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Jaymes

Mexican Cooking Projects

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Perhaps we'd all settle on one dish every two weeks, and find various recipes for it and make it and then come back here and chat about it.

 

That wasn't the original intention.

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Jaymes' original intention:

 

"Perhaps we'd all settle on one dish every two weeks, and find various recipes for it and make it and then come back here and chat about it."

 

In other words, we would not necessarily be cooking at the same time, just within a certain time period, although if someone wanted to re-visit the thread at a later time and make the dish, no one would prevent them from doing so.

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In other words, we would not necessarily be cooking at the same time, just within a certain time period, although if someone wanted to re-visit the thread at a later time and make the dish, no one would prevent them from doing so.

Brilliant!

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shelora, my address is new york city, in queens, in the neighborhood of astoria. the neighborhood, which consists of two family houses and low rise apartments a 20-30 minute subway ride from manhattan, is inhabited by a mishmash of ethnicities. mexicans, mostly from puebla, are pretty recent arrivals.

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Well. :lol:

 

Actually, I thought we'd probably do pretty much what we ARE doing, which is all to decide upon a plan together.

 

But if it's up to me....hum....well, I think it might be good to select one dish, perhaps with accompaniments or variations....and....um....have, say, one week.....and we all make it sometime during that week.

 

For example, the rajas.

 

Cristina said she had a recipe for rajas con crema y cebolla. So she'd post a recipe, and we could all try to cook that (or variations or adaptions or if we found another recipe for rajas in one of our books) sometime during whichever week we choose, and then post about it.

 

I'm up for whatever the group decides. But I will say that it will probably limit participation if we all try to free up the exact same day. I think sorta shooting for one week, and trying several different recipes ought to keep it loose enough to appeal to the most folks.

 

I do, however, like the idea of everyone sticking to the same general theme for that week. Like the various preparations of rajas the first week. Then wait a week. Then, perhaps, the cochinita. Then Omni's soup.

 

Something like that. :lol:

 

And I do think a poll is probably a good idea. We could take nominations, and choose one, and then off to the comals.

 

But whatever everyone agrees on is fine with me. And I'm looking foward to it!

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Jaymes' original intention:

 

"Perhaps we'd all settle on one dish every two weeks, and find various recipes for it and make it and then come back here and chat about it."

 

In other words, we would not necessarily be cooking at the same time, just within a certain time period, although if someone wanted to re-visit the thread at a later time and make the dish, no one would prevent them from doing so.

This is way too liberal. I think the thread should be locked and anyone who cooks the dish outside the Officially Designated Dates on the Calendar loses their posting privileges. :lol: :lol: :lol:

 

:lol:

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Hiya, all. (It's only my second post, so be gentle.)

 

I'd love to participate in the next cook-together. I probably won't be able to get to rajas in teh next few days due to pre-planned meals and weekend commitments, but I have made them before and love 'em (especially in quesadillas... :().

 

~Anita

<waving to Jaymes and SeaGal>

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Guest Abra

'Nother newbie from another board here. I don't think I'll be able to get to the rajas before the group moves on, but I wanted to mention a wonderful pickled rajas recipe, and to say to GG that I've made Jaymes' carnitas recipe with boneless country ribs and they work great.

 

The recipe is from Diana Kennedy - can we post recipes here with attribution? Some boards are quite uptight about that, but lots of other online food communities allow recipes to be posted, so long as there's correct attribution.

 

I'm looking forward to the next thing, and I'm another one who loves cochinita pibil and has never made it.

 

edited to delete specific reference to other board, lest it be construed as derogatory

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I know you're a newbie, and you're most welcome here; as we've reminded other new joiners, we try to avoid slamming other web-sites for their rules. They have theirs, we have ours, and we all make our preferences clear by posting here rather than elsewhere.

 

Simply, the law of copyright is what it is, and anyone who infringes it here is infringing it. I am certainly not, however, going to try to explain the law. Try to be guided by common sense. It's best to just post a link. If you want to talk about/discuss/critique particular parts of the recipe, then by all means quote them. Obviously, the objective is not to upset the author/publisher by making their work available for free.

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Am I correct in thinking that the recipe per se is not copyrightable, but that the description is? I.e., that the recipe can be reproduced provided the wording is changed.

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That's what I've always heard. One cannot copyright a list of ingredients. So if you want to post a recipe, change the wording in the description/method.

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There is probably a lawyer or two on here who can comment on Fair Use. As far as I recall it, an individual recipe (in its most basic form, as Jaymes says, a list of ingredients) cannot be copyrighted but certainly a collection of recipes can be. What the copyright protects is not the recipe per se but the way it is expressed and presented by the author. This would include the layout, illustrations, any commentary including the description of how the dish is assembled and cooked, and so on.

 

Reviewers can reproduce a recipe or two from a book in reviewing the book; this is considered a fair use.

 

If there is already a published version on a web site somewhere else, a link is probably the easiest and safest thing to do (saves typing too!)

 

Flyfish

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