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Now Buying Your Recipies

post #1 of 27
Thread Starter 

Hello, i am compiling an e book and i need ORIGINAL recipes. These will be for resale so i will need you to sign a resell agreement. please e mail me if interested. i will be paying 2-3 dollars per recipe thompsonjt22@yahoo.com

post #2 of 27

2-3 dollars ?

 

 

A starbuck coffee gets more money.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 27

Royalties baby, it's all about the royalties. None of this work for hire, particularly where you're just editing it together and didn't do the real creative work.

 

post #4 of 27

For $3 you can have my hamburger recipe, ground beef, salt, pepper

post #5 of 27

For a dollar more you can have mine.....bread butter pickles galore !

 

Your right  Phatch..all about the royalties.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 27

Who needs you as an agent? , I already get paid for my formulas and methods.And a lot more then $3.00

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 27

What constitutes an ORIGINAL recipe?

I took Petals recipe and changed the bread & butter pickles to a garlic dill.

Ain't that original?

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #8 of 27

How much for my virginity?

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #9 of 27
Quote:
Originally Posted by boar_d_laze View Post

How much for my virginity?

 

BDL


I think there has to be a demand for a product before you can consider sales...

post #10 of 27

Comedy should be left to the funny.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
Reply
What were we talking about?
 
http://www.cookfoodgood.com
Reply
post #11 of 27

I'm really curious what world the original poster lives in.

 

The nearest comparable publication (that is, short, "original" pieces) I can think of are those hotel rating groups. Don't know where they are, now, but in the 1990s they were paying $17 per rating---and you usually got meals and lodging comped as well.

 

Most professionals thought 17 bucks was pretty pitiful even back then. So you can imagine the reaction to a 2010 offer of $3 to write recipes.

 

It would be funny except I have no doubt this clown is going to pick up a bunch of people willing to write for him, just to see their recipes in print. Sad, really.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #12 of 27

I have a hot water recipe,, it's the base recipe for a bunch of other things, ...tea, ramen,,cocoa.. etc. But three dollars for such a versatile recipe seems a bit on the cheap side.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #13 of 27


Bet it don't rank up there with my recipe for instant water, Gunnar.

 

You start with a bunch of ice cubes........

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #14 of 27


 

Quote:
Originally Posted by KYHeirloomer View Post


Bet it don't rank up there with my recipe for instant water, Gunnar.

 

You start with a bunch of ice cubes........


   KYH, are you serious?

 

     Aren't you afraid of the ill effects of dihydrogen monoxide poisoning that a person may get?  You do know that  dihydrogen monoxide can be deadly!!!!!!

 

 

  I would caution anyone reading this thread...BE CAREFUL!

 

 

   stay thirsty my friends,

  dan

post #15 of 27

And here I was thinking the ice cubes recipe would be great in the microwave. Instant water with the speed of microwave radiation!

post #16 of 27
Thread Starter 

yeah your right i buy between 50 and 60 everyday and i make a shitload of money off of them, and yeah i usually pay between 20-30% of the profits to the person who submitted it to me sorry to waste your time....i suppose you are all too good for me anyway

post #17 of 27

lol..it's not so much that, but the idea that we are a bunch of hardy individuals that share info and hard earned experience to people we don't know already...without the idea of making a profit ('cept possibly Nicko who sells advertising to the site). If you were a serious poster with more then 2 posts behind your belt we would be behind you and encouraging the idea, and most of us would just like credit for the recipe and the idea behind the dish. You come off as a jackal scavenging the Internet for monetary gain off the heart of a good forum. I won't say your not welcome here..you are welcome as far as I am concerned....but don't insult us, please, we know what we are worth.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
Reply
post #18 of 27

That's because there are professionals  here who know how to make money themselves from their work and effort.

post #19 of 27

You do know that  dihydrogen monoxide can be deadly!!!!!!

 

Can it ever, Dan. Fairly recently, for instance, nearly 200,000 people were killed by it in just a couple of hours.

 

And, of course, a direct link can be show between deadly cancers and the presence of dihydrogen monoxide in significantly more than trace amounts.

 

Bringing it home to food prep, the presence of dhm at levels of more than 7% in food leads inexorably to spoilage.

 

Very dangerous stuff indeed.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #20 of 27

i suppose you are all too good for me anyway

 

You miss the point entirely, JB. It's not that we consider ourselves too good for you. What it is is that we know what we and are work are worth.

 

I've been a fulltime freelance writer for 30 years, and have never been insulted with such a ridiculously low pay offer, even when I was starting out.

 

As I said before, I have no doubt that you'll get people to submit recipes. But, by an large, they will be neither professional food writers, nor professionals in the food industry. And that's who you are talking to here at Cheftalk (along with serious home cooks, who also know their own worth).

 

There are food sites all over the net who's members would jump at your offer. This just doesn't happen to be one of those sites---which you'd have realized if you'd spent as little as ten minutes perusing the threads.

 

i buy between 50 and 60 everyday and i make a shitload of money off of them

 

No doubt you do. It's not hard when you're profiting to the tune of 80% from other people's creative work.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #21 of 27

Instant water with the speed of microwave radiation!

 

Now, now, Phil. You know better than that. From a quality standpoint all frozen foods should be defrosted slowly, in the fridge.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #22 of 27

Honestly, I'd charge $3 just to read and sign a contract. For another $3, the most you'd get is conjecture about a simple, untested recipe that should hypothetically work out. Guess what half the results when you add "recipe" to google give you? This same unreliable crap. By not paying for quality you short the customer who receives these recipes, you underpay those giving you the ideas, and you destroy your own reputation. No reputation means slim chances of seeing any royalties, so you won't get recipes with effort put into them, and the cycle continues. Who wants a part in that? I sure don't.

post #23 of 27

It's an e-book by an unknown. It's all hype and clickbank crap.  There are no royalties, it's all e published and whatever sells is what the person collects. .

post #24 of 27

NOT TO GOOD,   JUST TO SMART TO DEAL WITH A LEECH.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #25 of 27
Quote:
Originally Posted by jbthomp View Posti suppose you are all too good for me anyway


I think we are, definitely. Personally I do consider myself too good for you anyway. And as far as I know most of the people on this forum are better than me, so that makes them too good for you as well. In fact they're so good they won't acknowledge how good they are, but trust me, they are better than you. They share knowledge they've accumulated over years and years of honing their craft, for free. You share knowledge that's not yours, that you've accumulated within mere days (per your words), on the cheap, for money.

post #26 of 27
Thread Starter 

lol chefs are like doctors they all think they eat mud and crap out gold, but there are only a few that deserve a second look. i apologize my intent was not to rip off anyone here

post #27 of 27

Well...............yeah, I'll accept your appology.

I know your comment about "50 and sixty per day," and " Make a shitload of money" was all off the cuff, you weren't figuring on everyone crapping on you.

 

But like Gunnar says, you've only had two posts and have not comented on any previous threads, you're here for one reason, and one reason only. Kinda like walking into a bar with a bunch of guys watching the Superbowl, and trying to sell them life insurance--just doesn't fit in at all.

 

Then again, we're not doctors.  Pizz a doctor off, and they'll fix you but good--those boys earn big bucks and have a lot of clout.  Pizz a Chef off, and then go write a blog about it....

 

While back we had a new poster wanting a ghost writer for "ethnic recipies", think he offered something like $20 per recipie, and it sure sounded like he was contracted by a large spice co. or a supermarket chain for some kind of recipie guide or brochure, because he was wanting stuff heavy on ethnic spices.  No one responded anyway.

 

What's a recipie anyway? 

A list of ingredients.

 

I've got literally thousands of them, with no instructions.  Many of them were given to me with the assumption that I knew all the techniques required, and I have recorded them in the same way--just a list of ingredients..

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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