Re: "Copyright protection of recipes" discussion time again + *original* recipe

On Thu, 24 Jun 2010 05:16:51 -0500, Omelet <ompomelet@xxxxxxxxx>
wrote:

In article <gLFUn.36405$NW.7821@hurricane>,
ChattyCathy <cathy1234@xxxxxxxxxxxxxx> wrote:

On Wed, 23 Jun 2010 19:33:44 -0500, Sky wrote:


Since I'm far from expert about copyrighted works and matters, I'll
conjecture that it's much more difficult to defend copyrights for folks
who publish personally (with their own money) than it is the big
publishing houses that have legions of legal personnel working for them.
If I post a recipe in RFC, then it's my own rewrite/wording in the
instructions. That way I avoid any copyright issues, hopefully.

Sky, who's no legal expert of any sort!

Heh. Maybe we should hold a competition here to see how many different
original recipes we can come up with for making a hard-cooked egg... <very
evil grin>

OK, I'll start:

Chatty Cathy's Hard-cooked egg

Serves 1

Ingredients:

1 whole egg
water (amount varies, according size of pot being used)
pinch of salt (optional)

Instructions:

Take the egg and place it in a small-ish pot. Then take pot containing the
egg to the nearest water faucet/tap. Turn on faucet/tap and hold pot under
the flow of water to fill it - but only with just enough water so that the
level of the water is about an inch above the egg before turning the
faucet/tap off.

If you've elected to use the salt, add it to the pot at this point.

Place pot containing the egg and water (and salt if using) on the stove
top. Turn the heat up to high and wait until the water boils. (Please
note: the exact temperature at which the water will boil is dependent on
the altitude above sea level where one happens to be cooking the
aforementioned egg). Let the water boil for around 8-10 minutes if you're
at sea level, but increase the time to 12-13 minutes if you're at a higher
altitude e.g. above 1600 feet.

Once the allotted boiling time has passed, remove pot from stove top and
turn off the heat. Take the pot back to the nearest faucet/tap where
hopefully there is a sink nearby. Pour off the hot water (carefully) into
the sink and then switch on the cold faucet/tap and let it run over the
egg in the pot until completely cool to the touch. Alternatively, add
cold water and some ice cubes to the (drained) pot containing the still
hot egg and let it stand until the egg is completely cool.

Remove egg from pot. Remove the egg shell and eat.

Notes:

This recipe can be increased to cook more than one egg at a time;
given a big enough pot and plenty of water you could probably cook a dozen
(or even two dozen) eggs at a time.

Some people maintain that adding salt to the water prevents the egg shell
from cracking while cooking. If you feel the same way, by all means add
the salt.

Yet other people reckon that once the water has reached boiling point,
one should turn off the heat and place a lid on the pot - and then let
it stand on the stove top for 10-15 minutes to cook the egg(s) to
perfection. Haven't tried this method myself, but I am certainly not
knocking it.

(c) copyright Chatty Cathy 2010

<lol> I need to take a pic series with my microwave egg cooker! Faster
and easier, and they peel like a dream. :-) Guess I can copyright my
numerous food pics...

Yes you can, and for only $35.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 06/11/10
Photo Gallery www.kokoscorner.photoshop.com
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