Do You Care if a Recipe is Authentic?

Most recipes, I think of in my head. I know from experience just what to do & how to do it. Cake recipes, I also know, but I usually measure the ingredients because I've always done them that way. I'm too afraid that something might come out messed up!! :eek:
 
karadekoolaid said:
No, no, no - don't get me wrong. I'm never offended! I just feel it's a shame that, when someone goes to all that trouble to invent something completely new and creative, then others copy it without considering its origins.
Think of it like this. A bloke called Shakespeare wrote a play called "Romeo & Juliet". Then along came Harry, and wrote a play called " Juliet and her lover, Romeo". Almost the same story, slight change... :laugh: :laugh:
Additionally, I know perfectly well that plagiarism happens and there's almost nothing we can do about it. Fine. I still think it's a shame.
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So you think recipe authors should keep the recipes secret?
 
blades said:
So you think recipe authors should keep the recipes secret?
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Good luck to them if they try. Google any recipe title and you'll probaby get over 1,000,000 hits.
Additionally; give 10 chefs a tin of tomatoes, garlic, olive oil and herbs, and I'm sure you'll get 10 different tomato sauces.
 
karadekoolaid said:
Good luck to them if they try. Google any recipe title and you'll probaby get over 1,000,000 hits.
Additionally; give 10 chefs a tin of tomatoes, garlic, olive oil and herbs, and I'm sure you'll get 10 different tomato sauces.
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One keeps it secret by not sharing it with anybody and certainly not putting it on the internet. A good marinara sauce is easy. We use canned tomatoes, tomato sauce and tomato paste, onions, olive oil, garlic, basil, a little hot pepper, dry white wine, salt and pepper. Nothing particularly exotic about that. We've been making it for the past 1/4 century. We are having some for dinner this evening on ravioli. You are welcome to adapt it to your preferences.
 
blades said:
A good marinara sauce is easy. We use canned tomatoes, tomato sauce and tomato paste, onions, olive oil, garlic, basil, a little hot pepper, dry white wine, salt and pepper.
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Mine has no tomato sauce (you mean ketchup?), no onions, no hot pepper, no white wine. And I've been making it for half a century. It doesn't make it any better, or any worse. Not sharing or keeping it a secret - fine. I'm not selfish and I know very few people are going to cook exactly as I do.
 
karadekoolaid said:
Mine has no tomato sauce (you mean ketchup?), no onions, no hot pepper, no white wine. And I've been making it for half a century. It doesn't make it any better, or any worse. Not sharing or keeping it a secret - fine. I'm not selfish and I know very few people are going to cook exactly as I do.
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Tomato sauce is not ketchup. :rolleyes: It's just well pureed tomatoes. If I need tomato sauce, I toss whole peeled plum tomatoes in a blender. Same outcome.

Let's not argue over trivial matters. Let's leave that for important matters like the proper production and spelling of chili. :D

CD
 
karadekoolaid said:
Mine has no tomato sauce (you mean ketchup?), no onions, no hot pepper, no white wine. And I've been making it for half a century. It doesn't make it any better, or any worse. Not sharing or keeping it a secret - fine. I'm not selfish and I know very few people are going to cook exactly as I do.
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If you like the results you are doing the right thing. Tomato sauce is not ketchup. It is canned reduced tomato puree - something between canned tomatoes and tomato paste. It adds body to the sauce. Try using a tiny bit of hot pepper. You may like the result.
 
Morning Glory said:
Yep - its one of those US/UK language confusions. In the UK it means 'tomato ketchup' if its in an ingredient list. In the US, as you say, its a tomato puree.
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If I stay here long enough I may start referring the hood of my car as a bonnet or an elevator as a lift or custom as bespoke. I'll keep an eye out for the issue.
 
blades said:
If I stay here long enough I may start referring the hood of my car as a bonnet or an elevator as a lift or custom as bespoke. I'll keep an eye out for the issue.
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Sometimes we try to "translate"; so we get eggplants and aubergines, zucchini and courgettes, biscuits and cookies, etc.
And sometimes we forget and lots of us go "Uh?? What's that all about?" :laugh: :laugh: :laugh:
 
karadekoolaid said:
Sometimes we try to "translate"; so we get eggplants and aubergines, zucchini and courgettes, biscuits and cookies, etc.
And sometimes we forget and lots of us go "Uh?? What's that all about?" :laugh: :laugh: :laugh:
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I never understood why we call it an eggplant so I'll go with the French word from now on. :wink:
 
karadekoolaid said:
Sometimes we try to "translate"; so we get eggplants and aubergines, zucchini and courgettes, biscuits and cookies, etc.
And sometimes we forget and lots of us go "Uh?? What's that all about?" :laugh: :laugh: :laugh:
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And don't bring up the definition of a grill whatever you do...
 
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