelcarp milestone Lewis Perin Tea 1 07-03-2011 04:45 PM
Talking Babelcarp ? Mal from Oz Tea 13 04-05-2008 03:20 PM
Babelcarp enters a third milliverbium Lewis Perin Tea 12 31-08-2007 04:41 PM


All times are GMT +1. The time now is 02:13 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright 2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"