Related: showthread.php?threadid=32801&perpage=15&pagenumber=1
Hey All Old FFers!
Moderator: Super Moderators
Re: Re: Re: Hey All Old FFers!
Diogenes wrote: OK so there is an actualy VO recipe book????
Shouldn't we have a Food secon on the FF - seriously?
Yeah, sort of a side hobby I've had since the late 60s. When I find something I *REALLY* like, or I'm in a restaurant where people are all going after the same thing, I copy the recipe and save it. There are so many good places all over, and the old notebook sort of filled up over the years from places in Detroit, Ann Arbor, Toledo, Bowling Green, Louisville, Memphis, Vegas, Dallas, and many more including Holland and Archbold, OH.
I figure if I ever find that perfect place for an inn, I'll have a stellar 5-star menu.
"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." - Thomas Jefferson
Re: Re: Re: Re: Hey All Old FFers!
voguy wrote: Yeah, sort of a side hobby I've had since the late 60s. When I find something I *REALLY* like, or I'm in a restaurant where people are all going after the same thing, I copy the recipe and save it. There are so many good places all over, and the old notebook sort of filled up over the years from places in Detroit, Ann Arbor, Toledo, Bowling Green, Louisville, Memphis, Vegas, Dallas, and many more including Holland and Archbold, OH.
I figure if I ever find that perfect place for an inn, I'll have a stellar 5-star menu.
What a good idea and then you are ready to go when you find the right historical home to turn in to an inn. Almost did the same thing in Palm Springs until I realized I would have to be cordial just about 24/7 - now that's a tall order.
A man's character is his fate
-
Dale O Sea
- Rogue Wingnut Pirate
- Posts: 17339
- Joined: 04-19-2003 10:10 PM
- Contact:
Voguy's recipe book makes me wonder about the intellectual property rights of the previous owners of his accumulated recipes, especially the recipes he wrote down from restaurants. I wonder if they have any rights, what those rights might be and if they have to be maintained like copyrights and trademarks.
I'm pretty sure as long as these are prepared for just family/friends for no fee, there's no problem. But when using them in a business for profit, somehow voguy would have to make those his own or pay for a license, or what? Perhaps changing it a bit, renaming it would do...but unsure myself.
No one feel the need to reply..just posting what ran thru my head reading about the notebook..it's no wonder I get nothing done..
I'm pretty sure as long as these are prepared for just family/friends for no fee, there's no problem. But when using them in a business for profit, somehow voguy would have to make those his own or pay for a license, or what? Perhaps changing it a bit, renaming it would do...but unsure myself.
No one feel the need to reply..just posting what ran thru my head reading about the notebook..it's no wonder I get nothing done..
Dale O Sea wrote: Voguy's recipe book makes me wonder about the intellectual property rights of the previous owners of his accumulated recipes, especially the recipes he wrote down from restaurants. I wonder if they have any rights, what those rights might be and if they have to be maintained like copyrights and trademarks.
I'm pretty sure as long as these are prepared for just family/friends for no fee, there's no problem. But when using them in a business for profit, somehow voguy would have to make those his own or pay for a license, or what? Perhaps changing it a bit, renaming it would do...but unsure myself.
No one feel the need to reply..just posting what ran thru my head reading about the notebook..it's no wonder I get nothing done..
http://www.copyright.gov/fls/fl122.html
Re: Re: Re: Re: Re: Hey All Old FFers!
Diogenes wrote: What a good idea and then you are ready to go when you find the right historical home to turn in to an inn. Almost did the same thing in Palm Springs until I realized I would have to be cordial just about 24/7 - now that's a tall order.
It can be, but if you get a good staff, and managers, you can make it work.
Dale wrote: Voguy's recipe book makes me wonder about the intellectual property rights of the previous owners of his accumulated recipes, especially the recipes he wrote down from restaurants. I wonder if they have any rights, what those rights might be and if they have to be maintained like copyrights and trademarks.
I would not call an entree by the same name or attempt to serve it in the same way as they did. The recipe and choices of ingredients are all I need, and then partnering them up with other entrees. I've worked this out, and it's legit. I just won't put the Golden Arches on a burger.
"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." - Thomas Jefferson
Dale O Sea wrote: Voguy's recipe book makes me wonder about the intellectual property rights of the previous owners of his accumulated recipes, especially the recipes he wrote down from restaurants. I wonder if they have any rights, what those rights might be and if they have to be maintained like copyrights and trademarks.
I'm pretty sure as long as these are prepared for just family/friends for no fee, there's no problem. But when using them in a business for profit, somehow voguy would have to make those his own or pay for a license, or what? Perhaps changing it a bit, renaming it would do...but unsure myself.
No one feel the need to reply..just posting what ran thru my head reading about the notebook..it's no wonder I get nothing done..
Dale,
Don't feel bad as I think about stuff all the time which has no bearing what so ever.
A man's character is his fate
Thanks everyone!
Sorry I didn't reply sooner, been down with the flu for the past few days
!
And yup, Live 365 had something to do with it. I got planked for two weeks when I told her to "Go to hell" (We've made up) and that's when Biker first e-mailed me. The rest is history...
For all that don't know, VO Guy is a GREAT cook! We use a ton of his recipes, and they are all perfection!
Great to see WhiskeyFan and SquidInk! Great pic, and yes, BELTCHOs for everyone!
And Jim Beam!
Sorry I didn't reply sooner, been down with the flu for the past few days
!And yup, Live 365 had something to do with it. I got planked for two weeks when I told her to "Go to hell" (We've made up) and that's when Biker first e-mailed me. The rest is history...
For all that don't know, VO Guy is a GREAT cook! We use a ton of his recipes, and they are all perfection!
Great to see WhiskeyFan and SquidInk! Great pic, and yes, BELTCHOs for everyone!
And Jim Beam!
Last edited by IronsGold on 03-14-2012 05:41 PM, edited 1 time in total.
"What fresh hell is this?"
Dorothy Parker
Dorothy Parker
Ironsgold, try this one on Biker. These are "Hell Ribs".
Get 4# of the best pork ribs you can find. Then set out the following items for the sauce. There is one ingredient that I think Biker will like.
(Hopefully I've done the math right for two to four people. Recipe I have is for 150).
1 cup brown sugar
1/4 cup Hell Sauce
1/8 cup soy sauce
1/4 cup rum (I use Bacardi dark)
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper
Note, you want the Smitty's "Hell BBQ Sauce". Don't e-mail them. They struggle with e-mail and usually don't reply. Their web site could also use some TLC. Call them at (734) 474-3127 and ask for Mike (last name Hickey). Bottles of the stuff are about $4, and it's worth it to get a small pak or box and have them shipped. You'll use it for other things. You might also tell them you heard about the stuff, and where you live. That always gives them a kick.
Now the directions
1 - Preheat oven to 350 degrees.
2 - Cut ribs into serving size portions and then wrap in 2 wraps of foil, and bake for 1 1/2 hours.
3 - Unwrap, and drain drippings. (Note: Your dog will love you for pouring the drippings on his kibble)
4 - Place all the ribs in a large roasting pan.
5 - In a large glass bowl, mix together brown sugar, Hell Sauce, soy sauce, rum, garlic, mustard, and ground pepper.
6 - Coat ribs with sauce and marinate at room temperature for 6 hour, or refrigerate overnight.
7 - Preheat your outdoor grill for medium heat. Best to use charcoal and place the rack above the coals 4-5".
8 - Brush grill grate with olive oil. Place ribs on grill, and cook for 30-45 minutes, or till done the way you like them.
9 - Bast with mixture about every 5-10. Last bast should be 2 min before serving.
It's a lot of work, but well worth it. I usually make these with a skillet potato combo of diced potato, green pepper, Vidalia onion, and a pinch of pepperica in a skillet like you would make hash browns.
The original recipe used a national BBQ sauce by "Jack Daniels" plus chili powder. I like the Hell Sauce as it gives the ribs a sweet yet a small amount of heat.
You can also use the Hell Sauce in things such as bbq beef sandwiches, and a small amount of it with some Jim Beam whiskey is great as a 24 hour marinade for boneless chicken breast over the grill.
Get 4# of the best pork ribs you can find. Then set out the following items for the sauce. There is one ingredient that I think Biker will like.
(Hopefully I've done the math right for two to four people. Recipe I have is for 150).
1 cup brown sugar
1/4 cup Hell Sauce
1/8 cup soy sauce
1/4 cup rum (I use Bacardi dark)
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper
Note, you want the Smitty's "Hell BBQ Sauce". Don't e-mail them. They struggle with e-mail and usually don't reply. Their web site could also use some TLC. Call them at (734) 474-3127 and ask for Mike (last name Hickey). Bottles of the stuff are about $4, and it's worth it to get a small pak or box and have them shipped. You'll use it for other things. You might also tell them you heard about the stuff, and where you live. That always gives them a kick.
Now the directions
1 - Preheat oven to 350 degrees.
2 - Cut ribs into serving size portions and then wrap in 2 wraps of foil, and bake for 1 1/2 hours.
3 - Unwrap, and drain drippings. (Note: Your dog will love you for pouring the drippings on his kibble)
4 - Place all the ribs in a large roasting pan.
5 - In a large glass bowl, mix together brown sugar, Hell Sauce, soy sauce, rum, garlic, mustard, and ground pepper.
6 - Coat ribs with sauce and marinate at room temperature for 6 hour, or refrigerate overnight.
7 - Preheat your outdoor grill for medium heat. Best to use charcoal and place the rack above the coals 4-5".
8 - Brush grill grate with olive oil. Place ribs on grill, and cook for 30-45 minutes, or till done the way you like them.
9 - Bast with mixture about every 5-10. Last bast should be 2 min before serving.
It's a lot of work, but well worth it. I usually make these with a skillet potato combo of diced potato, green pepper, Vidalia onion, and a pinch of pepperica in a skillet like you would make hash browns.
The original recipe used a national BBQ sauce by "Jack Daniels" plus chili powder. I like the Hell Sauce as it gives the ribs a sweet yet a small amount of heat.
You can also use the Hell Sauce in things such as bbq beef sandwiches, and a small amount of it with some Jim Beam whiskey is great as a 24 hour marinade for boneless chicken breast over the grill.
"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." - Thomas Jefferson
IronsGold wrote: Thanks everyone!
Sorry I didn't reply sooner, been down with the flu for the past few days
And yup, Live 365 had something to do with it. I got planked for two weeks when I told her to "Go to hell" (We've made up) and that's when Biker first e-mailed me. The rest is history...
For all that don't know, VO Guy is a GREAT cook! We use a ton of his recipes, and they are all perfection!
Great to see WhiskeyFan and SquidInk! Great pic, and yes, BELTCHOs for everyone!
And Jim Beam!
A man's character is his fate
voguy wrote: Ironsgold, try this one on Biker. These are "Hell Ribs".
Get 4# of the best pork ribs you can find. Then set out the following items for the sauce. There is one ingredient that I think Biker will like.
(Hopefully I've done the math right for two to four people. Recipe I have is for 150).
1 cup brown sugar
1/4 cup Hell Sauce
1/8 cup soy sauce
1/4 cup rum (I use Bacardi dark)
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper
Note, you want the Smitty's "Hell BBQ Sauce". Don't e-mail them. They struggle with e-mail and usually don't reply. Their web site could also use some TLC. Call them at (734) 474-3127 and ask for Mike (last name Hickey). Bottles of the stuff are about , and it's worth it to get a small pak or box and have them shipped. You'll use it for other things. You might also tell them you heard about the stuff, and where you live. That always gives them a kick.
Now the directions
1 - Preheat oven to 350 degrees.
2 - Cut ribs into serving size portions and then wrap in 2 wraps of foil, and bake for 1 1/2 hours.
3 - Unwrap, and drain drippings. (Note: Your dog will love you for pouring the drippings on his kibble)
4 - Place all the ribs in a large roasting pan.
5 - In a large glass bowl, mix together brown sugar, Hell Sauce, soy sauce, rum, garlic, mustard, and ground pepper.
6 - Coat ribs with sauce and marinate at room temperature for 6 hour, or refrigerate overnight.
7 - Preheat your outdoor grill for medium heat. Best to use charcoal and place the rack above the coals 4-5".
8 - Brush grill grate with olive oil. Place ribs on grill, and cook for 30-45 minutes, or till done the way you like them.
9 - Bast with mixture about every 5-10. Last bast should be 2 min before serving.
It's a lot of work, but well worth it. I usually make these with a skillet potato combo of diced potato, green pepper, Vidalia onion, and a pinch of pepperica in a skillet like you would make hash browns.
The original recipe used a national BBQ sauce by "Jack Daniels" plus chili powder. I like the Hell Sauce as it gives the ribs a sweet yet a small amount of heat.
You can also use the Hell Sauce in things such as bbq beef sandwiches, and a small amount of it with some Jim Beam whiskey is great as a 24 hour marinade for boneless chicken breast over the grill.
Boy 150 people - we should all live in your neighborhood.
I am ordering Smitty's hot sauce
A man's character is his fate