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{
"from": "system",
"value": "This is a cooking forum thread titled: New Member needs HELP",
"loss": false,
"prefix": null
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"from": "human",
"value": " Greetings All! I am looking for simple, microwave recipes for Cookies!\nOur oven doesn't work and we can't afford to fix it or get another one, and I figured that surely there are some microwave recipes for cakes and cookies that I can handle. I'm far from being an expert. [/img]",
"loss": false,
"prefix": "DaveysAngel2004:"
},
{
"from": "gpt",
"value": " Bienvenu, DaveysAngel -\n\nI think I have a Southern Living microwave cookbook around here somewhere. Let me dig and get back to you. Hope you are not in a hurry.",
"loss": true,
"prefix": "mudbug:"
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{
"from": "human",
"value": " S'mores\nIngredients \n\n8 graham cracker cookies \n2 milk chocolate bars (halved) \n4 marshmallows \n\nMethod \n\nSet power on high. For each cookie, arrange 1 graham cracker in center of paper napkin or paper towel; top with chocolate and marshmallow. Cover with graham cracker and wrap in napkin. Arrange on glass oven tray and heat 3/4 to 1 minute. Let stand 2 minutes before unwrapping. \n\n Yield: 4 cookies",
"loss": true,
"prefix": "Raine:"
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{
"from": "gpt",
"value": " No-Bake Cookies \nYield: 36 Servings\n\nIngredients \n\n 1/2 c butter or margarine\n 1/4 c unsweetened cocoa\n 2 c sugar\n 1/2 c milk\n 1/2 c peanut butter\n 3 c oatmeal\n 1 ts pure vanilla extract\n 1 pn salt\n\nInstructions\n\nIn a saucepan, combine butter or margarine, cocoa, sugar and milk.\nBring to a boil and boil 1 minute. Remove from heat and stir in\npeanut butter, oatmeal, vanilla and salt. Drop from a teaspoon onto\nwaxed paper and allow to cool.\n\nMakes about 3 dozen.",
"loss": true,
"prefix": "Raine:"
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{
"from": "human",
"value": " Rich and Famous Brownies\n\n1 cup evaporated milk\n2 cups miniature marshmallows\n1 cup semisweet chocolate chips\n1/3 cup sugar\n1/8 tsp. salt\n1 tsp. vanilla extract\n1 tbsp. Butter\n3 cups Thin Mint cookies crushed info crumbs\n1/2 cup nuts (chopped)\n\nMix together milk, marshmallows, chocolate chips, sugar and salt in microwaveable bowl. Bring to a boil in microwave. Stir well and cook in microwave an additional 2 minutes at medium heat. Remove from microwave. Add butter, vanilla, and chopped nuts. Break Thin Mint cookies into crumbs and add to mixture. Pack into a 9 in square pan. Refrigerate to harden. Cut into 2 inch squares.",
"loss": true,
"prefix": "Raine:"
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{
"from": "gpt",
"value": " Thank You very much!!\n\nThese are wonderful!!! My little family will love them!!!!",
"loss": true,
"prefix": "DaveysAngel2004:"
},
{
"from": "human",
"value": " I'm glad Rainee came to the rescue (as usual!) because I cannot find that dang book anywhere.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Check out here too! http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_grid&u1=bytype&u2=3*363\n\nIt's great to have you here DaveysAngel!",
"loss": true,
"prefix": "crewsk:"
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{
"from": "human",
"value": " I personally do not have a nuker, however, my friends to and they say that on most packaged cookie and cake mixes they have microwave instructions.",
"loss": true,
"prefix": "norgeskog:"
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{
"from": "gpt",
"value": " Chocolate Peanut Clusters\n\n350 gram pkg semisweet chocolate chips\n1 can Eagle Brand milk\n2 cups Rice Krispies\n1 cup peanuts\n\nMelt chips in Eagle Brand milk.\n\nStir in Rice Kispies and peanuts.\n\nDrop, a spoonful at a time onto waxed paper.\n\nChill two hours.\n______________________________________________________\n\nChocolate Macaroon Cookies\n\n2 cups white sugar\n1/2 cup milk\n1/2 cup butter\n3 cups rolled oats\n4-5 tablespoons cocoa\n1 cup shredded or flaked coconut\n1 tsp vanilla\npinch of salt\n\nCommbine sugar, milk and butter and bring to a boil.\n\nStir in remaining ingredients and mix well.\n\nDrop by teaspoon onto waxed paper.\n\nCool and keep in the fridge.\n\n_________________________________________________________\n\nPineapple Upside Down Cake\n\n1/4 cup margerine\n1/3 cup brown sugar\n1 can pineapple slices\n1 pkg cake mix\n1 egg\nJuice from pineapple slices plus enough milk to come to 1/2 cup total liquid\n1 tsp vanilla\n\nIn an 8\" round dish, place margerine, and nuke on high 30-60 seonds.\n\nSprinkle sugar over margerine.\n\nArrange pineapple slices (drained!) in the dish.\n\nIn a small mixing bowl, mix cake mix, egg, milk/pineapple juice and vanilla, beat for 3 mins at low mixer speed, scraping the bowl for the first minute....\n\nCarefully pour the batter over the fruit slices in the dish, nuke it on high for 10-13 minutes.\n\nInvert this onto a plate, and after a few minutes, remove the dish...\n\nServe warm...\n\n(Me being me, I like it with whipped cream!)\n\n_________________________________________________________\n\nChocolate Fudge\n\n2 tablespoons butter\n160 ml evaporated milk\n1 2/3 cups sugar\n1/2 tsp salt\n2 cups minimarshmallows\n1.5 cups chocolate chips\n1 tsp vanilla\n1/2 cup chopped nuts (optional)\n\nCombine butter, milk, sugar and salt, and bring to a boil.\n\nStir and continue cooking 3-4 minutes, removing and stirring every 30 seconds (if doing it in a microwave; constantly if doing it \"stovetop\")\n\nAdd chocolate chips, marshmallows and nuts, stir until fully melted. Pour into a pan and chill.\n\n_____________________________________________________________\n\nGrandpa's Chocolate Fudge\n\n4 cups icing sugar\n8 oz cream cheese\n1/2 cup chopped walnuts\n4 x 1 oz squares unsweetened chocolate, melted\n1 tsp vanilla\nPinch of salt\n\nSoften cream cheese at room temp, add sugar and mix.\n\nStir in melted chocolate, salt, vanilla and nuts, mix well unil smooth.\n\nPress into 8\" square pan, chill several hours. \n\nMakes about 1.5 pounds...\n\n_________________________________________________________\n\nPeanut Chew\n\n1 cuo creamed honey\n2 cups semisweet chocolate chips\n1 cup smooth peanut butter\n2 cups salted peanuts, chopped\n\nCombine honey and chocolate chips in a saucepan, placing over low heat until the chips start to melt, stirring often. b Increase heat to medium high, and cook, stirring constantly until the mix begins to boil. Remove pan to a hot pad. Add peanut butter, stir intil the mixture becomes smooth. Add peanuts, stir until well mixed. \n\nPour into a greased pan, using a spatula to cleanout the saucepan, and to spread evenly to sides and corners of pan; let pan sit on counter for several hours. Put in the fridge for 15 mins before cutting...makes 24 \"bars\"\n\n__________________________________________________________\n\nNo Bake Brownies\n\n1 cup evaporated milk\n2 cups mini-mallows\n6 oz pkg semi-sweey \"chipits\"\n1.2 cup sugar\n1/4 tsp salt\n1 tablespoon butter\n1 tablespoon vanilla\n3 1/3 cups fine grahama cracker crumbs\n1 cup chopped nuts\n\nBring first 5 ingredients stirring over medium heat to a full boil; boil, while stirring, for 5 minutes.\n\nRemove from heat.\n\nStir in butter, vanilla, crumbs and nuts until well blended.\n\nSpread in buttered/greased 9\" pan, press down with hands.\n\nChill one hour, than cut into squares.\n\n_____________________________________________________________\n\nKaylee's Rice Krispy Square\n\n1 lg bag marshmallows\n9 cups Rice Krispies\n2 tablespoons butter/margerine\n1 tsp vanilla\n\nMelt butter in a large bowl for 35 seconds.\n\nMix in marshmallows until well coated with butter.\n\nNuke on high for 2 minutes.\n\nAdd vanilla, then Rice Krispies and mix well.\n\nPress down firmly into 9x13\" cakepan, and chill overnight.\n\nIn the morning, take out of fridge and let stand one hour.\n\n_____________________________________________________________\n\nNo Name Slice\n\nBottom Layer:\n20 arrowroot cookies, crushed to small pieces1/2 lb bag mini-mallows\n1/2 cup chopped pecans\n\nMiddle Layer:\n1/2 cup white sugar\n1/2 cup butter\n1 egg, beaten\n1 tsp vanilla\n\nIcing:\n1/2 cup butter\n2 tablespoons boiling water\n3/4 cup icing sugar\n2 tablespoons cream\n\nBottom Layer: Mix crumbs marshahmallows and pecans and put in the bottom of a 9\"x9\" pan\n\nMiddle layer: Bring white sugar, butter and egg to a boil, stirring constantly until mixture is clear. Add vanilla. Pour over Bottom Layer.\n\nIcing: Combine butter and boiling water, beat for 1 minute. Add icing sugar, beat another 2 minutes. Add cream, beat another minute. Pour over Middle Layer.\n\n___________________________________________________________\n\nApple Crisp\n\n6 cups peeled sliced apples\n3/4 cup brown sugar, packed\n1/2 cup flour\n1/3 cup brown sugar, packed\n1/3 cup quick cooking oats\n1/4 cup butter\n1/2 tsp cinnamon\n\nPlace apples and 3/4 cup brown sugar in 9\" square pan. Blend remaining ingredients until crumbly, sprinkle over apples.\n\nMicrowave at High 9-12 minutes, rotating dish a half turn after 5 minutes.\n\nLet stand before serving.\n\n_________________________________________________________\n\nHave several more pages of reipes, but getting too tired to type them...\n\nHope these will \"serve\" for the nonce, and don't be afraid to come back and ask for more!\n\nOther writers will \"pitch in\" I'm sure, its just that \"Friday Night\" thing...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dinner Dilemma!",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I have a hankering for beef strips with onions and peppers and would like to have some sort of bourbon sauce. The only problem, of course, is that I don't have any bourbon or anything that would even come close. Any idears on how I can fake it? I'd even love other sauce ideas for this dish. Thanks in advance!!!",
"loss": false,
"prefix": "DampCharcoal:"
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"from": "gpt",
"value": " Damp, I know this isn't exactly what you're looking for, and it doesn't include peppers, but I've had this recipe sitting around and have always meant to try it. It sounds really good!\n\n4 tablespoons unsalted butter \n1 pound onions, sliced \n2 pounds lean beef, shoulder or round, cut into 1/4-inch thick slices \n2 teaspoons brown sugar \n3 tablespoons flour \n1 tablespoon Dijon mustard \n2 cups dark beer \n1 cup beef stock \nSalt and pepper \n1 bay leaf \n2 teaspoons mixed dried herbs, crumbled (thyme, rosemary, sage)\n\nTo a casserole pan add butter. When butter is hot stir in onions and saute until caramelized. Pour browned onions into a sieve over a bowl and let drain. Pour the fat from the onions back into the casserole and when the fat is hot add beef, and remove as slices become brown. Drain in the sieve with the onions. \nIn the same casserole, stir in the brown sugar and add the flour. When a roux has formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and season with salt and pepper. Pour liquid into a bowl. \n\nLayer the casserole with the meat and onions, making 3 layers of meat, sandwiching 2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of onions. Pour beef sauce back into the casserole. Add more beer to cover the meat if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3 hours. Skim off fat, season with salt and pepper and serve.",
"loss": true,
"prefix": "PA Baker:"
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"from": "human",
"value": " Awesome, thanks PA! That's a winner!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " You're welcome! Let me know what you think of it so I know if I should move it up on my list of recipies to try.",
"loss": true,
"prefix": "PA Baker:"
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{
"from": "human",
"value": " While I was reading your post DC I was thinking - brown sugar, Dijon mustard, beef broth and PA definitely has a good recipe!!!! Thanks PA - it sounds great!",
"loss": true,
"prefix": "kitchenelf:"
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"from": "gpt",
"value": " PA that sounds great. What time should I be there???",
"loss": true,
"prefix": "norgeskog:"
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{
"from": "human",
"value": " PA, I wasn't able to use the recipe you provided but I did end up making a glaze using pretty much what Elf mentioned. Excellent!!! I tossed in about a tablespoon of dark molassess (sp?) and a dash of soy sauce just for giggles and it seemed to turn out pretty good, if I do say so my self! *ahem* wink, wink! 8) Thanks for the ideas, ladies! Norge, stop by anytime! If the house isn't on fire it means my cooking endeavour isn't a failure! :roll:",
"loss": true,
"prefix": "DampCharcoal:"
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"from": "gpt",
"value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tPA, I wasn't able to use the recipe you provided but I did end up making a glaze using pretty much what Elf mentioned. Excellent!!! I tossed in about a tablespoon of dark molassess (sp?) and a dash of soy sauce just for giggles and it seemed to turn out pretty good, if I do say so my self! *ahem* wink, wink! 8) Thanks for the ideas, ladies! Norge, stop by anytime! If the house isn't on fire it means my cooking endeavour isn't a failure! :roll:\n\t\t\n\n\n\nthanks DC, glad we could be of service. You shouls pat yourself on the back. Sounds like you earned your chef apron.",
"loss": true,
"prefix": "norgeskog:"
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{
"from": "human",
"value": " LOL! Cool! Just let me know what I have to do to get a paper hat!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tLOL! Cool! Just let me know what I have to do to get a paper hat! \n\n\n\n\nDC you can origami one using the food section in the newspaper",
"loss": true,
"prefix": "norgeskog:"
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{
"from": "human",
"value": " Is \"origami\" a prerequisite?",
"loss": true,
"prefix": "DampCharcoal:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Still lookin' for a recipe.......",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I posted in the eggs/cheese/dairy forum last week, but I'm not sure how many of you look there regularly...\nSo, hopefully someone will see this! \n(admin, please don't be mad that this is here!)\n\nMy fav breakfast restaurant has the best-ever blintzes, and I want to replicate them. I need a recipe for the inside only of these blintzes. \nIt is made with 3 cheeses. I'm thinking it's cottage cheese, cream cheese & something I can't figure out. (maybe mascarpone, but I really don't know) Anyway, there's also vanilla & some other ingred I can't figure out. \n\nPlease help! I'm hungry!",
"loss": false,
"prefix": "jkath:"
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{
"from": "gpt",
"value": " Go here: http://www.recipesource.com/cgi-bin...shes/meat/pork&imageField.x=6&imageField.y=11\n\n\nCats",
"loss": true,
"prefix": "Catseye:"
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{
"from": "human",
"value": " The next time you go to your \"fav breakfast restaurant\" - ask them! Most places are so afraid of being sued they will not hesitate to tell you all of the ingredients. Some will even be willing to give you the recipe.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Try this filling:\n\n2 packages farmer's cheese (7.5 oz. each) \n1 8-oz. package cream cheese, softened \n1 8 oz. package small curd cottage cheese \n2 large eggs \n3 Tbsp. sugar \n1 tsp. vanilla extract \n1/4 tsp. cinnamon\n\nCrumble farmer's cheese into a mixing bowl. Mix in remaining ingredients and divide equally among your crepes.",
"loss": true,
"prefix": "Caine:"
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"from": "human",
"value": " Thanks guys!\nI knew you would help!!!",
"loss": true,
"prefix": "jkath:"
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"from": "gpt",
"value": " Here's another, with ricotta and mascarpone:\n\n\n\nRicotta Mascarpone Blintzes with Rhubarb-Strawberry Compote \n\n6 ounces ricotta cheese \n6 ounces mascarpone \n1 teaspoon sugar \n3/4 teaspoon vanilla extract or orange liquor \n1 teaspoon lemon zest \nPinch of salt \nPrepared crepes \n6 cups rhubarb, cut into 1-inch pieces \n3 cups strawberries, cut in half lengthwise \n3 tablespoons flour \n2 cups sugar \nLemon juice to taste\n\nMix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt. \nWith the cooked side in, place the \"tail\" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the \"tail\" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat \"eggroll\" shaped blintz on a dry towel with the seam side down. \nMelt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe. \nGently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.",
"loss": true,
"prefix": "Catseye:"
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"from": "human",
"value": " Hmmm, jkath...\nThe thing (if you will) I like about blintzes, are that they're light and airy. Usually made up with cottage cheese, egg, vanilla, sometimes lemon juice. Never heard of one with mascarpone...sounds more like a heavy dessert crepe to me. That's not to say it wouldn't be a good dish...just doesn't sound like a blintz to me.\n\nI'm in California too & wondered which restaurant? I have many recipes for blintzes, one has no cheese, apples with a caramel sauce. But, then again, to me, that's not a blintz. Have another for a blintz souffle - but requires store bought frozen blintzes & if I recall some orange juice(?) incorporated in the sauce. (Would have to go look it up. If you like, gimme a holler.)",
"loss": true,
"prefix": "mish:"
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"from": "gpt",
"value": " Well, there's only one (that's always the best kind, IMO)\nand it's near the 210/57 split.\nIf you are anywhere near there, PM me & I'll give you directions.\nI'd drive an hour for this place!",
"loss": true,
"prefix": "jkath:"
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"from": "human",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tWell, there's only one (that's always the best kind, IMO)\nand it's near the 210/57 split.\nIf you are anywhere near there, PM me & I'll give you directions.\nI'd drive an hour for this place!\n\t\t\n\n\n\nLOL. Give us names jkath, we want names. \n\nEons ago, Canter's use-ta-be okay. Haven't been there in ages. One of my favorites there was the black n white cookie. Missed that cookie, since I left New Yawk. If you're ever in the Farmer's Market area, it's a great place to buy fruit veggies, & some home cookin' inexpensive meals. A nice day outing to walk about.\n\nLast night I had kasha varnishkas w lots butter & a hot dog w mustard n relish. MMM was really good. Only thing I missed was a potato knish like my grandma used to make.",
"loss": true,
"prefix": "mish:"
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"from": "gpt",
"value": " Didn't Canter's close up a couple of years ago?\n\nWhat exactly is a kasha varnishka? Sounds russian or polish...which means extra heavy on the good stuff! \n\nOkay - here's the goods:\nFlappy Jack's on Route 66 in Glendora, CA\n\nI'm assuming you are in Los Angeles, so,\n134 East to the 210 East, passing Pasadena, Arcadia, Monrovia, \nThe Miller Beer plant (a landmark!) and then start looking for the Grand exit. Take Grand North. Continue going North to Route 66 (about 1/2 mile)\nLeft on 66. About a block or so on the left is Flappy Jack's, on the SE corner of Route 66 and Vecino. It's blue - you can't miss it, and if you are there on a weekend, expect to wait 20 - 60 minutes. \n\nAnother jewel that I'd drive for an hour is on (approximately) the SW corner of the same streets.\nPetrillo's Italian - aaaaaaaaah!",
"loss": true,
"prefix": "jkath:"
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{
"from": "human",
"value": " Canter's closed? Boo Hoo. Mustabeen those cranky waitresses \n\nYep, I'm in L.A. Thanks for the directions. It must be a good place. I googled it up & even found a tiny pic & a recipe for Happy Flappy Jack Pancakes - but no luck on the blintzes. Sorry. Here's a link with a pic & recipe for the kasha varnishkas. I eat them with lots of butter. You were close - my Hungarian grandma used to make them with borscht (sp?)\n\nhttp://www.child.com/living_in_style/parties_recipes/potluck_party.jsp?page=5",
"loss": true,
"prefix": "mish:"
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"from": "gpt",
"value": " Oh my gosh! I have to ask my dad if this sounds familiar!\nHis mom came to the US from Poland just a couple of years after the Grandma in the story.....I bet he's had that \nIt sounds like such comfort food!\n\nPM me if you'd like to meet at Flappy's some morning",
"loss": true,
"prefix": "jkath:"
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"from": "human",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tOh my gosh! I have to ask my dad if this sounds familiar!\nHis mom came to the US from Poland just a couple of years after the Grandma in the story.....I bet he's had that \nIt sounds like such comfort food!\n\nPM me if you'd like to meet at Flappy's some morning \n\n\n\n\nJkath, amazing coincidence...my grandma came to U.S. from Hungary (perhaps around that time). She met my grandpa here in the US who was from Poland & the rest is history. Smiled when I read the article, because my grandma (probably like everyone else's grandma), would say - I don't have it written down, just watch me. \n\nIf you'd like to give the dish a try, in the market (perhaps in the ethnic section) buy a box of kasha. The directions for kasha varnishkas (bow tie noodles/farfelle) is probably on the back of the box. She also made dishes like liver, meat, kasha or potato knishes, Hungarian goulash, flanken, kreplach, so many comfort food dishes. Wish I could duplicate. Hoping people will jump in & share.\n\nAlso, googled up Petrillo's. Saw all rave reviews. Thank you for sharing with us & the invite. So glad I found this site & the folks here.",
"loss": true,
"prefix": "mish:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Morton Tender Quick",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Hi All, Does anyone know where I can get some Morton Tender Quick in Canada. It's a product that cures meat, bacon, pastrami etc.. Found some on amazon.com, $5.95 for a 2 lbs bag which is good but they want $12.95 to ship it to canada, can anyone help...\nLeo",
"loss": false,
"prefix": "Saltygreasybacon:"
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"from": "gpt",
"value": " Hi,\nI found a website for you. Try this one http://www.theingredientstore.com/generalstore/product_details/830.htm\n\nIf their shipping is too much I could try and find it here and see how much it is to mail. I can't imagine it would be $13! You could also try the Spicehouse.com they are great!\n\nGood Luck,\nC.",
"loss": true,
"prefix": "cooking=love:"
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"from": "human",
"value": " Thanks\n\nThanks Cooking, I'll give them a try.\nLeo",
"loss": true,
"prefix": "Saltygreasybacon:"
},
{
"from": "gpt",
"value": " The ingredient store, that is one of my BBQ buddy's Joe Ames. Good guy.\n\nTry some of his FAB products.",
"loss": true,
"prefix": "Raine:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Beef Gravy",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I had real beef, made from pan goo, gravy this weekend, and I've been eating mashed potato's ever since. Cause real gravy is good. I have achieved another level of enlightenment!\nMy wife made it, must give credit where it's due. We started off making beef stew in the crockpot and she browned the beef in the SS skillet and decided the pan goo was to good to toss. So we whipped up a second meal to complement the gravy.",
"loss": false,
"prefix": "vilasman1:"
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{
"from": "gpt",
"value": " My mom always made the best gravy from the pan drippings after she made fried chicken. I was not a big fan of the fried chicken but I loved the gravy on top of mashed potatoes. Yum!!",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " White sauce was the first thing I was taught to make and from there I made home made gravy. I can't stand can gravy or what they usually serve in cafes. There is nothing like fresh gravy on potatoes weather it be beef or chicken or pork.My favorit is mushroom chicken gravy on mashed potatoes.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "gpt",
"value": " before i knew how to de-fat gravies, i used to take the entire pan drippings from a turkey and make gravy. i blended the fat right in. it was so thick and delicious, but it must have been a thousand calories per cup.",
"loss": true,
"prefix": "buckytom:"
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{
"from": "human",
"value": " vilasman1 said:\n\t\t\t\n\t\t\n\n\n\t\t\tI had real beef, made from pan goo . . .\n\t\t\n\n\n\n\nPan goo? Is this a Cantonese dish? Thai? Okinawan, perhaps? \n\n\nCats, lightheaded from carb deprivation",
"loss": true,
"prefix": "Catseye:"
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"from": "gpt",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\tbefore i knew how to de-fat gravies, i used to take the entire pan drippings from a turkey and make gravy. i blended the fat right in. it was so thick and delicious, but it must have been a thousand calories per cup.\n\t\t\n\n\n\nI still do that.. with beef and chicken...\nHow do you take the fat out? \nYummy!",
"loss": true,
"prefix": "pdswife:"
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{
"from": "human",
"value": " remove the drippings from the pan, deglaze the pan scraping all of the browned bits, and add to the drippings. put this in the fridge until it cools. the fat will float to the top, so you can spoon it off, or soak it off with paper towels. it will harden overnight on top, making it even easier to remove. \nunfortunately, the turkey or chicken will also cool off too much by the time the fat rises, so i use it for gravy the next time i make it. it is an ongoing process kinda thing.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " THANKS! \n\nNext time I make a roast.. I'll try it!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "human",
"value": " Gravy and mashed potatoes is the ultimate comfort food. I also like to eat it on fresh white bread or toast. Yummy :!:",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " Just so's ya know's; If you place a lid on the pan when browning ground beef, then pour off the liquid, you can rinse the ground beef to further remove the fat, add a bit of salt and fry for another minute or so to develop the flavor and brown it a bit more. Take that poured-off juice and refrigerate it. The result is a beautifully gelled aspic that makes the best gravy. Of course you lift off the hardened fat and discard. Just add salt, some onion, and garlic to the aspic and reheat to liquify and cook the veggies. Thicken with a roux, or corn starch slurry. It doesn't have the brown color, but does have all of the flavor. And you can add other things to give the gravy color, or caramelize the onion and garlic first to get the more traditional brown look of gravy. I'm not that picky about color. Flavor and texture are what I'm all about. \n\nSeeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Should lemon slices be eaten along with the peel?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Some restaurants serve food decorated with thin lemon slices that still have part of the peel around them. Should these lemon slices be eaten along with the peel or just the flesh??\n\nThanks!!!!!!!!!",
"loss": false,
"prefix": "wayawww:"
},
{
"from": "gpt",
"value": " It's really for garnish, but if you like lemon peel, got ahead and eat it. If not, just eat the lemon flesh. I know some people who love to eat the parsley sprigs .",
"loss": true,
"prefix": "Norma:"
},
{
"from": "human",
"value": " Hi wayawww!!!\n\nI have had certain foods served with a thin slice of lemon that was definately part of the eating experience and I did eat the lemon peel and all. Sometimes there may be slices layered that may be purely for decoration but the flavor of the lemon enhances the dish.\n\nWhat particular dish were you talking about.\n\nOne that comes to mind for me is a certain specialty sushi roll that had a very, very thin slice of lemon on each piece. That I ate. There's a certain recipe for baked flounder that I have gotten that has 3 lemon slices layered on top. That's more for garnish and the lemon juice.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Elf, what was that sushi roll called with the lemon? I had the same and LOVED IT. But I just forgot what it had in there. :? \nOf course you wrote the post 2.5 years ago... so I dont expect you to remember... but it would be nice.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi wayawww!!!\n\t\t\n\n\n\nKitchenelf; Sounds like you were practicing some form of hand-strike, or maybe breaking a board. I can visualise it right now. Here's this littel pixie-like creature flittering around the back yard, throwing knife-edge hand strikes agains farious twigs and branches of the apple tree, screamin Hiwayawwww with each strike. Twigs litter the ground underneath.\n\nIn the background I hear the sounds of a disgruntled hb hollering \"Kitchenelf! How 'bout makin' with some supper. I's gettin mighty hungry in here.\"\n\nA gleam reflects off of Kitchenelf as she buzzes her wings and flits through the open kitchen window. \"How about some hot wings, dear?\"\n\n\"Yeh, hot wings. That's great.\"\n\nKitchenelf reaches for a bottle of insanity sauce and liberally splashes the wickedly hot sauce onto her hb's chicken wings. She laughs coldly (which is hard to do with that diminutive, high-pitched elf voice). \n\nShe carries in the wings, and a bottle of cold brew (also laced with the insanity sauce) and hands it two her hb. He reaches for it eagerly...\n\n\nAnd we all though she was such a sweetheart. \n\nSeeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " If it is on the plate I assume it is edible, and may eat it.\n\nI will confess I eat peanuts with the shells on, as I do with shrimp.\n\nAs far as pumpkin seeds go, I may shuck them or perhaps, and most often, will just chew them up.\n\nAs for the sprig of parsley, well I like the taste and probably will down it.\n\nEdited for grammar, I hate when I have to do that.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tAs for the sprig of parsley, well I like the taste and probably will down it.\n\t\t\n\n\nJust watch out for those places that use plastic parsley now!\n\nI like to eat the parsley too. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " Barbara, they have plastic parsley?\n\nOops, or perhaps I should say Urps.\n\nLOL. Happy New Year.",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " i wouldn't eat the peel...uck....it's just decoration.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Sure - if you like it, go ahead and eat it - a great source of fiber!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " You should never, and I mean never, be presented with anything on a plate that is not edible. It is a primer in food preparation and presentation. In other words, eat the rind if you like it. I tend to squeeze the lemon on whatever it's presented with (schnitzel or fish). The main thing to remembre is that no matter what you do, you're doing the right thing.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " If you want to eat it - rind and all, then do it ... if not, then don't! Geeze, it's not like your Mom has the Food Police out checking to make sure to ate every last edible on your plate so the people in some poor country won't die of starvation just because you didn't eat one bit of lemon rind.\n\nParsley - since someone mentioned it ... do with it as you wish. It is a digestive and helps to cleanse the breath of garlic and onion ... or so the old books say.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " auntdot said:\n\t\t\t\n\t\t\n\n\n\t\t\tBarbara, they have plastic parsley?\n\nOops, or perhaps I should say Urps.\n\nLOL. Happy New Year.\n\t\t\n\n\nI've only seen it once or twice. Real parsley is cheap enough that it never made sense to use plastic!\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Where to buy funny cooking aprons?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Just wondering if anyone knows where to buy cooking aprons, other than the internet?? Internet stores have good ones but i need one today\n\nThanks",
"loss": false,
"prefix": "Hawghunter:"
},
{
"from": "gpt",
"value": " Well, it depends on what message you want on it. Some department stores have good funny ones, and cooking specialty stores usually have a good variety. I think we could help you more if you specified what kind of funny saying you want on it.\n\nCookinBlondie*",
"loss": true,
"prefix": "CookinBlondie:"
},
{
"from": "human",
"value": " Nothing particular, just one with something written on it rather than a plain colored one. Like maybe a kiss the cook or something similar\n\nThanks",
"loss": true,
"prefix": "Hawghunter:"
},
{
"from": "gpt",
"value": " I have seen one of those, but I don't know if you have one of these stores near where you live. But, kiss the cook aprons are pretty common. I'd say you might find them at JC Penny, maybe even target. I know that either Sears or JC Penny has some with Emril on them. The place I am thinking of is called Wilderness Outdoors. Do you have any cooking stores near where you live? I would try one of those.\n\nCookinBlondie*",
"loss": true,
"prefix": "CookinBlondie:"
},
{
"from": "human",
"value": " I found these on Target's web site http://www.target.com/gp/search.htm...ield-keywords=Aprons&url=index=target&x=9&y=6",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " i will try sears.\n\nThanks",
"loss": true,
"prefix": "Hawghunter:"
},
{
"from": "human",
"value": " Do you have a Michael's craft store in your area? They sell plain canvas ones.. you could sew or paint something on one. I've made quite a few for friends. They are a hit!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Kitchen Kapers, William Sonoma",
"loss": true,
"prefix": "Russell:"
},
{
"from": "human",
"value": " http://www.cafepress.com/cp/browse/..._N-3136+20905601+1272_nr-1_bt-2?zoom=yes#zoom\n\nThis was designed by a friend on another board.\n\nThey have other aprons, as well ...",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: And Another Thing",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know what \"larb\" is? I keep seeing references to it ... it's a food, and possibly having something to do with Thai cuisine. Vat it is?\n\n\nCats",
"loss": false,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " Larb is an absolutely wonderful Thai salad, served on a lettuce leaf usually, with either ground chicken or pork usually, and lots of the 'traditional' Thai spices - kaffir lime, lemongrass, etc. I don't have a recipe per se, but if you google it, you'll find a bunch! Delich!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " marmalady said:\n\t\t\t\n\t\t\n\n\n\t\t\tLarb is an absolutely wonderful Thai salad, served on a lettuce leaf usually, with either ground chicken or pork usually, and lots of the 'traditional' Thai spices - kaffir lime, lemongrass, etc. I don't have a recipe per se, but if you google it, you'll find a bunch! Delich!\n\t\t\n\n\n\nMany thanks, Marmalady! I found one and am posting it in the Vegetables forum.\n\n\nCats",
"loss": true,
"prefix": "Catseye:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How much is Splenda in the U.S.?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought a 9.7 oz bag of granular Splenda today at a health food store here. It cost me the equivalent of US$ 15.45. I wonder just how much of this is import duties and extra mark-up. \n\nSo how much does it cost in the U.S.?",
"loss": false,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " I've only bought it once so far, so am not positive on the price, but it seemed like it was 6 bucks and change for the same size package you bought. Prices are usually pretty high at health food stores. Possibly someone who uses it more often than I do can give you a better idea on price.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " i don't know what size i bought once, but it was in a box, and was 4.95",
"loss": true,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " 6 dollars seems about right.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " Just received a WalMart flyer - $6.48 for the 9.7 ounce bag.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " I bought mine at Sam's - $6 and some change for the same size bag.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Is a 9.7 oz. bag the equivalent of 5 lb. of sugar?",
"loss": true,
"prefix": "scott123:"
},
{
"from": "gpt",
"value": " scott123 said:\n\t\t\t\n\t\t\n\n\n\t\t\tIs a 9.7 oz. bag the equivalent of 5 lb. of sugar?\n\t\t\n\n\nI don't know, but Me, You and Buckytom are all from the best State!",
"loss": true,
"prefix": "Russell:"
},
{
"from": "human",
"value": " You from joisey? I'm from joisey",
"loss": true,
"prefix": "scott123:"
},
{
"from": "gpt",
"value": " scott123 said:\n\t\t\t\n\t\t\n\n\n\t\t\tIs a 9.7 oz. bag the equivalent of 5 lb. of sugar?\n\t\t\n\n\nYes it sure is!!!",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " Thanks to all for the info! Gee, now I know that Splenda here is two and a half times the price in the U.S. \n\nScott, Erik's right. My 9.7 oz bag says that it's equivalent in sweetness to 5 pounds of sugar.",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " Chopstix, the company that makes splenda, tate & lyle, makes a liquid version for commercial use. It's very concentrated - 1/4 t. = 1 C.sugar equivalent. It's also calorie/carb free.\n\nYou might be able to get that in Asia - at a considerably lower cost.",
"loss": true,
"prefix": "scott123:"
},
{
"from": "human",
"value": " Sheez! I'm gonna start dealing Splenda on the black market for that price!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " Scott, thanks for the tip on liquid Splenda. I'll check it out here though my guts tell me I won't find it. Actually, I bought the Splenda for my mom who's a diabetic. But if the cheaper liquid version is available, I can use it for baking!\n\nDC, I'll be your first customer in line in Asia!",
"loss": true,
"prefix": "Chopstix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: X-Mas Cookies of Different People",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was just curious as to what other people ate during the christmas time.",
"loss": false,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " I clicked on Sugar Cookie, but in actuality, I prefer shortbread cookies.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " miguzigoldfish - nice to see you are back!\n\nCheck out my posting in the sweets forum under \"cookie exchange\" - \nthere are some of the recipes that were brought to my annual cookie exchange party.\n\ncookies - YUM!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " i have to vote for sugar this time of year cause you can decorate them in so many different ways. my favorite cookie is choc chip though",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking w/wine if you don't drink",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I want to cook either some lamb or some goat in some lamb...\nbraise it to get it all crusty and finish it in the oven but I have no idea on how to pick a wine.\n\nI almost bought a rack of lamb for christmas but i wasnt sure just what to do with it.\n\nfinally I had rotisserie'd lamb for thanksgiving and it was truly memorable.",
"loss": false,
"prefix": "vilasman1:"
},
{
"from": "gpt",
"value": " \"Shooting from the hip\" here, but I seem to recall a recipe for lamb, where you boned out a leg, \"crusted\" it with a mix of yellow mustard and garlic (fresh, chopped)...sort of a \"rub\"...and slow roasted it, finishing with a bit of \"flash heat\" to crust it up nicely....\n\nOn the side, some oven roasted potato's, a Greek tomato/cucumber, or traditional Greek salad, say some phyllo wrapped spinach and Feta?\n\nA full bodied red wine...Greek, Italian, or Spanish come to mind...and, ideally, pretty dry wine, at that, as lamb's just that \"bit\" greasy...and a good brandy afterwards...\n\nTry a Chianti Classico from 2000, if you can lay your hands on such...if you need to get a bit more into the \"commoinly available\" stuff, Wolff Blass Yellow or Grey Label, from Australia seldom, if ever, will let you down, and are price pointed to be more or less affordable...\n\nMy thoughts, anyways, I'd sure respond to such a \"dinner invite\"!\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " I'm not sure about the wine... \nI roast my leg of lamb in the oven.\nJust poke holes all over and stuff them with garlic cloves. Make a mixture of lemon juice, EVOO, oregano, salt and pepper and pour over lamb. Baste with the drippings every 15 minutes or so. The younger the lamb the better the meat will taste. Yummmmy!",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " A Chianti or Burgundy would work nicely. It doesn't have to be an extravagant bottle if you're not going to drink any of it. If you can go into a wine shop and actually get a recommendation that would be good. You will be lead to an inexpensive wine without disrupting the integrity of the dish. If I am doing a rack I make a mixture of rosemary, thyme, chopped garlic, salt and pepper. Rub onto each side let sit for about 15 minutes then grill only for a minute or two on each side, depending on thickness - we like ours rare.\n\nHere is my absolute favorite way to do a leg of lamb. \n\nLEG OF LAMB WITH ROSEMARY/DIJON PESTO (sort of) \n\n5-6# leg of lamb \n1/2 cup dijon mustard \n1 TBS soy sauce \n1/2 tsp. ground ginger \n1/4 cup olive oil \n3-4 branches of rosemary with leaves stripped off \nfresh thyme with leaves stripped off (5-6 branches - depending on size) \n2 cloves garlic \nsalt and pepper to taste \n1/4 cup toasted pine nuts or toasted walnuts or pecans \n\n1. Toast pine nuts, walnuts, or pecans, in oven set on 375? F. or toast in dry skillet set on med-high and tossed until done. \n\n2. In Cuisinart or blender add all of the ingredients except oil. Turn machine on and slowly drizzle in oil until everything is blended. You might not need to use all the oil, or you may need more, it just depends on how much rosemary you used, etc. You want it to be a little thick. Taste and adjust salt, pepper, rosemary, or garlic until it suits your taste. If it's a little strong that's OK because it will help flavor the lamb better. \n\nPut lamb in shallow pan, cover with this mixture and bake. I bake mine at 325? until 140 degrees as we like ours rare. Take your lamb out about 5 degrees less than you like it and let sit for 5-10 minutes. Will continue cooking after you take out of oven and sitting will let the juices absorb back into the meat and not just run out.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " KitchenElf, I will cheerfully accept any invitations...breakfast lunch or supper....\n\n(But you should try mustard with any cut of sheep!)\n\nWould be literally HILARIOUS to see the two of us in a kitchen, cooking...a \"midget and a Moron\"...\n\nRegrettably, I'm a bit \"over-sized\" for the former description...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "gpt",
"value": " I'm a big believer in fortified wine for the non-drinker, because their shelf life is longer than regular wines, and they are easier to deal with while cooking. Vermouth (dry or sweet), madeira, sherry, port. With the lamb I'd probably try a dry sherry. It'll be sweeter than the red wine us drinkers would use, but I'll bet they'd be good together.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " rack of lamb is great, vila! it's awesome!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " thanks for the recommendations....\nSome one suggested roasting....Would a roaster do? (say no,say no!) \nI've been spying a calphalon stainless steel.... it looked like a frying pan but had 2 loop handles and seem to be a steal at $40.\n\nI have almost completed my set of analon pans... and I'm looking for excuses to add to my stainless.... but really I think ?I want a saucier.",
"loss": true,
"prefix": "vilasman1:"
},
{
"from": "human",
"value": " Oh but Lifter - this has Dijon in it!!! I love Rosemary with lamb - I had a Dijon/soy coating so I came up with this Rosemary Dijon Pesto - it is excellent!!!! But PLEASE let me be the moron!!! I'm so tired of being the midget!!!! 8) \n\nvilasman1 - sorry, will have to say YES, YES, YES!!!!!! \n\n\nClaire - I'm a huge fan of boxed wine for cooking with. They will last about 9 months or more - no air ever gets to them so the flavor doesn't change. Fortified wines have their place but sometimes just a splash of red or white (or 4 cups ) is what a recipe needs. I keep my boxed wine in the cabinet right beside my cooktop.",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How Do You Like Your Hot Dog???",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " At the restaurant I work at...we sell a ton of Hot Dogs...\n\nHow do you like yours??? I've seen all kinds of combinations???\n\nI'll take mine with Chili, Colby Jack, Onion, Relish, and Mustard!!!",
"loss": false,
"prefix": "Erik:"
},
{
"from": "gpt",
"value": " start with brown mustard.\nthen i put on different combinations of: either raw onions or sabrett onions in sauce, baked beans, chilli, cheese, sauerkraut, pickled hot peppers, and potatoes.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Sauerkraut, seeded mustard, Wasabi (no not that Wasabi) and Halepeno peppers.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "gpt",
"value": " I usually like onions, horseradish mustard, fresh relish and a sport pepper or gardinara. NOOOOOOOO celery salt!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " For my perfect hot dog, I start with a very fresh and soft sesame seed bun. The hot dog has to be red not that awful brown color. I add mustard and relish and on occasion, chili.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " Anyone out there live in Quebec? The very best hot dog I've ever eaten was a truly French experience in Quebec. Down by the port was a brew pub (before they were popular in the US, about a dozen years ago) called the Lenix or something like that. It was a very surreal experience. No one spoke English (works for me), clientelle was mostly 20-and 30-something yuppies on lunch break. All they served was beer and hot dogs, but what hot dogs. They had this bizarre machine that looked like a bunch of, well, male body parts, that shot out steam. They'd steam foot long hot dogs in a steamer, then they'd impale really great baguettes on these rather obscene steamers. Then they'd squirt your mustard choice into the cavity caused by being impaled on the steamer, then wiggle the foot long into the baguette. Needless to say delicious. We couldn't understand the conversation around us (my French is only rudimentary), but if you can picture this, you can just imagine the conversation, and you don't need to speak the language. The food was great, and the hilarity beyond that.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " I very rarely eat hot dogs. Don't know what's in them. I used to take them camping, as easy for lunch grilling, but one weekend, when camping, the Sunday newspaper supplement had an article on their possible ingredients; i.e., things like nails ground in, etc., and I was completely turned off them. That was about two years ago. Another thing I won't eat is scrapple. Never tried it and have no desire to do so. Where we live there is a scrapple factory and the town has a huge apple/scrapple festival in the early Fall. The festival is fun with lots of craft booths and food choices, with of course the scrapple, but didn't try any. What's in that? Kind of like hot dogs with \"secret\" ingredients. Pretty fussy here about the meat I eat.",
"loss": true,
"prefix": "cats:"
},
{
"from": "gpt",
"value": " Oh, dear. I'm not a huge hot dog fan, but if I quit eating everything that might fall into this category, I'd never eat. Oh, yes, those dust mites living in my pillows. Never sleep, either. And certainly never eat in a Chinese restaurant .... ever been in the kitchen? And that's in the US, in Asia you really don't want to know.\n\nDo you know what the death rate in the US is? 100%",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " For those of you who love cultural stories, I will tell you about going to Manchester (NH that is) when I was a teenager. You have to start out by knowing I grew up pretty much without grandparents. Oh, I had the standard 4 plus one, but we were military, so I saw them every half dozen years or so, didn't really know them. One day I was in my grandparents' apartment on Sunday morning, and the food was to be \"saucisse\" (my grandparents didn't speak English). What was breakfast that day? Hot Dogs. And I do have to say, they were SO tasty, and at that time (and for many years) I didn't like hot dogs at all. Both the hot dogs and buns were steamed (not boiled or fried), and they were served with the regular breakfast foods. Oh, yes ... does anyone else connect celery salt with hot dogs? have no idea whre that started, but it was the traditional accompaniment when I was a child, and my Quebecoise grandparents would not have served hot dogs without them. Both my memeres were known for being lousy cooks, this was a pepere thing. \n\nAS much as I claim to not like hot dogs, isn't it amazing that a couple of my favorite memories involve hot dogs. I'm sure Freud could find something there!!",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " My favorite hot dog... I would have to say steamed and placed in a whole wheat bun with chili and sweet pickle relish, no wait, pigs in the blanket, no, cooked whole in great baked beans, but wait, I forgot skewered and roasted in a campfire, but those memories of sitting with my Dad and eating a cold hot dog along with a good chunk of colbly cheese makes me hungry, or what about dogs and kraut.\n\nOh let's just face it. I love hot dogs any way they're served. But, I am picky about what brands I purchase. I know which ones taste great and have great texture, and which ones are pure garbage.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " I like our hot dog very much!\n\nShe's pretty well behaved most of the time, although she is prone to temper tantrums occasionally. She also goes absolutely bonkers when my Dad visits, since he always has a pocket full of doggie treats for her, and we weren't talking about Dachsunds, were we???? :roll: \n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "gpt",
"value": " with chili and cheese !",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " OK, don't shoot me or ban me for this because I know I am in the minority here! I like my hot dogs with chili, tabasco, mayo(only when I'm at home), mustard, ketchup, & sweet pickle relish.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Here's one for the long-timers here. A hot dog split down the middle, stuffed with cheese and then wrapped in bacon and baked in the oven until bacon is crispy! Remember that one? 8)",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "human",
"value": " DampCharcoal said:\n\t\t\t\n\t\t\n\n\n\t\t\tHere's one for the long-timers here. A hot dog split down the middle, stuffed with cheese and then wrapped in bacon and baked in the oven until bacon is crispy! Remember that one? 8)\n\t\t\n\n\n\nFrancheesey???\n\nThey have those at the little diner in Chicago that we usually stop at when were in town. \n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "gpt",
"value": " I just had a couple of chili dogs for lunch.",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " I like my hot dog made the Central American way:\n\nSlightly toasted bun\ncoleslaw salad\nguacamole\nOn top of the above sits the winner and on top of the winner, a strip of mustard, a stripe of mayo and a stripe of ketchup.\n\nYUMMY! I think i will have one of those for lunch",
"loss": true,
"prefix": "Magia:"
},
{
"from": "gpt",
"value": " My best hot dog is cooked on an open campfire and put in a fresh bun with kraut and ketchup and mustard. plain but taste O so good.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " I like mine Chicago style. Dill spear, tomatoes, sport peppers, the works. And don't forget the mustard!",
"loss": true,
"prefix": "Sue Lau:"
},
{
"from": "gpt",
"value": " Mine...\n\nFirst it has to be cooked over a camp fire. Then,\nput on a cheap white bun then,\nsmothered with ketchup, onions and sweet pickle relish. \n[",
"loss": true,
"prefix": "pdswife:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Source of bitterness..",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was watching guy on Food TV (not sure who) who says that the source of all bitterness in food comes from salt. IS this really true? What about chocolate? Doesnt this have bitter flavors? Also what about beer? Doesnt beer have bitter flavors? Thank you.",
"loss": false,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Well, the bitterness in the beer I make comes almost exclusively from Hops, not salt. (There are a few other possibilities - some good, most BAD, like tannin extraction from grain hulls which leads to astringency)\n\nHops impart bitterness by way of their alpha acid content, which is isomerized during boiling... (God, I sound WAY too geeky....) \n\nHaving not seen the show, maybe they were talking about some sort of checmical reactions on the taste buds or something??\n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "human",
"value": " I've always read that you should salt things to remove bitterness, eggplant for example, it sweats it out??",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " If you really want to taste bitterness, chew a penicillin pill instead of swallowing it.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "human",
"value": " A lot of spices will make food bitter if you use too much.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " I believe that's true about salt. There's nothing more bitter than a salty wo/man scorned. \n\n(wo/man: As you can see, I'm an equal opportunity bigot.)",
"loss": true,
"prefix": "Psiguyy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Green Tomato Pie",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " MRS. HATTERY'S\nGREEN TOMATO PIE\n\n4-5 cups sliced/diced green tomatoes\n3 Tbsps flour\n1 cup sugar\n1/4 tsp salt\n1/4 tsp cinnamon\n1/4 tsp nutmeg\n1/8 tsp allspice\ndot with butter\ntwo crusts\n\nBake 425 degrees-20-25 minutes\n 375 degrees-30-35",
"loss": false,
"prefix": "bege:"
},
{
"from": "gpt",
"value": " I am brave enough to try this! I made a green tom casserolr from another thread around here! It was delish!",
"loss": true,
"prefix": "Taboo:"
},
{
"from": "human",
"value": " I didn't know where else to stick this.. lol\n\nGreen Tomato Bread:\n\n3 eggs\n2 cups sugar\n1 cup vegetable oil\n3 tsp vanilla\n3 cups flour\n1 tsp salt\n1/4 tsp baking powder\n2 tsp cinnamon\n1 tsp cloves\n2 cups finely chopped green tomatoes\n\nHeat oven to 325°. Beat eggs until fluffy. Add sugar, oil, vanilla, salt, baking powder and spices. Mix well. Stir in flour. Mix well. Fold in tomatoes. Bake in 2 greased and floured loaf pans for 1 hour or until toothpick comes out clean... Makes two loaves.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " Juliev said:\n\t\t\t\n\t\t\n\n\n\t\t\tI didn't know where else to stick this.. lol\n\nGreen Tomato Bread:\n\n3 eggs\n2 cups sugar\n1 cup vegetable oil\n3 tsp vanilla\n3 cups flour\n1 tsp salt\n1/4 tsp baking powder\n2 tsp cinnamon\n1 tsp cloves\n2 cups finely chopped green tomatoes\nWhy Julie, in the oven of course Then you wrap it up and mail it here This looks really good Julie, will give it a try sometime this week...Thanks\nkadesma\nHeat oven to 325°. Beat eggs until fluffy. Add sugar, oil, vanilla, salt, baking powder and spices. Mix well. Stir in flour. Mix well. Fold in tomatoes. Bake in 2 greased and floured loaf pans for 1 hour or until toothpick comes out clean... Makes two loaves.\n\t\t\n",
"loss": true,
"prefix": "kadesma:"
},
{
"from": "human",
"value": " Juliv, someone on a one of these boards asked for uses for green tomatoes. Unfortunately I can't remember which board. I know it's too late for his/her crop, mentioned in message, but if I run onto it, would you mind if I posted your recipe, for his/her future reference? That tomato bread recipe sounds great. Makes me wish DH could raise a decent tomato crop. Tomatoes make me long for Indiana, where they have flavor and don't have the pox.",
"loss": true,
"prefix": "bege:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Thanks loads for the recipes!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am not going to say this on every thread where I copy them from, so I thought I would save myself time, and do it here!\n\nFor now, and for the future!",
"loss": false,
"prefix": "choclatechef:"
},
{
"from": "gpt",
"value": " your welcome",
"loss": true,
"prefix": "fat n happy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Flour Sacks",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Earlier this morning I was reading a lot of posts about flour sacks. I had to leave to go to church and when I came home and got back on line guess what. now I can't find where I was. Can anyone help me?",
"loss": false,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " I started that one, goodgiver. It's under Cookware and Accessories, thread title is Kitchen Towels.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Thanks ever so much, I am one of those old farts with a short memory.",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " S'OK. Me too (too many brain cells assassinated in my indecorous youth). If I don't copy/cut/paste immediately when something strikes my fancy on this board, it's usually forever lost unless I have infinite time to go look for it.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " goodgiver said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks ever so much, I am one of those old farts with a short memory.\n\t\t\n\n\n\nOne of our members, cannot remember who, has in their profile so it prints on every post - my forgetter works better than my rememberer, or something similar. Apparently that works for me too.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " goodgiver said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks ever so much, I am one of those old farts with a short memory.\n\t\t\n\n\n\nOne of our members, cannot remember who, has in their profile so it prints on every post - my forgetter works better than my rememberer, or something similar. Apparently that works for me too.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " LOL - Dove has that in her sig line!",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Canola Oil Problem",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I can get most food stains out of most clothing. However, I have a few shirts that have Canola oil splatter stains. This stuff has resisted every teqhnique I've tried to remove it. I no longer use Canola oil. It's benefits and risks are too controversial. Sunflower oil is jsut as versatile, and has absolutely no flavor of its own. It also works in high heat situations.\n\nIf anyone has a solution to the Canola Oil stain problem, I'd love to hear it.\n\nSeeeeeya; Goodweed of the North",
"loss": false,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " I wish I could help, but I can't.",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " Have you tried using a degreaser or a little Dawn dishwashing liquid to pre treat the stain?\n\nIncidentally, what is the controversy(I'm out of the loop)I keep reading use canola use canola!",
"loss": true,
"prefix": "Taboo:"
},
{
"from": "gpt",
"value": " try liquid cascade. it'll strip the stain and varnish of a table [don't ask].",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "human",
"value": " cafeandy said:\n\t\t\t\n\t\t\n\n\n\t\t\ttry liquid cascade. it'll strip the stain and varnish of a table [don't ask].\n\t\t\n\n\n\nDishwasher soap is full of chlorine. May as well soak it in bleach... \n\nI quit using canola oil a long time ago. Wasn't aware of the staining problem. \n\nThis might be a stupid solution, but... Why not stain the whole shirt by soaking the whole thing in canola oil?",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " I purchased a bottle of canola oil when it first came out and I did not like the taste so got rid of it and never bought it again.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Psiguyy said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tcafeandy said:\n\t\t\t\n\t\t\n\n\n\t\t\ttry liquid cascade. it'll strip the stain and varnish of a table [don't ask].\n\t\t\n\n\n\nDishwasher soap is full of chlorine. May as well soak it in bleach... \n\nI quit using canola oil a long time ago. Wasn't aware of the staining problem. \n\nThis might be a stupid solution, but... Why not stain the whole shirt by soaking the whole thing in canola oil?\n\t\t\n\n\n\nwell, yeah...there's that. forgot about the chlorine. you can put that stuff in a pressure washer and the barnacles off the hull of a ship. it's strong.",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "gpt",
"value": " i normally use peanut oil for frying and olive oil [or olive oil/butter] for sauteeing.\n\ni use specialty oils [walnut, sesame, grapeseed, etc.] for, well, special needs. \n\nhave never used much canola oil and even less corn oil or blends.",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "human",
"value": " Canola oil has been linked to the eye disease, macular degeneration by a prominent Australian eye surgeon. My fatherr in law had been eating Canola margarine ever since it hit the market and used to spread thick on his bread and toast daily. He ended up with macular degeneration but can not link it to Canola as he passed away before the connection was discovered. I have stopped using Canola and Canola marg and only use Olive oil now, mostly Extra Virgin. Butter for cakes and sandwiches etc. NO margarine at all, and I have a cholesterol prob, but I think overall I am better off without the margarine. I also only drink unhomogenised milk. The fat globules are not broken down into such tiny particles that they can enter the blood easier. I digress. I reckon Peanut or Grapeseed oils are great for high temp cooking if Olive does not suit or is unavailable.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "gpt",
"value": " Hi. Just wondering if anyone of you has tried extra-virgin coconut oil? Apparently it's being touted around these parts as at least 'as good' as EVOO (extra virgin olive oil). I went to a trade show on food recently and they are breaking new marketing grounds with this product. With new methods of oil-extraction, they are debunking old myths about coconut oil and are now promoting it as a healthy product. I'm not sure what to believe though. My OBGYN recommends it and says that one proof that coconut oil is not bad for you is that premature babies are nursed to health using coconut oil-based nutritional supplements.",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " My parents got on to canola oil when it was \"fashionable\" in the early eighties, and we had it on in everything. I always thought it tasted nasty, and my parents bought me olive oil when I started cooking as I didn't like it. I had no idea about the macular degeneration link......very scary. I use olive oil for everything, except on special occasions and I can track down macadamia oil.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " try lestoil?",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\ttry lestoil?\n\t\t\n\n\n\nlol, i hear it's great on turkeys...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " adding ordinary household ammonia to the wash water is supposed to help remove oil stains if they're not too set - it's worth a try",
"loss": true,
"prefix": "subfuscpersona:"
},
{
"from": "human",
"value": " Thanks everyone. I'll try the liquid dhswasher soap and the Lestoil.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " You could always use my grandmother's sure fire remedy for \"impossible\" stains. All you need is a small quantity of Kerosene. Soak the affected area and apply a lit match to it.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Sometimes I can fry chicken on my t-shirts and this gets out that oil every time. Concentrated Shout Ultra Gel. Apply to oil stains and let it sit overnight and wash garment next day, no oil.....works for me.",
"loss": true,
"prefix": "wasabi:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Metric Conversions?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Now that I have some amazing recipes from Kyles & WayneT...\ndoes anyone know of a site to go to for metric conversions?\n\nThanks!",
"loss": false,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " http://www.worldwidemetric.com/metcal.htm",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " Thank you!!!!\nYou now, are the second recipient of the Molten Chocolate Cake award.\n(I don't give these out often)",
"loss": true,
"prefix": "jkath:"
},
{
"from": "gpt",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tThank you!!!!\nYou now, are the second recipient of the Molten Chocolate Cake award.\n(I don't give these out often)\n\t\t\n\n\n\nWoooHooo! When do I get my award :?:",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " Thanks MJ that is a good site to have. I find that most cookbooks have conversion charts somewhere in them. The Pyrex measuring cups also have metric on the opposing side.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " MJ said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tjkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tThank you!!!!\nYou now, are the second recipient of the Molten Chocolate Cake award.\n(I don't give these out often)\n\t\t\n\n\n\nWoooHooo! When do I get my award :?:\n\t\t\n\n\nIt took me all day to bake your award. It is now out of the oven and still warm. I guess I'll have to eat it for you.\n\n\n\n\"The award goes to MJ\"",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\n\n\"The award goes to MJ\"\n\t\t\n\n\nThank you!",
"loss": true,
"prefix": "MJ:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking TechnoSpeak",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I do not know what is happening when I hear of \"mounting\" a sauce. \n\n\"Breaking\" a sauce means that something wasn't combined properly (fat? flour? liquid?) and you end up with a curdled mess, correct? Or is it that your temp is too high/low for it to come together properly?\n\nSome pro out there please help expand my vocabulary.",
"loss": false,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Hey Mud....\n\nThe term is actually \"mounding\". What it is; it is finishing a sauce with cold butter and whisking it in. What it does; 1..adds richness and flavor and 2..makes the sauce nice and glossy. Use this for clear sauces ie; not cream sauces.\n\n\"Breaking\" can also come from the sauce boiling to long, generally this happens in cream sauces.",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " Thanks, PT. Appreciate it! Now I can pretend to be smart.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " No Problem! \n\n\nWadda ya mean \"pretend\"??",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " No - really, I'm not. Can't make decent pie crust, fried chicken, or gravy. Am trying to improve at all three. Also don't can any fruits or veggies, have no fancy knife skills, know the best brands of anything, etc.\n\nFor the record, I am so impressed with the efforts and abilities of many participants on this board, and the detail they are willing to go into to share their knowledge, experience, and expertise w/the rest of us. A solemn and humble bow to you all!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Hi mudbug, I've never made a decent pie crust myself. The people around me are very kind about it though \n\nIf I can just share with you some tips. I usually avoid breaking up a sauce by combining the oil last and slowly whisking it in by the drop. For example in the case of a vinaigrette, I combine well all the acids, honey, mustard, herbs, salt and pepper first. Then I whisk in the olive oil a drop at a time for the first few minutes. As I see a good emulsion forming, I can start to drizzle in the rest of the oil while still whisking. If this dressing is not used immediately, it may separate again. Just whisk it again. I find that the emulsion is more stable this way. \n\nThis combining the oil by-the-drop technique is even more essential in making say, mayonnaise, bearnaise, and similar sauces, by hand, where avoiding breaking the sauce becomes crucial.\n\nHope this helps you!",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " thanx for the tips, Chopstix!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Hi, PT:\n\nI've never heard of it's being called mounding. Epicurious Food Dictionary referes to it as mounting, too.\n\nHowever, your definitions are right on!\n\nAndy M.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Agree with you Andy. The French term is 'monter au beurre', to mount with butter.",
"loss": true,
"prefix": "Chopstix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pumpkin Carving Tips",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " It's almost pumpkin carving time again, and I just read some very cool pumpkin carving tips from another website (www.uncommongoods.com) and thought I'd share them. They were new to me!\n\nVegetable oil or petroleum jelly should be rubbed onto the fresh-cut edges of a pumpkin to delay shriveling after it is carved into a Halloween jack-o'-lantern. Premature shrinkage can also be prevented by soaking the pumpkin in water. Place it in something big enough to submerge it completely, and it will absorb some of the water that’s been lost. However, it will likely crack if set to soak longer than eight hours.",
"loss": false,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " my advise is... carefully",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Here's a super quick way to have a carved pumpkin that is different...\n\nUsing a power drill, make holes in the pumpkin (after you've cleaned it out!) - I like making a spiral design, around the pumpkin. It looks really good if you do many, alternating the orange ones with the white ones going up your walk. These look great with votives in them.",
"loss": true,
"prefix": "jkath:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need Your Opinion on this Cutting board",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hi all\n\nI just bought this cutting board at a local \"job lot\" store\n\n\n\n\n\nIt is 13\" in diameter, 1-1/2\" thick, weighs (according to my bathroom scale) 5lb and the sticker says \"imported from Thailand\". The \"inlay\" pieces are nice and tight. It cost $10. If you flip it over the surface is all flat so that side could be used for serious chopping without marring the front.\n\nWith the holidays coming up, I'm thinking it might make a good gift for a few of my friends who are serious about cooking and equipment.\n\nWhat's your opinion? If you got this as a gift would you honestly like and/or use it? \"Cons\" as well as \"pros\" are earnestly solicited. (The only thing I'm not sure about is whether someone would really want a round board but you may have other observations. I don't know the wood but I'm speculating they do some serious chopping in Thailand and it doesn't look or feel cheap.)\n\n\"Job lot\" stuff goes quickly and there are about 4 more in good condition left so I hope I get feedback ASAP. TIA.",
"loss": false,
"prefix": "subfuscpersona:"
},
{
"from": "gpt",
"value": " I like it sub & would be happy to recieve it as a gift & would deffinantly use it. Not only would it be useful, but it is pleasing to the eye.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Personally I perfer ones with with 4 sides vs. round ones. Its a very nice piece though. You may casually mention what you found to the people your thinking about getting one for and see what their opinion is. If its a place where you can return things then go ahead and by them and within the weeks time see what your friends feelings are regarding the shapes they perfer. If they would perfer the later then return the pieces and your not out any money.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "gpt",
"value": " Could you post a close-in shot of the grain of the sides? Are the inlaid pieces a thin veneir (sp?), or are the \"blocks\" solid?\n\nIf the blocks are solid, odds are, you've got a nice quality piece of \"end-grain\" constructed cutting board.\n\nI'm thinking about making some edge-grain cutting boards. Gotta find access to some power tools first, though.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " pretty decent",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "gpt",
"value": " To repeat myself from the other place you posted the same question ...\n\nFor some reason it appears that the Asian cutting boards generally are round ... at least from watching various Asian chefs on TV. Of course, most of them also look like a 3-4 inch thick slice of a large diameter tree trunk. \n\nAlthough, like MJ, I really like a larger rectangular board - I could see where this would be a handy size if you had limited counter space. It appears to be an end-grain board, which is a big plus because it will not warp or dull your knives as much as a side-grain board. \n\nI went out a looked at other round boards at various sites ... most are about 15-16 inches in diameter ... and cost between about $60-$100 ... so $10 is a steal deal. \n\nFWIW - your picture is actually of the bottom of the board. The other side (without the indentions) is the top. Sitting that way, if you want to pick the board up you have a space to get your fingers under the board - like a built in handle. \n\nIt looks like a nice board to me! Sure can't beat the price. And, if I got one as a gift I certainly would appreciate it.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "human",
"value": " hi AllenMI - here are the pix\n\n\n\n\t\t\t\n\t\t\t\tAllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tCould you post a close-in shot of the grain of the sides? Are the inlaid pieces a thin veneir (sp?), or are the \"blocks\" solid?\n\t\t\n\n\n\nThe blocks are solid. I couldn't think of the right way to describe it. Here are the closeups (wish I could use the camera to better advantage)\n\ncloseup - side view \n\n \n\ncloseup - top view",
"loss": true,
"prefix": "subfuscpersona:"
},
{
"from": "gpt",
"value": " educate me\n\nhi Michael and Allen\n\nThanks for the info - I didn't know I was using it upsidedown. Now that I posted more pix, does this look like what you're calling \"end-grain\" (???)\n\nPlease educate me further - what's end-grain and why is it kinder to knives? \n\n====================\nThanks to all who've taken the time to reply. It's greatly appreciated. :!:",
"loss": true,
"prefix": "subfuscpersona:"
},
{
"from": "human",
"value": " i think that's a beautiful board",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Meal Challenge",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone have any good recipes that cost under $10 and makes enough for leftovers the next day. \n\nMy friend and I had a competition once to see who could come up the the best ones. But the trick was on the leftover day you wouldn't have to alter the dish. This was for 2 people.\n\nHere are some of them that we came up with. It was quite a challenge, but a lot of fun. We got together one weekend and cooked several of the dishes and had friends over to taste them. It made for a fun party.\n\nCorn Chowder\n2 slices bacon\n1 onion\n1 can cream style corn\n1 can cream of mushroom soup\n1 soup can milk\n\nBrown bacon. Remove. Add chopped onion. Saute until soft. Add the rest of ingredients with crumbled bacon. Heat through.\n- I sometimes add ham\n\nBeef tips on noodles\n2 lbs. boneless stew meat\nsalt and pepper\nseasoned salt\n1 can cream of chicken soup\n1 can water\nNoodles or rice\n\nSprinkle meat with salt and pepper. Pour in soup and water. Cover and bake at 400 for 1 hour. Turn oven down to 300 and continue baking for an additional 2 hours.\n\nChili Mac\n1 pkg. (16oz.) noodles\n1 can enchilada sauce\n1 can tomato sauce\n1 lb. hamburger meat\nonion\ncheese grated\nsalt\nmexicorn\n-later I decided to add a taco seasoning packet to meat. \n\nCook noodles. drain. Mix all ingredients. Bake 350 until onions are done.\n\nRancheros Casserole\n1 pkg. au gratin potatoes\n2 1/4 cup boiling water\n1 cup canned corn, drained\n2/3 cup milk\n1/2 lb. lean ground beef, cooked and drained\n1 cup shredded taco-seasoned or cheddar cheese\n\nHeat oven to 400. Mix potatoes, sauce mix, water, corn and milk in ungreased 2 qt. casserole. Stir in beef and 3/4 cup cheese. Bake, uncovered 30-35 minutes. Sprinkle with remaining cheese. Let stand a few minutes.\n\nOrange Chicken over Rice\n2 lb chicken breast, boned, skinned and cut into strips\n1 cup orange marmalade\n1/2 cup orange juice\n6 cups rice, cooked\ncooking spray\n\nBrown chicken in skillet or wok coated with cooking spray. Combine marmalade and orange juice, and add to skillet and chicken. Stirring occasionally, cook about 10 minutes or until sauce thickens. Serve warm over rice.",
"loss": false,
"prefix": "abjcooking:"
},
{
"from": "gpt",
"value": " That's a really good idea you have!\nTaste of Home has a section each issue devoted to \nthe same type of thing. It's heading is usually\nsomething like \"feed your family for $1.92 per plate\"\nand it's an entree, salad and desert, usually.\n\nIt's always so nice when we can cook and save money\nat the same time! It also helps us budget when\nwe want to splurge on expensive cheeses and meats!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Some ideas.\n\nCheeseburger Chowder\n1 lb Ground beef (can also use ground turkey)\n2 Potatoes, peeled and cubed \n1/2 c Onion, chopped\n1/2 c Celery, chopped \n1 c Beef broth \n1/2 c Water\nSalt and pepper to taste\n2 1/2 c Milk \n3 tb Flour \n1 c Cheddar, shredded \n\n1.In large pot brown beef, drain. Stir in veggies, broth and 1/2 cups water. Season with salt and pepper. \n2.Cover and cook until veggies are tender, 15-20 minutes. \n3.Blend 1/2 cup milk with the flour. Add to saucepan along with remaining milk. Cook and stir til thickened and bubbly. Add cheese. Heat and stir until cheese melts. \n\nDirty Rice Casserole\n1 1/2 lb Ground beef or pork sausage (can use a combination)\n1 Onion, chopped \n1/2 Bell pepper, chopped \n1 Rib celery,- chopped \n1 can Cream of mushroom soup \n1 can Cream of celery soup \n1 can Cream of chicken soup \n1 1/2 c Raw rice \n\nPreheat oven to 325F\n1.Saute ground beef and or pork sausage; pour off drippings. \n2.Saute onion, bell pepper and celery. Add all cream of mushroom soup, celery soup, chicken soup and rice. \n3.Pour into greased 13x9 baking pan. Cover tightly with foil. Bake for 1 1/2 hours.\n\nWild West Casserole\n1 1/2 lb Ground beef \n1 Onion, chopped \n1 can Ranch-style beans \n1 can Enchilada sauce \n1 can Cream of chicken soup \n1 c Cheese, grated \n1 can Rotel, any style \n1 can green chilies\nFlour tortillas \n\nPreheat oven to 350F\n1.Brown meat and onion; drain. \n2.Line 13x9 pan with tortillas. Pour in meat. Layer with beans and then pour sauce and soup evenly over the top. \n3.Top with cheese and another layer of tortillas. Pour Rotel over the last layer of tortillas and bake for 45 minutes.\n\nApple Noodle Kugel\n8 oz Noodles, cooked & drained \n1 can Apple pie filling \n6 Egg whites \n3/4 c Sugar \n1/2 c Orange juice \n1 ts Lemon juice \n1/2 c Raisins \n1 c Walnuts (opt)\n1/2 stick Butter, melted \n1 1/2 tb Sugar \n3/4 ts Cinnamon \n1/2 c Walnuts (opt)\n\nPreheat oven to 350F\n1.Mix noodles with melted butter. Add eggs, sugar, apples, juices, nuts & raisins to noodles. Mix well. \n2.Spread mixture in a 13x9 pan. Combine sugar and cinnamon in a small bowl; sprinkle over the noodle mixture. Top with 1/2 c walnuts, if using.\n3. Bake for 1 hour - let stand before serving.",
"loss": true,
"prefix": "kansasgirl:"
},
{
"from": "gpt",
"value": " Okay, I'll give this thing a stab (while noting that Audeo's Texas Chili recipe will kick my butt, but perhaps they will eat it all, leaving no leftovers, and disqualifying her!)\n\nOkay, Lancastshire Hot Pot...\n\n2 lbs of the very cheapest beef or pork you can find...I'm looking at beef shank, normally a quite undesireable cut, or blade steak, if you have a nickle or two extra...cube this into 2\" cubes, and flour well with a half cup of flour...\n\n4-6 medium potato's, skinned and cut into 3/8\" slices\n\n2-3 medium onions, skinned, and sliced 3/8\" thick, separated\n\n4-6 carrots, peeled and chopped\n\na can of cheap consomme or onion soup\n\n1.5 cups water\n1/3 cup of margerine\nSalt and pepper...\n\nIn a dutch oven, layer in the potato slices, one slice thick..\n\nAd 1/3 of the onion and carrot pieces, then 1/3 of the meat...\n\nAdd salt and pepper judiciously, then repeat, twice...\n\nBoil the water, add the soup, or soup mix, and dissolve and mix...pour this over the meat and veggie mix...\n\nDollop on the margerine, then cover and cook at 325 for about three hours...\n\nShould feed four two meals, provided you don't kick it up, and use a good seasoning salt, chopped kidney bits, honest beef stock, garlic, etc...and make it REALLY tasty! (Sorry, had to keep it on budget!)\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " what a good idea. Here are two I can think of. I am sure I can dig up many more but here are two for starters:\n\nSpinach and Pasta\n\nFrozen Chopped Spinach - 2 packets \nPacket of shell pasta\n6 cloves of garlic finely chopped\n1 tsp of red dry chilli flakes\nolive oil about 2 tbsp\nwater to boil pasta\nsalt to taste\ngrated parmasean to sprinkle\nGarlic Bread for accompainement or a readymade salad in a bag \n\nPlace the water to boil. Add salt and pasta and spinach to the boiling water. Cook until pasta is aldente. Drain in a colander (the spinach will stick to the pasta)\n\nIn another pan, add oil. When it's hot add the garlic and red chilli flakes. Saute for a few minutes. Next add the drained pasta and spinach. Stir to combine. Add grated parmasean and serve with garlic bread or salad.\n\nSpicy Potatoes\n\nPotatoes - About 4 large ones boiled and cut into small cubes\n1 large yellow onion chopped \n1 jalapeno pepper chopped\n1 tbsp of curry powder\n1 tsp of cumin seeds\njuice of a small lime\n1tsp of salt or to taste\npinch of sugar\n2 tbsp of oil\n2 cloves of chopped garlic\ncilantro for garnish\n\nAdd oil to a pan. When the oil is hot, add the cumin seeds. Reduce the heat and add the garlic and jalapeno. Saute for a minute or so. Next add the onions and cook until they are translucent. Now add the potatoes, curry powder, salt, sugar, lime juice and stir everything to combine. \n\nCook covered for 15 minutes on low. \n\nGarnish with cilantro and serve with pita bread.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " cabbage and noodles (just wide pre-cooked egg noodles, sliced cabbage, lots of butter, garlic powder, black pepper, and salt all fried together.)\n\npierogy casserole:\nlayer cooked lasagna noodles, mashed red potatoes, cheese, sauteed onion, garlic, sauerkraut if you'd like, and dot with lots of butter. bake at about 350 till warm and browned.\n\ni have a bunch more. i'll post them if i think of it later.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " A platter of boiled potatoes halved,, boiled eggs halved, sliced red onion, sliced avocado, lots of green olives, sprinkled with season salt of garlic and pepper or ADOBO and covered in olive oil. What a great Latin meal.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " Homemade Chicken Noodles with Mashed Potatoes.....even better the next day in my opinion\n\nHam & Beans and Corn Bread.....dirt cheap....filling and always leftovers. I should know we were served this a lot as kids ...there were 6 of us kids. I eat them maybe twice a year now",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " navy bean or Great Northern bean soup:\n-dried or canned beans (prep the dried ones as the package calls for; rinse the canned ones)\n-quartered white onions\n-ham steak or frozen leftover Holiday ham\n-ham base\n-lots of black pepper\n-water\n-bacon fat or butter\n\nsoften onions in a little butter or bacon fat. make your broth from all other ingredients except for the beans and ham. when broth is right, add the beans, shreds of ham and water as necessary.\nserve with big hunks of hearty Italian bread w/ butter.",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Make a Spanish tortilla. Fry some potatoes and onions. Take out of skillet. Put beaten eggs in same skillet. When they are halfway cooked put the fried potatoes and onions on top of the eggs. Take a plate on top of the skillet and flip the skillet. Put what is on the plate back into the skillet to cook for a few minutes. Serve immediately.\n\nA tasty thrifty dinner that comes to mind is any kind of legume soup. Add water and/or broth to soaked legumes (lentils and split peas do not require overnight soaking). Add chopped vegetables to beans. Cook all 'til beans and vegetables are tender. If not cooking a grain in the legume soup serve with rice or bread.",
"loss": true,
"prefix": "honeybee:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is your favorite \"combination\" spice?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm sure it could be easily duplicated with a little trial and error, but I love Lawry's Garlic Salt. I also really like Old Bay for seafood.",
"loss": false,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " My favorite is the Mesquite seasoning from Olde Westport\nI can't figure out how they do it, but it is sooooooooo good on grilled steaks!\nwww.OldeWestportSpice.com",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " McCormick Grill Mates. I like the Montreal Steak seasoning.",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " I'm with MJ! That stuff is good on chicken & pork chops too!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " I don't know if this one qualifies as a \"combination spice\", but I really enjoy vanilla sugar (made from the last bean I was able to afford recently!).\n\nIn my first order from Penzeys, I also grabbed some of their Shallot-Pepper Seasoning that is indescribably wonderful on fish and chicken. It contains Tellicherry black pepper, tarragon, shallots and bay leaves.\n\nOne of the many joys I've received from this site is the introduction to Penzeys. Thank you so much for that one!!!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " Rachel Ray is always using grill seasoning, so I had planned to try some. It's a definite now that it has received multiple recommendations. The latest Penzeys catalog arrived earlier this week and I looked under G, but no grill seasoning was listed. I'm going to check closer because it may be listed as something else. If not, our local supermarket has McCormick-Schilling, and their products are usually okay.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " MJ said:\n\t\t\t\n\t\t\n\n\n\t\t\tMcCormick Grill Mates. I like the Montreal Steak seasoning.\n\t\t\n\n\n\nsame here. i even use it on my burgers",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Posh and Scary (sorry, couldn't resist, tee hee)",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Tony Satcheries and Chesapeake Bay Seafood Seasoning for fish and other seafoods\n\nLee & Perrins Worchester Sauce is a diving blessing. Add anchovy paste, crushed garlic, salt, pepper and chives to a tupperware and marinate steak in it. DIVINE.",
"loss": true,
"prefix": "Weeks:"
},
{
"from": "gpt",
"value": " One of these days I'm going to try and reformulate my basic poultry seasoning. I haven't tried that in awhile, but I seem to be pretty good about seasoning anything chicken-flavored (such as a roast chicken, chicken pilaf, etc.) by hand with seasonings I have in my pantry. I also tend to formulate most of my own seasoning mixes. I don't know why, but I just like to play with the flavors.\n\nI also make my own Mexican seasoning, as well as Blackened Seasoning (although that recipe is courtesy of Chef Prudhomme's cookbook).\n\nI think the only store-bought seasoning mixes I use are Broiled Steak Seasoning and Lawry's Seasoned Salt.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " mudbug, that was terrible... \n\notter, i love lawry's seasoned salt. i put it on everything, corn, salads, london broil, baked taters. i'll have to try their garlic salt.\n\nmy fav blended seasoning is what is normally referred to as italian seasoning (what else?). a combo of oregano, parsley, basil, majoram, savory, thyme, rosemary, garlic powder, onion powder, and ground bay.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Key West Style by McCormick. The best I've ever had, very hard to find:\n\nhttp://www.mccormick.com/foodservice/productdetail.cfm?id=10318&selectedGroupID=5151",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "human",
"value": " I wanted to fill out my Penzeys order, so I'm getting some of their Chicago Grill Seasoning. I've seen the Montreal Steak Grill Seasoning locally, and there were also a few McCormick other ones, so maybe the Key West will be an option also.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " Its very very good. The Montreal Steak and that one. They also make a Carribbean Jerk Seasoning thats worthy to be tried, but don't buy them all at once!!!!!!!!!!!!!!",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "human",
"value": " My favorites over the years have become Lawrey's in general (great in macaroni and potato salads, or just on cottage cheese), Cavender's Greek when I need a \"garlic salt\" (love the sage edge in it), and any of the Montreal Grill seasonings. RR says she doesn't buy the chicken because chicken grill seasonings have some chicken broth powder in them. I suppose I buy them FOR that reason. Gives some real flavor to the skin, or better yet, if you're going skinless, gives you some of that flavor you're missing. Oh, don't forget Old Bay for anything seafood. \n\nI also buy any pastes, sauces and mixes by Thai Kitchen and Patak. These two lines give me great flavor without trying to maintain a kitchen full of spices that only hubby and I will eat, so we cannot put a dent in them. Although I will in the summer (when herb garden is at its fullest) make Thai green curry paste from scratch, I love to be able to make Thai and Indian dinners for the two of us with these assists.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " I agree with MJ",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sink odors",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What do you use to get ride of funky sink/ garbage disposal / dish cloth odors?",
"loss": false,
"prefix": "vilasman1:"
},
{
"from": "gpt",
"value": " Lemon rinds down the disposal and daily laundering of the cloths!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " ew... \nI need to make lemonade , thanks for reminding me to use these lemons...\nI will try orange glow as well",
"loss": true,
"prefix": "vilasman1:"
},
{
"from": "gpt",
"value": " along with the previously-mentioned lemon rinds (orange and lime rinds work, too ), try a somewhat profuse amount of baking soda along with some white vinegar. \nflush the sink once the foam dissipates.\nas for dishcloth odors, buy a few containers of those Palmolive disposible dish cloths, or buy a lot of bleach... i throw stinky washcloths away when they get an odor...",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " Yuck..........me thinks the new house will be garbage disposal free. My dad has one out in his kitchen in the garage......that thing freaked me out as a kid. I hated cleaning up out there. Like the jaws of life going to snatch me up .....no chew me up and spit me out into the city sewer. Not something I'll require for the new house.",
"loss": true,
"prefix": "SizzlininIN:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Beginner Questions",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Greetings all. Im very new to cooking (although I am young so at least Im starting early). I want to learn how to cook effectively and even start experimenting However, Im having some problems.\n\nI love watching \"Good Eats\" on FoodTV because the host (Alton Brown) not only explains the recipe, he explains the details behind it. He goes into everything that is going on, not just what to add and how long to watch it.\n\nMy question is does anyone know of any online resources that provide the same type of information? Sure, I can always just look at recipes, but I really want to understand what is going on so I can think about the logic of it myself. \n\nOh, and I ask for online resources because im severly limited on income (college student).\n\nSorry, Im a programmer by nature and always want to know how things work (down to the nitty-gritty). Is anyone else like this? \n\nThanks for any and all advice in advance!",
"loss": false,
"prefix": "will:"
},
{
"from": "gpt",
"value": " Welcome, Will! You'll find yourself in some very good company here and it's good to have you join us.\n\nI certainly understand your nature -- I was an MCSE in NT4 and 2000 prior to tech death, and am a big AB fan. Like most SE's, my closet hangers are almost exactly an inch and a quarter apart. Yep, I understand your need for nth detail.\n\nOf course, I don't have a website to recommend to you, but I'm pretty sure that one exists. And if there is ANYONE here who would know what that site is, that person would likely be Wasabi Woman. Send her your question and stand back to be amazed!\n\nGood to have you with us, Will.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Wasabi Woman? is that a user on the board? Not sure I know of her.",
"loss": true,
"prefix": "will:"
},
{
"from": "gpt",
"value": " Yes, Wasabi Woman is her user name. Find her posts under Search, then by author. If fading memory serves me from a few months ago at the FN boards, Wasabi Woman also has a programming background. Seem to recall that, anyway.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Will, don't know if this helps because I haven't read it, but there's a book out called \"What Einstein Told [or Said To] His Cook,\" Robert W-something (Wolke?) is the author. Robt W has a regular column in the Washington Post food section (Wednesdays) that's about the science aspects of food and cooking. You might try to find the book in the library or check out WaPo online.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Washington Post hunh? I will have to check that out. I used to live in the MD area (moving back soon) and never thought about it. Thanks for the input.\n\nWhat is FN boards? Sorry, dont know that acronym",
"loss": true,
"prefix": "will:"
},
{
"from": "human",
"value": " FN boards is/was The Food Network Message Boards.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Oh (duh!)\n\nthanks for that one",
"loss": true,
"prefix": "will:"
},
{
"from": "human",
"value": " Your Welcome!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Check out Cooksillustrated.com or invest in a years subscription, They break down recipes and rate different things every month. GREAT source.\nAnd no outside advertising either, like a consumer reports for cooks.",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " You'd probably want to take a look at Shirley Coriher's (I think that's how you spell her name) books. She's often on Good Eats and explains things from the food science point of view. \n\nA big piece of advice I have for you is to develop a sense of taste. If you can't taste your food and all the nuances of it, you will have a hard time becomming a better chef.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " yea i started out young too and im still young lol i started off with the washington post - \"if you don't get it you don't get it\"",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "human",
"value": " i checked the washington post... i couldnt find any archive for the food section so I guess I will just have to visit it on a daily/weekly basis.\n\nThanks for the Cooksillustrated.com suggestion. Really nice site...\n\nI typed in that Shirley's name into google and it corrected it to this: Shirley Corriher. Just in case anyone wants to know. But thanks alot psiguyy",
"loss": true,
"prefix": "will:"
},
{
"from": "gpt",
"value": " Will, I know you asked for websites, but do check out your local library; they're a great resource for cookbooks without having to spend money!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I have to admit that I didnt check the local library. I had problems finding science books regarding another subject (biology in marine aquariums) so I didnt even try for cooking. Perhaps I should. \n\nGives me something to do during lunch \n\nThanks alot for the info!",
"loss": true,
"prefix": "will:"
},
{
"from": "gpt",
"value": " Will, instead of looking for cooking books in the library, look for food science books. I think that's what you're looking for. You'd probably have better luck looking for food science books in a college library.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tWill, don't know if this helps because I haven't read it, but there's a book out called \"What Einstein Told [or Said To] His Cook,\" Robert W-something (Wolke?) is the author.\n\t\t\n\n\n\nYes this book by Robert Wolke is amazing. I have read it many times now and continue to learn tons from it. The chapter on salt is one of my favorites. Every person who enjoys Good Eats should get this book.",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Hi Will, \nI love the chemistry of cooking and have many books on the subject. The only web sites that I have found over the years are geared more for kids. I listed one below. I also have listed a few books you might want to check out. My favorite is On Food and Cooking. It was used as a textbook in a food chem. class I took in culinary school. I still have it and still use it. \n\nhttp://www.discoveryeurope2.com/kitchen/index.php\n\nOn Food and Cooking by Harold McGee\n\nThe Curious Cook: More Kitchen Science and Lore by Harold McGee\n\nThe New Kitchen Science: A Guide to Knowing the Hows and Whys for Fun and Success in the Kitchen by Howard Hillman\n\nThe Inquisitive Cook (Accidental Scientist)\nBy A. Gardiner, B. Wilson \n\nCookbook Decoder or Culinary Alchemy Explained by Arthur Grosser",
"loss": true,
"prefix": "Chef Tink:"
},
{
"from": "human",
"value": " Cooks Illustrated and \"America's Test Kitchen\" (a PBS show) are one and the same. Not quite as nitty-gritty as Alton Brown, but in its own way as good, in that they do a couple of recipes from the ground up, but also taste test ingredients and cookware appropriate to the dish they are cooking. Great if you're starting from scratch, you can find out what is worth the $$ to buy. I love it because rarely do the most expensive ingredients or cookware come out as the best.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Claire is right about Cooks Illsutrated and the TV show. Also, the dishes they cook on the show are ones suitable for beginners, without a lot of tortuous technique and esoteric ingredients.",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: leftover candy",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " now that halloween is over, there should be plenty of leftover candy out there to cure everyone's munchies. I've got about 40 bags of mini m&m's that i'm gonna throw in cc cookies, it's too bad I don't make gingerbread houses. maybe I'll try one this year. anyone have a good use for blowpops?",
"loss": false,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " Send the blowpops to me! I am addicted to suckers!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " southerncook said:\n\t\t\t\n\t\t\n\n\n\t\t\tnow that halloween is over, there should be plenty of leftover candy out there to cure everyone's munchies. I've got about 40 bags of mini m&m's that i'm gonna throw in cc cookies, it's too bad I don't make gingerbread houses. maybe I'll try one this year. anyone have a good use for blowpops?\n\t\t\n\n\n\nerm.. I can't think of anything to do with blowpops, but M&M's .. a zillion different things.. let me think about it.. I might be able to come up with something.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " As for the blow-pops, do you know any kindergarten teachers? These are great to use for Turkey bodies at craft-time. They stick on feathers at the twisted part, and a head on the round part, and then feet to anchor it.\n(does this make sense?) \n\nOr, you could find someone who's kid has a November birthday, and offer to add it to his/her pinata!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " my idea for your blowpops, if you care to wait a little while, is to take them to Little League games, little guy football practices, or to your home town high school football games and pass them out to the players. Our sons always loved their blowpops as did their pals, during games of any sort. Or take to a church and give them to them to pass out to the kids, or workers that care for the little ones during services. Is there a shelter near you? A mission? Give away and you'll get back tons for your efforts.\n\nNow, when I was pregnant with our middle son, we had a quiet Halloween and I'd bought many many bags of mini snickers bars. Well, my solution was to make a standard cookie dough, and melt the snickers bars in there, and form cookies, then take them to the prenatal course my hubby and I were taking, for all the expectant mommies, me being one of them, boy were they good. Or make batches of cookies using your m&m's and take them to the local hospital and give to nurses or mommies who just delivered or are about to have a baby. I did that after our last baby was born and it made me feel especially good.\n\ngood luck.",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " my youngest will think he's too old to make turkeys with the pops, but I have a neighbor who teaches 1st, and she may want to do that for thanksgiving. can't just give them out at school, they have gum in the center (the first rule of school we all learned...NO GUM ALLOWED!) but she ought to be able to decorate them and let them bring them home. Thanks guys...I'll be making cookies this afternoon w/the mini's, have a new recipe and new technique for chocolate chip. let you know how they turn out.",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " wow, great ideas lefselover and jkath!! I never would have thought of them.",
"loss": true,
"prefix": "Juliev:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How big is a cup?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Quick question, in ml or ounces how much is a standard 'cup'?",
"loss": false,
"prefix": "DanSM:"
},
{
"from": "gpt",
"value": " 8 fluid ounces and 16 tablespoons dry. I think that's right.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " 8 oz or 225ml",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " I thought a cup was 8 oz or 250 ml??? Ok someone's got some splaining to do.....",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " A US cup is 8-0z, 16 US tablespoons, or 236 ml. \n\nAn English cup is 10 imperial oz - or 20 4/5 US tablespoons, or 284 ml.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " This is an example of why we should be weighing dry ingredients.",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " It's a good reason to go metric all the way around, southerncook!",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " If the memory is still instact, a cup i.e. w/saucer is usually 6 oz and a mug is between 8 and 10. If I am wrong I will be corrected here soon.\n\n\n\n\n\n\nTHE DUCKS SENT THE HUSKIES PACKING 31-6",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Michael in FtW is on the ball. with his answer.\n\nWhich prompts my warped sense of humour to say\n\nHow long is a Chinaman.\nSo Long is his brother.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "gpt",
"value": " It depends....A, B, C or double EEEEEE.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "human",
"value": " naughty girl, wasabi...........",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Wasabi Adobo",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " wasabi, I went to the puerto rico cooking site and there was listed adobo, so I clicked to find out what it was. It was equal amounts of garlic powder, onion powder and oregano, and S/P to taste, rub it all over the meat and let sit for 30 minutes and cook. It said it would be good on any kind of meat or fish. Used it on my steak the other night and it was great. I hope this is not the second time I did this, but I could not find it so here it is, hopefully not again.",
"loss": false,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Sounds delish, norgeskog, Glad I could help.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "human",
"value": " wasabi said:\n\t\t\t\n\t\t\n\n\nSounds delish, norgeskog, Glad I could help.\n\n\n\n\nIt certainly was, and you certainly did, thanks again.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I'm saving you $60 bucks",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My puppy threw up. For no good reason. She acted fine before and after the incident, but I got scared, went to the vet. He said make this soup:\n\n1 carrot\n2 chicken breasts\n1/2 cup rice\n2 cups water\n\nBoil up, give to puppy for 2 days. \nDog is fine now. My wallet is lighter.\nSometimes I guess they just throw up?????",
"loss": false,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " Yeah, they do. She might have eaten something in the yard--you never know with pups! Our vet always said to cook some lean ground beef and mix with white rice. I guess it's the same idea as what yours suggested, but yours sounds healthier. Glad she's feeling better!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "human",
"value": " Yes they do - and it's usually in the middle of the night while they are sleeping with you \n\nThanks for the recipe. A friend has a dog AND a son with nervous stomachs. The dog is on tranquilizers.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " So what's worse - the silent doggy barf - or the cat in the middle of the night with a hair ball - where you can hear it but can't see it?",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " yuck - we get all of the above - 3 cats and 1 dog",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " LOL Your guys break me up. How about This. Riding in car, puppy sitting on DH shoulder, against seat, up-chucks. He must have been eating acorns. Made a quick stop at a Dollar store for clean up stuff.\nOr: 5 o'clock in the morning, bare-foot, to the kitchen to make coffee.\nYUK-YUK \n\nNow, I need to know how to index this recipe to my file.",
"loss": true,
"prefix": "bege:"
},
{
"from": "human",
"value": " No onions in the soup. Onions, garlic, chocolate and grapes/raisins are known to be \"poisonous\" to the dog., CHOCOLATE is supposed to be deadly. There are other things too. Although I have a neighbor that says he gives his dog EVERYTHING and has never had a problem.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " I have a 4 month old puppy and kitten and they both up chuck now and then and for the puppy it is usually from something she has picked up in the yard. Everything in the mouth ya know.The kitten just eats to fast. I also have another older, long haired cat and she gets those nasty hairballs. I give her medicine for the hairballs but she still gets them but not as often.In our house at night if you have to get up put slippers on or turn on lights and watch where ya step.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " Thumpershere2, we had the same problem with our cat until the vet gave us a good trick to use: elevate the cat's food bowl--we have ours on a brick. It's helped a lot! That's not to say that he doesn't eat too fast and get sick now and then (like this morning!), but it's a lot better than it used to be. It may have something to do with getting less air in his tummy while he eats? Who knows, but at least it helps!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " ther's nothing more unpleasant than getting up in the middle of the night and squishing a warm hairball between your toes.\n\nlol, debthecook, is that middie's recipe for chicken and rice? i'm suppposed to bring it to bang's this sunday for the pot luck. i didn't know it was for his pitbull...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " NO that's NOT my recipe for chicken and rice roflmao",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " buckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\tther's nothing more unpleasant than getting up in the middle of the night and squishing a warm hairball between your toes.quote]\n\nIck! or a COLD one!\n\nOur vet told us to feed our cats a tablespoon of pure pumpkin each day. Really elps with the hairballs, and it's great for their digestion.\n\nLiz\n\t\t\n",
"loss": true,
"prefix": "ParrotheadLizzy:"
},
{
"from": "human",
"value": " Hello all,\n\nI'm new here, so I don't want to seem \"pushy\"! It's just that I noticed you guys were busy sorting out the poor old hound - but nobody seemed to pay any attention to the mess.\n\nA tip I learned with spills (from both ends if you know what I mean!) is to grab kitty litter and empty it over the little darling's \"offering\".\n\nThis soaks up the liquids (which saves your carpet) and soaks up the smells (which saves YOU from contributing to the mess!)",
"loss": true,
"prefix": "keen kook:"
},
{
"from": "gpt",
"value": " Welcome, keen kook!! Katchy name there, too!\n\nGreat idea with the kitty litter...a much more pleasant option than some others I can think of! That stuff is great, great to keep around!!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " ParrotheadLizzy said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tbuckytom said:\n\t\t\t\n\t\t\n\n\n\t\t\tther's nothing more unpleasant than getting up in the middle of the night and squishing a warm hairball between your toes.quote]\n\nIck! or a COLD one!\n\nOur vet told us to feed our cats a tablespoon of pure pumpkin each day. Really elps with the hairballs, and it's great for their digestion.\n\nLiz\n\t\t\n\n\n\nlol, p.h.lizzy, do you have to wear a welders apron, hockey goalie helmet, and gauntlet gloves when you feed the cats the pumpkin?\n\t\t\n",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Debthecook,\nMy DH would eat that! Sounds good..he would probably fight the dog for that soup..and as you can see she is not very big. Poor little Dove.\n Marge~Dove",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " marmalady said:\n\t\t\t\n\t\t\n\n\n\t\t\tSo what's worse - the silent doggy barf - or the cat in the middle of the night with a hair ball - where you can hear it but can't see it? \n\n\n\nA silent doggy's flatulence.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " Dove, what a cutie patooti!\nMine is white too, a Bichon/Cavalier mix. Tomorrow the 19th she is being spayed. I'm not handling it very well, anyone have any advice they can share on the dog's care after surgery? I have to drop her off at 9am, pick her up at 6pm. I know the vet will tell me, but just wanted to know some info from any of you. Thanks very much.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "human",
"value": " debthecook - check your Private Messages, ok?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Deb,\n\nKeep her quiet; confined to kennel if possible. Pat and coo over her. She'll be fine.\n\nI take it this is your first pup? Going to the vet after barfing was a giveaway :P I've cleaned up a collective (not consecutive ) 65 years of dog barf (some just last nite as I watched the Sox game) and worse. And dealt with several serious doggie health issues. \n\nI'd be happy to help with any questions you have.\n\np.s. Schnitzel nearly ate one of my habarneros yesterday when it fell on the floor! Unfortunately, he'd probably like it. He loves tabasco sauce.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: To preheat or not w/electric oven broiler",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hope everyone had a nice Thanksgiving. \n\nIn our previous home, I had a gas range/oven/broiler. Since moving, I now have all electric appliances. I am aware of the necessity to preheat when using the oven, but is it necessary to preheat when using the electric broiler? With gas, I never did, but it seems to be taking longer to grill inside. I've made it these past several months since moving without the need to use the inside broiler, as have been using the outdoors Weber grill. Too cold for me to want to go with that until Spring, and so I am now uncertain about the inside electric broiler. Any tips would be greatly appreciated.",
"loss": false,
"prefix": "cats:"
},
{
"from": "gpt",
"value": " The electric broiler will take a little time for the coils to heat up, it's not 'flame-on', like gas.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " I have an electric stove and I usually preheat my broiler. You can put your food under the broiler right away and it will cook when the broiler reaches it's high temp. Just seems like it takes longer that way tho.",
"loss": true,
"prefix": "thumpershere2:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Your Favorite Batter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I saw a post about beer batter on another thread & thought I'd start this one. What are your favorites? My 2 favorite batters for frying are:\n\nMagic Batter\n\nmustard\nLouisiana hot sauce\n\nMix equal parts mustared & hot sauce. Marinate steaks(goat, sheep, fish, duck, or any meat with a gamy smell or other tough game.) After marinating, roll in seasoned flour & fry.\n\nand,\n\nBeer Batter\n\n1 1/2C. flour\n2 eggs\n1C. flat beer(I measure out one cup to let go flat & then drink the rest )\n1tsp. salt\n1tsp. oil\n1/2tsp. pepper\n\nSeperate eggs; beat yolks with oil. Add beer, flour, salt, & pepper. Beat egg wites & fold in, mixing well. Dip desired meat or veggies in flour then in batter & fry in hot oil until golden brown. Drain on paper towels.\nThis is great for shrimp, onion rings, fish, or almost anything deep fried.",
"loss": false,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " I am a huge fan of a tempura batter and also equal parts flour and beer.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Since I live in Western Ny, most of us go out for fish fry on friday nights! Two places that I know of that offer an excellent fish fry use beer batter, it's yummay!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " I like to use pancake batter for onion rings but instead of adding water to the powder I add beer.",
"loss": true,
"prefix": "SizzlininIN:"
},
{
"from": "human",
"value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tI saw a post about beer batter on another thread & thought I'd start this one. What are your favorites? My 2 favorite batters for frying are:\n\nMagic Batter\n\nmustard\nLouisiana hot sauce\n\nMix equal parts mustared & hot sauce. Marinate steaks(goat, sheep, fish, duck, or any meat with a gamy smell or other tough game.) After marinating, roll in seasoned flour & fry.\n\nand,\n\nBeer Batter\n\n1 1/2C. flour\n2 eggs\n1C. flat beer(I measure out one cup to let go flat & then drink the rest )\n1tsp. salt\n1tsp. oil\n1/2tsp. pepper\n\nSeperate eggs; beat yolks with oil. Add beer, flour, salt, & pepper. Beat egg wites & fold in, mixing well. Dip desired meat or veggies in flour then in batter & fry in hot oil until golden brown. Drain on paper towels.\nThis is great for shrimp, onion rings, fish, or almost anything deep fried.\n\t\t\n\n\n\nSounds delicious - but can anyone tell me why the beer has to be flat? I thought it was the bubbles which made the batter light & frothy......?",
"loss": true,
"prefix": "keen kook:"
},
{
"from": "gpt",
"value": " Good question keen kook! I just wish I knew the answer.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Doesn't have to be flat - I use it right out of an opened bottle all the time!\n\nAnd Crews - that mustard/hot sauce sounds awesome - that's definitely going on my list!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Is that yellow mustard, crewsk?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tIs that yellow mustard, crewsk?\n\t\t\n\n\n\nThat's what I use since it dosen't specify.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " My favorite is Hank Aaron.",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " MJ said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy favorite is Hank Aaron. \n\n\n\n\n :roll:",
"loss": true,
"prefix": "crewsk:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: pumpkin pie",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " my mil gave me a few slices of pumpkin pie to take home. I put it away in the pantry not thinking. I didnt know if she had refridgerated it or not before she gave some for dessert at lunch. And, she did. So, I dont know if I can eat the pieces she gave me now Can I? I called to ask her, and of course, she has no clue, and now I want to have a piece and dont know if i will get sick from it?",
"loss": false,
"prefix": "tiggerbengal:"
},
{
"from": "gpt",
"value": " When did she give it to you? If it was today, just put it in the refrigerator and it should be fine. If it looks and smells ok, it should be fine. Since it most likely has eggs in it, you don't want to leave it out too long, but I can remember as a kid that ours stayed on the counter. It was always gone by about 2 days after Thanksgiving and we never had a problem. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " We took it home around 2:30 or so, and now its a little after 8:00, so 6 hours its been out. If not, I can just go buy me one tomorrow",
"loss": true,
"prefix": "tiggerbengal:"
},
{
"from": "gpt",
"value": " Don't worry about it. It should be fine.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " I agree.... its good.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " Pumpkin pies can be left out for hours at a time. Just look at your friendly neighborhood bakery. Their pumpkin and various other pies never see the inside of a refrigerator.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " I am so deprived. The TG dinner today I fixed at my daughter's boyfriends mothers was great. I do not do desert stuff, savory cook. So no pumpkin pie. It was the hostesses grandsons 4th birrthday, so we had Baskin-Robbins ice cream cake - chocolate cake and chocolate chip icecream with gummy bears and worms on top, yuk on that. when I get home I am going to Marie Collanders or my local favorite for pumpkin pie.",
"loss": true,
"prefix": "norgeskog:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: bang, i need a recipe from you!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " your vanilla wafer pudding. i hate sweet stuff and even i want to taste that. my Mom would love it, too. thanks.",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\tyour vanilla wafer pudding. i hate sweet stuff and even i want to taste that. my Mom would love it, too. thanks. \n\n\n\n\nI believe Bang went to Brooklyn to spend holiday with his mother, think she lives in Brooklyn, do not know how long he will be gone. Just wanted to let you know so you would know the recipe may not be here now.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " luvs_food said:\n\t\t\t\n\t\t\n\n\n\t\t\tyour vanilla wafer pudding. i hate sweet stuff and even i want to taste that. my Mom would love it, too. thanks. \n\n\n\n\nOk.......get yourself a box of Nabisco Nilla Wafers and the recipe is on the box. Yes it is Nilla not Vanilla.",
"loss": true,
"prefix": "Bangbang:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Deep Freeze",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am ashamed to say that I haven't cleaned out the freezer for LONG TIME. I have st arted to tackle it today and wonder if anyone can give me some good clues as to how they go about doing this? I know this is annoying topic and many will pass over but it has to be done. It is BIG freezer and I just pulled the plug and left the lid up. I had help last time I did it and seemed to go fairly quickly but no one here and I know t hat is something they don't want to be around to help out . Thanks. I just clean with baking soda water right? I can't even find the book that came with it. Can you tell I am not organized?",
"loss": false,
"prefix": "In the Kitchen:"
},
{
"from": "gpt",
"value": " The freezer and the oven........UGH!",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "human",
"value": " I use vinegar in mine. I also use the blower on the vacuum to make it dry out faster. Good luck. That job blows...heeheehee.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " I am glad I have all your sympathy. My nerves really get used on this one. Seems like life gets harder when you hope it will be good. Does your family dump on you too? If you cook, shouldn't they be willing to participate in your efforts? When I tell them my plans, they have obligations! Where do I come in? Oh, yea the oven is in need of cleaning too. Should have gotten self cleaning.",
"loss": true,
"prefix": "In the Kitchen:"
},
{
"from": "human",
"value": " I do not have any handy hints cause I do not have a deep freeze, but I remember defrosting my fridgs years ago, and that was a nasty job. I cannot imagine doing a whole freezer. I will be thinking of you doing it. How long does it take??? Maybe a hair dryer would help melt the ice, but then how do you get the melted ice out? I imaging tipping it over is out of the question. I am at a loss, good luck.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " We use a hair dryer to melt the ice..put a garden hose at the plug and let the water run down the drive way.\n\nWhen we were first married (100 yrs ago) ou tiny Fridge has spots we couldn't reach (no hair dryers back then) so we would use a hypodermitic syringe (sp? what you give shots with) and squirt hot water in those area..since he worked at the base clinic he could bring one home.",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " Is this a chest freezer? If it is, it's really easy to clean. All you have to do is get a Rubber Maid rubber dust pan. Maybe it's vinyl. So long as it's tough and not made out of hard plastic. \n\nUse this to scrape the frost off the sides and use it to scoop up the loosened frost from the bottom. That's all you need to do. You don't have to thaw and wash it. It can be done in so little time you don't even have to put your frozen food in a cooler.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " PSIGUY, now you tell me. I just got it finished the 'old fashioned' way. What a mess! It is a chest freezer and worry now the food did not get thawed out too much. I am not going to worry about that. Just get the thing plugged in and lot of buildup off. I always, always, say I will do different next time but do the same way every time. I have to throw some of pizzas out because they are wilted. We always buy them on sale anyway. Now the durn thing looks like it needs new gasket. When you try to do something constructive find something destructed. Anyone know how to do that? I am not going to tackle that project until I got incentive to do so. Big freezer was enough for one day.",
"loss": true,
"prefix": "In the Kitchen:"
},
{
"from": "human",
"value": " My 87 year old aunt has a small deep freeze which is not frost free and it is front opening, so water will drip out, she says. She also says that the freezer with a lot of build up is more economical than when it is free of icing. I do not know is that is true or not, but it does justify her not thawing it until she cannot insert a tooth pick into it or find anything that is in there. She unplugs it, puts the hair dryer on it to loosen the ice and scrapes away, and it works for her. Good idea that I had forgotten until I read psiguy's posting.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Frost is actually an insulator. Think IGLOO. So, the less frost, the more efficient it will run. \n\nUpright freezers that are not frost free have regrigerant running through the shelves. You can scrape some of the frost off, but not with anything metallic or sharp. If you do, you run the risk of puncturing the regrigerant tubing.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Its cold here!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " brrrrrrrrrrrrrrr!",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " Hate to rub it in, 90 degrees here and sunny..",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " can we all hate you, for just a minute, wasabi?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " :roll: yes",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " wasabi... :x",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Going to my room now.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "gpt",
"value": " yeah, sure, wasabi. go in there and turn the damn FAN on!!!!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " fan or ac mud? that's the question",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " OK, be like that......I'm going to the beach.",
"loss": true,
"prefix": "wasabi:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What do Lemon Blossoms Smell and Taste Like?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How do they compare with orange blossoms? I ask because orange blossoms are the only citrus blossoms that are used as food flavoring and I have no idea why because I do not live where citrus grows. Also, I have never seen essential oils from other citrus blossoms for sale. It seems unlikely to me that orange blossoms should be that special.",
"loss": false,
"prefix": "aruzinsky:"
},
{
"from": "gpt",
"value": " I know that lemon blossoms are used in foods, but I have only witnessed them as a decoration on cakes or pies and various pastries. I believe Greek foods often find lemon blossoms in the ingredients, but I may be incorrect on that. Somewhere, my grandmother recorded a recipe for lemon blossom preserves, and I'll try and dig it out for you, if you would wish.\n\nI am incapable of offering a comparison in tastes between Lemon and Orange Blossoms.\n\nFlower blossoms, as an ingredient, are used frequently in cooking in jams and jellies, baked goods, pies and pastries and soups to name a few. The concern is to find blossoms that are free of pesticides and other chemicals. Once found, the petals are used almost exclusively. And obvious exception to that would be rose hips...and I'll be making jelly from those right after the first frost. Another would be candied, where the entire blossom is \"painted\" thoroughly with egg whites and thoroughly coated with superfine sugar, then allowed to dry completely (several hours).\n\nI know a couple of people who mix stock petals and nasturtium petals or even chrysanthemum petals in their salads.\n\nHopefully, all will confirm first whether a flower is poisonous before ingesting....",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Audeo said:\n\t\t\t\n\t\t\n\n\n\t\t\tI know that lemon blossoms are used in foods, but I have only witnessed them as a decoration on cakes or pies and various pastries. I believe Greek foods often find lemon blossoms in the ingredients, but I may be incorrect on that. Somewhere, my grandmother recorded a recipe for lemon blossom preserves, and I'll try and dig it out for you, if you would wish.\n\nI am incapable of offering a comparison in tastes between Lemon and Orange Blossoms.\n\nFlower blossoms, as an ingredient, are used frequently in cooking in jams and jellies, baked goods, pies and pastries and soups to name a few. The concern is to find blossoms that are free of pesticides and other chemicals. Once found, the petals are used almost exclusively. And obvious exception to that would be rose hips...and I'll be making jelly from those right after the first frost. Another would be candied, where the entire blossom is \"painted\" thoroughly with egg whites and thoroughly coated with superfine sugar, then allowed to dry completely (several hours).\n\nI know a couple of people who mix stock petals and nasturtium petals or even chrysanthemum petals in their salads.\n\nHopefully, all will confirm first whether a flower is poisonous before ingesting....\n\t\t\n\n\n\nAnd, hibiscus blossoms are used in Mexican beverages and screwpine blossoms in Indian cooking.\n\nBut, the Mideastern countries use rose water and orange blossom water as extracts for flavoring food. There is no lemon blossom water, no lime blossom water, no grapefruit blossom water, no tangerine blossom water, no citron blossom water, no kumquat blossom water and no uglifruit blossom water. I got to know why or I will go nuts.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "gpt",
"value": " Ah, yes, aruzinsky. I certainly see your point.\n\nI regret my inability to help you with the extracts, but do let me know if I may offer you a referral in the aftermath.\n\nBest of luck!",
"loss": true,
"prefix": "Audeo:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need stovetop smoker recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a stove top smoker, but no idea what to do. Please help!",
"loss": false,
"prefix": "LynnT:"
},
{
"from": "gpt",
"value": " Arent' there instructions/recipes that came with it? I'd start there til you get a sense of how it works.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " Lost them! Tried the internet, but not the right place yet.",
"loss": true,
"prefix": "LynnT:"
},
{
"from": "gpt",
"value": " Stove top smoker recipes...\n\ncheck this site out...\n\n\n\n\n\nSMOKER RECIPES \n\n\nThe Cameron Stovetop Smoker lets you enjoy the enhanced flavor and aroma of smoked meats, fish, poltry and vegetables without paying those inflated specialty shop and glossy catalog prices. Do it yourself and save money as well as assuring the quality of your food when you select the ingredients. \n\nJAMAICAN JERKED PORK TENDERLOIN \nSMOKED TUNA STEAK \nSMOKED PORK BARBEQUE SANDWICHES \nNORTHWEST SMOKED SALMON \n CAMERON STOVE TOP SMOKER \nCAMERON Li'l SMOKEY \nWOOD CHIPS FOR SMOKING \nSTOVE TOP SMOKER RECIPES \n\n\n--------------------------------------------------------------------------------\n\nCAMERON RECIPE COLLECTION $14.50- \nSpiral bound soft cover. This is a compilation of approximately 200 recipes that we have collected over the past 10 years. All recipes are specific to the smoker. \n\n\n--------------------------------------------------------------------------------\nSMOKED TUNA STEAK \n1/4 cup fat-free mayonnaise \n1/4 cup plain fat-free yogurt \n1 teaspoon chopped fresh oregano \n1 teaspoon chopped fresh tarragon \n1 teaspoon lemon juice \n1/4 teaspoon salt \n1/4 teaspoon pepper \n4 (6 ounce) tuna steaks \n Combine first five ingredients in a small bowl; stir well, and set aside. Sprinkle salt and pepper over tuna. Using 2 tablespoons of apple chips, smoke tuna steaks for twenty minutes over medium heat. this should leave the steaks medium-rare. Do not overcook. Serve with the herbed mayonnaise sauce and a tossed salad on the side and you have a tasty, healthy dinner. \n\n--------------------------------------------------------------------------------\nNORTHWEST SMOKED SALMON \n11 lb. salmon filet \nlemon \npepper \ndill \n1 to 1-1/2 tablespoons alder chips \n Place the salmon skin side down on grill. Squeeze fresh lemon over fish; add a pinch of pepper and a dash of dill to taste. Smoke 17 minutes. turn burner off and let stand covered for 5 minutes. \n\n--------------------------------------------------------------------------------\n\n\n\nBEVERAGES \n\nHOMEBREWING\nWINEMAKING\nMEAD MAKING\nHARD CIDER\nCORDIALS\nROOT BEER \n\nDAIRY GOODS \n\nCHEESEMAKING\nYOGURT MAKERS\nICE CREAM \n\nMEAT MARKET \n\nSAUSAGE MAKING\nJERKY KITS\nCURED MEATS \n\nCONDIMENTS \n\nHOT SAUCE\nMUSTARD\nVINEGAR \n\nCANDY MAKING \n\nBUBBLE GUM KIT\nSUCKERS\nHARD CANDY \n\nBAKERY \n\nSOURDOUGH \n\nOTHER GOODS \n\nBARWARES\nWINE GIFTS \n\n\nJAMAICAN JERKED PORK TENDERLOIN \n2+ tablespoons Jamaican Jerk seasoning \n2 tablespoons vegetable oil \n2 pork tenderloins \n\n Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade. Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours. Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips. Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice. \n\n\n--------------------------------------------------------------------------------\n\nSMOKED PORK BBQ SANDWICHES \n1 pork shoulder (7 pounds) \nsalt and pepper \n6 tablespoons of oak chips \nbarbeque sauce \n Level out the woods chips over the middle third of the smoker pan. Rub the pork shoulder with salt and pepper and place it on the smoker rack. Carefully form a double layer aluminum foil tent over the pork shoulder crimping the foil tightly to the outside flange of the pan. Smoke for 1 hour over medium heat. Do not disturb the foil tent and place the pan onto a 275 degree oven for 4 hours. Creates a wonderful smell in the house on a wintry day. To serve, tear the meat from the bone using two forks and serve with your favorite barbeque sauce, a baked potato and cole slaw. \n\n\ncopyright 2004 J.R.Leverentz",
"loss": true,
"prefix": "pst1can:"
},
{
"from": "human",
"value": " opps...didn't give you site addy...\n\nStove top cooking recipes....www.leeners.com/smoker02.html\nHope this helps",
"loss": true,
"prefix": "pst1can:"
},
{
"from": "gpt",
"value": " Thanks, pst1can. Ordered the book --and a bunch of other stuff! Going to try homeade sausage, too.\n\nThanks, again. \n\n Lynn",
"loss": true,
"prefix": "LynnT:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: African Eats'",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Here is some unique for for ya! http://www.nbc5.com/irresistible/3803376/detail.html?z=dp&dpswid=1260382&dppid=65194",
"loss": false,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " Very interresting. I must give it a try. tell me, if i have sprayed my house with surface spray, will the cockroaches be safe to BBQ. Well, actually, safe to eat after BBQing. :? \n\nThe cockies usually have me on the menu",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "human",
"value": " I am not even gonna open that link, jr.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Save yourself, Mudbug!!!! Don't do it!!!!!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Try this.....my friend and her husband worked for many years in New Guinea as a missionary. \n\nhttp://www.heretical.com/cannibal/nguinea2.html",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " This sounds better. I have never been hungry enough to eat worms. \n\nWest African Groundnut (peanut) Stew Recipe\n\n1 pound cubed stewing beef or chicken parts\n6 tablespoons peanut butter \n2 medium onions -- chopped \n1 pound ripe tomatoes -- peeled and chopped or chopped tomatoes \n3 fresh chillies \n1 pound carrots (or a mixture of carrots - \nturnips, and to make up 1lb)\n pinch of mixed herbs\n piece of grated fresh root ginger or \n1 hea dried ginger \nSalt and pepper \n7 ounces black-eyed beans soaked overnight or can of \n(great northern) \n7 ounces long grain rice\n(These added ingredients appeared in another recipe\nCorn and Sweet potatoes, diced)\n\nThis is all cooked on top of the stove in a very heavy saucepan \nwith a tight fitting lid, \nas the meat needs to cook in its own juices, or a flameproof \ncasserole. \nIf you have a pressure cooker use it as an ordinary saucepan, \nas it seals in the steam beautifully. \nAlso, if you are not sure of the fitting of your casserole or \nsaucepan lid then use a double sheet of foil to line it and \ngive it a more secure fit. \n\nDeseed chillies and chop finely\nCombine with peanut butter, ginger, herbs, vegetables and tomatoes \nand mix well. \nPlace meat in pan, followed by vegetable mixture and some \nseasoning. Put on close fitting lid and cook very slowly on top \nof the stove for approximately \n1.5 hours or until meat is tender. \nDon't worry about apparent lack of liquid because the meat and \nvegetables will provide enough. \nCook beans for one hour. \nCook rice in double its volume of salted water for 15-20 mins. \nSeason beans with salt and pepper and mix with rice. \nServe as an accompaniment to the stew. - - - - - - - - - - - - - - - - - - \n*********************************************************************\n\nGROUNDNUT STEW\n\n1 (4 to 6 lb.) chicken, cut\ninto small pieces\n2 tsp. salt\n2 tsp. white pepper\n1 Tbsp. ground ginger\n1/4 c. peanut oil\n2 medium onions\n1/2 green pepper\n1 (16 oz.) can tomatoes\n1/4 c. tomato paste\n1 tsp. finely chopped garlic\n2 tsp. paprika or red pepper\n1 1/2 c. peanut butter\n(groundnut), mixed with\njuice from canned tomatoes\nand beaten into a smooth paste\n\nRub chicken pieces with salt, white pepper and ginger.\nIn a large saucepan or electric frying pan, heat the oil and\nbrown the chicken, removing chicken from burner when evenly\nbrowned. Empty the oil, leaving enough to brown the onions and\ngreen pepper. Cook onions and pepper for 5 minutes. Add\ntomatoes, tomato paste, garlic and red pepper and let it simmer\nfor 5 to 10 minutes. Add the chicken. Stir in peanut butter\npaste and continue to cook uncovered, for about 1 hour.\n(Chicken may fall off bones, take the large bones out with a\nspoon.)\nServe stew on rice. If you wish, can be served with\nhard-boiled egg slices, chopped onions, pineapple or Mandarin\norange slices or unsalted peanuts.\n\n*********************************************************\n\nWest African Chicken and Groundnut Stew\n\n2 whole boneless skinless chicken breasts\n1 tablespoon peanut oil or oil\n1 medium onion -- chopped\n1 garlic clove -- minced\n1/2 teaspoon ground red pepper\n1 can whole tomatoes -- (28-oz.) undrained, cut up\n1 can Great Northern Beans -- (15.5-oz.) undrained\n1 can Niblets Golden Sweet Corn -- (11-oz.) drained\n1 sweet potato -- peeled, chopped\n1/4 cup peanut butter\n3/4 cup water\n1 teaspoon salt\n1 tablespoon tomato paste\n1/2 teaspoon ginger\n1 teaspoon chili powder\n3 cups hot cooked rice\n\nCut chicken breasts into 1/2-inch pieces. \nIn 4-quart Dutch oven over medium-high\nheat, cook chicken in oil until chicken is lightly browned and \nno longer pink, stirring frequently. Add onion and garlic; cook \nand stir 3 to 4 minutes or until onion is tender. \nAdd remaining ingredients except rice; mix well. Bring to a \nboil. Reduce heat to medium-low; cover and cook 30 minutes \nor until sweet potato is tender, stirring occasionally. \nIf stew becomes too thick add additional water. \nServe stew over hot rice.\n8 (1 1/2-cup) servings (8 grams of fat)",
"loss": true,
"prefix": "bege:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: METRIC AND EQUIVALENTS",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Volume Measure\n Metric Equivalent\n\n1/4tsp=1 mL\n1/2 tsp=2 mL\n1 tsp=5 mL\n1 tbsp (3 tsp)=15 mL\n2 tbsp (1 fluid oz)=25 mL\n1/4 cup (4 tbsp) (2 fluid oz)=50 mL\n1/3 cup=75 mL\n1/2 cup (8 tbsp) (4 fluid oz)=125 mL\n2/3 cup=150 mL\n3/4 cup (6 fluid oz)=175 mL\n1 cup (8 fluid oz)=250 mL\n1 pint (2 cups)=500 mL\n1 quart (4 cups)=1 Litre\n\n\n *************************\n\n Ingredient Equivalents\n\n1 egg = 3tbsp = 2 oz = 50 mL\n\n1 egg yolk = 1 tbsp = 1 oz = 15 mL\n\n1 egg white = 2 tbsp = 1 oz = 25 mL\n\n8 to 10 egg whites = 1 cup = 250 mL\n\n1 cup (250 mL) granulated sugar = 6 1/2 oz (165 g\n\n1 lb (500 g) granulated sugar = 2 cups(500 mL)\n\n1 oz (50g) granulated sugar = 2tbsp (25 mL)\n\n1 lb (500 g) icing sugar = 3 1/2 cups (875 mL)\n\n1 lb (500 g) brown sugar = 2 1/4 cups (550 mL) (packed)\n\n4 tbsp (50 mL) flour = 1 oz (25 g)\n\n1 lb (500 g) all purpose flour = 4 cups (1 L)\n\n1 lb (500 g) cake flour = 4 1/2 cups (1.12L)\n\n1 lb (500 g) margerine = 2 cups (500 mL)\n\n16 tbsp margerine = 1 cup (250 mL)\n\n4 tbsp margerine = 1/4 cup (50 mL)\n\n4 cups (1 L) cocoa = 1 lb (500 g)\n\n1 square chocolate = 1/4 cup (50 mL) grated\n\n1 lemon = 2 tbsp (25 mL) rind and 3 tbsp (50 mL) juice\n\n1 orange = 2 tbsp (25 mL) rind and 1/2 cup (125 mL) juice\n\n1 tsp (5 mL) grated rind = 1/2 tsp (2 mL) lemon extract\n\n3 cups (750 mL) raisins = 1 lb (500 g)\n\n8 oz (250 g) marshmallows = 32 large = 3 1/4 cups (800 mL) mini\n\n1 envelope gelatin = 1 tbsp (15 mL)\n\n1 envelope will gel 2 cups (500mL) liquid\n\n1 envelope dry granular yeast = 1 tbsp (15 mL)\n\n1 tbsp (15 mL) fresh grated horseradish = 2 tbsp (25 mL) prepared\n\n\n1 lb (500 g) cottage cheese = 2 cups (500mL)\n\n2 oz (50 g) grated cheese = 1/2 cup (125 mL)\n\n1 lb (500 g) Cheddar = 4 to 5 cups (1 L to 1.25 L) grated\n\n12 graham wafers = 1 cup (250 mL) finely ground\n\n1 slice bread = 1/4 cup (50 mL) dry = 1/2 cup (125 mL) soft bread crumbs",
"loss": false,
"prefix": "bege:"
},
{
"from": "gpt",
"value": " Cool, thanks! Another thing to print & hang in a cabinet for easy use!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " how many ounces in a litre?",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\thow many ounces in a litre?\n\t\t\n\n\n\nMy 2 cup measure=16 ozs or 1/2 litre, 4 cups= 32 ozs =1 litre, as it says on the chart, = 1 quart = 1 litre or 32 ozs. I think that most glass measures now have mLs on them.",
"loss": true,
"prefix": "bege:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mushrooms",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was just lookin for a snack 10:30 pm and found a pound of mushrooms in the fridge. Oh My :!: I am doin those tonight :!:",
"loss": false,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " bang, my fav with the funghi: butter, fresh thyme, red wine, s & P, mushrooms, cover and simmer, remove mushrooms, reduce sauce, finish with a bit more butter.\n\nps- sorry dude, couldn't work bacon in there, but you might be able to, oh master of the pork belly...",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " Mushrooms are a neat condiment to a numberof things, and take on the taste and flavour of whatever you pair them with...\n\nIn my Ontarian ravels, I've passed through \"Hearst\" a small French community in the north largely aimed at lumber and tried to copy the \"Companion\" Hotel kitchen's recipe for mushrooms as a side to steak...whether I've nailed their recipe I will never know, but son #1 thrives on this attempt:\n\n2 cups washed, stemmed, and thinly sliced mushrooms...\n\nAn ounce or two of olive oil, in a saute pan, heating, drop in the sliced mushrooms, over medium heat, add about two tablespoons of choped garlic, the same of low salt soya sauce, half an ounce of Worcestshire, and generously douse with onion powder, periodically mixing and flipping with a spatula...\n\nThis goes very well with steak and perogies, but son one can inhale this on the least excuse...",
"loss": true,
"prefix": "Lifter:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What herbs go w/ what flavors?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We've all seen those herb charts, but they are so generalized I find them not useful. Does anyone have a website or a chart that shows what herbs are best for what flavors?\n\nHere is what I mean: Basil seems to go well in mildly sour stuff like w/ cheese, or tomato. But if you add vinegar to it, it just tastes blah. Totally kills the taste. \n\nTarragon would go well in vinegars or tart dishes, but not in a spicy hot dish.\n\nDoes anyone have a chart of list that would help with this sort of thing?",
"loss": false,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " In the Sweet Kitchen has a great section on flavorings that go well together, mostly spices and things like choc. and fruits.\nPersonal experience: tarragon w/seafood dishes (etouffee, creole, but not gumbo, messes w/the thyme I think) especially crab and fish.\nRosemary....poultry, pork, \nSage...stuffing, beef stew\nbasil...tomato\noragano..same\nallspice..warm, I add it to tomato soup, helps the basil out.\nthyme...gumbo, stews\nsummer savory...great in beans, especially white/navy beans and cassoullette (sp)\nI make a latin spice mix that I use in a lot of stuff, look it up on epicurious.com, I use it in the shrimp/sweetpotato cakes, and the chipolte slaw that they serve w/it, also add to my chili\nchives in salads and omlets",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " here you go but i don't really follow ne of these exactly but hopethis helps\nwoot 300th post \nSoups- chervil, garlic, marjoram, mint, parsley, rosemary, savory, tarragon, thyme \n\nFish- basil, bay, chervil, chives, dill, fennel, lemon thyme, marjoram, mint, parsley \n\nGame & Poultry- bay, rosemary, sage, savory, sweet marjoram \n\nred Meat - basil, bay, chervil, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon, thyme\n\nCasseroles- bay, chives, dill, fennel, marjoram, oregano, parsley, sage, savory, thyme \n\nMarinades - basil, bay, dill, fennel, mint, parsley, rosemary, tarragon \n\nEggs and Cheese - basil, chervil, chives, dill, parsley, tarragon\n\nSalads- basil, chervil, chives, coriander, dill, fennel, marjoram, mint, parsley, savory, tarragon, thyme \n\nEdible Florals - bergamot, borage, calendula, nasturtium, primrose, rose petals, violet",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "gpt",
"value": " Okay those lists are useful but what I am looking for is one that is based on the flavors instead of what type of food.\n\nI.e. Hot/spicy: cayenne, coriander, basil, etc.\n\nSour: curry type, tarragon, \n\nbittersweet: anise,...",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "human",
"value": " A little known fact is that turmeric goes well with some sweets like cookies, cake and icecream. However, it also adds a bright yellow color which may be disconcerting. This yellow color can be avoided by using turmeric essential oil obtained by steam distillation.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "gpt",
"value": " basil (imo)is not spicy, but fresh and clean. spicy is hot and well...spicy\ntarragon isn't( imo )hot... it actually has an anise like flavor.it's like basil, fresh.\nhot and warm spices are \nginger (sweet too)\nallspice\ncinnamon\nred pepper\ncumin\ngarlic\nblack pepper",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " Yes southern cook I know that. I was not making a list of what spices ARE hot or what spices ARE sweet. I am trying to create a chart or list of what spices can be used in what flavor ranges. What flavors do they compliment and which ones do they simply wash out in.\n\nFor instance vinegar tends to wash out the flavor of basil. WHereas Tarragon is fine in that medium. maybe all spices can be used w/ all flavors and my entire premise is wrong, I dunno...",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " like basil = tomato sauce?\ntarragon = tarragon vinagar?\nsage = beef bases???????\n\nstar anise is good w/chicken...hot and sweet.\n\nI'ml sorry, I'm not being a jerk here, I just don't know, can't figure, or am too stupid to understand what you're looking for. If there's something specific you're trying to undertake, I could maybe help...like herbed vinagars..got lots of recipes.",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " WEll maybe that is a better idea. What herbs can or cannot work in vinegar medium? Tarragon for sure. Basil, not in my opinion. My aunt bottled some in vinegar and it's just not the same. \n\nAre there any that function in tomato but not in vinegar? This might be what I'm looking at. Parsley?",
"loss": true,
"prefix": "jpinmaryland:"
},
{
"from": "gpt",
"value": " Like the thing w/ sage. I am just beginning to use it in bean dishes and it is terrific. That is why I am not so high on the chart to match what herb w/ what food, sage + beans is just not on there. \n\nI got to playing with the sage and added tomato sauce and cayenne papper to make a more heartier bean recipe. I noticed that some herbs like this sort of heartier treatment and others perhaps not so...\n\nActually basil is considered \"pungent.\" BUt I like your description of it as \"clean.\" As for tarragon/fennel, I have noticed these are great in sweet/sour dishes at least the fennel is. What herbs work well w/ sweet and sour?",
"loss": true,
"prefix": "jpinmaryland:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Extracts...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I just wonder how someone would go about collecting extracts? More so curiousity than actually wanting to do it.\n\nFor instance, how would someone get vanilla extract from the vanilla beans or how would one get capsicum extract from habanero peppers... those just stick out but you get my drift...\n\nHow does that process work?",
"loss": false,
"prefix": "will:"
},
{
"from": "gpt",
"value": " Hey Will - \nHere's some reading for you:\n\nhttp://employees.csbsju.edu/SSAUPE/biol106/lectures/essential_oils.htm",
"loss": true,
"prefix": "jkath:"
},
{
"from": "human",
"value": " jkath said:\n\t\t\t\n\t\t\n\n\n\t\t\tHey Will - \nHere's some reading for you:\n\nhttp://employees.csbsju.edu/SSAUPE/biol106/lectures/essential_oils.htm\n\n\n\n\nExcellent link... thank you very much Being added to my favs",
"loss": true,
"prefix": "will:"
},
{
"from": "gpt",
"value": " Most \"extracts\" are artificial and overly diluted rippoffs. You can get more concentrated \"flavor oils\" from here:\n\nhttp://www.lorannoils.com\nhttp://www.getsuckered.com\nhttp://www.naturesflavors.com\n\nYou only need a couple of drops of these to flavor a typical recipe. In particular, Lorann Oils sells 0.125 oz bottles for $1.19 each which makes it inexpensive to sample many flavors.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "human",
"value": " will said:\n\t\t\t\n\t\t\n\n\n\t\t\tI just wonder how someone would go about collecting extracts? More so curiousity than actually wanting to do it.\n\nFor instance, how would someone get vanilla extract from the vanilla beans or how would one get capsicum extract from habanero peppers... those just stick out but you get my drift...\n\nHow does that process work?\n\t\t\n\n\nSome flavors come from essential oils, but many flavors are extracted from the fruit or seeds by soaking them in alcohol. I use cheap vodka or grain alchohol(I prefer the vodka for some reason) and merely chop up the item(like vanilla beans and cover them with vodka--you can cut beans in half and stand them up in a bottle and cover them, or do it in a small jar or crock--something glass and seal it up well so it doesn't evaporate. shake it gently every couple of days and after a week or two smell it, if it smells like the flavor you want, you're done. Strain it and bottle it in small brown glass bottles, to preserve the quality.\n\nThe next level of extraction leads to cordial making--I extract the color and flavor of a couple or three pints of raspberries, or blueberries, or other berries or fresh ripe fruits in a quart of vodka for three weeks, then mix it with equal volume of simple syrup and a 1/2 c light Karo(for body--some people use some amount of glycerine). Strain it well through cheesecloth and bottle it. It's best after sitting for a couple of months.\nThis summer's raspberries will be ready for Xmas gift-giving!\n\nFrench Roast coffee beans roughly crushed and extracted make killer Kahlua-like liqueur.",
"loss": true,
"prefix": "chefcyn:"
},
{
"from": "gpt",
"value": " chefcyn said:\n\t\t\t\n\t\t\n\n\n\t\t\tSome flavors come from essential oils, but many flavors are extracted from the fruit or seeds by soaking them in alcohol. I use cheap vodka or grain alchohol(I prefer the vodka for some reason) and merely chop up the item(like vanilla beans and cover them with vodka--you can cut beans in half and stand them up in a bottle and cover them, or do it in a small jar or crock--something glass and seal it up well so it doesn't evaporate. shake it gently every couple of days and after a week or two smell it, if it smells like the flavor you want, you're done. Strain it and bottle it in small brown glass bottles, to preserve the quality.\n\t\t\n\n\nhttp://www.discusscooking.com/viewtopic.php?t=4192",
"loss": true,
"prefix": "aruzinsky:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Egg substitute",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Use any ONE of the following recipes to substitute for eggs in baked foods. \nFor each egg, use: \n\n1 tsp. baking powder, 1 Tbl. liquid, 1 Tbl. vinegar• \n\n1 tsp. yeast dissolved in 1/4 cup warm water• \n\n1 Tbl. apricot puree• \n\n1 1/2 Tbl. water, 1 1/2 Tbl. oil, 1 tsp. baking powder• \n\n1 packet plain gelatin, 2 Tbl. warm water. Do not mix until ready to use.•",
"loss": false,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " Thanks Dove. Great information to have in case we run out of eggs.",
"loss": true,
"prefix": "choclatechef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Custard Powder",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can somebody please enlighten me on what custard powder is and what it's for? My recipe for lemon chicken called for it, but not finding it anywhere, I went without it. The dish still turned out very good. \n\nSo what was the custard powder supposed to have done? Thanks!",
"loss": false,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " I've seen the stuff, Chopstix, made with cornstarch or tapioca and a variety of flavorings. In my opinion, it is the same as combining cornstarch with water for a thickener, as customarily done. I have not seen any merit in using it in the things I prepare, but I would appreciate enlightenment from some one else's point of view who has!\n\nIn lemon chicken that I make, cornstarch is the coating on chicken pieces prior to frying, as well as the thickener for the sauce.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Hi Chopstix, Audeo hit is right on. Custard powder is basically made with cornstarch and it has some sort of flavoring added to it. Some companies that make it here in the West are Brown and Polson and Birds. I do keep it in my house because at times I am lazy to make the real thing - custard with heavy cream and eggs. \n\nNormally use of custard powder is called for in sweet dishes. So a pudding or a custard for example. I have never seen it used in savory dishes. \n\nBasically here is what you would do to substitute for it. Mix cornstarch with some milk. Add in flavorings of your choice (I will normally add vanilla and orange extract) and then stir all of it into a nice paste like consistency. Add it to cold milk and then bring milk to a boil and the cornstarch will start thickening the milk and in the end you will have something that is of custard consistency. \n\nIn your case you can make the paste leaving out the extract, coat your chicken and fry.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " I use Birds Custard powder for Nanaimo bars and trifle. It intrigues me that it can be used in a chicken dish. Would you mind posting the recipe?",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tI use Birds Custard powder for Nanaimo bars\n\t\t\n\n\n\nWhat's this? I've only been in bars in Nanaimo!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I certainly got enlightened! Thank you to everyone for your help! \n\nAlix, I'm posting my Favorite Lemon Chicken recipe in the Poultry section. See ya there...!",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " Oh mudbug...you have never tasted Nanaimo bars? (picture Alix drooling like Homer) I will post the recipe in baking.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " nope, just beer in bars in Nanaimo",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Help! I'm missing a step to a recipe!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I should learn to the whole recipe before I dive in.\n\nAnyway, I'm in the middle of making Garlic and Herb Crusted Pork Tenderloin. This recipe came in third at the Gilroy Garlic Festival one year, and is in one of my Cook-Off America cookbooks.\n\nYou roast a whole head of garlic, squeeze it into a bowl, and mash.\n\nMeanwhile, you mix fresh bread crumbs, herbs and a couple cloves of fresh garlic in another bowl.\n\nYou salt/pepper the loin, dip in egg, then in crumb mixture, brown and then finish in the oven.\n\nSo, what do I do with the roasted garlic???? Should I apply it to the raw meat beforte the egg? Should I mix it with the bread crumb mixture? Should I just mix it with the drippings and a little milk for sauce?\n\nLee",
"loss": false,
"prefix": "QSis:"
},
{
"from": "gpt",
"value": " Hmmmmm..... I would make a nice creamy sauce out of it. But thats just me. \nSorry I couldnt help more.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " i would just slather the loin w/ the garlic then use it to bind the crumbs to the tenderloin?",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " The recipe doesn't say what to do with it? Can you post the recipe?",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " marmalady, \n\nSure, I'll post it. I've read it a hundred times, but maybe with fresh eyes .....\n\nThanks for your help, everyone!\n\nLee\n\n\nGarlic & Herb Crust Pork Tenderloin\n\n... Here the tenderloin has a delicious garlic crust created with fresh (soft) breadcrumbs, made by simply placing pieces of untoasted bread in a food processor and chopping to desired texture.\n\nRoasted Garlic\n\n1 large head garlic\n1 T olive oil\n\nPork\n\n2 cups fresh bread crumbs from crustless French bread\n1/4 cup chopped fresh parsley\n3 cloves garlic, minced\n1/4 T fresh rosemary, minced\n1/2 t. bay leaves, finely crumbled\n1 pork tenderloin, about 3/4 pound\nSalt and pepper\n1 large egg, beaten\n2 T butter\n1 T olive oil\n\nPreheat oven to 375\n\n1. To roast garlic, peel papery skin from outside garlic head. Slice off top to expose cloves. Drizzle with olive oil. Wrap in foil and bake 45 mins.\n\n2. When cool enough to handle, squeeze garlic into a small bowl and mash with a fork to form a smooth paste.\n\n3. Meanwhile, combine bread crumbs and next 4 ingredients and mix well.\n\n4. Sprinkle pork with salt and pepper\n\n5. Dip pork into egg, then into bread crumb mixture.\n\n6. Melt butter and oil in a large ovenprood, nonstick skillet over medium-high heat. Add pork and brown all sides.\n\n7. Place skillet in oven and roast pork until thermometer reaches 150-155 degrees, about 20 minutes (Lee's note: I will take it out at 140-145)\n\n8. Transfer pork to cutting board and let it rest 5 minutes.",
"loss": true,
"prefix": "QSis:"
},
{
"from": "gpt",
"value": " Dunno, but I'd have to think the roast garlic is in the bowl, mashed, when the breadcrumbs go in, sort of \"layering\" garlic flavour in this approach to a loin...\n\nAnd yes, its both frustrating and disappointing when language like this confounds a good recipe...which is why I do the \"type out the step by step\", and let people read it through to get the right ingredients....\n\nOn the other hand, if you don'y used the roasted garlic and just go direct, I'm not dure this won't taste pretty darnned good, regardless...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " Hmmm... since there are 3 minced cloves already in the herb mixture to coat the loin, I'm thinking the roasted garlic spread is separate...and absolutely BEGGING to be spread over a cracker as an appetizer!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " here's a quote from an article about the Garlic Festival...\n\n\"Last year's winning dish was Creamy Potato Gratin with Gorgonzola, Pears & Pecans by Camilla Saulsbury of Bloomington, Indiana. The second and third prizes were awarded respectively to Susan Runkle of Walton, Kentucky for her Crispy Garlic Salmon Cakes with Roasted Corn Salsa and to Jamie Miller of Maple Grove, Minnesota for her Garlic and Herb Crusted Pork Tenderloin with Creamy Garlic Gravy. Proceeds from the Gilroy Garlic Festival are distributed to non-profit organizations in the greater Gilroy community.\n\nlooks like you are supposed to make Creamy Garlic Gravy with your roasted garlic!\n\nGood Luck!",
"loss": true,
"prefix": "wasabi woman:"
},
{
"from": "human",
"value": " wasabi woman, \n\nOhhhhhhhh! Damn!\n\nWell good find and good call, Deadly Sushi! However, not having read your reply till just now, I had to make an executive decision, since dinner time is near. I went with Lifter's idea and sort of mashed the mashed roasted garlic in with the bread crumbs and herbs and patted that mixture on the loin before browning it. It's finishing in the oven.\n\nHey, how bad can it be with all that garlic? \n\nGreat forum, folks - thanks again for all the quick help!\n\nLee",
"loss": true,
"prefix": "QSis:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fresh yeast vs. Dry yeast",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know if there is a marked difference between the two? I have an old family recipe for a Romanian nut roll that uses fresh cake yeast, but I have never used it - only the dry stuff. I happen to have some new dry yeast, but don't know if it can be substituted and if so, in what quantities.\n\nThanks!\nBC",
"loss": false,
"prefix": "BlueCat:"
},
{
"from": "gpt",
"value": " BlueCat:\n\nFresh yeast is sold in large blocks or small individual cakes. This type of yeast has become less commonly available and it’s hard to store. So then, why does anybody want it? Because it's much faster working and, in many baker’s opinion, makes superior bread goods.\n\nA few natural food stores carry the compressed yeast – but most, I suspect, are not confident about preventing it from spoiling. However, some of these stores have realized that if they sell fresh yeast they will also sell more bread flour, as well as bringing their customers in at frequent intervals. So it may be part of a marketing plan.\n\nAt any rate, if you can manage to obtain fresh yeast (and if you pay the right price, as it normally should be the cheapest form to buy) check to make sure that it’s fresh: It should be creamy grey in color; smooth and not crumbly; it must smell fresh – not too strong. At home you must store it in the refrigerator, at about 38°, and it must be well & carefully wrapped to guard against dehydration. A layer of shrink wrap or waxed paper covered with a layer of foil is recommended. It will keep under controlled refrigeration for 2 or 3 weeks, although you may see some signs of drying on the edges after a mere few days. No problem – just shave off the browned bits.\n\nWhen substituting this type of yeast for the granular (active dry) type, a 1-ounce cube is equivalent to 1 Tablespoon of bulk dried yeast. When proofing compressed yeast, it is not necessary to use sugar or honey: The yeast begins to work as soon as it hits the warm liquid and soon fizzes and snaps like soda pop. It has a good flavor and a less beery smell than dried yeast. Also, when compressed yeast is used, the time of bread making is generally reduced by about one-third.",
"loss": true,
"prefix": "Konditor:"
},
{
"from": "human",
"value": " Thank you for this information Konditor! The two and only times I have forked out the big bucks for \"fresh\" yeast cakes at Whole Foods resulted in wasted funds. They were anything but fresh and therefore quite ineffective. A lesson learned, in my area at least.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " Thanks for the info. I have one grocery store in mind that may carry the fresh yeast, and I'll post if I find it in good condition. My aunts who made this nut roll every year bought their fresh yeast from the church where they had bake sales and ordered quantities of it. \n\nBC",
"loss": true,
"prefix": "BlueCat:"
},
{
"from": "human",
"value": " A quick way to meause fresh yeast is to double the amount of dry yeast called for. \n\nExample... If a recipe calls for 1/8 oz of DRY YEAST, use a 1/4 oz of FRESH YEAST. \n\nIf it calls for 1/2 and ounce of DRY, use a whole ounce of FRESH.\n\n\nYou will find a DIGITAL SCALE to be your best friend when weighing yeast. I got mine for like $17 at Wal-Mart.\n\nRJ",
"loss": true,
"prefix": "Ardge:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Create and Name your Original Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Last weekend I visited w/my 10 yr. old nephew...he likes to cook, many times creating his own recipes...this is what we created together.\n\nNoodle Kadoodle Chicken Parmasean\n\nZiti mixed w/home made marinara sauce..bottom layer in a 9 x 13 baking dish\nNxt layer grated parmasean cheese to cover\nNxt layer cooked chicken breast cut in bite size pieces\nNxt layer more marinara sauce\nTop w/slices of mozzarela to cover\nFinish w/grated parmasean cheese\nBake in a 350 oven about 30 min...or until cheese is melted and dish is hot and bubbly.\n\n**Not only was the dish good..but it was fun doing it w/my nephew**",
"loss": false,
"prefix": "chez suz:"
},
{
"from": "gpt",
"value": " sounds good...lots of cheese..yummmm",
"loss": true,
"prefix": "sarah:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: what do i do with spring roll wrappers?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i found them on the ethnic foods aisle, and i need recipes...\nthank you!",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " make spring rolls? are they the clear wrap thingys . Well if they are and are dry. Soak em in water before you can use em. Then wrap em with swrimp brisket, thai basil leaf the leaf thing you get with pho, some pho noodles, shredded carrots, and dip em in hoison sauce (black sauce like paste thing you find with pho) or asian red chilli sauce. i also tried wrapping this with eggs too.",
"loss": true,
"prefix": "masteraznchefjr:"
},
{
"from": "human",
"value": " Try this if they're the 'clear' wrappers - \n\nHADDOCK IN RICE PAPER W/SHALLOT-SOY SAUCE\n\n4 servings\n\n4 8 ½ \" rice paper rounds\t\t\n1tsp. tarragon leaves\t\t\n½ tsp. salt\n½ tsp. black pepper\t\t\t\n¼ cup soy sauce\t\t\n3T.rice vinegar\n4 7oz. haddock fillets, 1\" thick (you don't have to use haddock)\t\n2 finely chopped shallots\t\n2T chopped chives\n1 clove minced garlic\t\t\t\n1tsp. sugar\t\t\t\n¼ tsp. Tabasco\n1T oil\n\nMoisten rice paper rounds on both sides with water and set aside for 5 minutes to soften. In a small bowl, mix tarragon, salt/pepper and sprinkle on both sides of the haddock. Place 1 piece of haddock in center of each rice paper round, then fold the wrappers around the pieces of fish to enclose them securely.\nIn a small bowl, combine soy sauce, vinegar, shallots, chives, garlic, sugar and Tabasco. \nHeat oil in a large skillet; set fish packages in skillet, seam side down, and cook over moderate heat til lightly browned, about 3 minutes. Turn the fish, cover and cook til lightly browned, about 3 minutes longer. Remove from heat and set aside to steam, covered, for 4 minutes; transfer wrapped fish to plates, and spoon the sauce over the top.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Make Spring Rolls!! \n\nSpring roll skins are not usually made from rice paper. Usually they are made from wheat. Chinese. But if they are thin, brittle and need to be soaked, they are rice paper. Thai or Vietnamese.\n\nIf they are the regular chinese wheat ones, you can make spring rolls, or you can cut them up into strips and fry them into \"noodles\". Season them and bake them at 250 to make crackers.\n\nI'd still male spring rolls.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Slice ripe bananas in half, then slice each half into quarters, the long way. Coat each slice with light brown sugar that's been seasoned with cinnamon. Wrap 2 or 3 pieces of banana in the wrapper, making sure the ends are sealed like when rolling a burrito, and fry until golden brown.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " If they are the clear, white round things (will usually say rice paper in French as they are usually a Vietnamese product ... papier du riz or something like that), throw a wrap party.\n\nClean and put out:\n\na bowl of leaves of lettuce. You want them a somewhat pliable variety, butter, boston, even romaine will work (shave out the spine)\n\nAny and all of the following:\n\nCooked slices of meat and/or whole shellfish. Particularly good is thinly sliced flank steak that has been cooked on the grill, and steamed shrimp (to stretch it, cut them in half lengthwise), but virtually anything cut so that it is tender will do, I've even had meatballs in Vietnamese restaurants. ... and meat can be skipped for vegetarians. \ngreen onions\nthinly sliced or julienned cucumbers, celery, carrots\nfinely chifonaded greens of any kind -- cabbage, spinach, etc. \npeanuts\nrice noodles or bean threads, cooked, rinsed, chopped, and cooled. Rinse at last minute again to make sure they aren't clumpy.\n\nTry to find some fresh herbs, and pile them abundantly: basil, mint, lemon balm (cannot grown lemon grass here, but lemon balm will grow anywhere), parsley, cilantro, chives. \n\nFor each two table settings, put out a pie pan of water. Any shallow bowl will do, it just has to be as large or larger than the rice paper.\n\nBuy or make a variety of sauces: peanut sauce, hot szezuan stir fry sauce, that sweet sauce everyone seems to like (don't myself), chinese hot mustard mixed with soy, tiger sauce, dragon sauce, etc. Any Asian type sauce will do. \n\nTaking the lead, each person soaks their rice paper until it is pliable, then puts it on their plate. Put on a lettuce leaf, then pile on your favorite fillings. Wrap, dip, eat. Fun for kids as this is very messy. I recommend giving everyone a towel in lieu of a napkin. \n\nYes, a do-it-yourself Vietnamese burrito. Called a summer roll in some restaurants.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " I love my spring rolls the bad way (fried). \n\nHere is how I make mine ( I actually made about a 120 of these a day ahead and froze them for an appetizer course). \n\nCabbage (1 small) shredded \nCarrots (matchsticks style) about a cup\nBell Peppers (Red, Green) finely sliced\n2 Chicken Breasts (simmered in chunks of garlic and ginger with some salt). Once it's cooked cool and shredd them\n1 bunch of green onions finely chopped\nSoy Sauce (1 tbsp)\nchilli sauce (1 tbsp)\ntouch of sweet chilli sauce (2 tsps)\nsprinkle of toasted sesame seeds\n1 tbsp of oil\n\nIn a large saute pan add the oil. When the oil is hot add the carrots and bellpeppers and saute very quickly on high heat (about 2 minutes). Next add the cabbage and stir fry for another 5 minutes or so. Next add the chicken, sauces and green onions and stir fry for another minute. \n\nNow sprinkle the sesame and stir them in. \n\nTake this mixture and dump it in a colander in your sink so that you lose any moisture. \n\nPlace two tbsp of the mixture in each spring roll sheet and fold using the envelope method. Make all of them and then fry them. They freeze beautifully. \n\nTo defrost, just take the frozen egg rolls out and immediately place them in a preheated 300 degree oven in a cookie sheet.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " yakuta! i use exactly the same recipe,just exclude the sesame seeds,but nice idea,i'll add them too the next time i make spring rolls...another thing...i dont fry them before freezing,ummm,u know i just take some out everytime we want to eat them,and fry them right before serving!",
"loss": true,
"prefix": "sarah:"
},
{
"from": "human",
"value": " Hi Sarah when I make spring rolls they are fried on the spot and are gone in no time. My kids love them. \n\nI normally fry them in advance when I have company because when I invite family it's about 50 folks or so and you can imagine the amount of cooking to be done. Plus I don't like my house smelling and smokey so I do it ahead of time. \n\nThis weekend for the first time I made my eggrolls to suit my Indian family with onions, cabbage, carrots bell peppers cooked in Indian spices (some minced ginger and garlic) and some freshly roasted and ground cumin and corrainder powder along with chilli powder and cilantro. I let the mixture drain in a colander and viola it became hot and spicy and were gone in no time.",
"loss": true,
"prefix": "Yakuta:"
},
{
"from": "gpt",
"value": " thanks!!!!!!!!!!!!!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " hey yakuta! this indian version of egg rolls looks sooooo delicious,really i think i have to try this one!ummm...sounds mouth watering!",
"loss": true,
"prefix": "sarah:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Thinking of opening a restaurant?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Thought you all could appreciate this article, too. As foodies, we've probably all fanticized about having our own restaurant at some point. This seminar sounds interesting--but expensive!!!\n\nhttp://nyobserver.com/pages/story.asp?ID=9803",
"loss": false,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " thanks pa baker, good to have you back.... and a good article. i wonder if mario batali's partner bastianich is lidia's (from lidia's italian american kitchen) hubby?",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " I'm pretty sure it's her son, bucky. Read about him in one of my foodie mags. He and Mario are buds.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Thanks for the read, PA. That was interesting!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Thanks Buckytom, it's good to be back, too!\n\nGlad you liked the article. I got it from a new site I found, www.thefoodsection.com. Leite's Culinaria listed it as a good resource. It's a blog that has food news, photos, and links to the food sections of newspapers across the country. It seems to have a lot of focus on NYC, so it'll be more useful to some than others, but it's good. Great article about touring the Viking Range factory. I want to go!",
"loss": true,
"prefix": "PA Baker:"
},
{
"from": "gpt",
"value": " Wow, PA! Thank you for the link -- what a neat site!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " just bookmarked it. thanks!!!!!!!!!!!!!! i wish everyone could come to nyc one week. we could all party like it's 2099!!!!!!!!!!!!!!!!!!",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " I worked in NYC for a year right after I got out of school. Lived in Weehawken and couldn't afford to enjoy much of anything the area had to offer but it was still a cool experience. I haven't been back to NYC in 4 years and really miss it!",
"loss": true,
"prefix": "PA Baker:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's the difference between sweet & hot paprika?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I use paprika a LOT, but many times, i see the distinction \"sweet paprika\" or \"hot paprika\" in my recipes.\nI don't know about you guys, but at all the grocery stores i shop at, they only have \"Paprika\".\nSo, 2 questions:\n1) Where do you get \"sweet\" or \"hot\" paprika?\n2) If it's just labeled \"Paprika\", does that mean that it's a combination of the two, or that it is one or the other?\nthanks",
"loss": false,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " Being Hungarian and all you'd think I'd know my Paprika!! LOL\n\nI don't really know if plain paprika is a combination - I know I have sweet Hungarian in my cabinets now - and I know hot paprika is hot, a little goes a long way!\n\nNow I'm going to have to do some investigation!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Paprika\n\nYou can buy both hot and regular paprika at penzeys.com or thespicehouse.com.",
"loss": true,
"prefix": "Essie:"
},
{
"from": "gpt",
"value": " Carnivore, this web site gives a lengthy and detailed dissertation on all aspects of Paprika - more than anyone needs to know.\n\nhttp://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Caps_ann.html\n\nIn glancing through it, I got the impression that most paprika is ground from dried Bell peppers, but that a number of other peppers are used, giving a wide range of sweet or hot paprikas.\n\nChiles seem to have originated in the Western Hemisphere and were transplanted ot Europe and Asia. Hungary has a climate appropriate for their version of the Bell pepper, giving rise to the fame of Hungareian Paprika.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "human",
"value": " thanks\n\ngood info--thanks guys.\ni can now order rare spices online & write a dissertation on Paprika",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " This is what I use and I find it very good. They have a sweet one too. I use these in chili along with cumin and red pepper. \n\nhttp://www.farawayfoods.com/paprika.html",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "human",
"value": " I like to use the sweet stuff myself. I just add a little crushed red pepper to the recipe if I need more heat. \n\nThe real Hungarian stuff like Pride of Szeged is a MUST. The South American or Spanish stuff just doesn't taste the same. Maybe Romanian, Serbian or Croation might be the same just as a function of geography, I dunno.",
"loss": true,
"prefix": "LMJ:"
},
{
"from": "gpt",
"value": " To ring the changes, there is also smoked parika, which is divine in soups and casseroles. We can't get liquid smoke in these here parts, so I search for anything with a smoky flavour. I found some hickory smoked salt the other day, and that is also delicious.",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How do I toast Pecans?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a recipe that calls for using pecans that were toasted in butter. How does one toast pecans? I'm guessing that I should do that in the oven, but at what temperature? Wouldn't the oil content of the pecans make it easy to burn them, especially using butter? How should I apply the butter? I'm half tempted to toss them in a skillet with butter and cook them over the range.\n\nThanks for any advice!!\n\n-Eric",
"loss": false,
"prefix": "Forney:"
},
{
"from": "gpt",
"value": " Fornay,\n\nThat's exactly what I would do. When I toast pecans I just use a dry, hot, skillet and keep them moving. I don't even use the butter. But, maybe the butter is for a certain flavor needed in the recipe? My thought is why use a \"bad\" fat when pecans are a \"good\" fat.\n\nI do pine nuts in the oven but I have to stand there and not get distracted!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Well, I'm only a couple of years late on this thread, but here goes nothin.\n\nIf I'm feeling fancy I like to toast some pecans and throw them onto a salad. I haven't made that for ages, but let me see if I can remember how to do it.\n\nI usually melt some butter in a cup. Just enough to evenly cover your pecans. They don't need to swim in the butter. Either pour it over your pecans, or pour your pecans into the cup with the butter. Doesn't matter which way, as long as you coat them. Then either spread them out single layer in a jelly roll pan, or cookie sheet (non-stick preferred). I believe cookie sheet would be best, but I have used both. Slip them into the oven for 8-10 minutes @ around 325 or 350. Keep an eye on them though. If you have a new sexy oven then you shouldn't have to worry about hot spots within the oven, but if you have an old maid of an oven like me that likes to burn things just for the hell of it, then make sure they don't burn.",
"loss": true,
"prefix": "RockAndFire:"
},
{
"from": "gpt",
"value": " Pecans are pretty much a Christmas tradition in my family. The recipes vary but my favorite goes something like this: Enough pecans, butter, brown sugar, cinnamon and honey to make it gooey, spread over a buttered baking dish and bake at medium-high heat for 10-20 minutes (?). I want to say that it's German but I'm not sure. Might be Scandinavian. Either way, I'll post the true recipe when I find it!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "human",
"value": " I'm toasting the nuts in the oven, without any other fat. First I line a baking sheet with parchment paper. Then I place them in a single layer on the baking sheet. Put them in the oven at 350 F on the middle rung for about 5-12 minutes it depends what kind of nuts you are toasting. They are done when they are fragrant. Toss them once or twice during the toasting time. \nI love toasted sunflower kernels, pine nuts, pumkin seeds or walnuts sprinkled over salads. Toasted cashews I use in some Asian dishes.\n\nIris",
"loss": true,
"prefix": "Iris:"
},
{
"from": "gpt",
"value": " Iris said:\n\t\t\t\n\t\t\n\n\n\t\t\tI toast my nuts in the oven, without any other fat. First I line a baking sheet with parchment paper. Then I place them in a single layer on the baking sheet. Put them in the oven at 350 F on the middle rung for about 5-12 minutes it depends what kind of nuts you are toasting. They are done when they are fragrant. Toss them once or twice during the toasting time. \nI love toasted sunflower kernels, pine nuts, pumkin seeds or walnuts sprinkled over salads. Toasted cashews I use in some Asian dishes.\n\nIris\n\t\t\n\n\n\nThat almost sounds painfull!!?? just kidding!!",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " :?:\n\nsorry if my English is that bad It's not my mother tongue and I'm still learning......",
"loss": true,
"prefix": "Iris:"
},
{
"from": "gpt",
"value": " already changed it \n\nYes I'm German. The website belongs to a friend of mine. I'm translating her recipes, because there was a frequent demand for an English version of her cookbook. \n\nIris",
"loss": true,
"prefix": "Iris:"
},
{
"from": "human",
"value": " Hey Iris... VERY nice website you have there!! \n\n\n AND you have a recipe for potato pancakes with apple sauce!!!! One of my favorites, but I didnt know how to make it properly.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " Hi Sushi,\n\nthanks And there are lots more to come!!!!!! \nWell, if you need help finding a German recipe, let me know. I might be able to help you to find it. \n\nIris",
"loss": true,
"prefix": "Iris:"
},
{
"from": "human",
"value": " DC...can you store the pecans once you toast them like that? Or do they not last long enough to store. That sounds absolutely sinful.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " God :!: I love Toasted Pecans. Goin out to get some now.",
"loss": true,
"prefix": "Bangbang:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easiest Meat -n- Potato Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I make this when I'm really short on time.\n\n\nEasiest Meat -n- Potato Recipe\n\n1 box scalloped or augrautin potato mix\n1 1lb package sausage link (like Hillshire Farms kielbasa, Polish or smoked sausage)\n\nMicrowave the sausage as per package directions\nCook the potatoes on stove as per package directions\n\nWhen sausage is done, cut it up into bite size chunks. Throw the sausage in with the potatoes and let cook for a couple of minutes to the flavors can mix.\n\nServe.",
"loss": false,
"prefix": "crispycritter:"
},
{
"from": "gpt",
"value": " crispycritter said:\n\t\t\t\n\t\t\n\n\n\t\t\tI make this when I'm really short on time.\n\n\nEasiest Meat -n- Potato Recipe\n\n1 box scalloped or augrautin potato mix\n1 1lb package sausage link (like Hillshire Farms kielbasa, Polish or smoked sausage)\n\nMicrowave the sausage as per package directions\nCook the potatoes on stove as per package directions\n\nWhen sausage is done, cut it up into bite size chunks. Throw the sausage in with the potatoes and let cook for a couple of minutes to the flavors can mix.\n\nServe.\n\t\t\n\n\n\nWhy not cook them both together from the start?",
"loss": true,
"prefix": "Bangbang:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy way to have fresh minced garlic",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Here's a tip that I use to have a good supply of fresh minced garlic.\n\nI will mince an entire bulb of garlic at a time and store in my refrigerator. Then whenever I need some I can just spoon it out. I think that it tastes better (not as strong) as the store bought minced and it saves cleaning up the garlic press everytime I need some.\n\n___________________________\n\nThe 4 stages of Santa Claus\n\n1) You believe in Santa Claus\n2) You stop believing in Santa Claus\n3) You are Santa Claus\n4) You look like Santa Claus",
"loss": false,
"prefix": "pgladden:"
},
{
"from": "gpt",
"value": " fresh garlic\n\nThat's a great idea. \nI know some nights after work I am just too tired to muster the energy for slicing and dicing. You are right that stuff you buy is way too strong. I don't like it much.\n\nBut what do you keep your garlic in after mincing a whole head? I don't have any little jars. Could you keep it in a ziploc bag?\nThanks\nCL.",
"loss": true,
"prefix": "cooking=love:"
},
{
"from": "human",
"value": " the problem is that garlic will turn rancid rather quickly, if you don't use all of the minced garlic within a few days. if you don't have a heavy hand with garlic in your cooking, fill the jar or container with olive oil as well, until the garlic is submerged. that will help the garlic store longer in the fridge, and you'll have garlic flavored oil to cook with",
"loss": true,
"prefix": "ironchef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Organic wine",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anyone confirm that Organic wine does not give you a hang over as it is supposed to not?\n\nThank you",
"loss": false,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " Well, I have had it. Its enjoyable, but, alas, I havent had enough of the stuff where I can really tell.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " I'll have to go and buy three or four bottles of it and try it out!",
"loss": true,
"prefix": "sausagefans.com:"
},
{
"from": "gpt",
"value": " The only thing I know is that the organic wines are not \"suppose\" to give you the sulfate headaches that some people get. Also they have a organic based clarifier, which is most likely clay. What ever happened to bovine blood days? :?",
"loss": true,
"prefix": "Jermosh:"
},
{
"from": "human",
"value": " I think I will conduct an experiement!",
"loss": true,
"prefix": "sausagefans.com:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Edible Play Dough",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone have a recipe for this that won't end up sticking to the table?",
"loss": false,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " 1 1/2 - 2 cups flour\n1/4 cup salt\n1 package Koolaid\n1 1/2 tbsp oil\n1 cup boiling water\n\nPour koolaid in boiling water and add oil as well. Pour wet into dry and knead. It will be sticky at first. Let it sit for an hour or so and then knead more flour in if necessary. \n\nAlso...buy a plastic tablecloth! Works wonders.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Thanks Alix...The recipe I have has a ton of salt in it, and would rather the kids not eat the stuff!\n\nTanis",
"loss": true,
"prefix": "tancowgirl2000:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Recipes for Halloween Makeup",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " WHITE GREASE PAINT:\nMix 8 tsp shortening, 8 tsp cornstarch and 1 tsp flour. Add 2 or 3 drops of glycerin for smoothness. Add food coloring for color.\n\nBROWN GREASE PAINT:\nMix 1 tsp shortening and 2 1/2 tsp cocoa. Add 2 or 3 drops of glycerin.\n\nBoth grease paints wash off with baby oil, cold cream, or shortening.\n\nSCAR TISSUE:\nMix unflavored Knox gelatin and drops of hot water to make a paste. Apply drooping open flesh with a spatula. Gently apply a layer of baby powder with a puff. Paint with acrylic craft paint to resemble scar tissue and blood.\n\nHope it's ok to have posted these here even though they aren't for food.",
"loss": false,
"prefix": "leigh:"
},
{
"from": "gpt",
"value": " OOPS OOPS OOPS CORRECTION CORRECTION CORRECTION\n\nWHITE GREASE PAINT: \nMix TWO (2) tsp shortening and FIVE (5) tsp cornstarch with 1 tsp flour. Add 2 or 2 drops of glycerin for smoothness and drops of food coloring for color.\n\nThere is absolutely NOTHING like warped eyeballs for messing up a copy job.",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " ARTIFICIAL BLOOD\n\nARTIFICIAL BLOOD\n(Make-Up) \nStir some flour or white frosting mix into some clear\nKaro syrup until it looks cloudy. Then mix in enough red food\ncolor to get a good blood color. If too thick, add a little\nwater. If too pink, add more red. If too transparent, add\nmore flour.\nPowder surface of grease paint to prevent blood from\ngathering into drops. Or, scratch off grease paint in area\nwhere you want to apply blood. Or, work up a little lather on\na bar of soap and paint a film of soap on the surface.",
"loss": true,
"prefix": "chefwannabe:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: pet treats/meals",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " these recipes all come from the three dog bakery cookbook available at your local bookstore. (no, i do not have too much time on my hands, lol. actually i have only made a few of the recipes in the book).\n\ncheesy apple nips\n\n3 oz low-fat cream cheese\n2 oz bleu cheese\n4 medium apples\n\n beat together cream cheese and bleu cheese until smooth. \n core apples and fill with cheese mixture.\n chill 2-3 hours.\n cut into wedges and serve.\n store in airtight container in fridge.\n\nyield: 16",
"loss": false,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " Found a Few More Online...\n\nFound a few more online:\n\nBark-B-Q\n\n* 2 1/2 cups whole wheat flour \n* 1/2 cup cornmeal \n* 1/2 cup wheat germ \n* 1/2 cup barbeque sauce \n* 2 tablespoons brown sugar \n* 1 tablespoon honey \n* 3 tablespoons corn oil \n* 1 egg \n* 1/2 cup water \n\nPreheat the oven to 350 degrees Fahrenheit. Combine the dry ingredients. In a separate bowl, mix honey, oil, egg, water and barbeque sauce. Add to dry ingredients. Roll dough to 1/4 inch thick and cut into 3 to 4 inch tempting shapes. Place on ungreased cookie sheet. Bake for 25 minutes at 350 F. Makes 2 1/2 dozen cookies. \n\nPeamutt Butter \n\n* 2 tablespoons corn oil \n* 1/2 cup peanut butter \n* 1 cup water \n* 1 cup whole wheat flour \n* 2 cups white flour \nPreheat the oven to 350 F. Combine oil, peanut butter and water. Add flour, one cup at a time. Knead into firm dough. Roll dough to 1/4 inch thickness and cut into 3 to 4 inch tempting shapes. Place on an ungreased cookie sheet. Bake at 350 F for 20 minutes. Makes 2 1/2 dozen cookies. \n\nPaw Lick’n Chick’n \n\n* 3 cups white flour \n* 3/4 cup yellow cornmeal \n* 1 cup chicken broth \n* 4 tablespoons softened margarine \n* 1 egg \n* 1 tablespoon milk \n\n\nPreheat oven to 325 F. Combine flour, cornmeal, chicken broth and margarine. Knead dough for 3 minutes. Roll dough to 1/4 inch thickness and cut into 3 to 4 inch tempting shapes. Beat egg and milk together and apply to top of biscuits with brush. Place on ungreased cookie sheet. Bake at 325 F for 35 minutes. Makes 24 cookies. \n\nCinnabone\n\n* 1 cup whole wheat flour \n* 1/2 cup bran \n* 1/2 cup brewers yeast \n* 1/4 cup wheat germ \n* 1/2 teaspoon cinnamon \n* 2 tablespoons honey \n* 2 tablespoons molasses \n* 2 tablespoons corn oil \n* 1 egg \n* 1/3 cup milk \n* pinch of cloves \nPreheat oven to 350 degrees. In a large bowl, combine dry ingredients. In a separate bowl, beat honey, molasses, corn oil, egg and milk. Gradually add mixture to dry ingredients to form a dough. Roll dough to 1/4 inch thickness and cut into tempting shapes. Bake at 350 F on an ungreased cookie sheet for 15 minutes. Makes 18 cookies. \n\nSOURCE: Recipes from The Doggy Bone Cookbook by Michele Bledsoe",
"loss": true,
"prefix": "RAYT721:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: pet treats/meals",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " howlin hula cookies\n\n8 oz can unsweetened crushed pineapple\n1/4 c vegetable oil\n1/4 c honey\n1 egg\n1 tsp vanilla\n2 c white flour\n1 1/2 tsp baking powder\n1/4 tsp baking soda\n\n preheat oven to 350.\n drain pineapple and set aside.\n in a bowl, combine oil and honey. add egg, pineapple, and vanilla \n and mix well. \n combine flour, baking powder, and baking soda in a seperate bowl. \n after blending, add this into the wet mixture and stir well.\n drop by tablespoonfuls onto a greased baking sheet and bake for 20\n minutes. cool on a rack, then serve. \n store in airtight container.\n\nyield: 20\n\n\nbanana mutt cookies\n\n1 1/2 c ripe mashed bananas\n1/2 tsp vanilla\n3 c oats\n1/2 c chopped peanuts\n1/4 c applesauce\n\n preheat oven to 350. \n mix all ingredients together thoroughly.\n drop by spoonfuls onto an ungreased baking sheet, then press flat \n with a fork.\n bake approx. 15 minutes, then cool on a rack before serving.\n store in airtight container.\n\nyield: 20\n\n\nwoof woof waffles \n\n4 c whole wheat flour\n1/2 c cornmeal\n1 egg\n2 tbls vegetable oil\n1 3/4 c water\n\n preheat oven to 325.\n mix all ingredients together, then turn out onto a lightly floured \n surface and knead well. \n roll out dough to 1/2-inch thickness and cut into 8-inch squares.\n place each square on a waffle iron (cold, unplugged) and press down \n the dough, just to make the waffle impression.\n place waffles on a greased baking sheet and bake for 1 hour.\n cool, and serve each waffle broken into quarters.\n store in airtight container.\n\nyield: 12\n\n\nsimple simon's birthday bones\n\n2 c whole wheat flour\n1 tbls baking powder\n1 cup natural peanut butter\n1 cup skim milk\n\n preheat oven to 375.\n in a bowl, combine flour and baking powder. in another bowl, mix\n peanut butter and milk.\n add wet mixture to dry, and mix well.\n turn out dough on a lightly floured surface and knead. roll out to \n 1/4-inch thickness and cut out shapes. \n place on a greased baking sheet and bake for 20 minutes or until\n lightly brown. cool on a rack then store in airtight container.\n\nyield: 30 large bones\n\n\nlazy day loaf\n\n1 lb ground turkey\n2 eggs\n1/8 c skim milk \n1 1/2 c bread crumbs\n10 oz frozen chopped spinach, thawed and drained\n4 oz low fat cheddar cheese, cubed\n\n preheat oven to 350.\n mix together meat, eggs, milk and bread crumbs.\n put half the mixture in a greased loaf pan.\n layer spinach and cheese in the middle, and top with remaining meat \n mixture.\n bake for 1 1/2 hrs or until done. store in fridge.\n\nyield: 8 servings.\n\n\npoochie pleasin pretzels\n\n1 pkg active dry yeast\n1 1/2 c warm water\n1 tbls honey\n4 c white flour\n1 egg, beaten\n\n preheat oven to 375.\n in a large bowl, dissolve yeast in warm water. add honey and enough \n flour to make a soft dough and knead for 6-8 minutes or until smooth.\n pinch off about 2 tbls of dough for each pretzel.\n roll out dough using the palm of your hand into long, pencil-like \n shapes, about 12 inches long and 1/2-inch thick.\n shape into pretzel twists and place on a greased baking sheet. brush\n with beaten egg, bake for 20 minutes, then let cool on a rack. store \n leftovers in, you guessed it, an airtight container.\n\nyield: 10-12.",
"loss": false,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " Just a note of warning about feeding pets \"people food&\n\nJust a note of warning. Be careful feeding your pets \"people food\". It can be really hard on their bodies and cause pancreitis (sp?) because it is usually too fatty and sugary for them.",
"loss": true,
"prefix": "marcellarella:"
},
{
"from": "human",
"value": " these recipes come from the three dog bakery, a well known and respected maker of natural dog treats. the recipes are vet approved and have wholesome ingredients, unlike most other dog treats you will find, that are loaded with fillers, preservatives and other ingredients that i cannot even pronounce! these recipes are not considered \"people food\"; they are just completely natural dog treats. if you have any concerns for your individual dog, perhaps you should consult your vet. my dogs eat only natural treats and have been doing so for years, and i have not had one problem.",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " wow these treats sound great for my little pouchy, I am going to give them a try. Do you have any more recipies",
"loss": true,
"prefix": "French fried:"
},
{
"from": "human",
"value": " i do have more recipes and will be happy to post them. i will set aside some time this week.",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " french fried you will not believe this. i just spent about an hour typing dog recipes and when i clicked on submit, i was asked for my log-in info and then it lost everything i typed. I AM NOT HAPPY!!! anyway, were there any specific types of recipes you were looking for? meals, desserts, treats, snacks? there are just too many recipes in here to list them all, but i would be happy to post some.",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "human",
"value": " Sorry to hear that. Thats happened to me before on another site. I wrote for a long period of time and then I submitted and lost everything. :?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " well. good to know i am not the only one! \nbet it won't happen again!!",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "human",
"value": " I've had the same problem (not here) when typing something long, or just when my computer or the internet decide to act up. What I usually do if it is important is, when I finish typing, I highlight and copy what I have just typed. Then if something happens to wipe it out, you can paste and send. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "gpt",
"value": " I do that too Barbara. I have learned my lesson. I was soooooooooo mad! Well, I would STILL like to see your recipes!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " that's a good idea barbara. i will try again to post them when i find some time--we are moving this friday and i have been busy all month!",
"loss": true,
"prefix": "2dogsmom:"
},
{
"from": "gpt",
"value": " 2dogs...Jake the wonder poodle will be so very pleased with what I'm gonna cook for him tomorrow! Thank you Thank you! We do have a 3 dog bakery nearby but they are very expensive! Jake and I walk there now and then and he gets to choose his own treat! They have a Jack Russel \"greeter\" there named, appropriately, Jack!\n\n\nThanks again...from Jake too!\n\n2",
"loss": true,
"prefix": "lindatooo:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best ways to ripen fruit?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can anybody tell me the best ways to get store-bought fruit to ripen when you get it home?\n\nI'd like to ripen pears, plums, nectarines and tomatoes mostly.\n\nThanks",
"loss": false,
"prefix": "Anonymous:"
},
{
"from": "gpt",
"value": " Hi rick88,\n\nI know you can put pears in a brown paper bag and leave at room temperature. It may take several days. \n\nTomatoes and such I just leave on a window sill. Never put a tomato in the refrigerator unless it is ripe enough and you aren't going to eat it for several days. But a sunny window sill will continue the ripening process.\n\nPlums, nectarines, peaches can be done the same way as tomatoes.\n\nA cantelope can be cut in half, the cut half placed on a plate so that NO AIR enters around the bottom (so the melon and the plate have to be perfectly flat) - in a matter of just a couple days the melon will be perfectly ripe and sweet.\n\nHope this helps. An avocado can be ripened in a paper bag also.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " rick88\n\nThe above advice is correct, but keep firmly in mind that, excepting pears, none will develop the true flavor and texture of tree ripened fruit. Pears, oddly, improve in flavor and texture when ripened as described, or merely on a window sill. \n\nIt is claimed that adding an apple to a paper bag of unripened fruit will help - the apple emits ethane gas, which is used commercialy to ripen fruits, etc.\n\nI find that giving close attention to the \"feel\" and aroma of fruis in the store can result in bringing home better quality - often even fullly riipe. Thisworks especially well if you know when the store receives the fruit, and be among the first customers to purchase it.",
"loss": true,
"prefix": "oldcoot:"
},
{
"from": "gpt",
"value": " Thanks for the info guys!",
"loss": true,
"prefix": "Anonymous:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Need help for Valentines Dinner for my wife",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all,\n\nI am trying to make a special dinner for my wife tomorrow night and I have a receipe for marinade for Yellow Fin Tuna that I will grill. It calls for on Jalepeno Pepper to be minced, with the seeds. I have seen \"minced jalepeno's\" in the can at the store but decided to mince my own.\n\nOne problem: how do I mince this pepper?! Do I just chop it up as fine as possible? Can someone please explain this process to me? Thanks. :?",
"loss": false,
"prefix": "russianrocket:"
},
{
"from": "gpt",
"value": " Hello russianrocket! Welcome to DiscussCooking.\n\nNormally I would remove the seeds but if the recipe calls for them so be it LOL The seeds are the hottest part so if you want to remove them I will explain that way - otherwise just leave that part out.\n\nNever touch your face - especially your mouth and your eyes while handling fresh peppers. Some people where latex gloves but for just one that is not necessary (if you have a cut of any kind put a bandaid on it though). \n\n1. slice stem end off pepper\n2. cut in half lengthwise\n3. take edge of knife and remove seeds by scraping from stem end to other end\n4. slice in thin strips\n5. hold strips together then start chopping into smaller pieces\n\nThey will have a somewhat square shape and will be fairly small. The strips, I'd say, are about toothpick size or smaller.\n\nJust leave out the scraping part to keep seeds in. Hope this helps.\n\nWash hands immediately but still don't touch eyes, mouth, etc. It takes awhile to remove the capsicum from your skin.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " test\n\ntest\n<img src=\"http://members.cox.net/afisher8/test.jpg\">",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "gpt",
"value": " test 2--ignore!",
"loss": true,
"prefix": "carnivore:"
},
{
"from": "human",
"value": " Carnivore - that last attempt probably would have worked if you had remembered to type [/img] after the address.",
"loss": true,
"prefix": "oldcoot:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Olive oil in free- flow pour spout bottles",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can someone tell me if E.V.O.O. will keep well in these bottles without some sort of cap or stopper?\n\nI've seen some TV chefs use these bottles to get a nice controlled and steady stream of oil, but when I went to the local cooking store that sells these, they don't come with a cap/stopper to keep out the air.",
"loss": false,
"prefix": "pepperoni:"
},
{
"from": "gpt",
"value": " pepperoni,\n\nI've never tried keeping any sort of oil in a stopperless bottle, but my first instinct would be to keep some sort of lid on that sucker. Is the design of the bottle such that you could measure it and then go to your hardware store and buy a cork? Failing that, I'd probably fasten a plastic sandwich bag over the bottle top, held in place with a rubber band, in between times. \n\nGlad you're here!",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " I bought several bottles with pour spouts without some sort of a lid/cap and then I go buy the pour spouts with the lids/caps and replace them. The chefs on those shows go through so much oil they probably never have to worry about it!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " There is some logic, and some luck.\nThe cap has but two functions; a) to keep things out of the bottle, and b) to keep things in the bottle.\nIn the case of EVO, there might be a few critters that would like to invade the bottle, to get at the EVO. If that is the case in your area, keep it covered.\nI have not had too much problem with EVO evaporating, so my reasons for the lid are primarily related to the 'a)' comment; and, since I don't have a problem with critters, it's sort of mundane.\n\nI have a capped bottle of dish soap on my counter. The problem I have is with the detergent drying and clogging the top of the pour spout, especially if there is a lid. Something that I haven't noticed with the EVO bottle.\n\nThe added benefit to the spout is the constriction of the opening; assisting me in restraint while pouring the EVO.\n\nFinally,\nDavid",
"loss": true,
"prefix": "Finally:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: 6 Timesaving Ingredients to Keep on Hand",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " 6 Timesaving Ingredients to Keep on Hand\nby Jean Anderson author of Dinners in a Dish or a Dash\n\n\nBroccoli florets: \n\nDivide broccoli into small florets (no more than 1 1/2 to 2 inches across the top), leaving 1/2 inch of stem on each and trimming to a thickness of 1/4 inch. Blanch florets 2 minutes in large pan of rapidly boiling unsalted water. Drain florets and quick-chill 5 minutes in large bowl of ice water. This stops the cooking and sets the bright green color. Drain florets well, then layer with paper toweling in a plastic zipper bag and store in the refrigerator until ready to use. Maximum storage time is 5 to 7 days. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nMinced garlic: \n\nSeparate 2 or 3 bulbs of garlic into individual cloves and peel. The easy way to do this is to whack each clove with the broad side of a large heavy chef's knife; this loosens the skin, which can be quickly stripped away. Mince garlic moderately fine. (I use a food processor, pulsing to just the right degree of fineness; if you mince by hand, sprinkle chopping board with salt -- that way the garlic won't stick to the knife or your hands.) Spoon minced garlic into a glass or porcelain ramekin and press plastic food wrap flat over surface of garlic. Slip ramekin into a small plastic zipper bag, press out all the air, seal, and store in refrigerator. Every time you dip into the garlic, reseal as carefully as you did the first time around. Because most recipes call for garlic by the clove, here's a handy table that translates minced cloves into teaspoons: \n\n1 small clove garlic = 1/2 to 1 teaspoon minced\n1 medium-size clove garlic = 1 to 11/2 teaspoons minced\n1 large clove garlic = 2 to 2 1/2 teaspoons minced\n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nFresh lemon juice: \n\nIt's a pain to have to stop and juice a lemon mid-recipe, so I like to keep a little jar of \"freshly\" squeezed lemon juice in the refrigerator (and sometimes separate jars of orange and/or lime juices, too.). My favorite storage container is a half-pint preserving jar with a dome lid because the jar fits directly underneath the spout of my electric juicer and holds the juice of about 6 lemons (or 8 limes or 2 medium size oranges). I squeeze the juice directly into the jar, cap it tight, and set in the refrigerator. It remains amazingly fresh and is infinitely superior to bottled juices (I won't give them house room). Maximum storage time is 2 weeks for lemon or lime juice, 1 week for orange juice. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nChopped yellow onions:\n\n You'll save tons of time if you chop 2 or 3 pounds of yellow (all-purpose) onions whenever you have time and store them in fridge. But I recommend this only if you have a food processor. Here's the technique that has served me well over the years: Halve each onion lengthwise, slip off the peel, then cut each half in two both crosswise and lengthwise. \n\nDrop onion chunks into food processor fitted with the metal chopping blade and pulse briskly until moderately coarse-further chopping may reduce the onions to mush. So will trying to chop too many at a time: \n\nfor best results, no more than half-fill the processor work bowl. Once the onions are chopped, bundle into a large plastic zipper bag (a heavy-duty freezer one), press out all the air, and seal. Place this bag in a second large, heavy-duty plastic zipper bag, press out the air, and seal. Store in the refrigerator. Whenever you need onions, simply reach in with a measuring spoon or dry cup measure and retrieve the amount you need. Carefully reseal both bags as before after each use, pressing out all air (this keeps the onions from smelling up the fridge and/or absorbing refrigerator odors). Many recipes call for onions by the piece (2 medium-large yellow onions, chopped), rather than by the cup (2 cups chopped onions). No problem. Here's a handy conversion table geared to today's onions, which tend to run large: \n\n1 small yellow onion = 1/4 cup chopped\n1 medium-small yellow onion = 1/2 cup chopped\n1 medium-size yellow onion = 3/4 cup chopped\n1 medium-large yellow onion = 1 cup chopped\n1 large yellow onion = 1 1/2 cups chopped\n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nMinced parsley: \n\nHere's a trick I learned some years ago. Unband the parsley but do not wash. Discard the stems, also any wilting or discoloring leaves, then mince the parsley as coarse or fine as you like. Place in water to clean. Bundle washed parsley in several thicknesses of paper toweling and squeeze as dry as possible. Next spread the parsley on several thicknesses of dry paper toweling, fold left and right sides of toweling in, then roll parsley up in toweling. Slip roll into a small plastic zipper bag and set in the refrigerator. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nChopped bell peppers:\n\n Wash peppers, pat dry, then quarter lengthwise, starting about 1/4 inch from the top: stack 3 or 4 scored quarters and slice crosswise, stacking the cuts about 1/4 inch apart. This will give you a good even chop. Even easier, cut quarters into 1-inch chunks, drop into food processor fitted with metal chopping blade, and pulse quickly until coarsely chopped. \n\nCooked rice: Many years ago I learned to cook rice ahead of time and stash it in the refrigerator or freezer. The trick is to cook it just until al dente (firm-tender) so that the grains remain separate instead of clumping. Few staples are handier to have because cooked rice can be slipped -- refrigerator cold, even solidly frozen -- into casseroles, soups, salads, stews, and stir-fries. Then too, it can be reheated and used a backdrop for dozens of other recipes. \n\n~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~\n\nThis is the method I've evolved for cook-ahead rice. It continues to serve me well:\n\nBring 2 quarts water to a rapid boil in large (at least 4 1/2-quart), heavy saucepan over high heat. Add 4 cups uncooked converted white rice (no substitute), stir well, then return to rapid boil. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly --do not pack -- into plastic storage containers, snap on lids, label, and date. Set in refrigerator or freezer. To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly apart, and balance sieve in top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.",
"loss": false,
"prefix": "Filus59602:"
},
{
"from": "gpt",
"value": " Lemon Juice\n\nLemon juice: when in season freeze in ice cube trays should last until the next crop comes around....",
"loss": true,
"prefix": "Instantkiwi:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Garlic breath",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi there! In Italy, and especially Sicily, italians eat a salted slice of lemon - rind 'n all - to get rid of garlic breath!\n\nHope that helps!\n\nDianne",
"loss": false,
"prefix": "Dianne:"
},
{
"from": "gpt",
"value": " Thanks for the tip Dianne. I might just have to carry a lemon with me wherever I go!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Thanks for the tip - I have to figure out a way to somehow tell my Pastor - whoa does he get some nasty garlic breath!!",
"loss": true,
"prefix": "starrleicht:"
},
{
"from": "gpt",
"value": " Let's hear it for the lemon! Thanks! Now, if one could only figure out how to get away with wearing a clothespin . . . assuming it could be extremely well padded . . .",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " starrleicht - should we change the saying to \"garlic breath is next to Godliness???\" LOL Somehow it just doesn't fit! \n\nI can see a whole clothespin line - varying colors, some with rhinestones for those dressy affairs and just the casual denim one!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " LOL, Kitchenelf!!",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " starrleicht - should we change the saying to \"garlic breath is next to Godliness???\" LOL Somehow it just doesn't fit!\n\t\t\n\n\n\n LOL - \n\nAnd no, it doesn't fit, does it!",
"loss": true,
"prefix": "starrleicht:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bacon and Swiss Waffles",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Bacon and Swiss Waffles\n\nDust off the old waffle iron for an exciting new waffle taste! Bacon and Swiss cheese bake rich flavor into each bite.\n\nTotal: 13 min \nPrep: 5 min \nBake: 8 min \n(Total time will vary; cook or bake time is per batch.)\n\nMakes 10 squares (4 inches each)\n\n\n\n2 cups Original Bisquick® mix \n1 1/2 cups milk \n2 eggs \n1 cup shredded Swiss cheese (4 ounces) \n1/2 cup crumbled cooked bacon \n\nDouble recipe or Halve recipe (Learn more about scaling recipes) \n\n 1. Heat waffle iron; grease with cooking spray, vegetable oil or shortening. \n\n 2. Stir Bisquick, milk and eggs in large bowl until blended. Stir in cheese and bacon. Pour onto center of hot waffle iron. Close lid of waffle iron. \n\n 3. Bake until steaming stops and waffle is golden brown. Carefully remove waffle. \n\n1 Square: Calories 190 (Calories from Fat 90); Fat 10g (Saturated 4g); Cholesterol 60mg; Sodium 460mg; Potassium 130mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 8g ++++ Diet Exchanges: 1 Starch; 1/2 High-Fat Meat; 1 Fat",
"loss": false,
"prefix": "Filus59602:"
},
{
"from": "gpt",
"value": " I'm NOT a waffle fan, but this recipe sounds wonderful! I can't imagine putting syrup on these waffles, but I think a poached egg would be delicious on top. How would you serve these savory waffles?",
"loss": true,
"prefix": "Norma:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Opening canned food",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When you want to open a can of baked beans, or something similar in a sauce, turn it upside down & undue the bottom end, as the heavier food settles at the bottom of the can & the sauce at the top. Now the food will slide out without having to bang the bottom of the can. If the can, can only be opened one end or has a ring pull on it, then store can upside down till required.",
"loss": false,
"prefix": "curly:"
},
{
"from": "gpt",
"value": " Opening Cans\n\nAdditionally, if you happen to be opening Tomato Paste, open both ends and push the paste through. The lid willl almost scrape the inside of the can clean, the paste is easily measureable, The psate shouldn't remain in the can if unused AND you can get really wild building some height on plates with your \"Tall Cylinder.\"\n\nFinally,\nDavid",
"loss": true,
"prefix": "Finally:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Check the Desserts Thread",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I just summited a very fast and great cookie recipe ..I took it to my friends that do Demos at Costco and had to come home and take 18 copies of the recepie to them. No one will believe that soda crackers are used..\nDove",
"loss": false,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " just checked it. sounds good and so so easy",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Using ISO and REC when posting",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " As kitchenelf mentioned awhile ago, it would be so much better, ie, more convenient/less time consuming for the viewers, if posters used those abbreviations in front of each post, (unless of course it's not recipe-related), so the viewers would know immediately whether the poster is looking for a recipe OR posting a recipe. What do you all think?",
"loss": false,
"prefix": "merstarr:"
},
{
"from": "gpt",
"value": " What do they mean?",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " ISO means \"In Search Of\" \nREC means \"Recipe\"",
"loss": true,
"prefix": "merstarr:"
},
{
"from": "gpt",
"value": " Why dont they just post \"hey Im looking for a recipe\"? OR \"recipe help\"? Seems easy enough. I would be confused with ISO or REC. It doesnt take THAT much effort to type a few words. Just my opinion. :roll:",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " I think it's a great idea!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " BOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!! Hisssssssssssssss.........",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " lol DS - come on - you can do it........... 8)",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " either/ or works for me",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " NO! \n\n I hate those things! I feel it is not user friendly and will confuse people. I refuse!!!! :x",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " nobody said you had to ds lol",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " I know.... but I never really get to use these smileys.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhy dont they just post \"hey Im looking for a recipe\"? OR \"recipe help\"? Seems easy enough. I would be confused with ISO or REC. It doesnt take THAT much effort to type a few words. Just my opinion. :roll:\n\t\t\n\n\n\nEither way would work, and would be a lot better then just posting the name of a recipe, where everyone has to click it on just to see whether the person is looking for a recipe or posting one.",
"loss": true,
"prefix": "merstarr:"
},
{
"from": "human",
"value": " LOL!!! Sushi, that has to be one of the funniest smilies I've ever seen!!! 8) I for one see the abbv. (sp?) going one (1, I) or two (2, II) ways. First (1st) mass conf. (confusion, conference, Confuscious?) could reign with ppl (people) not understanding a common abbv. lang. (language, Jessica Lang?) or two, ob. (obnoxious, oblivious, observation?) ppl like me will have WAY too much fun doing what I'm doing right now! Sorry folks, just couldn't help myself! Either way works for me 2!",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " I agree with Sushi..........All this abbreviation mumbo jumbo is confusing,use Damp's post as an example. Just come out and say what you want. This is just MY opinion.\n\nDS, your smiley needs as swift kick in the behind.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "human",
"value": " LOL -\n\nISO - REC\n\n(their dinosaur acronyms - everyone knows them)\n\nJMHO DC but GMTA ^5",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " now I gotcha' thinkin'!!!! lol (you just like those smilies!!!!)",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " LOL! Just having some fun, Elf! Honestly, either way works for me, I'm an easy going guy! \n\nBTW, does GMTA mean Great Minds Think Alike or Georgia Motor Trucking Association? Yeah, I had to look it up.",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tJMHO DC but GMTA ^5\n\t\t\n\n\n\nI'll bite. \"Just My Humble Opinion\" What's the rest, please.\n\nSNAFU and HESTIA are the only universally known acronyms.\n\nI'm just an OFWNI",
"loss": true,
"prefix": "Brooksy:"
},
{
"from": "human",
"value": " Brooksy said:\n\t\t\t\n\t\t\n\n\n\n\n\t\t\t\n\t\t\t\tkitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tJMHO DC but GMTA ^5\n\t\t\n\n\n\nI'll bite. \"Just My Humble Opinion\" What's the rest, please.\n\nSNAFU and HESTIA are the only universally known acronyms.\n\nI'm just an OFWNI\n\t\t\n\n\n\nokay i'm blonde... i don't know those ones",
"loss": true,
"prefix": "middie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Goose fat",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've had a large can of french goose fat from a gourmet deli sitting in the cupboard for a year now. I would appreciate your ideas as to what I can use it for. Thanks!",
"loss": false,
"prefix": "Chopstix:"
},
{
"from": "gpt",
"value": " HMMMM!\n\nGood one!\n\nGo back about 200 years, and \"goose grease\" was used as a salve for sunburns, tho' I believe you'd be better off with Aloe Vera \"juice\" today...\n\nSpeaking with ZERO practical experience, it might be \"interesting\" to try it as a \"rub\" on roast poultry skins, or as an \"injection\" as GoodWeed suggests...\n\nA medium for frying skinless/boneless chicken breasts?\n\nAn \"accentuator\" for pate de fois gras?\n\nI'm sort of \"grasping\" for \"any ideas\" here!\n\nAnybody else want to pitch in?\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " Goose fat or duck fat are common fats in French cooking .... like bacon drippin's are in the Southern part of the US ... and smaltz (chicken fat) is used in Jewish communities in New York and elseware. It is both a fat for lubricating the pan to cook things in as well as a flavoring. \n\nIf it's in a can that has been sitting in the cabinet for a year ... you might want to taste it to make sure it has not gone rancid. Fats - animal, vegetable, or nut go rancid ... usually in about a year. But, if it is in a sealed can ... that might prolong it since air didn't get to it. If it doesn't taste rancid ... stick it in the freezer!!! That will extend it's life 2-3 years.\n\nAs for uses .... just think of where you would use any other fat or oil ... and think about the flavor it would add to the dish. Sweetbreads and onions sauted in goose fat would be yummy ... chicken sauted or fried in goose fat would be, too. Saute some beef cubes, onions, and mushrooms to make a beef stew ....",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " Potatoes fried in goose fat, yummmmmmmmmmmmm",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Mudbug stole my post. You have to try roast potatoes in goose fat. Boil them first, heat the roasting pan with the fat on top of the stove, bung it in the oven, the most divine potatoes ever.........promise!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " Thanks guys! I guess this all means goose fat can be used just like any other oil for cooking, but with a yummier effect. A friend told me to make duck confit, poaching the legs in the goose fat over several hours. This sounds heavenly. The roasted potatoes sound really good too! Will try it! Thanks again! Oh, and yes I will definitely check for expiry and rancidity first!",
"loss": true,
"prefix": "Chopstix:"
},
{
"from": "human",
"value": " Potatoes and goose fat!!!!!",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " My vote is for potato's....",
"loss": true,
"prefix": "chez suz:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Substitutes....",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Thought I would post this, cuz I just never have all required ingredients for most things, lets aall it a quick reference for Tanis.....\n\nHere is a list of some foods that can be used in place of the ingredients called for in a recipe:\n\n1 ounce square of unsweetened chocolate = \n3 tbsp. of unsweetened cocoa plus 1 tbsp. shortening or butter \n\n1 ounce square of semi-sweetened chocolate = \n3 tbsp. of unsweetened cocoa plus 1 tbsp. shortening or butter, plus 3 tsp. sugar\n\n1 cup of buttermilk or sour milk = \n1 tbsp. vinegar or lemon juice plus enough milk to make 1 cup. Let stand 5 minutes before using.\n\n1 cup sour cream =\n1 cup plain yogurt or 1 cup evaporated milk plus 1 tbsp. vinegar\nOr, 1 cup cottage cheese mixed in blender with 2 tbsp. milk and 1 tsp. lemon juice\n\n1 lb. butter = \n2 cups evaporated milk beaten slowly. Pour into pan and chill.\nOr, 1 cup buttermilk, 1/2 cup salad oil and one tsp. salt into one lb margarine\n\nWhipped Cream = \nBeat egg whites until stiff, then ad one sliced banana per egg white used, and beat again until bananas are dissolved\nOr, add melted marshmallows to the white of an egg and beat until stiff\n\nShortening = Peanut Butter - Crunchy or Smooth!\n\nAll Purpose Flour for thickening gravy or sauce, 2 tbsp. = \n1 tbsp. cornstarch, rice starch or arrow root.\n\nBaking Powder = \n2 tbsp. cream of tartar, one tbsp. bicarbonate of soda and one tbsp. cornstarch\n\nNuts = oatmeal browned in butter or margarine works in cookie, cake and pie recipes\n\nBread Crumbs = finely crushed corn flakes, wheat flakes or any other unsweetened cereal",
"loss": false,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Thanks Tancowgirl, that is very helpfull!",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " Gee MJ, your welcome",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " A couple more...\n1 cup white sugar = i cup honey, plus 1/4 to 1/2 teaspoon baking soda= 1 cup maple syrup plus 1/4 tsp baking soda=1/2 cup maple syrup plus 1/4 cup corn syrup=1 cup brown sugar firmly packed=3/4-1 cup molasses plus 1/4-1/2 tsp baking soda...Reduce liquids in the recipe by 1/4 cup to compensate...\n\n1 cup milk=1/2 cup evaporated milk+ 1/2 cup water=4 tablespoons dried milk + 1 cup water\n\nLifter\n\nSome pursue happiness-others create it...",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "human",
"value": " I just got a recipe for CRAB CAKES with a THAI CHILI LIME SAUCE.\n\nThe crab cake recipe calls for SAMBL OELECK, (only 1 1/2 t. maybe I could omit it?). Not knowing what it is, how do I find a substitute for it? I'm going to run it through GOOGLE and see what comes up.\n\n\nThe sauce recipe calls of SAKE (12 Fl. OZ). I know very well what that is. But, would like a substitute in this recipe.\n\nThanks,\nCharlie\n\nFrom GOOGLE:\nSambal Oeleck Chili Paste\nPrice: $3.95 \nAvailability: Usually ships in 1-2 business days from Pacific Rim Gourmet \nFeatures: \nHuy Fong Brand\n8 oz. \nIngredients: \nChili, salt, distilled vinegar,potassium sorbate and sodium bisulfite as preservatives. \n\nThat takes care of the Sambal Oeleck",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "gpt",
"value": " You could sub out a mild white wine for the sake.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "human",
"value": " No you can't omit the sambal. That's the whole point of the recipe (it's chile sauce). There are hundreds of types of sambals, oeleck being probably the most common. You could sub Sriracha sauce or another south asian (ie, thai not chinese) chile sauce.\n\nYou can find sambals at asian groceries and sriracha sauce at lots of large supermarkets. It's in a red plastic bottle with a rooster on it.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Thanks for the response.\njennyema -- After I found the sambal oeleck on the web, it's not as exotic as it sounded. We have a couple markets that may carry it.\nThis is like so many recipes that call for spices that the average person seldom uses. What do you do with the remainder??\nThe next problem is I would have to eat crab cakes of a year to use the 8 oz. bottle at 1 1/2t. this recipe was for 2 lb. of crab meat!\n\nmarmalady-- Is it true that the alcohol in the wine boils off as it is heated?\nMy wife is an old AAA member and she wouldn't think of eating anything with alochol in it! \n\nThanks again,\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "human",
"value": " Charlie - are you sure the recipe calls for 12 oz of sake? That'a a lot of liquid for crab cakes.\n\nIf you can post the whole recipe, maybe I can get a sense of where it's going, and make some suggestions; the only other thing I can think of other than alcohol in that kind of quantity is maybe clam juice? or chicken stock? With maybe just a little vinegar to give it some acidity?",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Tancowgirl, I was looking for one of those substitutions the other night. Will keep them handy for future reference.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "human",
"value": " marmalady said:\n\t\t\t\n\t\t\n\n\n\t\t\tCharlie - are you sure the recipe calls for 12 oz of sake? That'a a lot of liquid for crab cakes.\n\nIf you can post the whole recipe, maybe I can get a sense of where it's going, and make some suggestions; the only other thing I can think of other than alcohol in that kind of quantity is maybe clam juice? or chicken stock? With maybe just a little vinegar to give it some acidity?\n\t\t\n\n\n+++++++++++++++++++++++++++++++++++++++++++\nPerhaps I didn't mention that the sake was for the Sauce, not the crab cakes.\n\nI don't know if I should post the recipe here or in the fish / seafood category.\n\nAny way here they are:\nCRAB CAKE MIXTURE \n\nINGREDIENTS:\nSHALLOTS, MINCED \t 3 TABLESPOONS \nGARLIC, MINCED 2 TEASTPOONS\nCELERY, FINELY DICED 1/8\" 4 OZ. WT.\nONION, FINELY DICED 1/8\" 2 OZ. WT. \nBELL PEPPER, RED, DICED MINCED \t 3 OZ. WT.\nGINGER, FRESH, VERY FINELY MINCED 2 TBSP\nCHIVES, THINLY SLICED 1/4 CUP \nTHYME CHOPPED 1 TSP\nDUNGENESS CRAB MEAT 2 LB\n EGGS 2 EA\nMAYONNAISE 2 1/2 CUPS\nSAMBAL OELECK 1 1/3 TEASPOON\nLEMON JUICE, FRESH 1/4 CUP\nWORCESTERSHIRE SAUCE 1 TSP\nPANKO CRUMBS 3 CUPS\nSALT TO TASTE\nBLACK PEPPER, GROUND TO TASTE\n\nPREPARATION\nMIXED INGREDIENTS WELL AND ADJUST SEASONING OR CONSISTENCY AS NEEDED.\n\n\nTHAI CHILI LIME BUTTER SAUCE\nINGREDIENTS:\nFRESH MINCED GINGER 1/2 OZ\nGARLIC, MINCED \t\t\t 1/4 OZ\nWHITE WINE VINEGAR \t\t 1/2 OZ\nLIME JUICE, FRESH \t\t\t 2 OZ\t\nSAKE\t\t\t\t 12 OZ\nHEAVY CREAM 4 OZ\nUNSALTED BUTTER, COLD CUT IN CHUNKS 12 OZ\nTHAI SWEET CHILI SAUCE 2 OZ\nKOSHER SALT AND WHITE PEPPER TO TASTE\n\nPREPARATION:\nIN A HEAVY SAUCE POT OVER MEDIUM HIGH HEAT, COMBINE GINGER GARLIC, VINEGAR, LIME JUICE AND SAKE. \nREDUCE TO A I.IGHT SYRUP (90%). ADD CREAM AND REDUCE TO 60% OVER MEDIUM HEAT - DO NOT SCORCH.\nREDUCE HEAT TO LOW AND GRADUALLY WHIP IN THE COLD BUTTER CHUNKS. WHISK IN PEPPER, SALT AND CHILI SAUCE.\n\nENJOY!\n\nJODY MCLEOD, PINNACLE GRILL CHEF\nMS STATENDAM HOLLAND AMERICA LINES\n\n\nI bet the SAMBAL OELECK would work for the THAI SWEET CHILI SAUCE :?: \n\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "gpt",
"value": " does anyone know if i'd have the same results subbing soy milk for regular? cause my son has a severe allergy to milk",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " Charlie\n\nChile sauce keeps for a long time and can be used in many other SE asian recipes. If you buy sriracha sauce, it's actually a table condiment and can be added to pretty much anything you want (soup, marinades, sauces, sandwiches...). Sriracha sauce keeps pretty much forever in the fridge.\n\nSambal oelek is not a sub for thai sweet chile sacue. they taste entirely different, actually. Oelek is not sweet. Thai Sweet chile sauce comes in a bottle and is quite sweet and just a bit hot. It's generally used as a base for dipping sauce (eg, for spring rolls) and as a marinade for chicken.\n\nOn the alcohol... alcohol never cooks off completely. In your preparation quite a bit of it will remain. Here's a chart that shows you how much will remain in your food: http://homecooking.about.com/library/archive/blalcohol12.htm\n\nMiddie, what are you making?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " i want to make tapioca, caramel \nand stuff like that for him.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " marmalady said:\n\t\t\t\n\t\t\n\n\n\t\t\tCharlie - are you sure the recipe calls for 12 oz of sake? That'a a lot of liquid for crab cakes.\n\nIf you can post the whole recipe, maybe I can get a sense of where it's going, and make some suggestions;quote]\n\nMarmalady...\nDo you know what happened to the recipe I posted? Maybe it should not have been posted here??\n\njennyema responded with some suggestions on the Sambal Oeleck, the Thai Sweet Chili Sauce and gave me a super web page on the use of Alcohol in cooking.\n\nBest I lurk a while and see how this forum works..\nThanks for your help.\n\nCharlie\n\n\nOOPS!\nAfter I submitted this message and went basck to the topic. my recipe and the message from jennyema was here. (Maybe I should have REFRESHED the screen)\n\t\t\n",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "gpt",
"value": " jennyema said:\n\t\t\t\n\t\t\n\n\n\t\t\tYou can find sambals at asian groceries and sriracha sauce at lots of large supermarkets. It's in a red plastic bottle with a rooster on it.\n\t\t\n\n\n\nI found the Sriracha in my grocery store but no luck on the Sambal Oeleck.\n\nThe alcohol webe page was GREAT! It answered a lot of questions I have had over the years!\n\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "human",
"value": " B&G Hot chopped Peppers can sub for the sambal, available in the pickle/condiment section of your local market.",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "gpt",
"value": " PolishedTopaz said:\n\t\t\t\n\t\t\n\n\n\t\t\tB&G Hot chopped Peppers can sub for the sambal, available in the pickle/condiment section of your local market.\n\t\t\n\n\n\nThanks P.T.\nI'll take a look at the \"Poppere\". I haven't given up on the Sambal O. yet.\nThere are a couple Asian markets that I want to visit. \n\nCharlie",
"loss": true,
"prefix": "Hungry:"
},
{
"from": "human",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\ti want to make tapioca, caramel \nand stuff like that for him.\n\t\t\n\n\n\n\nMiddie,\n\nI would venture that tapioca could be made with rice or soy milk, as the tapioca is the thickener and I am not sure milk is needed. Same for caramel which is sugar and water.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I don't think that using soymilk is a problem and should work fine. Here is another idea.\n\nTropical Tapioca\n3 tb instant tapioca\n1 c pineapple juice\n1 c orange juice\n1 1/2 tb lemon juice\n1/2 c canned mandarin orange sections, drained\n1 c canned pineapple, crushed or tidbits, drained\nMaraschino cherries\n\n1.Combine the instant tapioca, pineapple juice, and orange juice in a\nsaucepan. Cook and stir over medium heat until the mixture comes to a boil. \n2.Remove from heat, and add the lemon juice. Cool, stirring occasionally. Add the fruit and chill until firm.",
"loss": true,
"prefix": "kansasgirl:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Calories & Carbs for Alcoholic Drinks!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Click on this link to find out how many carbs and calories YOUR drinking!!! \n\n \n\n http://www.thecaloriecounter.com/Foods/1400/14050/Food.aspx",
"loss": false,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " Way to bring down the party Sushi! BOOOOO!!! No way am I clicking on THAT link!!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tWay to bring down the party Sushi! BOOOOO!!! No way am I clicking on THAT link!!\n\t\t\n\n\n\nI'm with you on this one, Alix.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Some of it's not too bad!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Still not clicking.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " I had to. I was too curious.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tStill not clicking.\n\t\t\n\n\n\nI am not either, Alix.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Fine with ME..... get fat on something you thought was lower on calories and carbs. Im single, and I have to maket my body somewhat if I want an attractive woman. :?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " I'm not clicking :P",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tFine with ME..... get fat on something you thought was lower on calories and carbs. Im single, and I have to maket my body somewhat if I want an attractive woman. :?\n\t\t\n\n\n\nNaaaahhhhhh, all you need to do is let them believe you area loaded (with $$ not alcohol). Look at the young beauties who married old fat guys who were rich as H....",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "human",
"value": " Yeah... and then they will see my 1997 Camry.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tYeah... and then they will see my 1997 Camry. \n\n\n\n\nOh well then....you better start counting.",
"loss": true,
"prefix": "wasabi:"
},
{
"from": "human",
"value": " The windshield is cracked too. Just happened!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " My 500 calorie Barley Wine probably isn't on there anyways....\n\n \n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "human",
"value": " What the heck is barley wine Bender?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tWhat the heck is barley wine Bender? \n\n\n\n\nBarley wine benders are messy messy occasions! \n\nActually, barley wines are VERY storng beers, that have alcohol contents rivaling that of wines (hence the name). The are big and strong enough to withstand agin for years on end, and just like a wine, will change with age. \n\nThis is one of my favorites, although the one I made was stronger (but not as tasty) http://www.sierranevada.com/beers/bigfoot.html\n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: New England meal?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi there, \nas you'll see I'm from germany. My family lived in NY for\na couple of years when I was a kid(about 20 years ago).\nI'm 30 years old now. Sometimes in I'm still in the US for business.\nMeanwhile many things happened in our lifes but we are all\nlooking back to those years to be the best we ever had.\n\nFor a special ocassion(spelling?) I want to make a \nmeal with a new england flavor. \nI have help from two professional cooks and I'm probably \nable to get any ingredients I want to(except for \"special\" \nconvenience products). \n\nIt's for about 10 people. \nI don't care how many servings(right word?) but at least \nfour. \n\nIt HAS to include:\n- New England Clam Chowder - got a couple of recipes\n- Lobster - are there any typical salads, fingerfood?\n- Something with bread-stuffing (doesn't have to be turkey though)\n\nGot any Ideas?\n\nThanks in advance!\n\nMadB",
"loss": false,
"prefix": "madb:"
},
{
"from": "gpt",
"value": " As for typical salads, fingerfood for lobster, you may want to serve corn on the cob and a nice garden salad. Those are the usual things that are served with a boiled or steamed lobster in New England restaurants for the most part.\n\nI am not sure I know what else you are looking for with the rest of your post. Are you looking for recipes for clam chowder and bread stuffing?",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " You could try a stuffed bell pepper with either a cream-based or tomato-based sauce (or both).",
"loss": true,
"prefix": "DampCharcoal:"
},
{
"from": "gpt",
"value": " My parents are from New England, and the only way they truly love lobster is very simple -- steamed, you crack it yourself. Little bowls of butter, and believe it or not, saltines. Sides would only be very, very simple. Boiled new potatoes (yes, you can right in the pot if it is big enough, in modern times we'd boil them in another pot because how many lobsters can you fit on a pot in a standard suburban kitchen? We're talking feasts for a dozen to 20 people here). I agree with lightening it up with a green salad, but in fact, my NH relatives when I was around them thought almost anything besides the lobster and butter was excess. Anytime I ate anything made with lobster, besides just plain steamed lobster that I cracked myself, it was outside of New England. But then, don't think I've ever been to a real restaurant in New England, and haven't been there in over a decade!",
"loss": true,
"prefix": "Claire:"
},
{
"from": "human",
"value": " here's the something for the bread stuffing...\n\nPORK CROWN ROAST WITH STUFFING A'LA WALDORF \n\n1 (6 lb.) crown pork roast, 14 to 16 ribs\n1 lb. ground pork\n4 garlic cloves, cut in half\n1 lg. Golden Delicious apple, coarsely chopped\n1/2 c. chopped celery\n1/2 c. chopped onion\n1/2 c. butter\n1 (8 oz.) pkg. herb-seasoned stuffing mix\n1/4 c. chopped pecans\n1 tsp. grated orange peel\n1 c. water\n\nPreheat oven to 325 degrees. \nPlace crown roast, rib ends down, on rack in roasting pan. \nInsert 1/2 garlic clove in every other bone. \nDo not add water or cover. \nRoast in slow oven for 2 hours. Remove from oven. \nTurn roast over so that rib ends are up. \nInsert meat thermometer so the bulb is centered in the thickest part of the roast. Make certain it does not rest in fat or on a bone.\n\nIn a saucepan, cook apple, celery, and onion in butter for 2 to 3 minutes. Stir in stuffing mix, pecans, and orange peel; add water and toss lightly to combine; add ground pork and mix well. Fill cavity of roast with stuffing and continue roasting until temperature reaches 165 degrees. \nCover roast with foil tent and allow to rest at room temperature for 15 to 20 minutes. \nCarve between ribs. Serves 6.\n\nBrussels sprouts makes a nice side dish to go along with the stuffing!\nGood Luck!",
"loss": true,
"prefix": "wasabi woman:"
},
{
"from": "gpt",
"value": " I love lobster! for finger food you might try making lobster rolls, its just fresh lobster (cooked, and chunked) mixed with just a bit of mayonaise and served on a grilled hot dog bun (the type of bun with the flat sides). \n\nFor the bread stuffing, you might try baked stuffed lobsters. Make whatever bread stuffing you like and add your favorite seafood to the stuffing such as crab, shrimp, scallops. \n\nAlso for bread stuffing you might try clams casino, I dont have a recipe but it's basically cherry stone clams, bread crumb type stuffing, bacon, and thats all I can remember, maybe a squirt of lemon on them, and grill or bake, broil, them. Those are fantastic!",
"loss": true,
"prefix": "amber:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: RECIPES FOR NECESSITIES",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Excellent Window Cleaner:\n1 tsp. Joy or shampoo\n1/2 c. alcohol\n1 qt. rain or distilled water\ntouch of cologne\n\nSpray and wipe with paper towel or newspaper.\n\nPaper Paste:\n1/2 c. flour\n2 Tbsp. vinegar\n1 Tbsp. salt\n1 pt. water\nBoil 30 minutes and keep in container.\n\nHomemade Soap:\n3 gal. rain water\n3 cans lye\n12 lb. grease\ncitronella for scent\nLet boil until all is dissolved. Then add 6 more\ngallons of rain water. Let boil from 1/2 to 1 hour. When\ndone, add salt (handful), add citronella. Cool and cut into\nbars.\n\nMoney Saver:\n1 large can evaporated milk\n1 lb. butter\nBeat until light and fluffy both ingredients. The\nresult is a lot of whipped butter.\n\nShampoo:\n1/2 c. vinegar\n1/2 c. water\n1 large tsp. Miracle Whip\n1/2 c. soap (Lux or favorite\ndish washing soap)\nMix and use for shampooing the hair.\n\nEasy Steak Tenderizer:\nSpread cornstarch all over steak with fingers. Now,\nwork in soy sauce with the fingers. Turn steak over and\nrepeat. Do this 15 to 30 minutes before frying or barbecue.\nNo need to use oil in skillet when frying. Use cornstarch and\nsoy sauce sparingly.",
"loss": false,
"prefix": "chefwannabe:"
},
{
"from": "gpt",
"value": " HANDY BABY WIPES\n\nHANDY BABY WIPES\nJob Squad paper towels\n1 capful alcohol\n1 squirt Baby Magic soap\nlukewarm water\n\nUse airtight square container. Cut paper towels into 4\nsquares each. Fill container 3/4 the way with water. Add\nalcohol and soap. Swish around lightly. Slowly lower stacked\ncut paper towels into water until container is full. Place lid\non top. You're ready to go!",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "human",
"value": " EASY LAUNDRY SOAP\n\nEASY LAUNDRY SOAP\n4 lb. grease, at room\ntemperature\n1 can lye\n2 pt. water\n1/2 c. borax\n1 c. soap powder\n\nDo not melt lard. Mix water, lye and lard. Stir\ntogether until lumps are melted. Add borax and soap powder. A\ndash of bluing may be added. I use only 1 1/2 pints of water\nand add 1 cup sudsy ammonia.",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "gpt",
"value": " CHRISTMAS TREE FIREPROOF SPRAY\n\nCHRISTMAS TREE FIREPROOF SPRAY\n7 oz. Borax\n3 oz. boric acid\n1 Tbsp. soap (I use Cheer)\n1 1/2 qt. hot water\n\nMix all ingredients. Bring to a boil. Cool and spray.\nWorks best if sprayed from a garden sprayer.",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "human",
"value": " How to clean brown water stains from your dishwasher\n\nHow to clean brown water stains from your dishwasher.\nRemove all dishes from your dishwasher. Place \"Tang\" (fruit\njuice powder) in the soap dispenser. Run dishwasher through\nfull cleaning cycle. This will not harm the dishwasher or your\nseptic system!",
"loss": true,
"prefix": "chefwannabe:"
},
{
"from": "gpt",
"value": " Those are great chef....I have one that I happened upon by mistake.\n\nI was having a bath one day and I ABSOLUTELY need bubbles in the bath.....I have issues with any type of floaties, any wyas, being as I had no bubblebath I used Palmolive liquid dish soap...the new aroma therapy kind. Well after my bath, ,I gave the tub a once over with the rag and OMG if all the \"build up\" didn't come off??? hhmmmm what a simple way to clean the tub....",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " Wow those are something.. I have actually used the window cleaner.. but I added a gallon of water.. I think your way would be better.",
"loss": true,
"prefix": "GaArt:"
},
{
"from": "gpt",
"value": " Homade Soap: \n3 gal. rain water \n3 cans lye \n12 lb. grease \ncitronella for scent \nLet boil until all is dissolved. Then add 6 more \ngallons of rain water. Let boil from 1/2 to 1 hour. When \ndone, add salt (handful), add citronella. Cool and cut into \nbars.\n\nI read the post too fast and I thought I read \"Homemade Soup\", so I did a double take when I read the ingredients.",
"loss": true,
"prefix": "wasabi:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Now That's a Burger!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " http://www.dennysbeerbarrelpub.com/6lbburger.htm",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Interesting, as a novelty, but very impractical! Obviously no one could eat one of these, but to even try to cut it up for the family to share would be very messy!\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Wow I love challanges.",
"loss": true,
"prefix": "Jermosh:"
},
{
"from": "gpt",
"value": " My question is, Would you really want to sit and wait for it to be done cooking? How long do you figure it would take. Mind you it is in a pub so you would have other things to do and waste time, rather than just a restuarant setting.....",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "human",
"value": " tancowgirl - mmmmm - I see a potential problem, don't you? Sitting in a pub waiting for this thing to cook - I'd be more apt to use it as a pillow when it arrived.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Wow! I think that I would put a birthday candle on top and invite 6 or 8 friends to join me.\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " What a GREAT idea...do you think that they would go for it? mmm a pillow.....after all those beers waiting for it......k lets all go to find this Deeny's pub...lol",
"loss": true,
"prefix": "tancowgirl2000:"
},
{
"from": "gpt",
"value": " Who would be more likely to finish it? A starved guy on an island? OR a fat guy that eats a LOT every day? What do you guys think?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " A big guy. I think I read that there was some fellow who couldn't get out of his room and he ate like 15 Big Macs for dinner or some outlandish number. Starving guys tummy would have shrunk...so even if he did get it down...well it wouldn't STAY there.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Hmmmmmmmmmmmm............",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " my boyfriend and i want to go there; we've have been trying to find out the name of that place so we can go there one night. i'm about as skinny as they come, and i heard that people like me have it easier in eating contests because our stomachs can just expand and expand, so we'll see. i might win the 3-lb. burger challenge, LOL, i can just see me up there with a bunch of manly-men and me beating them out. wouldn't THAT be funny?",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " Yes, skinny people can actually eat more because they're stomachs aren't restrained by the surrounding body as much. The result is they have stomachs that can expand more that heavier people. \n\nThe hot dog eating contest has been won by skinny people for the past several years.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " My stomach is very restrained. \n\nI couldn't get to the site,but I did see someone on a FTVN show once. Big around as a plate.",
"loss": true,
"prefix": "GaArt:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mustard Recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Mustard Recipe\n4 oz dry mustard (Coleman's makes a tin that comes in either 2 or 4 oz)\n1 cup White vinegar\n\nMix these two well and let sit overnight.\n\nWhip in -\n2 eggs\n1 cup sugar\n1/2 tsp salt\n\nput in double boiler and cook until thick - you will need to stir constantly\nand not heat it too fast or it gets lumpy. If you under cook it it will be\nvery runny.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Hey Raine, I thought you just mixed the dry stuff with vinegar, is that other stuff just for thickening purposes? I would like to try my hand a flavoured mustard too. My husband LOVES raspberry mustard, but it is $$$$! If you have a recipe for that I would appreciate it. Thanks!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Alix - Coleman's is a dry mustard. I guess maybe you don't have that brand where you are.\n\nRainee - have you actually made any mustard? Mine ALWAYS comes out with a funky texture - kind of grainy. I've tried several recipes and they all come out like this. Any suggestions?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " We have never made any mustard. This recipe is from a bbq buddy.\n\nWe have a different bbq friend (lives in PA) who makes his own mustard, and it is really good. Good on everything. He makes some very nice wine too!",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " We do have Coleman's kitchenelf, I use some in my caesar salad dressing. I have never tried my hand at making mustard from the dry stuff, and would like to try raspberry mustard. So...if anyone has a recipe...bring it on.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " I re-read your question Alix and I now know what you were saying - I read it as you thought the Coleman's was already prepared mustard - :? \n\nI LOVE the raspberry mustard too - I'm going on a search for us!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Woohoo! Can't wait to see what you come up with!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " Alix,\n\nI did a Copernic search and found the following:\n\nGRAINY RASPBERRY MUSTARD \nCategories: Desserts \nYield: 20 servings \n\n 1/4 c Mustard seeds\n 2 ts Mustard powder\n 1/4 c Water\n 1/4 c Dry white wine\n 1/3 c Raspberry vinegar\n 1/2 ts Salt\n 1/2 c Raspberry jam,seedless\n\n 1. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours.\n 2. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.\n\n\nGrainy Raspberry Mustard\n\n1/4 c Mustard seeds\n2 ts Mustard powder\n1/4 c Water\n1/4 c Dry white wine\n1/3 c Raspberry vinegar\n1/2 ts Salt\n1/2 c Raspberry jam, seedless\n\nWhirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.\n\nThis site (where I got the 2nd recipe) has 116 mustard recipes:\nhttp://www.melborponsti.com/inxmtd.html\n\nRASPBERRY MUSTARD\n\n1/2 c. fresh raspberries\n1 tsp. honey\n1 tbsp. red wine vinegar\n\nMarinate 4 hours. Puree and strain. Add to this:\n\n1 c tomato paste\n1/2 tsp. dry mustard\n6 1/2 oz Dijon mustard\nSalt and pepper to taste\n\nHeat all ingredients until very thick. \n\nHope these help. \n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " Thanks Barbara! The first one looks doable...now I just have to talk Ken out of some of his coveted rasperry jam!",
"loss": true,
"prefix": "Alix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Compound Butters - Post your favorite recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love making and using compound butters. I usually make up my own combinations like PARSLEY/DILL/LEMON ZEST for seafood and fish, PARSLEY/GARLIC for bruschetta and many Italian dishes, CILANTRO/LIME ZEST/CHIPOTLE POWDER, for Mexican dishes and sauteing seafood, and my favorite TABASCO SAUCE/GARLIC/LEMON ZEST/CAJUN SEASONING/CHIPOTLE POWDER shrimp, scallops, and many other Mexican style dishes. I know there are a ton of other combinations out there and I'd like to know what your favorites are and how you use them. I drop the butters onto a flat dish in Tablespoonsful then freeze for a couple of hours. When they're frozen, I put them in zip loc bags. It's so convenient to toss one or two into a pan or pot of soup, or whatever, without having to make them up on the spot. So what's your favorite???",
"loss": false,
"prefix": "VegasDramaQueen:"
},
{
"from": "gpt",
"value": " I don't really have a favorite as I just make them with whatever I have lying around in the kitchen and fridge. I love making and using them though. I guess thinking back, one of my favorites had basil, lemon, capers, garlic, and white wine among other things.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Seasoned BUtters\n\nIt depends on what I am using it for. I have a small herb garden and use varigated sage butter for corn on the cob; parsley, sage, rosemary & lemon thyme (sounds like a good title for a song) for steak or pork chops. The other day I pounded a boneless/skinless chicken breast to 1/4 inch thick and made a mixture of the song herbs and added minced garlic and ginger and a few finely ground bread crumbs and mixed all with the butter and stuffed and rolled the chicken. Deglazed pan with chicken stock and dry vermouth and butter. It was very good. I am liking all of the varieties of butter mixes here. \n\n\n\n\n :roll: GO DUCKS",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " whatever fresh herbs are growing well in my garden.\n\nsage and thyme butter\nroasted garlic and purple basil butter (looks cool too)\nraw garlic, sea salt, parsley, and sweet basil (for crostini)\npaprika, garlic powder, and thyme butter (great rubbed on a roasting chicken)",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "human",
"value": " oh, man...\ni'm executive chef for a high-end hunting lodge out in west texas and this past weekend i had the grill master cook 30 nicely marbled [usda choice] rib eyes. i made the usual steak sauces and then i made a roasted garlic/gorgonzola butter as an alternative for the steaks...unbelievably rich.\n\nthe hunters loved it...i was almost a god for about an hour there.",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "gpt",
"value": " Hi....\n\nGorgonzola butter, made with roasted garlic, gorganzola, parsley and S+P to taste. Unsalted butter being the base. Served on ribeyes, TO DIE FOR!!!",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " Wow!!! Thanks so much for the great responses. I've printed every one of them and you can bet they'll be added to my files. I especially like the BASIL/LEMON/CAPERS and the GORGONZOLA/ROASTED GARLIC/PARSLEY. I have seen this one before in cooking magazines but being a purist when it comes to steak I've hesitated to use it. I'm going to try it this weekend on HALF of my steak to see what happens. Keep them coming and thanks again. You've given me some great stuff here.\nBTW this morning we had one of our favorites, BUTTER/HONEY/CINNAMON/HAZELNUT MEAL on fresh croissants. Ohhhhhh it just doesn't get much better.",
"loss": true,
"prefix": "VegasDramaQueen:"
},
{
"from": "gpt",
"value": " I got the recipe from Bon Appetit mag.....it was the cover recipe 3 months ago. Freeze the leftovers.",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " I don't really think it is a compound butter as it only has one flavour, but IMHO maple butter from Quebec is absolutely outstanding on toast, pancakes etc.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " PolishedTopaz said:\n\t\t\t\n\t\t\n\n\n\t\t\tI got the recipe from Bon Appetit mag.....it was the cover recipe 3 months ago. Freeze the leftovers.\n\t\t\n\n\n\ntopaz-\ncheck your pt",
"loss": true,
"prefix": "cafeandy:"
},
{
"from": "human",
"value": " mine's very simple with garlic parsley and basil",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Alix said:\n\t\t\t\n\t\t\n\n\n\t\t\tI don't really think it is a compound butter as it only has one flavour, but IMHO maple butter from Quebec is absolutely outstanding on toast, pancakes etc.\n\t\t\n\n\n\nYou're right Alix, I forgot about that one. We put maple butter on our pancakes and waffles and cinnamon/sugar butter on toast. I guess you can make up pretty much any combination that suits you.",
"loss": true,
"prefix": "VegasDramaQueen:"
},
{
"from": "human",
"value": " cafeandy said:\n\t\t\t\n\t\t\n\n\n\t\t\toh, man...\ni'm executive chef for a high-end hunting lodge out in west texas and this past weekend i had the grill master cook 30 nicely marbled [usda choice] rib eyes. i made the usual steak sauces and then i made a roasted garlic/gorgonzola butter as an alternative for the steaks...unbelievably rich.\n\nthe hunters loved it...i was almost a god for about an hour there.\n\t\t\n\n\n\nCafeandy, going to try the garlic/gorgonzola tonight, love them both. The only thing in which garlic does not go in my house is the brownies. I am assuming you roasted the garlic and then mixed it with the gorgonzola and butter?? Thanks for sharing. \n\n\n\n :roll: \nGO DUCKS\n\nI tried it last night and it was GREAT. It has my vote, and if I ever get to Texas I will visit your restaurant.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Andy.....\n\nI responded to your PT a few days ago.....did you pick it up yet?",
"loss": true,
"prefix": "PolishedTopaz:"
},
{
"from": "human",
"value": " I love honey butter.. on pancakes and waffles.. mmmmm.. or fresh muffins!\n\nI like garlic butter on grilled corn or a flavoring for grilled steak, chicken or seafood!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " good on pork chops too *yummy*",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " a nicoise olive compound butter that I use to make a nage with.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\ta nicoise olive compound butter that I use to make a nage with.\n\t\t\n\n\n\ndefinition of nage, please.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " the simplest definition of a nage is that it is basically a broth or consomme that is used as the sauce for a dish. it is mainly used for lighter seafood dishes.",
"loss": true,
"prefix": "ironchef:"
},
{
"from": "gpt",
"value": " ironchef said:\n\t\t\t\n\t\t\n\n\n\t\t\tthe simplest definition of a nage is that it is basically a broth or consomme that is used as the sauce for a dish. it is mainly used for lighter seafood dishes.\n\t\t\n\n\n\nthanks. I thought nicoise only referred to that French salad with tuna in it.",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Conversion Tip",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi! New member refugee from the Food Network. Thought I'd post a tip that I discovered a few days ago. \n\nIf you go to Google, you can get all your conversions and it's even a calculator. \n\nTry it. \n\nEnter the following in Google. \"How many ounces in a quart\"\n\nOr even this! \"How many tablespoons in a gallon\"\n\nClick on link http://www.google.com/help/features.html#calculator for an explanation. \n\nHope somebody finds this useful and handy.",
"loss": false,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " Cool! Thanks Psiguyy! If it wern't for calculators, I wouldn't even do math! I can deal with the basics, but I only passed my math classes in school by the skin of my teeth! Thanks again.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " All these mechanical and electronic aids are going to be a downfall to all of us. \n\nI had decent handwriting, but recently realized my handwriting has turned horrible and I can't write as fast as I could when I was in school. On the other hand, my typing and accuracy has gone up. \n\nI also could do a lot of math in my head. Figuring out percentages in my head used to be easy. These days, I can barely figure out what 15% of my restaurant bill is.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " Out tax where I live is 7 3/4% so to figure the tip I double the tax on my bill.\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " take 10 % of the sub-total (before tax), meanimg just move the decimal 2 places, then add 1/2 of that figure to it. that's how i've always done it.",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " Buckytom, I use to do that too but this other way is easier for me.\nMarge",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " I have bookmarked a website that will convert anything metric to anything else. I find it really helpful in calculating the caliber of a bullet I've found from a metric micrometer.\n\nWhen I was in school, for three months, I had daily assignments in converting recipes up and down. I can do that kind of thing in my sleep now. My instructor originally told us that we wouldn't have to do any metric problems, but sure enough, a few of them were metric. I actually prefer working in metric, as it's easier.\n\nI've also written a couple basic javascript calculators that convert Farenheit from/to Celcius, Ounces to/from Grams, Milliliters to/from teaspoons, and Pounds to/from Kilograms. I have them saved on a webpage that I wrote, which is currently stored on my computer's HDD. If I come across a recipe that needs converting to/from metric, I can do it on my pc. Of course, if power goes out, my out of luck.",
"loss": true,
"prefix": "AllenOK:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Grape leaf question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " In America, I have a neighbor who has just given me her entire picking of grape leaves as a gift before I return to Italy in 2 weeks. I want to take them with me, because, believe it or not, the flavour is different. Is it possible to preserve/package them?",
"loss": false,
"prefix": "Pazzo:"
},
{
"from": "gpt",
"value": " Hi Pazzo,\n\nHere is a recipe to preserve your grape leaves. My question would be if customs would even let you bring them into the country. I'd definately check and double-check just to be sure. I'd hate for you to have to give them up in customs. Below are 2 recipes I found.\n\nUse tender, light-green leaves from a variety of grapevines. \n\n\nPreserved Grape Leaves \n\n2 teaspoons pickling salt\n1 quart water\nAbout 30 grape leaves, stemmed\n1 cup water plus ¼ C lemon juice\nYield: 1 pint\n\n1. Bring the salt and 1 quart water to a boil in a large saucepan. Add the leaves and blanch them for 30 seconds. Drain.\n2. Stack the leaves in small piles of about 6 each, and roll the stacks loosely from the side. Pack into a pint mason jar, folding the ends over if necessary. \n3. In a small saucepan, bring to a boil the water and lemon juice. Pour the hot liquid over the rolled leaves, leaving ½-inch headspace. Wipe rim, seal with 2-piece lid and process for 15 minutes in a boiling-water bath. \nNote: These leaves are not salty and will not have to be rinsed before stuffing them.\n\n-----------------------------------------------------------------------------------\nWash leaves and stack in piles of 24, with shiny side\n up. Roll up and tie with string.\n\n Bring 8 cups water to the boil with 1/4 cup salt.\n Drop in 4 bundles at a time, return to the boil and\n blanch for 3 minutes, turning rolls over to blanch\n evenly. Lift out and drain. Repeat with remaining\n rolls.\n\n Make a brine with 8 cups water boiled with 1 cup rock\n salt.\n\n Pack rolls upright into warm sterilized jars and pour\n hot brine over leaves. Remove air bubbles and seal\n when cold.\n\n Brine is sufficient for 20 bundles of leaves.\n Increase accordingly to quantity being preserved.\n\n From: \"The Complete Middle East Cookbook\" by Tess\n Mallos. ISBN: 1 86302 069 1",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fried twinkied apples",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " FRIED TWINKIED APPLES\n\n\n6 Tart apples; sliced\n1 teaspoon lemon juice\n1/4 cup bacon drippings\n1/4 cup brown sugar\n1/8 teaspoon salt\n1 teaspoon cinnamon\n1 dash of nutmeg\nIn a large skillet, melt bacon drippings. Pour apples evenly over\nskillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy.\nSprinkle with cinnamon & nutmeg.\n\nFRIED TWINKIES\n1 cup milk\n2 tablespoons vinegar\n1 tablespoon oil\n1 cup flour\n1 teaspoon baking powder\n1/2 teaspoon salt\n1/2 teaspoon vanilla\n6 Twinkies\nvegetable oil for frying\nChill or freeze Twinkies for several hours or overnight. Heat\nvegetable oil in deep fryer to about 375F. Prepare batter by mixing together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats. Dust twinkie with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browing. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most. Remove Twinkie to paper towel and let drain. Let the Twinkie sit for about 5 minutes before serving. POUR FRIED APPLES over TWINKIES and serve with ice cream.",
"loss": false,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Holy crap...I can feel my arteries hardening just from READING that!",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " I am having nightmares about my walking into the store to buy a box of twinkies. I would feel so darned guilty. I know all eyes would be on me. I'd have to hide my face. Maybe I'll find my old high school teacher and ask her to help me with a disguise.",
"loss": true,
"prefix": "Psiguyy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sub for self-rising flour",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a recipe that calls for self-rising flour. What can I add to all-purpose flour, and in what proportion, to substitute?\n\nAnyone know?",
"loss": false,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " For 1 cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.",
"loss": true,
"prefix": "Annie:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sixty Uses For Table Salt",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Sixty Uses For Table Salt \n\nRemove offensive odors from stove with salt and cinnamon. \nA pinch of salt improves the flavor of cocoa. \nTo remove grease stains in clothing, mix one part salt to four parts rubbing alcohol. \nSalt and lemon juice removes mildew. \nSprinkle salt between sidewalk bricks where you don't want grass growing. \nPolish your old kerosene lamp with salt for a brighter look. \nRemove odors from sink drainpipes with a strong, hot solution of salt water. \nIf a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled. \nSoak wrinkled apples in a mildly salted water solution to perk them up. \nRub salt on your pancake griddle and your flapjacks won't stick. \nSoak toothbrushes in salt water before you first use them; they will last longer. \nUse salt to clean your discolored coffee pot. \nMix salt with turpentine to whiten you bathtub and toilet bowl. \nSoak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily. \nBoil clothespins in salt water before using them and they will last longer. \nClean brass, copper and pewter with paste made of salt and vinegar, thickened with flour. \nAdd a little salt to the water your cut flowers will stand in for a longer life. \nPour a mound of salt on an ink spot on your carpet; let the salt soak up the stain. \nClean you iron by rubbing some salt on the damp cloth on the ironing surface. \nAdding a little salt to the water when cooking foods in a double boiler will make the food cook faster. \nUse a mixture of salt and lemon juice to clean piano keys. \nTo fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty. \nRinse a sore eye with a little salt water. \nMildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle. \nDry salt sprinkled on your toothbrush makes a good tooth polisher. \nUse salt for killing weeds in your lawn. \nEliminate excess suds with a sprinkle of salt. \nA dash of salt in warm milk makes a more relaxing beverage. \nBefore using new glasses, soak them in warm salty water for awhile. \nA dash of salt enhances the taste of tea. \nSalt improves the taste of cooking apples. \nSoak your clothes line in salt water to prevent your clothes from freezing to the line; likewise, use salt in your final rinse to prevent the clothes from freezing. \nRub any wicker furniture you may have with salt water to prevent yellowing. \nFreshen sponges by soaking them in salt water. \nAdd raw potatoes to stews and soups that are too salty. \nSoak enamel pans in salt water overnight and boil salt water in them next day to remove burned-on stains. \nClean your greens in salt water for easier removal of dirt. \nGelatin sets more quickly when a dash of salt is added. \nFruits put in mildly salted water after peeling will not discolor. \nFabric colors hold fast in salty water wash. \nMilk stays fresh longer when a little salt is added. \nUse equal parts of salt and soda for brushing your teeth. \nSprinkle salt in your oven before scrubbing clean. \nSoaked discolored glass in a salt and vinegar solution to remove stains. \nClean greasy pans with a paper towel and salt. \nSalty water boils faster when cooking eggs. \nAdd a pinch of salt to whipping cream to make it whip more quickly. \nSprinkle salt in milk-scorched pans to remove odor. \nA dash of salt improves the taste of coffee. \nBoil mismatched hose in salty water and they will come out matched. \nSalt and soda will sweeten the odor of your refrigerator. \nCover wine-stained fabric with salt; rinse in cool water later. \nSoak stained hankies in salt water before washing. \nSprinkle salt on your shelves to keep ants away. \nSoak fish in salt water before de-scaling; the scales will come off easier. \nPut a few grains of rice in your salt shaker for easier pouring. \nAdd salt to green salads to prevent wilting. \nTest the freshness of eggs in a cup of salt water; fresh eggs sink; bad ones float. \nAdd a little salt to your boiling water when cooking eggs; a cracked egg will stay in its shell this way. \nA tiny pinch of salt with egg whites makes them beat up fluffier",
"loss": false,
"prefix": "Filus59602:"
},
{
"from": "gpt",
"value": " Very interesting",
"loss": true,
"prefix": "JESS:"
},
{
"from": "human",
"value": " that dude said:\n\t\t\t\n\t\t\n\n\n\t\t\tBoil mismatched hose in salty water and they will come out matched.\n\t\t\n\n\nhuh?",
"loss": true,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " cool",
"loss": true,
"prefix": "fng_3887:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What do you put 5 gallons of gravy in?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " any other suggestions besides a big pot ?",
"loss": false,
"prefix": "Nakikid:"
},
{
"from": "gpt",
"value": " Do you mean for cooking, serving, storage?",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " what about ziploc bags, and then just heat it up as it get used up?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " .\n\nfor serving in a buffet style...",
"loss": true,
"prefix": "Nakikid:"
},
{
"from": "human",
"value": " How about some foil steam table pans...full size. Or if the table is real formal, a very large bowl (which may have to be filled more than once)",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " My belly!!!\n\n(sorry I couldn't resist)",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I just had a weird brain fart (comes of having beer for lunch). \n\nUse an extremely clean (i.e., new?) insulated beverage holder with a spigot. You know, those big orange cylindrical things you see on the backs of construction workers' pickup trucks? If they can keep liquids cold, they should be able to keep them hot. But if this is a more formal event, as Rainee suggested, you may have to come up with another solution. \n\nOr not. It's Navy guys, right?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " How about a lobster pot? Might not look very Thanksgivingy, but it will hold a lot and they are pretty inexpensive if you don't already have one.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " Great idea Mudbug! The cooler should keep it nice and hot and hold quite a lot! And if you are like me and think gravy is one of the greatest things on earth then you could even easily pour yourself a cup of gravy to sip on",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Provided it's not giblet gravy, the giblets may clog up the spigot.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " OK, Miss Rainee, where are you going to get giblets for 120?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Just buy turkey parts.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Well, Rainee, you are right as usual (and about the spigot thingy too). My solution calls for using the instant stuff and water only.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " You know they do have the 40 to 120 quart heavy aluminum stockpots with the built in spigots in restaurant supply stores.\n\nThe spigots have a built in filter screen to keep giblets out of the finished product dispensed by the spigot. \n\nThus you can cook and serve the gravy in one huge vessel.",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "human",
"value": " But if you are having giblet gravy, wouldn't want the giblets dispensed too?",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " choc, I was trying to think of a reasonably economic vessel that could be easily re-used for another purpose, such as large batches of margaritas, etc.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " A used restaurant supply store would not be too expensive [about the same as the cooler idea], and it could be used later for deep frying turkeys, brining, etc.",
"loss": true,
"prefix": "choclatechef:"
},
{
"from": "gpt",
"value": " My belly??",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " There is no way I can think of for you to \"gracefully\" place 5 gallons of hot gravy on a buffet line. You'll have to break it down into smaller portions. I would use one of the smaller Nesco-type roasters to serve the gravy and restock it as required. I don't think a 22 quart roaster would look good on a buffet line. 12 quart or smaller would work well.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " thanks\n\nthanks for all the suggestions... Im either going out and getting a huge glass bowl with the rubber tops, and refilling as needed or getting one of them big aluminum turkey roating pans(but that would be a little flimsy with all the heavy gravy in it wouldnt it??) thanks all!..... wish me luck",
"loss": true,
"prefix": "Nakikid:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Thanksgiving sides",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I did not really know where to put this so I decided to put it here…anyway. I need some good ideas for some thanksgiving sides. I know mashed potatoes and sweet potatoes and green beans are good but I was wondering about some more original or even this sides just maybe some variations of these sides. If anyone has some good recipes for some good sides, please let me know. Thanks.",
"loss": false,
"prefix": "Sarah 1426:"
},
{
"from": "gpt",
"value": " This is one that we are having along with the mashep potatoes, sweet potatoes, & greenbean cass. \n\nPineapple Casserole \n1(16oz)can pineapple chunks \n1/2C. sugar \n3Tbsp. flour \n1C. grated cheddar cheese \n1 stick butter or margarine, melted \nRitz cracker crumbs(I use 1 tube of Ritz for this size) \n\nSpread pineapple with juice in casserole dish(2 quart I think). Mix sugar & flour & sprinkle on top of pineapple. Cover with grated cheese. Top with Ritz crumbs. Pour melted butter evenly over Ritz. Bake at 350F for 15-20 minutes until top is brown & bubbly. \n\nI usually get everything ready the night before & assemble right before cooking. Do not assemble ahead of time because it will be too runny when you cook it.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " everytime I read about that pinapple casserole, make me mouth water. My aunt brings cheesy potatoes for those that don't like green bean casserole and sweet potatoes.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " One of our favorites.\n\n\nCorn Pie \n\nIngredients: \n2 eggs, slightly beaten \n1/4 cup sugar \n1 tablespoon all-purpose flour \n2 cups corn (fresh, frozen, or canned) \n4 tablespoons (1/2 stick) butter, melted \n1 cup milk \ndash of pepper \ndash of nutmet \n1/2 teaspoon salt \n1. Beat eggs and sugar together. \n2. Add flour, corn, butter, milk and seasonings. \n3. Pour into casserole dish and cover. Bake for 45 minutes in a preheated 400 degree oven.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Another favorite.\n\nButternut Squash Cream Pie \n\n1 medium butternut squash (about 2 pounds) \n1/4 cup hot water \n1 pkg (8 oz) cream cheese, softened \n1/4 cup sugar \n2 T carmel ice cream topping \n1 t ground cinnamon \n1/2 t salt \n1/2 t ground ginger \n1/4 t ground cloves \n1 pkg (5.1 oz) instant vanilla pudding mix \n3/4 cup plus 2 T milk \n1 pie shell (9 inch) baked \nWhipped cream and toasted flaked coconut \n\nCut squash in half, discard seeds. Place squash cut side down in microwave-safe dish, add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1 -1 1/2 cups squash (save remaining squah for another use) \n\nIn mixing bowl, beat cream cheese until smooth. Stir in squash until blended. Add the sugar, carmel topping, cinnamon, salt, ginger, and cloves; beat until blended. Add pudding mix and milk; beat on low speed for 2 minutes. Spoon into pie shell. Refigerate for at least 3 hours. Garnish with whipped cream and toasted coconut. \n6-8 servings",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Wild Mushroom Strudel\n\n2 cups chopped mixed fresh wild mushrooms (chanterelles, shiitakes, morels) \n2 cups common mushrooms \n5 T butter \n2 medium shallots, chopped \nsalt and pepper to taste \n2 T chopped mixed herbs (your faves) or 2 t dried \n1 egg, lightly beaten \n3 sheets phyllo dough \n1/4 cup lightly toasted bread crumbs \ntwo 6-inch crepes \n\nIn a large pan, saute all the mushrooms in 2 T of the butter over medium-high heat until all their liquid has been rendered and evaporated and the mushrooms are golden and crisp, 8 to 10 minutes. Add shallots, season with salt and pepper, and continue cooking for 2 more minutes. Remove from heat and stir in herbs. Taste and correct seasoning, then chill mixture. When mushrooms are cool, stir in the beaten egg. \n\nPreheat oven to 400. Melt remaining butter. Lay out one sheet of phyllo on work surface, with long sides running vertically. Brush entire surface w/melted butter, then sprinkle with 1/3 of bread crumbs. Cover first sheet with second sheet and repeat with butter and crumbs. Repeat with third sheet. \n\nPlace 2 crepes across the closest short side and mound chilled mushroom mixture in a line across the crepes, leaving a 1-1/2 margin at either end. Pat the mushrooms into a neat cylinder, fold the margins in, then roll the crepes and phyllo hseets around the filling. Continue rolling until all the pastry is wrapped around the filling. \n\nPlace roll, seam side down, on a baking sheet and brush entire surface with more melted butter. \n\nBake in preheated oven until golden brown, 25 to 30 minutes. Cool for 15 minutes before slicing. Use serrated knife for best results.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " I've got a green bean recipe, but will have to post it after I get home.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Now those are pies I would like!!!!!! LOL\n\nHere's a family favorite - hands down - I usually double this recipe but this year I'm going to triple it.\n\nGrandma’s Broccoli Casserole\n\n•\t1 pkg. frozen broccoli\n•\t1 can French fried onion rings \n•\t1 C cashews nuts (broken)\n•\t1 can cream of mushroom soup (undiluted)\n•\t3 Tbs. liquid from broccoli\n•\t1 1/2 C shredded cheddar cheese\n\nCook broccoli according to directions, drain and save liquid. Put broccoli in bottom of buttered casserole dish and layer as follows:\n\nOnion rings, cashew nuts, cream of mushroom soup that has been mixed with broccoli liquid and pour over all. Top with cheddar cheese and bake at 350 degrees for 20 - 30 minutes or until bubbly.\n\n***if you forget to save the broccoli water just use water.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Here's a salad side that's easy to make, doesn't need room on/in the stove, and looks real purty!\n\nWHITE CORN AND BABY PEA SALAD\n\n10-12servings\n\n1 16oz. pkg. frozen white corn\t\n1 16oz.pkg.baby peas\t\t\n1 cup cubed jicama*\n2/3 cup chopped celery\t \t\n½ cup thin sliced scallions\n½ cup rice vinegar\t(or cider vinegar)\t\t\n¼ cup chopped red/orange peppers\n2Tbrown sugar\t\t\t\n1T parsley\t\t\t\n½ tsp. salt\t\t\t\t\n½ tsp.pepper\n\nCombine dressing ingredients ;whisk well. Combine veggies, pour dressing over, cover and chill up to 2 hours.\n\n*If you can’t find/don’t like jicama, sub celery.",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Laura White's Green Bean Casserole\n\n\n6 T flour\n2 C milk\n1/4 stick butter\n1 t salt\n1/2 t pepper\n8 oz New York sharp cheese, grated\n2 medium onions, chopped and sauteed in 2 t butter\n3 16 oz cans green beans, drained\n1 4 oz can mushrooms, sliced and drained\n1/2 C pecans, chopped\n\n\nProcedure\n\nMake a suace of flour, milk, butter, salt and pepper. When thickened, add cheese and onions. Layer sauce,beans,mushrooms and nuts in a 2quart casserole dish. Repeat, ending with sauce on top. Bake at 350 for 1 hour.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Oooh, Rainee - I like the cheddar in that recipe!",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " Brocollie/Cauliflower salad.. \n1/3 cup sugar\n1/3 cup parmasan\n1/3 cup diced onion\nsm pk frozen peas\n1lb bacon fried and crumbled\n1 cup sour cream\n1 cup mayonnaise\n1 cup miracle whip\nI head brocolli\n1 head cauliflower\nCut up the veggies to sm floweretts, mix sugar cheese and onion, mix the sour cream and mayos. add to cut up veggies add peas and bacon.",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " that looks like a good one thumper - thanks!\n\nALL of these look great!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " ummm...yeah all of these do look wonderful!! thanks so much for your replys, now I just have some hard decisions to make about which to make....hehe!\n\nthanks again!!",
"loss": true,
"prefix": "Sarah 1426:"
},
{
"from": "human",
"value": " This sounds very much like a favorite dish we make at Thanksgiving and or Christmas, except ours calls for jello.\n\nBLUEBERRY CREAM CHEESE DESSERT\n\n\nCRUST: \n\n1 cup chopped pecans\n1/2 cup margarine -- melted\n1 cup flour \n\nFILLING:\n\n8 ounces cream cheese -- softened\n1 cup powdered sugar\n8 ounces Cool Whip\n\nTOPPING:\n\n4 cups blueberries -- fresh or frozen, divided \n1 cup sugar -- divided\n3 tablespoons cornstarch\n1/4 cup water\n\nFIRST, combine crust ingredients; spread in a 9x13\" pan and cook for 15 minutes at 350°F. Cool. \n\nSECOND, combine 1/2 cup sugar and cornstarch in a saucepan. Add water, then 2 cups of the blueberries. Cook over medium heat, stirring constantly, until thickened and translucent (about 10 minutes).\n\nCrush some of the blueberries as they cook. Remove from heat and add remaining sugar and blueberries. Cool.\n\nTHIRD, cream together the cream cheese and powdered sugar. Fold in Cool Whip. Spread over cooled crust. Chill.\n\nFOURTH, Spread the blueberries over cream cheese filling and chill.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "gpt",
"value": " Apples make good side dishes.\n\nCRACKER BARREL FRIED APPLES\n\n\n2 cups Apple juice\n4 large Golden Delicious apples with -- peel, 1/2\" wedges\n1/2 cup Apple juice\n3 TBS Cornstarch\n1 tsp Apple pie spice\n4 TBS Sugar \n\nCombine apple juice and apples in a medium skillet. Simmer gently and turn apples often with spatula until fork tender but not mushy. Remove with a slotted spoon to oven dish. In blender pur 1/2 c apple juice, cornstarch, spice and sugar. Blend a few seconds until smooth. Stir into hot juice in skillet and cook, stirring constantly on med-high until it bubbles and becomes thickened and smooth. Turn heat off. Pour over apples.\n\nServe warm as side dish or dessert. Refrigerate to use in a few days or freeze.",
"loss": true,
"prefix": "Raine:"
},
{
"from": "human",
"value": " Caramel Apple Salad\n\n8 oz cool whip\n1 pkg butterscotch pudding\n8 oz crushed pineapple with juice\n1 c dry roasted peanuts\n1 c mini marshmallows\n\nMix cool whip pudding and pineapple with the juice in a bowl mix well Add the peanuts apples and the marshmallows\n\nserves apx 8",
"loss": true,
"prefix": "beaulana2:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: everyone has a secret to their ambrosia, what's yours?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A friend of ours make ambrosia every year at Thanksgiving. Her's contains, but isn't limited to, banana's, marachino cherry's, oranges, coconut and the sauce is a flavor that I can only assume is cool whip or maybe the real thing being whipped cream, mixed with vanilla pudding mix, as it jells up a bit when set. How do you make yours and what is your secret? Care to share?",
"loss": false,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " I guess the closest thing I make to it is this recipe - gosh, there are so many versions - this is the only ambrosiaesque thing that I really like:\n\nSomehow I lost my recipe but it's normally called Frog Eye Salad (I know, weird but good anyway!!)",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " Many many variations. The secret is to me is DRAINING OVERNIGHT in a colander in the refrigerator the mandarin oranges and pineapple, get all that liquid out before mixing up again with others fruits and creams because it will make its own juice again.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " My secret is to not eat it. Sorry, just don't like coconut.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Mayo and cool whip is my secret",
"loss": true,
"prefix": "beaulana2:"
},
{
"from": "gpt",
"value": " mudbug - you could very easily to the Frog Eye salad without the coconut - it is very refreshing - and great for breakfast like someone else mentioned! LOL",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " I do not think there is any SET recipe, you can use what ever fruit you like. Personally, I prefer berries, apples, cantelope, pineapple, green grapes and the do need to be drained and the coconut must be toasted and sprinkled on top, not mixed in. Liquor can be added with the creme fresche or sour cream, Creme de Cassis or triple sec. Do not like it with whipped cream or the dream whip stuff.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " I think I'll probably do one of each fruit:\ngala or fuji apple\norange supremes from a real orange\nbanana\npineapple small can (chunks) drained\na handful of green grapes\na handful of red seedless grapes\na bosc pair\nthen do a combo of mayo, whipped cream, creme fresh and then look at the consistency.\nI can toast the coconut and sprinkle it ontop.\nsounds like something I'd like just a little of as a side dish that I've never made.\nI'm always up for something new.\nmy son is making two pies, he had to call me and tell me that, so cute.",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "human",
"value": " Hello!\nI like doing mine with chopped apple, pineapple, toasted pecans, mini marshmallows, coconut, cherries, raisins and whipped cream. I like to soak the apples in the pineapple juice for a bit to keep them from oxidizing. It's kind of like a cross between ambrosia and waldorf salad, but hey...we like it! \nDon't think I will be making any this week though. I already have my hands full with other stuff.",
"loss": true,
"prefix": "Sue Lau:"
},
{
"from": "gpt",
"value": " my grandmother used whipped cream and marshmallow fluff",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " good suggestion about the apples maserating in the pineapple juice, I'd have not thought of that. I also forgot about the little marshmallows. I do have marshmallow whip in jars, but, am saving it (as the good stuff) the kind I have, is from back east and I can't get it here on the west coast that I know of. These suggestions have really helped me, thank you all for joining in.",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " Our ambrosia has only navel oranges, coconut and enough sugar (about 1 tbsp) to start the juices running. Anything else added makes it fruit salad.",
"loss": true,
"prefix": "licia:"
},
{
"from": "human",
"value": " The marshmallow creme makes me think too much about fudge and rice krispie bars. If my daughter finds out I have it on hand, I get begged to make that.\nFor Halloween, I had added some red and yellow food coloring to the rice krispie bar mixture until it was nicely orange, then stirred in some candy corn. I pressed that into a pan and then did the \"graveyard\" thing on top of it, adding marshmallow ghost shapes as well as more candy corn and candy pumpkins. It was very well received. \n\nHere is a pic of it:\nKreepie Krispie Treats\n\nIf anyone needs the recipe. you can use just about any old rice krispie bar recipe if you have one, and just add the stuff. I figure most people have that so I will wait to post if someone needs it. Just let me know.",
"loss": true,
"prefix": "Sue Lau:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: remember the marshmallows???",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " well I'm doing them this weekend to put on the sweet potatos. I'm also making fresh green bean cassarole w/homemade cream of mushroom soup from Anthony Bourdain's Les Halles Cookbook. Took someones suggestion, including making the onion rings. Fresh cranberry sauce from Epicurious.com and scratch cheesecakes. Misc. other sweets (the cherries, cookies) all I'm misssing is some LIGHT teasers. I don't mind them getting loose before dinner, but don't want them drunk or stuffed! what are you serving besides the olives in the martini's??? (btw, have you guys tried the blue cheese stuffed olives???)",
"loss": false,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " I have been thinking about what appetizers I would put on my table (for Thanksgiving, I usually resort to a block of swiss, brie, fresh pineapple chunks on toothpicks, grapes, clementines, crackers, some small chunks of salami but that would really be it, I want them to eat the Thanksgiving meal. My father would put out gherkins, cashews, olives, deviled ham on ritz. We always love a big fresh pineapple cut into chunks on the table to pick.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "human",
"value": " As far as drinks go, we would put out all the bottles, I would think anything goes, but usually the hard stuff goes first.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "gpt",
"value": " Southerncook, it sounds like you will be living in your kitchen the entire week, too! After tonight, I'm off for the rest of the week and plan to do exactly the same...and love every second!!!\n\nThis year, we are eating at around two o'clock so that the sons can be at work that evening. So I'll be serving a breakfast brunch to hold them before the actual meal. But in previous years, I've offered a large selection of cheeses and fruits, crudites tray and bruschetta, etc. for people to munch on and an open bar of highballs, wine and beer. A particular favorite drink, among the ladies especially, is adding champagne or vodka to POG, a hawaiiain breakfast drink of pineapple, organge and guava juices in a 3-2-1 ratio.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Wow - sounds like we all enjoy the \"rush\" from cooking! LOL\n\nAudeo - if you find pear juice it is awesome with champagne.",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "gpt",
"value": " Champagne is appropriate at ANY time, but especially at breakfast during the holidays!!!!!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tChampagne is appropriate at ANY time, but especially at breakfast during the holidays!!!!!\n\t\t\n\n\n\nAs always, right again!\n\nI really enjoy spending huge sums of time preparing for a big feast! Some folks find great fun in hitting the malls and shops searching for bargains amidst the crowds... Me? Give me a well-stocked kitchen and a reason to be in there any day!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " yes, Audeo, and sending the menfolk out on ingredient runs. More champagne is an ingredient, no?",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Audeo - we like the same things!!! LOL - DON\"T even ask me to go to a mall - ANYTIME - but especially not the day after Thanksgiving UGH!!!\n\nmudbug - LOL on champagne as an ingredient - I totally agree!!!!!! It's like - oh honey, I need 1 head of garlic............and 12 bottles of champagne",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Audeo...lost the choc.dipped cherry recipe when the computer",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " crashed last weekend. can you repost over on desserts? I looked over there and went back to July w/no luck. thanks. (cherries are in the burbon!)",
"loss": false,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " found it...darn it girl, I had to go through about a hundred and fifty of your post to get it...thanks!",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " ARE YOU SAYING I'M WORDY HERE???? \n\nGlad you found it, since decent weather is coming your way! (I made about 150 of the things today.....)",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "gpt",
"value": " DECENT WEATHER??????? God was pretty po'd last night. lightening, thunder. rain...all night ,all day, but I'll make the fondant, let it sit, and when it clears out I'll coat them. btw...Tuesday morning has some awesome blocks of WHITE chocolate (27 %)..If anyone has a recipe requireing white choc. please post so I'll know how much more to buy before they run out!",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "human",
"value": " well shoot! do I have to go through 150 posts to find that recipe? \n will someone please post it here?!~! :P \n\ntanks........",
"loss": true,
"prefix": "LEFSElover:"
},
{
"from": "gpt",
"value": " LEFSElover said:\n\t\t\t\n\t\t\n\n\n\t\t\twell shoot! do I have to go through 150 posts to find that recipe? \n will someone please post it here?!~! :P \n\ntanks........ \n\n\n\n Or maybe we could look over here \nhttp://www.discusscooking.com/viewtopic.php?t=5177",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " thanks mj..I should have done that, but I was sooo excited to find it that I forgot my manners.",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " Thank you, MJ...! Forgot my manners, too!\n\nSoutherncook, I OBVIOUSLY was assuming you had some of our dry air the other day, but after looking at the radar today, I can see your quandry! You guys are still being dumped on from the sky!!! Sorry about that!\n\nOur forcast is for rain, rain, rain until Wednesday, so my cooking schedule has been re-arranged, to say the least!\n\nI read you tips on the thread itself and would thank you for some wonderful suggestions! Got a huge kick out of your description in beating the fondant... :twisted: \n\nGood luck to you, LEFSE! You will very much enjoy these cherries (I hope!) and blow the socks off your friends who eat them!",
"loss": true,
"prefix": "Audeo:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Miscellaneous leftovers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK, here's what I'm thinking of doing.........\n\nThaw a sheet of puff pastry, cut into squares, stuff into large muffin tins\npuree leftover roasted sweet potatoes (about a cupful, more or less), spoonful into each pastry \"shell\"\ntop with leftover shredded ham\nbake at temp recommended for pastry.\n\ndoes this sound edible? will the ham dry out? should I put it in first instead?\n\nAlso, I have about six cups of buckytom's crockpot onion soup left. I was thinking of either freezing it or trying to make a reduction with some of it to pour over chicken and rice for another meal.\n\nPlease deposit your two cents here. Thanks.",
"loss": false,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Ooh! Yum!\n\nI'd put the ham in the bottom and top with the yams, being pretty certain that it would dry out, too.\n\nYou'll end up with a pretty cup, too, putting the puff pastry in the muffin cups. Should be big on the Wow Scale... I usually cut an even number of rounds with a large biscuit cutter, then cut rounds out of half of those using a smaller biscuit cutter to make \"side walls\", then cook on a cookie sheet. Your idea is a heck of a lot simpler!\n\nThe onion soup will freeze and reduce well -- fabulously frugal idea there, bug!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Audeo, thanks for confirming my hunch. Ham will go in first. I'm thinking the pastry (WOW factor) will make the others forget we are having leftovers again.\n\nGonna go divvy up that soup in appropriate containers now. Buckytom, if you're reading this, your sis's soup was a big hit with the Hens.\n\nAnything to use this stuff up. I truly madly deeply hate wasting food when I don't have to.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " That sounds great to me! I'm wondering how it turned out.",
"loss": true,
"prefix": "Leaf Storm:"
},
{
"from": "human",
"value": " Leaf Storm, will let you know tomorrow. Just finished assembly steps and \"dish\" is now chilling in the fridge.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I think I would cover it with pastry too. Decorate by scoring. Give the top an egg wash. You need to cut vent holes in the top. Lets out the steam, yet the insides will remain moist.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Just to get back with a report for Leaf Storm - it turned out OK, but not wonderful. Kinda dry. I did mix up the chopped ham with some Dijon mustard to add a little moisture, but still..... I still think it's a good idea for using leftovers and will experiment further when I have the right ingredients again.\n\np.s. to psiguyy - your recommendation probably would have helped, but I only had one sheet of pastry.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tJust to get back with a report for Leaf Storm - it turned out OK, but not wonderful. Kinda dry. I did mix up the chopped ham with some Dijon mustard to add a little moisture, but still..... I still think it's a good idea for using leftovers and will experiment further when I have the right ingredients again.\n\np.s. to psiguyy - your recommendation probably would have helped, but I only had one sheet of pastry.\n\t\t\n\n\n\nYou could have made one big one. Just put the filling on one side and fold over the other side, seal the three edges with water and a fork. Serve by cutting big slices out of it.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "human",
"value": " Curious as to how the pastry turned out in the muffin cups? Did it cook all the way through?",
"loss": true,
"prefix": "marmalady:"
},
{
"from": "gpt",
"value": " marmalady, yes it did. I used a big muffin tin (1-cup capacity for each muffin). Divided one rolled-out sheet of pastry into 6 squares, stuffed in tin, added ham, and spread potatoes over top. Baked at 400 degrees for about 15 minutes.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Cewl! I've had some rather finicky experiences with puff pastry, so was just wondering - I'll have to try it!",
"loss": true,
"prefix": "marmalady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: how do you fix up canned/pre-made food?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " okay. i must admit something.\nsometimes i eat spaghettios. GENERIC spaghettios. \ni also eat ramen noodles and Kraft macaroni and cheese.\nas always, they taste horrible.\ni add stuff to them a lot though, and i swear you wouldn't have a clue it was the same product.\ni add real cheese to my macaroni and cheese, sage and ginger or beef base to my oodles of noodles, and tomato sauce, herbs, salt, and things like that to my spaghettios.\n\nhow do you make not-so-yummy foods edible?",
"loss": false,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " hey man i like them oodles of noodles as is. every once in awhile i'll add beef cubes to the beef, chunks of chicken to the chicken.\nwhen i ate mac and cheese i added velveeta to it.",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " spaghetti-o's are an offense to all humankind!!!!!!!!!!!!!!!!!!!!!!!",
"loss": true,
"prefix": "buckytom:"
},
{
"from": "gpt",
"value": " who cares... they're good. still can't beat chef boyardee's ravioli though",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " luvs and middie - please don't tell us that you also eat them straight from the can.................\n\nJuliev - since you cook for one mostly, here's a way to jazz up a can of potato soup:\n\nheat soup as usual, add sauteed onions, crumbled bacon and a little shredded you-know-what.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " okay mud i won't tell you. i won't tell you i eat corn like that too sometimes",
"loss": true,
"prefix": "middie:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tluvs and middie - please don't tell us that you also eat them straight from the can.................\nquote]\n\nonly when i'm stumbling drunk and can't think of how to turn the stove on...\nbut by that point i usually don't really taste the food i'm inhaling.\n\t\t\n",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\tokay mud i won't tell you. i won't tell you i eat corn like that too sometimes \n\n\n\n\nMIDDIE!!!!!",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " what???????????",
"loss": true,
"prefix": "middie:"
},
{
"from": "gpt",
"value": " Try adding some canned tuna to the Kraft Mac & Cheese. It's really good. When I make Ramen noodles, I always add some of my own homemade stock to it.",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "human",
"value": " Years ago I bought macaroni and cheese in a box. I would add a can of tuna, a can of peas and a can of corn. That would be a quick dinner.\n\nNever really cared for ramen noodles although I have eaten them. Ditto for spaghettii-os. I like tomato sauce dishes and I serve tomato sauce in a jar or can when I make pasta dishes but there's somethin' about the cans of pasta dishes that I don't like. Doesn't taste the same.",
"loss": true,
"prefix": "honeybee:"
},
{
"from": "gpt",
"value": " I find fresh herbs go a long way in making canned food taste better. It doesn't alway work though. I can't see much that would work with spaghetti-o's.",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " mudbug said:\n\t\t\t\n\t\t\n\n\n\t\t\tluvs and middie - please don't tell us that you also eat them straight from the can.................\n\nJuliev - since you cook for one mostly, here's a way to jazz up a can of potato soup:\n\nheat soup as usual, add sauteed onions, crumbled bacon and a little shredded you-know-what.\n\t\t\n\n\nI just now read this thread.. Yeah, I do a lot of stuff. If I make Campbells tomato soup, and I want to jazz it up, I'll add some pasta or vegies.. or cheese on top with homemade croutons.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " middie said:\n\t\t\t\n\t\t\n\n\n\t\t\twho cares... they're good. still can't beat chef boyardee's ravioli though\n\t\t\n\n\n\nI love spaghetti-o's and I have eaten them from the can. I keep a can in my work truck and when I had to go on a fire late, they make a good dinner. Better than nothing or MRE's. YUCK!! I know people that add salsa to cup-a-noodle soups. When I was in college I used to add cooked hamburger to beef rice-a-roni.",
"loss": true,
"prefix": "SierraCook:"
},
{
"from": "human",
"value": " I'm glad to see there are no food snobs here.",
"loss": true,
"prefix": "bege:"
},
{
"from": "gpt",
"value": " I dont eat the stuff my my husband says Stouffers mac and cheese is the best of the commercial frozen stuff.\nTo each his own!",
"loss": true,
"prefix": "chez suz:"
},
{
"from": "human",
"value": " chez suz said:\n\t\t\t\n\t\t\n\n\n\t\t\tI dont eat the stuff my my husband says Stouffers mac and cheese is the best of the commercial frozen stuff.\nTo each his own!\n\t\t\n\n\noh it is and so is their lasagna... it's good when you don't have time to make a meal.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " This was so good, I could not believe my friend made it with canned soups. I think it was the dry sherry she added that made it special:\n\nQuick Lobster Supreme: Makes about 5 cups\n\nCombine and heat: \n1 can cream of asparagus soup\n1 can cream of mushroom soup\n3 tbs dry sherry\n\nAdd: 2 cups light cream\n\nPick over and add: 6 to 8 oz canned lobster meat.\nHeat the soup up, DO NOT BOIL\n\nServe with Oyster Biscuits with white cheddar cheese\nYou could also use canned or fresh crabmeat.",
"loss": true,
"prefix": "debthecook:"
},
{
"from": "human",
"value": " It sounds delicious!!\n\nGettingback to canned stuff, if you buy Chef Botardee's ravioli, and wash the sauce off, and substitute with your own, its incredibly good...\n\nLifter",
"loss": true,
"prefix": "Lifter:"
},
{
"from": "gpt",
"value": " I think that a box of mac-n-cheese and a can of peas had to be the original \"Tuna Helper\" ... and gave you something to do with the crumblies in the bottom of the potato chip bag(s) .... and if you were living on a college budget you could use water or a stale beer instead of milk without too many complaints from your room-mates.\n\nAs for raman noodles ... a few frozen peas, a little corn, some of those little tiny shrimps in a can .... a splash of fish or oyster sauce ...\n\nAs for SPAM - you can make a fritata ... and Chef Boyardee .... hey, choke it up and appreciate it fir what is is ... \"comfort food\" from our \"gag in a can\" childhoods.",
"loss": true,
"prefix": "Michael in FtW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Biscuits",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can you freeze canned biscuits as they are in the can ?",
"loss": false,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " I think you would be better off baking them, then allow to cool, place them in baggies, and then freeze. I'm not sure how dough would react to freezing in the container. Make sure to get all the air out of the baggie so you dont have freezer burn.",
"loss": true,
"prefix": "amber:"
},
{
"from": "human",
"value": " I think not....\n\nThings expand when they freeze, you could have a mess \non your hands.\n\nCook them first and then freeze.",
"loss": true,
"prefix": "pdswife:"
},
{
"from": "gpt",
"value": " Thanks everybody for your help. Sure hope I made this post in the proper catagory :?",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "human",
"value": " yes, this is the correct forum for cooking questions",
"loss": true,
"prefix": "amber:"
},
{
"from": "gpt",
"value": " Canned bisquits... my favorite snack. \n\nBtw if you guy's pick up some mongolian fire oil it goes REALLY good with buisquits and all you need is a few drops on each one after they are done baking. The oil is infused with garlic and peppers so it's like having spicy, garliky butter in them.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "human",
"value": " Lugaru said:\n\t\t\t\n\t\t\n\n\n\t\t\tCanned bisquits... my favorite snack. \n\nBtw if you guy's pick up some mongolian fire oil it goes REALLY good with buisquits and all you need is a few drops on each one after they are done baking. The oil is infused with garlic and peppers so it's like having spicy, garliky butter in them.\n\t\t\n\n\n\nI wish you had never posted that.....I am now goin to die from biscuit eating.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " Most things get smaller as they get colder. Water is the exeption. As a factual point, the water molecule gets smaller as well. But ice is a crystaline structure and creates the expansion we are all so familliar with when water is frozen.\n\nI believe you could put \"canned\" bisucits in the freezer with little problem as the container is actually cardboard. I'c put the conatiners in plastic freezer bags though. If the water in the bicuits expands so much as to burst the packaging, and I don't think it will, the plastic bag will still protect it from freezer burn. Bread dough is frequently sold as a frozen product.\n\nThe leavening agent chemical activites will be slowed by the freezing as well, giving the uncooked product a longer shelf life.\n\nMy best advise is to freeze one can of dough and see. Leave it frozen for a good week, then thaw in the fridge overnight and cook up the next day.\n\nThough it seems easier to me to just make up the buicuit dough, without the added milk or water, freeze, and use just as much as you need each time you make bisuits. The dough with no added liquid won't really freeze, and will be ready for use straight out of the freezer.\n\nSeeeeeya; Goodweed of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " I have frozen canned biscuits with no explosions. The thawed dough suffers a little in texture when baked, but not terribly so.",
"loss": true,
"prefix": "mudbug:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Popcorn Question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can you help? I like to pop corn, but I'm not happy with the result. It just tastes not-great. I use general-purpose vegetable oil; I'm thinking that could be the problem.\n\nWhat sort of oil do you use to pop your corn? And do you have any tips for making tasty popcorn? Do you use any special movie-popcorn products?\n\nMany thanks.\n\n\nCats",
"loss": false,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " I don't make my own, generally being content with just buying the packaged microwaveable type but I would have thought that you cook (pop) the corn in butter perhaps with some salt, or seasoned salt, if that is your preference.\n\nI'm just guessing here, never done it before.",
"loss": true,
"prefix": "Haggis:"
},
{
"from": "human",
"value": " I use olive oil",
"loss": true,
"prefix": "Russell:"
},
{
"from": "gpt",
"value": " I know this isn't what you are asking, but far and away the best popcorn I've ever had at home is Pop Weaver. It is a pouch popcorn available at WalMart at a moderate price and is much better than any of the other more expensive microwaveable pouch popcorns, or any other popcorn I've had, for that matter. I gave my parents a box for Christmas and they rave about it every day.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " Butter generally burns at too low a temp to use for popping. I'm not much help otherwise, though. Lately I've found no matter what oil I use, my kitchen smells kind of 'off' when I've popped mine. I've never had a huge attachment to microwave popcorn for the same reason. I love popcorn generally, though, so keep trying to find the ideal. I'll let you know when I do. \n\nExcept for one of those odd childhood loves. When I was a kid, we didn't have a lot of money to toss around. Cooking oil was relatively expensive, and Mom always saved the bacon fat for various uses. To this day I LOVE, just LOVE popcorn popped in bacon fat. And when I'm through making popcorn, the kitchen smells like bacon. YUMM.",
"loss": true,
"prefix": "Claire:"
},
{
"from": "gpt",
"value": " Wow, thanks Claire. Am not a big popcorn fan at all, and I am not in love with the smell of the stuff. In fact, where I work they banned people from popping corn in the microwave. (I had nothing to do with it; I guess there were a lot of people objecting to the smell.)\n\nBut the idea of popping the stuff in bacon fat sounds great.\n\nThanks for the idea.\n\n\n(Edited for grammar, I hate when I have to do that.)",
"loss": true,
"prefix": "auntdot:"
},
{
"from": "human",
"value": " Have you considered buying a hot air popper? They work really well and then you can just flavour with butter and salt and YUM.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "gpt",
"value": " I always used regular oil too, and I got great tasting popcorn (of course I always added a ton of melted butter as soon as it was done cooking!). Just make sure the oil is nice and hot before adding your popcorn. After the oil has heated awhile, throw one kernel in. When it pops, go ahead and add the rest.\n\n Barbara",
"loss": true,
"prefix": "Barbara L:"
},
{
"from": "human",
"value": " My mum never let us buy popcorn at the movies, and we made our own in the microwave in an oven bag with two tablespoons of corn and one teaspoon of butter. It always worked really well, and now it's the only way I like popcorn!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " I never made good popcorn on the stove. Now I use extra butter Jolly time microwave brand. YUM!!!",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " The best popcorn is still made with coconut oil. Nothing tastes better when it comes to popping corn.",
"loss": true,
"prefix": "Psiguyy:"
},
{
"from": "gpt",
"value": " \"Flavacol\" is the brand of oil that is used in most bars for their popcorn poppers. Usually is the best tasting popcorn.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " Psiguyy is right - the best tasting popcorn is cooked in coconut oil. And, that luscious butter they pump on it at the theater, that taste more buttery than the butter you use at home ... well, it not butter - it'a a butter flavored oil that is probably either soybean oil, cottonseed oil, or a blend.",
"loss": true,
"prefix": "Michael in FtW:"
},
{
"from": "gpt",
"value": " All this talk about popcorn, and nowhere do I see any mention of the CORN! Popcorns come in as many flavors as apples. Why not \nair-pop as many different brands and varieties of popcorn as you can get your hands on, until you find one that tastes good--or at least decent--all by itself, no butter, no salt, no nothing? Then add your butter, oil, whatever.",
"loss": true,
"prefix": "leigh:"
},
{
"from": "human",
"value": " leigh said:\n\t\t\t\n\t\t\n\n\n\t\t\tAll this talk about popcorn, and nowhere do I see any mention of the CORN! Popcorns come in as many flavors as apples. Why not \nair-pop as many different brands and varieties of popcorn as you can get your hands on, until you find one that tastes good--or at least decent--all by itself, no butter, no salt, no nothing? Then add your butter, oil, whatever.\n\t\t\n\n\n\nReally excellent suggestion. I've always bought the store brand, on the theory that popcorn is popcorn. I'll do that, leigh!\n\nThanks to all who offered their help and advice. I've never seen coconut oil for sale in my town ... I like the idea of combining olive oil and butter, though.\n\n\nCats",
"loss": true,
"prefix": "Catseye:"
},
{
"from": "gpt",
"value": " I like white popcorn, use a back to basics stove top popper, and clarified butter. Then all we add is salt.",
"loss": true,
"prefix": "momcooks:"
},
{
"from": "human",
"value": " kyles said:\n\t\t\t\n\t\t\n\n\n\t\t\tMy mum never let us buy popcorn at the movies, and we made our own in the microwave in an oven bag with two tablespoons of corn and one teaspoon of butter. It always worked really well, and now it's the only way I like popcorn!\n\t\t\n\n\n\n\nso I guess if you nuke the corn, you CAN use butter? Kyles, darlin', I'm gonna have to try that!",
"loss": true,
"prefix": "southerncook:"
},
{
"from": "gpt",
"value": " I like to pop my corn in the microwave using a brown paper lunch bag. I don't add any butter/salt til it's done popping. Then I shake the bag vigorously, and it's great!",
"loss": true,
"prefix": "fried fish:"
},
{
"from": "human",
"value": " Great idea, fried fish! My granddaughter has begged the loan of my air popper, so you've just brought popcorn back into this house. Thanks!",
"loss": true,
"prefix": "leigh:"
},
{
"from": "gpt",
"value": " I use an air popper for convenience, but I used to regularly use butter. The heat should not be so high as to burn the butter OR the popcorn. Olive oil is also my other favourite, but of any of those you would only use about a tablespoonful.",
"loss": true,
"prefix": "Qwerty:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Breakfast at Crewsk's",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I could have stuck this in the egg/cheese category, but she doesn't always have eggs. So, we are all getting together at her place for a great breakfast. What are you going to bring? I'll bring the bacon and some good banana muffins.",
"loss": false,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " I'll bring some Jack.",
"loss": true,
"prefix": "MJ:"
},
{
"from": "human",
"value": " MJ said:\n\t\t\t\n\t\t\n\n\n\t\t\tI'll bring some Jack.\n\t\t\n\n\nyep..good idea!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " Thanks Juliev & MJ! (I may need that Jack before everyone gets here. You're comming first right?) Let me see, I have to do the breakfast pizza for middie & grits for buckytom. Anyone else have any requests?",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tThanks Juliev & MJ! (I may need that Jack before everyone gets here. You're comming first right?) Let me see, I have to do the breakfast pizza for middie & grits for buckytom. Anyone else have any requests?\n\t\t\n\n\nI'll have a mushroom and cheese ommie.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "gpt",
"value": " I'll take some gooey cornbread!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " OK, so here is the list so far & who's bringing what.\n\nBacon & banana muffins - Juliev\nJack - MJ\nBreakfast pizza, grits, mushroom & cheese omelet, & gooey cornbread - me\n\nThis is looking good already!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " middie will bring the Count Chocula.. and bucky will bring the beer.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " I want Ardge to bring his cheese cake platter!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " They are in the oven. Done is about 10 minutes. \n\nHow bout I bring my crepe pan and that expensive vanilla too? Does a plate of Vanilla Apple Stuffed Crepes with Creme Chantilly sound good to you? I'm making some for Julie. Should I make you some too?\n\n\nRJ",
"loss": true,
"prefix": "Ardge:"
},
{
"from": "human",
"value": " Yes please! My mouth is watering at the thought Ardge!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " Following receipt of $100 from your generosity, I’ll pepare the outrageously extravagant Lobster-&-Caviar Omelet available at Norma's in Le Meridien New York. Preview the recipe & finished plate: http://www.lemeridien.com/pdf/us1623_zilliondollarfrittata.pdf",
"loss": true,
"prefix": "Konditor:"
},
{
"from": "human",
"value": " oh I forgot.. middie will bring the Pepsi also",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "gpt",
"value": " I'll bring some pot roast hsah.",
"loss": true,
"prefix": "Erik:"
},
{
"from": "human",
"value": " Konditor said:\n\t\t\t\n\t\t\n\n\n\t\t\tFollowing receipt of $100 from your generosity, I’ll pepare the outrageously extravagant Lobster-&-Caviar Omelet available at Norma's in Le Meridien New York. Preview the recipe & finished plate: http://www.lemeridien.com/pdf/us1623_zilliondollarfrittata.pdf\n\n\n\n\n\n\nHOLY COW!!! I've never had caviar. Hmmm...let's see if I can dig out $100 in change from between the couch cushions. :?",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " this is going to be quite the shindig!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " Yes it is Juliev! I'm getting hungry again!",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "gpt",
"value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tYes it is Juliev! I'm getting hungry again!\n\t\t\n\n\nI am always hungry.. especially coming to this site!",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " I can't go. \n\nI have to stay here and finish up at work because tomorrow at 4:00 I'm heading up north for the weekend! \n\nWhoo Hoo!! No job for 4 days!!!!! Short week when I get back!!!\n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "gpt",
"value": " COOL, john.. it's always nice to not have to work for a few days.. I hope you have a good time!",
"loss": true,
"prefix": "Juliev:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sauerkraut",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Any body having sauerkraut on the first day of the new year? Here in PA it is a Pennsylvania Dutch tradition. Traditions say that if you eat sauerkraut on New Years Day you will have good luck all year long.",
"loss": false,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " It's the same as eating cabbage or some other greens - sometimes I have it but mostly I just make a pot of Hoppin' John \"my way\".",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " also passing out black eyed peas, which I forgot to do. Do not have any cabbage or sourcraut, but does mesculin count?",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " counts in my book!!!!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tcounts in my book!!!!!\n\t\t\n\n\n\nthanks, a salad with my very own ranch dressing and oodles of little crunchy vegies.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " I love homemade ranch!!!! What's your recipe?",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " I didint know that but I ended up having cabbage and vinegar today... I made a kinda sweet and sour stir fry of cabbage and pork using rice vinegar and mirin besides a little light soy sauce and halved cloves of garlic. Man, nothing like some greasy food for the holidays.",
"loss": true,
"prefix": "Lugaru:"
},
{
"from": "gpt",
"value": " goodgiver said:\n\t\t\t\n\t\t\n\n\n\t\t\tAny body having sauerkraut on the first day of the new year? Here in PA it is a Pennsylvania Dutch tradition. Traditions say that if you eat sauerkraut on New Years Day you will have good luck all year long.\n\t\t\n\n\n\nMy mom always did that!! I did not think of it or would have as well. We are originally from Williamsport.\n\nPam",
"loss": true,
"prefix": "Pam Leavy:"
},
{
"from": "human",
"value": " pork and sauerkraut each year, here!!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "gpt",
"value": " I adopted the, cabbage on New Years, from a dear friend, whose maiden name just happened to be Wagner. I have continued, throughout the years. This year I added the noodles and sour cream with a pinch of ground anise seed, couldn't find my caraway. It was a refreshing change.\nIt is very easy for me as I love cabbage and raw or cooked and have many recipes. One of my favorites is a one using diced tomatoes. YUM YUM.",
"loss": true,
"prefix": "bege:"
},
{
"from": "human",
"value": " kitchenelf\n\nHey girl !!!!! What is Hoppin John \" my way \" ?",
"loss": true,
"prefix": "goodgiver:"
},
{
"from": "gpt",
"value": " kielbasa, chopped\nshrimp\npork southern style ribs (sometimes I do the ribs and sometimes in the bowl I top with steamed clams - or leave both out - just depends on how much \"work\" I want to do! lol)\nsome bacon, cooked and crumbled\nI will cook a pot of greens\ncooked rice\nblack-eyed peas (made with onions and smoked ham hock)\nhomemade pico de gallo\nsour cream\ncheddar cheese\n\nFirst I caramize some white onion and green pepper. Next I will cook the meats and/or heat - add shrimp and cook for a couple more minutes. Then I will add the black-eyed peas, toss in the rice, bacon, and mix in the already made greens. Once everthing is good and heated through I load into bowls and top with sour cream, cheddar cheese, and pico de gallo. \n\nQuite tasty 8) and not the easiest \"one dish\" meal to make but quite worth it!!",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " sauerkraut = gas! :?",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tsauerkraut = gas! :?\n\t\t\n\n\n\nohhhhhhhhh, yeah, lol. it gets me tootin away but it's just so GOOD!",
"loss": true,
"prefix": "luvs:"
},
{
"from": "human",
"value": " -DEADLY SUSHI- said:\n\t\t\t\n\t\t\n\n\n\t\t\tsauerkraut = gas! :?\n\t\t\n\n\n\nPfft.....",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " I'm glad to see about sauerkraut being associated with good luck. My daughter and I had Reuben sandwiches Jan. 1. Did without black eyed peas and greens 'though I had a salad using \"spring salad mix\" so does that count?!",
"loss": true,
"prefix": "honeybee:"
},
{
"from": "human",
"value": " kitchenelf said:\n\t\t\t\n\t\t\n\n\n\t\t\tI love homemade ranch!!!! What's your recipe?\n\t\t\n\n\n\nWOW thanks kitchennisse, I would like to take credit for it, however, I got it from Sara Mounton's cookbook \"Cooks at Home\". I will post it in the appropriate salad forum so that you adn the other greenies do not have to move it. I altered it to my taste, which I will explain where it is posted.",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " Getting hungary just reading the post here. Love kraut and ribs and kraut and brats. We have it alot. In fact just put some kraut on a pork roast the last half hr of cooking. YUM!!",
"loss": true,
"prefix": "thumpershere2:"
},
{
"from": "human",
"value": " I love sauerkraut!\n\nBut now the big question..\n\nCaraway Seeds or No Caraway Seeds??\n\n(I like the seeds, personally)\n\nJohn",
"loss": true,
"prefix": "ronjohn55:"
},
{
"from": "gpt",
"value": " never heard of either tradition until this year. luckily, a friend's girlfriend made a darn good pot of red beans and rice in a gravy that just had a hint of spicey heat. it was good, but it was indigestion-city later that day...",
"loss": true,
"prefix": "buckytom:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Strawberries",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone....\n\nWith strawberry season here does anyone have any recipes that use strawberries? I am looking for anything from desserts to dinner items, appeizers....i would appreciate any response.\n\nThanks,\n\nChristy",
"loss": false,
"prefix": "christy:"
},
{
"from": "gpt",
"value": " Well, I must say that dipping them in bitter sweet chocolate and letting them cool is my favorite, but Im pretty sure you have heard of it.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " One of my favourite strawberry recipes is a salad my sister taught me (she wasn't ever a cook but she and a friend dreamt this up!\n\nPenni and Zoes Good News Salad \n\n(this has no quantities, relying in frequent tastings and guesswork. No apologies as this is how I inherited the recipe!)\n\nStrawberries sliced thinly\nFresh, raw spinach, preferably young leaves\nSunflower seeds\nSesame seeds\n\nCombine all in a large or individual bowls and smother with:-\n\nBalsamic Vinegar\nTahini\nExtra Virgin Olive Oil\nA lot of black pepper\na small amount of sugar \n\nCombine all dressing ingredients in a large jar and shake the dickens out of it until well combined!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " Oohhh Kyles...that sounds soooo good...gonna try it!",
"loss": true,
"prefix": "lindatooo:"
},
{
"from": "human",
"value": " Hi Sushi and Kyles,\n\nThanks for the ideas. Sushi I actually totally blanked that idea so it's good you mentioned it. Kyles that salad sounds so good. As soon as I get to try it I will let you know what I think.\nI just joined this group but I think I really like it. Everyone seems so nice and helpful.\n\nChristy",
"loss": true,
"prefix": "christy:"
},
{
"from": "gpt",
"value": " christy said:\n\t\t\t\n\t\t\n\n\n\t\t\tHi everyone....\n\nWith strawberry season here does anyone have any recipes that use strawberries? I am looking for anything from desserts to dinner items, appeizers....i would appreciate any response.\n\nThanks,\n\nChristy\n\t\t\n\n\n we in old England have got to wait a while longer yet for \n fresh lovely English strawberrys \nBut never mind it won,t be long now !! I perfer them just with cream and a pinch of sugar ,,",
"loss": true,
"prefix": "JESS:"
},
{
"from": "human",
"value": " I meant to say, when I dip strawberries in chocolate, I add a wee bit of butter to the chocolate, it makes it set a little softer. And salt helps bitterswet chocolate, gives it an added dimension.",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " We always eat our strawberries and fruits with that fruit dipping sauce that has the marshmallow creme and cream cheese in it. That's my favorite way!",
"loss": true,
"prefix": "karimitch:"
},
{
"from": "human",
"value": " On the rare occasion I manage to get home with any wild strawberries, I love just piling them high in a basic sweet-pastry tart crust, sometimes with a layer of custard on the bottom, and then a very basic glaze of thinned, strained strawberry jam. A dollop of whipped cream - yum.\n\nWith regular strawberries, try pouring balsamic vinegar and sugar over them - delicious. Wild strawberries don't need any help . . .",
"loss": true,
"prefix": "ramydam:"
},
{
"from": "gpt",
"value": " I make 3 of my extra flakey pie crusts\n\nCrushyour strawberries in a large bowl sugar to taste and let the berries sit for about 30 minutes.\n\nI then layer crust on the bottom next a layer of berries then crust then berries etc makeing 3 layers with a generous portion of berries on top. When I am ready to serve I cut equal portions and top with whipped cream with 1 Whole strawberry with stem on top. Sometimes I dip the strawberry in chocolat.",
"loss": true,
"prefix": "TheSilverParson:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ripe banana",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've got a single ripe banana sitting in my fruit bowl that's just itchin to be thrown into a recipe somewhere. I don't have a standing mixer (yet), so that limits what I can do. I don't even have an electric hand mixer. I do have a lotta elbow grease tho : ) Suggest away!",
"loss": false,
"prefix": "RockAndFire:"
},
{
"from": "gpt",
"value": " 1 ripe bananana\n\nHave you ever had a banana and peanut butter sandwich?? (with a little Mayo on the bread)",
"loss": true,
"prefix": "Dove:"
},
{
"from": "human",
"value": " Squish it on your skin... makes it have a healthy glow. Then you can scrape it off and it eat!",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What Cabbage can tell YOU!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I got this really neat experiment (usually meant for kids) on a science website. I thought it would be fun to read... and fun to do... especially if you have kids! Cook red cabbage and enjoy the experiment! \n\n\nArea of Science: Chemistry\nMeant for at least Grade 4-6 (age 8-10).\nThis experiment is edible.An adult need not be present. \n\nOverview:\nMake your own acid/base indicator by boiling red cabbage. Use the juice to pH different fluids. \n\nEquipment:\n1. 1/2 head of *red* cabbage or so.\n2. Metal grater.\n3. Pot filled with enough water to cover the grated cabbage.\n4. Strainer\n5. Some acid/base solutions: for an acid try vinegar, for a base - mix some detergent in water. \n\nSafety:\nBe careful with the fingers when grating the cabbage. \n\nHow to do the experiment:\n1. Grate the cabbage into small pieces and place them in the pot + water.\n2. Boil the mixture for 20-30 minutes, until the liquid turns a dark purplish color.\n3. Decant the fluid into a glass or jar, pouring through a strainer to remove the cabbage. Save the cabbage.. mix with a little vinegar and you can eat it on hot dogs, etc.. The collected fluid should be bluish/dark purple in color.\n4. Make up some 'test' acid/base solutions. A good acid to use would be white vinegar. You could also try soda water/sprite or diluted juice from a lemon or orange. You can make a basic solution by mixing some washing detergent in water, or by adding some baking soda (sodium bicarbonate) to water. It's useful to have a control solution of (neutral) water - distilled water is best if you have access to it.\n5. Add a few drops of the cabbage juice to your solutions, and note any color changes. The juice should turn pink in acidic solutions, and green in basic solutions.\n6. You can use the indicator on any other solutions of interest, or try drying it on coffee filters to create a simple form of \"pH paper.\" \n\nExplanation:\nRed cabbage contains pigments call anthocyanins. The pigments give it the red/purplish color. Anthocyanins belong to group of chemical compounds called flavonoids. \n\nFor most pH indicators, the compound acquires a proton at low pH (lots of H+) but looses it at higher pH. This seemingly minor alteration is sufficient to alter the wavelengths of light reflected by the compound, thus creating the color change with respect to pH. Anthocyanins behave somewhat inversely in that the pigments \"gain\" an -OH at basic pH, but loose it at acidic pH. The WWW link below describes the chemistry with structures if you want to see the details. \n\nThe chemistry behind pH, acids and bases.. An acidic solution contains an excess of protons or H+. pH is a measure of how 'acidic' a solution is. The lower the pH, the more acidic the solution. In chemical terms, pH means \"the negative log of the concentration of protons\" in solution. Chemistry students should recognize this as pH = -log[H+]. If the concentration of H+ is .01M, the pH will be: \n\n-log[.01] = -log[10^-2] = -(-2) = 2 (very acidic!). \n\n\"Neutral\" solutions (water, e.g.) have a pH of 7. This number coicides with the amount of H+ naturally formed in water from the equilibrium reaction: H2O <--> H+ + OH- (H+ experimentally known to be ~10^-7M; OH- is also the same concentration). \"Basic\" solutions have a pH greater than 7 - meaning they have less free H+ than that of neutral water.",
"loss": false,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " no one tried the experiment yet??",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "human",
"value": " Sushi,\nI would rather eat it then play with it...\nDove",
"loss": true,
"prefix": "Dove:"
},
{
"from": "gpt",
"value": " I'm too busy testing PH levels and their impact on the chlorophyll in broccoli",
"loss": true,
"prefix": "scott123:"
},
{
"from": "human",
"value": " Thats the beauty of it! You can pH test EVERYTHING... while eatting the cabbage.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " I remember doing this! About the same time we did the \"experiment\" to see the effect of looong soaking in vinegar on egg shells (very weird; you have a shelled raw egg in kind of a jelly sac) \n\nI liked the results of our crystal-making experiments better, though my rock candy never did look like what you find in candy shops. Never managed those huge crystals. Cool nonetheless.\n\n(This site is addictive. But it doesn't matter right now because I'm getting paid to sit at a desk and wait for the phone to ring!)",
"loss": true,
"prefix": "ramydam:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Brunch",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone a idea of what a proper brunch should look like ( for about 20 people??)\n :roll: :?:",
"loss": false,
"prefix": "coquille:"
},
{
"from": "gpt",
"value": " Brunch ideas from Food 911\n\nI don't know if you ever watch the Food Network on TV, but I am addicted to it. There's a show called Food 911 that just showed an excellent brunch idea - I was planning on using it myself sometime soon. You can get the exact recipe online at www.foodtv.com, then just search for \"Brunch\". You can search all of the tv shows they have, so you can search directly under Food 911. The basic foods served were a bagel tray with smoked salmon, herbed cream cheese, olives, capers, tomatoes, and onions; applewood-smoked bacon; banana bread with pecans; these delicious French-style scrambled eggs topped with avacado and chives; and a pitcher of Bloody Marys if you so choose to serve that \n\nHere is a link to the scrambled egg recipe:\nhttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22820,00.html\n\nThe rest of the recipes from that episode are linked at the bottom of the page.\n\nI hope this helps",
"loss": true,
"prefix": "Daisy Girl:"
},
{
"from": "human",
"value": " I would have a selection of hot and cold, sweet and savoury. There are some interesting recipe ideas on the BBC food website\n\nhttp://www.bbc.co.uk/food/recipes/search.shtml?scope=recipes&q=brunch\n\nLet us know what you decide on!",
"loss": true,
"prefix": "kyles:"
},
{
"from": "gpt",
"value": " Thank-you ladies !!\nIt's so nice to know that if I look for something you guys always find a answer \nMonday is my day off, so I have time to put a brunch together. I'll post it for you.\nInez",
"loss": true,
"prefix": "coquille:"
},
{
"from": "human",
"value": " The brunch as promised. It's different from the american and english style because it's for dutch people and they usually want a lot for as less money as possible ( me thinks this is very sad...) So dónt see this as one of my favorites but just your ordinary dutch treat!!! \n\nBreads : white/brown/banana/luxury bake off\n ( they will start eating at 12 on sunday and I am not planning on backing after a busy saturday night !!!)\n\n- different meats: salami / ham / mortadella\n - scrambeld eggs with bacon\n- salmon salade\n- smoked salmon\n- guich Lorraine\n- Egg salade\n- Fig jam\n- quince jam\n- Fresh fruit salade\n- butter\n- milk\n- koffie and tea\n\nThat's it. If you think there is something missing let me know...",
"loss": true,
"prefix": "coquille:"
},
{
"from": "gpt",
"value": " Now...that's MY idea of a great brunch!",
"loss": true,
"prefix": "BubbaGourmet:"
},
{
"from": "human",
"value": " Here are a few recipes I thought would be nice for Brunch:\n\nPapaya and Raspberries with Lime(makes 6 servings)\n\n\n3 ripe papayas, about 1 pound (480 g) each, peeled and seeded \n1 cup (120 g) fresh raspberries \n juice and grated zest of two small limes \n sugar substitute, to taste \n\n\nCut the peeled and seeded papayas in half lengthwise. Cut into slices and arrange in individual dessert dishes. \nDivide the raspberries among the dishes. Drizzle with lime juice. Sprinkle with lime zest and a small amount of sugar substitute. Taste and add more sugar substitute, if needed. Serve at once. \n\nPer serving: 72 calories (4% calories from fat), 1 g protein, trace total fat (0 saturated fat), 18 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 5 mg sodium \nDiabetic exchanges: 1 carbohydrate (fruit) \n\nSparkling Citrus Punch\nEasy to make, this recipe makes plenty--enough to quench the thirst of a large gathering of friends and family! \n\n2 cups cold water \n1/2 can (12-ounce size) frozen tangerine or orange juice concentrate, thawed \n1/2 can (12-ounce size) frozen grapefruit juice concentrate, thawed \n1 bottle (1 liter) sparkling water, chilled \n\n1. Mix all ingredients in punch bowl. \n2. Serve over ice. \n\n\nOYSTERS LOUISIANA\n\nIngredients: \n4 oz. butter - melted \n1.5 pints oysters - drained \n4 green onions - chopped finely \n3 cloves garlic - minced \n½ lb. fresh lump crabmeat \n½ cup bread crumbs \nSalt and pepper to taste \n\nDirections:\nMelt butter in a skillet. Add oysters and cook until dry. Add onions and garlic and cook slowly for at least 10 minutes. Fold in crabmeat and crumbs. Simmer 5 minutes more. Add salt and pepper to taste. \n\nOyster & Artichoke Soup\nIngredients: \n\n5 6 ounce cans of artichokes \n1 Pound of butter \n1 Quart of heavy cream \n1 Cup of all purpose white flour \n3 Tablespoons chicken soup base \n2 Ounces curly parsley \n2 Ounces green onions \n2 Cups oysters chopped \n1 Tablespoon granulated garlic \n3 Quarts warm water \nJuice from oysters\n\nCooking Directions: \nIn a pot set over low heat add butter and flour, stirring with a whisk to make a blond Roux. \nThen add the water and heavy cream, let simmer for 10 minutes. \nStrain artichokes and add to the pot, then add oysters. \nSimmer for 20 minutes, constantly stirring. \nThen add remaining ingredients and simmer to desired consistency. \nServes 10 to 15.",
"loss": true,
"prefix": "-DEADLY SUSHI-:"
},
{
"from": "gpt",
"value": " thanks for the trouble sushi, but first of all I live in holland so no fresh papayas ect. and second of all, oysters are way above budjet !!\ncooking at home is very different from cooking in a restaurant ( which happens to be my profession ! )... and I hate everything coming out of a :twisted: can !!! :twisted:",
"loss": true,
"prefix": "coquille:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Melting chocolate",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " :?: Hi, can anyone tell me what to do? I was melting chocolate\nand it seized up. I added butter, no help, I added milk, no help\nThanks Linda",
"loss": false,
"prefix": "lindabrg:"
},
{
"from": "gpt",
"value": " Well, I'm probably too late but there's really nothing you could have done that I know about. \n\nYour chocolate has seized up by coming into contact with water and you have no other choice but to start from the beginning with fresh chocolate. The seized chocolate can be saved and used in any recipe that calls for chocolate melted in a liquid such as cream or milk. Sorry",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " HOLD IT!!!\n Don't throw out the seized chocolate. KE is right, incidental moisture contact will cause chocolate to seize. However, if you add even MORE liquid (cream, butter, even oil...NOT water) you end up with a sort of chocolate granache. The amount depends on the amount of chocolate. Just add liquid a little at a time and stir until smooth.",
"loss": true,
"prefix": "BubbaGourmet:"
},
{
"from": "gpt",
"value": " Sounds like you scorched your chocolate. Did it smell kinda burnt? If you scorch chocolate...throw it out...can't use it for anything, except revenge maybe...hmm??? lol\n\nRules of melting chocolate...\n\n1. Heat VERY SLOWLY\n2. Keep Stirring...let it heat up equally. Some compounds of the chocolate melt at lower temperatures than others...(cocoa butter melts at 98 degrees farenheiht....that's why it melts in your hand...) Also, a higher ratio of cocoa butter will give you chocolate that melts very smoothly. Most supermarket chocolate (read chips, bars, even some of the baking stuff) has an emulsifier called lecthin in it which will make it harder for the chocolate to melt. \n3. Keep ALL moisture, especially water, in a galaxy far, far away\n4. NEVER...EVER...EVER...EVER...you get the point...let chocoate get above 120 degrees Farenheit...otherwise it will scorch and ruin it.\n\nIf you are using chocolate chips, they will hold their shape until you start stirring them.\n\nNow tempering chocolate...whole different ball game.\n\nHappy Chocolating!",
"loss": true,
"prefix": "spearmint45:"
},
{
"from": "human",
"value": " I find melting chocolate in the microwave very effective, providing the microwave temperature is set at medium, not high, or you'll have only-suitable-for-spearmint's-revenge. Give it 30 second bursts, stirring each time, it'll take about two minutes. I stir with a wooden skewer, as none is transferred to the spoons (for it to harden and me to lick off thus reducing the proportion I need for the recipe :P )\nI find this a lot easier than the doulbe boiler method, as you have to be so careful not to let any moisture come in contact with the chocolate.",
"loss": true,
"prefix": "kyles:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Salts",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have an article at home (but I'm at work right now) that I haven't had a chance to read yet on the different varieties of salt.\n\nI'm not allowed salt because of my heart and I used to just pour it on my hand and lick it off as a kid....I love salt.\n\nCan you tell me briefly, the differences in these new gourmet salts that are coming out and which ones would be safe for me to use.\n\nthanks",
"loss": false,
"prefix": "princess_fs:"
},
{
"from": "gpt",
"value": " Sorry, but they are still salt. I have several in my cabinet that I got from the Gourmet Food Show in New York. One is smokey, one is a gray salt, one is a black salt, red salt - and while they do taste different they all have one thing in common - they are salt! \n\nI was on a restricted salt diet and still am fairly careful.\n\nThe roasted vegetables I mentioned in our other post will be great without salt too. You will be amazed at the flavor they have. \n\nI don't know if the salt substitutes are any better nowadays (30 years ago the one and only brand was horrible! LOL) Roasting and carmelizing brings out so much flavor that salt should not be an issue if you haven't been using it anyway. Instead of just sauteeing your onions try carmelizing them - instead of onions use shallots for a change of flavor - build on the vegetables/fruits natural flavors.\n\nWhat kinds of things do you cook now? And how do you cook them? Just curious :roll:",
"loss": true,
"prefix": "kitchenelf:"
},
{
"from": "human",
"value": " heck, I used to cook and bake everything with the exception of yeasts breads....never worked well for me.\n\nI'm having to reenter cooking and baking into my newest relationship (of 4 years now)...when I met him, his cabinets were stocked with tuna/hamburger helper, mac & cheese with chili, jeno's pizzas in the freezer and Pepsi's and milk in the fridge.....he did not cook for himself, at all, and would constantly go out to eat...mostly fast food joints.\n\nI enjoy going to the vege section of the grocers, pick out just about any type of vegies (about 10 different things), saute them in olive oil for about 15-20 minutes, add some mushrooms and about 1/2 cup chunky tomato sauce and serve over pasta or rice.\n\nRight now I'm trying to introduce him to more foods (forgot, he can actually cook one Thai dish consisting of chicken, oyster sauce and 1/2 head lettuce and served over rice). That's why I've been looking for a salmon patty recipe that I grew up on, but I didn't cook it and my mother didn't have a chance to show me how to do it over the xmas holiday before she left to go back home. I've found a few different ones, but haven't decided on what I \"thought\" it was made as a kid. I know my fiance will eat this, if nothing else, he can smother the salmon taste with the mashed potatoes and creamed corn...LOL!\n\nI like making English Muffin bread because there's no yeast involved. After the holiday dinners are put away, I cook down the turkey or ham bones and pull off the meat and put the broth/meat mixture in freezer containers to eat throughout the cold months. then I get to cook up a new batch of ham broth because of the Easter ham.\n\nI could go on and on and on...",
"loss": true,
"prefix": "princess_fs:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: No-fuss fresh home made stock",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " When we moved to Italy, I brought my slo-cooker crockpot with me. I actually thought I'd never use it again, but, on the contrary. I use it all the time to make fresh home made stock, and it's great. You just put in all the ingredients required to make fresh stock, add water, and leave it overnight. It really works well, and I wouldn't be without it, be it chicken stock, beef stock, ham stock, game, vegetable, fish, you name it - it works, and you don't have to stand over it for hours. If I could get another crockpot I would, so I could have two types on the go at the same time \n\nciao\n\ndianne",
"loss": false,
"prefix": "Dianne:"
},
{
"from": "gpt",
"value": " Great idea Dianne (and Happy New Year to you). I'll have to give that a try. Good to see you too!",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Feta Cheese and Bread",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " can i sprinkle then bake (toast) Feta Cheese on top of Italian Bread with Olive Oil? Im no Chef but, tonight; i want to experiment and surprise my significant other with a little Italian pasta dish with meat.",
"loss": false,
"prefix": "FORMYPLZR:"
},
{
"from": "gpt",
"value": " I'm so sorry I missed this yesterday - YES, YES, YES - it will be awesome!! Hope you bit the bullet and did it!!",
"loss": true,
"prefix": "kitchenelf:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Penzys Update",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " OK I got my first order from Penzys Spices and boy was I thrilled. I used the fajita seasoning last night. I have never made fajitas before, but I will be doing this again real soon. I used a little more seasoning than they recommended and I think I will use even more next time, but the flavor was great. I cannot wait to try the other things I got from them.",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Based on what I've received so far, I can't imagine buying off the supermarket shelves again. They have everything you could want and more, plus it's fresh and it's reasonably priced.",
"loss": true,
"prefix": "Otter:"
},
{
"from": "human",
"value": " Do they have fenugreek seeds (main flavor behind store-bought curry) or ground sandalwood?",
"loss": true,
"prefix": "AllenOK:"
},
{
"from": "gpt",
"value": " They have fenugreek, but I do not see ground sandalwood. I might not be looking in the right spot though.\n\nhttp://www.penzeys.com/cgi-bin/penzeys/shophome.html",
"loss": true,
"prefix": "GB:"
},
{
"from": "human",
"value": " I just received the catalogue today. What are your favorites? I have not had time to go through it, but will over the next few days. It is as big as my Martha Stewart and Gourmet magazines. \n\n\n\n\n :roll: GO DUCKS = GET ARIZONA STATE :twisted:",
"loss": true,
"prefix": "norgeskog:"
},
{
"from": "gpt",
"value": " AllenMI said:\n\t\t\t\n\t\t\n\n\n\t\t\tDo they have fenugreek seeds (main flavor behind store-bought curry) or ground sandalwood?\n\t\t\n\n\n\nYou can download the catalog here:\nhttp://www.penzeys.com/images/F04.pdf\n\nTo display such a PDF file, you need a free Adobe Acrobat Reader which you can download from here:\n\nhttp://www.adobe.com/products/acrobat/readermain.html\n\nOf course, they have fenugreek, it is not rare.\n\nIf I wanted a sandalwood flavor, I would use sandalwood oil which is widely available elsewhere. \n\nIt may interested you to know that Penzeys has mahlab seeds which is used in some Mideastern pastries and somewhat difficult to find in the USA, at least, in non-Arab stores.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "human",
"value": " thanks so much for posting this! I was trying to remember the 'name of that spice place' the other day! I will certainly visit and request a catalog from them. \nBTW - I'm a newbie, good to be here, have been lurking and this seems like a pretty active nice place to visit.",
"loss": true,
"prefix": "JRsTXDeb:"
},
{
"from": "gpt",
"value": " JRsTXDeb, be careful, you may start to live here, not just visit, like a lot of us! It's great to have you here! \n\nBTW, I'm waiting on my catalog & I downloaded it too.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " JrsTXDeb, crewsk knows what she is talking about!\n\nBienvenu!\n\np.s. all - I have a lousy printer so didn't download. got hard copy in the mail and will try to look it over this weekend.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " I prefer the hard copy because printer ink is so expensive! I downloaded it just to look at until I get the catalog.",
"loss": true,
"prefix": "crewsk:"
},
{
"from": "human",
"value": " crewsk said:\n\t\t\t\n\t\t\n\n\n\t\t\tI prefer the hard copy because printer ink is so expensive! I downloaded it just to look at until I get the catalog.\n\t\t\n\n\n\nNot if you refill your empty ink cartridges with 3rd party ink. It cost me about $2.00 per cartridge. You can find out how to do this on the Printer Forum here: http://www.dpreview.com/ . Do a search before asking questions on this printer forum.",
"loss": true,
"prefix": "aruzinsky:"
},
{
"from": "gpt",
"value": " Cool thanks! I'll check it out!",
"loss": true,
"prefix": "crewsk:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Habanero recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " A friend just sent me a whole bunch of habanero peppers so I was wondering what everyones favorite ways to use these hot little buggers would be.",
"loss": false,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Audeo had some good recipes in here some where for habaneros.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Thanks Mudbug.\n\nHow about it Audeo...What are some of you favorite ones?\n\nThanks",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " Chili: \n\n2 lbs coarsely-ground lean beef or venison\n2 large green bell peppers, chopped\n2 fresh habanero chiles, chopped\n2 medium onions, chopped\n2 ribs celery, chopped\n6 cloves garlic, minced or pressed\n1/3 cup chili powder\n1 tbsp salt\n1 tsp cumin\n1 14.5-oz can diced tomatoes\n1/4 tsp dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)\n2 bay leaves\n1 15-oz can tomato sauce\n6 cups water or beef broth\n2 15.5-oz cans kidney or pinto beans\n\nSauté meat, bell peppers, fresh habaneros, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.\n\nFor hotter chili, add more peppers.",
"loss": true,
"prefix": "Juliev:"
},
{
"from": "human",
"value": " Get some fresh italian bread and butter,and a quart of butter milk. Sit down with another pepperhead or a wanna be pepperhead and eat slices of the habaneros. I love doin this. Talk about a natural buzz.",
"loss": true,
"prefix": "Bangbang:"
},
{
"from": "gpt",
"value": " one of the Italian restaurant here serves something they call \"cherry bombs\" - a hot pepper (possibly habs? I'm ignorant) stuffed with a piece of cheese. hot hot hot hot hot hot hot hot\n\n...but good",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "human",
"value": " Hector's Exorcism Sauce! I don't think the guys can watch football without wings covered in this sauce.... it's HOT!!!!",
"loss": true,
"prefix": "spryte:"
},
{
"from": "gpt",
"value": " GB, I promise to submit my meager, but profound offerings hasta manana...with apologies for the delay. Thank you for the reference, Mudbug!\n\nI do hope all will forgive my absence from the board today while I was kicking mens' royal laurels at the golf tournament! I enjoyed every humiliating second. They did not.",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " spryte said:\n\t\t\t\n\t\t\n\n\nHector's Exorcism Sauce! I don't think the guys can watch football without wings covered in this sauce.... it's HOT!!!!\n\n\n\n\n12 habanero peppers, chopped fine :?: :!:",
"loss": true,
"prefix": "MJ:"
},
{
"from": "gpt",
"value": " Place Harbenaros on chopping board. \nPlace thick gloves on each hand. \nPlace full face mask on.\nPick up knife and approach Harbenaros with a Fire Blanket held in front of body.\nMake sure fire extinguisher is primed . . . Just in case.\nIf all goes fine just make sure a large tub of yoghurt is close by.\n\n\nAll jokes aside, I have recently planted some Harbearos, no fruit yet but some on my Cayenne. The Exorcism Sauce sounds great.",
"loss": true,
"prefix": "WayneT:"
},
{
"from": "human",
"value": " Yup 12 habaneros (last time he used 18!!) It's wicked hot... but with the chipotles and cumin it's smoky too... really tasty. I don't like hot for the sake of hot, I want flavor too. This is yummy!!",
"loss": true,
"prefix": "spryte:"
},
{
"from": "gpt",
"value": " With apologies for the delay in responding...\n\nHabaneros – my favorite! I have three bushes that have yielded extraordinary volumes of these peppers this year, so I have “put up” the fruits at a record pace…and still have much more to go. Despite their off-the-chart heat levels, they are truly fruity in nature and combine very well (in my opinion) with other fruits (pineapple, mango, peaches, etc.), and I have very successfully made hot versions of jams by adding a habanero or two (deseeded and diced) into various recipes. Real crowd-pleasers those. Best of all was Habanero-Peach Jam. Here are a few additional ways I use habaneros below.\n\nRule No. 1 regarding habaneros: ALWAYS wear gloves! I keep surgical gloves on hand and they are cheap buys by the box at drug stores. Get them!\n\nSugar does amazing things and especially so with these lethal little creatures. This is my signature jelly (ahem), which is delicate and a lovely orange naturally, or may be tinted blood red. Usually served as an appetizer on a cracker spread with cream cheese. When you take a bite, there is an approximate 10-second crescendo to an almost paralyzing burn in your mouth, then a similar quick decrescendo and the heat completely disappears. And the stuff is absolutely outstanding when used as a glaze while roasting a pork roast.\n\nChernobyl Jelly\n\n4-5 red, ripe habaneros, seeded and chopped (use gloves!!!)\n2 large red bell peppers, seeded and chopped\n1 Cup apple cider vinegar\n½ Cup good red wine vinegar\n6 Cups sugar\n1 packet liquid pectin (I use Certo)\n\nCombine the chopped peppers and vinegars into a blender and puree. Pour into a heavy and tall saucepan, add the sugar and blend well. Over High heat, bring the mixture to a full boil for two minutes, then strain the mixture. (Rinse out your saucepan.) Return the strained liquid to the saucepan and return to a full boil over High heat for another five minutes. Remove from heat and add liquid pectin (and food coloring, if you wish). Ladle carefully into half-pint jars. Clean the rims of the jars and securely affix the lids. Process in a hot water bath for fifteen minutes. (Makes about 7 half pints.)\n\nChernobyl Pepper Sauce (It has taken me years to get this one right.)\n\n12 habanero peppers\n2 Cups water, brought to boil\n2 carrots, chopped\n1 lg. onion, chopped\n6 cloves of garlic, chopped\n½ Tbsp. canning/kosher salt\n¼ Tbsp. of finely ground fresh black pepper\n1 lime\n8 Tbsp red wine vinegar\n\nFirst, place the habaneros in boiling water and blanch for about 30 seconds. Remove and place into a bowl of ice water. Drain and rub off the skins (discard those). Cut the habanero peppers in half and scrape away the seeds. Set aside. Add the chopped onions and carrots to the boiling water and cook until the carrots are tender. Drain vegetables. \n\nInto your blender, combine the juice from the lime and all other ingredients. Puree until smooth. Pour into a pint jar and store in fridge. I have saved many pepper sauce jars that have narrow mouths, instead of plastic inserts (like Tabasco uses), and I refill these with this recipe. Actually, this is a great way to use up lots of the peppers at once. – I make multiple batches throughout the summer and can into pint jars. Then I open the jars and funnel into bottles (then chill them!) just before giving out as gifts during the holidays with jelly.\n\nHabanero Dip\n\n½ Cup Mayonnaise\n½ Cup Sour Cream\n1 Tbsp. olive oil\n1 Tbsp. minced garlic\n2 Tbsp. fresh basil\n1 Tbsp. fresh mint\n1 habanero, deseeded and miced\n\nAdd all ingredients in your blender and puree. Chill well (2 hrs) and serve with crackers, etc. with sliced grape tomatoes. Also great as dip for shrimp, boiled or fried.\n\nPineapple-Habanero Salsa \n\n1 8-oz can of pineapple tidbits (reserve juice)\n½ Cup red bell pepper, diced\n¼ Cup Vidalia (sweet) onion, diced\n¼ Cup fresh cilantro, chopped well\n1 large lime\n1 habanero, deseeded and minced\npinch of salt\n\nGrate the rind of the lime into a bowl, then squeeze to add all of its juice. Add all other ingredients, including reserved pineapple juice and mix well. Chill for 2 hours. This is a killer salsa on grilled tuna or crab cakes.\n\nMango-Habanero Salsa\n\nMake the same recipe above, but substitute 1 ripe mango, peeled and diced, for the pineapple and add 1 can of black beans (that have been rinsed well). Fabulous on grilled pork chops!\n\nFor Hot Wings, I add a deseeded and diced habanero to a bottle of BBQ sauce, simmered in a saucepan for 30 minutes or so.\n\nAs mentioned, I freeze habaneros straight from the garden (washed, of course). I also like keeping ground habaneros on hand (in saved spice containers). They are easily dried, but MUST ALWAYS be ground outside (I have a coffee grinder for this unique use). To dry: remove the stems and arrange the peppers on a rack placed inside a cookie sheet. Place in a slow oven (150-degrees) for about 18 hours, with the door left barely ajar. Warning: drying these peppers this way will produce a scent throughout your home reminiscent of walking into a marijuana den in the 70s…. Grind 2-3 peppers at a time.\n\nSo experiment away and let your creativity fly. These are just a few ways that I have developed over the years and would really enjoy learning how you pros would expand on this topic…!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " Audeo thank you so much for these recipes!!! And please, no need to apologize for the delay \nI love the name of the jelly and sauce. That is just classic. I think I will make the sauce this week. I have never made my own hot sauce and have wanted to try and this recipe looks delicious! Thanks again!",
"loss": true,
"prefix": "GB:"
},
{
"from": "gpt",
"value": " You're very welcome, GB! I hope you enjoy them soundly. Who knows, the sauce could very well help to save money in heating costs over the coming winter...!",
"loss": true,
"prefix": "Audeo:"
},
{
"from": "human",
"value": " yes, I think we should all make all of Audeo's recipes and then just breathe on each other.",
"loss": true,
"prefix": "mudbug:"
},
{
"from": "gpt",
"value": " Good God, NO! I could not possibly abide being single-handedly responsible for the breakup of families, disolution of relationships and ultimate downfall of civilization itself!!!\n\nRETREAT! RETREAT!",
"loss": true,
"prefix": "Audeo:"
}
] |
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