Jump to content

ChocoKitty

participating member
  • Content Count

    209
  • Joined

  • Last visited

Posts 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 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 make several different dishes. He's told me that taste, to him, doesn't matter that much. Food is just fuel to him.

    I like cooking, but since I don't have a dishwasher the difference in clean-up for scratch cooking vs. heating pre-made food is often significant. That may be another factor.

  3. 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 the copying occurred, however, the Copyright Act allows me to get statutory damages (I think it's up to $100,000 or something like that) plus attorney fees and costs, depending on the circumstances of the copying. Lots more money, in any case, than my actual damages.

    Given that registration only requires $30 and a form, it's often worth it to register a cookbook. I'm not sure if it's worth it to register individual recipes unless the language used the recipes is particularly creative -- protection for recipes is still pretty thin, but if the writer believes that the recipe as written is worth protecting, then why not register it? I'd treat the $30 fee like insurance.

  4. 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? :wink:

  5. 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?

  6. 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.

  7. My problem with chain restaurants is that people often tend to equate them with "fancy" or "high end" places.  They become exposed to the danger of being unadventurous or having lowered expecations by virtue of patronizing these places to the extent that they do.

    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 trying to eat with people who go into convulsions if the entrees are over $15.

    Last night SO and I went to the Sign of the Beefcarver. What a depressing place. He doesn't know how to cook, so if I'm too tired to cook or go grocery shopping we go out to eat, usually at a chain.

    Sorry for the rant. I've been to chain restaurants far too many times for my taste in the past month, and I get incredibly depressed each time I get dragged into one. I need to find new dining companions.

  8. 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 (edit: I found that CSC does too). Maybe CSC just has lousy ice cream recipes?

  9. Plenty of lawyers who handle copyright disputes will tell you that plagiarism is a form of copyright infringement -- I just heard exactly that in a CLE seminar -- but they're talking about a purely legal concept of plagiarism that is incorrect, as the public domain example demonstrates. They've coopted the term to mean copyright-infringement-without-attribution, but that's not what it actually means.

    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.

  10. copyright is a legal issue, while plagiarism is an ethical one.

    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 have to do some more research to find out for sure.

    I did a quick search on the ABA website and was only able to find this "Copyright Basics" primer, if anyone is interested:

    ABA website

    I'd be happy to do a little more digging (I specialize in intellectual property, so this is actually quite interesting to me!).

  11. I've always understood this to mean that the 'ingredients and steps' portion of a published recipe are not copyright-able. Only the 'creative expression' (the 'in your own words' part) is something that can be copyright infringed, or plagiarised. You do not need to alter the list of ingredients (by omission or amount) in order to avoid copyright infringement. Is this incorrect?

    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.

  12. Anything that calls for precisely measured amounts (except for baking), especially if it tells you how many it serves, is unlikely to be "authentic" even if it has been in the family for years.  Anything that calls for things to be added according to a number of "tomato cans" of a certain ingredient is much more likely to be real.  Think about the way you usually cook when you are making dishes of your own invention...  do you have any idea how many teaspoons of this and that are in it?  I certainly don't.

    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.

  13. I think that some editors and writers -- perhaps even some professional cooks -- mistakenly consider recipes to be a grayer area than text. How much do you have to change to make a recipe "yours"? One ingredient, one measurement, one description of how to combine ingredients?

    I suspect that recipe plagiarism is even more rampant than we suspect.

    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 confusion between what copyright law covers and what plagarism covers.

  14. 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?

  15. 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 like a non-descript generic seafood place in a strip mall, but the menu features seafood with Asian influences (e.g., seared tuna with a miso-ginger sauce)

    USS Nemo Restaurant

    3745 Tamiami Trail North

    Naples, Florida 34103

    239-261-6366

  16. Two questions:  was it surprising Takashi of Tribute won Best Chef Midwest over the Chicago chefs nominated and that no pieces by Chicago newspaper food writers were nominated this year? Was anyone or anything from last year overlooked by the judges that shouldn't have been?

    (Thank you to Andrew Herrmann at the Sun-Times for his professionalism.)

    Surprising? Why would it be surprising? :blink:

  17. And then there's the wine shops, but I'll save that for another post...

    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.

  18. Suddenly, Michigan has now started to sing.  It's music to my humble food-lovin' ears!

    *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! :biggrin:

    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've had some wonderful perch dinners that way!

    I would love to meet in Ann Arbor, by the way. I miss it terribly -- I don't visit there nearly as much as I'd like!

    Ooh, ooh, maybe in the future we can take a road trip to Canada too?

    I'm so excited! *feet tapping*

  19. 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 store it at room temperature for 40 days.

    ------

    It's great drizzled on blueberries, but I usually just keep the limoncello in the freezer and drink it straight up.

    After 40 days, combine the sugar and water in a saucepan, bring it to a boil, and cook until thickened, about 5 minutes. Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka. Cover and return the jar to the cupboard for another 40 days. Then, simply strain the limoncello into bottles and discard the lemon zest. You can store the bottles in a cupboard but keep one in the freezer. :)

  20. 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.

×
×
  • Create New...