When I was young, I had thought that writing a cookbook would be most prestigious. Julia Child comes to mind - all those volumes of recipes and beautiful pictures. But in the U.S. and U.K. recipes cannot get copyrights.The pictures can. However, the ingredients list, the underlying process for making the dish, or the resulting dish itself, are all considered facts. So recipes quickly circle about and get used by others. That’s not so great in the competitive world of high-end recipes.
Here’ the interesting story from the Guardian:
"An altogether more complex dish has prompted this debate on the online food forum, eGullet, this week. The recipe, in brief: prawns are pureed using an enzyme called transglutiminase, extruded into a noodle, cooked, and served with smoked yoghurt, paprika and nori. Not the sort of meal that two chefs separated by 10,355 miles are likely to invent at the same time "
Now that sounds like an invention. The dish showed up in two restaurants at the same time, with one copying the other. A storm erupted.
"But can you copyright a recipe? Could Heston Blumenthal register his roast spiced cod with castelluccio lentils? Or St John's Fergus Henderson his roast bone marrow with parsley salad? No, says Alex Papakyriacou, of intellectual property law firm Briffa. "Case law suggests that reproducing a written recipe in the preparation of a dish is not copyright infringement. The same goes for recipes that have been communicated aurally or by a chef deciphering the ingredients and method involved in the preparation of a recipe by sampling a dish prepared to it.”
Susur Lee is considered a top chef. I remember finding out that he makes ingredients in his home kitchen and brings them to the restaurant He was considered secretive. Seems like a wise thing to do in the circumstances of easy plagiarism.
I may have shown you this manipulation of the Pearl Morrisette Menu. We marvel over what ingredients are in the dishes and shudder to think of the work involved making each dish.
Little did I know that the Advent calendar was first used by German Lutherans in the 19th and 20th centuries. I don't remember having an Advent calendar, and I come from a German Lutheran family.
We spent a lot of time in the kitchen as children making cookies, vinegar toffee and ice candles. What do children make today? Homemade slime rather than cookies. There are recipes for chia seed edible slime, the jello slime and the marshmallow edible slime. Let's start with the classic recipe which has borax in it.
How to Make Slime with Elmer's Glue
2 Bottles of Elmer's glue (5-6 oz each bottle)– Clear, Glitter Glue, or White Glue.
½ – 1 tsp of Borax (the tiny sized spoons)
1 cup hot water, ½ cup water.
Big, wide bowl.
Liquid watercolor or food coloring (optional)
Glitter (optional)
Confetti (optional)
Here are the non-Borax slime recipes:
Ingredients
Cornstarch Slime
1 and ½ cups (350ml) of water
13 drops of food coloring
2 cups cornstarch
Edible Slime
14 oz. can of sweetened condensed milk
1 Tablespoon (14 grams) of cornflour
10-15 drops of food coloring
Baby Juice Slime
½ cup glue
Food coloring
½ cup baby powder
Powdered Fiber Slime
Water
Food coloring
1 teaspoon (5ml) powdered fiber
1 cup (237ml) of water
You can go to wikihow HERE for the step-by-step instructions. I've never seen so much great looking slimy stuff!
Here's Santa at the Grimsby Museum's Fantasy of Trees on Sunday.
