Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 > > First of all, I'm delighted that you are working on a cookbook - based > on other recipes I've seen from you here in the past, I expect it will > be a winner! > Thanks very much. <smile> > Everyone: But what I want to emphasize is that the recipe should NOT > be passed on without credit to Rain (as requested in her message) AND > that indeed NO message should be passed on to another group or person > Thanks so much for this! I keep finding recipes of mine on websites, usually attributed to somebody else or posted with no sourcetag, and it's a pain in the neck. (It's also why I sourcetag /every /recipe of known origin I post--or if I don't know, I tag it as " source not given " . No good deed goes unpunisheI, though: I got bounced off one list recently (something that's never happened to me in 17 years online!) for that when someone assumed I should just know that the poster in another place of a recipe I shared as " source unknown " was the recipe's creator, and believed that I was just swiping it. Arrgghh. <wry smile> But I just don't steal recipes ; who needs the crummy karma? And besides, I know how it feels. > to say whose recipe it was (and it'd also > be nice to mention Vegetarian Spice, of course). > Yes, and I don't always take the time to add the list's name to the sourcetag. Thanks for the reminder. Rain @@@@ \\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2009 Report Share Posted January 11, 2009 Well, here you have it! Sometimes when you do everything right someone or other decides that right is wrong for them And I assure you, Rain, that you're not alone - and I have had that frustration over my recipes too. Of course, sometimes it's tricky. My fave 'complaint' to read was when someone said that they'd made a fake shepherd's pie first and that every other recipe was a copy of theirs, just that they were using different ingredients. Even titles of recipes can be similar but the recipes themselves can use different ingredients and/or cooking methods, too. What we can all do is try. What I do when I copy a recipe from a list or a website to try out for my own use is to _copy in the url of the website or group onto the recipe copy itself_ AND if it's from a list I add the name of the person posting too, sometimes in the title of the file, as in " Mushroom-Stuffed Violets (Pooh-Face) " - or (I'm not consistent) - at least " Deepfried Porridge (VSpice) " - whatever works best at the time. (I should get a system. Rain's seems to work very well.) Mostly, though, I like to develop my own recipes and pass those on. I've had a great time developing new recipes this last few months - and I'm still at it. I have a very very simple soup that is a hit every time and yet seems silly to tell you about because it IS so simple. However, I think I'll make it again tonight, write down exactly what goes into it with measurements, and let you have it. Good stuff. As for Rain - have a look in the Files for her recipes. If you like truly hot spices to dazzle your taste buds, you will find lots to thrill you from when she was a member here before! (Now don't go away!) Love and hugs, Pat > Thanks so much for this! I keep finding recipes of mine on websites, > usually attributed to somebody > else or posted with no sourcetag, and it's a pain in the neck. (It's > also why > I sourcetag /every /recipe of known origin I post--or if I don't > know, I tag it as " source not given " . No good deed goes unpunisheI, > though: I got bounced off one list recently (something that's never > happened to me in 17 years online!) for that when someone assumed I > should just know that the poster in another place of a recipe I shared > as " source unknown " was the recipe's creator, and believed that I was > just swiping it. Arrgghh. <wry smile> But I just don't steal recipes ; > who needs the crummy karma? And besides, I know how it feels. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 drpatsant wrote: > " Mushroom-Stuffed Violets (Pooh-Face) " - ROFL!!! Now THAT's a recipe I want!! > " Deepfried Porridge (VSpice) " > Hey, don't laugh--I make simple oatcakes that _are_ essentially just /pan/fried porridge, albeit with less water and an egg. Rain @@@@ \\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 My Gran in the UK was Scots and used to make oatcakes. I have never tasted any like hers EVER. Just for the sake of nostalgia, could you tell me how to make yours????? I'd be grateful. Love and hugs, Pat --- http://beanvegan.blogspot.com http://www.vegandonelight.com/spice " The world is a stage, but the play is badly cast. " (Oscar Wilde) ________________________________ > " Mushroom-Stuffed Violets (Pooh-Face) " - ROFL!!! Now THAT's a recipe I want!! > " Deepfried Porridge (VSpice) " > Hey, don't laugh--I make simple oatcakes that _are_ essentially just /pan/fried porridge, albeit with less water and an egg. Rain @@@@ \\\\\ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2009 Report Share Posted January 12, 2009 drpatsant wrote: > My Gran in the UK was Scots and used to make oatcakes. I have never tasted any like hers EVER. Just for the sake of nostalgia, could you tell me how to make yours????? I'd be grateful > > Very simple, but I don't measure and can't tell you amounts. Get a skillet hot with plenty of oil (I use canola) in it. These won't turn out right with cooking spray or the " New and improved: Now with less oil! " method. Meanwhile, take old-fashioned (not quick) rolled oats and sort of smoosh and squish and knead them briefly in a smallish bowl with enough milk or water added a small bit at a time, until you have something that sticks together well enough to form flat c,akes with, but is still sticky, not dry. An egg can be part of the liquid if you want; I often do that. Add salt to taste, form small flat cakes preferably less than half an inch thick, and pan-fry till crisp and deep golden brown on both sides. Drain on paper towels and eat them hot, preferably with coffee or a good gutsy black tea. Oatmeal contains natural fats and antioxidants that are as good for syour skin as they are for the rest of you. if there's no egg in the oat mixture for the cakes, save just a wee dab to " wash " your face and hands with afterward (add slightlyv more water first, of course, and rinse well afterward.) You'll be amazed how good they feel. Rain @@@@ \ \ \ \ \ Quote Link to comment Share on other sites More sharing options...
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