tag:blogger.com,1999:blog-37886248.post1763834403259516538..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: Thoughts On Recipe DevelopmentDanielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-37886248.post-27124498742645779082014-03-19T08:33:38.604-07:002014-03-19T08:33:38.604-07:00Great comment Barb, thank you. Yep, I've been ...Great comment Barb, thank you. Yep, I've been shocked too by the range of ways content can be plagiarized--or even stolen. I was the victim of a "scraping site" a couple of different times, where somebody literally took my entire post, pictures, layout, fonts, formats and all, and ran it on their site. Super classy. ;)<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-67102593909707422732014-03-19T07:33:07.612-07:002014-03-19T07:33:07.612-07:00I've been developing recipes for years but I n...I've been developing recipes for years but I never called it that. I called it 'fiddling in the kitchen' until I started growing a blog!<br /><br />My biggest hurdle has been the step of going from intuitive mixing and tasting to remembering to write it down so I can post the results. <br /><br />The whole copyright issues sort of amazes me though I must admit. I've been cooking for a long time even BI (Before the Internet) and I'm often appalled at the lack of discretion shown by all parties. Sure, it's wrong to take someone else work but guess what...some of the biggest complainers are guilty as charged too. It is hard to come up with something so unique, so thoroughly creative that not one other person has ever had a similar idea.<br /><br />And really, how many different ways can you write, 'Cream butter with sugar until light and fluffy' anyhow. I should be on my soap box about theft but I'm way more pragmatic than most; it's gonna happen and I'm not gonna let it bother me!<br /><br />I had a huge, I mean HUGE food blogger write me a couple of years ago firmly instructing me to remove HER recipe from my blog. The problem was I had been making that particular dessert for, oh,30 years...more than likely since she was a toddler. <br /><br />It's amazing how some folks take such ownership they can't see beyond their own ego! I sort of miss the 'olden days' when sharing recipes was an act of love; now it's all about taking credit and as witnessed in my example, sometimes without just cause.Barb | Creative Culinaryhttp://creative-culinary.comnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-37495941359295248782013-12-13T05:36:24.557-08:002013-12-13T05:36:24.557-08:00I really should read "Ratio" then, shoul...I really should read "Ratio" then, shouldn't I? Interesting ideas from both of you!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-55221972194928303952013-12-11T10:27:50.543-08:002013-12-11T10:27:50.543-08:00Ratios are great. :-)
I don't consider what ...Ratios are great. :-)<br /><br />I don't consider what I do "recipe development" because my preparations are generally dependent on what comes from my CSA, and are rarely done the same way twice. If I think things will taste good together, I throw them in together. Pretty much all root/tuber veg, for example, taste great (to me) either roasted together or mashed together.<br /><br />My CSA boxes have inspired all of my inventions for the past 2+ years. I never used radishes, leeks, bok choy, winter squashes, etc before they started showing up on my doorstep.<br /><br />Since starting the CSA I have gotten more adventurous in the produce dept at the supermarket too. It's definitely a win/win.chacha1http://www.ombailamos.comnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-88327653148012369172013-12-10T12:28:04.734-08:002013-12-10T12:28:04.734-08:00I am currently digging Michael Ruhlman's ratio...I am currently digging Michael Ruhlman's ratios as a start for creating recipes. Once you know that custard is just 1 part eggs to 2 parts liquid, you can make quiche or crème brûlée just by changing the liquid you are using and adding whatever other goodies strike your fancy. Davehttp://www.food-fire.comnoreply@blogger.com