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@scottcarlson That was just the big one I remembered off the top of my head. There are multiple reasons 'bare' recipes aren't protected in the US though: Copyright can't be used to protect ideas, only the expression of them. If an idea is so intertwined with the expression that it's impossible to separate them, then that can't be protected either.I'm simply stating the documented position of the US copyright office and courts on this one, not trying to argue technicalities:Courts have found that recipes are wholly factual and functional, and therefore uncopyrightable. As the Sixth Circuit described in Tomaydo-Tomahdo, LLC v. Vozary, “the list of ingredients is merely a factual statement, and as previously discussed, facts are not copyrightable. Furthermore, a recipe’s instructions, as functional directions, are statutorily excluded from copyright protection.”Tomaydo-Tomahdo, LLC v. Vozary

@dicenbuttons As well an absolutely delicious moist spiral galaxy-shaped fruity white chocolate mold or artistic ice cream creation. 😋 GLORIOUSLY beautiful! 💜

@Otttoz I'm sorry, I don't speak Italian, so I had to translate that. Yeh, they're cooked, only just.The mussels are cooked with shallot, leek, celery, white wine, thyme, and parsley, then cream added at the end

Yep!#pasta #italienfood #cooking https://www.theguardian.com/food/2026/jan/11/how-to-make-penne-all-arrabiata-recipe-felicity-cloake

@katfeete you know, it's quite unfair to show these things on here without sending taste samples to everyone.

Blobs are becoming balls. #christmas

This is some amazing tech in #electric #cooking, but damn pricey. Looking forward to some of this stuff becoming mainstream. https://www.impulselabs.comVery talky demo: https://www.youtube.com/watch?v=39qXNscf9ts

Read that real Italian lasagna uses Bechemal sauce not ricotta & no mozzarella. Is this true prople of #italia ? #Cooking

Beware mass! 😄 📷 :https://imgur.com/gallery/physics-meme-dump-response-to-biology-dump-on-fp-8OPLju1#cooking #physics #astrodon #science #humor #meme #baking

@franco_vazza Mamma mia che schifezza. E andrebbe in forno e mangiata calda? Oppure si mangia a temperatura frigo?

Hey, #cooking people! The pumpkin muffins came out okayish - I used @darth_hideout 's recipe for the pumpkin spice and it was excellent - but I feel they could use more workshopping.Two issues:1) They kinda didn't ever seem to be done, so we gave up and ate them still kind of mushy inside. We exceeded the indicated time baking by like 20 minutes (though with multiple oven door openings to check). Now, these are not conventional muffins, which is one reason why we were baking them and not just buying them. The ingredients were 2 cups rolled oats; 1 cup pumpkin puree; 1 cup milk; 1/3 cup maple syrup; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1 teaspoon baking soda; ¼ teaspoon salt. So this wasn't going to have a normal texture. But still, I think they were supposed to wind up more consistently...cooked. Unlike the original instructions, we didn't pour the batter directly into greased tins; we used cupcake papers in disposable aluminum muffin tins. Did this affect the cooking time? AFAIK, the oven is very reasonably calibrated, and we haven't had any trouble baking anything else. Not sure what else could have caused this. Open to suggestions.2) They came out too healthy tasting. Mr Bostoniensis is threatening to just slather the next batch with canned frosting, but I think that will overwhelm the pumpkin spice flavor. I think they would be improved by some sort of crunchy sugary cinnamony topping, maybe with chopped pecans. Does anybody have a recipe for something like that? Low effort/high ease counts for a lot here because, well, it's competing with just buying canned frosting.

#cooking people! I am looking at a recipe for how to make pumpkin pie spice mix without allspice, and it proposes that the only flavor note allspice contributes that isn't already covered by the cinnamon, ginger, nutmeg, and clove is *pepper*, so it basically just subs a small amount of pepper for a larger amount of allspice. The recipe winds up being in the proportions of Ci18:G4:N4:Cl2:P1.I'm not sufficiently familiar with allspice or pumpkin pie spice to judge for myself: does this sound reasonable to you?

#FungiFriday Mushroom Munchies. #cooking #fungi

@mynameistillian the first time or two I get my hands on them each season I just wash them, put them in the oven at 180°C and cook them until they are soft when poked with a fork, and then eat them as is, enjoying the taste I had missed for the rest of the year.this last time I had a bit of a leftover, and I've cut one of the baked sweet potatoes in cubes, dropped them in hot dashi (kombu-only) stock with a bit of wakame, heated the think for a couple of minutes more and then added miso, and I think it was even better than my usual quick miso soup with regular potatoes and wakame (they were the white variety of sweet potatoes, not the orange one)

How it started (biking to work through a forest with chestnut trees), how it went (a lot of peeling), how it ended (something delicious).#chestnuts #BikingToWork #fall #Heidelberg #cooking

Buona notte e benvenuti a tutti in un incubo italiano 😉#cooking #timelinecleanser

@RethinkJeff I have no idea what pan bread is, but we usually do “stuff” with it (we call them frittelle but that's a bit of a misnomer even in Italian): basically shape the thing any way you want and throw it into the frying pan without the chicken. Not only it's edible but also tasty.