h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Let me introduce myself. I'm a cheese slut. That is, I adore all kinds of cheese. I like this recipe http://www.h2g2.com/A485273 because it's a relatively easy way to make your own fresh mozzarella. Think of all the people you can impress at your next dinner party when you offer them a slice of homemade cheese!

Take a look at this entry, and let me know what you think.

Thanks!

This recipe apparently uses American measures. This should be made clear.

The conventions for recipes in Britain are different. Liquids are measured by volume, but solids such as salt are measured by weight, not in cups. Many people in Britain would not know what you mean when you say a cup. Also, American pints are a different size from British ones, and many people would not know what a quart is.

Are the degrees mentioned F (Fahrenheit) or C (Celsius)? Please specify, as both systems of degrees are in use at present.

I'm not suggesting you rewrite the recipe in British units, I just think you should point out these things with an explanatory note.

For reference, an American pint = 16 American fluid ounces. A British pint = 20 British fluid ounces. The two fluid ounces are almost the same, near enough to make no difference.

Thanks, Gnomon. The conversion problem never occured to me. I apologize in advance to any British researchers!

Good one, Fraulein Grafenberg!

You might want to add the information that genuine italian mozarella is not made from cow milk, but from buffalo milk. I have no idea about the availability of buffalo milk in different parts of the world, however.

On the other hand, if it tastes good, who cares?

You write in one of the footnotes that the recipe is taken from Sunset Magazine, June 1989. This might fail to comply with the copyright regulations of h2g2. I hope that someone will be able to sort that out, because I'd love to see that Entry in the Guide!

Hmmm...I thought once I noted the origin of the recipe that any plagarism issues would naturally resolve themselves, considering I didn't invent the original recipe myself, claiming credit for it would be wrong. However, I've had it long enough that I was able to write it with my own words and a lot of my own instructions. Trial and error refined the chesse making process. I'll go find entries on copyright infringement....

Gnomon - the two ounces are *exactly* the same - it's the pints that are different!

It's great to have this recipe (in rural Ireland it's hell getting hold of decent mozzarella) - I'll have to give it a try! If you have used this recipe for ages and now can do it from memory, and if the instructions are how you do it, described in your own words and not verbatim from the magazine, I think that counts as "fair adaptation" and you're in the clear. Otherwise there wouldn't be *any* new recipe books being published!

GVI

Global Village Idiot,

1 US fluid ounce = 1.040 842 731 UK fluid ounces

1 US fluid ounce = 29.573 529 57 ml (cubic centimetre)
1 UK fluid ounce = 28.413 062 50 ml

Really?!?
Do they have heavy water over there??

I stand, or rather sit, corrected - not to mention aghast

Global, that's what I was thinking (regarding recipes--except for some of the goofy modern ones, such as mackerel encrusted in hand-picked Turkish almonds and hemp seeds with a lamb's liver and pomegranate sauce, garnished with baby snowpeas and sauteed sea slugs...) no recipe book can be said to be original and new.

Is there any equivalent in the UK for a cup? Will British researches know what I am talking about?

Bleah... sauteed sea slugs...

This article made me hungry - yes, I'm a cheese slut too. Cheese & chocolate are my two weaknesses, and I don't keep them in the house unless I plan to make a pig of myself!

I think this article is ready to go in the Guide as-is... Good job!

- Lentilla

You're right

Congratulations. This thread will shortly be moved out of the Peer Review and the entry will be on its way to being edited for the Edited guide. You will be emailed by the editors when this is so, letting you know when your entry makes it in. Please be patient though as there is a bit of a queue.

You're speaking my language, Lentilla. No, not Esperanto, but cheese-and-chocolate. I understand the temptation of making a pig of one's self with the items in question in the house.

That's why I only ever have one of the two at home!

Posting 11:
>>Congratulations. This thread will shortly be moved out of the Peer Review <<

If that was the recommendation posting then my idea of 'shortly' seems to be wrong !?

Editorial Note: This thread has been moved out of the Peer Review forum because this entry has now been recommended for the Edited Guide.

If they have not been along already, the Scout who recommended your entry will post here soon, to let you know what happens next. Meanwhile you can find out what will happen to your entry here: http://www.bbc.co.uk/h2g2/guide/SubEditors-Process

Congratulations!