This is probably a hopeless quest, but...

When I was a kid, my mother worked a German restaurant, and the owner/cook
made chicken that we always called "Red Chicken." There was probably a name
for it on the menu, but I was a kid, so...it might have just been roast
chicken, for all I know.

Anyway, the place burned down, the owner moved away, and my mother was never
able to beg, borrow or steal the secret recipe while she worked there. I
think she even offered to buy it, but in any case, he wouldn't tell.

The chicken was baked or roasted -- it definitely wasn't fried. It had some
sort of coating on it. Not a breading like you'd find on fried chicken, but
it wasn't just skin and spices, either. Maybe some kind of thin batter. I
don't recall it being crispy or crunchy, either.

The color was a deep mahogany reddish-brown when it was served. I have no
idea what color it was before cooking, but it had to be some version of red.

It wasn't overly spicy, but it had good flavor. Thinking back, I can't
recall any one predominant flavor.

The owner/cook was from Germany, so I'm hoping that maybe this was some sort
of ethnic/regional dish that someone has heard of, rather than something the
cook came up with on his own.

Any ideas? I googled first, and I found lots of hits for curried red chicken
and adding "German" to it didn't help, because then I got red potato salads.

Donna

"D.Currie" > wrote in message
...
> This is probably a hopeless quest, but...
>
> When I was a kid, my mother worked a German restaurant, and the owner/cook
> made chicken that we always called "Red Chicken." There was probably a
name
> for it on the menu, but I was a kid, so...it might have just been roast
> chicken, for all I know.
>
> Anyway, the place burned down, the owner moved away, and my mother was
never
> able to beg, borrow or steal the secret recipe while she worked there. I
> think she even offered to buy it, but in any case, he wouldn't tell.

I never understand it when people won't share their recipes. GREAT RECIPES
ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!!

argh.

"rmg" > wrote in message
. ..
>
> "D.Currie" > wrote in message
> ...
>> This is probably a hopeless quest, but...
>>
>> When I was a kid, my mother worked a German restaurant, and the
>> owner/cook
>> made chicken that we always called "Red Chicken." There was probably a
> name
>> for it on the menu, but I was a kid, so...it might have just been roast
>> chicken, for all I know.
>>
>> Anyway, the place burned down, the owner moved away, and my mother was
> never
>> able to beg, borrow or steal the secret recipe while she worked there. I
>> think she even offered to buy it, but in any case, he wouldn't tell.
>
> I never understand it when people won't share their recipes. GREAT RECIPES
> ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!!
>
> argh.
>

The thing is, I can understand him not wanting to give it up while he had
the restaurant, but after the place went up in flames and he decided not to
reopen, I can't see how it would have hurt.

D.Currie wrote:
> "rmg" > wrote in message
> . ..
>>
>> "D.Currie" > wrote in message
>> ...
>>> This is probably a hopeless quest, but...
>>>
>>> When I was a kid, my mother worked a German restaurant, and the
>>> owner/cook
>>> made chicken that we always called "Red Chicken." There was
>>> probably a name for it on the menu, but I was a kid, so...it might
>>> have just been roast chicken, for all I know.
>>>
>>> Anyway, the place burned down, the owner moved away, and my mother
>>> was never able to beg, borrow or steal the secret recipe while she
>>> worked there. I think she even offered to buy it, but in any case,
>>> he wouldn't tell.
>>
>> I never understand it when people won't share their recipes. GREAT
>> RECIPES ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!!
>>
>> argh.
>>
>
> The thing is, I can understand him not wanting to give it up while he
> had the restaurant, but after the place went up in flames and he
> decided not to reopen, I can't see how it would have hurt.

I'm sorry I can't help with the recipe (the chicken may well have been
patted well with paprika prior to roasting, hence the deep red colour).
I've never had much problem with chefs sharing their recipes with me. This
won't help in your case, but if I enjoy something very much at a restaurant
I usually make a guess at the ingredients and method. Then I find out if
the restaurant has a web site and send the chef an email with my best guess.
I've gotten a number of recipes in that manner because they have enough ego
to (1) want to correct me and (2) are pleased someone is trying to duplicate
the recipe.

Jill

"jmcquown" > wrote in message
...
> D.Currie wrote:
>> "rmg" > wrote in message
>> . ..
>>>
>>> "D.Currie" > wrote in message
>>> ...
>>>> This is probably a hopeless quest, but...
>>>>
>>>> When I was a kid, my mother worked a German restaurant, and the
>>>> owner/cook
>>>> made chicken that we always called "Red Chicken." There was
>>>> probably a name for it on the menu, but I was a kid, so...it might
>>>> have just been roast chicken, for all I know.
>>>>
>>>> Anyway, the place burned down, the owner moved away, and my mother
>>>> was never able to beg, borrow or steal the secret recipe while she
>>>> worked there. I think she even offered to buy it, but in any case,
>>>> he wouldn't tell.
>>>
>>> I never understand it when people won't share their recipes. GREAT
>>> RECIPES ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!!
>>>
>>> argh.
>>>
>>
>> The thing is, I can understand him not wanting to give it up while he
>> had the restaurant, but after the place went up in flames and he
>> decided not to reopen, I can't see how it would have hurt.
>
> I'm sorry I can't help with the recipe (the chicken may well have been
> patted well with paprika prior to roasting, hence the deep red colour).
> I've never had much problem with chefs sharing their recipes with me.
> This
> won't help in your case, but if I enjoy something very much at a
> restaurant
> I usually make a guess at the ingredients and method. Then I find out if
> the restaurant has a web site and send the chef an email with my best
> guess.
> I've gotten a number of recipes in that manner because they have enough
> ego
> to (1) want to correct me and (2) are pleased someone is trying to
> duplicate
> the recipe.
>
> Jill
>
>
This place burned down long before there was a web to be searched,
unfortunately. And the owner was a stubborn fellow, to say the least, and I
don't know how well he actually liked my mother to give her the recipes. I
recall some pretty lively stories that involved him threatening her with a
butcher's knife.

Paprika no doubt played some part, but there was definitely more than just
skin and spices.

rmg wrote:
> "D.Currie" > wrote in message
> ...
> > This is probably a hopeless quest, but...
> >
> > When I was a kid, my mother worked a German restaurant, and the owner/cook
> > made chicken that we always called "Red Chicken." There was probably a
> name
> > for it on the menu, but I was a kid, so...it might have just been roast
> > chicken, for all I know.
> >
> > Anyway, the place burned down, the owner moved away, and my mother was
> never
> > able to beg, borrow or steal the secret recipe while she worked there. I
> > think she even offered to buy it, but in any case, he wouldn't tell.
>
> I never understand it when people won't share their recipes. GREAT RECIPES
> ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!!
>
> argh.

I have some recipes that I won't share, at least not now. We have
frequent potluck luncheons at work, and I have developed several
'signature' dishes that I like to bring -- a few desserts, a few
entrees, and a special salad dressing. Additionally, I do small
catering jobs during the summer and holidays to make ends meet. The
*vast* majority of what I cook I'll happily share, in fact, I've
organized staff cookbook projects since we have *so* many excellent
cooks in our building. But those dishes that are the, "oh, Alex is
bringing her _____? Yay!" dishes? Nope, those are mine. None of them
are overly difficult to make, but they're signature dishes. I have
them written down, and if I die suddenly, they'll go to a friend of
mine as part of my personal cookbook, but until then, I'd rather not
have everyone and their brother-in-law making them. Most of the casual
cooks I know have at least one, if not several, of these recipes that
they don't share, and it's never once bothered me when I've asked for a
recipe and they've said, "sorry, not that one."

Alexis.

(I had a friend, Amy, who was a wonderful seamstress, and over the
years she developed several patterns for gift items, including one
perfect baby blanket/towel/hoodie combination set. They were
beautiful, and, I'm told, ideal for one-handed wet-baby drying and
swaddling. For years these were known around town, and her pregnant
friends looked forward to having one of the few around. Then Amy
shared the pattern with someone from work who "wanted one for [her]
sister down in the states" and Amy didn't have time to make one then.
Two months later, Amy was at the Saturday Market (a big outdoor vendor
market that takes place here every weekend during the summer) and there
in a stall was this other woman, surrounded by a big selection of Amy's
blanket sets. The woman had taken her pattern, duplicated it on her
own, and was selling the blankets *and* a copy of the pattern. No, it
wasn't the end of the world, but Amy was understandably upset by it.)

On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking:

> I have some recipes that I won't share, at least not now. We have
> frequent potluck luncheons at work, and I have developed several
> 'signature' dishes that I like to bring -- a few desserts, a few
> entrees, and a special salad dressing. Additionally, I do small
> catering jobs during the summer and holidays to make ends meet. The
> *vast* majority of what I cook I'll happily share, in fact, I've
> organized staff cookbook projects since we have *so* many excellent
> cooks in our building. But those dishes that are the, "oh, Alex is
> bringing her _____? Yay!" dishes? Nope, those are mine. None of them
> are overly difficult to make, but they're signature dishes. I have
> them written down, and if I die suddenly, they'll go to a friend of
> mine as part of my personal cookbook, but until then, I'd rather not
> have everyone and their brother-in-law making them. Most of the casual
> cooks I know have at least one, if not several, of these recipes that
> they don't share, and it's never once bothered me when I've asked for a
> recipe and they've said, "sorry, not that one."
>
> Alexis.

You have your reasons, of course, but I don't have any such reasons. I
will gladly share any recipe I have. Truth be told, most people who would
try to duplicate my recipes will not have identical results, due mainly to
cooking technique or the inability to "taste and adjust". I have even been
accused of not giving someone the correct recipe a couple times, but that
wasn't the case.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > wrote in message
...
> On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking:
>
>> I have some recipes that I won't share, at least not now. We have
>> frequent potluck luncheons at work, and I have developed several
>> 'signature' dishes that I like to bring -- a few desserts, a few
>> entrees, and a special salad dressing. Additionally, I do small
>> catering jobs during the summer and holidays to make ends meet. The
>> *vast* majority of what I cook I'll happily share, in fact, I've
>> organized staff cookbook projects since we have *so* many excellent
>> cooks in our building. But those dishes that are the, "oh, Alex is
>> bringing her _____? Yay!" dishes? Nope, those are mine. None of them
>> are overly difficult to make, but they're signature dishes. I have
>> them written down, and if I die suddenly, they'll go to a friend of
>> mine as part of my personal cookbook, but until then, I'd rather not
>> have everyone and their brother-in-law making them. Most of the casual
>> cooks I know have at least one, if not several, of these recipes that
>> they don't share, and it's never once bothered me when I've asked for a
>> recipe and they've said, "sorry, not that one."
>>
>> Alexis.
>
> You have your reasons, of course, but I don't have any such reasons. I
> will gladly share any recipe I have. Truth be told, most people who would
> try to duplicate my recipes will not have identical results, due mainly to
> cooking technique or the inability to "taste and adjust". I have even
> been
> accused of not giving someone the correct recipe a couple times, but that
> wasn't the case.
>
> --
> Wayne Boatwright *¿*

The things I cook most often, I don't even have recipes for, I just cook
'em. And some things, like soup, I just wing it with whatever I've got on
hand. But if somebody really wanted one of my recipes, I could at least give
out ingredients and a general idea of how it's done.

I can see why the restaurant owner didn't want to give out his recipe while
he had the restaurant, but after he went out of business, and he had no kids
to pass the recipe down to, it probably just vanished.

D.Currie wrote:
> The things I cook most often, I don't even have recipes for, I just cook
> 'em. And some things, like soup, I just wing it with whatever I've got on
> hand. But if somebody really wanted one of my recipes, I could at least give
> out ingredients and a general idea of how it's done.

That's pretty much how I cook as well. I try to write down my
"recipes" as often as I can now because when my Mom died many of her
recipes died with her, because she cooked the same way, and not much
was written down. It was such a shame. She was probably one of the
best cooks I have ever encountered.
>
> I can see why the restaurant owner didn't want to give out his recipe while
> he had the restaurant, but after he went out of business, and he had no kids
> to pass the recipe down to, it probably just vanished.

IMO, a good restauranteur will share recipes. It's not like I am going
to dine there any less often because I have a recipe or two, if he is
the master chef I think he is. I dine out when *I* don't want to cook,
afterall.

-L.

In article >, "D.Currie"
> wrote:
> The things I cook most often, I don't even have recipes for, I just
> cook 'em. And some things, like soup, I just wing it with whatever
> I've got on hand. But if somebody really wanted one of my recipes, I
> could at least give out ingredients and a general idea of how it's
> done.

A recipe in town enjoys a good reputation and one given reason for it is
that the head chef insists his cooks *follow the recipe*. One reason
for its good reputation is consistency in the quality of the food. We
who don't use recipes often can't reproduce a great dish with regularity
-- or it will still be good, but won't taste just the same.

> I can see why the restaurant owner didn't want to give out his recipe
> while he had the restaurant, but after he went out of business, and
> he had no kids to pass the recipe down to, it probably just vanished.

But its reputation lingered on. (*^;^*)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

In article >, Wayne Boatwright
> wrote:

> On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking:
>
> > Most of the casual cooks I know have at least one, if not several,
> > of these recipes that they don't share, and it's never once
> > bothered me when I've asked for a recipe and they've said, "sorry,
> > not that one."

> > Alexis.

> You have your reasons, of course, but I don't have any such reasons.
> I will gladly share any recipe I have. Truth be told, most people
> who would try to duplicate my recipes will not have identical
> results, due mainly to cooking technique or the inability to "taste
> and adjust". I have even been accused of not giving someone the
> correct recipe a couple times, but that wasn't the case.

Yeah, sure.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

On Tue 09 Aug 2005 04:05:28a, Melba's Jammin' wrote in rec.food.cooking:

> In article >, Wayne Boatwright
> > wrote:
>
>> On Mon 08 Aug 2005 08:57:00p, Alexis wrote in rec.food.cooking:
>>
>> > Most of the casual cooks I know have at least one, if not several,
>> > of these recipes that they don't share, and it's never once bothered
>> > me when I've asked for a recipe and they've said, "sorry, not that
>> > one."
>
>> > Alexis.
>
>> You have your reasons, of course, but I don't have any such reasons.
>> I will gladly share any recipe I have. Truth be told, most people
>> who would try to duplicate my recipes will not have identical
>> results, due mainly to cooking technique or the inability to "taste
>> and adjust". I have even been accused of not giving someone the
>> correct recipe a couple times, but that wasn't the case.
>
> Yeah, sure.

Truth, honest.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On 8 Aug 2005 20:57:00 -0700, "Alexis" > wrote:

>Then Amy
>shared the pattern with someone from work who "wanted one for [her]
>sister down in the states" and Amy didn't have time to make one then.
>Two months later, Amy was at the Saturday Market (a big outdoor vendor
>market that takes place here every weekend during the summer) and there
>in a stall was this other woman, surrounded by a big selection of Amy's
>blanket sets. The woman had taken her pattern, duplicated it on her
>own, and was selling the blankets *and* a copy of the pattern. No, it
>wasn't the end of the world, but Amy was understandably upset by it.)

Amy owned the pattern. She also owned the copyright. I'd have gone
after the woman in a very serious manner.

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Denny Wheeler wrote:
> On 8 Aug 2005 20:57:00 -0700, "Alexis" > wrote:
>
> >Then Amy
> >shared the pattern with someone from work who "wanted one for [her]
> >sister down in the states" and Amy didn't have time to make one then.
> >Two months later, Amy was at the Saturday Market (a big outdoor vendor
> >market that takes place here every weekend during the summer) and there
> >in a stall was this other woman, surrounded by a big selection of Amy's
> >blanket sets. The woman had taken her pattern, duplicated it on her
> >own, and was selling the blankets *and* a copy of the pattern. No, it
> >wasn't the end of the world, but Amy was understandably upset by it.)
>
> Amy owned the pattern. She also owned the copyright. I'd have gone
> after the woman in a very serious manner.
>
> --
> -denny-

I believe that if the "user" wrote her own directions, used her own
fabric, etc., and didn't put Amy's label in it, there is no action to
be taken. Basically, anyone can go to a flea market or the like and
copy in their own fashion, anything they see, although if the "user"
would use a registered trademarked item, that would be different. Just
like "copyrighted" recipes can be published by someone else by changing
the wording of the directions or the order of the list of ingredients,
or the name of the recipe.

I, myself, don't think there is any good reason not to share a recipe
unless the originator is making a profit and the process of making the
dish is patented. It's an unwarranted arrogant attitude on the part of
a truly "small" person, in my view.

A previous poster was right - recipes vary so much because of
ingredients and technique, it will never be exactly the same when made
by someone else. There is a small percentage of "users" who would
blame the recipe originator if something went wrong, but that is such a
tiny percentage of borrowers, it shouldn't be a defining reason not to
share. If a recipe or two is the only thing a person who won't share
has to be proud of, it signifies a pretty unhappy life. JMO.

N.

Alexis wrote:
> I have some recipes that I won't share, at least not now. We have
> frequent potluck luncheons at work, and I have developed several
> 'signature' dishes that I like to bring -- a few desserts, a few
> entrees, and a special salad dressing. Additionally, I do small
> catering jobs during the summer and holidays to make ends meet. The
> *vast* majority of what I cook I'll happily share, in fact, I've
> organized staff cookbook projects since we have *so* many excellent
> cooks in our building. But those dishes that are the, "oh, Alex is
> bringing her _____? Yay!" dishes? Nope, those are mine.

That's just stupid and arrogant.

> None of them
> are overly difficult to make, but they're signature dishes. I have
> them written down, and if I die suddenly, they'll go to a friend of
> mine as part of my personal cookbook, but until then, I'd rather not
> have everyone and their brother-in-law making them.

Why not? Are you afraid someone migh improve on them? That's just
silly and selfish.

>Most of the casual
> cooks I know have at least one, if not several, of these recipes that
> they don't share, and it's never once bothered me when I've asked for a
> recipe and they've said, "sorry, not that one."
>
> Alexis.

I totally don't understand this mentality. AT ALL. Big deal - you
make a couple good dishes. It's ridiculous to think they are so
important that you can't share them with others.

-L.
<rolling eyeballs>

In article . com>,
"-L." > wrote:

> Alexis wrote:
> > I have some recipes that I won't share, at least not now.

> That's just stupid and arrogant.

> > None of them are overly difficult to make, but they're signature
> > dishes. I have them written down, and if I die suddenly, they'll
> > go to a friend of mine as part of my personal cookbook, but until
> > then, I'd rather not have everyone and their brother-in-law making
> > them.

> Why not? Are you afraid someone migh improve on them? That's just
> silly and selfish.

So what if it is? Maybe she likes being known for "that fabulous
______that Alexis makes and won't share the recipe" dish. What's the
harm?

> I totally don't understand this mentality. AT ALL. Big deal - you
> make a couple good dishes. It's ridiculous to think they are so
> important that you can't share them with others.

No sillier than thinking she should if she doesn't want to.

> -L.
> <rolling eyeballs>

(You can get help for the affliction. "-)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin' wrote:
>
> > Why not? Are you afraid someone migh improve on them? That's just
> > silly and selfish.
>
> So what if it is? Maybe she likes being known for "that fabulous
> ______that Alexis makes and won't share the recipe" dish. What's the
> harm?

I think it's self-absorbed and piggish. If you (generic) want to be
seen as arrogant and piggish, be my guest. I'd much rather be seen as
gracious and generous.

-L.

-L. wrote:

> Alexis wrote:
>
>>I have some recipes that I won't share, at least not now. We have
>>frequent potluck luncheons at work, and I have developed several
>>'signature' dishes that I like to bring -- a few desserts, a few
>>entrees, and a special salad dressing. Additionally, I do small
>>catering jobs during the summer and holidays to make ends meet. The
>>*vast* majority of what I cook I'll happily share, in fact, I've
>>organized staff cookbook projects since we have *so* many excellent
>>cooks in our building. But those dishes that are the, "oh, Alex is
>>bringing her _____? Yay!" dishes? Nope, those are mine.
>
>
> That's just stupid and arrogant.
>
>
>>None of them
>>are overly difficult to make, but they're signature dishes. I have
>>them written down, and if I die suddenly, they'll go to a friend of
>>mine as part of my personal cookbook, but until then, I'd rather not
>>have everyone and their brother-in-law making them.
>
>
> Why not? Are you afraid someone migh improve on them? That's just
> silly and selfish.
>
>
>>Most of the casual
>>cooks I know have at least one, if not several, of these recipes that
>>they don't share, and it's never once bothered me when I've asked for a
>>recipe and they've said, "sorry, not that one."
>>
>>Alexis.
>
>
> I totally don't understand this mentality. AT ALL. Big deal - you
> make a couple good dishes. It's ridiculous to think they are so
> important that you can't share them with others.
>
> -L.
> <rolling eyeballs>
>

My feeling on this is there is no recipe I have that I won't share. I'd
like to think if I died this minute my recipes would live on providing a
little comfort to those left behind. If some don't bring comfort at
least they could bring laughs and that's a good thing My kids all
know where my personal recipe book is if I go belly up. My wish is for
them to use these recipes, share them, enjoy them, and perhaps improve
on them.

On 9 Aug 2005 01:50:02 -0700, "-L." > wrote:

>
>Alexis wrote:
>> I have some recipes that I won't share, at least not now. We have
>> frequent potluck luncheons at work, and I have developed several
>> 'signature' dishes that I like to bring -- a few desserts, a few
>> entrees, and a special salad dressing. Additionally, I do small
>> catering jobs during the summer and holidays to make ends meet. The
>> *vast* majority of what I cook I'll happily share, in fact, I've
>> organized staff cookbook projects since we have *so* many excellent
>> cooks in our building. But those dishes that are the, "oh, Alex is
>> bringing her _____? Yay!" dishes? Nope, those are mine.
>
>That's just stupid and arrogant.
>
>> None of them
>> are overly difficult to make, but they're signature dishes. I have
>> them written down, and if I die suddenly, they'll go to a friend of
>> mine as part of my personal cookbook, but until then, I'd rather not
>> have everyone and their brother-in-law making them.
>
>Why not? Are you afraid someone migh improve on them? That's just
>silly and selfish.

I suppose it's silly and selfish for the writer of a book to think he
or she should be the one who benefits from its sales, right? How
about the person who invents something? Guess it's silly and selfish
to reserve the rights to one person, eh?

Please do be sure to put anything you originate into the public
domain, okay? (not that I find 'stupid and arrogant' and 'silly and
selfish' likely to come from a creative person)

--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Denny Wheeler wrote:
> On 9 Aug 2005 01:50:02 -0700, "-L." > wrote:
>
> >
> >Alexis wrote:
> >> I have some recipes that I won't share, at least not now. We have
> >> frequent potluck luncheons at work, and I have developed several
> >> 'signature' dishes that I like to bring -- a few desserts, a few
> >> entrees, and a special salad dressing. Additionally, I do small
> >> catering jobs during the summer and holidays to make ends meet. The
> >> *vast* majority of what I cook I'll happily share, in fact, I've
> >> organized staff cookbook projects since we have *so* many excellent
> >> cooks in our building. But those dishes that are the, "oh, Alex is
> >> bringing her _____? Yay!" dishes? Nope, those are mine.
> >
> >That's just stupid and arrogant.
> >
> >> None of them
> >> are overly difficult to make, but they're signature dishes. I have
> >> them written down, and if I die suddenly, they'll go to a friend of
> >> mine as part of my personal cookbook, but until then, I'd rather not
> >> have everyone and their brother-in-law making them.
> >
> >Why not? Are you afraid someone migh improve on them? That's just
> >silly and selfish.
>
> I suppose it's silly and selfish for the writer of a book to think he
> or she should be the one who benefits from its sales, right? How
> about the person who invents something? Guess it's silly and selfish
> to reserve the rights to one person, eh?
>
> Please do be sure to put anything you originate into the public
> domain, okay? (not that I find 'stupid and arrogant' and 'silly and
> selfish' likely to come from a creative person)
>
> --
> -denny-
>
You have purposely misinterpreted the discussion. Nobody is talking
about sharing something that is copyrighted, trademarked, or is making
someone a profit. Duh.

I hope recipes, specifically, that I share do end up in someone's
recipe box with my name on them, long after I'm gone.

N.

In article . com>,
"Alexis" > wrote:

> rmg wrote:
> > "D.Currie" > wrote in message
> > ...
> > > This is probably a hopeless quest, but...
> > >
> > > When I was a kid, my mother worked a German restaurant, and the
> > > owner/cook
> > > made chicken that we always called "Red Chicken." There was probably
> > > a
> > name
> > > for it on the menu, but I was a kid, so...it might have just been
> > > roast
> > > chicken, for all I know.
> > >
> > > Anyway, the place burned down, the owner moved away, and my mother
> > > was
> > never
> > > able to beg, borrow or steal the secret recipe while she worked
> > > there. I
> > > think she even offered to buy it, but in any case, he wouldn't tell.
> >
> > I never understand it when people won't share their recipes. GREAT
> > RECIPES
> > ARE SUPPOSED TO BE SHARED!!!!!!!!!!!!!!
> >
> > argh.
>
> I have some recipes that I won't share, at least not now.

Now you've done it! Get your asbestos skivvies on, Alexis. <grin>

(snippage)
> Most of the casual
> cooks I know have at least one, if not several, of these recipes that
> they don't share, and it's never once bothered me when I've asked for a
> recipe and they've said, "sorry, not that one."
>
> Alexis.
>
> (I had a friend, Amy, who was a wonderful seamstress, and over the
> years she developed several patterns for gift items, including one
> perfect baby blanket/towel/hoodie combination set. They were
> beautiful, and, I'm told, ideal for one-handed wet-baby drying and
> swaddling. For years these were known around town, and her pregnant
> friends looked forward to having one of the few around. Then Amy
> shared the pattern with someone from work who "wanted one for [her]
> sister down in the states" and Amy didn't have time to make one then.
> Two months later, Amy was at the Saturday Market (a big outdoor vendor
> market that takes place here every weekend during the summer) and there
> in a stall was this other woman, surrounded by a big selection of Amy's
> blanket sets. The woman had taken her pattern, duplicated it on her
> own, and was selling the blankets *and* a copy of the pattern. No, it
> wasn't the end of the world, but Amy was understandably upset by it.)

Is the offender's house still standing?
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin' wrote:
>
> Now you've done it! Get your asbestos skivvies on, Alexis. <grin>

Got 'em!

Wow - you'd think someone would have marked that minefield <g>.

Yes, food is about sharing of oneself with others, and I could
certainly understand how it might promote a "there goes that SOB who
never shares" attitude were someone to across-the-board refuse to be
involved in the camaraderie of breaking bread and creating dishes and
meals, but that's not even remotely close to what I was describing.
I specifically mentioned in my post that I cater to make ends meet, and
many of my catering jobs come directly from these dishes. What's
arrogant and invasive is to expect every cook, baker, chef, and
restaurateur to turn over his or her product merely because "food is
to be shared."

I can certainly understand how one would consider it petty and arrogant
if, with any creative item the original creator said, "no, I won't
share any of my knowledge," but that's rarely the case with someone
who doesn't share a specific recipe or technique. Photographers
often don't give away their specific developing or filter technique
with it's something that they've become known for. Potters don't
necessarily give away their glazing techniques, when it's that finish
that gives them an edge over competitors in the marketplace. Ditto
hairdressers with unique cuts, aromatherapists who create and sell
unique scent combinations, herbalists with their special concoctions.
Irish dance academies protect their unique steps and becoming
associated with the school means agreeing not to share certain routines
and instruction techniques with competitor schools. Aestheticians who
create their own lotions protect their compounds, as do house cleaners
who have developed their own cleaning products. Part of the management
training for the restaurants in which I used to work has always
involved protection of proprietary recipe information.

A significant (to me) portion of my income comes from the creation and
sale of a few unique food items, and these are most often the items
that I bring for special meal events (pot lucks, etc.). Everything
else I create, either recipe or technique, is open to anyone who asks,
but I fail to see anything petty about not making my entire repertoire
open to the public. If a customer of mine asks for the recipe to my
dressing and marinade, I'm never "arrogant" or rude in my
declination, but were I to share that specific recipe, I'd most
likely lose that customer. Do I enjoy being known as the caterer who
creates such-and-such dessert or this-and-that holiday meal? Of course
I do - it's how I pay a portion of my bills.

On Tue 09 Aug 2005 11:19:09a, Alexis wrote in rec.food.cooking:

>
> Melba's Jammin' wrote:
>>
>> Now you've done it! Get your asbestos skivvies on, Alexis. <grin>
>
> Got 'em!
>
> Wow - you'd think someone would have marked that minefield <g>.
>
> Yes, food is about sharing of oneself with others, and I could
> certainly understand how it might promote a "there goes that SOB who
> never shares" attitude were someone to across-the-board refuse to be
> involved in the camaraderie of breaking bread and creating dishes and
> meals, but that's not even remotely close to what I was describing.
> I specifically mentioned in my post that I cater to make ends meet, and
> many of my catering jobs come directly from these dishes. What's
> arrogant and invasive is to expect every cook, baker, chef, and
> restaurateur to turn over his or her product merely because "food is
> to be shared."
>
> I can certainly understand how one would consider it petty and arrogant
> if, with any creative item the original creator said, "no, I won't
> share any of my knowledge," but that's rarely the case with someone
> who doesn't share a specific recipe or technique. Photographers
> often don't give away their specific developing or filter technique
> with it's something that they've become known for. Potters don't
> necessarily give away their glazing techniques, when it's that finish
> that gives them an edge over competitors in the marketplace. Ditto
> hairdressers with unique cuts, aromatherapists who create and sell
> unique scent combinations, herbalists with their special concoctions.
> Irish dance academies protect their unique steps and becoming
> associated with the school means agreeing not to share certain routines
> and instruction techniques with competitor schools. Aestheticians who
> create their own lotions protect their compounds, as do house cleaners
> who have developed their own cleaning products. Part of the management
> training for the restaurants in which I used to work has always
> involved protection of proprietary recipe information.
>
> A significant (to me) portion of my income comes from the creation and
> sale of a few unique food items, and these are most often the items
> that I bring for special meal events (pot lucks, etc.). Everything
> else I create, either recipe or technique, is open to anyone who asks,
> but I fail to see anything petty about not making my entire repertoire
> open to the public. If a customer of mine asks for the recipe to my
> dressing and marinade, I'm never "arrogant" or rude in my
> declination, but were I to share that specific recipe, I'd most
> likely lose that customer. Do I enjoy being known as the caterer who
> creates such-and-such dessert or this-and-that holiday meal? Of course
> I do - it's how I pay a portion of my bills.

I think the point was less about people who prepare food professionally, be
they chefs, caterers, etc., and much more about the individual who has no
professional or monetary interest in the food they prepare at home, but
sinply does refuses on bitch factor. There seem to be a lot of those
people.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

We can argue about something on topic, how cool is that? Most of us
have signature dishes that are special. I share my recipes, all of them.
If other people want to cook them, that is great. That means I get to
eat it without having to cook it. That is a plus, for me. If other
people do not want to share their recipes, I can live with that, too. No
problem here.

Becca

One time on Usenet, said:

> We can argue about something on topic, how cool is that? Most of us
> have signature dishes that are special. I share my recipes, all of them.
> If other people want to cook them, that is great. That means I get to
> eat it without having to cook it. That is a plus, for me. If other
> people do not want to share their recipes, I can live with that, too. No
> problem here.

I share all of my recipes, too. Unfortunately, many folks think "oh
this would be better if I added some of this"! That's fine, experiment
away, but don't complain when it doesn't taste like mine...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

S'mee [AKA Jani] wrote:
>
> I share all of my recipes, too. Unfortunately, many folks think "oh
> this would be better if I added some of this"! That's fine, experiment
> away, but don't complain when it doesn't taste like mine...
>
> --
> Jani in WA (S'mee)
> ~ mom, VidGamer, novice cook, dieter ~

Usually when people ask how I make something, and I tell them, the
reaction is "Oh, I could never make THAT!". I then have to explain it
isn't neuroscience. So many people are intimidated by cooking. It
sort of slays me.

-L.

Alexis > wrote:

> Nope, those are mine. None of them
> are overly difficult to make, but they're signature dishes. I have
> them written down, and if I die suddenly, they'll go to a friend of
> mine as part of my personal cookbook, but until then, I'd rather not
> have everyone and their brother-in-law making them. Most of the casual
> cooks I know have at least one, if not several, of these recipes that
> they don't share, and it's never once bothered me when I've asked for a
> recipe and they've said, "sorry, not that one."

Stuff that's my "signature" stuff is sufficiently time-consuming that
most of my friends would rather wait for me to make it (my toffee, my
wheatberry salad) than make it themselves, but even if that were not so,
I have never understood the keeping it to oneself thing. I mean, if my
friend makes it, it's no longer my toffee -- hell, they're likely to
improve it (or make it worse, or whatever) anyway -- no one does it
exactly like I do it, even with the recipe. And even if they did, my
toffee brings joy, and the world can use all the joy it can get. :-)

serene

serene wrote on 09 Aug 2005 in rec.food.cooking

> Alexis > wrote:
>
> > Nope, those are mine. None of them
> > are overly difficult to make, but they're signature dishes. I
> > have them written down, and if I die suddenly, they'll go to a
> > friend of mine as part of my personal cookbook, but until then,
> > I'd rather not have everyone and their brother-in-law making them.
> > Most of the casual cooks I know have at least one, if not
> > several, of these recipes that they don't share, and it's never
> > once bothered me when I've asked for a recipe and they've said,
> > "sorry, not that one."
>
> Stuff that's my "signature" stuff is sufficiently time-consuming
> that most of my friends would rather wait for me to make it (my
> toffee, my wheatberry salad) than make it themselves, but even if
> that were not so, I have never understood the keeping it to oneself
> thing. I mean, if my friend makes it, it's no longer my toffee --
> hell, they're likely to improve it (or make it worse, or whatever)
> anyway -- no one does it exactly like I do it, even with the recipe.
> And even if they did, my toffee brings joy, and the world can use
> all the joy it can get. :-)
>
> serene
>

I think if you share food with others it is a sharing of each other as
well. And if you won't share the recipe it makes you appear to be
superior. Now if you appear superior you aren't sharing you're offering
charity. There is nothing wrong with charity. But sharing is more fun.
And sharing doesn't promote the "there goes whathisname that SOB won't
share his recipe, what a pompass ass" sendiment.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"serene" > wrote in message
...
> Alexis > wrote:
>
>> Nope, those are mine. None of them
>> are overly difficult to make, but they're signature dishes. I have
>> them written down, and if I die suddenly, they'll go to a friend of
>> mine as part of my personal cookbook, but until then, I'd rather not
>> have everyone and their brother-in-law making them. Most of the casual
>> cooks I know have at least one, if not several, of these recipes that
>> they don't share, and it's never once bothered me when I've asked for a
>> recipe and they've said, "sorry, not that one."
>
> Stuff that's my "signature" stuff is sufficiently time-consuming that
> most of my friends would rather wait for me to make it (my toffee, my
> wheatberry salad) than make it themselves, but even if that were not so,
> I have never understood the keeping it to oneself thing. I mean, if my
> friend makes it, it's no longer my toffee -- hell, they're likely to
> improve it (or make it worse, or whatever) anyway -- no one does it
> exactly like I do it, even with the recipe. And even if they did, my
> toffee brings joy, and the world can use all the joy it can get. :-)
>
> serene

Exactly! Refusing to share recipes is really petty.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

On Tue, 09 Aug 2005 15:07:04 GMT, "Peter Aitken"
> wrote:

>Exactly! Refusing to share recipes is really petty.

It's equally valid to say that about refusal to share anything else.

"Hey, can I borrow your sexy wife tonight?"

"Tell me the process you use to manufacture that, okay."

etc.
--
-denny-

"I don't like it when a whole state starts
acting like a marital aid."
"John R. Campbell" in a Usenet post.

Peter Aitken wrote:
> Exactly! Refusing to share recipes is really petty.

Bingo. Fergodsakes, it's just *food*. Besides, most dishes I could
probably approximate anyway, just by eating them a couple of times.

I have only run into the "I won't share it" mentality once - a cake at
a post-funeral meal. The old lady who made the cake later died and her
recipe died with her. What a shame. I was able to find a recipe that
was similar enough to hers it didn't matter.

-L.

"serene" > wrote in message
...
> Stuff that's my "signature" stuff is sufficiently time-consuming that
> most of my friends would rather wait for me to make it (my toffee,
> my wheatberry salad) than make it themselves, but even if that were
> not so, I have never understood the keeping it to oneself thing.

I find that to be true, too. For example, for me to whip up a batch of
homemade sweet potato muffins is easy, since I've done it so often. But
when I share the recipe with others, no one ever makes it at home --
they just eat them and rave about them at my house.

I've actually created only a few of my "signature" recipes -- most are
adapted from existing recipes. I might feel differently if I really
created unique, original recipes. Who knows.

Chris

Chris wrote:
> "serene" > wrote in message
> ...
>
>>Stuff that's my "signature" stuff is sufficiently time-consuming that
>>most of my friends would rather wait for me to make it (my toffee,
>>my wheatberry salad) than make it themselves, but even if that were
>>not so, I have never understood the keeping it to oneself thing.
>
>
> I find that to be true, too. For example, for me to whip up a batch of
> homemade sweet potato muffins is easy, since I've done it so often. But
> when I share the recipe with others, no one ever makes it at home --
> they just eat them and rave about them at my house.
>
> I've actually created only a few of my "signature" recipes -- most are
> adapted from existing recipes. I might feel differently if I really
> created unique, original recipes. Who knows.

I happily share all my recipes. Now that I don't have a commercial
interest in them. When I had the restaurants, nobody got them. They were
no different than any other "trade secret" that businesses use.

Coke give out their formula yet? No? Why not?

Must make the distinction between home cooking and cash cooking. Home
cooks who don't give out recipes are horse's asses, IMNSHO. Different
hands in different kitchens with different equipment and different
tastes will make something different, anyway. Besides, what's the
difference if others cook it too? Some people take their kitchen efforts
way too seriously.

Pastorio

Chris > wrote:

> "serene" > wrote in message
> ...
> > Stuff that's my "signature" stuff is sufficiently time-consuming that
> > most of my friends would rather wait for me to make it (my toffee,
> > my wheatberry salad) than make it themselves, but even if that were
> > not so, I have never understood the keeping it to oneself thing.
>
> I find that to be true, too. For example, for me to whip up a batch of
> homemade sweet potato muffins is easy, since I've done it so often. But
> when I share the recipe with others, no one ever makes it at home --
> they just eat them and rave about them at my house.

I did a fun thing with this. People love my toffee, and yet it seems an
intimidating recipe to make, so I had a pound-for-pound toffee-making
party. A dozen or so people came, and each brought either a pound of
butter, a pound of chocolate, or a pound of nuts. I provided the sugar
(and anyone who couldn't afford to bring anything was off the hook -- I
had extra). Everyone went away with a pound or more of their own
toffee. It was a blast.

> I've actually created only a few of my "signature" recipes -- most are
> adapted from existing recipes. I might feel differently if I really
> created unique, original recipes. Who knows.

Anyone can have any of my recipes. My original recipes, if they're
vegan, go on my food blog. If they're not, they go on my LiveJournal.
*shrug* It's not like I invented food or something. :-)

serene

You have to ask yourself this....what would Sandra Lee do in a situation
like this?


I bet she would fry it.



<html><body bgcolor="black"


text="white"></html>

wrote:


> <html><body bgcolor="black"


Please turn off the HTML.




Brian

(D.Currie)WROTE:
This is probably a hopeless quest, but...
When I was a kid, my mother worked a German restaurant, and the
owner/cook made chicken that we always called "Red Chicken." There was
probably a name for it on the menu, but I was a kid, so...it might have
just been roast chicken, for all I know.
Anyway, the place burned down, the owner moved away, and my mother was
never able to beg, borrow or steal the secret recipe while she worked
there. I think she even offered to buy it, but in any case, he wouldn't
tell.
The chicken was baked or roasted -- it definitely wasn't fried. It had
some sort of coating on it. Not a breading like you'd find on fried
chicken, but it wasn't just skin and spices, either. Maybe some kind of
thin batter. I don't recall it being crispy or crunchy, either.
The color was a deep mahogany reddish-brown when it was served. I have
no idea what color it was before cooking, but it had to be some version
of red.
It wasn't overly spicy, but it had good flavor. Thinking back, I can't
recall any one predominant flavor.
The owner/cook was from Germany, so I'm hoping that maybe this was some
sort of ethnic/regional dish that someone has heard of, rather than
something the cook came up with on his own.
Any ideas? I googled first, and I found lots of hits for curried red
chicken and adding "German" to it didn't help, because then I got red
potato salads.
Donna ------------------------------------------------------
RESPONSE: Try calling german community centers etc. in your area and see
if they can help. I know in the past they helped me locate hard to find
holiday foods & recipes I wanted to serve @ Christmas Eve dinner in
honor of my b/f's grandfather who hailed from germany.
Gut feeling though this recipe your searching for is not german but
something this owner made up himself.

ms. tonya wrote:
> (D.Currie)WROTE:
> This is probably a hopeless quest, but...
> When I was a kid, my mother worked a German restaurant, and the
> owner/cook made chicken that we always called "Red Chicken." There was
> probably a name for it on the menu, but I was a kid, so...it might have
> just been roast chicken, for all I know.
> Anyway, the place burned down, the owner moved away, and my mother was
> never able to beg, borrow or steal the secret recipe while she worked
> there. I think she even offered to buy it, but in any case, he wouldn't
> tell.
> The chicken was baked or roasted -- it definitely wasn't fried. It had
> some sort of coating on it. Not a breading like you'd find on fried
> chicken, but it wasn't just skin and spices, either. Maybe some kind of
> thin batter. I don't recall it being crispy or crunchy, either.
> The color was a deep mahogany reddish-brown when it was served. I have
> no idea what color it was before cooking, but it had to be some version
> of red.
> It wasn't overly spicy, but it had good flavor. Thinking back, I can't
> recall any one predominant flavor.
> The owner/cook was from Germany, so I'm hoping that maybe this was some
> sort of ethnic/regional dish that someone has heard of, rather than
> something the cook came up with on his own.
> Any ideas? I googled first, and I found lots of hits for curried red
> chicken and adding "German" to it didn't help, because then I got red
> potato salads.
> Donna ------------------------------------------------------
> RESPONSE: Try calling german community centers etc. in your area and see
> if they can help. I know in the past they helped me locate hard to find
> holiday foods & recipes I wanted to serve @ Christmas Eve dinner in
> honor of my b/f's grandfather who hailed from germany.
> Gut feeling though this recipe your searching for is not german but
> something this owner made up himself.

Did you find a good response? Did anyone mention Chicken Paprika
(which, I guess, is Hungarian)? That certainly would account for the
red color, and it is coated and sauteed first, but doesn't remain
crispy.

N.

D.Currie wrote:
> This is probably a hopeless quest, but...
>
> When I was a kid, my mother worked a German restaurant, and the owner/cook
> made chicken that we always called "Red Chicken." There was probably a name
> for it on the menu, but I was a kid, so...it might have just been roast
> chicken, for all I know.
>
> Anyway, the place burned down, the owner moved away, and my mother was never
> able to beg, borrow or steal the secret recipe while she worked there. I
> think she even offered to buy it, but in any case, he wouldn't tell.
>
> The chicken was baked or roasted -- it definitely wasn't fried. It had some
> sort of coating on it. Not a breading like you'd find on fried chicken, but
> it wasn't just skin and spices, either. Maybe some kind of thin batter. I
> don't recall it being crispy or crunchy, either.
>
> The color was a deep mahogany reddish-brown when it was served. I have no
> idea what color it was before cooking, but it had to be some version of red.
>
> It wasn't overly spicy, but it had good flavor. Thinking back, I can't
> recall any one predominant flavor.
>
> The owner/cook was from Germany, so I'm hoping that maybe this was some sort
> of ethnic/regional dish that someone has heard of, rather than something the
> cook came up with on his own.
>
> Any ideas? I googled first, and I found lots of hits for curried red chicken
> and adding "German" to it didn't help, because then I got red potato salads.
>
> Donna

You got me curious so I did a search too (Google: "recipe" "red
chicken" "german") and came up with this recipe which I've cut and
pasted below. There were 2 "5 star" reviews on the site for the recipe
and I think I'll try it - something new to do with chicken breasts. If
it's the same type of recipe the cook refused to share, I can
understand why he might have been so tightlipped - it could have been
his recipe was so simple he was embarrassed to share the "big secret."
Nancy

Balsamic/Paprika Marinated Chicken #61779
Red chicken! nice, smoky taste. TOO EASY

1 lb boneless skinless chicken breasts
1/8 cup balsamic vinegar
1/4 cup canola oil
1/2 tablespoon olive oil
1/2-7/8 tablespoon paprika
1/4 tablespoon garlic powder
1/4-1/2 teaspoon salt
fresh ground black pepper
Mix everything but the chicken in a quart mason jar, shake to combine.
Pour over trimmed chicken breasts and marinate, refrigerated, for 4-48
hours.
Broil about 2" from the element or grill in batches with 1" space
around the breasts, 7 minutes per side (give or take). (serves 4)
http://www.recipezaar.com/recipe/get...eto=4&id=61779

Sounds very tasty. I suspect it is a newish recipe, because balsamic
vinegar hasn't been around for too long in Western European countries. I
remember it as being new about 10 years ago (in Holland, and there
before probably in Germany, too). But the recipe sounds good nonetheless.