What is Digg?85 Comments
- doubleyoube, on 10/12/2007, -12/+49"No soup for you!"
- sockpuppets, on 10/12/2007, -3/+37Uhhh. which asshat is that?
Edit: Oh, you're making a comment on someone I apparently banned and can't see. - timmyboywonder, on 10/12/2007, -3/+26lets get this asshat itchye banned for spamming please everyone send an email to abuse@digg.com and let them know what is going on
- nocturne, on 10/12/2007, -5/+20@itchy
I find it ironic that you're lying about the content of your link, which is about how the government is lying about 9/11 - inactive, on 10/12/2007, -0/+14Be sure when you make this soup that you let it simmer for at least two hours until the soup reduces substantially. The soup will darken as the flavors intensify, the potatoes wil begin to fall apart and the nuts will soften.
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 tablespoon curry powder
1/2 tablespoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingrediants in a large pot over high heat.
2. Bring to a boil, then reduce head and simmer for 2 to 3 hours or until soup has reduced and is thick and brownish in color. It should have the consistency of chii. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts wil soften. Serve hot.
Makes 4-6 servings
Because of the extreme reduction, extra salt isn't needed, depending on chicken stock. - dukem72, on 10/12/2007, -1/+14If Alex continues with ctrl + alt + chicken maybe he should try making the soup.
- thumbup, on 10/12/2007, -3/+1550 years ago we would've had this soup in a cup with a fork in it.
- jeremyngu, on 10/12/2007, -0/+9SOUP NAZI: Bread -- $2 extra.
GEORGE: $2? But everyone in front of me got free bread.
SOUP NAZI: You want bread?
GEORGE: Yes, please.
SOUP NAZI: $3!
GEORGE: What?
SOUP NAZI: No soup for you!
SOUP NAZI: Very good. Very good.
ELAINE: Well, I --
SOUP NAZI: You know something?
ELAINE: Hmmm?
SOUP NAZI: No soup for you!
ELAINE: What?
SOUP NAZI: Come back one year! Next! - Godel, on 10/12/2007, -0/+8Recipes are not copyrightable. It's an application of the merger rule, if anything you could patent a recipe, but I doubt you would be granted one.
- inactive, on 10/12/2007, -1/+9Yes, I blocked the user "itchye" earlier today too. He constantly spams the 9/11 conspiracy stuff in completely unrelated topics. I contacted abuse@digg.com to give my opinion. It only takes 30 seconds. Do it.
- AncientWeird, on 10/12/2007, -0/+8Whatever man. For me, this is new/good/useful content, that will most likely make my tummy happy.
Digg Down For You! - rossmcd, on 10/12/2007, -1/+8Kramer also wore shoes. Anybody else who wears shoes is RACIST!
- taxman, on 10/12/2007, -0/+7"There are copyright laws covering this"
How can someone copyright a recipe with the basic dating back hundreds of years and still used by over a billion people atleast once a week? - inactive, on 10/12/2007, -1/+7"You're through Soup Nazi! NEXT!"
- JCSaint, on 10/12/2007, -1/+7I always thought you couldn't patent or copyright a recipe (Hence "secret formulas"). Does anyone know of a definite case where a recipe was copyrighted? Not a cookbook or collection like that but just one individual recipe? I googled "copyright, patent, recipe" and came up with ambiguous answers.
"There are at least two ways to claim legal protection for intellectual property. One is Cantu’s route, through patents, but another, copyrighting a dish, could have much more far-reaching effects on the culinary world. Chefs have traditionally worked on an open-source model, freely borrowing and expanding on each other’s ideas and, yes, sometimes even stealing them outright. But some influential people are now talking about changing the copyright law so that chefs own their recipes the same way composers own their songs. Under this plan, anyone who wanted to borrow someone else’s recipe would have to pay a licensing fee."
http://www.foodandwine.com/articles/new-era-of-the-recipe-burglar
Can't wait to license recipes when I'm cooking at home. - jnaina, on 10/12/2007, -0/+6This is an ancient Indian soup recipe. It is almost a staple in most South India households. The magic ingredients in this is usually tomatoes and/or tamarind for the slightly sourish taste. It tastes even better if you keep in the fridge a few days then reheat and serve.
Doubt if the recipe can be copyrighted. - inactive, on 10/12/2007, -11/+17People on digg can cook?
- Karmalary, on 10/12/2007, -0/+5You can't patent a recipe, but you CAN patent a machine that prepares that recipe. As far as copyright goes it MAY protect a chef if the recipe is published (as in a cookbook) and is "accompanied by substantial literary expression in the form of an explanation or directions." That's from the US Copyright website. http://www.copyright.gov/fls/fl122.html For all intents and purposes a list of ingredients and simple directions should be treated as a "trade secret."
- Kola, on 10/12/2007, -1/+6Although we can read, we can't copy and paste thanks.
- JCSaint, on 10/12/2007, -2/+7From the same article I linked to above...
"Consider your typical transaction as a restaurant patron. You choose something from the menu, it’s brought to your table, you eat it, and, if it was prepared adequately, you pay for it. Under those circumstances, you’ d probably say that you had bought the food. But here is a chef claiming that he still owns the food you’ re swallowing."
Does that mean I have to give it back to him when I'm done?
.
.
.
.
(Sorry, I can't resist poop humor) - inactive, on 10/12/2007, -0/+5What a non-joke!
- paulmdx, on 10/12/2007, -0/+4@Heembo: You've heard of print-screen, right? Soup for me!
- inactive, on 10/12/2007, -0/+4sorry, to post it again, this is where i ment to post it
Be sure when you make this soup that you let it simmer for at least two hours until the soup reduces substantially. The soup will darken as the flavors intensify, the potatoes wil begin to fall apart and the nuts will soften.
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled and sliced
2 carrots, peeled and sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 tablespoon curry powder
1/2 tablespoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1. Combine all ingrediants in a large pot over high heat.
2. Bring to a boil, then reduce head and simmer for 2 to 3 hours or until soup has reduced and is thick and brownish in color. It should have the consistency of chii. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts wil soften. Serve hot.
Makes 4-6 servings
Because of the extreme reduction, extra salt isn't needed, depending on chicken stock. - ubisuck, on 10/12/2007, -2/+6there's a print button
- JCSaint, on 10/12/2007, -0/+4Try using the World & Business link. I feel the same way sometimes when I'm looking for an interesting news story. My only gripe is the preponderance of "off-beat" news as opposed to something more substantive.
- Oktober, on 10/12/2007, -1/+5Yeah, you can't copyright a recipe, go nuts.
- khag7, on 10/12/2007, -0/+4The Soup Nazi opened franchises of his original restaurant and one of them is about 5 minutes from me. I have seen it before but never realized that "The Soup Man" restaurant was serving the Soup Nazi's recipes. I can't wait for lunchtime tomorrow :)
- khag7, on 10/12/2007, -1/+4I didn't know the soup nazi was a real person (named as Al Yeganeh at the website)
- mohit6up, on 10/12/2007, -0/+3It's hard to imagine a Mulligatawny without rice and lentils. It might be a great soup but it's certainly not Mulligatawny!
- rossmcd, on 10/12/2007, -0/+3Try cooking your own soup some time... if done properly, it is WAY better than anything you can buy in a can. Potato & leek soup is a good starting point!
- drgruney, on 10/12/2007, -0/+3I'm sure that the Soup will be great, but there's about a dozen more recipes I want to try on that site.
- JesusIsSatan, on 10/12/2007, -1/+4It's hard to patent a recipe because all you have to do is add insignificant ingredients to vary the recipe. I guess that's why Coke and KFC's 'recipe' for their product is kept secret.
- unbreakable, on 10/12/2007, -2/+5That's funny, but I dugg you down for using "nigg**". Its not cool for anyone to use it. Black or white.
- inactive, on 10/12/2007, -0/+3Postal (2007) (post-production) .... Osama Bin Ladin
haha, oh boy. - KidVicious, on 10/12/2007, -3/+5It took me a couple of seconds to realize what you were saying, but I lol'd.
- rossmcd, on 10/12/2007, -0/+2Don't be such martyrs. If you don't want to get dugg down, don't write posts that amount to "this sucks!"
- xutopia, on 10/12/2007, -0/+2You cannot copyright the ingredients but you can copyright the words used to say how you mix them up together. If you take the same ingredients and write up your own instructions then you are free to distribute it as you wish.
- rossmcd, on 10/12/2007, -0/+2"2/3 cup canned roasted red pepper, diced"
Those are bell peppers - merdiesel, on 10/12/2007, -5/+7"Stella!"
- Heembo, on 10/12/2007, -1/+3These a-holes are protecting their "recipe" content via a custom flash security. Digg down. NO SOUP FOR YOU!
- mcottier, on 10/12/2007, -1/+3@paulmdx
Not to mention there is a button that says "Print" right above the recipe. - inactive, on 10/12/2007, -0/+2NEXT!
- freonchill, on 10/12/2007, -4/+5too bad the page is in FLASH
so you cant copy/paste the recipe, print it, etc
how about PLAIN FUXKING TEXT - liljenny, on 10/12/2007, -0/+1On that site if you click "The Sleuth" you will see all the links say "hacked by gsy" in the menu and at the bottom of all the pages in there
- weizilla, on 10/12/2007, -3/+4over 20 different ingredients means it's too complicated for me to cook
- MasterChi, on 10/12/2007, -0/+1I looked on the "Soupman's" website and he did not have the Mulligatawny soup for sale so how did they even get a label for it if he doesn't sell that flavor?
- anymir, on 10/12/2007, -0/+1Well, the soup nazi is played by this guy: http://www.imdb.com/name/nm0859130/
- Karmalary, on 10/12/2007, -1/+2Copyright is indeed a Gray area when it comes to recipes. The official website states, "Copyright protection may extend to a description, explanation, or illustration, assuming that the requirements of the copyright law are met." It then goes on to say, "Copyright protection does not extend to names, titles, short phrases, ideas, systems, or methods." The best protection is to get ironclad non-disclosure agreements from everyone who has access.
- LarianLeQuella, on 10/12/2007, -1/+2Darn, now I'm hungry, and it's still a couple hours until Lunch. And the food court here has blech food.... Although, this site seems like a good one to bookmark.
- Anubis2051, on 10/12/2007, -1/+2Good news everyone, itchye has been banned!! now we can enjoy digg again without his ***** spamming!
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