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[ { "from": "system", "value": "This is a cooking forum thread titled: How do you make kohlrabi not be stringy?", "loss": false, "prefix": null }, { "from": "human", "value": " Every time I cook kohlrabi, there are fibrous stringy parts that I cannot eat. I have tried peeling deeper, cooking longer, etc., but still the fibrous strings remain.\n\nI love the flavor but can't abide the strings.\n\nAny suggestions?", "loss": false, "prefix": "oldcook:" }, { "from": "gpt", "value": " Stringy Kohlrabi\n\n\n\n\t\t\t\n\t\t\t\toldcook said:\n\t\t\t\n\t\t\n\n\n\t\t\tEvery time I cook kohlrabi, there are fibrous stringy parts that I cannot eat. I have tried peeling deeper, cooking longer, etc., but still the fibrous strings remain.\n\nI love the flavor but can't abide the strings.\n\nAny suggestions?\n\t\t\n\n\n \nTry buying small young kohlrabi. The older it gets the more fibrous it gets. That may be your problem. Don't go for the big bulbs and get them as soon as they are in season.", "loss": true, "prefix": "VegasDramaQueen:" }, { "from": "human", "value": " I was just going to say the same thing. If the kohlrabi is still young its not stringy. Sometimes people ( like my parents ) let the kohlrabi grow untils it a giant veggie and then they become chewy and stringy.. I usually never boil mine. I love to eat it raw. Like carrots or Sellerie sticks", "loss": true, "prefix": "Winglover:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Coriander/Scandinavian/Viking Foodstuffs", "loss": false, "prefix": null }, { "from": "human", "value": " Coriander\nBoth the leaves and the seeds are used in this plant but have very \ndissimilar tastes. The seeds are used in the making of curry blends as well \nas baked goods such as ginger bread. You might also find it in sausages... \nThe leaves, not stems, are used whole in soups, stews and many southwestern \nand Mexican dishes as well as in the Orient, India and the Caribbean.\n-------------------\nThere are some stunning Coriander Pesto recipes out there - Alex, ... This \nScandinavian\nrecipe is centuries old, and a must-try, if you are bold. ...\nwww.villageherb.com.au/herb_info.htm - 21k\n\nCoriander: Coriander is our biggest selling herb after Basil. It has a \nunique flavour, and is ubiquitous in Asian recipes; however, try adding it \nto some of your standard recipes for a bit of variety. I add a sprig to my \npumpkin soup. There are some stunning Coriander Pesto recipes out there - \nAlex, Head Chef at the Liberty Resort next door, makes a great Pesto with \nchillies and sesame oil.\n----------------\ncoriander seed is used in many baked goods (particularly Scandinavian) and\n... A: Here are a couple recipes using cilantro. The first one is a canning \n...\nwww2.ljworld.com/news/2005/jun/22/cilantro/?living - 18k - Cached - Similar \npages\n-------------------------\n\nNative to the Mediterranean and the Orient, coriander is related to the \nparsley family. It's known for both its seeds (the dried, ripe fruit of the \nplant) and for its dark green, lacy leaves (cilantro). Interestingly, the \nflavors of the seeds and leaves bear absolutely no resemblance to each \nother.\n\nadvertisement\n\nThe coriander leaves are commonly known as cilantro or Chinese parsley. The \ncilantro leaves have a lively, pungent odor and flavor that lend themselves \nwell to highly seasoned food. It is widely used in Asian, Caribbean and \nLatin American cooking. Choose leaves with an even green color and no sign \nof wilting. They are best when harvested young. This stage of plant growth \nis the vegetative stage of the plant cycle.\n\nCilantro grows best in early summer or fall when soil temperatures are below \n75 degrees. Growth at higher temperatures causes the plant to \"bolt\" or \ndevelop a flower stalk. It is best to use the cilantro leaves before the \nplant bolts.\n\nAfter harvest, cut the stems and store the cilantro, stems down, in a \ncontainer of water and cover with a plastic bag, securing the bag to the \nglass with a rubber band. Refrigerate. Change the water every two to three \ndays. Or cilantro may be stored for up to one week in a plastic bag. Before \nusing, wash the cilantro and pat dry with paper towels.\n\nAs the plant grows and develops, the second stage occurs, during which the \nplant flowers and produces seeds. These seeds are called coriander. Whole \ncoriander seeds are used in pickling and for special drinks, such as mulled \nwine.\n\nThe ground coriander seed is used in many baked goods (particularly \nScandinavian) and soups. The ground seed also is used in making curry \nblends. Up to 20 spices, herbs and seeds are blended together to make curry \npowder. Those most commonly used include: cardamom, chiles, cinnamon, \ncloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and \nblack pepper, poppy seeds, saffron, sesame seeds, tamarind and turmeric.\n\n--------------\nIs used in most curry dishes and Scandinavian recipes. Other areas for use \nare\nBBQ sauces, breads, pastries, ... Many dessert recipes call for coriander. \n...\nwww.mgf.ca/kitchen_corner/ info_centre/dictionary/herbs.php - 13k\n----------------------\nCoriander seed: has a slightly lemon flavour. For use in savory dishes. Rub \non, or use in marinades for pork, chicken, beef, fish & lamb. Is great on \nspareribs. Many dessert recipes call for coriander.\n\n------------\nArchaeological Finds of Ninth- and Tenth-Century \n--------------------------------------------------------------------------------\n\nCopyright © 1994, 1998, 1999 Carolyn Priest-Dorman.\n\nSome herbs were also used such as dill, coriander and mustard. ... \nScandinavian\nRecipes. I do not claim that all of the following recipes originated in the \n...\nvaldis.sca.dragonshadow.info/rviking_food.html - 96k\n--------------------------------------------------------------------------------\n\nJorvík [York], Danelaw [England]\nMeat -- red deer, beef, mutton/lamb, goat, pork\nPoultry -- chicken, geese, duck, golden plover, grey plover, black grouse, \nwood pigeon, lapwing\nFreshwater fish -- pike, roach, rudd, bream, perch\nSal****er fish -- herring, cod, haddock, flat-fish, ling, horse mackerel, \nsmelt\nEstuarine fish -- oysters, cockles, mussels, winkles, smelt, eels, salmon\nDairy products -- butter, milk, eggs\nGrains -- Oats (Avena sativa L.), wheat, rye, barley\nLegumes -- fava (Vicia faba L.)\nVegetables -- carrots, parsnips, turnips (?), celery, spinach, brassicas \n(cabbage?)\nFruits -- sloes, plums, apples, bilberries, blackberries, raspberries, \nelderberries (Sambuca nigra)\nNuts -- hazelnuts, walnuts\nHerbs/spices/medicinals -- dill, coriander, hops, henbane, agrimony\nCooking aids -- linseed oil, hempseed oil, honey\nBeverages -- Rhine wine\n---------------------------\n\nCrab Boil & Fish Seasoning (American)\n\nRecipe By : Web Text File Import\nServing Size : 0 Preparation Time :0:00\nCategories : Mixes and Spices\n\nAmount Measure Ingredient -- Preparation Method\n-------- ------------ --------------------------------\n1 tsp black peppercorns\n1 tsp mustard seeds\n1 tsp dill seeds\n1 tsp coriander seeds\n1 tsp cloves\n1 tsp allspice berries\na small piece of dried ginger\n3 dried bay leaves\n\nTie the spices in a muslin bag and add to the water for boiling the crab.\n\nCrab boil is popular along the southeast coast of the United States,\nparticularly in Louisiana. A similar blend, where the spices are ground, \nis\nused to spice fish.\n\nSource: Jill Norman \"The Complete Book of Spices\" Viking Studio Books, \n1991\nISBN 0-670-83437-8\nThe book is lavishly illustrated with full color photographs of the herbs \nand\nspices- whole, mixed, ground.", "loss": false, "prefix": "Sherry49:" }, { "from": "gpt", "value": " Thanks for the info - but since this isn't a question I moved it to Miscellaneous.", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: question about spices", "loss": false, "prefix": null }, { "from": "human", "value": " i got a spice rack from dean & deluca and it has some spices that i haven't used before on it.\nwhat do i use these ones for?:\ncumin\nFrench tarragon\nGreeek oregano\nfines herbes\nherbes de provence\nground coriander\nallspice\nlavender\ntellicherry peppercorns\ni know what the other ones are good with, but i need some pointers for these ones. thanks! \n-luvs", "loss": false, "prefix": "luvs:" }, { "from": "gpt", "value": " cumin-popular in chili, BBQ rubs and middle Eastern foods\n\nFrench tarragon-a key ingredient in Bearnaise Sauce and a great flavoring for fish\n\nGreek oregano-this is the oregano we are most used to and is different from mexican oregano. Use it in Italian and greek cooking.\n\nfines herbes-an herb blend useful in braises and stews\n\nherbes de provence-same answer as fines herbes\n\nground coriander-used in some baked goods and in currys\n\nallspice-used alot in baking - pies and cakes. Also in some middle eastern foods\n\nlavender-used in tea and is one of the components of herbes de provence\n\ntellicherry peppercorns-put them in a peppermill and grind away. They are a very flavorful black pepper.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " cumin - - in a word, ewww. It's in a lot of mexican recipes, but I think it smells rather like a dirty sock.\n\nFrench tarragon - great with poultry, imo, and I hear it's also fantastic with salmon & orange roughy\n\nherbes de provence - great combo - once you try it, you'll want to use it on poultry, veggies and everything in between.\n\nground coriander - yum!!! Scandinavian cookies have this in them - it has a really distinct taste and it is really good. Add it to your oil/vinegar dressing for a neat kick.\n\nallspice - Not actually all spices. Allspice is really good for mulling cider, adding to pumpkin cookies and persimmon bread. Also, my sis is allergic to cinnamon, but can have this close substitution.\n\nlavender - Try making your lemonade's simple syrup and adding this stuff to it. Then, before you add it to ice water, strain to get the lavendar out. The flavor will really put some summer in your drink! It's also in a lavendar mojito, which I'm still looking for the recipe for..... Also, lavendar is great in scones with clotted cream.", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " European Herbs\n\n leaves + parsley OR fines herbes (This is a blend of herbs ... French call fines herbes. Use it sparingly--a little ... from recipe OR herbes de Provence (This blend contains thyme.) OR\nhttp://www.foodsubs.com/HerbsEur.html\n\n\nEuropean Herbs\nherbes de Provence Pronunciation: AIRB duh proh- VAHNS Notes: Dried is an acceptable substitute for fresh. To make your own: Combine four parts thyme plus four parts summer savory, two parts lavender, and one part rosemary.\nBeau Monde seasoning Notes: This is a seasoning mix manufactured by Spices Islands that combines salt, onion, and celery flavors. Substitutes: equal parts onion powder and celery salt OR Bon Appetit seasoning (similar, but also hard to find) OR onion salt OR celery salt OR Penzey's English Prime Rib Rub \n\nbouquet garni Pronunciation: boo-KAY gahr-NEE To make your own: Tie together with a string or wrap securely in cheesecloth: 4 sprigs fresh parsley or chervil, 1 sprig fresh thyme, and 1 bay leaf. Variations if you're using cheesecloth: Add one or more of the following: orange peel, cloves, peppercorns, marjoram, fennel leaves, celery leaves Substitutes: equal parts parsley, thyme, and crushed bay leaf OR equal parts chervil, thyme, and crushed bay leaf OR equal parts basil, marjoram, and summer savory \n\nBritish mixed spice\n\nepices Parisiennes\n\n\nfines herbes Pronunciation: feen-ZAIRB Substitutes: equal parts chervil, tarragon, chives, and parsley OR equal parts chervil and chives (For more variations, visit the Illinois Cooperative Extension Service's Fines Herbes--Homemade page.) \n\nGreek seasoning Shopping hints: Cavender's is a popular brand. To make your own: See the recipe for Greek Seasoning posted on RecipeSource.com. Substitutes: equal parts rosemary and paprika \n\nlavender Notes: Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat. Substitutes: drops of Parfait Amour (a lavender-flavored liqueur)\n\nfines herbes Pronunciation: feen-ZAIRB Substitutes: equal parts chervil, tarragon, chives, and parsley OR equal parts chervil and chives (For more variations, visit the Illinois Cooperative Extension Service's Fines Herbes--Homemade...\n\n\nhttp://www.foodsubs.com/SpicemixEur.html\n\nallspice = toute-epice = Jamaica pepper = myrtle pepper = pimiento = pimento = clove pepper = newspice Notes: Allspice comes from a single tree, but it tastes like a mixture of cinnamon, cloves, and nutmeg. You can buy it already ground, but for better flavor and a longer shelf life, buy the berries and grind them yourself. Equivalents: 5 whole berries yield 1 teaspoon ground Substitutes: equal parts cinnamon, cloves, and nutmeg, all ground OR equal parts cinnamon and cloves, all ground OR equal parts cinnamon, cloves, nutmeg, and black pepper, all ground\n\nGreek seasoning Shopping hints: Cavender's is a popular brand. To make your own: See the recipe for Greek Seasoning posted on RecipeSource.com. Substitutes: equal parts rosemary and paprika herbes de Provence...\nhttp://www.foodsubs.com/SpicemixEur.html\n\ncilantro = coriander leaf = Chinese parsley = culantrillo = koyendoro = Mexican parsley = pak chee = yuen-sai = green coriander = coriander green Pronunciation: sih-LAN-troh Notes: Cilantro leaves are used throughout the world as a fragrant herb. Hispanic cooks use it in salsas, Asians in stir-fries, and Indians in curries. The seeds (called coriander seeds), stems, and roots of the plant are also used. Cilantro doesn't cook very well, so always add it to hot dishes at the last minute. Don't confuse cilantro with Italian parsley, which looks just like it but isn't nearly as fragrant. Substitutes: Italian parsley (If you like, add some mint or lemon juice or a dash of ground coriander.) OR equal parts parsley and mint OR parsley + dash lemon juice OR papalo (similar flavor, but more pungent) OR parsley + dash ground coriander OR celery leaves OR dill (especially in Thai seafood dishes) OR basil \n\n\ncoriander leaf \n\nGlobal Spices\n\n\n\n\nallspice = toute-epice = Jamaica pepper = myrtle pepper = pimiento = pimento = clove pepper = newspice Notes: Allspice comes from a single tree, but it tastes like a mixture of cinnamon, cloves, and nutmeg. You can buy it already ground, but for better flavor and a longer shelf life, buy the berries and grind them yourself. Equivalents: 5 whole berries yield 1 teaspoon ground Substitutes: equal parts cinnamon, cloves, and nutmeg, all ground OR equal parts cinnamon and cloves, all ground OR equal parts cinnamon, cloves, nutmeg, and black pepper, all ground \n\nanise See anise seed or star anise. \n\n\nanise seed = aniseed = anis Pronunciation: ANN-us Notes: Cooks use anise seed to impart a licorice flavor to baked goods, liqueurs, and candies. Substitutes: fennel seed (This has a milder flavor and is sweeter than anise.) OR star anise (stronger flavor; 1 crushed star anise = 1/2 teaspoon crushed anise seed) OR caraway seed OR tarragon \n\nbenne seed See sesame seed.\n\nblack pepper = black peppercorns See pepper.\n\ncanela See cinnamon. \n\n\ncardamom = cardamon = green cardamom Notes: Cardamom figures prominently into the cuisines of India, the Middle East, North Africa, and Scandinavia. It best to buy cardamom seeds still encased in their natural flavor-protecting pods, which you discard after you remove the seeds. You can also buy cardamom without the pods, called cardamom seeds = decorticated cardamom, but the unprotected seeds lose flavor quickly. Ground cardamom seeds are even less flavorful. Recipes that call for cardamom usually intend for you to use green cardamom, named for the green pods that encase the seeds. Some producers bleach the green hulls to a pale tan, but this makes them less aromatic. Brown cardamom is a similar spice that Indians use in savory dishes. Equivalents: One pod yields 1/6 teaspoon cardamom. Substitutes: brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon \n\ncardamon See cardamom. \n\n\n\n\n\n\ncassia cinnamon = cassia = Chinese cinnamon = Chinese cassia = false cinnamon Notes: Most of the cinnamon that's sold in America is cassia, which is cheaper and more bitter than the choice Ceylon cinnamon. Substitutes: cinnamon OR nutmeg OR allspice \n\n\n\ncinnamon Equivalents: One cinnamon stick yields 1/2 teaspoon ground cinnamon. Notes: With its warm, sweet flavor, cinnamon is one of the biggest workhorses on the spice shelf. Cooks often use it to flavor baked goods and drinks, but cinnamon also works wonders in stews and sauces. The best cinnamon is Ceylon cinnamon = canela = Sri Lanka cinnamon = true cinnamon. Indonesian cinnamon has a similar taste, but larger quills. Much of the cinnamon sold in the United States is cassia cinnamon, which isn't as well regarded. Substitutes: nutmeg OR allspice \n\nclove pepper See allspice. \n\n\nclove Notes: Cloves are nail-shaped dried flower buds that have a sweet, penetrating flavor. They can be ground and used to flavor baked goods or sauces, or left whole and poked into roasted hams or pork. Use cloves sparingly--a little goes a long way. Substitutes: allspice (as a substitute for ground cloves) \n\ncomino See cumin. \n\n\ncoriander seeds Pronunciation: CORE-ee-an-dehr Notes: Coriander seeds are a common ingredient in the cuisines of India, the Middle East, Latin America, North Africa, and Southeast Asia. The popular herb cilantro comes from the same plant, but it's not a good substitute for the seeds. You can buy the seeds already ground, but for better flavor and shelf life, buy coriander seeds and grind them yourself. To enhance the flavor, toast the seeds in a pan for a few minutes first. Substitutes: caraway seeds OR cumin \n\n\n\ncumin = comino = cummin = jeera Pronunciation: KUH-min or KYOO-min or KOO-min Equivalents: 1 oz. = 4 tablespoons ground = 4 1/2 tablespoons whole seed. Notes: Cumin is a key ingredient in Southwestern chili recipes, but it's also widely used in Latin America, North Africa, and India. Freshly roasted and ground cumin seeds are far superior to packaged ground cumin. Substitutes: caraway seeds (use half as much) OR black cumin seeds (smaller and sweeter) OR caraway seeds + anise seeds OR chili powder \n\ncummin See cumin.", "loss": true, "prefix": "Sherry49:" }, { "from": "human", "value": " Global Spices\n\ndill seed = dillseed Notes: Dill seed tastes like dill leaves, but it's much stronger. It's a common ingredient in pickles, dips, and potato salad. Substitutes: dill leaves OR caraway seed OR celery seed\n\n\nfennel seed = fennel = sweet cumin Pronunciation: FEN-uhl Notes: This is similar to anise seed, but sweeter and milder. It pairs well with fish, but Italians also like to add it to sauces, meat balls, and sausages. Both the seeds and the stalks from the plant are sometimes called fennel. If a recipe calls for a large amount, it probably intends for you to use the stalks. Substitutes: anise seed OR cumin OR caraway seeds OR dill \n\n\ngreen cardamom See cardamom.\n\ngreen pepper= green peppercorns See pepper. \n\nJamaica pepper See allspice. \n\njeera See cumin.\n\nlovage seed Substitutes: celery seed\n\n\nmace Notes: This is the lacy wrapping that covers nutmeg when it's plucked from the tree. Its flavor is similar to nutmeg, but slightly more bitter. It's usually sold already ground, but you can sometimes find blades of mace that you can grind yourself. Substitutes: nutmeg (sweeter and milder than mace) OR allspice OR pumpkin pie spice OR cinnamon OR ginger \n\n\n\nmustard seeds Notes: Mustard seeds have a hot, pungent flavor. Yellow mustard seeds are the ones you'll most likely find in American and European kitchens. They're often ground and made into prepared mustard or added to stews and sauces to give them some zip. Indian cooks usually prefer the smaller and more pungent brown mustard seeds or black mustard seeds. When recipes call simply for mustard, they may be referring to prepared mustard, the condiment we like to put on hot dogs. When crushed, mustard seeds are very pungent, but Indian cooks fry them in oil, which makes them sweet and mild. Substitutes: wasabi powder OR horseradish \n\nmyrtle pepper See allspice. \n\nnewspice See allspice.\n\npepper See separate web page for pepper. \n\npimento See allspice. \n\npimiento See allspice. \n\npink peppercorns See pepper.\n\n\npoppy seeds Pronunciation: POP-ee Equivalents: One cup ground poppy seeds = 2 ounces. Notes: These tiny, nutty seeds are typically used in baked goods, but some cuisines also use them in savory dishes. Europeans prefer black poppy seeds, while Indians prefer white, but the two kinds can be substituted for one another. Since poppy seeds are high in fat, they tend to go rancid quickly, so buy small amounts and store them in the refrigerator. Consuming poppy seeds can result in a false positive on a drug test. Substitutes: sesame seeds \n\n\n\nsaffron Equivalents: 1 teaspoon threads = 1/8 teaspoon powder Notes: To make a pound of saffron, over two hundred thousand stigmas from crocus sativus flowers must be harvested by hand. That's why saffron is the world's most expensive spice, and also why so there are so many fakes on the market. Fortunately, a little of the good stuff goes a long way--it only takes a few threads to add saffron's distinct yellow color and earthy aroma to a family meal of paella or bouillabaisse. You can buy saffron either as as unprocessed stigmas (called saffron threads) or powdered. The threads should be red with orange tips. Threads lacking orange tips may be dyed, so avoid them. The quality of powdered saffron is measured by its Minimum Coloring Strength. The higher the Minimum Coloring Strength, the less saffron you need to use. A typical level is 180, and a level of 220 or higher is quite good. Some cooks prefer the threads to the powder, since it's hard to detect if the powder has been adulterated. Powdered saffron, though, is easier to use, since it can be added directly to a dish, while the threads need to be steeped in hot water first. Substitutes: turmeric (for color, not flavor; use 4 times as much) OR safflower (use 8 times as much; less expensive and imparts similar color, but taste is decidedly inferior) OR marigold blossoms (for color, not flavor; use twice as much) OR annatto seeds (Steep 1 teaspoon annatto seeds in 1/4 cup of boiling water for 30 minutes, discard seeds. Reduce liquid in recipe by 1/4 cup.) OR red and yellow food coloring \n\n\n\nsesame seed = benne seed = goma Notes: These nutritious seeds have a mild, nutty flavor. They're commonly used in baked goods, Asian stir-fries, and Middle-Eastern candies. European recipes for sesame seeds are usually referring to white sesame seeds, but Indian and Asian recipes sometimes intend for you to use the more pungent black sesame seeds. Substitutes: pumpkin seeds \n\nsweet cumin See fennel seed.\n\ntoute-epice See allspice. \n\n\nground turmeric = powdered turmeric = Indian saffron = eastern saffron. Pronunciation: TURR-mer-ick Notes: Turmeric has a pleasant enough flavor, but it's prized more for the brilliant yellow color it imparts to whatever it's cooked with. It's a standard ingredient in curry powders, pickles, and prepared mustards. Be careful--turmeric can stain your clothes. Substitutes: turmeric (1 piece fresh turmeric = 1 teaspoon ground turmeric) OR mustard powder OR mustard powder + pinch of saffron \n\n\n\nvanilla bean = vanilla pod Notes: Vanilla is used to flavor everything from baked goods to ice cream. Most recipes call for vanilla extract, but some argue that vanilla beans lend a more potent flavor. Select beans that are shiny, moist, and pliable--dried out beans aren't nearly as potent. If a recipe calls for just for the seeds, split the bean open and scrape the seeds out, and save the outer pod to flavor sugar or hot drinks. Substitutes: vanilla extract (One inch of vanilla bean = 1 teaspoon extract)\n\n\n\n\nwhite pepper = white peppercorns See pepper.\n\n\nyellow mustard seeds = white mustard seeds Notes: Whole mustard seeds are most commonly used to make pickles or relish. Most cooks prefer their mustard either ground, called ground mustard = dry mustard = mustard powder, or ready-made as a condiment, called prepared mustard. Substitutes: powdered mustard OR brown mustard seeds OR black mustard seeds \n\n\n\n\n--------------------------------------------------------------------------------\nThe pan roasted tuna ($26) was a splendid and ample cut of sushi-grade tuna,\ncrusted with telli cherry peppercorns, perched atop a bed of caramelized \n\nIncludes telli cherry black, muntok white, green and pink peppercorns. For best results, grind in a pepper mill. 10-oz.... Olde Thompson Pepper Pump. ... \nwww.favoritedepartmentstore.com/dining-room/-p8.htm - 20k - Supplemental Result -", "loss": true, "prefix": "Sherry49:" }, { "from": "gpt", "value": " European Herbs\n\nangelica = archangel = ground ash = masterwort Pronunciation: an-JEL-ih-ca Notes: Angelica is prized for its crunchy stems, which are often candied and used to decorate baked goods. You can also use the leaves and stems to add a celery flavor to liqueurs, sauces, and vegetable side dishes. Substitutes: lovage (This also tastes like celery, and the stems can be candied like angelica.) OR tarragon \n\n\narchangel \n\nbai holapha \n\nbai manglak \n\nbalm \n\n\nbasil Pronunciation: BAY-zuhl or BAHZ-uhl Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: Basil is widely used in Mediterranean countries, where it flavors everything from pasta sauces to pesto, and in Southeast Asia, where it's often stir-fried with other ingredients. There are numerous varieties, ranging from the more pungent Asian basils to the sweeter and milder European varieties. Use dried basil only in a pinch--it's not nearly as flavorful as fresh. Substitutes: oregano OR thyme OR tarragon OR summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai cuisine) \n\n\n\nbay leaf = bay laurel leaf = laurel leaf = sweet bay laurel leaf Equivalents: One whole leaf = 1/4 teaspoon crushed. Substitute one fresh leaf for every two dried leaves, and one California bay leaf for every two Turkish bay leaves. Notes: Bay leaves are a staple of Mediterranean cuisines, lending a woodsy flavor to sauces, stews, and grilled meats. It's best to add whole leaves, then remove them before serving the dish. The Turkish bay leaf is smaller and less potent than the California bay leaf, but more highly prized due to the complexity of its flavor. Dried leaves are a good substitute for fresh. Substitutes: Indian bay leaves OR boldo leaves (stronger flavor) OR juniper berries (to flavor meat) \n\nbergamot Substitutes: mint\n\n\n\n\nborage Pronunciation: BORE-idge or BURR-idge or BAHR-idge Notes: Borage is best known for its attractive blue flowers, but Europeans sometimes use the leaves as an herb in salads and soups. Borage has a mild flavor that's been likened to that of cucumbers. The leaves are covered with prickly, throat-catching hairs, so it's best to either blanch them or chop them finely before serving them. Substitutes: spinach OR escarole OR burnet \n\n\n\nchervil = French parsley Pronunciation: CHUR-vil Notes: This feathery green herb tastes like a subtle blend of parsley and anise. It's far more plentiful in Europe than in America. Avoid the dried version--it has very little flavor. Substitutes: cicely OR parsley + tarragon OR fennel leaves + parsley OR fines herbes (This is a blend of herbs that usually includes chervil, parsley, chives, and tarragon.) OR parsley + dill OR tarragon (Like chervil, this is good for flavoring vinegars.) OR chives (especially with eggs) OR dill weed (good for flavoring vinegars) \n\n\n\nchives Notes: These slender, hollow shoots have a mild onion flavor. Many cooks use scissors to cut fresh chives, sprinkling them like confetti on potatoes, eggs, and salads. Always use fresh chives--they lose much of their flavor when they're frozen or freeze-dried. Substitutes: green onion tops (These have a stronger flavor and wider shoots. If using them as a substitute for minced chives, slice them lengthwise several times before mincing.) OR Chinese chives (more flavorful) \n\n\ncicely = sweet cicely = Spanish chervil = sweet chervil Notes: This fern-like herb has a strong anise flavor. It's not well known in the United States, but it's popular in Scandinavia, where it's often used to flavor desserts. Substitutes: fennel leaves OR chervil (milder anise flavor) \n\ncitronella \n\n\ncurly parsley = curly-leaf parsley Notes: This has less flavor than Italian parsley, but it makes a terrific garnish. Don't bother buying dried parsley--it has very little flavor. Substitutes: Italian parsley OR chervil OR celery tops OR cilantro \n\n\ncurly parsley \n\n\ndill leaf = dillweed = dill weed Notes: You can find soft, feathery sprigs of dill leaves in markets throughout the year. Chopped dill is often paired with fish, cucumbers, potatoes, or it's added to dips, salad dressings, or cream sauces. Dill loses flavor when it's heated, so always add it to cooked dishes at the last minute. Avoid dried dill; it has very little flavor. And don't confuse dill leaves with dill seeds--though they come from the same plant, they're not good substitutes for one another. Substitutes: tarragon (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar) \n\n\nfever grass \n\nFrench parsley \n\nground ash \n\n\nhyssop Pronunciation: HISS-up Notes: The leaves and small blue flowers of this plant are used as a garnish or to impart a mild, slightly bitter flavor to salads, soups, and liqueurs. Don't waste your time drying the leaves--they'll lose almost all of their flavor. Substitutes: sage \n\n\nItalian basil \n\n\nItalian parsley Notes: This is the best parsley to use for cooking--it has more flavor than the more common curly parsley. Avoid dried parsley; it has very little flavor. Substitutes: curly parsley OR chervil OR celery tops OR cilantro \n\n\nkemangi \n\nlaurel leaf \n\n\nlemon balm = balm = melissa = bee balm Notes: Cooks use this herb in teas, salads, jams, and soups. The fresh leaves also make an attractive garnish. Substitutes: bergamot (herb) OR lemon zest\n\n\n\nlemon thyme Notes: This variety of thyme has a lemony flavor. Substitutes: thyme + dash lemon zest \n\n\nlemon verbena = verbena Pronunciation: ver-BEE-nuh Notes: This has a strong lemon flavor that works especially well in teas and vegetable dishes. If you can't find it in the spice section, cut open lemon verbena teabags. Substitutes: lemongrass OR lemon zest \n\nlovage = wild celery = smallage = smellage Pronunciation: LOVE-age Notes: Lovage tastes like celery, but it's even more pungent and flavorful. The only drawback but it can't withstand long cooking like celery can. Use it in any recipe that calls for celery, but use less and add it to cooked dishes at the last minute. Substitutes: equal parts parsley and celery leaves OR Chinese celery OR celery leaves (milder) OR parsley OR chervil", "loss": true, "prefix": "Sherry49:" }, { "from": "human", "value": " European Herbs\n\nmarjoram = sweet marjoram = knot marjoram = knotted marjoram Pronunciation: MAR-jer-um Notes: Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano. Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Substitutes: oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savory \n\n\nmasterwort \n\nmelissa \n\n\nopal basil Notes: Opal basil has purple leaves and a longer shelf life than sweet basil, but the two can be used interchangeably in most recipes. Substitutes: sweet basil \n\noregano = wild marjoram = pot marjoram Pronunciation: uh-REG-uh-no Equivalents: 1 tablespoon fresh = 1 teaspoon dried Notes: Oregano is a popular herb in Mediterranean countries, where it's often used to season tomato sauces, meat dishes, and pizzas. Mexican oregano has a mintier taste than ordinary oregano. If you can't find it fresh, dried oregano is a good substitute. Substitutes: marjoram (This is very similar, but milder and sweeter. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR basil OR summer savory \n\n\n\nparsley Notes: Parsley is prized both for its looks and for its fresh, grassy flavor. There are two common varieties: the mild curly parsley and the more flavorful Italian parsley. Use curly parsley if you want looks and Italian parsley if you want flavor. Parsley doesn't hold up well to cooking, so add it to cooked dishes at the very last minute. Frozen parsley is a good substitute for fresh, but dried parsley adds only color. Substitutes: chervil OR celery tops OR cilantro \n\n\n\nrosemary Equivalents: 1 tablespoon fresh = 1 teaspoon dried Notes: The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh. Substitutes: sage OR savory OR thyme \n\n\n\nsage Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: Sage is often combined with other strong herbs to flavor meat dishes and poultry stuffings. Use it sparingly; a little goes a long way. Dried sage is an excellent substitute for fresh. Substitutes: poultry seasoning OR rosemary OR thyme \n\n\n\nsavory Notes: This herb has a strong, peppery flavor, and it's often used in Mediterranean countries to flavor beans, mushrooms, vegetables, and meats. There are two varieties: winter savory and the milder summer savory. Winter savory is best suited to slowly cooked dishes like stews. Substitutes: thyme (stronger flavor) OR thyme + dash of sage or mint \n\n\nsmallage \n\nsmellage \n\nSpanish chervil \n\nspearmint \nsummer savory Notes: Summer savory is milder than winter savory. Substitutes: thyme (stronger flavor) OR thyme + dash of sage or mint \n\nsweet basil = Italian basil Pronunciation: BAY-zuhl or BAHZ-uhl Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Notes: This is widely used throughout the Mediterranean region to make tomato sauces, pesto, and other dishes. Substitutes: sweet Asian basil (Use twice as many leaves. Sweet Asian basil is more flavorful, and doesn't wilt as easily when cooked.) OR pesto (Basil is an important ingredient in most pestos.) OR oregano OR thyme OR tarragon OR summer savory OR equal parts parsley and celery leaves OR cilantro (This works well in pesto.) OR mint (especially in Thai dishes) \n\n\n\n\nsweet chervil \n\nsweet cicely \n\nsweet marjoram \n\n\ntarragon Notes: The French are especially fond of this aromatic, anise-like herb. They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce béarnaise and in the herb mixture the French call fines herbes. Use it sparingly--a little goes a long way. Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch. Substitutes: dill OR basil OR marjoram OR fennel seed OR anise seed OR angelica \n\n\n\nthyme Pronunciation: TIME Equivalents: 1 tablespoon fresh = 3/4 teaspoon dried Notes: This herb is widely used in Mediterranean countries to flavor stews and meat sauces. It's often used in combination with other herbs, like rosemary, parsley, and oregano. Use dried thyme only in a pinch--fresh thyme is far more flavorful. Substitutes: omit from recipe OR herbes de Provence (This blend contains thyme.) OR poultry seasoning (This blend contains thyme.) OR Italian seasoning (This blend contains thyme.) OR savory OR marjoram OR oregano \n\n\nverbena \n\nwild celery \n\nwild marjoram \n\n\nwinter savory Notes: This perennial herb has a stronger flavor than its annual relative, summer savory. Substitutes: summer savory (milder) OR thyme (stronger flavor) OR thyme + dash of sage or mint \n\n\n\n\n\n--------------------------------------------------------------------------------\n\nEquivalents \n\n1 tablespoon fresh = 1 teaspoon dried", "loss": true, "prefix": "Sherry49:" }, { "from": "gpt", "value": " thanks you, guys!", "loss": true, "prefix": "luvs:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Confused...difference between flan and creme caramel?", "loss": false, "prefix": null }, { "from": "human", "value": " hey guys! can any of you tell me whats the difference between a flan and a creme caramel?", "loss": false, "prefix": "sarah:" }, { "from": "gpt", "value": " well i've never made or eaten a flan,but it looks just like creme caramel which is one of my fav desserts.", "loss": true, "prefix": "sarah:" }, { "from": "human", "value": " They're pretty much the same sometimes.\n\nThe most common flan is a creme caramel, but the custard that is flan can be flavored with many things other than caramel. It can be savory or sweet.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tThey're pretty much the same sometimes.\n\nThe most common flan is a creme caramel, but the custard that is flan can be flavored with many things other than caramel. It can be savory or sweet.\n\t\t\n\n\n \n thats what i thought,except that i didnt know that flans can be savory as well,thanks for telling", "loss": true, "prefix": "sarah:" }, { "from": "human", "value": " Check out this site for a brief explanation. Being an Aussie, I'd always thought of a flan as an open pie, usually sweet but occasionally savoury. Until I discovered the Spanish version of the custard flan, that is. \n\nIt has been said that the day which passes without your having learned something, is a day wasted! \n\nhttp://www.gourmetsleuth.com/flan.htm", "loss": true, "prefix": "daisy:" }, { "from": "gpt", "value": " Creme Caramel - Flan\n\nCreme Caramel - Flan\n\nThis custard dessert is also known in Spain as flan, in Italy as crema caramella and in France as crème renversée. Creme caramel is a custard that has been baked in a caramel-coated mold. When the chilled custard is turned out onto a serving plate it is automatically glazed and sauced with the caramel in the mold.\n\n\n\n1 3/4 cups heavy cream 1 cup whole milk 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 cup granulated sugar 1/3 cup water 3 large eggs 2 large yolks 7 tablespoons granulated sugar \nPosition rack in center of oven and preheat to 350F (175C).\nCombine cream, milk and salt in medium saucepan. Bring to a simmer over medium heat. Remove from heat stir in vanilla and set aside.\nIn another medium saucepan, combine 1 cup sugar and 1/3 cup water. Stir over low heat until sugar dissolves. Increase heat to high and cook, without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.\nQuickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13 x 9 x 2-inch baking pan.\nWhisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly.\nPour enough hot water into baking pan to come halfway up sides of ramekins.\nBake until centers are gently set, about 40 minutes. Transfer to wire rack and cool. Chill until cold, about 2 hours or cover and chill overnight.\nTo serve, run small sharp knife around custard to loosen. Turn over onto plate. Shake gently to release custard. Carefully lift off ramekin allowing caramel syrup to run over the custard. Repeat with remaining custards and serve.\n\nServes 6.\n", "loss": true, "prefix": "Sherry49:" }, { "from": "human", "value": " I've always called an open tart a flan - whether savoury (also called a quiche) or sweet - I suspect it may be a British 'thing' and that is why it's also common to use that term in Aus and NZ (don't know about Canada). \n\nI have visited Spain lots (first holidays abroad for many British families was 2 weeks on one of the Spanish Costas!) - and creme caramel appears on most menus as... CC... presumably because that's what most other Europeans call the dish (the curse of French cuisine strikes again!) but it was interesting to learn it is really called a flan!", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " This is interesting. I always thought an open crusted pie, that is, a pie with only a bottome pastrie crust, was a pudding. And I knew what flan was, but didn't know it could be savory.\n\nAnd quiche, I thought to be an egg dish similar to egg foo young, but with a pastry crust on the bottom.\n\nI love learning new things.", "loss": true, "prefix": "Chief Longwind Of The North:" }, { "from": "human", "value": " well 'our' flans can be sweet or savoury - they have a base and 'walls' - sweet ones can be pastry or sponge. \n\nQuiche - of which one of the most famous is quiche Lorraine - is the French word for our savour flans! QL is a fancy name for what the British call egg and bacon pie! It is a pastry shell with a savoury egg custard containing small bits of fried bacon or ham.\n\nPudding is another name for desserts in the UK, as well as savoury puddings like Steak and kidney pudding, or white pudding or black pudding (sausage type of food).\n\nIt's also interesting that we in the UK often use the French form for vegetables and dishes, whilst in the US and also in some areas of Aus, you use the Italian term, eg we say courgette, you say zucchini! And what we call aubergine, you call eggplant.\n\nDefinitely we are two nations divided by a common language!", "loss": true, "prefix": "Ishbel:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What's the best smoke?", "loss": false, "prefix": null }, { "from": "human", "value": " DH just got a new smoker - a Bradley and, quite frankly, if I were given to jealousy.....\n\nAnyway it has this wonderful automatic feed feature so you can leave it on it's own for 8 hours.\n\nIt uses what they call \"bisquetts\" to make the smoke and they come in more different wood flavors than I can count. In addition to the common mesquite and alder they have cherry, oak, pecan, black walnut, hickory, and apple.\n\nCan you great chefs out there please tell me which is good for what? We used alder for salmon (start drooling now - it is wonderful!). What would be best for pork or beef or poultry? \n\nThanks!", "loss": false, "prefix": "lindatooo:" }, { "from": "gpt", "value": " For pork, apple is great - subtle and sweet. Try pork ribs with apple smoke m- they will be amazing! Hickory is also good with pork, although with a more forward flavor.\n\nPecan, cherry and oak work well with chicken, turkey, etc. Oak with a strong rosemary rub will make you want to lick the smoker after you finish the chicken.", "loss": true, "prefix": "Long Live Julia!:" }, { "from": "human", "value": " I dont know if I've ever had something that was smoked with mesquite but I have had beef grilled on mesquite and that was enough to transfer a really nice flavor. Smoking with it must be really nice.", "loss": true, "prefix": "Lugaru:" }, { "from": "gpt", "value": " Maybe these will help.\n\nwood types \n\nWood flavors", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Pecan goes well with beef steak. I find hickory to be the most versatile.\n\nSince chicken cooks so fast, I prefer to use rosemary & thyme clippings from my herb bed for smoke flavor since they produce a lot of smoke quick.\n\nTom", "loss": true, "prefix": "TomW:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: New to This! RECIPES PLEASE!", "loss": false, "prefix": null }, { "from": "human", "value": " Hey I just got into cooking because I found it incredibly fun. I'm 15 and I'm extremely new to this so if you guys could help me with any great desert recipes or techniques you use when cooking something that would help me GREATLY! Thanks\n\n Cook, Dave!", "loss": false, "prefix": "sk8boarder1414:" }, { "from": "gpt", "value": " Welcome to DC Dave!!!Checkout the search button or just go to the desserts thread. There are tons of stuff in there. Have fun!!", "loss": true, "prefix": "texasgirl:" }, { "from": "human", "value": " Hi Dave,\nthere are a million good recipes on this site. Look around and enjoy yourself.\n\nWhat's your favorite kind of food to cook??", "loss": true, "prefix": "pdswife:" }, { "from": "gpt", "value": " Me and you have a bit in common...I am almost 15...and I like cooking and baking dessert type things.", "loss": true, "prefix": "Russell:" }, { "from": "human", "value": " Welcome aboard Dave.\n\nEveryone on this site is here to learn and share what they know. And I have always found them very kind and helpful.\n\nAnd please never be afraid to ask a question.\n\nOnce again welcome aboard and hope to hear from you soon.", "loss": true, "prefix": "auntdot:" }, { "from": "gpt", "value": " Awesome nice to meet you guys too! I'm now trying to bake my first thing but I have to find a good recipe for a cheescake preferabbly strawberry ( I dont liek the chocolate ones) lol.", "loss": true, "prefix": "sk8boarder1414:" }, { "from": "human", "value": " Here are a few recipes that I pulled up on the search that members have posted in the past. I haven't made one myself because we don't eat too many sweets, but these might help. \n\nhttp://www.discusscooking.com/forums/showthread.php?t=8710&highlight=strawberry+cheesecake\n\nhttp://www.discusscooking.com/forums/showthread.php?t=1791&highlight=strawberry+cheesecake\n\nhttp://www.discusscooking.com/forums/showthread.php?t=570&highlight=strawberry+cheesecake\n\nhttp://www.discusscooking.com/forums/showthread.php?t=454&highlight=strawberry+cheesecake", "loss": true, "prefix": "abjcooking:" }, { "from": "gpt", "value": " Here is a thread that Rainee posted.http://www.discusscooking.com/forums/showthread.php?t=1791&highlight=strawberry+cheesecake\n\nAbj beat me to it \n\nMe, I don't care for the cooked ones. I only like the non bake ones and put strawberry pie filling on top.", "loss": true, "prefix": "texasgirl:" }, { "from": "human", "value": " Here are a few of my favorite recipes that I have posted in the past. I will repost some of them since I can't find them in the search.\n\nhttp://www.discusscooking.com/forums/showthread.php?t=7807&highlight=custard\n\nChess Cake:\n1 box yellow cake mix\n1 stick butter, softened\n2 eggs\n1/2 t. vanilla\n1 8oz. package cream cheese\n1 box powdered sugar (save 3 T.)\n2 eggs\n\nMix cake mix, butter, 2 eggs, and vanilla. Spread in bottom of 9x13 inch pan.\n\nBeat sugar, cream cheese, and eggs. Pour on top of cake batter. Bake at 350 for 30-35 minutes. Do not over bake. Top will be a little giggly when first taken out of oven. Sprinkle remaining powdered sugar on top of cake.\n\nhttp://www.discusscooking.com/forums/showthread.php?t=7805&highlight=Angel+Food+Cake\n\nHeath Pie\n\n1 graham cracker pie crust, 9 inch\n1/2 gallon vanilla ice cream\n6 heath toffee candy bars\n1 1/2 cups sugar\n1 cup evaporated milk\ndash salt\n1/4 cup butter\n1/4 cup light corn syrup\n\nSpoon 1/2 of softened ice cream into pie shell. Sprinkle 4 crushed heath bars on top. Cover with remaining ice cream. Freeze\n\nMake sauce: Combine sugar, milk, butter salt. Bring to boil, then reduce heat and continue boiling for 1 minute. Remove from heat. Stir in 2 crushed heath bars. Cool slightly.\n\nSpoon sauce over individual pie slices. Refrigerate remaining sauce. Can be reheated in microwave.\n\nCaramel Nut Brownies\n\n1 14oz. package caramels\n1 51/3 oz. can evaporated milk\n1 cup pecans, chopped\n3/4 cup margarine, melted\n1 box german chocolate cake mix\n1 12oz. package chocolate chips\n\nMelt caramels in 1/3 cup evaporated milk in microwave or double broiler\n\nMix by hand, remaining evaporated milk, pecans, margarine and cake mix. Mixture will ber very thick.\n\nPat half of mixture into a 9x13 inch baking pan\n\nBake at 350 for 6 minutes. Remove from oven\n\nPour chocolate chips over\n\nThen spread on caramel mixture\n\nCrumble remining cake mixture on top of caramel mixture\n\nBake 18-20 minutes\n\nLet set and cook before cutting.\n\nCentenary Fresh Strawberry Pie\nCoutesy of Centenary Restaurant in Shreveport, LA\n\n3/4 cup sugar\n1 cup plus 2 T. water\n3 T. cornstarch\npinch salt\n1 T. lemon juice\n1/2 t. red food coloring\n1 1/2 pints strawberries, sliced\n1 pie crust, baked\n\nCombine sugar, cornstarch, and salt. Mix into paste with the 2 T. water. Place the remaining 1 cup water over fire and let come to a boil. Stir in the sugar mixture and cook until thick and clear. Remove from fire; add lemon and coloring.\n\nWhen cool but not set, fold in strawberries. Spoon into baked crust or crumb crust. Serve with whipping cream.", "loss": true, "prefix": "abjcooking:" }, { "from": "gpt", "value": " Hey Dave! Welcome to our family! We're getting quite a brood of young kids here - how cool is that?!\nAs you can see, we are a very helpful bunch. If there's anything you want to learn to prepare, just go to that forum and ask away. So, who inspired you to start cooking? Was it a relative or TV chef? or, just a really great meal?\n\nAnyhow, we're really glad you're here!", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " Here's a quick and easy\n\nStrawberry Yum\n\n16 oz strawberries - frozen or fresh; cut up\n1 tub Dreamwhip\n1 small package strawberry Jello\n2 Tb lemon juice\n1 Angelfood Cake cut in cubes or torn into bite size pieces.\n\nThaw the strawberries if frozen - if they weren't frozen w/sugar add some sugar and allow to drain reserve liquid. If fresh, sprinkle w/ sugar and allow to sit about 20 minutes then drain reserving the liquid.\n\nTo the Jello add 1 C hot water to desolve. Combine reserved strawberry liquid + lemon juice + water to make 1 cup, add to the Jello. Chill until nearly set but still stirrable.\n\nMix the Angelfood cake, strawberries, Jello and DreamWhip - do not overmix.\n\nServe!", "loss": true, "prefix": "lindatooo:" }, { "from": "gpt", "value": " sk8boarder1414 said:\n\t\t\t\n\t\t\n\n\n\t\t\tAwesome nice to meet you guys too! I'm now trying to bake my first thing but I have to find a good recipe for a cheescake preferabbly strawberry ( I dont liek the chocolate ones) lol.\n\t\t\n\n\n \nWelcome, here are some mini cheesecake recipes which are fun to make and very portable for taking to a potluck or party.\n\nSC \n\nhttp://www.discusscooking.com/forums/showthread.php?t=10326", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " Yo! Welcome to the board/party/smilefest! \n\nYa know whats cool? The fact that you two are 15 and are into cooking/baking. If ya stick with it, you can be an Executive Chef by the time you're 30!!!! \n\nGod, I wish I started when I was 15.... \n\n\n\nWELCOME!!!!\nRJ", "loss": true, "prefix": "Ardge:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Food Cravings ~", "loss": false, "prefix": null }, { "from": "human", "value": " Not sure if this is the right spot to put this but I'm sure it will be moved if it isn't. \n\nI found this interesting chart that lists what you crave (sweet, salty, liquid, etc.) and it tells what your body is really missing and then gives some examples of \"good for you foods\" that you can eat to get over the craving! \n\nI can't vouch for how scientifically sound it is, but it is interesting and might be worth a try.\n\n(If anyone uses Mozilla, there is this super add-on called StumbleUpon; after you download it and attach it to your browser bar it pops up random websites related to your interests. I've seen some great stuff, some hysterical stuff and some that's too stupid for words. But all were sites that I probably wouldn't have found on my own. =P It's fun!)\n\n\nZ", "loss": false, "prefix": "Zereh:" }, { "from": "gpt", "value": " That's a good chart Zereh. The chewing ice happens a lot with people. It's the chewing factor in general - I had a friend that would stop at the grocery store for a bag of small carrots for the same reason - she wanted to chew. She ate so many carrots the color dyed her fingers. \n\nAlso, if you crave starches you are trying to increase your seratonin level.\n\nA lot of pregnant people crave lemon, or sour things. I can't remember what deficiency this is but it's something.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " I always have a craving for potatoes and cheese. GREAT! Fat and carbohydrates", "loss": true, "prefix": "abjcooking:" }, { "from": "gpt", "value": " i've always believed in eating exactly what my body craved and nothing else cause i believe your brain knows exactly what your body needs. i don't think it always means a defiency, but i'll bet it does sometimes.\nneat chart.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " One of the few things I remember from my biology classes was this...\"A craving denotes a deficiency in the system\". For some reason that always stuck in my head.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Well, I guess I must be REALLY deficient in chocolate, then!", "loss": true, "prefix": "marmalady:" }, { "from": "human", "value": " lol, that's a fun chart, and might have some actual relevance, but some of it is non-sense. \n\n\n\"you're so dehydrated you've lost your thirst??\" that goes against the entire theory that your body craves what it needs. \ni wonder if alternative medicine \"docs\" actually read thru the stuff they write?\n\nhow can you crave alcohol/recreational drugs? i didn't know that they had figured out how to beat drug and alcohol addiction with food...", "loss": true, "prefix": "buckytom:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Test your food knowledge", "loss": false, "prefix": null }, { "from": "human", "value": " 1) Where does cream of tartar come from?\n[a] tartar sauce; old wine casks; [c] a plant\n\n2) Where is the highest concentration of vitamin C found in a tomato?\n[a] the skin; the seeds; [c] the jelly-like substance around the seeds\n\n3) How did the first American millionaire make his fortune?\n[a] manufacturing hunting rifles; importing black pepper; [c] importing rum\n\n4) Historians believe the mint julep originated where?\n[a] Kentucky; Persia; [c] France\n\n5) Which of the following fruits are grown on every continent except Antarctica?\n[a] plums; apples; [c] grapes\n\n6) This item was so expensive up until the 1500s that it was used in small amounts in medicines, but not in food.\n[a] saffron; vanilla; [c] sugar\n\n7) Which of the following are mentioned in the Old testament and are among the earliest cultivated foods?\n[a] almonds and dates; rice and wheat; [c] basil and saffron\n\n8) Those with thyroid problems should avoid eating large amount of these foods.\n[a] salt and lemons; cabbage and cauliflower; [c] asparagus and broccoli\n\n9) There are 3 varieties of this cheese, a 'white', a 'red' and a 'blue veined'. It is the oldest named cheese made in the British Isles.\n[a] Stilton; Caerphilly; [c] Cheshire\n\n10) What are the 3 major fruits native to North America?\n[a] apples, blueberries, Thompson seedless grapes; cranberries, Concord grapes, apples; [c] blueberries, Concord grapes, cranberries\n\nAnswers are below", "loss": false, "prefix": "abjcooking:" }, { "from": "gpt", "value": " 1) Cream of tartar is a white, acid powder that is precipitated onto the walls of casks used to age wine.\n\n2) [c] The highest concentration of vitamin C in tomatoes is in the jelly-like substance around the seeds.\n\n3) The first American millionaire was Elias Haskett Derby, who made his money importing black pepper. He used his fortune to endow Yale University.\n\n4) Historians say the julep originated in Persia, where it was a minted, nonalcoholic, fruit drink.\n\n5) [a, b and c].\n\n6) [c] Up until the 1500s, sugar was so expensive that is was used in small amounts as medicine and to sweeten wine, but not in food.\n\n7) [a] Historians generally agree that almonds and dates, both mentioned in the Old Testament of the Bible, were among the earliest cultivated foods.\n\n8) Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body's absorption of iodine, needed by the thyroid gland.\n\n9) [c] Cheshire cheese is the oldest cheddar type cheese, and the oldest named cheese in the British Isles. There are 3 varieties, a white, a 'red' (actually yellow in color) which is dyed with annatto, and a blue-veined variety originally considered undesirable when it occurred accidently.\n\n10) [c] Cranberries are one of only three major fruits native to North America. Concord grapes and blueberries are the others.", "loss": true, "prefix": "abjcooking:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Smoked Salt", "loss": false, "prefix": null }, { "from": "human", "value": " I love smoky flavors and have never tried smoked salt so I really want to give it a shot. I found This on eBay. I wrote to the seller to ask what size and shape the crystals are, but have not heard back yet. I did a search online and found a ton of places that sell smoked salts, but most of them charge this much or more for just 3 ounces. Does this price seem too good to be true? What do you think?\n\nI am probably going to get this anyway because even if it is a ripoff I am only out about $8 with the shipping costs.", "loss": false, "prefix": "GB:" }, { "from": "gpt", "value": " Here's another source.\n\nhttp://www.chipotletx.com/cart/shop/category.asp?catid=156", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Thanks Raine! Have you ordered from them before? If you have then I will use these guys if the ebay guy doesn't get back to me soon.\n\nI wonder though...between the eBay salt and this site the color difference is huge. The eBay salt is very brown and this site is almost white. I am assuming the darker the color the smokier the flavor. Would this be a correct assumption?", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Never ordered from these folks. Also check out http://www.theingredientstore.com/g...t_preservation/\n\nJoe is a good guy, one of our bbq buddies. Alix is ordering some from Joe.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " That link didn't work for me for some reason.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Try this.\n\n\n\nhttp://www.discusscooking.com/forums/showthread.php?t=9523&referrerid=1153", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " http://www.theingredientstore.com/generalstore/meat_preservation/", "loss": true, "prefix": "Alix:" }, { "from": "gpt", "value": " Thanks so much Raine! Looks like a great site and I would love to give one of your buddies some business", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " GB-\n\nI just now ordered this [url=\"http://www.saltworks.us/shop/product.asp?idProduct=199\"]Smoked Salt before even finding this post! [/url]\n\nIt is alderwood smoked sea salt and it's reasonably priced. I'll make sure to give a review when it gets in.\n\nDrew", "loss": true, "prefix": "SilvrBck:" }, { "from": "gpt", "value": " I can't wait to hear your review Drew!", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " Would there be a reason you couldnt smoke the salt yourself? Because it is a rock I am just wondering if it can be smoked like you smoke food? Or would you have to add an oil or something with that smoke flavor and then dry out the salt? I used to make garlic salt, with fresh garilc cloves. By blending the garlic clover and koser salt together then cooking the salt just to the point it is dry. Wondering if anybody knows...?", "loss": true, "prefix": "ch3f:" }, { "from": "gpt", "value": " SilvrBck's link was for a salt was just salt smoked over Alder. There were no additives at all. It sounds delicious!! Actually all of the salts there look that way and I'm trying to very hard to convince myself that I don't really need that sampler of Artisan Sea Salts ....\n\nI wouldn't be surpised if somone pops on here and admits to trying to smoke their own salt. There are some mighty talented folks around here.\n\n\nZ", "loss": true, "prefix": "Zereh:" }, { "from": "human", "value": " Yeah as far as I know it is simple to smoke your own salt. Nothing is added to the salt. It is just smoke and salt and time.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Oh boy, here I go again...more eBay! I started out with cookbooks, then moved on to orchids. I had no idea they had spices...", "loss": true, "prefix": "Constance:" }, { "from": "human", "value": " Constance, do not order for the eBay link I listed. The seller is not trustworthy in my opinion. I asked a question and it took 2 weeks before they answered. They claimed they were on vacation. When I had a follow up question they again did not answer.\n\nI had a very basic question. I asked what size and shape the salt crystals were. Their answer (eventually) was that they are cubes like kosher salt. When I pointed out that kosher salt is not cubes they told me to \"buy the product and conduct tests on it\". Sorry, but any spice seller who does not know what kosher salt looks like is not getting my business.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " I'd bet smoking salt is pretty easy. I'd spread sea salt crystals on a fine mesh and just smoke it over smoldering wood chips. You can smoke things in a BBQ kettle by adding a couple of hot coals to a pan of wood chips. The hardest part would be getting a mesh that would hold the salt over the smoke.", "loss": true, "prefix": "SilvrBck:" }, { "from": "human", "value": " Well, I got on eBay and ended up ordering the hickory smoked salt, then found another seller who had all sorts of spices in big jars (almost quart of milk size), all for $2.99 each. \nI ordered mint, celery flakes, whole dried ginger, dried Shitake mushrooms, dill weed, ground mustard and pot herbs (marjarom and thyme). The seller says they are packed fresh every week. We will see.", "loss": true, "prefix": "Constance:" }, { "from": "gpt", "value": " Try making your own. Make a solution of water and liquid smoke. Mix it with some salt you like, should be wet like beach sand. Then dry it out in your oven or microwave. Then you have the salt you like and can make it as smokey as you want.", "loss": true, "prefix": "TastyNosh:" }, { "from": "human", "value": " Sooo, I got in the salt the other day. It came in a nice sturdy resealable bag. It was pretty dark in color, the crystals were fairly large, and, when tasted, had a very distinct alder smoke flavor. Since the crystals are quite large, and the smoke cannot penetrate the entire crystal, there is a small smoke:salt ratio here. What I'm getting at is that to get a really smokey flavor, you'd have to greatly oversalt the food. It was time to try it out! I put some crystals in my mortar and pestle along with some pepper corns, 1 garlic clove, and some fresh thyme. I smeared that paste onto a couple of pork chops. I pan fried the chops in a heavy cast iron skillet a few minutes on high heat per side then I dropped the temp to medium and cooked until I hit 145F on my digital thermometer. I set the chops aside and made a pan sauce with the drippings. Some dry white wine, some beef stock, some garlic, and a touch more thyme and pepper, reduced to a syrup. I served the chops with the pan sauce along with some garlic mashed taters and some quick seared red bell pepper seasoned with olive oil, salt, pepper, and balsamic vinegar.\n\nThe smokey flavor of the salt was virtually non-existent. I'm sure it was buried deep within all the other flavors I had going on. The funny thing was, was that about 1/2 hour after dinner I had this smokey flavor lingering about that was definitely from the salt. \n\nAll in all, I think it probably did add a little something to the pork but didn't overpower the dish, for sure. I think I will try it again next time with simpler seasonings. Just the smoked salt and pepper. See if the smoke comes through more. It was a fun and tasty experiment and one that I will have to repeat many more times!\n\nDrew", "loss": true, "prefix": "SilvrBck:" }, { "from": "gpt", "value": " How about if you grind the smoked salt and use it as a condiment at the table?", "loss": true, "prefix": "Andy M.:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: ISO Potato Pancake recipes?", "loss": false, "prefix": null }, { "from": "human", "value": " i love to make tater pancakes of all sorts and wanted to see if any of you guys wanted to share your favorite recipes for them. i'd really appreciate it. thanks!", "loss": false, "prefix": "luvs:" }, { "from": "gpt", "value": " Hey luvs, my recipe is really just out of my head. I grate the potatoes with my food processor, (usually 2 per person) then I salt and pepper to taste, toss in an egg for every 4 potatoes used, and put in enough flour to hold things together. I mix all this with my hands, and when it starts to hold together I roll it into balls and pat them flat and fry them in oil. Sometimes, I use a bit less flour and spoon the mixture into the hot oil. Hope that helps you.", "loss": true, "prefix": "Alix:" }, { "from": "human", "value": " Another good way to make them is with some chunky garlic mashed potatoes with a bit of chives in them.\n\nForm them into thickish (1\") patties and fry in some butter on medium until browned then turn over.", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " We add lots of onions!", "loss": true, "prefix": "KAYLINDA:" }, { "from": "human", "value": " luvs,\n\nsometimes when I have left over garlic mashed potatoes, and left over roast beef or pork, I dice up an onion and several cloves of garlic and the meat, then saute them in some butter and a little evoo, I take a hand full of the potatoes, make a well in the center, put in a small amount of the meat onion mix and enclose it. I then make a pattie, roll it in flour, dip it in egg, then dip into fine bread crumbs and fry them in some evoo and butter til light brown..I been thinking of adding some cheese in there, but, haven't had a chance to try it. Just another idea for you \nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "gpt", "value": " thanks, guys!", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " I add corn to my recipe", "loss": true, "prefix": "beaulana2:" }, { "from": "gpt", "value": " My grandmother made them almost like Alix except she added some onion and would never use a blender (didn't have a home food processor back then) because she thought that they didn't taste the same.", "loss": true, "prefix": "purrfectlydevine:" }, { "from": "human", "value": " I agree with your Gramma purrfectlydivine! My mom used to use a meat grinder to grind up the potatoes for pancakes and when she switched to using her blender we were all unimpressed with the result. I think the larger chunks of potato (not that grated potato is so large) definitely mean better flavour.", "loss": true, "prefix": "Alix:" }, { "from": "gpt", "value": " We always grated the potatoes and onions then add egg and a little flour. They were called Platski and were served with sour creme, jelly, or just butter. In the fall all the churches serve these at their Bazaars along with homemade pierogie. They are wonderful. There was always a contest for the best \"shaun\" which is homemade horseradish in red or white.", "loss": true, "prefix": "comissaryqueen:" }, { "from": "human", "value": " Here's a recipe for a different kind of potato pancake. It looks like a breakfast pancake, but is oh so creamy and smooth inside. I saw it on Great Chefs one morning, and had to try it, It is soo worth it, and could be paired with anything, or fried into silver dollar sizes, and used instead of a cracker or blini for lots of yummy toppings for appetizers or fancy hor d'oeuvres (caviar, smoked salmon etc).\n\n\nPotato Pancakes\n1 pound potatoes\n3/4 cup all-purpose flour\n3 eggs, separated\n2 tablespoons heavy (whipping) cream\n\nTo the above potato pancake recipe, I add some salt and white pepper to the potato mix. You can also add chives or other herbs and seasonings that you favor.\n \n\nTo prepare the pancake batter: Cook the potatoes in boiling salted water until soft. Peel and put in a large bowl. Break up and mash with a wooden spoon. Mash in the flour. Mash in the egg yolks in two additions. Switch to a whisk and beat in the egg whites, again in two additions. Add the cream and whisk until the mixture is the consistency of pastry cream. Set aside.\n\nHeat clarified butter or vegetable oil in a large sauté pan or skillet over medium-high heat. Drop the pancake batter by large spoonfuls into the hot butter; the pancakes should measure about 4 inches in diameter. Make a total of at least 4 pancakes; cook in batches if necessary. Cook until the edges of the pancakes show a little brown color, about 2 to 3 minutes. Add more butter as necessary so the pancake bottoms are immersed in butter. Turn each, and cook another 2 to 3 minutes, until done through.\n\nTake off the heat. If you have extra pancakes, set aside to cool; then separate with waxed paper or parchment circles, wrap, and freeze for another use.", "loss": true, "prefix": "Lisa110:" }, { "from": "gpt", "value": " Hi Lisa - I think you just need to scroll down some - it does say that at the very top of the page. I'll let you see if it works - if it still doesn't I'll make the change to your recipe.\n\nClick on edit and scroll down.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Thanks, kitchenelf! It turns out my page was taking awhile to load the rest of the scroll bar, so all I saw (in my typical impatience) was the delete option and a short scroll bar. 20 seconds more, and I would have seen the rest of the page load! I added my edit to the original message, and deleted the unnecesary one. Thanks again!!", "loss": true, "prefix": "Lisa110:" }, { "from": "gpt", "value": " You are welcome Lisa - glad it worked! Yes, I get very impatient myself!!!", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Has anyone ever tried making their own Chipotle peppers?", "loss": false, "prefix": null }, { "from": "human", "value": " I was tossing around some ideas with one of my co-workers about what to do with all the jalapenoes they have right now. I figured if I made some, I'd have to get some mesquite chunks. I'm not sure how long it would take. I'm pretty sure that afterwards, I'd have to puree them and freeze into ice cubes, or simmer them in Adobo sauce.", "loss": false, "prefix": "AllenOK:" }, { "from": "gpt", "value": " Hi, Allen - Never dont it, but found this for you - \n\nHome-Smoked Chipotle Chiles\n * Exported from MasterCook II *\n Home-Smoked Chipotle Chiles\n\nRecipe By : W. Park Kerr in \"Burning Desires\" \nServing Size : 1 Preparation Time :0:00\nCategories : Chile Pepper Grill\n\n Amount Measure Ingredient -- Preparation Method\n-------- ------------ --------------------------------\n Chunks or logs of fragrant hardwood, \n preferably a combination of oak & mesquite\n 1 1/4 pounds red-ripe jalapeno chiles -- with stems\n 1/2 cup Dried Red New Mexico Chile Puree\n OR\n commercial chile paste, such as Santa Cruz\n 1/3 cup water\n 2 tablespoons tomato paste\n 2 tablespoons cider vinegar\n 1 tablespoon packed dark brown sugar\n 1 clove fresh garlic -- peeled and crushed\n 1/4 teaspoon salt\n\n\nPrepare a smoker according to the manufacturer's directions, using \nthe\nwood chunks and achieving a steady temperature of 275 to 300 degrees \nF. Place the chiles directly on the smoker rack (or use a shallow \ndisposable foil pan) at the cooler end of the smoking chamber or on \nthe upper rack if your smoker has one. Lower the cover and smoke the \nchiles for 2 1/2 hours, or until they are soft, brown, and slightly \nshriveled.\nRemove the chipotles from the smoker. In a medium nonreactive \nsaucepan, combine them with the chile puree, water, tomato paste, \nvinegar, brown sugar, garlic, and salt. Set over medium heat and \nbring\nto a simmer. Cook, stirring once or twice, until the sauce is very \nthick, about 15 minutes. Cool to room temperature.\nTransfer the chipotles to a covered storage container and refrigerate \nfor at least 24 hours before using. They can be refrigerated for up \nto\n2 weeks or frozen for up to 2 months.\nUNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker, \nplace them on a rack and leave them, loosely covered, at room \ntemperature, until crisp, light, and dry, 1 to 2 weeks, depending on \nthe humidity. Store airtight at room temperature.\n\n\n - - - - - - - - - - - - - - - - - - \n\nNOTES : Green jalapenos can be used, but red ones are more beautiful", "loss": true, "prefix": "marmalady:" }, { "from": "human", "value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\t...I'm pretty sure that afterwards, I'd have to puree them and freeze into ice cubes, or simmer them in Adobo sauce.\n\t\t\n\n\n \nAllen:\n\nIf the peppers are dried and smoked, they're already preserved. No need for further action unless you are planning to put them into adobo. Couldn't you do that as needed rather than up front?", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Marmalady, thanks for the recipe!\n\nAndy, I wasn't planning on drying them initially, just smoke, and store them frozen. However, I might dry some, as they aren't perishable.", "loss": true, "prefix": "AllenOK:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I need meatball recipes please", "loss": false, "prefix": null }, { "from": "human", "value": " As some of you guys know I am freezing a lot of dinners for my surgery tomorrow. I just thought of making meatballs but I dont have a recipe . any good ones please pass them my way. Many thanks Kelly", "loss": false, "prefix": "kelly:" }, { "from": "gpt", "value": " Meatball Recipe\n\nThese are delicious! After cooling the browned meatballs, you can easily freeze them for later.\n\n\nMeatballs (Polpetti)\n\n\n3 Tb Olive Oil \n1 Small Onion, minced \n3 Garlic, minced \n1 Lb Ground Beef \n1 Lb Ground Veal \n1/2 Lb Ground Pork \n1 1/4 C Bread Crumbs \n3/4 C Pecorino Romano, grated\n2 Tb Italian parsley, chopped \nTT S&P \n3 Eggs \n\nPlace 1 tablespoon of the olive oil in a skillet over medium heat. Sauté the onion and garlic for 3 minutes or until the onion is translucent. Set aside to cool. \n \nIn a large bowl, thoroughly combine the three meats, bread crumbs, cheese, the cooled onion and garlic, parsley, salt, pepper and eggs. \n\nShape the mixture into balls approximately the size of a large egg. You should end up with 24 meatballs. \n\nBrown the meatballs in 2 tablespoons of olive oil.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " This is our favorite meatball recipe and it makes a TON! I usually freeze them in several zip-loc bags so I have a few meals worth.\n\n2 eggs, beaten\n1/3 c Italian breadcrumbs\n1/2 c finely chopped onion\n1 tsp salt\n¼ tsp pepper\n2 lbs ground beef\n\n\nCombine eggs, crumbs, ½ cup onion, salt & pepper in large bowl. Add beef. Mix well. Shape into 48 (approx) meatballs, about 1 ½” in diameter. Place meatballs in ungreased 15x10x1” baking pan (a baking sheet w/ sides). Bake, uncovered, at 350F for 15 minutes or until no longer pink inside. Drain on paper towels, add in to your sauce of choice to heat through before serving over pasta.", "loss": true, "prefix": "PA Baker:" }, { "from": "gpt", "value": " Thank you very much Andy and PA. Kelly", "loss": true, "prefix": "kelly:" }, { "from": "human", "value": " Don't forget the chilli peppers. The hotter the better.\n\nThey go great in a meatball.", "loss": true, "prefix": "kleenex:" }, { "from": "gpt", "value": " Ingredients:\n 1 lb hamburger or ground lamb ( lamb is much much better)\n 1 egg\n 1/2 cup bread crumbs ( I use garlic flavored)\n 1/4 cup parsely\n 1 small onion, greated or chopped \n 1 tsp salt\n 1/2 tsp pepper\n\n\n Directions:\n mix all ingredients together\n\n shape in to balls \n\n roll in flour \n\n fry in good olive oil!!\n\n eat\n\n enjoy\n\n ask for more!\n\nThese can be made into patties too. Much easier but, not as fun to eat.", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " Norwegian Meatballs\n\n\n1 pound ground beef\n1 pound ground pork\n1 egg\n1 Tablespoon cornstarch\n1 medium size onion (chopped super fine)\n1/2 cup scalded milk\n1 teaspoon each of salt, pepper, nutmeg, allspice and ginger\n\nBeat egg slightly and add with milk and cornstarch with meat. Mix well. Add rest of ingredients. Mix thoroughly. Form into small balls. Brown in butter, simmer slowly until done adding a little water if necessary. When done, remove meatballs, add more butter, and add flour and brown. Then add enough water to make a medium-thick gravy. Season to taste with salt and pepper. Add meatballs and gravy to a roaster. Bake with the lid on at 300 degrees for 1 hour.", "loss": true, "prefix": "Alix:" }, { "from": "gpt", "value": " Kelly, good luck tomorrow with your surgery. Hope all goes well - hurry back!!", "loss": true, "prefix": "callie:" }, { "from": "human", "value": " All the recipes look great...but a special thank you to PABaker as I've never thought about baking the meatballs! Trying it soon!", "loss": true, "prefix": "KAYLINDA:" }, { "from": "gpt", "value": " Im Back\n\n Hello all back from surgery very sore, so my only post for the day. If goes well I will be back in the hospital in 2 weeks for a permanent implant (for my back) I'ts an unusual feeling but if it stops the pain why not, Have a great day all Kelly", "loss": true, "prefix": "kelly:" }, { "from": "human", "value": " Hi, Kelly! Take care of yourself. Hope you feel better soon...come back when you can!", "loss": true, "prefix": "callie:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Please tell me... what are grits?", "loss": false, "prefix": null }, { "from": "human", "value": " What the heck are grits??? I thought they were like hash browns but apparently not...plz tell me!", "loss": false, "prefix": "tancowgirl2000:" }, { "from": "gpt", "value": " Here is a great thread on grits. Don't worry tancowgirl, I am not totally sure what they are either. Sometimes, if we have alot of personnel from the South they will serve them in fire camp. I guess I should try them some time. \n\nhttp://www.discusscooking.com/forums/showthread.php?t=7697", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " SC, you should try them, just remember, add butter, salt , & pepper or it'll taste like youre eating cardboard!", "loss": true, "prefix": "crewsk:" }, { "from": "gpt", "value": " Tancowgirl, you might want to watch 'My Cousin Vinny' (Joe Pesci & Marisa Tomei) to know more about Grits. (Can't help but remember all the funny scenes...!)", "loss": true, "prefix": "Chopstix:" }, { "from": "human", "value": " If I understand correctly, grits are the same thing as polenta, just a different name. Grits are usually served for breakfast and polenta is often served for dinner. Grits will sometimes have (I think) cream and butter in them and polenta will have more savory (but not always) things in them like herbs, cheese, and meats.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Check this out for the diffrences between grits & polenta. http://ask.yahoo.com/ask/20021007.html", "loss": true, "prefix": "crewsk:" }, { "from": "human", "value": " Thanks Crewsk, that is very interesting!", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tSC, you should try them, just remember, add butter, salt , & pepper or it'll taste like youre eating cardboard!\n\t\t\n\n\n \nKinda like cream of wheat. It also needs a little something extra or it is pretty bland.", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " It's been so long since I've had cream of wheat that I don't even remember what it tastes like. I need to get some just to try it again.", "loss": true, "prefix": "crewsk:" }, { "from": "gpt", "value": " Shrimp and Grits is a very delicious entree common in the Carolinas and (maybe) other parts of the south.\n\nIn Italy polenta is often served for breakfast.\n\nTry making grits or polenta with chicken stock and cheese, using about half the amount of liquid called for, turn onto an oiled cookie sheet and make a square or rectangle about 3/4 inch thick. Let cool. Then grill. YUM.\n\nI usually add scallions, cilantro, hot peppers, etc. and seasonings, too. Or basil, if it's polenta.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tCheck this out for the diffrences between grits & polenta. http://ask.yahoo.com/ask/20021007.html\n\n\n\n \nThank you so much for posting this cuz my next question was.....\"What the heck is Polenta?\"\n\nVery informative site on that.....I never would have guessed thats what it was....when I read polenta I could only think of mushrooms (Iknow!) but thats what came to mind!\n\nThank you...", "loss": true, "prefix": "tancowgirl2000:" }, { "from": "gpt", "value": " The more I have read about them the more I want to try them but I'm scared! Can someone make them for me and just not tell me what they are till I try them?", "loss": true, "prefix": "tancowgirl2000:" }, { "from": "human", "value": " I had shrimp and grits for lunch yesterday. mmmmm", "loss": true, "prefix": "comissaryqueen:" }, { "from": "gpt", "value": " tancowgirl2000 said:\n\t\t\t\n\t\t\n\n\n\t\t\tThe more I have read about them the more I want to try them but I'm scared! Can someone make them for me and just not tell me what they are till I try them?\n\t\t\n\n\n \n\nI'd be happy to but I don't think they'd make it Canada in the mail! And you're welcome for the site, I found it quite interesting too.", "loss": true, "prefix": "crewsk:" }, { "from": "human", "value": " Polenta is similar to, but not the same as grits because it's made with ordinary cornmeal. Grits are made from corn that's been processed into hominy.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " A site that includes recipes using grits is: www.grits.com. Some sound very good - some are iffy, but fun.", "loss": true, "prefix": "licia:" }, { "from": "human", "value": " Right on the button Ironchef...I like mine with milk and sugar. DH mashes his eggs into grits..Yuk..\nIn the South they serve Grits in place of hash browns with your breakfast.\nDove", "loss": true, "prefix": "Dove:" }, { "from": "gpt", "value": " In the south grits is the standard side with eggs in the morning I also found out that down south their grits are so popular they are not that great at making hashbrowns.Actually grits are really good with salt,pepper and butter.I have been wanting to try a grits and shrimp etc as a dinner side dish.I think they are basicaly a polenta also, but the yellow corn meal has a bit more flavor.\nI think if you where putting them on the dinner menu with seafood,sausage etc I would call them white polenta ,sounds better then grits to me.", "loss": true, "prefix": "jpmcgrew:" }, { "from": "human", "value": " tancowgirl2000 said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat the heck are grits??? I thought they were like hash browns but apparently not...plz tell me!\n\t\t\n\n\n \nGrits are small broken grains of corn. They were first produced by Native Americans centuries ago.The corn is dried to a 14% moisture content and the kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking.", "loss": true, "prefix": "Tater Tot:" }, { "from": "gpt", "value": " Grits and polenta are different. I've had Shrimp and grits and Shrimp with polenta. Totally different. The sauce makes this dish in my opinion.", "loss": true, "prefix": "comissaryqueen:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Favorite vinegar?", "loss": false, "prefix": null }, { "from": "human", "value": " Hi all,\n\nWhat is everyone's favorite vingegar, call me cliche but I love balsamic and anything that is berry infused!", "loss": false, "prefix": "Piccolina:" }, { "from": "gpt", "value": " I like most all vinegars, but probably my favorite is apple cider.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " I love balsamic on virtually anything! \n - has anyone tried the white balsamic? (I'm considering it so I stop staining things!)\n\nHowever, when it comes to sliced cucumbers, rice vinegar is my favorite.", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " White balsamic is wonderful!!!! A tad more sweet - I topped some cucumbers and onions with it and it was heaven!!!!", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Okay, that's it! I'm off to Trader Joes for a bottle!\n\nThanks kitchenelf!!!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " Nice aged sherry vinegar at the moment.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Champagne vinegar", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " I'm with jenneyema - love sherry vinegar.\n\n\nAlso love the Japanese rice wine vinegar because of it's light, crisp taste.\n\nAnd you just can't beat good ole apple cider for a traditional taste.\n\nI have to admit I'm reaalaaaly burning out on balsamic.", "loss": true, "prefix": "marmalady:" }, { "from": "human", "value": " Good aged balsamic (the real stuff from Modena)\na good white wine vinegar\nditto red wine\na brown malt vinegar (British fish n chips wouldn't be the same without it!)\nCider vinegar\nRice wine vinegar", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " I love all vinegars but at the moment I adore spanish sherry vinegars.I think its because they are so mild at the same time Im really into the good spanish sherry wines for cooking.There is a cook book out now called El Farrol out of Santa Fe one of the the oldests restaurant and bar in Santa Fe. Ive actually dined there as Im from New Mexico.I used their recipes on my winter job in Texas and they were a major hit. Its all about the Tapas which I made a few of the sherried mushrooms,spinach with raisins,and pasta with roasted poblanos,pinons and spanish mancheago cheese ?were amazing I also made the roasted duck with moroccan carrot sauce but I added more cinnamon and lemon to pull the flavor out.The recipes remind me of Indian Food but much less complicated.\nIts amazing how many tapas they have, Iv'e never had squid that was not deep fried[calamara?] it was sauteed and it was awsome very much like lobster to me .I was quite impressed.Their specialty is Paella they have a few adobe rooms or a great outside patio it was a blast.\nThe bar is quite funky and alot of locals go there ,avoid them if you can as they are very territitorial of course if you choose to stay after dinner as 3 of my girlfriends did you can dance your butt off all night.", "loss": true, "prefix": "jpmcgrew:" }, { "from": "human", "value": " Balsamic! So good!!!", "loss": true, "prefix": "pdswife:" }, { "from": "gpt", "value": " A good homemade red wine vinegar, blasamic, the thick kind, champagne, sherry, rice wine, just about any really, I use them for different things and love them all. For fried fish I use malt vinegar instead of a tartare sauce.\n\nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "human", "value": " I didn't know there was a white balsamic, but that makes total sense! Can anyone provide a good brand name/source of white balsamic?\n\nThanks all", "loss": true, "prefix": "Piccolina:" }, { "from": "gpt", "value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tOkay, that's it! I'm off to Trader Joes for a bottle!\n\nThanks kitchenelf!!!\n\t\t\n\n\n \nTrader Joe's has it, jkath? I am going there this weekend. Maybe I will pick up a bottle.", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " This is just an FYI, not a criticism.... \n\n\nMany commercial \"balsamic\" vinegars aren't real balsamic vinegar because they are made from regular wine vinegar with grape must added (and sometimes coloring and sugar). Most common \"balsamics\" of this type are made with red wine, must and carmel coloring. \"White balsamics\" are made with white wine.\n\nReal balsamic vinegar is not made with red or white wine vinegar. It's made from the must of white trebbiano grapes, cooked down and aged in wooden barrels.\n\nIn fact, some of the so-called balsamics in the supermarket contain no must at all, but are red wine vinegars with coloring and sugar added. Always look for must in the ingredient list. If it's not there, don't buy it.\n\nReal aged balsamic vinegar is usually quite expensive and is often used as a condiment and not in salad dressing, marinades, etc.\n\nThe supermarket balsamics (wine and must) have beaten out real balsamics in taste tests, however, so no one should hesitate to use them. Just make sure you read the label and buy one that contains grape must.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " What I consider the bests balsamic I have contains wine vinegar, concentrated grape must, cooked grape must, and a coloring - listed in that order.\n\nTwo bottles don't have any ingredients listed but one tells you HOW they make balsamic vinegar - just doesn't say THEY make it that way! lol \n\njenny - does the first one sound authentic even with the colourant caramel as they have it listed?\n\nCan't find my white balsamic - must have used it all.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Here's what mine says on the back label of my \"Monari Federzoni\":\n\nIngredients: Balsamic Vinegar of Modena\nProduct of Italy", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " jkath - I've got a bottle of \"Green Label\" balsamic from Monari and the ingredients listed on the back at the bottom of the label are: \"Produced from grapes - contains sulfites\" ... no mention of caramel coloring or added sugars.\n\nI found Monari's website to be an interesting read: http://www.monarifederzoni.com/eng/azienda.htm", "loss": true, "prefix": "Michael in FtW:" }, { "from": "human", "value": " Thanks Michael! I particularly liked reading the recipes - who'd have thought to put balsamic in a glaze for upsidedown apple cake?", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " It adds a certain 'something' when sprinkled on strawberries - so it probably would add something to an apple cake, too.", "loss": true, "prefix": "Ishbel:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: rec. Tomato crab sandwiches", "loss": false, "prefix": null }, { "from": "human", "value": " Tomorrow the girls will be here for lunch..We are making these sandwiches, that, we've had several times..With all the wonderful sweet tomatoes now, it would be a crime not ot have this \nTomato Crab Sandwiches\nToppig:\n1-small pkg. cream cheese, softened\n1/2-c. shredded crab meat\n1-tea. lemon juice\n1-egg, lightly beaten\n3-green onions, slice thin, then mince a little\n2-Tab. minced fresh Italian parsley\n2-Tab. grated parmesan\n2-large ripe but fairly firm tomatoes,thick sliced\n6-slices sandwich bread, crusts removed\nPreheat oven to broil. Combine toppings and blend trying not to mush up the crab. Toast the bread on ONE side and Cut tomatoes into thick slices and place a slice on untoasted side of bread. Spread with crab topping and broil about 5 inches from heat til pufffed and lightly browned.\nWe are planning to have some melon wrapped with procuitto and iced tea to go with the sandwiches.\nEnjoy,\nkadesma", "loss": false, "prefix": "kadesma:" }, { "from": "gpt", "value": " Thanks for the recipe, kadesma! Hope you girls have a wonderful time - wish I could join you!!", "loss": true, "prefix": "callie:" }, { "from": "human", "value": " callie said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks for the recipe, kadesma! Hope you girls have a wonderful time - wish I could join you!!\n\t\t\n\n\nI wish you could too Callie, You'll be here in our thoughts..See you then \nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "gpt", "value": " I want some of these!!", "loss": true, "prefix": "mudbug:" }, { "from": "human", "value": " What a great 'California' version of the old 'tuna melt'! TX!", "loss": true, "prefix": "marmalady:" }, { "from": "gpt", "value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tI want some of these!!\n\t\t\n\n\nNext time I make them you're invited mudbug \nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "human", "value": " marmalady said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat a great 'California' version of the old 'tuna melt'! TX!\n\t\t\n\n\nThat it is Marm, your welcome..While I do like tuna I love these \nkadesma, still savoring lunch", "loss": true, "prefix": "kadesma:" }, { "from": "gpt", "value": " My mouth is watering! I have that copied and pasted into my recipe files.", "loss": true, "prefix": "Constance:" }, { "from": "human", "value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy mouth is watering! I have that copied and pasted into my recipe files.\n\t\t\n\n\nI hope you have a chance to make it Constance, it is so good with nice home grown tomatoes.\nkadesma", "loss": true, "prefix": "kadesma:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Walnut oil", "loss": false, "prefix": null }, { "from": "human", "value": " I don't use walnut oil often at all, and was wondering if perhaps I could infuse canola or a similar oil with walnut and have a somewhat similar effect. Does anyone know?", "loss": false, "prefix": "licia:" }, { "from": "gpt", "value": " I am not so sure that you can really do this with crushed walnuts.\n\nPeppers on the otherhand can easily flavor any oil.", "loss": true, "prefix": "kleenex:" }, { "from": "human", "value": " No idea whether or not this would be successful. Although you would be losing a few of the health benefits (and probably the intended taste as well) if you did not use walnut oil.", "loss": true, "prefix": "Haggis:" }, { "from": "gpt", "value": " I seem to recall reading that you cannot infuse nuts in oils as there is a weird reaction between the two elements - but I may be mistaken.", "loss": true, "prefix": "Ishbel:" }, { "from": "human", "value": " Nuts, like walnuts, contain oils. Walnut oil is just walnuts that have been pressed under a lot of pressure to extract their oil.\n\nI really don't think the \"oil infusion\" idea would work. You could make an \"extract\" by grinding the walnuts and then soaking them in a 1:1 mixture of 80 or 100 proof bourbon and water for several weeks (the longer the better - up to about 1 year).\n\nYou could also grind up some walnuts in the blender and add just enough neutral flavored oil to make a \"walnut butter\". This \"might\" melt down in the cooking process and give you a \"similar\" flavor. Don't really know what your trying to use the walnut oil for.", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " The reason that a special oil is called for is usually to impart a subtle, extra flavor layer to whatever it is you're cooking. \n\nI'd bet it is safe to say that 99% of the time you won't find a huge taste difference if you use another type of oil, as long as what you use as a substitute is mild flavored! (e.g. substituting sesame oil for walnut wouldn't be a such a great idea.)\n\nDepending on what you're making, you could probably use canola oil without effecting the taste much. Or maybe some light colored, mild evoo or vegetable oil.\n\nAnd if you really needed the taste of walnuts, you could always toast some (in a dry pan, over medium heat, until they start to smell wonderful, careful, they burn easily!) They could be ground up into to small bits after roasting too, if the size mattered.\n\nIf you ever do feel an urge to splurge there are some fantastic oils out there! Using a quality peanut oil in Asian cooking makes a world of difference. The taste of olive oils are about as varied as those of wines. I have a bottle of super stuff that I use to drizzle and for salads and a bottle of the grocery store variety that I use for everything else. Macadamia nut, sesame, lemon-infused olive oil mmmm all good stuff. But certainly not a requirement.\n\nAs someone who doesn't cook or eat meat, I've found that those kinds of things make huge taste differences in what I cook. Some folks splurge on filet mignon, me on champagne vinegar and oils!\n\n\nZ", "loss": true, "prefix": "Zereh:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Help. I'm home alone with no dinner!!", "loss": false, "prefix": null }, { "from": "human", "value": " Hello. I am new to these forums. I am 16 years old and I have been given the house for the weekend. I do not want to simply heat up a frozen dinner, as that would be cliche. I am looking for a simple, but appetizing meal. Do any of you crafty chef's have any ideas? Thank you very much.", "loss": false, "prefix": "groceries:" }, { "from": "gpt", "value": " First thing I have to ask is- what is in the cupboards and freezer. And what are you allowed, meaning that your parents would not mind you eating. BTW, Welcome!!!!!", "loss": true, "prefix": "Shunka:" }, { "from": "human", "value": " after looking at everything, i think i've got it. I'm going to grilll a chicken breast and cook some peas and corn. sounds good. thanx anyway though. I look forward to postin on this forum and learnin some new tips.", "loss": true, "prefix": "groceries:" }, { "from": "gpt", "value": " Sounds to me like you got it goin' on, Gr...\nYou are the same age as my grandson, who lives with us because his parents have died. He can cook a little, but he would be heating up something frozen or making a sandwich. \n\nGood for you!", "loss": true, "prefix": "Constance:" }, { "from": "human", "value": " Groceries, I'm proud of you. The only thing \"wrong\" with your meal (and it isn't very wrong) is that both peas and corn are starches. You need a salad or non-starchy veg of some kind. But you didn't give in and junk out, which most folk I know your age would, and eat something like microwaved nachos or call in a pizza. Good for you!!", "loss": true, "prefix": "Claire:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: In Minneapolis/St. Paul.....", "loss": false, "prefix": null }, { "from": "human", "value": " Does anyone know where in the Twin Cities I can find freshwater eel, or where I can go to find out a location? Thanks", "loss": false, "prefix": "espoir4949:" }, { "from": "gpt", "value": " http://twincities.citysearch.com/review/11635800\n\nI'm not sure what are you looking for.. but this was my google search for you...", "loss": true, "prefix": "msalper:" }, { "from": "human", "value": " Goodweed should know since he is from around that area. You should ask him about where to purchase the best quality seafood as well.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " For eel I would suggest trying an Asian market. I have never been to an asian market that didn't carry them. I found these two possible sources for you from the link msalper gave.\n\nEthnic & Specialty, Grocery Stores:\nShuang Hur Supermarket \nAsian Grocery Store", "loss": true, "prefix": "Michael in FtW:" }, { "from": "human", "value": " Great help\n\nThank you all", "loss": true, "prefix": "espoir4949:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Other Uses for Marmalade", "loss": false, "prefix": null }, { "from": "human", "value": " Anybody got some inspired ideas for using my jar of orange marmalade besides spreading it on toast?\n\nAll I can think of is a glaze for chicken, but that sounds a little boring at the moment.", "loss": false, "prefix": "mudbug:" }, { "from": "gpt", "value": " I don't eat brie (I want to give it another shot though), but I seem to remember my mother putting apricot preserves on a wheel of brie and putting it in the oven for a short while. Everyone went wild for it. I would guess it would work just as well with marmalade.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " I think I posted a recipe for Orange Sunshine muffins that you make in the blender, marmalade is yummy in that.\n\nAlso, on the chocolate lovers unite thread, that raspberry torte I posted is EXCELLENT with marmalade in the middle and mandarin orange slices on top. Mmmmmmmmm chocolate orange....", "loss": true, "prefix": "Alix:" }, { "from": "gpt", "value": " mmmmm, choclate and orange is one of my favorite flavor combos. And guess what else is languishing in the cupboard right now - mandarin oranges! Gotta go look that recipe up again, Alix. Thanks!\n\nTsk, tsk, geebs. Please give Brie another shot.", "loss": true, "prefix": "mudbug:" }, { "from": "human", "value": " Marmalade bread and butter pudding? I have a wonderful recipe by Delia Smith at home, I'll look it out later and post it...\n\nIt really is scrumptious!", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " I figured you would have a good recipe with marmalade in it, Ishbel, and was hoping you would chime in here! I will await your recipe....(tapping fingers and bobbing knee).\n\nAlix, found yours too!", "loss": true, "prefix": "mudbug:" }, { "from": "human", "value": " Heheheee - I'll be home in a couple of hours!", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " I love it on ham. I buy ham steaks and baste the ham with 1 Tbsp of either orange marmalade or apricot preserves, 1 Tbsp honey, and 1 Tbsp dijon mustard .....best on the grill. I've also rubbed a ham down with the marmalade and brown sugar.", "loss": true, "prefix": "SizzlininIN:" }, { "from": "human", "value": " You can whisk it into a vinaigrette as both a thickener and flavoring agent for the dressing. You can also combine it with red wine and either reduce it to make a sauce, or use it for a marinade. Here's a few more ideas:\n\n\nIncorporate with a BBQ Sauce\nMake a glaze for grilling meat/fish/shrimp\nFold it into whipped butter \nFold into whipped/mashed potatoes", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " Wow, so many great ideas. Looks like I'm gonna have to buy another jar...........", "loss": true, "prefix": "mudbug:" }, { "from": "human", "value": " Here's the Delia Smith pudding. Highly recommended by members of my family!\n\n2 rounded tablespoons dark chunky orange marmalade\n\n6 slices white bread, from a good-quality large loaf, 1/2 inch (1 cm) thick with crusts left on\n2 oz (50 g) softened butter\n10 fl oz (275 ml) whole milk\n2.5 fl oz (60 ml) double cream\n3 large eggs\n3 oz (75 g) sugar\ngrated zest 1 large orange\n1 level tablespoon demerara sugar\n1 oz (25 g) candied peel, finely chopped\n\nTo serve: crème fraiche or chilled pouring cream\nA baking dish, base 7 x 9 inches (18 x 23 cm) and 2 inches (5cm) deep, lightly buttered.\n\nFirst, generously butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top (buttered side down) so you've got 3 rounds of sandwiches. Now spread some butter over the top slice of each sandwich and cut each one into quarters to make little triangles or squares.\n\nThen arrange the sandwiches, butter side up, overlapping each other in the baking dish and standing almost upright. After that, whisk the milk, cream, eggs and sugar together and pour this all over the bread. Scatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 35-40 minutes until it's puffy and golden and the top crust is crunchy.\n\nServe the pudding straight from the oven while it's still puffy, with either crème fraîche or chilled pouring cream.\n \n \n(Sorry, I can't get that underlining off the ingredients..!)", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " Thanks loads, Ishbel. Now it's off to find some decent white bread, and demarara sugar!", "loss": true, "prefix": "mudbug:" }, { "from": "human", "value": " Mix with some horseradish, dry mustard or Dijon, and maybe some honey and use as a dipping sauce for chicken tenders or a glaze for ribs. I've used this as a finishing glaze for ribs except I also added crushed red pepper flakes - they were really good!!!", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " sheesh, now I have to buy TWO more jars of the stuff! great idea, elfie.", "loss": true, "prefix": "mudbug:" }, { "from": "human", "value": " I've got about 30 jars left in my pantry - probably just enough to keep us going until the Seville orange season in Jan/Feb next year!", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " Its good on pork roasts as a glaze and its good on baked acorn squash with butter and cinnamon", "loss": true, "prefix": "jpmcgrew:" }, { "from": "human", "value": " MUdbug,\n\nI have used it to coat a pork tenderloin when it was almost done cooking then sprinkle it with chopped cashews and mandarinl oranges put back in oven and let the maramalde and mandarins heat through and serve.\nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "gpt", "value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tMix with some horseradish, dry mustard or Dijon, and maybe some honey and use as a dipping sauce for chicken tenders or a glaze for ribs. I've used this as a finishing glaze for ribs except I also added crushed red pepper flakes - they were really good!!!\n\t\t\n\n\n \nI also like to use it straight for dipping seafood in. Grilled shrimp, fish filets, or scallops are great dipped in marmalade. \n\nElf, the additions that you made sound wonderful.", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " Mudbug\nA quick, simple marmalade loaf recipe\n\n225g plain flour\npinch of salt\n15ml baking powder\n100g butter\n50g caster sugar\n2.5g grated orange rind\n2 eggs beaten\n50ml orange marmalade\n30 - 45ml full-fat milk\nPrepare 1lb loaf tin by greasing with butter. Sift flour, salt and baking powder into a bowl. Rub in butter. Add sugar and orange rind. Mix to a fairly soft batter with eggs, marmalade and milk. Transfer to prepared tin. Bake at 180 °C (350 °F), Gas Mark 4, for 1.15 - 1.30 hours or until skewer or cocktail stick inserted into the centre comes out clean. Leave in tin for 5 mins. Turn out onto a wire cooling rack. Peel off paper. Store cake in an airtight container when cold.\n\n", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " Following on the heel's of other people's meat suggestions, I like to make it into a sauce for meat balls (a distant cousin perhaps to the ever common grape-jelly meatball sauce). \n\nIt also works great thrown into citrus smoothie recipes, and even mixed with a bit of oil and vinegar for a salad dressing (in which case a few segments of grapefruit added in are lovely, as is the whole thing served on baby/young spinach leaves).", "loss": true, "prefix": "Piccolina:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Need farms in Ft. Lauderdale FL area please, and help w/ the bugs", "loss": false, "prefix": null }, { "from": "human", "value": " Just relocated, and no I'm not changing my sign in, but frankly I hate it here. All my farms in Seattle are now open, all the farmer's markets are open, and all is well in the PAcific NW. Here I am in good ol florida, the farmer's markets closed in MARCH and I wanted to can some fresh veggies this year & pick my berries for canning jams, but nnnnooooo, I have no idea where to go. Can anyone help me please. B.", "loss": false, "prefix": "yankeefaninseattle:" }, { "from": "gpt", "value": " Well ... your county ag office is always a good place to start. For you, you might try contacting:\n\nJay (Jalil) Vedaee\nUrban Horticulturist II\nBroward County Extension Education Division \n3245 College Avenue \nDavie, Florida, USA 33314 \n (954) 370-3725 \nFax: (954) 370-3737\ne-mail: [email protected]", "loss": true, "prefix": "Michael in FtW:" }, { "from": "human", "value": " If you were closer to Tampa I would have no problems telling you different places where you could go to U-Pick or already picked veggie stands. But when I went on vacation to the Keys, the close we got the less produce you could find. Don't get me wrong you could find different veggie and fruit stands, but the prices were outrageous and there was no way we would purchase them. I remember one stand that had a watermelon (on sale, HAH) for $10.00 and 6 tomatoes for $5.00. Most of the stands were really ones that could be put up in a few minutes, taken down at night and put back up next day. I really don't know how they make a living because I can't see any Floridians paying those prices. \n\nGuess that doesn't help and I am sorry.", "loss": true, "prefix": "IcyMist:" }, { "from": "gpt", "value": " Yankee found these, maybe one isn't that far from you. Looks like some are only open on Sundays, but is better than nothing. Hope one is close to you. \n\n\nSuwannee County Farmers Market\nRailroad station in Live Oak\nP.O. Box 55 \nMcAlpin, FL 32602 \nContact: Fletcher Vann\n(386) 362-1728\nOPEN-AIR/YEAR-ROUND\nApril-September\nThursday, 9:00 a.m.-2:00 p.m. \nSaturday, 9:00 a.m.-1:00 p.m. \n\n\nCoconut Grove Farmers Market \nGrand Avenue and Margaret Street \nMiami, FL 33177 Contact: Stan Glaser\n(305) 238-7747\nE-mail: [email protected]\nOPEN-AIR/YEAR-ROUND Saturday, 10:30 a.m.-7:00 p.m.\n\nLincoln Road Farmers Market \n600 Block of Lincoln Road\n238 East San Marino Drive \nMiami Beach, FL 33139 \nContact: Claire Tomlin \n(305) 531-0038 \nOPEN-AIR/YEAR-ROUND \nSunday, 9:00 a.m.-5:30 p.m.\n\n\nNormandy Village Farmers Market\n900 71st Street\n238 East San Marino Drive\nMiami, FL \nContact: Claire Tomlin\n(305) 538-0038\nOPEN-AIR/YEAR-ROUND \nSaturday, 9:30 a.m.-5:00 p.m.", "loss": true, "prefix": "IcyMist:" }, { "from": "human", "value": " http://www.pickyourown.org/FL.htm Hope this helps", "loss": true, "prefix": "amber:" }, { "from": "gpt", "value": " Hi guys. Been doing some research of my own here in this godforsaked state. I found what appears to be a spinoff of Trader Joes. It is called Penn Dutch, and the cheeses and fresh meats and olives and produce and baked goods are divine. The NY Black & Whites are to die for, along with all the pastries in their cases. The meat prices are as good as Costco, and for the most part, the produce is good, altho I had to get my blueberries & WA cherries at Costco. But, I am happy with that. I also found a place called the Swap & Shop, which has an open air vegetable market w/ a good 25-30 vendors, but not a lot of farmers per say. They appear to get most of their stuff at a wholesale vegetable place, and then resell it. Too **** hot in the summer to go anyhow. You wouldn't believe what the people were trying to sell at the swap side of it!!!\nAnyhow, thought I'd fill you in. Found another couple places for produce I need to explore when they open. Can you imagine, farmer's markets don't open until October here, when eveyone else in the country is geating up for Fall and Winter.\nWill post a couple questions on other areas of the forum. Just wanted to give my fellow foodies an update.\nB.", "loss": true, "prefix": "yankeefaninseattle:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Baked Potato Seasoning", "loss": false, "prefix": null }, { "from": "human", "value": " My husband loves the seasoning put on baked potatoes\nat restaurants(usually steak restaurants). I bought a small\nbottle at the grocery store and it was very small and very expensive. It has salt, onion,spices (Parsley?). I dont\nknow proportions. Can anyone help? Thanks.", "loss": false, "prefix": "marytexas:" }, { "from": "gpt", "value": " What order were those ingredients listed on the label? Whatever is listed first (probably salt) is going to be the ingredient that is used the most. The next on the list will be the second most and so on. As far as \"spices\", that could be just about anything.\n\nI would try making your own just buy trial and error. Use the ingredient list as a guide to know where to start. For instance if salt is listed first then you can try using a lot of salt, then if onions are listed next then you would add that and have it be the seconds most prominent flavor. I would probably use onion powder here instead of actual onions. Since \"spices\" can be just about anything you can experiment here. I would try dill and/or cracked black pepper. Both worth great with potatoes.\n\nI hope that helps!", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " I'd try a mix of salt, pepper, onion powder, garlic powder, parsley, and anything else he likes.\n\nTry making it up in very small quantities.\n\nStart with maybe a teaspoon of salt and a small pinch of the other stuff and see what you think.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " GB is a true detective with the ingredient list. One thing to be aware of though is that the order and quantity of each ingredient is not always indicative of flavor intensity. i.e. hot chilie flakes or on the other end celery powder...(try a little cumen powder in the mix..)", "loss": true, "prefix": "ticoterry-EXPAT:" }, { "from": "human", "value": " jennyema's ingredient list sounds good.", "loss": true, "prefix": "luvs:" }, { "from": "gpt", "value": " Thanks all of you.\n\nJennymama, I am going to do what you suggested.\n\nI'll let you all know.\n\nThanks again,", "loss": true, "prefix": "marytexas:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Looking for an old favorite", "loss": false, "prefix": null }, { "from": "human", "value": " Up until a few years ago my family enjoyed a not so sweet treat that was a fruit type bar with a puree of raisins/dates and whatever, sandwiched between two golden tasty, slightly crunchy pastry sheets. It was only about 1/4 \" thick. It was packaged three or four \"planks\" to a package and each \"plank\" could be broken into three 3 x 3 inch pieces (aprox). I think it was called Golden Fruit Bar and was perhaps made by Sunshine. If anyone knows if it's still available or has a receipe so I can make it for my husband (he's diabetic and it isn't very sweet) please let me know.\n\nThank you,\n\[email protected]", "loss": false, "prefix": "kdpeddie:" }, { "from": "gpt", "value": " kdpeddie: We just had a similar discussion on that same cookie - click on the link and it should give you a lot of information. Also, folks will add on to your posting so you don't need to worry about your email address.\nWelcome to the site, and I hope to see you again soon \n\n\nhttp://www.discusscooking.com/forums/showthread.php?t=10388&highlight=newton", "loss": true, "prefix": "jkath:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Who needs tomato seeds?", "loss": false, "prefix": null }, { "from": "human", "value": " I just watched a video of a guy cutting a tomato and removing the seeds. I generally don't like tomato because of the seed. I see now that a ripe tomato with the seeds removed is a whole new product. The videos on this site are incredible.", "loss": false, "prefix": "captain cook:" }, { "from": "gpt", "value": " I never bother removing either seeds or skin from tomatoes, despite what a recipe says. In my opinion the 'seedy' bit is the tastiest part of the tomato, and the skin just adds healthy fibre to a meal. \n\nPaint.", "loss": true, "prefix": "Paint:" }, { "from": "human", "value": " I'm with you, Cap'n! If it weren't for those pesky seeds, (and the skin) tomatoes would be great! But seeding them is a pain, so they usually don't get seeded around here.\n\n\nBy the way, I really like you moniker! Captian Cook! hehehe", "loss": true, "prefix": "ps8:" }, { "from": "gpt", "value": " Aye Mates\n\nAye matees. It's all a matter of taste and constitution. \nSome like and some hate everything there is. As long as we all know and get what we want! \n\nFood can do wonders for the soul\nA mind at peace is nothing short of whole\nAlways eat it fresh \nJack fruit in Bangladesh\nHave the local specials no matter where you go.", "loss": true, "prefix": "captain cook:" }, { "from": "human", "value": " ya can't always get what you want, but if you try sometime....\n\nbtw, nice web site. are you jim? \n\ndid you also know that after scooping out the tomato seeds, you can save them for planting next year. you have to dry off the mucilaginous coating that prevents germination, but then you can store them it an airtight container for future plantings...", "loss": true, "prefix": "buckytom:" }, { "from": "gpt", "value": " You just might blow somebody's mind", "loss": true, "prefix": "captain cook:" }, { "from": "human", "value": " Here's a trick - when my tomato plants have a lot of fruit, I take a couple, squish 'em and \"plant\" them, putting about 1/2\" of soil above them. This grows another plant, which can be transplanted when it's big enough, and the fruits are even sweeter. I learned this from my dad.\n(My favorite plant grows tiny toms, about 1-1/2\" around, and honestly, since last June, it has not stopped producing, and it's sweetness is that of a plum. I have never seen anything like it. The worst part is that I don't know the name of the variety!)", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " When I make marinara I peel and seed ... only takes a few more minutes. If I'm making a fresh (uncooked) sauce, or barely cooking the tomatoes, I do neither.", "loss": true, "prefix": "HanArt:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Need ideas for dinner tonight", "loss": false, "prefix": null }, { "from": "human", "value": " I have a nice mess of fresh snow peas from my garden, 2 packages of imitation crab meat, and a pound of large shrimp thawing. \nMy little 7 year old grandson is coming to spend the night, and he's good at trying new things, so I was thinking of either a pasta or a stir fry. \nAny suggestions?", "loss": false, "prefix": "Constance:" }, { "from": "gpt", "value": " Pasta. With a little parmesan and cream, mmmmmmmmmm! Can I come for dinner too?", "loss": true, "prefix": "Alix:" }, { "from": "human", "value": " Right off the top of my head I think \"Alfredo\" with these ingredients.\n\nYou could do a crab salad (Miracle Whip, or mayo/sour cream, or a combination of Ranch Dressing and mayo, celery, celery seed, a bit of onion/spring onion maybe, a bit of Old Bay, salt, pepper, with our without pasta, green pepper if he likes that.", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " Like KElf said, a crab salad using the snow peas will be good for a first course. I would use the shrimp for a pasta but rather than an Alfredo or Cream sauce, do a Shrimp Fra Diavlo or alla Olio using the Anchovy paste. The sauce is easy:\n\nHeat 4 Tbsp. extra virgin olive oil in a saute pan. Add 4-5 cloves of thinly sliced garlic and cook until the edges turn a light golden brown. Add 1 tsp. crushed red chili flakes, and 2 tsp. anchovy paste. Using a wooden spoon, stir the anchovy paste until it is emulsified in the oil. Add the shrimp to the pan and saute until cooked through. Add the juice of 1 lemon, plus the zest, and 2 Tbsp. of Italian Parsley. Season the shrimp to taste, then add the spaghetti to the pan and toss. Off the the heat, drizzle the pasta with a little more extra virgin olive oil and serve. Spaghetti pasta works the best for this dish.", "loss": true, "prefix": "ironchef:" }, { "from": "human", "value": " i'm with the iron chef. go with a fra diavolo, served over angel hair. cream hides too many of the subtle flavors of crab, imo.\n\nand sautee the snow peas in the garlic oil (alio olio) for a side dish.\n\nfor the fra diavolo, fry a diced onion until just getting browned in evoo over medium-high heat, reduce to medium low and add 3 or 4 cloves of thin sliced garlic. when the garlic begins to turn golden, stir in a teaspoon of anchovy paste, then put in a large can of muir glen tomatoes (i actually used a can of hunt's tomato sauce last time and it came out very good), a teaspoon or two of oregano, basil (a good handful of fresh chopped if possible), and a tablespoon or two of crushed red pepper flakes (more or less depending on how hot you like it. add it gradually as it gets hotter as it cooks). let bubble and simmer uncovered until it thickens a little, then add your shellfish. cover and simmer for just a few minutes, until the shrimp are just opaque throughout.", "loss": true, "prefix": "buckytom:" }, { "from": "gpt", "value": " lol ironchef, you beat me to the recipe. they are pretty close, but with the addition of tomatoes...", "loss": true, "prefix": "buckytom:" }, { "from": "human", "value": " Wow, you all are good! I'm so glad I asked...the fra diavolo sounds wonderful, and is something I have never tried before. It also sounds a little easier than the Alfredo.\nI'll just stir fry the snow peas the way I usually do, and fix some nice crusty bread to sop up the juices.\n\nMy Alredo is a little \"off the wall\", but it's very good and less fattening. I'll post the recipe in the pasta section, and see what you think of it.", "loss": true, "prefix": "Constance:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Emergency", "loss": false, "prefix": null }, { "from": "human", "value": " ...terrible, careless mistake.\n Someone left a small peice of plastic in the back of my oven, and none of us knew it was there or saw it when we emptied it for use. \n So we cook dinner, and there's this funny smell...\n Is our food poisoned? We think dinner is a waste- isnt burnt plastic known to cause cancer? We don't want to eat something that could hurt us.\n please help!\n -Mina", "loss": false, "prefix": "MissEeek:" }, { "from": "gpt", "value": " It probably would not hurt you much, but the food will most likely taste horrible.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " I would say start over brand new to be on the safe side.", "loss": true, "prefix": "kleenex:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Medium Grain Sea Salt Question", "loss": false, "prefix": null }, { "from": "human", "value": " I bought a big bag from Costco and want to use it at the table. Can I take any regular pepper mill and use it to grind the sea salt down, or do I need some special grinder? The grains are too big as is now.\n\nThanks!", "loss": false, "prefix": "htc:" }, { "from": "gpt", "value": " A peppermill will do the job. One with an adjustable grinder may be better so you can get the salt to the size you prefer.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " htc, i use a regular pepper grinder for my chunk sea salt and it works fine. i have matching wood grinders, a tubular one for the pepper, an hour glass like curved one for the salt. it helps to be able to tell them apart.", "loss": true, "prefix": "buckytom:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: veal sauce/ reduction", "loss": false, "prefix": null }, { "from": "human", "value": " does anyone know how to make this?", "loss": false, "prefix": "masteraznchefjr:" }, { "from": "gpt", "value": " That's a loaded question chefjr. Here is a very basic recipe for veal stock - then after that you can make a reduction.\n\nMakes 10 quarts of veal stock \n\n\n10 pounds veal breast, cut into large chunks, remove as much fat as possible\n2 cups dry white wine (such as Sauvignon Blanc)\n6 medium yellow onions, quartered\n4 medium carrots, coarsely cut up\n10 large leeks, white and light green parts, cut up\n1 center celery stalk (the pale yellow stalks in the center)\n4 cloves\nbouquet garni: 30 parsley stems, 2 fresh thyme sprigs, 1 bay leaf\n2 1/2-inch chicken bouillon cubes\nPREPARATION:\n\n Preheat oven to 400° F. Roast the meat for 45 minutes to one hour. You want it to be nice and browned with some deep russet color. Just make sure the meat juices in the pan don't burn. \n\nTransfer meat to stockpot. Drain fat from roasting pan. \n\n\nPlace the roasting pan over medium heat and when hot deglaze with some wine or water adding this mixture back to the stock pot. \n\nAt this point you can add the 10 quarts of water and bring to a boil. \n\nAdd the vegetables, cloves, bouquet garni and bouillon cubes and bring back up to a boil again. \n\nSimmer, partially uncovered, for hours, depending on how the stock tastes to you, at least 4 hours. Add water throughout the cooking time to keep the level even. Skim off any foam that may collect around the edges.\n\nCool before refrigerating. Make sure to defat the broth before storing. Refrigerate up to 4 days, then reboil, and reboil every 4th day to prevent spoilage. Can be frozen up to 6 months.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Or you can do the cheat method:\n\nTake 2 quarts prepared veal stock (sold either in a carton or in powdered form, follow the directions to make 2 quarts if bought in powdered form) and reduce until approximately two cups remain.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " elfie:\n\nTen pounds of veal breast? Are you made out of money?!!! \n\nVeal is expensive here. Are you sure it's breast meat? Never heard of that cut of veal before, but what do I know.", "loss": true, "prefix": "mudbug:" }, { "from": "human", "value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\telfie:\n\nTen pounds of veal breast? Are you made out of money?!!! \n\nVeal is expensive here. Are you sure it's breast meat? Never heard of that cut of veal before, but what do I know.\n\t\t\n\n\n\nI was also shocked to see the 10 pound number.", "loss": true, "prefix": "kleenex:" }, { "from": "gpt", "value": " I think she meant veal bones?", "loss": true, "prefix": "ironchef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Garlic and Shallots -- A Chemical Reaction?", "loss": false, "prefix": null }, { "from": "human", "value": " OK, this is my first post to DiscussCooking.com, but a question from a friend this morning got me searching for a food discussion site -- perhaps this is the place! Here's the scenario...\n\"A strange thing happened yesterday that has never happened to me before and I was wondering if you had a clue as to why. I had prechopped the garlic I was going to use for the entree and put it into a glass dish. I have done this many times before with no adverse affects. I had also pre chopped the shallots so I set the dish of garlic on top of the shallots and covered both with plastic wrap. The surprise came when I went to add the garlic as I was cooking the entree only to find out that it had turned a lovely shade of green!!!! Bright green! Almost an aqua green!!!! Any clue as to why? It wasn't touching the shallot, plus they are from the same family anyway.\"\n\nLooking forward to hearing from y'all!", "loss": false, "prefix": "The Padre:" }, { "from": "gpt", "value": " Welcome to the site! I am sure someone here will have an answer for you. I really don't know, but I will throw out a question just to get the ball rolling. You said you had the the containers stacked. Could there have been something on the bottom of one of the containers (cleaning solution or something) that could have caused a reaction? I really don't think this is the answer, but I am just throwing it out there.\n\nI am going to move this to the General Cooking Questions forum as it fits better there and will probably get a better response that way.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " Thanks for your advice, GB!\n\nKnowing this chef, I'd say that the dish(es) were impeccibly clean. I know I would volunteer to eat off her floor, she's that tidy and fussy. Also a well-experienced cook. I'm guessing a chemical/gas reaction. I know one doesn't store onion-family vegs with potatoes (or, once I found out, bananas) since the gas ripenes-then-rots them, but... within the same family?\n\nHmmmm...", "loss": true, "prefix": "The Padre:" }, { "from": "gpt", "value": " I've heard of garlic changing color to blue or green before. I've heard it's not a harmful change unless the color change bruises you sensibilities.\n\nPerhaps there's someone in Ft. Worth who can offer a specific answer...", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Did you add an acid? Garlic turns bluish greeen sometime when exposed to an acidic ingredient. Also with exposure to copper.\n\nSee here:http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1702231,00.html\n\nAnd here: http://www.google.com/search?hl=en&q=blue+garlic&btnG=Google+Search", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Oh, strange. I've never seen this, but then I'm not as good at mis en place as I should be ... I think the gasses reacted somehow and I'm hoping someone comes up with an explanation.", "loss": true, "prefix": "Claire:" }, { "from": "human", "value": " i make pickled garlic, and it always turns bright blue. i read up on it, and it has something to do with the sulphur compounds in it. it's perfectly safe to eat. the acids react with the compounds, is all.", "loss": true, "prefix": "luvs:" }, { "from": "gpt", "value": " http://forum.epicurean.com/webbbs/config.pl?read=7248\n\nRead this. Maybe, you got some water, butter, or lemon juice on the garlic. I was thinking that maybe you could have cut a lemon in half before chopping the garlic and it turned green when you had your back turned. This doesn't really have much to do with cleanliness because lemon juice (I think) disinfects. Also I don't know anyone who cleans of thier cutting board after doing something as small as cutting a lemon. A possibility?", "loss": true, "prefix": "mitch_the_chef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Recipe Software for Palm Pilots", "loss": false, "prefix": null }, { "from": "human", "value": " I have used my palm pilot to keep track of my recipes for a long time now. I enter each recipe as a memo. I alway carry my palm pilot with me so when I am in the super market and I feel like making a dish I have the recipe on hand and can see what I need to buy.\n\nWell my last palm pilot was showing its age so I decided to upgrade. I just purchased the Treo 650 and I love it so much. I am guessing there are some recipe software programs for the palm out there that might be worth looking at, but I don't just want to download them and do trial and error. This is where you guys come in \n\nDo any of you currently use any programs like this for your palm? What do they do for you? What do you like or dislike about them? What is the name of the program and where can I find it?\n\nI am sure if there is anything worth having then someone here will know about it since you guys have the pulse on all things food related. Thanks in advance everyone!", "loss": false, "prefix": "GB:" }, { "from": "gpt", "value": " I moved this to the Misc forum because I thought this might be a better home.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " I'm bumping you up, GB, as there may be some early birds up who can help", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " Thanks Jkath", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " PDA Recipes\n\n\n\n\t\t\t\n\t\t\t\tGB said:\n\t\t\t\n\t\t\n\n\n\t\t\tI have used my palm pilot to keep track of my recipes for a long time now. I enter each recipe as a memo. I alway carry my palm pilot with me so when I am in the super market and I feel like making a dish I have the recipe on hand and can see what I need to buy.\n\t\t\n\n\n GB...\nHave you considerd putting your recipes in either Excel or Word then putting them on your PDA?\n\nI keep a currant copy of my medications and medical history, both in Excel, on my Palm. Very handy in the Dr.'s office filling out his questionier. \nI haven't looked for Recipe programs but,I am sure they are out there.\nI found a Genealolgy program and have my complete Genealogy data base (over 3600 individuals) on my Palm. \n\nIt would be easy to move the recipes from a memo to a Word doc.\n\nGood luck,\nCharlie", "loss": true, "prefix": "Hungry:" }, { "from": "gpt", "value": " GB...\nI just \"googled\" PDA Recipes and found this...\nApplication Description: \nHow Pocket Cook Mobile Works There are four aspects to Pocket Cook Mobile. \nViewing and Creating Recipes Menu Plans Shopping Lists Mobile Access \n\nPocket Cook Mobile comes with 9,000 recipes that you can use. In addition you can create your own recipes, and in the future be able to automatically import your own recipe collections. All recipes, including your own, can be analyzed by key nutrients, using our sophisticated nutritional analysis software. Recipes can be e-mailed to friends and also printed out. A great feature is the ability to type in a list of ingredients (what you have in the pantry for instance) and have Pocket Cook Mobile tell you what recipes you can make with those ingredients. \n\nSUPPORTED OPERATING SYSTEMS\nPalm OS 2.0, Palm OS 3.0, Palm OS 4.0, Palm OS 5.0, Palm OS 6.0 \n\nSYSTEM REQUIREMENTS\nPalm OS 2.0 or higher \n\nTry this one!\nhttp://www.softwarearchives.com/PDA/software_details.cfm?Cat=3&SubCat=10&id=24027", "loss": true, "prefix": "Hungry:" }, { "from": "human", "value": " Thanks Hungry. That looks like what i am looking for. Specifically that you can plug in ingredients and it will tell you what recipes you can make. Unfortunately, when I tried to download the program I got a page cannot be displayed message. Hopefully this is just temporary.\n\nI have all my recipes in Word on my computer and also in the notepad in my palm. I find the notepad simple to work with and very handy, but I wanted something more robust like the program you found for me.\n\nThanks so much Hungry!!!", "loss": true, "prefix": "GB:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: FlavoredPowders and Spice Equivalents?", "loss": false, "prefix": null }, { "from": "human", "value": " Hi\nFirst time posting here.\n\nI have just bought some powdered spices, and am wondering how to use them. \nJalapeno Pepper How much is one pepper?\nWorcestershire Sauce powder?\nLemon Peel, granulated?\n\nWould appreciate any help in using these powders.\nThanks\nJim", "loss": false, "prefix": "jim2100:" }, { "from": "gpt", "value": " hey jim, and welcome! if you could perhaps post the dishes you're planning to use these spices in, we may be able to help you better.", "loss": true, "prefix": "college_cook:" }, { "from": "human", "value": " Where did you get them? Don't they have equivalents on the packages?", "loss": true, "prefix": "marmalady:" }, { "from": "gpt", "value": " jim2100 said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi\nFirst time posting here.\n\nI have just bought some powdered spices, and am wondering how to use them. \nJalapeno Pepper How much is one pepper?\nWorcestershire Sauce powder?\nLemon Peel, granulated?\n\nWould appreciate any help in using these powders.\nThanks\nJim\n\t\t\n\n\n\nHopefully somewhere on that bottle/jarpacket there is an equivalent suggestion. I've never heard of Worcestershire Sauce powder.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Thanks All for the nice welcome.\n\nI got them at www.AmericanSpice.com but found another site located in the very same city in Ft Wayne Indidana of all places. The company I just found with cheaper prices is http://www.suttonsbaytrading.com\n\nBoth are very good companies.\nNo equivalencies on the bottles, much to my surprise.\n\nI don't have any particular recipes in mind. I just got the spices because I like them.\nI like Jalapenos from my stay in Texas.\nEveryone I imagine likes Worcestershire sauce. Thought it too would be convienent in the powder form. \nAnd Lemon, Thought I would always have lemon on hand if I had it in the dry form.\nI am really into BBQ'g or more properly, smoking. Just bought a ceramic cooker last fall and started cooking again after thirty or more years of doing nothing. Figure time is running out with me, so better start if I ever want to learn to cook all over again.\nSo even though I am 62 yrs. old, I am just starting again. Here is the web site of the Ceramic cooker. WWW.PrimoGrill.com , the more popular one is the Big Green Egg. What a cool way to cook.\nAlso I got some Ancho pepper, New Mexico Chilli Powder. both low on the Scoville Scale. here http://www.chemsoc.org/exemplarchem/entries/mbellringer/scoville.htm\n\nThanks\nJim\naka Smokin' Oval", "loss": true, "prefix": "jim2100:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: New Hampshire State Barbecue Championship", "loss": false, "prefix": null }, { "from": "human", "value": " For those of you in the vicinity this coming weekend, check out this link.\n\nhttp://rotaryribfest.org/default.htm\n\nI'm going to check it out. I need a rib fix!", "loss": false, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Wish I could go. We do have a great rib place here. Think I'll get some this weekend. It is not a chain and is open only on Saturdays. A little shack with a great big smoker outside. No eat in, you have to take it away.", "loss": true, "prefix": "lyndalou:" }, { "from": "human", "value": " You may be able to find cookoffs in Florida. If there are BBQ cookoffs in Massachusetts, they must also have them in Florida.\n\nI think I'll be able to visit 2 or 3 this season, along with a chili cookoff if I'm lucky.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " andy, is the motto of the contest \"eat free or die\"????????", "loss": true, "prefix": "buckytom:" }, { "from": "human", "value": " Bucky:\n\nI guess they're not that passionate about BBQ. It's not a very big spread. Their website indicates 10 competitors and some local restaurants. But, it's something I can get to in about 30 minutes or less.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Most rib fests are geared more to vending/selling ribs to the public than competing. That is why there usually aren't very many teams. The more people selling, the more it will cut into everyone's profit.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Rainee:\n\nThanks for posting all the events. I wish there were more in the New England area.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " They are working on it.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Know of any in So. Cal?\nI think there should be tri tip cookoffs here!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " They probably have an extra category for tri-tip.", "loss": true, "prefix": "Raine:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Roasted Garlic Problems", "loss": false, "prefix": null }, { "from": "human", "value": " Hello,\nFor a while now I have been trying to make Roasted Garlic. I am a real garlic lover and it sounds so good. I have followed several recipes. Most are almost identical. Cut the head off, drizzle olive oil onto the top and bake. I have baked them at 425 for 45 min and at 450 for 30 min. I also have tried 350 for 60 min, 45 min, and 30 min. All I ever get is an oily, papery, mushy mess. The garlic tastes kind of bitter too. Can anyone tell me what I'm doing wrong?\nThank you!", "loss": false, "prefix": "Chino:" }, { "from": "gpt", "value": " if it tastes bitter then I think it's been cooked for too long. I can't help with your mushy-ness, though I am sure someone around here can.", "loss": true, "prefix": "college_cook:" }, { "from": "human", "value": " 300-350F for no more than an hour should do the trick. Your prep is fine. Wrap the cut and oiled garlic in foil and roast.\n\nWhen it's done, the cloves should be soft. Squeeze the whole bulb and the garlic meat will squirt out for collection. \n\nYou can also roast separated cloves on a cookie sheet. That will go a lot faster than doing the whole bulb.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Thanks for the input. I'll try what you suggest.", "loss": true, "prefix": "Chino:" }, { "from": "human", "value": " This is my big tip, cook them in a covered casserole dish, you can even get proper terracotta garlic bakers, in the mediterranean they always use them. The garlic, even with the paper covering still attached, needs a bit more protection. I'm sure the foil would work too - so if you can, try both!", "loss": true, "prefix": "kyles:" }, { "from": "gpt", "value": " If the garlic is bitter, it might be old.\n\nThe sprouts (green things in the middle) taste bad and should be removed before using the garlic.\n\nUnfortunately, that's impossible when you roast garlic the traditional way.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " You might be using too much oil as well. You just need very little to coat. Don't do it Emerill Lagasse style.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " Here's an idea.\n\nOkay this is my suggestion. Keep trying to make roasted garlic but if ever you make a little mistake, peel the skin off, and throw them in some mashed potatoes. These are amazing but make sure you use butter, potatos, salt, the garlic, and a little bit of milk. I learned this in cooking class and it was amazing. Also the little mistakes wont show as much but the strong flavor of the roasted garlic sure will.", "loss": true, "prefix": "mitch_the_chef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Probably a stupid question, but whatever", "loss": false, "prefix": null }, { "from": "human", "value": " What's the difference between ground pepper and crushed pepper, besides the obvious. Is there any flavor difference? I've had a steak recipe specifically call for crushed pepper, going as far as to say not to use ground pepper. Why is this? It's so much easier to use freshly ground peppercorns than to crush peppercorns.", "loss": false, "prefix": "STLGuy:" }, { "from": "gpt", "value": " Welcome to the site STLGuy. Your question is not a stupid one. Usually when a recipe calls for crushed pepper it is calling for crushed RED pepper. Think of the type of crushed red pepper flakes you might sprinkle on a pizza. These are red chili peppers that are dried and crushed, not black peppercorns. Without seeing the recipe you are making it is hard to know if this is what they are calling for.\n\nThe other thing is that it could be looking for cracked black peppercorns. Cracked pepper is different than ground pepper because of the size basically. If you use cracked pepper you will get a bigger peppery bite. also on steak the cracked peppercorns form a sort of crust that you would not get from ground peppercorns. If your pepper mill has an adjustment so you can have a fine grind or course grind then you could probably set it on the coarsest grind if you did not feel like cracking the peppercorns. Hope this helped.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " STLGuy said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat's the difference between ground pepper and crushed pepper, besides the obvious. Is there any flavor difference? I've had a steak recipe specifically call for crushed pepper, going as far as to say not to use ground pepper. Why is this? It's so much easier to use freshly ground peppercorns than to crush peppercorns.\n\t\t\n\n\n \nFrom the sound of the recipe, I'd say that it is calling for cracked black pepper, not uncommon in steak rubs. I do this with a mortar and pestle when I need it, but as GB says, a peppermill set as coarse as possible can get close to the same texture.", "loss": true, "prefix": "RPCookin:" }, { "from": "gpt", "value": " STLGuy said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat's the difference between ground pepper and crushed pepper, besides the obvious. Is there any flavor difference? I've had a steak recipe specifically call for crushed pepper, going as far as to say not to use ground pepper. Why is this? It's so much easier to use freshly ground peppercorns than to crush peppercorns.\n\t\t\n\n\n \nIs the recipe calling for the steak to be crusted with the peppercorns? If so, then the reason for not grinding the peppercorns as opposed to crushing them is that when you grind the peppercorns, you release more of the heat. A lot of people don't want that much heat and also want to taste the flavor and the quality of the beef, so crushing the peppercorns will give you that flavor, but as much of the spicyness.", "loss": true, "prefix": "ironchef:" }, { "from": "human", "value": " Another reason for a simple crush of the pepper on something like steak au poivre is the texture and mouth feel of the larger, coarser pieces of pepper. Instead of a smooth overall feeling when you bite into the meat, you actually bite into the pieces of pepper. Often you use different types of pepper, and with one bite you might bite into a black pepper bit, another a white or rose one, giving a little bit of different flavor in different bites. It's sort of like the difference between when you just flour something before sauteeing, or if you use dry bread crumbs, or fresh bread crumbs, or panko. All are basically the same ingredient, but give a different feeling when you take a bite.", "loss": true, "prefix": "Claire:" }, { "from": "gpt", "value": " By the way, as they say, no stupid questions except the unasked one. Can't learn if you don't ask.", "loss": true, "prefix": "Claire:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What's in your tuna?", "loss": false, "prefix": null }, { "from": "human", "value": " I had was craving tuna sandwiches yesterday. Prepared them how I always do but it made me want to drop a post here about what other people put in their tuna.\n\nMost of the ingredients are \"to taste\" and depend on how crunchy I want it to be.\n\ncanned tuna fish (in water for me)\ndiced yellow onion\ndiced celery\nrelish (sometimes dill and sometimes sweet, both are good)\npepper (generous amounts for me)\nsalt (less salt when using dill relish)\nparsley (occasionally when in the mood)", "loss": false, "prefix": "Mr_Dove:" }, { "from": "gpt", "value": " Mines the same except that I use dill and sweet pickles instead of relish.", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " uck! no relish in mine please. \n\ni like just plain mayo and finely diced celery in the tuna, on either a plain bagel or multigrain toast. my usual from a deli at work is tuna/celery/mayo on an italian sesame hero with lots of raw onions. \noccasionally, i'll put pickled hot peppers on it, or frank's red hot sauce.", "loss": true, "prefix": "buckytom:" }, { "from": "gpt", "value": " I sometimes mix these ingredients up depending on how I want it to taste\n\nonion\nsometimes celery\nlemon pepper or lemon juice and pepper\noregano\na dash of sugar\nmayo\nsweet relish\nboiled egg\nsometimes I will crush some fritos on top or put them in with the sandwich", "loss": true, "prefix": "abjcooking:" }, { "from": "human", "value": " I like the traditional tuna salad with mayo, etc, but sometimes I like tuna on toasted bread, in a sandwich and this is what I put in the tuna.\n\na little oil (to which I added 1/2 tsp mustard)\nchopped garlic\nsalt\npepper\nblack olives (when I have some!)\n\nI love this sandwich! Mmmm.\n\nSara", "loss": true, "prefix": "Sara:" }, { "from": "gpt", "value": " I like pretty much the same as you Mr. Dove except no relish and I add egg - apples and walnuts if I have them. Sometimes a squeeze of lemon or lime brightens up the flavors too.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Nobody likes to put potato chips on their tuna sandwiches? GASP!!! Tuna, mayo, mustard, tomato and a stack of potato chips. Ummmmmmm now I want one.", "loss": true, "prefix": "IcyMist:" }, { "from": "gpt", "value": " IcyMist, I posted that I liked fritos, but I also have been known to put baked ruffles. Now that I think about it, I think next time I will try pringles, I bet they would be good also.", "loss": true, "prefix": "abjcooking:" }, { "from": "human", "value": " Mine is tuna,onions,dill relish,mayo,salt and pepper if I go further I add celery and boiled egg I some times grill them on the george foreman with swiss on dark rye.\nI think tuna salad is a really personal taste Im reluctant to eat it at a deli or restaurant", "loss": true, "prefix": "jpmcgrew:" }, { "from": "gpt", "value": " miracle whip, onion, relish, hard boiled eggs, and a little bit of salt and pepper", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " My tuna fish sandwich consists of tuna, mayonnaise, lots of onion, celery, pepper, dill, celery seed (I like the extra celery flavor), and sweet pickle relish all on whole wheat bread lightly spread with mayo and with iceberg lettuce.\n\nSometimes I will make tuna and eat it on crackers or crostini instead of the bread.", "loss": true, "prefix": "SierraCook:" }, { "from": "gpt", "value": " Tuna, diced carrots, celery, sweet onion, and chopped pecans with Duke's or Blue Plate mayo. Leftover grilled tuna makes the BEST tuna salad!", "loss": true, "prefix": "HanArt:" }, { "from": "human", "value": " drained or vacuum-sealed tuna, real mayo, a little white vinegar, diced celery, onion powder, garlic powder, black pepper, and that's it! \ni like it on really soft white bread or toast with lettuce.", "loss": true, "prefix": "luvs:" }, { "from": "gpt", "value": " I like my tuna with just a dash of mayo on toasted grain bread. \n\nIf I'm feeling really wild I'll leave it open faced and melt a slice of cheese on top of it beneath the broiler.\n\n\nZ", "loss": true, "prefix": "Zereh:" }, { "from": "human", "value": " Oooh, AWESOME THREAD!!!!\n\n\n\nHere's my tuna sammich recipe!!!!\n\n\n\nI drain off 2 cans of water-packed tuna and then fluff it in my favorite OXO mixing bowl that has a rubber nonskid coating on the outside. (I LOVE that bowl!) I dice 3 or 4 hard boiled eggs and add them to the tuna. I then small dice 1 entire rib of celery, the leafy top included. Ya know those sandwich stacker kosher pickle slices? I take the equivalent of an entire deli pickle (about 5 slices) and dice them small. (The same small dice as the celery.) The pickles get added to the mix and then I plop on a spoon or 2 of Hellmann's mayo. I fluff it till I get the right consistency. Sometimes I need a bit more mayo but too much mayo is yucky. You can always add, but you can't take it away. I then season with onion powder, salt and lots of fresh cracked pepper.\n\n\n\nMy favorite way to eat that entire bowl in one sitting? Scooped up on Wheat Thins.\n\n\n\nOh yeah baby. I am sooooo tempted to go to my grocery store right now! It's 12:48 AM!!!!\n\n\n\nRJ", "loss": true, "prefix": "Ardge:" }, { "from": "gpt", "value": " has anyone tried it on French endive? it's delicious that way!", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " All of the above sound good to me. I use Genova brand tuna packed in olive oil, and sometimes add water chestnuts.", "loss": true, "prefix": "lyndalou:" }, { "from": "gpt", "value": " I don't particularly like tuna, but according to my daughter and all her friends at school (who share her sandwiches), I make the best tuna sandwich! Very simply:\n\nTuna (pouch preferably, and in water, not oil),\nGood squirt of Heinz 'Salad Cream' (It's British, and it's more tangy & less creamy than mayo).\nSplash of Malt Vinegar\nPlenty of freshly ground black pepper.\n\nPaint.", "loss": true, "prefix": "Paint:" }, { "from": "human", "value": " Paint, that sounds interesting! Almost picked up a bottle of Heinz Salad Cream yesterday.", "loss": true, "prefix": "HanArt:" }, { "from": "gpt", "value": " Not really a sandwich in the traditional sense, but a hit whenver we serve it. It's more of an appetizer than it is a sandwich. Make sure you have a sharp knife.\n\n\"Tuna Sandwich\" with Won Ton Pi and Osetra Caviar\n\nYield: 4 servings\n\nIngredients:\n\n\n1 lb. #2 Grade Ahi, cut into 1/8-1/4\" dice\n4 Tbsp. Mayonnaise\n1 tsp. Wasabi Paste\n2 Tbsp. Extra Virgin Olive Oil\nJuice from 1/2 a fresh Lemon\n1 Tbsp. Capers, rinsed and patted dry\n2 Tbsp. Scallion, finely diced\n2 Tbsp. Chervil, minced\n1 Shallot, finely diced\n1/2 Jalapeno or Serrano chile, seeds and veins removed and finely diced\nKosher Salt to taste\n16 Fresh WonTon Pi, cut in half to make triangles\nCanola Oil/Frying Oil for deep frying\n1 tsp. White Sesame Seeds\n1 tsp. Black Sesame Seeds\n4 oz. Osetra Caviar (optional)\n\n\nMethod:\n\n\nIn a non-reactive mixing bowl, combine the mayo, oil, lemon, and wasabi. Whisk together until it's well incorporated and reserve in the fridge. In a seperate bowl, combine the capers, scallion, chervil, shallots, and chile. Reserve in the fridge. Place the Ahi in the freezer, and let sit for 15-20 minutes until it is firm. Place a cutting board in the freezer or fridge as well. Using the chilled cutting board and a VERY sharp knife, dice the Ahi. Combine with the mayo mixture, and fold together until the Ahi is lightly coated. Add the caper mixture, and fold together until everything is lightly coated. Season to taste with Kosher salt, cover with plastic wrap, and reserve in the fridge, but do not prepare more than 2-3 hours before serving. Heat frying oil to 350-365 degrees. Carefully add the Won Ton Pi and cook until a light-medium golden brown. Remove from oil and drain on paper towels, and lightly season with kosher salt. To serve, evenly distribute the Ahi mixture onto the crispy Won Ton. Combine the white and black sesame seeds, and lightly sprinkle over the Ahi. Place a tiny dollop of caviar on top of the mixture, and serve immediately.", "loss": true, "prefix": "ironchef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Kitty Birthday Party", "loss": false, "prefix": null }, { "from": "human", "value": " I have 5 cats. Kitty will be 20 years old June 1st. \nSassy and Frankie(almost 2) are parents to Piglet and Whitie Bulger who will be 1 June 19th. I am having a people party for the ones who adopted the other 5 kittens. I want fun stuff. So far I came up with:\nTuna canapes\nShrimp\nDip served in washed cat food cans w/chips and veggies.\n\nWhat else can I do?\nI need ideas for food and decoration.", "loss": false, "prefix": "cooksalot:" }, { "from": "gpt", "value": " kitty litter cake!\nhttp://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html\n\nBTW, i made a 'cake' for the CATS one year, lol. i turned a can of solid, room temp. canned cat food upsidedown onto a pretty plat, then used the can to cut out a little circle of provolone for the 'icing'. then i cut decorations out of American cheese, lol. i love my cats.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " How about kitty cut out cookies?\nOr, maybe you could serve your guests in new cat bowl (I'm sure you could fine them at the 99cent store) and put their names on the bowl, as you would with a cat.\n\nHow about a large round glass bowl with blue jello with little swedish fish \"swimming\" in it?\nOr a bowl of goldfish crackers. \n\nCould you buy those big medjool dates, cut them down the center, add a little cream cheese mixed with vanilla extract, and then fashion a tail out of licorice and ears out of maybe dried apricot cut outs, making a little mousie dessert? I think it would be cute, especially with little candy button eyes and a matching nose.", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " If you want more tuna (and what cat ever has enough?) try Tuna Pate. It's good & rich!\n\nTuna Paté\n\n2 cans white tuna, drained \n1 cup butter \n2 Tablespoons chopped roasted red pepper (homemade or bottled pimentos) \n1 to 2 teaspoons capers (optional)\nfresh lemon juice \n2 to 3 drops Tabasco \nsalt and pepper \nPuree tuna and butter in processor. Add chopped red pepper, capers, lemon juice, salt, pepper and Tabasco. Process on pulse until the capers and red peppers are finely minced. \n\nTaste and adjust seasoning. Pack into decorative serving bowl, cover, and refrigerate. \n\nWhen ready to serve remove a bit early from fridge so that the pate has a chance to soften just slightly. \n\nServe with toasted pita triangles or toasted rounds of baguette.\n\nCut plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter. Bake at 350°F until crisp and golden. Be careful not to burn. Remove and let cool. Serve triangles surrounding tuna pate.\n\n\nSource: AnnT on the GW CF", "loss": true, "prefix": "HanArt:" }, { "from": "human", "value": " How about gently sauteed breakfast sausages served on a bed of couscous?\n\nSorry, just kidding, I could not resist - the mental image was just so ......., OK, sorry I mentioned it.", "loss": true, "prefix": "auntdot:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Pavlova?", "loss": false, "prefix": null }, { "from": "human", "value": " I love to make Pavlova...a baked meringue, topped with whipped cream and fresh fruit. But...what can I do to keep the meringue from sticking to the cookie sheet while it dries???? After it has baked and dried in the oven, I have trouble removing it from the cookie sheet. It will stick and crumble. Help.....", "loss": false, "prefix": "mzslates:" }, { "from": "gpt", "value": " I totally understand on this one! \nI had those problems till I started baking them on my pizza stone.\nNow it's much easier.\n\nHope this helps.\n\nPS - I like to put vanilla pudding on top with fresh raspberries!", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " Welcome to the site, mzslates! Try placing a sheet of parchment paper on the baking sheet and place the pavlova on it. NOTHING sticks to parchment! I swear by it for most of my baking. Your meringue should slide right off. If it's sticking a bit, just run a long, flat spatula under it and then slide it off.", "loss": true, "prefix": "PA Baker:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What do you do with leftover pumpkin?", "loss": false, "prefix": null }, { "from": "human", "value": " I recently made some pumpkin cookies and now i have some leftover pumpkin puree. Does anybody have any ideas on how i could use it?", "loss": false, "prefix": "Carolyn:" }, { "from": "gpt", "value": " pumpkin muffins", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " This looks like a good way to use it up...\n\nTitle: COLD PUMPKIN SOUFFLE\n Yield: 8 servings\n\n 2 c Heavy (whipping) cream\n 1 cn (30 ounces) pumpkin-pie\n -filling\n 2 Envelopes plus 1 teaspoon\n -unflavored gelatin\n 1/4 c Bourbon whiskey or 1\n -Tablespoon vanilla extract\n\n Timing Tip: Can be made up to 2 days ahead.\n\n For garnish: lightly sweetened whipped cream, chopped pistachio nuts,\n ground cinnamon.\n\n 1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl\n ready. 2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed\n paper 4 inches longer than the circumference of the souffle dish.\n Fold in thirds lengthwise. Fit around outside of dish with 2-inch\n collar extending above the dish. Fasten over lapping ends to each\n other with cellophane tape or paper clips. 3. Beat cream in a large\n bowl with electric mixer just until soft peaks form when beaters are\n lifted. 4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir\n in gelatin. Place over low heat and stir 3 to 4 minutes until almost\n boiling and gelatin is completely disolved. Remove from heat. 5. Put\n remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin\n mixture then bourbon and 1/2-cup whipped cream. Fold in remaining\n whipped cream until blended. 6. Pour into prepared dish or serving\n bowl. Cover with plastic wrap and refrigerate at least 4 hours or up\n to 2 days. 7. BEFORE SERVING: Remove collar. Spread top of souffle\n with whipped cream. Score lightly with knife and sprinkle with\n cinnamon. Press nuts into sides of souffle or if serving from a bowl,\n sprinkle over whipped cream. Makes 8 cups, 12 servings. Per serving:\n 227 cal, 3 g pro, 20 g car, 15 g fat, 54 mg, chol, 164 mg sod.", "loss": true, "prefix": "Constance:" }, { "from": "gpt", "value": " Pumpkin spice muffins\npumpkin/ricotta ravioli filling\npumpkin, plain yougart and honey parfet\npumpkin smoothey\npumpkin and pumpkin seed bread", "loss": true, "prefix": "gduncann:" }, { "from": "human", "value": " Here's one I bet you never thought of...\n\nfeed it to your dog! Really!\nPumpkin is very healthy for them!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " Make a soup with it.", "loss": true, "prefix": "ironchef:" }, { "from": "human", "value": " jkath, if I feed it to my dog, I think I'd better leave her outside for a while, if you know what I mean. \n\nIronchef, pardon my ignorance, but I've never tried pumpkin soup. I've seen recipes for it, though, and it looks good. Do you serve it as an appetizor, dessert, or what?", "loss": true, "prefix": "Constance:" }, { "from": "gpt", "value": " make a pumpkin spice cake or a pumpkin roll, yum!", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " You can make it as an appetizer. Is the puree already sweetened? If so, then you could always make a pumpkin sorbet, pumpkin panna cotta, etc.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " that pumpkin smoothy sounds good, what else do you put in it?", "loss": true, "prefix": "Carolyn:" }, { "from": "human", "value": " Pumpkin ice cream (spiced up like a pumpkin pie) is one of my childhood favorites!", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " Oh I love pumpkin ice cream!!!", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " Carolyn said:\n\t\t\t\n\t\t\n\n\n\t\t\tthat pumpkin smoothy sounds good, what else do you put in it?\n\t\t\n\n\n \nhere i found this link with a few recipes on it\n\nhttp://www.a1-smoothie-recipe.com/pumpkin_smoothies.html", "loss": true, "prefix": "middie:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: HUZZAH! My New Book!", "loss": false, "prefix": null }, { "from": "human", "value": " Hi everyone,\n\nI've been busy and haven't been here in a long, long time. Remember me? I'm the dyslexic one who can't spell wihout a spell check.\n\nAnyway, I hope you won't consider this spam, but I'd like to tell you that my latest cookbook,\n\n\"RETRO FIESTA, a Gringo's Guide to Mexican Party Planning\" \n\nhas just come out. It is published by Collectors Press. You should be able to get it from your local bookstore or from Amazon.\n\nThanks for having me back.\n\nIncidentally, my website address automatically comes up in my signiture. I haven't updated it in 2 years. Don't bother to go there. I hope to start working on it soon.\n\nCheers,\n\nGeraldine Duncann", "loss": false, "prefix": "gduncann:" }, { "from": "gpt", "value": " Huzzah? Are you a Renaissance person?", "loss": true, "prefix": "comissaryqueen:" }, { "from": "human", "value": " comissaryqueen said:\n\t\t\t\n\t\t\n\n\n\t\t\tHuzzah? Are you a Renaissance person?\n\t\t\n\n\n \n\nI'm not quite sure what you mean by \"a Renaissance\" person?\n\nThe word Renaissance, means re-birth. The Renaissance period in European history was called the rennaissance because it was a time of discovery, expansion of thought and a sort of \"human re-birth,\" from the narrow mindedness of the Middle Ages or Medieval period. It is usually thought to cover the time slot from the end of the 14 hundereds to the beginning of the 16 hundereds.\n\nThe term \"renaissance man\" refers to one who is interested in exploring a lot of different things: the arts, the sciences, phylosophy etc.\n\nHowever, ever since the inception of the origional \"Renaissance Pleasure Faire,\" creaited and produced by Phylis Patterson in California in 1963, (southern California,) 1966, (northern California), the term has also come, rather eroniously to mean someone who participates in the Renaissance Faire.\n\nAnd \"Huzzah!\" is a general term of exeltation like horray!\n\nI think I qualify on all counts.\n\nGeraldine Duncann", "loss": true, "prefix": "gduncann:" }, { "from": "gpt", "value": " Yes I meant Renaissance Faires as I had been associated with them the past 5 yrs. and hear the term quite alot.", "loss": true, "prefix": "comissaryqueen:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Splenda, possible cause of Butter Cake Problem?", "loss": false, "prefix": null }, { "from": "human", "value": " I've made Butter Cake successfully 3 times in the past. This time I made it with disastrous results. The cake didn't rise and it was tough and dry. \n\nThere are 4 possible causes all of which has never occurred before in my previous successful tries. Can any of you share your thoughts on what could have caused the problem?\n\nPossible culprits:\n\n1. I used Splenda instead of regular white sugar. I found that it took a much longer time to beat the Splenda and 12 egg yolks together to make soft peaks. It also took much longer to beat the Splenda and 5 egg whites until stiff.\n\n2. Since I don't have a standing mixer (KA is still a dream) and was just using a hand-held mixer, I got tired and instead of taking 15 minutes to beat the egg yolks as recipe said, I only did 10 min. \n\n3. I did beat the Splenda and egg whites until stiff. Maybe too stiff.\n\n4. Could it be because my new oven is electric? I made Butter Cake successfully 3 times before on a gas oven. \n\nPlease help as I want to give this another try, but only after I have debugged the process!\n\nThanks!!!", "loss": false, "prefix": "Chopstix:" }, { "from": "gpt", "value": " Calling all bakers!!!!!!!!!!!!!!!!! (I don't bake or I would try to help).", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Chopstix said:\n\t\t\t\n\t\t\n\n\n\t\t\tI've made Butter Cake successfully 3 times in the past. This time I made it with disastrous results. The cake didn't rise and it was tough and dry. \n\nThere are 4 possible causes all of which has never occurred before in my previous successful tries. Can any of you share your thoughts on what could have caused the problem?\n\nPossible culprits:\n\n1. I used Splenda instead of regular white sugar. I found that it took a much longer time to beat the Splenda and 12 egg yolks together to make soft peaks. It also took much longer to beat the Splenda and 5 egg whites until stiff.\n\n2. Since I don't have a standing mixer (KA is still a dream) and was just using a hand-held mixer, I got tired and instead of taking 15 minutes to beat the egg yolks as recipe said, I only did 10 min. \n\n3. I did beat the Splenda and egg whites until stiff. Maybe too stiff.\n\n4. Could it be because my new oven is electric? I made Butter Cake successfully 3 times before on a gas oven. \n\nPlease help as I want to give this another try, but only after I have debugged the process!\n\nThanks!!!\n\t\t\n\n\n Hello:I'm convinced that Splenda is very bad for your body. The Splenda TV commercial(s) are either disingenuous or outright lies. There are 5,000 food additives. Your body is unable to metabolize these additives and there is no way they can all be tested. May I suggest that you go to www.drweil.com and the Google search engine and search: SPLENDA\nI think that the various sites listed will be an eye-opener for you. Good luck", "loss": true, "prefix": "Karridog:" }, { "from": "gpt", "value": " There is nothing wrong with using Splenda for cooking and baking. I've used it for a number of years because my former SO was a type II diabetic. But never try to combine it with eggs like you do sugar, even if that is what the recipe specifies. Splenda will quite often have a very bad reaction with raw eggs. Instead, mix the Splenda in with the dry ingredients, and your next cake should come out perfect. You might also want to invest in an oven thermometer, just in case your new oven's internal temperature, and what the dial says, are in conflict.", "loss": true, "prefix": "Caine:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Cilantro?", "loss": false, "prefix": null }, { "from": "human", "value": " My cilantro plant has exploded... other than salsa... any ideas how to use it?", "loss": false, "prefix": "spryte:" }, { "from": "gpt", "value": " Cilantro pesto (made like basil pesto) is delicious on grilled tuna or hot pasta.", "loss": true, "prefix": "HanArt:" }, { "from": "human", "value": " Cilantro chimichurri for steaks. It is also great in almost anything Mexican like burritos and things like that. Great in beans. Works well in soups like chicken lime and cilantro soup. Awesome in lots of Thai dishes.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Could you split the plant and give the other half to a friend? \n\nI LOOOOOVE cilantro! You can use it in sandwiches. I use it in them all the time. It goes very well with wasabi mayonaise.", "loss": true, "prefix": "-DEADLY SUSHI-:" }, { "from": "human", "value": " Deadly Sushi reminded me ... it's also great in tuna salad with or without a little wasabi paste.", "loss": true, "prefix": "HanArt:" }, { "from": "gpt", "value": " If you want an interesting spin on some yummy chicken tacos, they call for some cilantro. This is my favorite dish from a mexican restaraunt I used to work at. They would grill some chicken breast, dunno what the seasonings were, so do it to taste I guess, and cut it into 1 - 1 1/2 inch long strips. That would go onto a flour tortilla that had chihuahua cheese melted onto it. Then on top of that was the following: Red Onions, Red and Yellow peppers, and gobs of finely chopped cilantro, all soaked in lime juice. They would have this mixture chilled, and put it onto the hot taco, and then add a small slice of avocado. Along salsa lines though, you could use it in pico de gallo, everyone loves that. Or if you're in a summer-y mood, you can make some watermelon salsa. Has anyone else ever had watermelon salsa? I've only had my dad's, which he created, but now that I think of it, I don't ever recall seeing it anywhere else, or knowing anyone who had a watermelon salsa other than my dad's.... I'll see if I can pry some ingredients out of him. but he doesn't write his recipes down, so it may be difficult.", "loss": true, "prefix": "college_cook:" }, { "from": "human", "value": " Thanks so much!! It's hard to use up, because although I love it... my SO hates it!!", "loss": true, "prefix": "spryte:" }, { "from": "gpt", "value": " College, would you mind posting that amazing sounding recipe into the chicken category?\nI think people need to see that one!", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " Freeze it!", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: burning bottoms", "loss": false, "prefix": null }, { "from": "human", "value": " i need help with my burning bottoms! the bottoms of my cookies, my muffins, my chicken cutlets etc. all seem to get crusty and burn. i just moved so i am dealing with an older oven which is gas. i bought an oven thermometer so i can check the temp. when i bake, but i haven't had a chance to use it. besides the temp., can anyone offer some tips to a not-so-novice cook? thanks!", "loss": false, "prefix": "clyons3:" }, { "from": "gpt", "value": " What type and kind of bakeware are you using?\n\nThick aluminum bakeware helps keep food from burning. Even putting a cookie sheet under a baking pan helps also.", "loss": true, "prefix": "choclatechef:" }, { "from": "human", "value": " i just bought \"bakers secret\" non stick cookie pans, muffin pans and a 9X13 dish. they are somewhat the bottom of the line(i'm assuming because of the price, less than $7 ea).", "loss": true, "prefix": "clyons3:" }, { "from": "gpt", "value": " Factors that can cause burned bottoms:\n\n\nOven rack is too close to the bottom of the oven: Most baking is done with the rack in the middle of the oven.\ndark metal cookware: try shiny metal cookware or drop the oven temp by 25F.\noven temperature. Using that oven thermometer may answer some questions for you.\nStanding too close to the campfire. Take one or more steps away from the fire.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tStanding too close to the campfire. Take one or more steps away from the fire.\n\t\t\n\n\n\n\nGood one! lol", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " thanks so much for the info. it was really rotting my socks every time i pulled out my food from the oven and it was crusty.wish me luck with the next batch of muffins. does anyone have a particularly favorite brand of cookware that's close to foolproof? how about the silicone stuff?", "loss": true, "prefix": "clyons3:" }, { "from": "human", "value": " Before looking at any cookware, check the oven temp before you put the food inside. Heat up the oven to 350 with the thermometer inside of it. When the oven is through heating, compare the temp on the thermometer to actuall temp of the oven and then adjust accordingly.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tFactors that can cause burned bottoms:\n\n\nOven rack is too close to the bottom of the oven: Most baking is done with the rack in the middle of the oven.\ndark metal cookware: try shiny metal cookware or drop the oven temp by 25F.\noven temperature. Using that oven thermometer may answer some questions for you.\nStanding too close to the campfire. Take one or more steps away from the fire.\n\n\n\n\n \nOk #4 cracked me up", "loss": true, "prefix": "amber:" }, { "from": "human", "value": " thanks for all your help guys. i just baked a batch of bran muffins with my new thermometer(which showed a 50 degree difference, by the way)and i threw an extra cookie sheet under the muffin pan(thanks choclate chef!) and they came out perfectly! now if only i could tear myself away from your recipe threads i might be able to start dinner...", "loss": true, "prefix": "clyons3:" }, { "from": "gpt", "value": " Cool! Glad we could help!", "loss": true, "prefix": "choclatechef:" }, { "from": "human", "value": " Since I started using parchment paper, I haven't had any more burnt bottoms.", "loss": true, "prefix": "spryte:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Diabetic Dessert Recipes", "loss": false, "prefix": null }, { "from": "human", "value": " Anyone have any sugarless ones.No sugar subs either,\nTYIA.\nLena", "loss": false, "prefix": "Lena:" }, { "from": "gpt", "value": " I did a google search for American diabetes Association and on their website there is ideas for recipes and sweeteners.", "loss": true, "prefix": "amber:" }, { "from": "human", "value": " Also do a search in the Health, Nutrician, and Special Diets Forum - there should be some there", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: The Parselys", "loss": false, "prefix": null }, { "from": "human", "value": " The Parsleys\n\nI'm familiar with three types of parsley, and enjoy each. \n\nFirst, there's Chinese parsley, aka Coriander or Cilantro. Very pungent, very unique flavor.\n\nThen there's the old standby, Curled leaf parsley. Often thought of merely as a garnish, personally it is my favorite parsley flavor. Strong but not overwhelming, refreshing.\n\nAnd last but not least, Flat leaf or Italian parsley. Much weaker flavor than the first two, and that flavor is also rather unique.\n\nAll three are in my garden, and B/W and I use them as recipes suggest. I find them often indispensible for some dishes.\n\nHow do you feel about 'em???", "loss": false, "prefix": "oldcoot:" }, { "from": "gpt", "value": " I love them too, coot.\nI especially love the regular old parsley minced in with my manicotti filling. It gives it just the right flavor, along with nutmeg stirred in.\n\nI adore cilantro! I put it in my salsas for a perfect combo.\n\nAs for italian, I can't remember if I've had it or not", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " It may be called Chinese parsley, but the flavor is entirely different than flat leaf or curly.\n\nI grow both flat leaf and curly (cilantro bolts too quickly), but prefer flat leaf for cooking. The main reason I grow them is because they're a food source for the parsley worm (future Eastern Black Swallowtail butterfly).", "loss": true, "prefix": "HanArt:" }, { "from": "gpt", "value": " True - cilantro bolts and flowers rather qickly, but it also re-seeds itself and so it is easy enough to have young plants available most anytime. Incidently, the leaves have the same flavor even though the shape changes drastically, and those leaves remain useful all through the bloom time, which is extensive. My patch has been in bloom for nearly a month, now. Attractive white flower clusters. And easier to grow that \"regular\" parsely.", "loss": true, "prefix": "oldcoot:" }, { "from": "human", "value": " Cilantro, compared to curley leaf and flat leaf parsleys, have only two things in common - they are green and are called parsley.\n\nWhile I \"might\" sub curley for flat leaf (or vice versa) with adjustments for the differences in their intensity - I would never sub cilantro for either.\n\nOne nice thing about all three, when used as a garnish - if you eat the garnish after the meal ... they all 3 work to clean your breath.", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " In the UK, we call the leaf of what you term 'cilantro' as coriander. I know that dried coriander is from the seeds. I use a lot of coriander in Indian and Singaporean type dishes and for carrot and coriander soups. I buy it in huge bunches from an Indian grocer, just round the corner from my home. I also think it acts as a good airfreshener in my kitchen - and I like it much more than the phony smell of canned airfreshener or pot-pourri!\n\nI only use flat leaf parsley - the tighter curly parsley can often get quite muddy from the rains we get (even through our 'summer' months) and takes ages to wash before chopping. I have never been able to ascertain any difference in flavouring between the curly and flat leaf varieties. However, I would never use coriander where a recipe calls for parsley - they may look similar, but the flavours are too 'different' to substitute one for another.", "loss": true, "prefix": "Ishbel:" }, { "from": "human", "value": " Ishbel, what a great idea for using coriander seeds to freshen your kitchen! I love that smell! I keep my seeds in one of those big wooden pepper mills, and grind them onto this and that. When the mill's freshly used, it does smell heavenly!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " I use the leaf coriander for its airfreshening properties, but I'm going to have a go with the seeds.... Thanks for the suggestion!", "loss": true, "prefix": "Ishbel:" }, { "from": "human", "value": " noooooo thank you!!!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " Fresh Coriander\n\nOne of the great benefits of our \"global village\" is that what used to be rare ingredients are now plentiful. In East London the Asian community settled some 30 years ago with them they brought their own stores and that dream ingredient fresh coriander. A unique and fresh flavour all of its own. Chopped into some good quality olive oil and with a little fresh lemon makes a lovely dressing.", "loss": true, "prefix": "bilboben:" }, { "from": "human", "value": " That sounds so refreshingly wonderful, bilboben!", "loss": true, "prefix": "jkath:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Happy Birthday Twinkies", "loss": false, "prefix": null }, { "from": "human", "value": " Today is the 75th year of the Twinkie. Oh the fond memories they bring back.", "loss": false, "prefix": "comissaryqueen:" }, { "from": "gpt", "value": " 75 yrs ?? wow. i didn't think they were around that long.", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " Yup, 1930 they were two for a nickel.", "loss": true, "prefix": "comissaryqueen:" }, { "from": "gpt", "value": " What are Twinkies? Sweets or biscuits, by the sound of them!", "loss": true, "prefix": "Ishbel:" }, { "from": "human", "value": " Twinkies are a sponge cake filled with a cream filling. They are made by the Hostess company.\n\n75 years, WOW! I bet there are probably some lying around from the first production and that they are still edible LOL", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Here is a link for some more info.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " 75 years old and still edible! I think I have some that old in my pantry.\n\nAs the saying goes, at the end of the world the only things left will be cockroaches and twinkies.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I thought y'all might enjoy this. \n\n\n\nhttp://blog.seattlepi.nwsource.com/buzz/archives/003194.html", "loss": true, "prefix": "crewsk:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Quick help with oil", "loss": false, "prefix": null }, { "from": "human", "value": " I am getting ready to go to the grocery store and had a question about oil. I am going to be making an apple streusel pie and the crust calles for 1/2 cup vegetable oil. Can I use canola oil in place of the vegetable oil? Will it make a big difference? Thanks. I will post the recipe later if it comes out OK.", "loss": false, "prefix": "abjcooking:" }, { "from": "gpt", "value": " I know it's too late but vegetable oil or canola would do just fine. Also safflower and corn. Basically, any mild flavored oil would work for desserts.\n\nI wouldn't use olive or peanut oil because they are more strongly flavored and may effect the flavor of the dessert.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " The only oils I use are olive and peanut. I've never considered peanut oil as strong-flavored.", "loss": true, "prefix": "HanArt:" }, { "from": "gpt", "value": " Thanks for your reply's. I ended up using the canola oil and it worked just fine. I figured it was ok, but since I don't bake very often I just wanted to make sure. Now I know for future reference.", "loss": true, "prefix": "abjcooking:" }, { "from": "human", "value": " Canola oil is vegetable oil.\n\nThere are many different types of vegetable oil, canola being one of them. Peanut, olive, corn, sunflower, safflower are other types.\n\nVegetable oil is just oil made from a vegetable, rather than an animal source.\n\nI too usually only have olive and peanut on hand. I consider both to be fairly strong tasting, as opposed to the neutral flavor of canola or safflower. I used peanut in a cake the other day to avoid going to the store and it was fine, but you could discern the peanut taste.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tI used peanut in a cake the other day to avoid going to the store and it was fine, but you could discern the peanut taste.\n\t\t\n\n\n \nThat's surprising. I've always found peanut oil to be rather bland as compared to other nut oils. Was the oil you used made in China by any chance?\n\nhttp://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=42&id=569", "loss": true, "prefix": "HanArt:" }, { "from": "human", "value": " I always use peanut oil in recipes where I want the flavor of the other ingredients to shine through whereas sometimes you want an olive oil taste - I'm with HanArt on this one - mine is almost tasteless and will let the flavors shine through - that's one of the reasons why it's used in frying also. I've never experienced a strong-tasting peanut oil - unless it was rancid.", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " HanArt said:\n\t\t\t\n\t\t\n\n\n\t\t\tThat's surprising. I've always found peanut oil to be rather bland as compared to other nut oils. Was the oil you used made in China by any chance?\n\nhttp://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=42&id=569\n\n\n\n \n\nI think you've hit the nail on the head. I have it for all the asian food I cook. I always use Lion and Globe brand. It's got a distinct flavor. It must be made in asia somewhere.\n\nThis website says it's cold pressed and semi-refined. So, like olive oil, the more you refine and heat it the blander the taste. Duh. I'll try the more refined version some day.\n\n\n\nhttp://www.mingspantry.com/peanoilliong.html", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " One of my grandaughters made brownies using olive oil once - she didn't have to worry about anyone else eating them. I would thing that would be terrible. They were living in California at the time so I didn't taste.", "loss": true, "prefix": "licia:" }, { "from": "gpt", "value": " I tried making brownies with peanut oil once .... didn't have to worry about anyone eating them ...... my son and I tasted them and tossed them into the garbage immediately.\n\nSome people say peanut oil has no flavor ... I think it has a very pronounced flavor.", "loss": true, "prefix": "Michael in FtW:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Pizza Sauce w/Whole Canned Tomatoes", "loss": false, "prefix": null }, { "from": "human", "value": " For about a year now I've been making my own pizzas from scratch, and I must say yesterday I made the best pizzas I have ever made to date. I used to use pureed tomatoes in a can, but yesterday I decided to try whole peeled canned tomatoes for the sauce. The sauce was quite good, but it was a wee bit tart. With 56oz (two 280z cans) of whole tomatoes, I think I put in about a cup of to two cups of sugar to counter the tartness, but it still retained a little bit of tartness.\n\nSo, my question is, what can I do to counter this tartness?\n\nAlso, what does everyone use for their dough recipe? I tend to make two batches (for four pizzas) using flour, salt, water, yeast, olive oil. I've read that Neapolitan pizza uses only flour, water, and yeast - but is that dough better than the one with salt and olive oil?\n\nAnyway, thanks for reading, and I hope you respond.", "loss": false, "prefix": "Esenthiel:" }, { "from": "gpt", "value": " Wow, you definitely have a sweet tooth! \n\nNot sure what you mean by tart. Are the tomatoes too acidic for you? Maybe you're just using too many. Then again, it could be the brand you're using. I think Muir Glen makes the best canned tomatoes and their fire-roasted are absolutely delicious!\n\nUsing a 14-15 ounce can (I like whole too) I'll puree the tomatoes first in the food processor. Saute some minced garlic in olive oil for about 30 seconds, then add the tomatoes, S&P. Cook on low-medium heat for about 20 minutes until most of the liquid has evaporated. Add fresh basil and you're ready to go.", "loss": true, "prefix": "HanArt:" }, { "from": "human", "value": " Here's the recipe that I use. ( well that I work with, I change it around everytime)\n\nMark's oh so good pizza sauce.\n\n1 can diced tomatoes\n1 can tomato paste\n1/2 teaspoon parsley\n1/2 cup diced onions\n1 1/2 teaspoon oregano ( Greek!!)\n5 cloves garlic, diced and sauted in evoo\n1/2 teaspoon fennel\n1/2 teaspoon sugar\n\nDirections:\nDice your garlic and onions saute them in a little evoo. In the same pan add tomatoes and tomatoe paste. Add all the spices. Cook over medium heat until thick. Taste often, just so you can add more spices if needed.\n\nI really don't measure anything anymore... just throw it all in a pot and taste often.", "loss": true, "prefix": "pdswife:" }, { "from": "gpt", "value": " By tart... it's like almost a sour sort of taste. It could very well be the brand I used. It was Smokelies or something like that...\n\nPDS, in my experience, starting w/whole tomatoes ends in a much more flavorful sauce than paste/diced pre-diced. Looking at your recipe, I've used much of the same in various sauce recipes of my own, but never fennel. I may try that next time. Thanks.", "loss": true, "prefix": "Esenthiel:" }, { "from": "human", "value": " You're welcome. I've used the whole tomatoes too... like I said I always change the recipe.", "loss": true, "prefix": "pdswife:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tupperware pizza", "loss": false, "prefix": null }, { "from": "human", "value": " does anyone know the recipe for making pizza with bread in a tupperware jelly ring??????????????? You make it a day before and let it set then cook it when you are ready...thats all I know.", "loss": false, "prefix": "dolphinesque:" }, { "from": "gpt", "value": " I don't know if this is right, but, it's the closest that I could find.\nPage 5 Jel Ring Mold Recipes\n\nPizza\n\nThis is done similar to the club sandwich, with 1 loaf of Multi Grain Restaurant Bread with the crusts cut off. First take the Jel Ring and\n\nPlace in mold middle seal. Line with 1/2 cup grated cheese. Take a piece of bread and place it over the cheese making sure that the\n\nbread is at the top of the Jel ring that is closest to your body, (you will note the bread only just touches the middle seal. Do this all the\n\nway around overlapping the bread so you see no ring. Coat with tomato paste and then place in some chopped ham and onion. Cut\n\nbread in half and place over the top (2 pieces) as long as they touch. In to next layer place a little grated cheese and chopped mushrooms\n\nand capsicum and cover with 1/2 slices of bread again. Next layer a little grated cheese chopped salami and pineapple. Next\n\nlayer more cheese, ham and onion, keep layering up till you have only about 6 slices of bread left and you will find either you have done\n\n4 or 5 layers. To finish top with full slices of bread overlapping again so your filling does not fall out. Tuck in like your making a bed.\n\nThen turn out pizza onto a greased tray. Cook in Mod oven 200o\n\ntill golden and cut with serrated knife.", "loss": true, "prefix": "texasgirl:" }, { "from": "human", "value": " ur the best\n\nthank you soooo much texasgirl...that is exactly what I wanted", "loss": true, "prefix": "dolphinesque:" }, { "from": "gpt", "value": " Your welcome,dolphinesque, glad I could help.", "loss": true, "prefix": "texasgirl:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What else can I do with sage?", "loss": false, "prefix": null }, { "from": "human", "value": " Made bean dip with sage: cannellini beans, sage, cayenne, garlic, tomato paste, salt/pepper. \n\nWhat else can I do with this herb? Chicken I guess...", "loss": false, "prefix": "jpinmaryland:" }, { "from": "gpt", "value": " Sage is lovely crisped in a little butter or olive oil then served with pork or chicken, it goes well with fish too. It's nice finely chopped and mixed into stuffing for birds,or with pasta instead of basil, a nice change.", "loss": true, "prefix": "kyles:" }, { "from": "human", "value": " TNT!\n\nPASTA W/SAGE,WALNUTS AND PROSCUITTO\n\nServes 4\n\n1 pound penne pasta\t\t\n¼ cup olive oil\t\t \n5 cloves garlic, crushed\n8 ounces prosciutto,diced\t\n½ cup coarsely chopped walnuts \n1 cup grated parmesan\n½ cup butter \t\t\t\n25 fresh sage leaves\t\t \n salt/pepper to taste\n\nCook penne in boiling water. Heat olive oil in saute pan over medium heat; add garlic and cook til it starts to color, about 2 minutes; add prosciutto and cook til meat is browned; add walnuts and saute 1-2 minutes more. Remove from heat. Add cooked pasta to pan and toss; stir in cheese and season with salt/pepper. Place in a serving dish.\nHeat butter in a clean saute pan and add sage. Cook for 1-2 minutes; spoon the sage-flavored butter over the pasta and serve.\n\n\nThere are a lot of Italian pasta/ravioli type dishes that use sage along with butternut squash, both in the dish and with the sauce for them.", "loss": true, "prefix": "marmalady:" }, { "from": "gpt", "value": " I always put some in my spaghetti sauce\nand in my pizza sauce and baked tomatoes.", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " yeah it does seem to be enhanced by using tomato w/ it. Also cayenne etc. seem to accentuate it. Thx.", "loss": true, "prefix": "jpinmaryland:" }, { "from": "gpt", "value": " Here is a recipe that I posted awhile back. \n\nhttp://www.discusscooking.com/viewtopic.php?t=8364", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " what else can I do with sage?\n\t\t\n\n\n\nGive it to Rosemary on thyme?\n\nOk, ok,.....I'm bored. :roll:", "loss": true, "prefix": "wasabi:" }, { "from": "gpt", "value": " put it in/on sausage patties/breakfast links, on whitefish, porkchops, chicken, lamb rib chops, cornbread, clam or red sauce. i use ground sage.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " Sage is one of my favorite herbs and I like it in virtually any non-Asian poultry, pork or fish dish. In the summer (will it every come?) I have tons of fresh, and it's one herb that is just as good dried (rubbed sage). It's a great partner with thyme. Fresh it is super in chicken or turkey soups (the dried can sometimes sort of muddy it, but I stick a fresh branch in, and pull it out when my soup has enough sage flavor). Great way to freshen up canned soups. \n\nStuff a chicken or turkey with it before baking, then remove and throw away before serving. \n\nOne or two leaves put on top of a cutlet (chicken, turkey, veal, or pork), then layered with thin ham and a slice of cheese, then either rolled or sauteed as is is a classic.", "loss": true, "prefix": "Claire:" }, { "from": "gpt", "value": " Sage is a key ingredient in making Chicken/Veal Saltimbocca. It is also very good when layered between the skin and the meat when roasting chicken or turkey. Sage is also very good when stuffing pork chops/veal chops, pork/chicken roulades, etc. Sage does not usually go with most seafoods because of the clashing flavors, and beef or lamb will pretty much overpower it. Just be careful when using it because sage is one of those herbs that can really alter the taste of a dish in a negative way if the flavor components are not complimentary.", "loss": true, "prefix": "ironchef:" }, { "from": "human", "value": " wasabi said:\n\t\t\t\n\t\t\n\n\nGive it to Rosemary on thyme?\n\nOk, ok,.....I'm bored. :roll: \n\n\n\n\n\nWasabi; You and I are thinking alike. I would add my two cents, but there's already about twenty bucks worth of sage advice here.\n\nBy the way, how old do you have to be before you're considered a sage old man? I'm 49 1/2. Does that qualify?\n\nAnd how come only old men are considered sage? And what are old women considered? I could guess, but would probably get into trouble. \n\n It's a learned cultural thing. I'm surely not at fault and am not reponsible for my actions. I'm the product of a broken home where nearly all my needs, and many of my wants were met. But I never did get that brand-new Porsche I've dreamt of for so long. It's not my fault. It must be a cultural thing. I'm not to blame for my actions. The bad puns! Woe is me. It's not my fault. I'm not to blame. It must be a cultural thing!\n\nNow didn't that just sound like a teenager \n\nWell, I'm out of thyme and out of bad puns (whew, I thought he'd never stop). \n\nHappy Easter everyone, and please, please remember what The Holiday is all about.\n\nAnd Happy Passover for those who celebrate that Holyday.\n\nSeeeeeeya; Goodweed of the North", "loss": true, "prefix": "Chief Longwind Of The North:" }, { "from": "gpt", "value": " something else sage is good for....\n\n\n\n\t\t\t\n\t\t\t\tjpinmaryland said:\n\t\t\t\n\t\t\n\n\n\t\t\tMade bean dip with sage: cannellini beans, sage, cayenne, garlic, tomato paste, salt/pepper. \n\nWhat else can I do with this herb? Chicken I guess...\n\t\t\n\n\n \nIf you're troubled with ants, just sprinkle it along the baseboard or in the cupboard where they're coming in and they'll scurry away...it really works.", "loss": true, "prefix": "Jovin:" }, { "from": "human", "value": " Get out. Really? Will that work outside too do you suppose?", "loss": true, "prefix": "Alix:" }, { "from": "gpt", "value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tGet out. Really? Will that work outside too do you suppose?\n\t\t\n\n\n \nSAge and cloves work great inside..don't know about outside....because of the rain and such...but in the house, just sprinkle some down..I did the other day at my daughter's and those little bums just hightailed it back on out of there.", "loss": true, "prefix": "Jovin:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Where do you store produce?", "loss": false, "prefix": null }, { "from": "human", "value": " The thread on potato and onion storage got me wondering about other produce.\n\nI keep tomatoes, garlic, potatoes (sweet & white ... or shades of), onions, shallots, and bananas at room temp. Same with unripened fruit like pears and peaches ... then into the fridge. Ginger & galangal go into the freezer.\n\nHow 'bout you?", "loss": false, "prefix": "HanArt:" }, { "from": "gpt", "value": " Han,\n\nI keep garlic, tomatoes unripened fruit, potatoes,dry onions out, shallots, green onions, ripe fruit, except bananas, avocados in..Tomatoes out I know I'm forgetting something here, but, it's been a loooooong day...\nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "human", "value": " Tomatoes, onions, garlic under my microwave cart. It was too close to the heater so had to move the potatoes into a basket in my pantry (which is very cool and dry). Everything else goes into the fridge, short-term, although when I know I'll be eating some fruits within a day or two and like them at room temp, I'll put them in a basket on the sideboard or counter (some fruit -- apples, oranges, melon -- I prefer really cold. Others -- grapes, pears -- I prefer cool room temp. And they'll all get snacked on by husband if left on the counter where he can grab it on the run. If it's in the fridge, he's just as likely to grab something less healthy).", "loss": true, "prefix": "Claire:" }, { "from": "gpt", "value": " I generally keep my produce in the same places that my supermarket does. Onions, potatoes, garlic, tomatoes, peppers, fruits, etc. I keep out. Herbs, Lettuces, carrots, roots, leafy greens, etc. I keep in the fridge.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " I'm like GB - if the produce section of the store keeps it cool, I do too in the refridgerator. If not, it just goes into a well ventilated \"cool and dark\" area in my pantry.", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " i chill green beans, zucchini, cukes, mushrooms, etc., but fruit and tomatoes, lemons, and limes i store in the fruit bowl. if the tomato gets really ripe i chill it.\npotatoes, onions, and shallots get stored in a da+rk cupboard, and garlic does, too.", "loss": true, "prefix": "luvs:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: do wedding cake bakers make alot of money?", "loss": false, "prefix": null }, { "from": "human", "value": " just wondering. since i only like baking and cooking as a hobby, i dont know about persuing a career in it.", "loss": false, "prefix": "blah:" }, { "from": "gpt", "value": " They certainly appear to do so here in the UK!\n\nThe mother of one of the girls in my daughter's class made special occasion cakes, weddings, birthdays etc - and she drives a Merc, if that's any guide?", "loss": true, "prefix": "Ishbel:" }, { "from": "human", "value": " If you count your time involved, then it's about average. What most folks don't realize is that it takes hours on hours of work to make and decorate a wedding cake. But yes, it can be a very lucrative business!", "loss": true, "prefix": "marmalady:" }, { "from": "gpt", "value": " I would have to agree once you get known for doing it, Yes you get paid well, But don't think that will happen right away.", "loss": true, "prefix": "Maidrite:" }, { "from": "human", "value": " You can make some money if you are baking cakes for the rich and famous.", "loss": true, "prefix": "kleenex:" }, { "from": "gpt", "value": " My daughter is having a very small wedding (50-65) and just ordered her cake for that number of people. $155.", "loss": true, "prefix": "norgeskog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: eggs ice cream", "loss": false, "prefix": null }, { "from": "human", "value": " i just got an ice cream maker and looked up some recipes... well some of them need eggs but theres the salmonella issue... anyone know what i can do to lessen the chance? does anyone make homemade ice cream with eggs? i know i can use subtitutes but id rather use eggs.", "loss": false, "prefix": "blah:" }, { "from": "gpt", "value": " Make your ice cream mix (eggs, cream, milk, sugar, etc.) in a saucepan. Heat it slowly, stirring constantly, to a temperature of 175F and keep it at that temperature for 5 minutes. Chill it overnight.\n\nThis should take care of the salmonella and improve the texture of the finished product. \n\nI use the same process to make ice cream with no eggs. The key is to have everything very cold and mix it just until it's done.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " blah said:\n\t\t\t\n\t\t\n\n\n\t\t\ti just got an ice cream maker and looked up some recipes... well some of them need eggs but theres the salmonella issue... a\n\t\t\n\n\n\nIce cream is your basic custard sauces that is...frozen. We don't need to go to the many, many custard variations there are but basically it is made the same...just the ratios are different.\n\nThe main ingredients are egg yolks, sugar, milk, cream. Change the ratios, and you get something different. (Oh, vanilla too) \n\nBasically, for ice cream, you cream the yolks and sugar, temper with wam liquid so it doesn't curdle(in this case, cream+milk), put the tempered eggs back in the liquid, and heat till it coats the back of a spoon. Remove, strain, chill rapidly in ice bath, and put in ice cream maker. Wait, then enjoy!", "loss": true, "prefix": "eric:" }, { "from": "gpt", "value": " We use Pasteurized Eggs when we have concerns about uncooked eggs.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " There are some great ice cream recipes here! I hope this helps some. http://www.discusscooking.com/forums/showthread.php?t=6058&highlight=Butter+Pecan+Cream", "loss": true, "prefix": "crewsk:" }, { "from": "gpt", "value": " ah i see, thanks. also i looked for pastuerized eggs and couldnt find any.", "loss": true, "prefix": "blah:" }, { "from": "human", "value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tMake your ice cream mix (eggs, cream, milk, sugar, etc.) in a saucepan. Heat it slowly, stirring constantly, to a temperature of 175F and keep it at that temperature for 5 minutes. Chill it overnight.\n\nThis should take care of the salmonella and improve the texture of the finished product. \n\nI use the same process to make ice cream with no eggs. The key is to have everything very cold and mix it just until it's done.\n\t\t\n\n\n \nyou mean put it in the ice cream maker then chill over night right? not chill then put in icm?", "loss": true, "prefix": "blah:" }, { "from": "gpt", "value": " Blah, where are you located?\n\nDavidson is the brand name of these eggs.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " blah said:\n\t\t\t\n\t\t\n\n\n\t\t\tyou mean put it in the ice cream maker then chill over night right? not chill then put in icm?\n\t\t\n\n\n \nI chill (in the coldest part of the refrigerator) the ice cream mix overnight in an appropriate container such as rubbermaid or tupperware. Then, I pour it into the chilled ice cream maker container to make the ice cream.\n\nMy ice cream maker is of the type where you freeze the container overnight, there's a liquid in the container walls that freezes.\n\nThe point is that the colder everything is, the less churning will be needed to reach the proper consistency. Too much churning can turn the cream in the mix to butter, giving your ice cream a greasy mouth feel.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I cheat and rather than put it in the fridge overnight, I cool the custard down this way..... make the custard on the stove in a metal saucepan, transfer the custard mix to a cold glass bowl. Stand the bowl in a sink of icy cold water, leave for an hour, then chill in the ice cream maker.\n\nI have used raw eggs in ice cream, but don't do it this way anymore, I find the custard mixture gives a superior result, and you don't have the worries about raw eggs. I have never seen pasteurised eggs in England. maybe I haven't looked in the right places!!! I tend to use only locally raised free range eggs.", "loss": true, "prefix": "kyles:" }, { "from": "human", "value": " kyles said:\n\t\t\t\n\t\t\n\n\n\t\t\ttransfer the custard mix to a cold glass bowl. Stand the bowl in a sink of icy cold water, leave for an hour, then chill in the ice cream maker.\n\t\t\n\n\n\nKyles,\nThat is NOT cheating. That is the proper method taught in every culinary school. Cook egg mixture, chill, put in ICM. One of the most important thing in the kitchen is an ice maker.", "loss": true, "prefix": "eric:" }, { "from": "gpt", "value": " oh i get it. i cant went to put it to work. i have to wait till the vanilla beans get here :/ hopefully tomorrow\n\n\n\n\n\n\t\t\t\n\t\t\t\tRainee said:\n\t\t\t\n\t\t\n\n\n\t\t\tBlah, where are you located?\n\nDavidson is the brand name of these eggs.\n\t\t\n\n\n \neast brunswick nj.", "loss": true, "prefix": "blah:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: vanilla extract", "loss": false, "prefix": null }, { "from": "human", "value": " anyone know how to make it? and how to store vanilla beans?", "loss": false, "prefix": "blah:" }, { "from": "gpt", "value": " Stuff tons of vanilla beans into a bottle full of vodka and store it in a cool dry place for weeks.\n\nBTW, add some sugar, water and instant coffee and you'll get kahlua.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " blah said:\n\t\t\t\n\t\t\n\n\n\t\t\tanyone know how to make it? and how to store vanilla beans?\n\t\t\n\n\n\nThe extract? That'll probably cost a heck of a lot.\n\nStore vanilla in a covered container. Never had a problem with that. Put some in you sugar and you'll have nice vanilla flavor in your coffee.\n\nBTW, vanilla has surpassed saffron as the most expensive spice sometime early last year.\n\n1. vanilla\n2. saffron\n3. cardamon\n\nI not 100% sure if cardamon is #3...does anyone know?\n\nSince you have beans...you are going to use 'em in that ice cream maker right?", "loss": true, "prefix": "eric:" }, { "from": "gpt", "value": " I've made kahlua a few times, will have to try the vanilla extract myself.", "loss": true, "prefix": "LeeAnn:" }, { "from": "human", "value": " vanilla extract is made by using vodka??\n\n\n\n\t\t\t\n\t\t\t\teric said:\n\t\t\t\n\t\t\n\n\n\t\t\tThe extract? That'll probably cost a heck of a lot.\n\nSince you have beans...you are going to use 'em in that ice cream maker right? \n\n\n\n\nyep its pretty mucht the only reason i bought the beans. and i bought the beans through ebay so i got like 12 for $10 or something like that.", "loss": true, "prefix": "blah:" }, { "from": "gpt", "value": " blah said:\n\t\t\t\n\t\t\n\n\n\t\t\tand i bought the beans through ebay so i got like 12 for $10 or something like that.\n\t\t\n\n\n\nVanilla on ebay! I never thought of that!", "loss": true, "prefix": "eric:" }, { "from": "human", "value": " eric said:\n\t\t\t\n\t\t\n\n\n\t\t\tVanilla on ebay! I never thought of that!\n\t\t\n\n\n \nyeah ebay has everything! (except ammunition)", "loss": true, "prefix": "blah:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: help with traveling side dishes", "loss": false, "prefix": null }, { "from": "human", "value": " I'm helping to bring meals to a family who can't do cooking right now. When I did this another time I had trouble thinking of side dishes that re-heated well the next day so I usually ended up sending a fresh tossed salad. I have no problem with the main meal, just the sides. Any suggestions?", "loss": false, "prefix": "chesterchippy:" }, { "from": "gpt", "value": " Here is one of my favorite side dishes. It reheats well and is easy to make. Because I like more crunch I double the French fried onions. \n\nSwiss Vegetable Medley \n\n16 oz. frozen broccoli and cauliflower combo -- thawed and drained \n1 can 10 3/4 oz) condensed cream of mushroom soup \n1 cup shredded swiss cheese \n1/3 cup sour cream \n1/4 teaspoon black pepper \n1 can (2.8 oz.) Durkee French Fried Onions \n\nCombine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can Durkee French Fried Onions. Pour into a 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " How about stuffed baked potatoes, green bean casserole, macaroni and cheese, garlic bread or garlic and cheese bread sticks (wrap them in foil to reheat).", "loss": true, "prefix": "amber:" }, { "from": "gpt", "value": " How about a potato casserole, either with sweet or white taters?\n\nOr a pasta salad. Make one with salami, cheese, olives and stuff you would make for an antipasto, it tastes great and has a long shelf life. They only have to toss in a bowl and serve.\n\nA side of baked ziti with a lot of cheese and sauce. It can be turned into a main dish the next day by just nuking.\n\nOr a hearty soup, it can be the first course the first day, and the main course the next.\n\nAs born again Southerners (we both grew up in NYC) would suggest fried okra, stewed tomatoes with/out okra (we love that stuff), a corn casserole, peas with pearl onions in a cream sauce, spinach in cream sauce with a bit of nutmeg, or cook some string beans in a stock with a ham hock.\n\nHope this helps.\n\nAnd God bless you.", "loss": true, "prefix": "auntdot:" }, { "from": "human", "value": " Great help. I'll be printing all this. Thanks.", "loss": true, "prefix": "chesterchippy:" }, { "from": "gpt", "value": " I have a recipe for baked corn if you are interested.", "loss": true, "prefix": "purrfectlydevine:" }, { "from": "human", "value": " I'm interested in anything I can prepare for my family in the evening that can then be delivered to people the next day and can be microwaved with the rest of their meal. Thanks.", "loss": true, "prefix": "chesterchippy:" }, { "from": "gpt", "value": " Baked Corn\n\nSpray a 1 qt. casserole.\n\nCombine:\n15 oz. can of cream-style corn\n1/2 cup milk\n3 Tbs. melted butter\n\nThoroughly blend in:\n1 cup bread crumbs\n3 Tbs. chopped onion\n3 Tbs. chopped green pepper (optional, we leave it out)\n2 Tbs. brown sugar\n1 tsp. salt (I use less)\n1/4 tsp. pepper\n\nDot with butter. Bake in prepared dish at 350 degrees for 30 minutes or until brown. If you double or triple do not double or triple the salt. If you do it will be way too salty. (Voice of experience speaking) This is an old recipe from the days when people ate lots more salt. Freezes and reheats beautifully.", "loss": true, "prefix": "purrfectlydevine:" }, { "from": "human", "value": " Sounds yummy. Thanks.", "loss": true, "prefix": "chesterchippy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Help finding Kids Thread", "loss": false, "prefix": null }, { "from": "human", "value": " Can anyone help me. There have been a few threads on food for kids and I can't seem to find them. I am making a cookbook for a friend who has 6 kids and I would like to share some of the recipes with her. Thanks.", "loss": false, "prefix": "abjcooking:" }, { "from": "gpt", "value": " Is this the one abj? http://www.discusscooking.com/forums/archive/index.php/t-5362.html", "loss": true, "prefix": "crewsk:" }, { "from": "human", "value": " I also found this one. http://www.discusscooking.com/forums/archive/index.php/t-1752.html", "loss": true, "prefix": "crewsk:" }, { "from": "gpt", "value": " Sounds like a good forum page.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Thanks Crewsk, that was it.", "loss": true, "prefix": "abjcooking:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Sweets?", "loss": false, "prefix": null }, { "from": "human", "value": " Does any one have any good ideas for candy and petitfors. many thanx inadvance ,COOKKINGONGAS", "loss": false, "prefix": "COOKINGONGAS:" }, { "from": "gpt", "value": " COOKINGONGAS said:\n\t\t\t\n\t\t\n\n\n\t\t\tDoes any one have any good ideas for candy and petitfors. many thanx inadvance ,COOKKINGONGAS\n\n\n\n \nYou might get more ideas from people if you check in the desserts forum, there is a subcategory for candy. Not sure what type of candy your looking for but I've made peanutbutter cups before", "loss": true, "prefix": "amber:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How to fry an egg on an XP.....", "loss": false, "prefix": null }, { "from": "human", "value": " http://www.phys.ncku.edu.tw/~htsu/humor/fry_egg.html\n\nIt takes longer than your stove, but you can still do it.\n\nBon Appetite", "loss": false, "prefix": "kleenex:" }, { "from": "gpt", "value": " I think someone has too much time on their hands.........", "loss": true, "prefix": "Dove:" }, { "from": "human", "value": " If that's what bright young minds are encouraged to discover then I don't regret skipping college at all. I blew my 20 Gs in the Caribbean and I bet I had a much better time than XP Egg Frying Boy did!", "loss": true, "prefix": "DampCharcoal:" }, { "from": "gpt", "value": " Seems a strange way to prove that our processers aren't 100% efficent but no worse than the idiot news guys that every summer have to show that a hot sidewalk or driveway will also \"cook\" an egg.\n\n\nBtw DC, 20 Gs will buy you a semester in college now. To think I went to school on $205 per month GI Bill, guess that dates me.", "loss": true, "prefix": "Robt:" }, { "from": "human", "value": " Robt, at the rate that public Ohio universities and colleges jack their tuitions up, I probably could have paid 2 hundo per quarter about ten years ago. Now it runs about 6G a quarter and I'd have to take REQUIRED BS courses like \"Social Diversity 101\" and the like. Pardon me, but if I pay for my own education, I'd like to learn my discipline, thank you very much. I won't waste my time and money learning what others would like to \"teach\". Wow! I sure went on a rant, didn't I?", "loss": true, "prefix": "DampCharcoal:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Garlic Juice", "loss": false, "prefix": null }, { "from": "human", "value": " Has anyone ever tried garlic juice? My sister gave me some & I loved it! It was so easy to add garlic to recipes - even last minute.\n\nhttp://www.garlicvalleyfarms.com/", "loss": false, "prefix": "jkath:" }, { "from": "gpt", "value": " never tried it but i would love to cause i hate chopping garlic lol.", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " it is soooooooo easy! \n \nMiddie - go to the virtual cafe - we miss you!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " My mom used to use it all the time (onion juice too). I almost forgot about that. It was a quick and easy way to add a little flavor to something.\n\n Barbara", "loss": true, "prefix": "Barbara L:" }, { "from": "human", "value": " Never heard of garlic or onion juice. Where do you find it?", "loss": true, "prefix": "lyndalou:" }, { "from": "gpt", "value": " lol jkath i'll stop in. just seems when i'm there nobody's there sigh", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " Lyndalou,\n\nCheck the spice aisle. They used to come in little onion and garlic shaped bottles. I haven't seen them in awhile, but I haven't really looked.\n\n Barbara", "loss": true, "prefix": "Barbara L:" }, { "from": "gpt", "value": " Is garlic juice really as good as advertised? I bought one of those little jars of minced garlic and it tasted terrible. I'm a little gun shy when it comes to alternative garlic products. I'd rather stick to the real stuff.", "loss": true, "prefix": "DampCharcoal:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: ISO recipe with lemon-lime drink?", "loss": false, "prefix": null }, { "from": "human", "value": " A few days ago there was a recipe that called for a lemon/lime soda. Just a generic listing for lemon/lime drink. I cant recall if it was in fish, or sauces or what. I dont think it's in the ceviche thread.\n\n\nAgggh! Help this is driving me mad...", "loss": false, "prefix": "jpinmaryland:" }, { "from": "gpt", "value": " I did a search and found two. The first is Lemon-Lime Flank Steak: http://www.discusscooking.com/forums/showthread.php?t=8791&highlight=lemon-lime+soda\n\nThe second was for Olive -Stuffed Meatballs with Yogurt Sauce.\nhttp://www.discusscooking.com/forums/showthread.php?t=8165&highlight=lemon-lime+soda\n\nHope one of these is what you were thinking of!", "loss": true, "prefix": "PA Baker:" }, { "from": "human", "value": " thank you, it was the olive stuffed meatballs that was what I was thinking of. It sounds interesting..", "loss": true, "prefix": "jpinmaryland:" }, { "from": "gpt", "value": " jp,\nLet us know if you like the meatballs. They do look interesting.", "loss": true, "prefix": "lyndalou:" }, { "from": "human", "value": " I do like them, we all liked them. I posted comments for the dish back in that thread. Just click on the link above to olive stuffed meatballs...", "loss": true, "prefix": "jpinmaryland:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Bone Marrow?????", "loss": false, "prefix": null }, { "from": "human", "value": " I just found out that bone marrow exists on menues. What on earth is this? I have only heard of it being in the bones and it's what makes good stocks, but I've never heard of it as an ordering option. Has anyone ever had this?\n\nSorry I didn't even know which thread to put it in.", "loss": false, "prefix": "abjcooking:" }, { "from": "gpt", "value": " i had it in an eastern european restaurant once, spread on toast. it was served along with salted pork fat cubes called salo, and some ice cold vodka. they both were delicious, so long as your heart didn't stop from clogged arteries.\n\nin italian food, the long thin spoon they put on your place setting when you order osso bucco is for scooping out the marrow, considered the best part of the dish.", "loss": true, "prefix": "buckytom:" }, { "from": "human", "value": " It's very good. It has a texture and richness similar to foie gras.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " What form is it served in? Is it a spread of some sort?", "loss": true, "prefix": "abjcooking:" }, { "from": "human", "value": " yup, it was in a ramekin, served like butter, with pumpernickel and rye toasts. the salo was small white cubes, served on a toothpick.\n\nwhen i was a kid, my mom saved the marrow from large bone-in roasts, sprinkled it with salt, and we ate it the next day with breakfast.", "loss": true, "prefix": "buckytom:" }, { "from": "gpt", "value": " Interesting! Well, if I ever see it served at a restaurant I won't feel as uneducated now. Thanks for explaining.", "loss": true, "prefix": "abjcooking:" }, { "from": "human", "value": " My grandma always eats the marrow from roast bones. She has done this for as long as I can remember.", "loss": true, "prefix": "crewsk:" }, { "from": "gpt", "value": " i've roasted bones and had the marrow on toast cause i read about it in an anthony bourdain book. it was delicious.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " Growing up it was always a treat to suck the marrow out of bones.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " It's popular in France to eat marrow bones in stews and to suck the marrow out of the bones.\n\ni've also had marrowbone as a kind of pate on toast in restaurants in Belgium and France.", "loss": true, "prefix": "Ishbel:" }, { "from": "human", "value": " My dad taught us to only use the very white marrow..He would scoop it out, and take french bread, rub the pan the meat was cooked in to get the juices, then spread the marrow like butter, a sprinkle of salt if needed...Yummy \n\nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "gpt", "value": " I remember scooping the marrow out of the bones on a t-bone when we were little - it was by far my favorite part of the steak!", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How to grill 2\" Thick steaks", "loss": false, "prefix": null }, { "from": "human", "value": " i have grilled leg of lamb many times but never two inch thick $18lb steaks.\n\nany advice on how to grill them over charcoal without ruining them?\n\ni want to be able to grill them without overcooking the outer and undercooking the inner or simply overcooking the whole thing.\n\nthanks.", "loss": false, "prefix": "tzz:" }, { "from": "gpt", "value": " Do you want to cook them rare, medium-rare, or what? - that will help with cooking times.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " A two inch thick steak is a ROAST!", "loss": true, "prefix": "Caine:" }, { "from": "gpt", "value": " lmao Caine!\n\nAbout 2 hours before grilling the steaks take out of refrigerator and let come to room temperature. About 45 minutes before grilling start your charcoals. Whether charcoal or gas you want to heat your grill to about 600° F - 700° F. It is important to trim the steaks properly so there are no flare-ups. Flare-ups will interfere with the searing process.\n\nPlace steaks on grill - the grill will grab the steaks during the carmelization process. After a minute or so test to see if the steaks release from the grill, if not wait a couple seconds more. Once the steaks release then turn them over. Depending on the thickness you may turn them over several times while cooking. You might want to place the cover on for about a minute or two if you like your steaks more on the medium side. Remember the steaks will continue too cook once removed so err on the underdone side. Wait patiently to test your steak, do not cut into it right away or all the juices will run out. \n\nIt still would help to know how you like your steaks.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " One of Mario's old school recipes which uses a thick-cut steak. This is back when the Food Network was actually good.\n\nT-bone Fiorentina with Sauteed Spinach and Olive Oil\nRecipe courtesy Mario Batali \n\nIngredients\n1 T-bone steak, at least 3 inches thick (3 to 3 1/2 pounds) \n1 tablespoon chopped fresh rosemary leaves \n1 tablespoon chopped fresh sage leaves \n1 tablespoon fresh thyme leaves \n2 tablespoons freshly ground black pepper \n2 tablespoons kosher salt \n1 cup, plus 2 tablespoons best-quality extra virgin olive oil \n6 garlic cloves, thinly sliced \n4 pounds spinach, washed, spun dry, stems removed \n1 lemon, juiced \nSalt and pepper\n\nDirections\nPrepare a charcoal fire or preheat the grill to medium-high heat. \nPat the steak dry. In a small bowl, combine the rosemary, sage, thyme, black pepper, and kosher salt until well blended. \nCoat the entire steak with the spice mix and brush with 2 tablespoons of the olive oil. Place on the grill and cook \nuntil well-charred, about 12 minutes on the first side and about 9 minutes on the second side. Let stand 5 minutes. \nMeanwhile, in a 12 to 14-inch saute pan, heat 1/4 cup olive oil until smoking. Add the garlic and cook until light \nbrown, 3 to 4 minutes. Add the spinach and stir quickly, cooking just until wilted. Remove from the heat, add the lemon \njuice and salt and pepper, and set aside. \nCarve the fillet and strip steaks off the bone and slice. Divide the spinach and steak among 4 plates, giving each some \nof the fillet, and drizzle each serving with a few tablespoons of the remaining olive oil.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " Caine said:\n\t\t\t\n\t\t\n\n\n\t\t\tA two inch thick steak is a ROAST!\n\t\t\n\n\n\nNo way man, this is a big steak.\n\nA roast would be lot thicker than that.\n\nYou can buy at Allenbrothers.com six 14oz 2.5 inches thick complete trim USDA PRIME Filet Mignon's for a the small sum of 269.95\n\nOR.....\n\nFour 20 oz. 2\" thick USDA PRIME Sirloin Strip Steaks for the small price of 179.95", "loss": true, "prefix": "kleenex:" }, { "from": "human", "value": " kleenex said:\n\t\t\t\n\t\t\n\n\n\t\t\tNo way man, this is a big steak.\n\nA roast would be lot thicker than that.\n\nYou can buy at Allenbrothers.com six 14oz 2.5 inches thick complete trim USDA PRIME Filet Mignon's for a the small sum of 269.95\n\nOR.....\n\nFour 20 oz. 2\" thick USDA PRIME Sirloin Strip Steaks for the small price of 179.95\n\t\t\n\n\n\nI think Caine meant it in a sarcastic way. (where is that winking smilie when you need him?????_", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " Humm .... I've got 4 chuck roasts in the freezer ... they are all about 2-inches thick.", "loss": true, "prefix": "Michael in FtW:" }, { "from": "human", "value": " Thank you Thank you\n\n\ndesires: MR, Med, MW\n\nit's a range!\n\ntzz", "loss": true, "prefix": "tzz:" }, { "from": "gpt", "value": " For accurate meat cooking, your best bet is a meat thermometer. I prefer the instant read type. They are available in analog and digital styles for around $10.\n\nUsing a meat thermometer, shoot for these temps for the different levels of \"doneness\".\n\n127 degrees F Rare\n135 and 140 F Medium Rare, \n141 to 145 F Medium\n146 to 150 for Medium Well, \n160 and above Well Done.\n Take the steaks off the grill about 5 F before you reach these temps as the temperature will continue to rise. Cover them with foil and let them rest for 5 minutes before serving.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tHumm .... I've got 4 chuck roasts in the freezer ... they are all about 2-inches thick.\n\t\t\n\n\n\n\nA Roast and a steak are two very different pieces of meat I think.", "loss": true, "prefix": "kleenex:" }, { "from": "gpt", "value": " I love to interpret \n\nHe means that a roast can ALSO be 2\" thick, it doesn't necessarily have to be thicker.\n\n.....how am I doing?\n\npoor tzz - he/she still doesn't know how long to cook the steak! lol\n\ntzz - if you sear it on both sides then close the lid it should take about 6 minutes or so. Just be sure and let it rest then check for doneness. That's a guess but it's a starting point that won't cause overcooking.", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How to make pasty dough?", "loss": false, "prefix": null }, { "from": "human", "value": " Hi All,\n\nI'm new in here and cooking. And I really wan to know how to make pasty dough. I don't know if anyone tastes chicken pasty from Gregg or Cornwall. I still remember the taste of \"chicken pasty\" and I have tried many times to make correct one. It was good for fillings but dough was not good.\nWhat are the main ingredients for dough. Some people say \"flour, butter and salt\" and water. And others say without a butter is OK. \n\nCan you help me plz?", "loss": false, "prefix": "msalper:" }, { "from": "gpt", "value": " Welcome to DC, Msalper!! Someone will be here to help you very soon!!", "loss": true, "prefix": "texasgirl:" }, { "from": "human", "value": " Welcome to DC msalper! =)\n\nI recently bought this fantastic recipe book, Once Upon a Tart ..., written by Frank Mentesana & Jerome Audureau with Carolynn Carreno. It's a great read as well as a great source of pastry ideas. \n\nThey devote a whole chapter to the dough making process, which is why I picked it up in the first place. I am baking challanged & paranoid of dough in particular. =P (I can \"cook\" like mad though!) They go into great detail about why it's best to use a smidge of semolina flour and why it's important to use both butter and a small bit of solid vegetable shortening. \n\n\nSavory Tart Crust:\n2 1/2 c unbleached all-purpose flour\n3 T semolina flour\n1 t salt\n12 T (1 1/2 sticks) cold unsalted butter, cubed\n3 T cold solid vegetable shortening\nA glass of ice water\n\n\nPosition the oven racks so that one is in the center and preheat oven to 400 degrees F\nPut the flours and salt in the bolw of a food processor fitted with a metal blade and pulse a couple times just to integrate the flours and salt.\nAdd the butter and shortening all at once and pulse quite a few times, until the mixture forms little balls, like moist crumbs, and no chunks of butter or shortening remain. You have to pulse, not run, the food processor. The worst thing that can happen at this stage of the crust-making game is for the flours and fats to come together in a paste. (If you don't have a fp, just use a fork or pastry tool to cut the fats into the flour).\nRemove the blade from the food processor and dump the dough crumbs into a big bowl. Fill a tablespoon with ice water and sprinkle it over the surface of the dough. Repeat with 3 more tablespoonsful.\nUse your hands or a wooden spoon to bring the dough together intoa ball, adding more water if needed, 1 tablespoon at a time. The dough should be just past crumbly, but holding together. You don't want it to be so wet that it sticks together or turns white in color.\nCut the dough in half, and wrap each half in plastic wrap. Press each half with the palm of your hand to form a disk. Refrigerate at least 30 minutes before rolling out.\nRoll out 1 disk of dough to 1/4 inch thick. Fit it into your tart pan and chill for 30 minutes. Then use the tines of a fork to prick holes over the bottom of the tart. Line the dough with parchment paper or aluminum foil, wiegh down with pie weights or dried beans.\nPlace the tart shell on the center rack in the oven, and bake for 10 minutes. Remove the paper and weights from the pan. Return it to the oven, and bake until the crust is golden brown and toasted all over, 5-10 minutes more for a par-baked tart shell. For a fully baked tart shell, bake for another 15 minutes at 400 degrees F or until it's golden brown all over. Remove the tart shell from the oven and set it on a wire rack to cool.\nwhew! Ok, I have tried doing this once. =) The flavor of the tart crust was super but I still had issues with the rolling out process. But that is just something that I'll get better with in time, I know it! Maybe that's what I should do this afternoon ...\n\n\nZ", "loss": true, "prefix": "Zereh:" }, { "from": "gpt", "value": " I just make a regular pie dough for my pasties. Works for knish too.", "loss": true, "prefix": "Shunka:" }, { "from": "human", "value": " Many Thanks Texasgirl and Zereh for your answers...)\n\nI made a dough close to your recipe, but I'm still trying to find a way for a good taste. Because my dough taste is not good at all. I have read a dough recipes from different web site. \nSome of them tells about yeast pasty dough. And you told about tart dough. I'm still confusing and unfortunately I can't remember what it (chicken pasty dough) looked like. (", "loss": true, "prefix": "msalper:" }, { "from": "gpt", "value": " I saw several recipes online for cornish pasties, but you probably want a recipe that has been tried by others on here. Perhaps Ishbel can help, she is a member on here and from the UK. There are probably others on here with great recipes as well.", "loss": true, "prefix": "amber:" }, { "from": "human", "value": " This is the Cornish pasty recipe that I use - it's as close to the ones made by my friend in Mevagissey as any pasty recipe I've tried.\n\nhttp://www.cornishlight.co.uk/cornish-pasty.htm\n\nBTW - Gregg's is a chain bakery - ie it has branches all over the United Kingdom - from Cornwall in the west to the highlands of Scotland. I think their stuff is mass produced and not too good!\n\nIf you get back to Cornwall, try to find a branch of the Cornish bakers called Blewett's - much more like home made. BUT, the best way to buy them is to find a Womens Institute Friday market (usually held in WI halls or schools) and then you can guarantee that the pasties will have been made by local housewives and will taste GREAT.", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " Thank you very much Ishbel. But I'm not in England, in here Turkey. \nSo this is very difficult to taste it. Your recipe is what I already made, and fault for me. But I think it could be my mistake to choose wrong butter. \nAre you sure that Greggs uses this kind of pasty dough? I mean flour, butter, salt and water. Or can it be yeast pasty dough? I'm sorry for these questions... \nMany Thanks Again", "loss": true, "prefix": "msalper:" }, { "from": "human", "value": " I have no idea what type of dough Gregg's use, Msalper, sorry.\n\nI don't think it could be a yeast dough as it is a pastry, not a bread-type dough.\n\nAs I've said, Gregg's are a massive chain - they are high volume, cheaper products than some of the better bakery chains. \n\nI'm sorry I've never known a pasty to be made with a bread-like dough - but maybe Gregg's has decided on a non-traditional method?\n\nThe pastry can be made with butter or with butter AND some lard - maybe that's the difference?", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " Freezer Piecrust\n\nThis recipe was given to me by my ex-husband's aunt. It's most tender and flakey I've ever eaten, and wonderfully convenient.\n\nAunt Dorothy's Freezer Pie Crust\n\n3-1/2 cups water\nsmall hand of salt\n1/3 cup sugar\n5 lb flour\n3 lb butter flavor Crisco\n\nMix flour, sugar and salt. Cut in shortening. Mix in water. The dough will seem kinda gooey, but don't worry.Roll in 24 balls and wrap each with seran wrap. Freeze in large ziplock bags. Thaw one ball for each crust needed, (about 1 hour).\nRoll out on floured pastry cloth and proceed as usual.\n\nYou can re-freeze them if you change your mind, or put in the fridge for later. They will last indefinately in the freezer.", "loss": true, "prefix": "Constance:" }, { "from": "human", "value": " I come from an area of the U.S. where Cornish and Finnish settlers came and stayed. They brought with them a dish called Pastie. I would think this is the same as your pasty. \n\nMy mother made these for us and used a standard pie crust recipe. I altered her recipe by substituting soup base for the salt. So I can tailor the flavor of my crust by changing the soup base. For a filling that contains chicken for instance, I use chicken soup base rather than salt in the dough mixture. I might also add herbs such as Sage of Thyme to the flour before mixing. For a traditional pastie, we use very course grind lean beef, onion, potato, rutabega, fresh garlic, and sometimes carrot, seasoned with salt and pepper, and wrapped in a flavored pie crust. All ingredients are pre-cooked before placing in the crust. The pastie is then baked until cooked through and golden brown.\n\nHope this helps make your pasty more flavoful. Do not use a yeast crust.\n\nSeeeeeya; Goodweed of the North", "loss": true, "prefix": "Chief Longwind Of The North:" }, { "from": "gpt", "value": " I thank every one of you...\nI will try again to make pasty dough by your instructions.\nAnd also I found web sites tells what I want to make... I linked them below... I can understand now, because of their apperance, I used wrong butter or oil... In every recipe, butter is different than I used. Lard or vegetable. I use our traditional butter that made from cow milk. \n\nNow I'm searching for a best vegetable fat I can use. \n\nMaybe it can be a idea for you what kind of dough that I try to make is in the link below. \n\nhttp://www.westcornwallpasty.co.uk/\nFrom here, click the galery and you will see...\nhttp://www.cornish-links.co.uk/pasty.htm#recipe\nThis is the one that I want...", "loss": true, "prefix": "msalper:" }, { "from": "human", "value": " In place of lard, the veg alternative in the UK can be bought under the trade names of Trex or Spry. Haven't bought either of them for many years, though", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " Do you know the ingredients of them. What kind of vegetable? So Maybe I can choose closest one in here our market.", "loss": true, "prefix": "msalper:" }, { "from": "human", "value": " I think Spry and Trex are types of solid vegetable oil which Americans call 'shortening'? BUT, don't quote me on it. They are very white coloured blocks of solid, but quite soft, fats.", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " Welcome to the site, msalper! Here is a recipe that is at least 3 generations old in my family. The original recipe is as typed and my grandma's changes/additions are in parenthesis:\n\nPasties\n\nFilling\n1 lb cubed beef (approx.)\n1 lb cubed pork (approx)\n1 carrot diced (optional)\n3 medium onion, diced (4)\n4 medium potatoes, diced (6)\n3 tsp salt\n1 tsp pepper\n6 Tbsp cold water (optional)\n2 Tbsp melted butter (pat margarine)\n\n\nCrust\n3 c flour (4 c)\n1 c shortening (1 ¼ c lard)\n1 tsp salt\n½ c cold water (add slowly—may not need full ½ c)\n\n\nMix filling well in large bowl. Divide into 6 equal parts. Mix crust like piecrust dough. Divide into 6 equal parts. Roll out to size of a 9” dinner plate. Put filling on ½ and pull other half over filling. Seal. Make 3 slashes in the top. Bake at 425F for 15 minutes. Then reduce heat to 375F for 45 minutes.\n\n\n(Make sure shortening/lard are at room temperature. Put an additional pat of butter on top of the filling.)", "loss": true, "prefix": "PA Baker:" }, { "from": "human", "value": " Hi all,\n\nThank you for your replies. They were very usefull. Yesterdey I made my last try about pasty. And...........it was successful \nPasty Dough\n3 C. flour (all purpose)\n1 C. butter (It was vegetable margarin)\n1 tea sp. salt\n1 C. water\nFillings\n750-800 gr. Sliced chicken (After boiling)\n1 tea sp. Wirchestshire Sauce\n1 tea sp. Salt\n1 tea sp. Black Pepper\n3 tb sp. Flour\n400-450 ml. Light Milk\n1 tb sp.Yogurt (I think you can use Sour Creme)\n125 gr. butter\n\n\nI mixed flour and salt. Then cut the cold margarin into flour very finely. I had to use my hands to make crust. Then I added water to give a form. And I put it in refr. for freeze. with plastic cup. \n\nI don't know how you make it but in here we prepare a sauce called \"besamel\":\nMelt the butter in a cup with low fire. Then add flour and stir well until it come together and after a minute it will look like crust. Then add milk(not cold) slowly and stir very well and quick. It will form like pudding and set a side.\nIn other small cup; mix salt, wirchestshire sauce and black pepper. Then mix it into \"besamel sauce\". Stir well.\nAdd chicken into that sauce.\n\nI'm sure you know other steps. \n\nNow I will try to make softer dough. It changes by amount of butter, flour. And I will add a milk instead of water. \n\nThank you again...", "loss": true, "prefix": "msalper:" }, { "from": "gpt", "value": " We call it a bechemal sauce too. Your recipe looks good!! I'm glad you were able to make it to your taste. For a softer crust, maybe try a little bit of cream cheese along with the butter when mixing it with the dry ingredients. That will give you a softer crust when baked.", "loss": true, "prefix": "Shunka:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: xanthan", "loss": false, "prefix": null }, { "from": "human", "value": " hello i would like to know if anyone has used xanthan and if so how many teaspoons to how many mls of water to make a syrup . thanks", "loss": false, "prefix": "kiwigirl:" }, { "from": "gpt", "value": " Hello and welcome to DC, kiwigirl.\n\nI've never used xanthan. What are you making?", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I just ran a seach on xantham gum. I remembered from college it was used as a stabilizer. My google search confirmed this. It helps maintain a certain viscosity in liquids, stabilizes it so the liquid doesn't break down, and helps to retard the growth of ice crystals in the freeze-thaw cycle.\n\nThat said, I haven't used xantham gum in anything. Although, that ice cream I made last night is kind of gritty. Maybe some xantham gum is just what I need?", "loss": true, "prefix": "AllenOK:" }, { "from": "gpt", "value": " thanks for that", "loss": true, "prefix": "kiwigirl:" }, { "from": "human", "value": " I have used xanthan gum for years as a stablizer in home-made ice cream and it is fabulous. I have also used it in sauces and it is excellent for stablizing sauces and gravies, even acidic fruit sauces. Its characteristics include maintaining products through the freeze and thaw process. It is effective in dough products such as pie crusts and similar type wraps as well as the sauced contents. I have used it in fruit pies and meat pies.\n\nI recommend that you use traditional starches as the basis for your thickening, including a small amount of xanthan gum to stablize and preserve the thickening. As you gain experience with it you might increase the quantity. It is considerably more expensive than traditional thickeners.\n\nAs to quantities, I have used as little as 1 tsp per 1/2 gal. fruit based ice cream, less in chocolate and vanilla ice creams. This is the most impressive place to use it, in my opinion. I routinely make home made ice cream that will remain frozen in my freezer for as long as it takes to eat it all, maintaining the same smooth, creamy consistency as the hour it was made. One particular chocolate recipe lasted nearly two weeks and retained the same silkiness you expect from the world's best high priced brands.\n\nBest of luck.", "loss": true, "prefix": "daddy-o:" }, { "from": "gpt", "value": " thanks daddy-o your information has helped me alot but there is one thing , can you taste it .", "loss": true, "prefix": "kiwigirl:" }, { "from": "human", "value": " Time for my question. Where can I purchase xantham gum?", "loss": true, "prefix": "AllenOK:" }, { "from": "gpt", "value": " Well, Allen, by mail order - go to http://www.google.com/search?biw=989&hl=en&q=xanthan+gum", "loss": true, "prefix": "Michael in FtW:" }, { "from": "human", "value": " There is no taste that I have been able to discern. I don't recall actually sticking my finger in it and tasting it, but it does not add a taste to food. I will note that it will 'cook' eggs, that is, if you beat whole eggs or egg yolks as you would to add to ice cream and you don't want to cook them to avoid the custard taste, adding xanthan gum to them for me has changed them in some way so as to remove the raw egg taste without applying heat. Disclaimer: if you don't know absolutely that your eggs are not contaminated with salmonella do not use them raw.\n\nI am fortunate to live in the vicinity of Bob's Red Mill https://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=431, and that is where I get mine. Their website offers an 8 oz. bag and that is quite enough for most people's needs. As I said before, very small quantities are sufficient.\n\nGood luck.", "loss": true, "prefix": "daddy-o:" }, { "from": "gpt", "value": " I used to use xanthan gum and yes it is virtually tasteless", "loss": true, "prefix": "culinarywayne:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: can you freeze sliced Black Forest Ham", "loss": false, "prefix": null }, { "from": "human", "value": " i bought more than i can use and the person who sliced it said you can't freeze it because it does not have preservatives.\n\ndoes that sound right?\n\nthanks.", "loss": false, "prefix": "tzz:" }, { "from": "gpt", "value": " is it cooked or raw? I think that might make a difference. If its cooked I think you can freeze it.", "loss": true, "prefix": "jpinmaryland:" }, { "from": "human", "value": " tzz said:\n\t\t\t\n\t\t\n\n\n\t\t\ti bought more than i can use and the person who sliced it said you can't freeze it because it does not have preservatives.\n\ndoes that sound right?\n\t\t\n\n\n \nNope - and the person who told you that obviously didn't know what they were talking about. A Black Forest ham is cured - it has a couple of \"added\" preservatives .... salt and smoke.\n\nBut, it doesn't need preservatives to freeze it ... otherwise you couldn't freeze fresh fish, shellfish, beef, chicken, lamb, ducks, turkey, vinison, bison, etc.", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " I buy a whole black forest ham, slice it myself, package it, and freeze half of it all the time. Once thawed, you can't tell the difference between the ham that had been frozen and the ham that hadn't.", "loss": true, "prefix": "Caine:" }, { "from": "human", "value": " thank you for your assistance. it's in the deep freeze.", "loss": true, "prefix": "tzz:" }, { "from": "gpt", "value": " Ham will be a bit drier and stronger flavored when thawed, but is still fine. If it's a smoky ham, it'll be smokier; if a salty one, it will be saltier. But I freeze it all the time, and lord knows my mom froze everything! As you thaw you'll get a little puddle of water; freezing draws out the natural water in just about anything you freeze. Pour it off (or dab with a paper towel) if you don't want the liquid (if you're making soup, well, toss it in).", "loss": true, "prefix": "Claire:" }, { "from": "human", "value": " This is where a FoodSaver comes in...I love mine. I bought a large pack of Pork Chops on sale at Costco yesterday and put two at a time im my Foodsaver bags, with drew all the air and they are in the freezer now. (vaccume packs)", "loss": true, "prefix": "Dove:" }, { "from": "gpt", "value": " Freeze it! Comes out fine. I put it in freezer bags, squeez as much of the air out as I can and it freezes fine", "loss": true, "prefix": "SpiceUmUp:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Planting Tomatoes In Hay Bales", "loss": false, "prefix": null }, { "from": "human", "value": " My grandma taught me how to do this & it's the only way I have ever planted tomatoes.\n\n\nTake a rectangular bale of hay & leave the strings around it, if you take them off it will fall apart & your tomato plants will fall out. Make 2 holes in the top of the hay & fill each hole with a good potting soil mix. Place a small tomato plant in each soil filled hole just like you would place them in the ground, making sure to fill in around plants with enough soil to cover roots. Water well & fertilize as necassary. As the plants grow, tie them up or place a tomato cage around each plant. Planting tomatoes this way reduces how often you have to water them & when the growing season is over, you just remove the tomato plants & place the hay in your compost pile or use it to protect plants for the winter.", "loss": false, "prefix": "crewsk:" }, { "from": "gpt", "value": " What a cool idea! I bet it looks pretty cool too. How deep of a hole do you make?", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " How many can you plant in a bale?\n\n\nThanks so much for posting this!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " I try to make my holes the same depth as the container that the plants came in. Does that make sense?\n\nI normally get 2 plants per bale. I tried 3 one year & it was a big mess.", "loss": true, "prefix": "crewsk:" }, { "from": "human", "value": " The containers I get mine in are usually only an inch or so deep. I am guessing yours are a bit deeper. Maybe 6 inches or so might do it? What do you think?", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Yeah, 6 inches sounds about right.", "loss": true, "prefix": "crewsk:" }, { "from": "human", "value": " Thanks Crewsk. I am going to try this next year", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " I hope it works for you GB! I had one tomato plant year before last that I didn't tie up or anything & it got huge. You couldn't even see the bale of hay the plant was so big. It produced some wonderful tomatoes also.", "loss": true, "prefix": "crewsk:" }, { "from": "human", "value": " wow crewsk what a neat idea ! i just brought my tomato plant back to life... got to see if i can find a bale of hay now", "loss": true, "prefix": "middie:" }, { "from": "gpt", "value": " I live in a condo. I'm lucky enough to have a cultivated area behind me so S. O. can plant some flowers along with veggies and herbs. \n\nWe are very rules and regulations bound here and the chairman of the Board of Trustees and I disagree on whether or not vegetable gardens are allowed. I say they are and plant tomatos, peppers, rosemary, thyme and basil. She doesn't complain because I'm also on the board (and because the property manager agrees with me).\n\nI can imagine what her reaction would be if I bought a bunch of hay bales and stuck my tomato plants in them! She'd probably go into cardiac arrest or have a stroke!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Crewsk, I'm buying my bales this week! I can't wait to get started!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " Thank you so much for those directions! I have heard of doing this, and been curious as to just exactly how it was done.", "loss": true, "prefix": "Constance:" }, { "from": "human", "value": " Andy, that would stink! I think just about anything that grows in the ground & produces flowers can be put in a flower garden(except wedds of course).\n\n\nLet me know how it goes for you jkath! I'm planning on getting a bale or 2 after we move so I can at least have a few fresh tomatoes this year.\n\nYou're welcome Constance!", "loss": true, "prefix": "crewsk:" }, { "from": "gpt", "value": " Sheesh! I feel like such an outcast!!\n\nSheila and I planted all six of our tomato plants in the ground!! What were we THINKING?!?!?!?!?\n\n \n\nJohn", "loss": true, "prefix": "ronjohn55:" }, { "from": "human", "value": " One more question - when you buy your plants, what size/height do you get? (I'm wondering if I can use my baby plants for this, or if I should wait till they're more mature)", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " ronjohn55 said:\n\t\t\t\n\t\t\n\n\n\t\t\tSheesh! I feel like such an outcast!!\n\nSheila and I planted all six of our tomato plants in the ground!! What were we THINKING?!?!?!?!?\n\n\n\nJohn\n\t\t\n\n\nIn the ground??? But it is all dirty there", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tOne more question - when you buy your plants, what size/height do you get? (I'm wondering if I can use my baby plants for this, or if I should wait till they're more mature)\n\t\t\n\n\n \n\nYour babies should be fine. Mine are normally about 5 or 6 inches tall when I get them but my grandma would plant some of hers when they were only 2 or 3 inches tall because she grew them from her own seeds.", "loss": true, "prefix": "crewsk:" }, { "from": "gpt", "value": " ronjohn55 said:\n\t\t\t\n\t\t\n\n\n\t\t\tSheesh! I feel like such an outcast!!\n\nSheila and I planted all six of our tomato plants in the ground!! What were we THINKING?!?!?!?!?\n\n \n\nJohn\n\t\t\n\n\n \nronjohn did this not teach you anything ????????\n\n\nlet this be a lesson to you from now on !!! lol", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " You can also use a bale of straw. Planting the tomatoes deeper then the container is better. Your tomato plant will get roots up to the covered part of stem and be a better plant.", "loss": true, "prefix": "thumpershere2:" }, { "from": "gpt", "value": " My husband is the expert gardener around here and I told him about this idea. He said he has heard of doing this with potatoes as well. He only wonders whether the flavor would be the same, as the plants do not get the same nutrients as when planted in the ground. Last year, we had moved into our new home a bit too late to plant a full vegetable garden and so just put some tomato plants in pots and they had like \"store bought\" flavor, i.e., none.", "loss": true, "prefix": "cats:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Edible Play Dough (peanut butter)", "loss": false, "prefix": null }, { "from": "human", "value": " My recollection isn't really clear on this but I remember my mother making me a peanut butter based play-dough type material when I was very young. I would play with it, knead it, shape it, and then eat it. Probably not the most hygenic for a young both with dirty hands but I'm curious about it anyways.\n\nAnyone ever heard of this or know what I'm talking about?", "loss": false, "prefix": "mrsdove:" }, { "from": "gpt", "value": " [font=arial, helvetica]Peanut Butter Play Dough[/font]\n\n[font=arial, helvetica]\n\n4 pounds peanut butter\n3 pounds powdered sugar\n3 1/2 cups karo corn syrup\n2 tablespoons vanilla extract\nMix all ingredients together in mixing bowl with paddle until dough comes together. Do not over mix. Keep at room temperature. \n\n(from the Peanut institute)\n\n[/font]", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " My mom has always used Kool Aid play-dough with her nursery school students, just in case there's a peanut allergy.\n\nKool-Aid® Play Dough \n\n[font=Arial, Helvetica, sans-serif]1 cup flour[/font]\n[font=Arial, Helvetica, sans-serif]1 tablespoon vegetable oil[/font]\n[font=Arial, Helvetica, sans-serif]1 package unsweetened Kool-Aid\n[/font]\n[font=Arial, Helvetica, sans-serif]1/4 cup salt\n[/font]\n[font=Arial, Helvetica, sans-serif]2 tablespoons cream of tartar\n[/font]\n[font=Arial, Helvetica, sans-serif]1 cup water[/font]\n[font=Arial, Helvetica, sans-serif]Mix flour, salt, cream of tartar and Kool-Aid® in a medium pot. Add water and oil. Stir over medium heat 3 to 5 minutes. When mixture forms a ball in pot, remove. Knead until smooth. Put in a plastic bag and refrigerate.[/font]", "loss": true, "prefix": "PA Baker:" }, { "from": "gpt", "value": " Mine is very simple.\n\nPeanut Butter Playdough\n1 jar (18oz) Peanut butter, creamy\n1/3 c Honey\nPowdered milk, non fat dry\n\n1.Mix peanut butter and honey together. \n2.Add powdered milk until it reaches the same workable consistency as play dough. \n\n**Cocoa powder can be added to the dough for a chocolate version.", "loss": true, "prefix": "kansasgirl:" }, { "from": "human", "value": " jkath said:\n\t\t\t\n\t\t\n\n\n[font=arial, helvetica]Peanut Butter Play Dough[/font]\n\n[font=arial, helvetica]\n\n4 pounds peanut butter\n3 pounds powdered sugar\n3 1/2 cups karo corn syrup\n2 tablespoons vanilla extract\nMix all ingredients together in mixing bowl with paddle until dough comes together. Do not over mix. Keep at room temperature. \n\n(from the Peanut institute)\n\n[/font]\n\t\t\n\n\nOMG! Do you have any idea how much \"play-dough\" that would make? That must be the Emeril LaGasse version of the recipe", "loss": true, "prefix": "Caine:" }, { "from": "gpt", "value": " Ready-made Fondant Icing makes good edible playdoh too...\n\nPaint.", "loss": true, "prefix": "Paint:" }, { "from": "human", "value": " Haha thats pretty cool! I've never heard of amything like this, I'll have to make it some time, thanks.", "loss": true, "prefix": "mitch_the_chef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: anchovy paste", "loss": false, "prefix": null }, { "from": "human", "value": " Do you all like the paste as well as the canned anchovies? Any ideas what the equivilancy rate would be when a recipe calls for, say 4 anchovy fillets? \nHow long is anchovy paste good when it's kept in the fridge?", "loss": false, "prefix": "Constance:" }, { "from": "gpt", "value": " i keep mine for quite some time, constance. it has so much salt in it that it must preserve it.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " It will last in fridge for awhile. Was there an expiration date on the box or tube? \n\nRegarding equivalency uses, it depends from recipe to recipe.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " No expiration date, Ironchef. Any suggestions on how to use it?", "loss": true, "prefix": "Constance:" }, { "from": "human", "value": " I use the paste in Caesar salad dressing. It keeps for a very long time!", "loss": true, "prefix": "HanArt:" }, { "from": "gpt", "value": " I've also kept it for a very long time. For those who are interested, the original recipe for a Caesar's salad had Worcestershire sauce in it (which, for all you vegans out there, does have anchovies in it) rather than anchovies. I use the paste \"to taste\" in recipes rather than find an equivalence. Since I can only cook so much, so often, I use anchovy paste in place of fish sauce in southeast asian cooking. Not the same, but heck, you can only fit so many condiments in your fridge, and one fish sauce just has to serve for all cuisines.", "loss": true, "prefix": "Claire:" }, { "from": "human", "value": " http://gourmetsleuth.com/qa/equivalents_substitutions.asp?index=A&tid=15", "loss": true, "prefix": "luvs:" }, { "from": "gpt", "value": " My personal favorite use is as a flavoring agent for olive-oil based pasta sauces. It's amazing what kind of flavor a good quality olive oil, anchovy paste, garlic, lemon, and chili flakes can bring.", "loss": true, "prefix": "ironchef:" }, { "from": "human", "value": " Thanks for the tips, y'all.\n\nIronchef, what is a good brand of olive oil? I buy big jugs of Bertolli's at Sam's, and it tastes fine, but I might want something a little fancier sometimes for salads or pasta.", "loss": true, "prefix": "Constance:" }, { "from": "gpt", "value": " dean & deluca sell some good brands of olive oil. the address is www.deandeluca.com", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " This is my personal favorite for all-purpose (not sauteeing) use. I actually prefer Spanish Olive Oil over Italian and Greek types. You can actually get some decent ones from California as well now. Basically, you can use the stuff you buy at Sam's club to do the initial sauteeing with but right before you serve the pasta, drizzle it with something like this off the heat. The carryover heat from the pan will bring out the aromas of the oil without actually cooking out the flavor.", "loss": true, "prefix": "ironchef:" }, { "from": "gpt", "value": " Thank you...I will see if I can find it.", "loss": true, "prefix": "Constance:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: White Truffle Oil", "loss": false, "prefix": null }, { "from": "human", "value": " Someone gave me a bottle of white truffle oil. What in the world do I do with it ?", "loss": false, "prefix": "goodgiver:" }, { "from": "gpt", "value": " Hmmm have any squeeky doors? I honestly have no clue but people seem to treasure that stuff.", "loss": true, "prefix": "IcyMist:" }, { "from": "human", "value": " goodgiver said:\n\t\t\t\n\t\t\n\n\n\t\t\tSomeone gave me a bottle of white truffle oil. What in the world do I do with it ?\n\n\n\nGoodgiver,\nwhen I make rissoto, after I've finished it and put it in the serving dish, I drizzle a little over the top..It has a slight garlicky taste and seems to make the flavors of the food more intense.\nKadesma \nIt can also be used over pasta dishes that arent highly flavored, maby just simple grilled veggies and grilled chicken breasts that has ben shredded or diced...Hope this helps a little.", "loss": true, "prefix": "kadesma:" }, { "from": "gpt", "value": " Whatever you do, do NOT cook with it. Drizzle it on almost any type of dish to give it a boost in flavor. Experiment with different types of flavors. The only thing that it really wouldn't go with is spicy food because the heat will overpower the taste of the truffle oil. It's really good on almost any type of Mediterranean or Euro-Asian type foods. Make sure that if you do add it as a finishing touch to cooked food (i.e. pasta or risotto) make sure you add it off the heat when the dish is finished cooking.", "loss": true, "prefix": "ironchef:" }, { "from": "human", "value": " All I can say is ... it's a good thing you live in Pennsylvania! I just sent a bottle of white truffle oil to someone in Alabama. \n\nHere's a discussion with a few ideas:\n\nhttp://ths.gardenweb.com/forums/load/cooking/msg0415363610383.html", "loss": true, "prefix": "HanArt:" }, { "from": "gpt", "value": " Well I'm not sure what type of truffle it was (black/white oil, or wholle truffles.) but I THINK I remember hearing something about scrambled eggs. I don't think it would begood by itself but maybe in some version on scrambled eggs. I'm really not sure.", "loss": true, "prefix": "mitch_the_chef:" }, { "from": "human", "value": " Goodgiver, you can drizzle some truffle oil on sauteed mushrooms, mushroom risotto, mushroom pasta, cream of mushroom soup, mushroom sauce (for steaks). This will intensify the flavors of most earthy-flavored dishes and and may raise the level of your dish to gourmet status...! I've had foie gras, duck breast, and tenderloin steak that came drizzled with truffle oil at fine dining restaurants. With truffle oil, it's always a gastronomic experience.", "loss": true, "prefix": "Chopstix:" }, { "from": "gpt", "value": " Sprinkle some on mashed potatoes not too much a little goes a long way.", "loss": true, "prefix": "jpmcgrew:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Microwave Herb Drying", "loss": false, "prefix": null }, { "from": "human", "value": " Mr Dove got me thinking .... anyone know the formula for drying herbs in the microwave oven? I know that before the advent of microwaveable paper towels I had huge success doing it with sage .... until I had a microwave fire (oh, minor), so I know it required putting the herbs between two paper towels. Scared me off doing it for years. Now the towels are better, and I'm not sure I have the instructions for doing it any more. I know I liked the microwave method better than the others, and at this time where I live hanging (too humid) and using the oven (no a/c AND too humid) just don't appeal. I remember getting better color and flavor with the microwave also. I'd like to get some of this sage in now while it's at its prime. If no one knows, I'll experiment and let y'all know what I come up with.", "loss": false, "prefix": "Claire:" }, { "from": "gpt", "value": " OMG...I read Hair drying...LOL\nDove", "loss": true, "prefix": "Dove:" }, { "from": "human", "value": " Now I've heard of using the microwave for a lot of weird things, but drying your hair, now that I want to see someone try. Maybe if it was a wig?", "loss": true, "prefix": "Claire:" }, { "from": "gpt", "value": " I don't know the formula for this - but I always chop up left-over fresh herbs and freeze them in a little water in ice-cube trays, that way you retain the freshness and can just pop one or two 'herb-cubes' into whatever you are cooking. After they have frozen, just pop out the ice cubes and transfer them to a labelled baggie. They keep well for about 3 months that way.\n\nYou can also freeze small amounts of cream this way (In fact you can buy packets of frozen 'cream-cubes' in England) - very convenient when you just need a small amount of cream in a sauce.\n\nPaint.", "loss": true, "prefix": "Paint:" }, { "from": "human", "value": " Cream cubes--what a wonderful idea! They'd go to good use in my kitchen!\n\nI always do my herbs in the oven--set the oven at the lowest temp possible (140 on mine), place freshly cleaned and dried herbs in a single layer on a cookie sheet and stick them in the oven. You need to check them often--each herb dries at a different rate and can singe if you forget about them (yes, I learned from experience! ). This is the easiest and fastest method I've found so far.", "loss": true, "prefix": "PA Baker:" }, { "from": "gpt", "value": " Hmm, my peppermint is really florishing this year. Perhaps I'll experiement a bit.", "loss": true, "prefix": "Mr_Dove:" }, { "from": "human", "value": " I recommend being careful with this as you can easily cook the herbs and ruin them.\n\nWe have excellent results by hanging them in a cool dry place where there is some air circulation. It takes longer but there's no hurry to dry herbs.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I asked my Mum - who dries the sage she grows in her garden. She ties the sage into loose bunches and just hangs them up to dry naturally. To stop them getting dusty she threads the string through the bottom of an old paper grocery bag (a sack lunch bag would work) so that the bag makes a sort of tent for the herbs inside.\n\nPaint.", "loss": true, "prefix": "Paint:" }, { "from": "human", "value": " I don't have A/C, so when I hang-dry herbs I often wind up with a mold ball. Sometimes I have success with it, but the summer months are quite humid here. The reason the regular oven doesn't appeal is that it heats up the kitchen, so I avoid it. I've had great success doing it in the microwave, just don't remember what I did!!! Is that ditzy or what? I'll be experimenting next week and will let you know.", "loss": true, "prefix": "Claire:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Pierogies", "loss": false, "prefix": null }, { "from": "human", "value": " The graduation party is tomorrow and a few more people just told me they're coming. Now I'm thinking I should have another side dish. Thought I would have something different so...since they were on sale...I bought three packages of Mrs. T's regular size pierogies (12 to a box). Now...what to do with them??\n\nI wasn't going to have a potato dish because everyone makes the good but standard hash brown potato dish. Do you think it would work if I mixed up the pierogies with the same ingredients (soup, sour cream & cheese) and baked them?\n\nAny other ways I could make them into a casserole? Or maybe I should just boil them, put them on a platter and plop some stuff on them?\n\nAny ideas? Thanks.", "loss": false, "prefix": "Vegas Girl:" }, { "from": "gpt", "value": " PIZZA PIEROGIES \nSAUTÉ PIEROGIES IN VEGETABLE OIL OVER A LOW FLAME UNTIL LIGHTLY BROWNED ON BOTH SIDES; PLACE ON A BAKING SHEET AND SPOON ON MARINARA SAUCE. TOP WITH MOZZARELLA CHEESE; BAKE AT 350 DEGREES UNTIL CHEESE MELTS. \n\n\n\nCHICKEN SOUP WITH PIEROGIE DUMPLINGS \nCOMBINE CANNED CHICKEN AND CELERY SOUPS WITH APPROPRIATE AMOUNT OF WATER ACCORDING TO DIRECTIONS. BRING TO A BOIL; ADD PIEROGIES AND SIMMER FOR 5 MINUTES; SERVE.\n\nPIEROGIES WITH CHEDDAR CHEESE TOPPING\n\nBOIL PIEROGIES ACCORDING TO PACKAGE INSTRUCTIONS DRAIN AND COAT WITH 1/4 CUP OLIVE OIL PLACE PIEROGIE IN BAKING DISH AND COVER WITH 2 CUPS OF SHREDDED CHEDDAR CHEESE BAKE IN A 350 DEGREE OVEN FOR 8 - 10 MINUTES SALT & PEPPER TO TASTE \n\nPIEROGIES WITH SALSA & JALAPENO PEPPERS \nBOIL PIEROGIES ACCORDING TO PACKAGE INSTRUCTIONS DRAIN AND COAT WITH 1/4 CUP OLIVE OIL COMBINE 1/2 cup DICED JALAPENO PEPPERS, 1/2 CUP SLICED RED PEPPERS, AND 4 OZ OF MEDIUM SALSA. FOLD ALL INGREDIENTS TOGETHER WITH WOODEN SPOON. SALT & PEPPER TO TASTE.\n\nPIEROGIES WITH LEMON AND GARLIC \nBOIL PIEROGIES ACCORDING TO PACKAGE INSTRUCTIONS ,DRAIN AND COAT WITH 1/4 CUP BUTTER. SAUTÉ 2/3 CLOVES, MINCED GARLIC AND THE ZEST OF 1 SMALL LEMON IN BUTTER. ADD PIEROGIES TO GARLIC AND LEMON PEEL ADD JUICE OF 1/2 LEMON. FOLD TOGETHER ALL INGREDIENTS. GARNISH WITH LEMON AND PEPPERS.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " i wouldn't bake them! a hospital i was in used to do that and they were horrible! they dried out so badly and you had to gnaw on them.\nsauteed onions and butter is a classic topping.", "loss": true, "prefix": "luvs:" }, { "from": "gpt", "value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\ti wouldn't bake them! a hospital i was in used to do that and they were horrible! they dried out so badly and you had to gnaw on them.\n\t\t\n\n\n \nSome great ideas, Rainee - thank you!\n\n(Are you sure they're OK to bake?)", "loss": true, "prefix": "Vegas Girl:" }, { "from": "human", "value": " I've never baked any, then again I have only fixed them a few times.", "loss": true, "prefix": "Raine:" }, { "from": "gpt", "value": " I like to boil them a tiny bit, and then when they're mostly soft, I put them in a skillet and fry 'em up in butter. Yum!\nBut, considering you're doing it for a party, that wouldn't be a very good idea, as you can't prepare it in the church hall!\nWhat about a crock pot? Surely you could put them in there, along with your soup idea and have them ready to go when the guests arrive. Then they'd be nice and soft too.", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " I'm not having anything Italian like. I think I'll put them in a low oven with the marinara sauce and cheese on top, just until it melts. It should be fine.\n\nThanks!\n\nEdit: I think they'd be delicious with chicken soup, but a couple people are vegetarians and they won't eat it. If I did the marinara style in a crockpot, do you think the cheese would melt nicely and get gooey?", "loss": true, "prefix": "Vegas Girl:" }, { "from": "gpt", "value": " i think the cheese would melt in a crockpot, vegas. i put shredded mozzarella on hot ziti marinara and it gets nice and gooey from just from the residual heat. sometimes it doesn't so i just nuke it.\nare you serving them in the crock pot or transferring them to another dish? you could microwave them for a minute to melt the cheese if you threw them in the microwave for a second.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " I think I'll serve them from the crockpot. Hmmm, I better buy a couple more boxes of pierogies. We needed something with spaghetti sauce. That sounds perfect.", "loss": true, "prefix": "Vegas Girl:" }, { "from": "gpt", "value": " the classic way to make pierogies, at least the way my eastern european mil would make them, is to boil them first, then they are added to a pan of onions that were softened in rendered pork fat and butter, then sauteed for a bit until crispy, and served with apple sauce and sour cream (and more butter).", "loss": true, "prefix": "buckytom:" }, { "from": "human", "value": " Buckytom! I'll be right over. Please make extra, as I'm very hungry.", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " sure thing jkath. my faves are the potato and cheese, and my mil would make special ones with spinach.", "loss": true, "prefix": "buckytom:" }, { "from": "human", "value": " My wife and I LOVE those things. Discovered them a few years ago in New York. \n\nWe always saute them first but we vary on whether we cook them with onions or with cream of mushroom soup. Both are very good.", "loss": true, "prefix": "Mr_Dove:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Leftover Makeover", "loss": false, "prefix": null }, { "from": "human", "value": " What do you like to make with your leftovers?", "loss": false, "prefix": "jkath:" }, { "from": "gpt", "value": " Paul's lunch.", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " Depends on what they are, but I typically just reheat them and have them for lunch. If I have leftover chicken breast I make sandwiches using horseradish and dijon mustard. Leftover beef from a roast I usually make gratin parmetier, which is from a Jaques Pepin recipe, just cook the beef in broth and sauteed onions til very tender, add mashed potatoes on top, dry bread crumbs, pats of butter to brown it and then just bake it. Any other veggies can be added to this.", "loss": true, "prefix": "amber:" }, { "from": "gpt", "value": " One of my favorites is if we've grilled steak the night before, I slice it super thin, add garlic, and as many veggies as I can, a bit of seasonings and stir fry it. Then I serve it over pasta with just a tiny bit of olive oil.", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " Hey, guys, jump in anytime with your ideas...........", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " I always eat my leftovers for lunch the next day. If it's bland, I'll just put some type of hot sauce on it", "loss": true, "prefix": "texasgirl:" }, { "from": "human", "value": " If we have meatloaf or something of that nature, I'll slice it and make sandwiches out of it or roll it up in a tortilla.", "loss": true, "prefix": "texasgirl:" }, { "from": "gpt", "value": " when we do tri tip, any left overs are re-cycled into a fry pan with butter, sauteed mushrooms, sliced onions and some knorr Au jus with a little port thrown in...We then put this mix on top of a buttered french roll we've put under the broiler.. Left over asparagus, or artichoke hearts, brocolini are sauteed with onion, garlic, marjoram, chopped parsley, then mixed with eggs, parmesan and baked up and served as fritatta..Left over chicken, made into pot pies..\n\nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "human", "value": " Kadesma, you are my kinda cook!\nand Brocolini! Yum!", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " Leftover salmon makes a great Alfredo...add some frozen peas when cooking the fettucine for a one dish meal. I don't use all the butter and cream...I just make a simple white sauce with skim milk and stir in a little lowfat cream cheese and fresh grated parmesan. \n\nleftover boiled shrimp go into a quick gumbo. I save the shells, and boil them for the broth, add some sliced smoked sausage, and use the Zatarain's Gumbo mix. I know using a mix sounds like heresy, but it's honestly pretty darned good, especially if you add a pinch of file when you serve it.\n\nLeftover chicken or turkey goes into rice, pasta, enchiladas, chicken salad, or chef salad.\nLeftover pork roast is great for BBQ sandwiches or enchiladas.\nAnd beef or venison go for stew. \n\nI'm working on something for leftover fried fish...My husband is always afraid we won't have enough, and fries a bathtub full. It's good reheated in the oven the next day, but after that, it tends to become catfood.\nIf any of you have ideas, please let me know.", "loss": true, "prefix": "Constance:" }, { "from": "human", "value": " Hey try frying the meatloaf.", "loss": true, "prefix": "Raine:" }, { "from": "gpt", "value": " When the kids were small, what I used to do with leftover veggies....corn, peas, etc; was put in a ziplock bag and freeze them. Then keep adding to the bag as we had leftovers. When I had enough saved, I used them to make vegetable soup.\n\nThis is espeically good when you really don't have enough leftover for a serving or another meal.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tKadesma, you are my kinda cook!\nand Brocolini! Yum!\n\t\t\n\n\nThanks Jkath \nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "gpt", "value": " Great idea, Rainee!!!", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " Last night Handy Husband had to work late, so daughter and I were on our own. I browned and crumbled about half a tube of sausage, then browned some onions, and added both to some leftover too-thin, average-tasting potato soup I had made last week. Bulked the soup up nicely and added some needed flavor.", "loss": true, "prefix": "mudbug:" }, { "from": "gpt", "value": " Whats tri-tip?", "loss": true, "prefix": "amber:" }, { "from": "human", "value": " ACK!!!!!\nYou MUST try it some time!!! It is amazing!!!!\n\nHere's a little info: (I grew up in Santa Barbara, which is about an hour south of Santa Maria, home of the tri tip)\nTri-tip -- Santa Maria, California barbecue\n\nAugust 3, 2001\nBy JOE O'CONNELL, cbbqa past President \n\nOutside California, the tri-tip cut of beef is not well known. But in California, the Santa Maria tri-tip barbecue remains the center of authentic California barbecue. \n\nTaste and texture\n\nCalifornians know that the tri-tip roast combines the strong flavor of beef with the perfect texture of a great steak. The taste and texture of the tri-tip roast is unlike any other cut of beef. \n\nThe taste of tri-tip is strongly beef. The taste cannot be compared with that of any other cut of beef. Tri-tip is not light and smooth, like the taste of the tenderloin (filet). Instead, tri-tip tastes like meat - the essence of great beef - a taste that is bold and strong. The flavor is all meat, not buttery and soft but meaty and hard. Not other cut tastes more like beef than the tri-tip.\n\nCombined with the beef taste is the texture with says beef. Tri-tip has a bold texture that is moist and chewy and not at all dry or tough. Tri-tip has none of the leathery texture of inferior cuts and grades of beef. On the other hand, tri-tip does not have the soft texture that some mistakenly equate with great beef. Tri-tip has the texture of great beef, like a rib-eye, and not the \"melt in your mouth like butter\" texture of tenderloin. Tri-tip's texture says beef, not butter. Chewy but not tough, with the texture of beef, not mashed potatoes.\n\nIn recent years, barbecue tri-tip has taken on a folk status as those outside of California try it for the first time. Called either California tri-tip or Santa Maria tri-tip, the cut and barbecue method are uniquely Californian.\n\nA beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also\nis called \"triangular\" roast because of its shape.", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " A beef tri-tip roast is a boneless cut of meat from the bottom sirloin. It also is called \"triangular\" roast because of its shape.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Rainee, can you see me salivating?! Tri tip is the best!\n(PS - I did your special lager marinate on one recently and it was beyond perfect!)", "loss": true, "prefix": "jkath:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Gardening Questions", "loss": false, "prefix": null }, { "from": "human", "value": " Just wanted to ask if this kind of post would be appropriate or not. Not even sure if there are many people who do stuff like this but I would consider gardening and growing of food to be very cooking related.\n\n1: questions about gardening\n2: questions about growing sprouts (not \"really\" gardening)", "loss": false, "prefix": "Mr_Dove:" }, { "from": "gpt", "value": " Yep! Ask your questions Mr. Dove. ( not that I'll be able to answer the gardening ones.)\n\nThis is a cooking board but, we talk about pretty much everything.", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " Absolutely Mr Dove. Ask away You can post those questions in either General Cooking Questions, Miscellaneous, Or even Vegetables and Vegetarians.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " You'd be amazed at how many folks like to talk about gardening, Mr. Dove.", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " Well I grow chili peppers and do noy mind answering a question or two.", "loss": true, "prefix": "kleenex:" }, { "from": "gpt", "value": " kleenex said:\n\t\t\t\n\t\t\n\n\n\t\t\tWell I grow chili peppers and do noy mind answering a question or two.\n\t\t\n\n\n \nWe attempt a small garden every year with varying degrees of success. Last year we couldn't even get our zuchini to grow, and that's pretty bad. Just doing a small container garden this year with several varieties of tomatoes. \n\nGenerally we do best with herbs... we have a rosemary bush that keeps coming back year after year, even though when we planted the seeds it was supposed to be an annual. Nice though, as I love fresh rosemary in lots of things...", "loss": true, "prefix": "RPCookin:" }, { "from": "human", "value": " Hey, I asked about a boatmotor once )\nI like gardening, DH is the greenthumb though, he has brought many a dead plant back to beautiful!!", "loss": true, "prefix": "texasgirl:" }, { "from": "gpt", "value": " my tomoato plant that i \"inherited\" was dead. don't ask me how but it's alive now lol", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " This is a food forum and my garden has lots of food in it. Fire away.", "loss": true, "prefix": "comissaryqueen:" }, { "from": "gpt", "value": " I've asked many questions of this sort and have had a lot of replies (and replied to a lot) and fun with them. By the way, right now I have so much sage, tarragon, dill, mint, and lemon balm that I'm going to wind up cutting it back and throwing away the cuttings! Why is it such an all-or-nothing thing? I'll be dying for this in January!!!!!", "loss": true, "prefix": "Claire:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: drumstick tendons?", "loss": false, "prefix": null }, { "from": "human", "value": " My wife and I love BBQ'd chicken drumsticks but more often than not the tendons in the meat really detract from the eating experience.\n\nIs there a way to eliminate or reduce the toughness of these tendons so the eating experience will be more enjoyable for us?\n\nWe have found that the tendon problem is less pronounced when we eat them as leftovers. I'm not sure that causes them to be better the next day though.", "loss": false, "prefix": "Mr_Dove:" }, { "from": "gpt", "value": " Hi Mr Dove, I agree. Am not a fan of the stringy drumsticks either. But am afraid I have no cure (I will however put up with the very hard tendons in turkey drumsticks, really like the taste of those beasts).\n\nSo I usually buy just the thighs instead of the drumsticks. Love the thighs, think they are the best part of the chicken. And can usually find them fairly cheap at Costco or BJ's.\n\nWhen I find hindquarters at a good price will separate the two and use the drumsticks for stock or broth.\n\nDon't know if others have this same problem, and generally do not find the tendons as much of a problem when I get some fried chicken (which I rarely make).\n\nMaybe it is a question of the heat involved.\n\nHope someone comes along with some ideas.", "loss": true, "prefix": "auntdot:" }, { "from": "human", "value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi Mr Dove, I agree. Am not a fan of the stringy drumsticks either. But am afraid I have no cure (I will however put up with the very hard tendons in turkey drumsticks, really like the taste of those beasts).\n\nSo I usually buy just the thighs instead of the drumsticks. Love the thighs, think they are the best part of the chicken. And can usually find them fairly cheap at Costco or BJ's.\n\nWhen I find hindquarters at a good price will separate the two and use the drumsticks for stock or broth.\n\nDon't know if others have this same problem, and generally do not find the tendons as much of a problem when I get some fried chicken (which I rarely make).\n\nMaybe it is a question of the heat involved.\n\nHope someone comes along with some ideas.\n\t\t\n\n\n \nYep... I\"m a thigh man.... love them grilled or roasted with several different combos of herbs and spices (Emeril's Essence - butter with thyme, rosemary and marjoram - Jamaican jerk are 3 of my favs). Although I have never really had a problem with the tendons in chicken legs anyway... turkey drums are another matter.", "loss": true, "prefix": "RPCookin:" }, { "from": "gpt", "value": " How are you cooking them? Time & temp.\n\nPerhaps a lower temp, or longer cooking time.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " I like to buy 4# bags of IQF chicken legs. I cook the whole bag at one time, as my kids go nuts for them. Usually, I fry them in my deep-fryer. Sometimes, I'll grill them.\n\nI've never had an issue with chicken being \"stringy\". Yes, there usually are two small pieces of tendon, but I just pick those out.\n\nTurkey legs are a whole different story. Those are best smoked. I've found that the tendons actually make great handles to dip the attached meat into some BBQ sauce", "loss": true, "prefix": "AllenOK:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What is your most favorite recipe?", "loss": false, "prefix": null }, { "from": "human", "value": " One of my most favorite recipes is called Forgotten Chicken. It is a very very simple recipe, but I think its yummy and a real time saver when you have other things you need to be doing. It is one of those recipes that you can change to your likes AND once you put it in the oven you can totally forget about it for 1 1/2 hours. Careful adding salt as the soups can make the soup salty enough for most people. \n\nForgotten Chicken \n1 cup uncooked rice1 can chicken broth\n1/2 package of Lipton Soup dry mix\n6 skinless chicken thighs (can use breast but thighs are best)\n2 cans cream of chicken soup\n2 small cans of sliced mushrooms\n\nSpray a 9x13 inch baking pan with canola oil, spread uncooked rice on bottom of pan. Mix canned soups and water, add salt and pepper to taste. Pour half of mixed canned soups over rice, let stand for 10 minutes, then add chicken and remainder of soups. Top with Lipton soup mix, cover with foil. Bake in 350 oven for 1 1/2 hours.", "loss": false, "prefix": "IcyMist:" }, { "from": "gpt", "value": " That sounds good Icy. I'll have to think about the question for awhile before I can answer. I have so many recipes that I like.", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " Chicken Enchiladas, fast and easy\n\n1 lb. chicken - cooked how you like best and chopped ( I boil mine, it's faster)\n10 oz. monterey jack cheese - shredded\n1 cup miracle whip\n1 tablespoon ground cumin (or to taste, start out less)\n1/8 teaspoon red pepper (or to taste)\n1 can enchilada sauce, green chili or the red\n12 flour tortillas\n\npreheat oven to 375.\nmix together, miracle whip, cumin and red pepper to taste.\nMix with cooked, chopped chicken. Spread onto tortillas and roll up. Place in dish with the fold down. Pour enchilada sauce on top. Sprinkle the cheese over all the enchiladas.\nCook for about 15 - 20 minutes or until bubbly.", "loss": true, "prefix": "texasgirl:" }, { "from": "gpt", "value": " that would be my curried chicken salad w/ cucumbers. my family and i adore it.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " Luvs you are suppose to supply the recipe. It is my sneaky way to get some good recipe ideas.", "loss": true, "prefix": "IcyMist:" }, { "from": "gpt", "value": " Bolognese Sauce\n\nI have two. Here is the first one. I usually double, triple, or quadruple this recipe as it freezes well and is always in demand.\n\n2 tablespoons evoo\n1 small onion minced\n1 carrot minced\n1 celery stalk\n¼ cup minced bacon\n½ lb sausage\n½ lb beef\n¾ cup dry white wine\n6 large tomatoes\n1 cup stock\n1 cup cream\n\n\nSaute onion, celery, carrots and bacon with evoo till tender over med heat.\n\nAdd beef and sausage. Cook till no longer red. Add wine and raise heat a little bit. Cook off most of the liquid.\n\nAdd tomatoes and stock. Turn heat to low. After about an hour season with salt and pepper. Cook another hour till much of the liquid is gone.\n\nAdd cream and cook another 15 - 30 minutes.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " Cbz\n\nAnd here is my other one...\n\nChicken Broccoli Ziti\n\n1 pound dry ziti pasta \n2 tablespoons butter \n3 cloves garlic, chopped \n1 pint heavy cream \n1 (10.75 ounce) can chicken broth \n1 cube chicken bouillon \n1/4 cup grated Parmesan cheese \n salt and pepper to taste \n3 tablespoons cornstarch \n2 large heads broccoli, steamed \n6 skinless, boneless chicken breasts - breaded and fried \n\n\n1 In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain. \n\n2 In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth and bouillon. Add parmesan cheese, salt and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes. \n\n3 Once sauce is cooked and thickens, add broccoli, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " I just had a big slab of watermelon but am getting hungry again just reading those yummy recipes.", "loss": true, "prefix": "IcyMist:" }, { "from": "human", "value": " Bumpity bump", "loss": true, "prefix": "IcyMist:" }, { "from": "gpt", "value": " Geez, there's so many. Some of my favorite things to make: chili, jambalaya, beef stroganoff, beef rouladene, cream of tomato/zucchini soup & prime rib. Um, and steaks.\n\nI'll have to hunt up some recipes, but I don't have time to type them all in right now!", "loss": true, "prefix": "Rob Babcock:" }, { "from": "human", "value": " Rob the cream of tomato/zucchini soup sounds very interesting. Even though I am its got to be chilly outside before I will eat soup people, I would love to have that recipe. Hint, hint, subtle hint.", "loss": true, "prefix": "IcyMist:" }, { "from": "gpt", "value": " This recipe, because it was one of the first that I ever wrote and it actually got published. The format is different from what I usually use because the recipe program that I had to use converted it. \n\nSesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce\nMahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).\nPrep Time: approx. 20 Minutes. \nCook Time: approx. 15 Minutes. \nReady in: approx. 35 Minutes. \nMakes 6 Servings (6 servings). \n\n\n3 shallots, minced\n2 tablespoons minced fresh ginger root\n1 lemon, juiced\n1/2 cup dry white wine\n1/2 cup heavy cream\n1/2 cup unsalted butter, chilled \nand cut into small cubes\n3 tablespoons soy sauce\n6-8 shiso leaves\ncoarse kosher salt\nground white pepper\n2 tablespoons canola oil\n6 (6 ounce) mahi mahi fillets\n4 tablespoons sesame seeds\n4 tablespoons black sesame seeds\n\nDirections\n\n1 In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.\n2 Preheat oven to 425 degrees F (220 degrees C).\n3 Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oilsplatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes until finished. Serve immediately with the sauce.", "loss": true, "prefix": "ironchef:" }, { "from": "human", "value": " Wow, ironchef, I wish I had that recipe last year. We went deep sea fishing and my bil caught a dolphin fish. We ended up frying it, it was good though. Lots of snapper too.", "loss": true, "prefix": "texasgirl:" }, { "from": "gpt", "value": " That sounds absolutely wonderful Ironchef, ty very much.", "loss": true, "prefix": "IcyMist:" }, { "from": "human", "value": " There are so many recipes, so little time. But my favorite is the classic garlic lemon roasted chicken. Take a lemon, pierce. Take an entire head of garlic, just break up (don't need to clean every clove). Stuff all in the cavity of a bird (half lemons in game hens, two in a turkey, one in a regular chicken). If the bird doesn't look moist (sometimes free range ones can be a bit lean), rub the bird with olive oil. S&P. Roast according to instructions in any cookbook. It is wonderful served with couscous and a cuke/yogurt salad. The garlic cloves should be retrieved as is and served next to a really great baguette. You'll get credit for a really exotic French North African kind of meal, when in reality it's easier than your average stuffed bird dinner.", "loss": true, "prefix": "Claire:" }, { "from": "gpt", "value": " This is one of my favorites. I have also halved the recipe using a 9x9 inch pan and had great results. The only ingredient I did not have was the cheese. The cheesier the better. \n\nGarth’s Enchilada Casserole\n\n \n2 lbs. ground beef\n2 – 14 ½ oz. cans diced tomatoes\n1 cup water\n2 tablespoon chili powder\n1 medium green pepper, chopped\n1 large onion, chopped\n2 cups shredded cheddar cheese\n2 packages 6” corn tortillas (20) \n\n\nCombine beef, tomatoes, water, chili powder, green pepper, and onion in large sauce pan. Bring to boil. Cover and simmer for 20 minutes. Line a 13”x9”x2” pan with a third of the tortillas. Top with third of meat sauce and third of the cheese. Repeat layers, reserving the remaining third of the cheese. Bake covered in a 350º oven for 45 minutes. Sprinkle the remaining cheese on top of casserole.", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " Terriyaki Pork\n\nFor the terriyaki;\n\nEqual Parts Soy Sauce (we like Kikkoman) and brown sugar\nGarlic Salt to taste (we like a lot!)\n\nWe always always always use Boneless country style ribs, they have been the best for absorbing flavor. We try to marinate for about an hour in the fridge, and then grill on a charcoal fire.\n\nCook time is super quick, usually 2-3 mins or less per side, and they are so tasty!", "loss": true, "prefix": "college_cook:" }, { "from": "gpt", "value": " A sunday favorite.\n\nPork Milanese\n1/3-c a/p flour for dipping pork\n2-lg.eggs, beaten, for dipping pork\n1-1/2-c. plain bread crumbs\n2/3-c.parmesan cheese, grated\n2-tea. dried basil or marjoram...I use marjoram..mom used basil\n1-tea.thyme\n4- 8oz. pork loin chops...bout an inch thick\nsalt- to taste\nfreshly ground black pepper-to taste\n2-3 tab. butter\n1/3 c. veggie oil\n1-lemon, cut in wedges\nplace flour in wide, shallow bowl. Place eggs in another...Mis bread crumbs, parmesan, marjoram or basil,and thyme in a third bowl.\npound the pork chops til about 1/4 inch thick. Sprinkle the chops with salt and pepper. Working with one chop at a time, dip first into flour and lightly coat then dip into the eggs, allow excess egg to drip off. then dip into the breadcrumb mixture. Lay on parchment paper or foil and press lightly to adhere the crumbs. Set the chops in a single layer on a baking sheet.. Line another baking sheet with a rack. Preheat a large heavy saute pan with the oil til \n hot. I then add the butter, but lift the pan from the heat til it melts. Put back on heat and place two cutlets in the oil mixture and saute til golden brown. Transfer to the baking sheet with rack and keep warm in oven til all are cooked...\nserve with lemon wedges...\nMost of the time my kids will get a nice soft roll, put mayo on one side and smash avocado on the other, then put a slice of tomato, some sweet onion slices,lettuce and then the cutlet squeeze the lemon on, make a sammie and eat it...along with potato salad..\nenjoy, \nkadesma", "loss": true, "prefix": "kadesma:" }, { "from": "human", "value": " kads, that sound absolutely delicious. i'm writing that down (the printer is of black ink, grrr), and if i can get to the store, i'll make it tomorrow.", "loss": true, "prefix": "luvs:" }, { "from": "gpt", "value": " TY all for the fantastic recipes. See I do have a brain, I am sneaky but have got some wonderful new recipes.", "loss": true, "prefix": "IcyMist:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Olive Oil", "loss": false, "prefix": null }, { "from": "human", "value": " A good friend of mine recently returned from a 3 week visit to Jordan and Israel. She brought me a bottle of Extra Virgin Olive Oil, First Cold Press, from Jordan. It is by far the best olive oil I have ever had. Now I have a problem, where to get it again when this is gone????? Guess I had better write down the name to post here. They ahve a web site, maybe they can direct me.", "loss": false, "prefix": "norgeskog:" }, { "from": "gpt", "value": " Send them a query or email regarding distributors and/or retailers within your area. If they send you the contact of a distributor you could then get in contact with them to find any retailers.", "loss": true, "prefix": "Haggis:" }, { "from": "human", "value": " Haggis said:\n\t\t\t\n\t\t\n\n\n\t\t\tSend them a query or email regarding distributors and/or retailers within your area. If they send you the contact of a distributor you could then get in contact with them to find any retailers.\n\t\t\n\n\n \nthanks haggis.", "loss": true, "prefix": "norgeskog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Question about ice cream makers", "loss": false, "prefix": null }, { "from": "human", "value": " what is the rock salt for? what would happen if i used the ice cream maker w/o it? and how do i know if i churned for too long?", "loss": false, "prefix": "blah:" }, { "from": "gpt", "value": " The rock salt is to lower the temperature of the ice so you get better freezing. The salt/ice combination is colder than just ice.\n\nIf you use your freezer without the salt, then it may be that your ice cream will not freeze enough.", "loss": true, "prefix": "choclatechef:" }, { "from": "human", "value": " choclatechef was on target, as usual. \n\nIce is +32-F ... adding salt to make it a 20% brine lowers the temp to about +2-F. The coldest a brine solution can get is -2-F (23% brine).\n\nSince the sugar in the mix lowers the water's freezing point ... without the salt you would probably just wind up thick \"soup\". In other words, the ice cream \"won't make\". \n\nAs for overchurning ... (1) you'll not be able to remove the ice cream from the cannister without great difficulty, (2) you'll burn out the motor as the mixture becomes too thick, and if mixing my hand (3) it will become impossible to turn the crank. At this point you have exceeded the churning phase and moved into the early freezing stage.\n\nI found a site that you might find of some interest ... on the Science of Ice Cream: http://www.foodsci.uoguelph.ca/dairyedu/findsci.html", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " blah said:\n\t\t\t\n\t\t\n\n\n\t\t\t...and how do i know if i churned for too long?\n\t\t\n\n\n \nYou end up with an ice cream maker full of oreo cookie BUTTER!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " oh i see good thing i didnt make the ice cream without it ^^;", "loss": true, "prefix": "blah:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Fresh dill help", "loss": false, "prefix": null }, { "from": "human", "value": " I received a huge amt. of fresh dill from a friend and need some good ideas besides the normal fish, dip,& poultry. Can anyone help?", "loss": false, "prefix": "comissaryqueen:" }, { "from": "gpt", "value": " herb butter", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Put a bunch inside un-husked corn on the cob. Throw it on the grill and enjoy.\n\nAlso great with potatoes.", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " Persian recipes use dill extensively. We had a family friend from Persia who use to make the most amazing pilaf with fresh dill. \n\nThe rice was first parboiled (like pasta) and then drained in a colander when it was aldente. \n\nSaute some potatoes in olive oil and season them with salt and healty dose of black pepper and add some frozen cooked lima beans and a generous sprinkle of lemon juice. \n\nNow smear butter, oil or shortening on the bottom of a baking dish. A layer of rice goes on top of the grease. Then spread a nice generous helping of freshly chopped dill. Follow this by the sauteed potatoes and lima beans. Repeat. Cover and bake in the oven on low (200-250) for atleast an hour. \n\nServe with some sort of yogurt based salad. It is truly good, you just have to try it with an open mind.", "loss": true, "prefix": "Yakuta:" }, { "from": "human", "value": " Thanks, what great ideas. You guys are good.", "loss": true, "prefix": "comissaryqueen:" }, { "from": "gpt", "value": " Dill freezes well, too. Don't even chop it. Just clean and put in a baggie inthe freezer. When you need it, take the baggie and \"crunch\" it, which will shatter the dill into little pieces. Fresh dill flavor with little effort. My mother's favorite is to sprinkle this on lightly sauteed potatoes (especially new potatoes in season, sauteed in butter).", "loss": true, "prefix": "Claire:" }, { "from": "human", "value": " Salmon gravlax and chicken soup with dilled dumplings", "loss": true, "prefix": "PolishedTopaz:" }, { "from": "gpt", "value": " Rainee I made the dill herb butter. I'll let it sit for a day. It looks delicous thanks.", "loss": true, "prefix": "comissaryqueen:" }, { "from": "human", "value": " Dill works exelent whith diced vegetables a little butter and salt+ pepper.\n\nheat it all in a pot or put it on the grill in a tin foil package.", "loss": true, "prefix": "webmaster joan:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Jalapeno seeds into sauce?", "loss": false, "prefix": null }, { "from": "human", "value": " I've got all these jalapeno seeds left over after stuffing the peppers. Is there a way to turn this into a hot sauce?", "loss": false, "prefix": "jpinmaryland:" }, { "from": "gpt", "value": " The seeds alone would provide some heat but no pepper flavor. You could add them to a sauce recipe to provide added heat.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Maybe a better use for them is to plant them and grow your own peppers. They are really easy to grow.\n\n\nYou need the whole pepper to make sauce. But if you grow some you can make your own sauce later this summer.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " You would really need a large quantity of seeds to do this ...\n\nThrow the seeds and some vinegar (5% acid) into a food processor or blender and let it rip for about 30 seconds. Put into a sauce pan, bring to a boil, cover and remove from the heat and allow to come to room temp. Pour into a sterile jar/bottle and allow to sit for 3-8 weeks at room temp. \n\nObviously - the more seeds and the less vinegar the hotter it will be (less diluted).", "loss": true, "prefix": "Michael in FtW:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Making Meat Most Tender?", "loss": false, "prefix": null }, { "from": "human", "value": " I'm trying to get down to to make my beef, pork, and chicken the most tender. I always buy quality cuts. These meats im cooking are eaten with rice, and stir fry veggie sides, for the diet im on. Curious how to get it most tender.\n\nYou can bake it in the oven. Does cooking it in a slower temp for longer make it more tender?\n\nYou can cook it in a skillet with olive oil. Dont think these is best way\n\nYou can brown the meat in skillet, then transfer it to the oven. Once again, are lower temps better for tenderness?\n\nYou can brown the meat, then add liquid, cover, and simmer \n\n\n\n\nWhich way makes meat the most tender from a scientific perspective?", "loss": false, "prefix": "Mylegsbig:" }, { "from": "gpt", "value": " None of these need to be cooked low and slow. Low and slow are for meats with more fat in them like a pork butt. Or if you are smoking the chicken or meat. \n\nA pork chop does very well seared on both sides then placed in a 425° oven - for a 3-4\" pork chop cook cook in oven 6-8 minutes or so. I have found that they are more tender at a higher temperature than lower.\n\nYou might also try pounding out some chicken breasts VERY thin - pan saute in some olive oil then finish in oven for about 15 minutes. Season/flavor with anything you want but be sure to at least use salt and pepper!! I make a sauce with Marsala, chicken broth, and caramalized mushrooms.\n\nYou could also pound out pork cutlets very thin.\n\nAs far as meat I assume you mean steak. Just grill or pan saute until desired doneness. The tenderness will come from the cut of meat or the way it's prepared, as in London broil i.e., 6-7 minutes on each side and sliced against the grain very thin.", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: ISO Tapanade Recipe", "loss": false, "prefix": null }, { "from": "human", "value": " I posted a recipe for this appetizer several weeks ago and I cannot find it or my printed copy at home....my aunt needs it and it is no where to be found. Any one print it or have an idea. I make it without using a recipe but she needs the amounts. Thanks", "loss": false, "prefix": "norgeskog:" }, { "from": "gpt", "value": " norge - what is the exact name of the recipe - that will help me find it.\n\nAnd where was it posted on the old board - Appetizers?", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Also, if it was in another post do you remember what the title of that post was?", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " http://www.discusscooking.com/forums/archive/index.php/t-6773.html\n\nHere's one.", "loss": true, "prefix": "Alix:" }, { "from": "human", "value": " mish posted that one - I'm hoping we can pinpoint which forum and which thread it was in because apparently it wasn't the first title post.", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " Norge - I went back 3 months and don't find a tepanade recipe that you posted - it's not the radish spread is it? \n\n\nCan you answer the above questions and maybe that would help.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tnorge - what is the exact name of the recipe - that will help me find it.\n\nAnd where was it posted on the old board - Appetizers?\n\t\t\n\n\n \nyes it would be under appetizers and I misspelled it, should be tapenade", "loss": true, "prefix": "norgeskog:" }, { "from": "gpt", "value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tNorge - I went back 3 months and don't find a tepanade recipe that you posted - it's not the radish spread is it? \n\nCan you answer the above questions and maybe that would help.\n\t\t\n\n\n \nno not the radish, I thought I posted it, but maybe I just mentioned it. Using the 'search' here I found where I had mentioned it, so maybe I just did that and no recipe. Thanks anyway for trying guys.", "loss": true, "prefix": "norgeskog:" }, { "from": "human", "value": " Do you remember the name of it?\n\nDid you start the post or did you post to someone else's thread?", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tDo you remember the name of it?\n\nDid you start the post or did you post to someone else's thread?\n\t\t\n\n\n \nI really do not remember, but if I did post it I probably was in response to Sun Dried tomatoes. Do not spend too much time on this, I send my aunt the amounts and ingredients I use for 2 servings, she can take it from there, she is an excellent cook. Thanks for your efforts.", "loss": true, "prefix": "norgeskog:" }, { "from": "human", "value": " Alix said:\n\t\t\t\n\t\t\n\n\nhttp://www.discusscooking.com/forums/archive/index.php/t-6773.html\n\nHere's one.\n\t\t\n\n\n \nThanks Alix, and kitchennisse, I may not have posted one, this sounds good. Thanks for trying, you guys get a big A for trying. Thanks", "loss": true, "prefix": "norgeskog:" }, { "from": "gpt", "value": " Now you have to post it for us", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Recall? reading a post a while back that went something like Too Much Tapenad. Not quite sure -- hope it helps some.", "loss": true, "prefix": "mish:" }, { "from": "gpt", "value": " Thanks mish...looking for that...", "loss": true, "prefix": "Alix:" }, { "from": "human", "value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks mish...looking for that...\n\t\t\n\n\n \nThanks Alix, Mish, kitchennisse and all of you searching for me. I am really touched.", "loss": true, "prefix": "norgeskog:" }, { "from": "gpt", "value": " You're very welcome Norg & Alix. Hope you found it.", "loss": true, "prefix": "mish:" }, { "from": "human", "value": " When I make tapenade, it is for wimps. I just take a jar of really great olives (kalmata is the most easily available), and pit them (buy a cherry stoner, works a charm). Then I take a can of pitted California ripe olives. A couple cloves of garlic. Whir with olive oil to the consistency you like, then use anchovie paste to taste. If your eaters are better than some of mine, make it all good olives and forget the California olives. They're just there to make the flavor a little milder. I'd use 'real' anchovies, but I'd buy them to use one or two and wind up throwing the rest away. A tube of the paste has a long shelf life (in the fridge) and I can find many uses for it.", "loss": true, "prefix": "Claire:" }, { "from": "gpt", "value": " norgeskog, I was looking at the appetizers and I may have found the recipe that you were looking for. \n\nSC \n\nhttp://www.discusscooking.com/forums/showthread.php?t=6576", "loss": true, "prefix": "SierraCook:" }, { "from": "human", "value": " Thanks for finding this one SC - even if it's not the one it is now in my filebox!!!!!", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " Anytime, kitchenelf, you are very welcome. It is amazing how I can remember things like, norgeskog looking for that recipe, and then I cannot remember the last place I put my checkbook or car keys.", "loss": true, "prefix": "SierraCook:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How do you crystallize mint?", "loss": false, "prefix": null }, { "from": "human", "value": " does any 1 know how to crystalize mint leaves i tried a few different ways and they didnt work... thank in advance COOKINGONGAS", "loss": false, "prefix": "COOKINGONGAS:" }, { "from": "gpt", "value": " Each leaf should be fresh and dry. \nBeat egg white with fork until opaque, but not foaming Dip each leaf into egg till coated or paint eggwhite onto leaf\nDip leaf in sugar untill well coated\nLay on wax paper\nDry in low oven with the door ajar\nWhen dry and brittle, store between layers of wax paper in an airtight container", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " thanks for that its sounds good do i use caster suger?", "loss": true, "prefix": "COOKINGONGAS:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Things I learned today - don't torch and then refrigerate Creme Brulee", "loss": false, "prefix": null }, { "from": "human", "value": " Well, okay it was yesterday.\n\nCreme Brulee is not a dish you can make a day ahead.", "loss": false, "prefix": "digigirl:" }, { "from": "gpt", "value": " Why, what happened? I've seen recipes that say you can make a day ahead.", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Not this recipe, apparently. It was my first try at creme brulee, and I'm sure there are different recipes. I made it Tuesday night, used the broiler to caramelize the brown sugar on top - all good. Creamy custard, crunchy top, very tasty.\n\nSo, I put them in the fridge. Then when I pulled them out last night to serve - yucky, separated, kind of oily looking. The flavor was still kind of okay, but the texture was now lumpy, separated and oily. Yucky. My boyfriend still ate his, but I threw mine away and just had the strawberries I had cut up to put on top with whipped cream.", "loss": true, "prefix": "digigirl:" }, { "from": "gpt", "value": " digigirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tused the broiler to caramelize the brown sugar on top - all good. Creamy custard, crunchy top, very tasty.\n\t\t\n\n\nYou can make creme brulee ahead of time. Lasts a couple of days in the fridge. You can't put it in the fridge after you put sugar and carmelize it. You have to save it in the fridge as a custard. Take it out when you need it, add your sugar, and carmelize. You can get a brulee torch to carmelize the sugar so the heat is localized right on the sugar.", "loss": true, "prefix": "eric:" }, { "from": "human", "value": " Yeah, I had a feeling that might have been it. Next time I'll know better!", "loss": true, "prefix": "digigirl:" }, { "from": "gpt", "value": " Yeah, it works very well if you keep them in the fridge, then take them out and toast the top as needed. A blowtorch works very well for that.", "loss": true, "prefix": "Rob Babcock:" }, { "from": "human", "value": " Rob Babcock said:\n\t\t\t\n\t\t\n\n\n\t\t\tYeah, it works very well if you keep them in the fridge, then take them out and toast the top as needed. A blowtorch works very well for that.\n\t\t\n\n\n \nYep, got a torch pretty high up on my very long list of Things I Really Need for My Kitchen! \n\nI didn't really get into cooking until the last 6 months or so, and here I am 38. I'm so behind!!", "loss": true, "prefix": "digigirl:" }, { "from": "gpt", "value": " It's never to late to start. Enjoy yourself!", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " Also never put the sugar on the cold custard ahead of time. I did this once thinking I could carmelize the next day at the location of the potluck. It turned to a wet syrup on top of my creme brulee...", "loss": true, "prefix": "htc:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Heat and granite", "loss": false, "prefix": null }, { "from": "human", "value": " Does anyone know if and how high temp that black granite can handle? ie; a pan right out of a 450 oven. TIA!", "loss": false, "prefix": "PolishedTopaz:" }, { "from": "gpt", "value": " http://www.texasbeyondhistory.net/graham/cooking.html\n\nThis link might help.", "loss": true, "prefix": "kleenex:" }, { "from": "human", "value": " Bump.......Thanks Kleenex but it didn't help. Anyone know the answer?", "loss": true, "prefix": "PolishedTopaz:" }, { "from": "gpt", "value": " I have placed hot pots (400 degrees) directly on my granite (both Uba Tuba and Kashmir Gold) and there has been no issues.", "loss": true, "prefix": "Yakuta:" }, { "from": "human", "value": " First ... I would ask the people you're going to get the granite countertop from. Mainly, because there is uaually a \"limited warranty\" ... and they will be able to tell you what temp is within \"normal useage\" range so that you're not abusing the countertop (aka voiding the warranty).\n\nSecond ... can your pan handle going from a hot oven directly onto a cold slab of granite without warping? Pyrex, ceramic, or Corningware could shatter ... thinner metal pans could warp.\n\nIt may be that you will do more damage to your pan than the countertop!", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " Thanks fellas! I hadn't thought about the pans Mike, thanks for the heads-up! \n\nUba Tuba is pretty close to ours, Black Galaxy is what we have. [Black with copper flakes]\n\nI guess I will just have to keep using pot holders as trivets as my pans are worth a small fortune in their own right.\n\nThanks again!", "loss": true, "prefix": "PolishedTopaz:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can Coconut Milk Be Frozen?", "loss": false, "prefix": null }, { "from": "human", "value": " I have some leftover coconut milk. Can I put it is the freezer for future use?", "loss": false, "prefix": "GB:" }, { "from": "gpt", "value": " yes gb you can. matter of fact i remember people posting how they put it in ice cube trays to freeze and use what they need later.", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " Awesome. Thanks Middie! That was the answer I was hoping for", "loss": true, "prefix": "GB:" }, { "from": "gpt", "value": " you're welcome gb", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " Make sure it's really shook up well before freezing it, though", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Food allergy", "loss": false, "prefix": null }, { "from": "human", "value": " I ate some tiramisu this morning, and an hour later my face broke out and had bumps all over. My skin is itchy too. I have a slight allergy to eggs, but I can eat an egg without breaking out. I looked up tiramisu online but there are many kinds. Are there alot of eggs in this dessert? I think there was mascarpone cheese in it too, are there eggs in that? \nWhat a day", "loss": false, "prefix": "amber:" }, { "from": "gpt", "value": " Tiramisu does not contain eggs directly, but the savoiardi biscuits that make up a part of it probably do. Apart from the biscuits a tiramisu recipe shouldn't really use eggs, just cream/mascarpone/chocolate/coffee (and coffee liquer, optional).\n\nLove the tiramisu!", "loss": true, "prefix": "Haggis:" }, { "from": "human", "value": " It's one of my favorite desserts. I'm so sorry you had a bad reaction to it. Could it have been anything else?", "loss": true, "prefix": "pdswife:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Iso Nutella", "loss": false, "prefix": null }, { "from": "human", "value": " Someone gave me a jar of this stuff and I do not know what to do with it. Anyone have any recipe ideas? I googled it but when they said it was for savory dishes it did not make sense. I would appreciate any suggestions.", "loss": false, "prefix": "norgeskog:" }, { "from": "gpt", "value": " norgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tSomeone gave me a jar of this stuff and I do not know what to do with it. Anyone have any recipe ideas? I googled it but when they said it was for savory dishes it did not make sense. I would appreciate any suggestions.\n\t\t\n\n\n \nIn the United Kingdom, France, Italy and Germanic countries, Nutella is usually spread on croissants or rolls or toast and eaten as a breakfast item.\n\nI've also seen people stir it into hot milk in a bowl and then dip sweet French-style brioche, or raisin rolls into it!\n\nI've never heard of it being used as an ingredient in savoury dishes, though.", "loss": true, "prefix": "Ishbel:" }, { "from": "human", "value": " just like ishbel said... most people eat it on toast, bagels, croissants. i never seen any recipes using it though.", "loss": true, "prefix": "middie:" }, { "from": "gpt", "value": " when i ate chocolate i put it on toast. \nit's good with graham crackers and pretzels, too.\n\nbet it'd be yummy warmed up and poured over ice cream!", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " another thought. because it's a chocolate/hazelnut spread maybe stir it in some coffee?", "loss": true, "prefix": "middie:" }, { "from": "gpt", "value": " Gida on everyday italian has a recipe where she puts it on grilled pineapple. She uses nutella on some of her other dessert dishes.", "loss": true, "prefix": "abjcooking:" }, { "from": "human", "value": " Try this.\nNutella", "loss": true, "prefix": "Raine:" }, { "from": "gpt", "value": " Another\n\nNutella recipes", "loss": true, "prefix": "Raine:" }, { "from": "human", "value": " Thanks all you wonderful hinters. I have found a use. My first choice is heated over icecream, will try when I get the ice cream. I also will look at the other recipes and will try on toast. Thanks again.", "loss": true, "prefix": "norgeskog:" }, { "from": "gpt", "value": " If you make bread, you can make a soft white dough, roll it into a flat square shape, spread with nuttela, sprinkle chopped hazlenuts and grated chocolate on it, roll it up and slice into rounds, let it have its second rising, then pop it in the often, delicious chocolate scrolls.\n\nA simpler idea is to melt it in the microwave for a couple of seconds, then serve with fruit as a no mess easy chocolate fondue, especially good with strawberries. Nuttella is surprisingly quite healthy, lower in fat than peanut butter, and it's delicious!! I adore it and always keep a jar in the cupboard.", "loss": true, "prefix": "kyles:" }, { "from": "human", "value": " kyles said:\n\t\t\t\n\t\t\n\n\n\t\t\tIf you make bread, you can make a soft white dough, roll it into a flat square shape, spread with nuttela, sprinkle chopped hazlenuts and grated chocolate on it, roll it up and slice into rounds, let it have its second rising, then pop it in the often, delicious chocolate scrolls.\n\nA simpler idea is to melt it in the microwave for a couple of seconds, then serve with fruit as a no mess easy chocolate fondue, especially good with strawberries. Nuttella is surprisingly quite healthy, lower in fat than peanut butter, and it's delicious!! I adore it and always keep a jar in the cupboard.\n\t\t\n\n\n \nThanks kyles, glad you are back, missed you.", "loss": true, "prefix": "norgeskog:" }, { "from": "gpt", "value": " I like to just dip a spoon into the jar and eat it plain ...\n\n=)~\n\n\nZ", "loss": true, "prefix": "Zereh:" }, { "from": "human", "value": " Nuttella\n\n\n\n\t\t\t\n\t\t\t\tkyles said:\n\t\t\t\n\t\t\n\n\n\t\t\tNuttella is surprisingly quite healthy, lower in fat than peanut butter\n\t\t\n\n\n \nREALLY? WOW I never knew that!! My girls love the stuff! Took me years to learn to like the taste... I should get some again I suppose... \n\nThanks!", "loss": true, "prefix": "Charlotte:" }, { "from": "gpt", "value": " Low GI Nutella\n\nLow GI (Glyceimic Index) as well.\nIt is made from Hazelenuts (and plenty of them) and chocolate.", "loss": true, "prefix": "Rumplestiltskin:" }, { "from": "human", "value": " another WOW !\n\n\n\n\t\t\t\n\t\t\t\tRumplestiltskin said:\n\t\t\t\n\t\t\n\n\nLow GI (Glyceimic Index) as well.\n\n\n\n\n \nNow THAT is a surprise! I do know however that different ways of food combining affect their GI level... many times you combine a high GI food with a low GI food and it lowers the total GI- takes longer for the body to process those foods.", "loss": true, "prefix": "Charlotte:" }, { "from": "gpt", "value": " I knew they were made from hazelnuts and chocolate, but the product does not taste like either one.", "loss": true, "prefix": "norgeskog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: So I got a bunch of free shrimp the other day...", "loss": false, "prefix": null }, { "from": "human", "value": " I dont know if this is a chat thing or general cooking but I just wanted to share that I got lucky the other day. Every time me and the roomie do lawndry together we walk over to the local supermarket to browse the iles while our clothes dries. Any way's this time I was admiring the fish and telling my roomie a thing or two about cooking it (he wants to learn how to do fish) and I think the person runing the fish counter (a slightly older ethiopian lady) but she gave me a napkin with about a quarter pound of peeled, cooked coctail shrimp for me to snack on. I purchased a lime and went outside to have me a nice snack.", "loss": false, "prefix": "Lugaru:" }, { "from": "gpt", "value": " Lugaru said:\n\t\t\t\n\t\t\n\n\n\t\t\tI lady) but she gave me a napkin with about a quarter pound of peeled, cooked coctail shrimp for me to snack on. I purchased a lime and went outside to have me a nice snack.\n\t\t\n\n\n\nNiiiicee.\nShrimp USED to be my favorite food in the whole world.....until, one day, I was working in a restaurant, and making some Indian inspired grilled shrimp. And bam! I suddenly, without notice or a notorized mail, I was allergic to it. \nI did some research, and it turns out, that if you work with shrimp a lot, you can develop and allergy to it. The Exec chef I was working at the time, said the same thing happened to him but it was for lobster, never allergic to the stuff..then one day...bam!\nMy doc said...eat one once in a while and develop and tolerance. I can eat one or two before I start feeling \"strange\"\n I miss a good civeche with shrimp.", "loss": true, "prefix": "eric:" }, { "from": "human", "value": " It might be a \"seasonal\" thing ... shellfish (oysters/clams/scallops) and shrimp/crabs/lobsters/crayfish go thru changes based on the season. It's not what you're eating per se ... it's what they have been eating .. along with where they are in their reproductive cycle.", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " Lugaru you lucky dog! The only thing better than snacking on some shrimp is snacking on some free shrimp.\n\nDid the woman behind the counter recognize you or did you just totally luck out randomly?", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tLugaru you lucky dog! The only thing better than snacking on some shrimp is snacking on some free shrimp.\n\nDid the woman behind the counter recognize you or did you just totally luck out randomly?\n\t\t\n\n\n\nCompletely random. 99% of the time there's some angry teenager behind the counter so I dont bother making any specific requests for my fish but well that whole shrimp deal really made my day. I cant wait to pick some up for shrimp ceviche now that Eric reminded me. Im still not entirely sure how I want to make the ceviche (there's like four different bases in my region alone ranging from clamato, boiled shirmp broth, pure lime -my fav- and even using some ketchup).", "loss": true, "prefix": "Lugaru:" }, { "from": "gpt", "value": " Lugaru said:\n\t\t\t\n\t\t\n\n\n\t\t\tpure lime -my fav- and even using some ketchup).\n\t\t\n\n\nLime is my fav too. Ketchup?! What acid do they use when using ketchup. Interesting.", "loss": true, "prefix": "eric:" }, { "from": "human", "value": " Lime also. It's a southern thing... they love their ketchup in the south like Acapulco. I mean you need to use the lime, no question about it but some people like the \"juice\" it's in to taste like something. For example some ceviche stands and sea food shops sell bag's of water shrimp was boiled in (the stock) since this is supposed to make the best liquid for ceviche (mixed with lime of course). I could of course cheat this by using shrimp bullion cubes. My mom was a big fan of using Clamato to flavor the liquid besides the limes, which I enjoy but I mostly use clamato for other dishes. \n\nThe problem is that I dont have any Huichol at the time, which is in my opinion the best hotsauce for seafood out there. I keep wanting to place an order on Mex grocer and I keep forgetting. My sister who's a chef in Minesota and oddly enough lives in a dense hispanic community keeps saying she will send me some but forgets to.", "loss": true, "prefix": "Lugaru:" }, { "from": "gpt", "value": " Lugaru said:\n\t\t\t\n\t\t\n\n\n\t\t\tsea food shops sell bag's of water shrimp was boiled in (the stock) .\n\t\t\n\n\nI try to save all my cooking water. If I don't have the room, I'll reduce it and save it.\nFor variations of just plain H20, try using wine or apple cider or juice to cook the shrimp in. Then save that. I used to cook mussels in (don't know if you have this over where you are) Martinellis Apple Cider.", "loss": true, "prefix": "eric:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: The Overnight Tomato Sauce", "loss": false, "prefix": null }, { "from": "human", "value": " I left a can of plain tomato sauce.... actually chopped tomato with puree..... out overnight. I LOVE this stuff (Cento Brand) and I dont want to waste it. DO you guys think it is still good?????", "loss": false, "prefix": "-DEADLY SUSHI-:" }, { "from": "gpt", "value": " What else is in it? Tomatoes themselves are not meant to be refrigerated. There is a flavor compound that is destroyed at lower temps. Of course depending on what else in in with the tomatoes you sometimes have to sacrifice those flavor compounds for safety.\n\nIt sounds like what you have is just tomatoes so I would say as long as it looks and smells fine then you have nothing to worry about.", "loss": true, "prefix": "GB:" }, { "from": "human", "value": " Try it! If it's bad you'll find out soon enough!", "loss": true, "prefix": "DampCharcoal:" }, { "from": "gpt", "value": " Yeah.... its really just tomatos in a puree. Cool, I will use it then! THANKS!", "loss": true, "prefix": "-DEADLY SUSHI-:" }, { "from": "human", "value": " Just to be on the safe side .... bring whatever sauce your going to make with them to a boil for at least 1 minute to kill any little nasties.", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " Ok. I'll do that.", "loss": true, "prefix": "-DEADLY SUSHI-:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: can of spaghetti sauce frozen ....still useable?", "loss": false, "prefix": null }, { "from": "human", "value": " It was accidentally left in my car for a day or so before I discovered it frozen. Can I still use this?", "loss": false, "prefix": "Jovin:" }, { "from": "gpt", "value": " Yep!", "loss": true, "prefix": "DampCharcoal:" }, { "from": "human", "value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tYep!\n\t\t\n\n\n\nditto", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tYep!\n\t\t\n\n\n\nMy gosh..you're a person of few words, but thank you very much for such a quick response.\n\nI appreciate your opinion.", "loss": true, "prefix": "Jovin:" }, { "from": "human", "value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tDampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tYep!\n\t\t\n\n\n\nditto\n\t\t\n\n\n\nThanks, Kitchenelf!", "loss": true, "prefix": "Jovin:" }, { "from": "gpt", "value": " Sorry, seemed like a simple yes or no question.", "loss": true, "prefix": "DampCharcoal:" }, { "from": "human", "value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tSorry, seemed like a simple yes or no question. \n\n\n\n\nDon't apologize...I was just trying to be \"cute.\"", "loss": true, "prefix": "Jovin:" }, { "from": "gpt", "value": " We have a simple formula for dealing with questions like that.\n\nAnd those questions do crop up here not infrequently.\n\nIf we will eat the stuff gladly, so be it.\n\nBut if we do not feel comfortable with the food, it goes out.\n\nWould rather eat a bologna sandwich than a piece of foie gras, my example of the ultimate food, were I worried about it.\n\nJust our humble opinion.", "loss": true, "prefix": "auntdot:" }, { "from": "human", "value": " and your opinion is appreciated.\n\nThanks,", "loss": true, "prefix": "Jovin:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Missing instructions in recipe", "loss": false, "prefix": null }, { "from": "human", "value": " I found this recipe on the internet but in the directions it does not tell what to do with soup. Can anyone tell me what you think. I would love to try this soon. Thanks for your help.\nnannyb\nCHICKEN SHELL CASSEROLE \n\n\n\n\n3 boneless chicken breasts\n1 sm. box Stove Top stuffing\n2 cans cream of chicken soup\n1 c. milk\n1 box lg. shells\n2 tbsp. butter\n1/2 c. bread crumbs\n1/4 c. grated cheddar cheese\nCook shells according to directions. Drain. Cook chicken breasts, cut into chunks. Prepare stuffing according to directions. Mix stuffing mix and chicken. Place stuffing mixture in shells. Arrange in 9 x 13 inch pan.\n\nMix melted butter and bread crumbs. Sprinkle over chicken and shell mixture. Sprinkle cheddar cheese over top. Cover with foil. Bake at 350 degrees for 25 to 30 minutes.\n\nYou may substitute cream of chicken with cream of celery or cream of mushroom soup.", "loss": false, "prefix": "nannyb:" }, { "from": "gpt", "value": " Cook shells according to directions. Drain. Cook chicken breasts, cut into chunks. Prepare stuffing according to directions. Mix stuffing mix and chicken. Place stuffing mixture in shells. Arrange in 9 x 13 inch pan.\n\t\t\n\n\n\nI would say that you add the cans of soup here over the top of the shells. After adding the soup you then continue as it says:\n\n\n\n\n\t\t\tMix melted butter and bread crumbs. Sprinkle over chicken and shell mixture. Sprinkle cheddar cheese over top. Cover with foil. Bake at 350 degrees for 25 to 30 minutes.\n\t\t\n\n\n\nThats my thoughts anyway.", "loss": true, "prefix": "Haggis:" }, { "from": "human", "value": " i have a similar recipe, so maybe you can compare notes and find your missing instructions?\n1 box jumbo shells, cooked and well-drained\n2 c. chopped chicken\n1 sm. box stuffing mix\n6 oz. jack cheese\n1/2 c. hellmann's mayo\n-2 tbsp. sliced scallions\n2 cans cream-of broccoli, asparagus, chicken or musroom soup\n1 8-oz. pkg. grated mozzarella\n\npreheat oven to 350. prepare stuffing. add chicken, jack cheese, mayo and scallions. stuff pasta shells and arrange in a greased 9x13 pyrex baking dish. mix cream-of soup w/ 1 can of whole or lowfat milk. pour over the shells; bake for 20 minutes. sprinkle w/ mozzarella and bake for another 12 minutes.", "loss": true, "prefix": "luvs:" }, { "from": "gpt", "value": " Yep - mix your soup and milk together and pour over after you place shells in pan but before you put the topping on. You might even want to put a thin layer under the shells also.", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Save a life!", "loss": false, "prefix": null }, { "from": "human", "value": " My grandad, for some reason, stores the pan he fries eggs in and the spatula he uses in his oven. Somehow this slipped my mind today.\n\nI decided to make a batch of muffins, and preheated the oven. I opened the oven door to see that the spatula handle had melted and was gooped on the floor of the oven like taffy. I pulled the pan and spatula out, and stuck my muffins in.\n\nThere was no smoke, and no unusual odors. There was a pop sound after it had been baking around ten minutes, but nothing exploded or caught fire.\n\nThe muffins finished baking and I'm sitting here with one in front of me right now, smelling delicious and looking completely harmless.\n\nDoes anyone know whether it's safe to eat it? I'm gonna give it until three thirty and if no tells me \"No! Don't do it!\" I'll go ahead and try it.", "loss": false, "prefix": "cassandra:" }, { "from": "gpt", "value": " Good question - I don't know the answer to this - makes me wonder though. Anyone know????", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " I\"m not sure but, if you cooked the muffins and the melted plastic was still on the bottom of the oven... I don't think it'd be to healthy... imho", "loss": true, "prefix": "pdswife:" }, { "from": "gpt", "value": " I'm not too sure about plastic \"cooking\" and releasing whatever plastic releases while the muffins are cooking too. \n\nMy biologist friend said if you don't smell anything on the muffins they are probably fine. He explained that the muffins are cooking from the inside out - expanding - not absorbing. Also, if nothing collected on the top of the oven then nothing could drip into them.\n\nHe said the popping noise may have been the bottom unit shorting out. Double check it to see if it still is working.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " MOst plastic cooking ustensiles are made from nylon. It gives off a fould odor when burned but is not particualrly poisonous unless breathed directly in, and even then is more of an iritant. It will stink up the house if left on the oven floor, and heated to the smoking point.\n\nThe popping sound was most likely caused by the plastic changing from a liquid to solid state in the hot oven, or the release of gasses as it boiled.\n\nAs your bioligist freind stated, steam and carbon dioxide gasses exert positive pressure (outward from the muffin center) and will inhibit absorption of any noxious gasses. But there would be surface deposites of ash particulates if smoke was present. With no smoke, or foul odors, most likely the nylon didn't get hot enough to degrade. It just liquified.\n\nIf hot nylon was unsafe, they wouldn't make spatulas and cake turners from it that are used on hot surfaces. It really is one of the safer plastics.\n\nI'm not a chemest though, and am taking an educated guess. For reliable information, contact someone at Dow Chemical, or do an online search from a reliable source.\n\nSeeeeeeya; Goodweed of the North", "loss": true, "prefix": "Chief Longwind Of The North:" }, { "from": "gpt", "value": " Yikes! I'm not an expert but I would give the oven a thorough cleaning before I used it again. With all due respect to Elf's friend, plastics give off dangerous fumes (including CFCs) when heated to the extreme and they don't necessarily have an odor. I'd junk the muffins and get out the oven cleaner.\n\nEDIT: If it makes you feel better I also have a habit of storing dirty pans in the oven. I've burned up a few, too!", "loss": true, "prefix": "DampCharcoal:" }, { "from": "human", "value": " Our babysitter once tried to cook the kids a pizza using a large plastic chopping board as a baking sheet. The smell was horrible, and although they cleaned up as best they could, it took me ages to scrape the plastic off my oven, so I can sympathise with you!\n\nAs for safety - I don't really know - what I do know is that 'smell' is created by airborne molecules of the substance dissolving in the mucus surrounding the olfactory cilia in the roof of your nasal cavity, so if you smell plastic, then it's for certain that molecules of that plastic are dissolving over your mucus membranes. That doesn't necessarily mean that no smell means it's safe though - some things either don't smell, or we don't have a sensitive enough olfactory system to detect them (dogs do though!). I guess you could feed a muffin to a dog and see if a) it eats it, b) it survives (just kidding!).\n\nPaint.\n\nP.S. I store my cast iron pans in the oven - I even sometimes hide Christmas presents in there.......but that's another story LOL!", "loss": true, "prefix": "Paint:" }, { "from": "gpt", "value": " eat it and see what happens.", "loss": true, "prefix": "-DEADLY SUSHI-:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I can't find the apple recipe...", "loss": false, "prefix": null }, { "from": "human", "value": " ...that was just posted. I asked what kind of apples would be best to use. I want to say Rainee posted the recipe (but that could be wrong) and I want to say PA Baker told me what apples she used when she baked with apples - HELP - can anyone pull it up for me?", "loss": false, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " found it - I've been looking all day and as soon as I finally post this I found it :roll: http://www.discusscooking.com/viewtopic.php?t=8435&highlight=apple+cobbler", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " uh oh, elfie's talking to herself again.", "loss": true, "prefix": "buckytom:" }, { "from": "gpt", "value": " That apple tart does look good.\nYummy!", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\tuh oh, elfie's talking to herself again. \n\n\n\n\n ...and now there's proof", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " Kitchenelf,\n\n Don't feel too bad. Every morning the hubby askes me if I'm feeling ok and before I even have a chance to answer he replies with \"uhha\". (I guess that's the way it's spelled).", "loss": true, "prefix": "tweedee:" }, { "from": "human", "value": " lol tweedee!!!", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Sweetened Condensed Evaportated Milk", "loss": false, "prefix": null }, { "from": "human", "value": " I read somewhere that you can make it yourself, however I have forgotten the porporation of sugar to milk. Can anyone here help me ?", "loss": false, "prefix": "goodgiver:" }, { "from": "gpt", "value": " I have not heard that this could be made, I never thought about it.", "loss": true, "prefix": "norgeskog:" }, { "from": "human", "value": " 3/4 cup evaporated milk and 3/4 to 1 c. sugar. Cook for 12 minutes. For 14 oz. can of condensed milk, use one large can of evaporated milk, 1 1/3 to 1 1/2 cup sugar. Cook 12 minutes.\n\n------------------------------------------------------------------------------------\n\n\n2 eggs\n1 c. brown sugar\n1 tsp. vanilla\n2 tbsp. flour\n1/2 tsp. baking powder\n1/4 tsp. salt\nMix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tip for mixing custom spice blends....", "loss": false, "prefix": null }, { "from": "human", "value": " Here's something I do when I'm mixing a spice blend up. To keep track of what I have put in, I dump the measured quantities of spice/herb into one small spot in the bowl. The next item gets dumped into a different spot. This is really helpful when you're mixing something that has a lot of different ingredients, like the Blackened Seasoning mix I'm making here:", "loss": false, "prefix": "AllenOK:" }, { "from": "gpt", "value": " salt, garlic, cayenne, white and black pepper? It's really hard to tell.\n\nSo.........we need the recipe!!!!! \n\nGood idea Allen", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " Here you go!\n\nBlackened Seasoning Mix\n\n2 T paprika\n5 t salt\n2 t onion powder\n2 t garlic powder\n2 t cayenne\n1 ½ t white pepper\n½ t black pepper\n1 t thyme\n1 t oregano\n\nMix all ingredients well, and place in a shaker (I use a Parmesan cheese dispenser like the pizzerias use.). DO NOT breathe in the “dust cloud” while mixing the spices together!\n\nWhen I took that picture, I hadn't added the thyme and oregano yet.", "loss": true, "prefix": "AllenOK:" }, { "from": "gpt", "value": " AllenMI, is that your reflection I see in the bowl, taking a picture? Reminded me of a joke I saw of a neked man's reflection (taking a picture) of an item he was selling on ebay. The warning said - e-bay sellers, don't forget to put your clothes on when taking photographs.", "loss": true, "prefix": "mish:" }, { "from": "human", "value": " ROFL! Yes, that is me in there. It looks like the flash fired. I have a Sony Mavica FD-75, and the flash has three settings, Off, On, and \"Fire when needed\". I usually leave the flash off, but sometimes it gets set to the \"fire when needed\" setting. I'm not sure if it's a software glitch, the default settiing when the unit's activated, or if my kids are messing with my camera.\n\nI remember that picture of the teapot on eBay. Heck, I may even have a copy of it somewhere on my main pc's HDD.", "loss": true, "prefix": "AllenOK:" }, { "from": "gpt", "value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tROFL! Yes, that is me in there. It looks like the flash fired. I have a Sony Mavica FD-75, and the flash has three settings, Off, On, and \"Fire when needed\". I usually leave the flash off, but sometimes it gets set to the \"fire when needed\" setting. I'm not sure if it's a software glitch, the default settiing when the unit's activated, or if my kids are messing with my camera.\n\nI remember that picture of the teapot on eBay. Heck, I may even have a copy of it somewhere on my main pc's HDD.\n\t\t\n\n\n\nLMAO - That's the one, that's the one, Allan. The man in the tea pot. I couldn't find it. IF you come across it, could you post it. First thing I thought of when I saw your reflection. (Knew there was a spicey joke in there some where.)", "loss": true, "prefix": "mish:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Rasberry Foam", "loss": false, "prefix": null }, { "from": "human", "value": " DOEA ANYBODY HAVE A RECIPE FOR RASPBERRY FOAM THE ONE THAT GOES INTO CANISTER? MANY THANKS\n 8)", "loss": false, "prefix": "COOKINGONGAS:" }, { "from": "gpt", "value": " Hi cookingongas - You probably didn't remember where you posted this question before - click on this link to find answers.\n\nhttp://www.discusscooking.com/viewtopic.php?t=8655", "loss": true, "prefix": "kitchenelf:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Help with food colouring!! How to get it of your hands!", "loss": false, "prefix": null }, { "from": "human", "value": " Whilst making something using black (supercook) food colouring, (The paste), i accidentally managed to spill it all over my hand, and it has stained my skin!! \n\nMy hand is now a purpley, pinkey colour.\n\nIf possible, could you please refrain from laughing at me, and help me get it off!!\n\nMany thanks, Mike.", "loss": false, "prefix": "Mike_s:" }, { "from": "gpt", "value": " Mike, the only thing I can think of is bleach. If that dosen't work, you could always try paint thinner. I know neither of these is really good to get on your skin but if you wash your hands VERY well afterwards you will be fine. I have had to use paint thinner on my foot after stepping into a pan of forest green paint.", "loss": true, "prefix": "crewsk:" }, { "from": "human", "value": " I was thinking something like Comet - I think I've used that before.", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " Also try lemon juice - or hand lotion. Both are said to remove food coloring stains from hands.", "loss": true, "prefix": "kitchenelf:" }, { "from": "human", "value": " go pick up some mechanics hand cleaner. i think lava makes a good one, with pumice. if it can get out oil and axle grease, it should be able to get out food coloring.", "loss": true, "prefix": "buckytom:" }, { "from": "gpt", "value": " Cheers guys (and gals?)\n\nI used this stuff called Milton, some sterylising fluid, sort of bleach etc.\n\nWorks pretty well, some of the bits on my palm (in the cracks) still show, but not too bad.\n\nYay.", "loss": true, "prefix": "Mike_s:" }, { "from": "human", "value": " cannot help with the getting off advice, but in the future, perhaps wear gloves when using it.", "loss": true, "prefix": "norgeskog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Copycat Recipes", "loss": false, "prefix": null }, { "from": "human", "value": " I was looking for a recipe for Olive Gardens rustic Tuscan soup with google and came up with a site that offers recipes for them as well as KFC, McD's, Mrs. Fields, Wendys, various candy options, and a rather large list by ethnic foods. \n\nhttp://www.recipesource.com/misc/copycat/olive-garden/", "loss": false, "prefix": "norgeskog:" }, { "from": "gpt", "value": " cool! \nI'll check it out tonight.\nI'm so hungry for a box full of Ding Dongs! Maybe, they'll have\nsomething like that.", "loss": true, "prefix": "pdswife:" }, { "from": "human", "value": " Recipe Source was the second recipe site I was ever on when I started \"computering\" - the first was Epicurious.\n\nTake a look around Recipe Source at everything - it's awesome!", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " i love recipe source. i was just on there last night.", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " I've got a cool book that blueprints the recipes for a number of restaurants. As soon as I find it, I'll give more info!!!", "loss": true, "prefix": "Erik:" }, { "from": "gpt", "value": " http://www.topsecretrecipes.com/thebooks.htm\n\nTodd Wilbur is the author's name...I have the first two books, very cool.\n\nhttp://www.topsecretrecipes.com", "loss": true, "prefix": "Erik:" }, { "from": "human", "value": " I like recipesource too, and there is another one - CopyKat.com that does restaurant copy recipes. \n\nMy favorite restaurant copies are Noodles Pasta Fresca and TGI Friday's Jack Daniels sauce. \n\nPaint.", "loss": true, "prefix": "Paint:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Need recipes with Lemon Balm", "loss": false, "prefix": null }, { "from": "human", "value": " My lemon balm is growing like crazy right now, so I'm hoping someone might have some TNT recipes using it.\n(Please no seafood though!)\n\nUsually, I just either freeze it inside ice cubes for a pretty addition to lemonade or iced tea, or I just add it to marinades,\nbut I really need some new ideas.", "loss": false, "prefix": "jkath:" }, { "from": "gpt", "value": " jkath look under www.sunriseherbfarm.com/recipes/lemonberrytart.html", "loss": true, "prefix": "middie:" }, { "from": "human", "value": " I thought I posted this here, but I guess not.\n\nThis is really nice ... not too lemony. It freezes well too. You can omit the lemon thyme and double up on the lemon balm.\n\n\nLemon Herb Tea Bread \n\n3/4 cup milk \n1 tablespoon chopped fresh lemon balm \n1 tablespoon chopped fresh lemon thyme \n1/2 cup butter, softened \n1 cup sugar \n2 large eggs \n2 cups all-purpose flour \n1 1/2 teaspoons baking powder \n1/4 teaspoon salt \n1 tablespoon grated lemon rind \nLemon Glaze \n\nCOMBINE first 3 ingredients in a saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes until cool. \n\nBEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. \n\nCOMBINE flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in lemon rind. Pour batter into a greased and sugared (or floured) 9-x5-x3-inch loafpan. \n\nBAKE at 325 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely. Drizzle Lemon Glaze over bread. \n\nLEMON GLAZE: Combine 1/2 cup sifted powdered sugar and 1 tablespoon lemon juice in a small bowl; stir until smooth. \n\nNOTE: I prefer to make this recipe using 3 mini loaf pans. I bake them for 48-50 minutes. You can also substitute all lemon balm for the lemon thyme.", "loss": true, "prefix": "HanArt:" }, { "from": "gpt", "value": " Thanks Middie, and Han - wow that is so pretty! Thank you!!", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " I've seen people make tea from lemon balm. Just seep it in some boiling water.\nYummers!", "loss": true, "prefix": "pdswife:" }, { "from": "gpt", "value": " I wonder if I could use it to \"muddle\" with some lime juice for a base for a good citrus spritzer? I bet it would be good....!", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " I've often used it to rub round the bowl when making a salad or serving strawberries - just gives a background flavour. \n\nWhen I'm entertaining in the summer, I often make an ice bowl, decorating the ice with lemon balm and nasturtium flowers.\n\nTo make the ice bowl I take two bowls, one just a little smaller than the other and stack them. Fill the space with water, leaving about a quarter inch of space for the ice to expand. Carefully place edible leaves and flowers, eg mint, lemon balm, lavender into the water. I use a slim cake spike to 'place' them evenly thoughout the water. I then tape the two bowls together, so that they don't move during the move to the freezer. Put the whole contraption into the freezer until set. When ready to use, just sit the bigger bowl in a bath of hot water (also a little hot water inside the smaller bowl - until they can be prised apart.... I serve fruits in the bowl - but keep your eyes on it, it melts.......", "loss": true, "prefix": "Ishbel:" }, { "from": "gpt", "value": " I've seen photos of those -- they're so beautiful!\nI also like the one you do in a canister (like one that oats come in) lined with foil, then you put your wine bottle in and add the flowers. When you tear off the canister, your wine bottle stays chilled for a very long time and has a pretty presentation.", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " That's a good idea, too, jKath.... Might try that when I'm next serving white wines outdoors!", "loss": true, "prefix": "Ishbel:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: whats a good recipe for salmon steak sandwich?", "loss": false, "prefix": null }, { "from": "human", "value": " whats a good recipe for salmon steak sandwich (w/o grilling)?", "loss": false, "prefix": "blah:" }, { "from": "gpt", "value": " Two separate parts to your question. How to cook the salmon and what to make the sandwich with (in addition to the salmon).\n\nI suppose you can cook the salmon any way at all and then make a sandwich. Least favorite way for a sandwich would be poaching or en papillotte.\n\nIf you can't grill it, consider pan frying or broiling. You may marinate the fish in a favorite marinade then cook it. Pan frying or broiling will give you a nice browned crust for added flavor.\n\nChoose the bread you want and dress up your sandwich. Consider scallions, roasted red peppers, tomato or whatever. Make a flavored spread from mayonnaise and different seasonings to spice up the deal.\n\nJust use your imagination. Walk down the aisle in the market and take a good look at all they have to offer that could make an interesting sandwich topping.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I would pan saute the salmon - make a spicy remoulade sauce, lettuce, tomato, on a sesame seed bun. Chipotle mayo would be good too. Then from there you can add things like the roasted red peppers Andy M. mentioned. You might even try some fresh mozzarella. If you had ciabatta bread you could even make a panino with the above ingredients.", "loss": true, "prefix": "kitchenelf:" }, { "from": "gpt", "value": " I'm thinking just some creamy type of dill dressing and pumpernickel bread with cold poached salmon. Oh, and a little butter lettuce.", "loss": true, "prefix": "mudbug:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Flavor Boosters Tips", "loss": false, "prefix": null }, { "from": "human", "value": " Don't know if this is the right place for this. I've had it saved in my documents for some time and thought someone might be able to use some of the tips.\nFLAVOR BOOSTERS TIPS\n\nWhen making creamed chipped beef, add a half a tablespoon of Worcestershire sauce for zingy flavor. \n\n\nIf you have spinach dip left over from a party, mix it into a batch of mashed potatoes. \n\n\nReplace the water called for in cake recipes with milk. \nThis results in much richer cakes. \n\n\nWhen making a pot of bean or split pea soup, add 2 slices of fresh lemon. It brings out the flavor of the ingredients and reduces the need for salt. \n\n\nAdd a teaspoon of molasses to beef stew for an irresistible sweetness. \n\n\nWhen boiling the pasta to make macaroni and cheese, add half a bag of frozen mixed vegetables. Then drain the water and make the mac and cheese as usual. The veggies are deliciously coated with the cheese sauce and help to round out this simple dish. \n\n\nAdd shredded cheddar cheese, crushed french-fried onion rings and cooked, crumbled bacon or bacon bits to a batch of mashed potatoes. This is really yummy! \n\n\nIn an apple pie recipe that called for a dot of butter, substitute maple butter. That little bit of sweetness makes a huge difference. \n\n\nAdd an undiluted can of cream of chicken or mushroom soup to dry stuffing mix to give it a flavor boost. Add enough water to moisten and bake as usual. \n\n\nAdd 3 drops or so of lemon juice and 1/2 tsp vanilla to your pecan pie filling. It really adds a lot of flavor! \n\n\nTry adding maple flavoring instead of vanilla in your peanut butter cookies. It makes wonderful change. \n\n\nUse well-drained pineapple tidbits to your apple pie filling and reduce the apples by the same amount. It creates a whole new flavor. \n\n\nCrush gingersnaps and use the crumbs to thicken gravy in pot roasts, sweet & sour meatballs and other recipes. It adds a unique flavor. \n\n\nAdd a pinch of ground allspice to Thousand Island dressing for a super salad topper. \n\n\nCoat chicken breasts with a mixture of olive, rosemary and oregano before roasting them for a zippy flavor. \n\n\nSprinkle an equal amount of salt and chili powder to your French fries and bake instead of frying. \n\n\nAdd a pinch of celery seed to your buttered carrots, this gives a real zip to your side dish. \n\n\nMix a pinch of prepared horseradish to the mayonnaise to dress potato salad. \n\nAdd a bit of milk and sugar to the mayonnaise when making potato salad. \n\n\nAdd a bit of Maple flavoring to zucchini bread batter for a wonderful, mellow taste. \n\nUse some shredded carrots for a small portion for the zucchini in zucchini bread for a different taste. \n\n\nPour a bit of maple syrup over a grapefruit half for a new, sweet flavor. \n\n\nFor a dazzling apple pie, drizzle maple syrup over the apple before putting on the top crust. \n\n\nA bit of shredded zucchini added to a boxed brownie mix makes an extra moist batch of brownies. \n\n\nWhen making rhubarb pie, cover the bottom crust with chopped fresh rhubarb, then sprinkle on some brown sugar and top that with a package of strawberry gelatin. Put on the top crust and bake. \n\n\nStir a can of tiny shrimp (rinsed and drained) to your next batch of coleslaw. \n\n\nAdd grated carrots to clam chowder to enhance the color and flavor of this creamy soup. \n\n\nAdd 1/4 to 1/2 cup of ketchup to your homemade vegetable soup for a tasty batch of soup. \n\n\nAdd a few, diced pieces of cream cheese to your goulash before serving for an extra rich meal. \n\n\nTo brighten the flavor of your beef stew, add some cubed turnip. \n\nTry adding a clove or two of garlic and some chili powder to your stew for a really nice flavor. \n\n\nFor a new twist to oatmeal, add a spoonful of peanut butter and stir until it's melted and sprinkle on a few chocolate chips. \n\n\nBefore brewing coffee, add 1 to 2 tablespoons cinnamon, 1 to 2 tsp brown sugar and a dash of ground cardamom for an extra special cup of coffee.", "loss": false, "prefix": "Spice1133:" }, { "from": "gpt", "value": " More Flavor Tips\n\n\n\nAdd some diced pepperoni to your next batch of homemade chili for a unique lift. \n\n\nTry mixing a chopped apple into corn bread batter for a moist, delicious treat. \n\n\nTo any can of baked beans, stir in 1/4 cup barbecue sauce, 1/4 tsp each of garlic powder and pepper and 1/2 tsp dried basil for a wonderful batch of beans. \n\nAdd a dash of cinnamon and ginger to your favorite baked beans recipe for a really special flavor. \n\n\nAdd a sprinkle of instant coffee granules to perk up brown gravy \n\nAdd a dash of chili powder to beef or pork gravy \n\n\nSubstitute eggnog for the milk in a recipe for pancakes, waffles or French Toast \n\n\nMix chopped ham in with your egg salad for a new twist \n\nUse day old cornbread instead of bread crumbs in your meatloaf \n\n\nUse sour cream in your mashed potatoes instead of milk and sprinkle a little oregano in \n\n\nUse 2 slices or caraway rye bread to make your meatballs \n\n\nSimmer a cinnamon stick in with your red cabbage and remove it before serving \n\n\nMix a tablespoon of dry onion soup mix to your sautéed mushrooms \n\n\nTop your asparagus with butter and freshly grated nutmeg \n\n\nAdd 1/2 teaspoon of cornstarch to your flour when making a pie crust for a tastier and flakier crust. \n\n\nCoat your cabbage in oil and vinegar dressing before making coleslaw for a zestier taste \n\n\nAdd a bit of ground nutmeg with the dry ingredients when making sugar cookies. It gives it a slightly richer flavor. \n\n\n\nAdd a little pickling spice to your roast beef. The spices make a terrific gravy! \n\n\nAdd a drop of ketchup in your beef gravy for a richer flavor without a tomato taste \n\n\nReplace a quarter of the mozzarella cheese in you lasagna recipe with sharp cheddar \n\n\nInstead of frying meatballs for spaghetti, drop them in chicken broth and boil for 15 minutes. Drain and add them to simmering spaghetti sauce. They hold together but remain tender. \n\n\nAdd a few slices of pepperoni to your spaghetti sauce for a quick and tasty addition. \n\n\nBoil your green beans with a teaspoon of beef bouillon for a tasty difference \n\n\nAdd a teaspoon of sugar and some chopped onion when you fry potatoes for a heartier, old-fashioned flavor \n\n\nDrizzle a little maple syrup to your cottage cheese before serving. It makes it taste a whole lot better! \n\n\nSprinkle pink lemonade mix to your apple pie filling for different twist \n\nAdd 1/2 cup of applesauce to your apple pie filling for extra flavor and body \n\n\nMix a can of cherry pie filling in with your brownie batter \n\n\nTo perk up your meatloaf, use crushed potato chips instead of bread crumbs. \n\n\nTo give your corn some zip, combine 1 cup corn and 1½ cups stewed tomatoes, a dash of salt & pepper and a teaspoon of taco seasoning and heat on the stove. \n\n\nUse pepper-jack cheese over cooked broccoli for a side dish with pizzazz. \n\n\nFor a refreshing iced tea cooler, fill a tall glass two-thirds full with brewed iced tea and fill the rest of the way with ginger ale and a squeeze of lemon juice.", "loss": true, "prefix": "Spice1133:" }, { "from": "human", "value": " These tips are great, Spice!\n\nI love anything that adds maple, so I've been salivating over many of these.", "loss": true, "prefix": "jkath:" }, { "from": "gpt", "value": " Your welcome jkath, there are some interesting ones, but also some that I just can't imagine trying.", "loss": true, "prefix": "Spice1133:" }, { "from": "human", "value": " Very good tips, Spice!\n\nBy the way, I love your quotation...", "loss": true, "prefix": "Constance:" }, { "from": "gpt", "value": " great tips! thanks!", "loss": true, "prefix": "luvs:" }, { "from": "human", "value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tVery good tips, Spice!\n\nBy the way, I love your quotation...\n\t\t\n\n\n \nThanks Constance, believe me, it fits. \n\nLuv you are very welcome, glad you like them.", "loss": true, "prefix": "Spice1133:" }, { "from": "gpt", "value": " YOUWIE ZOUWIE! Great tips.", "loss": true, "prefix": "jpmcgrew:" }, { "from": "human", "value": " When you're making mashed potatoes, definitely add the cheese and bacon. Also, a little bit of garlic, roasted garlic puree, or a wee little bit of chipotle puree.", "loss": true, "prefix": "AllenOK:" }, { "from": "gpt", "value": " Great Tips!\n\nBut don't add lemon during the cooking of dry beans or lentils. Acid inhibits softening. Add it after the legumes are cooked.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " i think ill try every one of these tips", "loss": true, "prefix": "masteraznchefjr:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What size is a #2 can?", "loss": false, "prefix": null }, { "from": "human", "value": " I was looking at an old recipe and it calls for a \"#2 can\" of something. What size is a #2 can?", "loss": false, "prefix": "bccy:" }, { "from": "gpt", "value": " I read somewhere that a #2 can is 20 oz.\n\nBC", "loss": true, "prefix": "BlueCat:" }, { "from": "human", "value": " Not knowing the recipe - or what the ingredient is - it's a toss up as to if you mean weight or fluid volume.\n\nBy weight, a #2 can is 1-Lb 4-oz (20 oz), by volume it's 1 pint 2 oz (or 22 fluid oz).", "loss": true, "prefix": "Michael in FtW:" }, { "from": "gpt", "value": " I checked with my Better Homes and Gardens Cookbook (1942) and it lists a #2 can as a 1 lb, 10 oz. to 1 lb. 8 oz. and it is approximately 2-1/4 to 2-1/2 cups of contents.", "loss": true, "prefix": "jkath:" }, { "from": "human", "value": " This is a chart I have.\n\nNo 1 picnic = 1 1/4 cup volume or 10 1/2 to 17 ounces weight\n\n \n\nNo. 2 = 2 1/2 cups volume or 20 ounces weight\n\n \n\nNo. 2 1/2 = 3 1/2 cups volume or 27 to 29 ounces weight\n\n \n\nNo. 3 = 5 3/4 cups volume or 51 ounces weight\n\n \n\nNo. 10 = 3 quarts volume or 6 1/2 pounds to 7 pounds 5 ounces weight", "loss": true, "prefix": "Spice1133:" }, { "from": "gpt", "value": " Very good info. Thanks for posting it spice. this will be a big help to a lot of people.\nDove", "loss": true, "prefix": "Dove:" } ]

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