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Luncheon meat is actually one of the more common fillings for blaas. And one of the most popular types is commonly referred to as Red Lead in Waterford due to its distinct red colour. That edit by User 193.1.57.1 is accurate.
--Jmccormac 10:47, 24 January 2007 (UTC)
This just looks like a floury bap. Hardly a waterford speciality.--194.145.134.26 17:05, 30 August 2007 (UTC)[reply]
It may look like that but it does not taste like a bap and it does not have the texture of a bap.--Jmccormac 10:54, 15 September 2007 (UTC)[reply]
What happened with the NPOV in this article. It's not very encyclopaedic to call it "delicious". --87.196.83.72 20:54, 11 October 2007 (UTC)[reply]
I tried to de-POV it; without any reliable sources, this should probably be a redirect. --John 19:27, 23 October 2007 (UTC)[reply]
Tayto cheese and onion crisps is also a popular filling in a Blaa —Preceding unsigned comment added by Eamodaly (talk • contribs) 11:24, 17 February 2010 (UTC)[reply]
″Blaas are sometimes confused with a similar bun known as a bap, however, Blaas are square in shape, softer and doughier, and are most notably identified by the white flour shaken over them before the baking process.″
Trying to highlight the differences between a blaa and a bap, not call them the same thing. — Preceding unsigned comment added by 62.231.158.157 (talk) 15:37, 2 November 2016 (UTC)[reply]
The Journal link cited refers to the Blaa as a "Waterford Bap". The title is wrong. It is best to replace it with a citation from something more accurate. Jmccormac (talk) 22:45, 2 November 2016 (UTC)[reply]
What is it about a blaa what doesn't met these definitions? — Preceding unsigned comment added by 81.171.175.194 (talk) 16:38, 16 December 2016 (UTC)[reply]
Can you cite anything? Just sounds like a POV at the moment!
In particular, I'd like to know why it doesn't meet any of the definitions above? — Preceding unsigned comment added by Dona seel (talk • contribs) 15:33, 24 September 2018 (UTC)[reply]
Jmccormac simply asserting your stance that something is not so is not really going to help move the discussion forward. It feels like addressing the substance Dona seel brought as you did when you posted this would have helped move the discussion forward. In reviewing the article, the sources cited here, and doing some of my own research, I would suggest as a neutral third party that dictionary definitions don't necessarily help us identify what something is. Instead reliable secondary sources do. There do not appear to be reliable sources, yet present or in my casual searching, saying that a Blaa is a bap. There are some Irish RS that suggest it's not. In fact the debate about whether it is a Bap or not probably deserves some coverage in the article proper, instead of just stating it's not. Given the absence of explicitly stating it is and the presence of evidence that it's not, t should not be described as such in the WP:LEAD. Best, Barkeep49 (talk) 05:55, 27 September 2018 (UTC)[reply]
Thank you Barkeep49 for your time. My opinion is now aligned with you, that is:
The debate about whether it is a Bap or not probably deserves some coverage in the article proper
Jmccormac can I put forward the following idea for the main article, I'm open to wording suggestions:
New section called "Is it a bap?"
Move and reword "Blaas are sometimes confused with a similar bun known as a bap; however, blaas are square in shape, softer, and doughier, and are most notably identified by the white flour shaken over them before the baking process." into the new section. Add dictionary definitions, add, description from Waterford Blaa specification.
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Response to third opinion request (Debate deserves coverage):
