Who Do You Think Is the Most Famous Person Using Food.com?

[lotusland]

And as a post script, You are showing your age! He died 30 years ago...LOL. Lotus.

[Chocolatl]

lotusland wrote:
And as a post script, You are showing your age! He died 30 years ago...LOL. Lotus.

I'm 57.

[lotusland]

Hey, I have you beat in the age thing...but you didn't have to tell me how old you are. I don't even want to tell you how old I am! LOL Just keep cooking and sharing! Love, Lotus

[CHRISSYG]

I have no cold hard evidence, but if you watch Rachel Ray 30 minute meals, you can find recipes on this site which are REALLY close to ones that had already been posted on this site, prior to her doing them on TV or putting them in her Everyday magazine

[Zurie]

With all the TV chefs, the celebrity cooks, the weekly/fortnightly/monthly women's magazines, the cookbooks, the newspaper pages, the Mastercook series ................. I don't think there is anything (not much!) left which can be called an original recipe!

I have a recipe book out (no, no advertising, no names) and someone said to me yesterday: "I tried that recipe and didn't think it would work, but it was fine!"

When he mentioned the recipe I got into a tizz. Where did I get it from? Did I lift it from Food.com? (Strictly forbidden by the publishers).

I spent some time checking my reviews, and then also trying to find the recipe with "Search". Nothing. I must have created it myself ... <relief, relief! >

That said: - YES, I think recipes are lifted, imitated, changed a little, and used.

I think there is simply nothing we can do about it, and the world is a global village. If you ever trace my and my sister's cookbook, and something looks familiar, well, we had to sign an agreement that the recipes were all our own. I doubt they all are!! But we did not copy!!!

[Chocolatl]

We chefs don't steal recipes, we "adapt" them.--Jonathan Waxman

[I'mPat]

Chocolat I like that one and so true as well.


Pat

[Zurie]

I DO think even famous cooks and chefs need new ideas, and surely they consult recipe sites like this one for ideas. Only, they will always change and tweak -- you all know how delicate fine dining food must look!

It continues to amaze me how the "foodie world" has become global since about 1990.

I've just opened a local food mag, and a famous chef (well, in SA) has the most delicious-looking cold noodle salads. He's just returned from a trip to the East. He probably tweaked some of what he ate there. Didn't use anything like elbow macaroni -- just some of those delicate and thin Eastern noodles. Yum!

[Ann Marie F]

Chocolatl wrote:
Leonard Cohen

I do not actually know if this is THE Leonard Cohen or not. I know that other members have said that it is.

No way to be sure of course, but I suspect it's the Leonard Cohen. Look at his bio, his music and his recipes. Not surprising to see recipes like Marijuana Carrots and Janis' Mushrooms. (Remember Janis Joplin?)

Suzanne's Shrimp Cocktail
Suzanne

Marianne's Marinated Vegetables
Marianne

I've been a Leonard Cohen fan longer than many of you have been alive. I have a bunch of his record albums (big black vinyl things with grooves - thus "groovy") from the 70s. He wrote Hallelujah which has been covered by just about everyone including Justin Timberlake, Susan Boyle, Celine Dion and The Canadian Tenors, and perhaps my favorite, K D Lang.

And here's Leonard Cohen doing one of my favorites Closing Time

[I'mPat]

It is possible I noticed he states he is Canadian born which fits with the real Leonard Cohen and shows him residing Brussels Belgium and assuming this was when joining in 2002 so if you could prove that the real Leonard Cohen was living there at that time I think there would be a strong possibility it is him.


Pat

[Chocolatl]

Very cool if it is.

[Zurie]

Very interesting!!!

I would guess that we could have a few famous or at least well-known chefs/cooks/celebs among us, using pseudonyms.

Using their own names (Leonard Cohen is a brave man!) can open them to all kinds of spammy mail and pestering. Well, maybe.