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Sue - That's all that I put in there - my Favorites.
As for my other question..........
Pretend that YOU posted a recipe that was called "Burt Reynold's Favorite Fried Chicken" or something like that, but no source was listed. Even though it's an assumption on my part, I'm assuming that you yourself, probably didn't cook this recipe up and serve it to Burt for him to tell you that it was indeed his favorite fried chicken. I then copied your recipe, tried it and liked it. Now I want to post a picture and review. How does a person go about doing that? Normally, I'd post a pic, re-post the recipe just as it appeared on the bb (including the name of the person that posted the recipe) and give my opinion. Let's assume that I did NOT make any changes to the recipe whatsoever. Would I just post the recipe as it appeared on the bb (with no source listed) and thank the person that posted it like I usually do or what?
sstetzelUnlike McCormick - Taste of Home isn't selling a product,
Well, actually they are. They sell cookbooks. I just bought several from the sale they just had.....and with the cookbooks came a little message that I would be getting a notice in the mail that I have to check and return if I don't want more books to come. I guess I didn't read the small print about this scheme or I wouldn't have ordered the books in the first place. It reminds me of the Columbia House Book Club scheme. I too, think TOH is changing and not for the better.
"Hatred is a coward's revenge for being intimidated."
~ George Bernard Shaw ~
Oh yes turtletoes, I agree that TOH is selling a product, their magazines as you say and sending those irritating notices of renewals or do you want this or that. How many remember people complaining about Reimans contacting them for renewals and yet still have months to go on the original subscriptions? One thing for sure, I think this has been the fastest the board has moved in a while. There was turmoil some time ago about copyrights and it just seemed to die with the wind, here it is again. Yes confusion, dog gone my great great great, ummm maybe Auntie so and so and her recipe, should not have given it to that neighbor who passed it on with no acknowlegment as to where it originated. I have made a awesome Enchilada soup from the TOH board, I won't say for sure who posted it, I did give them credit though they had not tried it themself, but at the moment I would not post the name as for not being absolutely sure. So and so could say ohhhh no I did not post that, but when I made a question they said they had not tried the recipe. Ok, where is the copyright? *sigh* Apples and oranges right. So Sue, is this order of compliance going to be for the WHOLE entire groups, meaning crafting and so forth? Someone had better be changing the amount of stitches in chain or something. My, oops, the depression yeast bread recipe I posted came from the Depression Cookbook from Dog Patch USA, yummy recipe, I gave credit then and do now, the place closed down but still theirs I know. Yes to much thought of being precise exactly, those old recipes. And finding our old recipes?! Yikes. Not being able to get on this site from time to time, having to remake new name or password, who remembers them to get to our, Oops, again, the recipes we have posted to give credit where credit is due.
There are 11 years worth of recipes posted on these forums and I could be wrong, but I think that unless Sue or TOH gets a viable complaint, those recipes will remain available and members can bump the threads, probably even repost them in answer to a specific request. (Yes, I know a lot of recipes have been purged over the years, but there's still a lot remaining.) An example would be if some blogger complained that she found a recipe of hers on the board, well when Sue looks at the recipe and sees that it was posted back in 2005 and the blogger has only had her site up since 2010, it's obvious that no one "stole" her recipe. I'm sure things like that would have to be handled on a case by case basis, but I seriously doubt we have to worry that "all my recipes are going to be deleted".
Frankly, I think yall are blowing this whole thing out of proportion.
No one is saying you can't post a recipe unless you create it yourself.
What is so blasted hard about reading the copyright information on sites you visit?
What is so blasted hard about including the source of a recipe if you got it off the internet, out of a cookbook, newspaper or the back of a can of soup?
If you have a recipe that's been sitting around "for a coon's age" and you finally tried it and liked it, or if someone says "Do you have this recipe?" post the darn thing. Be honest, say "I was cleaning out my files and I found this", or "I think this is what you're looking for, I've had it a while, I'm not sure where it came from." If that's unacceptable, Sue will let you know I'm sure.
But all this whining and moaning that you won't be able to post any recipes because "you don't know who originally owned it" or it's going to be too much trouble to retype the procedure, or that you're afraid to post anything because the "copyright police are just going to delete it" is just plain melodramatic bullhockey.
Geeze people, get a grip.
If this was FB, I'd click the "like" button. Well said.
Yea we all have our opinions and right to voice them over concerns, or maybe irritation, but you know why did the copyright cops not come out in force before if they had such concerns.Remember a few years ago there was a battle of words over giving credit where credit was due and not much came of that either. Ah yes the internet has definately changed and made people concerned about covering their tailends. And Footsie you found the word I had on the tip of my tongue but could not spit out, purgeddddd, yeah I have a few I like on here and have come to find them, except as I said, forgeting old passwords, oops. But the ladies were always good about trying to help a person out to find them. You know, I think alot of it is change, yeah, being afraid of yet another change, even myself, I just don't come here that much any more except to one group and that has even slacked off. I have found Pinterest and enjoy it, again to each their own. G'night
I have a few I like on here and have come to find them, except as I said, forgeting old passwords, oops.
I have a few I like on here and have come to find them, except as I said, forgeting old passwords, oops.
Dangit, you said one thing in particular caught my eye, but I had to hit the reply button, then quote and englarge the text so that I could read what you had written, font size 2 or 10pt is just way too small for these tired old eyes lol, especially when I'm used to font size 4 (14 pt) and still drinking my first pot of coffee LOL!
You don't need your password to search for a recipe that has been posted on the board. Just type the recipe name into the community search box or if it's a TOH recipe, use the TOH search box. Yes, there are some TOH recipes that are subscriber only, and for those you do need to be logged into your account, or if you don't subscribe to the magazines, ask Sue or one of the ladies to find it and post it for you (providing them a link is very helpful).
But recipes posted on the forums are available whether you're logged in or not. I will admit the search feature is hinky but Google works well finding recipes from here. I usually will put "site:community.tasteofhome.com and recipe name" in the Google search box to help narrow it down or "footsie and recipe name" if it's one that I posted.
Footsie, dangit is my last name I used when I had to change to get on the board, longggg time ago, and I posted as csharris, and csharris_la I think when I first started, but to find recipe I liked more than anything or replied to, or bumped up to save, remember the real bumping days when the board was really rolling and to save what we wanted to bring up later for ourselves? Honestly those were the good ol days, trolls or not, people were posting right and left alot of good recipes and "stuff" Anyway, back to finding recipes, I have at times searched high and low for recipes I had thought sounded wonderful, to many to choose, I have many many binders copied off and to those I have to give credit to TOH cooks here come and gone. So I really have tried long time ago, back when the darned search was so darned contrary, I know many have or had complained about search not working for them. Anyway, thanks for the come back, I do need to give it a whirl again. I used to subscribe to TOH several times, eventually gave it up and just bought the magazines that caught my eye, hehe, to numerous. Connie
Paulette - there are no restrictions to what you put in your Recipe Box here, I checked with legal for you to be sure.
Dangit - I've been working with the TOH tech team for 6 months on the search now to make things better and it's getting there. If you guys search for something you know is here & it's not coming up, message me. I'll see if I can find it and once I find it, I'll get the techs to fix it so you can find it too. Sometimes it's some little tweak and bang - it comes up!
We have to work together to make things better. When you take care of the little frustrations eventually you find you're not frustrated anymore!
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Some of us remember when the old Top Secret Recipes boards got their shorts in a wad about recipe posting. As I remember, Todd and his girlfriend were more touchy about posting Todd's recipes at first (or a recipe based on one of his recipes) and the quarrel expanded until the boards went out of business. I would hate to see Taste of Home get into the same mess.
As I recall, there is a provision in the copyright law that allows using brief excerpts of copyrighted material without written permission so long as there is attribution. I don't know the ins and outs of recipe attribution, but ideas can't be copyrighted, only the specifically published words. If it is rewritten in your own words, it is not quoted, it is paraphrased which is legal. Do you think Ralston Purina could ever identify all of us who have tinkered with and published a variation of their Chex mix recipe? Especially since the original recipe called for a box of each ingredient and the box sizes have changed so that we measure in cups these days?
I, frankly, can't see a major corporation getting bent out of shape with me if I post one of their recipes with a few tweaks. Just think of how many lawyers they'd have to hire to keep up with us. I'm thinking that the way around this is for everyone to post, post, post so that there are so many recipes to check that it will be too expensive for a company to sue. They have to prove you copied it and there is no reequirement that you confess. Just do the right thing and say where you got it if you know.
Just an opinion from an old lady who grew up in the good old days.
persimmonJust do the right thing and say where you got it if you know.
So if I take something that belongs to you without permission it's okay as long as I tell people where I got it?
No, apparently if you take something that belongs to me and paint it blue, it's okay.
Back in those days folks cooked their food, not built a shrine to it.
Taste Of Home Web Site Won't Last With All The New Rules. It Once Was Fun. Very Sad. :-(
I say that if Kraft or Betty Crocker don't want us to pass a recipe along, then don't post it to begin with.
The Tempest in the Tea Pot.......
I don't post much any more and IF I will post a recipe I will use some of my old cook books that do not have copy rights or have expired copy rights. Some of those very old recipes are quite interesting: Ice Cream: 30 eggs, 1 1/2 liter of fresh cream (recipe in my German Grandfather's 1870 recipe book for pastry bakers and confectioners (no copy right ,the book was printed in a small, one man bookbinder/printer shop in Munich).
I have several old U.S. cookbooks from the middle to late 1800s; a few years ago I checked and found out their coy rights have not been renewed, so it should be safe to post some of those recipes: Spruce Beer, anyone?
Or would you rather have have home made Ginger Beer (now called Ginger Ale), only the old Ginger Beer is not at all like the canned soda pop called Ginger Ale.
For those who are hungry for meat and even wild game: How to cook a Wild Boar's Head: first take it to the village black smith and have him singe off all the hair
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