IndyRob
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Posts posted by IndyRob
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How else would you suggest establishing or refuting the claim that recipes can be expressive?
I've already been on record as to that. And very specifically. It's available to you upthread.
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Here's the problem....
.To determine whether and how recipes are expressive, I interviewed some of America's best chefs, each of whom claimed to use recipes to express various ideas and emotions.I asked them and they said it was expressive. That proves it.
Yeah, I don't think so.
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It seems that there are at least four different kinds of IP law being addressed here in a willy nilly fashion. I am not a lawyer but still feel compelled to respond to the best of my ability.
Copyright covers the expression of an idea. You can't copy my reporting of a news event, but you can report on the same event independently. I can't sell pictures of the Mona Lisa, but Andy Warhol could do his own version (well, except for that being dead thing). But a list of ingredients is an instructional and not an expressive thing. Most food blog recipes probably would qualify as expressions of an idea if they were copied. But if just the ideas were used, there would be no violation.
But if you're trying to protect your turf, why have you published the method? And if you haven't, copyright does not come into play.
Patent laws protect the idea itself, but it has to a be a non-obvious idea. Sous vide cooking would've probably have been a good candidate for a patent. Your cocktail making method might be as well. But whether your idea your is worthy of patent protection is up to the courts.
Trademarks protects the brand name. It has nothing to do with the product, but the words and marks related to popularizing it and protecting an identity.
Trade secrets are protected and that means keeping your mouth shut. Coca Cola has been very successful with this for over 100 years. If your idea is good, marketable, and non obvious, this is clearly your best option.
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Jeremy Clarkson had a pretty powerful blender on Top Gear once...
Might need some refinement though.
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I find the "truck stop" thing annoying: the prize is too big. It's one thing to have it give a losing team a shot at not getting sent home, it's another thing to guarantee it. I mean, they had HALF the sales of the next worst team!
I think it just got more than annoying. A sandwich truck beats French cuisine and then gets sent home for not being able to create a great catfish dish using a panini press?
Leave it to the Food Network to come up with a good concept and then screw it up trying find a way of getting Tyler Florence his face time.
Ah, well. At least it caused me to visit Austin Daily Press' web site where I got a chuckle...
How do you improve on a killer grilled pastrami with cheddar and horseradish mayo? Or a gyro sandwich with Israeli salad and Tabasco tzatziki? Austin Daily Press knows how. Wrap the sammy in The Onion newsprint and sell it at a bargain to late-night downtown revelers. Oh, and add a catchy little motto to the side of your trailer: “As toasted as you are." -
I'll take the middle ground and say that while heating from frozen would work fine, if you have the luxury of being able to thaw them in fridge overnight, take advantage of it. Reheating will go very quickly.
I've baked uncooked frozen meatballs in a toaster oven in around 15-20 minutes. They get up to temperature very quickly because they're so small.
If it were it me, and if it was important, I might add a few extra sacrificial meatballs that I could pull out and test prior to committing to the batch.
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Anyone have any shaping tips to get these to actually look like hamburger buns? I tried shaping them as boules and then flattening them a bit, but the poofed right back up due to oven spring, what I got were just little boules. I see a post about where someone is rolling the dough out and then cutting it with a biscuit-cutter: is that the only way?
Maybe proofing and baking them in rings?
Burgers are not something I've worked on much, but would like to. But just looking at the thread title and imagining my ultimate bun (although this is a very subjective thing), I think there might be an easy way out...
I love to make baguettes and boules and pizzas from scratch. But when it comes to American style breads I have an easy proven alternative - frozen dough from the supermarket. It's nearly fool proof. It's a little more rustic than your supermarket buns - slightly denser, a larger crumb. More moist, for sure. And freshly baked. That crumb is exactly what I'd want for a burger.
Crustwise, I'm a little more unsure about what I'd want. I think it depends a little on the burger style. But there are all sort of tricks to play with. Brushing with butter, milk, egg yolk wash, egg white wash, egg wash, cornstarch glaze, etc.
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I doubt it. A good quality aluminum pan can be scrubbed really hard with no damage. If you plan on doing something potentially messy, you can use parchment paper or possibly aluminum foil.
Thanks, I also have a Silpat and silicone mat available for deployment.
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In Collichio's blog, he acknowledges that many people are saying the competition is not up to the levels of past seasons, but promises a strong finale. Best food of the season.
Unfortunately, he didn't address the freeze-dried parameters.
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I'm considering buying three half sheet pans and dumping all my larger rectangular teflon coated baking sheets. They seem to have a very limited life and the various sizes cause a storage problem. But would I regret not keeping something teflon?
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I had to laugh at Bourdain's reference to Ripert's "dark world view". Ripert did a stint on the line at Le Halles for a No Reservations episode so they obviously have a good relationship. I think they just have different points of view.
I agree that the challenge seemed ambiguous. The one restriction that made it to the air regarded sweetness. But it appears that the sweetest dish won.
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I think this question falls under 'things you need an electrician for'. I'm personally pretty audacious when it come to home improvements, but I would draw the line short of this decision. Regardless of your intended uses, over the life of the installation there will invariably be counter top crawling babies and Alzheimer's affected grandmothers.
But really, if you just purchase installation with the appliance you'll rarely go wrong. Especially if you express your concerns and have someone out to take a look.
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There’s BLT’s $7 Twinkie Boy milk shake with Twinkies and caramel syrup and LT’s $7 Twinkie milk shake with Twinkies and caramel syrup; BLT’s $12 Stripper burger with no bun and LT’s $12 Skinny Dip Burger with no bun; BLT’s No. 3 combo of Classic burger, fries and draft beer for $17 and LT’s No. 3 combo of Classic Hamburger, fries and draft beer for $18; BLT’s $11 Grandma’s Treat Spiked Milkshake and LT’s $11 Daisy Dukes Rated ‘R’ Shake, each with Maker’s Mark bourbon, caramel and vanilla ice cream.
I don't know all the facts or the law, but on its face it seems like a legitimate claim.
I'm not a savvy New Yorker (if that's a legal standard) but I was a little confused as to who was who just reading this story ("Wait, isn't BLT 'Bistro Laurent Tourondel? Oh, they must have split. He just dropped the B?")
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For me there are only two cases in which I care at all about something being 'authentic'. First, as a matter of advertising - like in the club sandwich examples. But adding a qualifier to the menu can easily solve that. If I saw, say, 'Mr. Frisbee's Club Sandwich' on a menu, I would infer that there's some sort of twist involved.
The other case is finding an authentic example to use as a benchmark when I try something for the first time. I mentioned in another thread that I've never had risotto but see it all the time. This has made me curious enough to want to try it. There's obviously some technique involved, so I could easily screw it up without ever knowing it if I tried it myself. So I need to find an 'authentic' example. Perhaps 'representative' would work just as well.
But once I've sampled it and recreated it (if desired), then authentic goes out the window. I'll put cream in it if I want.
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Nom Nom is looking pretty unbeatable. I was expecting others to steal their ideas like calling the media. But I didn't see anyone doing that this week so I wonder if that tactic was quietly 86'd by the producers.
Must've been rough for the crepe folks to get sent home by Ft. Worth before they could get to New Orleans.
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Describe the food show you'd like to see. Maybe someone will notice and we'll actually see it.
For me, it would involve Wylie Dufresne and Homaro Cantu teaming up to try to beat a pair of top traditional BBQ chefs in a pork rib challenge. Rivals teaming up for a battle of new vs. old.
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Don't most protein pickles contain vinegar? Pig's feet, mini hot dogs, eggs....
Technically, I don't know. But I like brined things and dislike pickled things, and I'm vinegar averse. I associate pickling with vinegar.
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I watched the first two episodes today and thought that it exceeded my expectations for a Food Network show. I'm on board. It's a pretty open competition. Go get your own press. Pretty cool.
Banh Mi appears to be well timed, but it's not just that. That team has it together.
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Shake the can before opening it.
I think this shall become my standard response to any cooking problem.
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I think anything with a corporate brand in the title could qualify.
How about Crunchy Topped Mini-Biscuit Wedges...?
1 (10oz.) can Hungry Jack Refrigerated Flaky Biscuits
1 TB margarine or butter, melted
3/4 cup finely crushed corn chips
Cut into quarters, drizzle, toss, add crumbs, toss. Bake.
Or, Mini-Biscuit Wedges...?
No corn chips. Replace with grated parm and paprika (or garlic powder). Kinda' like Doritos in biscuit form, I guess.
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In Tampa, we had the deep fried twinkie (didn't try), deep fried oreos (tried and loved) and deep fried butter which was surprisingly quite yummy! I think they take a frozen little nugget of salted butter, roll it in some cinnamon, then drop it into a thick batter and fry it. When you get it, it's dusted in powdered sugar and crispy on the outside with the butter liquid inside. It's a nice shot of salty sweet fat
Deep fried butter has been the (largely incredulous) talk of the Indiana State Fair this year.
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IndyRob... whatever, man. I'll take the poor huddled masses and their delicious cuisine over prune sandwiches (or "American cheese") anyday.
I wasn't trying to make a statement. I was just amused by the thought of, say, Italian immigrants being cheerfully offered prune sandwiches and having second thoughts. Mark Twain was out front in extolling the benefits to culture and cuisine.
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This is a bit off topic, but with a kismet spin. As I was reading this thread my wife gave me a found copy of the New York Times Book Review section. I paged through it and was three pages from the end when I noticed the title "Your Tired, Your Poor and Their Food". The review begins "One of the sights that greeted immigrants in New York, right after the Statue of Liberty, was a prune sandwich."
I haven't read the rest of the article, or indeed the book, but I wonder if more prune sandwiches might go a long way to solve some of our immigration issues.
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While watching the elimination challenge I had a hard time coming up with better ideas. But after thinking about it for a while several strong ideas came to mind. I say that because I didn't know they were able to think about it overnight. With that in mind, I think the general offerings were weaker than I originally thought.
Once-is-Enough Kitchen Feats
in Food Traditions & Culture
Posted
Making English Muffins from scratch. In my head it still doesn't seem like a big deal, but after the only time I ever tried, it just seemed totally not worth it. Perhaps a little like a Parisian trying to make their own baguettes.