I'm looking into uploading my recipes to "the cloud" via a crowdsourced-website. I have been trying to understand the ramifications of the licenses and terms of service. As I do not currently have that many truly unique recipes (yet!) my question is somewhat about principle...I just have been increasingly skeptical of lock-in like with Facebook and wanting to "take back my data". So despite wanting to share, I'm skeptical even of something as "innocuous" as a recipe site. (Not as skeptical. But still skeptical. :P)
My goal is mostly to help vet the information for other people who might be in the same situation, so they can understand what they're getting into. So what I'm mainly interested in is making sure that any sites I join have fair licensing terms. Because websites are always being bought and sold, there is always the chance that I could put a bunch of recipes online and then they might disappear if the site changes hands. Or, I might have to pay to access my own recipes someday if the policy changes.
Are there any specific things one should be on the look out for in the terms of service? Are there certain things that should be non-negotiable from a user standpoint? Are there things that you cannot reasonably expect any site to have? (I am sure no free site will guarantee they will not go out of business, and compensate you if their web server and your recipes stop being available.)
Sorry if this is more of a legal/software question than a cooking question. But I thought there might be a fair amount of cooks on here who are also interested in geekery. :)
(Sidenote: My first try was uploading a few recipes to a site called Key Ingredient: e.g. Lizzie's baked breaded oysters, Howard's kickin' salsa. The site works well and I like to share these recipes from friends with a broader audience than typing them into Microsoft Word. But how do I make sure I don't lose them? What else can go wrong?)
The thing about recipes is that they don't seem eligible for copyright, and unless you can demonstrate to a Patent Examiner that your recipe is so unique and not obvious or otherwise derivable by conventional cooking, you probably can't patent it either. That is, you can't really own your recipe, and the food industry flourishes because of it, but a website can own all its content.
For help searching through a TOS for content ownership in general, ask an attorney, not here.
, why this failed, but that only leads me to a deeper why which I have been unable to answer myself: Why did this happen with one of iSi's own recipes, found in the very recipe book that is included...I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese... the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any
Possible Duplicate: What should I look for in a good, multi-purpose chef's knife? Hi guys Just wondering what people consider to be the best Cooks knifes you can get? I've been to a couple of shops and a lot of people are saying that you can't go past the Japanese Knifes... Specifically Kikuichi. The one I have had 3 different places try and sell me is the Kikuichi Gold Elite Damascus Gyuto 210mm - http://www.chefknivestogo.com/kigoelsugy21.html So what do people think? Is this a good knife? For the money is there better out there? Cheers Anthony
what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken. This wasn’t at all what I expected. Just to give you some background: due to relatives who live in the country, my family always had a decent supply of rabbit meat. Until say five years ago we had... recipe should I try with rabbit meat? Am I prejudiced against chicken ;-)? References: some threads mention this substitution, but they don’t exactly answer my question.
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new. Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help
have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you... anything It must be big enough; I have no problem with taking a lot of my space Here in the Netherlands combo-ovens, which are an oven and microwave in one, are very popular. I'm not interested... I want to know how you can know ffrom specifications what is a good oven. Can you know quality difference from it? Or is the only way read experience from other people and base my opinion
First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two parts: What makes potatos dough.... There's also a question to that here on this site. However, it's hard to get some actual information on the key aspects (this is a problem I have with recipes in general). I'm pretty sure there ought... balls of dough "fluffy" or "textured", but not "tough", "rubber-like" etc.? I guess this will go somewhere along the lines of what structure the starch granules form with the water, how stable
(or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give away, mostly if you gift them loafs of bread you make with that wood). What are the risks of using those woods for fire lit in the same place where you'll put food? I'm quite sure there is no biological hazard with them: any virus or bacteria in the pallets, or bugs in logs will definitely be destroyed by the fire temperature (over 800C/1,500F). What I'm concerned about is: I don't know
Due to my affinity for baked goods, I decided to try creating key lime pie filling from scratch. I've done so twice now using two recipes. The first of which calls for key lime zest as a primary... from my key limes using a planar grater/zester and a small ceramic bowl. I would like to significantly speed up this process if I can, but the size and texture of key limes makes them difficult to zest for more than a pinch at a time. Is there a faster way? I was thinking of doing something crazy with my food processor or investing in a proper zester, though I'm not sure how much this would speed
I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best. The final product comes out looking pretty unappetizing - even worse than that picture. Is there a way to make it of normal consistency and colour? Update: I realize that I should be a bit more specific as there are a lot of different salsas. I want it to look like this.