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There are many narrow minded arm chair warriors that cook a curry once a blue moon that have an enormous amount of spouting to do - I personally take it with a pinch of salt as you should and keep on.I contribute a little - heres why - I am in a very competitive market place where copying is rife so cannot post all we do.
Unlike you Rich who rips off everything they can from forums like this one and flogs it in the supermarkets of Thailand? I don't think you really hold the moral high ground here pal!
...like every other member, is fully entitled to use any recipe that he finds here either for personal consumption or to sell (any food that he prepares using such a recipe) for profit. I can see nothing unethical in that at all.
If he were (for example) to publish and attempt to sell a cookery book that included a substantial number of recipes from here, that would indeed be unethical
But he's still profiting from someone elses work in both examples (which would be unethical if he doesn't credit the original source) or am I missing something?
if say some brilliant recipe had been copied by a sous chef who went on to open his own establishment but to avoid accusations of plagarism from his previous employer finding a change to technically make the dish unique but as the original recipe was a winner changes the final taste in no discernible way, I wonder how much of a change would have to be made to a typical recipe (as opposed to just altering quantities of existing ingredients) and which stuff makes no difference whatsoever - I'm thinking base gravy recipes with radishes, peppers, cabbage stalks etc here!
SS you are entitled my friend and here we go again....it had to be my turn at some point.. you can look at what we have in the supermarkets old lad and you will see they DO NOT match anything on here and our base which is published is Not the same as anyone else's.I don't rise to idiotic comments take it as you want - and where are the Dhaal and Paneer recipes don't see any but you will here.I dont have anything to prove to anyone - i work hard start everyday around 0400 am and put the hours in - I started peeling onions in a restaurant in 1985 and have picked up a thing or two along the way! Unlike the usual arm chair warriors!!Here's the thing - cooking for 1 is not the same as cooking for 300 - cooking 2 chicken breast is not the same as 140 kilos a day - so i think there may be a difference - thanks for the usual negativity from you SS which bleeds all the way through this forum. The recipes i'm interested in are the ones from Bob - who cooks in bulk - i make no bones about that and have pm'd him re them... why because we do the same. Also i'm a little envious he has a tilt pan and we have tried to order one to no avail they keep changing the price and its double the price of the UK. Not justifiable for us. Please feel free to make your opinions as you wish about any of my posts - and as you will see from one of my firsts posts - i came on to the forum at a time when again there was some negativity around the time Abdul came on - cant remember what it was at that time but im sure someone can look it up - I posted a veggie recipe at that time NOT on here and Abdul picked it up and asked if he could use in his restaurant.What i do like is your certainty of assumption - i was taught NEVER TO ASSUME! Also remember back to the days of being taught anything, shown anything - it was to make life easier and to succeed. If there is any little tip bit that will help improve mine and my families quality of life i WILL gladly take the opportunity to use it as would every normal individual.Must think about publishing an ebook!Hey ho its peeling onions i go!best, Rich
