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{
"from": "system",
"value": "This is a cooking forum thread titled: Are all canned food ready to eat without any cooking?",
"loss": false,
"prefix": null
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"from": "human",
"value": " Regardless of the taste, are all canned food cooked before it is put into the can and ready to serve immediately after opening? Is there any exception? Is it better to cook them first? Will it remove or reduce chemical preservatives left if washed or cooked?",
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"prefix": "kenny1999:"
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"from": "gpt",
"value": " Most are cooked in the can during the canning process. They can be eaten when opened but usually taste better heated. Washing or cooking won't make much if any difference to the product additives. \n\nAs a counter point, chipped dried beef is sold in jars with no liquid. Just a vacuum seal. its food safety is achieved through the high salt and dryness but it might also be packed under nitrogen so that might be a difference too. I will soak and rinse that product before consuming to reduce the salt and prehydrate it a bit. Usually for creamed chipped beef on toast.",
"loss": true,
"prefix": "thymeless:"
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"from": "human",
"value": " thymeless said:\n\n\n\n\t\t\tUsually for creamed chipped beef on toast.\n\t\t\n\n\n\n\nYUM!",
"loss": true,
"prefix": "jennyema:"
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"from": "gpt",
"value": " I usually drain my canned foods. Like green beans, corn, or legumes. There is some salt in the liquids. I don't usually wash or rinse them. \nThey can be eaten cooked, warmed, or cold right out of the can. Like with legumes and green beans, if I'm making a 3 bean salad, I wouldn't cook them. \nWe keep some canned goods in our emergency stash in the truck, in case we get stranded. (which has happened twice in the past 5 years)\n\nCanned fruit I would get in water or low sugar, and wouldn't necessarily drain it depending on the recipe. When I can pineapple or grapes in water, I drink the water because it is sweet from the fruit. \n\nExceptions where you must cook canned food? I can't think of any but maybe someone can.\n\nThymeless- Like you said, I'd also recommend soaking the salt off of or out of chipped beef too! I've also been known to rinse sauerkraut if it is too salty.",
"loss": true,
"prefix": "blissful:"
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"from": "human",
"value": " Most are, but many would not taste good cold (example: canned soup). Still, in a pinch (like a situation without electricity), you would survive eating them.",
"loss": true,
"prefix": "emilymh2018:"
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"from": "gpt",
"value": " In most cases, the food is already cooked before being canned (the manufacturer will put notice outside the can if the food needs to be cooked). I usually rinse them or just reheat before using them.",
"loss": true,
"prefix": "cloudela:"
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"from": "human",
"value": " Safe to eat, yes, but many things are not really things to eat from the cans/jars, but are ingredients to be used in cooking. Think about all those Asian ingredients in jars that you wouldn't want to eat as is, but you add them to dishes, when cooking them.",
"loss": true,
"prefix": "pepperhead212:"
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"from": "gpt",
"value": " I buy canned seafood quite a bit -- it's a good cheap high protein snack out of the can (some are, anyway).",
"loss": true,
"prefix": "emilymh2018:"
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{
"from": "human",
"value": " I grew up on Spaghettios right out of the can.",
"loss": true,
"prefix": "larry_stewart:"
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{
"from": "gpt",
"value": " any kind of \"food\" in a can has to be \"sterile\" or its shelf life is zilch.\nrecall the standard patter \"if the can is swollen or dented . . . \"\n\nso....how does stuff get to be 'sterile?'\n\nthe \"food\" - vegetable, mineral, animal . . . may have some pre-processing, but it is put in the can, the lid is put on and sealed, then the cans are \"cooked\" in a large oven/autoclave/steamy hot thing. manufacturers expend a lot of time, money, effort - to 'validate' every single can in the (typically a pallet load) reaches the required 'sterilization' temperature.\nand . . . in some cases longer times - stuff like baked beans, soups, RTE stews/entries/pasta - and actually \"cooked in the can\"\n\npersonally I haven't seen a 'swollen' can since the late 1950's - so I'm thinking with all that new fangled technology, they got it figgered out.\n\nbottom line, if it's in a (commercially) sealed metal can, it's safe to eat with or with re-heating.\n'commercially' because once upon a time people did actually \"can\" food using metal cans (as opposed to the more common glass jars....)",
"loss": true,
"prefix": "dcSaute:"
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"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tI grew up on Spaghettios right out of the can.\n\t\t\n\n\nI was just visiting the idea of finding some 0's, and they are called annelini or something similar, to make mr bliss some comfort food from his childhood. Memories!\n\nDcSaute, I liked your synopsis of canning. I worked for a company that made commercial cans for Del Monte and Campbells and saw some of the testing of palettes of canned food. \nA few home canners still use the metal cans. Mostly LDS members. The glass jars show they aren't food safe by the lids coming unsealed. The bacteria throw off fermentation gases/toxic poisons and then there is no vacuum on the lid and it pops off. It's a good idea to store glass jars of home canned goods with the rings off, the lids on.",
"loss": true,
"prefix": "blissful:"
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"from": "gpt",
"value": " Hmm, it's been a very long time since I saw a bulgy can, but I did have one about a month ago. If I remember correctly, it was a can of Mandarin oranges. I found it way in the back of a storage area. It had a best before date of some time in 2012, I believe. I just chucked that in the garbage.",
"loss": true,
"prefix": "taxlady:"
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"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tI grew up on Spaghettios right out of the can.\n\t\t\n\n\nWe take them camping. Nice meal in the tent while it's pouring rain!",
"loss": true,
"prefix": "cookiecrafter:"
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{
"from": "gpt",
"value": " everyting is cooked",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Fully Cooked.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Well, come to think of it... why am I surprised about that chicken?",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "human",
"value": " I've bought canned chunks of chicken for our hurricane box. We have a generator and a buffet burner plus the induction burners so we can cook some even when power is off for an extended time. I use the canned chicken in a stove top casserole type dish.\n\nEven the chunk chicken is not that great to look at.",
"loss": true,
"prefix": "medtran49:"
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{
"from": "gpt",
"value": " Cooks in Louisiana use a can of whole chicken for making ala king.",
"loss": true,
"prefix": "cookiecrafter:"
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{
"from": "human",
"value": " Yes, canned food is cooked before it is put into the can, and it is ready to serve immediately after opening. This is because the canning process involves heating the food to high temperatures to kill bacteria and other microorganisms that could cause spoilage. This high-temperature cooking also helps to preserve the food for long periods of time. \n\n\nBest Regards,\nsuhalsutar\nSoyabean Rate Today",
"loss": true,
"prefix": "suhalsutar:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help Needed for Baked Cauliflower",
"loss": false,
"prefix": null
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"from": "human",
"value": " Hi! I've been missing for a while but i know this is where to come for cooking advice. \n\nI want to make baked breaded cauliflower florets. Some recipes say to coat with oil then into the bread crumbs and some say to coat in beaten egg then into the crumbs. Which will work the best, the oil or the beaten egg?\n\nThanks!",
"loss": false,
"prefix": "CarolPa:"
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"from": "gpt",
"value": " I would choose the egg. \nand I would also be sure to dry the crumbed florets on a rack in the fridge for at least 20 minutes before cooking. I've never done them in the oven, but I would also gently/lightly spray them with oil to bake.\n\nps, Welcome back!",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " I would parboil* the cauliflower, drain, pat dry, and bread using the traditional 3 step breading method of seasoned flour, egg wash, crumb mixture.\n\nA resting period to set the coating is a great idea and so is misting them with a cooking spray. You could also add a bit of oil to the crumb mixture. \n\n*Using frozen cauliflower prepared in the microwave would probably be my choice.",
"loss": true,
"prefix": "Aunt Bea:"
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"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI would choose the egg.\nand I would also be sure to dry the crumbed florets on a rack in the fridge for at least 20 minutes before cooking. I've never done them in the oven, but I would also gently/lightly spray them with oil to bake.\n\nps, Welcome back!\n\t\t\n\n\nYes, welcome back.\n\nI agree that egg would probably work better. i doubt that oil would work very well at all. I also agree about letting them dry first. I find that lots of breaded stuff hangs onto its breading better if it is given a chance to dry a bit.",
"loss": true,
"prefix": "taxlady:"
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"from": "human",
"value": " I use Picksweet breaded cauliflower for the airfryer. It's lightly breaded and the seasonings are spot-on. Maybe it's just me but I don't think a heavy breading for crisp will work.",
"loss": true,
"prefix": "cookiecrafter:"
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"from": "gpt",
"value": " I have made the below recipe many times and it comes out great. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tParmigiano-Crusted Cauliflower with Agliata\n\t\t\t\t\t\n\nGet Parmigiano-Crusted Cauliflower with Agliata Recipe from Food Network\n\n\n\n\n\t\t\t\t\twww.foodnetwork.com",
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"prefix": "medtran49:"
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"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tI have made the below recipe many times and it comes out great.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tParmigiano-Crusted Cauliflower with Agliata\n\t\t\t\t\t\n\nGet Parmigiano-Crusted Cauliflower with Agliata Recipe from Food Network\n\n\n\n\n\t\t\t\t\twww.foodnetwork.com\n\t\t\t\t\n\n\n\n\n\n\nThat recipe sounds delicious. I know I don't want to deep fry anything, so until someone says this works in the oven or an air fryer, I'll just have to stay curious about it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tI would parboil* the cauliflower, drain, pat dry, and bread using the traditional 3 step breading method of seasoned flour, egg wash, crumb mixture.\n\nA resting period to set the coating is a great idea and so is misting them with a cooking spray. You could also add a bit of oil to the crumb mixture.\n\n*Using frozen cauliflower prepared in the microwave would probably be my choice.\n\t\t\n\n\nI used the egg and breadcrumbs combined with parmesan cheese. Turned out good but I think I could have added more seasoning to the crumb mixture. It was just lightly breaded.\n\nIn the past I have used frozen in the microwave but hubby had it baked somewhere and wanted me to try it. The recipe I used said 400 degrees for 25 minutes. They didn't brown so I went 5 more minutes. For the second pan I increased the temp to 425 and 25 minutes. That worked better. \n\nThanks,for the replies. I knew DC would come thru!!",
"loss": true,
"prefix": "CarolPa:"
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"from": "human",
"value": " CarolPa said:\n\n\n\n\t\t\tI used the egg and breadcrumbs combined with parmesan cheese. Turned out good but I think I could have added more seasoning to the crumb mixture. It was just lightly breaded.\n\nIn the past I have used frozen in the microwave but hubby had it baked somewhere and wanted me to try it. The recipe I used said 400 degrees for 25 minutes. They didn't brown so I went 5 more minutes. For the second pan I increased the temp to 425 and 25 minutes. That worked better.\n\nThanks,for the replies. I knew DC would come thru!!\n\t\t\n\n\nHow cooked/soft does the cauliflower get?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tThat recipe sounds delicious. I know I don't want to deep fry anything, so until someone says this works in the oven or an air fryer, I'll just have to stay curious about it.\n\t\t\n\n\nI fry them in a saucepan as we don't have a deep fryer anymore. I usually make half the recipe since it's just the 2 of us. It doesn't use much oil in the saucepan and we don't have it often. I love the agliata sauce.\n\nI make this as part of a small plates meal so the rest of the meal is healthier, like marinated mushrooms and/or roasted red bell peppers and onions, caprese salad, grilled asparagus wrapped with prosciutto, melon and prosciuto, etc. I usually make 3 dishes.",
"loss": true,
"prefix": "medtran49:"
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"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tHow cooked/soft does the cauliflower get?\n\t\t\n\n\nIt was firm but not hard, but not soft to the point of mushy. The breading on the pan I baked for 30 minutes was too crispy for my liking. Other than needing seasoning, the second pan had better texture. As someone mentioned, you could par boil the cauliflower to softened it a bit.",
"loss": true,
"prefix": "CarolPa:"
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"from": "gpt",
"value": " Here's some recipes, gluten free is an option, oil free is an option. https://at-my-table.com/crispy-cauliflower-wings-recipe-2-ways/\n\nI usually use fresh cauliflower and make a batter of ww flour/brown sauce/garlic and onion powder/smoked paprika/water. (oil free) Mix it to make a pancake like batter, dip the cauliflower in that, then in bread crumbs. Put on a parchment lined tray, bake at 350 for almost an hour. We call them cauliflower wings. Serve with a hot sauce or a mustard sauce, or bbq sauce. It's how we eat cauliflower 9 out of 10 times. It's mr bliss's favorite.",
"loss": true,
"prefix": "blissful:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What to do with mascarpone cheese?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " ive some",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Anything you do with cream cheese you can do with mascarpone. It's great on a bagel! Here is an idea that I came up with when I worked at Amoretti:\nSpumoni Italian Cheesecake",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Also anything you do with ricotta cheese. \nMascarpone can be used in either savoury or sweets. It is milder than cream cheese.\nIt is delicious, I love it and would use it A LOT more - IF it weren't so expensive.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "gpt",
"value": " Tiramusu.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tChocolate Mascarpone Brownies\n\t\t\t\t\t\n\nAmazing, decadent brownie recipe!\n\n\n\n\n\t\t\t\t\twww.recipegirl.com\n\t\t\t\t\n\n\n\n\nThe technique I use is slightly different than the above, not sure if it will make a difference. My brownies come out dense and fudgy. I'll post mine if wanted.\n\nI came up with pistachio mascarpone panna cotta and French toast recipes if anyone wants I'll post.\n\nWe were in a restaurant supply store once and they didn't have any, so I asked. The guy said sure, we just haven't got new delivery stock out yet. Which size do you want, large or small? I said large, figuring it would be like 5 pounds and I needed almost that for some things I was making. Nope, it was 10 pounds! I had to come up with enough different dishes to use it up because it's supposed to be used within a week of opening. We had a cheesy week!",
"loss": true,
"prefix": "medtran49:"
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"from": "human",
"value": " medtran49 said:\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tChocolate Mascarpone Brownies\n\t\t\t\t\t\n\nAmazing, decadent brownie recipe!\n\n\n\n\n\t\t\t\t\twww.recipegirl.com\n\t\t\t\t\n\n\n\n\nthe ingredients of step 2 and step three aren't forgotten to be incorporated?\n\t\t\n",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
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"from": "gpt",
"value": " I dont understand your question. I believe the instructions are clear.",
"loss": true,
"prefix": "medtran49:"
},
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"from": "human",
"value": " i'm not sure i've seen the chocolate mixture mixed with the flour mixture\n\nam i wrong????",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
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"from": "gpt",
"value": " I posted my recipe on here but will have to look for a picture. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMascarpone Brownies\n\t\t\t\t\t\n\n(adapted from Food Network Canada) Brownies 1 cup unsalted butter 3 ounces best-quality semisweet chocolate, finely chopped 1 cup white sugar 1/2 cup cocoa powder (sifted) 1/2 cup mascarpone cheese 3 large eggs, at room-temperature 2 teaspoons pure vanilla extract 1/2 cup all-purpose flour 1/2...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "medtran49:"
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"from": "human",
"value": " i mean..\nin the instructions. not in the photos or video..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
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"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti mean..\nin the instructions. not in the photos or video..\n\t\t\n\n\nI didn't watch video or look at photos, just looked at written recipe.\n\nNo, it says in written instructions to sift into and beat in. Not sure why it's unclear. How much baking experience do you have?\n\nRegardless, just use mine I posted here. The way ingredients are added makes a big difference on outcome and I like my way much better.",
"loss": true,
"prefix": "medtran49:"
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"from": "human",
"value": " Seeing - you are adding Step 3 (mascarpone & eggs) to the chocolate in Step 2 and then you are adding the flour, etc. into all of the above. \n\nis that better?",
"loss": true,
"prefix": "dragnlaw:"
},
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"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tive some\n\t\t\n\n\nthis one:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tChicken with Mustard Mascarpone Marsala Sauce\n\t\t\t\t\t\n\nGet Chicken with Mustard Mascarpone Marsala Sauce Recipe from Food Network\n\n\n\n\n\t\t\t\t\twww.foodnetwork.com\n\t\t\t\t\n\n\n\n\nabsolutely scrumptous",
"loss": true,
"prefix": "dcSaute:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Boiling weiners",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " how long should a person boil whiners to make sure that they are done?",
"loss": false,
"prefix": "georgevan:"
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{
"from": "gpt",
"value": " They're pre-cooked, so just boil them until they're heated through. I would think five minutes would be enough.",
"loss": true,
"prefix": "GotGarlic:"
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{
"from": "human",
"value": " Even better than boiling, you can steam them in beer. That's what I do when we don't grill them.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " hot dogs are fully cooked when you buy them - you can safely eat them cold, right out of the fridge...\n\nso all you're doing is warming them - 10-15 minutes at a gentle simmer is enough.",
"loss": true,
"prefix": "dcSaute:"
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"from": "human",
"value": " You can heat them in a crockpot without added liquid.\n\nA great way to host a group on a budget.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHow to Cook Hot Dogs in Crock Pot\n\t\t\t\t\t\n\nCrock Pot Hot Dogs are so easy and perfect for parties and to feed a crowd. The slow cooker does all of the work and the hot dogs stay warm. It is easy!\n\n\n\n\n\t\t\t\t\twww.eatingonadime.com",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " . . . or you could just nuke them.",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "human",
"value": " This thread reminds me of a sweet memory from when I was about 14-years-old. My younger brother (5 years younger) LOVED weiners/hot dogs.\n\nWe were often babysat by a wonderful lady named Ruby Morgan and my brother, Kevin, loved her to pieces and, at that age, claimed Ruby made the best boiled wieners.\n\nWhat she did was to put the dogs into a saucepan of water and boil the bejeepers out of them until they split.\n\nNow, in his late 60s, he still claims Ruby's wieners were the best!",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " It reminds me of my father boiling inexpensive Pilgrim’s Pride or Choice hotdogs until the water in the saucepan was as red as the hotdog!\n\nI also remember boiled hotdogs being slipped into a thermos bottle and topped with the hot liquid to keep them warm until lunch time.",
"loss": true,
"prefix": "Aunt Bea:"
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{
"from": "human",
"value": " I actually prefer mine grilled. When I can't grill, I broil them in the toaster oven.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I must admit, 90% of mine never see a pot, grill, micro, etc. Just a set of teeth is their first hint of heat.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " If I'm just heating one or two, I'll probably do it in the microwave. If there are more, I might heat them in the toaster oven or on a frying pan. It depends on how many and what else is cooking.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Back in the day, I used to prefer boiling.\nNow, the vegan ones ( most are kinda poor) dont cook the same way, so either pan fry or grill.\nWhen I did boil, just enough to get them hot, 5 - 10 minutes at most. \nOn the grill and pan, just enough to brown/ cook all sides",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Just in case you're worried … no wiener recalls on recent purchases. \n\nNot necessary but you can put them on sticks and boil with sticks up. Afterward pick up stick and dunk in any condiment. I'm Sure you can use the microwave with sticks too.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " If you actually want them to taste good, don't boil them Put them in a skillet with a small bit of butter or oil, and heat them until they get a little color.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Silversage said:\n\n\n\n\t\t\tIf you actually want them to taste good, don't boil them Put them in a skillet with a small bit of butter or oil, and heat them until they get a little color.\n\t\t\n\n\nSometimes I make them in a skillet or air fryer. They taste good with a little char.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tSometimes I make them in a skillet or air fryer. They taste good with a little char.\n\t\t\n\n\nThough I can't remember the last time I got hot dogs, I always did like a little char on mine, too. Often on outside grills, sometimes broiling.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " We never boil. We always fry or grill.\nA friend of mine from NJ told me the Sabrett dogs should always be boiled.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " The street vendors in NYC boil their dogs and store them in hot water in the cart. I prefer mine grilled, but I find airfried acceptable. As a last resort, I will nuke them for exactly 1 minute and 10 seconds, put them in the bun and add the condiments, then 10 more seconds in the microwave to soften up the bun. My condiments of choice are mustard (horsheradish, spicy brown, or screaming yellow), and either sweet pickle relish or Ted's Hot Dog Sauce. No kraut and, for Buddah's sake, no ketchup! Save the ketchup for the fries. When I travelled for work, if I was going through Chicago I would just HAVE to hunt down the Chicago hot dog vendor.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I don't eat a lot of hot dogs so I keep my supply in the freezer. I take an individually wrapped HD bun from the freezer and nuke it until it's soft and warm then I nuke to dog. While the dog is cooking I dress the bun with brown mustard and sauerkraut then add the dog and enjoy. I'd prefer to cook the dog and toast the bun in my grill but there is only so much time I'm willing to invest in lunch.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " One of my favorite ways to serve hot dogs is German/Mexican fusion (wieners and beans). Put the hot dogs in an oven safe corningware or Pyrex dish with a lid, open a can of beans in some kind of sauce, pour some of the sauce into the dish, drop in a few hot dogs, pour in the rest of the beans, cover and heat it in a 350o oven for 30 to 45 minutes, and serve with or without buns and condiments, as desired.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dough theory",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What happens to dough if you add oil?",
"loss": false,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " What kind of dough?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " flour, water, egg, salt, oil. I made some deep fried crackers, my grandma used to make. They came out too soft. I think oil is a culprit.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\n\n\n\t\t\tflour, water, egg, salt, oil. I made some deep fried crackers, my grandma used to make. They came out too soft. I think oil is a culprit.\n\t\t\n\n\nLooks like a great depression recipe. My first guess is going to be water. You said they were soft. Wouldn't you think oil would be lighter than water?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " Oil adds richness and tenderness to dough, so yes, it would make the result softer.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Thank you",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Delicious! I love fat!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Did not work for what I was making.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " \"fats\" make a dough softer - fats include butter, oil, eggs, light/heavy cream, etc.\n\nexamples....\n\"French Bread\" - crispy crunchy, flour+water+yeast+salt - no fats or oils\n\"Brioche\" - lots of egg & cream - soft, not crunchy",
"loss": true,
"prefix": "dcSaute:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tell me about coconut milk",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I never used it but see that it is a popular item in oriental food stores. How do you use it? Can it replace cows milk or a specialty item.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yes, coconut milk can replace cow's milk in many cases. It works in many recipes. It works with breakfast cereal. \n\nIt's also good in many Indian and Thai dishes, where dairy milk or cream might curdle. It's good in desserts. It's very useful for people who are lactose intolerant and for people who keep kosher (no mixing dairy and meat). It is really nice in some tropical cocktails.\n\nI always have several cans of coconut on hand. It is just oo useful to be without.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I also always have some coconut milk on hand to use in some Indian and Thai food. It is an essential ingredient in Thai curries, as well as many of their classic soups. And coconut, in general, is used in much of the cooking of southern India, but especially Keralan foods, and a lot of their dals and rices have coconut milk as one of the liquids used.\n\nSometimes, when I have some leftover, I put the rest in smoothies, other banana and/or pineapple ones.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I use it in Indian, Thai, Indonesian, Malay and Vietnamese cooking. And in Fusion cooking.\nAlso, sometimes when my chili's were hotter than expected, Coconut cream, milk, yoghurt comes to the rescue",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I use it in Indian and Burmese food. I also got a coconut sorbet recipe from Goya which I think has coconut milk in it as well. If you use it in place of regular milk, the recipe will have an underlying coconut taste , so make sure that is what you're looking for.\n\nWhen cooking vegan, coconut milk is the only thing that truly gives the food that creamy feeling. Doesnt replace dairy, but has the fat/ creaminess. Many vegan ice creams use it, but as mentioned above, it gives an underlying coconut flavor, so strawberry ice cream made with coconut milk as its base, tastes like strawberry - coconut ice cream.\n\nI find that one specific brand, sold in 8.5oz drink boxes ( and larger boxes too) works best for me, cause at room temp, its a homogenous fluid, Not separated as a lot oof the other brands are.\n\n\n\n\t\t\thttps://www.amazon.com/dp/B00DUMDNTU?psc=1&ref=ppx_yo2ov_dt_b_product_details",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I haven't heard that in I don't know how long, @Sir_Loin_of_Beef!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I bought a can of coconut milk at least 2 years ago. Is it still good?",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI bought a can of coconut milk at least 2 years ago. Is it still good?\n\t\t\n\n\nI've used old cans at least that old, with no problems, though I do try to use up the stuff in the boxes within the \"use by\" , or \"best by\" date, whatever it is they say.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI bought a can of coconut milk at least 2 years ago. Is it still good?\n\t\t\n\n\nI think so. Before using it, I would give it a good shake and then open it; have a look; and give it a sniff. I have certainly used cans of coconut milk that were older than that, with no problems. I can't remember ever having coconut milk go off in the can, no matter how old they were.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I'm also one of those that would probably still use it after looking & smelling.\nBut: it's your choice. If you are a little worried, then throw and buy new.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Sir LOB - brought a smile to my face this morning. Thanks.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Coconut milk is a good ingredient that you can use in many recipes. It's a great substitute for cow's milk in vegan or lactose-free recipes and adds a unique flavor to dishes.",
"loss": true,
"prefix": "KennTober:"
},
{
"from": "human",
"value": " Coconut milk can be made as shown in this link: https://willamettetransplant.com/how-to-make-homemade-coconut-milk-4-ways/\n\nI keep frozen fresh coconut for when I want a little coconut milk. (we make our plant milks-blend w/water/flavors, strain or not) It's a rare occasion when I use coconut milk, just due to the saturated fat in coconut milk. We're very aware of limiting fats and types of fat in preventing health issues. (heart disease/metabolic syndrome/diabetes) \n\nMany of the vegan, wfpb'ed, and vegetarian's recipes that limit fats or saturated fat have taken to using plainer tasting milk, like oat milk, and adding a few drops of a good quality coconut extract for the coconut flavor. (curries for instance) This works out well as an option.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " So how much difference is there between Coconut Milk and Coconut Cream? \nCan one be substituted for the other? \nSpecifically can one use Coconut Cream in place of Coconut Milk? \nand pretty much the same question with the concentrated ones you can get. I've seen (and gotten) packages of paste and I think powder. But never used either.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSo how much difference is there between Coconut Milk and Coconut Cream?\nCan one be substituted for the other? \nSpecifically can one use Coconut Cream in place of Coconut Milk? \nand pretty much the same question with the concentrated ones you can get. I've seen (and gotten) packages of paste and I think powder. But never used either.\n\t\t\n\n\nThey are basically the same stuff but coconut cream is more concentrated. For some applications I would dilute the coconut cream if I was substituting it for coconut milk. Here's a good explanation of various liquid coconut products:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCreamed coconut, coconut cream, coconut milk - what is the difference and how to make one from the other? - Type 1 Kitchen\n\t\t\t\t\t\n\nWhat is the difference between creamed coconut, coconut cream and coconut milk and how to make one from the other.\n\n\n\n\n\t\t\t\t\twww.type1kitchen.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thanks taxy, will check it out.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " You got \nCoconut milk\nCoconut cream and\nCreamed coconut (last 2 are not the same).\n\nFirst 2 cannot be substituted one on one. You can consider the milk as the more diluted version of the cream\n(If you would make your own, cream would be the first runnings, milk the later ones).\n\nI use creamed coconut if I don't want the liquid. But you could mix it with hot water and use like both coconut cream and milk, depending on concentration.\n\nCreamed coconut is real handy, esp if you don't use coconut a lot. Just cut of a little piece and keep the remainder cool. \nNo need to use all in one go like a can.\nI keep it in the fridge but I don't think that's really necessary",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tYou got\nCoconut milk\nCoconut cream and\nCreamed coconut (last 2 are not the same).\n\nFirst 2 cannot be substituted one on one. You can consider the milk as the more diluted version of the cream\n(If you would make your own, cream would be the first runnings, milk the later ones).\n\nI use creamed coconut if I don't want the liquid. But you could mix it with hot water and use like both coconut cream and milk, depending on concentration.\n\nCreamed coconut is real handy, esp if you don't use coconut a lot. Just cut of a little piece and keep the remainder cool.\nNo need to use all in one go like a can.\nI keep it in the fridge but I don't think that's really necessary\n\t\t\n\n\nThat's the main reason I like to have creamed coconut around all the time. The other reason is that it doesn't have stabilizer added. Why are companies adding guar gum to coconut milk? It doesn't need it. I prefer to have my food without useless additives.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " KennTober said:\n\n\n\n\t\t\tCoconut milk is a good ingredient that you can use in many recipes. It's a great substitute for cow's milk in vegan or lactose-free recipes and adds a unique flavor to dishes.\n\t\t\n\n\nYou can use it in smoothies, curries, soups, and even desserts. It's available in cans or cartons in most grocery stores and health food stores. I also make a sauce out of it and beetroot powder , it's very healthy and full of vitamins. You can even make it at home. Blend coconut flesh with water and strain, and you're good to go!",
"loss": true,
"prefix": "KennTober:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cosori Air Fryer Recall",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Received an email ([email protected]) our AF has been recalled. Here are the effected model numbers. \n\n\n\nProductModel CO158\n(model numbers include CO158-AF and CO158-AF-RXB)Model CP158\n(model numbers include CP158-AF, CP158-AF-R19, CP158-AF-RXW, CP158-RXR, CAF-P581-BUSR, CAF-P581-AUSR, and CAF-P581-RUSR)Model CS158\n(model numbers include CS158-AF, CS158-AF-RXB, CS158-AF-R19, CAF-P581S-BUSR, CAF-P581S-RUSR, and CAF-P581S-AUSR)Model CO137\n(model numbers include CO137-AF)Model CP137\n(model numbers include CP137-AF, CP137-AF-RXB, CP137-AF-RXR, and CP137-AF-RXW)Model CP258\n(model numbers include CP258-AF)",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Have still been thinking of an air fryer once in a while. Andy, what make? not sure if you ever mentioned which one you have.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHave still been thinking of an air fryer once in a while. Andy, what make? not sure if you ever mentioned which one you have.\n\t\t\n\n\nThe name is in the thread title, COSORI.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " LOL - I thought Cosori was the name of the company sending out the recall - meaning it was their line of business, not the manufacturer. My bad! \nThanks Andy.",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you think good hummus is underrated or overrated?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " do you think good hummus is underrated or overrated?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " That's sort of an unanswerable question. If you love hummus, you probably think it's underrated. If you hate hummus you probably think it's overrated. I like it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " In my mind, there is no good or bad hummus. It's just bland, mashed up beans. I don't particularly care about it one way or the other. If it's the only snack on the table, I'll have some, but if there are other offerings, I'll pass it by. \nI'm not a fan of most middle eastern foods. There is just sonething in the flavor profiles that just doesn't tickle my taste bids.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " My answer is \"no\". I don't think it's overrated or underrated.\n\nI like hummus. I really like the hummus recipe from Joy of Cooking. It's pretty standard, but there are black olives added. The olives go into the food processor with the chickpeas. It does make the colour of the hummus a bit greyish (or purplish if you use Kalamata olives), but it adds a really nice, interesting flavour.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Silversage said:\n\n\n\n\t\t\tIn my mind, there is no good or bad hummus. It's just bland, mashed up beans. I don't particularly care about it one way or the other. If it's the only snack on the table, I'll have some, but if there are other offerings, I'll pass it by. \nI'm not a fan of most middle eastern foods. There is just sonething in the flavor profiles that just doesn't tickle my taste bids.\n\t\t\n\n\nAgree with Silversage 100%.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Add some black olives and use more garlic.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tMy answer is \"no\". I don't think it's overrated or underrated.\n\nI like hummus. I really like the hummus recipe from Joy of Cooking. It's pretty standard, but there are black olives added. The olives go into the food processor with the chickpeas. It does make the colour of the hummus a bit greyish (or purplish if you use Kalamata olives), but it adds a really nice, interesting flavour.\n\t\t\n\n\nI've made it with Kalamata olives and really like it that way. Also with roasted red peppers (no olives). Also good.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I’m happy to see the young folks in my family reaching for things like hummus but I’m not a big fan.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I mostly use hummus for sandwiches, for the creaminess, then add the olive relish or sliced tomatoes. It's also good on a 'not meat' hamburger. I use it when I don't have a tofu cream sauce for sandwiches. \nI have a friend that dilutes the hummus and uses it for a salad dressing on lettuce/tomato/etc salad or a potato salad. It works well on both. I think she adds pickle brine, water/vinegar, and spices.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tI mostly use hummus for sandwiches, for the creaminess, then add the olive relish or sliced tomatoes. It's also good on a 'not meat' hamburger. I use it when I don't have a tofu cream sauce for sandwiches.\nI have a friend that dilutes the hummus and uses it for a salad dressing on lettuce/tomato/etc salad or a potato salad. It works well on both. I think she adds pickle brine, water/vinegar, and spices.\n\t\t\n\n\nLeftover hummus is also a nutritious addition to tomato based ‘cream’ soups and pasta sauces.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tLeftover hummus is also a nutritious addition to tomato based ‘cream’ soups and pasta sauces.\n\t\t\n\n\nIt's funny you should say that. I never heard of hummus used for this before until yesterday, when my wife said she saw someone mention it in one of her Vegan forums. Honestly, I made a face when she told me, cause it doesnt sound like something I'd do, and now Im seeing it again. Maybe I should try it.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Depends on the hummus. I've had good ones and too many meh from the factory brands. And even a few losers at restaurants too though most have been worthwhile.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " The best hummus I ever had was from a restaurant in NYC called Hummus Kitchen ( on 9th st up near the theater district). I couldn't believe what I was eating. I've had hummus so many times in my life and made it countless numbers of times, but nothing compared to this. Mine was good, theirs was great. I also loved that they served it toped the a drizzle of Olive oil, and a few mixed olives on top. It became one of our go to places every time we visited the city, but no other time was like that first experience. Im not sure if I just got used to it, or they changed up their recipe. Still good, but not ass outstanding as I remembered.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I'm starting to make my own hummus, so I enjoy what others have added. I tried to add red pepper to one of my recipes, but I think I added too much. It was not great. Frank adds cayenne to his which gives it a nice perk. Not much, just a bit. I really like hummus, but it has to be good meaning no stale ingredients. One of the best wraps I ever had used hummus with cucumbers, peppers, tomato, etc. It was just amazing.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tThe best hummus I ever had was from a restaurant in NYC called Hummus Kitchen ( on 9th st up near the theater district). I couldn't believe what I was eating. I've had hummus so many times in my life and made it countless numbers of times, but nothing compared to this. Mine was good, theirs was great. I also loved that they served it toped the a drizzle of Olive oil, and a few mixed olives on top. It became one of our go to places every time we visited the city, but no other time was like that first experience. Im not sure if I just got used to it, or they changed up their recipe. Still good, but not ass outstanding as I remembered.\n\t\t\n\n\nCooks Illustrated had an article about and recipe for hummus a year or two ago. Apparently the key to the best hummus is to peel the skins off before puréeing it. You boil canned chickpeas with baking soda and it loosens the skins, but it's a huge pain imo to separate the beans from the skins. The hummus was amazingly smooth, though. It's not worth the effort to me, but that's probably what good restaurants do.\n\nThe Middle Eastern store where we get takeout from puts minced peppers with a little pickled pepper juice on their hummus. It's really good.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I think it depends on people's tastes.",
"loss": true,
"prefix": "cloudela:"
},
{
"from": "human",
"value": " I've made various types of hummus, usually with a lot of seasonings in them, rather than the bland, traditional type. I actually made some to snack on for today, with some garlic, a few anchovies, and kalamata olive paste - one of my favorites. I've also made a variety with some roasted, peeled red bell peppers, and some roasted garlic. It's all according to your own personal taste. And here's something I do a lot - I use channa dal, from the Indian market, which is a type of chickpea, that has been split and hulled, making for a very smooth hummus (I've also made bean dips with many other lentils and beans). Even in a Vitamix, canned chickpeas will have some texture, unless cooked more, and skinned, as GG noted that recipe by ATK says to do. I don't go that far with them, but I pressure cook dried ones about 50 minutes, which gives a very soft chickpea, which grinds up smooth in the VM, even without skinning it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I haven't made hummus in a long time. But, I liked using canned chickpeas rather than cooking them, because the canned chickpeas I got had almost no skins left on the chickpeas. You might see one or two skins floating in the liquid and usually none on the chickpeas themselves. I thought that was standard.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Well, Seeing-to-believe, what is your take on humus? You're the only one who hasn't answered your own question.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " The words 'good' and 'hummus' are mutually exclusive!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: So what would you guys do with mushrooms that have a hint of almond smell/taste?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " As some of you may know, from other threads, Ive been growing different varieties of mushrooms. Some are ones Ive had before (Oyster, Shiitake). For others, its a first time experience.\n\nWhen comparing ( other than the shitake), the only differences other than what they look like, are the intensity of mushroom flavor and the consistency. Some are firmer, others more spongy. Some have a more chewy texture while others you can bite threw with minimal resistance.\n\nThis brings me to my latest mushroom, the Almond Agaricus - (Agaricus subrufescens). They have a slight hint of almond, the kind of scent and flavor you would get from almond extract, almond paste ...\n\nIts not a bad flavor, but Im kinda stumped as what to doo with them that would take advantage of their flavor, yet not hijacking the dish or being out of place.\n\nI did include some of them in my marinated mushrooms. In general , it worked out fine, but you know when you ate one cause you get that hint oof almond ( which does clash a little bit with the other flavors).\n\nThe flavor/ scent tis subtle, but recognizable.Its one of those things that you're not sure if you're smelling it or tasing it. Its really cool, I just want to figure out a way to use them. I checked the website where I got them from. They have a recipe section for the mushrooms variety kits they sell. And, for course, there are no recipes for these guys..",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Google \"Almond Agaricus recipes\" without the quotes. A bunch of recipes pop up, some vegan/vegetarian, some not. If nothing else, might give you some ideas.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Cook separately and use as a garnish on other vegies... eg. asparagus. Maybe with an omlete?\n\nMild fish? chicken? over any gravy, not cooked in it, to help preserve the flavour?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " My first thought is some Chinese dish that often has almonds and mushrooms.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I first thought chicken, or the equivalent in the vegetarian/vegan world. Like a chicken marsala. I often serve sautéed green grapes with almonds as a side dish for marsala.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " of course, now that you guys are providing good ideas, I went out there and there are none left. Maybe next time it rains Ill get a second flush. Did pick one wine cap and 2 shiitakes today though.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " A stuffed mushroom w/almonds https://urbanblisslife.com/herb-almond-vegan-stuffed-mushrooms/\nMushroom almond pate: https://www.especiallyvegan.co.uk/vegan-mushroom-almond-pate-amazing-flavours/\n\n\nOr send them to bliss. lol",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Taxlady had a great suggestion--think of dishes that have almonds or other types of nuts in them, and use the mushrooms to either replace or enhance those flavors in the final product. A few suggestions off the top of my heads: \n\nThai Peanut Sauce\nRomesco \nPesto",
"loss": true,
"prefix": "IC 2.0:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pancakes!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When cooking pancakes at home, how do I get that sweetness to them like pancakes you eat in a restaurant? I've heard adding malt powder is supposed to add that faint sweetness, but I've tried it and it doesn't seem to do anything! I can never get my pancakes to taste sweet like they do in a restaurant....besides syrup obviously! Help!!!",
"loss": false,
"prefix": "BakingGirl:"
},
{
"from": "gpt",
"value": " I put some sugar in mine.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "human",
"value": " I don't seem to make great pancakes either. But my waffles are pretty good. I am pretty sure Chief Longwind will be along in a minute to link us/ you to his famous pancake recipe. It's pretty good. which is the scando way of saying down-right terrific. \n\nScando Host= would you like another cup of coffee\nScando Guest = No, thank you. ( holding hand over cup)\n\nSH = I just made a fresh pot\nSG = really, but no, I've had plenty ( waving hand briefly beside cup and picking at a pretend crumb on the table cloth)\n\nSH= Are you sure, there is fresh cream\nSG = ok, maybe. But just a half cup ( hold out cup and hope it's filled to the brim)\n\nSH= How about another slice of my homemade pie\nSG = um, no thank you.... So it goes. \n\nI put a pinch of sugar, ok, a whole Tablespoon of raw sugar in my batter. Allow the batter to rest awhile. It is still not quite right. The flavor is ok, If I get the rise they seem heavy, or if they are thinner and about right density, the flavor is not quite up to snuff. I almost exclusively use buttermilk. One should taste a pancake bite after a pat of butter has been smeared around Before adding syrup. It should taste like a Pancake. Not like fried dough. I have used different cooking oils and fat. Make sure the griddle temp is modestly hot so a drop of water skizzles across the pan. Still Not Perfect. ( Throws hands up to the sky). I don't think it's the recipe. It must be me. ( throws hands up to the sky). So it goes.",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "gpt",
"value": " The best pancake recipe I've ever found is from Fine Cooking magazine. The buttermilk gives it great flavor. The sugar provides just enough sweetness. And these are the fluffiest I've had. The batter is quite thick, so you have to spread it out a little on your griddle, but they really are foolproof. \n\nHere's the link.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Sugar is your answer and let the batter rest for at least 15 minutes before you use it. It will give your levening a chance to work it way through the whole batter, thus higher pancakes. and the sugar needs time to disolve.",
"loss": true,
"prefix": "Addie:"
},
{
"from": "gpt",
"value": " I add powdered milk to my crepes to make then richer and sweeter. Should work for pancakes too.",
"loss": true,
"prefix": "Snip 13:"
},
{
"from": "human",
"value": " The Chief's Famous Pancake Recipe:\n\nIngredients:\nDry:\n1 cup AP flour\n1/2 tsp. salt\n2 tbs. sugar\n2 tsp. double-acting baking powder\n\nWet:\n1 large egg\n3 tbs. cooking oil\n3/4 cup milk\n\nWhisk together the dry ingredients in a bowl. Add the wet ingredients, and whisk to form a batter with small lumps. The lumps will disappear while the pancakes are cooking.\n\nHeat a griddel over medium heat until drips of water sizzle on the surface. Rub with a tbs. of cooking oil. Spoon batter onto the pan (I use three tbs. batter per pancake). Cook until bubbles tart to form, then carefully flip. Cook another minute and a half or so, until the other side is lightly browned. Remove and serve immediately.\n\nThese pancakes are not gooey, but are melt-in-your-mouth tender and fluffy. Very moist, like a great piece of cake. Top withsoft butter, then buckwheat honey, wild honey, maple syrup, or fruit preserves. My Dad used to love to spoon sausage grease over his pancakes. Everyone thought he was nuts using the hot fat instead of butter. They thought it unhealthy as well. Turns out that pork fat has less cholesterol than does butter. He was on to something.\n\nI do that once in a while. I like the flavor of both. I imagine the hot fat drippings from bacon would work also.\n\nAny way you like to top them, they will take care of your pancake cravings.\n\nSeeeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " The Chief's pancakes are 'Da Bomb' Make them! You won't be sorry.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I tried the Chief's pancake recipe one day and have never looked back. I stopped buying pancake mixes at the grocery store and always use his. It is the best pancake I have ever made and comes out the same time after time.",
"loss": true,
"prefix": "jabbur:"
},
{
"from": "gpt",
"value": " LOL - as soon as I saw the title was \"Pancakes\"... I KNEW Chief would have to come by! The only thing I've changed in his recipe is the oil -( I don't use anything but coconut and EVOO these days - - health choice & allergy-related) so I've switched to using melted coconut oil, which has the same outcome (and no, it doesn't taste like coconut). \nThanks for posting your famous recipe, Chief!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Chief, thanks so much for sharing your recipe",
"loss": true,
"prefix": "Kylie1969:"
},
{
"from": "gpt",
"value": " I'm going to have to make them. Sounds great!",
"loss": true,
"prefix": "danbuter:"
},
{
"from": "human",
"value": " Chief's pancake recipe is THE best!",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "gpt",
"value": " C&P'd! Thank you! I've been searching for a great pancake recipe- hopefully this is it!",
"loss": true,
"prefix": "Skittle68:"
},
{
"from": "human",
"value": " ATK's Buttermilk Pancakes\n\nI love ATK's Buttermilk Pancakes. They're light, fluffy, flavorful and have just the right amount of sweet. \n\nI like that it makes extras because these freeze really well. We cheat when reheating them by popping them right into the toaster for quick breakfasts or late night snacks.",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "gpt",
"value": " Is AP flour plain flour guys?\n\nAlso, if you can only get normal baking powder, would you just add 4 teaspoons instead of 4?\n\n\n\nChief Longwind Of The North said:\n\n\n\n\t\t\tThe Chief's Famous Pancake Recipe:\n\nIngredients:\nDry:\n1 cup AP flour\n1/2 tsp. salt\n2 tbs. sugar\n2 tsp. double-acting baking powder\n\nWet:\n1 large egg\n3 tbs. cooking oil\n3/4 cup milk\n\nWhisk together the dry ingredients in a bowl. Add the wet ingredients, and whisk to form a batter with small lumps. The lumps will disappear while the pancakes are cooking.\n\nHeat a griddel over medium heat until drips of water sizzle on the surface. Rub with a tbs. of cooking oil. Spoon batter onto the pan (I use three tbs. batter per pancake). Cook until bubbles tart to form, then carefully flip. Cook another minute and a half or so, until the other side is lightly browned. Remove and serve immediately.\n\nThese pancakes are not gooey, but are melt-in-your-mouth tender and fluffy. Very moist, like a great piece of cake. Top withsoft butter, then buckwheat honey, wild honey, maple syrup, or fruit preserves. My Dad used to love to spoon sausage grease over his pancakes. Everyone thought he was nuts using the hot fat instead of butter. They thought it unhealthy as well. Turns out that pork fat has less cholesterol than does butter. He was on to something.\n\nI do that once in a while. I like the flavor of both. I imagine the hot fat drippings from bacon would work also.\n\nAny way you like to top them, they will take care of your pancake cravings.\n\nSeeeeeeya; Chief Longwind of the North\n\t\t\n",
"loss": true,
"prefix": "Kylie1969:"
},
{
"from": "human",
"value": " AP is All Purpose, plain flour. Read up about baking powders here: Difference Between Double-Acting and Single-Acting Baking Powder",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " PF beat me to the punch, although it's not a race. what does beat me to the punch mean anyway, is it getting to the punch bowl first or like a swing and a miss, no that's baseball and not the same as striking out on a date or ...\n\nanyway, here's another baking powder comparison. \n\nBaking Powder | The Fresh Loaf",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "human",
"value": " Thanks heaps guys",
"loss": true,
"prefix": "Kylie1969:"
},
{
"from": "gpt",
"value": " And if you want a treat get yourself some sourdough starter and make some sourdough pancakes....",
"loss": true,
"prefix": "FrankZ:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is it always a better idea to use aged grounded beef compared to fresh beef?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " curious to know and be sure on that",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " No. Ground beef does not age well. You cannot compare it to aging a whole cut of beef or even steaks. Stick with fresh ground beef to avoid partial decomposition, bacterial growth, etc.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " When you write \"aged ground beef\", do you mean ground from aged beef or do you mean aged after it's ground?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " hi\nthank you\ni mean grounded after it was aged.\n\n\ni've once bought frozen burgers which labeled as aged it was written that they taste better because of that..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " So did they taste better than the regular ones you would have normally bought?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " im not sure\ni dont eat many beef burgers",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " In that case, I would base my personal decision on which ever one was cheaper. As you don't often have them I doubt you would notice the difference in taste. \nHowever if the price is the same, I would choose the aged ones.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " ok\ntnx",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Really dumbass question bout fried rice....",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Dear Anyone.\n\n\nAs the following question will prove, I'm the kinda cook who has to read the instructions on the side of a tin of soup Very Carefully, before heating it in a pan (whaddya mean 'you're supposed to tip it out the tin first?' Really!?!)\n\nWhen you're making fried rice, has the rice first been boiled and left to go cold so it's been cooked by boiling and the frying's re-heating it, or are the fried rice instructions for 'raw' grains tipped straight out of the packet? I want to try a bunch of the lovely looking fried rice recipes I'm finding but I can't see anywhere if the rice has to be cooked-by-boiling first, THEN fried to reheat it, or if you're tipping the raw grains into the frying pan and the frying cooks them. \n\nI ask because I know rice goes fluffy in water by absorbing a lot of the water and I don't see how it can absorb enough moisture through frying to cook, unless it had been boiled, therefore absorbing water, first and allowed to go cold. \n\nYours dumb-assedly,\n\nMasterchef Chris!",
"loss": false,
"prefix": "ulrichburke:"
},
{
"from": "gpt",
"value": " Welcome to DC.\n\n\nUse already cooked and cold rice from the refrigerator.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " ditto msmofet, \n\nsometimes easier to cook the rice (as normal, with water, don't forget to take the rice out of the packet ) the day before.\n\nYou could double the amounts of rice from a meal so as to have extra. \n\nIf you have to cook the day of, spread it on a cookie sheet to cool and dry off a bit so it's not wet and sticky.\n\nagain ditto msmofet, Welcome to DC! ulrichburke!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " It needs to be cooked and cold.\n\nAlways get cooked rice into the fridge as soon as possible, as it is a potential source of food poisoning",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " good point!\n\n\n\njennyema said:\n\n\n\n\t\t\tIt needs to be cooked and cold.\n\nAlways get cooked rice into the fridge as soon as possible, as it is a potential source of food poisoning\n\n\n\n\nwell said.",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Candied ginger...how can I use it?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " As I have mentioned before, I get a produce (and other stuff) basket on a weekly basis. I get to pick what goes in the basket. But, once in a while, something unexpected shows up in the basket that I don't get charged for. This time it was candied ginger.\n\nWhat can I use it for? I don't want to make Xmas pudding or fruit cake. Any other ideas?",
"loss": false,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I have had gingersnaps with finely diced up candied ginger in them that were delicious. Just have to chop it finely, and make sure it isn't overly moist. \n\nI have also added it to a spicy bar cookie, that is basically like a gingersnap, flavorwise, but it would be better in that type of thing, if it is very moist. \n\nI can't really think of any savory dishes that I use it in, but I know I've seen it in some recipes.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Groan.... I would just snack on it \n\nTry your hand at melting chocolate and dipping the ginger in. Just half of it, looks pretty. \n\nand then you just snack on it. \n\nps: it keeps for ever well sealed",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Candied Ginger, Lemon and Poppy Seed Biscotti\n\nhttps://marisasitaliankitchen.com/candied-ginger-lemon-and-poppy-seed-biscotti/\n\nWatermelon Rind Pickles\n\nhttps://altonbrown.com/wprm_print/5563\n\nSlow Cooker Autumn's Best Apple Crisp\n\nhttps://thisoldgal.com/slow-cooker-autumns-best-apple-crisp/",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I have a recipe for gingerbread that includes candied ginger if you're interested.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI have a recipe for gingerbread that includes candied ginger if you're interested.\n\t\t\n\n\n\nYes please Andy",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " We've kept Candied Ginger in the house for many years and eat it regularly as a snack but also to soothe a queasy tummy.\nMy Mother that she even used it in replace of fresh Ginger Root in recipes after soaking it in warm water to remove the sugar and then chopping it up.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tYes please Andy\n\n\n\n\n\nHere you go.\n\nhttps://www.discusscooking.com/forums/f41/gingerbread-109849.html#post1683398",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tHere you go.\n\nhttps://www.discusscooking.com/forums/f41/gingerbread-109849.html#post1683398\n\n\n\n\nMahalo, thanks Andy.\nI did a CMT already!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tI have had gingersnaps with finely diced up candied ginger in them that were delicious. Just have to chop it finely, and make sure it isn't overly moist. \n\nI have also added it to a spicy bar cookie, that is basically like a gingersnap, flavorwise, but it would be better in that type of thing, if it is very moist. \n\n I can't really think of any savory dishes that I use it in, but I know I've seen it in some recipes.\n\t\t\n\n\n\n\nI also made ginger snap kind of cookies using 4 types of ginger that were delicious! It used dry ginger powder, candied ginger, fresh ginger minced, and I can't remember the fourth type! \n\n\n\nI've candied ginger because it is so delicious and if your stomach gets upset, a little piece of candied ginger really settles it amazingly. We'd keep some in a jar on the counter and snack on a piece occasionally.\n\n\nI used it in a turmeric chai tea mix, then put teaspoons of it into cotton tea bags (and paper ones), and that's one of my favorites. All those spices have so many anti-oxidants it is both delicious and good for you. I keep that in my tea cabinet and have it often.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Ooh, lots of good ideas. Thanks folks, keep 'em coming. \n\nWe drink ginger ale for queasy tummy. I betcha eating candied ginger would work better, with less sugar and more ginger.\n\nGood to know that they will last a long time, if kept air tight.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Those suckers stay edible forever if kept sealed up well, taxy. I have a bag in the basement that is forever years old and it is just fine.\n\nWhen my SIL and I were on a Girls' Week ages ago (before they moved here, and have since moved away) I had bought a lemon and ginger scone from a little shop in VT. It was moist and flavorful and I loved it! I baked up a batch of plain, old classic scones but added a bit of lemon zest and finely minced candied ginger to the batch - and they were wonderful! Except that Himself wasn't really fond of them. I haven't made them for ages, but when I do I divide the batter in half, then add ginger to mine and blueberries to Himself's. That way we're both happy enough.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " These are really good: \nORANGE GINGER HONEY CAKES\nhttps://twocupsflour.com/orange-ginger-honey-cakes/",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tThese are really good: \nORANGE GINGER HONEY CAKES\nhttps://twocupsflour.com/orange-ginger-honey-cakes/\n\n\n\n\nHave you ever made them with candied ginger instead of ground ginger?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxy, the recipe uses zest so I can't think why it wouldn't work with finely chopped ginger added as an extra.\nTry it and let us know.",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO help w/bleach with water and hands skin",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i've another question\n\n\nwhat is the ratio for cold water and bleach so that it is ok and so that the hands skin will not get damaged?\n\n\ndo you keep you kitchen sponge inside such solution?\n\n\ni do, and i also cover it loosely so that the bleach will not evaporate (i got the tip in the book \"you, the owners manual\")",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I've read it is 4 parts water to 1 part household bleach (2.6%).\n\nBut I use vinegar for household sponges. Much less caustic or dangerous and extremely effective. \n\nI save the bleach for toilets and laundry.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " The standard for commercial kitchens is a capful of bleach in a gallon of water. It really doesn't take much. It's best to mix it fresh each time you use it.\n\nI use a mixture of one third each distilled white vinegar, lemon juice and water in a spray bottle as a general kitchen cleaner. It works great and smells nice.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " In Guides we also used bleach to disinfect drinking water while camping. It can still be done but blech...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " You guys might have used too much bleach, dragn. When our power was out for more than 3 ½ days, I rinsed our dishes in bleach water (then a quick re-rinse in plain). It was just one tablespoon in a gallon of water and barely smelled at all. Then again, my nose was so cold I probably wasn't noticing smells much...",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti've another question\n\n\nwhat is the ratio for cold water and bleach so that it is ok and so that the hands skin will not get damaged?\n\n\ndo you keep you kitchen sponge inside such solution?\n\n\ni do, and i also cover it loosely so that the bleach will not evaporate (i got the tip in the book \"you, the owners manual\")\n\t\t\n\n\n\n\nBelated Chanukah Sameach.\n\nI do not. But I regularly wash my sponge in dishwasher, when I do dishes.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Sorry CG, the amounts I gave were for cleaning only - not drinking! I should have been more clear. But you should be able to smell it!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I'm not planning on drinking bleach water, dragn! But 4 parts water to 1 part bleach is much stronger than any formula I have seen for any type of cleaning, which is what I was doing to the dishes. Here is the info from the U.S. government's health and safety department:\n\n\nView attachment 50282",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " That's pretty blurry, dragn. In case you can't read it, food prep cleaning is 1 T/1 gallon of water. Bathrooms and changing table areas is 1 T/1 quart of water. Cleaning up from vomit or fecal matter is 2 T/1 quart of water. Even that ratio, at 1/32 bleach to water, is weaker than what you used. I hope your Girl Guides leader wasn't trying to kill you guys off! [emoji54]",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\n\n\n\t\t\tBelated Chanukah Sameach.\n\nI do not. But I regularly wash my sponge in dishwasher, when I do dishes.\n\t\t\n\n\n\n\nthank you so much Charlie",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " ok people\ni think i will also try the white distilled vinegar method too\nthank you",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Back in the late 40's and early 50's that is what we were required to do. By that time chlorine tablets had been developed for drinking water (for the war?). So the actual use of liquid bleach was not required. Wasn't any stronger smell or taste than you get nowadays from city water. \n\nBut back to poor OP's issue, yeah, good choice with the vinegar SEEING!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " just found this\nhttps://lifehacker.com/how-to-properly-clean-your-gross-kitchen-sponge-1797591700",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Did I ruin my chili",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " the recipe asked for paprika and I put in smoked paprika. It tastes unusual but is edible but doesn't taste like chili should",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Your smoked paprika can be any kind of smoked paprika where the paprika may be more bitter, sweeter, spicier. \n\nI've used smoked paprika almost all the time when I tasted the difference between my paprika and smoked paprika. Mine is just better smoke paprika to my taste.\n\n\nIf your chili needs more chili flavor, you can add more chili seasoning, of whatever kind you use. \n\nI don't think you ruined it, but it ultimately comes down to if YOU like it or not.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Folks often make chili with smoked meats. It's only ruined if you don't like it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Ill usually put some smoked paprika in. It is an intense flavor , so I do add it sparingly, but I do like the flavor.",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Marinate Grilled Meat?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have some steaks in the freezer that are two to a pack. One steak is plenty for my wife and I. I thought about grilling one for a steak dinner, and grilling the other one to slice and use for fajitas a couple days later. Is it going to screw up a good steak to marinate it after it's grilled and sliced?",
"loss": false,
"prefix": "LEmerson:"
},
{
"from": "gpt",
"value": " Welcome to DC.\n\n\nI would marinate it raw. I have never marinated cooked meat. Sorry, this isn't very helpful.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Welcome to DC LMerson! \n\nTo the best of my knowledge, don't think I have done that. \n\nBut I have sliced cooked steak/beef or other, to add to a salad. I don't know about the marinating after part but there should be no harm in just using it to dip the meat into for serving or sprinkling on top of the fajitas. \n\nOr, make the marinade, slice your cooked steak and just reheat the meat. (so it doesn't get tough with over heating/cooking.\n\nI'm sure there will be more suggestions coming your way.\nLet us know what you do and how it turns out!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Portion the meat into two servings, one for the grill, and one for the fajitas. Marinate the fajita portion.\n\nIf you want both grilled, and fajita flavors in the fajitas, grill the steak, cot the fajita slices and set aside. Cook to medium rare at most. Make a flavorful au jus with fajita seasonings added. Heat the au jus to simmering. Add the beef slices just long enought to heat the meat, about a minute or so. Cook the onions, peppers, and whatever else you will be puting in your fajitas befre heating the meat in the au jus.\n\nMarinades have acidic ingredients in them that will toughen the meat. The au jus is basically a beef broth brine that will flavor it without making the meat tough.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Marinate both as you planned. Use the steak for the dinner and use the fajita steak within a couple three days.\nBeef marinating or just in the fridge has a few days of shelf life. Besides the longer you marinate, the tastier it will get. Take on the flavors of the marinade.\nI would not introduce any or just a very little citrus in the marinade. This will tend to \"slightly\" cook the meat.\n\nSlice the fajita steak before marinating.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " All great feedback. Thank you!",
"loss": true,
"prefix": "LEmerson:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Indian Street Food",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What are the benefits of acquiring Indian food catering services for a celebration, in your opinion?",
"loss": false,
"prefix": "eggholic:"
},
{
"from": "gpt",
"value": " What happened to the previous thread with this question? I already answered and it seems silly to write the same thing again.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Yes, I answered it also.\n\nI think most Americans are very unfamiliar with traditional Indian street food.\n\nMost Americans will think more of butter chicken, tikka masala, etc.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does uncooked rice on the self spoil over time?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have unopened packages of rice that have been sitting there for years. Always assumed rice was a staple of long shelf life. Am I wrong?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " The rice folks say white rice can last indefinitely. \n\n\n\n\n\n\t\t\t\t\t\tHow To Store Rice\n\t\t\t\t\t\n\nLearn how-to safely store uncooked and cooked rice.\n\n\n\n\n\t\t\t\t\twww.usarice.com",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Rice goes rancid over time",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Yes, Andy, rice is a good armageddon food. It lasts a very long time, if you keep it dry and keep bugs out of it. I store mine in a large Tupperware type container, and have sometimes kept it for years. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " White rice that has been stripped from bran can be kept for a very long time on the shelf in sealed containers. Can't say I cooked, served, or ate myself rice older than 1 year, but then again, I have no idea how old was the rice before packaging either. Theortically it can go up to even 20 years if stripped down from bran, cleaned, dried then vacuum sealed in a low temperature enviroment (0° C / 32° F). \nBrown rice or wild rice on the other hand has a very short shelf life.",
"loss": true,
"prefix": "No help:"
},
{
"from": "gpt",
"value": " Yep, white rice last very very long\nBrown rice can get rancid.\nJust beware of weevils!",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " . . . on the other hand, brown rice is good for about 6 months.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I have some brown basmati that we bought at the beginning of the pandemic, early March 2020. It has a slightly stale smell before it is cooked, but it is fine once I cook it.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Rib eye",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. My butcher was out of rump steak. I like this as it has better flavour for me than a fillet. Can someone tell me where does rib eye rank in these?",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " Steaks from the tenderloin tend to be very tender but don't have a great steak flavor. Ribeyes on the other are one of the best. For flavor of quality steak cuts I rank ribeye first and NY strip second.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Ditto +1",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " My favorite cut. Rare to medium rare is a must. Prime Rib is at the very top of my list!\nHowever. My wife does not like it cooked rare or MR. Its difficult to cook her steak the way she likes it as I'm afraid I am ruining it. But its never to done for her!\nI have people tell me they want their steak \"Done\". WTF is that supposed to mean?\n\nSo the rib eye is the best cut if you must over cook it. (ruin it) It still stays tender. The extra fat and marbling is the key. I see other people when done with their steak leave fat and gristle on their plate.\nWhen I'm finished there is nothing left on my plate.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " You should tell her that a well done stake is a sacrilege and it is just burnt.",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " Smothered in gravy and you can't see the pink.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Rib Eye has a better flavor than Tenderloin. Fat is the key to flavor, Tenderloin is quite lean but very tender. Chuck Steak is very flavorful but a little tough, but less expensive than Rib Eye. Chuck Eye steak is the poor man's Rib Eye and is semi-tender but tasty. \nTo tenderize tough cuts of meat, soak the steak in one of the following liquids:\n\nMarinades: These work the same as tenderizing powders but in a much more gentle fashion while imparting the flavors that make up the marinade. Common marinade ingredients are oil, vinegar, lemon juice, ginger, herbs, and pineapple juice. Marinades are great for tenderizing and seasoning.\n\nTea: Tea contains tannins which are a natural tenderizer. Soak meat in 1-2 cups of cooled black tea for up to 24 hours.\n\nCoffee: The acidity in the coffee helps tenderize the meat and adds flavor. Soak beef in cooled coffee for up to 24 hours.\n\nCola: Like coffee, the acid in cola helps tenderize the meat. It also adds a subtle caramel flavor that is quite nice.\n\nBaking Soda: Baking soda helps break down the meat protein. Just be sure you rinse well to remove all of the baking soda. Bake soda help form a nice crust on steak.\n\nWine: Contain tannins and acid which are both natural meat tenderizers and will impart some flavor to the beef, so be mindful of that. Soak for at least an hour before cooking.",
"loss": true,
"prefix": "Bama-Rick:"
},
{
"from": "gpt",
"value": " YUM! London Broil !!!",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " I'll go with bone in rib eye - with the cap meat being the absolute best taste/tender on the beef . . .\n\nfollowed by flat iron - separated cuts of the main muscle...., sliced on the bias.\ncaution: the label name of \"flat iron\" has many 'local' interpretations - and some not so good.....\n\nDW also prefers her beef with no red - so I sear the whole steak, both sides, finish in the oven - half way thru the finish I slice it half (a big one) slice hers half-thin so it finishes to her liking - for a individual her smaller steak, I slice it half thin about half way thru the oven finish. that way I get my MR and she gets her MW.\n\nthis is the flat iron 'style' I'm fond of:\n[[ as a side bennie, the flat iron has a thin end and a thicker end. with a little practice I can oven finish it so the thin end is MW and the thicker end MR.]]",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " otuatail said:\n\n\n\n\t\t\tYou should tell her that a well done stake is a sacrilege and it is just burnt.\n\t\t\n\n\nI do and I have told her. She grew up in a home where any red or pink was considered under cooked. When my MIL lived with us she was shocked to see my steak and told me I was going to get sick.\nOne time I ordered oysters on the half shell when out with my wife's family. They must have had a field day talking about it.\nMy BIL would loudly proclaim \" burn it\" when asked how his steak should be cooked. It was directed at me. He was a jerk actually. Died and left his wife so many monetary problems when all he ever did was brag about his great jobs and all the money he made.\nIn actuality he had nothing. Spent every dime he made and saved nothing. Now my SIL is almost at poverty level.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " dcSaute said:\n\n\n\n\t\t\tI'll go with bone in rib eye - with the cap meat being the absolute best taste/tender on the beef . . .\n\nfollowed by flat iron - separated cuts of the main muscle...., sliced on the bias.\ncaution: the label name of \"flat iron\" has many 'local' interpretations - and some not so good.....\n\nDW also prefers her beef with no red - so I sear the whole steak, both sides, finish in the oven - half way thru the finish I slice it half (a big one) slice hers half-thin so it finishes to her liking - for a individual her smaller steak, I slice it half thin about half way thru the oven finish. that way I get my MR and she gets her MW.\n\nthis is the flat iron 'style' I'm fond of:\n[[ as a side bennie, the flat iron has a thin end and a thicker end. with a little practice I can oven finish it so the thin end is MW and the thicker end MR.]]\nView attachment 62584\n\n\n\n\nAgree, with your two choices. Ribeye is the absolute best. The cap (spinalis dorsi) is the most flavorful part of the entire cow. \n\nFlat iron (might be labeled as top blade roast/steak, mock tender) is one of my favorite cuts as well, and it gets so overlooked. Very tender steak, and because it comes from the Chuck has so much more flavor than tenderloin. \n\nBeyond that, in no particular order: \n\n3. Porterhouse \n4. Hanger \n5. Chuck-eye",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "gpt",
"value": " Talking about ribeye caps reminded me that I bought some Prime sirloin caps at Costco.\nNever saw them before and for Prime beef they were just a dollar more a pound than the sirloin.\nThey are extremely tender and have excellent taste.\nThe best part is I am seeing them every time I go there. Usually its a one time kinda thing.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " ree2022 said:\n\n\n\nbest cuts of steak.\nFlank. The flank steak is one of the most popular cuts of beef. ...\n New York Strip. The New York strip steak comes from a portion of the short loin. ...\n Skirt. ...\nRib eye. ...\n Prime Rib. ...\n Tenderloin. ...\n Sirloin. ...\n Porterhouse.\n Grab a $750 PayPal Gift Card Now!\n\n\n\n\nFlank popular? It's extremely overpriced due to the fajita craze many years ago. I don't believe I've ever gone to a steakhouse and seen flank on the menu LOL",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "gpt",
"value": " IC 2.0 said:\n\n\n\n\t\t\tFlank popular? It's extremely overpriced due to the fajita craze many years ago. I don't believe I've ever gone to a steakhouse and seen flank on the menu LOL\n\t\t\n\n\nAgree. Fad cuts jump in price to capitalize on popularity. Short ribs, skirt steak, flank steak, pork belly, etc. have become much more expensive since they became popular. You have to come up with lower cost alternatives for your recipes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Bama-Rick said:\n\n\n\n\t\t\tRib Eye has a better flavor than Tenderloin. Fat is the key to flavor, Tenderloin is quite lean but very tender. Chuck Steak is very flavorful but a little tough, but less expensive than Rib Eye. Chuck Eye steak is the poor man's Rib Eye and is semi-tender but tasty. \nTo tenderize tough cuts of meat, soak the steak in one of the following liquids:\n\nMarinades: These work the same as tenderizing powders but in a much more gentle fashion while imparting the flavors that make up the marinade. Common marinade ingredients are oil, vinegar, lemon juice, ginger, herbs, and pineapple juice. Marinades are great for tenderizing and seasoning.\n\nTea: Tea contains tannins which are a natural tenderizer. Soak meat in 1-2 cups of cooled black tea for up to 24 hours.\n\nCoffee: The acidity in the coffee helps tenderize the meat and adds flavor. Soak beef in cooled coffee for up to 24 hours.\n\nCola: Like coffee, the acid in cola helps tenderize the meat. It also adds a subtle caramel flavor that is quite nice.\n\nBaking Soda: Baking soda helps break down the meat protein. Just be sure you rinse well to remove all of the baking soda. Bake soda help form a nice crust on steak.\n\nWine: Contain tannins and acid which are both natural meat tenderizers and will impart some flavor to the beef, so be mindful of that. Soak for at least an hour before cooking.\n\t\t\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMarinating Myths | Cook's Illustrated\n\t\t\t\t\t\n\nOver the years, we've encountered numerous marinade myths. Here are some of them—and why they're untrue.\n\n\n\n\n\t\t\t\t\twww.americastestkitchen.com",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you trust Indian restaurants for cleanliness?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " they have different standards in India",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Most counties in the USA have health inspectors, who visit restaurants and point out things that need to be improved, and if the restaurant fails the inspection, is shut down. \nWe don't have any Indian restaurants around here, but if we did I would trust them to be as clean as the other restaurants. \nIndia may have different standards, but the USA does not.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " Were you planning on eating at restos in India? If it's here in North America, I would mostly trust them as much as other restos until I got to know the individual resto.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I was watching DDD the other day and a Persian restaurant fairly close to us was featured. Thought I would check it out so Googled. It had 4.4 out of 5 stars so I next read the latest reviews, one of which mentioned their failure to pass inspection recently. So, looked them up. They have a pattern of failing bad enough to get closed down repeatedly with always a laundry list of violations, clean up and fix the issues, then rinse and repeat every few months. So, while I guess they would be okay to eat at right after they reopened from a failed inspection, I decided to pass.",
"loss": true,
"prefix": "medtran49:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: My beef short ribs are too greasy. Any way to degrease them before meal tomorrow? Help!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " TL;DR: I cooked beef short ribs and they are really, really greasy. Is there a way to get some of the the grease off them when I reheat them tomorrow, before I serve them?\n\nMore/I'm thinking... Maybe I could reheat them tomorrow in partially cooked rice? The ribs are finished- they have BBQ sauce on them, so I don't want to start scraping or boiling them or something. They look and taste wonderful, but have a lot of fat still on them and 'in' them.\nI know now what I'll do next time. But... any ideas on how to salvage them so I don't give everyone heart disease and stroke right there at the table before we get to desert? More details below.\nThanks in advance.\n\nDetails:\n- I started with 10lbs (precook weight) of short ribs. Some bone-in, some boneless. The method I followed was:\n\nDry brine them with some salt overnight in the fridge.\nBrown them (most of them) in batches.\nWrap them in foil, cook them low and slow in the oven (275F * ~4.5 hrs).\nUnwrap them to finish with BBQ sauce under the broiler.\n...And when I unwrapped them to add sauce and finish under the broiler, they were waaay to greasy. They were nicely cooked, but sitting in a puddle of beef fat. (I know now... That's how they cook). So I drained off what I could and scraped... But ugh. Enough tallow to run a diesel engine.\nAny ideas on how to degrease them in advance of serving them?\nNB- I may x-post this in another forum or two.",
"loss": false,
"prefix": "Mr. Tasty:"
},
{
"from": "gpt",
"value": " I read what you do not want to do and I agree with you. You can line another pan with white sliced bread and lay your ribs on top. When you reheat the ribs tomorrow even more of the grease will drip into the bread.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " Ok! And I happen to have a loaf of bread that I could use for just such an adventure. Maybe I'll toast the bread a little first to get it thirsty. Although, the oven will take care of that. \nThanks again for the advice!",
"loss": true,
"prefix": "Mr. Tasty:"
},
{
"from": "gpt",
"value": " This is normal. That's why you should always cook this type of dish the day before. Just put the whole pot in the fridge overnight. The fat will rise to the top and solidify. you can easily lift off the fat disc and reheat the remainder of the pot.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Silversage said:\n\n\n\n\t\t\tThis is normal. That's why you should always cook this type of dish the day before. Just put the whole pot in the fridge overnight. The fat will rise to the top and solidify. you can easily lift off the fat disc and reheat the remainder of the pot.\n\t\t\n\n\n\n100% the way to go!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " You cannot lift fat off ribs ... maybe scrape it off each.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " If he had braised them that would work, but in this case there would be no braising liquid for the fat to rise on. \n\n@Mr. Tasty Remember beef ribs are one of the fattiest parts of the cow, and that's why they are so delicious. Trim as much as you can, and enjoy the deliciousness.",
"loss": true,
"prefix": "IC 2.0:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cranberries vs. Hubby - Round 1",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Today is the Friday after Thanksgiving and yesterday (T-day 2012) was a whir of tense activity. I spent Thanksgiving morning telling myself, the day would become one of those \"special\" family stories and that down the road, I'd look back on it with a rosy view....\n\nSeveral weeks ago my food processor died. I've been through several in the past few years and just couldn't bring myself to buy another under-powered, under-built collection of plastic parts that take up a huge amount of storage space and deliver unimpressive results. So I did some shopping, some reading up, asked friends and you all about how to proceed and mostly.... I procrastinated. I admit it.\n\nLast Sunday it dawned on me that we were having a pile of folks for Thanksgiving dinner and that as usual, my DH would be making his much loved cranberry relish (in large quantity) and WE HAD NO FOOD PROCESSOR! I made a command decision and ordered a robot coup Magimix with an extra set of fancy blades from the nice lady on the phone at Williams Sonoma.\n\nFinally - a grown up food processor! Yes, it was expensive but hey - they had a sale and I had a coupon and a 25.00 gift certificate and best of all they offered next day Air shipping. The nice lady assured me that it would arrive in ample time, after all overnight means one night and it's only Sunday. They would ship Monday and I could expect my new fancy cranberry chopping tool on Tuesday. Good. I am happy. Poor, but happy.\n\nMy DH was happy as well. He read the specs on the motor size and bowl capacity and agreed that it looked like fine, big, manly motor and surely up to the task of making his famous relish. He congratulated me on finally making a decision and taking the bull by the horns and applauded my thrifty use of a coupon, finding a sale and handing over my gift card to lessen the pain of a spendy investment. He pointed out that good tools are worth a little more and that I would be very happy with the new tool. Then he headed off to the store to buy another 2 lbs of cranberries. \n\nTuesday finally arrives. I listen for the delivery truck but no joy, no truck. I am nervous. DH on the other hand is cool, collected; he has faith in that nice lady from Williams Sonoma and in the brown truck guys. He reviews his recipe, lines up his 1 orange, 2 apples and the cloves, brown sugar and walnuts that go into the relish. Then he calmly sits down and rereads the specs for the processor that hasn't arrived. \"So he'll be ready\" he says.\n\nOver dinner he tells me all about it. Did I know it's made in France? Has an awesome warranty? Used by professionals worldwide... Did I know that the box weighs 26 lbs?\n\nHe is obsessed and I am worried. Thanksgiving is two days away. The fridge is stuffed, the guests are invited, two have called to ask if they could bring an extra friend along for dinner. I told my DH during dinner and he beams. More will be fun, he says - and they will LOVE my relish. After dinner he goes off to the store for one more bag of cranberries. \n\nWednesday morning I call the nice lady from Williams Sonoma and ask about my order. After some checking she assures me that it was shipped out on-time and scheduled for delivery today. She gave me the tracking numbers so I could watch the progress myself. I am calmer.\n\n4:30 PM. I hear the truck. The dogs bark and the bell rings. Before I can get to the door the truck pulls away - they are in a hurry. I open the door and there is a box. Small, light... it's not big enough. Oh no.....\nThe box contains blades! Seriously? Only blades?!\n\nWhen DH gets home I sit him down and let him know that the nice lady from Williams Sonoma was umm... mistaken, deluded, a lying w**** and that we need a new plan. I offer some options:\n\n1. Turn off the lights tomorrow and lock the door - pretend we're not home.\n2. I can try to borrow a processor\n3. I can go buy a really cheap one.\n4. I can dice a lot of berries and he can help.\n5. We could use that weird shredding thing that came with our KitchenAid mixer and see if that works.\n\nI show him the parts and he is hesitant but says - no worries, I can cope.... \"I got it\"\n Hmm... \n\nEarly Thursday morning I stumble in to the coffee pot and am surprised to see my DH with a giant bowl of washed berries and a box grater. I'm barely awake but the coffee is good and still hot and I'll just sit in the rocker with my coffee for a few minutes and try to figure out why my DH is grating berries one by one by one... I'm not really awake.\n\n\"Where are the band-aides\" \"Where are the band-aides\" \"DO WE HAVE ANY band-aides\" \n\nOH.... he's talking to ME! \n\nDH has added part of his finger to the cranberry mash. I get him fixed up, dump the meat laced berries and get out the mixer and that funky shredding attachment.\n\nMan-ish Power tool paradigms:\nBigger is better.Faster is better.Manuals and directions are a waste of time.DH is flustered. He's been bested by a box grater and we have guests coming to bask in the awesomeness of his fine relish. He must not disappoint them. There is no time for reading the manual about how to use the weird shredder attachment. After all there's a giant bowl of berries and once grated they have to soak in their juices for 4 hours prior to service - time is slipping past.....\n\nHe puts on the attachment, cinches down the thumb screw (grunting as he gives it an extra turn), pours berries in the hopper on the top, flips the mixer on to HIGH and then reaches for something to catch the ground berries, letting go of the lid on the hopper.\n\nBerries spring from the top and gush (already mashed) from the bottom in an instant. They hit the ceiling AND the floor, whole ones up high, mashed below and some even shoot straight out of the KitchenAide towards the wall. Never underestimate the power of a KitchenAid on high and never, ever turn your back on it. Red juice everywhere! Berries bouncing across the floor, slippery, sticky mash underfoot, cranberry EVERYWHERE! Like a scene from I Love Lucy.\n\nSigh.... I bet that nice lady from Williams Sonoma has a clean kitchen today.\n\nBroom, mop, towels and 30 minutes later he tries again. This time, slowly, cautiously; chastened by the power and dangerous possibilities of the mixer, he successfully makes relish.\n\nA few hours later company arrives, dinner is delicious and of course the relish is fabulous. His friends ask about the amazing relish - how did you learn, how do you do it? He smiles and gives careful directions to make relish with a mixer and shredder attachment and even mentions that you should always start the mixer slowly after-all the best things in life are worth waiting for. \n\nI'm still waiting for my new food processor......",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Great story, Janet. Sorry it didn't work out for you. You and DH had the smarts to come up with an alternative. \n\nSo,... do we get the recipe or what?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tSo,... do we get the recipe or what?\n\t\t\n\n\n\nThere isn't exactly a recipe but this is the ingredient list\n\nFresh cranberries - 1 lb\n1 fresh, lovely crisp apple (with skin)\nSome fresh orange rind, finely shredded and some of the juice\nDark brown sugar\nwalnuts\nground cinnamon\na little ground clove\nGrind up the fruit, berries and walnuts and add sugar and seasonings to taste. Chill for several hours before eating.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Oh my gosh, great story! You should send it in to a cooking magazine for next November.",
"loss": true,
"prefix": "chopper:"
},
{
"from": "human",
"value": " chopper said:\n\n\n\n\t\t\tOh my gosh, great story! You should send it in to a cooking magazine for next November.\n\t\t\n\n\n\nI agree. You should also send a copy to the \"nice lady\" at Williams Sonoma.",
"loss": true,
"prefix": "Zhizara:"
},
{
"from": "gpt",
"value": " Zhizara said:\n\t\t\t\n\t\t\n\n\n\t\t\tI agree. You should also send a copy to the \"nice lady\" at Williams Sonoma.\n\t\t\n\n\n\nLOL!!!",
"loss": true,
"prefix": "chopper:"
},
{
"from": "human",
"value": " Something funky is going on in the land of shipping...\n\nI ordered a hard drive for a project, I received 2 cordless phones instead...\n\nI had the time set aside for this project, so this was a kink in that plan. Upside, Newegg.com gave me a $25 gift card for my trouble, so the item will be a very good deal in the end.\n\nI loved the story, and your husband's positive attitude!",
"loss": true,
"prefix": "bakechef:"
},
{
"from": "gpt",
"value": " Great story, Janet! Shrek wanted to know why I spit coffee at him.",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "human",
"value": " I am sorry about your woes but dang ... that was the funniest story .. I had tears from laughing so hard. Hubby wanted to know why I was crying, dogs are leaning on me as if to comfort me and I am just locked up with laughter .. thanks for a great story \n\nI hope your machine shows up and is more than you expected.",
"loss": true,
"prefix": "MrsLMB:"
},
{
"from": "gpt",
"value": " A funny read indeed",
"loss": true,
"prefix": "Kylie1969:"
},
{
"from": "human",
"value": " Great story- Have you gotten it yet? - I would be calling that nice lady everyday and explain to her what over night meant. Get a refund on the shipping.\nI agree must submit to a magazine etc. Taste of home has alot of these kind of stories. Send it in to the show The Chew.",
"loss": true,
"prefix": "letscook:"
},
{
"from": "gpt",
"value": " I'm that guy that appreciates a funny story or yarn. 99 time out of a hundred, you'll get me to crack sideways smile, and a chuckle. I don't laugh easily, and never at crude, or shock humor. Janet, you made me laugh out loud. I so love laughing out loud. It cleanses me, and reminds me that in spite of all that's wrong with the world, good people can make it right.\n\nThat story was awe inspiring, and fun to read. Thanks.\n\nChief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " That was hilarious Thanks for sharing.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Well, one thing was right. You will have a story in years to come to retell over and over. And you have PF spitting at Shrek.",
"loss": true,
"prefix": "Addie:"
},
{
"from": "human",
"value": " Hilarious, Janet! So glad it worked out for you both!",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "gpt",
"value": " An update... The food processor has arrived (finally) and I can't wait to try it out",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " Janet H said:\n\n\n\n\t\t\tAn update... The food processor has arrived (finally) and I can't wait to try it out \n\n\n\n \nHappy cooking Janet. Tell hubby he can't use it until he reads the manual front to back. Then when you have a question, you can make him feel good and ask his advice. \n\nP.S. Don't forget to thank the nice lady at WS.",
"loss": true,
"prefix": "Addie:"
},
{
"from": "gpt",
"value": " After making cranberry relish in the blender a few times, with the top flying off and the kitchen getting all red, I started grinding it with a hand blender. Cheap and does the job without too much mess.",
"loss": true,
"prefix": "MostlyWater:"
},
{
"from": "human",
"value": " Great story! I agree, you should send it in.",
"loss": true,
"prefix": "Sprout:"
},
{
"from": "gpt",
"value": " An update... we are a few days away from Thanksgiving 2013 and yesterday DH came home with 4 giant costco sized bags of cranberries. \n\nAs noted in earlier posts, I ordered a new food processor last year that arrived too late to use for Thanksgiving prep. It's been here for a year and while I've used it heavily, my DH has not. It turns out this has been bothering him and so he got extra berries so he can practice in advance of the big day. After all, Thanksgiving is all about the cranberry relish!\n\nI'll keep you posted on his progress....",
"loss": true,
"prefix": "Janet H:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What spices would you put in chicken noodle soup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am weak on spices even though I have many bottles of them most of which I never use. I feel guilty for spending all that money on them because they are expensive. So what spices would you put in chicken noodle soup.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " When I don't know what herbs to put with chicken, I think of that song about Scarborough Fair. \"parsley, sage, rosemary, and thyme\" Those all work well with chicken. It's a nice combo.\n\nI think the classic spice for chicken soup would be turmeric, but in many dishes, including chicken soup, it's mostly for colour.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I regularly use the following hers, and spices in my chicken soup. First, are you making the soup with fresh, whole chicken, chicken white meat, or a ready cooked rotisserie chicken from the grocers? I like to use whole chickens, or Cornish game hens for my soup.\n\nHerbs & spices:\nThyme\nfresh parsley\nRubbed Sage\nGround Thyme\ngranulated garlic powder\ngranulated onion powder\nGround ginger\nGround turmeric\nWhite pepper\nBlack pepper\nMSG\nSmoked paprika\nSalt\n\nNot all of these are required. All of them pair well with the chicken. If using whole chicken, cut the chicken into breasts, back, wings thighs, and drumsticks. Remove the meat from the bones, Roast the bones in a 400' F. oven for 20 minutes to add flavor. Place roasted bones into soup pot, covered with water, Bring to a boil. Cover, and reduce heat to simmer. Cover, and cook for 30 minutes.\n\nRemove skins from the meat, and place into a dry, heavy frying pan over medium heat. Fry until crispy. Add skins to the soup pot. Dice the chicken meat, and gently fry until the just start to brown. Season with a sprinkling of salt, and pepper. Remove to a bowl.\n\nWhen the bones & skins have simmered for 30 minutes, remove them from the broth. The skins can be placed unto a blender with a cup of broth, and blended until smooth, for extra flavor.\n\nAdd herbs, spices, sliced celery, diced carrot, and sliced onion to the broth, along with the noodles. Cook for ten minutes. Add the chicken meat. Simmer for 5 minutes more. Serve with crusty bread & soft butter.\n\nHope this helps.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tI regularly use the following hers, and spices in my chicken soup. First, are you making the soup with fresh, whole chicken, chicken white meat, or a ready cooked rotisserie chicken from the grocers? I like to use whole chickens, or Cornish game hens for my soup.\n\nHerbs & spices:\nThyme\nfresh parsley\nRubbed Sage\nGround Thyme\ngranulated garlic powder\ngranulated onion powder\nGround ginger\nGround turmeric\nWhite pepper\nBlack pepper\nMSG\nSmoked paprika\nSalt\n\nNot all of these are required. All of them pair well with the chicken. If using whole chicken, cut the chicken into breasts, back, wings thighs, and drumsticks. Remove the meat from the bones, Roast the bones in a 400' F. oven for 20 minutes to add flavor. Place roasted bones into soup pot, covered with water, Bring to a boil. Cover, and reduce heat to simmer. Cover, and cook for 30 minutes.\n\nRemove skins from the meat, and place into a dry, heavy frying pan over medium heat. Fry until crispy. Add skins to the soup pot. Dice the chicken meat, and gently fry until the just start to brown. Season with a sprinkling of salt, and pepper. Remove to a bowl.\n\nWhen the bones & skins have simmered for 30 minutes, remove them from the broth. The skins can be placed unto a blender with a cup of broth, and blended until smooth, for extra flavor.\n\nAdd herbs, spices, sliced celery, diced carrot, and sliced onion to the broth, along with the noodles. Cook for ten minutes. Add the chicken meat. Simmer for 5 minutes more. Serve with crusty bread & soft butter.\n\nHope this helps.\n\nSeeeeya; Chief Longwind of the North\n\t\t\n\n\n\nWould you tell us how much of each spice you would use",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " For 4 cups of soup, I would use the following: \n1 tsp. Garlic powder\n1 tsp. Onion powder\n1/2 tsp. Rubbed Sage\n1/ tsp. Thyme\n1/8 tsp. Ground ginger\n1/2 tsp. Summer Savory\n1 tbs. White pepper\n1 tbs. Black pepper\n1 tbs. Salt\n2 tbs. Smoked paprika\n2 stalks celery, sliced\n1/4 cup minced fresh parsley\n1/4 tsp. Turmeric\n1 tsp. MSG\n\nThat should get you into the ballpark. Adjust the salt to your taste. Remember, start light with herbs and spices. You can always add more if need be. But once it's added to the soup, you can't remove it.\n\nSome people like to add a bit of anchovy, fish sauce, or Worcestershire sauce to increase the umami flavor.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " For chicken soup, I add sprigs of fresh thyme when I sweat the veg (onions, carrots, celery). Minced Italian parsley or dill at the end. \nWhen I make the stock, I might add some sliced ginger but not always. I don't want to overwhelm the flavour of a chicken soup.",
"loss": true,
"prefix": "summer57:"
},
{
"from": "human",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tFor 4 cups of soup, I would use the following: \n1 tsp. Garlic powder\n1 tsp. Onion powder\n1/2 tsp. Rubbed Sage\n1/ tsp. Thyme\n1/8 tsp. Ground ginger\n1/2 tsp. Summer Savory\n1 tbs. White pepper\n1 tbs. Black pepper\n1 tbs. Salt\n2 tbs. Smoked paprika\n2 stalks celery, sliced\n1/4 cup minced fresh parsley\n1/4 tsp. Turmeric\n1 tsp. MSG\n\nThat should get you into the ballpark. Adjust the salt to your taste. Remember, start light with herbs and spices. You can always add more if need be. But once it's added to the soup, you can't remove it.\n\nSome people like to add a bit of anchovy, fish sauce, or Worcestershire sauce to increase the umami flavor.\n\nSeeeeya; Chief Longwind of the North\n\t\t\n\n\n\nThanks for the info but only 4 cups? You mean you only used 4 cups broth? That seems like a lot of spices for only 4 cups.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I believe you are correct. I should have stated to start with 4 cups of broth. Add 2 more cups once the herbs, and spices have simmered for about ten minutes. You will need another 2 to 3 cups to replace the broth ansorbed by the noodles, or rice. \n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Not sure about American chicken noodle soup, but Jewish chicken noodle soup requires only few thing: Dill and Parsley, which are not spices anyway, and just a dash of black pepper. That is all good chicken soup needs.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " While I like to use various seasonings on chicken when it is an entree, chicken soup is one of the plainest foods I make. Whether I use homemade or boxed broth/stock, all I add is crushed garlic, peppercorns (both contained in an old teaball dedicated for savory cooking), salt, and sprigs of parsley. Only two veggies go in, both sliced about ¼ inch: a generous dose of carrots and about half as much celery.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " If you want to use up lots of spices in a chicken soup, try something like Mulligatawny soup, a British/Indian type of curried chicken soup. \n\nHere's a recipe I've used: https://www.seriouseats.com/mulligatawny-soup-recipe\nOther chicken soups that use spices include Tom Yum, laksa, other Asian-style soups that might not be what you're looking for.\nTo me, a chicken soup with herbs like thyme or dill, carrots, onions, and celery, is perfectly good.",
"loss": true,
"prefix": "summer57:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tWhen I don't know what herbs to put with chicken, I think of that song about Scarborough Fair. \"parsley, sage, rosemary, and thyme\" Those all work well with chicken. It's a nice combo.\n\nI think the classic spice for chicken soup would be turmeric, but in many dishes, including chicken soup, it's mostly for colour.\n\t\t\n\n\n\nAs I understood things turmeric was mainly to add color",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " The only spices I use in chicken soup are salt and pepper.\nMy stock consists of chicken carcass from a rotisserie chicken (skin, bones, wings, and any other leftover meat), water or stock/broth, carrots, celery, onion, parsley stems, and green leek tops. Which are simmered for 2 hours then strained out. Leaving only the liquid.\n\n The soup itself has the above stock/broth just simmered, diced rotisserie chicken breast, carrots, celery (hearts, leaves, and tender light green stalks), onion, chopped parsley leaves, and the white and light green leek bottom. Taste, adjust salt and pepper to your liking. Serve over rice or noodles. Top with fresh grated hard Italian cheese if desired. My mom would sometimes add extras like diced tomato, peas or tiny mild meatballs (no Italian herbs just grated cheese, egg, salt, ground pepper and bread crumbs added to ground beef).",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Salt pepper and a small pinch of thyme. Thyme can overpower so go easy. Easy!",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " fresh dill. fresh parsley. both preferably in a soup sock.\n\nsome add a little ginger and garlic.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " The herbs & spices I listed all will work in chicken soup. If you like it, you can make a great chicken egg drop soup with just salt, pepper, and beaten egg drizzled into the hot broth (not boiling), and topped with chopped green onion. You can make a hot and sour soup using fresh ginger, soy sauce, garlic, onion, and dried peppers.\n\nThe point of this is that chicken soup can be made in so many ways, with or without carrots, with or without tomatoes, etc. You can add curry flavors, or Chinese 5 spice, bok choy, egg noodles, vermachelli, any shape pasta you want. You can make it with spaetzle, oe noodle type dumplings, biscuit type dumplings. Put raviolies in it, or won tons. You can play with it and create your own recipe. There is not just one way to make chicken soup. It's limited only by what you are willing to try. I've even seen chicken soup made from leftover BBQ chicken, with BBQ sauce. So go ahead; experiment. You might fiscover that you created something extraordinary.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " I made some chicken noodle soup and it was a total disaster. I think it might have been the 15 or so peppercorns. But I threw a whole bunch of spices and herbs in thinking it would turn out. Lesson? Just go by what recipe says no more no less.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Less IS more, george. You can easily add more seasonings. Taking them out? Not so easy.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " Sorry to hear that. Once you have some experience, you can riff on recipes.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I try to used all fresh, but have use dried in a pinch.\nI use onion, garlic, basil ,parsley salt and pepper",
"loss": true,
"prefix": "letscook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Rescue my goose please..",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I came home from work to find my flatmate trying to defrost a 6 kilo goose under running hot water. This had been going on for 20/30 minutes. I've since put the bird in the fridge and await some advice... is it ruined or salvageable? Any help would be most appreciated.",
"loss": false,
"prefix": "Rustier:"
},
{
"from": "gpt",
"value": " ?\n\nRuined or not, I would thaw the poor goose and cook it as planned.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\t?\n\nRuined or not, I would thaw the poor goose and cook it as planned.\n\t\t\n\n\nOf course it would be such a waste but will it be 'safe' to eat (albeit a little impaired). And thankyou for responding.",
"loss": true,
"prefix": "Rustier:"
},
{
"from": "gpt",
"value": " That was a very short time and it probably didn't thaw much, so it's safe. Definitely a good idea to thaw it completely and cook it soon.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Many thanks.",
"loss": true,
"prefix": "Rustier:"
},
{
"from": "gpt",
"value": " You're welcome. And welcome to Discuss Cooking ☺",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Soy Sauce Choices",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've been using the same 2 brands of soy sauce for years and think it's time to up my game (and it's about time to restock. Currently I use Yamasa or San-J Tamari and last year I had a small bottle of Amber River Soy Sauce that was wonderful but now gone.\n\nAnyone have recommendations?",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " What cuisines do you prefer to cook? No one soy sauce will serve all cuisines. They can be adequate to experimentation and general enjoyment, but choosing one that reflects the cuisine will improve the food as well.\n\nYour original choices are more Japanese oriented.\n\nIf you want to cook more Chinese, Pearl River Bridge is a popular selection. You'd also need some dark soy imho, and Pearl River Bridge Mushroom Dark Soy is good. A lot of people prefer the more Western quality control of sauces from Taiwan. So Amoy, Kimlan and that sort of thing. I use a lot of Ve Wong XO line of light soy, also from Taiwan. Light meaning color, not salt or calories. The XO happens to be less salt anyway, but you can add some salt if you feel it's lacking.\n\nHawaii is well served with Aloha Shoyu\n\nPhilippines, Silver Swan I think is popular?\n\nIf you want more Southeast Asian, the Chinese brands work for their influenced cuisine, but you'll need a sweet soy too. ABC is more Thai I think but works out OK.\n\nKorea I have no opinion for but I know they have a few specific types too.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " I'm a typical US cook who fakes her way through Asian dishes and also a vegetarian. I make a number of stir-fried things that are Sichuan in nature and also regularly make dipping sauces for dumplings, sushi, etc. Udon (soups) is also on this list and I've recently started fiddling with making my own noodles.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " I only use Healthy Boy brand. And Rhei Maid Korean soy sauce.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I you have an HMart near you go check it out. So many soy sauces your head will spin.",
"loss": true,
"prefix": "corkyvike:"
},
{
"from": "gpt",
"value": " @thymeless I didn't know Silver Swan was popular in the Philippines. Our grocery store has it in large bottles at half the price of other soy sauces. I can't complain about it at all. We use it for all our soy sauce needs.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " thymeless said:\n\n\n\n\t\t\tWhat cuisines do you prefer to cook? No one soy sauce will serve all cuisines. They can be adequate to experimentation and general enjoyment, but choosing one that reflects the cuisine will improve the food as well.\n\nYour original choices are more Japanese oriented.\n\nIf you want to cook more Chinese, Pearl River Bridge is a popular selection. You'd also need some dark soy imho, and Pearl River Bridge Mushroom Dark Soy is good. A lot of people prefer the more Western quality control of sauces from Taiwan. So Amoy, Kimlan and that sort of thing. I use a lot of Ve Wong XO line of light soy, also from Taiwan. Light meaning color, not salt or calories. The XO happens to be less salt anyway, but you can add some salt if you feel it's lacking.\n\nHawaii is well served with Aloha Shoyu\n\nPhilippines, Silver Swan I think is popular?\n\nIf you want more Southeast Asian, the Chinese brands work for their influenced cuisine, but you'll need a sweet soy too. ABC is more Thai I think but works out OK.\n\nKorea I have no opinion for but I know they have a few specific types too.\n\t\t\n\n\nI use Aloha Low Sodium Shoyu for everything.\nI even carry small/single serve packets in my purse that I bought the last time we were back home.\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHomepage - Aloha Shoyu\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\talohashoyu.com\n\t\t\t\t\n\n\n\nThen I bought a case! \nWe found a great Asian Bistro here in Cowboyville, but we do not care for their Soy Sauce on the tables. I'm prepared! \n\n\n\nBut recently I finally found Dark Soy to use along with for some dishes.\nIt's Lee Kum Kee brand.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " Silver swan uses the sped up hydrolysis process compared to the slower brewed fermentation method. That's part of why it's cheaper.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "human",
"value": " thymeless said:\n\n\n\n\t\t\tSilver swan uses the sped up hydrolysis process compared to the slower brewed fermentation method. That's part of why it's cheaper.\n\t\t\n\n\n The sped up process is a big difference in gochujang, too. The best brands use the slow natural fermentation process.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " You might not always be able to tell by the ingredient list, which process was used, but often you can.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " IMO, for most recipes (not necessarily cuisine specific recipes), Yamasa or Kikkoman are my go-to brands because those are the flavors that I grew up with and the brands that I've mostly seen used in professional kitchens, both in Hawaii and in California. I think either of those brands have the more \"universal\" flavor that most people associate with soy sauce whether it be for dipping, as a sauce ingredient, etc. \n\nHere's a pretty good article that talks about the differences: \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tA Guide to Different Types of Soy Sauce - Uwajimaya\n\t\t\t\t\t\n\nLearn about the history as well as the variety of soy sauces popular in Asian and other cuisines from Uwajimaya.\n\n\n\n\n\t\t\t\t\twww.uwajimaya.com",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "gpt",
"value": " I guess that what I'm used to is also a reason for my choice. I always have tamari in the house. Once in a blue moon, I'll have something else as well. One of the things I like about tamari, is that you can get gluten free tamari. I don't worry about that most of the time, but it's nice to be able to use it when a guest with coeliac or a gluten intolerance will be eating the meal.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I prefer the Amoy and Kimlan soy sauces, for light (thin), dark, and low sodium. The mushroom soy I got was Pearl River Bridge, though there might be others I haven't tried yet. The Thick Soy, used in southern Thailand, is Healthy Boy, which actually has molasses in it, thus a totally different flavor, and the thickness.\n\nAs with fish sauce, I only buy naturally fermented soy sauce - many of the cheaper fish sauces and soy sauces have \"hydrolyzed vegetable protein\" in the ingredients, which I call them fake fish and soy sauces.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I like the Pearl River Bridge brand as well.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I like Indonesian food, which uses a lot of sweet soy (kecap manis), ABC, A, Conimex etc. Generally, ABC comes wel out of most tests, but I prefer \"A\" (ABC is just a bit too sweet for me).\nAs for the salty soy, I'm quite gregarious, Pearl, Rivonia (local), kikkoman and whatever is availablr",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " I have Kikoman in the fridge. Does that count........lol",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n@thymeless I didn't know Silver Swan was popular in the Philippines. Our grocery store has it in large bottles at half the price of other soy sauces. I can't complain about it at all. We use it for all our soy sauce needs.\n\t\t\n\n\nMy daughter requested some for Christmas for cooking various Adobo dishes. There's a reddit thread that came up while I was looking for info about it that mentioned the lack of brewing. Silver Swan uses soybean extract for its process. I'm not familiar with how that's generated and used for making soy sauce. Can be hard to find specifics. \n\nBased on a video I saw from a Las Vegas station, i suspect Aloha takes the shortcut path too. I once saw a report from China where they were doing some blind taste tests. Many of the everyday people liked the high strength impact of hydrolyzed soy sauce in a quick taste test. Quite often though, humans like a strong taste in these sorts of \"experiements\" where we would prefer something different if used for a meal over a longer period. \n\nIt. I remember seeing an article on Korean soy where there was talk of blended hydrolized and fermented soy sauces. This isn't what I read above, but covers even more ground.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tKnow your Korean Soy Sauce - A Buying Guide\n\t\t\t\t\t\n\nSoy Sauce Guide. Understanding different kinds of Korean soy sauce and how to buy good, healthy soy sauce.\n\n\n\n\n\t\t\t\t\tkimchimari.com",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " @thymeless thank you for the added information. Silver Swan is strongly flavored and we do dilute it both for the flavor and to have less sodium. It's still very useful and I haven't found a substitute for the things we use it in and on. \nI use it in a stir-fry sauce that I keep on hand in the fridge, and we spray a diluted soy sauce on our air-popped popcorn. \nMy first choice would be a home brewed soy sauce but I haven't tried to make it and it's a long time commitment to try.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " I use Kikkoman and Pearl River Bridge as well. My go-to source for Asian-based ingredients has been the \"Woks of Life\" website. They have an incredible ingredient glossary that goes into detail on various types and brands of things such as soy sauces. I never knew there were so many varieties.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " The soy sauces that use the hydrolization process are estrogenic. That is not necessarily a bad thing, but it can be a risk factor for people with specific conditions. My doctor told me that due to the type of migraines that I get, that I was at higher risk of getting a stroke in my eyeball, if I ate estrogenic foods. Full, proper fermentation of soy apparently makes it no longer estrogenic. I did a lot of internet \"research\" on this topic.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can onion still be served after putting away for three months?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I happen to find a bag of onions that was put away and I forgot, for three months now, it looks okay but has become a bit soft on touch, is it still okay to serve? Of course it hasn't been peeled",
"loss": false,
"prefix": "kenny1999:"
},
{
"from": "gpt",
"value": " Only way to know is to cut one open. If it has gone soft all the way through then toss them away.\n\nSometimes you might find the centers still good. Other times the outer layers and inner most parts are soft but the inbetween part is still usable. \n\nBut I would not serve them raw, only cooked. \n\nIf they've started to sprout, put them in a pot of earth on your window sill and they will probably grow. Or at least a couple of them.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " If the interior of the onion is still white, they're ok. If parts are turning brown, not ok.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " What Andy and dragn said.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I usually get a 10lb bag of onions which lasts me about 2 months +/-.\nSome may get a little soft as time goes on ( and who knows how ling they have been sitting in the market.).\n\nMost common things I'll notice is soft, slight discoloration (usually darker) and maybe. align sliminess to it.\n\nIf its just the outermost layer, I just remove it, rinse it, and use it .\n\nIf its affecting a few layers, I usually just chuck it.\n\nIf it smells bad or like its rotting, or any evidence of flies, out it goes no matter how many of few layers are affected.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I just recently (last week) salvaged onions from our garden from harvest last year. We grew 600 bulbs of onions and some were starting to sprout. So first I cleaned and chopped the greens coming off of them, bagged and frozen. Then I peeled and cleaned keeping only the white firm onion parts, mr bliss diced them in the slapper chopper. We ended up with 4 flattened gallon bags to freeze. I have 2 2-gallon buckets of onions left fresh in the basement. So most of them were used and the rest will take us until our next patch of onions is ready to harvest.",
"loss": true,
"prefix": "blissful:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is your favorite quickie breakfast?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't like the idea of going through a cooking process after waking up.. So i have decided to try a bagel with cream cheese and strawberry jam on top. Whats your favorite?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I don't really eat breakfast anymore, but whole grain toast with cheese was a go to. When I was younger, and when I wanted variety, I would put an egg in a bowl, add some orange juice, beat it a bit and then add some milk and beat it until frothy. A friend named it \"Tarzan breakfast\" and the name stuck. It was pretty tasty and easy. Milk powder can be substituted for the liquid milk. That makes it a bit thicker. It's really quite nice tasting, sort of like an Orange Julep without the added sugar.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I have a variety of breakfasts I cycle through based on what sounds good to me each morning. The quickest breakfast would be a muffin. We keep a variety of muffins in the freezer (corn, cranberry nut, blueberry, banana, lemon poppyseed, chocolate chip). It's fairly easy to grab a muffin, nuke it and eat.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " During the week, ours is mostly some sort of whole-grain cereal with milk, followed with juice of some sort. Weekends it's a little different.\n\nAt our age, we eat less and less at every meal.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Orange juice, dry cereal with fruit, sometimes toast, and Ovaltine.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Yogurt",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " During the week:\n\n- Whole-grain cereal with oat milk.\n- Toast\n\n- Smoothie\n\n\n\nWeekends:\n- Breakfast Burrito (Egg, Salsa, Cheese)\n\n- English Muffins with Bacon, sometimes Bacon and Egg\n\n- Danishes",
"loss": true,
"prefix": "Romero:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI have a variety of breakfasts I cycle through based on what sounds good to me each morning. The quickest breakfast would be a muffin. We keep a variety of muffins in the freezer (corn, cranberry nut, blueberry, banana, lemon poppyseed, chocolate chip). It's fairly easy to grab a muffin, nuke it and eat.\n\t\t\n\n\nI really like this idea of keeping a variety of muffins in the freezer.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " The quickest breakfast I have is leftovers lol. I need a lot of protein, so I usually have eggs and toast. Sometimes I make herbed cream cheese and put it on a toasted English muffin.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " We have breakfast out, 2 or 3 times a week. Anything from griddle items to egg plates.\n\nAt home, we start our day with cereal and fruit.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " Coffee and a cigarette.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI don't really eat breakfast anymore, but whole grain toast with cheese was a go to. When I was younger, and when I wanted variety, I would put an egg in a bowl, add some orange juice, beat it a bit and then add some milk and beat it until frothy. A friend named it \"Tarzan breakfast\" and the name stuck. It was pretty tasty and easy. Milk powder can be substituted for the liquid milk. That makes it a bit thicker. It's really quite nice tasting, sort of like an Orange Julep without the added sugar.\n\t\t\n\n\n\nDid you cook it or swallow that egg raw",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " Katie H said:\n\n\n\n\t\t\tDuring the week, ours is mostly some sort of whole-grain cereal with milk, followed with juice of some sort. Weekends it's a little different.\n\nAt our age, we eat less and less at every meal.\n\t\t\n\n\n\nAt what age do you start eating less and less",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tDid you cook it or swallow that egg raw\n\t\t\n\n\n\nI did not cook that breakfast, so the egg was still raw. It was not like trying to swallow a raw egg. The egg was beaten frothy with the other ingredients.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tAt what age do you start eating less and less\n\t\t\n\n\n\nAt what age do you have to start giving food back?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Lately I've been having a 3 bowl breakfast and spice shot, but, in a hurry, I'd grab an orange, an apple, and 4 oatmeal fruit flax cinnamon cookies that we keep in the fridge at all times.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " If in a rush... just coffee. \n\n3 Choices for my breakfasts are, in no particular order:\n\nShreddies c milk\n\nBagel 'n Cream Cheese (with or without jam)\n\nEggs in a plethora of different ways - lately seem to have gone from poached to scrambled/shirred/fluffy omelette - or whatever you'd like to call it.\n\nSometimes I will make a batch of waffles to keep in the freezer so when I remember them...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I used to love:\n\nbig shredded wheat biscuits with milk, and a touch of sugar. \nRaisin bran, \nLife Cereal, \nCream of wheat with fruit jam, or preserves, \nToaster waffles toasted in a pan with butter, and served with real maple syrup, or honey, \nGrape nuts cereal, \ngranola cereals, \nmuesli cereals, \npoached egg on toasted, buttered English Muffin, with sausage links\nbasted dippy eggs, \nleft over pancakes, heated in a pan with butter served with fruit jam,, grapefruit half with sugar sprinkled on top\nMany more items\nFrench toast\n\n\nThese are all quick, and filling. As you can see, I have a wide variety of foods that I used to enjoy. All of the cereals are better with added freeze dried berries, fresh blueberries, or slices of banana.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Hard-boiled eggs aren't very exciting but they are easy and nutritious.\n\nA ham and cheese sandwich on whole wheat with a glass of V-8.\n\nCereal with almond milk.\n\nA piece of fruit and a slice of toast with a schmear of peanut butter and a glass of almond milk.\n\nA slice of cold pizza!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " DIY mcmuffin . . .",
"loss": true,
"prefix": "dcSaute:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Recipe for 10kg crepe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello.\n\nI'm working in a hotel Kitchen and only for tomorrow I don't have the ready crepe powder that I usually have to make crepes and I must make my own using ingredients.\n\nI know how to make a 0,5kg crepe in my house but I don't know what analogies to choose for a 10kg recipe.\n\nI've noticed that usually in crepes, the amount of liquids is balanced with the amount of the solids.\nIs that true?\n\nSo if I do the following, will it work?\n1tb salt\n2 vanilla capsules.\n10 eggs\n\n1kg sugar\n4kg all-purpose flour\n------------------------+\n5kg of solids\n\n1kg butter melted\n1kg sunflower oil\n3kg cow's milk\n-------------------------+\n5kg liquids\n\ntotal = 10kg (Ignoring the salt and vanilla)\n\nWhat would you change?\nMaybe the liquids might better be a little bit more than the solids?\n\nThanks.",
"loss": false,
"prefix": "babaliaris:"
},
{
"from": "gpt",
"value": " If you want to take a half Kg recipe to a 10 Kg recipe, just multiply each ingredient by 20.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tIf you want to take a half Kg recipe to a 10 Kg recipe, just multiply each ingredient by 20.\n\t\t\n\n\n\nThe problem is at home or in any home recipe, they measure everything in cups so I can't do the math. Plus I don't have the time right now or the ingredients to measure everything and figure it out.",
"loss": true,
"prefix": "babaliaris:"
},
{
"from": "gpt",
"value": " using my home recipe for \"basic crepes\" expanded to 4kg flour\n61.5 eggs - major difference to 10\n3640 ml =~ 3.77 kg milk - close\n\n923 g melted butter - close\nno oils\n770 g sugar - semi-close, but crepes can be 'sweet' or 'savory'\n\n\ninfo point:\n\nUSA graded large eggs (used above) weigh (aver) 56.7 g per egg in the shell.\nEU \"size labels\" (like \"large\") are different that USA standards.\nthe shell is about 10% of the egg in the shell weight.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " dcSaute said:\n\n\n\n\t\t\tusing my home recipe for \"basic crepes\" expanded to 4kg flour\n61.5 eggs - major difference to 10\n3640 ml =~ 3.77 kg milk - close\n\n923 g melted butter - close\nno oils\n770 g sugar - semi-close, but crepes can be 'sweet' or 'savory'\n\n\ninfo point:\n\nUSA graded large eggs (used above) weigh (aver) 56.7 g per egg in the shell.\nEU \"size labels\" (like \"large\") are different that USA standards.\nthe shell is about 10% of the egg in the shell weight.\n\t\t\n\n\n\nYes, I noticed that about the eggs too. I've seen recipes that use 4 eggs / kg and others with 2/kg. Here in Greece eggs weight about 60-90 grams (from my experience, weighting them without the cell). I'm going to use 20eggs, I believe it will work. 60eggs are too much, I will get scolded for making to much expenses for the hotel.",
"loss": true,
"prefix": "babaliaris:"
},
{
"from": "gpt",
"value": " good luck - I'd be tempted to do two smaller batches instead of one \"all or nothing\"\n\n\nand,,, never met a crepe batter that didn't need a bit of thinning as it sat/aged....\nI use milk, Jacque Pepin uses cream . . .\n\n\nfor reference:\n\n\n\n\n\t\tCode:\n\t\n\n USDA EU Sizes grams per egg\n oz/doz oz per egg grams per egg\npeewee 15 1.25 35.4\nsmall 18 1.50 42.5 small <53\nmed 21 1.75 49.6 medium 53-63\nlarge 24 2.00 56.7\nextra large 27 2.25 63.8 large >63-73\njumbo 30 2.50 70.9 very large >73",
"loss": true,
"prefix": "dcSaute:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lettuce full of bugs?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I didn't take picture because my hands were wet, I happened to find that there were a lot of dead small bugs on the lettuce I bought. Probably 5-10 for one serving, is it abnormal? I'm not sure what they are, but likely to be flies...Is it common?",
"loss": false,
"prefix": "kenny1999:"
},
{
"from": "gpt",
"value": " It just depends on who's packing the freshly picked lettuce and if it was washed or not.\n\n\nJust fill up a bowl or sink with cold water, and pick through the lettuce placing the clean lettuce in a strainer or on paper or cloth towels or a salad spinner. \n\n\n\nI pick our lettuce, throw it in a vat of cold water, let it soak for a few minutes, then pick through it and put it in a strainer. Then I wash it again in the kitchen sink. \n\n\n\nThere will be bugs in most produce unless they use a lot of pesticides.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " No, it is not common. At least not here!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I usually wash my lettuce in white bowl. Makes it easier to see the bugs. I need to see the water clear 2 consecutive times before I use it.\n\nThat being said,I only see it in the lettuce I pick from my garden. The store bought stuff s usually clean. Can only imagine all the crap they use to keep the bugs away.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Are the \"bugs\" small flies? We get that a lot in Venezuela. Just wash the leaves before you eat the lettuce.",
"loss": true,
"prefix": "karadekoolaid:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chicken Broth Explosion",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi I actually made an account solely to post this. I have been cooking a lot in my life but I have never experienced anything quite like this and I still haven’t really gotten an answer as to why it happened. I was frying chicken in a vat of boiling vegetable oil, but I had not put the chicken in yet. I was planning on putting chicken broth in to give the chicken a bit of extra flavour. When I put in the broth, my pot exploded enough to send me flying about 5-10 feet back into my countertop. I am a 6’1 175 lbs person so I feel like that’s got to be ridiculous. After that a wave of fire started scaling my wall and has left sot all over my walls and ceiling. For some reason the fire went out on its own which was a blessing because my fire extinguisher was out. But I have no clear answer as to why this would’ve happened and I haven’t found anyone really with a shared experience to that magnitude. I have been terrified to even go in the kitchen until I can figure out what happened and why.",
"loss": false,
"prefix": "walm25:"
},
{
"from": "gpt",
"value": " Are you saying you poured chicken broth in boiling or almost boiling oil?",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Yes but I was originally putting a bit into the egg wash for the battering and some spilled into the oil and then exploded which I didn’t expect.",
"loss": true,
"prefix": "walm25:"
},
{
"from": "gpt",
"value": " Water boils at around 212 deg F. Oil is heated to a much higher temperature (350-400?). The oil heated the broth/water/liquid egg solution (quickly) and it expanded so quickly it exploded because the temperature was so high. Water cannot be added to a frying temperature oil.\n\n\nFor instance, water should never be used to put out a grease or oil fire, because it just explodes (the water goes from liquid to gas so fast) and it spreads the burning oil or grease.\n\n\nI'm glad you are okay! Stay safe.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Thank you so much for explaining I have been so confused since it happened. Probably the scariest moment of my life thought my house was going to come down with that. <3",
"loss": true,
"prefix": "walm25:"
},
{
"from": "gpt",
"value": " You're welcome. Cooking with oil can be a dangerous thing, if it gets too hot, or goes out of control (boiling over), children near by knocking things in the kitchen, or like you experienced with water added. Stay safe and I'm glad your house is still standing and you weren't injured.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tWater boils at around 212 deg F. Oil is heated to a much higher temperature (350-400?). The oil heated the broth/water/liquid egg solution (quickly) and it expanded so quickly it exploded because the temperature was so high. Water cannot be added to a frying temperature oil.\n\n\nFor instance, water should never be used to put out a grease or oil fire, because it just explodes (the water goes from liquid to gas so fast) and it spreads the burning oil or grease.\n\n\nI'm glad you are okay! Stay safe.\n\t\t\n\n\n\nI concur. And I'm glad you are okay and that there weren't worse consequences to this unfortunate accident.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Hi walm25, Welcome to DC. I hope you stick around now that you've joined. What a dreadful experience! Also glad you are OK. So now you have first hand knowledge of the meaning \"Oil and Water do not mix.\".... and you could add to that \"especially when hot\"\n\nTo further the explanation, you know how the grease spatters when you are frying something? That is the water in the object being fried exploding. Whether it is an egg being fried, bacon, steak, etc. They are just tiny drops but still exploding and as it explodes it carries some fat that has coated the droplet with it. \n\nWhen you learned to make pancakes, were you told to flick a drop of water onto the hot griddle? If the water droplets \"bounce\" across the griddle, you knew the griddle wss hot enough to do the pancakes. Exact same thing is happening, but as you now know, what happened to you was on a grand scale! \n\nYou were very lucky in that it was just a \"relatively\" small amount.\n\nand again, Welcome to DC - hope you stick around!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " This is also why you never want to try to put out an oil-based fire with water. It just spreads it.\n\nAlso, you never want to cook with oil that is literally boiling.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Wow! Welcome to DC, walm25! Nice to meet you, sorry for the circumstances. Glad you are still here to tell the tale! \n\nI have some lovely \"oven fried chicken\" recipes, if you would like them?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Cooking oil is very flammable. I use it to start my Webber Kettle Charcoal grill. I just pour used cooking oil over crumpled newsprint, under the grate that holds the charcoal. I put the grate in place, load it with the charcoal configuration I'm using, and light the paper. The oil burns long enough to really get the coals lit quickly, and leaves no petroleum after taste like lighter fluid can. Plus, it's a good way to depose of the used oil. \n\nAnd yes, as the others have mentioned, adding water to hot oil is a sure recipe for a serious reaction, i.e. water explosion that propels hot oil all over the place.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freezing raw pizza dough, how long will it last?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i divided my raw pizza dough to portions.\nthen freezed them.\n\n\nfor how long they can last in the freezer well sealed?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " A very long time in my experience. Meaning several months.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " wonderful",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Yeast can die after about a month. I wouldn't freeze raw dough longer than that.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " okay",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I have a frozen pizza dough in the freezer. Its been there about 4 months. I fully expect it to be as good as the day I put it in the freezer. \nAfter all it always has before.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI have a frozen pizza dough in the freezer. Its been there about 4 months. I fully expect it to be as good as the day I put it in the freezer. \nAfter all it always has before.\n\t\t\n\n\n\n\n\nMe too!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Yeasts are funny little critters.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "human",
"value": " About 8 or more years ago I suddenly started making bread again after not doing any for maybe 5 years?? or so. \n\nGrabbed the yeast from the back of the fridge were it had been all that time and with no testing started baking. Never had a problem with the yeast. \n\n4 days ago using relatively new yeast had my first no-go with yeast. Can't believe it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I've bought frozen pizza dough from the market.\nI can't imagine how long its been sitting there, but one never had a problem thawing it and letting it rise.\n\nNot sue gif they do something different hen the home cook ( as far as ingredients or feeling process ) to make its storage life longer.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I've read in a couple of places that freezing yeast puts it in a dormant state and it will last indefinitely in the freezer. That's why frozen doughs don't continue to rise in the freezer like they do in the fridge.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Let us know how it goes!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tI've read in a couple of places that freezing yeast puts it in a dormant state and it will last indefinitely in the freezer. That's why frozen doughs don't continue to rise in the freezer like they do in the fridge.\n\t\t\n\n\n\nDuring the pandemic, I needed yeast (like a lot of others). I ended up buying a pound of instant yeast. the consensus was that It would last a year in the fridge and \"forever\" in the freezer.\n\nSo far, that appears to be true.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I have a large bag of yeast in the chest freezer - I put my 'ready supply' in one of those jars yeast comes in, and keep that in the fridge freezer.\n\n\nit's never failed. likely 7-10 years in the freezer.\nsome people did some stuff - and rejuvenated 3000 year old yeast from an Egyptian tomb to make \"real Egyptian beer\" - as I recall, they pronounced it \"quite terrible\"",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " Yeast spores have been found in space, in a dormant stage. If they can survive in space, I believe they will surviv a freezer. The dough must be warm, and moist to activate the yeast.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " dcSaute said:\n\n\n\n\t\t\tI have a large bag of yeast in the chest freezer - I put my 'ready supply' in one of those jars yeast comes in, and keep that in the fridge freezer.\n\n\nit's never failed. likely 7-10 years in the freezer.\nsome people did some stuff - and rejuvenated 3000 year old yeast from an Egyptian tomb to make \"real Egyptian beer\" - as I recall, they pronounced it \"quite terrible\"\n\n\n\n\nI remember that! LOL",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " i think that yeast in a jar or sour dough starter and yeast in an already baked item are different. i've had yeasted breads die on me whereas in a jar they stay fine.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti think that yeast in a jar or sour dough starter and yeast in an already baked item are different. i've had yeasted breads die on me whereas in a jar they stay fine.\n\t\t\n\n\nYeast in an already baked item are dead, killed by the heat of the baking. \n\nSent from my SM-T380 using Discuss Cooking mobile app",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " i apologize - i mean an already mixed loaf of bread or rolls, frozen raw. that's what i've had trouble with. and it wasn't even a frost free freezer, it was a manual defrost.\n\nanother friend said she had trouble with it too - like me, she'd mix her bread and rolls all at one time, then freeze in loaf pans and such. when she took them out to defrost and rise again, they didn't rise. and they tasted bad.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I think that really depends on how long they'd been frozen. \n\nWas the recipe you used specifically for freezing the unbaked loaf? Did they not say how long you could keep it? \n\nI'm guessing a month would be max.",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I use white distilled vinegar instead of apple cider vinegar",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " how about in a pinch",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Yes. The flavor will be different, of course, but it will work. \n\nSent from my SM-T380 using Discuss Cooking mobile app",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Seems like a lot of sites say it's a good substitute, but I've never done it. I think it'll depend how much you need from a flavor standpoint.",
"loss": true,
"prefix": "Romero:"
},
{
"from": "gpt",
"value": " I would not sub that. white distilled is very harsh / strong compared to ciders or red wine, etc, types.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " dcSaute said:\n\n\n\n\t\t\tI would not sub that. white distilled is very harsh / strong compared to ciders or red wine, etc, types.\n\t\t\n\n\nIt is strong - I wouldn't call it harsh - but sometimes that's what you want. I like a good dose of white vinegar in some dishes.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Sometimes it is fine to use distilled white vinegar instead of ACV, but other times it will taste too harsh / strong. Tell us what you want to use it in and how much you want to use. I guess we need to know how many servings too.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Can I use white distilled vinegar instead of apple cider vinegar?\nhow about in a pinch\n\n\n\n\nAll vinegars have got different flavours, georgevan. \nWhat are you going to use it for?\nNB: I wouldn´t talk about a \"pinch\" of vinegar, but rather a \"splash\"",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " From Witkionary:\n\n\n\n\t\t\tPrepositional phrase\n\nin a pinch\n\n (idiomatic) In an urgent or difficult situation; when no other solution is available.\n\n It's not a great fashion statement, but in a pinch a large trash bag will keep you dry.\n\t\t\n",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tFrom Witkionary:\n\t\t\n\n\n\nIs In a Pinch anywhere near In communicado? Or maybe near In A Quandary or In Cognito?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Georgevan, you can substitute it in a pinch. It is a strong vinegar flavor. More sour.\n\n\n\nIf it is in a salad or in a dressing, apple cider vinegar is nice. Or you can use something sweeter like a balsamic, or sweetened or infused vinegar. Seasoned rice wine vinegar has some salt and some sweetener in it. \n\n\n\nYou could even substitute a wine that is going to vinegar for something milder.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tGeorgevan, you can substitute it in a pinch. It is a strong vinegar flavor. More sour.\n\n\n\nIf it is in a salad or in a dressing, apple cider vinegar is nice. Or you can use something sweeter like a balsamic, or sweetened or infused vinegar. Seasoned rice wine vinegar has some salt and some sweetener in it. \n\n\n\nYou could even substitute a wine that is going to vinegar for something milder.\n\t\t\n\n\n \nI would use it on a salad",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Georgevan, you can use it in a salad dressing. I'd cut back a little on it, or dilute it with a little water. Add a little sugar or sweetener to take the edge off to make it more tangy and sour. Then add all the other ingredients in the dressing.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Salad dressing is the place I would least likely want to use distilled white vinegar. I would cut back on the amount of vinegar and see how it tasted; add a little more if needed. Adding a small amount of sugar or honey would probably help. Lemon or lime juice would probably also work, but again, cut back on the amount until you have tasted the dressing and add a bit more if it needs it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tFrom Witkionary:Prepositional phrase\n\nin a pinch\n(idiomatic) In an urgent or difficult situation; when no other solution is available.\nIt's not a great fashion statement, but in a pinch a large trash bag will keep you dry.\n\t\t\n\n\n\nHere we go again, then. Across the pond, different formats. \nIn the UK, its \"at a pinch\", which is why I didn´t recognise \"in a pinch\"\nSorry George!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " I rather think that by the time georgevan got all these answers, there was enough time to get to the shops and buy some ACV.\n\nFor future reference, should you be out of a vinegar required for a recipe, line up the vinegars that you do have, taste test to see which profile you prefer with the dish and go for that one. \n\nPlus, to be on the safe side, I, personally, would opt for the mildest one.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Or instead of buying it, make vinegar. An apple scrap (or any fruit scrap) vinegar is generally mild and has active probiotics (if you don't boil it). Kept sealed in glass, it doesn't dissipate or change over a pretty long time period. I'm using some 4 year old fruit scrap vinegar right now. If you only use a little then make a little. We use a lot, some for food and some for cleaning.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tOr instead of buying it, make vinegar. An apple scrap (or any fruit scrap) vinegar is generally mild and has active probiotics (if you don't boil it). Kept sealed in glass, it doesn't dissipate or change over a pretty long time period. I'm using some 4 year old fruit scrap vinegar right now. If you only use a little then make a little. We use a lot, some for food and some for cleaning.\n\t\t\n\n\n\nIm still working off the vinegar I made from left over apple scraps when I made apple cider last year. Couldn't have been any easier . Im just sorry I didnt start making the vinegar sooner. ( I used to just give all the scraps to the chickens).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tIm still working off the vinegar I made from left over apple scraps when I made apple cider last year. Couldn't have been any easier . Im just sorry I didnt start making the vinegar sooner. ( I used to just give all the scraps to the chickens).\n\t\t\n\n\n\n\nCool, I'm glad you made it! I'm sure we'll make some again this summer once we start canning fruit puree/jam. There's a thread on vinegar somewhere on the site with more information.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Gosh... how much vinegar do you all use! \n\nOther than for cleaning (with the 10%) and pickling (with 7%) my white, acv, malt vinegars, and I'm sure I have a others, last me for years! If I were to make some... egads I could probably leave some to my great-grands! \n\n\nYep, Rice Wine, Red Wine, White Wine and I think I even have a Champaigne Wine Winegar somewhere!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tGosh... how much vinegar do you all use! \n\n\n\nOther than for cleaning (with the 10%) and pickling (with 7%) my white, acv, malt vinegars, and I'm sure I have a others, last me for years! If I were to make some... egads I could probably leave some to my great-grands! \n\n\n\n\n\nYep, Rice Wine, Red Wine, White Wine and I think I even have a Champaigne Wine Winegar somewhere!\n\t\t\n\n\nI'm a vinegar fiend [emoji38] I use red wine vinegar in my primary salad dressing and I use different types vinegars frequently in my cooking. Such good stuff",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: The Simple Things",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We all love good food. Here on DC, we have a good number of accomplished cooks/chefs who can make some pretty high end preparations. But jus sometimes, it's good to go back to the simple foods that bring back great memories, or create new ones with family and friends. mayo This is what I'm talking about:\n\n\nA fishing buddy, a pack of cold sodas kept in the ice cold fishing stream for the lunch time meal, along with a pack of cotto salami, or bologna, even potted meat, mustard, and mayo, with a loaf of good bread\nhot dogs cooked in an open campfire, on freshly cut willow sticks\nsmores made fresh in the campfire\npotato/fish sandwiches made at camp with freshly caught, and cleaned bass, or perch\nwatching a favorite movie, or show with kids, parents, or loved ones with a big batch of buttered pop corn\nburgers cooked on the grill\nBacon, sausage, and pancakes cooked in cast iron over the firer \nA stick of pepperoni munched with Dad while watchin TV\nLipton's chicken noodle soup while sitting next to a campfire on a chilly spring, or fall night\nPBJ's made in pie irons\nGrilled cheese at Grandpa's house\nBrach's Bridge Mix, and a variety of nuts at Grandpa's house\nA can of beans, heated in the can on a Coleman whitegas burner while sitting in an ice shack with a good friend\nApian Way, or Chef Boyardee pizza kits for a midnight snack \nJiffy Pop\n\nTonight, it was a cup and a half of microwave heated water, and two tsp. Better Than Bouillon Roasted Chicken soup base. It;s what I needed tonight.\nthere were many more favorites that were very simple, but just hit the spot at the time. The importance was the company shared while enjoying these simple things. What were some of your favorites from childhood to now?\n\nMy Grandpa made a lot of chicken fried steak, with boiled potatoes. He had a three bladed veggie chopper, where the center blade was spring loaded and justted out from between the other two blades. He dredged the meat in seasoned flour, then used the chopper to tenderize everything. Then. The spuds were peeled, and put into the pot, and the steaks put into the electric frying pan. Pan gravy was made from the drippings. There was always some kind of canned veggie to go with it. And I loved his waffles. Never stop making them.\n\nSeeeeya; Chief Longwind of the North",
"loss": false,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " I'm about to make some bruschetta as a late night snack. That's pretty simple and very tasty.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " 17. Homemade ice cream. \n\n(I've got a batch of French Vanilla cooling in the fridge, making it ready for the ice cream machine! Part will go to MIL on Saturday for her 87th birthday! Note: Part, not all...lol)",
"loss": true,
"prefix": "GinnyPNW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can cooking oil be reused?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am thinking of putting chicken wings in hot oil. But the recipe calls for 2 quarts of oil. Can I reuse the oil after I am done?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Absolutely! For things like wings, fried chicken, french fries, onion rings, I cool the oil, strain it and store it for the next time.\n\nIf you cook smelly stuff like fish, it may not be a good idea.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do you prepare your chicken wings",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " baking or frying? What is the easiest way? Explain the process.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " The EXACT same way that Teressa Bellissimo made them for the first time in 1964, and I serve them with bleu cheese dipping sauce and celery sticks, which she also did. A high school friend of mine worked his way through the University of Buffalo at The Anchor Bar.\n\nOriginal Anchor Bar Buffalo Wings\nIngredients: \n2 dozen chicken wings, separated at the joints, tips reserved\n¼ lb butter\n1 cup Frank's Original Hot Sauce \n2 Tbs white vinegar\n2 Tbs granulated sugar\n1 tsp cayenne pepper\n1 tsp chili powder\n1 tsp garlic powder\n1 tsp onion salt\nDirections:\nPreheat the oven to 250oF.\nBake the wings in a 250oF oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy). \nMelt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves.\nWhisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes.\n\nPour the sauce into large sealable storage bowl, add the chicken wings, seal the bowl, and shake it until the wings are completely coated.\n\nBleu Cheese DipIngredients:\n1 cup mayonnaise \n1 cup sour cream \njuice of one lemon \n2 cloves of garlic, pressed\n5oz cup Treasure Cave all natural bleu cheese crumbles\nInstructions:\nCombine the mayonnaise and sour cream, add the lemon juice and garlic and mix well. Add the bleu cheese crumbles and stir until combined. Serve chilled, with celery sticks.\n\nBTW, the dipping sauce is for the celery sticks, NOT THE WINGS!!! If you need to cool down the heat of the wings, well a Molson's or Genny Cream ale always did it for us.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I refreeze this ground beef?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I took a 1 lb. roll/chub of ground beef out of the freezer to thaw in the refrigerator. I intend to make two dishes with it. The problem is I want to make one dish Thursday 7/21 and the other dish Thursday 7/28. \n\nShould I just wait for it to thaw just enough to be able to cut it in half, then wrap up the one half and stick it back in the freezer? If yes, what should I wrap it in? Plastic wrap? Foil? A plastic bread bag?\n\nIt's 3 pm now and I took it out at 12 30 pm (sorry, my colon key is missing, ).",
"loss": false,
"prefix": "KateH21:"
},
{
"from": "gpt",
"value": " I would do what you suggested, cut it in half as soon as it has thawed enough to do that and then re-freeze one half. I would wrap it in any kind of airtight plastic or silicone. If the bread bag is airtight, I would probably use that. Plastic wrap or a freezer bag would be fine too. Foil would be my last choice. But, I don't think it matters so much what you wrap it in since, you are going to take it out of the freezer in a week.\n\nEdited to add: Maybe heat your knife with hot water to cut the chub in half.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I don't think you'll have a problem with the refreeze. I wouldn't worry too much about the wrapping, just a zip sandwich bag (or whatever) will do. \n\nI don't think I can recommend heating your knife, I would probably do it, but I can't recommend it...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I agree with the above.\n\nAnother option would be to make both dishes now and freeze one for next week.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Agreed.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Ground beef that has been defrosted in the fridge is safe to refreeze as is. The crude meat ought to be refrozen in no less than two days of it being defrosted. To freeze ground beef, wrap the bundle in plastic wrap, aluminum foil, or cooler paper, or spot it in a cooler safe pack, prior to freezing to limit the risk of cooler consumption.",
"loss": true,
"prefix": "John Mullins:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What spices do you never use together?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " back to spices again. Are there any spices that you never use together because the resulting taste wouldn't be good?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I should have said spices and herbs",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I can't think of any. Probably because I'm not used to thinking about them that way - I'm thinking about how to use them. Also, I've learned about how cuisines other than the ones I grew up with use them differently from how people around me did when I was growing up. For example, I might say black pepper and cinnamon don't go together, but they're great in Chinese Five-Spice Powder.\n\nI think it's more a matter of personal preference than any absolute rules.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I agree with GG. I was thinking that maybe you don't want cinnamon and garlic together, but if there is five spice powder and garlic in a dish, then you have both. I have had that and it was good. The other example that came to mind was chilies and vanilla, but chilies added to chocolate that has vanilla is delicious.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I can't really think of any incompatible spices, either. I just recently made an Indian spice mix with 18 different spices/herbs in it! I am one that doesn't like the taste of raw cinnamon in most savory dishes I taste it it, but where it's toasted, and understated, and in things like that 5 spice powder and those countless Indian spice mixes, it is an essential element of the flavor.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I can think of any off the top of my head, but there have been times ive been cooking and questioned the recipe , as it just didn't make sense at the time, cause I probably never tried it before.\n\nI remember the first time I tried a savory dish with cinnamon. I wasnt really into cooking a the time , but loved to eat. My first reaction (before tasting it) was that I wasn't going to like it. I was at a friends house and his wife cooked it, so I knew I had to eat it. After trying it, I was amazed how well all the flavors worked together ( there was definitely garlic, ginger, cinnamon , black pepper) and probably other herbs and spices as well. I have been making something similar ever since.\n\nA friend of mine says he puts sage in is Tomato sauce. I just dont get it, but who am I to question it.\n\nMany times my herbs and spices are kinda grouped together depending on the cuisine im cooking, But I welcome new ingredients and combinations. Not all are home runs , but I always consider it a win when I find or experience a new combination.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Larry, you mentioned grouping spices. I have a separate section for spices that I mentally call \"cookie spices\": cinnamon, nutmeg, cloves, allspice, mace, cardamom, dry ginger, and vanilla. The only one of those that almost never gets used in savoury dishes by me is dry ginger. For savoury, I use fresh or frozen ginger. And there are certainly other spices that get used with sweet dishes, e.g., black pepper, anise, chilies, and I'm sure there are others I'm not remembering at the moment.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tabasco, sriracha or the original sriracha? Which do you prefer?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Tabasco",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " me too\nis it really matter if there are preservatives? because the tabasco one claims not to have.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tme too\nis it really matter if there are preservatives? because the tabasco one claims not to have.\n\t\t\n\n\n\n\nI don't care about preservatives or no preservatives. I base my choice on taste.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Are you talking about this? Does it taste much better than Huy Fong Brand?",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I didn't realize that there was a Tobasco brand sriracha, interesting.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I just checked out the Tobasco brand sriracha. Here's what the Tobasco company says is in it:\n\n\n\n\t\t\tIngredients\n\n Red Jalapeño Pepper\n Water\n Sugar\n Salt\n Garlic\n Distilled Vinegar\n Xanthan Gum\n TABASCO® Brand Pepper Sauce (distilled vinegar, red pepper, salt)\n\t\t\n\n\n\nThey say no preservatives, but that vinegar and salt are preservatives. \n\nI'll probably give this a try, if I come across it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI just checked out the Tobasco brand sriracha. Here's what the Tobasco company says is in it:\n\n\nThey say no preservatives, but that vinegar and salt are preservatives. \n\nI'll probably give this a try, if I come across it.\n\t\t\n\n\n\n\nYou'll have a hard time finding a hot sauce without salt and vinegar in it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tYou'll have a hard time finding a hot sauce without salt and vinegar in it.\n\t\t\n\n\n\nWell, yeah. I was being a pedantic smartarse.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tWell, yeah. I was being a pedantic smartarse.\n\t\t\n\n\n\n\n\nI’m aware. The emoji was a giveaway.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " While I love hot peppers, I have never been a fan of vinegar based hot sauces. I liked sriracha sauce, when I first discovered it, as the Huy Fong didn't have that much vinegar, but still, it wasn't something I liked just dousing foods with as a condiment. I tried a couple of others that were about the same - ok used as an ingredient , but not a condiment.\n\nHowever, I discovered one that I like best that is from Thailand, and lists no vinegar in the ingredients, only acetic acid! But seriously, it is my favorite of all the brands that I have tried - Sriraja Panich - and the company that produces it - Golden Mountain - produces other delicious Thai sauces, which is why I first tried it...plus, I think they had a deal on it at the time! \nhttps://importfood.com/index.php?option=com_zoo&task=item&item_id=3330&Itemid=189\n\nOf course, it's temporarily out of stock.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Red vs white onion",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I keep coming across recipes that call for red onions. Is there that big of a difference between red and white onions?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " White onions have a lot stronger flavor than red ones.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I'm not particular about onions. I enjoy a vidallia onion once in a while. We used to grow red onions, yellow onions, white onions. Really, to me, the Candy onions and Walla walla white onions are much sweeter than my yellow onions. I haven't ever noticed red onions being milder than yellows. I like onions to keep throughout winter, so we're just growing the yellow onions again. We'll use it for everything.\n\n\nShallots, and leeks are something to try too. Go with your taste buds, try them raw, try them pickled, try them cooked and see what you like.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " When used raw, red onions are for a visual effect. Supposedly they are milder than yellows, with yellow being the strongest flavour. \n\nIf you still find them too strong (and this works for most onions being used raw) soak them in water for 10 or 15 minutes. IF I remember, I soak any onions being used raw. (please note the IF)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I notice the red ones being a bit milder than the yellow ones. I use them raw in salads a lot. We use the yellow ones when we have smoked salmon on bagels. We like the punch they give. The red ones are okay for that, but we do prefer the slightly stronger kick of the yellow.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tI'm not particular about onions. I enjoy a vidallia onion once in a while. We used to grow red onions, yellow onions, white onions. Really, to me, the Candy onions and Walla walla white onions are much sweeter than my yellow onions.\n\t\t\n\n\nSweet onions are a different variety from regular white onions. The type used is Mexican cuisine have a stronger, more harsh flavor.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I remember when I was growing up, purple onions were always mild, and things that were often used raw, in salads, and similar things. However, unless you know the variety you are getting, now there can be very potent purple ones out there! I remember I noticed this many years ago, when I could hardly get through just peeling the first of a batch I got - the first time this ever happened with a purple! I only occasionally buy them, usually a price thing, because they were the cheapest, which seldom happens, but a while back yellow onions got more expensive than others, for some reason. \nFortunately, this season the price came down.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Foe me its more of a visual thing.\nIve had red ones that were stronger than the yellow, and the other way around. Ive found the white to be the strongest of the 3 (in most situations). That being said, there are many varieties of each color, which Im sure vary in potency.\n\nIf eating raw, no matter what color Im using, I just cut them small and/ or thin, so I dont get one big bite of onion. \n\nWhen cooking, I've never had any that didnt tone down completely during the cooking process.\n\nMy wife is more sensitive to he potency than I am. I could cut a bunch of onions and no blink an eye, hen my wife will literralllly have to leave the room cause they are just too strong.\n\nWhen making like a bean salad, or regular salad or anything like that, the red/ purple color does look nice.",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: My baba ganoush heaven",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " have you ever had a baba ganoush?\n\n\nsomething that i also want to mention is that i like it with more the recommended tahini quantity.\n\n\ni usually buy fresh (refrigerated) fire roasted eggplants and mix them with tahini (don't buy jarred ones).\n\ni don't know why but when i make the eggplants myself on hot coals they taste much much less tasty than this store bought eggplants that i mix with tahini.\n\nthey look different and the end baba ganoush taste different.\n\n\nwhat do you think about all of this?\n\n\nmy favorite way to eat eat is with walnut sourdough toast, with the \"baba\" on top and some sriricha too on the top. and above all of that i like to put quarters of hard boiled egg with salt.\ni eat it often with high quality cherry tomatoes.\nthis combination reminds of the sabich i've talked about in the past.\n\n\nbaba ganoush is a must if you are not allergic.",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Baba ganoush is just about the only way I like eggplant. I roast them in the oven. I serve with a drizzle of olive oil on top and with some kalamata olives. I use it as a dip for crudités, tortilla chips, or pita. I like a lot of garlic in baba ganoush.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I LOVE baba ganoush and make it occasionally\n\nTry adding a little ground cumin along with the usual tahini, gasrlic, lemon, oil and salt.\n\nGood recipe here: https://cookieandkate.com/epic-baba-ganoush-recipe/",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " I make it from time to time, but no matter what I do, its never compares to the way my dad made it.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " for some reason i prefer it with no lemon.\nbut there is a bit of garlic already in the store bought mash of fire roasted eggplants which as i said i buy in a fresh and not jarred form.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " this is how it looks like before adding the tahini/thina\ni mix them in two batches so that i get it fresh every time.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Love the stuff, but I've never actually made it. My late hubby used to bring me hummus and baba ganoush from a place called Aladdin's Eatery. The best hummus I've ever had from any restaurant and the baba ganoush was so delicious. \n\nMiss those days.",
"loss": true,
"prefix": "Linda0818:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's your favorite recipe, modifed to make it yor own?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My mst well known is my pancake recipe. My favorìte would have to be my salasa or is it my chilie, or maybe my laagna, or maybe it'ts my brined, and smoked smelt, or maybe, or maybe .. LOL.\n\nWhat is your best, alteted recipe?\n\nSeeeeya, Chief Longwind of the North",
"loss": false,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " I'll have to think about that, but I doubt I can find just one favourite.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I think mine is my pork chile verde. DH would definitely say my lasagna.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I love pork chile verde! What's your recipe, GG?",
"loss": true,
"prefix": "summer57:"
},
{
"from": "human",
"value": " Not sure about my favorite, but one of he first recipes I tinkered with was a vegetable soup recipe. I was a teenager, at the time, and my mom used to do the thing where she would collect he proofs of purchase of a product, and then send away for the recipe book. Anyway, she did this with Del Monte canned vegetables. They sent her a small pamphlet with a dozen or so recipes, one being a veggie soup ( obviously using all Del Monte products). Not having all their products on hand, along with my dad's garden being in full gear, I had to improvise. I still make he soup today, and now it is pretty much a set recipe, bu when I look back at the original recipe in the pamphlet ( which I still have), its amazing how different it is from the original. two totally different recipes. The changes happened over years of making it and eventually stabled out into a specific recipe.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " My spinach pie recipe is pretty different from other recipes. I asked an Armenian boyfriend for his mom’s recipe. I took out what I didn’t have or like, added other ingredients I had on-hand and liked. Plus I changed from her tri-corn yeast dough shape to filo leaves and made them small.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I couldn't narrow favorites down to one, by any means, but there are always some dishes at this time of year, when I start harvesting certain foods from the garden. A favorite Szechwan eggplant recipe I have been making since I have been making since the early 80s, that I tweak only slightly, it was so good! Changed the type of ground meat, sometimes, often served it on pasta, instead of rice, but the seasonings are left the same, it was so good! That was the first dish I made, when eggplants were coming in.\n\nTomatoes are next, with 3 different dishes I always make, countless times, in various ways. First, I might make today - the lentil salad, using a bunch of those cherry tomatoes, the garlic chives, and habanero peppers (frozen for this batch - to early for now), from the garden. Next, when I have 1 1/2 to 2 lbs of tomatoes, dice them with fresh garlic, a lot of basil, and olive oil, and the hot pasta is stirred in to slightly cook them, but that's all. Also good cold, as my favorite pasta salad. I slightly change it sometimes, with chopped kalamata olives, sometimes some green olives, maybe some capers, and some anchovies, depending on who will be helping me eat it! \n\nThe last thing with the tomatoes, when I get at least 3 lbs of them, is gazpacho, something I have been eating since I went to Spain, when I was 7 years old! This is something I can actually make in the off-season, with frozen tomatoes - the cucumbers and peppers I can buy, but the tomatoes from stores are never the same.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n Next, when I have 1 1/2 to 2 lbs of tomatoes, dice them with fresh garlic, a lot of basil, and olive oil, and the hot pasta is stirred in to slightly cook them, but that's all. Also good cold, as my favorite pasta salad. \n\n\n\n\nWe eat this cold, and look forward to it each year when the tomatoes are ready. First had it after I graduated undergrad, one of my professors invited her students to her summer house out in Montauk. She had aa few of her friends there too. One from Germany made this dish ( fresh tomatoes, garlic, olive oil and basil. Olive oil and garlic slightly heated to tone down the garlic and infuse the oil with garlic flavor, then all mixed up ( she used linguini). Eat the end she tossed in cubed mozzarella. My wife being vegan now, we omit the cheese, but to me, this dish says summer. We only have it during tomato season ( summer). gives us something to look forward to each year. Probably 2 - 3 weeks away from having it ( basil and garlic ready just waiting for the tomatoes )...",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tWe eat this cold, and look forward to it each year when the tomatoes are ready. First had it after I graduated undergrad, one of my professors invited her students to her summer house out in Montauk. She had aa few of her friends there too. One from Germany made this dish ( fresh tomatoes, garlic, olive oil and basil. Olive oil and garlic slightly heated to tone down the garlic and infuse the oil with garlic flavor, then all mixed up ( she used linguini). Eat the end she tossed in cubed mozzarella. My wife being vegan now, we omit the cheese, but to me, this dish says summer. We only have it during tomato season ( summer). gives us something to look forward to each year. Probably 2 - 3 weeks away from having it ( basil and garlic ready just waiting for the tomatoes )...\n\t\t\n\n\n\n\nI've had a similar dish cold, with bread, a white bread with thick crust like an italian loaf cut in cubes.\nLike this one: https://www.seriouseats.com/classic-panzanella-salad-recipe\n\n\nI'm genetically incapable (ha ha) of following a recipe exactly as written. If we don't like an ingredient we don't add it to ruin the flavor. \n\nMy favorite recipe lately is that Greek Lemon Spinach Lentil Soup, and we omit the coriander. I made some tonight, substituted broccoli stems and sweet potato for the squash, substituted turnip greens for the spinach. I omit oil. It's OH SO delicious.",
"loss": true,
"prefix": "blissful:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Whats your easiest to make soup?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I should have added delicious with that title. Meals rarely come delicious and easy at the same time but there are always exceptions. Let's hear yours starting with soup.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " My two easy, delicious soups are Julia Child's recipe for leek and potato soup and a roasted root vegi bisque. I know I have posted the leek and potato soup recipe here. I'm pretty sure I have posted the other one here too. Both of them are vegan, but even a big time meat eater like me enjoys them.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Taxlady, Please post links to your recipes.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Beef pot roast, and barley soup (leftover pot roast done in pressure cooker then beans, veggies, and barley added. Soup cooked in pressure cooker makes a quick, easy soup)\n\nGreen split pea soup\nChicken soup",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tTaxlady, Please post links to your recipes.\n\t\t\n\n\n\nSure:\n\nRoasted Root Vegi Bisque\n\nEasy leek and potato soup",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I reckon soup is among the easiest dishes to make. You can bung in whatever you have available and, as long as it´s well seasoned, it tastes good.\nI suppose my \" easiest to make\" is potatoes, carrots, celery, onions, a handful of lentils and plenty of seasoning.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tSure:\n\nRoasted Root Vegi Bisque\n\nEasy leek and potato soup\n\n\n\n\nThank you TL.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\tThank you TL.\n\t\t\n\n\n\nYou're welcome. I hope you like them.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " My easiest would be any soup with legumes, i.e. pulses. This includes split pea, Canadian yellow pea, Senate bean, lentil, dahl, etc. The exception to this would be cassoulet.\n\nTomato-basil is really easy to make as well. \n\nMy esscence soups\n\nBisques\n\nNew England Boiled dinner\n\nPumpkin/winter squash soup\n\nCold desert soups\n\nYes, there are soups that can be complex to make, involving everything from pressire cooking short ribs, or oxtail, to prepping a host of veggies ans herbs/spices. They can also be as easy as making a bechemel, and adding seafood. \n\nIhope something posted bu us will give you the ideas you desire.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Chicken noodle or rice or barley, or chicken vege. Loaded baked potato soup.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Spli Pea, lentil, throw together vegetable soup, Jacques Pepin's Tomato soup, vischysoise ( I never spell it right) used too be easy when my wife wasnt vegan), Onion soup. Spinach/ Malanga soup, I love soup!!",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " What we call \"Boil Soup\". We use the leftover veges and andouille from a crawfish boil and make soup with them. The base is chicken stock. As you can imagine there is a little spice to this soup.",
"loss": true,
"prefix": "CraigC:"
},
{
"from": "human",
"value": " Nice to see you back Medtran and Craig. I hope you two are doing well. You were missed around here.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thanks. Craig had some medical issues for a good long while plus I started working outside of home in a very high-pressure job with long hours, but now have changed jobs again, still outside of home, but very low pressure.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " karadekoolaid said:\n\n\n\n\t\t\tI reckon soup is among the easiest dishes to make. You can bung in whatever you have available and, as long as it´s well seasoned, it tastes good.\nI suppose my \" easiest to make\" is potatoes, carrots, celery, onions, a handful of lentils and plenty of seasoning.\n\t\t\n\n\n\nWould you please tell us the seasoning that you use.",
"loss": true,
"prefix": "georgevan:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I'd like recommendations for good powdered eggs",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " With high egg prices and possible shortages coming, etc., I'm looking to buy some powdered eggs to have on hand, just in case. \n\nDo any of you buy powdered eggs and could you recommend a good brand with good flavor that doesn't cost an arm and a leg? I'm looking mostly for eggs that can be eaten as-is (mixed with water and scrambled) but perhaps also a brand that can be used in cooking.",
"loss": false,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " 'Powdered eggs' and 'good' in the same sentence is an oxymoron.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Silversage said:\n\n\n\n\t\t\t'Powdered eggs' and 'good' in the same sentence is an oxymoron.\n\t\t\n\n\nOkay, thanks.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I would never use them as an omelette, but I have used them in baked goods, just to have for convenience. But they weren't saving me money - raw eggs were cheaper, and I'm sure it would still be that way.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tI would never use them as an omelette, but I have used them in baked goods, just to have for convenience. But they weren't saving me money - raw eggs were cheaper, and I'm sure it would still be that way.\n\t\t\n\n\nYes, I'd much rather have raw eggs as well. But I'm thinking about all this talk of egg shortages and food shortages and that kind of thing. It's just something I think I'd like to have on hand, kind of like having powdered milk on hand, just in case we have times of emergency and fresh eggs aren't available.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " To me, I’ll go without eggs rather than used powdered. \n\nThe same for milk. Powdered milk is terrible stuff, IMO. \n\nThat said, King Arthur flour sells quality ingredients. You may be able to get powdered eggs from them. They won’t be cheap, though.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tTo me, I’ll go without eggs rather than used powdered. \n\nThe same for milk. Powdered milk is terrible stuff, IMO. \n\nThat said, King Arthur flour sells quality ingredients. You may be able to get powdered eggs from them. They won’t be cheap, though.\n\t\t\n\n\nI agree, powdered milk is not very pleasant, if you drink it on its own. My grandma, who lived through the Great Depression, always made pitchers of powdered milk that she kept in her fridge and would serve it with cookies, and also with meals, to my sister and I anytime we would visit. We drank it without complaining (you didn't dare complain about anything my grandma would sit in front of you) because we knew we'd get \"real\" milk at home. \n\nI'll look into the King Arthur brand. Thanks for the suggestion.",
"loss": true,
"prefix": "Linda0818:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's cooking next?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " personally i'm about to make this shepherds pie\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tIndian Spiced Shepherd's Pie with Red Lentils\n\t\t\t\t\t\n\nClassic Indian ingredients - lentils, spices & lamb - meet home-cooked comfort food in this delicious shepherd's pie. Amazing... and amazingly healthy!\n\n\n\n\n\t\t\t\t\twww.diversivore.com",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " That looks delish Seeing-to-Believe. I might even give it a go for the family. \n\nWhat I found really fascinating while reading the blog is that Canada is a world leader in producing lentils! Who knew! Will have to post this in learn something new!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " a few days ago i also learned that red lentils for example come from north america.....\nthey explained a lot about lentils and i've not completed listening to this episode about lentils.\n\ni will make it in a few days from now",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do you keep avocados from going bad?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " There are MANY methods for this, but since I’m not picky I just slice the brown layer off the top of my leftover avocados, which I keep in the fridge.\nAny tips?",
"loss": false,
"prefix": "anitasharp5:"
},
{
"from": "gpt",
"value": " I move avocados into the refrigerator at the first sign the skin yields to slight pressure.\nWhen I only use half an avocado I leave the seed in the half to be stored, squeeze a lime wedge over the exposed flesh, cover with cling-wrap and refrigerate.",
"loss": true,
"prefix": "skilletlicker:"
},
{
"from": "human",
"value": " This is pretty much the only time they go on sale, so we buy them. I let them get ripe on the counter. As they ripen I take out the flesh, mash or chop it, put it in 4-8 oz canning jars, put lids on, and freeze to use during the year. It stays green and they can be thawed overnight on the counter, or at a low energy setting in the microwave. I have 6 on the counter right now ripening.",
"loss": true,
"prefix": "blissful:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy Peasy Gravy Cheesecake",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This cheesecake is a wonderful combination of the sweet, creamy flavours of cheesecake and the richness of gravy. It does sound a little strange, and even I was skeptical when I first heard of it. It was originally a recipe in an old Continential Cookbook (Continential is a brand that makes gravy among other things) that my grandmother had from her time. She said it was delicious, so I decided to give it a shot! I was skeptical at first, but - I love it, my whole family loves it, and I guarantee you will too!\n\n\n\n\n\n\nGravy Cheesecake (serves 8)\n- Preheat oven to 350F\n- Put 50~ Oreos (or your other favourite biscuit) in a plastic ziploc bag and crush them with a rolling pin (don't worry about the cream, that'll get mixed in later)\n- Melt 100g butter in the microwave or on the stove, then mix in the crushed biscuits\n- Scoop the biscuit mixture into a cake tin and spread it to completely cover the bottom and sides. Bake in the oven for 8~ minutes and leave to cool in the fridge\n- Heat up a cup of milk on the stove\n- Pour a packet of gravy powder and 1 1/2 tablespoons gelatin into a bowl and slowly combine the milk until it's a smooth paste\n- Beat 300g of cream cheese, 2 tablespoons caster sugar and the gravy mixture in a large bowl until smooth, then gradually beat in 250mL cream until fully combined and silky smooth\n- Pour the mixture into the cooled base and place int the fridge for 2~ hours to completely set\n- Cut into slices and enjoy!\n\nI really hope you like it!",
"loss": false,
"prefix": "LovelyLinda:"
},
{
"from": "gpt",
"value": " What flavor of gravy is used?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " Any flavour should be fine but I prefer chicken or onion as the flavour is not as strong as others such as beef.",
"loss": true,
"prefix": "LovelyLinda:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Roasting black beans",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love roasted black beans. If I want to start with dried beans, do I soak overnight, then roast from there? Or do I have to soak, then cook, then roast?",
"loss": false,
"prefix": "karmann:"
},
{
"from": "gpt",
"value": " Um...maybe like this. Soaked, cooked, then roasted with flavorings/coatings, as a snack.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSmoky Roasted Black Beans – Nutriciously\n\t\t\t\t\t\n\nThese smoky roasted black beans are so moreish and completely oil-free! Try this delicious protein-packed vegan snack.\n\n\n\n\n\t\t\t\t\tnutriciously.com\n\t\t\t\t\n\n\n\n\nOr are you thinking of 'baked beans'....where they are soaked, cooked, then put in a savory and sweet sauce and baked in a casserole?",
"loss": true,
"prefix": "blissful:"
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"from": "human",
"value": " I mean closer to the first way, only I combine them with olive oil and garlic, and sometimes another vegetable, then I roast for only about 15 min. (Don't want them crispy and dried.)\n\nI just didn't know if I could go straight from soaking overnight to roasting, or if I had to cook them first in between the two other steps.",
"loss": true,
"prefix": "karmann:"
},
{
"from": "gpt",
"value": " As you probably already know, cooking them, boiling for at least 20-30 minutes reduces the lectins in them to a negligible amount, and it is important to do that. \nI don't know if you can roast them instead....but I wouldn't because I don't know if that would serve to reduce the lectins.\n\nKidney beans are the most dangerous to not cook enough.....\nand chickpeas, I know you can soak them and then make falafels and roast them without boiling them. So black beans are a mystery to me.\nIf you just soak them, they aren't going to be soft enough to eat....so I'd boil them first.",
"loss": true,
"prefix": "blissful:"
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{
"from": "human",
"value": " I didn't know anything about that, so I will definitely look into it. Thank you! In the meantime, I will definitely soak and cook first.",
"loss": true,
"prefix": "karmann:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dark chocolate gone too far?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I stupidly promised to cook Peanut butter and Chocolate cookies to bring in to work tomorrow. \n\nStupidly, because I am not a great baker. The recipe looked simple enough. https://www.bbcgoodfood.com/recipes/double-choc-peanut-butter-cookies#commentsFeed\n\nBut of course, because I am not a good baker, and I messed around with the ingredients, I am not sure what I produced is going to be okay. I do not have a sweet tooth, and don't eat a lot of cookies. I reduced the sugar (as did a lot of people who posted reviews), and I also used very dark chocolate AND dark chocolate cocoa powder. \n\nI feel I may have overdone the dark chocolate! (It's fine for me, but I would only eat 1 cookie in any case - and that would be with some good strong coffee.) \n\nI am bringing them into the office tomorrow. (And now, it turns out that we have some Clients coming in too!) Should I hide my cookies away, or just warn people that they are pretty \"intense\" (or possibly actually \"bitter\" to some palettes?) The ingredients are all good. \n\nOr am I worrying about nothing?",
"loss": false,
"prefix": "KatyCooks:"
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"from": "gpt",
"value": " I was going to say.....with a lot of cocoa that is dark, it might be too dark for some......but when I read the recipe, it only calls for 2 T of cocoa, that isn't that much. Let them know they are dark chocolate and then people will either love them or avoid them. I'm a big fan of dark chocolate so I'd be in the love them camp.",
"loss": true,
"prefix": "blissful:"
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"from": "human",
"value": " Hi bliffsul. I only added the 2 TBS of cocoa, but all the chocolate chips were also dark too. (Most of the people I work with appear to favour milk or even (shudder) white chocolate, which are much sweeter! \n\nMy cookies are pretty good - if you like a less sweet cookie! LOL Thank you! I am off to bed and will let you know how it went in the office.",
"loss": true,
"prefix": "KatyCooks:"
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{
"from": "gpt",
"value": " they sound lovely!!!! I'm sure they were appreciated!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " The reduced sugars....\nHopefully they were equally reduced and not too much. They perform together as a means to create a great texture and flavor that adds to the whole cookie. \nThe butter and peanut butter together provide shortening...making the cookie tender and adding flavor. \n\nEggs and baking soda both perform the leavening. \nDark cocoa powder is just darker because of the processing...no other reason. Not much of a flavor change either when switching between the two. Looks different though. The cocoa powder provides structure and flavor just like the flour...don't go crazy with this but it's almost like cake flour in the cookie. It isnt...but it's just the same amount so I don't expect much of a change from the substituting. \n\nThe reduced sugars are the real change in this recipe...that's going to affect the taste more than anything else except for the chips used.",
"loss": true,
"prefix": "JohnDB:"
},
{
"from": "gpt",
"value": " a cookie recipe doesn'thave to be terribly sweet if it's got chocolate pieces in it.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " How much chocolate is too much?? \n\nThe chocolate cookies I used to make (I still make a few, but nowhere near as many) with cocoa, had 1/2 to 3/4 c Dutch cocoa. The chocolate shortbread was 1/2 c, to just 1/2 c sugar, and 2 c flour (can't remember people's names, but I still remember this!). 3 tb is the equivalent of 1 oz unsweetened chocolate.",
"loss": true,
"prefix": "pepperhead212:"
},
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"from": "gpt",
"value": " @KatyCooks , so how did the office like them or not like them? If they weren't clear about whether they liked them or not, you can send them to me, and I'll let you know. \n@pepperhead212 , I use 1/2 cup of cocoa in the brownies I make for a 9x13 pan.",
"loss": true,
"prefix": "blissful:"
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"from": "human",
"value": " Well, the cookies didn't go down very well with the majority of my colleagues! But one person loved them and took them home and her hubby loved them too! (They are both dark chocolate fans.) So at least they didn't go to waste. Won't be making them again and I think I reduced the sugar too much. I think JohnDB is correct and although I didn't madly reduce the sugar (200g reduced to 170g), I think it did make a difference to both taste and texture. This goes to prove that baking is more of a science than a culinary thing! I'm not downhearted though - as with most things, it is a learning opportunity!",
"loss": true,
"prefix": "KatyCooks:"
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{
"from": "gpt",
"value": " KatyCooks said:\n\n\n\n\t\t\tWell, the cookies didn't go down very well with the majority of my colleagues! But one person loved them and took them home and her hubby loved them too! (They are both dark chocolate fans.) So at least they didn't go to waste. Won't be making them again and I think I reduced the sugar too much. I think JohnDB is correct and although I didn't madly reduce the sugar (200g reduced to 170g), I think it did make a difference to both taste and texture. This goes to prove that baking is more of a science than a culinary thing! I'm not downhearted though - as with most things, it is a learning opportunity!\n\t\t\n\n\nLook, even us professionals have mistakes from time to time...and yet somebody still absolutely loves what we have made even when the results are less than what we desired or were aiming for. \n\nCooking for others means that often we put our preferences aside and cook for mass appeal...and that is a lifelong study. Professionals who are really good think about people's favorite flavor and texture profiles...like most people think about others careers and shoehorn them into specific habits. (Like a lawyer reading any legal documentation needing a signature carefully and thoroughly before doing so) \nChefs think about people in terms of favorite textures and flavors. \n\nI'm sure that you enjoy the cookies and as a dark chocolate lover I'm sure I would have as well. But for the broad spectrum of people...probably not their cup of tea. \n\nMost of the time when faced with unknowns people will choose the boring Chocolate Chip in a blonde cookie dough 3 or 4 to one of any other cookie if other cookies are available. Oatmeal-raisin is usually number 2 or three depending upon the offerings. Double Chocolate chip cookies are almost in last place every time. So don't sweat your cookies being overlooked too much. \n\nThe only time I've ever seen chocolate chip go to second place was in a bakery I had where my business partner was so enamored with a cookie I named after my wife. Dried cherries, white chocolate chips and candied orange peel in a blonde dough. He upsold them to everyone and regularly handed out samples. It was a close second but toll house was truly in second place.",
"loss": true,
"prefix": "JohnDB:"
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"from": "human",
"value": " Thanks for the pep talk JDB! And I agree with everything you said. Trying to please all palettes including my own, was a big mistake and was never going to work. Either I want to enjoy them myself, or I want to please as many people as possible. And since I eat very few cakes or cookies, there isn't much point making things that only I will enjoy. The very fact that I posted this thread shows that I had misgivings before I even took the cookies to work. Oh well!",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " KatyCooks said:\n\n\n\n\t\t\tThis goes to prove that baking is more of a science than a culinary thing! I'm not downhearted though - as with most things, it is a learning opportunity!\n\t\t\n\n\nAbsolutely! Several years ago, I wasn't much of a baker, either. I decided to make an effort to learn more about it and now I do pretty well. Here's an article that describes the effects of different ingredients in cookie rec. Thought it might help: https://www.npr.org/sections/thesal...stry-how-to-engineer-your-perfect-sweet-treat",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " See, that's very interesting! Having read that (and thanks very much GG), I now think I would have been better off putting in the full amount of sugar (200g), but instead of the white/soft brown in the recipe, substituted some dark brown sugar.",
"loss": true,
"prefix": "KatyCooks:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO good breakfast sausage recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Our local store has both pork picnics and pork butts on sale for a really good price, so I think I want to try and make my our sausage. \n\nI know I like sage in my sausage. Other than that I have no idea what makes a good sausage. Lots of different variations online.\n\nWould love to hear from anyone that had a good recipe.\n\nNot worried about making links, just loose sausage for patties.\n\nThanks in advance",
"loss": false,
"prefix": "Ksm:"
},
{
"from": "gpt",
"value": " Here's a recipe from a trusted site: https://www.seriouseats.com/grilling-breakfast-sausage-recipe",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I would grind the pork, freeze it, and season it a pound at a time until you find a recipe that you are happy with.\n\nGround pork is also a nice addition to meatloaf or meatball mix.\n\nThese Irish Bangers taste like Christmas morning to me.\n\nIrish Bangers\n\n1 pound ground pork shoulder\n1/3 cup chicken stock or water\n¼ cup dry bread or cracker crumbs\n1 t salt\n1 t ground black pepper\n¼ t ground ginger\n½ t mace or allspice\n¼ t nutmeg\n¼ t sage or poultry seasoning, I use Bell's\n\nMix well and refrigerate for a day or two prior to pan frying.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Aunt Bea,\n Thanks. I had the same idea about doing a pound at a time. Love the Irish banger idea.\n\nAndy \nThanks for the link. That looks like a flavor profile I would like",
"loss": true,
"prefix": "Ksm:"
},
{
"from": "human",
"value": " I have a pretty good recipe for breakfast sausage. I'm not sure exactly where I have it or if I even ever typed it up. I have a pretty good recipe for Italian sausage. I'm still tweaking both of those to our taste. Let me know if either of those is of interest.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thanks Aunt Bea. I have saved your recipe for Irish bangers to CMT.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Not exactly breakfast sausage, but this sausage created in Michigan's Upper Peninsula is a treat. It can be formed into oval patties, and topped with a marinara and Provolone to make the famed Cudighi sandwich, served on a hoagie bun, or made into patties, fried, and served with eggs.\n\nCudighi RecipeIngredients:* 1 (6 pound) pork butt (partially frozen)\n* 1 tablespoons salt\n* 1 teaspoon pepper\n* 1/2 teaspoon cinnamon\n* 1/2 teaspoon nutmeg\n* 1/2 teaspoon allspice\n* 6 garlic cloves\n* 1 cinnamon stick\n* ¼ tsp. cloves\n* 2 tbs. sage\n* 1 tbs. Thyme\n\nCut pork into 1 inch strips. Grind pork and add 1 cup ice cubes. Place in fridge.\n\nMix together the salt, pepper, cinnamon, nutmeg and allspice, and pork.\nIn 1 cup of water, or wine vinegar, combine the cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.\n\n\n\nStrain this mixture, reserving the liquid and work the liquid into the meat. Let meat season in refrigerator for 2-3 days. Shape into patties, and fry.\n\nBreakfast Sausage:\nIngredients:\n2 tsp. brown sugar\n2 teaspoons dried sage\n2 teaspoons salt\n1 teaspoon ground black pepper\n¼ teaspoon dried marjoram\n⅛ teaspoon crushed red pepper flakes\n1 pinch ground cloves\n1 1/2 lbs. lean pork (Pork should be partially frozen before grinding)\n2/3 lb. pork fat\n\nGrind together the lean pork, and pork fat through a medium grinding disk. Work in herbs, and spices, and run through the grinder again. Stuff into casings, or wrap in 1 lb. bulk packs.\n\nAfter making the sausage, fry a small patty to test seasonings. Adjust as required\n\nTip: Maple syrup can be used in place of the brown sugar and makes great sausage.\n\nAlton Brown's Breakfast Sausage, simple, and tasty:\nhttps://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185\n\nSeeeeya; Chief Longwind of the North.",
"loss": true,
"prefix": "Chief Longwind Of The North:"
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{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tHere's a recipe from a trusted site: https://www.seriouseats.com/grilling-breakfast-sausage-recipe\n\n\n\nThat sounds almost exactly like the recipe I was going to suggest, with those 3 fresh spices, though mine has a little more rosemary. The method is one I use in all of my sausages - dice the meat up, and mix with the salt and seasonings to coat, and refrigerate overnight, maybe even in the freezer for 15 min, before going into the grinder.",
"loss": true,
"prefix": "pepperhead212:"
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"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI have a pretty good recipe for breakfast sausage. I'm not sure exactly where I have it or if I even ever typed it up. I have a pretty good recipe for Italian sausage. I'm still tweaking both of those to our taste. Let me know if either of those is of interest.\n\t\t\n\n\nI would love your recipes if possible. I am going to experiment one pound at a time. I am excited to try all these different flavors.",
"loss": true,
"prefix": "Ksm:"
},
{
"from": "gpt",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tNot exactly breakfast sausage, but this sausage created in Michigan's Upper Peninsula is a treat. It can be formed into oval patties, and topped with a marinara and Provolone to make the famed Cudighi sandwich, served on a hoagie bun, or made into patties, fried, and served with eggs.\n\nCudighi RecipeIngredients:* 1 (6 pound) pork butt (partially frozen)\n* 1 tablespoons salt\n* 1 teaspoon pepper\n* 1/2 teaspoon cinnamon\n* 1/2 teaspoon nutmeg\n* 1/2 teaspoon allspice\n* 6 garlic cloves\n* 1 cinnamon stick\n* ¼ tsp. cloves\n* 2 tbs. sage\n* 1 tbs. Thyme\n\nCut pork into 1 inch strips. Grind pork and add 1 cup ice cubes. Place in fridge.\n\nMix together the salt, pepper, cinnamon, nutmeg and allspice, and pork.\nIn 1 cup of water, or wine vinegar, combine the cinnamon sticks, garlic and cloves. Boil this mixture for 5 minutes and let completely cool.\n\n\n\nStrain this mixture, reserving the liquid and work the liquid into the meat. Let meat season in refrigerator for 2-3 days. Shape into patties, and fry.\n\nBreakfast Sausage:\nIngredients:\n2 tsp. brown sugar\n2 teaspoons dried sage\n2 teaspoons salt\n1 teaspoon ground black pepper\n¼ teaspoon dried marjoram\n⅛ teaspoon crushed red pepper flakes\n1 pinch ground cloves\n1 1/2 lbs. lean pork (Pork should be partially frozen before grinding)\n2/3 lb. pork fat\n\nGrind together the lean pork, and pork fat through a medium grinding disk. Work in herbs, and spices, and run through the grinder again. Stuff into casings, or wrap in 1 lb. bulk packs.\n\nAfter making the sausage, fry a small patty to test seasonings. Adjust as required\n\nTip: Maple syrup can be used in place of the brown sugar and makes great sausage.\n\nAlton Brown's Breakfast Sausage, simple, and tasty:\nhttps://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185\n\nSeeeeya; Chief Longwind of the North.\n\t\t\n\n\nThank you! This is going to be fun to try these different combinations!",
"loss": true,
"prefix": "Ksm:"
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"from": "human",
"value": " You'll probably find more than you ever wanted here: http://lpoli.50webs.com/AlphabeticalList.htm#FRESH SAUSAGES\nAnd another lot here: https://www.meatsandsausages.com/sausage-recipes\n\nI've made sausages from both sites. Personally, I would keep the recipes from the first link as they are, and spice up the ones from the 2nd link (but that's just me)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Ksm said:\n\n\n\n\t\t\tI would love your recipes if possible. I am going to experiment one pound at a time. I am excited to try all these different flavors.\n\t\t\n\n\nI'm editing them to make them presentable. I'll probably have them ready some time this evening. It's great getting a nudge to update recipes and make them presentable.",
"loss": true,
"prefix": "taxlady:"
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{
"from": "human",
"value": " Local venders put beer or other liquor in their sausages. Is it a French thing?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " I've put beer in them before, and it is good (used to do it when I used to get those free dregs, from the kegs). I've also used some wine in Italian sausage, which is very good.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI'm editing them to make them presentable. I'll probably have them ready some time this evening. It's great getting a nudge to update recipes and make them presentable.\n\t\t\n\n\nThanks",
"loss": true,
"prefix": "Ksm:"
},
{
"from": "gpt",
"value": " cookiecrafter said:\n\n\n\n\t\t\tLocal venders put beer or other liquor in their sausages. Is it a French thing?\n\t\t\n\n\nI think it's also a German thing. Some recipes for German sausages include beer.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Spain also does for some formulations \nBy the way, talking Spain, if you can, check out Jeffrey Weiss book, Charcuteria.\nIt's a bit off topic, but still",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " @Ksm I finally got the two recipes sort of presentable. \nMild Italian Sausage. To make it into hot Italian sausage, I imagine that adding some cayenne would work, or maybe a minced chilli pepper.\nBreakfast Sausage\nIf you try them, especially if you make any changes, please let me know how you liked it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Thanks. I will let you know. Sounds yummy!",
"loss": true,
"prefix": "Ksm:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n@Ksm I finally got the two recipes sort of presentable.\nMild Italian Sausage. To make it into hot Italian sausage, I imagine that adding some cayenne would work, or maybe a minced chilli pepper.\nBreakfast Sausage\nIf you try them, especially if you make any changes, please let me know how you liked it.\n\t\t\n\n\nSo I kinda used a combination or your recipe and chef longwind’s. I just added the brown sugar to your recipe. We really liked the slight sweetness it added. \n\nThanks again!",
"loss": true,
"prefix": "Ksm:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What product do I use to dissolve the strings off of Mandarin oranges?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I ran across an article a few years ago which noted a certain chemical/acid (I'm unsure of the product) that safely dissolves the strings from oranges so that the finished canned product is clean and professional looking . I have canned Mandarin oranges before, but peeling off the strings (not the skin/pith) was extremely tedious. The product in question simply eats away the stringy pieces but does not damage the orange segments. \n\nDoes anyone have insight they can share please? TIA",
"loss": false,
"prefix": "Angele:"
},
{
"from": "gpt",
"value": " You can. Should you? It seems a little fiddly. \nI've never used anything like that.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Thank you so much Blissful! This is exactly what I was looking for. My aunt did this, but sadly passed away, thus I can't ask her and I'd been racking my brain for a month trying to remember. It works like a charm I'll be making some canned Mandarin oranges in a light syrup in addition to a fruit salad (canned as well) in a medium syrup. I will share the results in a few weeks. Again, thank you so much for your help",
"loss": true,
"prefix": "Angele:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A larger than usual meatloaf - cooking time?",
"loss": false,
"prefix": null
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"from": "human",
"value": " I have to work extremely late tomorrow, meaning I need my husband to toss the meatloaf in the oven. Normally I cook one that is just over a pound, for an hour at 375. This time, I defrosted a two pound package of meat, as it was all that I had left. I have no idea how long to tell him to bake a 2 pound meatloaf. Since he really doesn't know how to \"check\" on it during the cooking process, what would you guys advise? If it matters, I will be using a glass corning ware dish. ( I've found things cook quicker in this but maybe it's my imagination.) Online searches are telling me one hour, but that's how long I cook a single pound ( or slightly over) meatloaf. \n\nThis is just another one of those times that I wish I had learned more from my mother - one of the best cooks I knew. She cooked for a family of 7 every day. I have many of her recipes, but every now and then I just wish I could ask her advice!",
"loss": false,
"prefix": "parker57:"
},
{
"from": "gpt",
"value": " For more even, thorough cooking, I would divide it in half and bake two one-pound meatloaves. Also, if you have a cooking thermometer, have him check for a temperature of 160-165 to make sure it's fully cooked.\n\nYou can then wrap and freeze one of the meatloaves for another meal. Or you could send it to me. Your choice! [emoji38]",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " Haha! \n\nA meatloaf is such a simple thing, but it's one of our favorite meals, so it would not go to waste. \n\nI had wondered about maybe making two loafs. That sounds like a good idea. But can you freeze a cooked meatloaf with good results? Since I defrosted the meat once, I would assume it must be cooked before freezing again. Then again, I can also see using it for meatloaf sandwiches and such and not even worrying about freezing!",
"loss": true,
"prefix": "parker57:"
},
{
"from": "gpt",
"value": " I used to figure an hour for a one pound meatloaf, but since I started using a Thermapen, instant read thermometer, I have found that they get to the 160 to 165°F in less time than that. Even if gets up to 185°, I haven't had a problem.\n\nIf it were me, I would do it as two meatloaves. I would have meatloaf again during the weak and have it on sandwiches. But, I would put a small piece in the freezer, so I would know if it freezes well, if it changes texture in weird ways.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " That 2nd meatloaf can be used for open-face sandwiches, with gravy, or broken up into a marinara sauce, mac & cheese, combined with noodles and mushroom soup, or Italian Wedding Soup, or any number of things. You could even transform it into Sloppy Joes. Serve with diced potatoes as a meatloaf hash, or like you said, meatloaf sandwiches. Use it for homemade pot pies, or pasties. \n Break it up, add the right veggies, top with smashed spuds, and bake for Shepard's pie. The list could go on. That 2nd loaf will certainly not go to waste.\n\nJust make sure that the loaves are cooked to an internal temp of 160' F. Try topping one with BBQ sauce, steak sauce, or even a good catsup-horseradish sauce. Serve with sour kraut, or steamed cabbage.\n\nSeeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
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"from": "gpt",
"value": " parker57 said:\n\n\n\n\t\t\t...But can you freeze a cooked meatloaf with good results? Since I defrosted the meat once, I would assume it must be cooked before freezing again. Then again, I can also see using it for meatloaf sandwiches and such and not even worrying about freezing!\n\t\t\n\n\nI occasionally made individual ones in a mini bundt pan, use two for that night's supper, and wrap and freeze the other four for future meals. The texture was fine when they were defrosted. I've also frozen half a meatloaf and it, too, was fine. \n\nSandwiches are great! I really like a cold meatloaf sandwich on sturdy white bread with lots of ketchup - it's the only time I use ketchup. I've also had grilled meatloaf slices with Guinness mushroom gravy at a restaurant that was delicious. You could probably use some of the leftover that way.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " Hope the meatloaf turned out good. I plan to use alum loaf pans that seem larger than glass pans. Do you suggest I should use 1 1/4 lbs meat?",
"loss": true,
"prefix": "cookiecrafter:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Coconut rice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. I used to make this with 100g rice, 100g water as a 80% water and 20% coconut milk.\n\nIt turns out nice although I am stuck with a lot of coconut milk in a can that I end up throwing most of it away. Tried putting it into a jam jar and into the fridge. It just splits. Could I buy coconut granules and would they break down in the rice cooker or would I find myself eating small bits of coconut?\n\nFound these two but not sure about the second one\n\n\n\n\t\t\thttps://www.amazon.co.uk/Buy-Whole-Foods-Online-Desiccated/dp/B009CRK4EE/ref=sr_1_2_sspa?crid=2XUOV8U4JIIM1&keywords=coconut&qid=1663395153&sprefix=coconut%2Caps%2C63&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzSUlUTzVNRTNERkFNJmVuY3J5cHRlZElkPUEwNDQ1MTQzMkxRTURaOTAyQVA5VSZlbmNyeXB0ZWRBZElkPUEyN1FHV0I5Q1I2UzlIJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==\n\t\t\n\n\n\n\n\t\t\thttps://www.amazon.co.uk/House-Monara-Organic-Coconut-200ml-Pure/dp/B08WR5FS28/ref=sr_1_14?crid=2XUOV8U4JIIM1&keywords=coconut&qid=1663395078&sprefix=coconut%2Caps%2C63&sr=8-14",
"loss": false,
"prefix": "otuatail:"
},
{
"from": "gpt",
"value": " You can freeze your left over milk.\nAnd split coconut milk is absolutely normal in Asian cooking \n\nYou can buy descicated coconut and make your own coconut milk by soaking it in hot water, squeeze out the liquid and repeat. You use the liquid for your coconut rice (your first link)\n\nI'm not sure of your second link \"for cooking & body care\"?\n\nOr you could buy a block of santen. Stays good forever and you just slice of what you need\nLook for it as \"creamed coconut\". I will send a link, but internet is currently not cooperating",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " You can freeze your left over milk.\nAnd split coconut milk is absolutely normal in Asian cooking \n\nYou can buy descicated coconut and make your own coconut milk by soaking it in hot water, squeeze out the liquid and repeat. You use the liquid for your coconut rice (your first link)\n\nI'm not sure of your second link \"for cooking & body care\"?\n\nOr you could buy a block of santen. Stays good forever and you just slice of what you need\nLook for it as \"creamed coconut\". I will send a link, but internet is currently not coop",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " https://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=mp_s_a_1_2?keywords=creamed+coconut&qid=1663397545&sr=8-2#",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Coconut milk separates just sitting around. That's why you shake the can before using. And, as above, a lot of recipes will use the cream and the more liquid part in different stages of the recipe, especially Thai recipes.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " I keep that coconut milk powder on hand just for this type of dish. It's also nice to add to some Thai or Kerala dishes, in which the coconut flavor seems to need picking up some. Also good to add to smoothies - banana and pineapple combo is one I add it to frequently.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\n\n\t\t\thttps://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U/ref=mp_s_a_1_2?keywords=creamed+coconut&qid=1663397545&sr=8-2#\n\t\t\n\n\n\n\nI use creamed coconut a lot. You can dilute it 4 or 5 parts water to 1 part creamed coconut. I shred it with a microplane and sprinkle it onto water ever dish I am cooking. The part of the bar of creamed coconut that I don't use, goes into the fridge and keeps for a very long time. I have, on occasion, had some in the fridge for over a year and it was still fine.\n\nHere's a link to creamed coconut on Amazon.uk: https://www.amazon.co.uk/s?k=creame...efix=creamed+coconut,aps,182&ref=nb_sb_noss_1\n\nBTW, creamed coconut is not the same thing as coconut cream. It is a solid at fridge temperatures. Depending on your room temperature, it might be solid or might be liquid. I usually buy it at West Indian or East Indian grocery stores.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thanks for all your replies. This is what I have\n\nOrganic Creamed coconut. Can this be frozen or kept in fridge for a long time? Just read below that this is a solid bar.\n\nNow coconut milk powder looks better than the desiccated as you could just add a few tea spoons into the rice cooker.\nI suppose I could also but the desiccated coconut into a neutron blender fin large batches.\n\nI'm not sure of your second link \"for cooking & body care\"?\nThat is House of Monara Organic Extra Virgin Coconut Oil Pure, Raw and Cold Pressed 200 ml. Can I use this or is it just for frying in a pan?\n\nAnd finally\nyou could buy a block of santen. I googled this here and the UK and couldn't find anything on it.",
"loss": true,
"prefix": "otuatail:"
},
{
"from": "human",
"value": " Santen = creamed coconut.\nAlthough, to be really accurate, santen is the product you get when mixing the coconut meat with water, and then squeezing out the liquid. The liquid is santen (Indonesian name) Cooked in, it is then sold in blocks. Stays good forever in the fridge and very long outside the fridge.\nI should have called it \"creamed coconut\" from the start, just couldn't think of the proper English name till I found it online. I could just have looked in.my fridge \n\nYou can use coconut cream powder. It should work fine. I got a couple of bags lying around for when I can't get coconut milk or cream.\n\nDescicated coconut will give you the coconut taste, but you will get little flakes. Up to you if you mind this (unless you mix with water, squeeze etc etc\n\n\nI have no experience with coconut oil\n\nAs an aside:\nI always hope my coconut cream has seperated.\nI take some of the thick thick cream and use it to fry my curry paste or bumbu in it, before using the remainder at a later stage in the dish",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " I never got the \"creamed coconut\", though I have seen it in the markets. Seemed a lot more expensive than other types of coconut flavoring, and none of my cookbooks - Thai, or other SE Asian, or Indian - ever called for it, and only a couple mentioned it in passing. The desiccated, unsweetened types I keep in coarse and a finer grade, some frozen, some coconut milk, liquid and powder, and some coconut oil. Coconut oil I used to have to get in the Asian markets, but now virgin coconut oil can be found in Aldi! I only use it when I want to add that coconut flavor to a dish, that I will use some other coconut in.\n\nI don't use that much sweetened coconut, but only because I don't make nearly as many sweets as I used to. I only make them to take somewhere, otherwise, I'll eat all of it!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " The creamed coconut is cheaper than coconut milk in cans. It's concentrated. The size of blocks of creamed coconut that I buy are equivalent to more than one 400 ml can of coconut milk and cost less. I agree with Badjak that it lasts a very long time out of the fridge. I never put it in the fridge until I have opened it. It's very handy to add a little bit to something you are cooking. I often use it when I don't want to add more liquid, just some coconut flavour and creaminess.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I buy it in the can...but also in the box, when the recipe calls for less. The box is about 8 oz. I find it at the better markets and the Asian markets...but here's the Amazon link (costs more from Amazon, of course): Box Coconut Milk",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " GinnyPNW said:\n\n\n\n\t\t\tI buy it in the can...but also in the box, when the recipe calls for less. The box is about 8 oz. I find it at the better markets and the Asian markets...but here's the Amazon link (costs more from Amazon, of course): Box Coconut Milk\n\n\n\nAroy-D, that's the brand of creamed coconut that I usually get.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Caramel treat or Arequipe - Dulce de Leche (As best known in Latin America)",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I recently came across this Colombian treat called Arequipe or Dulce de leche. Jezzzzzz what a delicious treat. Now, according to various researches, it is believed that the delicious arequipe arrived in Latin America at the hands of the Spanish. As far as I know, it was inherited from Arabia, Indonesia and the Philippines. Although there is not complete clarity about these territories. The Colombian arequipe is a milk-based preparation. The milk is reduced with sugar until the typical creamy consistency is achieved. Originally, this dulce de leche was white, but over time, ingredients rich in baking soda were added, giving it the brown color that characterizes it in many areas of Latin America.\n\nThe arequipe is also known as manjar blanco or cajeta in some LatAm countries. I some how came across an online store called Ruufe. It has some of the most tastiest Colombian snacks. Some people used to refer to the Colombian Supermarket but it now has many more snacks from other LatAm countries. I would give it a shot and start experiencing different snacks from LatAm.",
"loss": false,
"prefix": "ruufe:"
},
{
"from": "gpt",
"value": " Easy Dulce de Leche:\n1 can sweetened, condensed nilk\n1 qt. water.\n\nPreheat oven to 425' F.\nPout sweetened condensed milk into a 8 inch square baking dish. Cover with foul. Place larger baking dish into the oven center. Place smaller dish into it. Add water to 3/4 up the sides of the smaller dish. Bake for 90 minutes. Remove from oven and let cool. Remove foil stir, and enjoy.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freezing pre-cooked spanakopita hors d'oeuvres question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm going to be pulling up some chard from the garden to make room for the garlic I will be planting in a few weeks. I already have various forms of frozen chard saved from last year, so I wanted to do something different. \n\nI was hoping I could make some mini spanakopita and freeze them for later use. Is there a good way to do this ? or am I just setting myself up for disaster?",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " We make spanakopita regularly and freeze individual pieces leftover. They are best reheated in the oven/toaster oven to ensure crispness.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy! that picture is too perfect to be real!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Great!, Just what I wanted to hear.\nThanks",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Good luck with spanakopita! Hope to make a delicious dish!!!",
"loss": true,
"prefix": "sonikoly:"
},
{
"from": "gpt",
"value": " Does anyone have a good recipe for spanakopita?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Mine is a veganized version that changes each time. Im sure someone else will have a better recipe than what I got.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tDoes anyone have a good recipe for spanakopita?\n\t\t\n\n\nI got the recipe I use from and old Greek grandma who lived across the street. We really like it. I cannot attest to its authenticity.\n\nSpanakopita2 Tb Oil\n1 Bnch Scallions, minced\n20 Oz Frozen Chopped Spinach\n½ Lb Feta Cheese, crumbled\n½ Lb Cottage Cheese\n¼ C Parmesan Cheese, grated\n2 Ea Eggs\n¾ tsp Dill\n¼ tsp Mint\n⅛ tsp Black Pepper\n⅛ C Parsley, minced\nTT Salt\n12 Tb Butter, melted\n½ Lb Phyllo dough at room temp.\n\nHeat the oil in a skillet over medium heat and cook the scallions for 5 minutes. Do not brown. Set it aside to cool.\n\nDefrost the spinach and press the water out of it. Place the spinach in a large mixing bowl and combine it with all the remaining ingredients, including the scallions, except the butter and phyllo. Taste the filling and salt to taste.\n\nThe filling can be prepared ahead of time and refrigerated for a day or two.\n\nBrush butter onto the bottom of a 13”x9” baking dish.\n\nOpen the phyllo package and lay the sheets flat on the work surface. Cover with a damp towel. Keep the dough sheets covered during use.\n\nPlace a single sheet of phyllo into the buttered pan. Re-cover the dough. Brush the phyllo in the pan with melted butter. Repeat until there are 10 buttered sheets in the pan.\n\nSpread the filling evenly over the phyllo.\n\nContinue layering and buttering sheets of phyllo on top of the filling using the remaining 10 sheets following the process described above. Butter the top layer.\n\nPreheat the oven to 375°F.\n\nPlace the completed pan in the freezer for 15 minutes. Using a sharp knife, slice the Spanakopita into squares.\n\nBake for 35-40 minutes or until golden brown. Cool the pan on a cooling rack for 20-30 minutes before serving.\n\nElapsed Time: 2 Hours 15 Minutes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thank you, Andy. I have saved it to CMT.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " That recipe is very similar to the one I used to make before My wife turned vegan. I remember questioning tthe cottage cheese at first when I read it, but after making it, it really came out very good.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I think it's better with fresh herbs: https://www.olivetomato.com/greek-spinach-and-feta-pie-spanakopita/",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GG - just the question I was going to ask, sometimes dried is better but good to know in this case fresh is the better option. \n\nAndy - now I know why your pic is so perfect. The squares were cut before cooking! Makes it so clean looking.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n. . . Andy - now I know why your pic is so perfect. The squares were cut before cooking! Makes it so clean looking.\n\t\t\n\n\nYes. Same goes for paklava.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Oh my, didn't know there was such a creature as paklava. Just looked it up. Have you made it? I'd rather follow your recipe than most.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I have made this before to tidy up leftover ingredients like Phyllo dough. I never knew it is something.\n\nI have never froze it but I may. I have learned two new things here (or maybe more).",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tOh my, didn't know there was such a creature as paklava. Just looked it up. Have you made it? I'd rather follow your recipe than most.\n\t\t\n\n\nWe make it regularly.I got the basic recipe from a Middle Eastern cookbook then talked to my sister about it and she consulted with her sister-in-law who was the family expert. I have the resulting recipe. Here's the recipe from 10 years ago.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tOur Armenian Style Paklava\n\t\t\t\t\t\n\nAs a follow-up to Seigal's Pistachio Baklava post I'm posting my version with photos for comparison. Here's the recipe with photos to follow: Paklava 1¼ C Sugar 1 C Water 1 tsp Lemon Juice 3 C Chopped Walnuts...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easiest soup to make",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is it French onion? Tell me your favorite easy and tasty soup",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I assume you are not considering just opening a can of soup . . . \n\nA large bag of frozen mixed vegetables from the supermarket. A jar of Better Than Bouillon soup base (your choice of flavors), water. And if you want to get fancy, salt and pepper. Combine in appropriate proportions and simmer until done.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " A can of Progresso, any style.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Split pea soup: a bag of dried split peas, either green, or yellow, water to cover by two inches, a chopped onion, S&P, diced ham, or ham hock. Simmer until peas are fully cooked.disolved into a rich soup. Add water as required, stir frequently.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Vermicelli Soup - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin prepares a homey vermicelli soup with simple, inexpensive ingredients.\n\n\n\n\n\t\t\t\t\tjp.foundation",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tis it French onion? Tell me your favorite easy and tasty soup\n\t\t\n\n\n\nYou pretty much chose one of the more technically difficult soups as your example of quick and easy, especially if you are not taking any shortcuts \n\nFor me it would be gazpacho. No cooking required, just blend and season.",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "human",
"value": " A good French onion soup is not that easy to make.\n\nvegetable is easy so is lentil",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I agree with the gazpacho! I have one more batch probably out of my garden this season, and it takes more time to chill it, than it takes me to make it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Actually I do have a quicky French Onion Soup.\nHere is dragn's version when she can't wait for the longer...\n\nSaute sliced red onions, preferably in unsalted butter. Minimum One per person.\nAdd beef broth approx 3/4 C per person.\nAdd a splash of Sherry or however much you want. (The heat increases the flavor of sherry).\nSpoon Onions into individual bowls. Pour liquid on top. Place croutons to cover all the liquid. Place gruyere cheese on top to cover. Broil until cheese melts.\nServe with extra garlic bread and have a glass of red wine. Pepper is always welcomed in the broth.\n\nActually if I'm drinking white wine at the time (which I usually am) I will use that rather than sherry.\n\nParticularly love this version as I can make it for 1 or 2 -\n\nThe only thing I sometimes don't have on hand are the red onions, but any others will do just fine. \nCroutons are far more friendly to eat than a whole slice of bread on top of the soup, so difficult to spoon-chomp your way through! Messy!\n\nhmmm, think I have to go check the cupboard for some red onions now.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Easiest soup?\nI suppose whatever is on hand - soup.\nBut actually, I would say: noodle soup.\nFry a bit of Thai red curry paste. Add half onion, coarse slice, water. Boil hard. Quartered tomato. Kaffir lime leave is you got, fish sauce, 1/2 pack instant noodles.\n5 to 10 minutes and you got bowl of soup for 1\nAdd cilantro if you got. Or bean sprouts. Maybe drop egg in it to make it more substantial",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " True Badjak, true. Pack of instant noodles (sometimes 1/2, sometimes not). To the soup I add whatever green vegie in the fridge, a bit of chili oil, if I have wontons, might boil them up separately or along with the noodles. Some mushrooms, left over thinly sliced meat (just before eating, to warm up only) left over shrimp (rare occasion that would be... lol... left over shrimp! rare, very rare indeed) \n\nAnd now, come to think of it, my absolute easiest soup is a clear broth of chicken or beef boullion. Powder, paste or liquid, makes no difference. Some may call this a hot beverage but I call it consumme. \nBoil water in a kettle. \nAdd a base to extra large mug. \nPour in water. \nStir - Drink - Enjoy.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tEasiest soup?\nI suppose whatever is on hand - soup.\nBut actually, I would say: noodle soup.\nFry a bit of Thai red curry paste. Add half onion, coarse slice, water. Boil hard. Quartered tomato. Kaffir lime leave is you got, fish sauce, 1/2 pack instant noodles.\n5 to 10 minutes and you got bowl of soup for 1\nAdd cilantro if you got. Or bean sprouts. Maybe drop egg in it to make it more substantial\n\t\t\n\n\nI have recipes saying to fry curry paste. How do you do that?",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "human",
"value": " cookiecrafter said:\n\n\n\n\t\t\tI have recipes saying to fry curry paste. How do you do that?\n\t\t\n\n\nIn that recipe you were questioning about it, probably in just a little oil, often coconut oil, heated up over med-low heat, and cook until aromatic, and the oil separates some. In Thai curries, where there is coconut milk used as the liquid, put the thick cream off the top of the can in the wok, and boil it down until the oil separates from it some, then add the curry paste, and \"fry\" the paste a couple of minutes, in the oil left in the cream.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Yep @pepperhead212 hit the nail on the head",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tIn that recipe you were questioning about it, probably in just a little oil, often coconut oil, heated up over med-low heat, and cook until aromatic, and the oil separates some. In Thai curries, where there is coconut milk used as the liquid, put the thick cream off the top of the can in the wok, and boil it down until the oil separates from it some, then add the curry paste, and \"fry\" the paste a couple of minutes, in the oil left in the cream.\n\t\t\n\n\n\nThank you very much. I make these recipes 3 to 4 times a month. I think everyone will notice. I call it tidy up a recipe sort of thing.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tActually I do have a quicky French Onion Soup.\nHere is dragn's version when she can't wait for the longer...\n\nSaute sliced red onions, preferably in unsalted butter. Minimum One per person.\nAdd beef broth approx 3/4 C per person.\nAdd a splash of Sherry or however much you want. (The heat increases the flavor of sherry).\nSpoon Onions into individual bowls. Pour liquid on top. Place croutons to cover all the liquid. Place gruyere cheese on top to cover. Broil until cheese melts.\nServe with extra garlic bread and have a glass of red wine. Pepper is always welcomed in the broth.\n\nActually if I'm drinking white wine at the time (which I usually am) I will use that rather than sherry.\n\nParticularly love this version as I can make it for 1 or 2 -\n\nThe only thing I sometimes don't have on hand are the red onions, but any others will do just fine.\nCroutons are far more friendly to eat than a whole slice of bread on top of the soup, so difficult to spoon-chomp your way through! Messy!\n\nhmmm, think I have to go check the cupboard for some red onions now.\n\t\t\n\n\nI was thinking how handy this would be, so I copied the recipe. Ever make it with chicken stock instead of beef?",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Under-processed my tomatoes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I hotpacked tomatoes and processed them in quart jars for 40 minutes instead of the proscribed 45. Jars were cleaned and sanitized with plenty of citric though. Think I’m still ok?",
"loss": false,
"prefix": "Blastborn:"
},
{
"from": "gpt",
"value": " Did you come here so we would give you permission to not follow the guidelines for safe canning? You don't even mention the canning method, like pressure canning or water bath canning.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Hi there Blastborn, Welcome to DC! \n\nWhy don't you tell us how you processed your tomatoes. It would help if we knew exactly what you did. And how long ago? \nIt is always still possible to re-process them if you have any doubts. It might mean opening and clean the edges plus new lids for the screw tops.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " How are you going to store them and for how long?\nI assume out of the fridge, but in the fridge I'm sure they would be fine",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tDid you come here so we would give you permission to not follow the guidelines for safe canning? You don't even mention the canning method, like pressure canning or water bath canning.\n\t\t\n\n\nHot packed in own juice. Water bath. Close to a tsp of citric per jar. Processed at rolling boil for 40 min",
"loss": true,
"prefix": "Blastborn:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tHi there Blastborn, Welcome to DC!\n\nWhy don't you tell us how you processed your tomatoes. It would help if we knew exactly what you did. And how long ago? \nIt is always still possible to re-process them if you have any doubts. It might mean opening and clean the edges plus new lids for the screw tops.\n\t\t\n\n\nHot packed in own juice. Water bath. Close to a tsp of citric per jar. Processed at rolling boil for 40 min",
"loss": true,
"prefix": "Blastborn:"
},
{
"from": "human",
"value": " Did they 'ping' quickly during the cooling period?\nWas there much or any, leakage out of the jars?\nThose are 2 more questions I would think about.\nI don't can tomatoes anymore - it has been a very long time. Only you can answer the questions.\nI personally - would probably go ahead and put them on the shelf - but I've been know to take risks - I'm not advising you to do it.\nIf I did, I would be checking them often for swelling lids. \nAnd be sure to take off the screw caps, if the lids hold when you pick them up - you still have a good seal.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I am more on the cautious side. I would just reprocess them.\n\nNow I'm curious. Why did you only process them for 40 minutes, instead of the 45 that is tested as being safe?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI am more on the cautious side. I would just reprocess them.\n\nNow I'm curious. Why did you only process them for 40 minutes, instead of the 45 that is tested as being safe?\n\t\t\n\n\nAccident. I misread ball’s instructions",
"loss": true,
"prefix": "Blastborn:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tDid they 'ping' quickly during the cooling period?\nWas there much or any, leakage out of the jars?\nThose are 2 more questions I would think about.\nI don't can tomatoes anymore - it has been a very long time. Only you can answer the questions.\nI personally - would probably go ahead and put them on the shelf - but I've been know to take risks - I'm not advising you to do it.\nIf I did, I would be checking them often for swelling lids.\nAnd be sure to take off the screw caps, if the lids hold when you pick them up - you still have a good seal.\n\t\t\n\n\nThey all sealed almost immediately. 1/2” headspace. You can lift the quart by the lid without breaking the seal. There has to be a little margin for error worked into these instructions right? I’m at 800 feet elevation fyi",
"loss": true,
"prefix": "Blastborn:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any idea what this is? Found it on my tuna salad today. So beautiful. Tastes a bit like a pepper.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " S",
"loss": false,
"prefix": "Laury:"
},
{
"from": "gpt",
"value": " Pepper Drops (Perishable)\n\t\t\t\t\t\n\nDeLallo Pepper Drops are bite-sized Peruvian peppers with a teardrop shape and a mild heat—a unique antipasto and gourmet ingredient that is a ready to brighten charcuterie boards, salads, pizzas, pasta salads and more. Plop them in savory cocktails or snack on them straight from the jar!\n\n\n\n\n\t\t\t\t\twww.delallo.com",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tPepper Drops (Perishable)\n\t\t\t\t\t\n\nDeLallo Pepper Drops are bite-sized Peruvian peppers with a teardrop shape and a mild heat—a unique antipasto and gourmet ingredient that is a ready to brighten charcuterie boards, salads, pizzas, pasta salads and more. Plop them in savory cocktails or snack on them straight from the jar!\n\n\n\n\n\t\t\t\t\twww.delallo.com\n\t\t\t\t\n\n\n\n\n\n\nYep, we first had them on a charcuterie plate at a high end Italian place. I tracked some down locally at either Whole Food or Fresh Market. There are several brands.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Those look like some mild chile \npeppers I once bought. I don't remember the name. I imagine that those pepper drops are made with the same kind. I found the name of the peppers I had - Peruvian Biquinho peppers. They had a tiny amount of heat. We didn't really care for them, but they might be nice pickled.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " If you plant small tomatoes along side peppers. you will get small spicy tomatoes. I was container gardening one year and produced some wildy hot bell peppers.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " I got yellow tomatoes that look like that",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I first had some about a month ago. From the self-serve deli counter. Sweet with a bit of spicy after taste. I like them.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " They are peppers, not tomatoes. They are about 1/4 to 1/2 inch in length, but mostly toward the 1/4 size. BTW, they also come in yellow. \n\nI wasnt too fond of them between the brine and the amount of seeds, but hubby realky liked them, which is why i tracked them down.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Those are Roquito peppers.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Or maybe this type (hope they germinate. Seeds are a bit old)",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tThose are Roquito peppers.\n\t\t\n\n\nI wonder if that is just another name for the biquinho peppers that I had.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI wonder if that is just another name for the biquinho peppers that I had.\n\t\t\n\n\nFrom what I've been reading, there are several different names that pepper falls under. More than likely, different regions call them different things. But the Biquinho pepper is supposedly very hot. So apparently there are different versions and different ranges of heat for those peppers, which may be why they have several different names. The Chupetinho peppers, that Badjak posted about, originate from Brazil and come in a few different colors. \n\nFrom what I'm gathering, these are fairly hot little peppers until you pickle them, which turns them sweet.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Also, I've seen these peppers on the olive bar at Giant Eagle and have always thought how beautiful they are. I've never actually tried them, though. I'll go ahead and pick some up the next time I'm there to see what they're like.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " The biquinho peppers that we got had very little heat. That's also what it said in the description of the peppers. I think that biquinho is a Brazilian name for them. Biquinho is a Portuguese word that means a little beak.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What to add to Ramen noodles",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " anything to add to make it better",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " How about doing a stir-fry and adding the cooked noodles to it. Or, I've heard of folks using ramen noodles to make Carbonara. Or make a salad of cucumbers, bell peppers, onion, etc., drizzle with a vinaigrette and toss with the cooked ramen.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Many times I have tossed the ramen flavor packet aside, cooked the noodles, and incorporated them in a totally different recipe. You can always use the flavor packet to make tasty refried beans or salsa.",
"loss": true,
"prefix": "cookiecrafter:"
},
{
"from": "gpt",
"value": " I toss the flavor packet and make my own ramen bowl with made ahead/frozen broth and add a protein like pork belly or char Sui pork or chicken, or shrimp, various veges like mushrooms, green onions, baby bok choy, roasted red bell pepper strips, spinach, basically whatever vege is handy, sometimes a boiled egg, jelly like yolk for me.\n\nI always forget to buy plain ramen noodles when we go to the Asian market, so I end up buying the packets in the regular grocery.\n\nA Ramen bowl is actually on our menu for next week because I made a pork belly for bao buns a couple of days ago and cooked it in a court bouillon so I now have a wonderfully flavored broth with what was left after I scraped the cure off the belly before cookkng.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " Chinese style ginger-scallion sauce and your protein of choice",
"loss": true,
"prefix": "IC 2.0:"
},
{
"from": "gpt",
"value": " For plain noodles, you can cook them in any protein broth, pork, sliced celery, chicken, turkey, lamb, fish, etc. I like to add thin sliced carrot, diced onion, garlic, and a suitable protein, anything from the char Sui as mentioned above, to scallops, shrimp, pork, beef, poultry, etc. You can also make a good stir-fry, and add the ramen noodles into it. Ramen noodles also go well with Italian tomato based sauces, and ground beef, with cheese of course. I've even had chili flavored ramen, complete with beans.\n\nRamen noodles are a blank canvas, just waiting to become your latest creation.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Ramen noodles as in instant noodles?\nThose little packs that come with a small pack of very artificial flavourings?",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tRamen noodles as in instant noodles?\nThose little packs that come with a small pack of very artificial flavourings?\n\t\t\n\n\n\nYup.\n\nYou can also buy Ramen bowls, which come with a seasoning packet and dehydrated vegetables. \n\nMy favorite thing to add to Ramen is peas and/or shrimp.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Thanks\n\n\nI'll use them in stir fries and noodle soups.\nOr with just a little thai curry paste (or sambal) stirred in.\nI had a brand called \"indo\" once and it came with little sachets of kecap, sambal & oil (each packed seperate). Never seen it since, but that worked for me. Much better than that standard salty powder stuff.\n\n\nAnyway, they are easy, boil some water, throw them in the pot, put lid on, turn heat off and use when your base is ready.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " I was, for some peculiar reason, never a fan of ramen noodles. Now I use them all the time. Either as is, throw in some spinach, or bok choy, sometimes with leftover vegetables, chopped meats. Couple of days ago, when I added the noodles to the boiling water I also added the powder immediately. Drained when cooked, plated and added my leftover garlic shrimp. Was delish!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " You can do so much with Ramen noodles. I prefer Shin Ramyun Black, it's so good, and includes a decent amount of dehydrated shiitake mushrooms etc.\n\n\nWhat to add to it? Coconut milk, egg, veg like bok choy... I add bacon, bok choy and an egg for a quick meal.\n\n\nHere are lots of ideas from Serious Eats --\nhttps://www.seriouseats.com/easy-ways-to-upgrade-your-instant-noodles",
"loss": true,
"prefix": "summer57:"
},
{
"from": "gpt",
"value": " https://monkeyandmekitchenadventures.com/miso-soup-with-napa-cabbage-and-noodles/\n\n\n\n\n\n\nSteeping Ingredients:\n\n\n.5 oz. dried shiitake mushrooms *\n2 ½ cups boiling water\n Base Ingredients: \n\n\n½ cup yellow onion, minced\n½ cup grated carrots\n¼ cup red peppers, fine dice\n1 Tablespoon minced garlic\n1 teaspoon minced ginger\n2 cups low-sodium vegetable broth *\n1 cup water\n¼ cup white miso *\n2 Tablespoons reduced-sodium tamari *\n1 Tablespoon rice vinegar\n1 teaspoon pure maple syrup (optional)\n2 ½ to 3 cups Napa cabbage, chopped *\n\nSpice/Herb Ingredients:\n\n\n1 teaspoon garlic powder\n1 teaspoon onion powder\n1 Tablespoon dried minced onions\nPinch to ½ teaspoon sea salt (+/-) *\nPinch red pepper flakes (optional)\n Other Ingredients:\n\n\n6 to 12 oz. noodles *\n3 thinly sliced green onions",
"loss": true,
"prefix": "blissful:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: If you want to live great try this curry",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " 1. frequent grocerie stores and buy food every 3-5 days, fresher the better\n2. get a quality pot and oils\n3. be aware of fires f following plan\n4. try grabbing as much as you can food herb oil liquid wise and throw it in a pot, and cook on high for 30 minutes (to mesh everything together) and 4-8 hours on low. stoves with timers are good for this, may be done in the oven\n\nit results in a curry if mixed well, ie enough water and matter to soak it in. that changes flavor\n\nI suggest a ton of herbs, generous oil, and a heap full of water occiasially, but experiment and see what you can find. I think a crockpot can do this well.",
"loss": false,
"prefix": "unidef:"
},
{
"from": "gpt",
"value": " Is this person a troll?",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " med, I was wondering earlier if we've had an influx of bots again.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " None of their posts make any sense whatsoever.\n\nAlso, note that it’s a very bad idea to add water to a pot of screaming hot oil.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Have you heard of Warmed Over Flavour?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Have you ever noticed that sometimes reheated meat has a bit of a funky flavour, even though it's only been in the fridge a day or two? Well, that's called \"Warmed Over Flavour\" (WOF). There are chemical reactions that happen inside the meat after it's cooked and chilled and then reheated. Here's an article that explains the science and ways to help prevent or limit it.\n\nMeet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky",
"loss": false,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " interesting article taxy, thanks.\n\nAll I can say is 'thank goodness I'm not one that is able to detect WOF!' Have I ever detected it? maybe, but have usually called it 'fridge-taste' and honestly? don't think it was ever chicken!\n\nI often poach several chicken breasts to eat during the week, salad, hot chicken sandwich, etc. I also often cook a bunch of drumsticks and/or thighs to be eaten during the week. Luckily I've never had it happen to taste the WOF - and I hope I'm not jinxed now!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Interesting. Leftovers are often my favorite things to eat. Lots of foods get better after they've \"aged\" for a day or two. I always make my lasagna sauce a day before assembling and baking it because it improves the flavor.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " It's nice to have a name for what I've been tasting for all these years. Yeah, it's there, but I don't care. Cold chicken becomes chicken salad or a quesadilla, etc. so there are other flavors to take your consciousness off the WOF.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I think this was somebody's way of making an excuse for not eating leftovers! Sometimes leftovers taste better, and it would be interesting to see a blind taste test with several people, with some of those things, like chili, tasting the one just finished, or the reheated leftovers. \n\nOne thing that can cause this problem is leftovers being left on the counter for hours, before refrigerating. A common holiday food problem.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I think that a lot of us have been preventing WOF by having the stuff in the fridge either in a sauce or soup or tightly packaged, so it doesn't get exposed to much oxygen. I have often found that chicken that wasn't in a sauce gets that flavour when reheated. I tend to reheat in the microwave, so I always blamed it on the MW. I usually use leftover chicken for chicken salad, where it won't be reheated, or hot chicken sandwich, where it gets reheated by the gravy I pour over it. Sometimes I just snack on a cold from the fridge, left over, chicken leg or wing. I don't notice any WOF with those items.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " plus, for those that mentioned chili and other foods that are mixed together, I think the article was focusing on solid meats - as in chicken, and in particular for their tests, it was chicken breasts.\n\nI for one, like most others here have mentioned, chili's, stew's, etc actually benefit from an overnight stay.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I think the overnight stay really helps the flavor when the steam has enough time to return to liquid. I keep food in the fridge overnight before putting in the freezer.",
"loss": true,
"prefix": "cookiecrafter:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Would you consider translating recipes with online tools?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Please elaborate.",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " if you are being recommended on a recipe in another language you don't know. would you sometimes translate it with microsoft and such?\n\n\nit can be interesting to read recipes in other languages",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " no.\ncomputers are exquisitely dumb at word for for word translations,\nand computers don't cook.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " computers and technology **cook us**",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " I had a situation some years ago when I tried to make a Xmas bread for my Czech daughter-in-kw. The recipe was in Czech, which I translated, the measurements were in metric, which I converted to English, and the ingredient measurements were by weight rather than volume, which I converted.\nIt was supposed to be like a braided bread, but it came out looking like a large Milk Bone, Anyhow, the effort was appreciated.",
"loss": true,
"prefix": "Souschef:"
},
{
"from": "gpt",
"value": " BTW\ntoday's translations are more accurrate than how it used to be",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " I translate Danish and Swedish recipes into English for friends. I use Google translate and then fix the translations. I usually have a good giggle at some of the translations. But, I agree, the translations just keep getting better. Well, there are some annoying people who submit translation suggestions. Sometimes words are translated in a ridiculous manner or as racial slurs or just racially insulting. But, for the most part, with some care and thinking, the recipes translations are good enough.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " No I wouldn´t. A complete waste of time as far as I´m concerned and, as a qualified language teacher, the \"transliterations\" make me cringe.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " Souschef said:\n\n\n\n\t\t\tI had a situation some years ago when I tried to make a Xmas bread for my Czech daughter-in-kw. The recipe was in Czech, which I translated, the measurements were in metric, which I converted to English, and the ingredient measurements were by weight rather than volume, which I converted.\n It was supposed to be like a braided bread, but it came out looking like a large Milk Bone, Anyhow, the effort was appreciated.\n\t\t\n\n\n\n\n Souschef! Where have you been? And Kay?",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tBTW\ntoday's translations are more accurrate than how it used to be\n\t\t\n\n\n\n\nThey still tend to be terrible in the culinary arena. Recipes need to be precise. So no, very much not interested.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Though I am not necessary against online translators. I prefer true and tested recipes (TNT).\nInternet is full of garbage recipes. Full. That is why I like this site. There are people here who can give a solid advice. People who know what they are doing.",
"loss": true,
"prefix": "CharlieD:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO help w/cream-cheese whipped cream",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " In this month's Cook's Country, there's a recipe for Blueberry Cream Pie. I tried making it, but ran into some serious trouble with the topping. Here's that part of the recipe.\n\n-------------------------\nTOPPING\n8 ounces cream cheese, softened \n1 1⁄4 cups (1.75 ounces) sugar\n1 teaspoon vanilla extract \n1 cup heavy cream, chilled\n\nUsing stand mixer fitted with whisk attachment, whip cream cheese, sugar, and vanilla on medium-high speed until very smooth, about 2 minutes, scraping down bowl as needed. With mixer running, slowly pour in cream and whip until stiff peaks form, 1 to 3 minutes, scraping down bowl as needed.\n--------------------------\n\nIt says to beat until \"stiff peaks\" form. Well, that must be a joke! The best I could get was the consistency of thin sour cream—even after popping the mixture into the freezer for a while. I'm an experienced cook, and rarely have trouble getting cream to whip. I think the problem here may be the 1-to-1 ratio of whipping cream to cream cheese. \n\nI searched the Web, and it seems that just about every other recipe for this kind of thing either:\n\n1) Uses a ratio of at least 2-to-1 of whipping cream to cream cheese; or \n2) Says to beat the whipping cream BEFORE adding the cream cheese—or else to beat them both separately and then fold them together.\n\nThankfully, even though the topping is thin, it's still serviceable, so the pie is edible at least. But does anybody have any insight into what might've gone wrong? No matter how cold I got the mixture, that didn't seem to improve the whipping much. Thanks for any help.\n\nOne thing I did want to mention is that I used homemade cream cheese in this recipe, according to this protocol:\n\nhttps://www.culturesforhealth.com/learn/cheese/homemade-cream-cheese/\n\nBut I've made this kind of cream cheese many times before and also strained it for over 12 hours, so I don't think that was the problem.",
"loss": false,
"prefix": "neptune:"
},
{
"from": "gpt",
"value": " This method is foolproof. I use it all the time.\n\nhttps://cooking.nytimes.com/recipes/1021296-peaches-and-cream-pie?smid=ck-recipe-iOS-share",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tThis method is foolproof. I use it all the time.\n\nhttps://cooking.nytimes.com/recipes/1021296-peaches-and-cream-pie?smid=ck-recipe-iOS-share\n\n\n\nHave to create an account.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " New \\york Times has to be the most outstanding annoyingly web site I've ever been to.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " https://www.americastestkitchen.com/authors/193-jessica-rudolph\n\nJessica Rudolph is an associate editor for Cook's Country. She's worked for America’s Test Kitchen since 2016, where she began as a test cook on the photography team. She now develops magazine recipes, including the Dinner Tonight recipe cards in each issue of Cook's Country. She is a culinary school graduate with previous experience in restaurants, engineering, and fanatical home cooking.\n\nBaking is chemistry. The logical cause is a chemical reaction between ingredients. In the test kitchen the recipe worked with the test ingredients. Substitute ingredients, there is a different chemical reaction. Beating ingredients separately and gently folding together avoids the chemical reaction.\n\nAsk Cook's Country\nhttps://www.cookscountry.com/ask\n\nDo you have a kitchen, ingredient, or equipment-related question that you can’t find the answer to? We're here to help. Send your question to the editors of Cook's Country magazine. If we publish it, you'll receive a free one-year subscription.",
"loss": true,
"prefix": "JonasStax:"
},
{
"from": "gpt",
"value": " The directions sound wrong. I would whip each separately and fold them together.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tThis method is foolproof. I use it all the time.\n\nhttps://cooking.nytimes.com/recipes/1021296-peaches-and-cream-pie?smid=ck-recipe-iOS-share\n\n\n\n\nThanks—that one has a ratio of 4 parts whipping cream to 1 part cream cheese. Sounds about right!",
"loss": true,
"prefix": "neptune:"
},
{
"from": "gpt",
"value": " JonasStax said:\n\n\n\n\t\t\tAsk Cook's Country\nhttps://www.cookscountry.com/ask\n\nDo you have a kitchen, ingredient, or equipment-related question that you can’t find the answer to? We're here to help. Send your question to the editors of Cook's Country magazine. If we publish it, you'll receive a free one-year subscription.\n\t\t\n\n\n\nI e-mailed the editors of Cook's Country about my experience as well. We'll see if they ever respond.",
"loss": true,
"prefix": "neptune:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tThe directions sound wrong. I would whip each separately and fold them together.\n\t\t\n\n\n\nYes, doing it like that would have to be an improvement, taxlady.",
"loss": true,
"prefix": "neptune:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any canned soups that you would recommend?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I think generally speaking canned soups have a bad name. Any exceptions?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I grew up with Campbell's because it was cheap and so was my mother. As an adult, I prefer Progresso.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " georgevan\n\nOn a cooking forum, you will get various answers on questions such as this one. They differ from questions concerning cooking methods, particular recipes, etc.\n\nFor deciding about usage of things like prepared soups, mixes, etc., you only need to go by what suits your particular needs, abilities and desires.\n\nSome here will turn up noses at canned soups, etc. You just be you.\n\nAs along as something works for you, go for it. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " There are (were) two kinds of canned soup that I really like. Your taste may be different. I love Habitant French Canadian Pea Soup (not the one with added ham though). When I could get it, I really enjoyed Howard Johnson's Clam Chowder. \n\nAs an adult, I have tried my childhood favourites again, but they were only ho hum. They were Campbell's Cream of Celery soup and Cream of Mushroom soup.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Progresso clam chowder is really good. I could make clam chowder, but clams are scarce here in central Texas. Their beef pot roast soup is great, also. \n\nAny canned chili I've encountered is barely edible. Campbell's soups are fine, just not as good as Progresso.\nAs an aside comment, we went to what was touted as a great restaurant, and it was famous for its tomato aspic. Their \"aspic\" turned out to be concentrated Campbell's tomato soup. You could see the little rings from the can on it. I haven't been able to eat canned tomato soup since that experience.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " I never had canned soups as a child. Mom cooked. Later on, I developed a liking for Progresso Lentil Soup. I haven't even had that in years. \n\nI would say that, generally, people who like to cook don't use canned soups (except maybe in casseroles and skillet dinners).",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " My Mom, not being adverse to cooking from scratch at all, did use canned soups for the various flavours. I believe it was generally Campbell's, Tomato to have with grilled cheese, Chicken Noodle to have with...? My favourite was the Chicken Noodle but I was always disappointed theer was hardly any chunks of meat\n\nWe had stews, chili, hash - but I don't remember a lot of soups.\n\nand she made (according to my father) some wicked chowders.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I like Cambles Cream of myshŕòom, and Cambles bean soup, botg condensed. Stag brand chili ìs preþty good. Habìtanŕt is great. Proģresso pea soup is tasty, as is the tomato bàsil, and weďding soup.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tI think generally speaking canned soups have a bad name. Any exceptions?\n\t\t\n\n\n\nExceptions? No.\nMaking soup is the easiest thing in the world.\nTinned soups are ´orrible!!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " uh huh, uh huh",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " I can't recommend any purchased soups and I make a taco soup, a vegetable soup, and a habatant soup, home canned in quarts.\n\n\nSoup can be as easy as putting asparagus, summer savory, water, onion, garlic, in a blender, then heating it to boiling on the stove. It is just that easy. I make that asparagus soup and serve it with toast and salt if you like. My husband's favorite is this soup.\n\n\nIf I had to buy soups, I'd look for low sodium on the labels. There are mc Dougall soups, Amy's Organic soups, and Health Valley soups and more. Even though they are available in low sodium, they are still 350-410 mgs of salt, which for us, is too much, which is why we can our own.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I primarily make my own soups, but I always have a few cans on hand for when I want something quick with ,little to no effort.\nI think my wife usually picks up Amy's (Brand) Lentil and something like French Country Vegetable. Both are pretty good.\n\nMY daughter liked the progresso butternut squash soup\n\nAnd in the past I've had the Progresso ( I dont remember the name ) but it was something like ' Macaroni and bean' Soup.\n\nI think the Progressive Tomato-Basil soup was good too.\n\nIve been known to doctor up some canned soups by adding noodles, mushrooms, wine , butter .... The end product is good, but it defeats the purpose of getting something quick with no effort.\n\nWhen I do make soup, there is usually more than enough so I freeze its in quart containers ( which is enough for a meal for me and my wife). The most freezable soups Ive come across is split pea and tomato. and soups with whole vegetables ( like potatoes , carrots..) the consistency changes .",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone knows about dead vegetable white bugs?????",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Another strategy, I had a bag of uncooked vegetables left in a badly ventilated corner and for all kinds of reasons, only after weeks when I found the disgusting smell and I found the vegetables became smelly paste and threw them away immediately, however, at the same time I saw quite a number of white bugs (not too small in size, not too big though) staying and climbing on the dead vegetables paste, but they were so strong and lively and couldn't be killed with my strong steps. \n\nI'm not able to check everywhere, but at the moment, I don't find any such white bugs left in my apartment. \n\nI was too nervous and didn't take any picture, does anyone have an idea what those bugs were? (so strong, so lively and couldn't killed easily)\n\nMy concern is if they could leave the dead vegetable paste and live and hide and reproduce somewhere in my apartment, or if they only like to stay in those dead vegetables paste and will not relocate?\n\nThanks so much!!!!! I'm so worried",
"loss": false,
"prefix": "kenny1999:"
},
{
"from": "gpt",
"value": " It could have been almost any bugs that laid eggs in the composting vegetable material, they just hatched into worms or young bugs. They probably stayed where the composting vegetables were because it is rich in nutrients for them.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " not a lot of bugs that enjoy vegetables that are white.\nlookup \"whitefly\"\n\n\notoh, a lot of bug larvae are white / white-tish . . . but a worm like larva does not sound much like your experience...",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " I'm inclined to agree with the others, it honestly sounds more like they might be larvae from insects.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " The only \"food bug\" that I can think of that has a larval form that isn't a soft, squishy, worm-like thing is meal bugs, but they aren't all that white.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " With mealy worms, some are white with bits of brown, but mostly brown, are definety hard to squish and don't look like flies but catepillars.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Remember that Kenny lives in China. There may be species of bugs that infest food that we're not familiar with.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Hi all above. I am NOT sure what they are, but the fact is - they were white in color, and WASN'T KILLED or even hurt at all by my step or hit. What were they??? So horrible!!\n\nMy primary concern is if they would like to stick to the dead vegetable or if they would migrate to other places! Luckily (or unluckily?) I don't find any yet. Any idea or guess??",
"loss": true,
"prefix": "kenny1999:"
},
{
"from": "human",
"value": " Kenny, all animals, including insects, need food and water to survive; worms like that generally turn into flies of some type, so watch for those. If you have removed the infested food and bugs, the worms are probably all gone. I suggest you thoroughly clean that area - with gloves on! - and check your other food supplies to make sure there aren't any more. Good luck.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I would hazard a guess that you got rid of them all when you cleaned up. That's based on you have not found any more. \n\nI just spent quite some time googling bugs and now my skin is crawling and itchy. Yech! \n\nBut did they look anything like the ones in this link? Sorry couldn't separate the picture at the moment. \nsustainable diet for the future\n\nI just hope it is not my future..",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Well, this discussion just ruined MY breakfast.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you use grapeseed oil?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " No, I'll wait until there is more research on it.",
"loss": false,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I used to use if for body oils that I scented myself, sometimes for high heat cooking. But haven't bought or used it for years as I just had too many oils going on and the price wasn't worth it.\n\nDidn't even know that there was a controversy over it. So seeing as I have no intention of using it again... personally, don't care! LOL",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Hmmm. what is there about grapeseed oil that I don't know about? I cook with grapeseed oil for frying. I don't fry too much, maybe potatoes. Otherwise I use a combo of good olive oil and butter.\n\nThe store didn't have peanut oil one time. So I bought grapeseed instead. I prefer peanut oil for its high smoke point, and grapeseed does the same. Plus it has a neutral flavor.",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "gpt",
"value": " I don't know about any controversy about grapeseed oil. I just keep hearing health claims that I have yet to see backed up. \n\nI like my EVOO. It has a smoke point high enough for just about anything I want to fry. I don't deep fry. If I need a higher smoke point than EVOO, I can use ghee.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Unavailable where I live",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " I use grapeseed tablets------supposed to be a blood thinner",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " georgevan\n\nblood thinner? really?\n\n\ni like grapeseed oil because it is not that processed and it doesn't have strong taste.\n\n\n\n\nkaradekoolaid\n\nwhat kind of oil do you use? mild flavor olive?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " in israel we used to have safflower oil but i don't think it's available any more. especially not cold pressed.\n\n\n\nmaybe israelis don't like safflower oil because its hebrew name is unappealing to them. it's called HARRIAA with emphasized letters. the AA is from the throat..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long do spices last?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Do you go by the smell test? How does a person know when it is time to throw it out?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Dry spices will \"last\" forever. That is, they won't rot because they're dried. However, as time goes by, they lose potency. That can impact recipes if you don't compensate. If your spices are older, add a little extra and you should be OK.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " There are some ground spices that change flavour with time. Fenugreek comes to mind. I find the smell of stale fenugreek to be nauseating. It's a regular ingredient in \"curry powder\". It took a while to figure out what it was about store bought curry powder that I found nauseating. But, freshly ground fenugreek doesn't have that smell, even if it is freshly ground from old seeds. I think cumin may do something similar. I find freshly ground or whole cumin to be a delightful spice. I'm not sure if it's stale cumin that I find objectionable in most commercial chili powder.\n\nSo, that's a consideration. While old, ground spices are safe to eat, they will fade in flavour and can develop some off flavours. Whole spices keep their flavours for much longer.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " If you are talking about spices and not herbs. I'd say, spices unground in seed form will last much much longer, years longer than ground spices. If you have the option, keep them whole, and grind enough of them for a month or so.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tDo you go by the smell test? How does a person know when it is time to throw it out?\n\t\t\n\n\nNo, I don´t go by the smell test, because some spices don´t \"smell\".\nIn general terms , it´s better to keep spices whole. If you´ve got the space, keep them in the fridge. If not, in a dark cupboard/closet.\nIn my experience, you could keep spices like that for about 2 years.\nIf you decide to use the spices in any dish, just dry roast them for a minute or so, then grind them.\nWhat happens to spices that are old? They lose their natural oils, so the flavour is not as intense as it should be.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " I agree that whole spices last longer. I try to remember to date my new spices so that i know their age.",
"loss": true,
"prefix": "RVcook:"
},
{
"from": "human",
"value": " I keep them in the fridge and still wonder about this?",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI keep them in the fridge and still wonder about this?\n\t\t\n\n\nThere's no hard and fast rule. Taste them and use more or less accordingly.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I've never had to throw out a spice specifically due to how long I had it, but once my paprika had some kind of insects in it. \n\nOn occasion, sometimes the powdered spices can kinda clump up or develop a consistency problem, if not stored properly ( probably cause of moisture). \n\nI always taste when I cook, so if after adding the required amount doesnt do the trick, ill add a little more until I'm satisfied.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I agree with all of the above, but I still hold on to a lot of spices longer than I should. Don't ask me why (lol), but when I think a spice has been around as long as it should be, I dump it in a large jar along with other spices past their prime and mixed together. I have done things like take a beef patty and coat the out side with the spice mix and fry. I love getting the different taste every time. I also have taken some of the spice mix and brown it in a frying pan just for the nice smell. (it works getting rid of onion/garlic smells, if they are too strong).",
"loss": true,
"prefix": "cookieee:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why only 1/4 cup heavy whipping cream in peas soup?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i've seen some similar recipes with the same amount. isn't it too little?\n\n\ni plan on not eating the soup when it's ready but wait for the qualities to develop.. perhaps even for the night..\n\n\nhttps://brooklynfarmgirl.com/cream-of-pea-soup/",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I wouldn't add the cream until the soup has been reheated and is ready to be served.\n\nClose the blinds, lock the door and add as much cream as you like!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " why no cream until reheating?\n\n\ni think i will double the amount..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Double the amount? Yum! \n\nBut remember... 2 things: \nIt will likely dilute the flavour of the peas a bit. \nAdding that amount just before serving, will probably cool it more than you would like to serve it at\n. \nPlan on serving it the next day?\nReheating before adding the cream prevents separation should you accidently overheat. \n\nHaving it the same day and want the leftovers for tomorrow?\nNo problem, just take care with the reheating to not let it come to a boil.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " COOL",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Most of the thickening will come from the peas. Adding the cream will make it a little smoother and mellow the flavor of the peas. \n\nI recommend following the recipe and testing the results. If you want more cream, reheat the soup and add more cream.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " As Andy suggested,\n\n\"I recommend following the recipe and testing the results.\"\n\nMost always with an untried recipe. Its kinda a common sense thing. Then, make it your own when making again.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti've seen some similar recipes with the same amount. isn't it too little?\nhttps://brooklynfarmgirl.com/cream-of-pea-soup/\n\n\n\n\nYou can put in as much, or as little cream as you like.\nIt doesn´t depend on the recipe. Recipes are merely guidelines. It depends on your taste, and noboldy elses.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " ok people",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I've never added cream to split pea soup. To get it tick enogh, add enough peas, and let them cook until broken down. The pea solids will stay suspended, and give great flavor to the soup. If the pea solids settle to the bottom, make a roux of 2 tbs. flour, and 3 tbs. butter. Let cook until blonde in color. Use excess liquid from the soup to form a thick sauce out of the roux, and add it back into the soup. This will suspend the pea solids. It's called binding the soup. \n\nSmoked ham hocks add a wonderful flavor to pea soup. The fat, collagen, and meat from the hocks add body, flavor, and texture. The bones and cartilage add more collagen, and flavor. After the soup has simmered for an hour or so, remove the ham hock and cut all meat and fat from the bone. Dice and add back into the soup.\n\nI've just never seen a pea soup recipe that added cream.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " My bad. I hadn't looked at the recipe. I thought you were making split pea soup, when in fact, you are making cream of pea soup. The roux can still work for you, but should not be required. The amount of cream alters the texture and flavor of the soup liquid, making it silky, and adding a bit of sweetness that pairs well with the peas. The pea flavor is in the peas, not so much in the liquid. I agree with the others that you can add as much cream as you like. However, this is cream of pea soup, not peas and cream. You don't want the liquid to be cream forward as to take away from the pea flavor.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Ive never put cream or milk in pea soup.... and I make it all the time",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tIve never put cream or milk in pea soup.... and I make it all the time\n\t\t\n\n\n\nMy first reaction was \"cream in pea soup??\" But, then I noticed this is \"cream of pea soup\". It uses fresh or frozen peas.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " funny how we read things to what we expect",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " after sitting in the fridge the soup became thicker.\nat first it was too thin.\ni will use 2.5 cups of liquid next time.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " my question today is..\nwhy frozen peas soup has a sandy texture even after processing it in a vitamix?\nTNNX",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Are you referring to the soup you've just made?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " yes\ni guess this is the texture\n\n\nit can't be different than that",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why not use 'Canned' olives?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I came across the below recipe.\nBasically a marinated olive dish.\nRecipe calls of green olives.\nSays any green olives will do, even jarred ones.\nBut under the notes, it states NOT to use canned ones.\nWhy not ?\n\nI've never had canned green olives, only canned black ones, but I've seen them on the shelves.\n\nIm just curious why the author of the recipe made it a point to avoid the canned green olives.\n\nhttps://www.foodnetwork.com/recipes/food-network-kitchen/zeytoon-parvardeh-9968403",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tI came across the below recipe.\nBasically a marinated olive dish.\nRecipe calls of green olives.\nSays any green olives will do, even jarred ones.\nBut under the notes, it states NOT to use canned ones.\nWhy not ?\n\nI've never had canned green olives, only canned black ones, but I've seen them on the shelves.\n\nIm just curious why the author of the recipe made it a point to avoid the canned green olives.\n\nhttps://www.foodnetwork.com/recipes/food-network-kitchen/zeytoon-parvardeh-9968403\n\n\n\nI made the mistake of buying canned green olives once. They were not brined or pitted. Tasted nasty and bitter. Maybe that's the reason not to use canned?",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Maybe it's a texture thing, larry?\n\nI've had canned green olives from both TJ's and Lindsey and they were delicious. Both called them \"ripe green olives\". They tasted buttery and mild.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " Lindsey sells a canned ripe olive called Lindsey Naturals. It is a green o.live, but tastes just like their ripe black olives. I would think those would be ok in the recipe. Other than that, I believe the bitterness of unripe olives would spoil the recipe, as was stated by the others.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Are green olives just unripe black olives?",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " Vinylhanger said:\n\n\n\n\t\t\tAre green olives just unripe black olives?\n\t\t\n\n\n\nThat's what I always thought.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Vinylhanger said:\n\n\n\n\t\t\tAre green olives just unripe black olives?\n\t\t\n\n\n\nYes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tLindsey sells a canned ripe olive called Lindsey Naturals. It is a green o.live, but tastes just like their ripe black olives. I would think those would be ok in the recipe. Other than that, I believe the bitterness of unripe olives would spoil the recipe, as was stated by the others.\n\nSeeeeya; Chief Longwind of the North\n\t\t\n\n\n\nIve tasted those ' green taste like black' olives. I like them a lot , but it kinda messes with you a bit when you see the green and are anticipating the tanginess.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Vinylhanger said:\n\n\n\n\t\t\tAre green olives just unripe black olives?\n\t\t\n\n\n\n\nYes, and there there are so many varieties of olives.\nI personally like (green) castelvetrano and the little salty black nicoise. I love olives, and tend to buy them at the local specially shops that have them in buckets behind the deli counter. Rarely buy canned olives.\nThe vacuum-packed olives in oil (salt-cured) are also very nice but also very intense.\n\n\n\nI've seen olive trees around here and 'raw', freshly-harvested, uncured olives at the market. \nHas anyone here cured olives? I've thought about trying it.",
"loss": true,
"prefix": "summer57:"
},
{
"from": "gpt",
"value": " Vinylhanger said:\n\n\n\n\t\t\tAre green olives just unripe black olives?\n\t\t\n\n\n\nMany years ago when I worked making pizzas we would use \"G\" for green olives and \"R\" for black (Ripe) olives when taking orders.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "human",
"value": " It never ceases to amaze myself at what I don't know I even don't know.\n\nSweet. Thanks all.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " whether ripe or unripe, they both taste terrible without being cured ( one way or another). Just that the ripe one may be softer than the unripe one.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\twhether ripe or unripe, they both taste terrible without being cured ( one way or another). Just that the ripe one may be softer than the unripe one.\n\t\t\n\n\n\nAbsolutely right! Never thought of that til you said!\n\nand to quote Vinylhanger.... It never ceases to amaze myself at what I don't know I even don't know.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Castelvetrano are a favorite of mine as well.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Challenging local plant-based friendly menu",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Any taste on a bite it's also about the nutrition facts. Those elements in conjunction with the energy that I print on every plate create flavor, an experience. \n\nSometimes the experience is linked to challenges about the supply chain . The tasks related to creating community with local growers, entrepreneurs like me who decided to live in a small town.\n\nMy idea is not about having a vegan-friendly menu, it's more about using fresh, naturally grown, and healthy food. Catching for flavors related with a local community who decided to stay away from corporate suppliers.\n\nBut how to plan a menu when the growers around me are growing something different? How to create consciousness about healthy soil?\n\nSo my question is, how you guys have been facing these kinds of challenges?\n\nHave a great one,\nEd.",
"loss": false,
"prefix": "edleafvirtual:"
},
{
"from": "gpt",
"value": " You´ve got a fairly complex dilemma there, edleafvirtual, but with a noble proposition as a base.\nHow would I begin to resolve the problem?\nFirstly, I check out all my local suppliers to see what is available. That might not be what you actually want, but at least it will give you a start.\nThen I´d start putting together my menu, basing it on what is available, but also on what you want to cook/present.\nFinally, I´d start looking for those \"missing\" items a little farther afield, to see how I could plug the gaps. \nGood luck with your project!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " First off, Welcome to DC, edleafvirtual!\n\nNot quite sure I understand the intent of your question. \n\nAre you asking us how, hypothetically, we would go about trying to make our local suppliers aware of their soil and methods they use growing their products in so as to be vegan friendly for our own restaurant? \n\nI admit I have not browsed thru the forum threads on Health, Nutrition and Special Diets. But perhaps there could be some suggestions for you in it. It has 4 sub-forums might help. \n\nLike karadekoolaid, I think you have a complex challenge and I wish you the best! We have several members, who although don't have restaurants, are quite dedicated to finding, using, getting, growing healthful supplies for themselves. Perhaps they have already posted something that will help.\nGood Luck!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks karadekoolaid, you made my day with your nickname. I'm from Venezuela too hehehehehe.\n\nI agree with you both guys, it's a dilemma. Maybe the first thing to solve is answering the question that dragnlaw made. How hypothetically you would go?\n\nYou can have a farm, organic certified, but it doesn't mean that you are building soil. Regenerate farming techniques, in my opinion, will reduce the impact of farming so in the long run, doing \"Farm to Table\" could help the environment.",
"loss": true,
"prefix": "edleafvirtual:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Savory Peanut butter?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Is there a way to make peanut butter more savory?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " If you're using commercial peanut butter, you may find it contains added sugar. \n\nIf you're making your own, all you need is peanuts.\n\nI don't think yo have to do anything special to make it more savory. Just use it in a savory recipe.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tIs there a way to make peanut butter more savory?\n\t\t\n\n\n\nOf course - but how much more savoury do you want?\nYou could add more sugar, salt and chile powder. \nYou could add spices and fish sauce.\nYou could add Indian spices.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " How do you want to use it?\n\nYou could add tahini to reduce the concentration of the sweetness, or soy sauce to introduce a new flavor.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I just put plain peanuts in my food processor. If they are salted, it is more savory. Either way, left running long enough (4-5 minutes), they go to a paste then get warm and more runny. I freeze it in 1 cup containers. We use it occasionally.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I'm with GG, how are you going to use it? And, are you making it or using store bought? \n\nThere are lots of ways to make a \"peanut sauce\"...so how you are planning to use it is pretty important for what suggestions we might offer.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tHow do you want to use it?\n\nYou could add tahini to reduce the concentration of the sweetness, or soy sauce to introduce a new flavor.\n\t\t\n\n\n\nI had an idea for \"fire ants on a log.\" The raisins could be made spicy but the peanut butter made less bland.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " savory sounds good!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Stir in a little soy sauce",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chili made me sick as a dog",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I make a pot of chili last night and after I ate a couple of bowls I had a terrific stomach ache and it seemed the chili didn't want to digest. I did everything according to the recipe and the only reason that I can figure for my illness is that something in the ingredients was tainted in some way. Maybe the meat was not good. Anyway its one day later and I still feel somewhat sick in the stomach. Of course I threw the rest of the chili out. Has anyone else had an experience like that? And what do you think the cause might be?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Fortunately, not for years, KOW. And usually restaurant food!\n\nHope you feel better soon, and didn't get any other food \"tainted\". Can't think of anything other than meat, in most recipes, that could be infested, except canned foods.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " First time I ate chilly was in a restaurant. I was sick for at least 3 days, maybe longer. It was totally unfamiliar food. That’s what made me I’ll. I can eat now. Took years of practice. But I still don’t like it",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Well we can't know what was bad in it, but I'd guess the meat since most of the ingredients are dry goods besides tomatoes if those are included.\n\n\nCan you easily or often digest bean dishes and how do you do with spices? Were there a lot of spices? One of my son's didn't do well with a heavily spiced dish as a child but now likes lots of spices and hot foods...",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " You ate a couple of BOWLS? Serves you right!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I made a new batch using the same recipe and it didn't make me sick so something was tainted in that first batch",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tI made a new batch using the same recipe and it didn't make me sick so something was tainted in that first batch\n\t\t\n\n\n\nIt's mostly likely the meat. But, it could be vegis or cheese that somehow got tainted with unfriendly micro-organisms through cross contamination or contact with feces somewhere in the supply chain.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " it might be the chili but it might not be. i've heard that food poisoning can take 2 weeks to affect you.",
"loss": true,
"prefix": "HeyItsSara:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Which dal makhani recipe is the best in your opinion?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " STB, Here is my favorite recipe that I've tried. A lot of unusual ingredients - the Indian bay leaf could probably be replaced with a regular bay leaf, as the cinnamon flavor in the leaf is still in there in a cinnamon stick. The black cardamom, however, is really an essential ingredient, giving it a unique, smoky flavor. That optional dhungar method at the end doesn't seem to flavor it that much, though I do use that method with some chicken dishes - more surface to penetrate than with a dal.\n\nIf you aren't using a pressure cooker, somewhere below she tells how to do this in a regular pot. And it's sort of strange the way they give the pressure cooking time in \"whistles\" instead of minutes - this time probably should be about 30 minutes, and natural release of pressure. Hard to overcook for this dish.\nhttps://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/#wprm-recipe-container-139355",
"loss": false,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " You won't be sorry if you make this recipe. An Indian neighbor shared it with me years ago. \n\nDAL MAKHANI\n\n 2\t Red Chile Peppers\n1”\t Ginger Piece\n2\t Garlic\n1 C\t Urad Saboot (whole black beans)\n2 Tb\t Chane Ki Dal (split gram dal)\n1 Tb \t Ghee or oil\n1½ tsp Salt\n5 C\t Water\n4\t Tomatoes (14 oz. Can)\n3 Tb\t Butter\n1 Tb\t Kasoori Mehti (dry fennugreek leaf)\n½ tsp Garam Masala\n2 tsp Ketchup\n½ C\t Milk (if needed)\n½ C \t Cream\n¼ tsp Nutmeg \n\n\nSoak the peppers in boiling water for 10 minutes.\n\nMake a paste of the peppers, ginger and garlic in a food processor.\n\nWash and pick over the beans. Place them in a saucepan with the pepper, ginger, garlic paste and the tablespoon of ghee or oil, the salt and the water.\n\nBring the saucepan to a boil, reduce to a simmer and cook for 1½ - 2 hours or until the beans are tender. Remove from the heat and allow to cool.\n\nPuree the tomatoes in a food processor and add them to the saucepan along with the butter, Kasoori Mehti, the Garam Masala and the ketchup. Simmer for 8-10 minutes stirring occasionally and mashing the beans slightly.\n\nAdd some milk if the mixture appears too thick.\n\nContinue cooking to thicken.\n\nStir in the cream and nutmeg and cook for an additional 10 minutes or until the desired thickness is achieved.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " thanks",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to use a baster correctly?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I use my baster sometimes to extract fat from cooked ground meat in stock pot, but if I keep it faced down too long I lose all I sucked up, but if I tilt it up fast it spews liquid into the air. How do I keep liquid in baster for required amount of time? Lol.",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I rarely use the baster in my kitchen (I have about a half dozen I use for my garden things! lol), but I know what you mean, about it not holding the liquid - the seal isn't always great, though sometimes they are pretty good. And when you turn it upside down, with hot liquid in it, the air inside can heat up and expand, shooting the liquid out, as you described.\n\nThe baster in my kitchen is a very old stainless steel one - the only one back then, and the rubber bulb has decayed several times. I just buy a dollar store baster, that looks the same size, and the bulb lasts another several years. \n\nI have one large baster, I use for garden purposes, and the bulb didn't seal very well, so I just used duct tape! Doesn't leak a drop now!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I try to plan what I'm making so I can put it in the fridge overnight and allow the fat to congeal on top. Then it's easy to scrape off.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Two solutions that usually work for me...\n\nwtih a deep pot, as you are describing, try to tilt it as much as possible, thereby lessening the tilt required on the baster itself. Also try to keep your receiving container (for the liquid in the baster) as close as possible. This creates an almost sliding motion going from one place to the other. \n\nWith a roasting goose, I try to slide the oven shelf out as far as can safely be done (without spilling or crashing the shelf). Again bring the receiving vessel as close as possible so the baster doesn't need to be tilted up as much. \n\nFor basting chicken/turkey, well of course, one doesn't need to tilt the baster at all, just slide it up the side of the meat. \n\nLast suggestion, don't tilt it up so fast, nor try to fill the baster too full, because like you, I found a veritable loss and/or spout action.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " If I'm browning ground beef in a pot and I want to remove some/all of the rendered fat, I use paper towels.\n\nPush the cooked meat to one side and tilt the pot so the melted fat runs away fro the meat. Soak it up with some paper towels and discard.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tIf I'm browning ground beef in a pot and I want to remove some/all of the rendered fat, I use paper towels.\n\nPush the cooked meat to one side and tilt the pot so the melted fat runs away fro the meat. Soak it up with some paper towels and discard.\n\n\n\n\nI've done this too, depending on how big the batch of meat is. Would rather sacrifice some paper towel than wash the baster!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " For ground beef, I brown it with a lid on the pot/pan allowing the meat juices, and fat to collect in the pan. When the meat is cooked through, I pour off the juices into a metal bowl and place in the fridge, The fat floats to the top and is easily removed to be discarded, or used as beef tallow for frying. The left over juice has jelled, and is rich un both collagen, and flavor. I use that for soups, gravies, and such. After the liquid is poured off, I continue to brown the meat to develop the maillrd reaction.\n\nFor roasts, roasted fowl, and braised meats, again, use a shallow serving spoon, or fat separator to remove the liquid to a bowl. Refrigerate to harden the fat. You will find the fat is widely used for frying foods. Duck, and goose fat for frying potatoes, chicken fat, known as schmaltz for the same thing. Duck fat can also be used to poach duck meat, as in duck confit. Pork fat can be strained to make lard.\n\nI have no use for a baster. There are better tools. Here are a few a links for a fat separator:\nhttps://www.amazon.com/OXO-Grips-Gravy-Separator-4-Cup/dp/B071F2ZM15/ref=sr_1_6?keywords=fat+separators&qid=1647197084&sr=8-6\n\nhttps://www.amazon.com/dp/B004WMOR6K?tag=aboutcom02thespruceeats-20&linkCode=ogi&th=1&psc=1&ascsubtag=4151750%7Cn535c4931649b4f5f96810f4b63d15bd318%7CB004WMOR6K\n\nhttps://www.amazon.com/dp/B0161FLOUW?tag=aboutcom02thespruceeats-20&linkCode=ogi&th=1&psc=1&ascsubtag=4151750%7Cn535c4931649b4f5f96810f4b63d15bd318%7CB0161FLOUW\n\nHope this helps.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Prices!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Just ran out to a local supermarket to take advantage of a sale on boneless chuck roast. Couldn't help notice the price per gallon of gas ($4.59) was higher than the per pound price for the chuck roasts ($3.99). That hasn't happened in a long time.",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Agreed Andy! \nI did a big shop yesterday, hit all of my usual places in one day to be sure that we are well stocked before the bottom falls out.\nI'm grateful that DH topped off our Gas tank just before the price shot up like mad.\n\nHold on to your hats everyone, it's going to be a bumpy ride!!!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " You guys should think yourselves lucky.\nHere a quote from the local press in SE London today:\n\"Fuel prices have hit a new record high as the average price for diesel in the UK has reached 165.24p per litre, according to the latest RAC data.\"\nThat makes a (US) gallon about 625.9 p ( £6.26)\n £1 sterling is $1.31, so a gallon, today, would cost you $8.20.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " karadekoolaid said:\n\n\n\n\t\t\tYou guys should think yourselves lucky.\nHere a quote from the local press in SE London today:\n\"Fuel prices have hit a new record high as the average price for diesel in the UK has reached 165.24p per litre, according to the latest RAC data.\"\nThat makes a (US) gallon about 625.9 p ( £6.26)\n £1 sterling is $1.31, so a gallon, today, would cost you $8.20.\n\t\t\n\n\n\nI wouldn't want to pay those prices. It's difficult to compare prices internationally with all the differences in taxation etc. Fuel prices in European countries have always been significantly higher than the USA.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI wouldn't want to pay those prices. It's difficult to compare prices internationally with all the differences in taxation etc. Fuel prices in European countries have always been significantly higher than the USA.\n\t\t\n\n\nBut you´ve got to take into account that Europe, in general, has a far more advanced public transport system. I´m currently staying in a town 30 miles from London. I can be in the centre of London in just over an hour; no parking problems, no traffic jams, for just $11-12. I can buy a weekly bus pass which gives me unlimited bus travel in the town for just $28.\nMaintaining a car costs, probably, $500 a month, taking into account taxes, insurance, petrol, etc., so for many, public transport is way more efficient.\nHowever, there´s nothing like the phenomenal connection of Interstates and the comfort of driving down them!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " Average price in Waterdown, Ontario, Canada is $1.85 per litre. \n\nThat is $.50 cents more than same time last week.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " karadekoolaid said:\n\n\n\n\t\t\tBut you´ve got to take into account that Europe, in general, has a far more advanced public transport system. I´m currently staying in a town 30 miles from London. I can be in the centre of London in just over an hour; no parking problems, no traffic jams, for just $11-12. I can buy a weekly bus pass which gives me unlimited bus travel in the town for just $28.\nMaintaining a car costs, probably, $500 a month, taking into account taxes, insurance, petrol, etc., so for many, public transport is way more efficient.\nHowever, there´s nothing like the phenomenal connection of Interstates and the comfort of driving down them!\n\t\t\n\n\n\n\nThat's great but off topic. Public transportation is available in the US as well. most people choose to drive. I live about 30 mies from Boston and can take a train into the city for $12.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tThat's great but off topic. Public transportation is available in the US as well. most people choose to drive. I live about 30 mies from Boston and can take a train into the city for $12.\n\t\t\n\n\n\nWith the way they drive in Boston I don't blame you for taking the train.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "human",
"value": " FrankZ said:\n\n\n\n\t\t\tWith the way they drive in Boston I don't blame you for taking the train. \n\n\n\n\nI'm one of those \"Boston Drivers\". Actually, I've mellowed with age but when I see another driver exercising his \"god-given right\" to drive like as Boston driver, I smile to myself, confident that the torch has been passed and the tradition will live on.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Are there any Boston drivers, not counting taxi drivers, who know that they have blind spots? I remember spending a couple of weeks in the Greater Boston area and I actually started looking to see if anyone bothered to check over their shoulder before making lane changes. I only ever saw taxi drivers do that.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Paprika in tomato sauce?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " do italians are also adding paprika to tomato sauce like it is common in israel?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " No they don´t!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " i see karadekoolaid\n\n\n\n\n\ninteresting to know the reason why",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " shouldn't think the taste profile would change enough to warrant it. Certainly the colour would be lost. \n\nHow much do you typically add?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti see karadekoolaid\n\ninteresting to know the reason why\n\t\t\n\n\n\n\nIt would be interesting to know why paprika is added in Israel.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti see karadekoolaid\ninteresting to know the reason why\n\t\t\n\n\n\nPaprika peppers are typical of Hungarian cooking, where there are two types: mild and hot.\nPaprika is also a name given to some Spanish peppers, although the proper name should probably be pimiento, rather than paprika.\nPaprika isn´t used in Italian cooking simply because it´s not an ingredient that is typical of Italian cuisine: the same way that chickpeas are not typical of British cuisine, parsnips are not typical of Colombian cuisine and mangoes are not typical of Chinese cuisine.\nHowever, if you want to put paprika in your sauces, go ahead! I often use it in tomato-based sauces.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tshouldn't think the taste profile would change enough to warrant it. Certainly the colour would be lost. \n\n How much do you typically add?\n\t\t\n\n\n\n\nmost of the time a half teaspoon of paprika for 250gr of dried pasta along with significant amount of tomato paste",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " No Italians use red pepper flakes! At least I do! lol",
"loss": true,
"prefix": "salt and pepper:"
},
{
"from": "human",
"value": " salt and pepper said:\n\n\n\n\t\t\tNo Italians use red pepper flakes! At least I do! lol\n\t\t\n\n\nExactly. Italians tend to use peperoncino, because that was the hot pepper which arrived in Italy (probably via Sicily, Sardinia, Corsica) from South America - where all hot peppers originated. \nWhy don´t Italians use paprika? Because they got peperoncino first.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " i see!",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: A question about paprika and freshness",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " often you can buy here paprika with oil in it.\ncompared to regular paprika it will stay fresh much less?\nwhat if it is stored in the fridge?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I wonder if the oil is to keep its flavor, instead of it just being released into the air? I have never seen that before, even long ago in those Hungarian stores in NY - the first places I found real paprika!\n\nI always keep my paprika in Foodsaver packs - the flavor keeps pretty much forever in those, and I just refill jars from them, and reseal them. I used to keep it in ziplocs, but in the freezer. If you don't use it very often, maybe keep a jar in the fridge, and if it was the oiled type, I'd definitely keep it in the fridge.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Pepperhead, I haven't seen it with oil either. And I would be someone that would notice, since we don't use things with added oil, hence don't buy them. \n\n\n\nFor peppers, either dried/dehydrated, frozen fresh, or even canned in pieces or pepper sauce, peppers do well all kinds of ways. None uses oil though.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Maybe the oil is to make sure the oil soluble flavours get into the food. I read that you shouldn't sauté paprika, because it burns too easily. That one should always add it after any other spices have been sautéed, off the heat and only put the pot back on heat after more ingredients have been added.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I would think it would be more efficient and less expensive to just infuse oil with paprika as needed.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " thanks\nit costs the same btw\n\n\nthe color of the regular paprika is much much brighter\n\n\nthey usually use the oil paprika for morocan fish sauce",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Crockpot Multi express Sauces?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi,\n\nI have a crockpot Multi express and have been using it lately to cook my chicken breasts with on the steam function. \n\nI was wondering how would I cook the chicken breasts with sauces that you can get from in the super markets in Jars such as Sweet and sour chicken. Curry sauces, or beef with chilli Con carne, Spaghetti sauce. Would it be possible to cook these in my crockpot using the Steam option. Please let me know if anyone has done this before and how have you done it. \n\nThanks",
"loss": false,
"prefix": "mchugh21:"
},
{
"from": "gpt",
"value": " Most of those sauces are too thick to generate steam. They would likely just burn",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Yes, you would probably need to some liquid to create steam. And the result would be diluted.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Does your MultiPot have a \"Warm\" function? \n\nSteam your breasts as usual, switch to 'Warm', pour sauce in over (perhaps sliced) breasts and reheat sauce. \n\nYour appliance is warm, your chicken is warm, it should not take very long to warm the sauce. If there is an excess of water left over from steaming I would remove it.",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone use liquid smoke?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I used a a few times on steak and it was so so----nothing special. I am interested to know that if you use it what do you use it on?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I wouldn’t just put it on a steak. I use it in sauces and in basting liquids for slow roasted recipes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Yep.\nWonderful stuff; adds a touch of smokiness to sauces, chile con carne, stews, BBQ - great.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " I, too, use it. I wouldn't put it on steak either but endorse what the two previous posters have mentioned. Always have some in our pantry.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Hmm, on steak?\n\nI've found it can be used well in tiny amounts, but too much is noticable. You can tell that it's liquid smoke, not actually smoked foods.\n\nI remember watching Alton Brown make his own liquid smoke by capturing it on top of some contraption that he assembled.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I use liquid smoke as well, in soups, stews. gravies, and sauces, anywhere I want a little smoky flavor. I prefer the mesquite flavor to the hickory.\n\nYou have to use it sparingly as it's very strong, and too much can easily ruin a good recipe. \n\nFor meats. I'll use it for pork, and poultry, as part of a wet rub, or BBQ sauce. A touch is good in mac & cheese, and in chili. It's also good in legume soups. I wouldn't use it by itself as a seasoning, or rub.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Our son uses it when he makes beef jerky. I use a few drops in a cheesy cauliflower soup, and as part of the seasonings when making spare ribs in the slow cooker.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " I've used it in a marinade for tofu before baking and in baked beans and lastly split pea soup!",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Marinades ( especially ones that will ultimately wind up on he grill). Mom vegetarian stuff doesnt cook the same way its meat counterparts do due to either lack of or just different types of fat. therefore, they burn on a grill. I usually precook, then finish off on he grill ( with a little marinade hit up with a little liquid smoke, to give it that grill-like flavor.\n, BBQ sauce , Pea soup ( or any recipe that may call for a ham hock or something like that to stew for awhile ), chili. and probably a bunch of other things I can think of at the moment .\n\nAs mentioned multiple times above, a a few drops goes a long way. many have a tanginess in addition to the smoky flavor, so need to take this into consideration.\n\nSome stir fry dishes to give a smokey flavor , since my wok will never reach the heat the ones in the Chinese restaurants do.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I also use it in dips, soups, beans and marinades.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Katie H said:\n\n\n\n\t\t\tI, too, use it. I wouldn't put it on steak either but endorse what the two previous posters have mentioned. Always have some in our pantry.\n\t\t\n\n\n\nSame here.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Ditto to everyone!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I always have it at the ready in the fridge. But for some reason never use it. I am always concerned it would over power.\nAlso what brand do most use or find is the best? I have, I think its called Colgins. Something like that.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI always have it at the ready in the fridge. But for some reason never use it. I am always concerned it would over power.\nAlso what brand do most use or find is the best? I have, I think its called Colgins. Something like that.\n\t\t\n\n\n\nI used to love Wright’s in the square blue bottle. But now all I can find is Stubb’s. I have mesquite and kickory flavors.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I use Figaro Hickory.\n\nPretty much use it as others here do. Can't imagine myself using it straight on a steak.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " The only time I use liquid smoke is when I make jerky in the dehydrator.",
"loss": true,
"prefix": "Farmer Jon:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is my vegetable oil still good?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " a long time ago I bought a gallon of vegetable oil and its been in the cupboard for a few years. Is it still good or does it spoil like other things.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I did a 'net search on the shelf life of cooking oil and came up with this: \n\nhttps://www.bing.com/search?form=BGGCMF&pc=U159&DPC=BG00&q=shelf+life+of+cooking+oil\n\nJust click on the link and you will see a variety of information on the subject.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " If it has started to go rancid it will smell and taste bad.\nRancidity happens due to oxidation, so the more air it is exposed to the more likely it is oxidizing. Heat speeds along oxidation as well.\n\n\nI sniff any oily things we might eat, like nuts (chopped or not), seeds, seed butters, nut butters, and I sniff almond oil which I use on my skin after a shower. Almond oil goes bad quickly. I buy fresh pressed and hope it lasts a year.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " It has very likely gone bad. Smell and taste it.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Some people have good sniffers; some don't. How's your's, george? Do you trust your nose and palate?\nYou'll know if it's bad.\n\nIf you're not sure or have any apprehensions, chuck it.",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Oil smoke point in practice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nIn doing research for different smoke points for oils, there is one point that is often overlooked, the method of cooking.\n\nFor oven baking, in a tray, with a paper sheet often at ~220 c/430f.\nBut this is the temperature of the air in the oven, not the oil.\n\nWhat would the oil's temperature in this case, and how can I measure it?\nThe bottom part of what's cooking and the oil on it comes into contact with the paper/tray, so it could be hotter then the top?\n\nSo what oils or other replacements are safe for use in this case?\n\nThank you.",
"loss": false,
"prefix": "Noob00225:"
},
{
"from": "gpt",
"value": " I never considered \"smoking point\" as a concern for oven use. Unless you are roasting/baking at temperatures over 475/500 f - 240/250+ c. (then you'd better start with a squeaky clean oven or you will smoke out the house!)\n\nTo me, it is strictly a pan issue. Pan's temperatures are much hotter than your oven with the pan being in direct contact with the heat element/burner and your oil and therefore the food also being in direct contact.\n\nThere is a hand held device that is called an infrared temperature gauge. Prices in North Am. vary from about 30$ to over 150$. I have no idea how accurate they would be for your research. \n\nSo other than reaching in with your hand and a regular cooking thermometer and touching the oil and bottom of the food, I have no ideas for you.\n\nEdit: As to what oils to use, a general research will give you oil smoking temperatures. If they will smoke in a pan at certain temp, I'm pretty sure they will smoke in the oven at basically the same temps. \nIt will also depend on the thickness/depth of the oil - a thin smear will smoke much sooner than a 1/4 inch.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Noob00225 said:\n\n\n\n\t\t\tHello,\n\nIn doing research for different smoke points for oils, there is one point that is often overlooked, the method of cooking.\n\nFor oven baking, in a tray, with a paper sheet often at ~220 c/430f.\nBut this is the temperature of the air in the oven, not the oil...\n\t\t\n\n\n\n\nThe temperature of the oil will eventually reach oven temperature. By that time, most oils would be braking down and smoking.\n\nTheoretically, you should use an oil that will remain stable at your oven temperature. Oil mixed into food will not reach oven temperature while oil in an open roasting pan would. \n\nSo you have to choose your oils based on their use.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO some advice on finding some ingredients",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a chicken curry recipe that calls for `kasmiri chili' and `Kasumi methi'. I have no idea where to get them. Any ideas of what to do?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Kasumi Methi, are sundried Fenegreek leaves. maybe just use fresh? or ground powdered/seeds?\n\nKashmiri Chili powder - just looked it up - is a very mild chili powder, possibly use a spicy paprika?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " A good substitute for the kashmiri chili is a mild Numex chili - chimayo powder is a little hotter, but fairly available, and a very similar flavor.\n\nDo you have fenugreek seeds? You can substitute about 1/3 powdered seed, if no leaves are available. And it might be better than many of the dried leaves on the market, even from Indian groceries. I never could find any that had that much flavor - like dried basil! But several years ago, I ordered some directly from India, on ebay, on a whim! I was ordering some other ingredients, that they didn't sell here anymore, and saw those on their \"store\". The amount I got was incredible, due to the dry herb, and the flavor was also incredible - like it had just been dried yesterday! I vacuum sealed it, in a few batches, and put them in the freezer, and and put some in about a 1/2 c jar, for regular use. The asafoetida (a.k.a. hing) was the spice I was originally ordering from there, and it was much better (I know you're asking \"How can asafoetida be good?\" ) than the greatly diluted stuff they sell here. And another thing I got, that the markets stopped carrying, was the black salt, that was not in powder form - now, the local markets only sell powder, which is diluted with salt! I was surprised how cheap all this was, with no shipping charges - included in the food cost.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " george, a better question is where do you live, and what access do you have to markets that have various international ingredients? We can help you narrow it down from there.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " buckytom said:\n\n\n\n\t\t\tgeorge, a better question is where do you live, and what access do you have to markets that have various international ingredients? We can help you narrow it down from there.\n\t\t\n\n\n\nThat's an excellent point. Where you live will make it easier or harder to find \"exotic\" ingredients. I'm lucky. Where I live there are a lot of ethnic stores within three or four kilometres: at least three South Asian (Indian, Sri Lankan, Pakistani, etc. cuisine), a number of Middle Eastern and North African grocers, at least two East Asian grocers, five or so Caribbean grocers, Italian, and that's just what I can remember off the top of my head. It does make getting some ingredients a whole lot easier. So, it does depend on where you live. Ethnic stores won't all have everything you are looking for.\n\nI still find it daunting. There are just so many exotic ingredients and before I buy something, I don't even know if I will ever want to use it again.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " If there´s a Patel Brothers Indian grocery near you, you can find the ingredients there.\nYou could also but the ingredients online; I always use ishopindian.com",
"loss": true,
"prefix": "karadekoolaid:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What to do with corn tortillas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't know how many times I have bought corn tortillas thinking I was going to do something with them only to have them sit in the fridge for months on end. Any ideas on what to do with them?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Make tacos, enchiladas, skillet pizzas",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " The only tortillas I don't care for are the ones made with Corn! Go figure.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " We get the 4 lb bags of Mission brand corn tortillas because they are oil free.\nI bake them flat on parchment, a pan of them one layer at a time, 350 deg F for 18 minutes. They finish crisping up when they cool on the stove. We use them like tortilla chips with salsa.\n\n\nTo spice them up, spray with braggs aminos or soy sauce or pickle juice, sprinkle with smoked paprika, chili powder, onion powder, garlic powder...whatever you like before baking. \n\n\n\nAfter we bake them we cool them and then bag them and use them for salsa or with refried (we make unfried beans) beans, or crumble into soup.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tThe only tortillas I don't care for are the ones made with Corn! Go figure.\n\t\t\n\n\nI agree 100%! Flour tortillas just have no flavor for me, except when made with lard, but there is nothing that doesn't taste better in the corn tortillas.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " If you feel adventurous, fresh corn tortillas are great frie crispy, and dipped into salsa, or broken into chips, and smothered with seaoned ground beef, shredded beef, refried beans and cheese sauce to make nachos. Corn tortillas also add great flavor, and thickening power to chili. Tortilla soup is a favorite as well. Put some enchilada, or adobo sauce in the bottom of a loaf pan, topped with corn tortilla, then ground beef, blac olices, cilantro, shredded cheddar, more sauce, then repeat to make what we called enchilada pie, though it also is called tamale pie, Mexican lasagna, and other names. It's yummy, and can be portioned oce cooked, and frozen. Use corn tortillas to make carne asada tacos, shrimp, or fish tacos, shredded beef tacos, etc. Fill scantly with meat and cheese, roll them up to make tacitos. There are other things you can do with them, both sweet, and savory.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Make some quesadillas. Just place a tortilla in a pan or hot plate, put some cheese, or meat mixture, or chicken in the middle, place another tortilla on top , flip over until just browned, cut into 4 pieces and enjoy.\nOr toast them until just crispy, break into pieces, cover with shredded pork, or chicken, salsa verde, oaxaca cheese - and a couple of fried eggs on top!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " LOL Pepper, you mis-read... I DON'T like corn tortillas.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tLOL Pepper, you mis-read... I DON'T like corn tortillas.\n\t\t\n\n\n\nWhile I won't refuse corn tortillas, I purchase only flour for home, unless I'm preparing for guests.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Corn tortillas are traditional for tacos, tostadas, enchiladas and of course, tortilla chips. Flour tortillas are traditional for burritos and chimichangas. That said, I interchange them all the time.\n\nWhat I want to know is, why can you buy flour tortillas in a myriad of sizes, but they only make one size corn tortillas?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " This is a variation of the Chief’s. In our house, Jr as a teenager thought he invented this recipe long before the interne and was something he was proud to make. Make taco “lasagna”. Spread thin layer chunky salsa, add soft tortilla, layer taco filling, another tortilla, refried beans, tortilla, cheese, salsa. Repeat layers or layer however you like. Bake in a pie pan until heated through. Top w/ shredded lettuce, cilantro, sour cream, green onion etc. Cut in wedges. \n\nMake tortilla soup. Tear or slice tortillas Google recipes. Tortillas help thicken soup and add flavor.\n\nCut in small or large wedges. Bake or fry til crisp. Make Nachos. Watch sports.\n\nTostadas. Bake or fry tortillas until crisp. Pile on ingredients as for flat tacos. Good, but wear a bib. \n\nWrap tortillas in foil. Bake until hot. Spread with butter. Roll up and eat with dinner. Keep warm.\n\nAnd my favorite that I somehow seldom make…Huevos Rancheros. \n\nLayer crisp tortilla in this order with: (Or use two tortillas if they are small and will fit on plate.)\nrefried beans, or serve be on the side\ncrumbled cooked sausage or chorizo\nsalsa \negg/s, cooked how you like\ntop with grated Monterey jack or Mexican cheese\ncilantro leaves. Serve on the side-- avocado slices, sour cream and salsa or pico de gallo",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tLOL Pepper, you mis-read... I DON'T like corn tortillas.\n\t\t\n\n\n\nI did mis-read that. I guess it was what expecting it to say!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " LOL Pepper, you mis-read... I DON'T like corn tortillas\n\t\t\n\n\nNEVER go to Mexico, Dragn - you´ll starve to death",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " Corn tortillas have a longer tradition. Corn, maize, is indigenous to the Americas. Wheat is not indigenous to the Americas.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " If I ever do go to Mexico, hopefully I will like someone else's cooking. I like corn, really do. But the 2 times I used corn tortillas (yes, for taco s) I personally found them disgusting. Others like them, just not me.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I chop up Corn Tortillas and use them to thicken Chili.\nOoh, thought, then with any leftover tortillas, made chips out of them and dip them in that Chili!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Don't eat them. Mexican cuisine is an oxymoron.",
"loss": true,
"prefix": "kb0000:"
},
{
"from": "gpt",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tI chop up Corn Tortillas and use them to thicken Chili.\nOoh, thought, then with any leftover tortillas, made chips out of them and dip them in that Chili!\n\t\t\n\n\n\n\nLove this. It might be a bit crazy for some, but I did this once and then decided to use some left over sour cream to top the chili. Have I been adding sour cream to my chili ever since? You decide.",
"loss": true,
"prefix": "Romero:"
},
{
"from": "human",
"value": " Romero said:\n\n\n\n\t\t\tLove this. It might be a bit crazy for some, but I did this once and then decided to use some left over sour cream to top the chili. Have I been adding sour cream to my chili ever since? You decide.\n\t\t\n\n\n\nNot at all Romero!\n\n\n\n\nI put my sour cream to the side this time, knowing that I would probably only eat half and give the rest to DH, he does not like sour cream.\nHave you tried your Chili on top of a baked Russet Potato/Jacket Potato?\nI also add chopped sweet white onions and shredded sharp cheddar cheese!!\n\nOh, and welcome to DC.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " Sour Creme is quite common here in Canada. Even available in restuarants. \n\nHey, missed your introduction thread, so here's Welcome to DC Romero!",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Granola and almond milk questions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what's you favorite granola? {brand or recipe}\n\n\nwhat you favorite almond milk brand? and why?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Interesting question Seeing-to-Believe, why don't you start out with your favourites - lets see if we have the same Brands in Canada as in Israel?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " as a quite curious person i'm interested to know whats in other places too",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Favorite granola is whatever's on sale.\nFavorite almond milk - we use oat milk and rice dream here",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Yes, I tend to agree with Dragnlaw:\nWhat´s your favourite?\nWhy is it your favourite?\nWhat makes it special to you?\nWhat's your favourite granola? \nWhy is it so good?\nHow do you use it?\n\nThis forum is to exchange ideas - so let´s have some of yours so we can compare with ours, eh?",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " Rice Dream is what I use\n I think the original flavor tastes great\n Granola isn't something allowed in my diet, i.e\n no nts, no oats",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tRice Dream\n\t\t\n\n\n\nWe get the Enriched Vanilla.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tFavorite granola is whatever's on sale.\nFavorite almond milk - we use oat milk and rice dream here\n\t\t\n\n\n\n\nwhat brands? except for the granola..\n\n\ni want to get inspiration by looking at websites of specific brands.\n\n\ni used to buy oat milk as well but the tasty ones belong to huge companies in israel which i try to avoid..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " where do they produce rice dream?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " We make our own soy milk, rice milk, oat milk, strain it or not, add flavors or sweetener or not. I like having plain available in the fridge and usually add flavors or sweetener to the dish I'm making.\n\n\nOur granola is just oats (thick cut), on parchment. Then in a blender I put apple sauce (or pear sauce), banana or not, oranges, really any fruit, cinnamon, enough water to make a thick sauce, then massage it into the oats on the parchment. (about 3 cups of sauce to 10 cups of oats on two parchment lined half sheet pans)\n\n\n\nI bake it at 250 deg F for 3 hours, turning it in the middle. We use this for topping usually on our morning oatmeal or 9 grain flake bowl. It's also good with plant milk, in a pinch.\n\n\nI'm going to henceforth call it 'bliss brand', lol",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhere do they produce rice dream?\n\t\t\n\n\n\ntheir website just says \"a variety of sources in the US\".",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " i see\nthanks for the recipe. why don't you prefer sugar over fruit puree?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Sugar is empty calories. Fruit puree is sweet and has nutrients as well as fruit sugars and calories.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " why not to use half sugar/fruit puree and half a good sweetener?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhy not to use half sugar/fruit puree and half a good sweetener?\n\t\t\n\n\n\nWhy? Because the fruit puree is sweet enough to be satifying. Why add empty calories that could possibly do more harm than good.\n\nEmpty calories means that there is no other goodness in it. Fruit puree has fruit sugars and may even be more calories but at least there are all the other benefits derived from the fruit, ergo, not empty calories.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " i'm talking about half the sweetness from a sweetener and half from sugar or puree",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Some people prefer not to use artificial sweeteners.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tSome people prefer not to use artificial sweeteners.\n\t\t\n\n\n\n\ni know.\n\n\nanother question about a maple syrup in this recipe. if i use honey i need to dilute the honey because it is thicker than the natural maple?\nor can i just use the same amount of honey without any other change?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " I do not think so, would use the same amounts. \nIt might be a tad more difficult to stir. Perhaps you could heat the honey a little bit might help.\n\nBut truly, the only way you'll know is if you do it. Keep us posted! Sounds delish.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " thank you!\n\n\ni thought about heating the honey. will do it when i prepare it tomorrow..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why lemon juice always recommended and not lime juice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " on almost every recipe I come across that calls for a juice i never see a call for lime juice but most frequently lemon juice.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Lemons are more common. Limes have only become popular more recently with the popularity of some foreign cuisines.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I find that with newer recipes I ask the opposite question, why always lime? \n\nThey are only somewhat interchangeable. Lemons are more readily available and usually a bit cheaper.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I find lemons to be more juicy than limes. Although, I love the flavor of limes.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I prefer lime with Mexican, and Tex/Mex foods. I also enjoy lime wth coconut. Lemon is traditional with many seafood preperations. I woild also pair lemon with Asian recepes.\n\nBe aware, different varieties of both lemons, and limes have different flavors.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Just a theory, but a lot of our standard recipes depend on classic French, Italian or even Spanish cuisine. Lemons grow abundantly in Europe, so they´d be the \"go to\" citrus.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " Taste",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " definetly 'taste' \n\nthere is a very noticible difference in most recipes if you sub",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tdefinetly 'taste' \n\nthere is a very noticible difference in most recipes if you sub\n\t\t\n\n\n\n\nMassively. They're not 1:1 replacements in most recipes.",
"loss": true,
"prefix": "Romero:"
},
{
"from": "gpt",
"value": " karadekoolaid said:\n\n\n\n\t\t\tJust a theory, but a lot of our standard recipes depend on classic French, Italian or even Spanish cuisine. Lemons grow abundantly in Europe, so they´d be the \"go to\" citrus.\n\t\t\n\n\nI agree. Lemons came to the United States via Europe while limes are more common in Asian cuisine. \n\nSent from my SM-T380 using Discuss Cooking mobile app",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tTaste\n\t\t\n\n\n\n\n\ndragnlaw said:\n\n\n\n\t\t\tdefinetly 'taste' \n\nthere is a very noticible difference in most recipes if you sub\n\t\t\n\n\nI think taste associations came after availability. \n\nSent from my SM-T380 using Discuss Cooking mobile app",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " the bottled stuff taste like chemicals. i keep both at home but i almost always use vinegar instead of lemon or lime.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\tthe bottled stuff taste like chemicals. i keep both at home but i almost always use vinegar instead of lemon or lime.\n\t\t\n\n\n\nThat's why I buy organic lemon juice and lime juice. They don't taste quite as good as fresh, but no noticeable off flavours. All the organic ones I have seen don't have added chemicals. \n\nThe organic brand I used to get, that came from Italy (but I haven't seen it for quite a while) was even better than the ones from California (for taste). We couldn't really taste a difference from fresh squeezed lemon or lime juice.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Internal temperature of chicken breasts in the oven?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i've bought a thermapen that should arrive today.\ni want to make a chicken breasts in the oven and i don't like it too moist.\ni intend to sherd it by hand after it cools.\n\n\nmy question today is for how long to put the chicken in the oven and on what temperature so it won't be too moist but a little bit dry..\n\n\nthey are quite large pieces so when to start checking with the probe for internal temperature?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Internak temp.should be set for 160 degrees fir sligghtly dry chicken. Just remove the skin, rub with maonaize, ir butter, place on foil lined cookie sheet. Plave in 365 degree oven. Bake until alarm sounds. Remove from oven and lert rest for ten minutes. Shred.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " thank you\ni will have to probe it manually because it is not a thermometer that you can use inside the oven.....\n\n\ni will go and convert the degrees you have mentioned to celcius...",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " can i reprobe at the previous already poked hole or is each probing needs another spot to check it?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Make a new hole each time you check.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Now that you have thermometer, you should not cook according to time in the oven but rather temperature. Time in the oven should only be used as a guide for meal planning.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " thanks both\ni'm so so glad not to buy chinese products {it's made in the uk}",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tNow that you have thermometer, you should not cook according to time in the oven but rather temperature. Time in the oven should only be used as a guide for meal planning.\n\t\t\n\n\n\nTime is also useful for knowing when to start checking the temperature. But, yeah. Cook to temperature.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " and I totally disagree with the theory to poke a new hole every time to check.\n\nhere's why:\nstuff like chicken breast has a thick part and thinner parts.\nall kinds of beef / lamb / venison / turkey cuts have thicker and thinner parts.\n\nif you check the temp 'somewhere else' you have no idea how much the temperature has changed since the initial check . . .\n\ndepending on how hot you roast, on a simple chicken breast you'll see 15-20 degrees (F - half that in C) from thick end to thin end.\n\n for precisely this reason I slice those megasaurus chicken breasts longitudinally into two slices of equal thickness:",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " Is there a reason not to use the same hole?\n\nI don't try for the same hole or try to avoid it. I just poke in the thickest part and close to where I think I poked the first time. Sometimes I check thinner parts to make sure they aren't overcooking.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I understand the reasoning behind not using the same hole, personally don't think it makes that much difference. Often when I withdraw the probe I will give it a little tap on the hole to sort'a close it up. (and no, it doesn't change the temp as I can see it) \n\nother than that I pretty much do as taxy does.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Use a meat mallet to pound the meat so that the whole breast is an even thickness. It will then cook uniformly.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " good point about pounding it.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " 375 until the chicken breasts come to 160.\n\nPull them and cover them with foil and let them rest for 5 min or so. The internal temperature will continue to climb to over 165.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " i see",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do all nuts feel soft and 'wet' after roasting?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " they are 'drying' when they have been cooled but until then they feel soft.....\n\n\nall of them behave that way?\n\n\nand why?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I'm not sure, but I think it may be the oils coming out from the heat of the roasting.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I don't find that walnuts (not blanched) or pumpkin seeds feel either wet or soft when I have toasted them on a dry skillet. They get crunchier, not softer.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I know when I roast peanuts, they get a little chewy, but once cooled off, they harden up.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I think if the nuts became \" soft and 'wet' \" after roasting, I'd stop roasting them.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help with Eggplant Parmigiana",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Sorry if I've chosen the wrong place to post...please move if needed.\n\nI need help! Eggplant is not my thing, but it is a favorite of DH. DH might be released from the hospital tomorrow. He has been making very poor choices from the hospital menu. But, given the menu they gave him, it isn't entirely his fault! \n\nAnyway, I've got some experience with what he can and cannot eat after these surgeries (although this is probably the most significant one so far...knock on wood...it is the last!) That said, one of his favorite things is Eggplant Parmigiana. I've got a Copycat version of Olive Garden's recipe...but surely there are better. And, any thoughts and input for how to make it less challenging for someone that can't chew much, for the time being? Like, could I grate it and make it into a patty of sorts? Or cook it, mash it and then form a patty or mound? \n\nI would be most appreciative of any help or direction to search!!! SOS!!",
"loss": false,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Glad to hear DH is doing well.\n\nWhat if you peel the eggplant before breading and frying it? The skin is the toughest part. I've never done this but it should work.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " My wife is NOT the greatest cook,BUT, her eggplant parm is outstanding and it kinda melts in your mouth.\n\nHer method is not only peeling the eggplant, but cutting it very very thin, so the breading to eggplant ratio almost favors the breading side (seasoned bread crumbs).\n\nI find that the thicker the eggplant is ( along with the peel) makes it chewier.\n\nOther Thant that, she uses whatever sauce we have in the house .\n\nI think she sauces the bottom of the pan, layer of eggplant , then another thin layer of sauce...repeated ( I would sprinkle some Parmesan cheese in between each layer),\n\nNo sure how long she bakes it or at what temp.\n\nI think she bakes with foil on top, then the last 10 minutes or so uncovered with cheese on top.\n\nSorry for the vague info, she usually makes it and she is sleeping now",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " The good thing is, eggplant parmigiana is easy to make and delicious to eat, so your husband is in for a treat.\nI don´t normally peel the eggplant, but in this case, I would. \nSlice the eggplant into rounds about 1/4\" thick and place on a baking tray. Brush them liberally with olive oil, sprinkle on some salt, cover with foil and bake at 375º for about 20 minutes. Remove and cool.\nHave some homemade tomato sauce/marinara/gravy - whatever you call it - on hand, as well as some mozzarella. You can be extravagant and use fresh, buffalo-milk mozz, or you can use slices or ready grated; it´s up to you.\nSpread a few tablespoons of your sauce on the bottom of an ovenproof dish. Cover with eggplant slices. Now add a layer of mozzarella. Repeat the process until all the eggplants are used up. Top the dish with grated Parmesan cheese and breadcrumbs, and bake in the oven until the top browns.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " Well, certainly sounds like DH is in for a wonderful Welcome Home/Glad it's over/ Great Recovery treat! \n\nBoth larry's and karade's recipes sound like winners! I'm certainly going to try them myself.\nKeep us posted Ginny!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks so much! The recipes do sound like the right way to go. I don't think of making this immediately, but I think it will give him a goal and something to look forward to, while he heals.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Not exactly related, but other foods he might enjoy:\n*Steam cauliflower until tender, Place in a blender and process into a puree. Add Parm. it's smooth, very creamy, and can be seasoned with S&p, lemon, cheese, or anything that goes well with cauliflower.\n*Butternut squash soup\n*baked acorn squash\n*chicken fried steak made from cube steak that has been sprinkled with meat tenderizer, before dredging in egg wash, and flour gently fried, and topped with pan gravy\n*Chicken velvet - grind fresh chicken, season, add breadcrumbs, and milk. form into drumsticks, bake until golden brown and done through, very tender and moist\n*wonton soup- fill wontons with favorite filling and seal. Might I suggest cream cheese, fake crab, or lobster, and a touch of sugar,, cook in veggie, clam, or chicken broth as filling dictates\n*Velveted chicken, beef, or pork - https://thewoksoflife.com/prepare-beef-for-stir-fry/\n*baked winter squash (acorn, sweet dumpling, Hubbard, pumpkin, etc)\n*Pasta with soft meatballs (add extra breadcrumbs, or crushed crackers to meatball mix)\n*Salisbury steak with gravy\n*apple betty\n*cobblers\n*pancakes/crepes\n*egg foo young\n*poached eggs\n*pressure cooked short ribs\n*pressure cooked pulled pork\n*pressure cooked shredded beef with gravy, and smashed potatoes\n*cheese stuffed manicotti\n*mac and cheese\n*fried apple slices with brown sugar, and cinnamon\n*Cream of Wheat hot cereal\n*polenta\n*risotto\n*bread dressing/stuffing\n\nThere are so many options for easy to chew foods that are delicious. Hope this list gives you some ideas.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " There is a myth in circulation eggplant fruit are male and female. \n\nhttps://sciencing.com/how-does-a-tulip-reproduce-12149348.html\n\nDepending on the variety, and which eggplant is purchased, eggplant can be bitter. The solution is slice the eggplant, salt the slices, then restack in the order they were sliced. Leave the stack until water oozes out of the stack, may take one half hour, unstack and wash thoroughly in cold water. The eggplant will taste sweeter.",
"loss": true,
"prefix": "JonasStax:"
},
{
"from": "human",
"value": " Had never heard that rumour, how interesting.\n\nDid learn here the differences in the flowers on the squash plants. I also was alble to actually notice/see them too! Larn sompin' new every day!",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the most flavorfull oil in your opinion",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I suppose most people will answer olive oil. It interests me to know because I am going to use a few tablespoons on a salad.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Peanut oil has a nice aroma.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Olive oil, extra virgin for salad dressings, and regular for cooking. Sorry to be so predictable!\nI get the best extra-virgin that I can afford, but the store brand of regular olive oil works for cooking.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " For a finishing oil, toasted sessme oil is very flavorful. Herb, and garlic infused oils are also great. Usually, extra virgin olive oil is used when making herb, or pepper infused oil.\n\nOther flavorful oils include peanut, hazelnut, and other nut oils.\n\nHope that helps.\n\nSeeeeya, Chief longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " \"What is the most flavorfull oil in your opinion\"\n\nMight be mustard oil. But, I'm not sure that would be good in a salad dressing.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\t\"What is the most flavorfull oil in your opinion\"\n\nMight be mustard oil. But, I'm not sure that would be good in a salad dressing.\n\t\t\n\n\n\nLOL and an extra chuckle on the side",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Sesame oil is the most flavorful, IMO, but not for salad, like with mustard oil! Unless you want to use a very small amount, as a flavor - I do this, with some Asian based salads.\n\nAlso, there is a raw sesame oil that has good, mild flavor - usually only see it in health food stores or Indian markets.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Avocado oil has a nice flavor.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " if one has the opportunity - a visit to a 'olive oil bar' in a specialty and/or well stock shop is very informative.\n\n\nperhaps a dozen \"extra virgin olive oils\" available to sample - and their 'taste' varies wildly from very mild to very strong.\n\n\nso, olive oil is a major nominee - but all olive oils are not alike.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " although not the MOST flavorful, Walnut oil has a nice subtle walnutty flavor to it.\n\nToasted Sesame Oil gives a real ' in your face' sesame flavor,ina good way. But only use if you want that flavor ( usually asian dishes).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " For a salad - hazelnut oil.\nFor cooking - mustard oil, raw peanut oil (Chinese groceries)\nFor finishing - sesame oil\nFor everything - olive oil",
"loss": true,
"prefix": "karadekoolaid:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to spice up taste of rice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I like the convenience of rice being quick and easy but the taste is very plain and tasteless and boring. What I need is something to add to rice to make it tasteful and not soy sauce because that doesn't do it for me. Any ideas to spice up the taste of rice?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Butter, cheese, mushrooms, Italian Seasoning, Old Bay\n\nVegies - chopped broccoli, carrots, any!\n\nConcentrated bouillions/powders/pastes/liquids",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Sauté a little shallots or onions in lots of butter. Add some orzo or anger hair pasta broken up into short pieces. Sauté the pasta until it turns golden brown. Add washed rice and chicken broth. Simmer for 20-25 minutes. Rest for 5.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Look for pullao rice, George.\nOr Biryani rice.\nOr Indonesian Nasi goreng. \n\nThat should give you some ideas.-",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " We eat a lot of homemade kimchi (fermented, spicy) with rice, and I make Tom Yum sauce with rice/peas/onions/peppers. I use brown basmati rice.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tButter, cheese, mushrooms, Italian Seasoning, Old Bay\n\nVegies - chopped broccoli, carrots, any!\n\nConcentrated bouillions/powders/pastes/liquids\n\t\t\n\n\n\nWhat kind of powders, pastes,or liquids?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tWhat kind of powders, pastes,or liquids?\n\t\t\n\n\n\nLook in your cupboard. What kind of powders, pastes or liquids do you have in there?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " karadekoolaid said:\n\n\n\n\t\t\tLook for pullao rice, George.\nOr Biryani rice.\nOr Indonesian Nasi goreng. \n\nThat should give you some ideas.-\n\t\t\n\n\n\n+1 on this. Try some different types of rice. I think Jasmine rice has a wonderful aroma and flavor. That said, I also use Cal Rose and Basmati often, depending upon recipe and texture I need. Have you tried making coconut rice? Heavenly!\n\nDo you make your rice on the stovetop or rice cooker...or?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Frank's Original Red Hot Sauce. I put that $hit on everything!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Saute onions and garlic add to the rice. and instead of water use a broth veggie/chicken/beef.",
"loss": true,
"prefix": "letscook:"
},
{
"from": "human",
"value": " Sprinkle some furikake on your rice and you’re good to go.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "gpt",
"value": " I make Mexican rice by replacing 1/4 cup (or more, to your taste) of the water with prepared salsa. Another version is to add a 4-oz. can of chopped green chiles and some cilantro.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " You can add flavour to rice by simply cooking it in broth/stock instead of water. Use whatever stock you have; chicken, beef, vegetable, shrimp, etc.\n\nIf you REALLY want to add flavour, use my one of my Mexican rice recipes below:\n\nMexican RiceIngredients:\n1 cup brown rice\n1 cup vegetable broth\n1 cup beef broth\n1 14½ oz can petite diced tomatoes, with juice\n½ red bell pepper, diced\n½ green bell pepper, diced\n1 jalapeño, ribs and seeds removed, diced\n1 tsp ground cumin\n1 tsp Mexican oregano\n1/2 tsp ground coriander\nfresh cilantro for garnish\n\nInstructions:\n\nPour vegetable broth, beef broth, and juice from petite diced tomatoes into a large measuring cup. Add water to make 2½ cups, if required. Put all ingredients into a rice cooker or a medium sized pot and cook as you would everyday rice. \n\nPlace the finished rice in serving bowl and garnish it with fresh cilantro. If you're one of those unfortunate people for whom cilantro tastes like soap, use parsley.\n\nMexican Yellow RiceIngredients:\n\n2 tsp olive oil\n½ cup red onion, finely diced\n½ cup mixed vegetables\n¼ cup chopped bell pepper\n1 jalapeño pepper, cored, seeded, and chopped \n1 tsp garlic, minced\n1 cup brown rice\n2 cups water\n 2 tsp chicken bouillon\n1 tsp thyme\n1 tsp cumin\n½ tsp turmeric\n½ tsp coriander\nInstructions:\n\nIn a sauté pan, heat olive oil over medium. Sauté the onion until translucent, 3 to 5 minutes, add the mixed vegetables and continue to sauté until heated through, 2 minutes. Add garlic and continue to sauté until fragrant, 45 to 60 seconds.\n\nTransfer the sautéd vegetables to a rice cooker, add the rice, water, chicken bouillon and stir to dissolve bullion. Add the turmeric, thyme, cumin and coriander, close the lid and turn on the rice cooker.\n\nBlack Beans & RiceIngredients:\n\n\n1 Tbs olive oil\n1 tsp kosher salt\n1 cup brown rice\n3 cups chicken broth\n½ cup onion, chopped\n¾ cup bell pepper, diced (any color)\n1 garlic clove, minced\n1 cup prepared black beans\n1½ cups vegetable broth\n1 Tbs red wine vinegar\n1 bay leaf\n½ tsp freshly ground black pepper\n¼ tsp ground cumin\n1 scallion, green and white parts, sliced thin on the bias\n\nInstructions:\n\nIn a medium saucepan, combine 3 cups chicken broth with ½ tsp salt. Bring the broth to a boil, stir in the rice, cover, and reduce heat to low. Simmer for 20 minutes, or until the rice is tender. \n\nIn a sauté pan, heat 1 Tbs olive oil over medium heat. Sauté the onion and bell pepper until crisp tender, about 5 minutes. Add the garlic and sauté until fragrant, 30 to 45 seconds. Stir in the black beans, vegetable broth, vinegar, bay leaf, black pepper, cumin, and ½ tsp of salt. Bring the bean mixture to a boil, then reduce the heat to low and simmer for 10 minutes. \n\nRemove the bay leaf and add the bean and vegetable mixture to the rice. Place the black beans and rice in a serving bowl and garnish it with sliced scallion.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Furikaki. Japanese rice seasoning.\n\nYou can buy it in most Asian markets \n\nhttps://www.japancentre.com/en/pages/40-furikake-rice-seasoning",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Sushi rice vinegar. A good amount mixed in and I can eat it all by itself.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " Ochazuke…. simply pour green tea over sticky rice. You can also add furikake.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "human",
"value": " Instead of using water to cook rice, use a flavorful broth or stock. \n\nAs an alternative, I sometimes add a tsp of Better Than Bullion.",
"loss": true,
"prefix": "Silversage:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Microwave melt butter tips?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How can I melt butter in microwave without it spritzing the inside of the microwave? Also keep it from burning.",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Go low and slow. Set microwave power at 20% and let it rip for a few minutes.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "human",
"value": " And cover the bowl with a paper towel.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Maybe you are microwaving it for too long. I just asked my DH about this. He said that he nukes it at full power. No sputtering or spitting. Once it is fully melted, if he lets it continue, it starts to bubble and then to spit. We have never had the butter burn while melting it in the microwave. It goes quite quickly, so stay nearby and don't leave it going after it is all melted. 20-30 seconds on full power in our microwave, depending on the temperature of the butter. That's for an eighth of a pound of butter, half a stick.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I was melting about 4.5 tbsp of butter. 60 seconds first still had unmelted bits. Gave an extra 25 seconds and it seemed to have created a bubble that got all over.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tI was melting about 4.5 tbsp of butter. 60 seconds first still had unmelted bits. Gave an extra 25 seconds and it seemed to have created a bubble that got all over.\n\t\t\n\n\n\nThat sounds like far too long, depending on the power setting and the power of your microwave. Was that at full blast?\n\nIf there are a few unmelted bits, swirl the butter container and see if the residual heat in the butter is enough to melt them. If not, I wouldn't give that amount of butter more than a 15 second extra go in the microwave.\n\nWas your butter cold or room temperature when you nuked it? My DH usually nukes 1/8 pound (4 tblsps) for 20 to 30 seconds, depending on whether it's fridge temperature or room temperature. If that isn't enough, another 5-10 seconds should do it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " 60 seconds is way too long! Chop the butter up a bit and you only need 15-20 seconds. Stir it once or twice and give it another 10 seconds if necessary.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " How do I tell total microwave energy and how to reduce it by percentage? Or does it go to 11? Lol. Does anyone else's butter have the tbsp ruler on the packaging start about half inch from the edge so it's hard to calculate amounts?",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " Look for “Power Level “ tap and put in a number from 1-10, 10 being 100%. \nSo number 5 will be 50% and so on.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\tLook for “Power Level “ tap and put in a number from 1-10, 10 being 100%. \nSo number 5 will be 50% and so on.\n\t\t\n\n\n\nThe numbers work the same way on my microwave. But, I tap \"Power Level\" once and see 10, a second time and see 9, third time gives me 8. etc.\n\nIf I don 't do anything with the power level, it will be at max.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I rarely use max power unless I’m just boiling water.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "gpt",
"value": " Kathleen bought silicon pots to melt butter in...\n\nThey work a treat.",
"loss": true,
"prefix": "FrankZ:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do sunflower seeds grow old and stale?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " as I cleaned out some stuff in the kitchen I found some sunflower seeds that had been in the bottom of a drawer for a few years. Are they still edible? I know what you brave souls are thinking: eat some and find out.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " They probably won't hurt you, but the oils in the seeds can go rancid and taste bad. \n\nSent from my SM-T380 using Discuss Cooking mobile app",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I have had sunflower seeds go bad ( Both shelled and unshelled). Not bad enough too kill me, but bad enough to spit out and toss what was left",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Put them in yer bird feeder…",
"loss": true,
"prefix": "roadfix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Substituting garlic with onions in a stew",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " if i will substitute the garlic with two more onions it will be ok?, even better?\n\nhttps://www.allrecipes.com/recipe/233794/slow-cooked-green-beans/\n\n\ni know that most garlic products over here are coming from china which i prefer to to buy much from them\n\n\nwhen i made red lentil soup i put a lot of onions (a lot) without any garlic and it's awesome.",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Innovation in the kitchen is a big part of cooking. \n\nWhile I wouldn't be tempted to use onions instead of garlic for a recipe such as, \"Chicken with Forty Cloves of Garlic\", I think its fine and fun to change things around now and then.\n\nLet your tastebuds lead you. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " I always have fresh garlic at the ready year round. I use it several times a week.\nI would not use a stand in for garlic.\nBut everyone is different.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " You can make that substitution and it will taste good. It just won't taste the same as with both garlic and onions.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " You cannot \"substitute\" onions for garlic, because they`re not the same, so you´ll get a different flavour. Like \"substituting\" carrots for parsnips.\nAnything with loads of onions always tastes good to me, mind you.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " most garlic in israel is chinese\n\n\nthanks\ni think i'm more into onions than garlic.\nthis is how it came with the oval meat 'balls'",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Onions aren’t a substitute for garlic. They taste very different.\n\nBut your stew is YOUR stew. Use what tastes good to you !",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " If you want to replace the garlic, use shallot. They're in the same family.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " good\nanyhow i've found the onions very sufficient and there was no real need for garlic for me at least\n\n\ncrushing garlic is a bit effort\n\n\ni usually buy the dorot's product but they are not always using israeli garlic.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dehydrate chorizo on a radiator",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I put some sliced some cured Spanish sausage in a metal bowl, coating it with Paprika pepper (to draw out the oils) and left it a top of a radiator in order to encourage the oils out of it to dry age it quickly.\n\nEvery couple of hours, over an eight hour period, I wipe away the secreted oils, until there is little remaining.\n\nThe radiator heats the sliced sausage to an average of 28°C.\n\nAfter that I leave them in the fridge.\n\nI would like to know if it is safe to do this, food hygiene wise ?\n\n\n\n\n\nChorizo : https://www.sainsburys.co.uk/gol-ui/product/sainsburys-spicy-chorizo-ring-225g\n\n\nThe following day I had them, as usual, was without issue, but what do you think ?",
"loss": false,
"prefix": "hueberttix:"
},
{
"from": "gpt",
"value": " I´m curious as to why you would want to dry out an already cured sausage.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " The difference being that this is a supermarket grade cured meat, which still contains a lot of fats, water and oils, that can be dehydrated out to intensify its flavour.\n\nThus, a £2.50 tasting sausage can be turned into a £5 one.",
"loss": true,
"prefix": "hueberttix:"
},
{
"from": "gpt",
"value": " hueberttix said:\n\n\n\n\t\t\tThe difference being that this is a supermarket grade cured meat, which still contains a lot of fats, water and oils, that can be dehydrated out to intensify its flavour.\n\nThus, a £2.50 tasting sausage can be turned into a £5 one.\n\t\t\n\n\n\n\nif you look on the Sainsbury´s website:\nhttps://www.sainsburys.co.uk/gol-ui/product/sainsburys-spicy-chorizo-ring-225g\nYou will see tha this chorizo is produced by a family in Navarra, Spain, and they´ve been producing charcuterie for over 90 years. ALL Spanish sausages contain lots of fat, because that´s what helps the flavour. Additionally, you will not be able to \"dehydrate\" the oil/fat, because that´s not how oil/fat reacts. \nIn other words, I sincerely believe you´re wasting your time if you want a \"drier\" sausage - but hey, it´s up to you.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " This was one of the first Chorizo's that appeared pre-packed in Sainsbury's. The quality varies, but is consistently better than from other supermarkets at this price point. However, with the influx from Mediterranean countries their selection suddenly shot up last Christmas period, with the prices to match.\n\nI tried them all, and I can tell you that this one most certainly can be improved by allowing its water and fat (which is made up of water) content to seep out.\n\nI am not looking to prove that, I know it works, I am looking for hygiene guidelines on the issue.\n\nAll the best.",
"loss": true,
"prefix": "hueberttix:"
},
{
"from": "gpt",
"value": " Do they stay in place when you drive your car, or do you just sit at idle?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " On topic comments welcome.",
"loss": true,
"prefix": "hueberttix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Meat Thermometer Problem",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a dial meat thermometer that needs to be calibrated, but the tests on Google do not work because the thermometer does not read below 60 Celsius and not over 87 c, so both ice water nor boiling water tests work as they are not within the range. Any other suggestions on how to test the thermometer? Thanks.",
"loss": false,
"prefix": "dave3528:"
},
{
"from": "gpt",
"value": " Sounds like this is the type of thermometer you stick into the meat and leave in while it's cooking. If that's the case, you can only calibrate it with another thermometer you know to be accurate. \n\nConsider buying a digital instant read thermometer that has a range the exceeds the boiling and freezing-points of water. It's a much more versatile thermometer on its own and can be used to measure the accuracy of your current thermometer.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tSounds like this is the type of thermometer you stick into the meat and leave in while it's cooking. If that's the case, you can only calibrate it with another thermometer you know to be accurate. \n\nConsider buying a digital instant read thermometer that has a range the exceeds the boiling and freezing-points of water. It's a much more versatile thermometer on its own and can be used to measure the accuracy of your current thermometer.\n\t\t\n\n\n\nI agree.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " 60'C=140'F\n87'C=188.6'F\n\n\nwith some exceptions, not really useful as a meat thermometer....\n\n\nthere are numerous 'instant read' types in many price ranges\n\n\nhttps://www.lavatools.co/collections/handheld\nlots of good reports on them\n\n\nfrom Thermoworks - 'the leader ...\"\nhttps://www.thermoworks.com/thermopop/",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " If that's the temp range, that is pretty useless.\n\nYou want to see the temps rise. 145F is the start of safe cooking, and that is too close to that number to even know where you are in relation to safe.\n\nI don't think I've ever seen a cooking thermometer with that small of a window.\n\nLike was said above. 10 bucks will get you a usable thermometer. 30 bucks will get you a nice one.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " I have this one and love it.\n\n\n\n\n\n\nhttps://www.lavatools.co/collections/handheld/products/javelin",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Hi dave3528, and Welcome to DC.\n\nI agree with all the others, I've never seen a thermomter with such a range. So it seems to me that it is faulty from the get-go. I would not trust it.\n\nThere are alots of suggstions for others.",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any TV dinners worth talking about?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " tv dinners are probably almost a curse word to some people on this board. TV dinners used to be terrible when they first came out but I have heard that they have improved. I haven't had one in years but am wondering if there are any that are edible",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " If by TV dinner you mean one container with meat, potatoes, veggie and dessert all in one, I have no clue. Do they even still make them?\n\nHowever, there are a number of frozen entrees that are quite tasty. For example, Stouffers mac and cheese is very good.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I have eaten many TV dinners in my day. Stouffer's Lasagna is pretty good. Hungry Man fried chicken is pretty good. Just about anything from Swan's trucks are pretty good.\n\nSpaghetti and either meat sauce, or meatballs are better than the canned varieties. The Mexican, and Asian equivalents are pretty tasty.\n\nStouffer's Roast Turkey, and Roast Beef, family size, with gravy are tasty. I like both TV dinner Salisbury Steak, and Meatloaf.\n\nChicken Alfredo, Chili bowls, Orange chicken, Kung pow chicken, Hungry Man Roasted Carved Turkey Dinner with dressing, Amy's Pot Pies, Cornish pasties, if you can find them, are great from the grocers. \n\nMost TV dinners have a tasty desert. You just have to make sure the desert is cooked completely.\n\nBoth Healthy Choice, and Hormel Completes are Pretty good brands as well.\n\nWhe the mood strikes me, Swanson, or Banquet pot pies can be just the comfort food I'm looking for. I like the turkey, or beef best, unless we're talking about the desert potpies. Then, it's apple, or peach.\n\nTV dinners are better than they used to be, with much more variety available. They're still not gourmet grub, but will provide a tasty, quick meal. Myself, I'd rather have a great couple of high quality hot dogs, or kielbasa, simmered in VanCamp's pork & Beans, either as is, or with a touch of either chilii powder, or BBQ sauce mixed in. It's faster, and just plain yummy.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Just finished a Stouffers cheese and macaroni and Salisbury steak. Not bad. Good in a occasional pinch in time.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " There was one that I liked, but there's no way I could remember what it was, being back in the 60s! \n\nI'm sure they make them better now, esp. the methods for storage, and quick freezing. The things I have in the freezer for easy dinners are the one dish meals I freeze portions of - I always transfer them to ceramic dishes, and nuke them, but slowly.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I must share these photos of hummus and others",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i had so wonderful hummus today.\none of the best if not the best\n\n\nit is a slice of eggplant too and falafel\n\n\nanother photo is of a very wonderful keneffeh i had in another place\n\n\nenjoy what you can't enjoy",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Looks delicious!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Wow, that looks good. It's making me crave Middle Eastern food.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " last time i went with the shawarma hummus topped with sheep fat",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are the best sausages/hotdogs in your country?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Difficult to get a good answer. It is vey much a matter of taste.\n\nAlso, what kind of sausages and what kind of hot dogs?",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I agree with Andy - very much a question of personal taste. In general, the best ones are the ones that aren't made in a factory. They are made by people who care about the quality of the food they produce.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " For hot dogs, I prefer. in this order:\nCher Make in natural casing\nKoegle's Vienna Sausage\nVolworth's\nApplegate\nWrath Blackhawk\nJohn Morell\nBoar's Head uncured\nHillshire Farms\nGFS \n\n\nFavorite Sausage\"\nHickory Farms Kielbassa\nJohnsonville Kielbassa\nVolworth's Braunshweiger\nJohn Morell Liverwurst\nJohnsonville bratwurst\nOberto Pepperoni Sticks\nMargharita Pepperoni Sticks\nGallo Pepperoni Sticks\nGFS Pepperoni (Gordon's Food Service)\n\nThis is the shot list. There are many others that are tasty, especially in sausages, from mortadella, to a host of dried salamis. I mean, who can say no to a good soprasetta? And we haven't even touched on French and Spanish offerings.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " For hotdogs, the best options are:\n\nColonia Tovar debrezciner\nColonia Tovar Polaca\nColonia Tovar Wieners\n\nFor sausages:\nSpanish-style chorizo\nChorizo with garlic\nCarupano style chorizo with sweet chiles\nLa Leonesa white sausage\nLa Leonesa red sausage\nMontserrat Xistorras\nMontserrat BBQ chorizo",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " Germans are known for their good sausage",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " thanks\nyou lists are so long\n\n\nhow important is using emulsifiers in them for those who prepare at home?\n\n\ni've heard you can use alternatives with the same results",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " The best hot dogs and other sausages, including balogna, are made with pork. Just pork, no chicken and no turkey. Poultry makes sausages mushy. I buy all my sausages from Omaha Steaks because they taste just like what they are. I won't even consider buying Hebrew National (sorry, Seeing-to-Believe) because they put so many spices in them, they don't taste like hot dogs. They have to be hiding something!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Sabretts. IN NATURAL CASING.",
"loss": true,
"prefix": "corkyvike:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tOmaha Steaks\n\t\t\n\n\n\n\ni can't enter their website because i'm not surfing from the US\n\n\nsome of the products in israel are pretty high quality! bear that in mind.....\n\n\npork is tasty tho..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Store brand vs national brand",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " when shopping many foods on the shelves have several choices. For instance with mustard it is a choice be Heinz and the store brand Essential and other choices. The store brand is always cheaper, but is it as good? Is there that big of a difference between a national brand and store brand \n? Do you buy store brand?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Boars Head Horse Radish sauce is kick ass..\n\n\nMustards or ketchup I can go Heinz or any brand..",
"loss": true,
"prefix": "corkyvike:"
},
{
"from": "human",
"value": " There is no single answer that is correct for all. You have to taste a store brand and decide for yourself if it tastes good to you. Some things will and others will not. I have found that quality is erratic with the store brands I have used.\n\nWhere I shop, I don't care for their frozen veggies. Their tortillas are good. The sauerkraut is good as long as you don't compare it to the really good stuff. You just have to decide on an item by item basis.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " It depends upon the store, the brand, and the product itself. There is no rule for this - you just have to try the store brand to see what you like. Some are excellent, made by the same manufacturers but \"Private Labeled\". Others are horrible copies. \n\n\n\nYou might get more specific answers if you have actual brands to ask about.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " I shop at Aldi often. They moved into my Ohio area in the mid-1980s. Most products were OK. I mostly used them for Girl Scout snacks and camping food when the troop went on overnight camps. Eight year old girls will eat anything after a day outside.\n\nWhen we moved to MA in 2000, there were no Aldis in the area. They arrived here 5-7 years after we did. I was amazed at the improvement in quality! Most everything I have bought these days is as good as most national brands. And if it's a tad less, the price difference can still make the Aldi choice fine depending on what the item is and how it's going to be used. And if you don't like what you bought, you can take it back to Aldi. They will give you your money back, plus let you pick out a replacement - either a second chance at the same item or a completely different item of equal or lesser value. Two examples: we like their corn chips. One time the bags I bought were greasy and heavily salted. That's not normal. When I returned them, I replaced them with two bags of perfectly fine chips. The second time was for a bag of snack cookies that didn't look like they were sweetened with an artificial sweetener. I couldn't get them past my taste buds. When I took them back, I picked something different as the replacement.\n\nIn my opinion, Aldi is a safe place to check for a decent store brand. You're never out your money if you buy something yucky while you look for tasty food. That's if they're close enough. I drive 17 miles to our Aldi every 4-6 weeks, but if they were closer I would include them in my weekly options.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " I agree with Andy and Silversage, there is no one answer. Some are good, some are terrible, some are okay, and some are better. Check the ingredients to get an idea. We find that the fewer weird, chemicals and \"additives\", the better it usually tastes.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Store brand vs National brand - no contest.\nMany big stores request national brand producers to make an exclusive \"store\" brand for them, so there´s no contest. I know this because I´ve produced stuff which stores wanted to use as their own; and my son works for a company that was asked to make \"store\" brands for big supermarket chains.\nIf you want real quality, look for small brands, taste them all, then decide which is best.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " I once did a Pretzel Factory tour in PA. I think it was Anderson's Pretzels. At the end of the tour, there was a wall that had a sign which said (something like) \" These are other brands we supply\". There must have been a dozen other store packaging on that wall under the sign. And sure enough, there were several G\nlocal grocery store packagings on that wall. ( Basically, the Shoprite hard pretzels I was buying all along ( for half the price and liked) came from the same factory as the national name brand.\n\nNot saying that certain brands aren't exclusive to their name, and their name only, but there are many products that are the same product, just rebranded.\n\nFor me its depends. Some store brands are just fine, and others stink. And some national brands are fine, and others stink.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " and next week, the store brand is from a different supplier, tastes different, is different.\n\n\nsometimes that's okay, sometimes not so much....\n\n\nstore brands are indeed made by 'the big guys' - store chains don't really have a bunch of elves in a secret factory making things . . . it's name brand with a different label - but most name brands will not make 'their secret recipes' for private label.",
"loss": true,
"prefix": "dcSaute:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I need a recipe or link to a recipe that I know is floating around DC for years",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I forgot whose recipe it was, and the exact name but, My son had a pasta dish at his gf's house which primarily consisted of pasta with sauce made out of peanut butter, rice wine, soy sauce ( and im sure a few other things).\n\nOver the years, I know there is a similar recipe that everyone liked here that was posted, but for the life of me can't remember.\n\nBut im sure some of you wise folks will steer me in the right direction,\n\nThanks in advance",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Dan dan noodles? Or dun dun. It's usually quite hot.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Noodles in Peanut sauce??I'd search Thai recipes..you may come across something similar..",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " I think you're referring to the Dragon Lady's Sesame Noodles. \n\nhttp://www.dragonladykitchen.com/2010/04/sesame-noodles.html",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I think you're right GG, although Dragon Lady's Sesame Noodles has no peanut butter or I wouldn't love the stuff like I do.\nGotta have some again soon.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tI think you're referring to the Dragon Lady's Sesame Noodles. \n\nDragon Lady Kitchen blog: SESAME NOODLES\n\n\n\n\n I think you're right, thanks!.\n\nI usually make it using sesame paste\nMy Aunt makes it with peanut butter\nAnd apparently, my sons gf's mom does the same.\nBut I did remember this recipe floating around. It always makes its appearance periodically.\n\nIn my search I found a recipe from TenSpeed which actually sounds very similar to what my sone described .\n\nSesame Peanut Noodles\nSesame Peanut Noodles\n\n10 oz. angel hair pasta \n1 cup shredded cabbage\n1 cup cucumber, seeded and cut in julienne strips\n\n6 Tbsp. soy sauce\n4 Tbsp. red wine vinegar\n6 Tbsp. peanut butter\n2 Tbsp. sugar\n\n2 Tbsp. vegetable oil \n1/2 cups scallions, chopped\nchili peppers or cayenne to taste\n1 Tbsp. minced fresh ginger\n2 tsp. minced garlic \n\n2 Tbsp. sesame oil\n1/3 cup chopped roasted peanuts\n\n-Cook pasta, rinse and drain \n-Saute garlic, ginger, peppers, and scallions in vegetable oil\n-Stir in the soy sauce mixture, cook until peanut butter is dissolved, remove from heat. Sprinkle the shredded cabbage and cucumber over the noodles, then top with the soy sauce/scallion mix. Add peanuts and sesame oil, and toss.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " While the Dragon Lady Sesame Noodle recipe may be the one you were thinking of, it does NOT contain peanut butter.\n\nDragon Lady Kitchen blog: SESAME NOODLES",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I figured that out after I read it. I never made it and just had a vague memory of the ingredients. And when I remember what my aunt had done in the past, I assumed there would be some similarities. But at least now I don't have to go to sleep tossing and turning trying to figure out which recipe I was thinking about.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tI think you're right, thanks!.\n\nI usually make it using sesame paste\nMy Aunt makes it with peanut butter\nAnd apparently, my sons gf's mom does the same.\nBut I did remember this recipe floating around. It always makes its appearance periodically.\n\nIn my search I found a recipe from TenSpeed which actually sounds very similar to what my sone described .\n\nSesame Peanut Noodles\nSesame Peanut Noodles\n\n10 oz. angel hair pasta \n1 cup shredded cabbage\n1 cup cucumber, seeded and cut in julienne strips\n\n6 Tbsp. soy sauce\n4 Tbsp. red wine vinegar\n6 Tbsp. peanut butter\n2 Tbsp. sugar\n\n2 Tbsp. vegetable oil \n1/2 cups scallions, chopped\nchili peppers or cayenne to taste\n1 Tbsp. minced fresh ginger\n2 tsp. minced garlic \n\n2 Tbsp. sesame oil\n1/3 cup chopped roasted peanuts\n\n-Cook pasta, rinse and drain \n-Saute garlic, ginger, peppers, and scallions in vegetable oil\n -Stir in the soy sauce mixture, cook until peanut butter is dissolved, remove from heat. Sprinkle the shredded cabbage and cucumber over the noodles, then top with the soy sauce/scallion mix. Add peanuts and sesame oil, and toss.\n\t\t\n\n\n\n\nThat also sounds like a good recipe. I can't abide peanut butter though so I'd use sesame paste or oil. I like the idea of cabbage and cucumber.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " There are a lot of versions of this posted on the web. The name is usually something like cold sesame noodles, pasta in Thai peanut sauce, etc. A quick google search will give you some ideas of things to try\n\n Being in Noo Yawk, you might find this article to be of interest.\n\nhttps://www.nytimes.com/2015/08/12/dining/cold-sesame-noodles-without-the-wait-for-takeout.html",
"loss": true,
"prefix": "tenspeed:"
},
{
"from": "human",
"value": " Can anyone tell me if hot chili garlic paste is an acceptable substitute for hot chili oil?\n\nAlso, would it be a 1 for 1 substitution?\n\nThanks, \n\nB",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Aunt Bea - simple answer... yes but no. \n\nan oil and a paste? How is it being incorporated?\n\nI personally find the oil much more intense and hits the taste buds immediately. \nWhereas a paste has more flavours and is spread throughout the other ingredients. \n\nBut again... how is it being used?",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any tv dinners that might rival home cooking",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I hope this isn't a repeat---cant always recall past posts",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " no.\nquestion about that?",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " I cannot comment on TV dinners specifically, but there are some decent frozen entrees available.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " My memories having TV dinners (in the 50's) was always being excited to have those foil trays. Contents were a bit disappointing, even as a child. I did adore having each part separated! Dessert often was eaten first.\n\nThere are some very good things out there but comparatively speaking, expensive and not for everyday. It is called trial and error to find the ones you like.\n\nI find, due to circumstance, I am looking at them more often. Not necessarily frozen but some. Example, I buy frozen hamburger patties and have found a wonderful 'ready to eat' Mac'n Cheese. It's a large serving and I think with my next one I will halve and freeze - just to see how it goes.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " If I concentrate, I can still taste the brownie mixed with the corn, with a slight metallic aftertaste.\n\nYep. That was livin'.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " Salisburry steak, meatloaf, mac and cheese, Stoufer's lasagna, some pot pies are pretty good. Ready made Asian dinners are also usually good, things like orange chicken, General Tso's chicken, shrimp dishes, pot stickers, all good. Beef and gravy is good as well. Many Mexican offerings are pretty tasty.\n\nOf course some brands are better than others. Amy's, Stoufers, Swanson, Marie Callendar's are some worth eating. I tend to prefer breaded, grilled, or baked fish to battered fish offerings. Not a tv dinner, but Stag brand chili is about the best canned chilli IMHO. And I prefer VanCamps pork & beans, or Bush's original, as they are easy to doctor. I don't care for store bought egg rools, as they are full of mushy cabbage. \n\nWell, that should be enough to get you started.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Any tv dinners that might rival home cooking\n\t\t\n\n\n\nNo. \nNo. No.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " Its been decades since I've had one. I miss them for nostalgic purposes. As far as rivaling home cooking, for me it was a something in addition to home cooking. My mom wasn't the greatest cook, so having them was a break from her cooking. So maybe they did rival her cooking. My dad was much more adventurous, always bringing something new and unique to the table, The tv dinners couldn't come close to what he put on the table.\n\nI honestly didnt even know they still made them.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Vinylhanger said:\n\n\n\n\t\t\tIf I concentrate, I can still taste the brownie mixed with the corn, with a slight metallic aftertaste.\n\nYep. That was livin'.\n\t\t\n\n\nActually you've made me remember, not ALL of them came with dessert. Those were disappointing.\n\n\n\nkaradekoolaid said:\n\n\n\n\t\t\tNo. \nNo. No.\n\t\t\n\n\n yeah but sometimes even you must not feel like cooking? \n\n\n\nlarry_stewart said:\n\n\n\n\t\t\t.... I miss them for nostalgic purposes. \n....... I honestly didnt even know they still made them.\n\t\t\n\n\n\nBefore a couple of threads ago, I didn't realize either. There was alway frozen fish sticks and french fries, individual bagged vegies but until the big, big box stores, with huge banks of freezers, I never realized the extent of frozen meals available. My first gut reaction to them was always \"They must be mushy and full of salt\" So I never looked at nor tried them.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n yeah but sometimes even you must not feel like cooking? \n.\n\t\t\n\n\nTrue - but these days I order in a pizza, or sushi or something like that.",
"loss": true,
"prefix": "karadekoolaid:"
}
] |
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