Seattlest: For Becca, Perfect Popovers

Katelyn

Tue, 30 Oct 2007 16:57:31 -0800

These are opensource popovers, Z.

Michael van Baker

Tue, 30 Oct 2007 16:51:56 -0800

Z, e-vigilante. Comments first, looks like an asshole later.

Rachael

Tue, 30 Oct 2007 16:39:58 -0800

Z-- Thank you for your concern. However, the recipe is actually adapted from the 1971 Joy of Cooking-- their ratios are exactly the same as Cook's--however I've increased the salt. I understand your concern about failure to credit, however, with items as basic as popovers, the ratios (in this case 1 cup milk to 1 cup flour and 2 eggs) rarely change and you will be hard-pressed to find a recipe that is vastly different. If you have any further concerns, please email me directly: rachaelcoyle at gmail.

Z

Tue, 30 Oct 2007 16:01:00 -0800

This recipe is ripped verbatim from Cook's Illustrated. I've sent Cook's and their publisher mail pointing to this page. At minimum, you should give credit to whom it's due and credit Cook's. Why would you knowingly rip someone off? You shouldn't publish someone else's work without giving them credit. Instead of publishing the recipe, you should have provided a link to Cook's website or the cookbook you ripped it out of. That way, you can still have a post, but Cook's gets credit for their work.

Katelyn

Tue, 30 Oct 2007 10:18:17 -0800

When we were kids my best friend and I decided to make Yorkshire puddings in a muffin tin, and we ended up setting the oven on fire. My mom wouldn't let us bake anything with butter in it in her kitchen for (what felt like) years, and now I'm scared of hot oils + muffin tins. Maybe I should try popovers now that I have better fine motor control?