conversations
listlengths 3
21
|
|---|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Favorite Sunday dinner",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What is your favorite Sunday dinner?\n\nI have so many I can't choose.",
"loss": false,
"prefix": "rickell:"
},
{
"from": "gpt",
"value": " Any sunday spent with all the kids and grandkids They have lots of favorties, pork schnitzel, chicken marsala or piccata, homemade ravioli and sauce, pannini sammies, ribs and pesto..My gang loves to eat \n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " Sunday is Roast day. Pork, Beef, Lamb, Chicken, with various roasted vegetables, stuffings, sides of whipped potatoes or squash, fresh greens sauteed etc. Many meals during the week are then spinoffs from the Sunday roast...stews, pies, soups, hashes, etc.\n\nSuch was our family tradition. Harder to keep to without the family all at home. But we do try when we are together.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " Rainy Sunday\n\nIt is going to be rainy this Sunday I might go for slow simmered\nchili, or maybe a brisket in the crock pot. Normally we will smoke\na brisket but if it is rainy probably won't want to be outside to\nmuch.",
"loss": true,
"prefix": "rickell:"
},
{
"from": "human",
"value": " When I was growing up, Sunday was roast day for us, too. Mom would put either a beef or pork roast on before we went to church, then add the vegetables, cook a side dish, and make the gravy after we got home. We always had a dessert, too...usually a homemade apple or cherry pie. The next day, mom would make stew out of leftover vegies, gravy, and some of the meat, and use the rest for meat spread, which my dad loved to take in his bucket. Occasionally she varied that by serving a baked ham and twice baked potatoes. \nNowadays, our Sunday dinner is an evening meal, cooked on the grill when weather permits.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I grew up on a farm and Sunday dinner was the BIG meal of the week, served right after church. I still can almost taste the wonderful cooking my grandma would do. \n\nI still like to make a nice, big dinner every Sunday. In the winter months, I'll make a roast or stew, homemade bread and an apple pie for dessert. In the summer, I like to make fried chicken, mashed potatoes, corn on the cob, brownies or a big Italian meal. Occassionally, I roast a small leg of lamb over potato wedges with lots of garlic, rosemary, lemons and olive oil. The smell of that is just too good.",
"loss": true,
"prefix": "Toots:"
},
{
"from": "human",
"value": " Toots, call me when you make the fried chicken, mashed potatoes and gravy! That's one of my favorite meals.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Sunday dinner was only \"Sunday Dinner\" back in my parents' days. It always meant a roast pork, or roast beef, or some Czech chicken dish, etc., etc.\n\nWas always served around 2 p.m., which, of course, went awry once we kids were old enough to have activities that made having a big meal in the middle of the day unwieldy.\n\nI miss those good old days now.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " sunday i make my sunday sauce. A wonderful tomato sauce with beef, pork, wine, porcini mushroom broth, fresh and dried herbs, parmagiano reggiano, served on some angelhair or some spaghetini",
"loss": true,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " can't choose either, rickell. Nowadays Sunday is the only day I have the time to cook leisurely, so I like recipes that I can fiddle with all day long.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " We always had big Sunday dinners when I was growing up and always had company with us. I continued that when my kids were home. DH plays golf every Sunday afternoon so I don't make anything most Sundays. Sometimes we have breakfast when we get home from church and sometimes we pick up a sandwich, but he leaves as soon as he eats so no need to make a meal unless someone else is here. I really miss those days.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Sunday was always roast day.\n\nAnd my favorite was a fresh pork roast.\n\nIt is a ham that has not been cured.\n\nDon't find it in the meat department anymore, but the butcher there can always get us one.\n\nIt has a flavor that is far different than the loin.\n\nJust do not overcook it.\n\nWould rather have a fresh ham than a loin any day.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " Always make a big sunday dinner.Fried chicken with mashed potatoes and gravey,veggie,rolls,some kind of salad and an assortment of pickles,sometimes bread dressing or a wild rice hot dish and usually make a pie or other desert. If not chicken, I'll make a beef roast or a pork roast or chops, meat loaf, meat balls with mashed potatoes and gravey.Now with summer on the way we will grill out alot, but still a big Sunday dinner.Love to cook Sunday meals.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "gpt",
"value": " Good Ole' Sunday comfort food for me is Fried Chicken, Mashed Potatoes, White Gravy, Green Beans with Bacon and Onions, Homemade Bread or Rolls, Apple Pie and a tall glass of Brewed Ice Tea.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " When I was growing up, Sunday dinner was most often roast chicken and rice pilaf.\n\nThese days, it's a day when I try to do what most of you do. I make a big meal around a rost or a special dish that may require a little more effort than most recipes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Growing up, Sunday dinner was usually Pizza or Chinese take out. Now it can still be that, but we treat it as any other day. We do not eat certain things on certain days.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Fried chicken\n\nhow do you make your chicken and gravy?",
"loss": true,
"prefix": "rickell:"
},
{
"from": "gpt",
"value": " Fried Chicken:\n\nHeat oil on medium heat.....I like using a Cast Iron Skillet ..... sometimes I use vegetable oil and sometimes I'll use Crisco Shortening....just depends on what I have on hand.\n\nPut some flour in a large ziplock bag and add S & P and mix that all into the flour\n\nBeat up a couple eggs and add S & P. \n\nDip the chicken in the egg mixture and let the excess drip off before adding it to the flour. Put the chicken (only a few pieces at a time) in the baggie and coat it with the flour. I shake off the excess flour. \n\nAdd chicken to your hot oil and fry till golden brown. I then finish it off in the oven at 350 degrees for 15 to 20 minutes. Just depends on if the chicken browned quickly and if so then I bake it in the oven for 20 min.\n\nChicken Gravy:\n\nI drain off some of the fat in the skillet.....leaving about 2-3 tablespoons....just eyeball it. I keep the heat on medium and sprinkle in 2-3 heaping tablespoons of flour and work that around in the skillet being sure to get all the fried chicken bits (lots of flavor) off the bottom and to cook the flour otherwise you'll have a raw flour taste. I then whisk in about 1/2 skillet of milk. Add S & P. As the milk cooks it will start to thicken. If it gets too thick for your taste then add a little milk to thin it out. If its too thin then make a slurry and add it. You do this by putting a heaping tbsp. flour in a cup and adding about 1/2 cup of water to that and quickly mixing that around with a fork to get any lumps out and then slowly stream that into the gravy as you quickly whisk while doing so. You'll have to taste your gravy off and on to get the right seasoning with the S & P.\n\nNOTE: Sometimes for a change I will let my chicken soak in a combination of Buttermilk, S & P, Garlic Salt and Hot Sauce. You add enough hot sauce till you get a pinkish blush color. It'll shock you cause you'll use like 3/4 of a bottle but believe me its not hot. Let this soak a couple hours and then proceed with the above. Kind of reminds me of KFC's chicken when i cook it this way.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " You know, what ever we ate on sunday, it was secondary to the people we ate it with. Having mom,dad,sister,brother,cousin,gramma and grampa, aunts and uncles there with us were what made it special. While the grownups talked we half listened as we poked each other and snickered when one of us burped or made other noises the adults frowned on..Part of us wanted to finish up and go play some more,but, the thought of missing what the adults had lowered their voices about lured us to linger a bit longer. Yes, we remember the chicken or roast, but mostly we remember those we love.\n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " I remember one Sunday when we didn't have company - my two sisters and I were talking about something and got so tickled we couldn't eat. After seeing we weren't getting anywhere with our food, mom and dad told us to go sit on the back steps until we could control ourselves. I don't remember if we went back to finish or not, but we could laugh ourselves silly over the smallest thing - still can when we get together.",
"loss": true,
"prefix": "licia:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I use annatto powder?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i read a recipe which required annatto powder. i wanted to know how the usage of it affects the flavour of the dish? is it a very crucial ingredient or can i ignore it if i don't have it?",
"loss": false,
"prefix": "Shaheen:"
},
{
"from": "gpt",
"value": " It really doesn't have much taste. It's used mostly for coloring -- yellow orange.\n\nIt's what is used to color cheese orange.\n\nYou can probably leave it out .... but what are you making?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " A lot of it also depends on the capacity in which you are using it. When used to flavor and color rice, it lends a subtle earthy and musty flavor but it's not predominant. I've also used annatto to make an oil with and you can taste the flavor but I used a lot of annatto. The color also depends on how much you use. It can color food as dark as reddish-orange, almost like paprika. Annatto's also inexpensive so you shouldn't sweat it if you want to experiment and play around with it.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " http://www.recipes.co.nz/gofton/lambracks.html\n\nAnnatto powder is ground achiote seeds, native to South America. The powder gives an earthy flavour to dishes as well as a vibrant colour. There is no substitute and so if you cannot find any, just omit it from the recipes.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "human",
"value": " Like Jenny said, it really depends on the dish.\n\nThere are certain Central American dishes where the color/flavor of annatto is critical. Omitting it wouldn't work. In those instances you'd be better off making something else.",
"loss": true,
"prefix": "scott123:"
},
{
"from": "gpt",
"value": " The recipe for shrimp rice required the annatto powder to be dissolved in clam juice. I'm guessing it's for the colour?\n\nthanks everyone for your inputs!",
"loss": true,
"prefix": "Shaheen:"
},
{
"from": "human",
"value": " kleenex said:\n\t\t\t\n\t\t\n\n\nhttp://www.recipes.co.nz/gofton/lambracks.html\n\nAnnatto powder is ground achiote seeds, native to South America. The powder gives an earthy flavour to dishes as well as a vibrant colour. There is no substitute and so if you cannot find any, just omit it from the recipes.\n\t\t\n\n\n\nother away around. the seed is called annatto. achiote is a flavored paste made from processing annatto seed with aromatics and spices. personally, I think annatto has an immediately recognizable aroma...especially in coral oil.",
"loss": true,
"prefix": "linecook06:"
},
{
"from": "gpt",
"value": " agreed linecook. \n\nupon daisy martinez's suggestion (\"daisy cooks!\" on pbs), i made achiote oil by putting a tsp of whole annato seeds into hot olive oil.\n\nhere's the link: http://www.daisycooks.com/pages/recipes_detail.cfm?ID=2",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can I freeze ricotta?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made Piccolina's excellent stuffed mushrooms two nights ago but I was left with a bunch of leftover stuffing. In it is ricotta, mozz, parm and pesto. Can I freeze it for future mushrooms? I think it would be fine but wanted to double check. Thanks!",
"loss": false,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " I don't know but perhaps you could freze a little bit and try it then please let us know",
"loss": true,
"prefix": "Diane1415:"
},
{
"from": "human",
"value": " I don't know why it wouldn't work. I make stuffed shells and manicotti with a ricotta, mozz, parm and spinich filling - and they freeze just fine.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Yes you can",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "human",
"value": " awwww, cora, i would use that stuffing fresh. freezing changes texture.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " that's what I figured luvs, that the texture could change. I just don't think in the next week I'll be able to use it.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "human",
"value": " cora, you ought to make them & send them off to a relative or someone else who may appreieciate them! i'm one who appreciate gifts of food as many of us may well be!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " That's a good idea luvs, but I don't know anyone in this town aside from our neighbors. Knowing them, I don't think they'd go for it. They do appreciate my baking skills though. Who knows, maybe I'll send some over anyway. Thanks for the idea!",
"loss": true,
"prefix": "corazon:"
},
{
"from": "human",
"value": " Yes Luvs - freezing ricotta will change the texture and make it \"grainy\" - something that you might notice if it was used uncooked. However, when baked as in Piccolina's Italian 3 Cheese and Pesto Stuffed Mushrooms (guess that is the recipe you were talking about corazon?) I doubt you will be able to taste the difference or notice any texture difference if used within a month or two (before freezer burn sets in).",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Just about every company that sells frozen foods successfully freezes ricotta cheese. I see no reason why you shouldn't be able to.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "human",
"value": " I'm trying to think of things I've eaten that were frozen and contained ricotta. I honestly don't recall any being grainy.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " i'm gonna be stubborn on this one. i'm a stickler for fresh foods.",
"loss": true,
"prefix": "luvs:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Where Can I Find Mamacitas Seasoning?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone heard of Mamacitas Seasoning?? Where do you buy it??",
"loss": false,
"prefix": "mackeeg:"
},
{
"from": "gpt",
"value": " Never heard of it. Where have you seen it?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tNever heard of it. Where have you seen it?\n\t\t\n\n\n \n\n\nI have not seen it. My friend said her neighbor marinates his beef and chicken in it with sprite and it is fork tender.",
"loss": true,
"prefix": "mackeeg:"
},
{
"from": "gpt",
"value": " Ask your friend to ask her neighbor...",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " There is Mamacita's bottled hot sauce, which is basically a jalapeno-based sauce.\n\nAsk your friend where to buy it.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Liquid Smoke",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What is it really and how/what do you cook with it? I see it in a lot of crockpot recipes.\n\nThanks.",
"loss": false,
"prefix": "lmw80:"
},
{
"from": "gpt",
"value": " It's a liquid that has been exposed to wood smoke and absorbed the smoke smell and taste. You add a small amount to a dish to add smoke flavor when appropriate.\n\nFor example, if you are cooking ribs or pork butt in the oven instead of over smoking wood chips, you could add the liquid smoke to the meat in the oven to add the smoke flavor normally provided by the wood chips.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " lmw80 said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat is it really and how/what do you cook with it? I see it in a lot of crockpot recipes.\n\nThanks.\n\t\t\n\n\nWelcome to DC, Imw80. Liquid Smoke has been sitting in my fridge for a while. Guessing I bought it for a recipe I never got around to making. Would love to see ideas/dishes I could use with Liquid Smoke.",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Andy I was under the impression that it was smoke that was condensed. I am not sure where I first learned that, but just recently I saw Alton brown make liquid smoke by bulding a wood fire with a large chiminy. He then placed something on top (I can't remember exactly what the setup was). There were a few different pieces, but I can remember that ice was involved and a bowl for collecting the resulting liquid smoke. Basically the smoke rose up, hit the cold metal surface, condensed, and dripped down into a collection bowl.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " the ice and heat from the smoke causes the air to condence, the air has smoke particles in it, they condence as well with the moisture etc.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " There is no moisture in smoke to condense. I was trying to describe the same AB episode. I guess I could have been clearer.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I regularly add liquid smoke to many of my bean recipes. It's great to add smoked flavor to vegetarian dishes instead of adding smoked bacon, pork neck bones, hocks, shanks or turkey wings.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "gpt",
"value": " I use liquid smoke in my baked beans (sometimes), in gravies, to enhance meat dishes, and add to certain vegies such as green beans, and corn. It comes in various flavors. Most commonly, I've seen hickory and mesquite flavors. The tastes are substatialy different. \n\nYou can also ad liquid smoke to home-made barbecue sauces, dry rubs, marinades and brine solutions. It does wonders for many fish dishes as well. I even used it to successfully add flavor to some overly bland slab-bacon I had purchased. It saved the bacon, litteraly. \n\nIt is a versatile liquid. you can een rub a few drops on a ham-steak, or pork chops. But a word of caution; Liquid Smoke is a concentrated flavoring, and can be very bitter if too much is used. Generally, only a few drops will be needed. And my favorite rule holds espcecially true with this flavoring agent. That is; you can always add more flavor to a dish if required, but once it's in the dish, it can't be taken out. In other words, add minute amounts to begin with, test, and add more if needed.\n\nAlso, too much Liquid Smoke can result in heartburn.\n\nIt's a great product, but needs to be used correctly.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " I suppose it is good to hear someone likes Liquid Smoke... I do not know where I picked it up, but I am under the impression that it is generally a bad thing.\nEither a health issue, or a taste issue, or both.\nMy wife's dad was a food industry \"insider\" all his working life, (executive V.P. of a large food operation) and if he even suspected I had a bottle of it, he probably would have taken his daughter back and shot me. He was a Cajun too, so you know he liked smoke flavor.\nIf you want smoke, there are other ways to get it.\nI'm not saying its bad, just that I have a deeply held belief, based on nothing much....",
"loss": true,
"prefix": "Hopz:"
},
{
"from": "gpt",
"value": " Goodweed of the North said:\n\t\t\t\n\t\t\n\n\n\t\t\tI use liquid smoke in my baked beans (sometimes), in gravies, to enhance meat dishes, and add to certain vegies such as green beans, and corn. It comes in various flavors. Most commonly, I've seen hickory and mesquite flavors. The tastes are substatialy different. \n\nYou can also ad liquid smoke to home-made barbecue sauces, dry rubs, marinades and brine solutions. It does wonders for many fish dishes as well. I even used it to successfully add flavor to some overly bland slab-bacon I had purchased. It saved the bacon, litteraly. \n\nIt is a versatile liquid. you can een rub a few drops on a ham-steak, or pork chops. But a word of caution; Liquid Smoke is a concentrated flavoring, and can be very bitter if too much is used. Generally, only a few drops will be needed. And my favorite rule holds espcecially true with this flavoring agent. That is; you can always add more flavor to a dish if required, but once it's in the dish, it can't be taken out. In other words, add minute amounts to begin with, test, and add more if needed.\n\nAlso, too much Liquid Smoke can result in heartburn.\n\nIt's a great product, but needs to be used correctly.\n\nSeeeeeya; Goodweed of the North\n\t\t\n\n\n \nThanks for all the ideas. \n\nGW \n\nMaybe I could try adding it to ribs, burgers, chicken or a roast?\n\nGB, was reading up a bit on Liquid Smoke & the distilling? process was likened to bong water",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Humm ... want to eat at your house sometime Mish ... \"Bong Water\"! (Actually I had to go to the William Jefferson Clinton presidential memorial library website to find the definition of that term.)\n\nBut, basically you are right. Build a fire, use a vacuum to draw the smoke through a water filter ... you get liquid smoke. The flavor componets in the smoke are water-soluable, the bad stuff like tars and PAH's (carconogenic stuff) are not - they can be seperated from the water as easily as the tar and nicotine and such in my Science Fair experiement back in 11th grade.\n\nSo Hopz - the problem isn't that it is bad for you (probably safer than grilling a steak on the gill) but yes - it is a VERY concentrated flavor and should be used judiciously.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tHumm ... want to eat at your house sometime Mish ... \"Bong Water\"! (Actually I had to go to the William Jefferson Clinton presidential memorial library website to find the definition of that term.)\n\t\t\n\n\n \nMike. I found it on Cheech and Chong's Up in (liquid) Smoke DVD.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Wonderful, thanks for all the responses!",
"loss": true,
"prefix": "lmw80:"
},
{
"from": "gpt",
"value": " Alton Brown used soaked wood chips for his smoking source. just be sure that there is no glue in them such as used to make plywood, use pure wood.",
"loss": true,
"prefix": "Diane1415:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Granola",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone here make their own granola? I used to and am thinking I might give it another go soon. I tend to wing it mostly with the recipes, but wouldn't mind having a reference of some kind. Does anyone have a TNT recipe they'd share?",
"loss": false,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Paula Deen had one that started out looking good, but she put condensed milk on it and I don't think that is very healthy, even if the liquid does cook out.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " I saw Contessa making some too...hers looked better than Paula's. Why don't you check out the website? Sadly, they don't seem to have the search anymore, but you can pull up her program and look at all the past episodes.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Alix, I have a pretty good one from my Age of Aquarius days. Will have to look for it, tho, and get back to you.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tAlix, I have a pretty good one from my Age of Aquarius days. Will have to look for it, tho, and get back to you.\n\t\t\n\n\n\nI knew there was a reason I liked you, bug. Do you have a recipe for Magic Brownies?",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tI knew there was a reason I liked you, bug. Do you have a recipe for Magic Brownies? \n\n\n\nOkay you two, you find the magic recipe for brownies and I'm in big time. Lemme go get my beads.\n\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " I remember Magic Brownies - the recipe was in an old home ec book - a hundred years ago.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " granola\n\nYep, I still make my own granola. I make a large batch in a roaster type pan.\n\n6 cups rolled oats\n\n6 cups total of other optional ingredients;\nwhole wheat flour \nsoy flour\nwheat germ\nbran\nsunflower seeds\nsesame seeds\nno-fat dry milk\ncoconut\nnuts, I usually use almonds, lots of em\nwhatever else you have on hand\nMix dry ingredients in a large pan\n\nHeat;\n1/2 to 1 cup oil or butter\n1/2 to 1 cup maple syrup or honey\n1/2 cup water\n2 t. cinnamon\n2 t. vanilla\n1 t. almond extract\n\nPour heated liquid ingredients over dry in pan, stir. Bake at 250 degrees F for two hours, stirring often. Toast until you think it is done. Now, where on earth did I put that brownie recipe?",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhy don't you check out the website? Sadly, they don't seem to have the search anymore, but you can pull up her program and look at all the past episodes.\n\t\t\n\n\n\nThe search function is still there, up at the top of the page when it fully loads.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " Thanks beth, that was very helpful. I have never put dry milk in mine though. That is an interesting idea. How much do you put in? 1/2 cup or so?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I do not put the dry milk in my granola, that was just on option listed in the cookbook. I usually eat the granola with a dairy product so never felt the need to add any non-fat milk to the granola.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "gpt",
"value": " my parents do grind the wheat... the night before.. then some water and a spoon of honey on it and let rest over night..\nthen you can add whatever you want.. apples, bananas, raisins.....",
"loss": true,
"prefix": "cara:"
},
{
"from": "human",
"value": " Granola recipe from the 70s\n\nOK, you freaks - \nPut on some Inna Gadda da Vida and get on your best patched pair of jeans. We're gonna make some granola........\n\n6 cups rolled oats\n1 cup wheat germ\n1 cup shredded coconut\n1 cup (or more to taste) chopped assorted nuts and sunflower seeds\n\nraisins to taste\n\n2/3 cup honey\n1/2 cup oil\n\nHeat honey and oil until they come together (\"...right now...over me\").\nSlowly pour mixture over dry ingredients. Mix carefully with hands until well coated. \n\nSpread on cookie sheet approximately 1/4 inch thick. Toast in oven at 350 until golden brown (turning so it won't burn). Add raisins while cooling.\n\nI think I also used to chop up and add dried apricots to this.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Thanks mudbug, I do dried apricots too. I always tossed the raisins in at the beginning though. Any reason why you wait til the end to toss 'em in?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Haven't made this in ages - just typed out what the recipe said. I would guess it's so the raisins don't dry out too much and turn into little pieces of asphalt.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " mudbug is right, add dried fruit after the baked granola has cooled, don't want asphalt in your granola....",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " I don't remember where this is from but I know I made it once, many moons ago, and liked it:\n\n3 c regular oats\n2 c sweetened puffed-wheat cereal\n½ c wheat bran\n2 Tbsp slivered almonds\n1/2 c applesauce\n1/3 c honey\n1 Tbsp vegetable oil\n½ tsp ground cinnamon\n¼ tsp ground ginger\n½ c chopped dried apricots\n½ c sweetened dried cranberries\n \nPreheat oven to 375F.\n \nCombine the first 4 ingredients in a large bowl. Combine applesauce, honey, oil, cinnamon, and ginger in a small saucepan, and cook over medium heat 2 minutes or until honey is melted, stirring occasionally. Pour applesauce mixture over oat mixture, stirring to coat. Place mixture in a jelly-roll pan, and bake at 375F for 20 minutes. Gently stir granola, and bake an additional 15 minutes or until dry. Cool. Stir in apricots and cranberries.\n \nStore in an airtight container.\n \nMakes 7 cups (or 14 half-cup servings)\n\n\n\n3 cups regular oats\n1 cup whole-grain toasted oat cereal (such as Cheerios)\n1/3 cup oat bran\n1/3 cup finely chopped walnuts\n2 teaspoons ground cinnamon\n1/4 teaspoon ground cardamom\n2 tablespoons butter\n1/3 cup applesauce\n1/4 cup honey\n2 tablespoons brown sugar\nCooking spray\n1 cup chopped dried apple\n\nPreheat oven to 250°. \nCombine first 6 ingredients in a large bowl, stirring well to combine. \nMelt 2 tablespoons butter in a medium saucepan over medium heat. Add 1/3 cup applesauce, honey, and brown sugar to pan, and bring to a boil. Cook for 1 minute, stirring frequently. Pour applesauce mixture over oat mixture, stirring to coat. Spread mixture in an even layer on a jelly-roll pan coated with cooking spray. Bake at 250° for 1 1/2 hours, stirring every 30 minutes. Allow to cool completely. Stir in chopped apple. \nNote: Store granola in an airtight container up to one week.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " Alix, here are two of my favorites. \n\nAlmond-Cranberry Crunch Granola\n\nHomemade Granola",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Thanks PA, that looks lovely. \n\nSierraCook, I knew you would have some help for me, I think Ken will particularly like the cranberry almond one.\n\nAs for the raisins, Ken and I both prefer them to be rather chewy and hard so I guess that is why I have always put them in at the beginning. Most of the time raisins in things make me gag. But for some unknown reason if they are rock hard, I can tolerate them. Weird I know.",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Keeping Bagged Lettuce Fresh Longer?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I buy the bagged lettuce from Sams and it seems after a couple days it starts getting gross. Any ideas on keeping it fresh longer? Maybe putting in a Tupperware bowl?",
"loss": false,
"prefix": "mackeeg:"
},
{
"from": "gpt",
"value": " What works for me is to get all the air out of the opened bag and then put it into a zip-lock bag and seal all the air out of that too. Most times it will last as long as a week, if we don't eat it all up by then. I have noticed that sometimes it depends on the type of lettuce that is used too.",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "human",
"value": " When I buy bagged lettuce mixes I keep the bag closed shut with a tight plastic food clip, which seems to keep the lettuce viable for about 5 days. That's about all you can expect from lettuce mixes.\n\nSome people do swear by those perforated bags that were advertised so heavily a year or so ago, but I don't think they made much of a hit, as I rarely see them in the market anymore.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "gpt",
"value": " Lay the open bag flat on the counter and slip a paper towel on top of the greens, then stand it up and fold the end of the paper towel over top of the greens. Then squeeze the air out of the bag, fold the top at least twice, and clip it. \n\nI use one of these -->",
"loss": true,
"prefix": "Caine:"
},
{
"from": "human",
"value": " I put it in my foodsaver containers and vacuum the air out. I get a few weeks out of it that way, if it doesn't get eaten first.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I wash my greens, spin them dry and put them in a tupperware container. They will last a week using this method.\n\nlater",
"loss": true,
"prefix": "Run_Out:"
},
{
"from": "human",
"value": " The secret to storing lettuce is to remove the core. Lettuce rots from the core out. You can smash it, core down, on the counter and then just wiggle it out. If that doesn't loosen it enough, use a plastic serrated knife (NOT metal, because that rots it faster) to dig it out, and discard. Then you can either put it in tupperware (the lettuce keeper is designed with a \"pointy part\" that goes into where the core was and keeps it lifted out of moisture) or store it any kind of plastic or fabric bag. The fabric bags do hold it longer. \n\nOnce you've got the core out, you will find it lasts a lot longer! I wouldn't seal a plastic bag unless you've got a paper towel in there to absorb the moisture.",
"loss": true,
"prefix": "momerlyn:"
},
{
"from": "gpt",
"value": " Now that's something I completely disagree with.\n\nFirst off, lettuce does not \"rot from the core out\". That's a generalization that's simply not true. \n\nAll head lettuces I buy - crisphead or looseleaf - start to turn with the outer leaves. The core & all the leaves closest to it are always fresher than fresh & the last to go. Even if the outer leaves of my lettuces have to be culled, I can always count on the ones closest to the core to be fresh, tasty, & usable.\n\nI don't know where you're buying lettuces that are rotting at the core first, but I'd find another purveyor if I were you.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " For the bagged greens, I wash them in my salad spinner (even tho they say they are washed), wrap them in a large soft kitchen towel and put it in a plastic bag. They stay very crisp til we eat it all up.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Crisp lettuce\n\nI agree with \"GB\" The way to go is with a Vacuum sealer. I put a head of iceburg in the canister, seal it and it will keep crisp and tasty for over a month.\nIf the head is to large for the canister I will cut it in half. After a week or so the cut edge will start turning brown. But it will still stay crisp.\n\nI also cut up my salad vegs. Peppers, (Red, Green and yellow) onions. jacima, radishes peapods, celery, carrots and and vacuum seal them.\nI leave out the cucumber and tomatos until I dish it up.\nThis mix will only keep about 1 week. Too, moist. Putting a paper towel in the bottom and on the top helps.\n\nEnjoy,\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "human",
"value": " Hungry said:\n\t\t\t\n\t\t\n\n\n\t\t\tI agree with \"GB\" The way to go is with a Vacuum sealer. I put a head of iceburg in the canister, seal it and it will keep crisp and tasty for over a month.\nIf the head is to large for the canister I will cut it in half. After a week or so the cut edge will start turning brown. But it will still stay crisp.\n\nI also cut up my salad vegs. Peppers, (Red, Green and yellow) onions. jacima, radishes peapods, celery, carrots and and vacuum seal them.\nI leave out the cucumber and tomatos until I dish it up.\nThis mix will only keep about 1 week. Too, moist. Putting a paper towel in the bottom and on the top helps.\n\nEnjoy,\nCharlie\n\t\t\n\n\n \nDitto! I love mine vaccum sealer!",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " As a former Tupperware consultant, I highly recommend the T-Ware Fridge-Smart line. For lettuce/bagged salads/berries/etc., etc., etc. Excellent product that does the job!",
"loss": true,
"prefix": "Corinne:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Removing Herbs / Liquid For Searing?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey guys i have some chicken breasts right now marinating in white wine, olive oil, fresh garlic, and fresh rosemary.\n\nI am going to sear this meat in a steel skillet then finish it in the oven.\n\nQuestion.\n\nI know the fresh garlic, wine, and rosemary will burn/cause problems, so i am going to remove these before i sear.\n\n\nWhat is the best way to go about doing this? Is there some product or some type of rag you can buy to remove those things before searing?\n\nAre paper towels good enough? Never had to seriously seriously pat something dry/remove garlic and herbs before throwing it in the skillet\n\nany pointers would be cool",
"loss": false,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " Paper towels will do the trick. Use a towel or two to brush off the herbs and spices and then pat the breast dry. You should always begin a sear with dry meat. If it's wet, the meat tends to steam rather than sear and you will have a harder time getting that nice brown color on the meat.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " will let you know how it turns out\n\ncheers mate",
"loss": true,
"prefix": "Mylegsbig:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Speaking of freezing...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I read somewhere a while back that just about anything is freezable, so since milk was on a really good sale price recently, I purchased a lot and froze it. Sure enough, when it thawed out, it was just as good as new! Then I froze canned biscuits and rolls, fully expecting them to ruin, but they worked just fine, too! Next, I tried heavy cream and sour cream. DON'T DO THIS! Neither was the same consistency after being thawed out. We're still using the sour cream and it's edible, but more like soup than cream. Live and learn!",
"loss": false,
"prefix": "ps8:"
},
{
"from": "gpt",
"value": " ps8 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI read somewhere a while back that just about anything is freezable\n\t\t\n\n\nYep just about anything is freezable. The question is can it be thawed and used after freezing",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " ps8 said:\n\t\t\t\n\t\t\n\n\n\t\t\tWe're still using the sour cream and it's edible, but more like soup than cream. Live and learn! \n\n\n\n \nSo put it in a big pot of soup",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tYep just about anything is freezable. The question is can it be thawed and used after freezing \n\n\n\n \nHE HE HE! Good point!",
"loss": true,
"prefix": "ps8:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Yeast in the envelopes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How long is this good for in your cabinet?",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " They have expiration dates on the back.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " There should be an expiration date on it. I think it it's too old, the yeast won't wake up, but maybe someone else will know for sure.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " if it doesn't foam, it's not good hence the term \"proofing the yeast\" which means proving it works. If the package says it is still good and it doesn't rise, than it's no good. Keep yeast in the refrigerator to prolong its life",
"loss": true,
"prefix": "Chef_Jimmy:"
},
{
"from": "human",
"value": " Nov. 2007.....I think I'm good. Thanks, I didn't even think to look for an exp. date.",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Oven-baked Fries",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I came across a recipe the other day for oven baked French fries. It said simply dunk the cut potatoes in milk for 10 minutes before putting into a preheated hot (450F) oven for 10 minutes.\n\nHas anybody tried this way of cooking oven-baked fries?",
"loss": false,
"prefix": "advoca:"
},
{
"from": "gpt",
"value": " I've never dunked them in milk (or anything else), but have tossed them with olive oil & seasonings & cooked them in a 450-degree oven for about 20-30 minutes, depending on the cut size, with wonderful results.",
"loss": true,
"prefix": "BreezyCooking:"
},
{
"from": "human",
"value": " We do the olive oil thing all the time, too...very tasty.\n\nI wonder what the milk does to the potatoes? I may have to give that a try.\nYou're never too old too learn.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Never tried milk. Usually olive oil -- they're great sprinkled with chili powder -- chili fries & a hotdog. YUM.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " I've never tried milk. perhaps, and this is just a guess, it helps them brown better.\nI know a quick soak in sugar water will help them brown and gives them a tasty sweetness, something this generation apparently needs.\nThat is the only one of the 40 steps that MacDonalds let out.",
"loss": true,
"prefix": "Diane1415:"
},
{
"from": "gpt",
"value": " Diane1415 said:\n\t\t\t\n\t\t\n\n\n\t\t\tThat is the only one of the 40 steps that MacDonalds let out.\n\t\t\n\n\n \nI will agree that soaking in milk might help in the browning process ... akin to a \"milk wash\" on a loaf of bread. And, soaking in sugar-water may also do something similar - don't know, never tried it.\n\nRE: McDonalds ... I don't know if they soak their spuds in sugar water before par boiling and flash freezing ... and I really doubt it would contribute to their browning in deep frying ... but I can assure you that the majority of their flavor came from the blend of oils they used - and I got that info from the guy running the hydrogenator for the company that made the oil for them.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Popcorn Storage",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " where is the best place to store popcorn seeds? I heard the refrigerator, I heard the freezer.. and I heard just on the cupboard.. well, which one is it LOL",
"loss": false,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " I take it you mean dried corn kernels.\n\nStore them in an airtight container in the cupboard. The usual storage guidelines apply for anything that you keep for a long time; away from sunlight in a dry, cool area.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " Without moisture -- 13.5 percent to 14 percent per kernel is needed -- popcorn can't pop. That's why it's important to store popcorn correctly. An entire percentage of moisture can be lost if your kernels are left uncovered on a hot day. And though that may not sound like a lot, it adds up. A loss of 3 percent can render popcorn unpoppable. And even a 1 percent drop in moisture will harm the quality of your kernels. \nSo what's the best way to store popcorn? Airtight containers -- plastic or glass -- are your best bet to avoid moisture loss, especially when stored in a cool place like a cupboard. http://www.ellispopcorn.com/All%20about%20popcorn.htm\n\nAvoid the refrigerator. Some say the cold storage makes the popcorn taste better, but many refrigerators contain little moisture and can dry out kernels.",
"loss": true,
"prefix": "pckouris:"
},
{
"from": "gpt",
"value": " I store mine in the refrigerator. Experiment, put some in the cupboard, some in the fridge, some in the freezer, and make a batch of each and see if there is a difference.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " thank you",
"loss": true,
"prefix": "Debbie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Roasted Red Bell Peppers vs. Roasted Peppers?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Is there a difference (flavor) between Roasted Red Bell Peppers and Roasted Red Peppers?\n\nGrocery store yesterday... Roasted Bell were available in the size jar I wanted, while \"peppers\" were in a large one, and quite \"spendy\".\n\nWhat say you all?",
"loss": false,
"prefix": "Hopz:"
},
{
"from": "gpt",
"value": " The roasted red peppers I usually buy (two different brands) are, I believe, bell peppers. They certainly taste like bel peppers. There is a wide variation in price sometimes.\n\nI have never seen a jar labeled as roasted red bell peppers.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " They are the same, unless the jar says they are HOT peppers.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I'm not sure about the price difference either but they should both be the same. The jars of roasted red bell peppers I buy have little bits of black on them - then there are some roasted red bell peppers that are perfectly red with no black. 99% of the time I will roast my own but if I just don't have time the jarred ones are fine - the jar in my refrigerator now says \"fire roasted\" red bell peppers.",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are Twinkies?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i saw something on tv about twinkies. what exactly are they? i guess i don't know because i'm not from the USA. how can i make them from scratch at home?",
"loss": false,
"prefix": "Shaheen:"
},
{
"from": "gpt",
"value": " Twinkies are made by Hostess here in the states. It is a small tubular yellow cake with white filling. I found this recipe that seems to be close to it.\nhttp://www.recipegoldmine.com/namebrand/namebrand41.html\n\nthis is a Hostess Twinkie\n\n\n\n\nThey are about 4 inches long.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " This is one of two things I can never eat a whole one ..... otherwise my stomach gets really upset. The other thing is 3 Muskateers. Not sure why its just these 2 things. I like the flavors but avoid buying either of them because of the whole waste thing and no one else cares for either in this house.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " shaheen05 said:\n\t\t\t\n\t\t\n\n\ni saw something on tv about twinkies. what exactly are they? i guess i don't know because i'm not from the USA. how can i make them from scratch at home?\n\n\n\n \nIf you pm me your address, I will mail you some Twinkies. They have about 10 year shelf life - so you'll get to taste them as they are sold here in the US.",
"loss": true,
"prefix": "Toots:"
},
{
"from": "human",
"value": " shaheen05 said:\n\t\t\t\n\t\t\n\n\nhow can i make them from scratch at home?\n\n\n\nI'm not sure there is any actual food content in a twinkie, just polyurethene, and preservatives.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " SizzlininIN said:\n\t\t\t\n\t\t\n\n\n\t\t\tThis is one of two things I can never eat a whole one ..... otherwise my stomach gets really upset. The other thing is 3 Muskateers. Not sure why its just these 2 things. I like the flavors but avoid buying either of them because of the whole waste thing and no one else cares for either in this house.\n\t\t\n\n\n\nPoor Sizzlin! Those are my two favorite junkfoods! I only get them after Halloween, though, from leftover treats. I don't keep that sort of thing around the house.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Twinkies, you either love them or you hate them or you love them and you can't digest them. They just seem to sit in my stomach like I ate a cement brick. Although I do love a good frozen twinkie. A guy at work told me that is how he likes them and I tried it. It is just a little more excitint to eat a frozen twinkie rather than one right out of the box.",
"loss": true,
"prefix": "katluvscake:"
},
{
"from": "gpt",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tPoor Sizzlin! Those are my two favorite junkfoods! I only get them after Halloween, though, from leftover treats. I don't keep that sort of thing around the house.\n\t\t\n\n\n \nThanks Const............buy I think my butt and thighs are more thankful I can't",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " Disgusting disgusting disgusting.\n\nNear the top in Haggis' Top 10 Worst Man-made Foods of All Time.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " Twinkies were invented down the street from me...\n\nI was reading an article in the paper last weekend that had some stuff about twinies. I just looked for it, but couldn't find it.\n\nThey were developed because some kind of pan wasn't used other than in the summer, and it made use of it.\nThey originally had a banana filling, but in WWII a banana shortage caused them to use the vanilla filling and never switched back. \n\nAnd contrary to popular belief, they have a pretty short designated shelf-life (I want to say its around a month), but I doubt anyone eats them that fresh.",
"loss": true,
"prefix": "marmar:"
},
{
"from": "human",
"value": " marmar said:\n\t\t\t\n\t\t\n\n\n\t\t\t. . . And contrary to popular belief, they have a pretty short designated shelf-life (I want to say its around a month), but I doubt anyone eats them that fresh.\n\t\t\n\n\n \nThey don't have a shelf life, they have a half-life. they may go stale, but I'd be willing to bet they don't go bad.",
"loss": true,
"prefix": "vyapti:"
},
{
"from": "gpt",
"value": " Toots said:\n\t\t\t\n\t\t\n\n\n\t\t\tIf you pm me your address, I will mail you some Twinkies. They have about 10 year shelf life - so you'll get to taste them as they are sold here in the US.\n\n\n\n\n\n \n\nTwinkies don't have a shelf life. They have a half life!",
"loss": true,
"prefix": "Caine:"
},
{
"from": "human",
"value": " DH use to like them with Strawberries on top. He can't have anything with wheat now (flour) so the temptation is gone....for me.",
"loss": true,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " shaheen05 said:\n\t\t\t\n\t\t\n\n\ni saw something on tv about twinkies. what exactly are they? i guess i don't know because i'm not from the USA. how can i make them from scratch at home?\n\n\n\n \n\nHi shaeen05, Thanks for the post, I have not laughed so hard for a couple of days. Believe me, you do not want to try to made these things, it would be a waste of time and chemicals. Twinkies are not really food, and I would think the shelf life/half time would be at LEAST 10 years, \n\nI hope the person will send you a few to sample so you can see what we are talking about",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " Twinkies are something that you can deep fry",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " I keep hearing about a ten year shelf life... what about this? http://www.sfgate.com/cgi-bin/article.cgi?file=/g/archive/2004/08/12/twinkietest.DTL\n\nAlso, I found out Twinkies are rehttp://www.twinkiesproject.com/ally great for your kid's science fair. Check this site out! http://www.twinkiesproject.com/",
"loss": true,
"prefix": "discreet creole:"
},
{
"from": "human",
"value": " Here are the ingrediants in the twinkie:\n[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]\n Enriched Wheat Flour - enriched with ferrous sulphate (iron), B vitamins (niacin, thiamine mononitrate [B1], ribofavin [B12] and folic acid).\n Sugar\n Corn syrup\n Water\n High fructose corn syrup\n Vegetable and/or animal shortening - containing one or more of partially hydrogenated soybean, cottonseed or canola oil, and beef fat.\n Dextrose\n Whole eggs\n[/FONT][/FONT][/FONT]They also contain 2% or less of these ingrediants:\n\n[FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif][FONT=Arial, Helvetica, sans-serif]\n Modified corn starch \n Cellulose gum \n Whey \n Leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate) \n Salt \n Cornstarch \n Corn flour \n Corn syrup solids \n Mono and diglycerides \n Soy lecithin \n Polysorbate 60 \n Dextrin \n Calcium caseinate \n Sodium stearol lactylate \n Wheat gluten \n Calcium sulphate \n Natural and artificial flavours \n Caramel colour \n Sorbic acid (to retain freshness) \n Colour added (yellow 5, red 40)\n[/FONT][/FONT][/FONT]Well there ya go... the wonderful twinkie. What would America be without it? maybe better?",
"loss": true,
"prefix": "Ripliancum:"
},
{
"from": "gpt",
"value": " One word: bliss.",
"loss": true,
"prefix": "Banana Brain:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: cooking times for convection ovens",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello all I was wondering if anyone knew anything about cooking times for convection ovens. I am cooking a royal sirlon tip roast and like a little moo the my beef in other words rare to medium-rare. does anyone know the temp and time needed to cook this roast. please and thank-you Buba Thank you for your responces, but it seems that almost everything in a convection oven cooks at 325 and a 2 lbs roast took 1 hour to cook to menium rare and it was very good. what made it royal was the fat and spices it was wraped in. again Thank -You",
"loss": false,
"prefix": "buba333:"
},
{
"from": "gpt",
"value": " Welcome, Buba.\n\nA lot depends on the size of the roast. I recommend you cook to an internal temperature rather than a set time.\n\nI've heard of sirloin tip roasts. What makes this one 'royal'?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tWelcome, Buba.\n\nA lot depends on the size of the roast. I recommend you cook to an internal temperature rather than a set time.\n\nI've heard of sirloin tip roasts. What makes this one 'royal'?\n\t\t\n\n\nthe fat it is raped in",
"loss": true,
"prefix": "buba333:"
},
{
"from": "gpt",
"value": " I do not use my convection oven when I roast meat. If you can turn it off do so otherwise lower the temp 25* to 50* and roast for the regular time. A good themo. will help too.",
"loss": true,
"prefix": "Swann:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Used cooking oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what do you do with your used cooking oil that you use to deep fry french fries or tator tots?\n is it safe to put it in the refrigerator... to use again? or should it just be thrown out?",
"loss": false,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " deb, here's a link to a previous discussion on this:\n\nhttp://www.discusscooking.com/forums/f17/deep-fry-oil-reuse-18227.html?highlight=frying\n\nthere a chinese take out by my job that makes awesome thrice fried chicken. that is they fry it most of the way done at 11am when they open. then they fry any 1/2 chickens that haven't been sold again at around 3pm to keep it warm and kill any growing bacteria, when the local kids get out of school. then, it is fried a third time, hence thrice fried, when you order it to go.\nit's actually good at noon, after only 1 frying, in fresh oil. but by 5pm, much of the oil is adulterated with chicken fat after having fried dozens of birdies, as well as the chicken sitting there partially fried all day. yuk!",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " thank you buckytom... after reading that thread... I just threw it away ICK!",
"loss": true,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " To bad you do not know of people that will use that used oil and put in the car as gasoline.",
"loss": true,
"prefix": "kleenex:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fondue Oil Confusion!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone,\nMan am I glad I joined this forum! It is beyond helpful. Anyways, I was wondering, I have a fondue recipe that I'm cooking tomorrow night and the recipe calls for oil to cook the meat in. But when I went to the store today there were so many types of oil! What kind do I use for actually cooking meat? Thanks for your help!",
"loss": false,
"prefix": "CommMajor101:"
},
{
"from": "gpt",
"value": " It really doesn't matter. Corn, canola, safflower, peanut - they will all work. If you want to use an olive oil - look for the big cans labeled \"Pure Olive Oil\" - this is refined olive oil, has little if any olive flavor, and has a higher smoke point than Extra Virgin or Virgin (and a heck of a lot cheaper).",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I'll add to your confusion. My husband loves it when I make fondue using stock! We cook the meat in the stock, then we can all have a cup of it after. But I'm with Mike, I use the same kinds of oils. You want something neutral. I am so glad to see fondue making a come-back. I love hands-on cooking parties, and fondue is one that is absolutely the most fun.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Using stock instead of oil is called fondue chinoise--akin to Mongolian hot pot. Makes a great meal.\nDon't use olive oil for fondue. The oil must be kept VERY hot in order to cook the meat correctly. Use any of the vegetable oils, as listed above.",
"loss": true,
"prefix": "Gretchen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: SALTY Corned Beef",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I followed a recipe that I found on the internet that was for \"corning\" my own beef. (Corned beef). I have had 4 bags in the refrigerator for the past 2 weeks. I took one out today to see if it would be okay for St. Paddys Day. It tasted okay, but it was intolerably salty. What can I do to salvage the other 3 bags? Right now the bags are sitting in the refrigerator, in ziplock bags, in the brine. What should I do?",
"loss": false,
"prefix": "jrempire1:"
},
{
"from": "gpt",
"value": " Are you going to bring it to a boil, then simmer to cook it? If so, after you bring it to a boil, drain the water. Fill with fresh water and bring to a boil again. This might help a little. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " I really am not too familiar with working with beef since I don't eat it, however, I'd think that if you drained the brine and briefly rinsed the beef it might make it salvagable. I would only drain and rinse what you are going to use up right away though.",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " The brine is salty or the beef is salty? Cause the brine is supposed to be almost inedibly salty.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " If you cooked the CB in water and the meat was salty, that can be fixed.\n\nAs was mentioned earlier, soak the meat in cold water, changing it a couple of times. Then cook it in fresh water. \n\nIt's not unusual for corning to make th meat a little salty. Soaking it in changes of waer will do the trick.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I misread the question and assumed jrempire1 had cooked one. Great advice everyone.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Me again. Sorry if I didn't make it clear: I DID cook the corned beef. It was inedibly salty. Here's what I did. I took it out of the bag (that was in the brine for 2 weeks) and I washed the beef under running water real quick and plunked it in a pot full of water to cook it. That's all I did.",
"loss": true,
"prefix": "jrempire1:"
},
{
"from": "gpt",
"value": " Hi jrempire, I'm Irish and when I was younger we'd often have corned beef and cabbage or boiled ham for dinner. What my mother always did was soak the beef or ham in cold water overnight, sometimes changing it every so often and then boil it in fresh water. The longer you steep it and more often you change the water, the more salt it will take out of it. When its boiling, skim off any of the scum that forms on the top.\n\nI heard a trick before of how to take salt out of a sauce, it was put a cut, raw potato into the sauce and it should absorb some of the salt. I never tried this myself but it might work if you put it into the pot with the beef when its boiling.",
"loss": true,
"prefix": "LaineyLoo:"
},
{
"from": "human",
"value": " Sorry, but the \"potato theory\" of making something less salty (generally a liquid, like soup) has been scientifically disproven. It doesn't work.\n\nAndy, are you saying you can soak and re-boil already cooked CB?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " LaineyLoo said:\n\t\t\t\n\t\t\n\n\n\t\t\tI heard a trick before of how to take salt out of a sauce, it was put a cut, raw potato into the sauce and it should absorb some of the salt. I never tried this myself but it might work if you put it into the pot with the beef when its boiling.\n\t\t\n\n\nThis is actually an old wives tale that does not work. Well actually to be more accurate it does work, but it does not make the sauce (or whatever else you try it on) taste less salty. It will soak up some of the salt along with the liquid just as a sponge would if you were to throw a sponge in a sauce, but it does not change the concentration of the salt so it will taste just as salty as when you started.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\t...Andy, are you saying you can soak and re-boil already cooked CB?\n\t\t\n\n\n \nNo! I don't think you can save a cooked corned beef that's salty. My soaking suggestion was for the remaining uncooked pieces.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " When i make a country ham, I soak it for 2 - 3 days to get the saltiness out. Changing the water frequently. It should work as well for a CB. Add more spices when you change the water. I always add more to the cooking liquid.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "human",
"value": " As everyone has already said, soak and rinse, soak and rinse, then boil and rinse even more. If all else fails, use very small chunks of it in large amounts of starchy (i.e., beans or lentils) soup. It will still be yummy.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " And yes, I bought a Virginia country ham one year and you literally (even according to the instructions on the bag) had to soak it in the bathtub for days on end. Even then it was pucker-your-mouth salty. My parents were visiting, and they said it reminded them of the hams when they were kids.",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Stuffed Bell Pepper fillings",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone,\n\nI'm new to the forum. I just came across it by accident and I'm glad I did-its a fantastic place and resource for those who love to cook!\n\nAnyway, I'm thinking of trying out some recipes, one of which is stuffed bell peppers. I'm just not sure what kind of fillings to put in them. I like the idea of rice, I'm just wondering what else could go with it to make it nice and tasty. I'm also thinking of trying out stuffed mushrooms.\n\nAny suggestions at all would be really helpful, I'm hoping to try out my new recipe soon!\n\nThanks!",
"loss": false,
"prefix": "LaineyLoo:"
},
{
"from": "gpt",
"value": " Welcome Laineyloo, Stuffed peppers, YUM! I have stuffed them with rice mixed with fried bacon bits and chopped onions mixed with tomatoes. Also have used browned ground beef with chopped onions and tomatoes.You can add some garlic if you like.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " Thanks thumper, the bacon one sounds yum alright! Think I'll give that one a go myself! My boyfriend doesn't eat much meat though for health reasons so was thinking of trying out some veggie type versions. He eats fish and seafood so was thinking of maybe doing something like pepper stuffed with rice, onions, some chopped pepper (veg all fried together beforehand) with maybe some baby prawns/shrimp or something like that? Maybe some cheese aswell to bind it all. Does that sound like an ok combination or does it sound totally gross? lol",
"loss": true,
"prefix": "LaineyLoo:"
},
{
"from": "gpt",
"value": " That sounds good LaineyLoo. Veggies would be great. Maybe mixed with cream of mushroom soup.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " Oh thats a good idea, I was wondering what kind of things to use to bind the filling together a bit, never thought of soup! Thanks for all your suggestions thumper, I think I'll head off now to do some shopping for the ingredients! Thanks again!\n\nP.S. Any other suggestions are welcome from anyone, I like to experiment a bit and will try out different fillings and combinations!",
"loss": true,
"prefix": "LaineyLoo:"
},
{
"from": "gpt",
"value": " I agree with thumper - the veggies sound great! I would try some sour cream (mix in just a tad of flour and it will thicken it as it bakes OR thicken it on your stove top and then add your veggies then stuff your pepper) or a little cream cheese to help bind it as well.\n\nOur favorite mushroom stuffer is cream cheese, bacon, onion, garlic and the minced mushroom stems - saute in a pan, add the cream cheese, stuff your caps and sprinkle with cheddar. I also have a really good spinach stuffing if you are looking more like for a meal (they stuff portobellas).\n\nWelcome and good luck!",
"loss": true,
"prefix": "JMediger:"
},
{
"from": "human",
"value": " For a different twist and more flavour, try bulghur, couscous or quinoa (prepared beforehand) instead of the regular rice, combined with your favourite vegetables and cheese... I have tried this with mushrooms and zucchine with excellent results!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " Thanks guys, they all sound delicious. \n\nAnd I do really like cous cous aswell urmaniac so I'll definately give that a try. I've just been to the shop and bought some ricotta, large mushrooms, mixed musrooms and peppers so I think I'll try out some nice combinations!\n\nThanks again guys!",
"loss": true,
"prefix": "LaineyLoo:"
},
{
"from": "human",
"value": " I use the same mix I do for cabbage rolls: Rice, ground meat, chopped onion and garlic is the base. Then you need to make sure you use lots of broth/stock/tomato so the rice rehydrates. For the meat, I've used beef, chicken, pork, veal, turkey, or venison (and often more than one). I recommend a fattier meat than for other meals (in other words, choosing between white ground turkey and dark, go for the dark). If you make it too lean, the rice will not work. Oh, I didn't say -- an egg as well.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Bell peppers or paprika goes well with seafood.\nThis is very easy, yet tastefull:\n\nFill the paprika with crawfish and mascarpone cheese and just a little oregano on top. Strike outside with olive oil and cook in oven, 200 C. 15-20 minutes.\n\nServe with rice. Very creamy !",
"loss": true,
"prefix": "Iron Chef:"
},
{
"from": "human",
"value": " don't forget a hot peppers as well in the stuffed pepper.\n\nHow about a chicken, rice, hot pepper, and marinara version of stuff peppers.",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " I make a Mexican Style Stuffed Pepper that's awfully good:\nhttp://www.discusscooking.com/forum...-12563.html?highlight=Mexican+Stuffed+Peppers\n\nOne could take that same recipe and replace the meat with cooked rice.\n\nAnother thought: How would it be to stuff the peppers with the same mixture you use to make crab cakes?\n\nAlso check out Caine's suggestion on that page. you could make that easier by preparing a box of Zatarain's Jambayla mix, adding baby shrimp and a can of diced tomatoes. \n\nFor a really beautiful dish, buy a package of mixed sweet peppers...red, golden and green.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " I make mine like my mother did. A really good sausage (bulk) with onions, a few bread crumbs and seasonings to taste - sometimes a bit of celery, also. I parboil my peppers (cut in half lenghthwise) in salted water, then drain and stuff. I like them leftover cold as well as hot.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Licia, I have never sliced them in half to stuff them...always thought I had to leave them whole. But I can see that method having certain advantages...more area available for toppings, for one. \nI think I will try it that way next time.\n\nAnother vegetarian thought came to me...how about a barley and mushroom type filling? That could be spiced up in all sorts of ways.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Yum,Yum Iron Chef... That looks wonderful. I am not a bell peppper lover but, this dish has changed my heart.",
"loss": true,
"prefix": "Quizzie:"
},
{
"from": "gpt",
"value": " I would buy a few different colors of peppers, and some large tomatoes. Both look pretty when stuffed and the colors are alternated. \n\nFillings for the Peppers:\n\nOrzo\n\nCouscous, roasted garlic, raisins & nuts (Try one of the flavored couscous like Near East)\n\nMac ' n cheese (using very small elbow macaroni or pasta)\n\nSausage & Spanish rice (add some diced peppers & onions to the mix)\n\n\nFor the stuffed tomatoes, you can use this filling to stuff the peppers if you like. \n\nTOMATOES FONTINA\n\n6 tbl butter or margarine\n2 shallots, minced\n1 1/2 c uncooked tubetti or other small pasta\n1 can (about 14 oz) chicken broth\n8 lg firm tomatoes\nabout 1/2 c chopped fresh basil leaves\n3 c (12 oz) shredded fontina cheese (or your favorite cheese, i.e. \ncrumbled feta, etc)\n\nMelt butter in saucepan, add shallots & saute till tender, about 2 mins. Stir in pasta; cook till lightly browned about 3 mins. Add broth, 1 1/4 cs water & 1/2 tsp salt. Bring to boil; simmer uncovered 15 mins or till liquid is absorbed.\n\nPreheat oven to 350. Remove & discard seeds & center pulp from tomatoes. Lightly sprinkle inside of each w salt, pepper & half of basil. Stir cheese into pasta mixture; spoon into tomatoes, dividing evenly.\n\nPlace tomatoes in shallow baking dish; pour 1/2 c water in bottom, cover & bake 20 mins. Remove cover; bake 10 mins more or until hot & bubbly. Sprinkle top edge of tomatoes w remaining basil.\n\nHere are some other suggestions:\n\nhttp://kneesandbees.blogspot.com/2005/01/spicy-italian-sausage-roasted-garlic.html\n\n\nSpicy Stuffed Peppers\nUse the long pointed Spanish peppers or ordinary red bell peppers. \n\n2 red peppers\n1 to 2 tbsp oil\n2 tbsp pine nuts\n2 spring onions, chopped\n1 clove garlic, finely diced\n1/3 cup rice\n1 large or 2 small chilis, diced\n1 cup vegetable stock\n1/3 cup cherry tomatoes, chopped\nSmall bunch fresh coriander, chopped\n4.5 ounces blue cheese\nSalt and black pepper\n1 ripe avocado and 4 tbsp sour cream\n\nMake filling by heating oil in a pan and sauting onions, garlic and pine nuts for 5 minutes until nuts just start to brown.\n\nStir in rice and cook for a further 2 to 3 minutes stirring all the while. Stir in the stock and chilis and cook over a low heat until rice is cooked through, stirring frequently. \n\nMeanwhile, preheat oven to 350 F. When rice is just cooked, stir in tomatoes, herbs and 3.5 oz of the cheese. Season to taste. \n\nSlice peppers in half lengthwise, keeping stalk intact if possible. Discard pits and any inner stalk. Fill each half with the rice and cheese mixture, place on a baking sheet and bake for 15 to 20 minutes. Mix together the remaining cheese and sour cream then chill.\n\nServe with sliced avocado topped with the sour cream.",
"loss": true,
"prefix": "mish:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Apple Spice rec.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " 8 parts ground cinnamon\n4 parts ground nutmeg\n2 parts ground allspice\n1 part ground cloves or ginger\n\n\n?????????\n\nI assume that it means, for example\n8 tsp cinnamon\n4 tsp nutmeg\n2 tsp allspice\n1 tsp cloves or ginger\n\nRight????",
"loss": false,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " Yes, that is exactly what it means.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " That's a pretty spicy mix, but it sounds good. \nMy mom used to make the best cinnamon apple rings. They were really spicy too. I don't know how she did it, except that the apples were still crisp, and bright red from the Red Hots in them. \nI've gone through all her recipes, but can't find that one. I may see if my aunt knows anything about it.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " It was good. It is basically a spice for apple pie and things like that.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " texasgirl said:\n\t\t\t\n\t\t\n\n\n8 parts ground cinnamon\n4 parts ground nutmeg\n2 parts ground allspice\n1 part ground cloves or ginger\n\n\n?????????\n\nI assume that it means, for example\n8 tsp cinnamon\n4 tsp nutmeg\n2 tsp allspice\n1 tsp cloves or ginger\n\nRight????\n\t\t\n\n\nYes that is right or it could also mean \n\n8 tbsp cinnamon\n4 tbsp nutmeg\n2 tbsp allspice\n1 tbsp cloves or ginger\n\nor \n\n8 dixie cups of cinnamon\n4 dixie cups of nutmeg\n2 dixie cups of allspice\n1 dixie cups of cloves or ginger\n\nBasically it does not matter what unit of measurement you use as long as the proportions stay the same.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Of course, it gets harder if you start with 1 teaspoon of cinnamon...\n\nThen you have to remember the math skills you learned in school.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Nope, AndyM, wasn't about to do that!! I started with 1 tsp of cloves",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " texasgirl said:\n\t\t\t\n\t\t\n\n\n\t\t\tNope, AndyM, wasn't about to do that!! I started with 1 tsp of cloves\n\n\n\n \nNo flies on you, TG!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " They sell apple and pumpkin pie spices at www.penzeys.com I recently used a teaspoon of pumpkin pie spice in an apple pie and it was just right.",
"loss": true,
"prefix": "Toots:"
},
{
"from": "gpt",
"value": " I had all the spices already, so, I went ahead and made it up. Thanks Toots.",
"loss": true,
"prefix": "texasgirl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Salt crust on baked potatoes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have been trying to find out how to make baked potatoes that have a salt crust on the skin. Does anyone know how it's done?",
"loss": false,
"prefix": "duker:"
},
{
"from": "gpt",
"value": " Preheat oven to 425 degrees F. Beat an egg white in a shallow bowl. Put sea salt or kosher salt in another shallow bowl or plate. Wash and dry 4 russet/baking potatoes. Prick all over with a fork. Roll in beaten egg white and then in salt until well-coated. Bake on the rack in the middle of the oven for 1 hour. Serve with butter and/or sour cream, and freshly ground black pepper to taste…. or any other topping you’d like.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " I tried the oil and kosher salt but after wrapping in foil and cooking, the salt had melted and left a stickey mess rather than the little chunks.",
"loss": true,
"prefix": "duker:"
},
{
"from": "gpt",
"value": " Hence why I changed my post :P. Re-read. No oil involved. I had to give it some thought (and then gank actual instructions)\n\nBasically what you need to get a salt crust on a potato is a glue. Oil isn't really \"glue-like\"...proteins, however, make great glues...and nothing has more protein in liquid form than an egg.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " Thanks, I'll give it a try.",
"loss": true,
"prefix": "duker:"
},
{
"from": "gpt",
"value": " Here's the way I've done it for years. Prick the potato all over with a fork. Brush the spud with either melted butter, or bacon grease (I prefer the bacon grease). Sprinkle the tater with salt and freshly-ground black pepper. Bake as you normally do.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Morel Mushrooms",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I recently had polenta topped with a morel sauce at a restaurant in S.F. OMG - I love morels. Does anyone have any recipes using fresh morels? They have some lovely ones at the store. Thanks",
"loss": false,
"prefix": "Surfdreams:"
},
{
"from": "gpt",
"value": " nuttin special, usually saute them in a bit of butter and olive oil with fresh asparagus, or add to a pizza topping. If I have too many (usually not the case) I will dry them for use later.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " Morels in a store!!! Wow. How much?",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " We have to trudge through the woods and pick them in my neck of the woods. None available in the stores.\n\nI took a good chuck roast and cooked it on the covered grill last weekend. I sliced the rare leftovers and sliced them into very thin slices. I then made a beef gravy using a high-quality soup base, water, and cornstarch. I also added diced onion to the gravy before thickening. I took about 6 morels and minced them, then added them to the gravy and let cook for 30 minutes. Then, I added just a couple drops of truffle oil. Finally, I added the sliced beef and cooked just long enough to heat the meat.\n\nServed this with smashed spuds for my wife, and steamed green beans, and made an open-faced beef 'n'gravy sandwich on whole wheat bread with green beans on the side for me. It was truly yummy.\n\nI find morells a little strong to be eaten by themselves. I prefer to use their great flavor to enhance other foods, especially beef. \n\nSeeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " We love morels, but HB gets chiggers so bad, he doesn't hunt them much anymore. \nMost people around here eat them fried, as the main course. Soak mushrooms in salt water first, to get the varmints out...this won't hurt morels. Drain them, then dip them in flour, egg/water, then flour and fry in a skillet in a couple inches of vegetable oil until light golden in color. Do not over-cook as they are very delicate. \nAll you need to go with is a baked potato and small salad. \n\nWarning: some people can eat a bucket of morels at a sitting, but some are less tolerant of them, and can experience some discomfort in the digestive tract. (Diarrhea, to be exact. ) If you've never eaten them before, go lightly the first time.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Constance, you are so correct. Indeed, some of the morells picked by upers fall under the category, false morells. These are distinguished from true morells in that the cap edges are seperated from the stems. One such false morell, known around here as the beefsteak mushroom is tolerated by some people, but causes sickness in others. And there are people who can't eat either the true or false morels. It really depends on teh person.\n\nTrue morells rarely cause trouble. But if picking wild, you'd better know what you are doing. Some false morells are dangerously poisonous, while others are mildly so. Again, whether you are pickling whitel or black morells, the cap must be attached to the stem for it to be a true morell. And for heaven's sake, pick up a good identification guid, with clear, colorful pictures of both good and bad varieties. They are plentiful and easy to obtain at most libraries, and on-line.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Here's a good site for mushroom identification:\n\nhttp://mdc.mo.gov/nathis/mushrooms/mushroom/edible.htm",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I have a friend who takes us mushrooming every spring; we'll be doing it next month. My favorite things to do with the mushrooms is stroganof or a red wine sauce (hey, they aren't mutuall exclusive, a red wine stroganof works, too!). Right now I have some venison in the freezer, already cooked in a red wine sauce. So the mushrooms will be sauteed in butter and added to the already made venison \"stew\" (meat, garlic, onion, and very tasty stock/gravy). Then I can decide whether to add sour cream or paprika or ..... I, personally, love to combine different kinds of mushrooms for a fuller flavor.\n\nI'm a coward, I only eat mushrooms that experienced people (who have eaten them for years and lived to tell the tale) tell me are safe. I wouldn't try to do it myself.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Morels are easy to identify once you've seen them, Claire. Check out this nice one:",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Someplace I've seen a recipe for stuffing morels with a crab dressing. You could batter and fry the smaller ones, but I would think the large ones would have to dipped, crumbed and cooked in the oven to get everything heated through. I think the delicate flavors would really compliment each other.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Our local gourmet store will sell morels that people bring them. You can also buy them from farmers -- there will be a sign, and you'll go off the beaten path to a farm and buy them from the farmer. (No, they're not farmed, just that the farmer has a patch of woods that are condusive to growing them. If I remember right, oak trees). I probably would trust myself to eat a morel I found by myself, but no other type of mushroom. The main danger can sometimes be that people can be very possesive of \"their\" mushrooming territory. I've heard of people being shot for trespassing. So we go with a friend who has permission to be on the land we're \"harvesting\". As I said, there are a few sources for buying them around here, but they are very expensive, and quite often water-logged and not as good as when you pick and clean them yourself.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Goodweed, what brand of beef base do you use? I make my own poultry stock all the time, but beef can be very expensive to make -- I'd love to find something commercial that I really like. I find that eef broth/stock in cans tastes like ... well, a tin can. I've found several chicken products I like OK, but beef seems harder.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Claire said:\n\t\t\t\n\t\t\n\n\n\t\t\tGoodweed, what brand of beef base do you use? I make my own poultry stock all the time, but beef can be very expensive to make -- I'd love to find something commercial that I really like. I find that eef broth/stock in cans tastes like ... well, a tin can. I've found several chicken products I like OK, but beef seems harder.\n\t\t\n\n\n \nOrington Farms Beef, and Orington Farms Chicken soup base are both pretty good tasting. They come as a powder, similar to bulion, but with much better flavor.\n\nAnd even better flavored sauce maker is Washington's Deep Brown Sauce. It turns ordinary beef broth into something special. Unfortunately, the grocers in my town quit carrying it. \n\nSeeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Here's their online catalog...\n\nhttp://www.orringtonfarms.com/ie/Product_catalog.htm",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " How funny. Orrington Farms is my favorite chicken base, I don't know why I haven't tried their beef. Thanks for the \"heads up\"!",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Instant blending flour",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone heard of this before? I'm sitting here watching Paula Dean and she's using it in a soup. Has anyone tried it? Whats your opinion?",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " I haven't... but it sure would be a neat thing to have.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Thats what I thought. Cause sometimes its a pain getting the flour and the water all blended so you don't get any lumps. I think I'll have to see if my grocery store sells it. If not then maybe WalMart does.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " I sure wish there was a Walmart close to here. \n\nOr maybe I don't. We buy too much crap when ever we go into one. lol",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " been around for years and works great. one brand is Wondra. usually sells in a canister.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " She may be talking about WONDRA, a Pillsbury product. It's a specially milled flour. The different shape of the granules promotes easier blending, reducing clumping tendencies.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Ahhhh, that I have heard of. Thank you Andy.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Wondra? Never heard of it but will look for it. I guess I was never exposed to it as mom always used flour and water to thicken bases. Thanks again.....I'll look for it.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " I've used it, and it works great in gravies and sauces. You kids haven't heard of it because it came out so long ago...like 35-40 years. It was highly advertised at the time.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tI've used it, and it works great in gravies and sauces. You kids haven't heard of it because it came out so long ago...like 35-40 years. It was highly advertised at the time.\n\t\t\n\n\n \nDid you just call me a kid............... ........THANKS!!!! Considering....the big 40 is less than 2 weeks away you just made my day.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " Wondra flour is very good to use when makiing crepes. It absorbs the milk and eggs quickly. You can buy it in 5# bags in some places. I wish that I could in CA as the canisters are expensive per lb. I am forever running out of it.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "gpt",
"value": " SizzlininIN said:\n\t\t\t\n\t\t\n\n\n\t\t\tDid you just call me a kid............... ........THANKS!!!! Considering....the big 40 is less than 2 weeks away you just made my day.\n\t\t\n\n\n\nYeah you are a kid compared to me!I see the big year 76 looming in the distance. It is all relative you know.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "human",
"value": " sure is Swann...........thankfully 98% of the time I don't feel my age.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " If it's Wondra Flour in a blue canister--I just LOVE that stuff because I could not make a decent gravy before it came on the market . When I'm making a stroganoff or a stew and you need to flour the meat I'll take about a quarter of a cup of Wondra add 1 tsp. salt and 1/8 tsp. of pepper(more to your taste) put it in a large baggie and then add the meat. Shake until covered and you are ready to roll. I had no idea that it has been around as long as that, Constance, and I'm older than that young chick, SizzlininIN--learn something everyday. Love this site and the people!!",
"loss": true,
"prefix": "expatgirl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best Quick and Easy Recipe Book",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am a (male) college student who is doing a sale pitch for a persuasion class. I am an avid cook, taking most of my experience from Italian cooking, but I can cook/bake about anything. I need help finding a great recipe book that has good meals that can be prepared in about 30 minutes (a sales point in my speech).\n\nI'm hoping to get some perspective from anyone out there that cooks for a family and prefers to get the cooking done ASAP. If the cookbook looks at economy, that would be great, too. \n\nI looked at the Rachael Ray's cookbooks (my brothers favorite Food Network star) for her 30-minute meal books. Most of them were found lacking due to bad organization, no index, and taking much longer than 30 minutes of prep time. So, if you know of a good quick-meal recipe book that doesn't have those deficiencies, please let me know.\n\nHere are some good ones I've found so far... any opinions?\nhttp://www.amazon.com/gp/product/0783552785/sr=1-15/qid=1144446199/ref=sr_1_15/102-9267576-0417744?%5Fencoding=UTF8&s=books\n\nhttp://www.amazon.com/gp/product/customer-reviews/0974255211/ref=cm_rev_sort/102-9267576-0417744?customer-reviews.sort_by=%2BOverallRating&s=books&x=1&y=17\n\nhttp://www.amazon.com/gp/product/0684800284/sr=1-2/qid=1144445561/ref=sr_1_2/102-9267576-0417744?%5Fencoding=UTF8&s=books",
"loss": false,
"prefix": "winguardian:"
},
{
"from": "gpt",
"value": " Might want to take a look at Pam Anderson's 'How to Cook Without a Book\".\n\nApparently is still in print and Amazon carries it.",
"loss": true,
"prefix": "auntdot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do you store your recipes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I know we all have cookbooks to refer to - but how do you store recipes you find in magazines, online, obtain from friends?\n\nI had alot of my recipes on line organized by category - appetizers, pasta, vegetables, etc. However, DH killed the hard drive last year and all of that was lost! Thank goodness I had a hard copy of most of them.\n\nRight now I have a 3\" binder with tabs in it organizing by category- but it is getting really full - I am starting to feel unorganized - a bad feeling for someone who likes complete organization!\n\nAny suggestions? What works for you?",
"loss": false,
"prefix": "Michelemarie:"
},
{
"from": "gpt",
"value": " BIG 3 ring binder with tabs and sub pockets...way too organized,,,but I'm a teacher!",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " Sounds like what I do now! I don't have pockets, though, that is a good idea! I also use plastic page protectors so the pages stay clean.",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "gpt",
"value": " Mee too. The notebook is my cookbook. It contains the recipes I have used and will use again.\n\nOn my computer, I have the same folders with a 'cookbook' subfolder that has all the recipes in the cookbook. I also have a ton of recipes in those categories that I have yet to try.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I keep mine in a folder. I had another one that had about 10 years of recipes and evidently got thrown away by that boys!! \nI have an empty recipe book, I just haven't written in it. I get cramps in my hand to much and I hate writing.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " Same here.\n\nI keep all my recipes on the HDD's of both my computers. Of course, the laptop's collection is the most up-to-date, with 3,135 files. Not all of those are recipes, so it should be around 3,125, give or take a few.\n\nI keep them organized by type, dessert, entrees, etc., with sub-catagories in a few.\n\nI used to print a hard copy, but when you've got 8 or 9 3\" binders full of stuff, it's easier just to search the HDD.\n\nI'm always worried about loosing my data (recipes and other things). The best thing I can suggest is to invest in a CD-RW drive. They're fairly cheap now. If you aren't comfortable installing an internal drive into your pc, go with an external USB drive.\n\nDepending on how often you add to your files, back them up by burning onto a CD-RW disc every now and then, say, once a month or every few months. You can use the same disc over and over. This way you always have your recipes and other data stored off the HDD in case something fries. It's also easier to transfer data should you buy a new system.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " I have a three ring binder for my recipes that I make a lot (I wish I could just memorize them), but I also have everything in a file on my computer with Word documents. I also have them all in my palm pilot. That is where I find them to be the most helpful. I have two categories. One is \"Food\" and the other is \"Food to try\". What i really like about having it in my palm pilot is that I have all my recipes on me when I am in the grocery store so if I see a good piece of produce or meat or something then I can look up and see what I can make with it and what other things I would need to buy for that dish.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " well, I use those photo albums that are with the plastic sticky pages.. and cut out the recipe and put in there. Then when I use them to cook they always stay clean cause.. cause just wipe off the pastic page.",
"loss": true,
"prefix": "Debbie:"
},
{
"from": "human",
"value": " I store mine in \"Recipe Files\" on my PC. I really need to do as Allen suggests, and back them up on CD's.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I am oldfashioned. I have recipe cards as well as the files on the computer.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " i am totally disorganized. i have cookbooks in both kitchens, stuffed with clippings and printouts of more recipes. some cookbooks are lost in piles of boxes the last time i moved.\n i have a pile of recipes clipped from mags and newspapers on my coffee table in the basement where i read the paper with my birds at night. it's my only refuge, so a mess of papers is somewhat safe from dw's cleaning barrages.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I have cookbooks in the kitchen, the den, the tiki bar and the hobby room. In addition, I have a desk covered in clippings and old hand-written recipes that I have tried to database, but I get tired of just sitting and doing data entry. I have about 15 or so vintage recipe boxes, and about 4 of those have recipes in them. I also have a stack of recipes that sits next to the boxes.\n\nOn top of that I have a couple of drawers full of magazines that have varying numbers of recipes in them.",
"loss": true,
"prefix": "phinz:"
},
{
"from": "human",
"value": " I have a HUGE cabinet filled with just cookbooks.Now don't laugh but, I have a notebook from when I was in Home Ec in Jr. High that I have stuffed with magazine recipes,loose leaf pages with things that I wrote down as I thought them up but, I know where everything is!!!",
"loss": true,
"prefix": "VickiQ:"
},
{
"from": "gpt",
"value": " I have Three three ring binders, recipe cards and keep lots on the computer.\n\nI'm very very unorganized about it though and can never find anything. I do have the binders in catagories but... I print so many recipes that they just get thrown in the front and not in the right place. Someday... I'm going to take a week and go through everything and toss some of them.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Recipe Storage\n\nI also like to use my very well organized 3 ring binder. In there not only do I have main tabs like appetizers, main dishes, side dishes, desserts, etc., i also have sub tabs like meat, poultry, seafood, and vegetables that way when I am looking for a recipe I can get really specific. Also in the binder I have several plastic pockets that I store my clipped recipes in that way I don't lose them and they stay clean. I still use recipe cards that I try to laminate so they can stay clean and intact and I store them in a tin recipe can that my grandma gave to me. But I also use the computer, but then you run the risk of something going wrong and your files getting deleted. So I also print out all that I have on the computer, just in case.",
"loss": true,
"prefix": "Marishka_20:"
},
{
"from": "gpt",
"value": " Instead of backing them up on CDs, try using a Seagate portable hard drive. More memory plus they use USB so you can attach it to any computer. You also don't have to worry about organizing multiple CDs.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " good idea ic.\n\nwe use usb drives all the time at work for transferring files. i wear one on a lanyard around my neck everyday, with my i.d..",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I have cookbooks in my kitchen, and a stack of loose papers from recipes I've collected on here and elsewhere. It doesnt sound very organized, but I can easily find a recipe Maybe one day I'll get a binder.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\twe use usb drives all the time at work for transferring files. i wear one on a lanyard around my neck everyday, with my i.d..\n\t\t\n\n\n \nwe call these nerd sticks. \n\nThe big boss just gave all of us our own personal NSs for doing such a good job, but I haven't used mine yet.\n\nI have pretty much the same system as everyone else - actual cookbooks, pieces of paper/index cards/newspaper & mag clippings, DiscussCooking stuff on my computer, plus some of it printed out in a binder.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I have mine in a few different types of storage. The recipes from family and friends are stored in photo albums (the ones with the sticky pages and plastic overlay). The ones I print from this site and a few others, I put in ring binders - I have about 4 of them now broken down by type (appetizer, main dish, salad, etc). Some that I've gathered from all over are on recipe cards in a file box. Some are in boxes that I will never get to. I have some from my home ec days ( mid previous century) Why do I need all those cookbooks? I also have a family cookbook (for hand written recipes) that is still empty.",
"loss": true,
"prefix": "licia:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Oat Bran = Oatmeal?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A muffin recipe I have calls for oat bran. My husband says it's just rolled oats, like you buy in the big Quaker canisters. I thought it might be something different. If it does mean rolled oats, is instant okay? Do I need to grind them up or anything?\n\nThanks,\n~K",
"loss": false,
"prefix": "k_young221:"
},
{
"from": "gpt",
"value": " Oatmeal contains oat bran, but the bran is only a portion of the whole grain. You can purchase oat bran in small square boxes at your grocery store. It is a separate and different product from oatmeal. Muffins made with whole oats or oat meal will be denser and much heavier than those made with just the oat bran.\n\nHere is the story of Oat Bran:\n\nhttp://images.google.com/imgres?imgurl=http://www.easyvigour.net.nz/diettoxin/poats.jpeg&imgrefurl=http://www.easyvigour.net.nz/diettoxin/hoatbranstory.htm&h=150&w=150&sz=15&tbnid=eji-LFdORXHVKM:&tbnh=90&tbnw=90&hl=en&start=14&prev=/images%3Fq%3Doat%2Bbran%26svnum%3D100%26hl%3Den%26lr%3Dlang_en%26newwindow%3D1",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "human",
"value": " They are different.\n\nWhen oats are processed, the hulls are removed and then they are steamed, then cut or rolled. The outer layer of the oat (like most grains) is called \"bran.\" Sometimes the bran layer is removed and processed separately to make a product called \"oat bran.\" You can buy it at health food stores, etc.\n\nMost oatmeals, including quick and instant, contain whole oats, so that means that the whole grain, including the bran is included.\n\nRegaring your recipe .... I am not positive, but since instant oatmeal is usually oatmeal that has been cut up into fine pieces, you probably should be able to use it.\n\nBut maybe someone else can alswer that more accurately.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Okay, thanks for the responses. I'll see if I can find oat bran, otherwise I might try finely processed instant oatmeal.\n\nThanks!\n~K",
"loss": true,
"prefix": "k_young221:"
},
{
"from": "human",
"value": " If you cant find oat bran then substitute wheat bran",
"loss": true,
"prefix": "jpmcgrew:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Your Potluck Favorites",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Have to bring a dish or two to the in-laws for lunch on Easter and also have a baby shower coming up that I am hosting and need a few ideas on what to make. The main dishes are taken care of so would need a type of side dish or appetizer.\nI usually make coleslaw (copycat of KFC's) or Cheesy Potatoes (resembles a hashbrown casserole), but would like to try something different.\nWhat are the items that you all take to gatherings that everyone there raves about?",
"loss": false,
"prefix": "lhanson:"
},
{
"from": "gpt",
"value": " Stuffed mushrooms\nSpinach artichoke dip\nMini-lemon cakes\nstore bought meat balls with my homemade bbq sauce\nspinach and orange salad\n\nIf any of these sound good and you'd like a recipe just let me know.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " I posted this in another thread (what to bring to cook-outs), but it's worth repeating, since everyone always asks me for the recipe when they try it. I actually take copies with me now - LOL!\n\nLee\n\nCalifornia Chinese Coleslaw\n\n1 head grated cabbage \n\n1 pkg. (3/4 cup) slivered almonds, toasted\n8 green onions, chopped \n2 pkg. Ramen noodles, broken into pieces (uncooked)\n(I discard the seasoning packet, but you can use it in the dressing, if you want)\n1pkg. (1/2 cup) sesame seeds, toasted\n\n\nDressing:\n\n1 cup oil ½ cup sugar\n6 T. vinegar \ndash pepper\ndash garlic powder\n\n\nLeaving out oil, heat the other dressing ingredients until sugar melts. Add oil and cool.\n\nMix grated cabbage and green onions.\n\nToast almonds and sesame seeds separately, since the almonds take longer. Combine with the dried broken noodles.\n\n\nTo prevent sogginess, toss everything together just before serving.",
"loss": true,
"prefix": "QSis:"
},
{
"from": "gpt",
"value": " 7 layer dip with corn chips\nrefried beans (pinto or black) jack cheese, diced tomatoes, lettuce, sour cream, ground meat with taco seasoning, salsa, and you can add sliced olives, sliced jalapenos making it 9 layers. go any order you like (meat or beans are best on bottom ... peppers in the middle, sour cream or cheese on top. Almost a taco salad by the chip! always popular, easy to make, travels well, etc etc. then give it a fancy name:\n\nTex Mex Tourine",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " One of my favorite dishes to take to parties and potlucks is Broccoli Salad. After all the filling foods it is nice to have something on the light side. If you are not going to serve it right away, pour on the dressing just before serving. \n\n\nBroccoli Salad\n\nSalad:\n\n6 cups broccoli florets\n½ cup dried cranberries \n½ cup minced red onion\n¼ cup slivered almonds, toasted\n4 strips of bacon, cooked crisp and crumbled\n2 tablespoons sugar\n\n\nDressing:\n\n½ cup olive oil\n¼ cup lemon juice\n1½ teaspoons sugar\n1 teaspoon stoneground or Dijon mustard\n¼ teaspoon salt\n¼ teaspoon pepper\n\n\nCut large broccoli florets into bite-size pieces. Place all salad ingredients in a large bowl; set aside. Whisk together dressing ingredients in medium bowl and pour over salad. Toss well to coat all ingredients with dressing. Refrigerate until well chilled. Serves: 6 - 8",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "gpt",
"value": " Here is an appetizer that always seems to be a hit. \n\nGarden Veggie Pizza Squares\n\n\n1 (8 oz.) package refrigerated crescent rolls\n1 (8 oz.) package cream cheese, softened\n1 (1 oz.) package Ranch-style dressing mix\n2 carrots, finely chopped or shredded\n1/2 cup chopped red bell peppers\n1/2 cup chopped green bell pepper\n1/2 cup fresh broccoli, chopped\n1/2 cup chopped green onions\n\n\nPreheat oven to 375 degrees F (190 degrees C). Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Makes 48 squares (24 servings).",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " Cook up a bag of wings on the grill, with the lid on. Use a good wood such as maple, or mequite to add flavor. While the wings are cooking, Put together a mixture of 1 can tomato sauce, 1/2 cup brown sugar, 2 tsp. onion powder, 2 tbs. Lee & Perrin's Worcestershire Sauce, 1 tsp. yellow prepared mustard, and a healthy dose of cayenne pepper. Heat in a small saucepan to dissolve the sugar. Taste. Adjust ingredients to taste.\n\nWhen the wings are done, throw into your slow cooker and cover with the sauce. Take it to work (or wherever), plug in the slow cooker on low, and be prepared to take bows.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " When I was in the US I remember pigs in blanket were always a big hit, one of the first items to disappear. You just roll up the lil smokey wieners in pilsbury crescent dough (sliced into a few pieces) and pop them in the oven, it was one of the easiest ways to please just about everyone!!\nThey are even nicer with some varieties of mustard to serve with.",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " I make a chickpea (garbanzo bean) and potato salad that is a big hit. I don't like to use canned chickpeas and find it easier to soak mine overnight and then pressure cook them. If you don't want to do that you surely can use the canned ones. Just ensure you rinse them out well. \n\n5 large cans of chickpeas (rinsed, drained and toss them in a large bowl)\n3 potatoes boiled and chopped into medium dice\n1/2 cup of freshly chopped corrainder (cilantro) leaves\n1/4 cup of freshly chopped mint leaves\n1 green chilli or jalapeno finely diced\n2 cloves of garlic finely diced\n1 red onion finely chopped (super fine but not in a chopper or blender)\n2 tsp of cumin powder\n\nDressing\nI like to use tamarind pulp but if you can't find it you can use lime juice. Here is the traditional way I make it and an alternate for those who don't use tamarind or don't know where to find it. \n\nTraditional\n1/2 tbsp of tamarind concentrate (pretty fruity and tart)\n3 tbsp of brown sugar\npinch of salt\n1/2 cup of water\n\nBring this all to a boil and let it cool. Add it to the chickpea salad and mix it together. \n\nNon-Traditional\n3 tbsp of lime juice\nbrown sugar about 3 tbsp\npinch of salt or to taste\nStir it all together and pour it into the salad\n\nMix and let the flavors mingle for a couple of hours before serving or bringing it to a potluck.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " Thanks for the ideas! I will be trying some of them. I will look for the cook-out thread.\n\npdswife: Could you please post the mini-lemon cakes recipe? I love anything lemon! Also would like your stuffed mushrooms recipe.",
"loss": true,
"prefix": "lhanson:"
},
{
"from": "human",
"value": " Ihanso, here's a link to the mini- lemon cakes\n\nhttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32409,00.html\n\n\nThe stuffed mushroom recipe\n\n8 large mushrooms\n1/2 cup Italian bread crumbs ( I used garlic)\n1/4 cup parmesan cheese\n2 cloves garlic minced ( I used three)\n1 tablespoon olive oil\n1/4 cup clams, drained and chopped small\n1/2 teaspoon salt \nmelted butter for brushing \n\nRemove stems from the mushrooms and chop.\nmix up all the other ingredienst ( NOT the mushroom caps)\nFill the mushrooms with the mixture and brush with melted butter\nbake for 25 minutes ( I baked them for about 20) at 350\n\nYou can make these a head of time and then reheat.",
"loss": true,
"prefix": "pdswife:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easter dinner menu?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What are you fixing for Easter dinner? a crowd? I am planning on 10-12 people and will serve a ham. Asparagas is soooo springy that it will probably be on the menu also. any great au gratin recipes? This is going to be simple so I can get out of the kitchen and eat good jelly beans into the night.",
"loss": false,
"prefix": "marajo:"
},
{
"from": "gpt",
"value": " We do \"Greekster\" We'll have a whole lamb cooked over an open fire and all the Greek side dishes to go with it. YUMMMMY!!!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " we usually do a pork loin roast, kielbasi with kraut and potatoes, shredded beets -n- horseradish, farmer's cheese, garlic sauteed stringbeans and asparagus, baked sweet potatoes, and polish rye bread.\n\nbut this year, i may try to convince dw to let me do a whole leg of lamb, or a frenched rack of lamb or pork.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Easter is at my house again this year - not sure what to have - not sure how many people yet. It will be at least 10 - possibly up to 20. I am thinking of keeping it simple - ham with a bunch of sides. I will watch this post for ideas, though!",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "human",
"value": " Sis is having Easter at her house this year,\nShe's fixing the ham, so I'm making leg of lamb, boned, rubbed down with olive oil, rosemary from the garden,(it winters over well here), garlic, salt, black pepper and fresh lemon juice, rolled tied and roasted @ 425 till medium rare. (of course I'll also roast the leg bone for stock)",
"loss": true,
"prefix": "JohnL:"
},
{
"from": "gpt",
"value": " Glad to hear many are in a quandry also.\n\nWe, for the last couple of years, have made a fresh ham.\n\nWould be glad to do it again, but we are thinking about other alternatives.\n\nThis year it is just the two of us, and we have some really nice looking lamb shanks in the freezer, so we are tending towards that.\n\nWe are thinking of scalloped potatoes.\n\nAnd as far as veggies go, well, have to see what is in the market.\n\nAre leaning towards asparagus, steamed, which we can find very fresh.\n\nNeed an appy, but will worry about that later.\n\nThanks y'all for getting us thinking.\n\nA Happy Easter to you all.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " aunt dot, what's an \"appy\"? pdswife your menu sounds fabulous! I wish you were my neighbor.",
"loss": true,
"prefix": "marajo:"
},
{
"from": "gpt",
"value": " Not a clue. I'm not sure my kitchen will be done so I haven't put much thought into the dinner part of it. My brothers from MI, minus one, are coming down from MI. They are prepared that if the kitchen isn't done then we'll be going out to eat. Doesn't matter to me where or what we eat as long as we're all together.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " Asparagus in an easter basket\n\nOne year I made an easter basket out of phyllo dough - complete with a twisted handle. I filled the cooked basket with steamed al dente asparagus & drizzled the asparagus with hollaindaise sauce. You could accent with mint or dill or parsley",
"loss": true,
"prefix": "Surfdreams:"
},
{
"from": "gpt",
"value": " marajo said:\n\t\t\t\n\t\t\n\n\n\t\t\taunt dot, what's an \"appy\"? pdswife your menu sounds fabulous! I wish you were my neighbor.\n\t\t\n\n\n \nappy = appetizer",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " I don't know what we will have since I don't know where we will be. We usually go to the farm for Easter, but haven't made any plans yet.",
"loss": true,
"prefix": "licia:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Scallop Mousse",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anyone help me with a Scallop Mousse. I have to roll it up in a Paupiette of Salmon. I don't think it will be all that difficult, but any tips would be appreciated.\nJ",
"loss": false,
"prefix": "Jeremy:"
},
{
"from": "gpt",
"value": " Jeremy said:\n\t\t\t\n\t\t\n\n\n\t\t\tCan anyone help me with a Scallop Mousse. I have to roll it up in a Paupiette of Salmon. I don't think it will be all that difficult, but any tips would be appreciated.\nJ\n\t\t\n\n\n \nBasic Scallop/Shrimp Mousse\n\nYield: 3 lbs.\n\n2 lb. Raw Shrimp or scallops, cut into 1/2\" pieces \n2 c. Heavy Cream \n4 ea. Egg whites, slightly whipped until opaque and frothy \n1 Tbsp. Kosher salt \n1 tsp. White pepper \n2 Tbsp. Chopped parsley\n1Tbsp. Chopped tarragon \n\nMethod:\n\nBlend shrimp/scallop in a chilled food processor bowl. Slowly add the heavy cream. Add egg whites, herbs, salt and pepper and pulse until incorporated. Refrigerate immediately until use.",
"loss": true,
"prefix": "ironchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mustard?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made the mustard out of dry mustard powder. The ready made one, of the same brand, is by far one of the best mustards I ever had, but this one is practically not edible. It is so bitter and so HOT ; I cannot even touch the thing. The box says to mix 1:1 powder and cold water. I even tried to add sugar, and salt, and oil, and vinegar, all to on avail. It is still very bitter and very spicy. Any advice would be helpful.",
"loss": false,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " P.S.unfortunately I cannot call the maker, the contact number is for England only.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " What if you tried adding more water?",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " P.S.unfortunately I cannot call the maker, the contact number is for England only.\n\t\t\n\n\n\nEnglish mustard is traditionally very very pungent. May I ask if there is a reason you simply do not use prepared jar mustard?",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " cut it with turmeric to lessen the pungency. start with .5m/.5t/1w and see what happens. turmeric has little flavor, a dry quality, and a deep yellow color...used in curries.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " sounds like a lot of bother and worry! try Colman's...excellent and ready made... no mixing to mess about with!",
"loss": true,
"prefix": "Jenny:"
},
{
"from": "human",
"value": " Do we have any esteemed members residing in England that could make the call for you and respond with the answer?",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\t\t\t\n\t\t\n\n\n I made the mustard out of dry mustard powder. The ready made one, of the same brand, is by far one of the best mustards I ever had, but this one is practically not edible. It is so bitter and so HOT ; I cannot even touch the thing. The box says to mix 1:1 powder and cold water. I even tried to add sugar, and salt, and oil, and vinegar, all to on avail. It is still very bitter and very spicy. Any advice would be helpful.\n\n\n\n \nCan you inject a small portion into a hot dog? Then smother the dog with relish, onions, chili, sauerkaut, etc.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " The reason I am not using ready made one is because it is not kosher, but that is really besides the point. I am using Colman's and yes the ready made Colman's mustard is by far one of the best mustards I ever had, unfortunately they have lost their kosher sertification and I can't have it anymore. i understand that it is very personal problem, and many may not undersatnd me on this one, but it it what it is. \n\nI've already added too much water, it's starting to be too thin.\n\nTumeric, interesting. but what is 1w?\n\n Actually Big Dog, that is a great idea, is there anybody here who can make a call for me? Please. I'll post the number after i get home and check it on the box.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " Jeepers CharlieD, never saw Colman's prepared mustard, just have always used the dry.\n\nAnd I like it with just a bit of water.\n\nBut that is just me.\n\nMost commercial, i.e. prepared, mustards are a lot more than just mustard and water.\n\nThere can be wine, vinegar, sugar, spices, all sorts of ingredients.\n\nWhat Colman's uses I have no idea.\n\nYou might want to play a bit with some ingredients.\n\nSorry that Colman's lost its Kosher rating.\n\nGood luck and I hope you find a happy result.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " I actualy did use Colmans recipe, just water, and I just couldn't eat it. I like very pungent mustard, but thios was way too much for me. Russian mustards are very strong, but not that strong.",
"loss": true,
"prefix": "CharlieD:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Looking for companion for cooking tour in France",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am a 55-year-old single female and I've booked a session at www.artandcookingclassesinfrance.com for Sept. 11-17. Accomodations are in Avignon at http://www.avignon-et-provence.com/bb/bastide-papes/gb/. Since I am travelling single, I will be charged a $500 surcharge unless I find someone to make me a couple. Cost is 1680 euros ($2048 USD) plus airfare. Since the room would need to be shared, I prefer another female. Anybody out there with free time and disposable income itching to go to the south of France in September?",
"loss": false,
"prefix": "grannyjanny:"
},
{
"from": "gpt",
"value": " Wow, that looks WONDERFUL!\n\nI would love to do that, Janny! Unfortunately, my two weeks vacation are booked already.\n\nThe course looks fantastic, as does the B & B. I was in Paris for a week when I was 17, and it was a terrific experience. I wasn't a foodie then, but I still remember that the cafe au lait, the croissants, and oh, the BUTTER, that I had for breakfast each morning, were the best things I'd ever tasted.\n\nHope you find a traveling companion! \n\nLee",
"loss": true,
"prefix": "QSis:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking times for Stuffed Mushrooms",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all,\n\nI've just prepared tonights dinner of large cap mushrooms stuffed with ricotta, shallots, tomatoes, and chopped button mushrooms, topped with breadcrumbs. I've never cooked these before and was wondering if anyone would have any idea how long to bake these for in the oven and at what temp.? Thanks in advance!",
"loss": false,
"prefix": "LaineyLoo:"
},
{
"from": "gpt",
"value": " I bake mine at 350 degree F (medium hot oven, not sure which gas mark that is for you) for 20 -30 minutes, however I do use smaller mushrooms, so it may take a bit longer for large capped (portobello?) mushrooms.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Thanks amber, I was thinking of putting them in at around that temp and for that length of time, I just wasn't sure! I'll just keep an eye on them, make sure I don't burn them to a crisp!\n\nThanks again!",
"loss": true,
"prefix": "LaineyLoo:"
},
{
"from": "gpt",
"value": " I never tried tomatoes with stuffed mushrooms and that may give shrooms enough moisture, but if they seem to dry out, cover the pan with a foil, then for the last few minutes take it off, then switch the oven to broil to give the topping a golden brown, crunchy effect...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " Thanks urmaniac. I don't think the tomatoes will actually give much moisture at all because I sauteed them first with the shallots, white mushrooms and some garlic, then mixed them into the ricotta with some breadcrumbs so the mixture wasn't all that wet and the toms lost most of their moisture in the pan! I will cover them over with some foil though if they look like they're burning.",
"loss": true,
"prefix": "LaineyLoo:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question About Two Trader Joes Sauces",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought the Thai Green Curry Sauce and the Cuban Mojito Sauce - now what do I do with them? \nIs the Thai Green Curry sauce very hot and spicy? How should I use it in a recipe?\n\nI think the Cuban Mojito sauce would be good on grilled chicken or pork, not sure.",
"loss": false,
"prefix": "Toots:"
},
{
"from": "gpt",
"value": " My experience with Trader Joes sauces is that they always include a recipe or way to use them on the bottle itself. Take a look and see if it says anything.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " There are some really general cooking directions on the jars. I've used their Indian curry sauces before, I have never had Thai green curry sauce.",
"loss": true,
"prefix": "Toots:"
},
{
"from": "gpt",
"value": " I have used the Thai green curry sauce in the recipe below. Because it is thinner than the paste required in the recipe it makes a thinner sauce, but I did not find that to be a problem.\n\nSpiced Turkey Burgers",
"loss": true,
"prefix": "SierraCook:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pizza ideas?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Lately i've kinda gotten into pizza making. I don't mean, pepperoni or sausage. Last night i made a pizza with pesto, grilled shrimp, mozzarella and parmesan, it was the FIRE! I have also done a memphis style smoked pork bbq pizza. Grilled chichen with alfredo is next. Any interesting ones ya'll have done?",
"loss": false,
"prefix": "Chef_Jimmy:"
},
{
"from": "gpt",
"value": " I made one with white sauce last week...\n\nGrilled onions until golden brown ( also a small amount of green pepper)\nthen browned some thin cut beef. mixed that all together, put on the pizza and then topped with sliced mushrooms ( wish I had sauted them first) and swiss cheese. It was pretty good!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " check out these links, maybe you'll get some ideas!\nhttp://www.discusscooking.com/forums/f24/what-do-you-like-on-your-pizza-17333.html?highlight=pizza\nhttp://www.discusscooking.com/forums/f21/your-fantasy-pizza-16361.html?highlight=pizza\nhttp://www.discusscooking.com/forums/f23/favorite-pizza-toppings-16745.html?highlight=pizza",
"loss": true,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " Grilled chicken with salsa mixed with sauce, onion and red bell peppers. I love that stuff.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " bar b que pizza is good... i also love spinach pizza",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Olive oil base, pulled rotisserie chicken tossed in buffalo sauce, a little bleu cheese crumbles, mozzeella. Top with drizzled buffalo sauce when finished baking.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " My favorite pizza places have been owned by Greeks. I love a pizza made with a slather of olive oil, garlic, feta cheese, and that meat used in Greek pita sandwiches (I think it is pressed, seasoned beef and lamb). If tomatoes are in season, chop them on it as well.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Aaar i dont know, pizza is something i used to xperiment with a lot but in the end I always felt like a thick margherita topping, its always been my favourite and I dont think itll change lol. \nAnyway another topping you should defo try is spiced tuna with veg, fry some onion in the tuna oil with whatever spices you fancy really, i used chilli and curry powder with green chilli flakes, add the tuna, and mix well, put onto your base, add whatever veg you want, sprinkle some cheese, in the oven, and wallah. lol.",
"loss": true,
"prefix": "SHAMALICIOUS:"
},
{
"from": "human",
"value": " Stroganoff pizza - no, really )\n\nOne day years ago a thought came to me...Combine two of my favourite foods, pizza and stroganoff. Make a white pizza sauce with as much garlic as you like, fry thin strips of beef and onions (season to taste, add whatever else you like) and place them on top of the white sauce. Top with lots of sliced muchrooms and just a tiny bit of mozzarella cheese (you can leave it out, if you like). Sounds a little but it sure is delicious!",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Favorite Summertime Treat",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " One of my favorite summertime treats happens only for a short time in June. I pick fresh black (purple to some) raspberries, wash them, spread them generously over French vanilla ice cream, add a short squirt of Hershey's syrup and a shot of Godiva Chocolate liquer. Life is good when the raspberries are in season. Anybody else have a favorite dish they prepare and look forward to once a year?\n\nAlso I am looking for some new plants to restore the hybred vigor. My plants are twenty years old. Any suggestions for varieties, sellers or any help. I live in SC Pennsylvania so that might be a factor in where I get new plants from and what type they are.\n\nJust typing this I am looking forward to June",
"loss": false,
"prefix": "MJK:"
},
{
"from": "gpt",
"value": " I love going outside and picking blackberries and then coming right home and making blackberry treats... cobblers, sauces for icecream and my favorite (and famous ) blackberry cordial.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " mine has to be watermelon on the 4th of July near the old springs...",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Picking the first tomato from my garden and eating it right there on the spot.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Mine would have to be anything grilled - and we've done it all! Also, the variety of fresh fruits is nice too!",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "gpt",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tPicking the first tomato from my garden and eating it right there on the spot.\n\t\t\n\n\n \nI'm going to have to go with GB here. My mouth is watering just thinking about it!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " As a little girl it was the fresh strawberries and raspberries picked from my Grandma's garden that we knew would be turned into the best triffle I've ever eaten. It was much the same for the first harvest of peaches and cherries in the Okanagan where we lived, mom would bake a pie that we'd been craving for a whole year and it was always soooo excellent.",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: American saffron?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " While shopping at Wegmanns, I came upon american saffron in the spice section. Has anyone here tried this product? If so, how does it compare to spanish saffron? It was really inexpensive, I guess I should have tried it.\nThanks,\nJohn.",
"loss": false,
"prefix": "JohnL:"
},
{
"from": "gpt",
"value": " \"American Saffron\" - aka \"False Saffron\" is just Safflower - a thistle. Doesn't taste like the real thing. It gives you the color, but not the real flavor. Other \"make believe\" saffron substitutes include turmeric, marigold blossoms, and annatto seeds. \n\nReal saffron is the stigmas from crocus sativus flowers.\n\nI did find a site that gave a substitution formula: \"use 8 times as much; less expensive and imparts similar color, but taste is decidedly inferior.\"",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " My reaction was the same as MFtW's ... My MIL used to grow saflower and send it to me, and it was great for giving that color to dishes. But if you're looking for that unique, earthy flavor, it won't come from saflower. That said, there's nothing wrong with cooking with safflower. It is pretty. It just isn't the same thing.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " One thing that burns my patootie is that once upon a time, many years ago (less than ten) I actually got a seed catalog that was selling saffron crocus bulbs. I tried to figure out if they'd live in the environment where I was at the time. Decided that they wouldn't work. But now you can't even buy them.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Thank's for the info, I'm glad I asked first. \nGee, that's almost like false advertising calling it saffron.\nGuess I'll try Trader Joes to see if they have the real thing.\nMike, I've used tumeric many times for yellow rice. It does give it a nice color, but your right, it's a poor substitute.\nClaire, you've got me curious about those bulbs. Crocus do grow in my area, but I wonder if the saffron species would?",
"loss": true,
"prefix": "JohnL:"
},
{
"from": "gpt",
"value": " If you KNEW just how many crocus stamens you'd need to get any worthwhile amount of saffron",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I wonder that myself (Claire is Roy, BTW, I am one and the same, just was having log-in problems so changed my name!). I live in northwest Illinois now, and crocus are here everywhere. At the time I found the bulbs in a catalog (it was Park Seed, many years ago), I lived on the central Florida coast and there were no crocus, so I wasn't willing to spend the $$$$ on the experiment. Now if I ever find a source again I'll try it. I haven't seen the bulbs in any of my seed catalogs since I moved here. \n\nYou can pretty much take it to the bank: If it isn't expensive, it isn't real saffron. Ounce for ounce, saffron is the most expensive comodity in the world. I personally don't buy it very often, don't think the flavor is worth the expense except in certain dishes. Then I buy just what I need (paella is pretty much it for me) because I don't think it has much of a shelf life (another reason not to buy it when it looks inexpensive -- it's probably too old). If you find bulbs, let us know!",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Ishbel, I suspect that if we grew our own saffron, in my yard, I could probably get enough to make one dish a year from it! And that's assuming I actually got my fanny out there to harvest it at the right time! But it would be fun to try.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Roy said:\n\t\t\t\n\t\t\n\n\n\t\t\tOunce for ounce, saffron is the most expensive comodity in the world.\n\t\t\n\n\nI am not sure this is true. I know saffron is the most expensive spice, but you can get an ounce of saffron through Penzys for between $140 and $240. I am pretty sure that an ounce of gold is going for a lot more than that right now.\n\nSaffron is so expensive because it takes so many stamin to make up a substantial amount. They also have to be hand picked. Talk about a lot of labor!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " You're probably right; I probably heard that urban myth years ago, maybe it was never true, maybe the price of gold was down, and maybe saffron isn't as expensive as it used to be. Mea culpa for repeating a quote without researching.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " GB 140-240 an ounce seems really high. I buy a lot of saffron. I can't remember when I ever ran out of it. Yes it's expensive but not that expensive. I am not debating the quality of Penzy's but I prefer to buy spices using my local mom and pop shops (Indian that is and even Chinese and Thai for that matter). I can smell spices, they are packaged nicely and they are so clean and of really good quality yet at affordable price. So I would say if you have the luxury of living in a city where there are ethnic neighbourhoods or stores, check them out and you will be surprised at what you find. \n\nI buy a large tin container of saffron (sealed and very nicely packaged and it is from Spain) for around 50 dollars. I am not sure how many ounces ( I will check and report back). I suspect it has to do with Indian stores purchasing this in large volumes. We use saffron for almost all of our dishes. Rice pulaus, curries, most of our sweet confectionaries, desserts and even icecreams have saffron in it.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " I agree with Yakuta. I have also found that herbs and spices are less expensive in small ethnic markets. Not just saffron, but just about everything I've had the chance to compare. I'm not sure why that is. I don't think it's a volume purchase thing.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " If you Google on crocus sativus you'll find several sources for information and bulbs. \n\nThe Brooklyn Botanical Garden has some inseresting info on their page about saffron crocus including some info on growing conditions, etc. \n\nOne flower only produces 3 strands of saffron.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Carrot's catching fire",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " While on the phone this evening, my parents told me a story about my sister in law. \nI guess that Mimi, my s-i-l, was trying to get ahead with making food for my niece, so she had chopped up some carrots and stuck them in the freezer so that she could just grab some out, pop them in the microwave and warm them up so that she could puree them.\nWell when she put them in the microwave to warm them back up the started sparking them burst into flames.\nMy parents didn't believe it would happen, so Mimi grabbed some more carrots, and put them into the microwave. Dad said it only took 15 or 20 seconds for them to start flaming up.\n\nAnyone have a clue to why Carrots burst into flames in a microwave?",
"loss": false,
"prefix": "kingfisherfd2:"
},
{
"from": "gpt",
"value": " That is strange.\n\nThe only thing I can think of would be the metal twisty tie had she used one on the plastic bag containig the carrots.",
"loss": true,
"prefix": "Crash:"
},
{
"from": "human",
"value": " No.\nI guess that she took a handful and put them in a bowl. Then nuked them. Then the carrots themselves catch fire.",
"loss": true,
"prefix": "kingfisherfd2:"
},
{
"from": "gpt",
"value": " Probably the martinis they were drinking.",
"loss": true,
"prefix": "Miss Bridget:"
},
{
"from": "human",
"value": " I had never heard of this. But then, I've also never tried to cook carrots in a microwave. Apparently this is not uncommon.\n\nHere's a link that may explain at least some of the phenomenon. (I'm not a scientist, so I won't begin to try to paraphrase!)\n\nhttp://lists.foodsafetyweb.info/SCRIPTS/WA-FOODSWS.EXE?A2=ind0310&L=foodsafe&P=16359",
"loss": true,
"prefix": "AndreainDC:"
},
{
"from": "gpt",
"value": " You are too funny Miss Bridget",
"loss": true,
"prefix": "jpmcgrew:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Keeping mushrooms fresh",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I buy fresh white mushrooms quite often. It seems that within a couple of days, they start getting darker and somewhat moist. How can I keep them fresh?",
"loss": false,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Try transferring them to a brown paper bag. I use the small brown paper lunch bags.They don't like plastic.",
"loss": true,
"prefix": "SillyWabbit:"
},
{
"from": "human",
"value": " They won't keep fresh for all that long, though a little bit of browning won't really affect the flavour, just the visual aspect if you're serving them raw. When I get mine home, I make sure they are 100% dry and then lay them in a large plastic zip-lock bag with paper towels (below and on top of them). Kept this way I've fond they look pretty decent for 3-4 days",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " When I get home from the store, I take them out of their package and put them in a paper bag...that way they can breath. Depending on how fresh they are when I get them, they'll last 4-5 days that way.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Thanks everyone. I guess my mistake was that I left them in the container they came in with the plastic on top. No wonder they got moist and discolored! Maybe I should buy them in bulk rather than in the container since they need to breathe.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " You know, if you're cooking with them (as opposed to putting them raw in a salad), the older mushrooms sometimes actually have more flavor. Anyway, if all else fails, sautee them in butter or olive oil with some garlic, refrigerate, and you can eke out a few more days. From that point you can add a splash of wine and have a great sauce ready-to-go.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Thanks Claire, thats a good tip. I tried the paper bag method and they have kept fresh so far for about 6 days without moisture or discoloring. When they start to go off, I will definately do as you suggest. Thanks.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " amber:\n\nI use a paper lunch bag to store mushrooms also. Sometines I buy the bulk mushrooms and sometimes the prepackaged ones. It depends on which are fresher.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Redeye Gravy Recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " anybody know how to make redeye gravy? I need a recipe for this if any one is willing to help me out",
"loss": false,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Look here for a recipe.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Red eye gravy is a ham/pork based gravy that is made with coffee and thickened with flour.\n\nFry up a slice of ham, bacon or sausage and add a table spoon of flour and cook in the renderings to get rid of the flour taste. Add a cup of coffee to the roux and cook until thickened. You can add water to dilute the coffee to your taste. I've seen beef stock, sugar, pepper, and other ingredients added to modify the taste but you can add whatever you like to make it your own.\n\nOne thing that I think always adds to the gravy is chopping up some of the meat (ham, bacon or sausage) and mixing it into the gravy to give it a coarse country feel and texture.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "gpt",
"value": " i have seen it and tasted it on grits and I must say It IS tasty,I wanted to know how to make it my self... thanks for your help...",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "human",
"value": " kimbaby, if you use the Search function at the right hand side of the page it will often lead you right to what you are looking for. \n\nI know that Raine has posted a really good redeye gravy recipe, I am trying to find it for you. For now though, that one I gave you from marmalady looks like a winner.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " OK, this is not real redeye gravy but heard about it on a TV show on Southern cooking many years ago. No, do not remember which one.\n\nIt is a rather sweet suace but is fast to make and we think works very well, particularly for breakfast, with a slice of country ham. \n\nWhile your Ham slice is frying, pour 1 can of Coke (not diet, only the real McCoy here) into a saucepan on med-high heat and reduce by 1/2 to 1/3 also slice one large onion and set aside.\n\nAfter the ham slice has been fried, remove it from the pan and set aside.\n\nAdd the sliced onions to the pan and saute until they go limp. \n\nAdd the reduced Coke to the pan and heat until the onions are soft. \n\nPour over the ham steak.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tOK, this is not real redeye gravy but heard about it on a TV show on Southern cooking many years ago. No, do not remember which one.\n\nIt is a rather sweet suace but is fast to make and we think works very well, particularly for breakfast, with a slice of country ham. \n\nWhile your Ham slice is frying, pour 1 can of Coke (not diet, only the real McCoy here) into a saucepan on med-high heat and reduce by 1/2 to 1/3 also slice one large onion and set aside.\n\nAfter the ham slice has been fried, remove it from the pan and set aside.\n\nAdd the sliced onions to the pan and saute until they go limp. \n\nAdd the reduced Coke to the pan and heat until the onions are soft. \n\nPour over the ham steak.\n\n\n\n\n\nAunt Dot, I'm sure I'd like that better than the other kind. I hate anything with coffee in it. \n\nI saw a recipe someplacer for a cream-style ham gravy, using the ham drippings instead of bacon or sausage. I think I'd like that with my biscuits, ham and eggs. (oh my, think of the calories! )",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Red Eye Gravy\n\n\n\n\t\t\t\n\t\t\t\tkimbaby said:\n\t\t\t\n\t\t\n\n\n\t\t\tanybody know how to make redeye gravy? I need a recipe for this if any one is willing to help me out \n\n\n\n\nMy mother was born on Kerr's Creek in Rockbridge Co. Virginia\nThey raised and butchered their own hogs.\n\nThe Red Eye gravy I make is the same as my nother and her mother made for many years.\n\nUse only sugar cured countey ham. \nPan fry the ham in a little shorting, I like to use the fat from the ham. \nDeglaze the pan with no more than 1 cup of water. \nThat's it.\nServe on grits with eggs.\n\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "human",
"value": " My mother didn't use coffee, either - neither did my grandmother. I like the taste of the gravy made with a bit of water, instead. The thing about red-eye gravy is that a slice of ham doesn't provide for much gravy, but the flavor is intense, so you don't need much.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Here's a Red Eye Gravy recipe straight from North Carolina. Fry country ham in a skillet. Remove the ham and pour strong black coffee into the drippings. Simmer for a few minutes. Country ham is the choice here in the south because it's salty.",
"loss": true,
"prefix": "comissaryqueen:"
},
{
"from": "human",
"value": " My daughter just brought me 5 packages of the Country Cured Ham from Missouri. The company there, Burger Barn, packages it in slices, biscuit cuts, or bean bits for flavoring beans.\nIt's every bit as good as that I use to get in Virginia.\n\nI'm going to try a red eye gravy with coffee tomorrow.\n\nLater,\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "gpt",
"value": " Kentucky version\n\nHi:\n\nWe pride ourselves for country ham recipes.\n\nDrop slices of quality country ham in a very hot dry cast iron skillet. Sear each side quickly.\n\nDeglaze skillet with 1/4 cup each coffey and water. quickly pour gravy into cruet. \n\nIt is not a thickened gravy. the biscuits soak up the liquid and the country ham slices make the best meal.\n\nLet me know how it turns out.",
"loss": true,
"prefix": "bobngreen:"
},
{
"from": "human",
"value": " Red Eye Gravy\n\nI did my test this AM.\nI panfried 3 slices, 3\"X 3\", of my country cured ham from Missouri.\nI had very little grease in the pan so I only added 1/4 cup of coffee. \nDeglazed the brownings off the bottom of the pan and simmered 2 min.\nDidn't have any grits so I just sopped a piece of bread.\n\nI must say, I'll stick to water instead of coffee.\n\nCharlie",
"loss": true,
"prefix": "Hungry:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to transport Italian Sausages?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Aack!!!! Got a question. We are in the process of moving and on Tuesday will be driving from here to there -- a 10 hour trip. I have 2 lbs of Italian Sausage in my freezer. I was gonna fix Sausage and Peppers tomorrow night, but I think we'll do one final BBQ instead (pork chops). \n\nSoooo ... my question is ... Do you think the sausage would survive approx 10 hours in the cooler in the car? The cooler would be packed with ice, sausage, nuts that have been in the freezer and possibly some other items from the freezer/refrigerator.\n\nTIA!\nHnC",
"loss": false,
"prefix": "Hook and Crook:"
},
{
"from": "gpt",
"value": " I'm pretty sure they'll be fine. Just be sure to stick them in the freezer as soon as you\nget to your new home.\n\nWrap them well ( in plastic and then newspapers) you may need to get more ice on the way.\n\nGood luck!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " A cooler full of ice and frozen or refrigerated foods can last for a weekend. A ten-hour trip should not be a problem at all.\n\nGood luck with your move.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Wow! Thanks for the very fast responses. Extra wrap and extra ice it shall be. \n\nThanks for the well wishes on the move. I'm crossing my fingers that everything fits in the trailer.",
"loss": true,
"prefix": "Hook and Crook:"
},
{
"from": "human",
"value": " It's gonna be okay. Italian sausages... yummy",
"loss": true,
"prefix": "Antonio:"
},
{
"from": "gpt",
"value": " but if thawed, cookem when ya get there.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " Robo410 said:\n\t\t\t\n\t\t\n\n\n\t\t\tbut if thawed, cookem when ya get there.\n\t\t\n\n\n\nThat's what I was going to say too - if, however, there are still ice crystals in the packaging and you can tell the insides are still frozen you can re-freeze. Otherwise, that would be my first meal I'd cook",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " To keep from having to replenish ice constantly and winding up with a cooler full of water, fill plastic soda pop (water,whatever) bottles about 80% full (leave room for expansion) and freeze with loosened lids. Tighten when frozen, then pop into your cooler. You'll have bottles of ice water to drink along the way, they thaw slower that bag ice or ice cubes, and your food doesn't get soggy.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Some of our grocery stores around here have dry ice. Freeze the stuff and put the dry ice on top. Ten hours should be no problem if it is all packed well.",
"loss": true,
"prefix": "tj:"
},
{
"from": "gpt",
"value": " Sorry, It'll be ruined... drop it off at my house and I'll dispose of it for you...",
"loss": true,
"prefix": "Robb969:"
},
{
"from": "human",
"value": " Just ship 'em to me. PM me and I'll give you my address! \n\n\n\nhee hee hee!",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " tj said:\n\t\t\t\n\t\t\n\n\n\t\t\tSome of our grocery stores around here have dry ice. Freeze the stuff and put the dry ice on top. Ten hours should be no problem if it is all packed well.\n\t\t\n\n\n\nI agree. I moved a few years ago, and drove 20 hours straight, and had some frozen goodies in a small cooler with a block of dry ice. When we got here, some of the dry ice was still left, and none of the food had thawed.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Soft Bread Crumbs?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi im making this recipe tonight and cant get in touch with original poster so i must ask here. \n\nWhat are the soft bread crumbs this recipe calls for?\n ------------------------------------------------------------------\n Meatballs in Sour Cream\n\n 1\tpound ground beef \n 1\tcup\tsoft bread crumbs \n 1\tegg \n 1/4\tcup onion chopped\n 1/2\tcup\tmilk \n 1\tteaspoon A-1® Steak Sauce \n 1/8\tteaspoon pepper \n 1/2\tteaspoon garlic salt \n 1/2\tteaspoon seasoned salt \n \t\tSAUCE \n 1\tpound tomatoes, canned \n 2\ttablespoons\tflour \n 1\tcup\tsour cream \n \tRice or noodles cooked\n\n Instructions: Mix meatball ingredients (1st 9 ingredients) & form into balls. Cook in covered pan in 2 Tbsp butter.\n\n Drain 1/2 cup liquid from tomatoes & combine with flour until smooth. Set aside.\n\n When meatballs are cooked, add tomatoes to skillet. Cover & simmer 20 minutes.\n\n Remove meatballs. Gradually add flour mixture & stir until thickened. Cook 2 additional minutes.\n\n Reduce heat to very low. Stir in sour cream & heat to serving temperature.\n\n Serve meatballs & sauce over hot rice or noodles.\n-----------------------------------------------------",
"loss": false,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " They are fresh breadcrumbs, not dried. Just take some bread (without the crust) and run it through the food processor (pulsing about a second at a time) until the crumbs get to the right size",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tThey are fresh breadcrumbs, not dried. Just take some bread (without the crust) and run it through the food processor (pulsing about a second at a time) until the crumbs get to the right size\n\t\t\n\n\n \nBingo! It's that easy.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Hey guys do you mind looking over that recipe real fast and reccomending some fresh herbs i can add to it?\n\nhow about fresh parsley inside those meatballs?\n\nalso would parmagianno reggiano be out of the question for this dish?",
"loss": true,
"prefix": "Mylegsbig:"
},
{
"from": "human",
"value": " Yep parsley in the meatballs would work very well. And Parm Reg would not be out of the question at all.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Fantastic. Thanks again guys.",
"loss": true,
"prefix": "Mylegsbig:"
},
{
"from": "human",
"value": " You could also add some seasonings to the tomato/sour cream sauce. Onion and garlic come to mind. If you want an Italian flavor, try some oregano or basil as well.\n\nAlso, as a rule, I never use garlic or onion SALTS. I tend to use garlic and onion powders. That way you can control the salt content of the dish and avoid possible over-salting.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " 2 other things.\n\nI wouldn't cook the meatballs \"covered\" as then they will steam. You want them nice and browned all over. Watch to make sure they don't burn.\n\nIf you are using whole tomatoes (which I recommend, the less processed the better), then dump them from the can into a colander or strainer and strain off the liquid. Then smush them up with your clean (and perhaps ring-free hands) so that they are in small peices. You don't want to dump a can of whole tomatoes right in.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Okay the dish is simmering here is what i've done so far.\n\nI formed the meatballs without the seasoning salt like ingredients, i just used red pepper flakes, parsley, breadcrumbs, egg, salt,pepper, onion, garlic, milk\n\nI fried these meatballs in olive oil until nicely browned.\n\nIn the meantime, i started sauteeing onion and garlic in a skillet, until nice and fragrant. I then added the can of wholetomatoes which i had crushed by hand. I then added a tablespoon of chopped parsley, salt, pepper, italian herbs, red pepper flakes.\n\nI then scraped the pan and added the fat & juices from the meatballs and the meatballs themselves into this large skillet and set it to simmer, covered.\n\nsmells amazing so far.",
"loss": true,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " I'm so sorry, Big! What they told you about the bread crumbs is correct - just use fresh bread rather than dried/stale bread for the crumbs.\n\nIn response to the quote below:\nIf you haven't made them already, cook the meatballs covered, as the recipe states - they are very moist.\n\nAnd, yes, dump the whole can of tomatoes in - don't strain off the juice - you need it for the sauce.\n\n\n\n\n\t\t\t\n\t\t\t\tjennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\t2 other things.\n\nI wouldn't cook the meatballs \"covered\" as then they will steam. You want them nice and browned all over. Watch to make sure they don't burn.\n\nIf you are using whole tomatoes (which I recommend, the less processed the better), then dump them from the can into a colander or strainer and strain off the liquid. Then smush them up with your clean (and perhaps ring-free hands) so that they are in small peices. You don't want to dump a can of whole tomatoes right in.\n\t\t\n",
"loss": true,
"prefix": "Corinne:"
},
{
"from": "human",
"value": " Mmmm, I'll have to try the recipe, looks and sounds very good!",
"loss": true,
"prefix": "LeeAnn:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Coke ice cream",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " this may sound bad but read on \n\n1 cup of coke\n2 cups of icing sugar \n\n1) add the icing sugar to the coke\n2) drink or odd to cake \n\nthis is a wonderfull recipe and will one day be the standard icing on all cakes",
"loss": false,
"prefix": "jammyx:"
},
{
"from": "gpt",
"value": " I wonder... could you use rootbeer instead of coke?",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Ought to retitle the topic. I thought you were referring to the frozen concoction (sp?) known as ice cream. Thought this does sound good too!",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " Wouldn't this be really runny?",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "human",
"value": " I am wondering to pds,maybe even sprite,hmmmm????",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " more of a glaze than a frosting?\n\nSome one want to give it a try and let the rest of us know??",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " grumblebee said:\n\t\t\t\n\t\t\n\n\n\t\t\tWouldn't this be really runny?\n\t\t\n\n\nI tend to think so, I'd start at about 1/8 of a cup of coke and slowly add more if it was too thick. You can turn icing into liquid in a flsh so it's always better to veer on the side of caution.",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freezing Gefilte Fish",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made some gefilte fish-----way too much. Can I freeze it? Will it be good when thawed?\[email protected]",
"loss": false,
"prefix": "realbeat:"
},
{
"from": "gpt",
"value": " this is a sweat pickled fish, right?? not an expert. FIsh freezes ok fresh but breaks down upon cooking, and treating with citrus and other \"pickling type\" products. My guess is no, but wait for several replies...never done it so could be wrong.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " Am not sure at all.\n\nBut you have a glut of it.\n\nIf there is nothing else you can do with it, why not freeze it?\n\nMy guess is that it will be OK, but not supurb.\n\nSome good gefilte fish might be appreciated by the neighbors.\n\nJust a thought.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " Realbeat, I've never done it. I might be reluctant, but doesn't mean I am right. Maybe you can go get some borscht (sp?) and invite some friends. BTW, welcome to DC & would you share your recipe? I haven't had home made since way before my grandma passed on. TIA",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " I have never frozen it either (it doesn't last that long in our house), but my guess would be it would not work well. I don't think the texture would hold up well. Do a test (if you have time). Freeze one piece today and then thaw and taste it and see if it makes it out OK. let us know what you find out.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " At this point, you don't have a lot of choices. You can eat it, freeze it or toss it. You have little to lose by freezing it. Give it a try. At the least, you'll have valuable information on freezing gefilte fish that will be useful next time.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I found this in my files, maybe you can freeze it okay. Just reads the first part of the ingredients..\n\nhttp://www.jewish-food.org/recipes/gefilter.htm",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\t\t\t\n\t\t\n\n\n\t\t\tAt this point, you don't have a lot of choices. You can eat it, freeze it or toss it.\n\t\t\n\n\nAndy you forgot one other option. Make friends with the neighborhood cats. They will love you forever",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Brianschef said:\n\t\t\t\n\t\t\n\n\n\t\t\tI found this in my files, maybe you can freeze it okay. Just reads the first part of the ingredients..\n\nhttp://www.jewish-food.org/recipes/gefilter.htm\n\n\n\n\nThis recipe has you breaking up the fish though and mixing with other things such as carrots which have a lot of moisture. \n\nIf you are looking to eat the fish whole then it might make a difference.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I agree with GB.\n\nIf you freeze it, you might think of making something with it (a spread or something) and some other ingredients, as I suspect the texture will suffer a bit from freezing, i.e. it will get mushy. But that's just a hunch. I've never made it, much less frozen it. Have eaten it a lot, though",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Olives, which category they would fit in?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what are olives,fruit or veggie or something else, I really do not have a clue what catagorey they fit under,love black olivies mmmm",
"loss": false,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Good question Kim....\n\n\n I would say vegetables, but I maybe wrong...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "human",
"value": " they have pits... which are likes seeds... so wouldn't they be a fruit?",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " pdswife said:\n\t\t\t\n\t\t\n\n\n\t\t\tthey have pits... which are likes seeds... so wouldn't they be a fruit?\n\t\t\n\n\nI'd have to go with fruit too.",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " This is from Calolives.com \n\nOlives are a fruit.\nAgree. Olives grow on trees. They are harvested in the fall as the fruits mature. When olives are picked from the tree they are green and very bitter tasting. They must go through a curing process before they can be eaten. The California Black Ripe Olive is processed in a curing solution that leaches the bitterness out, giving the olive its firm texture and smooth, mellow taste. The olives then go through several cold water rinses to remove all traces of the curing solution. During these rinses, a flow of air bubbling through the olives produces their natural, rich dark color.",
"loss": true,
"prefix": "Chef_Jimmy:"
},
{
"from": "gpt",
"value": " Olives are one of two fruits in the world naturally high in fat. Olives have enough fat in them, that people in the Mediterrean have been pressing oil from olives for milliniea.\n\nBTW, the other high-fat fruit is an avocado.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " Sometimes a fruit IS a vegetable.\n\nBotanically speaking olives are fruits. But so are many other things that by their usage are considered vegetables. (This was my major in college).\n\nA fruit is a matured ovary. So a pumpkin is fruit. And an olive, and an avocado, and a tomato. Vegetable is a culinary term as opposed to a botanical one, and it is the non-sweet edible portion of a plant. So that makes pumpkins, olives, tomatos, and avocados vegetables too.",
"loss": true,
"prefix": "rhiandmoi:"
},
{
"from": "gpt",
"value": " Chef_Jimmy said:\n\t\t\t\n\t\t\n\n\n\t\t\tThis is from Calolives.com \n\nOlives are a fruit.\nAgree. Olives grow on trees. They are harvested in the fall as the fruits mature. When olives are picked from the tree they are green and very bitter tasting. They must go through a curing process before they can be eaten. The California Black Ripe Olive is processed in a curing solution that leaches the bitterness out, giving the olive its firm texture and smooth, mellow taste. The olives then go through several cold water rinses to remove all traces of the curing solution. During these rinses, a flow of air bubbling through the olives produces their natural, rich dark color.\n\t\t\n\n\n \nYup yup.... olives are indeed fruits! I have a friend who is a fruitarian and she is always talking about getting in her daily allotment of \"oily fruits\" to stay healthy. (avocado and olives) \n\nI love olives.... all kinds. Manzanilla, kalamata, garlic stuffed queen olives... yum! I am the type of person who is filled with glee when I see an \"olive bar\" at the deli or supermarket. I have a tendency to buy like 4 or 5 different kinds at one time because I cant decide which one I want!",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "human",
"value": " fruit, off of a tree",
"loss": true,
"prefix": "Robo410:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Picking out bulk mushrooms",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What should I look for in a good mushroom when picking though a big box of bulk mushrooms at the grocery store? I bought $1.50's worth of golden oyster mushrooms yesterday for a soup recipe and I just tried to get the ones that weren't soggy or ripped to shreds. They're kind of creeping me out right now because I found the tiniest of tiny worms on one of them and they smell earthy like the Moody Gardens rainforest pyramid if you've ever been there. How should I clean them before cooking?",
"loss": false,
"prefix": "Anau:"
},
{
"from": "gpt",
"value": " You can use a mushroom brush to clean off the peat moss, or just use a paper towel. Dont wash with water as they will absorb it. When you pick them out just make sure they are not slimy. If they are a white mushroom, make sure there is no discoloration.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Mushrooms are supposed to smell earthy. Don't worry about the worm...that's just some extra protein. \n\nWhen we have fresh morels, we soak them in salt water to get out all the varmints and then rinse them well. I guess it's because they have a different texture, but the water doesn't hurt them at all. I also bought some packaged creminis that said, \"Wash before using\". \nI think if I were picking mushrooms from a box that everyone had been going through, handling the shrooms, I'd want to give them a brief rinse. I used to do that with the buttons before I knew better, and never had a problem. (They used to grow them in horse or cow manure...it seemed sensible to me.)",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " What everyone else said - plus, oyster mushrooms are particularly 'fragrant'.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Gills should not be showing because that indicates age. Alton Brown did a piece on washing mushrooms and found that they absorbed only a minimal amount of water.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "gpt",
"value": " Yeah I remember that epsiode. I have no problems eating the worms though; we go fishing a lot and they have worms imbedded in their flesh sometimes.",
"loss": true,
"prefix": "Anau:"
},
{
"from": "human",
"value": " I guess everyone has pretty well covered the subject. Mushrooms are a fungus that grow on dead or dacaying matter (peat moss, leaves, wood, manure, etc.) Commercially grown mushrooms are grown on sterile matter ... so you don't have to worry - it's clean \"stuff\".\n\nWhen buying mushrooms you want ones that are dry (not wet and slimey) and not discolored. They should smell earthy. Clean them before you cut them ... a brush, paper towel, kitchen towel, or a quick rinse in water - it doesn't matter. Yes, mushrooms will absorb a little moisture if you rinse them with water ... a very insignificant amount - mushrooms are already about 80-90% water. When you start to cook them the water comes out ... you'll never notice it.\n\nOh, Alton Brown's myth busting episode is, how can I say this .... a TV dramatization of a portion of Harold McGee's book, The Curious Cook.\n\nAs for giving them a rinse with water because other people have handled them ... if it makes you feel better then by all means do it. Washing them under running water will knock off some of the bacteria, and the clorine in the water will kill a few more ... but it won't kill any viruses. You'll actually kill the \"bugs\" when you cook them.\n\nAs for the worms .... I wouldn't worry about the ones crawling around on the mushrooms. That's fairly common to find in coastal locations like Galveston. I would be more concerned about the ones in the fish ... they are parasites.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Greeting from Poland\n\nIf you want to buy dry mushrooms you can do it on page http://www.shop.royalpoland.com/ You betcha that mushrooms from that vendor are good to eat. I add also one recipe to encourage you to make taste clean mushroom soup (and buy mushrooms on site www.shop.royalpoland.com )\n\nClear mushroom soup \n\nIngredients:\n5 dried mushrooms, (preferably 5 dag boletus), 1 big portion of soup vegetables,1 spoon of butter, 10 seeds of black pepper, 6 seeds of allspice, 2 bay leaves, 1-2 teaspoons of lemon juice, salt.\n\nHow to prepare:\nWash mushrooms carefully, put into cold water and boil until they are soft (30-40 minutes). Next, take them out of stock, cool and cut into thin stripes. Peel soup vegetables, wash and cut into stripes, fry on butter, pour 2 l of water, add bay leaves, pepper and allspice. Boil for about 30 minutes and then strain, add stock from mushrooms and boletus, season with lemon juice and salt. Serve with patties or toasts.",
"loss": true,
"prefix": "undergrunge:"
},
{
"from": "human",
"value": " Hi Undergrunge, welcome to DC!! Whoa, you are from Poland? My friend from Poland introduced me to Pychotka, it is so sinful and good!! \nDo you happen to have an authentic recipe for pierogi?",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " I can't cooking :P but I can ask my mother or grandmother to recipe for Pierogi. I like it very much, specially Pierogi with fruits for example with strawberry. Mmmmm If I will have a recipe I write that here.",
"loss": true,
"prefix": "undergrunge:"
},
{
"from": "human",
"value": " water and mushrooms...if you are doing a general saute or adding to a soup or stew or even a dressed salad, a quick rinse probably won't be noticed. But if doing a real saute, (high heat, oil and butter) you want them real dry, so I'd be against rinsing those. As for the worms...oyster and morel especially...shake, brush yell whatever to get em to show themselves. the taste is worth the extra time it takes to clean them well.",
"loss": true,
"prefix": "Robo410:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO recipes/ideas for capers...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Awhile back I was given a beautiful basket of gourmet and imported food items from a friend. There was some lovely cheeses, crispbreads, preserves, etc. I've since used all the food except for one thing: a nice jar of good quality pickled capers. I have used some of them in salads, vinegrettes and tapenade but don't know what else I could use them for. I don't want them to go to waste so I thought I would ask you guys. \n\nAside from salad, dressings, and tapenade, what else can be done with capers? I was thinking maybe using some in a cream sauce for pasta, but maybe that would be too strange...? \n\nRecipes? Ideas?",
"loss": false,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " Chicken Piccata is my favorite - or - Veal Piccata are the first two that spring to mind.\n\nI've also seen shrimp sauteed in EVOO and butter, with lemon juice and capers added - served over pasta.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I was going to say Chicken piccata too.. but Michael beat me too it.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Here's a very simple recipe which goes well with most types of seafood, but it really depends on the quality of the ingredients being used. The better the quality that the tomatoes and olive oil are, the better the dish will come out:\n\nVine Ripened Tomato Relish \n\nYield: Approx. 1 1/2 cups\n\nIngredients:\n\n2 med. Vine Ripened Tomatoes, seeds removed and cut to 1/4\" dice (sub. 4-5 Roma Tomatoes or 1 1/2 c. quartered Grape Tomatoes)\n1/2 to 3/4 c. Extra Virgin Olive Oil\n1/2 Sweet or Red Onion, finely diced\n1 Garlic Clove, minced\n2 tsp. Fresh Thyme, finely chopped\n2-3 Tbsp. Capers, rinsed and dried\nFresh Lemon Juice to taste\nKosher salt and Fresh cracked Pepper to taste\n\nMethod:\n\nIn a mixing bowl, combine the first six ingredients. Let it sit at room temp. for about 30 minutes to let the flavors develop. Season to taste with the lemon juice, salt, and pepper just before serving. Spoon the relish (including the olive oil) over the desired seafood of choice.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Capers are a flavor that you can add nearly everywhere you like their salted taste. You can use on pasta, or on meat, even on fish. \nA very simple recipe for pasta:\n50 gr can of tuna under oil\nrosemarin\nsalted capers\nAdd them on spaghetti.\n\nAgain on fish:\nCook in butter a slice of fish like swordfish or similar: pass it in flour, add some white wine and a little capers too, with just a bit of Thym.\n\nOn veal or chicken breast: Make a sauce with evoo, tomatoes, black olives, capers, garlic, basil, and, if you like, just a bit of red peppers. A part, cook the veal or chicken in butter, and them allow it to get taste cooking again in the mixture for three or four minutes. This sauce can be used even on pasta.\n\nOh...I'm speaking of salted capers, not under winegar, isn't it?",
"loss": true,
"prefix": "RDG:"
},
{
"from": "gpt",
"value": " Piccata was my first thought too! However, I do tend to throw a palm full into pasta salad (pasta, onion, cubed cheddar, peas, mayo, dijon) when I make it and want a little extra flavor or zing. I do rinse them a little more than if I'm making piccata just to cut more of the brine.",
"loss": true,
"prefix": "JMediger:"
},
{
"from": "human",
"value": " Use on goat cheese bruschetta--spread baguette slices with goat cheese, top with roasted red peppers or oven dried tomatoes and then capers.\nAlso with smoked salmon. Salmon (lox style), cream cheese, capers.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " I use capers in a million and one things. Everything from mashed potatoes (you'd be surprised how good they work together) to sea bass and salmon to veal.",
"loss": true,
"prefix": "Poppinfresh:"
},
{
"from": "human",
"value": " I find capers can be used in almost any pasta dish that has an oil sauce. I also love capers with any flaky white fish.\n\nPoppinfresh I love the idea of using them in mashed potatoes. I can see how that would work real well!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Capers add a nice flaver to mayonnaise, for use on blackened foods",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " i added some to a turkey meat loaf that i made for my family for lunch today at about 2am.(i couldn't sleep last night).\n\nin the turkey meatloaf was diced red onion, red bell pepper, and garlic browned in evoo, then mixed with 4 cubed slices of nutty/seeded bread, 2 eggs, chopped sundried tomatoes, 3 tbsps of capers, and a pound or so of ground turkey.\nit was formed into a loaf and put in an oiled baking dish, the top was coated with maille wholegrain dijon, and it was baked for 45 minutes at 350.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Chicken Picatta was my first thought as well. Next thought - Caponata or ceviche.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " michael and pdswife- I forgot to mention it, but the only meat I eat is fish and seafood. Nice idea though! And actually, I did a search on google for \"fish piccatta\" just to see if it was possible and found a few recipes! Go figure...\n\nironchef- That recipe sounds really nice and fresh. I love tomato on fish - definitely have to try this. Thanks!\n\nRDG- the capers I have are in brine, not salt. Would the briny ones work with your recipes?\n\nJmediger- pasta salad... that sounds nice!\n\nGretchen- ohhh... i like the bruscetta idea. And lox and cream cheese... yum. That's one of my favourite brunch items. \n\nPoppinfresh- That's a neat idea to put it in mashed potatoes.. I bet it could be good on a baked potato as well with some sour cream... \n\nGB- Good to know that capers go well with fish.. I eat a lot of fish so maybe I'll add some in to the sauces I make with it.\n\nErik- That's a good idea... I bet it adds a nice, subtle flavour to the mayo. \n\nBucky- As I mentioned to pdswife and michael, I only eat fish/seafood - so turkey meatloaf is out! However, I do make a really nice vegetarian \"meatloaf\" using soya \"ground hamburger\" - I always add in onions, but putting in some peppers and capers is a great idea. I will have to try that. \n\nmish- What is caponata?",
"loss": true,
"prefix": "grumblebee:"
},
{
"from": "gpt",
"value": " I add capers to tuna salad,egg salad,caponata,and quite a few things I can't think of off hand.",
"loss": true,
"prefix": "VickiQ:"
},
{
"from": "human",
"value": " slice garlic, saute in olive oil, add capers and fresh herbs, add favorite cooked pasta, Serve with parmesan or Romano cheese. very simple and tasty.\n\ncapers are also an ingredient of putanesca sauce...olive oil, capers anchovies olives, crushed tomato, onion and garlic. leave out the panceta (bacon) if you wish. serve over linguini",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " Brine? Never found. But I think yes...The important is not to have winegar.....\nWe generally have under salt.....",
"loss": true,
"prefix": "RDG:"
},
{
"from": "human",
"value": " IN America, most capers come brined (often with a touch of vinegar) rinse well. One can find the salt cured capers and anchovies at fine Italian delis and markets and buy the amount you need.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " grumblebee said:\n\t\t\t\n\t\t\n\n\n\t\t\t... actually, I did a search on google for \"fish piccatta\" just to see if it was possible and found a few recipes! Go figure...\n\t\t\n\n\n \nActually, the first time we had piccatta, it was made with Sole filets and it was absoluted devine. I guess it's not truely piccatta because the fish wasn't floured before it was done but it it was finished with a piccatta sauce. Again, wonderful!",
"loss": true,
"prefix": "JMediger:"
},
{
"from": "human",
"value": " Salmon with a lemon/butter/caper sauce or a lime/butter/caper sauce\n\nTop your Alfredo sauce with them\n\nA spin-off on Alfredo is still make the sauce but add chopped sun-dried tomatoes but don't rinse the oil off, and capers\n\nSmoked salmon with a spread of cream cheese, red onion, capers, and some of the vinegar.\n\nSomeone already mentioned the bruschetta - boy is that good!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I love capers... there have been many good suggestions above... one more... rinse and drain them, then with scrambled eggs....",
"loss": true,
"prefix": "Hopz:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How many grams in a stick of butter?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello everybody,sorry but my english is not very good.I just signed in and already need some help.I need to know how many grams are two stiks of butter..please I 'm desperate i wan't to make a cake but all the ingredients are in oz pound and stiks for butter..can you help??",
"loss": false,
"prefix": "paolina:"
},
{
"from": "gpt",
"value": " Normally there are 4 sticks of butter in a pound. A pound is equal to 454 grams. So two sticks would be equal to 227 grams.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " paolina, here is a good site to help convert measurements, for future reference: http://www.hormel.com/templates/knowledge/unitsofmeasure.asp",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " wowww\n\nThank you very very much you are very kind\nPaolina",
"loss": true,
"prefix": "paolina:"
},
{
"from": "human",
"value": " Welcome, paolina! Don't worry about your English - you are doing fine! \n\nBuckytom - what a helpful site! Thanks, I saved it in my favorites.",
"loss": true,
"prefix": "callie:"
},
{
"from": "gpt",
"value": " WELCOME!!!!!!!! Glad you've joined us.\nYour English looks great to me!\n\nWhere are you from??",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " hey, Paolina, my english is also not that good but it improves every day I'm here ;o)",
"loss": true,
"prefix": "cara:"
},
{
"from": "gpt",
"value": " thank you again\n\nHello!!\nwell I 'm Italian but I live in Turkey in Istanbul. Because now I speek turkish very well I don't use english anymore..my writing is terrible.I hope will improve over here..\nIt's very nice to be among you!!",
"loss": true,
"prefix": "paolina:"
},
{
"from": "human",
"value": " Welcome Paolina! Each stick of butter is 4 ounces. You usually need 8 ounces of butter for a cake recipe. Your English is just fine.",
"loss": true,
"prefix": "Dina:"
},
{
"from": "gpt",
"value": " welcome, paolina, to discusscooking.\na tbsp. is 14 grams. you get 8 tbsp. from a quarter. 4 quarters to a pound, so 32 tbsp. in 4 quarters, or 448 grams.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Here is another helpful link http://www.pastrywiz.com/conversion.htm",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "gpt",
"value": " And here is another great cooking conversion site (the one I use all the time) that will allow you to convert just about anything into anything else - basic cooking measurements, butter, and temperatures. \n\nYour English is fine ... you should hear my Italian!",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Grocery Shopping in Orlando FL",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, \n\nI will be going to Orlando FL this September for business. I will be staying near Seaworld Park and International Golf Club on Westwood Blvd. This is my first time visiting. Could someone help me with my grocery selection? Like where to shop and what's seasonal food in September.\n\nI'd like to cook something simple and mostly vegetarian. I am from Hawaii. Most of things are imported in. So, I love to eat some freshly grown fruits & vegetables.\n\nThanks in advance!",
"loss": false,
"prefix": "love2eat:"
},
{
"from": "gpt",
"value": " I only spent about seven months in FL, so I'm far from an expert, but I did drive nearly 50 miles at least once a week to shop in Orlando while I was there. \n\nWhole Foods Market in Winter Park (NE section of Orlando) on Aloma Avenue. They are the best spot I found while there for \"health\" food. Lots of organics, tofu stuff, grains, fish (ok, and meat, not that I eat any of it), a nice array of vegetables and fruits, cheeses. vitamins and other unique goodies. Well worth looking up!\n\nThe Fresh Market (near Universal Studios, off of Conroy, irrc) is also a great spot. It's similar to Whole Foods Market, only not quite as \"granola-ee\". But it is full of great food, fresh produce and some tasty sushi.\n\nAnother huge surprise for me while in Florida were the Target stores that had groceries! I can't remember the name of the street it was on, but it is near the Millenium Mall. The Target grocery store had nice produce and some great \"whole food\" selections mixed right in with the other stuff. I guess I was just impressed at the overall selection they had. \n\nFL also has some nice farmer's markets, so be on the look out for those too.\n\nI didn't spend much time exploring the downtown area or looking for those funky little neighborhood stores that every city has so I'm sure there are lots of treasures to be found as well.\n\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " I think you will like Orlando its my favoritte Fla. city to visit,oranges and citrus are always fresh there...plenty of farmers markets and fruit stands along the way... Publix,or Albertson's to shop for groceries I would suggest.\nI live in North Fla. but I go to Orlando at least once a year. \nhope you have a nice visit...",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Lived in Orlando for a number of years, now are in VA.\n\nThe markets pretty much carry the same stuff we have found everywhere in this country.\n\nYes, there are regional differences, for example cannot find soft shell clams (only found in New England) there, but most things are pretty much the same.\n\nPublix is a common place to go, Gooding's is more s****y. Do not know if there is one in the area you will be staying but can usually find the locations on the web.\n\nFound that many Albertsons and virtually all Winn Dixie supermarkets not as good.\n\nThere are, often on weekends, many open air markets to buy produce. \n\nBut my guess, and have never been in Hawaii, is that you may find the produce selection less varied than you might find at home.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " love2eat said:\n\t\t\t\n\t\t\n\n\nHi, \n\nI will be going to Orlando FL this September for business. I will be staying near Seaworld Park and International Golf Club on Westwood Blvd. \n\n\n\n \ni'll bet you can get really fresh fish nearby... \n\n(sorry, couldn't help it)",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: French Toast",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " heyyyyyyyy\n\nhere's how i just did my french toast. i got the idea from a guy @ work who used to be a chef at a fancy 5-star restaurant.\n\ngot an old stale loaf of walnut/apricot bread & sliced a couple slices off & then sliced the slices almost all the way through, so there was kind of a 'hinge', like a burger bun. then i mixed up some maple syrup & creamcheese (don't know the ratio) & spread it inside & for good measure put some frozen raspberries inside also. then the rest was the usual way i'd done french toast: 5 eggs beaten down + ~60ml cream + small capful of vanilla (or couple shakes of cinnamon). then sauteed in butter over med/high heat. DANG that's tasty french toast!!!! \n\ncan anyone do french toast better than that? let's hear it",
"loss": false,
"prefix": "baking fool:"
},
{
"from": "gpt",
"value": " In the UK, French toast is always a savoury dish. Beat eggs, soak bread, fry in shallow oil.... AKA 'Eggy Bread'.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I have one ... Peanut Butter Crunch French Toast\n\n\n16 slices of Texas toast\n4 whole eggs, lightly beaten\n½ c. heavy whipping cream\n1 t. cinnamon\n1 t. nutmeg\n1 c Peanut Butter\n1 t. butter\n2 c. crushed corn flakes\n1 pint raspberries\n1 pint blueberries\n1 pint strawberries\n1 c. granulated sugar\n\n\nWhip eggs with heavy cream with spices in mixing bowl. Take peanut butter and spread desired amount between two slices of Texas toast. Place Texas toast in egg mixture and soak for a minute or so then place in crushed corn flakes. \n\nIn a non-stick pan or griddle, melt a teaspoon of butter and place Texas toast in. Cook so that each side is a nice golden brown. \n\nIn a separate saucepan, take half of the fruit and the granulated sugar and simmer for 15 minutes on medium heat. Place through a strainer and add the rest of the fruit in the syrup mixture. Reserve a few of each of the berries to decorate the plate with. \n\nPut a piece of the toast in the middle of the plate, pour the berry syrup over the top of the toast. Top with a strawberry and sprinkle the reserved blueberries and raspberries over the top.",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " These both sound good!\nI'd have to go for the peanut butter one first though.\nI love peanut butter.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Shoot, all I ever do is add cinnamon to the egg and cream. Now, it sounds boring!!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " try adding a few teaspoons of vanilla Tg. It adds some nice flavor.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Here ya go. This recipe will kick French Toast's butt any day of the week, and twice on Sunday!\n\nMonte Cristo Two slices Texas Toast® Bread \n2 ounces deli ham, sliced\n2 ounces deli turkey breast, sliced\n2 ounces Swiss Cheese, sliced\n \n1 1/2 cups flour\n1 1/2 cups milk\n2 eggs\n1 Tbs sugar\n2 teaspoons baking powder\n1/4 teaspoon salt\n \nCombine flour, sugar, baking powder, and salt in medium bowl. Beat eggs and milk; stir into flour mixture until smooth. Let stand for 15 minutes.\n \nPrepare a ham, turkey, and Swiss cheese sandwich with the Texas Toast® bread. Secure sandwich with tooth picks or wooden skewers, then cut sandwich diagonally.\n \nDip each sandwich half in batter to coat well. Deep fry each half in 375F oil for approximately 3 minutes, until golden brown. Drain on paper towels. Remove tooth picks or wooden skewers. Dust with powdered sugar. Serve with a generous amount of strawberry jam and strawberry mimosas if you imbibe, or Strawberry Juliuses if you don’t.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "gpt",
"value": " OMG Caine!! That sounds so bad!! Thanks for sharing!! I think I gained 10 lbs reading it.",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " I think Baking Fool needs to have us all over for Sunday Brunch......\n\nThat sounds really similar to my mil's favorite strawberry french toast. (She had it in Tahoe 10 years ago, and still talks about it). I think I'll try your recipe and surprise her. Thank you so much!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " I always put vanilla and a dash of nutmeg in the egg mixture. I like to use \"Texas Toast\" from the day old bread store. It's regular white bread, sliced about 1\" thick. We can't get some of those fancier breads here. \nI'm not really into assorted varieties...I'm too much of a maple syrup and smokey links fan.\n\nBut, when I was a child, and we came up, Grandpa Snarr used to take us to brunch at the Milk Pail, somewhere north of Chicago (I think). In the 20's, it was a private club for the very rich. It covered quite a few acres, and they grew a lot of their own stuff. Back then (50's), that meant cows, chickens, vegetables and fruit. \nI checked it out on the web, and they are still there today...just search Milkpail. I remember eating waffles with their own homemade strawberry jam, and a big scoop of some wonderful looking butter/cream cheesy tasting stuff. They served a bowl of ther own homemade cottage cheese with every meal. I didn't appreciate it back then, but wish I could taste it again.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tI think Baking Fool needs to have us all over for Sunday Brunch......\n\nThat sounds really similar to my mil's favorite strawberry french toast. (She had it in Tahoe 10 years ago, and still talks about it). I think I'll try your recipe and surprise her. Thank you so much!\n\t\t\n\n\n \nlol good to hear & of course where someone can use frozen raspberries, someone else can use strawberries. i wanted to do it with blueberries but didn't have any. oh well it was still really good anyway.",
"loss": true,
"prefix": "baking fool:"
},
{
"from": "gpt",
"value": " Have no idea what Texas Toast is, but love to use either Portugese, sometimes called Hawiian, bread, or its very similar product, Challah.\n\nCut it thick, just dip it in the egg mix, and fry. It is great.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " Texas toast or garlic toast is a variation on garlic bread made from thick slices of bread that are buttered on both sides and grilled until lighly golden brown. Depending on the recipe, the butter may have seasonings such as garlic. There are various products marketed as 'Texas Toast' in stores around the United States of America that are devoid of garlic, butter, seasoning of any kind, or application of heat to induce a toast status. These products are essentially thick cut bread, often with a longer diagonal cross-section than typical 'Wonder-Bread' type products.\nA slice of Texas toast often accompanies homestyle meals. Texas toast style bread, because of its thickness, is often used by restaurants and cafeterias for dipping into egg batter and grilling on a flat top grill to create French toast. The crust is much softer than French bread so it is easier to cut when eating. Its thickness allows it to hold together better than regular bread making a much more attractive presentation when plated.",
"loss": true,
"prefix": "Caine:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Arrowroot vs cornstarch",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a recipe I plan to make this weekend and it calls for arrowroot. I have cornstarch in the house and would rather use that than spend money on arrowroot. Do I need to do anything different? Are there any disadvantages for subing it?",
"loss": false,
"prefix": "corazon:"
},
{
"from": "gpt",
"value": " Starch Thickeners\n\nHere is a great site for information on all manner of food products:\n\nhttp://www.foodsubs.com/ThickenStarch.html\n\n\nI would just use the corn starch and make sure to cook the sauce until the starchy taste is gone. Be sure that you bring the sauce to a boil after adding the arrowroot or corn starch.\n\nKeep in mind that corn starch does not maintain a thick sauce if re-heated.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "human",
"value": " Excellent information, thank you!",
"loss": true,
"prefix": "Billdolfski:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Meat and fruit combos",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What Fruit And Meat Seem To Compliment Each Other...\nI Seem To Like Pineapple And Ham... Now To Get All Friends Here At Dc Opinion... What Meat Fruit Combo Do You Choose....?",
"loss": false,
"prefix": "kimbaby:"
},
{
"from": "gpt",
"value": " Pork and apples, chicken and citrus, beef and tomaotes, turkey and peaches, ham and melon, rabbit and apricots....for starters.",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "human",
"value": " Don't forget lamb with figs and/or apricots. Also, fish and lemon.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " i like mushrooms with beef",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "human",
"value": " definately pork with pineapple and apples.",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " I like Prosciutto (an Italian ham) with melon ( either honeydew or cantelope).",
"loss": true,
"prefix": "Cheech:"
},
{
"from": "human",
"value": " Cheech said:\n\t\t\t\n\t\t\n\n\n\t\t\tI like Prosciutto (an Italian ham) with melon ( either honeydew or cantelope).\n\t\t\n\n\n So do, it's also wonderful with ripe figs and optionally things like basil, parmesan shavings and/or honey.\n\nI adore peaches and pork (like pork loin) together, same with apples, pears, quinces and orange with pork. \n\nActually I really like mixing sweet and savoury so I'd be up for most any fruit & meat combo. Raspberry sauce on chicken or turkey is really awesome, especially if it's got a bit of a chilli kick to it",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Piccolina said:\n\t\t\t\n\t\t\n\n\n\t\t\tSo do, it's also wonderful with ripe figs and optionally things like basil, parmesan shavings and/or honey.\n\nI adore peaches and pork (like pork loin) together, same with apples, pears, quinces and orange with pork. \n\nActually I really like mixing sweet and savoury so I'd be up for most any fruit & meat combo. Raspberry sauce on chicken or turkey is really awesome, especially if it's got a bit of a chilli kick to it \n\n\n\n \npicc, we definitely have the same tastebuds. pork and peaches is incredible together, and a spicy raspberry topping for chicken breasts is awesome.\ni guess the moisture and sweetness of the fruit really compliments otherwise lean/dry meats.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Now wait a minute! How many of the aforementioned items are truly fruit? Mushrooms a fruit? I don't think so.\n\nFrankly, I'm not a big fan of fruit and meat, except lemon and seafood. That's mainly because I've not experienced fruit and meat combined, and in my mind they do not go together. I'm sure if I had some of the great culinary minds here prepare a meat and fruit meal, I'd eat it and confidently like it. Alas, I've not had it, and my mind doesn't think they go together.",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\tpicc, we definitely have the same tastebuds. pork and peaches is incredible together, and a spicy raspberry topping for chicken breasts is awesome.\ni guess the moisture and sweetness of the fruit really compliments otherwise lean/dry meats.\n\t\t\n\n\nSo true. the natural juices from the fruit do seem to baste or replenish the lost moisture from drier cuts of meat so well. Since my first post I remembered the fab combo of pomegranates and beef, do you like this one too, Bucky?",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " hmmmm, i don't think i've had that one picc. i like pomegranates, but they're a lot of work. i wonder how you would prepare them with beef?",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\thmmmm, i don't think i've had that one picc. i like pomegranates, but they're a lot of work. i wonder how you would prepare them with beef?\n\t\t\n\n\n You're right there, they are a fair bit of work...but if you can pick it up in a Middle Eastern shop (or specialty food store) pomegranate syrup is wondeful. It's like a thick, fruity molasses type of sauce that is really nice in stir-fries. Just a dab will do you though, mixed through stir fried veggies (carrots, bok choi and snow peas are nice) with garlic (or other seasonings), some stock or water to help make a sauce and strips of beef which you serve over glass noodles \n\nI haven't tried it, but I think this beef recipe that calls for pomegranate juice looks tasty: Brisket with Pomegranates and Onion Confit",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " I am not a huge meat and fruit combo fan, but on accasion I do enjoy it. The Prosciutto and melon I really do like. Fish and lemon I love as well. I also enjoy raisens with some meats like pot roast.",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question About Storing Homemade Butter and Buttermilk",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I just made my own butter by whipping the heck out of some heavy cream in my stand mixer. I used cheesecloth to squeeze the buttermilk out. Now I'm wondering how long the butter and the buttermilk will keep in my refrigerator. If not very long, can you freeze them?\n\nBy the way, another question for those who make their own butter: If you want to make salted butter, when do you add the salt, and how much do you add?\n\nThanks very much!\n\n~K",
"loss": false,
"prefix": "k_young221:"
},
{
"from": "gpt",
"value": " You can freeze the butter and the buttermilk.\n\nI cannot answer the salt question, I've never made butter (intentionally, that is).",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I would think (but this is just a guess) that you could add the salt once you remove the buttermilk. The butter will be soft enough that it would be easy to incorporate the salt.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Thanks!\n\nThanks very much for the responses! I'll freeze the buttermilk until I decide what to do with it, and I'll probably freeze the butter as well, as I made rather a lot. Maybe next time I'll try adding a bit of salt.\n\nThanks again,\n~K",
"loss": true,
"prefix": "k_young221:"
},
{
"from": "human",
"value": " You can always use it unsalted. I always buy unsalted.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Or just sprinkle salt on as you use it.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " k_young221 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI just made my own butter by whipping the heck out of some heavy cream in my stand mixer. I used cheesecloth to squeeze the buttermilk out. Now I'm wondering how long the butter and the buttermilk will keep in my refrigerator. If not very long, can you freeze them?\n\nBy the way, another question for those who make their own butter: If you want to make salted butter, when do you add the salt, and how much do you add?\n\nThanks very much!\n\n~K\n\t\t\n\n\nUse cold water to wash the butter well to remove all milk. If you do not know about washing, add very cold water to the butter, break it up and mix around with a spoon, when determined it is free of milk, take the curds and put on a marble tile or cold dish to paddle knead and add salt. It will freeze and keep as any butter refrig. Buttermilk will keep for a long time too at least a couple weeks. I have never tried to feeze it but probably not well.",
"loss": true,
"prefix": "Swann:"
},
{
"from": "gpt",
"value": " Butter and Buttermilk\n\nI have found that buttermilk freezes very well. Also all I ever use in butter is unsalted. That way you can control the amount of salt you use in a recipe.",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "human",
"value": " There is a new gadet on the market that is actually a reproduction of the device used to keep butter without refrigeration for many many years.\n\nIt's ceramic and shaped like bell with a handle on it, and comes with a small bowl to set it in. \n\nYou turn the bell upside down and spoon all the butter into the inside of the bell. Then you put a little water in the bowl to make an air seal, and set the bell down in the bowl. Butter keeps a long time doing this, right on your table, and it's always soft and spreadable.\n\nHere is one company that makes them.\n\nhttp://www.frenchbutterdish.com/",
"loss": true,
"prefix": "Ham Hock:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How Do YOU Reduce The Acidity In A Tomato Sauce?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've heard about people adding sugar and grape jelly. How do you reduce the acidity?",
"loss": false,
"prefix": "sydfan:"
},
{
"from": "gpt",
"value": " A little bit of white wine does wonders.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " wine (dry white or red) fresh basil and ground fennel (both are sweet herbs) carrot (a sweet vegetable) caramelized onion (sweet) etc. I really prefer not to use sugar in my sauce. meat will also reduce acidity (pork or chicken more than beef) especially if it is browned on the bone and then cooking in the sauce.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " I saute onion and carrots for sweetness and add tomato paste as well. Different brands of canned tomato also have different levels of acidity.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I add about 1 teaspoon of sugar to my sauce to cut the acidity, but wine works well too. I've never heard of adding grape jelly to tomatoe sauce.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Some light corn syrup does wonders for my sauce. I add one to two tablespoons for every cup of sauce, depending on your liking. I finally got my sauce to taste better than Prego.",
"loss": true,
"prefix": "Dina:"
},
{
"from": "human",
"value": " \" just a teaspoon of sugar helps the acid go down\"",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " A bit of heavy cream should temper the acidity...",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " Without adding any other ingredients a simple way to reduce the level of acidity in a tomato sauce is to leave the tomatoes whole (this is mainly in relation to using tinned whole tomatoes) while you cook them long and slow (which makes the best, most richly flavoured tomato sauces anyhow) then break them up towards the end.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "gpt",
"value": " pdswife said:\n\t\t\t\n\t\t\n\n\n\t\t\t\" just a teaspoon of sugar helps the acid go down\"\n\t\t\n\n\nCorrect. Confirmed.",
"loss": true,
"prefix": "RDG:"
},
{
"from": "human",
"value": " I have seen grape jelly mentioned a couple of times - but only in connection with someone looking for a \"substitute\" for wine.\n\nIF the sauce is going to simmer for 30-minutes to several hours and does not contain milk or cream to finish it - I balance the acidity with onion, carrot and celery in about a 6:2:1 ratio - basically 1/3 the amount of carrot as onion, and the celery is 1/4 - 1/2 the amount of carrot - but that ratio isn't set in stone. The onion gets diced - the carrot and celery go for a spin in the food processor until fine minced (by hand I grate them and then chop fine with a knife). \n\nIf I am using meat in my sauce - the meat gets browned and removed. If not, hot pan and Extra Virgin Olive oil is added - toss in the onions with a sprinkle of salt for 2-3 minutes, then add the carrots and celery. When they are nicely tender but not browned - in goes the minced garlic for a couple of minutes ... then some tomato paste - for 2-3 more minutes ... then dry red wine - first addition of herbs - when it comes to a boil then in goes the tomatoes, etc. .... \n\nDepending on how acidic the tomatoes are - some dark brown sugar - somewhere in the neighborhood of 1/4 - 1-1/2 US teaspoons per quart of sauce. When we had this discussion before someone suggested brown sugar and I thought she was nuts .... and then I broke out Harold McGee's On Food and Cooking and got to looking at the flavor components of tomatoes and brown sugar ... many of them were the same! So, I tried it - and it works great.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Usually add celery, onions, sweet bell pepper. If need be I add a tsp of brown sugar.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " I'm with Andy -- a few spoonfulls of tomato paste will add the sugar lots of folk have recommended, thicken the sauce, and not make the sauce sugary sweet, just tomato-y sweet. I'm one of those \"never the same twice\" cooks, but this is always a good hint for tomato sauces (be it Italian for pasta or chili) if the tomatoes are too acidic or you've messed up and overpoured the wine. I also like to use \"tomatoes in tomato puree\" rather than just canned tomatoes. I had a bumper crop of tomatoes last summer, though, and a little tomato paste goes a long way. When you only need a spoon or two, the rest freezes quite well if you take it out of the can and put into a baggie.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Baking soda will neutralize the acid since it is a base. Add a small amount and taste until you get the taste right.",
"loss": true,
"prefix": "Gerrycooks:"
},
{
"from": "human",
"value": " I am under the impression that sugar doesn't actually neutralize the acid, but rather balances it on the palate, making you taste it less. Yellow tomatoes sometimes contain the same amount of acid as red ones, but have higher sugar levels, making them taste less acidic.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " i like using brown sugar in mine",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I always add sugar and I never use tomato paste or tomatoes that have the seeds or skins, that is what causes the acidity. Good luck.",
"loss": true,
"prefix": "tats802:"
},
{
"from": "gpt",
"value": " add 1/2 teaspoon baking soda.I just saw this in a cooking magazine can't remember which one ..\n summergirl",
"loss": true,
"prefix": "summergirl:"
},
{
"from": "human",
"value": " this is informative\n\ni use brown sugar too, i have used baking soda\n\nnever heard of grape jelly and i usually don't havewhite wine on hand\n\nand i never connected tomato paste to acidity but tats802 is right",
"loss": true,
"prefix": "Horab:"
},
{
"from": "gpt",
"value": " I have done many of these things too, I prefer to use sweet onions and sweet bells, but on occasion I have used brown sugar that I have caramelized in a saucepan by wetting it with either white wine or balsamic vinegar or both, as balsamic takes on distinctive sweet attributes when used this way.\nIt's sort of the same thing you do when making a Bananas Foster just without the rum and bananas.\n\nI suppose that I like my sause a little sweet sometimes.",
"loss": true,
"prefix": "Ham Hock:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Peeling potatos ahead of time",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all. Dumb question here....... I want to put a roast in the slow cooker tomorrow, but I have to leave at 5 am. If i peel the potatoes tonight is there a way to store them so they dont turn brown? Seems to me my mom used to put them in a bowl of water but would that be okay for overnight? Any advice appreciated..........",
"loss": false,
"prefix": "parker57:"
},
{
"from": "gpt",
"value": " Hey parker.....I've done it before without any problem. Be sure to put a saucer on top of them to totally submerge them in water.\n\nP.S. There's no dumb questions here......we're all learning as we go",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " I've done it... put them in a bowl of water but I put in refrigerator.. they were just fine.",
"loss": true,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " Sizz is quite right. a dab of lemon juice won't hurt either.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Peeling Potatoes\n\nI peel my potatoes early for every meal that I have them . Then I cover them with cold water and they keep beautifully. OH and by the way the only dumb question is the one you DO NOT ask.",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " Thanks for all your help guys. Now I dont have to be peeling potatos at 430 am!!",
"loss": true,
"prefix": "parker57:"
},
{
"from": "human",
"value": " Adding the lemon juice helps...",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " I solved that problem a different way. I just leave the peels on!",
"loss": true,
"prefix": "Ham Hock:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Taro spring rolls",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Vegetarian spring rolls\n \nIngredients \n \n200g taro\n100g carrot\n15g black fungi\n50g mung bean\n50g somermicelle\n1tsp salt\n2tsp sugar\n½tsp mono sodium glutama\nSpring roll pastry \n \nMethod\n \n1. put black fungi and somermicelle in water for 30min\n2. Put mung bean in pot and put water 2cm above it, cook on med heat and the lid on. When water is boiling take lid of and stir till it is cooked\n3. drain the mung bean\n4. Slice the carrot and taro so that it is thin.\n5. drain the black fungi and somermicelle when ready\n6. put all ingredients that have been prepared in a bowl\n7. add the salt, sugar and mono sodium glutama and mix altogether\n8. put about 1 tablespoon of the mix turn on the pastry and roll it up\n9. deep fry in oil until it is golden brown",
"loss": false,
"prefix": "kevint:"
},
{
"from": "gpt",
"value": " kevint said:\n\t\t\t\n\t\t\n\n\nVegetarian spring rolls\n\nIngredients \n\n50g somermicelle\n\n\n\n \nWhat is this? I ran a search on Google and Yahoo and did not return any results. Did you mean vermicelli or rice noodles? That's the closest thing which sounds like the ingredient you posted, and is also a common ingredient in spring/summer rolls.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " lol srry it is ,i got bad spelling",
"loss": true,
"prefix": "kevint:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Brown Rice Syrup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I found another brownie recipe I'd love to try but it calls for brown rice syrup.\nI've never seen that in any stores around me. Anyone know where I can find it ?",
"loss": false,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Health food stores.",
"loss": true,
"prefix": "scott123:"
},
{
"from": "human",
"value": " Thanks Scott",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Portuguese Chorizo - Where To Buy The Good Stuff??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " [FONT=verdana, arial, helvetica]Hubby is heading to Boston as I type. Where is the best place to buy PORTUGUESE CHORIZO? We ate it all the time when we lived in Fall River, Mass. I used to work at Al Mac's Diner there and bought it from the diner.\nSo is there anyplace in Boston that sells the good stuff?\n\n\nI guess he could drive down to Fall River and get some. What meat market would you suggest there?[/FONT]",
"loss": false,
"prefix": "mackeeg:"
},
{
"from": "gpt",
"value": " I wish I could remember the name but there is a little shop off of Wood Street in Bristol RI that has great chourico (the Portuguese spelling). Bristol is not far from Fall River or try this, not sure if they sell to the general public or not:\n\nhttp://furtadoschourico.com/html/frameset.htm",
"loss": true,
"prefix": "SpiceUmUp:"
},
{
"from": "human",
"value": " Off hand, I'd guess the best place to buy it would be Portugal.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "gpt",
"value": " I'll be there tomorrow by 11.30 am....",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bisquick pizza sauce recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I had a recipe for very basic simple pizza sauce... that came in a bisquick booklet.. it was something like 8oz can of tomato sauce maybe garlic powder, and maybe oregano or italian seasoning.. does ANYBODY have the recipe? I am making MJ's pizza tonight",
"loss": false,
"prefix": "Debbie:"
},
{
"from": "gpt",
"value": " I have used just plain old canned tomato sauce, then sprinkled it with some garlic/herb seasoning and whatever else I'm in the mood for. It works just fine.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " I usually do the same as Constance. You can use your favorite spaghetti sauce too if you wanted to.",
"loss": true,
"prefix": "Shunka:"
},
{
"from": "gpt",
"value": " I am with shunkA i USE my favoritte spaghetti sauce for pizza sauce...",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "human",
"value": " I looked around on the net but couldn't find it. I do have a good recipe for sauce if you want it.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " pdswife said:\n\t\t\t\n\t\t\n\n\n\t\t\tI looked around on the net but couldn't find it. I do have a good recipe for sauce if you want it.\n\t\t\n\n\n \nI also looked and looked, couldn't believe I couldn't find it, long ago there use to be a bisquick club that they send out in snail mail recipes and these little booklets that were like 20 or 30 pages or recipes with pictures, and there was a pizza crust ( which was icky LOL ) but the sauce was good, and I didn't bring those with me, when I moved to Canada.. I can't wait to get my cook books brought here! But I would love to see your sauce recipes, I broke down and bought a can of already made pizza sauce lol But, on a GOOD note, the recipe for the crust from MJ turned out GREAT! It was the most easy pizza crust I ever made, it was soo soft and so easy to work with, and cooked up great, even tho I did not find a pizza stone \" yet\". but I will pick one up probably when I make a trip back to Washington and I will pop into a safeway store.",
"loss": true,
"prefix": "Debbie:"
},
{
"from": "human",
"value": " Debbie, sorry I didn't see this sooner. To make pizza sauce buy a small tin of tomato paste and a small tin of tomato sauce. Mix them together in a small bowl and then add a tbsp or so of oregano and a tsp or so of onion powder. Add garlic powder and salt and pepper to taste and there you have it. \n\nWhere in Ontario are you?",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: College Cooking Tips",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Alright, I'm a college student currently living in a kitchen-less dorm. Without access to any sort of cooking appliances short of a microwave, I was wondering if anyone out there has any sort of fun recipes that involve food items that aren't ramen or single serving soups.\n\nI have access to a grocery across the street, as well as microwave-safe bowls. I like variety, so eating the same things every day is getting boring. \n\nThanks for any help you can offer.",
"loss": false,
"prefix": "Userfriendly:"
},
{
"from": "gpt",
"value": " I used to love to make veggie wraps in college. Get some hummas and taboli and some shredded carrots and sprouts and any other veggies you like. Roll it up and enjoy.\n\nDo you have an iron? We used to use ours for making grilled cheese or \"grilling\" other sandwiches (cause ya know we sure didn't use it to iron our clothes). Just use a piece of aluminum foil if your iron is not clean enough to eat off of.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " First, welcome to DC.\n\nI will assume you and your dorm mates all have a microwave.\n\nWhy not set up a communal deal where you all chip in some $ and make a meal once in a while?\n\nJust off the top of my head, how about tacos?\n\nCan cook the ground beef in the nuker, and serve with taco shells, or nachos, cut up lettuce, diced tomatoes, shredded cheese (you can get a box shredder really cheap at a supermarket or can just buy it that way), sliced jalapenos from the jar, sliced black olives from the can, and some sour cream. Or you can add or subtract anything you like.\n\nAnd each ingredient can be made in a different room.\n\nThere are many meals that can be made in the microwave. It may not be the best way to cook many foods, but one can do an adequate or even very good job in the beast. Particularly with casseroles. Just Google for recipes.\n\nIt may take a bit of imagination, but as I remember in college that was not lacking.\n\nThere are many things a nuker can do better than Ramen.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " Scrub the skin of a medium sized potato, poke a few holes in it and microwave it for about 2 to 3 minutes. If that's not enough time, add 1 minute more. A knife or fork should be able to go easily through it when it's done. When it's done, slice it open and top with any number of things: like grated cheese / salsa / tuna salad (made with mayo or however you like it). Or top it with a bit of broccoli, which you can also wash off, stick in a bowl with a tiny bit of water, cover with another plate and cook for 2 minutes. Eat the skin of the potato - it's full of nutrients and if you scrubbed it, it's good to go. It's also one of the cheapest things you can find, and very nutritious.\n\nScarmbled egg: two eggs in a bowl, bit of milk and salt/pepper. Whisk the eggs with a fork and add a bit of margerine or butter (or not). Cover with a plate, cook for 1 minute, open and stir, then another minute and maybe 30 seconds. It will rise like a souffle. It carries on cooking a bit after you take it out, so wait a minute or so before you eat it.\n\nOats porridge (although I'm not sure if this is a familiar food to American students)....it's really healthy though and filling..... Put 1/2 cup of regular (not instant) oats into a bowl with a pinch of salt. Cover with water so that the water is about 1 cm over the top of the oats. Cook for 2 minutes. Serve with brown sugar and cream (half and half or milk). Jazz up the oats before cooking with raisons or a bit of cinnamon. The quick cooking oats or instant oats have almost none of their original goodness in them. If regular oats are so easy, why not just make them?\n\nFish sticks can be heated in the microwave, as well as chicken nuggets. You could make yourself a nice sandwich, with lettuce, tomato and mayonnaise and the fish/chicken.\n\nThe idea of inviting your friends to pitch in and take turns could be really fun. It's a great way to get together and enjoy each other.",
"loss": true,
"prefix": "Sandyj:"
},
{
"from": "human",
"value": " Have you tried Easy Mac? Kraft makes the original, but there are several store brands as well. It's really good, better than the boxed kind you boil on the stove. \nYou can start with 2-3 packets of Easy Mac and turn it into all sorts of casseroles. \nAdd a small can of tuna, small can peas, and a can of cream of mushroom soup (opt) for tuna casserole. Heat in the nuke, topped with grated cheese.\n\nCook 1/2 lb. ground beef with a little chopped onion (onion flakes are OK), \ndrain and season with salt, garlic/herb seasoning & pepper. Cook the pasta, combine with meat, a small and of corn or mixed vegetables, and a small can of tomato sauce or drained chopped tomatoes. Heat in the nuke, topped with grated cheese.\n\nOr substitute a can of chili beans for the vegies, in the above recipe, and substitute chili powder or Southwest seasoning for the garlic/herb seasoning. Add additional hot sauce if you like. Top with grated Mexican style cheese.\n\nSteam a chicken breast in your nuke, and chop while the pasta is cooking. Combine pasta and chopped chicken with a small can of peas and carrots, cream of chicken soup, and top with crushed Ritz crackers.\n\nGet some thick sliced (1/2\") good ham from the deli, chop, and add to pasta along with box of frozen broccoli florets and a can of cream something soup. Top with crushed Ritzcrackers or cheese.\n\nBy the way, use the sauce packet that comes with the pasta for all the above.\n\nAll of the above recipes work just as well with quick cooking rice.\n\nRice-a-Roni and Zatarains make some great mixes, and you can improvise with these just as easily as you can with the Easy Mac. \n\nYou can make soup, meatloaf, chili, spaghetti sauce, baked beans with smoked sausage...your imagination is the limit. \n\nNecessity is the mother of invention.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " you can do twice-baked potatoes, or chili-cheese potatoes w/ cans of chili and cheese sauce or grated cheese, sour cream, etc.....\n\ni would highly recommend a microwave steamer. i had one before i got my apt., a Pampered Chef one, & it did a great job on foods.\n\nyou can put fish in the microwave, veggies, casseroles, bacon for sammiches, etc.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Thanks!\n\nThanks for the advice thus far! To answer your question, Constance, yes I have heard of Easy Mac, but it's not nearly as good as the original. It *is* much easier to cook though, hence the name :P\n\nYou also mentioned cooking rice in a microwave. I've never cooked rice anywhere but a stovetop. Is it the same sort of deal? 2 parts water to 1 part rice? How long do you cook that for?\n\nOh and as for the microwave steamer, luvs_food...do you know of any that *aren't* Pampered Chef? I know my mom had quite a lot of their cooking supplies, and I loved using them, but if I've got to buy it myself, I'm willing to sacrifice that quality for something a bit more affordable Any suggestions in that department?\n\nUserfriendly",
"loss": true,
"prefix": "Userfriendly:"
},
{
"from": "gpt",
"value": " I'm back...Do you have a fridge or good cooler? \nDoes your grocery store have a salad bar or deli? \n\nA lot of times busy people tend to neglect their vegetable intake, and that's very important for your health.\nIf your grocery has a salad bar, you can get small amounts of all sorts of goodies, which you can use not only for salads, but for all sorts of other things. \nLook for an individual sized vegetable tray. It may seem a little pricey, but you can munch some raw, and throw the rest in with a casserole dish. \n\nThere is a nice browning dish made for use in the microwave, but for the price, you could buy an electric skillet. You can do all kinds of things with that. \nBy the way, when I was in college, my meals were already paid for in the cafeteria, which had pretty good food. You just had to get there on time.\nI ate an awful lot of junk and drank way too many sodas, didn't get enough sleep...and then I got sick. We had free medical care, and the old retired navy doctor told me a headfull...in a very fatherly way. He put the fear in me, and I cut out the sodas and started eating better. Two out of three isn't bad.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " *While the following may seem like advertising, the intent is not*\n\nI stumbled across a resource that has wonderful potential to help those \"without\" things get things. All you need is access to a car or truck (including knowing someone who does), depending on the size of the item.\n\nIt's called FreeCycle. I think it is an .org online. Simply put, it was created to give others who may need something you have a chance to know you have it and are looking to get rid of it. Typically it functions as a Yahoo! group (the one I use is). If you go to their main page you can search your locale to see what is available.\n\nAgain, this is not intended as a plug or an advertisement, but as a suggestion for query to find items to increase one's efficiency in living. I see functioning microwaves, coffee pots (drip & perk), and other small appliances. Even furniture! I've seen all of the aforementioned items in the group I am involved in. Check it out and see if you can get lucky and find something good!",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " That's very cool, Dog. Southern Illinois University is not too far from here, and I know they do a lot of things like that there.",
"loss": true,
"prefix": "Constance:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ran across loads of kitchen hints...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Probably a lot of you have seen this website. It has a lot of kitchen hints, so I thought I would post it here.\n\nhttp://www.recipegoldmine.com/kitchenhint/kitchenhint.html",
"loss": false,
"prefix": "AndreainDC:"
},
{
"from": "gpt",
"value": " AndreainDC said:\n\t\t\t\n\t\t\n\n\n\t\t\tProbably a lot of you have seen this website. It has a lot of kitchen hints, so I thought I would post it here.\n\nhttp://www.recipegoldmine.com/kitchenhint/kitchenhint.html\n\n\n\nThanks for the link, AndreainDC! Very interesting.",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " Instantly bookmarked you can never have too much useful info in the kitchen, thanks Andrea",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Really good information, but still no berry crostada.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " Thanks for the site, added it to my favorites for future referance. !!! THANKS JIM",
"loss": true,
"prefix": "jim nehmzow:"
},
{
"from": "gpt",
"value": " WOW! another great site to keep and so helpful. Thanks for posting.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " Thanks!!\n\n\n\n\t\t\t\n\t\t\t\tAndreainDC said:\n\t\t\t\n\t\t\n\n\n\t\t\tProbably a lot of you have seen this website. It has a lot of kitchen hints, so I thought I would post it here.\n\nhttp://www.recipegoldmine.com/kitchenhint/kitchenhint.html\n\n\n\n \nWhat a GREAT site thank you so much!!\n\nDeloris\nDominican Republic",
"loss": true,
"prefix": "berry4558:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Peppercorns",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know of a good place to purchase exotic peppercorns? I recently bought an absolutely gorgeous handcrafted peppermill from [Link removed] and would like something fancy to fill it with. All I have been able to find locally in the stores is just the plain black peppercorns. thanks for any help with this.",
"loss": false,
"prefix": "chickengirl:"
},
{
"from": "gpt",
"value": " PENZEY'S PEPPERCORNS will rock your world.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " are there any specialty food shops in your area? like The Rolling Pin? That's a good place to look, or do a search on the net, you'll find something besides just black peppercorns! Good luck!",
"loss": true,
"prefix": "Jenny:"
},
{
"from": "gpt",
"value": " I can usually find a blend of black, white, red, and green peppercorns at just about every good store here, even down to a Wal-Mart and a Meijer. Look where they sell peppermills.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Indian question....stale!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey all, happy to have found your thriving and friendly site, hope to stay and contribute.\n\nHad a dodgy curry(Chicken Phall) tonight from a local restaurant which i have been going to for many years, without a problem. \n\nBut tonight i had to throw 90% of it away as it tasted like stale milk! Not sure what might have caused this, could it have been stale lard or similar?",
"loss": false,
"prefix": "JimboUK:"
},
{
"from": "gpt",
"value": " It was possibly off Ghee (clarified butter), that can go rancid and taste like off milk. Or it might have been the gravy they used, left to stand too long.\n\nI am not fond of British Indian curries, I find the spices often taste stale, being an Aussie I am more used to the South East Asian style of cooking curry dishes. I do try to like curries, seeing as we have a curry house almost next door!!!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "human",
"value": " Funnily enough i saw the Ghee in the kitchen. I know the guy and he invited me into the kitchen to taste my curry to see if it was the right strength. When i tasted it there it was ok. I'll have a quiet word in his ear when i next go in.\n\nWhereabouts in the UK are you kyles? portsmouth here.",
"loss": true,
"prefix": "JimboUK:"
},
{
"from": "gpt",
"value": " I couldn't be much further away, I am in Ramsbottom, which is about an hour away from Manchester!\n\nStrange curry mystery!!!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "human",
"value": " Ahh manchester, the rovers return, vera duckworth and all that! I went to granada studios before it closed to the public.",
"loss": true,
"prefix": "JimboUK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Convert Slow Cooker Time to Regular Oven",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi there,\n\nI have a recipe that I found for cabbage rolls that I like but it is to be made in a slow cooker on low for 8 to 9 hours, does anyone know what the temperature and time conversion might be for a regular oven? I have a slow cooker but it's old and tends to take alot longer than indicated in a recipe and have more time to cook in the evenings than I do in the daytime. Thanks very much for your help.\n\nCathy",
"loss": false,
"prefix": "Caatt:"
},
{
"from": "gpt",
"value": " Hi Caatt, welcome to DC.\n\nWithout the recipe, there is no way to answer your question.\n\nWhat I would do is Google 'cabbage roll recipes', and you will find many.\n\nMost of which do not require cooking in the slow cooker.\n\nWould just figure out which one is closest to your cabbage rolls and go with it.\n\nSorry, but there is no easy conversion from slow cooker to stove top, oven cooking.\n\nHope this helps.\n\nGod bless.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " I think many slow cooker recipes are just made for the convenience of the long cooking time--unless it is a stew or braise, the long cooking time is not necessary. Cabbage rolls take about an hour in a 350* oven.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " Thanks to both of you, I did try googling for a non-slowcooker recipe but didn't find any that I liked as much as this. I think that an hour should do it, I found a page that converted regular recipe times to slow cooker times and just reversed it and that came up with 1 to 1 and a half hours. I just have one concern though that page said that often you need less liquid in a slow cooker than in a regular oven recipe so I'm wondering if this recipe will need more - here it is:\n\nINGREDIENTS:\n\n * 12 leaves cabbage\n * 1 cup cooked white rice\n * 1 egg, beaten\n * 1/4 cup milk\n * 1/4 cup minced onion\n * 1 pound extra-lean ground beef\n * 1 1/4 teaspoons salt\n * 1 1/4 teaspoons ground black pepper\n * 1 (8 ounce) can tomato sauce\n * 1 tablespoon brown sugar\n * 1 tablespoon lemon juice\n * 1 teaspoon Worcestershire sauce\n\nDIRECTIONS:\n\n 1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.\n 2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.\n 3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.\n 4. Cover, and cook on Low 8 to 9 hours.\n\nJust to give credit where credit is due this recipe is courtesy of BJ on the allrecipes.com site. If there are any alterations anyone thinks should be made please let me know, thanks again.\n\nCathy",
"loss": true,
"prefix": "Caatt:"
},
{
"from": "human",
"value": " This looks like a very standard cabbage roll recipe.The liquid should be fine.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " Here is an absolutely delicious recipe that gives all the goodness of cabbage rolls without the effort of actually stuffing them.\n\nCABBAGE ROLL CASSEROLE\n1-1 1/2 lb. ground beef or lamb\n2 medium onions, chopped\n1 clove garlic, minced\n1/4 tsp. pepper\n1 14 oz can tomato sauce\n1 can water\n1/2 C uncooked rice\n4 C cabbage, shredded\nsour cream\nBrown meeat, onions, and garlic. Drain. Add tomato sauce, water and salt and pepper and bring to a boil. Stir in rice and cover and simmer for 20 minutes. Place 2/3 of the cabbage in a greased baking dish and cover with half the rice mixture. Repeat layers. Cover and bake in 350 oven for 1 hour. Serve with sour cream. Serves 4-6.",
"loss": true,
"prefix": "Gretchen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: My first post with pictures",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " 1.\n\n\n2.\n\n\n1. salad with grapes, walnut and chicken liver, honey and mustard dressing 2. tomato/basil soup \n3.\n\n4.\n\n\n3. ostrich tenderloin (?) with pasta and \"vino santo\" sauce . 4. crêpe suzette with ice cream and grand marnier sauce.",
"loss": false,
"prefix": "Iron Chef:"
},
{
"from": "gpt",
"value": " These look good,especially the crepe suzette!!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " yummy! I'd love to try a bite of them all.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Welcome to DC, iron chef.\n\nOh my, those dishes look lovely. Will you tell us a little about you and share the recipes? We have another Iron Chef here at DC, as well. Hope you will enjoy it here as much as we do.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " mish said:\n\t\t\t\n\t\t\n\n\n\t\t\tWelcome to DC, iron chef.\n\nOh my, those dishes look lovely. Will you tell us a little about you and share the recipes? We have another Iron Chef here at DC, as well. Hope you will enjoy it here as much as we do. \n\n\n\n \nIt's a bit scary... I picked almost the same username..and browsing through the picture gallery I found out he/she has the exact same plates I have",
"loss": true,
"prefix": "Iron Chef:"
},
{
"from": "gpt",
"value": " Not to worry This is a friendly place, and you were so kind to share your lovely dishes/photos with us. Hope you'll say hi and I'm sure you will fit right in.\n\nIf there are any other mish's here, speak now, or forever hold your peace, LOL. Just kidding.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Welcome to the site. So I take it you're in the industry as well?",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " Your pics look wondeful, welcome to DC. Would you possibly consider sharing your ostrich tenderloin recipe with us? It's got my mouth watering (TIA!)",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " Welcome ro DC!! Lovely pics, can I have some of those tomato soup and crepe suzette please...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " How did you prepare the chicken livers for the salad?",
"loss": true,
"prefix": "Constance:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Oyster Cracker Munchies!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " They go great with soup and salads and are addictive to munch on by them selves.\n\n2 bags oyster crackers\n1 package ranch salad dressing mix\n2 tblsp dill weed\n1/2 tsp lemon pepper\n1/2 tsp red pepper\n1 cup of veggie/canola oil\n\nMix seasonings in the salad oil. Pour mixture over crackers (in a large bowl) and stir until all oil is absorbed.",
"loss": false,
"prefix": "sattie:"
},
{
"from": "gpt",
"value": " Thanks, I Just May Have To Try This,i Love To Munch!",
"loss": true,
"prefix": "kimbaby:"
},
{
"from": "human",
"value": " Sorry to sound completely clueless, perhaps I just know them by a different name, but what are oyster crackers? You recipe sounds really nice Saddie, thanks for sharing it",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Thanx\nI'm gonna try this with left-over dry popcorn.\nIt can be a low salt snack too!\n\n'can't wait....",
"loss": true,
"prefix": "Chatwon:"
},
{
"from": "human",
"value": " Piccolina these are oyster crackers. They are often served with things like New England Clam Chowder.\n\nSattie your recipe sounds great. I have a very similar one that I love. They really are a great snack. When I make mine I put them in a brown paper shopping bag and shake them every once in a while. This helps get rid of some of the excess oil.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Gb\n\nGreat idea GB... did not think about doing that to absorb some of that oil. I remember when I first made them, I was certain that the crackers would be mushy with all that oil. \n\nI hate to make them, because I go by the kitchen and I see the container and I thinks to myself... \"self? I will just have a couple of these....\" Yea right! Hook - line - and sinker! I an sitting on the kitchen floor feeling like the cookie monster of oyster crackers!!!! AAARRGGHH!",
"loss": true,
"prefix": "sattie:"
},
{
"from": "human",
"value": " Hmm, do you think spraying the crackers in a bowl with Pam or some type of cooking spray first would help the seasonings stick? I may have to try this. The recipe sounds really good.",
"loss": true,
"prefix": "paxpuella:"
},
{
"from": "gpt",
"value": " paxpuella said:\n\t\t\t\n\t\t\n\n\n\t\t\tHmm, do you think spraying the crackers in a bowl with Pam or some type of cooking spray first would help the seasonings stick? I may have to try this. The recipe sounds really good.\n\t\t\n\n\n \nNot sure, it could work. So are you thinking just spritz the crackers and then toss them in the dry ingredients?\n\nI have tried olive oil and it just did not taste right. What ever you use, make sure it has a very light or no flavor at all.",
"loss": true,
"prefix": "sattie:"
},
{
"from": "human",
"value": " sattie said:\n\t\t\t\n\t\t\n\n\n\t\t\tI have tried olive oil and it just did not taste right. What ever you use, make sure it has a very light or no flavor at all.\n\t\t\n\n\n \nWhat type did you use? For such a recipe as this, I think extra light would be in order. Not as strong as regular olive oil or the other varieties of olive oil. I've not tried it, but I've hard others use it in replacement of other oils, even in baking!",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " BigDog said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat type did you use? For such a recipe as this, I think extra light would be in order. Not as strong as regular olive oil or the other varieties of olive oil. I've not tried it, but I've hard others use it in replacement of other oils, even in baking! \n\n\n\n \nBig Dog... it has been so long ago since I did it, I honestly do not remember. I am thinking I used regular olive oil which may be the reason it tasted so odd. If anyone here tries it and can confirm/vouche for it, let us know!!!!",
"loss": true,
"prefix": "sattie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Meringue",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I need advise on how to get a meringue not to weep. I heard to put meringue on cooled pies and to put on warm pies, I don't know which is correct. Please help!",
"loss": false,
"prefix": "OkieMom:"
},
{
"from": "gpt",
"value": " Weeping is caused when the inside of a meringue is not properly cooked through. To avoid this place your meringue on warm pies, it will help cook the middle of the meringue.\n\nAnother tip is to sprinkle breadcrumbs (or cake crumbs if you have them) over the filling and then place your meringue on top. The crumbs help soak up any excess moisture.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " Make sure that the sugar beaten with the egg whites is completely dissolved. Rub a little of the mixture between two fingers. The undissolved sugar will feel grainy. Cook meringues at the lowest oven temperature.\n \nBeat the egg whites until they form soft peaks, then sprinkle the sugar on top of the egg whites. Allow the egg whites to sit for 5 minutes without stirring. Beat the egg whites and sugar until stiff peaks form. Spread the meringue over pies and bake as usual.\n\nIt's a good idea to leave the meringue in the oven with door ajar and heat turned off after it's been cooked. That way, is doesn't have a temp-change-shock. Keep the meringue out of draughts while it cools, too.",
"loss": true,
"prefix": "daisy:"
},
{
"from": "gpt",
"value": " Weeping meringue is caused by over cooking. The excess heat causes the proteins in the whites to contract and squeeze out moisture.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Haggis I think covered the most common problem. Put the meringue on when the filling/topping is hot. This will help set the bottom of the meringue and prevent any moisture in the egg foam from leaking out. You can also add about a teaspoon of corn starch with the sugar to the egg whites. This will help absorb excess moisture and help the egg whites from becoming overbeaten. The breadcrumb method that Daisy mentioned is also helpful and you can use other things. Cake crumbs, graham cracker crumbs, etc. will work too. And lastly, you could always make an Italian Meringue if you're still having problems with weeping.",
"loss": true,
"prefix": "cristal:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: HELP with 1st Practical exam",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi.\nJust started doing my cert 3 and 4 in commercial cookery and catering, full time course for chef qualifications in 18 months.\nFirst practical test in a couple of days.\nWe are to prepare \n*clarifed butter\n*chopped parsley \n*chiffonade 1/2 onion\n*brunois 1/2 onion\n*carrot brunois\n*carrot jardiniere\n*duxelle\n*tomato concasse\n*4 turned potatoes\n*orange zest\n*orange segments\n\nWithin 2 hours. I ran a \"test\" on friday, but would like some advice on the order in which to prepare these under test conditions, for maximum efficiency.\nIf anyone could help out, that would be great.\n\n- B",
"loss": false,
"prefix": "cheeba:"
},
{
"from": "gpt",
"value": " Gosh, it sounds mostly like a test of knife skills, except for the clarified butter.\n\nWould do the ones you are most comfortable with first, and then take on the ones you find more difficult.\n\nOnce you are in the groove you will feel more relaxed and things will come more easily to you.\n\nAlso would go through the items you find the most difficult before the test, you already know what the drill is.\n\nJust my take on the thing, am not a pro. Good luck.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " I don't think the order would matter other than the clarified butter. You can put that on the heat to melt while doing the other things.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " cheeba said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi.\nJust started doing my cert 3 and 4 in commercial cookery and catering, full time course for chef qualifications in 18 months.\nFirst practical test in a couple of days.\nWe are to prepare \n*clarifed butter\n*chopped parsley \n*chiffonade 1/2 onion\n*brunois 1/2 onion\n*carrot brunois\n*carrot jardiniere (how exactly are you making this? there are different preparations for \"jardiniere\")\n*duxelle\n*tomato concasse\n*4 turned potatoes\n*orange zest\n*orange segments\n\nWithin 2 hours. I ran a \"test\" on friday, but would like some advice on the order in which to prepare these under test conditions, for maximum efficiency.\nIf anyone could help out, that would be great.\n\n- B\n\n\n\n\n\n\n \nDo all the items that take the most attention first so that you don't rush them (the ones I highlighted in blue). You can always rush orange zest, the brunois, or chopped parsley but if you rush the potatoes, butter, or orange segments you could end up with something unappealling.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " I'm sorry I can't help you, but I do want to say good luck!",
"loss": true,
"prefix": "Michelemarie:"
},
{
"from": "gpt",
"value": " I can't help you either...but good luck from me too! What is a \"turned potato\"?",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "human",
"value": " clarified butter first...get it started\nparsley and potato last as they will dry out and turn off color\neveything else will survive.\ntomato concase is messiest, do that second...blanching pealing seeding etc., then onion then carrot",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " KAYLINDA said:\n\t\t\t\n\t\t\n\n\n\t\t\tI can't help you either...but good luck from me too! What is a \"turned potato\"?\n\t\t\n\n\n \nGod, I love the internet! You can find anything! I didn't know what a \"turned potato\" was either, Kaylinda, so I googled it. Here's information on that and \"tomato concasse\", and \"carrot brunois\", neither of which I'd heard before. And even after reading, I'm not sure I get the carrot brunois.\n\nPretty neat to know this stuff! Good luck on the exam!\n\nhttp://www.sanfranciscofoodie.com/journal/05BasicSkillsPt1.htm\n\nLee",
"loss": true,
"prefix": "QSis:"
},
{
"from": "human",
"value": " Robo410 said:\n\t\t\t\n\t\t\n\n\n\t\t\tclarified butter first...get it started\nparsley and potato last as they will dry out and turn off color\neveything else will survive.\ntomato concase is messiest, do that second...blanching pealing seeding etc., then onion then carrot\n\t\t\n\n\n \nAll you have to do is immerse the potatoes in cold water and they'll be fine. You don't want to be rushing the turned potatoes unless you have excellent paring knife skills. Your oblong shapes will more than likely be inconsistent and you'll end up shaving more and more off the potato in your rush to even it all out.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " QSis said:\n\t\t\t\n\t\t\n\n\n\t\t\tGod, I love the internet! You can find anything! I didn't know what a \"turned potato\" was either, Kaylinda, so I googled it. Here's information on that and \"tomato concasse\", and \"carrot brunois\", neither of which I'd heard before. And even after reading, I'm not sure I get the carrot brunois.\n\nPretty neat to know this stuff! Good luck on the exam!\n\nhttp://www.sanfranciscofoodie.com/journal/05BasicSkillsPt1.htm\n\nLee\n\t\t\n\n\n \nBrunois or brunoise is just a type of knife cut, used mainly to describe vegetables. Concasse is a bit more ubiquitous as it can describe something that is cooked or uncooked, crushed or simply chopped; it really depends on the particular recipe.",
"loss": true,
"prefix": "ironchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Corner wall cabinet",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My corner wall kitchen cabinet is certainly not easy to access. The cabinet beneath is a lazy susan type, but I have never been able to work out the problem of organized storage in the cabinet above. If anyone has an answer I'd appreciate hearing it.",
"loss": false,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Yeap, same here.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " and I thought you had the answer............still waiting..........surely someone has dealt with this successfully!",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Hi Licia,\nI don't know how succesful it is, but I use that cabinet for my seasonal items. My Christmas items, Thanksgiving platters ect... It is a pain to access though.....",
"loss": true,
"prefix": "JohnL:"
},
{
"from": "human",
"value": " There are many solutions for the odd shaped deep corner cablinet shelving. Google \"blind corner storage\" and you will find many ideas. Mind you, I was shocked at the prices of some of the offerings, but there are lots of ideas.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "gpt",
"value": " we all got one of those, eh!\n\nI use a turntable per shelf and then get baskets that fit the sides, that way I can have crackers or foil and wrap, or small boxes like pasta or rice, instant flavor mixes, whatever and easy pull, with some sort of order. Works for me.",
"loss": true,
"prefix": "Robo410:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Storing loose leaf tea",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I know that is should be stored in an airtight container and also away from light, but I am also wondering if, like other things, it should be kept away from heat. My guess is that it should be stored in a cool place.\n\nWith that in mind, here is my question. Is the freezer too cold of a place to keep loose leaf tea? I have some airtight containers that hold about 2 or 3 oz. of leaves, but I want to buy 6oz. or so. Can I keep what does not fit in the containers in the freezer like I do with my spices or and I better off keeping it in a cabinet downstairs in the cool dark?",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I would go with cool dark rather than the freezer. Unless you really don't use it that fast, it should be fine. Even air tight bags bein to show crystals in the freezer and that means usually some oils or moisture from the product is being drawn out.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " Thanks Robo! That is what I was afraid would happen. I will stick with the cupboard downstairs then",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How to make serving platters hot?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've noticed that the heat of the food I serve on the table dissipates quickly. I want to avoid this especially when entertaining. At the restaurant kitchen I trained in before, they had plate warmers above the stove. How can I warm my china platters at home? Can I use my electric oven? If so, what temp should I set it at and for how long? Thaanks!",
"loss": false,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " I microwave my plates for a few seconds... ( make sure you have a glass of water in the micro with them too.)",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " 250F oven for about 10 to 15 minutes will do it.",
"loss": true,
"prefix": "Caine:"
},
{
"from": "gpt",
"value": " My husband sets the plates on the back burner of the stove while we are cooking. We have a smooth top range, and the oven vent is right there, so they heat up pretty well. \nJust don't turn the burner on under your plates. Trust me on this...I know.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " Also, if you have an automatic dishwasher, load the plates into it, and set it at the \"Dry\" stage, so that it doesn't wash the plates, just heats them up. On some models, this is even called the \"Plate Warming\" stage.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " I would go with Caine as to temp and time but would certainly add a cake pan of water below your dishes (actually, added to the oven as it heats) just to guarantee no cracking. Depending on the age and quality of your china, direct heat, even in an oven, can be harsh. The steam that's created with the pan of water will compensate for that most of the time (like pdswife's suggestion creates). We don't have a microwave so use the oven too, just be sure to have the moisture. \nGood luck!",
"loss": true,
"prefix": "JMediger:"
},
{
"from": "human",
"value": " All very good suggestions. Thanks folks! Let's see, my platters won't fit my microwave. I've no dishwasher that's not human (never heard of anyone using these things in Asia). And my stove is gas, so top is definitely not smooth. My only option would be the oven and JM's tip on the water pan is wonderful! My china will thank you for it!",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " Or you could just pour some hot water over them or let them sit in some hot water...",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " I place mine in my electric frying pan, put the lid over it and wait a few minutes. Works great and I can set it on my buffet table. ; )",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "gpt",
"value": " To prevent the plates from cracking/glazing from thermal shock I would start the cold plates off in a cold oven - and heat to 170-250 F - should take about 10 minutes depending on your oven ... and let them sit in there until ready - maybe another 10 minutes? The main thing is to bring them up to temperature gradually - not subject them to a drastic temp change.\n\nSomething else you might try, to keep the serving plates hot longer, is to use a charger - a pre-heated metal plate under the serving plate.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I usually warm my plates in the oven, however two other options you could explore:\n\nelectric plate warmer - I have only used these for dinner plates, but depending on the size of your serving piece, it might work. It's essentially an electric blanket for plates. waterbridge makes one.\n\nIt wouldn't be using your china, but I have a Wilton Armetale serving platter I love for meats. It keeps them nice and hot.",
"loss": true,
"prefix": "AndreainDC:"
},
{
"from": "gpt",
"value": " pdswife said:\n\t\t\t\n\t\t\n\n\n\t\t\tOr you could just pour some hot water over them or let them sit in some hot water...\n\t\t\n\n\nThat's my TNT trick too If you tap water doesn't get all that warm you can fill a sink with it (tape water) and then add in a little boiling water too before you place your plates in the sink.",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is there any substitute for Dry White Wine",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\nI have downloaded White Garlic Sauce recipe from the internet. The contents include a cup of dry white wine. \n\nMy question: Is there any non-alcoholic substitute for dry white-wine that I can use to prepare the White Garlic Sauce. Please also tell in how much quantity should I use it.\nThankyou",
"loss": false,
"prefix": "sfahad_yunas:"
},
{
"from": "gpt",
"value": " i can't promise the results with any specific recipe, but;\n\nsubstituting equal amounts of white grape juice has worked for me in the past............",
"loss": true,
"prefix": "luckytrim:"
},
{
"from": "human",
"value": " wow, that sure was a quick reply.\nThanks I will experiment with it today. If anyone else has any other option I would be very grateful to know it",
"loss": true,
"prefix": "sfahad_yunas:"
},
{
"from": "gpt",
"value": " Well it depends on the reason the wine was used in the recipe in the first place. Sometime wine is used for it's own flavor. In those cases you can sometimes use a substitute. If it is a sweet flavor then white grape juice can work possibly. If it is not a sweet flavor then the juice probably would change the taste too much.\n\nSometimes wine is used because it is alcoholic. Some flavors are water soluble, some are fat soluble, and others are alcohol soluble. What that means is that you will not taste those flavors unless they are combined with either the water, fat, or alcohol. Tomatoes, for instance, have an alcohol soluble flavor that will only come out when the tomatoes are mixed with booze.\n\nIf you could post the recipe you are thinking of making them we would better be able to give you suggestions and see what subs, if any, might work for your particular dish.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " there are some de alcoholized wines...Fre is one, and they may work ok. But not for alcohol solubles as stated above.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " I find chicken broth works fine. The taste won't be the same, but it will be good.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " That's what I use too Constance...\nand in one recipe I use apple juice.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Probably the best I can think of from a flavor standpoint would be a mix of white grape juice, vinegar, and water. That will get you both the fruit flavor from the grapes, and the acidity, but no alcohol. Granted, it still won't be quite the same, and mixing all that up may be more trouble than it's worth. \n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "human",
"value": " I agree with the chicken broth, IF the alcohol is not needed in the recipe. Chicken broth or stock will change the flavor of the recipe as well, but in a much more appetizing way than white grape juice will.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " I know this will not help here, but we often use cider, yes with alcohol, in many dishes, it gives it a loverly flovor.\n\nBut we have found delightful carbonated cider, alcohol free, that is delicious. Only trouble it is sweet, so no substitute here.\n\nBut you might want to keep it in mind.\n\nAs far as the 'dry' stuff, think you have gotten great advice. \n\nHave never tried the de-alcoholized wine however, and do not know how they taste.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tI know this will not help here, but we often use cider, yes with alcohol, in many dishes, it gives it a loverly flovor.\n\nBut we have found delightful carbonated cider, alcohol free, that is delicious. Only trouble it is sweet, so no substitute here.\n\nBut you might want to keep it in mind.\n\nAs far as the 'dry' stuff, think you have gotten great advice. \n\nHave never tried the de-alcoholized wine however, and do not know how they taste.\n\t\t\n\n\n \nThe 'alcohol free' or dealcoholized wines that I've had, including the Fre, have all still tasted somewhat sweet to me. The other catch with them though, is just like N/A beer, they STILL have some alcohol in them, so if you're looking to avoid ALL alcohol, you need to steer away from those, too. (I think they contain something like 0.5% ABV, by law. So there isn't much, but it's still there)\n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pickled olives",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A friends father use to do this, and I had forgotten until now. You take a jar of whole olives and dump them into a bowl. You repack them with fresh sliced garlic, sliced onion, and dried red pepper pods. Your call in a 16 oz. jar, but I put about five garlic pods, handful of sliced onions and six red hot peppers. Packing them is a little difficult, but it can be done. Now the hard part. You have to let it set about a month. Turning it every week. But I swear, they are really good and habit forming. If you like hot stuff, that is.",
"loss": false,
"prefix": "Phil:"
},
{
"from": "gpt",
"value": " Phil, that sounds great. \nRecently, we went to a wake, and I picked up what looked like a dill picle from a meat tray. It was a dill pickle, but it was HOT!!! Everyone was laughing at me for coughing and blowing smoke out my ears.\nIt was delicious, though...don't know if the pickles came from a store, or were homemade.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " It was good, though, huh?\n\n\n\n\t\t\t\n\t\t\t\tConstance said:\n\t\t\t\n\t\t\n\n\n\t\t\tPhil, that sounds great. \nRecently, we went to a wake, and I picked up what looked like a dill picle from a meat tray. It was a dill pickle, but it was HOT!!! Everyone was laughing at me for coughing and blowing smoke out my ears.\nIt was delicious, though...don't know if the pickles came from a store, or were homemade.[/QUOTE\\\n\nConstance, here in Texas, we put hot sauce on pancakes\n There are a lot of sweet-hot pickles, relishes, and a bread 'n butter pickle called Sweet Hots. Now I admit, some can go way overboard on the hot stuff. I saw a jar of salsa on a shelf called \"He!! in a Jar\".\n\t\t\n",
"loss": true,
"prefix": "Phil:"
},
{
"from": "gpt",
"value": " Sounds good! Do you repack with the original brine or ...?",
"loss": true,
"prefix": "JMediger:"
},
{
"from": "human",
"value": " Yep...\n\n\n\n\t\t\t\n\t\t\t\tJMediger said:\n\t\t\t\n\t\t\n\n\n\t\t\tSounds good! Do you repack with the original brine or ...?[/QUOTE\\\n\nI use what was in the jar. I'll admit I haven't done this in some time and I have just used a common jar of olives. I have thought of using an import thinking some may have different, or better flavors, than the regular grocery store olives I usually buy.\n\t\t\n",
"loss": true,
"prefix": "Phil:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freezer burn question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A friend asked me this question, and I wanted your opinions please. \n\nHer question was \" other than making food taste bad, what does it do to you?\"\n\nI guess she is wondering if there could be an adverse affect to eating foods that were freezer burned. I'm really not sure of the answer. Anyone have advice?",
"loss": false,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Freezer burn will not do anything to you. It just affects the taste and texture of food. It will not make it go bad or anything like that though.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Thanks GB",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Freezer burn is the dehydration or drying out of the surface of the frozen food. Water is a liquid from 32 degrees F. to 212 degrees F. (0 degrees C. to 100 degrees C.) and when it dissipates into the atmosphere from the liquid state the process is called evaporation. Below 32 degrees F. (0 degrees C.) water is a solid (ice) and when the water molecules dissipate into the atmosphere from that state it is called sublimation. Either way, the surface of the food becomes dried out when exposed to the air.\n\nBecause the food is frozen (below 32 degrees F./0 degrees C.) bacteria which could spoil the food cannot grow. Because it is exposed to air in the freezer it may absorb off tasting and off smelling substances which will make the food taste and/or smell bad.\n\nIf the burn isn't too bad you may be able to cut off the dried out portion and cook and eat the food. If the burn is extensive, the only way to consume the food may be to cook it with lots of moisture and spices such as in a stew or soup to mask the freezer taste and smell.\n\nIt won't hurt you but it won't make a great dish either.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "human",
"value": " It tastes really really bad. Aurora has the right chemical processes.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " One can prevent freezer burn by making sure to freeze food with no air (as much as possible) inside the wrapper -- for example, by using a ziplock bag or clingwrap (but first push out any air before sealing), or use vacuum sealers.\n\nIf you leave air inside the food wrapper, the liquid in the food will 'evaporate' and transfer to the sides of the wrapper or container and take the form of 'frost' on the inside of your food container. And you will end up with the dreaded freezer burn on the surface of your food. Reheating the whole lot will not reverse the damage to meat.\n\nWhile eating freezer-burned food is safe (albeit bad-tasting), it might be better to prevent freezer burn altogether",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " The best way to avoid freezer burn is to use a FoodSaver vacuum system.",
"loss": true,
"prefix": "Gretchen:"
},
{
"from": "gpt",
"value": " Gretchen said:\n\t\t\t\n\t\t\n\n\n\t\t\tThe best way to avoid freezer burn is to use a FoodSaver vacuum system.\n\t\t\n\n\n \nWhat about not freezing the food? \n\nKidding! Just kidding! \n\nThe best way is to have 2 teenagers like my brother and I - that freezer never stayed full for very long! \n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "human",
"value": " My chest freezer never freezer burnt anything, my new upright burns everthing right away!! I hate the thing!!",
"loss": true,
"prefix": "mackeeg:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Canned Nuts",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How long do they last in an unopened can? I have a big can (coffee can size) of fancy mixed nuts that I bought over a year ago. I'm wondering if they're still good to eat, or if I should feed them to the squirrels.",
"loss": false,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Taste one. Thats the best way to know. If they taste good...eat em!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Connie, are you sure there is no expiration date printed anywhere on the container? They usually do... sometimes it is hard to notice combined with other numbers and codes, but you can usually spot the date... however if it is not opened they can last quite a long time, well over a year. If I were you I wouldn't have a second thought and would eat them, but then again if you are in doubt... I can't say it for sure... take another good look on the container for the expiration date!",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " I'm with Alix... try one... if you bite into a bad nut \nyou'll be able to tell right away. YUCK",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Ah, just give 'em to the critters. If they won't eat 'em, I'm pretty sure you shouldn't either!",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " Nuts expire within 9 months and if you eat them after that, they can be really rancid . (I used to work at a chocolate store and that's what we were told for the expiration date of nut products)",
"loss": true,
"prefix": "succ33d:"
},
{
"from": "human",
"value": " I could share them...it's a really big can. We had them left from making Chex Mix for gifts. If the nuts aren't rancid, I'll eat the fancy nuts and let the squirrels have the peanuts. \nI just wonder if some nuts last longer than others, and if one bad nut ruins the whole bunch. \nMy squirrels are pretty well fed. They get all the stale bread and cereal. They especially love cornbread, but then, most critters do. \n\nHB says I should fatten the squirrels up, in case worst comes to worst.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " If they still taste fine you could make a mixed nut brittle, this can then be eaten as is or crumbled up and sprinkled over things like cakes and ice cream \n\n(Constance, can you send me any almonds, they're my favourite )",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " Will do, Jessica. I like the cashews and hazel nuts the best. \nCan you imagaine how happy one of those big Brazil nuts would make a squirrel?",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Constance said:\n\t\t\t\n\t\t\n\n\n\t\t\tWill do, Jessica. I like the cashews and hazel nuts the best. \nCan you imagaine how happy one of those big Brazil nuts would make a squirrel?\n\t\t\n\n\n Thanks Constance I think that the squirel's expression when he got a Brazil nut in his little hands would be something like this",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " Learn something new all the time. I didn't know nuts sealed in a pressure\nseal can could go bad in a year's time. Then again, I wouldn't want to eat\nkeep anything for more than 6 months without eating it. I don't get that.",
"loss": true,
"prefix": "Always Hungry:"
},
{
"from": "gpt",
"value": " I\"d say if they taste good, they are okay. If you give some to the birds, you may want to get as much salt as possible off of them.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " or put beer in the bird bath.\n\nhey, i'll be right over...",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Replacement for Frozen Potatoes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have several casserole recipes that require frozen hash browns (either shredded or cubed), but I am currently living overseas and they are either not available, or very expensive and have freezer burn.\n\nHow can I prepare my own potatoes so that they are the equivalent of the frozen product? I can shred potatoes, but how do I cook them, and for how long? Same for the cubed kind.\n\nThanks so much! Laurie",
"loss": false,
"prefix": "lfaraone:"
},
{
"from": "gpt",
"value": " Depending on the casserole you shouldn't have to prep them. Just shred and add or cube small and add. Most casseroles take 25 minutes or longer to cook, I find when I use the raw method they cook up just fine. You may have to add 1/4 cup more liquid to the casserole per cup of potatoes, but not always. So I check it about half way thru baking and see if it requires more.",
"loss": true,
"prefix": "Brianschef:"
},
{
"from": "human",
"value": " I think I would at least try to squeeze some of the moisture/starch out of them before baking. Just use a clean kitchen towel, or cheese cloth if you have it.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Once in a pinch (realizing too late that someone else in the house had eaten all the hash browns ) I cut up frozen french fries, pan fried them (in a non-stick pan) and added them to the dish. It worked great",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " amber said:\n\t\t\t\n\t\t\n\n\n\t\t\tI think I would at least try to squeeze some of the moisture/starch out of them before baking. Just use a clean kitchen towel, or cheese cloth if you have it.\n\t\t\n\n\n \n\nYEs, this is important because frozen hash browns are very dry. A lot of recipes call for them specifically over shredded fresh potatoes for that reason.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO lost Bon Appetit Cake Recipe (1989)",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made a delicious cake back in 1989 taken from the cover of Bon Appetite and though I have searched I cannot find the magazine and recipe.\nIt was a cake with several layers that had a nut and raspberry jam filling \nanyone know what this recipe is called or where I can find it?\nthank you (I hope )Heidi",
"loss": false,
"prefix": "Heidi Higgins:"
},
{
"from": "gpt",
"value": " Heidi Higgins said:\n\t\t\t\n\t\t\n\n\n\t\t\tI made a delicious cake back in 1989 taken from the cover of Bon Appetite and though I have searched I cannot find the magazine and recipe.\nIt was a cake with several layers that had a nut and raspberry jam filling \nanyone know what this recipe is called or where I can find it?\nthank you (I hope )Heidi\n\t\t\n\n\n \nwww.epicurious.com is the bon appetit and gourmet website. I bet you could find it there. Sounds good, share with us when you find it.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "human",
"value": " I'm going to guess it is some variation of a torte. Can you give us a little more information on the cake? The more you can remember about it the closer we can probably get to helping you find a suitable recipe.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " It's at http://www.epicurious.com/recipes/recipe_views/views/11037\n\nIt's the \n1989 CHOCOLATE RASPBERRY ALMOND TORTE",
"loss": true,
"prefix": "marmar:"
},
{
"from": "human",
"value": " Oh My, that looks so good!",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " edited: oops, wrong thread. man, did i look weird...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " YUMMMY!! But, do raspberry seeds stick in anyone else's teeth? Drives me crazy and I love the little buggers!",
"loss": true,
"prefix": "Jenny:"
},
{
"from": "gpt",
"value": " cake question\n\nthank's but this was definitely not a torte but a cake made with flour and fillings of raspberry and nuts with sour cream I think",
"loss": true,
"prefix": "Heidi Higgins:"
},
{
"from": "human",
"value": " If they don't have it on their website, maybe look into your local library. With my library, you can look online to see what issues they have, place a hold on it, then just go pick it up. Also, www.epicurious.com has forums as well, you might have better luck there. As I said, it is the Bon Appetit website, so someone there might still have the issue you're referring to.",
"loss": true,
"prefix": "corazon:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO: Irish Creme Coffee Cream rec.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " They completely stopped selling the Coffeemate Irish Cream liquid down here. My husband is ticked off \nI have tried looking for a recipe to make my own, but, it only shows with the liquor in it. Wouldn't omitting the liquor take away from the taste of it?\nDH can't have liquor at all.",
"loss": false,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " you really want to duplicate the taste? If you make your own, it will be much tastier and the flavor won't be so chemically. Also, I think all the recipes you were looking at were for \"Bailey's Irish Cream liquer\"\n\nJust use plain old half n half, and add a bit of extract to it, Watkins makes one. If you want it sweet, add some simple syrup that's really heavily laden with sugar.",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Here's a recipe...I think you could just leave out the alcohol. I'd probably substitute half & half or heavy cream for the frozen product. \n\nBailey’s Irish Cream\n\n 1\tcup \twhiskey \n 1\t10 oz package dairy rich (frozen cream product) \n 1\tcan Eagle Brand milk \n 2\ttablespoon chocolate syrup \n 1/4\tteaspoon coconut extract \n\nMix and chill. Makes 1 quart.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "gpt",
"value": " Thank you ladies!!",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "human",
"value": " It's a little different (as there's no alcohol) but this is one that I've made before.\n\n-1 can of Eagle Brand\n\n-1/3 cup caramel sauce (homemade if it's not too thick or store bought)\n\n-1-3 tbsp chocolate sauce (to taste)\n\n-1/2 tsp cinnamon powder\n\n-1 tsp real vanilla extract\n\nCombine everything and store it (well covered) for up to 3 days in the fridge. I actually add this to milk or hot cocoa, not coffee (I don't drink any coffee), but I've put it in other people's coffee and they liked it",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Texasgirl, do you get the International Coffee flavourings? We think they are much nicer than the Coffeemate brand. I am especially fond of Southern Butter Pecan and Vanilla Toffee Caramel. Mmmmmmmm.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Well... a drop of real Irish Creme Whiskey would be much better than any artificial creamer... however if you prefer non alcoholic option, Starbucks or Borders sell the flavoured syrup I believe... and they are better tasting than coffeemate...",
"loss": true,
"prefix": "urmaniac13:"
},
{
"from": "gpt",
"value": " Thanks!!\nAlix, no, we don't have the International either. This is why I hate living where I do!!",
"loss": true,
"prefix": "texasgirl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Using loose leaf tea in a marinade or brine",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have been very into loose leaf tea recently. I have a number of different kinds, all of the delicious. I was wondering if anyone here has ever used tea as a marinade or brine ingredient? I think it might be something fun to try. I would love to hear your experiences and recipes. OK spill the beans everyone",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I can recall a tea called lapsang souchong being used as a marinade. It has a very very smokey flavor to it, but I can't remember what was being marinated. For some reason, I think it was mushrooms of some sort, but that sounds weird to me. I don't know?",
"loss": true,
"prefix": "corazon:"
},
{
"from": "human",
"value": " GB said:\n\t\t\t\n\t\t\n\n\n\t\t\tif anyone here has ever used tea as a marinade or brine ingredient?\n\t\t\n\n\n \nI use ginger and Jasmine green tea in brining pork... I also inject it into the meat with a syringe (without the salt and sugar) I also inject melted butter and chill for a day before smoking. Makes a huge difference. some teas are great with fish as well. only problem is the tannin in normal tea can ruin some dishes, think of the flavor of tannin when wourking out quanitiies, it may be good it might not be.\n\nbut more interesting is herbal teas, they make great infusions for sweet sauces.\nCelestial teas - Red Zinger - wow... \nExperiment regularly",
"loss": true,
"prefix": "OzFire:"
},
{
"from": "gpt",
"value": " Hmm, I think it was actually used in a salad dressing. It just dawned on me.",
"loss": true,
"prefix": "corazon:"
},
{
"from": "human",
"value": " welcome ray, and thanks for the info.\n do you have an approximated or exact recipe for the brine and injection, and the sauces? it sounds really interesting.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I used Earl Grey leaves for cupcakes. I crushed them to a powder, boiled that in the milk I was going to use, than finished to whole thing off with lemon icing. It was very nice, the flavour was subtle like a little drop o perfume.",
"loss": true,
"prefix": "Suus:"
},
{
"from": "human",
"value": " I've used loose leaf tea to smoke duck breasts and salmon.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " (I'm so bad at not measuring things, sorry, so this is a rough estimate...)\n\nJasmine Chicken Marinade\n\n2-3 large boneless, skinless chicken breasts\n2 tbsp of jasmine tea leaves\n4-5 tbsp liquid honey\nthe white parts from about half a bunch of green onions (scallions), finely chopped\n1 tbsp white vinegar \n1 tsp dark soy\nsalt and pepper to taste\n\nCombine all the marinade ingredients together in a large plastic zip-lock bag, place in the chicken breasts and sqeeze the marinade around so that it coats all the pieces. Leave for 4-24 hours in the fridge. Before cooking the chicken you may want rinse off some of the excess marinade, if you're not keen on eating the raw tea leaves (though they cook up a lot like dried herbs)",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " [FONT="]\n\n\n\n\t\t\tTea Marinade for Chicken:\n1 cup plain yoghurt\n2 tablespoons finely ground black tea (or any other tea leaves)\n1 cup chopped shallots or onions\n1/4 teaspoon cayenne pepper\njuice of 1 lemon\n2 teaspoons salt and a generous amount of black pepper\n\t\t\n\n\nI really like this recipe Daisy, thank-you! I may adapt it a little and try it out soon on some turkey breasts that I've got in the freezer \n[/FONT]",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " What awesome ideas. Thanks everyone!",
"loss": true,
"prefix": "GB:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Clamato juice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " has anyone found a good way to make clam/tomato juice. there of course is the flagship(hi cost)motts brand. here in texas we have two other look alikes\nHEB(a supermkt chain)clam twist and texas clamtastic.\n\ni tried to blend some kroger veggie juice w doxsee clam juice and some h2o.\nnot so good ---just ok. the pros must add some other flavoring like msg or something???",
"loss": false,
"prefix": "bonnardflamer:"
},
{
"from": "gpt",
"value": " Not sure, but maybe try using V8 juice.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " clam/tomato\n\nthe kroger veggie is their version of v8. it costs $1.19 v8 costs $1.50m/l.\nmy problems is the correct proportions of tom(veg)juice and clam juice--plus they mite use some water since the \"clamato\" is much thinner than tom or v8.\ni suspect they add some flavoring ingredients too? apparently cadillac clamator has closely guarded secret formula like coca cola!!!",
"loss": true,
"prefix": "bonnardflamer:"
},
{
"from": "gpt",
"value": " bonnardflamer said:\n\t\t\t\n\t\t\n\n\n\t\t\tI suspect they add some flavoring ingredients too? apparently cadillac clamator has closely guarded secret formula like coca cola!!!\n\t\t\n\n\n \nIt's really hard to find any info on what is in Clamato - but I did find that it is made from liquefied clams (not just clam juice), tomato, and \"secret spices\". You might try looking at the label the next time your in the store to see what other ingredients they actually list on the label.\n\nIt is possible to make a \"taste almost just like Clamato\" juice without the clams - ref the Canadian case of Cadbury Schweppes vs FBI Foods (scroll down to the part that says \"Consider another example\"- but it would certainly take you a while to figure out.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " bonnardflamer in PM said:\n\t\t\t\n\t\t\n\n\n\t\t\tthanxz for post. i guess u have HEB in fort worth.\nthey have clam twist which tastes the same to me and less expensv. also texan brand called clamtastic--even less exp.\n\nif they grind up clams they must run them thru a micron filter since i dont notice any particles in the juice. rite on abt label has msg, spices,onion etc.\n\nu dont picture texas as big clam state---more into shrimp,red snapper, roughy, and catfish i thot!!!\n\t\t\n\n\n \nI used to shop at HEB all the time when I lived in Austin back in the first half of the '70's ('70-'75) - but the nearest one to me now is in Cleburne - about 25 miles south of where I live. There have been rumors that HEB is going to buy out the Albertson's stores in this area for about 2 years - but nothing has happened, yet. However, I do have a Central Market (owned by HEB) just a couple of miles down the road.\n\nI don't know how they liquefy the clams - or any other part of the process. But, I would assume there is some form of filtration used somewhere in the processing. \n\nIf you are just looking to get the same flavor then it sounds like you've found a couple of winners. If you're trying to get the same nutritional value then you might need to add a bottle of clam juice to a bottle/can of your favorite \"taste alike\".",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " When we were on the road for 3 years, one thing we learned was that our Canadian friends loved \"Caesars\" -- basically a bloody mary made with Clamato. There is so little clam juice in the stuff that I can't discern it. If you're a vegan, well, don't go there. Anyone else ... well, live with it. Hubby makes the very best bloody marys with V8. But when we have Canadian friends visiting, we use Clamato, and it is a hit every time. Let's hear it for Bloody Caesars!!!",
"loss": true,
"prefix": "Claire:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need flambeing help/info",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've never tried flambeing i.e. throw in the brandy, cognac etc & take a match to it. Any advice? TIA\n\nHere is a recipe I would like to try, that has red wine and cognac, but don't have a fire extinguisher :\n\nCOGNAC CHICKEN\n\n1 whole frying chicken -- cut up\n1 cup Cognac\n1/4 cup all-purpose flour\nsalt & black pepper, to taste\n1/2 cup butter\n1 pound pearl onions\n1/2 pound mushrooms -- chopped\n1 clove garlic -- minced\n1/2 teaspoon ground allspice\n1 cup dry red wine\n1/2 cup chicken stock\n1 egg yolk\n2 tablespoons light cream\n\nMarinate chicken in 1/2 cup brandy for 20 minutes. \n\nSeason flour with salt and pepper. Drain chicken and dredge in seasoned flour. Brown chicken pieces in butter. Add onions, sprinkle with any remaining flour, and cook one minute.\n\nPour remaining 1/2 cup of brandy over chicken, ignite, and cook until flames die out. Add mushrooms, garlic, and allspice. Pour wine and chicken stock over all. Simmer for 45 minutes to an hour.\n\nBeat egg yolk with cream. Stir into chicken mixture and cook until sauce thickens slightly. Do not allow to boil. Serve immediately.\n\nPS - My built-in microwave is directly over the stove.",
"loss": false,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " Mish, it really isn't all that tough. For your first time though, I would recommend finding some counter space without cabinets above it, then use one of those BBQ lighter thingys, or one of those really long matches. It burns off fairly quickly, but the flames CAN jump pretty high. They aren't terribly hot flames either. Can you put your pan in your sink maybe? That would likely make you feel better about things.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I've never tried either Mish.. someday when I get brave I'll give it a shot.\n\nI'll take it out on the back deck though. Nothing to catch fire out there.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " You know that it would be untrue\nYou know that I would be a liar\nIf I was to say to you\nI have counter space without cabinets over head\nGuess I can't flambe much hiiiiigher\nDon't want to set the night on fiiiiiire",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Oooooo oooooooo...fiiiiire! (LMAO!)",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Correction-\n\nFiyahhhhhhhhhh\n\nHighahhhhhhhhh",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " Mish, do you have a gas or electric stove?",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " It's easy and not too scary.\nHave large lid to your pan nearby or a cookie sheet if you don't have a lid. You can use that to extinguish flame if need be.\n\nTurn off the heat. Take pan off heat. \n\nAdd brandy.\n\nTip pan away from you just slightly so that the flames don't come toward you.\n\nLight with a long match or light things like Alix says if you have them. If not, use a regular match. Chefs light from the flame of the stove.\n\nKeep your eye on the flame, if it gets too high or you get nervous , just put it out with the lid.\n\nUnless you spill the contents of the pan everywhere or use lots of booze or 181 rum, it's pretty hard to do damage if you are careful.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tOooooo oooooooo...fiiiiire! (LMAO!)\n\t\t\n",
"loss": true,
"prefix": "Ken:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\n\n\n\n\n\n \n\nRelax! What can go wrong!!!???",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Oh dear. I am sitting here howling with laughter and I inhaled some coffee. UGH. Thanks for those pix Ken and jennyema. Lordy I like the one in the full fireman suit. \n\nMish, you have a winner in this thread!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Isn't that geebs in the picture with the pan full of fire?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Jenny and Ken \n\n\n\nI couldn't resist either",
"loss": true,
"prefix": "mish:"
},
{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\tMish, do you have a gas or electric stove?\n\t\t\n\n\n \nGas, IC. Thank goodness.",
"loss": true,
"prefix": "mish:"
},
{
"from": "human",
"value": " talk aboutcher explosive relationship...................",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " mish said:\n\t\t\t\n\t\t\n\n\n\t\t\tGas, IC. Thank goodness.\n\t\t\n\n\n \nThen to be safe, you'd for sure want to remove the pan from the burner when you add the alcohol and then ignite it with either the flame from the burner, or use one of those long lighters that many people use to light their charcoal with. \n\nWith gas, there is a greater danger of the alcohol igniting when you add it to the pan, which could cause the alcohol pouring down to catch on fire in reverse. Most professional cooks or chefs just leave the pan on the burner because we do it fast and quick. Most home cooks tend to do things a little slower which increases the chance of certain things, like having a flaming bottle of brandy.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " Flambé can be fun but be careful. About 20 years ago a private club in Burnsville Mn had quite a bit of damage to there fine dining restaurant when a waiter flambéed a pan of bananas foster. The pan got a little to hot before he added the alcohol and when he did add it the flame caught the drapes on the wall behind him on fire. They got the fire out quickly with no injuries and just some bruised egos. BUT BE VERY CAREFUL. {many professional kitchen folks get off on the flambé thing, but they have an exhaust hood and automatic fire suppression system}",
"loss": true,
"prefix": "jim nehmzow:"
},
{
"from": "gpt",
"value": " flambe' isn't all that difficult, mish. practice ahead of time with flaming shots. (and you'll never need to wax your upper lip, either).\n\nreally, like everyone said, take it to a relatively safe place like the sink, and use a long candle or grill lighter, and tilt the pan away from you a few degrees.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Thank you all for your input!\n\nQuestion: Why was the title of my original post changed, please? TIA",
"loss": true,
"prefix": "mish:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Quick Tender Salt?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I want to make my deceased parents recipe for homemade Salami. I loved this stuff growing up and was thrilled when mom would make it and send a log home with me when I was older.\nThe recipe calls for Quick Tender Salt. Is \"Quick\" the namebrand? I can't recall ever seeing this.",
"loss": false,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Ya gotta love GOOGLE!\n\nhttp://www.mortonsalt.com/consumer/products/foodsalts/tenderquick.htm",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thanks Andy! I should of known I could of found it that way......I just didn't think about it. Thanks!",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO specific apple pancake REC",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " To the mods, I didn't know exactly where to put this post. Please move if necessary.\n\nSome of you may have hears of the Original House of Pancakes. It's a small chain of restaurants all over the states. ANyway, they have theis fabulous apple pancake that I order every time we go there. It's very 'eggy' but light. I believe it's baked. The topping is baked apples, cinnimon syrup, and this clarified butter like sauce. OMG! It is to die for! I have had apple pancakes similar to this one at other restaurants but none seem to come even close to this one. I can actually feel my arteries hardening as I eat it. It's so rich that I can barely eat a whole one and I have a very big appetite.\n\nDoes anyone have a reciep for this pancake ro at least anything close so I can tweak it a bit???",
"loss": false,
"prefix": "Home chef:"
},
{
"from": "gpt",
"value": " What you're describing sounds like these German applie pancakes, also called 'Dutch babies', I think:\n\nhttp://www.cooksrecipes.com/breakfast/german-apple-pancake-recipe.html",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " home chef, I have no recipe to offer but I also remember the Original House of Pancakes and their wonderful German apple pancake. I wonder if cara or karaburun have something to say here - with recipes from Germany. Ladies?",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking time conversion - HELP!!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi Everyone,\n\nFor a Christmas party, I will be making multiple dishes in the oven at the same time, but they call for different temperatures. I am making:\n\nBeef Braciole - 1.5 hours at 350 degress\nCarmelized Chicken - 1 hour at 375 degrees\nRoasted Vegetables - 1 hour at 375 degrees\n\nThe beef dish is the only one that is a brand new recipe, so I'm nervous about it and planned to do all the cooking at 350. My question is - how long should I cook the other 2 dishes at 350 instead of 375? Also, will they ALL take longer since I'm cooking so many things at once? Thanks in advance for your input!",
"loss": false,
"prefix": "gypsy2_25:"
},
{
"from": "gpt",
"value": " Hi, gypsy. Welcome to Discuss Cooking. You'll like it here.\n\nI don't think 25 degrees will make much of a difference. I'd be tempted to do them all at 400 F. But if you're going to use 350, I'd knock about 15 minutes off the times for the other items.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " the temps and times are so close I'd be tempted to do em all at once or dang close to it. You can always up the temp once the beef is out and resting. And if that is your technique, then put the others in half our after the beef.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " We make our braciole in spaghetti sauce not in the oven. That may be an option.",
"loss": true,
"prefix": "Gerrycooks:"
},
{
"from": "human",
"value": " For what it is worth, I'd start the beef at 350* and after 15 minutes add the other dishes. After about 45 min. you could raise the temp to 375*. You'll probably need to rotate and/or rearrange the pans at least once. Just in case things take longer with a full oven, plan on things being done 15 minutes before you want them to be, in case they need a little more time.",
"loss": true,
"prefix": "purrfectlydevine:"
},
{
"from": "gpt",
"value": " I would go for the lowest and leave the rest longer in...\nIt´s better for anything to reduce the temperature than increase it...",
"loss": true,
"prefix": "cara:"
},
{
"from": "human",
"value": " Remember too, the more you have in your oven, the longer it will take to cook them.\n\nI'd maybe go with roasting off the veggies first, let them sit while you do the other with the suggestions mentioned above, and then slide them back in the oven to warm up again while you're plating the other 2 dishes.",
"loss": true,
"prefix": "marmalady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Gifts in a jar",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I used to love giving these, cookie mix, mostly. I've searched the web for recipes and found some good ones. I see mostly for bean soups and baked goods. Anybody here have favourites?",
"loss": false,
"prefix": "velochic:"
},
{
"from": "gpt",
"value": " I got one once (well, me and the missus) and when we made the cookies, we weren't impressed. Just didn't seem to work as well as \"fresh\" ingredients.",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "human",
"value": " Kitchenelf has a thread started for gifts in a jar HERE.",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " I have pondered the thought of putting together the ingredients for a chicken/turkey brine. My dad LOVES coming over for dinner when I bake a chicken, so I thought that might be a thoughtful gift for him and maybe others. I agree, there are lots of sites out there, but you never know which ones to use! I always try to use the sites that have several reviews of the recipe!",
"loss": true,
"prefix": "shannon in KS:"
},
{
"from": "human",
"value": " Thanks MJ!",
"loss": true,
"prefix": "velochic:"
},
{
"from": "gpt",
"value": " There is another board (don't know if I can mention the name) where a member has posted many \"In a Jar\" recipes. PM me if you want the name of the board.",
"loss": true,
"prefix": "purrfectlydevine:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Vanilla Extract",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Whats a good substitue for vanilla extract? something that doesnt contain alchol, pork and other animal derived ingredients ... \n\nanyone know?",
"loss": false,
"prefix": "Iman:"
},
{
"from": "gpt",
"value": " HI Welcome to the family.\nI'm sure someone will be along to answer your question soon.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Could you just use a whole vanilla pod (as well you can make vanilla sugar from the empty pod once you have scraped out and used the seeds), as opposed to vanilla extract? \n\nWelcome to DC Iman",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " The obvious solution would seem to be using vanilla pods instead of vanilla extract - which is really only the pods being soaked in alcohol - ie an infusion.\n\nThe alcohol is only used as a preservative and you can make your own. When alcohol is heated, it evaporates completely, leaving only the flavour behind. \n\nTo reassure you about the preparation of vanilla pods, this is how it's done:\nImmature fruit is dark green in colour. Harvest when they are pale yellow at the distal end. Once they turn fully yellow and start splitting, quality is reduced. Curing is done by blanching in boiling water for two minutes. Place pods on a drying surface, such as a wool fabric, in the morning sun. At noon, roll them in the wool, permitting them to sweat. Place in an airtight jar overnight. Repeat the same procedure until pods become brown and have the vanilla fragrance, about 20-25 days. Discard any beans that become mouldy. Help prevent mould by rubbing the beans dry with a cotton cloth each day. A perfectly dried pod should be able to be twisted onto the fingers. Wrap dried pods in cellophane or greaseproof paper and store in an airtight container to develop fullest flavour and aroma.\n \nTo Make Vanilla Essence: Cut 2-3 vanilla pods lengthwise, then cover in vodka (or brandy or rum for a slightly different flavour). If they are too hard to cut easily, soak first in the vodka until softened. Leave for at least 2 weeks (a month is better) and strain before using. You may like to keep topping up with vodka as the vanilla is used, but eventually the flavour will deteriorate. If the bottle is shaken several times in the first week, the extraction process is accelerated. \nOR\n To Make Vanilla Extract: Percolate alcohol and water through the chopped, cured beans, in a similar way to making coffee. I daresay you could use just water, but you won't get the full strength of flavour.\n\n\nOr, if you're really against the idea of alcohol, try making Vanilla Sugar. It's easy, and you get the vanilla flavour you want.\n\n To Make Vanilla Sugar:\nCover 1-2 vanilla beans with ordinary sugar and leave in an airtight container for at least one month before using. If the beans are always completely covered, they will last for years. Use vanilla sugar in sweet dishes. \n\nYou can use Heliotrope flowers to add a vanilla flavour to dishes such as custards. However, experts vary in their opinion about whether heliotrope flowers are toxic or not! I've eaten them, and I've lived to tell the tale. The flavour is very, very mild.\n\nThe berries of Saw Palmetto have a vanilla-nutty flavour.\n\nThe leaves of Sweet Flag (Acorus calamus) can be used as a substitute for vanilla. But they should only be used in moderation.\n\nThe flowers and leaves of Sweet Woodruff taste and smell like vanilla. It's usually used to flavour teas, but you could use the 'tea' (infusion) as part of the liquid content in many recipes. \n\nSweet Vernal Grass (Anthoxanthum odorata, Hierochloe odorata) is often called Vanilla Grass. The leaves are most often used to give a vanilla flavour to vodka.\n\nYou could hunt up a product called Fiori di Sicilia, which is a combination of citrus and vanillin. Not easy to get!\n\nYou might find this site helpful. There is reference to a vanilla product which does not use alcohol.\n\nhttp://www.vanilla.com/html/facts-extracts.html",
"loss": true,
"prefix": "daisy:"
},
{
"from": "human",
"value": " I searched for vanilla substitute on the internet and came across something called Fiori de Sicilia. The website I found it on mentioned that some cooks have used it instead of vanilla. I'm sorry, however, that I can't tell you if it meets your requirements. You also might look at vanilla.com to see if it has any helpful hints for you. \n\nHope you find something!",
"loss": true,
"prefix": "ps8:"
},
{
"from": "gpt",
"value": " Looks like Daisy is faster than I! (or is it me?) \n\nHas anyone ever used the Fiori di Sicilia?",
"loss": true,
"prefix": "ps8:"
},
{
"from": "human",
"value": " I've used the Flora, and it's wonderful, but it's not vanilla.\n\nIman, try checking a good health food store; Whole Foods, I know, carries a pure vanilla extract that has no alcohol in it.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " To extract the flavor from vanilla beans you need either alcohol or fat since vanillan (the flavor extracted from vanilla beans) is alcohol soluble. Many flavors that are alcohol soluble are also, to a lesser degree, soluble in fat. That is why you can split, scrape, and then steep a vanilla bean in warm milk/cream (about 180ºF) for about 30-minutes or so to extract part of it's vanilla flavor. That also explains why vanilla beans that have been steep for 30-minutes or so in milk can then be rinsed, dried, and placed into sugar to make vanilla sugar - the extraction is not complete.\n\nI don't know where \"on earth\" you live - but in the US any vanilla \"extract\" will contain 2%-40% alcohol. If you want an approximation of the vanilla flavor without alcohol or animal derived product (such as steeping the beans in milk) look for something labeled \"Imitation Vanilla\" or \"Artificial Vanilla Flavoring\". These are NOT vanilla - but \"approximations\" of a portion of the vanillan flavor components (kind of like playing 2 notes of a 5 note chord) - derived from wood pulp or coal tar processing. These should be halal.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Michale is right about the alcohol being used to extract flavor, not to preserve the product. See here\n\nAnd alcohol doesn't evaporate completely when merely heated*, so you'd best not try making your own if you want to be careful.\n\nCooks Illustrated taste testers likes artificail vanilla as much as real, surprisingly enough, so that's what I'd go with.\n\n\n\n* here's the table that GB posted previously:\n\nThe percentage is how much alcohol is retained.\n\nalcohol added to boiling liquid & removed from heat 85% \nalcohol flamed 75% \nno heat, stored overnight 70% \nbaked, 25 minutes, alcohol not stirred into mixture 45% \nBaked/simmered dishes with alcohol stirred into mixture: \n15 minutes cooking time 40% \n30 minutes cooking time 35% \n1 hour cooking time 25% \n1.5 hours cooking time 20% \n2 hours cooking time 10% \n2.5 hours cooking time 5%",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Measuring Aerosol Cream",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How is this possible? I've got the nutrition counts for 100ml of whipped aerosol cream but how can you measure a serving of say, for example, 30ml? \n\nI was going to put a thick layer over a medium sized bowl of jelly, but have no idea how much this would be in mls. \n\nAny help is greatly appreciated. Thanks a lot.",
"loss": false,
"prefix": "Lozzz:"
},
{
"from": "gpt",
"value": " Well - normally a \"serving size\" listed on a can of \"whipped aerosol cream\" such as Reddi-Whip is going to be 30 ml (2 [US] Tablespoons). A cup [US] would be 237 ml - and 100 ml would be 0.42 [US] cup.\n\nAssuming that the bowl you are using has straight sides - you can calculate the volume of \"whipped cream\" by measuring the diameter of the bowl and the depth of the cream added:\n\nVolume = (pr^2) x height (where pi = 3.14)\n\nIf you make your measurements in inches - you can convert this to ml:\n\nVolume (in^2) / 0.061 = ml \n\nOf course - if the sides of the bowl flair out in a straight line, you'll need to calculate for the volume of a segment of a cone - and if the sides of the bowl are curved then you have to calculate the volume for a segment of a sphere.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " There can never be too much whipped cream, aerosol or otherwise!",
"loss": true,
"prefix": "BigDog:"
},
{
"from": "gpt",
"value": " All right, everybody - fess up - how many of you have taken that can, tilted your head back and squirted some straight into your mouth?",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Well, marm, I guess I'm first in line. Daughter would have to be a close second.\n\np.s. I also drink straight out of the orange juice container when nobody's looking.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " LOL, yeah, I did drinking out of the OJ container - once - in the '60's - when someone had so thoughtfully put the corn oil in the OJ container to store it - took us days to get the oil off the kitchen wall!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " You actually got it off the wall? I'm impressed. I would have faked it and said it was on oil-based paint technique we were trying.",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Costco Uncooked Tortillas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " If you've got a Costco by your house, you should try the uncooked tortillas they carry. It's in the fridge section by the meat. I picked this up and man, it's made burrito night so much better!! It's a decent price too!\n\nIf you have picked up a package, do you like them?",
"loss": false,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Uncooked?\n\nFlour or corn?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Flour they are already shaped, I dont remember the brand name. It's a blue bag.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " So they are dough?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Does the package look like this?\n\nI wish I had a Costco near me because it seems like they have a lot of great things.",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " Never seen just the tortilla dough. Cool!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " MJ, yes those are it! \n\nThey are not as good as the fresh tortillas you get at Chevvys restaurant, but they are a lot better than the precooked tortillas you find at the grocery store.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Uncooked eh? I want it! I want it!",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "human",
"value": " MJ said:\n\t\t\t\n\t\t\n\n\n\t\t\tI wish I had a Costco near me because it seems like they have a lot of great things.\n\t\t\n\n\n \nIt's a dangerous (but wonderful) thing to live close to a Costco, MJ! Let's just say that several of the employees at mine know us by name!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " I have bought them & man they r good. hubby even likes them & he is Mexican (he is very picky) I make corn ones called Masa Casera by El Mexicano",
"loss": true,
"prefix": "marie1966:"
},
{
"from": "human",
"value": " love them!!!! just getting the heating temp right",
"loss": true,
"prefix": "stavarez1:"
},
{
"from": "gpt",
"value": " How are they cooked? What part is UNcooked? meat? Shell?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " DS, the ones I get are just uncooked flour tortillas. I just put it in a pan, no oil or anything, heat on medium on both sides and they're ready to go.",
"loss": true,
"prefix": "htc:"
},
{
"from": "gpt",
"value": " Bah! Just go to the tortilleria and let the little girl make them up fresh for you! Corn AND Flour! (And get a warm pack of the corn ones for the ride home... they don't even need butter!)\n\nOh... you don't all live in Texas? I'm sorry! Carry on!",
"loss": true,
"prefix": "Robb969:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: The one spice you just don't like",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " For some reason I just don't like cumin. \n\nWhat would you recommend in it's place when I'm making a dish that calls for it? I do cook mexican food quite a bit, and usually omit it, but I'd like to replace it instead.\n\nSo what's the one you'd like to replace?",
"loss": false,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " caraway seed. I just cannot stand the taste of it. I have tried to eat it and it just does not sit well with my taste buds. Yuck!!",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " I'm with you SierraCook. I just can't stand Caraway.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " I can't think of any. I love them all in their own way. If someone had a gun to my head and told me to choose one spice I could no longer have though I guess i would pick cinnamon.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I like cumin in small doses. A lot of recipes overdue it, IMO. I usually cut the amount in half. You could add a little chili powder or chipotle powder instead.",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "gpt",
"value": " jkath - there just is no substitute for cumin. It has a very distinct aroma and flavor, from the chemical cuminaldehyde, with the addition of fresh (phellandene) and pine (pinene) notes that you're not going to find anywhere else. (source of chemistry - Harold McGee - On Food and Cooking - revised edition)\n\nSome recipes do over-do the cumin .. try using 1/4 to 1/2 as much as the recipe calls for and see if you can't find a happy balance of flavor that you like. Otherwise - just omit it .. there is nothing that you can substitute. \nAs for the suggestion of using chili powder as a replacement ... look at the ingredients on a package/jar of chili powder. Cumin is usually either the 2nd or 3rd ingredient listed.\n\nI'm not a big fan of anise ... but I do miss it in recipes that call for it. I just use a little less.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I agree with Michael - you can't substitute cumin with anything. Just leave it out if you don't like it. Chili powder is chili powder - I guess it could work - but like Michael said try adding less than the recipe calls for if you have \"issues\" with it. Personally, I can't get enough cumin. But don't make me smell it on its own - peeeeeeeeeeeewwwwww - stinky feet! LOL",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " I'm not a big fan of paprika. Doesn't do anything for me. The only thing that I can think of that would make me use a lot of it is in a paprika oil. The color is very nice contrast to dishes when you drizzle it in and around the main sauce component.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "human",
"value": " I don't care for rosemary",
"loss": true,
"prefix": "texasgirl:"
},
{
"from": "gpt",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tI agree with Michael - you can't substitute cumin with anything. Just leave it out if you don't like it. Chili powder is chili powder - I guess it could work - but like Michael said try adding less than the recipe calls for if you have \"issues\" with it. Personally, I can't get enough cumin. But don't make me smell it on its own - peeeeeeeeeeeewwwwww - stinky feet! LOL\n\t\t\n\n\n \nChili powder as readily available is actually a mixture of spices, including cumin!\n\nPam",
"loss": true,
"prefix": "Pam Leavy:"
},
{
"from": "human",
"value": " Michael, I knew I could get information from you!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " cayenne pepper. i like it in small doses but if there's too much of it i can't eat it. just too hot for me. i'm a wuss i know.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Chili powder does contain cumin, but it's not a prominent flavor ... one of the reasons I suggested it as a substitute.\n\nHere's more info from Cook's Thesaurus:\n\n\"cumin = comino = cummin = jeera Pronunciation: KUH-min or KYOO-min or KOO-min Equivalents: 1 oz. = 4 tablespoons ground = 4 1/2 tablespoons whole seed. Notes: Cumin is a key ingredient in Southwestern chili recipes, but it's also widely used in Latin America, North Africa, and India. Freshly roasted and ground cumin seeds are far superior to packaged ground cumin. Substitutes: caraway seeds (use half as much) OR black cumin seeds (smaller and sweeter) OR caraway seeds + anise seeds OR chili powder\"\n\n\nhttp://www.foodsubs.com/SpiceUniv.html",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "gpt",
"value": " i don't like fresh time. all those little thyme needles, uck.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\ti don't like fresh time. all those little thyme needles, uck.\n\t\t\n\n\n \nIt's easy to remove thyme leaves from the stems (is that what you're talking about?) ... just run your thumb and index finger along the upside down stem.",
"loss": true,
"prefix": "HanArt:"
},
{
"from": "gpt",
"value": " I don't like cilantro...to me it tastes like soap. I always replace it with Italian parsley...may not be authentic, but I like it better.\nI don't like fennel or anise, either.",
"loss": true,
"prefix": "Constance:"
},
{
"from": "human",
"value": " oh i forgot dill. don't care for dill much either",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " iknow, han. it those little things that i don't like. \nmiddie, i forgot aabout dill, too. it's just not a good flaver IMO.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " I like most spices but some of them don't like me!\n\nCinnamon, nutmeg, allspice, and cloves give me severe heartburn when I have more than a hint of them. They are all my favorite spices too!\n\nSome of my most beloved desserts and pies use these spices......I'm so sad. \n\nBut sometimes I will indulge to my heart's content, knowing I will suffer for it later!",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "gpt",
"value": " cumin, caraway, curry, allspice, nutmeg, clove and rosemary.",
"loss": true,
"prefix": "amber:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: 375 Degree Oil? What setting for chicken tenders?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello there. I'm going to try my buterrmilk marinated spicy chicken tenders again tonight and have a question regarding oil cooking temp.\n\nThey will be dipped in flour, then egg, then pank crumbs and lightly pan fried in oil, hopefully flipping them only once. The size of the tenders is small.\n\nI was told to use 375Degree oil for these tenders in this light pan fry.\n\nThing is, i dont have a thermometer for that, so can someone using their past knowledge and experiences or whatever, estimate to me what setting on their stove this would be? \n\nI was thinking around MEDIUM HIGH. is this correct? My skillet goes 2-4-6-8-HIGH, with little dashes in between. So maybe oil on SEVENISH?\n\nThis is not a a precise answer i need just a general guideline and i will not hold it against you if you offer something wrong. Just give me a ballpark on how high to heat this oil for frying up these tenders.\n\nAlso, i was thinking around 1/4 inch of oil? What do you think?",
"loss": false,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " my initial instinkt is the same as yours...7-ish.\n\na trick i learned a while back is to take a tiny drop of water and put it in the oil..it should pop a little and simmer nicely. if you get a lil oil explosion..its too hot. nothing happens, not hot enough.",
"loss": true,
"prefix": "mugsy27:"
},
{
"from": "human",
"value": " This is a very tough question to answer as each and every stove is going to be different. If it were me, I would start at med-high and cook one piece and see if it works for you. It is going to take some trial and error on your part, but once you get it right then you will know what works right for your stove.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I'm with GB ... start at 7 and try a test piece and see what happens.\n\nOnce you think it's right, remember not to crowd the pan. \n\nPut buying a thermometer that goes up to at least 400 degrees on your to-do list. You can use it for meat, oil, candy, etc. You won't regret it.\n\nGood Luck!\n\nAnd be very careful adding water to hot oil!",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Instead of water drops, drop a bit of bread crumbs into the hot oil. They will start to bubble right away if the oil is hot. No bubbling - not hot enough.\n\nRemember that the temp will drop as you add the chicken. you may want to go up 1/2 a number higher when the pan is full of cooking chicken in order to maintain temperature.\n\nTake notes on what works (and doesn't work) so you know how to repeat it next time.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I'm not a big fan of tossing any amount of water into hot oil! \n\nReading between the lines here, \"My skillet goes 2-4-6-8-HIGH, with little dashes in between.\" I'm guessing you're using an electric skillet. A lot of times the manual that came with it will give you an idea of the temps for various settings. \n\nI agree with jennyema - a thermometer isn't very expensive (usually under $5). And, I agree with Andy M. - the temperature will drop when you add the food. For your application you need to make sure you leave a minimum of 1/2 inch between both the sides of the pan and each piece of chicken, and between each piece of chicken in the pan, so that you do not overcrowd the pan. \n\nHere is a way to guess at the temp using a one inch bread cube. It will brown in approximately 60 seconds at 365-370º F, 40 seconds at 375-380º F, and 20 second at 385-390º F",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " thanks so much guys.",
"loss": true,
"prefix": "Mylegsbig:"
},
{
"from": "gpt",
"value": " Yo, should i fry them for a couple minutes on each side or what? Not sure how long i should cook these things.",
"loss": true,
"prefix": "Mylegsbig:"
},
{
"from": "human",
"value": " Michael in FtW said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'm not a big fan of tossing any amount of water into hot oil!\n\t\t\n\n\n \nMy trick is to take a wooden chopstick or a wooden handle spoon and when you think that the oil is hot enough, put the tip of a wooden chopstick or tip of wooden handle spoon into the oil vertically and watch the surface of the oil where the oil meets the chopstick. If you see little bubbles coming from the wooden spoon, then the oil is hot enough to start cooking.\n\nIt works for me everytime.",
"loss": true,
"prefix": "Aurora:"
},
{
"from": "gpt",
"value": " Fry them on the first side until they are a nice golden brown. Then turn them over and repeat on the second side. \n\nIf you have the oil at the right temperature, the color of the outside will tell you when the inside is done. Go by the color. It should take no more than a couple of minutes per side.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Strong onion taste",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought a large red onion. It has a taste so strong that I don't want to use it. Does anyone know how to tame this so I haven't wasted my money. I have put it in the refrig. but that hasn't help. \nThanks.",
"loss": false,
"prefix": "vickie830:"
},
{
"from": "gpt",
"value": " I assume you are going to chiop or slice it before you use it.\n\nSo, after you cut it up, soak it in ice water for 15 minutes and see if that helps.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Hi Vickie,\nI do what Jennyema, says, but if the onion is that strong, I just use less of it say a half instead of whole in a cooked recipe, in something like potato salad I'd use maybe a 1/4 of the onion and dicce it really small adding a little at a time and tasting, that should give you an idea how it will taste and how strong.\nkadesma",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "gpt",
"value": " strong onion\n\nThanks I'll try that. and see how it goes. Thanks to both you you.",
"loss": true,
"prefix": "vickie830:"
},
{
"from": "human",
"value": " I've heard about the onion soaking, but I've never tried it. The variation I've heard is that if you want an onion as mild as possible, cut the onion into rings and soak them in cool water for 1 hour or in 2 cups of warm water with 1 teaspoon of sugar for 1 hour.",
"loss": true,
"prefix": "AndreainDC:"
},
{
"from": "gpt",
"value": " I have a few recipes which call for soaking the onion in milk before hand (leave in the milk for 1/2 hour), this may help to leech out some of the strong flavour",
"loss": true,
"prefix": "Piccolina:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Whipping heavy cream",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Good day,\n\nI am making some glorified rice like my mom made in the \"good old days\" for christmas dinner. I do not have a whisk, let alone an electric mixer and need to whip some heavy cream. I already tried a fork for half an hour and had to go buy another carton of cream. I do have a normal blender and a little puree/dicer, any help would be mucho appreciated. Happy holidays and cheers.\n-Jeffe the island mon",
"loss": false,
"prefix": "lostinthevi:"
},
{
"from": "gpt",
"value": " Well - the good news is you only need to make one more trip to the store - for either a whisk, a cheap hand mixer, an aerosol can of whipped cream (like Cool Whip), or a tub of stabilized whipped cream (like Redi-Whip). \n\nWhipping cream is a process of incorporating air without overheating or over beating the cream - in which case you either get butter or a broken emulsion of soilds and liquid. \n\nYou might try using your blender with small amounts of cream (no more than 1 cup at a time) and short bursts (5-10 seconds at a time) and see what you get. I would guess that if it works it will be thick and dense - not nearly as light and fluffy as if whipped with a whisk or mixer.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " Try adding a little caster sugar and a couple of drops of vanilla essence to the cream.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " a blender will do it",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "human",
"value": " You may as well just buy a whisk. It will come in handy with other things too.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " I always put the bowl and my beaters in the freezer for a 1/2hr before I beat whipping cream and this seems to help. Hope your arm doesn't get to tired",
"loss": true,
"prefix": "lucyr2xoxo:"
},
{
"from": "human",
"value": " lucyr2xoxo said:\n\t\t\t\n\t\t\n\n\n\t\t\tI always put the bowl and my beaters in the freezer for a 1/2hr before I beat whipping cream and this seems to help.\n\t\t\n\n\n I try to do the same thing too, a tip that I got from my mom. In a pinch I'll soak the bowl and beaters in very cold water for a couple of minutes, dry off the water and proceed to whip the cream.",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "gpt",
"value": " Remember when people used to do it with a heavy spoon or an egg beater.\n\nOne, of course, has to move the spoon up, above the cream, to mix air into the stuff.\n\nBut, a whisk is readily available at any supermarket and works fine.\n\nIf I don't have much to whip would rather use the whisk than clean the stupid mixer blades.\n\nBut that is just me.\n\nWhy anyone would try to use a blender, unless making tons of the whipped cream, I cannot understand.",
"loss": true,
"prefix": "auntdot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question about boiling",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So I am new to this site and I have a question(or two) about boiling(i need the information for a school project)\n\n\nIs resting required when boiling meat? \nand\n\nWhy would we boil beef ribs but not chicken ribs?\n \n \n---------------------------------------------------------------------------------------------------------------\n \nIf someone can answer this Id be so greatful\n\nthanks.",
"loss": false,
"prefix": "Eva-Jade:"
},
{
"from": "gpt",
"value": " Resting means to let the meat retain it's juices after cooking, otherwise if you cut into a piece of freshly boiled/or roasted beef or even chicken, the juices would seep out, thus leaving the beef/chicken dry. So yes, resting is important. In answer to your second question, I've heard of beef ribs, but not chicken ribs. Chickens have breast, thigh, wings, legs, but I've never heard of anyone boiling ribs per se. I could be wrong.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " Eva-Jade said:\n\t\t\t\n\t\t\n\n\nIs resting required when boiling meat?\n\n \nand\n \nWhy would we boil beef ribs but not chicken ribs?\n\n\n\n \n(1) Resting the meat for 5-10 minutes is always good - it allows the muscle proteins to relax and the residual juices that have not been squeezed out during the cooking process to \"redistribute\" themselves. As the proteins relax the juices can move back into the spaces between the muscle fibers. \n\nYou might check to see if your library has a copy of Harold McGee's book, \"On Food and Cooking - The Science and Lore of the Kitchen\" - and check on what happens when meat is cooked.\n\n(2) You can boil chicken ribs - but if you know anything about the skeletal anatomy of a chicken you'll know why you don't boil them for a meal like you would beef ribs. Fowl lack the skeletal size and intercostal muscle mass (meat) of mammals to make a meal of them.\n\nJust curious - what grade are you in and what class are you taking?",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fried Turkey - Gravy?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK so here I am all excited that I will be trying my first fried turkey this year, but my mom brought up a good point...What about gravy?\n\nGravy is more important to me than the actual bird. I like for the stuff. What do all you turkey fryers do about gravy? Please give me some good suggestions or I don't know what I will do. Without my yearly turkey day gravy infusion I might just wither away to nothing",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Roast the turkey internal parts, supplemented with more turkey and/or chicken parts purchased separately. This gives you roasted parts for stock and fond for the gravy. Deglaze the roasting pan with some red wine.\n\nMake the stock and supplement with canned if necessary.\n\nMake a peanut butter colored roux, 2 Tb each of flour and fat for each cup of stock) and whisk in the stock, deglazing liquid and seasonings such as garlic, onion and sage.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " You are a lifesaver. Thanks Andy!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " You're welcome, GB.\n\nIt's good practice. My daughter is cooking Thanksgiving dinner for the first time and she'll be wanting some help with the whole spread, including gravy.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I agree with Andy...just what I'd do.",
"loss": true,
"prefix": "Robo410:"
},
{
"from": "gpt",
"value": " I'm old fashioned, Andy...I'd do it a little differnetly.\n\nFirst of all, if you can find some chicken fat, that would be wonderful. If not, bacon grease will do.\nIn a good-sized sauce-pan, boil your giblets, turkey neck, and chicken fat until the liquid is gone and it's almost burned. Add chicken stock, bring back to a boil, and add chopped giblets. Let cool in fridge, skim off the fat, (or use bacon grease) and make a roux with the fat and and an equal amount of flour in a sauce-pan. Add liquid/gel from the boiled giblets, seasonings, and more liquid of choice as needed (1 can of cream of chicken soup or good brand of turkey gravy works great).\nLet cook until thickened.\n\nIf you use the soup or gravy, go easy on the salt. \n\nNever fear...Grandma's here!",
"loss": true,
"prefix": "Constance:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Omelet Mix",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Not sure if this is the best place for this thread, but i am looking for the omelet mix, preferebly industrial/commercial size. Where do i go to find something like this?",
"loss": false,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " A club store (like Costco or SAM's) might have it. Are there any foodservice stores that supply food to restaurants in your area? They might have what you are looking for.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " What is an omelet mix?",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Moved to general cooking questions.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " I Googled and have no idea what an omelet mix is.\n\nWould love to learn CharlieD.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "gpt",
"value": " I'm with amber. What is omelette mix?\n\nWe just started back with Sunday brunch a couple weeks ago, so I'm \"Omelette man\" during brunch. I put out about 14 different toppings/fillings. For the eggs themselves, I use quart containers of liquified eggs. I've found that they don't get as \"puffy\" as hand-scrambled eggs, and fold/roll easier.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Using bread machine for mixing",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've read (I think on this site) about using the bread machine for mixing meat loaf, etc. I'm making a fruitcake today and wondered if that would be too much work for a bread machine. I don't mind the other work, but mixing the fruits and nuts in really gets my arthritic hands.",
"loss": false,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " I don't know about you're recipe - but if it is anything like what my grandmother used to make ... it's way too dense for a bread machine.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " I let dh do the mixing. The cakes turned out great.",
"loss": true,
"prefix": "licia:"
},
{
"from": "gpt",
"value": " Licia,\nI wouldn't. The reason being is that you don't want to activate the gluten in the flour. All the experienced people I've watched make fruit cakes, puddings etc keep mixing to a minimum. A bread machine (imho) would belt the heck out of it.\n\nIt's a good job for DH.",
"loss": true,
"prefix": "Brooksy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: National Spices",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nI am looking for a list of countries and spices/herbs that the country is known for. \n\nI am planning a trip to Europe in the Spring of 2006 and I thought it would be interesting to try and find some spices to bring home from the countries that do them best.\n\nIf anyone knows of such a list or has any suggestions of items I might look for that would be most appreciated.\n\nThanks.",
"loss": false,
"prefix": "FXAdam:"
},
{
"from": "gpt",
"value": " I don't know of a list like you are looking for, but I do know that both Spices Etc. and Penzeys often have great descriptions of where their spices orginate. \n\nAnd here's another interesting link I found Via Google: Spice Pages\n\n\nZ",
"loss": true,
"prefix": "Zereh:"
},
{
"from": "human",
"value": " Well, the thing is: most of the spices used in European cooking are imported from more exotic climes!\n\nFor instance, in the UK we use lots of spices in puddings/desserts, such as ginger, allspice, nutmeg etc. Many of which grow in our former colonies around the world - and it was precisely because of those colonies that the spices became a fixture in our diet.\n\nThe immigration of many from the Indian sub-continent and Africa means that other spices were to become more commonplace.\n\nLots of herbs grow in the UK (cooler climate required for many of them).\n\nI would think that you could find every spice you want in the USA.... \n\nNOW, if you mean - recipes from the different countries of Europe which contain spices.... I am sure you will be inundated with ideas",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " A number of years ago we took a trip to my husband's paternal grandparents' homeland (Slovenia). What stood out the most was the use of capers and the pickeled green peppercorns. It's funny, because hubby has always loved capers, even though he was never exposed to them as a child (heck, go back 20 years and you'd never have found them on a grocery shelf in most places in the U.S.). They also used a lot more fresh herbs than you see in this country (I've always loved having a very active herb garden). The spices in the country varied a lot ... it is a small country, and Germanic food when you get near Austria, Italian food when you approach Italy, etc. But the capers and green peppercorns really stand out.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " Hi, FX. Here is one source I use:\n\nhttp://www.uni-graz.at/~katzer/engl/generic_frame.html?spice_geo.html",
"loss": true,
"prefix": "TexasBlueHeron:"
},
{
"from": "gpt",
"value": " Capers are widely used in Maltese, Italian, Turkish, Lebanese and Greek cooking. \n\nClaire - I am amazed to read that 20 years ago, capers would not have been widely available in the USA. I suppose because we have always been taught that the USA is a melting pot nation, it makes us expect that all the components/ingredients of both European and ME cooking would be available everywhere over there!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Perfect\n\n\n\n\t\t\t\n\t\t\t\tTexasBlueHeron said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi, FX. Here is one source I use:\n\nhttp://www.uni-graz.at/~katzer/engl/generic_frame.html?spice_geo.html\n\n\n\n \n\nThanks, this is just the kind of thing I was looking for. Didn't think to use geographic in my searches.",
"loss": true,
"prefix": "FXAdam:"
},
{
"from": "gpt",
"value": " Ishbel:\n\nTwenty or more years ago, local ethnic markets carried ingredients essential to their clients' traditional home cooking. More recently, these items, capers included, are more readily available.\n\nIt's been interesting to watch as supermarkets add some of these \"exotic\" products to their inventory.\n\nI recently stopped at the local Asian market to buy some lemon grass but they had none. The local supermarket had a small amount in their produce section!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " If you want to get a good laundry list of spices local to a country refer to this site:\n\nethnicgrocer.com\n\nIt's a really good site to get an understanding of the pantry ingredients that would be local to a country.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " Katzer's spice dictionary is amazing. \n\nJust to look helpful ;-) here is as very small list:\n\nSpain: saffron, pimiento (sweet paprika), capers \nHungary: paprika - the key ingredient in goulash\nFrance: Herbes de Provence (herb mix)",
"loss": true,
"prefix": "CrémeBrulée:"
},
{
"from": "human",
"value": " It's funny, AndyM.... but we've been able to get 'exotic' ingredients from our major supermarkets from probably the 60s - when the travel bug seems to have hit Europeans...\n\nI remember from the early 60s, having been living in London - I came home and decided to make a Spanish dish for my parents. I went to our local greengrocer and asked for green peppers (capsicums, bell peppers) - 'Aw naw, hen.... thon's fancy foods, you need tae go tae a wee shoap whur the immigrants bide'... Peppers... exotic! How things have changed!",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "gpt",
"value": " Fascinating! Bell peppers have been a supermarket staple in this country as far back as I can remember (and I can remember far back!).",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Spring Greens in England",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know what the american equivalent of the leafy green vegetable in england that they call \"spring greens\" is?",
"loss": false,
"prefix": "jst:"
},
{
"from": "gpt",
"value": " I think that would be what we call \"Spring Mix\", or \"Mesclun\". Basically, it's a mix of various baby lettuces.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " I would guess it's either lettuce, or cabbage. My husbands family grew cabbage that was much like our leaf spinach.",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Spring greens are a type of cabbage. Very dark green leaves and fleshy stems, which can be fibrous. The secret is to eat only the inner leaves and to plunge into boiling water and cook for however long it takes to allow a knife to penetrate the leaves - I find 10-12 minutes is ample.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " I forgot to mention - whenever you eat deep fried seaweed in Chinese restaurants in the UK - it's just spring greens, deep fried!",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO: recipes with saffron",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have some saffron that's about to expire. I would like to use it up as soon as I can, but want to try something new (there are limits to how much saffron rice one can eat). If you have any good recipes with saffron, please post them. I would especially like to try baking with saffron, as I have always just used it to prepare stuff like stews, rice, and paella.",
"loss": false,
"prefix": "CrémeBrulée:"
},
{
"from": "gpt",
"value": " Cornish saffron cake\n\nA recipe from Cornwall. This cake is a matter of great pride to Cornish women - there is always rivalry at local events to bake the best Cornish pasty and the best saffron cake!\n\n\n1 lb plain flour\n6 oz butter, margarine or lard\n6oz sugar\n6oz currants and sultanas mixed\n1½oz of mixed, diced, candied peel (lemon or orange)\nGood pinch of salt\n1oz yeast or 1 sachet of dried yeast\nGood pinch saffron\nwarm milk and water to mix\n\nMethod\nOvernight put saffron to infuse by snipping the strands and cover with ½ cup of boiling water and a small pinch of salt. Cover with a saucer. Put yeast into cup with a teaspoon of sugar and add ½cup of warm milk and water - not too hot but more than tepid so as not to kill the yeast. Rub fat into the flour then add sugar and mix together. When the yeast has risen in the cup, make a pit in the centre of the flour and sugar mix and pour in the yeast, covering with a sprinkle of flour (this keeps the temperature constant). When this cracks and the yeast sponges through, warm the previously steeped saffron mixture a little and add together with fruit and peel and start combining all the ingredients together adding extra liquid as you go until the whole thing makes a soft dough without being too sticky. Cover this with a clean tea-towel and leave in a warm (not too hot) place to rise. This takes between 30-45 minutes. Put into greased loaf tins, cover and leave to rise again until the mixture is level with the top of the tin. Bake in a moderate oven180C for ¾-1 hour. Leave to cool on a wire rack.",
"loss": true,
"prefix": "Ishbel:"
},
{
"from": "human",
"value": " Ishbel, that sounds tempting. Does it freeze well?",
"loss": true,
"prefix": "CrémeBrulée:"
},
{
"from": "gpt",
"value": " Saffron risotto!!! Or make a big pan of Spanish paella. But as you mentioed that you are quite tired of rice it is also lovely in a cream sauce for pasta, in soups, or even with fish (red snapper is nice with it).",
"loss": true,
"prefix": "Piccolina:"
},
{
"from": "human",
"value": " Here's a few more.\n\nBouillabaisse with Saffron and Leeks\nYields: 4 servings\n\n¼ c (60 ml) olive oil \n2 c (475 ml) mirepoix: 3 medium carrots, diced, 1 white onion, diced, 2 stalks celery, diced \n1 leek \n3 T garlic, chopped \n2” fresh ginger root, peeled and grated \nSea salt and coarsely ground black pepper, to taste \n4 c (950 ml) chicken broth \n1 c (225 ml) clam broth \n1 c (225 ml) white wine \nSaffron, a tiny pinch (available from Penzey's Spices) \n2 T (30 ml) fresh chopped herbs, optional tarragon, chives, or thyme \n2 – 3# mixed shellfish clams, mussels, prawns, crab legs and claws \n1 – 2# mixed seafood scallops, salmon, squid, cod, halibut, etc., cut into 2 – 3 pieces \n\nIn a ten-quart pot, warm the olive oil and add the mirepoix (diced carrots, onion and celery). Sauté over medium-low heat until the vegetables are soft and aromatic, about 5 minutes. Meanwhile, pull the leeks outer leaves apart slightly, and cut a ¼” groove down its length. Rinse the leek thoroughly, as sand tends to collect inside them. \nDrain and slice leeks, discarding the green ends. Add the leek, garlic, and ginger to the olive oil and stir until delicately translucent. Taste the sautéed mixture and add salt and pepper to taste. Add the chicken and clam broth, wine, two or three threads of saffron, and the herbs. Warm over medium heat until broth is hot but not simmering. Peel shrimp and carefully clean clams or mussels, discarding any that are not closed tightly. \nScrub away sand and beards. Add clams or mussels first and bring the bouillabaisse to a boil, watching carefully, for about 5 minutes, until they pop open. Discard any bivalves that do not open. Turn the heat down to low, add the mixed seafood and cook for another 5 minutes. Turn off the heat.\n\nMussels with Leeks, Saffron, and Cream\nYields: 4 servings\n\nServe this flavorful saffron-scented dish as either an appetizer or a main course. \n\n2 T (¼ stick) butter\n2 large leeks (white and pale green parts only), thinly sliced \n4 dozen mussels, scrubbed, beards removed\n1 c dry white wine\n8 fresh parsley sprigs\n10 saffron threads, crushed\n½ c whipping cream\n2 T minced fresh parsley \n\nMelt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes. Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. Divide mussels among 4 bowls; pour sauce over.\n\nPasta with Crab and Peas in Saffron Broth \nYields: 4 servings \n\n1 # wide pasta \n2 T chopped shallot \n2 c chicken stock \n1# fresh peas \n½ # crabmeat \n2 T butter \nGenerous pinch saffron \n½ t red pepper flakes \nFine dice red pepper or fine julienne carrot for garnish \n\n\tCook pasta per directions. In large shallow pan, simmer stock with shallot, saffron and red pepper flakes for several minutes until the saffron colors the liquid. Add peas and simmer for 1 minute. Add pasta and heat through; toss in crabmeat and butter; season with salt and pepper; garnish as desired.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " CrémeBrulée said:\n\t\t\t\n\t\t\n\n\n\t\t\tIshbel, that sounds tempting. Does it freeze well?\n\t\t\n\n\n \nI honestly have no idea - I have never eaten it except in Cornwall, and it doesn't last long enough with my gannets to freeze anything!",
"loss": true,
"prefix": "Ishbel:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Life of canned pumpkin",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How long does canned pumpkin (Libby's or store brand) last once it's been opened and stored in the refrigerator?",
"loss": false,
"prefix": "lbb87:"
},
{
"from": "gpt",
"value": " The general guidelines are:\n\nA: Never store leftovers in the can - transfer them to a glass or food grade plastic container with a lid.\n\nB: If you did A above - 3-5 days in the refrigerator.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Shelf life of Cake flour",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I got about 4 or 5 boxes of Swans Down cake flour about a year ago. It was on closeout sale becaue it was reaching it's expire date. I put it in the freezer and it's stayed there ever since until we moved. Now half of it's in the freezer and half isn't. Is any of it any good?",
"loss": false,
"prefix": "vilasman:"
},
{
"from": "gpt",
"value": " I'd expect all of it to be good.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Does flour ever go \"bad\"? Just wondering...mine never lasts long enough to know.",
"loss": true,
"prefix": "KAYLINDA:"
},
{
"from": "gpt",
"value": " I believe it has a very long shelf-life. Whether it lasts 'forever' is another story. As far as I know, only honey lasts 'forever'.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " The bags of flour I buy (usually King Arthur) do have \"best when used by\" dates on them. I know that whole wheat flour shelf lives are shorter than white. I've never had any around long enough to see what happens if you use it well past the recommended date. I also don't freeze my flour so I'm not sure if that preserves it longer or not.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " PABaker:\n\nGood point, my answer was for cake flour per the original question. Whole grain flours will not last as long because they can go rancid.\n\nFreezing flour for more than 72 hours serves to ensure you won't have any little critters popping up in the bag. It will also extend the life of whole grain flours.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I just checked my box of SoftaSilk cake flour and it does have a \"use by\" date on it of Jan. '06. I probably bought it about a year ago (haven't baked as many cakes as I'd like lately!) so it seems to have a relatively lengthy shelf life.",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " It is a great idea to store your flour in the freezer. My thought is that if if is kept on the shelf that those nasty little bugs could get it.. YUK. I buy huge bags of flour but I go threw it so fast that I do not freeze it. mom2girls",
"loss": true,
"prefix": "mom2girls:"
},
{
"from": "human",
"value": " http://www.siemermilling.com/Services/SiemerTalk/siemertalk.html\n\nwill this link help???",
"loss": true,
"prefix": "kleenex:"
},
{
"from": "gpt",
"value": " It won't go 'bad', but as it gets older, it gets drier; this is true of any white flour.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I just watched Alton Brown's Good Eats episode about making bread last night. He mentioned that certain flours (Whole Wheat I think was one of them) contain a lot of the germ which contains fat. Since it contains fat, it can go rancid. I don't personally know anything about flours. I am just spouting what I heard Alton say LOL.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " I learned the freeze flour trick from my mom, who was a school cafeteria manager.",
"loss": true,
"prefix": "vilasman:"
}
] |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.