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-> Recipe Collection
-> Fish
chocolate moose
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 Fri, Aug 10 2012, 5:24 pm
Pickled mock shrimp
from a blog
pkge of the fake shrimp
celery salt
lemon, juiced and zested
olive oil to taste
quarter cup fresh chopped parsley
salt to taste
2 cloves garlic, chopped
small onion, cut up
celery salt to taste
pepper to taste
1 tsp paprika
pinch of cinnamon
Defrost your fish and mix with the above ingredients. Fish is fully cooked which is convenient. Chill overnight.
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bgirl33
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Sun, Aug 12 2012, 1:30 pm
| chocolate moose wrote: | Pickled mock shrimp
from a blog
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CM, I think it is lovely that you post recipes here as a service to us, but I wonder: did you ask the blogger for permission to repost his/her recipe? Bloggers work hard on developing their content and this isn't even attributed, nor is there any indication that you've been given permission to repost. If I found out that someone was broadcasting my recipes without even a link to my blog I'd be pretty upset (not to mention the legal dimension).
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chanahlady
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Sun, Aug 12 2012, 2:53 pm
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Copyright law does not protect listings of ingredients. Here, the thing that could potentially be actionable is the "Defrost your fish..." part, if indeed CM took those words directly from the blog. If CM wrote out her own directions, then I can't see how she is violating anything legally.
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chatouli
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Sun, Aug 12 2012, 2:56 pm
| chanahlady wrote: | | Copyright law does not protect listings of ingredients. Here, the thing that could potentially be actionable is the "Defrost your fish..." part, if indeed CM took those words directly from the blog. If CM wrote out her own directions, then I can't see how she is violating anything legally. |
Even that isn't actionable in the USA. I learned that only compilations of recipes are copyrightable (like, a cookbook that presents recipes in a certain order by theme).
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↑
chocolate moose
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Sun, Aug 12 2012, 3:27 pm
Listen, Yael knows these recipes aren't our own. she never said "don't post recipes".
For the record, I change everything I make from the original. that's why I wait to try it before I post.
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