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Find correct name
The airport is not listed as João Paulo II anywhere.
The airport's own website calls itself simply Ponta Delgada, and has no mention of João Paulo.
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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
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)reply
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.
Section reads like
OR and has lots of opinion words in it
I am concerned that no one mentions MSG or "natural flavors" as ingredients. Most Adobo that I find in supermarkets has one or the other; and since my husband has an adverse reaction to these ingredients, we try to avoid them. Is MSG or something called, "natural flavoring" a usual ingredient in Adobo? —Preceding
unsigned comment added by
69.115.24.93 (
talk)
22:50, 2 April 2011 (UTC)reply
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.
98.228.74.68 (
talk)
21:00, 13 February 2009 (UTC)reply
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)reply
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)reply
Neutrality
I'm looking at this article and I cannot help but think that as the default article it is possibly giving undue weight to Hispanic adobo. Hispanic adobo and Filipino adobo are of different cultural provenance, but because of the presentation in this article it is easy to be misled that they are fundamentally the same or more closely related than they actually are. In the Philippines, an officially English-speaking country of over 90 million people, Filipino adobo is widely considered the national dish. I'm not sure that Hispanic adobo holds the same place in other Hispanic cuisines and from what I can tell such recipes usually go by the name adobado not adobo—although feel free to correct me. When I look at what articles link to this article, I see roughly half maybe even more are Philippine related. Because of this, I think it is unjustified that this article mainly treating with the Hispanic context of the term is the default. It could be argued that
adobo (Filipino cuisine) should be the default article for the adobo space. This default article should more closely reflect the weighting of general interest on the subject in the lead paragraph, or a disambiguation page should be created.
Lambanog (
talk)
15:37, 4 August 2010 (UTC)reply
They are very different dishes. The only thing they share is the name which was given to it by the Spanish due to its similarity, not to its origins. Adobo in Hispanic cuisine is basically a preservative sauce. Adobo in filipino cuisine is a method of preparing food for cooking, it uses spices indigenous to Prehispanic Philippines (it does not, for example, use Capsicum but instead use Piper nigrum), it also uses unknown ingredients to Latin America (at that time) like
soy sauce). The closest it comes to in terms of European cooking, are actually meat cooked in wine in Spain.
I'd also like to point out that the Filipino Adobo is the subject of about 8 out of every 10 search results for 'Adobo' in Google. I can't actually tell anymore, what part of this article refers to the Spanish adobo and what part were mistakenly added by contributors who thought that this was the article for the Filipino adobo. --Obsidi♠nSoul21:35, 22 April 2011 (UTC)reply
Picture
The third picture (of adobo chicken) is probably not a good choice. It appears to show some raw chicken sitting directly on top of a piece of cooked chicken. Terrible food hygiene. Are they trying to make people sick? — Preceding
unsigned comment added by
199.168.151.175 (
talk)
18:00, 27 April 2015 (UTC)reply