How to write a Big Damn Recipe... :)

How to write a Big Damn Recipe... :)

• julesong 16 years ago
  Iffen you're looking to write some recipes for the next installment (yay, a SEQUEL!) of Big Damn Chefs, there are some things you might want to keep in mind...
  
  --> Write the recipe in your own words - don't just copy/paste it from somewhere. It's best if you've actually made and enjoyed the recipe yourself at some point, so you know it's a good one. :) Please include any comments/notes about it (to personalize it!) at the beginning after the title. It works well for us if you "browncoat-ify" your recipe, both recipe titles and directions. Just make sure that the directions are still easily followed, and try to avoid vulgarities (unless they're in Chinese, eh?). :)
  
  --> If possible, include measurements in both American standard and metric (for our international Browncoat friends). A useful tool for converting is available at RecipeZaar: http://www.recipezaar.com/library/calc.zsp.
  
  If you'd like your recipe to eventually be an official submission to the cookbook, there are these things to keep in mind, too...
  
  --> We cannot accept completely anonymous submissions. If the recipe is from a book, please re-write the directions in your own words, include any changes you make (and who doesn't change a recipe?) and, preferably, create your own recipe title. (For more information, refer to US Copyright FL-122 at http://www.copyright.gov/fls/fl122.html.) We cannot accept recipes which are not yours which have not been re-written (such as Nathan Fillion's Bean Dip recipe which was published in Lux Lucre's Browncoat Guidebook).
  
  --> When submitting your personalized, Browncoatified recipe, we'll also need:
  * Your name (this will be printed in the book, so first, last, or a nickname, whatever you feel comfortable with).
  * The area in which you live (to show the diversity of our community). This is an international cookbook, after all.
  
  We can't guarantee that all the recipes that are submitted will be printed, but we'll do our best to get the best of them in and at least one from each author. All of them will go through an editorial process for basic errors and formatting.
  
  The submission deadline for "Big Damn Chefs Rise Again" will be in the early summer of 2008. Until then, we'll be having loads of fun talking food and Firefly in here! If you'd like to send off your submission at any point, you can send them to us at: submissions@bigdamnchefs.com
  
  More to come! :) Welcome to the community!
  
  --Julie/Julesong
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• julesong 16 years ago said:
  ...make sure that it's applicable.
  
  For instance, if you had a recipe you named "Simon's Beef Curry," can you tell us why it's Simon's in particular? Did he mention somewhere in the show that he was particularly fond of beef curry, or did we see him eating some?
  
  We saw Mal enjoying Shepherd Book's tomatoes from the abbey. We all know Kaylee loves hot cheese and strawberries (although probably not together, but I do have a recipe somewhere for a strawberry-cheese sandwich, I think). And how many times have we seen Jayne eating (ALL the time, and several times noodles)?
  
  See what I mean? :) If you name the recipe after a character, planet, or whatever in the 'Verse, try to make it applicable.
  
  Thanks!
  
  --Julie/Julesong
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• julesong 16 years ago said:
  If you have a recipe you think could be a good addition to the new cookbook, please re-write your recipe in a style that will fit Joss Whedon's "Firefly" universe as described above, then feel free to post it here! :)
  
  (If you need to make it a completely separate recipe here on GroupRecipes, that's fine. We just need to have the recipes "browncoatified," eh?) :)
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