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The Camille

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Everything posted by The Camille

  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)
  15. Okay. But do you have any specific criteria (for yourself, obviously, and by 'you' I mean any writer) in regards to when to switch (pov)? Also, what about the fact that 'fascinating, intriguing, interesting' is a subjective determination? I believe Fat Guy mentioned this in another thread - that he would tailor his piece based on the expected reading audience. How much weight goes into that, as to how it might affect your 'natural' writing style? I'm asking as an outsider (I write two-bit comedy scripts, so most of this doesn't apply). But I'm interested in the frame of mind of writers, in gen
  16. FWIW, I agree with you completely. I'm no expert, and not a journo, but I have a few journo friends. I was told that the "youth" market (under 35) prefers the first person narrative - but then again, the voice should also reflect their own sensibility. Some of these friends I mention are past the market age, but deliberately adopt a "youthful" voice (or maybe they're just immature anyway ) Personally, I think ageism is crap, but it seems to be the reality in many industries. Is it a consideration for food writers too? I ask because I don't know....
  17. What he said. Even though I have probably been scarred for life by witnessing 2 old Italian women nearly come to blows over the "correct" recipe for grain pie (Grandma was feisty). "The Rules". I can relate. Also amused by your description of your Mom's idea of a typical American menu - my Grandmother used to attempt those dishes when we wanted to eat "American-style".
  18. I can second this. I'm currently waiting for my Italian passport ( ), without having to renounce my US citizenship. I'm also qualified for French (assuming I pass the language requirement), and Greek (I was born there - don't ask) citizenship. Every country has different criteria on this, and they change based on current events (which means if any US citizen qualifies and is interested, they shouldn't delay in applying). Claude: Was curious about the German requirement myself. If you can read German, here are the details: german citizenship info or: dual US-German nationality explained (Engli
  19. I'll warm them together in a saute or braise, just prior to serving, and then plate them and pour the hot broth over. Heating them in a lot of broth for a (relatively) short time, after the initial saute, doesn't seem to enhance either the taste of the vegetables or the broth, so why do it? This is in no way traditional, and a better cook might do it differently. It's just easier for me to control the taste and texture this way, and less stressful to keep it ready to go when I'm in the kitchen with a lot of other dishes working at the same time. Theoretically, there's a magical flavour-meld th
  20. Now I'm curious - does anyone else "blow out" raw eggs to use for dyeing (small pinholes on either end, then literally blow out the egg)? I usually do this if and when I need eggs for baking or other cooking just before Easter. Then I've got a supply for kids (or adults) to paint when they come over. They're somewhat more fragile than hard boiled, but they can be saved indefinitely, and you can use non-food colouring, if desired.
  21. -Arkansas boiled egg pie -Stuffed whole inside a meat loaf -Chopped and used as part of the dressing/stuffing for braciole or flank steak. -Simmered in Italian style tomato sauce instead of or in addition to meatballs, sausages, etc. -Cubed and added to chopped meat to make what I believe is called a "Hockfleisse" (sp?) style hamburger. -Cream the yolks into sweet butter and then add minced white to make a Finnish style egg butter - used to spread on sweet breads baked for Easter. -I'll second the pickle idea, and add that there are many variations: Make your own brine to pickle like Japanese
  22. From your description, it sounds like you are talking about Vignarola, a Roman style vegetable stew, usually with artichokes, peas, and fava beans. There are quite a few variations, though. I know what you mean about muddled flavour. When I make something like this and want a brighter taste that accentuates each vegetable, rather than a stew type dish, I cook each veggie separately, and then add them to a light broth. For Vignarola, I usually use artichokes, peas, fava, and baby spinach, added to a chicken or roasted vegetable broth after cooking each separately, and then sprinkle on scallions
  23. Granite is the way to go, no question. The 8 inch size is good for most things. I've got a smaller marble one too, and a very pretty wooden one (a gift), but I never use it.
  24. Are there any Italians living in Italy in this forum??? I guess not. Trillium, how did you make the minestra, and why were you disappointed? The traditional recipe calls for 3 or 4 different kinds of meat, as a relief from the lenten fast, but nowadays most Italians will make a lighter version. I'm making a veal broth with escarole and home-made meat filled tortellini, and even the tortellinini is a bit of overkill. Have you decided on lamb or pork or something else or??? Either would be traditional. I'm making both, because of the amount of guests and fussy appetites - roasted stuffed leg o
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