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{
"from": "system",
"value": "This is a cooking forum thread titled: Where do you buy your spices?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I get about 99% of my spices through Penzeys.com now. I was introduced to them by a fellow cooking/grilling friend. Everything tastes SO much fresher than grocery store spices.",
"loss": false,
"prefix": "Mr_Dove:"
},
{
"from": "gpt",
"value": " I go through Penzys too. Since I have discovered them I have not looked back. Their spices are the best I have tasted around here. They also have very good prices as well.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " really? i have a penzey's catalog. i'll have to check them out.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " in a grocery store from the spice aisle. okay i'll quit being a smart aleck. i need a penzey's catalogue.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " We have a Penzey's store not too far from here. I stock up whenever I get out that way. They have great spices and they are reasonable - although I still spend a bundle when I go there.\n\nBC",
"loss": true,
"prefix": "BlueCat:"
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{
"from": "gpt",
"value": " Here is Penzys website.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " ah gb you read my mind i was just about to ask that !! thank you !!!",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " I've never been there...would love to check it out.\nWe usually pick up the big jars of Tone's seasonings at Sam's, and I also grow a lot of my own.\nWhen I was in the greenhouse business (22 years) I used to get a lot from Frontier Herbs. Now they have a retail site. You have to buy them in large quantities, but you can always split with a friend, or fill small jars and include them in the Christmas baskets you give to your friends. \nThey are very fresh and flavorful, and they have a large variety. \nhttp://www.frontiercoop.com/shop/merchant.mvc",
"loss": true,
"prefix": "Constance:"
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{
"from": "human",
"value": " My pleasure. Once you go Penzys you never go back",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " yeah the closest store to me is in columbus about 3 hrs away. bummer. so i requested a catalogue *smile*",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Also get my spices from penzy's. My vanilla from Mexico. I haunt any friends that are taking a cruise that goes to Mexico. Last time they brought me back a quart of it and it's almost gone. Ahem, anyone here going to Mexico???",
"loss": true,
"prefix": "Spice1133:"
},
{
"from": "gpt",
"value": " another things to note is that Penzey's always includes a 1.5 ounce bottle of something free with every order (all of mine at least). Its always like Christmas to see what they threw in for me to try.\n\nAlso, their catalog is very informative. I like reading the detailed information on pepper production and saffron. Both very informative.",
"loss": true,
"prefix": "Mr_Dove:"
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{
"from": "human",
"value": " Spice1133 said:\n\t\t\t\n\t\t\n\n\n\t\t\tAlso get my spices from penzy's. My vanilla from Mexico. I haunt any friends that are taking a cruise that goes to Mexico. Last time they brought me back a quart of it and it's almost gone. Ahem, anyone here going to Mexico???\n\t\t\n\n\n \n\nBe careful. A lot of Mexican vanilla is bogus and poisonous. Especially if it's low priced.\n\nhttp://www.vanilla.com/html/facts-mexican.html\n\nhttp://www.straightdope.com/columns/011207.html\n\n\nPENZEY's ROCKS. Their store up here opens soon! I'll meet GB there!",
"loss": true,
"prefix": "jennyema:"
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{
"from": "gpt",
"value": " I can't wait Jenny!!!",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\t...PENZEY's ROCKS. Their store up here opens soon! I'll meet GB there!\n\t\t\n\n\n \nJen:\n\nI'm looking forward to the store's opening as well. Do you know where its located?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tDo you know where its located?\n\t\t\n\n\n1293 Massachusetts Ave in Arlington. (781) 646-7707 \n\nMonday-Friday\n9:30 am-5:30 pm\nSaturday\n9:30 am-5:00 pm\n\nWe could have a mini DC meeting there",
"loss": true,
"prefix": "GB:"
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{
"from": "human",
"value": " I use Tradewinds spices, which I buy from a restaurant supply store.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tJen:\n\nI'm looking forward to the store's opening as well. Do you know where its located?\n\t\t\n\n\n \nSorry buddy! We'll ALL meet there!!",
"loss": true,
"prefix": "jennyema:"
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"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\t1293 Massachusetts Ave in Arlington. (781) 646-7707 \n\nMonday-Friday\n9:30 am-5:30 pm\nSaturday\n9:30 am-5:00 pm\n\nWe could have a mini DC meeting there \n\n\n\n \n\nI think I'll do a drive-by and check it out.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Well I took a short ride to check out the new Penzey's store. It's in Arlington, MA, just west of Boston. For locals, it's on Mass Ave. in Arlington Heights just East of the Lexington line.\n\nIt's a reasonably good sized store. I think it used to be a Chinese restaurant. It's set up in a rustic style with lots of wood crates stacked for shelving. The lone attendant was pleasant and helpful.\n\nThe price of gas was worth the savings in shipping costs and the immediate gratification of being able to carry my spices home with me.\n\nI bought some smoked paprika, ground chipotle (a definite smoked flavor theme here) along with cayenne and French thyme. The prices appear to be the same as the catalog.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: oil and frying",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Is sunflower oil good for frying French fries?\n\nThe label on the jug says:\n\n\n\n\n\t\t\tNot recommended for deep frying due to low smoking point.\n\t\t\n\n\n\nNow, I didn't do so good in science back in my grade years. So I don't get what is wrong with it.",
"loss": false,
"prefix": "cyberian:"
},
{
"from": "gpt",
"value": " It means don't use it. A low smoking point basically translates that the oil will \"burn\" at a lower temperature than that of other oils. To properly deep fry, the oil temperature needs to be between 350-375 degrees and some oils cannot be heated that high without smoking. If you use that oil you risk a fire in your kitchen. The safest all purpose oil to use would be Canola.",
"loss": true,
"prefix": "ironchef:"
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{
"from": "human",
"value": " Peanut oil is another good choice for frying.",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "gpt",
"value": " That was fast!\n\nIs there one specifically for frying? I plan to fry a lot.\n\nEDIT: Someone answered it before I even submitted! Thank you, you two!\n\nNot too much traffic, but active and helpful. Thanks again.",
"loss": true,
"prefix": "cyberian:"
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{
"from": "human",
"value": " i fried for the first time about 5 days ago, and used vegetable oil... it seemed to turn out rather well. Are peanut and canola better?",
"loss": true,
"prefix": "college_cook:"
},
{
"from": "gpt",
"value": " college_cook said:\n\t\t\t\n\t\t\n\n\n\t\t\ti fried for the first time about 5 days ago, and used vegetable oil... it seemed to turn out rather well. Are peanut and canola better?\n\t\t\n\n\n \nNot necessarily, they're just different. If I'm not using olive oil, I'm using peanut.",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "human",
"value": " Vegetable and Canola Oil are relatively interchangeable because they have almost no flavor/aroma and have a high smoking point. Peanut Oil however can change the flavor of the food a bit, as will Olive Oil. Costwise, it's also makes sense to go with a cheaper oil such as Canola or Vegetable since you'll be using such a large quantity of it.",
"loss": true,
"prefix": "ironchef:"
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{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\t...Peanut Oil however can change the flavor of the food a bit...\n\t\t\n\n\n \nI totally disagree! Peanut oil is a neutral flavored oil ... unless you're buying the stuff from China.\n\nhttp://www.epicurious.com/cooking/how_to/food_dictionary/search?query=peanut+oil",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "human",
"value": " HanArt said:\n\t\t\t\n\t\t\n\n\n\t\t\tI totally disagree! Peanut oil is a neutral flavored oil ... unless you're buying the stuff from China.\n\nhttp://www.epicurious.com/cooking/how_to/food_dictionary/search?query=peanut+oil\n\n\n\n \nThat's the only type of peanut oil I use. If not for the flavor what's the point? It's cheaper to go with Canola or Vegetable and it has a higher smoking point.",
"loss": true,
"prefix": "ironchef:"
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{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\tThat's the only type of peanut oil I use. If not for the flavor what's the point? It's cheaper to go with Canola or Vegetable and it has a higher smoking point.\n\t\t\n\n\n \nAround here peanut oil is cheap and it has the same high smoke point. One of the reasons it's so popular for fried turkeys.",
"loss": true,
"prefix": "HanArt:"
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{
"from": "human",
"value": " college_cook said:\n\t\t\t\n\t\t\n\n\n\t\t\ti fried for the first time about 5 days ago, and used vegetable oil... it seemed to turn out rather well. Are peanut and canola better?\n\t\t\n\n\n \n\nPeanut oil and canola oil are vegetable oil!\n\nThere is no such thing as \"vegatable oil,\" really. It is called that to distiguish it from animal fats. Any oil made from vegetable matter (eg, peanuts, olives, flaxseed, corn) is technically vegetbale oil. \n\nIf the bottle says \"vegetable oil,\" look closer and you'll see what it's made from.\n\nHere's a smoke point chart: http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm",
"loss": true,
"prefix": "jennyema:"
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"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tPeanut oil and canola oil are vegetable oil!\n\nThere is no such thing as \"vegatable oil,\" really. It is called that to distiguish it from animal fats. Any oil made from vegetable matter (eg, peanuts, olives, flaxseed, corn) is technically vegetbale oil. \n\nIf the bottle says \"vegetable oil,\" look closer and you'll see what it's made from.\n\nHere's a smoke point chart: http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm\n\n\n\n \nTechnically they are, but they are not used in the blend of oils that used to make what is marketed and labeled as \"Vegetable Oil\". The oils that are used are usually one or more of the following: Corn, Soybean, and Sunflower. These oils are then further refined to produce a higher smoking point and almost virtually no scent or flavor. It's called a \"Vegetable Oil\" because it's a blend, and it's easier to market it and label it that way.",
"loss": true,
"prefix": "ironchef:"
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{
"from": "human",
"value": " The bottom line is that everyone will always have their own personal preferrence which types of oil they use, but why not use one that's cheap and relatively healthy for you?\n\n\nCanola Oil\n\n\n\nCanola is the marketing name for oil that is obtained from rapeseeds. Bright yellow rape crops can be spotted in fields in many parts of Europe and North America. The oil is popular in Japan, China, and India and it is the most widely used oil in Canada. It is also popular in the northern United States and is gaining popularity throughout the remainder of the country.\n\nCanola oil is also known as LEAR oil, or \"Low Erucic Acid Rapeseed\" oil. It has the lowest level of saturated fat of any edible oil and has one of the highest levels of heart-healthy monounsaturated fat. It also contains a high level of omega-3 fatty acids, which is a polyunsaturated fat that helps to decrease the risk of heart disease and lowers blood pressure. Because it is mildly flavored and inexpensively priced, canola oil is an excellent choice for cooking or baking, or as an ingredient for salad dressings.\n\n\nThe only Peanut Oil I use are the ones that are strongly flavored and scented, but I learned something new as well about domestic peanut oils:\n\n\nPeanut Oil\n\n\n\nIn the United States, the oil obtained from peanuts is almost clear and has a mild flavor due to the refining process that is used. The Chinese version has more of a peanut taste and aroma. Refined peanut oil has a high smoke point so it is an excellent choice for sautéing and frying. It does not absorb or transfer flavors from food during the cooking process. It is also high in monounsaturated and polyunsaturated fats, which makes it a healthy oil to use for cooking or as a base for dressings. It will keep for long periods if stored in its original container in a cool, dark place. Peanut oil is also known as groundnut oil and it should be remembered that its use in cooking might cause severe illness in people allergic to peanuts.\n\nVegetable Oil\n\n\n\nVegetable oil usually consists of a highly refined blend of various oils such as soybean, corn, and sunflower or it may consist of only one type of oil. The label may or may not list the types of oil contained within the blend, so the consumer will often never know exactly what they are purchasing. The refining process usually results in oil that has a high smoke point and a color ranging from almost clear to golden yellow, but with very little taste or aroma. This makes vegetable oil a good all-purpose oil for sautéing, frying, and baking, but it should not be used as a condiment.",
"loss": true,
"prefix": "ironchef:"
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"from": "gpt",
"value": " cyberian - sounds like you got a jug of \"unrefined\" sunflower oil - whch has a very low smoke point (about 225-F). Refined sunflower oil has a smoke point of about 440-F ... up there with peanut oil. \n\nFor a quick list of oil smoke points - look here: http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm",
"loss": true,
"prefix": "Michael in FtW:"
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"from": "human",
"value": " I couldn't find the exact one I have. So I will give some more info from the label:\n\n100% Pure Sunflower Oil\nLow in saturated fat\n70% polyunsaturates\n19% momounsaturates\n\nCAUTION: Any oil will burn if overheated. To not leave unattended while heating. Smoking Point: 410F (210C).\n\nI don't know if the above caution is a standard warning to all oil or not since it says \"any oil will...\" rather than saying the current type of oil.",
"loss": true,
"prefix": "cyberian:"
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{
"from": "gpt",
"value": " When in doubt - read the label! \n\nThe \"CAUTION: Any oil will burn if overheated. To not leave unattended while heating.\" is a standard warning. The \"Smoking Point: 410F (210C).\" seems to be specific for your jug of oil. Since you only need to heat it to about 375-F for french fries (below it's smoke point) it \"should\" be safe to use - even for deep frying - as long as you use a thermometer and watch the temp.",
"loss": true,
"prefix": "Michael in FtW:"
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{
"from": "human",
"value": " I don't have a thermometer. The switch only has numbers. :/ Which number should I set it on?",
"loss": true,
"prefix": "cyberian:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Iron Rich Foods",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When I went to the doctor last week, my iron was very low & she put me on iron pills. Well, I can't take them because they make me sick. I know that liver & dark leafy greens, such as kale, spinich, & broccoli, are rich in iron. What are some other iron rich foods?",
"loss": false,
"prefix": "crewsk:"
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"from": "gpt",
"value": " i think any kind of beef is pretty high in iron other than the liver. i can't take the pills either cause i end up looking like i have have 2 black eyes. what about black beans are those high in iron?",
"loss": true,
"prefix": "middie:"
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{
"from": "human",
"value": " Thanks middie! When I take them they mess up my tummy. I'll have to check out black beans, I never thought about those.",
"loss": true,
"prefix": "crewsk:"
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"from": "gpt",
"value": " I have heard that in order to get the benefit from spinach, it needs to be cooked. Raw won't do much for you. This is just what I have heard though. I am not sure how true it is.",
"loss": true,
"prefix": "GB:"
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"from": "human",
"value": " I've heard that too GB. The only ways I like cooked spinich is if it's creamed, made into a dip, or added to meatballs. Hmmm...I need to make more meatballs anyway!",
"loss": true,
"prefix": "crewsk:"
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"from": "gpt",
"value": " crewsk here's a link that has food and how much iron is in it.\n\nhttp://www.sandiegobloodbank.org/education/iron_rich_foods.php",
"loss": true,
"prefix": "middie:"
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{
"from": "human",
"value": " Cool! Thanks middie! I'll have to check it out a little later, time to get ready to pick TC up from school. Today's the last day & I get to sleep late tomorrow!! YIPEEEE!!!!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " wow mine's in school until the 7th. enjoy your sleep-in crewsk !!",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I checked out the site & bookmarked it to refer to. Thanks middie!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I became anemic way back in the 80s. I hated taking those iron pills, so the doc said to keep eating lots of red meat and potatoes, along with the dark green leafies, etc...\nwoo hoo!\n(Now I have a reason for being such a carnivore!)",
"loss": true,
"prefix": "jkath:"
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"from": "human",
"value": " Also, some of the high-protein drinks have a larger amount of iron than you'd think. The only problem is that they taste like they have iron in them....\n(nothing a little chocolate couldn't help....)",
"loss": true,
"prefix": "jkath:"
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"from": "gpt",
"value": " Thanks jkath! Chocolate makes just about everything better!",
"loss": true,
"prefix": "crewsk:"
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{
"from": "human",
"value": " I was looking through my old 1942 BH &G cookbook for a question someone had posted regarding a #2 can and found this info on iron:\n\nRichest Natural Sources for Iron:\nLiver, molasses, dried apricots, egg yolk, green and leafy vegetables, potatoes, whole grain and enriched cereals, flour, and bread.",
"loss": true,
"prefix": "jkath:"
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"from": "gpt",
"value": " Hi Crews - \n\nYou might want to try taking a 'ferrous gluconate' supplement instead of the more usual 'ferrous sulfate'. In my midwife days, when a lot of my moms couldn't take the sulfate, they were able to tolerate the gluconate - apparently it's a little easier on the tummy. Try taking it with a little yogurt, too.\n\nAs for cooked spinach versus raw, how 'bout the baby spinach? It's so easy to just saute up with a little garlic - just wash it and throw in a hot pan with a little oil and/or butter; the moisture from the washing will 'wilt' the baby spinach, so you only need to cook it a few minutes - delish!",
"loss": true,
"prefix": "marmalady:"
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"from": "human",
"value": " Thanks jkath!\n\n\nMarmalady, I'll have to check that out, thanks. Since I'm having to increase my calcium too, yogurt has become a part of my daily eating routine. I had a bone density test a couple of weeks ago & it mine was worse than my mom's. Fortunately for me your bones don't stop regenerating, for lack of a better word, until in your 30's. So I still have a few years to help them out. Since I don't drink milk it's a calcium + D supplement & other calcium rich foods for me every day.",
"loss": true,
"prefix": "crewsk:"
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"from": "gpt",
"value": " It's a good excuse to eat a lot of ice cream, crewsk! Actually, the reduced fat frozen yogurts have more calcium than ice cream.\n\nHere's another good calcium recipe for you, too (it's out of one of my pregnancy books, but what the heck--it's yummy!)\n\nDouble the Milk Shake\n\n* Freeze a ripe banana, peeled and wrapped in plastic, 12 to 24 hours before making this shake\n\n1 c fat-free or low-fat milk\n1/3 c nonfat dry milk\n1 frozen ripe banana, cut into chunks\n1 tsp vanilla extract\nDash or ground cinnamon (optional)\n\nPlace all the ingredients in a blender and puree. Serve immediately.\n\nBerry Variation:\nAdd 1 1/2 c berries, fresh or unsweetened frozen and 1 Tbsp frozen apple juice concentrate before blending. Omit cinnamon.\n\nCreamsicle Variation:\nAdd 2 Tbsp frozen orange juice concentrate (thawed). Omit the cinnamon.",
"loss": true,
"prefix": "PA Baker:"
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{
"from": "human",
"value": " Thanks PA! That looks wonderful, looks like I need to get more bananas. The kids eat them faster than I can buy them!",
"loss": true,
"prefix": "crewsk:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: i need help with vinegar",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i am making general tso chicken. the recipe called for 1/4 cup white wine vinegar. well i grabbed the wrong thing. now all i have is white cooking wine and some spiced white vinegar. can i use the spiced white vinegar instead??",
"loss": false,
"prefix": "lonzo:"
},
{
"from": "gpt",
"value": " I have never heard of spiced white vinegar so I can not say for sure, but my instinct is to say that you could still use it. The dish will probably not taste the same, but it could still be good. You might just make a happy mistake",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " it is white vinegar with onion, garlic and peppers at the bottom of the bottle.",
"loss": true,
"prefix": "lonzo:"
},
{
"from": "gpt",
"value": " Oh that sounds quite tasty. Well since General Tso Chicken usually has similar flavors, I would say you would be safe using it.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " well i did. i will let ya know how it tastes tonight. its my General Tso Easter Chicken",
"loss": true,
"prefix": "lonzo:"
},
{
"from": "gpt",
"value": " Congratulations! That's what cooking is all about!\n\n\nSara",
"loss": true,
"prefix": "Sara:"
},
{
"from": "human",
"value": " Awesome Awesome Awesome. Probably the best Chinese dish I've ever made. Thx for the help.",
"loss": true,
"prefix": "lonzo:"
},
{
"from": "gpt",
"value": " I am so glad it worked out",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " lonzo said:\n\t\t\t\n\t\t\n\n\n\t\t\tAwesome Awesome Awesome. Probably the best Chinese dish I've ever made. Thx for the help.\n\t\t\n\n\n \npost the recipe......a new member lancer wants some chinese recipes.",
"loss": true,
"prefix": "norgeskog:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Calling Mix and Match Experts!",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Hello All, \n\nI am a college student and recently came home to find the below mentioned things in my fridge. I would really appreciate it if you'll could prescribe a recipe for the same. I'm not a bit choosy of what it turns out as long as its edible and spicy . \n\n\nTomatoes\nYoghurt\nCucumbers\nCheese Spread\nMayonese\nNoodles\nFranks\nIce Cream\nGreen Peas\nJam\nChilli pieces\nLettuce Leaves\nGinger\nYellow Lemons\nOil\nHoney\nDates\nButter\nSalt\nPepper\nSugar\nLoads of eggs\nThanks in advance if you've got that perfect mixture for the above mentioned stuff .",
"loss": false,
"prefix": "Tiah:"
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{
"from": "gpt",
"value": " Looking at the list... I'd make some scrambled eggs ( cooked in butter) with salt and pepper and maybe some of the cheese spread depending on what type it is. Then chop some tomatoes for the top. Or have a small salad with just lettuce,\ntomatoes and sliced cukes with the eggs.\n\nIce cream with jam on top for dessert if the flavors match.\n\nAnd I know it sounds weird but, I'd have a hot cup of water with lots of lemon juice to drink. ( with the eggs lol, not the ice cream.)\n\nI'm not in a creative mood.. \nsoon one of the other members will come along with \na wonderful meal all put together for you.\n\nEnjoy and welcome to the site.",
"loss": true,
"prefix": "pdswife:"
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"from": "human",
"value": " Tiah said:\n\t\t\t\n\t\t\n\n\n\t\t\tHello All, \n\nI am a college student and recently came home to find the below mentioned things in my fridge. I would really appreciate it if you'll could prescribe a recipe for the same. I'm not a bit choosy of what it turns out as long as its edible and spicy . \n\nTomatoes Tomatoes\nYoghurt\nCucumbers\nCheese Spread\nMayonese\nNoodles\nFranks\nIce Cream\nGreen Peas\nJam\nChilli pieces\nLettuce Leaves\nGinger\nYellow Lemons Yellow Lemons\nOil\nHoney\nDates\nButter\nSalt Salt\nPepper Pepper\nSugar\nLoads of eggs\nThanks in advance if you've got that perfect mixture for the above mentioned stuff .\n\t\t\n\n\n \nRed: Use these ingredients to make a Honey-Ginger-Lemon Creme Brulee or Custard with Dates\n\nBlue: Use these ingredients to make a pasta\n\nPurple: Use these ingredients to make a Lettuce and Tomato Salad with Greek Tsaziki dressing. Also use the Lemon, Salt, and Pepper when making the dressing. Dice the cucumber and mix with 1/2 mayo and 1/2 yogurt, lemon, salt, and pepper to taste. \n\nFor the ice cream and jam, you can do as pdswife suggested.",
"loss": true,
"prefix": "ironchef:"
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"from": "gpt",
"value": " LOL.. see what I mean. Those are great ideas Ironchef.",
"loss": true,
"prefix": "pdswife:"
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"from": "human",
"value": " Hmm, interesting stuff. Thank you all.\nBtw, what are sliced cukes ?",
"loss": true,
"prefix": "Tiah:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need help thickening sauce ASAP!!!!!!!",
"loss": false,
"prefix": null
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"from": "human",
"value": " Hey everyone..i'm making some meatballs for todays festivities and i've never made them before. i actually bought the meatballs frozen and am adding a glaze to them which i made with a chicken dish a few weeks ago. When i made the chicken i cooked the sauce and it got thicker. Now, i didn't cook it first thinking it would thicken in the crockpot but now i'm second guessing myself. the sauce itself is very watery..the ingredients are pineapple juice, whiskey, brown sugar, soy sauce, garlic powder, black pepper. i also added two tablespoons of flour to try to thicken it but it barely made a difference. i poured it over the meatballs in the crockpot and turned it on high. we're eating in about four hours. i'm afraid it's not going to get thicker. does anyone have any thoughts? or, if it doesn't work, what can i do last minute to make the sauce thicker? i don't have any cornstarch!!!! Please help!!!!!!!!!!",
"loss": false,
"prefix": "kirdy79:"
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"from": "gpt",
"value": " Hi kirdy79,\n\nIf you leave the meatballs on high the sauce will probably thicken. As you know it takes awhile for a crockpot to reach a high temp. With about an hour to go I would be tempted (if the sauce hasn't thickened by them) to remove the meatballs and turn the crockpot to high, cover with a lid, and let boil. If you still don't like the looks of it pour into a pot, bring to a simmer/low boil, and mix about 2 TBS flour with 2 TBS COLD water - mix well with a fork, add it to your glaze on the stove and whisk. See if that thickens it. Return to the crockpot along with the meatballs. If not, the flavor will still be a part of the meatballs - when people pull out a meatball they probably won't be taking any sauce with it anyway. \n\nBut I understand you want some of it stick as I would. I'd try the method I mentioned above.\n\nLet us know if it worked!!!!!",
"loss": true,
"prefix": "kitchenelf:"
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"from": "human",
"value": " I was going to suggest cornstarch but you dont have that on hand. I know you've already added flour, but I would use a couple more tablespoons and mix it with a bit of water to make a thinish paste and slowing add it to the crockpot. I would also add some kitchen bouquet or gravy master to keep a nice brown look to your stock.",
"loss": true,
"prefix": "amber:"
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{
"from": "gpt",
"value": " In a pinch Ive been known to use some instant mashed potatoes for soups and such.",
"loss": true,
"prefix": "jpmcgrew:"
},
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"from": "human",
"value": " As was already mentioned, it takes a long time to cook anything in a crockpot. I think that if you keep checking whatever it is, you may be losing a lot of the heat by removing the cover often, and that will prevent your food from cooking in a timely manner. \n\nOne thing you may have done, was to make the dish in a pot on the stove, and then put it into the crock pot to keep warm.",
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"prefix": "lyndalou:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Convection Prime Rib",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a strange question. I have a great, foolproof recipe for standing rib roast (any size). Roast at 500 degrees for a precise amount of time (8 min. per pound for rare, 9 for med, etc.). Then turn off oven and DO NOT OPEN OVEN DOOR for at least one hour to 3 hours. I've used this method many times and always gotten perfect results. It's a great make ahead especially for entertaining.\n\nMy Question is: With my new convection oven, will this affect the amount of time (I use 8-1/2 minutes per pound) that I cook it before it rests in the oven? Probably a silly question, but with the price of meat, I don't want to take any chances! Thanks for any help you can give me.",
"loss": false,
"prefix": "ajrubyo:"
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"from": "gpt",
"value": " What does the instruction book that came with the oven say? I had a convection oven and don't remember what the difference in timing would be. \n\nNot vey helpful, I know. Maybe someone else has the answer for you.\nLyndalou",
"loss": true,
"prefix": "lyndalou:"
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"from": "human",
"value": " The Convection oven will lower the amount of time you need to cook the meat. I think your cooking time will be cut by at least 20%. \n\nCheck the manual you got with the oven.",
"loss": true,
"prefix": "kleenex:"
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"from": "gpt",
"value": " kleenex said:\n\t\t\t\n\t\t\n\n\n\t\t\t...Check the manual you got with the oven.\n\t\t\n\n\n \n...or turn of the convection fan and cook it as usual.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I'm sorry, I neglected to say I bought my convection range/oven used, it was missing the manual. \nI know of the 25/25 reduction, but wondered if it would apply to this particular recipe, since the high heat at the beginning is what browns & crisps the crust on the roast. If I reduced the heat, that would bring the initial heat down to 375. I have cooked it many times rhe regular way, but never convection.Maybe this is more of a cooking science question.",
"loss": true,
"prefix": "ajrubyo:"
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{
"from": "gpt",
"value": " This site might give you some ideas ...\n\nhttp://www.cadco-ltd.com/convectioncook.html",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Thanks!\n\n\n\n\t\t\t\n\t\t\t\tMichael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\t\"This site might give you some ideas ...\nhttp://www.cadco-ltd.com/convectioncook.html\"\n\n\nThis is just what I've been looking for. Thank you so much. I will use the convection feature, cook for the same amount of time, but reduce the heat 25 or 30 degrees. That makes sense. Problem solved, and not a moment too soon, I'm cooking it for Easter dinner.\nThanks again\n\nAJ\n\t\t\n",
"loss": true,
"prefix": "ajrubyo:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Make Ahead Schnitzel",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi Everyone,\nI make my own pork tenderloin into schnitzel by tenderizing, salt/peppering, and doing the flour, egg and breadcrumbs before frying.\n\nI usually do this right before dinnertime; my question is I am having guests and would like to make it. I know it's ok to cut and tenderize a day ahead, but is it ok to salt/pepper and all the rest so it will be ready to fry a day ahead?\n\nThank you so much",
"loss": false,
"prefix": "Lil:"
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{
"from": "gpt",
"value": " your own bread crumbs...\n\nwould you like to prepare your own bread crumbs???\n\n-Bread\n-Parsley\n-Garlic\n-Dried Chilli Pepper\n-Salt\n-Black Pepper\n\nBlend all and let them dry or you can use oven to dry...\n\nIt will be a different taste...Trust me...",
"loss": true,
"prefix": "talemdar:"
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"from": "human",
"value": " My supermarket sells prepared foods like that, so it must be ok to make ahead of time and re-heat. I use the same rule of thumb for what meals I can freeze - if it comes in a frozen dinner then I can do the same.",
"loss": true,
"prefix": "chesterchippy:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Black Forest Ham",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can I serve Black Forest Ham as a main meat dish, as you would a Honey baked ham or traditional ham???",
"loss": false,
"prefix": "spinsbabe:"
},
{
"from": "gpt",
"value": " Of course you can, spinsbabe! According to the Official DiscussCooking Rules, you can even serve Spam as the main meat dish (see wasabi and Bang for details on preparation).\n\nIt's whatever floats your boat, babe.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " And like Juston(justin Wilson) says, serve whatever wine you like.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Good old Zhoo-stan. A man of uncommon wisdom, yah.",
"loss": true,
"prefix": "mudbug:"
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"from": "human",
"value": " spinsbabe said:\n\t\t\t\n\t\t\n\n\n\t\t\tCan I serve Black Forest Ham as a main meat dish, as you would a Honey baked ham or traditional ham???\n\t\t\n\n\n \nYes and it would be wonderful, my favorite ham.",
"loss": true,
"prefix": "norgeskog:"
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"from": "gpt",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tGood old Zhoo-stan. A man of uncommon wisdom, yah.\n\t\t\n\n\n \nLOL ... just remember, \"First, you make a roux.\"",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy recipes for beginner cooks",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Here are some recipes from my cookbook that I put together for my brother when he was learning to cook last year. \n\n5 can casserole\n\n1 rotissrie chicken (original recipe calles for a stewed chicken, but to make it easier you can use on that someone has already prepared)\n\n1 can cream of chicken soup\n\n1 can cream of mushroom soup\n\n1 small can evaporated milk (Pet is a good brand)\n\n1 can chineese noodles (You can find this in the oriental section of the grocery store. It is a blue can.)\n\n1 package grated cheddar cheese\n\n\nPreheat oven to 350\n\n\n1. Peel off all of the chicken meat into small strips.\n\n2. Mix together in a bowl, meat, both cans of soup, pet milk, and Chinese noodles.\n\n3. Place in a pot that will go in the oven. (casserole dish if you have one)\n\n4. Put in oven for 30 minutes. \n\n5. Take out and cover the top with cheese\n\n6. Put back into the oven until the cheese melts. Keep looking at it to tell how long.\n\n\n\nCheryl's Beef Stroganoff\n\n1 lb. top round steak\n\n1/2 cup onion, chopped\n\n2 T. butter\n\n1 can cream of mushroom soup\n\n1/2 t. paprika\n\n1 package egg noodles\n\n\n1. Place meat in freezer for about 1 hour. (This makes it easier to cut)\n\n2. Slice meat into very thin strips. (If it isn’t perfect it really doesn’t matter)\n\n\n\n3. At this point turn on the water for your noodles to high.\n\n4. Chop onion and put into pan with butter. Turn on stove to medium.\n\n5. Stir onion in butter until onion becomes soft and somewhat translucent.\n\n6. Add beef strips and cook until color just changes from red to brown. \n\n7. Now add soup, ½ cup water, and paprika\n\n8. Turn down the stove in between medium and low. Leave for 20 minutes. This lets\n\nThe flavors blend together. Don't let it bubble \n\n\nCook Noodles 9. Put noodles in boiling water with some salt and cook. When done spoon meat mixture over noodles\n\n\n\n\nChicken and Rice Casserole\n\n1 chicken cut up (This will already be prepared you want the bone in and the skin on. If you want you can do all chicken breast with skin and bone)\n\n2 cups uncle ben's original rice\n\n1 stick butter\n\n1 package lipton onion soup mix\n\n1. Preheat oven to 400\n\n\n\n2. Place rice in a 13x9 Casserole dish\n\n\n\n3. Melt butter in microwave. (1 minute) Take out and stir to melt the rest of the butter; set aside\n\n\n\n4. Cook onion soup mix according to package directions.\n\n\n\n5. Pour butter over rice\n\n\n\n6. Place chicken pieces on rice. I place the bony side up.\n\n\n\n7. Pour soup over top of chicken.\n\n\n\n8. Put in oven for 1 hour\n\n\n\n9. Serve\n\n\n\nEasy Roast\n\n1 (3 1/2 lb.) Eye round roast\n\nAny kind of bacon\n\n1 onion roughly chopped\n\nPrepare 1. Turn oven to 350\n\n\n\n2. Take about 4 raw slices of bacon and put it on one side of the roast.\n\n\n\n3. Take cooking string and tie the roast up with the bacon on the roast. It doesn’t matter how you do it. It is just used to keep the bacon on the roast and to keep the\n\nshape of the roast.\n\n\n\nSear 4. Get a large pan that will hold the roast and go on top of the stove and in the oven. Make sure it does not have a plastic handle. And make sure that it has at least 1” sides to hold the juices. Turn the knob in between medium and high. Let pan heat up. Place meat into pan. You will hear the meat sizzle. That’s what you want. After about 1 minute wiggling the roast to make sure it doesn’t stick, turn roast over to other side. What you are doing is searing (sealing) the outside of the roast. This will keep all of the juices in the roast when it is in the oven. Sear all sides including ends. \n\n\n\nBake 5. Take meat in the pan and put into the oven. Cook in oven for 1 hour and 30 minutes. Take roast out of oven and let it sit for about 15 minutes before slicing and serving. After slicing onto the plate pour juices from the pan on top of the beef.\n\n\n\n\nOrange Chicken over rice\n\n1 pound chicken tenders (these are the chicken that is already cut into strips for you)\n\n1/2 cup orange marmalade\n\n1/4 cup orange juice\n\n1 package boil in bag rice\n\n1. In a big pan that goes on top of the stove. Spray with a little Pam or coat with a little \n\nvegetable oil. Turn knob a little past medium. Put chicken into pan.\n\n\n\n2. In a separate bowl combine marmalade and orange juice. \n\n\n\n3. Just as the chicken starts to turn from pink on all sides put in the orange juice mixture.\n\n\n\n4. Cook for 10 minutes stirring occasionally. The ssuce should be thickened.\n\nSeServe over rice\n\nB Basic Tomato Sauce for Pasta\n\n1 can (28oz.) whole tomatoes\n3 Tablespoons extra virgin olive oil\n1/2 cup finly chopped onion\n1 T. minced garlic\n1 bay leaf\nSea Salt and pepper\n1 Tablespoon finly chopped fresh oregano\n\nOpen the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Put the tomatoes in a separate bowl, then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately. Fill the empty can half full with water and set aside. \nHeat the olive oil in a heavy saucepan over moderately high heat. Add the onion and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook until golden. Add the tomato juice and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, the half can of water, the bay, and salt and pepper to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, 30 to 45 minutes, adding the oregano halfway through. Discard the bay leaf",
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"value": " This is a great topic!! Here are a couple of recipes that I gave to my brother when he asked me for some easy recipes to vary his meals.\n\n \nChicken Stir-fry with Soy Sauce\n\n\n3 - tablespoons soy sauce\n2 - tablespoons dry sherry or rice wine\n1 - tablespoon corn starch\n2 - cloves garlic, minced\n1/4 - cup water\n2 - tablespoons olive oil\n2 - whole, boneless, skinless chicken breasts, thinly sliced \n1/2 lb. broccoli, cut into bite size pieces\n1 - small onion, thinly sliced\n1 - carrot, pared and thinly sliced\nCooked white rice\n\nCombine soy sauce, sherry, cornstarch, garlic, and 1/4 cup water; set aside. In wok or large skillet, stir fry chicken in hot oil for 2 minutes. Add vegetables; stir fry 4 minutes. Add soy sauce mixture; cook and stir until slightly thickened. Serve over rice.\n\n \nThis next recipe is one of his favorites.\n\n\n \nLemon Cream Ravioli\n\n\n1 lb. fresh broccoli florets\n1 tablespoon salt\n1 tablespoon vegetable oil\n1 package (16 oz.) frozen cheese ravioli\n¼ cup butter or margarine\n1 cup heavy cream\n1 tablespoon grated lemon zest\n½ cup freshly grated Parmesan cheese\n6 oz. cubed cooked ham, optional\n1/8 teaspoon ground black pepper\n\n\nIn a six quart saucepan, bring 4 quarts of water, salt, and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate the pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes. Add broccoli to pan of boiling ravioli and cook until broccoli is tender and pasta is al dente. Drain pasta and broccoli in a large colander.\n\n\nWhile pasta and broccoli are cooking, prepare the sauce. In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add Parmesan cheese, cubed cooked ham, and the black pepper. Cook until thoroughly heated.\n\n\nTransfer pasta and broccoli back to large saucepan. Pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer pasta mixture to a serving dish. Makes 6 servings.",
"loss": true,
"prefix": "SierraCook:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: I need a GOOD chicken gravy recipe",
"loss": false,
"prefix": null
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"from": "human",
"value": " I hope I am posting this in the right place. I'm not very good when it comes to chicken gravy :? . Does anyone have an easy and tastey recipe for a chicken gravy?",
"loss": false,
"prefix": "nicole:"
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"from": "gpt",
"value": " The start to any good chicken gravy is a good stock.\n\nI make my own chicken stock. I keep chicken bones, skin, and othe scraps in a gallon ziplock bag in the freezer. When I run out of my previous batch of stock, I'll make some more with the chicken scraps, a quartered onion, a few celery stalks, some garlic, etc. I'm not to crazy about using carrots in my chicken stock, so I leave those out. I get this to a simmer, skim off the foamy junk (impurities), and cover the pot, then simmer it overnight. In the morning, I strain out the scraps, reduce the stock by half, chill it, then freeze the stock in ice cube trays. I'll then store those in gallon ziplock bags in the deep freezer. I usually get 2 - 2 1/2 bags of ice cubes of chicken stock from a batch.\n\nThen the process starts all over again.\n\nI usually make gravy when I roast a chicken. I roast my chickens in a 12\" cast iron skillet. Once it's done, I remove the chicken to a large plate or platter. I caramelize the drippings to a nice dark brown color. Then I pour off as much of the chicken fat as I can. After that, I deglaze the pan with my home-made chicken stock, using a ratio of two ice cubes of stock to 1 c of water. I usually make about a pint of gravy. Stir the liquid in the pan, scraping up all the browned drippings and allowing them to dissolve into the stock, adding color and extra flavor. Once that's done, I strain the sauce into a smaller pan. Thicken with some cornstarch mixed with water (usually a couple tablespoons each), then check the seasoning. I'll add salt and pepper as needed. My family loves it.\n\nIf I'm making a chicken gravy, and didn't roast a chicken, I'll just use a little stronger ratio of ice cubes to water, say, three cubes of stock to 1 cup of water. I'll season it with thyme, sage, onion powder, garlic powder, ground dried celery flakes, paprika, salt, and ground black pepper. Thicken and use.\n\nKFC used to have the best chicken gravy in the world, back before the good Colonel was bought out. I have no idea what the recipe was, but I do know it involved making cracklings from either chicken fat and/or chicken skin. The resulting grease was incorporated into the gravy.",
"loss": true,
"prefix": "AllenOK:"
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"from": "human",
"value": " From fried chicken I use part of the drippings I fried the chicken in. Add a couple Tlbs of flour and stir well. (let flour sit in pan a few min before mixing) this will be thick. After flour is mixed well add milk slowly while stirring. Stir until well blended.It's like making a medium white sauce. I then add a can of cream of mushroom soup and mix. Add salt and pepper to taste. For a roasting chicken gravey I use the drippings, add a little more chicken broth if needed. I use a med size jar to mix flour and cold water in and shake until well blended. After drippings come to a low boil pour flour mix in slowly while mixing. Stir until thicken. Hope this helps some.",
"loss": true,
"prefix": "thumpershere2:"
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"from": "gpt",
"value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'm not to crazy about using carrots in my chicken stock, so I leave those out.\n\t\t\n\n\n\nThanks for this great treatment, Allen. I love the ice cubes idea. I've bookmarked your recipe to try next time. But I'm curious: Why don't you like carrots in your stock? I've always followed the standard advice -- mirepoix, celery-onions-carrots -- without thinking about it too much. What is there about carrots that you disfavor?\n\nTIA.\n\n\nCats",
"loss": true,
"prefix": "Catseye:"
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"from": "human",
"value": " My chicken gravy recipe\n\nOverview: After cooking your whole chicken, pour the juices from the bottom of the chicken pan into a frying pan. Then put medium heat on it and add flour, spices and milk in just the right way.\n\nTime: 25 minutes.\n\nYou need:\n\n\n -The juices from a cooked chicken.\n -Flour - regular white flour. Or try whole wheat, oat, kamut, and others.\n -Onion - any kind you like.\n -Spices - curry powder, secret seasoning mix (oregano, basil, thyme, onion powder, garlic powder, black pepper). Or experiment. Have fun!\n -Secret ingredient (soy sauce, don't tell anybody).\n -Milk - low fat milk. Or use whole milk, goat milk, soy milk, rice milk.\n\nWhen your chicken is done cooking...\n\n\n -Pour the nice juices into a frying pan.\n -Throw in 1/4 of an onion, finely chopped.\n -Heat it up on medium and let it cook for about ten minutes (depending on your heat) until the onion is browned.\n\nGet it ready for the milk...\n\n\n -Now you put some flour in there, about one heaping tablespoon. The exact amount depends on how much drippings you got from your bird. You want enough flour to soak up the oil in the pan. You are aiming for a pancake batter consistency.\n -Stir it up for awhile until its all mixed.\n -Cook it for a few minutes.\n -Throw in some spices. I use about 1/4 tsp. of my own curry powder and 1/3 tsp. of my secret seasonings mix.\n -Stir constantly for 30 seconds while the spices cook.\n\nPour the milk slowly...\n\n\n -You have to be careful because if you pour the milk too fast you'll make dumplings.\n -Your heat is still on medium. You can turn it up hotter if you want, for now.\n -Pour a little milk (maybe 1/8 cup) in the pan and stir it in all the way. Then pour a little more, etc., until your gravy is a little thinner than you want it.\n -Drop a little soy sauce in there- about a teaspoon.\n -Cook it for five minutes, stirring almost constantly. You have to cook it for awhile to cook the flour. Otherwise the flour won't thicken it up as efficiently and it will taste grainy.\n\nYou're done!\n\n\n-Sing hallelujah, you just made some awesome gravy!",
"loss": true,
"prefix": "scottsgravy:"
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"from": "gpt",
"value": " Thanks guys. I have printed out all the info for future reference.\n\nPam",
"loss": true,
"prefix": "Pam Leavy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Links to other recipe websites",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I see that there are two references to The Recipe Goldmine on here today. That's one of my favorite sites to hit.\n\nI was wondering if it would be possible for everyone to post their bookmarked recipe websites? I know I have quite a few, but sometimes I find more.\n\nIf you all think it's a good idea, I'll post mine. It may take a bit, though, as I'm going to have to verify that they all still work.",
"loss": false,
"prefix": "AllenOK:"
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{
"from": "gpt",
"value": " I still use FoodTV as the first place I look for recipes (other than here of course). Their address is:\n\nhttp://www.foodtv.com/\n\nHere are some others I also use:\n\nEpicurious. I like this one a lot. some of the recipes also have pictures.\n\nCooks.com\n\nAll Recipes",
"loss": true,
"prefix": "GB:"
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{
"from": "human",
"value": " www.parenthood.com\nOn the right side of the screen go to Family recipes\n\nhttp://www.foodsubs.com/ (A Cook's Thesaurus)\n\n\nhttp://www.virtualcities.com/ons/recipe.htm (1st Traveler's Choice)",
"loss": true,
"prefix": "abjcooking:"
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{
"from": "gpt",
"value": " Ok, here's mine. I think I've got them all checked; they should all work.\n\nhttp://www.recipegoldmine.com/\nhttp://www.armchair.com/recipe/amish/amishvar.html\nhttp://www.cooksrecipes.com/\nhttp://www.baking911.com/\nhttp://www.cookingcache.com/\nhttp://www.cooksillustrated.com/turkeyhelp/\nhttp://www.butterball.com/en/index.jsp\nhttp://www.recipesource.com/? Recipe Source, the old SOAR website\nhttp://www.justberryrecipes.com/\nhttp://home.att.net/~dfaglon/recipe.html\nhttp://www.discusscooking.com/\nhttp://www.cakemixdoctor.com/\nhttp://www.headcountry.com/\nhttp://breaddaily.tripod.com/yeast.htm\nhttp://www.virtualweberbullet.com/brining.html\nhttp://www.eatturkey.com/consumer/cookinfo/fryturk.html\nhttp://www.mexgrocer.com/\nhttp://www.thebuffaloshop.com/\nhttp://www.ichef.com/ \nhttp://online-cookbook.com/goto/cook \nhttp://members.visi.net/~mandy/food.html \nhttp://www.geocities.com/NapaValley/2267/recipering.html \nhttp://www.geocities.com/BourbonStreet/2293/yummy.htm \nwww.bhglive.com/ Better Homes & Gardens \nhttp://www.thaikitchen.com/ Thai Kitchen",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " HOLY CRAP! THANKS FOR THE LIST!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " http://www.thatsmyhome.com/\n\nThis is a favorite of mine.\n\nThanks to Allen for that large list! That should keep me busy for a while.",
"loss": true,
"prefix": "Consul:"
},
{
"from": "human",
"value": " you guys are my favorites. i don't cheat on you, lol.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I have a ton bookmarked too. Here are some of my favorites:\n\nMexican Grocer Recipes\n\nChristmas Cookies ~ but good for all year! Lots of great candy, cakes, etc. too.\n\nCiao Italia\n\nCooks Recipes\n\nGold Seal seafood recipes\n\niVillage\n\nOregon Hazlenut\n\nHealthy Eating ~ not sure how often this site is updated, but there's still good info to be found.\n\nMangia Bene Pasta\n\nJust Vegetables ~ kinda sorta. =P All kinds of stuff here if you want to dig.\n\nRecipe Center\n\nRecipe*zarr\n\nSalmon Recipes\n\nOlive Tree ~ Check out the Vegatarian's, Hunter's, Angler's, Farmer's, Sweet Lover's & Maigret's links below the Recipe tab\n\nWorld's Healthiest Foods ~ Love this site!! Tons of great nutritional info and nice recipes.",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " I just go to google ... type in the name of the dish I'm looking for followed by the word \"recipe\".\n\nYou'll get more sites than you can shake a stick at.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Googling works great if you know what you're looking for. =) These sites are good for inspiration! Half of the time I don't know what I want until I see it.\n\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " The one I use by far the most is RecipeSource, followed by AllRecipes. Others include: \n\nhttp://www.godiva.com/recipes/recipesaz.asp\nhttp://www.jacquespepin.net/members/recipes/index.html\nhttp://www.lowcarbluxury.com\n\nThere are a few others I'll visit occasionally, like Epicurious.\n\nI'll tell you, if you haven't discovered La Belle Cuisine yet, you're in for a big treat. It bills itself: \"La Belle Cuisine: Fine Cuisine with Art Infusion. Our goal is to provide a beautiful, relaxing atmosphere, designed to inspire, entertain and inform you.\" It lives up to its billing. It's a potpourri of recipes (fabulous recipes), food quotes and great artwork. Be prepared to stay a couple of hours.\n\nIt's at http://labellecuisine.com/la_belle_cuisine.htm\n\n\nCats[/i]",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " I google too.\n\nFor a chuckle go here: \n\nhttp://www.messygourmet.com/archive.html",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tHOLY CRAP! THANKS FOR THE LIST!\n\t\t\n\n\n\nAlix, explain, is the crap full of holes or revered????",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " We've just started a teeny forum for our website (we do gourmet foods, kitchenware, gifts, personal care...) this week, and there have been a few recipe postings. Here's the link: \nhttp://www.1-2-free-forums.com/mf/?mforum=meggy\n\nPlease leave a \"hello\" as you pass through or leave a favorite recipe...Our forum needs visitors!! Many thanks!",
"loss": true,
"prefix": "thier1754:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: can this be substituted or how much chilli powder?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Of course I forgot something at the store when I went. Can this be substituted or can i put something else in there that will be the same thing (or kinda).......1/2 cup diced green chili (2 chilies)",
"loss": false,
"prefix": "nicole:"
},
{
"from": "gpt",
"value": " You won't get the same heat that you would from chilies, but you could use green pepper. That's what my standard chilli recipe calls for. They'll impart a sweeter flavor than the chilies.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " And for a little heat you could add a little cayenne pepper.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Hi Nicole,\nI'm not sure what you're making, but if you use bell peppers as Pa. suggested, you may want to roast them over your cooktop before using them. This gives them a great smokey savory flavor.\nJohn.",
"loss": true,
"prefix": "JohnL:"
},
{
"from": "human",
"value": " Do you have any dried chiles? I would toss a few of those in.",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: kitchen and conversion charts",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " http://www.recipegoldmine.com/kitchart/kitchart.html",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Rainee, I love that sight. It has so much stuff. I tried the Home Remedy section , there's something there for just about everything, except the little wart that I have developed on my index finger. Oh well., I found a wrinkle remover using vodka and fennel seeds and something else, and a flatulence remedy. That site is going to be fun to reference. Many thanks.",
"loss": true,
"prefix": "lyndalou:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking in a pressure canner.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " DIL asked me if she could cook several chickens in her pressure canner. This is an All American canner and is big. She wants to make space in her freezer by freezing cooked chicken meat instead of the whole birds. Has anyone used their canner for straight cooking?",
"loss": false,
"prefix": "Moosetoo:"
},
{
"from": "gpt",
"value": " Most pressure canners (all that I have ever seen) are called \"Pressure Cooker/Canners\" - or - \"Pressure Canner/Cookers\" ..... so yes - they are dual function.\n\nJust tell her to read and follow the instructions that came with it ..... basically, never fill the pot more than 1/2 - 2/3 full. She can obviously get more \"chickens in the pot\" if she cuts them into quarters, or 8 serving pieces, than trying to stick in whole chickens. The main thing isn't how much is in the bottom of the pot .. it's maintaining the headspace at the top of the pot so that pressure can develope, and not clogging the safety valves.\n\nAll-American makes several sizes ranging from about 10.5 - 41.5 qts. If your DIL doesn't have the instrustion book it would be a wise investment for her to get one (beats having shrapnel flying around the kitchen). One source for a replacement instruction book is: http://www.stonesmerch.com/pressurecanner6.html - or you can get them directly from the maker (Wisconsin Aluminum Foundry) at: https://store.wafco.com/ezmerchant/home.nsf",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I can't count the number of times when mom and I were out rummaging and I'd run across a pressure cooker I'd want to buy it but she would always steer me away from it. She was afraid for my safety even though she used one herself. The steam it creates is extremely dangerous and she didn't want to take any chances. God rest her soul!",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Utensils/Kitchen Tools in Mexico",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My wife who is down in Harlingen, Texas, visiting her grandmother for a couple of days is going shopping in Mexico Sunday.\n\nAnyone who has been down there, can they post anything worth buying when the read this before about 8 AM, eastern time, so I can tell her to pick it up???\n\nThanks!!!",
"loss": false,
"prefix": "Erik:"
},
{
"from": "gpt",
"value": " Mexican Vanilla!\n\nI was down that way about 8 years ago. I have family in the little town just north of Harlingen. I crossed in the town of La Feria (sp?). I bought two 970 mL bottles of Mexican vanilla for $1.25/each. One of those bottle broke when I finally got home, as a relative dropped it. I finally ran out of my other bottle about a month ago.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: COCONUT FOAM?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i was just wondering what you thought of a coconut foam on a spicey pumkin soup..jus looking for feedback many thanx cookingongas 8)",
"loss": false,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " What kind of spices are in your pumpkin soup, cookingongas?",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " Yeah go for it, that would work.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Sounds interesting to me.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help with picnic food",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK, I need your help. This Saturday we are going to have a picnic in Central Park with some of our friends. When we usually get together we eat store bought hummus and bread and cheese with salami and maybe antipasta. Very Italian.\n\nThis time I was wanting to bring something similar just kicked up a little. My friend is going to bring fried chicken with a salad, very out of the ordinary for her. I thought about bringing some southern sides, but wasn't sure.\n\nHere is what I have so far. If anyone has any better ideas (TNT recipes) that will go OK with the chicken please let me know. I will probably stick with the angel food cake because I get so many compliments on it.\n\nGida's white bean dip\n\n1 (15-ounce) can cannellini beans, drained and rinsed \n2 cloves garlic \n2 tablespoons fresh lemon juice \n1/3 cup olive oil, plus 4 tablespoons \n1/4 cup (loosely packed) fresh Italian parsley leaves \nSalt \nFreshly ground black pepper \n6 pitas \n1 teaspoon dried oregano \n\n\nPreheat the oven to 400 degrees F. \n\n\nPlace the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. \n\nCut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the bean puree.\n\n\n\nantipasta\nprochutto wrapped up with mozzerela and coated in some herbs. Serve with crackers.\n\nDessert\nMy homemade Angel food cake with strawberries and whipped cream",
"loss": false,
"prefix": "abjcooking:"
},
{
"from": "gpt",
"value": " That all sounds GREAT abj - throw in some cantelope if you can find a good one to go with that prosciutto too!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " lol abj, i'm gonna skate thru central park on saturday, picnic basket in hand shouting \"a-b-j-cooking, where arrrrrrreeee yoooouuuuu\"...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " It should be quite a feast, Buckytom. Hope you can find us, I don't even know where we are going. My friend just sent me an email saying she found a new spot where we can eat and take our dogs. So if you have any pets, put some skates, (or I guess it's roller blades now days) on them and head over. Should be a nice day. I forgot to mention we're bringing sangria and our friends will probably bring some wine Can't wait!\n\nKitchenelf, the cantelope is a great idea. We definitly need some fruit as well. Hope I can find a good one. If not I will look at some honeydew.",
"loss": true,
"prefix": "abjcooking:"
},
{
"from": "human",
"value": " lol abj, i was just kidding around, but thanks tho. i'm going hiking up in harriman state park on saturday with a buddy from ireland. can't wait to get back into the mountains again...\n\nbut next time you are picnicing, i'll be there...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I know Buckytom, I would have been very impressed if you were able to skate through the whole park, much less manageing to find us. Have fun on your trip and take lots of water.",
"loss": true,
"prefix": "abjcooking:"
},
{
"from": "human",
"value": " Gida's white bean dip sounds great ABJ. I put a recipe in the ethnic forum I think for escarole pies. I cannot find it, but if your looking for something Italian you should try this out. It's good at room temperature or slightly chilled, in your case, being in the park, I would keep it chilled a bit. This recipe is from my sicillian ex mother in law so bare with the recipe as this is in her own words.\n\nEscarole Pie\n\n2 heads of escarole (also called chicory)\n2 small boxes of raisins\npine nuts (three handsful)\n3 cans anchovies in oil, chop then about 1/4\nspanish olives with pits (1/2 jar)\nbuttermilk biscuits ( she used store bought ones that you bake)\n\nDirections:\n\nSteam or boil escarole, drain, press out liquid. Mix all ingredients and let the flavors blend overnight. The next day roll out your biscuits,(she stretched the dough out by hand) and place 2 spoonfuls onto the dough, pinch dough or use a fork, fry lightly in canolla oil. This serves 40 people, but no idea how many pies it actually makes. They should be the size of your hand when done. This may not go with the chicken, but it's certainly Italiano!",
"loss": true,
"prefix": "amber:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chow Chow II",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Chow Chow II\n\n Makes 12 pints (96 servings). \n 8 cups fresh green beans\n1 large head cauliflower, \n separated into florets\n3 cups fresh lima beans, shelled\n3 cups fresh corn kernels\n4 cups chopped onions\n5 green bell peppers, chopped\n8 cups green tomatoes, chopped\n 3 quarts cider vinegar\n4 cups white sugar\n1/2 cup salt\n2 tablespoons celery seed\n2 tablespoons mustard seed\n2 tablespoons ground mustard\n1 tablespoon ground turmeric\n\n\nDirections\n\n1 Bring a large pot of water to a boil. Add green beans, \n cauliflower, lima beans, and corn. Cook for 5 to 8 minutes or just until tender; drain. Return vegetables to pot, and mix in onions, bell peppers, and green tomatoes.\n2 Heat vinegar in a saucepan until boiling. Season with \n salt, celery seed, mustard seed, ground mustard, and ground turmeric. Pour over vegetables in pot, and bring to a boil. Simmer 20 to 25 minutes, stirring occasionally.\n3 Pour into 12 sterilized pint jars, and seal.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " How much headspace will this mixture need in the jars?",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " For a water canner - I'ld leave the standard 1/2 inch.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Thanks, Michael",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: little confused - help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Just a question, I see on alot of post these letters- TNT, ISO , REC \nI guess I am a lttle behind not to know what these are. Please bring up to date. thanks all",
"loss": false,
"prefix": "letscook:"
},
{
"from": "gpt",
"value": " tnt = tried and true\niso = in search of\nrec = recipe\n\nlet's people know that you've tried and liked a recipe you're posting. \nalso let's them know you're looking for a certain recipe. hope this helps \nyou out let'scook",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " thanks\n\nIt all makes sense . thanks alot",
"loss": true,
"prefix": "letscook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Quick Grits??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I JUST STARTED A EXEC. CHEF POSITION AND THE OTHER CHEF HAD ORDERED A WHOLE CASE OF QUICK GRITS AND NOW I AM TRYING TO FIND WAYS I CAN MOVE THEM OUT OF HERE WITHOUT LOSING MONEY. YOU THINK THEY CAN BE USED FOR A THICKENING AGENT?? PLEASE HELP ME \n\nMY E-MAIL ADDRESS IS [email protected]\n\nTHANK YOU IN ADVANCE.\nDAVID",
"loss": false,
"prefix": "DGRUBER326:"
},
{
"from": "gpt",
"value": " I Hope You Can Help Me",
"loss": true,
"prefix": "DGRUBER326:"
},
{
"from": "human",
"value": " What use did the other guy have in mind for them?\n\nNever heard of using grits to thicken other dishes.\n\nServer them for breakfast or make a dessert with them.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Where I used to work we would make an appetizer with them. Make a thick mixture, with Parmesan cheese, form into balls. Here's where I can't quite remember - they may have had an eggwash/breadcrumb coating - and then they were deep fried.\n\nThe sauce was made out of pickled ginger, jalopeno peppers, and some sort of jelly I think - I'll see if I can find the recipe.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Or shrimp & grits.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " How about Shrimp and grits? There are some good recipes using grits. I have also fried grit cakes.",
"loss": true,
"prefix": "comissaryqueen:"
},
{
"from": "human",
"value": " I guess one could make dollar size pancakes with the grits, egg, maybe some very thin strips of zucchini or okra and some dill for color and flavor. \n\n\nCould top with crème fraiche or sour cream and caviar, or faux caviar, maybe garnishing the plate with a few narrow slices of smoked salmon, sprinkled with some diced onions and capers and toss on a couple of garlic chives for decoration. \n\n\nSuppose it could be served as an appetizer or brunch item called Georgian blinis. \n\n\nJust an idea.",
"loss": true,
"prefix": "auntdot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Crisper Batter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " O.K., what's the secret to getting a batter to fry up crispy/crunchy?\n\nI am talking about onion rings, sea food, chicken or fish. Even for fish and chips! Chinese restaurants have the secret. So do most fish'n chips joints.\n\nMine ALWAYS comes out of the pan crisp but goes limp and mushy as soon as it starts to cool and the coating has the consistancy of a limp pancake.\n\nWhat could I be doing wrong?\n\nI have tried dozens of recipes, different frying temperatures, beer, whole eggs, egg whites, baking powder, flour or corn starch, peanut oil you name it. \nHELLLLLLP!!!\n :? :x",
"loss": false,
"prefix": "okcooker:"
},
{
"from": "gpt",
"value": " I swear by a product called Drakes Crispy Fry Mix...try it...and play with the various recipes.\n\nwww.drakesbattermix.com\n\nYou are able to find it in grocery stores!!!",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " I would also suggest looking at the temp you are frying them at. If the oil is not real hot the coating tends to come off or something.\n\nI just made breaded eggplant today and changed my normal routine. Usually I do them in oil in skillet but today I used the wok w/ crisco. I was concerned about gettting it too hot but I really needed these to come out right. Crisco gets hotter than oil and the wok is made for high temps. These eggplants came out real well and I think it has to do with getting it real hot when you first put them in there.",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " From the Barefoot ontessa Family Style Cookbook\n\n3 pounds fish (cod, mahi mahi ,etc) fillets ( thick ones)\nKosher salt\nFreshly ground blk pepper\n1 cup plus 2 tbsp. AP flour\n1 Tbsp. baking powder\n1 tsp freshly grated lemon zest\n1/4 tsp cayenne\n2 eggs (large)\nVegetable oil\n\n\n\nSprinkle fillets with salt and pepper and cut into chunks\n\nCombine the flour, baking powder,lemon zest, cayenne,1 1/2 tsp salt and 3/4 tsp. pepper\nWhisk in 1 cup of water and then the 2 eggs.\n\nPour 1/2 inch of oil into a large frying pan and heat it to about 360 deg.\n\nDip each piece of fish into the batter allowing excess to drip back into the bowll. Place very carefully into the hot oil . Don't crowd the pieces.\n\nKeep the oil hot. Cook the fish on each side for 2-3 mins until lighltly browned and cooked through. Remove to a plate lined with a paper towel.\nSprinkle with salt and serve hot.\n\nThis is a great recipe and has never failed me. Enjoy\n[/b]",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "human",
"value": " Another thing you can do if you're frying in batches is to heat up your oven on low - keep a sheet pan in the oven, and as you finish off and drain a batch, put them on the sheet pan to keep them crispy.\n\nOh - and another thing that can contribute to 'limpness', is not draining them well as you remove them. Get a 'spider' or a mesh strainer to remove them from the oil, and while you're still holding the strainer over the oil, give it a few shakes to remove as much oil from the food as possible. Then spread them out without touching each other on paper towels or opened up brown grocery bags (I especially like to use these when making tortilla chips). \n\nOr - put a rack (like you'd cool cookies on), on top of a sheet pan and spread out the food to drain on top of the rack.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " I do the 3rd thing Marmalady suggests and also put them into the 200 deg. oven that way. You really can't leave them long, though, or they will get limp.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "human",
"value": " I agree with jp, a lot of folks don't use the right frying temperature or the right amount of oil. \n\nTo get things nice and crispy it's best to deep fry. If you skimp on the oil and cram too many items in the oil that will drop the oil temperature and eventually a more greasier and softer product. \n\nUse plenty of oil and then deep fry small batches at a time. Then as marmalady said ensure you drain all the oil out before placing it on a paper towel. Once you drain it on a paper towel and the oil is absorbed I like to move the items to a cleaner plate so it does not sit in the soaked paper towel and get soggy. I have a warming drawer so I leave it in there until it's time to serve.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " A few quick tips to proper deep frying:\n\n1. Make sure that your oil is heated properly, between 350-360 degrees. Get a thermometer that can handle the temperature of the hot oil, or one of those self heating deep-fat fryers that have a built in thermostat. \n\n2. Make sure that you have the right amount of oil. You should have enough oil so that when you immerse the food into the fat, it is completely covered. Even when you depress the food in the oil, it should not touch the bottom of the pan or pot. \n\n3. Use the right equipment. Do not use a cooking vessel that is so shallow that the oil comes close to the top when you add the food to the oil. A wok is actually one of the best all-purpose pans to use if you want to deep fry foods.\n\n4. Do not overcrowd the pan. By trying to fry too many food items at the same time, you'll bring down the temperature of the oil, which will not give you the heat that you need to properly crisp the batter of the food.\n\n5. Make sure that your batter is cold. Cold batter equals a crispy coating. It shouldn't be cold like ice water, but it should be in the range of 45-50 degrees.\n\nHope these help and good luck.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Crisp batter? Couldn't be simpler: two words: \n\nAdd cornstarch.\n\nA relatively small amount of cornstarch added to any simple flour batter will result in a crisp coating on anything. I know, 'cause I use it often and it never fails. For a thin, crisp coating, use a rather thin batter. For a thick coating, use a thick batter. Fry slow enough to ensure the desired degree of doneness to the coated food, and fry until a golden brown. If you want puffy crisp, be generous with the baking powder and use milk instead of water to activate it.\n\nYou can emulate KFC with 32 herbs and spices, or go with just flour, water, salt and some cornstarch. (Tip: too much cornstarch and you get rocks! I generally use about a tablespoonful for a cup of flour.)",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " That's how I make mine sometimes Oldcoot (good to see you!!!!!) - flour, cornstarch, garlic powder, salt and pepper. Crispy every time. And those times I don't make it that way it's probably because I forgot!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Thanks, 'Elf - nice to see you're here, too!",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " Cornstarch does help, but the main thing is the temperature of your oil. If it's not at the correct temperature, it won't really matter what you add to the batter.",
"loss": true,
"prefix": "ironchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mock cream?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hi anyone know how to make mock cream and the jam/jelly dob that goes on doughnut. weird request, I know thanx",
"loss": false,
"prefix": "khristel:"
},
{
"from": "gpt",
"value": " Thanks for the info Daisy. \n\nAlways wondered about mock cream but too afraid to ask.",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "human",
"value": " thanx daisy\n\nthanx heaps for that!!!!",
"loss": true,
"prefix": "khristel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Egg Substitutes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Do you use them, do you like them, what do you make with them?\n\nI rarely make omelettes & not watching cholesterol. Use eggs primarily for recipes & like the real thing. I know they're not expensive, but got tired of using one & tossing the rest of the carton out when they expired. \n\nBought a carton of egg substitutes & put it in the freezer. Now, not sure what to make/do with them. Any ideas? Also wondered - what is this stuff - is it really eggs? Thanks in advance.",
"loss": false,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " dw eats them a lot, using eggbeaters brand egg substitutes to make something that resembles scrambled eggs.\n\ni have used the same to make a chorizo, onion, and mushroom omelette, and a taylor ham, cheese, and scrambled egg sandwich. i'd have to say they were very good, hard to tell the difference, and i think it's cholesterol free",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Egg substitutes are made with egg whites and have the nutrients that are lost when removing the yolk added back in. They have less than half the calories of eggs and the same amount of protien.\n\nI use them when we're on an egg-eating kick. I also have used them for egg washes/dips. You can use them the same way you would use a beaten egg.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " Thanks, BT.\n\nJust went to the freezer & label said Best of the Egg. Wondering where's the rest of the egg, lol. \n\nThe only time I became egg-friendly was when one of my Latin ex boyfriends made me an original chorizo & egg dish, to die for. Love watching guys cook. Guess I could? use it for a mundane meatloaf or for french toast. \n\nOr - could I scramble up some real eggs & freeze them in an ice tray???",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " I use them to make an omlet for breakfast, now that I'm watching my cholesterol and fat. I make a 2-egg omlet with low fat shredded cheddar and a few bacon bits tossed in.\n\nI've found it to be suprisingly good.\n\nI've also used it in meatloaf, soup and as the middle step in a breading process.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Mish, here's a link to the Egg Beater's website that has a bunch of recipes and a conversion chart to show the equivelant to real eggs.\n\nhttp://www.eggbeaters.com/recipes/index.jsp",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " PA Baker said:\n\t\t\t\n\t\t\n\n\n\t\t\tMish, here's a link to the Egg Beater's website that has a bunch of recipes and a conversion chart to show the equivelant to real eggs.\n\nhttp://www.eggbeaters.com/recipes/index.jsp\n\n\n\n\nTerrif, PA! You read my mind. Next question was how much egg sub to use re relation to eggs. Thank you.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Rather use regular eggs.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " Mish, I use them and like them for breakfast type dishes and as a last resort for baking. There are a lot of different brands, but a lot of them contain some other things in there other than just egg whites. (i.e. coloring , additives (preservative) type stuff to keep it). I think that's why a lot of them say something like 99% real egg whites, or something along that line.\n\nA lot of times, for budget purposes I get the Costco brand (Egg Starters-I think). The only brand I've found that has 100% REAL egg whites and nothing else is Eggology. It's really expensive, though, out of my budget. A small 16 oz container is like 3-4 bucks at my local natural store. If I could afford to, I'd honestly use this brand all the time. I find that it looks like real egg whites and has a consistency like egg whites should. I recently bought the Egg Beaters in a carton, it didn't have any yellow coloring in it, but for some reason, it was really liquidy. Cooked up just find though. Hope that helps.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Thank you htc. That does help, as I know nothing about the product. Thought it might be a better way to go than dumping out most of the eggs I don't use. There's a place called Whole Foods nearby. Next time I'm there, I'll see if I can find the brand you mentioned. Think they have a website too if anyone would like to take a peek. Thanx again, htc.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " I started using various egg 'substitutes' (as mentioned, not really egg subs, in reality they're colored egg whites) when hubby was told to get his cholesterol down. In fact, we found that in the long term, his cholesterol is not one that can be controlled to any real extent by diet. BUT, that said, I've found them to be very, very convenient for a small household (2 of us) that aren't truly egg lovers. Do NOT get me wrong, there are a few times a year I go out and buy a dozen eggs because I really want a poached, boiled, or fried egg. However, these are great to have on hand for general recipe use and a nice light omlet with a salad which is a mid-week summer staple in our lives. I tend to keep two brands on hand -- scramblers and egg beaters -- mostly because one comes in \"two egg\" size, one in \"four egg\" size. You never have to worry about them going bad and they fit a lot of needs.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Food Challenge For You All...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am not sure what to make for dinner. I have some small shrimp (about 31-40 size, probably, depending on which bag DH grabbed from the freezer).\n\nI don't know what to do with it for dinner tomorrow. I want to avoid grocery shopping and have the following on hand:\n\n2 english cucumbers\nfrozen broccoli\n2 red bell peppers\nall sorts of seasonings & salad dressing (but unfortuntely no lettuce)\n2 limes\n1 orange\nbaby carrots\nonions/shallots/garlic/green onions\ncheese: sharp white cheddar, feta\n2 roma tomatoes\n\nAny ideas on what I can toss together? (Hope I wasn't supposed to post this in the seafood section...)\n\nThanks!",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " the first few things that jump out in my mind are a stir fry, using everything listed except the cheese.\n\nor maybe a shrimp salad, or a type of shrimp and veggie ceviche.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " I thought stir fry too, but if you have tortillas what about shrimp tacos or some sort of shrimp taco salad?",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " You could make a shrimp scampi if you have some red pepper flakes and parsley.\n\nPut a little oil in skillet and add some chopped garlic. Add shrimp and saute until pink. Remove from heat and add some lemon juice (I guess you could do some lime juice) and some red pepper flakes and parsley. You could also throw in some of your chopped tomatoes. \n\nYou could serve this on top of a tomato couscous (I saw on everyday Italian today) using some seafood stock with the shells of the shrimp. Or you could serve on top of some noodles or rice.",
"loss": true,
"prefix": "abjcooking:"
},
{
"from": "human",
"value": " If you have fajita seasoning a shrimp fajita wrap would be good too.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Thanks for the help! I think I'll try the scampi idea and set some aside for a cucumber/shrimp stir fry. I haven't had that in ages!",
"loss": true,
"prefix": "htc:"
},
{
"from": "human",
"value": " htc, wish I'd seen this yesterday. I usually keep couscous in the pantry. In the next few days I'll be making roasted garlic & olive oil couscous, chopped veggies (maybe tomatoes, scallions, diced red onions, artichoke hearts & whatever else I can think of - any ideas?). To that I'll add shrimp sauteed in garlic & olive oil. Couscous is handy to keep around for quick dishes.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " brainstorm time for me\n\n2 english cucumbers\nfrozen broccoli\n2 red bell peppers\nall sorts of seasonings & salad dressing (but unfortuntely no lettuce)\n2 limes\n1 orange\nbaby carrots\nonions/shallots/garlic/green onions\ncheese: sharp white cheddar, feta\n2 roma tomatoes\n\nok. first you take the red peppers dice em. \n\nmince the garlic. Slice the green onions into thin slices. \n\nTake the cucumber - peel it and slice it. \n\nTake the orange wash the peel and squeeze out all the juice. and then mince the peel.\n\npeel and Slice the tomatoes into 5 parts sections. don't slice if you like the peel i do not like the peel \n\nslice the lime into 4 parts. \n\nDevain the shrimp. \n\nIn a skillet throw in olive oil or clarified butter (i prefer clarified butter) and garlic. Wait for the garlic to pop. Toss in the red pepper and tomatoes. Wait until it smokes and juices run out of the tomatoe. Throw in some salt, white pepper, basil and paprika and the cucumber. Pour enough water like probaby 1/5 a cup of water and cover and let the red peper, tomatoes, and cucumber simmer. After the water evaporates. Throw in the shrimp quickly stir around and add in the orange juice and 1 tsp of the minced orange peel and green onion. Add 1 tsp or more sugar. Stir around quickly until almost all has evaporated. Remove, plate shrimp, cucumber, and peper, and quickly squeeze lime on top and add the cheese. \n\nTabasco sauce optional too. \n(You can use dry basil.)\n\nNow, i don't know wut to do with the carrots and broccoli lol.",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "human",
"value": " Just off the top of my head, and maybe I am anticipating the warm weather too much, I thought of a ceviche (or shrimp boiled in the citrus, then peeled). Would add just a tad of hot sauce to the shrimp marinade or boil.\n\nOne could make a slaw using the cukes as a base (removing the seeds and shredding or making a julianne) and then adding carrots, red peppers, and some finely chopped shallots. Would use a vinagrette. If you want to toss in some small broccoli florets I think it might work.\n\nThen would slice the Romas lengthwise, take out the pulp, and fill with shrimp.\n\nWould make a bed of slaw, toss on the remaining shrimp, sprinkle on small pieces of the feta, and a few larger slices of the peppers for display. Could also put on a few slices or citrus or of reserved cukes for garnish. Would then top with the tomatoes filled with the shrimp and sprinkle the whole thing with finely chopped green onions.\n\nWould then serve on the deck with a nice wine.\n\nHope we didn't have to use everything.\n\nNever tried this sort of thing before. \n\nThanks htc.",
"loss": true,
"prefix": "auntdot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Great Waffle Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've been trying to perfect a waffle recipe for awhile...think I got it down!!! This is for all of my DC breakfast pals!!!\n\n3/4 cup all-purpose flour \n1/4 cup cornstarch \n1/2 teaspoon baking powder \n1/4 teaspoon baking soda \n1/2 teaspoon salt \n1 cup whole milk or buttermilk \n1/3 cup vegetable oil \n1 egg \n1 1/2 teaspoons sugar \n3/4 teaspoon vanilla extract \nButter and syrup, for serving \n\n\n\n\nIn a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. \n\nPreheat a waffle iron. Make sure you use very little non-stick spray on the waffle iron; the oil in the batter will help allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.",
"loss": false,
"prefix": "Erik:"
},
{
"from": "gpt",
"value": " Erik, this will be on my list of breakfasts while my son is out of school for Spring Break. Thanks!! I have 2 qustions for you though...how much batter do you put on the waffle iron & about how many does this recipe make?",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " crewsk...it really depends on the size of your Waffle Iron, I have a smaller waffle iron with 2 small waffle grids. If you have the book to your iron use their recommended amounts.\n\nWhen I made this recipe other day...I made about (5)1/3 cup batches of waffles...so it makes about 10 smaller waffles and 1 2/3 cups of batter in total.\n\nHope I answered some questions!!!",
"loss": true,
"prefix": "Erik:"
},
{
"from": "gpt",
"value": " thanks erik. when i bought my george foreman grill, i got a waffle iron as a bonus. it sits on my counter collecting dust. i'm gonna try to make some from dessert now with your recipe. down the joisey shore, a favorite dessert on the boardwalks is to put a slice of neoploitan ice cream between 2 freshly made waffles. yummmm.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Yes, that helps a lot thanks! Mine is a smaller one also with 2 grids.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Just a quick tip. Like pancakes, cakes, and other quickbreads, there are a thousand valid recipes that will give you great results. I'm certainly not going to say any one of them is better than another. And Eric, yours looks wonderful. My tip is that you must not ever stack waffles as they release steam after being removed from the iron. Also, if they are imediately plated, the steam from under them has nowhere to escape to and can result in soggy waffles. To ensure crisp waffles, place the freshly cooked product on a wire rack for about thirty seconds to allow the steam to escape. The outside will be crisp, with a light and tender inside.\n\nI sove waffles and have a couple of great recipes that I too use all the time. But my waffle iron went daput. I am going to have to purchasse another one soon. In the meantime, eat some of Eric's waffles for me. \n\nSeeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " thanks erik, I love waffles but usually use my grandmother's recipe. Think I shall try this one for a change. My grandmother's recipe uses 4 eggs, your's would probably be \n'more healthy??'",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Sorry about misspelling your name Erik. My youngest son's name is Eric and that's how I'm used to spelling it.\n\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chocolate pretzels/ oreos",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Chocolate pretzels/oreos ?\n\nOk, This is a little late but for Valentines Day I was making chocolate pretzels and chocolate oreos for my oldest daughter to take to school for their treat. Three batches came out great but, the other four came out soggy as the oreos did. I'm wondering what happened and why only half of them came out like that. I added a little wax to the first three batches but, not the other batches and I am hoping that's what went wrong. I spent three hours making them and ended up at the candy store getting treat bags filled with candy for 25 children.",
"loss": false,
"prefix": "nicole:"
},
{
"from": "gpt",
"value": " Nicole, what kind of chocolate did you use for dipping? Did you dip when the chocolate was still very warm? It should always cool a little first. And yes, adding parafin or some crisco does help the chocolate to set up and give it a little added shine. When you say soggy, what exactly do you mean? I'm envisioning a pile of mushy pretzle or cookie and just want to make sure I'm understanding right.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " PA, when you bit into them you can tell that there was no crunch. The oreos when you pit into them, the cookie was very soft. I put them into the freezer to try and harden them up. They weren't soggy like wet soggy.",
"loss": true,
"prefix": "nicole:"
},
{
"from": "gpt",
"value": " Gotcha. It could have been a lot of different things. Weather plays a huge part in candy making, dipping, etc. I'm not great on the science side of it so I'm sure Michael in FtW or Goodweed will be able to add to this too. I'm thinking maybe the humidity was too high, causing your pretzels and cookies to be soggy and the chocolate to not set up well. Also the oreos might have been stale to begin with. I know when they go stale they do get soft like you said. Also, try letting the melted chocolate cool a bit before using it. It's a fine line between keeping it from getting too cool so that it's still smooth enough to dip but not too hot.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " Im hopeing it was the humidity. The oreos were just opened out of the pakage so I know they weren't stale. I thought when I dipped them into the chocolate that that's what made them soggy. My daughter loves these and I hope Micheal or Goodweed can help Or anyone who knows about this stuff.",
"loss": true,
"prefix": "nicole:"
},
{
"from": "gpt",
"value": " Thanks PA.",
"loss": true,
"prefix": "nicole:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: has anyone ever tried making crepe rolls?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " well i do it often,and they taste great,i just make french style crepes at home and fill them with chicken and veggie filling ..chinese style,and close and shallow fry them,well they look a little fat and really big,but they are so filling and delicious,sometimes i make them for dinner with nothing else....\n have you guys tried making spring rolls with french crepes?",
"loss": false,
"prefix": "sarah:"
},
{
"from": "gpt",
"value": " I use crepes for my manacotti. Nice and tender.",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " One of the few times I swallowed asparagus was when my then-SIL made some crepes and filled them with a thin slice of ham wrapped around an asparagus stalk and covered with some kind of sauce. Wish I could remember what went into the sauce - I think it was chicken-flavored. Quite good.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I make crepes for breakfast. I just bought some fresh blueberries to make a compote to put over them.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " I love crepes no matter what is inside or outside. I have not used them for spring rolls, but have for blintzes. Or just folded into quarters with a cognac-orange sauce with orange zest. Wundebar.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A&W Onion Rings",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anybody have the recipe and seasoning instructions on how to make these onion rings. Would love to re-create these at home. Thanks",
"loss": false,
"prefix": "Saltygreasybacon:"
},
{
"from": "gpt",
"value": " This is the closest one I could find. www.recipegoldmine.com/ccA/a143.html",
"loss": true,
"prefix": "DampCharcoal:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ten Hot Tips for Correcting Cooking Mistakes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Ten Hot Tips for Correcting Cooking Mistakes\n\nPractically everyone has experienced that dreadful moment in the kitchen when you're in the middle of a recipe and you reach for that next ingredient and . . . . it's not there!\n\nToo sweet - Add a little vinegar or lemon juice.\nToo salty - Add a little sugar and vinegar. For soups, add a raw potato.\nSticky rice - Rinse with warm water.\nLumpy gravy or sauce - Use a blender, food processor or simply strain.\nSoup, sauce, gravy too thin - Dissolve 1 tablespoon cornstarch in 1/4 cup water and add while boiling and stirring. Repeat if necessary.\nHands smell like garlic or onion - Rinse hands under cold water while rubbing them with a large stainless steel spoon.\nHard brown sugar - Place in paper bag and microwave for a few seconds.\nReally hard brown sugar - Place chunks in food processor.\nOut of honey - Substitute 1 1/4 cups sugar dissolved in 1 cup water. \nNo tomato juice - Combine 1/2 cup catsup in 1/2 cup water.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Thanks rainee 8)",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Great list Rainee. The only one I don't believe in is the too salty, add a potato thing.\n\nHere is a link that will show you why I say that.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " [quote=\"RaineeHard brown sugar - Place in paper bag and microwave for a few seconds.[/quote]\n\nThis works. What also works is to put a slice of bread (you weren't going to eat the heel, anyway) or piece of apple in the container that you store your brown sugar in.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tGreat list Rainee. The only one I don't believe in is the too salty, add a potato thing.\n\nHere is a link that will show you why I say that.\n\t\t\n\n\n\nGB I have used that method. Also, when I am making a pot roast or stew, after I add the potatoes, and taste 30 minutes or so later, I always have to resalt.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " That is because you are leaving the potatoes in the finished product (I am assuming). The added food would mean you would need to add more salt. If you were just trying to remove salt by adding potatoes and then removing the potatoes then I bet you it would not make a difference. Yes some salt would be removed and if you taste the potatoes then they would taste salty, but the concentration of salt would not have changed. Think of it like dropping a sponge in a gallon of salt water. The sponge would taste salty, but it would not selectively remove salt from the solution. It would just soak up some salt water.\n\nThe bottom line, no matter what I say, is that if you do something and it works for you then keep on doing it",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " That's what is so amazing about cooking, folks can do the same thing so many different ways, and it works for them.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Thanks Rainee, that will be handy to me! Here's another tip: I use salt and lemon juice to get the smell of garlic and onion off my hands.",
"loss": true,
"prefix": "nicole:"
},
{
"from": "human",
"value": " anyone know why the stainless steel thing works for garlic? does it remove the oil or just change the sulphur compounds? i've seen stainless steel blocks made for that purpose in cookware shops and have always wondered...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I believe it does change the compound somehow, but I don't know the specifics. I do know that ANY stainless steel will do the trick. I run my hands on my stainless steel water faucet as I wash my hands.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " The way I learned to get rid of the garlic smell was to rub your hands in used coffee grounds. Works great but then your hands smell like coffee. :roll: I think I'll try the stainless steel method.",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tbut then your hands smell like coffee. :roll:\n\t\t\n\n\n\nI see that as a good thing",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " It's definitely better than the alternative, GB!",
"loss": true,
"prefix": "DampCharcoal:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ham spread??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I hesitate to call this Ham Spread \n\nI caught the end of Paula's Home cooking today and she made a ham spread.\n\nI didn't catch the quanities but she diced the ham and put in a blinder and minced it. The she added BUTTER and blinded it with the ham.\n\nDoesn't soumd like something I would go for. :roll: \n\nCharlie",
"loss": false,
"prefix": "Hungry:"
},
{
"from": "gpt",
"value": " 1 cup ham, 4 Tblsp butter\n\nYeah, this certainly isn't a sandwich spread!\n\nBut, if you've ever split and buttered a hot biscuit and put in a slice of fried ham ... it's about the same thing.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I would prefer minced ham with chopped dill pickles and miraclewhip.(yum)",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "gpt",
"value": " The ham and butter does sound kind of odd. I don't think I'd want to eat it that way either.",
"loss": true,
"prefix": "tweedee:"
},
{
"from": "human",
"value": " That doesn't sound appetizing to me either. I bet there are other recipes out there with more interesting ingredients and flavor combinations.\n\nHere is a recipe that I had found on the internet at recipezaar. I have not tried it, but one of you may want to. \n\nHam-Spread \n4-6 servings \n5 minutes 3 mins prep\n\n10 ounces ham, roughly diced \n3 tablespoons mayonnaise \n2 tablespoons mustard \n2 tablespoons horseradish \n2 tablespoons dry sherry \nsalt, pepper \n\nPut ham into blender bowl and mix until fine. \nAdd the other ingredients and mix until you get a smooth paste. \nUse spatula if necessary.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Did anyone catch Paula today with the baked cola ham and hot biscuits?\n\nThe reason I mention it is because it made me think about this topic ...\n\nShe took a hot biscuit, split it in half, slathered it up with butter, and stuck in a slice of ham - and as she took a bite you could see the butter dripping out and running down her arm.\n\nWell, my Nanny and Grandpa didn't have a food processor \"way back when\" so we just did it the way Paula did it today ... the food processor thing is just another way to get to the same point by taking a different path ....",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " LOL - I think it's a 'Southern' thing; I've had ham 'n butter biscuits all over here - they're really pretty delicious! And Southerners looooove 'deviled ham', so I can see how the thought for this came about!",
"loss": true,
"prefix": "marmalady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Enova Oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone tried cooking with this? I keep seeing commercials on TV for this oil, but haven't tried it.",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " I must admit that I've never heard of it before. I did run out to their website and read a bit about it ... on the first quick read some sounds good, some I question, some I doubt, and some claims sound more like \"Snake\" oil than a true dietary \"Enova\"-tion. I'll definately need to do more research before I have an opinion. \n\nBut, I will see if I can't find a bottle at my local Kroger and give it a try.\n\nThanks for mentioning it!",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Please let us know what you think, Michael.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "gpt",
"value": " Indeed, Michael, please do! Have you tried it, htc?\n\nI'd not heard of it before now either. Having a trip to the grocery planned for myself today, I'll take a look around, too.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " I haven't tried it or actually even noticed it at the grocery store. I just keep seeing lots of commercials for it on TV.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " htc - if we knew where you lived (where you're seeing all of these ads on TV) it would sure help in tracking this Enova stuff down. I've been to 4 stores and have not found it.\n\nWhat bothers me right off the top is ... it's \"synthetic\" - manufactured, not natural. \n\nNext, there is no information on what vitamins or minerals it contains. \n\nWe know that olive oil contains fats and acids that are both good for lowering chloesterol and in preventing cancer.\n\nGosh but I wish I could talk \"The Chairman\" at \"Iron Chef\" to give me a chemistry lab to test the claims on things like this, and making a roux in a microwave .....",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " i've wondered about that myself. i have only seen commercials but i have not seen it in the stores yet.",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Michael, that's one of the things I thought was suspect as well. Usually when you read up on different types of oils, you know exactly what it's derived from. \n\nBTW, I am in Oregon. Still haven't seen it in a grocery store though.",
"loss": true,
"prefix": "htc:"
},
{
"from": "human",
"value": " Okay, here's the website for the \"official\" Enova Oil info: http://www.enovaoil.com\n\nSomething in the back of my brain isn't digesting something they said ... but can't put my finger on it. One thing that does scare the boogers out of me is seeing it's a product from ADM - and I trust those folks like I would my 12-year old grand-daughter out on a date with Kobe Bryant.\n\nIn my thinking - ADM is too busy creating \"artificial\" food ... and if in 2022 we are eating Soylent Green - I am sure ADM will be bringing it to us.\n\nI still haven't found Enova oil - but I have 2 more stores on my side of town to try tomorrow.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " I found the stuff in my neighborhood Albertson's for a whopping $6.99 for a 20-ounce bottle!\n\nI back you up, Michael, on the opinions you are forming here! This stuff just sounds \"Too Good to be True\" and we all know the rest of that addage....",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Audeo - found the Enova oil at my Albertson's, too! Funny, I thought the Enova site said Kroger was a carrier .... but they don't have it. Hey, come on over to my side of town to shop - the 20oz bottle of Enova was only $4.99! And, right below that was a gallon of \"pure\" olive oil for $5.49.\n\nI guess I'll just keep wondering what Enova oil taste like ....\n\nAnd, I don't use enough oil in cooking to make it worth my while to buy a big bottle of anything other than a really good EVOO.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Well, isn't that something! I guess our prices here are due to our proximity to \"Colleywood\"!\n\nI am definitely behind you all the way regarding not using much oil to begin with and keeping olive oil on hand! Same here!\n\nThanks for the invite!!!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " it looks funny. off in color and really cloudy. and at $6.99 for 20 oz., i'd say stick with nice, healthy olive oil.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I work at Wegmans, (grocery store eastern side of US) and they is a lady who comes in and demos new products so that we have a chance to taste them before buying them. She had a setup with some of this oil and italian bread. It is honeslty really gross. it tastes like a very bitterish sour italian dressing. i honeslty do not recomend it. Im sticking with olive oil. . .",
"loss": true,
"prefix": "MochaBean04:"
},
{
"from": "human",
"value": " Mocha, thanks for the heads up. I've never bought it, so am very glad now that I didn't waste my money!",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Is ADM trying to blind us with \"science\"? ..... \n\nThe 25-cent quick tour ... Saturated fats raise the bad (LDL and VLDL) cholesterol, Poly-unsaturated fats lower all cholesterol (the good and bad), and Mono-unsaturated raises the good (HDL) and lowers the bad cholesterol. LDL leaves deposits of cholesterol and HDL helps to pick them up and sweep them away. Simplified explanation ....\n\nPart 2 - how things get labeled ... normally things are labeled in rounded up percentages to a whole number. Enova Oil has it's saturated fat content labeled as 0.5g - which everyone else would round up to 1g. BUT - they don't decimalize the unsaturated fats .... humm .... so there is a missing 0.5g of fat!\n\nNow - I got a bottle of Kroger \"Natural Blended Oil\" - which is also a blend of canola and soybean oils. Humm .... looking at the label .... it also has a missing 1g of fat due to the rounding process. ARRGH!!!\n\nBut ... here is what I come up with ..... Enova oil is about $7 - Kroger oil was $0.79 on sale (48 fl oz). And, the Kroker oil had more good fats than the Enova .......\n\nEnova : 1g Sat .. 8g Poly-unsat .. 5g Mono-unsat - Calories: 120 Tbsp\nKroger: 1g Sat .. 5g Poly-unsat .. 7g Mono-unsat - Calories: 120 Tbsp\n\nFrom that - it would seem that the Kroger oil was actually a little healthier, and a heck of a lot cheaper! Actually, not a lot of difference other than the price.\n\nI'm still not done .... there are the tri, di. and mono glycerides ... I think I understand them but I'm trying to hook up with a food chemist to get this all straight. I'll let you know when I learn more ...",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Michael; you are a research engine. You get it done. Thanks for all of your inputs. They are appreciated.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " D'ont think it's worth starting a new thread on the subject,but what are your favorite oils?mines are,EVOO(allpurposes),peanut(salads,asians,seasoning cookwares),roasted sessame seeds(asian),walnut(some fryed potatoes dishes,salads),butter. Found a site selling food grade beef tallow ,I'm tempted to buy 5gl for deep frying meats & potatoes.What are your choices?That enova stuff looks pretty scary(like some kind of rendered BF goodrich tires).",
"loss": true,
"prefix": "ifitfeelgoodcookit:"
},
{
"from": "human",
"value": " Well, Ifit I look at three things - utility (melting point for baking, smoke point for cooking), flavor, and nutritional value. For everyday use it's usually one of 3 olive oils (EVOO, Pure or Lite) ... sometimes I use vegetable oils. I have no problem with lard or Crisco or butter .... each has a purpose and flavor in baking and cooking. Because of the flavor, I generally only use peanut oil for Asian dishes .... I know it's \"supposed\" to be a neutral flavor but try making a batch of brownies with it instead of vegetable oil. Nut and seed oils such as walnut, sessame are for flavoring, not for cooking.\n\nAs for using tallow for frying ..... I probably wouldn't unless there is some specific unique flavor you're trying to impart to a specific dish. If I remember right ... it's got about twice the saturated fat of lard. To be honest ... I don't think I've run into more than 5-6 recipes that called for tallow ... and they were VERY old English recipes.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Another great oil that is very versatile, healthy for a veggie oil (but it's actually a seed oil), is absolutley neutral in flavor, and has a relatively high smoke point is suflower oil. I use it for almost all of my frying. Occasionally I'll use butter or peanut oil. But as Michael said, those are not neutral flavors. The same is true of olive oils, especially EVOO.\n\nSafflower oil is pretty good stuff as well. Another advantage of sunflower oil is that it is the second most widely produced cooking oil on the planet. That helps keep the cost down. Unfortunately, it's harder to find than is canola oil, which I don't use.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about Chicken Parmesan recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I came across your Chicken Parmesan recipe on a thread from back in December and it looks very good. I hope you know the one I'm talking about because I have a few questions about it. How is hungarian paprika different than the kind that's simply labeled paprika? Is parmasan reggiano different than regular parmesan cheese? What is evoo? How much butter and evoo do you add? (I don't need an exact amount, just an idea) Do you bake it at 350? OK, it was a LOT of questions...sorry! I don't want to mess it up when I try it out. Thanks for your help!",
"loss": false,
"prefix": "ps8:"
},
{
"from": "gpt",
"value": " ps8 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI came across your Chicken Parmesan recipe on a thread from back in December and it looks very good. I hope you know the one I'm talking about because I have a few questions about it. How is hungarian paprika different than the kind that's simply labeled paprika? Is parmasan reggiano different than regular parmesan cheese? What is evoo? How much butter and evoo do you add? (I don't need an exact amount, just an idea) Do you bake it at 350? OK, it was a LOT of questions...sorry! I don't want to mess it up when I try it out. Thanks for your help!\n\t\t\n\n\n \nThanks ps8, hope you like it. Yes I remember because I only have one recipe for it which I occasionally alter with a different herb. Hungarian paprika is not as harsh or bitter as the regular, but any one will do. I usually find it at Cost Plus. Parmasan reggiano, IMHO, is the best parmasan around, comes from Italy and is in a chunk you grate yourself. When you ask about regular parmasan, if you are talking about the pre-ground stuff in the green can, it tastes like sawdust by comparison, but a lot of people like it. EVOO is extra virgin olive oil. Yes 350-375 depending on how hot your oven is. In a regular oven rahter than my toaster oven, I have used 400 but I had to lower it for my toaster oven because it browned before it was done. As to the amount, when I am fixing one chicken breast (a half breast) about a teaspoon each of butter and olive oil. Happy to answer your questions. Would rather answer than have you ruin your dinner. Let me know how it comes out.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Thanks! I will probably try it out in the next week or so. I'll let you know how I do with it.",
"loss": true,
"prefix": "ps8:"
},
{
"from": "gpt",
"value": " Parmigiano-Reggiano IS the best parmesan, but others will work just as well. If you want something a little cheaper try grana Padano. As far as a decent domestic Parmesan look for DiGiorno (and grate it yourself).",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "human",
"value": " Is Parmigiano-Reggiano sold at regular grocery stores like Tom Thumb?",
"loss": true,
"prefix": "ps8:"
},
{
"from": "gpt",
"value": " I am not familiar with Tom Thumb stores, but my local grocery store (Stop and Shop) carries parm regiano. The words Parmigiano Reggiano will be stamped on the rind of the cheese if it is real, but at my local store not every piece has the rind on it. Ask someone at the cheese counter (if there is someone to ask) or ask someone who works there so that you are sure you are getting the real stuff. It is well worth it.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " ps8 said:\n\t\t\t\n\t\t\n\n\n\t\t\tIs Parmigiano-Reggiano sold at regular grocery stores like Tom Thumb?\n\t\t\n\n\n \nI am not familiar with Tom Thumb, but it is available at Trader Joe's, Costco, and sometimes in the other national stores, but usually in the gourmet cheese section which is chilled, not on a shelf.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Picnic tips",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've approximately 40 people coming over to our flat on Saturday and we decided to have a picnic on our local park during the day.... I've asked everyone to bring some food... but i'm not expecting everyone to do this and I'd like to make sure that everyone gets fed.\n\nAny suggestions for good quality 'big' dishes that perhaps I could make in advance?\nI'll do a big Potato Salad the night before and maybe some chicken portions/pasta etc... \n\nany suggestions???",
"loss": false,
"prefix": "kams:"
},
{
"from": "gpt",
"value": " kams, can you do wraps? What I do a lot of is prepare a bunch of rollups and then just before we go somewhere I cut them and place on a tray. They look like little pinwheels and they are a huge hit. Here are a couple of recipes.\n\nEgg Salad \n\nMash 3 hardboiled eggs with about 1/3 cup mayonnaise. Toss in some chopped celery and green onions. Salt and pepper to taste. Smear 1/2 this filling on a 10 inch tortilla shell and roll up like a jelly roll. Wrap in plastic wrap and store in your fridge until ready to serve. When you are ready to serve, slice the rolls into about 1/2 inch sections and arrange on a platter. \n\n\nTuna Salad\n\n1 can of drained tuna. Some chopped green onion, and celery. Some mayonnaise (1/3 cup?). I also add some garlic salt and some coarse ground pepper. A little dill is nice too. Smear, roll up and wrap as before.\n\nGreek Rollups\n\n1/2 cup cream cheese\n1/4 cup sour cream\n1/2 cup finely chopped feta cheese\nSprinkle of oregano, garlic powder, salt and pepper.\n\nBlend these until smooth. Then add:\n\nChopped black olives, red and green peppers, and red onion. Smear as before.\n\nDeli meat\n\nUse any deli meat. Smear the tortilla with whatever condiment works best for that meat in your opinion. (I.E. I smear mayonnaise when I use turkey breast, and mustard with roast beef) Layer your meat over your condiment, sprinkle cheese if desired and roll up. *Note* These ones don't stick together as well so sometimes a smear of cream cheese glues everything together nicely.\n\n\nMarcia's \n\n1/2 cup cream cheese\n1/4 to 1/3 mayonnaise\nchopped green onions\ntbsp horseradish\n1/2 cup (or more) grated sharp cheddar\n\nBlend well and smear away. Marcia adds some lemon juice to this. I add some salt and pepper instead.\n\n\nThese are wonderful to make ahead and then have to pull out and run. You can just carry them still wrapped up and slice when you get to your picnic site. Good luck and have fun.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Another idea is to buy big round loaves of bread, cut off \"lids\" pull all the stuffing out, leaving a crust (use the innards for another purpose)\n\nInside the bread you can now layer all sorts of things, salami, semi dried tomatoes, anchovies, marinated vegetables, and then weight them with a can or two, and leave in fridge over night.\n\nThen cut into wedges, wrap into foil and hey presto, ready for your picnic.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " When you guys are doing your tuna salads, could you give very finely chopped red onions a thought, in lieu of the green onion?\n\nIf you want some \"green\" into the mixture, lets try some very finely chopped (chipped?) green pepper\n\nA drop or three of olive oil does not In my own opinion!) threaten anyone with the dreaded \"fats\" thing, and adds considerably to the \"taste\" side...\n\nA judiscious scenting of the salad with well mixed tobasco and/or lemon juice (here's where one versus two \"drops\" makes an enormous difference) can also evolve to where one wolfs down the whole mix, and the heck with anyone else...but it does depend on the quality of \"tuna\" that you are working with...and I very much expect that that changes from country to country...the stuff I tasted in Italy a few weeks ago compared very favourably to the stuff I buy in Canada...",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\nMarcia's \n\n1/2 cup cream cheese\n1/4 to 1/3 mayonnaise\nchopped green onions\ntbsp horseradish\n1/2 cup (or more) grated sharp cheddar\n\nBlend well and smear away. Marcia adds some lemon juice to this. I add some salt and pepper instead.\n\t\t\n\n\n \nAlix, this sounds so good. It would be wonderful on bagels. For a variation, I think that I would add some finely chopped jalapeno or garlic and take out the horseradish. Yummy!! Thanks for posting this recipe. I have copied it into my files.",
"loss": true,
"prefix": "SierraCook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Quick crisp sweet pickles",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm looking for a sweet cucumber pickle recipe that can be kept in the fridge for a few weeks. They are very crisp and quick to make, but I've lost my recipe. Does anyone have a clue? or better yet, a recipe? Thanks a bunch!!",
"loss": false,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " I suppose 13 views and no reply means no one makes pickles. I've found a few but not the one I was looking for.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " I wish I could help. Saturday is kind of a slow day so you might want to give this until Monday to get some good responses. I did find some on the net but they would be guesses. Someone will come along with a recipe I feel sure.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I've got one from my grandma - I'll check for it and get back asap!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Here's my grandma's recipe, just as she wrote it, so if you have questions, I can't help much, as she always made them, and I never did, and now she is too old to cook anymore. They're quite good!\n \n \nGrandma's Pickles\n \n4 quarts sliced cucumbers\n6 medium white onions, sliced\n2 green bell peppers, chopped\n3 cloves garlic\n1/3 c. coarse salt\n5 c. granulated sugar\n1-1/2 tsp turmeric\n1-1/2 tsp celery seed\n2 T mustard seed\n3 c. apple cider vinegar\n \nWash & slice cukes, add onions, peppers and whole garlic cloves.\nAdd salt; cover w/cracked ice ad mix thoroughly.\nLet stand 3 hours in refrigerator.\nComvine other ingredients. Pour over drained cukes etc, and heat just to boiling.\nSeal in hot sterilized jars.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " That sounds like the one I'm looking for. If they turn out as good as I remember, they will be delicious. Thanks a bunch!",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " Please tell us how you did with these",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " They are in the fridge now - will do the solution part tomorrow. It won't be long now!!!!!!!!",
"loss": true,
"prefix": "licia:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Recipes with Splenda",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm Diabetic, and was wondering if any of you have any recipes with Splenda. Thats the only artificial sweetner i will use. (Easy Ones) would be nice. \nAnd, any other Diabetic pointers to help me control this diesase would be very helpful! Thank You in advance!",
"loss": false,
"prefix": "Heat:"
},
{
"from": "gpt",
"value": " Graham Kerr \"The Galloping Gourmet\" has a Splenda cookbook available. Also...www.splenda.com has recipes also.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " Thanks Erik!Ill check'em out!",
"loss": true,
"prefix": "Heat:"
},
{
"from": "gpt",
"value": " type in \"splenda\" in the DC search and you'll get 4 pages!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " WOW, THANKS JKATH!!!!!",
"loss": true,
"prefix": "Heat:"
},
{
"from": "gpt",
"value": " you are welcome!\nNow, make some of those recipes and get back to the cafe - we miss ya!",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about Capers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This will sound dumb but....\"Non pareil capers.\" What the heck does that mean anyhow?\n\nI mean does anyone sell \"Pareil capers?\" What's up with non pareil?",
"loss": false,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " jpinmaryland said:\n\t\t\t\n\t\t\n\n\n\t\t\tThis will sound dumb but....\"Non pareil capers.\" What the heck does that mean anyhow?\n\nI mean does anyone sell \"Pareil capers?\" What's up with non pareil?\n\t\t\n\n\n \nNon pareil means 'without equal'....",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " It is a vareity of caper.\n\ncapers",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " A \"Non Pareil\" is a little round ball used for cake decoration. They are the size of a BB.\n\nSo \"Non pareil caper\" is referring to the size of the caper berry. They would be the small ones most commonly found in supermarkets.\n\nI general, you can use most any supermarket caper berry. The large ones (olive size) areused more for snacking and garnish",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " A non pareil caper comes from Southern France and is considered the finest - hence the \"without equal\" in the name",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Nonpareil capers can come from France, but it's more likely that they come from Spain or Turkey or Morocco (where most capers we buy in the supermarket come from)\n\nCapers are graded by size, the smallest of which are referred to as \"nonpareil.\" Maybe that's because they are considered the best, but it's still a refernce to the size of the berry. One of the links below is to the chart rainee posted. \n\nhttp://www.gourmetfoodstore.com/condiments/condiments-details-6795.asp\n\nhttp://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=127573&prrfnbr=149778\n\n\n\nhttp://www.mexgrocer.com/13237.html\n\n\n\nhttp://www.victoriapacking.com/capers.html\n\n\n\nhttp://www.shopnatural.com/html/16568.htm",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I really had no idea of all that. Very interesting thanks.",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Thanks, jpinmaryland for the question. Coincidentally, my coworkers and I had this very discussion at lunch today.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " it was one of those naive questions that are actually worth getting an answer to.",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " jpi there are no stupid questions. I love capers. A thing than happened with three of my girlfriends and I were having a night out for dinner. One of the friends ordered grilled salmon. When it arrived at the table it looked winderful and I was actually sorry I had not ordered it, anyway my friend leans over and whispers \"why are there little green peas all over the plate?\" I informed her that they were capers, then had to proceed to quietly explain what they were. We all laughed about that, her included, and she loved them.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " I want some of those large Caperberries.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I must admit that I've never run across a recipe that specified a size of capers ... they just said, x amount of \"capers\". Thanks to one of the caper links I did recognize the 16-oz bottle of Roland's Capers .... humm ... after digging around in the back of the 'fridge I discovered mine are not \"Nonpareil\". I was just curious .... doubt that I could taste the difference.\n\nHowever, I did notice that one site was selling capers in \"White Balsamic Vinegar\" ... and found that most curious. I've never heard of \"white\" balsamic (whick looked clear to me) before.\n\nYou can learn something new around here every day!",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " The capers I buy are salted in seasalt and in jars. They are much more 'crispy' than the ones in brine. I prefer to use them in cooked dishes (I just rinse them under the tap to remove all the excess salt granules) and the brined ones in salads and uncooked dishes.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Ishbel said:\n\t\t\t\n\t\t\n\n\n\t\t\tThe capers I buy are salted in seasalt and in jars. They are much more 'crispy' than the ones in brine. I prefer to use them in cooked dishes (I just rinse them under the tap to remove all the excess salt granules) and the brined ones in salads and uncooked dishes.\n\t\t\n\n\n \nSalt packed capers are the best. They're a little more pricey and harder to find than bottled capers, but taste and texture wise they are so much better.\n\nWhite balsamic has been around for awhile. To me, it's just a novelty though. Regular dark balsamic has so much more depth in flavor.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " I find there is a difference between the small and the larger varieties, and much prefer the smaller ones, less bitter.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Ironchef\nBoth types are readily available here in the UK. Most supermarkets have more than one variety (and both types) on sale.\n\nI'm glad you agree that the salted ones are much better than the brined ones!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I just found 2 jars of salt packed capers hiding in my cupboard and I am dying to make something good with them!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tI must admit that I've never run across a recipe that specified a size of capers ... they just said, x amount of \"capers\". Thanks to one of the caper links I did recognize the 16-oz bottle of Roland's Capers .... humm ... after digging around in the back of the 'fridge I discovered mine are not \"Nonpareil\". I was just curious .... doubt that I could taste the difference.\n\nHowever, I did notice that one site was selling capers in \"White Balsamic Vinegar\" ... and found that most curious. I've never heard of \"white\" balsamic (whick looked clear to me) before.\n\nYou can learn something new around here every day!\n\t\t\n\n\n \nbleach?????",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " roflmao norge - they just use coke-a-cola to turn that vinegar clear - why use bleach when good ol' cola does the same thing ! lol Now marachino cherries - they ARE bleached and I won't touch one!!!!!!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\troflmao norge - they just use coke-a-cola to turn that vinegar clear - why use bleach when good ol' cola does the same thing ! lol Now marachino cherries - they ARE bleached and I won't touch one!!!!!!!!!\n\t\t\n\n\n \ncertainly ruins the old hot fudge sundae, 'hold the marachino.' Why do we have to consume pounds of stuff before the FDA says OOPS.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Another ice cream question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if i melt ice cream can i churn it again and make it ice cream again?",
"loss": false,
"prefix": "blah:"
},
{
"from": "gpt",
"value": " I cannot see any reason why not but I could be mistaken. Might be best to let it melt in the fridge though, especially if it contains eggs.",
"loss": true,
"prefix": "Haggis:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone for Lemon Veal Sorbet?!?!?!?!?!?!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This was a the wild creation in the Mario Batali vs.Scott Campbell Iron chef America Battle last night.\n\nScott Campbell lost the battle.",
"loss": false,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " It sounds a little better than the trout eyeball ice cream I suppose",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I'll pass.... thanks!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " - over here - over here - I can answer that question - yo!!! - over here!!!!!\n-\n-\n-\n-\n-\n-\nno",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " I saw that one too, kleenex. Campbell also screwed up by putting too much gunk on top of his \"normal\" dishes. Mario rocked.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " just what part of the young calf does sorbet come from???\n\nyuk...",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: conversions help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey everyone I'm new here and I need a little Help. The recipe that I'm using calls for 1 lb of flour how many cups is that?",
"loss": false,
"prefix": "greg45:"
},
{
"from": "gpt",
"value": " My scale conversion table says 1 cup of flour weighs 5 ounces....16 ounces to the pound so it would be 3 cups plus 4 Tablespoons - this is unsifted weight. Hope this helps!",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " yes it does thanks a bunch Making home made pasta",
"loss": true,
"prefix": "greg45:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: REC--Cinnamon Quesadilla",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This could make a great breakfast, brunch accompianment, or even a dessert. For dessert, top with a scoop of icecream and a drizzle of chocolate, caramel or maple syrup.\n\n\nCinnamon Quesadilla\n\nYields 2 servings\n\n3 tablespoons cream cheese\n2 eight-inch whole wheat flour tortillas\n2 teaspoons brown sugar\nPinch of cinnamon\n1 tablespoon butter\nCinnamon sugar for sprinkling\n\nSpread the cream cheese in an even layer over one of the tortillas. Sprinkle with the brown sugar and cinnamon, then top with the second tortilla to form a sandwich. Melt the butter in a heavy skillet over medium high heat. Cook the quesadilla until golden brown, then flip and brown the other side. Slice into quarters, sprinkle with cinnamon sugar, and serve immediately.",
"loss": false,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " That does sound good. And it's so easy! Thanks!!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Sounds really good.",
"loss": true,
"prefix": "jpmcgrew:"
},
{
"from": "gpt",
"value": " I often spread a little butter on a whole wheat tortilla, sprinkle with cinnamon-sugar and cook in a skillet until it browns to my liking. Then I cut in wedges to serve, usually with ice cream. These seem to go a step further and are a great idea.",
"loss": true,
"prefix": "purrfectlydevine:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are you craving today?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I could really go for some kind of home baked cookie. Maybe chocolate, chocolate chunk with some kind of nuts....gonna be a long afternoon",
"loss": false,
"prefix": "Entertain4Fun:"
},
{
"from": "gpt",
"value": " triscuits w/ the pate I have in my fridge. I can't indulge though cuz I'm on a no bread, rice, pasta thing for 2 weeks. It's only day 2. :?",
"loss": true,
"prefix": "htc:"
},
{
"from": "human",
"value": " You've heard of \"salmon en croute\"??? What about \"finger en croute\" - and the en croute is pate?????",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Warm apple pie!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Choc, malted shake with extra malt.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " peach milkshakes",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " No cravings today - though I should - I dreamt I had a 6 or 7-month old baby and was 2 weeks pregnant again..........",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " oh elf that's just down right scarey lol",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " YES it is - - - - - - very scary - and I don't even want to know what it means. :?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " just means you had a nightmare lol",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " ROFL - I think you're right!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " You were dreaming of all us \"big babies\" here that you have to look after. Nightmare?.......Big time!",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "human",
"value": " wasabi said:\n\t\t\t\n\t\t\n\n\n You were dreaming of all us \"big babies\" here that you have to look after. Nightmare?.......Big time!\n\n\n\nhey... i represent that remark !!!!",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Chinese food. I coworker and I had to go to Lake Tahoe today. So, while we were there we ate at one of Chinese restaurants. It was good, too. It seemed popular with the locals. People just kept coming into the restaurant. I guess we picked well. The lake was beautiful today. It was lightly snowing and the mountains surrounding the lake were all white topped. Rough job, huh!!",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " sushi. i was kinda more hungry for the nori than anything.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Smores....really anything with warm melted chocolate.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " I can't quite put my finger on it.....so maybe nothing. No that can't be. \n\nMust be something to do with French Fries!",
"loss": true,
"prefix": "Entertain4Fun:"
},
{
"from": "gpt",
"value": " I'm craving chips and popcorn... I'm hoping DH will eat some and let me smooch him afterwards...I tried that w/a sundae he has last night and no go... he knew what I was up to.",
"loss": true,
"prefix": "htc:"
},
{
"from": "human",
"value": " Well, I had my smores & now I want pasta. Hmmm...or do I want salt & vinigar potato chips?",
"loss": true,
"prefix": "crewsk:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Irish Whiskey Cake - ISHBEL??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " In an advertisement today in the local paper from a prominent northwest small market, they had an ad for Irish Whiskey Cake for St. Pat's day. Ishbel ever hear of it or is it another creation on this side of the pond??? I do not know if I would pay 11.99 for a 7\" cake, buy I certainly would not mind trying to bake one. Maybe it is a bundt type of cake with holes punched into the finished product and a whiskey based sauce poured over? might be good.",
"loss": false,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " norgeskog said:\n\t\t\t\n\t\t\n\n\n\t\t\tIn an advertisement today in the local paper from a prominent northwest small market, they had an ad for Irish Whiskey Cake for St. Pat's day. Ishbel ever hear of it or is it another creation on this side of the pond??? I do not know if I would pay 11.99 for a 7\" cake, buy I certainly would not mind trying to bake one. Maybe it is a bundt type of cake with holes punched into the finished product and a whiskey based sauce poured over? might be good.\n\t\t\n\n\n \nI had a look in one of my Irish cookbooks. I went to a cookery course at Ballymalloe School, run by Darina Allen. Here's her website which would seem to say that an Irish whiskey cake is a type of British christmas cake - with fruit etc! You have to scroll down the page of recipes to reach the whiskey cake!\n\nBTW - the Ballymaloe school is great. If you can get any of Darina's books they are well worth the money!\nhttp://www.cookingisfun.ie/letters/2003/october/cakes25th.htm#Irish%20Whiskey\n\nPS I am no means an expert on 'Irish' cuisine - although I've visited there a lot and spent many happy childhood holidays at a friend's summer home in Donegal.",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: COSTCO Corned Beef",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was at Costco today and they had the most beautiful supply of Irish Cornned Beef (name of brand on package) and was it ever lean, not the mostly fatty stuff you sometimes find in the markets. And there was one that was just over 2 pounds, and they were $2.29 per pound. I may cut it in half and freeze half for another time.",
"loss": false,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Good find norgeskog, our groceries around here never have anything that special. I did buy my cornedbeef but it is fatty and was only 1.59 a lb.Wish I could find the good stuff. Why don't markets sell corned beef year round?",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " thumper - our markets sell it year round - it's just a smaller supply - but I can always find them. Growing up when we made this in a pot with cabbage, potatoes, and green beans it was called a New England boiled dinner and the corned beef was called cottage ham.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I Love Corned Beef! But be careful Norges - the last one I bought was as lean as you describe - I think they used tri-tip to make it and it was toooooo lean - I steamed it and it was tasty but not good for dinner with cabbage & red potatoes. It made great sandwiches, though. Flavor follows fat and those with a bit more are much jucier and more tender than the extremely lean ones.",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " thumpershere2 said:\n\t\t\t\n\t\t\n\n\n\t\t\tGood find norgeskog, our groceries around here never have anything that special. I did buy my cornedbeef but it is fatty and was only 1.59 a lb.Wish I could find the good stuff. Why don't markets sell corned beef year round?\n\t\t\n\n\n \nthumpershere2, probably because most people only buy it in March. You can, however, make your own using a brisket and pickling spices and brine. I am certain someone here has a formal recipe, or I could look in my plethra of cookbooks to see if there is one in them. I have had homemade, and it is so much better. BTW if you have a Sams nearby, they would probably have the same cornedbeef.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " I picked up 8 pounds of corned beef yesterday @ 2.19/pound. Its is a very good brand.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " lindatooo said:\n\t\t\t\n\t\t\n\n\n\n\n I Love Corned Beef! But be careful Norges - the last one I bought was as lean as you describe - I think they used tri-tip to make it and it was toooooo lean - I steamed it and it was tasty but not good for dinner with cabbage & red potatoes. It made great sandwiches, though. Flavor follows fat and those with a bit more are much jucier and more tender than the extremely lean ones.\n\t\t\n\n\n \nI understand lindatooo and agree. This did have fat but was not half fat like the ones I saw at the other market. THe label did say it was a brisket. I am looking forward to it and teh sandwiches, and it shall be roasted alone. Making colcannon instead of usual cabbage, and since I do not like cooked carrots, they shall be placed in the salad raw.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you have these recipe cards",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does anyone have recipe cards that were around a few years ago?\n They were called The Great American Recipes and I had one that was like a calzone but it was a taco one and I lent it to a friend and I never see her anymore. \n I just thought of it and I have a craving for that recipe. . if anyone has these cards or knows of a web site that has these recipes please let me know.\nThanks a bunch\n\nme",
"loss": false,
"prefix": "MochaBean04:"
},
{
"from": "gpt",
"value": " Yes, I have these recipe cards. I just went to look and am not sure I found the recipe you want. It was in the southwest category and called chili tacos, but it wasn't like a calzone. Do you remember the name of the recipe and the category it was in?",
"loss": true,
"prefix": "SillyWabbit:"
},
{
"from": "human",
"value": " no, sry it has been so long that i do not remember what it is called. I had it in the mexican part of my cookbook. I thought it was a calzone but like i said it has been so long since i last made it. are there any \"calzonie\" style recipes in there?",
"loss": true,
"prefix": "MochaBean04:"
},
{
"from": "gpt",
"value": " if it was Mexican, could it have been like a burrito, etc?",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Sorry, I don't find anything like what you want. There's no Mexican category in the cards, only southwest. I looked all through that section and there's nothing like your looking for.",
"loss": true,
"prefix": "SillyWabbit:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chilli Thread Link?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have heard that there was a thread that discussed the large number of regional variations of chilli in the US.\n\nDoes anyone know where it is?",
"loss": false,
"prefix": "Darkstream:"
},
{
"from": "gpt",
"value": " http://www.discusscooking.com/viewtopic.php?t=4058 \n\nI'm not sure if this is the one you want or not Darkstream.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Thanks crewsk. Looks like a good place to start anyhow.\n\nI will read it at leisure, and I may have some questions afterwards.",
"loss": true,
"prefix": "Darkstream:"
},
{
"from": "gpt",
"value": " I love chili, nearly every one I have tried it good in its' own way. Has anyone ever put a pinch of cinnamon or nutmeg in their chili. It adds a little something undetectable and it is really good.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Darkstream - you can do a search - just type in chili (make sure it's one l) for the keyword, from the pulldown menu select the beef forum (and you can do a separate search under chicken and then Healthy if you want to), then from the next pulldown menu select specific forums and recipes (or something close to that - it's not the general forum\n\na lot of stuff should come up",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: canister foams",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " can any 1 tell me a recipe for raspberry foam thankyou :x",
"loss": false,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " Do you mean a raspberry coulis? The stuff that is served with desserts either as a decoration or to add flavor?\n\nWhen I make mine I use frozen raspberries and start with 1/2 cup of sugar. Heat on stove slowly, removing any foam that forms on top. Taste to make sure it's sweet enough - add more sugar if necessary.\n\nOnce sugar is thorougly dissolved and the mixture has thickened slightly remove from heat. Let cool a bit. Pour into a mesh strainer and with the back of a spoon work just the liquid out, leaving the seeds.\n\nI put mine in a perm bottle.\n\nIf this isn't what you're looking for I do apologize. Let me know.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Has anyone ever heard of canister foam?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I'm going to go out on a limb and say, is \"Caniser Foam\" anything like Foam Candy?",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tHas anyone ever heard of canister foam?\n\t\t\n\n\n\nNo I have not, your recipe sounds great.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " I found two recipes - only thing they have in common is the raspberry Jell-O. Hope one of these is what you were looking for.\n\nRASPBERRY FOAM DELIGHT:\n\n2 c. sm. curd cottage cheese (light or low fat)\n2 c. crushed pineapple, drained, unsweetened\n2 (3 oz.) pkgs. raspberry flavored Jello\n2 c. prepared whipped topping\nFresh mint sprigs (opt.)\n\nGently fold cottage cheese, pineapple, and dry Jello into whipped topping. Cover and refrigerate until thoroughly chilled. Garnish with mint.\n\n\nJELL-O RASPBERRY FOAM:\n\n1 package raspberry jell-o\n1 pint boiling water\nfresh or canned raspberries -- sweetened\n\nDissolve Jell-O in boiling water. Chill. When slightly thickened, beat with rotary egg beater until of consistency of whipped cream. Chill until firm. Place raspberries in sherbet glasses. Pile Jell-O lightly on berries. Serve immediately or place in refrigerator until served. Other berries may be substituted for raspberries.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " What kind of canister are you talking about?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " more about raspberry foam\n\nits a mixture consisting of raspberry syrup and gelatine..it cooled down and put into cream canister then sprayed out into a foam?? does any1 know what i mean i can find a avacado foam on the net iam struggling to find a raspberry foam.. many thank for you responce all of you",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "human",
"value": " Okay - NOW I have some idea as to what you are talking about (and where the canister comes in - one of those canisters powered by a CO2 cartridge that sprays out a foam). I assume the avacado foam your talking about is like this:\n\nAvocado Foam (Yield 1 Canister=2 cups)\n\n2 Avocados\n¾ cup Cream\n1 Gelatin sheet\n\nPeel and deseed Avocados. Mash with fork and whisk until smooth consistency. Meanwhile soak gelatin in cold water and heat cream just to a simmer. Squeeze excess water from gelatin and set in separate bowl add hot cream and stir till dissolved. Chill till cold. Use foam canister or Blender to foam for service. \n\nYou could use the Jell-O Raspberry Foam recipe I posted earlier, or, you could use the Avacado Foam recipe above and substitute 1.25 Cups of Raspberry puree (worked thru a fine mesh sieve to remove the seeds) for the avacado.\n\nOR .... you could make a gelatin and add raspberry syrup and follow the rest of the directions?",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " I will have to concur with Michael's recipe.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tI put mine in a perm bottle.\n\t\t\n\n\n\nOops - I missed this line. Be wery, wery careful elf or you could end up a delicious redhead!",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " That's what I'm going for M in FW!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " raspberry foam\n\nthankyou all for your help if any finds one please let me knoe???thankx again COOKINONGAS",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " He is referring to sauces that you put into a CO 2 (Carbon Dioxide) cannister, then spray onto plates to give the sauce a lighter, foamy texture. \n\nFor your raspberry sauce, I would recommend making a raspberry creme anglaise or coulis. However, you need to strain your coulis very well before adding it to the cannister, or else the seeds will clog it up. Also, don't make either of the sauces too thick or else you won't be able to get enough air into them.",
"loss": true,
"prefix": "ironchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: $40 a Day?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Did anyone see the episode where Rachel went to Bermuda? I wanted to make the Sherry Peppers, but i forgot what Rachel had said it was a mix of. If anyone knows please post. Thanks \n\nME",
"loss": false,
"prefix": "MochaBean04:"
},
{
"from": "gpt",
"value": " was it the fish chowder?",
"loss": true,
"prefix": "nicole:"
},
{
"from": "human",
"value": " MochaBean04 said:\n\t\t\t\n\t\t\n\n\n\t\t\tDid anyone see the episode where Rachel went to Bermuda? I wanted to make the Sherry Peppers, but i forgot what Rachel had said it was a mix of. If anyone knows please post. Thanks \n\nME\n\t\t\n\n\n\nDo you have the recipe for the sherry peppers? If you do I'd love for you to post that recipe - Here you go:\n\nFish Chowder\n\n2 teaspoons butter \n1 onion, chopped \n2 stalks celery, chopped \n1 chile pepper, seeded and chopped \n2 tablespoons tomato paste \n1 pound fresh grouper, cut into chunks \n1 whole carrot, peeled and chopped \n2 tomatoes, chopped \n1 whole red pepper, chopped \n1 tablespoon crushed red pepper flakes \n1 large potato, peeled and chopped \nSalt and freshly ground black pepper \n2 cups fish stock or water \n1 teaspoon hot sauce \n1 1/2 cups tomato juice \n1/4 teaspoon Worcestershire sauce \n1 tablespoon Bermuda black rum or dark rum \n1 teaspoon sherry peppers (a special Bermudan pepper-flavored sherry) \n\n\nIn a large saucepan, melt the butter over high heat. Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste. Add the grouper and stir until the fish is coated. Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper. Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce. Simmer over medium heat for 1 hour. \n\nServe in bowls and drizzle with rum and sherry peppers. \n\nThis recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. \n\nEpisode#: AD1C06",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " hey, thank you for the recipe, I actually don't like fish. . lol me being an inspiring cook. . . so I replaced it with chicken and it was awesome!!! no, sorry I do not have the recipe for the sherry pepper stuff. I wish I did. I will keep looking. At my work we have people who work in the prepared Dept and are very good cooks and they can help you with pretty much anything. Next time i am in I will ask and post what they said",
"loss": true,
"prefix": "MochaBean04:"
},
{
"from": "human",
"value": " Mochabean - this might be close or actually it\n\nIngredients :\n\n6 x Habaneros, (up to 8)\n4 x Cloves garlic, (up to 5) \n1 tbl Black peppercorns \n1 bot dry cocktail sherry \n\nHere is a quick recipe from \"A Dash of Elegance\" for a pepper sherry. There are quite a few other flavored sherry recipes in there as well, but this is the first I plan to make.\n\nWash and dry the peppers. Pierce them in several places with a fork and put them in a wide mouthed jar. Add the garlic and peppercorns. Add the sherry, cover, and store in a cool dark place for 2 weeks. Strain the sherry through several layers of cheesecloth into the original bottle. \n\nDiscard the peppercorns but reserve the garlic and habaneros in a small jar with just enough sherry to cover and refrigerate and use with appropriate recipes.",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: truffle oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " can any one tell me were i can buy a good truffle oil(they all seem really expensive)!!! 8)",
"loss": false,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " I have bought it at Cost Plus World Market, Trader Joe's, and I have seen it a while ago at costco, but their bottle was too large. It is very perishable like sesame oil, so I only like a small bottle. The best deal was at Cost Plus, a 2-3 ounce bottle was around $6-7 for white, do not remember the black truffle oil price. Do not remember the price of it at TJ's, it was long ago that I saw it there. I enjoyed using it, but I did not think it was worth the price.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " I notice you're in England (well you're flag says you are) It is a very expensive product, you can buy it at Tesco, Sainsbury's and posher shops like Harvey Nicholls and Selfridges. I have never bought it due to the cost, and I am not sure what I would do with it, now that I am eating healthier foods. If you get some tell us how you liked it!!!",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Who Wanted Duck Recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I just got around to reading my February Gourmet magazine and discovered they were featuring an entire menu with Glazed Duck with Clementine Sauce as the entree. If you want the recipe I will be happy to post it under the chicken/turkey forum. Let me know.",
"loss": false,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " I'll take it! Thanks in advance!",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'll take it! Thanks in advance!\n\t\t\n\n\n\nGive me a couple of minutes, there is a whole menu, not just the duck, I will post it all as:\n\nClementine, Olive and Endive Salad\nGlazed Duck with Clementine Sauce\nWild Rice and Bulgur with Braised Vegetables\nChocolate Tart with Candied Clementine Peel\n\nClementine is of the orange/tangerine family",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I need help finding acetate!!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does anyone know where i can buy asie tape from?(if thats the right way to spell it)...please can any one help its the stuff you use to decorate dessert with chocolate!! many thanx cookinongas",
"loss": false,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " asetate thanks all lmao :roll:",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "human",
"value": " It's actually acetate and I don't think it's a tape. I think what you want can be bought at an office supply store. You cut out the shape you want - spread your chocolate over it and remove it, allowing the chocolate to harden. You can also make very thin cookies this way.\n\nTry an office supply store.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " acetate\n\nyou can buy food acetate cant you",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "human",
"value": " I'm not sure what you mean by \"food\" acetate. Is it used how I described? If so, you can either buy the stuff at someplace like Michael's, or A.C. Moore, or Office Depot - it's all the same stuff. You don't want to eat the acetate, right?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " i would not eat acetate",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "human",
"value": " Acetate is a type of plastic - used in cooking it is generally a thin plastic sheet that is flexible basically nonstick - I don't know that there is a specific \"food grade\" acetate (although as soon as I say that someone will find a source for one). \n\nNo - you don't eat it. It's a \"tool\", not an ingredient. It's kind of like when you make a loaf of bread you don't eat the pan ... same thing with acetate.\n\nFor working with chocolate - you can either use it flat or roll it into a tube to make various sized forms. You can also use it in proofing bread - to increase the height of a round loaf - you just make a collar and put the dough into it to proof.\n\nYou can find this at most stores that sell supplies for candy making, maybe pastries, or an art supply store.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " ART SUPPLY STORE - that's what I had in my mind when I kept saying office supply store - but they might have it too.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " No - you don't eat it. It's a \"tool\", not an ingredient. It's kind of like when you make a loaf of bread you don't eat the pan ... same thing with acetate. \n\nLOL..that hits the nail right on the head!!",
"loss": true,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tART SUPPLY STORE - that's what I had in my mind when I kept saying office supply store - but they might have it too.\n\t\t\n\n\n\nYep - office supply stores did sell rolls of it about 1-ft wide by several feet long for use on overhead projectors. I had forgotten all about that.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I crystallize mint?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " can any one tell me how to crystallize mint",
"loss": false,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " CRYSTALLIZED MINT LEAVES \n\nfreshly picked mint leaves \n\n1 egg white, at room temperature \n\nfew drops of water, if needed \n\nextra-fine sugar \n\n\nYou will need the same basic tools that you would use to crystallize flowers - listed below\n\nClip each mint leaf off of the stalk, but if possible, leave a very short stem. \n\nWith a fork, beat the egg white in a saucer, adding a few drops of water if necessary. \n\nUsing a small paint brush, coat every surface of the leaf with the egg white. Make a thin of a layer as possible. You can hold your leaf with tweezers if needed. As you coat each leaf, lay it on the sugar, then sprinkle more sugar over until all surfaces are coated with the extra-fine sugar. Next place the leaf on the cake rack. Continue until all of your mint leaves are coated. \n\nSet the rack full of leaves in a warm, dry place. Again a gas stove with a pilot light works well. When the leaves are starting to dry, move them to an uncovered cake rack and continue drying. With the leaves, to test for dryness, break a leaf open to check for crispness. \n\nStore the leaves in layers separated by waxed paper in a cardboard box, they will keep indefinitely if stored properly. \n\n-----------------------------------------------------------------------------------\nCRYSTALLIZED VIOLETS \n\n\nyou will need freshly picked violets, leaving the stems \n\n1 egg white, at room temperature \n\na few drops of water \n\nextra-fine granulated sugar, either purchased or made in a blender or food processor (just blend regular sugar until extra-fine) \n\nUnless your flowers are dusty, do not wash. If you need to wash them, make sure they are completely dry before crystalizing. Other items you will need include two plates, one which you will use to paint the flowers on and the other for the sugar, a small bowl for the egg white, a small paint brush, a thin skewer, and a cake rack covered with waxed paper. \n\nBeat the egg white in the small bowl until foamy, if necessary add a few drops of water to make the white easy to spread. \n\nHold the violet by the stem and dip it into the egg white, now lay the flower on your painting plate and carefully spread the white on every surface of the flower using the paint brush. You will have to use the skewer to open up the petals. Next transfer the flower to the sugar plate, again using the skewer to open the petals, carefully sprinkle every surface with the extra-fine sugar. Be sure not to miss any spots. Arrange the flower on the cake rack, using the skewer to place the petals back in the original positions. If you happen to knock some of the sugar off, just sprinkle with a little more sugar. Clip the stem off of the flower using scissors. \n\nAfter all of your flowers are coated, set your rack in a warm, dry place, such as a gas stove heated by the pilot light. After they are partially dry, transfer the flowers to an uncovered cake rack and continue drying. This could take several days. To test for dryness, check the green base of the bloom and the heart of the flower to make sure they have no moisture. These will keep indefinitely if stored in layers, separated by tissue paper in a cardboard box.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Very cool! I thought the process would be much more complicated. TY! 8)",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " You're welcome DC",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " thanks for the help",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " No problem COOKINGONGAS - that's what we're all here for.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Elf's method for mint leaves and violets works well for all kinds of flowers (rose petals are beautiful done this way, too). Just remember to get pesticide-free flowers if you're not growing them at home for this purpose. Most florists can fill your request but may have to order them in advance for you. It's very important that you have edible flowers and that their pesticide free.",
"loss": true,
"prefix": "PA Baker:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pigeon",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does anybody have any good recipes for a pigeon starter or anything to do with pigeon i would appreiate your help thanx",
"loss": false,
"prefix": "COOKINGONGAS:"
},
{
"from": "gpt",
"value": " whats the problem",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "human",
"value": " Here's a recipe from an Anthony Worral Thompson cookbook\n\n110g/4oz new potatoes, cut in half\n1 pigeon breast\n\nFor the dressing\n2 tsp Dijon mustard\nhandful chives, chopped\nhandful parsley, chopped\n1 shallot, finely diced\n2 tbsp olive oil\nsalt \nfreshly ground black pepper\n2 tbsp oil\n\nBoil the potatoes until tender in salted water. Drain thoroughly and return to the pan. Add all the dressing ingredients and toss through the potatoes.\n\nPan fry the pigeon breast in the oil for 1-2 minutes on each side. Rest it for 4-5 minutes then slice on an angle.\n\nServe with the warm potato salad.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Pigeon - ugh. Try using a Cornish game hen instead which, at least, would actually have something on the bones to eat.",
"loss": true,
"prefix": "cats:"
},
{
"from": "human",
"value": " Pigeons\n\nMy brother has a loft full. Beautiful white plump pigeons. I don't think he would be able to help. His feelings are too involved. Mine too. They are so innocent and people think all they do is poop the surroundings. You would be surprised if you only took the time to watch them. About eating them. OUr mother did it with no trouble at all but then again she was raised on farm. Her own mother cooked her pet goose for Thanksgiving and my mother never forgot that. Thing was crippled and she nursed it back to health but her mom needed food on the table.",
"loss": true,
"prefix": "In the Kitchen:"
},
{
"from": "gpt",
"value": " There is no such animal as a Cornish game hen in the UK!!! It is a breed of chicken used in the USA.\n\nWood pigeon is very, very popular in the UK.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I agree with Ishbel.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " you are right ishbel . i managed to make a dish with puy lentils poached quail egg and pan fried breast of pigeon with a reducted sauce made from the rest of the pigeon \njus wondered what you alll thought of the dish?",
"loss": true,
"prefix": "COOKINGONGAS:"
},
{
"from": "human",
"value": " Ishbel, only had wood pigeon once, and that was in Aberdeen.\n\nThe chef's rendition put the emphasis on the wood and not the pigeon.\n\nI guess if I get another chance will try it, thanks.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " Don't have the recipe, but my first job (way back in '83) was at a very exclusive restaurant. The chef changed the menu every 3 days, but always kept one item on it: Pigeon Pie. It was pigeon meat, slow cooked, with mushrooms, shallots and possibly other veggies, maybe leeks or celery, all wrapped up in phyllo. It was fashioned like a \"money bag\" with a twist at the top; then, the phyllo had a \"puff\" at the top. when you cut open the puff, you'd find a hard-boiled quail egg. It was the chef's little joke.\nI've never seen anything else like it, but it would be neat to re-create it.",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's a good Sherry for Seafood?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm making Shrimp DeJohne today for company and it calls for Sherry. Can anyone recommend a good Sherry to use for seafood recipes?\n\nThanks!\n\nCheryl",
"loss": false,
"prefix": "cheriberi:"
},
{
"from": "gpt",
"value": " Of seem to already realize that you don't use \"cooking sherry\" for ANYthing.\n\nI use a Spanish sherry (from Jerez - pronounced Ha-reth) called \"Dry Sack\" for almost everything. It's a Medium Dry variety that's excellent for cooking AND for sippin'. \n\nI've been able to find it almost anywhere for around $14ish per bottle.",
"loss": true,
"prefix": "The Z:"
},
{
"from": "human",
"value": " I'm not familiar with your recipe, but the sherrys The Z mentions are sweet. You may need a pale dry sherry for the dish. Is the recipe specific??\n\nAlso, Taylor makes a line of sherrys that are reasonably priced and quite suitable for recipes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Basically the two schools of using alcohol in food are the following:\n\n1) If you wouldent drink it never put it in your food (use only moderate and above quality and nothing labeled \"cooking\")\n\n2) Use the cheapest you can find, only the alcohols strongest characteristics will survive the cooking. \n\nI lie somewhere in between. I do not dare use anything with a $20+ a liter price tag in cooking but at the same time I will use SOME cooking wines. Cooking sherry never treated me too well but chinese cooking wine is more floral than the usual stuff and makes a great addition to meals. So yeah, Im thinking ask your local wine dealer for a drier (drier than Jerez) and maybe even tangy (brut) sherry that's cheap as it's going into a sauce. We live in a day and age where all buisnesses WANT customers to ask about products, so unless the guy is a real @#^& you should be fine.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "human",
"value": " All of recipes that I have that call for adding sherry to a soup or for a fish stew just say \"dry sherry\".",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bland Bok Choy?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Boy - leave this forum for a while and everthing changes! What a darned nuisance! But, anyway....\n\nTried chinese cabbage - bok choy - at ome the other day for the first time. It is frequently used by TV chefs & cooks, so I thought perhaps it was something speciasl.\n\nInstead, I found it very bland. Pleasant texture *steamed), but little flavor as compared to cabbages,and other cole vegetables.\n\nAm I missing something?",
"loss": false,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " Oldcoot...welcome back.\n\nYeah, you're missing some seasoning. Bok choy or baby bok choy is usually added to a stir fry after steaming. By itself it is fairlybland, unless that is the natural type flavor you are looking for.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " cook it in like a soup noodle. Very light dish.\nsome olung noodles. (the japanese noodles) cook them in water \nAdd 1 can of chicken both bring to a boil and add some choppsed up green onion. den add the bok choy and cook\nyou can add some wontons in it if you want. \nstrain noodles add the noodles to soup.",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "gpt",
"value": " No, you are not missing anything, it is bland. Like masteraznchefjr, I have only used it in soups or stir-frys.",
"loss": true,
"prefix": "SierraCook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can i Tweak this dish? Adding Honey",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm making a crunchy garlic chicken dish, , dipped in butter and milk, then dredged in crushed corn flakes. seasoned with garlic, paprika, salt, pepper and chives. I kind of want to eliminate the chives and add honey.I know i cant have them both because of clash\n\n\n\n It is cooked at 425 for 20 minutes... it is made with chicken breast halves\n\nMy question is this: In the dipping bowl i use first, milk and butter, can i put honey in there too? Or would honey clash with this recipe or oven temperature or breading or whatever. Just curious if this will work",
"loss": false,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " Chives and honey are ok together. I make a great chicken dish with honey, soy sauce and scallions. But you can leave them out.\n\nFirst thing, it's usually a good idea to \"double dip\" chicken. That means flour dip first, egg wash next (the flour helps the egg stick) and crumb dip last.\n\nI think you should experiment with some honey in the egg wash. It's a great way to add a layer of flavor. I usually add soy sauce (a pro kitchen trick), dijon mustard, hot sauce or whatever I feel like in the egg.\n\nSeason the crumbs with whatever suits you. IMO you can never go wrong with garlic! \n\nEXPERIMENT!! You'll get more and more confident about cooking the more you do it. You'll get a better handle on what ingredients, tastes, textures, etc. work for youand your family.\n\nA Question, though ... why the butter?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tChives and honey are ok together. I make a great chicken dish with honey, soy sauce and scallions. But you can leave them out.\n\nFirst thing, it's usually a good idea to \"double dip\" chicken. That means flour dip first, egg wash next (the flour helps the egg stick) and crumb dip last.\n\nI think you should experiment with some honey in the egg wash. It's a great way to add a layer of flavor. I usually add soy sauce (a pro kitchen trick), dijon mustard, hot sauce or whatever I feel like in the egg.\n\nSeason the crumbs with whatever suits you. IMO you can never go wrong with garlic! \n\nEXPERIMENT!! You'll get more and more confident about cooking the more you do it. You'll get a better handle on what ingredients, tastes, textures, etc. work for youand your family.\n\nA Question, though ... why the butter?\n\t\t\n\n\n \nWas following recipe i have written down, the wash is butter and milk rather than egg..... I'll change the wash like you said.. first i'll flour it, then i will egg & honey wash it, then i'll toss it in the crushed cornflakes.. i'll put paprika with the flakes",
"loss": true,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " I use chives or any onion with honey, especially in Thai food, makes for a wonderful combination.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " jennyema is right - don't be afraid to EXPERIMENT!Although I personally tend to think of honey as something to use as either a glaze, or to aid in browning a roasted chicken, I have seen a couple of recipes that called for tossing the chicken into a bag overnight in a yogurt and honey marinade. \n\nThis is giving me ideas about something new to try ....",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Who told you you cannot put honey and chives together? I'd put honey in the milk. Honey and pinch of mustard powder. I use a lot of chives and don't think they're strong enough to clash with much of anything.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Oh, Michael FtW: Be careful of recipes that call for overnight marinading in buttermilk, yogurt or even sugar. Believe it or not, I've actually had each of these actually \"eat up\" the meat (that's a scientific term, folks) when I've marinaded them too long!! Over-tenderize the meat into mush! Anyone else ever have this happen? I now only use these types of marinades for a day -- as in start the marinade when I wake up if I want it for dinner that night, at the longest. There's a difference between tender and mushy, and I crossed it a few times with 24-hour marinades!!!",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Southern food...any suggestions?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, I'm going to a potluck and the theme is Southern food. Any suggestions? I need it to be a dish I can completely prepare the night before since I have to work the day of the party.\n\nAny ideas??",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " You're going to have to give us a little more info on what you want to make - main dish, side dish, dessert, salad, etc. I've got 3 Southern Living annual cookbooks, a copy of Southern Cooking by Henrietta Dull, and a few more. Don't mind helping you with one but Don't have the time to type in probably 3,000+ recipes.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Southern food to me means fried or with bacon or some other vile thing called fatback. =/ I can't even safely order green beans around here. hahaha\n\n\nZ\n\nOk, I guess I should at least give a half-way serious answer. I'll brainstorm ~ Blackeyed peas! Collard greens! Grits! mmm Pecans! okra!? Collard greens! red velvet cake! Southern Comfort & Jack Daniels! Sweet tea! (ewww) and ummmm oh, spicey good Cajun food with crawfish!",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "gpt",
"value": " cornbread, chess pie, catfish, mint juleps, fried okra, pecan pie, sweet potato pie, fried chicken, nanner puddin, BBQ, country ham and biscuits, greens, Vidalia onions, bread pudding with whisky sauce\n\nthat enough?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " I've got a cook book called The Ultimate Southern Living Cookbook and looked through it but didn't come up with as many good ideas as you all tossed around. I haven't been assigned to make anything specific yet. Whatever I want. I will have to call the host and find out how many people are coming. Thanks for all of the ideas! So far I'm leaning towards: corn bread, red velvet cake or collard greens. Those all seem like dishes I can make the night before. \n\nThanks a lot for all the ideas!",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Pound cake",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Mud, what's \"nanner puddin'\"?",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " Southern for banana pudding.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Stewed okra and tomatoes, chicken & dumplings, salt and pepper catfish, collards with fatback, black-eyed peas, country ham, fried chicken, chlitlins, and of course cornbread. Can ya tell I'm from the south?",
"loss": true,
"prefix": "comissaryqueen:"
},
{
"from": "gpt",
"value": " Well dang, I can't add anything to the list!! It looks like y'all got it all covered! The only thing I don't see listed is lemonade, so, I'll add that.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " I've been on a 'succotash salad' kick lately - it's great, pretty, and easy to make - and you can do it the day before!\n\n\n1 pkg. frozen baby lima beans\n1 pkg. frozen butter peas or butter beans or crowder peas\n1 pkg frozen baby sweet corn (I use the white and yellow mixed)\n1/2 cup each minced green, yellow and red bell pepper\n1/2 cup chopped red onion or scallion\n\nDressing - \n\n1/3 cup sherry or apple cider vinegar\n1 tablespoon honey\n1 tsp salt, 1/2 tsp pepper\n2 cloves minced garlic\n\nWhisk all that up well to dissolve the honey and salt, then add 2/3 cup olive oil, and whisk to emulsify. Pour over the veggies, toss well, cover and let sit overnight.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " How about pecan pie,I have a strawberry pie recipe from a restaurant in Shreveport Louisiana, Mississippi Mud Cake, cucumber tea sandwiches, Pimento Cheese sandwiches, Frozen Fruit Cup Salad, Millionaire Salad.\n\nMost of these recipes are from my grandma who lived in Louisiana. If you are interested in any of the recipes let me know and I will post them for you.",
"loss": true,
"prefix": "abjcooking:"
},
{
"from": "human",
"value": " One more Sweet Tea.",
"loss": true,
"prefix": "comissaryqueen:"
},
{
"from": "gpt",
"value": " Rainee said:\n\t\t\t\n\t\t\n\n\n\t\t\tSouthern for banana pudding.\n\t\t\n\n\n \nRainee, I am shocked! \n\nI would have thought you would have mentioned bbq ribs are very southern/soul!",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " Try the food network and Paula Deen. She has some great recipes!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " I just noticed.....nobody mentioned cole slaw or potato salad! Where's the mac and cheese?",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " Mac & cheese was next. Tonite's dinner was fried pork chops, mac&cheese, applesauce, and honey cornbread.",
"loss": true,
"prefix": "comissaryqueen:"
},
{
"from": "gpt",
"value": " Jambalaya or red beans and rice. Pecan pralines. Yum!!",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " BBQ is very southern, but they wanted something they could prepare the day before.\n\nBBQ isn't the quickest dish to make, and it is best served fresh, especially ribs.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " choclatechef said:\n\t\t\t\n\t\t\n\n\n\t\t\tI just noticed.....nobody mentioned cole slaw or potato salad! Where's the mac and cheese?\n\t\t\n\n\n \nI don't think of any of these as particularly southern. Ate tons of all of them growing up in the Midwest (home of Jello salad).",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help Quick!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi out there,\nI need some quick help. I have 18 pounds of of Pork Sirloin Tip roasts that I need turned into shredded pork sandwiches by Friday evening. Can anyone help with fastest cooking method for this? Thanks so much, in advance,\nKaren",
"loss": false,
"prefix": "imlate:"
},
{
"from": "gpt",
"value": " 18 pounds... \n\nLarge (LARGE) pot, one or two batches boiled over 4 to 5 hours. After that you can probably take it apart by mashing it with a spoon. \n\nIf you've got a crock pot you can probably do 2 10 pound batches.\n\nEdit: I mean 2 9 pound batches... doh! Either way it should be tender enough to mash into strings after 6 hours.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "human",
"value": " Do you have access to a pressure cooker?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " no, i'm afraid not",
"loss": true,
"prefix": "imlate:"
},
{
"from": "human",
"value": " Thanks, sounds like a plan. I appreciate the advice",
"loss": true,
"prefix": "imlate:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help....fixing meal but no fresh basil....how much dried....",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm fixing dinner now and the recipe calls for 1/4 cup fresh basil. However, I only have dried. How much dried do I use then?",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Dried herbs are approximately twice as potent as fresh, so use 1/2 the amount.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "human",
"value": " ditto caine's recommendation.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " You can buy quite a few herbs, including basil, in a similar form to the jars of chopped garlic, i.e. fresh chopped in an oil/glycerine base. They are really handy to keep in the fridge if you can't get hold of fresh herbs. The brand I am using is 'Gourmet Garden' and the herbs come in tubes - you just squeeze out what you need. Their website is: http://www.gourmetgarden.com.au\n\nPaint.",
"loss": true,
"prefix": "Paint:"
},
{
"from": "human",
"value": " Thanks all!",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Good Information to have",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Pan Sizes and Equivalents\nIN THE MIDST of cooking but don't have the right pan? You can substitute one size for another, keeping in mind that when you change the pan size, you must sometimes change the cooking time. For example, if a recipe calls for using an 8-inch round cake pan and baking for 25 minutes, and you substitute a 9-inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan. (Use a toothpick inserted into the center of the cake to test for doneness. If it comes out clean, the cake has finished baking.) Also, specialty pans such as tube and Bundt pans distribute heat differently; you may not get the same results if you substitute a regular cake pan for a specialty one, even if the volume is the same. \n\nPAN SIZE VOLUME SUBSTITUTE \n9-inch pie pan 4 cups 8-inch round cake pan \n8x4x2-1/2-inch loaf pan 6 cups Three 5x2-inch loaf pans\nTwo 3x1-1/4-inch muffin tins\n12x8x2-inch cake pan \n9x5x3-inch loaf pan 8 cups 8-inch square cake pan\n9-inch round cake pan\n\n15x10x1-inch jelly-roll pan 10 cups 9-inch square cake pan\nTwo 8-inch round cake pans\n8x3-inch springform pan\n\n10x3-inch Bundt pan 12 cups Two 8x4x2-1/2-inch loaf pans\n9x3-inch angel food cake pan\n9x3-inch springform pan\n\n13x9x2-inch cake pan 14-15 cups Two 9-inch round cake pans\nTwo 8-inch square cake pans\n\n\n\nIF YOU ARE cooking a casserole and don't have the correct size dish, here are some baking-pan substitutions. Again, think about the depth of the ingredients in the dish and lengthen or shorten the baking time accordingly. \n\nCASSEROLE SIZE BAKING-PAN SUBSTITUTE \n1-1/2 quarts 9x5x3-inch loaf pan \n2 quarts 8-inch square cake pan \n2-1/2 quarts 9-inch square cake pan \n3 quarts 13x9x2-inch cake pan \n4 quarts 14x10x2-inch cake pan",
"loss": false,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " This is good to know!\nTHANKS!!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " I will print and save this. My biggest \"problem\" is that my pyrex-type cake pan (I think it's French manufacured) is actually an oval. It makes it great for whatever baking I do (not a lot) because you don't get those dried up corners (duh, no corners). But sometimes I have to sit there and do the math. (again, duh ... my bete noir). This kind of stuff is why I do very little baking.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " This is definitely a cut and paste. Thanks, Dove!",
"loss": true,
"prefix": "DampCharcoal:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tell Me About Flax Seed",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My MIL brought over a bag of flax seeds and a new coffee grinder. I was wondering what the benefits (and downside if any) there are and how you use them. She grinds them up and mixes them in with her orange juice. What other ways can you use them? Would they be good toasted? What are your experiences with it?",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " i never tried them. all i can tell you is the bakery where i work has a new bread. it's 100% grain and wheat bread with flax seeds. all i know is that it's supposed to be a great source of fiber and have a healthy omega something or other. forgive me i forgot. it's been a loooooong day",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " as middie said, they are said to be loaded w/ fiber. i read that years ago in Home Remedies.\ni just read that you shouldn't eat more than two tbsp. at a time on a website.... they said it will make you bloated, and we all know that's just another way of saying you'll be tootin up a storm.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I put ground flax seed in smoothies that I make for breakfast. It is also great sprinkled on a piece of bread spread with peanut butter. They can be added to muffins or quick breads. I have heard that the body processes them better ground than whole.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Flax Seeds\n\n I don't know about eating them, but my daughter made me a pad filled with Flax seeds, to rest the heel the heal of my \"mouse\" hand on while on the computer \n I was using a ice chest \"GEL\" pack, unfrozen. I like the flax seeds better.\n\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "gpt",
"value": " Flax has oodles of omega-3s! Which are kind of like a building blocks needed in your cells. It's one of those substances that the body can not produce so it's imperative that you include it in your diet. Very low omega-3 counts have been associated with depression, dementia, aggression, ADHD and several other unpleasant sounding illnesses. 2 T has about 2400 mg of Omega-3 and 4g of fiber. Which means those 2 tablespoons of flax is also equal to about 1.5 cup of cooked oatmail fiber-wise, so it's good for your inner workings. =P It helps raise good cholesterol (HDL) and lowers the bad kind (LDL). It's also an antioxidant. \n\nFlax definitely has a \"taste\" to it, so experiment with it before you go wild. =) You only need 2 T a day so I'd start out small. I put it into smoothies, my oatmeal, yogurt and granola, muffin mixes, etc. I sprinkle it on tons of stuff now just to make sure the SO gets his fair share since he thinks it's crazy to add stuff like that to his food. =P LOL I'm mean like that though, what can I say.\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " Thanks everyone! This is very helpful info indeed. Do you ever toast the seeds or just use them as is?",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " GB, I just use them as is, after grinding them. Mix 2T to your rice. It has a nutty taste. It's an excellent source of good HDL cholesterol. It's highly recommended as a substitute for healthy fish oils for people who don't eat fish.\n\nFreeze the whole flax seeds and grind up a small batch for next few days' use.",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " http://www.healthcastle.com/flax.shtml\n\nhttp://www.goldenflax.com/",
"loss": true,
"prefix": "Raine:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ice Cream Toppin",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I found a recipe a year or 2 ago and it was for a hot and spicy ice cream topping and i cannot find it anywhere. We are having a mexican theme buffet four the employes and i wanted to make that for something new instead of the usual tacos and rice, etc. . if anyone has one please post thanks a bunch",
"loss": false,
"prefix": "MochaBean04:"
},
{
"from": "gpt",
"value": " I don't know of the recipe you are looking for, but maybe take some hot fudge and mix in some cayenne pepper. Chocolate and cayenne go very well together. With the cold ice cream I think that would work great.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ideas Please",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We had beef steak for supper this evening and there was quite a bit left over. I have a pretty good immagination of my own but I'd like to get a few ideas from you folks on what to make with the leftover meat.",
"loss": false,
"prefix": "tweedee:"
},
{
"from": "gpt",
"value": " Steak and eggs for breakfast.\n\nSteak and cheese sandwiches for lunch.\n\nSteak fajitas for dinner.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " steak soup lol",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "gpt",
"value": " Stew, chili, hash.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " tweedee said:\n\t\t\t\n\t\t\n\n\n\t\t\tthere was quite a bit left over.\n\t\t\n\n\n\n\n\n\n\nBeef Tips over Rice\nPepper Steak \nBeef Stroganoff\nChile and Beans\nBeef and Potato Burritos (w/chile-con-queso on top)",
"loss": true,
"prefix": "TexasTamale:"
},
{
"from": "gpt",
"value": " Slice up the meat and\nadd it to a pot of French onion soup.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Mmmmmmmmmm they all soung great.",
"loss": true,
"prefix": "tweedee:"
},
{
"from": "gpt",
"value": " leftover steak???????? mail it to [email protected]\nand i'll gladly take care of them for ya *yum*",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " OK 8)",
"loss": true,
"prefix": "tweedee:"
},
{
"from": "gpt",
"value": " Jaques Pepin did this with leftover beef: ( its a casserole)\n\nSlice your beef thin, saute some onions til browned, add beef stock and cook til the meat falls apart, then add the beef and stock to a glass casserole dish, add mashed potatoes on top, a bit of butter and bread crumbs on top of the potatoes, and bake for about 30 minutes on 350.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " slice it thinly, lightly coat in flour, saute with onions, garlic, etc, add a little water to the skillet and simmer till you have a 'gravy' and then serve over sourdough bread as an open-faced sandwich.",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "gpt",
"value": " That sounds really good amber. I've done something like that before with beef stew over mashed potatoes and you talk about good. Mmmm. And the family loved it.",
"loss": true,
"prefix": "tweedee:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Basic Dumplings",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " 3/4 cup flour\n3/4 tsp baking powder\n1/4 cup milk\n1 egg\n\n2 tbsp oil\n1/2 tsp fresh minced thyme or 1 1/2 tsp dried\n\nMix flour and baking powder in medium bowl.\nCombine milk, egg, oil and thyme in a small bowl.\nStir into the flour mix the milk mix to form a sticky dough.\nDrop dough by rounded tablespoons into simmering liquid.\nCover, DO NOT REMOVE COVER, reduce heat to low and simmer 15 minutes. Makes about 10 small dumplings.",
"loss": false,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " Here is a recipe for the dumplings I like to make for stews and soup. They hold up really good in stews. \n 1 egg beaten\n 1/3 cup milk\n 1 cup flour\nadd 1/4 tsp salt, stir well with fork until thick. Drop by tsp full into boiling broth, cover and leave cover on for 12 to 15 min. Make the dumplings as large as you like. or as small.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " I've never seen dumpling recipes like these before, we make ours like this:\n\n8oz self-raising flour,\n4oz of vegetarian or beef suet, (we prefer the reduced fat vegetable suet - 'Atora' is a good brand to look for).\nSalt & Pepper,\nsome dried sage (if they are for a chicken stew)\nWater to mix.\n\nStir together the dried ingredients and add water, mixing very gently with a metal spoon until you get a soft dough. With floured hands (and still very gently because overhandling will just result in heavy dumplings), pick up lumps of dough about the size of small plums and drop them in simmering stew/casserole. briefly baste with the stew/casserole liquid then cover and simmer for around 20 minutes (oven or stove top). They will expand into beautifully huge light & fluffy and flavoursome dumplings.\n\nPaint.",
"loss": true,
"prefix": "Paint:"
},
{
"from": "gpt",
"value": " Quick, easy simple, no mess dumplings.\n\n\nUse flour tortillas.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Rainee - I have heard that before but never tried it - I have some spare chicken broth and some whole wheat tortillas - can't hurt to try it!!! I'll post results.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Dumplings\n\n\nHas any ne used canned biscuits? I did Complete flop! Must have taken the lid off and peeked. \n\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "human",
"value": " I forgot all about stew and dumplings. Thanks all of you.\nthe tortilla thing sounds pretty good. Might try that one day.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "gpt",
"value": " Re: Dumplings\n\n\n\n\t\t\t\n\t\t\t\tHungry said:\n\t\t\t\n\t\t\n\n\n\nHas any ne used canned biscuits? I did Complete flop! Must have taken the lid off and peeked. \n\nCharlie\n\n\n\n\n\nHungry, I use them quite a bit & have never had any problems. Did you rol them out pretty thinly & slice then into strips first? I do that most of the time & I have just quartered the biscuits & dropped them in.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " I use the canned biscuits, too, sometimes. This is a good, easy recipe:\n\nSlow Cooker Chicken and Dumplings\n\n4 skinless, boneless chicken breast halves\n2 Tbsp unslated butter\n2 (10.75 oz) cans condensed cream of chicken soup\n1 onion, finely diced\n2 (10 oz) packages refrigerated biscuit dough, torn into pieces (I usually use one large can of biscuits--I think it's 16 oz. 20 oz seems too much to me)\n\nPlace the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.\n\nCover, and cook for 5-6 hours on High. About 30 minutes before serving, place torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " PA, I'm going to do this again.\n\nI wrote up a nice long response ( I thought) and when I went to preview it The Log In screen popped up. Of course my response wen't off to never - never land. \n\n This happened to me last night also. I just posted a message on the HELP maybe someone will have the answer.\n\nYour recipe sounda like a good one. I think I will have to 1/2 it as my pot isn't big enough for 4 breast.\n\nThere seems to be a load of recipes that use the creamed soups.\n\nI use Tomato Soup for my porkepine meat balls in the pressure cooker.\n\nI do a thing with chicken breast and Cream of Mushroom Soup over rice or noodles with green onions and pineapple chuncks.\n\nI have another recipe for Swiss Steak that calls for Tomaro Soup. But, I prefer catsup for that one.\n\nFor \"crewsk\" \nNo I didn't cut my biscuits in strips. I 1/4 them. I'm sure \"I peeked\" too soon. I could have used them for cannon balls. \n\nCharlie",
"loss": true,
"prefix": "Hungry:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: some ideas for green curry paste?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i only use it in carrot soup. i'm not too familiar with curry dishes but would like some ideas. maybe chicken dishes? are there curried beef dishes? i'm a big fan of lamb, too. maybe a shrimp dish? any ideas would be much appreciated. thanks.",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I do not have a lot of experience with it either, but last week I was watching Mind Tsai and he did a show on green curry paste. He put in on everything. I don't remember exactly, but I remember he marinated chicken in it. He also had a guest chef (Aaron Sanchez I think his name is) who did a fusion dish where he combines a mole sauce with green curry paste. It looked very interesting. I think Ming also had a pasta dish with green curry paste. It looks to be extremely versatile.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " i appreciate the advice, GB!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " My pleasure. Did you buy it or make it yourself?",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " i bought it in a jar, geebs.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " So where is my invitation to dinner?",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " i'll see you tomorrow evening, around 6-ish?",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I will be there with a napkin tucked into my shirt and a case of beer",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " This is incredible, but not for the health conscious - who cares?\n\nGreen Curry Chicken\n1 lb Chicken, breasts and thighs, skinless and boneless \n2 Chicken thighs \n1/2 c Coconut cream \n1/4 c Green curry paste (more or less to taste)\n3 c Coconut milk \n1 1/2 c Diced eggplant \n2 tb Fish sauce \n1 tb Brown sugar \n1 ts Cilantro leaves, fresh, chopped finely \n1/2 c Basil leaves, fresh, chopped finely\n3 Red chilis (serrano or Thai bird chilis), chopped finely\n\n1.Cut the chicken into large, bite sized pieces, and set aside.\n2.In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. \n3.When there are tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1-2 minutes, until the curry paste is fragrant.\n4.Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. \n5.Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste.\n6.When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chilis and coriander on the top. Serve warm with steamed rice.",
"loss": true,
"prefix": "kansasgirl:"
},
{
"from": "gpt",
"value": " kansasgirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tThis is incredible, but not for the health conscious - who cares?\n\nGreen Curry Chicken\n1 lb Chicken, breasts and thighs, skinless and boneless \n2 Chicken thighs \n1/2 c Coconut cream \n1/4 c Green curry paste (more or less to taste)\n3 c Coconut milk \n1 1/2 c Diced eggplant \n2 tb Fish sauce \n1 tb Brown sugar \n1 ts Cilantro leaves, fresh, chopped finely \n1/2 c Basil leaves, fresh, chopped finely\n3 Red chilis (serrano or Thai bird chilis), chopped finely\n\n1.Cut the chicken into large, bite sized pieces, and set aside.\n2.In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6-8 minutes, stirring occasionally. \n3.When there are tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1-2 minutes, until the curry paste is fragrant.\n4.Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. \n5.Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste.\n6.When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chilis and coriander on the top. Serve warm with steamed rice.\n\t\t\n\n\n\nit sounds delicious. i'd trade the chicken thighs for all chicken breasts, and the brown sugar for white, but otherwise it sounds awesome. thanks a bunch; i think i'll try this after i go shopping next time. i need fresh herbs and fish sauce and i'm not so sure i have any coconut milk.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " I love green curry paste and use it with coconut MILK (coconut cream is often the sweet stuff sold to make pina coladas with, so watch your ingredients unless you really like it sweet). From there you can go anywhere. I saute meat and vegs, then pour in some chicken stock, the curry paste, and a half can of coconut milk (it freezes well, so with just two of us I use half a can and freeze half). The curry pastes vary a lot in heat from brand to brand (I think both the paste and the coconut milk I use locally are a brand called Thai Kitchen), so you really have to go by personal taste. I let it stew for an hour or so, then serve with basmati or jasmine rice. It would also be great with Asian noodles. Garnish with crushed peanuts. A real great touch if you have them is a ton of fresh herbs: mint, basil, parsley, chives. I like to just put the herbs in a bowl and let everyone put them on at the table. Fresh fruit, sliced cucumbers are great sides for this. Sliced cucumbers and fresh mint are super coolers for those who get a little to much heat. The cukes can be dressed with rice wine vinegar, a squeeze of lime, and some sugar, or just served plain.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " thanks, claire. my favorite grocery store has Thai Kitchen products and that's the brand of curry paste i have already. i always buy thier brand of noodles, too. i would like to try your recipe with shrimp, i think, but i need to think on the veggies.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Unfortunately I'm not a recipe person, but hope I can help. This also is an excellent product to make a vegetable curry with, as a side dish with grilled meat or vegetarian main dish. The \"lite\" coconut milk works just as well as the regular (same brand name), so I tend to use it since no one notices the difference. For vegetables: carrots, celery, onions (often several types -- green, red, white, chives), cauliflower, potatoes, green beans, peas, pea pods, water chestnuts, bamboo shoots .... and on and on. But the herbs and peanuts really make the presentation.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Soy flour - is it useful for, uh, anything?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK, so I have come into possession of a pound or so of soy flour. The only recipes I've seen that call for it, however, are *shudder* \"low-carb\" recipes. Apologies to any Atkins disciples here, but I happen to have tried friends' low-carb baking recipes in the past and .... let's say I'd rather forget it ever happened. Ecch. So is this stuff good for, well, anything at all? Does anyone have a soy flour-utilizing recipe they're willing to stand behind?",
"loss": false,
"prefix": "soultaco:"
},
{
"from": "gpt",
"value": " I ran a few searches and found mostly atkins related material which is not bad (I did the atkins for like 6 months because I was dating a girl who wanted to eat that way) but their sweets options are really limited (which is fine with me, I dont do sweets). \n\nSo uh... no help here but we have a couple of very capable bakers on the form (PAbaker comes to mind) who might know what the specific properties of soy flour is. \n\nIm thinking high protein and high protein means killer pizza dough.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "human",
"value": " Some uses for Soy Flour\n\nSoy flour is gluten-free so it cannot completely replace wheat flour in a yeast dough, but you can safely replace 1/4 of the amount of wheat flour with soy flour in yeast dough, quick breads, and muffins. Stir soy flour before measuring as it tends to become densely packed in its container. To enhance its nutty, rich flavor, sprinkle the soy flour over a dry skillet and cook over moderate heat. As products that have been cooked with soy flour tend to brown quickly it may be prudent to shorten cooking time or lower temperature. \n\n\nYou can read a lot about Soy Flour here:\nhttp://www.wholehealthmd.com/refshelf/foods_view/1,1523,293,00.html",
"loss": true,
"prefix": "Charlotte:"
},
{
"from": "gpt",
"value": " hi soultaco. i also did a search, and came up with a great site for you. recipes are on the bottom.\n\nhttp://www.soyfoods.com/soyfoodsdescriptions/soyflour.html\n\nhope this helps",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Hmm ... okay, perhaps I'll try adding a bit in baked goods, and maybe I'll try toasting it first a bit. I'm still a little skeptical, because I imagine it having a soy-ish taste, but we'll see. Thanks, folks ...",
"loss": true,
"prefix": "soultaco:"
},
{
"from": "gpt",
"value": " Bleh :!: Throw it out.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " Soultaco, do you bake bread? Do you know about the Cornell formula? If you displace for every cup of flour 1 Tb of soy flour, 1 Tb of dry milk and 1 Tb of wheat germ, you will have restored all of the nutrients removed from flour by the milling process. \n\n\nCats",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " Well, I think BurgerKing use it to make their fries extra-crunchy, but it leaves that awful soy-flour taste....which is why I don't go to Burger King any more :? \n\nPaint",
"loss": true,
"prefix": "Paint:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: what do you put your hollandaise on?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i like mine on steaks if it's a not-so-great cut of beef. it makes up in flavor for what the meat lacks in tenderness.\none of my favorite snacks is to steam some green beans and make a batch of hollaidaise and dip the hot beans into the warm sauce. it's soooooo delicious.",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Eggs Benedict, generally with ham, bacon or pancetta. Never had it with anything else.\n\nCould see it going rather well with asparagus, or perhaps some nicely roasted potatoes.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " on an scrambled eggs w/ fried potatoes and chicken and green onions and cheese. i know sounds weird but very very good",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Eggs Benedict,\nonly I don't really put it on top of it.\nI always have it on the side so I don't use \nas much. I love the stuff and could eat huge amounts\nof it daily!\n\nT",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " luvs, I'd rather have bearnaise sauce on a steak. The hollandaise on green beans sounds really good, though.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Definitely on Grilled Asparagus.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tluvs, I'd rather have bearnaise sauce on a steak. The hollandaise on green beans sounds really good, though.\n\t\t\n\n\n\nwe had bearnaise at Ruth'sChris and the flavor just wasn't that great to me. \nthe green beans are really good with it. :P",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " It's lovely over artichokes!\n\nAlso over julienned crisped potatoes, and savory french toasts.\n\nAny time a cream sauce is present, the food is irresistable!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " ~Copper said:\n\t\t\t\n\t\t\n\n\n\t\t\tIt's lovely over artichokes!\n\nAlso over julienned crisped potatoes, and savory french toasts.\n\nAny time a cream sauce is present, the food is irresistable!\n\t\t\n\n\n\n\n\nI'd have to agree with you!",
"loss": true,
"prefix": "pdswife:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: question for you guys",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Why do i see most recipies like chicken or beef use the oven to cook? well at least i see everyone bake. Everything i cook is pan cooked. cept whole chicken lol",
"loss": false,
"prefix": "masteraznchefjr:"
},
{
"from": "gpt",
"value": " In what context, do you mean, bake???\n\nDinners, desserts, etc.???",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " baking meats like chicken breasts. like for some recipies it requires the chicken to be stuck in the oven at certain temp, but i can easily just use a pan to cook the chicken and itll have the same flavour and quicker cook time",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "gpt",
"value": " Using the oven is more traditional, more \"americana\". Likewise I know few people who can actually sautee. Of course the oven is a great tool for chicken and beef and such, it's just a little harder to master since you cant open the oven every 5 minutes and check. \n\nIm starting to figure out weight vs cooking times and all that but I still usually check the internet first.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "human",
"value": " A lot of us are older, with \"health concerns\" over fried foods...\n\nFurther, in many instances, \"broasted\", \"roasted\" or \"baked\" simply \"tastes better\"...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "gpt",
"value": " Just depends on your cooking methods, style, and time. I love to sautee', but the oven gives you a nice break if you are making a large meal. It kind of buys you time, when you are making more than one thing.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " i know a lot of cooks finish seared meats in the oven so it cooks through without burning on the outside.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I sear and finish in my toaster oven on nearly all meats, poultry and fish. It has a better flavor IMO.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " A good, deep frying pan (what is the correct word? One that looks like a skillet, but is at least a couple inches deep and has a good, fitted lid) can take care of a lot of foods that supposedly need to be finished in the oven. Just cover and move to a low burner. I do this often rather than turn the oven on, especially in the summer. You have to understand that many recipes are geared to feeding a lot more people than most of us do any more -- big roasts, and as you mentioned, whole birds.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " quality time in the oven also equates to tenderizing. i also think of baking or roasting as 'hot marinating'.",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "human",
"value": " masteraznchefjr said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhy do i see most recipies like chicken or beef use the oven to cook? well at least i see everyone bake. Everything i cook is pan cooked. cept whole chicken lol\n\t\t\n\n\n\nMy grill pan just isn't the same, and I'm not about to go drag the grill out when it's 0 degrees outside! \n\nI do use use the cook top and a pan quite a bit as well, though. \n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "gpt",
"value": " There are some recipes where you could adopt another way of cooking. We take recipes that call for cooking in the oven and cook it on the smoker. The smoker isn't anything but an outdoor oven. An oven in which you can add smoke for additional flavor if you like.\n\nAnd you can cook so many things in your outdoor oven too.\n\nPizza, desserts, to name a couple.\n\nWe have cooked crown roast of lamb, chicken, prime rib, tenderloins, london broil, turkey, pork chops, potatoes, desserts on our grill and or smoker.\n\nAnother good oven to cook in is a cast iron dutch oven.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Rainee said:\n\t\t\t\n\t\t\n\n\n\t\t\tAnother good oven to cook in is a cast iron dutch oven.\n\t\t\n\n\n\nHandy Husband used to make cakes in one of these on camping trips when he was a Boy Scout leader.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Our favorite cooked in the dutch oven is pineapple upside down cake.\nI need to practice and learn to make bread in them.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " oooh, that would be good. Dutch oven bread sounds wonderful too! Go practice!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " oh man 'bug, you just reminded me of a scout trip out west when i was a kid. i went to philmont in new mexico, and our guide was this tiny litlle wirey guy that we all teased because he was smaller than us, at our ripe old age of 13. actually, we probably would have teased him even if he was john wayne, because we were 13 or so.\nbut after guiding us out of base camp for a few days, we were all worn out from the 10 mile per day hikes with full packs, but the guide (i think we knicknamed him \"chisum\") kept going strong. then, on his last night with us, he pulls a full sized cast iron dutch oven out of his pack, and made us a peach cobbler from some cans of peaches he also carried. we were all amazed at how heavy his pack was, and stopped teasing him as we devoured the best cobbler i've ever had in my life.",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Kilos?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A kilo is equivalent to .....\nI can't find the answer and know someone on here will be able to help. Thanks",
"loss": false,
"prefix": "lyndalou:"
},
{
"from": "gpt",
"value": " hiya lyndalou, here's a link for kilo to pounds conversion.\n\nhttp://www.onlineconversion.com/weight_common.htm",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " 2.2 lb 8)",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " I used to know this in the late 60s/early 70s.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " lol 'bug. 8) 28.35 was the number... 8)",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " ishbel, maybe you know. how many pounds in a stone? somewhere around 13 or 14 pounds to a stone?",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " 14 lb to a stone, Buckytom!\n\nAnd don't get me started about 'hands', 'rods' 'perch' etc!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " yep, it's 2.2 pounds.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " I've had to learn to be able to think in pounds since I've been coming here, now conversion arn't difficult...though when somebody still says \"4 sticks of butter\" I still occasionally do a double take (that would be the equivalent to 1kg of butter here).",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " Thank you for the information. 2.2 lbs. it is. Now if I can only find the recipe (one of Annamaria's) that I want to try.\nBuckytom, that is a vey interesting website you sent me to. Thanks. \n\nFound the recipe..it's for limoncello. yum.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "human",
"value": " When I'm in a metric country, I don't even try to convert. I go to the store and find something similar in size or weight, eyeball it, and just learn how much I want that way. I'm not a mathmetician. I forget it as soon as I'm home, but when I'm away that works. For recipes, you do have to convert, and I do own a few cookbooks written in metric. Most measuring cups have both, so no problem.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Grams = ?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Since I have to watch sugar and Carbs when I read something that says \" sugar 7g and 6g sugar alcohols\" how does that convert to teaspoons??? how many g will it take to = 1 teaspoon??\nMarge~Dove :? :? :?",
"loss": false,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " One teaspoon of sugar equals 4 grams.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " marge, try this link for a good conversion calculator.\n\nhttp://www.gourmetsleuth.com/gram_calc.htm",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " xxxx0000\nthank you both! That is a great web site Buckey..I saved it. What a shock to read the sugar content in my Glucerna ( a diabetic shake) \nI noticed today after using splenda in my coffee my reading went up 8 points..bummer!\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " Dove said:\n\t\t\t\n\t\t\n\n\nI noticed today after using splenda in my coffee my reading went up 8 points..bummer!\nMarge\n\n\n\n\nWhat a disappointment. That really surprises me--I wonder why, unless it's because it's a sugar derivitive? Maybe Audeo will be able to shed some light on this when she stops in!",
"loss": true,
"prefix": "PA Baker:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Recipe help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I \"inventoried\" my kitchen today because I know I tend to buy and buy and have multiple stuff. So I am trying to use all that I have before I shop again. I need some ideas especially with all the sauce packets I have.\n\nBrown gravy-other than gravy what else is this good for?\nPepper Medly Gravy-got this by accident. LOL \nTurkey Gravy-bought some just in case mine didn't come out.\ncanned sliced beets - never ever had this-bought by accident\ncranberry jelly slices-forgot to serve this at T-day-any recipes I can use for this?\nLentils-three colors-orange-regular-yellow\n\nThanks!",
"loss": false,
"prefix": "omgheather:"
},
{
"from": "gpt",
"value": " gravies can be made into stroganoff, I presume,\nbeets can be julienned and tossed over green salad,\ncranberry jelly can be used on rolls with your leftover turkey for sandwiches.\n\nThat's all I can come up with - may not be what you're looking for,\nbut maybe it will spark a good idea",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " I never thought of strogonoff, I could make a sauce with the sour cream. \n\nThanks!",
"loss": true,
"prefix": "omgheather:"
},
{
"from": "gpt",
"value": " Heather, try making the beetroot cake with your beets, it is amazing. http://www.discusscooking.com/viewtopic.php?t=3885&highlight=beetroot+cake\n\nYou can make cranberry oat squares with your cranberry jelly. They are like Matrimonial bars with cranberry filling instead of date filling. Can't find the link right now, but will search for it again.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Brown gravy-other than gravy what else is this good for? \nPepper Medly Gravy-got this by accident. LOL \nTurkey Gravy-bought some just in case mine didn't come out. \ncanned sliced beets - never ever had this-bought by accident \ncranberry jelly slices-forgot to serve this at T-day-any recipes I can use for this? \nLentils-three colors-orange-regular-yellow \n\nThanks! \n\nAll the gravies can be used as 'flavor enhancers' for pot roast or meat loaf; just sprinkle 'em in dry. \n\nCanned sliced beets - Beet/orange salad - mixed greens, orange sections or slices, beets, and a poppyseed dressing. Pretty in winter! Or the old 'Harvard' beets or pickled beets. \n\nCranberry jelly slices - blend with mayo and some chopped pecans for a sandwich spread for turkey/chicken.\n\nThe orange and yellow lentils make a great bean dip; cook 'em up and add whatever spice combo you'd like; some Indian spices are always nice, with toasted pita chips, or a southwestern mix would be great with the colors.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " I'm with others if the gravies are dry packages. I keep them on hand all the time to supplement meat loaves and balls and soups and .... I call it \"cheating\". When you are going to use a packet, do not salt as much as you would if you weren't. \n\nI've heard that canned cranberry sauce makes a good glaze on meats. Anyone ever try it?",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Claire said:\n\t\t\t\n\t\t\n\n\n\t\t\tI've heard that canned cranberry sauce makes a good glaze on meats. Anyone ever try it?\n\t\t\n\n\n\nYep, I have a recipe for Turkey logs using all the typical flavors for Thanksgiving dinner, right in a one pot dinner. After making the logs, you steam them and then put slices of the cranberry sauce over the logs while they continue cooking, lid on. The glaze adds so much flavor to the logs and the meal is wonderful.",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " I love lentils. Lentil soup is one of my favorites.\nHere is a link I got for you to try with those lentils you have on hand.\nhttp://www.vrg.org/recipes/lentils.htm",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "human",
"value": " try the cranberry jelly on turkey sandwiches.\nlentils are so versatile. try this out for some ideas: \nhttp://vegweb.com/recipes/alpha/alpha-l.shtml\nas for the brown gravy, how about adding that to thicken up a beef stew, or making the gravy and adding sliced cremini mushrooms, oyster mushrooms, shitakes, and button mushrooms and serve as a side dish or over roast beef.\ni hate beets, but my Mom and Dad like them in a marinade of white vinegar with sliced onions, juice from the beets and all.\nthat's all i can think of for now.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Next time you make a pot of beef or veggies soup you can toss the gravy in there. It'll add flavor and thickness.\n\nBeets are good right out of the can or put them on salad.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " For the brown gravy packets............\n\nCHICKEN FRICCASEE\n\n\n4 boneless skinless chicken breasts\n4-5 egg yolks beaten\n1 1/2 c. plain bread crumbs\n1 tsp. EACH ground mace and nutmeg\n2 pkts. brown gravy mix whisked with 2 c. water\n1/2 c. red wine\n1 1/2 c. sliced button mushrooms\n3 tbsp. oil fror sauteing\n\n\n\n1... combine bread crumbs, mace, nutmeg and a good amount of black pepper. Dip chicken into yolks and dredge in bread crumb mixture. Fry in a medium SAUCEPOT on both sides till browned.\n\n\n2... add in gravy mix, wine and mushrooms.\n\n\n3... simmer for 20-30 mins.\n\n\n4... serve over buttered egg noodles.\n\n\n5... EAT AND ENJOY.\n\n\n\n\nI have used whole berry cranberry sauce on chicken breasts. Combine sauce with shallots, garlic, S+P, onion & garlic powders. Spoon generously atop the chicken and bake in 350 oven till done.",
"loss": true,
"prefix": "PolishedTopaz:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: condiments, relishes and pickles",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Out of curiousity, open the door to your fridge and tell me how many jars of these odds and ends do you have? Hot sauces, catsup, pickles, relishes. I was cleaning the fridge and counted easily 20 bottles and jars, and that doesn't count the stuff that doeesn't require refridgeration (add another half dozen at least). And I'm pretty religious about looking at a bottle or jar and saying, gee, this has been here way too long and trashing it. I like to try to cook many cuisines, and who can do without chutney and hot lime pickle when cooking Indian? Oyster sauce, peanut sauce ........ oh, dear. I think I'm the condiment queen. Do I need psychiatric help??",
"loss": false,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Oh goodness....\n\nToo many to count.\n\nI have ketchup, two or three kinds of mustard, sweet pickels, dill pickels, at least 4 kinds of bbq sauce ( I should throw them away since I always make my own now) 2 soy sauces ( ones almost empty) terriaki sauce, jams and jellies, two kinds of salsa..... I'm sure I have more but, that's what I remember of the top of my head.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Don't get me started. \n\n6 kinds of mustard\n3 kinds of ketchup\n2 kinds of mayo\n2 bbq sauces\n3 taco sauces\n3 kinds of tabasco sauce\nsoy sauce\nteriyaki sauce\ndill and sweet pickle relish\nvarious salad dressings\nberry and apricot jam\netc. \n\nI could go on forever.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Wow! That's quite the list! \n\nI can add salad dressings, mayo, miracle whip and relish to my list.\nThanks for the reminders.\n\nI think I should go clean out my fridge!!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " ok.. this is what I have\n\n-1 HUGE jar of polish dills that I bought at Walmart\n-1 small jar of sweet pickle slices\n-1 bottle of French's yellow mustard\n-1 small jar of Grey Poupon\n-1 squeeze bottle of Heinz ketchup\n-1 bottle of wocestershire suce\n-1 bottle of A1\n-1 bottle of La Choy soy sauce\n-1 squeeze bottle of Miracle Whip\n-1 glass jar of Helmans mayo\n-1 teeny bottle of Tobasco sauce\n-1 small jar of sweet pepper relish (I think it's generic)\n-1 small jar of sweet pickle relish and 1 of dill pickle relish\n-1 squeeze bottle of Hidden Valley ranch dressing\n-1 squeeze bottle of Good Seasons Zesty italian dressing\n-1 bottle of Kraft bleu cheese dressing\n-1 small jar of fat, juicy pitted green olives \n\nI think that's it..",
"loss": true,
"prefix": "fried fish:"
},
{
"from": "gpt",
"value": " Ok, here's my list:\n\nKetchup\n4 kinds of salad dressings\nsweet relish\njalapenoes\nhorseradish\nmayo\nsalad dressing (not the others, like mayo)\ngrated parmesan\nBBQ sauce\ngreen olives\ncocktail sauce\ntaco sauce\nyellow mustard (I thought I had some Dijon and/or Creole mustard somewhere, but I can't find it)\nsour cream\nsalsa\nChipotles in Adobo\nsauerkraut\nveggie dip",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " Being poor and a bit of a minimalist come's in handy. I have a series of things I \"replentish\" but never buy more than I need:\n\nJack Daniels barbacue sauce. \nMayo (I stopped getting wasabi mayo now that I have wasabi powder)\nKetchup\nOyster sauce\nDark mushroom soy sauce and light soy sauce\nBanana peppers\nGarlic and chili paste (thai)\nTexas pete\nStone ground mustard\n\nAny thing else I usually make from scratch.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "gpt",
"value": " Probably most of the above plus capers, roasted sesame oil, roasted sesame seeds, liquid smoke, kitchen bouquet, white vermouth, green garlic paste (thai), hoison, mesquite flavoring, 6 different kinds of stuffed green olives, horseraddish, anchovey paste, tube of tomatoe paste. too much to try to remember.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " To many to list here prior to my trip tp Philly. I came home..opened the fridge and freaked out. My wife tossed alot out. Now I just see these.\n\n4 different Hot Sauces\nKetchup\nYellow Mustard\nDijon Mustard\nMayo\nSoy Sauce\n.......................Ughhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh :!:",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I have a big jar of Pickled Cherries that I made up that I am waiting till around the 20th of January to start eating.\n\nThe smell of the syrup flavoured with bay leaves, cinnamon and cloves that was to go over the cherries was delicious.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " i counted 46:\n-thousand island dressing\n-ranch dressing\n-Italian dressing\n-raspberry hazelnut vinagrette\n-pickle spears\n-pickled green tomatoes\n-pickled cauliflower and carrots, etc.\n-2 bottles of ketchup\n-yellow mustard\n-inglehoffer mustard\n-extra-hot mustard\n-dijon mustard\n-jar of grated romano cheese\n-green curry paste\n-2 small bottles of A-1\n-1 big bottle A-1\n-2 other brands of steak sauce\n-teriyaki sauce\n-soy sauce\n-mayonnaise\n-lemon juice\n-medium salsa\n-sesame seeds\n-2 jars of Heluva Good horseradish\n-1 jar B.L horseradish\n-1 bottle mild tace sauce\n-jar of olive tapenade\n-whole olives\n-sliced olives\n-pickled garlic\n-sesame oil\n-tabasco\n-worcestershire\n-2 kinds of hot sauce\n-honey\n-olive oil\n-malt vinegar\n-vegemite (yes, i am and always have been American, i just like the stuff)\n-white vinegar\n-red wine vinegar",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I'm not there now but I think its:\n\nKetchup \nRanch, vinagrette, ceasar dressing\npickle relish \njalapenoes\nhabenero marinated garlic\nmarinated mushrooms \ncreamy horseradish \nmayo \ngrated parmesan \nBBQ sauce \nblack greek olives \nsalsa\ntaco sauce \n3 kinds of mustard \ntoasted sesame oil \nChipotles in Adobo \nhoisin sauce\ntahini\nworchestershire\nsoy sauce\ncrystal hot sauce\nlouisana hot sauce 3 flavors\nmaple syrup\nhoney\njelly\nlemon juice\nlime juice\nI guess cat medicine doesn't count",
"loss": true,
"prefix": "cooking=love:"
},
{
"from": "human",
"value": " goodness, stuff I can remember off the top of my head...\n\ndill relish\nmustard (hot, grey poupon & regular yellow)\nketchup\nteriyaki sauce\nmirin\nbottled lemon juice & lim juice\nkalamata olives\npickled lemon\npickled turnip bits\nbbq sauce\nmayo\ncapers\nhot sauce\n2 or 3 kinds of salad dressing\ncocktail sauce",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " I just bought another bottle of Worcestershire sauce and Tiger Sauce.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " If I start ferreting around in my 'fridge, there is sure to be an avalanche LOL! About 20 kinds of salad dressings & marinades,\nTabasco,\n3 kinds of mustard,\nmango chutney,\nbranston pickle,\nmushroom ketchup,\ntomato ketchup,\nsalad cream,\nsun dried tomato relish,\nsalsa,\nfire sauce\n\nPaint.",
"loss": true,
"prefix": "Paint:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking conversions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Cooking conversions",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Thank you! I've booked marked this page and\nwill be back!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " That is very handy. Thanks.\n\nPam",
"loss": true,
"prefix": "Pam Leavy:"
},
{
"from": "gpt",
"value": " Very useful being the child of the metric system that I am.",
"loss": true,
"prefix": "Lugaru:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pie Crust",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This might seem like a stupid question to many of you... but...\n\nIs there a difference between pie crust for a sweet/fruit pie and a pie crust for a savory/meat pie?\n\nI see pie crust in the store, both formed and in tubes. I want to buy the crust (any product recommendations?) and make meat pies, but I'm just not sure if there is something specific I should be looking for...\n\nObviously, I know that I won't be using a graham cracker or Oreo crust... I'm more interested in the 'tube' crusts, so I can roll them to the size I want.",
"loss": false,
"prefix": "The Z:"
},
{
"from": "gpt",
"value": " Usually the pilsbury piecrusts are oldschool regular crusts that serve any purpose, from an apple pie to a really good tortiere (ground pork). They are also a LOT better than one would expect given the fact that they arent exactly from scratch or anything. Basically as you said, as long as you dont end up using an oreo crust for a chicken pot pie you should be fine.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "human",
"value": " Thanks, Lugaru...\n\nI'll tackle the pastry from scratch another time, I think. This is something new for me so I thought I'd take it one step at a time.",
"loss": true,
"prefix": "The Z:"
},
{
"from": "gpt",
"value": " Hi Z! I have different recipes for dessert pie crust and savory pie crust. I'd give them to you but for the slight problem that they're all packed along with most of my stuff, sitting in a cargo container, waiting shipment to Bangkok, where I'll be relocating to soon. If you don't mind waiting about a month, I can copy them and post it here when I'm all settled in the new place.",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " I have used Pillsbury and also, Marie Callender's. I like them both.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "gpt",
"value": " Check the ingredients on the package ... if it contains any kind of sugar it's a sweet crust - if not, you can use it for either sweet or savory.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " The only things I put in pie crust no matter whether it is sweet or savory is flour, butter, and ice water. I know some people do use sugar or other flavorings, but I never have. IMHO seasonings would detract from the filling. However, my mother would make cinnamon pie. When she made pie she always made extra crust, she would let my brother and I roll it out, lightly spread with butter and srinkle with cinnamon and sugar mix. We would then cut it into squares and bake. We always loved that. I may have to do that soon, miss that little treat.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " I just used the Marie Callender for a pot pie (double crust) and I thought they were VERY good - better than Pillsbury. REALLY flakey and good.\n\nAnd like everyone else said - the same crust for both sweet and savory. You can, however, if making from scratch, add thyme or other herbs to your dough - even a bit of cream cheese or goat cheese.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tif making from scratch, add thyme or other herbs to your dough - even a bit of cream cheese or goat cheese.\n\t\t\n\n\n\nYUM! Thanks for the advice elf... I'll try Marie's first and, it that works out as well as you say, I might not need to go home made for a while... but if I DO, I'll definitely be herbing it up as you suggested.",
"loss": true,
"prefix": "The Z:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does anybody use vegemite in their cooking?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does anybody here use vegemite when cooking? plz tell me what recipe it is, and give other recipes that involve vegemite... i once made vegemite and cheese scrolls, but it turned out like scones",
"loss": false,
"prefix": "kevinbala:"
},
{
"from": "gpt",
"value": " I missed this post. Vegemite is a yeast spread, black as tar and tastes about as good, no seriously it is an Aussie classic and it's lovely! I love cheese and vegemite scrolls, yum. \n\nYou can use it as a flavour enhancer in gravies, soups and casseroles, but Aussies mainly just have it on toast.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "human",
"value": " yes but not as good as marmite see marmite post !!!",
"loss": true,
"prefix": "JESS:"
},
{
"from": "gpt",
"value": " Oh no! Here we go again!",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " LOL! Thats right Lindatooo!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " sushi your so funny !!! anyway whats wrong with that great black stuff\nMARMITE",
"loss": true,
"prefix": "JESS:"
},
{
"from": "human",
"value": " Some say Promite is the go.",
"loss": true,
"prefix": "Rumplestiltskin:"
},
{
"from": "gpt",
"value": " Its Vegemite or broke. Heh, uni is about to start again soon, going to have to introduce all the Yanks to Vegemite, it's funny seeing their reactions to it.\n\nSmear some vegemite over a beef roast the next time you do one. The flavour is...interesting.\n\nThe Vegemite has a home page with a bunch of recipes on it:\nhttp://www.vegemite.com.au/index.cfm?fuseaction=recipes.welcome",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " Why no discussion of BOVRIL??",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " 1/4 teaspoon vegemite\n1 tablespoon finely minced onion\n1 cup hot water\nsalt and pepper to taste\n\nPour hot water over the rest, mix, and drink.",
"loss": true,
"prefix": "quidscribis:"
},
{
"from": "human",
"value": " Marmite wins, hands down, over Vegemite (I have both in my kitchen cupboards, my sister and niece are here from Oz at the mo!)\nhttp://www.ilovemarmite.com/marmite/default.asp\n\nAnd here's one for Bovril\nhttp://www.ubfoods.co.uk/product/savoury_bovril.asp",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: easy simple dinners",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. \nOkay it’s Sarah. I haven’t been on in a while but we moved and I am getting a new computer this week sometime (whenever they deliver it) so I haven’t had internet access. \nAnyway, my question is, I was wondering if anyone had any recipes for quick easy dinners. We only have a tiny refrigerator in the garage until the end of the week and the stove is very old and I am afraid to use it, though I think it works. (they are delivering a fridge and stove at the end of the week) But my question is, what are some good easy dinners I could do with my situation (BTW to get to the fridge you have to go up and down stairs…I know its good exercise but I hate doing it…lol…)\n\nThanks!",
"loss": false,
"prefix": "Sarah 1426:"
},
{
"from": "gpt",
"value": " Do you have access to an oven? Microwave?",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " I'd stick with salads... you can by pre-roasted chicken to add if you want.\nor\nmake some tuna and have a nice sandwich.\nor\nif you have a stove soup is always nice, pick up some French bread to go along with it.\n\nGood luck \nand enjoy\nyour new home!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " What about one-dish crockpot meals?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Take a 1/2 cup of uncooked rice, wash down with 1-1.5 cups of water.\n\nEnjoy. \n\n.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " Sounds like a perfect time to get \"take out\" burgers and fries, tacos and burritos, KFC chicken, Asian, whatever .... without ANY guilt. You can make up for you sins breaking in your new stove when you get it.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " BBQ?",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "gpt",
"value": " Sarah - let me translate what lifter said - BBQ is Canadian for grilling out",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Corned beef & cabbage in the crock pot! Or you can use new potatoes if you don't care for cabbage. Nice & easy, and just the crock pot.",
"loss": true,
"prefix": "Rob Babcock:"
},
{
"from": "gpt",
"value": " Do you have an electric skillet? If so, you can fry up some pork ribs, chops or cutlets in the that, then cover with saurkraut and simmer til the pork is tender. Everyone I cook that for really likes it.",
"loss": true,
"prefix": "Rob Babcock:"
},
{
"from": "human",
"value": " Georgia is pretty warm (does it even freeze there?)...\n\nGrilling dininer on a barbeque/barbecue (sp?) is pretty simple, and, of course, delicious...few enough fruits or veggies that don't match up with the method!\n\nAnd you are probably not \"fully kitted out\" with home amenities, so \"picnicking\" in this fashion, in a new home may give you some happy memories of moving in...\n\nTinfoil cookware and paper plates if necessary...but good, honest food, and some fun in preparing it, let alone \"practice\" for the summer season to come!\n\nHave a bunch of fun, and congrats on the new residence!\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "gpt",
"value": " thanks everyone...these are excellent ideas!!!",
"loss": true,
"prefix": "Sarah 1426:"
},
{
"from": "human",
"value": " one thing is pasta. \na box of angelhair, a jar of pesto. dry goods.\na box of fettucini, a 1/2 pt. whipping cream, some garlic, a wedge of parm.\nvery compact. butter. oops, i forgot about that.\nspaghetti, a can of tomato sauce or your favorite kind of canned tomato, some dried herbs like basil, oregano, a little salt, etc., plus garlic for a quick sauce. fridge-free.\npeanut butter sandwiches! cereal! just keep a quart of milk available.\nyou might try shopping daily?\ncanned beans cooked with some ham, and some red pepper flakes or hot sauce, plus a big hunk of buttered Italian bread, would make a great dinner. filling and delicious.you can buy a 6-pk. of eggs instead of a dozen.\nmeat is flat and can be stored in a small space.\nas for drinks, buy cans or indicidual bottles and put a few in at a time. \nthat's all i can think of for now.\nbye!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Thank you, kitchen elf!!!! I was astonished to move to Virginia and live in the southeast, and learn that barbecue sometimes mean boiled meat served in barbecue sauce!!! To me barbecue meant something cooked over an open flame. I only recently (oh, dear, I'm getting old. In the past 15 years) learned that what many people call \"barbecue\" means, to me, smoked. What I call barbecued means to southerners, 'grilled'. Oh, dear. woe is me. I used to call the thing out back a barbecue pit. What do you call it now? I did learn that, strange as it seems, what I love most is called \"Canadian Barbecue\" (chicken halves cooked on coals or wood)(no, not smoked) or \"Santa Maria Barbecue\" (a childhood favorite of tri tips and Pinquito beans. The beans are chili beans, I might add, made with chili spices and sometimes ground beef). Oh dear oh me. How to keep up.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking w/ Brandy..",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I saw a recipe with Emeril that used Calvados which is some type of brandy, I think. I picked up a bottle of brandy and now what? Does anyone have any recipes that use brandy? Thanks.",
"loss": false,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Calvados is an apple brandy from Normandy, it is distinctly different to other French cognacs - I like it with coffee after a really good meal. \n\nBrandy can be used in many ways, for instance, to flambe things like steak or puddings like crepe Suzette.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I did a wuick search on the Food Network site and they have many recipies using Calvados, from sweet to savory. I found a few I will need to try!\n\nhttp://web.foodnetwork.com/food/web/searchResults?searchString=calvados&site=FOOD&searchType=Recipe",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " Brandied Bleu Cheese Ball\ncan be made a day or two ahead of time\n\n8 oz. bleu cheese, crumbled\n8 oz. cream cheese\n1/4 cup brandy\n1cup walnuts, chopped\nAssorted crackers\n\n\nMix bleu cheese and cream cheese with brandy until evenly blended. Shape into a ball and wrap with plastic wrap, refrigerating for at least an hour or up to 48 hours. When ready to serve, unwrap and roll in walnuts. Serve with crackers.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Hot Spiked Apple Cider\n\nThis is a flexible recipe with a few variations you can try. Though pear cider isn’t in every chain supermarket, it can be found in most gourmet markets and used in this recipe. If you choose the pear version, substitute dried pears for the apples and use a poire instead of apple brandy. \n\nApplejack, a potent brandy made from apple cider, is more than suitable and is not terribly expensive. In the US, applejack must age at least two years in wooden casks before being bottled. \n\nFor discerning palates and generous hosts, try a Calvados. Some are aged for 40 years. Not surprisingly, it is considered one of the world’s finest apple brandies and is named for the town in France's Normandy region from where it comes. \n\n• 1/2 gallon apple cider \n• 3 cups dark rum \n• 3 cinnamon sticks \n• 12 cloves \n• 6 star anise \n• 1/2 teaspoon nutmeg \n• ¼ cup currants (optional) \n• 1/2 cup of Calvados, applejack , or apple brandy\n• brown sugar for dredging \n• 1 dozen large dried apple rings \n• enough cinnamon sticks for garnishing\n\nSoak the dried apples and currants (if using currants) in Calvados and steep overnight in the refrigerator. When ready to serve, heat cider and apple mixture in a pot, but do not boil! To serve, pour a shot of the rum into a mug and top with the cider. Dust the apple rings with brown sugar and float on top of the cocktail. Garnish with cinnamon sticks.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Chimayo Cocktail \n\n\n• 1/2 cup apple cider \n• 1 1/2 oz. Calvados, applejack, or apple brandy\n• 1 tbsp creme de cassis \n• 1 teas fresh lemon juice \n• 1 apple slice \n\nCombine the first four ingredients in a glass. Stir and add ice. Garnish with a slice of apple.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Chicken with apples and cream. \n\nINGREDIENTS:\n\n4 to 6 chicken breast halves\n3 large apples, peeled, cored and quartered\n3 tablespoons butter, divided\n1/4 cup chopped green onion\n1/2 teaspoon dried leaf basil\n3/4 cup dry white wine\n1 1/2 teaspoons salt\n1/8 teaspoon black pepper\n1/4 teaspoon ground nutmeg\n1 cup heavy cream\n1 teaspoon all-purpose flour\n2 tablespoons dry sherry or brandy\n2 egg yolks\nPREPARATION:\n\n\nTrim excess fat from chicken breasts; rinse and pat dry. In a large heavy skillet, melt 2 tablespoons of the butter over medium heat; add chopped onion and basil and sauté for a few minutes, or until onion is tender. Add 2 or 3 chicken breasts to the skillet; Sauté chicken for 15 minutes, or until golden. Add remaining butter and remaining chicken breasts; saute for 15 minutes, or until golden.\nReturn all chicken to the skillet; add apple. Cook over medium low heat, uncovered, stirring occasionally, about 5 minutes. Add 1/4 cup of wine; cook for 5 longer. Add remaining 1/2 cup of wine, salt, pepper, and nutmeg; continue cooking until apple is tender.\n\nIn a small bowl, combine cream, flour, sherry or brandy, and egg yolks; stir well. Pour over chicken; cook slowly for 5 to 10 minutes longer, or until sauce is hot and slightly thickened. \n\nChicken recipe serves 4 to 6.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Raisin Pumpkin Cake with Lemon Brandy Glaze (using cake mix)\n\nRaisin Pumpkin Cake:\n1 package (18.5 ounces) yellow cake mix \n1 teaspoon cinnamon \n1/2 teaspoon ground ginger \n1/2 teaspoon mace \n1-1/2 cups California raisins \n3/4 cup water \n2 eggs, slightly beaten \n1 cup canned pumpkin \n1/3 cup chopped walnuts \n\nLemon Brandy Glaze:\n1 cup powdered sugar \n2 teaspoons lemon juice \n2 teaspoons brandy or 1/2 teaspoon brandy extract \n2 teaspoons grated lemon peel \n2 tablespoons water \n\nCombine cake mix, cinnamon, ginger and mace in large bowl; set aside. In food processor or blender, combine raisins and water; process about 10 seconds or until raisins are chopped. Add to dry ingredients with eggs and pumpkin.\n\nWith mixer, beat on medium speed about 2 minutes. Stir in nuts. Pour into greased and floured Bundt or 10-inch tube pan.\n\nBake at 350F for 45 to 50 minutes, or until done.\n\nMeanwhile, combine powdered sugar, lemon juice, brandy, lemon peel and water in small bowl; mix together until smooth and consistency to spread.\n\nCool cake 10 minutes. Turn onto wire rack and drizzle with glaze while still warm. Cool completely before serving.\n\nYields: 1 cake plus 1/3 cup glaze",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Apple Brandy Cake\n\nIngredients \n2 cup flour\n1 3/4 cup sugar\n1 tbsp baking soda\n1/2 cup nuts (1/2 to 1 cup)\n1/2 cup raisins (optional)\n2 cup diced apples\n2 tbsp applejack (brandy)\n3 each eggs\n1 cup oil\n1 tbsp vanilla\n\n\nDirections \n\nCombine flour, sugar, baking soda, nuts and raisins. Combine apples,\napplejack, eggs, oil, and vanilla. Combine two mixtures (will be\nstiff). Spread in a greased and floured tube pan. Bake 40-45 minutes\n(no temperature given, sic). Let stand 10 minutes. Pour two ounces of\napplejack over the cake. \n\n\nServings: 1 servings",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Apple Brandy Butter \n\nIngredients \n6 cup fresh unsweetened applesauce\n1/2 cup calvados\n1 cup sugar\n1/2 cup orange blossom honey\n1 tbsp ground cinnamon\n1/4 tsp ground cloves\n\n\nDirections \n\nPlace all ingredients in heavy saucepan. Bring to a boil over medium\nheat, stirring frequently. Cook for about 15 minutes, or until\nmixture begins to thicken. Pour into hot sterilized jars, leaving 1/4\ninch headspace. Vacuum seal. Makes 6 1/2 pint jars\nServings: 1 servings",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Brandied Sour Cream Orange Bundt Cake \n\n1 box yellow cake mix -- (18 1/2 oz.) \n1 box instant vanilla pudding -- (3 3/4 oz.) and pie filling mix \n3/4 C. brandy -- divided (see note) \n1/3 C. orange juice \n1/4 C. orange juice \n1/2 C. sour cream -- or reduced-fat sour cream \n4 eggs -- at room temperature (see note) \n1 C. chopped pecans -- or English walnuts \n3 T. freshly grated orange peel \n1/4 C. butter or margarine \n3/4 C. granulated sugar \n\nPreheat oven to 350ºF. Grease a 10-inch diameter tube or Bundt pan. \n\nIn a large bowl, combine cake mix, pudding mix, 1/2 cup of the brandy or orange liqueur, 1/3 cup of the orange juice and sour cream, beating well with an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in nuts and orange peel. Spoon into the prepared pan. \n\nBake for 45 minutes or until a cake tester inserted into cake comes out clean. Remove cake from oven and allow to cool in pan for 10 minutes. Turn cake out onto a large sheet of foil (right-side-up for 10-inch tube pan and upside-down for a 10-inch Bundt pan). Using a thin long wooden skewer, make holes all over top of hot cake. \n\nWhen cake is almost done, prepare syrup. In a small heavy saucepan, melt butter or margarine over low heat. Add sugar and remaining 1/4 cup orange juice, blending well. Bring to a boil over moderate heat, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup brandy or orange liqueur (see note). \n\nDrizzle hot syrup over top of cake very slowly, being careful that too much syrup does not run into crack on top of tube cake. Bring foil up around cake and wrap securely. Cake may be served when completely cooled. Or, cake may be stored in an airtight cake container or wrapped in foil and stored in the refrigerator for up to 3 to 4 weeks. \n\nNOTE: If not using brandy or orange liqueur, increase orange juice to 7/8 cup. \n\nNOTE: May omit eggs; use the equivalent of 3 eggs in egg substitute, such as Egg Beaters.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Hubbard Squash-Almond Crisp\n\n\n4 Ib. Hubbard squash\n1/2 cup water\n1/2 cup brandy\n2 Tbsp. sugar\n1/2 cup slivered blanched almonds\n3 1/4 cups all-purpose flour\n1 cup brown sugar\n1 ground cinnamon\n10 Tbsp. unsalted butter - softened\n1/2 cup Amaretti cookies - crushed\n1 pint heavy cream - chilled\n\nPreheat oven to 400 degrees. Toast almonds and chop until fine. Halve the squash lengthwise and remove seeds and fiber. Place squash, cut side down, in a shallow baking dish. Pour in the water. Cover and bake for 30 minutes. Remove dish from oven, turn squash over and cool. Use a spoon to remove the flesh. Cut into 2-inch cubes. Place squash in a bowl, drizzle with brandy, sprinkle with sugar, and set aside for 30 minutes to macerate. In a mixing bowl, combine the flour, brown sugar and cinnamon. Mix in the butter, working with your fingers until the mixture holds together and is crumbly. Stir in the chopped almonds and the crushed Amaretti cookies. Set aside. Place squash and juice in a 12-inch round baking dish. Spread the almond mixture evenly over them. Bake for 1 hour or until the squash is bubbling and the topping is golden brown. Serve with hot crisp drizzled with heavy cream.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Brandied Chicken With Peaches \n\nThe chicken:\n1 fryer, cut up (with all external fat removed)\n1/4 teaspoon mace\n1/8 teaspoon thyme\n1/2 teaspoon black pepper \n\nThe sauce:\n1 cup peaches\n1/8 cup water\n1/4 cup brandy\n1 teaspoon almond extract \n\nPlace the chicken in a baking dish, skin side up. Sprinkle the chicken with mace, thyme and black pepper. Bake at 350 degrees for 30 minutes. Remove from the oven and pour off the fat. \n\nTo make the sauce, put the peaches and any peach juice in a saucepan. Add the water. Bring to a boil, stirring constantly. Add more water if needed. Remove from the heat and add the brandy and the almond extract. \n\nPour 25% of the sauce over the chicken. Return the chicken to the oven and bake 30 minutes more. \n\nWarm the remaining sauce. Remove the chicken from the pan immediately. Put the chicken on a serving dish and douse with the remaining sauce",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " okay thanks for all that. I'll try to post the Emeril recipe if I can find it.",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "human",
"value": " Rainee to the rescue!!!!!!!! Those are some great looking recipes too - especially the bleu cheese ball!!!!!!! YUM Thanks for posting these.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " rainee omg you're posting some awesome recipes today.\ni'm drooling. thank you",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I tried rainee's recipe for the chicken and it really came out well.\n\nI made a few changes. I browned the chicken to start in order to save time on the baking step. Seemed to work.\n\nI seasoned the chicken w/ salt and pepper before browning. The recipe does not say what cuisine it is from so it makes it hard to figure. Italian cooking calls for this step along with searing so....\n\nI browned it with onions and sweet peppers seemed to go well with sweetness. \n\nI didnt have mace so I used cloves. I saw the nutmeg in my shelf and said \"Hmm maybe but no...\" Ginger might work. Hmmm.\n\nThe sauce step did not say what is supposed to happen or for how long. I figured it was for half an hour but the recipe should specificy. ALso what is supposed to happen here; is there supposed to be a reduction? no sugar? no vinegar? \n\nIt came out of the oven well. I saved probably 30 minutes by browning. I garnished with black olives and raisens. If you had sultanas or currants this might be better than the old store bought raisens I had on hand.\n\nAgain if I knew what region this dish is from I might have gone differently. Meditteranean? French? I might have thought of toasted sesame seeds, or perhaps figs or....\n\nAlso I noticed a pinch of salt on the plated product brought out the cloves which in turn brought out the sublties of brandy. Which in turn highlighted the sweetness. So a pinch of salt and pepper when finished. \n\nThoughts?",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Oh I found the chef Emeril recipe w/ Calavados, it is a pepper corn sauce for pork chops etc.\n\nHe takes: shallots and peppercorns and sautee's them in a pan, then he adds Calvados (an apple brandy) and lights it on fire. I knew I liked this...\n\nThen he adds a mustard, garlic and some creme and makes it some sort of reduction. Pour over pork chops.",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "human",
"value": " That chicken recipe was developed by someone from Texas.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Okay that helps. Thanks a lot for all your input. \n\nHey what about the sauce? Is it supposed to be reduced? For how long?",
"loss": true,
"prefix": "jpinmaryland:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mayonnaise FYI",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was shopping yesterday in the 99¢ Only store where I live, which is southern California. They sometimes have great deals in there and it's a hit or a miss type store, of course. They have in there right now, 32 ounce jars of Hellman's Mayonnaise for 99¢ each. I bought 4. They date isn't coming up soon and mayo stores well in the pantry as long as you use it up within a reasonable amount of time. Just wanted you all to know if you're into mayo. < We here in California get Best Foods since we're West of the Rockies. East of the Rockies gets Hellman's. That's correct, right?",
"loss": false,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " That's the way I understand it ... but, I am also confused as to if they use the same recipe for both these days - or still use two different recipes. Their website : http://www.mayo.com/history.asp doesn't really make it clear. But, maybe I just have a thick head?\n\nOnly thing I could suggest would be to compare the flavor of Hellman's and Best-Foods (at the same temperature). Would be interested in the results. IMHO - Hellman's is why God created mayo.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I have always heard that Best Foods 'is' Hellman's, completely. But, having said that, there are people that I've spoken to that swear the recipe is different. I wouldn't know because my taste buds aren't that significant. To me, they are both wonderful, being a mayo lover. I am just happy for that good of a deal. I would wonder what the head corporate office would say about the debate.",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " I will have to try Hellmens again but my preference is Miracle whip. It seem to have a more tangy tast and to me makes better salads.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " Don't know LEFSElover - Best Foods bought out and now makes Hellman's - and I know they did use 2 seperate recipes. There was a thing on Hellamn's on \"Unwrapped\" a few weeks ago ... I \"thought\" they said they still use 2 different recipes - know they said the Hellman's recipe was still the original. I just honestly don't know!\n\nThumper .... Miracle Whip is not mayonaise, it's a \"Salad Dressing\" - look at the label. Regardless of brand, mayonaise is an emulsion of oil and eggs. If I remember right Miracle Whip does not contain eggs and is more of an emulsified \"vinegarette\".",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " all I know is, that years and years ago, I went to Hawaii. My friend and I couldn't afford to eat out much so in the market, we bought bread, miracle whip (on sale, for cheap) and bologna. That was all we ate for a week. I love Miracle Whip, regardless of what it is.",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "human",
"value": " I'm with you LEFSElover, Miracle whip is what I use instead of all the mayos out there. I know it's a salad dressing and I have tried mayos and they just don't appeal to me and to me the mayos ruin a good sandwich and salad.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "gpt",
"value": " Yikes! Miracle Whip instead of mayo? Sacriledge! About the only time I don't mind Miracle Whip is if I'm making Devilled Eggs, and then I'd rather just add some Splenda to regular mayo.\n\nI definately wouldn't want Miracle Whip on my french fries! :x That's what mayo is for! 8)",
"loss": true,
"prefix": "Rob Babcock:"
},
{
"from": "human",
"value": " I keep both on hand. I use Hellman's or Kraft mayo in recipes which call for mayo, also for dips and tartar sauces and when using sour cream. I use Miracle whip in sandwich spreads and for cream style slaw. My DH prefers MW. I lean toward mayo. My grandmother always said that Hellman's was the best mayo and that goes back a lot of years.\n\nI vote for both. \nWhen I was a kid and nobody knew about dips, where I came from, I liked to dip my carrot strips in MW.",
"loss": true,
"prefix": "bege:"
},
{
"from": "gpt",
"value": " bege said:\n\t\t\t\n\t\t\n\n\n\t\t\tI keep both on hand.....\n\t\t\n\n\n\nMe too, Bege - different tastes and textures for different things. Although I generally reach for the Hellman's mayo - there are times when I want that special \"zip\" in Miracle Whip.\n\nBut, then, I usually keep 3-5 different kinds of mustards on hand ....",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I cannot abide the taste of Miracle whip, but oh well. Nice special you got there, it was on sale here in Rockville MD too. $2.69 for a jar at Safeway. Big deal.",
"loss": true,
"prefix": "jpinmaryland:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Corn Meal Uses - suggestions please?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought a bag of Instant Corn Masa Mix and made the creamiest polenta I ever had. Since I bought this product for the polenta only, I am curious what others use corn meal for. This product is a fine mix like flour, unlike other corn meal products I have purchased.",
"loss": false,
"prefix": "GetMeTheBigKnife:"
},
{
"from": "gpt",
"value": " When Paul makes pizza dough we sometimes\n\ndust the cookie sheets with corn meal before laying the dough on them but, other than that we don't use it.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Yes, I do that too with the Quaker Oats coarse kind. This stuff is fine like flour. This is used for making tortillas...etc, but I am not interested in cooking Mexican, neccessarialy",
"loss": true,
"prefix": "GetMeTheBigKnife:"
},
{
"from": "gpt",
"value": " You can just keep it in the freezer until you want polenta again.\nCL.",
"loss": true,
"prefix": "cooking=love:"
},
{
"from": "human",
"value": " Season it and use it for fish filets.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I thought of the usual topical uses such as for fish and other meats. What I really wanted was to \"make\" something like a bread. I have been searching the web and so far I have some lawn fertilizer and a couple facial mixtures - LOL@me",
"loss": true,
"prefix": "GetMeTheBigKnife:"
},
{
"from": "human",
"value": " I want to second using it for pizza dough, it's a very ritch and protein filled flour so it gives great results. \n\nHave you ever made cornbread? Try it with a little more butter than usual, some diced peppers and cheese, it's such good stuff.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "gpt",
"value": " Lugaru said:\n\t\t\t\n\t\t\n\n\n\t\t\tI want to second using it for pizza dough, it's a very ritch and protein filled flour so it gives great results. \n\nHave you ever made cornbread? Try it with a little more butter than usual, some diced peppers and cheese, it's such good stuff.\n\t\t\n\n\n\nDon't forget the bacon.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " My mother would make it and mix with pork sausage, and put it into a loaf pan ty set. When done, she would slice 2/3 inch thick or so, lightly flour and fry in a skilled until brown and crunchy on the outside, serve with real maple syrup, mmmmm. It was called scrapple adn I believe it is a southern dish, not certain, but really good.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Corn Dogs!!!!!!!",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " GetMeTheBigKnife said:\n\t\t\t\n\t\t\n\n\n\t\t\tI bought a bag of Instant Corn Masa Mix and made the creamiest polenta I ever had.\n\t\t\n\n\n\nBigKnife, I'm perusing a cookbook I bought recently, Glorious Italian Cooking by Nick Stellino. In his recipe for basic polenta, he instructs to stir the mixture constantly for 30-40 minutes. Did you do that? The one time I made polenta, years ago, I let the stuff burble along mostly on its own, and only stirred nonstop as it was reaching the end, and it seemed to turn out all right, although I had no basis for comparison. Stirring it for 30 minutes nonstop seems awfully tedious. Do you find it necessary?\n\n\nCats",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " Yes, stirring was necessary. To date I have been adding stuff to the mix before I pour it into a loaf pan. Sausage, bacon, sun dried tomatoes have worked nicely. I have fried the slices and baked them as well.\n\nIts been a nice change from the ususal starch sources.\n\nI was hoping to mix things up a bit at the dinner table and I have been pleased.",
"loss": true,
"prefix": "GetMeTheBigKnife:"
},
{
"from": "human",
"value": " I know you said you weren't interested in cooking Mexican, but I use tortillas for everything under the sun. I would make a big batch of tortillas with it and freeze a bunch. Then you have the makings for tortilla pizza, pinwheels for when you have company, chicken caesar rollups any number of tasty little treats.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " On Barefoot Contessa today she prepared rosemary/garlic/parmasean polenta. I went to FTV and printed it. I will try to return with URL for it.\n\nEDIT: I will post it on recipe page so will not have to move it.\n\nEDIT #2: Changed my mind, sorry I cannot figure out where to put it, does not fit under bread or misc. So here it is:\n\nhttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29669,00.html",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " I saw that show, it was a repeat. LOL I made it last week. It was very rich. Michael Chiarello (sp?) also made polenta, I made his too. Emeril made polenta too...and guess what?! I made it. I have been making polenta for a week and a half so far. I think I am done now",
"loss": true,
"prefix": "GetMeTheBigKnife:"
},
{
"from": "gpt",
"value": " Which one did you like the best, GMTBK?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Gravy.............Half Flower and Half Cornmeal",
"loss": true,
"prefix": "tweedee:"
},
{
"from": "gpt",
"value": " Oh, dear, no Mexican? Well, hubby buys it to make polenta, but even more so he loves me to make tamale pie.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Paging Mish",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey, Mish --\n\nI recently posted the following in the Cookwares forum, and thanks to Bucky, I now know it was you I was addressing it to. So I'm repeating it here. Hope it will be of help to you.\n\n\"It seems to me that within the past month or so, somebody in our group mentioned the turnover toaster -- an appliance from the 1950s that toasted bread one side at a time, then you opened the little door, turned the bread and toasted the other side. I can't remember if the poster was just reminiscing or if s/he was wishing to find and buy one. \n\nWas it you? Or do you remember who it was? Reason I ask: I found one for sale, in the Vermont Country Store catalog. You can go to www.vermontcountrystore.com and get on their mailing list. They have two catalogs, and you want the one titled \"Practical and Hard to Find\". This one is the Winter 2005 issue, and the toaster is on page 79.\"\n\n\nCats",
"loss": false,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " Cooool, Cats! It was me. It was me. Thanks for thinking of me. That's exactly the one I'm looking for. Says I can even put bagels in there. (Don't think you could do that back in Grandma's day).",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " You're welcome. I'm glad it's the one you want. \n\nMy grandmother had one when I was very small; I remember thinking it was pretty neat.\n\n\nCats",
"loss": true,
"prefix": "Catseye:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: what to make with leftover heavy cream?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i used it in mushroom soup, and i'm gonna use some in curried carrot soup, but it's a bigger-than usual container, (maybe a pint?), and i don't know what to use it for. i don't want to make whipped cream since i hate most sweet foods. i would shake up a jar of butter, but we have a surplus of butter going in the fridge as it is. i plan on baking a pan of macaroni and cheese, but i only add 1 cup of cream to that. any ideas would be much appreciated. thanks. btw, nothing sweet, okay? i'll probably have about 1/3 cup left once i make my other foods with cream in them.",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Do you drink coffee? You could use it in that, or tea. If it's too rich for you to use it \"straight\" add a little milk to it.\nOr make some hot chocolate with it and milk.",
"loss": true,
"prefix": "lyndalou:"
},
{
"from": "human",
"value": " Pour it on some cereal. You can stand the calories.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " How about a bolognese sauce for pasta?\n\nJust Google and you will find a number of recipes.\n\nIt is a nice meat/tomato sauce and the cream takes a bit off the acidity of the tomatoes, as well as adding flavor.\n\nJust an idea. I hope it helps.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " This is my 13 yr. old's all-time favortie meal that we learned from Emeril:\n\nPasta with Peas and Bacon Recipe courtesy Emeril Lagasse \n\nRecipe Summary\nPrep Time: 10 minutes \nCook Time: 15 minutes \n\n\n1 pound cheese filled tortellini \n3 ounces fresh bacon, julienned (about 1/4 cup) \n2 tablespoons chopped onions \n6 ounces heavy cream \n1/2 cup fresh peas (blanched), or 4 ounces frozen peas \n2 tablespoons freshly grated Parmesan \nSalt and black pepper \nChopped parsley\n\nPlace tortellini in the pot of boiling water. \nIn a large skillet, cook the bacon until crispy. Remove bacon with a slotted spoon, place on a paper towel to drain. Pour out all the bacon grease except for 1 tablespoon. In the same skillet place the onion and cook for 2 minutes, or until golden. Pour in the cream, and reduce until lightly thickened. \n\nRemove the pasta from the water when it is al dente, about 8 minutes. Drain and add the pasta to the cream mixture. Add bacon back to the pan along with the peas and cheese. Reduce for 1 minute. Toss and adjust the seasonings. Spoon into a large pasta bowl and serve. Garnish with additional grated Parmesan and chopped parsley, if desired.",
"loss": true,
"prefix": "chesterchippy:"
},
{
"from": "gpt",
"value": " I make penne alla vodka with it. Basically, just a nice tomato sauce and toss in your leftover cream and a shot of vodka. Serve over penne.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Butter, milk shake, gravey, mac and cheese, chicken paprikash, espresso mocha smoothies.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tI make penne alla vodka with it. Basically, just a nice tomato sauce and toss in your leftover cream and a shot of vodka. Serve over penne.\n\t\t\n\n\n\nI will make the salad with tomatoe basil dressing. We will have chocolate for dessert....",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " all great ideas! i can't use it in coffe or make chocolate dishes/drinks with it since i don't consume caffeine, but i have plenty of great ideas now; thanks!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I'd use it on oatmeal. Yummy!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " pdswife1 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'd use it on oatmeal. Yummy!\n\t\t\n\n\n\nis there anything better? i LOVE cream or half-and half on oatmeal. i even have hazelnuts and dried cranberries to have with the oats. mmm... great idea!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tpdswife1 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'd use it on oatmeal. Yummy!\n\t\t\n\n\n\nis there anything better? i LOVE cream or half-and half on oatmeal. i even have hazelnuts and dried cranberries to have with the oats. mmm... great idea! \n\n\n\n\nNope.. nothing better than I can think of... the cranberries would make it even better. Enjoy!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Lightly marinate some strawberries in vanilla extract and some balsamic vinegar and dip them into the cream.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " you could make pink vodka sauce for pasta, or sausages and broccoli rabe in a pink sauce. like auntdot said, it cuts the acidity and adds flavor.",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: kansasgirl's awesome salad dressing",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " kansasgirl, the Basil Tomatoe salad dressing you posted is awesome. I finally got around to making it yesterday. It is so good I almost threw it and a couple of ice cubes into a glass. MY new favorite. Thanks so much.",
"loss": false,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " I just looked this recipe \nup. It does sound good.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " I love salads - where do I find your receipe - puleez!",
"loss": true,
"prefix": "bienallo:"
},
{
"from": "gpt",
"value": " Here you go!!! Enjoy\n\nTomato Basil Dressing \n1 medium tomato \n1/4 c fresh basil leaves \n4 tb mild vinegar (I like champagne or rice wine) \n1/2 c extra virgin olive oil \n1 clove garlic, minced \nSalt and pepper to taste \n\n1.Combine all ingredients in a food processor. Blend until creamy. Adjust flavors if necessary.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tHere you go!!! Enjoy\n\nTomato Basil Dressing \n.\n\t\t\n\n\n\nThank you kitchennissse and MJ for taking such good care of me. Never heard of a green angel.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " lol norgeskog - we are glad to help!!!",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: gad, this veggie side dish was good",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Happy Thanksgiving! \n\n'Brussels Sprouts au gratin'\n1 1/2 pounds fresh Brussels sprouts OR 2 bags frozen\n2 tablespoons Butter\n1/2 cup scallions, chopped\n1 tablespoon Flour\n4 slices bacon cooked and crisp, crumbled, reserve drippings\n1 1/2 teaspoon Garlic, chopped\n1 cup cooking water\n1/2 teaspoon Salt\n1/4 Pepper\n1/2 cup Cheddarella cheese, grated\n2 1/2 tablespoons Bread crumbs\n\nPreheat oven 325 F. Wash and trim up brussels sprouts. In sauce pan, put brussels and pour in enough water just to cover. Boil then simmer until tender. Drain cooking liquid and save. Melt butter and add bacon dripping in small skillet. Add scallions and saute until soft. Add flour and cook until flour is dissolved, 3 mi. Add garlic. Cook 3 mins more. Pour in reserved water. Add salt and pepper. Bring to a boil, stirring constantly until thick. Place sprouts (cut in half side down) in a buttered casserole. Pour sauce over. Top with grated cheese, bacon and breadcrumbs. Bake 30 mins or until top is browned.",
"loss": false,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " i just cannot get over how cute that little baby is, lol. look at that little face! i assusme that's your grandbaby, lefse?",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " LEFSElover, that really sounds great. However, I have already prepared a vegetale for our belated dinner, using brussel sprouts and baby carrots in a butter, dijon and roasted mustard seed sauce. Next year I would like to try yours, I love brussel sprouts.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Norgeskog, if you do get the chance, give it a try.\nOurt whole family loves Brussels Sprouts.\n\nLuvs_food......\nthat is my 10 month old grand son John Brogan.\nand that is me, kissing that little cutest face ever.\nthanks for noticing how cute he is, I personally think he's a candidate for pretty baby of the universe!",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "human",
"value": " LEFSElover said:\n\t\t\t\n\t\t\n\n\n\t\t\tNorgeskog, if you do get the chance, give it a try.\nOurt whole family loves Brussels Sprouts.\n\nLEFSElover, he is adorable. I do not always look at the pictures by everyones name.\n\t\t\n",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Recipe software",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone. I am not computer literate and find I'm making all kinds of mysterious errors. Have lost some receipes (old ones) that I entered. Do any of you know of a tried and true software programme for receipes only? Thank goodness I didn't throw away the hard copies! I would appreciate your input on the software. Thanks in advance, I hope.",
"loss": false,
"prefix": "bienallo:"
},
{
"from": "gpt",
"value": " I've used MasterCook. It's as good as any.\n\nCurrently, I just use MS Word to type in a recipe. I have folders set up in My Documents by category (Appetizers, Poultry, etc.) where I keep all these recipes. \n\nIf I see a recipe I like on the internet, I copy and paste it into MS Word right then so I don't have to worry about its being there later when I want it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " You could always try Regi Dean. It is simple, and it is free. http://www.homeplansoftware.com/recipe.htm",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "gpt",
"value": " Interesting link...will have to check it out when I get my computer back...thanks Chocolatechef",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " Thanks so much to all of you for answering my question. Hey Chocolate Chef, there's no point in laughing at me as my kids roll on the floor over my attempts to master the current universe - so I've become inured!\n\nIncidentally, my father was a Master Chef in Montreal and I had my own catering business in Toronto for several years so I know what I'm doing in the kitchen, but don't turn me loose on a computer. I do wonder now how I did without one for all those years. \n\nThanks again all for your suggestions. One of my daughters is coming over on the weekend, so I'll show her this site and she can help me get organized and there's always the 'phone for the HELP calls!",
"loss": true,
"prefix": "bienallo:"
},
{
"from": "gpt",
"value": " I wasn't laughing at anybody, I was laughing because I thought I helped.",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " Chocolate Chef - Honestly, I knew you weren't laughing at me and I really do appreciate your help. If I knew how to transfer a smiley icon on to this page, you'd be getting a huge smile from me! Who knows, with the help of my daughter, perhaps I can do that next week. Baby steps for me when it comes to electronics.",
"loss": true,
"prefix": "bienallo:"
},
{
"from": "gpt",
"value": " I have Master Cook. It is very handy!",
"loss": true,
"prefix": "Sue Lau:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Microwave Fireworks?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Sometimes I will be melting butter in the microwave and it starts sparking and flashin...Whats up with that?",
"loss": false,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " You have metal in your butter.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Psiguyy said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou have metal in your butter.\n\t\t\n\n\n\nThere is no metal in butter? It is wrapped in paper and I remove that before putting it in the microwave.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I've heard my butter start to crackle as it melts, but I've never had it arc. I looked around and couldn't find anything specifically related to that, but at SharpUSA.com it said that food residue can cause arcing. Possibly your butter splattered and caused this, or there was some other residue that caused it when you melted your butter?\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Arcing in microwave ovens is caused by metal. If there is no metal, there is nothing to arc. \n\nIf you see arcing in a food item, there has to be metal in that item. \n\nCould the container that you're melting the butter in contain some metal? Gold or silver foil? Metallic paint? Could the arcing you're seeing actually be coming from something other than the butter? \n\nSputtering is another matter. Can be caused by pockets of superheated oil, water, etc.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " Try melting it at a lower temp setting - like real low! Takes longer, but your microwave stays clean!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Microwaves don't like very small amounts of food. If you're going to melt a small amount of butter, fill a bowl with water and run it with it. It won't sputter or arc.\n\nBtw, 'low' on a microwave oven doesn't mean less heat/energy. Microwaves are only an on/off thing. Low just means that the microwave cycles on for a few seconds and then off for a few seconds. For those few seconds it is on, the butter can spurt just like on the high setting.",
"loss": true,
"prefix": "scott123:"
},
{
"from": "gpt",
"value": " Bang, you might have had a teeny piece of the foil left in the butter. I have done that. Scared the beejeebees out of me.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I was heating some canned green beans in the microwave once and saw them spark.\nI threw them away. \nI called the 800 number on the can and asked why they did that and they had no clue.\n*shrug*",
"loss": true,
"prefix": "Sue Lau:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: For newbie turkey cookers.....",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When I found this recipe, I thought it was perfect for people, like \nme, who just are not sure how to tell when poultry is thoroughly cooked, \nbut not dried out. Give this a try.\n\n12-16 lb. turkey\n1 cup melted butter\n1 cup stuffing \n1 cup uncooked popcorn (ORVILLE REDENBACHER) Salt/pepper to taste\n\nPreheat oven to 350 degrees.\nBrush turkey well with melted butter, salt, and pepper.\nFill cavity with stuffing and popcorn.\nPlace in baking pan with the neck end toward the back of the oven. \nListen for the popping sounds. When the turkey's butt blows the oven \ndoor open and the turkey flies across the room, it is done.\n\nAnd, you thought I couldn't cook.",
"loss": false,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Uh. Hmmm. Well... Err.... \n\nI bet roasting turkeys at your home is an adventure.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Hey....the popcorn just got soggy and ruined the dressing. Ughhhhh :!:",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " Bangbang said:\n\t\t\t\n\t\t\n\n\n\t\t\tHey....the popcorn just got soggy and ruined the dressing. Ughhhhh :!:\n\t\t\n\n\n\nIt did not ruin the dressing, it gave it a special flavor :twisted:",
"loss": true,
"prefix": "kleenex:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hey why didn't anyone warn me to thaw the turkey",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was sitting on the couch tonight about 7:00 pm and for some reason I remembered my mom mentioning one time about putting the turkey in the refrigerator to thaw..........duh..........maybe it was her way of telling me what I needed to do. Thank God because the darn thing was still waiting for me at the grocery store. Dad and I had plans to do all the grocery shopping tomorrow.......including getting the turkey. Well after talking to one of my sis in laws I headed straight for the grocery store and you guessed it...........frozen turkeys.......errrrrrrrrr. Why the heck don't they have any not frozen. Well the birds in the sink in cold water. I'll take the hunker out before I go to bed and throw it in the fridge and back into the cold bath in the morning. Oh God I hope it thaws by 8:00 am Thursday",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " I know its a no no, but I have left mine overnight in cold water. We haven't died yet. Good luck to you, hope it all works out.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Don't say I said it but I wouldn't think it would hurt a thing either.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Well if ya'll don't hear from me by Monday then you know the turkey done took us all.............straight to the ER",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " In a ritzy restaurant I used to work at we always did our thawing this way, never had anyone complaining of sickness. (I don't know about the customers though)",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "gpt",
"value": " I think you'll be OK, Sizz. Like Alix, done it that way many times myself and look - still here!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " I've done this before also!",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "gpt",
"value": " Here's a tip for quick thawing turkeys. It's what I do when I'm in a rush and it's safe. \n\nPlace the turkey in a cooler. The smallest cooler you have. It will thaw in less than 24 hours if the cooler is kept in a warm place. Often, it thaws overnight. I use one of those \"California Coolers.\" The kind that's soft sided with the zipper. I once put a remote thermometer on top of the turkey (warmest part -- heat rises) and the temp never went over 40 degrees.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Sizzlin you are not alone. After years of watching my parents do the cold water in a clean bucket thing and all that stress, I buy the Turkey on Sunday and it stays in the refrigerator till Thursday. The cold water bucket has worked for thousands across North America, but I like Psiguy's info, never thought of the cooler. I think the rule is you need 4 hours of thaw per pound.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " We always lay ours in the bottom of the frig about a week before. If needed to thaw otherwise it would be in water, changed every 30 minutes.\n\nEven tho some have done it in the past with no problems, one must remember with all the processing of today's food, we aren't dealing with the sam kind of conditions as in the past.\n\nThen there is always that first/only time it will happen. Is it really worth the chance?",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " I get so much help from this board!!! thanks for the reminder - I just took the cornish hens out of the freezer!!! \nBTW - I've also [as has mom] left the turkey completely covered in water out of the fridge overnight...no problems...it probably helps that I like to keep the house temp at about 60 overnight so there's no heat blowing over it! I don't know if you'd already done this - but is it out of the wrapper so that water can run thru the middle - that would probably thaw it quicker then you'd be able to stick it back in the fridge overnight. Anyway - good luck...it'll all come out tasting great tomorrow!",
"loss": true,
"prefix": "JRsTXDeb:"
},
{
"from": "gpt",
"value": " Sizzlininin\n\nguess what's in my backyard in a heavy plastic bucket with a lid? In cold water, over night? yep, the 17 pound lugnut. I put it out there yesterday around 4:30 pm. Being that it's cold these days around here, and it snowed I think 3 or 4 days ago, I felt it safe to thaw that way. Heck, betcha $$2@@ (that's dollars to doughnuts) it's still frozen. I've thawed it in cold water in the kitchen sink, overnight, in years past too. I was actually trying to brine it and didn't know :? (and you think you're forgetful?) that you have to brine a 'thawed' bird. Who knew? Not me until I went online to look up brining yesterday.\n\nI am curious to know if there are any other tried and true ways of assuring you have a moist bird and not turkey jerky?[/img]",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "human",
"value": " Its nice to know I'm not alone . Well the cold water in the sink did the trick and the bird thawed out and the water stayed nice and cold so I don't think there will be any problem.\n\nMy 2nd to the oldest brother, his girlfriend, and his kids got in town today and we were able to tackle the pies (3 Chocolate, 2 Pumpkin and 1 Apple), Homemade Chicken Noodles, Deviled Eggs, Cheese Ball, and we went ahead and cut up the potatoes and put them in cold water so their ready for cooking tomorrow. It was a wonderful night and such fun to share the kitchen with them. I'm truely blessed to have them in my life.",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Last minute cranberry help please",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My family requested I bring this dish I made last year. It had a can of whole cranberries, a can of apple pie filling, and \"some\" kind of topping and it gets baked...but I can't find the recipe.\n\nDoes anyone know a good recipe for this or perhaps a jello salad (for 10) using the cranberries so people won't gripe that we didn't have cranberries? \n\nI need something I can make in the morning that won't take all day to set. I also have cream cheese, sour cream, Cool Whip, mandarin oranges, and crushed pineapple in the house.\n\nThanks for any help.",
"loss": false,
"prefix": "Vegas Girl:"
},
{
"from": "gpt",
"value": " Apple Cranberry Sauce \n\na can of whole cranberries\na can of apple pie filling (or a couple cups of sliced apples)\n1/2 tsp cinnamon\n1 cup chopped walnuts\n1/4 cup brown sugar (especially if you are using the slice apples)\n\nBasically, just mix it all together & heat up either stovetop, oven or microwave.",
"loss": true,
"prefix": "wasabi woman:"
},
{
"from": "human",
"value": " I made a frozen cranberry salad last night - 1 can whole cranberry sauce 7 oz can crushed pineapple, drained, 1 cup sour cream....then realized I read it wrong and had added a 15 oz can of pineapple, so I added another half cup sour cream, a handful of toasted pecans left from dressing and a handful of mini marshmallows - It was SO good last night - I can't wait to try it frozen!! In fact, I may not wait...\n\nI had a dessert last fall that had apples cranberries and probably caramel ice cream topping with pecans - it was yummy - this one was baked in a tart shell and served on a drizzle of the caramel sauce. I'm going to have to try it and see how it comes out - just not tonight!",
"loss": true,
"prefix": "JRsTXDeb:"
},
{
"from": "gpt",
"value": " Mmmm, they both sound good.",
"loss": true,
"prefix": "Vegas Girl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Boiler Onions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a recipe that calls for boiler onions. What are they, guess I have never heard of them. Thanks, Jean",
"loss": false,
"prefix": "jean:"
},
{
"from": "gpt",
"value": " boiling onion = boiler = boiler onion Notes: These are small versions of yellow, white, or red onions. They're up to two inches in diameter, and usually cooked whole. Substitutes: pearl onions (smaller) OR cippolini onion",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Thanks, now I know!!!",
"loss": true,
"prefix": "jean:"
},
{
"from": "gpt",
"value": " I sometimes substitute shallots as I think they have a better flavor.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Horseradish Overnight",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I left out my horseradish w/ shredded beets out overnight. :? \nDo you think it is still good?",
"loss": false,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " As potent as that stuff is I'd think any bacteria wouldn't stand a chance",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " If in doubt - bring them to 180-F for 3 minutes ...... but I have to go with SizzlininIN .... what can survive in fresh horseradish?",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Would it depend on what was mixed in it? I really dont think there would be any harm done. I know with our horseradish we made this year there aint no way ANYTHING would survive!!!!",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " Eat some. If you don't die, it's good.\n\n\nCats, ever helpful",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " I think it is probably fine.\n\nBut to us the question is \"Do you feel comfortable eating it?\"\n\nIf the answer is no, then we toss it.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " I follow this rule of thumb. When in doubt throw out.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " DS do not know why they would not be, horseraddish is strong stuff. We human units like it but no self respecting bacteria would. I leave stuff out of the fridge all the time and over night it is always ok.\n\nYou are the second person who I have heart uses those two ingredients together. However, my tante (aunt) makes cherry jello with jullienne beets, celery, and sour apples and serves a sour cream horseraddish sauce with it. It is the best.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question About Broiling",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a confession to make. I have a fear of broiling. I've broiled something maybe twice in my life, and I spent the time hovering white-knuckled as the seconds crawled by, anticipating disaster.\n\nThe problem is my over-active imagination. The food is so close to the heat source! And the coil is so red! How is it the food doesn't ignite? I know it will, I know it! And I'll open the oven door and flames will roar forth like the poltergeist from the TV screen and incinerate everything in sight and the house will burn down and leave me and Popsy the One-Eyed Cat homeless, shivering and destitute in a cold, uncaring world.\n\nCan you help? Common sense tells me this won't happen. Probably. Do you broil a lot? Have you ever had anything catch fire? I come across so many dishes that sound so wonderful, that I don't make because I have to use the B word. It's making me miserable. How likely is it to happen, really? Why doesn't it?\n\nThere ought to be a support group for people like me. Meetings I can go to. \"Hi, my name is Cats and I'm a broilerphobe.\" \"Hiiii, Cats. Have a doughnut.\" \n\nThank you so much. \n\n\n[/i]",
"loss": false,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " Think of it as an upside down bbq grill. Instead of the glowing charcoal being under the food, the glowing coil is above the food.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " I used to have the same exact fear. I passed on making so many recipes only because they were broiled. I was convinced that I would ruin whatever I was making. Something to keep in mind is that depending on what you are making, the food does not have to be super close to the coils. Try something simple your first time. Do you like scallops? Can you get them where you live? If so then get some nice big sea scallops (not bay scallops) and place then in a baking dish. Put them under the broiler. They can get very close to the coil. Broil until they get all golden brown and delicious looking on top. keep an eye on them. You could even do this with the oven door open so you can watch them. It will probably take around 8-10 minutes or so, but once they hit that yummy looking color you need to be aware because a few seconds later they will start to get tough. If in doubt, take them out a little early rather then leaving them too long. You can eat them just like that, or maybe with a little butter and/or lemon and/or sea salt.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I have done a lot of broiling with nary a problem. One thing, though, be sure to use a broiler pan with a vented top rack so the fat drains to the bottom. If you just broil on a flat surface like the bottom of the broiler pan, you can get a flareup.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " There's another post where I explained the principles behind broiling. Think of the broiler as the sun. When the suns rays strike your skin, your skin feels warm. But you aren't feeling the rays. What's going on is that the infra-red (long wavelength light) doesn't have enough energy to pierce through your skin. So its energy gets absorbed into the skin by exciting the surface molecules. Those excited molecules are what we describe as heat. As we baste in the sun, it continues to warm us, even making the skin hot. And dark pants in the full sun, well we know they can get pretty warm.\n\nA broiler works the same way. The heat source isn't hot gasses (air) touching the food surface. It's a coil or flame that produces infra-red energy. That enrgy bathes the food and heats the molecular structure, starting with the outer layer. That heat is then conducted through the food by the present water or oil. That transfer of energy helps keep the surface temperature lower than the food's flash-point. Also, you're supposed to keep an eye on the food to prevent burning.\n\nAs you get very close to the heat source, you can get enough energy to ignite something. That is why the slotted boiling pan is a good idea. It allows the fats and oils to drip away and into the lower part of the pan, both transporting it further away from the heat source, and sheilding it from most of the infra-red energy. \n\nBroilers can start fires, as can oven heat sources, high intensity torch lamp bulbs, space heaters, hair driers, etc. Teh broiler is actually safer than the stove top. You can't spill anything on it, and it's probably less intense than the gas flame or electric coil that provides heat to the pot. You can put your hand under the broiler for a few short seconds without even getting uncomfortable. Try that with the flame or heating element of your cooktop. Contact for just a fraction of a second can produce serious injury there.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " i broil alot. never had that fear.\nburnt alot of stuff \nbut it never ignited",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Thank you-thank you-thank you! Y'all are too cool for school. I'm feeling emboldened enough to try it now. I even have my two dishes picked out:\n\nScallop Broil\n\n2 pounds bay or sea scallops\n8 tablespoons butter -- melted\n1 large garlic clove -- minced\n1 teaspoon salt\n fresh ground black pepper\n pinch cayenne\n1/4 cup flour\n1 teaspoon paprika\n8 sprigs parsley\n2 lemons -- cut in wedges\n\n Preheat broiler 10 minutes. Rinse scallops and pat dry with paper\n towels. Melt butter with garlic in small saucepan. Swish half of\n garlic butter around sides and bottom of a shalllow baking dish.\n Arrange scallops in a single layer in dish. Season with salt, pepper\n and cayenne. Thoroughly mix paprika and flour and dust scallops with\n this mixture. Pour the remaining garlic butter over all. Broil 6-8\n minutes until golden brown. Garnish with parsley sprigs and lemon\n wedges.\n\nAnd,\n\nDanish Feta-Cheesed Broiled Tomatoes\n\n3 lg Tomatoes, cut in half\nDash of pepper\n1/2 c Mayonnaise\n1/2 c Danish Feta cheese, finely crumbled\n1 tb Chopped green onion\n1/8 ts Dried thyme\n\n Core tomatoes slightly, then sprinkle tomatoes with\n pepper. In a bowl, blend together mayonnaise, Feta\n cheese, green onion and thyme. Spoon into halves.\n Broil for about 5 minutes or until tops are golden\n\n\nI'm all excited. I can't wait. All this after I buy a broiler pan, of course.\n\nThanks again!",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " Those both sound delicious!!! Make sure to tell us how they turn out.\n\nFor what it is worth, I just use a baking dish when broiling my scallops and have never had a problem.\n\nI may have to make your scallop recipe real soon. That sounds sooooooo good!!!",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tI may have to make your scallop recipe real soon. That sounds sooooooo good!!!\n\t\t\n\n\n\nDon't they? I'm thinking these scallops with the tomatoes, a lightly-dressed salad of Boston lettuce, maybe a few chives, and some crusty bread would make a fittin meal.",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " OK so what time is dinner? I can be there any time. I will even do the dishes",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tOK so what time is dinner? I can be there any time. I will even do the dishes \n\n\n\n\nYou can be in charge of the broiling.",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " LOL",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Did I Get A Good Deal or Not?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Shopping for tonight's dinner this morning, I happened upon some smoked salmon at what seemed extremely reasonable prices. I purchased the following to present as appetizers for Thanksgiving:\n\n4 ounces of wild Alaskan sockeye smoked salmon for $3.95\nTwo 4 ounce packages of Cajun flavor smoked salmon at $1.97 each.",
"loss": false,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Cajun flavored smoked salmon sounds great, mud! What are you going to do with it?",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " Eat it as fast as politeness allows.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Actually, probably thin slices on a water cracker of some kind. Wouldn't want that flavor to get diluted with anything else.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " That's cheap!!!! I am going to get some Wild Scottish smoked salmon for Christmas, but it will be a lot dearer than that.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " I like to mix it with softened cream cheese and eat it on crackers. Yumm!! \n\n$12 per pound for smoked salmon isn't bad. In some areas, it's probably cheap.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Bug, I bought 3 ounces of alaskan smoked salmon today, on sale, for $3.50, so you got a better deal than me here! Congrats, by the way!\n\nI really like smoked salmon placed on a cream cheese-lined bagel. Other than that, perhaps a cracker schmeared with cream cheese....",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " I'm going to have to keep an eye out for this.........the only salmon I've ever had is the kind in a can to make salmon patties............what you all found sounds so delicious that I've got to try it.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " Too bad we don't care for Salmon. My brother-in-law is always catching them. He brought in a 31 pounder a few days ago. He also gives us smoked Salmon..we don't care for it either so I share it with my neighbors. The Salmon swim up river to the fish hatchery in November so there is plenty out there.",
"loss": true,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " I adore salmon, I could live on smoked salmon!!!! We have a lot of it at work, and I eat oily fish three to four times a week. I have really noticed a difference in my general health, oily fish is particularly good for asthmatics.",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fondue help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Please :?: Anybody, I need help :!: I got a fondue pot for X's mas this year, it came with a book that has some interesting recipes . Unfortunately I don't use or care for yogurt, mayo(mircle whip), margarine or anything low-cal. What can I use :?: Will whole milk or half & half work as well :?: I always try and use fresh ingredients whenever available. Any suggestions would be great :!: It's my first time trying to use a fondue at home, so any do's and or don'ts will also be very helpful Thank- you :!:",
"loss": false,
"prefix": "little blister:"
},
{
"from": "gpt",
"value": " What type of fondue are you trying to make? I like making cheese fondue. For that all you need is some cheese, a little kirsh and wine or other alcohols will do, maybe a little garlic, and possibly a touch of corn starch. Some people might also put in a little lemon juice.\n\nThere are so many different types of fondue. You could do an oil fondue where you cook meat in it or even a chocolate fondue for dessert.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I personally like to put a great stock into my fondue pot, then cook meat and/or veggies in it. Traditional is oil, but it is so much easier to use the stock. When you're done with dinner, you have a couple cups of soup! I've never put mayo or yogurt in my fondue. Cheese, booze, and spices for that kind of fondue.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Light cream? What the heck is that?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I can never be sure just what it means when a recipe calls for light or heavy cream...can someone help me? I am making a vegetable dish that calls for light cream.\n\nThanks.",
"loss": false,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " In my grocery store, in the dairy section where cream is, there is Light Cream and Heavy Cream. Light doesn't seem to be as common, though, as I've looked in other stores and haven't been able to find it. The difference is fat content, which, depending on what you're making, can affect the recipe. What kind of vegetable dish are you making and how much cream does it call for?",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " PA Baker said:\n\t\t\t\n\t\t\n\n\n\t\t\t. What kind of vegetable dish are you making and how much cream does it call for?\n\t\t\n\n\n\nHi Pa,\n\nActually, it's called Succotash, from My Better Homes and Gardens cookbook, and I've never made it before. It tells you to combine one 1lb can of limas, with a 12 oz.can whole kernel corn...two tablespoons butter and 1/2 cup light cream. Heat and season to taste.\n\nAny ideas?",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " Hi Jovin!\n\nDifferent creams have to do with the butterfat content. Half-and-Half has about 10%-12% ... coffee cream (AKA lite cream) has about 20% (but can range from %18-30%) ... and heavy (whipping cream) is about 35%-40%. \n\nFor your recipe - it's just a matter of \"richness\" of flavor ... you could use a scant 1/2 cup Half-and-Half and add an additional 1 Tablespoon butter (real butter, not margarine or any of that other fake stuff) - or - 1/3 cup heavy whipping cream and enough whole milk to make 1/2 cup.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Thank you, Michael...that's very helpful.\n\nI appreciate it.",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " JOVIN!!! WB!! Where have you been hiding? \n\nOh, and I use half and half when it says light cream.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tJOVIN!!! WB!! Where have you been hiding? \n\nOh, and I use half and half when it says light cream.\n\t\t\n\n\n\nI don't come on this forum much, because I'm not a good cook, really. I jut have to ask so many questions, and you guys are really so far above me.\n\nOkay...half and half..is this a stupid question? what percentage then of cream..it can't be 50%! I take it that this \"light cream\" is not going to do the trick then? It says 5% but tastes like 10% and it's in a little tiny container. EDITED TO ADD: Sorry...just realized that Michael had already explained that....I'm so tired.\n\nOh, I'm so tired..forgive me for being dumb here. so much to do..so little time. doing laundry yet and have half a sock to do for tomorrow night for my grandson.",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " My favourite food-based site has alot of information on the various types of cream available. As well as covering almost every other category of cooking ingredient etc.\n\nhttp://www.foodsubs.com/Dairyoth.html\n\nCheck it out, it's well worth it.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " Thank you, Haggis. I'll definitely check it out.\n\nMerry Christmas and thanks to all.",
"loss": true,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " jovin,\n don't ever feel like you are not as good a cook as us. we all started somewhere, and all have different levels of experience and abilities that we all compliment each other. having a nice person like you here is a good beginning, and i'm sure after not so long you will be teaching us stuff from your experiences. start with how your succotash came out. k?",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Oh my goodness! What a nice guy you are, BuckyTom! That makes me feel so good. I really do appreciate your comments.\n\nI guess I've been a so-so cook all my life. I never had the money to buy all the fresh veggies and such that I would like to have had, and being a single parent all my days of the kids growing up, was rough.\n\nI know you can make great things with simple ingredients, but cooking didn't run in my family. So I was always on my own with that.\n\nNow, I'm alone again, so I don't get much company and therefore, can't do alot of cooking or I'LL HAVE TO EAT IT AND GET FATTER!\n\nThanks, and Merry Christmas!",
"loss": true,
"prefix": "Jovin:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Favorite Crockpot Recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love using my Crockpot (or at least the idea of it), but most of the things I have made it it only come out OK. I want to make something that comes out great. What are some of your favorite Crockpot recipes?",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " GB, I'm so glad you posted this as I really want to start using my crock pot more. I have a couple of \"old standby\" recipies tht I use, but need some new ideas. Hopefully we get some good ones.\n\nHere's my favorite crock pot recipe. It's simple and we always get excellent results. The chicken is moist, tender and flavorful. Great for leftovers on salads, too!\n\nFragrant Lemon Chicken—Crock Pot\n\n1 apple, peeled, cored and quartered\n1 stalk celery, chopped\n1 (3 lb) whole chicken\nSalt and black pepper to taste\n1 onion, chopped\n½ tsp dried rosemary, crushed\n1 lemon, juiced\n1 c hot water\n\nPlace apple and celery in cavity of chicken. Rub skin with salt and pepper.\n\nPlace chicken in cooker. Sprinkle chopped onion, rosemary, and lemon juice over chicken. Add 1 c hot water and cover.\n\nCook on high for 1 hour. Switch to low, and cook for 6-8 hours.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " http://www.discusscooking.com/viewtopic.php?t=3955 Just thought I'd post this link here. I have gotten some great ideas from this thread!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I haven't actually been able to try this recipe, but have been dying to. I don't have a crock pot. I thought I would share it with you. It is one of Paula Dean's recipes and got a five star review.\n\nGo here to read the reviews about the dish:\nhttp://www.foodnetwork.com/food/my_recipe_box/review/0,1973,FOOD_9919_20804,00.html\n\n\n1 (3-pound) boneless chuck roast \n1 1/2 teaspoons House seasoning, recipe follows \n1/4 cup vegetable oil \n1 onion, thinly sliced \n3 bay leaves \n3 or 4 beef bouillon cubes, crushed \n2 garlic cloves, crushed \n1 (10 3/4-ounce) can condensed cream of mushroom soup \n1/2 cup Chardonnay\n\nSprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.\n\nHouse Seasoning: \n1 cup salt \n1/4 cup black pepper \n1/4 cup garlic powder\n\nMix ingredients together and store in an airtight container for up to 6 months",
"loss": true,
"prefix": "abjcooking:"
},
{
"from": "human",
"value": " I've used that pot roast recipe several times. It is very good!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " My husband doesn't generally care for meats/chicken/etc, cooked in the crock pot, but for some reason, this one he thinks a real winner, probably because it is. Also, the second one is dessert and I've given it out many times. My version is different from the original one, one that started a multi-paged (often times heated) discussion over at BHG.com a few years ago. If I could bring up those posts, you'd all see what I mean by that.\n\nMy friend over at eGG gave me this recipe.\nSo, I'll call it:\n\n ''Mary spicy roast''\n\n4-5 lb beef roast, frozen is fine\n1-2 packages Good Seasons regular or Zesty Italian dry salad dressing\njar of pepperoncini's\n\nPut the beef in the crock. Open up the salad dressing package/s and sprinkle over the roast. Take 12 pepperoncini's out of the bottle and top the roast with them. Now take out 1 cup liquid out of the pepperoncini jar and put that in the crock pot. Turn crock on low and cook 10 hours. DO NOT REMOVE LID DURING ANY PORTION OF THIS COOKING TIME. Take out, let cool a little while, slice and make gravy out of the liquid to be used over mashed potatoes.\n\n^^^^^^^^^^^^^^^^^^^^DELISH^^^^^^^^^^^^^^^^^^^^\nTo Die For/Triple Chocolate Mess\n\n1 box Pillsbury with pudding chocolate cake mix\n12 (1oz each) of those little individual packages of Philadelphia cream cheese \n1 large box dry chocolate pudding\n1 large bag (12oz) Ghirardelli bittersweet chocolate chips \n3/4 cup oil \n4 eggs \n1 c coke \n\nButter inside 5 quart crock pot that has removeable crock. Turn on to low. Mix all ingredients together well. Pour into buttered crock. Put lid on. Put masking tape over top of lid as a reminder not to open it until the time is over. After 8 hours turn off and take removeable crock out and place on kitchen counter for at least 1/2 hour. Remove lid and scoop out molten lava. Top with whipped cream and/or vanilla ice cream. \n\nThis is so good and so rich that it is a perfect dessert for a woman's group, a small party, or bringing to a function.",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "human",
"value": " I am not participating here as I live alone and crock pot cooking would not work, however, I do have a small one that would hold 1 chicken breast, but never use it.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Chicken Cacciatore in a crock pot is pretty yummy - \nof course I can't locate my recipe....\n\n(the best part of crock pot cooking is that you can fudge on\nexact measurements, generally)\n\nbasically: chicken (breasts are easiest, but bone-in pieces are fine too)\n 1 large onion, sliced\n minced garlic to your hear's desire\n bay leaf\n wine\n tomato paste\n fresh cut-up tomatoes\n a bit of sugar to cut acidity\n\nserve over angel hair pasta.",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: help with menu costing",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hello every one im in culinary school right now and need some help with menu costing ,,,,portions sizes and costing can any one help",
"loss": false,
"prefix": "judy:"
},
{
"from": "gpt",
"value": " Judy if you go to this site which is made up of chefs and culinary school personnel the will help you find any answers to this question.\nwww.cheftalkcafe.com/forums/",
"loss": true,
"prefix": "CLIFF:"
},
{
"from": "human",
"value": " Hi, Judy, I had some books when I was catering that were an immense help. Do you have access through your college bookstore for any of these? I'm sorry I can't remember the names of them, but they were specifically for the purpose of costing and portioning.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Sounds like someone has been skipping classes .....",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Insult or praise?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So I was home yesterday with kids and for breakfast I made pancakes for them. After words my 8-year old told me that they were as good as the ones their grandma (my mother makes). Hm, should I consider it an insult or praise? They were really good. Have not made them that good in a while. The ingredients really play a huge roll in the taste (well, what’s new).",
"loss": false,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I would take that as praise!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Anytime you are not sure, go with praise I am a glass is half full kind of guy.\n\nHappy Chanukah Charlie! I wish you and your family all the best.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Praise Charlie D - you have mastered a great recipe that your kid loves! Congratulations!",
"loss": true,
"prefix": "kansasgirl:"
},
{
"from": "human",
"value": " Grandmas are famous for making all manner of things delicious. \"Tis only to your credit that your kid put you on the same level, man.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Yes, indeed, grandmas are the best cooks. I can still taste the things my grandma used to make, and she’s been gone for 20 years, wow, that’s a scary thought. Too bad. She was an amazing cook.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " I loved my Grandma's cooking, my son loves my Mom's. =) It's just the way things work.\n\nI'd definitely say it was a compliment!\n\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "gpt",
"value": " Let's put it this way, if somebody told me that I cooked as good as either of my grandmothers ------ I would die a happy camper.",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " it's a praise !!!\ntrust me on this",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " To most 8 year olds, \"Grandparents\" are near \"God-Like\" figures...and they have few \"comparators\" and definitely not a strong grip of the language, or how their innocent commentscould ever possibly conceived as \"mean\"...\n\n\"Grandparents\", after all, are the only ones that can regularly (in their world) give parents \"sass-back\", and not be punished)...\n\nI'd take this as a compliment of the highest level and try to jot down that recipe, as best I could recreate it!\n\nWill be picking up the \"waffle\" thread on this board for our family, and hoping to get any sort of kudos, anything \"near\" like your daughter gave...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " Be proud, Charlie...kids are the most honest critics of food. You did well, sir!!!!!!!!!!",
"loss": true,
"prefix": "Erik:"
},
{
"from": "gpt",
"value": " charlie... that's what you call having \"bragging rights\" lol",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " My maternal grandmother was a horrible cook, so in my house, that would be an insult. :roll:",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " Reminds me of a funny story! My Mom was trying to get my son to give some details about his kindergarten teacher. She asked him \"Is your teacher young or old?\". \n\nMy son looked at her, furrowed his brow and bit and said \"She's old. But she doesn't have as many crinkles as you.\"\n\nhaha 15 years later and we still tease her about her \"crinkles\".\n\n=P\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " Neither of my grandmas could cook worth a darn. My mom was a great cook (she''s gotten away from the more fun stuff she did when she was younger, but is still a great \"comfort food\" cook). But no matter what you think, when in doubt always take a comment as a compliment if there is any way possible to do it. You'll always feel happier that way, and when it is someone who is \"damning with faint praise\", you often will simply stymie them with their own inability to create trouble and hard feelings.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Panic Attack...Almost",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Last night I thought I had lost my notebook with all my handwritten secret recipes! I was in such a panic, myself and DH were looking all over the apartment for it. I tried to stay calm and methodically look everywhere. He was in a panic too, cuz he knows that if I can't find my notes, he's not getting anymore of the dishes that were listed in there. \n\nSo this led me to think, should I be keeping these recipes and secrets somewhere else? What happens if this were ever to happen again? And I permanently loose the book?\n\nHow do you keep track of family recipes? Would love some ideas...thx!",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Obviously you have a computer, so how about on disk? I keep many of mine that way - they are easy to email someone, print out, modify, and cut & paste. I also have them all organized in different categories and headings in the computer so they are easy to find. I have had no major losses to date!",
"loss": true,
"prefix": "kansasgirl:"
},
{
"from": "human",
"value": " I keep mine on the computer, but with my favorite ones I print out and put in a huge 3 ring notebook with dividers. It's hard to lose this 4\" notebook. It always stays on top of the frige.",
"loss": true,
"prefix": "abjcooking:"
},
{
"from": "gpt",
"value": " I keep mine in a number of places. I have them on my computer. I also have them in my palm pilot. Some of you may remember that I lost all the info on my palm pilot not too long ago though. Some recipes I only had there (had not taken the time to transfer them to the computer) so those are lost forever. I also have a three ring binder that has most of my tried and true favorites. Last but, not least I have them on a CD backup. Finally I do not have any recipes that I keep secret. I get a lot of job in sharing a recipe that someone liked enough to ask for, so if it is one that I have shared, I can alway ask the friend I gave it to for a copy.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I think I will backup my info on computer and disk. I tend to like to refer to my hand written copy. This usually jogs my memory of what was told to me, or experiences I had in past attempts to make something.\n\nOk, so I guess I only have one \"secret\" recipe that I guard. It's my mom's recipe for bao dough. I've often thought I could patent it and make millions...heheh or ten bucks.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " htc said:\n\t\t\t\n\t\t\n\n\n\t\t\tOk, so I guess I only have one \"secret\" recipe that I guard.\n\t\t\n\n\n\nCommit that one to memory",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " htc, you should jot that \"secret recipe\" down and put it in, like the Family Bible....it would be terrible to lose such a piece of family history...\n\nTake it from me, when \"Auntie\" passed on in the early '70's, there was no one that had the reicpe or learning for her unreplaceable scones...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dog ate Turkey all day.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I know I'm going to have trouble all week now. Anyone ever give their dog (or cat) table food only to have the pet refuse THEIR FOOD later. My dog will look me straight into the eye after I put down HER food and REFUSE FOR THE WHOLE DAY AND MAYBE THE NEXT any dog food I give her after I give her some table food. Its like she's telling me \"This is not for me, who do you think I am, give me what you gave me yesterday!!!\"\n\nI also read somewhere that TURKEY SKIN is poisionous for the dog? I did'nt give any, anyone ever hear or read that?",
"loss": false,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " never heard about turkey skin being bad for them. i always give my dog and cats tablefood but they never gave me any problems about eating their own food. i guess mine just love to eat lol. though i do have a problem with my cats being very finnicly about their food. i can never switch brands otherwise they won't eat.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Don't give in - she'll eat when she gets hungry enough! When we do give table scraps, we mix 'em in with the regular dog food, so they get some of each.\n\nAnd if turkey skin is poison for animals, I've got 4 critter ghosties cavorting around the house!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " They've been snacking on turkey, stuffing and giblets for 2 days now. Gets mixed in to their regular food.\n\nThey have eaten skin for years.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Deb, I saw the turkey vs dog post somewhere on here and wondered about it...mine didn't get any this year, but they have had bits in the past with no problem and our family dog when I was a kid - she NEVER hardly got dog food - she ate what the rest of us ate and lived to be a fairly old dog....so who knows, what we lived well on in the past is now considered poison!!\n\nDoes anyone else remember big meals at Grandma's house and everything left on the stove top from lunch for stragglers and supper? Were we lucky then or are we a bunch of weaklings now?????",
"loss": true,
"prefix": "JRsTXDeb:"
},
{
"from": "gpt",
"value": " i say we're weaklings. well okay i'm not but the \nmajority of the people are lol.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " She was bringing me the ball all day. When she brings me the ball and I throw and she brings it back to me without any struggle, I give her a treat. Today when I gave her the treat, she drops it from her mouth onto the floor and lies down looking at it. SHE LOVES THE TREAT but SHE WANTS MORE TURKEY, NOT TREAT. Every time I'm in the kitchen cooking or dishing up something, I feel these little feet punching me in back of my calves. Mercy!!!!!!!!!!!!!!!!!!!",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " I never give Bridget turkey skin because that is where most of the seasonings are concentrated. However, she has dibs on the giblets and also has her share of the turkey proper. On a daily basis, she has Pedigree canned dog food in the mornings and then whatever meat (except ham) we are having for dinner.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " Two words to describe your dog. Spoiled Rotten.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " There is hope for the future!!! She finally ate her dog food tonight, THE WHOLE THING.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "human",
"value": " I'd like to chime in here...\n\nAs far as turkey skin being bad for a dog, I can't see that to be true. Maybe after the seasoning has taken effect but the skin in and of itself is not bad for a dog.\n\nMoist canned food, however, is not the greatest food to be giving any pet. Most canned food containes an enormous amount of sodium and nitrates. Plus, the preservatives in most canned food aren't good for pets either. It may be good for the coat but terrible for the teeth and blood.\n\nI breed Labs and I only feed my dog and cats dry food and table scraps once in a while (the cats LOVE tomatoes ) Dogs adn cats are carnivores (sp) so meat, typically chicken, beef, and fish, are excellent sources of many nutrients. The only reason I feel an animal should eat canned food is if they already have dental problems whereas they can not chew kibble style food or if they are getting on in years and it is time for their \"last meal\".\n\nI'm not trying to point fingers. If people want to feed their pets wet food than go for it. I am no veterinarian. My choice of food is Ukanuba dry. The animals always clean their plates (bowls).",
"loss": true,
"prefix": "Home chef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: how long to reheat items in oven tomorrow?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " beginner here\n\nI've made two casseroles and the recipes say I can reheat the dishes in the oven tomorrow but they dont say what temp and how long.\n\ndoes anyone know what the standard time is?",
"loss": false,
"prefix": "jcais:"
},
{
"from": "gpt",
"value": " nevermind your nonhelp i just found it.\n\nWhen You Reheat Food\nHeat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 °F.\nFoods that have been cooked ahead and cooled should be reheated to at least 165 °F.\nReheat leftovers thoroughly to at least 165 °F. Reheat sauces, soups, and gravies to a boil.\nOn Stove Top-Place food in pan and heat thoroughly. The food should reach at least 165 °F on a food thermometer when done.\nIn Oven-Place food in oven set no lower than 325 °F. Use a food thermometer to check the internal temperature of the food.\nIn Microwave-Stir, cover, and rotate fully cooked food for even heating. Allow standing time. Heat food until it reaches at least 165 °F throughout.",
"loss": true,
"prefix": "jcais:"
},
{
"from": "human",
"value": " I generally reheat with the conventional oven set at 350 degrees for approximately 30 minutes, depending on the item, thickness, size, and what temperature it's starting at. \n\nIf it's cold and/or fairly thick, I should think a minimum of 45 minutes.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " Bring the food that you're reheating to room temp by letting it sit out for an hour or so before you reheat it. You also want to be careful about placing ice-cold casserole dishes in the hot oven - I've had a disaster or two with this! (Course they were old, cheapie dishes and in my much younger days!)",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " marmalady said:\n\t\t\t\n\t\t\n\n\n\t\t\tBring the food that you're reheating to room temp by letting it sit out for an hour or so before you reheat it. You also want to be careful about placing ice-cold casserole dishes in the hot oven - I've had a disaster or two with this! (Course they were old, cheapie dishes and in my much younger days!)\n\t\t\n\n\n\nGood advice, marmalady. Glassware eventually cracks under the stress of the oven. That's why I tend to use stainless steel and aluminum pans these days. \n\nI heard glass sometimes doesn't just crack, they explode.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " I always reheat leftovers in the microwave. Just put foods in a \"safe\" plate/bowl, cover and nuke. Nothing dries out this way and it's also faster. I, too, take items out of fridge a while before planning to reheat to help bring the temp. down. I don't worry about the heated temp. too much, just taste test for heat, especially the center area, and stir if needed and nuke again if still not hot enough. I think reheating in the oven dries the foods out too much, and also takes much longer. When my husband worked and most often got home late for dinner after the kids and I ate, I always had to reheat his food in the oven. Finally, we got a microwave and that was just like heaven, as his food stayed fresh tasting, heated quickly, and as a great bonus for me, I could have all the dinner dishes done with just his plate fixed for reheating and loading in the dishwasher after he was done. Can't imaging what I would do without the microwave now.",
"loss": true,
"prefix": "cats:"
}
] |
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