Thursday, May 29, 2014

And now for something a bit different

Today I discovered a major flaw in my decision to delete my Facebook account. It all comes down to recipes or, rather, the lack thereof. Particularly my own. A couple of weeks ago I found this recipe on Facebook and really wanted to give it a go. The problem was, it's written in Americanese using USian products. However, I am a good cook (or so I believe) but better than that, I'm an excellent adaptive cook. I can take almost any recipe and make it low-fat or kid-friendly or Australian. And that's just what I did. I took the Eclair Cake (linked above) and turned it into Australian Eclair Cake. 

I cannot begin to describe just what a massive hit this was in our house. People not only begged for seconds, the bowls and spoons and serving utensils were licked so clean it was almost impossible to tell whether they'd already been through the dishwasher or not.

Tomorrow night I have my adult sons coming for dinner, so I've decided to make Australian Eclair Cake for dessert. The only problem is, I'm no longer on Facebook. Okay, in this case I don't really need the recipe (it wasn't that hard to adapt), but just thinking about the process I went through made me realise just how much I rely on FB as a storage system. 

I really, really do not want to go back on Facebook, so I've decided to blog my Evolved and Adapted recipes instead. I was all for starting a new blog, but Lee convinced me to use Battblush instead and use labels to make searching for recipes easier. I'll be using the labels adapted recipes and/or evolved recipes according to whether I've taken the recipe from a different site and used it as a base (adapted) or whether it's an old recipe I've learnt in the past and made my own (evolved). Where possible I shall endeavour to always either link to the adapted recipe or reference the evolved recipe. 

A general disclaimer: Recipes are one of those handwavery things that tend to suffer from a mishmash of copyright information and misinformation, so if you think I've stolen your recipe then please contact me so we can discuss it. As far as I can tell from my research, it's almost impossible to copyright a recipe as lists of ingredients and the method of putting them together cannot be 'owned'. What can be owned is the literary way in which those two 'ideas' come together. So, if your ingredients say "1 cup SR flour, sifted", that cannot be copyrighted. However, if you say "1 cup of SR flour, sifted beneath the golden rays of God's sun as the cock crows" then yes, you own copyright on that. I have as much right to say "place in fridge for 8 hours" as you have, but I cannot repeat your instructions to "Place in Aunty Mary's favourite red pot, the one Uncle Ralph gave her as an anniversary present and cook on middle shelf for 8 hours." I can say "Place in 9 inch square dish and cook on middle shelf for 8 hours."

I think. If you disagree, feel free to discuss.

1 comment:

Stacks Jacks said...

Hi Battblush I found you by accident while I was looking up the word fizzog ha ha.. didn't get a reasonable Aussie description but I am going to read all your posts now because you have stirred my interest! How about another recipe or are you too blissfully happy and not blogging anymore?