butterscotch

a big part of this is copying exactly- denying it- not giving credit, then being weasely about it by semi-apologising. it's not something i believe we are all guilty of. it blows my mind people say the copying was not intentional. the man wanted a large menu and decided this was the shortcut he needed. or perhaps he did it all while asleep on ativan.

what's the buddhist quote... first you see a mountain..... then you see the trees and the slopes and streams, the birds and flowers, the ridges, the view, the grasses, the dirt, the worms the leaves... then you see a mountain. no worries, you'll get there someday.

i'm not seeing grey at all- it's a completely differnt recipe. there's no smoking ANYTHING in the pipe. we are not talking about using just the same utensils, but ingredients, methods, plating and garnishes as well as menu descriptions. that's fairly black and white. it's not something as someone claimed above that someone can do without knowledge or intent, in fact it takes planning. there's a slipperly slope, but this place, with 2/3 (quite possibly more) of its menu taken and copied exactly from others- is not on it, they are rock bottom. of course a million grey areas can be cited, but i don't think that was the point at all.

tks for the article, tess. there is a bit of overlap in the issues w/ food and fashion because the product involved is also one that can be very basic and necesary for survival (lamb shank, sheepskin) and require no creativity at all.. or it can be the product of a marriage of absolutely cutting edge technology and a briliant creative mind and represent the height of contemporary culture. and representing that height does result in prestige that will produce profits and sattelite business opportunities- more profitable than the original business. i see big opportunity for harm/ foul mucking that up when profits are based on innovation and someone's ripping you off. it's facinating to me that people here refuse to make distinctions between the basic and the artful. creatives certainly have a disadvantage compared to the technical creators of this non-fiction in that non-creatives (say patent lawyers, judges) have a hard time quantifying their work, or assigning it value. if you can't break it down to a brand new scientific formula- then the business community is not apt to give you the patent, or much credit. there's always been a bit of distain coming from money men towards artists- it's not real work, you'd do it for love anyway, why pay for your new project development when i can steal that idea over there? the internet has made this theft faster and easier, and more common. hence the "everyone does it" "we are all guilty" nonsense. no, we do not and are not. that's the dodge of the guilty, who should only speak for themselves. it seems this has become such a common attitude- whatever you can get away with is okay- my fear is that too few want to be bothered with ethics these days. Interestingly to me, Slate ran an article recently about how the fashion world is coming to terms with this issue. As with cooking, you can't just cut and paste the rules from literature, scholarship or for that matter music into these fields because (in my opinion) the nature of the product is so different. That doesn't mean no rules can apply. As for the argument about "no harm no foul"-- this comes up all the time in every kind of discussion about copying and it's usually obviously ungrounded. ←

if the harm isn't felt or acknowledged by you it's not happening, eh? same as your contention that plagerism happens only in non-fiction. utter nonsense. you may not understand or care about cultural currency, but it is out there in music art and fashion. people involved in these areas are respected and rewarded for innovation, so it matters very much (to both the fans and artists) who did what, how- and who did it first. you maybe comfortable buying music or food from a hack- a total copyist- but many creative people - or big food or music fans will not, and for good reasons. this will be robins only punishment- he will actually have to do the hard labor to create his own dishes and earn respect for his own work- or try to find an audience of people who don't know- or like yourself care- that the food is a clone. he'll do fine, disneyworld does fine too. doesn't mean we are obligated to say nice things about disney, does it? just because it's not something you can't measure or judge in your court of law doesn't mean it's insignificant. It's the very lifeblood of these segments of culture, of course has value, and it matters greatly to those involved in the creative process. And here I was thinking it was about ethics. I'm a pragmatist. If there is no victim, and no harm, it doesn't matter how many ethical angels can dance on the head of a pin. The overuse and misuse of the term plagiarize in this discussion just underscores my contention that it doesn't belong or fit in the kitchen. ←

it's close to impossible to find authentic irish soda bread anywhere, truth be told. so, i'm guessing you're not the only one whodislikes the real thing. it's interesting that as disliked as it is outside the irish community, people do at least like the name soda bread. LOL, god knows they slap it on anything. And that's probably why it's the only Irish Soda Bread I really like. ←

because well, between that and the sour cream, and all the sugar... it's not even close to the taste of texture of soda bread anymore. you can call it whatever you want, you might like it better than soda bread, but it's something else entirely. ←

oh it's not bakers yeast at all. i know they used to call i t brewer's in the eighties, but i guess it's not actually used for brewing so now they call it nutritional yeast. it comes in a canister, and yes, people mix it into smoothies, and .... well honestly, i don't know what else, LOL. but that's it. ...not the same yeast as that which I use in my pizza/pastry dough... is it? I know there's a type of yeast that people eat (or rather mix in with health drinks, etc...), but I never clarified whether it was the same as the yeast used to leaven breads. u.e. ←

it's powdered, so yeah, you just sprinkle it on. it may also be called nutritional yeast- you can find it at health food stores. it's mild and tangy, i always thought it was missing something. but other people loved it, and it's healthy. Fascinating. How is this accomplished? Just sprinkling on like salt? Where does one get brewer's yeast? And, is it really edible in raw form? u.e. ←

eggs in a soda bread? ain't that sort of missing the point?

I like using a good amount of salted butter to grease the cookie sheet, it gives an extra buttery crispy salty bottom to the cookie. This recipe looks good! But you didn't mean unbutter and margarine, did you? I guess it's a typo and you meant butter. I'd like to try this but leave the oats as is for a little texture, hmmm. Maybe less oats and a little more flour? I'll try this soon. tks!

As I recall, every type of meat was well represented, as well as seafoods. I still have no idea what they meany by gammon flavour. I don't eat too many chips these days, but the bacon I go out of my way for. I'm kinda glad they aren't widely available.

corn and butter beans and bacon fudge and walnuts

i have a serious addiction to the Bacon Flavor Crisps available in the UK. I remember as a teen seeing a grocery store with a whole aisle of crisps aside from another for all other bagged snacks. Amazing. I hear you can get them anywhere in the UK. I'm so jealous, I have spend so much on those little bags at Cheswicks. Well that's partially because I buy a dozen at a time, but...

Mmmm, I'm wondering how these would be with smoked salt on pecans. I know i love smoked salt on almost anything, but I' not sure how it would go over.... Maybe smoked salt and bacon fat for the oil?

I should have known not to use a good one in the topic title: He's all crust and no pie! Thanks for thr M+A.

my new favorite because it's a great comment on human nature. ".... because it's so Existential, which was always spoken in Serb, but roughly translated as, "It smells of its nothingness." (when everbody suddenly decided they wanted something just because there wasn't enough to go around)" thanks for all of those, steve they're priceless.

If it doesn't gel, it's not aspic..... okay, now it's your turn!

for a very nice blended irish whiskey, i would try Powers, (the 12 year old if you can find it). The regular gold label is available widely even though it's not marketed because it's #1 in Ireland. It's got a very smooth slight caramel flavour that makes it pleasant to drink neat. I think it's often overlooked because it's lower priced than most other irish imports, and so lacks prestige. i usually keep some on hand, and have made quite a few very loyal converts. edit to add: if anyone sees the 12 yr old in the nyc area, let me know, because i have been looking.

while at a carnival, a friend's kid begged for "Rotten Candy", you know, the big pink flossy cloud.