From ianhoare@angelfire.com Tue Jan 18 09:39:07 2005 Date: Mon, 17 Jan 2005 21:35:47 +0100 From: Ian Hoare Newsgroups: uk.food+drink.indian Subject: Re: Camellia shrunk Salut/Hi Wazza, le/on Sun, 16 Jan 2005 22:18:54 +0000 (UTC), tu disais/you said:- >the answer to the copyright situation is that is it copyrighted, even on the >internet. If someone has put it on the internet (without permission) it >breaks the copyright law, and is a crime. Copyright law allows the quoting >of small parts of a book, map, etc., but that is all. Not true for recipes. >The internet is still subject to copyright, according to a patent attorney >of a very large corporation I asked. Of course. But that's not the point. If _I_ (living in France) were to take a recipe written by you in the UK and put it on a web site hosted in the USA, whose copyright laws would apply, and how would you enforce them? >If I write down an original recipe, I own the copyright, so be warned. Why >should a recipe be any different to a song, or a map, or a story? Because it is. Take a similar (but different) case. Throughout Europe, the word Champagne is protected. The Champagne houses (as it is well known) are extremely wealthy, and spend a fortune protecting "their" name and reputation. Yet they can't do a damn thing to prevent the use of the word Champagne in the USA for any sparkling wine. It can't be imported into Europe, but it can be sold there. So if they with all their wealth and motivation can't protect their name from a friendly power, what the HECK can the inventor of a recipe do? Bugger all, old son. I've already been over this with Ian whatsit, owner of a commercial cookery site called Chopstix. He refused to accept the truth too. Now then. To show you I'm serious. Who's about the best known Indian cookery writer in the UK. Madhur Jaffrey? OK, so here's an excellent recent recipe of hers. I've published it verbatim. Now get her publishers to sue me for breach of copyright. They will give a big yawn. @@@@@ Now You're Cooking! Export Format Hard-boiled Eggs In An Anglo-Indian Red Lentil Curry Sauce dairy, indian, main dish, vegetables 6 hot red chillies, dry; soaked in 5 tbs water 200 g red lentils 90 g chana dal or yellow split peas 1/2 teaspoon ground turmeric 900 ml water; (1) 1 1/2 teaspoons salt 4 cloves garlic; peeled and coarsely chop 7 cm fresh ginger; peeled and chopped 4 tablespoons corn, peanut or safflower oil 1 medium (140 g) onion; halved sliced thin 2 medium tomatoes, concassée 600 ml water; (2) 8 hard-boiled eggs; 2 per serving cayenne pepper or red paprika; garnishing lemon wedges; for serving Soak the chillies in 5 tablespoons of boiling water for 1 hour or until slightly softened. Combine the red lentils and chana dal and wash in several changes of water. Drain. Put in a good sized pan, add the turmeric and water (1), and bring to the boil. Reduce the heat to low, cover partially with a lid, and cook for about 1 1/4 hours or until softened. Add the salt and stir to mix. The sauce will be fairly salty at this stage. Put the chillies, their soaking liquid, the garlic and ginger into a blender. Blend until smooth. Pour the oil into a medium, preferably non-stick, frying pan and set over a medium- high heat. When the oil is hot, put in the onion. Stir and fry until the onion slices are a rich reddish colour and slightly crisp. Add the garlic-ginger-chilli paste. Stir and fry for 2-3 minutes or until the oil begins to separate from the seasonings. Add the tomatoes. Stir and fry for 3-4 minutes or until thickened. Now empty the contents of the frying pan into the pan with the lentils. Add water (2) and stir to mix. Bring to a simmer and simmer on a low heat for a minute. To serve, peel and halve the eggs, and arrange cut side up, in a single layer in a warmed, large, shallow dish. Heat the sauce through and, if it has thickened too much while sitting, thin it with water. It should have the consistency of flowing double cream. Pour it over the eggs but leave them visible. Garnish with a light sprinkling of cayenne pepper or paprika and serve with wedges of lemon. Extra sauce may be served on the side. Recipe Madhur Jaffrey's Ultimate Curry Bible Contributor: scanned IMH Yield: 4 - 6 servings ** Exported from Now You're Cooking! v5.66 ** -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website