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Everything posted by ChocoKitty

  1. Monica, Thank you so much for sharing your story with all of us. Funny, your family sounds much like mine (I'm Chinese) as far as attitudes toward "proper" careers are concerned. My parents have also come around (slowly) regarding my food writing, probably because I still have my full-time day job. If you would like to chat further, drop me a line. Best of luck to you! You are a wonderful writer! Anna
  2. I received a bookstore gift card and decided to buy an Indian cookbook (to fill in a noticeable gap in my cookbook collection). If you could own only one Indian cookbook, what would it be?
  3. I loved this poem! At first I didn't quite get it, and then I read it aloud. I thought it was really clever.
  4. I like to cook and bake from scratch. BF can't cook. His attitude is that since technology allows him to save time by reheating stuff in the microwave instead of cooking, he'll take advantage of it. That attitude extends to eating food with bones -- he will not eat anything that reminds him of the animal it came from because it's "gross." (*sigh* so roast chicken is out). Again, it's because he feels we should take advantage of anything that technology gives us. He also doesn't like to eat the same thing two days in a row, so he feels it's easier to buy two frozen dinners rather than try to ma
  5. Reasons why someone would register for copyright: the ability to sue and statutory damages. In the U.S., if I recall correctly, you can't sue someone for copyright infringement unless you've registered your work with the Copyright Office. You can't get statutory damages either. Statutory damages (i.e., damages defined in the Copyright Act) may be higher than the damages you've actually suffered from the infringement. For example, if someone copied an article I wrote and I didn't register it, the actual damages are likely to be quite tiny (lost profits, for example). If I registered it before t
  6. David, you mentioned the importance of having a writing partner to help keep you moving forward. How do you go about finding a compatible one? Also, I second the question re: whether formal culinary training is needed. Should a food writer attend culinary school? Or would systematic self-study (a la "The Julie/Julia Project") be sufficient? Side note: thanks again for your helpful advice here! So, when is Toni Allegra going to bring you in as a speaker?
  7. Michael, thank you for coming to eGullet and sharing your knowledge. I've enjoyed all of your books so far and look forward to more! In your books with Thomas Keller and Eric Ripert, you were able to capture the chef's voice and make it sound like the chef did all the actual writing. What techniques do you use to keep your own voice from intruding? Do you analyze the chef's speech patterns and go from there? Or does it just come naturally from working so closely with the chef?
  8. ChocoKitty

    DQ Blizzards

    Oreo mint or chocolate malted milk ball Blizzard for me, please. Do Blizzard flavors differ from region to region? I've seen combinations offered at one DQ but not another. All of you are making me hungry. I suppose I'll have to hit a DQ tonight... I love those chocolate-chip cookie ice cream sandwiches too. Can't remember what they're called right now, but I used to eat them often when I was younger and had a higher metabolism.
  9. You've described my Dad to a T. A few weeks ago Mom and I wanted to try out a neighborhood place that's been a fixture in their hometown. They've never been to that place. Well, Dad threw a fit and said that "he'd heard" the place isn't that good (despite what I've heard about it) and he browbeat us to go to Red Robin instead. *sigh* Another problem I have with chain restaurants is the portion sizes! WTF is up with that? My SO and my Dad are now so hung up on portion sizes and "value" that if we go to a fancier place where the portions are more normal, they gripe about it. So now I'm stuck try
  10. I work 2 blocks away from a CSC. I have no problem with corporate-type ice cream places (after all, Ben & Jerry's would fall in that category these days, and I love their ice cream!), but the ice cream at CSC is just....bad. The only way I can describe it is "gluey." It has this bizarre sticky texture, certainly not creamy. And the few flavors I've tried all seem to taste the same. I like the concept of mix-ins, though. There's a franchise called "Marble Slab Creamery" that I visited in Texas, and their ice cream was much better. I believe Marble Slab stores make their ice cream on-site (e
  11. Oh lovely, lawyers assigning their own legal definitions to common words to confuse things even further. Ah well, it's a common occurrence. Thanks for the heads-up on that *cough* "purely legal concept of plagiarism" definition. It's weird, because I've seen other sources saying that plagiarism and copyright infringement are often confused with each other, using the correct definition you've given.
  12. I get your point but you are wrong. Plagiarism is a definition of a copyright violation. You can plagiarize part of a work and it is still a violation of several laws. The ABA has some useful information on their web site. Not in a great deal of depth but enough to give you a better understanding. I agree that you can both plagiarize something and violate copyright laws with the same act, but I still think that copyright infringement and plagiarism are two separate issues, as FG had also noted, and not a type of copyright infringement or other violation of the law. I could be wrong, but I'd
  13. You are correct. The recipe formula itself is not copyrightable. That's why any discussion regarding copyrighting recipes tends to get garbled -- some people interpret the word "recipe" to mean the food creation itself, while in a copyright sense the word "recipe" only covers the recipe text, NOT the food made from the text instructions. Two meanings to the same word = people talking past each other.
  14. Interesting rule of thumb, but I'm not so sure about this. If I'm making up a recipe and expect other people to use it, I would definitely measure out stuff and write it like a "textbook" recipe, if only to prevent angry phone calls from friends saying that my recipe didn't work for them. It's cumbersome, but I think it's necessary.
  15. Bux is correct when he said that copyrights and plagiarism are two separate issues. The way I see it (I think FG brought this up, IIRC), copyright is a legal issue, while plagiarism is an ethical one. Recipes DO have less copyright protection than text in most cases. So you don't have to change much in a recipe to get out from under the recipe's copyright. The ethical issue of plagiarizing a recipe, however, is not quite so clear (e.g., the number of changes you make before a recipe is "yours"). I think a lot of the mixup regarding whether recipes are a grayer area than text is due to the conf
  16. Matthew, it's good to see you on this board. One question I have: did the changes at Food Network occur only after Scripps bought it? Or was the Food Network leaning toward the banal direction on its own? I've always been curious about that. Thanks.
  17. I also would recommend the Leslie Brenner book. I'm surprised that no one yet has mentioned the effect of the Domestic Science movement on the way Americans see food. Brenner mentioned this in her book, and I personally think that it may be one of the larger influences on the American infatuation with processed foods and the way Americans see food as fuel or nutrient carrier rather than as a pleasure. Any thoughts?
  18. If you want to brave the over-developed hell that is Marco Island, there's a small place called Capt. Brian's that has fantastic grouper sandwiches, meltingly-tender roast beef sandwiches, and humongous onion rings. Their signature dessert is called "Lemon Lush," which has a hazelnut shortbread base sprinked with Frangelico, a light lemon cream (I wished it were more lemony, but it was good), and whipped cream on top. Captain Brian's Seafood & Roast Beef 317 N. Collier Blvd. Marco Island, Fl. 941-389-6900 In Naples, I stumbled across a restaurant called USS Nemo. From the outside, it looks
  19. Next weekend will be too soon for me (I will be out of town), but please keep me posted on new developments! And as far as wine shops? For me there's only two words: Village Corner! And thank you for listing all the Ann Arbor food goodies and bringing back memories! I'm seriously thinking of moving back to A2 in the next 3-5 years, and you're reminding me why.
  20. *ahem* mi mi mi mi mi mi mi mi..... o/~ oh give me a home, where the buffalo roam......*sound of breaking glass* o/~ Well, "sing" may not be the best verb to use in my case! Yes, I'm SO happy to see that the Michigan contingent is rocking! Yes, we must all meet! And yes, I'd love to find out about everything food around here, not just the fine dining stuff (as wonderful as it is, it's not exactly within my budget to splurge regularly). I know I have so much to learn. I'm glad you mentioned fish frys, by the way. Whenever my sweetie and I walk by a VFW hosting a fish fry, he HAS to go in. I'
  21. Just wanted to pop in and cheer -- woo hoo, a Michigan discussion! Thanks to everyone for posting their lists of favorite places. I'm printing this thread out and planning a few road trips, now that the weather's nice. And I will also toss my hat in the ring if anyone needs a dining companion when they're visiting metro Detroit.
  22. This is the recipe I use (from Fine Cooking magazine) 15 thick skinned lemons 2- 750ml bottles 100 proof vodka 4 cups sugar 5 cups water Limoncello must steep for 80 days. Take one large glass jar (at least 4 quarts) with a lid. Scrub the lemons well with a veggie brush and hot water to remove any residue of pesticides or wax. Pat the lemons dry and zest them. Be sure there is no pith on your strips of zest. A vegetable peeler does this job best yielding long, wide strips. Fill the jar with one bottle of the vodka and add the zest as you go along. Place the covered jar in a dark cabinet and st
  23. All I've heard is that it's based out of San Francisco and started up by some folks that used to work at Industry Standard magazine. Rumor has it that it's supposed to be hipper than current food magazines, but no details on how.
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