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#11 | |
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Assistant Cook
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On the topic of copyrights, does anyone know the parameters of posting recipes you've come across in magazines? Is this an absolute no-no or is it okay as long as you say the source?
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#12 | |
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Administrator
Site Administrator
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Gemini, geez...I sure hope it is OK since I posted that cake one a while ago! YIKES! I am going to keep an eye on this thread to find out what others know about this.
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You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
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#13 | |
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Executive Chef
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Gosh GWN! I certainly meant no harm to your person...ya i cant finde the word right now...lol....I just have good days and bad days and on the bad things just come out wrong...my apologies!
As for posting copywritten things, I dont see a problem as long as the nature of the recipe is posted. Any insights on this would be good. I'm sure, as GWN has stated there are a ton of recipes out there that have been duped....how can you know for sure if it's in your little recipe box that was handed down generation after generation. Ya, I think if it is from a direct source it's only decent to give the author credit, no? Anyways I apologize again GNW!!!! |
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#14 | |
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Assistant Cook
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Hey Alix! Maybe the fact that nothing has happened is a clue! Tanis, you make some good points, so thanks! If this takes too long, I will post them and take my chances, and give credit where credit is due... :D
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#15 | |
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Sous Chef
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Not a lawyer, so my word is not worth the paper you use to wipe your...
At any rate, I've always been under the impression that it's next to impossible to copyright an ingredient list for a recipe, however, the text below and above it can be copyrighted. So if you were to post a recipe, the ingredients can be identical, but your instructions had better not be. There are some authors who don't mind so long as you post it exactly as written and you attribute the recipe to the author, just as Goodweed has. In my case, if I know there's a recipe online that's copyrighted, I will post the url for those interested to find it themselves. If it's a recipe from a cookbook, I won't post it, but I will direct people to it. I'm being overly cautious. I don't think anybody will come after you for posting a copyrighted recipe here, but old Mr. Murphy has been known to lurk around some unusual corners. |
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#16 | |
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Certified Master Chef
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goodweed, i dreamt of those last night. they were sooo good, too... very fluffy but then they ended up dense in the end. they were HUGE, though, something like 1 1/2 inches thick! but you know how dreams go. i think i'll make some later. with homemade strawberry sauce. yum! :D
__________________
i believe that life would not be complete without bootcut jeans, comfy old tee-shirts, the Golden Girls, and the color pink....laughter doesn't hurt, either... YEAH STEELERS!!!!!
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#17 | ||
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Senior Cook
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Quote:
I can't imagine what could have caused your pancakes to become 1 1/2 inches thick. That's a cake LOL. Mine are more like 1/2 inch thick if even that. I have to verify that these are the best pancakes I ever made and my friends now think so too. |
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#18 | ||
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Senior Cook
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Quote:
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#19 | |
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Administrator
Site Administrator
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I posted them here a while ago...they tend to be pretty flexible...add what you want to them but the basic recipe is there.
http://www.discusscooking.com/viewtopic.php?t=2711
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams Alix
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#20 | |||
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Certified Master Chef
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Quote:
__________________
i believe that life would not be complete without bootcut jeans, comfy old tee-shirts, the Golden Girls, and the color pink....laughter doesn't hurt, either... YEAH STEELERS!!!!!
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