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+--- Thread: cookbook instructions (/thread-20552.html)
- Georgie - 08-12-2003
I hope you've been thinking about your contributions to the Wine Board cookbook. Here's what to do:
Method 1: Go to [url=http://www.typensave.com]www.typensave.com[/url] and log in.
Use your Wine Board nickname or your real name or both. There is room to enter more than one name.
Group Login: Wine Board
Contributor password: 23577
Follow the instructins to type in your recipe. In the recipe notes section, if possible, suggest a compatible wine. Just use a generic type of wine...no brand names, please.
Enter as many recipes as you like, up to 15.
Method 2: Innkeeper has graciously offered to help with recipe collection. If you have recipes saved on your computer and would simply like to forward them, rather than re-type them using the online form, just e-mail them to IK, using his e-mail address found in the moderators forum. He will send them on to me.
Method 3: Tomorrow I plan to establish a PO Box for those of you who would like to photocopy your recipes and mail them to me. I'll post that address tomorrow.
I hope that you will be comfortable with one of the methods for submission.
If you have any questions, please send them to IK who will forward them to me. I'm trying to avoid posting my e-mail address on the web.
I've set 12/31/03 as the final date for acceptance of recipes. That should give us plenty of time to get the books published and sent to me by May 14.
There's a chance that we will make a profit if we sell our books for $10. Any proceeds will go to a charity which you folks can vote on.
So let's get going....don't be left out! This Wine Board is cookin'!
- Innkeeper - 08-12-2003
If you e-mail them to me, please use the subject line "recipe" or "recipes". The only problem is I get a lot junk, and delete them on-line before opening. Since I don't know most of your real names, this is the danger if you don't use those subject lines. Thanks.
- Georgie - 08-13-2003
About the wine pairings...If you don't have a wine to suggest, don't let it stop you from submitting a recipe. Just put in the recipe and Innkeeper has agreed to fill one in for us. What a guy! [img]http://www.wines.com/ubb2/smile.gif[/img]
- quijote - 08-13-2003
Thanks, Georgie (and Foodie and IK); I'm impressed with how super-organized you are with this project!
- Botafogo - 08-13-2003
This one is easy:
Arizona Rock Lobster
Ingredients:
1 septagenerian prevert jazz fiend
three gallons Marguerita mix
2 gallons cheap Tequila
one large bag of limes
Sedate prevert with magnum of Napa Cab (preferably one with "whiskers"), lie in the direct sunlight and marinate with Marguerita mix and Tequila for eight hours. Garnish with limes, serves twenty. Sharp steak knives recommended....
Love you Verne, Roberto
- Botafogo - 08-13-2003
>>About the wine pairings...If you don't have a wine to suggest, don't let it stop you
from submitting a recipe. Just put in the recipe and Innkeeper has agreed to fill one
in for us. What a guy!<<
Lets see how many different KINDS of Beaujolais he touts.....
Love you too Carl, Roberto
- Georgie - 08-13-2003
OK, for those of you who would prefer to photocopy your recipes and mail them to me, here's the address to use:
Wine Board Recipes
P.O. Box 873
Oakhurst, NJ 07755
Hope to hear from many of you! I set a goal of 300 recipes...so get busy! Don't forget--you can get some favorite recipes from family and friends,too! [img]http://www.wines.com/ubb2/smile.gif[/img]
- hotwine - 08-13-2003
Minor technical question: we usually adapt recipes to our own cooking style, but we also use some found in magazines (such as "Cooking Light" and "Southern Living"), and cookbooks, especially those by Bill & Cheryl Alters Jamison in their books, "Sublime Smoke" and "Smoke and Spice". Even the dry rub recipe I've used for 15 years now was given to me by a friend, who said he got it out of a copy of "Field and Stream". And the recipe I use for babyback ribs was from "Copycat Recipes" found on the Web. So - how do we handle those, considering copyrights may apply?
- Innkeeper - 08-13-2003
Just attubute them.
- hotwine - 08-13-2003
Hark, is that WW masquerading as IK?
- Innkeeper - 08-13-2003
Been hanging around here too long.
- winoweenie - 08-13-2003
Make certain the knives have been professionally sharpened. This old hide is impenetrable to enny-thing less potent than carbon-honed stainless. Send all inquiries for receipes calling for SWs' to my E-Mail address "ws'forcleaningpalatesof contaminatesand tastebuds@hotsietotsie.IK."A reasonable reply can be expected within 2 months. WW
- Georgie - 08-13-2003
In answer to HW's question--
From the FAQ section of the Morris Press Cookbook guide:
"Q: Can we use recipes from magazines, newspapers, or other cookbooks?
A: Yes. You are free to use recipes from various sources. The exceptions are trademarked names which cannot be used, such as "Derby Pie" and "Ronza." You may be infringing on a copyright if you use complete works, such as all the recipes from one cookbook."
So go ahead and use those recipes. Just don't mention a trademarked product. Hope this helps.
[This message has been edited by Georgie (edited 08-13-2003).]
- hotwine - 08-13-2003
Thanks, that guidance should cover most contingencies. I'll just attribute it to the source when appropriate.
- Georgie - 08-13-2003
Incidentally, because there are so many great recipes archived in past posts, I might pull one of yours to submit to the cookbook. If you log onto the cookbook and find something of yours there that you didn't remember submitting, that's why. If for some resaon you'd like it removed, just let me know.