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{
"from": "system",
"value": "This is a cooking forum thread titled: Do you know your onions?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Well, I certainly don't but would love to . All these onions I see in the supermarkets, red, spring, yellow, cipollini and so on. They surely all can't be used in the same dishes right? And what dishes might these be? I normally reach out for the yellow onions and know not to burn them but saute them slowly to retain their natural sweetness whatever the recipe. So what about the rest? Anyone know?",
"loss": false,
"prefix": "Jikoni:"
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{
"from": "gpt",
"value": " Try these two links to get some basic info on dry and green onions.\n\nhttp://www.foodsubs.com/Onionsdry.html\n\nhttp://www.foodsubs.com/Onionsgreen.html",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "human",
"value": " Sizzles, I'm not an expert, but I can give you a couple of hints. I keep the hard yellow Spanish onions on hand to cook with, as they are good keepers, and have a strong onion flavor. I buy the large sweet yellow onions on a weekly basis for slicing or caramelizing. \nThe big red onions are pretty for salads. \nI buy the little boiling onions for soups and stews.\nBy spring onions, are you referring to green onions/scallions? Chop these using tops and all for garnishes for soups and to add a zippy flavor to dips, spreads, oriental and Mexican dishes.\nShallots are a milder onion flavor, and nice for sauces.\nLeeks are very mild also, and wonderful in soups, braised vegetables, or as a side dish. \nAs for the big white onions...the ones we get here are awfully hot. \nI've recently started seeing the cipollini in the grocery store here...I haven't tried them yet.",
"loss": true,
"prefix": "Constance:"
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{
"from": "gpt",
"value": " We grow the sweetest onions down here in the Valley of Texas. They're usually more expensive than the regular yellow or white onions but well worth it if you need sweet onions for your dishes. http://aggie-horticulture.tamu.edu/plantanswers/publications/onions/onionhis.html",
"loss": true,
"prefix": "Dina:"
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{
"from": "human",
"value": " I buy Texas Sweets quite often, Dina. They are wonderful.\n\nVery informational website, Andy. Thank you!",
"loss": true,
"prefix": "Constance:"
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{
"from": "gpt",
"value": " Cipolline Onions are wonderful! They are quite mild and are lovely made in the following recipe and served with cocktails.\n \nAlexa\n \n****************************************************************\n \nBalsamic Glazed Cipolline Onions\nThe sweet sharpness of both the orange juice and the balsamic vinegar combines with the natural sugars in the onions to create a delicious snack that's perfect to serve with cocktails, as an addition to an antipasto assortment, or as an accompaniment to roasted meats.\n2 pounds fresh small cipolline onions or pearl onions \n1/4 cup extra-virgin olive oil\n3/4 cup fresh orange juice\n3/4 cup balsamic vinegar \nBlanch onions in large pot of boiling salted water 15 seconds. Using slotted spoon, transfer to large bowl of ice water to cool. Trim root end if necessary, leaving core intact. Peel onions. \nHeat oil in large nonstick skillet over high heat. Add onions and sauté until onions have deep golden brown spots, about 9 minutes. Add orange juice and vinegar; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes. Using slotted spoon, transfer onions to medium bowl. Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes. Pour over onions. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Rewarm or bring to room temperature before serving.) \nMarket Tip\nCipolline onions are small, flat Italian onions. They can be found in the produce section of many supermarkets and Italian markets. \n \nMakes 6 to 8 servings.\nBon Appétit\nMay 2005",
"loss": true,
"prefix": "caliloo:"
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"from": "human",
"value": " Dina said:\n\t\t\t\n\t\t\n\n\n\t\t\tWe grow the sweetest onions down here in the Valley of Texas. They're usually more expensive than the regular yellow or white onions but well worth it if you need sweet onions for your dishes. http://aggie-horticulture.tamu.edu/plantanswers/publications/onions/onionhis.html\n\n\n\n \nAnd the website couldn't be hosted at any better school.\n\nThere's a spirit can ne'er be told...",
"loss": true,
"prefix": "phinz:"
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{
"from": "gpt",
"value": " Did you know that they are actually the same species as the Vidalia Onion? The difference is the soil in which they are grown. That red Georgia clay is very low in sulpher, which makes for a very sweet onion. \nBut I think the Texas Sweets are just as good, and they seem to keep better.",
"loss": true,
"prefix": "Constance:"
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{
"from": "human",
"value": " I watched America's Test Kitchen today, and they said that red onions are the best for French Onion Soup. I don't know a lot about the different varieties of onions either, so I was happy to find this thread. I know that round onions are supposed to be hotter and flat onions are supposed to be sweeter.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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{
"from": "gpt",
"value": " Barbara L said:\n\t\t\t\n\t\t\n\n\n\t\t\tI watched America's Test Kitchen today, and they said that red onions are the best for French Onion Soup...\n\t\t\n\n\n \nWell, that's their opinion. I like a combination of red, yellow and Vidalia.",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "human",
"value": " I've never made it, so I don't have an opinion yet. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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{
"from": "gpt",
"value": " my god! so many onions to select",
"loss": true,
"prefix": "hj2ct:"
},
{
"from": "human",
"value": " No idea there are so many different onions!Garlic is also a type of onion right?I love this thread already, thanks guys, keep the onions coming",
"loss": true,
"prefix": "Jikoni:"
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{
"from": "gpt",
"value": " your spannish yellow onion is the strongest, followed by the large white and red onions (both a little sweeter). The red is very pretty ... great for salads for that reason. The pearl onions are great for stews and creamed onions. The cipollini are wonderful poached in broth. \n\nTHe SWEET onions such as Vidalia, Wala Wala etc, are so awesome ... easy and yummy to caramelize, wonderful in dishes, great grilled slices, great to stuff and bake/braise, roast etc.. \n\nthe iresistabel flavor and aroma of cooking onion, and the vit C! and they are a natural sweetener and tenderizer of meat, so always in stews and around roasts.",
"loss": true,
"prefix": "Robo410:"
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{
"from": "human",
"value": " Sizzles, garlic is not in the onion family but I think leeks are in the garlic family.",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "gpt",
"value": " Actually, garlic, onions, green onions, leeks, shallots, etc. are all members of the lily family (Allium).",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " lindatooo said:\n\t\t\t\n\t\t\n\n\n\t\t\tSizzles, garlic is not in the onion family but I think leeks are in the garlic family. \n\n\n\n \nActually, onions are of the order Asparaginales and family Alliaceae. The onion family is made up of some 500 species. Some commonly raised vegetable alliums include the leeks, garlic, elephant garlic, chives, shallots, Welsh onions and garlic chives.",
"loss": true,
"prefix": "Aurora:"
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{
"from": "gpt",
"value": " no better than rabbits and moles eating flower bulbs! lol!",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " Lately I've been roasting onions. They are soooooo delicious! I roast about 3 or 4 at a time, bag them in ziplock bags and refrigerate them to use for our weekly meals. Simply cut them in quarters, leave the outer layer in to protect them from burning, drizzle a bit of extra virgin olive oil, sprinkle some salt and pepper and roast for 10 minutes in a 450 degree oven.",
"loss": true,
"prefix": "Dina:"
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{
"from": "gpt",
"value": " For three months, there have been no big \"Texas-type Sweet Onions\" at the local Kroger store in Memphis, TN. nor at any other store I've been too.\nHas this Krazy weather been to blame? Or is this our distributers' fault?\n?\nNot knowing my onions very well, I got a coupla yellows and whites, about the size of tennis balls. I had been without an onion for two months.\nBoth of them onions were so hot, I threw them out. I also got one very large, white, peeled onion. It was no better.\n\nsigned,\n(onionless in TN) \n.",
"loss": true,
"prefix": "Chatwon:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Great Breakfast Recipe-Pot Roast Hash",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " POT ROAST HASH\n\nPOT ROAST:\n\n3 LBS CHUCK ROAST\n\n1 LARGE VIDALIA ONION\n\n4 MEDIUM SIZED CARROTS\n\n1 STALK OF CELERY\n\n1 TABLESPOON MINCED GARLIC\n\n2 TABLESPOONS SEASONING SALT\n\n2 TABLESPOONS CRACKED BLACK PEPPER\n\n32 OZ. WATER\n\nMAKING ROAST:\n\nPREHEAT OVEN TO 375 DEGREES. TAKE YOUR VEGETABLES, AND CHOP THEM INTO 3/4\" INCH PIECES. TAKE THE CHUCK ROAST, AND PUT IT IN YOUR FAVORITE ROASTING PAN, THEN SPREAD THE VEGETABLES EVENLY AROUND THE PAN. ADD THE WATER UNTIL IT COVERS THE VEGETABLES. TAKE YOUR SEASONINGS AND DISTRIBUTE GENEROUSLY OVER THE INGREDIENTS. WRAP THE PAN, COVERING EVERYTHING WITH ALUMINUM FOIL. LET ROAST IN OVEN FOR ABOUT 1 1/2 HOURS, OR UNTIL MEAT IS TENDER.\n\nHASH BROWN POTATOES:\n\n6 LARGE BAKING POTATOES\n\n32 OZ WATER\n\n1 TABLESPOON CHICKEN BASE\n\nMAKING HASH BROWNS:\n\nDICE POTATOES INTO 1/2\" CHUNKS. ADD POTATOES TO A 4QT SAUCEPAN, COVER WITH WATER. ADD THE CHICKEN BASE TO WATER. COOK TO BOIL, THEN TAKE OFF STOVE WHEN POTATOES START TO GET SOFT. WHEN POTATOES ARE DONE, PUT IN COLANDER IN THE SINK, TOP WITH 12 ICE CUBES, AND RUN COLD WATER, WHILE MOVING THE POTATOES WITH A WOODEN SPOON, SO THEY COOL EVENLY.\n\nWHEN POTATOES COOL, GET A LARGE SKILLET HOT ON THE STOVE, COVERING THE BOTTOM OF THE PAN GENEROUSLY WITH VEGETABLE OIL. ADD POTATOES. SEASON WITH SEASONING SALT AND PEPPER AS DESIRED. STIR THE POTATOES CONSTANTLY TO START, AND EASE UP ON THE HEAT, WHEN THEY START TO BROWN. THEN TURN THE HEAT DOWN TO LOW.\n\nBY THIS TIME, THE POT ROAST SHOULD BE READY. REMEMBER TO KEEP AN EYE ON THOSE POTATOES! THEN, TAKE POT ROAST AND DICE INTO PIECES, SMALL ENOUGH TO FIT INTO FOOD PROCESSOR. ADD ALL INGREDIENTS FROM ROAST INTO PROCESSOR, UNTIL EVERYTHING IN NICELY SHREDDED, BUT NOT MUSHY.\n\nBY THIS TIME THE POTATOES SHOULD BE READY ALSO. TAKE A SCOOP OF THE HASH BROWNS, AND PUT THEM ON YOUR PLATE. TOP WITH THE SHREDDED POT ROAST MIXTURE. THEN COOK 2 EGGS, TO YOUR LIKING AND PUT ON TOP OF THE POT ROAST HASH. TOP WITH GREEN ONIONS AND SHREDDED CHEESE, THEN ENJOY!",
"loss": false,
"prefix": "Erik:"
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{
"from": "gpt",
"value": " Sounds good Erik,we love hash and I make it often with leftovers such as mashed potatoes and beef or pork roast and the veggies I have left.Makes for a really harty breakfest or a good lunch.",
"loss": true,
"prefix": "thumpershere2:"
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{
"from": "human",
"value": " Fine recipe, and we love hash.\n\nWould consider serving it with a couple of fried eggs on top.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " I figured I'd give this a gentle nudge, made it this morning...love it, my favorite breakfast.",
"loss": true,
"prefix": "Erik:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need your all's opinion on something...",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I'm thinking of making my other half, Laurie, a happy person by bringing home a 2# bag of shrimp from work. The question is, do I bring home a bag of the 16/20 count, or a bag of the 40/50 count. The 16/20's are a good size for blackening, butterflying/breading/frying, and for cocktail. However, the 40/50's are a great size for using in Seafood Gumbo File, Shrimp Fricassee, Shrimp Creole, etc. I'm leaning towards the Seafood Gumbo File, as I also have some crab in my freezer that needs to be used. Would any of you have any other suggestions, or which one would you prefer?",
"loss": false,
"prefix": "AllenOK:"
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{
"from": "gpt",
"value": " i tend to prefer smaller food in general, seeing as to how it is sweeter and more tender in general, but i would say go with the big shrimp in this case. that is one case in which bigger really IS better.\nwhat a thoughtful guy!",
"loss": true,
"prefix": "luvs:"
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"from": "human",
"value": " that is hard to answer. that all depends on what your other half likes better.. either is a great idea... gumbo is good this time of year.. great hearty meal... serve with some good crusty bread and a nice salad.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " ahh, and I forgot... don't forget the chablis or the chardonnay... if you both like wine.. sounds like a really romantic meal!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " Thanks for the replies.\n\nShe actually loves ANY kind of shrimp. But, she's very partial to my Seafood Gumbo (garlic bread! But, no wine, she doesn't drink it). However, she's been really excited lately whenever I bring home a styro container from work. She'll start saying, \"Is that what I think it is? IS THAT WHAT I THINK IT IS?!?!\" Then, she'll open it to see if there's some blackened shrimp in it.\n\nI'm leaning towards the 40/50's myself, since I would use up some of the crab in my freezer (create some more, much needed, storage space), as well as the fact the the smaller shrimp is cheaper.",
"loss": true,
"prefix": "AllenOK:"
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"from": "gpt",
"value": " Am I too late? In this, as in many things...bigger is better!",
"loss": true,
"prefix": "Alix:"
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{
"from": "human",
"value": " You're never to late, Alix. It'll probably be next week before I make it, Thursday at the earliest.",
"loss": true,
"prefix": "AllenOK:"
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"from": "gpt",
"value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks for the replies.\n\nShe actually loves ANY kind of shrimp. But, she's very partial to my Seafood Gumbo (garlic bread! But, no wine, she doesn't drink it). However, she's been really excited lately whenever I bring home a styro container from work. She'll start saying, \"Is that what I think it is? IS THAT WHAT I THINK IT IS?!?!\" Then, she'll open it to see if there's some blackened shrimp in it.\n\nI'm leaning towards the 40/50's myself, since I would use up some of the crab in my freezer (create some more, much needed, storage space), as well as the fact the the smaller shrimp is cheaper.\n\t\t\n\n\n\nHi AMI\n\nMy two cents re. shrimp size and soup. More than a spoonful is a waste!\n\nFunny you bring up Gumbo. I plan on making some this weekend and I could use some input. Care to post your Recipe?\n\n 8) 8) \nRAK",
"loss": true,
"prefix": "firsthyme:"
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"from": "human",
"value": " not gumbo weather yet, the ducks arn't here, too hot.\nI'd go w/ the bigger ones, better fried, better boiled. good stuffed. while you're stuffing, you could use some of that crab meat and kill 2 birds....\n\nabout a gumbo recipe, you know how they all start...first you make a roux.\nthen you have to have 1 cup of each of the trinity, plus some green onions for next to last. File is optional, but pretty much used here, though it's fine without it, that's after the fire is off. between the file and the trinity all you need is stock and whatever you're making it with. use chicken broth for chicken/sausage gumbo, I use knorr's fish buillion cubes in my seafood gumbo, adds a layer of flavor. Can't wait for some cold weather!",
"loss": true,
"prefix": "southerncook:"
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{
"from": "gpt",
"value": " I always prefer the bigger shrimp. The larger they are, the more I like em.",
"loss": true,
"prefix": "GB:"
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{
"from": "human",
"value": " My two cents: By the larger. You can always cut them up, but can never make them larger...",
"loss": true,
"prefix": "Audeo:"
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"from": "gpt",
"value": " firsthyme said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi AMI\n\nMy two cents re. shrimp size and soup. More than a spoonful is a waste!\n\nFunny you bring up Gumbo. I plan on making some this weekend and I could use some input. Care to post your Recipe?\n\n 8) 8) \nRAK\n\t\t\n\n\n\nHere you go. This is a combination of a couple of Chef Prudhomme's Gumbo recipes.\n\nChicken, Sausage, and Shrimp Filé Gumbo\nYields: 4 entrée servings\n\n1 chicken, cooked, and picked apart (saving scraps for stock)\n½# good smoked sausage, either andouille or kielbasa\n5 c chicken and/or seafood stock\nSeasoning mix:\n¾ t cayenne\n1 ½ t paprika\n1 t salt\n¼ t white pepper\n¼ t black pepper\n½ t thyme\n½ t oregano\n1 bay leaf\n¾ c margarine (not butter)\n2 c chopped onions\n2 c chopped celery\n2 c chopped green bell peppers\n3 T gumbo filé (filé powder)\n1 T Tabasco\n1 t minced garlic\n1 ¼ c canned tomato sauce (10 fluid oz.)\n1# medium shrimp, peeled and deveined\n1 ½ c packed crabmeat, picked over, about ½#, optional (I like to get a couple snow crab clusters and pick them)\n1 1/3 hot cooked rice\n\n\tCombine the seasoning mix ingredients in a small bowl and set aside. In a 4-qt heavy soup pot, melt the margarine over medium heat. Add the sausage, and sauté until lightly browned. Add the onions, celery, and bell peppers. Turn heat to high and stir in the gumbo filé, Tabasco, garlic, and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce, continue cooking 5 minutes, stirring constantly. (During this time, the mixture will begin sticking to the pan bottom. As it does so, continually scrape the pan bottom well with a spoon. The scrapings not only add to the gumbo’s flavor, but also decrease the gumbo filé’s ability to thicken.) Add the stock and chicken, and bring gumbo to a boil; reduce heat and simmer 45 - 60 minutes, stirring occasionally. Add the shrimp and crabmeat (if desired); cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 - 10 minutes. Serve immediately.",
"loss": true,
"prefix": "AllenOK:"
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{
"from": "human",
"value": " there is no tomato in gumbo. \nbut then maybe it's ok elsewhere..",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " The \"clue\" here is that you have \"also have crab in the freezer\".\nMake the gumbo.\nGet some medium count shrimp and go from there.\nIf you were doing something else then there would be a size importance and etc.",
"loss": true,
"prefix": "pckouris:"
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{
"from": "human",
"value": " Let your budget, and your time, be your guide. The larger the shrimp the more they will cost - the smaller they are the cheaper they generally are and the longer it will take to shell them.\n\nWhen I make gumbo (with shrimps, okra and tomato) - I generally buy the 2-pound bag of 60-70 count. It takes a little longer to peel them - but the shells go into making the \"stock\" that I use in the gumbo (instead of water called for in the recipe) and it's about 1/2 the price. More labor intensive, cheaper, and a lot more flavor in the end.\n\nI also use the smaller shrimp(s) when making a sweet tomato and shrimp sauce to go over pasta.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Re-freeze meat?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We BBQed this last weekend. I have some left over pork ribs which were seasoned with dry rub. They are still in the refrig because we didn't need to cook them since we had enough ribs, chicken pork chops and veggies in our tummies.\n\nMy question is: \nCan I re-freeze these pork ribs that have dry rub on them? Or must I cook them up. I have enough leftovers for the week already.",
"loss": false,
"prefix": "pckouris:"
},
{
"from": "gpt",
"value": " Assuming they aere properly refrigerated while thawed, you can refreeze with some minor degradation in the texture of the meat. That's not as big a problem with ribs as with a steak.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Orange blossom vs orange flower",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Is there a differance between orange blossom water adn orange flower water? Are they interchangeable?\n\nI've been trying to brew some thai iced tea from strach, but I'm not sure if I've got the right ingredients. Should I be using orange blossom water?",
"loss": false,
"prefix": "elan_cooking:"
},
{
"from": "gpt",
"value": " Hi Elan, a big welcome to DC \n\nNow I could be mistaken, but I think that they are one in the same. Orange flower water itself comes from distilled bitter orange blossoms.",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " Flowers and blossoms are the same thing. So are orange blossom water and orange flower water. You could call it 'bloom' if you'd rather. Or 'influoresence'.\n\nThis is how it's made. Just substitute 'rose petals' with 'orange blossom/flower/bloom/influorescence' and change the title.\n\nRosewater\nBoil 1 cup red rose petals with 1 cup water for about 10 minutes. Cover and leave overnight. Strain, discarding petals. Will keep for about 2 weeks in the fridge. It may be sweetened with a little honey before boiling if desired.\n\nYou can use any rose petals, but the best are the deepest reds with the strongest perfume.\n\nYou can use the flowers from any orange tree. (Any citrus tree, actually.)",
"loss": true,
"prefix": "daisy:"
},
{
"from": "gpt",
"value": " Thanks!\n\nThank you very much! That's exactly what I wanted to know!",
"loss": true,
"prefix": "elan_cooking:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long is pancake batter good for?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can I make batches of batter in advance and keep in the fridge / freeze for a length of time? Say, a week or so in the fridge?",
"loss": false,
"prefix": "Home chef:"
},
{
"from": "gpt",
"value": " I've never tried it, but I suspect things would separate, or not be good after a bit. What you MIGHT try is just putting all the dry ingredients together in a well sealed jar and adding the wet just before you need it. That would likely work just as well.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " You can make it the night before, for sure. Put a piece of plastic wrap directly on top of the batter. It will probably keep longer than that, although you'll have to beat it again. I wouldn't try to freeze it.\nBut you can freeze the cooked pancakes. Just put pieces of waxed paper in between them. Thaw when you're ready to use them, then re-heat them on a cookie sheet in the oven.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Home chef said:\n\t\t\t\n\t\t\n\n\n\t\t\tCan I make batches of batter in advance and keep in the fridge / freeze for a length of time? Say, a week or so in the fridge?\n\t\t\n\n\n \nI would suspect that the answer to your question would lie in the type of leavening that you use to make the pancake batter. One of the characteristics of good pancakes is that they are light and fluffy. Well, the light and fluffy comes from the bubbles in the batter which are suspended in the pancake to make them fluffy.\n\nThere are different types of leavening that can be used with pancakes to add the bubbles which are carbon dioxide.\n\nYou can use baking soda or baking powder to make the pancakes. Baking soda requires the addition of an acidic liquid such as sour milk, buttermilk, honey, lemon juice, molasses, etc. to start the reaction that creates carbon dioxide bubbles. Batter made with baking soda would have a very short life since the longer it sits the bubbles would begin to dissipate and the batter would go flat.\n\nBaking powder is basically baking soda with a dry acid, such as cream of tartar, added which will begin to react and create bubbles as soon as a liquid (water) is added. This type of baking powder is known as single acting baking powder and would have the same short life as a baking soda/buttermilk type pancake batter.\n\nFinally, there are double acting baking powders which include cream of tartar or some powdered acid which begins a first chemical reaction to create carbon dioxide bubbles when the liquid is added and an additional agent, S.A.S. or sodium aluminum sulfate (alum) which creates a second chemical reaction when the mixture is heated (cooked).\n\nMost baking powders in the average U.S. grocery store are double acting. Keep in mind that half of the gas production occurs immediately when the liquid is added to the batter. The secondary reaction which occurs when heat is applied will not create pancakes as light and fluffy as fresh batter if the batter is allowed to sit and get flat before cooking.\n\nI say experiment.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "human",
"value": " Along the lines of Constance's train of thought....\n\n2 other things to do with leftover pancakes:\n1. Once frozen, use the toaster to reheat\n2. Once refrigerated, line them on a cookie sheet and bake at 350 till they're a bit more golden. YUM!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " The batter I make lasts a few days in the refrigerator, but I usually just make the whole batch at once. I freeze some and some leave some out (in Ziploc bags). \n\nI usually heat the left-over ones in the microwave (just put a cup of water in the microwave while you are heating them, or cover with a damp towel). \n\nSomething else that might sound weird but is a great way to use cold pancakes is to make peanut butter and jam sandwiches with them (I especially like strawberry or apricot for these).\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Softening brown sugar",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " how do you get brown sugar to soften up and not be as hard as a rock?",
"loss": false,
"prefix": "vilasman:"
},
{
"from": "gpt",
"value": " Put a slice of bread in with it and close up for about 30 minutes. Or put it in a ziploc and the slice of bread.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " A slice of apple works well too. Or you can buy a little clay disk, soak it in water for a while and toss it in your sugar container. It keeps it forever. I keep my brown sugar in Tupperware and it never gets hard.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " nuke it for a few seconds. it should soften, but don't do it too long, or it'll start to melt.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " We always have an open bag of brown sugar in use. As long as we wrap it with a slice of bread it stays moist.",
"loss": true,
"prefix": "jim nehmzow:"
},
{
"from": "gpt",
"value": " Just keep it in the plastic bag it came in and place in a larger ziplock bag in the refrigerater and it won't harden up on you anymore.",
"loss": true,
"prefix": "SillyWabbit:"
},
{
"from": "human",
"value": " If it has already gotten hard, I nuke it for just a few seconds. Use it immediately though, it will harden up again.\n\nAlexa",
"loss": true,
"prefix": "caliloo:"
},
{
"from": "gpt",
"value": " I have a terrible time keeping brown sugar soft...it is so dry where I live. I've used the slice of bread in the bag trick - it works well. Out of desperation one day, I decided to vacuum pack my brown sugar. It worked great! I just make the food saver bag extra long so that I can cut it open then vacuum pack it again and again.",
"loss": true,
"prefix": "callie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Microwave baking without rotation ??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Most of the microwave baking recipies require cooking on high without rotation. Most of the microwaves have not a mode to cook without rotation. Is there a work around way ??\n\nCan I remove the turntable of my microwave to cook without rotation ??",
"loss": false,
"prefix": "mansoor:"
},
{
"from": "gpt",
"value": " You could do that I guess. Never did cook without the rotating tray before.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " Hi Kleenex\n\nWill cooking a cake in microwave with rotation and without rotation will make any difference ??\n\nMore over my microwave manual cations that it should not be operated without the turntable. Any comments",
"loss": true,
"prefix": "mansoor:"
},
{
"from": "gpt",
"value": " I'm more than positive that you can find a microwave that doesn't rotate at a garage sale! I purchased two; one for $2.50 and the other for only $2.00! Good luck!!",
"loss": true,
"prefix": "mskleo1897:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: leaving milk overnight",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " yep, left milk overnight, is it still ok to consume??",
"loss": false,
"prefix": "rhm86:"
},
{
"from": "gpt",
"value": " What does it smell like now and how hot was the room? My reaction would be NO WAY but you could make pikelets or something that needs soured milk with it.",
"loss": true,
"prefix": "mrsmac:"
},
{
"from": "human",
"value": " smells ok room temperature, not sure maybe 10-15degess celsius",
"loss": true,
"prefix": "rhm86:"
},
{
"from": "gpt",
"value": " Smell it...if it smells OK taste it...if it tastes OK, drink it fast, or throw it away tomorrow.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " I would say no.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " I would say no, why take the chance?",
"loss": true,
"prefix": "terri2337:"
},
{
"from": "human",
"value": " definitely not",
"loss": true,
"prefix": "tj:"
},
{
"from": "gpt",
"value": " When in doubt, throw it out!",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " I'm with MJ - milk that has been homogenized and pasturized doesn't sour - it spoils. You could probably use it to make yogurt or cheese, if you act quickly.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " i would get new milk.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " heat it in the microwave for about 30sec. If it flocculates, throw it away, if everything's still like milk, you can use it.",
"loss": true,
"prefix": "cara:"
},
{
"from": "gpt",
"value": " cara said:\n\t\t\t\n\t\t\n\n\n\t\t\theat it in the microwave for about 30sec. If it flocculates, throw it away, if everything's still like milk, you can use it.\n\t\t\n\n\n \nCute!\n\nI thought that was what you said to someone who ate a whole herd of sheep, \"Was that the whole flocculate?\"",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " If it smells and tastes okay I would cook with it - FAST! (Soup would be my first thought if it was a lot, or pudding). Interestingly I've found that store bought chocolate milk seems to hold up better than white milk if it's left out by mistake...",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Metric",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Recipe in here for German dishes called for 500g of pork schnitzel. Does anyone know how much and what this is? When I go to the store, if the person I asked doesn't know they ask around until they come up with reasonable response. Rather than making them more upset about their work, could I just ask someone here? I even wrote the editor of our local paper and she said go to Google but I had time trying to figure the amount. I must admit I did try to find out before asking you.",
"loss": false,
"prefix": "In the Kitchen:"
},
{
"from": "gpt",
"value": " if i go to google and type in: \n\n 500g to pounds\n\n it tells me [size=+1]500 grams = 1.10231131 pounds\n\n[/size]does that help?",
"loss": true,
"prefix": "HappyAvocado:"
},
{
"from": "human",
"value": " 500g is about 1.1 lb - we don't work in cups in the UK or Europe.\n\n\nI know that one of the mods kindly put conversion charts on a few of the fora on here, I think there's one on the dessert and/or meat sections.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Oops, sorry, HA..... I got sidetracked when typing my message (above) and didn't see that you had replied to ITK!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " schnitzel is a pounded steak as you would for veal or chicken piccata",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " thanks for your time\n\nappreciate all responses. Did find post that had all breakdown of different measures.",
"loss": true,
"prefix": "In the Kitchen:"
},
{
"from": "human",
"value": " A pork tenderloin is perfect for this dish. It's about the right weight and very tender. I slice the tenderloin into 1/2\" to 3/4\" slices then pound then into scallopine.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " scallopine?\n\nNot sure of what that is, but will check dictionary. About how long does it take you to make scallopine?",
"loss": true,
"prefix": "In the Kitchen:"
},
{
"from": "human",
"value": " A scallopine is just the pounded out slices of pork. You flatten them out like you would a veal cutlet.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Metric Imperial conversion",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " All Metric systems are not created equal, anymore than Imperial systems are the same. \n\nMetric and Imperial is not easily translated from one system to the other. In the scheme of things, the only thing that people who quantify measurements can agree on is: 1 teaspoon = 5 ml. After that, it is a free-for-all. Meawhile, 1 tablespoon = 20 ml Australia = 17.7 ml UK = 14.79 ml US [was 14.2 ml] = 12.5 ml [Sth Africa]\n\nWhen it comes to ounces, the actual amount of 28 is rounded up to 30 in Australia, and rounded down to 25 in most other countries. Slight differences usually don't matter, but...it can make a difference in some recipes.\n\nMETRIC CONVERSION TABLE \nU.S.UNITS............CANADIAN METRIC......AUSTRALIAN METRIC......EUROPEAN METRIC....ACCURATE METRIC \n1/4 teaspoon............1 ml..............................1 ml \n1/2 teaspoon............2 ml..............................2 1/2 ml \n1 teaspoon...............5 ml..............................5 ml........................5 ml\n1 tablespoon...........15 ml.............................20 ml.......................15 ml\n1/4 cup..................50 ml.............................60 ml.............................................56 ml \n1/3 cup..................75 ml.............................80 ml........................0.8 dl.............84 ml \n1/2 cup.................125 ml............................125 ml........................1.2 dl.............112 ml \n2/3 cup.................150 ml............................170 ml........................1.6 dl.............140 ml\n3/4 cup.................175 ml............................190 ml............................................168 ml\n1 cup...................250 ml............................250 ml........................2.4 dl............224 ml\n1 quart...................1 liter.......................................................9.5 dl\n\n1 ounce................30 grams.......................30 grams............................................................28 g\n2 ounces...............55 grams........................60 grams............................................................57 g\n3 ounces...............85 grams........................90 grams............................................................85 g\n4 ounces..............115 grams.......................125 grams............................1.1 dg........................113 g\n8 ounces..............225 grams.......................250 grams............................2.2 dg........................226.8 g\n16 ounces............455 grams........................500 grams...........................4.5 dg........................453.5 g\n1 pound...............455 grams.......................1/2 kilogram..........................4.5 dg\n\nGenerally speaking:\n4 gills.......1 pint \n2 pints.....1 quart\n4 quarts...1 gallon \n\nUS MEASURES \n1 US fl oz....1/16 US pint............29.6 ml\n2 cups........1 pint......16 ounces...4.73 dl\n4 cups........1 quart....32 ounces...9.5 dl\n4 quarts......1 gallon..128 ounces...3.785 l\n1 gill........4 ounces\n\nUK MEASURES \n1 UK fl oz....1/20th UK pint................28.4 ml \n1 gill...........5 ounces\n1 breakfast cup (UK)...1/2 pint.10 oz....2.84 dl\n1 pint........20 ounces........................5.68 dl \n1 quart......40 ounces\n1 gallon....160 ounces........................4.55 l\n\nAUSTRALIAN MEASURES \n1 gill..........5 ounces.....150 ml\n1 cup.........8 fl.oz.........250 ml.....2.5 dl\n1/2 pint.....10 oz...........300 ml\n1 pint........20 ounces.....600 ml \n1 kilogram....2.2 pounds\n\nEuropean Metric is/was common in Scandanavian countries [dl, dg] but it is becoming less used. There are plenty of English-language European recipes that are written in dl/dg Metric, so it is useful to know. \n\nAlways check any measuring cups purchased for accuracy. I threw out a set that registered 1/4 c as 50ml, 1/2 c as 100 ml and 1 c as 200ml.\n\nI keep an Australian set [obviously], an American set and an European set rather than trying to convert recipes. I only need a South African set and I'm complete.",
"loss": false,
"prefix": "auzzi:"
},
{
"from": "gpt",
"value": " and my handful is probably twice yours! touche!",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " Yeh\n\nHeaped teaspoons, tablespoons and cups drive me MAD! How much do they mean??",
"loss": true,
"prefix": "auzzi:"
},
{
"from": "gpt",
"value": " Cupful???????????\n\n\n\n\t\t\t\n\t\t\t\tauzzi said:\n\t\t\t\n\t\t\n\n\n\t\t\tHeaped teaspoons, tablespoons and cups drive me MAD! How much do they mean??\n\t\t\n\n\n\nI bought a new coffee pot last summer. Very plainly written on the box and the pot 12 cups.\n\nI doubt if their cup was over 6 oz. I know it was no where near a cup measurement 8 oz.\n\nMaybe a class action law suit and make these compaines be accurate in their claims!!\n\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "human",
"value": " small cups\n\nIf you check, will most likely find that it comes from an asian country. Their metrics indicate that 1 cup is around the 7oz [200ml] mark. If you have a rice cooker, check the measuring \"cup\" that comes with it. It works on the same \"small cup\" principle.\n\nFYI:\n50ml = 1/4 c 100ml = 1/2c 150ml = 3/4 c 200ml = 1 cup",
"loss": true,
"prefix": "auzzi:"
},
{
"from": "gpt",
"value": " auzzi\n\nThanks for posting this reference. I needed it today and Ishbel was one who told me about looking for your post. I am not patient person and would like to know as quickly as possible and I was grateful you had this posted some time ago. I often just take quick look for new recipes and not stay here long. My loss.",
"loss": true,
"prefix": "In the Kitchen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Transporting ice cream?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm off to visit my parents and want to bring my mother some special ice cream I got for her. It's a three and a half hour drive, it's a sunny day, and all I have is a cooler bag. Better to just get a bucket of ice and immerse the ice cream container in that, right?",
"loss": false,
"prefix": "CrémeBrulée:"
},
{
"from": "gpt",
"value": " Maybe a cooler with dry ice wrapped so that it doesn't stick to the ice cream container?",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " texasgirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tMaybe a cooler with dry ice wrapped so that it doesn't stick to the ice cream container?\n\t\t\n\n\n\nIf I could get dry ice, I would definitely use it, but I think one needs a licence to buy it here.",
"loss": true,
"prefix": "CrémeBrulée:"
},
{
"from": "gpt",
"value": " Get one of those disposable coolers they sell at the supermarket. You know, the white ones made of styrofoam. put the ice cream in and then fill it up with ice and tape the lid shut. Put the whole thing in a trash bag just in case of a leak.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can coconut milk stand long cooking times?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Will it break down like animal's milk when cooked for extended periods of time?",
"loss": false,
"prefix": "Anau:"
},
{
"from": "gpt",
"value": " thai curries use it a lot and often cook for 20 minutes etc without issue. But I have not gone beyond that.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " It will not curdle if you cook it for an hour or longer periods of time but if you cook it for a long time, it's best to leave it on low and simmer rather than keep it boiling for that long. \n\nI normally cook the soup, curry etc first without the coconut milk. Once the flavors all mingle the last thing to go in is coconut milk and then I turn the stove to a simmer and let it cook for an hour or so. The flavors stay a bit milder and sweeter that way.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " I would not worry about it curdling, but extended periods of cooking may diminish the flavour.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " OK, thanks. I just had a recipe for chicken lu'au (chicken and taro leaves stewed in coconut milk) but the directions are kind of ambiguous and just wanted to make sure it was ok to cook it for that long.",
"loss": true,
"prefix": "Anau:"
},
{
"from": "gpt",
"value": " No it will not curdle at all. I have recipes where I have to cook coconut milk in whatever it is for long, but never has it curdled, it seems to thicken if anything as the water in it evaporates.",
"loss": true,
"prefix": "Jikoni:"
},
{
"from": "human",
"value": " yeah, I tried it out in the crockpot. no curdling at all after a couple hours",
"loss": true,
"prefix": "Anau:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cheese",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Is it really only good for 5 days? Every package I see has 'use within 5 days of opening'. Is there any way to make it last longer? To be honest I never noticed that warning until lately and I know we used to keep blocks of cheese in the fridge for awhile.",
"loss": false,
"prefix": "WarEagle72:"
},
{
"from": "gpt",
"value": " If it was only good for five days... we'd sure waste a lot of cheese around here.\nI open mine and then wrap it in plastic wrap and then stick it into a baggie. Seems to last a very long time. If it does get a spot of mold I just cut it off and eat the rest.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Thanks\n\nI only have 4,755 posts to catch up with you...",
"loss": true,
"prefix": "WarEagle72:"
},
{
"from": "gpt",
"value": " It all depends on the type of cheese. Generally, the harder the cheese, the longer it will last. Hard cheeses like Parmesan Regiano or Pecorino Romano can last many weeks or even months. Soft cheeses will spoil much faster, some could go bad after a week or so.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " No problem at all. Check back in an hour or two. I'm sure that there'll be lots more people with different opinions. \n\nWelcome to the group!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Yes, if it is a soft or fresh creamy type cheese (mozzarella, robiola, stracchino, ricotta etc), I would use them within something like 5 days, but for a harder dryer cheese, you wouldn't have to worry about it too much... if you spot some green stuff you can cut off that part clean and they are still perfectly safe to use. Or if you are in doubt you can freeze most of the cheeses (except for... of course, the fresh soft ones...) you can cut them in small portions and defrost as you go.",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Yeppers to what everyone said. But I will also add (because pds is right we all jump in) that it's not always wise to buy large blocks of cheese. It will eventually degrade in the fridge -- dry up or mold. Cheese needs to breath, so wrapping it in wax paper or parchment, then into a ziplock is often the best way to keep. \n\nYou can freeze hard cheeses but the texture and (IMO) the taste suffers. They get mealy. Good for cooking, though.\n\nI don't have one, but people have said that vacuum-style food savers work really well for cheese.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou can freeze hard cheeses but the texture and (IMO) the taste suffers. They get mealy. Good for cooking, though.\n\nI don't have one, but people have said that vacuum-style food savers work really well for cheese.\n\t\t\n\n\n \nJenny is right... I had \"for cooking\" in mind when I mentioned freezing... also parmigiano and seasoned pecorino can be grated and used for pasta etc. after being defrosted no problem...\n\nYES, the vacuum sealer!! We bought some pecorino cheese while we were holidaying in Sardinia (local specialty!). We had it vacuum packed and they were still in perfect shape almost after 2 months!! It is our next kitchen gadget to buy for sure!!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Here is another vote for vacuum sealers. That is the main reason I bought mine and we have not had a piece of cheese go bad since we started using it.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I find that that different cheeses get spoilt differently. Gruyere for example which is a good cheese that cooks well takes longer than emmental which doesn't cook well(cannot stand heat for too long) Also if you buy Parmagrino that is not grated and you grate it yourself each time you need it, it lasts longer than the grated ones.",
"loss": true,
"prefix": "Jikoni:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bacterial Growth in foods",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK, what I am looking for is a link that I saw some time ago about cooking poultry from the frozen state and why that is bad. Jennyema...was that your post?\n\nI think there can be lots of other discussion about practices that could be questionable. I have noticed a lot of chat about this in other areas of the board. \n\nAnyone have any other questions about practices that might be unsafe?",
"loss": false,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Alix, I just read that thread about ten minutes ago and now I can't find it! I know that food safety regulations and practices are in place for a good reason but I wonder if the recommendations are overkill. We've had guys from Mexico, El Salvador and Guatemala working at the course and they never put their lunches in the fridge, they just sit out on the table and nobody ever got sick. Good question.",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "human",
"value": " HMmmmmmmmmmmmm.... I don't remember if I posted about it before. \n\nBut, having looked it up .... the USDA says \"Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.\"\n\nThe USDA assumes that your oven temp is at 350. Cooking frozen chicken in a slow cooker or at low temp is def. a no no as the chicken will be in \"no man's land\" (between 40 and 140) for too long and the bacteria will rapidly multiply.\n\nThis is a great article on chicken from the USDA.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Thanks Jennyema. I'll go read through it.\n\nDampCharcoal! Good to see you buddy! If you manage to find that thread can you post me a link? Pretty please? I know I read it here recently too and darned if I can remember where!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Hello, I'm new to the forums. \n\nAnyways, does this apply to steak also? I know chicken is more touchy but it's still raw meat. I had some steak defrosting in the fridge for about a day and a half and I couldn't wait anylonger. The outside seemed thawed but when I put a fork in it, I could hear sort of a frozen sound (it was not solid though). When I cooked it (on a cast iron stovetop grill), I did my normal routine but when I checked the internal temp. it was at 80. I kinda scratched my head and figured I would throw it in the oven at 350. I let cook in there for like 10 min. until I thought it was done but then I gave up on it and ordered food. Did I waste this or was it still good to eat? If I wasted it, then its a little disappointing but at the same time I would rather be safe than sorry.",
"loss": true,
"prefix": "chef_biz:"
},
{
"from": "gpt",
"value": " chef_biz said:\n\t\t\t\n\t\t\n\n\n\t\t\t...I kinda scratched my head and figured I would throw it in the oven at 350. I let cook in there for like 10 min. until I thought it was done but then I gave up on it and ordered food. ...\n\t\t\n\n\n \nWhat did you do with it after putting it in the oven for 10 minutes??",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " On what Damp said about knowing people who don't put their lunch in the fridge and never get sick...I wonder if people are just used to it so their body doesn't react violently towards the food. Just like when you go travel places that are 3rd world countries, they don't have the same food regulations and thoughts on sanitation as in the West, but yet they don't get sick on the foods.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat did you do with it after putting it in the oven for 10 minutes??\n\t\t\n\n\n \nI turned the oven off and they sat there for about 5-10 min. maybe, then I put them in a container and put them in the fridge just incase they were still good. They were still hot when I pulled them out of the oven. I checked the temp. when I pulled them out of the oven and it was around 140 but they might have cooled down some by the time I measured them.",
"loss": true,
"prefix": "chef_biz:"
},
{
"from": "human",
"value": " Sounds like they would be edible. They may be more well-done than you like.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " chef_biz said:\n\t\t\t\n\t\t\n\n\n\t\t\tAnyways, does this apply to steak also?\n\t\t\n\n\n\n\nWhen I have to roast meat that still has frost in it (usually a leg or shank of lamb, but have done it successfully with pork too), I put it in a cold oven and let it heat up with the oven. By the time the oven is hot, the meat is mostly thawed. Then I roast it for the usual time (measuring only from the time the oven is completely hot), and eat it. I have never got sick from food cooked this way, but then I never keep any leftovers when I do this.",
"loss": true,
"prefix": "CrémeBrulée:"
},
{
"from": "human",
"value": " Re: never getting sick on stuff that is supposed to make you ill -\n\nmy best childhood friend's mom always kept mayo in the cupboatd. Friend and four siblings are still alive to tell the tale.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " i don't think i've ever gotten food poisoning, and i've eaten some questionable raw and otherwise dodgy stuff.\nthere's something to be said for the way you were raised. my mom frequently would put raw eggs in chocolate milk on cold winter mornings when i was young. it was a norwegian thing. (or maybe she just watched \"rocky\" too much)\neither way, i've never gotten sick from bad food, and my coat is quite shiny...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\t...my mom frequently would put raw eggs in chocolate milk on cold winter mornings when i was young...\n\t\t\n\n\n \nMy breakfast was often \"eggnog\" a raw egg in a glass of milk with sugar and cinnamon. Often not stirred nearly enough to incorporate the egg...",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy breakfast was often \"eggnog\" a raw egg in a glass of milk with sugar and cinnamon. Often not stirred nearly enough to incorporate the egg...\n\n\n\n\nhere's another one for you, Andy. Plop a raw egg in the blender with a cup of milk. Add a capful of vanilla and about a teaspoon of sugar. Blend up and knock it back. Deelish, and apparently not fatal.",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tea Party Ideas Please",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " my dd is turning five. we are doing a 'big girl tea party\" . she wants the tiered plates and tea cups ect. now what would you make for five kids, i don't want all sweet. i am thinking egg sandwiches, chocolate strawberries, a square, a cookie......\nand a cake help please!!! mom2girls",
"loss": false,
"prefix": "mom2girls:"
},
{
"from": "gpt",
"value": " lemon squares?? Short bread cookies?? Will you cut the sandwiches in to fun little shapes?",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " pdswife, yes i was thinking, proper english sandwiches. no crusts and shapes to.",
"loss": true,
"prefix": "mom2girls:"
},
{
"from": "gpt",
"value": " I'm sure you'll have a great time!!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " What a fun idea... I hope you all have loads of fun!! Okay, what to serve...proper english tea sandwiches are very good idea... also popular and highly tasty for the tea \"nibbles\" are\n\n-pikelets, very similar to pancakes, can be enjoyed with various toppings\nhttp://www.cuisinedumonde.com/pikelets.html\n\n-cheese scones, a savoury version of famous english treat\nhttp://thefoody.com/baking/cheesescones.html\n\nthe classic scones are eaten with devonshire cream and good strawberry preserve, they are oh, so good!!\n\nDevonshire Cream \n\n120g/4oz mascarpone \n250ml/9oz heavy whipping cream (not ultrapasteurized) \na drop of vanilla extract \n1 tablespoons sugar \nsmall pinch salt \n\nCombine all the ingredients in a large stainless steel bowl. Beat the cream until it holds its shape. Chill the cream in the fridge until ready to use. This cream should be used within an hour of being made or else you will have to rewhip it. \n\nClassic Cream Scones \n\n250g/9oz self raising flour\n80g/3oz granulated sugar \npinch of salt \n80g/3oz unsalted butter chilled \n120ml/4oz heavy whipping cream \n1 large egg \nsome drops of vanilla extract \na handful of currants (optional) \n1 egg mixed with 1 teaspoon water \nfor glaze (optional) \nAdditional Sugar for sprinkling \n\nPreheat oven to 200C/425F. Lightly grease a baking sheet, In a large bowl, stir together the flour, sugar, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired. With lightly floured hands pat the dough into a 1,5cm/half inch thickness on a lightly floured cutting board. Using a floured 6-7cm/2,5 inch diameter round biscuit cutter or a glass cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Serve when either just warm or cool. \n\nLet us know how the party went!!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " Mom2, Happy Birthday to your dd .\n\nMy guess is that five-year-olds are not fond of tea, but like the idea of dressing up and tea cups, to be grown up like mom. IMO, clotted cream, scones, mascarpone, watercress sandwiches etc., appeals to adults - not kids. Guessing kids would be happy with cake, candy, chocolate, hot dogs and ice cream.\n\nSome ideas that might be more kid friendly:\n\nMaybe lemonade in place of tea in their teacups.\nChocolate chip cookies and ice cream\nPigs in a blanket (instead of scones)\nChocolate dipped strawberries (or leave out the chocolate) or a pretty fruit plate\nFruit skewers (i.e. melon, grapes, cheese, etc.) & a yogurt dipping sauce\nA Tea Party theme Birthday cake\nMusic that appeals to kids (not classical)\nTea sandwiches like peanut butter/jelly, cream cheese. bananas - why not some s'mores\nDress up the plates with little doilies\nThumbprint cookies (jam, almonds etc.)\nMaybe a fondue with fruits for dipping\n\nI wouldn't go overboard with the sweets. Maybe have an Alice in Wonderland/Mad Hatter Tea Party theme. Rent a video of Alice in Wonderland.\n\nJust a few ideas to get the ball rolling. Hope the party is a big success.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " mish, that is exactly what i was going for! i love the ideas. thanks.",
"loss": true,
"prefix": "mom2girls:"
},
{
"from": "gpt",
"value": " My grandmother had endless ladies luncheons, and I remember helping her make tea sandwiches. Two of the spreads were chicken salad and cream cheese with sliced olives. She also made ham salad sometimes, which I loved. When I was a young mother, I really had to pinch pennies, and I used to make \"ham salad\" with balogna, hard boiled eggs, mild cheddar (those put through a grinder), a little mustard, Miracle Whip, and sweet relish. My kids loved it, and so has everyone else who has tried it. The reason I mention this is that your little girls might enjoy that more than some of the more \"traditional\" tea sandwiches. \nIt's also very easy to make little choux paste puffs, which are wonderful filled with chicken salad, or vanilla pudding inside and warmed fudge topping mix drizzled over the tops. \nChocolate dipped strawberries would be delightful for the kids! Or maybe a chocolate fondue with assorted fruit and chunks of angelfood cake for dipping. \nDon't forget the little bowls of mints and nuts...can't be a tea party without those. Of course you could always substitute kid stuff, ie malted milk balls and miniature oreos.\nWhat about the tea? There are so many recipes for flavored teas on the web...such as peach tea, or tropical fruit tea. You might also include lemonade or spiced apple cidar as beverages.\nSandra Lee has done several parties for her niece. If you check out Food Network, you'll find some nice hints for children's parties on her site...things like little bows tied around the napkins. \nHave fun with your little ladies...you'll cherish this memory for the rest of your life.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " You've gotten some fantastic ideas already! Makes me want to have a grown up tea party A few more thoughts...\n\nFruit salad served in hollowed out melon halves (or oranges if they are big enough)\n\nApple slices and caramel sauce \n\nA child friendly soup served in large tea cups or mugs \n\nMeatballs or pizza bites\n\nEnglish muffins and jam (or go really Brit and use lemon curd)\n\nIndividual triffles instead of a birthday cake (or other small desserts in individual ramekins, like chocolate pudding or strawberry mousse)",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " May I also suggest for the \"big girls\", providing them ingredients to create their own snacks also. Lots of suggestions for sandwiches, why not let them make them? Having a little girl myself, they LOVE creating new things!!!! Hope they have a grand time!",
"loss": true,
"prefix": "shannon in KS:"
},
{
"from": "human",
"value": " Mish started a thread a while back on high tea. There are lots of sandwich ideas and more on the thread..\n\nhttp://www.discusscooking.com/forums/f23/high-tea-party-ideas-11272.html?highlight=afternoon",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Theres a lot of things that people refer to as English, feels very strange. What makes a sandwich English. I guess crumpets are our kinda thing. Pikelets are great, especially as mini pizzas, some chorizo sausage and melted cheese on top.",
"loss": true,
"prefix": "cc2003btw:"
},
{
"from": "human",
"value": " cc2003btw said:\n\t\t\t\n\t\t\n\n\n\t\t\tTheres a lot of things that people refer to as English, feels very strange. What makes a sandwich English. I guess crumpets are our kinda thing. Pikelets are great, especially as mini pizzas, some chorizo sausage and melted cheese on top.\n\t\t\n\n\n \nCC, I have meant those neatly trimmed quaint square sandwiches, with the crusts cut off (one of the most famous and delicious ones are cucumbers), not the chips butties... they are particularly associated with \"English tea\" from the eyes of foreigners, where they make and eat sandwiches in every possible shapes...\n\nAnd yes... I forgot about Crumpets!! Unfortunately I don't find them in Italy, but one of these days I would like to try making them myself... what would you say, those round egg shaper will work as the substitute to crumpet rings?",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " 'What makes a sandwich English?'\n\n\nWell, perhaps because it was named after the Earl of Sandwich who when playing cards late one night requested a snack and was given some cold meat and pickles and a couple of hunks of bread at the gaming table. In order to make least mess, he placed the meat and pickles between two slices of bread and, VOILA, the sandwich was born \n\n\n(Personally, I think that's a loada hooey.... but it IS named after him!)",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Urmaniac - have a look on that thread that I posted above about high tea... my recipe for crumpets is on that thread.\n\nI've got the proper rings for the crumpets, but I don't see why that implement you posted shouldn't work!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Thanks so much Izzy!! Well the weather is getting chilly and we have plenty of earl grey stocked, I think we are good to go for trying this recipe, as soon as we get that egg ring which we saw in Ikea last time we were there!!",
"loss": true,
"prefix": "urmaniac13:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Home-made Condensed Milk",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " With the holidays coming I know we use a lot more \"condensed milk\" then usual in baking. Here's a good recipe for it that won't cost you $ 2.39 a can. It's good for anything that's cooked....but I don't recommend it for a cheesecake recipe that's not baked. Try the small one...it makes an equivalent to one 14 ounce can of condensed milk. If you like it...then make the large one. We make the large and keep it in the refrigerator in 14 ounce portions so it's ready to use when I'm ready to use it!\n\nEQUAL TO 1 (14 OUNCE) CAN CONDENSED MILK\n\n2/3 CUP SUGAR\n\n3 TABLESPOONS SOFTENED MARGARINE\n\n1/3 CUP BOILING WATER\n\n1 CUP DRY MILK\n\n\n\nLARGE: EQUAL TO 6 (14 OUNCE) CANS CONDENSED MILK\n\n8 CUPS DRY MILK\n\n3 STICKS SOFTENED MARGARINE\n\n5 1/3 CUPS SUGAR\n\n2 2/3 CUPS BOILING WATER\n\n\n\nMix altogether and use!",
"loss": false,
"prefix": "KAYLINDA:"
},
{
"from": "gpt",
"value": " this is funny, I was looking for this yesterday!!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " I've never made it in such a large quantity - my recipe is much smaller. Thanks.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Oh too cool. Thanks for this.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Does it have the exact same properties, ie. you could boil it and end up with toffee.",
"loss": true,
"prefix": "cc2003btw:"
},
{
"from": "gpt",
"value": " Does it really taste like the real thing?",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Is there any special way you mix the stuff? I mean like water first with sugar and then whatever, just want to make sure that i do it right. I actually have been looking for the recipe for years as condenced milk is not available for me.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " As to the properties of the homemade condensed milk: I've made flan using it and the traditional kind to see if there was a difference and we could tell no difference.",
"loss": true,
"prefix": "licia:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Neon Food coloring",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone seen this? Am I totally out of contact here and just haven't needed any and haven't seen it, or is it new?\nhttp://www.mccormick.com/content.cfm?id=11941",
"loss": false,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " Thanks for the link.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " My husband and daughter do most of my shopping, so I haven't seen them.\nImagine a bowl of fluorescent green oatmeal!",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " thank you for the link! I will have to pick some up next time at the store. I sure didn't know about them!",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "human",
"value": " I've never seen that in the shops either...I wonder if it's a big hit in Vegas?",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " I know you've been able to get neon coloring in gel at cake decorating shops (or Wilton) for quite awhile but didn't know that McCormick made it now, too.\n\nI wonder how it would look for decorating hardboiled eggs at easter?",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " I bought 6 boxes on clearance last year. It is really fun to play with and makes wonderful Easter dyed eggs. I use unsweetened koolaid to flavor my frostings and a splash of this makes it vibrant I must say! lol",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "gpt",
"value": " Brianschef said:\n\t\t\t\n\t\t\n\n\n\t\t\tI bought 6 boxes on clearance last year. It is really fun to play with and makes wonderful Easter dyed eggs. I use unsweetened koolaid to flavor my frostings and a splash of this makes it vibrant I must say! lol\n\t\t\n\n\nI remember using both koolaid and jell-o as dying agents in cakes when we were kids....made for some really cool flavours and colours...",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cleaning a white plastic dish",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a white plastic dish I think is supposed to be used for pancake batter that has measurement markings on its side and a spoute. We use this dish to eat popcorn and it has gotten a yellow circle around the inside of its wide bottom. Nothing will take this buttery stain away. How to get rid of this stain?",
"loss": false,
"prefix": "honeybee:"
},
{
"from": "gpt",
"value": " Did you try scrubbing it with baking soda? That is my answer to a lot of stain issues.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Have you tried a bleach solution...when Dh and I got together he had these one litre plastic Pepsi cups that he used for iced tea. The stains were well, stains.....one day I thru them in the sink with a bleach solution and he almost fell over.....\"How'd you get them out...I've tried everything!!!\" Try it and see.",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Try soaking it in a mixture of bleach & hot water then wash it well.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Tancowgirl, we must have been on the same wavelength there!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " heheh I did a double post...lol",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " Oh yes and crewsk....Bleach is definately the answer.....lol....I need bleach in my house cuz it works on everything...after a while my plates get darker in color as well and I just bleach em....cutlery too....",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Yes, bleach is one of those cure all's like duct tape & WD-40!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " It's also great for your artificial plants! Just dump them in a solution of bleach and hot water for 2-3 minutes and they're like new! I thought my white roses were a cream color until I tried this and, now, they're as white as snow!",
"loss": true,
"prefix": "mskleo1897:"
},
{
"from": "gpt",
"value": " You can also try using one of those Mr. Clean Magic Erasers. Just wash it well after. I swear by them--they will clean absolutely anything. Marks on the wall, tire rims, heel marks on flooring, patio furniture. I could go on and on--I'm hooked on them!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " PA Baker said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou can also try using one of those Mr. Clean Magic Erasers. Just wash it well after. I swear by them--they will clean absolutely anything. Marks on the wall, tire rims, heel marks on flooring, patio furniture. I could go on and on--I'm hooked on them!\n\n\n\n \nI'm glad you said that! I have black marks on the walls on each side of the stairs from a certain little boy & his friends pushing a rather large dump truck down stairs Saturday night.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Crewsk, they're the most amazing things! Don't use them on wallpaper, but other than that I haven't found anything they don't work on! (If your walls are painted just test in a tiny spot first, but I've never had trouble on any of our paint).\n\nI now buy them in the big boxes at Costco!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " I've used them on our walls before but had for some reason forgotten about having them. When we moved in, there was some sort of sticky stuff on the counters, like from stickers of something, nothing would take it off. I finally used a Magic Eraser on it & it took it all off in no time!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I was going to suggest a bleach and water solution as well. I like the idea of the Mr. Clean magic eraser though, never tried it. Wonder if that would work on grass stained white sneakers..hmmmm, have to try that.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Really, PA? We used those things on the exercise equipment at Curves and they were always falling apart.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Depending on what you use them on, some last longer than others. If you use them on a rough material they'll sort of fray or shred, but if you work from one end of the sponge to the other you can get good mileage out of them.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " Some plastics are such close cousins to fats chemically that they produce a chemical bond that nothing will break - like white plastics that \"stain\", and colored \"Tupperware\" that always looks \"greasy\" inside no matter how much you scrub them.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " try a coffee pot cleaner also i have use that on things and works, bleach is good",
"loss": true,
"prefix": "letscook:"
},
{
"from": "human",
"value": " crewsk, what is amp?",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " licia said:\n\t\t\t\n\t\t\n\n\n\t\t\tcrewsk, what is amp?\n\t\t\n\n\n& just means \"and\". Its a little glitch we had in the system when we switched over to vBulletin.",
"loss": true,
"prefix": "MJ:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I've Never Cooked with Sherry!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Please tell me about it...where do you buy it? can wine be a substitute? what do you think it \"adds\" to the recipe? Thank you all so much!",
"loss": false,
"prefix": "KAYLINDA:"
},
{
"from": "gpt",
"value": " When you add it to a recipe i.e., country style ribs marinated in soy sauce, water, dry sherry, garlic, ginger, brown sugar, spring onions, sesame seeds you will hone in on it and say....\"Oh, I know that taste\"! The flavor is in pate, fondue, chicken/mushroom recipes, etc. It adds another layer of flavor and is kind of sweet without being too sweet. \n\nWhere to buy it? It depends on if your grocery stores sell wine - it is usually near the Port wine. If your grocery stores don't sell it you will need to go to a liquor store.\n\nHere is one of many recipes using it.\n\nChinese Five-Spice Grilled Chicken Recipe\n\n 1/4 cup dry sherry\n1 tablespoon Asian sesame oil \n1 teaspoon Chinese five-spice powder\n1/4 teaspoon ground red pepper (cayenne)\n1 cut-up (8 pieces) chicken (about 3 1/2 pounds), skin removed from \nall but wings if you like \n1/3 cup hoisin sauce\n1 tablespoon soy sauce\n1 teaspoon sesame seeds\n\n\n1. In large bowl, stir sherry, sesame oil, five-spice powder, and \nground red pepper. \n2. Add chicken to spice mixture and toss until evenly coated. Cover \nbowl and let stand 15 minutes at room temperature, turning chicken \noccasionally. \n\n3. Prepare charcoal fire or preheat gas grill for covered direct \ngrilling over medium heat. \n\n4. Place chicken on hot grill rack. Cover grill and cook chicken 20 \nto 25 minutes or until juices run clear when thickest part of chicken \nis pierced with tip of knife, turning pieces over once and removing \npieces to platter as they are done. \n\n5. In small bowl, mix hoisin sauce and soy sauce. Brush hoisin-sauce \nmixture all over chicken and return to grill. Cook 4 to 5 minutes \nlonger or until glazed, turning once. Place chicken on same platter; \nsprinkle with sesame seeds",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " I have successfully substituted red wine and some brown sugar for sherry.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " I bet that would work for marsala too in a pinch.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Wines in general can act to release flavor components of certain foods that are only alcohol soluable flavors.\n\nAlso, while you can buy sherry in the supermarket in some states, STAY AWAY FROM COOKING SHERRY OR ANY OTHER COOKING WINE! Cooking wines, Holland House is a popular brand, are foul tasting and have salt and other additives in them.\n\nDry sherry is inexpensive, about $4-$5 per bottle, and will last a long time as it has been fortified withe additional alcohol.\n\nIt's also a very good substitute for Chinese cooking wine.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tI bet that would work for marsala too in a pinch.\n\t\t\n\n\n \nIt worked in your chicken marsala recipe",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I like to marinate chicken in sherry (dry or cream) and parsley, then bake.\n\nOne thing to remember: NEVER, EVER (and I mean EVER!) use cooking sherry. It is pure salt.\n\n Barbara\nP.S. I hadn't noticed that Andy mentioned the cooking sherry already, but it can never be stressed enough!!!",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " Sherry really is about it's flavor. As Andy noted - the alcohol releases alcohol soluable flavors in the dish - but it also adds it's own distinctive flavors - brandy, herbs, spices, etc. \nYou should be able to find Sherry in most places like a grocery store that sell wine (unless the local laws restrict the max alcohol content to 12%). Otherwise - any liquor store that sells wine.\n\nI'm not a big fan of substituting things in cookery recipes, since they will never taste exactly the same as the recipe, unless I really understand the flavor or the original ingredient and the flavor of what I'm using as a substitute. You didn't say what you were using the Sherry for - so this might be a good place to look. It lists several substitution options based on how it is being used.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I bought a bottle of Sherry from a liquor store and it has lasted me for months and it wasn't very expensive. Here are a few of the recipes I use it in.\n\nSherry Cherry Tomatoes (I usually put this ontop of chicken or fish)\nhttp://www.discusscooking.com/forums/showthread.php?t=9855&highlight=Sherry+Cherry+Tomatoes\n\nMoroccan Braised Beef\nhttp://www.discusscooking.com/forums/showthread.php?t=5806&highlight=Moroccan+Braised+Beef\n\nSherry Beef (This recipe might have come from DC, I didn't write it down if it did, please let me know if so, sorry)\n\n3 lbs. lean beef stew, in small cubes\n2 cans cream of mushroom soup\n1 package lipton onion soup\n1 lb. sliced white and crimini mushrooms\nchopped onions \n3/4 cup sherry\n\nCook 4 hours at 300 degrees in tightly covered pan. Serve on noodles.\n\nMu Shu Pork\nhttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_1740,00.html",
"loss": true,
"prefix": "abjcooking:"
},
{
"from": "gpt",
"value": " I've never cooked with sherry either, but have seen a lot of recipes that call for it, French Onion Soup for one. \nI bought a bottle at the liquor store the other day, so first cool spell we have, I'll make onion soup.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " I also peel and slice my fresh ginger and store it in a little jar covered with sherry - it will last a VERY long time - like for years. You can also use the sherry for extra flavoring in things that use ginger then just refill jar. It does not have to be refrigerated.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " OK, THAT is a cool tip. Thanks kitchenelf.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " You are welcome Alix - it is amazing how long you can keep this stuff! lol",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I mentioned using sherry with chicken. To keep from having to store the bottle, and since I don't drink it, I prepare a few packages of chicken (usually a couple whole chickens, and sometimes pieces) by pouring the sherry over the chicken in zippered freezer bags. I add some parsley, then I put it in the freezer (except for the one I'm eating that day--it goes in the refrigerator). \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " KAYLINDA said:\n\t\t\t\n\t\t\n\n\n\t\t\tPlease tell me about it...where do you buy it? can wine be a substitute? what do you think it \"adds\" to the recipe? Thank you all so much!\n\t\t\n\n\nWhere do you buy it? --- I have spent 3 years near Jerez Spain in the early half of the 90s, Sherry was every where because the region (southern Andalucia) was the world's biggest sherry producer!\nPersonally I also substitute it with Marsala usually and I actually prefer it this way, and in many recipes white wine will be a sufficient substitue. But it is true that sherry has a rather particular flavour and I bet the Andalucians wouldn't agree with me!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " Thank you everyone! Sounds like the next time I make a liquor order...I'll include a bottle of sherry!",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "human",
"value": " CHARLESTON SHE-CRAB SOUP\n\n \n\n1 small onion, minced\n4 tablespoons butter\n1 pound crabmeat (about 12 crabs)\n1 quart milk\n2 cups light cream\n1/4 teaspoon mace\n1/4 teaspoon white pepper\n1/2 teaspoon salt, or to taste\n1/4 cup dry sherry\n2 egg yolks\n1/4 cup orange crab roe*\nRind of 1 lemon, grated\n\n \n\nSauté onion gently in the butter, add crabmeat, and set aside. Heat milk and cream in the top of a double boiler, add crab meat and onion, seasonings, and sherry. Cover, and let steep over very low heat for 30 to 45 minutes.\n\nBeat the egg yolks, pour a little of the hot liquid into them, and then stir the yolk mixture slowly into the soup. Put a spoonful of roe in each soup bowl, ladle in the soup, and sprinkle the top with grated lemon rind.\n\nServes 4 to 6.\n\n \n\n*It’s sorta kinda illegal to use the roe anymore, so you can just leave it out. But this is the origin of the name of the soup.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Marmalady - I LOVE she crab soup and I love to put a tablespoon or so in each bowl when I serve it. I must be hungry - everything I have read today I've wanted to make!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Once you've opened the bottle of sherry..........do you store it in your pantry or in the fridge? I've never cooked with it either but will very soon...........thanks for the recipes.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Sizz - it doesn't have to be refrigerated - pantry is fine.",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Online schooling?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi there,\n\nI am interested in becoming more capable in the kitchen. In school I never took a cooking class, and now I regret it. I love cooking but lack true skill. I am interested in finding out if there is a supplementary online schooling. (There is nothing in the small town here in the schools here) I'm interested in knowing foods and how to cook them properly. Typically when I follow a recipe I somehow screw it up and I'm tired of that. Any websites or suggestions are greatly appreciated. \n\nThank you,\nDeborah",
"loss": false,
"prefix": "saykotaking:"
},
{
"from": "gpt",
"value": " to DC!!\nYou can learn a lot here, just ask. There a lot of very knowledgable cooks here, personal and professional.\nBut, I'm sure someone here will know where you can find what your looking for.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " Welcome! YOu'll get a lot of answers to questions here, but nothing is as good as 'hands on' - \n\nWhy don't you see if there are any cooking classes offered in your town? Check kitchenware stores, community college/adult education classes, etc. \n\nAlso, publications like 'Fine Cooking' and 'Cook's Illustrated' are great 'how to' books. Use your public library; borrowing books is so much cheaper than buying them, and you can have a look-see and decide which ones are the best for you. And don't forget Santa is coming soon - books make great Christmas presents!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Marmlady gave you some great advice about looking for local cooking classes. I have taken some through local community colleges and they have been great.\n\nThis website can be a huge benefit for you as well. Post a recipe that you want to try to make and ask for advice on how to make it. Try your hand at it and if it does not turn out right then post what happened and we can help troubleshoot it for you.\n\nWelcome to the site",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Thank you all for your comments. I will try all of you suggestions. I've already book marked this forum so I'll be back. Thanks again!\n\n\n\nDeborah King",
"loss": true,
"prefix": "saykotaking:"
},
{
"from": "gpt",
"value": " hmm foodnetwork.com has a lot of vids i learn from those",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "human",
"value": " Public Television (PBS) cooking shows are a wealth of information. They provide both recipes and demonstrations on cooking techniques. Those of us who grew up watching and learning from Julia Child did so watching her on Saturday on a PBS station (more likely than not). If you have FoodTV on cable or satellite - similar situation. But, I still prefer the PBS programs.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: White Chocolate Roses",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " White Chocolate Roses\n\nIngredients:\n 4 ounces vanilla-flavored candy coating\n 2 tablespoons corn syrup\n\n In small saucepan over low heat, melt the candy coating, stirring constantly until smooth. Stir in the corn syrup; cool. Wrap mixture in plastic wrap; let stand at least 4 hours or overnight. \n Knead mixture until smooth. Shape mixture into about forty to fifty 1/4 inch to 1/2 inch balls. Place balls 1 inch apart on 2 waxed paper-lined cookie sheets. Press balls with fingers to flatten into circles. Cover with waxed paper. Refrigerate 10 to 15 minutes for easier handling.\n To form rose, roll 1 of the small circles tightly to form center. Build on center to form outer petals by wrapping remaining circles around center, overlapping slightly. Press together at base. Curl out tops of outer edges like rose petals. Roses can be made in various sizes. Flatten bottom slightly; refrigerate until firm. Place on dessert, or store in refrigerator or freezer until ready to use. 15 to 20 roses.",
"loss": false,
"prefix": "Chocoholic:"
},
{
"from": "gpt",
"value": " Thanks for this recipe. I wish I felt confident enough to try it. Do you happen to have any pictures of this?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " That's such a lovely idea Chocoholic, I've seen them done on wedding cakes but have yet to make them myself. I've made flowers (including roses) out of both royal icing and marzipan but not white chocolate. \n\nAlix I went googling and found this pic of white chocolate rose, perhaps it is a bit like what this recipe would look like upon completion - Sooooo beautiful!",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Thank you for sharing!!!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " I wish I were confident enough to try it. Wouldn't pink or red one look nice on a Valentine's day cake?",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "gpt",
"value": " Where do I find vanilla flavored candy coating. Is this the same thing as almond bark or white chocolate chips. I guess I am confused by the terminology. I would love to try this out especially given the only chocolate I eat is white but I don't know where to find these ingredients.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "human",
"value": " Yakuta said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhere do I find vanilla flavored candy coating. Is this the same thing as almond bark or white chocolate chips. I guess I am confused by the terminology. I would love to try this out especially given the only chocolate I eat is white but I don't know where to find these ingredients.\n\t\t\n\n\n \nYes, the white almond bark is the same. I think the white choc. chips are more like white chocolate, but, I'm not 100% sure.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " Yakuta said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhere do I find vanilla flavored candy coating. Is this the same thing as almond bark or white chocolate chips. I guess I am confused by the terminology. I would love to try this out especially given the only chocolate I eat is white but I don't know where to find these ingredients.\n\t\t\n\n\n \nAround here they can be found in the baking aisle near the chocolate chips for cookies. The craft stores have candy making sections and carry them in colors so it you want to make red white chocolate roses, you don't have to color the white (vanilla) candy coating yourself. for someone like me, the candy coating is easier to use.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " Oh my gosh, those look so pretty...and it sounds good too! But there's no way I could ever do it right. I would have to practice SEVERAL times!!",
"loss": true,
"prefix": "terri2337:"
},
{
"from": "gpt",
"value": " But then you'd get to eat them because you can't waste the white chocolate! A good reason to practice, I'd say.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " Thank you terry and devine for the info. I know where to get almond bark. I will surely get some and try my hands at this. It actually seems like a project but I used to make roses with clay and these sound pretty similar (good part is that they are edible and my kids can enjoy them although boys don't care much about roses ).",
"loss": true,
"prefix": "Yakuta:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Discuss Cooking thread",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " The name of this site is Discuss Cooking. And we have had some great discussions here. To that end, I open this thread. We've discussed ballance of colors, textures, flavors, and nutrition. What's going to be our next great discussion? I'm open for suggestions. I'm thinking that we should discuss something general, that will enhance our cooking abilities. Whether it's using the hardware correctly, or using the right tool for the job, or whether it's knowing what makes cakes tender, moist and fluffy. And yes I realize that our current topics threads already does this, sort of. But the topics are more geared toward specific questions. I'm hungry for what would be in a text book, a chapter, kind of subject.\n\nThe subject can be anything, but must be something we can sink our teeth into, both figuratively and literally. \n\nSo whatcha think. Let's have some ideas.\n\nSeeeeeeya; Goodweed of the North",
"loss": false,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " They all sound interesting to me. I can always learn from others.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " conventional ovens, convection ovens, AGA's? how differently or the same they cook or produce foods. if the heat is too high, foods cooked too long, or if they should or could be used in other ways(baking canning jars for instance).\n\nhope this is what you were lookign for.... : )",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "gpt",
"value": " BrianChef; That's exactly what I'm looking for, a topic that many of us may not know well. Let's open this topic in the techniques section under something like, um, how do different ovens affect cooking techniques like roasting, baking, etc.? This is your topic, so I'll ask you to post the opening salvo.\n\nSeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " EEEKKK! What have I done?!?! Where is the technique section?",
"loss": true,
"prefix": "Brianschef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vinegar Subs for Ham glaze recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi there! been awile since i was last on.\nquick question ---i am making a HUGE ham for dinner(to go along with the cabbage rolls and homemade bread) but i want to make a brown sugar mustard glaze and the reciepe calls for cider vinegar.Problem is all i have is either regular white or red wine vinegar---well either of these work in it's place?\n Thanks for your help...",
"loss": false,
"prefix": "babyhuggies:"
},
{
"from": "gpt",
"value": " I think you'll want to go with the cider vinegar. IMO, the taste just won't be right if you use any of the others in its place.",
"loss": true,
"prefix": "Home chef:"
},
{
"from": "human",
"value": " The red wine vinegar would do - at a push!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " If all else fails, use pineapple juice, dijon mustard and honey. Reduce the pineapple juice carefully before adding the others.\n\nI used this on our first and it lasted a day - only a few people. I now have 2 more hams to do on the barby.\n\nWhat is the recipe you are following?",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "human",
"value": " Similar to Brooksy, I have used brown sugar, orange juice, and mustard.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Glaze for Baked Ham\n\n1 cup dark Karo syrup\n1/2 cup brown sugar, packed\n3 Tablespoons prepared yellow mustard\n1/2 teaspoon ground ginger\n1/8 teaspoon ground cloves\n\nCombine all ingredients in a saucepan and bring to a low boil.\nBoil for 5 minutes, stirring constantly. Let cool. Brush on ham\nfrequently during the last 30 minutes of baking.",
"loss": true,
"prefix": "luckytrim:"
},
{
"from": "human",
"value": " You guys do it to me all the time.\n\nWhere I live we can't get Corn Syrup!!!\n\nSounds brilliant though. I've C&P'd and will have to get some in the Big Smoke.",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "gpt",
"value": " I suggest you go by a .99 bottle of cidar vinegar. It will be the best for this recipe, and you'll find lots of other uses for it too.\nJust because it's common and inexpensive, doesn't mean it isn't darn good.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Brooksy said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou guys do it to me all the time.\n\nWhere I live we can't get Corn Syrup!!!\n\nSounds brilliant though. I've C&P'd and will have to get some in the Big Smoke.\n\t\t\n\n\n \nBrooksy,\n\nI guess I am going to have to send you a care package of corn syrup. \n\nSC",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " I was thinking the same thing LOL",
"loss": true,
"prefix": "Home chef:"
},
{
"from": "human",
"value": " Brooksy said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou guys do it to me all the time.\n\nWhere I live we can't get Corn Syrup!!!\n\nSounds brilliant though. I've C&P'd and will have to get some in the Big Smoke.\n\t\t\n\n\n \nThis recipe would work with golden syrup (also known as cane syrup or light treacle) or honey.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " how about honey???\n\nHONEY MUSTARD GLAZE\n 1 1/2 c. honey\n1/2 c. firmly packed brown sugar\n3 tbsp. prepared mustard\n1/2 tsp. ground ginger\nDash ground cloves\n In 2 quart saucepan combine all ingredients stirring constantly. Bring to boil over medium heat and boil 5 minutes. Brush frequently on ham during last 30 minutes of baking. Makes about 1 1/2 cups.",
"loss": true,
"prefix": "luckytrim:"
},
{
"from": "human",
"value": " I use crushed pineapple and honey, blended.",
"loss": true,
"prefix": "RMS:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Freezing help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " can anyone tell me if I can freeze all veggies and herbs and is it ok to freeze pepper corns",
"loss": false,
"prefix": "nellyp:"
},
{
"from": "gpt",
"value": " Peppercorns are normally sold as a 'dried' product. I cannot see any gain in freezing them - they are already 'preserved'.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Well now, that's a big question! There are around 20000 herbs on the planet and probably about as many vegetables, so it's not so easy to generalise!\n\nOff the top of my head, I can't think of any herb or vegetable that can't be frozen. But whether a frozen product can be thawed and come out just like fresh is another matter. For instance, parsley and chervil are just two herbs which freeze well, but they are no good for garnishing when thawed because they wilt. As for veges, you'll find that some need blanching before freezing, and some don't. \n\nPeppercorns don't need to be frozen. They should keep for several years just as they come to you.",
"loss": true,
"prefix": "daisy:"
},
{
"from": "gpt",
"value": " Cooked potatoes (like in vegetable soup) do not freeze well IMHO. I think they become granular in texture, but watery and change in taste.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " Thanks for the info. the question about the peppercorns is because Ilike to make jungle curry where you use the peppercorns instead of chillies, my wife insists on using fresh produce as much as possible and we don't think dried pepper corns would be good in the curry. We have had a load of peppercorns sent over from Thailand so do you all think they would keep usable (not dried)for a few months. we also have a load of otherrstuff I want to freeze, like thai basil (really really tasty), morning glory Laos basil kaffir limes etc. so as a broader question do we think freezing leafy things is a wise way to preserve as i personally don't like dried leaves in cooking",
"loss": true,
"prefix": "nellyp:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Replacing beer in a recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi! I am only 19, and my parents dont drink, so I don't have access to the beer required in a recipe I have for a cheese sauce. Can the beer be replaced with anything? If so, will it taste the same?",
"loss": false,
"prefix": "zelemont:"
},
{
"from": "gpt",
"value": " Can you post your recipe so we can help you better? Maybe you can ask your parents to buy one beer for your recipe?",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Horseshoe Sandwich\n\nTwo local chefs created the Springfield Horseshoe Sandwich in 1928 at the Leland Hotel in Springfield, Illinois.\nFrozen French fries\n2 egg yolks\n1/2 cup beer\n2 tablespoons butter\n3 cups grated sharp Cheddar or Colby cheese\n1 teaspoon Worcestershire sauce\n1/4 teaspoon dry mustard\n1/2 teaspoon salt\nDash of cayenne pepper\n2 slices bread\nCooked meat (ham, hamburger, corned beef,\n chicken, bacon, shrimp, turkey, etc.)\nDash of paprika\nPrepare frozen French fries according to package directions.\nMeanwhile, prepare cheese sauce by first beating egg yolks and beer together.\nMelt butter and cheese together over boiling water, stirring in one direction only with wooden spoon.\nAdd Worcestershire sauce, dry mustard, salt and cayenne pepper.\nStirring constantly, add beer/egg mixture to cheese mixture a little at a time. Keep mixture hot as you stir, but don't let it bubble.\nMeanwhile, toast bread.\nMeanwhile, preheat platter. Place toast on platter. Place meat atop toast. Cover meat with cheese sauce. Circle platter with French fries. Add dash of paprika.\nMakes 1 serving.\nTip\nConstant stirring and top-quality cheese will yield a smooth mixture.",
"loss": true,
"prefix": "zelemont:"
},
{
"from": "gpt",
"value": " This sounds kinda similar to welsh rarebit (if you left out the eggs) and some people make it with milk rather than beer. Doing this will alter the flavour of the recipe as well as the texture. You could also experiment with a beef bullion, again you are going to have a lot of changes in flavour and texture.\n\nI would suggest like amber, that you get your fols to buy you one beer (and they drink the rest!!!) for the recipe.\n\nOr move to the UK where you can buy liqour at 18!!!!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "human",
"value": " Minus the beer and french fries, this recipe is a lot like the hot browns my Aunt Ruth in Kentucky used to make. \n\nYou could use a non-alcoholic beer, like O'Douls, or you could use a different cheese sauce recipe. It might not taste quite the same, but it will still be good.\n\nMelt 2 tbls butter, stir in 2 tbls of flour, then whisk in 2 cups of milk or chicken broth, or half of each, a little at a time. When smooth, add cheeses and seasonings, and cook on medium heat until thickened.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Beeeeeeeeeeeeeeeerrr\n\n\n\n\t\t\t\n\t\t\t\tzelemont said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi! I am only 19, and my parents dont drink, so I don't have access to the beer required in a recipe I have for a cheese sauce. Can the beer be replaced with anything? If so, will it taste the same?\n\t\t\n\n\nSimply can't be substituted and get the same taste..",
"loss": true,
"prefix": "SearedCeltic:"
},
{
"from": "human",
"value": " I agree with Kyles, this is a rarebit recipe.\n\nShort of getting a non-alcoholic beer, which is a fine idea, I might suggest taking club soda and dissolving about a forth of a beef boullion cube in it. \n\nAnd cut back on the salt a bit.\n\nThat is the way I would go.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " I agree with celtic, the beer gives distinctive flavour and will be hard to find a substitute, however maybe if you told your parents that it is for cooking and all alcohol will be evaporated then maybe you will get to use some.",
"loss": true,
"prefix": "Clampy:"
},
{
"from": "human",
"value": " Actually a lot of the alcohol will be left in it if it's only cooked for that short period of time.\n\nI'd go with an O'Douls's for the taste. It really won't taste like it should without the beer and O'Douls tastes pretty close.\n\nLooks like a nice \"rabbit\" though I've never made one with eggs.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " OK i got a hold of sime beer. :P Thanks everyone.",
"loss": true,
"prefix": "zelemont:"
},
{
"from": "human",
"value": " The thread seems somehow refreshing: a teenager who had difficulty finding a beer.",
"loss": true,
"prefix": "auntdot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fresh Jalapeno. Roasting Them?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello there. a fav mexican restaurant of mine always brings out fresh/roasted whole jalepenos on top of the sizzling fajitas. they are hot, and kind of blackened, and slit down the middle, with seeds still in them\n\nthe flavor is extraordinary\n\nHow can i replicate this at home?\n\nShould i throw them in a wok @ high heat and just sear it for awhile?\n\nOr should i put it under the broiler?\n\nBake them?\n\nAs i said they are kind of blackened.... im going to be slicing them up and serving them with tacos",
"loss": false,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " I use the broiler to roast my peppers. Just keep an eye on them and turn them over to get all sides done. If you have a gas stove, you can hold them right over the flame and roast them that way. You can also do them in a cast iron pan or griddle over high heat on your stove top. I just found I had better luck using the broiler.\n\nI usually peel the charred outer layer of skin off of the peppers before I use them. Not all of it comes off, but most does. Some say to let them sit in a sealed paper bag until they're cool to the touch to help peel the skin off but I just let them sit until I'm ready for them. \n\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " I've roasted peppers over charcoal at a medium heat with the same results that Zereh experienced in her kitchen. I tried a paper lunchbag to help steam the skin off with the latent heat but I found no difference. Either way, the peppers taste pretty good!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " I usually just rub them with a little oil and roast at 400 degrees. If you don't have a paper bag you can put them in a bowl and loosely cover it with plastic wrap. This helps the skins to come off easier.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Sounds good, iron. How long do you roast? 5-10 minutes?",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tSounds good, iron. How long do you roast? 5-10 minutes?\n\t\t\n\n\n \nHard to say exactly depending on the oven. I would say on average 20-25 minutes plus another 10 minutes cooling time. It takes longer than broiling or charring in a skillet, but I prefer the flavor and texture that the pepper gets from roasting. To me, broiling or searing does more to get the skin to come off easier than it does to develop the flavor. It still does, but I don't think it's as intense as when you roast it.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " check out this article about roasting green chile\nhttp://www.zianet.com/focus/chile/chile2.htm\nI grew up in New Mexico, there is nothing better than hatch green chile. That is probably what you get with your fajitas.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " I would use a griddle to get the charred effect, if you put the chillies along the slats instead of against you wont get horrible lines throughout.",
"loss": true,
"prefix": "Clampy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about stuffing/dressing",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My husband spotted a stuffing recipe in the paper that he really wants me to fix. It's a sausage & mushroom stuffing with goat cheese, sour-dough bread, garlic, leeks, spices, herbs....all sounds good, right? \nBut then they call for 6 eggs and a quart of heavy cream. No broth. \n\nSo what do you all think? Have you ever heard of anything like this? Sounds like more of a savory bread pudding, to me.",
"loss": false,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Cooked in the bird? Or in a casserole? I've seen 'dressing' recipes like this that have a lot of eggs; in fact, some stuffing recipes have eggs in them, but you're right, this does sound like more of a bread pudding. Sounds yum, tho!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Marm, I just saw this. I've lots on my mind lately, so I'm about half-a-brick short.\nThis is cooked in a pan, separate from the turkey. \nI don't do the stuffing-in-the-turkey thing. I like that crisp bottom, brown top, and juicy insides that you get from doing it in a pan.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Wouldn't it have almost a \"quiche-like consistency\"?",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " That's what I wondered, Licia. I think I'll use my regular basic dressing recipe and just change the ingredients around to include goodies that caught HB's eye.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " That sounds like a very good compromise.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " I dont think I'd do the eggs and cream. At least not for Thanksgiving, try it on a night when making something that turns out icky doesnt matter so much lol! I think I'd do what your doing, add the things that he thinks he'd like from the recipe to your regular ones. He probably doesnt know that you dont normally put eggs and cream in it!",
"loss": true,
"prefix": "jtluvsjl:"
},
{
"from": "gpt",
"value": " I agree with jtl. Don't make something new for Thanksgiving. It could be disappointing. I know my family is looking for their traditional favorites this time of year but on any other night it might be great.",
"loss": true,
"prefix": "RMS:"
},
{
"from": "human",
"value": " All the ingredients sound delish to me, Constance. Give it a try and let us know how it turns out.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " It does indees sound like a savoury bread pudding...and probably real good. So when ya try it, tell us about it. thanks",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " The cornbread dressing that we always have had around my house (parents' house- I haven't hosted a Thanksgiving at my place yet... :p) IS basically a savory bread pudding. Take day-old cornbread (be sure you don't use the sweet kind that some people think is the way to go), biscuits too if you feel like it, and grind all that up into a medium coarse powder/crumble, then add eggs and some turkey drippings, sage and poultry seasoning to taste. Dump in a big roasting pan, bake until set and the top is the level of GBD that you like.\n\nTada- dressing. I don't know on the cream- that sounds a little off to me. We always just use the turkey drippings (it doesn't take much) as the liquid in ours- the rest gets turned into giblet gravy, which then goes on top of the dressing.\n\nIt's my favorite food.",
"loss": true,
"prefix": "wrigh003:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Puree",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can I effectively puree, pea soup for instance, using a hand mixer rather than a hand puree sieve? I don't have a blender or other such appliance.",
"loss": false,
"prefix": "confused:"
},
{
"from": "gpt",
"value": " Do you mean, by \"hand mixer\" a submersible mixer? (Like a plug in drink mixer?) If so, yes! If it's a rotary, I don't think it would work well. You'd mix it well enough, but it wouldn't give you the puree you're looking for.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " It doesn't work quite as well as a proper food mill or a blender, but pushing it thorugh a basic sieve seems to work pretty well for me - I once even sieved soup, very slowly, though a tiny, tea-strainer-sized, sieve from IKEA because that was all I had around. (IKEA's \"toy\" cooking utensils for kids are really well made!)",
"loss": true,
"prefix": "ramydam:"
},
{
"from": "gpt",
"value": " Now that is thinking, ramydam!\n(I love all the ikea kitchen goodies!)",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fresh to Bottle Conversion",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello All,\n\nI am new to this forum and came here because I have a question about cooking. Ironic isn't it.\n\nI am trying to make pesto sauce and all the recipies call for 3 cups of fresh basil. How can I make the conversion to chopped basil that you buy in a container.\n\nThanks\nTom",
"loss": false,
"prefix": "statjunk:"
},
{
"from": "gpt",
"value": " Welcome, statjunk! I've used a conversion of about 1 Tbsp fresh to 1 tsp dried before, but I think for pesto it's pretty important that you use fresh basil. I don't think you'd get anywhere near the right texture or taste with dried.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " I agree with PA BAker that you really can't make a decent pesto with dry basil.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Thanks for the info.\n\nThen here is another question. When they say 3 cups of fresh basil is that a cup stuffed or just sort of put the basil in there until it reaches the top?\n\nThanks\nTom",
"loss": true,
"prefix": "statjunk:"
},
{
"from": "human",
"value": " Stuff it in lightly.\n\nPesto is something you can make \"to taste\" anyway, so a bit more or less is fine.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Thanks a lot for the info. I appreciate it. I will be around since I do a lot cooking but I usually just wing it.\n\nThanks\n\nTom",
"loss": true,
"prefix": "statjunk:"
},
{
"from": "human",
"value": " You're welcome and WELCOME to DC!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Tom! Welcome to our site!!!\nAs you can see, we're a helpful bunch and we really enjoy chatting about food, recipes and other fun things.\n\nI hope your basil worked out well. Do remember, basil is a really easy herb to grow. If you love it (and who doesn't?) you may want to try to plant some and keep it on hand for times like these when you need it. (And, you don't have to spend any more money at the store, which is always a good thing!)",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Hi Tom,\n\nI agree with jkath. Basil is really easy to grow. I'm in southern MI, and I have two good-sized plants about 18\" tall right now. I'm planning on making some pesto here soon.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " The pesto turned out pretty good. I made two different batches. One with parsley and one without. I actually ended up likeing the one with parsley just a little bit better. They were both good. \n\nI had to make my own pesto sauce because for some reason I can't seem to find the McCormick packages anymore in the the grocery store. I cook a lot so that was a real convenience. It didn't take me too much longer to make it fresh but it did take longer.\n\nI don't know about growing it. Maybe next year. Otherwise I will just buy it. It only ended up costing me about $1 for enough to make two large batches.\n\nThanks again for all the info.\n\nTom",
"loss": true,
"prefix": "statjunk:"
},
{
"from": "human",
"value": " I count on a cup of loose leaves being 3 oz so just buy by weight.",
"loss": true,
"prefix": "Georgeco:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking for a Crowd",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Prize Winning Potato Salad\n\nIngredients:\n16 lbs. baking potatoes, peeled, cooked and cubed\n32 hard-cooked eggs, chopped\n2 lbs. sliced bacon, cooked and crumbled\n16 green onions, thinly sliced\n4 cups mayonnaise or salad dressing\n4 cups (32 oz.) sour cream\n1 cup prepared horseradish\n1/2 cup chopped fresh parsley\n2 Tbs. salt\n2 Tbs. pepper\n\nDirections:\nToss potatoes, eggs, bacon and onions. Combine remaining ingredients; mix until smooth. Toss with potato mixture. Chill several hours.\nYield; 60-70 servings\n\nNote: This looks like a great tasting potato salad...I figured I could divide it by 8 and come up with about the right amount for just our family.",
"loss": false,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I always love the addition of horseradish to a potato salad! Thanks~",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fav flower?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all,\n\nSeeing as how it is summer and the gardens are in full bloom I was just curious (if you like them) what's your favourite edible flower?",
"loss": false,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " nasturtiums\nrose petals/lavendar flowers (for jellies, particularly)\nsorrel flowers\ncourgette flowers",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I like pansies, they have a nice mild peppery taste.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " me too, Crewsk - how did I forget them?! Also wood violets can be really nice in early spring as an addition to salads.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Rose Petal Liquer http://www.discusscooking.com/forums/showthread.php?t=9488&highlight=rose+petal+liquer\n\nNasturtium flower sandwiches made with cream cheese on soft white bread\n\nLavendar flower iced tea",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " I love to stuff my pumpkin and zucchini flowers.\n\nbut, nothing makes me happier than finding a field of http://dictionary.reference.com/search?r=2&q=daisiesdaisies \ngently swaying in the breeze.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " I love to stuff my pumpkin and zucchini flowers\n\t\t\n\n\nMe too pdswife!\nMy favourite is rose though, through and through, with lavendar coming in a close second \n\nCrystalized petals of all sorts are lovely on so many things too!",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Emmm, pansies, violets, lavender,roses, the smells and flavors are enchanting..\n\nkadesma",
"loss": true,
"prefix": "kadesma:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's this word?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm looking at my new Williams-Sonoma catalog. There's a dried fig compote - and the description says \"Enjoy it with cheese, charcuterie and roast pork.\" What's charcuterie?",
"loss": false,
"prefix": "callie:"
},
{
"from": "gpt",
"value": " I think it is a smoked meat (red) ??",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " i may be mistaken, but i believe it refers cured meats like hams and salami.",
"loss": true,
"prefix": "HappyAvocado:"
},
{
"from": "gpt",
"value": " Definition: [shahr-KOO-tuhr-ee; shar-koo-tuhr-EE] Taken from the term cuiseur de chair, meaning \"cooker of meat,\" charcuterie has been considered a French culinary art at least since the 15th century. It refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Thanks! Wow - you guys are fast!!\n\n\n\n\nI feel so much smarter now",
"loss": true,
"prefix": "callie:"
},
{
"from": "gpt",
"value": " I've always thought it was a french butcher shop.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " You're right, Licia!\n\nBut it's also cooked meats, saussicon etc.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Its a Sharkutory..........its a live shark observatory.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " Bangbang said:\n\t\t\t\n\t\t\n\n\n\t\t\tIts a Sharkutory..........its a live shrk observatory.\n\n\n\n \nBang, you are so funny. Thanks for the laugh!!",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Your welcome.",
"loss": true,
"prefix": "Bangbang:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What type of Peppers are these?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm growing lots of container veggies, etc this year. I planted (or so I thought) 3 little tiny jalepeno plants. Well, two are looking and acting like jalepenos, with small, dark green peppers. Then there's this one! This particular photo was taken about 2 weeks ago, and currently the peppers are about 6\" in length, but the same color. I'm thinking someone at the nursery switched the name stakes!\nCan anyone tell me what kind of peppers I have? \n(I bet kleenex will know!)\nThanks, all!",
"loss": false,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " I only grow red and yellow bells and mild Italian long green. But these remind me of the yellow banana peppers I've seen at the market..\n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " Yeah. Banana peppers or yellow wax peppers, the latter being hotter. Maybe.",
"loss": true,
"prefix": "TexasBlueHeron:"
},
{
"from": "gpt",
"value": " I have a garden full of banana peppers and they are greener, pointier and don't grow upward like that.\n\n\nLook at the \"Unripe Tabasco peppers\" on this page:\nhttp://images.google.com/imgres?imgurl=http://www.chetbacon.com/1999-peppers/hungarian-wax.jpg&imgrefurl=http://www.chetbacon.com/1999-peppers/&h=480&w=640&sz=80&tbnid=236zFdUCKuMJ:&tbnh=101&tbnw=135&hl=en&start=1&prev=/images%3Fq%3Dtypes%2Bof%2Bpeppers%2Bwax%26svnum%3D10%26hl%3Den%26lr%3D\n\nCould that be what they are?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Great pepper site, jennyema! I now know that I want some peruvian purples!\nThe tabasco peppers seem to be growing upwardly in singles, but mine are clumped together.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " 6\" in length!?!?!?!?\n\nA tabasco pepper grows that long?????\n\nHow about 2 inches max in length for a Tabasco.\n\nCould they be a NuMex Sunglow Hot Pepper\nhttp://www.reimerseeds.com/ProductInfo.aspx?productid=HP172-20",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " you'll just have to eat one and tell us all about it, right??",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " I just checked my Dave DeWitt Chili Pepper Encyc. (duh). There's a black and white picture in there that looks like yours. It's labeled \"Hungarian Yellow Wax Hot chile.\" His leaf description looks like yours, too. Says they're prolific with long growing season.",
"loss": true,
"prefix": "TexasBlueHeron:"
},
{
"from": "human",
"value": " Kleenex, the photo is small, but I enlarged it a bit and it does look very much like my peppers! Thanks!\n\nAnd, as a lovely parting gift, here you go:\n\n\n\n\nhabanero lollipops.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Oh, dear. One thing no one has mentioned, that I've seen, is that peppers cross-polinate VERY EASILY. I'm not kidding, super easily. You can very well wind up with a variety that is un-named, no matter what the nursery thought they were selling you. My husband had seeds for peppers he just loved. One year he harvested the seeds and we got really oddball peppers that looked nothing like the peppers he harvested them from. I mean, these were up-growing peppers, yellow in color. The peppers the second year were totally different. If you want to play Darwin, grow peppers, because you can really finagle with evolution.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " So maybe these peppers are jkatheneros then...or jkathapenos?",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " I'm with kadesma - sure look like banana peppers to me, too. But, I have forwarded the pic to my daughter-in-law and I'll let you know what she thinks when I hear back from her ... and she knows her peppers!",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Thanks so much, Michael!\nI can't wait to find out what these are!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Looks like Hungarian Hot Wax to me...that's a great pepper. I used to sell lots of them out of the greenhouse. \nTry slicing them into rings and canning them...they are great on sandwiches. \nAs for someone switching the tags...probably wasn't nursery employees. People used to pick plants up, pull the tag out to read, then stick it back wherever. They'd also pick containers of plants up, then set them back in the wrong trays. \nWhat I finally did was to display the hot peppers on one side of the greenhouse, and sweet ones on the other. I also displayed one variety of peppers, one variety of tomatoes, peppers, tomatoes, etc. in order to try to keep things straight.\nWe still ended up with strays, though. If I didn't know what they were, I gave them away to some of my gardeners who had some extra room.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Right now we are experimenting in new colors for peppers. This year at one of the grocery stores I go to I found white, chocolate,and purple bell peppers for sale.\n\nI saw for sale in an ad for lilac colored bell peppers. I have also seen Chocolate Habanero seeds for sale.\n\nI just love new varities!!!!",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " Constance, you may be onto something.I went outside and noticed a tiny blush on the tip of the largest pepper this morning. And, I just googled the hungarian hot wax pepper and it said it's maturity color is red. ....hmmmmmmmmm!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " My guess is Hungarian Wax too. We grew some of them a few years ago, and that is what they looked like. They do get red, but it takes good sun and patience sometimes for them to turn. They are still perfectly edible when yellow.\n\nNot terribly hot, but good flavor. As I recall, they were good sauted with sliced zuchini and yellow squash.",
"loss": true,
"prefix": "RPCookin:"
},
{
"from": "gpt",
"value": " First of all .....Kleenex, the photo is small, but I enlarged it a bit and it does look very much like my peppers! Thanks!\n\nAnd, as a lovely parting gift, here you go:\n\n\n\nGROSS!!!\n\nSorry to anyone that relly likes thoughs...are the for real?\n\nSecond of all.....\n\nSo maybe these peppers are jkatheneros then...or jkathapenos?\n\n\nPRICELESS!!!\n\nalways for a good giggle!!!",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " They also make jalapeno jelly bellies \n\nhttp://jellybelly.com/Cultures/en-US/Shop/CandyDetails.htm?CS_ProductID=Jalapeno&CS_Category=Jelly+Belly+Bags&CS_Catalog=B2C",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " I'm going to vote for Hungarian Hot as wll, since they look just like the ones we have in our garden. \n\nWe like to pick them just when the tip starts to turn, and the rest of the pepper is bright yellow. They're really good mixed in with refridgerator dills, and also if pickled with the brine for bread & butter pickles...\n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ancho/Poblano Pepper Questions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am growing Ancho peppers in my garden this year. Well actually that is part of my question. They are labeled Ancho, but I was under the impression that Ancho peppers were dried Poblanos so shouldn't they have been labeled Poblano since they don't grow dried already?\n\nOK the second question I have is how large and I supposed to let them get before I pick them? Right now they are about an inch or so. The largest one is probably no bigger than an inch and a half. They look about the same size as a habanero. Do they get any bigger? I read somewhere that these are great for chili rellenos, but I can't imagine that if this is as big as they get.",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Poblanos are great for stuffing! We get them at the local mercado because they are so much cheaper. The plant is sometimes referred to as \"ancho\" (as well as the dried version), but the fruit is called poblano. They should be about 3 inches diameter and may get to be about 5 inches long. They're better than anaheims because they are thicker and hold up better for stuffing. (Although when we can get Hatch chiles, we load up.)Hope this helps.",
"loss": true,
"prefix": "TexasBlueHeron:"
},
{
"from": "human",
"value": " TexasBlueHeron said:\n\t\t\t\n\t\t\n\n\n\t\t\tHope this helps.\n\t\t\n\n\nIt sure does. Thanks so much!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " The ones I've seen in the market are a little smaller than a green bell pepper.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fresh ideas for using pear preserves",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We brought back some pears from the farm and I made some wonderful pear preserves. My problems: I would like to use them in other ways besides on toast or biscuits and would like some fresh ideas. Any ideas?",
"loss": false,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Pear preserves on top of Funnel cakes? Pancakes? French Toast?\n\nRun a few web searches on \"Pear Recipes\" and see what comes up.\n\nHere's a compote that I made years ago. It's kind of odd, but it really is good on poultry. I got it out of \"Thrill of the Grill\".\n\nPear Cranberry Chutney\nYields: about 2 c\n\n\tThis chutney has a weird translucent pink Day-Glow color that makes you want to break out a black light. It goes well with ham, turkey, and chicken, and makes an unusual holiday condiment.\n\n1 large yellow onion\n2 T vegetable oil\n4 firm pears of any kind, peeled, cored, and diced small\njuice of 2 oranges\n¼ c fresh cranberries\na pinch each of cinnamon, powdered ginger, and allspice\n\n\tIn a saucepan, sauté the onion in the oil over medium heat until clear, about 4 minutes. Add the diced pears and the orange juice. Bring to a simmer, and add the cranberries and spices. Stirring frequently, simmer until the cranberries start to burst, then remove from the heat. It should have the consistency of wet sand. It will keep, covered and refrigerated, up to 2 weeks.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " Add some BBQ sauce and slop it on your ribs the last 15 minutes of cooking.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " Top ice cream with it.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to keep spice flavor *in* stews, but leaves, stems, sprigs, etc. *out*?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi,\n\nI'm new to this forum, so please forgive me if this question popped up in the wrong category - I just wasn't sure...\n\nI made a ratatouille for lunch today, and put in fresh bay leaf, fresh thym, fresh marjoram, fresh sage, etc.\n\nThis obviously gave flavor and subtety to the dish. However, it's a pain in the... neck to have to pick out the debris of the herbs afterword, and embarrassing if you have guests over.\n\nThere must be some simple solution around this...\n\nI know that a classic French bouquet garni is *tied* with string. I suppose I could try to do the same, but is there another system, with some sort of fabric or wire cage?\n\nBest regards,\nAlex R.",
"loss": false,
"prefix": "AlexR:"
},
{
"from": "gpt",
"value": " hi! welcome!\n\nyou could tie the spices up in a little piece of cheesecloth (just cut a square the size you need) and tie the top of the cheesecloth off w/ a length of string.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Alex, \n\nI just take a piece of cheesecloth and make a spice bundle out of everything, then I can just fish that out when I get ready to serve and no body knows it was there but me \nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " AlexR said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi,\n\nI'm new to this forum, so please forgive me if this question popped up in the wrong category - I just wasn't sure...\n\nI made a ratatouille for lunch today, and put in fresh bay leaf, fresh thym, fresh marjoram, fresh sage, etc.\n\nThis obviously gave flavor and subtety to the dish. However, it's a pain in the... neck to have to pick out the debris of the herbs afterword, and embarrassing if you have guests over.\n\nThere must be some simple solution around this...\n\nI know that a classic French bouquet garni is *tied* with string. I suppose I could try to do the same, but is there another system, with some sort of fabric or wire cage?\n\nBest regards,\nAlex R.\n\t\t\n\n\n\nThe fresh thyme, fresh marjoram, and fresh sage can be stripped from their stems and minced then you wouldn't have to remove those. The bay leaf will now be the only thing you have to remove and that won't be hard. \n\nDoes that make it sound a little easier?\n\nThere are some dishes you make that herbs tied in cheesecloth just don't work. In a soup or stew where they can move around alot is a good one to use that in. But something like this - I've made this several times before - You might just want to mince them.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Depending on the dish, you could use a larger version of a tea ball made for herbs and spices. The version I've seen is a 4-5 inch long metal cage you can put herbs into and close up. It hangs off the side of the pot or can be dropped in.\n\nI use a cheesecloth bundle when needed.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Here's a picture of a pan of ratatoulle - the problem with a ball or cheesecloth is the vessel is not that deep and those flavors need to be evenly spread around.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tDepending on the dish, you could use a larger version of a tea ball made for herbs and spices. The version I've seen is a 4-5 inch long metal cage you can put herbs into and close up. It hangs off the side of the pot or can be dropped in.\n\nI use a cheesecloth bundle when needed.\n\t\t\n\n\n\nThat's what I was going to say. Great minds think\nalike!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " What they said. \n\nSince you're in France, the French term would be \"Bouquet Garni\".\n\nBut since we're on this topic, why do you need to pick out the herbs and why would it be embarrasing to have fresh herbs in the dish? That should be part of the presentation.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tDepending on the dish, you could use a larger version of a tea ball made for herbs and spices. The version I've seen is a 4-5 inch long metal cage you can put herbs into and close up. It hangs off the side of the pot or can be dropped in.\n\nI use a cheesecloth bundle when needed.\n\t\t\n\n\n \n\nAndy,\n\nThey were on sale at Williams Sonoma recently!\n\nThey seemed too large for my use, though.\n\nI have often used a regular size tea ball.\n\nWish I could find something in between sizes.\n\nIf my teaball isnt big enough I use cheescloth",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long will canned pumpkin last?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I thought I saw this on here not too long ago, but, I couldn't find it.\nI have 2 cans from last year and was wondering if they would still be good? I'm assuming they will be.",
"loss": false,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " I think they will be fine, TeeGee. Remember when I made those pumpkin flans? Used canned pumpkin that had been in the cupboard for at least a year.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Thanks Mudbug! Maybe that's where I saw it.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " I have some that are about FIVE years old...what do y'all think?",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Constance, crack 'em open and take a whiff! Five years is most likely pushing it but that stuff does seem to last forever!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " Will do. I always thought that about evaporated milk, too, but I found a can in my basement a while back that \"clunked\" when shaken.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Constance! I'm sorry, I've been in a joking mood. Toss the old cans of pumpkin. I don't want you or anyone else to get sick.",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " If the cans are not bulging they should be safe.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " Toss them.",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " Gee, I might be out almost $1.50! \n\nYou're right...I'l toss'em.",
"loss": true,
"prefix": "Constance:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Which brand is the very best microwave popcorn?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Let's see how many people will tell me which brand of microwave popcorn they think is the very best! (And why?)With great (true) butter flavor and salt and taste.\n\nI'm not interested in the weight loss kind or other such. And or other methods. \n\nJust great movie popcorn out of the micro wave at home, that one can buy at the supermarket.",
"loss": false,
"prefix": "pckouris:"
},
{
"from": "gpt",
"value": " I have bought microwave popcorn from the cheapest (dollar store) brand to the most expensive (orval ridenbocker) and I haven't seen or tasted anything different about any of them.",
"loss": true,
"prefix": "tweedee:"
},
{
"from": "human",
"value": " Sorry Pete, we don't eat popcorn around here...",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " I never cared for microwavable popcorns, the ones I had were always way too salty!! We have a popcorn maker you just pour a handful of kernels and it pumps out a bowlful of hot popcorns just as quickly as the nukable version!! We love this gadget!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " I just buy a good organic popcorn, put it in a paper bag, moisten the bag under cold running water, and nuke. Be careful not overcook or it will burn.",
"loss": true,
"prefix": "simpleisgood:"
},
{
"from": "gpt",
"value": " I like Paul Newman - er, the popcorn, that is!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I like the Act III popcorn, regular style. My husband loves the Orvil Redenbacher cheese flavor...it has a packet of goo to squeeze over the top.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " After much experimenting with microwave popcorn I decided I liked Orville Redenbacher's Lite best, but it was still too salty for my taste, so I went back to the old method.",
"loss": true,
"prefix": "CrémeBrulée:"
},
{
"from": "human",
"value": " America's Test Kitchen just did this in their \"Tasting Corner\" segment last Saturday (at least it just aired where I live) Tasting Microwave Popcorn. For those who don't care to read the results ... Paul Newman's Own (the original stuff) came in as the top \"microwave\" popcorn ... his \"organic\" version came in down at the bottom. \n\nPersonally - I like the Act III ...",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Well, thanks everyone. I am still testing. And thanks Robert in Fort Worth for that site. I went to it and saved for later reading.\n But you guys know what? I live in Marathon, Florida, The Florida Keys! And Wilma ran through here real good! Last night we had a power loss. I have hurricane lamps etc. and had them ready for use. \n But my dilema was how was I going to make my microwave popcorn to pass away the night! I broke out my popcorn pot (with a nice thick bottom) put a little oil in in and heated it up on my gas range top. I used microwave popcorn Publix Theater Butter. I cut open the bag and with a spatula scrapped out all of the popcorn and \"butter\" or what ever tht stuff is, out and into the pot. Covered it and let it go with a good shake along the way.\n Well what a terrific suprise!!! All of corn popped! All of the corn was huge! And it tasted better than anything I had ever had before!!! When I want popcorn I am going to do it this way again just to make sure to see if comes out this good again.\n You adventurists might want to try this little \"test\" to see how you come out with it. If any of you do let me know! It was sure worth it because I wouldn't have had my fix of popcorn at all!",
"loss": true,
"prefix": "pckouris:"
},
{
"from": "human",
"value": " LOL Great story, Pete. The things we'll do to satisfy our taste for something makes for some great reading. =P\n\nI am not a huge fan of microwaved popcorn, it's usually way too salty for me. And I dislike the buttered kind for the same reason. It's just too much.\n\nPaul's \"Natural\" is ok and there's one other that makes a \"light\" one that's not horrible, I think that brand is PopSecret. \n\nI'm still a fan of my air-popper though and that's they way I prefer to cook it over any other. That way I get to control what goes on top of it. \n\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "gpt",
"value": " This has been my micro popcorn of choice lately....ACT II Kettle Corn Old Fashioned Sweet and Salty Popcorn.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "human",
"value": " Well, Kids, guess what? I tried the \"microwave popcorn\" trick cooked in my popcorn pot, and it worked again. Terrific! The corn was all popped and Large! So Maybe I just will buy regular jar popcorn and use my pot next time. But that is a little difficult to do at work, so I guess I will have to keep some microwave corn on hand for that.\nThanks for all of your help and opinions!",
"loss": true,
"prefix": "pckouris:"
},
{
"from": "gpt",
"value": " My wife eats all the popcorn here. Through trial and error (they were eaten, anyway), she let me know that she only likes Orville Redenbacher's Movie Theater Butter brand (I do all the cooking and grocery shopping). Luckily, our Costco has it in bulk, and I get 36 packets for under $6.",
"loss": true,
"prefix": "MrEd:"
},
{
"from": "human",
"value": " I like the Orville Reddenbacher Movie Popcorn best too!!!!",
"loss": true,
"prefix": "RMS:"
},
{
"from": "gpt",
"value": " Pop Secret with Land O' Lakes real butter. Absolutely the best IMHO.",
"loss": true,
"prefix": "BigDog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help with 'traditional' Thanksgiving Dinner items..",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Since moving over to the USA from England, we have celebrated Thanksgiving every year with a special meal...but our Thanksgiving Dinner has been more like a traditional English Christmas Dinner (Turkey, bread sauce, cranberry sauce, bacon-wrapped sausages, peas, brussel sprouts, carrots, broccoli and roast potatoes - often followed by Christmas pudding (Plum Pudding).\n\nThis tended to spoil Christmas Dinner for us, as we were having the same meal for both celebrations...so this year I want to make a traditional American Thanksgiving meal.\n\nI have the Turkey, and a nice recipe for home-made Green bean casserole, and another recipe for 'Bourbon Pecan Smashed Sweet Potatoes'...but what other sides would be traditionally served with the Thanksgiving Turkey? What sorts of veggies etc.??\n\nThanks \n\nPaint.",
"loss": false,
"prefix": "Paint:"
},
{
"from": "gpt",
"value": " There are some similarities. Cranberries are a staple along with sweet potato, squash and pumpkin sides and pies. Apple and pecan pies are also popular. Some folks make Jell-O salads or ambrosia. \n\nOf course, the word traditional means different things to different families and to different parts of the country.\n\nFor example, when I was a child, my mom never made any kind of potato. She made rice pilaf to serve with the turkey.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I love Pecan pie - so that will definately be for dessert this year \n\nThe only type of squash I've ever cooked as a side has been courgettes (green squash) sliced and either roasted or sauteed, so ideas for more squash/pumpkin (I've never cooked pumpkin) would be good.\n\nI just thought of having sweetcorn for a side too.\n\nIs there anything special you do with carrots or other veggies, like you do with the green bean casserole?\n\npaint.\n\nPaint.",
"loss": true,
"prefix": "Paint:"
},
{
"from": "gpt",
"value": " Carrots can be glazed with brown sugar.\n\nFor squash, consider butternut. I roast it then puree the flesh and mix it with butter and roasted garlic or butter and brown sugar, or all three.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Traditional Green Bean Casserole",
"loss": true,
"prefix": "Vegas Girl:"
},
{
"from": "gpt",
"value": " I know this is kind of late, but don't forget the stuffing/dressing.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Wouldn't be Thanksgiving without pumpkin pie with whip cream or ice cream on top. We always have a wild rice hot dish too.",
"loss": true,
"prefix": "thumpershere2:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone cook their own pet food?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, I put this under general food since it's still cooking related. Not sure if it belongs here, if not please move if appropriate.\n\nDoes anyone cook food for their pets? I am thinking of doing this for my dog because he seems to have food allergies. I am looking into whether this would be the cheaper option or to buy special no wheat kibble. Does anyone know what portion of meat to veggies I should use?\n\nAny feedback would be great!\n\nThanks!!",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " I'm bumping this up, as it sounds quite interesting!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Hi - I do - on Sundays after a grocery shop, when I'm packing away, I quickly brown about 1.5 lbs of ground turkey in about 1 tbsp olive oil, then add approx. 3 cups of brown rice, a package of frozen carrots or carrots and peas, water, 1 pkg (about a cup) of dry milk powder and leave this to simmer. By the time I'm done with the groceries, it's finished. I give my golden retriever a cup of this mixed with a cup of science diet. She had a lot of ear infections, and I had read that it could be a wheat allergy, so I started doing this a couple of months ago and she's much better. Sometimes I use corn meal instead of rice. Occasionally I'll used ground chicken if it's on sale. It isn't more expensive than Iams, which is what she was getting - I'm weaning her off of the Iams. I also add some ground flax on top of her food and am giving her a fish oil supplement. Her coat is really beautiful and her weight is good. Her teeth also are very healthy (she's 5).",
"loss": true,
"prefix": "Sandyj:"
},
{
"from": "gpt",
"value": " Thanks for the response Sandyj! \n\nI just got my Vet's ok to keep to what I have done. I take equal parts meat: veggies: starch. I feed my dog 1/2 cup, two times a day. I also put a tiny bit of flaxseed oil in each of his meals. One thing I did differently from everyone on the web is that I weighed everything by pounds, instead of cups for the starch. I weighed the cooked rice. My current batch (2 pounds of each food) will last my dog exactly 14 days. This 2 week batch costs me about $5 to make. It's a little more spendy than dry kibble, but I am hoping he won't have as much skin issues and in turn not get stinkie as fast! Also, my dog seemed to love the food. Didn't even lift his head once from his food bowl.",
"loss": true,
"prefix": "htc:"
},
{
"from": "human",
"value": " I cook chicken and rice with veggies in it for my dogs. I also cook hamburger for them. They also like cottage cheese.",
"loss": true,
"prefix": "jinx:"
},
{
"from": "gpt",
"value": " Here are some pet food recipes I found by a quick search on \"dog food recipes\" on Google. I'm sure if you wanted to search on another critter+food+recipe would find other usefull links and ideas.\n\nA food \"suppliment\" that we used at the zoo (summer job back in 1965-1966) to maintain healthy skin and coats was something called \"Linatone\". We also used it for birds that were molting. \n\nThe kitchen at the zoo was as clean as any restaurant you would want to eat in .. maybe cleaner. Meat and vegetables were NEVER cooked ... always raw. Sometimes cooked rice, corn, or pasta was added to the raw meat ... but (a) I didn't work in the kitchen, and (b) it's been a long time so I don't really remember anything about the ratios. The main thing I remember is - don't disturb the Bald Eagles during mating season, or if they have an egg in the nest.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I've only cooked for the animals when they're sick, or in the case of our recently passed 21 year old cat and our doggie with thyroid cancer.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " My ex's family had an extremely robust and happy Beagle named (what else) Snoopy. Pat, the ex's mother, always fed Snoopy the extra from their own dinner. He loved it and ate almost everything!! I am sure there would be many arguments over this, but Snoopy lived a long, healthy, hyperactive life until he rested his soul at 16... maybe not for everyone but for some dogs, sharing people food seems to work...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " in past years, with elderly and infirmed cats, we have boiled a chicken to get them to eat. (no it wasn't because we figured it would scare them into eating their cat food. that trick worked on my parrots, however).\n\ni have actually gone out to wendy's at midnight to get one of our cats, who was sick with a thyroid condition, to eat. she loved cheese burgers. and the new mandarin chicken salad, and biggie fries with chilli. ok, not the last 2, but the only thing she'd eat was a burger and she was losing weight so fast.\nso as not to waste, i ate the salad and chilli fries... it's tough being a pet owner.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Bucky \n\nOur dogs love asian food. Kimchi, dumplings, etc.\n\nThey get rice a lot, which is made specifically for them with some chix broth and garlic.\n\nI made salt-free food for our poor deceased beagle boy who had congestive heart failure. He would sit right in fromt of the oven while they baked, waiting for them to get done.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I've only cooked for them when they're sick but I'd like to start doing it all the time. I cook chicken and rice when they have an upset tummy. I boil the chicken and then use the stock to boil rice, normally if I have to do this, we eat chicken and rice as well lol.",
"loss": true,
"prefix": "jtluvsjl:"
},
{
"from": "gpt",
"value": " Not me but my mom makes her dog chicken and rice all the time. It's not really \"pet\" food though.",
"loss": true,
"prefix": "RMS:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Yoplait Whips review",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone else tried the chocolate mousse?\nI did today. I think it's delicious. It's creamy and doesn't have as much tang as other flavors of yogurt.",
"loss": false,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " i tried it and i liked it",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I haven't but\nI'll try it someday.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " I thought it was like eating cotton candy. I won't have it again. no substance. I like custard style - especially peach and vanilla.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " Not thrilled with it. Mrs. Big Dog tried it in all of the various chocolate flavors and didn't like 'em. So, yours truly gets to finish up the uneaten since we paid good money for them!\n\nThey are not on Big Dog's Top Ten list of favorite yogurts, that's for sure.",
"loss": true,
"prefix": "BigDog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is chile paste?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I found a chinese recipe that I want to make and I have no idea what chile paste is. Is it something you make?",
"loss": false,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " No, you buy it at an asian market or in the asian section of som elarge supermarkets. It usually comes in small glass jars.\n\nIf your recipe is Chinese, make sure you buy Chinese chile paste, as Thai and Indonesian varieties taste a lot different.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " oh great! We don't have anything like that here. I looked in the grocery store and they didn't have that. I was lucky to find the sesame oil.\nI don't know if I would find it at the Walmart in Greenville or not. I'll look though. I've been waiting to cook dh orange chicken. He loves the stuff.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " You can probably just leave it out if it's orange chicken.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Here's the recipe, jennyemma. Tell me what you think.\n\nhttp://www.chinesefooddiy.com/orange_chicken.htm",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " I think that looks like a nice recipe in which you could leave out the chile paste and never notice it.\n\nIt's there to add a subtle kick of heat.\n\nIf you haven't already bought the sesame oil, you could buy hot sesame oil to make up for it.\n\nOr add a finely minced jalepeno to the sauce.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I'm not worried about heat. Thank you so much! I was worried about it not coming out right.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " I know whatcha mean about not having a bounty of exotic ingredients in your neck of the woods, Texasgirl...I've been suprised though at how many recipes for some (keyword some!) ingredients you can find online. Here is one for chilli paste that uses relatively every day ingredients:\nhttp://www.chillifarm.com/chilli_recipes/Fiery_Chilli_Paste.asp",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " That's an interesting recipe, but it won't taste anything like chinese chile paste -- or any asian chile paste, for that matter. You probably don't want oregano, cumin and olive oil in your orange chicken.\n\nIt would probably be very nice in a southwestern or mexican recipe, though.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tThat's an interesting recipe, but it won't taste anything like chinese chile paste -- or any asian chile paste, for that matter. You probably don't want oregano, cumin and olive oil in your orange chicken.\n\nIt would probably be very nice in a southwestern or mexican recipe, though.\n\t\t\n\n\nI was sort of thinking that too Jennyema, but the other recipes I read all had ingredients that I doubt Texasgirl would be able to find (like tamarind and nam pla)...Perhaps if you swaped the oregano with coriander, got rid of the cumin, uped the ginger a bit and added a little soy sauce it might end up vaguely Asian",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " okay, I'm going to look at Walmart while I'm there getting a Wok. I decided to get one with my b-day money that my Mammaw still insist on giving us. )",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " Here is a very simple explanation of asian chile pastes and some substitutions, just scroll down to the section on chile paste. And, here is another explanation. In reality, the ingredients in Chinese chile pastes vary by region and brand (and that doesn't get into the other variations from other Asian countries) - just like jars of \"authentic Italian style\" spaghetti sauce. \n\nThere are several recipes for fundamental homemade \"Asian style\" chile pastes out there on the web - but it takes some time to ferret them out, and my searching only scratched the surface. Here is one - here is another. There are others that contain ingredients which might be just as hard to find as a jar of chile paste, and are more regional/national to areas south of China that I didn't bother to list.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Thank you, Michael",
"loss": true,
"prefix": "texasgirl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: No cake tin",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I wish to bake a cake \n\nI have all the ingredients \n\nI have no cake tin \n\nWhat shall I use as a suitable alternative?",
"loss": false,
"prefix": "ineedhelpcookingplease!!!:"
},
{
"from": "gpt",
"value": " do you have any oven dishes? do you have a microwave? what do you have? lol",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "human",
"value": " Hi, and welcome to Discuss Cooking, you'll like it here.\n\nAn ovenproof skillet or saute pan will work. I've used a stainless steel skillet to bake a cornbread and it worked great.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Yes I believe we do have an oven dish and a microwave",
"loss": true,
"prefix": "ineedhelpcookingplease!!!:"
},
{
"from": "human",
"value": " You could bake it in one of the pans Andy mentioned...or put something in the middle of a microwave bowl..(so it's kind of like a bundt cake pan)...and cook it in the microwave. At least I've heard this will work...but I've never done it myself.",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "gpt",
"value": " I use tuna can tins. They make great one serving portions, are excellent for making homemade burger buns(the large version)or dinner rolls(or kid's sized burger buns). The also make very pretty small cup \"cakes\". They are excellent for making one serving casserole dishes(and go from freezer to oven no issues). They make lovely sized muffins, and oh such a nice serving of quick bread for a lovely tea. I also like the fact that they make a nice sized quick bread that can be sliced in half horizontally and dipped in egg for French Toast...oh pure heaven!\n\nThey are expendable, replacable and tossable. The list for their uses is endless...",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "human",
"value": " Brianschef said:\n\t\t\t\n\t\t\n\n\n\t\t\tI use tuna can tins. They make great one serving portions, are excellent for making homemade burger buns(the large version)or dinner rolls(or kid's sized burger buns). The also make very pretty small cup \"cakes\". They are excellent for making one serving casserole dishes(and go from freezer to oven no issues). They make lovely sized muffins, and oh such a nice serving of quick bread for a lovely tea. I also like the fact that they make a nice sized quick bread that can be sliced in half horizontally and dipped in egg for French Toast...oh pure heaven!\n\nThey are expendable, replacable and tossable. The list for their uses is endless...\n\t\t\n\n\n\nThat's a great idea! If I were to make some cake ( just out of the box) how long would I cook it in a tuna can? At what temp. I'm really not allowed to bake since I over or under cook EVERYTHING. lol!!",
"loss": true,
"prefix": "pdswife:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Online Cooking Classes/Demonstrations",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Anyone know of any good online cooking classes or demos?",
"loss": false,
"prefix": "gettingbetter:"
},
{
"from": "gpt",
"value": " Try this site\n\nhttp://www.epicurious.com/cooking/how_to/video/",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Hi and welcome to our little corner of the world! I haven't been to the site in sometime but I think the foodnetwork website had online videos.\n\n\nwww.foodnetwork.com",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Make your own Shake'n Bake",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I found this recipe, and plan to try it as soon as I use up a couple of boxes of the storebought stuff that I already have. I like the idea of making my own, as I can control the salt and alter the seasoning, and it's bound to taste fresher. \n\nShake N' Bake like Kraft's\nServes: 4-6\n\n2/3 cup crushed plain corn flakes\n1 Tbls. whole wheat flour\n1 1/4 tsp. garlic salt\n1/2 tsp. dried minced onion\n1/4 tsp. paprika\n1/4 tsp. ground mustard seed\n1 dash granulated sugar\n1 Tbls. vegetable oil\n1 - 1 1/2 lbs. chicken pieces\n\n\n-Shake together first 7 ingredients in a large sealable plastic bag.\n-Drizzle oil over dry mixture; seal bag and shake to mix.\n-Shake chicken pieces, 1 - 2 piece at a time, in mixture.\n-Place coated chicken on an ungreased baking sheet.\n-Bake chicken in a 400 degree oven until juices run clear, about 20 minutes for boneless chicken and 45 minutes for bone-in chicken.",
"loss": false,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " wow constance this is great. i love shake and bake\nbut it has so much sodium in it and i have high\nblood pressure. thank you so much for posting this !",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Sometimes I wonder if we all have psychic powers with one another on DC! I swear to goodness I've been meaning to make a post asking for a corn flake coating recipe, as I've oodles of corn flakes and no chicken recipes! \n\nThanks a bundle Constance (I'll be making it with organic corn flakes do you think it'll make a difference ???)",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Cool, I like shake n bake too.\nI like using frosted flakes on some thing too.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " texasgirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tCool, I like shake n bake too.\nI like using frosted flakes on some thing too.\n\t\t\n\n\nWhat sorts of things to you make with frosted flakes? Have you used them in a savoury recipe? (Sounds interesting! )",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " I jsut use them to bread stuff.\nI have a recipe on here for hot pockets that I put them on. And I use them to coat chicken and pork too.\n\nhttp://www.discusscooking.com/forums/showthread.php?t=10252&highlight=pockets",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " texasgirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tI jsut use them to bread stuff.\nI have a recipe on here for hot pockets that I put them on. And I use them to coat chicken and pork too.\nhttp://www.discusscooking.com/forums/showthread.php?t=10252&highlight=pockets\n\n\n\n Very cool! Thanks Texasgirl (I think your recipe looks Grrrrrrrrreatttttttt!!!)",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Another copy and paste. As a bonus, you could mix the dry ingredients ahead of time and add the oil to the coating when you want to use it. a question, is ground mustard seed the same as dry mustard?",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " Jessica, I think organic corn flakes would be just fine. \n\nPurr, the ground mustard seed is the same as dry mustard. I infer from the recipe that you can go ahead and put the oil in when you mix the coating, and it will keep all right that way. But I'm not sure...",
"loss": true,
"prefix": "Constance:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Crock pot recipe's in Spanish",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Crock pot recipes in Spanish\n\nI just bought a crock pot from wallmart for my girl freind in el salvador. Most things i buy from there usually has instructions in spanish and english. this item doesn't. Tried looking for recipe's on the internet written in spanish with no luck. Wondering if some can help me find recipes for useing a crock pot in spanish. Thank you",
"loss": false,
"prefix": "wildbrian1234:"
},
{
"from": "gpt",
"value": " WalMart sells several makes and models of crockpots. It would help to know the Brand and Model number before spending my time trying to find an instruction booklet in Spanish.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Michael, I think this person is looking for recipes, not the instruction booklet.\n\nI wish I spoke Spanish better than I do so that I could translate some for you wildbrian1234.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I tried about 20 different combos of English and Spanish words in google and did not come up with anything in either language...Mind you I know virtually no Spanish - One thing I tried was calling the crock pot a \"slow cooker\" as it is often called as well. Sorry I can't be of more help - I hope someone can give you a hand",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " I understand GB - but knowing the Brand and Model of the crockpot he purchased might help in finding recipes provided for that specific make/model. Some have only 2-setting (Low-Hi), some 3 (Lo-Med-Hi) and some 5 fixed setting, or a variable range (not preset). Rival actually has a site with instructions and recipes, in Spanish (included in the lists below).\n\nBut - in the absence of that information ... here is a place to look for the results from a Google search for recipes in Spanish for olla eléctrica de cocción lenta -and- olla de cocción lenta. \n\nThese should give wildbrian1234 a place to start collecting crockpot recipes in Spanish. With any luck maybe Lugaru will see this thread and jump in with some other sites or ideas.\n\nDon't feel bad ICad - I had to break out my dictionary and try to remember my high-school Spanish before I could find anything. The above translate literally as Pot electric of cooking slow and Pot of cooking slow.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " operating the crock pot is no problem. yes, i am looking for recipe's written in spanish. lots of times the instruction booklet has quick recipe's. Just want to get my girlfreind started. Thanks",
"loss": true,
"prefix": "wildbrian1234:"
},
{
"from": "human",
"value": " Well, brian, those two Google search links I listed will take you to a bunch of sites written in Spanish. You'll just have to check out each one and see which recipes you want to send her. It took me about an hour to find them ... it would take me days to translate all of them into English!",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Brian, take the American version of the recipes and enter them at www.altababelfish.com, they will convert the recipes into hundreds of different languages, including Spanish. I use it to learn to speak the languages when in foreign countries(which we are on a very regular basis).",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "human",
"value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tDon't feel bad ICad - I had to break out my dictionary and try to remember my high-school Spanish before I could find anything. The above translate literally as Pot electric of cooking slow and Pot of cooking slow.\n\t\t\n\n\nThanks Michael, I was searching in the hallowed halls of my memory for words from my one year of Spanish in high school (French being the mandatory language until a certain grade where I went to school) and blending it with my basic Italian. Lol, glad to know todos estamos en el mismo barco",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " And if you ever need anything translated to spanish or vice versa just pm me with a link to the text... I LOVE to translate stuff.",
"loss": true,
"prefix": "Lugaru:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Basil recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have an overabudance of Basil this year and would like some new recipes. I've done the usual Pesto, Basil & Cream cheese, Basil butter. Can anyone help?",
"loss": false,
"prefix": "comissaryqueen:"
},
{
"from": "gpt",
"value": " My favorite is little mozzarella pearls (the wet kind) with tiny grape tomatoes cut in half and basil leaves (which have been shredded) marinated in Kraft Zesty Italian Dressing.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " I make sauteed shrimp, sundried tomatoes, white onions, scallions, garlic, and torn fresh basil, and put that over spaghetti, then add some grape tomatoes, and a bit of canolla oil and parmesan on it. Very easy , and good.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Thank you I've picked out some to try.",
"loss": true,
"prefix": "comissaryqueen:"
},
{
"from": "human",
"value": " Basil is one of my very favourite herbs! I love to add it to a pan of roast potatoes before they go in the oven (torn into smaller pieces). It's an absolute must when making homemade Margarita pizza. I like basil in risotto, potato salads, in stir-fries (I don't keep my stir-fries to strictly Asian ingredients or recipes), in homemade salad dressings, with fish...the possibilities are only limited to how much basil you have on hand \n\nFor a neat dessert with basill try this one:\n\n[font=verdana, geneva, helvetica]Cantaloupe Sorbet[/font] \n\nIngredients\n1 small ripe cantaloupe or muskmelon\n1/4 cup orange juice\n3/4 cup superfine sugar\n1/2 teaspoon salt\n\n\nInstructions \nRemove the rind and seeds from the melon. Cut the flesh into 1/2-inch cubes. You should have about 2 heaping cups of fruit. Place the cut-up melon in a blender with the orange juice, sugar and salt. Blend until the melon is pureed and the sugar has dissolved, about 30 seconds. Cover and refrigerate until cold. \n\n Stir the chilled mixture, then freeze in one or two batches in your ice cream machine according to the manufacturer¹s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours. \n\n Yield: about 3 cups; 6 servings. \n\nCantaloupe Basil Sorbet \n Add 4 large fresh basil leaves to the blender along with the fruit. Proceed with the recipe as directed. \n\nCantaloupe Strawberry Sorbet \n Add 1 cup sliced strawberries and 2 tablespoons honey to the blender along with the cantaloupe. If necessary, puree fruit in two or three batches. Proceed with the recipe as directed. \n\n Per serving: 183 calories; 0.3 g fat (0 g saturated fat; 1 percent calories from fat); 46.7 g carbohydrates; 0 mg cholesterol; 212 mg sodium; 1.7 g protein; 2.4 g fiber. \n~Enjoy~",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " This is for anyone who has made basil butter, as mentioned in the post by comissaryqueen. Could anyone post the recipe for doing this as our basil is soon to be finishing off and I would love to have some on hand for during the Winter months? If I could freeze it in some butter, that would be great, but I'm not sure of the proportions for doing this. We also had a good harvest of garlic and, perhaps, I could add this, along with the basil, for a flavored butter. Any advice would be much appreciated. Thanks.",
"loss": true,
"prefix": "cats:"
},
{
"from": "human",
"value": " Cats, you could roast the garlic, then puree it with butter or olive oil and freeze it in small ziplocks or an ice cube tray.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Herb Butter\n\nFor every 125g (4oz) butter, mix in 2 heaped tablespoons finely chopped herbs. Roll into a log shape, wrap in plastic wrap and store in the fridge for up to 2 weeks, or freeze. Use herb butters on cooked meats, on muffins, scones or in sandwiches. Any herbs (usually the leaves but sometimes the flowers or pulverised seeds) can be used in almost any combination, limited only by your imagination and personal taste. \n\n Try the following combinations to make Herb Butter:\n\nMint and dill\n\nBergamot and lovage\n\nLemon verbena and grated orange peel\n\nCostmary and tansy\n\nBasil, oregano, and thyme\n\nMarjoram and garlic\n\nGarlic, sesame seed, and chives\n\nDill, mustard seed, parsley, and a touch of lemon rind for fish and potatoes.\n\nThyme, garlic, chives, oregano, and parsley for tomatoes, zucchini, eggplant, or beef.\n\nSage, parsley, and chives for chicken, veal, rice, and pasta.\n\nTarragon fennel, lemon rind, and parsley for fish, chicken, or eggs.\n\nChives, mint, and chervil for fish, tomatoes, carrots, or peas.\n\nBasil and garlic for lamb, chicken, or fish.\n\nSalad burnet, garlic chives, and parsley for potatoes, tomatoes, veal, or salmon.\n\nSavory, marjoram, and parsley for beans, veal, beef, corn.\n\nCaraway seed and parsley for cabbage, carrots, potatoes, and bread.\n\nAniseed, grated ginger, and orange rind for pork, chicken, or carrots.\n\nCoriander, cumin, parsley, and dried red or fresh jalapeno pepper on rice, chicken, pork, potatoes, peas, or corn.\n\nBasil, tomato paste, and oregano for fish, chicken, pasta and rice.\n\nRosemary, chives, parsley, and garlic for potatoes, rice, beef, veal, chicken.\n\nTarragon, chives, chervil, and white wine for fish, chicken, or eggs.\n\nBasil, thyme, and parsley for bread, vegetables, tuna, salmon, and prawns.\n\nAnise hyssop, parsley, and chives for fish, chicken, veal.\n\nMint, garlic, and parsley for lamb, mussels, swordfish, chicken, peas, carrots, green beans, or eggs.\n\nRosemary, savory, thyme, oregano, marjoram, lavender, and garlic for grilled meats.\n\nCalendula petals, chives, and parsley for chicken, rice, or eggs.\n\nScented geranium, rose, or clove pinks for toast, scones, or waffles.\n\nMint and dill. \n\nBergamot and lovage. \n\nLemon verbena and grated orange peel. \n\nCostmary and tansy. \n\nBasil, oregano, and thyme. \n\nMarjoram and garlic. \n\nGarlic, sesame seed, and chives.",
"loss": true,
"prefix": "daisy:"
},
{
"from": "human",
"value": " That is an incredible list Daisy!!! WOW!\n\nThank-you so much for sharing it! I am printing it off as I write this!",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Thanks for the quick input on making basil butter, as well as all the other ideas for me. GREAT! You are all so helpful and wonderful. I'm going to freeze up a couple of logs this week.",
"loss": true,
"prefix": "cats:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vegan haggis",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Proof that you never know what sorts of foods are out there...I somehow stumbled upon vegan haggis (isn't that an oxymoron? )\n\nhttp://store.foodfightgrocery.com/veganhaggis.html\n\nWhat would the Scots say?",
"loss": false,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Madonnaaaaa!! Have you tried it? Even though it doesn't seem particularly appetizing, I wouldn't hesitate a second to go with this one instead of the real Haggis!!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Looks like it goes in the same direction as 'cowboy cavier', and all those make believe things! I even found a vegan soy-based product they were marketing as 'vegan fish' - was even in the shape of a fish, and was pink like salmon!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Vegetarian haggis is quite popular, although my butcher makes 'real' haggis.\n\nMacSween's make the best vegetarian haggis in Scotland.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " urmaniac13 said:\n\t\t\t\n\t\t\n\n\n\t\t\tMadonnaaaaa!! Have you tried it? Even though it doesn't seem particularly appetizing, I wouldn't hesitate a second to go with this one instead of the real Haggis!!\n\n\n\n\nYears ago I tried the real thing, not to my fancy...but I agree with you, I'd try this one too (just saw it online not in the shops).",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Noobie + cooking = Kooby",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello cooking community, i joined these forums because i would really like to explore cooking more and im jealous because my friend is a really good cook and im not :'(\n\nif you all could maybe just point me in a direction where i can have fun and learn the art of cooking.\n\nthanks abunch",
"loss": false,
"prefix": "Hungermot:"
},
{
"from": "gpt",
"value": " Hi Hungermot, a big welcome to DC! \n\nThese whole boards are a great place to learn about cooking. We have members from around the world, who range from pro-chefs to home cooks, foodies to newbies like yourself.\n\nPlease feel free to ask us anything you like...there's a great bunch of incredibly helpful people on DC, as I'm sure you'll soon learn.",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " Welcome Hungermot,\n\nYou've come to the right place...Just pse a quetion and there will many who will answer or will give you directions...This is a friendly helpful place...So just ask away \nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " Welcome!!!!! We love questions!",
"loss": true,
"prefix": "KAYLINDA:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Stinky Tofu!!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone tried it before?\nHere is a safe link about the stuff. Sounds HORRIBLE! \n\nhttp://www.eatingchina.com/articles/art-stinky.html",
"loss": false,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " You can certainly find 'em Sush. \n\nHave never tried this, but deep fried tofu is still pretty bland but good to add to Asian chilli dishes. \n\nI'm really interested to see if anyone can enlighten us to this interesting dish. I'd definitely give it a go.",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "human",
"value": " Brooksy you have some big chestnuts!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tBrooksy you have some big chestnuts!\n\n\n\n\n (You've been peekin' again.....)\n\nI'll try anything............. once. \n\nIf anyone can supply a recipe for the brine & the procedure, I'll certainly give it a go. Haven't given the neighbours grief for a while. \nTake the deep fryer up the back corner of the yard & let 'er rip. \n\nLots of things 'pen & ink' and taste beautiful.",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "human",
"value": " Here's an extract:\n\nTo make modern stinky tofu, fresh tofu marinates for a couple of hours in a brine of vegetables, tofu and dried shrimp that has been fermenting for six months or more. Correctly made, the brine produces a unique rather lacy texture in the tofu, and the insides taste mild and custardy. The typical open fermentation methods allow for easy contamination of the developing brine. Impatient venders have been arrested for faking stinky tofu by adding gunpowder, rotten fish and other inedible additions to their brine.\n\nOnce it has been correctly fermented, the stinky tofu is cut into bite-size squares for cooking. The tofu may be steamed but is most commonly deep fried. A typical dish would be deep-fried squares of the fragrant tofu drizzled with black vinegar, with chopped black beans and kimchi sprinkled over the top. Connoisseurs of stinky tofu say the magic is in the topping, which is made of soy sauce, vinegar and chili oil. If you get the opportunity, try mixing these four sauces into your own blend: soy sauce, garlic and radish pastes and chili oil.\n\nStinky tofu is a popular study topic among Chinese chemistry students. Tsinghua University's bio-science research lab examined a sample of Dai's stinky tofu and discovered more than 15 kinds of active bacteria swimming around in it, similar to the types of colonization found in yogurt.\n\nTwenty-one aromatic chemical compounds have been identified in deep-fried traditional stinky tofu samples collected in Hong Kong. compounds were found. Aldehydes (9) were the major chemical class in which the saturated (8) compounds dominated. Only one unsaturated aldehyde was found. Other classes included alcohols (5), acids (4), furans (2) and ketone (1). The scientists state,\"... aroma values of decanal, 1-butanol, pentanoic acid and hexanoic acid were among the highest. They generally possess unpleasant, medicinal, putrid, fecal and rancid odors.\"",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "gpt",
"value": " DS you're funny! I would have to be assured, before I tried it, it wasn't the stuff made with gunpowder and rotten fish! And I still may not try it even then.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Its fermanted in decaying vegis and shrimp. Im open.... but not THAT open! Alas, 1000s of asian folks eat it daily. I think I rather eat sushi that is deadly.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tIts fermanted in decaying vegis and shrimp. Im open.... but not THAT open! Alas, 1000s of asian folks eat it daily. I think I rather eat sushi that is deadly. \n\n\n\n\nFair dinkum Sushi you make me laugh. \nOne day I have to visit the States just to buy you a beer.",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "human",
"value": " o psh fried is semi good. but the best is in taiwan yup taiwan's specialty and it really doesn't smell. i have some pics of it. but the best is probably the spiciest things youll ever eat. Its the tofu (not fried) in this really hot hot hot hot soup. and can be put in with duck's blood. its sooo good.",
"loss": true,
"prefix": "masteraznchefjr:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Substitute for sage",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK here is the recipe I am cooking for dinner tonight. I do not have sage and don't want to spend the money on it. What can I use in it's place?\n\nCUBE STEAK DIJON\n\n2 12-ounce cube steaks\n2 tablespoons (1/4 stick) butter\n\n1/3 cup finely chopped shallots\n1 teaspoon dried rubbed sage\n1/3 cup dry vermouth\n1/2 cup whipping cream or half and half\n2 tablespoons whole grain Dijonmustard\n\n\n\nSprinkle steaks with salt and pepper. Melt1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks insingle layer and cook until browned, turning once, about 3 minutes per side.Transfer to work surface; cut each steak in half.\n\nMelt 1 tablespoon butter in same skilletover medium-high heat. Add shallots and sage; sauté until soft, about 30seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir incream and mustard. Reduce heat to medium-low; simmer until slightly thickened,about 1 minute. Season with salt and pepper. Divide steaks among plates, spoonsauce over, and serve.",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I would use thyme or maggioram... I am not a big fan of sage personally, I would prefer this way in any case!!\n\nLicia",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " OK, this may sound whacked but what about poultry seasoning? Isn't there sage in that? Failing that I would try maybe a little thyme?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Thanks Licia. I love thyme so I think that would be a great sub",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I vote for thyme. Want me to bring some over around dinner time?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " the meal should be fine nomatter which herb you choose to season it with, geebs. meat is amazingly receptive to herbs.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " My door is always open Andy!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\tmeat is amazingly receptive to herbs.\n\n\n\nAs am I",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy door is always open Andy!\n\t\t\n\n\n \n\nAs am I \n\nsorry I am so so so sorry",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " I'd go the thyme and marjoram route. I like sage all right, but with this dish, I actually think you'll prefer the other herbs. I think I'd want a bit of garlic, too. \nBut then, I am the proud owner of a 5 lb. bag of garlic, so I'm putting it in just about everything lately!",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " thyme or marjoram",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " Living in the south west where sage brush is more sacred then gold you all should be ashamed of your self! How can you replace sage? there is no herb like it! Fresh sage should be in almost every meal! My feeling is this (and I know I might offend some) If you dish calls for a spice that is distinct in flavor and cannot be replaced then make another dish...Just me I guess..\n\nTater Tot",
"loss": true,
"prefix": "Tater Tot:"
},
{
"from": "human",
"value": " I'm thinking tarragon - but I think just about anything would be ok.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Tater Tot said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy feeling is this (and I know I might offend some) If you dish calls for a spice that is distinct in flavor and cannot be replaced then make another dish...Just me I guess..\n\nTater Tot\n\t\t\n\n\n \nI agree with you that sage is really unique and if it's sage's unique qualities that inform a dish that it cannot be adequately subbed for. \n\nBUT ... IMO it applies more to people looking, for example, for a sub for marsala in chicken marsala and not to this situation.\n\nHere, the sage is not the raison d’être for the dish. It's not even the main flavor, but rather complementary. In cases like these, IMO it's perfectly ok to sub.\n\nI'd use thyme.\n\nP.S. Tater Tots make my life worth living",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I'd go with the thyme. Yes, both sage and thyme are major ingredients of \"poultry seasoning\", and even in commercial packaged chicken soups both are in there somewhere. Oh, dear, I couldn't live without sage. Turkey stuffing. Tourtiere. Any poultry dish, or fish, or pork ... But I chime in with the thyme group. \n\nDon't go with tarragon (sorry if I'm stepping on toes here) unless you like licorice. Of all the licorice-flavor herbs (and they are abundant), it is the mildest, so the easiest to experiment with. I love it, but don't go there if you don't like that flavor (and most of my friends don't, so my beautiful plant gets prettier by the year, mostly un-used!).\n\nSometimes if you don't like something, or don't want to buy it, the best option is to just leave it out and not try to substitute.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " I can't believe I never came back to this post to give you all an update. It turns out that I did not have any thyme, but I did have sage. I must have bought it a long time ago for a recipe and forgotten all about it. Sage is not an herb I have had much experience with so when looking at this recipe I could not even picture the flavor.\n\nWell even though the sage I had was quite old, it was still in very good condition. It smelled great when I took a pinch out. It worked very well in this recipe. Thyme would have worked well also as would many other herbs, but I am glad I used the sage. This recipe was a big hit with my wife. She thought it looked so fancy and had a great taste. I loved that it was inexpensive and took very little time and effort to cook",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Well GB you are not the only one, there always seems to be one thing or another, that we KNEW we had somewhere but indeed it has been long gone, or that we dig out which we totally forgot we had, and not to mention those fuzzy green monsters at the bottom of the fridge... I think it is one universal issue we ought to pay more attention to but somehow escapes us...\n\nMAINTAIN A DECENT INVENTORY OF YOUR CUPBOARD, FRIDGE AND FREEZER!!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " A couple more....italian seasoning or savory.\n\nAlso I'm wondering the results of the dish if you left it out, since was just a small amount.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Since it was such a small amount Raine, I actually used more than it called for. It would have been fine without any herbs, but it sure did add a nice additional flavor.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is bocconcini?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anyone tell me what bocconcini is? I have a recipe that lists this as an ingredient and haven' a clue. Also, since I doubt that I'll find it, can you suggest a substitute?\n\nThanks",
"loss": false,
"prefix": "lyndalou:"
},
{
"from": "gpt",
"value": " Bocconccini are a medium sized ball of water-packed mozzarella. If you need to substitute it use fresh mozzarella, not the shredded kind and not the slices, but the kind wrapped in plastic in one big chunk.\n\nThe Bocconccini is roughly golf-ball size - I'll have to go look up the smaller ones - begins with a \"c\" though.\n\nEdited to add Ciliegini are the cherry size balls. [size=-1]\n[/size]",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " It's a little ball of fresh mozarella cheese. About the size of a walnut (maybe a bit smaller).\n\nDeli section packed in water.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " The deli I work in usually has tennis ball sized and walnut sized fresh mozzarella in water. Some is prepacked and some can be bought in whatever amount yuou want.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " they're different than the other mozzarella. they have a different texture, i think because of the moisture content, (they don't have much of a bite to them) and are bright white in color. the taste is milky and less salty.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Bocconcini really means \"bite size\" or \"morsels\". As the others pointed out there ARE mozzarellas called bocconcini because they are made in smaller balls. (the fresh mozzarella come in several different sizes and shapes) So actually any bite sized food can be called \"bocconcini\", not just mozzarella!!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " As you can see lyndalou we are all on the same page about what it is! lol You might be surprised to find them - look in, obviously, the cheese section and most of the time they can be found in a round plastic container or a rectangular one. The size your recipe calls for usually has 4 balls to a container.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Thank you all. Another word to add to my vocabulary. They could have said \"small balls of mozzarella\", don't you think? lol",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "human",
"value": " A friend of mine makes little appetisers with half a baby bocconcini a basil leaf and a tom thumb tomato on a toothpick/skewer.",
"loss": true,
"prefix": "mrsmac:"
},
{
"from": "gpt",
"value": " lyndalou said:\n\t\t\t\n\t\t\n\n\n\t\t\tThank you all. Another word to add to my vocabulary. They could have said \"small balls of mozzarella\", don't you think? lol\n\t\t\n\n\n \nAhh .... but would your guests/family be as impressed by being served small mozzarella balls as being served \"bocconcini\"?",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Michael, you are so right. I like the way you think.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "gpt",
"value": " i saw that recipe on the food channel in a fondu show, that looked yummy along with the shrimp one\nhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25975,00.html\nEasy Entertaining with Michael Chiarello",
"loss": true,
"prefix": "letscook:"
},
{
"from": "human",
"value": " I know I ariived late for the bocconcini party, but I couldn't resist.\n\nBocconcini\n\n\n\n\n\n Bocconcini is one of the few cheeses that masterfully play a supporting role to other flavors. It's especially popular accompanied by fresh vegetables.\n\n\n\nThis cheese is perfectly described by its Italian name: \"small mouthfulls\". It's mild and refreshing, with a smooth resilient texture, about the size, shape and colour of a hardboiled egg. It's delicious. Part of the semi-soft cheese category, Bocconcini should be a white and rindless unripened cheese with a firm elastic body, packed in light brine which stops further ripening.\n\nGood alternatives to Bocconcini for your recipes include any of the stretched curd pasta filata cheeses such as Scamorza, Mozzarella, Fior di Latte, Cacciotta, or Trecce, a larger cheese woven into a braid and the most similar to Bocconcini\n\n\n",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Thanks Mish, nice picture. Wish I could do that, but I am not a computer person, really. Can't do anything much with the thing.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "human",
"value": " You're welcome, lindalou.\n\nMaybe this will help re copy & paste:\n\n\nTo copy - Left click on your mouse, draw across and highlight the stuff you want to copy, Right click and select copy. \n\nTo paste - Right click again and select paste. You can save recipes to your notepad and save them to your hardrive, or paste text into messages like these.\n\nGive it a try & let me know if I can help some more.\n\nThe thing I can't figure out is:\n\nWhen a blue word (muffin, for example) appears in text & when you click on the word (rather than an http address), it takes you to the document. Anyone know how to do this? Thanks in advance.",
"loss": true,
"prefix": "mish:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What can you make with these ingredients?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have:\n\nchicken legs\ncream of chicken and mushroom soup\npotatoes\nan onion\nrice\na crockpot\n\nWhat can I make with these ingredients? I was thinking of something like chicken and potato soup or risotto but I have never made these before.",
"loss": false,
"prefix": "Anau:"
},
{
"from": "gpt",
"value": " How bout you fry the chicken, put in a slow cooker or in the oven, cover with a mixture of mushroom soup, sour cream, parmesean...cook till chicken is done, give it an hour....serve with mashed potatoes, or rice......its a thought",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " oh sorry, I meant all I have is the crock pot to cook with (and a microwave).",
"loss": true,
"prefix": "Anau:"
},
{
"from": "gpt",
"value": " You can cook the potatos in the microwave.\n\nPut the can of mushroom soup, chicken legs, cup up onion, and rice in the crock pot. Cook until done.\n\nThat Is what I would do.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " \"Idiot Proof Chicken\"\n\nI know... it's a silly name for it... but I am not the one who named it and I have had it in my hand-written collection since 1980...\n\n1 onion, Saute in a bit of oil till transparent, place in bottom of casserole and mix it in with:\n1 cup white long grain rice, \n1 can cream of mushroom soup,\n1 can water,\n1/2 cup sour cream.\n\nPlace chicken pieces on top ( skinned if you like)\n\nBake covered, one hour at 350 F. If you need to use the crockpot, then the time would vary...\n\nServes 4.\n\nYou can serve it with baked or mashed potatoes ... although the rice is usually enough carbs...",
"loss": true,
"prefix": "Charlotte:"
},
{
"from": "gpt",
"value": " Microwave the thinly sliced onions with a tbl of oil until onions are soft. S&P the chicken legs and put in the crockpot with the soup, onions and rice. I can't tell you about timing...you'll just have to check it. \nOr...Prepare as above, but leave the rice out. Cube the potatoes and steam in the microwave, then drain and mash. To serve, spoon some of the sauce over the potatoes. If you have a can of corn, peas or green beans, heat in nuke with a pinch of salt, pinch of sugar, and a couple pats of butter.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " all of these recipes sound good. Do you think I would need to add extra water for the rice to absorb?",
"loss": true,
"prefix": "Anau:"
},
{
"from": "gpt",
"value": " Brown the chicken and then put it all in the crock pot with a little water mixed with the soups.Add the rice or cook it on the side and serve the chicken and sauce over the rice.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " i'd make comfort food. chicken, taters and a mushroom soup gravy.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Great idea luvs, but i think i'll just have the taters and mushroom soup gravy.",
"loss": true,
"prefix": "tweedee:"
},
{
"from": "human",
"value": " Try throwing in a tiny pinch of Tarragon if you have some.",
"loss": true,
"prefix": "Cyberchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Leftovers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What do you do with them?\n\nToday I had leftover Italian seasoned grilled chicken and grilled vegies (mushrooms, sweet onions and red sweet peppers). I started a skillet of Chicken Flavor Rice a Roni, added the vegies, chicken and some fresh broccoli florets, and it's now simmering and smelling delicious.",
"loss": false,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " i like to add leftover meat to soup. i like meatballs for sandwiches. same for meatloaf. i like macaroni and cheese with milk or cream added and reheated. black beans become soup.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Paul gets most of the leftovers for lunch.\nHis friends get tuna sandwiches, he gets lamb and Greek salad. \nI get rid of the leftovers and come out looking like a wonderful wife!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Hubby takes them for lunch & if he forgets or I have enough, I take them to my grandma. On occasion we have them later in the week for supper.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Most of our leftovers are intentional to make another meal. Sometimes, when there's a little leftover meat, it goes into a sandwich the next day for lunch. Today's lunch was a sandwich made with some of yesterday's grilled sirloin strip.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Leftovers usually work most admerably with:\n\nPasta\nrice\ncous-cous\nas cottage pie\nor as a traditional meat pie\n\nbut then my family never had any problem with leftovers. If it was good once it was good again and then again. I almost never had a leftover problem. They just got eaten.",
"loss": true,
"prefix": "gduncann:"
},
{
"from": "human",
"value": " Re leftovers:\n\nAdd to pasta, couscous, rice, casseroles, sammiches, salads, won tons, egg rolls, pizza...or freeze & use for another dish.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " I'm firmly in the \"leftovers on purpose\" camp. There are two of us, and I learned to cook for six, and pretty much still do. Hubby likes to just scarf them up as is for days on end if necessary, so I have to let him know when I have specific plans for the leftovers (for example, a grilled tenderloin with a marsala/mushroom sauce becomes a stroganof becomes a soup. If I didn't warn him the leftovers would be gone when I needed them. I find Barilla pasta the best for leftovers. It seems to keep its texture better when reheated.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " i will take almost any leftover meats, such as grilled chicken or even hamburgers, and add it to a pot of tomato sauce or red wine/stock/herbs and simmer it until it falls apart.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " We will usually eat most of the meal, unless I deliberately cook double portions to freeze half. If there is anything left over, it's usually very little, so the dogs get any meat left and the rest goes in the trash. After big meals (Christmas dinner, entertaining etc., ) then I often make vegetable soup out of any leftover veggies, and curries/casseroles/soups out of large amounts of leftover meat (much to the dogs disappointment).\n\nPaint.",
"loss": true,
"prefix": "Paint:"
},
{
"from": "human",
"value": " leftovers\n\nmy leftovers end up becoming my Friday night's meal. i add raw cut up veggies and dip and some times i make potato skins and my hubby sit down and watch a movie or we turn on the xbox and play games and munch.",
"loss": true,
"prefix": "frankiecb:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Roasted Garlic?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm new and not sure I'm asking in the right thread. I would like to know where the best place for buying roasted garlic is. I live in Texas, outside of Houston. I found some organic roasted garlic at whole foods market, but it's not very close to me. Any suggestions?",
"loss": false,
"prefix": "TexCin:"
},
{
"from": "gpt",
"value": " TexCin:\n\nWelcome to the DC Forum, you'll like it here.\n\nHave you considered roasting your own garlic? It's really easy.\n\nPreheat your oven to 350 F.\n\nCut the top 1/4 off a whole bulb of garlic, exposing the tops of the cloves.\n\nSprinkle salt, pepper and olive oil onto the cut surface.\n\nWrap in foil and bake on a cookie sheet for about an hour.\n\nCool just enough to handle and squeeze out the soft, roasted cloves into a container.\n\nAs an alternative, break up the bulb into individual cloves and scatter them on a cookie sheet and bake until softened. Cool, peel and store or use as desired.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " TexCin, processed \"jared\" roasted garlic isn't worth it. Some of the flavor is lossed in the processing, and you're paying for the processing, the little jar it comes in, shipping, grocer's markup, etc. \n\nFollow Andy's instructions and you will have a better tasting batch of roast garlic at a fraction of the cost of the \"canned\" stuff.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Here's the baker I recommend:\n\n\n\n\n\n\nYou slice the top and bottom of the garlic head, removethe dry peel, and drizzle with oil. Then, either you can bake\nit in the oven, as was suggested, or you can pop it in the \nmicrowave for about 2-3 minutes. That's it!\nI just got mine recently from The White Whale and adore it! A favorite quick treat is to put the roasted garlic in the food processor with some softened butter and then spread generously on a fresh french baguette.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Ya'll are just wonderful. DUH! Never thought of doing it myself! Ok, if I want to mince it, when should you do that, while it's hot or wait til it's cooled? I like that cute little garlic baker! We love to use minced roasted garlic with olive oil and fresh parmesan cheese as a dipping oil for ciabotta bread. Thanks so much for answering so quickly.",
"loss": true,
"prefix": "TexCin:"
},
{
"from": "gpt",
"value": " I'd mince it after it's roasted.\n\nSometimes when you roast garlic, it gets really soft and you can mash it like a banana.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tyou can mash it like a banana.\n\t\t\n\n\n\nand then you smoosh it into your mashed potatoes!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Texcin, BEWARE, if you love garlic, you'll become addicted to this and won't be able to tolerate stuff like premade \"garlic bread\" from grocery stores.",
"loss": true,
"prefix": "htc:"
},
{
"from": "human",
"value": " Ya'll are making me drool!",
"loss": true,
"prefix": "TexCin:"
},
{
"from": "gpt",
"value": " Jkath, I have one of those garlic bakers, and I didn't much care for it. Perhaps I didn't use it correctly.\nI just use the foil method...cut the top of the head of garlic, drizzle a little olive oil in it, and roast in oven or on grill.\nWhat I like to do is squeeze the roast cloves into my little food processor with a little olive oil. That makes it easier to spread. \nThe flavor is so sweet and mild...we just love it using it for all sorts of things.\n In fact, I just bought a 3 lb. bag of nice garlic at Sam's last weekend. I figured with all the tomatoes, peppers and basil I have coming on right now, it won't go to waste.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " garlic party at Constance's!!!!! don't anyone bring mouthwash.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tgarlic party at Constance's!!!!! don't anyone bring mouthwash.\n\t\t\n",
"loss": true,
"prefix": "TexCin:"
},
{
"from": "human",
"value": " Hehehe! \nIf we all eat it, we won't mind, Mudbug! By the way, y'all can call me Connie if you like.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Another way to roast garlic is by the 'comfit' method; a little more work, but you get a chance to infuse more flavors - and end up with some great olive oil!\n\nFor this, the garlic cloves have to be peeled and left whole (I confess to buying a good brand of the sort already peeled in jars!). Butter a shallow casserole dish (a small oval gratin dish works great), put the garlic cloves in, add salt and pepper, and a few sprigs of fresh thyme; cover with olive oil. Bake in a 325 oven, covered with foil, for about an hour - til the cloves are butter-soft. Cooking this way will not give you the 'golden brown' look that roasting garlic in its 'shell' will give; the cloves will be white, but completely soft. If you want a little brown, take the foil off and let them roast a little longer.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " marmalady, that sounds great. I use too much garlic and olive oil, so I'm loving the sound of that.",
"loss": true,
"prefix": "Ekim:"
},
{
"from": "gpt",
"value": " Ekim said:\n\t\t\t\n\t\t\n\n\n\t\t\tmarmalady, that sounds great. I use too much garlic and olive oil, so I'm loving the sound of that.\n\t\t\n\n\n \nMy dear, one can never use too much garlic and olive oil!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " About once a month, we do an Italian Pasta Bar at the country club I work at. I'm the lucky person that gets to work it. Basically, it's like an omellette bar, just Italian goodies with pasta and sauces that I saute together. There is also an Italian buffet.\n\nAbout 6 weeks ago, we were doing one of these, when one of the waitstaff came up and told me she had just received a complaint from a lady, that I was using to much garlic, they could smell it, and were allergic to it. The waittress, my chef, and I, all agreed, that there really wasn't much we could do, as this was an ITALIAN buffet, and EVERYTHING has garlic in it.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " What did she expect, for goodness sake??!!\n\nHonestly, some people would complain if you hung'em with a new rope.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Unfortunately I am surrounded by people who either claim to be allergic to garlic or dislike it (GF and DH and MIL) so when I want it I have to cook it when DH is traveling and even then sometimes he complains that he can smell it when he comes home.\n\nDivorce is not an option (though it has been considered for this very reason) besides not willing to divorce my dear friend!\n\nOne solution is to roast it on the BBQ! No smell in the house and with the foil method it works wonderfully!\n\nI cannot imagine anybody being allergic to garlic!",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "gpt",
"value": " My chef laughed when I told him what had happened. \n\nSince I work at a country club, not a regular restaurant, things are a bit different. We can't really tell the members \"no\", unless we are truly out-of-stock on something, and Lord help us if that happens. We have one lady that \"thinks\" she's allergic to all seasonings. A couple weeks ago, I had an order come back for a Creme Brulee, split onto two plates. Not possible! It would ruin the dessert. I gave them two spoons instead. We also have one or two waitresses that just don't get a couple things. One of them is notorious for ordering things that either we don't have, or would have to make \"on the fly\", and she usually does this during the peak of the dinner rush. A couple days ago, she ordered a couple omellettes during the dinner rush. She's also known for ordering Bearnaise sauce during the peak of business (without checking that we have any, and it takes a little bit to make).",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freezing pre made dinners",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello all I am new here and have a question about freezing pre made dinners. I have a surgery coming up on Friday, and I am making and freezing as many dinners as I can. ( I am the only one that can find the stove ).I am unsure on certain things like homemade mac & cheese and baked ziti. I have already made stuffed shells I know I can freeze those, and I am doing stuffed cabbage. Any help on the mac & cheese and Ziti would be great, and any other ideas for meals would be appreciated Thanks and have a great day. Kelly",
"loss": false,
"prefix": "kelly:"
},
{
"from": "gpt",
"value": " see here for the mac and cheese...I dont know about Ziti cuz I just dont know what it is ....hope this helps...welcome to the boards btw....\n\nhttp://www.discusscooking.com/forums/showthread.php?t=14437&highlight=freezing+cheese",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " kelly:\n\nWelcome to DC. You're going to like it here.\n\nSorry to hear about your upcoming surgery. I'm sure all will go well.\n\nYou should have no problem freezing the baked ziti. If the mac and cheese is the baked variety, that should freeze well too. Stove top mac and cheese could suffer a little in texture but will still taste great.\n\nChili freezes well as do most soups. Also stew and lasagna. \n\nYou could make a batch of tomato sauce and freeze that. Of course, someone would have to find the stove to cook some pasta.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Thanks so much I'm off to the kitchen now.",
"loss": true,
"prefix": "kelly:"
},
{
"from": "human",
"value": " split pea soup \n\n\n\n\n\n 2 cups green split peas\n8 cups liquid. I used 4 cups chicken broth\nand 4 cups water but, feel free to use what ya want.\n1 pound bacon, most of the fat removed\n2 carrots, diced small\n1 large onion diced small\n3 pieces of celery (including leaves) diced small\nsalt and pepper to taste\n\n\n\n Directions:\n Remove fat from one pound bacon, dice in small chunks. Fry.\n\nRemove all but a tablespoon of grease.\nwash peas.\nPut everything in to a large pot.\nBring to a boil and then reduce heat and simmer for an hour or until peas are soft. Stir often. I always kind of squish my peas and veggies. Yummy! You can add more veggies or leave some out. It's all up to you.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " pdswife Pea soup\n\n Thanks so much for the recipe it sounds great (comfort food) I love pea soup, and it just so happens that the rest of the gang does too, except my 8 yr old that will be her mac and cheese day. Thanks again pds have a great day. Kelly",
"loss": true,
"prefix": "kelly:"
},
{
"from": "human",
"value": " I like potatoes in my split pea soup, too, pds. \n\nKelly, you might also stock up on a few convenience foods. Campbell's Chunky Soups has some delicious flavors that are great for lunch, and are a lot healthier than a lunchmeat sandwich! Should be easier on your tummy after surgery, too. \nKraft Easy Mac takes 3 minutes in the nuke, and tastes pretty darned good. Sometimes I add half a can of tuna to it. (feed the rest to the cat.)\nI have frozen just about every kind of leftover, including cooked spaghetti. The only thing I haven't been satisfied with is beef stew...the gravy suffers in texture and the potatoes get a little mushy.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Welcome to DC, kelly! I've frozen ziti many times without a problem. I just make sure to cook the pasta to less than al dente (about 5 minutes, tops, if water is boiling), assemble the pan, top with cheese and then freeze--I don't bake it first. \n\nGood luck with your surgery!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " kelly said:\n\t\t\t\n\t\t\n\n\n Thanks so much for the recipe it sounds great (comfort food) I love pea soup, and it just so happens that the rest of the gang does too, except my 8 yr old that will be her mac and cheese day. Thanks again pds have a great day. Kelly\n\n\n\n\nYou're very welcome Kelly!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Thank you PA BAKER\n\nThanks PA BAKER. I believe I saw your picture while bopping around the site, and I think you have the nice round baby belly. ( forgive me if im wrong ).If it is you congratulations. Ok then thanks for the ziti tips I am doing ziti tomorrow that is the last cooking day before I am off to surgery It's only a one day thing but 3 weeks of doing nothing . Life is throwing me a lemon and I plan on makin lemonade.",
"loss": true,
"prefix": "kelly:"
},
{
"from": "human",
"value": " Best of luck on your surgery Kelly! I'll be praying for you! Enjoy your time off afterwards too....time off doesn't come around real often in life!",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "gpt",
"value": " Good luck with your surgery.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "human",
"value": " hey kelly,\n\ni just wanted to wish you luck on your surgery. \n\ntake care.",
"loss": true,
"prefix": "bluespanishsky:"
},
{
"from": "gpt",
"value": " Thank You Everyone\n\nThank you all for your well wishes It has really touched me. \nI will let you all know Monday how things went. ( I will sneak on for a bit ) and let you know how successful at least a couple of the meals went. again Thanks Kelly",
"loss": true,
"prefix": "kelly:"
},
{
"from": "human",
"value": " Load up on movies and baby yourself! Don't do like I did after my hysterectomy and think you have to tend to chores. I ended up with an incisional hernia from lifting clothes baskets and going up and down the basement steps...had to go back and get it fixed.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I have already set up all my netflix movies all lined up, and have my drawing pad and color pencils ready to go. I am not allowed to bend, twist, reach or lift more than 5 lbs YUCK. and sponge baths only :x for 3 weeks I think.",
"loss": true,
"prefix": "kelly:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Keeping guacamole in fridge?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Guacamole never seems to keep in the fridge. We've tried to leave the seeds in the container, lime / lemon juice, etc.\n\nhomemade or bought is there a way to keep it fresh for at least a couple days?",
"loss": false,
"prefix": "LKJR:"
},
{
"from": "gpt",
"value": " Guacamole never lasts long. The best thing you can do is keep as much air away from it as you can. Put it in a container and place a sheet of plastic wrap directly on the guacamole. Keeping the pit in the guacamole does work, sort of, but only where the pit is touching the guac since no air is getting to it.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Yes, what GB said - I place my guacamole in a fairly shallow bowl and place the plastic wrap directly on top of it pressing down to make sure the entire surface is protected by the plastic wrap.\n\nIt also helps to add maybe a tad more lime juice - that will help also. I've never left the pits in - didn't seem to work. You are not going to get but about 2 days out of though - it will start separating and getting watery.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Is home-made different than commercial? We portion our commercial brand into serving portions and freeze them. Microwave for only about 30 seconds...and they are great. You might try a little..doesn't sound like you would lose anything but a little more quacamole! lol",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "human",
"value": " Thanks guys, and btw \n\nHomemade = Goooood Stuff, and none of the preservatives and whatever else ends up in there from the mass production",
"loss": true,
"prefix": "LKJR:"
},
{
"from": "gpt",
"value": " We used to use a little bit of 'Fruit Fresh', the citric acid used for preserving and canning. Works pretty good.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " leftover guacamole? huh? lol. yup the best ways are already listed. Pesto freezes ok for a short while. Does guacamole? anyone know?",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " I try to make up just what we need. If there is any left, I just treat myself to it.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " what about those vaccum sealing canisters? anyone tried saving this stuff in those? should be able to get one off ebay cheap enough.",
"loss": true,
"prefix": "LKJR:"
},
{
"from": "gpt",
"value": " Yes I have used those for gauc and they work very well, but no better than putting the plastic wrap directly on it. Vacuum sealers are great to have in the kitchen though!",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " buying a vacuum sealer on ebay? I've never thought of that. DH is on ebay all the time. Maybe he will find me one.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Gaucamole usually doesn't last long enough in our house to require saving. But when it does, the plastic wrap directly touching the surface is the best was to preserve it, as was stated by everyone else. I'm afraid that when you make it, you'd better be willing to eat it very soon. And remember, guacamole isn't just for dipping. You can put a spoonful on top of your chili, in your burrito, on top of Spanish Rice, in your taco, on your burgers, on your taco salads, etc. It's also great on tamales, and enchiladas. Why I've even been known to eat some off of my index finger, very tasty. \n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Also, just because it's a little discolored doesn't mean it's spoiled. It's just ugly.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tAlso, just because it's a little discolored doesn't mean it's spoiled. It's just ugly.\n\t\t\n\n\nAnd you can't see what it looks like when it is in your mouth",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " great in an omlette too!",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " If you ask me guacamole is ugly to begin with, so what's a little bit more. \n I use Ziploc bags for leftovers, squeeze all the air out and seal it. Works well. A drop or two of extra lime juice as it was already pointed out sure helps.",
"loss": true,
"prefix": "CharlieD:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Popcorn Question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love popcorn. I have one of those air poppers that I usually use. I bought a bag of kernels from the grocery store (don't know what brand). It doesn't pop up pretty like the stuff at the movie theatres. Does anyone know why? I've tried doing this on the stove w/ oil and same results. I bought a jar of prepopped carmel corn from costco and those kernels are HUGE. What's the difference & how can I know I'm buying the stuff that will make the big kernels? Could my popcorn be stale??\n\nThanks!",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " htc, i love popcorn, and have found many different type. My favorite is one I got at cost plus, it's a red kernel and when popped is just so tasty it needs only a tiny bit of salt, BUT the kernels are small..The type your looking for I'm not sure of, but I do keep my popcorn in a tightly sealed jar in the refrigerato..I hope someone else knows which one your looking for. I never by those ones that go in the microwave, but my kids do and the kernels in those are a lot bigger than mine.\n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " I once read somewhere that if they dont pop well they may be too dry.Try taking some kernels and sprinkle with a few drops of water in a ziploc roll them around wait a day or so the try popping, let me know how it turns out.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "gpt",
"value": " Hi jcmpgrew, I sort of remember reading that as popcorn ages its kernel cracks letting out the water. Rehydrating it might work but seems more likely that the cracks would let out the steam as readily as they let it out, and the kernel would not pop.\n\nBut it would be an interesting experiment to try.\n\nPersonally, have to admit I like the grannies, particularly those that are just a bit popped. \n\nBut I believe the problem with htc's kernels is that they were just old.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tPersonally, have to admit I like the grannies, particularly those that are just a bit popped.\n\t\t\n\n\n\nTook me a second to figure out what you meant by grannies! hehe We refer to them as \"old maids\". hehe Makes perfect sense now!",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "gpt",
"value": " I'm with Aunt Dot -- probably was old when you bought it. I broke a tooth recently so haven't been able to eat popcorn for ages, and I love it so! I personally simply buy Orvilles -- beautiful all the time, with fewer \"old maids\". I didn't care for the air popper. Not so much that I missed the oil per se, but that the salt wouldn't stick to the popcorn, and I'm a devoted salt-a-holic. Without salt it's just packing material, IMO.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Oh, my favorite snack. Something Mom used to make for us in a huge paper grocery bag, especially for when we were going to the drive-in movies. Just a huge pot of popcorn, tossed with fritos, cheetos, potato chips. Lots of salt. Yumm, yumm. We were allowed very little junk food, and that was usually plain potato chips. So getting those fritos and cheetos and maybe barbecue flavor chips was such a treat. We'd sprawl in the back of the station wagon, and Mom & Dad would hope like heck we'd fall asleep after the first feature so they could enjoy the more \"adult\" feature later (not porn, folks, just stuff like The Pink Panter and The Cardinal, which they'd prefer we slept through after seeing \"Beach Blanket Bingo.\" Oh, don't forget the huge thermos full of kool-aid!",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " pop corn\n\nA popcorn kernel is actually a seed. Like other seeds, inside it has a tiny plant embryo (a life form in its earliest phase). The embryo is surrounded by soft, starchy material that would give the embryo energy for growing into a plant. A hard, glossy shell protects the outside of the seed.\n\nThe soft, starchy material holds some water. When the kernel is heated to a high heat (400 degrees F), the water inside the kernel turns into steam. The pressure from the steam causes the kernel to explode. The soft starch inside bursts out at about 40 times its original size, turning the kernel inside out. This creates the fluffy white area of a popped kernel.\n\nThe ideal popcorn kernel contains about 14 percent moisture. If the popcorn is much drier, it will not pop. Popcorn kernels should be kept in a tightly sealed jar so that they will not dry out.\n\nRange-Top Popping\nTo pop popcorn on a range-top, assemble the following:\n\na 3- to 4-quart pan with a loose lid that allows steam to escape\nat least enough popcorn to cover the bottom of the pan, one kernel deep\n1/3 cup of oil for every cup of kernels (Don't use butter!)\nHeat the oil to 400 - 460 degrees Fahrenheit (if the oil smokes, it is too hot). Test the oil on a couple of kernels. When they pop, add the rest of the popcorn, cover the pan and shake to evenly spread the oil. When the popping begins to slow, remove the pan from the stove-top. The heated oil will still pop the remaining kernels. \n\nSalting\nPre-salting kernels toughens popcorn. So, salt the popcorn after it has been popped -- or skip salt altogether and add salt-free spices. \nSo what's the best way to store popcorn? Airtight containers -- plastic or glass -- are your best bet to avoid moisture loss, especially when stored in a cool place like a cupboard. Avoid the refrigerator. Some say the cold storage makes the popcorn taste better, but many refrigerators contain little moisture and can dry out kernels.*\n\nThe ToT\n\n(* taken from internet sources)",
"loss": true,
"prefix": "Tater Tot:"
},
{
"from": "human",
"value": " Thanks! I will toss out my old stuff and try again.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " My ma always kept her popcorn in the freezer, never made much sense to me but now that I read the above it rather does....freeze the moisture, it aint gonna go no where....",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " Something else to think about, is that the big movie theater chains, or at least their suppliers, have more buying power than the average public. As a result, the bigger, better, popcorn makes it way into the movie theaters, instead of into supermarkets. As a result, the popcorn you get at the movies is bigger and better than what you get at home.\n\nBasically, it could be the same reason why you find that the bigger and better products go to restaurants, instead of grocery stores.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Green tomato and apple chutney",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've got loads of green tomatoes left on the plants and I want to cut down the plants to throw the plants onto the compost, so I have decided to make a batch of chutney. Here's my recipe. If you haVe loads more fruit, then just scale up the recipe - I'll be using 6 lbs of tomatoes, 6 lbs apples etc.\n\n2 lb green tomatoes, skinned, de-seeded and chopped\n2 lb cooking apples, cored and chopped(leave skin on)\n1 lb onions, peeled AND finely chopeed\n4 oz sultanas\n4 oz raisins\n0.6 oz ground ginger\n12 oz dark brown sugar\n1 tablespoon dry English mustard powder\n1 teaspoon salt\n1 pint vinegar- either wine or malt\n\nPrepare the tomatoes, Apples and onions, Place in saucepan with all the dry inredients and the vinegAr. Gently bring to the boil stirring until all the sugar is dissolved. Simmer gently for about 2 hours, stirring from time to time. When cooked put into clean, warmed jars and cover with vinegar-proof tops. Store in a cool, dark place.",
"loss": false,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " I like your recipe, Ishbel. It seems like a great idea to use the last of your tomato crop. I was planning to make a peach chutney, but I think I'll try yours first...Sandyj",
"loss": true,
"prefix": "Sandyj:"
},
{
"from": "human",
"value": " If yo still have some green tomatoes left after the chutney, consider making fried green tomatoes or green tomato pickles.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I made the chutney this evening (silly woman that I am to choose such a hot and humid evening to make chutney!)\n\nGot 8 lb jars out of the crop - and there are more tomatoes STILL to be used.",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Restaurants",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Since Katrina has hit New Orleans has anyone heard anything about Emeril's restaurant ?",
"loss": false,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " My dh and I were talking about that the other night and wondered. I haven't heard anything.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " i haven't heard anything on it either",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " I even tried doing a \"search\" on it...couldn't find a thing.",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "human",
"value": " Here is the status of Emeril's restaurants from his website.\n\nUnfortunately, due to Hurricane Katrina, Emeril’s Restaurant, NOLA Restaurant and Emeril’s Delmonico Restaurant are closed indefinitely. Due to conditions in New Orleans, we do not know at this time when the restaurants will be able to be reopened. \n\nhttp://www.emerils.com/",
"loss": true,
"prefix": "SierraCook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lip Balm and more...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was reading the thread about the lip balm recipes and wanted to give some recipes for lip balm and a lot more. I didn't want to post it in the same thread as the lip balm question because there is so much more than lip balm here. Sorry about the long post, but I hope some of you try these out!\n\nThis is so long it will have to be posted in 2 seperate posts...\n\nGrandma's Oat Scrub \nOat Facial Cleanser Recipe makes 3/4 Cup \n\n1/4 Cup Regular rolled Oats\n1/2 Cup Baking Soda\n\n1) Place oats in a blender or food processor and grind until a fine flour is made \n\n2) Blend in Baking Soda\n\n3) Store in a glass container\n\n4) To use - place a small amount in the palm of your hand add enough water to make a paste. Apply the paste\nto you face and scrub. Rinse with warm water and pat dry.\n\n\n\nDeodorant & Antiperspirant \nNatural Deodorant \nEqual parts of dried lemon peal & lavender\nGrind together in a blender until a very fine powder, and store in a shaker jar \n\nNatural Antiperspirant \nEqual parts of dried lemon peal & dried sage\nGrind together in a blender until a very fine powder and store in a shaker jar \n\nNatural Deodorant/antiperspirant\nEqual parts of dried lemon peal & lavender & sage\nGrind together in a blender until a very fine powder and store in a shaker jar\n\n\n\n\n\nHair Rinses \nTo give hair shine\n4 Tabs Apple Cider Vinegar\n1 Cup Warm filtered water\nAfter shampooing hair combine vinegar & water and pour over hair, massage in, rinse with warm water, dry & style as usual \n\n\nFor Blonds & to lighten hair color:\n2 Tabs Apple Cider Vinegar\n1 Tabs Fresh Lemon\n1 Cup Warm filtered water\nAfter shampooing hair combine ingredients and pour over hair, massage in, rinse with warm water, dry & style as usual\n\nOR\n11/4 Cups Calendula\n1 Cup Filtered water\nPlace calendula in a heat safe bowl. Bring the water to a boil and pour over the calendula. Allow to steep for 20-30 minutes. Strain.After shampooing hair pour solution over hair, massage in, rinse with warm water, dry & style as usual. \n\n\nFor Brunettes\n1 Cup Black walnut shells\n2 Cups Filtered water\nIn a saucepan combine water and black walnut hulls bring to a boil then reduce heat and simmer for 20 minutes. Remove from heat & allow to cool to a comfortable temperature, then strain out the shells & reserve the water. After shampooing hair pour solution over hair, massage in, rinse with warm water, dry & style as usual. \n\n\nHerbal Volumizer\n1/4 Cup Nettles, dired\n1 cup Filtered water\nCombine herbs and water in a pan. Bring to a boil, reduce the heat, and simmer, covered, for 20 - 30 minutes. Remove from heat and let cool, then strain out the nettles and reserve the liquid. After shampooing slowly apply the liquid to your hair. Do not rinse out. Dry & style as usual.\n\nOR\n\n1 Dropper full Nettle tincture (30 drops )\n1 cup Warm filtered water\nAdd the Nettle tincture to the warm water. After shampooing slowly apply the liquid to your hair. Do not rinse out. Dry & style as usual.\n\n\n\n\n\nOatmeal \nOats contain calcium and magnesium and fiber. \n\n1 Cup Rolled oats \n2 Cups Filtered water\n1/4 Cup Whey or lemon juice or vinegar\n1 tsp sea salt\n2 Cups Additional Filtered water\nButter/Cream \n\n\n* If you don’t have a grain roller you can toast the oats in a 350’ oven until they turn light brown, then grind them in a food processor until coarse. Or you can juy rolled or steel cut oats, but be sure to buy the ones in an air tight package (not open bulk bins) to preserve freshness. \n\nSoak oatmeal 8-24 hours. Bring water & salt to boil\nadd soaked oatmeal, reduce heat cook 10” (or so) top with butter or cream.\n\n\n\nColorado Salve \nColorado Salve - Basic \n\nBase, beeswax, cocoa butter or coconut oil, almond oil or olive oil \n\nRecipe 1 Oz beeswax (may need additional for thickening) \n1 1/2 Oz cocoa butter \n1 1/2 Oz almond oil. (3 Tabs + 1 tsp) \n1 cup of strong herbal infusion or decoction. \n\n1) Place wax & infusion in a double boiler.Bring just to a boil an turn down heat to simmer, stirring constantly until water has mostly evaporated. Add the cocoa butter & almond oil and mix briskly to prevent scorching. \n\n2) Add small amounts of beeswax if thicker mixture is needed. \n\n3) Pour mixture into jar and allow to cool. Then cover. \n\n\nShort cut for Salve. \nRecipe: \n1/4 tsp essential oils \n1 Oz beeswax \n1 1/2 Oz cocoa butter \n1 1/2 Oz almond oil. (3 Tabs + 1 tsp) \n\n1) In a double boiler melt together the beeswax, cocoa butter & almond oil. As soon as wax & cocoa butter melts remove from heat and stir in the essential oil. \n\n2) Pour into a jar, allow to cool. Store at room temperature.\n\n\n\n\n\nBase Lotion \nBase Lotion \nAlmond oil, palm oil, apricot kernel oil, sesame oil, cocoa butter. \n\nRecipe 2 Tablespoons Almond oil \n2 Tablespoons palm oil \n2 Tablespoons Apricot kernel oil \n2 Tablespoons sesame oil \n1 Oz cocoa butter \nEssential oils of your choice. \n\n1) In the top of a double boiler melt together all ingredients except for essential oil. \n\n2) Remove from heat and stir until mixture cools and begins to thicken. \n\n3) Add essential oil blend of you choice up to 1 teaspoon. \n\n4) Pour into jar, let cool and store at room temperature.\n\n\n\n\n\nInfused Lotions, Creams & Ointments \nInfused Lotions, creams and ointments. \nOils, herbs of your choice. \n\nRecipe #1 \n1) Measure out the oils to be used in the chosen recipe and warm over very low heat or in the top of a double boiler. \n2) Add 1-3 Tablespoons of herbs and mix in well. \n3) Remove from heat and cover let stand for one week, (or longer) stirring or shaking several times a day. \n4) Strain and continue with above recipes.\n\n\n\n\n\nGrandma’s Hand Cream \nGrandma’s Hand Cream (Lemon hand cream for rough skin) \nAlmond oil, fresh squeezed lemon juice, beeswax, lemon oil. \n\nRecipe \n1 1/2 Oz Almond oil (3 Tbs. + 1 tsp) \n1 1/2 Oz Lemon Juice - strained (3 Tbs. + 1 tsp) \n1 tsp beeswax (1/6 of a 1 Oz bar) \n1/4 tsp Lemon oil. \n\n1) In a double boiler melt together the beeswax and almond oil. \n\n2) Slowly pour in the Lemon juice stirring actively with a spoon. \n\n3) Remove from heat and stir until cream cools and begins to thickens. \n\n4) Add the lemon oil and stir until completely cool. \n\n5) Spoon into a jar and seal.\n\n\n\n\n\nLavender/Rose moisture cream \nLavender/Rose moisture cream \nBeeswax, cocoa butter (or coconut oil), almond oil, Lavender Essential oil, Rose essential oil, and bottled spring water. \n\nRecipe 2 teaspoon Beeswax (about 1/6 of a 1 Oz stick) \n2 teaspoon Cooca butter OR 1 teaspoon coconut oil) \n4 teaspoons Almond oil \n10 drops Lavender oil \n4 drops Rose oil \n3 Tablespoons filtered water. \n\n1) In a double boiler, melt the beeswax, butter and almond oil together until just melted. \n\n2) beating with a wooden spoon (or a hand mixer on low) slowly add the bottled spring water - beating until cools and thickens. When mixture begins to thicken add the Essential oils drop by drop. \n\n3) Spoon into a jar and store at room temperature.\n\n\n\n\n\nCOLD CREAM/ VANISHING CREAM \nCOLD CREAM/ VANISHING CREAM \n1 Oz Jojoba oil \n1 Oz Grapeseed oil \n1/2 - 1 Oz beeswax (1/2 Oz for thinner cream) \n2 Oz filtered water \n1 tsp. Vegetable glycerin \n1 tsp. borax \n10 drops lavender oil (or oil of your choice) \n40 drops Grapefruit seed oil (as a preservative) \n\n1) Melt the beeswax in a double boiler, remover from heat add the remainder of the ingredients. \n\n2) Mix with a hand held mixer until the cream is thick and creamy. \n\n3) Store in a closed container in the refrigerator (6 mos. or so)",
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"value": " Part 2...\n\nFRESH MINT FACIAL MASK \nFRESH MINT FACIAL MASK \n\n10 large peppermint leaves \n2 Tabs filtered or spring water \n1 Tab white cosmetic clay \n\n1) Add the peppermint leaves and water to a blender and mix until green and frothy. Strain. \n\n2) In a small bowl, add mint liquid to the clay and stir until a spreadable paste forms. \n\n3) Spread onto a clean face and throat and let dry. Rinse ith warm water and pat dry. \n\nCosmetic clay is available at your local health food store.\n\n\n\n\n\n\n\nWINTER FACIAL EXFOLIANT \nWINTER LEMON FACIAL EXFOLIANT \n\n1/4 Cup Sea Salt \nFresh squeezed lemon juice. \n\n1) Put the salt into a bowl and add enough lemon juice to make a paste. \n\n2) With fingertips massage into skin (AVOID the eye area) Rinse with warm water, pat dry, apply moisturizer.\n\n\n\n\n\nAROMATHERAPY EXFOLIANT CLEANER \nAROMATHERAPY EXFOLIANT CLEANER \n\n1⁄2 cup oatmeal, ground to a flour \n1/3 cup raw sunflower seeds, finely ground \n1⁄4 cup almonds, finely ground \n4-6 drops lavender, rose, rosemary, or tea tree oil \n1 tsp heavy cream \n\n1. Thoroughly mix first four ingredients together. Store in an airtight glass jar in the refrigerator. \n\n2. Mix 2 teaspoons of scrub with 1 teaspoon of heavy cream until thick. With a wash cloth massage your face avoiding eyes and under eye area. Rinse with warm water and pat dry. Pat on natural moisturizer.\n\n\n\n\n\nSweet Cider Scrub \nSweet Cider Facial Scrub \nCider contains malic acid and the sugar--besides being a gentle exfoliant--contains glycolic acid. Both these acids are alpha-hydroxy treats for your skin. \n\n1/8 cup granulated sugar \n1-3 teaspoons apple cider \n\n1) Place sugar in a bowl and add cider until mixture is a frosting-like consistency. \n\n2) Scoop mixture into hands and gently rub on face, using circular motions. \n\n3). Rinse face with warm water and pat dry. Pat on natural moisturizer\n\n\n\n\n\nAvocao Sugar Scrub \nSugar Scrub \n\n1/2 Cup white cane sugar \n1/2 Cup avocado oil \n\n1) In a small glass bowl, blend everything together. Apply a small amount to the skin and scrub with the finger. Rinse, pat dry.\n\n\n\n\n\nSpa Salt Scrub \nSpa Salt Scrub \n\n2 cups sea salt \n4 cups grapeseed, sesame, apricot seed, almond oil, or palm kernel, or a blend of the above \n20-30 drops essential oil of choice \n\n1) Mix together the salt and oil. Add essential oil. \n\n2) In the shower or bath tub rinse your skin with warm water, vigorously massage into your skin, avoid any areas of bruised or broken skin. \n\n3) Rinse with warm water pat dry.\n\n\n\n\n\nHungary Water \nThe Queen of Hungary's Water \n\n3 Tabs. Dried calendula \n4 Tabs. Dried chamomile \n6 Tabs. Dried lemon balm \n1 Tabs. Dried lemon peel \n1 Tabs. Dried rosemary \n4 Tabs. Dried rose petals \n1 Tabs. Dried sage \nVinegar (apple cider, wine vinegar or rice wine vinegar) \n1/2 - 1 Cups Rose or witch hazel extract \n4-6 drops Lavender or rose essential oil \n\n1. Place all herbs on a kitchen scale and weigh them. Then take the weight and multiply by 1.1 (e.g.. say that all together the herbs weigh 6 ounces x 1.1 = 6.6) \nTake that number and mentally say liquid measurement (ie, ~ 6 1/2 liquid ounces. \n\n2) Place the herbs in a wide mouth jar and measure out (in liquid ounces) the vinegar of your choice. Pour the vinegar over the herbs and screw on the lid. \n\n3) Keep in a warm spot (sunny window) for two weeks, shake the jar 2x a day. \n\n4) Strain and discard the used herbs, reserving the extract. \n\n5) Blend the amount of herbal extract with a equal amount of rose water or witch hazel. (If you want a stronger astringent add half as much rose water/witch hazel as herbal extract. Add essential oil, if desired. Store at room temperature in a glass jar with lid. \n\nQueen of Hungary's Water is reported to be the first herbal product to be mass produced and marketed for skin care.\n\n\n\n\n\nRose Vinegar \nROSE VINEGAR \n\n2 OZ FRESH ORGANIC ROSE PETALS \n3 CUPS WHITE WINE VINEGAR \n\nCombine in a clean, glass jar with a lid. \nKeep in a warm place (sunny window) for two weeks. \nStrain and discard the used rose petals. \nPour rose vinegar into a clean jar. \nStore at room temperature.\n\n\n\n\n\nSkin Spritzer \nSkin Spritzer & Freshener \n\nINGREDIENTS \n1 tsp. blend of essential oils of your choice \n1 tsp. vodka or isopropyl alcohol \n2 cups bottled mineral water \n\nCombine ingredients in a glass jar with a pump. \nShake each time before use.\n\n\n\n\n\nRosewater Violet Afterbath Splash \nAFTERBATH SPLASH \n\n1⁄2 cup Organic rose petals, dried. \n1⁄2 cup Organic violet flowers, dried. \n2 cups Spring or filtered water \n4 Tabs Vodka or isopropyl alcohol \n\n1) Crush the dried flowers then combine with the water and alchhol in a glass jar with a lid. \n2) Store in a warm (sunny window) place for 2 weeks. \n3) Using a very fine mesh strainer, strain out & discard the flowers. \n5) Store in a glass bottle at room temperate.\n\n\n\n\n\nSport Salve \nSport Salve for Sore Muscles \n\nRecipe: \n1/2 tsp BGC2 Essential Oil* \n1 Oz beeswax \n1 1/2 Oz cocoa butter \n1 1/2 Oz almond oil. (3 Tabs + 1 tsp) \n\n1) In a double boiler melt together the beeswax, cocoa butter & almond oil. As soon as wax & cocoa butter melts remove from heat and stir in the essential oil. \n\n2) Pour into a jar, allow to cool. Store at room temperature. \n\n3) Apply to unbroken skin and rub in well. May wrap sore muscles with flannel, cotton or linen and apply dry heat (ie, hot water bottle) \n\n* BGC2 - Boswellia, Ginger, Camphor & Calendula combination that's available (the only place I've seen it anyway...) at a book store in Colorado. PM me if you would like their contact info, I don't know if it's okay to post it here...",
"loss": true,
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"value": " I would love to hear if any of you have tried out any of these, let us know your results! I've made almost all of them so I know how they turn out but I imagine most of these will be new to the majority of viewers...",
"loss": true,
"prefix": "amcardon:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lip balm recipes?",
"loss": false,
"prefix": null
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"from": "human",
"value": " Hi everyone,\n\nI was just curious if anyone might per chance have a really good recipe for homemade lip balm (lip chap)? I don't need big quantities, I'd just like up to make up a little bit for myself.\n\nThanks for any thoughts guys",
"loss": false,
"prefix": "Piccolina:"
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"from": "gpt",
"value": " OK, now this is something I never thought of doing. My kids would love to make their own flavoured lip gloss though. Thanks for both the idea and the recipes you guys.",
"loss": true,
"prefix": "Alix:"
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"from": "human",
"value": " Hi Daisy,\n\nThose all sound so wonderful, thank-you for posting them! I think that I'll try the peppermint & vanilla lip balm first. Yum-yum it almost sounds good enough to eat",
"loss": true,
"prefix": "Piccolina:"
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"from": "gpt",
"value": " IC, thanks for asking this & daisy, thanks for the recipes! My kids go through chap stick/lip balm like crazy during the winter & it can get rather expensive.",
"loss": true,
"prefix": "crewsk:"
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"from": "human",
"value": " I have a friend who makes all her own soap, lotions, candles and lip balms. I'll email her and see if she'll give out one of her recipes",
"loss": true,
"prefix": "jkath:"
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"from": "gpt",
"value": " I made the peppermint vanilla Monday & the kids really like it. Thanks again!",
"loss": true,
"prefix": "crewsk:"
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"from": "human",
"value": " what a great subject! Thank you.",
"loss": true,
"prefix": "pdswife:"
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"from": "gpt",
"value": " what a great subject! Thank you.\n\t\t\n\n\nThanks, I'm so glad you like this topic too! I mainly asked because I have very senstive skin and am also sensative to a lot of chemicals so I like to find homemade options for as many products as I can.",
"loss": true,
"prefix": "Piccolina:"
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"from": "human",
"value": " Just thought I would toss this tidbit in for y'all. My dermatologist gave these recipes a big thumbs up. Apparently, vaseline is the best thing you can do for chapped skin. It has the fewest chemicals in it, so it is the best for you to use.",
"loss": true,
"prefix": "Alix:"
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{
"from": "gpt",
"value": " i use it on my hands in the winter. i rub some on my hands. then i put white socks on my hands and go to sleep. the next morning i get up and wash my hands and they're so soft, and no longer wind chapped.",
"loss": true,
"prefix": "middie:"
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"from": "human",
"value": " You apparently should use it on your face once a week too. Smear it on then slap a hot facecloth on it for a minute. Then wipe off.",
"loss": true,
"prefix": "Alix:"
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{
"from": "gpt",
"value": " Smear, slap, and wipe...roflmao! Just funny to hear when you are talking about your face! Maybe it's just me...",
"loss": true,
"prefix": "Countryhb:"
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"from": "human",
"value": " Just thought I would toss this tidbit in for y'all. My dermatologist gave these recipes a big thumbs up. Apparently, vaseline is the best thing you can do for chapped skin. It has the fewest chemicals in it, so it is the best for you to use.\n\t\t\n\n\nThanks Alix that's great to know!",
"loss": true,
"prefix": "Piccolina:"
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"from": "gpt",
"value": " This is a little late, but I'm new here...\n\nFor another base other than a petroleum by-product, use coconut oil. There are two kinds--one melts at body temperature, the other lower. warm til it melts and add essential oils (be careful, use sparingly), or steep herbs in it and strain. It will re-solidify when cool. If you want to carry it in your pocket, add in some beeswax or it will melt and run all over.\n\nGoes on like silk, has lots of EFA's that are good for sensitive skin. Herbs to steep include rosemary, chamomile (the best), sandalwood, and calendula. Try a drop each of lemon and lime essential oils per ounce of coco oil for something really yummy.\n\nYou can also use full-fat coconut milk (from a can is fine)as a bath additive or lotion if your skin is dry and irritated.",
"loss": true,
"prefix": "Nannsi:"
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"from": "human",
"value": " Nannsi - talk about a plethora of knowledge on the subject! Great info!!! Thanks!\n\nand welcome to the site, btw",
"loss": true,
"prefix": "jkath:"
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{
"from": "gpt",
"value": " (Notice--this is a JOKE!!!) Since chapped lips are often brought on by licking the lips, I always heard that the best thing for chapped lips is chicken poop. You will never lick your lips again! \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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{
"from": "human",
"value": " Since chapped lips are often brought on by licking the lips\n\t\t\n\n\n True, but oddly I've found that frequently kissing my hubby is one of the best ways to keep my lips moist (lol)",
"loss": true,
"prefix": "Piccolina:"
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"from": "gpt",
"value": " ICadvisor said:\n\t\t\t\n\t\t\n\n\n\t\t\t...frequently kissing my hubby...\n\t\t\n\n\nNot if you use my chapped lips remedy!\n\nBTW, I really liked the recipes for home made lip balms. I go through a lot of Chapstick, so I will have to try these.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cool Measuring Tip",
"loss": false,
"prefix": null
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"from": "human",
"value": " I just pulled this off another site. I thought it was a good idea.\n\nWhen you buy a new bottle of extract (vanilla, almond, rum etc), measure the volume the cap will hold. Most likely it will be one teaspoon, making it simple to measure out the extract for recipes calling for that amount -- and you won't have to wash a spoon afterwards!",
"loss": false,
"prefix": "GB:"
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{
"from": "gpt",
"value": " Thats a great idea GB! Thanks.",
"loss": true,
"prefix": "MJ:"
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{
"from": "human",
"value": " GB, I've been doing that for so long..I never even thought about it.It was my grandmother who showed my that one...I just never thought to pass on the idea...Glad you did.. \n\nkadesma",
"loss": true,
"prefix": "kadesma:"
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{
"from": "gpt",
"value": " Grandmothers always have the best tips",
"loss": true,
"prefix": "GB:"
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{
"from": "human",
"value": " And the best graandkids...",
"loss": true,
"prefix": "Dove:"
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] |
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"from": "system",
"value": "This is a cooking forum thread titled: Onion Brule???",
"loss": false,
"prefix": null
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"from": "human",
"value": " Im having to make an onion brule tomorrow in class. I was given a demonstartion in class this week but may have forgot something and wanted to ask the forums how is it done. \nI believe that im suppose to peel the onion, cut in half and saute the flat side until browned in a small amount of butter. \nCan someone tell me if this is the righ thing to do i have a lab tomorrow morning and have to finish writting up my lab sheets tonight. Thanks for any help given.",
"loss": false,
"prefix": "platt:"
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{
"from": "gpt",
"value": " I have never heard of that, so I did a search. All I found was this: Oignon brule (Fr.): \"Burnt onion.\" A peeled, halved onion seared on a flat-top or in a skillet and used to enhance the color of stock and consomme.\n\nEverything else I found just said that it is carmelized onion. Try doing a search, and maybe you will have more luck than I did, since you know more about what you are looking for. Or, PM ironchef, as he knows how to make all kinds of fancy dishes (and does for a living).\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
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"from": "human",
"value": " Actually, Barbara is right (women usually are) you are actually making an onion brulee just like the term used in desserts. It refers to surface caramelization of food. Cut the onion in half and melt a small amount of butter in a skillet over medium heat. Add the onion, cut side down, and let it cook until the surface caramelizes 8-12 minutes.",
"loss": true,
"prefix": "BubbaGourmet:"
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{
"from": "system",
"value": "This is a cooking forum thread titled: What is your favorite supplementary? (I mean sauces, flavour...)",
"loss": false,
"prefix": null
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"from": "human",
"value": " Which flavour completes the other and create good taste?\n\nI'm not sure again if I can tell my thoughts... \nSometimes we use more than one flavour, herbs... This is the point that I want to reach... These flavours together may not be delicious sometimes, and but sometimes it can be...\n\njust for a sample: mint and garlic together or sage and basil....",
"loss": false,
"prefix": "msalper:"
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"from": "gpt",
"value": " Sage and thyme with poultry, fish, or pork. I want to cry when I realize that it's too ****ed hot to cook when the herb garden is full-blown, then I want the herbs in winter when they're unavailable. Have not had luck with drying herbs (mostly because I've lived in humid areas ... they mold before drying!!). Made a ton of pesto already, but am trying to come up in my imagination with a sage/thyme paste. Sage, thyme, garlic and olive oil? Something I can freeze and have for the holidays. Nothing like sage and thyme on your turkey, and in your tourtiere!!! Oh, dear, I think this year there's some savory also (my herb garden is out of control, I really am not sure what is out there after spending a couple of weeks avoiding a hornets' nest!!)",
"loss": true,
"prefix": "Claire:"
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"from": "human",
"value": " I'm a bit of an experimenter when it comes to flavour-matching, especially when it comes to herbs. I have long lists of 'what goes with what', but I think you need an open mind and a brave heart to look outside the square.\n\nSo, I like strawberries sprinkled with pepper; fruit salad with a syrup made from lemon balm or sage; a custard with basil, or bay, or mint to serve with a Christmas pudding; watermelon with chilli; beetroot or broccoli with dill; potatoes with tarragon. And so on. \n\nI like chicken with raspberry, and ham or pork with rhubarb, pork with passionfruit or cherries, and other unusual combinations, too.",
"loss": true,
"prefix": "daisy:"
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"from": "gpt",
"value": " You should dehydrate the herbs in your microwave, it is the best application for drying them. A dehydrator doesn't have the capacity of heat to dry them fast enough in high humidity but the nuker sure does!\n\nIn the microwave, just lay down some paper toweling and then the herbs, either individually spread out(like basil leaves), or in a group(like dill), then set it on high and go in 30 second increments. This should take 1-2 minutes maximum. Let them cool on the paper toweling and walla! I store mine in cleaned out peanut butter jars or koolaid tubs, they last nicely through the winter.",
"loss": true,
"prefix": "Brianschef:"
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"from": "human",
"value": " Are you talking about just combining herbs, spices, and seasonings or a food item + herbs, spices, and seasonings? If it's the later, then here are some examples:\n\nCitrus and Seafood\nOlives and Chicken\nBalsamic and Lamb\nTruffle Oil and Anything\nRed Wine and Beef\nBacon and Shellfish\n\nIf you're talking about the former, then it's a little more difficult to answer. You can combine a majority of different herbs in a dish as long as you control how much you add of each so that the flavor comes out ok. Off hand though, I wouldn't or don't combine:\n\nRosemary and Basil\nCilantro and Sage\nShiso with mostly anything else\nLavender with mostly anything else",
"loss": true,
"prefix": "ironchef:"
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"from": "gpt",
"value": " Some flavors I like together\n\nVanilla- Ginger, Orange, Mint, Basil\nBalsamico- Basil, Chipotle, Ricotta Salata and, of course Parmigiana Reggiano\nGorgonzola (dolce)- Strawberries, chocolate, champagne, smoked shellfish\nI really have a huge list and it grows daily.",
"loss": true,
"prefix": "BubbaGourmet:"
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"from": "human",
"value": " I almost have tried above mixes...Usually they give good taste together... Nowadays I'm searching for a very special taste with herbs or flavours...",
"loss": true,
"prefix": "msalper:"
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{
"from": "gpt",
"value": " msalper said:\n\t\t\t\n\t\t\n\n\n\t\t\tI almost have tried above mixes...Usually they give good taste together... Nowadays I'm searching for a very special taste with herbs or flavours...\n\t\t\n\n\n \nLook for a specific cuisine that you are not familiar with and undoubtebly you will find new herbs and flavors for experimentation.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " basil and fennel for sweet with tomato\nrosemary and safron for savory tomato\ntomato and garlic with lamb\nlemmon onion garlic rosemary with lamb or chicken\ntomato safron and orange with fish\norange and onion with fish\nonion and mushroom with beef\nand on it can go. some of these may sound weird but they are classics",
"loss": true,
"prefix": "Robo410:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pillsbury Gravy Mix",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Do any of you find it in the stores any more? I used to like to keep it on hand for using with leftovers and the like, but can't find it anywhere anymore. It was quite tasty, and fat-free.\n\nI tried some McCormicks the other night with some leftover sliced steak, but it tasted so salty and nasty I gave it all to the dogs. \n\nHave any of you all found a brand that tastes good?",
"loss": false,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " The best gravy you will make is the one you make from scratch.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " Constance, we're always on the lookout for good gravy mixes...we've found a brand called \"Pioneer.\" They make a brown gravy mix and a white gravy mix. They are pretty good. In so many mixes, I can taste all those ingredients I can't pronounce!",
"loss": true,
"prefix": "callie:"
},
{
"from": "gpt",
"value": " i have some boxes of that in my cupboard. i buy it a lot.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " When in a pinch and forced to use a packaged dry gravy mix, I always enhance the packaged stuff by adding some sauteed shallots or onions or garlic, and/or fresh mushrooms. Sometimes I will just increase the quantity of my homemade gravy with a package of the dry stuff, but again, only in a pinch.",
"loss": true,
"prefix": "cats:"
},
{
"from": "gpt",
"value": " If you're still finding it, Luvs, I'll keep looking. \nIn the meantime, I've seen the Pioneer Brand in the stores here..I'll give it a try Callie. \nI never use a mix for white gravy...all you need is a little bacon grease or butter. But I use the brown gravy mix for leftovers sometimes, and the Pillsbury tastes a lot like homemade.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Have you tried any of the jarred gravies? Heinz has some fairly good ones, and Boston Chicken has a great chicken gravy.\n\nDon't know about the Pillsbury mixes - never seen 'em - usually use McCormick or Knorr - but I doctor them with a little wine, which seems to cut some of the saltiness and 'metallic' flavor a lot of them have. \n\nHey, I know homemade is best; but sometimes ya just gotta!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Marm, my daughter uses jarred gravy...I'll give it a try.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tIf you're still finding it, Luvs, I'll keep looking. \nIn the meantime, I've seen the Pioneer Brand in the stores here..I'll give it a try Callie. \nI never use a mix for white gravy...all you need is a little bacon grease or butter. But I use the brown gravy mix for leftovers sometimes, and the Pillsbury tastes a lot like homemade.\n\t\t\n\n\nConstance,\nI use a mix made by Knorr and I find it very good. I use their Au Jus all the time when we want a quick french dip, the mushroom, brown, onion gravies are all very good, I don't find them salty and the flavor to me is mushc better than McCormick..\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " Thanks, Kadesma. I've seen the Knorr mixes here too. I'll give them a try. I wish I'd used something like that the other night, instead of ruining that lovely sliced steak. \n\nI also found an online grocery where I can order the Pillsbury brand. They are .69 a box, but I don't know what the shipping would be.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks, Kadesma. I've seen the Knorr mixes here too. I'll give them a try. I wish I'd used something like that the other night, instead of ruining that lovely sliced steak. \n\nI also found an online grocery where I can order the Pillsbury brand. They are .69 a box, but I don't know what the shipping would be.\n\t\t\n\n\nI'm glad you found a source for the mix. The market I shop at is all about food, their cheese section, has cgeese I've only read about in cokbooks, and I'm making it my goal to try 2 new ones each week. They also have a board where you can ask for certain items and they will get them for you..I find this place very coustomer friendly Have you asked them to order for you at your market?\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " Kadeesma, this is a small town in a financially depressed area. When the Super Walmart opened, our only 2 locally owned markets went out of business. So Walmart is it...and they don't order anything for anyone. I already asked a girl in the meat department about that. They just take what comes in.\n\nI went ahead and ordered the gravy mix online. At .65 ea. for 20 boxes, plus $6.00 for shipping, the total came in under a dollar a box for probably a year's supply. With gas at $2.35 a gallon, it's cheaper than driving to another town to get it.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " some of the knorr sauces and mixes are edible. but I usually either use pan drippings no matter how meager and sour cream (a good quickie) or an appropriate jar or bottle of salsa or pub sauce or tomato sauce.",
"loss": true,
"prefix": "Robo410:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tracy Bonham for cooking time",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I like to play some music while cooking,and it is mostly rock. anyone heard of Tracy Bonham? I've been playing it since last month and I loved her nw album (Blink the Brightest). juz wanna see if anyone out there like to play her music as well.",
"loss": false,
"prefix": "allflowerz:"
},
{
"from": "gpt",
"value": " I like Tracy Bonham a lot. I like her better since she told the record company to go to blazes and quit trying to make her another Alanis Morrisette (I also like her but think Tracy is a better writer)",
"loss": true,
"prefix": "BubbaGourmet:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Uses of sage",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What can you do with sage. ??",
"loss": false,
"prefix": "masteraznchefjr:"
},
{
"from": "gpt",
"value": " Sprinkle it over raw turkey or chicken before you put it in the oven. Add a little to stuffing. It's wonderful with poultry.",
"loss": true,
"prefix": "Sandyj:"
},
{
"from": "human",
"value": " I like to add it to ground pork patties.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I use it on all kinds of meat and poultry. My oldest daughter did show me how she uses it on fish, yes, fish! Both she and I love sage and she got the idea to mix quite a bit of it with her breading for some catfish fillets and it is wonderful!! I had never thought of trying it with fish and now I do thanks to her.",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "human",
"value": " Shunka said:\n\t\t\t\n\t\t\n\n\n\t\t\tI use it on all kinds of meat and poultry. My oldest daughter did show me how she uses it on fish, yes, fish! Both she and I love sage and she got the idea to mix quite a bit of it with her breading for some catfish fillets and it is wonderful!! I had never thought of trying it with fish and now I do thanks to her.\n\t\t\n\n\nIts good with anchovies.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " Someone mentioned 'stuffing'... down here, they call it 'dressing', but sage is excellent in it. Especially in Cornbread Dressing.\n\nI recommend that as well.",
"loss": true,
"prefix": "nytxn:"
},
{
"from": "human",
"value": " I put some in a chicken pot pie the other night & it was great!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I put it in home made spaghetti sauce.",
"loss": true,
"prefix": "statjunk:"
},
{
"from": "human",
"value": " my type of question!\nyou can use sage in so many things.\ni use it on chicken, on fish such as tilapia or cod, in many soups (especially chicken noodle and tomato or in beef broth), in pork and chicken gravy, on lamb chops, in tomato sauces and tomato-based dishes, on buttered carrots, even on broiled ribeyes. sage enhances so many savory dishes. i use it almost as often as i use salt and pepper.\ni almost always use ground sage.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Chicken With Sage & Prosciutto\n\n There's a chicken recipe I love which uses sage and prosciutto. The recipe came from Andrea Immer, a sommelier, who used this recipe as an example something great to pair with Chianti.\n\nHere's a link to the entry in my blog where I posted the recipe:\n\nhttp://cookiemadness.blogspot.com/2005/07/andrea-immers-chicken-breasts-with.html\n\nThere's a picture there as well. It's a super easy recipe!",
"loss": true,
"prefix": "Cookie Monster:"
},
{
"from": "human",
"value": " Go Italian! So many classic Italian dishes include sage (or as it is called in Italian \"salvia\") such as saltimbocca (veal and prosciutto rolled up together with a sage leaf - though I prefer to use turkey breast, very similar to the recipe cookie monster suggested), salviata (a savoury sage pudding sometimes accompanied by a celery ragu) and pumpkin gnocchi (gnocchi di zucca) which is classically dressed in a butter and sage sauce. Scrumptious! \n \nFor me though the absolute biggest use of sage in in my homemade stuffings (for poultry and pork). Odd as it may sound I also like to add dried sage leaves to potpourri mixes",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " I'm with Sandyj - I always use it on turkeys! I prefer the \"rubbed sage\" or \"rubbed dalmation sage\" better than regular ground sage.\n\nMy turkey recipe: rubbed sage all over the bird, a peeled, quartered orange in the cavity and a mix of fresh orange juice, dijon mustard and honey for a glaze. Put it into an 18 qt roaster, and baste every so often. The glaze plus sage makes a great gravy!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " baked pork chops with parmesan sage crust\n\nI've used this recipe several times and it always comes out very well. I've also used chicken instead of pork chops and it may even be better. I don't have the patience to make fresh breadcrumbs so I just use panko, which are japanese breadcrumbs and you can find them in the asian section at most supermarkets. I find that the panko really locks in the juice and makes the chops nice and tender. Try this out and let me know if you like it! \n\n1 1/2 cups fresh breadcrumbs made from crustless French bread (I use panko breadcrumbs)\n1 cup freshly grated Parmesan cheese (about 3 ounces) \n1 tablespoon dried rubbed sage\n1 teaspoon grated lemon peel\n2 large eggs\n1/4 cup all purpose flour\n4 bone-in center-cut pork loin chops (each about 1 inch thick) \n2 tablespoons (1/4 stick) butter\n2 tablespoons olive oil\nLemon wedges (optional)\nOrange wedges (optional) \n\n\n\n\n\n\n\n\n\nPreheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture. \n\nMelt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.\n\nMakes 4 servings.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " Sage is one of the most used herbs in my kitchen ... fresh this time of year, \"rubbed\" dried in the winter. All poultry, pork and fish get a dose of it. I make a lot of stocks, soups, and stews, and when making my basic stock, a branch goes in (along with a branch of thyme), then get pulled out when the stock tastes the way I want it to. To me, sage and thyme are natural partners. If you aren't going to stuff a bird, a great thing to do is put a branch each of sage and thyme, a lemon, and a head of garlic in the cavity of the bird (chicken, duck, turkey, game hen) before baking, then remove when you carve it. Yumm yumm.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Here is one of my favorite recipes: Turkey Sage Meatball Sandwiches.\n\nhttp://www.discusscooking.com/forums/showthread.php?t=6697",
"loss": true,
"prefix": "SierraCook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cherry Pie Filling Salad",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Cherry Pie Filling Salad\n Leftover salad, if any, will keep two or three days in the refrigerator. \n\n1 can premium quality cherry pie filling\n1 15-ounce can sweetened condensed milk\n1 15-ounce can pineapple tidbits, well drained\n1/2 of an 8-ounce carton non-dairy whipped topping, thawed\n1 cup chopped pecans\n1 cup white miniature marshmallows\nIf available, use a clear glass 3-quart salad bowl. Combine the pie filling and the condensed milk, stirring gently but thoroughly. Fold in the drained pineapple. Add the whipped topping. Cover with plastic wrap and chill at least two hours. Just before serving, fold in the pecans and marshmallows.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " I bet that is so pretty! Thanks, Raine!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " It is Good!\n\nWe take turns between pistachio and this salad on our buffet. Recipes are so close....at christmas we serve both for the red and green effect.",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "gpt",
"value": " Hi Raine, I have such a weak-spot for adorable foods like this, thanks for posting the recipe I'll tuck it away for the next big holiday dinner (assuming I can find cherry pie filling in Ireland, hmmm )",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " i finally tried this and oh man it is so good !!!\nthanks raine",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I am a hopeless cook",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am a hopeless cook and need some advice - if i just slightly cook some sausages, and then chuck them into my slow cooker with potatoe, carrot and onion with some beef stock will it all work out?",
"loss": false,
"prefix": "Slice'n'Dice:"
},
{
"from": "gpt",
"value": " I don't see why it wouldn't.\nJust make sure it cooks long enough for the\nveggies to get soft.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " So, how did it go? Did the sausages work out? Oh! maybe they're still cooking! \nPlease let us know how you did, and please - now that you're a member, remeber that you can ask us anything about cooking!\nGood luck with your meal! And, welcome to our family!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " hi,\n\nsorry, but you intend to make sounds horrible, not colour and no real taste. Go to some simple cookbooks and see how they make things. Cooking is real pleasure once one knows how. Sausages are great, but make your own gravy and then put some onions in with it (fried of course). Then do the Veg which is not really so difficult. Have you tried a shepards pie, which is easy too!!\n\ngive it a go with a simple cook book it will work wonders\n\nsusi",
"loss": true,
"prefix": "Susi:"
},
{
"from": "human",
"value": " hi, Slice'n'Dice. welcome to discusscooking. \nare the sausages smoked or are they fresh? if they're smopked they'd definately be fine, but i haven't any idea about fresh ones.... i'll go look around and see if can find any good info for you.\nyour meal sounds yummy. i hope you enjoy it!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " i didn't find much on cooking raw sausages, but there was one recipe that i though might give you a few pointers on how to go about making your dish:\nhttp://www.melborponsti.com/mel-0014484.html",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " <if i just slightly cook some sausages, and then chuck them into my slow cooker with potatoe, carrot and onion with some beef stock will it all work out?>\n\nIt will cook, and you'll be able to eat it. The sausages might make it a little fatty, however. Best to use a low-fat meat for slow-cooking. But it will work. Why not add a little chopped celery, a capsicum (red or green), maybe some corn niblets, some beans or peas; maybe some finely diced bacon or ham; a finely chopped chilli for oomph if you like oomph; and a pinch of herbs to add extra flavour? Chives, thyme, parsley, some pepper, rosemary, sage or a bay leaf, maybe. How about a dash of Worcestershire sauce or soy sauce? \n\nHerbs turn a meal that could well be ho-hum into WOW!\n\nBTW, nobody is a hopeless cook. In my language, 'hopeless' in this context means either 'inexperienced' or 'downright lazy'. I think you just need a basic recipe book and some practice.",
"loss": true,
"prefix": "daisy:"
},
{
"from": "gpt",
"value": " Hey Slice'n'Dice - Welcome to DiscussCooking!\n\nThe basic answer to your question is YES. When I make a pot of my \"Italian Gravy\" I brown the (uncooked) sausages a bit and then, after adding everything else, simmer them for about 3-4 hours on top of the stove. Don't know what kind of sausages you were planning on using ... but if you cook them in a slow cooker for about 6-8 hours they should be just fine.\n\nOf course - then you get into \"recipes\" - what else you can do with the same basic ingredients. Don't know what kind of sausage you're planning on using ... but if it was a smoked sausage, like Kilbasa, you could also add in a head of cabbage (quartered), maybe a can of diced tomatoes .... maybe a bay leaf, some black peppercorns ... \n\nI'm with Daisy .... there is no such thing as a hopeless cook. You just need a little practice. Heck - even my ex-wife learned how to boil water without burning it!",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do tortillas go bad?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My hubby went to make a breakfast burrito this morning and found that the tortillas he had bought about a month ago were still good. So exactly how long are they good for?",
"loss": false,
"prefix": "Marishka_20:"
},
{
"from": "gpt",
"value": " They DO last a long time. I haven't done an experiment to find out how long.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " It also depends on where they are stored. They last the longest if kept in the freezer but they will keep for a long time in the fridge also. I have had tortillas get moldy but heaven only knows how long that took.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I agree with crewsk about the storage place... I usually try to finish them within a week or so after it is opened and keep in the fridge, and for a longer period I would put them in a freezer. Even if they don't get moldy the texture usually suffers after certain period in the fridge, they tend to get dry, hard and very unflexible. Or yours may have contained some sort of preservative...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " I have found the lard/shortening in flour tortilas can go a bit rancid or sour after a really long time.\n\nIn the fridge I have kept them for a month or maybe a bit longer.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Flour tortillas will keep longer than corn tortillas (ever had a stale nacho chip?), and I've noticed that the big 'brand name' flour tortillas keep longer than the smaller ones produced by Mexican companies (if you have access to a Latino market, you can get them there).\n\nA little story about stale corn tortillas; one very cold, snowy winter in New Jersey, we noticed that the deer were trying to forage in the 3 feet of snow in our yard, and not having much luck. So we scrounged around the house for stale bread, none was to be had. Then found a huge package of old corn tortillas in the back of the pantry, that I had forgotten about. Well, we stood on the deck, and threw out the tortillas like frisbees - and the deer loved them! Wish we would'a had a video camera for that - and don't know what was funnier - the deer eating the tortills, or us playing frisbee with them!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I thought you were going to say that the deer refused the stale tortillas! Like my picky beagle who won't eat natural peanut butter.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\t...Like my picky beagle who won't eat natural peanut butter.\n\t\t\n\n\n \n\nBut does he like Jif or Skippy?? I always thought it was great fun to watch a dog trying to eat peanut butter. They have a tough time trying to figure it out.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " He loves Jif, especially the \"low fat\" type which makes up for the lack of fat by adding even more sugar . Once I found that out I gave the jar to the dogs.\n\nPutting it on their nose is the best trick!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\t...Putting it on their nose is the best trick!\n\n\n\n \n\nI like the way you think.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thank You\n\nThank you all for your answers now I can tell my hubby the results.",
"loss": true,
"prefix": "Marishka_20:"
},
{
"from": "gpt",
"value": " Once I open a package I keep them in a large zip-lock bag. I know they'll keep for at least a month this way (in my experience), but I'm big on not letting food go to waste so I use them up within two weeks.",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " To warm, or resurrect those dried tortillas, I boil water in a pot and put on top one of those tennis racquet shaped thingies, with the mesh, that you put on top of a pot to keep sauce when it boils and bubbles from splattering on the stove, etc. Heck I don't know what they are called. Put the tortilla on top of that whatever you call it and it makes it soft and warm in no time.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tTo warm, or resurrect those dried tortillas, I boil water in a pot and put on top one of those tennis racquet shaped thingies, with the mesh, that you put on top of a pot to keep sauce when it boils and bubbles from splattering on the stove, etc. Heck I don't know what they are called. Put the tortilla on top of that whatever you call it and it makes it soft and warm in no time.\n\t\t\n\n\n\nthat's a great idea, auntdot. Those thingies are called splatter or spatter guards, I think.",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pumpkin Hot Pepper (Ornamental) New Variety....",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " http://www.reimerseeds.com/ProductInfo.aspx?productid=HP1824-10",
"loss": false,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " That is fantastic!",
"loss": true,
"prefix": "CanadianMeg:"
},
{
"from": "human",
"value": " What a cool site, kleenex. Did you check out all the exotic-looking veggies? Very nice. Thank you.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " It's adorable! Do you think you could carve it for Halloween?",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " ICadvisor said:\n\t\t\t\n\t\t\n\n\nIt's adorable! Do you think you could carve it for Halloween? \n\n\n\n \nWith a toothpick, maybe.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " mish said:\n\t\t\t\n\t\t\n\n\n\t\t\tWith a toothpick, maybe. \n\n\n\n Or that really teensy, tiny blade on the itty-bitty Swiss Army knives",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " ICadvisor said:\n\t\t\t\n\t\t\n\n\n\t\t\tOr that really teensy, tiny blade on the itty-bitty Swiss Army knives \n\n\n\n \nThat's hilarious, IC.",
"loss": true,
"prefix": "mish:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: DD Pepperoni Rolls Recipe - Bah! Help!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Ok, so I love these, most likely horrible for you, pepperoni rolls, but I don't want to spend $10.99 for a half dozen everytime to get them. At the moment I know the cheese inside is provalone and the pepperonis are...well...pepperonis. All I really need to know is what type of bread would I use? And what type of temperature sounds right to bake in? If anyone could help I'd appreciate it!\n\n-Thanks!",
"loss": false,
"prefix": "Arcotik:"
},
{
"from": "gpt",
"value": " I have a pepperoni like thing that is really good. http://www.discusscooking.com/forums/showthread.php?t=10251\nBut, I don't know what it is your is. Sounds good though!!\n\n\n to DC!!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " We have those as appetizers every christmas eve at the MILs house.\nYou could also use a loaf of frozen bread dough, thaw, roll out and add your pep and cheese. Then, bake (oven heat would be according to manufacturer's directions) till golden.\n\nKeep us posted!",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO rasp freezer jam recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Raspberries are everywhere in the NW and they are so delicious. I'm looking for a raspberry freezer jam recipe, something with not too much sugar (I'd rather taste the berries than the sugar). Also, do you know how long can I store the jam in the freezer? I'm thinking about making a bunch of it so we can have it through out the year. Thanks to all!",
"loss": false,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " [font=arial,helvetica]Making Freezer Jam[/font]\n\n[font=arial,helvetica]Raspberries, strawberries and blackberries work well in uncooked freezer jam recipes. You must store uncooked jams in the refrigerator or freezer. You can hold them for several weeks in a refrigerator and up to a year in the freezer. If you keep them at room temperature they will mold or ferment in a short time. Once you open the container, keep refrigerated and use the jam within a few days.\n\nSort and wash fully ripe fruit. Drain. Remove caps and stems from berries and crush. If you have fruit frozen, the preliminary steps for preparation have already been done. The label you put on the container of fruit should state how much fruit and sugar you added to the fresh fruit before freezing. Subtract the sugar added from that called for in the freezer jam recipe.\n\nThe basic recipe for uncooked jam is three cups crushed berries, about one and 1/2 quarts of berries, five cups sugar, one package powdered pectin and one cup cold water.\n\nTo Make the Jam: Measure three cups of prepared fruit into a large mixing bowl. Add the sugar, mix well, and let stand for 20 minutes. Stir occasionally.\n\nDissolve powdered pectin in one cup cold water in a saucepan and bring to a boil and boil for one minute. Add pectin solution to the fruit and sugar mixture. Stir vigorously for two minutes.\n\nPour the jam into clean freezer containers or canning jars, leaving one-half inch headspace. Cover the containers and let stand for 24 hours, or until the jam has set and become firm. This quantity makes about seven half-pint jars or freezer containers.\n\nWhen jam comes out of the freezer, thaw overnight in the refrigerator. If the jam is too firm, you can soften it by stirring. If it tends to separate, stirring will blend it again. If freezer jam is too soft bring the jam to a boil in a saucepan on top of the range for one minute and it will thicken as it cools.\n\n[/font]",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Wash, stem and crush strawberries. Slice and grind fruit through food processor. Measure 3 1/4 level cups crushed strawberries and 1/4 cup lemon juice in a 4 quart kettle and stir well. Sift in slowly 1 package fruit pectin, stirring vigorously. Set aside 30 minutes, stirring occasionally. Add 1 cup light corn syrup. Mix well. Measure 4 1/2 level cups sugar into dry bowl. Gradually stir this into the crushed fruit. Warm to 100 degrees, no hotter, to hasten sugar dissolving. Store in jelly glasses or suitable freezer containers with tight lids. Store in freezer, unless jam will be used in 2 to 3 weeks, then store in refrigerator. Makes 7 cups.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Corazon, here's a recipe I posted for strawberry jam awhile back. I've used it for other fruits, too, so I'm sure raspberries would work fine. You'll taste the fruit above all else in it. I've also frozen it in canning/freezer jars for several months--I like to stock up for the year, too!\n\nThis is my favorite jam recipe--it yields a very pure, fruity, taste. It's so easy, and even though it's cooked, you don't need to worry about the whole canning process. \n\nFresh Strawberry Jam\n\n4 c halved strawberries\n1 c sugar\n2 tsp fresh lemon juice\n\nCombine strawberries and sugar in saucepan, and bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium, and simmer 1 hour or until thick, stirring occasionally. Remove from heat, and stir in lemon juice. Cool to room temperature.\n\nMakes 2 cups.\nStore in a plastic or glass container in the refrigerator for up to 1 month. I've also frozen for several months.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " Here's what I used this last weekend to make my Granny's freezer jam:\n\n26c raspberries (basically 1 flat)\n11 c sugar\n4 c corn syrup\n1 c lemon juice\n8 packs pectin\n\nMix thoroughly and warm a little, just enough for the sugar to melt and let sit for at lease 1.5 hours to set. Make sure jam is completely cool before putting into containers. Made this for FIL and he said it wasn't too sweet. You can always adjust the sugar and lemon juice to your tastes.\n\nfyi- I didn't have the complete instructions when I made this and brought my jam to a boil. Didn't ruin the jam though, still set up really nice.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " While raspberries can obviously be made into freezer jam, I would choose not to in favour of a traditional cooked jam. These little pearls just seem to expand their flavour profile when cooked where as the strawberry unless a home grown FULLY ripe variety like \"Tristar\" or any day neutral cultivar seem to muddy when cooked.",
"loss": true,
"prefix": "Georgeco:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Balsamic vinegar, now what?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " At a recent fund raising event, I was fortunate(?) enough to win a large bottle of high quality Balsamic vinegar. I've never used it before and was wondering if anyone had any tips? All I know so far is that it comes from Modena, Italy (according to the label!).\n\nAny advice would be greatly appreciated.\n\nMary",
"loss": false,
"prefix": "Anonymous:"
},
{
"from": "gpt",
"value": " Boy, what a lucky one you are! That could very well be a terrific gift/prize. Some Balsamics are better than others; but if you play around with it, you should be pleased. My favorite thing to do with it, other than making a salad dressing (especially with walnuts) is to drizzle (not very much) it over strawberries in your prettiest champagne glass or a nice crystal dish. It is a sweet taste rather than vinegary and it goes so well with ice cream and fruit. You can use just the tiniest amount and it is amazing. I'll check around for some recipes that you can take advantage of with this nice gift.",
"loss": true,
"prefix": "Carol7368:"
},
{
"from": "human",
"value": " Balsamic suggestions.....\n\nCarol - that is my absolute favorite thing to do with balsamic. Sometimes if strawberries are not very sweet I will mix a little brown sugar in with the balsamic. It's hard to convince someone to put vinegar on strawberries !!! LOL\n\nYou are also right about the walnuts. When I feel rich I will buy walnut oil and mix with balsamic for a salad dressing - with toasted walnuts - YUM.\n\nI also like to cut up different vegetables (carrots, rutabegas, turnips, shallots, onions, cauliflower, broccoli, potatoes, etc.) place in a shallow pan, drizzle with olive oil, balsamic, salt and pepper and roast - about 350° to 375° for 30-45 minutes or depending what sizes your pieces are cut in. You might also have to turn the pieces 1/2 way through cooking.\n\nI have also heard, but never tried, babyback ribs with nothing but balsamic vinegar on them then grilled. We should be willing to try this if we eat it with strawberries!!!!\n\nTry a splash on fresh sliced cucumbers, or tomatoes, or vidalia onions, or a combination of all 3!\n\nMARY - all balsamic vinegar should come from Modena - I've never seen it from any other place. If it doesn't come from there I would not buy it. What a great prize!!!!\n\nI'd love to hear what you do with it first!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Balsamic Vinaigrette Dressing \n\nClassic proportions for vinaigrette dressing are one part vinegar to three parts oil, with seasoning of salt, pepper and Dijon-style mustard (a teaspoonful of mustard for every half cup of dressing is typical). However the flavor of balsamic vinegar is intense, and with olive oil or a light vegetable oil, I would recommend proportions of one part vinegar to four or five of oil. With the fragrance of nut oils such as walnut and hazelnut the balance changes back again, possibly to one of balsamic, three of oil. Other flavorings for a balsamic vinaigrette might include herbs (chives and sage are particularly good), finely chopped fresh ginger root or shallot, but I find garlic incompatible with the vinegar’s sweetness. It is all a question of adjusting the finished dressing to your taste, bearing in mind what it will accompany. \n\nFound this on a forum and thought it might be a good basic recipe to keep on hand. Yes, my husband thought I had lost my mind when I told him what was on the strawberries! I have to let him taste things before springing the \"good news\" about the ingredients. He's a brave and trusting soul....\n I'm game for trying the ribs (I can put barbecue sauce on \"road kill\" and be happy) so this will be a new experience for me. I can see Bob's in for another surprise! Thanks for the recipe...LOL, Carol",
"loss": true,
"prefix": "Carol7368:"
},
{
"from": "human",
"value": " LOL, Bob shouldn't mind being your guinea pig - it's better than a laboratory rat!!!! Tell him not to push his luck!!!!!! ;-)",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " He's been going through this for 33 years, so he knows to eat first and ask questions later! I haven't surprised him badly on too many occasions! LOL, Carol",
"loss": true,
"prefix": "Carol7368:"
},
{
"from": "human",
"value": " I love mixing balsamic vinegar w/ evoo and dipping fresh kalamata bread in it for a snack. I don't really use it for much of anything else that I can think of right now. \n\nI just might try it w/ fresh strawberries now that I've read about it here even though it does sound strange...",
"loss": true,
"prefix": "PrincessinAK:"
},
{
"from": "gpt",
"value": " Apart from 'zhuzzing' up a salad dressing. I love to add it to a pan of seared tuna before serving.\n\nWhen I mascerate strawberries (one tablespoonful of caster sugar to a punnet of strawberries) - I add a few dashes of balsamic vinegar, together with fresh mint leaves, torn up and tossed with the strawberries and vinegar. Chill for at least an hour and then serve with Cornish clotted cream. BLISSSSSSS",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Ishbel I want to come visit you.......well at least until you bring out the haggis. That sounds yummy, tuna not the haggis.",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "gpt",
"value": " As I've told Alix - the B&B is always open! \n\nPS If you want to avoid the haggis - make sure you visit between about May and October - we tend not to eat it during the warmer months \n\nThe funny thing is: I love to cook puddings of all types, but as a diabetic, I very, very, very, very (you get the idea) seldom eat any of the delicious puds that I prepare",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I like reducing the balsamic over a gentle heat, adding some minced garlic and onion and some fresh rosemary and using as a sauce for lamb or chicken.\n\nI double dare you all to add black pepper to your strawberries and balsamic, it's gorgeous, and it does work!\n\nAnd Ishbel I had no idea you were diabetic...........you learn something new everyday!!!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " I've been diabetic for about 5 years Sooooo unfair when you have eaten little and healthily all your life! Very little sugars or processed foods.. and STILL I've developed diabetes! Just think of the cakes and chocolate bars that I passed up over the years....",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Basalmic and fresh squeezed oj in a pan and reduced to a light glaze is great on all sorts of food",
"loss": true,
"prefix": "SousWee:"
},
{
"from": "gpt",
"value": " I had the opportunity to be served ice cream with a 30 year old balsamic drizzled over it. My Italian buddy tells me that lesser balsamics can be reduced as described in an earlier post to make them more like an older balsamic, thicker and more concentrated flavor.\n\nOther balsamic facts; All true balsamics are from Modena, Italy and there is no such thing as a white balsamic no matter what you see in the store. Also it has been found that some producers of Balsamic will add caramel to the vinegar's to make then seem older. In recent years they began to rate balsamics with a leaf system (4 leaf being the best - 1 leaf being the lesser). Balsamics are rated by taste testing instead of by 'years aged' because of the caramel spiking. You will see both on most balsamic labels, age and a leaf grade. \n\nEnjoy,\nbryan",
"loss": true,
"prefix": "bknox:"
},
{
"from": "human",
"value": " I love to put some extra virgin olive oil in a small dish and add some Balsamic to it with some pepper and salt then I use it as a dip for French bread. Yummmmmy!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Try this:\nBalsamic Cucumber Salad\n\nI just made some last night.",
"loss": true,
"prefix": "nytxn:"
},
{
"from": "human",
"value": " And now for something completely different...With a veg peeler shave off some large and thick slices of P. Reg and drop some of the Aceto on the slices but be conservative with it. If it came in a large bottle then you likely don't have the high end stuff that gets handed down in the wills of the producers but still it is a fine condiment.\n\nFor a small wedding reception I will often grill some baguette slices and rub with cut garlic and then add the P. Reg and Aceto and serve with small glasses of a Tuscan like Barolo.\n\nIf the happy couple are foodies then I can even be talked into the gelato version",
"loss": true,
"prefix": "Georgeco:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking Challenge #3",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Worcestershire Sauce\n\nI love it in a bacon and egg sandwich.",
"loss": false,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I always put some in my bbq sauce.\n\nMince some onions (about 1 cup)\nand some garlic ( about 6 cloves)\nand saute in two or three tablespoons of olive oil\njust until soft.\n\nAdd 4 tablespoons brown sugar\n2 tablespoons yellow mustard\n2 teaspoons worcestershire sauce (or more if you want)\n1/2 teaspoon crushed red pepper ( more or less to taste)\nsalt and pepper to taste.\n\nmix well and cook for 5 minutes or so. \n\nAll amounts are really up to you.\nI make it differently every time I make it.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " on my burgers\nin bbq sauce too",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " In Bloody Mary's or Ceasar's.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Add a little to your next meatloaf or pot roast.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tAdd a little to your next meatloaf or pot roast.\n\t\t\n\n\n \nThat was my answer too..\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " Everyone beat me to the obvious answers - but one of my favorite uses, you can't make it without it, is Steak Diane.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " I add a dash to bolognaise sauce.",
"loss": true,
"prefix": "Paint:"
},
{
"from": "human",
"value": " Burgers here.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " i put it in all kinds of stuff! like ironchef mentioned, bloody marys, and like elf mentioned, burgers. i put it in beef broth, on steak, in cheese sauce (surprisingly good!), over green beans, on deli roast beef, in french onion soup.....\ni use a lot of worcestershire.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " i use worcestershire sauce in many things.\n\nhow about making one of my favorite party appetizers, skinned cherry tomatoes, first marinated in vodka, then a mix of worcestershire sauce and fresh grated horseradish. like a bloody mary on a toothpick.\n\ni put it in my turkey burgers, along with (per pound of ground turkey), 2 eggs, about a cup of finely diced onion, 2 tsps of rosemary, 2 tsps thyme, 2 tsps powdered garlic, and 2 tbsps evoo, s&p, and 2 slices of a nutty whole wheat bread torn into small chunks. then, the patties are rubbed with evoo, s&p, and some fine ground rosemary, and grilled over lump hardwood charcoal.\n\nthe latest thing i added it to was a beef stew. it gave a good saltiness and background flavor to go with the lemon juice and cherries i tossed in.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " My meatloaf recipe calls for Worcestshire sauce. I also have a couple of other recipes that call for the sauce. I have never used it as a condiment. kitchenelf, I can see how it would be good in hamburgers.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\thow about making one of my favorite party appetizers, skinned cherry tomatoes, first marinated in vodka, then a mix of worcestershire sauce and fresh grated horseradish. like a bloody mary on a toothpick.\n\n\n\n\n\n\n\t\t\tyummmmm!!!!!!!!\ni make vodka cherries and used to make godiva chocolate cherries but hadn't thought to make vodka tomatoes!\nthanks, bucky!\n\t\t\n\n\n\n\n",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Oh, dear, the only thing not mentioned above that I can come up with is the original recipe for Caesar's salad had Worcestershire, believe it or not, rather than anchovies (the former contains the latter), or so I've been told. But hubby uses lots of it in his bloody marys and Caesars, and I agree, anything with ground beef.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " And let's not forget the Chex Party Mix. But Lee & Perrins Worcestershire is the only brand I'll use.\n\nIt's also great when mixed with a bit of lime juice and peppers, then added to some left-over grilled steak. Serve with sliced avocadoes and tomato.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " my little sister loves it on her fish sticks (lee and perrrins only too goodweed)",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " On icecream!!! Only joking all the good ideas were taken. Oh I know what no one has said, on grilled cheese, it's gorgeous, or making welsh rarebit.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " I add it to \n\nsavoury mince and onions - for cottage pies, etc\nbeef casseroles (even if I make a wine sauce)\nWelsh rarebit mix\n give soy sauce a 'kick' when I make a stir fry\nFried onions\nBolognese sauce\nPan juices for pan seared steaks\ngravies - eg when I make sausage and mash\n\nIn fact.... I add to lots of dishes!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Oysters Kilpatrick",
"loss": true,
"prefix": "mrsmac:"
},
{
"from": "gpt",
"value": " My hubby mixes it with mayo for French fry dip, to dip his fried potatoes, chip dip, and cold crisp celery.",
"loss": true,
"prefix": "Brianschef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fresh Blueberry Pancakes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Enjoy Fresh Blueberry Pancakes!\n\nFresh Blueberry Pancakes\n\n 1 c flour\n 1/2 ts baking soda\n 1 1/2 ts baking powder\n 1 egg substitute equivalent\n 1 c low-fat buttermilk\n 1 tb canola oil\n 1/2 c fresh blueberries; washed \n -and drained\n\nCombine dry ingredients in a medium-sized bowl and set aside.\n\nIn a bowl equipped to hold these ingredients combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until, moistened. Once \"just\" blended (some lumps are OK) then gently fold in the blueberries.\n\nCoat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter\nfor each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.\n\n8 servings/Serving size: 2 4- to 5-inch pancakes",
"loss": false,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Don't these sound good. It makes me want to have them for breakfast this weekend. Only, if I had some blueberries.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " oh yum!\nI have a habit of putting cinnamon into whatever blueberry dish I make, so I may do the same with these - fantastic timing, elf - I needed this recipe for next week! Thanks!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " I could actually eat these and not put any syrup on them. TY for recipe.",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "human",
"value": " Whoa!! Sierra - you've been doing some digging or searching to have found this one from 1 1/2 years ago! lol Thanks for pulling it up to the top!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Wow, kitchenelf! Thanks for the pancake recipe!! I've been buying LOTS of fresh blueberries. We really like them. Last weekend I made blueberry muffins, and we love to put them on our cereal and just eat them as a snack. Sunday mornings we splurge on breakfast - so I'm making these blueberry pancakes!!!",
"loss": true,
"prefix": "callie:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhoa!! Sierra - you've been doing some digging or searching to have found this one from 1 1/2 years ago! lol Thanks for pulling it up to the top!\n\t\t\n\n\n \nIt is fun to search through the old posts. You never know what treasures you may find. Sometimes I will just search a particular word to see what I come with. This time obviously the word was blueberry.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " That sounds soooooooooooooooooooo good. I wish had some right now with some excellent maple syrup, not that imitation crap or the hybrid maple syrup.\n\nI used to eat pancakes for dinner when I was a kid.......not much has changed, except now I work out a lot more to burn off all those calories.",
"loss": true,
"prefix": "Always Hungry:"
},
{
"from": "human",
"value": " Sierra, that was perfect timing for dredging up the thread - right now my grocery store has pints of super-sweet, chubby blueberries on a buy one/get one free sale - woo hoo!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " The recipe looks wonderful and your avatar is indeed my favorite dessert in all the world. I use the easy recipe with condensed milk - but it is delicious also and never fails.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " Buttermilk pancakes are soooo good, arent' they? \n\nAnother week and a half and I'll be combing the fields for the finest wild blueberries on the planet. I'm looking forward to some blueberry pancakes, both buttermilk style (I'll be using yur recipe), and my own \"World's Best\" recipe. Both make great pancakes, but with a different texture and flavor. Variety is what it's all about for me. \n\nI may even make some of those pancakes with M&M's in them that my wife used to love. No chocolate in my pancakes though. If I'm going to shorten my life with too many carbs, it's going to be with the finest flavors available, and for me, that's real pancakes, with wild blueberries, and real maple syrup. (though If I get enough blueberries, I may have to make some home-made blueberry syrup. ) \n\nI can see right now that I'm going to need a bunch of blueberries, maybe 8 to ten gallons. Hope the weather cools a bit .\n\nSeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Don't forget the blueberry muffins.....and blueberry pie......and blue berry buckle....and blueberry argggg now I am hungry.",
"loss": true,
"prefix": "IcyMist:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Great Website",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I came accross this website today and just love it. I'm not sure if you have seen it or not, but they have a tone of neat information and I love their food posters. Just thought I'd share.\n\nwww.foodreference.com",
"loss": false,
"prefix": "abjcooking:"
},
{
"from": "gpt",
"value": " Nice site abj I put it in my favorites list,after discuss cooking of course .",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "human",
"value": " Thanks for sharing, abj.",
"loss": true,
"prefix": "callie:"
},
{
"from": "gpt",
"value": " www.discusscooking.com is good too",
"loss": true,
"prefix": "amber:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Getting started in cooking",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone!\nI'm 17, just found your site, and want to find an appropriate cook book to get started in. Basically I like all types of foods, and so would like a cookbook that tries to cover a broad range. Any recommendations are greatly appreciated, thanks.",
"loss": false,
"prefix": "gibo:"
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{
"from": "gpt",
"value": " Welcome to DC gibo.\n\nA great cookbook for a beginner is the Joy of Cooking. It covers a lot of ground and is good on the basics.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Welcome to the site. Where are you from? What do you like to cook?\n\nMy favorite book to get started with is How to Cook Everything: Simple Recipes for Great Food by Mark Bittman. You can find it here",
"loss": true,
"prefix": "GB:"
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{
"from": "gpt",
"value": " Thanks for the posts. I'm from Australia, near Sydney. What I'm not interested in is desserts. I'm particularly interested in small snacks. Things appropriate for lunch. And dinner meals that are quiet quick and easy.",
"loss": true,
"prefix": "gibo:"
},
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"from": "human",
"value": " i always recommended this one:\nwww.bartleby.com/87/\nit has a lot of outdated recipes but it explains a lot about the basics.\ni used to read it like a novel.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " The Joy of cooking looks a good book, reasonably priced $11, for paperback version, from amazon US. Also its very large so would take a fair time to consume completely.",
"loss": true,
"prefix": "gibo:"
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{
"from": "human",
"value": " Great choice. Joy is kinda like a Bible in these circles. I also highly suggest picking up a book or two that get's into the science of cooking. Once you understand the processes that go into fixing your favorite dishes then you will have every base covered except for technique and taste, which really come only with experience. I cant really recomend one such book (havent read many cookbooks) but I grew up with two ingeneer parents who loved to cook and benefited more from the parts they explained using a sheet of papper, pencil and calculator than the actual manual parts.",
"loss": true,
"prefix": "Lugaru:"
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"from": "gpt",
"value": " Betty Crocker is a good begining cookbook. The red&white plaid one. This was one of the first cookbooks I picked up, and I still refer to it.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Better Homes & Gardens cookbooks are also good. I have the 12th edition & have learned a lot from it. My son has a Better Homes & Gardens Junior cookbook that is good also. Not only has he made several things from it, I have as well.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Alton Brown - I'm just here for the food. This book covers the science of cooking.",
"loss": true,
"prefix": "FoodDude:"
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{
"from": "human",
"value": " gibo - here's my usual advice - as cookbooks can get pricey, check out garage sales, estate sales and used book stores. You can really get some great deals. And, quite often, you'll find the best recipes, as the book will open to those pages, and there will be the original owner's handwritten notes in the margins. I'd say at least half of mine are pre-owned. Also check ebay! You never know what you'll find!",
"loss": true,
"prefix": "jkath:"
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{
"from": "gpt",
"value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tBetter Homes & Gardens cookbooks are also good. I have the 12th edition & have learned a lot from it. My son has a Better Homes & Gardens Junior cookbook that is good also. Not only has he made several things from it, I have as well.\n\t\t\n\n\n \nwe have 2 of those, one that is old, like from when my Parents got married in the 70's and that has some very, um... unique recipes in it (as in, scrambled brains ) but i love that edition and a newer one.",
"loss": true,
"prefix": "luvs:"
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{
"from": "human",
"value": " The Alton Brown suggestion is a great one! Another similar food science book that I love is What Einstein Told His Cook: Kitchen Science Explained by Robert L. Wolke. You can find it here",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I totally agree with jkath about checking out garage sales & stuff. Another great place to try is thrift stores. I just got The Frugal Gourmet by Jeff Smith for $1. Haven't made anything from it yet, but I'm enjoying reading it. \n\n\nLuvs, my grandpa used to eat scrambled eggs & pigs brains for breakfast! I've always wanted to try it but I want fresh, not the canned ones & someone else to cook it. I have a cookbook (mudbug has the same one too) that has some very, ummm.... shall I say interesting , recipes in it too. I can't think of the name of it right now though. My coffee hasen't kicked in ths morning!",
"loss": true,
"prefix": "crewsk:"
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"from": "human",
"value": " I would also suggest alton brown's cookbooks. He really makes learning fun.",
"loss": true,
"prefix": "spatulator:"
},
{
"from": "gpt",
"value": " thank for the replies anyone. With the cookbook I'm after low fat food, relatively quick and inexpensive. Also I'm not concerned with deserts. I think I will pick up two, maybe three books. The joy of cooking seems to be a good place to start, can anyone think of a book that can accompany this book well? It's interesting to note that the joy of cooking was written a very long time ago, what significance if any would that have?",
"loss": true,
"prefix": "gibo:"
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{
"from": "human",
"value": " I am one of the few people here who does not like the Joy of Cooking. I know it is a very valuable book and tons of people love it. Hopefully you will too. I just don't like it for some reason.\n\nMost cookbooks will have a dessert section in them. I am like you in that I could care less about that part. As for low fat, quick and inexpensive, you can find cookbooks specifically for those topics. I usually do not like those books though. The recipes are the same book after book and some can be pretty boring. Your best bet, IMO, is to learn the basics first from a good book like Joy Of Cooking or How To Cook Everything or any number of other all purpose cookbooks. Once you learn the basics you will be able to figure out on your own how to make things low fat, quick, and cheap.\n\nWhat I would recommend is that you go to the library and take out a few cookbooks. Any library worth their salt with have Joy Of Cooking. Before you spend any money, take them out for free and see what you think.",
"loss": true,
"prefix": "GB:"
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{
"from": "gpt",
"value": " excellent idea, GB! I'm currently going through 3 cookbooks I got at the library.\nIf I find a book I love there, then I scout it out on ebay. \n\n(ps)I'm not into Joy of Cooking either.\n\nOne of my favorites, which is the Better Homes and Gardens Cookbook, was published in the 30s. It's real stuff, not trendy stuff. Granted, there's no section for \"low-fat\", but it does talk a lot about nutrition, gives so many basics, and tons of \"how-tos\".\nIt even shows how to shop/cook frugally.\nGibo, when you do find a book you love, please share with us!",
"loss": true,
"prefix": "jkath:"
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{
"from": "human",
"value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tI just got The Frugal Gourmet by Jeff Smith for $1.\n\t\t\n\n\n \nI bought that book new when it first came out and have made many of the recipies from it. I recommend the Boston Baked Beans. They've become my 'signature' contribution to the family pot luck. (I usually make that and something else because I don't like doing the same thing all the time).\n\nI don't really use many of my cook BOOKS anymore. I usually find things I'm looking for using an Internet search or by asking for help from the good folks here at Discuss Cooking .",
"loss": true,
"prefix": "The Z:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is your favorite non expensive dish?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Mine would have to be goulash!!\nGround beef\nTomatoes\ncorn\nnoodles \nand tomatoe sauce",
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"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " I bought some pork shoulder on sale at Fred Meyers yesterday.\n\nCame home and cut in into chunks, marinated it all day in EVOO, Garlic, Onions, salt, pepper, lots of lemon juice and oregano.\n\nI added some EVOO to a fry pan and fried it all up.\n\nMade a Greek Salad \nand Fried some pita bread in EVOO, salt, pepper, garlic and oregano.\n\nIt was a pretty inexpensive dinner and VERY GOOD!",
"loss": true,
"prefix": "pdswife:"
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{
"from": "human",
"value": " I know this will sound stupid to some of you, but, What is EVOO??",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " It is extra virgin olive oil.\n\nI love beans....wonderful beans!\n\nButterbeans, pinto beans, red beans, navy beans, black beans.......!",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " texasgirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tI know this will sound stupid to some of you, but, What is EVOO??\n\t\t\n\n\n \nIf you ever watch 30 Minute Meals, the show's notorious hostess says that all the time. I know cringe everytime that acronym pops up. \n\nBut my favorite inexpensive meal is either chili or pizza",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Sorry Iron. I've just always typed it EVOO... I'm a very lazy girl.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " A big pot of pintos and just a basic cornbread in the winter and a big pot of fresh green beans, onions, and bacon with the same cornbread in the summer.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " hmmm i have to go with ground beef and gravy over mashed potatoes.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " choclatechef said:\n\t\t\t\n\t\t\n\n\n\t\t\tIt is extra virgin olive oil.\n\nI love beans....wonderful beans!\n\nButterbeans, pinto beans, red beans, navy beans, black beans.......!\n\t\t\n\n\n \n\nChocolatechef, I'm with you there! Just throw in a nice hunk of cornbread & I'm a happy camper!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " A great big pot of chili - inexpensive and lasts 3 days minimum.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " The 15 bean soup package jazzed up with ham in soup and shredded cheese on top.\n\nBut what could be cheaper than a good box of mac and cheese with more cheese mixed in hence my cholesterol problem.\nIm with with you crewsk I love any legume available.\n Especially with more cheese.\nI LOVE CHEESE!",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "gpt",
"value": " jpmcgrew said:\n\t\t\t\n\t\t\n\n\n The 15 bean soup package jazzed up with ham in soup and shredded cheese on top.\n\nBut what could be cheaper than a good box of mac and cheese with more cheese mixed in hence my cholesterol problem.\nIm with with you crewsk I love any legume available.\n Especially with more cheese.\nI LOVE CHEESE!\n\t\t\n\n\n \n\n\nI have to have cheese on everything too!!!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " Wow.......i started a thread many months ago with a expense limit and there were some wonderful ideas.....you may look that thread up also.\n\nOff my head I'd pick:\nHomemade Chicken Noodles & Mashed Potatoes...my favorite\n2nd the Goulash\nSpagetti\n2nd the beans & cornbread\nSOS\n\nOk.....thats all I can think of right now.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Otter said:\n\t\t\t\n\t\t\n\n\n\t\t\tA great big pot of chili - inexpensive and lasts 3 days minimum.\n\t\t\n\n\n \nI don't know about you, but a big pot of chilli costs me about $30 to make \n\nOne of my favorite cheap meals, that takes about 8 minutes from the time you crack the first can til the time you eat is creamed tuna on toast. Open a can of cream of mushroom soup, add two cans of tuna, lightly salt and pepper and add milk to change the consistency if necessary. Bring to a quick boil, remove from heat and serve over toast. Can't beat it for time and money.",
"loss": true,
"prefix": "cantcook:"
},
{
"from": "human",
"value": " pdswife1 said:\n\t\t\t\n\t\t\n\n\n\t\t\tSorry Iron. I've just always typed it EVOO... I'm a very lazy girl.\n\t\t\n\n\n \nNah, I just can't stand it coming from Ms. Ray.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\thmmm i have to go with ground beef and gravy over mashed potatoes.\n\t\t\n\n\n \nmiddie, this is one of my favorites, also. Sometimes, I will substitute ground sausage for the ground beef. My other favorite inexpensive meal is ground beef and beef flavored rice-a-roni.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " I love a big pot of crowder peas cooked with ham, bacon or smoked sausage and onion, with cornbread on the side.\n\nMy \"ham salad\" is a good one, too. I grind a pound of balogna, a pound of any hard cheese, and 8-10 hard-boiled eggs, then mix together with Miracle Whip, mustard and sweet pickle relish. It's good as a snack on crackers, or as a sandwich, toasted or not. \n\nThen there's the ubiquitous SOS...I used chipped beef, mushrooms, peas and my own white sauce, and serve it on bisquits. My family loves it. \n\nA turkey on sale is a great bargain...I can feed a family of four for a week with a 14 lb. bird.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Cheap and fast is a roasted chicken with oven roasted potatoes. Whole chickens are fairly inexpensive. I normally buy them when they are on sale and leave them in my freezer. \n\nButter, herbs, garlic and lemon and olive oil are always in my pantry. I wash the chicken and pat it dry and make an herb butter with butter, herbs of my choice, finely chopped garlic and lemon or lime zest. I smear it over the chicken. I stuff it with the lemons or limes that I have left over from zesting and leftover herb stems. Bake it in an oven at 400 degrees. \n\nWhile the Chicken is being roasted I wash some poatotes (Idaho ones are fine since I get them for less than 2 dollars for an entire bag). Scrub them really well and cut them into small cubes. Toss with herbs, olive oil and lots of garlic and bake alongside with the chicken. \n\nIn less than a hour you have a great meal that is easy on the pocket. I think with everything added it's under 10 dollars and can feed a family of 4 atleast in my house because I have younger kids.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "human",
"value": " choclatechef said:\n\t\t\t\n\t\t\n\n\n\t\t\tIt is extra virgin olive oil.\n\nI love beans....wonderful beans!\n\nButterbeans, pinto beans, red beans, navy beans, black beans.......!\n\t\t\n\n\nMe too chef, espically my dad's beans..Simple, easy, thrifty, and yummy...serve em up wit a green salad and lots of warm buttered french bread...EMmmmmm \nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " Pea soup.\n\nAnd then probably the Cuban dish, picadillo.",
"loss": true,
"prefix": "auntdot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I've mixed up my flour containers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was cleaning my cabinets and mixed up my flour labels. Is there a quick way to tell which is ap and which is sr? Thanks",
"loss": false,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Put a little of each in separate dishes and add some warm water. The one that foams up is SR.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I'm glad Andy could help you so quickly, licia! I'm going to move this to General Cooking Questions for you.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " Or you could taste a tiny bit, the SR has the salt, etc.",
"loss": true,
"prefix": "Shunka:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Brown sugar...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hey y'all\n\ni was watching \"liscene to grill\" show with robert and i noticed that most of the rubs on his meat and poultry... he used brown sugar and also noticed that some people in this forum does as well... i'm confused why people do it and i was wondering if y'all can explain it this to me... i think brown sugar as an ingredient to dessert type like cakes, cookies, pastry cause its come....",
"loss": false,
"prefix": "Mulak:"
},
{
"from": "gpt",
"value": " Welcome aboard, Mulak.\n\nMany BBQ sauces and rubs contain brown sugar. It's a common ingredient. It provides a balance against the heat of other ingredients. I can assure you the finished product does not taste like a dessert.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Mulak, welcome to DC.\nA lot of savory items have sweetness in them - check your labels on the back of ketchup and BBQ sauce. It's that little hint that really enhances the flavor of the other ingredients.\n\nPS - I love Rob Rainford on Licence to Grill! He really has some great ideas! Did you see his homemade roasted ketchup? Wow!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Thanks for ur replys...i must have miss that eps with the roasted ketchup... Robert Rainford because he used most of his cooking on the bbq and I LOVE BBQ smokey hickory flavour! hmmm goood hahah",
"loss": true,
"prefix": "Mulak:"
},
{
"from": "human",
"value": " Mulak said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks for ur replys...i must have miss that eps with the roasted ketchup... Robert Rainford because he used most of his cooking on the bbq and I LOVE BBQ smokey hickory flavour! hmmm goood hahah\n\n\n\n \nA lot of great marinades use honey or brown sugar, too. I don't think I've ever made a BBQ sauce without some brown sugar or molasses in it, although you have to be careful how you use such sauces, as the sugar will carmelize and burn very quickly if you cook it too long or too hot. I usually cook the meat most of the way without the sauce (using a dry rub or sugar free marinade), then just sauce it to finish for a few minutes right before serving.",
"loss": true,
"prefix": "RPCookin:"
},
{
"from": "gpt",
"value": " Also salt and sugar are 2 very basic flavors/tastes. Everyone is familar with them.\n\nIn rubs, brown sugar will blend better (no white specs) in color with the other spices.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Didn't I read something on here about umami? Isn't that what the brown sugar stimulates? Searching....",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " The Japanese long ago invented a word to describe the unique effects of seaweeds glutamates on taste: umami. Today umami is acknowledged to represent a separate family of savory tastes that are stimulated by glutamates, similar to the family of sweet tastes that are stimulated by sugar, aspartame, and their saccharine relatives.\n\nThere was a thread started by Chopstix on this. I found it very interesting.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " sugar helps heighten savory tastes. that's why it's added to brines for example.\n\nit also helps brown (carmelize) the meat.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Almond butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all,\n\nI really like almond butter (pricey as it is ), and am wondering if I can sub it for peanut butter in most recipes. Say like pb-cookies or a satay sauce?\n\nThanks for any thoughts guys",
"loss": false,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Sure you can! The flavor will not be the same .... but you already know that.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " You probably can, but it will change the entire flavor of the recipe depending on the strength of the almond butter. I've never used almond flavors in recipes that had strong Asian flavors so I can't say as to how it would work in satay or peanut sauce. As for the cookies, I would know.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Thanks guys, I appreciate your comments \n\nI went Googling and came up with these recipes that use almond butter:\n\nhttp://search.yumyum.com/recipe.htm?ID=7903 (Almond butter cookies, they sound great)\n\nhttp://www.veganchef.com/almnutbutter.htm (A homemade almond butter recipe)\n\nhttp://www.rwood.com/Recipes/Homemade_Almond_Butter.htm (Another homemade recipe)\n\nhttp://www.wholefoodsmarket.com/recipes/springtimesushi.html\n(Springtime veggie sushi with almond butter - the name alone is cool!)",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " almond butter is so good! \ni figure you could use it instead of peanut butter if you would prefer the taste.",
"loss": true,
"prefix": "luvs:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Wahoos?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " There's a local place that sells fish tacos. I'm thinking of trying to duplicate their fish tacos on the grill at home.\n\nAnyone else ever been to Wahoos?\n\nAny ideas what they put in the seasoning for the spicy version?\n\nCome to think of it...i don't even know what kind of fish they use. Tuna steaks perhaps...",
"loss": false,
"prefix": "Mr_Dove:"
},
{
"from": "gpt",
"value": " There are 28 Wahoos (from what the LA Times reports), most being in Southern CA.\nJust today there are 2 So Cal papers that have requests for the fish taco secret recipe!\n\nAn interesting sentence I read was this one:\nWahoo's Fish Taco -- It's the Baja Mexican flavor mixed with a dash of Brazilian and Asian spices. \nCould this be the spice influence you're looking for? Hopefully it's a start.\nGood luck!",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: cooking Sherry?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Is there somewhere that I'm likely to find small amounts of sherry for a recipe?\n\nMy wife and I don't drink and we've never tried this recipe before so its possible that we may never make it again.\n\nThe recipe calls for 1/4 cup of sherry and we already checked all our friends who drink to see if they had some we could have.\n\nI'm thinking of stopping by a liquor store but I don't know if they have really small bottles of sherry or just full size ones.",
"loss": false,
"prefix": "Mr_Dove:"
},
{
"from": "gpt",
"value": " This topic may help. \n\nhttp://www.discusscooking.com/forums/showthread.php?t=12258",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Sherry really has a very distincive flavor .... you would be better off to omit it than try to substitute for it. And, for heavens sake, stay away from that crap in the grocery store called \"cooking sherry\" - it's mostly salt and really crappy sherry.\n\nCheck the liquor store ... I don't remember ever seeing a small bottle - but they would know if they were available.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Michael is right on - no cooking sherry.\n\nIn the liquor store, you can pick up a bottle of dry or pale dry sherry for $5 or less. It will be a full-sized bottle but will last for a very long time as it's a fortified wine.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Ditto on the absolutely positively NO cooking sherry - a bottle is VERY inexpensive and it will last for years - so eventually you're bound to use it maybe one more thing. We can buy ours at the grocery store in the wine department. If you use fresh ginger you can peel and slice the ginger then put in a small bottle and cover with the sherry - will last a VERY long time - like over a year - like this. You can then use the ginger-infused sherry in some wok cooking or other dishes. Just add more sherry as necessary.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " a related question. The same recipe suggests the use of unsweetened apple juice as a replacement for the sherry. How similiar are they. Unsweetened apple juice is probably tough to find too though.",
"loss": true,
"prefix": "Mr_Dove:"
},
{
"from": "human",
"value": " Personally I don't think they are similar but I can see where that apple flavor would fit nicely as a substitute. You may find unsweetened apple juice at a health food store - and possibly on the upper shelf of the grocery store where some of the more natural juices are i.e., cranberry.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " [font=Comic Sans MS, Arial]Alcohol Substitutes for Recipes[/font]\n\n\n\n\n\n[size=-1]Here's a helpful list that suggests substitutes for a variety of alcoholic beverages. Quantities and substitutes vary, depending on the recipe used.[/size]\n\n\n[size=-1]Amaretto:[/size][size=-1] non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.[/size]\n[size=-1]Applejack or apple brandy:[/size][size=-1] Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.[/size]\n[size=-1]Apricot brandy:[/size][size=-1] Syrup from canned apricots in heavy syrup; or apricot preserves.[/size]\n[size=-1]Bourbon:[/size][size=-1] Non-alcoholic vanilla extract.[/size]\n[size=-1]Champagne and other sparkling wines:[/size][size=-1] Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.[/size]\n[size=-1]Cherry liqueur or brandy:[/size][size=-1] Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.[/size]\n[size=-1]Coffee liqueur or brandy:[/size][size=-1] Espresso; non-alcoholic coffee extract; or coffee syrup.[/size]\n[size=-1]Creme de cacao:[/size][size=-1] Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.[/size]\n[size=-1]Creme de cassis:[/size][size=-1] Black currant Italian soda syrup; or black currant jam.[/size]\n[size=-1]Creme de menthe[/size][size=-1]: Mint Italian soda syrup; or non-alcoholic mint extract.[/size]\n[size=-1]Gewurztraminer:[/size][size=-1] White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.[/size]\n[size=-1]Licorice or anise flavored liqueur:[/size][size=-1] Anise Italian soda syrup; or fennel.[/size]\n[size=-1]Mirin:[/size][size=-1] White grape juice mixed with lemon juice or zest.[/size]\n[size=-1]Muscat:[/size][size=-1] White grape juice mixed with water and powdered sugar[/size]\n[size=-1]Orange liqueur or brandy:[/size][size=-1] Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.[/size]\n[size=-1]Peach brandy:[/size][size=-1] Syrup from canned peaches in heavy syrup; or peach preserves.[/size]\n[size=-1]Peppermint schnapps:[/size][size=-1] Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves[/size]\n[size=-1]Port:[/size][size=-1] Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice[/size]\n[size=-1]Red wine:[/size][size=-1] Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.[/size]\n[size=-1]Riesling:[/size][size=-1] White grape juice mixed with water and a pinch of powdered sugar.[/size]\n[size=-1]Rum:[/size][size=-1] Non-alcoholic vanilla or rum extract.[/size]\n[size=-1]Sherry:[/size][size=-1] Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.[/size]\n[size=-1]Vermouth:[/size][size=-1] Apple cider; or apple juice mixed with lemon juice and water.[/size]\n[size=-1]Vodka:[/size][size=-1] Water; apple cider or white grape juice mixed with lime juice.[/size]\n[size=-1]White wine:[/size][size=-1] White grape juice; apple cider; apple juice; vegetable stock; or water.[/size]",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " I think most apple juice that's labelled ' 100% juice' doesn't have added sugars to it; check your grocery store brands to see.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Amen on the cooking sherry. We usually find some at the grocery store.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Hey Z, thanks. This is good info to post over in terms & techniques as well.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " If its not good enough to drink, it is not good enough to cook with.\n\nbryan",
"loss": true,
"prefix": "bknox:"
},
{
"from": "human",
"value": " Amen Byran!",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Gosh, it is a real shame that one does not see sherry in miniature bottles.\n\nIt does keep for a good while once opened and you might find other uses for it. Try deglazing a meat pan with it and cooking most all of the alcohol out as you make a sauce.\n\nSome sherry bottlers used to sell half bottles, but I have not seen them in years.\n\nDon't get the sweetest sherry for cooking. Nor do you need to get the most expensive stuff. A bottle of California or even New York State should not break the budget.",
"loss": true,
"prefix": "tj:"
},
{
"from": "human",
"value": " Add a cup of sherry along with an granny smith apple cut in half to the cavity of your turkey bird - them make gravy from it - OMG - there is nothing better than sherry gravy!!!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I think the unsweetened apple juice will be more expensive. \n\nJust buy the sherry and store it. If anything, it will give you more motivation to try other recipes that use sherry which will not only help you to finish the bottle, but to expand your culinary horizons as well.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " just a word on cooking sherry- it's very, very salty. i'd go with the apple juice. \nif you do go with the sherry, do you have a friend who likes alcohol who you could give the leftovers to? i usually just give alcohol away to my Parents if i don't like it. i just gave my Mom some wine.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Mr_Dove said:\n\t\t\t\n\t\t\n\n\n\t\t\ta related question. The same recipe suggests the use of unsweetened apple juice as a replacement for the sherry. How similiar are they. Unsweetened apple juice is probably tough to find too though.\n\t\t\n\n\n \n\nNot at all similar in any respect, IMO\n\nAnd neither is vanilla extract, another listed sub for sherry.\n\nJust say NO to cooking sherry from the supermarket!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Humm .... after having been duly chastised by someone for my views that you really can't follow that sub chart if you want the same flavors ... I guess the question would have to be .... (drum roll please) ... What's the recipe????",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " That's an excellent question!!! The recipe would be helpful - I don't know why but I think apple juice sounds like it would a similar character. But like you said Michael - it's hard to tell without knowing the recipe!",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tamale and Frito Pie",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Tamale and Frito Pie \n\n1 can (1 pound) chili or about 3 cups homemade chili\n2 cups regular size Fritos\n6 tamales, removed from the corn husks (see note)\n4 ounces Monterey Jack cheese with jalapeno peppers, shredded\nPreheat the oven to 350F degrees. Spray a 7 x 11-inch baking dish with non-stick spray. Heat the chili in a saucepan until it just comes to a boil. Remove from the heat. Crumble the Fritos and spread in the bottom of the baking dish. Lay the tamales on top of the Fritos. Cover with the hot chili. \n\n\n\nBake uncovered 20 minutes. Sprinkle with the shredded cheese and bake 5 to 10 minutes more, until the cheese melts and the mixture is bubbly. \n\nYields 2 servings. The recipe may be doubled. Note: Canned tamales may be used if nothing else is available, although the results will be different. If frozen tamales in the shuck are used, thaw them before using.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " This sounds like a perfect meal for watching a football game! (Preseason is almost here!)",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Uses for Blueberry Vinegar",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My sister gave me a beautiful bottle of Blueberry Vinegar.\n\nI've just drizzled it over a few things, and mixed it with grapeseed oil for a quick dressing so far.\n\nWhat would you do with this neat item?",
"loss": false,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " i've never even seen it around here jkath. it sounds interesting... i have no idea what i'd do with it.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I hadn't seen it either - but she always finds these need random items that are ALWAYS perfect for me. Last time it was fizzy bath bombes in my favorite fragrances.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " can i have her for a sister too ?? lol",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " sure! I'll call mom regarding the adoption process....",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " you can have mine in return lmao",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Fruit vinegars make great salad dressings. You could also use it in a marinade for meats & poultry, or a reduction sauce for roasted pork or chicken.",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "gpt",
"value": " Mix it with EVOO, pour it over a salad with pears, Gargonzola and baby greens ... I may have to make a trip to the store!\n\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " Oh, I love pears & cheese! great idea",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " i think i found something for you jkath. how's this ??\n\nMixed Greens with Blueberries and Feta\n\n2 tablespoons blueberry vinegar (or raspberry)\n1/4 cup reduce sodium chicken broth\n2 tablespoons extra virgin olive oil\n1 teaspoon honey\n2 small fresh mint leaves\n1 cup plus 10 fresh bluberries (or raspberries)\n8 cups mixed greens torn into bite size pieces\n2 ounces crumbled feta (i'm sure you could use more lol)\n\nIn blender or food processor add vinegar, broth, oil, honey, mint, and 10 bluberries. Blend at low speed just until smooth and well combined.\n\nPour dressing into a jar with a tight fitting lid and refridgerate until needed. (it will keep up to 3 days).\n\nIn large bowl, toss the greens with bluberries. Shake the vinaigrette until blended well. drizzle over the salad and toss lightly. sprinkle the feta ontop and serve.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I am positively going to make this on Saturday! I will let you know how it is. I've got everything but the feta right now.\n\nThank you thank you thank you thank you!!!!!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " you're welcome 4 times back lol.\ni just hope you really like it.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " wondering if you made this jkath. and if so did you like it ?",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Avocado Butter Rec",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This is really good with bbq'd salmon or swordfish, and I think even painting it on hot grilled shrimp would be yummy.\nAvocado Butter\nThis has to be refrigerated and will hold about an hour.\n1/2-c. soft butter\n1/2c-mashed avocado\n4-Tab. lemon juice\n2-Tab. fresh chopped parsley\n1-tea. Worcestershire sauce\n1/2-tea. garlic powder or salt..\nWhip butter with electric mixer in small bowl til soft and creamy. Beat in the remaining ingredients..Refrigerate til ready to serve. \nMakes about 1-1/2 cups\nENJOY\nkadesma",
"loss": false,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " Oh My Goodness, Kadesma - that sounds perfect for topping anything!\n(I'm thinking chicken as my first attempt)\n\nAvocados Rock!!!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " jkath, \n\nChicken would be great...I feel Avocados, make a tired recipe come alive again..I use them almost everyday.\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " This is a low calorie recipe...right???",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tThis is a low calorie recipe...right??? \n\n\n\nBut of course \nkadesma",
"loss": true,
"prefix": "kadesma:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Filling Freezer Bags",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Trouble filling freezer bags with liquid or semi liquid items? :x \n\nPut the bag in a bowl and fold the edge, with the zipper, over the lip of the bowl. (like you would put a liner in a trash can) Spoon of pour the food to save in the bag. Nothing dribbled on the zipper. Easy to close \n\nCharlie",
"loss": false,
"prefix": "Hungry:"
},
{
"from": "gpt",
"value": " Thanks for the tip. It can be a real pain trying to pour something into those bags.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "human",
"value": " I also want to add that I reuse good quality freezer bags. I just rinse them out and invert over a tall glass to air dry. I only do this when the foods stored in them do not have a strong odor or flavor; i.e., homemade bread, lettuce, etc. Saves money and the environment. Keep warm everyone, snow and ice here again yesterday.",
"loss": true,
"prefix": "cats:"
},
{
"from": "gpt",
"value": " excellent idea!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Just add variety here, I use a tera cotta wine cooler instead of the bowl. This extends the bag to it's full length and I find it a little less finiky.",
"loss": true,
"prefix": "Georgeco:"
},
{
"from": "gpt",
"value": " Great idea, Georgeco!!!",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking Challenge",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Spam is the main ingredient. How would you prepare it?",
"loss": false,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " Slice it nice and thin, fry it nice and crisp and now the secret.........dump it in the garbage and order a large PIZZA!!!!",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "human",
"value": " LOL! That's what I'd do too Icy. I \nmight even skip the slicing and frying part of the plan\nand just chuck it in the trash. \n\nSorry Bang... I really dislike it.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " paper thin and fried! with syrup!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\tpaper thin and fried! with syrup!\n\t\t\n\n\n \nditto minus the syrup, luvs!!",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " can't stand the stuff... tried it with eggs and cheese once, and just couldn't stomach it",
"loss": true,
"prefix": "college_cook:"
},
{
"from": "human",
"value": " Bang - try the 'rack of Spam' from the White Trash cookbook - \n\n\nPut the Spam in a casserol dish, make slices down but not through the bottom - put slices of Velveeta into the slices - brush with ketchup or BBQ sauce, and bake at 375 til cheese is melted.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " spam -- hmmm childhood memory\n\nWe always had it as a camping staple when I was growing up. \nWe also camped alot. I haven't had it in years. I'll have to pick up a can and retry it. but this is how i remember having it,\n1- cut into cubes and put in it scallop potatoes\n2- slice it 1/4\" thick slices and brown it on both sides -put it between slices of white bread with mustard. \n3- cut into cubes and add it to mac and cheese\n4- fried - replacement for breakfast ham",
"loss": true,
"prefix": "letscook:"
},
{
"from": "human",
"value": " We like spam cut in cubes, fried onions, add to cooked macroni with velveeta cheese, milk. Also cut thin and fried with eggs. Don't have this often but good a few times a year. Always take a can of spam along camping. Good if ya don't catch any fish.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "gpt",
"value": " Ugh, we used to have this for school dinners when I was a kid - plastered in thick batter and deep fried. It was like eating a sponge filled with grease & salt. If I really HAD to eat it again, I think I would disguise it by mincing it up fine and adding it to ground beef or pork for meatballs....but I much prefer the 'throw it in the trash' recipe LOL!\n\nPaint.",
"loss": true,
"prefix": "Paint:"
},
{
"from": "human",
"value": " Fried in bacon fat with eggs. Only way I'll eat it.",
"loss": true,
"prefix": "SillyWabbit:"
},
{
"from": "gpt",
"value": " Spam eggs and spam, spam and spam with ham, hash browns and spam and a side order of spam. I am pretty sure you have to serve this with a group of spam chanting Vikings.\n\nMy favorite: Fried spam and fresh onion on toast.\nBryan",
"loss": true,
"prefix": "bknox:"
},
{
"from": "human",
"value": " bknox said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy favorite: Fried spam and fresh onion on toast.\nBryan\n\t\t\n\n\n \nMy mom gave us sliced spam,sliced bermuda onion and mustard on a hamburger bun when we were kids. Yummy!",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " Thinly sliced and fried , with eggs ( instead of ham as someone mentioned).",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " My mom used to make this recipe when I was a kid.\n\nSpam Divan Bake\n\n\n1 lb. broccoli florets\n3 tablespoons butter\n3 tablespoons flour\n1 teaspoon onion powder\n¼ teaspoon dry mustard\n1½ cups milk\n1 – 12 oz. can Spam, sliced\n4 cheese slices or 4 oz. shredded cheddar cheese\n\nCook broccoli in a small amount of boiling salted water. Melt butter. Blend together flour, onion powder, and dry mustard. Stir in milk. Cook over medium heat, stir until mixture thickens and boils. Add cheese and stir until cheese melts. Arrange broccoli in a single layer in buttered 12”x8” baking dish. Pour half of the sauce over broccoli. Overlap Spam slices over the broccoli. Pour remaining sauce over the top. Bake at 425º for 20-25 minutes or until bubbly.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Fried Spam with kimchee. Don't fry the kimchee just add it to the fried Spam.\n\nPrefer the SpamLite to the regular stuff, but am a Spam fan.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " bknox said:\n\t\t\t\n\t\t\n\n\n\t\t\tSpam eggs and spam, spam and spam with ham, hash browns and spam and a side order of spam. I am pretty sure you have to serve this with a group of spam chanting Vikings.\n\nMy favorite: Fried spam and fresh onion on toast.\nBryan\n\t\t\n\n\n \nYou forgot spam spam spam, baked beans and spam. LOL, I loved that bit. Time to go get out the Holy Grail.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tFried Spam with kimchee. Don't fry the kimchee just add it to the fried Spam.\n\nPrefer the SpamLite to the regular stuff, but am a Spam fan.\n\t\t\n\n\n \nThat will work. I am going to get some home made kimchee from my friends korean market monday.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " Bangbang said:\n\t\t\t\n\t\t\n\n\n\t\t\tThat will work. I am going to get some home made kimchee from my friends korean market monday.\n\t\t\n\n\n \nI am jealous. I love kimchee. Yummy!!",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " My friend makes the best kimchee I have ever had.",
"loss": true,
"prefix": "Bangbang:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Purple Peruvian potatoes was a main ingredient last night",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " on Iron Chef America where Cat Cora, the first female iron chef won her first match by one point.\n\nhttp://www.milkranch.com/Potato/GardenData.aspx?Var=PP\n\ni did not like the look of them at all.",
"loss": false,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " i use purple potatoes all of the time. they're gorgeous.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " I really like them too. It is harder to find them around here in the stores, but I will get a bunch when I can. The color is great and they taste the same as other potatoes.",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "gpt",
"value": " Are these the purple, freeze dried potatoes made in the Andes mountains called Chuno? I hate chuno numerous times while in Bolivia but I certainly wouldn't say that they taste the same as regular potatoes (the ones I'm thinking of)\n\nWouldn't mind finding some chuno as well as recipes to use with them.",
"loss": true,
"prefix": "Mr_Dove:"
},
{
"from": "human",
"value": " They are a variety of fingerling potatoes. With your eyes closed you would not know them from other fingerling types.\n\nWe had purple peruvian potatoes served at our wedding. I think they look great.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I love purple potatoes too but the ones I get aren't the fingerling variety. They are more similar to red potatoes. We love them just for a great color on the plate.\n\nMr. Dove - no, they are not the same.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tThey are a variety of fingerling potatoes. With your eyes closed you would not know them from other fingerling types.\n\t\t\n\n\n \ndo you often check out food with your eyes closed gb????? boy, could we have some fun with you...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\tdo you often check out food with your eyes closed gb?????\n\t\t\n\n\nThat depends on who is cooking",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Another purple potato that has a very nice flavor are Okinawan Sweet Potatoes. We use them for the starch in certain dishes and they add an interesting color and flavor to gnocchi, potato filled ravioli, etc.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " This one time....\n\nI remember using purple puruvians in a cooking class i went to once. We roasted them with two other kinds of potatos. I dont really remember the recipe totally but it was pretty simple. We just took purple puruvians, yukon gold and one other kind sorry i cannot remember, and cut them in half. Then we just drizzled on some olive oil, tossed them with salt, pepper, thyme and rosemary and voila, a ice little version on roasted potatoes.",
"loss": true,
"prefix": "mitch_the_chef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Leftover green chiles?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what can i use these for? is ther any kind of soup they'd go well with? i buy them and then have a lot left over, and they always go to waste.\nmany thanks.",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " You could make chili flavoured olive oil to use in dressings or when cooking chicken or other meats.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " You could try freezing whole ones or pickling them for later use.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I always just freeze them, like Andy says.\n\nBe careful if you make the oil. Fresh peppers present the risk of botulism, so if you do infuse oil, make sure you keep it in the fridge and use it within 2 weeks.\n\nAndy just knew I'd jump in with that one!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Dice 'em and make an overnight marinade for your chicken. Ta-da! Now you have the next day's meal ready.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " You can add them to a salsa or saute a little chopped onion,add chili a bit of cumin and garlic salt and pepper and a pinch of oregano and fill an omelet with the filling with cheddar.or put filling in a quiche with cheddar.Serve quiche with a little salsa on top.\nGive me a little time Ive got lots of ideas we buy 3 bushels of roasted green chili evey year and freeze them we eat them in all kinds of ways.\nMake a tomato bisque add beef base, cumin, chili powder, garlic, oregano and green chili and you have tomato green chili bisque.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "human",
"value": " I add them into scrambled eggs or omelets. Put them in taco salad or tacos. Make a quesadilla with the green chiles, onions, and cheese. Place them on hamburgers or hotdogs. Add them to chili.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " thanks, guys! great ideas, all of you!\ni know for sure i'm gonna put them in scrambled eggs and on chicken.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Mix them into softened cream cheese, spread on tortilla, roll and slice for a tasty snack.",
"loss": true,
"prefix": "Constance:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I Need Carob Recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My neighbor has a Carob tree, and has no idea as to what she could make with all the Carob it produces every year. \n\nI thought it would be nice if I could give her a few recipes.\n\nHas anyone ever used it directly off of a tree?",
"loss": false,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " here jkath i found this link:\n\nhttp://www.breadbeckers.com/recipes/carob_brownies.htm",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " darn i just noticed it said carob powder. sorry",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Just for fun, I looked up some information on Carob and here is what I found. \n\nCAROB--THE COCOA SUBSTITUTE\n\nCarob (Ceratonia siliqua) \nFABACEAE, Legume Family\n\nMany residents of southern California have seen carob trees (Ceratonia siliqua) planted around town. Carob is an evergreen tree with pinnately compound leaves (have 2 to 6 pairs of oval leaflets), which can grow to a height of 15 meters and be very handsome. Nevertheless, this species is grown around the world primarily as a food crop, for its sweet and nutritious fruits.\n\nCarob is native to the eastern Mediterranean, probably the Middle East, where it has been in cultivation for at least 4000 years. The plant was well known to the ancient Greeks, who planted seeds of this plant in Greece and Italy. There are references to carob in the Bible. For example, this plant is also called St. John's bread or locust bean because the pods were once thought to have been the \"locusts\" that were eaten by John the Baptist in the Wilderness. That story was apparently wrong--he ate migratory locust. Seeds were used to weight gold, hence the word \"carat.\" Mohammed's army ate kharoub, and Arabs planted the crop in northern Africa and Spain (Moors), along with citrus (Citrus) and olives (Olea). Spaniards carried carob to Mexico and South America, and the British took carob to South Africa, India, and Australia. Records show that carob was intentionally introduced into the United States in 1854, and the first seedlings were apparently planted in California in 1873. For commercial production cultivars with the finest quality fruits are bud grafted on common stock. Carob grows well anywhere that citrus is grown, and it prefers dry climates that receive more than 30 centimeters of rainfall--ideal mediterranean-type climates.\n\nThe fruit of carob is a pod, technically a legume 15 to 30 centimeters in length and fairly thick and broad. Pods are borne on the old stems of the plant on short flower stalks. Interestingly, most carob trees are monoecious, with individual male and female flowers. The dark-brown pods are not only edible, but also rich in sucrose (almost 40% plus other sugars) and protein (up to 8%). Moreover, the pod has vitamin A, B vitamins, and several important minerals. They can be eaten directly by livestock, but we know carob mostly because the pods are ground into a flour that is a cocoa substitute. Although this product has a slightly different taste than chocolate, it has only one-third the calories (total 1595 calories per pound), is virtually fat-free (chocolate is half fat), is rich in pectin, is nonallergenic, has abundant protein, and has no oxalic acid, which interferes with absorption of calcium. Consequently, carob flour is widely used in health foods for chocolate-like flavoring. A very fine polysaccharide gum--mucilaginous, odorless, tasteless, and colorless--can also be obtained from the pod and is now used in many products. There are also several putative medicinal uses of the plant, and singers formerly chewed the pod husks in the belief that this clears the throat and voice.\n\nMost carob used in this country comes from the Mediterranean Region, especially Sicily, Cyprus, Malta, Spain, southern Sardinia, and Italy along the Adriatic Sea. Carob can be produced in California, and was grown for a while in the Southland, but this has not been economically successful because the land is too valuable to devote to this crop. \n\nhttp://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Ceratonia/",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " http://www.illustratedbible.com/carob_peanutbutter_cookies.htm\n\nmaybe try this instead",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Wow! Cool reading, Sierra!\n\nand thank you too Middie.",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Baked Breakfast Burritos",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Wasn't quite sure whee to post this.\n\nBaked Breakfast Burritos\n\n\nYield: 6 servings\n2 pkg STOUFFER'S® frozen Creamed Chipped Beef, defrosted\n1/3 cup sour cream\n1/3 cup milk\n6 eggs, lightly beaten\n3/4 cup shredded cheddar cheese\n3 tbsp (one large) chopped green onion\n1 tbsp water\n1/4 tsp salt\n1/4 tsp hot pepper sauce (optional)\n1/8 tsp ground black pepper\n1 tbsp butter or margarine\n1/4 cup fresh chopped tomato\n6 (7-inch) flour tortillas\n\nProcedures\nFor Sauce:\nCOMBINE 1 1/2 packages Creamed Chipped Beef, sour cream and milk in medium bowl. Spread 1/3 cup Sauce in greased 9 x 13-inch baking dish.\nFor Burritos:\nCOMBINE eggs, 1/3 cup cheese, 1 tablespoon onion, water, salt, hot pepper sauce and black pepper in medium bowl. Melt butter in medium skillet. Add egg mixture; cook, stirring frequently, until eggs are scrambled and set. Fold in remaining Creamed Chipped Beef.\nDIVIDE egg mixture evenly onto 6 tortillas; fold into burritos. Place burritos seam-side down on sauce in baking dish. Top with remaining sauce, remaining cheese, remaining green onion and tomato.\nBAKE in preheated 375°F. oven for 15 to 20 minutes or until heated through and cheese is melted.\n*DEFROST Creamed Chipped Beef in microwave on 50% power for 5 to 6 minutes.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " I must make this. Stouffers Creamed Chipped Beef was my daily craving during one of my pregnancies and I still love it. Thank you so much Rainee!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " My husband and boys would love this one, thanks rainee!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " Looks Yummeeeeee Raineeee TY for the recipe.",
"loss": true,
"prefix": "IcyMist:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Propagating Lemongrass",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know the best/proper way to do this?\n\nThanks!",
"loss": false,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I cant find my article but basically you get some nice lemon grass and stick it in a jar of water till roots start growing or even just into dirt it is supposed to grow easily in just about any kind of soil it is suposed to branch out and multiply.\n\nIf I find article I will send more info.JP",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "human",
"value": " See if this helps\n\nhttp://www.recipegoldmine.com/gardengary/gg10.html",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " THANKS GUYS! \n\nJkath, that was a great article! Totally answered my question. Plus, now I know from JP that I can make more from store-bought lemongrass -- which I will do this weekend. The plants I have already started came from the nursery.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Here's an odd fact regarding propagation:\nIf you purchase those little plastic boxes with fresh herbs, on occassion, you'll find one that will sprout roots for you. It also keeps better that way, if you keep it in a glass of drinking water.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " Let us know how it turns out Ive been wanting to try and grow some since it is impossible to get where I live.And as you know dried lemon grass is not the same.\nSince we are usually about 20% humidity I will create an artificial enviroment with a mini green house and grow it on the kitchen window.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "human",
"value": " I am planning to split the ones in my patio pot tonight and go to the asian market (where 4 stalks of lemongrass are only $1) and start making some more!\n\nAnd jkath ... so if I buy some herbs in a plastic box and keep in water they might sprout? Hmmmmmmmmm..... yet another idea .....",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " every so often they do! Check the dates on them, though - some are a bit old, so reach to the very back where the goods ones are!\n\nAnother good idea that I've used: go for a walk! Really! When folks have great shows of flowers and herbs, they're outside a lot, caring for their plants. If you ask for a little cutting off of an herb, 99% of the time, they'll give it to you, along with many more.\nI like to do that - I still have a geranium from a cutting I got from a lady 12 years ago. And, I've given it to many people too, since it's so unique (looks more like a hot pink mulit-petaled rose).",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What Was I Making?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Found this rather cryptic recipe on scrap of paper in a kitchen drawer with the following in my handwriting. I have no clue as to what this was for. I\"m guessing some kind of coating for chicken?\n\n1/4 cup flour, parm cheese\n3/4 t salt\n1/8 t each pepper and garlic (powdered, I guess, on the garlic)\n1/2 t onion powder\n1/4 t thyme\n\n375/60",
"loss": false,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " sounds like a recipe for some kind of flouring for chicken, or maybe chops.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " That's what I was thinking, bucky. Wonder what I made - can't think of anything using this concoction lately.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " a fake-fried oven baked chicken?",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " sounds like what my sister uses on chicken breasts and bakes in the oven",
"loss": true,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " Yep, I'd go with chicken or pork chops. \nMight even try it tonight if I can dig up some\nchops.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " How about Chicken Milanese? That has a Parmesan coating on it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " grrr, that one gets me every time i hear it. dw and i went to the opening of a really ritzy italian place near us. we were lucky to get reservations at all (i called in a huge favor ), so i was psyched to be one of the first to experience the magic. dw had a meal of epic culinary heights. i ordered the veal milanese, which was just a breaded thin veal cutlet, with a wedge of lemon on the side. i could have made that in my sleep.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " bucky, I hope I can help make up for your unfortunate veal experience. The best veal piccata I ever ate anywhere was in joisey, in or near Morristown (near you?). Some little hole-in-the-wall place that I sadly do not remember the name of. It was nestled in among a bunch of other little restaurants and antique-y type shops, if I recall.\n\nI know this is a vague description, but you and dw seem to restaurant crawl to some extent, so it may be worth it to you to check Morristown and environs out. Veal so tender you barely needed even a fork to cut it.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " thanks 'bug. morristown isn't to far; i'll have to look into it.. unfortunately, our dinners out have been reduced to once in a while, instead of once or twice a week. \n\nbut now with luvs living with us, we might just get out more often. don't worry luvs, we''l stock the fridge and bring home doggie bags...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " living with you is GREAT,bucky! woooooooo-hoooooooooo!\nmud, i think it sounds like a chicken coating, definately! betcha it'd be good on red potatoes, too!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " sounds like chicken coating add some bread crumbs",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "human",
"value": " luvs, I think you might have hit on it. It's quite possible I did some red potatoes this way. thanks! I also think this would be fine on chicken, everybody.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I was going with the oven-fried chicken too - the only thing I add is Italian breadcrumbs to all the other stuff.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " mudbug, I also have coated zucchini with a similar mixture and made my own zucchini sticks.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " That sounds good, Sierra (happy belated b-day, btw). Now if I could only get the others to eat zucchini.............",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Saffron?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was looking at a recipe that called for a few strands of saffron, or 1/8 tsp of powdered saffron. What is it? I've never heard of it.",
"loss": false,
"prefix": "college_cook:"
},
{
"from": "gpt",
"value": " Here's a blurb I found on a website devoted to saffron. It is an essential in lots of cuisines around the world. \n\nSaffron is the world's most expensive spice. And that is because it uses only the three strands of the crocus sativus flower - a type of iris, which blossoms in the autumn in the northern hemisphere. At the time of harvest the three red strands or stigma need to be plucked from each flower by hand. This is time consuming and labour intensive and means that about 500,000 strands will need to be gathered in this way to produce 1kg (2lbs) of the spice. ",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Saffron is the dried stigma of a certain type of crocus. It's gathered by hand, thus the cost. It takes thousands of flowers to make a pound of the stuff.\n\nIt's extremely expensive but you only need a little. Don't go for the powdered as it can be adulterated with other additives.\n\nYou can buy a very small quantity for less than $5. and it will do for a couple of recipes.\n\nhttp://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " so what sort of flavor does it add to a dish?? it must be very strong if you only need a few strands per recipe",
"loss": true,
"prefix": "college_cook:"
},
{
"from": "human",
"value": " It IS potent stuff. In addition to the flavor, it imparts a serious yellow color to the dish. If the recipe doesn't have a lot of liquid in it, bloom the safron in some warm water before adding it to the recipe.\n\nAs to what it tastes like... I can't describe the taste of someting you've never tasted by trying to relate it to something you have eaten (tastes like ???????). I don't know that saffron tastes like anything else.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " you can get a small amount of saffron in the Mexican foods section in the ethnic foods aisle extremely cheap. i don't even think it's 2 bucks for a packet of it.",
"loss": true,
"prefix": "luvs:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What can I do with left-over mashed potatoes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can someone help me? How can I turn my L/O mashed potatoes into fried patties for breakfast? Are there alternative ways besides deep frying them? I would like a browned outer crust without all of the grease. Any ideas? All of my attempts so far have failed.",
"loss": false,
"prefix": "John R:"
},
{
"from": "gpt",
"value": " Have you tried adding egg and breadcrumbs to them? What I would do is put a bagel (cause I like bagels!) in the food processor and make it into crumbs, add an egg or two, maybe some green onion, the potatoes and some pepper. Process that, and then add milk if necessary. I'd then grill it on the stovetop in a little bit of oil (say grapeseed or olive) and fry them slowly so they brown on the outside, but still cook on the inside. Then, I suppose I'd top them with a bit of white sausage gravy or perhaps a handful of grated cheese.\nIt seems I've made patties here and there, but I never have enough mashed potatoes for leftovers!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " just add 1 beaten egg to 2 c. cold mashed potatoes, add 1/4 c. chopped onion and season to taste. shape into patties and brown in butter 5 minutes per side. garnish with parsley.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " The patties are extremely delicate to turn John so be careful. Make sure your mash isn't too sloppy. \n\nOther than that the girls are spot on...\n\nOn the other hand, if is is too sloppy for individual patties, simply make one large cake in the frying pan and turn over little bits at a time so that the crusty parts spread throughout the \"fry up\". Keep turning over until you end up with enough crust throughout the mash.\n\nSometimes it can be a pain to make patties when a fry up will do...",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "human",
"value": " Seach the web for a croquette recipes.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Check out this link http://www.discusscooking.com/forums/showthread.php?t=2448&highlight=Mashed+Potato+Patties",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Jacques (Cooking at Home, pg 156) says 4c mashed potatoes, 3 eggs, 2/3 c Gruyere/Swiss, 1/4 tsp salt, 1/8 tsp pepper, mix, bake in a casserole dish at 400 for 30-35 min (pardon, Jacques, for my paraphrasing). I've made this often (often mashing potatoes to do it) and everyone loves it. It's very forgiving, if I have fewer eggs it turns out ok, and different types of cheeses (you want something fairly strong and a little firm/dry) in different amounts work well. I've been known to add a pinch of baking powder to give it more pouf, and you can season it more if you like. Great dish for banquets, buffets, potlucks.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " In Britain, we make something called 'Bubble and Squeak' with left-over mashed potatoes. It is so named because of the squeaking noise it makes while it's frying. Basically you mix the potato with any left-over cabbage (or you can use other greens, such as brussel sprouts etc., - just shred them up first), salt and pepper, a little butter (Oooh, bacon would be good too!), and then form it into patties which you then fry until browned and crisp on both sides. I remember hating it when I was a child - but then my Mum wasn't a very good cook, and no child really likes cabbage LOL! I think I'd like it now I'm older though \n\nPaint.",
"loss": true,
"prefix": "Paint:"
},
{
"from": "human",
"value": " John after you eat your yummy potato cakes, try making these. My grandmother use to make these for us when we were kids. I don't know if the recipe is the same, but make sure to add the peanut butter if you like peanut butter. Makes them yummy. I have never had it with the cocoa, but could be good. I think if you want to make it without cocoa, just add a little extra powdered sugar. \n\nMashed Potato Candy Recipe\n\n1/4 c. mashed potatoes\n3 Tbsp. cocoa\nPowdered sugar (about 2-2 1/2 c.)\n1 Tbsp. peanut butter (opt.)\n1/2 tsp. vanilla\n\nMix potatoes and cocoa\nAdd peanut butter and vanilla.\nMix\nAdd powdered sugar a little at a time until it reaches the desired consistency of fudge.\nNote: Coconut or chopped nuts may be added varitey.",
"loss": true,
"prefix": "IcyMist:"
},
{
"from": "gpt",
"value": " Paint: I love bubble and squeak, and indeed DO know that it is called that because of the frying pan noise. But hubby and I giggle whenever we make it because with that cabbage, it also quite graphically describes the sound effects on our bodies after consuming meal of it. Surely Brits have noticed this one and had fun with it for centuries.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " LOL! So that's what was wrong with my Mum & Dad all those years ago.....they went to the docs and everything. All the while it must have been the Bubble & Squeak \n\n.....actually, I think all the other recipes you've been given sound far yummier",
"loss": true,
"prefix": "Paint:"
},
{
"from": "gpt",
"value": " Yeah, but there's something to be said for comfort food. It didn't occur to me that I've been seeing a lot of a Brit freind of mine lately and have never given her greif about Bubble and Squeak. She's a quite dignified-seeming lady, but will crack up if I say something like, \"OK, is it really about the frying pan or about gasto-intestinal noises you make after eating it!!??\"",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " I don't have exact amounts on this - I generally just guestimate.\n\nTake your leftover smooshed spuds, and add some minced onion, some leftover corn, some seasoned salt, some paprika, some flour, and an egg or so.\n\nPut it in an oblong glass baking dish, cover it, and refrigerate over-night.\n\nThe next morning, it will have set up. Cut it into squares and slow-fry until brown in some melted margarine.\n\nQuite tasty.\n\nBill Dugan",
"loss": true,
"prefix": "CookBookFun:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cilantro!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " On the recent Parsley subject, we discussed and bemoaned the tendency for home-grown cilantro (chinese parsley, coriander) to bolt: flower and go to seed too quickly.\n\nMinutes ago I made a personal discovery that may change some minds about that.\n\n My cilantro has been in bloom for several weeks now. So seeds are forming. When BB sized and ripe, they are the spice, Coriander. With their own unique flavor, no hint of the cilantro flavor.\n\nBut:\n\nOut of curiosity, I picked one small green seed and chomped it. WOW! The really intnese cilantro flavor actually took my breath away. Unbellievable! What a potential as a flavor source in soups and stews, or ??",
"loss": false,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " Great tip, Coot! I never would have thought of that one!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Oldcoot\nIn Europe the whole plant, seeds, leaves etc is known as coriander. This is why I always try to make sure I know what part of the plant an American recipe is using!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Now, that would be very confusing indeed!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " after looking at one of my scottish aunt's cookbooks, i noticed that the ingredients are distinguished as coriander leaf or just coriander for the green leafy part, and coriander seed.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I cant find the thread about bolting ... but my cilantro does that every year.\n\nAny tips on how to prevent this?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " oldcoot, I love popping those little packets of flavor in my mouth. The literally explode with flavor. once my cilantro does this I pick a few and eat them as is every time I am in the garden.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " jenny, if I remember correctly from my Master Gardener days, the way to keep bolting in check to to keep cutting any plant back that's getting out of control.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tjenny, if I remember correctly from my Master Gardener days, the way to keep bolting in check to to keep cutting any plant back that's getting out of control.\n\t\t\n\n\n \n\nThe middle part that starts shooting up, I presume?\n\nThe sides usually are pretty normal and bushy",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " yep. let me know what happens. I don't grow herbs or veggies, but I've been known to do a number on unruly lamb's ears and ornamental grasses.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " the only way to prevent bolt is to pinch them back, but that only works for a little while. those suckers are gonna bolt to seed when it's time, and the weather is right. floating row cover will help slow it down too by blocking direct sun.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Growing cilantro in partial shade will somewhat retard the tendency to bloom (bolt), as will the above suggestion to pinch out the growing tip on the central stem that develops. Age, too, is a factor in the bloom cycle, so it will occur in spite of efforts. \n\nSequential planting is the more sure way of maintaining a supply.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "human",
"value": " oldcoot said:\n\t\t\t\n\t\t\n\n\n\t\t\tGrowing cilantro in partial shade will somewhat retard the tendency to bloom (bolt), as will the above suggestion to pinch out the growing tip on the central stem that develops. Age, too, is a factor in the bloom cycle, so it will occur in spite of efforts. \n\nSequential planting is the more sure way of maintaining a supply.\n\t\t\n\n\n \n\nTNX for the tips!\n\nAfter the bolting I use the sequential Stop and Shop method",
"loss": true,
"prefix": "jennyema:"
}
] |
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