FAQ and Disclaimer
I hope this page answers some of your questions about the
recipes on my site. It also covers some of the more common
beverage questions I've received. If you
have any questions, please
Are these your recipes?
Most of these recipes are not "mine" and I did not
originally create them. The majority of these recipes came from
the MasterCook mailing list and other cooking related newsgroups.
The rest came from friends, family, visitors to this site, and
recipes I've picked up and tried along the way.
Have you tried all these recipes?
No. I like to collect recipes and share them with others by
making them available on my Web site. I don't test out each
recipe (I'd weigh 500 pounds if I tried all those cheesecake
recipes!) and many times I don't even read through the recipe
because the title is intriguing enough to make me want to save
the recipe to try later. Although I have not tried every single
recipe, I have tried many. I'll do my best to answer your
Are you a professional cook?
Hardly. I'm a technical writer and this Web site is my hobby.
I mainly like to bake desserts and try out new tasty recipes for
dinner. Growing up, I watched
my dad cook and
learned from him, but I still have a lot to learn.
I tried a recipe that was great/awful. Do you want
to know that?
Yes, definitely contact
me. I really depend on people who write back with comments
to improve the site. The best feedback I receive ranges from
"that was great" to "it was good, but I changed a few things to
make it better...here's what I did" to "that recipe simply did
not work and here's why." On the other hand, please refrain
from sending me angry e-mails about recipes you've tried that
were not successful. I will ignore e-mail from people who blame
me for ruining their dish. It's fine to be upset, but don't take
it out on me.
How do I save or download a recipe?
Refer to the instruction I've provided on how to
Why is this page also called a Disclaimer?
According to the Cambridge International Dictionary of
is a statement that something is not true or intended. In other
words, if you are a company or person who has a registered
trademark or copyrighted material, and you have found me in
violation of trademark or copyright infringement,
contact me immediately and
I will take the appropriate action necessary to comply with the
law. I maintain this site because I enjoy it, not to steal
business from others.
Hey, that's my recipe! Why are you posting my recipe?
I want to give credit where credit is due. If I miss someone
please accept my apologies and
contact me so I can correct
the mistake by either removing the recipe or by giving you
credit. This includes errors in accidental trademark or
Is that really an Olive Garden recipe?
Probably not. The Olive Garden recipes on this site
are known as "copycat" recipes, which means someone created a
recipe to recreate an original recipe.
Do you have a recipe for the Olive Garden's Pasta e Fagioli?
If you are looking for a copycat version of the
Garden's Pasta e Fagioli, refer to Top Secret Recipes.
I'm not permitted to post their recipes for legal reasons.
I own a Web site and would like to use one or more of your
recipes. Can I link to or copy the recipe?
I have no problem with you copying recipes from my site and
posting them on your site. If you would prefer to link to a
recipe on my site directly, that's fine too, but please note
that the next time I update my site, the URLs might change and
you might find a broken link on your site. If this happens,
contact me along with the
exact name of the recipe and I'll give you the new URL. Also, do
not link to every single recipe on my site. A few links is
flattering, but when your entire recipe site consists of just
linking to all the recipes on my site, that's poor Web etiquette.
I want a Web site and would like to copy your files. What
will happen if I do this?
Don't do it. I will send you a polite e-mail letting you
know that you cannot steal the HTML files from my site and to
remove those pages from your site immediately. The
recipes may not be copyrighted, but my Web site is. People who
steal portions of my site and then pass it off as their own work
are in violation of copyright infringement. I do not take these
matters lightly. See the Wall of Shame
Can I use one or more of your recipes in my publication?
It really depends on a recipe by recipe basis so it's best
if you contact me so we can
discuss this further.
Q: I'm confused about the differences between apple cider in
the US versus the UK. Does it contain alcohol? What's the
difference between apple juice and apple cider?
A: From http://www.history-of-cider.com/:
In Europe, "cider" refers to fermented apple juice that
contains varying levels of alcohol. In the USA, fermented apple
juice is known as "hard cider;" unfermented, freshly expressed
juice is called "sweet cider."
Apple juice and apple cider are both fruit beverages made
from apples, but there is a difference between the two. Fresh
cider is raw apple juice that has not undergone a filtration
process to remove coarse particles of pulp or sediment. It takes
about one third of a bushel to make a gallon of cider.
In the United States, apple cider refers to the unprocessed
liquid that you get from apples. The apples are washed, cut, and
ground into mash before being pressed. The resulting cider usually
contains apple pulp and is dark, brown, and cloudy. The beverage
is perishable and must be refrigerated. If this liquid is
filtered and further processed, the resulting product is apple
juice, which has a longer shelf life than cider.
In England, apple cider is an alcoholic beverage that is
produced when the juice from freshly pressed apples is allowed
to ferment. It's sometimes referred to as "hard cider."
Q: How do I make a drink that uses "parts" instead of
A: Don't let the number of parts confuse you. It's just a math
problem. Let's say you want to make the following recipe:
3 parts sweet and sour mix
1 part tequila
1 part cointreau
For every 3 measures of sweet and sour, use 1 measure of
tequila and 1 measure of cointreau. For example, if you are using
3 ounces (3 parts) of sweet and sour, you'd use 1 ounce (1 part)
of tequila and 1 ounce (1 part) of cointreau. If you are using
6 ounces of sweet and sour, you'd use 2 ounces of tequila and 2
ounces of cointreau. Or let's say you have 3 cups of sweet and
sour. You'd use 1 cup of tequila and 1 cup of cointreau.
This is a really flexible way of making drinks because you
can make any amount you want.