Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
Pp here. Frankly it isn't about getting rich. I want to get full credit for the recipes that I've taken time to create. I don't see what's so wrong with that. I don't expect to get rich off of anything. I probably should've gone to culinary school to be a chef because I'm that serious about food. It's art to make something from scratch into a scrumptious and beautiful dish that people enjoy.

Why? Is this the main thing in your life you're proud of? Do people not deserve to eat something they like unless they're aware of the food's lineage? When you serve it, do you give credit for everyone whose work contributed to it? "Well, I had something like this at Restaurant X in Cambridge, and then I saw something similar in the New York Times, only without the pecans, and then I remembered Shirley Corriher talking about the difference blanching makes . . . "

No cook is an island.

No, I'm proud of many things, as I mentioned before, just because someone withholds a recipe it doesn't mean that their self worth is tied up in it or that it is their biggest accomplishment. I would say passing the bar is mine, but that doesn't prohibit me from being tight handed with my favorite cookie recipe or my best pie. Restaurants do this all of the time. Who creates those dishes, people do.

You're not a restaurant or a chef, you're an attorney who, at best, is going to end up self-publishing a cookbook, an item for which there is a shrinking market because anyone can go online and get a recipe for anything. Unless you're an established household name or the only person in a really niche area that serves people who can't navigate Food Network or AllRecipes.com, there is no money in this and publishing would mostly likely be just a vanity expense. You'd make more money off a food-porn blog like Pioneer Woman. You're certainly not obligated to share, but, in this day and age, it comes across as a really weird thing to get proprietary. Food is amazing and fun and taking it so seriously that you think your recipes are a top secret kills the joy in preparing and eating it.

Please reread what I wrote above, we are just going around in circles. It's fine. We will never convince me that I'm wrong. I love the idea above to make a family cookbook by the way. It's not about money.


Pp here. Frankly it isn't about getting rich. I want to get full credit for the recipes that I've taken time to create. I don't see what's so wrong with that. I don't expect to get rich off of anything. I probably should've gone to culinary school to be a chef because I'm that serious about food. It's art to make something from scratch into a scrumptious and beautiful dish that people enjoy.

I can read. I still think that wanting "full credit" for a recipe to the point you don't want to share it with others because someone might not recognize that you are the artiste that brought them that marvelous work of art on a plate is weird and petty. You're not trying to make money, so the only point of secrecy is so no you get "credit"? Sorry you missed your calling with culinary school, but not sharing because you're trying to be some sort of culinary glory hog is worse, to me, than people who think they're giving away family secrets.

Anonymous wrote:People don't want to share a hair stylist, why is this so surprising? I do wonder about not wanting to pass on a recipe to their own family. I bet MILs and Grandmas would have no issue sharing it with their own daughters and sons. I learned to cook from my own Grandma, she didn't actually share, I just watched and helped and learned. Maybe they don't actually have a written down recipe, but cook intuitively? I know I do, apart form sweets, I find that I don't have recipes per say for my dishes and hence wouldn't know how to give exact instructions. Maybe I come off as a recipe non sharer? I always tell people who ask how I make it, but I do not have exact measurements.

Anonymous wrote:I love giving people recipes, including those that I've come up with myself! I still hear from old an co-worker every year when she makes a particular dish to bring to her family's Christmas dinner. Food makes me happy, and feeding people makes me happy, and if I can't do that, then sharing the recipe with them so they can feed themselves makes me happy. Obviously people are just not going to agree on this, but I am going to forever think it's weird when people don't share their recipes, even after reading six pages of explanations as to why people do that.

Anonymous wrote:I love giving people recipes, including those that I've come up with myself! I still hear from old an co-worker every year when she makes a particular dish to bring to her family's Christmas dinner. Food makes me happy, and feeding people makes me happy, and if I can't do that, then sharing the recipe with them so they can feed themselves makes me happy. Obviously people are just not going to agree on this, but I am going to forever think it's weird when people don't share their recipes, even after reading six pages of explanations as to why people do that.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It's one of those things where I would just shrug and then roll my eyes when they aren't looking. If someone asked me for a recipe, I'd be flattered and give it to them (or tell them where I got it from).

But at the same time, I refuse to loan out any of my books any more. Not quite the same a recipes, since they're actual physical things, but I got burned by people not returning books too many times.

Are these "your recipes" you feel free to give out, or a book recipe? Both? I'm just wondering. I like the idea of having special meals myself where people come to my house go get my special Mac And cheese or my husband's ribs with his secret BBQ sauce. Dh and I definitely aren't selfish, but I'll admit it makes me feel good to be able to make these foods special for my family and friends. I'm not keen on giving up my secret recipes just yet.

Both. I'm just tickled when someone likes something I've made so much that they want to make it themselves, particularly when it's one of "my" recipes. I'll give a recent example: I brought wild rice pilaf with caramelized shallots, cranberries, and chopped pecans to Christmas Eve dinner. My SIL's teen stepdaughter (brand new marriage, so I never met the kid before) loved it so much she asked for the recipe herself. (She also has some food allergies and was very excited it was something she could eat) I happily wrote the recipe down for her.

Yes, food is nourishment, but to me food is often so much more. It's about sharing, traditions, love, community, passion. Refusing a recipe, to me, goes against those things.

Sounds scrumptious. I'm sure DCUM would love the recipe too.

In the spirit of generosity! I have included subsititues you can use to make this dish vegetarian and even vegan friendly.

2 tbsp. Butter (vegan substitute: olive oil)
1 finely chopped shallot
1 cup wild rice mix (I use 1/2 of wild rice, 1/2 cup of red and brown rice)
2 1/2 cups chicken stock (or according to your rice directions) (vegetarian/vegan: water or vegetable stock)
1/2 cup cranberries or craisins
1/4 cup chopped pecans (can be omitted for nut allergies)
Salt
Pepper
Ground sage

Melt butter over medium heat
Add shallots and cook until dark golden brown
Add rice and thoroughly coat grains in the butter
Add chicken stock, sage, salt, and pepper, turn heat to high and bring to a boil
Cover, reduce heat to a simmer and cook 20 minutes
Stir in cranberries, allow the cook for 2 more minutes, or until liquid is fully absorbed
Remove from heat and stir in pecans

Dish can be made several hours ahead of time. Place in a casserole dish and reheat at 250 degrees for 5-8 minutes. Stir and serve.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
Pp here. Frankly it isn't about getting rich. I want to get full credit for the recipes that I've taken time to create. I don't see what's so wrong with that. I don't expect to get rich off of anything. I probably should've gone to culinary school to be a chef because I'm that serious about food. It's art to make something from scratch into a scrumptious and beautiful dish that people enjoy.

Why? Is this the main thing in your life you're proud of? Do people not deserve to eat something they like unless they're aware of the food's lineage? When you serve it, do you give credit for everyone whose work contributed to it? "Well, I had something like this at Restaurant X in Cambridge, and then I saw something similar in the New York Times, only without the pecans, and then I remembered Shirley Corriher talking about the difference blanching makes . . . "

No cook is an island.

No, I'm proud of many things, as I mentioned before, just because someone withholds a recipe it doesn't mean that their self worth is tied up in it or that it is their biggest accomplishment. I would say passing the bar is mine, but that doesn't prohibit me from being tight handed with my favorite cookie recipe or my best pie. Restaurants do this all of the time. Who creates those dishes, people do.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
Pp here. Frankly it isn't about getting rich. I want to get full credit for the recipes that I've taken time to create. I don't see what's so wrong with that. I don't expect to get rich off of anything. I probably should've gone to culinary school to be a chef because I'm that serious about food. It's art to make something from scratch into a scrumptious and beautiful dish that people enjoy.

Why? Is this the main thing in your life you're proud of? Do people not deserve to eat something they like unless they're aware of the food's lineage? When you serve it, do you give credit for everyone whose work contributed to it? "Well, I had something like this at Restaurant X in Cambridge, and then I saw something similar in the New York Times, only without the pecans, and then I remembered Shirley Corriher talking about the difference blanching makes . . . "

No cook is an island.

No, I'm proud of many things, as I mentioned before, just because someone withholds a recipe it doesn't mean that their self worth is tied up in it or that it is their biggest accomplishment. I would say passing the bar is mine, but that doesn't prohibit me from being tight handed with my favorite cookie recipe or my best pie. Restaurants do this all of the time. Who creates those dishes, people do.

You're not a restaurant or a chef, you're an attorney who, at best, is going to end up self-publishing a cookbook, an item for which there is a shrinking market because anyone can go online and get a recipe for anything. Unless you're an established household name or the only person in a really niche area that serves people who can't navigate Food Network or AllRecipes.com, there is no money in this and publishing would mostly likely be just a vanity expense. You'd make more money off a food-porn blog like Pioneer Woman. You're certainly not obligated to share, but, in this day and age, it comes across as a really weird thing to get proprietary. Food is amazing and fun and taking it so seriously that you think your recipes are a top secret kills the joy in preparing and eating it.

Please reread what I wrote above, we are just going around in circles. It's fine. We will never convince me that I'm wrong. I love the idea above to make a family cookbook by the way. It's not about money.


Pp here. Frankly it isn't about getting rich. I want to get full credit for the recipes that I've taken time to create. I don't see what's so wrong with that. I don't expect to get rich off of anything. I probably should've gone to culinary school to be a chef because I'm that serious about food. It's art to make something from scratch into a scrumptious and beautiful dish that people enjoy.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It's one of those things where I would just shrug and then roll my eyes when they aren't looking. If someone asked me for a recipe, I'd be flattered and give it to them (or tell them where I got it from).

But at the same time, I refuse to loan out any of my books any more. Not quite the same a recipes, since they're actual physical things, but I got burned by people not returning books too many times.

Are these "your recipes" you feel free to give out, or a book recipe? Both? I'm just wondering. I like the idea of having special meals myself where people come to my house go get my special Mac And cheese or my husband's ribs with his secret BBQ sauce. Dh and I definitely aren't selfish, but I'll admit it makes me feel good to be able to make these foods special for my family and friends. I'm not keen on giving up my secret recipes just yet.

Both. I'm just tickled when someone likes something I've made so much that they want to make it themselves, particularly when it's one of "my" recipes. I'll give a recent example: I brought wild rice pilaf with caramelized shallots, cranberries, and chopped pecans to Christmas Eve dinner. My SIL's teen stepdaughter (brand new marriage, so I never met the kid before) loved it so much she asked for the recipe herself. (She also has some food allergies and was very excited it was something she could eat) I happily wrote the recipe down for her.

Yes, food is nourishment, but to me food is often so much more. It's about sharing, traditions, love, community, passion. Refusing a recipe, to me, goes against those things.

Sounds scrumptious. I'm sure DCUM would love the recipe too.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:
Pp here. Frankly it isn't about getting rich. I want to get full credit for the recipes that I've taken time to create. I don't see what's so wrong with that. I don't expect to get rich off of anything. I probably should've gone to culinary school to be a chef because I'm that serious about food. It's art to make something from scratch into a scrumptious and beautiful dish that people enjoy.

Why? Is this the main thing in your life you're proud of? Do people not deserve to eat something they like unless they're aware of the food's lineage? When you serve it, do you give credit for everyone whose work contributed to it? "Well, I had something like this at Restaurant X in Cambridge, and then I saw something similar in the New York Times, only without the pecans, and then I remembered Shirley Corriher talking about the difference blanching makes . . . "

No cook is an island.

No, I'm proud of many things, as I mentioned before, just because someone withholds a recipe it doesn't mean that their self worth is tied up in it or that it is their biggest accomplishment. I would say passing the bar is mine, but that doesn't prohibit me from being tight handed with my favorite cookie recipe or my best pie. Restaurants do this all of the time. Who creates those dishes, people do.

You're not a restaurant or a chef, you're an attorney who, at best, is going to end up self-publishing a cookbook, an item for which there is a shrinking market because anyone can go online and get a recipe for anything. Unless you're an established household name or the only person in a really niche area that serves people who can't navigate Food Network or AllRecipes.com, there is no money in this and publishing would mostly likely be just a vanity expense. You'd make more money off a food-porn blog like Pioneer Woman. You're certainly not obligated to share, but, in this day and age, it comes across as a really weird thing to get proprietary. Food is amazing and fun and taking it so seriously that you think your recipes are a top secret kills the joy in preparing and eating it.