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 | The contents of the Broasting page were merged into Broaster Company on 26 December 2018. For the contribution history and old versions of the redirected page, please see its history; for the discussion at that location, see its talk page. |
Sources are non-existent. edit
There are no sources for the article, which reads like a promotional hand out. It is ripe for deletion. -Roxy the dog (resonate) 20:28, 31 March 2014 (UTC)
- I'm inclined to agree Roxy. If I was in the market for some frying equipment this might be helpful, but that's not I'm here for. I can't imagine anyone else is either. Fraggle81 (talk) 20:39, 31 March 2014 (UTC)
- I've just removed large tracts of promotional material, and I'm going to take a break, then look again with fresh eyes. I've never hacked a wiki article so much before, but I feel quite justified. -Roxy the dog (resonate) 20:42, 31 March 2014 (UTC)
Merger proposal edit
I propose merging Broasting into Broaster Company. The term appears to be used as a licensed trademark from the company for pressure frying using their branded ingredients and equipment. I don't think this process merits its own article, at least until there's an explanation of how this differs from pressure frying.-Ich (talk) 11:24, 24 September 2017 (UTC)
- @Ich: If you merge it as a new section in the Broaster Company article, please be sure to leave Broasting as a redirect to that article and section. Thanks!
— SpikeToronto 09:51, 25 September 2017 (UTC)
P.S. By the way, the differences between pressure frying, in general, and broasting, in particular, seem to be equipment- and recipe-specific, near as I can tell (I'd never read anything about it before editing the Broasting stub). — SpikeToronto 09:51, 25 September 2017 (UTC)
- I agree with at least redirecting to "broasted" It is a popular term near me and I would not have known to look up "Broaster Company". — Preceding unsigned comment added by 68.115.217.114 (talk) 13:49, September 26, 2017 (UTC)
