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The Camille

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  1. Olney did in fact sue the author in question, the once-famous Richard Nelson, in the mid-1980s and, I believe, won, setting a legal precedent of sorts. The strange part was that Nelson (if my memory is not too foggy) passed off the French recipe as an example of American Regional Cuisine, something that Nelson did much to popularize. Actually, I found an excellent discussion of the case in the site of Daniel Rogov, the food critic for Ha`aretz. Was tempted to plagarize it (har har) but instead will provide a link (look about 3/4 way down the page). More on Olney - another site that ment
  2. FG: I know there is a distinction, but I'm not sure how you apply ethics to plagiarism in certain cases. For example: If I publish a recipe that includes a standard bechamel sauce as one of the components, and list the ingredients and steps for it therein - is attribution necessary? The Olney/chicken stuffing example is similar, no? I just think unethical is a bit too strong a term for something this grey. If no law protects it, then what defines the standards?
  3. As someone explained earlier, Olney would have had no legal leg to stand on, because it's not illegal to copy someone's recipe without attribution if you put it in your own words. It's just unethical. Unethical? So any subsequently published recipe that calls for placing stuffing under the skin of a chicken is unethical? And was Olney really the first person to do this? Or the first published example? Do you know how many published recipes contain identical lists of ingredients or specific processes? Are they all (minus one, I guess) unethical? How many recipes are so unique in this regard t
  4. I know what you mean. It's more applicable to low-end menu pricing, isn't it.... But then, when is the .95 price point a good idea? Does $23.95 sound more 'genteel'? If so, why? (that was the jist of my question - my lack of clarity there)
  5. I'm with Holly too - it works, however annoying it might be to some people. But .95 isn't the way to go, if you go there. All price points should end in .99 Multiply the number of items you sell annually that end in .95 by four cents -- that's the impact this change could have on your annual income. In volume sales, it can be a significant amount, with the same psychological benefit as the .95.... So .95 makes no sense at all. Am I missing something?
  6. How many items would you have at any given meal made at home for your daily meal? I think in order to fully appreciate any cuisine, you have to follow the traditional pattern of dining. Part of the appeal of 'Indian food' is the accompaniments, and the order/variety of courses. So I usually go all the way with that idea, depending on the regional food I'm serving/ordering. Go out to restaurants? At least twice a week. In NYC - you know the deal. In London - still much to explore, and so much more on offer. Any particular items you like to eat more often? Not really; I like most of what I've e
  7. Hey, we posted the same thought at the same time - make a wish! You're right about the difference - I think it's something to do with the processing of grits (lime?) - probably someone on here will know more. Also, full germ v. de-germinated makes a big difference when you're trying to use cornmeal for making a bread starter - but that's going a bit off topic....
  8. For the purposes of polenta, I think the key point is the grade of the grind (coarse v. fine). Ever try to make a decent polenta with fine ground cornmeal? Not very good, in my opinion. My grandmother used to sub grits when she couldn't get the proper grind of cornmeal (back in the day). Not the same taste, exactly, but a better approximation of the texture she was after. The same holds true for other 'flours or meals' (chickpea or gram being the one I'm experimenting with right now). I'll post my version of panizza/farinata/panelles once I've made the final adjustments. Basically, the fine gr
  9. What do you mean? Eventually... or right after eating that way? Just wondering, as a natural left-hander (who had a hard time of it when visiting points East). BTW, I do know the reasoning behind it, but I'll leave the explanation, if necessary, for you....
  10. You mean the Fat Guy could have been the heir to the Styrofoam Cup fortune? That's amazing - sounds like an inspiration for a Seinfeld episode. FG should write about that.... elyse: All my non-essentials are in London (I'm in NY, at the moment). But one of my cousins is supposedly working on an 'improved' version (she's got the last surviving prototype) - if I get a pic I'll upload to this thread. It's really ingenius in its simplicity, but it's like Ellen said about the spork - it doesn't add to your eating pleasure. I think it's enjoyable to 'slurp' up the stray strands of spaghetti. Plus, w
  11. Fast food restaurant patrons very often eat with something called a spork. A combination spoon/fork thingie. It has fan websites and everything. There's also something called a floon.... I actually hold patent rights to an eating utensil my Grandfather invented. It was never marketed, or even named - we just called it "Nanu's spaghetti spoon". It's not really a spoon, though. It looks like a cross between one of those pasta grabbers and a honey twirler thingie (not sure what that's called, either). We used to eat spaghetti with them all the time; my Grandfather made quite a few prototype sets,
  12. I've read a fair bit of your work. Maybe I'll go back for second read and see if I can spot examples of 'tailor' v. 'nature' (sort of a free writing lesson for me). Thanks for answering my pesky questions, too. David, if you can't be considered 'established' as a food writer, then I'm really Annette Funicello. But isn't 'passion' an expression of ego? Not that I disagree with what mamster says about the general move to informal style, which might be another topic altogether, in that it has positive and negative repercussions. But is egoism a negative? (mamster - not implying you're saying
  13. Craig, They're even better than rabbit cacciatore Edit: Never follow animal acts, kid acts, or 9/11 nostalgia anecdotes - but I know what you mean - me too.
  14. I'd agree. But that's the sticky bit, isn't it? What interests me is how much of the 'I' in non-fiction, is fiction. It seems the current style of first person non-fiction writing is really pseudo-non-fiction. Or fiction presented as non-fiction. Not disingenuous in terms of the food, but in the characterisation behind the 'I'. (Note: I don't have a problem with that, just wondering how you non-fic guys see it)
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