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ChocoKitty

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Everything posted by ChocoKitty

  1. Good point. And that's the tension between protecting intellectual property, in whatever form it is, and allowing intellectual property to be used as a basis for further innovation. Actually, it's not that hard to copyright a recipe or patent a food product or food processing technique. The issue is whether those types of legal protection are appropriate given the cost of obtaining the protection in the first place (copyright protection is cheap, but patents can run several thousand dollars). Enforcement is particularly tricky -- would it be worth the cost and effort to monitor every possible
  2. To add fuel to the fire (I'm sure many of you have already seen this piece): a discussion of Michael Bauer's influence in SF. http://www.sanfran.com/features/bauer/bauer.html
  3. Fabulous installment, Fat Guy. Can't wait to read more!
  4. I'm glad someone raised this topic (I'm currently doing some research on the copyrightability of recipes and dishes). At first blush, I don't think that food *ideas* can be protected from copying. The actual recipes themselves may be subject to copyright protection, but that doesn't seem to be the issue here (Steve klc, do chefs even USE recipes that often?). I don't think there's any method of legal recourse that would be appropriate for this kind of copying. Would we really want legal battles over this anyway? I agree with Scottf's observation re: professional courtesy. That's probably the b
  5. I second the Laura Ingalls Wilder books! They contain wonderful food descriptions that made me hungry every time I read them. I also liked "Charlie and the Chocolate Factory" and "James and the Giant Peach". There was also a book I liked called "Honey Bread", which described woodland animals making a loaf of bread (plus a recipe). Of course, don't forget "Fun With Cooking" by Mae Blacker Freeman (published in 1947). This is the first cookbook I remember reading, at age 7. It's a classic!
  6. Hey, what about Fine Cooking's website? http://www.finecooking.com
  7. Gael Gand has a recipe in "Just a Bite" that uses caramel spiked with orange peel to hold the Rice Krispies together. Simple and non-fat!
  8. OK, had to jump in (briefly) on this one -- sorry it's a little OT from the original post. I don't know how the restaurants make their sauce, but my Mom (a Chinese immigrant) doesn't really make a separate thickened sauce. Her usual stir-fry "recipe" involves dusting chicken chunks with cornstarch, making a slurry of soy, sherry, broth or water, sesame oil, and a little more cornstarch, tossing the chicken with the wok with garlic, green onion, and ginger and veggies stir-fried in another pan, then stirring in the slurry at the last minute and stirring until it thickens a bit. I'll see if I
  9. I'm still shaking my head.... http://www.foxnews.com/story/0,2933,43735,00.html
  10. (bag over my head) OK, I second the Taco Bell. A burrito supreme with plenty of Thai Sriracha Hot Sauce (the "Fire" sauce they serve at Taco Bell barely registers a tingle).
  11. Maybe I'm in the wrong legal speciality or practicing in the wrong city, but in my 6 years of practice I've only met THREE attorneys who cared about food. I can't stand eating out with the folks I work with now. They invariably choose (1) a horrid faux-Chinese place where you order lunch combos my number; (2) a horrid Greek/Coney Island place that can't even make its simple offerings taste good (think watery spinach pie and cold gyros with pink techno-tomatoes); or (3) a so-so game restaurant that makes good buffalo meatloaf, but gets old quickly. And they think these places are good. *sigh*
  12. I saw the website. I'm speechless.... My question is: will it be as much fun listening to undubbed announcers? Yes, Todd English looks like David Byrne. Please fill me in on how it is -- I'll be on the road tonight! Wah!!
  13. ChocoKitty

    Enologix?

    Here's the link: http://www.wired.com/wired/archive/9.11/wine.html
  14. ChocoKitty

    Enologix?

    Did anyone read the "Grapes of Math" article in this month's Wired magazine? It's about a wine consulting company called Enologix -- they apparently guarantee that a winery using their method will obtain a certain score from Parker or Wine Spectator. The article brought up some interesting viewpoints about how wine is rated, whether it's subjective or objective and whether critics' preferences and certain wine styles can be boiled down to a particular formulaic wine fingerprint. At least I found it fascinating (but then, I'm a techno-geek as well as a food nut).
  15. I know I'm late in this discussion, but I personally dislike the word "foodie" and tend to distinguish between "foodie" and "food lover". I tend to draw the distinction between people who follow food because they love it and people who follow food because it's the fashionable thing to do (kinda like the distinction between wine lovers and wine snobs?). I'm sure there are plenty of people out there who love to follow food trends, chefs, restaurants, etc. but are in it primarily for the chic-ness and the scene, with the actual food being secondary. They name-drop the restaurants they've been t
  16. ChocoKitty

    Nasty Ingredients

    My votes (and I know some people have brought it up here already) are cilantro and fish sauce. And I love them both! I'm so glad someone brought up the egg issue -- I like eggs, but they do smell a bit funny to me, not really gag-inducing, but almost like an attenuated rotting (sulfuric?) smell. Funny that people should mention dried shrimp as an "icky" ingredient. Maybe it's the way I was brought up (in a Chinese household), but dried shrimp has never been that big a deal to me. I love their chewy texture, kinda salty, and not fishy at all. Mom stir-fries a few tbsps. of dried shrimp with
  17. I was intrigued enough with Gastronomica to submit an article (approved for publication in early 2002, but we'll see what happens). I think that Gastronomica has an interesting mission and fills a gap missing in current food mags, but sometimes I think it's trying too hard to sound intellectual. I think it needs to lighten up just a bit. My favorite pieces so far have been "In Defense of Processed Food" and "Culinary Colonialism", but I tend to like the lighter articles among the 8000-word scholarly behemoths. All in all, I find it refreshing that a publication is willing to tackle food in
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