Template:Did you know nominations/Chateaubriand sauce

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The following is an archived discussion of the DYK nomination of the article below. Please do not modify this page. Subsequent comments should be made on the appropriate discussion page (such as this nomination's talk page, the article's talk page or Wikipedia talk:Did you know), unless there is consensus to re-open the discussion at this page. No further edits should be made to this page.

The result was: withdrawn by Northamerica1000 (talk). I have merged the article into Chateaubriand steak. NorthAmerica1000 14:34, 17 October 2014 (UTC)

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Chateaubriand sauce[edit]

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Created by Northamerica1000 (talk). Self nominated at 00:10, 6 September 2014 (UTC).

  • Thank you, Northamerica1000, for another tasty article! New enough, long enough, well referenced. Most sources are offline, so AGF. QPQ done. However, the hook isn't so hooky. To me, it would be much more interesting to know that the reduction process reduces the broth by 2/3. Also, I wonder why you're not printing that pointy arrow over the first "a" in Chateaubriand in the title and text? Yoninah (talk) 12:14, 13 October 2014 (UTC)
  • After some searches, I've only found a few spellings of "Chateaubriand" with a circumflex (Â) mark (e.g. [1]), but most don't use it. It may not be needed, and could potentially be possibly be erroneous to add one. The term Château has a circumflex, though. I feel it's rather vital to include information about chateaubriand steak, since the two are strongly interrelated. Adding in detailed content about the two reductions that occur in preparation of the sauce will make the hook rather wordy. Here's two alts below; I prefer ALT1, and feel that ALT2 is overly detailed. Feel free to add additional alts. NorthAmerica1000 12:44, 13 October 2014 (UTC)
  • ALT1: ... that chateaubriand sauce is prepared in a series of two separate cooking reductions, and typically accompanies chateaubriand steak?
  • ALT2: ... that chateaubriand sauce is prepared in a series of two separate cooking reductions, the first by 2/3 and the second by 1/2, and typically accompanies chateaubriand steak?
  • Sorry, I don't see any difference between the alts and the original hook. And as a complete novice in the gourmet department, I don't see anything hooky about chateaubriand sauce accompanying chateaubriand steak; it seems obvious to me, because they have the same name. If you really insist on this hook, I would like to leave it to another reviewer to approve. Best, Yoninah (talk) 19:28, 13 October 2014 (UTC)
All right. The thing about it is, if the hook only states something to the effect of "chateaubriand sauce is prepared in a series of two separate cooking reductions, the first by 2/3 and the second by 1/2", it may be perceived as boring, like "so what". I feel that addition of how the sauce is typically used serves to provide more context and make the hook more interesting. NorthAmerica1000 20:29, 14 October 2014 (UTC)
I have strong doubts about the article's notability, chateaubriand is not a sauce, but a garniture in professional cooking and WP:NOT a cooking guide applies. The hook is as helpless as the article as a whole. Serten (talk) 06:56, 17 October 2014 (UTC)
Do you have a source to back up the notion of the sauce being a garniture? Many sources used in the article refer to it as a sauce. NorthAmerica1000 14:10, 17 October 2014 (UTC)
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