Community Cook Club

[Kathleen]

I'll likely skip the scallops too even though I love scallops. I was hoping that we would select something a bit more financially accessible to all to all, and something that would allow for more personal interpretation in making the dish. But I am certain that I will participate in something that comes up and will look forward to seeing what everyone makes.

 

[onedaychef]

I'll likely skip the scallops too even though I love scallops. I was hoping that we would select something a bit more financially accessible to all to all, and something that would allow for more personal interpretation in making the dish. But I am certain that I will participate in something that comes up and will look forward to seeing what everyone makes.

Noone can be expected to like and/or participitate in every recipe - if there was any suggestion of something including octopus, for example, I'd be very quietly (or not) opting-out.

 

[Kathleen]

Noone can be expected to like and/or participitate in every recipe - if there was any suggestion of something including octopus, for example, I'd be very quietly (or not) opting-out.

Yes, but liking is not why I'm not opting in. I simply did not understand what you were seeking to do. I did not realize it was to have everyone follow a specific recipe that all but includes plating instructions. Step-by-Step Instructions are one of the reasons I seldom bake. Also, I know there are many kinds of cooks here, and some do not have easy access to items listed in the recipe. (And you need the cookbook if you want to make the burning oil sauce and posting the recipe straight from the cookbook is technically a copyright violation which is against DC's rules. But you are new.)

Now, if we do something with octopus with some guidelines and no step-by-step, I'd likely do it.

 

[taxlady]

Hmm, what if we did it a little differently. Someone has or finds a recipe that seems like it could be improved and the idea is to improve the recipe. "I just tried this recipe and it was good. I'm sure it can be improved. What would you change to make it better?" Or maybe a recipe that works well, but it seems to have good possibilities for variations and the participants make various versions of the recipe. As an example, I sometimes make Stroganoff using chicken breast instead of beef.

 

[dragnlaw]

I often follow recipes to a T. Mind you sometimes my T's are capitals, sometimes lower case, sometimes they're missing the top bar, or the middle crossbar, sometimes they are even missing the support bar.

I don't see that changing a recipe to your personal tastes is necessarily 'improving' it. You're just making it to your own taste.
I'm pretty sure the originator of the recipe is perfectly sure it is "perfect" with no improvements necessary to "his" recipe.

I'll do the scallops, but I'm not making the 'Burning Oil'. I'm buying Chilli Crisp. I'll not have the roe, not sure what I'll do, perhaps just some mashed carrot, mainly for the colour contrast and a bit of a different texture.

BTW, Gok Wan is well known on the UK Food Network.

 

[onedaychef]

posting the recipe straight from the cookbook is technically a copyright violation which is against DC's rules. But you are new.

kindly get to...

 

[Shining Wizard]

How does the “copyright” issue work on here then?
I post a dish. My lovely friends here ask for my recipe, and I post it.
So, if they share my recipe with other friends, do I get a royalty?

 

[Shining Wizard]

It’s a silly conversation

 

[pictonguy]

if someone is showing a particular recipe and gives credit for people to duplicate as in a cooking forum like this it does not infringe on copyright from my understanding. However DC can implement any rules they see fit.

 

[dragnlaw]

My take on it is that Wan could be happy for the free advertisement. But of course there is no guarantee that he will.
onedaychef clearly showed the cover of the book and it was obvious that they were photo's of the recipe itself.
Perhaps onedaychef could have started with giving Wan the "credit for the following recipe" from his book.

It might be wise in future to look at the first or last pages of a book where I think you will clearly see a statement such as.. "copyright protected" and "All rights reserved" or "For information about permission to reproduce ....." The statements may vary in actual words.

Ingredients themselves cannot be copyrighted because then we would have to ask some ancient Roman chef permission to make a grilled cheese sandwich!
But the instructions and 'how-to' need to be in your own words OR permission from the author, who in all likelihood, will give the permission with care being taken by the copier to give credit to the author.
You will often see bloggers post this a statement something like this "based on a recipe from So&So"

This is my personal understanding of how it works.

 

[FrankZ]

Our community rules has a section about copyright.

• Do not post protected or copyrighted material. Information copyrighted or owned by any individual or entity other than the member should not be posted on the discussion forums without the consent of the owner. If such an event occurs, the individual posting the information shall be held solely responsible. You cannot legally post entire articles or news in the forum without permission from the copyright holder. Even if you attribute the article correctly it’s still copyright infringement. Under Fair Use provisions you can legally post a small abstract of an article - or perhaps the opening paragraph. The exception to this rule is press releases; they are meant for distribution and can be copied and distributed. If you are not sure if you can copy something then always err on the side of caution and simply post a link to the material.

 

[Kathleen]

@dragnlaw That was my understanding as well.

@Jade Emperor Only if you copyright it! But then....we would no longer gain from your wisdom cuz no one yields royalties here! How about we consider it building good karma.

 

[Shining Wizard]

I don’t have a problem.
Sharing is caring

 

[jennyema]

I’m interested but it’s summer…. It’s hot… and a garden full of stuff.

So ll save the beef stogonoff until the winter…..

 

[jennyema]

Ok. There are scallops literally outside my front door in the water here on cape cod.

I got very sick on them in law school like a million years ago, so I confess that I don’t cook them that often.

But I’m confused by “roe attached”. Don’t know that I’ve ever seen that before….

 

[taxlady]

@dragnlaw That was my understanding as well.

@Jade Emperor Only if you copyright it! But then....we would no longer gain from your wisdom cuz no one yields royalties here! How about we consider it building good karma.

I was married to a writer. He made sure to really understand copyright. In the US and Canada, something that someone writes has a copyright as soon as it is written. The written thing does not have to be "copyrighted"; that's automatic. One can register a copyright. That can be helpful if there is ever a court case about copyright violation. It does make enforcing a copyright easier.

But, no, one does not lose copyright simply by publishing something publicly. Many who violate other people's copyrights will attempt to use that as a defence. It could also affect any damages that might be assessed for copyright violation, especially if one doesn't include a copyright symbol with the writing when it is published. I am using the term published to include posting it on an internet forum.

 

[taxlady]

How does the “copyright” issue work on here then?
I post a dish. My lovely friends here ask for my recipe, and I post it.
So, if they share my recipe with other friends, do I get a royalty?

You could try to collect, but what percentage do you expect to get from the sales price of $0?

 

[dragnlaw]

According to some, the roe on scallops is actually the reproductive organ, not eggs as in fish - so that last picture I imagine is because some beauty just squiggled on by in the sand.
That statement is very common in older recipes, espcially european.

@jennyema, perhaps you've only collected females? I don't know what the visual difference is, outside the shell. One can tell with lobsters but clams, scallops and mussels? Mussels have a different colour, but that's only the meat, not the shell, to the best of my knowledge.
(another post from yesterday around 8pm)
I will say that the pictures I've ever seen in recipes and video's are NOTHING in size as those pictures. Just rather small orange crescents easily pulled off the muscle.

 

[dragnlaw]

Well, I got some Chili Crisp, Blue Dragon brand, not the Gao Ma (aka Lao Gan Ma) brand - which I've been told translates to Grandmother.

So now have to gear myself up for this creation!
Don't hold your breath - if you know this dragn at all, you know it sometimes takes days and/or weeks to motivate her mojo in the kitchen.

and I need some scallions too. Plus line up some other recipes because if I defrost the entire package of scallops I'll need them.

 

[Kevin86]

Yeah, so like a book club, we all cook the same recipe and share our experiences, and we cook a different recipe each week.

Isn’t that literally this whole site?