User talk:Tina Brooks

Welcome!

Hello, Tina Brooks, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are a few good links for newcomers:

I hope you enjoy editing here and being a Wikipedian! Please sign your name on talk pages using four tildes (~~~~); this will automatically produce your name and the date. If you need help, check out Wikipedia:Where to ask a question, ask me on my talk page, or place {{helpme}} on your talk page and someone will show up shortly to answer your questions. Again, welcome! —Ruud 02:15, 26 February 2006 (UTC)[reply]

The article on you and your husband

U Hi, I see you created an article yourself and your husband. This is against Wikipedia policy ). Another Wikipedian has proposed the articles to be deleted. Don't worry about it too much though, a lot of people make this mistake. Cheers and happy editing, —Ruud 02:15, 26 February 2006 (UTC) I[reply]

Help has arrived

You wanted some help, here I am! How can I help you? You can ask your questions right here, and I will respond.--Commander Keane 02:25, 26 February 2006 (UTC)[reply]

New here and trying to be helpful

I am trying to put up a series of references to hot peppers, hot pepper manufacturers etc. among other things, but it seems I've broken the rules by being too close to the subject.

I'd like to figure out how to keep the pages without having the rules be broken. Tina Brooks 02:29, 26 February 2006 (UTC)

I you want to write a person, compancy or product you generally have to provide some evidence that they are notable in someway. We try to sort the encyclopedic information from adverts, so an article about a restaurant can be included if it has received a Michelin star, for example. Cheers, —Ruud 02:40, 26 February 2006 (UTC)[reply]

Okay, we'll take a look at each article, and the options available.

Peppermaster. Currently has {{prod}} on it. This means that it will deleted within 5 days unless someone removes the {{prod}}. If you think the article covers a notable subject then remove the {{prod}}. If you do that the article may undergo an Articles for deletion (AfD) discussion. You need to illustrate it's notability. Is it a common word? Will it appear in dictionaries soon? Is it used in mainstream media? If the answer to these questions is no, then you should probably leave the {{prod}} and let it get deleted.
Greg Brooks. As mentioned above by Ruud, you shouldn't be editing the article of people you know, since it may be difficult to maintain a neutral point of view. If you think the article is notable (and it might be, if the books he has published have reached a wide audience. I think selling 5000 copies would be adequate - has he?) remove the {{prod}}. Again, it might go to AfD - so you will need to demonstrate notability.
Tina Brooks (nee Smith). Also has {{prod}} on it. I don't know if being the president of Brooks Pepperfire Foods Inc. is notability. And you shouldn't edit your own article.--Commander Keane 02:55, 26 February 2006 (UTC)[reply]

Follow up on Request for help

Thank you. I felt abused by the person who complained about my publishing the articles. Citing "Vanity" as the reason for deletion, is NOT in the list of Criteria for Speedy Deletion.

I realize that I am personally involved with the subject, and I didn't realize that this was key when I wrote the articles. The Peppermaster reference is a Professional Title used by Greg Brooks. At some point in history, it will most certainly make it into a dictionary. Need this Professional Title wait until Webster's picks it up, before having value?
Greg Brooks is notable, because he is the author of TWO cookbooks one with over 3000 in sales, the other with over 5000. He is also the ex-spouse of Lila Hope-Simpson, a published Canadian children's book and recognized by the Prime Minister of Canada for her work in Early Childhood Education.
I can concede my page, as of course being obviously, blatantly in disregard for the NPOV rules.
It is my intent to upload quite a few pages on the hot pepper industry and the major personalities at play. I am personally connected with this field, as I am a bit of an expert in hot peppers, etc. And, I am technically qualified to add some very good information to the database. I have already made additions, etc.

If you are still waiting to upload pictures then please let me know if you need help. Otherwise you can check out Wikipedia:Uploading pictures

Deepraj 11:34, 5 April 2007 (UTC)[reply]

I don't know what happened to "Chilihead". I know I added it.
So... what next?

Tina Brooks 03:14, 26 February 2006 (UTC)

Hi Tina, didn't mean to offend you with by using Vanity as a reason for Proposed deletion. Proposed deletion isn't the same as Speedy deletion - it takes longer, it's easy to halt, and there's a wider set of criteria. Also by 'Vanity', I didn't mean anything more than it was an article about a person that person him/herself. Your husband is probably a borderline case here. See WP:PROD and WP:VAIN for more info. -- Aim Here 03:35, 26 February 2006 (UTC)[reply]

Okay, well if you think Peppermaster and Greg Brooks are notable, remove the {{prod}} tags at the top of each article.

Note that {{prod}} is not the same as speedy deletion, so criteria for speedy deletion are not relevant.

Chillihead was speedy deleted (I can get you the reason if you want). This term is more suited to our sister project Wiktionary (although I'm not sure of their inclusion guidelines over there). I have pasted the text below in case you descide to put it in Wiktionary:

Chilihead is a slang term meaning someone enamoured with the ingesting of hot peppers, most specifically those of the genus capiscum. ****This is misspelled, and should be capsicum****

==Examples of chilis==

--Commander Keane 03:37, 26 February 2006 (UTC)[reply]

Response to Commander Keane

I do think they are notable. That's why I published them. I have removed any personal references as well so as to further remove possibility for NPOV removal reasons.

I will look into Wiktionary as suggested for the chilihead reference.Tina Brooks 04:17, 26 February 2006 (UTC)

Response to Aim Here

Apology accepted. A note showing me the Vanity page such as the one that R.Koot posted to me would have been more appreciated.
I am editing my personal page to better reflect my intentions here. Navigation for the help files has been very tricky.Tina Brooks 04:17, 26 February 2006 (UTC)

Deletion of Chilihead

Hi Tina, I'd like to apologize for the deletion of the Chilihead article, I mistakenly deleted it as "nonsense". Wiktionary would be a better place for this kind of article, so I have restored it and tagged it as "Move to Wiktionary". It won't be deleted again before it is moved. Mushroom (Talk) 13:14, 26 February 2006 (UTC)[reply]

Help requested

Hello. What can I help you with? You can reply here if you wish, or on my talk page. Pepsidrinka 21:51, 7 March 2006 (UTC)[reply]

Thanks for replying... I'm trying to find a list of html codes particular to Wikipedia... can you give me a link or point me where to find one???Tina Brooks 21:53, 7 March 2006 (UTC)

By html codes, do you mean [[ and ]] for wikilinking, and other similar codes? Pepsidrinka 21:55, 7 March 2006 (UTC)[reply]

I was thinking specifically of finding a code for (TM) the mark for a trademark. But if it's on the same page, then yes.Tina Brooks 22:13, 7 March 2006 (UTC)

Still not quite sure what you mean. Perhaps this? [1]. Pepsidrinka 22:25, 7 March 2006 (UTC)[reply]

That's what I was looking for, yes. Thank you.Tina Brooks 03:53, 19 March 2006 (UTC)

comment regarding the naga dorset, red savina &c

Hi, Tina. I was looking at your comment on talk:Naga Jolokia pepper. I agree with you that it would not be possible to exceed 15M on that scale. However, I think there may be some confusion (admittedly on my part as well) between the two scales. The test conducted (HPLC) determines ratings in "ASTA Heat Units", whereas the article on wikipedia (and related articles such as mentioned in the subject of this comment) lists ratings in the Scoville scale. I don't know whether these two are related, identical, or what. It seems possible to me that the conversion from "asta heat units" to "scoville heat units" might involve different metrics. Sort of like converting kilometers to miles, dig?

At any rate, I was looking at your page to get an idea of who I was talking to (always a good idea to avoid conflicts), and I am intrigued by the paper you'd like to publish on the validity of any one pepper being "the hottest." I am personally interested in various "hotter" peppers, and cultivate quite a few varieties. An interesting anecdote is the difference between this year's crop and last year's. Last year, the peppers were the weakest we've ever had from the Red Savinas. I live in Virginia, and last year was pretty unremarkable as summers go (which is of course when the plants fruit). For contrast, this year's peppers are insane. The first pepper we cut up caused my wife and I to flee the kitchen -- with just the aerosol released by bisecting and cleaning the pepper. It's interesting to note that NPR ran a story a few weeks back about this being the best year on record for Virginia wines (which I find to be swill, alas). It got me thinking about the plants, and I realized that I am just today (probably will pick them tonight after work) harvesting the last crop of the year. That's remarkable in that we are very much in winter here. So what I'm getting at here is there is enormous variance in how hot the peppers can be. I think it's probably possible to get the occasional "oh my goodness" pepper, and at other times complete duds. Another condition worth mentioning is the peppers I grew hydroponically for some years. These were mostly unremarkable. I had 1600W of lights on them, which is substantial, and I never got anything near as hot as this year. So it would seem there are ways to make them much more or less hot. What those conditions are, I doubt anyone understands fully, as the whole science of the "hottest peppers" is, well, kind of quackery.

Anyhow, thanks for contributing. I'm always pleased to see people come to the project and contribute instead of bickering. :) ... aa:talk 13:01, 15 November 2006 (UTC)[reply]

File permission problem with File:Greg Brooks portrait.jpg

File Copyright problem

Thanks for uploading File:Greg Brooks portrait.jpg. I noticed that while you provided a valid copyright licensing tag, there is no proof that the creator of the file agreed to license it under the given license.

If you created this media entirely yourself but have previously published it elsewhere (especially online), please either

make a note permitting reuse under the CC-BY-SA or another acceptable free license (see this list) at the site of the original publication; or
Send an email from an address associated with the original publication to permissions-en@wikimedia.org, stating your ownership of the material and your intention to publish it under a free license. You can find a sample permission letter here.

If you did not create it entirely yourself, please ask the person who created the file to take one of the two steps listed above, or if the owner of the file has already given their permission to you via email, please forward that email to permissions-en@wikimedia.org.

If you believe the media meets the criteria at Wikipedia:Non-free content, use a tag such as {{non-free fair use in|article name}} or one of the other tags listed at Wikipedia:Image copyright tags#Fair use, and add a rationale justifying the file's use on the article or articles where it is included. See Wikipedia:Image copyright tags for the full list of copyright tags that you can use.

If you have uploaded other files, consider checking that you have provided evidence that their copyright owners have agreed to license their works under the tags you supplied, too. You can find a list of files you have uploaded by following this link. Files lacking evidence of permission may be deleted one week after they have been tagged, as described on criteria for speedy deletion. If you have any questions please ask them at the Media copyright questions page. Thank you. MBisanz ^talk 01:10, 24 July 2009 (UTC)[reply]