Talk:Hot salt frying

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Mexico

I have never observed this technique anywhere else in Mexico, although it may be fairly common. User:Theabroma

definitely original research, this material is good but the info should probably be worked in as less of a personal anecdote:

This technique was also observed in San Blas, Nayarit, Mexico, along the zócalo, in July 1991. A vendor had placed a large clay cazuela on top of a 4-legged, waist high charcoal brazier. The cazuela was filled with coarse salt. After the salt became hot, the vendor toasted/fried pepitas, or pumpkin seeds in their shells in the hot salt, stirring them with a slotted spoon. When the seeds were "done", the vendor spooned them into tiny paper bags and sold them to strollers in the zocalo for an afternoon or evening snack.

yEvb0 03:35, 22 June 2007 (UTC)[reply]

Unreliable source

The website "Foodista" is the only source cited for hot salt frying. It appears to be a user-generated site, which might make its reliability questionable. Worse, the earliest version of the page that I can find (April 2009 in the Internet Archive), is virtually identical to the September 2008 version of this page. It seems likely that either a Wikipedia editor copied the content from Foodista or a Foodista contributor copied it from Wikipedia.

The one source cited for hot sand frying appears to be a defunct web page. Cnilep (talk) 03:12, 19 February 2014 (UTC)[reply]

Cnilep In India this is done everywhere, but as this is street food it does not get covered in literature. I would not know where to find sources covering this practice but it is ubiquitous. Blue Rasberry (talk) 14:52, 19 February 2014 (UTC)[reply]

No one is doubting the truth of what is written here. But Wikipedia content has to be (1) not in violation of anyone's copyright, (2) not plagiarized, regardless of copyright, (3) verifiable, and (4) notable. Cnilep (talk) 23:41, 19 February 2014 (UTC)[reply]

The proper thing to do would be to delete all of the text in the article. Go ahead. Blue Rasberry (talk) 11:44, 20 February 2014 (UTC)[reply]

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