Sheldon wrote:

> It certainly seems to be accepted that *recipes* as such can't be
> copyrighted, only the written expressions of them. Even if you did
> come up with a new recipe (how about my Davidson plum jam on a mealy
> muffin fried in whale blubber?) you could only copyright the literary
> form in which you express it (which is why I'm keeping it secret 8-).
>
> Cheers, Phred.
>
>
> That's right, you can only copyright the accompanying text, and the
> compilation thereof, NOT the actual recipes.

Jayzus are you dim. The "the accompanying text, and the compilation
thereof" *is* the recipe. When a recipe has a descriptive headnote, a
title, a list of ingredients, directions, endnotes or footnotes, that
entire package *is* the recipe. It seems in your frantic opacity that
you think the ingredient list is the recipe with everything else somehow
decorative or non-essential. How, uh, smart...

> And I've made fried muffins topped with all sorts of jams, I'm sure
> plum included... go to any Dunkin Donut joint and see people scoffing
> em, they even have special uniforms to wear for the purpose and those
> fanatics wear weapons, they'll shoot you for even looking at their
> fried dough... they realize how intolerant they are, is why they keep
> to themselves 'round back sitting in their strangely painted vehicles.
> I used to fry those toast-r corn muffins in bacon blubber. But then
> zillions of people have fried blobs of dough/batter in all its
> variations containing all manner ingredients...

And, as ever, the long-demented Shecky Pencilneck doesn't know the
difference between a description of a technique and a recipe. Lessee...
frying batter in fat is a series of techniques. By contrast, this is a
*recipe* for a specific product:

Navajo Fry Bread
Yields: about a dozen and a half rounds.
2 cups oil for frying
4 cups all-purpose flour
1 1/2 tablespoons baking powder
1 tablespoons salt
2 1/2 cups warm milk
In a large heavy bottomed frying pan, heat 1 inch of vegetable oil or
lard to 365°F. In a large mixing bowl, combine flour, baking powder,
salt and milk; mix well. When the dough has pulled together, form it
into small balls and press and pat them flat; about 1/4-inch thick. Put
3 or 4 at a time into the hot oil. When the rounds become golden on the
bottom, flip them over to do the same. Drain on paper towels and serve
hot with honey and butter.

See? Technique description - fry bread dough in oil. Recipe? Look above.

> I happen to like corn
> batter conch fritters with tabasco jelly.
>
> http://www.tabasco.com/taste_tent/co...lly_recipe.cfm

<LOL> No matter what you've done, Sheldon did it first, bigger, wider,
fancier, greasier, healthier, richer, fussier, smarter, tastier...

And he can provide a web site to, um, prove it...

> Last night to accompany my pasta dinner I prepared a bowlful of anchovy
> zepole... fried in corn blubber... tried em dipped in tomato sauce
> (tomato jam?) but they were better a ju...

Could that possibly be "au jus" screwed up like his usual foolishness?
And doesn't "jus" mean juice in French? What "ju" did he mean? The corn
oil? Does our resident culinary wizard think that "a ju" means with no
juice? Did he make up a new language? Are his meds still sitting on the
kitchen counter...?

> didja ever have zepole
> prepared with tinned flat anchovy fillets minced and stired into the
> batter... very yummy... I bet not, but I bet I'm far from the first.
> Next time I'll make em with saw-seech n' onyons.

Uh, sure. But try to remember it's not a new thing. No such thing as a
new recipe in 5000 years. Got it.

Idiot.

Pastorio