I don't think that my dual insistences on a proper
provenance and the uncopyrightability of recipes are
incompatible.

Nor do I. I think it's just the right thing to do to give credit where credit is due.

To me there's a difference between acknowleging ownership
of a recipe (I'll almost never do this) and recognizing
the effort someone took to type it out, format it, or
whatever (give credit where credit is possible, rule of
thumb).

Ah, I once had such a can. Beige with blue and white, a
picture of an Italianate chef guy in front.

These days, there's just a company logo on front.

Another charming relic gone then.

That's the kind of paper trail, as it were, that I
appreciate.

I also do that in case someone discovers errors in my work that I can correct at a later time.

Fair enough.

Quiz time, so what's the relevancy of this recipe?

I was talking about recipes I'd entered into my MM so I thought I'd post
one of my favorites.

Title: Eggplant Marmalade

My parents would really like that.

Good for your parents.

Random recipe:
Title: Quick Spaghetti With Meat Sauce

Well, I'd use real meat over turkey and a fair
amount more onion.

Another random recipe:

---------- Recipe via Meal-Master (tm) v8.00

Title: Hearty Beef Vegetable Soup with Noodles
Categories: Soups, Vegetables
Yield: 6 servings

1 lb Medium ground beef 1 c 14 oz, italian tomato
sauce
8 c Water 2 ea Onions, chopped
1 lb Frozen corn, peas, carrots 6 oz Egg noodles
1 1/2 t Extra virgin olive oil 1 t Oregano
1 t Mexican chili powder 1 t Freshly ground pepper
2 t Red cayenne pepper 2 t Salt

Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized
onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the
seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a
frying pan, transfer the beef to the soup mixture using a slotted spoon
to
leave the fat in the frying pan. Turn the heat to medium, heat for 10
minutes. Add the egg noodles, turn the heat to low and heat another 20
minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese.
Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 09-08-19 16:52, Michael Loo <=-
spoke to Sean Dennis about 929 Provolone + other gr <=-

I don't think that my dual insistences on a proper
provenance and the uncopyrightability of recipes are
incompatible.

Nor do I. I think it's just the right thing to do to give credit where credit is due.

To me there's a difference between acknowleging ownership
of a recipe (I'll almost never do this) and recognizing
the effort someone took to type it out, format it, or
whatever (give credit where credit is possible, rule of
thumb).

I believe that there is only one recipe in my data base that I can claim
we created. There are many that we have cooked and tweaked to our
liking. There are even more that we have typed in from a variety of
sources, most often giving credit to those sources. Finally, there is
the category of recipes that we have snagged from this echo and other
sources, converted MM is need be (giving credit to the poster). Each of
these categories is at least one or two orders of magnitude greater than
the previous.

And now for something very different:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: PEANUT BUTTER-ORANGE SANDWICH FILLING
Categories: Sandwiches, Sandwich
Yield: 2 Cups

1 c Peanut butter, crunchy
2 tb Honey
1/4 ts Salt
1 c Oranges, peeled, diced

Thoroughly mix peanut butter, honey, and salt. Stir in oranges.
Chill. Use about 1/3 cup filling per sandwich.

NOTE: Filling can be made the day before using. Store tightly
covered in the refrigerator. Stir lightly before making sandwiches.

Calories per serving: About 285 for filling; 420 for a sandwich made
with 2 slices of bread.

Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:48:45, 09 Sep 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)