In fact, I’ve collected from people publishing several of my game and fish recipes they lifted from my newspaper columns. It usually takes nothing more than a letter from my attorney. All my recipes have been protected by copyright.

quote:

Originally posted by Mossman

Obviously I’m new here and have been attacked enough already
FOR being new I guess….

But a serious question….

If I post up a "cut & paste" recipe on here from somewhere on
the internet or a cookbook etc… (someone elses)

Is one / Does one need to be responsible to post the link it
came from to give credit to the source?

Could this even be a legality for the forums administrator?

The ingredients list is not copyrightable. And many directions cannot be protected by copyright either. Although, interwoven in the directions may be some other textual material that is copyrightable. For example, if someone describes how to do something in a unique way- not that the technique is unique, but rather the language used is unique, then that portion of the work is protected and you shouldn’t copy it. As long as the directions are disguishable, then a registration is possible. However, if it’s just a list like: boil water, stir in rice, simmer for 45 minutes, you won’t get copyright protection.

It’s always best to give credit where credit is due. Not as a legal issue, but more as a courtesy. Whether you give credit or not doesn’t matter though in case of a copyright infringement. The fact that you don’t make money on it or get any other sort of gain is also immaterial. If you use someone elses work without permission, you’re infringing on their copyright.

Now, there could be a counter argument to posting on a forum that a crafty lawyer could use to get one off the hook from an infringement case, but that’ll be an expensive lawyer.

IF you’re not sure whether the work is protected under copyright or not, it’s best to simply add a hyperlink to the webpage the recipe is on, rather than copying it and posting it.

But, as I said, many many recipes sent to the US Copyright Office are not given copyright protection, because an ingredients list cannot be protected and copyright does not extend to any method or process no matter the format used to describe the method. However, as I said, some text in a recipe could be protected. The copyright notice in cookbooks usually refers to the compilation, the photographs and/or artwork, and other introductory text contained in the book not associated with the actual recipes. But some directions are protected so you should consider using a hyperlink.

For the "crunchy stuff", use Panko.

quote:

Originally posted by Mossman

If I post up a "cut & paste" recipe on here from somewhere on
the internet or a cookbook etc… (someone elses)

Is one / Does one need to be responsible to post the link it
came from to give credit to the source?

I usually just reference the book or link and the recipes original author.

Otherwise someone might Google it and jump on your A$$ for not giving proper credit. [8)]

quote:

Originally posted by Mossman

Obviously I’m new here and have been attacked enough already
FOR being new I guess….

But a serious question….

If I post up a "cut & paste" recipe on here from somewhere on
the internet or a cookbook etc… (someone elses)

Is one / Does one need to be responsible to post the link it
came from to give credit to the source?

Could this even be a legality for the forums administrator?

Mossman, that was just the famoue Roadfood Howdy! Some of these characters have to test your mettle to see if you’re serious about your food. Sounds like you can hang.

But then too we have a few cranky old Gus’es that just like to stir the pot.

MikeS.

quote:

Originally posted by Mossman

Obviously I’m new here and have been attacked enough already
FOR being new I guess….

But a serious question….

If I post up a "cut & paste" recipe on here from somewhere on
the internet or a cookbook etc… (someone elses)

Is one / Does one need to be responsible to post the link it
came from to give credit to the source?

Could this even be a legality for the forums administrator?

Usually if I have found a recipe online that someone has requested (but I have never tried it) I will just copy and paste the URL link so the person who requested the recipe can go to the source themselves.

If, however if it is a recipe that I have used myself many times, even though it came originally from someone else, I probably will not give the credits. (Part of the reason I won’t is because I have a (nasty? [:I]) habit of "fine tuning" other people’s recipes to my own taste, so maybe it really isn’t the original recipe anymore.

quote:

Originally posted by Earl of Sandwich

Sounds like chicken satay to me.

yep, me too. i make it a couple of times a year. recipes are easy to find and easy to make. there are actually satay sauces available, but scratch sauce is better. main ingredients are coconut milk and crunchy peanut butter.

Obviously I’m new here and have been attacked enough already
FOR being new I guess….

Could this even be a legality for the forums administrator?

I found these two recipes. Maybe you could try them out and see.

PEANUT BUTTER CHICKEN

——————————————————————————–

2 to 2 1/2 to 3 lb. chicken
1/2 c. flour
2 eggs
1 tsp. salt
1/4 tsp. pepper
2/3 c. crunchy peanut butter
2/3 c. milk
1 c. dry white bread crumbs

Preheat oven to 375 degrees. Coat chicken pieces with flour.
Beat eggs, blend with salt, pepper and peanut butter. Gradual-
ly add milk, beating with fork to blend. Dip floured chicken
pieces into peanut butter mixture. Coat well and roll in bread
crumbs. Arrange on a shallow nonstick bake pan and bake 45
minutes. Run under broiler 1 to 2 minutes. Makes 8 servings.

SZECHUAN CHICKEN

——————————————————————————–
1/4 c. light corn syrup
1/4 c. soy sauce
2 Tbsp. dry white wine
1 egg white, lightly beaten
1 Tbsp. cornstarch
1 c. unsalted dry roasted
peanuts
2 whole chicken breasts,
boned, skinned, cut in 1/2
inch strips
3 Tbsp. corn oil
1 to 3 tsp. crushed dried red
pepper
1/4 c. sliced green onions

In small bowl stir together corn syrup, soy sauce and
wine; set aside. In medium bowl stir together egg white and
cornstarch until well blended. Add chicken; toss to coat
evenly. In large skillet or wok heat corn oil over medium high
heat. Add red pepper; stir-fry 10 seconds. Add chicken
mixture; stir-fry 2 to 3 minutes or until chicken turns white.
Stir in peanuts and corn syrup mixture. Stirring constantly,
bring to boil over medium heat and boil 1 minute. Garnish with
green onions.

My local chinesse buffet makes it and I like it.

Ok, I looked at your post again. It’s obviously not chicken satay. Good luck.

Sounds like chicken satay to me.

Try this one from allrecipes.com – http://allrecipes.com/Recipe/Peanut-Butter-Chicken-Skewers-2/Detail.aspx

If that’s not it, try searching their site for something closer – they have a bazillion recipes.

Here’s one called Picnic Chicken

1/4 c. butter, melted
8 to 12 pieces of chicken
1/3 c. peanut butter
2/3 c. milk
1 tsp. salt
1 tsp. paprika
6 tbsp. flour
6 tbsp. corn meal

Preheat oven to 425 degrees. Mix peanut butter, milk and salt; set aside. Mix paprika, flour and cornmeal. Pour melted butter into foil lined pan. Dip chicken in peanut butter mixture and then roll into flour mixture. Bake 1 hour; turn chicken over after 30 minutes.