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{
"from": "system",
"value": "This is a cooking forum thread titled: Is there such a thing as high-quality electric black pepper grinder?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " tnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I'm not sure there is a good quality manual one either. I have broken a bunch!",
"loss": true,
"prefix": "HeyItsSara:"
},
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"from": "human",
"value": " We Put 21 Pepper Grinders to the Test; These 5 Crushed the Competition\n\t\t\t\t\t\n\nThe best pepper grinders combine form and function into an everyday kitchen tool that is both easy and fun to use. We tested nearly two dozen models from brands including FinaMill, Le Creuset, and OXO to find the best pepper grinders for home cooks.\n\n\n\n\n\t\t\t\t\twww.foodandwine.com",
"loss": true,
"prefix": "jennyema:"
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"from": "gpt",
"value": " I bought a Peugeot battery powered pepper grinder about twenty years ago. I still use it almost daily. Peugeot also makes excellent manual pepper grinders. They are expensive, but worth it, IMO.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tElectric Pepper Mills\n\t\t\t\t\t\n\nWith ergonomics in mind, Peugeot has reimagined the way to grind pepper. The electric mills are surprisingly powerful, simple to use and more efficient.\n\n\n\n\n\t\t\t\t\tus.peugeot-saveurs.com\n\t\t\t\t\n\n\n\n\nI have one like this...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDaman Electric\n\t\t\t\t\t\n\nGo for an automatic high-precision grind with this elegant and compact iridescent black 16 cm u'Select electric pepper mill.\n\n\n\n\n\t\t\t\t\tus.peugeot-saveurs.com\n\t\t\t\t\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "human",
"value": " I had 2 of them - one I bought (and quickly returned) a battery operated peppermill, since it did not last long, with 4 AA batteries. Another was given to me as a gift, with 6 AA batteries, and lasted a little longer, but was slower to use than my Perfex manual. I don't remember the brand names, but the second one is still upstairs, somewhere, in case I really need it someday. I also have 2 other Perfex - one for white pepper, the other for Szechwan. And 3 other manuals, for whatever reason!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I have 2 Peugeot manual ones. One for white and one for black pepper. I I’ve had them for 25 years.\n\nEven with my arthritis, they are very smooth and easy to use.\n\nPeugeot makes electric ones, too.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Männkitchen Pepper Cannon at Amazon ($200). If you pay 200 bucks American for a pepper mill, you will never afford to buy peppercorns for it.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any way to make radishes tasty?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I don't find them very good tasting. Maybe a dip?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " NO nothing will make them very good tasting, like chocolate or anything like that. \n\nTwo interesting ways, one is to cook them, steam or saute and the hotness subsides somewhat.\nIn a peanut butter and radish sandwich, the peanut butter cuts the hotness back and is nice and creamy against the crunchy radish.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Nope. You either like them, or don't I don't.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Peanut butter and radish sandwich! Ha Ha. I have actually had a peanut butter , pickle, mirracle whip and lettuce. I love this Group!\n\nEric, Austin Tx.",
"loss": true,
"prefix": "giggler:"
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"from": "human",
"value": " Im a vegetarian and a gardener who grows radishes , and they are horrible. If I slice them very very thin ( and I mean very very thin) , I don't mind them in a salad. I have tried a half dozen ways to use them, each worse than the next. My daughter (either baking for frying them, I forget ) with butter.\n\nWhy do I grow them, you may ask? :\n1) They are one of the first crops to be planted of the year ( they tolerate cool spring conditions), so it gives me a reason to get dirty after hibernating for the winter.\n2) They are one of the quickest growing crops, from seed to harvest ( 4 - 6 weeks-ish). They are in and out before I start the good tasting stuff.\n3) Ironically , they are one of my most successful crops by amount and quality, so it gives me that well needed 'boost' of confidence early on in the growing season. I keep a few for salads and bring the rest to work to give away.\n\n***I grow red ones and purple ones. They taste the same, like crap!***",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " @larry_stewart, you are so funny!\n\nI prefer them sauteed/pan fried. I cut them in half, lay the cut side down onto melted butter, put a tablespoon of water (or white wine) in the pan, cover, and simmer on low for about 8-10 minutes. Then I take the cover off, toss them around a bit, turn the heat up a little, and finish cooking them until tender. The \"hot\" goes away and they taste good.\n\nI also like to get a fresh baguette, get a thinnish slice, put some good quality butter on the bread, cover the butter with very very thin radish slices, and sprinkle with your best finishing salt. Voila, a French Radish sandwich.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " I like radishes. Raw. I once tried cooking them but found they weren't worth the trouble. No taste, no crunch - why bother?\n\nbut I do not like the leaves, my mom did but they are too bitter for me. I do like the microgreens of almost anything. Mustard, brussels, radish, all of those things. Usually only bean are available but the others I get when I see them.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tIm a vegetarian and a gardener who grows radishes , and they are horrible. If I slice them very very thin ( and I mean very very thin) , I don't mind them in a salad. I have tried a half dozen ways to use them, each worse than the next. My daughter (either baking for frying them, I forget ) with butter.\n\nWhy do I grow them, you may ask? :\n1) They are one of the first crops to be planted of the year ( they tolerate cool spring conditions), so it gives me a reason to get dirty after hibernating for the winter.\n2) They are one of the quickest growing crops, from seed to harvest ( 4 - 6 weeks-ish). They are in and out before I start the good tasting stuff.\n3) Ironically , they are one of my most successful crops by amount and quality, so it gives me that well needed 'boost' of confidence early on in the growing season. I keep a few for salads and bring the rest to work to give away.\n\n***I grow red ones and purple ones. They taste the same, like crap!***\n\t\t\n\n\n\nImagine if the ONLY thing you could successfully grow was radishes. Wouldn't that suck. That would definitely end my interest in gardening. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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{
"from": "human",
"value": " I would not eat radishes by themselves, but I like to add them to salads.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Salt.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " Soak them in salt water and put them in the fridge. That is how my mom used to instruct us to make them.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI like radishes. Raw. I once tried cooking them but found they weren't worth the trouble. No taste, no crunch - why bother?\n\t\t\n\n\nThat's how I feel about cooked radishes. The best thing, to me, about radishes is the bite/heat. I have been very disappointed in radishes from the supermarket on occasion - no heat. I haven't had the problem with radishes from the health food store or from Lufa Farms (the place that supplies my produce baskets).\n\nI like them thinly sliced in a salad. I like to take smallish bites out of a raw radish and dip the bitten end in a bit of coarse salt. Regular table salt works too, but doesn't seem as fun.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Funny thing is, my brother who doesnt like anything remotely vegetable, likes radish.\nI like most veges, but I don't like radish.,",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " we often do \"raw vegetable\" side for dinner - all the usual - carrot / celery / cukes / scallions / broccoli / cauliflower / . . . and the common 'red radish' \n\neat them in salad as well - \n\nseems to be a thing like cilantro - either you like them or you don't - no reasons required . . .",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " dcSaute said:\n\n\n\n\t\t\twe often do \"raw vegetable\" side for dinner - all the usual - carrot / celery / cukes / scallions / broccoli / cauliflower / . . . and the common 'red radish'\n\neat them in salad as well -\n\nseems to be a thing like cilantro - either you like them or you don't - no reasons required . . .\n\t\t\n\n\n\nI don't like radishes OR carrots. Not crazy about cucumbers. \n\nThe cilantro thing is not a personal taste issue, it is a genetic trait (that I have) that reacts to one chemical in cilantro. That chemical seems to be neutralized by acids, so I can finely chop cilantro and put it in my salsa with the tomatoes and vinegar, and love what it adds. \n\nAs for radishes, I have not found any way to use them that I like. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I've never liked radishes. But one way I did decide to try them was roasted in the oven and they weren't bad at all. The only thing I didn't use in the following recipe was the lemon juice. Just tossed them in the oil and salt & pepper and roasted them until they were crisp-tender. \n\nIngredients\n9 to 12 medium red radishes, halved\nExtra-virgin olive oil, for drizzling\nSea salt and freshly ground black pepper\nLemon juice, optional\nInstructions\nPreheat the oven to 450°F. Slice the radishes in half and place them in a roasting dish (or on a baking sheet with parchment paper). Toss with drizzles of olive oil and pinches of salt and pepper and place cut-side down.\nRoast 10 to 15 minutes or until they reach your desired doneness. I like my radishes to have a bit of a crunchy bite. If you prefer softer radishes, roast them longer.\nServe with squeezes of lemon and season to taste.",
"loss": true,
"prefix": "Linda0818:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long does summer sausage keep in the fridge and also---------",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is it an unhealthy food item?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " How long does it last? All summer. (ha ha, kind of a joke)\n\nIs it unhealthy? It depends on who you ask. \n\nMy opinion is that it is unhealthy. \n\n\n\n\n\n\n\n\n\t\t\t\t\t\tWHO report says eating processed meat is carcinogenic: Understanding the findings\n\t\t\t\t\t\n\nLast week the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) announced that consumption of processed meat is “carcinogenic to humans (Group I ),” and that cons…\n\n\n\n\n\t\t\t\t\twww.hsph.harvard.edu",
"loss": true,
"prefix": "blissful:"
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{
"from": "human",
"value": " All summer",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tis it an unhealthy food item?\n\t\t\n\n\n\nIt doesn't last long in my fridge, because I eat it so fast. But, it should be fine in a closed plastic bag in the fridge for a few weeks, if not longer. \n\nAs for healthy, ummmm... no. Well, if you eat it as fast as I do. If you eat it in moderation, it shouldn't hurt you. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Like casey, it never lasts very long in my fridge. But this is my take on sausages and yes, I know it is certainly NOT very scientific - but works for me.\n\nTo me: Summer sausage is a soft, very pliable cured meat. The softer the higher the moisture content, the higher the moisture content the faster it can spoil. Usually on the larger side in circumference. Bologna types.\n\nDrier, harder sausage has less water content, ergo lasts longer. Smaller circumference, much more compact and harder. Think pepperoni type. \n\nAs I said, not scientific but seems to work for me. \nSo use up the softer ones - I would say within a week and the harder ones, depending on how well you rewrap them much longer. Except in my place as I will have eaten it all up before you can make a 2nd meal out of it.",
"loss": true,
"prefix": "dragnlaw:"
}
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: What do you think about this cabbage?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " i've taken half of a chinese cabbage.\nroasted in the oven with some oil and a bit of raw onion.\ni've mixed soy sauce and a bit of sugar, a bit of sucarlose, chili flakes, black pepper, some toasted seseme oil, grounded ginger and granulated garlic..\n\nthen i've mixed it in with tongs and continued to roast.\n\nsounds ok? it was pretty tasty and not bland a all..\n\ncould i put a whole cabbage instead of half? or it would produce too much steam in the oven and will not roast it well?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " If you did a whole head, you might want to use two sheets. The more you crowd the cabbage and onions, the less drying/browning/crisping. Spreading out half a cabbage on two sheets and cooking the same temperature and time will give you even more browning. So it's up to you for what you want.",
"loss": true,
"prefix": "blissful:"
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{
"from": "human",
"value": " Looks very tasty Seeing - but as bliss' says, if you decide to do the whole head of cabbage use two sheets.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " thx\nnext time\nbrowned cabbage is amazing",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Looks tasty!",
"loss": true,
"prefix": "Badjak:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about US cans of food",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I have the impression that the cans of food in the US list the quantity by weight. Unfortunately, I can't really tell, since they usually say how many ounces. But, are those fluid ounces or avoirdupois ounces? It's easy to figure out in Canada, the quantities are listed in millilitres and sometimes in litres. But, when a US recipe calls for a 15 ounce can of beans, is that nearly a pound or is it nearly a pint?",
"loss": false,
"prefix": "taxlady:"
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{
"from": "gpt",
"value": " Not sure I understand your question, taxy. \n\nTo me, can that holds 15 ounces, they mean the contents. If they are in a liquid, don't the recipes usually specify to drain or rinse? And so that is what I use.\n\nThe only cans I've ever seen that specify dry and wet are tuna. \nThey'll say 170 g net wt / 120 g drained.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " For me it’s both until I drain the liquid from things like canned vegetables.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tNot sure I understand your question, taxy. \n\nTo me, can that holds 15 ounces, they mean the contents. If they are in a liquid, don't the recipes usually specify to drain or rinse? And so that is what I use.\n\nThe only cans I've ever seen that specify dry and wet are tuna.\nThey'll say 170 g net wt / 120 g drained.\n\n\n\nAre those fluid ounces or weight ounces. They are not the same for everything. I'm not even considering whether or not the contents are drained. I assume that a US can of beans or whatever has the same proportion of liquid to solid that the Canadian cans do.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " OK, light bulb went on. I usually hunt around and find a can that gives both g and oz. and better yet if there is a video of the recipe and you can see the cans they are using. \n\nPlus I fully agree when it comes to baking.... and they ask for 100 g of water and 100 g of flour. So which is it? Arghhhh\n\nI usually just end up not making the recipe.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Yep, the weights and measurements can be confusing. Like, a \"cup\" is 8 ounces, except when you are talking about shredded cheese, then a \"cup\" is only 4 ounces.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Maybe someone in the US can measure the volume of an empty can and tell me how much it is and how many ounces it said on the can?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tBut, when a US recipe calls for a 15 ounce can of beans, is that nearly a pound or is it nearly a pint?\n\t\t\n\n\n\nIf a recipe calls for a 15 oz can of beans, I use a 15 oz can of beans. I'm not sure what the problem is? \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " GinnyPNW said:\n\n\n\n\t\t\tYep, the weights and measurements can be confusing. Like, a \"cup\" is 8 ounces, except when you are talking about shredded cheese, then a \"cup\" is only 4 ounces. \n\n\n\n\nAgain, if the recipe calls for a cup of liquid, don't worry about the ounces. Use a liquid measuring cup to measure out a cup of liquid. If you need a cup of shredded cheese, use a measuring cup for solids to measure out a cup of shredded cheese. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tThe only cans I've ever seen that specify dry and wet are tuna.\nThey'll say net 170 g net wt / 120 g drained.\n\n\n\n\n\n\ntaxlady said:\n\n\n\n\t\t\tAre those fluid ounces or weight ounces. They are not the same for everything. I'm not even considering whether or not the contents are drained. I assume that a US can of beans or whatever has the same proportion of liquid to solid that the Canadian cans do.\n\n\n\nDo you have a specific food in mind? Could you name/example one? You are specifically talking about cans, no? \n\nI have in front of me 3 cans of tomatoes. One crushed, and 2 sauces, 3 different weights. (these are \"no name\" \nLarge can of Crushed tomatoes is labeled 796ml/28 fl oz. \nNext 2 sizes are\n680 ml\n396 ml\nNow they are not saying fluid oz because they are a \"sauce\" \n\nLOL, they don't even say were they are from other than Loblaws. So I will innocently assume they are sourced Canadian!",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tAgain, if the recipe calls for a cup of liquid, don't worry about the ounces. Use a liquid measuring cup to measure out a cup of liquid. If you need a cup of shredded cheese, use a measuring cup for solids to measure out a cup of shredded cheese.\n\nCD\n\t\t\n\n\nGenerally, I just weigh stuff. And for cheese, I cut off what looks to be about 4 ounces, verify on a scale and then shred it. I have a wonderful kitchen scale that allows for a variety of weights... (g, ml, lb./oz., fl. oz.). When accuracy counts, I opt for weight measurements.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " GinnyPNW said:\n\n\n\n\t\t\tGenerally, I just weigh stuff. And for cheese, I cut off what looks to be about 4 ounces, verify on a scale and then shred it. I have a wonderful kitchen scale that allows for a variety of weights... (g, ml, lb./oz., fl. oz.). When accuracy counts, I opt for weight measurements.\n\t\t\n\n\n\nIf I have a recipe that is in grams and milliliters, I use those measures, and have zero difficulty with it. If the recipe calls for cups and ounces, I can deal with that, too. I just do what the recipe tells me to do. I'm thinking that if a recipe calls for a 15 ounce can of beans, it is referring to a can of beans that says \"15 ounces\" on the label. \n\nIs the real point of this tread point out how US weights and measures are stupid? That seems to be a trend, lately. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I’m still not sure that I understand the concern. \n\nMaybe that’s because my brain works in cups and not in grams or milliliters.\n\nIt’s true that a one pound can of vegetables canned in liquid will contain fewer vegetables than a similar one pound bag of vegetables frozen without liquid. \n\nIt’s also true that a one pound can of coffee will be larger than a one pound can of vegetables.\n\nThis is a typical can of vegetables.\nNet wt. 15 oz. (425g)on the front of the label.\n\nServing size in cups and grams on the nutrition panel.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Typically, weight is listed as OZ and volume is listed as FL OZ for fluid ounces.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tTypically, weight is listed as OZ and volume is listed as FL OZ for fluid ounces.\n\t\t\n\n\nLOL.... in the good ol' US of A!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tI’m still not sure that I understand the concern. \n\nMaybe that’s because my brain works in cups and not in grams or milliliters.\n\nIt’s true that a one pound can of vegetables canned in liquid will contain fewer vegetables than a similar one pound bag of vegetables frozen without liquid.\n\nIt’s also true that a one pound can of coffee will be larger than a one pound can of vegetables.\n\nThis is a typical can of vegetables.\nNet wt. 15 oz. (425g)on the front of the label.\n\nServing size in cups and grams on the nutrition panel.\n\n\n\n\n\n\n\n\n\n\nThat can also says \"NT WT 15 OZ (425g)\" The WT stands for Weight, and the NT stands for Net, which means the weight of the contents without the can. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tLOL.... in the good ol' US of A!\n\t\t\n\n\n\nYep, but the label also says 425g, which is metric, and is a weight measurement, not liquid. But, I get the point. Archaic US measurements shouldn't be on the label at all. It should be metric only.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tYep, but the label also says 425g, which is metric, and is a weight measurement, not liquid. But, I get the point. Archaic US measurements shouldn't be on the label at all. It should be metric only.\n\nCD\n\t\t\n\n\nYES!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " GinnyPNW said:\n\n\n\n\t\t\tYep, the weights and measurements can be confusing. Like, a \"cup\" is 8 ounces, except when you are talking about shredded cheese, then a \"cup\" is only 4 ounces. \n\n\n\nThe 8 ounces of a liquid in a cup is fluid ounces which is a measure of volume.\n\nThe 4 ounces of shredded cheese is a measure of weight which will fill a 1 cup measure if you don't pack it down or fluff it up too much.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tThat can also says \"NT WT 15 OZ (425g)\" The WT stands for Weight, and the NT stands for Net, which means the weight of the contents without the can.\n\nCD\n\t\t\n\n\n\"contents without the can\"\nIf it is green beans, I thought net weight was the beans without the can or the water. Is that correct? Or have I had it wrong my whole life?",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What spices or whatever would you add to this dish to liven up the taste?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " The dish is mac and cheese with hamburger mixed in.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Lipton's Beefy Onion soup mix\nhalf an envelop per pound.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " Sprinkle with Lawry's Seasoning Salt or equivalent.\n\nIf you have not already mixed in the beef, season the beef to your tastes first, then add to the mix. Sometimes just that is more than enough.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " How crazy do you want to go?\n\nI am a big fan of Asian Influence... Gochugaru flakes maybe?\n",
"loss": true,
"prefix": "mseaglecook:"
},
{
"from": "human",
"value": " Hot sauce\nVariety of cheeses",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Smoked paprika would be nice, maybe a hint of garlic powder and even some hot pepper flakes for a touch or heat.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Diced peppers, either hot or mild. They add a bit of texture, and some flavor (especially hot chili peppers). \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " For my husband I'd add little broccoli trees slightly cooked, for texture, and some nutritional yeast.\nFor myself I'd add cooked broccoli stems and then hit it with some vinegar-y hot sauce, or balsamic vinegar.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " lived fried mushrooms and a little truffle oil",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Sambal or an other hot sauce or paste\n\nObviously, we can't taste it but maybe it simply needs a bit of salt or dash of lemon juice",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Taste test: flakes vs leaves",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " for instance: a recipe called for chopped parsley leaves but I didn't have any so I used parsley flakes out of the bottle. Will the results taste as good?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Not even close in flavor - dried is like parsley that has been cooked for a while. Cilantro and basil are two others that I would never use dried.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " It won't taste 'as green'. Fresh parsley has a green-ish flavor to me. (fresh flavor) Dried parsley is kind of bland but it won't over power anything. I'm still using chopped and frozen parsley from last summer. That is more green.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tNot even close in flavor - dried is like parsley that has been cooked for a while. Cilantro and basil are two others that I would never use dried.\n\t\t\n\n\n\nDefinitely on the basil. Dried oregano if good, while dried basil has very little flavor. I grow both of those, and have dried them myself, and the basil still lacks flavor, even if I rub it between my hands to release oils, as you do with other dried herbs. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I usually double the amount of dried parsley to get the taste. It still doesn't have the \"fresh\" taste that others mention, but do finds it adds something and is better than nothing. Don't get tooo carried away with increasing the amount though, very easy to overdo it. \n\nIf there is a lot of liquid in whatever I'm making, I do add the dried parsley early. It seems to rehydrate a tiny bit and I think there is more of the flavour there.\n\nDried basil, as casey has said, has absolutely no flavour, I don't even bother.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " In general, woody herbs like oregano, sage and thyme maintain flavor better when dried than delicate herbs like basil, cilantro and parsley.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Dried parsley tastes like grass to me, so like Blissful, I chop and freeze my own parsley.\nI also dry our own basil. We grow the Genovese large leaf basil, which is stronger in flavor fresh than other basils. Fresh is best, but dried is fine, too.",
"loss": true,
"prefix": "Marlingardener:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Blender vs juicer",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was going to buy a blender but then I found a juicer in the back of my closet. Just wondering what the difference is and what a blender can do that a juicer can't do and vice-versa.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " A juicer removes much of the fiber - skins and seeds - from whatever you are \"juicing\". A blender blends it all together.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I hade a juicer, and the biggest difference ( in making juice)compared to a blender is that the juicer presses the contents through a metal mesh which extracts just the juice, and eliminates the majority of the pulp and solids.\n\nA blender basically blends everything, without eliminating anything, \n\nA blender is more practical for cooking purposes, where as a juicer ( or at least the one I had) is a once trick pony, its makes juice.\n\nThings may be a lot different now. The one I had was at least 10 years ago. Wound up donating it, as I hardly used it.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I had a juicer once. Took way too much fruit/veg to produce just a half glass of juice that I only used it a couple of times before I tossed it into the trash. Was a complete waste of time and money for me.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I had a juicer way back - 80s or early 90s - and I felt the same way. Why waste all that stuff? Granted, it went into the compost, but still! I think it was less than 50% that I got out of it, some things less. I remember years later some more expensive models said that they got 80%, but there is still waste.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I have read that some people stir the pulp back into the juice, so it won't go to waste. I also read that some people use some pulps in bread, in cakes, and some other stuff.\n\nDo you have another use for a blender? You could give the juicer a try and see what you think. I wouldn't have recommended buying a juicer, but you already have one.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tI had a juicer way back - 80s or early 90s - and I felt the same way. Why waste all that stuff? Granted, it went into the compost, but still! I think it was less than 50% that I got out of it, some things less. I remember years later some more expensive models said that they got 80%, but there is still waste.\n\t\t\n\n\nI also got one , probably in the early 90's as a gift. We asked for it, cause it just seemed like something we'd use a lot. We had the same experience having to use half the produce drawer just to get a glass of juice.\n\nYears later (Probably about 10 years ago), I was walking to a co worker, who was on a health kick, and explaining my pas experience with juicers. He had gotten one that he loved. He was always raving about it, so I looked into it. Apparently, there were 2 kinds, as far as the way they break down the fruit and veggies. One is better for softer produce and the other better for the harder stuff ( like carrots). The first one I had was no only 20 years prior, but also was the kind better for soft stuff. I figured, with all the things I have in the garden, along with he new technology, maybe I'd use it more. I remember having to cut things small enough to fit into the opening to get juiced. I didn't use it frequently enough to leave it out on the counter, so I stored it in the basement and would bring it up when I wanted to make juice. Well, we all know what that means. It sat there for years until I finally cleaned the room filled with all my gadgets waiting to make their trip up the stairs to be used, , along with the other stuff (a hand cranked grater, electric Roti maker, a meat slicer for cutting eggplant really thin and even, an electric quesadilla maker, and probably a bunch of other non-memorable things I thought was a good idea to buy at the time. All got donated.\n\nI think the idea of a juicer is good if you're going to use it frequently, but not worth the cost and shelf space if you're not. A juice will not replace the function of a blender for cooking.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Look into a Magic Bullet",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: List the ingredients of your favorite smoothie",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " here is my potential list when I get my blender:\n1 tomatoes\ncarrot \nYogurt\n1/2 apple\nMilk\nCelery\nOats?\nProtein powder?\n(Will accept suggestions)",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Come summertime, when I'm getting all those tomatoes, the gazpacho is my favorite \"smoothie\", with the tomatoes, bell or other mild peppers (I'll add some heat sometimes, but usually leave it mild, in case I have visitors), cucumbers, a small shallot, a clove of garlic, some olive oil, and some sherry vinegar. And something that I add to this, to keep the water from separating, is some chia seeds, or a small amount of xantham gum. For fruit smoothies, I frequently use those very ripe bananas, some pineapple cubes, maybe some other fruits I have around - apples, oranges, or tangerines - and a little yogurt, blend it briefly with a tb of chia seeds, then let them sit 5 min or so and gel. Then blend on high, and I usually remove about half and refrigerate that, for a later use, and add ice to what's left, and blend until smooth. I often add a few drops of coconut flavor to these, as this is delicious with the banana and pineapple.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " usually my smoothies go one of two ways. Either berry flavored ( blueberry, raspberry, strawberry usually with banana, pineapple and some kind of coconut. If the fruit sent frozen I'll toss in some ice cubes to give it that slushiness. I'll also use some kind of fruit juice as a base to control the consistency. The other way usually has more of a tropical influence. I still may toss in some berries, but a lot of times strawberries ( and bananas) can hijack the flavor, so ill minimalize it, and substitute a more tropical fruit like Passion fruit, guava...( Goya sells their frozen pulp).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tCome summertime, when I'm getting all those tomatoes, the gazpacho is my favorite \"smoothie\", with the tomatoes, bell or other mild peppers (I'll add some heat sometimes, but usually leave it mild, in case I have visitors), cucumbers, a small shallot, a clove of garlic, some olive oil, and some sherry vinegar. And something that I add to this, to keep the water from separating, is some chia seeds, or a small amount of xantham gum. For fruit smoothies, I frequently use those very ripe bananas, some pineapple cubes, maybe some other fruits I have around - apples, oranges, or tangerines - and a little yogurt, blend it briefly with a tb of chia seeds, then let them sit 5 min or so and gel. Then blend on high, and I usually remove about half and refrigerate that, for a later use, and add ice to what's left, and blend until smooth. I often add a few drops of coconut flavor to these, as this is delicious with the banana and pineapple.\n\t\t\n\n\nThanks for the tips",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I have one or two of these at work throughout the week as it's easier to consume while working. I will also add other fruit we have around. Especially if they are reaching their over ripe stage..\nBanana\nMixed frozen berries\nPeanut butter( I love the stuff and find it helps balance out the sweetness of a fruit smoothie)\nAlmond milk or skim milk\nGlutamine or Whey protien\nPowdered psyllium or ground flax seed or wheat germ for fibre..",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " 1 cup of crushed ice\n1 cup of some kind of frozen fruit\n1 scoop of whey protein powder\n1/2 cup of plain whole milk yogurt\n1 cup of whole milk or half & half\n\nPlus some add-ins, depending on the fruit. For example, with apples I will add caramel syrup or cinnamon and brown sugar. With cherries I add a couple of squirts of chocolate syrup for chocolate covered cherry protein shake, or a shot of raspberry syrup in the peach shake for peach melba. Mixed berries for a razzleberry shake or coconut in a mixed tropical fruit shake. I just let my imagination run away with the blender.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " One thing I don't like with smoothies is one that is between red and green. They are attractive looking if they are red, or if they are green, but look like mud in between the two.\n\nFor a green smoothie, especially on days when I know I won't get a salad in, I like spinach or kale.\nFirst the apple w/peel, a banana, some water, puree of a light colored fruit, like peach or nectarine, then as many leaves of spinach or kale I can stuff in and it gets smooth.\n\nI used to call these 'kermit smoothies' and I wasn't a fan of greens. I was determined to learn to like them and after a few months I started craving them from the energy boost I got from them. I also felt some calm and well-being from the smoothies.\n\nIf I'm making a red smoothie, I start with banana and apple and water, and then add things that are light colored and orange, pink, red, and purple, including grapes, blackberry puree, strawberries and melon.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Carrots, apple, spinach, kale and tons of ginger",
"loss": true,
"prefix": "tovy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Got a good lemongrass chicken recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My father ate at a Vietnamese restaurant back in the 90s called The Bona in Minneapolis. He says the Hot and Spicy chicken (with lemongrass) isn't nearly as good as it used to be, so I'm trying to replicate the taste without ever having eaten it (alas I was like 5 in the 90s.). Does anyone know of a good lemongrass chicken recipe? (he said it was quite spicy, a bit sweet, vinegary, had good balance). I've tried at least 20 different recipes I've come up with and found online and it isn't \"it.\" Any advice or comments would be great!",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I made and liked the lemongrass chicken on shesimmers.\nI posted the link earlier I think.\nAnyway https://shesimmers.com/2013/05/thai-grilled-chicken-lemongrass-grilled-chicken.html",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " You did Badjak, I've saved it for the elusive \"one day\" menu.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Your trying to replicate something you've never eaten and the 20 recipes you have tried wasn't it. Interesting conclusion and endeavor. I wish you eternal success.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " pictonguy, I think dad is the one doing the taste testing. \n\nBAPyessir6, do you think maybe dad's taste buds have changed over the years without his realizing it? \nWe often feel a recipe might have changed when it is really us. I know I often see things that I don't feel are the same, and sometimes a well loved morsel doesn't just taste the same anymore... even if I prepared it myself.\n\nNostalgia and wishful thinking?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\npictonguy, I think dad is the one doing the taste testing. \n\nBAPyessir6, do you think maybe dad's taste buds have changed over the years without his realizing it? \nWe often feel a recipe might have changed when it is really us. I know I often see things that I don't feel are the same, and sometimes a well loved morsel doesn't just taste the same anymore... even if I prepared it myself.\n\nNostalgia and wishful thinking?\n\t\t\n\n\nRight, yeah, got that wrong lol.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " He's got a finicky palette and was an R&D taste tester at a cheese plant for years and years. It also could be his nostalgia of even if it was perfect it would still not taste as \"good.\" But I continue nonetheless!!",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " He's a right proud dad for your efforts I'm sure!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " After about a year of pestering him I was able to make a peach cobbler that was as good as what his Southern grandma used to make, so that was a major success for me.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " Involve him in the process. Ask him what's missing, etc.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Consider using this recipe, substituting chicken for the tofu.\n\nIt’s from one of the best and most reputable Vietnamese cookbooks out there — “Pleasures from the Vietnamese Table.”\n\n\n\n\n\n\n\t\t\t\t\t\tSpicy Lemongrass Tofu\n\t\t\t\t\t\n\nDau hu xa ot Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. While traveling on a train one time to the coastal town of Nha Trang, I sat next to an elderly nun. Over the course of...\n\n\n\n\n\t\t\t\t\twww.epicurious.com",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Epicurious only allows a certain number of recipes to be read and then it's a paid subscription. But there are many other sites with that recipe. eg. lemongrass chicken I haven't checked them ingredient to ingredient but at any rate the whole darn thing sounds delicious! \n\nJust compared the two recipes and although there are differences, it's mostly in quantities of the various ingredients. Again though there are many recipes out there.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Use the recipe from Pleasures of a Vietnamese Table if possible",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A scarred, flakey teflon pan-----should I throw it out?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I worry about ingesting some of that plastic or whatever it is.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " yes throw it out. They aren't that expensive to replace.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Yes, I agree, plus if it is actually flaking, it must be really old! Current day NS just gets to where it's no longer non-stick.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " It's not plastic, it's PTFE. Heavily scratched, chipped pans need to go. If the coating is actually flaking, throw it away right NOW!\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " One more vote for throwing out a non-stick pan that is flaking off bits.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " The flaking bits of PTFE are bits of Teflon flaking off and are actually harmless and would pass through your digestive system unchanged.\n\nPFOA was used in the manufacturing of Teflon and is a known carcinogen. There is no PFOA in the finished product.\n\nToss the pan. Replacements are generally inexpensive. I recommend a Teflon pan with a thick aluminum base and a coating on the outside. When the Teflon gets old and stops being non-stick, it's easy to toss it and replace it since its' so cheap.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Totally agree. I threw out two very scratched Teflon pans the other day. Replaced them with non-Teflon but still non-stick.",
"loss": true,
"prefix": "Meryl:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tThe flaking bits of PTFE are bits of Teflon flaking off and are actually harmless and would pass through your digestive system unchanged.\n\t\t\n\n\nExcept food will no longer \"stick to your ribs!\"",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Why don't they invent a pan coated with: \n\"your food will not stick to your waist, hips or butt.\".",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A ? on ham and potato soup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is it important to use cooked ham with the ingredients in the boiling pot?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Are you asking about using cooked ham?\nOr about bringing it to a boiling point?",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " If you put raw ham in potato soup it becomes cooked ham. Can you put cooked ham which is a brined product in potato soup, yes of course. Don't really understand your question, try being less cryptic and say exactly what are you trying to find out?",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Will unooked ham cook enough to be safe to eat by boiling it with the ingredients?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " Of course, you applying heat to meat, that will cook it. I probably would just simmer the soup and just add a little more time to cook the ham. Boiling could toughen and dry out the ham, so be mindful of doneness and don't overcook.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tWill unooked ham cook enough to be safe to eat by boiling it with the ingredients?\n\t\t\n\n\n\nAny raw meat will cook to a safe level if you cook it long enough. With raw ham, you just need to cook it in the soup long enough for the internal temperature of the ham to reach a safe temperature for the minimum amount of time for that temperature. At an IT of 160F, it is safe instantly. Below that, it needs to cook for a longer amount of time.\n\nRaw ham is going to taste different from cured and/or smoked ham. I'd much prefer to use smoked ham in a potato soup.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " soup recipes that call for ham are usually aiming at cooked smoked ham because of the flavor\n\nYou can use raw ham because it will cook in the soup.\n\nDon’t boil soup, simmer it gently",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " is raw ham not known as \"pork?\"\n\nham is \"cured\" / \"preserved\" and possibly smoked - can't recall every buying a \"ham\" that didn't say \"fully cooked\" - except for the ultrasmoked \"Virginia/country ham\" in a cloth bag style....",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " dcSaute, perhaps not now, but when I first started my own kitchen I was warned to look for whether or not the ham was fully cooked. Uncooked ham was simmered on the stove top for a long time. Not only did it reduce the salt content but it \"cooked\" the ham. \nI ruined one of my very first whole family dinners. \nBeing \"smoked\" doesn't necessarily mean being cooked. \nAt least that my memories on it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Smoking is a form of preservation. It was one of the ways people preserved meats before refrigeration. It just happened that smoking meats tasted good, so we still do it even now, when we don't really NEED to do it. \n\nWhen I make my bean and ham soup, I start by cooking down a stock with the bone from a baked or smoked ham, with my aromatic vegetables. I remove the bone, and add my beans to cook in the stock. Then, add my leftover baked/smoked ham near the end. All that ham needs is to be heated through, since the ham bone (with some residual meat) flavored the soup. \n\nI would do the exact same thing with potatoes. \n\n\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Just to be clear, the USDA states\n\"Some are sold partially cooked or raw. It is important to check the product label to identify how the ham was processed. Partially cooked or raw hams will generally say “cook thoroughly” on the package in addition to displaying cooking directions and a safe handling instructions label. Mar 23, 2023\"\n\nI have not seen hams like that for some time here in Canada but I used to. Never hurts to check the labels.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I used to work in a deli. We had what was called fresh ham. Which was basically a pork roast. We seasoned it and roasted it. It was not smoked just roasted pork. Was very good. We sold a lot of fresh ham sandwiches.\n\n“Hams can be fresh, cured or cured-and-smoked. The term ham refers to the cured leg of pork. A fresh ham would be an uncured leg of pork. The fresh ham will have the term “fresh” in the title of the product. The term fresh means that the product has not been cured in any process.”\n\n\n\n\n\n\n\t\t\t\t\t\tCountry, cured, fresh or smoked ham, what is the difference?\n\t\t\t\t\t\n\nStorage and cooking times can be very different depending on the kind of ham.\n\n\n\n\n\t\t\t\t\twww.canr.msu.edu",
"loss": true,
"prefix": "msmofet:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone into Indian gravy with Naan bread? Recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love Indian curry gravy dipping Naan into it. Anyone have a recipe for the gravy?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " You can try :\nDal Makhni Recipe\nINGREDIENTS:\n• 2 cups of sabut urad daal\n• 1/2 cup kidney beans\n• 2 black cardamom\n• 2 green cardamom\n• 2-3 bay leaves\n• 2 tsp ghee\n• 1/2 cup cream\n• 1 tsp ginger, garlic paste\n• salt to taste\n• a pinch of hing\n• 1/2 tsp garam masala\n• water as required\n• 2 tomatoes\n• 2 tsp butter\n• 1/2 cup curd\n\n\n\nMETHOD:\n1.Soak kidney beans and urad daal in water for 6-7 hours.\n2. Put the whole spices in the cooker and cook until 1 whistle.\n3. Put the daal into the cooker and let it cook on sim gas.\n4. Take a pan and put 2 tsp butter, tomato pury, onion, and dry spices into it.\n5. When it leaves the butter add curd to it and cook it for some time.\n6. Add the above to the daal in the cooker along with the cream and cook it for 2-3 mins and switch off the gas.\n7. Use cream and coriander for garnishing and serve it.\n\n\nYou can also try Shahi Paneer Recipe with Naan.",
"loss": true,
"prefix": "Vai101:"
},
{
"from": "human",
"value": " You might also look for Roti Cannai, a similar idea but more Singapore/Malaysian. I've not conquered making roti, but the Kawan brand frozen Paratha work very well for the purpose.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " Sounds like you just want the sauce, but not the protein per se?\nIn that case I would take any recipe, like chicken tikka massala, and half the amount of chicken, leaving spices & other sauce ingredients the same\n (Or keep chicken amount but double all else)\nAnd you'll have your extra sauce \n\nI actually do this very often ..",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tI love Indian curry gravy dipping Naan into it. Anyone have a recipe for the gravy?\n\t\t\n\n\nHi George! (I grew up on Winnebago St. in Appleton!)\n\nAs a starting point... \n\nWhere did you get the Indian Curry gravy that you like? \n\nTake out? Envelope? Can/jar? Freezer?\n\nWhat was it called?\n\nSearch internet for whatever it is called and look at common ingredients and techniques from at least four different recipes.\n\nThen give it a try in your kitchen!\n\nGood luck",
"loss": true,
"prefix": "SGM Chef:"
},
{
"from": "gpt",
"value": " SGM Chef said:\n\n\n\n\t\t\tHi George! (I grew up on Winnebago St. in Appleton!)\n\nAs a starting point...\n\nWhere did you get the Indian Curry gravy that you like?\n\nTake out? Envelope? Can/jar? Freezer?\n\nWhat was it called?\n\nSearch internet for whatever it is called and look at common ingredients and techniques from at least four different recipes.\n\nThen give it a try in your kitchen!\n\nGood luck\n\t\t\n\n\nExcellent suggestion for finding something likely.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Vai101 said:\n\n\n\n\t\t\tYou can try :\nDal Makhni Recipe\nINGREDIENTS:\n• 2 cups of sabut urad daal\n• 1/2 cup kidney beans\n• 2 black cardamom\n• 2 green cardamom\n• 2-3 bay leaves\n• 2 tsp ghee\n• 1/2 cup cream\n• 1 tsp ginger, garlic paste\n• salt to taste\n• a pinch of hing\n• 1/2 tsp garam masala\n• water as required\n• 2 tomatoes\n• 2 tsp butter\n• 1/2 cup curd\n\n\n\nMETHOD:\n1.Soak kidney beans and urad daal in water for 6-7 hours.\n2. Put the whole spices in the cooker and cook until 1 whistle.\n3. Put the daal into the cooker and let it cook on sim gas.\n4. Take a pan and put 2 tsp butter, tomato pury, onion, and dry spices into it.\n5. When it leaves the butter add curd to it and cook it for some time.\n6. Add the above to the daal in the cooker along with the cream and cook it for 2-3 mins and switch off the gas.\n7. Use cream and coriander for garnishing and serve it.\n\n\nYou can also try Shahi Paneer Recipe with Naan.\n\t\t\n\n\nI love naan bread at Indian restaurants and would love to make some at home. The first recipe I tried was basically like a pizza dough it was OK but not like the restaurant naan. Then I found one from Madhur Jaffrey. It had no yeast, instead used baking powder, baking soda, yoghurt and egg. I thought that it should be authentic so tried it tonight. It looked more like naan but it tasted like scones. Has anyone got a tried and true recipe for me?",
"loss": true,
"prefix": "gelberoroy:"
},
{
"from": "gpt",
"value": " What type of naan are you trying to duplicate from the restaurant? As you've already tried, there are many with yeast, and without, and there are some with different flours, and many with garlic added, and black sesame seeds are often pressed into them. And a traditional method of cooking is using a tandoor - something sometimes approximated by cooking on cast iron, and then tossing the naan on an open flame briefly. My favorite naan is the butter naan, with the yeast, usually with half the atta flour and half unbleached. Here's a source for some recipes - maybe you'll see something that makes you think of what you are trying to duplicate.\n\n\n\t\t\thttps://www.tarladalal.com/RecipeSearch.aspx?rec=1&term=Naan",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Struggling to cream butter/sugar in Kitchenaid",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " View attachment 68730View attachment 68731\nI love my KitchenAid, but I find that even with bowl scraper beaters, my butter still \"pools\" at the bottom of the bowl. Shown is 1 stick (1/2 cup) butter creaming about 1 minute with and without 3/4 cup sugar, and it always collects to where the beaters can't reach. I've tried softening the butter to almost melted stage, heating the bowl, etc. (which other people say work, but it doesn't work for me.). I am using the traditional lift head KitchenAid mixer, 5 QT bowl, and flex edge beater. I softened 4 oz. (1/2 cup or 1 stick) butter and combined it with 3/4 cup sugar, as per cookie recipe, but it still doesn't beat well. Am I missing something? Am I supposed to be using more butter? Any advice?\n\nI've abandoned my KitchenAid in the past in favor of handheld beaters (for cookies and cakes, etc.), but I'm certain my KitchenAid should be able to do this task.",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " Mixer picture.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "human",
"value": " I use the whisk - slightly softened butter.\njust keep on cranking.\n\n'pooled' on the bottom is veddy indicative of something else wrong . . .",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " You'll need to lower the beater. You'll have to look it up, but I think it is a screw right under where the top of the KA goes up, at the hinge area. Turning it right does one thing left does the opposite.\nHere's a link: https://www.kitchenaid.com/pinch-of-help/stand-mixers/how-to-adjust-stand-mixer.html",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tYou'll need to lower the beater. You'll have to look it up, but I think it is a screw right under where the top of the KA goes up, at the hinge area. Turning it right does one thing left does the opposite.\nHere's a link: https://www.kitchenaid.com/pinch-of-help/stand-mixers/how-to-adjust-stand-mixer.html\n\n\n\nThis! \n\nYour owners manual should have instructions. Also, I'll bet there is a YouTube video on the topic.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " It seems to work! After tinkering for 30 minutes, I can now cream butter fine! Thanks everybody!",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Beurre Blanc Vs. Hollandaise Sauce",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Beurre Blanc Vs. Hollandaise Sauce\n\nSo you're standing in your kitchen, pondering over which sauce to whip up to accompany that succulent piece of fish or those perfectly poached eggs. Beurre Blanc or Hollandaise Sauce? Two French classics, both rich, creamy, and oh-so-decadent. But what sets them apart? Let's dive into the delectable world of sauces and unravel the mysteries of Beurre Blanc and Hollandaise.\n\nBeurre Blanc\n\nImagine strolling through the charming streets of Nantes, France, where Beurre Blanc was born. This velvety sauce is like a fine silk scarf, draping elegantly over your seafood dishes. Its journey begins with a reduction of white wine, vinegar, and shallots – a symphony of flavors dancing in your pan.\n\nHow to Make Beurre Blanc\n\n1. Reduce and Infuse: In a saucepan, let the white wine, vinegar, and shallots mingle until they're nearly dry. It's like they're whispering secrets to each other, creating a tantalizing base for your sauce.\n\n2. Butter Up: Now comes the magic. Whisk in those glorious cubes of butter, one by one, until they surrender into a creamy emulsion. It's a delicate dance of heat and butter, where too much or too little could throw off the balance.\n\n3. Season to Perfection: Sprinkle in a pinch of salt and pepper to elevate the flavors. You could even get fancy and toss in some herbs or spices for a little extra flair.\n\n4. Serve Warm: Beurre Blanc likes to be the center of attention, so serve it warm, ensuring its components stay harmoniously emulsified.\n\nHollandaise Sauce\n\nAh, Hollandaise sauce – the golden crown atop your Eggs Benedict or seafood extravaganza. It's like the starlet of the sauce world, stealing hearts with its luscious texture and tangy zest.\n\nCrafting the Perfect Hollandaise\n\n- Yolk Love: Separate those egg yolks with care, for they are the heart and soul of your sauce. Whisk them together with lemon juice, salt, and a splash of water, creating a bright and zesty foundation.\n\n- Butter Me Up: Now, here's where the magic happens. Gently melt your butter and drizzle it into the egg yolk mixture, whisking all the while. It's a slow and steady process, ensuring that velvety emulsion forms without a hitch.\n\n- Season to Taste: Don't forget to sprinkle in some seasoning – perhaps a dash of paprika, a pinch of white pepper, or a hint of garlic powder. Let your taste buds be your guide.\n\n- Keep it Warm: Hollandaise sauce doesn't like to be kept waiting. Serve it warm, basking in its golden glory, and watch as it transforms your dish into a culinary masterpiece.\n\nBeurre Blanc Vs. Hollandaise Sauce\n\nSo, which sauce reigns supreme? It's a tough call, my friend. Beurre Blanc charms with its delicate balance of wine and shallots, while Hollandaise captivates with its velvety texture and lemony kick.\n\nBeurre Blanc:\n\n- Pros: Elegant flavor profile, perfect for seafood dishes, versatile in its seasoning options.\n- Cons: Requires careful attention to achieve the desired emulsion, can be tricky for beginners.\n\nHollandaise Sauce:\n\n- Pros: Luxuriously creamy texture, pairs beautifully with eggs and seafood, relatively straightforward to make.\n- Cons: Prone to breaking if overheated, requires constant whisking for emulsification.\n\nIn the end, it all boils down to personal preference and the dish you're serving. Whether you opt for the refined allure of Beurre Blanc or the decadent splendor of Hollandaise Sauce, one thing's for sure – your taste buds are in for a treat. So go ahead, don your chef's hat, and let the saucy showdown begin!",
"loss": false,
"prefix": "sarah02:"
},
{
"from": "gpt",
"value": " You said it! Personal preference. Hollandaise for me. When I worked for Marriott, they did it in a blender, using much warmer butter and no cooking of the yolks. It was OK, but I still do the wire whip, mixing bowl method. I also like making variations for specific dishes. Roasted garlic, Toasted Hazelnut, Brown butter, adding fresh herbs, etc. Always Classic for Eggs Benedict though. \n\nI use a cousin to Beurre Blanc by mounting sautéed Mushrooms, deglazed with Dry Sherry, with butter, using same technique.",
"loss": true,
"prefix": "SGM Chef:"
},
{
"from": "human",
"value": " Two of my favorites. Part of my journey and early apprenticeship was sauce making and held the position of Saucier in a few kitchens many years ago. There's also many variations for both sauces. There's not a lot of room for error with these sauces and it's very easy to tell the difference between the well made from someone that doesn't have a deft hand and if these are not made with love which is just another word for caring, it does shows. imo",
"loss": true,
"prefix": "pictonguy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best pasta recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello! I was wondering about make some unusuall pasta dish. If you have any intresting ideas, go ahead and comment",
"loss": false,
"prefix": "BarteqZ:"
},
{
"from": "gpt",
"value": " Ummm, prawns could be. Cream souce with parsley and lime... and that's it",
"loss": true,
"prefix": "Jonatan98:"
},
{
"from": "human",
"value": " Absolutely! One of my favorite pasta dishes is spaghetti aglio e olio with anchovies and broccoli. It's super easy to make: just cook spaghetti until al dente, sauté minced garlic and anchovies in olive oil until fragrant, then toss in cooked broccoli florets. Mix everything with the pasta, add a squeeze of lemon juice, and voila!",
"loss": true,
"prefix": "EllianaHopkins:"
},
{
"from": "gpt",
"value": " EllianaHopkins said:\n\n\n\n\t\t\tAbsolutely! One of my favorite pasta dishes is spaghetti aglio e olio with anchovies and broccoli. It's super easy to make: just cook spaghetti until al dente, sauté minced garlic and anchovies in olive oil until fragrant, then toss in cooked broccoli florets. Mix everything with the pasta, add a squeeze of lemon juice, and voila!\n\t\t\n\n\nAnd if you're looking for a special pasta shape, I highly recommend trying Paccheri pasta. Paccheri pasta is a large, tube-shaped pasta from Southern Italy, great for hearty sauces or stuffed dishes like ricotta and spinach. It's my favorite! Check it out at mklibrary.com.",
"loss": true,
"prefix": "EllianaHopkins:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Finding the Right Paper for Your Air Fryer",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Recently, there has been a lot of talk in our cooking community about which paper is best for using in air fryers. Some people really like parchment paper, while others think wax paper is okay. \n\nHowever, some people caution against using certain papers at all because they might have health risks. \n\nThis has left many of us confused, trying to figure out what's safe and what's not. Could we please get some expert advice on this? Let's clear the air (fryer)!",
"loss": false,
"prefix": "GaryHyslop:"
},
{
"from": "gpt",
"value": " I don't use any paper in my air fryer. What is the purpose?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tI don't use any paper in my air fryer. What is the purpose?\n\t\t\n\n\nMe either. I do line the drip pan with foil sheets but that's it.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Roll_Bones said:\n\n\n\n\t\t\tMe either. I do line the drip pan with foil sheets but that's it.\n\t\t\n\n\nI line it with a silicone baking mat.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Using any paper in air fryers can pose a health risk. When you heat the paper, it releases harmful substances. These substances can end up in your food and have a negative impact on your body.",
"loss": true,
"prefix": "jazzerlord:"
},
{
"from": "gpt",
"value": " jazzerlord said:\n\n\n\n\t\t\tUsing any paper in air fryers can pose a health risk. When you heat the paper, it releases harmful substances. These substances can end up in your food and have a negative impact on your body.\n\t\t\n\n\nthinks to be worried. so you not use any paper in air fryer",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "human",
"value": " Why would you use anything at all? I don't have an air fryer but I still can't see how the air would circulate if you are blocking it with paper or anything else. What is the purpose? \nAnyhow parchment paper is safe in oven up to 450 so I don't see that as a problem. After that it starts to char - just like your steak and vegies on the grill. That's not good for you either but millions still do it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Don't use waxed paper. The wax will melt and get on your food and on your air fryer. It could even catch on fire. Waxed paper is not meant to be heated when used with food. It's good for wrapping food. Leftover waxed paper is good for starting a fire. We used to do that in the Girl Sprouts.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " We have an air fryer that was thrust upon us by a fan of AF. We used it a bit then set it aside. When we did use it, I just put the pull-out bucket and the insert into the DW and let it go. Never saw a need to line it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " You defeat the whole purpose of an air fryer if you put paper on the bottom.\n\nIt’s a convection oven that cooks fast and evenly by circulating hot air all around the food.\n\nYou should never block air flow in an air fryer. Otherwise it’s basically just a toaster oven.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tYou defeat the whole purpose of an air fryer if you put paper on the bottom.\n\nIt’s a convection oven that cooks fast and evenly by circulating hot air all around the food.\n\nYou should never block air flow in an air fryer. Otherwise it’s basically just a toaster oven.\n\t\t\n\n\n\nPrecisely, as above.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " When it comes to using paper in air fryers, the choice between parchment paper and wax paper is crucial. Parchment paper is the preferred and safer option.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCan Parchment Paper Go In The Air Fryer?\n\t\t\t\t\t\n\nLearn whether parchment paper is safe for your air fryer, and master the art of cooking with confidence. Get expert tips and tricks for a flawless culinary experience without compromising your appliance.\n\n\n\n\n\t\t\t\t\tcustomparchmentpaper.com",
"loss": true,
"prefix": "Matthews:"
},
{
"from": "human",
"value": " Matthews said:\n\n\n\n\t\t\tWhen it comes to using paper in air fryers, the choice between parchment paper and wax paper is crucial. Parchment paper is the preferred and safer option.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCan Parchment Paper Go In The Air Fryer?\n\t\t\t\t\t\n\nLearn whether parchment paper is safe for your air fryer, and master the art of cooking with confidence. Get expert tips and tricks for a flawless culinary experience without compromising your appliance.\n\n\n\n\n\t\t\t\t\tcustomparchmentpaper.com\n\t\t\t\t\n\n\n\n\n\n\nI still don't understand the purpose of using any kind of paper in an air fryer. It blocks the airflow that makes the appliance so effective.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " U\n\n\nGotGarlic said:\n\n\n\n\t\t\tI still don't understand the purpose of using any kind of paper in an air fryer. It blocks the airflow that makes the appliance so effective.\n\t\t\n\n\n\nse of paper in air fryer is helpful for easy cleanup and prevent food from sticking. Paper doesn't block air entirely if you use if correctly.",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "human",
"value": " GaryHyslop said:\n\n\n\n\t\t\tPaper doesn't block air entirely if you use if correctly.\n\t\t\n\n\nyes! agree",
"loss": true,
"prefix": "Matthews:"
},
{
"from": "gpt",
"value": " GaryHyslop said:\n\n\n\n\t\t\tRecently, there has been a lot of talk in our cooking community about which paper is best for using in air fryers. Some people really like parchment paper, while others think wax paper is okay.\n\nHowever, some people caution against using certain papers at all because they might have health risks.\n\nThis has left many of us confused, trying to figure out what's safe and what's not. Could we please get some expert advice on this? Let's clear the air (fryer)!\n\t\t\n\n\nIt never occurred to me to use any kind of paper in a cooking utensil that can heat up to 400 degrees",
"loss": true,
"prefix": "Oldvine:"
},
{
"from": "human",
"value": " My AF is non-stick coated. Sticking wasn't an issue.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " GaryHyslop said:\n\n\n\n\t\t\tU\n\n\nse of paper in air fryer is helpful for easy cleanup and prevent food from sticking. Paper doesn't block air entirely if you use if correctly.\n\t\t\n\n\nI use a non-stick spray for easy cleanup and to prevent sticking. And I try to minimize the use of single-use items in my kitchen, so I'm okay with washing things in the dishwasher or by hand.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GaryHyslop said:\n\n\n\n\t\t\tU\n\n\nse of paper in air fryer is helpful for easy cleanup and prevent food from sticking. Paper doesn't block air entirely if you use if correctly.\n\t\t\n\n\nBut it does block air and defeats the entire purpose of a convection oven.",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best Techniques for Lining a Round Cake Pan",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " In the cooking forum community, members often discuss various techniques for lining a round cake pan to ensure their cakes come out perfectly every time. The main challenge is finding a method that prevents sticking, allows for easy removal, and maintains the cake's shape. Common solutions include using parchment paper, butter and flour, or specialized baking sprays. \n\nMembers share their tips, favorite products, and experiences with different methods, seeking advice on which technique yields the best results for different types of cakes.",
"loss": false,
"prefix": "Matthews:"
},
{
"from": "gpt",
"value": " Baker's Joy spray",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " For some recipes I use butter. It tastes better than oil or spray stuff and seems to release easier than other options.\n\nWhen called for, I use parchment. Once I got the hang of how to cut a circle of parchment, It's easy peasy.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I don’t bake much anymore but I have good results with a squirt of cooking spray and a tablespoon of flour, cake mix, cocoa, etc… tossed into the pan and tapped around to coat the bottom of the pan, invert the pan and dump the excess before adding the batter. Starting with an impeccably clean pan is also important. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tParchment Paper - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin demonstrates how to work with parchment paper.\n\n\n\n\n\t\t\t\t\tjp.foundation\n\t\t\t\t\n\n\n\n\nThis Miracle Pan Release recipe is similar to Baker's Joy spray.\n\n½ cup all-purpose flour\n½ cup vegetable shortening\n½ cup vegetable oil\n\nBeat with a hand mixer until fluffy and smooth.\nStore in the pantry or refrigerate.\nUse within a couple of months.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " For a pie or cake pan I use parchment.\nmethod 1: cut a square a little bigger than the pan. Cut from the 4 corners and 4 sides towards the middle 3 inches from center.\nMethod 2: cut a square a little bigger than the pan. Crumble the paper into a small fist, flatten the paper. Mold it into the pan, it won't be perfect but it will work fine. \nPour or spoon the batter into the middle of the pan.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Mathew, was there a question in your post? \nAre you looking for other ideas?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Sometimes, I will flip the pan over and mold the parchment to the bottom making the creases very visible. Then I cut around the creases. It's pretty spot on for size when I do this.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " My mother used to trace the pan on wax paper with a pencil and then cut out the circle with scissors. \n\nI just grease the pan, then coat it with sugar. Sugar melts as the cake bakes and doesn't leave any ugly white mess like flour does, which is especially disgusting on a chocolate cake.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\nMathew, was there a question in your post?\nAre you looking for other ideas?\n\t\t\n\n\nI wants tips and trip also want to know forum community experience",
"loss": true,
"prefix": "Matthews:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tMy mother used to trace the pan on wax paper with a pencil and then cut out the circle with scissors.\n\nI just grease the pan, then coat it with sugar. Sugar melts as the cake bakes and doesn't leave any ugly white mess like flour does, which is especially disgusting on a chocolate cake.\n\t\t\n\n\nThe cake release easy? The sugar doesn't stick to pan? \nIn the past when making chocolate cake I've buttered my pan then dusted with cocoa powder.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tThe cake release easy? The sugar doesn't stick to pan?\n\t\t\n\n\nI've never had a problem with sticking, probably because the sides of the cake always pulls away from the pan.\n\n\nmsmofet said:\n\n\n\n\t\t\tIn the past when making chocolate cake I've buttered my pan then dusted with cocoa powder.\n\t\t\n\n\nThat sounds like a good idea, for chocolate cakes.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I'd recommend cutting a round shape out of parchment paper and placing it inside the mold before pouring in the batter. This helps prevent sticking and makes it easy to remove the cake after baking.",
"loss": true,
"prefix": "knowledge keeper:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: v8 juice----pros and cons",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is it a healthy way to get veggies nutrients? Of course there is no Ruffage. Whats your opinion?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I love V8 juice. I drink it and cook with it and make it into bloody marys",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " As for healthy, just watch out for the regular V8, it is a sodium bomb. I only drink the lower-sodium version, and it tastes fine. Adding vodka probably isn't doctor recommended. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Just make a tomato vegetable smoothie and you'll get your roughage. Add an 1/2 of an apple for sweetness, a little bit of carrot, a red bell pepper, maybe a little green onion, some celery, salt to taste. A little hot sauce might be good.\nEat real food.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " In the summer I make gazpacho with all the veggies from the garden. I freeze it in empty water bottles and have been drinking it all winter. I do have small cans of v8 I bring with me to work for lunch. Its better than drinking soda or some of those artificial drinks.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I think V8 is a healthy way to get some of your veg. Just remember what CD said about the salt. I think making your own mix with fresh veg would be even healthier.\n\nI don't know where you got the idea that there isn't fibre (roughage) in V8. It's thick. They put whole veggies in and don't filter away the fibre. It is possible to make fruit juices and veggie juices that have had their fibre filtered out. Think of how thick V8 is compared with apple juice. That's because of the fibre in the V8.\n\nBTW, what I wrote about the fibre content applies to the standard, spicy, low sodium, and organic versions of V8. Not necessarily to the other fruit and/or veggie beverages made under the V8 banner.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Yeah, there is fiber, although not nearly as much. I'm not a fan of V8 and when I make something similar I just make something refreshing using the veg I want, it's a little too acidic for my liking and if I'm want some acid I'll use fresh lime or lemon or maybe a sherry vinegar.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI think V8 is a healthy way to get some of your veg. Just remember what CD said about the salt. I think making your own mix with fresh veg would be even healthier.\n\nI don't know where you got the idea that there isn't fibre (roughage) in V8. It's thick. They put whole veggies in and don't filter away the fibre. It is possible to make fruit juices and veggie juices that have had their fibre filtered out. Think of how thick V8 is compared with apple juice. That's because of the fibre in the V8.\n\nBTW, what I wrote about the fibre content applies to the standard, spicy, low sodium, and organic versions of V8. Not necessarily to the other fruit and/or veggie beverages made under the V8 banner.\n\t\t\n\n\n\nThe Simply brand of juices makes an unfiltered apple juice that is wonderful. It is like drinking a glass of apple pie. I'm not sure of the healthy aspect of it, but I love the taste.\n\nLike Larry said, real juices can't be any worse for you than sodas. Just avoid anything that says \"Juice Cocktail.\" That's basically non-carbonated soda.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I'm a big fan of V-8 juice. It's more healthful than some of the doctored fruit drinks you can get today.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tJust make a tomato vegetable smoothie and you'll get your roughage. Add an 1/2 of an apple for sweetness, a little bit of carrot, a red bell pepper, maybe a little green onion, some celery, salt to taste. A little hot sauce might be good.\nEat real food.\n\t\t\n\n\nSounds worth trying",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I've tried V8 juice, and on the bright side, it's convenient and provides a good mix of vegetables in one drink. It's an easy way to get some nutrients, especially if you're busy or not great at eating enough veggies. However, one of the downsides is the high sodium content in many versions, which isn't ideal if you're watching your salt intake.\nI've switched to barley grass juice powder. It's packed with nutrients, has a cleaner taste, and I feel like it's a more natural option. This powder is rich in vitamins, minerals, and antioxidants, which can help you boost your energy levels and overall health. It's also low in calories and free from added sugars or artificial ingredients. Mixing it with water or adding it to smoothies has become a daily habit for me.\nWhile V8 juice can be a quick solution for some, I find that barley grass juice powder offers more benefits without the drawbacks of added sodium and preservatives.",
"loss": true,
"prefix": "EvieVaughn:"
},
{
"from": "gpt",
"value": " I drink V-8 because it’s convenient and lower in carbs so it doesn’t spike my blood sugar.\n\nIt makes great Spanish rice!\n\nI also heat it in the microwave as a simple tomato soup without the starchy fillers in cream of tomato soup.\n\nMy biggest concern is how long I can keep an open bottle in the refrigerator.\n\nI limit it to a week or ten days and use any that remains in a pot of clean out the fridge soup.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tMy biggest concern is how long I can keep an open bottle in the refrigerator.\n\nI limit it to a week or ten days and use any that remains in a pot of clean out the fridge soup.\n\t\t\n\n\n\nI buy the single serving bottles, for that very reason. I can keep those in the fridge for months. I do like V8 Juice, but not everyday. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " EvieVaughn said:\n\n\n\n\t\t\tI've tried V8 juice, and on the bright side, it's convenient and provides a good mix of vegetables in one drink. It's an easy way to get some nutrients, especially if you're busy or not great at eating enough veggies. However, one of the downsides is the high sodium content in many versions, which isn't ideal if you're watching your salt intake.\nI've switched to barley grass juice powder. It's packed with nutrients, has a cleaner taste, and I feel like it's a more natural option. This powder is rich in vitamins, minerals, and antioxidants, which can help you boost your energy levels and overall health. It's also low in calories and free from added sugars or artificial ingredients. Mixing it with water or adding it to smoothies has become a daily habit for me.\nWhile V8 juice can be a quick solution for some, I find that barley grass juice powder offers more benefits without the drawbacks of added sodium and preservatives.\n\t\t\n\n\n\nI did a quick search, and there are recipes on the web for copycat V8. That way, you can control what's in it.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat V8 Juice\n\t\t\t\t\t\n\nThis V8 drink recipe is made with tomatoes, celery, onion, bell pepper, beet, carrot, and garlic juice flavored with Worcestershire and horseradish.\n\n\n\n\n\t\t\t\t\twww.allrecipes.com\n\t\t\t\t\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tIn the summer I make gazpacho with all the veggies from the garden. I freeze it in empty water bottles and have been drinking it all winter. I do have small cans of v8 I bring with me to work for lunch. Its better than drinking soda or some of those artificial drinks.\n\t\t\n\n\nthat's such a good idea if you have freezer space.\nOne year we had a glut of tomatoes and I was canning over 100 qts of thick sauce. Instead of cooking the sauce for a really long time I spooned off the liquid on top and made sauce. I pressure canned the tomato liquid. We drank all of that during winter and it was only a by product of the sauce. \n@EvieVaughn When greens are in short supply or super expensive (like now in our grocery store), barley grass powder sounds like a handy thing to have around. I looked at some other powders too. https://nuts.com/cookingbaking/powders/plant-powders/",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I'm not a fan, except in a bloody mary \n\nBit off topic, but one of the coutries I got to fot work, there were roadside stalls doing juice.\nPure juice.\nThey would clean 2 or 3 mango's or a pineapple. Throw it in the juicer and that was it!\nI quite often had a liquid lunch there (non alcoholic version)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I love to drink v8 Juice. so stay healthy.",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tI'm not a fan, except in a bloody mary \n\nBit off topic, but one of the coutries I got to fot work, there were roadside stalls doing juice.\nPure juice.\nThey would clean 2 or 3 mango's or a pineapple. Throw it in the juicer and that was it!\nI quite often had a liquid lunch there (non alcoholic version) \n\n\n\nThere's a name for a Bloody Mary made with V-8 juice, at least in Quebec. It's a bloody granola. Granola being a slang expression for \"health food fanatic\".",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tThere's a name for a Bloody Mary made with V-8 juice, at least in Quebec. It's a bloody granola. Granola being a slang expression for \"health food fanatic\".\n\t\t\n\n\n\nI tried a Bloody Mary a couple of times, and just couldn't drink one. They made me gag. At first I thought it was the Worcestershire, but later discovered that I couldn't even drink just vodka and tomato juice alone. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tI tried a Bloody Mary a couple of times, and just couldn't drink one. They made me gag. At first I thought it was the Worcestershire, but later discovered that I couldn't even drink just vodka and tomato juice alone.\n\nCD\n\t\t\n\n\nIs it the juice or the vodka? If it's the vodka, you could try a Bloody Maria. Same thing as a Bloody Mary, but with tequila.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lion's Mane Mushrooms",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My Lion's Mane shrooms have been harvested. In the past I've pan fried them basted with BBQ sauce. I also made Lion's Mane ' Crab Cakes' ( which I'm actually in the process of making again since I have so many), but the other day I tried something else. I put them on a lightly oiled panini press, a little salt and pepper then pressed them to about 1/4 an inch. I then breaded them with Just egg and seasoned panic bread crumbs. Once coated, I pan fried them until crispy. They were like little mushroom nuggets. I made a mustard/ mayo sauce to dip in. Came out very well.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Do you squeeze the moisture out of them before you start?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tDo you squeeze the moisture out of them before you start?\n\t\t\n\n\nNo. believe it or not, there is little moisture . They are very spongy, so they compress pretty easily. ive seen people press them by cooking them In a Cast Iron pan, with another on top. It's more convenient for me to just put it in a panini press. Takes a few minutes. Lightly oiled. \n\n In my opinion, they need something else after the press. Their flavor is a mild mushroom with a hint of seafood flavor. Initial consistency is like a sponge. After pressing its gets more of a rubbery-mushroom texture, with layers. If fried( after pressing) they develop a slight crisp to them. If ripped into pieces (when fresh before pressing) it theoretically resembles crab meat cause of the flaky-ness , which I'm taking their word for as I've never had crab before.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Hmm, I read about squeezing out the moisture, so I tried. I was startled by the amount of moisture that came out of the lion's mane mushrooms I had. It might have been because they had been in my fridge for a while.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Possible. From my experience, it was minimal. Definitely significantly less than other mushrooms Ive dealt with. I grew them myself, so they couldn't have been any fresher. Not sure if that makes a difference or not.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I thought so too Larry. The one (and only) time I grew and cooked them, they were not at all the same moisture content of others.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Lion’s Mane mushrooms are really important in Thai cuisine. I never have squeezed the moisture out of them, for reasons actually unknown. I just like them as they come.\nThey are quite expensive here in Australia",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " When I watched a video on frying mushrooms (not lions mane in particular), there was pressing going on. It was not for moisture reasons. I believe it was to compress the foamy texture and give it a more meat-like texture.\nTofu does the same. If you freeze it then thaw (even more than once), squeeze it out, it is quite foamy leaving room to suck up the marinade. If you press it for a long period of time it will be denser and more meat-like as well.\n@larry_stewart I love seeing pictures of your mushrooms and all the step by step and environmental things you do for them! It's quite an art.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tWhen I watched a video on frying mushrooms (not lions mane in particular), there was pressing going on. It was not for moisture reasons. I believe it was to compress the foamy texture and give it a more meat-like texture.\nTofu does the same. If you freeze it then thaw (even more than once), squeeze it out, it is quite foamy leaving room to suck up the marinade. If you press it for a long period of time it will be denser and more meat-like as well.\n@larry_stewart I love seeing pictures of your mushrooms and all the step by step and environmental things you do for them! It's quite an art.\n\t\t\n\n\nWith the lions Mane, pressing definitely is for texture purposes. Prior to pressing its like a pom pom, very soft and airy. After pressing, has more of a ' meaty' texture. Because of all the layers, it creates a flakiness when pressed .",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Just picked my second flush of Lion's Mane Shrooms. For those who have never heard of them, cooked with them, or even had them in your hands, I took a few pics so you can get a better idea of their consistency. The mushroom is not dense at all. It's like a pom pom. Each individual ' pom pom' could range from the size of a golf ball to the size of a small head of Cauliflower. The outer part is flakey, with thin fronds/ extensions that are anywhere from a mm to a cm. There is another variety similar where these extensions could get even longer. Mine are a little over grown, thats why the pics show them on the longer side. Just beneath these extensions are stems, which too me resemble the inside structure of a cauliflower, yet a lot less dense ( even less dens than the typical white button mushroom). Because they are so spongy, they can be compressed easily. And because of all these little extensions, when compressed they form multiple layers creating a firm, but flakey consistency. When they are torn apart, you kinda get a dual consistency. The light , flakey outside with a slightly more firm inside. They have a subtle mushroom flavor, some say with a hint of a seafood-like flavor. Last week I pressed them in the panini press ,coated with pano and make little mushroom bites. Today, I ripped them into little pieces, added mayo, egg, onions, mustard, panko bread crumbs, lemon, some other herbs and spices and made vegan ' crab cakes'. ( vegan mayo and just egg with a pinch of black salt). The outer part creates the flakiness and the inner part gives it a little bit of bite and chew.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " They look absolutely scrumptious. I would dearly love to try them again. Providing of course, I can find them \"up here\" at a reasonable cost. I know they will be expensive but Not going to pay an arm nor a leg.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tThey look absolutely scrumptious. I would dearly love to try them again. Providing of course, I can find them \"up here\" at a reasonable cost. I know they will be expensive but Not going to pay an arm nor a leg.\n\t\t\n\n\nI don't blame you. They're fun to play and experiment with, but all in all, just an expensive weird looking mushroom. The only place I have seen them for sale was at Whole Foods, and it was a ridiculous price.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Thanks for the detailed descriptions, Larry.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " @larry_stewart - they definitely give a beautiful umami. If you are wanting to create authentic Thai food, they are absolutely worth the effort to find.\nA great many cookbooks about Asian food will tell you that you can substitute all kinds of ingredients, because Asian cooks themselves do this. That’s true. Food in Asian countries is dependent on what you can find, a lot of dishes are very regional due to availability of different ingredients.\nFor us, now in a “global village” a wide variety of ingredients are available to us with a bit of effort.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " another mushroom steak video with different ideas for how-to and marinades. They looked like raw meat before grilling, so cool.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any way to make cottage cheese tasteful?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " salt",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Fresh full fat cottage cheese has a ‘clean’ taste.\n\nIf the cottage cheese is getting a bit ripe I use it in a baked macaroni dish or vegetable gratin.\n\nIMO some of the low fat or no fat versions aren’t all that tasty.\n\nYou can always mask the flavor with fruit or various seasonings but if that’s the only solution I would pass and find something else to eat.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " I ditto the low fat and no fat versions - yech... ka ka...\nWhen are you having it? Lunch... put it on some lettuce with some dressing - ranch, italian,...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Just mix in some fresh fruit.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tsalt\n\t\t\n\n\nThat was my first thought too. I have made cottage cheese and it was bland, bland, bland until we added a little bit of salt. Amazing difference.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Put the CC on a salad of crisp greens for some texture, then do the Texas thing, and add hot sauce. We Texans can eat just about anything, as long as we have some good hot sauce on hand. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tThat was my first thought too. I have made cottage cheese and it was bland, bland, bland until we added a little bit of salt. Amazing difference.\n\t\t\n\n\nYeah for sure. I make quite a a bit of my own cheeses and cottage, ricotta and paneer are the ones I make the most. I have some cottage cheese in the fridge I made recently and just finished a herb paneer, need to make more, lol.\n\nBTW I don't add salt to the recipe I just add before I eat it and I always use a seas salt like Maldons which is my go to everyday salt along with course Himalayan in my salt mill and if I want to get fancy I'll use Carmargue Fleur de Sel.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I like to mix it with some jelly. Cup of tea in the morning with some sweet cottage cheese. Yum.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\n\n\n\t\t\tI like to mix it with some jelly. Cup of tea in the morning with some sweet cottage cheese. Yum.\n\t\t\n\n\n\nThat sounds good. Do you use smooth jelly, or something with chunks, like preserves?\n\nCC combines well with diced fruits, too. Diced apple is good. It is as much a texture thing as flavor. The texture of plain CC is not appealing to me. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Although there are many renditions on google - this is the one I came across and will be trying soon... Cottage Cheese Wrap\nmixed with an egg and used to 'wrap' up anything you want!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " You can enhance the taste of cottage by adding various mix-ins. For example: sugar, honey, vanilla, fruits, and berries. This will add notes of sweetness and freshness to the cottage",
"loss": true,
"prefix": "knowledge keeper:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tThat sounds good. Do you use smooth jelly, or something with chunks, like preserves?\n\nCC combines well with diced fruits, too. Diced apple is good. It is as much a texture thing as flavor. The texture of plain CC is not appealing to me.\n\nCD\n\t\t\n\n\nI make my own preserves/jellies, so whatever I grab, that's what goes in. As far as fruits, that is also a great idea. I love to add banana chunks. Kind of matches the soft texture and adds sweetness.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\t?\n\t\t\n\n\nNo",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tNo\n\t\t\n\n\num, I agree.\nI used to eat it scooped up with potato chips, but then that fell away and I just ate the potato chips.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Like it with fruit, too, especially canned sliced peaches.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Katie H said:\n\n\n\n\t\t\tLike it with fruit, too, especially canned sliced peaches.\n\t\t\n\n\n\nMy mom used to serve it with canned halved pears. It was pretty good, but I like the crunch factor of fresh fruit with CC. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I think it tastes okay with fruit. I just can't get enthusiastic enough about that to do that at home.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I used to be able to get it in single serving sizes - great for single people, lunches and snacking. Haven't looked lately -",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I’ll happily eat it without garnish!",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ideas for beautiful figs",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " For a present this year I received 1 lb of dry figs. They are pliable, and big (close to golf ball size). Cut open they have the lovely tan outside, and inside the darker seeded area. \nAny ideas of how to use them to make the most of them?",
"loss": false,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I would make a fig paste or jam similar to date paste.\n\nMy mind always runs to sweets. I would probably make fig bars, cookies, etc.. \n\nHere are a couple ideas.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tFig Bars\n\t\t\t\t\t\n\nLooking for a delicious dessert? Enjoy these fig bars topped with nuts and oats.\n\n\n\n\t\t\t\t\twww.bettycrocker.com\n\t\t\t\t\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tFig Jam and Walnut Rugelach Recipe\n\t\t\t\t\t\n\nThis Rugelach Recipe is packed with delicious Fall flavors thanks to the fig jam and cinnamon walnut rugelach filling. They are perfect as holiday cookies.\n\n\n\n\n\t\t\t\t\twildwildwhisk.com",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Make this FROG (Figs Raspberries Orange Ginger) Jam: https://www.branappetit.com/2011/09/06/frog-jam/\n\nIt calls for fresh figs, but you can rehydrate dried ones and use them.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Fig bars! Fig bars!!!! And, if delicious, post the recipe!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I had bought a fig tree just before I moved. Unfortunately it did not survive. But at barely 3 ft tall (including pot) it still managed, during it's short life, to give me 3 figs.\nSeriously thinking to get another but not sure I can look after it during the winters. I was thinking of gifting a niece here. She has a great green thumb and the space.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Yeah, hard to beat a good fig bar.\n\nRecently I've been making vegetable samosa with a tamarind and fig dipping sauce. But any type of cake or cookie recipe works. I like oatmeal and fig cookies almost as much as I like fig bars. I've made some pretty good jams with figs over the years as well. I suspect there's a few decent vegan cheeses that would go with figs, but goat and blue cheese for the rest of us is a match made in heaven imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tFor a present this year I received 1 lb of dry figs. They are pliable, and big (close to golf ball size). Cut open they have the lovely tan outside, and inside the darker seeded area.\nAny ideas of how to use them to make the most of them?\n\t\t\n\n\n\nI like \"munching\" dried figs as a snack, I eat those instead of reaching out for an unhealthy chocolate bar, like I used to.",
"loss": true,
"prefix": "Meryl:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI had bought a fig tree just before I moved. Unfortunately it did not survive. But at barely 3 ft tall (including pot) it still managed, during it's short life, to give me 3 figs.\nSeriously thinking to get another but not sure I can look after it during the winters. I was thinking of gifting a niece here. She has a great green thumb and the space.\n\t\t\n\n\n\nFig trees are indigenous trees down here in our Mediterranean climate. We have three enormous trees on our land, over 30 years old. One is probably 50. They don't need any special care, just some pruning. We don't eat them much, though (I prefer dried figs but haven't got the patience, neither the height to pick them anyway). You need a ladder, but the land is slopy and difficult to stabilise a ladder safely, so I just pick the ones on low branches and take some to my 90 yr-old dad who loves them. They should be gathered as soon as they are ripe, and if you are not quick enough, the wasps eat them all up, or they rot, or the wind makes them fall to the ground and end up squashed, not good for eating. \nI wouldn't know how to look after a fig tree in colder climates, maybe in a greenhouse, or keeping it covered in the Winter. You can keep it inside in a pot when it's small, but these trees grow immensely and will eventually need to be replanted outside on the land or in the garden, if either is possible for you.\nGood luck.",
"loss": true,
"prefix": "Meryl:"
},
{
"from": "human",
"value": " Stuff them with ricotta or soft goat's cheese, bake for a short while in the oven and then drizzle with some honey and balsamic vinegar. Delicous appetiser!",
"loss": true,
"prefix": "Xocolatl:"
},
{
"from": "gpt",
"value": " Fig bars seems to be a very popular choice so that is what I'm making!\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegan Fig Bars with Oatmeal Crust\n\t\t\t\t\t\n\nVegan fig bars starring homemade, no-cook fig jam and a whole grain crust. Think of these as healthy, vegan fig newtons!\n\n\n\n\n\t\t\t\t\twww.glueandglitter.com\n\t\t\t\t\n\n\n\nI wasn't inspired by the domain name of glitter and glue, but the recipe looks pretty good so I'm trying it.\nFor the crust\n2 cups quick oats the kind that cooks in one minute (used thick cut and used a food processor)\n¼ cup brown sugar\n¼ cup flax meal\n½ teaspoon salt\n⅓ cup tahini or nut butter (walnuts)\n1 teaspoon vanilla extract\n½ cup applesauce\n¼ cup maple syrup\n1 tablespoon water\nFor the fig filling\n14 ounces dried mission figs stems removed\n¼ cup maple syrup\n2 tablespoons lemon juice\n2 tablespoons water\nI'll let you know!",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " They are good, lemon zest would be a good addition.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I made fig bars this morning, again. I can't wait until they cool down. \nI cut back a little on sweeteners since we don't need so much sugar. The figs were dry, really dry, not pliable. I couldn't make a paste out of them in the food processor. I put them in a bowl with added water, microwaved them for 3 minutes, let them sit 10 minutes to absorb moisture, then processed them and that worked. \nNow I'm hungry for fig bars. Mr bliss hesitantly asked me if these were for us or to give away. I often give away sweet baked goods, but NO! this is for us! He was thrilled. I'm so glad he is happy.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Ooooooooooooooooooooo\n\nMarinate and serve as side dish. Lovely!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I once received a similar bounty and experimented with different recipes. One hit was stuffing them with goat cheese and drizzling honey over the top for a sweet-savory treat. You could also chop them up and add to oatmeal or yogurt for a nutritious breakfast. Another idea is to blend them into a smoothie for a burst of flavor.",
"loss": true,
"prefix": "EvieVaughn:"
},
{
"from": "human",
"value": " We used to have a big fig tree in the yard at our lake house. My ex-wife made some kind of fig stuffed cookies with them. I'll have to see if my sister has the recipe. \n\nI miss that fig tree... the ex-wife, not so much. \n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lots of Rhubarb!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Any ideas to use fresh rhubarb besides sauce and pies? I have a lot of it and have already frozen a lot of sauce - hate to see it go to waste....",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " I used to love eating it right out of the garden when I was growing up I found a few yummy-sounding recipes. You can probably freeze any of these for later. I might even be able to get DH to try the chutney with pork. Mmmm. \n\nhttps://www.foodnetwork.com/recipes/alexandra-guarnaschelli/rhubarb-salsa-recipe-2104728\n\nhttps://www.foodnetwork.com/recipes/anne-burrell/strawberry-rhubarb-crisp-recipe-1919710\n\nhttps://www.epicurious.com/recipes/food/views/pork-tenderloin-with-spiced-rhubarb-chutney-1759",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " How about creating a salsa or chutney using rhubarb (sweet and spicy)? For use with poultry or pork dishes.\n\nOops great minds ... sorry GG.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\tHow about creating a salsa or chutney using rhubarb (sweet and spicy)? For use with poultry or pork dishes.\n\nOops great minds ... sorry GG.\n\t\t\n\n\nGreat minds, msmofet! [emoji2]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " How about rhubarb tea? Just simmer chopped rhubarb in water for 20 minutes or so until squishy, strain and refrigerate. I don't add sugar, but you could. Maybe steep with spices like a few whole cloves or a cinnamon stick, maybe a squeeze of lemon or lime. I like it over ice. Would also make a nice cordial.",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "gpt",
"value": " Dawgluver said:\n\n\n\n\t\t\tHow about rhubarb tea? Just simmer chopped rhubarb in water for 20 minutes or so untl squishy, strain and refrigerate. I don't add sugar, but you could. Maybe steep with spices like a few whole cloves or a cinnamon stick, maybe a squeeze of lemon or lime. I like it over ice. Would also make a nice cordial.\n\t\t\n\n\n\n+1 I just saw a pressure cooker recipe for infused water.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Rhubarb freezes really well. \n\nThis might be rhubarb overload, and you just reminded me to check it out, yep, it's still on the internet. Welcome | The Rhubarb Compendium\n\nIf it's not rhubarb pie, I like rhubarb muffins the next best. \n\nOur rhubarb is just barely showing pips (whatever they are called) peeking above the ground.",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "gpt",
"value": " If it were me, I'd make wine out of it!\n\nhttps://www.homebrewit.com/two-rhubarb-wine-recipes",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "human",
"value": " Rhubarb curd, Rhubarb cordial, Rhubarb compote.",
"loss": true,
"prefix": "CakePoet:"
},
{
"from": "gpt",
"value": " I don't think that you can ever have too much rhubarb pie. \n\nMy mother used to chop it into pie sized pieces and bag it and freeze it in pie sized batches. Seems like she almost always had some available for a pie on short notice.",
"loss": true,
"prefix": "RPCookin:"
},
{
"from": "human",
"value": " After 29 years of marriage, I just found out my wife hates rhubarb. I think I need a new wife.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " https://www.youtube.com/watch?v=x5z9VZO--G4",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " This sounds good, Janet!\n\nhttps://www.almanac.com/recipe/rhub..._campaign=Companion+Weekly&utm_content=WEEKLY",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " PrincessFiona60 said:\n\n\n\n\t\t\tThis sounds good, Janet!\n\nhttps://www.almanac.com/recipe/rhub..._campaign=Companion+Weekly&utm_content=WEEKLY\n\n\n\n That sounds great. I just asked my hub to let me know when the fresh rhubarb comes in.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tThat sounds great. I just asked my hub to let me know when the fresh rhubarb comes in.\n\t\t\n\n\n\nGot it in my e-mail today, I would like to try it with fresh cherries so I can control the amount of sugar going in. Like most of us, I have to play with the recipe first Some good tart cherries would be best!",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " PrincessFiona60 said:\n\n\n\n\t\t\tGot it in my e-mail today, I would like to try it with fresh cherries so I can control the amount of sugar going in. Like most of us, I have to play with the recipe first Some good tart cherries would be best!\n\t\t\n\n\n\nPost recipe when you perfect it.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Will do!",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " Rhubarb is one of my least favourite veggies. I can't stand any rhubarb dessert except ice cream. I did a whole dinner where rhubarb was featured in each meal. The main was a chickpea rhubarb curry (Marcus Samuelson) and dessert was rhubarb ice cream. Those are two ways I use rhubarb. The \"love rhubarb pie\" gene skipped me.",
"loss": true,
"prefix": "CWS4322:"
},
{
"from": "human",
"value": " I could never bring myself to eat rhubarb. When I was a kid my neighbors had rhubarb growing on the side of their house and their cat used to pee on it!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " We used to eat it raw when we were kids. For each bite, dip in it water, then in sugar, then bite off the sugar coated part... repeat - yum!",
"loss": true,
"prefix": "RPCookin:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you wash your frozen mixed vegies",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " No, frozen veggies are washed well enough at the processing plant. I will rinse off any ice that has accumulated, if necessary, but that's not really \"washing.\" Rinsing is also helpful if the veggies are frozen into a solid block. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " No, I don't wash frozen veggies that I buy frozen. They are clean and ready to use when they are packaged. Many, if not all of them, are even par-blanched before they are frozen. I'm pretty sure that most berries are not par-blanched before freezing. It might be the same with some other fruit.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I mostly have frozen peas and I generally don't wash them.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " No. Why would you? Honest question from me.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tNo. Why would you? Honest question from me.\n\t\t\n\n\nSame here, why would you? Did someone tell you to?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i only wash mushrooms",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Sara - are you saying you buy frozen mushrooms?\nI've only ever bought frozen mushrooms battered - were delicious.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " the only thing i wash in the world is mushrooms - and only fresh ones!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " LOL - about the only thing I DON'T wash would be mushrooms, depending...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " No way, I never even thought about doing something like that.",
"loss": true,
"prefix": "jazzerlord:"
},
{
"from": "gpt",
"value": " I'm also not wash frozen vegies. I thought its already cleaned before freezing.",
"loss": true,
"prefix": "GaryHyslop:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any recipe for crispy wings",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I can't seem to get them crispy---tried several times",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " How have you cooked them?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I prefer deep fried wings but I never make them at home.\n\nThese baked wings are crispy when they come out of the oven but tossing them in wing sauce will reduce the crispness.\n\nThe addition of double acting baking powder to the coating mix helps to draw moisture from the chicken skin and crisp the wings.\n\nYou really need to experiment until you come up with something that you enjoy.\n\nGood luck!\n\nToss wing sections in a flour coating that contains onion powder, garlic powder, paprika, salt, black pepper, cayenne pepper, and baking powder.\n\nPlace the coated wings on a wire rack over a baking sheet and refrigerate them for a couple of hours. Bake, on the rack over a baking sheet pan, for 30 minutes at 250f and increase the temp to 425f for another 40 minutes.\n\nCoat the wings with a mixture of Frank’s hot sauce and melted butter.\n\nReturn the wings to the oven for 5 minutes to set the sauce.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " But Bea is right about the baking powder.\n\nI cook mine under the broiler for 13-15 minutes per side. Time depends on the size of the wings and the power of the broiler.\n\nI also grill them and deep fry them.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " A member on another cooking forum swears by these. I do intend to try these but have not yet, though may use different spices. The recipes he has posted that I have made have been good so far.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " medtran49 said:\n\n\n\n\t\t\tA member on another cooking forum swears by these. I do intend to try these but have not yet, though may use different spices. The recipes he has posted that I have made have been good so far.\n\t\t\n\n\nI don't like that the recipe calls for boiling before baking. Waste of flavor.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tI prefer deep fried wings but I never make them at home.\n\nThese baked wings are crispy when they come out of the oven but tossing them in wing sauce will reduce the crispness.\n\t\t\n\n\n\nI do usually deep fry mine at home, and they are crispy until, like you say, I toss them in Buffalo sauce. Then, they gradually get softer, although the skin remains bite-through.\n\nOn the grill, I \"bake\" them with indirect heat, and at the end, finish them over direct heat to crisp up the skin.\n\nI am going to try cooking them on the pellet smoker today. I've read to smoke them at 250F until almost done, then crank the heat up to 400F (most pellet smokers can go that high) to brown and crisp up the skin.\n\nInstead, I think I will smoke them until almost done, and move them over to the gas grill to crisp up over direct heat. I think it will take too long for the pellet smoker to get from 250F to 400F, leaving my wings overcooked. I want to quickly go from smoking to finishing.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tHow have you cooked them?\n\t\t\n\n\nIn the oven",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I will say this ONE MORE TIME!!! I am originally from Western New York. I was there when Teressa Bellissimo gave birth to what are now clled Buffalo chicken wings in 1964. I was given the ORIGINAL recipe by a friend that worked there. Here it is:\n\n\n\n\nOriginal Anchor Bar Buffalo WingsIngredients: \n\n2 dozen chicken wings, separated at the joints, tips reserved\n¼ lb butter\n1 cup Frank's Original Hot Sauce \n2 Tbs white vinegar\n2 Tbs granulated sugar\n1 tsp cayenne pepper\n1 tsp chili powder\n1 tsp garlic powder\n1 tsp onion salt\nDirections:\nPreheat the oven to 250F.\n\nBake the wings in the 250F oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).\n\nMelt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves, then whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes. Unless you need to clear your sinuses, do not inhale the fumes.\n\nPour the sauce into large sealable storage bowl (I use pyrex), add the chicken wings, seal the bowl, and shake it until the wings are completely coated. \n\nAdditionally, Buffalo Wings are served with celery sticks and bleu cheese dressing. No carrot sticks and definitely not ranch dressing. The bleu cheese dressing is for dipping the celery sticks, NOT THE WINGS! Bleu cheese does not enhance the flavour of the wings, it destroys it.\n\nIf your mouth is getting overheated, An ice cold Molsons or Genesee Cream Ale will do the trick.\n\nPlease believe me, I know these things. I have eaten and drank at the Anchor bar more times than I can count and I have prepared and eaten more Buffalo wings in the last 60 years than you have even seen.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tIn the oven\n\t\t\n\n\n\nAt some point, you need to crank up the heat. One way is to bake them in the oven until almost done, then turn the broiler on to crisp the skin. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI don't like that the recipe calls for boiling before baking. Waste of flavor.\n\t\t\n\n\nSave the boiling water for stock.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\tSave the boiling water for stock. \n\n\n\nBetter imo to keep the flavor in the meat. I'd roast them in the air fryer at 400F or so. It shouldn't take long to get them cooked and crispy.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tSave the boiling water for stock. \n\n\n\nThat's the point. The water takes flavor out of the wings. Kind of counter-productive.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tIn the oven\n\t\t\n\n\nAt what temperature? For how long?",
"loss": true,
"prefix": "GotGarlic:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Frozen Prunes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Some time ago, I had cause to buy a tin of prunes in apple juice. I used about a quarter of the tin, and thought it would be wasteful to throw the rest out so I froze the rest of the contents (including the juice). Now I have a lump of frozen prunes in juice and no idea what I could usefully do with it. Is it foolishness and I should throw them out, or is there something I can make that would be interesting and tasty (and would need to use all of it - ie 3/4 of a standard tin). All ideas will be considered!",
"loss": false,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " I would just thaw them and eat them.\n\nThere are many old recipes for prune whip, pie, bread, cake, etc…\n\nYou could thaw them, strain them reserving the juice and purée them to make a thick jam for use in prune bars or something similar.\n\n\n\n\n\n\n\t\t\t\t\t\tPrune Oatmeal Bars Recipe - Food.com\n\t\t\t\t\t\n\nExcept for special occasions I like to try to serve my family healthy food, including desserts. This one is delicious and actually has some very good\n\n\n\n\n\t\t\t\t\twww.google.com\n\t\t\t\t\n\n\n\n\nI always buy dry pitted prunes and use them to make stewed prunes using this old method called Never Ending Prunes.\n\nLoosely fill a clean wide mouth jar with dried prunes, cover the prunes with boiling water, screw on the lid, cool to room temperature, and refrigerate overnight before serving.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Hm, those oatmeal bars seem interesting Aunt Bea. Seems like I have the right amount of prunes available and all of the other ingredients too. \n\nTruth be told, I am not very keen on prunes! But mixed in with the other ingredients, I am sure they would be fine. Particularly like the lemon that is included in the recipe.",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " You could make my world famous prune casserole! Here's the recipe:\n\nIngredients:\n- 6 8oz cans prunes\n- Dish\n\n1. Preheat oven to 400 degrees\n2. Open the prune cans\n3. Pour into dish\n4. Cook for 45min\n\nEnjoy!",
"loss": true,
"prefix": "LovelyLinda:"
},
{
"from": "human",
"value": " If I didn't know better I might incline to think that this is a tad sarcastic. \n\nI wonder who \"LovelyLinda\" really is..",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " Partially thawed, Puree juice and prunes a little lemon juice for something other than sweet, sweet,, refreeze, Scrape Granita style, into bowl with Fruit garnish of choice. Like fresh Plums macerated in a Fruit Brandy like Grand Marnier. Maybe citrus would work better... I don't know your taste preferences...\n\nMake Ice cream with it.\n\nCook in saucepan to concentrate liquid, blitz to create spread for toast, ice cream, filling for cakes, etc.",
"loss": true,
"prefix": "SGM Chef:"
},
{
"from": "human",
"value": " Dates are sweet but prunes are sweet with a bit of tangy flavor that I enjoy. Prunes are plums that are dried out.\nI would blend them in a food processor or blender w/their liquid, then cook them on low into a spread. I'd eat it on oat-fruit cookies, or toast. Plums/prunes are good with pork, could be used as a glaze.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I make a rolled pork roast that is stuffed with prunes and some other stuff. They do go well with pork and I don't usually like sweet with my savoury.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Like you taxy I'm not particularly fond of sweet with savoury. Once in awhile is OK. Prunes are better at the sweet than dates for sure.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " For anyone who has some prunes to use, today - June 15th - is National Prune Day. \n\nBefore I found that out, I used some in a way I often use them - 6 of them cut in half, in a bowl of oatmeal, with a small amount of various sweets in, either some palm sugar, blackstrap, or honey. I just cut them in half into the bowl, when it's cooked.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Are there cuisines/dishes that use whole wheat flour?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a big bag (10 lb.?) of whole wheat flour.\n\nI'm tired of bread/whole wheat bread.\n\nI tried making Indian flatbread (roti/chapati) with it, and it isn't the right flour (atta is not American whole wheat flour) so it kinda failed.\n\nBasically I'm looking for any cuisines recipes (if anyone knows any) that traditionally use whole wheat flour (not ones where you can add whole wheat flour, but ones that use it by default.) Like say whole wheat bread. But I'm tired of bread. \n\nIf they're out there! Thanks all!",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " Both my Indian neighbor and I have used whole wheat flour to make roti. She makes it regularly and FAST. It's fascinating to watch her work. Maybe you need a different recipe.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Huh. Do you grind it finer before you use it? I've heard that atta is finer ground than whole wheat American.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tHuh. Do you grind it finer before you use it? I've heard that atta is finer ground than whole wheat American.\n\t\t\n\n\nNope. I use this: \nhttps://shop.kingarthurbaking.com/items/golden-wheat-flour\n\nI'd share the recipe I use but seem to have lost it. Sorry.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I don't use AP flour only whole wheat due to our diet choices. I use it for whole wheat bread. Even though I could make more baked goods there's really only the zucchini-fruit bread I make that uses WW flour. There's a non-traditional oil free gravy, a mushroom gravy and I use the ww flour-but it's not ideal for a smooth finish. I've made whole wheat pasta but it's not a nice as say a semolina dough, but, it's possible. I have made ww pizza crust, bagels, hamburger buns, hot dog buns, they all turn out great with the same bread recipe but they are bread. Sorry to say this isn't helping.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I have successfully made chapati with hard whole wheat flour. I have also made pasta using whole wheat. We thought that it tasted better than white flour pasta. Maybe it's because I use organic, stone ground whole wheat flour. We liked that pasta both in the fresh version and in the dried version.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " @BAPyessir6 You are right; though you can use standard WW flour for flatbreads and the like, it's not the same. Atta is durum wheat - the same thing used for most pasta (except not in WW form for most pasta). And a lot of atta in Indian markets is not 100% WW - something you have to be careful about. \n\nWhat is it you are looking for in the bread? I use a lot of rye flour in my breads - more WW than rye, but sometimes I add a little extra gluten, so I can increase the % of rye. Sometimes some potatoes in the bread, too. And I usually start it a couple days early, to give it some extra flavor. Plain WW flour in bread isn't my favorite thing, either - it needs other flavors added.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Have you thought of mixing it with AP or bread flour?\nYou can use roughly up to 30-40% whole wheat without having to change the recipe.\nAfter that, it's basically a small increase in liquid",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " To me flour, any flour pretty much equals breads. Or thickeners. \nNot sure what would happen if you incorporate into cakes, blech?? Maybe cookies could handle it better, just not too much, a couple of tablespoons maybe? \nThen there is pasta, you could do that. Personally I just don't like the taste of whole wheat pasta, but if yoiu just add a couple of tablespoons to the recipe it would not change the flavour completely. \nThat's all I can think of. \nGood Luck - let us know what you try using it in. \nLOL, you could also repackage in 1 lb bags and gift them to friends and foes alike.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " No one ever complains when I bake cookies, cakes, or muffins. I bake them all with all whole wheat flour. I think they are the perfect way to hide the whole wheat taste, since they all have other flavours included. I don't think that most people even notice in something like that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Something I forgot...\nWhole wheat flour can get rancid, so if you have space, keep it in the freezer",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I can't get my Korean stone dolsot bowl clean",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So I made dolsot bibimbap the other night. (You heat a stoneware bowl in the oven then throw rice in the bowl then put the bowl on a burner (mine's electric) for about 10 minutes to crisp up the rice.). Now it burned in several tiny spots on the pan and I can not get it clean. I've tried boiling water in the pot for 15 minutes, using steel wool (which it says you're not supposed to do ), scrubbing for 10 minutes, even some power wash. Any tips?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I honestly have no idea. But I would cover it with a paste made of water and baking soda and let it set before using a plastic scraper to gently remove the spots.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " This was all new to me but I saw quite a bit of advice online which included.\n\nSoaking\nBaking soda and vinegar.\nRock salt, as a mild abrasive.\n\nI’m wondering if discoloration is normal and will eventually even out with age and use or maybe I just have low standards when it comes to scrubbing pots.\n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tI’m wondering if discoloration is normal and will eventually even out with age and use or maybe I just have low standards when it comes to scrubbing pots.\n\t\t\n\n\n\nI'm wondering that, too. A really good, old, well seasoned wok doesn't look pretty, but is cherished by cooks/chefs who use woks a lot. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " If that is glazed I would not use steel wool as per they've said. But if it is glazed why not try Aunt Bea's trick with a plastic square closure from a bread bag. Soak as others have said then use the plastic to try and scrape it away. If that doesn't work - don't worry about it. Life goes on. It's not going to change the taste of anything.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Another thing I wouldn't use on that is bleach. It might work, but it will degrade the glaze.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I did a quick search, and found this...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHow To Care For A Dolsot Pot: Seasoning, Usage, And Cleaning\n\t\t\t\t\t\n\nIn this article, we will learn how to care for a dolsot pot, process of seasoning, usage, tips and offer guidance on preparing the pot before cooking.\n\n\n\n\n\t\t\t\t\twww.katachiware.com.au\n\t\t\t\t\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Microwave vs oven",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I noticed that many frozen foods give instructions for a microwave but not oven. My problem i don't have a microwave. Is there some rule of the thumb that one can use an oven while adjusting the oven temperature to the temperature called for on the microwave instructions?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " A lot of microwaveable foods come in containers that are plastic, or something else that can't go in an oven. You would first have to verify that, and if necessary, move the frozen food into another cooking vessel. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " For frozen foods, a good rule of thumb is to bake them in the oven at 180-200°C (350-400°F). If the microwave instructions say, like, 5-10 minutes on high, you can use the oven at 180-200°C instead.",
"loss": true,
"prefix": "knowledge keeper:"
},
{
"from": "gpt",
"value": " Woof, don't think I've ever seen a micro-wave instruction for as long as 10 minutes. That being said, using the oven will likely take twice as long (or more) but it really depends on what it is. \nAre they individual pieces?\nA solid casserole? \nDo the instructions for the micro say to just pierce (vent) the plastic top. \nFor example, I often buy Reser's Mac n Cheese, 340 g takes a total of 4 minutes in the micro. 2 minutes with the top pierced to vent, remove top and stir, 1 minute again (all this is on high) and then rest 1 minute. \nThey do not give oven instructions but they do give stove top - (heat gently til hot, adding milk if necessary) \nBut I think should I want to do it in th oven, as kkeeper said, 350 to 400 in a different (oven compatible) vessel, for as long as it takes! Probably a good 20 minutes, 10 perhaps covered, 10 without lid. \nShould I happen to freeze it, and from frozen, it would probably be about 35 minutes covered and 10 minutes or more uncovered.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " There are so many variables and personal preferences that it would be difficult to give an exact formula.\n\nI would start by preheating the oven to 350f - 400f and transferring the frozen food to a covered oven safe dish, bake 4-6 times longer than the time specified on the original packaging.\n\nExperience will help you come up with your own formula for heating a few favorites.\n\nI would seriously consider buying an inexpensive 1100watt microwave. \n\nI use mine several times a day to reheat beverages, leftovers, and to cook steam in bag frozen vegetables, frozen entrees , etc… \n\n A microwave won’t replace a conventional oven but it is a big convenience at a relatively small cost.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " My microwave is kind of small, but when I put a frozen Stouffer's dinner in it, I usually put it in for at least 7 minutes, stirring halfway. Any less and I have cool spots in the food.\n\nI get annoyed sometimes when there are no explicit instructions for oven use, though. And sometimes a box will say not to use in a toaster oven. Well, I think what I have is a large toaster oven, so I have cooked some stuff saying that on the package in it. It seems to turn out OK.\nBut if I know I want to cook something in the oven and there are no oven instructions, I let it thaw in the fridge first and put it in a baking dish. My go to temp for anything I'm not sure of is 350° until it looks done. I know that's probably not a lot of help.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " rodentraiser said:\n\n\n\n\t\t\tMy microwave is kind of small, but when I put a frozen Stouffer's dinner in it, I usually put it in for at least 7 minutes, stirring halfway. Any less and I have cool spots in the food.\n\nI get annoyed sometimes when there are no explicit instructions for oven use, though. And sometimes a box will say not to use in a toaster oven. Well, I think what I have is a large toaster oven, so I have cooked some stuff saying that on the package in it. It seems to turn out OK.\nBut if I know I want to cook something in the oven and there are no oven instructions, I let it thaw in the fridge first and put it in a baking dish. My go to temp for anything I'm not sure of is 350° until it looks done. I know that's probably not a lot of help.\n\t\t\n\n\nThawing overnight in the fridge is a good idea for many things.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " rodentraiser said:\n\n\n\n\t\t\tMy microwave is kind of small, but when I put a frozen Stouffer's dinner in it, I usually put it in for at least 7 minutes, stirring halfway. Any less and I have cool spots in the food.\n\n\n\nand that's why you stir halfway",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\t...I would seriously consider buying an inexpensive 1100watt microwave. \n\nI use mine several times a day to reheat beverages, leftovers, and to cook steam in bag frozen vegetables, frozen entrees , etc…\n\n A microwave won’t replace a conventional oven but it is a big convenience at a relatively small cost.\n\t\t\n\n\nMy 30 some year old microwave finally gave up the ghost this spring. In a few minutes I found an 1100 watt microwave for sale on facebook marketplace for $25-30, picked it up that afternoon. There are many good brands and easy to come by.\nWe reheat our meals 4 out of 5 times using the microwave.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " rodentraiser said:\n\n\n\n\t\t\tMy go to temp for anything I'm not sure of is 350° until it looks done.\n\t\t\n\n\n\nYeah, that is my go-to as well. I can always turn the temp up if needed to do some browning, but if I start too hot, I could have burnt on the outside, and cold in the middle. \n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do vegetables still retain their fibrous quality after being ground into a smoothie?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " for instance celery when eaten raw really helps draw food through the digestive system.(easy poo) Does it still have that quality when ground into a smoothie?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " You’ll get all sorts of opinions on this.\n\nI would say that for the average person it won’t make much of any difference but it’s always best to eat food as close to its unprocessed state as possible.\n\nThere will be a bigger difference between a juicer that removes pulp and fiber than with a blender that just grinds the fiber into smaller particles.\n\nAnother case of all things in moderation.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Lettuce for instance, kale, when blended the fiber gets cut up smaller and smaller.\nIf you are eating 10 different foods with fiber in a day (to get 25-38 grams of fiber) and some are ground up and others are chewed, you probably won't notice that you had say, one smoothie of ground up fiber. If you had a full day of just ground up fiber it might be slightly less effective in moving things in the colon.\n\n@Aunt Bea makes a good point about the juicer, it removes the pulp and fiber.\nSome people use the pulp and fiber in baking, muffins and quick breads (apples and carrots).\nWhy smoothies are better than juicing. https://nutritionfacts.org/blog/juicing-removes-just-fiber/",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " juicing it removes most of the nutrition. but a smoothie grinds it up and just liquifies it. it should be ok. of course, you shouldn't drink more greens or fruits then you normally would eat otherwise.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\tjuicing it removes most of the nutrition. but a smoothie grinds it up and just liquifies it. it should be ok. of course, you shouldn't drink more greens or fruits then you normally would eat otherwise.\n\t\t\n\n\nJuicing removes the fiber, but not the vitamins and minerals.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Yeah, smoothies help retain the fiber and nutritional benefits of the veggies for your digestion. Just remember, it's important not to strain the smoothie too much, or you'll end up losing a lot of that good-for-you fiber",
"loss": true,
"prefix": "Sweetbun:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ninja",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a nija air fryer and love it however, I have been cooking sausages in it which browns them all over. My question is, when I cook them, there is a lot of juice that makes the insert tray difficult to clean. Has anyone ever used the air fryer without the tray? Would the sausages glue themselves to the bottom? Thanks.",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " Sausages and their juicy goodness can be a pain to clean up after in your Ninja Air Fryer! Using parchment paper on the tray will catch most of the drippings. Preheating and flipping the sausages helps too. Ditching the tray altogether is a sticky situation (literally) and can be a safety hazard, so I'd stick with the tray and parchment paper for an easier clean!",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "human",
"value": " Thanks. I found air fryer parchment paper on Amazon. Looks like they are intended for bakeing.",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " You can use parchment paper for whatever your oven needs. Most pkgs say they are good for 425F but I've used them much higher. Edges brown faster then of course, but if you keep the edges trimmed nicely it's fine. At 500F you just might end up having a bit of flame but I never cook at that temperature so I don't worry about it. \nUnder meats or baking, all good.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is tomato puree the same thing as pureed tomatoes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " it may seem obvious that it is but I have to know for sure before I use tomato puree in my cheesy meatball recipe. Actually the recipe calls for mariana sauce but I am going to us tomato puree because that is what I have on hand.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Tomato puree is pureed tomato. \n\nFor your recipe, you should add the seasonings used in a marinara sauce to your puree. Google marinara recipe.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tTomato puree is pureed tomato.\n\nFor your recipe, you should add the seasonings used in a marinara sauce to your puree. Google marinara recipe.\n\t\t\n\n\nThanks for the advice",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tTomato puree is pureed tomato.\n\nFor your recipe, you should add the seasonings used in a marinara sauce to your puree. Google marinara recipe.\n\t\t\n\n\nNow I have to figure how much seasoning I should use for one cup of puree",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " taste it to see if you lilke it!",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Where do you buy plastic bags closing clips?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i usually buy from ikea but look for alternativs\n\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I have never \"bought\" closures of any kind. I re-use twist ties or bread closure tags.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use binder clips from my office.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I'm retired so I don't have an office to steal supplies from any more. I buy binder clips from Office Depot. They're fairly cheap (less than 10 bucks American for a box of 12 large), they come in different sizes, and they're metal that doesn't normally break, so it is a one-time expense.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " we've had multiple sources/supplies of \"plastic clips\"\nwithout exception, they all break.\n\nbought some stainless steel clips (I get the wide, but various 'widths' available)\nfrom Amazon\n\n\n\n\t\t\tAmazon.com\n\t\t\n\n\nthey are stainless steel, they never break or crack . . .",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " Heere's your best buy, a box of 200 in mini, small, medium and large, assorted colours, for $12.88 USD at Amazon.com. I am tempted to buy those my own damn self!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Amazon.com\n\t\t\t\t\t\n\n\n\n\n\n\t\t\t\t\twww.amazon.com\n\t\t\t\t\n\n\n\n\n\n\n\nnot sure why picture did not come thru, but it is closepins.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tHeere's your best buy, a box of 200 in mini, small, medium and large, assorted colours, for $12.88 USD at Amazon.com. I am tempted to buy those my own damn self!\n\t\t\n\n\nNice! Love the different colors.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I get plastic bag closers at the dollar store. I started off with some Italian ones that cost a couple of dollars each, but after 25 years or so, they still hold up the best and turned out to be a good deal. The ones I get from Dollarama look like this, but I get four different sizes. This style of bag closer does a pretty darned good job of making an airtight seal.\n\n\n\n\n\nI found the picture here:\n\n\n\n\t\t\thttps://www.amazon.co.uk/kitchen-Craft-20-Piece-Plastic-Multi-Colour/dp/B000YJBLRI?th=1\n\t\t\n\n\nSometimes we use clothes pins or stainless steel clips, but not as often and for limited applications.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Stick with Ikea. Their's are the cheapest",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " What kind of clips do you get at Ikea?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I just make a knot in the bag",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tWhat kind of clips do you get at Ikea?\n\t\t\n",
"loss": true,
"prefix": "Silversage:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Butcher Paper Conundrum: Meat Sticking Issues during Smoking",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi... Everyone!\nWhile smoking meats on butcher paper, I've encountered a problem with the meat sticking. \n\nLooking for insights and tips from the BBQ enthusiasts on how to prevent this issue and ensure a smooth smoking process.",
"loss": false,
"prefix": "JustinJames:"
},
{
"from": "gpt",
"value": " I don't use butchers paper but...\nJust thinking\nDon't you generally smoke meat on the grid and wrap in butcher paper just before or during the stall?\nOtherwise, if you want to use it earlier (but why?), maybe grease it.\n\nWhen cooking on high heat, sticking is prevented by the grid being hot. At low heat, this will not be the case, so maybe you just need to accept it?\n\nHopefully the more knowledgable butcher paper smokers will chime in to enlighten us",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Do you mean after pulling and wrapping, then sticking after you put the meat back on? If so, maybe give the grate a quick scrape and clean before putting the meat back on, maybe even give the grates a quick oil with an oil moistened paper towels and tongs.\n\nIf you are talking about the meat itself sticking to the paper, just take a paper towel moistened with oil and rub the paper before wrapping.\n\nWe've never had either problem, but that's how I would go about solving.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " We don't use butcher paper for smoking. Problem solved",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I know battling sticky butcher paper can be the pits, so I wanted to share some tricks I've picked up to keep your meat gliding.\n\nFirst things first, drying is key. Give that meat a good pat-down with paper towels before wrapping it up. We're aiming for \"just right,\" not Sahara desert dry. Next, paper matters. Grab unbleached butcher paper – the good stuff. Cheap paper might tear and stick easier. Think of it as a sturdy hug for your juicy goodness.\n\nSpeaking of hugs, wrap meat in butcer paper like a cozy sweater. No air pockets allowed! This helps heat and smoke distribute evenly and keeps things from sticking. And, fat is your fault riend. Place the meat with the fatty side facing up. As it cooks, the fat melts and bastes the meat, adding another layer of anti-stick goodness.\n\nKeeping things steady is vital, temperature that is. Consistent smoker heat is your bestie. Avoid those wild swings that can wreak havoc on your paper-meat partnership. Use a meat thermometer – your trusted ally in the fight against sticking.\n\nFinally, give the meat some downtime. Let it rest wrapped for a bit after smoking. This helps juices redistribute and prevents that sticky shock when you unwrap it.\n\nBonus tip: be a rub alchemist! Experiment with different rubs and seasonings. Some might be naturally less prone to sticking than others. And lastly, don't forget the moisture magic. A spritz or mop with a yummy liquid during smoking adds flavor and creates a barrier against the enemy.\n\nWith these tricks in your arsenal, you'll conquer the butcher paper beast and emerge victorious with succulent, beautifully smoked meat. Happy smoking!",
"loss": true,
"prefix": "Albert2:"
},
{
"from": "gpt",
"value": " Albert2 said:\n\n\n\n\t\t\tBonus tip: be a rub alchemist! Experiment with different rubs and seasonings. Some might be naturally less prone to sticking than others. And lastly, don't forget the moisture magic. A spritz or mop with a yummy liquid during smoking adds flavor and creates a barrier against the enemy.\n\t\t\n\n\nAre you suggesting to baste or spritz the paper? Or are you supposed to unwrap; spritz or baste; and then wrap the meat up again?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " try quilon treated paper, nothing sticks.",
"loss": true,
"prefix": "gerardj:"
},
{
"from": "gpt",
"value": " I don't use butcher paper for smoking. I use zig-zags.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best place to buy a cast iron frying pan",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I assume that there are different grades of cast iron pans to be considered",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Go to Target or WalMart and buy a Lodge cast iron skillet",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Or, you know, Google and stuff…",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " the old stuff is good - usually better than the new stuff.\nsometimes you'll find a real bargain at junk shops and yard sales.\nI found a 10\" Griswald for $10 - but at a dealer / antique shop it's likely they know the stuff is more valuable . . .\n\nhere's a good guide of brands to look for and things to watch\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Kitchn’s Guide to Buying Vintage Cast Iron Cookware\n\t\t\t\t\t\n\nOnce you go vintage, you'll never go back.\n\n\n\n\n\t\t\t\t\twww.thekitchn.com",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " dcSaute said:\n\n\n\n\t\t\tthe old stuff is good - usually better than the new stuff.\nsometimes you'll find a real bargain at junk shops and yard sales.\nI found a 10\" Griswald for $10 - but at a dealer / antique shop it's likely they know the stuff is more valuable . . .\n\nhere's a good guide of brands to look for and things to watch\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Kitchn’s Guide to Buying Vintage Cast Iron Cookware\n\t\t\t\t\t\n\nOnce you go vintage, you'll never go back.\n\n\n\n\n\t\t\t\t\twww.thekitchn.com\n\t\t\t\t\n\n\n\n\n\n\nThanks for the link",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tGo to Target or WalMart and buy a Lodge cast iron skillet\n\t\t\n\n\nDo this. \n\nCast Iron pans now come pre-seasoned so you can start cooking right away.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Just about any hardware store will carry a selection of cast iron cooking gear, usually Lodge brand.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I have a nice cast iron pan I don't use anymore. I'd offer it for $10 to you BUT, shipping charges would be high, so look on facebook marketplace somewhere local where someone is offering one you can pick up. \n\nOn FB marketplace I found a set of 3 for $7, with $27 shipping, and 10 other large frying pans in cast iron for between $10 and $20. Search, 'your location' for 'cast iron'.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is it true that msg comes in either powder or crystal form?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i think ive used the powder so far\n.....\nive crystal like form too..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Yes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " i asked as i wasn't sure..\n\nis there a difference in the quantity that you need for each form?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " the finer the form of anything , the more you get on a spoon.\nA spoonful of regular salt is more than the same volume in kosher salt.\nit packs down more densely.\nAll msg is crystal, the powder is just smaller crystals ...same as with powder sugar.\ngo easy, you can always add more.",
"loss": true,
"prefix": "gerardj:"
},
{
"from": "human",
"value": " Accent is crystalized",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Please look for ASI-Moto.\nIt’s the one that all Asian restaurants use because it’s the very cheapest.\n\nWhen using MSG, keep in mind a few things.\nIt’s not as “salty” as you might expect. It’s a flavour enhance product-hence 621.\nIt’s a bit sweeter.",
"loss": true,
"prefix": "Jade Emperor:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Wegmans coming to my area, should I be excited?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A Wegmans Grocery Store is coming to my neck of the woods (Still about a year out). I've heard the name, ju have never been in one. How does it compare to the typical grocery store? Does it bring anything new or different ? Should I be excited, or not ? I love checking out new places. I do it especially when I travel to different areas of the US .",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " In my opinion, it's a great place for people like us. They have everyday items as well as hard to find and more \"gourmet-ish\" stuff. A variety of cheese that aren't wrapped in plastic, top grades of meats, etc. There is a food court and lots of prepared foods. Good quality. Have fun.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tA Wegmans Grocery Store is coming to my neck of the woods (Still about a year out). I've heard the name, ju have never been in one. How does it compare to the typical grocery store? Does it bring anything new or different ? Should I be excited, or not ? I love checking out new places. I do it especially when I travel to different areas of the US .\n\t\t\n\n\nI was on a work trip a few weeks ago in NY and went into a Wegmans. I was like a kid in a candy store. It was huge, clean, and prices were good. Foodie heaven!",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Jusa said:\n\n\n\n\t\t\tI was on a work trip a few weeks ago in NY and went into a Wegmans. I was like a kid in a candy store. It was huge, clean, and prices were good. Foodie heaven!\n\t\t\n\n\nI make it a point to go to different grocery stores in different regions of the country. I almost never come out empty handed. Depending on how many days we are going to be on the road, we often travel with a cooler too to bring back perishables. Im a sucker for weird fruits and veggies ( usually found in the more ethnic stores).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tI make it a point to go to different grocery stores in different regions of the country. I almost never come out empty handed. Depending on how many days we are going to be on the road, we often travel with a cooler too to bring back perishables. Im a sucker for weird fruits and veggies ( usually found in the more ethnic stores).\n\t\t\n\n\nI'm surprised you never came across a Wegman's in your travels.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI'm surprised you never came across a Wegman's in your travels.\n\t\t\n\n\nI'd never been in one. I wish they had them here in my region of the Midwest.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI'm surprised you never came across a Wegman's in your travels.\n\t\t\n\n\nMe too! I would have remembered if I did. My memory isn't what it used to be, but when it comes to anything thats related to food, I can remember where I was, what I ordered or bought ...",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Wegman’s is interesting to me.\n\nThey are still a privately owned family business/dynasty.\n\nThey have a business model that relies on everyday prices, rarely offer sales, and promote their own house brands.\n\nYou can buy basic everyday items at fair prices but the temptations are everywhere and often win out over value.\n\nI get a kick out of the prices on the prepared food grab ‘n’ go items.\n\nI shop there most weeks and enjoy the selection/variety but if I was shopping for a family I would head for Aldi or Price Rite.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " When I was taking care of my father, Wegmans was the only place I would shop for groceries. In Niagara Falls the only alternative was Tops, who had a monopoly, and their prices were noticably higher on just about eerything. I particularly liked Wegmans deli counter because they had a great variety of lunch meats, including a special charcuterie section, and the meat department had beef, pork and veal premixed and packaged as meatball or meatloaf mix. In fact the only problem I had was whomever stocked the shelves thought kossher salt was actually kosher and put it in the kosher foods aisle. I must have searched up and down the salt aisle at least 5 times before I figured that out. Sometimes I have to remember to think stupid!\n\nI started a rumor in the store that they were being bought out by Piggly Wiggly and the name was going to be changed to Wigglemans. A couple of months later, one of the checkers told me they were being bought out.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Except for the prices, we have a similar grocery \"Fortinos\" owned by Loblaws. There are 23 or 28 stores across Toronto and area. They have a huge food court - as big as any mall. Deli and cheeses, breads and fresh produce. But that being said they are noticeably higher priced for many things. \n\nMy biggest complaint is that in the dry goods - for example mustards and olives, they carry only about 2 brands. They do have sections for Asian, Greek, Thai, Japan, etc. Not big but specific. But if you want Soy Sauce - there are only Light, Regular, Tamari - different brands of them but all the same. \nAn IGA I frequented in Quebec, although not quite as big carried more variety.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tExcept for the prices, we have a similar grocery \"Fortinos\" owned by Loblaws. There are 23 or 28 stores across Toronto and area. They have a huge food court - as big as any mall. Deli and cheeses, breads and fresh produce. But that being said they are noticeably higher priced for many things.\n\nMy biggest complaint is that in the dry goods - for example mustards and olives, they carry only about 2 brands. They do have sections for Asian, Greek, Thai, Japan, etc. Not big but specific. But if you want Soy Sauce - there are only Light, Regular, Tamari - different brands of them but all the same.\nAn IGA I frequented in Quebec, although not quite as big carried more variety.\n\t\t\n\n\nBob Loblaw??? hehehe a lawyer joke ... and the best show ever, Arrested Development\n\nI got a nice promotion at work and my new office will look out at the Westwood Wegmans!\n\nIm almost more excited by the Wegmans access than the new job",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tBob Loblaw??? hehehe a lawyer joke ... and the best show ever, Arrested Development\n\nI got a nice promotion at work and my new office will look out at the Westwood Wegmans!\n\nIm almost more excited by the Wegmans access than the new job\n\t\t\n\n\nCongrats!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thanks, friend. Im a CEO now which still makes me laugh a little...\n\nBut... there is always Wegmans!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " is it a corner office?... You can't be a CEO without a corner office and surrounding windows! \n\nCongrats, windows or not!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tExcept for the prices, we have a similar grocery \"Fortinos\" owned by Loblaws. There are 23 or 28 stores across Toronto and area. They have a huge food court - as big as any mall. Deli and cheeses, breads and fresh produce. But that being said they are noticeably higher priced for many things.\n\t\t\n\n\nI remember Loblaws in Niagara Falls when I was a kid, Loblaws and A&P were the only game in town, until Tops Friendly Markets ran them out of town.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " @larry_stewart what I wouldn't give to have a Wegmans, but, this is Cowboyville AZ, USA so .... not ever gonna happen! I have been in two different Wegmans in my travels back East and DH had to drag me out, kicking and screaming I might add \nOh, and @jennyema good on ya girl!!!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tBob Loblaw??? hehehe a lawyer joke ... and the best show ever, Arrested Development\n\nI got a nice promotion at work and my new office will look out at the Westwood Wegmans!\n\nIm almost more excited by the Wegmans access than the new job\n\t\t\n\n\nCongratulations!!!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " THANK YOU my internet friends. You guys are the best!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Way to go jennyema! Congratulations.\n\nConga Rats",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Congrats, Jennyema!",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Silicon pans make things taste . . . soapy?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I recently bought some silicon baking pans (silicon insert with metal frame, oven safe up to 500 degrees) as I'm tired of having things stick in my usual metal making pans (9x9 in and 9x5 in) as well as them getting scratched within 4 months. Maybe I need to treat them gentler, but I digress. So I bought a 9x9 and 9x5 in pan made of silicon to try them, and they work great, bake things great, and nothing ever ever sticks. The only thing is they seem to hold onto dish soap taste after they come out of the dishwasher. I've tried boiling them in water after they exit the dish washer, vinegar soak, lots of things, but the taste still remains and makes the edges of my food bitter and a bit soapy. As of yet I'm the only one who notices in my family, but I don't wanna present a soapy product! Should I use a less harsh dishwasher detergent or wash by hand or just clean them with boiling water? (I use tide dishwasher pods along with Aldi's cheap detergent). Should I try soaking them again? Should I abandon my silicon pans completely and just go back to good old metal? Does anyone have any tips/help/info? Aside from the slight taste, I think they're pretty great pans. Merry Christmas everyone!!",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I haven't noticed that and have been using them for years, sorry couldn't help. Maybe it's the brand?",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " What brand do you use? I ordered mine off Amazon.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " pictonguy, so you put yours in the dishwasher as well? \n\nDon't understand why either of you would waste space, when a quick swish in soapy sink and a rinse would do it? Perhaps the heat of your drying cycle is burning in the soap smell. I've always been able to smell the soapy smell in the steam when I open a dishwasher. \n\nBAP, perhaps your drying setting is too hot? \nor perhaps pictonguy, you let them air dry?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " How to clean silicone that tastes plastic-y or soap-y. https://otter.love/why-does-food-silicone-plate-suddenly-taste-like-soap/\nRub with lemons and let sit, or scour them with vinegar and baking soda.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Yeah, I wash by hand and actually don't put any pots, pans, molds etc in the dishwasher. At work, everything goes thorough the dishwasher and the system isn't actually classified as a dishwasher, it's classified as a sanitizer, with a 90 second cycle and where everything is basically scrubbed before it goes in.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " The article doesn't mention if they are using a dishwasher or conventional sink method.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " BAP - I think that is your problem. Don't put them in a dishwasher!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Ok I will try that! Thanks to everyone! Merry Christmas!",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are some uses for XINJIANG WINE except for Chinese stir fries?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Not necessarily just for \"stir fries\" but most savoury Chinese recipes call for it. Check out the blog of The Woks of Life. To find a few more recipes that are not 'stir fry'. \nDon't worry about it going bad, it will keep for a very long time.",
"loss": false,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Xinjiang is a region where wine is made. I think you may be asking about shaoxing wine. I've used it in various Chinese dishes, lion's head meatballs comes first to mind.\n\nA dry sherry, nothing expensive, is a perfectly acceptable substitute if you want a multi cuisine wine. A dry white wine is also good, plus saki and mirin, though mirin is a bit sweet.\n\nAnd, yes, it lasts a very, very long time.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " yes. i meant shaoxing.\n\nthank you",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " +1 to the above\n\nA little in creamy tomato soup is also very nice",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Flavoring My Morning Oatmeal",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Oatmeal is a regular in my cold weather breakfast rotation. I try to come up with different things to flavor the oatmeal so I can have some variety. Some of the things I use are maple syrup, different flavors of preserves/jams, sugar and cinnamon, etc. \n\nSo I was lying in bed thinking about what I might what for breakfast and decided on oatmeal. Then I jumped to, \". . . flavored with what?\". I think I dozed off for a bit then I woke up and picked up where I had left off. All of a sudden, it came to me. NUTELLA! That's what I had for breakfast this morning and it was pretty darn good.\n\nCould peanut butter be next?",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " mmm peanut butter banana! \nBlueberries.\nRaisins.\nCarrot/apple/pineapple slaw.\nCoconut banana pineapple.\nIt's one of my favorite meals every day.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Chocolate chips",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "gpt",
"value": " I often cut up prunes into my oatmeal, or sometimes figs - my two favorite dried fruits. I cut them in halves, or thirds, depending on the size, and I usually sweeten my OM with some blackstrap - something I always have in my cupboard for bread, and buy it by the gallon.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " bethzaring said:\n\n\n\n\t\t\tChocolate chips\n\t\t\n\n\nAnother vote for dark chocolate chips and a few walnut pieces.\n\nSort of a warm oatmeal cookie thing goin’ on!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " I try to stay away from sugary foods and now don't consume any but back in the day I use to do an oatmeal with cottage cheese, sour cream, sliced almonds with added butter, sea salt and fresh black pepper. Probably not on someones radar but pretty tasty imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " With a father from the Maritimes, the favourite was blackstrap. Back in the day was not always available (locally) as it was not on the priority lists of grocery shipping. So Molasses was the preferred substitute - with lots of butter! \n\nNow I used brown sugar and still lots of butter - only way to have it. And NEVER any milk on it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tI try to stay away from sugary foods and now don't consume any but back in the day I use to do an oatmeal with cottage cheese, sour cream, sliced almonds with added butter, sea salt and fresh black pepper. Probably not on someones radar but pretty tasty imo.\n\t\t\n\n\nI can see that. A lot of people across the world eat their morning porridge in a savory way. https://www.loveandotherspices.com/5-savory-oatmeal-recipes/ For a while I ate mine with broccoli, miso, and garlic. \nChanging up the texture of oatmeal is another option. Oat groats, steel cut oats, thick cut oatmeal, and now for a couple years I've been quick fermenting 9 grain rolled flakes. It's a change in texture. Soaking oats overnight in 'overnight oats' can be made in many flavors too.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tWith a father from the Maritimes, the favourite was blackstrap. Back in the day was not always available (locally) as it was not on the priority lists of grocery shipping. So Molasses was the preferred substitute - with lots of butter!\n\nNow I used brown sugar and still lots of butter - only way to have it. And NEVER any milk on it.\n\t\t\n\n\nHijack! \n\nMy grandmother believed in the health/mineral benefits of black strap molasses.\n\nShe enjoyed a tablespoon stirred into a glass of hot or cold milk as a daily pick me up.\n\nSadly molasses seems to have fallen out of favor.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " I make my own Chunky Applesauce without adding sugar/sweetener to it. \nI love that in my Old Fashion Rolled Oats with just a bit of brown sugar, maybe some ground cinnamon too.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " I think that anything one might put on ice cream should go well on oatmeal!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Years ago I went to a restaurant in NYC that was exclusively Oatmeal, both savory and sweet. It was called \" Oatmeals NYC\". It has since closed, but her is a list of their menu and add-ons. I remember I got the 'Truffle Risotto Oatmeal'.\n\n\n\n\t\t\thttps://www.menuwithprice.com/menu/oatmeals/?gad_source=5&gclid=EAIaIQobChMI9MqvhfSSgwMVnV9HAR08mQKvEAAYAyAAEgJ6FPD_BwE",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " @larry_stewart mr bliss would have the papa bear oatmeal, double blueberries, flax, chia, and honey. $7.25 \nI would love to see an oatmeal restaurant here!",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tHijack! \n\nMy grandmother believed in the health/mineral benefits of black strap molasses.\n\nShe enjoyed a tablespoon stirred into a glass of hot or cold milk as a daily pick me up.\n\nSadly molasses seems to have fallen out of favor.\n\t\t\n\n\nI always have some blackstrap molasses around. One reason is because most modern brown sugar is just white sugar with some molasses added back. I don't use brown sugar often. So, when I need some for a recipe, I just add a bit of molasses to some white sugar until it's the colour I want. I got tired of refreshing the same hard bags of brown sugar for the third or fourth time. \n\nAlso, sometimes it's just the thing to give a recipe that certain something. I use in the Chief's deep brown stove top beans and it really adds a nice touch.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I love to dress up oatmeal, whether old fashioned or steel cut. Some of my favorites are: fresh blueberries, with or without sliced almonds; honey and walnuts; dried cherries, with or without slivered almonds or walnuts; diced dried apricots; generous shakes of cinnamon with a scant teaspoon of Demerara sugar. There might be more, but I can't think of them right now.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " I don't eat oatmeal often, but my preference is just to add some raisins and then pour some nice cold milk on the hot oatmeal.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I don't normally put any extras into my oatmeal. I like it with just a pat of butter and a sprinkling of brown sugar. But a warm bowl of oatmeal on a cold morning? That's the best.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Dried Cranberries",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " a BIG pat of Butter!!!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " For breakfast this morning I had a bowl of left-overs, oat groats and onion soup. Very good and very satisfying on such a cold damp morning.",
"loss": true,
"prefix": "Paid In Grapes:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you cook ham in the foil it comes wrapped in?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought one of these little beauties from Aldi the other day to bake for Sunday dinner this weekend. The label directions aren't real specific, so I was wondering if you can bake these in the gold foil, or would it be best to remove it? It comes with a packet of brown sugar glaze, which I know gets added to the end of baking. But couldn't you add some of the glaze before baking as well? I'd like the ham to get a nice brown sugar crust on it. Perhaps add some before popping in the oven and then the rest the last half hour?\n\nBut my main question is about the foil. Normally when I purchase hams, they're in plastic that I remove and I just toss the ham into a roaster, rub it down with some honey and/or brown sugar or pineapple slices, whichever I'm using at the time, cover with aluminum foil, then pop into the oven. However, I've never purchased a ham that comes in its own foil before, so I'm not sure if I'm supposed to remove it.",
"loss": false,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Remove the foil.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Are you sure it's a metal foil and not plastic?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " It is NOT foil. It actually says on the package that the PLASTIC is not recyclable. \n\nBut even if it were, don't you think the paper label would burn a bit?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Well, I would definitely remove the paper label. And no, I'm not sure if it's metal or plastic. From your comments here, I'm guessing plastic. \n\nA family member said she baked her Thanksgiving ham inside the foil it came in and I saw the ham at Thanksgiving, it was the same exact as the one I have. But then this family member is a little loopy (we're not playing with a full deck, if you know I mean) so it's very possible she had no idea what the heck she was even talking about. \n\nThanks, everyone. I think I'll remove the gold foil and just use my own.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tIt is NOT foil. It actually says on the package that the PLASTIC is not recyclable. \n\nBut even if it were, don't you think the paper label would burn a bit?\n\t\t\n\n\nOh! I just looked at the package and you're right, it says PLASTIC WRAP right there.\n\nDuh? Sheesh. Maybe I'm the one not playing with a full deck! lol",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Join the club - I've been pulling \"duh\" moments for the last two weeks. Good to know I'm not alone!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tJoin the club - I've been pulling \"duh\" moments for the last two weeks. Good to know I'm not alone!\n\t\t\n\n\nYou're definitely not alone. I've been sick (bad cold + bronchitis) since a few days after Thanksgiving (thanks to a family member bringing her sick kid to the gathering ) and I've just been a mess. This past Monday it was so bad that I took myself to the ER. I couldn't breathe. Been on prednisone for the last 5 days and utilizing the heck out of albuterol inhalers.\n\nSo I've been a little backwards when it comes to thinking clearly.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Hang in there! You'll make it. Did you know that ham has secret healing powers? Remove wrap, bake, serve and suddenly everything is better!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tHang in there! You'll make it. Did you know that ham has secret healing powers? Remove wrap, bake, serve and suddenly everything is better!\n\t\t\n\n\nI'll keep that in mind",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " For optimal results with the ham from Aldi, it's recommended to remove the gold foil before baking. This allows the ham to cook evenly and develop a desirable crust. You can apply a portion of the brown sugar glaze before baking for a caramelized finish, and reserve the rest for the last half hour as directed. This method ensures a deliciously glazed and golden-brown ham.",
"loss": true,
"prefix": "JustinJames:"
},
{
"from": "gpt",
"value": " JustinJames, please note that packaging is NOT foil and cannot/should not even be considered to be used in an oven.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " JustinJames said:\n\n\n\n\t\t\tFor optimal results with the ham from Aldi, it's recommended to remove the gold foil before baking. This allows the ham to cook evenly and develop a desirable crust. You can apply a portion of the brown sugar glaze before baking for a caramelized finish, and reserve the rest for the last half hour as directed. This method ensures a deliciously glazed and golden-brown ham.\n\t\t\n\n\nThank you for the tips on the glaze. That's pretty much what I did.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " You know that's a cow, right?",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A reminder.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Picked up some Chateau de Bourgogne and it's truly a cheese of distinction and pretty darn tasty.",
"loss": false,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Read descriptions on its taste (since I've never had it before) and it sounds very decadent. I wonder how much it costs and where to buy it. It doesn't sound like something I could just find in my local Kroger.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Yeah, it's a triple brie and one of my favorites. I purchased from a local cheese store. You can order it online I would suspect but I'm pretty sure if there's a cheese shop near you they would have it.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Hmmmm.... Brie. Didn't know it was Brie. I've tried Brie a couple of times and didn't like it at all. But the description of the Chateau de Bourgogne sounded pretty delicious. Guess I'd have to try it to see if I like it or not.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tRead descriptions on its taste (since I've never had it before) and it sounds very decadent. I wonder how much it costs and where to buy it. It doesn't sound like something I could just find in my local Kroger.\n\t\t\n\n\nIt depends on the neighborhood your Kroger is in. There are two near me that cater to different clientele and carry different products.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tIt depends on the neighborhood your Kroger is in. There are two near me that cater to different clientele and carry different products.\n\t\t\n\n\nYes, the Kroger in Dublin (on my work end of town) is in a more upscale area. If I can find it at any Kroger, it would probably be that one.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Brie is one of my favourites. I'll have to check for them in my local stores here. The IGA (think Yellow Label, ) one of several places I shopped in Quebec often carried an assortment of higher end cheeses. Pretty sure I've had that one.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I paid around 16.00 for 200 g's. I'm not a fan at all of the run of the mill brie's and generally never buy them and give them a pass, this is a different thing altogether and suggest if anyone has the opportunity to give it a try.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " If I can find it at all, it will depend on how much it costs. I can't really afford to be spending a lot of money on something I may or may not like. If it's super pricey, I would probably pass it up.",
"loss": true,
"prefix": "Linda0818:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you like persimmons?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " why they are often black inside?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Persimmons are black inside for the same reason that lemons are yellow inside.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Hm, never noticed.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " not all of them like that",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " example of both situations",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I'm not sure , but I've eaten them both ways and didn't notice and difference in taste. I used to try and avoid the ones that had the darker spots. Now I don't care.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I'm not fond of them. To me it's just one more overpriced, somewhat unusual fruit. I don't think I would mind them as an ingredient, if not too much.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " here it is not very expensive. you can find them for a low price too often\n\nthey have a wonderful taste..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " First time I had them was at a food expo 20+ years ago. If I remember correctly, the variety they were promoting was from Israel and called a Sharon Fruit. To this day, we refer to any persimmon as a Sharon fruit ( even if it's not, it's just how we remember it). I've only seen 2 varieties in the stores. I know there is also a Native American variety, which I haven't tried. I dont think they are marketable. Just have to know where a native tree is growing to sample them.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I don't like them at all - it's the texture that puts me off, not so much the taste. \nWe have two persimmon trees, but we just let the fruits drop off, nobody eats them. The bright orange colour of the leaves, in Autumn, is quite a pretty sight though.",
"loss": true,
"prefix": "Meryl:"
},
{
"from": "human",
"value": " Meryl said:\n\n\n\n\t\t\tI don't like them at all - it's the texture that puts me off, not so much the taste.\nWe have two persimmon trees, but we just let the fruits drop off, nobody eats them. The bright orange colour of the leaves, in Autumn, is quite a pretty sight though.\n\t\t\n\n\nI dislike the texture too. That's why I said they might be okay as an ingredient. I would try, if I had a free source of persimmons.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhy they are often black inside?\n\t\t\n\n\nThis is what it says on Wikipedia, but I don't know if this is relevant to your persimmons:\n\n\n\n\n\t\t\tThere is a third type, less commonly available, the pollination-variant non-astringent persimmons. When fully pollinated, the flesh of these fruit is brown inside—known as goma in Japan—and the fruit can be eaten when firm. These varieties are highly sought after. Tsurunoko, sold as \"chocolate persimmon\" for its dark brown flesh, Maru, sold as \"cinnamon persimmon\" for its spicy flavor, and Hyakume, sold as \"brown sugar\", are the three best known.\n\t\t\n",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I have accidently over-velvet'd my chicken breast - can this mistake be countered with some kind of flavor or something?😔",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Last night I went bananas with the baking soda. It was the one thing that I should have measured, but didn't. I poured a large amount into a large bowl of cold water, mixed it in with a spoon, and dropped my chicken in after cutting it up. I let it soak in there for at least 30 minutes or more. \n\nThe meat has this really strong bitter taste to it now. It's there a way to reheat it or some kind of sauce or seasoning that I can use to counteract the taste? Currently, it seems that my haphazard approach to the first step has ruined the whole meal.",
"loss": false,
"prefix": "Nina Robes:"
},
{
"from": "gpt",
"value": " Welcome to DC",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Hi Nina, Welcome to DC. \n\nWish I could help you, I just don't know. \n\nIs that picture of your finished dish? It certainly looks amazing!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Hi and welcome to Discuss Cooking ☺ \n\nYou can try countering the alkaline baking soda with an acid - vinegar or citrus juice - and/or sugar, but I don't know for sure whether it will help.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I was also thinking something acidic.\nOr some very intense spices to overrule the bitterness?\nOr just a little bit of chicken and lots of other stuff (maybe soup or a stew) so it gets diluted? But then you run the chance that even more food is not nice",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Maybe try some oyster sauce or hoisin sauce. They are both kind of sweet, but with other good flavours. I'm just guessing here, but I find that sweet counters bitter in some cases.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Thanks for the ideas everybody! I do not like to waste food; however I believe I'm going to have to close the book on this adventure. I tried everything but boiling the meat..before I toss it all out, I'll try boiling the chicken in a vinegar solution. Maybe I can eat it with some ramen noodles. \n\nAgain, thank you all! I really appreciate your advice.",
"loss": true,
"prefix": "Nina Robes:"
},
{
"from": "gpt",
"value": " Never boil chicken.\n\nI was going to suggest soaking it in milk.\n\nsometimes cooking fails or experiments just have to go in the trash …. It happens",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Isn't that looking gorgeous?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Have You Discovered Indonesian Food Yet? How to Find it in Your Area\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.theepochtimes.com\n\t\t\t\t\n\n\n\n\ni want to eat such thing..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I like Indonesian food, but beware - to \"continue reading free\" you have to give your email account.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " ooooooo",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I love Indonesian food",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " if i will screenshot the photo and put here a low resolution version of the photo is that legal?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I think it is. Acknowledge the source. \nAs long as you are not claiming it to be your own photo.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " The following photo is not mine but copied from \"theepochtimes.com\"",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Seeing - It does look yummy but the only thing I recognize is rice. \nWhat is the meat? and I'm not sure but that sort of looks like a lemon? \nCould you describe it a bit for us please?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " under the photo there is the name of this meal\nit is sometimes served with radang and chicken curry.\n\ni didn't investigated much beyond that, as it is not something that can be found in restaurants in my area\n\nhopefully soon it will.. but this is a hope..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\nSeeing - It does look yummy but the only thing I recognize is rice. \nWhat is the meat? and I'm not sure but that sort of looks like a lemon?\nCould you describe it a bit for us please?\n\t\t\n\n\nNot a lemon, that will be an egg \nDifficult to say what the others are.",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pork Belly",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought a pork belly. It was on sale and it looked good. But I have several ideas as to how to use it.\nI could roast it with skin Cuban style with the skin real crispy. Chicharrones if you will.\nI could try making bacon.\nI can try to make a porchetta. Not sure that I spelled that correctly but it's the belly rolled up with some kind of stuffing inside.\n\nThe Porchetta seems to be where I'm leaning. But I'm not exactly sure what to use as the stuffing/seasoning/herbs in the roll.\nIt will not be a real stuffing? Maybe olive oil, garlic, spices and herbs? Something like that.\nAny suggestions or ideas?\nThanks in advance.",
"loss": false,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " I would try a stuffing of sauerkraut, apples, onion, fennel seed, etc…\n\nHere is one idea with sauerkraut and mustard.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tStuffed Pork Belly with Sauerkraut\n\t\t\t\t\t\n\nDelicious recipe for Stuffed Pork Belly with Sauerkraut\n\n\n\n\n\t\t\t\t\twww.hengstenberg.com",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " This is the way I make porchetta. You can also roast in oven on a rack. Set the oven 335 - 340 ish. It's not in the instructions, but roll up the pork belly before seasoning. If any of the skin ends up inside, mark and cut the skin that would be on the inside off, because it won't cook correctly and will be nasty. Yes, BTDT.\n\nI also cook pork belly Asian style. I use the Momofuku style recipe at\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMomofuku's Pork Buns Recipe on Food52\n\t\t\t\t\t\n\nThis recipe's momofuku pork buns are salty and sweet and texturally interesting. They’re fun to eat, and they involve pork belly, a close cousin of bacon.\n\n\n\n\n\t\t\t\t\tfood52.com\n\t\t\t\t\n\n\n\n\nINGREDIENTS\n1 around 4-pound skinless pork belly. I started out with a 5.29 pound belly, cut off the thicker end for another use, so that left a fairly equal thickness of pork belly.\n\nKosher salt\n1 Tbsp black peppercorns\n1-1/2 Tbsp fennel seeds\n1/2 Tbsp crushed red pepper flakes\n1 tsp dried rosemary\n1 tsp dried thyme\n4-5 garlic cloves, microplaned\nMicroplaned zest from a large lemon, make sure not to get the white pith.\n\n1/2 tsp baking powder\n1/2 Tbsp kosher salt\n\nScore the outside fat of the pork belly fairly lightly, trying not to cut through to the meat, flip over and score the meat side a little more deeply, but not all the way through.\n\nMake up a cure by toasting the fennel seed and black peppercorns just untl fragrant, cool, then coarsely grind in a spice grinder, along with the dried thyme and rosemary, and red pepper flakes. Mix with the microplaned lemon zest and microplaned garlic cloves. Make sure everything is well mixed together, making sure to break up the garlic. Liberally salt the meat side of the pork belly, then rub the cure in, making sure to get down into the cuts. Tightly roll and tie. Mix the baking powder and salt together, then rub the outside. Sit on a rack in a roasting pan, cover lightly with plastic wrap and let it sit at least overnight up to 2 days. Take the plastic off the morning you are going to cook so outside will dry some.\n\nTake the porchetta out of the refrigerator. Set up a 2-zone fire with charcoal and a couple of chunks of apple or whatever other wood you want. Place a drip pan in the middle between the coals. Set the fire up to keep temps between 325 and 350. Place the porchetta on the rotisserie and cook for about 3 hours to an.internal of 170 to 175.\n\nAbout 30 minutes before the porchetta is done, spoon off most of the grease into a heavy glass measuring cup then put in some parcooked fingerling potatoes or small new potatoes to finish cooking. Keep the drippings to use like bacon fat.\n\nThe meat should be moist and tender, and the fat rendered and crisped very nicely.",
"loss": true,
"prefix": "medtran49:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to thicken milk?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " a ham and potatoe soup recipe calls for thickened milk. Never heard of it before but how is it done?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Simmer it on the stove until it reduces by half.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " That is highly unusual in a potato soup recipe. They want you to use flour or starch to thicken the milk before adding it to the soup. Potato starch is a thickener itself. Most recipes call for adding the milk to cook the potato in, then if it needs more thickening, adding flour. (Always dissolve the flour in a little cold liquid before adding it to a hot liquid).\n\nI think I would find a more traditional style recipe if this is your first time making it.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " I would make a basic cream sauce using the amount of milk called for in the recipe.\n\nThis will make a thick mixture similar to a can of condensed cream soup.\n\n1⁄2 cup butter\n6 tablespoons all-purpose flour\n 2 cups milk\nground black pepper to taste\n\nMelt butter in a saucepan. Add flour and make a paste. Add milk and cook over low heat until thickened. Add pepper to taste.\n\nFor a thin sauce reduce amount of butter and flour by 2/3. For a medium sauce reduce the amount of butter and flour by 1/3.\n\nThis basic sauce can be flavored with chicken bouillon, minced mushrooms, onions, etc…",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I think they meant to thicken the soup with milk. Or Use evaporated milk. Whish is thicker.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Thickened milk is a separate procedure within that recipe, and if they're not providing the guidance to facilitate that, I would look for a different recipe altogether, simply because that's just lazy and unprofessional. A quick google search for potato ham soup showed 1.2 million results. imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Where is the recipe from? Does \"thickened milk\" translate badly from another language? Is it made in an area where people can buy something called \"thickened milk\"? Is it listed as an ingredient?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I make potato, cheese, and bacon soup often and when I want to thicken the milk, I put about two tablespoons of flour into two tablespoons of melted butter in a pot and cook a couple minutes to get the edge off the flour. I believe this is a roux? \n\nAnyway, once I've done this, I add cold milk to the butter and flour. Chef John always says a hot roux with cold milk will keep you from having lumps.\n\nI don't have the heat on real high, but I do stir the milk for about 10 minutes and you can tell when it starts getting thicker. When it's thick enough for me (or when I get tired of stirring), I remove the pot from the stove and then stir in the cheese. I don't let my milk get real thick because the cheese will thicken it up as well. When the cheese is all melted, I add the whole thing to the potatoes and bacon. \n\nRecently, I've been using Parmesan cheese, cream, and Alfredo sauce in my potatoes and bacon in the slow cooker, and then stirring the cheese in when the potatoes are tender. I'm still experimenting with that, though.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tWhere is the recipe from? Does \"thickened milk\" translate badly from another language? Is it made in an area where people can buy something called \"thickened milk\"? Is it listed as an ingredient?\n\t\t\n\n\nMaybe they meant heavy cream, who knows, maybe like you said translating language properly isn't always a given.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Just a little corn starch will help thicken milky sauces.",
"loss": true,
"prefix": "Meryl:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Marinate",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a question for those of you who marinate meats:\n\nDo you ever feel that it's wasteful? I once marinated my chicken in honey plus some herbs. The end result was really delicious chicken. However, I had to throw the marinade away after it was used, and it appeared to be very wasteful, because honey was very expensive. But without marinating, meat doesn't taste good. So I kind of wonder a bit. Just wondering what your thoughts are on marinating. \n\nThanks.",
"loss": false,
"prefix": "Wan:"
},
{
"from": "gpt",
"value": " It's not wasteful if you get benefit from the money spent. \n\nYou could bring the marinade to a boil then cook it down to thicken it and use it to baste the meat as it cooks.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Agreed Andy - if it is what it takes to get your end result delicious - it is not a waste. \n\nMost all marinades can be then cooked and used - many recipes even have that as part of the steps in the recipe. \n\nDepending on the amount of meat you could possibly reduce the amount of marinade made. Making sure all ingredients are reduced by the same %. Use a plastic zip lock bag to pour the marinade in, add meat, squeeeze out as much air as is possible and massage meat. Using the bag ensures that all of the meat is covered by the marinade thereby possilby using less.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I often, usually, use the marinade elsewhere in the recipe or to make a sauce. Since raw meat has been sitting in it, it does need to get thoroughly cooked to be safe. As Andy wrote, bring it to a boil. Depending on the dish and the marinade, it might make a good sauce just brought to a boil or it might be better reduced or thickened with corn starch or other gravy thickener or maybe with whipping cream or a swirl of cold butter.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Yeah, I either use it as a sauce, or keep basting meat with it.\nOr even keep it and use it in the next meal",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Use less marinade.\n\nExperiment with using smaller amounts of marinade to paint/baste raw meat instead of immersing the meat until you notice a difference or skip the marinade and use a rub that adheres to the meat and provides flavor.",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long does liquid broth keep in the frig?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " or should it be frozen?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " No more than three or four days. You should definitely freeze it. It will last forever frozen.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " If you have a silicone muffin \"tin\", you can freeze pellets of the broth, so it's easier to get out an amount you need. It works with ice cube trays too. This is assuming that it is more broth than you want to use at once.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Any quantity for freezing is possible. Choose one or several.\n\neg - you opened a box of chicken broth - they are usually about 4 cups.\nSimple math:-\nYou use 1.5 cups for a recipe and now have 2.5 cups left. \nIf you think you will only use maybe a tablespoon at a time (to mix a slurry with flour or corn starch) then freeze in an ice cube tray.\n\n\"generally speaking\" an ice cube tray = about 2 cups (14 cubes)\n7 cubes = 1/2 cup\n1 cube = 1 Tablespoon.\n\nOnce frozen in the ice cube trays - you can pop them out and into a resealable bag. This helps prevent them from evaporating and makes it easier to grab 1, 2 however many you wish, for the next recipe.\n\nYou could just freeze the whole thing but another good reason for using an ice cube tray is that the little cubes melt faster! Win-win!!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tor should it be frozen?\n\t\t\n\n\nAre you talking about homemade or commercial? \n\nHomemade, I would treat as above.\n\nCommercial, I've kept in refrigerator as long as a couple of weeks with no issue.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " medtran, entirely possible, I too have kept it for a fairly long but on the downside - on several occasions when going to use it have found it rather nasty and headed for the drain.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I make chicken soup quite often, Simple bullion. I keep it for two weeks easily. How ever you can taste the difference, the lack of freshness.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\nmedtran, entirely possible, I too have kept it for a fairly long but on the downside - on several occasions when going to use it have found it rather nasty and headed for the drain.\n\t\t\n\n\nI always give it a smell and pour a little out in another container before using.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Believe me, when I open the bad ones - it is not necessary to smell nor pour into another container!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " It’s good for 4 days\n\nskip the ice cube trays and freeze it flat in a ziplock bag. Just break off what you need.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tIt’s good for 4 days\n\nskip the ice cube trays and freeze it flat in a ziplock bag. Just break off what you need.\n\t\t\n\n\nI tried that. I prefer the smaller pieces I get from my silicone muffin \"tin\". Maybe if I were using more stock at once the break it off method would work.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: When do you use liquid smoke?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a bottle and never use it because I don't know what I should use it on.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Usually meats but can be used on anything. Just Be Aware! it is very strong and only a drop or two is needed. \nIf you were to grill something (or pan fry) and wanted that slight smokey wood flavour you'd get from a grill or open fire - that's when you would use it.\n\nI quite like it but am always forgetting to use it. I have both mesquite and hickory flavours.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " It is a staple in our house. A few drops, or even a lot of drops in baked beans works great. I might put a few drops in stir fry or most any instant pot dish.\n\nI prefer Stubbs over the Wright version.\n\nAs for how much, it is preference. I've used a few drops and I've also dumped half a bottle or more when I wasn't paying attention. Both were yummy.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " Would never be convenient for you?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I use it in split pea soup, baked beans, BBQ sauce and a dipping sauce for meats to name a few.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " I had a bottle in the back of the cupboard for many years and finally tossed it.\n\nI probably bought it to make some sort of barbecue sauce.\n\nSo far, I haven’t regretted my decision.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Thinking about it - can't really recommend a half bottle LOL - but you could probably even put a tiny drop in some scrambled eggs. If you don't taste it then next time try 2 drops.\n\nIt's use is strictly up to you. Do you like to season things and experiment? It is one of those things if you've never had you will never miss, or have had and couldn't care less, or hate or love. Although I think the only reason you would hate it is if you accidently used too much. You might think of it as being salty. \n\nObviously Sir LOB is in the intensely dislike category! He should perhaps say why?\n\nEdit:\nMy bottles have a plastic insert in the lid with just a small hole, which to me says only use a small amount until you figure it out.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks for the suggestion of using it with beans. I have some and we usually only think to add it to hamburgers.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tThinking about it - can't really recommend a half bottle LOL - but you could probably even put a tiny drop in some scrambled eggs. If you don't taste it then next time try 2 drops.\n\nIt's use is strictly up to you. Do you like to season things and experiment? It is one of those things if you've never had you will never miss, or have had and couldn't care less, or hate or love. Although I think the only reason you would hate it is if you accidently used too much. You might think of it as being salty. \n\nObviously Sir LOB is in the intensely dislike category! He should perhaps say why?\n\nEdit:\nMy bottles have a plastic insert in the lid with just a small hole, which to me says only use a small amount until you figure it out.\n\n\n\nMine is just the big hole. I have to be careful. What brand do you use? Mine is Stubbs.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " There is always a bottle in our fridge. And its always full as I am afraid to use it. I worry it will ruin the dish I am creating.\nI even hesitate to use it in a quick BBQ sauce.\nI guess I need a therapist?",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " I finally threw the bottle in our pantry away. It had been there for a VERY long time. I would imagine Craig bought it for one of his BBQ dishes.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Mine are called \"Woodland\" and are at least 5 years old and probably a heck of a lot older. They just sit in my cubboard - but I will start using them since this has been brought forward.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Years ago I red some recipe that called for liquid smoke. Then by the time I found one in a store, I could not remember the recipe and never used it. Not even sure if I finally threw it away, or is it still seating in the cabinet. \n\nHow do I add emoji?",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " It recognizes basic : and ) as that is how the emoji's are created in it's app. For others, go to the tool bar at the top of your own post. You will see 3 faint dots beside the link symbol. Clic on that, another bar drops down and you will see a smiley emoji, clic on that and make your choice. It is right beside the picture symbol for adding your pictures.\n\nAnd as for items lost at the back of the cupboard. I have so many never been opened, never tried. Like you when I finally find the item, the recipe is long gone!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use it in pea soup, and other soups. I use it in marinades of things I grill. Ive used it to make mushroom bacon, carrot lox ( be open minded, not as bad as it sounds) , some stir frys. I always have liquid smoke and smoked paprika ion hand.\nBeing vegan, it's the only way to get a good \" grill\" or \" Bacony\" flavor. \n**as mentioned above, a little goes a long way**",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " A large cattle and sheep operation near me buys it by the 55 gallon drum. They use it as a sheep dip and on cattle to fight flies etc. I used to dip my dogs in it in the spring of the year...prevented fleas and ticks for several months!",
"loss": true,
"prefix": "Uncle Bob:"
},
{
"from": "human",
"value": " I have stuff in my cupboard that I bought for a specific recipe, but I don't remember which one anymore. So, I started adding them to my shopping list in Copy Me That. If a recipe has an ingredient that I will need to buy specifically for that recipe, I use the grocery cart icon, while on the recipe page, to add stuff to that grocery list. I don't necessarily add all the ingredients in the recipe, just the ones I don't always have on hand. Then three weeks later, when that package arrives from Amazon, I can look at the grocery list and figure out which recipe it goes with.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " just never, sorry",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Shallots vs onions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " first, are shallots a more extreme onion? Do you use them when a recipe calls for onions? When would you use them instead of onions?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Shallots are a bit sweeter and more mild than regular onions.\n\nPeople compare them to a cross of onion and garlic, but I don’t get much garlic from them.\n\nI have them on hand all the time, just like onions. You can use them like onions but they are smaller so you have to cut up more of them and they taste somewhat different.\n\nI use them a lot in sauces, sautéed mushrooms, dips and things where I want a milder taste.\n\nYou best bet is to buy a couple and use them and see what you think of their taste.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Another difference is that the layers in shallots are much thinner than in onions. So, they can easily be cut into smaller pieces than onions, since all of the onion-things, tend to fall apart at the layers, when you have cut them up.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I find shallots to be a little stronger than many (but not all!) onions, and I often use them in things that call for a small onion or small amount of onion, since I rarely have small onions on hand. I use a small shallot when making quacamole, and I rinse it after mincing it. And the things I use the most in are Thai foods, which got me started growing them! A lot of southern Indian foods use shallots, too, partly because of the strong flavor, and maybe because they grow better in that area, as in Thailand. \n\nI have an idea about why shallots are often called a \"cross\" between onions and garlic - while they don't really have a taste of garlic, they sort of grow more like garlic, in sections, and often when the shallots are peeled, there is a smaller and larger part, even though it looks like an elongated onion at first. And, like most hardneck garlic, it can get planted in fall, and grows through the winter, and takes off in the spring. One shallot \"set\" can produce 6-8 shallots in a cluster, once harvested.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's your all purpose seasoning salt?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I use Lowry but am open to try another kind. In fact I see nothing special about Lowry.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I mix my own.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI mix my own.\n\t\t\n\n\nI also mix my own.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI mix my own.\n\t\t\n\n\nWhat are the ingredients?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tI also mix my own.\n\t\t\n\n\nWhat are the ingredients?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I have some mixes that I put together. I forget to use them most of the time. If I am also looking for an umami boost, it is usually the vegan \"chicken broth\" powder that I use. If I am only looking for the salt and umami boost, it's usually Asian fish sauce.\n\nI just remembered - my mixes aren't actually seasoning salts. I don't put salt in them. I prefer to add the salt separately, so I have more control. That also means that I have room for more fish sauce, which is quite salty.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Never saw the need for a seasoned salt. If your asking for various spice mixes, well then yes, I have lots and I make them myself.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tNever saw the need for a seasoned salt. If your asking for various spice mixes, well then yes, I have lots and I make them myself. \n\n\n\nOnce in a while, I want to make a recipe that calls for a seasoned salt. I always look up a copy cat version and mix it up a very small batch. Even if I like the blend, it probably won't get used for anything but that particular recipe. I just don't think in terms of seasoning salts when I cook.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Salt\nPepper \nPaprika\nGarlic Powder\nOnion Powder",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " trader joe had one and that's what i use",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " I just make own ala minute.",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I get the hard crusty stuff off outside of pan.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " its real thick and hard. Maybe I shouldn't mess with it.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Is it dough? cake batter? soak it overnight for sure.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " What kind of a pan?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " what kid of pan?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\twhat kid of pan?\n\t\t\n\n\nIron pan",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " If you mean cast iron, scrape off as much as you can with the blunt end of a butter knife or something similar, then take a stainless steel scrubber like this one to it:\n\n\n\n\n\n\nRe-season if required.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I don't even bother to clean the outside of my cast iron pans. The stainless ones I use steel wool but don't break my back over it. \n\nGood hot, soapy water to make sure there is no grease to burn or catch fire. Good enough for me.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " If cast iron, place it in the fireplace when you intend to burn logs for a while. Then clean it up with a metal scrubby and reseason.",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: SABICH's MAGIC....?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " someone who knows what is sabich and can explain what makes it is so good?\n\n\n what kind of sabich did you tried and what did you put inside?\n\n\nin the photo is a very basic sabich\n\n\ni think it is pretty amazing and i recommend not to add AMBA most of the times unless you can control it exactly and add the right amount.\ni find most AMBAS not very good.\n\n\nalso don't add hummus. especially the highly processed ones. it is not tasty.\n\n\nwhen i eat outside i prefer the cabbage instead of the the salad of tomatoes and cukes. at home it is the opposite because it is more tasty to eat the latter at home.....",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " First time I´ve ever heard of sabich and had never heard of amba; had to look them both up!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " Yup, I had to look it up too and sabich is extremely close to the word sandwich - so I had a good guess on that. Especially as the picture helped. \n\nBut amba was a new one! \n\nSounds tasty! Pretty sure I would love the eggplant stuffing, yum!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " you can make at home too....\n\n\ni even have my own method of frying eggplants in shallow oil\nfirst bake the sliced eggplants on a parchment paper\nonly then fry\notherwise there will be too much splatter. (even if you squeeze the eggplants)\n\n\n\ni don't like deep frying because it's hard to get rid of the oil afterwards.\n\n\nalong with it add:\nparsley\nonion\nthick tahini sauce....\nsalad\negg\nsalt\npepper\n\n\ni think that in north america eggplants are expensive but you can try when it's cheap or but the expensive ones.......\n\n\nif you don't succeed at first, keep trying. and make notes of how you solved some problems so you remember later on.....\n\n\ni hope to make an hebrew lesson on how to make it with many tips on my preferences",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " I really like that idea of baking first!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " give it a try\ni like my fried eggplants pretty salty\nbut i also like how they are sometimes having a somewhat natural sweet taste to them. it's not that sweet. just slightly.\n\n\ni will now add some more photos for inspiration.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " looks great! making me hungry!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " bear in mind that not all places are making it tasty.........",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " I've never heard of either, but it looks good. Is the eggplant seasoned at all ( with any salt, pepper or spices) ?",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " just salt",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Apples vs apple cider vinegar",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does apple cider vinegar have the same nutrients as apples? In other words would drinking a shot of apple cider vinegar give the same nutrients as eating an apple? Maybe this is a technical question beyond what most of us are able to answer.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Think about how an apple becomes vinegar.\n\nThe answer is very much no. It’s very easy to answer.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tApple cider vinegar - 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": " In vinegar the carbs and sugars are metabolized into alcohol first then into acetic acid.\nAs @jennyema says, no.\n\nThere are probably some anti-oxidants in vinegar but not anywhere near what is in the apple. An apple also provides a sense of fullness in the stomach with the fiber and the carbohydrates.\nAn active vinegar (you'll notice the mother near the bottom of the container-a semi-transparent gel like blob) will encourage good gut bacteria that will help a person digest their food. It is a probiotic. It will also assist immune function and provide a healthier gut lining.\nBoth the apple and AC vinegar are very good for you. I try to get both every day, one way or another.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Raw, unfiltered apple cider vinegar has some excellent health benefits, but I don't know if they are the same benefits as fresh apples. \n\nCD",
"loss": true,
"prefix": "caseydog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: In your opinion. how would the cookbooks of the future be like, for example ten years from now?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have enough that I don't need any more! Seriously, though, it all depends on who it is being written for - just like now, there will be countless types of cooks out there, and the demand for all those different cookbooks will be there, but how many will still want a paper book? More and more are switching to looking at a phone for recipes (with a lot of recipes out there we won't mention!). And I'm sure someone is trying to come up with something where they can say \"Alexis, fix me a Chinese dinner.\"",
"loss": false,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tI have enough that I don't need any more! Seriously, though, it all depends on who it is being written for - just like now, there will be countless types of cooks out there, and the demand for all those different cookbooks will be there, but how many will still want a paper book? More and more are switching to looking at a phone for recipes (with a lot of recipes out there we won't mention!). And I'm sure someone is trying to come up with something where theyS can say \"Alexis, fix me a Chinese dinner.\"\n\t\t\n\n\nSad, but true I suppose. After two traumatic house moves, I was forced to reduce my cookbook collection from over 200 to just about 20. (The ones I just could not part with.) And I still love to just have an occasional trawl through for a recipe now. But if you just want something specific, it is so quick and easy to go online, or of course - come here! I feel like a lot of recipes now are based on time, (how long they take) because we are so short of it. But actually if you put something in the oven (or the slow cooker) for a long time, what better time to gather family around while the food cooks? Just doesn't seem to be okay for people now (to wait I mean.) \nRecipe books for the future? Break them into \"Gathering Type\" - Solo/Duo/Small Family/Friends/Party/Celebration. With lots of options to suit as many as possible. (Not going to happen I know - just wishful thinking!)",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "human",
"value": " You can rearrange the content. You can sort the recipes by ingredients. You can sort the recipes by region. You can sort by technique like stew or fry\n\nThey'll self scale including for baking.\n\nYou can query the stores in your area for specialty ingredients by tapping the ingredient in the list.\n\nYou'll link the recipe to your oven so it preheats, drops temp if needed at the right time. You can look at the dish without opening the oven, on your phone or on the oven screen.\n\nI already use a lot of ebooks...",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " While I don't think we will have Star Trek style replicators ten years from now, cookbooks for replicators could get very interesting. There would be the ones that aren't really human readable. Just feed it into the replicator and the exact same dish as the recipe (formula) is for. Or there might be a version that simply replicated all the ingredients in the amounts needed for however many servings, so you could still cook it, but you would know that you always had all the ingredients on hand and there would be no waste, well, if you don't burn the food or do something else untoward.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Unless the internet is going away, the cookbook of the future will be exactly like what you're staring at right now.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "gpt",
"value": " Something that shows an ingredient list with the methodology, a story by the author is a bonus and pictures are nice to look at, but I don't need anymore coffee table cookbooks, just the facts.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I need pictures - I eat with my eyes first.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI need pictures - I eat with my eyes first.\n\t\t\n\n\nEspecially for recipes of food I haven't eaten, the pictures can be very helpful.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I not only like to see the picture if I haven't made it - I like to see it in colour. \nI have 2 printers - one is a monochrome laser and the other has colour. The colour printer is upstairs - so I often print monochrome as I want it right away. I'm never happy with it and will often go back later and reprint with colour. \nWaste of paper? Not really, as I use the backs for art practice or just a scribble pad.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Holograms.",
"loss": true,
"prefix": "Jusa:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I Cook Salmon so I can Barely Taste It?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I need to start including salmon in my diet, I just don't like how it tastes at all. How do I go about cooking it or what can I add to it to make it taste good? I can't stand that oily fish taste, not a seafood person but need to start eating it for health reasons. Would appreciate any help. Thank you.",
"loss": false,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " Would taking a salmon oil supplement accomplish the same thing?",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tWould taking a salmon oil supplement accomplish the same thing?\n\nView attachment 65669\n\n\n\nHey Aunt Bea how goes it and thanks for replying. Thanks for the suggestion but I actually feel like cooking it and trying to get used to it, I'm sure there are gonna be some recipes out there that might make me like it. Or tolerate it at the very least lol. I don't want to close myself off from eating such a healthy food anymore.",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " Yajee, I don't care for fish either. But I have learned to eat and like! Salmon, and most white fish, like Cod or Haddock, Sole and Tilapia. One thing I cannot do is eat leftovers of fish, blech.\nSo perhaps not as high in your omega's as salmon is, why don't you start with the milder white fish. \nCod is high in Omega's. but don't forget so are eggs, walnuts (I was surprised) and canned tuna.\n\nDo you eat Fish and Chips?\n\nEdit:\nand I never have them in stews/soups, etc. either. (shudder)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\nYajee, I don't care for fish either. But I have learned to eat and like! Salmon, and most white fish, like Cod or Haddock, Sole and Tilapia. One thing I cannot do is eat leftovers of fish, blech.\nSo perhaps not as high in your omega's as salmon is, why don't you start with the milder white fish.\nCod is high in Omega's. but don't forget so are eggs, walnuts (I was surprised) and canned tuna.\n\nDo you eat Fish and Chips?\n\nEdit:\nand I never have them in stews/soups, etc. either. (shudder)\n\t\t\n\n\nWhat's happening Dragnlaw? So I am fine with white fish like cod, cause yes, I love fish and chips loool. It's specifically salmon I'm trying to incorporate. Just been Youtubing recipes and found this butter-honey-garlic salmon recipe that sounds like it might be good at covering it. Might give it a go and see how it ends up.",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " Ahhh, understood. Do you have a friend whose cooking you enjoy? Maybe they could cook it for you. (or a restaurant) \n\nSometimes if someone else does it, it will work for you. (edit: and then you get brave and try it yourself )\n\nI know if is very easy to overcook fish, but at the same time I heartily suggest you make sure it is not undercooked. I put myself into \"off\" on salmon for awhile because I accidently undercooked it. again, another blechhh",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tblechhh\n\t\t\n\n\nThis sums up perrrrrrrfectly how I feel about fish when you get that vomit inducing oil taste loooooool. We're on the same page honestly. \n\nAt the moment I'm on my Tod so have to cook it myself.",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " \"on my Tod\" ?? translate please?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\t\"on my Tod\" ?? translate please?\n\t\t\n\n\nLoool, sorry, it means, 'on your own/by yourself.'",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " I love salmon cakes. Also, I love salmon poached and cooled with a dill cream sauce. Neither are overly fishy.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tI love salmon cakes. Also, I love salmon poached and cooled with a dill cream sauce. Neither are overly fishy.\n\t\t\n\n\nSalmon cakes, hmm, interesting, never thought about that. Would you have a recipe you recommend?",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " I basically do something like this. If I do not have onion, I will use onion powder. I typically use egg, crackers/bread crumbs, salt, pepper and flour and the onion/onion powder, ofc. I also add a quarter teaspoon of baking powder. However, as you can see by this recipe, you can add whatever you think is tasty. It's a very quick recipe and I always keep a couple cans of salmon around for them.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\nI basically do something like this. If I do not have onion, I will use onion powder. I typically use egg, crackers/bread crumbs, salt, pepper and flour and the onion/onion powder, ofc. I also add a quarter teaspoon of baking powder. However, as you can see by this recipe, you can add whatever you think is tasty. It's a very quick recipe and I always keep a couple cans of salmon around for them.\n\t\t\n\n\nThanks for this. Will give this method a go too.",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " Drain and flake it well if you want to reduce the salmon flavor.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I was thinking to try it with fresh salmon, no? Canned better for this?",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " I have a wonderful recipe done with fresh salmon. You need to chop/chop super fine. I'll find it. Maybe i've already posted it somewhere.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI have a wonderful recipe done with fresh salmon. You need to chop/chop super fine. I'll find it. Maybe i've already posted it somewhere.\n\t\t\n\n\nOh please let me know if you find it. Could I chop it in a blender/food processor?",
"loss": true,
"prefix": "Yajee:"
},
{
"from": "gpt",
"value": " I've only made it with canned, but see that @dragnlaw is on the hunt for a fresh recipe.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " do'nt thnk I posted it but here is a link - the picture is sort of fuzzy on my screen, hope yours is clearer. Let me know if you cannot open the link.\n\nAmerica's Test Kitchen, 2 ways with fish\n\nYou can watch the whole show or just go to about 17 minutes for the salmon cakes. If you like it I can post the ingredients for you. \n\nYes, you can do it in the processor.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " That link doesn't allow me to view without an account, Dragn.",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: TV dinner problem",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " when I got home with my frozen tv dinner instructions said use a microwave but I don't have one. Would the oven be the solution?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " TV Dinners were originally intended to heat in the oven. Does the package have oven heating instructions?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " No, if it did I wouldn't be posting this",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Plunk it in an oven-safe dish, set oven at 350 degrees fahrenheit and check often after 30 min hoping for the best?",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Last thought, probably too late, check the company's website? Maybe they have alternative directions. Surely, you are not the first person to face this problem!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Many of the new style prepared dinners are in paper or plastic trays whch are not oven-safe. If that is the case, transfer the food to an oven-safe dish before cooking. From there, it's not rocket science. Just use moderate heat until it's heated through. That would probably be 350-375 for 20-30-40 minutes from frozen (depending on the density of the food). If it's not ready, just put it back for 10 minutes at a time until it's heated. \n\nRemember that a solid block of frozen food (like lasagne) takes longer to reheat than something loose (like veggie stir fry). Most (not all) tv dinners are already cooked, so you are just thawing and reheating them. You really can't screw it up - just heat and remove when hot.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " In addition to above advice. Cover the dish with foil. Be sure to flip meat, stir veggies and potatoes/rice halfway through cooking. If it has a brownie, leave uncovered and only cook half the time, or until it looks firm and cooked through then remove brownie from oven.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " The oven is a great solution! I've been in a similar situation before, and the oven worked perfectly. Just follow the instructions on the packaging for temperature and cooking time. It might take a bit longer than a microwave, but the result is usually much better with a crispier texture. Plus, it's a versatile option for reheating or cooking various frozen meals.",
"loss": true,
"prefix": "robertpost:"
},
{
"from": "human",
"value": " I understand that it’s not going to help your situation right now, but you can find very useable microwave ovens for quite cheap nowadays and they will end up costing you less than the tv dinners",
"loss": true,
"prefix": "Jade Emperor:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I bought a cooking book called Jerusalem",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " planning to make a lot of it\nmany recipes are hard to make\nhere is the cover",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tplanning to make a lot of it\n\t\t\n\n\n120 recipes? That should keep you busy for a while.\n\n\n\nSEEING-TO-BELIEVE said:\n\n\n\n\t\t\tmany recipes are hard to make\n\t\t\n\n\nIf it was easy, everyone would do it!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Ottoleghi is a very famous chef and author of many excellent cookbooks. I have a few but not Jerusalem.\n\nHis recipes are usually easier than they seem.\n\nHe owns a number of restaurants in London",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " whats your favorite restaurabt of his and favorite cookbook?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Thin fried patties",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " in israel we love thin fried patties. they can be made with different veggies and/or different meats along with eggs flour and spices.\nin hebrew the word for patties is ktzizot and these chicken and vegetables ones called in iraqi jewish.. arookh.\n\ni like them dark and they are much better cold after staying in the fridge\n\nedit..\nhere is another pic from the preparation",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Do you have a recipe or two? How are they used? I see you put one on bread. Are they ever the main dish in a meal? Are they used as a snack or meze?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i will try to translate later\n\nthey can be a snack, eaten in pita, eaten from a dinner platter at the center of the table along other foods,\nthey are versatile.\nthe fact that they are one or two bites size is cool\nmany israelis want to bake them as a more healthy version but it is awful and not tasty.\n\n edit..\nuntil i translate manually. you can use microsoft's translator for the recipe part. here it is..\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tאיך להכין ערוק • לביבות ירק עיראקיות | The Kitchen Coach\n\t\t\t\t\t\n\nארוחת בוקר בבגדד • סבתא חנה מלמדת איך מכינים ערוק, לביבות ירק קלות וטעימות מהמטבח העיראקי, שממש קשה להפסיק לאכול\n\n\n\n\n\t\t\t\t\twww.thekitchencoach.co.il\n\t\t\t\t\n\n\n\n\nthis recipe is without some extra things that I've added. for instance. I've used bright green zucchini that i grated.. (ive used ground chicken breast too)\ndont forget to squizze the grated fresh vegetables well bofore mixing with the rest of the ingridients. u can use some salt so it is easier to draw the liquid from the fresh veggies.\n\nhope to write it in english soon..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " KTZITZOT\n\nedit.. i've added the forggoten chicken and adjusted some of the ingredients.\n\n • One medium potato peeled and cooked through and mashed.\n\n • One medium potato peeled and grated on a grater (coarse side)\n\n • one medium zuccihini, peeled and grated on a grater (coarse side)\n\n • one medium onion, peeled and grated on a grater (coarse side)\n\n • handful of parsley chopped\n\n • handful of cilantro chopped\n\n • 1/2-3/4 teaspoon table salt [you will test for saltiness in the microwave. feel free to add more if needed]\n\n • 1/2 teaspoon ground cumin [you can use less]\n\n • 1/4-3/4 teaspoon mono-sodium glutamate [optional but recommended]\n\n • 1/3 teaspoon granulated garlic\n\n • 1/3 teaspoon grounded black pepper\n\n • 2 flat tablespoon of all purpose flour\n\n • 250 grams of ground chicken breast\n\n • 5 eggs\n\n • vegetable oil for frying\n\n\n 1) take the grated raw potato, grated zucchini and grated onion and squize out their water well.\n\n 2) Mix all of the ingredients together very well.\n\n 3) put a bit in the microwave and taste for saltiness.\n\n 4) Heat about 1 cup of oil in a big non stick pan on medium heat.\n\n 5) Scoop the mixture with a spoon and put in the hot oil and flatten the patty so it’s fairly thin.\n\nDo couple more but don’t crowed them much.\n\n 6) Move them with two forks occasionally and when they are dark, flip over and do the same on the other side.\n\n 7) Remove to a plate with a paper towel.\n\n 8) Add more oil if needed. repeat with the rest [might take time] and stack them over more paper towels.\n\n 9) Let them cool and put in the fridge. They are tastier once cold.\n\n\nedit..\n\ni've ommited the carrot. i don't like it in this recipe much.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " That sounds a lot like a latke, except for the zucchini.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " wait a moment. i forgot the chicken. i will need to fix it later. i translated a recipe that is vegetarian and forgot the chicken.....",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why do some yellow kiwis won't ripen?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ive one\nits more than a week and its still hard\ni havnt stored it in the fridge",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Kiwi that's fresh out of the fridge or firm from the store will ripen in about 3 to 5 days when left out on the countertop. To ripen kiwi faster, keep it in a paper bag with an apple or a banana. Apples and bananas give off ethylene gas, which will help ripen the kiwi faster.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I refreeze unopened sausage links?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I purchased uncooked maple sausage links a few months ago and ended up putting them in the freezer. I put them in the refrigerator Saturday afternoon so I could cook them Sunday evening. I've changed my mind and would like to refreeze them. I have nasal congestion and can't taste a thing, darn allergies. Is it safe to put them back in the freezer?",
"loss": false,
"prefix": "KateH21:"
},
{
"from": "gpt",
"value": " No problem. Refreeze. Since they were in the fridge all the time, there is no danger of spoilage and since sausage is already ground meat, and change in texture will go unnoticed.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I agree with Andy, they should be fine.\n\nIf you are concerned, cook them and freeze the cooked sausage links.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " I have done this. I usually write how many days it was in the fridge. That way, if something would usually be good for four days after defrosting, I would count that as two fewer days that they would be good after the second defrosting. I might also decide to use cold water to defrost them. That's quicker than the fridge, so it can be done a few hours before you want to use them. That way, if something comes up, like a cold or a migraine or low energy day, they are still in the freezer.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I don't see a food safety issue, but it's likely to be more dry after freezing, thawing and re-freezing. \n\nI'd use them in something to help that deficit rather than being the solo star.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tNo problem. Refreeze. Since they were in the fridge all the time, there is no danger of spoilage and since sausage is already ground meat, and change in texture will go unnoticed.\n\t\t\n\n\nDouble wrap them then freeze.",
"loss": true,
"prefix": "Chef Donna:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do they make white beans dishes in Japan?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what do they do with it?\n\nwhat about lentils in japan?\n\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhat do they do with it?\n\nwhat about lentils in japan?\n\ntnx\n\t\t\n\n\nNo. They makea a paste out of white beans to use in several different dishes, but never serve them whole. The only whole beans I know about in Japanese cuisine is soy beans, a.k.a. edimame. They use red lentils to make a curry.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " interesting that they don't cook legumes whole except for edamame.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Japan is a relatively small island nation. They don't have a lot of space for growing legumes, but they have a lot of coastline. Traditionally they got most of their protein from seafood and soybean products instead.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " can i do something interesting with whole soybeans?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I've seen succotash made with edamame instead of lima beans,, if you like succotash.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can't find puree",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does puree go by another name? What to use if it can't be found?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " What kind of puree?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Are you talking about tomato puree? Depending on the recipe, you can often use tomato sauce. Or take a can of tomatoes and run it throught the blender or food processor. Notice - I said depending on the recipe. What are you trying to make?",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " \"A purée is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste\"",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Passata is sometimes called tomato puree. It can usually be substituted for canned/cooked tomato. But, it has had the seeds and skins strained out, so for someone like me, who avoids tomato seeds, it makes a difference.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " With a blender any can of tomatoes can be tomato puree.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I just remembered something. I believe the terms tomato paste and tomato puree are different from North American definitions of those terms in the UK. So, it could depend on where the recipe is from.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " My mother used tomato puree to make her spaghetti sauce. I use her same recipe, but I use crushed tomatoes in puree instead. I think it gives the sauce more character.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Silversage said:\n\n\n\n\t\t\tAre you talking about tomato puree? Depending on the recipe, you can often use tomato sauce. Or take a can of tomatoes and run it throught the blender or food processor. Notice - I said depending on the recipe. What are you trying to make?\n\t\t\n\n\nIts a butter chicken recipe",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tIts a butter chicken recipe\n\t\t\n\n\nI would use a can of diced tomatoes. \nSome recipes have you actually chop up a tomato or two, so that would be the same.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tIts a butter chicken recipe\n\t\t\n\n\nThe butter chicken recipe use calls for whole tomatoes chopped up.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I would have deleted my post if I could have. So, I will have to be satisfied with this explanation.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I've been using passata lately and like it.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tThe butter chicken recipe use calls for whole tomatoes chopped up.\n\t\t\n\n\nWhich butter chicken recipe? I just read about 8 of them and only one called for whole tomatoes chopped up. On the other hand, there were recipes that used pasata or tomato paste or crushed tomatoes. I don't see any need for tomato puree if it is hard to find. \n\n@georgevan, maybe find a recipe for butter chicken that only has ingredients that you can find. Maybe someone here has one to share with you, if you are interested.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " We use this butter chicken recipe that was linked by a former member and really like it. Puree is used in it.\n\nPuree and passata are both going to be found with the canned tomato products in the grocery. Passata is found in glass jars, at least in my experience, and puree is found in small cans.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " I finally found it.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\nI finally found it. \n\n",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tIts a butter chicken recipe\n\t\t\n\n\nOk, but butter and chicken aren't purees. Glad you found it, but maybe you could tell everyone what kind of puree the recipe called for, or not.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tWhich butter chicken recipe? I just read about 8 of them and only one called for whole tomatoes chopped up. On the other hand, there were recipes that used pasata or tomato paste or crushed tomatoes. I don't see any need for tomato puree if it is hard to find.\n\n@georgevan, maybe find a recipe for butter chicken that only has ingredients that you can find. Maybe someone here has one to share with you, if you are interested.\n\t\t\n\n\nYou won't find it online unless it's posted here. My next door neighbor (from India) taught me how to make it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tYou won't find it online unless it's posted here. My next door neighbor (from India) taught me how to make it.\n\t\t\n\n\nMy point was that there are lots of different recipes for butter chicken that use lots of different tomato products.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you freeze sour cream?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I buy it for one recipe and the rest sits in the frig and spoils.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yes, you can\nNow I always forget which freezes better between creme fraiche and sour cream.\n\nYou could sub with greek yoghurt & lemon juice",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " George, I often have the same problem. Now I buy Daisy Sour Cream in a tube. It costs a little bit more, but it keeps longer, even when I only use a few tablespoons at a time, so I usually don't throw any out.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Silversage said:\n\n\n\n\t\t\tGeorge, I often have the same problem. Now I buy Daisy Sour Cream in a tube. It costs a little bit more, but it keeps longer, even when I only use a few tablespoons at a time, so I usually don't throw any out.\n\t\t\n\n\nI have never seen sour cream in a tube, but it sounds like a great idea. Buying a tube works well for anchovies and for tomato paste that you won't use up quickly.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " All the major stores carry it here (Target, Walmart, Publix, Sam's), so I assume it's available nationally. Not sure about Canada - do you get Daisy brand?\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDaisy Squeeze Sour Cream - 14oz\n\t\t\t\t\t\n\nRead reviews and buy Daisy Squeeze Sour Cream - 14oz at Target. Choose from contactless Same Day Delivery, Drive Up and more.\n\n\n\n\n\t\t\t\t\twww.target.com",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " I have never seen Daisy Brand in a store or store flyer in Canada. This is what it says on the Daisy website. I think Daisy is a US only brand.\n\n\n\n\nWhere can I find Daisy Sour Cream?\n\nMore than 90% of all grocery stores in the United States carry Daisy Brand Sour Cream, as well as a large number of club stores, military commissaries, and food service establishments across the nation. Please contact us to find a store near you.\n\t\t\n",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " George, what is the one recipe you use it for? Maybe we can help you find more ways to use it. Here's one I like: https://www.oprah.com/food/chicken-no-14752chicken-in-mustard-sauce-master-recipe_1",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tGeorge, what is the one recipe you use it for? Maybe we can help you find more ways to use it. Here's one I like: https://www.oprah.com/food/chicken-no-14752chicken-in-mustard-sauce-master-recipe_1\n\n\n\nThanks for posting the recipe",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " In my experience, freezing sour cream makes it separate and it is no longer smooth and creamy.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Rule of thumb - (not a rule - just rule of thumb) most dairy products don't freeze well. They tend to lose their texture. \n\nMilk, cream, etc, will 'keep' when frozen, but will separate and appear curdled. They are still good and completely usable in recipes, but probably not satisfactory for drinking. Cheese can get rubbery - still usable, but not for plain eating. I buy a quart of buttermilk for baking, use what I need and freeze the rest in 1/2 cup comtainers. It is still fine in baking, but you probably wouldn't enjoy drinking it.\n\nSo if you want, you could freeze sour cream, but when you thaw it, you won't have that smooth creamy texture anymore. It will be OK mixed into a recipe, but not great served on top of a baked potato.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " What Silversage wrote agrees with my experience. There are a couple of exceptions, as one would expect from a rule of thumb. Butter freezes and defrosts just fine. High butter fat (40%+) hard cheese defrosts better than lower butter fat cheese.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Find more ways to use sour cream. I like to whisk it into scrambled eggs. It goes nicely in many pasta sauces. You have leftover gravy? Cook up a little pasta, add the gravy and some sour cream for a poor man's stroganoff. Sour cream, buttermilk and seasoning makes a salad dressing. Add sour cream to macaroni and cheese to make it extra creamy. And so on. If you buy the smallest package of sour cream and plan, you should be able to use it up.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "human",
"value": " Use sour cream to make mashed potatoes in place of milk.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tUse sour cream to make mashed potatoes in place of milk.\n\t\t\n\n\nOh, yes. And then there's baked potatoes. And there's also this: add some to a box of devil's food cake mix for a really moist and tasty dessert.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "human",
"value": " If the sour cream separated, once thawed, try putting it in a blender, or use an immersion blender - while this will thin it, the sour cream will be usable for most things for cooking, though not making a dip, or topping a potato.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What to do with blackeye peas?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Impulse buy of Ragin' Cajun brand seasoned blackeye peas. I understand it was a Southern thing to serve them on New Years day. So...what do Southerners do with these? Diced ham, or andouille in them and just serve as a main dish? I'm open to suggestions. Thank you.",
"loss": false,
"prefix": "oldrustycars:"
},
{
"from": "gpt",
"value": " Try hoppin’ John.\n\nThis recipe is a good place to start but I would cut the amount of broth in half.\n\nIMO hoppin’ John should be dry but there are a million variations.\n\nRead a few recipes and give it a go.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tClassic Hoppin' John\n\t\t\t\t\t\n\nTraditionally, Hoppin' John is a one-pot recipe, but that often produces soupy results. Instead, cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the liquid for later.\n\n\n\n\n\t\t\t\t\twww.southernliving.com\n\t\t\t\t\n\n\n\n\nThe peas have an earthy flavor and most people either love them or hate them.\n\nIf you don’t care for them try substituting small red kidney beans.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Tradition holds the peas represent coins, the greens dollars and the cornbread gold.\n\nAnd serve it with a little hot sauce if you like that.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " oldrustycars said:\n\n\n\n\t\t\tImpulse buy of Ragin' Cajun brand seasoned blackeye peas. I understand it was a Southern thing to serve them on New Years day. So...what do Southerners do with these? Diced ham, or andouille in them and just serve as a main dish? I'm open to suggestions. Thank you.\n\t\t\n\n\nHoppin' John.\nThe recipe we have been cooking year after year comes from the \"Glory of Southern Cooking\" by James Villas. Just google it and follow the Epicurious link. Family and friends love it so much I cook it multiple times a year usually as a side to roast pork. Rice and collard greens are a must too.",
"loss": true,
"prefix": "chessplayer:"
},
{
"from": "human",
"value": " I had the same problem. I bought a bag of frozen black eyed peas to make Hoppin' John for new years, but I had half the bag left over. If it's not in the bottom of my freezer I just might remember what I did with the remainder. I will let you know.\n\nMeanwhile, here are 15 Ways to Cook Black Eyed Peas.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I love them. My roots are in the south. I like to just make them with ham or bacon and lots of black pepper, with lightly sauteed mustard greens and cornbread for a side. A must have on NYD. \n\nMy husband's relatives up here in the Midwest had no concept of my southern traditions when I moved here 24 years ago. They do pork roast and sauerkraut. Meh.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " I love Hoppin John. Don't care if it is drier or in soup!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " I like them, as well as other cowpeas. Besides the southern and Caribbean recipes using them, there are a good number of recipes from India, where the peas grow well in areas like they do in this country - in hotter and dryer areas. They are good in a lot of salads, too, but that's more a summer dish. And something really good to do with dried beans (but not canned or frozen! ) is sprouting the beans, but that's for another post.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " black eye peas over rice is a comfort food staple here . . .\nI cook them from dry - a smoked ham hock is a seriously flavorful addition . . .",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " Are they canned, frozen , or Dried? I use them anytime I would serve Beans. but they are different\n\nEric. Austin Tx.",
"loss": true,
"prefix": "giggler:"
},
{
"from": "human",
"value": " Jusa said:\n\n\n\n\t\t\tI love them. My roots are in the south. I like to just make them with ham or bacon and lots of black pepper, with lightly sauteed mustard greens and cornbread for a side. A must have on NYD. \n\nMy husband's relatives up here in the Midwest had no concept of my southern traditions when I moved here 24 years ago. They do pork roast and sauerkraut. Meh.\n\t\t\n\n\nThe German version of greens with pork ☺ There are no fresh greens in Germany in December I was born in Virginia and raised in Michigan, till I moved back to Virginia after my husband went into the Navy.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI had the same problem. I bought a bag of frozen black eyed peas to make Hoppin' John for new years, but I had half the bag left over. If it's not in the bottom of my freezer I just might remember what I did with the remainder. I will let you know.\n\t\t\n\n\nWell, I was reorganizing my freezer to make room for my Omaha Steaks order, and I found the leftover bag of blackeyed peas, so I guess I didn't do anything with them. Maybe I will throw together Hoppin' John for the new year, if I have all the ingredients.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Should I remove the green part of garlic cloves?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " tnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " here",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " It won't hurt you. There are some who believe the green has a bitter taste. There are others who believe it tastes young and fresher. It's food - different tastes are OK. \n\nIt's harmless, so try it for yourself and see if you notice any difference.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Im in the \"tastes bitter\" camp. So I dig it out. Its simple: cut the clove in half lengthwise and pull it out.\n\nBut, as Silversage says, others dont mind it and some like it. Do a comparison test and decide what you like best.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Just cut it off! It's no big deal.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Yes, the green bit gives a \"bitter\" taste! You should always discard it.",
"loss": true,
"prefix": "Meryl:"
},
{
"from": "human",
"value": " Sometimes I do (when chopping by hand), sometimes I don't (when doing a lot in mini chopper).",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Some say you should.\nI don't...",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Did it once - and that was once too many - can't be bothered, can't tell a difference.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Garlic sprouts coming out of the garlic have a little milder garlic flavor than the garlic once chopped. I keep them and use them. We use on average 150 to 200 bulbs/year. \n(same with sprouting onions, I chop them and use them to garnish soups, stews, and any hot dish)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Im in the ' leave them as they are' group. I've never noticed a difference other than the visual. I store my garlic from July through early spring ( and hopefully longer). The longer they are stored, the more likely they try too sprout, so my fresh ones are white through and through , and as time goes on they develop the green spot, and ultimately a shoot, which I chop up as well.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I've personally never removed them and have never noticed a difference in flavor. I just dice them up with the rest of the clove.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I'm another one that never bothers removing the sprouts. They seem to last almost until the garlic of the next season, before there is a hint of sprouts, at least on the better storing varieties.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tDid it once - and that was once too many - can't be bothered, can't tell a difference.\n\t\t\n\n\nI don't notice a difference either.\n\n\nblissful said:\n\n\n\n\t\t\tGarlic sprouts coming out of the garlic have a little milder garlic flavor than the garlic once chopped. I keep them and use them. We use on average 150 to 200 bulbs/year.\n(same with sprouting onions, I chop them and use them to garnish soups, stews, and any hot dish)\n\t\t\n\n\nExactly. That's what I do too. If there is a sprout on a clove of garlic, it goes in the salad, if there is one. Otherwise, it gets chopped up and used with the rest of the clove. I do the same with onion sprouts.\n\nI have heard people claim that if garlic gives you digestive discomfort, it can be prevented by removing the green centres. I don't know if it's true. I haven't had digestive discomfort from garlic.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Only if it looks like it's an appendage and is obvious, otherwise I don't bother.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Garlic is \"bitter\" anyway. Never occur to me to even consider removing it.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " pictonguy said:\n\n\n\n\t\t\tOnly if it looks like it's an appendage and is obvious, otherwise I don't bother.\n\t\t\n\n\n This.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " If the sprout is sticking out of the clove, you can plant the clove in a garden or container and grow a new bulb of garlic. Or just eat it ☺",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " (GG) Or just eat it ☺",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tIf the sprout is sticking out of the clove, you can plant the clove in a garden or container and grow a new bulb of garlic. Or just eat it ☺\n\t\t\n\n\nI'm gonna do this next time.",
"loss": true,
"prefix": "Linda0818:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Restaurants that use food labels that can survive the oven??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I work at a pizza place and we usually put a mushroom or green pepper on pizzas to indicate something special like light sauce, extra sauce, well done, light bake, extra something, etc. I guess it can get confusing between reading a bunch of tags that all have something customized and trying to find the pizza it refers to.\n\nAre there metal tent like labels that could be put on a pizza that actually say in words what is special about it, or are colored?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Blaze pizza uses them so they exist. I have no idea where to find them, though.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Blaze pizza is a big franchise?\n\nKnow what the things are called?",
"loss": true,
"prefix": "Cooking4Fun:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A bit bitter teriyaki?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i've made it today but it was somewhat bitter.\ni followed this recipe\nwhy?\n\n\n\n\n\nif you want to see the brands of sauces let me know..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I speeded thru the video - it is almost 15 minutes long. Didn't see anything untoward - it's a common recipe, nothing special. \nIf you are sure you have those ingredients and used those amounts, I see no reason for anything to be bitter. Perhaps you used too much sake? Only thing I can think of that could possibly be considered \"bitter\".",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " maybe the specific brand of the sake or mirin caused it.\ni will elaborate later",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Doesn't the guy in this video ever STFU?\n\nI, too, made teriyaki sauce yesterday. It was delicious! Here is the recipe I used:\n\n\nTeriyaki SauceIngredients: \n1 cup water\n¼ cup soy sauce\n5 tsp packed brown sugar\n½ tsp ground ginger\n1 Tbs Agave syrup\n¼ tsp garlic powder\n 2Tbs cornstarch\n ¼ cup cold water\n 2 Tbs toasted sesame seeds for garnish\nDirections \nCombine 1 cup water, soy sauce, brown sugar, agave, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.\nMix cornstarch and 1/4 cup cold water together in a cup; stir until dissolved. Add to the saucepan and bring to a boil.\nReduce heat to a simmer and stir sauce until thickened, 5 to 7 minutes. \nAllow to cool. Pour into a serving bowl and garnish with toasted sesame seeds.\n\nThis is what it looked like:",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Did you use fresh garlic? Did you burn it?",
"loss": true,
"prefix": "Quickdraw:"
},
{
"from": "gpt",
"value": " Quickdraw said:\n\n\n\n\t\t\tDid you use fresh garlic? Did you burn it?\n\t\t\n\n\nI wondered about that too, or maybe the garlic. When I made teriyaki, it had a marinade with sugar that the chicken rested in. I found that it stuck to the pan when cooking the chicken, so I wondered if the sugar got burnt. But, there wasn't any added sugar, so probably not.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Well, shoot. I was hoping it would be that simple I try but don't always remember, to take a little taste of each new ingredient I use. Maybe that'll help you find the suspect. I ended up with over 2 quarts of peanut sauce last week, because I used tamarind concentrate instead of my usual tamarind paste and had to double everything else to get the balance right. Oops!!!",
"loss": true,
"prefix": "Quickdraw:"
},
{
"from": "gpt",
"value": " I've used this in a pinch and this is just the simplest one, there are 5 different methods and sauces.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Quickdraw said:\n\n\n\n\t\t\tDid you use fresh garlic? Did you burn it?\n\t\t\n\n\nfresh. but didn't burn it",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I clean these pots?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My wife does the cooking, we just bought a brand new oven. It's GE electric glass cooktop and we bought a set of cuisenart, stainless steel pots, and pans. Her first meal cooked on this sucker was Pasta, she filled the pot with water, put the pasta and boiled it. I found the pot in the sink this morning. I don't know if she had cleaned it out but I took a little soap and a scrubdaddy and cleaned it out. When it drieD, it looked like this picture. Why does it look that way? Did she do something wrong letting it sit overnight? How are we supposed to clean it? This pot was brand new and used exactly one time.",
"loss": false,
"prefix": "pottybov:"
},
{
"from": "gpt",
"value": " BarKeepers Friend\n\nelimantes/scrubs out all those kinds of 'discolored' stains.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " +1 For the Barkeeper's Friend. I use it all the time on my Instant Pot, that gets discoloration after every 3 or 4 washes in the DW, and this brings it back to new, or close to it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " White vinegar, baking soda and salt will work till you can get barkeepers friend.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Barkeepers Friend. The dark/rainbow stains will come out easily with BKF. The little straight lines look like the pasta cooked/burned onto the pan bottom. BKF will get that off too but you'll have to scrub a bit.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I don't use BKF, because when I couldn't find it, I tried Lagostina Stainless Steel Cleaner. It's very similar. The instructions say to make a paste with a little bit of water and use that to scrub the discolouration or stains. I find that works well, better than when the powder gets too wet.\n\nI agree with Andy, that the lines look like the pasta burnt on. I don't think she did anything wrong by letting it sit overnight. Was the water in the pot while it was sitting?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Barkeepers Friend will keep stainless steel pots looking like new.\n\nYou can also use it on your glass cooktop.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Welcome to DC.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I agree with all of the above - I recently purchased Barkeepers Friend, but I use it mostly for the outsides that get discoloured. Think I had some many years ago and with time, it just disappeared off my cleaning list. \nI happen to love steel wool pads, the soap soaked kind (aka SOS). I've used that for so many things - but not on glass. \nI find the pads get rid of all those water stains after boiling pasta, etc. \n\nDon't worry it was normal - you did nothing wrong. \n\nWelcome to DC pottybov!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks! IT WORKED!",
"loss": true,
"prefix": "pottybov:"
},
{
"from": "human",
"value": " Glad I read this. I have an old stainless steel Dutch oven I've just used and used and it's getting funky looking inside.",
"loss": true,
"prefix": "Texmex:"
},
{
"from": "gpt",
"value": " I use Bon Ami instead of Barkeepers Friend. It does the job just as well and, just like the All-Clad pots and pans you're using it on, you are paying extra for the product for no reason.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I've been known to take SS out to the shop and use 2000 grit or polish when BKF doesn't work",
"loss": true,
"prefix": "Quickdraw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How much more water does white basmati rice need compared white jasmin rice?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i plan to make some indian rice tomorrow and want to know. i don't like my rice to wet and \"puffed\"....",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " 1 part rice, two parts water for any white rice. Brown rice need 3 parts water.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " BTW, I use a rice cooker, every time.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tBTW, I use a rice cooker, every time.\n\t\t\n\n\nWell, that explains it. I have never used a rice cooker. I only cook brown rice and I always use 2 parts water to 1 part rice by volume. It's been working well for me for over 50 years, whether it's long or short grain or even brown basmati.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i see this recipe that is suggesting boiling the rice for 8-10 minutes and then allow to rest.. will that be enough time to boil?\nshe also mentions as a remark, that some basmati rice needs only 1.75 cups of water for each cup of rice....\n\ni'm wondering if i need to use ground spices instead of the whole clove and cardamom..\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tIndian-Style Saffron Rice - Masala and Chai\n\t\t\t\t\t\n\nMake fluffy Indian-Style Saffron Rice in just 20 minutes! This aromatic basmati rice has an easy technique to getting perfectly cooked yellow rice with bloomed saffron.\n\n\n\n\n\t\t\t\t\tmasalaandchai.com",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I use 3 water to 2 rice by volume for both Basmati and Jasmine.\nThats on the stove top.\n\nBut it all depends on how you cook it, how strong the boil and how long.\nI bring to the boil with the lid on, stir once, and then either turn of the gas (in summer) or simmer for a couple minutes more (in winter).\nThen leave to stand with the lid on. No stirring or anything till just before use.\nSometimes I cover the pot with a towel, to keep it hot.\n\nJasmine is more fragile than basmati.\nAnother option for basmati is to boil rice in plenty water, then drain and steam till done (colander over a pot with boiling water works well. Also for reheating left over rice)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tBut it all depends on how you cook it, how strong the boil and how long.\nI bring to the boil with the lid on, stir once, and then either turn of the gas (in summer) or simmer for a couple minutes more (in winter).\nThen leave to stand with the lid on. No stirring or anything till just before use.\nSometimes I cover the pot with a towel, to keep it hot.\n\nJasmine is more fragile than basmati.\nAnother option for basmati is to boil rice in plenty water, then drain and steam till done (colander over a pot with boiling water works well. Also for reheating left over rice)\n\t\t\n\n\nTHAT is why I use a rice cooker!\n\nPut in one part rice and two parts water (three parts water for brown rice), set it and forget it, and you get perfect rice every time.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Rice cooker. Always.\n1 cup rice, 2 cups water.",
"loss": true,
"prefix": "Jade Emperor:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Roasted chicken question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " when roasting chicken is it done when temp reaches 165 degrees? I roasted some drudrumsticks and the temperature was way over 165 and they were dry.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yes, the dark meat on chicken is done at 165F. Overcooking it can definitely dry it out.\n\nThe white meat can be cooked to a lower temp, from 150-160, depending on taste.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " It depends...\nI cook it quite often on grill or weber smokey mountain to a higher temperature and it is never dry. But I tend to marinate my chicken or brine.\nMoist cooking (like in a sauce) also won't make it dry at higher temps\nSo, it's up to you, just don't go too low and remember there is residual heat. The chicken cooks on for a bit even though taken out of oven or pan",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " All chicken meat (dark and white) is safe to eat at 165ºF. I prefer dark meat cooked to 175ºF-185ºF for texture improvement. Undercooked dark meat is tougher. \n\nSo, if you're roasting a whole chicken, put it in the oven feet first/breasts nearest the oven door. The rear of the oven is hotter. Take the chicken out of the oven when the breasts are at 150ºF to 155ºF and the thighs are around 170ºF, cover it and let it rest for 15-20 minutes. During the resting time the temps will continue to rise to about the correct levels. Then carve and enjoy.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Dark meat safe to eat at 165 but because it has more connective tissue, it is more toothsome when cooked to 175 or even 180, final temp.\n\nBut, as Andy points out importantly, the meat will continue to cook even after it’s off the heat. This is called “carry over.” So, again, like Andy suggested, take legs and thighs off at 168-170. Then let them rest.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Brining chicken will help keep it moist.",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Price of Meat",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Going along with the thread of \"Canned Mushrooms prices\". Here's what I paid today for some cheap, fatty pork, purchased to slow cook and turn into tacos.\n\nPork Shoulder Blade Roast, Boneless. \nprice - $14.31 per kg = about 6.50 per lb.\nweight - 1.216 kg = 2.680 lbs\nPrice - $17.40 for less than 3lbs.",
"loss": false,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Oooo...carnitas! I do a version of carnitas in the crockpot...then I shred it some and then put it under the broiler (with a bit of the broth) to imitate doing a fry on the little meats. Yummy!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tGoing along with the thread of \"Canned Mushrooms prices\". Here's what I paid today for some cheap, fatty pork, purchased to slow cook and turn into tacos.\n\nPork Shoulder Blade Roast, Boneless.\nprice - $14.31 per kg = about 6.50 per lb.\nweight - 1.216 kg = 2.680 lbs\nPrice - $17.40 for less than 3lbs. \n\n\n\nThat's in Canadian dollars, eh?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Pork, chicken and ground turkey are still good values in my area, if you take the time to shop the specials, but IMO beef just doesn’t have enough WOW for the money.\n\nWild caught fish and seafood are an occasional treat. \n\nI’m fortunate to live alone and am able to adapt my choices to what I’m willing to spend.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Yes taxy. I should have converted $6.50 Can = $4.80 USd (approx.)\n\nAunt Bea, should I be shopping for the family I would be in dire straits. As it is I can indulge myself and often do. I look at that piece of meat into tacos serves 5 or 6. If I get 6 meals out of it, the meat is $3.00 per. Can't get that in a restaurant. Add in the extras for the tacos so looking at maximum $5.00? I think $5.00 is a good price for a meal? That would be about $3.70 US dollars.\n\nBut I also really overindulge so I will probably only get 4 or 5 meals from it. \nUnless my brother and SIL come by and then I can treat them rather economically.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " We live in Texas, where there are more cattle than people. The price of beef is astronomical. Over $4 a pound for chuck roast, steak prices require a second mortgage. The worst thing is that the beef is tough. \nWe eat a lot of chicken and stock up when it is on sale, e.g. 99 cents a pound for bone-in breasts. We also get Boston butt pork roasts and thick cut pork chops at reasonable prices. We also, like Aunt Bea, indulge in seafood. \nWith just the two of us, we can get a lot of meals out of a cut of meat. I cannot imagine how a family manages to provide meals daily. Perhaps that is what accounts for the popularity of mac and cheese.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " Around here beef and seafood have made the biggest price jumps. I'm old enough to remember swordfish for 99¢ per pound. It really bothers me that formerly inexpensive cuts are now significantly more pricy. Chuck roast used to be on sale for 99¢ per pound now it 4 times that when on sale.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I do pork shoulder/butt for carnitas in my Instant Pot.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tAround here beef and seafood have made the biggest price jumps. I'm old enough to remember swordfish for 99¢ per pound. It really bothers me that formerly inexpensive cuts are now significantly more pricy. Chuck roast used to be on sale for 99¢ per pound now it 4 times that when on sale.\n\t\t\n\n\nIt is the same here! Chuck is $4.99/pound when on a good sale. More often, it is $8-10/pound. I've found that you have to pay attention to the prices, by store. They seems to teeter, back and forth. One week, beef is better at one chain than the other...and so on. But my biggest gripe lately is the size of chicken breasts! QFC had packages of 2 or 3 for about $20/package. I didn't notice the weight, because I was looking for a smaller amount and a smaller price. Eventually, I gave up and went to Winco, where I found a package with 2 pieces, a bit smaller at less than half the price. Sigh. Hopefully, I didn't use up any savings with gas to go to the other store!?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " One of the local supermarkets regularly has whole chickens on sale for 99¢ per pound. We usually get 3 or 4 and freeze them. Sometimes I break them down into like pieces.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " We don't eat as much meat as we did before. When stir frying, meat is often more of a flavouring ingredient than trying to be the star of the dish. We are also getting older and noticing some diminishing of how much we want to eat. If it weren't for those two factors, I would probably be a lot more concerned about the increases in the cost of meat. That said, we seldom buy beef unless it's on special. We do enjoy occasional extravagances.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tAround here beef and seafood have made the biggest price jumps. I'm old enough to remember swordfish for 99¢ per pound. It really bothers me that formerly inexpensive cuts are now significantly more pricy. Chuck roast used to be on sale for 99¢ per pound now it 4 times that when on sale.\n\t\t\n\n\nThe price increases since I stopped working in 2005 bother me too.\n\nSometimes I have to take a deep breath and count my blessings that my income/assets have also increased during that time.\n\nThis latest round of inflation has been breathtaking.\n\nI do worry that my ability to keep up is starting to suffer as more and more working people demand and are getting significant raises.\n\nDon’t get me wrong, I’m pleased for them and their families but those increases are widening the gap between the haves and the have nots.\n\nOne recent statistic in my city is that 29% of adults do not have access to an automobile. That is amazing to me in such a car centric culture.\n\nIt’s a story as old as time that the elderly gradually sink into poverty while the mainstream workers are better able to adapt over time.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I buy in bulk. Whole fillets $70 to $80 whole lamb $230 approx. \n\nRuss",
"loss": true,
"prefix": "Rascal:"
},
{
"from": "gpt",
"value": " Rascal said:\n\n\n\n\t\t\tI buy in bulk. Whole fillets $70 to $80 whole lamb $230 approx.\n\nRuss\n\t\t\n\n\nIt's difficult to relate to the measurements you've provided. How many different cuts of lamb do you get from a whole carcass?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tIt's difficult to relate to the measurements you've provided. How many different cuts of lamb do you get from a whole carcass?\n\t\t\n\n\nI get 2 x back legs and fore quarter cut into chops for casseroles. Mid loin are cut very thin as we eat a lot of tandoori cutlets. There's a lot of chops but we get through them quickly. I cooked a leg Mediterranean style yesterday for my wifes birthday. My family (10) eat here every Sunday night. That 1 lamb will last 4 months? \nKiwis eat a lot of lamb. I have 2 chest freezers. The fillet steak I get around 13 fat steaks.\n\nRuss",
"loss": true,
"prefix": "Rascal:"
},
{
"from": "gpt",
"value": " @Aunt Bea good post. So true. \nVote with your dollars. If you think things are inflated and inflated beyond reason, stop buying it. Buying it proliferates the inflation.\nPlant some fruit or nut trees, vines, bushes every year.\nBuild relationships with people with your same values trading your skills with their skills, or your extras with their extras.\nWe build goodwill with our neighbors sharing our extras. We do all of this.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful - beautiful advice and sentiments. Unfortunately not everyone lives in a beautiful country area where they can do that. Hi-rise apartments in a metropolitan setting are not prone to garden settings.\n\nso to all you city dwellers, quick now before winter hits. You've never mentioned but hopefully you do have a balcony. Check all the balconies in your building and see who is growing tomatoes, who is growing cucumbers, and how was your crop of zucchini this year? Did the vines go over and down the balcony to your neighbour? Did they get more of your zucchini than you did? \n\nbliss - if you only knew how much I miss the farm. The year before I left I had put in 2 grape vines and 2 blueberry bushes. Never had a chance to enjoy them. Yeah, I have a garden here but now my body is limiting my activities. I live vicariously thru you, Larry and Pepper's posts! LOL - \n\nAin't Life Grand!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\nblissful - beautiful advice and sentiments. Unfortunately not everyone lives in a beautiful country area where they can do that. Hi-rise apartments in a metropolitan setting are not prone to garden settings.\n\nso to all you city dwellers, quick now before winter hits. You've never mentioned but hopefully you do have a balcony. Check all the balconies in your building and see who is growing tomatoes, who is growing cucumbers, and how was your crop of zucchini this year? Did the vines go over and down the balcony to your neighbour? Did they get more of your zucchini than you did? \n\nbliss - if you only knew how much I miss the farm. The year before I left I had put in 2 grape vines and 2 blueberry bushes. Never had a chance to enjoy them. Yeah, I have a garden here but now my body is limiting my activities. I live vicariously thru you, Larry and Pepper's posts! LOL - \n\nAin't Life Grand!\n\t\t\n\n\nI see it as more of a mindset and approach to life.\n\nWe may not be able to garden but we can all continue to develop skills, share strategies, and work to form a live or virtual community with like minded people.\n\nIMO the fairly recent idea of retiring at a specific age has become self limiting and rather dull.\n\nI think that people who continue to earn, learn, and adapt to change as they age have a much better quality of life.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea - I know I was being glib and a bit flippant, I hope no one was offended. It wasn't meant to be nasty.\nI agree entirely with what you are saying. If we don't keep on learning you do become dull. With no new experiences to expand your mind with, you become bored which can lead to all sorts of problems.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " There's more than 1 way to garden...\n\nMicrogreens, 2 days old:\n\n\n\n\n\nBasil, Parsley, Cilantro and Thyme (a couple of weeks planted):",
"loss": true,
"prefix": "GinnyPNW:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Rubbery beef shank",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " why is it that often osso boccu stays totally rubbery after hours of cooking?\n\ni was so dissapoointed with all the investment and threw it all",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " If you could explain the steps you took? Only way I/we might be able to help.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i think its the beef that was not good.\nanyhow it was braised in the oven with a sauce. but the sauce wasnt covering the meat. i coverrd in aluminium foil and baked for 3.5 hours. i cant explain now the whole proccess. the recipe is from a book..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Often? \n\nI'll assume you cooked in a liquid of some kind (braise) with a moderate heat for a minimum of 2 hours, 3 is better. I really can't remember any tough cut of meat not being fork tender with the braising method. Dry, overcooked can happen but that doesn't have a mouthfeel of rubbery. The only possibility I can think of is undercooked.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Sure your not thinking dry and tough? Also too high a heat is problematic with braising, which should be in the low 300's at best. 325 is generally where I'll braise.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tSure your not thinking dry and tough? Also too high a heat is problematic with braising, which should be in the low 300's at best. 325 is generally where I'll braise.\n\t\t\n\n\nthis is a good question.\ni'm not sure if it was dry or rubbery.\ni think but not sure that i cooked it on 170 c with fan.\ni hope i will not forget to look in the book to know the temperature i've used for sure.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tthis is a good question.\ni'm not sure if it was dry or rubbery.\ni think but not sure that i cooked it on 170 c with fan.\ni hope i will not forget to look in the book to know the temperature i've used for sure.\n\t\t\n\n\nYeah 170 with a fan is a little hot considering convection increases oven temp a little. Also not totally covered in a liquid for 3.5 hours could dry it out for sure, just a thought.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " i see",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Seeing, braising means it is in some liquid. Should your fan be on it could easily evaporate too much liquid. This would leave the meat exposed more than it should be and subject to drying out. \nThe solution to that is to be sure the pot is tightly covered. As the liquid evaporates it collects on the lid and drips back down onto the meat, thereby helping it to stay moist.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " it was covered with aluminum foil.\n\naren't there cases where the quality of meat is not good and therefore making the meat not possible to get soft enough?\n\ni invested so much in the recipe. but it is a good lesson.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " If you purchased your meat at a reliable place, then it is not the meat. \nIs the recipe from a reliable source? \nHas you oven been giving problems lately? Did the power go off?\nIf it was stove top, was the heat keeping the liquid at a gentle simmer?\nWhen the time was up, did the meat fall off the bone? Easily pulled apart with a fork?\nDid the moisture, despite the tight cover, get too low?\n\n Sorry, hate to say this but the next fault probably lies with the cook. \n\nI just reread... I hope you didn't throw it away! Undercooked meat can still be cooked some more!\nOnly time I would throw away is if the taste was absolutely horrid.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I agree with pictonguy - reduce the temp, especially when using the convection. When I make chili, with beef cubes, I cook at a very low temp (after the browning, and other ing are added) - 275° F, which would be about 135° C, and that would be non-convection. Do you have that option in your oven? That would probably be better for braising. And, if you are planning on braising more dishes, you might want to invest in a good Dutch oven - it doesn't have to be one of those 2-3 hundred dollar ones, as there are many good, relatively inexpensive ones out there, the cheapest the cast iron ones without enamel coating, but many good enameled ones, and if you would use it much for tomatoes, or other acid things, you'll want that kind.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Unwanted Chemical smell from Parchment Paper",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have noticed a strange chemical smell when using parchment paper in the oven. Is it safe to use? If so, how can I get rid of the odor to ensure that it does not affect the taste of my food?\n\nI'm not received any complaint till now!",
"loss": false,
"prefix": "JustinJames:"
},
{
"from": "gpt",
"value": " Hmm...I would ask the company as I have never had an issue (smell or otherwise) with parchment paper. Since I have never experienced an odd smell with parchment paper, I would be unlikely to use the paper if I encountered a chemical smell.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Is this your first time using parchment paper? \n\nAt what temperature is your oven? \n\nHow much Is the paper overhanging the sides of your pan?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Welcome to DC",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I routinely use parchment paper in a 400ºF oven with no issues. What brand are you using.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I’ve never had parchment paper ever smell. I use it all the time.\n\nWaxed paper can smell….",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tI’ve never had parchment paper ever smell. I use it all the time.\n\nWaxed paper can smell….\n\t\t\n\n\nAnd I think waxed paper would definitely smell if you tried to use it in the oven.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I have used it in the oven, many many years ago. Before parchment paper became common for home cooks. It does smell, but it is obviously a wax paper smell - nothing disgusting. Paper does not hold up like parchment does of course.\n\nParchment can smell - but again, not a disgusting smell. It depends on the temperature in the oven. The container usually says the maximum temperature to be used but I know I have gone way over what is said and it has been just fine. \n\nHowever, that being said, if you see flames - I think your temperature is a little bit too high.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Wax paper definitely smells when used in place of parchment in the oven. It also ruins the sheet pan if no one notices. (Important: I am not the person who did this to my sheet pan, but I could tell something was off when I opened the front door.)\n\nPaper burns at 451 degrees Fahrenheit. (There is a reason for Ray Bradbury's book to be titled Fahrenheit 451.) However, the contents against it have to also be 451 degrees Fahrenheit for it to ignite.....not an issue with edges that can catch fire with nothing against them.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Ditto what Kathleen has said. Many a time as I'm baking bread the paper (parchment) hangs over the edge. It starts to get quite toasty dark and because as I re-use almost all my parchment to the point of disintegration - the edges are usually pretty ragged.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question on smoked ham",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does smoked ham have to be frozen?\nHow long will it keep in the frig?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " If you want to keep it for an extended period, freeze it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I would freeze it after about maybe 4 max. 5 days if not used up.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Another vote for freezing it in meal sized\nportions.\n\nSmall amounts come in handy for seasoning greens, baked beans, scalloped potatoes, soups, frittatas, grilled ham and cheese sandwiches.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tAnother vote for freezing it in meal sized\nportions.\n\nSmall amounts come in handy for seasoning greens, baked beans, scalloped potatoes, soups, frittatas, grilled ham and cheese sandwiches.\n\n\n\nMy vote, too. My boss gives us a nice Honeybaked Ham every Christmas and we eat some right away and then freeze the rest. In portioned slices, and then when the ham gets too raggedy to have nice slices, I chop it up and freeze.\n\nI just made a killer pea soup last week with my last bag of Christmas ham.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tI just made a killer pea soup last week with my last bag of Christmas ham.\n\t\t\n\n\n. . . and the bone, right?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\t. . . and the bone, right?\n\t\t\n\n\nSadly I think I might have tossed it. Won’t do that again",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI would freeze it after about maybe 4 max. 5 days if not used up.\n\t\t\n\n\nI've kept it up to 2 weeks but when I used it, it was further cooked in soup or omelet.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " I'm going against the trend.\nIf it is a properly smoked & dried ham, it can be left outside the fridge or freezer as the moisture content is too low for anything to grow in it.\nIf it's just smoked for a little while for flavour, then you need fridge/freezer",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Badjak our Smoked Hams here are quite large and capable of several meals for the average family. They are quite moist and need to be refrigerated. They usually need to be further cooked although I think some are ready to eat. It depends on the brand.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Ah,\nI was thinking of westphalian, serrano, parma, prosciutto and likewise types of ham \n\nThe ones you describe will indeed not keep outside the refrigerator",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tAh,\nI was thinking of westphalian, serrano, parma, prosciutto and likewise types of ham \n\nThe ones you describe will indeed not keep outside the refrigerator\n\t\t\n\n\nWhen I lived in Denmark, my mum bought a ham that I believe was Westphallian. It was cured and was supposed to be fine to store outside of the fridge. We had to throw away a huge amount of expensive meat. It got maggots. *Shudder*",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tI'm going against the trend.\nIf it is a properly smoked & dried ham, it can be left outside the fridge or freezer as the moisture content is too low for anything to grow in it.\nIf it's just smoked for a little while for flavour, then you need fridge/freezer\n\t\t\n\n\nIn days gone by they used to talk about hearing the fat drip from the dry cured smoked hams hanging in the smokehouse or shed during the hot humid days of summer.\n\n\n\n\nThese hams are still available, usually by mail, but difficult to afford and a bit of extra work to prepare.\n\nOnce soaked, scrubbed, boiled, and baked I would still refrigerate or freeze any leftovers.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " It looks like an expanded version of Memaw's smoke house, Aunt Bea!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " OMG, Memaw? - Kathleen, are you Sheldon's twin sister?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tOMG, Memaw? - Kathleen, are you Sheldon's twin sister?\n\t\t\n\n\nThe larger question is who is Sheldon?",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tOMG, Memaw? - Kathleen, are you Sheldon's twin sister?\n\t\t\n\n\nNah, I am good at math and science. Besides, they had a MEEmaw. I had a MehMAW. Get your memaw's straight. \n\n@Jusa Sheldon from the Big Bang Theory which I have seen three times.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n\t\t\tNah, I am good at math and science. Besides, they had a MEEmaw. I had a MehMAW. Get your memaw's straight. \n\n@Jusa Sheldon from the Big Bang Theory which I have seen three times. \n\n\n\nI grew up in the south and lots of people call their grandmothers memaw. Mine were called grandma, but memaw is pretty common.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " There seem to be a lot of us GRITS on here. (Girl Raised In The South)",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Actually I had started to realize it was a popular grandma name. Just couldn't resist the comment though.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone drink broth for health?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " like bone broth. If so what do you mix it with?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I don't drink it purely for health, but I make it to use as a soup-base since it is healthy.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I freeze bones from chicken I’ve roasted and when I have enough, I make broth. Like Kathleen, I use the broth for soup. I also enjoy sipping a mug of plain hot broth on cold winter evenings, especially when I feel chilly or feel like I’m coming down with a cold. Hot broth always makes me feel better.",
"loss": true,
"prefix": "ShellyCooks:"
},
{
"from": "gpt",
"value": " I use broth in recipes but only drink it on its own one every five years before a colonoscopy.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " IMO bone broth or bouillon is just one item on a long list of healthy low calorie foods that together create a healthy diet.\n\nYears ago cruise ships had bouillon stations on deck that offered cups of warm broth as a mid morning pick me up on cold days.\n\nI sometimes eat warm broth or tomato juice with a spoon as a low calorie way to help control my hunger and take the edge off of my appetite. \n\nYou can easily add some bulk, without adding many calories, with a handful of frozen mixed vegetables.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Ditto ALL of the above.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tIMO bone broth or bouillon is just one item on a long list of healthy low calorie foods that together create a healthy diet.\n\nYears ago cruise ships had bouillon stations on deck that offered cups of warm broth as a mid morning pick me up on cold days.\n\nI sometimes eat warm broth or tomato juice with a spoon as a low calorie way to help control my hunger and take the edge off of my appetite. \n\nYou can easily add some bulk, without adding many calories, with a handful of frozen mixed vegetables.\n\t\t\n\n\nBy bouillon you mean cubes is that correct.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tBy bouillon you mean cubes is that correct.\n\t\t\n\n\nIMO the cubes, powders and some of the canned liquids would offer little if any nutritional value.\n\nFor me bone broth, bouillon, and stock refer to a liquid made by simmering bones, meat, and vegetables.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " After looking at a can of powder, a bottle of liquid have found they have 1 g each of Carbs. The Protein in one is 1 g and the other .03 g.\n\nI then discovered I don't have a box of broth or bouillon tin in the pantry. \n\nShall I mention the sodium content? Ok, why not. They both have approx. 45% of your daily intake of salt in 2 cups of liquid.\n\nSo if you are looking for nutrition with cups of nice hot broth, I suggest you make your own bone broth. \n\nIf you are just looking for a hot drink and don't want coffee, tea or chai, then go ahead and have a cup, they're delicious.\n\nIf your are looking for flavour to add to a recipe, then go ahead and add but don't think it raises the nutritional part of the meal. Just makes it taste yummier.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I remember reading in an older version of Joy of Cooking that stocks have lots of flavour, but that they are nutritionally very poor. I assume that is correct, but I have never read anything, one way or the other, from any scientific experts.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Maybe the \"scientific experts\" just read the labels and go with that.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tMaybe the \"scientific experts\" just read the labels and go with that. \n\n\n\nI wouldn't call them scientific experts. If it is science, someone has done actual research and published it.\n\nSince I was a kid, I have known that labels on food are not always accurate. There were several scientists in the Unitarian church I attended and they would often tell us which brands they had caught lying on their ingredient lists. They had done independent chemical analysis of the contents of packaged foods and compared to the ingredient lists.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxy, was just quoting your \"scientific experts\" comment. No judgements.\n\nChose an analysis lab and you will probably get a somewhat different analysis each time. \n\nObviously \"they\" have never been take to task for their analysis. \nSo did your scientist, who were telling you which companies were lying, publish their findings?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\ttaxy, was just quoting your \"scientific experts\" comment. No judgements.\n\nChose an analysis lab and you will probably get a somewhat different analysis each time.\n\nObviously \"they\" have never been take to task for their analysis. \nSo did your scientist, who were telling you which companies were lying, publish their findings?\n\t\t\n\n\nI have no idea if they published their work. They did do something with the info beyond telling other Unitarians. But, I was kid. They didn't tell us all the details and I probably wouldn't remember details about it anyways. It was over 60 years ago. I vaguely remember that they informed the companies about their findings. I think they may have written to some magazines or agency, if the companies didn't \"straighten up and fly right\".",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Ahhh, OK, understood. Hopefully companies now are more in tune with modern laws about truths and the fines they could be levied with if not.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tAhhh, OK, understood. Hopefully companies now are more in tune with modern laws about truths and the fines they could be levied with if not.\n\t\t\n\n\nBut, it often takes volunteers to check that what the companies say is true.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Don't you mean it takes volunteers to bring it to the attention of those with authority to assess, etc?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tDon't you mean it takes volunteers to bring it to the attention of those with authority to assess, etc?\n\t\t\n\n\nWell, the bringing it to attention is part of what I meant. I meant that often it's only scientists doing the testing in a volunteer capacity. I imagine that the testing is usually done again once it has been brought to the attention of those with authority to do something about it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " A question for the stock makers.\n\nI was puttering around making the world’s smallest pot of stock using the skin, bones, and giblets from Sunday’s Cornish hen and I started wondering if others save and add eggshells to their stock.\n\nIt seems to be a controversial ingredient but it makes nutritional sense to me.\n\nWhat say you?",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " I remember my grandma always cooking a chicken broth when someone in the family was ill. It's meant to have anti-oxidant properties and help bolster the immune system. Seemed to work.",
"loss": true,
"prefix": "tovy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dehydrating Mushrooms",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I dehydrated some baby bella mushrooms last Friday. It took about 3 hours. I don't have a very good dehydrator and after checking the temp it was running just a little under 150°. Presto round kind with 4 trays.\nI removed them when they snapped and did not bend. But after cooling on the counter they would bend.\nDo they need more drying? I put them into containers and left the lids off. But I did seal them yesterday.\nTIA\n\nOh...I sliced them pretty thin before going into the dehydrator. About an 1/8th inch.",
"loss": false,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " My guess is that it was fairly humid where you are, and those mushrooms absorbed some moisture. I would put them back in the dehydrator briefly, until they are brittle again, then jar them immediately.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Dehydrate them so they are brittle 10 minutes after you take them out of the dehydrator. If you are going to crush or smash or grind them they need to be very dry-brittle.\nThings take longer than I ever estimate to dry completely. And know that you can't over dry them.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Have you read about conditioning your dehydrated food? The simplified version is that you put the dehydrated food in an a jar and close the lid firmly. Next day you check for any signs of moisture, like mould or condensation. Give the jar a shake. This should even out the amount of moisture between all the pieces, to start with, some will be drier than others. If there is mould, throw it away. If there are signs of moisture, dehydrate it some more. Do this every day for a week.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " For that week after dehydrating, the sound of shaking the food in the jar should sound like hard crisp food, not soft thudding. If it is not hard and crisp on day 2, put it in the dehydrator and get it drier. (I noticed my apple slices weren't as dry as I thought they were.) Like @taxlady says, check it for one week then it can be stored long term.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " As mentioned above, the humidity in your house plays a big role. I've had mushrooms that dried for a sufficient amount of time, but the dehydrator timer stopped the process while I was at work. When I came home ( a few hours later) although dried, they had absorbed some other moisture from the air, making them not suitable for long term storage. No big deal. Just had to dehydrate them a little more ( and make sure I was home when the timer stopped ).\n\nApples and tomatoes are the few things that I could never total get dried. They were always a little pliable. After the drying process of tomatoes, I just store them in a ziplock in the freezer",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tDehydrate them so they are brittle 10 minutes after you take them out of the dehydrator. If you are going to crush or smash or grind them they need to be very dry-brittle.\nThings take longer than I ever estimate to dry completely. And know that you can't over dry them.\n\t\t\n\n\nThanks. That is my main concern \"over drying\" them. Is it okay to dry them again as they have been in the sealed jar for at least 24 hours.\n\n\ntaxlady said:\n\n\n\n\t\t\tHave you read about conditioning your dehydrated food? The simplified version is that you put the dehydrated food in an a jar and close the lid firmly. Next day you check for any signs of moisture, like mould or condensation. Give the jar a shake. This should even out the amount of moisture between all the pieces, to start with, some will be drier than others. If there is mould, throw it away. If there are signs of moisture, dehydrate it some more. Do this every day for a week.\n\t\t\n\n\nLike always I perform the task before coming here and getting the answers ahead of time. Thank you. I have not done much reading at all. I just found the mushrooms and they were beautiful and I did not want to waste any like I usually do.\nThank you.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Okay. They are back in the dehydrator set at 120°. I will check in 1 hour.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " 1 hour did it. They are now dry.",
"loss": true,
"prefix": "Roll_Bones:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Peppers In Oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Many years ago Progresso sold a jar of peppers packed in oil. It was a medley of peppers with red and green bell the headliners. Along with whole cherry peppers and I think others/other.\nIt was very good and I learned about them as my journeyman/teacher used them on tuna sandwiches instead of mayonnaise for lunch at work. I have not seen them in years and want to make them. I have an abundance of pablamo, red bell, green bell, shishito and jalapeño.\nAnyone remember them? \nWould you use all the peppers I mention above?\nShould I use the water can or cold can method (jars)?\nOlive oil or grapeseed oil. I have grapeseed and olive oil?\n\nHow would you make them?",
"loss": false,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " If you do an internet search for \"Copycat Progresso Pepper Salad\" you'll find a bunch of recipes. Maybe one of them will help you. I noticed that one person complained that none of the recipes show \"capers\" in the recipe and that they were included in the Progresso recipe. \n\nAlternatively, there seem to be some others that still sell pepper salads in a jar. Some sell various versions, Mild, Hot, etc. There might be some ideas there too.\n\nSorry I don't have much personal input!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " National Center for Home Food Preservation | National Center for Home Food Preservation\n\t\t\t\t\t\n\nThe National Center for Home Food Preservation is your source for home food preservation methods.\n\n\n\n\n\t\t\t\t\tnchfp.uga.edu\n\t\t\t\t\n\n\n\n\nMarinated Peppers\nBell, Hungarian, Banana, or Jalapeno\n\n\n4 lbs firm peppers*\n1 cup bottled lemon juice\n2 cups white vinegar (5 percent)\n1 tbsp oregano leaves\n1 cup olive or salad oil\n1/2 cup chopped onions\n2 cloves garlic, quartered (optional)\n2 tbsp prepared horseradish (optional)\nYield: About 9 half-pints.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you roast pistachio pieces in the microwave? If yes, how?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ive small pistachio pieces and i want them roaated\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " it won't be like an oven. they will be warm though.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tive small pistachio pieces and i want them roaated\ntnx\n\t\t\n\n\nSo, they are not in the shells? I would just carefully toast them on a dry frying pan. Low to medium low heat, shake and flip them frequently, until they become fragrant or start to get dark.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " no shells\nthank you",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tive small pistachio pieces and i want them roaated\ntnx\n\t\t\n\n\nyou cant roast anything in a microwave\n\nyou can heat things up",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Toast them in a small skillet over medium heat, no oil. It's faster than the regular oven and you are less likely to forget, which I am famous for doing.",
"loss": true,
"prefix": "medtran49:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I make this recipe without sous vide? [turkey pastrami]",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " You Should Make Turkey Pastrami for Thanksgiving\n\t\t\t\t\t\n\nThe #1 thing people seem to like about the turkey is leftover turkey sandwiches, so why not just do that?\n\n\n\n\n\t\t\t\t\tlifehacker.com\n\t\t\t\t\n\n\n\n\ni've a coal grill and smoking chips.\n\ntell me..\n\ni usually will not eat a lot of animals but i'm really drooling by this",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Interesting read Seeing. Off the top of you head - how do you visualize replicating the sous-vide part of the cooking. From the sounds of it yes, you could. But the whole idea of the sous-vide was to eliminate the time it took to get to that stage. So - I'm not really an expert in that department, but off the top of my head I would say no.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Some turkey pastrami recipes don't do anything after the roasting/smoking step. If the internal temperature as reached 160 deg F, it's cooked. Some say let it rest in the fridge for 2 days. Some say simmer for 90 minutes in water. So you really can do what you please. \nIf you want to continue to cook it because it hasn't reached an internal temperature of 160 deg F then you want to take a step to do that after roasting/smoking.\nSome recipes say to freeze the pastrami for at least an hour before cutting to make slicing it more uniform and easier.\nIf you want to replicate 145 deg F in water, you can probably do that in an instantpot. Or you can vacuum seal it with water and put it in a dehydrator at 145 deg F. Or keep a pan of water with it going at 145 deg F-though that will be time consuming to have to check the temperature constantly.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I don't know, turkey does nothing for me and if I'm going to make pastrami it's going to be beef with a decent amount of fat and my cure is generally 9 to 11 days and not 5. Also sous vide meat when it's presented whole like turkey or chicken breast I find the product underwhelming and spongy, which I'm sure isn't detectable after it's cut thinly, nevertheless, no fat no taste as far as I'm concerned. I've had really good results with sausage for sous vide. The only way this makes any sense is, if it's cut thin enough that it isn't tough and I suspect adding condiments like mayo, mustard anything really would give it more moisture and mouthfeel. Sorry, not a fan.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I see no reason why you couldn't accomplish the cooking during the smoking step.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " nice. so i will go with the smoking step.\n\ncan you tell me..\n1 do i must leave it in the fridge before smoking with all the seasoning? won't the turkey go bad for a few days in the fridge?\n2 what temperature do i need the grill to be? what if the temperature rises a bit? how to lower it? with some water on the coals?\nhow to lit the wood chips if i don't have a torch?\n\nthank you",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " ok, i found the answer for 1.. i will not wet brine it. just dry rub it with spices [do i need oil to stick the spices to or not?]..\n\nbut when it comes to temperature. what should the temperature be when making the entire process on the grill in low temp?\nand also. for such temperature. how many layers of charcoal do i need with this method so it's not too hot or not hot enough?\n\n\n\n\n\ni will also use a tin with hot water in the grill beneath the chicken.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " How long do you plan to dry brine it for? When I put a dry rub, including salt, on beef brisket and left in the fridge for a week, the brisket started getting wet after about a day and was sitting in liquid by day two.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i will put the spices and immediately smoke it..\ni saw a guy on you tube doing that..\nwhen i wet brined chicken in the past it was not good when eating",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you freeze macaroni and cheese?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " My Mom used to do it, and I'm still alive!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Anything can be frozen and thawed out. I wouldn't do that but I suspect many have.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Bob Evans does it, why can't you?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I do it all the time. Just fine.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I do. I suggest defrosting it first, then reheating on half power, stirring part of the way. It might get a little thicker/drier than when it was first made. If that happens, I add a little half and half or milk when I stir it. Seeing as how it's always eaten up, freezing it can't be all wrong!",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " Cooking Goddess said:\n\n\n\n\t\t\tI do. I suggest defrosting it first, then reheating on half power, stirring part of the way. It might get a little thicker/drier than when it was first made. If that happens, I add a little half and half or milk when I stir it. Seeing as how it's always eaten up, freezing it can't be all wrong!\n\t\t\n\n\nThis is what Id recommend, too.\n\nIt can separate when reheating. Stirring will generally fix it.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I guess I should have mentioned. I generally freeze in my little individual cast iron pans. I will pop them (frozen) in a hot oven (400F) with a foil cover on them. Check them at 30 minutes or so, if centre has softened I remove foil to finish for about another 15 minutes. Should be bubbly around the edges and toasty spots on top. \nI also freeze them in individual stoneware ramekins. For some reason I generally defrost these partially before reheating, as done above.\nNever had them separate, so no need to stir.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " If you do this, make sure to boil the macaroni al dente, meaning stop cooking them when the are almost done. They will continue to cook in the reheating process and will likely turn to moosh. \n\nI agree with the above post about either thawing it in the fridge the night before and add milk/half and half or whatever liquid cream of your choosing before putting in the oven or watching it at 15-30 minute intervals stir and add if necessary. \n\nI personally like mine thawed so I can give it a good stir and check the moisture before. I cover with tin foil for about 20 minutes (thawed) at 375. Stir add more moisture if needed. Remove foil and bake until light bubbles happens over the top. \n\nThis is great to do right before Thanksgiving, Christmas or gifting out!",
"loss": true,
"prefix": "Learning to yum yum:"
},
{
"from": "gpt",
"value": " @Learning to yum yum Thanks! And welcome to the forum!!!",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What Do You Think?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " SO wanted to check out a super market in Danbury . . .\n\n\n\n\n\n\nNot sure I could handle this much color early in the morning. So do you think they taste like Skittles?",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Thats a little too much for me, kinda like that purple ketchup Heinz made . Im a purist.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " A place here makes them like that sometimes. They are just plain bagels and I've only ever seen really little kids or young girls eat them.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tThats a little too much for me, kinda like that purple ketchup Heinz made . Im a purist.\n\t\t\n\n\nI agree with this.\n\nAnd what's funny about the purple (and also green) ketchup, they apparently were trying to appeal to kids. My son, who was (and still is) a ketchup lover, wouldn't touch any of it. \n\nAs for the rainbow bagels (I'm assuming those are bagels) I'd pass on those.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I don’t think I’d want to eat all that unnecessary food dye. In general, I don't object to coloring, but that is too much.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Nope. I would have to be starving to eat that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Just doesn't look like something edible!",
"loss": true,
"prefix": "Meryl:"
},
{
"from": "gpt",
"value": " In the right place at the right time they might be fun. \n\nThey are definitely a candidate for the food fad hall of fame.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I had to enlarge the picture twice to figure out what they were! \nMy first thought was they were hacky sacs! then donuts and finally bagels. \nWonder if they come out the same colour going in. Disgusting I know but the thought was there.\n\nnope and nope again.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " They used paste food coloring and you don't really need too much of that to get rich deep colors. I know this for sure because i made my daughter's wedding cake, complete with plates, columns and a fountain, and the base color was royal blue, like the blue above, with white fleur-de-lis and curved shell piped decorations. There was no added taste from the food coloring in the icing. No fondant because she hated the taste and having to peel it off, so I found a technique to make icing look as smooth as fondant. Extra work but worth it. Guests wanted to know the bakery because it was the best wedding cake they had ever tasted.\n\nYes, paste food coloring comes out pretty much the same. Maybe not quite as bright if long baking in oven, but close. \n\nRemember too that the bagel dough rose so not quite as much food coloring as it would appear in the final product.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\nThey used paste food coloring and you don't really need too much of that to get rich deep colors. I know this for sure because i made my daughter's wedding cake, complete with plates, columns and a fountain, and the base color was royal blue, like the blue above, with white fleur-de-lis and curved shell piped decorations. There was no added taste from the food coloring in the icing. No fondant because she hated the taste and having to peel it off, so I found a technique to make icing look as smooth as fondant. Extra work but worth it. Guests wanted to know the bakery because it was the best wedding cake they had ever tasted.\n\nYes, paste food coloring comes out pretty much the same. Maybe not quite as bright if long baking in oven, but close.\n\nRemember too that the bagel dough rose so not quite as much food coloring as it would appear in the final product.\n\t\t\n\n\nTrue, and I'm sure they don't taste like a mouthful of food dye. But still... we eat with our eyes first and those are not visually appealing.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Just add cream cheese, and rainbow trout instead of lox...",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Those are bagels? I thought they were bouncy superballs. For dogs.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "gpt",
"value": " Linda0818 said:\n\n\n\n\t\t\tTrue, and I'm sure they don't taste like a mouthful of food dye. But still... we eat with our eyes first and those are not visually appealing.\n\t\t\n\n\nMaybe not to you, but, as noted above, I've only seen little kids or young girls eat them in the place that makes them here. They are visually appealing to small children and young girls.\n\nDifferent strokes for different folks!",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tMaybe not to you, but, as noted above, I've only seen little kids or young girls eat them in the place that makes them here. They are visually appealing to small children and young girls.\n\nDifferent strokes for different folks!\n\t\t\n\n\nWell, of course, that's what I meant. To me personally. I'm not speaking for everyone.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " They do look fun.",
"loss": true,
"prefix": "Quickdraw:"
},
{
"from": "human",
"value": " It doesn't make me want to eat it at all when I see all these colors\n\n\nMini Militia App Lock",
"loss": true,
"prefix": "melayong:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI had to enlarge the picture twice to figure out what they were!\nMy first thought was they were hacky sacs! then donuts and finally bagels.\nWonder if they come out the same colour going in. Disgusting I know but the thought was there.\n\nnope and nope again.\n\t\t\n\n\nMy wife gave me a huge green frosted cupcake once. Must have had a pound of green frosting.\n\nLets just say it was a bit alarming on the way out...",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "human",
"value": " Vinylhanger said:\n\n\n\n\t\t\tMy wife gave me a huge green frosted cupcake once. Must have had a pound of green frosting.\n\nLets just say it was a bit alarming on the way out...\n\t\t\n\n\nEvery time I eat beets I have a reaction until I remember I had beets.\n\n@Andy M. those would be a hard \"no\" for me. I don't even like the red or blue M&Ms. Nor the orange. Actually, the only ones I eat are the brown ones,the color of chocolate.",
"loss": true,
"prefix": "Cooking Goddess:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Deep fry help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am deep frying turkey breast for Thanksgiving. I have all the equipment (fire extinguisher especially), and my question is this. If I am frying two turkey breasts at the same time, will I still calculate the fry time based on the weight of both breasts together? My thinking is that if I increase the cook time, I'll overcook the meat. Please advise as I've never cooked two in one pot.",
"loss": false,
"prefix": "lagwagon777:"
},
{
"from": "gpt",
"value": " No. You are cooking two separate pieces of meat, not one larger piece that's twice the size. \n\nPlease be careful not to over fill the oil so it won't overflow when you lower in the turkey breasts.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thank you for your reply. I plan to put the breasts in an empty pot and slowly fill it with water, measuring it as I go so I know how much oil I need. Then let them dry in the fridge for a few days before I cook them.",
"loss": true,
"prefix": "lagwagon777:"
},
{
"from": "gpt",
"value": " lagwagon777 said:\n\n\n\n\t\t\tThank you for your reply. I plan to put the breasts in an empty pot and slowly fill it with water, measuring it as I go so I know how much oil I need. Then let them dry in the fridge for a few days before I cook them.\n\t\t\n\n\nI see you're on top of things. I've fried whole turkeys but not breasts.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are some of your best recipes that you found on youtube?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " mine are pepper steak and some lo mein recipes. I steered away from South East Asian recipes until I found out their success was in the sauces. My next try is chicken noodle soup and broccoli cheddar soup.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Though I can't remember the exact recipes, I can remember probably the best chef I would get recipes of - Rick Bayless - and another show, that I've gotten great info and recipes from - Entrée To Asia, by Thomas Robson. This last one is just the old PBS shows, but Bayless has new things, and had a lot of new shows during the height of the pandemic, which was getting people to eat at home more.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Food Wishes has a braised beef brisket recipe (with an apple/onion gravy) which is absolutely heavenly.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "gpt",
"value": " I found a recipe for Red Lobster cheddar garlic biscuits on Allrecipes.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCheddar Bay Biscuits\n\t\t\t\t\t\n\nThese Cheddar Bay Biscuits are easy to make in 25 minutes for warm, cheesy biscuits brushed with garlic butter, just like you'd get at Red Lobster!\n\n\n\n\n\t\t\t\t\twww.allrecipes.com\n\t\t\t\t\n\n\n\n\nIt's actually better than the Red Lobster biscuits.\n\nAllrecipies also had a recipe for Parmesan crusted Chantilly potatoes that were out of this world, but apparently that recipe has disappeared. But I found a recipe for Blue Cheese and Cheddar Stovies that is just as delicious on this website:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBlue Cheese and Cheddar Stovies\n\t\t\t\t\t\n\nExplore delicious recipes, British cuisine and MORE at The English Kitchen. Enjoy home-cooked meals and cooking tips with a few heartwarming stories.\n\n\n\n\n\t\t\t\t\twww.theenglishkitchen.co",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " I have never wwatched or used a recipe from You Tube.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " I have two fabulous recipes from Chef John of Food Wishes. \n\nThis one is a regular at my house.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tItalian White Bean and Sausage Stew\n\t\t\t\t\t\n\nBursting with beans, greens, and sausage, Chef John's Italian white bean and sausage stew recipe is comforting and nutritious and warms you throughout.\n\n\n\n\n\t\t\t\t\twww.allrecipes.com\n\t\t\t\t\n\n\n\n\nThis one I just tried recently and it was really, really good. I'm sure this will become a regular too.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSpanish Chorizo Stuffed Chicken Breast\n\t\t\t\t\t\n\nThis baked chicken breast recipe from Chef John is a prime example of making boneless skinless chicken breasts exciting: they're stuffed with slices of sausage and served with an easy pan sauce.\n\n\n\n\n\t\t\t\t\twww.allrecipes.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " And even though there are some good recipes at Allrecipes, I have seen many that I won't try. They just don't look that good or accurate to me.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I found a few Chinese recipes from a guy who ( theoretically) had his own restaurant , and now shares many of his recipes on YouTube. Specifically the Hot and Sour soup, and the eggplant with garlic sauce are about as close to what I've had in a restaurant . \nThis is his website, but I originally found it on You tube \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHot & Sour Soup (酸辣湯)\n\t\t\t\t\t\n\nLearn how to make this classic Chinese soup that's equal parts soothing and stimulating!\n\n\n\n\n\t\t\t\t\twww.madewithlau.com\n\t\t\t\t\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEggplant with Garlic Sauce (魚香茄子)\n\t\t\t\t\t\n\nA classic Sichuan dish, aka Yuxiang Eggplant or Fish Fragrant Eggplant, that’s so easy to recreate at home.\n\n\n\n\n\t\t\t\t\twww.madewithlau.com",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Oh boy.... another rabbit hole for me to fall into...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I use websites, youtube not very often.\nBut I did use a recipe for banh mi bread by someone called Helen.\nI got directed there, but don't know the who and why anymore\n\n\n\n\n\nAnd I watched some dumpling making ones that were by Titi Waber on foodtube (but they are in Dutch)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tOh boy.... another rabbit hole for me to fall into...\n\t\t\n\n\nTheir YouTube channel is a great rabbit hole and YouTube keeps recommending more of their videos to me.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Silversage said:\n\n\n\n\t\t\tI have never wwatched or used a recipe from You Tube.\n\t\t\n\n\nI would probably never watch or trust a recipe on YouTube",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Well folks, as you all know (and I know, I'm repeating myslef) - I did get caught. If I remember correctly it was from an Aussie newspaper food section(?). Worst part was I felt 2 things were wrong, no parboil and not enough space for stuffing. Turns out I was correct on both counts.\n\nBut thanks to all of you I finally bought one of the Patak sauces \"Butter Chicken\" and it is delicious. One point good - two points bad. \nHave I learned my lesson? Only time will tell. Turn in next week for .....",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " These are my favorites: \nAdd Flavor To Soda - \n\n\n\nBanana Sheet Cake - \n\n\n\n\nBreakfast Chimichanga - \n\n\n\n\nChimichanga Sauces - \n\n\n\n\nHealthful Dinner - \n\n\n\n\nOrange Julius - https://www.youtube.com/watch?v=XY7bsdWXrNg\n\nSopapillas - https://www.youtube.com/watch?v=RK7mlncKipk\n\nSpanish Bar Cake - https://www.youtube.com/watch?v=TqtYSl8wRhk\n\n\n",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " LOL Sir LOB is that YOU????",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Stuff I've cooked!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I ate some of it before deciding to take a picture. But it was all good! There's a pancit noodle dish, injera, acai bowl, philly cheese steak on homemade cibatta, Kung Pao and sesame chicken, butter chicken with ground beef instead of chicken, and bbq chicken breast with cheese and bacon and a salad. There's also a mini apple pie with homemade caramel sauce. I've been cooking regularly more since I got married (1.5 years) as now I have my own kitchen.",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " Good job! Keep cooking!",
"loss": true,
"prefix": "GinnyPNW:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are your tips for chicken and miso soup?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " this is what ive made",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Just don’t forget to use dashi. Too many people mistakenly only use miso paste.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " i don't know if we have dashi here. i need to check\n\nedit..\ni've found something.\n\ni don't know which one i should use\n\n\n\n\n\n\t\t\t\t\t\tחיפוש עבור דאשי - ימה וקדמה\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tyamavakedma.co.il",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti don't know if we have dashi here. i need to check\n\nedit..\ni've found something.\n\ni don't know which one i should use\n\n\n\n\n\n\t\t\t\t\t\tחיפוש עבור דאשי - ימה וקדמה\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tyamavakedma.co.il\n\t\t\t\t\n\n\n\n\n\n\nI dont read Hebrew …\n\nDashi is a broth made from kelp seaweed and bonito fish. I buy mine in powder form. So just make sure it has both kelp and bonito\n\nMiso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " i see..\n\nwhat can help in drinking soup such as this without much splatter? i wanted to ask that earlier",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti see..\n\nwhat can help in drinking soup such as this without much splatter? i wanted to ask that earlier\n\t\t\n\n\neat It out of a large coffee mug",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " i think the problem is with the noodles most.\nso breaking the noodles to somewhat smaller pieces will assist really much..\n\nedit\ni mean.. before cooking",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " when it come to the miso paste itself.\nthere is the cheap ones that i can buy in many places\nand there is the more expensive ones that need to be ordered from the internet\n\ni've been told the the cheap ones are more salt and less taste.....\n\ndo you think it's true? shuold i really go with the expensive?\n\ni also prefer a non chinese product. and i don't know if the cheap is from china.. i need to check this....",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " You can't really compare prices that way from Amazon. I often see stuff on Amazon that is much more expensive than what is available locally. Often, it is the exact same thing, but you are paying extra for the convenience of ordering from the comfort of your home. So, I don't assume that something on Amazon is better quality because it costs more than the \"cheap stuff\". It might be, but you can't judge that by an Amazon price.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Oh dear. Miso paste definitely needs dashi in your stock, no question. It absolutely changes the flavour to the stock that I think you might want to taste.\nDash of fish sauce, a bit of palm sugar and some lime juice and you’re golden.\nI buy the brand that I like best for all the above ingredients, but I certainly wouldn’t skimp on quality miso paste or fish sauce.\nI’m not sure about what you mean about splattering when you eat it, but a Chinese soup spoon is designed to be used with broths like this.\nAnd I cook the noodles separately and add them just at the end to warm.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " The dashi I get from most all local Asian markets is powdered in form. Picture of the brand I use!\n\nIt's on Amazon. It's the only one I've been able to find in my 4 local Asian markets.",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone use coconut milk?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if you use it what do you use it for or with?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I use it in place of regular milk in my overnight oats. Love it. I also use almond milk in it.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " All the time with Indian food, (curries/ sauces ), some Indonesian dishes, a Burmese pasta dish. a coconut rice dish, a coconut sorbet.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I don't use as much as I used to, when I made a lot more Thai food, and other SE Asian, but I still use a bunch in Keralan Indian food. I use some in sweets, like smoothies, but usually leftover stuff from the savory dishes. Thai curries are still my favorite things I've made with it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I really like coconut milk. It can be used in place of dairy milk or cream in most cases. One of my favourite ways to use it is in dishes with hot peppers. Here's a recipe for a yummy root vegi soup. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tRoasted Root Vegi Bisque\n\t\t\t\t\t\n\nI just made this for lunch. I licked the ladle. I ate too much, it was that good. mixed root vegis (no beets, they overwhelm it) garlic (leave the skin on the cloves) some onion a few hot peppers, seeded Cut vegis in large chunks toss with olive oil line a couple of cookie sheets/jelly roll...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I certainly use a lot of coconut cream. My Thai mentor told me that if a recipe absolutely needs coconut milk, you can add some water to the cream for a good substitute. Obviously, coconut cream is richer and “heavier” than the milk, but it’s very much more silky and indulgent, so it really depends on what you’re aiming for.\nI certainly don’t have the equipment, patience and frankly, strength to make it from a fresh coconut, but it is definitely worth trying fresh coconut milk and cream if you ever get the opportunity.\nAnother tip I would recommend is that the product that comes in a tetra-pack is far better than canned, due to the different manufacturing process involved in the canning, which needs a number of additives and different heating methods that are not beneficial to the final product.\nBelieve me, the cardboard carton product is creamy and separates better if that is a requirement (curries are a prime example).",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " I use coconut milk when I make mahi-mahi in coconut caramel sauce.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tI certainly use a lot of coconut cream. My Thai mentor told me that if a recipe absolutely needs coconut milk, you can add some water to the cream for a good substitute. Obviously, coconut cream is richer and “heavier” than the milk, but it’s very much more silky and indulgent, so it really depends on what you’re aiming for.\nI certainly don’t have the equipment, patience and frankly, strength to make it from a fresh coconut, but it is definitely worth trying fresh coconut milk and cream if you ever get the opportunity.\nAnother tip I would recommend is that the product that comes in a tetra-pack is far better than canned, due to the different manufacturing process involved in the canning, which needs a number of additives and different heating methods that are not beneficial to the final product.\nBelieve me, the cardboard carton product is creamy and separates better if that is a requirement (curries are a prime example).\n\t\t\n\n\nAbout the additives, I always check that there is only coconut and water, no guar gum, etc. It has gotten hard to find, but I do. It did used to be easy to find canned coconut milk with no additives. I bought tetra pack coconut milk once. It was curdled. It has really put me off of trying it again. I was looking forward to having a container that came I could close with a screw cap, unlike the cans.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Chicken coconut soup. That is the only time I use anything coconut, as I really do not like it.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I use it all the time. Mostly in SE asian stuff and in soups.\n\nI hate butternut squash, but my butternut squash soup with red curry paste, lemongrass, kaffir lime leaves and coconut milk has won soup competitions. I just made the same soup with carrots from our garden (we have hundreds of thousands) and extra ginger and it was outstanding.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Rice scented with Lemongrass and made with coconut milk. Clafouti.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " In addition to the above mentioned Indian, Asian, soups, rice, curries...I use coconut milk for smoothies too.\n\nPS...I don't like coconut, but love coconut milk!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Yeah, I use coconut milk, coconut cream & creamed coconut.\nSE Asian food, and some fusian as well",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Like I mentioned, I use a lot of it in my Thai cooking, but this thread has led me to a recipe for coconut milk ice cream that I would love to try.\nWhat do you great people think about a very delicate basil and coconut milk ice cream?\nIf you don’t think the flavours will compliment each other, what would you suggest instead?",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tLike I mentioned, I use a lot of it in my Thai cooking, but this thread has led me to a recipe for coconut milk ice cream that I would love to try.\nWhat do you great people think about a very delicate basil and coconut milk ice cream?\nIf you don’t think the flavours will compliment each other, what would you suggest instead?\n\t\t\n\n\nHave you made ice cream with coconut milk before? Do you use an ice cream maker?\n\n As to the combo of flavours, I'm not sure. I doubt that I am the person to ask, when it comes to unusual ice cream flavours. I used to love avocado. I tried some avocado ice cream that a friend made for a picnic. Most of the people loved it. I hated it.\n\nIf I were to make a coconut milk ice cream, I would probably try lemon first.\n\nThe only time I have used coconut in a frozen dessert was making \"nice cream\". Blissful shared a link to these recipes for different flavours of nice cream. They are very good. They don't require an ice cream maker. They require a strong food processor or one of the fancy blenders, like Vitamix.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBanana Nice Cream - Six Different Flavors\n\t\t\t\t\t\n\nBanana nice cream made with milk for extra creaminess. This recipe includes 7 incredible flavors like chocolate and raspberry. Easy and delicious!\n\n\n\n\n\t\t\t\t\tandianne.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Red and green thai curries. \n\nRuss",
"loss": true,
"prefix": "Rascal:"
},
{
"from": "human",
"value": " Thai chicken curry. Bubble tea. Used it in Sambar (South Indian lentil zucchini stew with other stuff). Sooo good.",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Years old canned tuna",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have canned tuna that may be 2 or 3 years old. Is it still edible?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " If the can is not dented or damaged and it's not swollen, it should be ok to eat. Food in cans is meant to be kept a long time. However, if you're nervous about it. Toss the can.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I would open it for sure, if as Andy has said, it is not damaged. \nSometimes canned goods can take on a funky odor and taste and still be fine but certainly off putting. You will know when you open it. \n\nI personally, have had cans several years old and been just fine. \n\nI'm still here (although my kids might argue otherwise)",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: October is National Seafood Month in the U S.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We are starting out with stuffed shrimp (crab) and rice pilaf tonight.\n\nA new scallop dish will follow in a few days.\n\nWill you be celebrating or are you one of the downers who don't like the fruits of the ocean?",
"loss": false,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " medtran49 said:\n\n\n\n\t\t\tWe are starting out with stuffed shrimp (crab) and rice pilaf tonight.\n\nA new scallop dish will follow in a few days.\n\nWill you be celebrating or are you one of the downers who don't like the fruits of the ocean? \n\n\n\nI had no idea but I'm all in. I've got enough seafood in my freezer to celebrate for nearly the whole month. Seared scallops over pasta will be our supper tonight!",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " Oh, we love seafood, and every month is seafood month in this household! We had salmon last night, and are planning on shrimp, mussels, tuna, and scallops if we can get them.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " We’ll see!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I have shrimp, scallops, lobster tails, plus I bought a (new to me) frozen dinner of Pasta alle Vongole I'm anxious to try. All waiting in the freezer. \n\nWas sort of put off last time I made it as the clams were bitter. Their juice was great - it was the meat. So hoping this puts me back on the trail again. When I used those few clams in the Paella they were great, so this will be my next step back. \n\nAlthough not a seafood - I often think of escargot in the same setting. \n\nNext on my want to try are calamari. Made them once with a friend (eons ago) but she did most of it. Watched a video just the other day with ATK doing Rhode Island Style Fried Calamari. Got me drooling. I don't care for frying but think I just might have to do this.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\t. . . Next on my want to try are calamari. Made them once with a friend (eons ago) but she did most of it. Watched a video just the other day with ATK doing Rhode Island Style Fried Calamari. Got me drooling. I don't care for frying but think I just might have to do this.\n\t\t\n\n\nConsider stuffed squid. It's a great dish stuffed and covered with a tasty tomato sauce.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " When I was a kid my family just put raw squid “steaks” and tentacles in tomato sauce and simmered till tender.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI have shrimp, scallops, lobster tails, plus I bought a (new to me) frozen dinner of Pasta alle Vongole I'm anxious to try. All waiting in the freezer.\n\nWas sort of put off last time I made it as the clams were bitter. Their juice was great - it was the meat. So hoping this puts me back on the trail again. When I used those few clams in the Paella they were great, so this will be my next step back. \n\nAlthough not a seafood - I often think of escargot in the same setting. \n\nNext on my want to try are calamari. Made them once with a friend (eons ago) but she did most of it. Watched a video just the other day with ATK doing Rhode Island Style Fried Calamari. Got me drooling. I don't care for frying but think I just might have to do this.\n\t\t\n\n\nOh I luvvvvv calamari!",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " That's the great thing about calamari. If you screw it up the first time just throw them into the sauce and cook'em to tender! LOL\n\nThese first ones will be rings but have looked at a couple of stuffed tube recipes. Sound delicious!\n\nJust need to get my nerve up.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tThat's the great thing about calamari. If you screw it up the first time just throw them into the sauce and cook'em to tender! LOL\n\nThese first ones will be rings but have looked at a couple of stuffed tube recipes. Sound delicious!\n\nJust need to get my nerve up.\n\t\t\n\n\nFried is the best (to me). My husband likes to dip his in cocktail sauce. I like horseradish-mayonnaise for mine.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " Jusa said:\n\n\n\n\t\t\tFried is the best (to me). My husband likes to dip his in cocktail sauce. I like horseradish-mayonnaise for mine.\n\t\t\n\n\nWe just squeeze some lemon juice on them and that's it!\n\nMy pet peeve is places that just sell rings. The tentacles are the best part IMO.\n\nI sometimes use the bodies as sushi wrappers. I very briefly drop everything in a court bouillon, then chop up a couple of bodies and tentacles, mix with seasoned sushi rice and some finely chopped green onions or chives, mix, then use that to stuff remaining bodies firmly, refrigerate for a bit, then carefully slice. You have to use smallish squid bodies to get bite size \"rolls.\"",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " I've always liked the tentacles too. \n\nmedtran, are you talking sushi raw? Briefly dropping in a court bouillon will cook them, yes?\n (I hope so, )",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Calamari salad is another easy option with many variations.\n\nRead a few and adjust the amounts and ingredients to what you have on hand.\n\nI would add some red onion and olive oil to this recipe. Some recipes use red wine vinegar in place of lemon juice. Etc…\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGrammy's Calamari Salad\n\t\t\t\t\t\n\nThis calamari salad recipe features sliced boiled squid tossed with lemon juice, garlic, parsley, and celery for a quick and easy dish.\n\n\n\n\n\t\t\t\t\twww.allrecipes.com",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI've always liked the tentacles too.\n\nmedtran, are you talking sushi raw? Briefly dropping in a court bouillon will cook them, yes?\n (I hope so, )\n\n\n\nYes. There's an old saying for cooking calamari, a minute or an hour, nothing between.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " OMG - I heard that one too! so true!!!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Just made a clam chowder and used some bacon I just made. Lately after rendering the bacon, onion, fennel and carrot I add ground coriander and smoked hot paprika and a little bit of chili flakes and then deglace with white wine before adding the clam juice and cream. Last time I made it I also added local corn, but not this time.\n\nI've used Charlie Trotters idea of stuffing small calamari with braised oxtail many times and I think it's that time again.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tYes. There's an old saying for cooking calamari, a minute or an hour, nothing between.\n\t\t\n\n\nRight lol. My neck of the woods the saying is 30 seconds or 30 minutes.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " pictonguy - please post that recipe for clam chowder! Sounds great. Head on over to the Fish and Seafood section so we can find that yumminess easily!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I will take note of this. I like seafood a lot more than DH does. I will give that jar of pickled herring in my fridge a taste. The last one was far too sweet and I threw it out. This is a different kind. I also have a fancy Danish smørrebrød (open faced sandwich) that I want to try which has white fish, smoked salmon, shrimp, and lumpfish \"caviar\". DH doesn't like most arthropods, he doesn't hate small shrimp. He's okay with clams, squid, and octopus. His preference is almost always fish and chips. So, I'll see what I can work into the menu this month. I would happily have seafood at supper twice a week and also at lunch and maybe even breakfast. I was raised by Scandinavian parents and Scandinavians eat a lot of seafood.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI will take note of this. I like seafood a lot more than DH does. I will give that jar of pickled herring in my fridge a taste. The last one was far too sweet and I threw it out. This is a different kind. I also have a fancy Danish smørrebrød (open faced sandwich) that I want to try which has white fish, smoked salmon, shrimp, and lumpfish \"caviar\". DH doesn't like most arthropods, he doesn't hate small shrimp. He's okay with clams, squid, and octopus. His preference is almost always fish and chips. So, I'll see what I can work into the menu this month. I would happily have seafood at supper twice a week and also at lunch and maybe even breakfast. I was raised by Scandinavian parents and Scandinavians eat a lot of seafood.\n\t\t\n\n\nI'm 1/4 Norwegian but I don't have experience with foods from that area. I did grow up on the gulf coast of Florida so I love fresh seafood.",
"loss": true,
"prefix": "Jusa:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: does ground chicken breast taste the same as ground turkey breast?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " not sure if yes or what",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " No",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " What she said ^^^",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Definitely milder than ground turkey.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tDefinitely milder than ground turkey.\n\t\t\n\n\nmilder in which kind of tastes?\ncan you describe how they differ?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tmilder in which kind of tastes?\ncan you describe how they differ?\n\t\t\n\n\nEver had roasted turkey and roasted chicken? The difference is the same with ground.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tEver had roasted turkey and roasted chicken? The difference is the same with ground.\n\t\t\n\n\nmust be more 'irony' taste for the turkey breast. this is at least my way of describing it. a taste charactized with more iron mineral..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Chicken is \"sweeter\". Turkey is \"drier\".",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tmust be more 'irony' taste for the turkey breast. this is at least my way of describing it. a taste charactized with more iron mineral..\n\t\t\n\n\nThat's sort of how I was going to describe it - like it has more blood in it. And regular ground turkey has even more of the flavor, since it's mostly dark meat.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " You can certainly try switching out each for the other to see how you like the dish with the different protein.\nI make a con carne with turkey mince instead of chicken and I prefer it.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " It definitely tastes different. I love turkey but I'm not fond of ground turkey. I only use ground chicken in 1 way: stuffed hot peppers with herbs and cheese. Otherwise I prefer both birds not ground as the main protein of a meal instead of ground and used as a substitute for ground beef or pork. I do understand it's healthier to use turkey or chicken but...\n\nDon't like turkey bacon, either.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Ground chicken tastes like chicken. Ground turkey tastes like turkey. If you can't tell the difference between them, then yes, they taste the same.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Taste like chicken. But what is the real question? What are you trying to make with it?",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Seeing - is there a big price difference for you where you shop?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i dont know about the price difference. i guess turkey cheaper.\n\nbut today ive made the same recipe with chicken breast and i think the turkey breast was much better..... richer..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: The Only Thread Where You Are Allowed To Shill!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello everyone!\n\nI’m interested to hear about products and ingredients that you use that you will always go to.\nI’m a very keen advocate of always fresh and always the best, but I know that we all can’t be the same, and I too buy ingredients that I am either too lazy to make, or that the bought product is better than my own. (Example: coconut cream - yeah right, I’m not going to make it myself!)\nWhat do you appreciate as a quality brand of product that you always go to?",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " PS : no shilling a brand that you have any commercial interest in, regardless of status",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Progresso soups. I enjoy making soup, and make some pretty good ones, but Progresso has clam chowder (ever try to get clams in Texas?), lasagna style soup, and pot roast with country style vegetables. They have others that we love, but they have so far failed to top my minestrone!",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " Interesting. It’s not a brand we get in Australia, but having a look at their website, it looks like they have some very tasty soup bases.\nI would love to try the chowder, as it’s not really heard of down here, but a good one is beautiful!",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Speaking of coconut cream",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Overall, OXO Good Grips Kitchen tools are consistently top rated and perform well.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " But your experience?\nIt’s weird because here in Australia, OXO is an old brand of stock cubes. Any relation?",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tBut your experience?\nIt’s weird because here in Australia, OXO is an old brand of stock cubes. Any relation?\n\t\t\n\n\nI always look to OXO first. I have several OXO tools on hand. \n\nI don't know about OXO stock cubes being the same company.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Some more of mine:\nMae Ploy for packaged curry paste\nMaldon for finishing salts\nKitchenAid\nKerrygold for butter\nLodge for my cast iron \nScanpan",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tBut your experience?\nIt’s weird because here in Australia, OXO is an old brand of stock cubes. Any relation?\n\t\t\n\n\nI don't think so. I wondered about that when I first heard about the kitchen tools. The kitchen tools were designed by someone whose mother or grandmother had arthritis in her hands, so the first tools were specifically designed to be easy to use for people with arthritis in their hands. The name comes from hugs and kisses, which are often represented by O's and X's.\n\nI didn't realize that Oxo stock cubes and liquid bouillon concentrate wasn't available in the US, or at least not common. Hmm, to the folks living in the US, what about Bovril? Do you guys get that?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tHmm, to the folks living in the US, what about Bovril? Do you guys get that?\n\t\t\n\n\nNever seen it personally but doesn't mean it isn't available somewhere.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Another vote for OXO tools. I don't have arthritis, but I do appreciate the ease of using these tools. I have a salad spinner and poultry shears. Both work well, are comfortable to the hands, and easily cleaned.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " I never thought about OXO tools being for arthritic users. The thick foam handles make sense for that. I just impressed they function well regardless of the handles.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I haven't gotten Bovril since back in the early 90s, the last times I made my trips to NYC, to stock up on things I couldn't find locally. The store probably isn't there any longer, and I only see \"chicken\" Bovril, when I looked it up in Amazon, and it's from Canada, at a price I wouldn't pay.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I have several Oxo tools which I really like. That being said, unfortunately the best feature is one that I often find most awkward - the size of the handles are sometimes too big to be comfortable. \n\nNot to mention the space they take up in the drawers.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " pepper - just looked it up on Amazon.ca - Wowser! \none shows 250 ml at $4.97 Cad ($3.64 US) which is about right\nand the next one is same size and is $41.29 + 16.48 Delivery! \n\nLOL - not even going to convert to US$ on that one!\nEven with Amazon - Buyer Beware!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Bovril (and Marmite) are the devil’s food. It’s Vegemite or nothing.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " I love vegemite! However, the FIRST time I had it, I actually ate a spoonful of it.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Hmm, not good @Kathleen.\nVegemite is wonderful when used correctly. It’s Australian umami",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Oh, I then was told to smear a thin layer on buttered toast. Seriously, I love Vegemite!",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Potato Salad Tips, Secrets and Shortcuts",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I tried a new recipe today...well, not a completely new recipe, but a new way of doing the potato part or an old, tried and true recipe. I usually cook Russets whole, in the microwave or a pot of water, cool them, peel them, chop them and so on. Today, I used a bag of frozen \"hash browns\". The uncooked, diced potatoes in the freezer section of the grocery store. I boiled them for about 3.5 to 4 MINUTES, dumped them on a cookie sheet covered with paper towels and let them cool for about 10 minutes or so. In the meantime, I was working on the rest of the stuff. Chopping hard boiled eggs, celery, olives, pickles...the usual suspects. Grabbed the mustard and mayo, salt and pepper and the paprika too. About that time, potatoes were cool enough, so into a big bowl they went, followed by copious amounts of mayo, a big dab of the mustard, some salt, pepper, paprika...mix and add the chopped stuff, more mixing and done! So, potato salad in like 15 minutes!!?? It sure tasted great, but it wasn't chilled yet. That will be the true test.\n\nWhat do you say? What's your tip, secret or shortcut? I won't tell!",
"loss": false,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " I steam the potatoes mostly now, then sprinkle with a little white wine, apple cider vinegar or white wine vinegar and toss. Also, dressing them white still hot so they will absorb some of the dressing. I always make a little more dressing than I think I'll need so I'll have it to add if the potato salad is dry looking.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tI steam the potatoes mostly now, then sprinkle with a little white wine, apple cider vinegar or white wine vinegar and toss. Also, dressing them white still hot so they will absorb some of the dressing. I always make a little more dressing than I think I'll need so I'll have it to add if the potato salad is dry looking.\n\t\t\n\n\nHmmm...I don't believe I have ever steamed potatoes! Do you do them whole, peeled, chopped? Is your dressing more of a clear kind? Not a mayo? I do one that uses that kind and includes asparagus. It is yummy! Thanks for the ideas!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Peeled and chopped. Different dressings but include mayo. There are several kinds of potato salads we like.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I peel and cube the potatoes (Yukon Gold). Then I boil them in salted water. I prep the dressing while the potatoes are cooking then drain the potatoes and toss them hot with the dressing so the potatoes will absorb the maximum dressing flavor. Then I refrigerate the dressed potatoes for two hours to cool. \n\nWhile the potatoes are cooling, I prep the other ingredients, chop the veggies, cook the bacon and boil the eggs, etc. \n\nAfter two hours of chilling, I toss everything together but the eggs. Last, I fold in the eggs gently.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI peel and cube the potatoes (Yukon Gold). Then I boil them in salted water. I prep the dressing while the potatoes are cooking then drain the potatoes and toss them hot with the dressing so the potatoes will absorb the maximum dressing flavor. Then I refrigerate the dressed potatoes for two hours to cool.\n\nWhile the potatoes are cooling, I prep the other ingredients, chop the veggies, cook the bacon and boil the eggs, etc.\n\nAfter two hours of chilling, I toss everything together but the eggs. Last, I fold in the eggs gently.\n\t\t\n\n\nNice...I can see you have a process!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " A few years back, there was a news story about a way to cook eggs for egg (or potato) salad in the oven. Basically, you grease a dish, crack however many eggs into the dish, and place the dish in water. Place in the oven and bake. It comes out like a huge egg loaf. I had to make a boat-load of potato salad so decided to try it. It worked a treat! \n\nMind you, the \"news\" story was about a viral video on TikTok. *yay* I do get annoyed when TikTok virals become \"news.\"",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Hmm, I have steamed sliced potatoes in a vegi steamer when I needed them quickly. I have also used sliced potato in potato salad, but it never occurred to me to steam sliced potatoes to use in potato salad. D'oh!",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I found cubed potatoes instead of sliced are easier to work with, don't break apart as much and are a good size and shape for eating.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI found cubed potatoes instead of sliced are easier to work with, don't break apart as much and are a good size and shape for eating.\n\t\t\n\n\nI agree. That's why I seldom make potato salad with sliced potatoes. But, every once in a while, the urge just comes over me to make it with sliced potatoes. I like the change.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I like to use pickle juice on the hot drained potatoes. More interesting than just vinegar.\n\nI make different potato salads with different potato shapes so sometimes slices sometimes cubes depending how I've encountered them in the past and what I liked. The sliced potato salad doesn't have as many other bulky ingredients in it so it lays together well and eats well even though they're just slices.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " My tip is to make potato salad the old fashioned way with two or three potatoes instead of a five pound sack. \n\nI have used a can of whole potatoes in a pinch. The secret is to rinse the potatoes in boiling water and pat dry.\n\nA quick potato salad can be made with a couple of leftover baked potatoes.\n\nI will try the frozen hash brown method!",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why do carrots taste bitter or tasteless?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I remember eating carrots some years back and they always were nice and tasty with a hint of sweetness. But now and for a long time carrots are tasteless with a hint of bitterness. I don't believe it is my taste buds because other foods still taste good. I wonder if other people have experienced the same thing.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Carrots, when young and fresh picked have a sweetness. Not even necessary to peel, just scrub.\n\nOlder carrots and super large have lost that sweetness and do need to be peeled.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " They get dry, they've been stored a long time. Here carrots are harvested in august september. It's been 4 or 5 months of storage. Optimally, they need to stay in moist sand at a cool temperature.\n\n\nCelery is the same. It is sweet and enjoyable to eat when it is fresh. After it's been stored a long time, it gets bitter.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tCarrots, when young and fresh picked have a sweetness. Not even necessary to peel, just scrub.\n\nOlder carrots and super large have lost that sweetness and do need to be peeled.\n\t\t\n\n\n\nBack in the 1970s, I had a Braun juicer. We used it mostly for carrot juice. We actually found that the great big carrots were the sweet ones. The small ones were more tender, but not nearly as sweet.\n\nI think blissful is right, that it's a question of storage.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " When we used to vacation at our timeshare in Aruba we bought the most amazing sweet carrots at the supermarket. Coincidentally, they were the biggest carrots I’ve ever seen.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Maybe fresh carrots from a farmers market would be better",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tMaybe fresh carrots from a farmers market would be better\n\t\t\n\n\n\nYUP.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " people who garden have many things they like. \n\neveryone speaks of garden ripened tomatoes, and it's true....\n\nbut freshly dug new (and other) potatoes are like candy, \n\nfresh dug carrots are superb, and \n\nfresh off the plant lima beans are spectacular.\n\nsince the covid thing I have noticed the quality of fresh vegetables in supermarkets has tanked. I imagine the growers are having trouble getting workers who know what they are doing . . . in terms of cultivation, picking and packing.\n\nlate winter onions have been a problem for 20 years in our supermarket. apparently they are not dried in the field properly, then not stored properly - and wind up on the shelf half rotten. Giant fired all/most of its full time employees - and the gum popping phone-in-ear teenagers don't know squat.\nacross the road Weis had far superior vegetables, and two very knowledgeable and \"expert\" produce people - both 'older' - who either perished or decided to avoid the exposure. so now Giant is garbage and Weis is garbage.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tI remember eating carrots some years back and they always were nice and tasty with a hint of sweetness. But now and for a long time carrots are tasteless with a hint of bitterness. I don't believe it is my taste buds because other foods still taste good. I wonder if other people have experienced the same thing.\n\t\t\n\n\n\nOkay...I gotta ask: Are you eating them raw, or cooking them? If you are cooking them, how? Have you tried roasting them? That tends to bring out the natural sugars and adding a touch of honey (with a little EVO, salt, pepper, spices and a touch of balsamic vinegar)...yummy!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tMaybe fresh carrots from a farmers market would be better\n\t\t\n\n\n\nOr grow them yourself. Our garden carrots taste like delicious sweet carrots",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tOr grow them yourself. Our garden carrots taste like delicious sweet carrots\n\t\t\n\n\n\nCan you grown carrots in a large container? Like a large barrel container? Or do they need a ton of depth for their roots?",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Linda There are some stubby carrot varieties for planting in rocky areas, or others that don't have smooth soil deep enough for regular carrots, or shallower pots. I got a new (to me) variety this year - Shin Kuroda - that is supposed to be only 5\", and very heat resistant, supposedly, which is what caught my eye! They say it is also supposed to be very sweet, but only time will tell. These could be grown in a large windowsill type box, at least 8\" deep. \nhttps://www.botanicalinterests.com/product/Shin-Kuroda-Carrot-Seeds",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I am eating them raw. But if is the convenience of just being able to crab something and eat it without messing with cooking or roasting. Maybe I need a dip.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I grew some Uzbec gold carrots and some orange carrots.\nJust out of the garden the Uzbec golds were less 'carroty' tasting. Sweeter, blander.\nThey grow stubby. We grow them every year now because we like them. Even under the green part on top, they are sweet and not bitter. Diced up they also add a variety of color which is an added plus.\n\nThe seeds are available from rareseeds.com (baker's creek).",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tCan you grown carrots in a large container? Like a large barrel container? Or do they need a ton of depth for their roots?\n\t\t\n\n\nWhen I was a kid, Mom grew round carrots a couple of times. I remember them as sweet and flavorful, but I'm going back almost six decades for that memory, so I could be wrong. I checked Google. There are several options for round carrots. You could probably grow them in six inches of soil easily.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " georgevan, how are you storing them? \n\nI suggest, wash/scrub, peel if older, cut into snack sizes, store in zip lock or snap lock containers.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\nLinda There are some stubby carrot varieties for planting in rocky areas, or others that don't have smooth soil deep enough for regular carrots, or shallower pots. I got a new (to me) variety this year - Shin Kuroda - that is supposed to be only 5\", and very heat resistant, supposedly, which is what caught my eye! They say it is also supposed to be very sweet, but only time will tell. These could be grown in a large windowsill type box, at least 8\" deep. \nhttps://www.botanicalinterests.com/product/Shin-Kuroda-Carrot-Seeds\n\n\n\n\n\n\nExcellent information, thank you. These little carrots received nice reviews. I may just try them!",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Carrot taste can change due to factors like variety, growing conditions, and storage. Try different sources and cooking methods to find the taste you prefer. It's also worth noting that taste perceptions can change over time.",
"loss": true,
"prefix": "javeduddin:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hamburger sauces needed",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am tired of using ketchup and other things on my hamburger. I would like the recipe of a flavorfull sauce that isn't too complicated. Any ideas?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Try Heinz 57 sauce. No mixing, no cooking, just open the bottle and pour. It's made for steak so it's great on a burger.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tTry Heinz 57 sauce. No mixing, no cooking, just open the bottle and pour. It's made for steak so it's great on a burger.\n\n\n\n\n\n\n\nThanks",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Chunky salsa alone or mixed with mayonnaise and a little sour cream.\n\nGreen olive sauce made using roughly chopped stuffed green olives mixed with mayonnaise and a little olive brine.\n\nPrepared horseradish mixed with mayonnaise.\n\nTomato sauce and grated Parmesan cheese.\n\nKetchup with a spoonful of spicy chili garlic sauce mixed in.\n\nForget the sauce and top the burger with sautéed, mushrooms, peppers, onions, etc…\n\nPoke around in your refrigerator and see what you can find.\n\nIt’s really only limited by your taste and imagination.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\nPrepared horseradish mixed with mayonnaise.\n\nKetchup with a spoonful of spicy chili garlic sauce mixed in.\n\nForget the sauce and top the burger with sautéed, mushrooms, peppers, onions, etc…\n\nPoke around in your refrigerator and see what you can find.\n\nIt’s really only limited by your taste and imagination.\n\t\t\n\n\nThose are my favorites above. With the sauteed mushrooms, peppers, and onions I will also sometimes add a touch of roasted garlic aioli. I am pretty simple with mine (some people make their own mayonnaise) and I just roast the garlic and add it to some jarred mayo, then whir it in my food processor (or with the stick blender).\n\nHey OP, I know a lot of people don't grow herbs, but if you know someone who does or do so yourself you can use fresh parsley with garlic and peppers (look for a recipe online) and make chimichurri. That goes well on steak, so why not on a hamburger? I also think a mayo-chimichurri blend would taste good and probably help bind the chimi and keep it from dripping. Although I do not mind a messy burger!",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " I've always liked a mixture of sauteed mushrooms and teriyaki sauce on a burger. Sometimes I add a little crushed pineapple.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Ketchup mixed with gochujang",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Sriracha Ketchup",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tSriracha Ketchup\n\t\t\n\n\nThat’s always my first choice!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Rather than a sauce, my first in-laws opened up my eyes with these for the hamburgers... aside from the ket sup, relish and mustard... \n\nand not just a slice of tomato, onion, dill pickle and lettuce there were also... \n\na slice of apple (usually granny smith) \nand a slice of orange (usually naval for it's size)\n\nIt was - and still is - very refreshing and delicious! nice crunch with the apple, satisfying!\n\nFor some reason we didn't often do bacon - no idea why not as, I personally, usually order it when having one out. Maybe just less cooking at the time.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Thousand Island...I likeTHIS ONE - with or without the hard boiled egg. Sometimes I add a little vinegar too.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " A bit of ketchup mixed with ranch salad dressing. Maybe a dash of garlic powder.\n\nAlternatively, try mixing a little A1 steak sauce in your ketchup, or you can do great things starting with BBQ sauce.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "human",
"value": " I read somewhere that McDonald's Big Mac sauce is ketchup and thousand island dressing mixed with the smallest dab of pickle relish.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Guacamole and salsa",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tI read somewhere that McDonald's Big Mac sauce is ketchup and thousand island dressing mixed with the smallest dab of pickle relish.\n\t\t\n\n\nI always thought Thousand Island dressing had pickle relish in it? I am not a fan, but that's what I always thought. Haven't eaten it in years so not sure.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " Jusa said:\n\n\n\n\t\t\tI always thought Thousand Island dressing had pickle relish in it? I am not a fan, but that's what I always thought. Haven't eaten it in years so not sure.\n\t\t\n\n\nYou know more about it than me then! It was simply something that I recently read as I was idly surfing the web. I just thought it was funny that it was the \"secret sauce.\"",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " I buy Peter Luger's steak sauce and put it on burgers. If I don't have it, I use BBQ sauce.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n\t\t\tI read somewhere that McDonald's Big Mac sauce is ketchup and thousand island dressing mixed with the smallest dab of pickle relish.\n\t\t\n\n\n\n\n\nJusa said:\n\n\n\n\t\t\tI always thought Thousand Island dressing had pickle relish in it? I am not a fan, but that's what I always thought. Haven't eaten it in years so not sure.\n\t\t\n\n\nYou can make a pretty decent thousand island dressing by mixing mayo, ketchup, and pickle relish. Sounds like the Big Mac sauce is just one variation on the ratios of mayo to ketchup to pickle relish. BTW, I have read more than once that McD's \"secret sauce\" is just thousand island dressing.\n\nKinda cool to think of thousand island dressing that way. It means it's easy to put your own spin on it. Add some minced onion, add some capers, add a splash of cider vinegar, use a sweet relish or a dill pickle relish or some chow chow or some chopped dill pickles. You get the idea.\n\nBTW, that works with remoulade too. Extra basic remoulade: Mayo, pickle relish, a bit of mustard or turmeric. All the add ins that I mentioned for the thousand island dressing work here too. Except with remoulade, I really don't want the relish to be sweet.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI really don't want the relish to be sweet.\n\t\t\n\n\nAmen on not sweet. Ick.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " There is no ketchup in McDonalds secret sauce. It is made with mayonnaise, yellow mustard, sweet pickle relish and white vinegar. The slight red colouring comes from paprika.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Stale Phyllo Dough, right out of the box",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So, I made spinach pie today. half I made for dinner, the other half I made pre-cooked, to freeze for a later date.\n\nWhen we sat down to eat our meal, the phyllo dough had a stale taste to it. I bought it yesterday morning in the frozen section, put it directly in my freezer. Took it our earlier in the day today to defrost. It had a best used date of March 2024. How did this dough get stale? It wasn't freezer burnt, but stale.\n\nNeedless to say, dinner was subpar at best. We quickly took the uncooked stuff we put into the freezer out, and scooped out the spinach mixture. I will get more phyllo tomorrow to hopefully salvage it.\n\nThis is the first time I've had this experience . The packed was completely sealed.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Maybe it got taken out of freezer and left on grocery shelf for who knows how long, then refrozen.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tMaybe it got taken out of freezer and left on grocery shelf for who knows how long, then refrozen.\n\t\t\n\n\nThats what me and my wife are thinking. It was so disappointing.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " And what made it even more disappointing is I used almost all home grown ingredients. Its bad enough to waste something I bought, but to waste something I worked months to grow is worse .",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Hopefully taking the filling out, and use it in something else, will work. Good luck.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tAnd what made it even more disappointing is I used almost all home grown ingredients. Its bad enough to waste something I bought, but to waste something I worked months to grow is worse .\n\t\t\n\n\nAnd the time spent preparing it. So sorry.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "human",
"value": " Larry, how so very disappointing! and frustrating! \n\nMaybe you should NOT go back to buy the phyllo from the same store? Try a different store?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\nLarry, how so very disappointing! and frustrating!\n\nMaybe you should NOT go back to buy the phyllo from the same store? Try a different store?\n\t\t\n\n\nOne step ahead of you . My wife just ran down the block and got another package from the store across the street.",
"loss": true,
"prefix": "larry_stewart:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Inconsistency of eat outside",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " when i eat outside one of the problems is the inconsistency of food.\nsometimes it can be tasty but in other times they have prepared it not very good.\n\nhow bad is the situation in where you live?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Pretty good around here. We occasionally eat upstairs from our balcony overlooking a reserve. I go down and cook and take upstairs and eat. Its pretty peaceful and cheap. Not that I'm frugal??\n\nRuss",
"loss": true,
"prefix": "Rascal:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhen i eat outside one of the problems is the inconsistency of food.\nsometimes it can be tasty but in other times they have prepared it not very good.\n\nhow bad is the situation in where you live?\n\t\t\n\n\n\nIt's good or bad between restaurants inside or outside in my experience. I've been to some indoor places that are worse than the outdoor places. It's about menu offerings, preparation and service to me.",
"loss": true,
"prefix": "Jusa:"
},
{
"from": "gpt",
"value": " It all comes out of the same kitchen",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tIt all comes out of the same kitchen\n\t\t\n\n\nThat's what I was thinking. We have a lot of restaurants that have inside and outside seating. Food is the same.",
"loss": true,
"prefix": "medtran49:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking with oil on top of the liquid slows evaporation of the liquid?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i've heard that if i cook chickpeas in water it is better to add some oil to make the water less evoporative..\nis this true?\nthanks",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " While this is true, it's not necessarily the best solution. You could put the lid on the pot or cut a piece of parchment paper and rest it on the surface of the liquid to reduce evaporation or both.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Or simply put a tight fitting lid on so that the condensation drips back in.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Every time I see oil called for in cooking beans, it's about controlling foaming for pressure cookers. So the foam doesn't clog the vent. Never seen it for beans otherwise.\n\nAs for controlling evaporation I think there's too many variables to make a sound argument based on what you told us. Things like the surface area of the pot the amount of oil how much agitation from boiling and so on.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " Agree, have only heard of adding oil to control foam. \n\nIMO, if you need to control evaporation, perhaps the pot you are using is just not big enough for the amount of water you need for the beans you are boiling.\n\nThen again, which is normally done. Boil beans rapidly? or simmer them slowly.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " That's all I ever see the oil added for, too - to keep things from foaming.",
"loss": true,
"prefix": "pepperhead212:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Should you pour out the liquid from the meat when cooking",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " usually when cooking a bunch liquid comes out of the meat and it stews the meat which i hate but i feel like if i pour out the liquid then it becomes really dry? what should i do?",
"loss": false,
"prefix": "cookingislife:"
},
{
"from": "gpt",
"value": " Need a little more information, please. \nWhat kind of meat - how big/thick/weight?\nWhat kind of pot/pan are you using?\nWhat is the end dish you are striving for?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Yeah, all those questions. \nIf you're making a roast, those juices are the base for a gravy or sauce. If you're browning ground beef, it's mostly fat.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Can you give an example?",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Tossing it is putting flavor down the drain.",
"loss": true,
"prefix": "Quickdraw:"
},
{
"from": "gpt",
"value": " I think I know what you mean. I used to make smothered steak pretty often and I would put some but not much oil in for the browning. Sometimes the meat just rendered more liquid than others and there have been a couple of times that I spooned some off.",
"loss": true,
"prefix": "Texmex:"
},
{
"from": "human",
"value": " How about spooning some of the liquid off, if it is making it hard to brown the meat and then spoon it back on to reduce, once the meat is browned.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Maximum heat for teflon pan?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " how hot can it get before something intolerable happens?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " they were not meant for serious searing. In temperature measures it starts to break down at 500 F.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " It's the only type of pan that I heat with oil already in it.\nMost of my other pans get heated first, then I put oil. Esp my wok's and cast iron",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " The Maillard reaction that is responsible for those nicely browned meats begins at around 350ºF. You could probably manage to brown a piece of beef to chicken, etc. but why bother? The browning will not as good as with a SS or CI pan. Also, you wouldn't be risking damage to the pan and the cook.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I have Teflon baking sheets. I have never had a recipe that needed to go over 450° anyway. \n\nI have never had any trouble browning meat in non-stick and prefer it. Too easy to lose some of your meat in other skillets whether they are stainless or iron. Couple of days ago I did a toasted cheese sandwich in a stainless because my other ones were tied up, and it tore my bread from sticking on the bottom even though I used plenty of butter.",
"loss": true,
"prefix": "Texmex:"
}
]
|
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