Do you hate `Cut and Paste` answers from the web for answers to recipes?!
!.!.!.and any other section in fact!.Www@FoodAQ@Com
Answers:
I hate it! When I ask a question, I want the views from other people, not what they have just copied from the net!. We can all find recipes on the web!. People who copy and paste these are NOT cooks and have no idea what originality is!. They are just points gamers who cannot think for themselves!.Www@FoodAQ@Com
Yes! Especially recipes, I want something you've tried and tested, preferably passed down from your granny!.Www@FoodAQ@Com
i don't think a cut and paste answer to any question is
really what the questioner is after, they could just as well google and get the same!.Www@FoodAQ@Com
really what the questioner is after, they could just as well google and get the same!.Www@FoodAQ@Com
I think here at Y answers it's better to answer from your heart, if the answer calls for such!. Or at least know what you are talking about!.
But links (cut and paste included) to material that is already on the web is fine if that information echoes what you would say or is grounds for your opinion!.!.!.I think it's good to offer a link, or cut and paste, and then expound on it with your personal thoughts, why you agree, etc!.
For recipes in particular, of course if you want to help someone with a family secret or something unique that you do, knock yourself out!. That info is very special!. But many times a recipe is just a recipe, a basic how-to!. And one that is already published on the internet is a quick and concise set of directions, and any one of the million ways to make a meatloaf (or choc chip cookie, or cheesecake, or spaghetti sauce, or chicken rice dish, or whatever) will do just fine!.
I think links are better, then there is better chance for the author of the information to get credit for it, rather than stealing information!. But I think a great deal of info on the net is already borrowed anyway!.Www@FoodAQ@Com
But links (cut and paste included) to material that is already on the web is fine if that information echoes what you would say or is grounds for your opinion!.!.!.I think it's good to offer a link, or cut and paste, and then expound on it with your personal thoughts, why you agree, etc!.
For recipes in particular, of course if you want to help someone with a family secret or something unique that you do, knock yourself out!. That info is very special!. But many times a recipe is just a recipe, a basic how-to!. And one that is already published on the internet is a quick and concise set of directions, and any one of the million ways to make a meatloaf (or choc chip cookie, or cheesecake, or spaghetti sauce, or chicken rice dish, or whatever) will do just fine!.
I think links are better, then there is better chance for the author of the information to get credit for it, rather than stealing information!. But I think a great deal of info on the net is already borrowed anyway!.Www@FoodAQ@Com
yes I agree with you, I would rather have original recipes anyone can go to the foodnetworkWww@FoodAQ@Com
Yes - I dislike C&P answers to ANYTHING!. If the answerer MUST give details of somebody else's work then all they have to do is say "I suggest you look at xxxxx" - not waste space here pasting the whole book !Www@FoodAQ@Com
No when the answer to the question is easily accesible in the web, but the asker is too lazy to look it up themselves!.Www@FoodAQ@Com
Like another answerer said, I want originality some `secret` recipe!. WOW! Isn't that *** above funny!? So original from you Evy!. Idiot!Www@FoodAQ@Com
I hate it too!.Www@FoodAQ@Com
Links are handy but can people not google for themselves!? A big reason I joined Answers was to share my 30 years of cullinary knowledge as a leading international chef and teacher!. From the heart and mind of me and all those who I have been involved with, to all of the gastronomes out there nothing beats the real deal of human spirit and input :)Www@FoodAQ@Com
I cut & paste recipes that I have tried before & love!. I even have recipes of my own on website like allrecipes, recipezaar and in msn groups!.
Why would I type the whole thing out again when I have it accessible by another website!?
Some recipes of mine I would never share!. Sorry!. Some of them were handed down from generations and each one after the one before was sworn to secrecy!. Only direct descendants of my Great-Granny have them, not even cousins!. These are recipes that there is nothing like anywhere online (yep, I've checked -- not even close) and if I was to put them online someone in my circle might find them and my Nanny would have my head! She likes her secrets!.Www@FoodAQ@Com
Why would I type the whole thing out again when I have it accessible by another website!?
Some recipes of mine I would never share!. Sorry!. Some of them were handed down from generations and each one after the one before was sworn to secrecy!. Only direct descendants of my Great-Granny have them, not even cousins!. These are recipes that there is nothing like anywhere online (yep, I've checked -- not even close) and if I was to put them online someone in my circle might find them and my Nanny would have my head! She likes her secrets!.Www@FoodAQ@Com
Ah, is that how such long tracts are written so eloquently!? It would be best to hear from personal experience!Www@FoodAQ@Com
yes, yes, yes!.I
n human-computer interaction, cut and paste and copy and paste offer user-interface paradigms for transferring text, data, files or objects from a source to a destination!. Most ubiquitously, users require the ability to cut and paste sections of plain text!. This paradigm has close associations with graphical user interfaces that use pointing devices such as a computer mouse (by drag and drop, for example)!. (wikipedia!.org)
I would never do it so why should people do it to me!?!?Www@FoodAQ@Com
n human-computer interaction, cut and paste and copy and paste offer user-interface paradigms for transferring text, data, files or objects from a source to a destination!. Most ubiquitously, users require the ability to cut and paste sections of plain text!. This paradigm has close associations with graphical user interfaces that use pointing devices such as a computer mouse (by drag and drop, for example)!. (wikipedia!.org)
I would never do it so why should people do it to me!?!?Www@FoodAQ@Com
How rude !!! If you're not happy with the quality of answers you get here, may I suggest you find a professional chef forum to ask your questions on!. Most people are just trying to be helpful!. I will answer your questions as best as I can and if that isn't good enough for you!.!.!.kiss my ***Www@FoodAQ@Com
Australian pumpkin soup5 out of 5
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Preparation Time 20 minutes
Cooking Time 40 minutes
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2!.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt & ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat!. Add the onions and cook for 4 minutes or until softened!.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic!. Add the pumpkin pieces and stir to coat well in the spice mixture!.
Add the stock and bring to the boil!. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft!.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth!. Stir the cream through the soup (if using) and season with salt and pepper!. Serve with warm damper (see related recipe)!.
Notes & tips
Microwave reheating: place in a heat-resistant, microwave-safe bowl and heat, uncovered, for 6-8 minutes, stirring 2-3 times, on Medium/500watts/50% or until heated through!.
Microwave tip: place the olive oil, onions, cumin, coriander and cinnamon in a medium heat-resistant, microwave-safe dish, and cook, uncovered, for 1-2 minutes on High/850watts/100% or until soft!. Add the pumpkin pieces and stir to coat well in the spice mixture!. Stir in the stock!. Cook, covered with a lid or plastic wrap, for 12-15 minutes on High/850watts/100% or until the pumpkin is soft!.
Reheating: this soup will keep in an airtight container in the fridge for up to 4 days!. To reheat, place the soup straight from the fridge into a large wide-based saucepan and heat over medium-high heat for 20 minutes, stirring occasionally, or until heated through!.
Source
Australian Good Taste - August 1998 , Page 68
Recipe by Yael GrinhamWww@FoodAQ@Com
Rate thisPrintEmailReviewsSaveLargerSmaller
Preparation Time 20 minutes
Cooking Time 40 minutes
Ingredients (serves 6)
1 tbs olive oil
2 medium brown onions, diced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1kg peeled, deseeded, butternut pumpkin, cut into 2!.5cm pieces
1L (4 cups) vegetable stock
125mls (1/2 cup) thin cream (optional)
Salt & ground black pepper, to taste
Method
Heat the olive oil in a large wide-based saucepan over medium heat!. Add the onions and cook for 4 minutes or until softened!.
Increase heat to medium-high, add the cumin, coriander and cinnamon and cook for 1 minute or until aromatic!. Add the pumpkin pieces and stir to coat well in the spice mixture!.
Add the stock and bring to the boil!. Reduce heat to medium-low and simmer, covered, for 30 minutes or until the pumpkin is soft!.
Use a potato masher to mash together the pumpkin and stock until the soup is almost smooth!. Stir the cream through the soup (if using) and season with salt and pepper!. Serve with warm damper (see related recipe)!.
Notes & tips
Microwave reheating: place in a heat-resistant, microwave-safe bowl and heat, uncovered, for 6-8 minutes, stirring 2-3 times, on Medium/500watts/50% or until heated through!.
Microwave tip: place the olive oil, onions, cumin, coriander and cinnamon in a medium heat-resistant, microwave-safe dish, and cook, uncovered, for 1-2 minutes on High/850watts/100% or until soft!. Add the pumpkin pieces and stir to coat well in the spice mixture!. Stir in the stock!. Cook, covered with a lid or plastic wrap, for 12-15 minutes on High/850watts/100% or until the pumpkin is soft!.
Reheating: this soup will keep in an airtight container in the fridge for up to 4 days!. To reheat, place the soup straight from the fridge into a large wide-based saucepan and heat over medium-high heat for 20 minutes, stirring occasionally, or until heated through!.
Source
Australian Good Taste - August 1998 , Page 68
Recipe by Yael GrinhamWww@FoodAQ@Com