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German Red Chicken
This is probably a hopeless quest, but...
When I was a kid, my mother worked a German restaurant, and the owner/cook made chicken that we always called "Red Chicken." There was probably a name for it on the menu, but I was a kid, so...it might have just been roast chicken, for all I know. Anyway, the place burned down, the owner moved away, and my mother was never able to beg, borrow or steal the secret recipe while she worked there. I think she even offered to buy it, but in any case, he wouldn't tell. The chicken was baked or roasted -- it definitely wasn't fried. It had some sort of coating on it. Not a breading like you'd find on fried chicken, but it wasn't just skin and spices, either. Maybe some kind of thin batter. I don't recall it being crispy or crunchy, either. The color was a deep mahogany reddish-brown when it was served. I have no idea what color it was before cooking, but it had to be some version of red. It wasn't overly spicy, but it had good flavor. Thinking back, I can't recall any one predominant flavor. The owner/cook was from Germany, so I'm hoping that maybe this was some sort of ethnic/regional dish that someone has heard of, rather than something the cook came up with on his own. Any ideas? I googled first, and I found lots of hits for curried red chicken and adding "German" to it didn't help, because then I got red potato salads. Donna |
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"D.Currie" > wrote in message ... > This is probably a hopeless quest, but... > > When I was a kid, my mother worked a German restaurant, and the owner/cook > made chicken that we always called "Red Chicken." There was probably a name > for it on the menu, but I was a kid, so...it might have just been roast > chicken, for all I know. > > Anyway, the place burned down, the owner moved away, and my mother was never > able to beg, borrow or steal the secret recipe while she worked there. I > think she even offered to buy it, but in any case, he wouldn't tell. I never understand it when people won't share their recipes. GREAT RECIPES ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!! argh. |
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"rmg" > wrote in message . .. > > "D.Currie" > wrote in message > ... >> This is probably a hopeless quest, but... >> >> When I was a kid, my mother worked a German restaurant, and the >> owner/cook >> made chicken that we always called "Red Chicken." There was probably a > name >> for it on the menu, but I was a kid, so...it might have just been roast >> chicken, for all I know. >> >> Anyway, the place burned down, the owner moved away, and my mother was > never >> able to beg, borrow or steal the secret recipe while she worked there. I >> think she even offered to buy it, but in any case, he wouldn't tell. > > I never understand it when people won't share their recipes. GREAT RECIPES > ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!! > > argh. > The thing is, I can understand him not wanting to give it up while he had the restaurant, but after the place went up in flames and he decided not to reopen, I can't see how it would have hurt. |
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You have to ask yourself this....what would Sandra Lee do in a situation
like this? I bet she would fry it. <html><body bgcolor="black" text="white"></html> |
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rmg wrote: > "D.Currie" > wrote in message > ... > > This is probably a hopeless quest, but... > > > > When I was a kid, my mother worked a German restaurant, and the owner/cook > > made chicken that we always called "Red Chicken." There was probably a > name > > for it on the menu, but I was a kid, so...it might have just been roast > > chicken, for all I know. > > > > Anyway, the place burned down, the owner moved away, and my mother was > never > > able to beg, borrow or steal the secret recipe while she worked there. I > > think she even offered to buy it, but in any case, he wouldn't tell. > > I never understand it when people won't share their recipes. GREAT RECIPES > ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!! > > argh. I have some recipes that I won't share, at least not now. We have frequent potluck luncheons at work, and I have developed several 'signature' dishes that I like to bring -- a few desserts, a few entrees, and a special salad dressing. Additionally, I do small catering jobs during the summer and holidays to make ends meet. The *vast* majority of what I cook I'll happily share, in fact, I've organized staff cookbook projects since we have *so* many excellent cooks in our building. But those dishes that are the, "oh, Alex is bringing her _____? Yay!" dishes? Nope, those are mine. None of them are overly difficult to make, but they're signature dishes. I have them written down, and if I die suddenly, they'll go to a friend of mine as part of my personal cookbook, but until then, I'd rather not have everyone and their brother-in-law making them. Most of the casual cooks I know have at least one, if not several, of these recipes that they don't share, and it's never once bothered me when I've asked for a recipe and they've said, "sorry, not that one." Alexis. (I had a friend, Amy, who was a wonderful seamstress, and over the years she developed several patterns for gift items, including one perfect baby blanket/towel/hoodie combination set. They were beautiful, and, I'm told, ideal for one-handed wet-baby drying and swaddling. For years these were known around town, and her pregnant friends looked forward to having one of the few around. Then Amy shared the pattern with someone from work who "wanted one for [her] sister down in the states" and Amy didn't have time to make one then. Two months later, Amy was at the Saturday Market (a big outdoor vendor market that takes place here every weekend during the summer) and there in a stall was this other woman, surrounded by a big selection of Amy's blanket sets. The woman had taken her pattern, duplicated it on her own, and was selling the blankets *and* a copy of the pattern. No, it wasn't the end of the world, but Amy was understandably upset by it.) |
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On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking:
> I have some recipes that I won't share, at least not now. We have > frequent potluck luncheons at work, and I have developed several > 'signature' dishes that I like to bring -- a few desserts, a few > entrees, and a special salad dressing. Additionally, I do small > catering jobs during the summer and holidays to make ends meet. The > *vast* majority of what I cook I'll happily share, in fact, I've > organized staff cookbook projects since we have *so* many excellent > cooks in our building. But those dishes that are the, "oh, Alex is > bringing her _____? Yay!" dishes? Nope, those are mine. None of them > are overly difficult to make, but they're signature dishes. I have > them written down, and if I die suddenly, they'll go to a friend of > mine as part of my personal cookbook, but until then, I'd rather not > have everyone and their brother-in-law making them. Most of the casual > cooks I know have at least one, if not several, of these recipes that > they don't share, and it's never once bothered me when I've asked for a > recipe and they've said, "sorry, not that one." > > Alexis. You have your reasons, of course, but I don't have any such reasons. I will gladly share any recipe I have. Truth be told, most people who would try to duplicate my recipes will not have identical results, due mainly to cooking technique or the inability to "taste and adjust". I have even been accused of not giving someone the correct recipe a couple times, but that wasn't the case. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0532-0, 08/08/2005 Tested on: 8/8/2005 9:43:57 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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"Wayne Boatwright" > wrote in message ... > On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking: > >> I have some recipes that I won't share, at least not now. We have >> frequent potluck luncheons at work, and I have developed several >> 'signature' dishes that I like to bring -- a few desserts, a few >> entrees, and a special salad dressing. Additionally, I do small >> catering jobs during the summer and holidays to make ends meet. The >> *vast* majority of what I cook I'll happily share, in fact, I've >> organized staff cookbook projects since we have *so* many excellent >> cooks in our building. But those dishes that are the, "oh, Alex is >> bringing her _____? Yay!" dishes? Nope, those are mine. None of them >> are overly difficult to make, but they're signature dishes. I have >> them written down, and if I die suddenly, they'll go to a friend of >> mine as part of my personal cookbook, but until then, I'd rather not >> have everyone and their brother-in-law making them. Most of the casual >> cooks I know have at least one, if not several, of these recipes that >> they don't share, and it's never once bothered me when I've asked for a >> recipe and they've said, "sorry, not that one." >> >> Alexis. > > You have your reasons, of course, but I don't have any such reasons. I > will gladly share any recipe I have. Truth be told, most people who would > try to duplicate my recipes will not have identical results, due mainly to > cooking technique or the inability to "taste and adjust". I have even > been > accused of not giving someone the correct recipe a couple times, but that > wasn't the case. > > -- > Wayne Boatwright *¿* The things I cook most often, I don't even have recipes for, I just cook 'em. And some things, like soup, I just wing it with whatever I've got on hand. But if somebody really wanted one of my recipes, I could at least give out ingredients and a general idea of how it's done. I can see why the restaurant owner didn't want to give out his recipe while he had the restaurant, but after he went out of business, and he had no kids to pass the recipe down to, it probably just vanished. |
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"Michael in Maryland" > wrote in message ... >I am so hoping there's a great background story to this Red Chicken > recipe, maybe involving how the dish was first prepared at a restaurant > known as a popular meeting spot for Bolsheviks, and when the Nazi party > took power in Germany they made it a crime to serve chicken in this > fashion... > > Hey, if there isn't such a story, there should be. > -- > Michael Somebody finds me a recipe, I'll write an appropriate story. |
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D.Currie wrote: > This is probably a hopeless quest, but... > > When I was a kid, my mother worked a German restaurant, and the owner/cook > made chicken that we always called "Red Chicken." There was probably a name > for it on the menu, but I was a kid, so...it might have just been roast > chicken, for all I know. > > Anyway, the place burned down, the owner moved away, and my mother was never > able to beg, borrow or steal the secret recipe while she worked there. I > think she even offered to buy it, but in any case, he wouldn't tell. > > The chicken was baked or roasted -- it definitely wasn't fried. It had some > sort of coating on it. Not a breading like you'd find on fried chicken, but > it wasn't just skin and spices, either. Maybe some kind of thin batter. I > don't recall it being crispy or crunchy, either. > > The color was a deep mahogany reddish-brown when it was served. I have no > idea what color it was before cooking, but it had to be some version of red. > > It wasn't overly spicy, but it had good flavor. Thinking back, I can't > recall any one predominant flavor. > > The owner/cook was from Germany, so I'm hoping that maybe this was some sort > of ethnic/regional dish that someone has heard of, rather than something the > cook came up with on his own. > > Any ideas? I googled first, and I found lots of hits for curried red chicken > and adding "German" to it didn't help, because then I got red potato salads. > > Donna You got me curious so I did a search too (Google: "recipe" "red chicken" "german") and came up with this recipe which I've cut and pasted below. There were 2 "5 star" reviews on the site for the recipe and I think I'll try it - something new to do with chicken breasts. If it's the same type of recipe the cook refused to share, I can understand why he might have been so tightlipped - it could have been his recipe was so simple he was embarrassed to share the "big secret." Nancy Balsamic/Paprika Marinated Chicken #61779 Red chicken! nice, smoky taste. TOO EASY 1 lb boneless skinless chicken breasts 1/8 cup balsamic vinegar 1/4 cup canola oil 1/2 tablespoon olive oil 1/2-7/8 tablespoon paprika 1/4 tablespoon garlic powder 1/4-1/2 teaspoon salt fresh ground black pepper Mix everything but the chicken in a quart mason jar, shake to combine. Pour over trimmed chicken breasts and marinate, refrigerated, for 4-48 hours. Broil about 2" from the element or grill in batches with 1" space around the breasts, 7 minutes per side (give or take). (serves 4) http://www.recipezaar.com/recipe/get...eto=4&id=61779 |
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On 8 Aug 2005 20:57:00 -0700, "Alexis" > wrote:
>Then Amy >shared the pattern with someone from work who "wanted one for [her] >sister down in the states" and Amy didn't have time to make one then. >Two months later, Amy was at the Saturday Market (a big outdoor vendor >market that takes place here every weekend during the summer) and there >in a stall was this other woman, surrounded by a big selection of Amy's >blanket sets. The woman had taken her pattern, duplicated it on her >own, and was selling the blankets *and* a copy of the pattern. No, it >wasn't the end of the world, but Amy was understandably upset by it.) Amy owned the pattern. She also owned the copyright. I'd have gone after the woman in a very serious manner. -- -denny- "I don't like it when a whole state starts acting like a marital aid." "John R. Campbell" in a Usenet post. |
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Alexis wrote: > I have some recipes that I won't share, at least not now. We have > frequent potluck luncheons at work, and I have developed several > 'signature' dishes that I like to bring -- a few desserts, a few > entrees, and a special salad dressing. Additionally, I do small > catering jobs during the summer and holidays to make ends meet. The > *vast* majority of what I cook I'll happily share, in fact, I've > organized staff cookbook projects since we have *so* many excellent > cooks in our building. But those dishes that are the, "oh, Alex is > bringing her _____? Yay!" dishes? Nope, those are mine. That's just stupid and arrogant. > None of them > are overly difficult to make, but they're signature dishes. I have > them written down, and if I die suddenly, they'll go to a friend of > mine as part of my personal cookbook, but until then, I'd rather not > have everyone and their brother-in-law making them. Why not? Are you afraid someone migh improve on them? That's just silly and selfish. >Most of the casual > cooks I know have at least one, if not several, of these recipes that > they don't share, and it's never once bothered me when I've asked for a > recipe and they've said, "sorry, not that one." > > Alexis. I totally don't understand this mentality. AT ALL. Big deal - you make a couple good dishes. It's ridiculous to think they are so important that you can't share them with others. -L. <rolling eyeballs> |
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D.Currie wrote: > The things I cook most often, I don't even have recipes for, I just cook > 'em. And some things, like soup, I just wing it with whatever I've got on > hand. But if somebody really wanted one of my recipes, I could at least give > out ingredients and a general idea of how it's done. That's pretty much how I cook as well. I try to write down my "recipes" as often as I can now because when my Mom died many of her recipes died with her, because she cooked the same way, and not much was written down. It was such a shame. She was probably one of the best cooks I have ever encountered. > > I can see why the restaurant owner didn't want to give out his recipe while > he had the restaurant, but after he went out of business, and he had no kids > to pass the recipe down to, it probably just vanished. IMO, a good restauranteur will share recipes. It's not like I am going to dine there any less often because I have a recipe or two, if he is the master chef I think he is. I dine out when *I* don't want to cook, afterall. -L. |
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In article . com>,
"Alexis" > wrote: > rmg wrote: > > "D.Currie" > wrote in message > > ... > > > This is probably a hopeless quest, but... > > > > > > When I was a kid, my mother worked a German restaurant, and the > > > owner/cook > > > made chicken that we always called "Red Chicken." There was probably > > > a > > name > > > for it on the menu, but I was a kid, so...it might have just been > > > roast > > > chicken, for all I know. > > > > > > Anyway, the place burned down, the owner moved away, and my mother > > > was > > never > > > able to beg, borrow or steal the secret recipe while she worked > > > there. I > > > think she even offered to buy it, but in any case, he wouldn't tell. > > > > I never understand it when people won't share their recipes. GREAT > > RECIPES > > ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!! > > > > argh. > > I have some recipes that I won't share, at least not now. Now you've done it! Get your asbestos skivvies on, Alexis. <grin> (snippage) > Most of the casual > cooks I know have at least one, if not several, of these recipes that > they don't share, and it's never once bothered me when I've asked for a > recipe and they've said, "sorry, not that one." > > Alexis. > > (I had a friend, Amy, who was a wonderful seamstress, and over the > years she developed several patterns for gift items, including one > perfect baby blanket/towel/hoodie combination set. They were > beautiful, and, I'm told, ideal for one-handed wet-baby drying and > swaddling. For years these were known around town, and her pregnant > friends looked forward to having one of the few around. Then Amy > shared the pattern with someone from work who "wanted one for [her] > sister down in the states" and Amy didn't have time to make one then. > Two months later, Amy was at the Saturday Market (a big outdoor vendor > market that takes place here every weekend during the summer) and there > in a stall was this other woman, surrounded by a big selection of Amy's > blanket sets. The woman had taken her pattern, duplicated it on her > own, and was selling the blankets *and* a copy of the pattern. No, it > wasn't the end of the world, but Amy was understandably upset by it.) Is the offender's house still standing? -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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In article . com>,
"-L." > wrote: > Alexis wrote: > > I have some recipes that I won't share, at least not now. > That's just stupid and arrogant. > > None of them are overly difficult to make, but they're signature > > dishes. I have them written down, and if I die suddenly, they'll > > go to a friend of mine as part of my personal cookbook, but until > > then, I'd rather not have everyone and their brother-in-law making > > them. > Why not? Are you afraid someone migh improve on them? That's just > silly and selfish. So what if it is? Maybe she likes being known for "that fabulous ______that Alexis makes and won't share the recipe" dish. What's the harm? > I totally don't understand this mentality. AT ALL. Big deal - you > make a couple good dishes. It's ridiculous to think they are so > important that you can't share them with others. No sillier than thinking she should if she doesn't want to. > -L. > <rolling eyeballs> (You can get help for the affliction. "-) -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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In article >, Wayne Boatwright
> wrote: > On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking: > > > Most of the casual cooks I know have at least one, if not several, > > of these recipes that they don't share, and it's never once > > bothered me when I've asked for a recipe and they've said, "sorry, > > not that one." > > Alexis. > You have your reasons, of course, but I don't have any such reasons. > I will gladly share any recipe I have. Truth be told, most people > who would try to duplicate my recipes will not have identical > results, due mainly to cooking technique or the inability to "taste > and adjust". I have even been accused of not giving someone the > correct recipe a couple times, but that wasn't the case. Yeah, sure. -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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In article >, "D.Currie"
> wrote: > The things I cook most often, I don't even have recipes for, I just > cook 'em. And some things, like soup, I just wing it with whatever > I've got on hand. But if somebody really wanted one of my recipes, I > could at least give out ingredients and a general idea of how it's > done. A recipe in town enjoys a good reputation and one given reason for it is that the head chef insists his cooks *follow the recipe*. One reason for its good reputation is consistency in the quality of the food. We who don't use recipes often can't reproduce a great dish with regularity -- or it will still be good, but won't taste just the same. > I can see why the restaurant owner didn't want to give out his recipe > while he had the restaurant, but after he went out of business, and > he had no kids to pass the recipe down to, it probably just vanished. But its reputation lingered on. (*^;^*) -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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We can argue about something on topic, how cool is that? Most of us
have signature dishes that are special. I share my recipes, all of them. If other people want to cook them, that is great. That means I get to eat it without having to cook it. That is a plus, for me. If other people do not want to share their recipes, I can live with that, too. No problem here. Becca |
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Alexis > wrote:
> Nope, those are mine. None of them > are overly difficult to make, but they're signature dishes. I have > them written down, and if I die suddenly, they'll go to a friend of > mine as part of my personal cookbook, but until then, I'd rather not > have everyone and their brother-in-law making them. Most of the casual > cooks I know have at least one, if not several, of these recipes that > they don't share, and it's never once bothered me when I've asked for a > recipe and they've said, "sorry, not that one." Stuff that's my "signature" stuff is sufficiently time-consuming that most of my friends would rather wait for me to make it (my toffee, my wheatberry salad) than make it themselves, but even if that were not so, I have never understood the keeping it to oneself thing. I mean, if my friend makes it, it's no longer my toffee -- hell, they're likely to improve it (or make it worse, or whatever) anyway -- no one does it exactly like I do it, even with the recipe. And even if they did, my toffee brings joy, and the world can use all the joy it can get. :-) serene |
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serene wrote on 09 Aug 2005 in rec.food.cooking
> Alexis > wrote: > > > Nope, those are mine. None of them > > are overly difficult to make, but they're signature dishes. I > > have them written down, and if I die suddenly, they'll go to a > > friend of mine as part of my personal cookbook, but until then, > > I'd rather not have everyone and their brother-in-law making them. > > Most of the casual cooks I know have at least one, if not > > several, of these recipes that they don't share, and it's never > > once bothered me when I've asked for a recipe and they've said, > > "sorry, not that one." > > Stuff that's my "signature" stuff is sufficiently time-consuming > that most of my friends would rather wait for me to make it (my > toffee, my wheatberry salad) than make it themselves, but even if > that were not so, I have never understood the keeping it to oneself > thing. I mean, if my friend makes it, it's no longer my toffee -- > hell, they're likely to improve it (or make it worse, or whatever) > anyway -- no one does it exactly like I do it, even with the recipe. > And even if they did, my toffee brings joy, and the world can use > all the joy it can get. :-) > > serene > I think if you share food with others it is a sharing of each other as well. And if you won't share the recipe it makes you appear to be superior. Now if you appear superior you aren't sharing you're offering charity. There is nothing wrong with charity. But sharing is more fun. And sharing doesn't promote the "there goes whathisname that SOB won't share his recipe, what a pompass ass" sendiment. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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"serene" > wrote in message
... > Alexis > wrote: > >> Nope, those are mine. None of them >> are overly difficult to make, but they're signature dishes. I have >> them written down, and if I die suddenly, they'll go to a friend of >> mine as part of my personal cookbook, but until then, I'd rather not >> have everyone and their brother-in-law making them. Most of the casual >> cooks I know have at least one, if not several, of these recipes that >> they don't share, and it's never once bothered me when I've asked for a >> recipe and they've said, "sorry, not that one." > > Stuff that's my "signature" stuff is sufficiently time-consuming that > most of my friends would rather wait for me to make it (my toffee, my > wheatberry salad) than make it themselves, but even if that were not so, > I have never understood the keeping it to oneself thing. I mean, if my > friend makes it, it's no longer my toffee -- hell, they're likely to > improve it (or make it worse, or whatever) anyway -- no one does it > exactly like I do it, even with the recipe. And even if they did, my > toffee brings joy, and the world can use all the joy it can get. :-) > > serene Exactly! Refusing to share recipes is really petty. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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D.Currie wrote:
> "rmg" > wrote in message > . .. >> >> "D.Currie" > wrote in message >> ... >>> This is probably a hopeless quest, but... >>> >>> When I was a kid, my mother worked a German restaurant, and the >>> owner/cook >>> made chicken that we always called "Red Chicken." There was >>> probably a name for it on the menu, but I was a kid, so...it might >>> have just been roast chicken, for all I know. >>> >>> Anyway, the place burned down, the owner moved away, and my mother >>> was never able to beg, borrow or steal the secret recipe while she >>> worked there. I think she even offered to buy it, but in any case, >>> he wouldn't tell. >> >> I never understand it when people won't share their recipes. GREAT >> RECIPES ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!! >> >> argh. >> > > The thing is, I can understand him not wanting to give it up while he > had the restaurant, but after the place went up in flames and he > decided not to reopen, I can't see how it would have hurt. I'm sorry I can't help with the recipe (the chicken may well have been patted well with paprika prior to roasting, hence the deep red colour). I've never had much problem with chefs sharing their recipes with me. This won't help in your case, but if I enjoy something very much at a restaurant I usually make a guess at the ingredients and method. Then I find out if the restaurant has a web site and send the chef an email with my best guess. I've gotten a number of recipes in that manner because they have enough ego to (1) want to correct me and (2) are pleased someone is trying to duplicate the recipe. Jill |
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On Tue 09 Aug 2005 04:05:28a, Melba's Jammin' wrote in rec.food.cooking:
> In article >, Wayne Boatwright > > wrote: > >> On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking: >> >> > Most of the casual cooks I know have at least one, if not several, >> > of these recipes that they don't share, and it's never once bothered >> > me when I've asked for a recipe and they've said, "sorry, not that >> > one." > >> > Alexis. > >> You have your reasons, of course, but I don't have any such reasons. >> I will gladly share any recipe I have. Truth be told, most people >> who would try to duplicate my recipes will not have identical >> results, due mainly to cooking technique or the inability to "taste >> and adjust". I have even been accused of not giving someone the >> correct recipe a couple times, but that wasn't the case. > > Yeah, sure. Truth, honest. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Denny Wheeler wrote: > On 8 Aug 2005 20:57:00 -0700, "Alexis" > wrote: > > >Then Amy > >shared the pattern with someone from work who "wanted one for [her] > >sister down in the states" and Amy didn't have time to make one then. > >Two months later, Amy was at the Saturday Market (a big outdoor vendor > >market that takes place here every weekend during the summer) and there > >in a stall was this other woman, surrounded by a big selection of Amy's > >blanket sets. The woman had taken her pattern, duplicated it on her > >own, and was selling the blankets *and* a copy of the pattern. No, it > >wasn't the end of the world, but Amy was understandably upset by it.) > > Amy owned the pattern. She also owned the copyright. I'd have gone > after the woman in a very serious manner. > > -- > -denny- I believe that if the "user" wrote her own directions, used her own fabric, etc., and didn't put Amy's label in it, there is no action to be taken. Basically, anyone can go to a flea market or the like and copy in their own fashion, anything they see, although if the "user" would use a registered trademarked item, that would be different. Just like "copyrighted" recipes can be published by someone else by changing the wording of the directions or the order of the list of ingredients, or the name of the recipe. I, myself, don't think there is any good reason not to share a recipe unless the originator is making a profit and the process of making the dish is patented. It's an unwarranted arrogant attitude on the part of a truly "small" person, in my view. A previous poster was right - recipes vary so much because of ingredients and technique, it will never be exactly the same when made by someone else. There is a small percentage of "users" who would blame the recipe originator if something went wrong, but that is such a tiny percentage of borrowers, it shouldn't be a defining reason not to share. If a recipe or two is the only thing a person who won't share has to be proud of, it signifies a pretty unhappy life. JMO. N. |
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"serene" > wrote in message ... > Stuff that's my "signature" stuff is sufficiently time-consuming that > most of my friends would rather wait for me to make it (my toffee, > my wheatberry salad) than make it themselves, but even if that were > not so, I have never understood the keeping it to oneself thing. I find that to be true, too. For example, for me to whip up a batch of homemade sweet potato muffins is easy, since I've done it so often. But when I share the recipe with others, no one ever makes it at home -- they just eat them and rave about them at my house. I've actually created only a few of my "signature" recipes -- most are adapted from existing recipes. I might feel differently if I really created unique, original recipes. Who knows. Chris |
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Melba's Jammin' wrote: > > Now you've done it! Get your asbestos skivvies on, Alexis. <grin> Got 'em! Wow - you'd think someone would have marked that minefield <g>. Yes, food is about sharing of oneself with others, and I could certainly understand how it might promote a "there goes that SOB who never shares" attitude were someone to across-the-board refuse to be involved in the camaraderie of breaking bread and creating dishes and meals, but that's not even remotely close to what I was describing. I specifically mentioned in my post that I cater to make ends meet, and many of my catering jobs come directly from these dishes. What's arrogant and invasive is to expect every cook, baker, chef, and restaurateur to turn over his or her product merely because "food is to be shared." I can certainly understand how one would consider it petty and arrogant if, with any creative item the original creator said, "no, I won't share any of my knowledge," but that's rarely the case with someone who doesn't share a specific recipe or technique. Photographers often don't give away their specific developing or filter technique with it's something that they've become known for. Potters don't necessarily give away their glazing techniques, when it's that finish that gives them an edge over competitors in the marketplace. Ditto hairdressers with unique cuts, aromatherapists who create and sell unique scent combinations, herbalists with their special concoctions. Irish dance academies protect their unique steps and becoming associated with the school means agreeing not to share certain routines and instruction techniques with competitor schools. Aestheticians who create their own lotions protect their compounds, as do house cleaners who have developed their own cleaning products. Part of the management training for the restaurants in which I used to work has always involved protection of proprietary recipe information. A significant (to me) portion of my income comes from the creation and sale of a few unique food items, and these are most often the items that I bring for special meal events (pot lucks, etc.). Everything else I create, either recipe or technique, is open to anyone who asks, but I fail to see anything petty about not making my entire repertoire open to the public. If a customer of mine asks for the recipe to my dressing and marinade, I'm never "arrogant" or rude in my declination, but were I to share that specific recipe, I'd most likely lose that customer. Do I enjoy being known as the caterer who creates such-and-such dessert or this-and-that holiday meal? Of course I do - it's how I pay a portion of my bills. |
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On Tue 09 Aug 2005 11:19:09a, Alexis wrote in rec.food.cooking:
> > Melba's Jammin' wrote: >> >> Now you've done it! Get your asbestos skivvies on, Alexis. <grin> > > Got 'em! > > Wow - you'd think someone would have marked that minefield <g>. > > Yes, food is about sharing of oneself with others, and I could > certainly understand how it might promote a "there goes that SOB who > never shares" attitude were someone to across-the-board refuse to be > involved in the camaraderie of breaking bread and creating dishes and > meals, but that's not even remotely close to what I was describing. > I specifically mentioned in my post that I cater to make ends meet, and > many of my catering jobs come directly from these dishes. What's > arrogant and invasive is to expect every cook, baker, chef, and > restaurateur to turn over his or her product merely because "food is > to be shared." > > I can certainly understand how one would consider it petty and arrogant > if, with any creative item the original creator said, "no, I won't > share any of my knowledge," but that's rarely the case with someone > who doesn't share a specific recipe or technique. Photographers > often don't give away their specific developing or filter technique > with it's something that they've become known for. Potters don't > necessarily give away their glazing techniques, when it's that finish > that gives them an edge over competitors in the marketplace. Ditto > hairdressers with unique cuts, aromatherapists who create and sell > unique scent combinations, herbalists with their special concoctions. > Irish dance academies protect their unique steps and becoming > associated with the school means agreeing not to share certain routines > and instruction techniques with competitor schools. Aestheticians who > create their own lotions protect their compounds, as do house cleaners > who have developed their own cleaning products. Part of the management > training for the restaurants in which I used to work has always > involved protection of proprietary recipe information. > > A significant (to me) portion of my income comes from the creation and > sale of a few unique food items, and these are most often the items > that I bring for special meal events (pot lucks, etc.). Everything > else I create, either recipe or technique, is open to anyone who asks, > but I fail to see anything petty about not making my entire repertoire > open to the public. If a customer of mine asks for the recipe to my > dressing and marinade, I'm never "arrogant" or rude in my > declination, but were I to share that specific recipe, I'd most > likely lose that customer. Do I enjoy being known as the caterer who > creates such-and-such dessert or this-and-that holiday meal? Of course > I do - it's how I pay a portion of my bills. I think the point was less about people who prepare food professionally, be they chefs, caterers, etc., and much more about the individual who has no professional or monetary interest in the food they prepare at home, but sinply does refuses on bitch factor. There seem to be a lot of those people. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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-L. wrote:
> Alexis wrote: > >>I have some recipes that I won't share, at least not now. We have >>frequent potluck luncheons at work, and I have developed several >>'signature' dishes that I like to bring -- a few desserts, a few >>entrees, and a special salad dressing. Additionally, I do small >>catering jobs during the summer and holidays to make ends meet. The >>*vast* majority of what I cook I'll happily share, in fact, I've >>organized staff cookbook projects since we have *so* many excellent >>cooks in our building. But those dishes that are the, "oh, Alex is >>bringing her _____? Yay!" dishes? Nope, those are mine. > > > That's just stupid and arrogant. > > >>None of them >>are overly difficult to make, but they're signature dishes. I have >>them written down, and if I die suddenly, they'll go to a friend of >>mine as part of my personal cookbook, but until then, I'd rather not >>have everyone and their brother-in-law making them. > > > Why not? Are you afraid someone migh improve on them? That's just > silly and selfish. > > >>Most of the casual >>cooks I know have at least one, if not several, of these recipes that >>they don't share, and it's never once bothered me when I've asked for a >>recipe and they've said, "sorry, not that one." >> >>Alexis. > > > I totally don't understand this mentality. AT ALL. Big deal - you > make a couple good dishes. It's ridiculous to think they are so > important that you can't share them with others. > > -L. > <rolling eyeballs> > My feeling on this is there is no recipe I have that I won't share. I'd like to think if I died this minute my recipes would live on providing a little comfort to those left behind. If some don't bring comfort at least they could bring laughs and that's a good thing  My kids allknow where my personal recipe book is if I go belly up. My wish is for them to use these recipes, share them, enjoy them, and perhaps improve on them. |
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-L. wrote:
> D.Currie wrote: > >>The things I cook most often, I don't even have recipes for, I just cook >>'em. And some things, like soup, I just wing it with whatever I've got on >>hand. But if somebody really wanted one of my recipes, I could at least give >>out ingredients and a general idea of how it's done. > > > That's pretty much how I cook as well. I try to write down my > "recipes" as often as I can now because when my Mom died many of her > recipes died with her, because she cooked the same way, and not much > was written down. It was such a shame. She was probably one of the > best cooks I have ever encountered. This is a me too. Recently I have taken to writing down how I do certain dishes in a journal. My mom died just after I was a newlywed. She was an excellent cook. Unfortunately most of the recipes were in her head and none written down. I'm writing mine down to leave a legacy for my family. > >>I can see why the restaurant owner didn't want to give out his recipe while >>he had the restaurant, but after he went out of business, and he had no kids >>to pass the recipe down to, it probably just vanished. > > > IMO, a good restauranteur will share recipes. It's not like I am going > to dine there any less often because I have a recipe or two, if he is > the master chef I think he is. I dine out when *I* don't want to cook, > afterall. Again I agree. I have some really good recipes from restaurants. I've never had a chef or cook say no when I ask for the recipe. Sharing is a good thing! > > -L. > |
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On 9 Aug 2005 01:50:02 -0700, "-L." > wrote:
> >Alexis wrote: >> I have some recipes that I won't share, at least not now. We have >> frequent potluck luncheons at work, and I have developed several >> 'signature' dishes that I like to bring -- a few desserts, a few >> entrees, and a special salad dressing. Additionally, I do small >> catering jobs during the summer and holidays to make ends meet. The >> *vast* majority of what I cook I'll happily share, in fact, I've >> organized staff cookbook projects since we have *so* many excellent >> cooks in our building. But those dishes that are the, "oh, Alex is >> bringing her _____? Yay!" dishes? Nope, those are mine. > >That's just stupid and arrogant. > >> None of them >> are overly difficult to make, but they're signature dishes. I have >> them written down, and if I die suddenly, they'll go to a friend of >> mine as part of my personal cookbook, but until then, I'd rather not >> have everyone and their brother-in-law making them. > >Why not? Are you afraid someone migh improve on them? That's just >silly and selfish. I suppose it's silly and selfish for the writer of a book to think he or she should be the one who benefits from its sales, right? How about the person who invents something? Guess it's silly and selfish to reserve the rights to one person, eh? Please do be sure to put anything you originate into the public domain, okay? (not that I find 'stupid and arrogant' and 'silly and selfish' likely to come from a creative person) -- -denny- "I don't like it when a whole state starts acting like a marital aid." "John R. Campbell" in a Usenet post. |
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Chris wrote:
> "serene" > wrote in message > ... > >>Stuff that's my "signature" stuff is sufficiently time-consuming that >>most of my friends would rather wait for me to make it (my toffee, >>my wheatberry salad) than make it themselves, but even if that were >>not so, I have never understood the keeping it to oneself thing. > > > I find that to be true, too. For example, for me to whip up a batch of > homemade sweet potato muffins is easy, since I've done it so often. But > when I share the recipe with others, no one ever makes it at home -- > they just eat them and rave about them at my house. > > I've actually created only a few of my "signature" recipes -- most are > adapted from existing recipes. I might feel differently if I really > created unique, original recipes. Who knows. I happily share all my recipes. Now that I don't have a commercial interest in them. When I had the restaurants, nobody got them. They were no different than any other "trade secret" that businesses use. Coke give out their formula yet? No? Why not? Must make the distinction between home cooking and cash cooking. Home cooks who don't give out recipes are horse's asses, IMNSHO. Different hands in different kitchens with different equipment and different tastes will make something different, anyway. Besides, what's the difference if others cook it too? Some people take their kitchen efforts way too seriously. Pastorio |
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Wayne Boatwright wrote: > On Tue 09 Aug 2005 11:19:09a, Alexis wrote in rec.food.cooking: > > > > > Melba's Jammin' wrote: > >> > >> Now you've done it! Get your asbestos skivvies on, Alexis. <grin> > > > > Got 'em! > > > > Wow - you'd think someone would have marked that minefield <g>. > > > > Yes, food is about sharing of oneself with others, and I could > > certainly understand how it might promote a "there goes that SOB who > > never shares" attitude were someone to across-the-board refuse to be > > involved in the camaraderie of breaking bread and creating dishes and > > meals, but that's not even remotely close to what I was describing. > > I specifically mentioned in my post that I cater to make ends meet, and > > many of my catering jobs come directly from these dishes. What's > > arrogant and invasive is to expect every cook, baker, chef, and > > restaurateur to turn over his or her product merely because "food is > > to be shared." > > > > I can certainly understand how one would consider it petty and arrogant > > if, with any creative item the original creator said, "no, I won't > > share any of my knowledge," but that's rarely the case with someone > > who doesn't share a specific recipe or technique. Photographers > > often don't give away their specific developing or filter technique > > with it's something that they've become known for. Potters don't > > necessarily give away their glazing techniques, when it's that finish > > that gives them an edge over competitors in the marketplace. Ditto > > hairdressers with unique cuts, aromatherapists who create and sell > > unique scent combinations, herbalists with their special concoctions. > > Irish dance academies protect their unique steps and becoming > > associated with the school means agreeing not to share certain routines > > and instruction techniques with competitor schools. Aestheticians who > > create their own lotions protect their compounds, as do house cleaners > > who have developed their own cleaning products. Part of the management > > training for the restaurants in which I used to work has always > > involved protection of proprietary recipe information. > > > > A significant (to me) portion of my income comes from the creation and > > sale of a few unique food items, and these are most often the items > > that I bring for special meal events (pot lucks, etc.). Everything > > else I create, either recipe or technique, is open to anyone who asks, > > but I fail to see anything petty about not making my entire repertoire > > open to the public. If a customer of mine asks for the recipe to my > > dressing and marinade, I'm never "arrogant" or rude in my > > declination, but were I to share that specific recipe, I'd most > > likely lose that customer. Do I enjoy being known as the caterer who > > creates such-and-such dessert or this-and-that holiday meal? Of course > > I do - it's how I pay a portion of my bills. > > I think the point was less about people who prepare food professionally, be > they chefs, caterers, etc., and much more about the individual who has no > professional or monetary interest in the food they prepare at home, but > sinply does refuses on bitch factor. There seem to be a lot of those > people. What a shame. I've never experienced it in my social circles to such an extend that would warrant the vehemence of some of these responses. I suppose that if someone across-the-board refuses based on the bitch factor, then they're most likely to live the rest of their lives basing their actions and relationships on the bitch factor. In that case, the lack of sharing is more sympotmatic than it is the problem itself. I enjoy sharing with my friends, and I enjoy it when my friends will share their talents and abilities with me. However, I'm never so arrogant or infantile as to assume that they are somehow required, as a rule of friendship or a tenent of polite society, to turn over -- lock, stock, and barrel -- the entire fruits of their labor to me merely at my request because I want it. Nor would I dream of being bothered or offended if someone said that a certain cookie or cake or candy or dish (or plant food or garden fertilizer or bath salt or soap-making technique or fabric dye or whatever) is something for which they'll share the product, but for which they'd rather not give out the *recipe*. Besides, it gives me added leverage to request that specific dish when they later ask, "and what can I bring?" <g> I suppose, in my own experience, it's more a matter of general, overall attitude than it is of any single specific action. Of course, your mileage may vary. Alexis. |
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i lived in Germany for a couple of years and never saw chicken like
this. Sorry  It might be that it was a regional recipe, there are lots of those in Germany. So it's possible that I was in the wrong region. You might google for Rotes Huenchen, or rot AND huenchen, maybe through www.google.de. If yo should find a not-too-long recipe, I'd be willing to try and translate it. |
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Sounds very tasty. I suspect it is a newish recipe, because balsamic
vinegar hasn't been around for too long in Western European countries. I remember it as being new about 10 years ago (in Holland, and there before probably in Germany, too). But the recipe sounds good nonetheless. |
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I mananaged to recover a few lost recipes using GoogleGroups (or maybe it was still Dejanews) because I had posted them here. If I take something unusual to a potluck, I like to print a few copies of the recipe and take them along in case anyone asks for the recipe. Best regards, Bob |
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D.Currie wrote:
> This is probably a hopeless quest, but... > > When I was a kid, my mother worked a German restaurant, and the owner/cook > made chicken that we always called "Red Chicken." There was probably a name > for it on the menu, but I was a kid, so...it might have just been roast > chicken, for all I know. > > Anyway, the place burned down, the owner moved away, and my mother was never > able to beg, borrow or steal the secret recipe while she worked there. I > think she even offered to buy it, but in any case, he wouldn't tell. > > The chicken was baked or roasted -- it definitely wasn't fried. It had some > sort of coating on it. Not a breading like you'd find on fried chicken, but > it wasn't just skin and spices, either. Maybe some kind of thin batter. I > don't recall it being crispy or crunchy, either. > > The color was a deep mahogany reddish-brown when it was served. I have no > idea what color it was before cooking, but it had to be some version of red. > > It wasn't overly spicy, but it had good flavor. Thinking back, I can't > recall any one predominant flavor. > > The owner/cook was from Germany, so I'm hoping that maybe this was some sort > of ethnic/regional dish that someone has heard of, rather than something the > cook came up with on his own. > > Any ideas? I googled first, and I found lots of hits for curried red chicken > and adding "German" to it didn't help, because then I got red potato salads. > > Donna > > Are you sure it wan't just Tandoori Chicken? Best regards, Bob |
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In article >, zxcvbob
> wrote: > I mananaged to recover a few lost recipes using GoogleGroups (or maybe > it was still Dejanews) because I had posted them here. > > If I take something unusual to a potluck, I like to print a few copies > of the recipe and take them along in case anyone asks for the recipe. > > Best regards, > Bob Do you sulk if they do not? -- -Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a couple pictures added to the 7/29 note on 8/5) |
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"Melba's Jammin'" > wrote in message
... > In article >, zxcvbob > > wrote: > >> I mananaged to recover a few lost recipes using GoogleGroups (or maybe >> it was still Dejanews) because I had posted them here. >> >> If I take something unusual to a potluck, I like to print a few copies >> of the recipe and take them along in case anyone asks for the recipe. >> >> Best regards, >> Bob > > Do you sulk if they do not? How'd you know? ;-) Bob |
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