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{
"from": "system",
"value": "This is a cooking forum thread titled: What makes manufactured marshmallows harder to absorbed ?",
"loss": false,
"prefix": null
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"from": "human",
"value": " The reason why i make that question is because i want to make crispy treats using homemade marshmallow,\nthe issue : when it melts and something crispy is added, the melted marshmallow gets absorbed into the crispy thing, and eventually becomes soggy.\nIt is very different from factory-made marshmallows which are difficult to melt and are not absorbed by the crispy thing, the crispiness remains intact and crunchy.\n\nWhat makes manufactured marshmallows not easily get absorbed ?\n\nMy ingredients to make homemade marshmallow : gelatin, modified corn starch, sugar, fructose, water.",
"loss": false,
"prefix": "padakunci:"
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"from": "gpt",
"value": " I'm not sure what the answer is but I don't have that problem when making Rice Krispie Squares. Once set the rice absorbs the marshmallows. There is butter added to the marshmallow when it is first melted and perhaps that helps.\nI always thought the reason for the butter was simply to keep it from sticking to the pan. Of course it does anyway, but also adds a tiny touch of salt taste to it.\n\nOr perhaps it is the crispy thing that is the cause. Have you done it both ways? Do you find it softens with your homemade but not store bought?",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "human",
"value": " The manufacturer may have a different version of \"that crispy thing\", a version that doesn't absorb marshmallow.",
"loss": true,
"prefix": "taxlady:"
},
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"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI'm not sure what the answer is but I don't have that problem when making Rice Krispie Squares. Once set the rice absorbs the marshmallows. There is butter added to the marshmallow when it is first melted and perhaps that helps.\nI always thought the reason for the butter was simply to keep it from sticking to the pan. Of course it does anyway, but also adds a tiny touch of salt taste to it.\n\nOr perhaps it is the crispy thing that is the cause. Have you done it both ways? Do you find it softens with your homemade but not store bought?\n\t\t\n\n\nAre you ever comparing your homemade marshmallow crispy treats VS manufactured marshmallow crispy treats ? for me i already did, and yes i added butter too, i test it with same cereal or another crispy things.\n\n- Manufactured marshmallow take more long time to melt + they don't get sticky in pan. My pan still clean after I melt the marshmallow and added something, It's so much fun to make crispy treats using store-bought marshmallows, no hassle at all. The crunchiness lasts forever\n- Homemade marshmallow melt faster and so sticky in pan even added butter, when something crispy added, The crispiness only lasts for 12 hours after that it becomes soft.",
"loss": true,
"prefix": "padakunci:"
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"from": "human",
"value": " My DIL does homemade marshmallows on occasion. I never have. Grew up using the other stuff so that is my go to. Although I do know hers are very much more \"softer\" and I can imagine that they melt rather fast. \n\nHonestly, other than for toasting over campfires only other use I have for them are the Rice Krispie treats.",
"loss": true,
"prefix": "dragnlaw:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any authentic energy bars?",
"loss": false,
"prefix": null
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"from": "human",
"value": " I am sick of buying energy bars only to find out they are glorified candy bars. Any healthy energy bars out there?",
"loss": false,
"prefix": "georgevan:"
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{
"from": "gpt",
"value": " I'd say runners load up on carbs to keep their engine running. \n\nIdeally unprocessed or mildly processed whole grains and beans. Something like thick cut rolled oats or grain flakes, some red beans or white beans. Some date paste or honey to hold it together. Spice it up to get anti-oxidants, cinnamon, cocoa. Add in some seeds or nuts, like walnuts, flax, chia, hemp, or sesame seeds. Press them into a bar shape.\nI don't have a recipe for them, sorry! \n\nLarabars are supposed to be pretty healthy. They have a large range of flavors. https://www.larabar.com/our-products/larabar",
"loss": true,
"prefix": "blissful:"
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"from": "human",
"value": " i look for ones with a lot of fiber and low carbs. low fat too. it takes some looking around. are there better nutrition options? sure. but this is packable and storable and something i don't eat every single day.",
"loss": true,
"prefix": "HeyItsSara:"
}
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{
"from": "system",
"value": "This is a cooking forum thread titled: Bratwurst vs pork sausage in toad in the hole?",
"loss": false,
"prefix": null
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"from": "human",
"value": " Gonna make toad in the hole for the first time ever (yeah I've never made it before but NOT ANYMORE) and I'm confused. Most recipes call for pork sausages, but the only \"pork sausage\" I can find at my local grocery is either ground pork sausage (Italian, spicy, or plain) or bratwurst. I chose bratwurst cause that's all I could find (a one with cheese in it, as we like cheese, and there also wasn't one plain). What kind of sausage is traditionally used in toad in the hole? I wanna make sure I'm making it as potentially \"right\" as I can cause I like seeing how different culture's traditional food tastes, at least in the future.\n\nAlso your guy's onion gravy is to die for. Y'all are doing something right across that big old pond! As an American/Southern baby, I grew up on the turkey/sawmill kind, but never though to smother gravy in onions. Genius.",
"loss": false,
"prefix": "BAPyessir6:"
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{
"from": "gpt",
"value": " I don't know about other parts of England and whether or not she changed it for whatever was available in Canada, but my late MIL made it with plain ole breakfast pork sausages. It was delicious. \n\nas a side note, Italian sausages, mild or spicy, weren't common fare in our grocers until the last couple of decades. At the same time bratwurst was a specialty sausage although available, was considered to be more from across the Channel than British. \n\nIn Germany I had knockwurst or bratwurst as a street food with their mustard (don't think it was Dijon, but very similar). I thought they were great and made our North American Hot Dogs look like complete total wimps!",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " American toad in the hole. \n\n\n\nToad in the hole, we learned to make w/o any sausage, that is just how we ate them since I was a child, just the buttered bread and egg. That spans 50 years at least.\nBritish toad in the hole. \n\n\nEnglish/British/European toad in the hole.\nWhile we loved cheddar brats, and i'd make them in a minute if we still ate them. Did I say loved? LOVED them. \nThe European type of sausage i'm not sure about, surely someone here knows what kind of sausage is traditional for European Toad in the hole.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " My toad in hole!",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "human",
"value": " I’ve made it before with Irish/british bangers, which you can find quite easily here \n\nYou could make it with just supermarket breakfast sausage like Johnsonville or Applegate farms",
"loss": true,
"prefix": "jennyema:"
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"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tAmerican toad in the hole.\n\n\nToad in the hole, we learned to make w/o any sausage, that is just how we ate them since I was a child, just the buttered bread and egg. That spans 50 years at least.\nBritish toad in the hole. \n\n\nEnglish/British/European toad in the hole.\nWhile we loved cheddar brats, and i'd make them in a minute if we still ate them. Did I say loved? LOVED them.\nThe European type of sausage i'm not sure about, surely someone here knows what kind of sausage is traditional for European Toad in the hole.\n\t\t\n\n\n\nYep, that's what Toad-in-a-hole was to me as a kid. I didn't learn about the British one until maybe 20 years ago. \n\nI've never actually had the British version, but it looks like good comfort food to me. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "human",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tMy toad in hole!\nView attachment 70087\n\n\n\nThat looks like my ***'* ****** box!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Not sure about what you find in the supermarket where you live, but breakfast sausages and bbq sausages are all made from pork (or pork “derivatives”) and sawdust here down under",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThat looks like my ***'* ****** box!\n\t\t\n\n\nI assure you it tasted way better.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " Unless otherwise specified, bratwurst IS pork sausage.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tUnless otherwise specified, bratwurst IS pork sausage.\n\t\t\n\n\nSir LOB - true, but further defined, it is a TYPE of pork sausage. There are many types. From many different countries. \nMost 'wurst' (German for sausages) are made with pork and there may be other meats also included from beef to veal to ??? The meats could be chopped, minced, ground. Processed in some manner, often smoked, with a variety of spices and herbs. \n\nEnglish breakfast sausages are pretty much all sold raw. And there are many types, depending on the pig breed, etc. Also the variety of the spices and herbs used.\n\nBreakfast sausages are generally consumed at breakfast. Wurst are consumed at most other times although I believe Weisswurst is popular mornings.",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tI assure you it tasted way better. \n\n\n\nHave you ever made of these?\n\n\n\n\n\nThey are perfect for kid's birthday parties!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " LOL, I've made the dirt cupcakes with worms and dragon poop - they LOVE them.\n\nand their mouths were thoroughly green after the poop",
"loss": true,
"prefix": "dragnlaw:"
}
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: A spice that you can use generally on almost anything to add flavor",
"loss": false,
"prefix": null
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"from": "human",
"value": " paprika maybe?",
"loss": false,
"prefix": "georgevan:"
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{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tpaprika maybe?\n\t\t\n\n\n\nIt's not a spice, but a little MSG can do some pretty impressive things to food. \n\nChef John puts Cayenne Pepper in pretty much everything he makes. I don't use it as much as he does, but I use it a lot. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tIt's not a spice, but a little MSG can do some pretty impressive things to food.\n\nChef John puts Cayenne Pepper in pretty much everything he makes. I don't use it as much as he does, but I use it a lot.\n\nCD\n\t\t\n\n\nCayenne and MSG/Accent are in my all-purpose house blend.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Salt.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Trader Joe’s 21 Seasoning Salute",
"loss": true,
"prefix": "ShellyCooks:"
},
{
"from": "gpt",
"value": " garlic.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Silversage got my answer - salt.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Salt, pepper, Msg",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Smoked paprika. Chef John says paprika is training wheels for cayenne. Honestly, I used to use cayenne a lot but I could never taste it. Maybe I wasn't using enough.\n\nA little dash of nutmeg in cream sauces and some dressings.\n\nI've been using a little soy sauce or Worcestershire sauce in some dishes and that's pretty good.\n\nI salt my salt, so that's just standard for me. LOL I have a friend who swears by white pepper, though.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "gpt",
"value": " Soy sauce is a chef’s great trick",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSilversage got my answer - salt.\n\t\t\n\n\n\nAccording to Alton Brown, and others, salt is not actually a spice (same with MSG). But, yeah, it is a very powerful seasoning. \n\nAs far as spices go, the ones I use the most are derived from chili peppers, which does include paprika. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "gpt",
"value": " Yep @jennyema - same for me.\nNot a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, won’t make it taste “lemony”.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Sorry but I hate paprika. It’s too strong and one note and not right for so many dishes. One of the last things I’d suggest for general use.\n\nGarlic powder …. I forgot that before. And onion powder.",
"loss": true,
"prefix": "jennyema:"
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{
"from": "gpt",
"value": " georgevan, did you specifically mean a spice? or anything that would enhance.\n\nI'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tYep @jennyema - same for me.\nNot a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, won’t make it taste “lemony”.\n\t\t\n\n\nWhat's wrong with lemony?",
"loss": true,
"prefix": "Deblee:"
},
{
"from": "gpt",
"value": " Last year I did a huge project of making garlic powder. I have pounds of garlic powder stored in mylar bags. I have recently added a shaker of garlic powder right next to my salt and pepper; the only three seasonings I have within easy reach of my stove. Took me 72 years to figure that one out!",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " bethzaring said:\n\n\n\n\t\t\tLast year I did a huge project of making garlic powder. I have pounds of garlic powder stored in mylar bags. I have recently added a shaker of garlic powder right next to my salt and pepper; the only three seasonings I have within easy reach of my stove. Took me 72 years to figure that one out!\n\t\t\n\n\n\nI make my own chili powder. I start with dried chilis, usually chipotles and anchos. I toast them briefly in a dry pan, then grind them and run them through a sieve to get a fine powder. It is way better than store bought chili powder. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\ngeorgevan, did you specifically mean a spice? or anything that would enhance.\n\nI'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.\n\t\t\n\n\nAnything",
"loss": true,
"prefix": "georgevan:"
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{
"from": "human",
"value": " Though for some things, the flavor of the lemon or lime goes well in a dish, along with the sour aspect, if you don't want that, you can use citric acid - a.k.a. sour salt. I keep a small container of that where I keep some salt, pepper, and a few other frequently used seasonings, so I can get to them quickly. 1 tb lemon juice is approximately equal to 1/4 tsp citric acid; some more, some less sour, and lime juice is a little less sour - approximately 4 tsp to 1/4 tsp citric acid. Just a pinch of CA can be substituted for a tsp of one of the juices, unless it is something where the flavor will be noticed. Most of the time it is for the sour. And how many people have ended up wasting the rest of lemons or limes, after just using a small bit of one?\n\nIt's also used when canning - adding some to some tomatoes, in case they are the low acid type.",
"loss": true,
"prefix": "pepperhead212:"
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{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tgarlic.\n\t\t\n\n\n\nI use a lot of granulated garlic, too. COSTCO's Kirkland brand has an excellent California granulated garlic. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Steak in an air fryer?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Well, I heard you could do it. I have got those wire racks and filters but has anyone tried this. Would like to have a go this Sunday. Would need to know medium medium/ rare and rare.\n\nNija does not have pre heat.",
"loss": false,
"prefix": "otuatail:"
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{
"from": "gpt",
"value": " otuatail said:\n\n\n\n\t\t\tWell, I heard you could do it. I have got those wire racks and filters but has anyone tried this. Would like to have a go this Sunday. Would need to know medium medium/ rare and rare.\n\nNija does not have pre heat.\n\t\t\n\n\n\nIf you have money to burn, and want to experiment with a steak, go for it. Please, don't risk an expensive steak. Get the cheapest cut you can get, and I hope you like your steaks \"well done.\" \n\nGordon Ramsey has done it. The man cover's his air fryer steaks with some kind of rub made with coffee grounds, and uses half-inch thick steaks. Seriously?\n\nAs a Texan, I just can't make myself do something like that to a good piece of meat. Just because you \"can\" do something, doesn't mean you \"should\" do it. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "human",
"value": " Why bake a steak?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Your not baking it. Your heating it all around like you would do in a pan. Baking takes longer then 5 minutes.\n\nThe BBC: https://www.bbcgoodfood.com/recipes/air-fryer-steak\nAlso\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAir Fryer Steak with Garlic-Herb Butter Recipe | Food Network UK\n\t\t\t\t\t\n\nThis mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 2 people.\n\n\n\n\n\t\t\t\t\tfoodnetwork.co.uk\n\t\t\t\t\n\n\n\n\nProblem is they all have diffrent timings.",
"loss": true,
"prefix": "otuatail:"
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"from": "human",
"value": " You can totally cook steak in your air fryer this Sunday. No preheat needed, just throw your steaks in at cooking temp.",
"loss": true,
"prefix": "GaryHyslop:"
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"from": "gpt",
"value": " Well, if you are going to try it then follow the instructions with those two recipes. They are both giving basically the same method. Other than, as you've noted, the timing.\nI would totally preheat the Air Fryer first. \nI think I would try the recipe that does the 2 min per side first. If that doesn't work out then the other recipe (which sounds weird to me) that does it much longer, might work. \n\nWhat bothers me is that I don't think you will have the same colouring and taste from a good sear on the meat.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " IIRC, what you British call sirloin is what we call NY Strip, which is a pretty good steak. What we call sirloin here is what I call dog food. The one recipe calls for a steak that is an inch thick, which is decent, and a lot thicker than what I've seen British chefs use. If you are going to use a convection oven, AKA and air fryer, you will need at least an inch-thick cut of beef, or by the time you get a nice crust, it is going to be well-done in the middle.\n\nAgain, I think an air fryer is the wrong tool for the job, like using a hammer to drive a screw into a piece of wood -- yeah, it'll work, but why would I do it?\n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "gpt",
"value": " otuatail said:\n\n\n\n\t\t\tYour not baking it. Your heating it all around like you would do in a pan. Baking takes longer then 5 minutes.\n\nThe BBC: https://www.bbcgoodfood.com/recipes/air-fryer-steak\nAlso\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAir Fryer Steak with Garlic-Herb Butter Recipe | Food Network UK\n\t\t\t\t\t\n\nThis mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 2 people.\n\n\n\n\n\t\t\t\t\tfoodnetwork.co.uk\n\t\t\t\t\n\n\n\n\nProblem is they all have diffrent timings.\n\t\t\n\n\nYou are totally baking it in an air fryer. Its a convection oven.",
"loss": true,
"prefix": "jennyema:"
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{
"from": "human",
"value": " I would not be cooking a nice cut of beef in an air fryer, but you do you…",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " I am open to hearing how it turned out! I don't own an air fryer but have a nephew-in-law that lives by his!",
"loss": true,
"prefix": "Kathleen:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does this recipe for stewed beef look good?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Honey Balsamic Slow Cooker Beef Stew | The Little Potato Company\n\t\t\t\t\t\n\nThis Honey Balsamic Slow Cooker Beef Stew is full of flavor and couldn’t be easier—just throw everything in and let it cook! Loaded with veggies and thick honey balsamic sauce.\n\n\n\n\t\t\t\t\twww.littlepotatoes.com\n\t\t\t\t\n\n\n\ni'm planning to make it for rosh hashana\nbut in my pressure cooker..\n\n2. should i cook it for 35 minutes and than release the pressure manually?\n\n3. should i put the cornstarch at the end of cooking?\n\n4. isn't it too much balsamic?\n\n5. why there is no more liquid?\n\n6. tnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Recipes for slow cooker and pressure cooker will be a bit different.\nUse the amount of liquid suitable for your pressure cooker!\nNot less.\nVinegar mellows with cooking, so I would probably go for 3/4.\nTh honey will cut through the acidity though \n\nThickening only once the cooker has been opened\n\n30 minutes sounds reasonable but again check your cooker manual",
"loss": true,
"prefix": "Badjak:"
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{
"from": "human",
"value": " cool\nthank you\nif anyone has anything to add please do.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " When I use my Instant Pot, I do 35 minutes then 10 minute natural release (which is important and finishes the cooking). Then do a manual quick release to release any additional pressure.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " That recipe looks very suspect to me. It doesn’t use nearly enough liquid.\n\nAnd it likely won’t work in a pressure cooker, as the honey and tomato paste will thicken the liquid.\n\nYou are much better off using a recipe written for a pressure cooker.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I use this TNT recipe I have been making it for years now. Hope it helps. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMs. Mofet's Instant Pot Beef Stew (Pressure Cooker)\n\t\t\t\t\t\n\nMs. Mofet's Instant Pot Beef Stew (Pressure Cooker) 3 - 4 lb. Bottom Round, rump or chuck roast Oil (your favorite oil for sautéing) All purpose seasoning (or favorite herbs and spices) Salt Ground pepper 1/4 - 1/2 cup Flour 10 oz. mushrooms, halved or quartered depending on size 1-1/2 C...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "msmofet:"
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{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tThat recipe looks very suspect to me. It doesn’t use nearly enough liquid.\n\nAnd it likely won’t work in a pressure cooker, as the honey and tomatoe paste will thicken the liquid.\n\nYou are much better off using a recipe written for a pressure cooker.\n\t\t\n\n\nYou are right about the paste and honey. To thick It will burn in the pressure cooker. You need at least one cup of liquid in pressure cooker for a meat.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " i will add at least a cup of liquid..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " by the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " So basically you are saying you don't want to make the recipe you linked to \nToo many changes.\n\nTell us what you end result you want to achieve and we can help you better.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " i just like the idea of balsamic and honey with beef and want to see how it will work in the pressure cooker..\n\ni think i'm fine now..\n\ni had some questions which i asked so it's ok..\n\ntnx for caring",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tby the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount\n\t\t\n\n\nI get leaving out celery (I have to do that when I cook for my son) and maybe even the potatoes, since you'll essentially end up with a beef and carrot stew that you can ladle over mash. But I don't think I would leave out the Worcestershire. Just that one tablespoon will add so much rich flavor.\n\nIs there a reason you're leaving it out? I'd personally ditch some of the balsamic (1/3 cup is a lot) before I'd leave out the Worcestershire sauce.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " cool\ni can try to buy it. but it is a speciallity pruduct here and expensive..\n\ni have a very strong 10 old thick balsamic. i really need to consider less than 1/3 cup..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Is worcestershire sauce that expensive? \nA little goes a long way!",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tcool\ni can try to buy it. but it is a speciallity pruduct here and expensive..\n\ni have a very strong 10 old thick balsamic. i really need to consider less than 1/3 cup..\n\t\t\n\n\nOr maybe you can dilute the balsamic. Like add some water to thin it out a bit.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tIs worcestershire sauce that expensive?\nA little goes a long way!\n\t\t\n\n\ni will invest in it\n\nit is 5.5 usd here but in some places more",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tIs worcestershire sauce that expensive?\nA little goes a long way!\n\t\t\n\n\nWell, they're in Israel. I looked it up and, in Israel, it's ₪21.90 for a 250g bottle. That equals $5.85 USD. So yeah, it's a little pricey. But, like you said, a little goes a long way, and I love Worcestershire (especially in stews that contain some type of beef) so I would definitely pay that.\n\nThe last bottle I bought was just a small one and it was over $4 for it.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will invest in it\n\nit is 5.5 usd here but in some places more\n\t\t\n\n\nI think you and I posted at the same time",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tby the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount\n\t\t\n\n\nI sometimes just do the meat in the Instant Pot. Then do a steamed vegetable, and mashed potatoes to go with.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " I should probably use my Worcestershire sauce more often.\nAs said, a little goes a long way. \nIt also lasts for years in the cupboard, just be sure to give it a good shake before using.\nBoth the celery and the Wrcestershire sauce add noticeable umami to the stew. You won't know exactly what is missing, you'll just think \"gosh, something is not there\". \nPotatoes are entirely up to you. You could also mince the celery and perhaps not add quite as much as you normally would.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sell me on the NY favorite: Chopped Cheese!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm gonna make it, but I have some (concerns/questions?) about it as a whole. To me, from what I've seen, the humble chopped cheese sammie seems like a more laborious hamburger (you make the burger. . .then chop it, then cheese the ground burger?) Or just a less. . .tasty? Philly cheesesteak. (Traditionally the chopped cheese is just burger, seasonings, and onion, right? I would feel the Philly cheeseteak would be better, as I love me some bell peppers).\n\nYes, I know it seems like I'm hating on a food while never having tried it yet, but I'm honestly like. . .I wonder how this came about when it seems like just a more laborious sandwich that isn't as good as other similar counterparts. (Though I know, you could probably say the same about most cuisine's similarities in dishes, like I figure poached vs soft boiled eggs would be.)\n\nBut I'm sure I'll make it and love it nonetheless! So. . . what do you guys and gals think?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " In my world that would be a loose meat sandwich.\n\nI’m not for or against it any more than taco meat, sloppy joes, etc…\n\nIMO they are just tasty ways to stretch a small amount of ground meat.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I have never heard of a chopped cheese sandwich before, so I won't be much help. But, there are bound to be some interesting answers that show up here.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I had a little look over at Wikipedia:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tChopped cheese - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\nThat sounds pretty good. I get the impression that the burgers that are chopped up with the cheese are not cooked yet, just burger patties. That might be the way the place that invented them got most of their ground beef - in preformed patties.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " In other words 'tiny free form meatballs' with cheese.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I have lived in New York since 1984 and have never seen nor tasted that ungodly sounding creation.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " I have never had it, but I plan to stop at my favorite bodega in Brooklyn next time I'm up there to get one. That place makes some amazing (and terribly unhealthy) sandwiches. The meatball sub is good for two meals, and costs around six bucks. \n\nGo ahead an make one. I've watched YouTube videos about chopped cheese, and had to wipe the drool off of my keyboard. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI have never heard of a chopped cheese sandwich before, so I won't be much help. But, there are bound to be some interesting answers that show up here.\n\t\t\n\n\n\nHere is the whole story in two and a half minutes.\n\n\n\n\n\n\nBTW, when in NYC, especially the outer boroughs, bodega food is cheap, and from my experience, very good. I'm sure there are some bodegas that just phone it in, but I have a place that I go to every time I'm up there. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n In other words 'tiny free form meatballs' with cheese. \n\n\n\nSo, when I don't break up the meat very well in a spaghetti sauce, you would call it spaghetti with tiny meatballs?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tHere is the whole story in two and a half minutes.\n\n\n\n\n\n\nBTW, when in NYC, especially the outer boroughs, bodega food is cheap, and from my experience, very good. I'm sure there are some bodegas that just phone it in, but I have a place that I go to every time I'm up there.\n\nCD\n\t\t\n\n\nI see from the video that they really do chop up already fried burgers. I also see that they chop those up very small. Those long spatulas with straight sides seem to do a good job of that.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Solar Cookers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Built the first one 40 years ago, for my mother who didn't want to use the oven on hot days. When she died, I got it back and still have it. The reflective stuff is from a discarded wildfire shelter.\n\n\n\n\n\n\nHere's a similar one built for a recycling contest (it won). The top is polycarbonate instead of glass. \n\n\n\n\n\nGoSun sells a range of solar stuff. Here's their Pro Cooker, based on an evacuated glass tube originally designed for heating water. I built a simple mount to aim it sunwards.\n\n\n\n\n\nBought a kit and built a reflector with a plastic bucket. \n\n\n\n\n\nJust got a GoSun Fusion cooker, which is larger and has an electric element so it works after dark or on cloudy days, powered by a battery. \n\n\n\n\n\nLoading it with stuffed red bell peppers and rice, which cook in a bit over an hour.",
"loss": false,
"prefix": "Bitser:"
},
{
"from": "gpt",
"value": " Wow, that's pretty cool [emoji41]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Using the Parabolic equation, and graph paper, you could draw a parabola with the focal point where you needed it, transfer it to wood, cut it with a jig, or scroll saw, and use reflective Mylar film to increase your solar oven's heat potential greatly. Here's an interactive link for the solar equation - https://www.mathwarehouse.com/quadratic/parabola/interactive-parabola.php\n\nNother version of the same - https://www.mathwarehouse.com/quadratic/parabola/interactive-parabola.php\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " You should build one. On another forum, someone asked if there was a solar pizza oven available. I remembered a portable oven/pizza cooker I have that fits on a backpacking stove. \n\n\n\n\nOut the window is a small satellite dish that's no longer in use: a circular parabolic reflector. It could be easily covered with heavy-duty foil. With a dense, heat-absorbing base (a circular cast-iron griddle) and a means to adjust the height/focus, it might make a good solar pizza oven. \n\nI love this sort of crazy improvised stuff.",
"loss": true,
"prefix": "Bitser:"
},
{
"from": "human",
"value": " Definitely worth building one. It's a fun process (if you like woodworking that is!). I recently built a solar oven for my wife and I and documented the build process as a video for anyone who is interested to do the same. It works surprisingly well. Perfect for the Portuguese heat!",
"loss": true,
"prefix": "MM73:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Quitting Pho",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " too complicated! Leave it to the people who grew up making Pho.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I've never even attempted it, nor would I. There are some things that just can't be duplicated at home. At least not by me. I'd rather get it in a restaurant.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I've never even really looked at a recipe for pho. Just by pictures posted seems like stew ingredients arranged in sections in a clear broth. A lot of the ingredients look like they are not even cooked. \n\ngeorgevan - go for a won ton soup. Make whatever broth you feel like (beef chicken vegetable). Cook won tons separately. Add to broth. Open the fridge and add 1. whatever leftovers are available. and/or 2. greens, (bok choy, spinach, lettuce, broccoli flowers, scallions). 3. Season. You can make it spicy or not (chili oil). Use some soy sauce, black vinegar, bit of sesame oil. \nIt's a meal.\n\nI guess now I have to look up recipes for pho.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Linda0818 said:\n\n\n\n\t\t\tI've never even attempted it, nor would I. There are some things that just can't be duplicated at home. At least not by me. I'd rather get it in a restaurant.\n\t\t\n\n\nYup, there are things that I don't bother trying to learn. I would rather eat it at a resto that makes it well.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I make pho occassionally.\nI can't get it here, so if I want it, I gotta make it",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tYup, there are things that I don't bother trying to learn. I would rather eat it at a resto that makes it well.\n\t\t\n\n\nExactly. \n\nI've found duplicating Asian dishes to be especially difficult. So I don't even try anymore. Like dragn said, I've never really even searched for Pho recipes.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I have found 'Woks of Life' site is great for North American Chinese foods. They often explain differences between original recipes and new versions. The whys and wherefores which is extremely helpful. I've just checked and they list at least 5 recipes for pho, including one in an instant pot and a \"20 minute\" version. I've not read them, those are just what are listed. \nThere is also 'Recipe Tin Eats' who also usually explains the whys and wherefores of a recipe. Her version is quite \"from the bones on up\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI've never even really looked at a recipe for pho. Just by pictures posted seems like stew ingredients arranged in sections in a clear broth. A lot of the ingredients look like they are not even cooked.\n\ngeorgevan - go for a won ton soup. Make whatever broth you feel like (beef chicken vegetable). Cook won tons separately. Add to broth. Open the fridge and add 1. whatever leftovers are available. and/or 2. greens, (bok choy, spinach, lettuce, broccoli flowers, scallions). 3. Season. You can make it spicy or not (chili oil). Use some soy sauce, black vinegar, bit of sesame oil.\nIt's a meal.\n\nI guess now I have to look up recipes for pho.\n\t\t\n\n\nThanks for the advice. I will do that.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I've made the below a few times. The broth takes a long time, but you can make a lot if you have a big pot, then it can be frozen and used later for fairly quick meals. \n\n\n\n\t\t\thttps://www.inspiredtaste.net/4307/vietnamese-soup-pho/",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI have found 'Woks of Life' site is great for North American Chinese foods. They often explain differences between original recipes and new versions. The whys and wherefores which is extremely helpful. I've just checked and they list at least 5 recipes for pho, including one in an instant pot and a \"20 minute\" version. I've not read them, those are just what are listed.\nThere is also 'Recipe Tin Eats' who also usually explains the whys and wherefores of a recipe. Her version is quite \"from the bones on up\"\n\t\t\n\n\nThat's a great site. Many recipes there that I'd love to make.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Though I am too lazy to make it, it is really not that complicated. Main thing is making good base. The broth should practically be like making stock (is it the word?). Then you basically add all the other ingredients. As the matter of fact you can serve all the herbs raw. On the table and people can add whatever they want. Have seen this done in a restaurant. Though I prefer my herbs cooked at least for a short time.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\ttoo complicated! Leave it to the people who grew up making Pho.\n\t\t\n\n\nI live in the Little Siagon area of Sandy Eggo. I have no problem leaving pho-making to the phros!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I think it is the effort to make a really good beef broth is what bothers most. \nIf starting from scratch, you are looking at least a day in advance and it's pretty much an all day process. I might have tried it at one time, but not now. \nWere I to make it I'd do a short cut and use broth.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tWere I to make it I'd do a short cut and use broth.\n\t\t\n\n\nI would literally walk to the corner, where I would find the Phở Ca Dao Restaurant",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Could these biscuits be made with oil instead of butter? If yes, how?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Rosemary and Olive Drop Biscuits | America's Test Kitchen Recipe\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.americastestkitchen.com\n\t\t\t\t\n\n\n\n\nfor health reasons",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " if it will be significantly less tasty i will not bother now",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " It will definitely change the taste - for better or worse only you can judge that. You might like it.\nBut by using oil instead of butter, I doubt very much you will get fluffy or flakey biscuits. I believe ATK say in their description \"when the bits of cold butter melt and create steam—thus a flaky biscuit.\"\nThey are still creating the steam with the melted butter and the buttermilk. \nI shouldn't think that the oil will create any steam at all.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " so maybe i will wait after i'm losing more weight..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tso maybe i will wait after i'm losing more weight..\n\t\t\n\n\nButter actually has fewer calories per measure than vegetable oil.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " i know. but i intended using half\n\nbutter has a lot of saturated fat..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Uses for oats that aren't granola/granola bars?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I got a big SACK of oats (rolled oats) from my sister-in-law as she gets huge bins of stuff from a Facebook marketplace thingy. This time it was oats, and she asked me if I wanted them (they had some sort of gluten contaminant in them she found out about, and she's lots of stuff free, including gluten). Anyway, I can literally only think of granola bars or granola to use this 15 pound sack I got, and I really like granola/granola bars, but not 15 pounds of the stuff.\n\nAre there any other recipes or cuisines that feature oats in some sense? Like some little known recipe or just something other than granola/bars. Thanks all!",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " This is a subject I can't offer a lot of help to you, but I would like to figure out how to get someone to give me fifteen pounds of free meat because it is contaminated with some kind of vegetable. \n\nI do recall having an apple crisp with oats that was quite good. I didn't make it, so I don't have a recipe, but did a quick search, and there are plenty of recipes online. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Right off the top of my head, there is oatmeal bread, oatmeal cookies and porridge. Also, if you use Amazon.com, search for oatmeal cookbook. I found more than a dozen books, all having plenty of recipes that use oatmeal. You also could give some to friends and neighbors.",
"loss": true,
"prefix": "Petek:"
},
{
"from": "gpt",
"value": " -Meatloaf. \n-Grind to flour to make bread.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Wish I could help but seems everyone has covered all the things I could think of. Other than bread, oatmeal cookies and porridge, which is the limit of my experiences, the next would be a crumb topping for just about anything. This oatmeal crumb topping, store excess in the freezer. Just grab next time you need to sprinkle over a compote, crisp, etc.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " How about homemade müsli/muesli? I like the one I make much better than the stuff from the store. Here are my instructions. I never measure when I make it. I just eyeball it, so it's a description of how to make it and a list of suggested ingredients, rather than a formal recipe.\n\n\n\n\n\n\n\t\t\t\t\t\tMüsli\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Overnight oats. I've only tried it once, but do intend to make again. You can add all kinds of things and have a ready to go breakfast in the morning.\n\nI use the Quaker Oats recipe for meatloaf and we LOVE it. They have many recipes on their site.\n\nI would portion out bags and freeze some of it, if you have space, so it doesn't get stale",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " We use it for breakfast for oatmeal with different fruits almost daily. We use it in black bean brownies. We use it in the crust with date paste for chocolate pie and frozen fruit desserts-guava, pineapple, lemon, orange, blackberry. Many of the vegan meat substitutes use it as flour (grind oatmeal in a food processor). As a thickener in vegan cheeze sauces. Granola that is sweetened naturally with pureed apples and bananas, add nuts and dried fruit after baking. Overnight oats, dozens of recipes for that. Oatmeal cookies. We probably eat something with oats in it once a day. We buy our oatmeal in 50 lb bags.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Here's something that might interest you, @BAPyessir6 - Indian dishes! I've made savory dishes like tikki and muthia with oats, as well as many things with oat flour - flatbreads, as well as idli (though I haven't seen any fermented versions of these, you could experiment!). I've also put flour in other loaf breads, in maybe 30% amounts, and more in sweet breads. And if you got \"old fashioned oats\" in that batch, and a recipe calls for quick cooking oats, just pulse in the food processor or blender a few times, just to break it up some, but not make flour, and it will be more like the quick cooking in the recipes.\n\n\n\t\t\tOats 105 recipes | Page 1 of 7 |Tarladalal.com\n\t\t\n\n\nAnd something else you can do with it, though I've never done this, is make oat milk. \n\nAnd if you have one, a good way to store it pretty much indefinitely (or as long as it will take you to use it) is vacuum sealed bags. I do this for grains and legumes, when I buy in large amounts.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I garden.\nIf you dont want to eat it, spread it in your flower beds.\nThe local Denizen, mainly small ants. Love that stuff.\nI think it is about 10-0-0 on the fertilizer scale.\nEric, Austin x.",
"loss": true,
"prefix": "giggler:"
},
{
"from": "human",
"value": " Green Tomato Oatmeal Bars\n\n13”x9” pan:\n\n4 C Green Tomato, finely chopped\n2 C Brown Sugar, divided\n2 Tb Lemon Juice\n1 tsp Lemon Extract\n¾ C Butter, softened (1½ sticks)\n1½ C Flour\n½ tsp Baking Soda\n½ tsp Salt\n2 C Oats\n½ C Walnuts, chopped\n\nPreheat the oven to 375º F.\n\nDrain the tomatoes on paper towels for 10 minutes.\n\nIn a saucepan, combine the tomatoes with half the brown sugar and all the lemon juice. Simmer uncovered, for about 30 minutes or until thickened.\n\nRemove from the heat, stir in the lemon extract and set aside.\n\nCream the butter and the remaining brown sugar with an electric mixer.\n\nSeparately sift the flour, baking soda and salt together and add it to the butter/sugar mixture. Mix well.\n\nStir in the oats and nuts.\n\nPress 2½ cups of the oat mixture into a greased a 13”x9” pan (1¼ C for 8x8).\n\nSpread the tomato mixture on top.\n\nCrumble the remaining oat mixture on top of the tomato mixture.\n\nBake for 30-35 minutes or until golden brown. Cool and cut into squares.\n\n\n8”x8” Pan:\n\n2 C Green Tomato, finely chopped\n1 C Brown sugar, divided\n1 Tb Lemon Juice\n½ tsp Lemon Extract\n6 Tb Butter, softened\n¾ C Flour\n¼ tsp Baking Soda\n¼ tsp Salt\n1 C Oats\n¼ C Walnuts, chopped",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\t-Meatloaf.\n-Grind to flour to make bread.\n\t\t\n\n\n\nI've heard about using it in meatloaf instead of bread crumbs, but I've never tried it.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " That's what my Mom always used to use in her meatloaf.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Funny, I was just thinking about this today:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat Chewy Oatmeal Cookies\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com\n\t\t\t\t\n\n\n\nTHE best cookie (well, pretty close to it anyways) I've ever had!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tFunny, I was just thinking about this today:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat Chewy Oatmeal Cookies\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com\n\t\t\t\t\n\n\n\nTHE best cookie (well, pretty close to it anyways) I've ever had!\n\t\t\n\n\nThe link isn't showing which cookie recipe you have on copymethat. I'd like to know. You have so many really lovely recipes in your file! !",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Hmmm @blissful I'm not sure why that's not working, ATK Chewy Oatmeal Cookies ... let me Copy&Paste a recipe in the appropriate forum ... and thank you for that nice compliment.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Okay @blissful here ya go...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tATK Chewy Oatmeal Cookies\n\t\t\t\t\t\n\nATK Chewy Oatmeal Cookies yields 1 1/2 dozen large cookies Ingredients: 3 C. Old Fashion Rolled Oats 1 C. AP Flour ¾ tsp. Salt ½ tsp. Baking Soda 4 Tbsp. Butter ½ C. Vegetable Oil ¼ tsp. ground Cinnamon ¾ C. Brown Sugar, packed ½ C. granulated Sugar 1 Egg + 1 Yolk 1 tsp...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nAlso, @BAPyessir6 , 3 cups of rolled Oats is alot, if it were me, I'd double this recipe, they're that good!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " @Kaneohegirlinaz Thank you. There's over 500 recipes that come up with a search of 'cookies'. At least 10 maybe 20 with oatmeal. Awesome list. Mr Bliss and I looked at a bunch of them. He said, 'what are you looking at OMG'. lol",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tI've heard about using it in meatloaf instead of bread crumbs, but I've never tried it.\n\nCD\n\t\t\n\n\nTry it. I think it keeps the loaf moist.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Yep, I prefer to use oatmeal in meatloaf too.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO help w/marshmallow foam",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've made some marshmellow foam (cheated slightly by using egg white liquid pre-prepped), I got all of the mixtures correct (cup of sugar, 4 egg whites, 1/4 teaspoon of cream of tartar, and vanilla extract 1 teaspoon)... but I've made two separate batches and each time I'm getting separation. I've storied the marshmellow in a sealed sandwich bag in the fridge and each time I get separation within a few hours.\n\nWhere am I going wrong? And can I remix this or is it ruined (the white foam smells fine and tastes fine)",
"loss": false,
"prefix": "cbruiners:"
},
{
"from": "gpt",
"value": " Why don't you just take one of those batches and try. If it starts to foam up (and it probably won't get quite as fluffy as before) you could perhaps try a small amount of corn syrup drizzled in while beating. \nI've never made it and am just talking off the top of my head the first things that came to mind.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I've never made marshmallow fluff, but offhand, most recipes I've seen call for corn syrup. And you didn't mention it in your recipe. You might also consider increasing the cream of tartar to 1/2 teaspoon. Cream of tarter acts as a stabilizer for whipped egg whites.\n\nIf all else fails, find another recipe.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Thanks all, I certainly haven't used corn syrup, I'll try increasing the cream of tartar...",
"loss": true,
"prefix": "cbruiners:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: French Onion Pimento Cheese",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello everybody! I'm new here. I've asked the almighty Google for a \"French Onion Pimento Cheese\" recipe and have come up empty, with the exception of a hot version,\nwhich used packaged French onion soup mix, but I am looking to make a cold version, using chilled caramelized onions. I already know how I'm going to make it but was just\ncurious if any body else had thought of making something to that effect?",
"loss": false,
"prefix": "alternacook:"
},
{
"from": "gpt",
"value": " Welcome to DC! While I love French Onion and Pimento cheese, I've never thought to put them together. Give it a try! It seems that you have something in mind, which is how most good recipes start. I'd love to follow the progress, and I believe it would make for a good spread (if that is what you are going for!)",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Yes, it sounds really tasty. You don't mention what the end product is for, a dip for crudities/crackers, or a sandwich type spread, which would be thicker, no?\nIn either case, I would make sure the carmelized onions were chopped small enough to be:-\na) when dipping out of the cream cheese mix without hanging over the edges of crackers, etc. Might drip on a lap, table, floor.\nb) if using as a spread for sandwiches, etc. short enough that when you take a bite a long strand of onion doesn't flop out to hang down someone's chin.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I would be making it for a dip. And you're right, a small dice on the onions would be the\nway to go. Thank you for your input.",
"loss": true,
"prefix": "alternacook:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tWelcome to DC! While I love French Onion and Pimento cheese, I've never thought to put them together. Give it a try! It seems that you have something in mind, which is how most good recipes start. I'd love to follow the progress, and I believe it would make for a good spread (if that is what you are going for!)\n\t\t\n\n\nIf it turns out well, I will post the recipe.",
"loss": true,
"prefix": "alternacook:"
},
{
"from": "gpt",
"value": " Yes Please!",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tips for Managing Heat in a Wood Fired Oven?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone! I’m new to using a wood fired oven and having some trouble maintaining consistent heat for cooking. Any tips or tricks to control the temperature and avoid burning food? Would love to hear your advice!",
"loss": false,
"prefix": "alfrescouk:"
},
{
"from": "gpt",
"value": " Practice, practice, practice. It took my DH time to learn how to just use wood in his big smoker, Weber and the BGE, all of which can be used as ovens.\n\nEach oven, even if made in a factory line, will have its own quirks and you have to learn them, besides adjusting for weather conditions if outside",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " If you make a cool and a hot side (same applies to BBQ) you can control the cooking by moving from one side to the other. Hot side is where you put the fuel. Cold side will heatsink from the hot side but with no direct heat source will be a bit cooler.",
"loss": true,
"prefix": "ingenieur:"
},
{
"from": "gpt",
"value": " I think there are different techniques with different ovens. Are you talking a pizza oven? A kitchen stove type oven? A firepit oven.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: When to use oyster sauce",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is oyster sauce one of those items that you can add to almost any dish",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Taste it. It’s your call. \n\nIt’s thicker and sweeter than fish sauce. Fish sauce and soy sauce can be added in moderation to most savory dishes.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I think so... I add a dash to my chili, my tomato spaghetti sauces, etc. Same-same with anchovy paste.\n\nA little bit of either in moderation gives some of that 'unami' thing. But I wouldn't put it in just anything... certainly isn't going to go into the Thanksgiving mashed potatoes or a cheesecake.",
"loss": true,
"prefix": "Old Airborne Dog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy meals for when you just don't want to cook.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We all have those days. You want to eat something good, but just don't have the energy or motivation to cook. What is your go-to meal on those days?\n\nThis is mine, Takes fifteen minutes. A pre-baked pizza crust, some sauce, shredded mozzarella, a drizzle of EEVO and some fresh basil from my garden (when available). Twelve minutes in a 400F oven. What's yours?\n\n\n\n\n\n\nCD",
"loss": false,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " i almost always have some frozen meal-sized containers of pasta sauce. So in the time it takes to boil water and cook pasta, I have a meal. Sometimes that pasta is store bought ravioli.\n\nSpaghetti alla carbonara is also a quick meal.\n\nBreakfast for dinner.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Cheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tSpaghetti alla carbonara is also a quick meal.\n\nBreakfast for dinner.\n\t\t\n\n\n\nBoth of those are easy meals. Thanks. Carbonara when I have the ingredients. I have had breakfast for dinner many, many times. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tCheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.\n\t\t\n\n\n\nAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now., \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Noodle soup..\nBring hot water to a running boil.\nAdd Thai red curry paste and/or pad prik pao.\nSliced onion, quartered tomato and whatever else you fancy (still hard boil) + fish sauce or soy. Bitof lime juice if you like.\nMaybe an egg.\nThen 2 minute noodles, cover, turn of hear and let stand for 1 or 2 minutes and done",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tCheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.\n\t\t\n\n\n\n\n\ncaseydog said:\n\n\n\n\t\t\tAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now.,\n\nCD\n\t\t\n\n\nBetween the two of you, the power of suggestion overwhelmed me. I just went downstairs and made myself a snack. Stoned Wheat Thins crackers - Boursin, the garlic and fine herbs one on three crackers and Danish blue cheese on one cracker.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I have several easy meals for when I'm uninspired or too tired. What I choose will depend on what I have to hand. It could be a simple omelette with scallions and feta or other cheese and toast. It could be \"bachelor surprise\", which is ground meat or already cooked meat stir fried with veggies from the freezer. Usually I just pick several kinds among what's in my freezer. Sometimes I'll have an \"Asian, stir-fry mix\" of frozen veggies. If I happen to have cooked rice in the fridge or freezer, I'll add some of that. There will almost always be tamari, fish sauce or Worcestershire sauce, and toasted sesame seeds. There might be hot peppers tossed in with the veggies or hot sauce. It gets particularly easy when I happen to have ground meat cooked with onion and then frozen.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " These days, I usually have steam in the bag mixed vegetables in the freezer, six minutes in the microwave and dinner is ready.\n\nUsually with salt, pepper, and a pat of butter other times a bit of sesame oil and a squirt of soy sauce.\n\nWhen I was young and broke it was thin spaghetti tossed with butter or a raw egg, grated cheese and freshly ground black pepper.\n\nand when all else fails!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now.,\n\nCD\n\t\t\n\n\nI used to snack on PB&J on an Eggo waffle. Better than bread.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tBetween the two of you, the power of suggestion overwhelmed me. I just went downstairs and made myself a snack. Stoned Wheat Thins crackers - Boursin, the garlic and fine herbs one on three crackers and Danish blue cheese on one cracker.\n\t\t\n\n\nI love stoned wheat thins. I like Brie and blue cheese on mine.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " For me it's a cold cuts sandwich.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Tortilla pinwheels are pretty fast and easy. No cooking just cutting and assembling.\nI used hummus and mashed baked sweet potatoes (microwaved actually) but other options are cream cheese in flavors, or anything that is flavorful and spreadable.\nChop up into thin match sticks or spears, pickles, carrot, yellow and green zucchini, cucumber, red yellow orange sweet peppers, marinated seasoned baked tofu, pepperoni slices, ham slices folded, lettuce or spinach, cheese in thin sticks....when you have a mishmash of available things in the fridge.\nThe bigger flour tortillas or whole wheat or spinach tortillas work well.\nSpread a thin layer of some spreadable on the tortilla, line up veg, cheese, meat, pickles all lined up vertical, roll up horizontally, slice and enjoy. Mr bliss likes them with a mix of ketchup and stir fry sauce. I like them plain.\n(if you use hummus or sweet potato the tortillas will get soggy the next day, so they are best eaten right away. if you use cream cheese they don't get as soggy the next day.)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " To me an easy meal is one where you don't turn on the oven or stove. Usually a minimum of 2 to max 4 items. If I have to fetch more than that it is no longer easy but effort.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tTo me an easy meal is one where you don't turn on the oven or stove. Usually a minimum of 2 to max 4 items. If I have to fetch more than that it is no longer easy but effort.\n\t\t\n\n\n'épi de maïs'\n2 corn in husks, microwave 8 minutes, take the husk off, brush with lemon juice, salt and chili powder or curry or not. \nThat was a meal for each of us yesterday. It was delicious.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " When I feel like cooking, I big-batch perogies, calzones, chili, etc., and freeze them in meal-sized batches. I always have the extras and can easily assemble a dinner for one, two, or however many.",
"loss": true,
"prefix": "LPBeier:"
},
{
"from": "human",
"value": " it was a very hot summer in NYC and I ate up all our emergency food too early. \nWith brownouts, we can't even turn the oven on. So, a cold dinner would be: tuna, green salad or lox/bagel/cream cheese, cut up tomatoes.\n\nor, as Charlie said, packaged cold cuts with either wraps or slaw from the bag.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " What's a brownout?",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tWhat's a brownout?\n\t\t\n\n\nElectricity stops being available in parts of a city, or electric is rationed, or electricity is limited partially. The electric company may decide to request that customers don't use it for AC for instance in half the city, then on other days for the other half of the city.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " To me a \"brownout\" is when you don't quite lose the power altogether. But it 'flickers' or dims - just enough to have to reset all the digital clocks, printer restarts, etc.\n\nOften happens when there is a storm with lots of wind and the power lines are 'wiggling and waving'. \nNot the big tower lines, just your city street lines, or the grid for them.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does anyone reuse the cooking oil after deepfying",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I believe this topic has been discussed. Perhaps someone can link that thread, if it has.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I do. After the oil cools, I filter it and store it for future use. I use corn oil because it's inexpensive and has a high smoke point.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " https://www.discusscooking.com/threads/can-cooking-oil-be-reused.109423/\n\nhttps://www.discusscooking.com/threads/reusing-and-storing-used-cooking-oil.108281/#post-1665150\n\nhttps://www.discusscooking.com/threads/how-many-times-i-can-reuse-the-oil-for-deep-frying.101932/\n\nHere are 3 different links on the subject. LOL The first one was started by you, georgevan!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I rarely deep fry food and it’s not worth the bother to salvage the oil for future use.\n\nIMO, when cooking for one or two people shallow frying in a heavy skillet or pot is the way to go.\n\nI’m old and lazy so I usually oven fry using a sheet pan with a squirt of canola oil cooking spray on the pan and again on the food.\n\nDon’t be afraid to experiment and see what works best for you and your situation.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " It depends on what I fried in it. French fries, yes. Fish, not only no, but HELL no!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I learned a new use for cooking oil. Put it on weeds to kill them, like in your driveway.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " As Andy said, I let it cool and then strain it through a coffee filter and store it in a canning jar in the refrigerator. No problems so far.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " I have two Fry Daddy's. One is always at the ready. After use, I unplug it and allow to cool until the next time. I will strain it if there are many particles.\nI might use the same oil several times. The Fry Daddy has a plastic lid you can use to cover it when not in use. My first MIL would put it in the fridge covered. I don't.\nWhen the oil needs replacement, I pull out my second one. If the oil is still good, I will strain the old oil into the new FD and add more oil if needed.\nI know I am the minority on this practice. But it works for me and I do not have to buy as much oil.\nWe do a lot of deep-frying.\nThis brings up an issue for me.\nFrozen things like fries and chicken nuggets/tenders do not have any instructions as to deep-frying. They only give a recommended way to prepare them. The oven.\nThese things/products do not come out as good in the oven. Deep-frying them is the very best way and how I do it. No matter what the package says.\nNot everyone has concerns with using oil. I see zero issue with it and will continue to deep-fry anything that will benefit from it.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Katie H said:\n\n\n\n\t\t\tAs Andy said, I let it cool and then strain it through a coffee filter and store it in a canning jar in the refrigerator. No problems so far.\n\t\t\n\n\nI have a holding tank on the bottom of my deep fryer into which I can drain and filter the oil and place anywhere I please (cupboard, refrigerator, top of refrigerator, etc.). If it's time for an oil change, the fryer holds about 4 Ovaltine jars worth of oil, which is close to a gallon. I try not to change the oil too often.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I have no problem with deep frying - I just never liked the smell that would linger for ages.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI have no problem with deep frying - I just never liked the smell that would linger for ages.\n\t\t\n\n\nWholeheartedly agree with this.\n\nAs for whether or not I reuse oil, it depends on what has been fried. I don't deep fry often, but if I fry things like fish or other types of seafood, I normally pitch the oil after one use. \n\nMy favorite thing to deep fry on occasion, however, is Tempura. And that's usually all veggies. Sliced sweet potato, bell pepper strips, fresh mushrooms, etc. That oil I will save for another use or two.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I don't deep fry often, but when I fry it's days of frying because of the hassle of preparation and dealing with the lard I use for oil. Our house layout allows me to have the deep fryer just outside the kitchen on the deck because I also avoid the heavy smell of frying oil in the house. \n\nI have a batch of oil that only sees french fries and other things that don't include fish i.e. twice fried Korean chicken. The other batch gets used for anything resembling fish: deep fried fish fillets, prawn tempura, salt and pepper squid, and my wife's favorite, calamari.\n\nI've learned to pay close attention and remove stray bits of food from the oil before they burn and not to get the oil too hot. Then strain when done into containers made for that purpose (found on Amazon)and then into the deep freeze until the next time. Minimize those chemical processes going on in the oil...\n\nWhen a taste test of the oil says it's done, it's done, no matter how many times it has been used. Where we live, Chefstore sells pails of lard for frying cheap like borsch.",
"loss": true,
"prefix": "Old Airborne Dog:"
},
{
"from": "gpt",
"value": " I reuse frying oil regularly. After cooking I let the oil cool them strain it through a men's cotton handkerchief into a bottle for used oil. \n\nI make an exception for smelly foods like fish.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hamburger juice ruined my recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I always throw out the juice from frying hamburger because it changes the taste of a recipe. I forgot to do that this time when making mac and cheese with hamburger added and it gave the taste of the dish something that wasn't good. Can anyone relate?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " That's too bad georgevan. Yeah, it can happen. I'm sure it's happened to me I just don't remember any specifics. \nI think it really depends on what you are making. Sometimes the fat from the beef is a good addition, other times not.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " oh no!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I don't remember noticing that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Yikes, I am so sorry... \n\nI've learned to repurpose food when these little oopsee daisies happen. I would throw in a can of beans and some enchilada sauce and BOOM ..instant chili mac.",
"loss": true,
"prefix": "mseaglecook:"
},
{
"from": "gpt",
"value": " When you cook solid meats, the juices are almost all fat, and it is good when used in the dish. With ground beef, a lot of the liquid in the pan is water, with a little fat. That does not taste good. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " most all ground beef will give up some water (and fat....) when fried.\nif the ground beef has been frozen&thawed, you'll get some 'extra' water, as the freezing ruptures some the meat cells.\n\ntypically I just keep on frying - the water will evaporate. you really can't brown ground beef if there is water in the fry pan, all the 'heat' get absorbed by boiling/evaporating the water and the ground beef does not get hot enough to brown.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " When I buy ground beef I wrap some of it formed into patty size for convenience. My husband will not eat a hamburger made from this. Only fresh bought ground beef. Is this why do you think? I use these little packets 3-4 at a time when making chili or similar diahes.They defrost faster than a larger package of meat.",
"loss": true,
"prefix": "CarolPa:"
},
{
"from": "human",
"value": " Keep cooking it until the “juice” dries up",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is Tony's chocolate truly fair trade?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i'm not sure what the answer is..\n\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i'm not sure what the question is ?",
"loss": true,
"prefix": "grumpyoldman:"
},
{
"from": "human",
"value": " someone told me that it isnt that much of a fair trade. it is a chocolate company.\ni want to be sure that it is..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Do you have more information about \"Tony's chocolate\"? Where do you find them? Do they say that the are Fair Trade certified? Do they claim to certify chocolate is fair trade? Do they sell chocolate? Do they show a logo for Fair Trade? Do they say who certifies that it is Fair trade?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Fair trade - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " An article in Wiki about Tony's Chocolonely\nSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there. \n\nI've skimmed thru the article and I believe your answer is there.\n\nThey are striving to be 100% slave free and have gone thru some ups and downs. As anybody in that position would do.\n\nSounds like they should be supported.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there.\n\t\t\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tסחר הוגן – ויקיפדיה\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\the.wikipedia.org",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tAn article in Wiki about Tony's Chocolonely\nSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there.\n\nI've skimmed thru the article and I believe your answer is there.\n\nThey are striving to be 100% slave free and have gone thru some ups and downs. As anybody in that position would do.\n\nSounds like they should be supported.\n\t\t\n\n\nThey do sound like a good company with good ethics. I wonder why they don't get Fair trade certified.\n\nI try to buy only ethical chocolate, but I don't always remember to check. It certainly makes it easier to trust a company that uses Fair trade certification. It's one thing to claim that you only use ethically produced and purchased chocolate in your products. It's another to have a reliable company certify it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i asked because some authoritative person told me that it is not really fair trade if i remember correctly..\ni thought this brand was common in all western countries.\nnever mind. i understand that i was maybe mislead by the person who told me that they aren't truly fair trade..\n\ni didn't thought about visiting wikipedia because i'm not using wikipedia.. i won't tell the reason i'm not using it because it is not allowed to say..\n\ni will buy tonys when i buy..\ntnx",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i DO NOT KNOW THAT BRAND. I am partial to Taza.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " It really does suck that, say, being less ethical can lead to cheaper product, whereas being say, free trade leads to more expensive of a product. Like I understand the reasoning behind why slave free would be more expensive (hey you actually have to pay your workers or pay them more than a dollar a day), but it does suck that they say, can't get a tax break or something for being more moral.\n\nI'm with Taxlady. I love supporting ethical chocolate. I just wish \"crime didn't pay.\"",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Coloring Easter Eggs",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Color easter eggs like a foodie.\n\nPlanning ahead if you have grandchildren or you color eggs.",
"loss": false,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I used to always strive to make red eggs from the yellow onion skins. Last few times, they came out more brownish than reddish. Maybe I will strive for a different color this year. Thanks, Bliss!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Gonna have to use potatoes.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tGonna have to use potatoes.\n\t\t\n\n\njust the rich people will use eggs.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Keto Chocolate Peanut Butter Smoothie",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " For true chocoholics like me and my girls, enjoying chocolate isn’t limited to just eating it—we love to drink it too! Today, I have an incredible treat that combines the best of both worlds:-\n\n\nThe taste of chocolate\nand a nourishing boost of nutrients.\nIntroducing the Keto Chocolate Peanut Butter Smoothie, a decadent and satisfying dessert that doubles as the ultimate comfort drink.\n\nI’ve served this delightful smoothie to my family on numerous occasions, and it never fails to impress both the kids and adults in my house. I’m confident that everyone in your family will adore it too.\n\nThis smoothie is sweet, creamy, and indulgently rich. And the best part? It comes together in just 5 minutes using 5 simple ingredients. So, let’s dive into the quick and easy recipe that will satisfy your chocolate cravings and leave you feeling completely satisfied.\n\nServes: 3\n\nTotal Time: 5 Minute\n\nIngredients-\n1/4 cup Unsweetened Peanut Butter (Creamy),\n3 tbsp Cocoa Powder\n1 cup (0.24 litres) Heavy Cream (or coconut cream for dairy-free or vegan)\n1 1/2 cup Unsweetened Almond Milk (Regular or Vanilla)\n6 tbsp Powdered Erythritol or any sweetener (to taste)\n1/8 tsp Sea salt (Optional)\nProcess-\nCombine all ingredients in a blender.\nBlend the mix until smooth. Adjust sweetener according to your taste preference.\nNutrition Facts Per Serving\nCalories: 435\nFat: 41g\nProtein: 9g\nTotal Carbs: 8g\nFiber: 4g\nSugar: 3g\nIf you want to try a refreshing citrus drink, must try my Keto Frozen Mint Lemonade. It is a treasure trove of various vitamins and minerals. It works best to quench the thirst for a long time on hot days. Also, try my Keto Avocado Strawberry Smoothie to beat the fieriness of summer in style.",
"loss": false,
"prefix": "priyadogra:"
},
{
"from": "gpt",
"value": " This smoothie sounds amazing, chocolate and peanut butter are the perfect combo! I love how quick and easy it is. Can’t wait to try it, maybe with a few ice cubes for a frosty twist. Thanks for sharing!",
"loss": true,
"prefix": "RobertHolloway:"
},
{
"from": "human",
"value": " Definitely try this, you will experience amazing results, and really I am waiting to hearing back from you, thanks.",
"loss": true,
"prefix": "priyadogra:"
},
{
"from": "gpt",
"value": " This looks delicious, thanks for the recipe.\n\nsnaptube vidmate",
"loss": true,
"prefix": "melayong:"
},
{
"from": "human",
"value": " Nice!",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Whipped Cream Cheese",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Recently, I purchased some Philadelphia whipped cream cheese to use on mini-bagels. My thinking was quick, spreadable, easy to throw together something for breakfast. I've used the whipped cream cheese in the long-distant past, and remembered it being spreadable like warmed cream cheese with the flavor of creamed cheese. \n\nSpreading it on the bagel, it was almost loamy and sincerely lived up to the name \"whipped\" in that I feel it had a CoolWhip texture. Also, I didn't think it had much cream cheese flavor at all. I wonder if the recipe has changed or are my taste buds different. And more importantly, what I can do with this tub of whipped cream cheese that is unworthy of a frozen bagel?",
"loss": false,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Ditch the whipped cream cheese and opt for the Cream Cheese Spread. With the whipped cream cheese you are paying for air, and last I heard air is one of the few things that is still free, except at the gas station.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I have made this with Arla cream cheese spread, even though whipped cream cheese is called for. Mine don't rise as much as in the video. It's very easy and quite tasty.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " BTW, I wrote down the ingredients and instructions. They are here:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJacques Pépin's cream cheese soufflé\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " hmmm, just so happens I did purchase some whipped cream cheese - don't remember why, but had some tonight with my lox and bagel. Agree with you Kathlee... sort of .. meh.... \nThanks taxy, might try that souffle, as soon as my oven arrives. (ETA Saturday before 10pm)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " but the blocks are so hard! i get that you're paying for air but .... same with butter, right?",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " True, Sara. But, to me, it isn't about paying for the air. It's the texture and flavor. I really feel the texture is loamy and the flavor is just not there.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tbut the blocks are so hard! i get that you're paying for air but .... same with butter, right?\n\t\t\n\n\n\nWhipped butter has canola oil blended in.\n\nWhipped cream cheese is not as potent in flavor, because of he air whipped into it, but is a lot easier to spread.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Can't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\nPriced the same but obviously less cheese in the whipped product.\n\nIf you buy the brick, once opened transfer it to an airtight container, like Tupperware?. If possible remember to \"Show your cheese more love, take it out of the fridge more often\" (old ad for cheese)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tCan't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\nPriced the same but obviously less cheese in the whipped product.\n\nIf you buy the brick, once opened transfer it to an airtight container, like Tupperware?. If possible remember to \"Show your cheese more love, take it out of the fridge more often\" (old ad for cheese)\n\n\n\n\nI can't argue with any of that. But, I love cream cheese and smoked salmon spread on saltine crackers, and there is no way to spread that on those fragile crackers without a lot of frustration unless you use whipped cream cheese. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " As @Sir_Loin_of_Beef and I have both written, you can use \"cream cheese spread\". It's not full of air, but it is a lot softer and easier to spread that regular cream cheese. The one I get is actually called \"cream cheese product\". It doesn't have any weird ingredients, like Philadelphia cream cheese does.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I'll have to look next time at the grocers. Never noticed there were actually 3 different ones, other than the ones created for dips, that is. Hard, whipped and dipped. LOL sounds like a recipe! \n\n\"Here you go, sir. Hard, whipped and dipped, just as you ordered. Enjoy your meal.\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I may attempt to make this into some kind of a sandwich spread. We broke out the block of cream cheese for this morning's bagels and lox.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tCan't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\n\n\n\nThat's not what you said yesterday...",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "human",
"value": " Oh, by the way Frank, I brought my big brother with me.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: When making some sort of teriyaki sauce is it better to use dates 'honey' or honey?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " and what about adding part honey and part sucarlose so that it is not very sugary?\n\ni know honey is thin when heated while date honey might not be thin.. so should i prefer the dates honey?\n\njust wondered.\nthanks",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " The sugar aspect of any “teriyaki” sauce is dependent on what you have in your part of the world.\nTeriyaki is not a traditional sauce.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tThe sugar aspect of any “teriyaki” sauce is dependent on what you have in your part of the world.\nTeriyaki is not a traditional sauce.\n\t\t\n\n\nTeriyaki is Japanese to me...\nBut I'm sure it's available in plenty other countries and made their own.\n\n@SEEING-TO-BELIEVE \nTeriyaki is always sweet. You may be better of making something else if you don't like sweet.\nOr add lemon or lime juice or some vinegar",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Not all fake sugar can be heated. I'd be wary of adding sucralose.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " never add fake sugar\n\njust use real sugar",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Use the dates, and don't call me honey!\n\nHere is a simple recipe using agave as the sweetener. Mix it with sliced mushrooms to top a burger!\n\n\nSimple Teriyaki SauceIngredients: \n\n ½ cup water \n 2 Tbs soy sauce\n 1 Tbs Agave syrup \n ¼ tsp ground ginger\n ¼ tsp garlic powder\n 1 Tbs cornstarch\n 2 Tbs cold water\n 2 Tbs toasted sesame seeds\n\n\nDirections \nCombine water, soy sauce, agave syrup, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.\n\n\nDissolve cornstarch in cold water and add to the soy sauce mixture. Bring sauce to a boil, reduce heat to medium low and stir sauce until thickened, 5 to 7 minutes. Add sesame seeds.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\tNot all fake sugar can be heated. I'd be wary of adding sucralose.\n\t\t\n\n\nwhat some of the artificial sweetener are causing when heated?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " There is absolutely no reason to use any kind of “fake” sugar. Your body only recognises too much. It’s what you have a pancreas for.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tThere is absolutely no reason to use any kind of “fake” sugar. Your body only recognises too much. It’s what you have a pancreas for.\n\t\t\n\n\nI always wondered about that. Thanks for clarifying the function of my pancreas.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tso that it is not very sugary?\n\t\t\n\n\nJust add less rather than change it. Obviously it will not taste the same as traditional, but perhaps be more to your liking.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhat some of the artificial sweetener are causing when heated?\n\t\t\n\n\nBad, bitter taste.",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why do my chickpeas move to one side of the pot like in the pic?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " how it happens?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I'm going to go with gravity. Have you checked to see if your stove is level?\n\n.40",
"loss": true,
"prefix": "forty_caliber:"
},
{
"from": "human",
"value": " Along with gravity, \nat one time, did you give it a vigorous stir and walk away? \nPerhaps, even with the slightest bit of not being level, that stir would end up like that... maybe\n\nHave you checked the water to see if it is level? That would be your best tell-tale for level.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Well the water isn't going to be level if the pot isn't level... right? The water follows the positioning of the pot.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " LOL. The things that we discuss on DC. \n\nThis thread will probably go on for 3 or 4 pages.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Steve Kroll said:\n\n\n\n\t\t\tLOL. The things that we discuss on DC. \n\nThis thread will probably go on for 3 or 4 pages.\n\t\t\n\n\nThen why not add one more theory \nAll though I doubt this very much, If the pot isn't being heated evenly ( sometimes my pot / pan is not dead center on the burner, which leaves part of the pan more active) , then the hotter side may agitate the beans a little more, causing them to shimmy to the other side. Although , a thin liquid ( like water) would likely be able to maintain a relatively consistent temperature , shooting own my theory .",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " It probably needs more fish sauce. \n\n\nToo soon?",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " Steve Kroll said:\n\n\n\n\t\t\tLOL. The things that we discuss on DC. \n\nThis thread will probably go on for 3 or 4 pages.\n\t\t\n\n\nYES! And we'll probably end up talking about fishing in Montana.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I'm curious - are chickpeas the only things that gravitate to one side?",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I actually agree with you Larry, I too thought of the burner with either a hot spot or not centered. \n\nSeeing to Believe - you have an Induction stove top, yes?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " FrankZ said:\n\n\n\n\t\t\tIt probably needs more fish sauce.\n\n\nToo soon?\n\t\t\n\n\nSNORT….",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tI'm curious - are chickpeas the only things that gravitate to one side?\n\t\t\n\n\nThat's actually a good question",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Hahaha! I miss you guys! Should be home late, late, Friday! \n\nI met someone from Wyoming today. Did not talk about fishing with the rodeo season looming.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n\t\t\tHahaha! I miss you guys! Should be home late, late, Friday! \n\nI met someone from Wyoming today. Did not talk about fishing with the rodeo season looming. \n\n\n\nWondered why I hadn't seen you around lately. Hope you're enjoying yourself?",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tWondered why I hadn't seen you around lately. Hope you're enjoying yourself?\n\t\t\n\n\nShe ran away to see friends and left me home alone with kittens. Poor poor me.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " Poor Seeing to Believe - trying to translate all this insane talk.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Well, I think the question has kind of already been answered. Gravity and a stove that may not be level would be my best guesses as well. \n\nWe could be really silly and say that maybe the beans simply like gathering all in one area to stay cozy.\n\n\n\nOther than that, I can't really think of any other logical explanation.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Use your instant pot and you will never notice.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Perhaps those are the answers and as you say Linda, I can't think of anyhting else either. Then again, maybe someone can come up with another plausible answer.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I like kittens!!!",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's the difference between spaghetti sauce and pizza sauce?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " To clarify, in my mind:\nPizza sauce = Pizza (of course )\nPasta sauce = spaghetti sauce\n\nI don't know if pasta sauce is spaghetti sauce technically, but that isn't my question exactly. Either way, I'll probably use both interchangeably. I am not Italian, and I'm always open to correction/learning.\n\nSo! I am making pizza cabbage rolls for funsies, and my husband likes pizza, so why not. I threw in some pizza sauce and some spaghetti sauce for the sauce on the rolls, then I wondered. What is the difference between pizza and pasta sauce?\n\nI've heard the ONLY difference is pasta sauce is cooked, pizza sauce isn't. If true, does this mean if I cook my pizza sauce, it becomes pasta sauce?\n\nOn my palette, I can make pasta sauce taste closer to pizza sauce if I add tomato paste to it. Is tomato paste a more common ingredient in pizza sauce?\n\nBasically just me thinking out loud on: if I only have pasta sauce and want pizza sauce, can I make pasta sauce taste more like pizza sauce? Or vice versa? Or is it not as simple as that, since \"pasta sauce is cooked, pizza sauce isn't\"? (If that's the true only main difference)?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " . . . . and then along comes \"marinara\" . . .\nnot sure what \"cooked / not cooked\" actually is thought to mean. \nit's very tricky to make a tomate-sauce-by-any-name without cooking the tomatoes down from \"whole fresh\"\n\nI suspect it may be the degree of seasonings added....\n\nhere's my garden-going-to-sauce",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " In my kitchen pizza sauce is thicker and highly seasoned compared to pasta sauce.\n\nThis is the easy pizza sauce that I normally use.\n\nPizza Sauce\n1 6 oz. can tomato paste\n¼ - ½ cup water\n2 cloves minced garlic\n1T dry Oregano\n1T dry Basil\nMix well. If you use fresh basil omit the dried from the sauce and add the fresh basil as a pizza topping. This makes enough for 2 sheet pizzas. The leftovers can be frozen with good results.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Oregano! Pizza sauce has it, spaghetti sauce doesn't.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I put oregano in my spaghetti sauce.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\tI put oregano in my spaghetti sauce.\n\t\t\n\n\nSome people put pineapple on pizza. That doesn't make it right. Trust me, I'm Sicilian.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " And my family is from Naples.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " This past few years, my spaghetti sauce has mushrooms in it, my pizza sauce does not. I cook the pizza sauce down much more, it is thicker.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " For me -\nPizza sauce is very much thicker and spicier.\nSpaghetti sauce is often herbier and thinner.\nPizza sauce takes robust toppings (pepperoni for example).\nSpaghetti sauce could be robust but often milder additives (shrimp for example).\n\nYou can thicken Spaghetti sauce and spice it up to Pizza sauce easily, but not vice versa, at least not easily.\n\nBoth can take copious amounts of cheese \n\nEdit:\nthings like mushrooms are cooked \n\"in\" a spaghetti sauce but \n\"on\" a pizza sauce.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " My pizza is generally Neapolitan style, very basic and I've used cooked tomato sauce with minimal ingredients, mostly minced onion, garlic, evoo and basil cooked for a fairly short time, maybe 15 minutes which is also my basic spaghetti (pasta sauce) sauce.\n\nMost of the time for my homemade pizza I'll either use a local San Marzano type ripe tomato and only in season or canned authentic DOP San Marzano from Italy and just crush them with my hands and use them uncooked on my pizza. The thick pizza type sauce I've tried a few times, yeah, that's not going to happen any time soon.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tFor me -\nPizza sauce is very much thicker and spicier.\nSpaghetti sauce is often herbier and thinner.\nPizza sauce takes robust toppings (pepperoni for example).\nSpaghetti sauce could be robust but often milder additives (shrimp for example).\n\nYou can thicken Spaghetti sauce and spice it up to Pizza sauce easily, but not vice versa, at least not easily.\n\nBoth can take copious amounts of cheese \n\nEdit:\nthings like mushrooms are cooked\n\"in\" a spaghetti sauce but\n\"on\" a pizza sauce.\n\t\t\n\n\nNice explanation and what I was thinking. I'll use pasta sauce for pizza but won't use pizza sauce for pasta.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Sauces made from scratch, then maybe follow pictonguy's lead.\n\nBut I was basing my answers on the sauces already made and how they compare.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use them interchangeably but they really aren't the same. The kind in the can is very different than a jarred sauce too.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I've never seen Pizza sauce in a jar. I have seen spghetti sauce in both jarred and canned - but jarred is much more common, at least around here.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSauces made from scratch, then maybe follow pictonguy's lead.\n\nBut I was basing my answers on the sauces already made and how they compare.\n\t\t\n\n\nMe too. \n\nHowever, I will sometimes make my own sauce from scratch, using, of course, fresh tomatoes, garlic, olive oil, spices, etc. My home version I will use on both pizza and pasta, but not the store-bought sauces.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I've actually made a chicken Parm pasta using pizza sauce that me and the DH like very much. It's Aldi red bag chicken (frozen breaded Chicken breasts), pizza sauce, mozz, and rigatoni. It's quite good! I like the \"spicier/brighter\" flavor that the pizza sauce gives it.\n\nI know. Sacrilege! But alas I am not Italian.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "human",
"value": " pictonguy said:\n\n\n\n\t\t\tMy pizza is generally Neapolitan style, very basic and I've used cooked tomato sauce with minimal ingredients, mostly minced onion, garlic, evoo and basil cooked for a fairly short time, maybe 15 minutes which is also my basic spaghetti (pasta sauce) sauce.\n\nMost of the time for my homemade pizza I'll either use a local San Marzano type ripe tomato and only in season or canned authentic DOP San Marzano from Italy and just crush them with my hands and use them uncooked on my pizza. The thick pizza type sauce I've tried a few times, yeah, that's not going to happen any time soon. \n\n\n\nI'm confused on this, so hopefully you can elaborate. Maybe I just read it wrong. I do wear glasses. \n\nYou said you use a cooked tomato (15 min) sauce of tomatoes, garlic, Evoo, etc. then you later said you use crushed San Mariano tomatoes you put directly onto the pizza.\n\nDoes this mean you mix the san Mariano tomatoes into your cooked seasoned tomato sauce, or do you do one (San Mariano) or the other (tomato garlic onion sauce) depending on what you have on hand?",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tI'm confused on this, so hopefully you can elaborate. Maybe I just read it wrong. I do wear glasses. \n\nYou said you use a cooked tomato (15 min) sauce of tomatoes, garlic, Evoo, etc. then you later said you use crushed San Mariano tomatoes you put directly onto the pizza.\n\nDoes this mean you mix the san Mariano tomatoes into your cooked seasoned tomato sauce, or do you do one (San Mariano) or the other (tomato garlic onion sauce) depending on what you have on hand?\n\t\t\n\n\nNo, I make both and use them separately. My cooked sauce is generally for different pasta sauces or dishes where I use a marinara type sauce, like chicken and eggplant parm, meatballs that kind of thing and occasionally for my pizza but generally when I do make pizza it's with uncooked tomatoes, just hand crushed with herbs, evoo, garlic, onion and cheese but I've also used roasted peppers, artichoke hearts, olives, pepperoni, mushrooms, chilies etc and of course parmigiana .",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Don't think I've ever really thought about it but yes, I guess it would be good with just crushing the tomatoes to go straight onto the pizza.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Spaghetti sauce? Pizza sauce? There are hundreds of different types . Tomato-based ? No tomatos? Ready-made sauces? We don't have such a thing as a \"pizza sauce\" . Ingredients are placed on a pizza separately, not as a sauce. You can find ready-made pasta sauces in jars but there are lots of different types, ranging from simple tomato ones to black/white truffles, pesto, bolonaise, ecc.",
"loss": true,
"prefix": "Meryl:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking from cans and boxes... and making it good.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Today, I spent the day working with contractors, spending my retirement money fixing stuff on my 25 year-old house. I was not in the mood to cook at the end of the long day. I looked in the pantry, and saw I had a can of Campbells Chunky beef and barley soup that I bought on sale and has been in there for months. \n\nI poured it into a sauce pan, and tasted it. It was as bland as bland gets. \n\nI got busy, adding some ground black pepper and granulated garlic, which wasn't enough. It needed some herbs. I looked in the pantry, and saw a jar of herbes de Provence. Almost perfect. It needed more beef, but I wasn't going to mess with that today. \n\nThis thread is about how you took something canned, and made it something really good, with your cooking knowledge and things you had in the kitchen/pantry. \n\nCD",
"loss": false,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " The practice is far more common than you might think, even in high end restaurants.\nWhen I make my Malay mango chicken curry, I use canned mango, which I blitz into the purée. Using fresh mango (which I have done) gives varying results, depending on size, ripeness, season and providence. In the restaurant, you must have consistency, so I would use the canned product. Of course, all the spices that I would add have their own characteristics too.\nThe Campbells soup range is pretty much a very common ingredient in tons of different recipes. The concentrated soup makes excellent stock in a pinch.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tThe practice is far more common than you might think, even in high end restaurants.\nWhen I make my Malay mango chicken curry, I use canned mango, which I blitz into the purée. Using fresh mango (which I have done) gives varying results, depending on size, ripeness, season and providence. In the restaurant, you must have consistency, so I would use the canned product. Of course, all the spices that I would add have their own characteristics too.\nThe Campbells soup range is pretty much a very common ingredient in tons of different recipes. The concentrated soup makes excellent stock in a pinch.\n\t\t\n\n\n\nWhere I Live, in North Texas, getting good fresh tomatoes is impossible, so I use canned tomatoes. So yeah, I have to use some canned ingredients. \n\nBut, it is rare that I buy processed food from a grocery store, mostly because I can't handle the sodium content. But, when I do eat prepared canned food, I always have to jack it up with herbs and seasonings. That's what I was talking about. \n\nLazy food made better with some knowledge and a little effort, with some good cooking experience behind it. \"What's wrong with this and how can I fix it?\"\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I don't buy a lot of canned food.\nMaybe once in a blue moon, chickpeas, beans, tomatoes\nNow starting to write this, there is more than I thought, just not often, but add\nTuna, smoked mussels and oysters, anchovies, coconut milk & cream\n\nAll are just ingredients though. They need some work to make them work \n(Except for the fish/seafood stuff, but still )",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I have found that I enjoy canning even though I buy some canned item: Tuna, tomatoes, peas, anchovies, some soups, etc. Two things that I can that have been an awesome find for me are potatoes and green tomatoes. I can make Fried Green Tomatoes with my canned tomatoes anytime of the year. The pressure-canned potatoes are dry canned (which has been a questionable practice, but I trusted my source because of this.) The potatoes do not lose flavor and can be used in hash, soups, stews, mashed, etc. I can add them to other items to enhance the meal as well. Like using canned corned beef to make a hash. I will add peppers and onion to it too.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " On chilly days (yes we occasionally have them here in Texas) a can of Progresso clam chowder is great, but I do add some freshly ground black pepper, more because I like it than because it's needed. Other than soups that contain ingredients I can't get (clams, barley, some beans) I rarely use canned foods.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " I use a lot of canned beans, tomatoes, coconut milk, stock, and other items for the convenience factor. As Jade Emperor mentioned there is also a consistency to these products.\n\nI rarely eat \"meal in a can\" type foods like soup, but I think it's pretty common to use canned ingredients.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " I use canned/packaged ingredients for recipes. I don't often eat packaged meals. Exceptions include a couple of Progresso soups (Beef Barley and Lentil) Stouffer's Mac and Cheese. We also by pre-made ravioli and pot stickers.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " @Andy M. The Progresso Lentil soup is fabulous with a good squeeze of fresh lime in it. So good!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n@Andy M. The Progresso Lentil soup is fabulous with a good squeeze of fresh lime in it. So good!\n\t\t\n\n\nI've tried that and it's not too bad. But usually if I want lentil soup, I make my own from dried lentils. It's super easy and sooooooo delicious. I like adding bits of ham or ground sausage to mine. But if I don't have any meat available to use, that's okay too. A vegetarian lentil soup is just fine by me.\n\nMy other favorite soup to make is split pea.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " My favorite way to 'doctor' up canned soup is adding a small can of chopped clams to clam chowder. Then I sprinkle in a little bit of chicken bouillon granules to add extra flavor, then toss in a handful of frozen corn. I like corn in clam chowder. I'll also use the Better Than Bouillon clam base, if I have it around. \n\nIf I have an over-abundance of canned vegetables, I'll make a pot of vegetable soup, also adding in some fresh veggies like onions, carrots, celery, zucchini, cabbage, diced sweet potato or butternut squash, just whatever is in my fridge that needs using up.\n\nAs for boxed food, I'll add Velveeta type cheese to mac & cheese to make it extra creamy.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI use canned/packaged ingredients for recipes. I don't often eat packaged meals. Exceptions include a couple of Progresso soups (Beef Barley and Lentil) Stouffer's Mac and Cheese. We also by pre-made ravioli and pot stickers.\n\t\t\n\n\n\nI like to add broccoli florets to Stouffer's Mac and Cheese. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Cooking from cans and boxes... and making it good.\nAs a general rule, look at the ingredient list on the can, box, or frozen food. It is reasonably safe to add more of an ingredient that is already there. Since some ing. lists only state \"spices\", this is a good opportunity to learn common spices based on which part of the planet the dish originated. Garlic and Onion are present in most of the major cuisines around the world and are usually a safe bet to improvement of flavor. \n\nBoth fresh ingredients and leftovers are a great way to alter pre-made food. \n\nThen there are always Hot Sauces and flavored Vinegars if you want to \"brighten\" a dish.",
"loss": true,
"prefix": "SGM Chef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Field to Table. DIY from the beginning.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " we took a wild turkey. I deboned a thigh and leg and roughly turned it into ground meat. then, some Thai inspired flavors to make Turkey Krapow. the egg is from my bud's hens. tougher than store bought. not gamey at all. some breast meat will become Japanese curry tonight.",
"loss": false,
"prefix": "boom:"
},
{
"from": "gpt",
"value": " Looks great!",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " Nice!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " That egg looks amazing. Krapow is very forgiving and everyone has their own version. Yours looks delicious!",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " I've lived out in the country, neighborhood, for 40 years and have never seen a wild turkey IN MY YARD until last week. They started coming around the front of the house, around the side and ran off to the neighbors. So fun to see. (we do see deer, raccoon, possum, squirrel, mice, chipmunks, sand hill cranes, foxes, and owl)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Wow! We found a dead rat yesterday. Probably doesn’t qualify, huh?",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Let's hope you don't see any live ones!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " We have wild turkeys in this area, I assume because of the creek and woods around them, which is about 50 yards from here. I only saw them a couple times in my yard.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " They were numerous at the farm. Often saw them strutting thru the back yard. \nOne doesn't think of them as flying until you see a flock of them going over your car on the highway! Almost drove off the road. Of course, they are birds! So makes sense as they roost quite high in trees - guess I just never thought about how they got up there! I think I had assumed they just flew/hopped up from branch to branch till they were feeling safe!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " We have had reports of wild turkeys on the West Island of Montreal. More and more every year. I have heard that there are even wild turkeys in Montreal, not just the suburbs.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tThey were numerous at the farm. Often saw them strutting thru the back yard.\nOne doesn't think of them as flying until you see a flock of them going over your car on the highway! Almost drove off the road. Of course, they are birds! So makes sense as they roost quite high in trees - guess I just never thought about how they got up there! I think I had assumed they just flew/hopped up from branch to branch till they were feeling safe!\n\t\t\n",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I remember that one!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI remember that one! \n\n\n\nWell, how was anyone going to forget that one? It's an absolute classic. It's probably the most famous clip from the TV show, WKRP in Cincinnati. That was such a good series.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I didn't really watch it that much, pure luck I just happen to be when it aired.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Regular paprika versus paprika in oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " in israel we have two kinds of similar paprika.\nregular one.\nand a powder that has oil in it..\n\ni know that the second one gives more intense color.\nbut what are really the different uses for each? and what else do you need to know about it?\n\nwe also have smoked paprika like you have....\n\nbut i'm really curious.. is the oil paprika is more for couscous stews?\n\ni can't ask in hebrew in the hebrew places unfortunately..\n\nlet me know what you can tell..\ntnx!!!",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i think i better like regular paprika than this Moroccan paprika [paprika in oil]",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " The paprika with oil is great for stews like couscous dishes and chraime because it blends well and adds rich color.",
"loss": true,
"prefix": "BruceHowes:"
},
{
"from": "gpt",
"value": " Paprika - Sweet, with Oil\n\t\t\t\t\t\n\nSweet paprika is made with vibrant red peppers, dried & ground into a fine powder. We then blend it with extra virgin olive oil that brings out the fruity notes of the paprika. Add a touch of vibrant color to any dish.Use this subtle spice to season classic egg dishes – from deviled eggs and...\n\n\n\n\n\t\t\t\t\twww.pereg-gourmet.com\n\t\t\t\t\n\n\n\n\n\nWhy is there oil in seasoning?\n\n\nUsually oil is used to help them stick, which mostly happens by moistening the spices/herbs. So it doesn't really matter much whether you put the spices or oil first, or whether you mix them together and make a paste that you then apply to the meat.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freeze dried dog food & a freeze dryer",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone made freeze dried dog food? And if you have, what freeze dryer would you recommend for home use? I couldn’t find many reviews on the home freeze dryers and the commercial ones are very expensive. Thanks for any guidance or advice.",
"loss": false,
"prefix": "TheCafeteriaLady:"
},
{
"from": "gpt",
"value": " I've never made anything that was freeze dried. However, we do have some here who make dog food for their pups. Perhaps one will have a good answer for you. I'm definitely interested in following along out of curiosity!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Hello and Welcome to Discuss Cooking. Not that I've ever looked but I didn't even realize that there were home versions available. Perhaps someone here has done it for camping/hiking trips. Like Kathleen, I'm curious too.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Welcome to Discuss Cooking. I follow a lady who makes videos all about dehydrating. She has ventured into freeze drying. I think she has some info or reviews of home freeze drying equipment, but not specifically related to pet food. Her website is called, \"The Purposeful Pantry\". Another member here recommended her website.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tWelcome to Discuss Cooking. I follow a lady who makes videos all about dehydrating. She has ventured into freeze drying. I think she has some info or reviews of home freeze drying equipment, but not specifically related to pet food. Her website is called, \"The Purposeful Pantry\". Another member here recommended her website.\n\t\t\n\n\nThank you. I am not totally new to Discuss Cooking. I was on years ago as Clienta but that email I no longer have access too and life got busy with a restaurant then hotel, marina & dive shop on Isla Mujeres, MX. We have been back stateside since August 2018. I have always loved this site. I make homemade dog cookies and treats but really want to try freeze dried treats. My dog had some from a dog friend and absolutely went nuts about them. The freeze dried food and treats are really expensive so I thought I would research making them on my own. I will check out The Purposeful Pantry. And will keep you posted on my findings!",
"loss": true,
"prefix": "TheCafeteriaLady:"
},
{
"from": "gpt",
"value": " TheCafeteriaLady said:\n\n\n\n\t\t\tI am not totally new to Discuss Cooking.\n\t\t\n\n\nIn that case Welcome Back!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " TheCafeteriaLady said:\n\n\n\n\t\t\tThank you. I am not totally new to Discuss Cooking. I was on years ago as Clienta but that email I no longer have access too and life got busy with a restaurant then hotel, marina & dive shop on Isla Mujeres, MX. We have been back stateside since August 2018. I have always loved this site. I make homemade dog cookies and treats but really want to try freeze dried treats. My dog had some from a dog friend and absolutely went nuts about them. The freeze dried food and treats are really expensive so I thought I would research making them on my own. I will check out The Purposeful Pantry. And will keep you posted on my findings!\n\t\t\n\n\nWelcome home. \n\nWould you like for me to find you the link?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Welcome back and I'm keen to know more so I'm following",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Has anyone been noticing more food recalls than normal?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't know if I'm just watching out for more food internet information, but I swear I feel like for the past few months there's been a food recall of something every week.\n\n(When I say food recall, I'm not talking about food allergies, as I have none and don't need to worry thankfully; I'm more talking about the recalls of foods contaminated with Listeria, Botulism, and E. coli).\n\nI feel like there's been a Listeria/Botulism recall at least every other week since November, and it feels like way more than what I used to see. Am I just noticing it more, or have other people seen lots of food recalls too?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I don't know if there are more than usual ... there are always recalls circulating.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " The big thing I notice is that produce simply does not last for more than a few days. I used to purchase fruit for the week. After 3 or 4 days, it becomes a \"use it or lose it now\" situation.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Have seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to. \nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHave seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to. \nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.\n\t\t\n\n\nThe craziest ones to me are always the metal shavings ones. Like. . .does that mean the factory that produced the food needs to replace its big moving parts now?",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " And where else would they come from? \n\nAhh ok, I see now, perhaps someone lost a filling.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tAnd where else would they come from?\n\nAhh ok, I see now, perhaps someone lost a filling.\n\t\t\n\n\nI laughed a good bit at this one.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I can't say I have noticed any more than usual. There's always going to be something being recalled, usually voluntarily out of caution. \n\nAny given recall will only affect certain regions, so maybe yours is experiencing a bit more at the moment. Nationwide recalls seem to be really rare. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Biggest one I remember was for lettuce from California, the water used from the ditches was contaminated. Affected many people. Even in Canada there was suddenly empty shelves and notices up. We get a lot of California produce.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tBiggest one I remember was for lettuce from California, the water used from the ditches was contaminated. Affected many people. Even in Canada there was suddenly empty shelves and notices up. We get a lot of California produce.\n\t\t\n\n\n\nWow, that was a long time ago, if we are thinking about the same thing. \n\nWhen it comes to things I worry about in the US (and Canada), food safety is pretty low on the list. It's not perfect, but there are a lot of people working hard to keep our food safe. Ordinary people who go to work everyday and do a good job. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tWow, that was a long time ago, if we are thinking about the same thing.\n\t\t\n\n\nHow do you mean? It was within the last 10 years, I was living on the farm by then. To my way of thinking not that long ago.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tHave seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to.\nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.\n\t\t\n\n\nYes, I'm seeing several mislabeled content recalls, like undeclared food allergens, etc. But I have seen a few recalls as of late due to listeria or some other bacteria. I don't know if it's more than I normally see, but I do run across them on a fairly regular basis.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I expect fewer recalls. With the Center of Disease Control and the Food and Drug administration being gutted, we won't know if food is contaminated until there are sicknesses or deaths. Yet another reason to grow and process your own (besides, it's fun!).",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " I also believe as your interests in foods and related subjects grow you start to notice things like that 'out of the corner of your eye'. Things you would not have noticed before.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHow do you mean? It was within the last 10 years, I was living on the farm by then. To my way of thinking not that long ago.\n\t\t\n\n\n\nTen years ago was a long time to me. I was in my early fifties. I better leave it at that so I don't get third degree burns on my a$$. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " In 20 years you will think of this conversation as yesterday! time does that to you.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Time is relative. \n\n10 years ago, for a 20-year-old is foreeeeeeeeeeeever.\n10 years for an 80-year-old is last week.\n\nEinstein was right.",
"loss": true,
"prefix": "FrankZ:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why is better than bullion better than a powdered bullion for example?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " powder is much easier to use, but is there a big advantage to the sticky paste?\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Many think it tastes better. I suppose you could buy both and do a taste test. You may disagree.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Many think the paste is easier to use. \nAll need to be dissolved in a liquid. \nI prefer a liquid concentrate. I get it from Knorr-Bovril. \n\n\n\n There is also a Vegetable one, I'm all out.\nI find it easiest to use, dissolves very quickly. \n\nI also use it for a quick hot drink. \n\nTaste is subjective. You have to do a comparison.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I also like the shape of the bottle. \nAlthough taller, smaller base for space.\nI store in the cupboard not the refrigerator. \n\nI think, but not sure) BTB has more flavours - there is a Roasted Garlic one and a Mushroom (?) \nI do have cubes in mushroom flavour but not used any yet.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Ive been using powder forever. to the point where some of my recipes count on it. I do have / use better than bullion for somethings, cause the recipe may call for something in paste form. But I personally prefer the powder.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " It tastes a lot better and it’s easier to use, IMO",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " i've never seen the sticky paste. but the boullion type powder is available in a tub too",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " The quick answer to your original question is that the name of the product tells you right there on the label that it's better!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Here is their web site. There are a multitude of different flavours I've never seen! LOL",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " @Andy M. hmm... the direct translation for boullon is Broth. \nSo it really is a bit of an oxymoron, no?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " ok\ni don't buy the powder form because these are sold by big and bad companies in israel..\nthere are also smaller companies but their products are not good i guess....\ni wish it was simpler..\n\ni've once bought better than bullion on iherb and one of the scoops of it had some kind of meat piece in it that ended up in the stew.. it was disgusting.. also dangerous for small children..\n\ni usually buy the chicken organic one because i can only find organic on iherb.. the chicken didin't had lumps of meat..\n\nwhen i contacted better than bullion back then, they said that it happens from time to time that there are lumps....\n\n\nanyway.. i'm now consider to compromise and buy israeli powdered bullion. because they are very easy to use..... and also kosher..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI also like the shape of the bottle.\nAlthough taller, smaller base for space.\nI store in the cupboard not the refrigerator.\n\nI think, but not sure) BTB has more flavours - there is a Roasted Garlic one and a Mushroom (?)\nI do have cubes in mushroom flavour but not used any yet.\n\t\t\n\n\nI've bought the mushroom one before. It was alright. Wasn't super impressed with the flavor on that one. But I love the chicken BTB. The turkey one is okay. I bought the clam flavored one in the past and that one is good for making homemade clam chowder (or other clam dishes) and even adding a very small amount to canned clam chowders to give them extra flavor.\n\nThe two flavors of bouillon, however, that I keep around at all times are chicken and beef, regardless of the type (powder vs paste).\n\nAs to the original question, in my personal opinion, the BTB (Better Than Bouillon) has better flavor than the powdered stuff.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tok\ni don't buy the powder form because these are sold by big and bad companies in israel..\nthere are also smaller companies but their products are not good i guess....\ni wish it was simpler..\n\ni've once bought better than bullion on iherb and one of the scoops of it had some kind of meat piece in it that ended up in the stew.. it was disgusting.. also dangerous for small children..\n\ni usually buy the chicken organic one because i can only find organic on iherb.. the chicken didin't had lumps of meat..\n\nwhen i contacted better than bullion back then, they said that it happens from time to time that there are lumps....\n\n\nanyway.. i'm now consider to compromise and buy israeli powdered bullion. because they are very easy to use..... and also kosher..\n\t\t\n\n\nWhile I think the flavor of the paste bouillon is better than powder, I buy the powdered versions more often because they're more economical for me. It depends on the price. Sometimes, on sale, I can find BTB for around $3.00 a jar. But normally they're around $6 to $7 a jar. That's just too much.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " yeah, they are very pricey and I've never seen them on sale. The bottles sometimes are. Now-a-days I can afford them, but with a large family (before BTB) I could only afford the cubes. \nYou can only buy the best you can afford.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " When I was a young cook, all that was available was the cubes. In the 1980's I discovered Bovril products and switched. I found them much better than the cubes. Later when I first learned about BTB, I tried it and never went back. The flavor was much truer to beef, chicken, etc. However, they are all VERY salty. You have to be careful with any added salt in the recipe",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " I agree about the Bovril - that was the first \"non cube\" product, that I ever found around here, back in the early 80s. It wasn't until I saw the Minor's Soup Base that I found some good, lower sodium varieties, though they only had chicken and vegetable bases. Still not low, with the sodium, but lower than the other types.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Peeling peppers, tomatoes, and potatoes. Whats everybody's stance?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Personally I've never had an issue when cooking with unpeeled tomatoes, potatoes, and peppers when cooking. I think it's rare that i even remove the skin when making mashed potatoes now, and i don't think I have ever removed kin from peppers and tomatoes when making sauces. There's good nutritional value in the skins and I don't like wasting food so I tend to not care so much about the skin. But whats everybody elses view? Skins, yay or nay?",
"loss": false,
"prefix": "AnonCooks:"
},
{
"from": "gpt",
"value": " I never peel tomatoes.\nI only peel peppers when I've roasted them on the grill or gas burner.\nI peel potatoes for mashed, stews, soups, etc. Not for roasted or smashed potatoes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I only peel tomatoes for certain dishes. \n\nDepends on peppers. In dishes where they are cooked with lots of other things, nope. I only use colored peppers, not green, for dishes where the pepper is a major or star component. In that case, they get peeled because my husband and I both get a bitter aftertaste if they are left unpeeled.\n\nI mostly peel potatoes simply because I don't like the skin texture.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Peels, yay. \nIn my tomato sauce I blend the skins away rarely ever strain them away.\nRaspberries and black berries, seeds, I strain out.\nPeppers, only for special dishes or company, not for home cooking.\nI make mashed potatoes with russet potatoes by boiling them or microwaving them, then I put them in cold water, and take the skin off with the back of the knife. If they are a softer skinned potato, like a red one, I'll leave the skin on.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Depends entirely on what I'm making. If I'm oven roasting potatoes, I usually leave the skins on. If they are going into a stew, I peel them before chopping.\n\nTomato skins I don't usually bother removing.\n\nWith thick skinned roasted peppers (e.g. poblanos, Anaheims, etc.), the skins are kind of nasty when left on. So I usually peel those.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " For me, it depends on the condition of the vegetables and the dish that I’m making.\n\nI peel potatoes for potato salad or fries, tomatoes for stewed tomatoes and sauce, tough broccoli and asparagus stems, etc…",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Everybody has pretty much covered how I do it, sometimes yes, sometimes no. \nCarrots I peel if they are older as I find the skins nasty. Beets always.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I rarely peel anything; peppers only when needed, like with chiles rellenos, and other Mexican dishes, potatoes and carrots when the skins aren't very good, for whatever reason, and I only occasionally peel tomatoes - that pork ragout, with fresh tomatoes, and ratatouille are two that come to mind, that I peel the tomatoes for, as the skins would end up loose, and floating around in the sauce. This is probably why I don't do that much canning, with all those tomatoes I grow - can't be bothered with it! Though I sometimes roast the tomatoes over an open flame, to char some of the peel, then blend it smooth, so the flavor is still there. Most things have the tomatoes chopped up small enough that the skin isn't a problem.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I’ve never in my life peeled a pepper or tomato. Potatoes depend on what I’m making. I always peel carrots and beets",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I don't like peppers, so I never eat them. Potatoes, I always peel simply because I don't like the skin. Unless I'm having a baked potato or stuffed potato, of course. The only time I'd ever peel a tomato would be for a sauce and I blanche them for that, although I haven't made a sauce in forever. Same with apples. I eat the skin unless I would be making a pie or something and I don't like apples enough to make stuff with them. But real tomatoes and peaches, if I'm lucky enough to get them from a farmer's market I'll eat them whole. Farmer's market peaches actually get inhaled. I love them so much and I can only get them in one place and for a short time. I refuse to buy the crap they call peaches in the store.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " For tomatoes, I almost never peel them. I don't remember peeling them to can them, but that was decades ago. Potatoes, I didn't used to peel them for most things. I did peel them when the skins were, as an English friend put it, disreputable. But, the skins of potatoes seem to be where most of the solanine (toxic glycoalkaloid, common to many members of the nightshade family) is and it has a noticeable negative effect on my arthritis, so now, unless it's baby potatoes, they get peeled. I also peel carrots, unless they are very young, very fresh, and look nice, because they don't taste nice. Peppers, I haven't bothered yet. I would if I were roasting them, but I just buy roasted red peppers when I need them and save myself that effort.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Yeah, depends. I don't like to wash anything so sometimes I do end up peeling.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Everyone else has me covered. It depends on the dish the condition of the veggie. I do always peel beets.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Same as most...\nTomatoes, never. Unless I've thrown them in the freezer. Then I do. I don't actually know why. Habit I suppose.\nPeppers only when blackening, same for eggplant.\nPotatoes depends\nCucumber never\nCarrots sometimes\nBeets, never as I don't eat them \nApples, peaches, apricots never\nLychees, rambutan, banana, orange: always",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tTomatoes, never. Unless I've thrown them in the freezer. Then I do. I don't actually know why. Habit I suppose.\n\t\t\n\n\nI think possibly because they slip off easily when defrosted, no?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I have never had a reason to peel tomatoes or peppers. As far as potatoes go, I get small ones, boil them, then squeeze them in the ricer. Potato comes out, skins stay behind. In fact, I just recently purchased a potato masher at the Dollar and a Quarter Tree (Formerly Dollar Tree) Store.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Depends on the use. I've peeling all of those and also left the skin on all of them.",
"loss": true,
"prefix": "pictonguy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Have you ever glazed a ham BEFORE you start cooking it?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Tomorrow for Sunday dinner, I'm cooking a ham in my slow cooker. Now, I know the directions on the glaze packet always say not to glaze the ham until the last 30-60 minutes of cooking to prevent the sugars in the glaze from burning. But would that still apply to using a slow cooker, since you're not really using direct heat from the oven? Basically you're just steaming the ham, right? Will the sugars still burn if I glaze the ham previous to cooking? I'd really like to glaze it tonight and let it sit overnight in the glaze to let all those flavors sink into the meat.\n\nHas anyone had any success (or disasters) glazing the ham previous to cooking in a crock pot?",
"loss": false,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Have never done it, but I would say you are taking a risk to burning on the bottom.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHave never done it, but I would say you are taking a risk to burning on the bottom.\n\t\t\n\n\nI was thinking the same thing, although I have a couple of inches of apple juice in the bottom of the slow cooker. I forgot to mention that.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I honestly don't see the advantage. We just had a ham (huge, will get at least 4 or more meals from it, gulp) She added the glaze at the end and I found it perfect. I think anymore saturation would almost end up being too much - that ham was perfectly sweet to begin with.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI honestly don't see the advantage. We just had a ham (huge, will get at least 4 or more meals from it, gulp) She added the glaze at the end and I found it perfect. I think anymore saturation would almost end up being too much - that ham was perfectly sweet to begin with.\n\t\t\n\n\nThank you, my dear. That makes absolute perfect sense.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " i never have but i know that certain sauces get too absorbed by the meat if you add them too early. like duck sauce and chicken piece.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti never have but i know that certain sauces get too absorbed by the meat if you add them too early. like duck sauce and chicken piece.\n\t\t\n\n\nMaybe that's where I've messed up in the past and my ham always comes out too dry.\n\nI'm taking y'all's advice and just waiting until the last hour or less to add the glaze.",
"loss": true,
"prefix": "Linda0818:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Not sure where to put this. I, like uesing butter. I, keep it in a closed cotainer with a lid. I, am relutant to keep it on the counter, so it is soft, when, I want to use it. Hoe do you keep your butter. Thanks for the help",
"loss": false,
"prefix": "White Rook:"
},
{
"from": "gpt",
"value": " I keep mine on the counter, but I only load up the container with a half stick at a time. That lasts me about a week.\n\nNothing worse than hard butter.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "human",
"value": " Except what we use for toast, etc. we keep it in its original package in the refrigerator. Otherwise, the butter we want to stay soft lives in a \"butter bell\" on the kitchen table. Have been doing this for more years than I can count.\n\nFor more information on what a butter bell is, look here: \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\twhat is a butter bell - Bing\n\t\t\t\t\t\n\nIntelligent search from Bing makes it easier to quickly find what you’re looking for and rewards you.\n\n\n\n\n\t\t\t\t\twww.bing.com",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " I do the same as Steve; I keep it on the counter. I tried putting out the equivalent of 1/2 a stick, but it got used up too fast, especially now that I am watching my sodium. I'll have to see how it goes leaving out a whole 1/4 lb of unsalted butter. I was using mayo for spreading on bread for most sandwiches, but there is a lot of salt in mayo.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Steve Kroll said:\n\n\n\n\t\t\tI keep mine on the counter, but I only load up the container with a half stick at a time. That lasts me about a week.\n\nNothing worse than hard butter. \n\n\n\n\nButter I am going to cook with stays in the fridge. For spreading on breads, I sometimes have some out on the counter. Like Steve, I only keep a partial stick out -- what I think I'll use in a week. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I generally use hard butter but have a little that I keep out, mostly for sandwiches where I haven't toasted the bread.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " i could never leave food on the counter.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I keep 1/2 pound butter in a sealed container in my cupboard. The other half is another sealed container in the fridge. Taken out when the first one is depleted. Soon after I then take out a frozen one to defrost. \nThat is my salted butter. I go thru A LOT of butter - too much probably. It's my holy trinity.... butter, bacon and butter. \nMy unsalted butter I keep in the fridge. \nWhen I make ghee - depends on how clear it is. Super clear I keep (covered) in the cupboard. If I don't get it super clear I keep it in the fridge.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Most of the butter is in the fridge or freezer. I keep a butter bell on the counter which holds a stick of butter when newly filled. It keeps the butter fresh and at room temp. for a couple of weeks or more.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I have a butter bell on the table - picked that habit up long ago and far away.\n\naround here, works fall to spring, but summer time the ambient temp is high enough that the butter falls out and into the water seal.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " Mine is always in the fridge\n\nBut you could look into a butter bell",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " We also keep butter in a butter bell and have done so for years. We do have butter in the fridge for cooking, etc. when we want to measure easily, but a butter bell is simple and keeps butter well!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " DIL uses a butter bell, but when it needs washing, another container is recruited. \nFluctuates between 3 maybe 4 different vessels. \nIs one better than the other? \nDepends on who you ask.\nThey are all kept on the counter.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Never heard about a butter bell. going to have to look into one",
"loss": true,
"prefix": "White Rook:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tDIL uses a butter bell, but when it needs washing, another container is recruited.\nFluctuates between 3 maybe 4 different vessels.\nIs one better than the other? \nDepends on who you ask.\nThey are all kept on the counter.\n\t\t\n\n\n\nI have experienced dark/black streaks developing in butter bell contents.\nwhen it's empty, I wash/dry, put it in a cold oven set (for other reasons) to pre-heat to 350-450'F. which basically 'sterilizes' the butter bell.\n\nit's rather well established that butter does not \"rot/decay/go bad\" at room temps over short-to-medium-to-long-term-time. my butter bell holds ~4 ounces/113g at a clip - which last me (the only one in the house that \"dares\" to eat it . . . with glee...) 3-4 weeks. I use it - soft state - on fresh toast/bread/biscuits/pancakes/waffles/etc. given the limited use, I splurge for a plugra / high fat (unsalted) butter for that specific use.\n\nthe fridge has more butter for saute/cooking/roux/etc.\nI guess that makes me \"bi-buttery?\"",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " I used to keep one stick at a time in a butter bell, but I got tired of fishing it out of the water seal, so now I just keep it in a flip top butter dish on the counter. I go through it fast enough that it never spoils.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I use a special container for oil that keeps it in good condition, and I keep it in a cupboard or on a shelf, away from light and heat.",
"loss": true,
"prefix": "Sweetbun:"
},
{
"from": "gpt",
"value": " I use Can't Believe It's Not Butter to spread on bread I'm using for tuna melts or grilled cheese sandwiches. That staqys in the fridge. Otherwise, I keep a stick of regular butter in a butter dish on the counter in winter. In summer, if it doesn't get used within a few days, I have to put it in the fridge or it'll melt in the dish. I use the real butter for cooking or for recipes or for putting into pans to grease them up.\n\nAny butter I'm not going to use for a couple weeks goes in the freezer.",
"loss": true,
"prefix": "rodentraiser:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tomorrow I'm making these Bourekas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i don't know if i better brush with egg wash on top and sprinkle some sesame or not..\n\ni afraid of a situation where the egg would burn at 220 degrees celsius..\n\nnot really sure..\n\nthey say i need to put in the oven on a parchment paper without thawing first..\n\nanother thing i have to remember is that wait 20 minutes after taking out of the oven to let the cheese cool a bit and not severely burn the mouth..\n\nanyhow.\nwhen making egg wash you just beat eggs or you need to add some water to the egg?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i could not wait and made some today..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " You could brush on the egg wash for the last 15 minutes of the baking.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti could not wait and made some today..\n\t\t\n\n\nYeah, I sometimes can't help but whip something up too!!",
"loss": true,
"prefix": "knowledge keeper:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Would you consider making this Indian beets and lentils recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what would you change in it if yes?\n\n\n\n\n\n\ni've made it two times and like it..\n\nbe sure to watch the whole video because later he adds more ingredients..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I wouldn't put the beets in it.\nBut then, I don't like beets.\n\nBesides that, it sounds like a lot of basic curries, but with the tempering spices added in the beginning, instead of the end, like I usually do. But if you like beets, it should be good.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Ive never used beets in Indian food ( nor seen it ) but I would try it. Often, when making borscht I buy more beets than I need, so would definitely try this.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Here's a link showing a bunch more Indian recipes using beets, if you're looking for them. I see them all the time when looking for various dishes, and even in things like flatbreads, where they're substituted for things like shredded potatoes.\n\n\n\t\t\t204 beetroot recipes | Indian Beetroot Recipe Collection | Tarladalal.com",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " i can't view you tube on the computer that has this forum Can anyone explain it to me?\nWe like beets and lentils!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tHere's a link showing a bunch more Indian recipes using beets, if you're looking for them. I see them all the time when looking for various dishes, and even in things like flatbreads, where they're substituted for things like shredded potatoes.\n\n\n\t\t\t204 beetroot recipes | Indian Beetroot Recipe Collection | Tarladalal.com\n\t\t\n\n\n\n\nThanks, I'll check it out. Im sure if I had successful beet crops in the garden, I likely would have looked for more things to do with them. But they are one of the crops I just cant do well, no matter how much I research and what I do.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " beets and lentils are pretty cheap to buy",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti can't view you tube on the computer that has this forum Can anyone explain it to me?\nWe like beets and lentils!!!\n\t\t\n\n\nIts a relatively basic Indian recipe, jus using beets instead of something you'd ( or at least I'd) consider a more traditional Indian Veggie.\n\n- Heated up some oil, fried up some mustard seeds, cumin seeds, chili peppers, Hing and curry leaves.\n- Add chopped onions\n- Add salt and turmeric, soften onions \n- Add split Moong Dal ( pure soaked for 30 minutes )\n- Add grated beet root , stir, cooked with lid on ( add a little water if necessary) 10 minutes \n- Cook til most / all liquid gone \n- Add cumin powder , coriander powder and roasted sesame powder\n- Add garam masala\n- Finish off with chopped cilantro\n\nHere is his websites link which has the video ( link to you tube) but also has the written recipe .\nI've actually tried a few of his recipes in the past, and they were good. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGrated Beetroot Curry\n\t\t\t\t\t\n\nThe health benefits of beetroot are many.It is a natural blood purifier.So include beetroots in your diet at least once in a week\n\n\n\n\n\t\t\t\t\twww.vahrehvah.com",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " that sounds lovely! thanks for writing it out!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " i've used half cup of split red lentils instead..\ni didn't used curry leaves\n.....\nyou don't even need the cilantro leaves..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " The split red lentils (masoor dal) are a good substitute for the moong dal, as they both get very soft quickly. Those are my second most used lentils on my shelf, using them a lot in non Indian dishes, as well, just to thicken them.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti've used half cup of split red lentils instead..\ni didn't used curry leaves\n.....\nyou don't even need the cilantro leaves..\n\t\t\n\n\nYou can never have enough coriander leaves \n\nRecipe sounds good but would be a lot better without beetroot\n\nEdited to say I am surprised about coriander and cumin powder.\nI would have expected the seeds to have been dry roasted or fried in oil",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " The cumin was added whole in the beginning, frying it briefly in the oil, after the mustard seeds. It was added again later, powdered, with the coriander - something I keep on hand, together. Probably something they have a name for, though I don't remember it - some toasted coriander plus some toasted cumin, plus a very small amount of cloves.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tThe cumin was added whole in the beginning, frying it briefly in the oil, after the mustard seeds. It was added again later, powdered, with the coriander - something I keep on hand, together. Probably something they have a name for, though I don't remember it - some toasted coriander plus some toasted cumin, plus a very small amount of cloves.\n\t\t\n\n\nOK, sorry\nI didn't read the whole thing. My bad",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Holiday Preparations",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " It has begun. Last Friday I bought a 10 Lb. \"parts\" turkey. ($0.59/LB).\n\nOver the last couple of days I have been sharpening my knives in preparation for some heavy duty use. I didn't finish today as I managed to give myself a decent cut on my left forefinger. Got all but one knife sharpened, my butcher's knife will have to wait.\n\nTomorrow I plan on attacking the parts turkey. I'll break it down to its component parts, debone all those parts and reserve the two thighs and breasts for meals. The wings, drumsticks and all the deboned bones will go into a pot to make turkey stock for Thanksgiving dinner.\n\nMy daughters and I have discussed what they will be bringing this year. Now I can plan the menu. Things will be reduced in size as we are leaving for FL the Saturday after Thanksgiving for five days to celebrate SO's and my milestone birthdays (80 and 75) with her family. Her daughter is flying us down, putting us up and providing the entertainment. We'll be with SO's children, grandchildren and their spouses and their children. First time seeing the youngest great grandchild.\n\nThat's as far as we've gotten. how about you guys?",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy, thanks for reminding me to give my knives their annual sharpening.\n\nNot much to do here, I’ve checked the pantry and made a list of odds and ends.\n\nI picked up a fresh box of Bell’s poultry seasoning, sticker shock at $3.79 but still worth every penny to maintain the tradition.\n\nEnjoy your Thanksgiving and combined birthday celebration.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I invited the guests. Made the menu. Got out my recipes. Bought \"foraged cranberries\".",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I have two Thanksgivings to prepare for and I have done some work; assembled recipes, made grocery list. I am hosting bridge on Friday with 7 players converging at my house. This coming Tuesday I am hosting a pre-Thanksgiving Thanksgiving lunch for 5 of us. Going to brine and roast a turkey, make gravy, green chile, cheddar cheese mashed potato casserole, herbed dinner rolls, cole slaw and a chocolate carrot cake with cream cheese icing. Then on Thanksgiving Day, for the third time, we are going to a friends house where the hosts will be smoking turkeys and making dessert, and the rest of us will be bringing sides. Haven't heard what I will be bringing. I'm psyched.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " At first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tAt first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!\n\t\t\n\n\nYeah, my first thought was that this was about Xmas too. Even the mention of turkey didn't alert me. It was first when I read, \"The wings, drumsticks and all the deboned bones will go into a pot to make turkey stock for Thanksgiving dinner.\" that the penny finally dropped. Oh yeah, they haven't had Thanksgiving yet. \n\nI'll just follow along and enjoy the reading.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " LOL, me too taxy.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tAt first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!\n\t\t\n\n\nIf you could see ll the Christmas sales items and decorations for sale around here you'd think Christmas was next week!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Other than the grocery stores I have not been anywhere but I fully expect to see them all decorated here too. \nPersonally I think it should be illegal before December 1st.... ok, I'll give them the weekend of...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Holiday preparations... \n\nAirline, rental car, and hotel reservations... and kennel reservations for mom's dog. Check!\n\nStock up on Tums, Ibuprofen and Ativan. In progress.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Sounds like you're off to a great start with your turkey prep! Homemade stock is always the best. We’re still planning our menu but it's always a family effort here too. Your Florida trip sounds amazing, what a great way to celebrate your birthdays! Enjoy!",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "gpt",
"value": " I thought Christmas too, but that would be because we don’t have thanksgiving down here",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tIf you could see ll the Christmas sales items and decorations for sale around here you'd think Christmas was next week!\n\t\t\n\n\nThey put out Thanksgiving and Christmas decor items as soon as Halloween stuff got put away here.\n\nHaven't done much other than decide about the turkey. Craig wanted to smoke a turkey breast and, since they were BOGO last week, got 2 large breasts for $33 total. Last year, we did 1 in oven and 1 on the smoker. We'll just do the smoked 1 this year, and keep the other in the freezer.\n\nSure we'll have dressing, gravy, and I've been wanting homemade green bean casserole. Craig likes to do a Bananas Foster take with sweet potatoes, so probably that. As far as dessert, who knows.\n\nAs far as Christmas, I was thinking about suggesting rack of lamb or just lamb chops.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tI thought Christmas too, but that would be because we don’t have thanksgiving down here\n\t\t\n\n\nYou can't even just substitute a harvest festival. It isn't exactly harvest time in Australia right now, eh?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I went to Walmart for a few things, and the Salvation Army bell-ringer was at the front door. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I'm heading to former in-law's for T-day. For Christmas, my daughter and her husband have hosted dinner the last 4 years. I haven't planned anything yet, but I'm normally asked to bring the wine.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tYou can't even just substitute a harvest festival. It isn't exactly harvest time in Australia right now, eh?\n\t\t\n\n\nNo it’s not. And I would only want a celebration event if it held some importance for us.\nDown here, the Halloween celebration has become steadily more popular over recent decades.\nThe problem I have with this is that Halloween has its roots in history particular to the USA. Really nothing down here that lines up. So it’s just a matter of getting dressed up and begging strangers for sweet treats. Very bizarre.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tNo it’s not. And I would only want a celebration event if it held some importance for us.\nDown here, the Halloween celebration has become steadily more popular over recent decades.\nThe problem I have with this is that Halloween has its roots in history particular to the USA. Really nothing down here that lines up. So it’s just a matter of getting dressed up and begging strangers for sweet treats. Very bizarre.\n\n\n\nThat's what my Danish mum had to say about Halloween too.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Germany (plus Europe?) has oktoberfest. I remember Mom made these fantastic matching costumes for her and dad. They were green bugs, tights and turtlenecks, she made beige felt shorts and with a harness created wings for their back attched to their arms. Green hoods complete with antennas that lit up (via battery). I believe they even had green grease paint on their faces. \nBack in the late 50's, those costumes were a big hit. But when they got back mom said the other costumes were incredible. \nWe lived in Hamburg at the time and they went to Munich (?) for the weekend to the big festiva .",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " It used to be a tradition in some parts of the country to dress up on the night before Thanksgiving and go door to door begging, “Something for Thanksgiving!”",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are some tasty vegetarian ketogenic diet recipes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Indian Keto Diet:\n\n\nUse Ghee or coconut oil instead of vegetable oils for cooking.\nAvoid high-carb vegetables like potatoes, carrots, and peas. Stick to leafy greens, cauliflower, zucchini, and eggplant.\nChoose full-fat dairy such as paneer, cheese, and cream.\nIncorporate nuts and seeds (almonds, walnuts, chia seeds, flaxseeds) for healthy fats and additional flavour.\nLow-carb, high-fat Indian keto diet includes paneer, spinach, cauliflower, avocado, ghee, coconut oil, and non-starchy vegetables for energy.\n\nKeto Baingan Bharta (Smoky Mashed Eggplant)\n\nA smoky and flavourful dish made with roasted eggplant.\n\nIngredients:\n\n\n1 large eggplant\n1 onion, finely chopped\n2 tomatoes, finely chopped\n1 tablespoon ghee or olive oil\n1 teaspoon cumin seeds\n1/2 teaspoon turmeric powder\n1 teaspoon coriander powder\n1 teaspoon garam masala\nSalt to taste\nFresh coriander for garnish\nInstructions:\n\nRoast the Eggplant: Roast the eggplant on an open flame or in the oven until the skin is charred, and the flesh is soft. Peel and mash the eggplant.\nCook the Gravy: Heat ghee in a pan, add cumin seeds and sauté the onions until golden. Add tomatoes, turmeric, coriander powder, and garam masala. Cook until the tomatoes soften.\nCombine: Add the mashed eggplant to the pan and cook for another 5–10 minutes. Adjust salt.\nServe: Garnish with fresh coriander and enjoy.",
"loss": false,
"prefix": "priyadogra:"
},
{
"from": "gpt",
"value": " Sounds like something I make in the summer, with the eggplant and tomatoes, plus I always put some garlic, plus some hot peppers in it (like just about everything!). Not any particular diet, or anything, just a lot of veggies from the garden.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I don't eat soy beans. They contain plant estrogen that can mimic the effects of human estrogen in the body, and I prefer staying a baritone.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Looks good.\n\nI've been pretty much low carb and have also used a ketogenic diet for many years due to being insulin resistant, overweight and a few other health issues which solved pretty much all of my health problems but now I keeping carbs around 100g's. Vegetarian keto is not the easiest diet, that's for sure. Soy products would need to be the focus I'd imagine.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I was strict keto for many years, but these days I just try to avoid too many carbs. I'm actually having a keto type dinner tonight. Quiche made with eggs, mushrooms, spinach, and cheese.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Here is one more keto recipe, try this as well:-\n\nCrispy Keto Cauliflower Hash Browns Recipe\nThe crispy Keto version of Cauliflower Hash Browns is a delightful Veg Keto recipe that will leave you wanting more.\n\nI recently prepared this recipe for my family, and it was an absolute hit! The flavours are incredibly delicious, and even my daughters couldn’t resist asking for seconds. These hash browns are crispy on the outside, soft on the inside, and packed with a deep savoury flavour and a hint of cheesiness. What’s even better is that you can easily whip up a big batch using ingredients that are likely already in your kitchen. Plus, they can be conveniently frozen for hassle-free quick meal prep. Not only will these hash browns satisfy your taste buds, but they’ll also support your Keto journey.\n\nServes 4 people\n\nPrep time 10 minutes\n\nCook time 20 minutes\n\nIngredients-\n\n\nOlive oil spray\n1 tablespoon Unsalted Butter\n90 grams Yellow Onion, Finely Diced\n1 Large Clove Garlic Crushed\n150 grams of Leftover Cauliflower Rice\n60 grams of freshly grated Parmesan Cheese\n1 Large Egg White, Lightly Beaten\n1 Spring onion Green and White Parts, Thinly Sliced\n1/4 teaspoon Onion Powder\n1/4 teaspoon Garlic Powder\n1/8 teaspoon Salt\n1/8 teaspoon Black Pepper\nRecipe Steps-\n\n\nPreheat your oven to 400F. Line a large baking tray with parchment paper or a silpat liner, then spray it with olive oil.\nTake a small-medium frying-pan and put that over medium-low heat, melt the butter. Add the onion and garlic. Cooking until the onion softens (approximately 3 minutes), stir frequently. Allow the mixture to cool to room temperature.\nNow, In a large bowl, combine Cauliflower Rice, Parmesan, egg white, onion powder, garlic powder, salt, black pepper, and the sautéed onion/garlic mixture. Mix everything well.\nDivide the mixture into 4 portions. Shape each portion into a ball, and then flatten it slightly to form a circle or oval shape.\nPlace the patties on the baking sheet and place them in the freezer for 10 minutes to chill.\nLightly spray the tops of the hash browns with olive oil and bake them until they turn golden on the bottom, typically around 16 to 18 minutes.\nBroil the hash browns briefly until the tops are nicely browned. Keep a close eye on them as this process can happen quickly. Once done, serve and enjoy!\nNutritional Info (per serving)\n\nCalories 106 Net Carbs 4 gram Fat 7 gram Fiber1 gram",
"loss": true,
"prefix": "priyadogra:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Brickman's Buffalo-Style Chicken Breast cooked help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi guys,\nI was checking to see if NE1 on the Forum has any experience with the product listed in the title.\nYou guys helped me out before with the El Toro Cooked Pork I have listed before here,\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEl Toro Cooked Pork help\n\t\t\t\t\t\n\nHi guys, I was checking to see if NE1 on the Forum has any experience with the product listed in the title. Here is a link to it online. https://morrisonmeat.com/product/cooked-pork/ I am looking for recipes that I can use in chunks. But not your typical pork and rice stuff, or sandwiches. Any...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\nHere is a link to the product online.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBuffalo-Style Chicken Breast\n\t\t\t\t\t\n\nChicken Breast Meat, Buffalo, Pan-Roasted, Cooked, Refrigerated, 4 Lb Avg Package\n\n\n\n\n\t\t\t\t\tgfsstore.com\n\t\t\t\t\n\n\n\nI am looking for any kind of recipes that I can use this product in.\nRight now, the 5lb piece I have is frozen solid, the same way I purchased it.\nI wouldn't have to thaw the whole thing because I have a way to cut it frozen,\nusing a sawsall with stainless steel blades.\nBut not just your typical chicken and rice stuff, or sandwiches if possible.\nAny help would be greatly appreciated.\nThank you",
"loss": false,
"prefix": "Tfmc:"
},
{
"from": "gpt",
"value": " Well, I'm stumped! Sorry I can't be of any help. Hopefully, someone will come along with some decent suggestions.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " The obvious answer is sandwiches. \nYou could bread them and make cutlets.\nSpread a slice with blue cheese and a few olives and roll it up and secure it with a toothpick for a tasty snack.\nChop some up and add it to an omelet.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I like the idea of breading them.\nI was thinking of chunks.\nNE1 have a good recipe for crockpot bbq chicken stew?\nIf so, this is already cooked, right?\nWould it be good to cook it some more or cook the veggies in some sauce and add the chunks near the end?",
"loss": true,
"prefix": "Tfmc:"
},
{
"from": "human",
"value": " Tfmc said:\n\n\n\n\t\t\tI like the idea of breading them.\nI was thinking of chunks.\nNE1 have a good recipe for crockpot bbq chicken stew?\nIf so, this is already cooked, right?\nWould it be good to cook it some more or cook the veggies in some sauce and add the chunks near the end?\n\t\t\n\n\nCooking them more will dry them out. Just add the chicken pieces near the end to heat them through.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Might be sort of neat with chunks thrown into a potato salad.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tMight be sort of neat with chunks thrown into a potato salad.\n\t\t\n\n\nOoooo....or into/on mac and cheese! Maybe a few \"crispy\" jalapenos too...and a drizzle of something or some bleu cheese crumbles too...",
"loss": true,
"prefix": "GinnyPNW:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the baking enhancer that comes along [in a packet] along with fresh yeast?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i bought fresh yeast with this additional packet. it says to add both to one kilo of flour..\nshould i add it? or just use yeast with flour?\ni know i have to add sugar, salt, oil and water too for a pizza dough..\n\nlet me know\nthank you\n\ni didn't buy dry yeast as it is problematic at the moment. never mind the reason..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Perhaps you could list the package ingredients for us.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " \"Soy flour, barley malt (contains gluten), sugar, enzymes, vitamin C\"\n\ni just found it on their website. i didn't thought of visiting it before..\n\n\n\n\n\n\t\t\t\t\t\tשמרים טריים ומשפר שמרית - שמרית\n\t\t\t\t\t\n\nשמרים טריים ומשפר אפיה בשקית - 50 גרם שמרים טריים + 50 גרם משפר אפיה הפטנט העולמי שפיתחו בשמרית ליצירת שמרים בגרגרים, הופך את האפייה למהנה עוד יותר- השמרים קלים לפיזור אחיד בקמח ומצוינים לשימוש עד חודש וחצי לאחר הפתיחה. אופן השימוש: להוסיף ישר לקמח (אין צורך להמיס). יש לשמור במקרר בטמפרטורה של...\n\n\n\n\n\t\t\t\t\tshimrit.co.il\n\t\t\t\t\n\n\n\n\ni think i will add. but if you think differently i'm open to hear..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I’m pretty sure it’s a type of dough enhancer/conditioner.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDough conditioner - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Just add. It makes the end product to stay fresh longer and also makes it softer.\nI used to buy it purposely when i was baking a lot of bread.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I never use any dough enhancer or conditioner.\nBread seems to come together fine with just flour, water, yeast and salt.\nBut thats just me.\n@SEEING-TO-BELIEVE , just give it a try, make one batch with, and another batch without.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tjust give it a try, make one batch with, and another batch without.\n\t\t\n\n\nThat's exactly what I was going to suggest - the best way to see if it's something worth using in your breads. I've never had anything like that added to my packs of yeast, but then, I buy the instant yeast in 1 lb packs.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " i will try it..\nhow much time a 'pizza dough' needs to be kneaded in a high quality mixer? 10 minutes?\ni have a recipe and it is not clear if the 10 minutes are by hand or by using a mixer, because if in the mixer 10 minutes sounds like a long time..\n\ni'm making these and also a similar version with onion and paprika oil mixture..\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tפיתה זעתר | חן במטבח\n\t\t\t\t\t\n\nאחד הדברים שהילדים שלי הכי אוהבים לקחת בקופסת האוכל לבית ספר, זה פיתה זעתר ואם אני ממש רוצה לפנק אותם, אז אני מכינה נגלה של פיתות זעתר עם הבצק והכל ומקפיאה. כל פעם שהם רוצים, הם מוציאים פיתה מהמקפיא ומחממים מעט. הבצק של הפיתה אוורירי ורך והציפוי של השמן זית עם הזעתר הופך אותו […]\n\n\n\n\n\t\t\t\t\theninthekitchen.com\n\t\t\t\t\n\n\n\n\nanyway the plan is to prepare this week..\nthe onion and paprika version is not common to buy in israel but i like it very much. it should have some heat..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Your link to the recipe for pita bread (not pizza) clearly says using a machine with a dough hook. \n\nso yes, she says 10 minutes in the machine.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will try it..\nhow much time a 'pizza dough' needs to be kneaded in a high quality mixer? 10 minutes? . . .\n\t\t\n\n\nI mix my pizza dough for 10 minutes. The longer mixing time develops the gluten and gives you a chewier dough.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " ^ this",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tYour link to the recipe for pita bread (not pizza) clearly says using a machine with a dough hook. \n\nso yes, she says 10 minutes in the machine.\n\t\t\n\n\nfor me it was confusing. especially as i initially thought that ten minutes is very long..\nbut thanks\nwhat is the difference between a pita and pizza bread?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Pita makes a pocket in the bread. If you look closely at the picture it is possible to see the split at the tip of the knife. 3 of the pieces, the left top, show the bread actually split apart. Perhaps this next picture is better.\n\n\n This flat bread is very floppy compared to a thicker pizza dough.\nThat being said, many use pita, naan any kind of flat bread as a base for a pizza style topping.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Chen's actual picture, in my opinion, looks more like a very sturdy pizza dough - even though she actually calls it pita in the recipe. At least that is how it seems to translate from the Hebrew.\n\n\n\nand it looks positively delicious! \nI've always thought of pita, being a flat bread, did not use yeast. But I could be wrong.\n\nPut another way, pita is used most often as a wrap for foods, or the pocket is stuffed with foods.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Diastatic Malt Powder",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " The history of what we call pizza is basically a flat bread with baked toppings. Many many different cultures have similar variations, some indeed have used pita bread. Flammkuchen is a popular dish in Germany and is basically a pizza. Scallion pancakes in Asia. There’s plenty more.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " @SEEING-TO-BELIEVE have you watched the video.. looks even more scrumptious! \nHave you made them yet?\nWill you make a sandwich - with cheese - and toast?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " only the end of the video. didnt thought about watching the kneading part but i will..\nit is true. it is very nice food.\ni will prepare on Saturday\nand maybe i will make a cheese toast like she shows too but without the labane. i dont want it to be too runny like hers.. \ndo you plan making too?\nyou will need more oil than described i thing..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Yes, I sort of \"jumped\" thru the video. I was surprised at how much oil she uses. I might make them, not sure. \n\nI also watched her sandwich bread video. A lot of folding involved.\n\nMini-pizza's I have not yet watched, but will.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " awesome.\nwhat are the pros and cons of her content in your opinion?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Are celery seeds good addition to a slaw?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i want to order celery seeds for that.. will it add a lot?\nany special preparation or just adding it to the slaw?\n\ncan you link me to a good slaw recipe that has no mayo?\n\nif i will make a search i will get too many options..\n\nand instead of adding sugar i plan on using liquid sucarlose..\n\nthank you!",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Some people really don't like celery seeds, they can be very bitter. I've had celery seed tea it is the most bitter of all the teas I've made.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCamila's No Mayo Coleslaw - Women of Today\n\t\t\t\t\t\n\nEat it alone or as a side dish with a meal. Camila's No Mayo Coleslaw goes with everything, and it's so easy to make.\n\n\n\n\n\t\t\t\t\twomenoftoday.com",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " i see\nand thank you for the link",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I often use celery seed. I've never experienced any bitterness from them. I generally put maybe a teaspoon in my mortar and pestle, give it a grind and toss it in ... whatever. \nEspecially anywhere I would chop up and use celery. Even though I may add chopped celery in making stocks I also add a bit of celery seed as an extra little flavour booster.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " do you add them grounded only?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I like celery seeds in slaw. But use a very light hand with it.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " They are not ground fully. I just sort of crush them a bit to release the scent and flavour.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I sometimes use fennel or caraway seeds in slaw. As jennyema says, use sparingly! Too much of any of them can be overpowering. \nAnd choose only one accent, fennel or caraway or celery - not all of them at the same time!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use them occasionally, and also crush them lightly - same with caraway, dill, and fennel seeds. You might want to make a batch of slaw, but just add a pinch or so to a serving, and see if you like it. I have often added caraway seeds to slaw, as well as dill seeds and leaves.\n\nAnd I never put mayo in anything! Sometimes some sour cream in the slaws, but usually a vinaigrette type dressing, since I always have those ingredients on hand!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI sometimes use fennel or caraway seeds in slaw. \nAnd choose only one accent, fennel or caraway or celery - not all of them at the same time!\n\t\t\n\n\nExcellent advice, dragn. More is usually not better.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Regarding a non-Mayo dressing…\n\nYou can use your favorite vinaigrette with a bit of sugar or honey added. Or not. But usually cole slaw is a bit sweet.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " When I make potato salad, I use cucumber instead of celery for crunch because I dislike celery. I do add a touch of celery seed. \n\nFore cole slaw, I don't use celery in any form.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tRegarding a non-Mayo dressing…\n\nYou can use your favorite vinaigrette with a bit of sugar or honey added. Or not. But usually cole slaw is a bit sweet.\n\n\n\nThat's why I usually prefer my coleslaw. Mine is not sweet.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Another addition to coleslaw that I like once in a while is whole cumin seeds. Not too many and do not grind them. The surprise pop of flavour when you crunch one is what makes it a nice addition.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI often use celery seed. I've never experienced any bitterness from them. I generally put maybe a teaspoon in my mortar and pestle, give it a grind and toss it in ... whatever.\nEspecially anywhere I would chop up and use celery. Even though I may add chopped celery in making stocks I also add a bit of celery seed as an extra little flavour booster.\n\t\t\n\n\nYou may not be nearly as sensitive to the bitter flavour as @blissful is. She might be a super taster.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tYou may not be nearly as sensitive to the bitter flavour as @blissful is. She might be a super taster.\n\t\t\n\n\nOr maybe I've just never tried to distinguish each little flavour in a food mixture, but just savour the total.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " What is the outcome you are looking to achieve? Is it for some kind of health benefit? Because I don’t know that I would be buying them especially for the slaw.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " for the taste. aren't they worth it?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Taste is subjectional. We can't tell you whether or not you will like it. There is only one way to find out and that is to try it. Perhaps a friend has some you could borrow a teaspoon of seed from. \nIf you like real celery then in all probability you will.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " we don't have celery seeds in israel as far as i know. i want to order it from another country..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO help/advice on sugar temps",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " which will stand a higher cooking temp without burning \n white table sugar or corn sugar ?",
"loss": false,
"prefix": "grumpyoldman:"
},
{
"from": "gpt",
"value": " Perhaps this thread will help you. I found it via Google. Sugar Burn Temperatures\n\nI have to assume, as you neglected to mention, that you are thinking of rubs for your BBQ's???",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Mmmmm BBQ. If I didn't live in stinking cold Minnesota, I'd be grilling, smoking, or bbqing every day. I love the flavor so much.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " cold temps have nothing to do with it , i have been known to BBQ in temps as low as minus 10",
"loss": true,
"prefix": "grumpyoldman:"
},
{
"from": "human",
"value": " You're a braver person than me. I'm always cold, so I only BBQ at temps above 50 F. I'm a weenie!",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Submit favorite DC recipes here...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I thought it would be interesting to have a place for some of your favorite recipe's from here that you have made. \n\nYour own recipe's don't count. This is the place to toot the horns of all the great cooks we have here, and be sure to post the link to the recipe. Multiple links are more than welcome.",
"loss": false,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " This:\n\nhttp://www.discusscooking.com/forums/f40/lemon-curd-a-la-pf-74950.html\n\nI've used limes as well. Utterly delicious!\n\nAnd CraigC's beer coconut shrimp recipe he posted inspired me to make marmalade-horseradish sauce that knocked my socks off!",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "human",
"value": " Dawglover's http://www.discusscooking.com/forums/f15/smoked-turkey-wild-rice-black-bean-soup-76634.html\n\nI change it up a bit, but loved it for the inspiration!\n\nMenumaker's http://www.discusscooking.com/forums/f18/bombay-potatoes-83881.html\n\nAgain, I used that for inspiration and changed it up.",
"loss": true,
"prefix": "CWS4322:"
},
{
"from": "gpt",
"value": " http://www.discusscooking.com/forums/f15/quick-and-easy-chicken-tortilla-soup-recipe-83828.html from PPO\n\nhttp://www.discusscooking.com/forums/f20/rice-pilaf-75118.html from Andy\n\nJust two of my favorites. I'll be back with more later.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " Don't have time to look for it, but it would be to. Authentic Marsala chicken, do not remember who's it was. And Chief's famous and loved by my wife and two of my children, pancakes.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I assume this will become a sticky? I love those sliced potatoes that are roasted in a muffin tin--can't remember if those were Steve's, Rock's, or Chief's, but I've made them several times.",
"loss": true,
"prefix": "CWS4322:"
},
{
"from": "human",
"value": " Katie's Black Devil's Food Cake TNT \n\nThis IS THE MOST FANTASTIC CHOCOLATE CAKE EVER!! \n\nHere are some pics of with my additions.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\n\n\n\t\t\tDon't have time to look for it, but it would be to. Authentic Marsala chicken, do not remember who's it was. And Chief's famous and loved by my wife and two of my children, pancakes.\n\t\t\n\n\n\nWould this be the Authentic Marsala chicken recipe submitted by kitchenelf?\n\nAnd A new pancake recipe submitted by Seeeeeeya; Chief Longwind of the North?",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I love msmofet's Cream of Chicken or Turkey Confetti Soup!\n\nhttp://www.google.com/url?sa=t&rct=...h8GVVi_tTUjOG1F9YzCl9ig&bvm=bv.61190604,d.b2I",
"loss": true,
"prefix": "Zhizara:"
},
{
"from": "gpt",
"value": " and MsMofit's best ever garlic bread. I use this nearly weekly.\n\nhttp://www.discusscooking.com/forums/f23/ms-mofets-garlic-bread-76499.html\n\nYes, I hope a mod will make this thread a sticky.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " Now sticky by member request.\n\n.40",
"loss": true,
"prefix": "forty_caliber:"
},
{
"from": "gpt",
"value": " Not a recipe. DC'ers enticed me / I talked myself into buying a Breville personal pie maker. I am not normally sucked into late night info-mercials. I disregarded the threads, since it wasn't an appliance I have. Then one day I read the discussion. Such enthusiasm. I admit I haven't used it lately, It is resting on top of my microwave. I should introduce it to a couple recipes I have waiting. \n\n3 of my favorite DC recipes that I can think of. \n\nKadesma's pork chops with onion gravy. Reading the original now, I see she put a spoonful of sugar. I apparently overlooked this. Gotta do it for 'Ma.\n\nhttp://www.discusscooking.com/forums/f49/pork-chops-in-onion-sauce-rec-18011.html#post210496\n\nPPO's Beef and broccoli\nHis notes read \" I have been working on this for about two years and think that I have it where I want it.\" Yes and pretty near perfect. My introduction to using both hoisin and oyster sauces.\n\nhttp://www.discusscooking.com/forums/f21/tnt-beef-with-broccoli-77697.html\n\nBakechef's (disappearing) Brownies. My waistline feels guilty ever time I \" even out\" a row. The rest of me is too busy and that conscious moment soon disappears along with the brownies. \n\nhttp://www.discusscooking.com/forums/f102/bakechefs-brownies-78936.html",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "human",
"value": " LPBeier's : http://www.discusscooking.com/forums/f18/mushrooms-gratin-67778.html#post929810",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " Nice to see you around again .40",
"loss": true,
"prefix": "pacanis:"
},
{
"from": "human",
"value": " Seeing .40's name again reminded me of swimming in the best pudding ever!\n\nhttp://www.discusscooking.com/forums/f22/butterscotch-pudding-66643.html",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " Here are the ones I came up with quicky.\n\n Alix's Lemon Bars: http://www.discusscooking.com/forums/f102/lemon-bars-33857.html I increased the filling ingredients by 50% because I love lemon desserts.\n\n Alix's Lemon Shortbread Cookies: http://www.discusscooking.com/forums/f43/lemon-shortbread-cookies-74844.html \n\n Audeo's Banana Nut Bread: http://www.discusscooking.com/forums/f23/best-banana-bread-ive-ever-had-4730.html \n\n Chief Goodweed of the North's Pancakes: He was Goodweed back then, not Longwind. http://www.discusscooking.com/forums/f158/pancakes-2099.html \n\n Ol-Blue's Bacon Cheeseburger Meatloaf: http://www.discusscooking.com/forums/f48/bacon-cheeseburger-meatloaf-recipe-42290.html I increased the bacon to a pound. A half cup didn't seem like enough.\n\n That's all for now. I know there are others but my memory fails me.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Alix's Lemon anything...yes, of course! Thanks for the reminder.",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " Dianne's carbonara\n\nGB's bolognese\n\n.40's pound cake\n\nLinux's Hot buttered rum\n\nKadesma's onion sauce, Andy's pilaf, Audeo's banana bread have already been linked. \n\nHome Chef's Cafe Mocha Cookie\n\nI don't make this often because of allergies but Kadesma's http://www.discusscooking.com/forums/f40/chocolate-bourbon-pecan-pie-12167.html\n\nCrewsk's http://www.discusscooking.com/forums/f40/chocolate-peanut-butter-pie-9615.html\n\nAndy's http://www.discusscooking.com/forums/f7/olive-salad-52053.html\n\nGot more, but this is a good start.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Whiskadoodle said:\n\n\n\n\t\t\t..............Bakechef's (disappearing) Brownies. My waistline feels guilty ever time I \" even out\" a row. The rest of me is too busy and that conscious moment soon disappears along with the brownies. \n\nhttp://www.discusscooking.com/forums/f102/bakechefs-brownies-78936.html\n\n\n\nThis was the recipe that came to my mind instantly. I don't bake much, but after I made these a couple weeks ago I've been on a roll. And gained 2 pounds. Soon I could look like a roll!\n\nI'll have to think of my favorite healthier recipes on here to balance out those yummy brownies.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " Dawgluver's sauce:\n\nSure, Cat, it's just a 32 oz jar of Welch's grape jelly, and 3 bottles of Heinz Chili sauce. You mix the sauce together, throw in your frozen meatballs (I used 64 ounces) , cook together until it's heated through, then pour into your crock pot and keep warm. You can do the whole thing in your crock pot, or on the stove. Cut back on the measurements if you want.\n\nAunt Bea had a great idea, these are normally served with toothpicks, but she suggested spearing them with pretzel sticks, so the toothpicks don't show up all over the house!\n\nAnd obviously, this is not Italian, but has been a very popular recipe since the 1950‘s and around here, it disappears quickly!\n\nThis is so good! I've even put it over sausage balls, also.\n\nWith love,\n~Cat",
"loss": true,
"prefix": "CatPat:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chuck tough after low 6 hr. but tender after high on 4 hr.?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " MIL has a question I can't figure out. She made a recipe in the crockpot as follows:\n\nA 3 pound chuck roast\n1 stick butter\n1 package hidden ranch seasoning\n1 package a jus powder\n\nShe generally throws this into a slow cooker and cooks it on HIGH for 4 hours and it is fall apart tender.\n\nToday she threw it into a slow cooker and cooked it on LOW for 6 hours. It is still very tough. Why would low make it tougher than high? The cut and ingredients were all the same as before; I can't figure this out. I thought low was always preferable as it's more similar to a traditional braise (though sans liquid). Any help or info would be appreciated.",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " The temperatures in the crock pot set to LOW are not hot enough to break down the connective fibers.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " if she uses low it will take much longer than 6 hours",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Sounds like that roast can still be saved by cooking it longer. Turn up the heat if it she wants it to go faster.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " My general rule of thumb is this: slow cook time = high cook time * 2. If it cooks on high for four hours, expect it to take eight hours on low. Perhaps more. If she's working with the instant pot, she could turn it into a pressure cooker for 15 minutes, and that would make the roast tender enough for y'all.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "gpt",
"value": " Also, check the temperature of the low temp mode - some brands have a very low temperatures on the low, so low that CR gives them bad ratings, and it could affect the time it takes to tenderize the meat. Remember, it will eventually tenderize - it just takes a long time. Think about a sous vide, and how long that takes, but it eventually does it at low temps!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Low is generally around 200 Fahrenheit, good for reheats or keeping things warm but not for any actually cooking of a 3lb piece of meat in a reasonable amount of time. imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Meat fibers have to reach a certain temperature before they start to break down, which is 160 F to 170 F for beef and pork cuts high in collagen. I have no idea what the low temperature setting is on a cockpot because I don't use one. However, if the meat never gets to the temperature noted above, it will never breakdown and tenderize regardless of how long you cook it.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " My dad also had this same question, but he had a pork loin that he cooked on high that always turned out tough in the slow cooker. I just told him (the slow cooker is old) that the slow cooker probably didn't get hot enough. He puts like a 4.5 pound loin in, let's it go for 3-4 hours, no water, and it's \"always chewy\" according to him. Was this an accurate assessment of me?\n\nI told him to switch to the oven for now, and he's braising it as I speak.\n\nOr is he just not cooking it long enough in the slow cooker?",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tMy dad also had this same question, but he had a pork loin that he cooked on high that always turned out tough in the slow cooker. I just told him (the slow cooker is old) that the slow cooker probably didn't get hot enough. He puts like a 4.5 pound loin in, let's it go for 3-4 hours, no water, and it's \"always chewy\" according to him. Was this an accurate assessment of me?\n\nI told him to switch to the oven for now, and he's braising it as I speak.\n\nOr is he just not cooking it long enough in the slow cooker?\n\t\t\n\n\nA crockpot isn’t an oven for dry roasting. It’s meant to be used with liquid. Set to high, they usually get to only around 300.\n\nPork loin is very lean and needs pretty high dry heat to stay tender. Like 375 or even higher. Also, it needs to be pulled around 140 to be tender and juicy.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tA crockpot isn’t an oven for dry roasting. It’s meant to be used with liquid. Set to high, they usually get to only around 300.\n\nPork loin is very lean and needs pretty high dry heat to stay tender. Like 375 or even higher. Also, it needs to be pulled around 140 to be tender and juicy.\n\t\t\n\n\nAhh, because there's no collegian for it to break down and get \"tender\" as it's very lean. (As opposed to a chuck). I didn't think of that.",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone got a good jambalaya recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm going to be making jambalaya tomorrow and need a good recipe that can't be too spicy. Also I needs onions replaced with leeks and celery with celery seeds.\n\nMy meat selection is going to be some turkey sausages and maybe either chicken thighs or drumsticks or just the sausages idk. I'm only cooking for 3 people so maybe just the sausages.\nEdit - I'm also fine with a gumbo recipe as well and might even encourage it.",
"loss": false,
"prefix": "AnonCooks:"
},
{
"from": "gpt",
"value": " Paul Prudhomme's Poorman's Jambalaya Recipe - Food.com\n\t\t\t\t\t\n\nKiller jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers\n\n\n\n\n\t\t\t\t\twww.food.com",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Being from Port Arthur, I make a good gumbo, but I don't have a recipe. I just do it from memory. https://www.discusscooking.com/threads/new-soups-this-season.140287/post-2024970\n\nAs for Jambalaya, it's been a long time since I've Made it. Paul Prudhomme's recipe should be good.\n\nI also like Isaac Toups' cajun recipes...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEasy Jambalaya Recipe\n\t\t\t\t\t\n\nThe true definition of southern comfort.\n\n\n\n\n\t\t\t\t\twww.vice.com\n\t\t\t\t\n\n\n\n\n\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Disneyland Jambalaya:\n\n\n\n\n\nIngredients\n\n1 lb boneless fresh pork, diced into 1/2 inch cubes\n3 T. vegetable oil\n1/4 t. black pepper, freshly ground\n1/4 t. thyme, dried\n1/4 t. garlic powder\n1 16-oz. can tomatoes, crushed\n4 c. water\n1 1/4 c. rice, uncooked\n2 chicken bouillon cubes\n1 1/2 c. onion, diced\n1 c. celery, diced\n1 c. green bell pepper, diced\n3/4 c. zucchini, diced\n1 t. yellow chili pepper\n1/4 c. scallions, chopped\n1 T. parsley, chopped\n1 c. ham, diced\n1 c. Polish sausage, cooked & diced\n1 c. Italian sausage, cooked & diced\n1 c. okra, frozen, cut\n1 1/2 c. small shrimp, cooked\n1/2 cup Pepperoni chopped.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "human",
"value": " Here is my recipe that I developed when working for Amoretti. Adjust and substitute as you see fit. You will have leftovers, but they freeze well.\n\nJambalayaIngredients:1 Tbs olive oil\n1 onion, chopped\n1 bell pepper, diced\n2 celery stalks, diced\n2 tsp garlic, minced\n2 tsp fresh parsley\nFrank'shot pepper sauce to taste\n2 Andouille sausage links, quartered lengthwise and sliced\n1 large bay leaf\n28oz can diced tomatoes, with juice\n8oz can tomato sauce\n1½ cups rice, cooked\n½ pound small (51/60) shrimp\nSalt and fresh ground black pepper to taste\n\nInstructions:\nIn a large saucepan, sauté the onion, bell pepper and celery over medium heat until the onion is translucent, but not browned. Add the Andouille sausage and cook for 5 to 6 minutes, stirring often. Add the diced tomatoes with juice, the tomato sauce and bay leaf. Add the hot pepper sauce, garlic and parsley and simmer,uncovered, stirring occasionally, for about 5 minutes. Add the cooked rice and the shrimp and simmer 5 minutes more. Remove the bay leaf,and season with salt and pepper to taste.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I forgot to say, leftover jambalaya is also great for stuffing bell peppers instead of the old worn out, usual stuffing.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Once, long ago, I had a delicious jambalaya type dish. It had whole chicken thighs (with skin and bone,) and shelled shrimp. It was so good, but I have never found a recipe for it and my attempts at making it resulted in a gummy rice.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Something I always use for jambalaya, that helps prevent that gummy rice, is parboiled basmati rice, which has an even lower glycemic index than brown rice, and parboiled rice always stays more firm than any other rice I've cooked, even with more liquid. I started using this in jambalaya, in case some friends who are diabetic want to eat some, as it is \"safer\" for them than other rices, though I warn them not to eat several helpings, like they used to do. \n\nI have been making a simple version of jambalaya since back in the 70s sometime, when I discovered this. The only meat in it is ham, though that can be changed to andouille sausage - something not available around here, back then, and something I use leftover holiday ham in frequently, and usually double the recipe. I sometimes add a diced stalk of celery, if I have some.\n\nJAMBALAYA\n\n4 tb olive oil\n1-4 cloves minced garlic, about a tb\n1/6 tsp powdered bay leaf\n1/2 tsp cloves\n1 tsp thyme, crushed\nThai or cayenne pepper to taste, about 1/2 tsp salt to taste, about a tsp\n1 large onion, diced\n1 red or green bell pepper, diced\n1/2 lb ham, cut in 1/2\" cubes\n6 oz tomato paste\n1/4 c dry white wine (I use vermouth)\n1 c parboiled basmati rice (or any white rice)\n12 oz shelled shrimp, halved, if large\n\nHeat oil over medium low heat, with garlic, bay, thyme, cloves, hot pepper, and salt in a 2-2½ qt casserole or heavy pot. Cook about 2 min. Add bell pepper and onion, raise heat a little, and cook about 5 minutes, until soft. Add the ham, stirring briefly, then add enough water to the wine and tomato paste to make 3 cups, and add to the pot, mixing the tomato paste well, and bring to a boil. Stir in the rice, reduce heat to a simmer, cover, and cook 20-25 minutes, until almost all of the liquid is absorbed. Stir in the shrimp, cover, and cook 3-5 minutes, depending on size of shrimp.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tStir in the rice, reduce heat to a simmer, cover, and cook 20-25 minutes, until almost all of the liquid is absorbed. Stir in the rice, cover, and cook 3-5 minutes, depending on size of shrimp.\n\t\t\n\n\nIs that a typo? Should the second \"stir in the rice\" be \"stir in the shrimp\"?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Yes, that was a typo - I corrected it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I can't find my the recipe I got from some friends from their travels. The had brought back a spice mix specifically for jambalaya. It was perfect. I eventually rn out and had since created my own but I can't find either paper now. \nPepper, I like yours, mine was fairly simple, just two meats. I used kielbasa and shrimp, although I think I used some leftover ham once. For some reason I've never used chicken although I know, more often than not, it is. My understanding has always been a regional thing - you use what you have! \nLee, LOL, that's a huge pot of food!\nSir LOB, something I've never used is the Andouile sausage, don't know why but I think I was probably not really familiar with it when I first started. \n\nANON, as the OP, please let us know what you finally create!",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking Basmati Rice so it Doesn't Stick",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nI would like to cook Basmati rice so that it does not stick together and become gummy. I already know most of the principles (for example, making sure the starch is rinsed off well, correct water:rice ratios, etc.). Therefore, I don’t need a whole recipe or explanation. I just have a question about a specific step, since I've heard two different approaches:\n\n\na. Some people say that you should first bring the water to a boil by itself, then add the rice after.\n\nIf you do it this way, I noticed that when you add the rice to the boiling water, the water stops boiling due to cooling.\n\nIn this case, should you bring the water and rice back to a boil before turning the stove to low or turn the stove to low as soon as you add the rice and it \"naturally\" cools the water?\n\n\n\nb. Some people say that you should add the rice and water in the pot first, then bring both together to a boil.\n\nIf you do it this way, how long should you keep the mixture boiling before you turn down the heat?\n\n\nI learn best when I understand \"the why,\" so if anyone knows the rationale behind their decision, that would be helpful, too\nThank you.",
"loss": false,
"prefix": "brak86:"
},
{
"from": "gpt",
"value": " Sorry, \nbut the only rational I have is that it works for me. \nI add the water to the well rinsed rice, give it a stir, leave the lid off and I don't exactly stand over it and stare but I stay close by, when it comes back to the boil I give it a quick stir, pop the lid on, lower the heat immediately.\n\nJust out of curiosity, how many are you cooking for? 1, 2, 4?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I don't cook a lot of rice, about twice a week and don't own a rice cooker or use one in the restaurant, just getting that fact out there.\n\nI buy Daawat basmati rice which is aged for 2 years and I also soak it for about 30 minutes and then run the rice through multiple changes of water until it runs fairly clear. I add the rice to the cold water and bring to the boil and then in a 350 oven, covered for 15 minutes, pretty basic and it's never let me down.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " On your specific question, so far it looks like pictonguy and I both advocate for B.\n\nand I add that as soon as it returns to a boil, turn it down. \nBoiling it for any specific length of time after that is not doing anything other than perhaps evaporating water that you need.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I can't say why it works but I cook brown basmati rice.\nI boil a big kettle of water, once boiling I put in 4 cups of brown rice, cook it for 28 minutes, then pour it through a strainer.\nMix in frozen green peas, cooked diced onions and cooked diced red peppers. It makes 4 qts of veggie brown basmati rice, and I freeze it until we need it, then keep it in the fridge.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " have a friend who pretty much does the same thing. Not sure just how long she boils it for but then she drains it, puts it back in the pot while dishing out the rest of the meal and it's perfect! I was really amazed!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " oh boy, I just googled the science of cooking rice - mind boggling. \nIt boils (ha ha pun) down to the fact that it is the evaporation of the water that makes all the difference in both quantity and time. Has nothing to do with the type of rice!\nNot going to go into it any further - my brain is buzzing.\nGo on.. check it out.. you know you're going to.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " brak86 said:\n\n\n\n\t\t\tso that it does not stick together and become gummy.\n\t\t\n\n\nI've just reread your question. The only answer I can think of for that particular statement is ... too much water. Perhaps you are not \"simmering\" it long enough (or high enough?) to evaporate the excess? Or it is sitting too long in excess liquid? \n\nBy being gummy, is it still al dente? meaning still with a bit of 'chew'? or completely turned to mush?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " We cook and farm a lot of rice in S. Texas. \n\nHere is the recipe that we use EVERY time and it works EVERY time. Works with any kind of white rice variety. I think what's missing is the oil from the above discussion. The rice should look chalky from cooking in the oil before any water hits the pan. \n\nDescription:\nSource: Julia Child\nOriginal URL:\nYield:\nActive:\nTotal:\nIngredients:\n Rice\n Water\n 1 tablespoon oil or butter per cup of rice\n salt\n\nInstructions:\n The measurements should be exact.\n\n[rice:water ratio 1:2]\n\n\n Heat the oil in heavy bottom saucepan then add the rice. Cook rice stirring frequently over high heat.\n When some the rice grains start to look chalky add the water and salt to taste.\n When the rice comes up to a boil, cover, reduce heat to slow simmer and cook covered for about 20 minutes.\n As rice cooks small \"oyster\" holes will appear as more and more of the water is absorbed. Rice is done, when all water is absorbed. Tilt pan to side to see if water remains in the holes. Remove from heat, cover, and allow to steam for 10 more minutes.\n\n.40",
"loss": true,
"prefix": "forty_caliber:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tI don't cook a lot of rice, about twice a week and don't own a rice cooker or use one in the restaurant, just getting that fact out there.\n\nI buy Daawat basmati rice which is aged for 2 years and I also soak it for about 30 minutes and then run the rice through multiple changes of water until it runs fairly clear. I add the rice to the cold water and bring to the boil and then in a 350 oven, covered for 15 minutes, pretty basic and it's never let me down.\n\t\t\n\n\nWhat ratio of rice to water are you using?",
"loss": true,
"prefix": "Paid In Grapes:"
},
{
"from": "human",
"value": " I use the knuckle method where the water comes up to my first knuckle, it's a traditional method that was shown to me by a Indian chef back in the early 80's. For whole grain rice's I do use ratio's simply because my normal way doesn't work, but I rarely use whole rice with the exception for brown basmati, which I do use periodically and the ratio is generally 1:2 rice to water.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " I have only cooked brown basmati rice. I have never had it stick or get gummy. I don't soak it or put any oil. I do rinse it a lot. I have tried @blissful's \"pasta method\" and it cooked up fine. However, it didn't have nearly as much of the distinctive basmati aroma as it usually has.\n\nLike @pictonguy, I use a ratio of 1:2 rice to water.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI have only cooked brown basmati rice. I have never had it stick or get gummy. I don't soak it or put any oil. I do rinse it a lot. I have tried @blissful's \"pasta method\" and it cooked up fine. However, it didn't have nearly as much of the distinctive basmati aroma as it usually has.\n\nLike @pictonguy, I use a ratio of 1:2 rice to water.\n\t\t\n\n\nYeah I've used the \"pasta method\" a few times for convenience purposes for specific events where time and labor was a situation. Yeah most of the flavor goes down the drain.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " I used to use the micro-wave, quite a while ago, don't remember the timing. But it worked for me, never had to worry about forgetting it on the stove and burning.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Buy yourself a rice cooker, wash the starch off, 2 to one water to white rice ratio or 3 to 1 for brown rice, and, to quote Ron Popeil, \"set it and forget it\". You'll never look back.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Pictonguy, Thank you. Tells me what I need to know. \n\nUsing the knuckle method I find it's about 1 1/2 to 1 ratio, and it's very pan specific. \n\nI would have to say that brown basmati is my personal favorite rice.",
"loss": true,
"prefix": "Paid In Grapes:"
},
{
"from": "human",
"value": " Paid In Grapes said:\n\n\n\n\t\t\tPictonguy, Thank you. Tells me what I need to know.\n\nUsing the knuckle method I find it's about 1 1/2 to 1 ratio, and it's very pan specific.\n\nI would have to say that brown basmati is my personal favorite rice.\n\n\n\nIt certainly is my favourite. I'm reminded of a discussion I was having at lunch time with a coworker. She was from India. We were talking about food. She said that we (her and her family) had the best rice, from India. I said, \"I know. I have better.............. Brown basmati.\" She was skeptical. I brought her a small bag of brown basmati the next day. She tried it. She agreed with me. So, did her husband.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Storing Cooked Rotisserie Chicken to Keep it Moist?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nI like to buy cooked whole Rotisserie chicken at the grocery store, eat some of it when I get home, then store the rest in my fridge for the next couple days. As you all probably know, the problem is that chicken is notorious for getting dry. I know that certain reheating methods are better to prevent over-drying, but I have a specific question about storing the chicken:\n\nIf I poured a lot of liquid (chicken stock or brine, for example) in the tupperware so that the cooked chicken was bathing in the liquid while in the fridge, would that keep the chicken moist? I know something like that is common for uncooked chicken (like a marinade), but I was wondering if that was helpful to keep cooked chicken moist? Also, maybe a silly question, but would it be safe, or is there any risk of illness for cooked meat sitting in liquid in the fridge?\n\nThank you,",
"loss": false,
"prefix": "brak86:"
},
{
"from": "gpt",
"value": " When I buy a rotisserie chicken, I cut it in half down the middle, place onehalf in a zipper bag and freeze it. The other half I keep in the refrigerator in a plastic zipper bag and make two meals out of it, one with the leg and thigh, and one with the breast and wing. Or sometimes I eat the wing with the leg and thigh. The zipper bag wil retain the correct amount of moisture. Submersing in liquid isn't going to keep it moist, it is going to turn it into chicken flavoured Jell-O.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I also find that storing cooked chicken, even store bought rotisserie chicken in a zipper bag keeps the chicken from drying out. If the chicken was already dry, it won't fix that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Well, if it's dry from being overcooked to begin with then there's no liquid that will save it, it will be dry. if it's still moist and succulent then I would remove all the meat from the carcass and Ideally vac pack it but at least put in a zip lock and remove as much air as possible. Generally that meat is for other purposes like sandwiches, soup, curries etc and generally just a little moisture under a low heat will bring it back, mostly.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I agree with the others. Don't use the container it originally came in, whether foiled paper or not. Use a plastic zip bag, trying to get as much air out as possible.\n\nBTW, Welcome to DC brak86! Hope you stick around. Got more questions? Got handy tips you'd like to share?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Never had this problem. I cut the chicken in the have, or quarters. and put in a Ziplock bag/bags. Refrigerate, without any problem.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " I'm guessing it has been stored in it's original container, hence the drying out.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thank you all very much.",
"loss": true,
"prefix": "brak86:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the best material for cutting boards?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What is the best material for cutting boards for meat, vegetables, and kneeding dough?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Plastic or wood\n\nI use plastic because they are cheap, durable and go in the dishwasher.\n\nThe most important attribute for a cutting board is that the material must be soft so that they dont ruin your knives. Those thin plastic mats are bad as are even mor crazy things like glass cutting boards.\n\nYou dont need a cutting board for kneading dough.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I use these inexpensive plastic bartenders boards in my little apartment kitchen.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " What jennyema said. \n\nAlso, avoid bamboo boards. The bamboo isn't so hard but the epoxy they use to make it into a board is super hard and tough on knife edges.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " You need to explain what criteria make up best for you. There is no one best, it will vary by what is important to you.\n\nI prefer plastic/nylon. They're easier to care for.\n\nThere is a lot of bad hype about wood and hygiene. You'll find good science that states that wood naturally kills bacteria better than plastic boards. The bad science is to extend that to wood being safer.\n\nIt's not.\n\nIt doesn't kill enough bacteria to be food safe. You have to wash both of them to be food safe.\n\nPlastic, you can sterilize. Wood you can't. This is why Health Departments require plastic for food service environments.\n\nYou don't need a board for kneading dough. It can simplify clean up but that's the extent of things. For some doughs, a marble surface is better for how it keeps the dough cooler, less natural stickiness and so forth.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " I wish someone would explain the difference in the glue used with bamboo and the glue used with other woods. Please???\n\nAll my cutting boards are laminated - meaning glued together. I know my big one is maple, not sure what two others are but think they are maple too. Maybe another one is bamboo, again not sure.\nMy 4 little individual ones are bamboo, which is reputed to be the hardest material in as it is actually a grass and less porous. I seem to use these the most right now. I go in spurts of use with various ones.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " My understanding is it's not so much the glue as the silica bamboo contains. Silica can be quite hard and contribute to chipping your knife edges as well as just faster wear.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " So, Cooking4Fun, I would say, unless you are standing over a cutting board with your $300.00 chef's knife for 8 hours a day... \n\nthe best board would be wood - any wood. \n\nTop 6 Cutting Boards",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I have two cutting boards, both wood. Both are maple. They don't dull or damage my knives, are easily cleaned with hot soapy water, and have lasted for over 20 years.\nI bought a plastic cutting board several years ago, and found that it had deep scratches from my knives after a few uses. Ease of cleaning? No, trying to clean the cuts, even with a bleach solution, was more trouble than just washing the wooden boards.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " I kept a stiff nail brush at all of my sinks, 3 barns, kitchen, bathroom, (and out door shower, ). Not only for used on nails!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Marlingardener said:\n\n\n\n\t\t\t. . . I bought a plastic cutting board several years ago, and found that it had deep scratches from my knives after a few uses. Ease of cleaning? No, trying to clean the cuts, even with a bleach solution, was more trouble than just washing the wooden boards.\n\t\t\n\n\nPut your plastic CB in the dishwasher and run it. Use the sanitize cycle if just the wash cycle isn't enough. I've been using plastic cutting boards exclusively for decades with zero issues.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " The problem with the hard epoxy and bamboo cutting boards is the amount of epoxy. All of the bamboo boards that I have seen were mad of very narrow slats of wood, usually about 1 mm thick. They look like they are made of 2/3 or less of bamboo and 1/3 or more of epoxy.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Ahhh, I have never seen those. I will keep that in mind while looking,",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I just remembered another detail about bamboo cutting boards. Those very narrow slats of bamboo that are glued together, often they glue them into about 1-2 cm wide pieces and then glue those together. That gives an appearance that is similar to the appearance of wood that is glued together from long, straight pieces of wood.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " thymeless said:\n\n\n\n\t\t\tYou need to explain what criteria make up best for you. There is no one best, it will vary by what is important to you.\n\nI prefer plastic/nylon. They're easier to care for.\n\nThere is a lot of bad hype about wood and hygiene. You'll find good science that states that wood naturally kills bacteria better than plastic boards. The bad science is to extend that to wood being safer.\n\nIt's not.\n\nIt doesn't kill enough bacteria to be food safe. You have to wash both of them to be food safe.\n\nPlastic, you can sterilize. Wood you can't. This is why Health Departments require plastic for food service environments.\n\nYou don't need a board for kneading dough. It can simplify clean up but that's the extent of things. For some doughs, a marble surface is better for how it keeps the dough cooler, less natural stickiness and so forth.\n\t\t\n\n\nI want a board for dough. I don't have a table suitable for dough. I need a surface to put over either a small table or the oven range to use as the surface.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " When I was first getting into cooking, in those kitchens for 4, back in school, I got a piece of muslin, about 28\" square, if I recall, and kneaded dough on it, rolled dough on it, and other things the thing was sold for. I don't even remember what they called it, but it just got a bunch of flour rubbed into it, before working on it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Pepper, it's called a pastry cloth. I only mention it to making DuckDuckGoing (Googling) it easier. That really does sound like a good solution, if @Cooking4Fun has a flat surface to put it on.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tI want a board for dough. I don't have a table suitable for dough. I need a surface to put over either a small table or the oven range to use as the surface.\n\t\t\n\n\nAmazon has Cutting Board Stove Top Covers in all price ranges. I have one myself, mostly for working with doubh, but it also gives me another counter surface to work on without messing up my glass top stove.\n\nI prefere wood cutting bosrds because plastic dulls your knives. I especially like bamboo boards because they do not require a ton of maintenance and they're inexpensive to buy and replace.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Oops!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " In my restaurant, health guidelines dictated plastic cutting boards, which worked perfectly fine especially if you understand the sources and the fact that they can be ordered any thickness, size and color. Personally I use wood and do have a couple of smaller plastic ones for convenience of clean up for small jobs.",
"loss": true,
"prefix": "pictonguy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Looking for Recipe Suggestions for Thanksgiving",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Years ago I got some innovative Thanksgiving reces from, I think, a televsion program or website. All I remember now is that the Turkey was Orang Turkey and made with cheese cloth. There was a pumplin mouse or parfet. There was lot of othr clever twists on the traditional. I am hoping you can give me suggestions.",
"loss": false,
"prefix": "wm.m.thompson:"
},
{
"from": "gpt",
"value": " I have gotten complaints when I tried something new. People prefer tried-and-true.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Two or three years ago I tried cranberry chutney. Folks loved it! The chutney is a great condiment for poultry, ham, or pork. It is served at room temperature.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " Here is one I tried a few years ago, instead of candied sweet potatoes, and nobody protested.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSweet and Spicy Twice Baked Sweet Potato\n\t\t\t\t\t\n\nSweet and Spicy Twice Baked Sweet Potato Easy recipe, but takes some time to bake. Ingredients (for one serving -- multiply as needed) 1 Large Sweet Potato 1 TBSP Butter 1TBSP Dark Brown Sugar 1 TBSP Maple Syrup 1 Cayenne (or similar) Chili Pepper 1 Finely Diced Jalapeño Pepper (garnish) How...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\tI have gotten complaints when I tried something new. People prefer tried-and-true.\n\t\t\n\n\nJust throw a small one in, nothing drastic, little changes. Some or most won't even notice. \n\n\nMarlingardener said:\n\n\n\n\t\t\tTwo or three years ago I tried cranberry chutney. Folks loved it! The chutney is a great condiment for poultry, ham, or pork. It is served at room temperature.\n\t\t\n\n\nHi Marlin, good to see you posting. That chutney sound good, I love chutney's. Do you still have the recipe?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Heya @Marlingardener, how are you doing? Haven't seen you here for a few months.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I won’t offer any advice because Thanksgiving isn’t a holiday we celebrate, so I only have a working understanding of the traditions.\nOur big feast is Christmas and there’s a fabric of tradition that is courageous to go outside of.\nPrawn cocktail to start.\nRoast Chicken/Turkey, Roast Lamb with rosemary and mint jelly, pan gravy, herb stuffing, crispy roast potatoes, green beans, often potato salad, coleslaw and finished with trifle.\nThese are the tenets of Christmas.\nBut I always like to throw in a few extra things. I will serve an Asian style slaw alongside the traditional style.\nI might try some twist with the prawn cocktail - a wasabi mayonnaise?\nChestnut purée in the pan gravy.\nA green salad with bush spice dressing, pickled quandongs, macadamia nuts etc.\nThe more guests, the further out you can push the boat!",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " In response to Dragonlaw's request, here is the Cranberry Chutney recipe.It's so easy that I'm almost embarrassed to offer it to all you accomplished cooks here.\n\nHoliday Cranberry Chutney\n12 oz bag of fresh or frozen cranberries (1 1/2 cups)\n1 1/4 cups of white sugar\n1/2 cup water\n1 large cooking apple, peeled and chopped to about the size of the cranberries\n1 1/2 teaspoons ground cinnamon\n1 teaspoon ground ginger\n1/4 teaspoon ground cloves\n\nIn a saucepan, combine all ingredients, stir and bring to a boil, stirring often. Reduce heat and simmer for 30-40 minutes until apple is tender and mixture thickens. Cool completely and store in the refrigerator",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " Well, I think I can do that! Thanks so much Marlingardner.\nSo now with Cranberry Relish, Chutney and Jelly. People are bound to find one they like. I'll have to collect them all in one place now.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " @caseydog - was telling a gal pal your recipe. She loves it and wants me to right it out for her. She really loves her maple sugar! She'll also probably just use scallions on top as hot is not her thing, and that's OK! to each their own!\nI'll use the brown sugar and jalapenos and pass of the maple sugar. LOL.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n@caseydog - was telling a gal pal your recipe. She loves it and wants me to right it out for her. She really loves her maple sugar! She'll also probably just use scallions on top as hot is not her thing, and that's OK! to each their own!\nI'll use the brown sugar and jalapenos and pass of the maple sugar. LOL.\n\t\t\n\n\n\nI also love real maple syrup (not that maple flavored corn syrup sold as \"pancake syrup\").\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I too love real maple syrup. That being said, raising a family in the 6o's/70's one bought what was cheapest on the shelf. In all probability never knew there was a difference. \nI only have it on pancakes and waffles.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I’m not sure how things stand in the US, but true, pure maple syrup is eye-wateringly expensive here. I used to keep suggesting we use it on our breakfast buffet for the hotel guests and was always shot down by my boss due to the extreme expense.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Can't grow sugar maples in the Southern Hemisphere?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " In this area a gallon of real maple syrup goes for around $50.00.\n\nSometimes a small producer will sell it a bit cheaper and the high profile glitzy producers will sell smaller amounts at substantially higher prices.\n\nIn the old days when local farmers made syrup to supplement their farm income a gallon of syrup was priced to equal a days wages for a typical farm hand and the workers that participated in collecting sap, making syrup, etc… often took their pay in syrup.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tCan't grow sugar maples in the Southern Hemisphere?\n\t\t\n\n\nYes, you can. It’s just that farmers don’t.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tCan't grow sugar maples in the Southern Hemisphere?\n\t\t\n\n\n\nThey don't grow in most of Texas. My city doesn't even allow them to be planted. They grow fast at first, live maybe ten years, outgrow their water supply, and die. The soil here is shallow, and droughts are regular. Maples just can't survive here. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Well they are not planted here like a crop - they are just a natural woods and some farmers are lucky enough to have a regular forest of them. \nOur neighbours at the cottage took a 99 year lease on some Provincial Park land behind the cottage - and run lines, even have a sugar shack and boil it off in the spring. They don't sell it, just get enough for their family but they are a very large family. Pretty much every farmer in Quebec has some sugar maple and make good use of them! LOL",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Happy Thanksgiving, All!\n\nMarlingardner -- so great to see you back!\n\nps... I'm still making Stovetop....",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tYes, you can. It’s just that farmers don’t. \n\n\n\nHow much below freezing weather do you get? maple trees don't produce maple syrup if they don't get cold enough.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are some tips for making a flaky paratha?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " it is so tasty when flaky..\n\ni know you should crumble it at the end for \"luck\" and also better texture..\n\nand use significant amount of oil or ghee..\n\nwhat else will make it better? it should be tips that are easy to follow.. if possible\n\nhere is an example of what i mean\n\n\n\t\t\thttps://www.desicooks.com/dms/images/parata-4.jpg",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Practice from what I understand about making them.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " https://www.thekitchn.com/parathas-recipe-23280232\n\t\t\n\n\nIt looks like the recipe is making pastry dough where the dough is layered and spread with fat (butter, ghee, oil) stacked, rolled out making thin layers of dough and fat. \nThe layers separate a little when it is baked.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I watched two different video's on how to make Paratha. Both helped to give a good understanding of the method. One rolled the thinned dough out and the other folded/pleated it up before rolling again. The pleated one looked more like the picture you posted Seeing-to-Believe. \nI think I would use butter, decadent muncher that I am. \n\naside: \nNever heard of Partha before and looked it up but the only recipe that came up was for a dish for Punjabi spaghetti and meatballs. And then realized I had spelt it wrong!! \nBig Difference! Paratha and Partha.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " To make your paratha flakier, start by letting the dough rest for 20-30 minutes after kneading. Use warm water to make the dough and coat the dough balls with oil or ghee before rolling them out. Roll the dough gently to keep the layers intact and cook on medium heat to get a golden, crispy texture without burning it. While cooking, brush the paratha with ghee or oil to enhance the flakiness. Finally, crumbling the paratha at the end helps improve the texture. These simple tips will help you make delicious, flaky parathas!",
"loss": true,
"prefix": "GaryHyslop:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to make paneer soft and spongy?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Achieving soft and spongy paneer is key to elevating any matar paneer recipe. Start by boiling milk and adding lemon juice or vinegar until it curdles completely. Strain the curdled milk through a cheesecloth and rinse it under cold water to remove any acidic taste. Squeeze out excess water and hang the paneer to drain for about 30 minutes. Once drained, place a heavy object on top to press it gently for another 30 minutes. This process ensures a soft and spongy texture. Incorporate this homemade paneer into your matar paneer recipe for a truly delightful culinary experience.",
"loss": false,
"prefix": "pateltimil94:"
},
{
"from": "gpt",
"value": " Welcome to DC!",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Welcome to the forum!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Welcome to Discuss Cooking.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " To make paneer soft and spongy, follow these steps:\n\n\nUse Full-Fat Milk: Always use fresh, full-fat milk to get the best texture.\nAdd Acid Slowly: Use lemon juice or vinegar and add it gradually to the boiling milk to curdle. Stop once the whey separates.\nStrain and Rinse: After separating, strain the paneer and rinse it under cold water to remove the acidity.\nPress Gently: Don't press the paneer too hard. Lightly press it to drain excess water but still retain moisture.\nSoak in Warm Water: After pressing, immerse the paneer in warm water for 10-15 minutes to enhance its softness.",
"loss": true,
"prefix": "shrokhop:"
},
{
"from": "gpt",
"value": " shrokhop said:\n\n\n\n\t\t\tTo make paneer soft and spongy, follow these steps:\n\n\nUse Full-Fat Milk: Always use fresh, full-fat milk to get the best texture.\nAdd Acid Slowly: Use lemon juice or vinegar and add it gradually to the boiling milk to curdle. Stop once the whey separates.\nStrain and Rinse: After separating, strain the paneer and rinse it under cold water to remove the acidity.\nPress Gently: Don't press the paneer too hard. Lightly press it to drain excess water but still retain moisture.\nSoak in Warm Water: After pressing, immerse the paneer in warm water for 10-15 minutes to enhance its softness.\n\n\n\n\nWwelcome to DC",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Hi, thanks for the tip I will try it.\n\nsnaptube vidmate",
"loss": true,
"prefix": "melayong:"
},
{
"from": "gpt",
"value": " Great tips! Making paneer at home really does make a huge difference in texture and taste.",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "human",
"value": " shrokhop said:\n\n\n\n\t\t\tTo make paneer soft and spongy, follow these steps:\n\n\nUse Full-Fat Milk: Always use fresh, full-fat milk to get the best texture.\nAdd Acid Slowly: Use lemon juice or vinegar and add it gradually to the boiling milk to curdle. Stop once the whey separates.\nStrain and Rinse: After separating, strain the paneer and rinse it under cold water to remove the acidity.\nPress Gently: Don't press the paneer too hard. Lightly press it to drain excess water but still retain moisture.\nSoak in Warm Water: After pressing, immerse the paneer in warm water for 10-15 minutes to enhance its softness.\n\n\n\n\nThis is good advice. The only other thing I would add is that if you are using paneer in a dish, fry it separately in a pan with hot oil just long enough until it's browned on the outside. Add it to your dish at the last minute so it doesn't overcook. Unlike most cheese, paneer doesn't melt, but it does get rubbery and tough the longer it's heated.",
"loss": true,
"prefix": "Steve Kroll:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tell me about Lefse",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I can't remember the last time I had a but I doremember that it was good. I don't plan on making Lefse but would like to know what to put on it.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I've never made it but there are a lot of recipes online.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I had it served, spread with butter, sprinkled with sugar and cinnamon, and rolled up.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tI had it served, spread with butter, sprinkled with sugar and cinnamon, and rolled up.\n\t\t\n\n\nIn that case, they would also be good with jam or Norwegian brown cheese (brunost)",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I just looked up lefse on Wikipedia. It says that it is often eaten with\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tLutefisk - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n I just looked up lefse on Wikipedia. It says that it is often eaten with\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tLutefisk - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\n\n\n\nMy Swedish BIL served some Lutefisk on Christmas Eve once. It was nasty! Everyone but him spit it out in a napkin. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tMy Swedish BIL served some Lutefisk on Christmas Eve once. It was nasty! Everyone but him spit it out in a napkin.\n\nCD\n\t\t\n\n\nI have never had it or even seen it. If someone served it to me, I would taste it. I am curious. It really does sound nasty, but could be a surprise.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " If I ate fish I'd try lutefisk. We have friends in MN, that like it too. This is a church dinner, $25/adults, lutefisk and meatball dinner, north of Madison WI. https://www.christlutherandeforest....~:text=We expect about 1,300 members, friends",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " norwegian lefse or lutefisk\n\nare not the same thing. georgevan, which are you talking about?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\nnorwegian lefse or lutefisk\n\nare not the same thing. georgevan, which are you talking about?\n\t\t\n\n\nHe only ever mentioned lease in his OP. Others mentioned lutefisk.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tMy Swedish BIL served some Lutefisk on Christmas Eve once. It was nasty! Everyone but him spit it out in a napkin.\n\nCD\n\t\t\n\n\nI would probably do the same. That's one food I've never had the desire to even try. I consider myself fairly adventurous when it comes to trying new foods. But Lutefisk? Nope. Don't think I could do it.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tHe only ever mentioned lease in his OP. Others mentioned lutefisk.\n\t\t\n\n\nOoopsie -yes, I know Andy. Then there was an inclusion in another post, I misunderstood and thought it had been changed accidently without realizing the difference. My bad.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tOoopsie -yes, I know Andy. Then there was an inclusion in another post, I misunderstood and thought it had been changed accidently without realizing the difference. My bad.\n\t\t\n\n\n\n\n\nAndy M. said:\n\n\n\n\t\t\tHe only ever mentioned lease in his OP. Others mentioned lutefisk.\n\t\t\n\n\n\nYep, I saw the answer post and figured Lutefisk and Lefse must be the same thing.\n\nI did my own internet search, and they are clearly not the same.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I'm the one who mentioned lutefisk. I wrote that it is sometimes served on lefse according to the Wikipedia article about lefse.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I have to go into hand-to-hand combat with Autocorrect to type Lefse. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tI have to go into hand-to-hand combat with Autocorrect to type Lefse. \n\nCD\n\t\t\n\n\nI replied using my phone. I was very surprised to see lefse as one of my predictive typing choices. I have an Android phone and I refuse to allow auto-correct. OTOH, I love those lists of screenshots of the funniest and worst auto-corrections.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\nnorwegian lefse or lutefisk\n\nare not the same thing. georgevan, which are you talking about?\n\t\t\n\n\nLefse",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tIn that case, they would also be good with jam or Norwegian brown cheese (brunost)\n\n\n\nIt's a little sweet. Back when I made cheese I made some of this. It took a long time to boil down all the whey from a 4 gallon batch of cheese. For all that work, and the unexpected sweetness, no one really got used to it. Were you exposed to it as a youngster?",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tIt's a little sweet. Back when I made cheese I made some of this. It took a long time to boil down all the whey from a 4 gallon batch of cheese. For all that work, and the unexpected sweetness, no one really got used to it. Were you exposed to it as a youngster?\n\t\t\n\n\nYup, once in a while my parents would get the version of brunost called \"gjetost\", which has some goat's milk. I do find it overly rich. I like it, but in limited quantities. I think one should think of it as an odd version of toffee.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I remember while in Germany my dad found this Scandinavian Cheese, he loved it! I don't remember the taste that much - but my sister referred to it as Naptha Soap - not only in looks but in taste. Would that have been brunost?",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you fix a scarred/knife market plastic cutting board?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I can flip it to the other side, but I'm wondering if there's anything I could do to refurbish it. Is there any way I could sand it to fix it or something?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I have several like that - don't worry about it. \nAs to sanding, think plastic is too soft to sand properly. \nUse a nail brush when washing. Go left to right, right to left, up to down, down to up. Not going to get any cleaner than that.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tI can flip it to the other side, but I'm wondering if there's anything I could do to refurbish it. Is there any way I could sand it to fix it or something?\n\t\t\n\n\n\nBe careful with plastic cutting boards. When they get rough, flip them. When both sides are rough, replace them. They are a source of microplastics in the body. Those are more and more considered to be not good for us.\n\nI use plastic cutting boards, but at some point, I toss them or move them to the garage for use there, and get new ones for the kitchen. The ones I buy seem to hold up better than the one in your photo. I get them from IKEA in a multi-pack, so they are not expensive cutting boards.\n\n\n\n\n\n\n\t\t\t\t\t\tMicroplastics Everywhere\n\t\t\t\t\t\n\nThe tiny particles are even in our bodies. What might this mean for our health?\n\n\n\n\n\t\t\t\t\tmagazine.hms.harvard.edu\n\t\t\t\t\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone use broth for soup?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Not sure what the question is ....",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I only use broth for soup with bread when I'm sick with the cold or flu. \nI use broth in making soups with more vegetables/grains/legumes.\nDo you like any specific kind of broth?\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegetarian Pho\n\t\t\t\t\t\n\nThis vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too.\n\n\n\n\n\t\t\t\t\tcookieandkate.com\n\t\t\t\t\n\n\n\nPho is a broth soup.\nSoup\n\nTwo 3-inch cinnamon sticks\n3 whole cloves\n2 star anise\n1 large white onion*, peeled and quartered\n4-inch piece of fresh ginger*, peeled and halved lengthwise\n4 cups (32 ounces) vegetable stock or broth\n4 cups water\n2 tablespoons reduced-sodium tamari or soy sauce\n6 ounces (one large handful) rice noodles\n1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice\n5 ounces thinly sliced shiitake mushrooms\nSalt\n\nGarnishes\n\nMung bean sprouts\nSprigs of fresh basil (use Thai basil if you can find it) or cilantro\nSprigs of fresh mint\nThinly sliced green onions (mostly green parts)\nVery thinly sliced fresh jalapeño (omit if sensitive to spice)\nSmall wedges of lime",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Vermicelli Soup - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin prepares a homey vermicelli soup with simple, inexpensive ingredients.\n\n\n\n\n\t\t\t\t\tjp.foundation",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Soups that I make with a ' Broth base\" would be chicken - like soup/ matzoh ball type of soup. \n\nAlso I make an Asian Vegetable soup with a broth, white pepper, sesame oil as the base with Asian veggies added in, included but not limited too : Nappa cabbage, scallions, various mushrooms, snow peas, celery leaves ....I also toss in Tofu cubes, Yuba sticks, sometimes dumplings. Its kind of a get rid of everything in the produce bin/ freezer kinda soup, different every time.\n\nI also make a very simple broth - type soup which include some garlic fried up in oil, 2 cans of broth, one can of chickpeas and a bag of baby spinach. White pepper and salt to taste. Can squeeze some lemon in it and even put some orzo in it too. I prefer it plain and brothy. Literally takes 5 - 10 minutes to make.\n\nId even consider miso soup a broth type soup. Broth + miso paste + tofu cubes + tree ear mushroom and sea weed if you like it ( I hate it).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tI only use broth for soup with bread when I'm sick with the cold or flu.\nI use broth in making soups with more vegetables/grains/legumes.\nDo you like any specific kind of broth?\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegetarian Pho\n\t\t\t\t\t\n\nThis vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too.\n\n\n\n\n\t\t\t\t\tcookieandkate.com\n\t\t\t\t\n\n\n\nPho is a broth soup.\nSoup\n\nTwo 3-inch cinnamon sticks\n3 whole cloves\n2 star anise\n1 large white onion*, peeled and quartered\n4-inch piece of fresh ginger*, peeled and halved lengthwise\n4 cups (32 ounces) vegetable stock or broth\n4 cups water\n2 tablespoons reduced-sodium tamari or soy sauce\n6 ounces (one large handful) rice noodles\n1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice\n5 ounces thinly sliced shiitake mushrooms\nSalt\n\nGarnishes\n\nMung bean sprouts\nSprigs of fresh basil (use Thai basil if you can find it) or cilantro\nSprigs of fresh mint\nThinly sliced green onions (mostly green parts)\nVery thinly sliced fresh jalapeño (omit if sensitive to spice)\nSmall wedges of lime\n\n\n\n\n\n\nThanks for the recipe but what do I do after everything is in the bowl? Boil it? How long?⁰",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " @georgevan The directions for pho are in the link.\nYou cook each part, broth, mushrooms, noodles, and put them hot into the bowl, then garnish.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " If the question is \"Do you use a ready-to-use broth from the supermarket?\" I personally use Better Than Bouillon for most soups. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Bone broth soup is one of my go to's and make a large batch then freeze in 1 cup portions, it's for health benefits. If I'm making a soup I'll use stock which generally is homemade.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Well, I've come to the conclusion I much prefer Bovril's or Knorr's liquids for ease of use. BTB's I find are too thick and take too long to incorporate into something. \n\nWhether it is a clear consomme type soup/broth/drink I want or a last minute extra flavour boost into a stew/stir-fry/etc. Discovered pastes don't always dissolve as quick as I'd like. They do have a mushroom and a garlic one which I will use but probably not buy again. Gave the others to my DIL to use up as she seems to like them. \n\nDon't mind the cubes in foil wrappings - always have those to hand. (small, no fridge necessary) Will not be replacing the powders nor pastes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I save chicken bones, both raw and cooked. I toss them in the freezer and when the time comes I dump them all into a 20-quart stockpot with flavor enhancers like mire poix, garlic, peppercorns, etc. I end up with about 4-5 quarts which I use mostly for soup. Except for Thanksgiving where I make turkey stock for gravy, stuffing, and pilaf.\n\nIf I don't have homemade stock, I use Swansons and BTB.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tWell, I've come to the conclusion I much prefer Bovril's or Knorr's liquids for ease of use. BTB's I find are too thick and take too long to incorporate into something.\n\nWhether it is a clear consomme type soup/broth/drink I want or a last minute extra flavour boost into a stew/stir-fry/etc. Discovered pastes don't always dissolve as quick as I'd like. They do have a mushroom and a garlic one which I will use but probably not buy again. Gave the others to my DIL to use up as she seems to like them. \n\nDon't mind the cubes in foil wrappings - always have those to hand. (small, no fridge necessary) Will not be replacing the powders nor pastes.\n\t\t\n\n\n\nBTB needs boiling water to dissolve. Hot tap water won't work. But, if I use boiling water, it dissolves just fine. I haven't found an alternative that tastes as good a BTB, so that's what I use. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I save my shrimp shells up in the freezer, to make a quick broth for various Thai soups, like the hot and sour shrimp soup (Tom Yum Kung), which can be delicious, just made with water, but definitely better with the broth.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tBTB needs boiling water to dissolve. Hot tap water won't work. But, if I use boiling water, it dissolves just fine. I haven't found an alternative that tastes as good a BTB, so that's what I use.\n\nCD\n\t\t\n\n\nWhat BTB?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " Our Products - Better Than Bouillon\n\t\t\t\t\t\n\nBetter Than Bouillon Flavors There’s more than one way to make food better. Better Than Bouillon bases are available in a wide variety of flavors made with only premium ingredients. They’re a great-tasting, high-quality way to get creative with your cooking and enhance everything from soups to...\n\n\n\n\n\t\t\t\t\twww.betterthanbouillon.com",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " See what I meant before about acronyms? If you don't havetime to spell it out, come back when you do!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tWhat BTB?\n\t\t\n\n\n\nBetter Than Bouillon. It is a paste that you dissolve in boiling water, or add to a simmering liquid. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tOur Products - Better Than Bouillon\n\t\t\t\t\t\n\nBetter Than Bouillon Flavors There’s more than one way to make food better. Better Than Bouillon bases are available in a wide variety of flavors made with only premium ingredients. They’re a great-tasting, high-quality way to get creative with your cooking and enhance everything from soups to...\n\n\n\n\n\t\t\t\t\twww.betterthanbouillon.com\n\t\t\t\t\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Goodness, who would use hot tap water to cook with? That's a bit disturbing. Hot water is for washing dishes and washing hands. \n\nI don't know if one tastes better than another. I've never done a side by side comparison, probably because unless the difference is so dramatic you could tell just by walking in the house, well then, maybe. \nBut once it is in a soup/stew/stir-fry there are so many other flavours going on I personally would not be able to tell the difference. Or actually even if I could does not mean one is better - just a difference taste, eh?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tGoodness, who would use hot tap water to cook with? That's a bit disturbing. Hot water is for washing dishes and washing hands.\n\t\t\n\n\n\nNo, no, no. I've tried to dissolve BTB in less than boiling water to make stock to then add to something I'm cooking, like one would with broth from a can or carton. I don't cook with hot tap water. Do you really think I'm that stupid? \n\nDon't answer that. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Oh goodness gracious Aunt Mathilda! I only meant \"who\" in general.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What green vegetable lasts longest in the frig",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " none really - all need to be eaten fairly quickly - \nbut you could start with broccoli, green beans, properly wrapped lettuce, green peppers, jalapeno's, properly wrapped zucchini, last is spinach but again, properly stored could possibly last 5 or 6 days. \nHey - even carrots need to be stored properly.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Most leafy stuff wilts regularly quickly. Ive had green cabbages and cauliflower last for a month.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I've had kohlrabi and cabbage from my garden last for months in my fridge. And I still have some garlic scapes, from early June, though that's a once a year harvest. And I'm surprised at how long leafy greens keep in the fridge in a Ziploc - I often harvest them just because I have to, not because I'm planning to make something, and put them in the fridge, and they keep for a couple of weeks, or at least until I use them.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " We blanch and freeze stuff from our garden",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " My scapes did last a few months, My arugula also lasted a few weeks kept in an open ziplock. I only stored it cause I picked more than I needed. kinda like parsley, its tolerates the cooler/ cold weather pretty good ( along with kale).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I have good results with 3packs of Romaine lettuce.\n\nIt’s nice in salads and also added to soups, stir fries, etc…\n\nIt does take a little care in checking the dates and looking at the condition of the package but a carefully chosen package can last a couple of weeks.\n\nIt may not make sense to buy and hold fresh vegetables. Consider frozen broccoli, spinach, kale, etc…",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Yup, sorry didn't even think of the brassicas like cabbage, etc.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i agree with green peppers and cabbage. those are the hardiest.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Most of the time I get my spinach in a rigid clear pack. Snaps open and shut. Once opened I put a paper towel inside the pack, the towel retains moisture for crispness without letting it go soggy. When it gets down to the point where the ratio of package to contents is taking up too much space, I transfer to a zip bag. Along with the paper towel of course.\nLettuce, same as the spinach.\n\nGreen peppers (and coloured ones as well) should be in zip bags or at least tightly wrapped in plastic. \n\nZucchini, tightly wrap in plastic. In the fridge or not. But once cut/started, use up asap.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti agree with green peppers and cabbage. those are the hardiest.\n\t\t\n\n\n\nPeppers start to wrinkle after a few days to a week, but are still okay to eat. If you are cooking with them, they are going to wrinkle, anyway. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tOnce opened I put a paper towel inside the pack, the towel retains moisture for crispness without letting it go soggy.\n\t\t\n\n\n\nI assume you mean a damp paper towel. I do that with veggies, too. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Try wrapping them in cling, casey - see if they last a bit longer for you.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " No, sometimes with lettuce I dampen it but not with spinach.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " In the fridge, for fresh vegetables, I don't keep that much in the fridge. Carrots aren't green but they keep weeks. Lettuce only stays a week or so once washed dried with a dry paper towel in a bag. Right now I have cauliflower but it won't last too long before it gets dark on the outside edges. Cucumbers can last a week but they dry out. \nI leave my tomatoes and peppers on the counter. The peppers change to red/yellow/orange, if they begin to dry out, I chop them and freeze them. We try to go through all our produce in the week, then shop the next monday or tuesday.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " What green vegetable lasts longest in the frig? That depends. Which one do you hate the most?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tTry wrapping them in cling, casey - see if they last a bit longer for you.\n\t\t\n\n\n\nI absolute HATE clingfilm. I try to get some off the roll, and within seconds, I have this unusable wad of plastic stuck to itself.",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tI absolute HATE clingfilm. I try to get some off the roll, and within seconds, I have this unusable wad of plastic stuck to itself.\n\t\t\n\n\nI wrap our salads in a saran wrap, mr bliss hates it, he can't make it work for him. I hold down the first edge on the counter, flat, then pull the wrap over the bowl, let go of the first edge, hold the wrap right near the tearing edge and tear it.\n\n\nSir_Loin_of_Beef said:\n\n\n\nWhat green vegetable lasts longest in the frig? That depends. Which one do you hate the most?\n\n\n\nTrue so true. \nFor us, if we don't eat the whole quart of apple sauce within a week or so, it tends to grow a new vegetation on top, some kind of mold, yeast, or fungus.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " I buy wrap in containers that have those sliding cutter edge on them. Works a treat and I make sure the cut part stays thru the slot on the box so that it's easy to grab for the next time.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Celery can last quite a while. Cabbage lasts, especially in a plastic bag. Lettuce can last a while in a plastic bag that is partially open so it can breath and doesn't accumulate too much moisture. A dry paper towel or J-Cloth (Like a Handi Wipe, but British and Canadian) inside the bag to absorb some moisture that condenses in the bag. I use a clothes pin to hold the bag together at the top and leave gaps at the corner for air circulation. That method works for all sorts of greens. It really helps prolong the fridge life of leafy greens, if they are dry when put in the fridge.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Costco Products You Have Tried And Your Opinion Of Them",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " An offshoot of the Trader Joe's thread. I think it's time. I'll go first.\n\nWe we shopping at Costco today and saw chicken wings at one of the free sample stations. This is a primo free sample so we went for it. They are frozen Korean BBQ Style Chicken Wings.\n\n\n\n\n\n\n\nWe really liked the samples so we bought a bag of these wings and had them for dinner tonight. They are really tasty. The usual salt bite typically linked to foods where soy sauce is a significant contributor. There is a faint bit of a gentle heat I can feel as I sit here typing. We highly recommend them.",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I recommend the Costco muffins from the bakery - both the blueberry and the double chocolate. Also the New England style chicken salad. I get those whenever I spend time with my cousin up in Norfolk.",
"loss": true,
"prefix": "cjmmytunes:"
},
{
"from": "human",
"value": " Costco Butter Croissant - AH YUM!!!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " I wanna say that there are a bunch of food items that come and go.\nThere have MANY over the years that we just LOVED and then one day, they were gone.\nI try my dangdest not to get to hook on too many NON-Kirkland brand items.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " This is a dup - \n\n\n\n- of a big name, expensive brand - you know which one \nThese are sold in the freezer case right next to the other brand at more than twice the price!\nI pop a few of these in the Air Fryer, it takes minutes, and serve it up most times with a salad.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " I don't recall ever buying a Kirkland product I wasn't satisfied with -- food or otherwise.\n\nI really like their garlic products, which are from California garlic, not Chinese like most other brands in the supermarket. The California Granulated Garlic is excellent. In fact, all the Kirkland spices and seasonings I buy are very good. I always buy their black peppercorns for my grinder, and their coarse ground pepper for my pepper shaker.\n\nThey also have good roasted peanuts in big plastic jars. They are salted, but not overly so. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I get small pack (in a big pack) of smoked salmon. Being smoked salmon, of course it is not cheap. But cheaper than having to either throw away smoked salmon not used or eating to excess something you've had your fill of. Sort of ruins it, eh? \nI'll post a pic tomorrow. Please remind me. oops after midnight, so I'll post later today...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI get small pack (in a big pack) of smoked salmon. Being smoked salmon, of course it is not cheap. But cheaper than having to either throw away smoked salmon not used or eating to excess something you've had your fill of. Sort of ruins it, eh?\nI'll post a pic tomorrow. Please remind me. oops after midnight, so I'll post later today...\n\t\t\n\n\n\nThey sell other individually vacuum sealed frozen fish in big bags. I like it, because I cook for myself, and I can pull one out at a time, and it will be nearly as good as fresh fish. \n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What kind of Jewish Ashkenazi foods do you know?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i ordered a lot of this food from a restaurant and want to see who is a bit familiar here.\n\npersonally im not ashkenazi but i like the food..\ni dont eat many things but some of them i do..\n\nif you want some pictures let me know\n\nsomething to die for is the sweet salty peppery big white beans that are served cold. it is just a snack but a good one.. its called בובעס in haredi communities..\n\nif i already asked in the past (there is a chance) let me know. i ask a lot on the internet and dont always remember what i already asked..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " בובעס\nI don't know that I've heard of it, ever. \nSweet, salty, hot, that sounds delicious. What kind of beans are used? Fava, lima, other? \nGoogle translates it to 'babes'.\nבובעס",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " i think its lima beans. it is the biggest white bean. i included a picture too\n\ni guess this is just a nick name for the snack",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " You can cheat and make something similar using canned chick peas. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tArbes - Jewish-style salt-&-pepper chickpeas | Family-Friends-Food\n\t\t\t\t\t\n\nArbes is a traditional Jewish dish of boiled and seasoned chickpeas. Though simple, this delicious dish is nutritious and incredibly moreish!\n\n\n\n\n\t\t\t\t\tfamily-friends-food.com",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " sorry\nit is not even similar.\ni can search for a hebrew recipe for בובעס\nand then we can translate with a translator app..\n\nedit.. i didnt find one",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " here are some pictures of different dumplings, potato kugel, cholnet, kishke, rice, smoked beef breast, and more",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " I'm familiar with this Montreal food. I'm pretty sure it qualifies as Ashkenazi food. In Quebec, we call it \"smoked meat\". Elsewhere, it's called \"Montreal style smoked meat\". I'll put a link to the Wikipedia article. I thought it was quite interesting. It gives some history of this food.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMontreal-style smoked meat - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I worked in a well-known building, Place Ville Marie, when I first moved to Montreal, PQ. Just below the mezzanine was the food court, the line-up for a smoked meat was always very long. You rushed from the office to the elevators to get there and this was my \"go-to\" when I bought my lunch. Delish! Exactly like your picture taxy! It was a few years before I ever got to \"Bens\" or \"Dunn's\" for a smoked meat.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tYou can cheat and make something similar using canned chick peas. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tArbes - Jewish-style salt-&-pepper chickpeas | Family-Friends-Food\n\t\t\t\t\t\n\nArbes is a traditional Jewish dish of boiled and seasoned chickpeas. Though simple, this delicious dish is nutritious and incredibly moreish!\n\n\n\n\n\t\t\t\t\tfamily-friends-food.com\n\t\t\t\t\n\n\n\n\n\n\nThat recipe seems very close to the description of flavors and first picture and of the post. \nSome of the recipes for arbes ashkenazi (Arbes – אַרבעס) chickpeas, cook the dry beans with water, sugar, salt, and pepper in an IP.\n\n\n\n\n\n\t\t\t\t\t\tISO heimish arbes (slightly sweet and pleasantly peppery) | Imamother\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.imamother.com\n\t\t\t\t\n\n\n\n\nI would try that.\nThere's another simple recipe for something similar, Korean soy beans-seasoned and cooked until dry and caramelized with soy sauce (the salty part), and sugar (the sweet part), usually garnished with sesame seeds. I make it once in a while for having on salads.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " the only food that isnt askenazi is the smoked beef. in america the jewish used to make brisket. but smoking it is not that old..\nso its the only exception.\ni ordered it because i wanted to taste.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " How old does the recipe have to be for you to consider it Ashkenazi food?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " ashkenazi food was prepared in europe.\nbut when some jewish people came to america they changed it to some extent.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " and so did you like the smoked beef?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tand so did you like the smoked beef?\n\t\t\n\n\nvery nice\nbut i will eat it only occasionally\nactually i had a smoker in the past but i didn't always had a good results back then. i had more success with short ribs than brisket.\n\nwhat do you think?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " a better picture of the sweet beans along with fried eggplants and kishke",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are these little seeds contaminating my lentils?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was cooking some green lentils, and noticed some dark spots mixed in with the lentils while cooking. They never got soft despite considerable cooking, and appeared to be seeds.\n\nI had an unopened bag of lentils of the same brand purchased at the same time, and picked out (photo) from the 1 lb. bag. The bag indicated that trace wheat may contaminate the lentils. The seeds measure about 1/16\". \n\nIs this, in fact, wheat?? \n\nSee photos.",
"loss": false,
"prefix": "MichiganFoodLover:"
},
{
"from": "gpt",
"value": " I can't say for sure, but to me, they look like buckwheat. They don't really look like wheat grains to me. If they are buckwheat, they are not closely related to wheat. It's not even a cereal grain. But, it does get used in similar ways to grains. Here's a picture of buckwheat seeds from the article about buckwheat on Wikipedia:\n\n\n\n\n\n\nEdited to add that I reread your post. I had somehow missed the part about the size. I seem to remember buckwheat being a bit bigger than 1/16 of an inch, closer to 1/8 of an inch. But, that's just from me remembering the seeds. I don't think I ever measured them, so just an estimate from memory.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I bet you're right! The pyramidal, angular shape is the same.\n\nAnd I wouldn't be surprised if buckwheat had a range of sizes. Google says 4-5 mm which is slightly larger than these but in the range.\n\nThanks!",
"loss": true,
"prefix": "MichiganFoodLover:"
},
{
"from": "gpt",
"value": " That pyramidal shape is quite distinctive, eh?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Choose one and only one.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tThat pyramidal shape is quite distinctive, eh?\n\t\t\n\n\nYes, very distinctive appearance of the seed.\n\nTurns out there are ~125 species of buckwheat plants so it's not surprising that there is variation in the seed size. Apparently there are even recently introduced varieties, which suggests either new selectively bred or genetically modified varieties.\n\nIt seems that what I found are 'common' buckwheat, used to make flour and pancake mix, in contrast to the larger seeds, used to make groat or noodles. \n\n\n\n\n\n\n\t\t\t\t\t\tBuckwheat Information\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.hort.cornell.edu\n\t\t\t\t\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBuckwheats in the Garden - California Native Plant Society\n\t\t\t\t\t\n\nIf you have ever admired a flowering buckwheat, you might consider celebrating the genus Eriogonum in your garden.\n\n\n\n\n\t\t\t\t\twww.cnps.org",
"loss": true,
"prefix": "MichiganFoodLover:"
},
{
"from": "human",
"value": " I have only seen the ones for making groats. I have also used the flour. I really like it for crepes and pancakes. I find it really doesn't want to make lumps in your batter.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Wild buckwheat can come up in lentil fields, so it isn't a surprise that they are mixed together. They are companion plants and both are nitrogen fixers in the soil.\n Here's a lentil and buckwheat soup. https://www.claycoyote.com/lentil-and-buckwheat-soup/",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Fascinating! \n\nSeeing little black spots in my pot initially made me fear the worst (bugs). So I'm delighted to know this is all part of what nature planned.",
"loss": true,
"prefix": "MichiganFoodLover:"
},
{
"from": "gpt",
"value": " they aren't stones, for sure.",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: cute pix",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does anyone have that fun pix of little Lemons cut to look like mice?\nfrom pix at top top of page.\nI think that would be fun for grand childs for holliday!\nEric, Austin Tx.",
"loss": false,
"prefix": "giggler:"
},
{
"from": "gpt",
"value": " Would you settle for a pig or a rabbit made from a grape?\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tRabbit Grapes - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin creates playful “rabbit grape” garnishes. The same technique can be used with olives.\n\n\n\n\n\t\t\t\t\tjp.foundation",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Hi giggler,\n\nCopy and paste this into Google or equiv. Then choose photos or videos.\n\nfruit carving, lemon mice",
"loss": true,
"prefix": "SGM Chef:"
},
{
"from": "gpt",
"value": " These apple swans are a real crowd pleaser but they do require a bit of practice and skill.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tApple Swan - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin demonstrates how to create an apple swan.\n\n\n\n\n\t\t\t\t\tjp.foundation",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " they're such a fun idea for kids. If you can’t find the exact picture, there are tutorials online for making them with lemon wedges, almond slivers for ears and little peppercorns or cloves for eyes. Perfect for a holiday table! Hope you and your grandkids have a great time making them!",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "gpt",
"value": " I really want to try that apple swan. First test will be to see if my knife is sharp enough! \ndont' think that can be done with a butter knife!\n\nI have another video somewhere in the depths of my computer of another chef doing all sorts of knife work with vegies. It is a fascinating work of skill and... a sharp knife.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI really want to try that apple swan. First test will be to see if my knife is sharp enough! \ndont' think that can be done with a butter knife!\n\nI have another video somewhere in the depths of my computer of another chef doing all sorts of knife work with vegies. It is a fascinating work of skill and... a sharp knife.\n\t\t\n\n\nI play with things like that when I can toss the mistakes into a pot or a pie so nothing really is wasted other than my time.\n\nIt definitely takes practice to make all of the cuts about the same thickness, depth, etc…",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Looking for some easy vegan recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My vegan friend is visiting this weekend, and I have no idea what to make. Could you suggest some easy and delicious vegan recipes?",
"loss": false,
"prefix": "maja283:"
},
{
"from": "gpt",
"value": " Hi maja!\n\nThis is me... A bowl hearty vegetable stew served on rice or grain. Flavors would mirror known likes.\n\nBy hearty stew I mean every veg. I have. I would use Marmite as primary source of salt instead of using all white salt. I would probably include a roasted veg. for the flavor, like roasting the Peppers or Aubergines. Charred onion is another good one for me.\n\nI would pick a grain like bulgar wheat or Buckwheat Groats (Something with some chew). The easiest would be couscous and lead me to Harissa and north African spices. I would not use white rice...\n\n If you don't like the broth aspect, same veg. and grain done as a stir fry.\n\nHere are a few ideas for your flavoring desires...\n\nAsian versions- use that nub of fresh ginger, soy sauce, toasted sesame oil, Green Onions, Coconut milk, etc.\n\nMexican version- A toasted corn chip or two broken into the broth to disintegrate for the flavor, Adobo, Chipotle, Oregano, Fresh/dried Chiles, Fresh Lime, etc.\n\nItalian- Basil, Oregano, Garlic, Tomato, pasta or beans, Parmesan, pesto, etc\n\nGreek- Fresh Lemon, Orzo, Spinach, Feta, Olives, Capers, etc.\n\nArabian/North Africa- ras el hanout spice blend, harissa, Cumin, cinnamon, Coriander seed, etc.\n\nIndia- curry powder and diced Apples, Coconut milk, Yogurt, etc.\n\nCuban- Black beans, Oregano, Cumin, Sofrito, etc.\n\nPoland- Mushrooms, potatoes, Marjoram, Cabbage, etc.\n\nJust have some fun with it and remember... You can always add more, but it's tough to recover from \"Oops, I added too much\"!",
"loss": true,
"prefix": "SGM Chef:"
},
{
"from": "human",
"value": " There is a whole section for Vegetarian and Vegan queries and recipes. Take a quick scroll here and see if you can't find something that might suit your friend.\nPlus your friend should be very happy to help you create something to eat. There are many that would, and do, satisfy even non vegans!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " First thing that comes to mind is a Burrito ( with Mexican rice, refried beans and guacamole , shredded lettuce , salsa). It's easy if you buy all the stuff to put in the tortilla, but more difficult if you're making everything. \n\nAn avocado toast is simple and nice. Not out of this world, but good.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " maja283 said:\n\n\n\n\t\t\tMy vegan friend is visiting this weekend, and I have no idea what to make. Could you suggest some easy and delicious vegan recipes?\n\t\t\n\n\nAbove you have 3 great suggestions.\nWe eat whole food plant based, which is essentially vegan with no ultra processed foods.\nWhen I'm looking for inspiration I find recipe sites like the following 2.\n\nThis one has so many colorful dishes, some comfort foods, some fresh mixed with cooked. https://www.feastingathome.com/vegan-dinner-recipes/\nAnd for more fresh bowls, or mixed plates I like this site: https://www.masteringdiabetes.org/recipe/\n\nIn a general way I start with raiding the produce department at the best grocery store that has a good produce department, pick up frozen or canned veggies to fill in the missing spots. Especially if I'm working from a recipe. Add some seasoned tempeh, or tofu or add legumes for protein. Include a bread, grain, or starchy vegetables like potatoes to round out the meal. For a meal I try to use 1/2 vegetable/fruit, 1/4 protein sources, 1/4 starches for a balanced meal. Avocado, nuts, or seeds can provide a little natural goodness to the sauce or dressing. Spices, herbs, nutritional yeast, miso, soy sauce, lemon, ac vinegar give the sauce it's character and identity.\n\nI hope your meals work out well for everyone.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I would suggest staying away from vegan cheeses, unless it is one with which you are familiar. And don't forget mushrooms and Marmite will both bump up the umami.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I agree with the soups and stews. One of my favorites is split pea. In fact, I'm planning to make a small pot when I get home from work today. I like serving it with crusty bread and, instead of butter, just roast a bulb of garlic in the oven until the cloves are squeezable and the garlic is soft. I spread it onto the crusty bread and it is heaven.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I would ask my friend what they would like.\n\nIt might become a fun learning opportunity to let your friend take the lead and provide you with a few simple everyday meal plans.\n\nSometimes dinner can be as simple as a baked potato with a vegetable side and a fruit dessert.\n\nRelax and enjoy your friend’s visit.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " One approach that I always use and think is fun and creative is to look at what you are making for the non-vegan guests and then work out a vegan version of that same dish.\nIt’s a great way to make sure that you aren’t subconsciously singling out the vegan guests by serving a salad while everyone else is having steak etc. It makes the vegan guest feel just as special as everyone else in the meal.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " I think this idea is really good, you have to be creative.\n\n192.168.100.1 192.168.1.1",
"loss": true,
"prefix": "melayong:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you freeze Velveeta?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have nearly a whole 'bar' of Velveeta in my fridge that's just sitting there. I'll probably use some of it for maybe baked mac & cheese or whatever, but no way will I be using the entire block of the stuff before it starts going poopy and I hate throwing away food.\n\nI'm finding conflicting information online about whether or not it can be frozen and still be usable once it's thawed back out. So I figured I'd ask you folks here about that, to see if any of you have ever frozen this type of cheese and if it was done successfully.\n\nOh, to add, the package has been opened because I used some of it to make a grilled cheese sandwich for my son. It's just wrapped in plastic right now.",
"loss": false,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Yes, if the package is unopened, or you can vacuum seal it. I have done it with a vacuum sealed chunk, and it was fine. Without vacuum sealing, I don't know how it will hold up to freezer burn over a long time, but should be fine in the short run. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tYes, if the package is unopened, or you can vacuum seal it. I have done it with a vacuum sealed chunk, and it was fine. Without vacuum sealing, I don't know how it will hold up to freezer burn over a long time, but should be fine in the short run.\n\nCD\n\t\t\n\n\nUnfortunately, I don't have a vacuum sealer. I've always wanted one and have been meaning to buy one, but now I can't afford it. So maybe I'll just do my straw method \n\n(if you know, you know)\n\nNot as good as a vacuum sealer, but it works.\n\nThanks",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " My Mom used to freeze it, when I was a kid, when using a portion of it, wrapping in saran wrap, then foil, and it was still good months later.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tMy Mom used to freeze it, when I was a kid, when using a portion of it, wrapping in saran wrap, then foil, and it was still good months later.\n\t\t\n\n\nThank you. And great tip. I think I will do that. I'll go ahead and keep some of it out, but freeze the rest. \n\nI was just concerned about the taste and consistency of it once it is thawed.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I know it sounds counter intuitive but consider cutting into usable blocks. In this way you can defrost some to use and keep the rest frozen. \nStill make sure they are well wrapped of course. But much better than defrosting the whole block taking some and refreezing, no?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI know it sounds counter intuitive but consider cutting into usable blocks. In this way you can defrost some to use and keep the rest frozen. \nStill make sure they are well wrapped of course. But much better than defrosting the whole block taking some and refreezing, no?\n\t\t\n\n\n\nThat's what I have done in the past. I bought too much cheese, including velveeta, and froze what I didn't need. I used to host big parties years ago, and hated the thought of running out of food, so I always bought too much. I'm pretty sure there are a lot of people on DC who know all about that. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tThat's what I have done in the past. I bought too much cheese, including velveeta, and froze what I didn't need. I used to host big parties years ago, and hated the thought of running out of food, so I always bought too much. I'm pretty sure there are a lot of people on DC who know all about that.\n\nCD\n\t\t\n\n\nYup, plus I always had to have way too much variety. Knocked myself out trying to make 8 dishes when 4 would have been perfectly sufficient.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI know it sounds counter intuitive but consider cutting into usable blocks. In this way you can defrost some to use and keep the rest frozen. \nStill make sure they are well wrapped of course. But much better than defrosting the whole block taking some and refreezing, no?\n\t\t\n\n\nYes, very good idea. With many of the foods I freeze, I freeze in portions. Even bacon. I'll fold two strips together at a time, using the whole pack, and lay them onto a sheet pan on freezer paper. I wait till they're solid, then toss all of the two-piece chunks into a bag. \n\nI portion out ground beef, chicken, etc. That way I can just grab what I need.",
"loss": true,
"prefix": "Linda0818:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pickle",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This is a Sri Lankan pickle.\n\n\n\n\n\nShallots, green chillies, carrots, green beans. In ground mustard (not mustard cream bought from a shop), and vinegar. In a clay pot (as it should be).",
"loss": false,
"prefix": "lastmanstanding:"
},
{
"from": "gpt",
"value": " That sounds really interesting, @lastmanstanding ! Could you please post the actual recipe for it? And which ground mustard seed - the black or yellow? Thanks!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " hmmm, pickled shallots - I'd love to try them!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\thmmm, pickled shallots - I'd love to try them!\n\t\t\n\n\nSo would I. I love pickled garlic, so I would probably like the pickled shallots as well.\n\nI might have to try and find a recipe for that.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tSo would I. I love pickled garlic, so I would probably like the pickled shallots as well.\n\nI might have to try and find a recipe for that.\n\t\t\n\n\n\nMezzetta sells garlic stuffed olives. To me, they are awful, even though I like garlic. They also sell jalapeño stuffed olives. Those are great.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\nMezzetta sells garlic stuffed olives. To me, they are awful, even though I like garlic. They also sell jalapeño stuffed olives. Those are great.\n\nCD\n\t\t\n\n\nMezzetta is one of my favorite brands of banana peppers. Never tried any of their stuffed olives, though. At least not that I can remember.\n\nI love garlic stuffed olives.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tMezzetta is one of my favorite brands of banana peppers.\n\t\t\n\n\n\nPepperoncinis? Love those, but haven't had them in a long time.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tgarlic stuffed olives.\n\t\t\n\n\nLove em!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tPepperoncinis? Love those, but haven't had them in a long time.\n\nCD\n\t\t\n\n\nNo, I just buy the mild banana pepper rings. But I like pepperoncinis as well.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I came to Galle for the New Year which falls on the 13th. I'll write about the pickle more when I get some time on the computer",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " @lastmanstanding, happy New Year (the end of Pisces beginning of Aries). Enjoy your holiday foods and sweets.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " To me a pickle has always been a pickled cucumber ( Just what I grew up with). But when I came involved with a food blog, I was introduced to so many other \" pickle \" varieties from other countries such as : Pickles Carrots, Mango, burdock, Green papaya... Although I didn't love all of them, it was an interesting culinary journey for me. I look at \" pickles\" with a much more open mind.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tTo me a pickle has always been a pickled cucumber ( Just what I grew up with). But when I came involved with a food blog, I was introduced to so many other \" pickle \" varieties from other countries such as : Pickles Carrots, Mango, burdock, Green papaya... Although I didn't love all of them, it was an interesting culinary journey for me. I look at \" pickles\" with a much more open mind.\n\t\t\n\n\nIf I'm being honest when I saw the thread title my first thought was Branston Pickle.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " That looks delicious! Might have to giving that a try.",
"loss": true,
"prefix": "KatInAHat:"
},
{
"from": "human",
"value": " wow, fancy!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Here's my recipe which I think will be alright for you. Remember this has many variations. So if you fail this time, adjust it the next time. LOL.\nTyping it from memory. \n\nIngredients:\n\nred pearl shallots 300g\ngreen chillies 250g\ngreen papaya 200g\ncarrots 200g\nblack mustard 3 tbsp\nblack pepper 2 1/2 tbsp\ngood coconut vinegar 3 cups\nmoringa bark 2 inches\nturmeric 1/4 inch piece\ncinnamon 2 inch piece\nsalt\n\noptional: \ngarlic 5 cloves\nginger 2 inches\n\nPreparation:\nFind a clean clay pot, or if not, a glass jar with lid.\nFind a clean sheet of paper to cover the pot, and a piece of string to tie it around the pot.\nSoak the mustard in a little bit of vinegar 30 minutes before making the pickle.\nJulienne the carrots and papaya. Around 2 inch length is good.\nMake a lengthwise incision on all green chillies. Leave the stem, no need to remove.\nClean the shallots.\n\nMaking the pickle:\nHeat 1 1/2 cups of vinegar (add a bit of salt too) in a clay pot (use the same one if nothing else) and heat the shallots, green chillies, and papaya in the vinegar. Do not let it change colour, just 30 seconds in the vinegar is more than enough. Do each item separately.\nSqueeze water out of the papaya.\nMake a paste of the soaked mustard, pepper, moringa bark, turmeric, and cinnamon.\nEmpty the clay pot if you are using the same, and heat it to dry it well.\nPut fresh vinegar, probably 1 - 1 1/4 cups in the clay pot.\nAdd the paste you have already prepared, mix well, and then add the carrots, chillies, and the papaya.\nAdd salt to taste.\n\nSome cooks heat/slightly cook the vinegar and paste before mixing the vegetables, some don't. I don't. It's personal preferences (and probably the concerns over uncooked stuff)\n\nPost making:\nCover the pot with the paper, and tie it with the string (or whatever you have. Doesn't change the taste. lol)\nLeave it for at least one day, and use. I would prefer to leave it at least 3 days.\n\nAdditional info:\nAlways check the taste before any next step.\nYou can add other crunchy vegetables such as green beans and cauliflower.\nMany people in my country absolutely love pickled shallots. Therefore they add it more than other stuff. It all depends on your preferences.\n\nHere I will add 2 videos I found on youtube that come close to what I make. They are in Sinhala language but you can watch them to get an idea. Hope that's alright. (I'll make a video in English when I buy my own camera which could take up to another 17 years and 3 months.)",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " Seems to have some similarities (particularly with the mustard and vinegar) with the Piccalilli that we have in the UK. I looked up Moringa Bark and it is not widely available (can't even get an idea of what sort of taste/flavour it has). Any thoughts on what could be used instead? How vital is it to an authentic pickle?",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " Leave it out. You will still enjoy it. While it's a must here in Sri Lanka, some people make the pickle without it too.",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " lastmanstanding said:\n\n\n\n\t\t\tLeave it out. You will still enjoy it. While it's a must here in Sri Lanka, some people make the pickle without it too.\n\t\t\n\n\nThanks! So, just out of interest, what sort of flavour does it impart? Sweet? Sour? Something completely different?",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " KatyCooks said:\n\n\n\n\t\t\tSeems to have some similarities (particularly with the mustard and vinegar) with the Piccalilli that we have in the UK. I looked up Moringa Bark and it is not widely available (can't even get an idea of what sort of taste/flavour it has). Any thoughts on what could be used instead? How vital is it to an authentic pickle?\n\t\t\n\n\nI had a peek at Amazon.co.uk and they seem to have it. The US price was way too high for me.",
"loss": true,
"prefix": "FrankZ:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is your favorite basic meal?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " for me I am thinking chicken drumsticks and rice. Whats yours?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I don't think I can answer this. So much of what I crave is flexible and changes with my mood. Red meat? Steak or rack of lamb. Pasta? Carbonara of spaghetti and meatballs. Soups? Too many choices. ETC.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I have to agree with Andy - that being said when I have my morning eggs - whether poached, fried, etc and whether or not there are a bunch of extra tidbits along side (mushrooms, onions, leftover vegies), I absolutely close my eyes to savour the egg, each and every time.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Pasta. I'll put just about anything together and make a pasta dish out if it. Generally I use dried pasta simply because I can't resist the Al dente factor. Oh, yeah, eggs, could never live without eggs.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I once had to go without eggs for almost 2 years before I slowly started to eat them again. Think that's when I really learned to savour them.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Basic mesl?\nAin't got one...\n\nI'm bad at following s recipe, but good at not following a recipe",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I only have a Summer favourite basic meal : Spaghetti with a quick sauce made from fresh cherry tomatoes and fresh basil (from my garden, preferably).",
"loss": true,
"prefix": "Meryl:"
},
{
"from": "gpt",
"value": " I can't answer that, either, though in the summer, when harvesting tomatoes constantly, there are several dishes I make repeatedly, with slight variations. One is a pasta dish with basil, garlic, and tomatoes - all from the garden - with the best EVOO I have on hand, and some hot pasta is mixed with the raw \"sauce\" - the first thing I'll make every season when I get 2 lbs of ripe tomatoes.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " For me, my favorite \"basic\" meal would be pizza. There are so many variations, but a good NYC style slice of cheese pizza, or maybe a pepperoni slice, will make me happy just about any time. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I might be able to come up with a half a dozen or dozen favourite basic meals, but a single favourite, sorry, can't do that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " A deep fried, deli sized (3oz) hot dog, with horseradish mustard and Ted's hot dog sauce, on a sausage bun, and shoestring fries. There goes my A1c!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " My favorite basic meal is economical, affordable, easy to make, local, and fast. So that's the reason I eat roast or sauteed potatoes with some type of vegetable and a piece of meat at least once a week.\nIt's not creative or original, but it hits the spot and meets all the above criteria which makes it a valuable addition to my repertoire.\nI would think that a basic meal for that reason is something different depending on the country or location of the person asked.",
"loss": true,
"prefix": "Xocolatl:"
},
{
"from": "human",
"value": " Basic. A lot of my meals are basic. Half a plate of starchy vegetables like oil free air fried potatoes, or brown basmati rice, or grains, or beans. Half a plate of whatever vegetables we might have on hand mixtures or individual ones. \nToday I might warm up some broccoli or collards, with baked beans or veggie rice. I have some stir fry w/bean sprouts from yesterday, so maybe that.\nOne of my favorites is the breakfast veggie hash which has half starchy veg and half other vegetables with a little ketchup.\nI can eat pretty much as much as I want which turns out to be between 2-3 cups, and I'm full.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " mian said:\n\n\n\n\t\t\tCertainly! My absolute favorite basic meal at KFC is the Original Recipe Fried Chicken, a true classic that never disappoints. The blend of 11 secret herbs and spices in the crispy coating gives the chicken a distinctive and mouthwatering flavor. The outer layer achieves the perfect balance of crunchiness and tenderness, making each bite a delightful experience.\n\nTo complement the star of the meal, I always opt for a side of menu KFC's signature coleslaw. The coleslaw's crisp cabbage and carrots, combined with the creamy and slightly tangy dressing, provide a refreshing contrast to the savory richness of the fried chicken. It adds a nice balance to the overall meal and brings a burst of flavor that enhances the dining experience.\n\nAnd let's not forget about the warm and flaky biscuit that completes the ensemble. The biscuit, with its golden-brown exterior and soft interior, serves as the perfect vessel for sopping up any remaining chicken juices or adding a touch of honey for an extra layer of sweetness.\n\nThe combination of the Original Recipe Fried Chicken, coleslaw, and biscuit creates a symphony of flavors and textures that I find irresistible. It's a timeless and satisfying choice that captures the essence of KFC's delicious offerings.\n\t\t\n\n\nThe question didn't include \"at KFC.\" Are you advertising, or are you a bot?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I guess pasta and some sort of tomato based sauce with meat (bolognese or meatballs) because this is something my DH would eat every day. I like to change it up a bit more but if that makes him happy I try to include this several times a month.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Grilled cheese and tomato soup. But it’s gotta be white American cheese from the deli and a can of Campbell's tomato soup. Sometimes I grill it on pumpernickel or dark rye but usually on regular white. It’s just basic comfort food.",
"loss": true,
"prefix": "MuthaCocaNutz:"
},
{
"from": "human",
"value": " Couple of fried eggs on fried bread \n\nRuss",
"loss": true,
"prefix": "Rascal:"
},
{
"from": "gpt",
"value": " Rascal said:\n\n\n\n\t\t\tCouple of fried eggs on fried bread\n\nRuss\n\t\t\n\n\nFried bread?",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " Rascal said:\n\n\n\n\t\t\tCouple of fried eggs on fried bread\n\nRuss\n\t\t\n\n\nOoh, bread fried in bacon fat with runny fried egg on top, oh yeah. Now you're making me hungry.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Fish or shrimp tacos. Quick, easy, and i always have the ingredients on hand.",
"loss": true,
"prefix": "Silversage:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are the reasons to use sesame oil at the end of cooking?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " TTNNXX",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Toasted sesame oil, which is what you are referring to, adding at the end, has a lower smoke point, plus the flavor stays with it better, just adding at the very end. In India, untoasted sesame oil is used a lot as a cooking oil, but China, Japan, Korea, and SE Asia use the toasted a lot, as a flavoring.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tToasted sesame oil, which is what you are referring to, adding at the end, has a lower smoke point, plus the flavor stays with it better, just adding at the very end. In India, untoasted sesame oil is used a lot as a cooking oil, but China, Japan, Korea, and SE Asia use the toasted a lot, as a flavoring.\n\t\t\n\n\nI do too. I love it! I always drizzle on homemade fried rice before serving. I also like a drizzle on my homemade hummus.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Another thing I use it for is cookies! I make some sesame cookies every year, and I replace 1/4 of the butter with toasted sesame oil. Adds a fantastic flavor!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Flavor. I remember the first time I knowingly tasted sesame oil. I was in a cooking class in high school and we made egg rolls. It called for a few drops of sesame oil . Once I smelled and tasted it, it was a real ' Ah ha ' moment for me. I knew the flavor but never knew where it came from. I've had a bottle on hand ever since ( once I owned my own place. Im guessing my dad had some too.)\n\nI've had tahini cookies and they were terrific.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " flavor",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tToasted sesame oil, which is what you are referring to, adding at the end, has a lower smoke point, plus the flavor stays with it better, just adding at the very end. In India, untoasted sesame oil is used a lot as a cooking oil, but China, Japan, Korea, and SE Asia use the toasted a lot, as a flavoring.\n\t\t\n\n\nActually, Koreans use it as a cooking oil, not just as a flavoring.",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Deep frying Trader Joe's orange chicken?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone tried deep frying Trader Joe's orange chicken? I understand an air fryer works well but we don't have one. We do have a Presto Grandpappy deep fryer. Has anyone tried this? Was it any better than throwing it in the oven? Thank you.",
"loss": false,
"prefix": "oldrustycars:"
},
{
"from": "gpt",
"value": " Frying frozen foods can be dicey as they often contain ice crystals, which makes a mess when frying. Maybe bake them for half the prescribed time to evaporate ice/water and finish them up in the fryer.\n\nAnother consideration is that coatings designed to be baked can be a bit heavy when fried. For orange chicken I prefer a corn starch coating and a twice fry method, which is pretty light.\n\nWith all that said... I get that the frozen stuff may be more convenient, but the fact that you are considering to fry this you might want to think about making it from scratch as it is a pretty simple recipe. Here is a great one:\n\nhttps://youtu.be/GJ9OpCT9Ark",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " Understood. I'm not new to deep frying, just never tried these before. These might be the only prepared food we buy, and these are only a few times a year. Otherwise we have a kitchen full of cookware and probably 3/4 the inventory of a Penzeys store so we usually cook from scratch. Thank you for the reply.",
"loss": true,
"prefix": "oldrustycars:"
},
{
"from": "gpt",
"value": " oldrustycars said:\n\n\n\n\t\t\tUnderstood. I'm not new to deep frying, just never tried these before. These might be the only prepared food we buy, and these are only a few times a year. Otherwise we have a kitchen full of cookware and probably 3/4 the inventory of a Penzeys store so we usually cook from scratch. Thank you for the reply.\n\t\t\n\n\n\nI've heard their orange chicken is quite good. I have deep fried frozen chicken tenders in the past as a quick snack, and it works out fine. I microwave them just enough to make them soft, and just cool inside. No problems. I find that the crust is crispier deep fried. It doesn't take long, as you are just trying to heat the meat up, not cook it, and crisp up the breading. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " This just in: Don't deep fry TJ's Orange Chicken. Only made a mess, wasn't improved at all. Film at 11.",
"loss": true,
"prefix": "oldrustycars:"
},
{
"from": "gpt",
"value": " oh, hahahaha",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " My air fryer cooks them nicely. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " oldrustycars said:\n\n\n\n\t\t\tHas anyone tried deep frying Trader Joe's orange chicken? I understand an air fryer works well but we don't have one. We do have a Presto Grandpappy deep fryer. Has anyone tried this? Was it any better than throwing it in the oven? Thank you.\n\t\t\n\n\nI know this is a few years old, I was wondering the same thing, tried it anyways after reading the previous replies. It came out great! I deep fried them for about 4.5 minutes at 350. It was a little on the crispy side maybe 30 seconds or so less would've been better. I have oven baked and air fried these before and I feel that the deep fry was the best overall.",
"loss": true,
"prefix": "MuthaCocaNutz:"
},
{
"from": "human",
"value": " We like TJs orange chicken but never deep fried it. That might be worth a try. \n\nI can attest deep frying tater tots is the absolute best way to go!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Hell yeah! Deep fry or air fry for any frozen potato is the way to go. Oven baked is trash.",
"loss": true,
"prefix": "MuthaCocaNutz:"
},
{
"from": "human",
"value": " It’s already fried, isn’t it? I just pop it into the oven .",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bruschetta, My Version",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This is one of our favorite snacks, especially in the summer. I toasted slices of baguette and made a topping with tomato, shallot, garlic, basil, olive oil, red wine vinegar, salt and pepper. It's topped with fresh mozzarella and broiled to melt the cheese.\n\nP.S. I pronounce it with a \"k\", not an \"sh\".",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " That sounds yummy. You put the garlic in the topping? Do you abrade any of it onto the bread? As I understand it, the word \"bruschetta\" is onomatopoetic with the sound of abrading the garlic on the bread. And that onomatopoeia only works with the \"k\" sound.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I used to toast the bread slices then rub a whole clove of garlic on them. It works either way.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Just because everyone should know: Bruschetta was the Greek method for testing the quality of first pressed Olive Oil. They would take a crust French bread shaped lof (like a very large hoagie bun), slice it in half lengthwise, brush the soft part with the olive oil, toast it over fire, the rub it with raw garlic. We can thank British wealthy for adding toppings. They began eating Bruschetta as a status symbol, as the regular masses couldn't afford the EVOO. Then, they started adding toppings, i.e. tomato, peppers, cheese, etc.\n\nI don't mind toppings on bruschetta. But please, don't make a topping, put it in a jar, and call it bruschetta. I've seen jars of various veggie mixes in stores, in jars, labeled bruschetta. It kind of drives me crazy.\n\nSorry to rant about this. My brain just wouldn't stop until I posted something.\n\nOh, and lest I forget, Andy, your toppings look great.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Chief there’s something seriously wrong with your story. I use EVOO and toppings and don’t qualify as wealthy. Not even close.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tP.S. I pronounce it with a \"k\", not an \"sh\".\n\t\t\n\n\n\nA few years ago I went to an Italian cooking demo at a Food and Wine Festival. The Chef/ Owner of the restaurant was doing the demo, and he basically made it quite clear that I should be pronounced with the \"k\" and not the \"sh'. Almost to the point where he seemed pretty angry when people mispronounced it.\n\nLooks great Andy, and with tomatoes in season it's the perfect time of the year.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " However you pronounce it, bruschetta is delicious, and is one of those things you can play around with and make different versions. I make it frequently, and we always enjoy it. Tomatoes, garlic, chopped onion, basil, oregano--basically anything you want to use. Sometimes I even put grated parmesan romano on top. \n\nThis, and a green salad makes a great light supper!",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " Another way that I've seen bruschetta made is toast the bread, rub the still warm bread with a cut Garlic clove and follow that with taking a cut tomato and rubbing the toast with that. Top all of the above with freshly ground black pepper, a fresh basil leaf and some grated Parmesan Cheese.\n\nBrew-sketa is how my in-laws pronounce it.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Kaneohegirlinaz, that sounds delicious, and I'll give it a try tomorrow! Thanks for the great idea/recipe.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " This is how I like to make bruschetta: Toasted baguette slices spread with homemade basil pesto, topped with diced tomatoes and sprinkled with Parmigiano Reggiano cheese. So good [emoji39]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tThis is how I like to make bruschetta: Toasted baguette slices spread with homemade basil pesto, topped with diced tomatoes and sprinkled with Parmigiano Reggiano cheese. So good [emoji39] View attachment 52956\n\n\n\n\nSounds delicious.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " MMMMMMMMMMMM!!!\n\nGot any leftovers?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tThis is one of our favorite snacks, especially in the summer. I toasted slices of baguette and made a topping with tomato, shallot, garlic, basil, olive oil, red wine vinegar, salt and pepper. It's topped with fresh mozzarella and broiled to melt the cheese.\n\nP.S. I pronounce it with a \"k\", not an \"sh\".\n\n\n\nView attachment 52946\n\n\n\nThe “ch” should be pronounced like a “k” and not an “sh” so you got it right. The Italian chef that I worked under would slap the back of your head if you mispronounced it lol. \n\nLove the toppings. The addition of the red wine vinegar really turns the flavor profile towards the direction of a panzanella, which is pretty much one of the greatest salads in the history of mankind lol",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "gpt",
"value": " My personal favorite topping: Grilled and Caramelized Peaches, Prosciutto di Parma, Fresh Basil, and Burrata",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "human",
"value": " Is Bruschetta an appetizer?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tIs Bruschetta an appetizer?\n\t\t\n\n\n\nI think it is, typically. However, the last time I made it, it ended up being our dinner. (I made a LOT!)",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " We usually have it as a late night snack. But, yes, I think it is usually an appetizer.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Wow! That looks delicious! I will definitely try this next time I get groceries. Adding baguettes to the shopping list!",
"loss": true,
"prefix": "LovelyLinda:"
},
{
"from": "human",
"value": " Wow thanks for the info I learnt stuff. \nI just made some for family dinner nibbles before smoked chicken fettuccine .\nMy mix is tomato from our garden yellow and red.\nBasil from our garden.\nSmall red onion also our garden\n2 garlic cloves \nParmesan and s and p.\n\nHere it is.\n\nRuss",
"loss": true,
"prefix": "Rascal:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Frozen dough",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " can you use store bought frozen dough to make a homemade pizza?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " What kind of dough is it ?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Not pie crust dough if that's what you are asking about.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Why not make your own! It’s not hard",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Like @jennyema says\nWhat dough?\n\nAnd what type of pizza would you want to make?\n\nMost could work if you just want something doughy with a topping",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " I always have a Publix pizza dough in the freezer. It's easy and good.\nBut you must thaw it out and let it come up to room temp before you try to work with it.\nI will even allow it to rise one more time.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " You can use frozen pizza dough to make pizza at home. You have to let it defrost and let it sit at room temperature before you shape the crust and top it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " That depends. Do you know how to make a pizza?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThat depends. Do you know how to make a pizza?\n\t\t\n\n\nMy 1st try",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI always have a Publix pizza dough in the freezer. It's easy and good.\nBut you must thaw it out and let it come up to room temp before you try to work with it.\nI will even allow it to rise one more time.\n\t\t\n\n\nThanks",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I used to buy the Bridgford frozen bread dough to make pizza until I got a bread machine. I just love set it and forget it small appliances.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI used to buy the Bridgford frozen bread dough to make pizza until I got a bread machine. I just love set it and forget it small appliances.\n\n\n\n\n\n\nI love their Parker House rolls. I have 3 bags of them in the freezer right now. I bought them for the holidays but ended up using Costco dinner rolls. They are not nearly as good.\nI thaw and rise them in one step. Takes about 3 hours in the oven on \"proof\". Then about 10 minutes bake time in a preheated oven. They are great every time.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " I have a bread machine so I'm loathe to pay for dough. Sometimes DD buys a bag of the dough from Trader Joe which is around a dollar. They have whole wheat, herb and plain.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Ya know, a lot of independent pizza places (not chains like Pizza Hut or Dominos) will sell you the raw dough they use to make pizzas.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " This dough is perfect for Pizza. As the matter of fact all their dough products are excellent.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I always have a few frozen doughs in the freezer. I think the brand is \" House of Pasta\". It comes with 2 dough balls. I double hit up, cause I make a large. Its quick, easy and tastes great.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\tI have a bread machine so I'm loathe to pay for dough. Sometimes DD buys a bag of the dough from Trader Joe which is around a dollar. They have whole wheat, herb and plain.\n\t\t\n\n\nIf I could get that here, the whole wheat dough for a buck or three, I would be on that like curd cheese on poutine.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " My DIL buys fresh premade pizza dough on a regular basis and freezes til needed. A few of our grocery stores carry it. There is also a Whole Wheat dough but as much as she likes WW (and usually buys) she won't buy it as pizza dough. Says it just doesn't taste right. Just comes in a plain clear plastic bag with the stores own stuck on label. \n\ntaxy, check out any President's Choice carrying stores (Loblaw's, IGA, No Frills, etc). Especially next time you go to Cornwall.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I found a 3-year-old ball of frozen bread dough in the freezer yesterday. Forgot all about it. I don't think freezing dough for later use is for me.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tI found a 3-year-old ball of frozen bread dough in the freezer yesterday. Forgot all about it. I don't think freezing dough for later use is for me.\n\t\t\n\n\nSounds like it would be aged to perfection by now.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Removing the \"chemical\" from a steaming bamboo basket and oiling it",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " do i really need to do that? how often?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Yes, do this. He tells you to do it every time you use them.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Could pelmeni be steamed like dim sum?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " tnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Yep.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " LOL, had to look it up! \nPelmeni - Russian\nVareniki - Ukrainian\nPierogi - Polish \n\nAll dumplings, and think of Tortellini in shape. \n\nRavioli's are after all a type of dumpling when you think of it. Unleavened dough with fillings. No?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " There are Chinese dumplings that are yeasted. They can be steamed or baked.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I never heard of them before until a few years ago. We were walking around NYC ( In the Columbus Circle Area) and there was a stand selling them.",
"loss": true,
"prefix": "larry_stewart:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: My Persian Samosa - Best Persian Fast foods",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " One of the best Iranian fast foods and appetizers, which is very popular in the Middle East\nA combination of baked potatoes and vegetables (parsley and coriander) placed in special bread and fried in oil\nSpecial bread: Lavash bread or Yufka dough\nwith special spices and of course special sauce",
"loss": false,
"prefix": "mahsaa:"
},
{
"from": "gpt",
"value": " Those look really good!!",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Care to share the recipe? I agree, looks very yummy! You could post it in the International and Ethnic Cuisine.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tThose look really good!!\n\t\t\n\n\nTnx",
"loss": true,
"prefix": "mahsaa:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tCare to share the recipe? I agree, looks very yummy! You could post it in the International and Ethnic Cuisine.\n\t\t\n\n\nOnce I taped a raspy in this forum and got blocked\nI am afraid to be blocked again\nThank you for your guidance",
"loss": true,
"prefix": "mahsaa:"
},
{
"from": "gpt",
"value": " mahsaa said:\n\n\n\n\t\t\tOnce I taped a raspy in this forum and got blocked\nI am afraid to be blocked again\nThank you for your guidance\n\t\t\n\n\n\nYou need to be careful not to post a copyright violation. The ingredients of a recipe can't be copyrighted, but the description and instructions can. The forum can get in a lot of trouble for copyright violations. \n\nIf you post your own recipe, no problems. If you post somebody else's recipe, you need to re-write the description and instructions in your own words. It is also polite to give credit where credit is due, by saying something like, \"recipe inspired by...\" or something similar. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Thank you for your advice. Yes, I always write the recipe myself and I am against copying\nThankful",
"loss": true,
"prefix": "mahsaa:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I use a smoker box on charcoal?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Not sure if I made a mistake but I was excited and bought a smoker box to use when grilling. Then I realized I don't have a propane grill, only charcoal. All the information I can find tells me that you can only use wood chip smoker boxes on gas (you soak the wood, put it in the box, then slap it on the grill and wait until smoke pours out of your grill). . .is this true? Could I just put the smoker box over the lit charcoal to get a BBQ flavor, (or do I need to grill with only wood, no charcoal on a charcoal grill)? Or is this a fruitless idea, as wood on a charcoal grill will impart both charcoal and whatever wood flavors you try to use, and so charcoal would overpower the hickory/oak/etc.?\n\nI'm new to grilling and have little to no idea here, so I love any help!!",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " You would put it on the grid?\nIf so, I figure you can use it as long as you wait for the fire to have cooled down somewhat.\nOr, use charcoal on half the grill and put the smoker box on the empty side. This is a good way to use a charcoal grill anyway esp in case of fatty meats and flare up's.\n\nOn the other hand, you could just use wood pieces straight on the charcoal for a similar effect.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I would soak my wood chips. Wait for charcoal to ash up, then throw the drained chips right on the charcoal. Worked fine for me. Some people put the soaked and drained chips in foil packets with holes poked in them right on the coals.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Don't really think the source of the heat matters. Is the box cast iron?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tDon't really think the source of the heat matters. Is the box cast iron?\n\t\t\n\n\nThe box is a polished/brushes stainless steel.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I can't imagine the smoker box knows which source of her you are using. As long as it's hot enough to make smoke.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Like Badjak said, you can mix wood chunks directly with charcoal and get better results, than with chips in a box. I've been doing it for 20-something years.\n\nAs for soaking wood, you can do that, if you don't mind bad tasting food. It seems to be popular. You are just going to make the wood burn inefficiently, giving you thick, nasty, white smoke. Good smoke should be smelled, but barely seen. BBQ enthusiasts call it \"thin blue smoke,\" because it is hard to see, and has a very slight blue tint. \n\nI think I could preach that until the cows come home, but I'm just wasting my time. As long as I don't have to eat your BBQ, go ahead and use waterlogged wood chips. You will know it is wet enough when it smells like wet dog.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Yeah, you don't soak chips or chunks. It just makes nasty smoke that makes your food taste bad. I wouldn't even bother with the chips, just get chunks and use those.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " The smoker box is made for people who don't burn solid fuel, like wood or charcoal. It's a workaround for gas grills.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: One cube chicken stock equals how many cups?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if a recipe calls for 8 cups chicken stock how many chicken cubes do I add to the 8 cups water?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Doesn't the chicken bullion cube package tell you?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " You can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth. Mar 25, 2010\nSubbing bouillon for broth in recipes - Sun Sentinel",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " One cubic meter is equal to 0.5 liters",
"loss": true,
"prefix": "jazzerlord:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tDoesn't the chicken bullion cube package tell you?\n\t\t\n\n\nThat",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " jazzerlord said:\n\n\n\n\t\t\tOne cubic meter is equal to 0.5 liters\n\t\t\n\n\nThis is incorrect and not relevant.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " taste it",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " One bouillon cube = 8 oz. (or one cup) of water. So for 8 cups, you would need 8 cubes.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tYou can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth. Mar 25, 2010\nSubbing bouillon for broth in recipes - Sun Sentinel\n\n\n\nThanks, that is the info that I needed.",
"loss": true,
"prefix": "georgevan:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What kind of seeds go good with a smoothie",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I put chia seeds in them all the time - about a tsp to 1½ c of fruit. I blend them in briefly, then let them sit and gel for 5 minutes or so, then blend them to when they totally disappear. I use these in gazpacho, to, which thickens it somewhat, but also keeps it from separating - about 1 tb/lb of tomatoes.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " My grands use both chia and flax.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Flax seeds need to be crushed or they just go right through you, like grain through a goose.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I wonder what breed of goose has no gizzard.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I don't generally put nuts or seeds in a smoothie. I get my ground flax/chia daily sprinkled over my morning fruit-cereal. We use a very limited amount of nuts so I don't put them in smoothies.\nYou can though.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tI don't generally put nuts or seeds in a smoothie. I get my ground flax/chia daily sprinkled over my morning fruit-cereal. We use a very limited amount of nuts so I don't put them in smoothies.\nYou can though.\n\t\t\n\n\nIf you put nuts and/or seeds in a smoothie, don't they have a tendency to get stuck in the straw?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " What's the purpose of your smoothie?",
"loss": true,
"prefix": "pictonguy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is this rust and/or how to clean Weber Smoky Mountain smoker?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Got this off Craigslist for a steal (I see it retails for 250 new and I got it for 40!) and am super happy with it. My only question is how to clean it from now on. Is this rust? Do I need a rust remover? Or just a steel wool/green scrunge and some elbow grease and water?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I used to have one of those, and have three Weber Kettles. The only rust you will get is on the grates. The porcelain-enamel coatings on the smoker itself won't rust, unless it is pretty damaged. These things last forever. \n\nJust use a good degreaser to clean the bulk of that crud off. It will not come completely clean, but it will get it clean enough. \n\nAs for the grates, Weber Customer Service can get you ANY parts, shipped to your home in a matter of days. They will also keep any Weber products you own on file, so you can easily order parts anytime. I would replace the cooking grate(s). But that's it. That's the part that your food will touch. \n\nWhich size WSM is that? I had the 18 inch, which is a lot more expensive than $250. Yours must be the 14-inch. \n\nThere is a learning curve to that smoker, but there is also plenty of advice online, including YouTube videos.\n\nThis is my collection about ten years ago, with the WSM on the right. That's a rotisserie kit on the red Kettle. \n\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I got the 14 wsm.\nIt's a great little thing and the learning curve isn't steep.\n\nYes, it looks like you need to give it a good clean, almost a once off.\nThen don't worry too much about it, as it needs a bit of \"gunk\" to seal it",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tI got the 14 wsm.\nIt's a great little thing and the learning curve isn't steep.\n\t\t\n\n\n\nThe biggest challenge I had was temperature control. I live on a flat prairie, where it can be calm one day, and 30 mph winds the next. Controlling airflow was the at the heart of the challenge.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tThe biggest challenge I had was temperature control. I live on a flat prairie, where it can be calm one day, and 30 mph winds the next. Controlling airflow was the at the heart of the challenge.\n\nCD\n\t\t\n\n\nWhen I just got it, I kept checking and using temp probes etc.\nThese days, I very occassionally check the gauge in the lid, but often let it go.\nDisclaimer: I don't do brisket and I actually do not really like pulled meats. I prefer a little bite",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What about 'monosodium glutimate'?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does anyone use it?\nI Heard years ago that it was chemically harmful to the human body. But there are some people who share by it. Opinions please.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " MSG is a naturally occurring salt in most foods. As a seasoning, it is a flavor enhancer, increasing the taste of umami.\n\nSome years ago, some people started insisting that it was evil, and responsible for the headaches they felt after eating Chinese food. Just like every other fad, folks tried avoiding it. However, they were still eating it in all kinds of foods. Scientific research has proved definitively that MSG is not a 'thing' for most people. Like any other food substance, there a very few actually sensitive to it (less than 1%), but of course, 90% of the people on the interwebs started complaining that it gave them headaches.\n\nIf you've ever eaten bacon, tomatoes, mushrooms, cheeses, fruit juices, etc, you are ingesting MSG. So folks that are truly affected by it would have a very restricted, bland diet.\n\nThe science says it's safe; the folklore says it's evil. Believe whichever you wish. I use it in some dishes, in the form of Accent seasoning.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Agree 100%",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " It is no more harmful than salt. If you are on a sodium restricted diet, you should also watch out for MSG, which is in a lot of processed foods, like canned soups.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Adam Ragusea, a YouTuber I follow said that the worst thing about MSG is that it makes junk food taste great and people eat too many junky snacks because of it. That certainly seems to be one factor in the standard North American diet.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I use MSG/Accent all the time for decades. It's in my all-purpose house blend seasoning I make.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tI use MSG/Accent all the time for decades. It's in my all-purpose house blend seasoning I make.\n\t\t\n\n\nWhat do you use it on? Everything?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tWhat do you use it on? Everything?\n\t\t\n\n\n\nYou can. You can use it wherever you would use salt. It makes a bigger difference on some foods than others. I remembered this video which tried MSG on 33 different foods...\n\n\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Here's a previous discussion on MSG, from not too long ago:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMSG\n\t\t\t\t\t\n\nWith thanks to Uncle Roger. Who here uses MSG? I certainly do absolutely. I use it in place of salt, although it is a type of salt. Chinese food headache is a myth that has been debunked all over. Maybe too much MSG, which like any other ingredient can make you feel unwell. MSG has a softer...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tWhat do you use it on? Everything?\n\t\t\n\n\nEverything",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I don’t buy MSG but it is an ingredient in many of the products that I use.\n\nI’ve dodged many bullets on the way to age 70 and now I’m too old to worry about such things.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " I have it on hand, and use it primarily when cooking Chinese food. The only time I ever have an issue is if I use to much, so I make it a point not to use too much.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tI have it on hand, and use it primarily when cooking Chinese food. The only time I ever have an issue is if I use to much, so I make it a point not to use too much.\n\t\t\n\n\nWhen you use too much, what happens? Do you get the weird edge of face/scalp sensations?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tWhen you use too much, what happens? Do you get the weird edge of face/scalp sensations?\n\t\t\n\n\nI get the headache that people claim you don't get with MSG. It was a very consistent reaction. Consistent enough to not be coincidence. It wasn't debilitating, but annoying. I do continue to use MSG for various dishes, but in moderation, I do feel it makes a difference in the final outcome of the recipe.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tI get the headache that people claim you don't get with MSG. It was a very consistent reaction. Consistent enough to not be coincidence. It wasn't debilitating, but annoying. I do continue to use MSG for various dishes, but in moderation, I do feel it makes a difference in the final outcome of the recipe.\n\t\t\n\n\nInteresting. I have never gotten a headache from MSG (that I know of), but I used to get this very bizarre sensation around the edge of my face and into my scalp. It felt like all the muscles were pulling in the opposite direction from their neighbour muscles. I have met a number of people who have had that reaction to MSG. Many of them called it a headache. Yes, annoying, but not worse than that. I haven't had that reaction in a couple of decades. I don't keep any MSG powder in my kitchen. I tend to use fish sauce and other natural sources of MSG.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tI get the headache that people claim you don't get with MSG. It was a very consistent reaction. Consistent enough to not be coincidence. It wasn't debilitating, but annoying. I do continue to use MSG for various dishes, but in moderation, I do feel it makes a difference in the final outcome of the recipe.\n\t\t\n\n\n\nToo much MSG will have the same effect as too much salt, for me. It's a kidney issue. I'll retain water, and my legs and feet will blow up like balloons. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tInteresting. I have never gotten a headache from MSG (that I know of), but I used to get this very bizarre sensation around the edge of my face and into my scalp. It felt like all the muscles were pulling in the opposite direction from their neighbour muscles. I have met a number of people who have had that reaction to MSG. Many of them called it a headache. Yes, annoying, but not worse than that. I haven't had that reaction in a couple of decades. I don't keep any MSG powder in my kitchen. I tend to use fish sauce and other natural sources of MSG.\n\t\t\n\n\n\nMSG may just effect some people with a certain gene, sort of like cilantro tasting like soap to some us, while other people look at us funny when we say cilantro tastes like soap.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\ndoes anyone use it?\nI Heard years ago that it was chemically harmful to the human body. But there are some people who share by it. Opinions please.\n\n\n\nMonosodium glutamate is safe for consumption by most people. I don't see anything dangerous about it.",
"loss": true,
"prefix": "jazzerlord:"
},
{
"from": "human",
"value": " Calling Uncle Roger",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " MSG is a much milder salt than Western tastes are used to, therefore a lot of cooks use far too much.\nIt’s a wonderful ingredient when you use it correctly.\nI’m a deep dive cook into Thai cuisine and I love it because it’s a very versatile and complex part of the meal.\nAt the moment I am studying Thai cuisine in the western culture. It’s wildly different to traditional Thai. Try it yourself, but be aware that traditional Thai is far hotter than you might like. MSG is just a part of that, not a whole.",
"loss": true,
"prefix": "Jade Emperor:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: To wash rice or not",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I just read that washing rice strips away the nutrients. I always washed my rice but am wondering now if I should in the future. Any thoughts or suggestions?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " If you are using enriched white rice, you can rinse off the nutrients that have been dusted onto the rice. It should say on the package not to wash the rice.\n\nI use brown rice, usually brown basmati rice. I wash my rice. I don't lose nutrients that way. I wash it because I get a small band of cooked on scum in the pot if I don't wash it first. i figure that grey scum is dirt.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " II use white bistami",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " How to Cook Rice to Lower Arsenic Levels | NutritionFacts.org\n\t\t\t\t\t\n\nBoiling rice like pasta reduces arsenic levels, but how much nutrition is lost?\n\n\n\n\n\t\t\t\t\tnutritionfacts.org\n\t\t\t\t\n\n\n\nThe above video talks about washing white and brown rice, it also talks about cooking methods for white and brown rice. Talks about vitamins and arsenic.\nBuy rice that is not grown in soil with arsenic. California rice, Lundburg rice, are good bets.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Lol, bliss, I've never seen a bag of rice that says \"not grown in soil with arsenic\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I sometimes wash rice and sometimes I don't.\nWeevils can be a problem. If they are there, I wash.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I never rinse rice because I like sticky rice.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I rinse my rice. It is Texas rice, so it's going to kill me soon... or at least that's what \"they\" say. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Like GG, I like sticky rice. But yes, I do sometimes rinse rice before cooking. Depends on my mood and what I want it for.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I never wash my rice. No reason other than I just don't care to take the extra step.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tLike GG, I like sticky rice. But yes, I do sometimes rinse rice before cooking. Depends on my mood and what I want it for.\n\t\t\n\n\n\nI generally don't make sticky rice, but I can't stand \"al dente\" rice. The Texas long grain rice I use is hard to make sticky, unless you cook it badly... which I've done from time to time. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tI rinse my rice. It is Texas rice, so it's going to kill me soon... or at least that's what \"they\" say.\n\nCD\n\t\t\n\n\nR.I.P. Casey Dog.\n\nWhite rice I rinse until the water runs clear. Brown rice, no. In most cases, I prefer brown rice.\n\nIf I want sticky rice I will use rice that comes out sticky, such as Cal Rose.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I think it depends on what the end result you are looking for. That is why there so many different kids of rice too.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I'm glad to see the article on arsenic in this thread. I generally avoid rice because it contains this poisonous toxin. Brown rice contains more arsenic than white rice. Rinsing does remove about 10% of the arsenic.",
"loss": true,
"prefix": "Evets:"
},
{
"from": "human",
"value": " Evets said:\n\n\n\n\t\t\tI'm glad to see the article on arsenic in this thread. I generally avoid rice because it contains this poisonous toxin. Brown rice contains more arsenic than white rice. Rinsing does remove about 10% of the arsenic.\n\t\t\n\n\nSo why are Asians still alive?",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Depends. On the rare occasions that we've bought the huge bags of rice in the Asian markets, I sure do wash the rice and pick through it. If I buy US packaged rice, I generally don't now unless there is a whole lot of starch dust. I used to have to wash even the rice like Uncle Ben's, called something else now to be PC, because Craig didn't like sticky rice at all. Now though, he eats pretty much whatever I put in front of him.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tSo why are Asians still alive?\n\t\t\n\n\n\nIt is a regional thing. Rice is a major crop in SE Texas, and has higher levels of arsenic than rice grown in other areas. I don't recall the reason right now. Do a search, because I do remember reading it on some web site some time back. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I remember reading the ingredients on a bottle of carbonated mineral water... and it also had arsenic.\nand according to the American Cancer Society... \nThe highest levels of arsenic (in all forms) in foods can be found in seafood, rice, rice cereal (and other rice products), mushrooms, and poultry, although many other foods, including some fruit juices, can also contain arsenic.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " The US South has high levels of arsenic in their rice because the land was used for growing cotton before. Arsenic is not allowed on food crops, but it was allowed on cotton crops. The growers didn't decide to clean up the soil. They decided to grow rice that can tolerate the arsenic. As I understand it, there has been a lot of research and plant breeding to come up with that rice that tolerates arsenic.\n\nThe natural levels of arsenic in the soil varies all over the planet. Some comes from pollution, but some is naturally occurring.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tThe US South has high levels of arsenic in their rice because the land was used for growing cotton before. Arsenic is not allowed on food crops, but it was allowed on cotton crops. The growers didn't decide to clean up the soil. They decided to grow rice that can tolerate the arsenic. As I understand it, there has been a lot of research and plant breeding to come up with that rice that tolerates arsenic.\n\nThe natural levels of arsenic in the soil varies all over the planet. Some comes from pollution, but some is naturally occurring.\n\t\t\n\n\n\nThat sounds like what I read once. My house is built on what was once cotton fields, and then corn fields (livestock feed corn, not something you would want to eat). \n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Should I use a water pan when smoking?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I want to try smoking brisket in my char griller. My only worry is that my grill has cast iron grill grates and I worry that using water in the chamber could encourage them to rust. Also some smoker enthusiasts say to use sand in their water pan instead of water. \n\nOr is water good for first time smokers as it makes the temperature more even with fewer temp spikes? Do I not need to worry about my grill grates rusting? What say all? (I don't wanna buy a dedicated smoker yet as I don't know if I'll like smoking so I want to try it first before I consider buying an actual smoker if that's necessary.)",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I wouldn't worry about the CI grates. Use a wide flat pan to provide a greater surface area for the water. There will be some evaporation. If you're smoking for 12-15 hours you'll probably need to replenish the water.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I've been smoking meats for years, and I have not found a noticeable difference with or without a water pan. The only benefit I can see for a water pan would be for thermal mass, which would help you maintain a more stable temperature, if you are using a grill that wants to fluctuate a lot. You would want the biggest water pan you can fit. Sand or some firebricks would have the same effect.\n\nI do use an apple juice and water \"spritz\" from time-to-time on brisket to keep my bark from drying out, and also use the \"Texas Crutch,\" once my brisket hits about 160F internal. The Texas Crutch is wrapping the brisket in foil or butcher paper when you get to around 160F (you don't have to be exact). That helps the brisket finish cooking (usually faster) while keeping the meat moist.\n\nOnce my brisket is done (a skewer runs though it with almost no effort), I take it out of the smoker and let it rest (still wrapped) for a good amount of time -- I do at least an hour.\n\nFull disclosure: I do use a dedicated smoker for long cooks, like brisket. Even that will fluctuate +/- 10 degrees over a long cook, but that's nothing to worry about.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " My DH uses a water pan and the snake method for the charcoal and wood for brisket. We tried the ATK/Cook's Country method for brisket a few years back and that's the only way we cook it now. Perfectly done and the juice just rolls out when you press on a cut edge",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I suppose you just have to work out what works best for you and your smoker.\nAt least that gives you an excuse to do another brisket.\n\nPersonally, I don't really bother with a water pan anymore, but I generally do shorter smokes.\nI use the smallest weber smoky mountain.\nI have to say I am surprised how well it can keep the temperature as I live in a hot climate and use lump hardwood charcoal",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Persian Sosis Bandari Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Bandari Sausage is an excellent combination of fried sausage with tomato paste, onion, black pepper, turmeric, and red pepper, which is fried in a special way and served with special breads.\n\nIngredients:\nonion: 1 medium\nMeat Sausage : 3 pcs\nTomato paste: 3 tsp\nBlack pepper, Red pepper : as needed\nTurmeric powder : 1 tsp\n\nInstruction: \nFirst, chop the onion into rings. Then fry in a pan with spices until golden. After that, the tomato paste is fried in a little oil to create an excellent red color.\nCut the sausages as desired and fry them with a mixture of onions and spices.\nAdd the roasted tomato paste to the sausage and onion mixture.\nAll the ingredients that were fried together, at the end, add half a glass of water to the mixture and cover the pan and let the ingredients cook together.\nAfter 5 minutes, our port sausage is ready.\nYou can eat with bread with ghat, tomato and salted cucumber.\nThe greens are also raw parsley and coriander for the inside of the sandwich.",
"loss": false,
"prefix": "mahsaa:"
},
{
"from": "gpt",
"value": " mahsaa said:\n\n\n\n\t\t\tBandari Sausage is an excellent combination of fried sausage with tomato paste, onion, black pepper, turmeric, and red pepper, which is fried in a special way and served with special breads.\n\t\t\n\n\nAre you going to make us drag the recipes out of you one by one? I'd love to know the details.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tAre you going to make us drag the recipes out of you one by one? I'd love to know the details.\n\t\t\n\n\nThank you for your comment\nYes, I have to\nI added the recipe\nCook and drink",
"loss": true,
"prefix": "mahsaa:"
},
{
"from": "gpt",
"value": " mahsaa said:\n\n\n\n\t\t\tThank you for your comment\nYes, I have to\nI added the recipe\nCook and drink\n\t\t\n\n\nWhere did you add the recipe? Did you post it here on Discuss Cooking, where we can read it?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tWhere did you add the recipe? Did you post it here on Discuss Cooking, where we can read it?\n\t\t\n\n\nEdited at the end of this post",
"loss": true,
"prefix": "mahsaa:"
},
{
"from": "gpt",
"value": " What kind of sausage do you use? I know it's not pork sausage.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Meat sausage should be used for Persian Spicy Sausage and Onions\nPork sausage is too fatty and not suitable, and chicken sausage is not good for this dish",
"loss": true,
"prefix": "mahsaa:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Red onion vs white onion vs green onion",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " different recipes call for different kinds of onions but is there really that big of a difference between them?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yes. Try a side by side tasting and you'll find out.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I usually cook with yellow onions. Red onions are usually used raw -they turn an ugly Grey color when cooked (but they are great for pickling). White onions are what you usually see in Mexican food. Notice I said usually. There are no rules, and in most recipes you can used whatever you have. Yellow are probably the most common for general purpose cooking.\n\nGreen onions (scallions) are usually not interchangable with other kinds.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " medtran49 said:\n\n\n\n\t\t\tYes. Try a side by side tasting and you'll find out.\n\t\t\n\n\nIf I did that, I would have life threatening agita for a week. Me and onions have a mutual non-aggression pact. I don't eat them and they don't hurt me.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Silversage said:\n\n\n\n\t\t\tI usually cook with yellow onions. Red onions are usually used raw -they turn an ugly Grey color when cooked (but they are great for pickling). White onions are what you usually see in Mexican food. Notice I said usually. There are no rules, and in most recipes you can used whatever you have. Yellow are probably the most common for general purpose cooking.\n\nGreen onions (scallions) are usually not interchangable with other kinds.\n\t\t\n\n\nThanks",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " 99.99% of the time I use yellow cooking onions with good results.\n\nYou won’t know how big a difference it makes until you try them all. \n\nNever miss the opportunity to sample new and different foods.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I will stick with yellow",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I have green onions/scallions growing nearly year round (except when it's in the 20s F or lower) and they always come back every year. I love using them to finish a dish or soup, or in my potato salad or macaroni salad to impart a mild onion flavor. I like shallots quite a bit too, especially in seafood pasta. I'll use red, yellow or white occasionally. I just bought yellow the other day because they were on sale. White are the only ones that make me cry.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " I try to use what the recipe says and mostly that is okay - all sorts of onions are readily available. Occasionally, I will substitute depending on the recipe. But I wouldn't (for instance) put raw white onion in a salad! But I would use shallots instead of white onion. And I would swap out red onion for spring onion in a salad. (As mentioned already, red onion goes unpleasantly grey in cooking, although no problem with the flavour so still usable if desperate!)",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " If you only have a yellow onion on hand when the salad calls for red - go ahead but soak it in some water for a while - bring the sting down closer to the red. \n\nActually I even soak the red onions too. (raw onions and I have a bit of a problem)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tIf you only have a yellow onion on hand when the salad calls for red - go ahead but soak it in some water for a while - bring the sting down closer to the red. \n\nActually I even soak the red onions too. (raw onions and I have a bit of a problem)\n\t\t\n\n\nI always soak them if they are being used raw.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " I was going to say we only use yellow onions, not white, but found out that vidalia and walla walla are considered white onions. We use those and utah yellow and other long day keeper onions, which are yellow too.\nMr bliss doesn't like raw onion no matter how much sting is taken out of them, so we eat cooked. We're missing out on the nutrition of raw onions, which should not be missed. Both cooked and raw have nutrition worth having.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Yes. But my default is normal yellow onions",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I use yellow onions most of the time. We like the strong flavour of onion. I find pickled red onions too wimpy. I will often substitute yellow onions for red ones in cooking. I make a Tuscan onion soup that is really good, but it calls for red onions. It's too sweet for my taste. I much prefer the yellow ones in that soup. I like shallots too and the green ones are great in salads, as are the red ones when very thinly sliced.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Onion Soup - have to use tje yellow. All the others just come out way too sweet.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " In salads of all kinds and most Asian dishes I'm bold enough to try, green onions. In some soups, white onions (or leeks). In my stuffed onion rolls (use search function, there's too much typing involved in describing them) I use white onions. The default is yellow onions. I never use red onions.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "human",
"value": " LOL - well dr morbius - you've opened another rabbit hole for me. I not only looked up and reread your post on stuffed onions - but I also googled 'stuffed onions' and a gazillion Stuffed Onion Buns from every corner of the world came up. \nCould someone drop a carrot on my head and to get me out, ohh.. say in about an hour?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I use whatever onions I have.\n\nNot green though, they are totally different.\n\nI'm unsure about the difference between yellow and white onions. We just call then brown, like their skin\nRed onions are a bit milder, and can also work as replacement for shallots",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I buy sweet onions, which are brown, usually maui or vadalia. If I take prescription strength proton pump inhibitors and sweat the onions I can usually aviod the agita.\n\nChopping, slicing and otherwise cuting up onions does not make me tear up. If you have that problem, you can wear swim goggles and a snorkel to avoid the tears, but leave the fins in the garage. You don't want to look ridiculous!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tI use whatever onions I have.\n\nNot green though, they are totally different.\n\nI'm unsure about the difference between yellow and white onions. We just call then brown, like their skin\nRed onions are a bit milder, and can also work as replacement for shallots\n\t\t\n\n\nWhite onions are the \"hottest\". Yellow/brown onions are less hot, red/purple onions are the mildest of the three. Then there are sweet onions. Their skin is brown but they are very mild and sweeter - look for Vidalia onions.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pickled Garlic",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love pickled garlic but it can be expensive. Does anyone have an easy, non-canning recipe?",
"loss": false,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " I canned it but there is no reason you must can it if you have room in the fridge for it. I have at least 6 small 1 cups jars of it, but we rarely eat it. Thank you for reminding me of it. Maybe I can incorporate it into garlic green beans the next time I make them. \n\nYou can use this as the base of a recipe and skip the canning instructions and put the jars in the fridge.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tPickled Garlic Canning Recipe\n\t\t\t\t\t\n\nPickling garlic is a great way to preserve garlic cloves for long-term food storage. Learn how to make pickled garlic and can it using a water bath canner.\n\n\n\n\n\t\t\t\t\tgrowagoodlife.com",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Nice link @blissful !\n\nI would bring vinegar/water to the boil with salt & spices. Then add whole cloves Cover pot and turn off the heat.\nI keep pickles in the fridge",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tNice link @blissful !\n\nI would bring vinegar/water to the boil with salt & spices. Then add whole cloves Cover pot and turn off the heat.\nI keep pickles in the fridge \n\n\n\nYes. And I’d make sure to use a trusted recipe’s vinegar:water ratio",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tNice link @blissful !\n\nI would bring vinegar/water to the boil with salt & spices. Then add whole cloves Cover pot and turn off the heat.\nI keep pickles in the fridge \n\n\n\nlooking for recipe of ratio of vinegar to water, how much salt etc. How long do you let it sit after you turn off the heat? Wondering if longer is better.",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " Pickled garlic sounds interesting. How do you use it?",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " The sugar is really important. It doesn’t make it really sweet, but just takes the edge off the harsh vinegar. I have always used brown sugar.\nPersonally, I’m not a huge fan of pickling garlic. To me, it comes far too close to that abhorrent jarred crushed garlic that I wouldn’t gift to someone I loathe.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n\t\t\tPickled garlic sounds interesting. How do you use it?\n\t\t\n\n\nI eat it plan.",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "human",
"value": " MoReese said:\n\n\n\n\t\t\tlooking for recipe of ratio of vinegar to water, how much salt etc. How long do you let it sit after you turn off the heat? Wondering if longer is better.\n\t\t\n\n\nDoes longer boiling soften the garlic? Does the garlic have to age after putting in refrig?",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " MoReese said:\n\n\n\n\t\t\tDoes longer boiling soften the garlic? Does the garlic have to age after putting in refrig?\n\t\t\n\n\nYes longer boiling softens it. If you like it crunchy then just put it in the hot brine and leave it in the fridge for at least a few weeks.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tYes longer boiling softens it. If you like it crunchy then just put it in the hot brine and leave it in the fridge for at least a few weeks.\n\t\t\n\n\nThank you for answering my questions. Does aging take out the bite or do I need to use more sugar?",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " MoReese said:\n\n\n\n\t\t\tThank you for answering my questions. Does aging take out the bite or do I need to use more sugar?\n\t\t\n\n\nI ran down and got a jar to eat one and taste. It wasn't 'hot' as in garlic hot. These are canned. I wouldn't add more sugar. It was sweet enough. I followed the recipe and used the sugar listed (I've been shy of using sugar anyways), or less than it called for. I could taste the red pepper hot.\nI think the vinegar slowly takes the garlic bite out of it.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Thank you for all your help. I didn't use as much sugar as the recipe called for so I will add a little more next time. And let it age a couple of weeks",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " Let us know how you like it after a few weeks and then maybe a month? @MoReese If you found it mild or garlic hot, crunchy or soft and what you felt about the flavor over all sweet/acidic.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Which ginger peeling method is the best in your opinion?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How to Peel Ginger so You Don't Lose Any of the Good Stuff\n\t\t\t\t\t\n\nPeeling ginger with a knife or a vegetable peeler can remove too much of the flavorful stem. Consider how you want to use the ginger in your recipe. Then try one of these tools to gently remove the outer skin.\n\n\n\n\n\t\t\t\t\tlifehacker.com",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " How do you peel them Seeing to Believe? \nAre you having trouble? How do you want to use the ginger?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i usually lose a lot of ginger by using a knife\nlet me know what u think",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " you don't need to \"cut\" away the peel. It is so thin that scraping is all that is needed. Think that article pretty much says it all.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Im not sure which of thier methods is best",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I peel it with a paring knife or scrape with a spoon. They both work fine.\n\nIf you remove too much flesh with a knife, keep practicing until you don’t. It’s not that hard to get better with a sharp paring knife.\n\nIMO, life is too short to worry about peeling ginger.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Only you will know which is best for you. There is nothing to buy to try them, aside from maybe the micro. Everyone has a spoon, purchasing a scrubby for pots are almost always in a kitchen somewhere (doesn't have to be green). \nLike your knife? use the back of it or just scrape with the blade - however you like to hold it. \n Everything is dirty in the sink? Use your fingernail - cheapest, handiest tool of them all. It's recycable.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tI peel it with a paring knife or scrape with a spoon. They both work fine.\n\nIf you remove too much flesh with a knife, keep practicing until you don’t. It’s not that hard to get better with a sharp paring knife.\n\nIMO, life is too short to worry about peeling ginger.\n\t\t\n\n\nbeing bothered by things is the essense of life",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " I just freeze my ginger and then grate it when needed. No peeling involved at all!",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " Ive found scraping with a spoon to be the most efficient for me. I then cut them up in approximately 1 Tbs sized pieces and freeze for future use .",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I grate my giner. No peeling required.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " When you grate ginger, the skin sort of falls away. So why peel?",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "human",
"value": " If any of the ginger has dried out spots or thick woody areas, I chop those off. I don't peel otherwise. I put them in the food processor and mince them well. I pack them in 1 cup plastic containers and freeze it. When I want some I thaw in the microwave and spoon out what I need.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " knife. It always works",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " As others have mentioned, if it's going to be grated, then I don't see any point in peeling it, unless there are damaged or dried up spots. Those I cut off. If, for whatever reason, I decide I do want the ginger peeled, I use a spoon. Heck, on a clutzy day, I might use a spoon to peel carrots. It's much harder to cut yourself with a spoon than with a knife or peeler.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Reading alot against using seed oils",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " by sending oil is meant corn oil, avacdo oils, sesame, grapeseed etc supposedly it is unhealthy because of the way it is processed. Any opinions?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I don't use oils in or for food because it packs on pounds and is not good for the endothelium of the vessels to and from the heart (and whole body).\nThe processing of oils by chemical means and heat is not healthy. That is my opinion.\nIf processing is the most important part of it for you, then try fresh pressed oils. I've ordered sunflower oil and it was a delight, light colored, very little flavor. I keep it in the refrigerator. I've used it in salves for lips and skin. https://freshpressfarms.com/collections/all",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tI don't use oils in or for food because it packs on pounds and is not good for the endothelium of the vessels to and from the heart (and whole body).\nThe processing of oils by chemical means and heat is not healthy. That is my opinion.\nIf processing is the most important part of it for you, then try fresh pressed oils. I've ordered sunflower oil and it was a delight, light colored, very little flavor. I keep it in the refrigerator. I've used it in salves for lips and skin. https://freshpressfarms.com/collections/all\n\n\n\n That is my opinion as well. I really don't like the idea of a food oil being processed using chemical solvents.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Most of my fat consumption comes from the foods I consume, like for example in the salmon I consumed tonight or the striploin I'll have tomorrow, nuts and seeds, pretty basic stuff. As far as seed oils are concerned, the actual refining process and their exposure to oxidative stress and the contribution to an overabundance of omega6's in the diet, is basically a no go for me. I do use extra virgin olive oil, virgin coconut oil, butter, lard, duck fat for cooking.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I guess if you fried foods it'd be a concern but how much oil do you use on a daily basis otherwise? I keep a variety of oils around. Not all have a high smoke point so you aren't supposed to cook with them. \n\nFor the record, fat is good for your joints and claws and fur. You need some fat in your diet.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " pick a topic / issue / statement\nyou will find rabid extremist internet poster / bloggers \nsupporting\nand\nattacking.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " If I stopped consuming everything I've read is bad for me, I'd die of starvation.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I read the opposite. That seed oils are ok, it is the corn oil and such that are bad.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Plant a grain, nut or seed - and it will grow. They are all seeds as I see it. Pick one.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I use vegetable oil for deep frying. I would rather use peanut oil, but it is too damn expensive by comparison. I use corn oil for pan frying. My mother always used corn oil and I have continued the tradition because I want her recipes I make now taste like she cooked them. I will use oilve oil for sautéing if the instructions specify, and I will use it as a finishing oil. I also have coconut oil, but not for cooking purposes. Use your imagination!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Potatoes Burning Bottom of Pot - Induction",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am new to induction and I keep burning potatoes at the bottom of the pot. With gas, just boil the water, throw the potatoes in and let it go no problem. With induction, the potatoes seem to stay at the bottom and form a burnt layer. I am wondering if gas focuses the heat on the bottom more causing the boiling water to roll more and push the potatoes around? Induction, they just seem to stay at the bottom. Boiling potatoes in a pot should be pretty simple, so I wonder what the heck I'm doing wrong! I've read about having thicker steel for induction. I'm not sure the thickness of the stainless steel pot I'm using, but it seems pretty decent in quality. Its a paderno 5 qt sauce pot.\n\nNote that I use a powerboost function to get the water boiling quickly, then turn off this function when putting the potatoes in. I then keep it at high (1-9, using 9) to keep it boiling. Similarly with gas, I would keep the gas cranked up unless I need to reduce to prevent boil over.",
"loss": false,
"prefix": "Buzzbromp:"
},
{
"from": "gpt",
"value": " I don’t use induction but I do use these old fashioned cast aluminum trivets in the bottom of my Revere pots when I’m concerned about scorching.\n\n\n\n\n\nAny similar round cooling rack or trivet should prevent the potatoes from touching the bottom of the pot.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " buzz, try starting you potatoes off inside the cold water. Root vegies are started in cold water and brought up to a boil, above ground vegies (green beans, etc) you boil the water first and then toss in the vegies. \n\nAlso once boiling turn down the heat to a low/medium boil. I've burnt many things on the devil's induction burner. Give me gas any day, but that being said I have no choice at the moment - devil's induction it is. \n\nThe potatoes should heat up with the water in order to cook properly. I have no idea if this is the answer you need but it's all I can think of - and I think it will make a difference.\nAlso the temperature of boiling water does not change between a fast boil or a slow boil. Water boils at 212 F (100 C) fast or slow. \n\nIf it's to move them around it is really not necessary but perhaps you have too many in the pot for them to even lift away a little bit? Those inductions get much hotter than you can possible imagine. Perhaps try with a bigger pot or fewer potatoes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " This ️",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " thanks for the replies! I am pretty sure I have been starting them in cold water, so that may not be my issue. Turning down the temp though and maintaining a boil is a good idea. I'll try that next. \n\nYour comment about induction making the bottom hotter. I guess I hadn't thought of that. So the flame from the gas is pretty hot, but can only heat the metal up so much with the water on the other side. Sounds like induction can get it hotter, so that makes some good sense to crank it down after boiling. I would have thought that the gas was more likely to overheat it because of the heat focusing on a smaller area of the pot. \n\nThanks!",
"loss": true,
"prefix": "Buzzbromp:"
},
{
"from": "gpt",
"value": " Instead of keeping it at a constant high (9), try adjusting the heat settings based on the pot's thickness and the intensity needed for boiling. Experiment with slightly lower settings to maintain a steady boil without scorching.",
"loss": true,
"prefix": "Matthews:"
},
{
"from": "human",
"value": " There is a learning curve! I think you've got good input above. There are some things that I cook that I have to do 3 temperatures. I start at 6.5 for 10 minutes (or so)...when it gets to a boil, I'll change to 4.5 and then when it is really boiling, I turn it down to 4 for the balance of the time. No more sticking on the bottom. (The above it for a 5-quart cast iron Dutch oven full of doggie chow.)",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " On my counter top induction burner, 6 is a rolling boil, and nothing never sticks to the bottom of my pots.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is this a good teriyaki chicken?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Teriyaki Chicken Thighs Recipe | Japanese Teriyaki - Chicken Vibes\n\t\t\t\t\t\n\nEasy Teriyaki chicken thighs recipe made on the stovetop or can be baked in the oven. This teriyaki is flavorful and better than takeout.\n\n\n\n\n\t\t\t\t\tchickenvibes.com",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Looks pretty generic and I make my own teriyaki sauce but it's really about taste and maybe it's convenience that's important or time. The bottom line is if you enjoy the taste then that's all that matters.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I agree with pictonguy it's about what pleases your own palate. Try it, it can't be all that terrible. It looks pretty standard to me. Taste the sauc as you go along, then you can add more of which ever flavour you like.\n\nDon't change it too much, you need to establish a base which you like. Work from there.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " looks good!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " I believe you can buy teriyaki sauce if you don't want to make your own.",
"loss": true,
"prefix": "Wan:"
},
{
"from": "gpt",
"value": " Looking good. I'm going to try this!",
"loss": true,
"prefix": "Matthews:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do you season steamed vegetables?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " for example steamed cauliflower",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I have always season before steaming. In other words, sprinkle directly on the top of the vegetable - steam. Often the seasonings will go into the water itself and I consider that good as I believe the steam carries it back up into the vegie.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " do you only salt and pepper? how do you steam?\n\ni've ordered a bamboo steamer.\n\ni've also seen this\n\n\n\n\ni plan on doing such recipe with chicken instead",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " That looks pretty healthy, meaning not too much fat/sugar/salt. When I make a stir fry, it is really a stir steamed mix of veggies, and I add a water/garlic/ginger/corn starch mix when it is done, to get it glazed. We serve it with a separate sauce (which can be almost any kind) and I like it plain.\n\nThe bamboo steamer is also good for buns, like stuffed buns, collards and sweet potatoes, or onions, greens, and mushrooms.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " With a sprinkle of salt and a pat of butter. I never put pepper on vegetables.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I try not to season my veggies, because store bought stuff like salad dressings have too many weird ingredients in them plus they are fattening.\n\nI would just eat them plain like the stud that I am (just kidding, I am a woman). At most, I'd just drizzle some olive oil over them. The whole purpose of eating vegetables is for the nutrients. For me, anyway.",
"loss": true,
"prefix": "Wan:"
},
{
"from": "human",
"value": " \"Plain like the stud that I am\"..... I needed that.\n\nAsparagus goes very well with summer savory.\nCucumber goes very well with dill.\nApples with cinnamon.\nLettuce will take about anything.\nMushrooms are good plain or with thyme, rosemary, and sage.\nCauliflower I like plain.\nGreens I like with some AC vinegar and no-salt or salt.\nSweet pickles w/cloves.\nTomatoes can go from sweet to savory, italian w/basil and oregano.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about cast iron care?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Had cast iron pan for like 2 years. I try to not use too much soap when washing, not too much acids or liquids when making sauce in them, never tomato sauce, etc. \n\nI have grey residue coming off my cast iron every time I wash it after I oil. This is how I wash.\n1. I try to hand wash as soon as it's cool so I don't have to scrub too much.\n2. I put the pan into the sink, maybe add a small dash of soap, then scrub with either a green scrunge or a silicon bristle scrub brush.\n3. After it's clean, I immediately throw it back into the stove on medium to low heat for a minute or two, dabbing extra water off with a paper towel and letting the cast iron dry (generally it gets to like 300-400 F then throwing some oil (vegetable or canola) and rubbing it all over using another paper towel. But the paper towel comes out with grey residue most of the time! I don't know if it's always, but I wonder if I'm doing something wrong. Help!\n\n(I also do the same procedure with my carbon steel wok and have similar issues. Had 3 years. I don't think it's rust though? Or maybe it is?)",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " IMO, you are doing everything properly. And your skillet looks great.\n\nI wouldn’t worry about the residue. Seasoning is polymerized fat so it will give that off.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I rarely resort to the green scrubber. You can usually get it done with the blue scrubber sponge. When you add oil and heat the pan, then wipe the pan with paper towels, you get some of the new oil rubbed off because you didn't polymerize all the oil.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " So from now on should I not wipe out the pan?",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "human",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tSo from now on should I not wipe out the pan?\n\t\t\n\n\nIt's a good idea to wipe it with a bit of oil after drying it on the burner. Don't worry about the residue.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tHad cast iron pan for like 2 years. I try to not use too much soap when washing, not too much acids or liquids when making sauce in them, never tomato sauce, etc. \n\nI have grey residue coming off my cast iron every time I wash it after I oil. This is how I wash.\n1. I try to hand wash as soon as it's cool so I don't have to scrub too much.\n2. I put the pan into the sink, maybe add a small dash of soap, then scrub with either a green scrunge or a silicon bristle scrub brush.\n3. After it's clean, I immediately throw it back into the stove on medium to low heat for a minute or two, dabbing extra water off with a paper towel and letting the cast iron dry (generally it gets to like 300-400 F then throwing some oil (vegetable or canola) and rubbing it all over using another paper towel. But the paper towel comes out with grey residue most of the time! I don't know if it's always, but I wonder if I'm doing something wrong. Help!\n\n(I also do the same procedure with my carbon steel wok and have similar issues. Had 3 years. I don't think it's rust though? Or maybe it is?)\n\t\t\n\n\nThe gray residue after cleaning could be built-up grease or just signs of use. Over years of use, cast iron can develop a variety of appearances, but this is normal and not related to cleaning mistakes.",
"loss": true,
"prefix": "Sweetbun:"
},
{
"from": "human",
"value": " I always wipe my cast iron down with vegetable shortening before I use it. Then I can clean it with a quick wipe of a paper towel.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " For me, it’s always clean it and then a light spray of oil from a spray can. Nothing more.",
"loss": true,
"prefix": "Jade Emperor:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Thoughts on wood for kitchen countertops?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello beautiful people!\nI’m currently planning my design for my new kitchen. As you may have read, I recently inherited my childhood family home and have moved in.\nThe house was built in the mid fifties and hasn’t really had a lot of work done to it. The bathroom has been renovated and there have been some improvements over the years, but the kitchen was never a focus for my parents and so it is pretty much in the original condition from the fifties.\nOf course, I cannot live with this and am now planning a total renovation to it. Top to bottom, I am going to totally upgrade to my own plan.\nIn thinking about all the countertops and work spaces, it is really common for these to be a stone variety.\nI have been to thinking about perhaps using a wooden countertop product instead. A good, solid countertop that has been properly treated for food preparation throughout.\nI would be really keen to hear your opinions, feedback and recommendations for such an option.\nThanks for reading this long post!",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Congratulations Jade! What an exciting project! \n\nIn any renovations I've done I've used tiles for my counters. But I know there are many other options out there. Not knowing just how much counter space you have I'm going to go for the utmost dream. Why not all the various types. \n\nI can only see wood really for baking. Bread, pasta etc. \nMarble for candy-desserts. \nTiles for all else. I know many people don't like tile due to grouting issues but it has never bothered me. \n\nI would suggest tile around the stove and sink. Grease and water. Then think about where you would/will make your pasta for the wood. Perhaps between the other two? or somewhere else?\n\nMarble of course is a luxury and basically only for dedicated candy makers. But it is nice for rolling out the cold pastry too.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " just no no no no",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Regarding the grout issue with tiles, I learned some stuff when I worked at Million Carpets and Tiles. They always recommend adding grout sealer to the grout before it is put between the tiles. It's so much easier than painting all those little grout lines with a narrow brush to seal the grout after the grout has been applied.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I remodeled my kitchen in 2008. I did a lot of research on countertops at that time. I wanted a countertop material that was very low maintenance and durable, impervious to the typical injuries a kitchen surface may encounter. I ended up with quartz. After diamonds, the hardest material on the planet. Needs no sealing or special treatments like marble or granite. You can put a hot pot right off a high power burner on the surface with no damage. Cannot be stained.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I'm rough on countertops. Wood sounds lovely but, knowing me, I would place a very hot pot on it leaving a burn mark or cut something leaving knife prints. Also, water marks. If you know you would not do things like this, then wood would be beautiful. With my countertops, I went with a quartz composite. I liked that it did not look like natural stone and fit in with my old house.\n\nTile was never an option for me for a countertop. My kitchen is tiny and I needed even work spaces. Tile would not work even with sealed grout. Now...on my floor, I have sealed the grout on my tile! I'm rough on floors too.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " + 1 on Andy & Kathleen's quartz comments. My one caution would be to make sure that your things will fit into the cabinets. Meaning, these days, a lot of cabinets are not deep enough for everyday plates specifically. I have uppers that will not hold my plates. Fortunately, I have some uppers that will hold them. So, I've got no choice on where my plates must live.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Quartz! Ours look great with very little maintenance \n\nwood counters are a lot of work",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " In my kitchen, we have do have SOME wood...on the \"counter\" of the built-ins of the far wall. The ones with the uppers that do fit my plates.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " I would leave it alone and let it be a 50s kitchen with a little freshening up.\n\n\n\n\n\n\nFor countertops, I’m more than content with builder’s grade Formica.\n\nI also prefer furniture and free standing appliances as opposed to miles of fitted cabinets.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tI would leave it alone and let it be a 50s kitchen with a little freshening up.\n\nView attachment 66234\n\nFor countertops, I’m more than content with builder’s grade Formica.\n\nI also prefer furniture and free standing appliances as opposed to miles of fitted cabinets.\n\t\t\n\n\nI really prefer the edges on the counters we had in a house built in the late 1950s. The front edge was rounded and slightly elevated. If you spilled water or some other liquid, it didn't immediately flow onto the floor. I didn't get a wet tummy while washing dishes. Also, the back of the counter had a seamless continuation about 6\" or 8\" up the back wall. The boundary between back splash and counter was round too, so it didn't collect dirt.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " As for wood counter tops.... No, no, no! Too unsanitary too absorbent and easily marred, scared and gouged. \n\nThat being said my first job in 1972, was the clean up boy at a butcher shop, and it had wooden cutting blocks/tables. Of course back in the day we'd process deer on the same table we trimmed up T-Bones, Porterhouse and chicken, cross contamination wasn't a thing.",
"loss": true,
"prefix": "Bama-Rick:"
},
{
"from": "human",
"value": " \"cross contamination wasn't a thing.\"\n\nand how many people died from it? \n\nI do not use separate cutting boards for separate anything, never have and probably never will. Not bragging, just stating a fact. \n\nIf you don't thoroughly clean a plastic board, a ceramic top, or any other kind of top - there's your germs.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks for everyone’s advice. I have decided against wood countertops.\nI may just look at a free-wheeling butcher’s block",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Tearing my heart out! There is a beautiful butcher's block at the cottage. I sooo wanted to steal it out from under the ex's nose - unfortunately it was/is far too heavy for me to handle. Plus the size, being a rather large one, was far too big to fit into my kitchen anyhow. \nIf it's a real one consider the swoops/swale created by years of shaving them after cutting meat. \nBut absolutely - GO FOR IT!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " this _real butcher_ block dates to the early 1900's - when the grandfather sold meat out of a horse drawn wagon. something like 110+ years old, and still in daily use, inspected/approved by the country health people every month . . .",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " Beautiful!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " any species used for butcher block will be fine.\nmaple / cherry / walnut are the usual - \nthese woods have a tight grain which minimizes liquids/odors soaking into the wood.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " I knew several people who had wood counter-tops and they were cooks and loved them. One who moved declared she missed the wood in the new place. It made her feel cozy and want to get busy in there.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Just remember that wood will require more maintenance as a countertop. Don't get it unless you are committed to maintaining it. \n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best store bought macaroni and cheese",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I have to admit to a guilty pleasure of the blue box brand, though I generally get the box of individual servings, and add in a little butter at the end. Unfortunately, over the last couple of years, my body has decided it no longer likes the blue box brand.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Stouffers frozen. The one with the yellow cheese, not the one with the white cheese.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Trader Joe's Hatch Chile Mac `n Cheese for the WIN!!!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " I almost always make my own but I agree that Stouffers is pretty good",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tStouffers frozen. The one with the yellow cheese, not the one with the white cheese.\n\t\t\n\n\n\nThat's been my favorite for years. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I watched a video about this a while back ft Andrew Rea (Babish)...\n\n\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Bob Evans, hands down. Their mashed potatoes are also great.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Cannot beat \n\n\n\n \nReser's Main St. Bistro Baked Mac & Cheese",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Never tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " pictonguy said:\n\n\n\n\t\t\tNever tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz\n\t\t\n\n\nIt was Franco-American, and it was in the late 50s and early 60s.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Yes, that was it.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Haven't had Kraft since maybe the late 70's? Was a staple in our house with 4 kids. I liked it, fancied up a bit with seasonings, sausages, etc. Certainly served it's purpose. Stopped buying when the price quadrupled in a year. Making from scratch was even more expensive! Used to think Velveeta was the answer but that too is a horrendous price. \nFor myself - not worth the effort especially when having found that Main St Bistro, so fantastic.\nI will say that Ina Garten's \"Adult Mac 'n Cheese\" is also great but the cheese (again) is pricey.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tNever tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz\n\t\t\n\n\nVelveeta maybe?",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Don't ever remember seeing a canned mac n cheese. Wow!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tNever tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz\n\t\t\n\n\n\nStouffer's is available in single serving cups. Being single, making from scratch is limited to when I have guests. Those cups are just right for a last minute side for some meat I cooked. I often add some good cheese to mine to make it thicker, richer and customize the flavor profile. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tDon't ever remember seeing a canned mac n cheese. Wow!\n\t\t\n\n\nConsider yourself lucky",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " We were a Stouffers family, especially since their outlet store was about 5 miles from my folks' home. However, I grabbed a tub of macaroni and cheese from the fresh food case at Aldi during our moving time. It's a very, very close second to Stouffers but cheaper ounce to ounce. It's my go-to when I don't have homemade.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " I grew up with Scandinavian parents. Mac and cheese and squash were not part of my childhood foods, neither were sweet potatoes or pumpkin pie. I have never developed a liking for them. I have no idea about the differences between various store bought mac and cheeses.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " My problem is that I don't have a microwave and some mac and cheese only have directions for microwave prep",
"loss": true,
"prefix": "georgevan:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Liver and onions anyone?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have never tried it but am interested to know what others think.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I think liver and onions is delicious, as long as the liver doesn't get overcooked.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I don't care for calf's liver etc. However, I do like chicken livers.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I LOVE calf's liver. Although I don't usually cook it with onions. I prefer a fruity gastrique, especially cherries and almonds.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Growing up, we had it once a week with mashed potatoes and gravy.\n\nWe always served it with bacon. We cooked the onions and liver in the bacon fat and then used it to make a milk gravy.\n\nI don’t eat it very often because it is difficult to find it in small packages.\n\nWe also had fried chicken livers or chicken liver pate from time to time.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Yeah, offal consumption in NA isn't very popular but the British generally get credit for it's popularity in Canada and considering my roots on my mothers side go back to Welch and Scottish heritage it was popular in our house and I do love a well prepared liver and onions. Unfortunately my mother wasn't a very good cook and overcooked every piece of meat she came into contact with, which is death for liver and onions, My grandmother is another story and made it perfectly. Medium rare is about as far as you should go, imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " My father loved liver and onions but my mother never made it. When I was his caregiver I would make it for him. My secret was soaking the liver in milk overnight to get rid of the gamey taste. Because neither of us could eat onions without consequences, I would fry the onions, remove them with a skimmer, then fry the liver in the same oil. I served it with pickled beets, which he also loved but my mother never made for him.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Love liver and onions. Beef liver and chicken livers are my favorites. Not a fan of calf's liver. I found it to be not 'livery' enough. \n\nDeep fried chicken livers are delicious.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I always loved a deli-style chopped chicken liver sandwich. It's easy to make at home too.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI always loved a deli-style chopped chicken liver sandwich. It's easy to make at home too.\n\t\t\n\n\nNow that's something I've never had.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tNow that's something I've never had.\n\t\t\n\n\nEasy to make. It's basically liver, onions and HB eggs.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Okay, for a differing opinion. I hate it. It has an irony taste that lingers on the tongue. \n\nMy dad loved it, which means my sister and I had to eat it. My mom made everything my dad liked, and we kids were expected to eat every bite on our plates. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tEasy to make. It's basically liver, onions and HB eggs.\n\t\t\n\n\nI've got to try that sometime. Thanks!",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tEasy to make. It's basically liver, onions and HB eggs.\n\t\t\n\n\nDo you have any idea how long it will keep in the fridge? I can only get chicken livers in quantities that I can't finish right away from the stores that deliver to me.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tDo you have any idea how long it will keep in the fridge? I can only get chicken livers in quantities that I can't finish right away from the stores that deliver to me.\n\t\t\n\n\nI portion out my chicken livers and freeze them. I can't eat them all in one shot either.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Tenor spaghetti is a great way to serve chicken livers.\n\nThis is one of several ‘original’ recipes. \n\n\n\n\n\n\n\t\t\t\t\t\tSpaghetti Alla Caruso ( Tenor Spaghetti ) | Food.com\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.food.com\n\t\t\t\t\n\n\n\n\nI usually cheat and use a jar of pasta sauce.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tI portion out my chicken livers and freeze them. I can't eat them all in one shot either.\n\t\t\n\n\nI would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tTenor spaghetti is a great way to serve chicken livers.\n\nThis is one of several ‘original’ recipes.\n\n\n\n\n\n\n\t\t\t\t\t\tSpaghetti Alla Caruso ( Tenor Spaghetti ) | Food.com\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.food.com\n\t\t\t\t\n\n\n\n\nI usually cheat and use a jar of pasta sauce.\n\t\t\n\n\nSounds pretty good. Doesn't the liver get overcooked while it simmers for 30 minutes?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.\n\t\t\n\n\nThat's possible, but I've actually thawed, portioned and refroze chicken livers before and it didn't affect them too much. You could maybe try it sometime and see for yourself if you like the texture of them or not.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Liver and kidneys are on the \"NEVER EAT\" list of my life. \n\nMy father loved them and mom made it for him (she ate it too) but I honestly don't remember any of my siblings eating it. Although it smelled divine, that was only the onions! Liver itself made me gag. To this day I can eat only liverwurst and even then in small quantities. Liver pate, well, been known to devour quite a bit. But that's it. \n\nShould be banned........... JMHO",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: New and learning",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So I am not to the kitchen life. I have no commercial kitchen trainning and therefor no context of performance standards. The other day I diced 50 lbs of potatoes, unpealed, and it took about an hour. Can anyone help bring context, perspective, or tips on where this rates?",
"loss": false,
"prefix": "newtokitchenlife:"
},
{
"from": "gpt",
"value": " Rate it for what? Speed? Quantity? Context as to?? \n\nMy rating, after 50 lbs of potato dicing, would be to only buy frozen pre-diced potatoes ever again and never volunteer.\nWelcome to DC newtokitchenlife.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Since I dont know what an average cooks rate of dicing potatoes. Am I about where i should be? Am I too slow? What can I do to increase speed? I guess I am looking for a rule to guage where I am currently in my knife skills.",
"loss": true,
"prefix": "newtokitchenlife:"
},
{
"from": "gpt",
"value": " Do you work in a restaurant ?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I don't believe knife skills have much to do with speed. It is with accuracy and not chopping off a finger here and there.\n\nHave you julienned carrots? try that for skills. There are plenty of videos out there that can show you what skills are. But ignore the speed - until you can do the accuracy then you can slowly work on speed. \n\nSpeed is really just showing off IMHO.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " No. I work in a cafeteria at a rehab/boarding school for trouble teens.",
"loss": true,
"prefix": "newtokitchenlife:"
},
{
"from": "human",
"value": " If you are looking to see if you are doing what an average home cook would do with 50 lb. of potatoes then I think you are doing great. \n\nIf you think this is really important, keep timing yourself and test against yourself, not someone else. Just remember your fingers are more important than the speed with which you get those potatoes done. Because you will have to throw all those potatoes out and start with new ones if they get covered in blood.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Don't try to measure yourself against some standard (I don't think one exists). Don't try to go faster. Just keep doing it and you will become more familiar with the motions, your brain and muscles will learn the steps and you'll naturally get faster. Forcing yourself to get faster will lead to injury.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I agree with Andy, concentrate on doing a good job.\n\nIn the end the only opinion that will matter is your employer’s and I doubt that they will be shy about telling you where you stand.\n\nJust keep choppin’, Kiddo!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " An hour sounds reasonable. I don't know how long it would take me to chop 50 lbs of unpeeled potatoes, oh the drudgery of it! \nIt does sound reasonable. It's always more pleasant chopping up veggies with someone else, someone to talk with while working. Or at least have some music playing while chopping.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " I have no idea!\nI don't think I have ever peeled that much potatoes in one sitting!",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Welcome to DC! I'm sure that it would take me over and hour to peel and dice 50 pounds of potatoes.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I take your just asking the question as a big positive indicator of potential. Caring is the most important part of cooking, that no one can teach. You're feeling proud of how you did, and indicates that essential caring about your product. Good for you! I'm guessing you are thinking about a profession in food service.\n\n In a commercial kitchen speed is very desirable, but never at the cost of waste, attention to detail, or uniformity though. In my kitchen that is... Especially waste! \n\nKnife skills is a BIG category and long road! Each veg. and fruit requires a slightly different focus. Skinning a Salmon filet, breaking down a hind quarter of beef, and the ever present cutting up whole chickens into halves, quarters, spatchcocking, deboning thighs, removing backbone, etc., etc.... Knife skills...",
"loss": true,
"prefix": "SGM Chef:"
},
{
"from": "gpt",
"value": " newtokitchenlife said:\n\n\n\n\t\t\tSince I dont know what an average cooks rate of dicing potatoes. Am I about where i should be? Am I too slow? What can I do to increase speed? I guess I am looking for a rule to guage where I am currently in my knife skills.\n\t\t\n\n\n\nI am an experienced home cook, and I don't know how long it would take me to dice 50 pounds of potatoes, because I would stop dicing at five pounds.\n\nKnife skills have nothing to do with cooking good tasting food. For me, good knife skills is all about keeping all of my fingertips.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Welcome to DC!",
"loss": true,
"prefix": "msmofet:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: for how long can i marinate chicken with a dry rub?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " the rub is salt, spices and oil..\n\nand the chicken part is thighs\n\ncan i leave it overnight or more without a problem, then grill over coals?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Yes, absolutely, in the refrigerator.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tthe rub is salt, spices and oil..\n\nand the chicken part is thighs\n\ncan i leave it overnight or more without a problem, then grill over coals?\n\t\t\n\n\n\nI wouldn't go any longer than overnight (as in 8 to 12 hours). That salt can start to make the texture of the chicken unpleasant. I usually don't brine or marinate chicken more than 4 hours. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " result",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " and I'm guessing it tasted as good as it looks!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " tnx it was great.\non top of the hummus is preserved lemon",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tI wouldn't go any longer than overnight (as in 8 to 12 hours). That salt can start to make the texture of the chicken unpleasant. I usually don't brine or marinate chicken more than 4 hours.\n\nCD\n\t\t\n\n\nThis.\n\nI think that if you leave the marinade on for too long, it will start to break up the protein molecules in the chicken.",
"loss": true,
"prefix": "Wan:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can botulism grow in water submerged foods?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Found some beef jerky from the 90s while helping clean out my grandma's estate. Didn't really wanna eat it, but hey I figured my parent's old dog would love it. I was going to bring it over, then my husband decided to submerge the jerky by half a foot or more of water overnight at room temp (like 18 hours or so; he changed the water every 8 hours) to soften it to make it easier for the dog to eat as she's like 13. I thought that was pretty dang sweet, then I wondered: could I be at risk of giving her botulism as underwater jerky is technically anarobic?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " If your going to feed your dog human food, which is not a good idea, then a human should eat it first.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Please don't feed a 13 year old dog food they're NOT accustomed to.\n1. Jerky is salty as all get out.\n2. You will probably have to get up in the middle of the night to let them out.\n3. If you don't get up, keep lots of paper towels handy.\n4. Last but not least, make sure it is early in the week and early in the day before your vet closes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " You will likely make your dg super sick if you feed him that!\n\nPlease dont do it!!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Feeding animals \"human food\" is fine - I fed my Shephard mince meat (hamburger) with peas and rice 3 or 4 times a week for her entire 14 year life and she was fine, in fact, she dewalt with \"human food\" better than questionable dog food.\n\nWhat I WOULDN'T recommend is feeding any animal 20 year old food of any kind!!! I look at it like this - if it isn't good enough for me then it isn't good enough for my pets/animals.",
"loss": true,
"prefix": "User0204:"
},
{
"from": "gpt",
"value": " It's about context and dosage. Pets end up with the same diseases as humans when overfed human food. Small amounts are probably ok, like maybe 10% of a species appropriate diet and of course certain things like onions and garlic can be toxic and in the extreme, feeding dogs junk food on a continual basis because it's a way to save money on dog food can lead to mineral deficiencies and worst case scenario diabetes, heart disease or death. Is a little hamburger ok, sure.\n\nMy pets have been many, and currently I have 1 dog and 1 cat but have had as many as 6 pets at one time. A little carrot and blueberries is all I ever feed them as these might have been consumed and foraged but I do it sparingly. Anyway there's always nuance that can be discussed, and of course this is just my opinion on the subject.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Ive also fed a few of my dogs human food, like fresh chicken and rice.\n\nFeeding a dog an ancient (25-30 year old!) piece of jerky soaked in water is just cruel, IMO. Dogs dont know any better but humans should.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " it's probably not botulism but it could be other bacterial. botulism is pretty specific.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " My dogs love biltong (it's a bit like jerky).\nI love it too. They may get a little piece, but definitely not a full slab.\nI think it would be too salty and definitely too expensive\n\nThat jerky won't be a botulism risk, it needs to have botulism spores to become toxic. I still don't think I would feed it to the dog though",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you wash your celery",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " or does it spread germs",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yeah, it's a good habit to wash fruit and veg and let common sense prevail in the context that a banana would be an exception, for example.\n\nMost germs won't harm us and there's germs everywhere all the time, even after you wash something, but it does remove excess dirt, insects, some pesticides etc. There's probably more germs on the cutting board you'll use after you've washed the celery.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I wash everything, even bagged produce. Like triple washed spinach. Celery is open at one end usually so a hard yes.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Always. I see so much dirt on celery but I always wash, no SCRUB, vegies I get at the store. You have no idea who's been handling them. I've seen kids sneezing and coughing right over the vegetables and picking them up and playing with them.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " rodentraiser said:\n\n\n\n\t\t\tAlways. I see so much dirt on celery but I always wash, no SCRUB, vegies I get at the store. You have no idea who's been handling them. I've seen kids sneezing and coughing right over the vegetables and picking them up and playing with them.\n\t\t\n\n\nNot to mention when they are picked and packaged. Think about all the ecoli breakouts on mass scale from farms and packaging warehouses!",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Yes, because celery is usually dirty, like mushrooms.\n\nBut washing in water isnt going to do much to protect you from ecoli.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I use a baking soda solution. My chef friend told me to do that.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Jusa said:\n\n\n\n\t\t\tI use a baking soda solution. My chef friend told me to do that.\n\t\t\n\n\n What does that do for celery?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tor does it spread germs\n\t\t\n\n\ndefine germs.\ni don't wash it, don't wash mushrooms either, rub the peat off them if they're messy but keep them dry.",
"loss": true,
"prefix": "gerardj:"
},
{
"from": "gpt",
"value": " For fresh celery, dirt can sometime pool in the stalk/root area of each stalk. So I would wash them once you cut the root off.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " I mainly wash all vegetables to remove insecticides and pesticides, which are probably more common in the vegetables than \"germs\". And celery is one of that \"dirty dozen\", which almost always have more than one chemical on them, when tested.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I rinse them, just to get the dirt off. The way celery grows, a significant amount of dirt gets in between the stalks, and won't rinse off until you separate the stalks.\n\nAs for bacteria, I am usually cooking with celery -- it's part of the cajun \"Trinity.\" \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I tend to wash all vegies other than onions which I peel My way of thinking is - you never know who has been handling them before you -",
"loss": true,
"prefix": "User0204:"
},
{
"from": "gpt",
"value": " Why would you NOT wash your celery?\n\nJust curious.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tWhy would you NOT wash your celery?\n\nJust curious.\n\t\t\n\n\n\nExactly!",
"loss": true,
"prefix": "User0204:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tWhy would you NOT wash your celery?\n\nJust curious.\n\t\t\n\n\nBeatle larvae, bonus points for the extra protein.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " . I strain the rinse water and save the bugs for my bro's chickens.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " i only wash mushrooms. whatever doesn't kill ya makes ya stronger.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tWhy would you NOT wash your celery?\n\nJust curious.\n\t\t\n\n\nJust making sure. I read not to wah leafy vegetables.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Do you wash lettuce? or spinach, broccoli?\n\nWhat about potatoes and carrots?",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cuban",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So they had pork roasts on sale and I got 2 of them. My dad always made it Cuban style with yuca, black beans with not traditional yellow rice, garlic bread, mojo and a tossed salad. I use arugula for the salad. The plantains I bought were not ripe enough so I left them out. To ripe for tostones and to unripe for sautéing.\nThe first picture is the crispy skin. My favorite thing. I sprinkle mine with crunchy sea salt.\nThe second is the garlic bread made with fresh/raw garlic, butter and olive oil.\nThe third is the roast after resting for 30 minutes. It was stuffed with garlic and marinated in my mojo for 3 days in the fridge. I make a paste with raw garlic, rosemary, cumin seeds, oregano, thyme, paprika, 1 lime and olive oil. I also add a good sprinkle of Adobo. I mash everything into a paste in my pestal and mortar. My wife bought me a real nice one for Christmas. Big, heavy and rough on the inside.\nFourth is the final result. The sauce is mojito. Cant have yuca without it.",
"loss": false,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Not sure what happened to my pictures. They pasted perfect on 3 other forums.\nI guess it's the size. I'm used to auto sizing everywhere else. Surprised we do not have that here? I will try to fix them so they can be displayed.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " Your links are not working, at least not for me.\n\n[EDIT] Oooops, I posted a little too late. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I love cuban food. I do roast pork, and use it on Cubanos. \n\n\n\n\n\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " All very delicious looking, guys. Thanks for posting them.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Um....my doordash with these items has not arrived yet! \n\nIt looks amazing!",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What does NOS mean?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " an Indian recipe calls for green cities NOS. What mean?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " NOS means \"not otherwise specified\" so use whatever hottish green chili pepper you have access to\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tIndian Green Chiles\n\t\t\t\t\t\n\nA quick guide to Indian Green Chili Peppers - where to buy, how to store & prep so they can last you for weeks and also save on prep time. #ministryofcurry #cooking101\n\n\n\n\n\t\t\t\t\tministryofcurry.com",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Shall I or shouldn't I...\nAh well\nNederlandse Omroep Stichting\n(Dutch broadcasting cooperation) \n\nIt could be, maybe, not likely...",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Can you link the recipe?",
"loss": true,
"prefix": "pictonguy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How important is it to cook using an iron frying pan",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I noticed some recipes call for a iron frying pan stressing that it is important. Why can't any old pan due?\nI have a iron pan but the rust is too deep to get out.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Are they asking because it then goes into the oven? Could just be its ability to hold heat evenly.\nI'm sure there are several perfectly good reasons. Unless I know the recipe I don't think I could hazard a guess.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " \"...iron pan...\" is the full version \"...cast iron pan...\"?\nthe usual reason is the \"heat holding\" thing....\n\nas for 'the rust' - that's iron oxide - clean it up and launch it into service.\nabsolutely no \"health threat\" - and regular use keeps up your iron intake so you don't have to eat so much spinach . . .",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " You can cook your meals in other kinds of pans. Use what you have.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thank you Andy. Sorry georgevan, I didn't answer your direct question. \n\nNo, it is not horribly important to use a cast iron pan. \n\nWould be nice, but as Andy says, use what you have and are comfortable with.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " It depends on the recipe. I would make pasta and seared steak in a stainless steel pan, but not cornbread.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I am in the minority, but I am not a huge fan of cast iron pans. I have a couple and use them occasionally, but normally just use a stainless steel skillet. Like Andy said, use what you have/want.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " I love my cast iron, although it is coated, so it is easier to maintain. \n\nBut, I don't use it for everything. What is does best is get HOT and retain heat better. I like it for braising and swimming. Like GG, I use it for baking cornbread. It is great for putting a fast sear on meats -- I use it to sear steaks and chops cooked sous vide.\n\nFor things like eggs, I prefer a non-stick pan by a long shot. \n\nMy substitution to cast iron would be stainless trim-ply, like All Clad. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I have a bunch of enamelled cast iron pans. I use them a lot, but I also use stainless and a non-stick pan. I tend to use those cast iron pots for things that work better with more uniform heat. For a recipe where you need to be able to lower the heat quickly, I will won't use the cast iron. Its thermal inertia is too high. I didn't write \"or raise the temperature quickly\" because, I have an electric stove and nothing is going to get hot quickly on that stove.\n\nIf the recipe is from a reliable source and they stress the importance of using cast iron, they may be right. But do think about why. Some recipes from more random sources may not need cast iron. It could just be a whim of the person presenting the recipe or because their grandmother always used cast iron for it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " georgevan - we've all pretty much said the same thing, some of us love, some couldn't care one way or the other. Many don't use because they are very heavy. I love and use all mine - but I think twice when I have to tip a large one to transfer foods to another dish. It is hot, heavy and extremely awkward. Not as young as I used to be! \n\n\n\ndcSaute said:\n\n\n\n\t\t\t\"...iron pan...\" is the full version \"...cast iron pan...\"?\nthe usual reason is the \"heat holding\" thing....\n\nas for 'the rust' - that's iron oxide - clean it up and launch it into service.\nabsolutely no \"health threat\" - and regular use keeps up your iron intake so you don't have to eat so much spinach . . .\n\n\n\n'Back in the day' when most main meals were cooked in cast iron - it was rare people suffered from iron deficiency. \n\nand an elbow assisted good scrubbing with an SOS pad will take care of the rust. If it is really pitted, probably might need a grinding. \n\nSo there yuh go! To do or not to do... that is the answer!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " don't own one, wouldn't buy one, too heavy.",
"loss": true,
"prefix": "gerardj:"
},
{
"from": "gpt",
"value": " i have 12 of them (partially due to my mom and MIL) and use them nearly every day.\n\nA kitchen workhorse.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Lucky you! I'm still kicking myself for the ones I lost.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I have 1, gave away 3 that I found used over the years. I pretty much never use the one I have left. I use carbon steel, copper and stainless. I do use cast iron baking molds all the time though including 1 bread charger.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " pictonguy said:\n\n\n\n\t\t\t. I do use cast iron baking molds all the time though including 1 bread charger.\n\t\t\n\n\nWhat's 'a bread charger'?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Im lucky as the ones I inherited from mom and MIL are Wagners and Griswolds. My own are mostly Lodge.\n\nThe older ones are lighter",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tWhat's 'a bread charger'?\n\t\t\n\n\nA bread oven basically. It's like a fry pan with a domed lid.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Georgeous, had never seen one before.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to make the best savoury pelmeni from scrach without beef or pork?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i want it with a lot of juices and taste. ive tried it the past and it came out bland..\n\nim confused",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " My understanding is that pelmeni is specifically a \"meat dumpling\". If there is no meat I would just call it a dumpling or ravioli. What do you intend to fill it with? Cheese, vegies, fruit?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " chicken or turkey",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Sorry, my bad, assumed any meat.\n\nDo you have a favourite chicken or turkey recipe? If you don't start with something savoury in the first place the wrappings aren't going to change it. \nStart checking out your pot pie or stew recipes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i think this time i will follow this recipe but use chicken red meat or turkey red meat..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tMy understanding is that pelmeni is specifically a \"meat dumpling\". If there is no meat I would just call it a dumpling or ravioli. What do you intend to fill it with? Cheese, vegies, fruit?\n\t\t\n\n\n\nI had to look up pelmeni, and I found that is is pretty much a small, spiced meat or mushroom version of a pierogi. \n\nI've not made either of those, but if I were to use chicken in a pelmeni, I would use thigh meat. That has more fat, so it will have more flavor and more juiciness. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\t. . . I've not made either of those, but if I were to use chicken in a pelmeni, I would use thigh meat. That has more fat, so it will have more flavor and more juiciness.\n\nCD\n\t\t\n\n\nThis is the secret to a moist filling. Use dark meat, thighs for example. Also, the tip in the video to use home made stock made from bones will provide internal moisture and a better 'mouth feel' because of the naturally occurring gelatin. Replacing home made stock with purchased chicken broth can work if you include some gelatin as she suggests in the video.\n\nThese tips will produce the more moist filling you desire.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tThis is the secret to a moist filling. Use dark meat, thighs for example. Also, the tip in the video to use home made stock made from bones will provide internal moisture and a better 'mouth feel' because of the naturally occurring gelatin. Replacing home made stock with purchased chicken broth can work if you include some gelatin as she suggests in the video.\n\nThese tips will produce the more moist filling you desire.\n\t\t\n\n\n\nI'd love to use homemade stock, but storage is an issue. I don't have freezer space for scraps and bones, or for finished stock. Perhaps if I get a garage freezer, I can do that. \n\nI use Better Then Bouillon. It has good flavor. I'll have to try adding some gelatin. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " can you explain the procedure with the gelatin and better then boullion? [please include amounts too]..\n\ni'm not sure if she explained it..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " She tells you how below in her video...\n\nAlternatively, sprinkle ¾ tsp powdered gelatin over ¾ cup of cold water. Let sit for 5 minutes to hydrate, then heat until gelatin is completely melted and put in the fridge until cold.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " after it's cold.. how do i use it?\nalso, what about the boullion?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Can you not see what she has written below her video? I believe you are to use it in the broth that you add. But you had best just watch the video again and read her instructions down below.\n\nEdit: What do you mean \"what about the boullion\"?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " you can try using a combination of ground chicken and mushrooms for the filling",
"loss": true,
"prefix": "Matthews:"
},
{
"from": "gpt",
"value": " ok\nso i've tried to prepare helen's pelmeni today but with chicken thighs instead of the meatloaf mix....\nthe filling came out to be very runny even tho i've used a scale to measure the chicken.\n\ni ended up making patties with the filling and froze the dough. can a dough with raw eggs can be frozen?..\n\nnext time i'm planning to make this recipe and use a pelmeni mold..\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tRussian Pelmeni Recipe + New Dough!\n\t\t\t\t\t\n\nServe these Russian Pelmeni in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.\n\n\n\n\n\t\t\t\t\tnatashaskitchen.com\n\t\t\t\t\n\n\n\ni will also convert the pork for fatty grounded beef..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Garlic confit botulism?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Never made garlic confit before and I wanna try. I'm planning on making it in the oven then storing the garlic separate from the oil (so I can use them in different applications) and using the cloves on some focaccia.\n\nIs botulism a worry if I store the confit in the fridge? Most sites I've looked at say never to store either in the fridge longer than 1-2 weeks or else. . .BOTULISM. Should I freeze both either together or separately if I don't use them in 1-2 weeks?\n\nOn a other note, is it better to store the cloves and oil together, or separately? Does storage change the . . . likelihood of botulism?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " Seems to be a lot of botulism fear popping up. Just to put things into perspective, an average of 110 cases of botulism are reported annually in the US. About twenty-five percent of these cases are foodborne botulism. That means 28 cases of food bourne botulism annually in the US. (source-CDC)\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Botulism increases with oil covered garlic while in the fridge, so instead just freeze it. It will thaw quickly. \nYou can store them separately in the freezer if you like. Oil usually doesn't need freezing. Garlic if fresh unpeeled is fine on the counter at room temperature.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " What's the recipe?\n\nIf you would \"cook\" your garlic in oil, I don't see a problem as all spores will be killed by the high oil temperatures.\nA quick fry in oil would also be sufficient.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Here's a good, safe recipe for garlic confit, aka mojo. Killing bacteria with heat is a function of time + heat - you can do it in less time with higher heat, or more time at a lower temperature, like this recipe does. It's also acidulated with lime juice, which helps it to last longer. Depending on what you want to use it for, you could replace the lime juice with lemon juice or vinegar. \n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSlow Roasted Garlic Mojo - Rick Bayless\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.rickbayless.com",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tSeems to be a lot of botulism fear popping up. Just to put things into perspective, an average of 110 cases of botulism are reported annually in the US. About twenty-five percent of these cases are foodborne botulism. That means 28 cases of food bourne botulism annually in the US. (source-CDC)\n\nCD\n\t\t\n\n\nHopefully the low incidence of botulism poisoning is because of the high level of fear of getting it \n\nWhen we first bought our house and I started my herb garden, I decided to make infused oil. I knew nothing about the process - just what I had seen in the stores - so I stuck a few sprigs of fresh rosemary and a couple cloves of garlic in a bottle of olive oil and put it on the kitchen windowsill. A few days later, there were tiny white strings floating in the oil, apparently growing from the leaves of the rosemary. I can't remember how we decided it was a bad idea to eat it, but something about it gave us pause.\n\nPeople don't know what they don't know, so I think it's okay to reiterate over and over that botulism is a danger from improperly preserved food.",
"loss": true,
"prefix": "GotGarlic:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Riata",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. I could do with a good recipie for Riata\n\nAll the recipies are in pinches, cups and tea spoons. I would like it in grams if that is possible. I am in the UK.\nI have a recipie here from the BBC for example.\n\n250g Greek yogurt\n1 garlic clove\nthumb-sized piece ginger, finely grated\n½ small pack coriander, chopped\n0.25 small pack mint, leaves chopped\njuice 0.5 lime\n½ tsp garam masala, plus a little extra to serve\n¼ cucumber, grated and lightly squeezed\nMakes 6 to 8 helpings. But what is a helping. It depends on how many popadums you eat adn if you also have mango chutney, onions and lime pickle.",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " Try this one: https://www.seriouseats.com/cucumber-raitha-indian-yogurt-condiment",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Here are a bunch of raita recipes, many of which you might like, though none call for measurements in grams. And, unless you have an extremely accurate scale, it's hard to get 1/4 or 1/2 tsp of a spice equivalent accurately by weight. I have a small scale that weighs tenths of a gram, and grains, but not even as small as milligrams. I only use that when fooling with measuring out chemicals - nothing I need that for with spices. \n\nOne strange term you'll see on all these recipes is that they refer to yogurt as \"curd\". Maybe they use that term in England sometimes? That recipe you posted are like many I see online - what is a \"thumb\" of ginger, or a quarter package of mint, or the juice from a half lime? Measurements in tsp or tb or cups are much more accurate, or by weights, for the larger amounts.\n\nSome of my favorite recipes in here are the pachadis - basically raitas, from southern Indian regions, with more spices and some cooked ingredients in them. \n\n\n\t\t\tRaita 106 recipes | Page 1 of 5 |Tarladalal.com",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I do have scales to 1/100g",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "human",
"value": " otuatail said:\n\n\n\n\t\t\tI do have scales to 1/100g\n\t\t\n\n\nThat is an incredibly accurate scale! Problem is, it's unusual to have those, so the recipes are not made for those that have them. I even got some bread books years ago, in which every ingredient was in grams, which was sort of a pain, with small amounts. Like I said, that's not bad, for the things like flour, and other larger amounts - that way, if it's accuracy is ±¼g, FI, that would be little, weighing several cups of flour, but ¼ tsp would be easy to overshoot, especially with super-light things, like spices, or yeast..",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " ALL recipies in the UK are mtrick. We don't use cups. I think it is an American thing.",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "human",
"value": " Metric makes it easy to remember ratios. But I grew up metric, so I am biased.\nBut teaspoons etc are easy for herbs as @PepperHead explains.\nBesides: you are referring to a bbc recipe, so obviously not all UK recipes are fully metric\n\nRaita is one of those recipes that you can adjust to your liking (actually, you can do that with all recipes).\nFind a recipe, preferably from a reliable source. Make it. Adjust next time if needed",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ghee vs butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " which do you use and when? Which is healthier?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Wasn't that asked, not long ago?\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGhee vs butter\n\t\t\t\t\t\n\nI noticed in Indian recipes they often call for ghee. I have never used it and wouldn't know where to get it but am wondering if there might be some advantages to using ghee instead of butter. Any ideas when and where to use it?\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " And it was asked by the same person!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " pardon me while I get down on my knees and apologize",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " While you're down there, could you clean up that soup that I spilled?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
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