What does DL think of people who refuse to share recipes?

I can make my own raman noodles, thanks.

People who refuse to share recipes are just trying to prevent Greg's plagiarism.

^ 🥱

People who don't share recipes are control freaks.

If I find a recipe that's perfect, I share it with everyone because I want everyone else to enjoy who wonderful it is.

I share it even if they haven’t asked.

There’s only one solution, search online, find her recipe and then top it.

She probably got it from Cooking.com or The Prairie Ho or some vapid site that spends 1500 words on an unremarkable backstory.

Does it have Cool Whip? Because online it looks like 5000 incarnations of the same recipe. To make it better use fresh whipped cream

Did someone say a delicious no-bake banana pudding?

^^^ My favorite part of the recipe:

[quote] To reduce calories, I used skim milk, fat free Cool Whip, as this does not affect the taste at all but if you prefer the full calorie flavor, that’s certainly ok, too!

That white trash pie recipe a DLer posted in June was sure a hit.

In my grandmas last days, I drove up a few states to be with her and my parents. I made that pie for them a few times, and I made it for other family members during that time.

After I went back home and things went back to normal, it seemed like my mom was making them for everyone in their neighborhood, too.

Yes. My ugly-as-sin, can't-cook-worth-shit, sister-in-law used to bring "California Dip" to every family function and act like it was some big fancy secret. It was an envelope of dry Lipton Onion Soup Mix stirred together with full-fat sour cream, served along side a bowl of off-brand Ruffles. She'd sit there on her enormous fat ass like the Cheshire Cat, smirking like she did something with this fucking "recipe."

I bet that’s it R8 because my sister said it was just 4 ingredients. I’m going to make it this weekend and see how it is.

r12, whipped cream or CoolWhip?

I'll share if they ask. I don't share on DL much anymore because I don't want it to show up here redone as "Gerg's Simply Scrumptious Cum Cake" or something. You know the cunt would.

[quote]and put my name on it so they’ll remember where they got it from.

I bet you check up on them too, don't you? "Just calling to see how it went".

My mother shared a recipe & the lady took credit. She doesn’t share anymore. Said that’s the rule. Martha StewRt was called out by Julia Child for doing the same thing. So maybe that?

If you have a great recipe for bread pudding, come sit by me!

Look up Paula Deen's recipe for banana pudding. Yes, I know she is a horrible racist and I know she probably stole the recipe from someone else, but honest to god it's good and decadent as hell. It has cream cheese, condensed milk, milk, Chessman cookies, whipped cream from scratch and each bite is about 1000 calories.

I adore a well-made pain perdue.

[quote] My mother shared a recipe & the lady took credit.

The very idea.

[quote] I don't share on DL much anymore because I don't want it to show up here redone as "Gerg's Simply Scrumptious Cum Cake" or something. You know the cunt would.

R14, you give me way too much credit.

Please, do share some of your recipes with us.

I'm aching to see them.

^I wish I weren't this way, but I would be so beside myself with guilt that I couldn't enjoy that. Regular banana pudding is 'bad enough.'

In all seriousness, I really don’t give a shit!

[quote]I adore a well-made pain perdue.

Is it made with chicken?

When would you ever bake a banana pudding?

Damn auto correct!

Yes, R24, I am well aware that it is pain perdu.

R18 that is definitely not Paula Deen's. She took that because I saw that recipe way before Paula Deen was around.

Last recipe I posted here was some years ago. I too-die-for lemon trifle and lemon-pineapple mousse that my mother had from their days of being in a gourmet club. Anyone remember those from the 70s? Sounds fun. I think at some point they were resurrected as "underground dining" in the late nineties/early 2000s.

Sorry, to-die for.

Lol R11 that's the exact recipe on the Liton onion soup box. It's called "onion dip". She's got balls to try that so blatantly.

***shocked gasp***

r25, when would you [italic]not[/italic]?

My great aunt, by blood, owned a tavern and had a sauce recipe for beef brisket. Although she was very generous and loving, she didn’t share the recipe. She took it to her grave.

Years later, I asked her daughter about it. She told me some of the ingredients, but couldn’t fully remember the recipe.

Reminds me of the scene in In and Out where the old lady confesses to serving a dead woman's rice crispie bars, having stolen the recipe. I shudder at rice crispie bars at a wedding reception though.

I'm happy to share recipes - if asked. Otherwise, I wouldn't impose on people. But then to me it's just a recipe, not a self-esteem builder.

^^^Please discuss this with Gerg then, please.

I'd rather stick needles in my eyes.

I can see why some family recipes are guarded. I know someone who had a killer key lime rum cake in her family. One day she baked a bunch and took them to our little farmers market and gave out samples. Every one of them sold. This continued every weekend until she finally had so many demands she opened a shop and started up a business selling those cakes. I've tried and tried to duplicate but have yet to succeed.

I asked someone why her guacamole was so delicious. She said, "So many people have asked me, but I never share my recipes (smiling)". I told her to go fuck herself.

I do share recipes. I don't like it when people won't share recipes. I see it as a sign of being insecure. (People love me for my famous banana pudding. If I give away the recipe, people will love _____ instead of me.)

Good obsevation, R39. They may indeed love you for your XYZ dish, but they'll dislike you twice as much a by acting like it is too good to share the recipe!

I've asked people for the recipe before, because, as a cook, I know it is a very high compliment-- I often have zero intention of making it myself (I have my own tastes and methods), and I certainly wouldn't make anyone else's recipe to the letter, anyway-- but asking for the recipe is simply a way to show interest in another person who put effort into making something.

I don't think I've been able to suppress an eye roll when someone says it's a secret-- bitch, I was just being nice!

^I shouldn't have said "I have zero intention of making it myself..."

I sometimes have an intention of making it myself, but not to the letter of the actual recipe-- sometimes I just want to know the seasonings or how to assemble something, or determine which ingredient is giving a texture, then I apply that formula to something else. Regular cooking enthusiast stuff.

Do guitar players not show other guitar players a technique when asked? Do woodworkers? I'm. sure there are some, but they must be regarded as such full-of-themselves assholes in their circles.

I can't imagine refusing to share a recipe. I'm laughing just thinking about a frau's outlandish sense of self importance.

Ancient Chinese secret!

[quote] Do guitar players not show other guitar players a technique when asked? Do woodworkers? I'm. sure there are some, but they must be regarded as such full-of-themselves assholes in their circles.

At my old workplace, I was helpful to a new coworker. Answered all her questions, gave her whatever materials I had.

I was looking at some documents, trying to read them and trying to read signatures (medical people). My new coworker saw me struggling to decipher these signatures. Turned out she had this "key" of all these undecipherable signatures with the names, typed on the side, but didn't share that with me.

I also invited this bitch to a lot of parties & introduced her to people. One Halloween, she made plans to go out with people that I introduced her to. She fucking didn't invite me. I blame all of them, frankly. (Her AND my supposed friends.)

Maybe she objected to your filthy mouth, r44.

God, to be paid by the hour.

[quote] Please discuss this with Gerg then, please.

Give me a break.

I am only too happy to share my recipes. And I will continue to do so.

Impose. Impose your recipes. And your ugly self. Freak.

R48, you sound like a truly lovely person.

Thank you for your response and encouragement!

For everyone else: I apologize if my recipe sharing feels like an imposition.

Please do tell me if I'm imposing myself.

That is not my goal.

And right on cue, our resident "world famous recipe" troll is attempting to hijack this thread and make it all about "It". With the usual pendulum swing of "prim and proper" to "passive aggressive".

Oh, I pity you, R51.

You simply cannot read or comprehend.

I was just replying to R14's kind sentiment:

[quote] I'll share if they ask. I don't share on DL much anymore because I don't want it to show up here redone as "Gerg's Simply Scrumptious Cum Cake" or something. You know the cunt would.

R51, I have every right to respond to people who mention me and say such things. This is not hijacking.

You really are mind bogglingly stupid. Seriously. You are.

Furthermore, you love my attention, otherwise you wouldn't be so quick to respond to anything I post.

I am happy to give you all the attention you desire.

And to clarify and correct what R51 said:

[quote] With the usual pendulum swing of "prim and proper" to "passive aggressive".

I am not "prim and proper"—I am polite, interesting, kind, and generous.

Neither am I "passive aggressive"—I am aggressive. I have no desire to be passive about it.

Lastly, why the quotation marks, R51? Do you even know what quotation marks are for? Next time you write "passive aggressive" just write it. Seriously, no quotation marks.

If R51's speaking is nearly as clumsy as his writing, then I suggest he have a native speaker of English following him around to help translate what he tries to say.

Pathétique!

Come on, R51—you know you're dying to respond to me and be the recipient of my negative attention.

I'm waiting.

Is it not able to create its own threads anymore R51? It now has to try and hijack others?

A lot of my recipes are from cookbooks, so I just tell people what book to look in. It’s especially easy now with the internet.

On ones I made up myself, I usually give a good verbal description. I don’t always know exactly how much I use of things, and I tell people that.

Mainly I refer people to certain cookbook authors: Marcella Hazan, Giuliano Bugialli, Joy of Cooking, Fanny Farmer, Ina Garten, Lucinda Scala Quinn, some Alice Waters or Martha Stewart.

I certainly am able to create threads.

Other people hijack these threads when they simply start posting insulting things about me.

Your criticism is misplaced.

Apologies, R56, you are asking R51 if I am able to create posts.

I'll let him respond to you.

It will be far more entertaining that way.

Technically, r52, r14 wasn't referring to you, as he/she wrote "Gerg."

J/S!

In what universe is banana pudding a baked recipe?

Or even cooking, stovetop?

Banana Pudding is a lowbrow dessert straight out of Flyoverstan. There shouldn't be any haute cuisine expectations out of it. It's already a 'no bake' recipe: crushed Nilla Wafers, bananas sliced into coins, instant pudding (either Banana Creme, or Vanilla with a bit of Banana Extract added to it). And Cool Whip. It doesn't need 'real' whipped cream.

Pulse the Nilla Wafers in a food processor; set aside. Peel the bananas, about seven to ten of them, slice into coins, and place in a big mixing bowl. By batches, blend a couple of boxes of instant pudding (the size that take three cups of milk each), and pour into the bowl with the bananas. Stir. Open the Cool Whip.

In a large plastic container with a lid (I use an empty ice cream container from Walmart, the big square ones), place a cup to a cup and a half of the crushed Nilla Wafers, just enough to cover the bottom of the container. Spoon two to three cups of banana pudding over that. Add a layer of Cool Whip, maybe ½ to one inch thick. Repeat layers until the container is nearly full to the top; if possible, make the last layer Nilla Wafer crumbs. Put the lid on it and refrigerate.

My best friend's dad has esophageal cancer, and has been undergoing chemo and radiation therapy. For perhaps three months, he couldn't eat anything, and was being fed by a tube in his side. Once he'd recovered sufficiently to be able to eat again, my banana pudding was one of his requests. I've been making this stuff for him across the summer, a container every three weeks or so. I just made a batch last night.

[quote]I am not "prim and proper"—I am polite, interesting, kind, and generous.

If you have to tell people you are, you aren't.

[quote] If you have to tell people you are, you aren't.

I don't have to tell people. Most people would agree with me.

I was simply saying that I am not prim and proper.

Thanks for coming.

We just share the recipe and leave an ingredient out.

Exactly R62. R51 I'm not sure if it can create its own threads at the moment or not. I'm sure we will find out this weekend though. Perhaps "it" finds it can get more engagement slumming it in other threads. The "dressing for salad" thread kind of fizzled out with it responding to itself.

R65, you are very amusing!

Dumb as a post, but amusing nonetheless.

I happily share my recipes, so of which came over on the boat with my immigrant grandparents and parents.

I automatically dislike anyone who won't share.

This no bake Magnolia Bakery Banana Pudding is very good. I've never been to Magnolia Bakery so I don't know if it's authentic but like I said, very good.

*some of which

Virgil’s, off Times Square, has the best banana pudding I’ve ever had.

There are two types of desserts called banana pudding.

One is a triffle made with whipped cream. The other is a baked custard with a meringue topping. Cooking the banana makes a great difference in the texture and flavor.

True southern banana pudding is always with a baked meringue topping served at warm or at room temperature, no matter what Paula Dean says.

Bottom drama.

Secret family recipes from grandma Nestlé Toulouse.

I think you have to grow up eating banana pudding to crave it and want to eat it.

I just add "one tablespoon of tarragon" to every recipe I share, and that takes care of the would-be imitators.

Silly me.

I didn't have my reading glass on.

No-bake banana pudding with a mysterious, super-secret, perfect dish?

There's Google, doll.

Nothing, never thought about this in my entire life.

[quote] I don't share on DL much anymore because I don't want it to show up here redone as "Gerg's Simply Scrumptious Cum Cake" or something. You know the cunt would.

R14, you are too quick to give yourself credit.

That would only happen after careful and thorough testing, taste correction, focus groups, and a re-write.

By the time it made it to DL, it would be a mere shadow of its original identity.

I think DL has a bigger problem with the ode that share their recipes all too willingly. Witness : [quote] I am only too happy to share my recipes. And I will continue to do so

On a side note, I have a friend a bit like Gerg, but instead of sharing recipes, he will excitedly tell me what he cooked the night before. Mind you that I have been cooking for him and our friend group for over 20 years, he started about 6-7 years ago when he got a subscription to Blue Apron.

When I first met this friend his refrigerator was used for his Brita pitcher, cigarettes, and condiments he’d use for his takeout food. Now he’s telling me about the wonder of spices like cumin and tarragon.

I know I sound a bit cunty complaining about this. I’m glad he’s excited about cooking and comfortable sharing it all with me. I just wish he was a bit more self-aware to realize he’s not an expert, nor the only, chef around.

If the person who doesn't want to share is a senior citizen, their behaviour is part of their generation. I would just let it go.

I can almost always find recipes for dishes I’d like to make at home, yet often food bloggers add paragraphs of irritating content to scroll through before you actually see the ingredients, cooking time and temperature, and steps.

Fortunately they now offer an option “Jump to Recipe”, so they must know the long introduction is irritating.

Unless you are a professional bakery or restaurant with your livelihood depending on some secret formula, you have no business guarding your recipe as if it were the code to an atom bomb.

Just share — ingredients are only half the job, anyway. The rest depends on skill, tools used, type of stove or oven, etc.

[quote]I just wish he was a bit more self-aware to realize he’s not an expert, nor the only, chef around.

That’s Greg’s job, right?

Yes, but believe me - no one will ever ask.

Has that jackass been banned or something?

R79, that's exactly why people loathe Gerg.

[quote] [R79], that's exactly why people loathe Gerg.

Well that’s a relief.

I was concerned it was for some other more serious reasons.

[quote] I can almost always find recipes for dishes I’d like to make at home, yet often food bloggers add paragraphs of irritating content to scroll through before you actually see the ingredients, cooking time and temperature, and steps.

Yes—that’s how they make money.

^^Gregs KNOWS. He's in the business.

People who don't share recipes are ridiculous. People who don't take no for an answer are dicks.

Greg's recipes are delicious. I am grateful that he shares them with us.

Gerg and his multiple sock puppets are running this site into the shitter. Maybe that's its goal. Oh, and Gerg, I cannot see your posts but by all means blather away.

^ Thank you, Greg.

I like your name.

R92, I have not even one single sock puppet.

The truth is, it’s losers like you who are running this site into the ground. Not me.

Have at it, but reflect occasionally on how pathetic you are.