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Edit count of the user (user_editcount)
null
Name of the user account (user_name)
'72.69.97.125'
Age of the user account (user_age)
0
Groups (including implicit) the user is in (user_groups)
[ 0 => '*' ]
Rights that the user has (user_rights)
[ 0 => 'createaccount', 1 => 'read', 2 => 'edit', 3 => 'createtalk', 4 => 'writeapi', 5 => 'viewmyprivateinfo', 6 => 'editmyprivateinfo', 7 => 'editmyoptions', 8 => 'abusefilter-log-detail', 9 => 'urlshortener-create-url', 10 => 'centralauth-merge', 11 => 'abusefilter-view', 12 => 'abusefilter-log', 13 => 'vipsscaler-test' ]
Whether or not a user is editing through the mobile interface (user_mobile)
false
Whether the user is editing from mobile app (user_app)
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Page ID (page_id)
4470803
Page namespace (page_namespace)
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Page title without namespace (page_title)
''Nduja'
Full page title (page_prefixedtitle)
''Nduja'
Edit protection level of the page (page_restrictions_edit)
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Last ten users to contribute to the page (page_recent_contributors)
[ 0 => 'Greyczech', 1 => '84.33.107.143', 2 => 'JackkBrown', 3 => '139.47.124.111', 4 => '2A00:23C7:FB81:F001:F4EE:C09:716:3A28', 5 => 'Beland', 6 => 'Jean-de-Nivelle', 7 => 'Finnusertop', 8 => 'Nardog', 9 => '174.164.144.25' ]
Page age in seconds (page_age)
576248364
Action (action)
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Edit summary/reason (summary)
'Undid revision [[Special:Diff/1230250392|1230250392]] by [[Special:Contributions/Greyczech|Greyczech]] ([[User talk:Greyczech|talk]])'
Time since last page edit in seconds (page_last_edit_age)
247074
Old content model (old_content_model)
'wikitext'
New content model (new_content_model)
'wikitext'
Old page wikitext, before the edit (old_wikitext)
'{{Short description|Italian spicy, spreadable sausage made with pork}} {{Use dmy dates|date=November 2023}} [[File:'Nduja.JPG|thumb|'Nduja ready for eating]] [[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]] '''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}, from [[French language|French]] ''andouille''<ref>{{Citation |title='nduja |date=2023-03-17 |work=Wiktionary, the free dictionary |url=https://en.wiktionary.org/enwiki/w/index.php?title=%27nduja&oldid=71772761 |access-date=2024-06-21 |language=en}}</ref>) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It derives from [[andouille]], a [[French cuisine|French]] kind of sausage introduced to southern Italy by the [[Angevin Sicily|Angevins]]<ref>{{Cite book |last=Larousse |first=Librairie |url=https://www.google.com/books/edition/Larousse_Gastronomique/ZvWMEAAAQBAJ?hl=en |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>. It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref> 'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy. In the United States and the United Kingdom, 'nduja's popularity boomed around 2015–2016, and it was featured in dishes at restaurants including New York City's [[The Spotted Pig]] and London's Temple and Sons.<ref>{{cite web |title=Why 2016 was the year of the 'nduja sausage |url=https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-url=https://ghostarchive.org/archive/20220501/https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-date=2022-05-01 |url-access=subscription |url-status=live |website=The Independent |accessdate=25 May 2019 |language=en |date=21 December 2016}}{{cbignore}}</ref><ref>{{cite news |last1=University |first1=Spoon |title=A spread called Nduja is suddenly popular in the US — here's how to eat it |url=https://www.businessinsider.com/what-is-nduja-2016-12?IR=T |accessdate=25 May 2019 |work=Business Insider}}</ref><ref>{{cite web|title=The Italian sensation sweeping the nation – 'Nduja – Cannon & Cannon|url=https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|url-status=dead|archive-url=https://web.archive.org/web/20190525143258/https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|archive-date=25 May 2019|accessdate=25 May 2019}}</ref><ref>{{Cite news |url=https://www.bloomberg.com/news/articles/2016-12-13/what-is-nduja-and-why-is-it-suddenly-on-every-menu |title=What Is Nduja and Why Is It Suddenly on Every Menu? |last=Vines |first=Richard |date=13 December 2016 |website=www.bloomberg.com}}</ref> ==See also== {{Commons category-inline}} {{Portal|Italy|Food}} * [[List of sausages]] * [[Harissa]] ==References== {{Reflist}} {{Salami}} {{DEFAULTSORT:Nduja}} [[Category:Italian sausages]] [[Category:Cuisine of Calabria]] [[Category:Salumi]] [[Category:Pork dishes]]'
New page wikitext, after the edit (new_wikitext)
'{{Short description|Italian spicy, spreadable sausage made with pork}} {{Use dmy dates|date=November 2023}} [[File:'Nduja.JPG|thumb|'Nduja ready for eating]] [[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]] '''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref> 'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy. In the United States and the United Kingdom, 'nduja's popularity boomed around 2015–2016, and it was featured in dishes at restaurants including New York City's [[The Spotted Pig]] and London's Temple and Sons.<ref>{{cite web |title=Why 2016 was the year of the 'nduja sausage |url=https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-url=https://ghostarchive.org/archive/20220501/https://www.independent.co.uk/life-style/food-and-drink/nduja-google-most-searched-food-italian-sausage-term-trend-poor-peasant-a7487471.html |archive-date=2022-05-01 |url-access=subscription |url-status=live |website=The Independent |accessdate=25 May 2019 |language=en |date=21 December 2016}}{{cbignore}}</ref><ref>{{cite news |last1=University |first1=Spoon |title=A spread called Nduja is suddenly popular in the US — here's how to eat it |url=https://www.businessinsider.com/what-is-nduja-2016-12?IR=T |accessdate=25 May 2019 |work=Business Insider}}</ref><ref>{{cite web|title=The Italian sensation sweeping the nation – 'Nduja – Cannon & Cannon|url=https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|url-status=dead|archive-url=https://web.archive.org/web/20190525143258/https://www.cannonandcannon.com/the-italian-sensation-sweeping-the-nation-nduja/|archive-date=25 May 2019|accessdate=25 May 2019}}</ref><ref>{{Cite news |url=https://www.bloomberg.com/news/articles/2016-12-13/what-is-nduja-and-why-is-it-suddenly-on-every-menu |title=What Is Nduja and Why Is It Suddenly on Every Menu? |last=Vines |first=Richard |date=13 December 2016 |website=www.bloomberg.com}}</ref> ==See also== {{Commons category-inline}} {{Portal|Italy|Food}} * [[List of sausages]] * [[Harissa]] ==References== {{Reflist}} {{Salami}} {{DEFAULTSORT:Nduja}} [[Category:Italian sausages]] [[Category:Cuisine of Calabria]] [[Category:Salumi]] [[Category:Pork dishes]]'
Unified diff of changes made by edit (edit_diff)
'@@ -4,7 +4,5 @@ [[File:'Nduja.JPG|thumb|'Nduja ready for eating]] [[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]] -'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}, from [[French language|French]] ''andouille''<ref>{{Citation |title='nduja |date=2023-03-17 |work=Wiktionary, the free dictionary |url=https://en.wiktionary.org/enwiki/w/index.php?title=%27nduja&oldid=71772761 |access-date=2024-06-21 |language=en}}</ref>) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It derives from [[andouille]], a [[French cuisine|French]] kind of sausage introduced to southern Italy by the [[Angevin Sicily|Angevins]]<ref>{{Cite book |last=Larousse |first=Librairie |url=https://www.google.com/books/edition/Larousse_Gastronomique/ZvWMEAAAQBAJ?hl=en |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>. - -It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref> +'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref> 'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy. '
New page size (new_size)
4363
Old page size (old_size)
5090
Size change in edit (edit_delta)
-727
Lines added in edit (added_lines)
[ 0 => ''''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>' ]
Lines removed in edit (removed_lines)
[ 0 => ''''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}, from [[French language|French]] ''andouille''<ref>{{Citation |title='nduja |date=2023-03-17 |work=Wiktionary, the free dictionary |url=https://en.wiktionary.org/enwiki/w/index.php?title=%27nduja&oldid=71772761 |access-date=2024-06-21 |language=en}}</ref>) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It derives from [[andouille]], a [[French cuisine|French]] kind of sausage introduced to southern Italy by the [[Angevin Sicily|Angevins]]<ref>{{Cite book |last=Larousse |first=Librairie |url=https://www.google.com/books/edition/Larousse_Gastronomique/ZvWMEAAAQBAJ?hl=en |title=Larousse Gastronomique: The World's Greatest Culinary Encyclopedia, Completely Revised and Updated |date=2009-10-13 |publisher=National Geographic Books |isbn=978-0-307-46491-0 |language=en}}</ref>.', 1 => '', 2 => 'It is similar to ''[[sobrassada]]'' from the [[Balearic Islands]], in [[Spain]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>' ]
Whether or not the change was made through a Tor exit node (tor_exit_node)
false
Unix timestamp of change (timestamp)
'1719234237'