Topic: Copyright Issues, pirating

[Cory Ander]

I don't think anyone needs more than a few minutes of experience and technique if a recipe is well-written enough and reveals enough of what you need to know.....I suggest the issue is a knowledge gap in terms of ingrdedients and/or.....methods......If you have all the knowledge, I don't believe much practice will be required at all.

I agree with that George.  After all, BIR curry cooking is hardly "rocket science"....is it? ('though I guess it often appears so!  )

So, if we write our recipes with sufficient depth and clarity, anyone should be able to replicate them...without much more than a frying pan, cooker , a few ingredients and minimal experience.....oh, and an internet connection and an e-bay account of course  ....and don't forget that rusty Swiss Army knife Woks Up!.......

[Cory Ander]

.....however, back to the subject of copyright issues and pirating:

What is the real issue or concern?

Is it that anyone can access the recipes (and any other information) on cr0 and use them?  Isn't that what cr0 is for anyway?

Or is it that some people can (try to) sell recipes (or any other information) that they acquired from cr0?  Do we (should we) really care?  Do you have evidence that this is actually happening anyway CP?

On balance, I think I agree mostly with CK's and YF's suggestions.....to promote cr0 as much as possible and to assert our copyright with those that blatantly abuse them.  Usually, a slap on the wrist is all that's required (as some people here will be able to testify  ).

That way:

• more people will know about cr0 and know that it is free
• fewer people will therefore be inclined to go elsewhere for (and pay for) BIR recipes
• "membership" of this site will continue to grow

• there will be more information (and recipes) contributed to cr0 accordingly
• Stew will earn more sponsorship money to maintain and grow cr0 (or to buy a beer or 2! )
• ...and, one day, maybe, just maybe, a BIR chef will drop by for an interrogation....I mean chat!  :
• ...and pigs may fly of course 
• ...alas, we can but pray 

Toodleloo! ;D

PS:  Stew, do we/you have a copyright statement somewhere on this site?  If not, we probably should?

[George]

(in Abu Dhabi)  a few of us (curry cooks) both Asian, Arab,and Western decided to write the ultimate curry cook book based mainly on techniques/methods not just recipes, as we all recognised this was the key.  If you recall we found straight away that recipes we put together with the techniques.methods were often better done by others than we made ourselves, especially the Asian women who were not trained 'professional' cooks.  Each time we did an analysis to see why this should be so we got a shrug and an 'I dont know I just did it' for an answer.

I don't know the answer but here's my guess. I've had delicious curries cooked by an Asian friend who's now returned home. I saw everything she did with my own eyes. I provided the ingredients unless she fished some secret spice out of her bag and used that too, which seems unlikely. The end result was really good. When I tried to recreate the same dish it simply didn't taste as good; something was missing.

I attribute the difference 100% to my failure at observation/note-taking and her failure (perhaps) whatever the best intentions, to explain/clarify everything that was taking place. There can be no other reason.  I suggest your 'shrug' responses were due either to (a) a non-preparedness to reveal and/or (b) inability to explain their recipe(s) in clear and accurate terms.

Regards
George

[Chilli Prawn]

You are right George, the shrug was only because they could not explain why they did it better than me (us).  We had a really good couple of friends in Berkshire who we used to socialise and eat with.  Angeli (Hari's wife) was an excellent Indian cook and very proud of it,  There never was any secret ingredient and I used watch her cook on a regular basis.  In fact she never really used many spices.  She tried fo 5 years to tech me how to make cahapatis like she did, and failed.  I tried to cook her curries and did not quite make it, even when she was standing with me!

CP

[Yousef]

Morning Team,

Here is the registration agreement (SEE BELOW), what can we add then, i suggest the following:

ALL MATERIAL POSTED ON THIS WEBSITE IS COPYRIGHT OF cr0.co.uk AND YOU AGREE NOT TO COPY OR POST THIS INFORMATION WITHOUT GIVING CREDIT TO cr0.co.uk AND OR THE AUTHOR OF THE INFORMATION.
FAILURE TO DO SO MAY RESULT IN YOU BEING BURNED IN HELL FOR EVER.

You agree, through your use of this forum, that you will not post any material which is false, defamatory, inaccurate, abusive, vulgar, hateful, harassing, obscene, profane, sexually oriented, threatening, invasive of a person's privacy, adult material, or otherwise in violation of any International or United States Federal law. You also agree not to post any copyrighted material unless you own the copyright or you have written consent from the owner of the copyrighted material. Spam, flooding, advertisements, chain letters, pyramid schemes, and solicitations are also forbidden on this forum.

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[Curry King]

Looks pretty good!  We all know no one will take any notice, especially the ebay scammers, but at least it's in writing!

[Chilli Prawn]

Hmm, its a start perhaps something a bit more formal, otherwise I wouldn't bother.  I don't really care I suppose, I just won't post anything which I have worked hard over the years to produce, I will however send stuff privately to members who I think I can trust.  I was leading up to producing a full blown video by a genuine BIR chef, and I was going to make it available on CRO.  I was going to pay for the production and hope that we could recover some costs as a donation to a childrens charity.  I will have to think of a way of doing this, as it still is a mission objective for me and this site, but I will not do this for the benefit of scammers.

CP

[George]

... There never was any secret ingredient and I used watch her cook on a regular basis.  In fact she never really used many spices.  She tried fo 5 years to tech me how to make cahapatis like she did, and failed.  I tried to cook her curries and did not quite make it, even when she was standing with me!

CP

Frustrating isn't it! My Asian friend used minimal ingredients, too. I simply don't know why we don't appear able to cook as well as our teachers.

I would give examples of difficult tasks as like plastering a wall to get a flat, high quality finish in one hit. I've yet to master that. I think it could take days/weeks of practice. Other examples of difficult tasks would be like those which used to get a laugh on TV's  'Generation Game'.

But I can't see how cooking Indian food falls into the same level of difficulty, as long as you describe everything in detail like variety and the weight of onions, and exactly how brown you need to fry them.

Regards
George

[Woks Up]

Oh no!  I enter a thread titled "Copyright Issues, pirating" and get greeted with a discussion on Asian mates in Abu Dhabi and how much experience is needed to cook a curry!!!! 

Why can't people stick to the topic of the thread!  Why not start a new thread guys?  Maybe title it "how much experience is need to cook a decent curry"?  I dunno?

Why don't moderators encourage this?

Maybe people would then be able to better find what they are looking for it!? 

Sorry to harp on guys, but crikey!? : 

[Chilli Prawn]

Stop Moaning ;D