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{
"from": "system",
"value": "This is a cooking forum thread titled: Corn Syrup Uses?",
"loss": false,
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"from": "human",
"value": " I have a bottle of Light Corn Syrup in my pantry and got to thinking...\n\nIs this stuff ok to use in recipes that call for a simple syrup- such as a Mint Julep?\n\nI know corn sugar is likely to be fructose instead of cane sugar's sucrose, but what's a few carbon atoms between friends? Right?\n\nOpinions, conjecture and facts all welcomed.",
"loss": false,
"prefix": "Hopz:"
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"from": "gpt",
"value": " Its lovely on pancakes. Or you can make Anzac cookies with it. Mix it 1/2 and 1/2 with molasses for either bran muffins or gingerbread cookies for a lighter dough.\n\nNote: there are several recipes in that thread link I posted for you. Just use the corn syrup instead of golden syrup or honey.",
"loss": true,
"prefix": "Alix:"
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"from": "human",
"value": " I think you will find corn syrup is sweeter than simple syrup. \n\nYou should do a comprehensive series of tests, making mint juleps with various amounts of simple syrup and corn syrup and decide if it works well as a substitute. I recommend a series of at least a dozen mint juleps per round of testing. I'll leave it to you how many rounds of tests are necessary.",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "gpt",
"value": " I'd use it to make a nice pecan pie!",
"loss": true,
"prefix": "pdswife:"
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"from": "human",
"value": " I would be thrilled to find corn syrup in my cupboard! We can get it imported here in UK, but it is very expensive. I add to the list of stuff I want from US...which is mainly sweet and prepacketed...which is food I never eat in Europe, LOL",
"loss": true,
"prefix": "lulu:"
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"from": "gpt",
"value": " AndyM... I like your scientific approach. I will report back to the board...\n\nlulu... cannot get in UK? Find yourself a homebrewing shop (big hobby in the UK)... buy a pound or two of \"corn sugar powder\" and mix with water. If it is too thin, boil for a while in a very clean and smooth pot.\n\nHomebrewers, me included, use corn sugar powder when bottle to give the beer the carbonation. I will likely be fairly inexpensive.",
"loss": true,
"prefix": "Hopz:"
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"from": "human",
"value": " You can even use it to take the bitterness on tomato sauces.",
"loss": true,
"prefix": "Dina:"
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"from": "gpt",
"value": " Hopz said:\n\t\t\t\n\t\t\n\n\n\t\t\tlulu... cannot get in UK? Find yourself a homebrewing shop (big hobby in the UK)... buy a pound or two of \"corn sugar powder\" and mix with water. If it is too thin, boil for a while in a very clean and smooth pot.\n\nHomebrewers, me included, use corn sugar powder when bottle to give the beer the carbonation. I will likely be fairly inexpensive.\n\t\t\n\n\n\nWOW! What an amazing thing to know, thank you very much! As I say, we can get Karo syrup, but it is dear. I'll check it out. My husband has been talking about homebrew......and I have been putting him off, reminded by the stuff my grandfather used to make...but now, maybe....lol!",
"loss": true,
"prefix": "lulu:"
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"from": "human",
"value": " Corn syrup has a definite taste to it. I wouldn't sub it for simple syrup.",
"loss": true,
"prefix": "jennyema:"
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{
"from": "gpt",
"value": " Corn syrup (light or dark) has a distinctive flavor, like maple syrups, which taste nothing like simple syrup. As a \"flavoring\" all I can say is try it and see if you like it in place of simple syrup.\n\n\n\n\t\t\t\n\t\t\t\tHopz said:\n\t\t\t\n\t\t\n\n\n\t\t\tI know corn sugar is likely to be fructose instead of cane sugar's sucrose, but what's a few carbon atoms between friends? Right?\n\t\t\n\n\n \nActually - when it comes to making candy, and in certain sweets like pecan pie ... those little carbon atoms do make a world of difference - both in flavor and behavior. Harold McGee gives a good couple or so pages description in his book \"On Food and Cooking - The Science and Lore of the Kitchen\" and Shirley Corriher touches on it in her book, \"Cookwise\". \n\nWhat's an atom here and there? Sort of like ... what's the difference in a few hydrogen atoms attached to a carbon chain? Well, mono, dy and tri glycerides ... and saturated, mono and poly unsaturated fats - for an example.",
"loss": true,
"prefix": "Michael in FtW:"
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"from": "human",
"value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tHarold McGee gives a good couple or so pages description in his book \"On Food and Cooking - The Science and Lore of the Kitchen\"\n\t\t\n\n\n\nOf course, McGee would have the info on this... thanks",
"loss": true,
"prefix": "Hopz:"
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{
"from": "gpt",
"value": " Corn Syrup\n\nCorn Syrup or High Fructose Corn Sugar (HFCS) has a lot of uses. Just look for it in about all of the prepared foods you buy from cakes to ketchup. Yes it is used in homebrewing for carbonation ( and personal exprience tells me it works well) and it can be used for about anything cane sugar can. \nThere is a line of thinking, and I believe it has some merit, that HFCS is the cause of childhood obesity in many American children as it is found in so many ready to eat prepared foods and in soda pop, even diet. Those couple of carbon atoms cause it to be metabolized in the liver and as such can lead to cirhossis and juvenile diabetes in adults. It has a long shelf life and is a favorite of corn growers everywhere. While I am not a doctor I would urge caution in its use. Anybody else have any other opinions? I would like to hear them.",
"loss": true,
"prefix": "MJK:"
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"from": "human",
"value": " When I was a kid, Karo corn syrup was an ingredient in baby formula (I'm the eldest of a crowd, so know these things). It was included to keep babies regular. I learned in more recent years that some docs recommend a dollop added to canned formula when babies are having a problem with regularity. \n\nIt's sugar.",
"loss": true,
"prefix": "Claire:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What type of cooking oil to use",
"loss": false,
"prefix": null
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"from": "human",
"value": " There seems to be a huge selection of cooking oils to choose from, corn oil, peanut oil, canola oil, vegetable oil, etc. So is there a specific oil that I should be using for certain foods, should I have some of each kind. What do I have to gain or lose by using one type over another?\n\nAllen",
"loss": false,
"prefix": "allioop108:"
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{
"from": "gpt",
"value": " I use extra virgin olive oil for almost everything but high temperature frying. For high temp frying I use canola. I use Asian peanut oil for stir-frys.\n\nThe EVOO provides good flavor but has a low smoke point temperature. The canola has a higher smoke point so is good for high temp frying. The Asian peanut oil has a strong nutty flavor that compliments Asian cooking.",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "human",
"value": " health concerns aside (on which there are varying opinions), the factors you'd want to consider are \"smoke point\" for deep fat frying, flavor and cost.\n\nfor a guide to the the smoke point of various Oils and Fats see http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=42&id=571\n\nPick an inexpensive neutral oil with a smoke point of about 450F for deep fat frying or stir fried Asian style dishes. I use corn oil. It has the same smoke point of 450 as the more expensive peanut oil (which is also popular for stir-fried dishes).\n\nOlive oil is a popular choice for general cooking and as a base for salad dressings, marinades, etc.\n\nCertain oils are used more as condiments or as a flavoring component in dressings - they're added at the end of cooking for flavor and aroma. A favorite of mine in this class is toasted sesame oil. See recipe below...\n\nCooked Chopped Sesame Spinach\nIf you like spinach (or similar neutral greens), after the spinach is cooked press out the water, coarsely chop and return to a wide pan on medium heat. Drizzle with toasted sesame oil and sprinkle with toasted sesame seeds, mix well, heating through (to bring out the aroma of the sesame oil) and serve.",
"loss": true,
"prefix": "subfuscpersona:"
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{
"from": "gpt",
"value": " This topic pops up frequently. You might want to check out a discussion we currently have goining regarding this in the Health, Nutrition and Special Diets Forum.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I prefer to use olive oil when I want an \"Italian\" flavor, but I use Mazzola Corn oil for things like fish, potatoes, french fried cauliflower etc. I like the taste that corn oil gives to certain foods. Tried frying caulifower in canola oil and it just wasn't the same.",
"loss": true,
"prefix": "VegasDramaQueen:"
},
{
"from": "gpt",
"value": " I use Bertolli's Extra-Virgin Olive Oil for virtually all my everyday cooking. I buy it by the gallon from CostCo for about $8. It's very fragrant, quality is excellent, & you can't beat the price.\n\nFor foods where I don't want the flavor & fragrance of olive oil, I use canola, which has been judged to be one of the \"healthier\" oils, & for stirfrying I sometimes use peanut oil for it's stability at high temps.",
"loss": true,
"prefix": "BreezyCooking:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Black Sesame Seeds?",
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"from": "human",
"value": " In the health food store where I picked up bulk sesame seeds, I saw that they had black sesame seeds. I almost purchased them, but since I didn't know what the taste would be like (and didn't want any old people thinking bugs were in the chicken nuggets). Can somebody tell me if the flavor is the same?",
"loss": false,
"prefix": "IcyMist:"
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{
"from": "gpt",
"value": " I use them frequently in Japanese & poultry dishes & find the flavor the same. They're frequently used in making sushi rolls, as well as fusion cuisine dishes involving poultry. One of my favorite dishes from a Martha Stewart recipe - \"Sesame Chicken in Acorn Squash Halves\" - is what I use them most in. It involves marinated chicken tenders dredged in seasoned flour that also has both white & black sesame seeds mixed in.\n\nUnless you've had \"problems\" in the past, I can't imagine anyone thinking you were serving them food infested with bugs - lol!!",
"loss": true,
"prefix": "BreezyCooking:"
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{
"from": "human",
"value": " They are similar. the black ones are more pungent.",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "gpt",
"value": " No problems in the past, but you just never know. \n\nTy both for answering.",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "human",
"value": " I guess we're still working on your reception menu?\n\nIf you are expecting an older crowd ... you may want to skip the sesame seeds because of the probability of diverticular disease in those 60 and over (50%).",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is Farina",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " does anyone know what the english name for farina is as it's mentioned here and in a recipe book i have but everyone i've asked hasn't heard of it",
"loss": false,
"prefix": "vickianne:"
},
{
"from": "gpt",
"value": " It's the same as Cream of Wheat cereal, a wheat meal.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Farina is the Italian word for flour. However, in Italian, it is usually followed by description of what the flour is ... such as in farina integrate = wholewheat flour, or what is to be used for .... such as farina ideale per pizza e pasta fresca = flour ideal for pizza or fresh pasta.\n\nFarina is also used elsewhere in the world to describe any ceral grain ground to a meal consistency - which is not ground as fine as flour - such as corn flour vs corn meal. \n\nNot knowing the country of origin of your recipe, or what the recipe is for, makes it a little hard to give you a definitive answer as to what farina means in your recipe.\n\nIn the US - the most common form of a product called farina is wheat meal sold under the brand name \"Cream of Wheat\". We also have something called \"Cream of Rice\" is also called farina by some American-Italians.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Good Honey/Orange Butter Spread",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Honey/Orange Butter\n\n1 cup butter\n2 T. honey\n2 t. orange peel\n\nWhip together. Put in butter mold, refrigerate for 2 or more hours.",
"loss": false,
"prefix": "Puff:"
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{
"from": "gpt",
"value": " Puff.. can I use lemon peel instead.\nI love oranges but not orange flavored things. ( I know.. weird)",
"loss": true,
"prefix": "pdswife:"
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"from": "human",
"value": " Pds I don't see why you couldn't.\nAnd yes you're weird we know. lol\nJ/k",
"loss": true,
"prefix": "middie:"
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{
"from": "gpt",
"value": " I'm just a little tiny bit weird! lol!!",
"loss": true,
"prefix": "pdswife:"
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"from": "human",
"value": " pdswife said:\n\t\t\t\n\t\t\n\n\n\t\t\tPuff.. can I use lemon peel instead.\nI love oranges but not orange flavored things. ( I know.. weird)\n\t\t\n\n\n \nPDS: son #2 is the exact same way!\n\nPuff - so far I've read 3 of your recipes and they all sound great!",
"loss": true,
"prefix": "jkath:"
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{
"from": "gpt",
"value": " pdswife said:\n\t\t\t\n\t\t\n\n\n\t\t\tPuff.. can I use lemon peel instead.\nI love oranges but not orange flavored things. ( I know.. weird)\n\t\t\n\n\n\nI don't think that's weird. I love bananas, but not banana flavored things.",
"loss": true,
"prefix": "Constance:"
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{
"from": "human",
"value": " Same here Constance.\nI can eat bananas. I love them but... banana milkshakes or candy or banana pudding.. ick",
"loss": true,
"prefix": "pdswife:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Great Kids Recipe",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " My best friends and I always asked our moms to make this when we had sleepovers. It may sound a bit strange, but it is delicious. \n\nPeanut Butter Popcorn.\n2 quarts popped popcorn\n1/2 cup granulated sugar\n1/2 cup light corn syrup\n1/2 cup peanut butter\n1/2 t. vanilla\n\nBring sugar and syrup to rolling boil, stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Pour over popcorn and stir quickly. Serve immediately.",
"loss": false,
"prefix": "Puff:"
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{
"from": "gpt",
"value": " It doesn't sound strange to me. It sounds GOOD to me !!",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " That reminds me of a recipe that I have made but I think it had those mini peanut butter crackers, candy corn, chocolate M&M's.....YUM!!!!",
"loss": true,
"prefix": "IcyMist:"
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{
"from": "gpt",
"value": " I'm drooling over this popcorn recipe. My 3 year old happens to be a popcorn lover! I'm making it tonight for my kiddos and watch a good movie.",
"loss": true,
"prefix": "Dina:"
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{
"from": "human",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\tIt doesn't sound strange to me. It sounds GOOD to me !!\n\t\t\n\n\n\nI second that emotion.",
"loss": true,
"prefix": "Constance:"
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{
"from": "gpt",
"value": " That would go so well with a big glass of chocolate milk!\n\nThanks for the recipe, puff!",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ham and spring onion tart",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Great lunch dish with green salad.\n\nHam and spring onion tart\nThis looks really great if you can find red spring onions, but green will taste good, too!\n\n3 bunches of spring onions (trim off the ends)\n1 tablespoon olive oil, half tablespoon of balsamic vinegar stirred into 1 teaspoon of caster sugar\n375g pack of oven-ready puff pastry \n8 slices of a good ham, eg Serrano ham \n1 egg, beaten with teaspoon of ice-cold water \n\nHeat the oven to 180C/fan 160C/gas 4. Lightly oil a baking sheet and unroll the puff pastry on to the sheet. Using a sharp knife, score a line all round the pastry, 1.5cm in from the edge – this will be used to make a ‘lip’ when the pastry rises.\nLay the ham within the line and put the spring onions on top in 2 rows (you may have to cut to fit). Sprinkle with the oil/balsamic/sugar mix. Season to taste with freshly ground salt and pepper.\nBrush the pastry border with the egg, then fold the edges over to meet the scored line. Brush the new border with egg.\n\nPut the baking sheet on top shelf of oven and bake for 30 minutes until golden brown.",
"loss": false,
"prefix": "Ishbel:"
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{
"from": "gpt",
"value": " YUM! That sounds lovely Ishbel. Copying and saving that one.",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Growing Mint In The Shade",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Can mint be grown in the shade? I have a huge tree in my yard and I really want to put a half whiskey barrel under it. I thought the barrel would be the perfect place to grow my mint. It would not get any direct sunlight though. Would mint grow in these conditions or would I need to put the barrel in the sun for the mint to grow?",
"loss": false,
"prefix": "GB:"
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{
"from": "gpt",
"value": " I have grown mint in the shade, GB. Depending on the variety, it's pretty much a weed, and will grow just about anywhere.",
"loss": true,
"prefix": "Constance:"
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{
"from": "human",
"value": " Thaks Constance. That is what I was guessing, but my mom was telling me otherwise. I guess I will just have to prove her wrong",
"loss": true,
"prefix": "GB:"
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{
"from": "gpt",
"value": " That sounds like a perfect idea for mint. It really can take over so containing it in a barrel is a wonderful idea.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I love mind, but no way I am putting it in the real garden!\n\nMy grandparents had mint growing up through concrete steps at their last house. Crazy stuff!!!",
"loss": true,
"prefix": "GB:"
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{
"from": "gpt",
"value": " Yep. We have a small herb bed dedicated to just chives and mint. The chives are nearly as bad (they poke up in the driveway cracks!!) Ken has found a way to stunt mint growth though. He piles all the snow on that herb bed when he shovels the driveway. Methinks the earth is getting a wee bit packed and there may be some crud in there. I'm afraid to fertilize it though...",
"loss": true,
"prefix": "Alix:"
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{
"from": "human",
"value": " Hmm will chives take over too? I know they are hardy and come back year after year, but do I need to be careful about planting them in the garden with everything else? I just planted some yesterday.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " They spread nearly as badly as mint does.",
"loss": true,
"prefix": "Alix:"
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{
"from": "human",
"value": " Oh boy thanks for the heads up. I am going to go dig them up tonight!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " When I bought my first home, I userd to get the pleasant aroma of chopped chives every time I mowed my front lawn. A previous owner had grown chives in a garden and they had spread to the front yard! \n\nIt's not really a problem unless you don't like the smell.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I love the smell. I have some patches in the yard where I killed the grass last year. Maybe I should fill them with chives",
"loss": true,
"prefix": "GB:"
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{
"from": "gpt",
"value": " GB, your mint may get a bit 'leggy' in the shade; just pinch/cut it back, and it will get bushier.\n\nChives usually propagate by seeding after they make those pretty little flowers, so wherever you have them planted they're going to sprout up!",
"loss": true,
"prefix": "marmalady:"
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{
"from": "human",
"value": " Thanks Marm",
"loss": true,
"prefix": "GB:"
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{
"from": "gpt",
"value": " Your mint should do well in the shade, although it won't grow as densely as it would with partial sun. You should also stick to basic varieties like spearmint & peppermint rather than the various specialty cultivars. Those seem to really prefer more sun.\n\nAs far as chives go - no, they're not even one iota as bad as mint so long as you keep up with weeding your herb garden. They don't spread by underground runners, but rather by prodigious self-seeding. If you diligently keep the seed heads clipped before they mature, you shouldn't have any problems whatsoever apart from dividing the clumps every few years. However, if you let them go to seed, then you will have many seedlings coming up.\n\nThis situation is true for many, many varieties of herbs - not just chives. Herbs do require a certain amount of attention if you don't want them overrunning their spaces.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " I grow mint in the shade, but our summers get so hot and humid that lots of things just parch in the sun. My mil used to grow mint in her backyard at the faucet so when she finished her gardening she would take off her garden shoes and splash her feet in the water and mint. It was very refreshing. She had boocoos of it, though.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " licia said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy mil used to grow mint in her backyard at the faucet so when she finished her gardening she would take off her garden shoes and splash her feet in the water and mint. It was very refreshing.\n\t\t\n\n\nWhat a great idea!!!",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " If you have a copy of the old Joy of Cooking (the old one before the New Joy came out) I know there is a very good section in there about herb gardens, which ones need to be contained, and growing conditions - soil type, amount of sunlight, water, etc.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " When I was a child in NYC my aunt had a mint patch in a narrow driveway between two houses. The stuff got very little sun, but thrived.\n\nHave had a patch in the hottest of Florida suns, it did fine. Used to make mint juleps with it on Kentucky Derby day.\n\nWhen we moved here, VA, half our limited garden space was taken over by the stuff.\n\nWe now have a small patch, and that is going to be removed.\n\nThe stuff is a weed as far as we can tell, and seems to grow in almost any climate.\n\nWill it grow in the shade? Yep, and almost anywhere else.\n\nBreezy is right, as usual. Mint sends out runners, like, oh raspberries, and they will pop up anywhere.\n\nChives, and many other herbs, will just seed themselves.\n\nAnd so they are not perennials, but act that way.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " Okay, so how do you folks use fresh spearmint? \n\nI have a hardy container of spearmint, which I use for mint sauce for lamb, and for mint juleps, and for a few other things.\n\nI would like some new recipes for this.\n\nI do have an easy one that I've filed, but haven't tried yet. Have any of you?\n\nLee\n\nChocolate Covered Mint Leaves \nThis is a nice little trick for an after dinner treat or to decorate a cake. You will need 6 oz of semi-sweet chocolate morsels and freshly picked mint leaves which have been washed and patted dry. Melt the chocolate bits in the top of a double boiler. Dip each leaf in the chocolate and place on waxed paper to harden. Hardening occurs best by placing in the refrigerator.",
"loss": true,
"prefix": "QSis:"
},
{
"from": "gpt",
"value": " Hey, GB, did you copy that from me? I have my whiskey barrel (by the pool) filled with mint this year, which I planted last year. It is morning sun only. It grows like mad (as it did at Grandma's house) but I keep it confined to the barrel. As soon as I seen any in the ground I get it out FAST! I also trim it or pinch it as marmalady said.\n\nYour mom taught me the chocolate leaf trick that Lee mentioned! It is wonderful. We did it a little differently tho; melted the chocolate in the micro, and painted it on the leaves, then placed in the freezer. If they weren't mint leaves (the first time, we used a lemon-something bush), we peeled the leaf off before using the chocolate to decorate a fruit platter.\n\nI have spearmint, peppermint, orange mint and... um, one other I think, in my barrel. You are welcome to as much as you want this weekend!",
"loss": true,
"prefix": "momerlyn:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Substitutions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a couple of recipes that I'd like to try soon. One recipe calls for 1 tsp. saffron. Can I substitute something else if I can't find (or afford) the saffron? Also, another recipe calls for ricotta salata cheese. I haven't see it around here, is there a good substitute for that?\nWould appreciate any help.\nLyndalou",
"loss": false,
"prefix": "lyndalou:"
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{
"from": "gpt",
"value": " I'm not sure on the saffron, but for the ricotta, cottage cheese is used a lot in place of it. I imagine it depends on what you making.",
"loss": true,
"prefix": "Angie:"
},
{
"from": "human",
"value": " Ricotta salata is entirely different than the ricotta that is like cottage cheese, so cottage cheese is really not a good sub.\n\nIt's ricotta that has been aged and salted, so it's a harder cheese that is often crumbled and used in salads. Feta would probably be an ok sub for it.\n\nIf you have a Whole Foods or Trader Joes nearby, they sometimes carry it.\n\nSaffron can often be left out, unless it's a recipe focusing in saffron, like risotto milanese or something like that. A pinch of turmeric could be used for color.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\nRicotta salata is entirely different than the ricotta that is like cottage cheese, so cottage cheese is really not a good sub.\n\nIt's ricotta that has been aged and salted, so it's a harder cheese that is often crumbled and used in salads. Feta would probably be an ok sub for it.\n\nIf you have a Whole Foods or Trader Joes nearby, they sometimes carry it.\n\nSaffron can often be left out, unless it's a recipe focusing in saffron, like risotto milanese or something like that. A pinch of turmeric could be used for color.\n\t\t\n\n\n\nOh jeeze, I didn't even SEE the salata part! Ooop!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "human",
"value": " No problem!! What part of Iowa are you in? I grew up in CR.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Jenny gave good suggestions. Ricotta Salata and feta are similar and they are both sheep's milk cheese, although feta can be made from goat or even cow's milk. There are other cheeses that you can use to substitute (Queso Cotija for example) but feta will be by far the most common and most easy to find.\n\nAnd I agree that tumeric would be the best substitution for saffron. It's commonly referred to as \"poor man's saffron\" anyway, although you can buy little packets of saffron threads for relatively cheap prices these days. The best place to buy tumeric would be at a place that sells bins of unpacked/bottles herbs and spices. That way if you only want to buy a few tablespoons of the spice you can do it.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n \n\nNo problem!! What part of Iowa are you in? I grew up in CR.\n\t\t\n\n\n\n\nUmM...YEAH....I'm in Marion..which as you know, is CR! Small world!!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " RE: saffron\n\nSubstitutes include safflower (aka: American saffron), turmeric, marigold blossoms, and annatto seeds. The problem is that none of these will give you the same flavor - just the yellow color.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " saffron substitution\n\nI make achiote oil from annatto (achiote) seeds and keep it the ice box for rice.",
"loss": true,
"prefix": "skilletlicker:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Screaming Yellow Zonkers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Screaming Yellow Zonkers\n\n3/4 cup granulated sugar\n1/4 cup brown sugar\n1/2 cup (1 stick) butter\n1/2 cup corn syrup\n1/2 cup water\n1/2 teaspoon salt\n1/3 teaspoon vanilla\n1 1/3 bags plain or natural-flavored microwave popcorn\n1/2 cup roasted almonds\nZonkers\n1 cup granulated sugar\n4 tablespoons butter\n1/2 cup corn syrup\n1/2 cup water\n1/3 teaspoon salt\n1/2 teaspoon vanilla\n1 1/3 bags butter-flavored microwave popcorn\n1. For either recipe, combine sugar, butter, corn syrup, water and salt in a large saucepan over medium heat. You're going to bring the candy to 265-275 degrees, or what is known as the hard ball stage. For this it's best to use a candy thermometer. If you don't have one, don't worry. Drip the candy into a small glass of cold water. If the candy forms a very hard, yet slightly pliable ball, bingo, you're there. Watch your mixture closely so that it doesn't boil over.\n2. While candy cooks, pop both bags of popcorn and spread about 2 quarts or 1 1/3 bags of popcorn (plus almonds for Fiddle Faddle) on one large or two small cookie sheets. Put the popcorn in your oven set on its lowest temperature. This will keep the popcorn hot so that the candy will coat better.\n3. When your candy has reached the hard ball stage, add the vanilla.\n4. Pull the popcorn from the oven and, working quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the oven for five more minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out, but be careful...it's hot.\n5. When popcorn is cool, break it up and immediately put it into a tightly sealed container, such as Tupperware. This will ensure that it stays fresh. This stuff gets stale very quickly in moist climates if left out.\nMakes about 4 quarts.",
"loss": false,
"prefix": "luckytrim:"
},
{
"from": "gpt",
"value": " Mmm.. sounds tasty. Is it similar to Crunch 'n' Munch or Poppycock?",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "human",
"value": " Oh Lucky I love you !!!!!!! I have been looking for them forver but nobody carries them anymore around here !\nThank you so very much for posting this !!!!!!!!",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Wow! blast from the past... loved them! SYZ's were fun.",
"loss": true,
"prefix": "Hopz:"
},
{
"from": "human",
"value": " grumblebee said:\n\t\t\t\n\t\t\n\n\n\t\t\tMmm.. sounds tasty. Is it similar to Crunch 'n' Munch or Poppycock?\n\t\t\n\n\n \nLooks like Crunch 'n' Munch to me Grumblebee. I think I would use hot air popped popcorn though. The microwave stuff is a bit greasy. \n\nOr do I need the grease on it for the candy coating? Experts, help please?",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: American-British measurement ratios?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, found a good recipe that uses a quarter american cup of sugar. What are the ratios of American cups to the British grams?\n\nCheers.",
"loss": false,
"prefix": "cc2003btw:"
},
{
"from": "gpt",
"value": " It is hard to convert volume (cups) to weight (grams) accurately.\n\nTry this conversion site.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I just measured off 1/4 c of sugar, and weighed it on my kitchen scale, and I get 54g, give or take a couple grams.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " Here is another good site I use all the time for conversions.\n\n(although it doesn't appear to convert volume measurements to weight measurements - - that would vary from substance to substance depending on density)",
"loss": true,
"prefix": "The Z:"
},
{
"from": "human",
"value": " Cheers, thats helped. The first conversion site said 50g, which fits along the 54g. I tried that one The Z, but i couldn't find grams.\n\nThanks all.",
"loss": true,
"prefix": "cc2003btw:"
},
{
"from": "gpt",
"value": " jennyema has, as usual, nailed it. It is tough to convert from volume measures to weights even if one is using only the metric or the American (actually the British Imperial) system.\n\nOne ml (metric system) of tea leaves measures considerably less than does the same volume of, oh, say lead. Just the same as a pint (American system) of lead weighs more than a pint of tea leaves.\n\nTo know how much any volume of a substance weighs one need to know the density (the weight per volume). Densities are easy to find for pure fluids, metals, and that sort of thing, but become more difficult to find when one is dealing with things like flour, sugar, and salt, substances whose individual particles can vary in size and shape, among other factors.\n\nThings get even a bit more confusing when trying to figure out the weight of a quart (American) of something into grams (metric), because one has to solve the volume to weight conversion, and then convert between the two systems of measurements.\n\nBut many cooking problems can be handled easily.\n\nThe easiet way of course is to have both British Imperial (American) and metric volume measuring devices about (devices that measure both cups and liters), and scales that measure in both grams and ounces, as Allen did.\n\nIt gets tougher for our fellow cooks who live in other countries and may not have measuring utensils graded in cups or ounces.\n\nForfeit of dual measuring devices, one can make calculations.\n\nUsing the values given in:\n\nhttp://www.pastryitems.com/book_of_yields.htm\n\nI learned that 3.6 cups of all purpose flour weighed one pound.\n\nThat means there are just about 0.28 lbs per cup (1 divided by 3.6).\n\nMultiply by 454 grams per lb and one gets 126 grams per cup of all purpose flour, or about 32 grams per quarter cup.\n\nDo the same with granulated sugar at 2.3 cups per lb and one gets a value of about 49 grams per quarter cup.\n\nThere is quite a difference between the two.\n\nFor water the number comes up to about 59 grams per quarter cup.\n\nSo is sounds to me like Allen and cc's values are straight on.\n\nIs this all a pain in the gluteus maximus, yep.\n\nWe own a number of cookbooks that use the metric system and usually just try to wing it, but then again we are both very familiar with both systems and often add what we think is about right.\n\nLots of luck when baking though.\n\nSorry I have gone on so long, but wanted to give my take on a commonly asked, and very difficult question.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " Check this post:\nhttp://www.discusscooking.com/forums/f17/metric-imperial-conversion-15402.html",
"loss": true,
"prefix": "auzzi:"
},
{
"from": "gpt",
"value": " I just use a old fashioned tea cup approximately the same size as the cup measure I lost and that always works fine.",
"loss": true,
"prefix": "lulu:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: zwieback",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I saw a zwieback cake recipe but I have no idea about what zwieback mean \n\n\nI could'nt find a translation for this word. \n\nThan you for helping",
"loss": false,
"prefix": "Sabrine:"
},
{
"from": "gpt",
"value": " Zwieback is a popular german product, it is like crunchy toast slices like this\n\n\n\n\n\nYou can enjoy them with your choice of toppings, sweet or savoury, or they are also popular for babies who are growing their teeth, to chew on.",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " a zweiback cake?\n\nyou could hurt someone with a zweiback cake. it would be like a giant hockey puck.\n\nhere in the u.s., zweiback are very hard little biscotti-like cookies. like urm said, they used to be given to babies to help with teething. unfortunately, many doctors warn against giving them to teething children nowadays as a large piece may break off and present a choking hazard to the baby.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " It is used for the crust of cheesecake quite often, and makes a very good one. My Greek neighbor used to put sugar and lemon on it for my kids. They loved it.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\ta zweiback cake?\n\nyou could hurt someone with a zweiback cake. it would be like a giant hockey puck.\n\t\t\n\n\n \nYeah... I thought the same thing, too, but maybe they crumble them down to something like breadcrumbs then form into something more like cake... just a guess though, but possible...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " Thank you \n\nIt looks like bread toasted. Maybe I can replace by what we call here biscottes? Biscottes are like bread slices toasted .",
"loss": true,
"prefix": "Sabrine:"
},
{
"from": "human",
"value": " Oui, Sabrine, biscotte in French are the same thing as zwieback!!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " Ok, thank you Urmaniac \n\nDo you understand french ?\n\nThe recipe I've seen is using zwieback crumbled .\n\nNow that I know what it is , I'm laughing trying to imagine a zwieback cake",
"loss": true,
"prefix": "Sabrine:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Listels",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " In the article in Wikipedia (and Answers.com) on pizzas I came across the following:\n \nPizza Margherita: tomato, mozzarella in listels, basil and oil; \n \nWhat does “in listels” mean? Can anybody enlighten me, please?",
"loss": false,
"prefix": "advoca:"
},
{
"from": "gpt",
"value": " The closest I could find is a random quote from another site:\n\n\n\n\t\t\t-cut a-la joulienne, in cubes or listels or what do you like to eat\n\t\t\n\n\nThis would seem to apply that it means perhaps mozzarella in chunks or slices. It seems to be largely a word of French or Italian origin.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " I think Haggis was definitely on the right track saying \"slices\". Listel/listell/listelle is an architectural term which can denote a thin trim or border, or can refer to planks or tiles (oblong or square) on the floor. I tried several dictionaries and could not find one with a food related definition.\n\nI would have to guess that in this case (having watched pizza made with sliced cheese) that it would mean to slice the mozzarella and then lay it out over the surface like planks or tiles.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " I have met a kind soul who told me that listels is an Italian word, and the recipe I mentioned has probably been badly translated. Apparently it means small slices. \n\nSo your suggestion, Michael, was a sound one. Thanks.\n\nBut I am suprised that Wikopedia uses such an unusual and esoteric word.",
"loss": true,
"prefix": "advoca:"
},
{
"from": "human",
"value": " I think its when the cheese is spread in chunks with wide gaps between them instead of when you evenly cover teh whole thing with grated cheese. I have an Italian cookbook and the cheese is always like that so thats how I make pizza. Here's the best pic I could find on google images, I think its more like this than shredded: http://www.food-management.com/display_image.php?ID=5533",
"loss": true,
"prefix": "Banana Brain:"
},
{
"from": "gpt",
"value": " I am not sure that \"listels\" is Italian in origin. It is a word associated with tiles and moldings and other architectural details (like M in FW said)\n\nIn the dictionary (Webster's) an alternative def. is \"filet\"\n\nSo I assume it is sliced fresh mozarella. Because if you have ever eaten a Pizza Margherita, that is what it is.\n \n \nWikepedia is a notoriously sketchy source of information, as it is user-compiled. It often just restates what people glean from other sites. The \"mozarella in listels\" reference can be found in other sites, too. Probably just copying one another without giving it an ounce of thought.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sugar cane",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " They have sugar cane for sale in the produce section of my store so I bought some and figured I would see what I could do with is. Only problem is that I don't know what to do with it. A lot of health food profucts are sweetened with evaporated cane juice. Anyone know how I can break this stuff down to get to the sweet part of it?",
"loss": false,
"prefix": "erinmself:"
},
{
"from": "gpt",
"value": " My grandfather used to grow it to make cane syrup. He had a mill that extracted the juice and then it was cooked in a humonguous kettle over a fire. I don't know what you would do with just a bit of it, unless you peel it, cut it into small chunks and chew it. Grandaddy used to prepare it for us and we would chew it and spit out the pulp. It really cleans your teeth.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " Could I boil the chunks to make like a stock out of them? Would that be sweet or does the pulp have a bitter flavor?",
"loss": true,
"prefix": "erinmself:"
},
{
"from": "gpt",
"value": " You could probably put the chunks in a juicer and extract it, then boil the juice. How much did you get? Is it enough for all the trouble? The juice is sweet and the more it cooks the thicker and sweeter it gets. Also cane sugar is derived from the juice. I remember chunks of sugar would appear in some of the syrup and my grandmother would give it to us, I think she called it rock candy. She would also use it in her tea.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " I am guessing you probably could boil it down to extract the sugar although I would guess it would be more effort than it would be worth.\n\nI used to love to chew it. Like Licia said, just cut a peeled chunk and start chewing. The pulp itself does not have any flavor at all. It is just extremely fibrous.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I just got about a 1 foot length of it. I didn't know how much I would need to make something out of it. I don't have a juicer actually. I have a very small kitchen and minimal cooking gadgets because I am pretty much newlywed and haven't acquired a lot yet.",
"loss": true,
"prefix": "erinmself:"
},
{
"from": "human",
"value": " I really don't know what you can do with that small amount, except as I suggested first. Perhaps you should ask the person you bought it from what could be done. I know some people buy whole stalks for decoration. The only place I've seen it in years is at country craft shows or fairs, where they mill it into gallons and gallons of juice, but I don't like the juice - it looks a bit dirty to me.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Some of my Jamaican and Trinidadian friends buy sugar cane for their children to suck or chew (raw). They don't seem to use it to cook with, so far as I know.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Oh well. Thanks anyway, guys",
"loss": true,
"prefix": "erinmself:"
},
{
"from": "gpt",
"value": " You could use long thin pieces as a garnish to drinks. Mojitos come to mind.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " cutting it (and that takes a lot of effort) and chewing on it as others say is the only way I know how to eat sugar cane. \n\nBoiling it does not get you anything. \n\nIn India sugarcane juice is a treat and is available at road side stalls. I think however if a visitor from the west drank that they will surely run a case of an upset stomach. \n\nI love sugarcane juice. In Chicago at Devon they have imported special machines that you run the long sugarcane through and it squeezes out a lightly sweet yellow juice that is absolutely heavenly. \n\nIt takes me right back home.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " i live in louisiana and there's a HUUUUUUUGE sugar cane field right across the street from my home.\n\nin grinding season, which starts in mid to late october, we simply walk across the street, cut a few stalks, and get to cutting.\n\nthen, we just sit up under a shade tree (yes, it's STILL HOT IN OCTOBER), chew on the cane, get all the sweet juice out of it, and give our teeth, gums, and jaws a good workout.",
"loss": true,
"prefix": "black chef:"
},
{
"from": "human",
"value": " How about Shrimp on Sugarcane? It's really easy and very tasty!\n\nHere are some recipes of rit",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " u can use sugarcane to make soup too \nIts refreshing and nice",
"loss": true,
"prefix": "bubblygal:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou could use long thin pieces as a garnish to drinks. Mojitos come to mind.\n\t\t\n\n\n \nExactly what I was gonna say! Good stuff...\n\nAlso, in Bermuda, where I am from, the \"national beverage\" is a dark and stormy: Gosselings black Seal rum,and Ginger beer(not ale), with fresh lime juiceand sugar cane...\n\nOn another note, you can make skewers out of it for kebabs. Shrimp with cilantro and lime are the first things that pop in my mind...",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "gpt",
"value": " Use it for skewering, not only for shrimp but for scallops, chicken, lamb, etc. Cut them into 6-8\" long pieces. You can even chew on them after you've eaten the food off of them.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " that's a really interesting idea. thanks everybody!",
"loss": true,
"prefix": "erinmself:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cider/Balsamic Vinegar ideas neeeded",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I recently bought a bottle of cider vinegar and balsamic vinegar. I've never made anything with them. I'd like to try out just about anything using these (except pork). Need your ideas and suggestions!",
"loss": false,
"prefix": "Shaheen:"
},
{
"from": "gpt",
"value": " Balsamic vinegar is really good with a bit of olive oil and sprinkled on fresh, spinach salad. It's simple but one of the best ways to enjoy it's pungent flavour. It's also good served in a dish with a bit of olive oil and used as a sort of \"dipping\" sauce for garlic toast fingers. (simple appetizer)\n\nCider vinegar is quite versatile too, but different than balsamic. I make a really nice marinated bean salad with it: \n\nIngredients\n1 can mixed beans (navy, kidney, chickpeas) \n1 can kidney beans\n1 can straight cut green beans\n1 can straight cut yellow wax beans\n1 medium onion, sliced thinly into half rings \n1/2 cup cider vinegar \n1/2 cup granulated sugar\n1/3 cup canola (or other flavourless) oil \n1 tsp celery salt \nsalt and pepper to taste\n\nMethod\nDrain liquids from cans of beans and place in large mixing bowl. Add in sliced onions. \n\nIn a microwavable dish, microwave cider vinegar and sugar on medium/high for 20-30 seconds... just until warmed and sugar is starting to dissolve. Whilte stirring, add in the oil, celery salt and S&P and mix until things are starting to come together. \n\nPour marinade over the beans and mix until everything has been coated. Transfer to a large tupperware or other sealable container and leave in the fridge at least 12 hours to allow flavours to penetrate the beans. \n\n- - -\n\nThat recipe is so simple and one of my absolute favourites. I often make it if I am feeling lazy but want something tasty for a potluck or something. it's always one of the first things to go!",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "human",
"value": " Well, balsamic vinegar is made from the white Trebbiano grapes - and cider vinegar is made from apples. Part of my ancestry is German - so I use cider vinegar with a lot of pork dishes ... but I use it in other things, too. Balsamic I also use ... but since I'm just buying \"commercial grade\" which is thin I generally will simmer it down to a thick glaze consistency (like the real aged balsamic) and it works great when lightly drizzled over melon or strawberries or over poached or grilled fruits like pears, peaches, apricots.\n\nHere are a few recipes that use vinegar that might give you some ideas.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " I never buy vinaigrettes; instead, I make salad dressings all the time using balsamic vinegar. My ratios vary but I just mix the vinegar with 2-3 times as much evoo, a smashed clove of garlic or two, a dollop of Dijon mustard, brown sugar, salt and pepper. (Sometimes I add basil or parsley flakes) Put it in a tight locking container and shake until emulsified. I let it stand for a while to get the garlic flavor. Shake and serve on spinach salad with gorgonzola cheese and a little thin sliced red onion. Yum. \n \nThis works with all vinegars but some are obviously much more pungent than others. I use what’s on hand and adjust the sugar and Dijon to my liking. White wine vinegar makes a tarter one, raspberry vinegar makes delicious sweet dressing. I try to remove the garlic before storing because it can get quite strong.",
"loss": true,
"prefix": "rlc912:"
},
{
"from": "human",
"value": " Balsamic vinegar is brilliant if you marinade some strawberries in it. Then serve with some greek yoghurt or single cream.",
"loss": true,
"prefix": "cc2003btw:"
},
{
"from": "gpt",
"value": " cc2003btw said:\n\t\t\t\n\t\t\n\n\n\t\t\tBalsamic vinegar is brilliant if you marinade some strawberries in it. Then serve with some greek yoghurt or single cream.\n\t\t\n\n\n \nStrawberries with a good balsamic vinegar is indeed a rare treat, however\n\nCaution: it needs to be a top notch quality balsamic vinegar straight from Modena, Italy, which is as thick as honey.\nRegular generic balsamic vinegar will just ruin the strawberries!!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Cider vinegar is also good to use as a deglazing liquid. It can be the base of a nice sauce for pork chops, scallops, salmon, chicken, or duck, along with white wine, stock, and various aromatics and herbs.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Slice up some really ripe heirloom tomatoes with fresh buffalo mozzarella. Add some crushed fresh basil leaves, cracked black pepper and a pinch of salt. Drizzle lightly with balsamic vinegar and enjoy!",
"loss": true,
"prefix": "Sue Lau:"
},
{
"from": "human",
"value": " I mix some olive oil with balsamic vinegar and use it for a bread dip.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Baked Tofu from fatfree.com\n\n Slice tofu into about half inch slices. Place on nonstick baking tray\nso they are pretty crowded. Then pour over them the yummy soy sauce\nmarinade. No need to pre-marinate. Bake for about 1/2 hour at 400\ndegrees F. Its crunchy on the outside and soft on the inside and\ndelicious. \n\nYummy soy sauce marinade(adapted from a tofu box recipe):\n\n6 Tbs soy sauce\n2 tsp honey\n2 tsp balsamic vinegar (important that its balsamic - no substitute!)\n1 1/2 Tbs grated fresh ginger (yes really this much)\n1 tsp minced garlic\n\nBourbon Chicken from Recipezaar.com\n\n\n2 lbs boneless chicken breasts, cut into bite size pieces\n 1-2 tablespoon olive oil\n 1 clove garlic, crushed\n 1/4 teaspoon ginger\n 3/4 teaspoon crushed red pepper flakes\n 1/4 cup apple juice\n 1/3 cup light brown sugar\n 2 tablespoons catsup\n 1 tablespoon cider vinegar\n 1/2 cup water\n 1/3 cup soy sauce\n\n\n\n 1. Heat oil in a large skillet.\n 2. Add chicken pieces and cook until lightly browned.\n 3. Remove Chicken.\n 4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.\n 5. Add chicken and bring to a hard boil.\n 6. Reduce heat and simmer for 20 minutes.\n 7. Serve over hot rice and ENJOY.",
"loss": true,
"prefix": "fawn:"
},
{
"from": "human",
"value": " I use a reduction of balsamic vinager to caramelize radicchios. It's great!\n\nKats (www.onfoodanddrinks.com)",
"loss": true,
"prefix": "kats:"
},
{
"from": "gpt",
"value": " I use a reduction of balsamic vinager to caramelize radicchios. It's great!\n\nKats (www.onfoodanddrinks.com)",
"loss": true,
"prefix": "kats:"
},
{
"from": "human",
"value": " I use it for salad dressings with olive oil like others have said.",
"loss": true,
"prefix": "erinmself:"
},
{
"from": "gpt",
"value": " My pantry has so many vinegars it is funny. Rice. Balsamic (2 qualities -- one for salads & cooking, one more expesive one we put out with cheese and fruit for desert). A German herbal one. White wine. Cider. Malt. In the laundry room is a jug of distilled white vinegar that I sometimes tipple into certain dishes that NEED that strong flavor. Most of the time they go into salads (we eat some kind of salad daily), but also into marinades, sauces, stews ..... every once in awhile you'll taste a dish and it needs a little something. It sounds stupid, but to me I feel it in my jaw, that it needs something, well, piquant. A little vinegar does it. Cider vinegar is especially good in dressings for fruit salads.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Frozen Butter?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i've had a block of butter in the freezer for a couple months that i forgot about. how long is it good for?",
"loss": false,
"prefix": "rlc912:"
},
{
"from": "gpt",
"value": " This chart says 6-9 months but I have kept some for at least a year.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " When butter goes on sale, I load up & store it in the freezer. I think it will last for a long time like Jenny said. I've never had a problem with it. I've never noticed the difference between butter that I just bought & put in the fridge & butter that was frozen.\n\nC",
"loss": true,
"prefix": "Corinne:"
},
{
"from": "gpt",
"value": " I regularly buy butter in bulk and freeze it. I have not noticed a difference vs. recently bought unfrozen butter.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I rarely find butter on sale, but like Corrine, when it goes on sale I like to toss a few blocks into the freezer. I think that the longest I've ever had it in there was 5 or 6 months, after which is deforsted and preformed as well as had it just been purchased. (I always wrap it in plastic wrap - over the foil - and then place it into a zip-lock bag before freezing.)",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to cook sea vegetables (Arame)",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello guys,\n\nI just purchased some great looking sea Vegetables. Right now I am focusing on a particular sea veggie called \"Arame\".\n\nI have no experience what so ever with cooking with sea vegetables and don't even know where to start.\n\nDo you have any tips or recepes to help me start out?\n\nBest regards",
"loss": false,
"prefix": "Pedro Monteiro:"
},
{
"from": "gpt",
"value": " If they are dried then you need to rehydrate them. The method and a flavoring recipe is here:\n\nhttp://www.discusscooking.com/forums/f104/pan-seared-scallops-ponzu-butter-sauce-hijiki-salad-19701.html?highlight=arame",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Thank you ironchef.\n\nLovely dish.",
"loss": true,
"prefix": "Pedro Monteiro:"
},
{
"from": "gpt",
"value": " I love using sea vegetables. They are so healthy and most contain good amounts of iron and protein. \n\nHere is a recipe for a quick and delicious arame salad: \n\n\n2 cups arame\n2 cloves garlic, minced\n1 Tbs. fresh ginger, grated\n1/4 cup rice wine vinegar\n2 Tbs. tamari\n2 Tbs. dark sesame oil\n2 carrots, diced\n1/2 cup red bell pepper, seeded and sliced\n4 scallions, minced\n1/2 cup Daikon or red radish, shredded\n2 Tbs. sesame seeds\nPlace arame in a heavy saucepan with hot water to cover. Soak arame 15 minutes. Place next 5 ingredients in a jar with a tight-fitting lid. Shake and set aside. Drain arame and return to same saucepan. Add carrots and just enough water to almost cover carrots. Cover and bring to a boil over high heat. Reduce heat to low and simmer 3-4 minutes, or until carrots are just tender. Drain immediately and transfer to a bowl. Add remaining ingredients and toss. Shake dressing and pour over salad. Chill 30 minutes before serving.\n\nYum.",
"loss": true,
"prefix": "grumblebee:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Jello from scratch?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't eat sugar and I need a jello flavor that doesn't exist on my store shelves. I have plain Knox gelatine but I don't know how to make flavored jello from it.\n\nI would be using splenda and a liquid flavoring (and coloring) in it. \n\nAll the box has is how to make fruit juice knox blox and that's not what I want. I don't want the jello knox blox firm (making a layered dessert) and I cannot use fruit juice due to the sugars in it.\n\nTIA!\nRobin",
"loss": false,
"prefix": "Robin12265:"
},
{
"from": "gpt",
"value": " I have seen recipes that call for adding unsweetened kool-aid for flavor.\nYou also might try using sugar-free flavored syrups (like the ones used to flavor coffee), less the amount of water needed.\nFood coloring is also fun if you like the extra color.\n~mouse",
"loss": true,
"prefix": "Sue Lau:"
},
{
"from": "human",
"value": " If you are instructed to mix water with the powdered gelatin, replace some of the water with the liquid flavorings and colorings. The difference between the firmer Knox blox and regular gelatin desserts is the amount of liquid added.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " thanks for the tips - I finally found a recipe for this - figured I'd share in case someone else is looking...\n\n\nSUGAR FREE/NO CARB JELLO\n\n1 packet unflavored gelatin \n1/4 cup cold water \n1 cup boiling water \n1 package unsweetened Kool-Aid, any flavor \n1 1/2 teaspoons liquid Splenda, to equal 1 cup sugar \n3/4 cup cold water \n\nPut the 1/4 cup cold water in a 4-cup glass measuring cup or bowl. Sprinkle the gelatin over the water and let stand about 3 minutes to soften. Meanwhile, bring 1 cup water to a boil and stir in the Kool-aid and Splenda. Pour over gelatin and stir until gelatin has dissolved completely. Stir in 3/4 cup cold water. Pour into 4 dishes and chill until set. \n\nMakes 4 servings \n\nPer Serving: 8 Calories; 0g Fat; 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 0g Net Carbs\n\n(Carb count is higher if you use powdered Splenda)",
"loss": true,
"prefix": "Robin12265:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO: Marsala Sauce",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My cul-de-sac is having a bbq/block party this weekend. I'm looking for a Marsala sauce to pour over chicken or pork; Something that can sit on a buffet table and not lose it's consistency.\n\nSo far, I'm making a marsala & mushroom sauce from pancetta drippings. Normally, I whip in some butter, but I'm afraid that it will thicken too much as the butter cools.\n\nAny suggestions?",
"loss": false,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " You need to keep the sauce warm. Any fat in the sauce will solidify and become unappetizing.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " That's the problem. I have no good way of keeping it warm and no electricity. I could serve it in a hot, ceramic bowl, but that's about it.\n\nI've thought about using a little cream instead of butter or omitting the butter all together. The other option would be to bring it out just before the meat is served but timing may be an issue. Beer and BBQs often lead to poor time management.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " You can always go out and buy a disposable chafing dish with a \"sterno\" heating can. They are throw away metal frames with aluminum inset pans with 2 \"sterno\" cans underneath. They sell in my area for about $10.00.\n\nPerhaps someone else will chip in with you to keep some other hot dish safe and hot.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "human",
"value": " How about a chafing dish with a candle or a can of sterno under it?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Does this \"go\" with BBQ? That said, I think it will be fine as is. If you are afraid it will thicken with the butter make it a little thinner. \nAnother way of keeping it warm would be the carry covers made for large dishes--have an insert that you heat in the microwave and put in the cover to keep the dish hot. They keep it VERY hot.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "human",
"value": " Many of my neighbors haven't tried Marsala, and are interested in doing so. I am also serving carrots cooked in marsala. I'm also hoping to expose any 'closet foodies' that may exist.\n\nI'm going to grill chicken breasts marinaded in lemon, garlic & olive oil. It's not burgers & franks, but it's still BBQ. It'll be good.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " Ahhhh. I will only slightly take you to task. While I do realize that in many parts of the country--maybe most--\"BBQ\" stands for \"grilling out\", in the Carolinas and the South to Texas, \"BBQ\" is a noun standing for pulled pork or pork BBQ. ;o)",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "human",
"value": " Gretchen said:\n\t\t\t\n\t\t\n\n\n\t\t\tAhhhh. I will only slightly take you to task. While I do realize that in many parts of the country--maybe most--\"BBQ\" stands for \"grilling out\", in the Carolinas and the South to Texas, \"BBQ\" is a noun standing for pulled pork or pork BBQ. ;o)\n\t\t\n\n\nIn my dialect, it more accurately means beer and open flames",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " That would be yet another synonym.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "human",
"value": " If the dish is going to be held outdoors and not in A/C, the sauce shouldn't thicken too fast if you incorporate butter, unless the outside temp is cold. If you don't/can't get use the chafing dish/sterno method, you could also do the sauce up to the last second at home, then heat it on the grill and emulsify the butter just before you serve it.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Here is the recipe I usually use. It *does* call for butter, but I kind of want to experiment with it. I had a Chicken Marsala at a restaurant recently, and they had obviously used a bit of demi glace in there. Wonderful, velvety texture and depth of flavor.\n\nAlso, how about making your sauce up ahead, and keeping it in a thermos until time to serve?\n\nMarsala Sauce\n\n4 tablespoons butter or margarine\n1/2 c chopped onion\n2 garlic cloves\n1/2 pound mushrooms, sliced\n3 tablespoons dry Marsala\n2/3 cup beef stock\n1/c cream\nsalt and pepper to taste\n\nIn a large frying pan, heat 2 tablespoons of the butter. Add onion and garlic and saute' until onion is tender. Add mushrooms and cook until they are lightly browned.\n\nStir in Marsala and beef stock. Bring to a boil, reduce heat, and simmer until liquid reduced by one-third. Whisk in remaining butter. Season with salt and pepper to taste.",
"loss": true,
"prefix": "Cherry2000:"
},
{
"from": "human",
"value": " Thanks, all. I'm going to try to time it with the meat and serve it in a hot ceramic bowl--no chafing dish. Besides, i can put a ceramic bowl on the grill, if I have to. It's 90 degrees out right now and should be hot tomorrow. I'll see how it goes.",
"loss": true,
"prefix": "vyapti:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lumpy Milk?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " HI\n\nI was cooking some tomato soup and the milk got a little lumpy. Is it still ok to eat it?",
"loss": false,
"prefix": "erinmself:"
},
{
"from": "gpt",
"value": " Assuming it wasn't lumpy when you put it in, it's OK. The heat and acidity of the soup caused the milk to separate. You can puree the soup to get rid of the lumps.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " To avoid that next time try adding a little heavy cream instead of milk.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "gpt",
"value": " I always use a Wire Wisk when adding the milk to the soup.\nDove",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " Always make sure your soup DOES NOT boil",
"loss": true,
"prefix": "goodgiver:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long are capers good for?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought a jar of capers packed in water, acedic acid and salt. My question is how long are these good for after opening? It doesn't say anything about refrigerating after opening either.",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " I would refrigerate them after opening and keep them about a week short of forever.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thanks Andy!",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Yup - although I tend to go through mine a lot more quickly than \"forever\", they really do last nearly indefinitely in the fridge.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " We love capers, and they do not last forever around here, we eat them.\n\nBut yeah, we always frigerate them (I know that it not a word) and they certainly seem to last forever if you forget about them.\n\nBut if you are uncertain, you can always send the old ones to us. LOL and take care.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " hmm, I have a jar that I keep in the cupboard. Wonder if it's any good? I figured since it's in vinegar it would last a long time, but then again things in vinegar can still spoil. Hard to tell since the jar is green. I dont use capers very often. I've had this jar for about a year.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " I have had some i the frideg for at least a year, but they do basically last forever.\n\nBUT, it's really important NOT to maintain the liquid. In other words, don't drain them, use some, and fill the jar up with water for the leftovers. You need to maintain the correct acidity level to deter bacteria. So either save the brine it's in or refill the jar with straight vinegar to be sure.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking smoked pork spareribs",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have been given some ribs smoked with some kind of sauce. I have always cooked my ribs from raw using my own sauce. I don't know any other way. Are these ribs cooked and only need heating up or........?",
"loss": false,
"prefix": "confused:"
},
{
"from": "gpt",
"value": " Odds are if they're already smoked, they're already cooked too. Every restaurant in which I've worked we HAD to precook (smoke) the ribs. It isn't anything you can do on the fly.\n\nYou can reheat them in the oven, microwave or grill, depending on the time you allow yourself and the taste you're looking for.\n\nWas that actually a sauce or a dry rub that was on the ribs?\n\nCiao,",
"loss": true,
"prefix": "Steve A:"
},
{
"from": "human",
"value": " I agree - is someone gave you some smoked ribs they are probably ready to eat. If they needed to be cooked further, the person who gave them to you would have told you.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Baked goods that freeze well!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Mods, please move this if I don't have it in the right forum. Thanks!\n\nNext weekend there is a benefit for my friend with lung and brain cancer. It's going to start off with a bake sale on Saturday morning.\n\nI'm looking for some recipes that will that I can make now and freeze until next weekend.\n\n\n\nThanks!",
"loss": false,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " I know muffins freeze well.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " I think most baked goods do well in the freezer -- actually, it is easier to frost a cake if it is frozen when you do it! Cookies, muffins, cakes all do well. Mom used to keep bags of unfrosted cupcakes in the freezer, then took out what she needed. It isn't that frosting doesn't freeze well, but that it tends to get messed up while thawing.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Bagels, cornbread.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Sweet Chex Mix recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I found a few on their website but I'm looking for others....\n\nI have rice and corn Chex, honey roasted peanuts, pretzles....and I'm expecting to add corn syrup and I'm not sure what else. I wonder how well Apple Cinnamon Cheerios would mix...\n\nAnyone have any good recipes that would fit the above ingredients?",
"loss": false,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " Use your dry ingredients (chex, peanuts, pretzels), and then make a carmel... like on the Chex website's recipe for Carmelized Crispy Chex Mix. I do this and people love it... then pour it over your cereal and bake at 250 for 50 minutes, then let cool and break apart... really easy, super sweet.\n\n-Tim",
"loss": true,
"prefix": "SNPiccolo5:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What veg goes with this:",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. I don't know much about cooking, but I want to cook a meal for a special occasion with my girlfriend. I've found a recipe for chicken breasts stuffed with mozzarella and basil, wrapped in bacon, fried then oven cooked, that sounds very nice. I don't know what to serve with it though. I like the idea of pan-fried vegetables, but don't exactly know how to cook them or what ones would go with what I'm making. Any other suggestions would be welcome also.\n\nThanks!",
"loss": false,
"prefix": "amateur:"
},
{
"from": "gpt",
"value": " That's a lovely entree you've chosen, amateur. Since it's fairly elaborite, I would pair it with simple sides, like a baked potato or rice pilaf and salad. \nIf you choose a box of Rice-a-roni or Uncle Ben's for a pilaf, I won't tell anyone.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " haha, thank you! I've not even heard of Rice-a-roni, so I won't be tempted by that! Rice could be good though. Like that yellow semi-spicy rice.",
"loss": true,
"prefix": "amateur:"
},
{
"from": "gpt",
"value": " Hi amateur and welcome! I think since you are liking the idea of sauteed veggies you might want to get some zucchini and dice it up and then just lightly fry it in some butter and sprinkle it with some seasoned salt (I also add a teesy splash of soy sauce but that might not work with your chicken) before serving. \n\nI second the rice idea. I think the stuff you are referring to is saffron rice. A bit pricy, but tasty. You could just do regular rice as you have lots of flavours in your entree and it would be nice to have a very simple side. Perhaps do the rice in chicken broth instead of plain water?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Roasted potatoes are excellent with just about everything, cut them up in small cubes, toss them with evoo, herb mix of provençe (if this is not available, mixture of oregano, maggioram, thyme, rosemary) and a little extra rosemary and salt. First cook it in a baking dish covered for about 25-30 min. at 180°C/350°F, then uncover and and cook further for another 15 minutes or until the surface is golden brown, or you can turn the oven to broil, it will reach the desired effect quicker. Or maybe it is possible to do the last stretch together in the same tray with the chicken.\n\nPair with some steamed broccoli drizzled with good evoo and lightly toasted pine nuts.\n\nHow does that sound?",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " You're packing quite a flavor punch in your entree - I love to do zucchini and yellow squash sliced sauteed with some white wine, butter, s & P. \n\nOR some nice roasted veggies in the oven.\n\nI also like the idea of rice or roasted potatoes. The rice can be as simple as rice cooked in chicken broth with some chopped onions then when done toss in some sauteed mushrooms/garlic/red wine. Of course s & p and maybe even some thyme.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Okay, I'm off in a minute, I think I'm gonna do some rice, maybe saffron rice, or white rice cooked in chicken stock/water, and add some lightly fried zucchini/courgette on the side. How does that sound? Thanks for your help, and wish me luck!",
"loss": true,
"prefix": "amateur:"
},
{
"from": "gpt",
"value": " LUCK! And try this for dessert. Simple, yet decadent.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Cooking an entree AND a dessert in the same night? I don't think I'm ready for that yet. Hence the username",
"loss": true,
"prefix": "amateur:"
},
{
"from": "gpt",
"value": " Trust me, you do the dessert early in the day (and this cake is like a really heavy shortbread, very easy) and do the dinner just before. You'd be golden. No problem.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Yeah, problem is, it's 17.31 here and I'm cooking tonight! Maybe next time though! Thanks for your help, I'm off home!",
"loss": true,
"prefix": "amateur:"
},
{
"from": "gpt",
"value": " Oops. Ok, didn't realize you were across the ocean from me! Enjoy your dinner!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Your dinner will be perfect!!!! Enjoy and let us know how everything turned out. Do that rice in chicken broth!!!!! Alix and I said so, that's why",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I endorse the rice idea, but would like to add something I like to serve to company. It's called green bean bundles. Buy about 1/2 pound of green beans. Try to pick out the smallest beans or, if you can, buy haricot verts, which are tiny green beans. Also get one yellow squash about 1 1/2 inches in diameter. Divide the green beans into four stacks, about 12 beans per stack should do it. Cut the squash into ½-inch slices. Hollow out each slice to within ¼ inch of peel. Thread the bean stacks through the squash rings. Put the green bean bundles in a vegetable steamer and steam them, with a lid on, for about 4 minutes or until the beans turn a bright green and are tender.\n\nWhile the beans are steaming, heat some olive oil in a skillet over medium-high heat. Add some minced garlic, chopped shallots and about 1/4 teaspoon of dried tarragon and mix well. Cook until the garlic is tender but not brown, stirring constantly. Remove from the heat.\n\nLift the green bean bundles out of the steamer and either put them on dinner plate or on a serving platter and drizzle with the olive oil mixture. Sprinkle with salt and freshly ground black pepper. Serve while warm. \n\nIf you want to go the \"extra mile\" for presentation, you might want to nestle some sprigs of fresh tarragon and some grape tomatoes with the green beans.\n\nYour girlfriend sounds like a lucky girl. Women like men who cook.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Since you have lots of flavors in the main dish, I would keep the sides simple, and lean toward Italian sides for chicken with mozzarella and basil.\n\nAngel hair pasta with garlic and evoo (aglio olio), buttered parsley noodles w a spritz of lemon juice & S&P, linguine with pesto sauce (toss in some halved cherry tomatoes for flavor and color). In a pinch, you can buy the pesto ready made. A basil pesto will carry over the flavor of the basil in the chicken, to the noodle. Or an uncooked tomato sauce for the pasta - garlic, basil, evoo and diced fresh tomatoes.\n\nOn the veggie side, steamed broc, asparagus or Italian green beans - saute the green beans in Italian dressing. Roasted asparagus (veggies) are the best. You can find many veggie dishes/recipes on this site in a search.\n\nServe with wine and a light dessert -- i.e. fruit or chocolate dipped strawberries.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\t...you might want to get some zucchini and dice it up and then just lightly fry it in some butter and sprinkle it with some seasoned salt \n\t\t\n\n\n \nHi Alix,\n\nA twist I do to this is instead of dicing the zucchini, I use a Y-type vegetable peeler and shave off thin ribbons of the whole zuc. Saute and season. Pile ribbons in a mound when serving. Makes for an elegant side dish!",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " Hey Chopstix, thats a great idea! Its one of those ones where you smack your forehead and say, why didn't I think of that sooner! I'm trying that one soon. I have a giant zucchini on my counter and its going to be part of tomorrows dinner.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " You're very welcome Alix! :-D\n\nOh, and I don't peel the zuc, to give the ribbons a nicer appearance.",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " Probably too late - but still...\nLots of protein and fats on that chicken, so I'd go for rice too. Add a 1/2 cup peas, a handful of cashew nuts and golden raisins, fried in butter, and a tablespoon of coriander leaf ( cilantro) or parsley.\nSlice up some fresh carrots into julienne. Boil in salted water until barely cooked; remove, drain; return to a buttered pan with 1/2 cup dry white wine and 1/2 cup orange juice, plus a pinch of cinnamon. Add a tbsp of honey just before serving.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " Hello Amateur. \n\nI think since that recipe is so full of protein and so rich in fat, what u need is something light and fresh, to go with it. \nI would make a salad, served with a fresh tangy and sweet dressing. And also, some light and airy bread. eg chiabata(hope i spelled that right)\n\nMel",
"loss": true,
"prefix": "Mel!:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Baking with cooked pudding mix vs instant",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have to make cinnamon rolls for food day at work on Friday. I wanted to make a dozen tonight and a dozen tomorrow....but my recipe calls for instant vanilla pudding and I only have the cook and serve type.\n\nWould there be much of a difference?",
"loss": false,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " My recollection is that they're NOT interchangeable in recipes, but I can't recall when or where I read that -- probably on a cake recipe that calls for pudding.",
"loss": true,
"prefix": "FryBoy:"
},
{
"from": "human",
"value": " That's what I was afraid of. I'll have to go to the store tomorrow and make both batches tomorrow night......",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " Angie, there would be a big difference. I don't know the science behind it all, but the cooked variety is pretty much just cornstarch, milk and some flavoring. The instant stuff has some other thickening agent (I'd have to go hunt that down) and lots of other chemically stuff. Not sure how it would work.\n\nCould you maybe make the pudding, then use less fat in your cinnamon buns? Or try a different cinnamon bun recipe? Is it a yeast dough?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tAngie, there would be a big difference. I don't know the science behind it all, but the cooked variety is pretty much just cornstarch, milk and some flavoring. The instant stuff has some other thickening agent (I'd have to go hunt that down) and lots of other chemically stuff. Not sure how it would work.\n\nCould you maybe make the pudding, then use less fat in your cinnamon buns? Or try a different cinnamon bun recipe? Is it a yeast dough?\n\t\t\n\n\n\nYes, they are yeast rolls...and they are SO good...but now I'm on the verge of freaking out cuz I can't find the dang recipe!!!!!!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " Want me to go get mine for you?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tWant me to go get mine for you?\n\t\t\n\n\n\n\nI'm on the phone getting it from mom, but THANK YOU!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " Cool. Let me know if you want it. I'll be on for a bit yet.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tCool. Let me know if you want it. I'll be on for a bit yet.\n\t\t\n\n\nThanks a ton....I have it and it's SOO good...here it is in case you want to try it.\n\nAdd to bread machine in order:\n\n1 C luke warm milk\n1/4 C water\n1/4 C softened butter\n1 egg\n1 tsp salt\n4 C flour\n1/4 C instant pudding\n1 T sugar\n1 T yeast\n\nSet to dough setting.\n\nOnce mixed, roll into a 7\" x 10\" retangle on a lightly floured surface. Spread with 1/4 C softened butter and sprinkle with a mixture of 2 tsp cinnamon and 1 C packed brown sugar.\n\nPlace into a greased 9 x 13 pan, let rise until doubled in size and bake at 350* for 20-25 minutes. \n\nFrost with cream cheese frosting.........\n\nYou can only eat one...they are SO rich....but if you wait an hour I'll bet you can eat another!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " Angie thank you for your receipe. I will print it out and try it.\n\nI am sure everyone in your office will enjoy them. Have a nice evening.\n\nJill and Jolie",
"loss": true,
"prefix": "shpj4:"
},
{
"from": "human",
"value": " The rolls sound so good, will try them this weekend. Thanks for posting.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "gpt",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tAngie, there would be a big difference. I don't know the science behind it all, but the cooked variety is pretty much just cornstarch, milk and some flavoring. The instant stuff has some other thickening agent (I'd have to go hunt that down) and lots of other chemically stuff. Not sure how it would work.\n\t\t\n\n\n\n\nThe instant mix probably has \"pre-activated cornstarch\" in it. Basically, it is cornstarch, but, it doesn't have to be boiled to start it thickening. I've used a commercial product called \"thicken-up\" to tighten liquids that never get boiled.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " Well, I made them last night. I bought the pudding (I hate instant pudding...) and they are done. \n\nThe only thing I'm not happy with is that they are a little too brown for me. I like mine more gooey. I had a migraine and went to bed so hubby took care of them once they were in the oven..........",
"loss": true,
"prefix": "Angie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Uses for unflavored gelatin?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, I have a few packages of unflavored gelatin. Does anyone have any idea what I can do with them (other than make jello)??? \n\nThanks!!",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Great for aspics, sweet or savory. \n\nI love homemade pepper jelly too. Goes great with Lamb or anything really.",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "human",
"value": " Hi Tattrat, thanks for the quick response! I had to look up what aspic is. I have never heard of this before. After finding a couple different recipes, I don't think my family will try it. It might be a bit too foreign for them. Any other ideas? Thanks!!!",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Well an aspic is nothing more then the \"jiggly stuff\" when ever you cool your <insert meat> cut, and juices.\n\nwhat type of application are you looking for. Gelatin=sky is the limit.........so long as it is not sky high",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "human",
"value": " From the recipes I saw on the net, it's like having meat in a mold with gelatin, right? Many of the recipes I saw said it's served with a salad. I might be able to get them to try it if I put meat in it. They are big time meat eaters. Though this is a very new concept for me to think of using the gelatin with meat.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Well you are right. It is typically a \"sealer\" for a tarine. All good pate<insert the lil thing over the E>, has a thin layer of the forementioned aspic. \n\n\nIf the fam isn't feeling that, go for your own jellies. Whatever yo feel like can yield a fun and new twist to your fams palate, and help you use the gelatin up too. next time you are at market, look and see what is on special in the fruit/berry isle. All you have to do is process the item of choice in a manner that is gelatin friendly. You may be surprised with the results...in a good way!",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "human",
"value": " Vital for stabilising whipped cream ...",
"loss": true,
"prefix": "XeniA:"
},
{
"from": "gpt",
"value": " Make panna cotta.",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " a nice bavarois\nIt's about the only desert I realy like",
"loss": true,
"prefix": "Hades:"
},
{
"from": "gpt",
"value": " Before gums like xanthan, guar and cellulose came along, gelatin use to be the traditional stabilizer in ice cream.\n\nGelatin can also be used in making foams.",
"loss": true,
"prefix": "scott123:"
},
{
"from": "human",
"value": " Gelatin is not in pepper jelly.\nI have a vegetable sandwich filling that uses gelatin if you want.\nAspics can also be salads using tomato juice.\nI also have a pretty neat appetizer my DMIL made for teas. It was tomato aspic made in mini-muffin tins with a shrimp in the bottom. To serve the little round of aspic/shrimp was turned out on a Ritz cracker.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " I got out my 1964 addition of Joy of Cooking...it has several interesting recipes for aspic salads. \nI thought this one looked very nice:\n\nChicken Aspic\n\nSoak:\n 1 tbl gelatin\nin:\n 1/2 cup cold water\nDissolve it in:\n 2 cups boiling chicken broth or stock\nAdd seasoning if needed.\nChill, and when the gelatin begins to set, rinse a mold in cold water and fill it with:\n 1/2 inch of the jelly.\nBuild up layers of:\n 3 cups cooked, diced chicken\nand the jelly. Ornament the layers with:\n 1 cup canned mushroom caps\n 2 sliced hard-cooked eggs\n 12 sliced stuffed olives.\nChill the jelly until firm. Unmold it and serve with or without Mayonnaise.\n\nThere are also recipes for assorted vegetable molds, seafood molds, and tomato aspic, if any of you all are interested.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Well, I wouldn't serve it for the ladies club luncheon, but your feathery friends might like this: http://familyfun.go.com/decorating-ideas/gardening/feature/famf0203_proj_treats/",
"loss": true,
"prefix": "sparrowgrass:"
},
{
"from": "gpt",
"value": " As far as uses for unflavored gelatin I don't have a clue. I am sure that some of our great cooks and chefs will come up with something.\n\nHave a great day.\n\nJill and Jolie",
"loss": true,
"prefix": "shpj4:"
},
{
"from": "human",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tI got out my 1964 addition of Joy of Cooking...it has several interesting recipes for aspic salads. \nI thought this one looked very nice:\n\nChicken Aspic\n\nSoak:\n1 tbl gelatin\nin:\n1/2 cup cold water\nDissolve it in:\n2 cups boiling chicken broth or stock\nAdd seasoning if needed.\nChill, and when the gelatin begins to set, rinse a mold in cold water and fill it with:\n1/2 inch of the jelly.\nBuild up layers of:\n3 cups cooked, diced chicken\nand the jelly. Ornament the layers with:\n1 cup canned mushroom caps\n2 sliced hard-cooked eggs\n12 sliced stuffed olives.\nChill the jelly until firm. Unmold it and serve with or without Mayonnaise.\n\nThere are also recipes for assorted vegetable molds, seafood molds, and tomato aspic, if any of you all are interested.\n\t\t\n\n\n \nThanks Constance! Copied and pasted! Always been interested in making aspic!",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " i find that packages of unflavored gelatin never fail to please as party favors or wedding gifts.",
"loss": true,
"prefix": "philso:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Totally Lost about a recipe instruction",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was reading a recipe for dolmathes and one ingredient was \n\n2 lemons (stained juice only)\n\nDoes anyone have a clue what in the world they were talking about? It has been many years since I have had dolmathes and later on I would like to see if I can make them and this recipe reminded me of what they tasted like, so hopefully they will turn out like the ones I had as a teen.",
"loss": false,
"prefix": "IcyMist:"
},
{
"from": "gpt",
"value": " Well, I've never had dolmathes before, so I wouldn't know what they taste like. But, I would intrepret the listing for the lemons as the juice of two lemons, then strain the juice to remove excess pulp and/or seeds.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " I agree with Allen. It looks like a typo. It probably should have read:\n\n2 lemons (strained, juice only)",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Ditto! I've made dolmathes many times - and all I did was strain the lemon juice to remove pulp and seeds. Unless there are instructions for \"staining\" the juice it was a typo that somebody probably didn't catch because they were relying on their spell checker ... and never realized that:\n\nSpelt chequers dew knot all weighs work wright!",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Too much jalapeno!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know how to calm it down in a stew that I made??",
"loss": false,
"prefix": "cmselle:"
},
{
"from": "gpt",
"value": " Yeah, make anopther stew without jalapeno, and then add both together. I don't know any other ways, when it is too hot there is very little you can do.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " You can dilute the broth by adding more stock and/or water but you'll have to rethicken and reseason it.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " What kind of stew? Sometimes you can decrease the heat by adding more carbs, like potatoes, rice, or pasta. Or if it's something Indian or can be steered that way, you could serve it with a Cucumber-Yogurt (Raita) side.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " A big glass of milk! \nWe like grated cheddar cheese on our spicy stews, sour cream would work well too.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " I made a soup back in the winter and added too much. I never found a way to cool it down (short of making another batch and adding to it) but it taught me a very valuable lesson. We ate the soup, but it warmed us considerably each time we ate it.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " You may be able to add stuff that will cut the heat. Shirley Corriher recommends adding a combination of vinegar and sugar. I would rather add more of the ingredients in the original recipe so the finished product tastes like it is supposed to.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " i've found that nuts help to cut heat from peppers i a lot of dishes. not sure if it would work in your stew, but maybe you could try crushing some unsalted peanuts, nuking them for a few seconds to help them soften, and adding them to a test bowl of the stew.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Just make another batch with no peppers in it. That is the easiest thing to do.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " You have some good ideas here, but if none of them are feasible for you, try serving the stew with something sweet to help cut the heat-cornbread with honey comes to mind.",
"loss": true,
"prefix": "Pinon:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Seasonings",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anyone recommend a good book dealing with food seasonings. I mainly want to learn what seasonings to use on different type of foods mainly meats and what seasonings I can or should not mix together. Also where does everyone get their not so common seasonings? Sometimes I'm preparing a recipe that calls for a seasoning or ingrediant that my local super markets do not stock or the people there do not know anything about this seasoning / ingrediant.\n\nAllen",
"loss": false,
"prefix": "allioop108:"
},
{
"from": "gpt",
"value": " http://www.bulkfoods.com/spices.asp?referer=gospi\n\nhttp://whatscookingamerica.net/herbs.htm\n\n Before going spending money on books search the Internet. Those 2 sites are just examples. But mostly trust your taste. Try new things see what you like or do not like. You do not have to use some fancy seasoning if you do not like the taste of it even though the recipe calls for it. What good is it to make a dish that you are going to hate.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " You might also check the current thread we have about basically the same thing .... on matching flavors.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\t\t\t\n\t\t\n\n\nhttp://www.bulkfoods.com/spices.asp?referer=gospi\n\nhttp://whatscookingamerica.net/herbs.htm\n\nBefore going spending money on books search the Internet. Those 2 sites are just examples. But mostly trust your taste. Try new things see what you like or do not like. You do not have to use some fancy seasoning if you do not like the taste of it even though the recipe calls for it. What good is it to make a dish that you are going to hate. \n\n\n\n \nYes thats a good source for the seasonings, I had already thought of doing that and had saved a link to a few places. Of course that delays things a bit but no big deal. I remember seeing a spice store in my county but unfortunately its not so close and with the gas prices, well I'll just purchase from the internet. Thanks.\n\nAllen",
"loss": true,
"prefix": "allioop108:"
},
{
"from": "human",
"value": " Start with simple things, I'm sure what you have in your grocery store will be plenty to expiriment. After years of experimenting, I went back to simple things like paprika, parsley, dill, caynne pepper, brown sugar, yes I use brow sugar too when season meats. Those are the things I use the most. Yes I use oregano and rosemary, all spice and cloves, cinnamon and citric acid, cumin and fajita seasoning, orange and lemon peel (thouse you do not have to buy, you can dry them your self), bay leave and cilantro ... but really the main things are those few that I use all the time.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Check this out.\n\nhttp://www.recipegoldmine.com/kitchart/kitchart.html",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "human",
"value": " allioop108 said:\n\t\t\t\n\t\t\n\n\n\t\t\tAlso where does everyone get their not so common seasonings? Sometimes I'm preparing a recipe that calls for a seasoning or ingrediant that my local super markets do not stock or the people there do not know anything about this seasoning / ingrediant.\n\nAllen\n\t\t\n\n\nHello! I shop with The Spice House and Penzey's for my spices. They both have web-sites that I suggest you visit. I hope this helps you.\nhttp://www.thespicehouse.com/ \n\nhttp://www.penzeys.com/\n\n dollop",
"loss": true,
"prefix": "dollop:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Too many ingredients?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am planning to have some firends over for a relaxed supper and was planning on serving sausage and mash.\n\nI am going to cook pork & leek sausages and was wondering whether to serve mustard mash or just plain - do you think mustard mash would be too many flavours once the gravy is on?\n\nthanks",
"loss": false,
"prefix": "luciem:"
},
{
"from": "gpt",
"value": " I'd do plain mash, which will suit all tastes.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " luciem said:\n\t\t\t\n\t\t\n\n\n\t\t\tI am planning to have some firends over for a relaxed supper and was planning on serving sausage and mash.\n\nI am going to cook pork & leek sausages and was wondering whether to serve mustard mash or just plain - do you think mustard mash would be too many flavours once the gravy is on?\n\nthanks\n\t\t\n\n\n \nWelcome to DC luciem. \n\nPork and leek sausages sound delish. Do you make up your own or have a recipe to share, or they readymade? I would go with the mustard -- sounds like a tasty combo of flavors. Are you serving anything else on the side -- sauerkraut etc. When's dinner?",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " I to would go with the mustard...\ncound complimenting to the sausages...",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "human",
"value": " How about doing a roasted garlic mash, but make a mustard sauce?",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " At the risk of seeming totally unlearned, what is \"mash\"?",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " At the risk of seeming totally unlearned, what is \"mash\"?\n\t\t\n\n\n\nMashed potato.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " I guess my first questions would have to be ... can you list the ingredients in the gravy recipe? Without knowing what flavors are in the gravy it's hard to guess if mustard in the mash would be too much.\n\nWhile not exactly \"bangers and mash\" in the English style - I did grow up eating grilled sausages and mustard potato salad (mashed potatoes, mustard, mayonaise, pickle relish, diced hard boiled eggs, diced onions, (one aunt always threw in some small-diced celery and pimento), a splash of cider vinegar, and sometimes some crumbles of fried smoked streaky bacon). The potato salad could be served either warm or cold - and we never put gravy on potato salad.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO recipes for ingredients on hand",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Looking for a site where I can type in the products I have available in the kitchen without going to the grocery store and it will tell me what I can make anyone have any ideas? I am trying to move suck at cooking and do not have much to work with. I have 2 hungrey children.....",
"loss": false,
"prefix": "mommy00:"
},
{
"from": "gpt",
"value": " Hi Mommy00,\n\nThe first place that pops to my mind is the Allrecipe Recipe Ingredient Search\n\nI hope that's able to help you a bit. You are always welcome to let us (here) know what you've got on hand and we'll be more than happy to throw our ideas your way",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is White Zinfandel (sp??) A Good Cooking Wine?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Not unless you want the dish to be sweet.",
"loss": false,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Well, I seasoned some pork chops last night and I didn't have any wine, so I put them in a baggie and let them sit in the fridge. I remembered I had some wine from years ago downstairs that I hadn't opened and it's a cheap white zinfendel. I poured some into the baggie. It will only be in there for an hour at the most. I love the flavour wine gives my pork chops, but I didn't know about this stuff, so I just threw it in there. Here's hoping for the best!!",
"loss": true,
"prefix": "sydfan:"
},
{
"from": "human",
"value": " If you're only using it to marinade then it shouldn't affect the flavor too much.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " I usually marinate the chops over night and you can really taste the wine after they're cooked. I'm hoping this isn't too sweet. I'm not a very accomplished cook.",
"loss": true,
"prefix": "sydfan:"
},
{
"from": "human",
"value": " another consideration for the future is that white zin doesn't usually last several years, so if it's too old, it might not be good any more, so taste it before cooking with it to make sure it's not rancid or vinegar",
"loss": true,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " White Zinfandel is a good drinking wine, not a cooking wine IMHO.\n\nI am too fond of it to use it in cooking. However, the advice I have always been given is never to use cheap (poor quality) wine in cooking. So use Zin whenever you want a sweet addition, such as when marinading pork.",
"loss": true,
"prefix": "advoca:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tomato Sauce & Tomato Ketchup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I see from a web page of equivalents that:\n1 cup ketchup = 1 cup tomato sauce plus 1/2 cup sugar plus 2 Tbsp vinegar. \n\n\nDoes this mean that there is a difference between tomato sauce and tomato ketchup? I always thought they were different words for the same commercial bottled stuff!",
"loss": false,
"prefix": "advoca:"
},
{
"from": "gpt",
"value": " here in G Tomatosauce is just pure sauce, like you mentioned, without all these extra things...\nit's usually a bit more liquid than ketchup..",
"loss": true,
"prefix": "cara:"
},
{
"from": "human",
"value": " In the USA, they are not the same. Ketchup is a thick tomato product made with sugar, vinegar and spices. It is sold in squeeze bottles.\n\nTomato sauce is just tomato and has a much thinner consistency. It is usually sold in cans.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " In the UK, tomato sauce is used as a description for Heinz tomato ketchup (and all other brands, too, so far as I am aware). We call the small tins of concentrate (or tubes) tomatoe puree - and to confuse matters further there's always passata!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Ishbel said:\n\t\t\t\n\t\t\n\n\n\t\t\tIn the UK, tomato sauce is used as a description for Heinz tomato ketchup (and all other brands, too, so far as I am aware). We call the small tins of concentrate (or tubes) tomatoe puree - and to confuse matters further there's always passata!\n\t\t\n\n\n \nBack in the USA, we call the tins/tubes of puree, 'tomato paste'. Our tomato puree is canned tomato that has been processed (as in a food processor) to have a smooth uniform texture. Its uses are the same as canned whole tomatos.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " to me they are difentately two different things...\nI only will eat Heinz ketchup, tomatoe sauce I'll do with any brand..",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "human",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tBack in the USA, we call the tins/tubes of puree, 'tomato paste'. Our tomato puree is canned tomato that has been processed (as in a food processor) to have a smooth uniform texture. Its uses are the same as canned whole tomatos.\n\t\t\n\n\n \nThat's what we call passata, I suspect! The puree is a really thick, sticky paste, far too rich to use in place of canned tomatoes. I use one tablespoon to add depth to the tinned tomatoes I use when making a Bolognese sauce, for example.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Here are the US usages of the words:\n\nTomato Paste: Tomatoes pureed with added salt which is cooked down for a long time into a thick paste.\n\nTomato Puree: Tomatoes pureed and cooked for a much shorter time than for paste - is much thinner than paste and has no added seasonings.\n\nTomato Sauce: Similar to Tomato puree but usually pureed a little finer - but has added salt, pepper, and other spices.\n\nTomato Catsup/Ketchup: Similar to tomato sauce but contains sugar, vinegar, and even more spices. Thickness depends on processing - some brands are thin and watery and some are very think. Most often used a a condiment it is also sometimes used in place of, or in addition to, tomato sauce/puree in BBQ sauces, Chili, etc.\n\nIn the absence of a good English/American dictionary - this is the best I could find:\n\nTomato Paste in the US is called Tomato Puree in the UK.\nTomato Catsup/Ketchup in the US is called Tomato Sauce in the UK.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Thanks for clarifying, MichaelFW \n\nNo wonder we get recipes wrong, when we are separated by a common language!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " No problem Ishbel - this was one of the things I had to look up and research when trying to decypher a few of the recipes in Helen Smith-Twiddy's Celtic Cookbook. Although the book was \"supposedly\" revised for the American audience .... you had to go back and research the original recipes and ingredients to understand what she was talking about in several places.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I don't know that book, Michael. But I have to admit that the courgette/zucchini, aubergine/eggplant, coriander/cilantro confusion hasn't helped me in the past!",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone have VandeCamps recipe date/nut loaf?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't know if anyone ever remembers having this tasty date nut loaf bread either from a Van De Camps restaurant or from the super market where you used to be able to purchase it. Is there a copy cat recipe for it? Anyone have it? If so, pleaseeeeeeeeeeeeeeeeee share!",
"loss": false,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " hmmmmmmm...I thought all Van de Camps did was make baked beans. I have lived a sheltered life, apparently.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " I thought it was a seafood company. Maybe what I'm thinking of is spelled differently.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " I think you are right, PA. I forgot about the frozen fish stuff.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " you're right, they did do seafood.......\nthey were famous for their battered fish fillets.\nbut they had restaurants and now they're gone.........\njust want their date nut loaf recipe........\nrats, wish i could find it........\nvery dense, very moist, very yummy.......",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " LEFSElover said:\n\t\t\t\n\t\t\n\n\n\t\t\tI don't know if anyone ever remembers having this tasty date nut loaf bread either from a Van De Camps restaurant or from the super market where you used to be able to purchase it. Is there a copy cat recipe for it? Anyone have it? If so, pleaseeeeeeeeeeeeeeeeee share! \n\n\n\n \nYes, I remember their date nut loaf, it was the best. Sorry I don't have the recipe but do you also remember the Dutch Girl Cookies and their Maple flat cookies? Why is it everytime something is good, they stop making them. I'm going to E-Mail Van De Camps and ask if they are planning to re-introduce those lines (they still sell donuts and cakes at the retail markets) .",
"loss": true,
"prefix": "Karen Y:"
},
{
"from": "human",
"value": " I don't have the recipe, but I do have some kopy cat cookbooks, and will look. However, I ordered some brown bread and date or raisin bread from a New England site (will look up the address). It isn't VandeCamp, but another name. I use the brown bread to make chicken sandwiches for our tea parties and just eat the other with cream cheese. They both come in cans which makes it easy to slice evenly.",
"loss": true,
"prefix": "licia:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Looking for uses for leftover roast beef",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hey there everyone! well i have a big piece of roast leftover and not sure of what to do with it. besides sandwiches,or using it in a shepards pie what can i do with it. It was to good to have it go to waste.\nthanks in advance ---",
"loss": false,
"prefix": "babyhuggies:"
},
{
"from": "gpt",
"value": " salad, stir-fry, vegatable soup, french dip",
"loss": true,
"prefix": "gwkr36a:"
},
{
"from": "human",
"value": " cube it small and use it for chilli.\n\n--or--\n\nslice thin, re-heat in a pan with a little evoo, add a splash of beef stock. when heated thru, put on open buttery garlic bread, top with raw onions, cheddar cheese and put under broiler to melt cheese. sorta like an open philly cheesesteak/french dip.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " beef stew, meat pie..beef and onion, beef and mushroom, \nsoup salad chili etc",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " I always use mine in a stir fry.",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "gpt",
"value": " Beef hash, add lots of onions, add mushrooms, make a thick sauce and dump it over rice. Yummmooooooo",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "human",
"value": " thank you for the ideas. Buckytom-your suggestion for the open face philly cheesesteak sounds yummy-that is a must try.",
"loss": true,
"prefix": "babyhuggies:"
},
{
"from": "gpt",
"value": " Shred it up, toss it in a bowl with your favourite bbq sauce (or teriyaki sauce), use a generous amount so that there's excess sauce. Heat the sauce coated meat up briefly in a frying pan and serve either with cooked rice or thin pasta such as rice vermicelli",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " I usually throw every leftover in a pan with a few eggs well beaten , add mushrooms, and grate cheese on top and call it a Hyaizza(Hyacinth being my name and 'izza' being pizza without the 'P'!anything goes, beans, veggies, meat etc.Somehow I am fond of adding baked beans to any leftover in my Hyaizza.",
"loss": true,
"prefix": "Jikoni:"
},
{
"from": "gpt",
"value": " Agree with IcyMist, always do.\n\nHash is a great idea.\n\nWe like to use the hash for breakfast.\n\nFry it up, put a couple of eggs on top and serve with some home fries, or fruit, or with fried tomatoes.\n\nHash and eggs, a great combination, at least here.\n\nTake care.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " Piccolina said:\n\t\t\t\n\t\t\n\n\n\t\t\tShred it up, toss it in a bowl with your favourite bbq sauce (or teriyaki sauce), use a generous amount so that there's excess sauce. Heat the sauce coated meat up briefly in a frying pan and serve either with cooked rice or thin pasta such as rice vermicelli \n\n\n\n \nI also shredded the beef and add BBQ sauce and make BBQ beef sandwiches on sourdough rolls. Serve it with your favorite potato or macaroni salad and baked beans and you have a great dinner.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " I like to slice the beef thin or cut into bitesize peices, toss with slightly chopped tomatoes, thinly sliced red onion and black olives, feta cheese and Italian or Greek salad dressing. A good bread and a glass of Syrah wine...heaven.",
"loss": true,
"prefix": "JGDean:"
},
{
"from": "human",
"value": " Another great use for left-over roast beef; Shred it, put it in a pot with enough water to moisten, add coriander, cumin, and cilantro, some chopped halepino, salt & pepper, serve hot in fresh or crispy corn tortillas, or rollinto flour tortillas with rifried beans and suitable veggies for shredded beef tacos, burritoes, tacitos, etc. Have good salsa and shredded sharp cheddar cheese on hand. Som fresh avacado slices or gracamole would go well with this.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " An 'almost' Philly Cheesesteak Pizza\nSaute mushrooms, onions, garlic & peppers, add slices of steak & provolone, place on a pizza crust or quesadillas and bake.\n\nSteak Salad\nThin slices of steak, crumbled feta cheese, red onions, artichoke hearts, cherry tomatoes, garlic croutons, evoo & balsamic vinegar, on mixed greens.\n\nPasta Steak Salad - same as above - add cooked tri-color rotini, caesar dressing.\n\nThis is a meal in itself.\n\n2 Tbsp. white wine vinegar \n1 Tbsp. Dijon-style mustard \n1/2 tsp. Pepper \n1/2 tsp. Garlic Powder \n1/3 cup Olive Oil \nThinly sliced cooked roast beef or grilled flank steak \n1 lb. small red potatoes, cooked and sliced \n1/2 lb. fresh green beans, steamed until crisp tender \n1 jar (6 oz.) marinated artichoke hearts, drained \n1/4 lb. mushrooms, sliced \ngreen onions, sliced, including tops\n\nWhisk together vinegar, mustard, pepper and garlic Powder. Slowly add oil, beating constantly. Place beef strips in large salad bowl; add dressing and toss. Add remaining ingredients and gently toss before serving. Arrange bed of lettuce on individual plates and serve steak salad over top.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " I am with Michele stir fry it...\nor I sometimes will use it to make a sub with the \nmeat and provolone,heated...\nBUT the stir fry idea is the best imo",
"loss": true,
"prefix": "kimbaby:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cutting Meat Against the Grain: Huh?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've heard and read a lot about the toughness of skirt steaks and flank steaks being \"tamed\" by the way in which the chef cuts the steak. I have no idea what that means and have never seen it demonsrated. What is all this about cutting against the grain, scientifically why do we do it, and is there a video or set of pictures to assist visual learners like myself?\n\nApologies in advance to moderators if this post is in the wrong place: figured it spanned a few topics and I couldn't decide where to put it.",
"loss": false,
"prefix": "GarrettB:"
},
{
"from": "gpt",
"value": " If you lay out a flank, you can clearly see a \"grain\" running through the meat. Bundles of muscle fibers are closely packed and run parallel through the meat. They look like little red tubes. These muscle fibers did a lot of work for the animal during its life so they are tough as can be. \n\nAfter cooking theses cuts to no more than medium, with medium rare preferred, let the meat rest so the cells in the muscle can re-absorb the juices squeezed out during cooking. Then, slice the steak perpendicular to the long muscle fiber bundles. Perpendicular slicing cuts off small pieces of these 'tubes' or bundles. \n\nCutting across the grain like this dramatically weakens the integrity if the bundle, making it a lot easier for your teeth to finish the job.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " GarrettB said:\n\t\t\t\n\t\t\n\n\n\t\t\tI've heard and read a lot about the toughness of skirt steaks and flank steaks being \"tamed\" by the way in which the chef cuts the steak. I have no idea what that means and have never seen it demonsrated. What is all this about cutting against the grain, scientifically why do we do it, and is there a video or set of pictures to assist visual learners like myself?\n\nApologies in advance to moderators if this post is in the wrong place: figured it spanned a few topics and I couldn't decide where to put it.\n\t\t\n\n\n \nAll meats have \"grains\" which are basically the muscle fibers. When you cut a piece of beef, pork, chicken, etc. you can see them in the meat which looks like \"strings\". Cutting against the grain refers to cutting perpendicular to those fibers as opposed to cutting parallel to them. \n\nIn laymans terms, when you're cutting against those grains, you are breaking the tension of the muscle fiber and enabling the meat to relax and become more tender. This is much more important in tougher cuts of meat like the flank or skirt steaks, but not really that big of an issue in more tender cuts. Of course if any piece of meat is overcooked, this technique goes out the window regardless of how tender the meat started out as.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Aaah...beat me to it Andy.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Here is a photo.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " But don't cook the meat to the temp. that's in the photo.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Another tip, the fibres in a chicken breast always run the length of the breast.",
"loss": true,
"prefix": "Haggis:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Favorite Cereal",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " do you have a favoritte breakfast cereal?",
"loss": false,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " I don't eat a lot of cereal but when I do\nI like to go back to my childhood days and eat \nfruitloops or luckycharms.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " I love muesli loaded with fruits and nuts... we brought back loads from the alpine region last year which are the best I ever had...I love them with yogurt rather than milk too... the cereals get less soggy and more satifsying this way...\n\nWhen I was in the US 2 of my faves were Blueberry Morning, and the other one I can't remember the name but I think it was from Kelloggs, cornflakes with sliced almonds and french vanilla crunchies..\n\nOh I also love Frosted Flakes but I prefer munching on them just as they are, instead of getting them soggy with milk...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " raisin bran for me please",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "human",
"value": " On the heathy side, weighing in at (much) better for you we have:\n\n-Cheerios (Apple Cinnamon are my all time fav type of Cheerios)\n\n-Special-K\n\n-Raisin Bran\n\n-Rice Krispies\n\n-Granola\n\n-Chex\n\n-Corn Bran\n\n On the sugar laden, harkening back to being a child side, we have:\n\n-Captain Crunch (with crunch berries!!!)\n\n-Lucky Charms\n\n-Fruity Pebbles\n\n-Fruit Loops\n\n-Corn Pops\n\n-Cinnamon Toast Crunch\n\n-French Toast Crunch\n\nI like a lot of those ones like you described too Licia, the ones from Kellogs and Post, etc that have dried fruits, nuts, and so on in them....there's one in Canada that's maple flavoured, the name escapes me (Alix, help?) but it's awesome!\n\nGoing back to the 80's for a moment...Does anyone remember \"Strawberry Shortcake cereal\" and \"Orange Blossom cereal\"? (I'm pretty sure they went the ways of other 80's cereal experiments like \"Nerds\" and \"Pac Man\" cereals )",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " I can no longer find my favorite cereal. It was the Smart Start Soy Protein cereal.\n\nNow my favorite cereal would have to be Multigrain cheerios or Newman's Own Blueberry something. I don't know what it is called because its never in the box. It's been tasting too sweet lately though.",
"loss": true,
"prefix": "marmar:"
},
{
"from": "human",
"value": " I don't eat cereal, but when forced (by my mother), raison bran was always my pick.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I love golden grahams! that is my all time favorite!",
"loss": true,
"prefix": "Jenny:"
},
{
"from": "human",
"value": " Count Chocula\nCocoa and Fruity Pebbles\nSpecial K\n\nI used to like Triples too but I can't find it here anymore",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Irish Oatmeal cooked with dried cranberries or cherries. So good!!!!",
"loss": true,
"prefix": "Essie:"
},
{
"from": "human",
"value": " Coco Krispies have always been my fave. You can't go wrong with honey nut cheerios though.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " Honey Grahm Oh's\n\nI have to throw out this link of someone who really really really like cereal.\n\nhttp://uhaweb.hartford.edu/DEYOE/",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " I really love a nice, warm bowl of Brinta. I can only get it at the Dutch import store though so I dont always have it. Cream of Wheat is a decent substitute though... \n\nI prefer hot cereal (like porridge, Brinta, etc.) to cold cereal.\n\nHey, did you guys know that a \"Cereal Cafe\" opened in the USA? They serve nothing but cereal! http://www.cereality.com/",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " I LOVE Frosted Flakes- always have-but, being hypoglycemic I can't eat them anymore unless I can lie down or pass out safely",
"loss": true,
"prefix": "VickiQ:"
},
{
"from": "human",
"value": " Frosted Mini-wheats, raisin bran crunch, shredded wheat (we always called it hay when we were kids) rice krispies (love the snap, crackle, pop). But usually I don't eat cereal unless there is NOTHING else.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Grape nuts with soft raisins added.",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "human",
"value": " My favorite cereals are Cocoa Puffs and Cap'n Crunch - the original with nothing added to it.",
"loss": true,
"prefix": "Foodfiend:"
},
{
"from": "gpt",
"value": " While it may not be as healthy, I really like the new Raisin Bran Crunch they have. It's still the same delicious cereal with these little, sweet crunchy things added in. =)",
"loss": true,
"prefix": "Userfriendly:"
},
{
"from": "human",
"value": " I've had a bowl of Honey Bunches of Oats/almonds every morning (and sometimes for a snack) for 3 years now. Love that stuff.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " I love Cheerios but I also like to salt a little at the table and Cheerios have so much sodium.",
"loss": true,
"prefix": "Chaplain Kent:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Looking for Rhubarb Salsa",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have buckets of stalks of rhubarb this year and it is still growing. Both my wife and I are trying to watch our weight and do not want to make the usual rhubarb pie, cake, muffins, custard etc. Does anyone know a recipe for rhubarb salsa?",
"loss": false,
"prefix": "Chaplain Kent:"
},
{
"from": "gpt",
"value": " Here's a kind of rhubarb chutney to eat with cold meats. This is to be eaten straight away, not preserved in jars for later consumption.\n\n½ onion, sliced\n1 tbsp butter\n2 rhubarb stalks, chopped\n85ml/3fl oz red wine\nsplash red wine vinegar\n2 tbsp brown sugar\npinch chilli flakes\n\nFry the onion in the butter until softened. Add the rhubarb and cook for a further minute. Pour in the red wine and the vinegar, the brown sugar and chilli flakes and cook down for ten minutes or until rich and syrupy. Leave till cold and eat with cold meats etc.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I have a recipe for Cherry Salsa- you could maybe substitute the rhubarb:\n\n1 1/3 cups frozen unsweetened tart cherries \n1/4 cup coarsely chopped dried tart cherries \n1/4 cup finely chopped red onion \n1 tablespoon seeded and chopped jalapeños (see note)\n1 clove garlic, peeled and finely chopped \n1 tablespoon chopped fresh cilantro, or 1/2 teaspoon dried cilantro \n1 teaspoon cornstarch\n\nCoarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, combine drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. Combine reserved cherry juice and cornstarch in a small bowl; mix until smooth. Stir into cherry mixture. Cook, stirring constantly, over medium-high heat until mixture is thickened. Let cool.",
"loss": true,
"prefix": "shannon in KS:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: School ending soon... running out of lunch box ideas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I posted this before (at the beginning of the school year). Only a month or so left of school and I am quickly running out of ideas to send to school. Please... anyone who can give me some ideas so my daughter doesn't come home with a full lunch box anymore!!!!",
"loss": false,
"prefix": "velochic:"
},
{
"from": "gpt",
"value": " My kids loved flour totillas spread with favorite fillings and rolled up and sliced to look like pinwheels. Favorites included PB & J, ham with cream cheese, bologna with Cheese Whiz (I thought that was disgusting but my son loved it).",
"loss": true,
"prefix": "Pinon:"
},
{
"from": "human",
"value": " Pinon said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy kids loved flour totillas spread with favorite fillings and rolled up and sliced to look like pinwheels. Favorites included PB & J, ham with cream cheese, bologna with Cheese Whiz (I thought that was disgusting but my son loved it).\n\t\t\n\n\n \nThat's definitely guy food.\n\nMy kids go to school with a sandwich, vegetables, usually broccoli or carrots, and a container of ranch dressing",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " Have you tried making peanut butter and banana sandwiches out of flour tortillas? I will admit to having one every once in a while. It is really yummy and very filling. You could cut the banana in half lengthwise if a whole one is too much or you could cut the sandwich in half and eat one half.",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "human",
"value": " Thanks for the ideas. I've tried wraps before, but I really can't get what you get in the US, so they've always bombed in the lunch room. We don't do processed foods (and they don't have things like cheese whiz here, anyway), so I'm looking for whole and unprocessed foods and all lunch meats must be nitrite/nitrate free (they use that stuff in fertilizer... yuck!!).\n\nTypical lunch box: a container of leftovers from the night before... chicken casserole, whole grain spaghetti, beans and rice, turkish mezes or a sandwich (nutella or pbj if we have the pb... pb is not readily available here and what they have stinks); a fresh, in-season fruit; raw veggies and dip... usually carrots, broccoli, cucumber, or snow peas; yogurt or cheese. I guess I'm old fashioned in the \"4 food groups\" way. But she is REALLY starting to get tired of the same old, same old. I might try wraps again if I can find some tortillas or lavash in the Turkish grocery.",
"loss": true,
"prefix": "velochic:"
},
{
"from": "gpt",
"value": " How about a little homemade tart/quiche type treat?\nUse the puff pastry (blatterteig), make a boat or line it in a muffin pan, prebake it lightly (it will be cooked again with the filling... poke some holes on the bottom with a fork, line the inside with a wax paper and then some dried beans to avoid excessive raising).\nThin fill it with some egg and cheese (I use ricotta and some diced fontina and/or parmigiano) mixture with diced veg (spinach, broccoli, asparagus etc.), some chopped ham or speck. Return it in the oven and bake until the filling is settled and the crust is golden brown. They also make a lovely appetizer, good also in a room temperature.",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Easy Low-fat tortilla (wrap) recipe: I live overseas where you can't get a lot of products but found this recipe to be indispensable as well as low-cal. This recipe makes about 8 tortillas and you can freeze them. I make a bunch at a time. Hope this helps---kids love them spread with shredded cheese, maybe some sprinkled ham or chicken bits (if you want meat) and then microwaved. Adults can add the onions, garlic, jalapenos, peppers, as they like. I love them with pureed homemade beans, sour cream, cheese, onions, avocado, etc. Good luck!!\n\nHomemade Tortillas (makes about 8 tortillas)\n\n2 cups flour\n1/2 tsp. salt\n1 tsp. baking powder\n3/4 cup water plus 2 Tablespoons\n1 Tablsespoon oil (I\"ve use both regular as well as olive oil)\nDirections:\n\nDissolve oil and salt in water until nearly boiling--I use microwave for this.\n\nMix flour and baking powder and sift into a medium bowl. Make a well in the center.\n\nAdd water, salt, and oil mixture into the well a little at a time, stirring around after each additon using a large fork. Mix well. Flour should be on the sticky side when you finish. DON'T be AFRAID!!\n\nDipping your hands into some flour (I just dip my clean hands into the sack of flour as I go along) knead the dough for 5 minutes. As the dough starts to stick to your hands dip them into the flour again and go at it. Eventually your dough will be workable. After 5 minutes cover the dough with a damp towel and let rest for 20 minutes.\n\n20 minutes later--using the thumb and forefinger clamp off enough dough (golf-ball size) and roll into a ball. Place on a greased plate and cover with a damp cloth and let rest 10 minutes. You will have around 8 balls when you finish.\n\nAfter 10 minutes, take one of the balls and press it between your palms until it flattens out a bit (like a hamburger pattie) and then roll it out with a rolling pin until it's very thin, (about 6-8 inches in diameter--these will NOT be totally round like you are used to buying--not a problem--it's okay) then place in a heated nonstick skillet. When it puffs up a bit, then turn it over with a tong and heat on the other side---we're talking less than 30-40 seconds here. You don't want to burn them.\n\nPlace on a paper-towel lined plate and keep covered until you're ready to use them. Bon apetit!!",
"loss": true,
"prefix": "expatgirl:"
},
{
"from": "gpt",
"value": " Have you ever made them with whole wheat flour?",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " Dear purrfectlydevine,\n\nNo, I haven't made them with whole wheat flour because you can't get it at the local markets here or I definitely would. I never made them in the states as you could buy great ones at the Texas supermarkets. But I would start out by using half-white and half wholewheat and see the results for stickiness (whole wheat dough for bread dough tends to be stickier) and then gradually go from there.",
"loss": true,
"prefix": "expatgirl:"
},
{
"from": "gpt",
"value": " Some more ideas and I use this with my kids and it works well. \n\nKebabs\n\nI make mine with whatever ground meat (mostly beef but sometimes chicken as well). Season it however you think your kids will like it. I am Indian so my kids are used to the spices. I season mine with ground cumin, corrainder, chili powder, cinnamon, black pepper, freshly chopped corrainder leaves and mint leaves and some grated ginger. Mix it together, marinate for a little time, make patties or sausage type kebabs, grill or bake in the oven and freeze them in foil (individually or two or three small ones). I reheat them in a skillet and get them nice and hot. Wrap them tightly in foil and off they go to school with my kids. \n\nPatties:\nBoiled potatoes, shredded chicken, freshly chopped cilantro, finely chopped bell peppers (red, green, yellow), seasonings like black pepper, ground cumin and a finely minced jalapeno, slat and mix it all together. Make patties. Dunk them first in bread crumbs and then in egg and fry it. These freeze very well too. Warm in a skillet, wrap in foil and once again off they go.\n\nYou can make a sandwich out of them or just send them as is to school.\n\nEgg Sandwich\n\nCut a nice size square from french bread. Slice it from the middle and toast it in a toaster oven. Crack an egg in a microwave safe bowl. Microwave it covered for a minute (I beat my egg slightly with a pinch of salt and black pepper). On the toasted bread add a slight spread of mustard (I use the stone ground honey mustard) then place the egg on it. Next goes a slice or couple of slices of cheese and then finish the sandwich. Again wrap in foil and my son cannot stop raving about how good it tastes even at room temperature. \n\nA lot of kids are pretty finicky so these may work or may not work. My kids are pretty adventurous and will eat different things (including different kinds of foods and cuisines) so I can push the envelope with them. They like regular kids favorite like nutella and pb&j but the ones I listed above are also a real hit with them. \n\nI also send in eggrolls and samosas from time to time and my son loves to eat them at room temperature and they are not only a hit with him but also with his American friends. He always takes more and shares .",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "human",
"value": " This site looks good not only for lunch ideas but many other things for family fun. \n\nhttp://familyfun.go.com/recipes/ The chicken fingers on a stick sound good.",
"loss": true,
"prefix": "amber:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Rob Rainford recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " He has a show on Discovery Home called \"License to Grill\". Man makes some truly amazing stuff. But the Discovery Home website hasn't updated its recipe list for his show in eons it seems. There are none of the season 3 recipes up. And to the best of my knowledge, this guy doesn't have a book. Anyone know of an alternate site that perhaps has these recipes on em? I know in Canada he's on a different type of station, etc.",
"loss": false,
"prefix": "Poppinfresh:"
},
{
"from": "gpt",
"value": " Go to this page and click on the episode. That will take you to his recipes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " FoodTV-Canada is STILL getting all the good shows, eh?",
"loss": true,
"prefix": "Caine:"
},
{
"from": "gpt",
"value": " Awesome. Thanks for the link. \n\nAnd Caine...they show it here in the states on Discovery Home. They're just really lazy about updating is all :P. Though I do think he needs to go to Food Network US...he's too good to be kept secret. And since Flay stopped doing Boy Meets Grill...there's not a single grill-worthy show on the network.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " Well, it IS filmed in Ottawa (I think), which IS the capital of Canada \n\nAnd there is a book.\n\nExcept that I saw it in the bookstore the other day and it was written by Chris Knight (the writer for the show). Same cover with Rob on the front, though.\n\nVery odd.",
"loss": true,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " Oh, how it taunts me. That book isn't available on Amazon's US site, only the Canadian one...and can't put a US address in the .ca version. I *must* have that book...time to start scouring.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " http://chapters.indigo.ca (don't know if they ship internationally, though) has it, or if you want to paypal the money to me, I can send it to you. Whatever works.\n\nHave you checked ebay?\n\n\nEdit: Here you go:\n\nhttp://www.chapters.indigo.ca/home/Article/international",
"loss": true,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " Aye, I'm trying to avoid anything with a .ca extension. Just seems...complicated. I'll get my hands on it eventually one way or another now that I know it's out there :P. ****, I'll use it as an excuse to head up to Whistler one more time if I have to",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " I just saw it at Costco locally - but it was the Chris Knight version (the only one I've seen in stores, as opposed to the Rob Rainford version). I read the foreward and was disappointed to see them specify that it's not even him that COOKS the food, there's some dude (or girl?) named Kerry that prepares all the food. Rob's just the host. No credit for recipes or ideas or anything other than hosting the show.\n\nSad.",
"loss": true,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " That's pretty typical. With the exception of \"live\" cooking shows, they're all prepared by someone other than the host. All the \"and here's what the finished product looks like after 2 hours of cooking\" shows have those types of setups. Given Rob's background and the style of food prepared on the show, however, I have no doubt he actually comes up with most of the recipes.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " Poppinfresh said:\n\t\t\t\n\t\t\n\n\n\t\t\tGiven Rob's background and the style of food prepared on the show, however, I have no doubt he actually comes up with most of the recipes.\n\t\t\n\n\n\nExcept that it (the show) is written by executive producer Chris Knight and the book (by him and some other dude) specified that he and the other producer, Kathy Doherty write all the recipes.\n\nI'm sure Rob COULD, but I don't think he does, in this instance.\n\n\n\nI'm always disappointed, like when I learned that Michael Smith's house from Chef at Home wasn't actually his house, but is rather a vacation house for rent in PEI. Oh well..",
"loss": true,
"prefix": "Silver:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO stores that carry Heinz Hamburger relish",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I live in Arizona and want to find out if there is any food store that carries Heinz Hamburger Relish. I grew up eating this relish but since moving from CT. I have not been able to locate this product. Can you help me?",
"loss": false,
"prefix": "lyncooking:"
},
{
"from": "gpt",
"value": " Hi.......try meijer in Indianna or sysco or jewel",
"loss": true,
"prefix": "joseph:"
},
{
"from": "human",
"value": " This seems to have become a \"lost condiment\" that many of us grew up with ... and you are not the first to have been looking for it, here or elsewhere. Vanwingen asked basically the same question recently in the thread Heinz Hamburger Relish- Is it still made? \n\nAlthough the Heinz website still list it as a product ... apparently many people haven't seen it on their store shelves for some time - and have been looking for it. The folks at Hometown Favorites have it listed as a product that they have confirmed is no longer in production.\n\nI must admit that I noticed it was no longer on the shelves 2-3 years ago ... don't know what made me wax nostalgic and look for it after years of living without it ... probably about the time that I started looking for something another condiment gone the way of the dodo called \"Brockles Sauce\" (sp?) that I grew up with.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " You could make your own hamburger relish...here's a recipe:\n\nhttp://www.recipesource.com/side-dishes/relishes/00/rec0093.html\n\nAnd here's a place where you can buy a different brand:\n\nhttp://www.shopping.com/xGS-Hamburger_Relish~NS-1~linkin_id-7000560~r-1~CLT-INTR\n\nI hope this helps.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " I have found it at the Safeways in northern AZ. Can't remember if I have seen it at a Frys or not. Where are you close to in AZ? I might be able to have a relative find it closer to you.",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "gpt",
"value": " Bicks brand makes a hamburger relish that tastes exactly like the now defunct Heinz version. I'm not sure if Bicks is available at grocery stores in the USA but you can order it online from either British or Canadian grocery stores. \n\nhttp://www.britsuperstore.com/acatalog/Bicks_Relish.html",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "human",
"value": " While I do remember Heinz Hamburger Relish, I switched over to plain Dill Relish without any problem & now don't even remember what their \"Hamburger\" relish tasted like.\n\nIs it dilly? Sweet? Someone remind me.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " BreezyCooking said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhile I do remember Heinz Hamburger Relish, I switched over to plain Dill Relish without any problem & now don't even remember what their \"Hamburger\" relish tasted like.\n\nIs it dilly? Sweet? Someone remind me.\n\t\t\n\n\n \nIt's sort of like regular relish (green, sweet pickle relish) with ketchup/tomato mixed in. It's red in colour, not green, and very tasty.",
"loss": true,
"prefix": "grumblebee:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: list of substitutes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I came across a list of substitutes today which people may find useful.\n\nYou old hands (I'm only 62) might know them all but I didn't.\n\nI tried to upload a .txt file but couln't - thought that would be safe? \n\nSo the list is below.\n\nHope they may be useful,\n\nMike\n\nSaffron\n Use a small amount of Turmeric instead.\n\n Breadcrumbs\n Crushed water biscuits or cornflakes.\n\n Cornflour/Cornstarch (1tbsp. as a thickener)\n Use 2 level tbsp. plain flour.\n\n Single Cream (1/2 pint/285ml)\n Use 8fl. oz./225ml milk plus 2fl. oz/60ml melted unsalted butter.\n\n Honey (8fl. oz/225ml)\n 8 oz./225g sugar plus 4 tbsp. water or golden syrup.\n\n Dark Brown/Muscovado Sugar\n White sugar and a teaspoon/5ml of treacle or molasses per 100g. \n\n Lemon juice (1 tsp)\n 1/2 tsp. vinegar or lime juice.\n\n Ice Cream\n Frozen yoghurt.\n\n Whole milk (1/2 pint/285ml)\n 1/2 pint/285 ml. skimmed milk plus 3 tsp. melted butter.\n\n Noodles\n Spaghetti\n\n Tartare sauce (4 fl. oz/115 ml)\n 7 tbsp. mayonnaise plus 2 tbsp. chopped sweet mixed pickles.\n\n Tomato Sauce\n Condensed tomato soup or a packet of tomato soup made up with half quantity of water.\n\n Seafood/Thousand Island sauce\n Use 2:1 mix of salad cream and tomato ketchup. You can alter the quantities of each to taste.\n\n Gravy\n Condensed tinned soup or packet soup made up with half the usual quantity of water.\n\n Need sour milk or cream \n Just add a tablespoon of lemon juice or white vinegar to each half pint of fresh milk or cream and stand at room temperature for about 30 minutes.\n Or use natural yoghurt or smetana.\n\n Run out of baking chocolate and you really must have that gooey desert!\n For every ounce (oz) of unsweetened baking chocolate required, mix a quarter of a tablespoon of butter with 1 tablespoon of cocoa powder.\n\n Recipe requires self raising flour and you only have plain. \n Plain flour can be used with the addition of baking powder. The amount to add varies depending upon what is being cooked, however, a usual amount would be 1 level teaspoon of baking powder to 4oz. flour.\n\n No baking powder.\n This can be substituted with two parts Cream of Tartar to one part Bicarbonate of Soda/Baking Soda.\n\n No fresh yeast.\n Two teaspoons of dried yeast can be used for 1/2 oz. of fresh yeast. Follow instructions on the dried yeast packed.\n\n Short of an egg.\n If you need an extra egg for a cake recipe that uses a raising agent such as baking powder or self raising flour, replace the missing egg with 15ml (1 tablespoon) of vinegar. This will not affect the result.",
"loss": false,
"prefix": "redmike:"
},
{
"from": "gpt",
"value": " Never knew that about \"short of an egg\"---thanks for all the tips!!",
"loss": true,
"prefix": "expatgirl:"
},
{
"from": "human",
"value": " very helpful, thanks!",
"loss": true,
"prefix": "Silver:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Nutella ideas!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I absolutely LOVVVEEE Nutella I can literally live on it! Lets share Nutella Ideas \n\nI have made Nutella crepes\nNutella on waffles. Yummm!!",
"loss": false,
"prefix": "Shaheen:"
},
{
"from": "gpt",
"value": " You have lots of company in that feeling. Check out this thread. As I recall there were a bunch of great ideas in there.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Thanks Alix! What a lovely discussion",
"loss": true,
"prefix": "Shaheen:"
},
{
"from": "gpt",
"value": " I had a recipe for an ice cream cake that used nutella. It was GOOD! in a spring form pan put a layer of graham crackers, ice cream, spread with nutella, cover with chopped hazelnuts. Freeze. Another ice cream layer, cover with mashed strawberries, Freeze. Another layer of ice cream, cover with nutella and chopped hazelnuts. Freeze. Use any kind of ice cream that suits your fancy. The frozen nutella will get plastic but not hard, stiff so easy to cut into servings. You can top it with whipped cream to gild the lily.\n\nMy grandaughter says it is wondeful in a sandwich with peanut butter on one slice and nutella on the other and smushed together. She also recommends filling the holes on waffles with nutella.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "human",
"value": " Check out the web site they have a few more recipes there.\nhttp://www.nutellausa.com/",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "gpt",
"value": " We enjoy nutella and it's wonderful spread on grilled pineapple.\n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " I have it with tart apples for breakfast.",
"loss": true,
"prefix": "marmar:"
},
{
"from": "gpt",
"value": " My friend's 12-year old gave me her winning idea: Take it by the spoonful, and wash it down with fresh milk. Yum!",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " Swann said:\n\t\t\t\n\t\t\n\n\n\t\t\tI had a recipe for an ice cream cake that used nutella. It was GOOD! in a spring form pan put a layer of graham crackers, ice cream, spread with nutella, cover with chopped hazelnuts. Freeze. Another ice cream layer, cover with mashed strawberries, Freeze. Another layer of ice cream, cover with nutella and chopped hazelnuts. Freeze. Use any kind of ice cream that suits your fancy. The frozen nutella will get plastic but not hard, stiff so easy to cut into servings. You can top it with whipped cream to gild the lily.\n\t\t\n\n\n \nWow Swann!!! This is awesome! I'll have to wait for the strawberry season because I reallt don't feel like using any substitute! Thanks for the idea",
"loss": true,
"prefix": "Shaheen:"
},
{
"from": "gpt",
"value": " Chopstix said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy friend's 12-year old gave me her winning idea: Take it by the spoonful, and wash it down with fresh milk. Yum!\n\t\t\n\n\n\n\nThat's the way to do it!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Shaheen said:\n\t\t\t\n\t\t\n\n\nWow Swann!!! This is awesome! I'll have to wait for the strawberry season because I reallt don't feel like using any substitute! Thanks for the idea \n\n\n\n\nI read your post Shaheen and thought.... hummm strawberries are in top season now. Then I noticed you live in India! When is the season for you? You could use frozen strawberries.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "gpt",
"value": " I ate strawberries tonight with globs of nutella! They were delicious. A great use on fruit. It is just hard to get it to stay on the piece since nutella is sticky and does not slide off a spoon easily.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "human",
"value": " Swann said:\n\t\t\t\n\t\t\n\n\n\t\t\tI read your post Shaheen and thought.... hummm strawberries are in top season now. Then I noticed you live in India! When is the season for you? You could use frozen strawberries.\n\nI ate strawberries tonight with globs of nutella! They were delicious. A great use on fruit. It is just hard to get it to stay on the piece since nutella is sticky and does not slide off a spoon easily.\n\t\t\n\n\n \nI so envy you!!! Our strawberry season is from December to March. We don't get too many things frozen here because the people here believe in cooking fresh. Though now with all the international products coming in people are becoming more open to the 'heat and eat' kind of lifestyle.",
"loss": true,
"prefix": "Shaheen:"
},
{
"from": "gpt",
"value": " Sorry every nutella fan, but I do not like the stuff,maybe I shouldn't write anything, but..............If pushed I might have it on bread but never ever on fruit.My taste at the end of the day.I am the person that does not like croissant chocolat anyway, and I live en Suisse! Totally misplaced I'd say.",
"loss": true,
"prefix": "Jikoni:"
},
{
"from": "human",
"value": " Jikoni said:\n\t\t\t\n\t\t\n\n\n\t\t\tSorry every nutella fan, but I do not like the stuff,maybe I shouldn't write anything, but..............If pushed I might have it on bread but never ever on fruit.My taste at the end of the day.I am the person that does not like croissant chocolat anyway, and I live en Suisse! Totally misplaced I'd say.\n\n\n\nNo missplaced at all Jikoni, \nMany people don't care for heavy rich sweets. I myself prefer some melon or cheese and crackers after a meal...While I make desserts for my family, I very seldom do more than taste them. However I did enjoy the nutella on the grilled pineapple..So, you see you're not alone \n\nkadesma",
"loss": true,
"prefix": "kadesma:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking More than One Roast at a Time",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I purchased one large ribeye roast and had to cut it into two pieces to fit my roasting pan. How does this affect the cooking time? Do I base the time on the weight of one large roast, or do I base it on the individual weights of the two smaller roasts that I now have? Help?",
"loss": false,
"prefix": "Meathead66:"
},
{
"from": "gpt",
"value": " or do I base it on the individual weights of the two smaller roasts that I now have?\n\t\t\n\n\n\nThis is correct. Cook it according to the weight of the largest of the two roasts. If you have a meat thermometer it would also make the job easier as well.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " I'd go total weight if you have them in there together. Having said that...I would also have my meat thermometer out and be testing about 1/2 way through.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " You are cooking two small roasts. Your two smaller roasts have more meat exposed directly to the heat and, because they are smaller, the heat will penetrate to the center faster than for one big roast.\n\nCook them based on internal temperature. That's the most accurate way. To estimate how long they will need in the oven, figure based on the size of one of the roasts.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thanks, I cooked them as two small roasts and they were perfectly done.",
"loss": true,
"prefix": "Meathead66:"
},
{
"from": "gpt",
"value": " Also, if one is smaller than the other, it will reach the right temperature before the larger one.",
"loss": true,
"prefix": "licia:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Green Garlic!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know why when I roast garlic it goes green? Is it bad for me?",
"loss": false,
"prefix": "Laura W:"
},
{
"from": "gpt",
"value": " Hmmm - shouldn't go green unless there were some green shoots coming out of the center of the garlic before you roasted it. I don't think it's harmful, but some folks think it tastes bitter.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Sounds like a chemical reaction; what kind of pan/etc. are you roasting it in? Also are you marinating it in something before roasting?",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "gpt",
"value": " Galrlic turns blue or green from a reaction to acid. Do you put vinegar or lemon juice on it before roasting?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Hi all. Thanks, I did find out it was a chemical reaction, still not sure how to avoid it happening though...",
"loss": true,
"prefix": "Laura W:"
},
{
"from": "gpt",
"value": " Laura W said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi all. Thanks, I did find out it was a chemical reaction, still not sure how to avoid it happening though...\n\t\t\n\n\n \n\nI don't know what the recipe was, but, if possible, modify the recipe so you can cook the garlic before you add any acidic ingredients.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Substitute for chicken broth?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am making sesame chicken tonight and forgot that I needed chicken broth....The broth is used in the sauce, 1 cup is needed. \n\nWill I be OK with making my own pale comparison with bullion?",
"loss": false,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " Bouillion should be just fine Angie",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Thank Amber....I hate bullion but I always have around in case I'm in a pinch...LIKE NOW!!!!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " I do the same thing. Always have bouillion on hand.",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "human",
"value": " Bouillion is dried broth so it will work well. Just watch the total salt in the dish as bouillion tends to be saltier than broth.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Thanks for the tip Andy!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "human",
"value": " Yes, definitely take a little taste of the boullion before you add it - you may want to dilute it. Some brands can knock your socks off with the salt.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " Same here Angie, I always keep bouillion on hand just in case, and as Andy mentioned, definately watch the salt because bouillion is saltier than broth.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " The best part is that I always end up adding a little salt to my dish when eating it...too sweet otherwise. Maybe this will be the best method!!!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " I'm sure it will be just fine.\n\nI buy chicken broth at Sam's in 8-packs, so I don't run out. \n\nI also keep jarred Chicken base on hand. It lasts forever, and I like it better than bouillon cubes. It is quite salty, though, so I don't add any salt at all until I see how it tastes.\nThis is just for future reference...you might want to give it a try.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " I chime in with the boullion (not cubes, in a jar) people. Yes, it is too salty. Just take that into consideration. Sure it would be nie if we all had home made beef and chicken stock in the freezer. But gee, we live in the real world here. I have more stock in the freezer than most people (right now a quart of beef and a quart of spicy chicken), but even so, sometimes you need a cup of broth/stock (for me at least once or twice a week) and that isn't going to happen unless you keep something easy to use on hand.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " When I make stock, I'll fill a quart or so to use when I make soup & will need a quantity like that, but at the same time I also fill a couple of ice cube trays that I keep specifically for that purpose. When they're frozen solid I then punch them out & store them in a plastic Ziplock bag. Each cube equals approximately 1/8 of a cup, which makes it extremely handy to add whatever small amounts recipes other than soup call for.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " When I don't have homemade stock on hand, I use either canned broth or bases. You can buy beef, chicken, vegetable, etc. bases that keep in the fridge for a long time. They are similar to bouillion except they are in paste form and contain a lot less salt than bouillion.\n\nPenzey's carries them. Also look for Minor's in your supermarket or warehouse club.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Edible lotus",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'd appreciate any information about edible lotus plants - particularly botanical names, cultivation, parts edible and how used, harvesting, medicinal uses etc. Thanks.",
"loss": false,
"prefix": "daisy:"
},
{
"from": "gpt",
"value": " I think that Renkon refers to the lotus root in Japanese cooking....never tried cooking it myself. I think you can get it canned as well as fresh.\n\nSorry I cant be more help!",
"loss": true,
"prefix": "Little Miss J:"
},
{
"from": "human",
"value": " You can find a basic overview at: http://asiafood.org/glossary_2.cfm\n\nThe first time I encountered this plant was at a local Korean restaurant where a buddy of mine from work and I used to go to lunch. I wanted to know what it was, and so I asked the very brash, but somehow still likeable Korean waitress. (Who barely spoke English.)\n\nPointing to it, I asked \"What is this?\" She shrugged, and said \"Root.\" I pressed \"Yes, but what kind of root?\" She glared at me for a moment, then repeated \"ROOT!\" at a much louder volume, and with that whirled and stalked off. \n\nI only discovered what it was when I happened across a frozen bag containing slices of it with its distinctive holes in the local Costco. \n\nKelly",
"loss": true,
"prefix": "KellyM:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Preventing tears when chopping onions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " According to a Burmese acquaintance, her trick to prevent crying when chopping onions is to lay out a generous amount of salt (she uses rock salt) on a saucer beside the chopping board. She says this greatly reduces the prickly sensation on the eyes. (She said this is Asian conventional wisdom. I've never heard of it.)\n\nI haven't tried it as I normally have my contact lenses on. Anyone care to try this out?",
"loss": false,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " I just chop them as fast as I can.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Seriously now... wear goggles if it is that big of a problem.... that's what Alton Brown does.\n\nAnother old wives tale is to hold a stick match or two in your mouth while chopping, or you could get a blitzhacker and do it under plastic, etc.\n\nThe tears come from the sulpheric acid formed when the moisture in your eyes reacts with the sulphur in the onions. Get low sulphur onions.",
"loss": true,
"prefix": "Hopz:"
},
{
"from": "gpt",
"value": " Cold onion and a sharp knife does the trick for me.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " No disrespect intended to the Asian community, but I can't see how a saucer of salt would have a benefit with onion tears.\n\nFumes rising from the onion and reacting with the moisture in your eyes is how it happens. Older onions give off more fumes than fresher onions. You can't really stop the fumes from leaving the onion(you can slow them down a little). You can stop them from reaching your eyes. The goggles are a solution, as is a fan blowing across the cutting board and blowing any fumes away from your eyes. \n\nBoth of those solutions are too much of a bother for me.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tCold onion and a sharp knife does the trick for me.\n\t\t\n\n\n\nThat's what I do.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " I weep buckets with onions, my husband finds it hilarous. If I can and its for company I slice them before sorting out my make up, other wise its the hand blitzer and open windows, and if all else fails I flutter my lashes at my husband LOL",
"loss": true,
"prefix": "lulu:"
},
{
"from": "gpt",
"value": " There was a thread about that not so long ago. \n\nSharp clean knife, running water, that's all.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " I keep the range fan on while chopping and run water from the tap. I guess that kind of makes sense, giving the fumes another water source to react with. --who knows!",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " The thing that does work is to peel the onion an split it into half. Take the halves and throw it into cold water. Leave them in the water for 15-20 minutes. Take it out and cut it. The gases which cause teary eyes are greatly reduced by following the soaking process.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "human",
"value": " CharlieD said:\n\t\t\t\n\t\t\n\n\n\t\t\tThere was a thread about that not so long ago. \n\nSharp clean knife, running water, that's all.\n\t\t\n\n\n\nRunning water option is out here in South East England.....we have a very serious water shortage. Here in London they are talking about having standpipes in the street and have sent letters to us all asking us to forgo baths, turn the tap off hen be bruh our teeth and only flush if we really need to!!!",
"loss": true,
"prefix": "lulu:"
},
{
"from": "gpt",
"value": " Hopz said:\n\t\t\t\n\t\t\n\n\n\t\t\tSeriously now... wear goggles if it is that big of a problem.... that's what Alton Brown does.\n\nAnother old wives tale is to hold a stick match or two in your mouth while chopping, or you could get a blitzhacker and do it under plastic, etc.\n\nThe tears come from the sulpheric acid formed when the moisture in your eyes reacts with the sulphur in the onions. Get low sulphur onions.\n\t\t\n\n\n \nI wear my sun shades!!",
"loss": true,
"prefix": "sattie:"
},
{
"from": "human",
"value": " I've tried the match in the teeth thing...worked pretty well (if I lit the match and blew it out first, of course).\n\nDidn't eliminate, but certainly reduced.",
"loss": true,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " Also, don't inhale through your nose. That speeds up the tearing process.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " SUCK IT UP!!!\n\nThat's what I say to do when cutting onions! Less talk, less cry, more cut! Get on with it and get it over with.\n\nI just cut a yellow onion this morning that was fairly strong. It didn't bring me to tears, but it was strong enough that I know people that it would have sent to tears. Doesn't help that the knives in my kitchen are older and not well sharpened. See my posts elsewhere about desiring new cultlery.",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " Dog, forget new cutlery, you'll ruin it; start with sharpening the one you have now. When we see that you take good care of your existing cutlery then maybe will give you permission to get the new one",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Hopz said:\n\t\t\t\n\t\t\n\n\n\t\t\tSeriously now... wear goggles if it is that big of a problem.... that's what Alton Brown does.\n\nAnother old wives tale is to hold a stick match or two in your mouth while chopping, or you could get a blitzhacker and do it under plastic, etc.\n\nThe tears come from the sulpheric acid formed when the moisture in your eyes reacts with the sulphur in the onions. Get low sulphur onions.\n\t\t\n\n\n \nYup... the googles thing is the only \"trick\" that works because it totally prevents the sulphur from getting in your eyes and creating that acid burn. \n\nI've heard of so many \"tricks\", from holding a slice of frozen bread in your teeth (haha!), to having a lit candle nearby, and so forth.\n\nIf I'm in a hurry I've chopped them under water before. Thats another sure way to prevent onions tears. I only do this when I'm using your basic white/yellow onion and dont mind if a bit of the strong flavour is washed away.",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " Yep I've heard to run the onion under water before slicing, which seems to work for me.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " have a good ventilator fan...no more tears",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " COld onion sharp knife.\n\nA sharp knife is the most important as it causes the least damage to the cells, allowing the least sulfuric compounds to leach out.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Storing garlic",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi,\n\nI've read a lot about not storing garlic in olive oil because of the possibility of botulism but most of it appears to refer to raw garlic. I've boiled a half pound of cloves in hot oil till they became soft and just lightly browned around the edges, about 30 minutes. Does this run the same risk or can it be safely stored in the fridge for a few months?\n\nThanks,\nChris",
"loss": false,
"prefix": "Chris1967:"
},
{
"from": "gpt",
"value": " Just bottle in sterile cans. I do it with eshallots and garlic...basically a confit. Stored in its own oil, you should be good to go. Only on a very rare ocassion, have I opened some and seen a film/\"mold?\". But I am sure that is because of the air that was left in.",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "human",
"value": " I'm not looking to store in a \"preserve\" type of condition, I just wanted to have cloves available for whenever I'm cooking and want to pluck one or two out of the jar to use for steak, sauce etc. When I buy whole cloves, I never end up using all of them before they start to sprout or dry up. Just wanted to extend their life and make some flavored oil at the same time. I bought a flat of fresh, peeled whole cloves and decided to try this.\n\nChris",
"loss": true,
"prefix": "Chris1967:"
},
{
"from": "gpt",
"value": " Instead of boiling, \"roast\"/fry them in oil, just till tender, and then bottle. pack the cloves with just enough oil to cover and can. The left over oil is an ideal infussed medium for all your searing needs and then some. All you have to do for use then is pull what you need, mash/slice/dice accordingly, and use like you would the raw whole clove.\n\nBy boiling, you are allowing water to get into the product, allowing spoilage(or souring). By simmering in oil, oil will permeate the pores, and preserve from within.",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "human",
"value": " umm..perhaps you didn't read my post thoroughly..I did boil them in oil",
"loss": true,
"prefix": "Chris1967:"
},
{
"from": "gpt",
"value": " You're right, sorry. then a short, sweet answer is...no. You can store away.",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "human",
"value": " Better safe than sorry Chris ... divide it up into convenient size portions and freeze it until ready to use. Only keep it in the refrigerator for about a week.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Although the botulism toxin can be destroyed by boiling, the spores are heat resistant and require much higher heat – such as might be created in a pressure cooker at home – to be completely destroyed. \n\nRoasting doesn't make oil in garlic safe.\n\nRefrigerate and use within 10 days or so, or you risk botulism poisoning. Or freeze.\n\nYour best bet is to acidify if you want to use oil for longer term storage.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Garlic is cheap, the oil you store it in probably costs as much as the garlic itself, just buy it as you need it and that way it will be the freshest.",
"loss": true,
"prefix": "Chef_Jimmy:"
},
{
"from": "gpt",
"value": " Or you can get a jar of minced garlic that is already crushed for you. \n\nI must admit, I use it for basically every recipe that calls for crushed garlic. I buy fresh for special occasions, or when a recipe requires sliced cloves. \n\nIt may be seen as blasphemy by some, but it's good for everyday!",
"loss": true,
"prefix": "Aquarius:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chilled cherry soup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " The first cherries from Turkey are now in the shops and markets here... I got pounds and pounds of them, and found that some are getting a little too ripe, so I am making chilled cherry soup - just so I don't waste any of the delicious fruits! The Italian ones will be here any tick of the clock.. YUM - then the English ones. Can you tell I LOVE cherries? But, for medical reasons, I can only eat a handful at a time \n\n300g dark red cherries, stoned\n200ml stock syrup \nzest of one lemon\n3-4 leaves fresh lemon balm\nTo make stock syrup, slowly dissolve 250g caster sugar in 500ml water. When clear, add the zest and simmer for 5 minutes, then cool. Reserve half the cherries, and cut them in half if large. Roughly chop the rest. Bring the stock syrup to the boil and add the chopped cherries and lemon balm leaves. Remove from the heat and leave to infuse for about 15 minutes, then remove the lemon balm.\nBlitz the fruit and syrup mixture in a food processor or blender until smooth, then pass through sieve into a bowl, rubbing through with the back of a ladle. Chill the soup.",
"loss": false,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Ishbel,\n\nWill regular sugar work? And what about frozen cherries? This sounds great as cherries are coming here via Ubekhistan as well and raspberries following them.",
"loss": true,
"prefix": "expatgirl:"
},
{
"from": "human",
"value": " I think it would work, but I've never used granulated sugar in a syrup. I've never used frozen cherries for this, but I suppose it would work.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " I would say frozen cherries would work quite well simply because you are pureeing the soup so the softer texture of frozen cherries would not matter.\n\n\n\n\n\t\t\tWill regular sugar work?\n\t\t\n\n\n\nDepends what you mean by regular sugar. Does regular mean regular white sugar? Or does it mean raw sugar? But then again sugar, for all intents and purposes, is sugar when making a syrup (not counting brown sugar or icing sugar).",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " I make syrups with granulated sugar all the time. It works just fine. The only difference is the size of the sugar crystals. Since you're simmering it for 5 minutes, the sugar will dissolve with no problem at all.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " This would be good for my friend who has gout. He's having problems with his diet, and I read that cherries are good for that.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " This looks like a winner; thank you Ishbel!!! Cherries are also good for arthritis.",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "gpt",
"value": " Sounds beautiful Ish, I've a similar recipe that omits the lemon balm and uses mint as well as soom light cream. \n\n(My favourite way of serving cheery soup is as breakfast on hot summer mornings )",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " Two of my flower beds are INFESTED with lemon balm....! I use it to flavour salad bowls - just rub the bowl before adding leaves etc... I use it to flavour sponge cakes (learned that in Greece), I use it to infuse in Pimms.... Lots of uses... but HATE the way it invades my garden.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " This looks absolutely wonderful. I think I'm gonna have to make some of this. I might also add some ruhbarb into the mix, jsut for grins, but maybe not. This looks good just as is. Thanks.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " As a variation to Ishbel's recipe, I thought I might post a recipe for cherry soup that I have.\n\nI found that you could serve this both as an entree or a dessert depending on how much sugar you use and by using different types of wine. You could use perhaps a rose when serving it as a dessert and perhaps something a bit more gutsy and tannic when serving it as an entree.\n\nCherry Soup\n\n500g stoned cherries\n2 cups red wine\n2 cups water\n1/4 cup sugar\n1 tbsp lemon juice\n1/2 tsp grated lemon rind\n2 tsp cornflour\n\nCombine cherries with red wine, water, sugar, lemon juice and rind. Simmer, in an enamel or glass saucepan until cherries are soft. Blend or puree.\n\nMix cornflour with a little cooled syrup and cook again, to thicken slightly for 2 or 3 minutes.\n\nServe hot or cold with fresh or sour cream.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " I love the smell of lemon balm and rubbing your salad bowl with it is a wonderful idea!!! Glad to know that the consensus is you can use regular sugar. Thanks a for a yummy sounding hot weather soup!",
"loss": true,
"prefix": "expatgirl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking brats in the oven",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Cooking bratwurst in the oven\n\nDoes anyone know of a recipe for cooking bratwurst in the oven? I have seen the recipe somewhere and now I can't find it. Thanks for any help. JoAnn L.",
"loss": false,
"prefix": "JoAnn L.:"
},
{
"from": "gpt",
"value": " Hahahaaaaaaaaaaa. Now, I KNOW that children can be a pain, but that doesn't mean you can put them in an oven...",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Ishbel said:\n\t\t\t\n\t\t\n\n\n\t\t\tHahahaaaaaaaaaaa. Now, I KNOW that children can be a pain, but that doesn't mean you can put them in an oven... \n\n\n\n \n\nA Scots tradition, I presume?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Not at all! I'm merely questioning whether ANY child should be put in an oven",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Ishbel said:\n\t\t\t\n\t\t\n\n\n\t\t\tNot at all! I'm merely questioning whether ANY child should be put in an oven\n\n\n\nLOL! This is the kind of brat (sounds like brot) they mean, Ishbel:",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " Giggle",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "human",
"value": " MJ - I knew what it was, but couldn't resist the temptation......",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " For some reason, this question made me think of Hansel & Gretel.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "human",
"value": " Caine said:\n\t\t\t\n\t\t\n\n\n\t\t\tFor some reason, this question made me think of Hansel & Gretel.\n\t\t\n\n\n\nMy thought, too, Caine. \n\nJoAnn, I would lay them out on a foil covered baking sheet along with some thinly sliced onions and peppers, maybe even a few potatoes. Toss all with olive oil, season vegies with salt and pepper, and roast at about 375 degrees until tender, turning about halfway through. \n\nMy husband often cooks them in a skillet, along with the onions and peppers, and that's very good too. Once they are nicely browned, he dumps in part of a beer, puts on a lid, and let's it all steam a few minutes. Yum!",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I hate to do this, but it does give new meaning to the dish Tater Tots.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " You guys are great. I never gave it a thought about the spelling. I will have to be more careful. The right spelling of course is Bratwurst. Thanks for a good laugh. JoAnn L.",
"loss": true,
"prefix": "JoAnn L.:"
},
{
"from": "gpt",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tI hate to do this, but it does give new meaning to the dish Tater Tots.\n\t\t\n\n\n\nAunt Dot!",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tI hate to do this, but it does give new meaning to the dish Tater Tots.\n\t\t\n\n\n lm*o.... \n\nI found this at over at the Johnsonville.com Site\n\n\n\n\nINDOOR BROILING\n\nPlace links on broiler rack at least 7-9 inches below heating element and broil until golden brown (about 10-12 minutes each side). Serve and enjoy!\n\t\t\n\n\n \nhttp://www.johnsonville.com/siteconf.nsf/Lkp/cookingDirections_freshGrilling.html",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " And, when the little tikes are good, they get a brat hot tub \n\nhttp://www.johnsonville.com/SiteConf.nsf/LkpAll/theArtOfGrillingLanding.html\n\n(There are some great recipes there. )",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " MJ, we must have posted at the same time. \n\nThat was one ugly old grille.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " mish said:\n\t\t\t\n\t\t\n\n\n\t\t\tMJ, we must have posted at the same time. \n\n\n\nYep, and thanks for that recipe link! My mouth is watering over that Reuben Brat recipe...",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " Oh, dear. I think I know a few who should spend some time in the oven! Around here everyone calls them brats and spells it that way, but when they refer to children it is pronounced differently.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " The 'Other' Brat",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " MJ said:\n\t\t\t\n\t\t\n\n\n\t\t\tYep, and thanks for that recipe link! My mouth is watering over that Reuben Brat recipe...\n\n\n\n \nYou're welcome, MJ. YUM! Reuben Brats. \n\nJoAnne, I've never made brats in the oven. Instead, I cook them on an indoor grille -- the beer/cheese flavor brats with potatoes O'Brien (or hash browns), onions, green peppers and some worcestershire sauce. Add some shredded cheddar, close the lid till the cheese melts, put the brats, onions, peppers on a bun, with mustard and extra shredded cheddar and the hash browns on the side with ketchup. Mmmmmm.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Your recipe sounds wonderful. Can't wait to try it. Thanks. JoAnn L.",
"loss": true,
"prefix": "JoAnn L.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Whats your favorite side dish?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I absolutely love roasted asparagus with EVOO, garlic, S & P and Peaches & Cream Corn on the Cob.......when they are in season. I can eat these 2 till I'm almost sick to my stomach from fullness",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " SizzlininIN said:\n\t\t\t\n\t\t\n\n\n\t\t\tI absolutely love roasted asparagus with EVOO, garlic, S & P and Peaches & Cream Corn on the Cob.......when they are in season. I can eat these 2 till I'm almost sick to my stomach from fullness \n\n\n\n \nSauteed mushrooms.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " It depends on what the main meal is - I like, no love, creamy and/or cheesy potatoes as well as vegetables as well as I like steamed veggies - especially asparagus and artichokes. Tomatoes with mozzarella and basil is a favorite of mine, too.",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\tSauteed mushrooms. \n\t\t\n\n\n \nOhhhh I love these too. I haven't found a mushroom I don't like. \n\nMichelemarie......I haven't tried the Tom/Moz/Basil combination yet. However, I am def. planning on trying this with my tomatoes I have growing.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " I love roasted squash,aspargus,peppers, combo...",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Fresh green beans cooked with lots of choppped onion, pepper, and bacon until they are limp. I can almost skip everything else.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " I love roasted vegetables of any type it seems...roma tomatoes with basil and garlic, asparagus, squash, potatoes, leeks, fennel etc etc\n\nCheesey things too\n\nand dark sauteed greens with bacon and garlic\n\nand beans of any type\n\nand...we call them sides why??",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " Robo410 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI love roated vegetables of any type it seems...roma tomatoes with basil and garlic, asparagus, squash, potatoes, leeks, fennel etc etc\n\nCheesey things too\n\nand dark sauteed greens with bacon and garlic\n\nand beans of any type\n\nand...we call them sides why??\n\t\t\n\n\n \nI'd say because the meat is center stage and all the other fixings are put to the side ???????????",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " My favorite side dish is potatoes...fixed any way. Last night, my husband took leftover baked potatoes, cut them into wedges, and fried in olive oil until crusty and crispy. They are so good!\nBaked, mashed, fried, braised, oven roasted, scalloped...you name it. \nI never met a potato I didn't like.\n\nWell, I actually did once. I had some scalloped \"Italian\" potatoes in a restaurant that had fennel in them, and that anise flavor is something I find quite unpleasant.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " There are so many to choose a favorite, but since it is getting almost to that time of year will go with baked stuffed zucchini.\n\nFor this like oversized zucchini, the ones you usually don't want because they are too large. The small ones just do not work here.\n\nHalve the long way and scoop out most of the pulp. Reserve the shell.\n\nSautee onions, peppers, the pulp with diced jalapenos (or any hot pepper) and some garlic, add bread crumbs (seasoned is fine). Add some eggs to bind and hot pepper sauce, black pepper, and other spices as you will, depending upon the bread crumbs used and your preference. Add a bunch of grated Parmesan, stuff back into the zucchs, top with some more cheese and a splash of hot sauce if you want, and bake.\n\nThe hot stuff can be varied according to your taste. We like a zing, but made the way we do it is not what we would call hot at all. And we are not chile heads, believe me.\n\nWe do not usually add salt, the hot sauce usually provides plenty for us. \nBut always give the stuffing a taste before cooking to check for seasoning (can do it before adding the raw egg if you prefer).\n\nUsually just wing the amounts, depending upon the size of the zucchs and the amount of water produced.\n\nThe stuffing should be about the consistency of that you would stuff into the turkey.\n\nIf we can get 8 inch zucchinis, or larger, will make them, cut the halves into halves again (one quater of a zuchh) and serve as the main dish maybe with a tomato salad as a side.\n\nA side as a main dish with another side.\n\nSomething we look forward to each year.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " Any kind of potatoe is my favorite side dish. I love mashed potatos and gravy,cheesie potatoes are great. Fried potatoes, baked potatoes.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "gpt",
"value": " Mashed Potato, any day.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tThere are so many to choose a favorite, but since it is getting almost to that time of year will go with baked stuffed zucchini.\n\nFor this like oversized zucchini, the ones you usually don't want because they are too large. The small ones just do not work here.\n\nHalve the long way and scoop out most of the pulp. Reserve the shell.\n\nSautee onions, peppers, the pulp with diced jalapenos (or any hot pepper) and some garlic, add bread crumbs (seasoned is fine). Add some eggs to bind and hot pepper sauce, black pepper, and other spices as you will, depending upon the bread crumbs used and your preference. Add a bunch of grated Parmesan, stuff back into the zucchs, top with some more cheese and a splash of hot sauce if you want, and bake.\n\nThe hot stuff can be varied according to your taste. We like a zing, but made the way we do it is not what we would call hot at all. And we are not chile heads, believe me.\n\nWe do not usually add salt, the hot sauce usually provides plenty for us. \nBut always give the stuffing a taste before cooking to check for seasoning (can do it before adding the raw egg if you prefer).\n\nUsually just wing the amounts, depending upon the size of the zucchs and the amount of water produced.\n\nThe stuffing should be about the consistency of that you would stuff into the turkey.\n\nThis sounds wonderful auntdot......we'll def. be trying these this season....thanks!\n\nIf we can get 8 inch zucchinis, or larger, will make them, cut the halves into halves again (one quater of a zuchh) and serve as the main dish maybe with a tomato salad as a side.\n\nA side as a main dish with another side.\n\nSomething we look forward to each year.\n\t\t\n\n\n \nThese sound wonderful auntdot! We'll def. be trying them this season.....thanks!!!",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " So very hard to pick just one! But I'd say that really well made duchess potates are pretty high up on my list. Brown sugar carrots are also wonderful, as is homemade apple sauce.",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How does an oven cook food?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How does an electric oven cook food?\n \nObviously if I put meat and vegetables in a casserole with a lid, the food inside is heated and cooks by simple heat.\n \nObviously, if I put meat on a BBQ or under the grill (broiler) the meat is heated and cooked by radiated energy.\n \nBut if I put a leg of lamb into an oven how much is it cooked by the hot air inside the oven and how much by radiated heat? \n \nAnd what is the effect on pastry? Is it cooked in an oven by just plain hot air or is there some radiated heat as well? What causes the pastry to burn? Excess heat? Prolonged heat? Radiated heat?\n \nWhat effect does the circulating fan have?",
"loss": false,
"prefix": "advoca:"
},
{
"from": "gpt",
"value": " But if I put a leg of lamb into an oven how much is it cooked by the hot air inside the oven and how much by radiated heat?\n\t\t\n\n\nI would say that the amount of radiated heat in an oven depends on the nature of the oven. In the case of an electric oven, as you have brought up, it would depend if the heating element is covered or not (or placed inside a compartment seperate to the main body of the oven). If it is covered then I would say that the heating of the air would be responsible for nearly all of the cooking process. If the element was uncovered, then it would probably be a combination of both hot air and radiated heat.\n\nI know one oven-manufacturer has come up with a type of oven that cooks food by primarily using light, rather than relying on heated air. However it actually seems that it is largely bogus, I just found this Light Oven.\n\n\n\n\n\t\t\tAnd what is the effect on pastry? Is it cooked in an oven by just plain hot air or is there some radiated heat as well? What causes the pastry to burn? Excess heat? Prolonged heat? Radiated heat?\n\t\t\n\n\nPastry is no different to any other foodstuff being cooked in an oven, whether it is being cooked by radiated heat or hot air. What causes pastry to burn would probably be the removal of too much moisture through evaporation. Once enough moisture is gone I'm guessing the pastry has no further way to remove heat (the evaporating water would carry heat away, cooling the pastry) so the burning begins. In this case it is a combination of two factors; heat and time. The amount of time the pastry (or any food for that matter) spends in the oven must be in correlation with the amount of heat being used.\n\n\n\n\n\t\t\tWhat effect does the circulating fan have?\n\t\t\n\n\nNot all ovens have this fan. Those that do are called fan-forced or convection ovens. This fan is responsible for circulating the hot air inside the oven to distribute it evenly throughout the whole oven. This prevents hot air simply rising and sitting at the top of the oven. Often you can reduce the temperature and cooking times when using a convection oven when compared to a conventional oven.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " Grilling and broiling are direct heat cooking methods, that is they cook almost entirely by radiant heat.\n\nBaking and roasting are indirect heating methods that rely entirely or almost entirely on convection currents in the oven to do the cooking. When the heating element gives off heat, the air nearest the element gets very hot and rises toward the top of the oven. That's a convection current. as it rises, it gives off heat to the cooler surrounding air. This hot air transfers heat to the food, raising its temperature and causing it to cook. \n\nThe fan in a convection oven circulates the air in the oven and causing the temperature of the air to remain more uniform, resulting in faster and more even cooking.\n\nWhat causes a baked good to burn is an excessive increase in temperature. Bottoms of foods burn because the baking pan heats up and transfers heat to the food, increasing its temperature and causing it to burn.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Many thanks, all, for your info. Much appreciated.\n\nBut, a final question. When should I use the fan?",
"loss": true,
"prefix": "advoca:"
},
{
"from": "human",
"value": " From what I've read, a fan works best with baked goods. Cakes, cookies and such seem to benefit more from a convection fan than, say, a roast lamb or chicken.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " You can use it with everything without fail however as Andy M mentioned, it does work better with some things. He is spot on with baked goods benefiting, however puff pastry really benefits from using a convection oven.",
"loss": true,
"prefix": "Haggis:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Substitutes!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am going to make sesame chicken today, for the first time.\n\nThe recipe calls for light soy sauce and dark soy sauce, and chili paste.\n\nI don't have the dark soy sauce or the chili paste. Can I use something else to substitute or do I have to send hubby to the store?",
"loss": false,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " This is a fantastic food substitutions site!\n\nhttp://www.recipetips.com/kitchen-tips/t-1-200/food-substitutions.asp\n\n(your chili paste sub is near the bottom, under misc)\nas for the soy sauce, use what you have - I'd think it would be just fine.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " WONDERFUL! Thank you!",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " Didn't I already give someone here a substitute for chili garlic sauce?\n\nFor each TBS of chili garlic sauce, use 1 TBS ketchup or tomato paste, 1 tsp crushed red pepper flakes, and 1/2 tsp finely minced garlic clove, granulated garlic, or garlic powder.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "human",
"value": " DO NOT use that chart's substitution for chili sauce. That's a sub for the ketchup-style chcil sauce, like Heinz that you put on top of meat loaf. \n\nIt's not a sub for asian chili paste which is an entirely different thing. Caine's looks much better.\n\nAlso, light soy sauce and dark soy sauce taste quite different.\n\nDark has molasses added. So for every T of dark called for, I'd add about 1t molasses or brown sugar.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\t...Also, light soy sauce and dark soy sauce taste quite different.\n\nDark has molasses added. So for every T of dark called for, I'd add about 1t molasses or brown sugar.\n\t\t\n\n\n \n\nThanks, Jen! I didn't know that.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A Pinch Of This",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What are the measurements they used in the old days. On the Beverly Hillbellies Granny was measuring by Pinchs, Bits, Tads, etc. and they tried to figure out the equivalents.\n I have figured that a pinch is what you can hold between 2 fingers and 2 pinchs is 1/4 teaspoon, and a tad is what fills up the hollow between the creases formed in your palm when you bring your fingers together which is about 1/4 teaspoon.\n How accurate am I and what are the old measurements in Teaspoons, Tablespoons and Cups?",
"loss": false,
"prefix": "Timeloyd:"
},
{
"from": "gpt",
"value": " Here's a bit of information I found on the topic for you:\nMiscellaneous Measures\n\n\nAt times a recipe will call for a quantity that is not a standard measurement, such as pinch, dash, jigger, scant or heaping. Measurements of this type can be confusing as to the exact quantity to use. The descriptions below may help when these measurements are called for in a recipe.Pinch - A measurement used on dry ingredients that is the amount you can pinch between your forefinger and thumb. It is less than a dash and equivalent to approximately 1/16 teaspoon.\nDash - A small amount of an ingredient equivalent to over 1/16 teaspoon but less than 1/8 teaspoon when measuring dry ingredients. A dash used to measure liquid ingredients equals approximately 3 drops.\nJigger - A measurement equivalent to 3 tablespoons or 1 ½ fluid ounces.\nScant - A scant measurement indicates that you should use slightly less than the actual measure.\nHeaping - A term, used when measuring dry ingredients, indicating that enough ingredient should be added in the measure so that it heaps over the rim of the measuring cup or spoon.\n\n \nHere's the full page, if you'd like more:\n\nhttp://www.recipetips.com/kitchen-tips/t-7-584/measuring-tips.asp",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Salmonella infection from produce on the rise",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Salmonella from lettuce and other produce is on the rise\n\nThe FDA says you now may be more likely to contract salmonella from produce than poultry.",
"loss": false,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Great another thing to worry about!",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " How to counter it, then? Wash the vegetables in very hot water?\n\nI had this infection once, and it was awful, I was hospitilized for five days. I got it from chicken in a school cafeteria.\n\nI knew you could get it by foods other than poultry and eggs, but I didn't think it was quite this common. Thanks for the info.",
"loss": true,
"prefix": "Horab:"
},
{
"from": "gpt",
"value": " My question exactly Horab? Do we boil everything before we eat it? I wonder if the fruit and veggie spray cleaner I see in the produce section helps - does anyone know?\n\nI do remember reading to wash the outside of any veggie or fruit - even if you are not eating the outside of it - because the knife could come in contact with bacteria and then be tracked through the inside of the fruit (I think the article was talking about a melon).",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "human",
"value": " This is from an Australian information source:\n\n\"Salmonella \nThe bacterium Salmonella is a common cause of food-poisoning. There are more than 2000 different strains of Salmonella. Salmonella are found in the faeces of infected animals. A new species, Salmonella enteritidis, can infect the ovaries of chickens and contaminate the eggs inside the shells. Symptoms of salmonellosis, the disease caused by Salmonella poisoning, include stomach pain, diarrhoea, chills, fever or headache. Most people feel better within 3-5 days, but data from the United States suggest that two people die out of every 1000 reported cases of salmonellosis. Typhoid, a disease no longer common in Australia, is caused by a strain of Salmonella.\"\n\nUnfortunately, my SIL was one of these statistics - she died of salmonella contracted through eating infected produce from a restaurant.....",
"loss": true,
"prefix": "auzzi:"
},
{
"from": "gpt",
"value": " Auzzi - I'm so sorry to hear that. My heart goes out to you.",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "human",
"value": " What a terrible statistic, I am so sorry about your SIL.\n\nMichelemarie, you can wash your produce with dishsoap and cold water. It will get rid of most of the bacteria on them. DON'T forget that bananas and melons need to be washed as well. \n\nThey have some special spray you can buy to wash your produce, but soap is soap. Just make sure you rinse well.",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Beef Marinated but now I don't know what to do...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've marinated some beef overnight in Indian Spices, Chillies and Natural Yoghurt overnight but I don't know how to cook it or what to do with it :S Please help soon because there's a lot of it and I don't want to waste it...",
"loss": false,
"prefix": "soumya86:"
},
{
"from": "gpt",
"value": " Grill, broil or pan fry it. Serve it over rice.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " *lol*\njust fry from all sides until brown and then put it in the oven, I would suggest about 250°F and let it there for about 4hours....\ndo you have a meat thermometer? Make sure about the right inside temperature, wich is about 60°C...",
"loss": true,
"prefix": "cara:"
},
{
"from": "gpt",
"value": " sorry I'm a n00b at cooking (what do you expect from a student).\n\n4hours?!?!?!!? I don't have that time lol.\n\nWhats broiling?",
"loss": true,
"prefix": "soumya86:"
},
{
"from": "human",
"value": " soumya86 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI've marinated some beef overnight in Indian Spices, Chillies and Natural Yoghurt overnight but I don't know how to cook it or what to do with it :S Please help soon because there's a lot of it and I don't want to waste it...\n\t\t\n\n\n \nIt would be necessary for us to know what cut of meat you have in order to better give you advice. What size is it and how thick are the pieces?",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "gpt",
"value": " oh the beef is very thin i don't know where the packet is but it said \"frying steak\" or something. and I cut it into little pieces",
"loss": true,
"prefix": "soumya86:"
},
{
"from": "human",
"value": " okay... so no roast ;o)\njust put into the hot pan and fry until everything is golden brown an well done..\nserve with rice and some veggies or whatever you like ;o)\n\nor fry the meat and add 2 green peperoni, 2 Tablesp. lemon juice and some nutmeg, reduce heat and let simmer for about 20min until it's dry\nmix with the rice and serve",
"loss": true,
"prefix": "cara:"
},
{
"from": "gpt",
"value": " Since you have already cut and marinaded the beef using Indian spices, and your heritage is Indian - why not just go ahead and make a beef curry dish? If you don't have a recipe for curry beef here are more than enough recipes to get you started.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I'd follow Cara's suggestion and sort of stirfry it. You could add a can of chopped tomatoes afterwards and simmer it for a while if you want a gravy. Then add some garam masala just before serving. Sprinkle with chopped coriander and voila!\n\nLet us know how it goes!",
"loss": true,
"prefix": "patch:"
},
{
"from": "gpt",
"value": " Thanks for the suggestions, I decided to go with Michaels idea, it was delicious mmmm",
"loss": true,
"prefix": "soumya86:"
},
{
"from": "human",
"value": " slice some onions in rings and fry them in some oil with ginger and garlic. Add the marinade and meat and pan fry it. Serve with rice.",
"loss": true,
"prefix": "vyapti:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Will whipping cream work?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello, I hope that someone can help me! I'm making chicken and dumplings and it calls for cream. Cream? It doesnt say what kind and all i could find in the store was whipping cream. Is that the right stuff? Any help is greatly appreciated. Thank you",
"loss": false,
"prefix": "patpreece:"
},
{
"from": "gpt",
"value": " Whipping cream should do the trick. Heavy cream would also work.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Even canned evaporated milk would work. Or half and half.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " YOu just do not want the one in the aerosol can of whipped cream that is for dessert.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "human",
"value": " Thank you all. The chicken and dumplings turned out great",
"loss": true,
"prefix": "patpreece:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Scacciata Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am looking for a basic, one layer TNT scacciata recipe. Anybody have one that isn't too labor intense? I surfed, but I really would like to find a TNT recipe if anyone has. I absolutely LOVE scacciata!!!!!",
"loss": false,
"prefix": "IcyMist:"
},
{
"from": "gpt",
"value": " The Scacciata that I know is two layered, with the crust both on the bottom and top. I haven't made it myself, but this recipe comes very close to what I know. If you can get a ready made bread dough, should be quite easy to make.\nHope this one helps...\n\nINGREDIENTS:\nAbout 800 g (2lb) fresh bread dough (either make your own or buy it from your baker)\n250 g (1/2lb) mild Caciocavallo or Provolone (mild), shredded\n100 g (3,5oz) fresh lard or good quality evoo\n75 g (2,5oz) salted anchovy filets, rinsed, pat dried \n3 ripe plum tomatoes, peeled, seeded, sliced\nAn onion, thinly sliced\n10 black olives, pitted and chopped\nSalt and pepper to taste\n\nPREPARATION:\nPreheat your oven to 190C°/375°F. \nBriefly knead the dough and divide it into two pieces, one somewhat larger than the other. \nRoll the larger one out and use it to line a pie pan/flat round form of about 25cm/10in. diameter. Arrange the cheese over the dough, followed by the tomatoes, anchovies, and olives. \nLay the sliced onion to cover the surface, sprinkle with half the lard/oil, and season lightly with salt and pepper. \nRoll out the second piece of dough and use it to cover the pie,sealing the edges with a fork so they stick. \nLightly coat top of the pie with the remaining lard/oil, make a few holes in the crust with a fork to let the steam escape, and bake the scacciata for about 40 minutes. Serve it hot.",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " That isn't anything like the recipe that I have had before, BUT it definitely looks good. TY very much I will be trying it out soon.",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "gpt",
"value": " Can you describe what type of pie you had as \"Scacciata\"? This is a traditional Sicilian recipe, but it is not unusual that a recipe is hugely modified into something else abroad, or the name gets adopted to something else. If you can explain what kind of your \"scacciata\" a bit more in detail, that may help finding what you are looking for...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Hmmm it is mostly a tomato sauce on one layer, with mushrooms, ground beef and a small amount of cheese. It is eaten cold. Not sure about spices and can't remember what else might be in it. I know I have a lousy memory.",
"loss": true,
"prefix": "IcyMist:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chilli paste substitute?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if a recipe calls for 1 tsb of chilli paste and you dont have any, can hot sauce be used and how much. thanks",
"loss": false,
"prefix": "bbqmania:"
},
{
"from": "gpt",
"value": " You can probably sub hot sauce one for one, depending on the hot sauce. Is this an Asian recipe?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Most Asian chile pastes have some garlic in them as well, so you might want to add some in addition to your hot pepper sauce.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " Thanks , yes this is a recipe for asian sesame chicken sauce.",
"loss": true,
"prefix": "bbqmania:"
},
{
"from": "human",
"value": " Garlic, oil, and a lot of chopped chiles. It would be better to make a paste of red pepper flakes.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " bbqmania said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks , yes this is a recipe for asian sesame chicken sauce.\n\t\t\n\n\n \nBreezy is right. Asian chili sauce often has garlic in it as well.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " My well-used Asian/Vietnamese cookbook (The Best of Vietnamese and Thai Cooking by Mai Pham) comments that ground chili paste ( known as tuong ot toi, sos prik) is made with coarsely ground red chilies (with seeds and all--the seeds are where the heat comes from), garlic, and salt packed in vinegar. The cookbook also comments that once opened and refrigerated that it will keep almost indefinitely. *** But in a pinch and the fact that you only need one teaspoon I would agree that a REALLY hot pepper sauce would do the trick. Good luck!",
"loss": true,
"prefix": "expatgirl:"
},
{
"from": "gpt",
"value": " Get a tablespoon of ketchup and add 1 tsp of crushed red pepper flakes and 1/2 tsp of granulated garlic or garlic powder.",
"loss": true,
"prefix": "Caine:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Summertime is Food Festival and Cookoff Time",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Last summer, SO and I had fun going to some BBQ and Chili festivals in New England. It's a nice day trip with good food and it's a foodie haven. \n\nHere are links to the International Chili Society's Chili Cookoffs page and the Kansas City BBQ Society's BBQ Cook offs.\n\nConsider attending one or more in your area. You'll have fun.",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy, and anyone else -\n\nI'll be competing at the Harpoon BBQ Contest in Windsor, VT on July 22 and 23. This is one of the biggest and best BBQ contests in New England.\n\nPlease stop by my site if you can make it. My team name is Back 40 BBQ. I would love to meet any DC contributors!\n\nHere is the New England BBQ Society's contest schedule for this year http://www.nebs.org/index.php?option=content&task=view&id=2&Itemid=\n\nLee",
"loss": true,
"prefix": "QSis:"
},
{
"from": "human",
"value": " Lee:\n\nWe went there last year and had a great time. We will try to get back there this year and stop in for a visit!",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Generic Or Brand?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was just curious and just wanted to do a survey on this,when shopping do you by generic, or brand name items?\nThanks for your input...",
"loss": false,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Hmmm....what if you purchase both?",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Within the past year, it was either the New York Times or the Washington Post food sections that did a survey about this.\n\nPersonally? Unless I've found otherwise that the store brand is inferior, I buy the store brand in frozen & canned vegetable goods. Mostly frozen vegetables; canned tomato products. Have never been disappointed.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " Are you talking about just food, or in general? For food and clothing, I only buy brand names 99% of the time, unless they are specialty or ethnic items which do not have a known brand name a lot of the times. For OTC stuff like Tylenol, Sudafed, etc., I'll buy the generic brands.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " So let me get this straight. You'll buy generic brands of drugs, but won't buy the store brand of let's say, canned diced tomatoes. \n\nInteresting - LOL!!!!!!!",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " I will usually try the generic of something if available - if it is not as good as what I usually buy - then I won't buy it again. I go both ways?",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "human",
"value": " BreezyCooking said:\n\t\t\t\n\t\t\n\n\n\t\t\tSo let me get this straight. You'll buy generic brands of drugs, but won't buy the store brand of let's say, canned diced tomatoes. \n\nInteresting - LOL!!!!!!!\n\t\t\n\n\n \nI only buy San Marzano tomatoes anyway. No store or even commerically produced can tomato can come close. Whether or not you buy the store brand Tylenol or not, they both contain 500 mg of acetaminophen either way.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " I buy both...\nSometimes brand name is cheaper, oddly enough, especially when sales and coupons go together. I have generic apple sauce in the fridge, but brand name cereal. But I get Cheerios in bulk, so I guess it doesn't really matter.\nI can't usually tell. I buy brand name frozen mixed berries but generic frozen strawberries because I just try to get the unsweetened ones.\nAnd some of the specialty stuff doesn't have generic, or at least not at my grocery store.",
"loss": true,
"prefix": "marmar:"
},
{
"from": "human",
"value": " Add me to those who buy both.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " I also buy both. It really depends what's on sale or if I have a coupon for certain items. In my neck of the woods, I've found that Giant store brand products from the Giant chain and America's Choice brand products from the Super Fresh chain are very good. After all, they don't make them. They're produced by the \"brand name\" companys and are marketed under private label in most cases. I do however really enjoy \"Boar's Head\" deli meats and will spend the extra $ for them.",
"loss": true,
"prefix": "JohnL:"
},
{
"from": "human",
"value": " I couldn't vote, because I do both. I buy a lot of generic things. For general purposes, flour is flour, sugar is sugar, etc. There are certain store brands that are very good...for instance, I have never been disappointed in Kroger Brand or Best Choice items. It really all depends on what you are cooking. \nIf you're making tuna casserole, a can of Best Choice Peas will fill the bill. If you want peas to go with your steak and baked potatoes, you need Le Seur. \nSome generic things are worth a try, even if you're not sure. For a while, one of our local markets had a \"bargain\" aisle. I bought some Polar brand crab claw meat there, for $1 a can, that was delicious. I tried some generic spaghetti sauce from the same aisle, thinking I could season it up, and ended up throwing it away the minute I tasted it. (Nasty!)\n\nIn regard to non-food items, once again, it depends on what I'm buying. Generic toilet tissue and paper towels are no bargain. Give me Charmin Ultra and Bounty all the way. The cheap aluminum foil isn't any good either. \nBut I always buy generic aspirin, acetaminiphen (Tylenol), and other medications all the time. You wouldn't believe how much cheaper the generic \"Clariton D\" is than the original product.\nUnlike foods, you can actually look at the packages on these things and compare the ingredients.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I buy both generic and brand name , so I couldnt vote either. Kimbaby, maybe you can change your poll to say \"both\" this way you will have a more accurate poll.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " I also buy both, but think that this, like all food-related topics, is always going to be a personal choice thing.\n\nFor instance, we buy all our paper towels & toilet paper of the Kirkland brand, which is CostCo's home brand. After using them over several years, buying any popular brand of the same is abysmal. Nothing comes even remotely close to Kirkland for quality. Bounty, Charmin, etc., are jokes - especially when you consider what they cost. \n\nI also do buy Italian-brand canned plum tomatoes for when I'm making sauce, but anyone's brand of diced tomatoes are fine for other recipes.\n\nThe only canned vegetables I ever buy are corn, artichoke hearts, & beans. Other vegetables are either bought fresh or frozen.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " I have to say I am on the same boat with some others. I mix and match. Somethings I have to have name brand. Like cool whip or cream of mushroom soup. Others things I don't care to much about like canned or frozen veggies or pasta.",
"loss": true,
"prefix": "katluvscake:"
},
{
"from": "human",
"value": " In Food: Name brands take 1st pick, 2nds go to house brands, grade B goes generic and must be labled so. \n\nIn drugs, the ingredients MUST be the same and supposedly our FDA maintains that safety measure. \n\nI agree with Iron CHef...I look for DOC San Marzano Tomatoes",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " I too am in the \"both\" camp. OTC meds are substantially cheaper than the name brand versions. On the other hand, For most cereals, canned goods, etc., there is virtually no difference between the generic and the popular food brands. Of course that isn't alwasy true. I have had generic canned green beans that contained bits of the stem. I've never had a name-brand can of green beans with anything other than what's supposed to be in it.\n\nAnd I prefer the no-name local beef to any of the store brands. It tastes better and is far cheeper.\n\nSeeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Both.....when it comes to cooking essentials (flour, sugar, butter, oil, eggs, spices) I buy generic. For meat, I try to buy all natural. For \"boxed\" mixes (cakes, helpers, etc) I get brand name. Drugs, generic except Tylenol. I get the Tylenol Rapid Release.\n\nDog food and treats? Name brand...all the way.\n\nPeanut butter? Name brand. Chocolate chips, well I have found that I like Nestles so much better than generic.\n\nPizza? Name brand.\n\nBread? What ever sounds good.\n\nChips? Name brand.",
"loss": true,
"prefix": "Angie:"
},
{
"from": "gpt",
"value": " I voted generic, but in fact I try generic, then decide if I like it or not, then decide. Having lived a multitude of places, you have to decide based on what the store you buy from carries. Generics can be less consistent than name brands. But I've bought expensive (relatively) whole canned green beans that had so many stems and strings they were inedible, but Publix brand was always consistently good and as slim and pretty as haricots vert. \n\nI find that for some reason ibuprofen is better name-brand. Aspirin seems the same. As I said, I try to go cheaper, but if it doesn't work for me, I buy the name brand.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " jkath -- I've been meaning to make an embroidery sampler for my old house, but hadn't found a saying that really inspired me. You've done it! Thanks!",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Another \"both\" here. Just depends on the quality....or what I'm using it for.",
"loss": true,
"prefix": "KAYLINDA:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO: A good use for saffron",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I finally did it! I got some saffron for the time. \n\nThe first thing I made was plain risotto with parmesan and saffron. I didn't much care for it, but, then again, I'm not a huge risotto fan. Then I made paella (the best way ever to eat scallops) and liked it. Then I made arroz con pollo and loved it.\n\nThe best I can tell, saffron is has hard-to-place flavor that adds a depth to the other flavors present. But, I'm not sure how much I like it. At $15/oz, I'd like to be sure. I have a few strands left and would like to try something new.\n\nSo here's my question, do any of you have any suggestions for my last dose of saffron?",
"loss": false,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " Hmmm, any dish you'd put safflower or turmeric in, then there's Morroccan, Indian, Arabic dishes it'd go well in.\n\nIt is expensive, yeah, I usually use it as a food coloring, saffron's got that yellow-orangish thing going for it. Rice?",
"loss": true,
"prefix": "Horab:"
},
{
"from": "human",
"value": " The May issue of Cooking Light magazine has a recipe for Zucchini Ribbons with Safron Couscous that I bet you would like.\n\nCheck your PMs",
"loss": true,
"prefix": "Caine:"
},
{
"from": "gpt",
"value": " Saffron Recipe\n\nI wanted to give you the recipe from The Caspian Cafe, they have the most wonderful dishes there, but I found this recipe from:\nThe Sephardic Kitchen\nby Rabbi Robert Sternberg\nHarperCollins Publishers\nSept. 25, 1996\n$30.00/hardcover\nReprinted by permission.\n \nBraised Chicken with Tomatoes and Honey\n\nThis dish is a specialty of the Moroccan Jews. The sweetness of the honey and the cinnamon strengthens the heady aroma of the saffron, which colors the sauce bright orange rather than red like the tomatoes. I use skinless, boneless chicken breasts rather than a whole chicken in this recipe, which is nontraditional. \nPreparation Time: 1-1/4 Hours \nServings: 8 \n\n4 tablespoons olive oil \n8 skinless, boneless chicken breasts (4 chicken breasts halved, about 2 pounds) \n1 large onion, peeled and finely chopped \n1/2 cup chicken stock \n10 large, meaty tomatoes, peeled and seeded or two 24-ounce cans good quality tomatoes \n1/4 teaspoon saffron threads dissolved in 1/4 cup boiling chicken stock \n1/3 cup thick honey (citrus honey is best) \n2 sticks cinnamon \n1 One-inch piece fresh gingerroot, peeled \n1/2 cup toasted slivered almonds\n1. Heat 4 tablespoons oil over medium-high heat in a deep, wide saute pan that has a tight-fitting lid. Brown the chicken breasts on both sides and set aside. \n2. Saute the onions in the same oil until soft and translucent (5-7 minutes). Reduce the heat and deglaze with 1/2 cup chicken stock, scraping up browned bits with a wooden spoon. \n3. Add the tomatoes and cook until they begin to soften, stirring every once in a while. Add the saffron and honey. Stir well to dissolve. Add the cinnamon sticks and gingerroot. \n4. Return the chicken breasts to the pot, making sure they are covered with sauce. Turn the heat down to simmer and cover the pan with foil. Then cover it with its lid. Cook 50 minutes. Test for doneness by inserting a skewer or toothpick into the meat. If juice runs yellow meat is done. \n5. While the chicken is cooking, toast the almonds by cooking them in a dry cast-iron skillet over medium heat or on a cookie sheet in a pre-heated oven at 350 degrees until nicely browned. \n6. Remove the cinnamon sticks and gingerroot before serving. The tomatoes will have dissolved into a nice sauce. Pass the sauce through a sieve to smooth it out before serving. If you used canned tomatoes, this has the added advantage of removing the seeds. Serve one chicken breast per person, covered with some of the sauce and sprinkled with toasted almonds. \nServing Suggestions:\nServe this dish with couscous or saffron rice pilav. Precede it with a selection of Moroccan salads and appetizers. Sweet Carrot Salad, Roasted Eggplant Salad Arabic Style, Roasted Pepper Salad with Simple Lemon Viniagrette and Buleymas filled with spinach are good choices.",
"loss": true,
"prefix": "Marishka_20:"
},
{
"from": "human",
"value": " IronChef posted a really nice coconut saffron sauce awhile back. I made it and it was so delicious. (remains one of my favourite sauce recipes) Coconut Saffron Sauce\n\nIt goes really nice with fish/seafood. I've had it with tilapia, calemari and shrimps and it's been really good with all of those.",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " Tagliatelle with zucchini, shrimps and saffron.",
"loss": true,
"prefix": "RDG:"
},
{
"from": "human",
"value": " Check out Spanish recipes. I use it most often making rice for Paella.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " I put a tiny pinch in my chicken soup. Be very careful, because too much saffron in anything will give a medicine flavor.",
"loss": true,
"prefix": "Essie:"
},
{
"from": "human",
"value": " Yummy!\n\nI just made the chicken recipe I mentioned above and it turned out great. I served it with mashed potatoes, veggies, and rolls. My family and I ate it so fast there wasn't even time to take a picture. So I definatly would have to say use this recipe.Happy Eating!",
"loss": true,
"prefix": "Marishka_20:"
},
{
"from": "gpt",
"value": " I just did this recipe for Cardamom and Saffron Parfait (or ice cream) and it's pretty nice. The chef at a place where my son works weekends gave me the recipe which is here: http://www.cookingdownunder.com/articles/2006/227.htm\n\nCheers",
"loss": true,
"prefix": "patch:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hard Sugar Problems",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I know this may seem silly :^{) however I\ncame across a container of baker's sugar in my cabinet that is as hard as a rock. I tried breaking it up with a spoon but only succeded in bending the spoon. Does anyone know how I can make the hard sugar useable for baking, and how to keep it from getting hard again if possible.\n Thanks greatly much for your help.\n\n Timeloyd Rich\n\nTime is an illusion. Lunch time doubly so\nFord Prefect ~ The Hitchhiker's Guide To The Galaxy",
"loss": false,
"prefix": "Timeloyd:"
},
{
"from": "gpt",
"value": " Put sugar in tea towel (or sturdy plastic bag), bash with rolling pin or mallet. Repeat as necessary.\n\nAs to preventing it getting hard again I would say it is a moisture problem. Ensure that you are storing it in an airtight container and keep the container somewhere that is dry. Additionally you can rescue some moisture absorption sachets from various edible products such as vitamins (and other things) and place them in with the sugar.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " For quick use, you might try microwaving the sugar as needed. To prevent hardening, I know people use dry uncooked rice in salt shakers, so maybe that would work with sugar as well. Maybe you should store your sugar in the refrigerator to prevent moisture build up.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Sugar is hygroscopic - it absorbs moisture from it's surroundings, including the air. If you put an unopened paper bag, or cardboard box, of sugar on the shelf for a few weeks or months it will absorb moisture thru the paper bag. Since you noted that you \"came across this in the cabinet\" I'm going to venture a guess that it has been there for a while. It's just a matter of time+humidity+temperature. \n\nI agree with Haggis. To prevent this in the future - store it in an air-tight container of some sort and store in a cool dry place (the cabinets over the stove, under the sink or above/beside the dishwasher are usually the most humid areas in the kitchen). Even putting the bag in a zip-lock freezer bag (freezer bags are less porous than the regular bags) and squeezing out as much air as possible will help until you can get a proper storage container.\n\nRescue is probably best done as Haggis suggested - put it inside a couple of freezer bags and whack it with a smooth heavy mallet, rolling pin, a big stick like a baseball bat or a hunk of 2x4, etc. until you break it up a bit into small chunks. You can then put some into a dry food processor bowl with the steel blade in small batches and pulse a few times until it breaks down into granuals again. One thing you don't want to do is just pop a bunch in the food processor and just turn it on to run for a few minutes ... unless you don't mind it being reduced to super-fine texture.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: EVOO from different olive varieties",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " There are many different types of olives and they all taste very different. Well I was at my moms house and noticed she had an unopened bottle of Kalamata EVOO. She was not ready to open it yet so we did not get to taste it, but we were all wondering if the oil would taste different because it was from Kalamata olives. \n\nDoes the variety affect the taste of the oil?",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " ABSOLUTELY.\n\nI have a number of difft. ones going in my house and the type of olive has a very lot to do with taste, as does where it was grown, when it was made (ie when harvested), how it was made, etc.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I can't wait to try her kalamata oil then. I should have just opened it",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I agree with jennyema! Olive oil is just like wine - there are definite discernible differences based on variety, growing season variations (moisture, temperature, etc.), region where grown, harvesting and processing methods.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Popcorn",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " On one of the cooking shows someone explained how to make home made popcorn in a brown paper bag in your microwave. Does anyone remember this or know how to do it. I can't afford to but a popper and I don't want to shake it on my stove top range",
"loss": false,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " You've pretty answered your on question Goodgiver. Just put plain popcorn, about 1/4 cup, no oil or butter in a paper bag. Microwave on high till popcorn slows popping to 2 or 3 seconds between pops. Dump and add you're favorite seasoning or butter and enjoy. Without the seasoning it will taste like hot air popcorn, plain.",
"loss": true,
"prefix": "Saltygreasybacon:"
},
{
"from": "human",
"value": " hey, i did that too, except i have a popper now, i was just gonna say if you do add butter, make sure you add a bit of salt unless of course you like butter that much then do what you want, i just reckon the salt part makes it a bit like cinema popcorn",
"loss": true,
"prefix": "Cookboymanchild:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO info source for flavour matching and general culinary education",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Okay, another question!\n\nI've been watching a LOT of \"Chef at Home\" (Michael Smith) on Food Network Canada and he always talks about flavour matching...like ALL the time...\"well this flavour is a natural match wit the fennel in this sausage\" or \"of course...when using terragon, **** is a natural accompaniment\" or, on the other hand \"as this is [blank] is such a strong flavour, it accents the [blank2] as opposed to complementing it\"...(etc etc ad nauseum).\n\nI'm wondering, as an \"culinarily uneducated beginner\", is there a good source of information for things like what Michael Smith is talking about? A book? A good website? Some sort of list?\n\nOn a related note...as much as I'd enjoy going to culinary school and learning to chef it up, it'd be merely for the sake of personal interest as opposed to an actual desire to become a \"chef\" (considering I'm 2/3 of the way through law school). As such, I'd really like to \"learn\" more...and I'm not sure how to go about it, or even what I want to learn, because I don't know what I don't know! Things like techniques, temperatures, different types of stirring...you name it. My girlfriend tells me I'm more than a bit OCD and when I get on a kick, I need to learn all about the area in question - she's more or less right. \n\nSo with that in mind, is there a good series of books or a good website where all this kind of thing can be learned? Or is it best learned by simply asking a lot of annoying questions and harassing you folks on a forum like this?\n\nThanks for any advice!\n\nMike",
"loss": false,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " This book is a good resource for this, because there is a large section on pairing and matching flavors. Please be advised that this is NOT a cookbook, but rather a reference tool.\n\nhttp://www.amazon.com/gp/product/0471287857/002-4290449-3931206?v=glance&n=283155",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " that's great ic, thanks for that link! I'll take a look",
"loss": true,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " Hi Mike! I wrote an article on cooking foods that go well together. To be honest it's not necessarily as detailed as to specifying what ingredients complement one another but focuses more on the characteristics of food.\n\nHere's the link if you are interested: http://www.goarticles.com/cgi-bin/showa.cgi?C=179291\n\nBrandi",
"loss": true,
"prefix": "Brandi Clark:"
},
{
"from": "human",
"value": " Ah, thanks Brandi. I have often wondered about that as well, as my meals are usually pretty haphazard. \n\nI was thinking more specifically of what kinds of spices go together (and with what other flavours) and that kind of thing, but your article brings to mind something I hadn't previously considered much, thanks!",
"loss": true,
"prefix": "Silver:"
},
{
"from": "gpt",
"value": " When I was at the book store last night, I was looking at the huge variety of general reference/learning books.\n\nAnyone have any recommendations for a good intro (but not TOTALLY basic) cooking book? There are so many to choose from, I figured a bit of advice wouldn't hurt...",
"loss": true,
"prefix": "Silver:"
},
{
"from": "human",
"value": " At one point in the \"beginning\" I took out all my spices and herbs and read on the bottles/cans/whatever they are in, what they went with. It really helped. \n\nAlso, here is a good site that may have some good reading to it - http://msucares.com/lawn/herbs/herbal_cooking.html It does at least give some insite.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Thanks elf, that's great!",
"loss": true,
"prefix": "Silver:"
},
{
"from": "human",
"value": " Elf,\n\nYou can go to a bookstore or library and get a book that talks about flvor profiles for each country. If you looked up India for instance it would cover different curries etc, Greece - the use of oil and oregano things like that. It would give you a good base to start with.\nMark",
"loss": true,
"prefix": "Mark Webster:"
},
{
"from": "gpt",
"value": " The Culinary Artistry is good Im in the middle of reading it right now.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "human",
"value": " it's on my birthday list...one more month!",
"loss": true,
"prefix": "Silver:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Onions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " The onions I have been getting in the market have been very bitter. I've tried lengthening the cooking time to try and let them caramlize a little, but sometimes even that doesn't help. Anyone have any advice on how to buy good onions or know what makes them bitter?",
"loss": false,
"prefix": "Leni:"
},
{
"from": "gpt",
"value": " In all my years of buying onions, I honestly can't say I've ever bought any that have been \"bitter\". \n\nWhat type have you been buying & what do they look like quality-wise?",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " Hi Leni. Welcome to DC.\n\nCurious - what are you frying the onions in - i.e. oil, etc? Just a guess, but wonder if perhaps, the oil is old or rancid.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Yeah Welcome to DC.\n\nHow hot is your pan? Too much heat can cause them to be bitter.\nSource: About Onions - FAQ\n\n~ Raven ~",
"loss": true,
"prefix": "Raven:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Deep fried mars bars.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey there you guys i was just needign to know a quick question. My dad owns a chip shop, and ive heard from lots of people that deep fried mars bars are really nice. I asked if i could fry one but he said it would break the oil. I don't think this is true but can u tell me if i would damage the oil in any way? Also, i might try a snickers",
"loss": false,
"prefix": "FaTsLiMbOy:"
},
{
"from": "gpt",
"value": " Here are a couple for you to try!\nPlease take photos too, so we can see the process. Best of luck to you!\n\nhttp://www.discusscooking.com/forums/f44/fried-candy-bars-8810.html?highlight=fried+candy\n\nhttp://www.discusscooking.com/forums/f24/deep-fried-cookies-3195.html?highlight=fried+candy",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " If you ever happen to be in the area of Minnesota during the end of August/beginning of September, stop by the Minnesota State Fair. They deep fry just about anything. Oh, and they put it on a stick too.\n\nAs for the oil, I could see that having cooked the candy bars in it, it may not be suitable for other items, but I don't know for sure.\n\nAs an entrepreneur, I say he should give it a go. He may be missing out on big revenue, allowing him to buy a secondary fryer so as to not mix frying the candy bars with whatever else. Fry a few and see what happens. There really isn't much to lose, except a batch of oil maybe.",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " The candy bars or twinkies or whatever you are going to fry need to be battered before they are fried. Once battered I doubt that they will break the oil. It would be just like frying any other battered item like onion rings or chicken.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "human",
"value": " The second recipe I posted is one that MJ posted a very long time ago for deep fried oreos (what could be better?!) It suggests dipping the cookies in pancake batter before frying.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Yes, by all means, please try deep fried candy bars, twinkies, Hostess snowballs, Oreo cookies, etc. Anything loaded with sugar and/or high fructose corn syrup deserves to be encased in a high carbohydrate coating and soaked in a transfatty acid laden deep fryer. Perhaps they will catch on, and then the US will no longer be the world leader in obesity and the accompanying problems that go along with it, such as heart attack, diabetes, hypertension, stroke, heart failure, gall stones, gout, osteoarthritus, sleep apnea, cancer, and on and on, ad nauseum. I would love to see all these illnesses passed on to a country with socialized medicine, just to see if this type of programme can STILL function. \nWhy yes, as a matter of fact, I AM Mr. Doom & Gloom this morning!",
"loss": true,
"prefix": "Caine:"
},
{
"from": "human",
"value": " Lets deep fry fried chicken!!",
"loss": true,
"prefix": "chocojun:"
},
{
"from": "gpt",
"value": " Where do you live? I've heard this is popular in Scotland. Don't we have a couple of Scottish members here?",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Found a recipe over at http://www.recipezaar.com/43463\n\nHere's a piece on the BBC web site about deep fried Mars bars in Scotland: http://news.bbc.co.uk/1/hi/scotland/4103415.stm\n\nIt should be noted that Scotland has the highest rate of coronary heart disease in the UK...",
"loss": true,
"prefix": "Snoop Puss:"
},
{
"from": "gpt",
"value": " I can assure you that deep frying Mars Bars is feasible and the results are delicious. But cooking this way works only once a year -- on April 1.\n\nAnd in Scotland they also use chocolate teapots. You can buy them in all the shops. They make good souvenirs.",
"loss": true,
"prefix": "advoca:"
},
{
"from": "human",
"value": " It is so ironic that you posted this questions because I was watching the Food Network and they were talking about fried mars bars and alway twinkies and other snack cakes. They did however say that you shouldn't do it at home because your stove can't possibly get the oil hot enough. So my guess would be to find out the proper degrees of the oil and you should be all set. Don't forget to put them in a salty badder of some sort to!!!",
"loss": true,
"prefix": "katluvscake:"
},
{
"from": "gpt",
"value": " I presume you could do it in a deep fat fryer, could you not? Not the kind of thing I'm proposing to try though! I'd rather have a Mars bar or Snicker from the fridge.",
"loss": true,
"prefix": "Snoop Puss:"
},
{
"from": "human",
"value": " Here's a thread where we discussed the origins of Deep Fried Mars Bars - along with the way I have cooked them for tourists in the past!\nhttp://www.discusscooking.com/forums/f17/scottish-deep-fried-food-6701.html?highlight=deep+fried+mars+bars",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Seen these kind of things advertised in local seaside takeaways, but never dared try one. I can feel my arteries clogging up just thinking about it.",
"loss": true,
"prefix": "cloudybutnice:"
},
{
"from": "human",
"value": " Sorry, but fried mars bar doesn't do much for me. fry me anything else si vous plait!",
"loss": true,
"prefix": "Jikoni:"
},
{
"from": "gpt",
"value": " Frankly, the thought that they fry the Mars Bars in the same oil as they fry fish, haggis, white puddings and black puddings makes me absolutely SURE I'll never want to try the dish in its 'natural habitat'...",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: TNT Grilled Cheese French Toast",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't know if anyone has done this before but today I made a grilled cheese sandwich, french toast style and it was SO yummy. I came up with it because I'm trying to get more protein in my diet. (eggs contain a good amount of protein as does cheese) \n\nIngredients\nFresh sliced french bread (or regular bread would work too I suppose)\nCheese of choice (I used gouda belegen w/ caraway) \nEgg\n\nMethod\nSandwich cheese between bread and then brush egg wash over the outsides of the bread. Place in a pan until golden. Sprinkle w/ S&P and then enjoy. \n\nIt was really yummy - definitely worth trying again! I bet some interesting combinations could be tried as well. Like what about gruyere and chopped tomato and onion? Or mozzarella di bufala w/ a bit of avocado and mayonnaise? A sweet/savory combination would be nice too, like thin sliced pear and emmental.",
"loss": false,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " Sort of like a monte cristo sandwich?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tSort of like a monte cristo sandwich?\n\t\t\n\n\n \nI've never had or heard of a monte cristo sandwich. Is it similar?",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " Yes, I have done this before. I think they may be called a monte carlo sandwich. Indeed, they can be delicious. Thanks for the reminder, has been years since I made a grilled cheese like this.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " The \"french toast\" sandwich sounds delicious, I will have to try it. 2 of my favorite foods and all that.\nThe monte cristo's I have seen always involve some type of batter. I have only actually tasted one once and it was awful. Then again, we ordered it at a Bennigan's so I'm pretty sure it's not a true interpretation, but it was covered with some funky, sweet, disgusting batter and topped with jelly. YUCK!",
"loss": true,
"prefix": "bright:"
},
{
"from": "gpt",
"value": " This is similar to a spiedini, which is a breaded and pan/deep fried Italian sandwich. Good stuff.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Yum-yum! That's quite similar to an Italian sandwich called \"mozzarella in carrozza\" (literally translated to mean \"mozzarella in a carriage\"), that I make sometimes for a treat. It comprises mozza (ideally fresh) slices between two sturdy pieces of bread that have been dipped in beaten eggs (seasoned however you like) and then fried (you don't need to use oil, it can be done in a non-stick pan). I love to searve these with some marinara or similar tomato sauce or with a selection of fresh fruit slices.",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " In the Unique and Great Sandwiches thread, way back, I put in a grilled cheese/french toast recipe. But yours is substantially different and much more versatile. Thank you. Mine was literally to make the egg batter for french toast (for me that means egg, milk, Splenda, and cinnamon), soak the bread and cook one side of two slices. Flip one, place Velveeta, or your favorite cheese on top of the cooked side, and place the cooked side of the ohter slic on top of the cheese. Finish cooking as you would regular grilled cheese. Serve with warm maple syrup.\n\nThis is a great sandwich and would work with bacon or breadfast sausage added to the recipe as well. But with your version, you could add deli meats, all kinds of cheeses, and a host of veggies. I'd use mine for a breakfast or lunch. I'd use yours for any meal of the day, and maybe even for a snack. Again, thanks for sharing.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " I've made Monte Cristos before, and your recipe reminded me a little of that, but your sandwich sounds simpler and not so terribly rich. \nI must say I approve of your choice of cheese...Gouda is one of my favorites.\n\nGoodweed, I like your idea of making it a breakfast item. I think a fried egg ought to go in there.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " My younger boy will love this for breakfast! (and I bet he'll ask for bacon to accompany the cheese) Thank you!!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy younger boy will love this for breakfast!\n\t\t\n\n\n \nAhhhh, jkath! \n\nAssuming that you have two boys, it's so nice to see someone correctly using the word \"younger\". \n\nOne of my (many) grammatical pet peeves is the use of \"my youngest\" when the person only has two kids, or just two of one gender.\n\nAnd, he has excellent taste if he does ask for bacon to be added. Great idea for a sandwich!\n\nLee",
"loss": true,
"prefix": "QSis:"
},
{
"from": "gpt",
"value": " That sounds so fanastingly amazingly hoopy and all together complete I think I might start eating Grilled Cheese sandwitches again.",
"loss": true,
"prefix": "Timeloyd:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking with spice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hello everyone,\nsome of you may recognize me. I'm new to the cooking scene and am trying to improve my skills (which, btw, I believe are improving ).\n\nanyways, I've noticed that my foods never quite hit that lip-smacking quality that one hopes for. \n\nso, I've been using somes spices, but I really have no idea what I'm doing. I was wondering if anyone had a list/chart which explains major spices (and herbs) -- what they taste like, what they're usually used for, etc..\n\nany help would be greatly appreciated. thanks!\nBoyWithSpoon",
"loss": false,
"prefix": "BoyWithSpoon:"
},
{
"from": "gpt",
"value": " Hiya BWS,\n\nI am just leaving to go to the gym and unfortunately don't have the time for a elaborated explanation, for now start with this page... hopefully you will find lots of info to help you... I will get back to you later or tomorrow, but I am sure some others will give you a lot more helpful tips by then...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Get the book that I suggested in this thread. It talks all about flavor pairings with spices, herbs, and a lot of other things as well:\n\nhttp://www.discusscooking.com/forums/f17/iso-info-source-flavour-matching-general-culinary-education-22045.html",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Get cooking, get experimenting. Experience is the best way to learn.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " I find that recipes often don't use as much flavoring as I like, and with experience I've come to know when I want more of some herbs and other flavorings. Also, using the correct amount of salt is important. It can be use to accentuate and balance other flavors without tasting \"salty\" if used correctly. When making a dish which you can taste during preparation, do so, and do it often. That is really the best way to know if it's right for you.",
"loss": true,
"prefix": "RPCookin:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Has anybody order from Atlantic Spice Co.?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anybody odered from Atlantic Spice Co.?\nhttp://www.atlanticspice.com/\nI am thinking about ordering some spices from them, I was wondering if anybody has had any experience with them and/or has any suggestions for any other places to order spices from. Any sugggetions would be greatly appreciated, thank you in advance.",
"loss": false,
"prefix": "Marishka_20:"
},
{
"from": "gpt",
"value": " Lots of folks here have been Penzey's fans - you should definitely check them out! www.penzeys.com",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " My first thought was to vote for Penzeys. Then I remembered a company I used to purchase from, 10 to 20 years ago and I checked to see if they are still in business, and they are. It used to be called Frontier Herbs but is now called Frontier Coop. They have an extensive selection, is mainly but not entirely, organic. Is a socially conscious business and had great products.\n\nhttp://www.frontiercoop.com/",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "gpt",
"value": " Another vote for Penzey's. I've never been disappointed with anything I've ordered from them (their Hot Curry Powder is terrific!), & have also sent some of their gift packages & received great feedback.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " I have not used Atlantic Spice Co., but I used Penzys all the time and highly recommend them. There is another one I have heard about, but I can't remember the name. Jennyema would know. I think it is called something like The Spice House or something similar to that.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Thank You!\n\n\n\n\nI would like to thank all of you for your suggestions. Thank you!",
"loss": true,
"prefix": "Marishka_20:"
},
{
"from": "human",
"value": " I used to shop at The Great Atlantic & Pacific Tea Company. Does that count?",
"loss": true,
"prefix": "Caine:"
},
{
"from": "gpt",
"value": " I recommend Penzey's also. I have seen others recommend the Spice House.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I have also ordered from Penzey's 7 or 8 times. They sometimes throw in a small jar of something fun to try out too. I've never been disappointed yet.",
"loss": true,
"prefix": "Mr_Dove:"
},
{
"from": "gpt",
"value": " GB,\n\nAndy is right. Spice House. Run by the same family as Penzey's I think.\n\nI vote 100% for Penzey's though.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Thanks Jenny",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Penzeys.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "human",
"value": " One more vote for Penzey's. I have been buying from them for at least 15 years & I am always pleased. In fact, I really need to place another order real soon. Love their Bold Taco Seasoning, for one thing! I'm all out.",
"loss": true,
"prefix": "Corinne:"
},
{
"from": "gpt",
"value": " Hey - maybe if we send this to Penzey's, they'll give a discount for all the plugs!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I have to go for Penzey's too. Even though they screwed up my Mother's Day order and it STILL has not arrived at my mom's house.",
"loss": true,
"prefix": "bright:"
},
{
"from": "gpt",
"value": " bright said:\n\t\t\t\n\t\t\n\n\n\t\t\tI have to go for Penzey's too. Even though they screwed up my Mother's Day order and it STILL has not arrived at my mom's house.\n\t\t\n\n\n \n\nI'd complain about that!! I had a gift certificate that wouldn't work on line and when I called, they completed the order, gave me free shipping and put all kinds of free little samples in my box.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is Light Soy?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Is there something called light soy sauce? Or is it just a marketing ploy?\n\nWhat is it, light in colour or light in calories?\n\nI have lived in China for over 20 years and I have never seen light soy on sale.",
"loss": false,
"prefix": "advoca:"
},
{
"from": "gpt",
"value": " my bottle of low-sodium soy sauce is labled 'lite'",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "human",
"value": " Advoca, I'm sure they don't have it in China. \nLite Soy Sauce has about half the sodium of the regular kind. It still tastes like soy sauce, just not so salty. I like it. My husband prefers the original.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Humm ... now THAT is interesting ... according to everything I have ever heard the various grades of soy sauce are more prevalent in China than they are in America!\n\nThe general concensus of what I could find seems to be:\n\nThe two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color, and also more sweet than dark soy sauce. In Chinese cooking, it is used more often than dark soy - always use light soy in a recipe unless dark is specifically called for. Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy. \n\nAnd - there is a difference between \"Lite\" and \"Light\".\n\nBut - what do I know - I'm just a \"round-eye\" devil?",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Michael, go to the grocery store and look for \"Lite\" (not light), and check the label. La Choy and Kikoman both have one.\nRegular soy sauce has such a high salt content, that it is very unhealthy for those of us who need to avoid sodium. \nThe lite type has like 50% less sodium, and still tastes like soy sauce. \n\nI do appreciate your classical information, however. I believe that as long as I keep learning, I'm still growing.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " The two main types of soy sauce are light and dark. As the name implies, light soy sauce is lighter in color, and also more sweet than dark soy sauce. In Chinese cooking, it is used more often than dark soy - always use light soy in a recipe unless dark is specifically called for. Aged for a longer period of time, dark soy sauce is thicker and blacker in color. It is also less salty than light soy.\n\t\t\n\n\n\nThis is my understanding as well. Light (the version Michael describes) is generally used in dishes and sauces which will not be cooked, such as salads, dipping sauces and to drizzle over food at the end. \n\nIn dishes where a sauce will be added to, for example, a stir-fry then it is generally dark soy sauce that is used, however it s very common to see both dark and light soy used together in this situation. My understanding is that it balances and rounds out the flavours of soy when using both together.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " Let's see, there's soy (regular soy) and dark soy. There is also a light soy that contains less sodium than regular soy. Also, as I learned earlier today from Jennyema, dark soy contains molasses.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I think light soy sauce (as in lower-in-sodium) is something geared to American nutrition paranoia. I've only seen it marketed by Kikoman, usually with a green lable. NOT lighter in calories (soy sauce isn't very heavy calorically, it is the salt content). I've never \"gotten\" it ... \"Light\" soy sauce tastes like soy sauce mixed with water. I'd rather take soy sauce (or as we called in in Hawaii, shoyu) and mix it with mirin, vermouth, etc. Darker soy sauces are really richer and I think have molassas or other dark sugary ingredients, sometimes aged (sort of like comparing a red wine vinegar to a balsamic).",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Michael and Haggis are right.\n\n\"Light\" soy sauce refers to color and taste, not sodium. It is also called \"thin\" soy sauce. It's thin and salty tasting. In contrast, \"dark\" or \"back\" soy sauce, is thicker and sweeter.\n\nReduced sodium soy sauce is a good thing (IMO Kikkoman is the best and I use it all the time) but it's a product created for the American market. It's called \"light\" or \"lite\" but low sodium is not the culinary definition of the product.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " As far as I know it is called light if, in fact it has less sodium. At least that is what La Choy brand sells it as light.",
"loss": true,
"prefix": "CharlieD:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Marsala Wine, Dry or Sweet?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Following-on to the Chicken Marsala thread- I use dry Marsala for this recipe... For what do you use Sweet?",
"loss": false,
"prefix": "Hopz:"
},
{
"from": "gpt",
"value": " Hi Hopz,\nI think dry is the traditional for chiz marsala, but I use the sweet, for me it's just a matter of preference..Sweet is wonderful in a taramisu and some desserts. My opinion of course \nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " Sweet is typically for dessert dishes, while dry is for savory.\n\nThat being said, some folks swear by sweet for dishes such as chicken, veal or pork marsala. There are not a lot of dishes that I like sweet so I stick with the traditional and use dry marsala for savory dishes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I use sweet when I make a mushroom marsala. I serve it either over pasta with shaved gruyere or crostini with goat cheese. I think it makes for a great sweet & salty combintion.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "human",
"value": " I never use sweet, although I don't do desserts.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " vyapti said:\n\t\t\t\n\t\t\n\n\n\t\t\tI never use sweet, although I don't do desserts.\n\t\t\n\n\nDitto .",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Well, I learned something today. Never knew there was anything but sweet Marsala. Love veal, for example, but can't hack veal Marsala cuz it tastes too sweet to me.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I use dry for savory dishes like Chicken or Turkey Marsala; sweet for desserts like Zabaglioni.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " Interesting. I, too, never heard of anything but sweet Marsala. As a matter of fact, any brand I bought was simply labeled Marsala, so I wouldn't know how to find a dry one! I use dry vermouth if I don't want that sweet flavor.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Actually, even \"dry\" Marsala is sort of on the \"sweet\" side - just like \"dry\" or \"cocktail\" sherry. The Marsala just marked \"Marsala\" that I have bought in the past has always been the \"dry\", such as it is.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " I've seen a brand of marsala the did not have a dry or sweet designation on it. Upon reading the print that described the wine, I found it was sweet. I don't know if that's always true.\n\nI buy Florio marsala and it is labeled dry or sweet.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Gardening Advice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Okay so i was outside doing some work on my flower beds (finally).\nLast year I pulled out some wild scallions. This year there seems to be even more. For every one I pulled there had to be about 10-15 more. Anyone have any ideas on how to keep them from coming back ??",
"loss": false,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " I dont know about \"wild\" scallions, I have a hard time growing them here. Since this seems to be an invasive weed in your area, take a shovel and dig deep to get all of the roots, they have shallow roots here.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Wish I knew, Middie. This is the extent of my gardening knowledge.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " chia pet",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Middie, we call them wild onions here. What makes them so hard to get rid of is that they make jillions of tiny bulblets in the ground, and you can dig and dig and never get them all out. And if you let them bloom and set seed... \n\nI suggest a trigger spray bottle of Round-up, so you won't kill any adjoining flowers. It's a systemic herbicide that kills the plant without poisoning the soil. Once the tops die down, dig out all the bulbs you can find. Even then, you'll probably need to keep spraying them for a couple of years before you get them all out.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I second the round-up - unless you just want to keep them around for seasoning!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I love Roundup. Kills all my mistakes.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " It's a good product...very reliable and environmentally safe. When I had the greenhouses, I used to buy it by the barrel. \nAnother good product I used to buy was Surflan, which is pre-emergent herbicide. Once you get your garden clean and your plants planted, you can overspray with this stuff, and it will prevent seeds from germanating. There are other similar products, usually in granular form, available in your local garden center, and they are worth the investment...unless you like to pull weeds.\nOne more word about weeds: Mulch! It helps to keep the moisture in and the weeds out. I use 6-8\" of straw on my vegetable garden, and about 4\" of shredded wood mulch on my perrenial bed. Anything right next to your house needs to be cedar or cypress, so as not to invite termites. \nBy the way, I had one lonely morel mushroom come up in my perennial bed from the mulch we put down last year. It should have been left to propagate it'self, but my yard man picked it and brought it in, so we sauteed it with some fresh asparagus last night. \n\nStrangely, I always enjoyed pulling weeds on a nice day. I'd get out my little stool and a 5 gallon bucket, find a spot in the garden, and clean up everything within reach before I moved. Even now, with my bad back, I can do a little bit, as long as I bend forward and not sideways.\nThere's something about getting my hands in the dirt, feeling the sun on the back of my neck, and listening to the sounds of nature that does my soul good.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " I suggest a trigger spray bottle of Round-up, so you won't kill any adjoining flowers. It's a systemic herbicide that kills the plant without poisoning the soil. Once the tops die down, dig out all the bulbs you can find. Even then, you'll probably need to keep spraying them for a couple of years before you get them all out.[/quote]\n\nPlants are starting to grow and bloom around here now and I'm finding new things. One thing I can't stand is this perinneal that is growing on the south side of my house. I'm almost certain its whats called Snow on the Mountain. I'd had this before and its so invasive. I've already went out and dug and dug and pulled and pulled and after all the rain we've had its all back. So I think I'll give your round up a try.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " mish said:\n\t\t\t\n\t\t\n\n\n\t\t\tWish I knew, Middie. This is the extent of my gardening knowledge.\n\n\n\n\n\n \nLooks like basil sprouting for that there head?",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " Okay thanks everyone ! I'm going to buy some round up today and give it a try !",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Garlic oil spread?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " heyy\nok. .at my work they make this awesome garlic bread, but the oil they use is in a yellow container and i dont know how much of what they put in to make it. all i know is it has Canola Oil, Olive Oil and Garlic Oil and then you rub it on a loaf of bread and then add sea salt. Would anyone know how to make a scrap recipe of this. .and what is garlic oil? is it just infused?",
"loss": false,
"prefix": "Melocha410:"
},
{
"from": "gpt",
"value": " Welcome to the site. You'll like it here.\n\nGarlic oil is oil infused with garlic. There is no way to tell what was in their recipe. Can you experiment with different combos to get it right?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Welcome! Also, look at the list of ingredients... The ingredient list gives the ingredient used most (first in the list) to the ingredient used least (last in the list). So you'll know if the general ratio of ingredients with such a short list. The only is what kind of oil they used to infuse with garlic to get the garlic oil since it's a restaurant product.",
"loss": true,
"prefix": "velochic:"
},
{
"from": "gpt",
"value": " i did check the ingredients. .lol all it said was canola oil, olive oil and garlic oil.. nothing else. how do i infuse the garlic and what oild do i use?",
"loss": true,
"prefix": "Melocha410:"
},
{
"from": "human",
"value": " was it a butter like consistency, or more liquid like oil?\n\ni would mix 50/50 canola and evoo, and blend in garlic that has been completely mashed to a paste with kosher salt.\n\nif it was more like butter, add an egg white or 2 and continue whipping it until it becomes solid.",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ICA: Battle of the Masters - Batali vs. Morimoto",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I realize this first aired sometime in 2004, but I saw the majority of it last night on FN. For those that haven't seen it, the battle secret ingredient was Spiny Lobster.\n\nAnyways, it was a wonderful battle to watch. My only problem was I was appalled at the members of the judging panel! Not completely, but 2 out of three. The panel was Kerry Simon, Melinda Clarke, and John O'Hurley. Kerry is the only one with any real culinary background that would qualify in my opinion as being worth to judge such a competition. He was in a battle himself with IC Cat Cora, and I believe he won. Sadly, with the knowledge and experience he has, he certainly didn't portray it. Had I not done research on him, I would not have thought that he was so well versed in culinary arts based on his judgment comments.\n\nAs for Melinda Clarke, if the information I find on her is accurate, she has less than no culinary experience, and IMHO had no business judging any battle on ICA, let alone a battle between two of the ICs. She's and actress and trained soprano. How that makes you a culinary expert, I don't know. Her acting isn't very good I guess since she couldn't act like she knew what she was talking about. She did try, but it was obvious that anything beyond the basic taste and presentation, she was clueless.\n\nThen with John O'Hurley, he should stick to his roots of being a self taught pianist and classically trained vocalist. The closest he comes to culinary arts is being an owner of a large part of a restaurant chain (not sure which). Otherwise, he's an actor. He should stick to his singing, acting, and Progressive Insurance commercials as I didn't think his comments were worthwhile on the show either.\n\nI am surprised they did not get the high caliber judges, particularly Jeffrey Steingarten. At a minimum, in a battle of this caliber, he should have been involved. Also, perhaps the likes of Chris Cognac or Ted Allen, or maybe Karine Bakhoum. There have been far more educated culinary experts to judge such a battle on the show then the three chosen. Frankly I am disappointed. Very disappointed. In a standard battle, maybe not so much. A battle between the ICs, very disappointed! \n\nAll that aside, it was a great battle! Very educational and informative, and enjoyable to watch!",
"loss": false,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " I wasn't really paying much attention to the judges, or even the final dishes, Dog. I kept slobbering over all that beautiful lobster meat. \nI know they must be creative, but in my humble opinion, this was an instance in which I would suggest that less is more. The best looking thing I saw were Mario's lobster medallians. The chefs really mutilated that poor creature for some of their dishes.",
"loss": true,
"prefix": "Constance:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help ID an herb",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Ok, I've posted a couple times that I had planted some Lavender and some Tarragon last year. I got some kind of plant, but since I had planted both herbs close together, and didn't mark them, I wasn't sure which one had sprouted. I couldn't get a discernable scent when I bruised some leaves, and it didn't bloom.\n\nOk, now that I have a decent digital camera, I've taken a picture of the shoots that are springing up this year.\n\n\n\n\nIt kind of looks like Tarragon. I haven't tried bruising a leaf yet. However, I know that Lavender looks similar to Tarragon. Can any of you more garden-knowledgable folks help? If it blooms, I should know for sure then.",
"loss": false,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " Here is a pic of tarragon. Your plant doesn't look like this.\n\nhttp://images.google.com/imgres?imgurl=http://www.mountainvalleygrowers.com/images/artdracunculustip.jpg&imgrefurl=http://www.mountainvalleygrowers.com/taglucida.htm&h=228&w=216&sz=21&tbnid=2iDyhXcXPbJhAM:&tbnh=103&tbnw=97&hl=en&start=4&prev=/images%3Fq%3Dtarragon%26svnum%3D10%26hl%3Den%26lr%3D\n\n...and here is some lavender:\n\nhttp://images.google.com/imgres?imgurl=http://www.wessexwater.co.uk/uploadedImages/Water_Efficiency/garden/lavender_plant_2.jpg&imgrefurl=http://www.wessexwater.co.uk/waterefficiency/sub_garden.aspx%3Fid%3D1080&h=176&w=176&sz=16&tbnid=8bqRrZF_HuHsiM:&tbnh=95&tbnw=95&hl=en&start=3&prev=/images%3Fq%3Dlavender%2Bplant%26svnum%3D10%26hl%3Den%26lr%3D",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Im thinking it's not any kind of herb it looks more like some kind of flower",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "gpt",
"value": " it looks like french tarragon to me.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " It looks like tarragon to me. Lavender had more \"needle' like leaves, whereas tarragon has the long narrow leaf as shown in your photo.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " I definitely looks like Tarragon to me, but the only way you'll be able to ID definitely will be to crush a fresh leaf.\n\nIf it doesn't have that distinctive anise-like scent, there's also the possibility that you planted Russian Tarragon, which has little to no scent or taste, & is virtually worthless. Some of the big box stores around here (Lowe's, Home Depot) sometimes sell Russian Tarragon just marked \"Tarragon\", which is why you should never buy such a plant without doing the \"leaf test\" first.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " Allen, it looks like tarragon (or at least an off-shoot of tarragon) to me too. Did you try one of the leaves yet? You'll know for sure once you've done that.",
"loss": true,
"prefix": "ironchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What Can I Do With Ancho Peppers?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A neighbor has given me a bag of dried ancho chili peppers. I really don't know what to do with them. I do use ancho powder for chili, etc. Can I grind these peppers? I would like some other ideas, as well.\nThanks so much.",
"loss": false,
"prefix": "Essie:"
},
{
"from": "gpt",
"value": " Soak them in water. May take an hour or more. They will swell up some, then use them in stews like a posole, or chili verde, or chili con carne... search the web too.",
"loss": true,
"prefix": "Hopz:"
},
{
"from": "human",
"value": " Can always make a mole.\n\nMy favorite Mexican dish.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " Yes. you can grind the dry peppers into the powder you have been using.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " If you do grind it- do not sniff the powder to see how it smells.\nNo need to ask me how I know this....",
"loss": true,
"prefix": "Hopz:"
},
{
"from": "gpt",
"value": " Hopz said:\n\t\t\t\n\t\t\n\n\n\t\t\tIf you do grind it- do not sniff the powder to see how it smells.\nNo need to ask me how I know this....\n\t\t\n\n\n \nI'm guessing it was the same way I realized that I should really be using a dedicated coffee grinder for making gound habenero powder? (although that coffee did wake me right the the H-E-Double Hockey Sticks up!)\n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "human",
"value": " ronjohn55 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'm guessing it was the same way I realized that I should really be using a dedicated coffee grinder for making gound habenero powder? (although that coffee did wake me right the the H-E-Double Hockey Sticks up!)\n\nJohn\n\t\t\n\n\n\n\n\nhahahahahahahahaahahahahaha \n\nThat could be a new starbucks flavor though.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " Hopz said:\n\t\t\t\n\t\t\n\n\n\t\t\tIf you do grind it- do not sniff the powder to see how it smells.\n\t\t\n\n\n Why not? It works wonders for stuffed sinuses.",
"loss": true,
"prefix": "Citizen Bob:"
},
{
"from": "human",
"value": " Grind em!\n\nRehydrating is a good way to go but consider grinding them. Once ground they are easy to store and use. For extra depth in flavor I add ground anchos to all kinds of things: pasta sauces and meat rubs come immediately to mind.\n\nTo grind the anchos, first place them on a cookie sheet in a medium oven until they are brittle and break when bent. Be sure to turn them often so they don't burn. Break the chiles into small pieces and grind in spice mill or coffee grinder.\n\nFor recipes and more info on ancho and other spices, have a look at The Epicentre Exotic Herbs and Spices at [B]http://www.theepicentre.com[/B]",
"loss": true,
"prefix": "Bear:"
},
{
"from": "gpt",
"value": " Bear said:\n\t\t\t\n\t\t\n\n\n\t\t\tfirst place them on a cookie sheet in a medium oven\n\t\t\n\n\n I use a 300F oven measured with an oven thermometer in the middle of the cookie sheet. Different chiles have different hydration levels and therefore take different times to dry. My question is how do you know you have not burned the chiles? Is 300F safe? How would you know if you did burn the chiles? I have a large dehydrator which presumably can be used to dry chiles (130F, 6-12 hours). I assume the risk of burning the chiles is gone if you do it that way. Anyone ever dry chiles with a dehydrator, and if so what settings did you use?",
"loss": true,
"prefix": "Citizen Bob:"
},
{
"from": "human",
"value": " they will keep for a long time in a ziplock bag or jar...don't let em get dusty!",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " Hopz said:\n\t\t\t\n\t\t\n\n\n\t\t\tSoak them in water. May take an hour or more. They will swell up some, then use them in stews like a posole, or chili verde, or chili con carne... search the web too.\n\t\t\n\n\n\n\n\nI have not had a good posole in SOOO long. If you've never had it before it's really worth trying. Someone correct me if I am wrong, but isn't menudo very similar to posole except for the obvious difference that menudo uses tripe?",
"loss": true,
"prefix": "college_cook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Spice question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Spice Question\n\nMy recipe calls for cardamon/cardoman (sp?). I have whole seeds. Do I open them up and use the inners or do I use the whole seed or do I do something else? Please help me. I'm making Iraqi Potato/Chicken Knishes for the Passover Seder tomorrow night. Thanks.\n\nRoberta [email protected]",
"loss": false,
"prefix": "[email protected]:"
},
{
"from": "gpt",
"value": " Sounds like you have pods with the seeds inside. Remove the pods and discard. Save the seeds.\n\nIf your recipe calls for the cardamom to be ground, then it's the seeds you grind.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What other dishes can I make with my leftover Miso?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i have some miso i cooked into a soup. what other dishes is miso for?\nthanks!",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Recipe courtesy of Roy Yamaguchi. If you cannot find butterfish, substitute black cod. This also goes well with pork tenderloin or chops, but you would want to bake those in the oven as opposed to sauteeing them because of the cooking time.\n\nMisoyaki Butterfish\n\nIngredients:\n\n1 cup Sake \n1 cup Mirin \n1/2 lb Sugar \n1/2 lb Miso\n\nMethod:\n\nCombine marinade ingredients in small saucepan and simmer until it becomes a dark, caramel color. After marinade has cooled, submerse fish completely and refrigerate for 24 hours. Take the marinated fish and place it into a sauté pan on medium heat with a small amount of oil. Cook for 3-4 minutes on each side.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " You can use this as a salad dressing, or as a sauce with seafood, chicken, or pork.\n\nSesame-Miso Vinaigrette\n\nYield: Approx. 2 cups\n\nIngredients:\n\n1/3 c. White Miso Paste\n1/3 c. Rice Wine Vinegar\n1 Tbsp. Yuzu or Lemon Juice\n1 Tbsp. Dark Soy Sauce\n1 Tbsp. Ginger, minced\n1/4 c. White Granulated Sugar\n2 tsp. Sesame Oil\n1 1/2 Tbsp. Smooth Peanut Butter\n2 tsp. White Sesame seeds, lightly toasted\n2 tsp. Black Sesame seeds, lightly toasted\n3/4 c. Canola Oil\nKosher Salt to taste\n\nMethod:\n\nMeanwhile, in a food processor or blender, combine first eight ingredients in the vinaigrette. Slowly add in the canola oil until the dressing is emulsified. Season to taste with the kosher salt. Stir in the sesame seeds and reserve. This can be stored in an airtight container in the fridge for at least 1 week.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Miso-Ginger-Lime Butter Sauce\n\nYield: Approx. 1 1/2 cups\n\nIngredients:\n\n3 Shallots, minced\n2 Tbsp. Ginger, finely chopped\n3/4 c. Dry White Wine\n2-3 Tbsp. Fresh Lime Juice\n2 Tbsp. Soy Sauce\n3 Tbsp. White Miso Paste\n1 c. Heavy Cream\n1 c. Unsalted butter, chilled and cut into 1\" cubes\nKosher Salt to taste\n\nMethod:\n\nIn a medium saucepan, combine the shallots, ginger, lime juice, and white wine. Bring to a boil, then simmer and reduce until au sec, or approximately 2 Tbsp. of liquid remains. Add the cream and gently reduce by half. Whisk in the miso and soy sauce and transfer to a blender. Blend the sauce (use the lowest setting) while slowly adding the butter, a few cubes at a time until it is all incorporated. Season to taste with salt and keep warm.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Spicy Miso-Peanut-Lime Vinaigrette\n\nYield: Approx 3 cups\n\nIngredients:\n\n1/2 c. Unsalted, preferrably organic, creamy Peanut Butter\n1/2 c. Miso Paste\nJuice of 2 limes + the zest\n1/4 c. Rice Wine Vinegar\n1/2 c. Mirin or Simple Syrup\n2 Thai or Serrano Chilis, seeds removed\n1 Tbsp. Fresh Ginger, minced\n2 tsp. Fresh Garlic, chopped\n2 Tbsp. Dark Soy Sauce\n3-4 Tbsp. Cold Water\n2 tsp. Fish Sauce\n1/2 c. Chinese Peanut Oil\n2 Tbsp. Fresh Mint, chopped\n1 Tbsp. Fresh Cilantro, chopped\n1/4 c. Unsalted Roasted Peanuts, chopped\nKosher Salt to taste\n\nMethod:\n\nIn a blender or food processor, combine the first eleven ingredients and pulse until incorporated. Slowly drizzle in the peanut oil, and blend until emulsified. Add the mint and cilantro, and pulse for a few seconds until the herbs are incorporated. Season to taste with salt, and stir in the roasted peanuts. Thin with more cold water if needed. Refrigerate until service",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " If you like Miso (I LOVE it - all the different types), do yourself a favor & pick yourself up a nice Japanese cookbook or two. You'll find enough great recipes using Miso to keep you busy for months & months & months - lol!!",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " thanks, ironchef! breezy, i just finished nobu. thanks.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Oh, & by the way, in a sealed container, miso lasts nearly FOREVER in the refrigerator.",
"loss": true,
"prefix": "BreezyCooking:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Extracting Peppermint Oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Summer's coming again and i have several peppermint plants that grow to epic proportions every time the heat goes up. Does anyone know of a way to extract the oil from the leaves? I'm rather picky about my ingredients, and whenever possible, i like to make them myself.\n\nBtw, i'm a college-bound high school student; meaning i'm poor. Or rather <coughcough> cheap... In other words, i dont have access to any fun equipment not found in your typical kitchen. hehe...\n\nThanks in advance.",
"loss": false,
"prefix": "PIEdPIEper316:"
},
{
"from": "gpt",
"value": " PIE PIE:\n\nWelcome to DC!\n\nCheck out the link below. Scroll down about half way to get to the info you're looking for.\n\nhttp://www.geo.msu.edu/geo333/mint.html\n\n\nFYI, I did a google search on \"processing peppermint plants for oil.\" and there are other links for more info.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " This is just a complete guess, but I would say Put a whole bunch of leaves in a blender with a good amount of water. Blend until liquified. Pour into a tall narrow container and let sit overnight, covered. The oil should rise to the top since oil and water do not mix. Then it should just be a matter of pulling the oil off and into another airtight container.\n\nI do not really know if this will work, but that is how I would try.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " GB is right, we did same with eucalypt leaves. These leaves are hardy and oil became soluble and extracted better on heating up.",
"loss": true,
"prefix": "nucleus:"
},
{
"from": "human",
"value": " the methods on the site with the processing plants are a bit too complicated for my taste- too much to do with distillation and then condensing. Imma go with the blender idea.\n\nTY all, guys- you've just made today an awesome day.\n<dances all the way to backyard>",
"loss": true,
"prefix": "PIEdPIEper316:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: freezing \"batter\"",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm doing a chicken recipe that calls for a batter made of eggs/lemon juice/wine/garlic/parsley/parmesan cheese. After dusting the chicken with flour, it's put in the above batter....I made too much batter...could it be frozen? Thanks in advance for your input",
"loss": false,
"prefix": "ella/TO:"
},
{
"from": "gpt",
"value": " It should be ok as there are no leaveners in it. At this point yuo have nothing to lose and everything to gain. Freeze it.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Seasoning blend",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i love this seasoning. it's so basic. sage, seasalt, black pepper & garlic. it works so well with poultry, root veggies, etc. delicious! i mix it up in a little shaker. give it a try!",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Sounds good, Luv. I often forget to use sage. I might add a bit of thyme to the mix as well.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Sounds nice Luvs,\nwill give it a try. Thanks\n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " i may put a little thyme in my next batch! thanks! sounds great! kads, it's great, think you oughta mix up a batch. i put it in so many things. it's my basic sprinkle. i may mix up a batch soon. i sprinkled most of mine out.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " I plan to make a batch Luvs and everytime I use it I'll think of you \n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " thanks, kads! now i'll think of you when i sprinkle my next item!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Thyme is a great addition, luvs. That is what I add to mine. It is also good to add onion powder and a touch of cayenne pepper for rubbing on steaks, etc. for grilling.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " I have to laugh ... my favorite pre-mixed seasoning is Cavender's Greek, which is pretty much what you're making. You can buy it with or without salt (and I think it has the thyme).",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Glad you mentioned Cavender's. I really like it, but I'd forgotten all about it. I'll dig it out of the pantry and put it to use.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " That's basically my homemade poultry seasoning. Sage, thyme, salt, pepper, garlic and onion powders, and a little paprika.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mother's Day",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What is everybody doing for Mother’s Day? I will be cooking brunch for 75 -100 people. My menu will consist of:\n \nSeared Scallops over a succotash of fresh corn, fava beans, bacon, onion and sauce soubise.\n \nSurf and Turf Wellington: Beef tenderloin stuffed with lobster and duxells wrapped in puff pastry\n \nRoasted Salmon with sauce portugaise\n \nTraditional Eggs Benedict with marchand de vin \n \nMimosa & Bloody Mary\n \nChocolate Crème Brulee\n \nOrange Crème Caramel\n \nCrepes with ricotta and macerated berries.\n \n \nAny other ideas are more than welcome.",
"loss": false,
"prefix": "Chef_Jimmy:"
},
{
"from": "gpt",
"value": " My sisters and our kids take my Mammaw to the cemetary to momma's spot and then go eat lunch together. We used to go to church with her, but, the church moved pretty far away and she doesn't get there too much anymore. Plus, she will be 89 and doesn't get around as well as she used to.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " Whoa... ChefJimmy can I bring my Mom to your meal? That sounds divine! \n\nI think I'm going to take my Mom out for brunch. The culinary school in my city always puts on a fantastic Mother's day brunch and since they are practicing students you can get a really nice meal for a good price.\n\nThe menu is here. (online .pdf file)",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " grumblebee said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhoa... ChefJimmy can I bring my Mom to your meal? That sounds divine!\n\t\t\n\n\n \nSure, just make a reservation and come to memphis!",
"loss": true,
"prefix": "Chef_Jimmy:"
},
{
"from": "human",
"value": " I think DH is taking me to one of my favorite resturants....but I'm not sure. Def. won't be cooking on my day.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Chef_Jimmy said:\n\t\t\t\n\t\t\n\n\n\t\t\tSure, just make a reservation and come to memphis!\n\t\t\n\n\n \nMy Mom would definitely be into that. She loves Memphis a lot. I'd love to take her on a nice trip somewhere but alas... I'm a \"starving student\" and dont think my student loan would cover the cost of plane tickets!",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "human",
"value": " I'll be working as a personal chef for my S.O.\n\nHer order has already been placed for Mother's Day dinner.\n\nFilet Mignon with Bearnaise sauce\nLyonnaise Potatoes\nAsparagus\n\nI'm working on dessert",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " mother's day\n\nNot sure hopefully staying at home. Probably not I was hoping\nto visit my husband's mom and my mom before Sunday but I don't\nthink it will happen. My birthday falls on May 14th sorta just\nwanted to spend it at home with my own kids, but it can't be\nall about me.",
"loss": true,
"prefix": "rickell:"
},
{
"from": "human",
"value": " Kim (husband) will probably cook me a steak on the grill...or perhaps shrimp and scallops.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Every year for the last 6-7 years Paul and I have gone on our first camping trip of the year on Mother's day weekend.\n\nDavid loves it because he can get away with just calling me a few days before or a few days after. My mom hates it because she thinks we do it so we can get away with just a call a few days before or after... Paul's mom ( Love her to death) tells us to have a great time and enjoy ourselves.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " i think we'll probably stay home, and i'll let dw sleep in late. i will take the boy to a park for a few hours so she can really sleep.\n\nthen, it'll start with breakfast in bed of a 3 eggwhite, chorizo, and mushroom omelette, home fries, yogurt with fresh berries and flax seeds, coffee, cranberry and orange juice. \n\nthen it'll be a \"whatever she wants to do\" day. maybe go to lambertville, nj/ new hope, pa. for a day of artsy craft shopping and eating.\n\nfor dinner, i'm going to suggest that i'll make dw's fave: steamed lobsters, littleneck clams, redskin potatoes, and corn on the cob. and lot's of clarified butter. \n\nas far as a gift goes, i'm looking into getting her an inversion table, to help with a back injury. besides, it'll help her see my side of things...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " In the UK, Mothering Sunday is during Lent, and we have some special dishes such as simnel cake, although that is now also made as an Easter treat.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " All the menus I've seen here are wonderful. We will be at our son's for mother's day, so will celebrate with our daughter, son in law, grandaughter and grandson this Sunday. I think we will just go to Carrabbas after church. I'm taking my mother a basket of goodies to leave with her since we won't be there on Mother's day. She cries when we leave so I will pretend forgetfulness and give it just as we are leaving. That should work.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " I dont know since I'm the mom, so someone better come up with something special",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " I never ever go out to eat on holidays like Mothers Day. The menus are contrived & overpriced, & every place is crowded. Not fun.\n\nA relaxing Mothers Day for me is just puttering around the house & then having takeout pizza or Chinese for dinner.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " BreezyCooking said:\n\t\t\t\n\t\t\n\n\n\t\t\tI never ever go out to eat on holidays like Mothers Day. The menus are contrived & overpriced, & every place is crowded. Not fun.\n\nA relaxing Mothers Day for me is just puttering around the house & then having takeout pizza or Chinese for dinner.\n\t\t\n\n\n \nSame for me, I dont want to go out, would rather have someone cook something nice for me.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " texasgirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy sisters and our kids take my Mammaw to the cemetary to momma's spot and then go eat lunch together. We used to go to church with her, but, the church moved pretty far away and she doesn't get there too much anymore. Plus, she will be 89 and doesn't get around as well as she used to.\n\t\t\n\n\n \nThat sounds really nice TG",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Saturday night, I think my mom, my aunt and I will have dinner at Isaac's, overlooking the water in Plymouth, MA. I want to make Buttermilk Pie for our dessert back at her house (I've never heard of it before a month ago).\n\nI'll probably make a breakfast casserole for Sunday. Or maybe that cool bacon and cheese monkey bread with fresh fruit on the side.\n\nLee",
"loss": true,
"prefix": "QSis:"
},
{
"from": "human",
"value": " Muvva's day\n\n\n\n\t\t\t\n\t\t\t\tChef_Jimmy said:\n\t\t\t\n\t\t\n\n\nWhat is everybody doing for Mother’s Day? I will be cooking brunch for 75 -100 people. My menu will consist of:\n\nSeared Scallops over a succotash of fresh corn, fava beans, bacon, onion and sauce soubise.\n\nSurf and Turf Wellington: Beef tenderloin stuffed with lobster and duxells wrapped in puff pastry\n\nRoasted Salmon with sauce portugaise\n\nTraditional Eggs Benedict with marchand de vin \n\nMimosa & Bloody Mary\n\nChocolate Crème Brulee\n\nOrange Crème Caramel\n\nCrepes with ricotta and macerated berries.\n\n\nAny other ideas are more than welcome.\n\n\n\n\nFrist time in a long while I haven't had to cook (having moved countries). I am coming over to your place \n\nPat\n\nPS Do you have a lot of mothers??\n\nPS Here's one our mothers enjoyed\n\n\nPrawn and Bean Salad \n\n\n\n500g fresh round green beans, topped and tailed and snapped in half\n 1 or 2 cans cannelini beans\n 1 medium red onion, finely sliced\n 750g raw prawns (shelled weight)\n 1 teaspoon chilli paste\n 2 cloves garlic, crushed\n 4 tablespoons olive oil\n 4 tablespoons lemon juice\n 1/2 cup finely chopped parsley\n 2 tablespoons chopped fresh oregano\n salt and pepper \nBring a pan of salted water to the boil then drop in the beans. Bring back to the boil then simmer the beans for three minutes. Remove immediately from the heat, drain and plunge into cold water. Drain and add more cold water. Drain and place in a large bowl with the drained cannelini beans and the red onion. Stir in the chilli paste and garlic. \nBring another pot of salted water to the boil and add the prawns. Return to the boil and simmer until the prawns turn pink and are cooked. Drain, plunge into cold water and drain. Add to the beans. \nWhisk together the oil, vinegar, parsley and oregano and add salt and pepper to taste. Pour over the prawns and beans and turn well to coat. \nChill until required then spoon onto an attractive serving dish.",
"loss": true,
"prefix": "patch:"
},
{
"from": "gpt",
"value": " Hubby will be taking us out to lunch. I'm looking forward to being pampered that day. Happy Mother's Day to all you moms out there!",
"loss": true,
"prefix": "Dina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Crushing Herbs?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " If a recipe im using calls for \"crushed fresh thyme\" what is the best way to go about crushing it\n\ncheers",
"loss": false,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " a mortal and pestle is the best way, but if you dont have one, just hit it with a side of a chef's knife a couple of times, this is just to release esential oils and flavors.",
"loss": true,
"prefix": "Chef_Jimmy:"
},
{
"from": "human",
"value": " Crushed \"fresh\" thyme? That's definitely a new one. Normally the term \"crushed\" is used with dry herbs.\n\nWhat type of recipe? A roast or other long-cooking recipe might call for that.\n\nElaborate, please.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " I've heard of bruising leafy herbs like sage or basil, but never something like thyme. Try stripping the leaves and mincing them like you would garlic, with the flat side of a chef's knife.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "human",
"value": " I do it in the palm of my hand. Put the herbs in there and just roll them between my fingers. I kind of use the palm of my hand and my fingers like a mortar and pestle.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " You just need to do some damage to the cell walls a little to speed the release of flavors.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " When it comes to fresh thyme, I just put in branches when I start cooking, then pull out the stems before serving. I agree with everyone that crushing fresh thyme seems not right. The leaves are so small. But just rub the branches between your palms and toss them in.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Stock vs. Broth",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Are they one in the same? I was going to google but thought maybe this would answers someone elses question too.",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Lookie Here",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I always consider a broth to be from meats and vegetables that\n\nare just simmered, and a stock to be made from simmering browned or roasted bones and meat and vegetables.",
"loss": true,
"prefix": "Lizannd:"
},
{
"from": "gpt",
"value": " Thanks everyone!",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " I learned that stock always contains bones. Stock is gelatinous when cold. In other words, there is no such thing as vegetarian stock. That's just the way I learned it, I'm not claiming it as the ultimate truth. Broth or boullion can be made from meat or veggies, but stock needs bones.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Low budget meals",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I think some of the best meals our low cost. My favorite I think\nis chili, what about yours?",
"loss": false,
"prefix": "rickell:"
},
{
"from": "gpt",
"value": " You can season up your ingredients and make it look like a million dollars. I like a simple roasted chicken (and chicken is cheap) spruce it up with whatever I have at home (the most expensive thing is fresh herbs) and it goes in the oven. \n\nServe it with some oven roasted potatoes and carrots.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "human",
"value": " Ham'n beans is the first thing that comes to mind. \n\nOne thing my kids loved was SOS, made with peas, mushrooms, and chipped beef. I served it over toast or bisquits. You can feed a family of four a balanced meal for about $4.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Quesadilla's or grilled cheese and tomato soup are the first things I think of when it comes to cheap and easy.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Lima beans and rice with home made biscuits or chicken and dumplings...\n\"GREAT THREAD\"",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " I cook alot with pasta and rice. Fried rice, arroz con pollo, jambalaya, etc provide an awful lot of bulk with not much meat. They're healthy to boot. Spaghetti with a basic marinara is the ultimate budget buster.\n\nWhen I was in school, I budgeted $4.00/day for dinner for a family of 5. I did it with a whole lot of the above and a smattering of splurges. That was around the time that the price of beef went through the roof. I went completely away from beef and still do--and feel better because of it.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "human",
"value": " stir fry with rice is myfavorite.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " pasta dishes, beans and rice, chili, tuna caserole, salmon cakes (another thread) baked/roasted stuffed vegetables like peppers, squash, cabbage, soups made from leftovers etc. wonderful family recipes!",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " any egg dish, scrambled eggs, omelets, you get your veggies and high quality protein together.\n\nThink breakfast dishes; pancakes with a side of sweet potatoes. Any hot breakfast dish can be served for dinner.\n\nI lived on fried eggs and toast and peanut butter and jelly sandwiches for more meals than I care to remember.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "gpt",
"value": " Raman noodles I think are the signature low budget food. But you can really make them into fine cuisine. Just add a little spice of your choice. Add some peanut sauce, or curry. You can add some vegetables or meat. Add whatever you want! They are the most versatile low budget food.",
"loss": true,
"prefix": "Ripliancum:"
},
{
"from": "human",
"value": " I like making various types of donburi dishes. You can make it with chicken, fish, beef, pork, shrimp, etc. Just spoon it over hot rice.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " pizza pockets, and chef boyardee. Yes, I'm a brand name nut. ^_^ This is my third post, huzzah!",
"loss": true,
"prefix": "strangeseraph:"
},
{
"from": "human",
"value": " Mince and tatties\nFish pie\nPasta with various vegetarian sauces\n\nAll cheap, all tasty!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " a little pasta and tomato sauce",
"loss": true,
"prefix": "katluvscake:"
},
{
"from": "human",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tHam'n beans is the first thing that comes to mind. \n\nOne thing my kids loved was SOS, made with peas, mushrooms, and chipped beef. I served it over toast or bisquits. You can feed a family of four a balanced meal for about $4.\n\t\t\n\n\n \nConstance,\n\nCould you please give a recipe for the SOS? How do you think it would taste with shredded pork or beef chuck in place of the chipped beef?\n\nthanks, Gary",
"loss": true,
"prefix": "gary b:"
},
{
"from": "gpt",
"value": " Creamed eggs on toast is very cheap and good meal.Made with a simple medium white sauce and hard boiled eggs and a dash of dry mustard and curry powder.You can add anything you like to this also.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " gary b said:\n\t\t\t\n\t\t\n\n\n\t\t\tConstance,\n\nCould you please give a recipe for the SOS? How do you think it would taste with shredded pork or beef chuck in place of the chipped beef?\n\nthanks, Gary\n\t\t\n\n\n\nHere you go, Gary. \n\n2 tbls butter\n2 tbls flour\n2 cups milk\n1 can drained peas\n1 can drained mushrooms\n1 small jar pimentoes\nchipped beef, tuna, chicken, ground beef or whatever...\n\nMelt butter in saucepan and stir in flour. Whisk in milk and cooke until thickened. Add other ingredients and cook, stirring until all is heated through. Serve over toast, bisquits, or noodles. \nYou may want to make a larger amount of white sauce. Just remember, the formula is 1 tsp butter/1 tsp flour/ 1 cup milk.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Thanks Constance,\n\nI thought SOS was basically a white sauce but I wasn't sure. Thanks again, Gary",
"loss": true,
"prefix": "gary b:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can spices go in the freezer?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I know that spices lose their flavor in a year.. but like when you buy a big bottle of cinnamon at Costco, I just can't use that in a year.. so can it and other spices go in the freezer without losing any quality? Does anybody know?",
"loss": false,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " Spices can definitely be kept in the freezer to extend shelf & quality life.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " Dried herbs and spices progressively lose their quality no matter what, but keeping them in the fridge or freezer does help slow the process down.\n\nBuying those gigantic containers may save money up front, but unless you use them up in 6 - 12 months, you can be left with some pretty poor quality product. Whole spices (like whole cloves, allspice, etc) last longer than ground.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I buy small amounts of spices and pour them into glass jars that I keep in a cupboard. Any leftovers that I can't fit in the glass jars go into the freezer.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " is there any spices that shouldn't go in the freezer then?",
"loss": true,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " and how long do fresh herbs and spices last?",
"loss": true,
"prefix": "Silver:"
},
{
"from": "human",
"value": " Well that is a bit of a tricky question Silver. Most things you will read will say that you should replace ground spices after 6 months.\n\nIn my experience though they can last a lot longer (or shorter) than that. Open the spice container and give it a sniff. If you can smell them them they are still good to use. If you don't really smell much then it is time for new spices.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Interesting...thanks GB...I've had the same spices for several years and had never really thought about it until recently when I saw something about them only lasting 3-6 months. I thought about fresh herbs, but realized I'd never use enough to justify spending the money on them.",
"loss": true,
"prefix": "Silver:"
},
{
"from": "human",
"value": " well shoot now I found this Spice Storage Tips\n\n\n\n\n\n\n\nThe freshness of spices and herbs can be maintained longer if they are stored in airtight containers.\nKeep away from heat, moisture, and direct sunlight. These elements hasten the loss of flavour and aroma of spices and herbs. Avoid storing over the stove, dishwasher, sink or near a window.\nSpices should not be stored in the freezer. Freezing does not extend the shelf life of regularly used dried spices and herbs. If stored in the freezer, and repeatedly removed for use, condensation will form in the bottles and accelerate loss of flavour and aroma. \nAlways close spice containers tightly after each use.\n\nat this site\nhttp://www.clubhouse-canada.com/content.cfm?ID=10315",
"loss": true,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " I think that is true if you are moving them in and out of the freezer a lot. Same is true of coffee beans. But I think storing you extra spices that you storing for a while is fine.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cocoa powder recommendation",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all \n\nCan anyone recommend a really good non dutched cocoa powder, that you can get at the local supermarket, that's really good in chocolate cakes? I have an incredible chocolate cake recipe, and since it's for a birthday, and I don't have time to go searching for or ordering Valrhona, Callebaut etc..is there any one powder in particular that you have used or currently use, that produces a smooth, perfect balance of chocolate flavor? As of this moment, I was just going to use Hershey's, as it seems to work pretty well, but I'm looking for the 'WOW' factor..",
"loss": false,
"prefix": "Lisa110:"
},
{
"from": "gpt",
"value": " I live in a very rural area and usually mail order my food goodies. Penzey's spices and King Arthur's, the Baker's Catalogue both carry an excellent natural cocoa. They are so much better than hersey's it isn't funny.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " bethzaring said:\n\t\t\t\n\t\t\n\n\n\t\t\tI live in a very rural area and usually mail order my food goodies. Penzey's spices and King Arthur's, the Baker's Catalogue both carry an excellent natural cocoa. They are so much better than hersey's it isn't funny.\n\t\t\n\n\n \nThanks for replying I too order from both, but the problem is, It won't get here on time since the cake is due on April 7th, hence why I inquired about any cocoa powders sold in the supermarket, being better than Hershey's. For now, I suppose Hershey's is about the best.",
"loss": true,
"prefix": "Lisa110:"
},
{
"from": "gpt",
"value": " Does it have to be nonDutched? Just wondering why? \n\nCan you get Fry's cocoa there? I don't even know if it is sold in the US, but it is my favorite. Very rich and dark.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Yes, Alix, only because the cake also takes about 4 ounces of melted dark chocolate, and people who have used non dutched, hoping for the ultimate chocolate taste, found it to be too way 'chocolatey' and rich. I myself like to use non dutched in chocolate cake recipes, but since it has all that chocolate in it already, decided to keep it on 'medium-high' LOL.\n\nLastly, I don't recall seeing Fry's around here, but I'll look. The only positive thing about Hershey's (besides being something we all grew up with) is that it actually came in first place in a Cook's Illustrated tasting, when it came to brownies. I'm hoping, if all else fails, that will translate into cake too!",
"loss": true,
"prefix": "Lisa110:"
},
{
"from": "gpt",
"value": " I hope it works for you. I have heard that the Hershey's products we get in Canada are not as good as the ones you get in the US, so I hope that is true about their cocoa. I really disliked it when I bought some a while ago. \n\nLet us know how the recipe turns out. Have you got one you are trying? If not, I know a super easy fabulous one that is very rich and moist. \n\nHere's a picture of the cocoa I use.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I just found a can of Ghiradelli unsweetened cocoa powder that came in an Xmas basket last Dec. I had forgotten all about it. Has anyone ever tried this? If so, does it compare to the fancier brands (Callebaut, which is my fav, etc), or is it at least better than Hershey's? Do you think a mix of both would be a good idea?",
"loss": true,
"prefix": "Lisa110:"
},
{
"from": "gpt",
"value": " Alix, the recipe I am using is here...\n\nhttp://www.epicurious.com/recipes/recipe_views/views/101275\n\nI have never made it, but from the looks of it, the chocolate-moist factor is outstanding. Then again, I'd be happy to see your recipe too! I am not using the chocolate ganache on the cake, because it's a birthday cake, and they requested some kind of buttercream. I suggested a vanilla Italian or swiss meringue buttercream, since many said the chocolate ganache, or any chocolate frosting, was too overpowering for this cake, unless you're a TRUE heavy duty chocoholic! I wanted everyone at the party to enjoy this cake, so a cake with chocolate and vanilla, should suit most!",
"loss": true,
"prefix": "Lisa110:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: partially cook bacon or not?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've marinated some large scallops and I want to wrap them in bacon and then broil. Would it be better to partially cook the bacon or wrap the scallops with raw? I would hate to ruin the scallops..What would you suggest?\n\nthanks,\nkadesma",
"loss": false,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " I'd think you would probably have to partially cook it first as scallops won't take that long in the oven. I'd think the scallops would tend to be overcooked if you cooked them until the bacon was done. But someone thats made them this way before may be able to answer this better.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " Thanks Sizz,\nthat's what I was thinking, but, I was'nt sure and wanted to hear from someone else ..I sure hope they trun out, the dran things cost and arm and a leg \n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " I'm sure they'll be delicious. Whatcha going serve with them?",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " You do need to partially cook the bacon a bit - but just enough so it's still flexible, NOT to the crisp stage. With sea scallops you'll probably need one slice of bacon for every 2 scallops. Partially cook the bacon & let it cool/drain on paper towels until cool enough to handle, then cut in half crosswise, wrap a piece around each scallop & secure with a toothpick.\n\nDepending on scallop size, broil for about 4-5 minutes on each side, using tongs to carefully turn them over, or until scallops are opaque throughout.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " Thanks Breezy,\nThat's what I'll do..You're a life saver \n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " SizzlininIN said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'm sure they'll be delicious. Whatcha going serve with them?\n\t\t\n\n\nWe are having pork and tomatillo burritos, rice, cowboy beans and chips and salsa, I'd recently had a scallop and bacon appy, saw some beauties yesterday while shopping and added those to the appy list. I marinated them in some ponzu, lime juice and olive oil, wrapped them in the bacon and have my fingers crossed For dessert I grabbed some of thse waffle cups, am filling with brownie bits and ice cream then topping with whipped cream and one of them gets a candle so everyone can sing the birthday song to my oldest daughter..Then dessert and song part was her oldest son Cade's idea \n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " Ohhh sounds good. I love scallops but DH doesn't. He always gets its name and scampi mixed up though when he sees it on a menu.... \n\nI think next time I fix something seafood I'll go ahead and pick me up a few for myself and try fixing them myself.",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Adobo?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have an 8 oz jar of adobo and I honestly have no idea what kind of dishes I can make with it. What do I do with adobo or should I just throw it out?",
"loss": false,
"prefix": "Mr_Dove:"
},
{
"from": "gpt",
"value": " This a sauce I use for enchiladas, burritos, etc.\n\n1 can of Chipotle Peppers in Adobo (small can in ethnic section of grocery)\n4 t mexican oregano\n2 t cumin\n4 T cider vinegar\n5 peanuts(out of shell)\n5 chocolate chips\n1/2 t. olive oil\npinch salt\npinch coriander\npinch crushed red pepper\nPuree ingreidients, and heat on low heat until mixture thickens.\nServe over any mexican dish.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " I have a jar of Vigo Adobo seasoning that I really love on chicken. I just shake it on and cook. I have used it on fish too with pretty good results.",
"loss": true,
"prefix": "silentmeow:"
},
{
"from": "gpt",
"value": " Is it adobo sauce or adobo seasoning?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Or is it Adobo paste?\nIn any case do not throw it away- send it to me, and I will tell you what I did with it...\n\nActually, it is agood in just about any Mexican dish. If you make tacos, put it into the sauce with the other ingredients for the meat. Use it in Posole- wonderful pork stew. Enchiladas of course. How about Carnitas... etc.",
"loss": true,
"prefix": "Hopz:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Burnt onion slivers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Just was wonderin if you guys and gals got this \"almost burnt\" onion thing going on.\n\nIm cuttin onion in half and making slivers across the grain of the onion, and cooking them in rendered bacon fat until they are almost crispy brown.\n\nBrown, but not crispy, almost there.\n\nYou put them in just about anything that needs some onion and WOW do they ever have the taste. You have to watch out with them.\n\nIt's a labor of love but BOY do I ever love onions done this way in things.",
"loss": false,
"prefix": "Ham Hock:"
},
{
"from": "gpt",
"value": " hey hammy, are they on the wet or dry side? it sorta sounds like what we call frizzled onions. and yes, the're like onion crack.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " We call them tobacco onions and serve them with steak (if they last that long) I love them. I did them in duck fat once and OMG they were kickin!",
"loss": true,
"prefix": "Chef_Jimmy:"
},
{
"from": "gpt",
"value": " I just cannot figure out duck fat.\n\nAll my attempts to do much of anything with it have ended up tasting bland and just too \"fatty\"\n\nMy favorite fats are crawfish and bluecrab, and I know they are hard to get if you arent just right dead on the coast of southern north america.\n\nBurnt onions in those two are just to DIE for, literally.",
"loss": true,
"prefix": "Ham Hock:"
},
{
"from": "human",
"value": " Duck fat is something i was introduced to while cooking in French restaurants. I always render my own when i break down ducks, I use it for duck confit, and in an onion sauce called suboise (sue-be) (Sorry for going off topic) I bet onions would be great in crawfish fat. Deep frying finely julienned leeks is just fantastic for the flavor and the ability to use them as a garnish",
"loss": true,
"prefix": "Chef_Jimmy:"
},
{
"from": "gpt",
"value": " My Sous Chef likes to take julienned leeks, or thinly sliced red onion rings, dust them in Drake's, and deep-fry them until golden. And yes, they are like \"onion crack\", as I can't stay out of them.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " I make a salad dressing doing such. I render bacon (often two kinds...panceta and wood smoked), then caramelize sliced shallots inthe fat, add whole grain dijon, white wine vinegar, olive oil and blue cheese. gently simmer while slowly wisking together...serve over frisee escarole endive and or radicio (I do like em mixed) and top with the crisp bacons. \n\nthe bacon, the fried shallots, the blue cheese ... really incredible.",
"loss": true,
"prefix": "Robo410:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Powdered Vanilla vs Liquid Vanilla",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anyone help me with this problem? I can only find powdered vanilla over here. If a recipe calls for a tsp. of liquid vanilla how much of the powdered vanilla would I use? Are they interchangeable? Thanks if anyone knows the answer.",
"loss": false,
"prefix": "expatgirl:"
},
{
"from": "gpt",
"value": " According to the folks at Baking911.com - 1 rounded teaspoon of vanilla powder equals 1 teaspoon vanilla extract.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Thanks so much!!!\n\nDear Michael,\n\nThank you so much for the info. I have a little bit of the liquid left but then I'm going to have to switch to the powdered.",
"loss": true,
"prefix": "expatgirl:"
},
{
"from": "gpt",
"value": " I've never heard of vanilla powder! Where do you live?",
"loss": true,
"prefix": "biev:"
},
{
"from": "human",
"value": " Dear Bieve,\n\nI am posted to Astana, Kazakshstan, along with my husband. It's amazing what you can find and NOT find here. K. is a large country east of Russian and considered a part of Asia. Astana is the second coldest capital of the world from what I've been told. Finding cooking products here without speaking Russian is quite an adventure but we're surviving---just don't ever take your well-stocked Western stores for granted any more---ha!! Thanks to Michael FtW I was able to learn that vanilla powder and extract were interchangeable. Spasiba-- rude, crude Russian translation of \"thank you\"",
"loss": true,
"prefix": "expatgirl:"
},
{
"from": "gpt",
"value": " Can you get 'care packages' from home? Make a list of your most wanted - especially the pantry items like vanilla, and prevail on a family member to do their patriotic duty and send 'em on over to you!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I've used powdered vanilla before-it tastes the same in any recipe I've tried so far- it's almost just as convenient too",
"loss": true,
"prefix": "jap1148:"
},
{
"from": "gpt",
"value": " Sometime last year I first saw powdered vanilla and I use it in coffee.",
"loss": true,
"prefix": "bknox:"
},
{
"from": "human",
"value": " Glad to know that some of you have tried the powdered vanilla and found it to be good. That's great to hear as I do like to bake cookies, brownies, and banana bread-- As far as care packages being sent here, I could only wish. Unfortunately, unless solid gold bricks were being sent (and they'd probably be \"lost\") the postage would cost waaaaaaaaay more than what was being sent--------we're 12 hours ahead of people in Texas (Central Standard Time). Most of you are probably settling down to some Tuesday evening TV shows, etc., and I'm enjoying a Wednesday gorgeous sunrise. We're supposed to be able to see the eclipse later today. Spasiba!!!",
"loss": true,
"prefix": "expatgirl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Foods or meals you don't find in restaurants",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Here might be an interesting topic.\n\nOne day I was making a much requested passed down family recipe for \"City Chicken\". While making it I realized something....... You can't get this meal in any grocery store (anymore), and aside from a couple polish restaurants in Hamtramick, Michigan this ever so requested comfort food meal isnt availble in any restaurant. (I'm hundreds of miles from Hamtramick, MI)\n\nDoes anyone else know of any other \"meals\" OR \"foods\" that fall in this same category OR have become extinct like City Chicken ????",
"loss": false,
"prefix": "vanwingen:"
},
{
"from": "gpt",
"value": " I'm sure just about any kind of casserole you might make at home is not going to be easily found in a restaurant.\n\nAre you originally from Hamtrammick? When I was a girl, we lived in Michigan (parents immigrated to US in '66), and my dad loved the place......\n\nSo, now you have to give the recipe for your City Chicken!!!",
"loss": true,
"prefix": "Sandyj:"
},
{
"from": "human",
"value": " Oh yum I love city chicken. \nYou know what I never see on \nmenus ? Chicken Kiev.",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " What is city chicken? They ride a bus instead of a horse??",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\t...You know what I never see on \nmenus ? Chicken Kiev.\n\t\t\n\n\n \nIt's been over 20 years since I saw chicken Kiev on a menu.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " tg, the chickens in issaquah drag race up and down side streets on friday nights, making noise, blasting \"freebird\" on the radio, tossing bottles out windows. it such a sad thing to see. what is poultry coming to these days...\n\n\nbtw, a small russian restaurant across the street from my job occasionally has chicken kiev.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " tg, the chickens in issaquah drag race up and down side streets on friday nights, making noise, blasting \"freebird\" on the radio, tossing bottles out windows. it such a sad thing to see. what is poultry coming to these days\n\nI know Bucky. Isn't it sad ?? lmao",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\ttg, the chickens in issaquah drag race up and down side streets on friday nights, making noise, blasting \"freebird\" on the radio, tossing bottles out windows. it such a sad thing to see. what is poultry coming to these days...\n\t\t\n\n\n \n\nDon't be too quick to judge, they're just looking for their nuggets.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Here in Italy certainly you wouldn't see any...\n\nPizza with pineapple and canadian bacon\nPizza with doner kebobs or bbq chicken\nFettuccini Alfredo\nManicotti\nChicken Parmigiano\nSpaghetti Meatballs... among other things...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " Chicken with Czech Bread Dumplings in Dill Sour Cream Sauce.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " vanwingen said:\n\t\t\t\n\t\t\n\n\n Here might be an interesting topic.\n\nOne day I was making a much requested passed down family recipe for \"City Chicken\". While making it I realized something....... You can't get this meal in any grocery store (anymore), and aside from a couple polish restaurants in Hamtramick, Michigan this ever so requested comfort food meal isnt availble in any restaurant. (I'm hundreds of miles from Hamtramick, MI)\n\nDoes anyone else know of any other \"meals\" OR \"foods\" that fall in this same category OR have become extinct like City Chicken ????\n\t\t\n\n\n \nGreat topic, vanwingen! Never having heard of City Chicken, I did some poking around. The results I found was it is not chicken. During the depression when chicken was too expensive, the dish was made with pork and shaped in the form of chicken drumsticks or on skewers?\n\nThere was a great Polish restaurant in the East Village in NYC I miss, growing up in the Big Apple. A restaurant that served several different stuffed pierogies, and a great breakfast menu. I miss a little restaurant chain? called Chock Full o' Nuts - cream cheese on date nut bread, a cup o coffee and a brownie. Sandwiches were very thin - almost like tea sandwiches, but bigger.\n\nI remember? a place called Tad's Steak House ? growing up. Great steak and all the fixin's. The food at the Horn & Hardhart Automat (sp?) in NYC. Sure there are others. Will have to go back in my memory bank.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " The only places I know that still serve meatloaf are Cracker Barrel and Boston Market.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tThe only places I know that still serve meatloaf are Cracker Barrel and Boston Market.\n\t\t\n\n\nWe do Meatloaf every Tuesday night during the cold season where I work.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "gpt",
"value": " Meatloaf has made a big comeback recently. I know a number of places that now serve it. I have never had it in a restaurant though. To me if just seems like something that should be done at home.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Bravo, Erik. Meatloaf is one of the classic comfort foods, in my book.\n\ngeebs, the CB and BM versions aren't too bad, but I think you are right in that it's best made at home.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Erik said:\n\t\t\t\n\t\t\n\n\n\t\t\tWe do Meatloaf every Tuesday night during the cold season where I work.\n\t\t\n\n\n \nRoy's also serves a meatloaf on their menu.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\tRoy's also serves a meatloaf on their menu.\n\t\t\n\n\nWouldn't it be less messy if they served it on their plates?",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tWouldn't it be less messy if they served it on their plates? \n\n\n\n \nErik's statement is actually worse then mine...especially if you were take the singer and not the dish into context.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " ironchef cracks a smile",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " no chicken and dumplings,at least none i have ever seen...",
"loss": true,
"prefix": "kimbaby:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Thyme Recipes Needed",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey all,\n\nPlanted thyme in my herb garden awhile ago and its spreading like wildfire. What I'm looking for are some recipes (of any kind) that really demonstrate the flavour of fresh thyme.\n\nI'm not after recipes that just have thyme in it, I've got plenty of them. I'm after ones that showcase it, if at all possible.\n\nLet me know what you think.",
"loss": false,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " Can you make it into pesto? I would think that would be a lovely way to showcase it. The pasta is a mild flavour and you would definitely get the punch from the thyme.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " the thyme-tini !!!! gotta be a first",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I like to use this as a sauce for fish and shellfish rather than as a salad dressing although you can use it for that purpose too. \n\nCitrus-Thyme-Scallion Vinaigrette\n\nYield: Approx. 2 cups\n\nIngredients:\n\n1 1/4 c. Olive Oil (not extra virgin)\n1/3 c. Sherry Vinegar\n1 Tbsp. Dijon Mustard\n1 Tbsp. Honey\n2 Tbsp. Fresh Lemon Juice\n2 Tbsp. Fresh Lime Juice\n2 Tbsp. Fresh Orange Juice\n2 Shallots, finely chopped\n2 Tbsp. Fresh Thyme, leaves only, chopped\n1/4 c. Scallion, green and white parts, finely chopped but not minced\nFresh Cracked Pepper and Kosher Salt to taste\n\nMethod:\n\nIn a mixing bowl, combine the shallot, vinegar, mustard, honey, and citrus. Whisk to combine, then slowly add the oil and whisk until emulsified. Add the thyme and scallions and incorporate. Season to taste with the kosher salt and pepper, and add more honey if needed. Let the vinaigrette stand for 1 hour in the fridge to let the flavors develop. Remove the vinaigrette, and let it warm to room temp, about 15-20 minutes before serving.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " make a thyme butter (like a chive butter) and slice over broiled/grilled steak or fish. Simple and wonderful! Use as the main seasoning for roasted vegetables with olive oil salt and pepper. Thyme is also a main herb for braised meats like pot roast etc. And herbs can make a lovely fragrant centerpiece on your table too.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " When roasting a chicken, especially on the rotisserie, I like to stuff a quartered lemon & a good-sized handful of fresh thyme inside the bird.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " Haggis I have a baked Chicken and Leek Risotto recipe that has only about a tablespoon of thyme in it, but it is enough to seriously flavor the entire dish with a heavy hit of flavor. it is not a creamy risotto as you would think of usually (it really ins't a risotto at all if you want to get technical), but it is delicious none the less. If you would like the recipe then just let me know and I will post it once I get home.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Haggis, how about:\n\nThyme Lemon Mayo - On sandwiches, in tuna/chicken/potato salads or on seafood.\n\nSprinkled on oven dried/baked tomatoes.\n\nI have a recipe I want to try - Lemon Ricotta Pancakes. Thyme might be a tasty addition. (Will see if I can find it.)\n\nLemon/thyme/garlic chicken\n\nCan you burn it like incense?\n\nHere are some ideas:\n\nhttp://www.theherbaltouch.com/iha/thymerec1.html\n\nhttp://www.flavoursofcanada.ca/cookbook/recipe.cfm?id=23\n\nhttp://www.jacobsfarm.com/thyme.asp\n\nhttp://www.dominicandining.com/recipe3.html\n\nThyme, thyme, thyme is on my side. Oh, yes it is. lol.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Mish, if you could find that ricotta pancake recipe that would be fantastic.\n\nMmm, might have to get some ricotta to make the pancake recipe. Then I can make some thyme-baked ricotta with the leftovers.\n\nThanks all for you suggestions.\n\nThe pesto idea isn't a bad one, but might be too impractical with thyme. Additionally I have pesto coming out of my ears, my basil plants will not stop growing and I massacred them 2 weeks ago to make the last batch.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " Haggis said:\n\t\t\t\n\t\t\n\n\n\t\t\tMish, if you could find that ricotta pancake recipe that would be fantastic.\n\nMmm, might have to get some ricotta to make the pancake recipe. Then I can make some thyme-baked ricotta with the leftovers.\n\nThanks all for you suggestions.\n\nThe pesto idea isn't a bad one, but might be too impractical with thyme. Additionally I have pesto coming out of my ears, my basil plants will not stop growing and I massacred them 2 weeks ago to make the last batch.\n\t\t\n\n\n \nYou are welcome, Haggis. Here you go:\n\nhttp://www.sunset.com/sunset/Premium/Food/2002/05-May/Pancakes0502/Lemon0502.html\n\nI thought a pinch or two of Thyme added to the mix might be tasty.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Baked Chicken and Leek Risotto \n\n½ tablespoon oil\n½ leek, sliced thin\n1 chicken breast, cubed\n1 cup short grain rice\n1/8 cup white wine\n2 ½ cups chicken stock\n1/3 cup grated parmesan\n1 tablespoon fresh thyme\n\n\nPreheat oven to 300 and put a casserole dish with lid in oven to warm. Heat oil in saucepan over med heat. Add leeks and cook till soft.\n\nAdd chicken and cook, stirring for 2-3 min or until it gets some color. Add rice and stir to coat well. Cook another minute.\n\nAdd wine and stock and bring to boil. Pour into casserole dish and cover. Cook in oven for 30 minutes, stirring halfway thru. Remove from oven and stir in parmesan cheese and thyme.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cannoli filling ideas anyone???",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi!! I need some ideas! I have a whole bunch of cannoli filling from when my boyfriend's sister visited and we made cannoli's. I want to do something with it, but I can't come up with anything. Anyone have any recipes that would call for alreay made cannoli filling or just any ideas on what to do with it?? Let me know. Thanks a bunch!",
"loss": false,
"prefix": "sparklyj:"
},
{
"from": "gpt",
"value": " I'm not sure how well it would freeze - but I am sure someone here will tell you. That sure would make things easier for the next time, huh? Here's an idea - eat it! I love cannoli!",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "human",
"value": " I don't know how well cannoli FILLING freezes, but I know that cannolis freeze pretty well. I would imagine it'd be the same thing...only difference between the two is that the shell of the cannoli would be protecting the filling from the ice crystals.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "gpt",
"value": " Get a large chicken breast, cut it in half horizontally, place between two sheets of plastic wrap (or baking/silicone paper) and pound until it is fairly thin and quite large.\n\nSpread some filling over it, roll it up and either tie it with string, or skewer it with bamboo skewers (better with the string). Heat some oil in a frypan, brown the chicken all over then place in the oven to finish off.\n\nWill also work with veal escalopes/schnitzel.\n\nAnother thing you could try is adding it to some soft polenta towards the end of cooking time. Or, using polenta again, make polenta type cake. Firm polenta, spread the filling over it, cover with another layer of firm polenta, bake in the oven till the top is crispy.\n\nAnother idea, take a fairly small butternut pumpkin (squash). Halve it lengthways, scoop out all the seeds, spoon in some of the cannoli filling, place the other half back on top then bake in a 200'C oven until tender.\n\nCut the top off of a nice ripe tomato, scoop out the pulp and seeds leaving a nice firm shell, spoon the filling in, roast for a bit (not that long). Same thing could be done with red capsicum (bell pepper).\n\nUse it as the filling in some arancini (do a search to find an arancini recipe on these boards).\n\nI could come up with a lot more, but see how you go with them.",
"loss": true,
"prefix": "Haggis:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dinner without going to the store",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone. Just trying to get some advice. I know there is someone or somewhere I can seek help on making food with what you already have in the kitchen. Such as typing in what you have and then it telling you what you can make and how. Any suggestions?",
"loss": false,
"prefix": "mommy00:"
},
{
"from": "gpt",
"value": " You can do it here...just ask, and we are here to help!",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Constance is right. This site is the best resource for things like that. I have seen sites like what you described, but they are always sponsored by specific companies (like Cambells or companies like that) and so all the recipes they show you have their products in them. I have never seen any decent recipes come out of those sites so I stopped looking at them.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " What ingredients do you have on hand? We can help!",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " We can build you a dinner, we have the technology. We can make it bigger, stronger...faster?",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tConstance is right. This site is the best resource for things like that. I have seen sites like what you described, but they are always sponsored by specific companies (like Cambells or companies like that) and so all the recipes they show you have their products in them. I have never seen any decent recipes come out of those sites so I stopped looking at them.\n\t\t\n\n\n \ngb, that's like the free cookbooks they give out at costco. all of the recipes are pre-made, or partially pre-made foods for sale at costco. it shouldn't be a cookbook, but rather \"how to reheat our stuff\" book.\n\ni agree that we be the best. if you give us your ingredients, we'll have a recipe for you. often with extra tips and techniques, and maybe a story or two.\nwhat's more, you can go back and ask particular questions of the members who've answered your query. you can't do that with a \"plug in\" recipe finder.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " You know, I have been thinking about making an application that memorizes my favorite recipes and pulls out the ones that best match what is in my fridge! If I ever get it done, I'll let you guys use it",
"loss": true,
"prefix": "biev:"
},
{
"from": "gpt",
"value": " biev said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou know, I have been thinking about making an application that memorizes my favorite recipes and pulls out the ones that best match what is in my fridge! If I ever get it done, I'll let you guys use it \n\n\n\n\n They actually already have that. I'm not sure who runs it. They have a whole kitchen set up in one of their facilities somewhere. When you buy food you tag it with a sensor, so the computer knows exactly what is on hand in the kitchen. It has a computer screen built into the counter, so you can look up recipes and make them right there, and the computer tells you if you have everything you need. It’s pretty awesome. It does a ton more too.",
"loss": true,
"prefix": "Ripliancum:"
},
{
"from": "human",
"value": " That's a little overkill, isn't it?",
"loss": true,
"prefix": "biev:"
},
{
"from": "gpt",
"value": " Bucky, I have one of those Costco books you're talking about. I love looking at it! Though I have to admit I have never \"made\" anything from it. Somehow my Dad got a hold of one and since he'd never use it, I snatched it away. \n\nI think those freebie cook books are great for inspiration or brainstorming what you want to make, how to use up extra stuff you have on hand. I never use the recommended specific product, don't know many who do get the exact stuff. Usually most go for the generic or some home made version of what the book says.",
"loss": true,
"prefix": "htc:"
},
{
"from": "human",
"value": " My cookbook software does that (living cookbook/diet pro). Cookbook sites may also have ingredient searches. I know that allrecipes.com does. Although, I've never used either.\n\nI agree with the above posters. A database isn't going to beat human discourse in this instance.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " I don't know about \"typing\" in what you have & getting a magic answer. But I do think one should be able to make nearly a week's worth of meals with what's in the pantry, fridge, & freezer. It's all in the planning.\n\nI always have quite a few boxes of different types of pasta on hand, along with crushed & diced tomatoes, jarred tomato sauces, etc. Also wouldn't be without a variety of canned beans. Also always have a full spice inventory, especially things necessary for an Asian stirfry.\n\nAlways have basic cheeses like cheddar & swiss in the fridge, along with salad fixings & fresh vegetables that last well, like broccoli, cauliflower, carrots, etc.\n\nWith a freezer full of individually frozen boneless, skinless chicken breasts; ground turkey; turkey/chicken sausages, raviolis, etc., if I can't get to the store for a few days, I can certainly make quite a number of different dishes without feeling deprived.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " We're leaving for the weekend, so the last couple days have been a count down to an empty fridge. Last night I made fried rice with every vegetable I had left in the crisper.",
"loss": true,
"prefix": "vyapti:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pumpkin Pancakes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I recently tried to make pumpkin pancakes, by adding some canned pumpkin, some cinnamon and nutmeg to the batter. The only problem was they didn't set like a regular pancake. They turned out sort of mushy. Does anyone have a recipe for these? Or how to fix this?",
"loss": false,
"prefix": "Ripliancum:"
},
{
"from": "gpt",
"value": " Pumpkin Pancakes\n\n1 c flour\n1 c quick-cooking oats\n2 T. wheat germ\n2 t. sugar\n2 t. baking powder\n1/2 t salt\n1/2 tsp ground cinnamon\n1/4 tsp nutmeg\n1/4 tsp ginger\n1 cup milk\n1 egg, lightly beaten\n3/4 cup canned pumpkin\n2 T. vegetable oil\n\n\nIn a bowl, mix together all dry ingreds. In another bowl, mix milk, egg, pumpkin and oil. Stir the two mixtures together, till just mixed (don't overdo it, or you'll have tough cakes)\nGrease hot griddle by using some oil on a paper towel. Using a 1/4 c. measure, pour batter onto griddle. Flip when first side begins to bubble. Cook till second side is golden and cooked through, \nMakes a dozen pancakes.\nYou can also add dried cranberries to these for a special treat.",
"loss": true,
"prefix": "jkath:"
}
] |
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