I'm quite food-oriented. Food seems to be a primary source for both enjoying God's blessings, and blessing others, so I feel justified in using a large amount of brain space to think on edible matters.
I have a general Recipe Philosophy which I always assumed was the unspoken set of rules, but perhaps I've been wrong all these years. So I'll spell it out, and see if you agree wholeheartedly, or vehemently disagree:
1. I believe recipes are for sharing. Why withhold something wonderful from those who enjoy it? Unless you are getting paid large sums of money to develop and provide these recipes to some big-name client, I see no point in keeping them a secret.
2. I also believe that when you are the recipient of a recipe someone has shared with you, it's common courtesy to not make that particular recipe for the donor's circle. For instance: My mother is world-renowned for her pies and flan. (Well, almost world-renowned. All my relatives know about her skills, and that's quite a crowd.) She graciously passes down her recipes to me. But I would never be so bold as to try and duplicate her recipe and take it to, say, a family reunion. I would, however, take her recipe to my church potluck, a MOPS gathering, or to my Bible study group. What's the difference, you say? Well, those aren't her circles, and they never will be. I'm not in danger of trespassing her recipe territory, so to speak. And I usually go so far as to give her credit whenever someone compliments the dish, especially if they know her.
Now, just to clarify, I'm not talking about general recipes that everyone knows how to make. If I bring my chili on the same day you bring your chili, that's no big deal. I'm talking about the more distinctive recipes.
Am I wrong to think that if someone is known for a certain dish among a particular crowd, it's almost like "stealing" to take over their recipe and use it for that same crowd? It's never happened to me personally, but I've been surprised to hear of it happening to others.
So do you follow these same unspoken rules, or am I taking these recipe rules way too seriously?