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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Seasoning Pans?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Why do people season pans? Make them slick, add flavor? Why exactly? Any types of pans that don't require seasoning?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " The only pans I season are raw cast iron and carbon steel… for two reasons, to keep them from rusting and to create a reasonable non-stick coating on them.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " What SP said ^. You really don't have to season other types of pans, except maybe the plain aluminum types, which are found more in restaurants.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " What SP and pepper said. You only need to season cast iron and carbon steel.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Yeah, I was referring to aluminum restaurant pans. I just figured we used so much grease that it should never be necessary. Lol.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I season raw aluminum, Cast Iron, Mineral steel, and high carbon steel ans. All of these raw metals react with alkali, and acidic ingredients, giving an off taste tp foods, and causing corrosion of the base metal. I first seasoned a set of cheap aluminum camping pans, as I was tired of food sticking horribly to them. I was happily surprised that they performed very nicely afterwards. The aluminum sauciers, and fry pans sold at GFS state on their labels that they need to be seasoned.\n\nseasoning creates a carbon barrier that is nearly non-stick, and protects both the base meta;, and food from touching each other, and reacting. \n\nThere are many who will disagree with tis advise. But for me, the roof was in the before, and after performance of the pans/pots.\n\nThat's my take on it.\n\nSeeeey; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Here's a link that tells how to take care of aluminum pans - https://www.katom.com/cat/cookware/care-handling-of-aluminum-cookware.html\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Honey Flavor?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Internet tells me that honey can have many flavors like floral notes etcetera. But is there any honey that actually has no strong flavor? Barely detectable?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Honey is a natural product and its taste will vary based on which flowers the bees visited. Some flowers may contribute a milder flavor than others.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Clover honey is the most flavorless honey available.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Because taste is subjective to the individual the only way you will ever know is for you to taste each flavour you find in your area. Even then it is your taste that is judging. Your neighbour may feel different!\n\nProbably around here (Ontario, Quebec) clover is the most common, not necessarily the mildest. Orange Blossom is also extremely popular. \n\nI don't eat enough to even begin to guess at any of the flavours!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Mild flavour, hmm. A lot of supermarket honey is mild in flavour, but it's often adulterated. Now, if you were asking about a strongly flavoured honey, I would say buckwheat. But, honestly, I don't notice a huge difference in flavour between the various kinds of honey.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I have no idea which are milder than others, but I am now humming \"Honey Honey\" by ABBA. Thanks for the \"ear worm,\" DC.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tI have no idea which are milder than others, but I am now humming \"Honey Honey\" by ABBA. Thanks for the \"ear worm,\" DC. \n\n\n\n\nLol. Sorry about that. I am making candies with flavor oils and wanted to add honey to change texture. I don't want too much extra flavor already in there before adding my own.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Clover honey is what you can find easiest in stores. It's a basic flavor, not very unique. Be sure the label says 100% honey, though. Some \"honey\" is a blend of honey and corn syrup. There are other neutral flavored honeys, but I keep clover on hand for baking and cooking.\n\nA lot of honey tastes like the flower it is derived from. Orange blossom honey tastes a lot like what an orange blossom smells like - and it's not really close to what an orange tastes like to me. Lavender honey is rather...different. Generally, the darker the honey the more flavor-forward it will be.\n\nHere's a nifty chart with a wide variety of honeys and their flavor profiles:\n\nThe Wide and Wonderful World of Honey Flavors",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " Cooking Goddess said:\n\n\n\n\t\t\tClover honey is what you can find easiest in stores. It's a basic flavor, not very unique. Be sure the label says 100% honey, though. Some \"honey\" is a blend of honey and corn syrup. There are other neutral flavored honeys, but I keep clover on hand for baking and cooking.\n\nA lot of honey tastes like the flower it is derived from. Orange blossom honey tastes a lot like what an orange blossom smells like - and it's not really close to what an orange tastes like to me. Lavender honey is rather...different. Generally, the darker the honey the more flavor-forward it will be.\n\nHere's a nifty chart with a wide variety of honeys and their flavor profiles:\n\nThe Wide and Wonderful World of Honey Flavors\n\n\n\n\n\nGroovy. Thanks.",
"loss": true,
"prefix": "Cooking4Fun:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Coconut yogurt recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Coconut yogurt is so expensive, looking at the ingredients it seems quite simply, anyone got a tried and tested recipe?",
"loss": false,
"prefix": "jackallan:"
},
{
"from": "gpt",
"value": " Do you have an Instant Pot with a yogurt mode/function?",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I would get some coconut cream and toasted coconut. Add some to plain or vanilla yogurt and experiment until you like the flavor.",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Rolling Boil??",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Can one get a rolling boil on medium low? The recipe I was following said it should.",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I don't think you can get a rolling boil on medium low on most stoves. On my stove, I can get a simmer and a bit more activity if I put a lid on the pot, when it's on medium low.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Perhaps they mean return to medium heat after it reaches a boil. \n\nI agree with taxy, depends on your stove, you should be able to with a lid on, just takes a lot longer.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " It depends a lot on the size of the pot and the power of the burner. The rolling boil is the important part of that instruction, not the setting on the stove knob.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " It's a gummy candy recipe. It doesn't say anything about reducing heat after the rolling boil. Just pour into measuring cup, add flavor and color, and let cool 10 minutes before pouring into molds.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Because it is for candy (which btw I do not make but listening back to my mom) I take it you are not holding it at that boil? Just bring to the boil and take off the heat? \n\nI'm guessing reason is NOT to walk away! \n\nIt will come to the boil faster with the lid on but also as soon as it starts to boil, as I'm sure you already know!, it immediately starts to climb up the pot - to boil over. \n\nPerhaps they are trying to avoid that and the rising temp which could likely make your candy too hard/crystalize/and or just plain not gummy!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " When I first did recipe I only got it up to a light simmer and the results were much better consistency wise. Last version was much firmer.",
"loss": true,
"prefix": "Cooking4Fun:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hope this is the right place for this question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I make chili verde from a friends recipe. I used Ortega 27oz fire roasted whole green chilis. Unable to get that anymore (the diced just don't seem to taste the same.)\nMy question is how can I duplicate the Ortega with what type of chilis and how many would equal that can (without fluid)?\nTIA. Love this chili!",
"loss": false,
"prefix": "cayosusa:"
},
{
"from": "gpt",
"value": " You’ll have to make your own. \n\nBuy some New Mexico chiles and cook them on a gas stove burner, gas grill or charcoal grill. You want to burn the surface black all over. \n\nThen put the cooked chiles into a bowl and cover the bowl with plastic wrap. Let them sit for 30 minutes. They will steam in the bowl, loosening the skin so they are easy to peel. \n\nPeel off the skin and remove the seeds from inside.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " You can buy them from Amazon.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " If you can't find New Mexico chiles, you can also use Anaheim, cubanelle or poblano peppers. I cook them as Andy suggested, but I cover them with a kitchen towel because I try to minimize the use of disposable items.",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you substitute one kind of chicken for another?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " I hope this question is in the right place. \n\nI made these freezer Chicken Pot Pies (America’s Test Kitchen) and they are good. My crust sank in on about 1/3 of it and I’m not sure what I did wrong there, but the first one was tasty and I have five more in the freezer, which I love. \n\nNext time, I would like to use some chicken thighs in there instead of all breast. I always have the thighs (I like them better) and recipes so often call for breasts. Not sure why. \n\nIt just seemed to me, in every bite of my pot pie, “Thighs would be better!”\n\nDare I swap the meats? ?",
"loss": false,
"prefix": "Puki:"
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{
"from": "gpt",
"value": " No question you can use thighs in place of breasts. Chicken breasts are most often used in recipes because most people prefer breasts to thighs because thighs are dark meat and contain more fat than breasts.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Sure, but if the recipe is for breast meat, plan to cook thigh meat quite a bit longer.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " Thighs take longer to cook.\n\nBut you should probably be using cooked chicken in a pot pie",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " No problem with switching meats Puki. I do it all the time. \n\nAs the meat is browned and then poached in the broth - the amount of time to poach is really not longer. \n\nTruth to tell, I think of all the times I've poached thighs - boneless and skinless, they don't take longer. The breast meat is often so thick, they are the ones that actually take longer.",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tNo problem with switching meats Puki. I do it all the time. \n\nAs the meat is browned and then poached in the broth - the amount of time to poach is really not longer. \n\nTruth to tell, I think of all the times I've poached thighs - boneless and skinless, they don't take longer. The breast meat is often so thick, they are the ones that actually take longer.\n\n\n\n\n\n+1 dragn! \n\nI rarely buy Chicken Breast, but I always have a 6.5lb.\nbag of frozen Costco B/S Thighs in the deep freeze and they\nare a snap to cook, anyway you like 'em.\n\nOh, and save that poaching liquor as Broth for another dish, I always poach them with a bunch of scrap veggies that I keep in the freeze, Celery hearts and nubs, Carrot peeling and stubs, Onion scraps, as well as some S&P, Bay Leaves, and Garlic Cloves ...",
"loss": true,
"prefix": "Kaneohegirlinaz:"
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{
"from": "human",
"value": " ... In fact, there's only two dishes that I make where I only use\nChicken Breast Meat\n\n\n\n\nCG's Smothered Chicken,\nwe had this just the other night\nand DH was real happy with dinner! \nDH: Have we had this before?\nMoi: Yes dear, a number of times actually, it's that\nrecipe from my Food Forum \nDH: YUM! Let's have this more often\n\n\n\n(photo courtesy of William-Sonoma)\n\nand the other is William-Sonoma's recipe for \nProvolone & Pancetta Stuffed Chicken Breast \nhttps://www.williams-sonoma.com/recipe/provolone-and-pancetta-stuffed-chicken-breasts.html\n\nBoth dishes are A~MAZ~ING!!!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " Oh my!\nJust went over the Williams Sonoma recipe... \n\nKgirl - do you actually use 1.5 cups of Olive Oil to fry them?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I’m so happy to read all of these. Thank you!\n\nYes, the meat is cooked before freezing. First browned in a pan and then cooked (poached, I guess?) in broth.\n\nThey have me using the poaching broth in the recipe, so no waste there. \n\nIt is made to be frozen. They even say that if you don’t freeze it before baking, it’ll just be slop. It was hard to go through all that trouble and then just put them all in the freezer. \n\nI love that I can have food in my freezer. No waste and no eating the same thing for every meal for 2.5 days!!\n\nNext time, I’m doing thighs. Thighs will be better!!!!! Maybe I will try both and see how that goes. \n\nThank you so so much.",
"loss": true,
"prefix": "Puki:"
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{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tOh my!\nJust went over the Williams Sonoma recipe... \n\nKgirl - do you actually use 1.5 cups of Olive Oil to fry them?\n\t\t\n\n\n\n\nOh my gosh, NO dragn!\nI shallow fry them in just enough Vegetable Oil, \nmaybe cup or so in my 10 inch SS pan ... I usually\nonly make 2 or 3 of the \"Dolly\" breasts when I\nmake this dish, but it's delicious, you gotta try it!\nThey're wonderful leftover as a sandwich the next day \n\nhttps://www.discusscooking.com/forums/members/56875-albums1036-picture6402.html\n\nhttps://www.discusscooking.com/forums/members/56875-albums1036-picture7896.html",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " You just rang a bell in my head! Yes, they said it would be sloppy if eaten right away... well, I actually did make that recipe quite a while ago and even with freezing I found it still sloppy.\n\nNot one of my better attempts.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " For the sauce/gravy in chicken pot pie, make a Volute (chicken gravy). Simply melt 6 tbs. butter in a sauce pan, and add 6 tbs. AP flour. stir until well combined. Slowly stir in chicken broth until the desired gravy consistency is met. It should be slightly thicker than you want, as the veggies will release more water into the sauce. Season with salt, pepper, and sage. \n\nAdd the chicken, and par-cooked veggies into the volute. Fill your crust with the mixture. Top with crust, and cut small vent hole in the middle. Brush with milk, or egg wash. Bake until the crust is golden-brown.\n\nThere is no need to freeze anything.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Update to my response:\n\nJust for grins, I found an ATK video for chicken pot pie. There was no freezing required, and they made the filling almost as \nI described above. They filled the pie shell, brushed with egg wash, and baked it. They removed it from the oved and let it rest for a time, sliced it, cut wedges from it, and it was gorgeous. Here's that link - https://www.youtube.com/watch?v=lqESPpZhWQs\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Yeah, I saw that video of the two crust chicken pot pie too. But, Puki stated that she wants freezer pot pies. \n\n\n\n\n\n\n\t\t\tI love that I can have food in my freezer. No waste and no eating the same thing for every meal for 2.5 days!!\n\t\t\n\n\n I'm guessing that these are one or two serving pot pies, not large ones like in the video.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I would then suggest Making the filling veggies, adding the butter, flour, and liquid, the putting the pot pies uncooked into he freezer. When ready to use, pop them into a 350' oven and bake until the crust is done.\n\n this would be like making an apple pie where the flour and sugar are mixed with the apples, put into the pie crust, and allowed to thicken while the pie is baking.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Bookmarked that chicken stuffed with provolone and pancetta KGIRL\n Thanks.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " medtran49 said:\n\n\n\n\t\t\tBookmarked that chicken stuffed with provolone and pancetta KGIRL\n Thanks.\n\t\t\n\n\n\nmed, it's worth the effort ... delicious!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " I also prefer legs/thighs over breasts any time of the day and I've swapped these two on maaaany occasions with no problems. I'd say it's easier to cook things properly, compared to breasts. Wrongly cooked breasts are just dry, thighs are way more forgiving",
"loss": true,
"prefix": "cookwewill:"
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{
"from": "human",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\t... In fact, there's only two dishes that I make where I only use\nChicken Breast Meat\n\nView attachment 46653\n\nCG's Smothered Chicken,\nwe had this just the other night\nand DH was real happy with dinner! \nDH: Have we had this before?\nMoi: Yes dear, a number of times actually, it's that\nrecipe from my Food Forum \nDH: YUM! Let's have this more often\n\n\nView attachment 46654\n(photo courtesy of William-Sonoma)\n\nand the other is William-Sonoma's recipe for \nProvolone & Pancetta Stuffed Chicken Breast \nhttps://www.williams-sonoma.com/recipe/provolone-and-pancetta-stuffed-chicken-breasts.html\n\nBoth dishes are A~MAZ~ING!!!\n\t\t\n\n\n\n\nYou got the smothered chicken recipe here ? I missed it! Can you claw it up for me ?",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " jennyema said:\n\n\n\n\t\t\tYou got the smothered chicken recipe here ? I missed it! Can you claw it up for me ?\n\t\t\n\n\n\nJenny, here's my version of CG's recipe:\n\nhttps://mykitcheninthemiddleofthede.../01/22/a-different-sort-of-smothered-chicken/",
"loss": true,
"prefix": "Kaneohegirlinaz:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Which rack is the middle?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have four slots in my oven. So is the middle spot the second-from-top or the second-from-bottom?\n\nIf nobody knows, that’s cool.",
"loss": false,
"prefix": "Puki:"
},
{
"from": "gpt",
"value": " I would use a tape-measure to determine that one Puki\nor simply eye-ball it, what looks like it's closest to the middle of the oven?",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " This is not a geometry question.\n\nAny rack position that puts the pan near the middle of the oven will do. Don't think of it as the Middle. Think of it as not near the top or the bottom.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " LOL... I figure that the term 'middle rack' was because perhaps a lot of ovens in the early days didn't have equally space racks or as many slots as some oven do now. \n\nAs kgirl says, just eyeball it or measure. I would say it also depends on what you are cooking. If it is in a deep/high pan, such as a loaf pan, I would take the lower middle. If it is a shallow pan, maybe the upper. \n\nI've had the same situation but in the end I've found it doesn't really matter. You'll have to figure out your own oven idiosyncrasies. \n\nJust keep an eye on it, especially towards the end, to ensure it is fully cooked for whatever it is.\n\nAnother suggestion might be to use an oven shelf thermometer. Start placing it on the two racks at different times (or get two, 'bout $4 ea) and see which one comes closest to the desired temp. Of course, I should think, is that the temps will change depending on what you are cooking. \n\nI believe that the idea of the \"middle rack\" is that there is equal temp surrounding/blanketing the object being baked/roasted. IMHO",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "human",
"value": " I have four slots too in my oven. When a recipe calls for the middle one, I use the 2nd one from the bottom as the 2nd from the top is a bit too close to the heating unit. I move the sheet there at the end to broil whatever I'm baking.\n\nAnd as dragnlaw said above, it also depends on what you are cooking and in what dish. Let's say you're baking a big piece of meat, when you place the sheet on the 2nd rack (from the bottom) the top of the meat would site perfectly in the middle actually",
"loss": true,
"prefix": "cookwewill:"
},
{
"from": "gpt",
"value": " cookwewill said:\n\n\n\n\t\t\tI have four slots too in my oven. When a recipe calls for the middle one, I use the 2nd one from the bottom as the 2nd from the top is a bit too close to the heating unit. I move the sheet there at the end to broil whatever I'm baking.\n\nAnd as dragnlaw said above, it also depends on what you are cooking and in what dish. Let's say you're baking a big piece of meat, when you place the sheet on the 2nd rack (from the bottom) the top of the meat would site perfectly in the middle actually \n\n\n\n\nYup. I try to figure out which one seems to fulfill the intent the best.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sorbitol alternatives?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " In general have heard good things about sorbitol in small quantities, but are there more healthy ingredients that maintain moisture in foods such as gummy snacks? A more gummy texture?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " corn syrup, glucose, honey, agave syrup, maple syrup (dark), sugar free gelatin (like Jell-O, sugar free Kool-Aid with unflavored gelatin).\n\n\nThat's a start.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Sugar is sugar. Unless you use one of the sugar-free alternatives, none of them is significantly more healthy than another.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Technical sorbitol is a sugar alcohol. My recipe already has corn syrup and flavorless gelatin. Maybe the gelatin makes it too stiff and I can reduce from 6 packs to 4? Does honey have similar chemical effect of gummy texture? Maintains moisture? I am not as keen on maple syrup since I assume it would darken the gummy which I dye with food coloring.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " I've never made gummy candies, so I have no idea how different sugars would affect the texture.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I avoid sorbitol. It does unkind things to my system.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "human",
"value": " Vinylhanger said:\n\n\n\n\t\t\tI avoid sorbitol. It does unkind things to my system.\n\t\t\n\n\n\n\n\nLike digestive pain due to it being indigestible, or something else? It can be used for constipation as I understand it.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Erythritol has the least effect inn the digestive tract. Here's a site that explais it - https://www.healthline.com/nutrition/erythritol#TOC_TITLE_HDR_3\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Steaming Sweet Potatoes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I tried steaming peeled and sliced sweet potatoes but they ended up with black patches.",
"loss": false,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " Perhaps you just didn't have enough water to steam them with? \n\nSweet potatoes, like white potatoes can change colour when exposed to air.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use my pressure cooker ! Skin on. The skin falls off after they are done, 15 mins.",
"loss": true,
"prefix": "salt and pepper:"
},
{
"from": "gpt",
"value": " I microwave them, stabbed first, 8 minutes, then I throw them in cold water until I can handle them and take the skin off.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " salt and pepper said:\n\n\n\n\t\t\tI use my pressure cooker ! Skin on. The skin falls off after they are done, 15 mins.\n\t\t\n\n\n +1!! \n\nI cut mine in half before pressure-cooking. Love how the skin falls right off.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tPerhaps you just didn't have enough water to steam them with? \n\nSweet potatoes, like white potatoes can change colour when exposed to air.\n\t\t\n\n\n\n\nThank you. I do believe that they were not totally covered.",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "human",
"value": " Great idea, I will try that. How much water?",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " No, the idea of steaming is that they are not submerged in water. But enough water to create the hot steam which is what will cook them. Were they dried out when you finished them?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tNo, the idea of steaming is that they are not submerged in water. But enough water to create the hot steam which is what will cook them. Were they dried out when you finished them?\n\t\t\n\n\n\nNo they were a good soft texture.",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " If that were to happen to me, my judgement would be to cut into one of the spots and see if it is just a surface thing or deep. \n\nWere it deep, I would not eat it; \n\na surface thing and the texture still pretty much the same, cut around it (if big enough) or just mash it up and eat. \n\nBut all of the above are just my thoughts, I could perhaps completely change my mind once looking at them. \n\nSo what did you do? Cut around and eat? or just chuck them.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Just chucked them. Do you think boiling might work better than steaming. I like roasted coins but also like the softer coins.",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " I've never steamed them. Either halved or large cube/wedges roasted. Baked whole (in skin). Or microwaved. Or boiled.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I would microwave them. It's very much like steaming but it's easier and doesn't require any water.",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Crock Pot Baked Potatoes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Please forgive if I'm posting this in the wrong section! I looked around...\n\nAnyway, has anybody made Baked Potatoes in their Crock Pot? I'm asking because we are RV Campers, about 7-10 days out of the month (in good times) and having a good alternative method of cooking baked potatoes could come in handy. There's only so much space in the Microwave/Convection Combo Oven and on the stovetop. I do carry a free-standing Convection Oven too...but that's useful for so many things, I hate to tie it up with a single potato dish? \n\nWe usually camp with another couple, family or even a larger group. Being able to say, \"I can do the potatoes too\" would be nice to offer.\n\nSo, what's your experience? Good, bad, ugly?",
"loss": false,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " You might want to test [this out] https://www.food.com/recipe/crock-pot-baked-potatoes-395312.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Thank you Katie! I'll save that one to try. I want to try them at home, before others are expecting a good dinner? If you know what I mean?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " GinnyPNW said:\n\n\n\n\t\t\tThank you Katie! I'll save that one to try. I want to try them at home, before others are expecting a good dinner? If you know what I mean?\n\t\t\n\n\n\n\nExactly. Practice makes perfect. I think I'm going to try this soon myself.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " If you have an electric skillet with a lid, you can bake potatoes in that. When I was travelling a lot for work and staying in hotels, I used to bring a small electric skillet. I had to cut bigger potatoes in half to fit them under the lid, but it worked really well.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thanks taxlady! Good to know.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " Made these for dinner last night. I used the low/longer way. I thought they were good, as did DH, but I think they could have cooked for a shorter time. For Idaho's, they were very golden inside. I think I'll try them again using the high/shorter way.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " If you have a campfire, or fire ring, you can scrub the spuds and place them in th coals directly, or wrap in foil and put the into th coals. It makes really nice baked potatoes. Another great option is to slice the spuds, and put the into a foil pouch with some kind of meat, and a veggie, and sliced onion, seasoned, and with plenty of butter to make a foil pouch dinner. We used to do that with beef, chicken, or freshly caught fish (trout). The flavors somehow stayed separate. The foil pouches were place into the campfire for cooking.\n\nIf you have a camp, cast iron Dutch oven, you can place coals under, and on the lid to bake everything from potatoes, to chili, to cobblers, and cakes.\n\nJust more ideas to try.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tIf you have a campfire, or fire ring, you can scrub the spuds and place them in th coals directly, or wrap in foil and put the into th coals. It makes really nice baked potatoes. Another great option is to slice the spuds, and put the into a foil pouch with some kind of meat, and a veggie, and sliced onion, seasoned, and with plenty of butter to make a foil pouch dinner. We used to do that with beef, chicken, or freshly caught fish (trout). The flavors somehow stayed separate. The foil pouches were place into the campfire for cooking.\n\nIf you have a camp, cast iron Dutch oven, you can place coals under, and on the lid to bake everything from potatoes, to chili, to cobblers, and cakes.\n\nJust more ideas to try.\n\nSeeeeya; Chief Longwind of the North\n\t\t\n\n\n\nThank so much Chief, for your thoughtfulness! I probably should clarify our \"camping\" trips...#1, we often camp when campfires are not allowed, or we're only allowed campfires contained (gas pit) with an off switch. That, and, really, to be honest...we don't \"camp\"...we \"glamp\". We have a few friends in our groups that do tent camping or they will rent a yurt instead of a camp site...but, what most of us do, is pull in, hook up the water and power and we're set up. We have our own bed, our own refrigerator, sink, shower, couch, TV, cable or satellite TV, dvd...well, you get the picture? Many years ago when our best doggie sitter moved to Ohio, we realized that we needed to find a way to vacation WITH our pups. Mikey (DH) asked me what it would take to get me to go camping again. I told him, I need a real bed, I need hot coffee in the morning, a warm shower and electricity for my blow dryer. He said, we need an RV! 3 RV's later, we have the very most wonderful and very perfect RV...and the company's motto is \"Roughing it Smoothly\". We do pot lucks and such, but they are cooked inside our rig or on the portable BBQ or flat top that we brought along. It is our kind of fun and we hope to be able to RV for many more years! We met some campers in So. Cal. that just arrived from Montana, once some time back. They were 90-something. He couldn't stand up straight, but he could drive his 40-foot motorhome!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " GinnyPNW said:\n\n\n\n\t\t\tMade these for dinner last night. I used the low/longer way. I thought they were good, as did DH, but I think they could have cooked for a shorter time. For Idaho's, they were very golden inside. I think I'll try them again using the high/shorter way.\n\t\t\n\n\n\nCook your baked potatoes to an internal temperature of 210ºF.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tCook your baked potatoes to an internal temperature of 210ºF.\n\t\t\n\n\n\nThank you!! I'll try that!",
"loss": true,
"prefix": "GinnyPNW:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Noticed Something After Years",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Two things I have ever seen in Oriental cooking - tomatoes and potatoes. \n\nWhy ? Didn't they have them when figuring out all those recipes ?\n\nT",
"loss": false,
"prefix": "Termy:"
},
{
"from": "gpt",
"value": " Tomatoes and potatoes, as well as peppers and tomatillos, are native to North and South America, so the rest of the world didn't know about them until after Columbus and other European explorers came here in the late 15th century. China and Japan in particular were not much interested in trading directly with Europeans, so those vegetables never became a big part of their cuisine.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I, for one, am delighted that there are cuisines that don't use much potato or tomato. I am sensitive to some nightshades, cooked tomato in particular. Thankfully, I'm not noticeably sensitive to the hot peppers. It makes my life easier, and tastier, that I can find a lot of mostly nightshade-free recipes.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tTomatoes and potatoes, as well as peppers and tomatillos, are native to North and South America, so the rest of the world didn't know about them until after Columbus and other European explorers came here in the late 15th century. China and Japan in particular were not much interested in trading directly with Europeans, so those vegetables never became a big part of their cuisine.\n\t\t\n\n\n You can add beans (as in green beans), squashes, chiles and pineapple to that list. Chiles did not figure in Indian, Thai, Chinese or Korean cuisine until well into the 17th century. Tomatoes were initially considered poisonous in some parts of Europe. \nWell done Christopher Columbus!",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " karadekoolaid said:\n\n\n\n\t\t\tYou can add beans (as in green beans), squashes, chiles and pineapple to that list. Chiles did not figure in Indian, Thai, Chinese or Korean cuisine until well into the 17th century. Tomatoes were initially considered poisonous in some parts of Europe. \nWell done Christopher Columbus![emoji38][emoji38]\n\t\t\n\n\nYes. The history of how foods moved around the world is very interesting.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Isn't it strange how with many plants, part if the plant is edible, while other parts are poisonous? With nightshades, like tomatoes and potatoes, the fruits are edible, while the leaves and stems are not. If allowed to sit in the sun, and turn green, the potato becomes poisonous. With rhubarb, the leaves are poison, with only the stalk being edible. Spinach, when consumed raw, inhibits the body's ability to absorb nutrients. Yet cooked, spinach is highly nutritious. And those are the obvious ones.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Yup. Biochemistry is complex and fascinating.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " So maybe we should expand this to what is absent from a few other ethnic cuisines. \n\nT",
"loss": true,
"prefix": "Termy:"
},
{
"from": "human",
"value": " Well, squash is noticeably missing from Scandinavian cuisine, so I never grew up eating squash. Zucchini is now not uncommon in Denmark, but they just call it \"squash\". I have never seen any other squash in a Scandinavian recipe.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " It makes you wonder, doesn´t it? We often associate Indian cuisine with fiercely hot curries; we´d never dream of making a pizza without a tomato sauce; the Irish potato famine decimated the population; the hamburger was late 19th-early 20th century in the US - and supposedly invented by a Danish woman. \nFood for thought. Chiles, tomatoes, potatoes from South America. Hamburg Steaks from Germany. The mind boggles.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "human",
"value": " And something I often wondered about - when and how did someone realize that nixtamalization of corn increases the nutritive values so much, that it was being done long before the new world was discovered. Yet, after corn was being grown extensively in the new world, it took forever (relatively speaking) for them to discover that the excessive consumption of untreated corn by some (their hogs were probably fed better than the farm workers!) was much of the reason for the outbreaks of pallegra. Was it just pure luck that the Aztecs (or whoever did this first) stumbled upon this method, trying different ways of skinning the corn, and loved the flavor?",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tAnd something I often wondered about - when and how did someone realize that nixtamalization of corn increases the nutritive values so much, that it was being done long before the new world was discovered. Yet, after corn was being grown extensively in the new world, it took forever (relatively speaking) for them to discover that the excessive consumption of untreated corn by some (their hogs were probably fed better than the farm workers!) was much of the reason for the outbreaks of pallegra. Was it just pure luck that the Aztecs (or whoever did this first) stumbled upon this method, trying different ways of skinning the corn, and loved the flavor?\n\t\t\n\n\n\nI have wondered about nixtamalization too. I figure some ash fell into some corn and someone tried to rinse it off. If it wasn't rinsed well enough, the ash and water would make lye. How did Scandinavians figure out lutfisk? That's where you soak dried cod in lye and then rinse many times before cooking it. I'm not sure of the exact process and I haven't had it.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hitachi bread maker HB-B201 cookbook recipes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. I'm looking for the cookbook/recipe book for my Hitachi bread maker model HB-B201. I saw some old posts, but the links were not current.\n\n\nIf someone would be so kind as to take pity upon me enough to send me a working link or a pdf copy, I'd be over the moon!\n\n\nI already have a somewhat usable manual, but lack the cookbook. My extensive, several hour internet search was unsuccessful (note: the cookbook for the model HB B101 isn't useful). \n\n\n\nThanks much!",
"loss": false,
"prefix": "Cooking lover:"
},
{
"from": "gpt",
"value": " I did a search and found a copy of the cookbook on Amazon! For $50.79, plus shipping! \n\nI have my own copy of the cook book for HB-B101. I'm not sure how different it might be? If you don't find it elsewhere and aren't will to pay $50+, don't blame you, give a holler and I'll scan mine for you? And either send if via PM, if I'm allowed, or snail mail? \n\nDid you ever have a copy? If so, maybe I can call out recipe names or something & you can see if it might be similar. (In order to scan it, I have to run from room to room, changing the pages. Sigh.)\n\nOoops...just saw your note about 101 doesn't help...so, never mind that part!",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " There are cookbooks available for non-specific bread machines. The process is pretty much the same for all of them - put the ingredients in the pan in a certain order (generally liquids first, flour on that and yeast on top), choose the type of bread and crust color you want and turn it on. There's usually a beep after a while, for adding dried fruit, nuts, etc. I'd look into getting one of those.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " And, for whatever it might be worth, many of the bread mixes available at the local supermarket have directions for using in your bread machine. \n\nTotally different, but may be of interest anyway?",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " GinnyPNW said:\n\n\n\n\t\t\tAnd, for whatever it might be worth, many of the bread mixes available at the local supermarket have directions for using in your bread machine. \n\n Totally different, but may be of interest anyway?\n\t\t\n\n\n\n\nThank you very much Ginny!",
"loss": true,
"prefix": "Cooking lover:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tThere are cookbooks available for non-specific bread machines. The process is pretty much the same for all of them - put the ingredients in the pan in a certain order (generally liquids first, flour on that and yeast on top), choose the type of bread and crust color you want and turn it on. There's usually a beep after a while, for adding dried fruit, nuts, etc. I'd look into getting one of those.\n\t\t\n\n\n\n\n\n\nThanks much GG for the great tips. I was mainly wondering if there were any quirks to the HB-B201 I should know about.\n\n\n3 days ago, I tried a whole wheat recipe, where I just coincidentally followed the ingredient order you suggested above, but it came out about a half the size it should have.\n\n\nAll the ingredients were fresh, I used dry yeast (not the rapid) and I put it on the regular cycle (not the rapid), so I'm going to try more yeast and sugar next time.\n\n\nIf anyone has used a Hitachi HB-B201 and has the recipe book and/or suggestions, I'd love to hear from you!\n\n\nThanks again!",
"loss": true,
"prefix": "Cooking lover:"
},
{
"from": "human",
"value": " <<3 days ago, I tried a whole wheat recipe, where I just coincidentally followed the ingredient order you suggested above, but it came out about a half the size it should have.\n\nAll the ingredients were fresh, I used dry yeast (not the rapid) and I put it on the regular cycle (not the rapid), so I'm going to try more yeast and sugar next time.>>\n\n\nHmmm...My HB-B101 specifies to use only rapid/quick yeast. Well, it doesn't say it that way, it says use the kind that doesn't require pre-fermentation. I would try again with the instant kind. That said, I haven't used my bread machine in many years and I do recall having more difficulty with the whole wheat and whole grain breads. The yeast did need more sugar, I think. I remember trying honey and it didn't work at all.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " Thanks again, Ginny.",
"loss": true,
"prefix": "Cooking lover:"
},
{
"from": "human",
"value": " This reminds me that one thing I learned about making bread in the machine is to use warm water - around 100°F. This will activate the yeast. I had forgotten to do that for a while and thought the machine was broken because the loaves were so flat and dense. Then I realized the problem and it worked perfectly.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Hitachi HB-B201 Use and Care Manual.\n\nI don't know why people have so much trouble locating information on the internet. Have they never heard of search engines? I am a virtual luddite and I found the manual in less than a minute.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\nHitachi HB-B201 Use and Care Manual.\n\nI don't know why people have so much trouble locating information on the internet. Have they never heard of search engines? I am a virtual luddite and I found the manual in less than a minute.\n\t\t\n\n\n\n\nHi Sir. I'm not looking for the manual, which I easily found a copy of on the internet, I'm looking for the cookbook.",
"loss": true,
"prefix": "Cooking lover:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can left over Stuffed mushrooms be frozen and reheated successfully?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " there was a really good deal on stuffing mushrooms so I bought 2 packages just to realize that it is very unlikely that Ill be able to polish them all off.\n\nIt will be a bread crumb based stuffing which usually is a stuffing like consistency but the top crisps up after it is heated.\n\nI honestly dont care if after being reheated if it doesn't crust up ( although I could add a layer to breadcrumbs or panko on top last minute to give it the crunch factor. Just want to make sure it wont be a complete disaster ?",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Larry, I don't see why you couldn't ... I mean you see frozen `shrooms at Trader Joe's, so go for it and report back ... I'm curious.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " I've done frozen stuffed mushrooms many times.... I take out 4 or 6 and bake them off in my Toaster Oven for a snack. or when someone drops over in the late afternoon and we have a glass of wine. \n\nYummy, so my favourite is a spicy sausage mixture and then there's the creme cheese and garlic one and then there's the.... and the list goes on!\n\nFreeze away!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I do freeze mushrooms commonly, it's working fine with no major problems.\n\nBut truth to be told, sometimes they become kind of soggy and don't hold the shape as good anymore. So they do lose some of their qualities, when frozen.",
"loss": true,
"prefix": "cookwewill:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tthere was a really good deal on stuffing mushrooms so I bought 2 packages just to realize that it is very unlikely that Ill be able to polish them all off.\n\nIt will be a bread crumb based stuffing which usually is a stuffing like consistency but the top crisps up after it is heated.\n\nI honestly dont care if after being reheated if it doesn't crust up ( although I could add a layer to breadcrumbs or panko on top last minute to give it the crunch factor. Just want to make sure it wont be a complete disaster ?\n\t\t\n\n\n\nThe answer is Yes !!\n\nI was a cleaning out my freezer to make room for all the tomato pureed, sauce .. Ill be storing, and came across the single stuffed mushroom from April ( which I forgot about and worked its way down to the bottom of the freezer), that started this whole thread.\n\nI defrosted it and gave it the taste test, and it was fine. Actually a little firmer , almost as if the mushroom condensed a bit, but tasted perfect.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " That's great news, Larry! \n\nI didn't realize til I saw your pic that it was a large portobello cap. That's even better. I often see them sold 3 or 4 to the package which were always too many for me. Now it won't be too many...",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Philly Chicken Sandwich",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love my Philly Chicken sandwich but I want a long crusty bread roll that isn't like Wonder Bread. Any suggestions",
"loss": false,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " An Italian bakery. A REAL Italian bakery.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " One thing you can do if you can't find a suitable bun is buy a panini, sub or hoagie bun from the supermarket ad heat it up for a few minutes in the toaster oven..This will harden the crust..let it cool and try that..",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " Honestly, our local Safeway has pretty good French and sourdough baguettes. They are individually bagged on an island just in front of the bakery counter.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " Rocklobster said:\n\n\n\n\t\t\tOne thing you can do if you can't find a suitable bun is buy a panini, sub or hoagie bun from the supermarket ad heat it up for a few minutes in the toaster oven..This will harden the crust..let it cool and try that..\n\t\t\n\n\n\nThanks for the response. I've tried that but the one's i've tried are still to soft inside. I am looking for a hearty bread.",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "gpt",
"value": " I will have to try Safeway. A sandwich size baguette would be great",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "human",
"value": " We usually use whole wheat baguette. We just cut off the size we want to eat and stick the rest back in the fridge in a plastic bag. When I was first introduced to \"Philly subs\", it was at a Greek greasy spoon, here in Montreal. They used white bread submarine sandwich bread. They opened it up and put the cut side on their griddle until it had browned. That really helped make the bread a bit more solid.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Good tips thanks",
"loss": true,
"prefix": "MoReese:"
},
{
"from": "human",
"value": " MoReese said:\n\n\n\n\t\t\tI will have to try Safeway. A sandwich size baguette would be great\n\t\t\n\n\nThe Safeway ones are 8 ounces and long enough for at least two sandwiches. When fresh they have a pretty good crust on them, but still soft on the inside. If you want it even crustier just leave it on your counter for a day or two and they'll get really crusty!\n\nHere is a pict of the sourdough one, but they have French as well.",
"loss": true,
"prefix": "WhateverYouWant:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Best Buns for Burgers - BBQ Dilemma",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So - I'm having a few vaxxed friends over for burgers this weekend - outside. it's finally almost warm enough. We're having burgers and fixin's.\n\n\nWhat Kind of buns are best?\n\nI used to buy fresh made Telera Rolls with some chew at the local bakery but they are no longer making them. Grocery store bakery kaiser rolls are too big.\nThe really squishy buns made by nationally known bakeries just don't hold up to big juicy burgers and frankly have little flavor.\n\nI have considered making Telera buns but I've never done this so.. well, crapshoot. I found a simple recipe that might work: https://www.kingarthurbaking.com/recipes/telera-rolls-recipe\n\nWhat kind of buns do you prefer? Any suggestions?",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Janet H said:\n\n\n\n\t\t\t...What Kind of buns are best?...\n\nWhat kind of buns do you prefer? Any suggestions?\n\t\t\n\n\n\nI have been making the hamburger bun recipe from KA Flour. They are more substantial than store-bought rolls. I don't add the seeds on top.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I have yet to bake my own hamburger buns, but my favorite from the supermarket are Orowheat Onion buns.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " I like these. Quick and easy. \nhttps://www.tasteofhome.com/recipes/40-minute-hamburger-buns/",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Potato rolls are cool..they toast up nice and are soft in the middle..I find if the bun is too crusty or hard the ingredients all go squishing out the end, or the bun cracks in half, crumbs all over and they become a mess to eat..the softness is important as it holds the ingredients better..IMHO\nMy wife isn't a fan unless they are toasted a bit...They can fall into the mushy categorie..",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " I like plain old sesame seed buns. Not a fan of all this new fangled fancy made up bun types.\n\nWhy would I want a hard chewy or dried out bun.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "human",
"value": " Near the Martin's potato rolls (if they sell them where you live) are some buns called \"Big Marty's\" they are soft but still substantial and don't sog out quickly. They are what I use when I don't make my own.",
"loss": true,
"prefix": "bakechef:"
},
{
"from": "gpt",
"value": " My favorites are Nature's Own Perfectly Crafted Brioche Style Hamburger Buns.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " We like the Brioche buns from Aldi.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Great recipe for hamburger buns, hot dog buns, submarine buns, and dinner rolls. Also, when fried, makes amazing yeast-raised doughnuts.\n\n1lb Potatoes (approximately 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish too)\n-Reserve 1/2 cup of liquid from boiling potatoes\n-Mix: 1 1/2 C warm milk \n 1/2 C oil\n 1/2 C sugar\n 2 eggs\n 1 TBS salt\n\nWhen potato water has cooled to about 90'F, add 2TBS of active dry Yeast to water and then add to previous mixture.\nAdd 7 1/2 C flour ( dough will be soft) and I usually mix the last cup or so into mixture by hand kneading.\nLet raise till double then roll out and cut into circles. Dip in melted butter. Place two circles on tiop of each other. Place on parchment paper lined cookie sheet.\nLet rise again. Bake @ 350 for 20 min until golden brown.\n\nTo make these work with your juicy burgers, and not get all squixhy, Seperate into two halves, and brush the inside surface with olive oil, or melted butter. Grill over fire, or place toast on hot griddle pan. Assemble you burgers as follows?:\nOn bottom bun: \n Lettuce (not shredded),\ntomato\nburger\ncheese\nCondiments (pickle, relish, catsup, mustard, mayo, etc.)\nOnion slices\n\nThe lettuce leaves should be dry. They will act as a barrier to burger juice saturating the bun. The onion slice and cheese will do the same for the top bun. Toasting the bun will give it holding power/structure. These buns are full of great flavor s well.\n\nIf you like a truly substantial bun, you might try this recipe:\nhttps://sallysbakingaddiction.com/easy-pretzel-rolls/\n\nSimply shape into burger bun size.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " That is a tough question to ask. I like plain white rolls, brioche rolls, potato rolls, and even bagels (I have a bagel burger on this forum, somewhere). \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I've gone the full gamut of buns over the years, in search of the perfect burger bun...onion buns, pretzel buns, you name it..I've gone full circle and now my burgers are pretty much classic as I use barely any seasoning in my burger and a white Wonder Bread bun..",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "human",
"value": " I use the Walmart Brioche buns or the Kroger cheese buns. Takes it all to the next level of flavor.\nKroger grocery stores appear in various names across the country.\nRalphs, Frys, many others.\n\nThe Walmart Brioche buns are delicious and about half the price of other Brioche brands. Usually on a roller rack against the wall in the bakery section.\n\n\n\n\nKroger cheese buns:",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "gpt",
"value": " No matter which bun you decide on, proper construction assures that the bun won't get soggy.\n\nI would be interested in seeing how DC members construct their burgers.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tI would be interested in seeing how DC members construct their burgers.\n\t\t\n\n\n\nMy 3 FAVs:\n\n1.) Hawaiian - Toasted whole wheat bun\nBun bottom, mayo, chopped iceberg lettuce, chopped white onions, patty topped with melted Monterrey Jack cheese, slice of grilled pineapple, teriyaki sauce, bun top.\n\n2.) Fat Burger - Toasted onion bun\nBun bottom, mayo, chopped iceberg lettuce, chopped white onions, yellow mustard, relish, patty topped with melted cheddar cheese, chili, bun top.\n\n3.) Classic - Toasted sesame seed bun\nBun bottom, 1000 island, broken iceberg lettuce, sliced dill pickles, tomato slice, white onion slice (or grilled onions), patty topped with melted American cheese, 1000 island (again), bun top.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tNo matter which bun you decide on, proper construction assures that the bun won't get soggy.\n\nI would be interested in seeing how DC members construct their burgers.\n\nSeeeeya; Chief Longwind of the North\n\t\t\n\n\n\nI fry them on a pan in butter until they are toasted.\nIt waterproofs them a bit, then careful with the toppings.\nUse lettuce as an insulator between the sauce on the meat and the bun.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "human",
"value": " the best for me are the classic Seeded Burger Buns. I like their milky taste, but they are not suitable for really big burgers\n\n\nwe took Italian ciabatta several times instead of regular buns - it was really tasty! especially if it is with cheese or olives. you can make one large burger at a time, or you can cut it in two.",
"loss": true,
"prefix": "lesleyharrell742:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chemistry of Lactose Free Milk",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " So my grocery delivery today (yes the local Safeway now does pickup and delivery in our small town) substituted my 2% milk with lactose free 2% milk. \n\nQuestion is: is there something I should be aware of using this for sauces (bechamel, etc.) and/or baking as opposed to regular 2% milk?\n\nTIA,\n\n-SiP",
"loss": false,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " A quick google search reveals that there is no difference in baking between the two milks.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Geez, I should have thought of that.\n\nThanks.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " ScottinPollock said:\n\n\n\n\t\t\tGeez, I should have thought of that.\n\nThanks.\n\t\t\n\n\n\nNot a big deal. I wanted to know the answer too.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I use lactose free milk. No difference. Biggest difference is if you are drinking a glass of milk you will notice maybe a slight difference in taste. \n\nI don't drink milk per se but I do have it on dry cereal. The first couple of times I used it I noticed the difference... umm ... maybe slightly sweeter? but not really?... don't know how to describe it. But after that - never noticed a difference. \n\nI just appreciate not getting a belly ache, even with my coffee.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Lactose free milk is ultra pasteurized, like most heavy cream, at a higher temperature than regular milk. I used to use it sometimes at my mom's house, and never noticed any difference in dishes, but it has a slightly different flavor, side by side, so maybe someone who drinks milk may have a preference. But it's not something that comes through in something like a bechamel, since that is cooked. \n\nAnd an advantage to the treatment is that the LF milk keeps fresh for longer.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tLactose free milk is ultra pasteurized, like most heavy cream, at a higher temperature than regular milk. I used to use it sometimes at my mom's house, and never noticed any difference in dishes, but it has a slightly different flavor, side by side, so maybe someone who drinks milk may have a preference. But it's not something that comes through in something like a bechamel, since that is cooked. \n\nAnd an advantage to the treatment is that the LF milk keeps fresh for longer.\n\n\n\n\nIsn't that just the ultra pasteurization? I don't buy lactose free milk, but some of the milk and cream I get is ultra pasteurized and that does last noticeably longer. So does fine filtered milk, which works better than ultra pasteurized, when you are fermenting the milk.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Lactose free milk is regular cow's milk that has gad an enzyme called lactase added to it. Lactase is a naturally occurring enzyme produced by the body, and allows people to digest lactose. For those who are lactose intolerant, The added lactase in the milk allows them to process the milk without digestive issues.\n\nLactase breaks down lactose into the simple sugars glucose, and galactose. Both of these sugars taste sweeter on the tongue than lactose, making the lactose free milk taste slightly sweeter. No other milk nutrients are affected by the lactase, only the breakdown of the lactose.\n\nCooking with lactose free milk is the same s cooking with regular milk.\nUltra-pasteurization, and ultra-filtration are not required to make lactose-free milk\n\nHope this helps,\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tLactose free milk is ultra pasteurized, like most heavy cream, at a higher temperature than regular milk. I used to use it sometimes at my mom's house, and never noticed any difference in dishes, but it has a slightly different flavor, side by side, so maybe someone who drinks milk may have a preference. But it's not something that comes through in something like a bechamel, since that is cooked. \n\nAnd an advantage to the treatment is that the LF milk keeps fresh for longer.\n\t\t\n\n\nUltra high pasteurization causes a mild Maillard reaction, which slightly cooks the milk solids, making the milk a bit sweeter. Other than that, it doesn't change the chemistry, so it should work the same way in cooking.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " My wife has a mild lactose intolerance so I'm using lactose free milk and cream pretty often when cooking. Didn't notice any difference to be honest. Lactose free milk is just a bit sweeter but the difference is not that big to be noticeable in a finished dish.",
"loss": true,
"prefix": "cookwewill:"
},
{
"from": "human",
"value": " If you went from regular paper carton milk to lactose free in the paper carton, you likely won't notice a taste difference since they are both most often ultra pasteurized. Go from jug to carton and you'll notice a slight difference.",
"loss": true,
"prefix": "bakechef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Using sunflower seed butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a newly acquired jar of toasted sunflower seed butter. Other than slathering on toast... does anyone have any good ideas about how to use this?",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " It's also good as an addition to some Asian stir-fries, in cookies, and mixed with Nutella. It;s good as an ice cream topping, and on waffles /pancakes with honey.\n\nHere's a link with a bunch of ideas:\nhttps://sunbutter.com/recipes\n\nSeeeeya: Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Mix it in a salad dressing that you make to substitute for the oil. Strawberries, lemon, sunflower butter, black pepper. Any tomato based dressing, or herb dressing. \n\n\n\nIn cooking you could bake with it, in cookies to substitute for the butter or oil, cookies, quick breads. You can make uncooked, raw, cookie balls.\nAn example: https://pieceofplants.com/delightful-danish-gingerbread-balls/ I make these without oil butter tahini or sunbutter, but they would be good with it in them because it is mild flavored, especially if you are trying to put on a little weight.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " blissful Those balls reminded me of a type of laddu that I made, with sunflower butter, dates for the sweet, a pinch of cardamom, and a little toasted besan, to make up for the oiliness of the sunflower butter. And spices can be added, as desired. Or some toasted nuts at the end, to add texture. Super-simple to make, and delicious. \n\n\nLaddu\n\n1 c pitted dates\n3/4 c sunflower, or other nut butter (I made it with toasted seeds)\nabout 5 tb toasted besan (can be bought toasted, but I made my own by toasting channa dal, and grinding it)\n1/8 to 1/4 tsp ground cardamom\n1-2 tsp honey, optional, if not quite sweet enough\n\nGrind up everything in the food processor, adding 4 tb besan, adding little more, if too oily, and the honey, if not sweet enough. Roll into 1\" balls, and place on a serving platter, or in a storage container.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Lots of good ideas here. I think I'm going to start with these cookies: https://www.realfoodwithjessica.com/2019/03/08/easy-paleo-sunbutter-cookies/\n\nI opened the jar and had a spoonful - yum. I'm also thinking that some sort of white bean hummus might be nice, using this as a substitute for tahini.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Pepper, I appreciate your recipe. I keep besan on hand, I'll give it a try.\nJanet, those cookies look really neat, who would think the baking soda would turn the sunflower butter, green on the inside of the cookie.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Janet Those cookies look really good, and interesting, with the green color! I saved it - I'll have to make more sunbutter, to try them out!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Update - I made these cookies and can report that:\n\n1. They turn green as advertised\n2. They are dreadful\n\nThe cookie texture was fine - a nice soft cookie but the flavor was completely flat. This cookie needs a flavor make over. Using brown sugar instead of maple syrup might help, adding vanilla and maybe some lemon zest or ginger. Nice party trick but not good eating.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " Janet H said:\n\n\n\n\t\t\tUpdate - I made these cookies and can report that:\n\n1. They turn green as advertised\n2. They are dreadful\n\n The cookie texture was fine - a nice soft cookie but the flavor was completely flat. This cookie needs a flavor make over. Using brown sugar instead of maple syrup might help, adding vanilla and maybe some lemon zest or ginger. Nice party trick but not good eating.\n\t\t\n\n\n\n\nIt's good to hear your experience with it. Something to brighten the flavor like lemon zest or ginger may help. We stopped using refined or brown sugar to sweeten a couple years ago, and to our taste buds they are too sweet now. Maple syrup, date paste, or honey, sit just right for us. We all grow new taste buds every 11 days, so what you are used to can change. I'm glad to hear the texture was fine.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tMaple syrup, date paste, or honey, sit just right for us. We all grow new taste buds every 11 days, so what you are used to can change. I'm glad to hear the texture was fine.\n\t\t\n\n\n\nThe sweetness level was acceptable. Not especially sweet but still a cookie... The lack of flavor was the big issue. Date paste is a nice idea and has flavor as well. Any maple flavor got lost in the the sunbutter flavor and so imo was a waste of nice maple syrup. The green interior is a fun surprise and I would be willing to try these again, if I can figure out how to improve the flavor.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " Janet H said:\n\n\n\n\t\t\tI have a newly acquired jar of toasted sunflower seed butter. Other than slathering on toast... does anyone have any good ideas about how to use this?\n\t\t\n\n\n\nAs far as I know, it's often used by people who have allergies to replace peanut butter... so basically any recipe that calls for peanut butter can be used for sunflower butter too",
"loss": true,
"prefix": "cookwewill:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dented Cans",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I knew it used to be a thing that dented cans should probably be tossed, but with the coatings in current day cans of canned goods is this still a thing?\n\nA Google search still brings up the possibility of health risks from badly dented cans that have been on the shelf. But what about if it just occurred during shipping? \n\nBTW, I have not had a problem with minor dents in the past, but I just received a couple that are pretty banged up (despite no evidence of a broken seal).",
"loss": false,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " Generally dented cans are only a problem if the dent occurs on the seam on the can.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " I think that the main problem with the dented cans would be the coating breaking, and maybe the contents getting a metallic flavor. Unless, as TL noted, the ridge is dented, possibly breaking the seal, and you can't take chances with those.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Thanks!\n\nSo based on these cans (and I should have included the photos in the OP), what would you do with them?",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " I can see the seam in the first photo and it looks like the seam has not been creased. I would eat the contents.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "gpt",
"value": " bethzaring said:\n\n\n\n\t\t\tI can see the seam in the first photo and it looks like the seam has not been creased. I would eat the contents.\n\t\t\n\n\nI agree, especially since the can isn't bulging, which would indicate spoilage.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " My wife is the queen of dented cans.\n\nAin't killed us yet.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " I haven't seen it for years, but some stores used to have a clearance section, where they'd sell dented cans, crushed boxes of things, etc. Probably someone sued them, saying they got sick from a can, and they stopped doing it. \nAt least around here.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: I need some ideas for side dishes for a BBQ",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Im having a BBQ this weekend, any tips for easy side dishes?",
"loss": false,
"prefix": "jackallan:"
},
{
"from": "gpt",
"value": " The classic sides at barbeques in my part of the world are cold salads. You can bet there will be a potato salad, maybe a pasta salad of some kind, bean salad, fresh cut vegetables like tomatoes, carrots, celery, etc with a dressing ...fresh dinner rolls, some kind of grilled onions and mushrooms, depending on the meat. Sometimes I stuff jalapeno peppers with cream cheese. Also a pickle tray..I'm sure you could come up with tons more, but I don't like to work too hard so I go with the favorites...other people can bring stuff, too if they want to..have a blast, mate!",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "human",
"value": " Cole slaw and hot (temperature, not peppers) baked beans are traditional sides here in southeastern Virginia. Others are grilled corn on the cob with butter and salt, and tomato-onion-cucumber salad with a vinegary dressing.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tCole slaw and hot (temperature, not peppers) baked beans are traditional sides here in southeastern Virginia. Others are grilled corn on the cob with butter and salt, and tomato-onion-cucumber salad with a vinegary dressing.\n\t\t\n\n\n\nYes...I missed those..my mother always made beans and now whenever my sister comes she brings the same....",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "human",
"value": " Pasta salad goes very good with baked beans.\nOr potato salad.\nI make my pasta salad with Italian dressing. I think its Kraft Zesty Italian. I put several things in it including sliced Kalamata olives, cherry tomatoes and fresh parsley. Don't forget a little fresh garlic.\nThis salad is best made a couple hours before you plan to serve it.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " All of the above are good choices.\n\nDips or spreads served with raw veggie slices, crackers or tortilla chips.\n\nWe like marinated \"3 bean\" salad to serve with grilled foods. So what if it only has 2 beans and some sliced other veggies mixed in the vinegar-y marinade.",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "human",
"value": " Ya can't go wrong with barbecued beans (if you can keep them from falling through the grill) and corn on the cob. And beer, of course. Lots and lots of beer!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Grilled Pineapple slices (fresh),\n\nGrilled peppers\n\nBananas in red sweet sauce\n\nLime gelatin blended with sour cream, or cottage cheese, crushed pineapple, and chopped walnuts\n\nIce cold watermelon/cantaloupe/raisin salad\n\nGrated carrot with Miracle Whip, rains, pineapple, chopped pecans\n\nHalved cherry tomatoes with sour cream, and seasoning salt\nT\nurn that steak into carne asada\n\nI could think of more; but I hope this inspires some ideas. Oh, and your favorite baked bean recipe is a must. You might even slice some good kielbasa and add it to the beans.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " I live in the South of the USA and some of our traditional sides for Barbecue include baked beans, coleslaw, cornbread, potato salad, tomatoes and onions and cucumbers in a vinegar dressing. All yummy!\n\nAll the goodies are great. Good luck with your feast!",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " We always do a grilled cauliflower. Oil, salt, pepper and brown sugar. Cut into florets.\n\nPut on tray in grill. Always a hit.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "human",
"value": " I usually go with one hearty mayonnaise-based salad like potato or macaroni and a couple of lighter offerings like tomato & onion or cucumber & onion.\n\nThe old copper coin/penny carrot salad from the folks at Campbell's is an easy inexpensive side that can be made ahead.\n\nhttps://www.deepsouthdish.com/2011/04/copper-pennies-carrot-salad-recipe.html\n\nThis corn salad is usually a hit and can be made ahead.\n\nCorn Salad/Relish adapted from a recipe by Marion Cunningham.\n\n4 cups fresh or frozen corn\n1 red pepper\n1 green pepper\n6 ribs celery\n2 onions\n\nPickle\n1 cup sugar\n2 t dry mustard\n2 t turmeric\n2 t celery seed\n2 1/2 cups white vinegar\n1/4 cup water\n\nChop the vegetables roughly the size of corn kernels. Put everything into a pot and bring to a boil, simmer for 15 minutes. I put it into a covered dish or clean canning jar and refrigerate it overnight, or several days, then drain and serve ice cold.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " ABT's and Moink balls. Turn leftover jambalaya or dirty rice into Cajuncini. Non mayo based slaw. A Fatty is always a hit.\n\nCajuncini Makes about eight 2-inch balls\n \n2 cups leftover jambalaya \n3 eggs\n8 cubes, 3/8 inch or so, of a firm cheese, Muenster, Monteray Jack, Cheddar, Mozzarella, etc. \n1/2 cup flour\n1 to 1-1/2 cups unseasoned bread crumbs\nOil for frying\n \nStart oil heating to 350 degrees Fahrenheit. \n \nIf you have large chunks of ham or chicken in your jambalaya, you will need to pick through it, remove them and run a chef's knife through them to make them smaller. Return to jambalaya and mix thoroughly. Add 1 beaten egg to jambalaya and mix thoroughly. Using a scant 2 Tbsp (I used a #40 lever scoop) form balls. Poke a hole part way through each ball, place a cube of cheese in and enclose within the rice mixture. Roll each ball in flour. Beat the remaining 2 eggs with 2 Tbsp of water. Dip each ball into the egg mixture, then into the bread crumbs, coating well. Place in hot oil and fry until dark golden brown. Serve with Creole sauce.",
"loss": true,
"prefix": "CraigC:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tCorn Salad/Relish adapted from a recipe by Marion Cunningham.\n\t\t\n\n\nRichie's mom?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tRichie's mom?\n\t\t\n\n\n\nhttps://www.nytimes.com/2012/07/12/us/marion-cunningham-cookbook-author-dies-at-90.html",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I make a grilled vegetable pasta salad.\nBasically make the pasta , heat up some garlic and oil, and grill whatever veggies you like then cut them up. Mix all together and salt to taste. Its a nice and garlicky flavor with a touch of char from the grilled veggies.\n\nI typically grill up onions, mushrooms, a tomato, asparagus and a zucchini, but its one of those \" anything goes \" types of recipe.\n\nCan also toss some fresh herbs in there too ( which I do when they are abundant in the summer ( basil, parsley ...).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I always make some salad, mostly some version of coleslaw and/or Greek salad with Feta cheese. For those that don't feel that hungry or aren't big meat eaters, I make 2 or 3 spreads, mostly cheese based, sometimes with canned tuna etc... then I just toast some bread for them on the grill so it get's a bit of smoky flavor \n\nAnd all the time I have some potatoes sitting on the grill, ready to get served. I pre-cook them first, then throw them on the grill to catch some color, as needed.",
"loss": true,
"prefix": "cookwewill:"
},
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"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tI make a grilled vegetable pasta salad.\nBasically make the pasta , heat up some garlic and oil, and grill whatever veggies you like then cut them up. Mix all together and salt to taste. Its a nice and garlicky flavor with a touch of char from the grilled veggies.\n\nI typically grill up onions, mushrooms, a tomato, asparagus and a zucchini, but its one of those \" anything goes \" types of recipe.\n\nCan also toss some fresh herbs in there too ( which I do when they are abundant in the summer ( basil, parsley ...).\n\t\t\n\n\n\nI do this, too, although I make an herby vinaigrette for it. I like to use Israeli couscous.",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Snack sticks in dehydrator",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello\n\nI'm new here but have a few questions about snack sticks and prague/cure salt. I added all of my seasoning and cure salt to my ground meat and the cure salt didn't really have any directions so I didn't really know what to do this is my first time making snack sticks and using prague. I mixed about 3/4 of a cup in liquid with my meat and then I loaded them into my collagen tubes and immediately dehydrated them for 9 to 10 in half hrs. Afterwards I read that some ppl say to over night the meat. I however did not, will it be ok to consume or did I ruin my snack sticks..",
"loss": false,
"prefix": "Asheskitchen88:"
},
{
"from": "gpt",
"value": " I have no idea, but welcome to Discuss Cooking.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Hi and welcome to Discuss Cooking [emoji2]\n\nDid you follow a tested, approved recipe for your snack sticks? When I do any kind of preserving, I follow the guidelines from the National Center for Home Food Preservation at the University of Georgia. I suggest you compare the process you used to the one here. Then you can decide whether to eat it or make a new batch.\n\nhttps://nchfp.uga.edu/how/dry/jerky.html",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Over-mixing ground chicken",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " hi\n\n\nis it grounded beef or grounded chicken that one shouldn't over mix? or both? for how long can it be mixed?\n\n\nthanks",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " In general I have found that over mixing causes the natural fats to start to melt. Sometimes your meat will be solid compact and not nice, blech... \n\nAs with every recipe, it really depends on the total of ingredients, order of adding, style of cooking.\n\nThen specifically, chicken does not usually have a lot of fat, so perhaps that will help.\n\nDid you have a problem?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " no, i don't have a problem\ni was curios to know better on this subject\nthank you",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I often read, in a recipe, to not over mix ground beef. The reason being that it may cause the finished dish to be more dense and tough.\n\nI must do it correctly (not consciously) as I have not encountered, in all these years, that problem with meatloaf, burgers, Salisbury steak, etc.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " I find with beef meatloaf, that if I don't mix it enough, it doesn't hang together well. I mix it until I can see little, tiny white strands. They are only about 2-3 mm long. Well, if I remember right. I just know what it should look like. I'll try to remember to see just how short they are, the next time I make meatloaf.\n\nI don't remember ever using ground chicken, so I have no idea how much that should be mixed.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is this vegetable?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I received these at a food pantry. I have no idea what they are. Some kind of root vegetable. I track macros, so I have to know. I ate them raw, and they are white inside, like a radish. The skinny roots attached to them were too tough to eat.\n\nThanks!",
"loss": false,
"prefix": "mileena:"
},
{
"from": "gpt",
"value": " Maybe a French breakfast radish.\n\nLook at this: https://www.bing.com/images/search?...0F560&selectedIndex=151&ajaxhist=0&ajaxserp=0",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Did they have an odd smell when you cut them?\nInterior white?\nDid you bake or boil them or eat them raw?\nDid they give you a lot of gas if you ate them raw?\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThey look like this at the end of summer before digging them up. They stand 10-12 feet high, and are a relative of the sunflower.\n\n\n\n\n\n\n\n\nIt could be these? Have you guessed?\n\n\npossibly, a jerusalem artichoke.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Jerusalem artichokes go very well with Israeli couscous.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Jerusalem artichoke (also called sun choke) is in the sunflower family. It can be peeled, sliced or grated, and eaten raw. It's slightly sweet, and has the texture of a water chestnut. When cooked, it is much like a potato in texture, and can be served with butter, in stir fries, or like French fries. \n\nIf you wish to grow them, cut the sun choke knobs off and plant in you garden. \n Each cut chunk will form a mature plant, with several sun chokes. They can take over a garden. When digging them up, if you miss any, you will have volunteers in your garden next year.\n\nThese are not only very tasty, but highly nutritious, naturally low in sugars, and get their characteristic sweetness from a compound called inulin, which is an important food source for good gut flora. So they are a prebiotic. Personally, I love them.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " I was wondering if they were sun chokes too. I think they are great. We use them in salads and with mixed roast vegis. Some people call them fartichokes, so they might give you, as one member of DC from England called it, \"windy pops\".",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Sorry for my late reply, and thanks for all yours! See my replies below. I took more pics, including inside them, but a moderator has to approve that post first. \n\n\n\nKatie H said:\n\n\n\n\t\t\tMaybe a French breakfast radish.\n\nLook at this: https://www.bing.com/images/search?...0F560&selectedIndex=151&ajaxhist=0&ajaxserp=0\n\n\n\n\n\nHmmm...good suggestion, but all the French breakfast radishes I have seen are move oval.\n\n\n\nblissful said:\n\n\n\n\t\t\tDid they have an odd smell when you cut them?\nInterior white?\nDid you bake or boil them or eat them raw?\nDid they give you a lot of gas if you ate them raw?\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThey look like this at the end of summer before digging them up. They stand 10-12 feet high, and are a relative of the sunflower.\n\n\n\n\n\n\n\n\nIt could be these? Have you guessed?\n\n\npossibly, a jerusalem artichoke.\n\t\t\n\n\n\nAnother good idea. Thanks for your research. They smelled like a normal root vegetable when I cut them open. I guess kind of neutral. They were white inside. I ate them raw and did not peel them. They were starchy, like a radish. But they aren't as bulbous or \"crinkly\" as a Jerusalem artichoke.\n\n\n\nSir_Loin_of_Beef said:\n\n\n\n\t\t\tJerusalem artichokes go very well with Israeli couscous.\n\t\t\n\n\n\nOk, thank you. But see my comments above.\n\n\n\nChief Longwind Of The North said:\n\n\n\n\t\t\tJerusalem artichoke (also called sun choke) is in the sunflower family. It can be peeled, sliced or grated, and eaten raw. It's slightly sweet, and has the texture of a water chestnut. When cooked, it is much like a potato in texture, and can be served with butter, in stir fries, or like French fries. \n\nIf you wish to grow them, cut the sun choke knobs off and plant in you garden. \n Each cut chunk will form a mature plant, with several sun chokes. They can take over a garden. When digging them up, if you miss any, you will have volunteers in your garden next year.\n\nThese are not only very tasty, but highly nutritious, naturally low in sugars, and get their characteristic sweetness from a compound called inulin, which is an important food source for good gut flora. So they are a prebiotic. Personally, I love them.\n\nSeeeeya; Chief Longwind of the North\n\t\t\n\n\n\nI hope they were Jerusalem artichokes, but I am suspicious they weren't.\n\n\n\ntaxlady said:\n\n\n\n\t\t\tI was wondering if they were sun chokes too. I think they are great. We use them in salads and with mixed roast vegis. Some people call them fartichokes, so they might give you, as one member of DC from England called it, \"windy pops\".\n\t\t\n\n\n\nLOL. This is a good clue. I did have flatulence while sleeping, but I also had skim milk for the first time in a while, and I am partially lactose intolerant, so that also gives me gas.",
"loss": true,
"prefix": "mileena:"
},
{
"from": "gpt",
"value": " Someone mentioned they might be cassava or manioc root?\n\nHere are more pics I took, if they help:",
"loss": true,
"prefix": "mileena:"
},
{
"from": "human",
"value": " I wonder whether this could be oca, or a form of ocumo - taro root.",
"loss": true,
"prefix": "karadekoolaid:"
},
{
"from": "gpt",
"value": " karadekoolaid said:\n\n\n\n\t\t\tI wonder whether this could be oca, or a form of ocumo - taro root.\n\t\t\n\n\n\nInteresting. Thank you. I think they are not bulbous/\"crinkly\" like the pics of oca I googled. And the inside of mine a pure white, as opposed to speckled like oca.",
"loss": true,
"prefix": "mileena:"
},
{
"from": "human",
"value": " Hi, the pictures above are the ones we harvested last year. The jerusalem artichokes have different varieties.\nShown on this website: Jerusalem Artichoke Mega Mix | Gardens for Life\n\n\n\nThis one looks more like what your pictures show. These are called aurora rubin.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tHi, the pictures above are the ones we harvested last year. The jerusalem artichokes have different varieties.\nShown on this website: Jerusalem Artichoke Mega Mix | Gardens for Life\n\n\n\nThis one looks more like what your pictures show. These are called aurora rubin.\n\n\n\n\n\n\n\n\nOMG! I think we have a winner?!?! Thank you! Now that I look closely at my pics and yours, I think they are aurora rubin Jerusalem artichokes. You are right. So all the people here calling them Jerusalem artichokes or sunchokes were right; they are just a different variety. \n\nThe people in thid forum, including you, know their stuff! @Sir_Loin_of_Beef, @Chief Longwind Of The North, and @taxlady were right.",
"loss": true,
"prefix": "mileena:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Using a Marrow in hot weather?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Are there any ways that a Marrow can be used in hot weather?",
"loss": false,
"prefix": "BML:"
},
{
"from": "gpt",
"value": " Do you BBQ? \n\nScoop out/hollow, fill with a stuffing (meat/vegies/salsa?) Oil, wrap in foil, toss on the grill. \n\nSuggest indirect heat, timing will depend on size. \n\nAll of the above minus the foil - into the microwave. \n\nAlmost forgot - Don't forget to top with some yummy melting cheese!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I read the original post early this morning. Didn't understand the question.\n\nRead dragnlaw's reply and don't understand the answer.\n\nOnly use of the word marrow I know about is the stuff in the hollow part inside a bone.\n\nIs BML talking about how to get the marrow out in summertime without heating up the kitchen with a slow braise?\n\nIs dragnlaw talking about stuffing a bone?\n\nOr, more likely, does \"Marrow\" have some meaning unknown to me other than \"bone marrow?\"",
"loss": true,
"prefix": "skilletlicker:"
},
{
"from": "gpt",
"value": " I was assuming OP meant a vegetable marrow - also known as squash, zucchini, etc.\n\n\"The term \"marrow\" (or for some, \"marrow vegetable\" or \"vegetable marrow\") refers to several varieties of thin-skinned, tender summer squash. You're most likely to hear this term in the UK; in the United States, they're called summer squash or zucchini.\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Thank you, dragnlaw.\n\nSo \"hot weather\" relates to how to make use of abundant summertime summer squash harvests?",
"loss": true,
"prefix": "skilletlicker:"
},
{
"from": "gpt",
"value": " skilletlicker said:\n\n\n\n\t\t\tThank you, dragnlaw.\n\nSo \"hot weather\" relates to how to make use of abundant summertime summer squash harvests?\n\t\t\n\n\n\nWell, OP didn't mention 'abundant'. Again guessing, just one meal? Which is why I mentioned using the BBQ/Grill or Micro. \n\nBut come to think of it, \n\nthinly sliced, raw, either (depending on how thin the skin is) with or without skin and directly into a salad could also work. \n\nCut into slabs (lengthwise) for on the grill or in a pan. \n\nLet us know what you eventually decide BML!",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Besides salt and pepper what is your favorite all around spice",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " There are so many spices that it is mind boggling. I must have 30 spices at least and rarely use any of them.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " 1. sweet basil\n2. thyme\n3. onion\n4. garlic\n5. oregano\n6. rosemary\n7. summer savory\n8. cayenne pepper\n9. nutmeg\n10. ginger\n11. Chinese 5-spice\n12. fresh cilantro\n13. ginger\n14. chili powder\n15. dried peppers\n16. fresh watercress\n17. fresh flat leaf parsley\n18. cloves\n19. cinnamon\n20. allspice\n\nThere are more, but that's a good start of herbs and spices used frequently by me.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Normally I'd say cumin and chili powder but lately, I've been using Palestinian Zaatar a lot. It's a middle eastern, Mediterannean blend that varies between regions and even households. Ingredients listed on my big jar are Thyme Leaves, ?Spices?, roasted sesame seeds, sumac, table salt.",
"loss": true,
"prefix": "skilletlicker:"
},
{
"from": "gpt",
"value": " skilletlicker said:\n\n\n\n\t\t\tNormally I'd say cumin and chili powder but lately, I've been using Palestinian Zaatar a lot. It's a middle eastern, Mediterannean blend that varies between regions and even households. Ingredients listed on my big jar are Thyme Leaves, ?Spices?, roasted sesame seeds, sumac, table salt.\n\t\t\n\n\n\n\nWe started using Zaatar a couple years ago when we went refined oil free, and we use more spices now to get the fragrance and flavor. My husband was really unsure of it the first time he used it on a tomato mushroom sauce over ww spaghetti, but now he loves it and uses it liberally.\n\n\nThyme is my most used herb, cinnamon the most used spice. \n\nI have to buy most of my spices, and I try to grow an assortment of herbs.\nThyme\n\nPepper, in all colors\ncardamom pods\nginger\nmarjoram\nsummer savory (for asparagus mostly)\nsage (for stuffing/dressing)\nparsley (for drying and rice/parsley/lemon or lime summer salads)\nbasil (purple and green)\noregano\nmint and spearmint and lemon balm\ncloves (for sweets and pickling)\nnutmeg (pasta and sweets)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " no ONE herb or spice, I do tend towards ginger and garlic 0r cumin and chili powder.",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " I have more than 30 types of chile peppers, and not a day goes by that I don't use at least one of them. Or would I have to choose one?\n\nSeriously though if I had to choose the spice I buy the most of it would have to be coriander seed, which I buy by the pound, or actually, 500g, in the Indian market. This is used in many of the cuisines I cook, and most of what I buy is the Indian variety - the oval, golden colored variety. The rest I use is the small, reddish, round variety, from Thailand or Sri Lanka - stronger flavored than the normal grayish, middle eatern variety. Cumin would probably be second, and is also used in many cuisines. As for herbs, basil would be my favorite - sweet and Thai basils - what made me start growing it in the off season. However, the herb I use the most would have to be cilantro, since I use it in so many different types of dishes.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I'd say right now my favorite spice is also the za'atar blend. It's good on almost everything - chicken, meatballs, salad dressing, flatbread, fish. I love it.\n\nI also grow most of the herbs I use. Basil is my all-time favorite fresh herb. The aroma is incredible [emoji39]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\t...I also grow most of the herbs I use. Basil is my all-time favorite fresh herb. The aroma is incredible [emoji39]\n\t\t\n\n\nHimself might agree,but his idea of \"incredible\" is different than yours. If we have basil around here, it's the little pots you can buy at the store. To him, the smell of that type of basil resembles...cat pee. I have never, ever thought that about basil.\n\nOddly enough, it still isn't an issue if I use fresh basil in something to eat. He's fine if it's mixed with other ingredients. Just the aroma in the kitchen is...different to his nose.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " Cooking Goddess said:\n\n\n\n\t\t\tHimself might agree,but his idea of \"incredible\" is different than yours. If we have basil around here, it's the little pots you can buy at the store. To him, the smell of that type of basil resembles...cat pee. [emoji38] I have never, ever thought that about basil.\n\nOddly enough, it still isn't an issue if I use fresh basil in something to eat. He's fine if it's mixed with other ingredients. Just the aroma in the kitchen is...different to his nose.\n\t\t\n\n\nWhat a shame [emoji16] I'm so sorry for Himself. I love it [emoji7]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Salt and pepper is on top for sure Red paprika (regular and smoked), caraway seeds (crushed or grained) come next... I also have a few spice mixtures that I used often such as Italian/Provence seasonings, 2 or 3 BBQ spice mixes... dried garlic for sure too.\n\nSoy sauce and mustard too, not really a spice type I know, but I'm using these all the time.\n\nOh and olive oil, couldn't live without it",
"loss": true,
"prefix": "cookwewill:"
},
{
"from": "human",
"value": " Hard to rank, but what I use most frequently would be:\n\nGarlic & Onion Powder\nSmoked Paprika\nCumin\nCoriander\nOregano\nBasil\nCinnamon \nBay leaf\n\nFresh Herbs would be :\nBasil\nParsley\nGinger\nCilantro\n\nOther Flavorings:\nSesame Oil\nLiquid Smoke\n\nThere are many others that would differ by cuisine, but the above is probably most common .\n\n***In the summer, when pickling, Mustard seed, celery seed, dried hot peppers and probably a few others jump in popularity for me**",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I don't use just one herb/spice to season most things.\n\nFavorite Fresh seasonings would be, depending on foods being seasoned:\n\nGarlic\nBasil\nOregano\nParsley\nRosemary\nThyme\nSage\n\nI like to make my own dry seasoning blends, so I know exactly what's in it and can adjust to our tastes.\n\nHere is my favorite that I use on most everything, with slight additions when needed:\n\nMs. Mofet's All-Purpose House Blend Seasoning \n\nGranulated Garlic powder (NOT the fine powder that looks like flour)\nGranulated Onion powder \nGoya Adobo seasoning (I usually use equal amounts of the one with pepper and the one with lemon)\nGround peppercorns (rainbow blend of peppercorns)\nSzeged Hungarian Sweet Paprika\n*Szeged Hungarian Hot Paprika\n*Ground red pepper flakes\n*Cayenne \nSalt - your choice - Optional\nAccent (or MSG) - Optional\nWhite vinegar powder or Apple cider vinegar powder (go easy, add a little at a time and taste till you get it to your liking) - Optional\n\n*NOTE: These 3 ingredients determine the heat level, adjust (or omit) to your personal heat preference.\n\nAdd all to taste; shake/mix well. \nTaste and adjust to your preference. \nStore in a shaker bottle with a tight-fitting lid.\n\nAdditional Optional Ingredients added to specific foods:\n\nSmoked Paprika - Grilled/Roasted foods\nPoultry Seasoning - Poultry/Pork\nOld Bay or other like seasoning blends - Seafood/Fish \n\n\nI also have a BBQ rub blend. If anyone is interested, I will post the recipe. Warning: MANY ingredients. LOL",
"loss": true,
"prefix": "msmofet:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Adjust cooking time for dutch oven bread? Help!?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi.\n\nI'm going to make a loaf of bread in a dutch oven. The max temperature for the dutch oven is 400 degrees F. \n\nHowever, the recipe I'm using calls for the dutch oven to be at 425 degrees F. \n\nThe cooking time is: Bake 30 minutes with lid on, then 10 minutes with lid off (all at 425). I don't want to damage the dutch oven or undercook the bread.\n\nHow do I change the cooking time so that this works out?\nThis is the only dutch oven I have. I can't use something else. Thank you!\n\n\nEdit: Yes this is a regular kitchen oven. Not coals in a pit.\nI don't have a thermometer.",
"loss": false,
"prefix": "26love2cook:"
},
{
"from": "gpt",
"value": " Are you baking in a kitchen oven? Not with coals in a pit?\n\nA kitchen oven at 425°F shouldn't damage a cast-iron dutch oven. I've hung them over open fires. The bit about baking with the lid off is probably so that the top crust browns. \n\nGive it a try and adjust your method according to the results.",
"loss": true,
"prefix": "Bitser:"
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{
"from": "human",
"value": " Hi and welcome to Discuss Cooking [emoji2]\n\nThis is going to take a little experimenting and it would help if you have an instant-read thermometer. I would preheat the Dutch oven inside the oven at 400F and use the instructions you have. After the 40 minutes have elapsed, check the temperature of the bread. It should be at least 210F. If it's at that temperature, you can pull it out and let it rest for at least 30 minutes to finish cooking.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " The temperature limit for the pot is likely to be for the handle on the lid. Is it a material other than cast iron?\n\nIf so, you can wrap it with two layers of foil to protect it. That's what I do with the knob on the lid of my Le Cruset. It works at 500ºF.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Hi I'm not sure I understand exactly.\n\nAre you saying:\n1. Place dutch oven in oven (empty) while it preheats at 400F\n2. Place bread in dutch oven and cook bread at 400F for the full 40 minutes (30 min with lid 10 min without)\n3. Turn off oven\n4. Take dutch oven out.\n5. Remove bread from dutch oven and let it sit for 30 minutes.\n\nCorrect?",
"loss": true,
"prefix": "26love2cook:"
},
{
"from": "gpt",
"value": " It says it's aluminum?? This is a link for the exact dutch oven I have, if that helps.\n\nhttps://www.target.com/p/select-by-...utch-oven-with-cover/-/A-50300804#lnk=sametab",
"loss": true,
"prefix": "26love2cook:"
},
{
"from": "human",
"value": " It says it's \"Hard-anodized aluminum\"\n\nSo wrap the handle on the lid in 2 layers of foil and I can cook the bread at 425?? That's what you're saying?",
"loss": true,
"prefix": "26love2cook:"
},
{
"from": "gpt",
"value": " Okay I checked and I think you're correct about the lid. I'll wrap the handle and try it at 425 F. Thank you so much!!!!",
"loss": true,
"prefix": "26love2cook:"
},
{
"from": "human",
"value": " 26love2cook said:\n\n\n\n\t\t\tOkay I checked and I think you're correct about the lid. I'll wrap the handle and try it at 425 F. Thank you so much!!!!\n\t\t\n\n\n\nAccording to that link, the handles on the other part of that Dutch oven also have the \"Stay-cool, loop handles\", so I would wrap those as well.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Hold on a sec. I think we all started out thinking you DO was cast iron. It's coated aluminum. That said, I think you'll be OK going 25ºF over the stated limit. I wouldn't bother with the foil.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tHold on a sec. I think we all started out thinking you DO was cast iron. It's coated aluminum. That said, I think you'll be OK going 25ºF over the stated limit. I wouldn't bother with the foil.\n\t\t\n\n\n\nBut, according to the picture in the link, the handles might be a different material, \"Stay-cool, loop handles\".\n\nIf they are also aluminium, then I agree they don't need to be covered. But, if they are a different material, then they might need protecting.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tBut, according to the picture in the link, the handles might be a different material, \"Stay-cool, loop handles\".\n\nIf they are also aluminium, then I agree they don't need to be covered. But, if they are a different material, then they might need protecting.\n\t\t\n\n\n\nThe entire pot and lid are oven safe to 400ºF. I'm thinking an extra 25ºF won't harm the pot or lid. Manufacturers tend to build in a safety margin to accommodate careless customers and inaccurate ovens.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Not being a cast iron pot could be a problem. \n\nThat/those recipes, I'm pretty sure, are designed for cast iron. Preheating that pot empty to such a high heat could warp it. Plus the glass lid. \n\nYes, I have, and use, complete glass casseroles with lids but rarely at that temperature and never empty.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tNot being a cast iron pot could be a problem. \n\nThat/those recipes, I'm pretty sure, are designed for cast iron. Preheating that pot empty to such a high heat could warp it. Plus the glass lid. \n\nYes, I have, and use, complete glass casseroles with lids but rarely at that temperature and never empty.\n\t\t\n\n\n\nI didn't even notice that the lid in the picture on that link is glass.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO help making homemade banana shakes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, recently I thought about making my own home made banana shake and I don't want it to taste so bad that I cant drink it so I thought about adding some more ingredients into it to make it taste better. I also don't want any added sugar, no bad additives and not bad preservatives in it either. I thought about adding cinnamon into it too. I have ideas but not sure witch once is better for health and makes it taste better. I want to know how much of everything I need for just 1 serving as well and I have no idea what that is. \n\nThe ideas are\n\n1. just 2 bananas in the blender \n2. 2 bananas with water blender\n3. 2 bananas with milk in the blender \n4. 2 bananas with cinnamon(whatever cinnamon is available in the store and the cheapest)in the blender\n5. 2 bananas with cinnamon and milk in the blender\n\nwhat would you all recommend for making this?",
"loss": false,
"prefix": "discusscookingnewbie:"
},
{
"from": "gpt",
"value": " I would use one banana, 1/4 cup milk and 1/4 teaspoon of cinnamon. If you are concerned with healthy ingredients, buying the cheapest is generally not a good idea. I would buy cinnamon online, from a reputable spice dealer; like Frontier Herbs, or Penzey's.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " 2 over ripe, frozen bananas \n1.4 tsp. good cinnamon\n2 dashes ground nutmeg\n1/4 tsp. vanilla extract\n1/2 cup whole milk\n\nThe over ripe bananas are at their peak of sweetness, and banana flavor. They will do the same for you shake as they do bananas bread.\n\nAdditional flavor options\"1/2 cup ripe, fresh strawberries\n2 tbs. Ovaltine brand chocolate Malt powder.\n\nYou might want to add a little shredded coconut, or extracts, such as coconut, almond, raspberry, freeze-dried apple, etc.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " A few scoops of vanilla yogurt would be good too ( if you like yogurt) in addition to the banana milk and cinnamon .\n\nAmount of milk will vary with size and ripeness of bananas. Add until happy with consistency.\n\nIf not sweet enough, add a few dates ( make sure no seeds in them).",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I almost always make smoothies in my VM with over-ripe bananas, plus some pineapple, then a couple drops of coconut flavor. Sometimes I have frozen bananas and fresh pineapple, or frozen chunks of pineapple, and fresh bananas. I often add a spoonful of plain yogurt, especially when very sweet. I often put a spoonful of chia seeds in, blend it on low briefly, and let them gel for 5 minutes or so, then blend it on high, to totally break them down. In the summer, I put a lot more ice in, and blend longer, to get those freezing cold smoothies!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " You can use a Yohanas soft fruit maker, I use a food processor.\n\n\nGoogle 'st. patrick's day green shake', and also 'nice-cream' for recipes for what you want.\n\n\nOur favorites are banana strawberry and banana blue berry, served with fruit puree over top (esp. cherry), and cocoa nibs.\n\n\nIf you are going to ingest cinnamon use Ceylon cinnamon, as the cassia type can cause liver problems.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Add to blender:\none banana \nsmall amount of vanilla ice cream (or thick Greek vanilla yogurt)\nhalf & half (for creamy) or milk\nand some ice cubes\nvanilla extract if needed",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Bananas, milk, ice cubes, pinch of nutmeg in a blender are a great start. no sugar needed.\n\nIf you want to go for the gold add some dark rum",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " Wife insists we have a bunch of bananas on hand at all times.\nEasy to do because costco always had the huge bunches for under a dollar. Not a lb but a buck a bunch.\n\nI have found that Nicaraguan bananas are blasting with flavor and sweetness. Just off the chain delicious.\nMost smoothie-shake recipes call for over-ripe but we use just-ripe.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "gpt",
"value": " I use 6oz low fat vanilla yogurt, 1 over-ripe banana, 1 TBS peanut butter and one scoop of protein powder to make one large Elvis Pressley protein shake. \n\nIf you just want a regular shake, leave out the peanut butter and yogurt, add 3 or 4 scoops of vanilla ice cream, and 2 to 4oz of milk, depending on how thick you like your shakes.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " For a high ly nutritious banana smoothie, without all the fat, place two frozen bananas, 4 frozen strawberries, 2 tbs. Chocolate malt powder, and a quarter cup of pecans/walnuts/Macadamia nuts/hazelnuts, along with 1 cup milk to your blender. Blend for a minute., until smooth and creamy. Enjoy.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Best thing might be a Swirlio, available for one at Wayfair($32) and all over I'm sure.\n\nBut your blender should do fine. Of course milk, and if you don't want sugar but want sweet then honey. Not that I see why. Then of course, butter. \n\nWhat comes next is all on you. Cinnamon, grind up some nuts, all that. \n\nT",
"loss": true,
"prefix": "Termy:"
},
{
"from": "human",
"value": " I put these into my blender, in the order listed:\n\n1 frozen overripe banana\n1 Tbs peanut butter\ntwo cups of ice cubes\n1/3 cup vanilla or plain yogurt (not Greek style)\n1 scoop whey protein powder\nStart blender on stir, as the ice cubes fall into the blades, increase to chop, then mix, and finally puree.\n\nNo added sugar required",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Fryer Timers.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Why do some fryer timers cost more than $1,000, and others that look similar cost only like $50?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I think the only way those could be handy is if you know the temperature. \n\nT",
"loss": true,
"prefix": "Termy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Getting the last drop out of the bottom of the blender",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Just curious if there was a trick to getting the remaining few tablespoons of something you blended in the blended that is thick and remains at the bottom entangled in and below the blades.\n\nSure patience and a thin rubber spatula I can get most of it, but just wondering if there is an easier more efficient way without either removing the bottom of the blender or diluting the last bit.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tJust curious if there was a trick to getting the remaining few tablespoons of something you blended in the blended that is thick and remains at the bottom entangled in and below the blades.\n\nSure patience and a thin rubber spatula I can get most of it, but just wondering if there is an easier more efficient way without either removing the bottom of the blender or diluting the last bit.\n\t\t\n\n\n\nDepends on the blender. Mine has a screw-off base so it's fairly easy. Otherwise, use what comes out easily and forget the rest. I suppose you could make extra.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " The second time I made peanut butter in the Vitamix I bought this Vitamix Blade Scraper Accessory.",
"loss": true,
"prefix": "skilletlicker:"
},
{
"from": "gpt",
"value": " I don't bother with some things, like smoothies, after getting all but a tsp or two out. Some things, like when making Mexican sauces in the Vitamix, that are going to be cooked down, I rinse it out with a small amount of water, and add it to the paste - the little bit more water doesn't really matter. And with Thai curry pastes, I make a sort of vinaigrette that I often make, that calls for a tb of curry paste. I guess I'm more concerned about wasting chile peppers, than other ingredients!",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Reusing oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " when I fry shrimp in oil I sometimes reuse it. Anything wrong with that?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Nope.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Whenever I reuse oil, I strain it through a coffee filter and store it in the refrigerator. I've never had a problem.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " It smells .... but it’s not unsafe",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " It would not be a problem if you use it exclusively for seafood. If you fry any kind of vegetable in it, the vegetable would smell and taste like fish!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tIt would not be a problem if you use it exclusively for seafood. If you fry any kind of vegetable in it, the vegetable would smell and taste like fish!\n\t\t\n\n\n\nThanks for the advice",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I use a Fry Daddy and reuse the oil a few times.\nI sometimes strain it. Not all the time.\nEven with an air fryer, I find myself heating up the always available Fry Daddy.\nWe buy the big container of soy bean oil at Costco.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " I just finished a steak and used 3 drops of liquid smoke when frying it. It tasted good",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " Hey George, welcome from SE Wisconsin neighbor.\nI fried jalapeño poppers in oil. The next thing tasted HOT, beware.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Roll_Bones said:\n\n\n\n\t\t\tI use a Fry Daddy and reuse the oil a few times.\nI sometimes strain it. Not all the time.\nEven with an air fryer, I find myself heating up the always available Fry Daddy.\nWe buy the big container of soy bean oil at Costco.\n\t\t\n\n\nSame here..I bought a plastic oil funnel with filter at the automotive department..when the oil has cooled down I filter it into a container and pop it into the freezer and wash out the fryer..works great",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "human",
"value": " Rocklobster said:\n\n\n\n\t\t\tSame here..I bought a plastic oil funnel with filter at the automotive department..when the oil has cooled down I filter it into a container and pop it into the freezer and wash out the fryer..works great\n\t\t\n\n\n\nI don't remove the oil from the Fry Daddy unless I am changing it for new oil.\nI only strain it when I am reusing some of it along with some new oil.\nI never use the fridge or freezer for used oil.\nI just put the plastic top on once its cold and its ready for the next time.\nI know my way has flaws. But I am lazy.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Fry Daddy rocks. I use mine pretty frequently, mostly for frying breaded fish and shrimp. I use canola oil. \nNever tried soy bean oil. How is it ?",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "human",
"value": " I use corn oil for frying. It has a high smoke point, is relatively flavorless and is inexpensive. \n\nI used to have an electric deep fryer but it as a pain in the butt to clean so now I fry in a 4qt or 7.25qt saucepan. \n\nWhen the oil is cool, I strain it through a 100% cotton men's handkerchief into a plastic bottle. I don't refrigerate it. I add fresh oil as needed when reusing.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any secrets to peeling a hard boiled egg.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I swear that half my egg came off with the shell this morning. Any secrets to doing it right?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " It's all in the cooking and cooling.\n\nI have tried every egg cooking method in an attempt to get great eggs that are easy to peel.\n\nhttps://www.seriouseats.com/recipes/2009/10/perfect-boiled-eggs-recipe.html\n\nTHIS IS THE ANSWER!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I disagree somewhat... yes, cooking matters BUT very fresh eggs are always harder to peel. \n\nhttps://www.seriouseats.com/2009/10/why-fresh-eggs-are-harder-to-peel-food-science.html",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Janet H said:\n\n\n\n\t\t\tI disagree somewhat... yes, cooking matters BUT very fresh eggs are always harder to peel. \n\nhttps://www.seriouseats.com/2009/10/why-fresh-eggs-are-harder-to-peel-food-science.html\n\n\n\n\nJanet, I agree. \n\nHowever, you should try this method. It overcomes the fresh egg rule. Every egg I've cooked using this method has peeled easily",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Ever since I started making HB eggs in my Instant Pot, I've had no problems peeling them. And only a few had any green/gray on the yolks. I was skeptical, at first, but it works! I've seen various times, but the 5 min cook/5 min restdoes best for me.\n\nSet the eggs on a steamer rack, and put 1 cup of water in the IP, or whatever brand cooker. Set for 5 minutes pressure cooking, then let it rest 5 min., and release pressure. Remove the eggs to a bowl with ice water, to cool. Shells come right off!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\nEver since I started making HB eggs in my Instant Pot, I've had no problems peeling them. And only a few had any green/gray on the yolks. I was skeptical, at first, but it works! \n\n\n\n\nI'm not surprised by this... I used to work as a salad/pantry chef and we made hundreds of deviled eggs each sunday for a brunch buffet. We cooked the eggs in a pressure steamer which looks a bit like an iron lung but it practically blew the peels off the eggs.\n\nThey cooked fast and hot and eggs shells would often develop hairline cracks - steam would get under the crack and often the shells would literally fall off in your hand. We would place entire steam trays with 6 dozen eggs in at a time and a few minutes later they were perfectly done.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " I have had good luck with steamed eggs, that have then been put in an ice bath. I haven't tried peeling under running water, yet. Here's the instructions and an explanation of why it works. Steaming them doesn't require boiling very much water, so I find it quick. These instructions are also from Serious Eats. https://www.seriouseats.com/recipes/2014/04/steamed-hard-boiled-eggs-recipe.html",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I bring the eggs and water to a full boil and then I shut the heat off and put the cover on the pan and let it set for 15 min, perfect yellow yokes every time, Then I take out a little water put cover back on hold the cover on and shake the pot up and down and back and forth. When you open the cover the shell are all loose and ready to peel, The only time I have trouble is if the eggs are really fresh.",
"loss": true,
"prefix": "letscook:"
},
{
"from": "human",
"value": " Use the oldest eggs possible. Old eggs peel way easier.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Liquid smoke anyone?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " as happens i bought some liquid smoke because it sounded like something that I might use but am now searching for a way to use it. Any ideas?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " We have a propane grill, rather than a proper charcoal grill or smoker. So, when my husband preps the ground beef for hamburgers, he adds a bit of liquid smoke. It adds a really nice touch. I'm thinking of adding a bit to the cream cheese next time I make ABTs.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " You have to be careful with the stuff, a little goes a long way. Try adding some to your barbecue sauce. If you’re cooking something low and slow make a basting liquid with some liquid smoke in it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tYou have to be careful with the stuff, a little goes a long way. .\n\t\t\n\n\n\nDefinitely dont over do it. Not only is it an intense smokey flavor, but it also has a tanginess to it, so that will change the flavor as well.\n\nBeing a vegetarian, along with having a gas grill, its very difficult to achieve a nice smokey flavor when using the BBQ ( no fat dripping down to increase the flame and get a nice char- smoke flavor. If not careful, more likely to get a Burt flavor, so Ill add a few drops in whatever marinade im making so the end result will have that BBQ flavor.\n\nIn addition, ill add a few drops in chili, pea soup ( as I dont put ham or anything of the sorts in it), occasionally ill put a drop in a stir fry, as there is no way my electric stove top will achieve the same heat as that of a Chinese Restaurant wok, \n\nI have both Hickory and Mesquite liquid smoke.\n\nBut once again, a little really does go a long way. One of those things we've all learned the hard way",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I repeat Andy - be very careful - a drop is most often all that is necessary. You can add it to anything - I was doing a huge pan of scrambled eggs once and added a drop or two. It was great!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Beef Jerky Marinade:\n3 tbs. lite Soy Sauce\n1 tbs. rice-wine vinegar\n2 tbs. sugar\n1 tsp. Hoisin Sauce\n1 clove minced garlic\n1 tbs. minced onion\n1 tbs. sesame oil\n1/4 tsp crushed red pepper\n1/4 tsp. coarse-grind black pepper. \n2 drops Mesquite Liquid Smoke.\n\nTaste the marinade and adjust the flavors to your tastes.\n\nCut 1 lb. flank steak, or beef tri-tip against the grain into bacon thickness strios., about 4 inches long. Place into a plastic freezer bag. Pour in the marinade; massage it to coat all of the neat; and place in the fridge overnight. Next day, remove the strips to a oiled rack in a shallow baking pan. Set oven to its lowest temperature and place in the oven. Let dry in the oven until it has the consistency of jerky. You aren't really baking the jerky. You want it to just barely cook, if at all. You are drying out the meat strips. If your oven won't go below 170' F., shut it off every 20 minutes and open the oven door for about3 minutes. Then restart the oven and repeat.\n\nEnjoy your jerky.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " hmmm sounds yummy Chief! \n\ncopied to take to DIL! I gave her my dehydrator when I realized I just wasn't using it enough. With 2 kids and one on the way - she has good use for it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Here’s one we really like from a cookbook from a local restaurant. \n\nVegan Chili\n1 cup onions\n1 cup diced carrot\n1 cup celery\n1 cup green bell pepper \n3 cloves garlic minced\n2 tbsp chili powder\n1 tbsp cumin\n1 tbsp oregano \n1 tbsp dried basil \n\nSauté the above\n\n1.5 qt kidney beans (cooked) or 3 cans w/ liquid\n1.5 cups marinara \n3 cups water\n\nBring above to a simmer\n\n1/2 cup bulgur wheat\n1 tsp chocolate chips\n1/2 cup parsley\n1/2 cup scallions\n1/2 tsp liquid smoke\n1/2 cup hot sauce\n\nAdd above and continue simmering 20 minutes.",
"loss": true,
"prefix": "Skier:"
},
{
"from": "human",
"value": " Not a big fan of \"Liquid Smoke\", kinda tastes artificial to me... but for those of you with gas grills that miss smoke, you can buy a smoke tin (or even just use some heavy duty foil) to add wood chips to your grill. I put one directly on the \"flame tamers\" under one of the grates of my grill and set the burner underneath it to medium low.\n\nI can then smoke meats long term at a low temp, or simply grill meats normally and get some smoke in their flavor. Gotta say the results are pretty good. The only disadvantage is that a lot of smoke will leak out of most gas grills (as opposed to an enclosed smoker), but that just tells the neighbors it's time to drop by and say hi. (c;",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " Just wanted to mention that liquid smoke is not an artificial ingredient. It's actual smoke distilled in water.\n\nAnother way to get that flavor is to use smoked paprika in the seasoning.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tJust wanted to mention that liquid smoke is not an artificial ingredient.\n\t\t\n\n\nYeah... I get it is \"natural\", but it tastes artificial to me, at least in comparison to introducing natural smoke.\n\n\n\n\n\t\t\tAnother way to get that flavor is to use smoked paprika\n\t\t\n\n\n\nYup, a mainstay for me.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " ScottinPollock said:\n\n\n\n\t\t\tYeah... I get it is \"natural\", but it tastes artificial to me, at least in comparison to introducing natural smoke.\n\n\n\nYup, a mainstay for me.\n\t\t\n\n\nI understand - we all have different tastes. I like to clarify things like this for future readers.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I use it in a cheesy cauliflower soup. If you are interested, I could post it in the Soup forum - even though it's so easy you really don't need a recipe.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " I use Wrights liquid smoke, in split pea soup, and baked beans.",
"loss": true,
"prefix": "blissful:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Wontons - what type of Fold easiest to eat?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " From all these styles of folding wontons, \n\nhttps://www.homemade-chinese-soups.com/how-to-fold-wontons.html\nwhich is easiest to eat, and to fashion? \n\n\n\nIn other words, some peoples' mouths are less roomy, so if you can relate to this, which style wonton is easiest for you to eat?\n\n\n\nFeedback appreciated from smaller-structured people with wonton experience. Thanks!",
"loss": false,
"prefix": "JudySmith:"
},
{
"from": "gpt",
"value": " The easiest, IMHO, is with the bottom folded half way up, and the sides folded to the center. This creates a little handle at the top that makes biting the wonton easy to eat, compact and tasty. This is best for fried wontons. For wonton soup, I prefer folding all sides to the middle, then letting the little pillows air dry on a cooling rack for ten minutes to allow the edges to glue together before immersing in the broth.\n\nOther's ideas will differ from mine. For presentation, like when making crab rangoons. I bring all corners together in a peak above the filling, then deep fry.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " If it is in a soup, I prefer the flatter shapes because, those are easier to cut with a spoon. Otherwise, it doesn't really matter to me. I'm not going to stuff the whole thing in my mouth at once anyways. I'll pick it up with chops sticks and take a bite at a time.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " For soup - Won Ton Soup - it has to be the envelope shape. To me, that defines the soup.\n\nLike taxy, I rarely stuff the whole thing in my mouth - don't think it has anything to do with the size of your mouth, I prefer to make two bites out of it.\nUnless my soup has a lot of extras in it aside from the Won Ton's I use a traditional Chinese Won Ton Soup Spoon. If there are lots of extra's like bok choy, etc I will use chop sticks. In either case - two bites.\n\nAside from ravioli style - I found the envelope the easiest to master. \n\nThen there's the pouch style - I do those with round wrappers and pleating the front piece to the back. But this I do for steaming and frying. Also easy to master and also, for me, definitely a two bite yummy!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " There's a type of Won Ton that we make in Hawaii (I've never\nseen it anywhere else) that we call Crispy Gau Gee.\n\n\n\n\n\n\n\n\nThere'd fried Two-Biters of goodness, served with noodles\nrather than with Soup.\n\nI make these for Chinese New Year, along with the\nother 7 Lucky Foods. But if only these two, \nwe're good.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " I use the Samosa with a twist style.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tI use the Samosa with a twist style.\n\t\t\n\n\n\nI also use the samosa with a twist, and I do shove the hole thing in my mouth",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is is nos.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " not. A recipe it calls for 2 nos green chili. So how much is that?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I have no idea. I have never seen that. It might help if we saw the recipe.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " \"no\" is sometimes used as an abbreviation for 'number'. So \"nos\" could just mean a quantity of 2. When listing chilies, it's common to count them as whole chilies rather than asking for weight or volume measures.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chex Mix",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nI am new to this site, but need some help. I made Chex Mix last night and realized this morning I did not put the Worcestershire Sauce in the mix. It tastes very bland. Would you mix another batch of butter and spices with the Worcestershire Sauce and just bake again?\n\nThank you\nTeresa",
"loss": false,
"prefix": "Trusstech:"
},
{
"from": "gpt",
"value": " I would spread the existing mix onto a parchment lined cookie sheet, sprinkle Lee & Perrin's Worcestershire sauce all over the mis, the bake it in a 300'oven to dry it out. Or combine the Lee & Perrin's with a little fish sauce, and sriracha to add more umami flavor, and a little kick, mix it into the chex mix, in a bowl, then bake it until dry.\n\nYou shoud have no trouble, as long as the oven temperature is kept at 300' F. ol less, no matter what flavorings you want to add.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Welcome to DC! Please let us know if Chief's solution worked. It was the one I thought may be worth trying.",
"loss": true,
"prefix": "Kathleen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Has anybody thawed a \"cook from frozen\" Butterball turkey?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought the wrong bird today..I was grabbing a Butterball for the freezer to have at xmas and I grabbed one that says cook from frozen, do not thaw..Not sure I like the sound of that..I was hoping to thaw it and rinse the seasoning off and stuff it like I do every year. Try to make it taste close to what I usually do...The ingredients are basically water, salt, sodium phosphate, spices...I can't imagine thawing it would ruin it? It's just a dead bird afterall..",
"loss": false,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " Geez Roch, y'know I've never bought one of those before.\nI would contact Butterball's Turkey Talk Line, I've done so in the past.\n\nBut I'll be following this thread, I'm not sure too how I feel about roasting from frozen ...",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " So... first thing I did was call a friend. \n\nShe has baked a 'Cook from Frozen, Butterball'. Only she did cook it from frozen and it was a while ago and doesn't even remember if it was stuffed or not but does remember it was tasty and just fine. \n\nRock, I suggest you go ahead and cook it from frozen as they say, but do your own stuffing on the side. \n\nOr - defrost - rinse - season and stuff to your own recipe and then let us know if you are or",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tGeez Roch, y'know I've never bought one of those before.\nI would contact Butterball's Turkey Talk Line, I've done so in the past.\n\nBut I'll be following this thread, I'm not sure too how I feel about roasting from frozen ...\n\t\t\n\n\n\nTHIS!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tGeez Roch, y'know I've never bought one of those before.\nI would contact Butterball's Turkey Talk Line, I've done so in the past.\n\nBut I'll be following this thread, I'm not sure too how I feel about roasting from frozen ...\n\t\t\n\n\n\n\n\nAndy M. said:\n\n\n\n\t\t\tTHIS!\n\t\t\n\n\nMe too, 'cause I'm nosy.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thanks, everybody..it's in the freezer now..will take it out to thaw a few days before xmas...maybe..",
"loss": true,
"prefix": "Rocklobster:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Stuffed squid",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am about to stuff some Squid tubes, my main ingredients are Portabello Mushrooms, garlic and red onions.\nI would like some suggestions as to what to add to give the combination some zing.\n I have a good range of Asian sauces and other condiments etc available.\nFirst post, be nice",
"loss": false,
"prefix": "colc:"
},
{
"from": "gpt",
"value": " Welcome to DC.\n\nI'd add some Thai Sweet Chili sauce or Sriracha for a bit of heat. I think either would boost flavor in that mix. I use both as a dipping sauce for calamari rings.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " Welcome to DC colc! \n\nThat sounds quite tasty. I've never been brave enough to do stuffed tubes. \nLet us know how they turn out, \n\n and of course, recipe (and even pics)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " You might want to toss some chopped shrimp into the stuffing.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " +1 to Andy. \nFor me, I would combine buttered panko bread crumbs, mined crab, minced salad shrimp, a little Tabasco, a little Sriracha, diced onion, garlic. Stuff the tubes, dredge in flour, egg wash, then tempura batter. Deep fry until golden. Remove and drain o paper towels.\n\nin place of the hot sauces, you could use either Hollandaise sauce, or tomato/horseradish sauce, or even a honey/mustard, You could also use wasabi paste.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Welcome to DC! I've had squid stuffed with lots of things, but the suggestions mentioned pretty much cover all of them.",
"loss": true,
"prefix": "Kathleen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Reduced gluten pizza.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " https://tasty.co/amp/recipe/pizza-dough\n\nI tried this recipe minus semolina flour. If I halfed the recipe and did like 2 Cups wheat flour and 1 Cup Teff flour would it be interesting? I certainly want to decrease gluten. And create a very fresh unique recipe.",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I make bread sticks all the time with 1 3/4 c ww flour, plus 1 and a little more of various flours (depends on the type, how much absorbs), sometimes rye, but mostly some of the legumes I grind up. Since the ww is hard white wheat, it seems to have plenty of gluten, and I could reduce it even more, if that was my goal. Teff is one grain I've never tried, but I'm sure it would be good.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I bought Teff flour awhile back in hopes of making Injera ( the bread you get at Ethioopian restaurants). Ive just never gotten around to it yet.",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Calzones",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What are typical ingredients in a calzone? I have always thought they were just a pocket of pizza ingredients, but at work they make it primarily with ricotta cheese which generally makes them a very acquired taste. Even other pizzerias think it's odd.",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " When I used to get Calzones, the basic calzone had Ricotta and Mozzarella in , and usually came with a side of sauce to dip it in. That was just the basic of basic calzones. From that you could add basically anything you wanted in it, which would make it like a giant pizza pocket.\n\nI haven't had one in years, but now, with all the ' gourmet pizza's ' , I'm sure the varieties of what's inside are endless.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " I like calzones stuffed with greens that have been sauteed in olive oil with garlic, and hot pepper flakes, a little mozzarella, dry ricotta and hot sausage seasoned with fennel seed.\n\nThe greens can be anything from spinach to rapini but I prefer greens with a little bite to them.\n\nProbably the best approach would be to let your customers decide, similar to selecting the toppings for a pizza, and then add a couple of the popular versions to the menu as a grab 'n go item.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Our favorite calzone is ricotta, mozzarella and ham. Sauce on the side.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Calzones typically contain ricotta along with other cheeses and meats.\n\nStrombolis are often made with mozzarella and pizza sauce.\n\nIf you're making one, you can put anything you want in it. If you're buying one, expect ricotta in a calzone but not a stromboli.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I have a ex coworker that made a great Onion Stromboli. It was great. I never got her recipe cause she would bring it in so often, I never thought id have to make it myself.",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Question for Kali-Ann G",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, and welcome to the forum [emoji2] You've been very busy posting your delicious-sounding recipes and I have a question for you. I've heard that some Jamaican food is smoked with bay laurel wood. Is that right? I've seen you mention pimento wood. Are they the same thing with different names?\n\nIf you have recipes using bay wood for smoking, I would love to see some. Our tree could use some trimming right about now.",
"loss": false,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " In some of the BBQ forums I frequent, the recommendation is to not use bay laurel wood as it’s a member of the evergreen family and it’s a very strong taste. \n\nhttps://tvwbb.com/threads/bay-tree-logs-for-smoking.65626/\nBay Laurel for Smoking Wood? - The BBQ BRETHREN FORUMS.\n\nStill, if you are curious, you can try a few small pieces and see if you like it. What do have a for a smoker? I have a Weber Smoky Mountain and I use apple wood from trees on my property.",
"loss": true,
"prefix": "bbqcoder:"
},
{
"from": "human",
"value": " Thanks. It's a Weber but I'll have to go look at it to see what model it is.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I also have heard thst some Laurel is carcinogenic or poisonous.\n\nWe have a large one as well and can't confirm the exact species, so we don't use it for food or food prep.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "human",
"value": " Vinylhanger said:\n\n\n\n\t\t\tI also have heard thst some Laurel is carcinogenic or poisonous.\n\nWe have a large one as well and can't confirm the exact species, so we don't use it for food or food prep.\n\t\t\n\n\nSome bay tree species are poisonous, but not bay laurel. Laurel nobilis is the Mediterranean bay used in food since ancient times. I bought mine at a local herb sale at least 15 years ago, so I know it's edible.",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pizza Peels.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Do they make different types of pizza peels? Maybe with a backings and side guards?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " They make a lot of different peels.\n\nWood peels are considered better for delivering a pizza to the oven/stone while metal peels are preferred for removal.\n\nThere are specialty peels too. Some with a built-in rolling cloth covering that allows you to slide the pizza onto the stone more easily.\n\nNot sure what you are looking for in backings and side guards.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tThey make a lot of different peels.\n\nWood peels are considered better for delivering a pizza to the oven/stone while metal peels are preferred for removal.\n\nThere are specialty peels too. Some with a built-in rolling cloth covering that allows you to slide the pizza onto the stone more easily.\n\nNot sure what you are looking for in backings and side guards.\n\t\t\n\n\n\nJust a guard to keep a pizza from sliding right off the peel before it gets to the box.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I don't think I've seen that.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I think I've seen something that you need... called burnt and blistered fingers",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I've seen pizza peels with a raised backstop that helps to keep the pizza on the peel.\n\nhttps://www.amazon.com/Ultimate-Aluminum-Ceramic-Coating-Lightweight/dp/B01N2VUBKG\n\nIMO it would be like going through life with training wheels. \n\nPractice until you master the technique of using a traditional peel and be proud of your accomplishment. \n\nP.S. A home cook can usually get by with a cookie sheet turned upside down and sprinkled with a little corn meal to get the pizza into the oven. The same cookie sheet and a pair of tongs or small spatula to remove it from the oven.\n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tJust a guard to keep a pizza from sliding right off the peel before it gets to the box.\n\t\t\n\n\n\nAre you talking about for restaurant use? \n\nIs it speed that is required to move along in the job?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I don’t think a guard is necessary unless you keep dropping the pizza before reaching the box, costing your boss money.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "human",
"value": " and it won't cost him any money because I'll bet donuts to dollars that he abides by the 5 second rule.",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Wine by Taco Bell - really?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Who'e tried this? Who's interested?\n\n\nReports say that it's Canadian-grown pinot noir called “Jalapeño Noir\" \nI'm not sure if that's a pairing suggestion or if it actually has a pepper induced burn.\n\nGobsmacked.\n\n\nhttps://www.cnn.com/2020/09/14/business/taco-bell-wine-canada/index.html",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " I'd have been more impressed if they came out with private label cerveza.\n\nwell..not impressed but, Taco Bell with wine?? \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " I'm really not a fan of Taco Bell in Canada. I won't bother trying that.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Crockpot dilemma...HELP!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm sorry to bother all you experts on something so trivial, but I'm in dire need of help and this is always the place that I know I can get answers.\n\n'm doing a crockpot dinner for my two daughters' birthdays today and I'm not a cook to begin with. I found a recipe that was basically very simple and then of course, I couldn't leave well enough alone but added a bit to it.\n\nIt's a round steak slowcook recipe and it has potatoes, carrots, onion, celery in it. The problem is that it said to cut the round steak in 6 inch pieces and put it on top of the veggies and then a cream of mushroom soup and dry onion soup mix was mixed together to pour over it. It called for 2 lbs of round steak, and I basically got that okay. I didn't know if I was to leave the round steak that thick, so I sliced into it horizontally (as it was rolled like a roast) and then cut it into smaller pieces. I ended up with it kind of looking like stewing meat chunks.\n\nIt didn't call for any salt, pepper or any seasonings, and so I decided to add half of another envelope of dry onion soup mix OVER THE TOP. Of course I mixed salt and pepper in the liquid soup mixture before pouring it over. My questions are: Should that dry onion soup mix be mixed in or will it be soften and edible when it's finished. It calls for 7 to 10 hours on low. After over an hour I decided to take a baster and just put some of the liquid over it, but should the meat be covered too? There's not enough liquid on it to cover it.\n\nAlso, should you ever take the lid off and stir the ingredients together? I\"ve read different suggestions on this. I\"m just concerned that this meat is going to be tough. I also tried ot brown it and the onions in a fry pan before putting it into the slow cooker, but it just kept simmering in juice so I gave up and just added it after awhile. I couldn't even brown the darned meat right! I had added a bit of olive oil, but even with sopping the liquid off of it as it was in the frying pan I couldn't get it to brown and was afraid to be leaving the recipe too long before getting it together.\n\n'm sorry for the rambling and questions. I envy all of you who are so adept at cooking. I\"m almost 77 and haven't had anyone to cook for for such a long time. I have health problems that keep me down too much and I only do the occasional meal for my kids. If you have managed to read this book, I thank you, and for any insight into how I can manage to salvage this recipe.\n\nJovin",
"loss": false,
"prefix": "Jovin:"
},
{
"from": "gpt",
"value": " Hi, Jovin. I'm sorry this has been so difficult for you. Here's what I would do. Use a slotted spoon to take the big pieces out of the crock pot and put them in a bowl. Stir all the seasonings and liquid together and taste it. If anything, it might be too salty. If it is, add a little water. \n\nFor me personally, I don't like the mushy texture that comes from cooking vegetables for a long time. I would put the meat back in the crock pot and refrigerate the vegetables for a few hours. Put them back in, on top of the meat, after 4 hours and baste some of the liquid over the top. \n\nWith the size of the pieces you have, it will probably be done in 6-8 hours.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I agree with everything GotGarlic wrote. Good luck Jovin.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I am a little concerned about the addition of an extra onion soup mix, and more salt, as the first envelope of soup mix will have salt, and the mushroom soup, undiluted it salty as well. I too agree with what GotGarlic stated. If after tasting, the stew is too salty, take a clean frying pan, add 3 tbs. unsalted butter, and three tbs. all purpose flour, and place over medium heat. Stir until the mixture begins to brown. This is called a roux. For richer flavor, keep string until the roux is medium brown in color. Slowly stir in milk until the roux becomes a very thick sauce. at first, when you add the milk, the roux will become very thick. Continue stirring in the milk, a little at a time. The sauce will become silky smooth. Remove from the heat and stir into the crock pot. This will dilute the saltiness. you may need to add more fresh mushrooms. Do this while there is still a few hours of cooking time left so that the mushrooms can cook, and release their flavor into the stew.\n\nOne more ting, meat that is overcooked, even when completely covered by liquid, will be tough and dry. I know this from overcooking meat in a slow cooker myself. I suggest you take a small piece out, and take a test taste. If it is tender, and the veggies are completely cooked, turn off the heat, or turn to the lowest setting.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Using noodles in blended soups?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Due complications from cancer surgery, I am confined to a liquid diet for life. I have become quite adept at producing soups and smoothies, all of which must be processed with a blender. There is one thing I cannot find any reference to. I have used grains such as rice in the soups. I would like to know the affect of processing noodles in a soup. What happens?",
"loss": false,
"prefix": "chuck26:"
},
{
"from": "gpt",
"value": " Hi and welcome to Discuss Cooking [emoji2] I'm sorry to hear about your cancer. I hope you're recovering well.\n\nYou would just end up with lots of tiny noodle bits in the soup. Puréeing it won't cause any problems.\n\nTo change up the flavor, have you ever tried congee? It's an Asian soup where rice and seasonings are cooked for so long that the rice is very soft. If you need to, you could hit it with an immersion blender.\n\nHere's an example. Of course, you can leave out the corn and substitute something else. That's the beauty of soup [emoji2]\n\nhttps://www.seriouseats.com/2014/09/dim-sum-classics-silky-comforting-congee.html",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Welcome to the forum! Sorry to hear about the cancer. If you are definitely going to be eating smoothies for the rest of your life, you might want to invest in something like a Vitamix, if you haven't already done this. A Vitamix will blend ingredients so fine that things like tomato skins and seeds are more or less gone - you pour it through a strainer, and nothing is there! Things like cooked noodles would more or less dissolve - it would probably thicken the soup considerably. Things like beans grind up so fine, and thicken more than when ground in a regular blender, or with an immersion blender, so you have to add some more liquid. One thing you'll find out - things will blend smoother when thicker, as when very thin, the things like seeds will bounce around in the thin liquid, while when in thick liquids, they get broken up more. This happens with ice, in smoothies - in the beginning, when thin, the ice will break up some, but small pieces will continue to bounce around, until I add more ice, and it thickens up more, and the small pieces break up, and when it gets very thick, the ice is totally ground up. \n\nSomething that I don't often do, but can be done in the Vitamix, is to \"cook\" soups, simply by running it on high for several minutes. I often use this heating method, when grinding up ingredients for Mexican sauces, plus, nothing grinds up chile skins and seeds finer than this.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I agree that noodles would simply be dissolved, and thicken the soup. You can do the same by making a roux from equal parts butter and flour. You heat them, stirring until the roux just stats to take on a little color (blonde roux). You then add broth from your soup toe the roux, stirring in a little at a time until you have a thick sauce. You then add the sauce to the entire soup. It will cause the solids to remain suspended in the soups, and not settle to the bottom of the pot. This works great for legume soups (peas, beans, lentils), tomato based soups, or any smooth and creamy soups. You can also use flavored oils, such as sesame, oe extra virgin olive oil in place of the butter, to add flavor and depth to your soups.one more thing, if you want to blend in noodles, fresh noodles will blend better than dried noodles, and taste better too.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freeze Pizza",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Does anyone know the best way to freeze pizza?",
"loss": false,
"prefix": "lisagail5:"
},
{
"from": "gpt",
"value": " I just took two slices out of the freezer for my lunch.\nI separate the slices on wax sheets and put in a gallon freezer bag.\nWhen I want some I remove the slices and thaw out.\nI never use a microwave to heat. I heat up the slices in the oven at 375f.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "human",
"value": " My favorite way to heat up frozen pizza slices is to microwave for about 30 seconds, and then put in a toaster oven on toast for 2-3 minutes. I have a Panasonic Flash Express oven which quickly re-crisps the crust and browns the toppings, but the pizza needs to be pretty well thawed for that to happen (hence the microwave step).",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " Similar to those above I place individual slices of cold leftover in an old bread bag and reheat them from frozen in the toaster oven at 425F for 8-10 minutes.\n\nI prefer this method using slices of good quality fresh pizza over keeping a commercial frozen pizza on hand.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I usually end up finishing a large pizza by day 3, so no freezing for me, thanks.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "gpt",
"value": " I usually finish a large pizza on night one.\n\nIf there is anything left, it is microwaved if lunch and just eaten cold if breakfast.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "human",
"value": " It doesn't often happen to me that pizza remains either, but if it happens I separate it into slices in aluminum foil and put it in the freezer. When needed, I thaw it in the microwave before spending 3 minutes in the oven.\n\nThis only applies to homemade pizza.",
"loss": true,
"prefix": "valery73:"
},
{
"from": "gpt",
"value": " Leftover pizza? What's that? Like Chinese food, I can eat it every day until its gone...I reheat it like Scott does... I nuke it for a minute to get the inside warmed up a bit, then finish it in the toaster oven to crisp up the crust..",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "human",
"value": " We get a large for us two. 12 slices. So there is always some left over and I will not take a chance on having to toss any of it. \nSo into the freezer the left overs go. Then you can have a slice the next day or a slice two weeks later.\nAnd this is take out pizza from our favorite pizza place. Best around.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " lisagail5 said:\n\n\n\n\t\t\tDoes anyone know the best way to freeze pizza?\n\t\t\n\n\n\nDo you want to freeze raw pizza or already baked pizza?\n\nUnbaked pizza: Roll out your dough and place on a pizza pan or sheet pan, apply the sauce, toppings and cheese, freeze it uncovered. Once frozen, remove it from the freezer, remove it from the pan, wrap it in a good quality plastic wrap that will stick to something besides itself, and put it back in the freezer until you want to make pizza!\n\nBaked pizza: Wrap each piece individually in plastic wrap or aluminium foil, place in a large ziplock bag and freeze until you want pizza!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " you can also purchase frozen pizza",
"loss": true,
"prefix": "roadfix:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's the deal with Tofu?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hey all! What's everyone's thoughts on Tofu? I'm currently making my own tofu and would love to get your feedback on how Tofu could be improved! I for one am focusing on the texture and taste itself.\n\nAre there any pain points that you guys have? Or things you love about it which you couldn't go without?\n\nThanks,\n\nDavid",
"loss": false,
"prefix": "Davidailey123:"
},
{
"from": "gpt",
"value": " Welcome to the forum! \n\nI tried that years ago, but only when I wanted \"silky tofu\" - something that I haven't made in years, and I could never find tofu \"soft enough\" in the markets. I usually prefer firm, or extra firm tofu (I couldn't make this as well as what's in the markets), as it holds up better in a stir-fry. I usually freeze it, then thaw it, before using in a recipe, as it absorbs the flavors better, and doesn't seem to break up as easily. \n\nI used to use it more than I do now, because of a vegetarian lady I knew. But I still get some occasionally, when at the Asian market, when I see a particular recipe I want to try.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " The biggest thing with tofu, is its consistency.\nPeople are going to say that tofu is basically a taste absorber, and will taste like whatever sauce you put it in. to some extent the is true, but it still has a taste of its own. You either like it or not. Getting back to the consistency, it ranges from Soft/ Silky as mentioned above to extra firm. Freezing then thawing does change the consistency. Pressing the tofu to get the extra water out also makes it firmer. Frying it in oil will give it a more chewy texture. Grilling it ( after pressing ) will kinda firm up the outside, leaving the inside relatively soft.\n\nI've made my own ( actually just ate it last night in a tofu with string beans and broccoli dish). Kinda like the same technique in making Paneer cheese. Boild the milk ( soy milk), curdle it , strain it, press it . ( I made my own soy milk too. ). \n\nIve seen/ heard of people using the softer, silky tofu in smoothies to give I a creamy texture.\n\nIf you goo into an Asian Grocer, you'll see wide varieties. Different firmnesses, Spiced,fermented, strips, fried, pressed .\n\nI sometimes slice he tofu into about 1/2 inch thick \" Steaks\", marinated them in a simple broth, pat dry, then press them on a panini press that I sprayed with pam. Can use that to a make a sandwich ( usually something like a Bahn Mi, with cucumber, pickled daikon/carrots, cilantro, maybe some hot peppers and a spread of mayo on a decent roll).\n\nYou can crumble it up, toss a little turmeric , salt and some diced veggies to make a tofu scramble ( I usually add a little cream sauce to it, to give its a more runny consistency. Actually having that for dinner tonight. The Turmeric adds both flavor, but also gives it that yellow egg look).\n\nVegans will take it too the next level, crumbling its and using it in place of ricotta cheese ( to me just tastes like crumbled tofu, soy you have to have a really good imagination with this one),but from a consistency point of view , I works. Ive also crumbled it, mixed mitt with salt, garlic powder and lemon rind ( and a few other things) and used to as a \" Feta Cheese\" substitute when making spanakopita . It works pretty good. Also, blending up the silken tofu along with other ingredients could make a \" Vegan Cream Sauce\". Just have to make sure you have enough flavoring to drown out most oof the subtle tofu flavor, but the creaminess itself definitely is comparable o a cream sauce.\n\nIn soups ( Miso, hot and sour, Chinese Vegetable )\n\nYou can even make \"Tofu Croutons\" to snack on. I dont remember the recipe exactly, but I think I diced up the cubed tofu, lightly oiled, then put them in a ziplock with a flour/ spice/ salt mixture ( could be Asian, Indian, Mexican influenced depending on the spices you use). Shake so all the cubes get coated, then bake for whatever the recipe calls for , forget. And you have spiced tofu cubes to snack on.\n\nToss it in spring rolls \n\nthose were just some ideas floating through my head at 4am.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I love tofu. Family hates it. So basically all I use it for are stir frys.\n\nThat's all I got.\n\nI did do a fried dish once. They liked that so may do it again.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "human",
"value": " We don't care that much for tofu, at any consistency and probably eat it 3 times a year. Soybeans have about twice as much fat as chick peas or white beans, so we eat those more. There's a chickpea tofu as an option. https://www.deliciouseveryday.com/burmese-chickpea-tofu-recipe/",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I avoid tofu at all costs. I like being a barratone!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Have tried tofu many times.\nCould just never enjoy it enough to use with any regularity.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI avoid tofu at all costs. I like being a barratone!\n\t\t\n\n\n\n\nBased on the myth, it's still funny. \n\nYou could be a base if you gave up dairy and beef, with all the trace female hormones that are bioavailable to humans. Not that you want to be a base.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " blissful said:\n\n\n\n\t\t\tBased on the myth, it's still funny. \n\nYou could be a base if you gave up dairy and beef, with all the trace female hormones that are bioavailable to humans. Not that you want to be a base.\n\t\t\n\n\n\ndaddy sang bass, mama sang tenor\nme and little brother would join right in there ~ Johnny Cash",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " This actually brought another favorite song of mine to mind.\nhttps://m.youtube.com/watch?v=8di4rURrPqM",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Old, Icy, Frozen French Fries = Amazing Hash Browns",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Ok… I have tried this twice now with old frozen steak/regular fries and they have turned out great. Take these old pups and put in a sieve and rinse under hot running water. Drain well, sandwiching between some towels (cloth or paper). Put them in a food processor and pulse a few times until coarse to medium chop.\n\nSandwich the output between pieces of wax paper (or plastic) and form into a 3/8 inch thick rectangle, with something to press it down so it is about the size of your largest spatula.\n\nAdd using spatula to shallow fry in cast iron around 350°F. Season with salt and pepper and use the spatula to collect any loose pieces into the rect for a few minutes, then flip to fry the other side and season, continuing to fry for a couple of more minutes (again collect any loose pieces using spatula into the rect as needed; there should be few, if any at this point). Remove via spatula and drain on paper towel. Yum!",
"loss": false,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " They don't need a binder of some sort? Sounds interesting.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxy, I believe the 'hot water' alone would help bind together the frozen fries, which are already partially cooked and have oil in/on them. You're compressing them between the paper - \n\nSounds like a great recipe Scottin! ...in so long as there is no stale freezer taste on the taters!... Worth the try!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Nice save of the fries.\n\nIf you have a chance, try this: Put a portion of Tatertots in a dish and microwave to thaw them. Then fry the in a hot skillet. Great hash browns.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I've chopped frozen fries up many times too go with eggs and sausages for breakfast..good stuff",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tThey don't need a binder of some sort?\n\t\t\n\n\n\nNo. By the time they were ready to flip it was surprisingly cohesive.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " Never considered. It does sound interesting. But I just throw them away. Not proud of it, but we waste a lot of food around here.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tThey don't need a binder of some sort? Sounds interesting.\n\t\t\n\n\n\n\n\nScottinPollock said:\n\n\n\n\t\t\tNo. By the time they were ready to flip it was surprisingly cohesive.\n\t\t\n\n\nI think wetting the fries and chopping them up somewhat would dissolve some of the starch in the potatoes, which would then bind it together as the patty heated up.\n\nGreat idea [emoji362]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " freezing fries is one of my primary ways too long term store potatoes from the garden. I have enough to play around with s ill give int a go.",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dried Milk",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I prefer to use fresh whole milk for cooking, baking and drinking, but my consumption of it varies greatly. My sister introduced me to this dried milk product that I had not heard of. It is a Nestle product and is made in Mexico, but it is a very good product. It is Nido, https://www.amazon.com/s?k=Nido&ref=nb_sb_noss_2 I now keep it on hand to use and keep me out of the grocery stores when I run out of fresh milk.",
"loss": false,
"prefix": "bethzaring:"
},
{
"from": "gpt",
"value": " I use that when baking and the recipe calls for dried milk. I do keep it in the freezer with flours I don't use often simply because I don't use it often.",
"loss": true,
"prefix": "medtran49:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chicken Flavor",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello All! I consider myself a pretty good cook but there is one thing that I can't figure out. Whenever I cook chicken whether grilling, oven or stove top I always get this wild game flavor after its done cooking. I tried coating with barbecue sauces, salt and pepper but nothing seems to get that wild flavor out of the meat. The meat smells fine before I start cooking it. I never taste that when I get chicken from a restaurant or deli cooked chicken. Anybody else experience this?",
"loss": false,
"prefix": "Bob Bolshavic:"
},
{
"from": "gpt",
"value": " No. I buy all of my meat from Omaha Steaks and the only chicken they sell is boneless skinless chicken breasts. I wrote them a letter once, asking them what they do with the rest of the chicken, but they never responded.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Welcome to the forum!\n\nI'm not sure what that \"wild game flavor\" is you are getting in your chicken. What places do you purchase that chicken? Is this chicken that has been brined? I have noticed that a lot around here, and I refuse to buy chicken or pork (the other meat this happens in), which not only have water pumped into them, but seasonings - maybe it's these seasonings you are tasting? One store around here has every chicken and pork they sell brined, so I don't buy them there.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " The only time I've noticed an odd taste is with inexpensive leg quarters from older birds.\n\nThe first thing I would do is shop for my chicken at another store.\n\nSome game recipes recommend soaking meat/poultry in saltwater, buttermilk, or regular milk to tenderize it, draw the blood, gamey flavor, etc...\n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I usually get them from Walmart or Sav A lot. Its always a whole chicken or parts with bones. The boneless skinless parts I have not noticed that flavor. I love them deli rotisseris and even bought a rotisserie awhile back for myself but still can't get rid of that wild flavor.",
"loss": true,
"prefix": "Bob Bolshavic:"
},
{
"from": "gpt",
"value": " Funny tasting chicken..\n\nFirst thing I'd do is buy from a reputable, local butcher.",
"loss": true,
"prefix": "Phil:"
},
{
"from": "human",
"value": " Phil said:\n\n\n\n\t\t\tFirst thing I'd do is buy from a reputable, local butcher.\n\t\t\n\n\nNot everyone can afford to do that.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " At least change brands.",
"loss": true,
"prefix": "Phil:"
},
{
"from": "human",
"value": " Bob Bolshavic said:\n\n\n\n\t\t\tI usually get them from Walmart or Sav A lot. Its always a whole chicken or parts with bones. The boneless skinless parts I have not noticed that flavor. I love them deli rotisseris and even bought a rotisserie awhile back for myself but still can't get rid of that wild flavor.\n\t\t\n\n\n\nI'd definitely try a different brand. I can often get Sanderson Farms for a very affordable price and it isn't full of solution (the label says \"less than 1%). I'd try Tyson or Purdue to see if you have any luck with that. Sav-a-lot is probably selling whatever's cheapest, maybe older birds. I like a bargain, and shop Aldi and Lidl, but Sav-a-Lot has always seemed pretty sketchy (I have no evidence of this, just a personal feeling).",
"loss": true,
"prefix": "bakechef:"
},
{
"from": "gpt",
"value": " Bob Bolshavic said:\n\n\n\n\t\t\tI usually get them from Walmart or Sav A lot. Its always a whole chicken or parts with bones. The boneless skinless parts I have not noticed that flavor. I love them deli rotisseris and even bought a rotisserie awhile back for myself but still can't get rid of that wild flavor.\n\t\t\n\n\n\nHave you tried capons, or cornish game hens? They are, IMHO, better tasting than is chicken, at least for roasting. Also, Whole chickens are not always equal. Roasting chickens are older birds, meant to be slow-roasted with herbs, and seasonings, to tenderize the tougher, richer meat, while fryi g chickens, even purchased whole, are more tender, and have less intense flavor. Aso, be careful not to purchase stewing hens, as these are best used in soups, and stews, or braised. Your recipe will dictate what kind of chicken you should purchase,\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tThe only time I've noticed an odd taste is with inexpensive leg quarters from older birds.\n\nThe first thing I would do is shop for my chicken at another store.\n\nSome game recipes recommend soaking meat/poultry in saltwater, buttermilk, or regular milk to tenderize it, draw the blood, gamey flavor, etc...\n\nGood luck!\n\t\t\n\n\n\nAunt Bea, I agree. My go-to is generally buttermilk after an initial soaking in saltwater when cooking game. It may work here.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " My parents were big hunters, pheasant was always soaked in milk as you never new how old the bird was. Worked for them (and me). \n\nCapons are neutered roosters and butchered at about 15 to 16 weeks. Heftier in the meat department but fattier. \n\nCornish hens mature a lot faster than your regular meat birds, quickly reaching their ideal weight of about 2 lbs for slaughter.\n\nYour typical stewing hen is 'probably' an old layer, often 'dual' purpose, meaning that they are good layers but also reach a decent size for meat purposes. \n\nMost box stores have production meat birds. I would doubt that they are \"old\" birds. Getting older birds would more likely be from small butchers who get them from local sources. Only butchers I've ever known like that are very honest in telling you that they are \"stewing chickens.\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Phil said:\n\n\n\n\t\t\tAt least change brands.\n\t\t\n\n\nAgreed.",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the best temperature to cook noodles?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " To cook noodles and make them get soft, what is the best temperature?\nI mean instant noodles, ramen. 80°C, 90°C?",
"loss": false,
"prefix": "wjnhgy:"
},
{
"from": "gpt",
"value": " Boil your water/stock/broth, pour it into a bowl - add noodles. Cover, let stand for 2 or 3 min. \n\nAll the ones I've had this is what you do... you are not 'cooking' them, just softening.\n\nand Hi and Welcome to DC wynhgy!\n\noh oh, not true, just remembered there was one where I boiled the broth on the stove, added the noodles and simmered for 2or 3 min.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tBoil your water/stock/broth, pour it into a bowl - add noodles. Cover, let stand for 2 or 3 min. \n\nAll the ones I've had this is what you do... you are not 'cooking' them, just softening.\n\nand Hi and Welcome to DC wynhgy!\n\noh oh, not true, just remembered there was one where I boiled the broth on the stove, added the noodles and simmered for 2or 3 min.\n\t\t\n\n\n\nThat's what I do.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " but what is a good boiling temperature? I would like to know the celsius",
"loss": true,
"prefix": "wjnhgy:"
},
{
"from": "human",
"value": " Water boils at 100 degrees Celsius. I'd go with that and make adjustments for elevation.\n\nWelcome to DC!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Water boils at 100C, 212F.\n\nI go by sight. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " Just Cooking said:\n\n\n\n\t\t\tWater boils at 100C, 212F.\n\nI go by sight. \n\nRoss\n\t\t\n\n\n\nExactly! Besides, no one is going to get liquid water higher than 100C without some fancy finagling. It evaporates.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " You don’t need to know the temp of the water to cook ramen. Heat the water until it’s very hot and little bubbles start forming.\n\nThen add the ramen. You don’t need to use boiling water, just very hot water.\n\nYou don’t need to cook ramen. You just rehydrate it",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Stove Levels.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " How much do stove dials vary numbers wise? I never know what is low, medium-low, medium-high, or high. Also not sure if 6 or hi are equally appropriate for boiling. Do they ever standardize the numbers? Any stoves that give a quantitative energy output for each value?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Don't try to make sense of the numbers. Imagine the dial as a clock. 12 at the top, six at the bottom, etc. \n\nSix o'clock is medium, between six and nine is med. high, between nine and twelve is med high to high. Same going the other way. between noon and 3 is low, between 3 and six is med low.\n\nSimmer is wherever on the dial you get the pot to actually simmer.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " In addition to what Andy said, the type/ quality of pot you use can make a difference as well. Not necessarily in the ultimate final temp, but in the time it takes to get there. I recently got a new stove top and was cursing it for a few months , cause it seemed to take forever for things to reach the temp I was looking for, until I got new , higher quality pots. These guys get to temp quickly, and hold their heat much longer and better. I didnt realize the importance of a decent pot until just recently. ( not that what I had previously was bad, but the bottom was a little warped, so they didnt sit on the stove top evenly causing certain parts of the pot to get hotter quicker than others ( not too mention they would sometimes spin as I was mixing, which was a real treat). If I had gas probably wouldn't have been as much of an issue due to the flame doing the heating and not sitting on a flat surface.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " When I was a kid, we had a built in gas, cooktop. One of the burners had degrees F as the markings. The burner had a sensor in the middle, so it would keep the food at whatever temperature you set it to. That house was built in 1959. I wonder why we don't see that now.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " What does simmering look like? I just assumed like a luke warm.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tWhat does simmering look like? I just assumed like a luke warm.\n\t\t\n\n\nNo, simmering is just under a boil. The temperature should be between 190°F and 205°F and the liquid should be just barely bubbling a little.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Cooking4, think of simmering as a shimmer with some bubbles.\n\nLuke warm is not going to cook anything further - other than maybe some bacteria!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I'd just look at the pot and see if it is doing what you want it to be doing..every stove and dial vary..",
"loss": true,
"prefix": "Rocklobster:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What to do with flour tortillas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made enchiladas that were ok but I don't think I will make them again so now I have to know what to do with the remaining stack of tortillas. Any ideas?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Enchiladas really should be made with corn tortillas. With that said, I use flour for burritos and quesadillas, of which you can stuff with a wide variety of yummy stuff.\n\nLove a good breakfast burrito (eggs, cheese, sausage, tater tots, and salsa).",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " You can make a quick skillet pizza with flour tortillas. Use a tortilla to make a wrap-type sandwich for lunch.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I usually have a package of flour tortillas, in the fridge.\n\nMy personal preference for enchiladas are flour tortillas. May not be authentic but, works for us. Tostadas are great and simple. Taco bowls too.\n\nI make wraps with various ingredients. I make skinny taquitos to freeze for snacks.\n\nI often have a warmed, buttered tortilla, instead of bread with a meal.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\n\t\t\tI made enchiladas that were ok but I don't think I will make them again so now I have to know what to do with the remaining stack of tortillas. Any ideas?\n\t\t\n\n\n\nHi, yesterday I started working on my Mexican binders. I have quite a lot of recipes calling for flour tortillas (including a lot for enchiladas using all types of meat.) I found a recipe calling for ground chicken, \"Chicken Picadillo\" wrapped in flour tortillas. If interested, let me know and I will be happy to post the recipe. Or, I take requests if you prefer something else. lol",
"loss": true,
"prefix": "cookieee:"
},
{
"from": "gpt",
"value": " We make fried strips for chilaquiles. Cut them into triangles to pick up a Mexican chorizo and cheese appetizer.",
"loss": true,
"prefix": "CraigC:"
},
{
"from": "human",
"value": " Flour tortillas are good for burritos. If you deep fry your burritos they become chimichangas. \n\nIf you're just trying to get rid of the tortillas, cut them into wedges, drop them into hot oil, and grab a jar of salsa.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Jacques Pepin uses them to make a Pear Tart.\n\nStarts at about 1:45 into the video\n\nhttps://www.youtube.com/watch?v=kSwUy7FVNNo",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " For rustic pizza, toast the flour tortillas at 375° or so until barely brown, then drizzle or spray with olive oil and eat them with a burratta or chunks of mozzarella, sliced tomatoes, arugula, basil leaves, sliced salame or soppressata, etc.",
"loss": true,
"prefix": "Bitser:"
},
{
"from": "gpt",
"value": " Mexican Pizza - Lightly fry 2 flour tortilla, flipping until crispy. Heat a can of black, refried beans in the microwave. Quarter grape, or cherry tomatoes. Drain sliced, black olives. Mine a quarter cup of green onion stems. \n\nBrown a lb. of ground beef with the onion, a quarter cup of diced red bell pepper, 1.2 tsp. dried cumin, 1/4 cop minced cilantro, 1/4 tsp. ground coriander, 2 tbs. chili powder, 1 tsp. salt. Add 1/4 cup of water to beef mixture, cover, and simmer for 5 minutes. Remove lid and fry over medium heat until water has evaporated. \n\nSpread refried beans on one tortilla. Top the beans with the ground beef. Sprinkle on shredded Cotija cheese. Cover with 2nd tortilla. Top with veggies, black olives, and shredded medium/sharp cheddar. Place under broiler for 3 minutes, or until cheese has melted. Sere hot with sour cream and youfr favorite h9t sauce.\n\nFour Tortilla Treats:\nCut 4 tortillas into 2 inch squares. Saute' in oil, or butter until lightly browned, and crispy. Sprinkle with cinnamon and sugar, or top with honer, or fruit jam.\n\nQuesadillas:\nTop flour tortillas with Pepper Jack shredded cheese. Bake in 350' oven until tortilla is crispy (about 7 minutes). Top with diced tomatoes (optional).\n\nMore options:\n1. Steak Burritos\n2. Spicy Nachos with seasoned ground beef and cheese sauce (black beans, red beans, dark red kidney beans are optional)\n3. Flour tortilla chips\n4. Empanadas\n5. Wraps\n6 Enchilada Pie\n7. Wet Burrito\n8. Fajitas\n9. Breakfast Burritos\n10. Carne Asada burritos, or tacos (an absolute favorite of mine)\n11. Sliced fruit, and sweetened sour cream tacos\n12. Blueberry Chimichanga (my creation using blueberry pie filling. Top with \noowdered sugar/vanilla glaze. You can sub cherry, or aple pie filling. Dust with sugar and cinnamon with apple, or cherry)\n\nThat's a few ideas for you flour tortillas. \n\nSeeeeya;Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " A couple more ideas:\n\n13. Mexican Stromboli - talk about fusion! Place cooked Mexican chorizo, diced onion, minced garlic, browned ground beef, and Qeso Fresco onto flour tortillas. Add chopped peppers if so desired.; Jelly-roll, and bake for 15 minutes in 35-' oven.\n14. Seafood Tostada - crisp whole flour tortilla and top with seafood of choice, and accompanying sauce. Examples: butter/garlic sauteed shrimp with pico de gallo, Seared scallops with lemon, ceviche, lump crab with corn, Anaheim peppers, lime, and diced tomato, Skate, or ray with butter, lemon, and parsley, well you get the idea.\n\nThat's a few ideas for you flour tortillas. \n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Garlic Scape Pesto",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made this last year and again today.\nSimple, good so I figured I'd pass it on.\nVery strong garlic flavor if mixing it into room temp or cool pasta\nMixing it into warm pasta or cooking it a bit definitely takes the bite out of it.\n\nI made a pasta and broccoli with the Scape pesto.\n\nCooked the pasta until almost done\nTossed the already cut up broccoli pieces in with the pasta last minute or so.\nDrained \nQuick rinse, the put back in the pot with , added the scape pesto a little S & P , mixed and ate.\n\nNot sure if it will freeze or not ( the pesto) so I placed a little bit in a container to test, which actually reminds me that I never checked on that stuffed mushroom that I was testing to see how it froze and reheated. Gotta go searching for it \n\nhttps://food52.com/recipes/print/22491?signed_up=1",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Larry, that link wants me to sign in. Maybe link to the recipe, not the printable version.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " See if this link works \n\nhttps://food52.com/recipes/22491-garlic-scape-pesto",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tSee if this link works \n\nhttps://food52.com/recipes/22491-garlic-scape-pesto\n\n\n\nLink works - no sign in needed.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " The new link works for me too.\n\nIf you are interested, I came across a vegan recipe for garlic scape pesto that uses pumpkin seeds instead of nuts. It's in French, but Google does a really good job of translating it. There is only one word I would have changed and it's not wrong, just not optimal. This claims that it can be frozen. https://www.ricardocuisine.com/recettes/8422-pesto-a-la-fleur-d-ail",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Wish we could still get them.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tThe new link works for me too.\n\nIf you are interested, I came across a vegan recipe for garlic scape pesto that uses pumpkin seeds instead of nuts. It's in French, but Google does a really good job of translating it. There is only one word I would have changed and it's not wrong, just not optimal. This claims that it can be frozen. https://www.ricardocuisine.com/recettes/8422-pesto-a-la-fleur-d-ail\n\n\n\n\nThanks, Ill give it a shot.\n\nI already froze and now in the process of thawing out my last batch. I figured Ill need to know if it works since ill have another 80 + Scapes to play with in a few weeks. Need to be prepared.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Just and update on the original recipe posted.\nI froze and defrosted a portion and tasted it side by side of the original batch.\n\nGood news, no difference at all.\nTaste, color, consistency, freshness and potency identical.\nI will harvest the rest and make a bunch of scape pesto to store for future use.\n\nLast year I made scape picked which were good and would store fine, but not as good as the pesto, so whatever I don't eat stir fried up, ill use in the pesto",
"loss": true,
"prefix": "larry_stewart:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pesto Fresh or Blanched Basil?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Question. I just watched a video of a pesto recipe. The basil was blanched, cooled then proceeded with the recipe.\n\nI usually ( always) have made pesto with fresh uncooked basil ( sometimes I add spinach to make it a little more mild).\n\nAny preferences ?\nIm guessing the blanched/ shocked basil may hold its color better, but any other benefits ?",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I've always used fresh and never had a problem with the color.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I just watched a Jacques Pepin video showing the same thing. \n\nI don't blanch. I don't add jalapeños. I use either pine nuts or pistachios.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I can't think of any benefits from blanching it. It's so delicate it seems to me that that treatment would make it more difficult to make it a flavorful paste. I don't know why, but I don't like the idea.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I have never blanched basil for pesto, but there is a sauce that I've made, from Asian Flavors of Jean-George, in which Thai basil is blanched quickly, and some very bright green oil is made from it, which is made into a thin, emulsified sauce, with egg yolks, lime juice and fish sauce. I can see how the basil in pesto would be brighter green, if treated this way, but I'd want to try it, side by side with the raw basil pesto, to see how the flavor compares, before doing that on a regular basis.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I have not heard of blanching basil for pesto. My go to recipe for decades has been half basil and half parsley for the nutritional kick. I should try basil only to see what it takes like. I generally use toasted walnuts, and fresh garlic. Reminds me, my neighbor hasn't given me basil yet. We trade various veggies and herbs. I believe the frosts and freezes may be over for this Spring; had 4 frosts last week. May 25 is the average last Spring frost.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " I would blanch the pesto, if I had concerns about micro-organisms, like if birds pooped on it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI would blanch the pesto, if I had concerns about micro-organisms, like if birds pooped on it.\n\t\t\n\n\nIf that was the case, I'd use it in a cooked recipe.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " I just watched the Jacques Pépin video about this. I think he blanches the basil for two reasons. 1) The basil takes less space in your food processor that way. 2) He takes off a couple of teaspoons of the pureed basil and EVOO and freezes it. He has a zipper bag filled with packets of plastic wrapped basil puree to use in winter, when his basil plants aren't around. There are many foods that should be blanched before freezing.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Lactic Acid",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Anyone ever use lactic acid for any recipes?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I know there aren't many candy makers on here but I am still experimenting with gummy candy and getting the right texture and instead of using sugar alcohol like sorbitol I thought this might have a similar affect.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " Rather than Sorbitol, Xylitol is actually good for the digestive tract. It is found naturally in foods, and made by our own bodies. It has a cooling sensation on the tongue, which is pleasant, and kills plaque bacteria, aiding in oral hygiene. Erythritol is even easier to digest, but though it doesn't spke blood sugar, it doesn't have the health benefits if Xylitol.\n\nLactic Acid will have a sour flavor. Are you maybe confusing it with Lactose (milk sugar)? Here's a link where you can purchase lactose - https://www.amazon.com/NOW-Foods-733739069405-Lactose-Sugar/dp/B0014UEEOS\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Nope.\n\nI thought I had, but it was citric acid and lipase I used.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " I saw Lactic acid on commercial gummy ingredients. I have citric acid also if I want to add sour. But I mostly want to add elasticity to the gummies. Otherwise they are like leather.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Lactic acid won't add elasticity. Items that can help include collagen (it's what gelatin is made of), pectin, and egg white. Marshmallows are a combination of beaten egg white, and powdered sugar.\n\nI used to make a treat for my children, when they were young, called Knox Blocks. They were a somewhat rubbery finger gelatin. It was just Jell-O brand gelatin with a packet of Knox Unflavored Gelatin added. iI didn't melt at room temp, and could be easily eaten with fingers. \n\nHere's a site with directions for making home made gummy candies. Modify as needed.\n\nhttps://sugargeekshow.com/recipe/gummy-recipe/ \n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tLactic acid won't add elasticity. Items that can help include collagen (it's what gelatin is made of), pectin, and egg white. Marshmallows are a combination of beaten egg white, and powdered sugar.\n\nI used to make a treat for my children, when they were young, called Knox Blocks. They were a somewhat rubbery finger gelatin. It was just Jell-O brand gelatin with a packet of Knox Unflavored Gelatin added. iI didn't melt at room temp, and could be easily eaten with fingers. \n\nHere's a site with directions for making home made gummy candies. Modify as needed.\n\nhttps://sugargeekshow.com/recipe/gummy-recipe/ \n\nSeeeeya; Chief Longwind of the North\n\t\t\n\n\n\n\nI have pectin too. I will give that a go next batch. I have found however that decreasing the amount of knox gelatin makes it less leathery and more sticky, but too little makes it fall apart in mold.",
"loss": true,
"prefix": "Cooking4Fun:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Frozen extract OK? No answer on search engines",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, i couldn't find the answer to this anywhere online, but maybe others would be better at finding the info. \n\nIf peppermint extract was in a cold entryway for about 24 hours (somewhere between 32 degrees and 40 degrees farenheit), would that ruin it for use in mint candy and desserts?\n\nIt was in brown carton inside an unheated enclosed entryway. Not totally exposed to the weather, but cold enough. Thanks.",
"loss": false,
"prefix": "JudySmith:"
},
{
"from": "gpt",
"value": " Welcome to DC.\n\nIt'll be fine. Extracts are basically just flavored alcohol.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Thank you so much Andy!",
"loss": true,
"prefix": "JudySmith:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What spices to never use together",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " like I said in another post spices are tricky. I am not to the the point where I can use spices without recipe direction and may never be. Maybe few people can use spices and really know what they are doing. But what spices do you never use together?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I find spices to be pretty lenient... if in doubt, experiment with a small sample of what you want to spice up. The only time I can recall ruining a dish with a spice was a pineapple upside down cake whose recipe called for cardamom (hated it).",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " Most spices work well together. However, some spice mixes need multiple flavors that will work, as in curries, Chinese 5-spice, etc. I once accidently added cinnamon to a good ragu. The cinnamon was in a reused bottle that wasn't labeled properly. The cinnamon didn't play well with the other herbs in the sauce. It was bad enough that it couldn't be salvaged.\n\nWhat You are asking is best determined by experimentation. The famous Lee & Perrins Worcestershire Sauce is such a flavor experiment. Look up the history online. It's an interesting story.\n\nHere's a link to a Penn State Extension document on the subject.\n\nhttp://bkc-od-media.vmhost.psu.edu/documents/HO_PE_foodherbspicepairing.pdf\n\nSeeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How long do spices last",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " also how to know when the spice is no longer good. By the taste of the spice? I suppose it differs for every spice the shelf life. Spices are tricky to use and know which ones to use.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Spice companies tell you spices are good for 6 months. Of course they'd like it if you bought all new spices every six months.\n\nI use spices until they're gone. If they lose some of their strength, add a little more. \n\nI actually have a bottle of whole cloves that are about 25 years old. I never use them so they'll probably outlive me.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Jarred spices usually have a \"use by\" date on them. I can't say I pay much attention to it, but have tossed some that were really old. They more or less just lose their flavor as opposed to going moldy or rancid.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " It does depend on the spice or herb. I have some Spanish smoked paprika that I bought years ago and didn't use much. We have started using it and it still has plenty of paprika and smoke flavours. It has a \"best before\" date sometime in 2012. \n\nSpices that are not ground last a lot longer than ground spices. Ground fenugreek gets a smell that makes me nauseous, when it gets too old. I only buy it whole now.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " 6 Months is probably the general rule of thumb you'll get, but like the others, some spices I use quickly and others I buy in bulk online or at a local Indian market, and they seem too last for years. Its possible they may lose some of their potency, but I taste everything I cook as Im cooking, and Ill adjust accordingly.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Ground spices definitely don't last as long as whole, and some ground spices last longer, or so it seems, simply because they are so intense to begin with, such as cinnamon and cloves. Many years ago, when buying these spices from supermarkets in those tin cans, they must have been old when I bought them, and I would increase the amounts in many baked goods. But years later, when I started buying from a spice shop in the Italian market, that had super fresh spices, due to rapid turnover, and the intensity was amazing, compared to what I had used up 'til then. And after that, I didn't have to increase those amounts in recipes! And when I first bought some paprika at the old Paprika Weiss store, on the upper east side of New York, I had never tasted anything like that before - I only knew paprika as something to dust food with, for color! Things like that I keep in the freezer, and just keep a small amount in the spice drawer.\n\nI keep a lot of my spices in Foodsaver bags, and when I need to refill the jars in the spice jars with small amounts, I just snip the corners of the bag, and refill, with the ground or whole spices, then I re-vacuum-seal the bag, and put it away until next time! And some things, such as cumin, coriander, and many dried peppers, I'll grind myself when I need them. Peppers are better to grind outside, in good weather! And of course, black pepper is best freshly ground; I have at least 4 peppermills around the kitchen and dining room, plus one for white and one for Szechwan peppercorns - all best freshly ground.\n\nWith most of those masalas I make, for Indian food, I make smaller amounts - like ¼-½ cup - than recipes often make, which is often 1½ cups. This large amount would loose a lot of flavor, unless I was using this every day! The sambar masala I make more of, but I share that with some friends.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What to do with flax seeds",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " for some reason I collected a whole bunch of flax seeds and don't know what to do with them. Any suggestions?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " When I was watching my carbs ( for medical reasons) flax seeds were something I could eat High in protein, High in fiber. I bought flax seed that was kinda milled into a rough flour and followed a recipe to make flax seed crackers. Didnt work out well. That being said, ive seen people work it into bread dough, use as a granola ingredient, sprinkle it on yogurt... I think for health and diet benefits its a winner, but for actual taste ( especially as the main ingredient) not so much ( at least in my limited experiences)",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Grind them in a little coffee/spice grinder. Take 1-2 T per day, in breakfast cereal, oatmeal, cookies, breads. They taste nutty and are high in omega 3 fats. They are good for many health reasons.\nhttps://nutritionfacts.org/topics/flax-seeds/",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Sometimes, I add a heaping spoonful of ground flax seeds to my smoothies.",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "human",
"value": " They definitely need to be ground in order to get any health benefits. Whole seeds mostly pass through the body unchanged.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I agree with blissful, grind them up into a flax meal. I love adding flax meal to my hot cereals (oatmeal, wheat porridge) as well as a tablespoon or two of almond flour. Turns hot cereal into yummy stuff as well as adding extra nutrients. \n\nFor example, I love Cream of Wheat. But nutritionally, it's not what they would call a \"powerhouse\" of sorts. But adding in ground flax and almond flour not only makes the hot cereal tasty and rich, but gives it a nutritional boost.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " What GG mentions is true, only birds (unless you have a gizzard) can really get any benefit from unground flax seeds.\n\nMy second advice is to use your grinder and do your seeds fresh when needed. \nThey've lost a lot of their beneficial power if pre-ground. \n\nand there you have the extent of my bountiful knowledge on flax seeds. \n(please don't quote me! )",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Magnus Nilsson has a recipe for a thin cracker made from flax seeds. I believe the recipe is in both the original Fäviken book and his new Fäviken 4015 days book.",
"loss": true,
"prefix": "Skier:"
},
{
"from": "human",
"value": " If you are someone that uses ground flax seed, also called flax seed meal, you might be aware of the differences in price.\n\n\nRight now flax seed meal is about 3.19/lb us dollars. From the same company (both at our grocery store), flax seeds (unground) are $1.49. It's quite a savings to buy the seeds unground.\n\n\nAs with all seeds, nuts, and grains, these keep for a good long time unground, but once ground the fats are exposed to oxygen and slowly degrade, which can become rancid. If you've tasted rancid grain/flour, nuts or seeds, it is a bitter acrid smell and taste. Avoid eating rancid things. The oxidized fats have free radicals. \n\n\n\nI also buy chia seeds, whole. We use them daily with flax. When I run out of ground flax and chia, I grind more. I take a pound of each, grind them in the spice grinder, mix them, and put them in shaker containers to use daily, the rest in glass jars to freeze.",
"loss": true,
"prefix": "blissful:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dehydrating food question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello I am new to dehydrating food and am looking to dehydrate \"mole rojo\" a Mexican recipe. I was wondering, do I have to dehydrate all the ingredients together and blend them? or make the mole and dehydrate the sauce itself? Thank you for your response!\n\nmole rojo example :\nhttps://www.youtube.com/watch?v=TFGzGFVfYWs&t=623s\n\nIngredients in the dish:\n10 (50 g) guajillo chiles \n2 (20 g) pasilla chiles\n4 (45 g) ancho chiles\n7 cups (1.66 L ) chicken broth\n3 (274 g) Roma tomatoes\n2 (135 g) tomatillos\n7 (20 g) cloves of garlic\n2 corn tortillas (you can sub with 10 to 12 saltine crackers)\n1 small onion (130 g) \n1 tsp Mexican oregano\n6 to 7 (55 g) prunes (you can sub with 1/3 cup raisins)\n1 chipotle chile in adobo (optional)\n8 to 10 oz bittersweet chocolate\n1/2 cup (120 g) Sunbutter (or peanut butter)\n1/8 tsp ground cinnamon\na pinch of ground clove\n3 Tbsp sugar",
"loss": false,
"prefix": "imsohesh:"
},
{
"from": "gpt",
"value": " I just spent a few weeks dehydrating about 30 or so ingredients, to make some just-add-water (boiling), soups/stews for trail or hiking food.\n\n\nI found out it is a messy thing, all those jars, powders, spices, spoons and then if you dehydrate separately, for sauces, you have to do a lot of figuring how much fresh is how much dry.\n\n\nI made two sauces, one was a no-cheeze recipe (potatoes, carrots onions flavorings), and one a no oil mushroom gravy. Then thinly spread on parchment, on dehydrator trays, then dry, then grind, and they rehydrate just great.\n\n\nI'd say, make the sauce then dehydrate it.",
"loss": true,
"prefix": "blissful:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bread Machine - Potato Bread Recipe Question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I want to make potato bread dough using a bread machine. \n\nThe recipe calls for 1/2 cup mashed potato (I don't want to use dry potato flakes). \n\nWould/Should I add the ingredients in this order:\n\n\nUsing Bread Machine to make dough:\n1. Liquid ingredients (water, eggs, milk, fat, honey)\n2. Flour, to “seal” in the liquid\n3. Other dry ingredients (dry milk, salt, sugar, seasonings)\n- Add potatoes then other dry ingredients on top of them?\n4. Add the yeast last\n\n\nIn another order?\n\n\nThank you in advance.",
"loss": false,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " In my experience, I don't think it would matter how you put the ingredients in the machine.\n\nThe only thing I would recommend is that you watch the initial mixing process and, if necessary, scrape the \"walls\" down with a rubber spatula.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " Katie H said:\n\n\n\n\t\t\tIn my experience, I don't think it would matter how you put the ingredients in the machine.\n\nThe only thing I would recommend is that you watch the initial mixing process and, if necessary, scrape the \"walls\" down with a rubber spatula.\n\t\t\n\n\n Thank you, Katie.\nWill the dough get too high or not mix properly?",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " According to my bread machine instructions, it's wet first, then dry, with yeast last.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " The order is to keep the yeast out of the water before you're ready to start. SLoB is right about the order. I would put the potato in the water so it doesn't cause any other ingredients to mix with the water too soon.\n\nSometimes the dough doesn't mix completely by itself, so watch it for a few minutes and scrape it down or push the dough ball over loose flour as it mixes. Sometimes I find that I need to add a little more flour or a little more water. It will be fine after that.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I'll add the potatoes to liquid ingredients and mix well. Then add the other ingredients in the order recommended.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tI'll add the potatoes to liquid ingredients and mix well. Then add the other ingredients in the order recommended.\n\t\t\n\n\nSounds good [emoji2]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tSounds good [emoji2]\n\t\t\n\n\n Ok good. \n\nThank you for all for the advice.\n\n\nI finally replaced my 9\"X5\" bread pans (my old ones ran away and never came back) and DD requested Potato Bread.\n\n\nI just found a Bread Maker Potato Chive Bread Recipe which sounds wonderful. I'll make the dough in the machine then use loaf pans to bake in the oven.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " My best rule of thumb is to separate the salt from the yeast. The rest is do it as you wish I usually put the salt at one corner of the pan and the yeast at the other, ignoring the other ingredients. I've never had a failure doing this.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " One more silly question. It says 1/2 cup \"mashed\" potatoes in the recipe. Does that mean just mashed nothing added? Or should I add butter and cream (milk or sour cream?) to loosen them up a bit? I ask because when I make blintz filling I just boil and mash the potatoes with nothing added before adding to other ingredients.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Nothing added to the potatoes. I have a potato roll dough that I've made for years...just mashed potatoes.\n\nI usually put the cooked potatoes in a small bowl and mash the bejeepers out of them with a small fork. Done deal.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " Katie H said:\n\n\n\n\t\t\tNothing added to the potatoes. I have a potato roll dough that I've made for years...just mashed potatoes.\n\nI usually put the cooked potatoes in a small bowl and mash the bejeepers out of them with a small fork. Done deal.\n\t\t\n\n\nThank you, Katie. Would you please share your roll recipe?",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Sure. I'll have to look it up. I'll post it later today.\n\nThe recipe was given to my mother by my grandmother and I, in turn, got it from my mother. I'm 71 so it's been around quite a while.\n\nThey were always made at Thanksgiving and Christmas, along with Easter.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " Katie H said:\n\n\n\n\t\t\tSure. I'll have to look it up. I'll post it later today.\n\nThe recipe was given to my mother by my grandmother and I, in turn, got it from my mother. I'm 71 so it's been around quite a while.\n\nThey were always made at Thanksgiving and Christmas, along with Easter.\n\t\t\n\n\nThank you so much Katie.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " why don't you want to use instant potatoes? a jar of them are cheap and lasts a long time.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\twhy don't you want to use instant potatoes? a jar of them are cheap and lasts a long time.\n\t\t\n\n\n\nI agree - I have used potato flakes for many years just when making breads, and when I taste tested them next to fresh, mashed potatoes, in a plain white bread, I found no difference in flavor. To use them, I use a little more than the usual 1/2c usually called for, for a cup of mashed potatoes, but I measure out 2/3c into a glass measuring cup, and add water to the cup mark. The flakes will fairly quickly turn into mashed, and it works great in the breads.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Old oyster sauce, use it or not?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " oyster sauce in frig is 5 years old or so would you use it?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Nope.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " Shelf life of oyster sauce is 18 to 24 months after purchase, 3 to 6 months after opening.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " I can't imagine how it would go bad, it's so salty. Like soy sauce or Worcestershire sauce.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tI can't imagine how it would go bad, it's so salty. Like soy sauce or Worcestershire sauce.\n\t\t\n\n\n\nI think it might be because it is seafood-based.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " Katie H said:\n\n\n\n\t\t\tI think it might be because it is seafood-based.\n\t\t\n\n\n\nThere is anchovy in Worcestershire sauce.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I have some oyster sauce a few years old in the fridge, and it is still good. That, fish sauce, kecap manis, and Chinkiang vinegar are some of the things I keep in the fridge, since even though they say they have a 6-12 month shelf life, that's at room temp., and I've had it go bad at room temp., but never in the fridge, before I used them all. Oyster sauce I use the least of, so I have kept it the longest, and it never went bad.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Katie H said:\n\n\n\n\t\t\tI think it might be because it is seafood-based.\n\t\t\n\n\nIt's kind of like Better than Bouillon. It's such a concentrated, salty substance that I can't see how any pathogen could survive, much less reproduce, in it. All food pathogens require moisture to reproduce and salt absorbs water.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Katie H said:\n\n\n\n\t\t\tShelf life of oyster sauce is 18 to 24 months after purchase, 3 to 6 months after opening.\n\t\t\n\n\nI just looked at the bottle I bought a couple months ago. The expiration date is in April 2023.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I've had mine in the fridge for at least 18 months - still use it occasionally & it's still good.",
"loss": true,
"prefix": "Recipes Make Magic:"
},
{
"from": "human",
"value": " If you can't see any mold - use it!",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pancake recipe in progress.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " 2 Cups Flour\n2 Tbsp Sugar\n2 tsp Baking Powder\n1/2 tsp Salt\n1-2 Cup Milk\n2 Eggs\n1 Tbsp Butter\n\nI tried this recipe with 1 Cup milk but it had consistency of oatmeal so I added more without measuring (my bad). Probably was a little thin afterwards but did create pancakes. However they were light and didn't brown easy or rise well and were a little too dense. Need more butter or what would help?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Add 1/4 tsp of baking soda to aid in browning and rising. After combining all the ingredients, let the batter sit for 20 to 30 minutes for the ingredients to get acquainted.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Here is my easy, light and fluffy recipe:\n\n1 cup flour\n1.5 tablespoons sugar\n2 teaspoons baking powder\n.5 teaspoon salt\n 1/4 teaspoon baking soda\n1 egg\n1oz vegetable oil\n 3/4 cup milk\n1/2 teaspoon vanilla\n\nMix dry ingredients in one bowl.\n\nIn a second bowl whisk together first egg and oil, then add milk and vanilla.\n\nAdd wet ingredients to dry and mix just until lumpy (do not overmix). Let sit ten minutes before cooking.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " Yes, I did let it rest 30 minutes. Do you really think adding 1/4 tsp baking powder will help the 2tsp already there? It stays very pale.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " I am looking for slight changes. Not overhaul.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tYes, I did let it rest 30 minutes. Do you really think adding 1/4 tsp baking powder will help the 2tsp already there? It stays very pale.\n\t\t\n\n\nNot 1/4 tsp baking powder, 1/4 tsp baking soda. Baking soda raises the pH and makes lots of things brown better.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tNot 1/4 tsp baking powder, 1/4 tsp baking soda. Baking soda raises the pH and makes lots of things brown better.\n\t\t\n\n\n\nExactly!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Almost all of the pancake recipes I have call for using BUTTERMILK. They say it makes a big difference, makes them nice and fluffy.",
"loss": true,
"prefix": "cookieee:"
},
{
"from": "human",
"value": " Suoer fluffy, super moist, super tasty. Feel free to add fresh blueberries, M&M's, corn kernals, whatever suits your fancy. \n\nDry Ingredients:\n1 cup all-purpose flour\n2 tbs. Sugar\n½ tsp. Salt\n1 tbs. Double Acting Baking Powder\n\nWet Ingredients:\n3/4 cup milk\n1 large Egg\n3 tbs. Cooking oil\n\n Mix the wert & dry ingredients in separate bowls; then combine into a batter. Make sure to leave small lumps.\n\nCook over medium heat until bubbles begin to pop on top. Flip an cook until golden brown. eve fresh with your favorite pancake topping. Enjoy.\n\nSeeeeya; Chidf Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " I tried the following today:\n\n2 Cup flour\n2 Tbsp sugar\n2 tsp baking powder\n0.5 tsp salt\n0.25 tsp baking soda\n\n1.5 Cup Milk\n2 Eggs\n1 Tbsp butter\n0.25 tsp vanilla extract\n\n\nMix and set for 30 minutes.\n\nThey came out great as far as fluffy and flavor but are a little too hard to press through with a fork. Too rubbery. Any suggestions?",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " C4F, did you test the temperature of the pan with a drop of water?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tThey came out great as far as fluffy and flavor but are a little too hard to press through with a fork. Too rubbery. Any suggestions?\n\t\t\n\n\nI'm curious about why you seem to want to reinvent the wheel. There are many tried-and-true recipes for pancakes, including the one the Chief posted above. Why do you want keep trying to make up your own?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " How is that test done?",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I want a recipe with few enough ingredients that is as good a store bought mixes. Just subtle changes. And I like my recipes to be kind of original.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " The water test is done by dripping a drop of water on the hot pan or griddle. If it dances, the temperature is right. If it just sits there with little bubbles or just sizzles a bit, the pan isn't hot enough. If it vanishes in a puff of steam, the pan is too hot. It should dance around for several seconds as it evaporates.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Interesting. I will try that next time. I think I got best results on range level 5 which is basically a shade above medium heat.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " The recipe I posted is better than boxed mixes, and can be modified to male it your own by adding flavor extracts such ass vanilla, almond, or whatever suits you taste. You can add cinnamon, diced apple, blueberries, various chopped nuts, pumpkin, use melted butter, or bacon/sausage grease instead of cooking oil, etc.\n\nPlus, if you use a little more flour, and sweetener, you have muffin batter. You can replace 1/3 of the all-purpose flour with buckwheat flour, or use whole whet flour. If you add another 1/4 cup of milk, it makes great waffle batter. I've even been known to replace the oil with pumpkin puree, or apple sauce, with the appropriate spices to make delectable fruity pancakes and/or waffles.\n\nThe point is, the original recipe has the correct ratios of flour, fat, eggs, leavening agent, and milk to create really great pancakes. How you modify it to make it into everything from muffins, to cake, to waffles, even biscuits is up to you.I'm not posting to toot my own horn, but rather to share wat I've learned from 50 years of cooking, so that you don't have to struggle as I once did.\n\nYou can even change the leavening agents and use baking soda and buttermilk to create the Co2 bubbles that make the pancakes rise, or use baking soda and cream of tartar to make your own baking powder. The important aspect of any quick breads is the fat, liquid, flour ratios. everything else is variable. Oh, and just so you know, pork fat has less cholesterol than does butter. So if you enjoy the flavors of bacon, or sausage, you can use the rendered grease from cooking these items in place of cooking oil, or butter in the batter.\n\nSeeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pizza Oven Old and melting.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " At pizzeria that I work at we recently got a replacement oven. Apparently the old oven's heat shield was literally melting. Should that be possible?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I would say no, assuming the oven was operating properly. \n\nHowever, if something went wrong causing a build-up of heat over the maximum safe temperature, melting could occur. Lucky it was replaced before the building burned down.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Ceramic and brick ovens don't melt. Just saying...\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " I don't know but it sounds like the heat shield/baffle burned out.\n\nSee the video starting at approx. 1:15.\n\nhttps://www.youtube.com/watch?v=KBmksOdAX0M&ab_channel=BigTray-RestaurantEquipment&Supplies",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tLucky it was replaced before the building burned down.\n\t\t\n\n\n\nIt wouldn't matter. It's Buffalo. There's at least one pizza joint on just about every block.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " True, but I only work at this one. And if not for the owners I might like it.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tTrue, but I only work at this one. And if not for the owners I might like it.\n\t\t\n\n\n\nWorking there, or the pizza?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Working there. The pizza recipe is ok. Our location might be the only reason we survived the pandemic.",
"loss": true,
"prefix": "Cooking4Fun:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What do you use on your hard boiled eggs to give them flavor?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I use salt and pepper and cayenne and onion and garlic powder.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Salt and pepper.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I usually make them into deviled eggs with Duke's mayo, mustard, chopped dill pickle, a little pickle juice, S&P.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " I usually go with salt & pepper. I have also been known to use Tajin.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Straight hard boiled eggs, eat them as they are...",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " If I'm putting them in a salad, then nothing. They will get some of the dressing.\nIf I'm having a sandwich, usually just salt and pepper. Sometimes an anchovy and pepper, with only the salt in the anchovy.\nIf for devilled eggs, then it depends on my mood, but always mustard powder, salt (when I don't use fish sauce), mayo. Usually also onion and garlic (finely minced or powder) and fish sauce or anchovy paste, often celery powder or seeds, Worcestershire, sometimes a splash of hot sauce. Usually topped with hot or smoked paprika. There could be other stuff too, if the mood strikes me.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I enjoy it as it is. Some people like them with fried onions etc., but not for me. But I am particular about how I boil the egg. I want them not too hard. Just a few seconds past runny.",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "gpt",
"value": " I eat them as is or tuck a few thin slices into a sandwich.\n\nI also add them to tuna and make a low-carb macaroni-free salad with onion, green pepper, green olives, mayonnaise, etc...",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I like HB eggs sliced on toast with a little mayo and S&P. Now, if I go all the way and make egg salad, then I add other things, green onion, sliced olives, pickle relish, on a bed of lettuce on toast, good tomato slices, crumbled bacon , >> not everything in one sandwich though.",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "gpt",
"value": " Whiskadoodle said:\n\n\n\n\t\t\tI like HB eggs sliced on toast with a little mayo and S&P. Now, if I go all the way and make egg salad, then I add other things, green onion, sliced olives, pickle relish, on a bed of lettuce on toast, good tomato slices, crumbled bacon , >> not everything in one sandwich though.\n\t\t\n\n\n\nNow I would put all of that on one sandwich...",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "human",
"value": " Just salt.",
"loss": true,
"prefix": "Vinylhanger:"
},
{
"from": "gpt",
"value": " just plain",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " all of the above - each and every one - what can I tell you, I rarely have the same thing.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I wish all you egg lovers lived close. My hens are giving me more eggs than I can eat or give away. I have 6 dogs and a couple times a week I give them each a raw egg in the shell.",
"loss": true,
"prefix": "LizStreithorst:"
},
{
"from": "human",
"value": " With my move coming up, I didn't sell the last couple of dozen eggs from my hens - Now that they are gone and once the eggs are gone... \n\nI'm gonna wish I was closer to you too!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I like to add curry powder to my deviled eggs.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " LizStreithorst said:\n\n\n\n\t\t\tI wish all you egg lovers lived close. My hens are giving me more eggs than I can eat or give away. I have 6 dogs and a couple times a week I give them each a raw egg in the shell.\n\t\t\n\n\nI'm a contrarian. I can't stand fresh eggs.\n\nMy family thinks I am nuts.",
"loss": true,
"prefix": "Vinylhanger:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Storing Honey Butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made some honey butter yesterday (unsalted butter, honey, vanilla extract, kosher salt). Can I assume this will store in the fridge for the same period as butter, or are there other considerations I should be aware of?",
"loss": false,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " As far as I can tell, it will be fine. The acidity in honey, plus the alcohol in the extract and the salt are all preservatives.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Honey is a hypotonic solution. Itliterallybsucks the moisture from microbes, killing them, Honey from New Zealand is so effective, it is used to treat Mrsa, which is antibiotic resistant. \n\nBoth salt and sugar are preservatives as they too draw the moisture out of microbes.The only thing in your honey butter that can go bad is the butter, as it is a fat. Fats will, over time, oxidize and go rancid. As long as your honey butter is stored in an air tight container, this shouldn't be aa problem. \n\nAnd no, my name isn't Alton Brown.\n\nSeeeeeya; Cheif Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: \"Everything\"",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " It appears one of the latest food fads is everything bagel topping. NOT everything bagels, no, just the topping. Now they put that shxx on everything! It's a race to discover what new food you can 'improve\" by adding everything bagel topping to it.\n\nGrumpy Old Man out!",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " A lot of salt in this so care is advised. A little goes a long way.\n\nWe use it on cottage cheese, bagels, etc. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " Just Cooking said:\n\n\n\n\t\t\tA lot of salt in this so care is advised. A little goes a long way.\n\nWe use it on cottage cheese, bagels, etc. \n\nRoss\n\t\t\n\n\n\nI'd be put off by all the crunchy bits. Kinda like you dropped your food in the dirt then picked it up and ate it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Like its shirt- tale relative Pumpkin Spice, it goes on everything including new tires, Putting Everything bagel topping on your snow tires may provide extra traction during wintery days. And if it has so much added salt, it may help clear the roads too. A real saving.",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "human",
"value": " Yeah, it's a leetle ridiculous. It does make a nice addition to bread or rolls, though. The crunchy bits get rehydrated from the steam during baking.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tGrumpy Old Man out!\n\t\t\n\n\n\nGet off my lawn!!!",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "human",
"value": " I've wondered about this too. For me, the bagel IS the best part.",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "gpt",
"value": " Hmmmm...I wonder if they've made an Everything Ice Cream yet?",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\nHmmmm...I wonder if they've made an Everything Ice Cream yet? \n\n\n\n\nI was thinking the same thing \n\nIm all for trying new things and experimenting with different ingredients , but somethings are best just being left alone for their intended purpose.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " For me, any dried up, almost burnt, toppings are a turn-off. That's why, when I make onion bagels, I mix onion powder and toasted onion flakes into the dough.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\nHmmmm...I wonder if they've made an Everything Ice Cream yet? \n\n\n\n\n\n\n\nYup.\n\nhttps://www.eater.com/2021/1/25/222...seasoning-ice-cream-jenis-cream-cheese-flavor\n\nhttps://shop.jenis.com/ice-creams/everything-bagel-pint/\n\n Must be popular.",
"loss": true,
"prefix": "TATTRAT:"
},
{
"from": "gpt",
"value": " i'm also a fan of the spice mixes i see sold but they all have a ton of salt.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " They call it everything topping because when you try to eat whatever you put it on, it gets all over EVERYTHING!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti'm also a fan of the spice mixes i see sold but they all have a ton of salt.\n\t\t\n\n\n\nThat's why I search for copycat versions of most of those, if I want to use them. The two exceptions I can think of (that don't usually include salt) are \"herbes de Provence\" and \"fine herbes\". We even mix our own chili powder.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I'm not a big fan of the salt either.",
"loss": true,
"prefix": "Dawgluver:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Marzipan",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi. I have a few questions about marzipan.\n\nI saw these packets of marzipan at a local grocer, the writing on it was in German so I wasn't sure but it said baking, does that mean I cannot eat it like that? I have to bake it first?\n\nAlso what does pure marzipan taste like? I have never had it. I just saw it and then looked it up online. The description made me friggin drool.",
"loss": false,
"prefix": "Wan:"
},
{
"from": "gpt",
"value": " You can eat it. It's just ground almonds and a sweetener such as honey or sugar.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " In Denmark, a marcipan for baking would be made in such a way that it doesn't get runny when baked. I think they usually add a small percentage of apricot kernels. But, the Germans are picky and you can't call it marcipan if it has other stuff added to it. I have read that they call the one with added apricot kernels \"percipan\".\n\nWhat does it taste like? Delicious. It's sweet and tastes of almonds. It's great stuff.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can milk be frozen?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have some coconut milk that I only use for recipes so need to freeze it for occasional use.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I don't use coconut milk but I do freeze cow milk.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " +1, same here. \nDo not know about coconut milk, but do freeze regular milk on occasion.\nI'd try it once. What have you got to lose? It's either will go bad sitting in the fridge, or you will freeze and it might be ok. One thing for sure, when you take out of freezer and defrost (in refrigerator) shake vigorously.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " You can freeze coconut milk. I suggest you put your leftover milk into ice cube tray(s) and freeze. Once completely frozen, quickly put the cubes into zipper type freezer bags. You may see a change in texture when it's thawed, but it will be fine.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " I usually use the entire can as an ingredient unless I plan to use the rest within a couple of days. For smaller amounts of coconut milk as an ingredient, I use part of a block of creamed coconut and add an appropriate amount of liquid. Sometimes, I just grate some into the dish while I'm cooking it. There are usually conversion instructions on the box. The creamed coconut will last for months in the fridge. It's usually a fair bit cheaper than coconut milk. It doesn't need to be refrigerated until it is opened. It might melt in warm weather, but that's okay.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do you prefer custardy or fluffy scrambled eggs?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " The Gordon Ramsay recipe for scrambled eggs is consistently one of the best reviewed ones online.\nhttps://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/\n\n\nBut literally everyone I've served it to, prefers my fluffy scrambled eggs. Is this a Midwest thing? My friends universally dislike the custardy texture of the Ramsay scrambled eggs, but I find it more flavorful than my fluffy eggs.",
"loss": false,
"prefix": "Old Cat Lady:"
},
{
"from": "gpt",
"value": " I've not made the Ramsey recipe so I can't really compare but I do like my eggs fluffy.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I like scrambled eggs any way they are made as long as they aren't too dry or too runny or too much browned.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " if you ask two people, you'll get three preferences.\n\n\nI like mine cracked into a hot pan, and then scrambled - so there's streaks of white & yolk throughout. \n\nit's so rare that any eatery does that, I settle for fluffy when 'out' and it's DIY when 'in'\n\n\n\nit's like omelettes - creamy/fluffy \"classic french\" or country style, slight browning/etc. except of course, France has a country style as well....",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " It isn't a Midwestern thing. I'm from Upper Peninsula Michigan, abut as Northern Midwestern as you can get, I have had very dry and rubbery scrambled eggs, very moist and fluffy, silky smooth, runny, you name it, and all in the same town. Some like their eggs cooked in bacon fat, some in sausage grease, some in butter. Some like onions, or peppers or bits of bacon, or sausage mixed in. Some like their scrambled eggs smothered with gooey, melted cheese.\n\nI don't think there is any right or wrong way ot make scrambled eggs. In fact, many people like scrambled eggs prepared one way on one day, and another way the next day.\n\nseeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " While I like Gordon Ramsey, there are a number of his recipes I am not a fan of… and runny eggs is one of them. Even with poached and fried eggs, I prefer an almost set yolk (some liquid is good, but don't like them completely liquid). So I like my scrambled eggs fluffy! Same with omelets.\n\nAnd I quite like how McDonalds does their eggs in their Egg McMuffin, and often replicate it at home.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " ScottinPollock said:\n\n\n\nWhile I like Gordon Ramsey, there are a number of his recipes I am not a fan of… and runny eggs is one of them. Even with poached and fried eggs, I prefer an almost set yolk (some liquid is good, but don't like them completely liquid). So I like my scrambled eggs fluffy! Same with omelets.\n\nAnd I quite like how McDonalds does their eggs in their Egg McMuffin, and often replicate it at home.\n\t\t\n\n\n\nBold #1... I agree.. Tried his recipe and neither of us liked it.\n\nBold #2... I have tried to duplicate McD's and mine are not quite right. Your method please. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Welcome, Old Cat Lady! Welcome to DC. If you're making fluffy scrambled eggs, I'd pull a chair up to your table. Ramsay can have his bowl of loose eggs all to himself.\n\nMy Himself and I have a difference of opinion on how loose or soft eggs can be. He really enjoys soft, moist scrambled eggs. I can't eat them with any \"wet\". I'd rather have them dried out and brown if those are the only two options. When I make them for us, I'll serve up his share of soft, barely moist eggs, then cook mine about another minute or two. For both of us, the less discernible the white, the better. I beat the daylights out of those eggs before pouring them into the pan!",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " Every once in a while, I want my scrambled eggs the way an English friend taught me to make them. Put a sauce pan on the heat and melt a knob of butter. Crack a couple of eggs into the pan. And salt them. Then, add some milk, turn up the heat, and beat the heck out of them with a fork. Makes for some tough clean up. Yummy, but not my favourite.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I don't make a lot of scrambled eggs but I've been using this method for a while and really like the results. My fussy granddaughter also loved them.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI like scrambled eggs any way they are made as long as they aren't too dry or too runny or too much browned.\n\t\t\n\n\n\nDitto 1 \n\nI think the runny part is more European preference than North American.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Just Cooking said:\n\n\n\n\t\t\tI have tried to duplicate McD's and mine are not quite right. Your method please.\n\t\t\n\n\n\nRoss,\n\nI use a silicone egg ring. If you don't have any, you can use a mason jar lid or biscuit cutter, but grease it well.\n\nPut in a small to medium non-stick skillet over medium heat and add a pat of butter to the ring until foamy and then the egg. When the bottom of the egg sets, break yolk with the edge of a spatula using a slicing motion and season with salt and pepper. Then add enough tepid to warm water outside of the ring to last during the cooking process (for me about 1/4 to 1/2 cup) and cover with a lid (preferably a glass one so you can monitor the cooking process without removing it). Continue to cook/steam for 2-3 more minutes.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " ScottinPollock said:\n\n\n\n\t\t\tRoss,\n\nI use a silicone egg ring. If you don't have any, you can use a mason jar lid or biscuit cutter, but grease it well.\n\nPut in a small to medium non-stick skillet over medium heat and add a pat of butter to the ring until foamy and then the egg. When the bottom of the egg sets, break yolk with the edge of a spatula using a slicing motion and season with salt and pepper. Then add enough tepid to warm water outside of the ring to last during the cooking process (for me about 1/4 to 1/2 cup) and cover with a lid (preferably a glass one so you can monitor the cooking process without removing it). Continue to cook/steam for 2-3 more minutes.\n\t\t\n\n\nExcellent.. Thank you.. \n\nNone of the methods I have followed suggest breaking the yolk. That may be the key to proper replication of McD's.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Huh. It's interesting that the \"experts\" have such a different opinion than the masses. \n\nI put my scrambled eggs in a blender with spices and a pinch of baking powder before cooking them in a buttered pot with the lid on and fold in cheese when it's close to done. Ends up super fluffy and I like biting into the gooey bits of cheese as opposed to having them completely incorporated into the egg",
"loss": true,
"prefix": "Old Cat Lady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI think the runny part is more European preference than North American.\n\t\t\n\n\n\nI agree with this and have found that scrambled eggs are generally waaay too sloppy for my taste in the EU.\n\nI like my scrambled eggs fully cooked but: No brown, not rubbery/tough, not watery and definitely not runny. I'm not picky - honest.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " I prefer large curd country style scrambled eggs that are not wet but still have a slight shine. I know it will upset some folks but I like to top them with a little Huy Fong sriracha catsup or chili sauce. \n\nI'm not a fan of the fine textured creamy scrambled eggs or omelets.\n\nMy McDonald's version eggs are done in the microwave. I spray a small ramekin/Pyrex custard cup with cooking spray, crack in an egg, poke the yolk with the tip of a paring knife, season, cover with a paper towel and nuke for 30-40 seconds until almost set in the center. I've never had an egg explode or create a mess but the whites do sputter as the egg cooks and puffs. I'm still not brave enough to eliminate the paper towel from the process.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I'm quite particular about eggs -- I don't like runny yolks, but I also don't like overcooked/browned scrambled eggs.\n\n I whisk them in a copper bowl until they're frothy, pour them in a hot pan with browned butter, then remove from heat and 'scramble' them until they're nearly all cooked. It doesn't take long at all.",
"loss": true,
"prefix": "summer57:"
},
{
"from": "gpt",
"value": " Summer57, welcome to DC!\n\n\nI like mine fluffy if it is eggs on their own, but custardy if cheese is added to them.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " If they are cooked too long they get drier, then I have to have something with them like hot sauce or the dredded ketchup..GF doesn't like them really moist so I eat a lot of hot sauce and ketchup when we have scrambled eggs",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " Rocklobster said:\n\n\n\n\t\t\tIf they are cooked too long they get drier, then I have to have something with them like hot sauce or the dredded ketchup..GF doesn't like them really moist so I eat a lot of hot sauce and ketchup when we have scrambled eggs\n\t\t\n\n\nEver have them with homemade ketchup? I am not a fan of the stuff in the bottle, except to dip French fries into. But, homemade ketchup, yeah that I put on my eggs.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Corn Dogs!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I love these guys, and for the most part I am reasonably happy with Foster Farms chicken corn dogs, heated first in the microwave for 40-50 seconds… and then finished in a halogen element toaster oven for about six minutes. They come out with just the right amount of crispness and heated well through.\n\nBut I can only imagine the escalation possible of a fresh honey-cornbread batter and a Nathan's or Hebrew National dog!!!\n\nSo do any of you do this? Do I need some kind of deep vertical fryer? Or are there other methods for assembling these pups and frying them?",
"loss": false,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " What is a halogen element toaster?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " We make them from time to time. Thickish pancake type batter. I usually pan fry, but, if you want to deep fry, cut them in half so they aren't so long and you won't have to use up as much oil. I pat the dogs dry. Roll in flour to lightly coat and then batter. If you do full length dogs, place the batter in something tall and skinny so you'll.be able to dip. You might have to touch up the batter as it doesn't always want to fully coat.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Chef Michael Symon made corn dogs on The Chew one day. While ABC has scrubbed all evidence of the show ever existing, most every recipe can be found somewhere online. Here's his recipe:\nhttps://www.recapo.com/the-chew/the...el-symon-corn-dogs-recipe-lola-spicy-ketchup/\n\nIf I remember correctly, he fried them in a large cast iron skillet.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " That's how I make my corn dogs, except that I fill my big wok with the cooking oil, as I don't gave a deep frier.Also, to get the batter to stick, I leave the hot dogs moist, and drege in cornstarch. I then let them rest for a moment to let the cornstarch turn into a paste. Then, simply dip, drip, and fry.\n\n Seeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tWhat is a halogen element toaster?\n\t\t\n\n\n\nIt is a small toaster oven that uses quartz halogen tubes to heat.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " Neat! I'll put it on my Christmas Wish List.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tNeat! I'll put it on my Christmas Wish List.\n\t\t\n\n\n\nI think you'll like it as it is an amazing toaster with quick, even browning. It is also a better air fryer than anything else I have had for things like hash browns, fries, corndogs, frozen waffles, etc., and the best for reheating a slice or two of pizza and refreshing the crispness of the crust (I just set them right on the open rack so both the bottom and top are directly exposed to the elements).\n\nI haven't really \"baked\" in it as it is pretty small, but my 350°F baked garlic bread (sourdough, butter, mayo-fresh minced garlic-paprika, and parmesan) comes out spectacularly with no preheating needed, in about half the time.\n\nI think I picked up mine a few years ago near Christmas time on a special at the Panasonic site for about a hundred bucks.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " The recipe we use is much like the Chef Michael Symon recipe but seems to use less ingredients. My kid insisted they were as good as the carnival guy makes them. They were so easy to make and way cheaper than the carnival corn dogs.\n\nCorn Dogs\n1 cup flour\n1/2 cup corn meal\n2 tsp sugar\n1-1/2 tsp baking powder\n1 tsp salt\n3/4 cup milk\n2 tbsp prepared mustard\n1 egg, slightly beaten \n1 tbsp oil\n8 to 10 hot dogs (what ever kind you like. If they are long ones, cut them in half)\nOil for frying\nCombine dry ingredients, mix well. Mix liquid ingredients then add to dry ingredients just until all are moistened. Use enough oil to cover the corn dogs, heat to 375 degrees. Pat hot dogs dry, dip into batter, fry to golden brown. Drain on towels. We insert skewers. I've also served smaller versions as appetizers with mustard for dipping. It's easier to use a tall container when dipping the hot dogs.\nI need to make a batch. It's been years.",
"loss": true,
"prefix": "Oldvine:"
},
{
"from": "gpt",
"value": " Try making your corn dogs with cocktail franks or Little Smokies.\n\nhttps://3f4c2184e060ce99111b-f8c098...com/media/15076/beer-batteredbratcorndogs.jpg",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I'm so poor all I can afford to make is the sticks...",
"loss": true,
"prefix": "cowman:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Dried bean measurement question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm pretty sure I've asked this question before regarding a different recipe, I know that I know the answer and it probably is not the brightest question, but here it goes.\n\nThe recipe is asking for 1 cup of whole black lentils.\nDuring the instructions it says to soak them in water for 8 hours.\n\nMy question is, does the whole cup refer to dried lentils or is it 1 cup of the rehydrated lentils.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Dried.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tDried.\n\t\t\n\n\n\nWhich is what I thought \nJust double checking. I dont usually work with dried beans.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " The recipes I see for lentils are always calling for dried. And I can't remember one that called for soaking them, except a few Indian recipes calling for soaking 30 minutes, or something like that.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Mix coconut oil with crisco/or/marg - mint patties?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi all: \nCan i mix coconut oil with crisco or margarine? Such as in peppermint patties?\n\nIf so, what would be a good ratio of coconut oil (to crisco or margarine) so that it should come out tasting good?\n\n(I know there are recipes calling for corn syrup which are supposed to taste like York patties, and i'm wondering if that may be preferable.\nI think the easiest would be \"peppermint slices\"\nconsisting of two outer choco-layers (simple ones)\n ...and a middle York-pattie type layer\n\n ...but i can't find such a recipe online.\n...rather just exotic types such as https://wholefoodsimply.com/peppermint-slice/\n\nI think slices would be easiest, rather than having to keep dipping them in chocolate. Likewise, i easily make yummy craizinettes by simply slicing them into small squares.",
"loss": false,
"prefix": "JudySmith:"
},
{
"from": "gpt",
"value": " i would rather mix unsalted butter, and coconut oil. It Will give a better flavor with the cooling sensation of the coconut oil to go with the peppermint. \n\nPlus, I feel real butter, and coconut oil are healthier than margarine, and Crisco.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Chief Longwind, thanks, I'm aware of that, but i wanted it non-dairy.\n\nActually, i made it by now (using coconut oil + marg), \n...and omitted the food coloring\n\n...but as it turns out, it wasn't that which was the problem. Rather, the alcoholic peppermint extract is proving to be hugely problematic for me. Proved to be days of wasted effort, all because of the alcohol!\n\nIs there any way i can effectively evaporate the alcohol from the peppermint extract? (McCormick) - and from the brownies too?\n\nThe extract has been giving me such burning hearburn, that my esophagus probably further eroded, as i'm prone to bad esophagitis and that's aside from my additional laryngial neuropathy. Two nights ago, after eating a mint-brownie, it woke me up, gasping for breath with likely anaphylaxis. No, not Corona! More like Alcoholona! Aside from that, both peppermint and chocolate are also associated with hearburn, except i've eaten those plenty of times without such an extreme reaction. By comparison, with this mint brownie, I actually feel hot alcohol regurgitating into my esophagus, and cooking it.",
"loss": true,
"prefix": "JudySmith:"
},
{
"from": "gpt",
"value": " Have you tried crushing peppermint candies, or candy canes in a mixer, then dissolving the powder in hot water. This should give you the flavor you desire, without the alcohol. you van add as much, or little of the candy as you want too. \n\nThe following link is for pure peppermint, not an extract:\n\nhttps://mountainroseherbs.com/peppermint-powder\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Mint flavour is an oil, so fresh mint leaves crushed into a flavourless oil might work. But, mint flavour can be very strong. I made mint jelly. I crushed a few fresh mint leaves and just dragged them through the hot jelly and that gave plenty of mint flavour (but no colour) to my mint jelly.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thanks for the input, but i'd prefer to salvage the extract thru the best means possible. I actually had bought two bottles.\n\n\nRe: the peppermint candy, hypothetically speaking, how would that be applied (step-by-step) in this mint-brownie recipe that i made which eroded my esophagus? \n\nRegarding the herbals, I've never been into herbal gardening, and also I'm not about to buy the herbal powder version at this point.",
"loss": true,
"prefix": "JudySmith:"
},
{
"from": "human",
"value": " If you add the extract to the cooking syrup, the alcohol will boil ogg, leaving just the mint flavor for your fudge. For a peppermint patty style candy, this looks like a good recipe. i would, however, heat the peppermint extract in a liitle bit of coconut oil to boil off the alcohol, then add that to the peppermint cream filling mixture, as the alcohol gives you problems,\n\nhttps://www.dinneratthezoo.com/peppermint-patties-recipe/\n\nSeeeeyal Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Amoretti, a company I used to work for, makes virtually alcohol free extracts. It's a bit pricy, but it's highly concentrated, so you would use less than with the alcohol based product.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Chief Longwind, re: the coconut oil.\n\nhow do i \"boil off\" the entire bottle in coconut oil? Any step-by-step instructions anywhere? If i don't get exact instructions, i'm at a loss.",
"loss": true,
"prefix": "JudySmith:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO Worcestershsire Sauce Replacement",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I have a recipe for turkey burgers that requires 2 teaspoons of worcestershire sauce. I do not have it. What can I substitute for worcestershire sauce that will not ruin the recipe? Can I leave it out?",
"loss": false,
"prefix": "lisagail5:"
},
{
"from": "gpt",
"value": " Add A1 sauce or fish sauce or ketchup.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Worcestershire Sauce replacement\n\nFish sauce has too much sodium.",
"loss": true,
"prefix": "lisagail5:"
},
{
"from": "gpt",
"value": " All of these sauces are high in sodium, but you're only using two teaspoons. How many burgers are you making?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Lower sodium options:\nhttps://www.target.com/p/lea-perrins-reduced-sodium-worcestershire-sauce-10oz/-/A-13601352\n\nAnd this looks like a great recipe. You van add as much, or little sodium as you wish\n\nhttps://practicalselfreliance.com/homemade-worcestershire-sauce/\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " about 7",
"loss": true,
"prefix": "lisagail5:"
},
{
"from": "human",
"value": " So that's a fraction of a teaspoon per burger. It's not enough to cause problems for anyone, unless they're very I'll.",
"loss": true,
"prefix": "GotGarlic:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Curry sauce too hot",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I made a curry sauce from a recipe, I often try different ones to try and find the best. \n\nThis one nearly blew my head off, I have squeezed in a lime and a bit of vinegar but is still too hot \n\nIs there anything else I can add without spoiling the taste or making it too watery, or should I just bin it ?\n\nI thought there was too much cayenne but went with the recipe thinking that the other ingredients would balance it out",
"loss": false,
"prefix": "sus:"
},
{
"from": "gpt",
"value": " Add some sour creme to help cool it down. Or even yogurt. \n\nEither stir it directly into the sauce or add it as a dollop on top.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I have'nt got any cream or yoghurt in at present. Have my shopping delivered as I tend to avoid supermarkets at the moment, so am always running out of stuff. I have a tin of Carnation extra thick cream, would that be ok? Not sure what it is exactly though",
"loss": true,
"prefix": "sus:"
},
{
"from": "gpt",
"value": " Make the recipe again WITHOUT ANY HOTS and mix the two together.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tMake the recipe again WITHOUT ANY HOTS and mix the two together.\n\t\t\n\n\n\nI like this suggestion. But, I would add a little of the one that's too hot to the other one and add more until it has a pleasant amount of heat.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tMake the recipe again WITHOUT ANY HOTS and mix the two together.\n\t\t\n\n\n\n\n\ntaxlady said:\n\n\n\n\t\t\tI like this suggestion. But, I would add a little of the one that's too hot to the other one and add more until it has a pleasant amount of heat.\n\t\t\n\n\n\nI like both these suggestions. And if you decide to do it, and if you like the recipe enough to make again, make sure you write notes on the recipe to approximately how much you diluted the heat. Sometimes I say to myself that I'll remember for the next time al the changes I made, and I never do. Not sure if I can blame it on age or stupidity, but I think I've finally learned to keep written notes on recipes I'll make again if I've made any significant changes to them.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " Solution by dilution...",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI like this suggestion. But, I would add a little of the one that's too hot to the other one and add more until it has a pleasant amount of heat.\n\t\t\n\n\n\nThat was my first thought! After all, diluted 50/50 might still be too hot for you.\n\nSomething to remember about cayenne pepper - there is very little flavor in it, and it is used mostly for heat. So you can reduce, or even omit it, with little flavor loss. However, dishes with flavorful peppers, such as chipotles and other Mexican type peppers, would loose flavor by reducing the chiles. \n\nWas the cayenne the only source of heat in that curry?",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Thanks for all you replies I did make some more minus the cayenne and has turned out ok. Yes Pepperhead the cayenne was the only heat. It was one I was trying with spices, onion, coconut and tomatoe, no fresh peppers or chillies at all",
"loss": true,
"prefix": "sus:"
},
{
"from": "gpt",
"value": " Old thread but I would recommend adding some coconut cream. Fresh coconut cream is a good solution, and it doesn't make the sauce watery either.",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " Well, thank you Lastman. \n\nI've been a little surprised that no one else has chimed in on a milk/cream product to help reduce the fire. That is the entire reason those dishes are served with yogurt/etc. To help quench!",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Very Chewy Top Round",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I bought a top round cut of beef from a nice grocery store, and figured I'd just put it in the oven for 30 minutes and eat it. I cooked it to a med/med rare temp and found it to be so very chewy. Barely edible. What did I do wrong and how can I salvage the large amount of meat that I have left? Also, what cuts of beef like this should I look for if I want tender meat instead of chewy? Thanks.",
"loss": false,
"prefix": "RVS053063:"
},
{
"from": "gpt",
"value": " Round, by its nature, is a chewy, well flavored beef cut. It is a well exercised muscle. To salvage what you have, and make it edible, there are a few things you cando. Find the grain of your left-over chunk of meat, and slice,it as thin as you can against the grain. You can then use the slices to make sandwiches, dipped in au jus, or use in a pho type of soup, or make into a Philly Cheese sandwich. You can also make hot, open faced sandwiches with gravy, or for enchiladas, burritos, tacos, etc. ch9op and add to beef pot pies, or mix into beef-pepper dishes (pepper beef). They would also be good in manty Asian dishes, or shredded and mixed with you favorite Mexican sauce. The thin beef slices would be good in a slow-cooked pasta sauce, or ina stoganoff. Stir fry it with mushrooms, and a Bechemel sauce.The idea is to not cook the meat, simply heat it so that its robust flavor compliments other items. I;m still thinking some kind of sandwich, maybe with peppers, onions, ansa little horseradish might serve you well. \n\nGood luck. S far as what you were trying to get, some good cts include skirt steak, hangar steak, rib roast, Inside round, flank steak, brisket, tenderloin, sirloin roast (end closest to the rib).\n\nRoasts to top round, bottom round, rump roast, tri tip,anything from the legs avoid for medium rare are chuck, neck roasts.\n\nhope this helps.\n\nZSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Top round, also called London Broil, I usually roast it to medium and to serve, I slice it quite thin against the grain. This cut is usually not tender, but slicing it thin is the trick to serving this cut. This is the cut that's often used for deli roast beef because it'll be sliced thin and doesn't need to be super tender.",
"loss": true,
"prefix": "bakechef:"
},
{
"from": "gpt",
"value": " My Mom made London Broil ALOT!\nHATED IT!!!\nIt tasted too much like Liver to me",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tMy Mom made London Broil ALOT!\nHATED IT!!!\nIt tasted too much like Liver to me \n\n\n\n\nI've had good luck with london broil, but I totally get you, when I get a piece of beef with a livery flavor, it ruins the meat for me.",
"loss": true,
"prefix": "bakechef:"
},
{
"from": "gpt",
"value": " Since my wife does not like rare, medium rare or medium, I rarely make London Broil.\nHowever my daughter loved it rare and I would make it for her.\nSliced thin against the grain is the key to a tender outcome. I love it.",
"loss": true,
"prefix": "Roll_Bones:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Salmon Burgers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This is the recipe I use to make salmon burgers. When form it into patties, it falls apart. Please tell me why.\n\n1 14.5 ounce can pink salmon\n1 egg\n1 tsp onion powder ( I do not like onions)\n1/2 cup season dry bread crumbs\n\nDrain and reserve the liquid from the salmon\nMix eggs, onion powder, bread crumbs and salmon together. I add 2 half ladels of the salmon liquid because it was too dry.",
"loss": false,
"prefix": "lisagail5:"
},
{
"from": "gpt",
"value": " I'd add another egg instead of the canned liquid... and be sure to cover and refrigerate the mixture for at least a half hour so the breadcrumbs can hydrate.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " ScottinPollock said:\n\n\n\n\t\t\tI'd add another egg instead of the canned liquid... and be sure to cover and refrigerate the mixture for at least a half hour so the breadcrumbs can hydrate.\n\t\t\n\n\n\nthis is the secret to many breaded things.\n\nCrab cakes, salmon cakes are all extremely delicate things and must be handled very carefully. \n\nYour mixture actually sounds pretty good - just kid-glove handling perhaps.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I add mashed potatoes to bind. And freeze for 5 mins.",
"loss": true,
"prefix": "salt and pepper:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: How much flour and water for 1 meal noodles?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I want to try to make noodles tomorrow for breakfast but I'm not sure how much water and flour should I use. When it comes to cooking, I have two weaknesses. Desserts and dough recipes. Though in the past I tried making pizza dough and I learned a few things like one cup of water is actually too much for one person pizza and that if you don't knead the dough enough it just doesn't cook properly...\n\nAnyway, back to my original question, how should I do it for one person meal? I would like to skip the eggs. My ingredients should be water, salt and all purpose flour, that's all I got.\n\nThank you ��",
"loss": false,
"prefix": "babaliaris:"
},
{
"from": "gpt",
"value": " I would use about 75 grams of flour. I just add a tiny amount of water and mix it with the flour. I add a little more water and mix some more. I keep doing that until it looks like it will hold together. Then knead it well. Roll it out. And cut it into noodles. Then boil it for 2 to 3 minutes in briskly boiling, salted water. To cut it into noodles, I would very lightly flour the sheet of dough; roll it loosely; and cut it with a very sharp knife. Cut the rolled dough the short way, not the long way.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " This is the result of the dough. It's not perfect, it has some cracks on the surface of the ball. I can't understand how in YouTube they make it so perfect...",
"loss": true,
"prefix": "babaliaris:"
},
{
"from": "gpt",
"value": " babaliaris said:\n\n\n\n\n\n\n\nThis is the result of the dough. It's not perfect, it has some cracks on the surface of the ball. I can't understand how in YouTube they make it so perfect...\n\t\t\n\n\nPractice, practice, practice.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Perhaps you might find something helpful in these two of many small batch sites.\n\nhttps://www.tasteofhome.com/recipes/homemade-noodles-for-two/\n\nhttps://www.thespruceeats.com/recipe-fresh-pasta-for-two-912838\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Result:\n\nI changed my mind and made Ramen (My Greek Alternative Ramen):\n\nNoodles:\n\n\n\n\nNoodles Boiled (I over boiled them...):\n\n\n\n\nWhat I used for making vegetable broth:\n\n\n\n\nRamen before the vegetable broth and the soya sauce:\n\n\n\n\nFinal Result:\n\n\n\n\nI think the Ginger was a mistake lol (I added a little inside the vegetable broth)\n\nThe vegetable broth tasted like (I'm forced to drink it). I think it's the Ginger... The recipe didn't tell me to add ginger...\n\nAlso, I didn't have Sesame oil (the recipe required it for the broth). Maybe I should add olive oil next time and see how it tastes!!!\n\nEdited:\nAfter I ate a lot of it, yeap it's the ginger that spoils the taste...\n\nLOL I can't drink it... I'm gonna throw it away...\n\nCan you spot the mistake? All the ingredients for the broth where:\n1) A half onion\n2) 1 leek (the non-eatable parts) \n3) The peeled surface of one carrot.\n4) The inside of one zucchini \n5) Two tablespoons of Soya Sauce.\n6) Ginger.\n\nMaybe also these were too much for one meal.",
"loss": true,
"prefix": "babaliaris:"
},
{
"from": "human",
"value": " How long did you boil the noodles?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tHow long did you boil the noodles?\n\t\t\n\n\n\n3 minutes probably... I might have lost one minute or because I was cutting the veggies",
"loss": true,
"prefix": "babaliaris:"
},
{
"from": "human",
"value": " I will open another thread for the ramen. I did something terribly wrong, the broth was undrinkable!!!",
"loss": true,
"prefix": "babaliaris:"
},
{
"from": "gpt",
"value": " How much broth did you make? That looks like a lot of vegetables for one serving. I would expect that much veg to make about two liters. I wouldn't include the soy sauce in the broth but I would add it to taste when serving.\n\nUntil you have more experience with cooking, it's really a good idea to make a recipe as written the first time. Then you can decide if you want to do something different next time.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tHow much broth did you make? That looks like a lot of vegetables for one serving. I would expect that much veg to make about two liters. I wouldn't include the soy sauce in the broth but I would add it to taste when serving.\n\nUntil you have more experience with cooking, it's really a good idea to make a recipe as written the first time. Then you can decide if you want to do something different next time.\n\t\t\n\n\n\nYes, I overdid it a little with the vegetables. Probably this gave a very strong flavor + the ginger and this is why it was undrinkable... I also opened a new thread for the ramen problem.",
"loss": true,
"prefix": "babaliaris:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Grinding your own beef",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " does anyone grind their own beec for hamburgers? I wonder if it is better beef to grind your own than to buy hamburger that has already been ground.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tdoes anyone grind their own beec for hamburgers? I wonder if it is better beef to grind your own than to buy hamburger that has already been ground.\n\t\t\n\n\n\nOf course it is better. You can choose whatever part of the meat you want instead of G-d knows what .",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Any suggesrions for an inexpensive mear geinder? Or can you chop it up yourself with a knife?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " The Chinese chop up meat on a chopping board, using two cleavers - one in each hand!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Best ever! lasts a life time! cheap to run! does a fantastic job! \n\nGoogle for manual meat grinders",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Here are two lin,ks for good grinders that won't break the bank. I own the Gourmia and it works grat.\n\nhttps://www.ebay.com/itm/STX-Magnum-1800-Platinum-Heavy-Duty-Electric-Meat-Grinder-Sausage-Stuffer/382834285256?_trkparms=aid%3D555021%26algo%3DPL.SIMRVI%26ao%3D1%26asc%3D229461%26meid%3D9873986973c04827842913ebe05d3f79%26pid%3D100752%26rk%3D2%26rkt%3D8%26mehot%3Dpf%26sd%3D380402865803%26itm%3D382834285256%26pmt%3D1%26noa%3D0%26pg%3D2047675%26algv%3DSimplRVIAMLv5WebWithPLRVIOnTopCombiner&_trksid=p2047675.c100752.m1982\n\nhttps://www.gourmia.com/item.asp?item=10117\n\nFor as often as I grind meat, the Gormia suits my needs. If I was using it weekly, I would consider the other one fore its versatility, power, and the foot pedal.\n\nSeeeeeya; Chief zlongwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " I have heard pretty good things about the Gourmia but can't find one for sale anywhere.\n\nI use the Kitchenaid grinder attachment that I got free with the mixer. It is a little slow, but works just fine. The most I ever grind is 2 pounds for a chili or spaghetti sauce recipe. Usually it is under a pound for burgers or sausage.\n\nI keep cubed up chuck and sirloin in the freezer, which thaws to the perfect temp for grinding surprisingly fast. Grinding your own gives you so much better texture (especially for burgers, meatballs, etc.).",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " I got my first Kitchen Aid mixer in1982, with what was then a complete set of attachments, including the meat grinder. I don't use it often, but when I do, it's soooooo much better than store bought.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " As others have said, buying a choice of meat you like and chopping it is noticeably better. I just use my food processor chopping blade and it works great.",
"loss": true,
"prefix": "BWinCA:"
},
{
"from": "gpt",
"value": " I always grind my own meat. It allows you to choose the meat (chuck for me) but if you have multiple grinding plates you can change the texture. My wife and I prefer a coaster grind than comes from the store.",
"loss": true,
"prefix": "Markf:"
},
{
"from": "human",
"value": " Markf said:\n\n\n\n\t\t\tI always grind my own meat. It allows you to choose the meat (chuck for me) but if you have multiple grinding plates you can change the texture. My wife and I prefer a coaster grind than comes from the store.\n\t\t\n\n\n\nWhat is \"coaster grind\"?",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\n\n\n\t\t\tWhat is \"coaster grind\"?\n\t\t\n\n\nI think he meant \"courser\" grind.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\n\t\t\tI think he meant \"courser\" grind.\n\t\t\n\n\n\noops. I guess not being native speaker creates problems some times. I even googled it. \nThank you.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\n\n\n\t\t\tWhat is \"coaster grind\"?\n\t\t\n\n\n\n\n\nmsmofet said:\n\n\n\n\t\t\tI think he meant \"courser\" grind.\n\t\t\n\n\n\nActually, it's coarser grind.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Markf said:\n\n\n\n\t\t\tI always grind my own meat. It allows you to choose the meat (chuck for me) but if you have multiple grinding plates you can change the texture. My wife and I prefer a coaster grind than comes from the store.\n\t\t\n\n\n\nAre you saying that you use a coffee grinder to ground your beef?",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " No, he's not using a coffee grinder. Most meat grinders come with at least 2 different size grinding plates, usually 1 with fairly small holes for a fine grind, and 1 with bigger holes for a coarser grind. You can also buy plates for other size grinds. We use a dedicated LEM grinder, as we also make our own sausages, as well as ground beef.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " I have read that you can also grind meat with a food processor, but you have to be careful not to do it for too long and end up with mush.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI have read that you can also grind meat with a food processor, but you have to be careful not to do it for too long and end up with mush.\n\t\t\n\n\n\nI don't recommend it. Tried it once.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI don't recommend it. Tried it once.\n\t\t\n\n\nWhat was the problem?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " As I recall, it as difficult to get a uniform texture with reasonably sized pieces. Clearly you don't end up with the ground beef in strands as you get from the market.",
"loss": true,
"prefix": "Andy M.:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pineapple juice substitute?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello again everyone! I’ve been around here for a long time but have not posted in looooong time. I do check in everyday, that makes me a lurker I guess. My question is regarding using pineapple pulp in stead of pineapple juice in a Chinese recipe. The original recipe calls for 1 1/4 c pineapple juice to 2. Tbsps cornstarch. I have 1 1/4c pineapple pulp but can’t figure out how much cornstarch to use as the pulp is already quite thick. Can anyone help me make this palatable and not a congealed mass of pineapple?",
"loss": false,
"prefix": "silentmeow:"
},
{
"from": "gpt",
"value": " First, blend the pulp into a puree. Heat wtth your other ongredients. In a cup, mix together 1/4 cup water with 1 tsp. cornstarch to make a lump free slurry. Bring your pineapple mixture to a simmer. Slowly stir in a bit of slurry at a time until you get your desired texture. Enjoy.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Maybe use about 3/4 c pineapple, plus 1/2 c water, liquefied in the blender. This will probably still have more pineapple flavor than canned pineapple juice. I always use fresh pineapple (or some that I froze), too, in things like that, instead of juice. Even the Vitamix doesn't turn it to \"juice\", so I add a little water, if the thickness is a problem.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " You could use orange juice too",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Thank you for the help. I’ll keep you posted on the results. Also thank you for letting me back in to your community. I belonged to a fantastic place years ago and it sold several times over and the community was lost. I feel so good to be somewhere where my questions are not stupid. FYI, I asked my brother what I could do and you’d probably laugh at his reply. He belongs in the, “ people you know that think they can cook thread”. He boils sweet corn for 30 mins. to make sure it is cooked! Thank you again.",
"loss": true,
"prefix": "silentmeow:"
},
{
"from": "gpt",
"value": " Hey silentmeow, welcome back. It's nice when the lost sheep come home.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Hi there, and a warm welcome to you. I've been active here for a long time, and there's little that makes me happier than to see a long time lurker join the party with us. Tell your brother he can join us too and he'll get 50 answers about how to cook corn.\n\n\nAbout your pineapple question, it would be helpful if you posted the whole recipe so we can give you accurate advice.\n\n\nFor one thing, is your pineapple canned or fresh? If it's fresh, the answer could be different because of the enzymes in fresh pineapple. I have a cooking horror story about my fresh pineapple and shrimp kabobs.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " Thanks for the help, everyone. I ended up using only 1 1/2tsp of corn starch to thicken the sauce and it was perfect. A brief description of the recipe...the sauce is everything! The original recipe was from one of those racks at the end of the isle in the grocery store! The name is Chicken Waikiki. This is a 30 year old recipe, hence the sugar content!\nJuice from one can of pineapple\n1c sugar\n3/4c cider vinegar\n2T cornstarch\n1T soy sauce\n1/4t grated ginger\n1 chicken bullion cube\nIs the non-healthy recipe idea getting to you yet?\nBring the above to boil and biol for two minutes, cover and set aside.\nIn a skillet brown bone in skin on chicken pieces. Place in a casserole dish and pour the sauce over the chicken.\nBake at 350 for 30 minutes.\nWhile it’s cooking cut up bell peppers, all colors are pretty.\nAfter 30 minutes remove from the oven and add the peppers and the pineapple chunks.\nI use a turkey baster to suck up some of the sauce and dribble over the veggies.\nBack into the oven, uncovered for another 30 minutes.\nRemove and serve with rice.\n\nThis was the first dish I ever made that made me think, wow this is like take out food! I now have 3 woks, bamboo steamers and thankfully can get the seasoning for real Asian flavors. My DIL is from the Maldives so am now learning new foods and spices. It’s fun for me. My DH on the other hand is an old MPG kinda guy so I do everything in baby steps! I forgot, the pineapple was fresh which does change the liquid. It was fine and I’ll make it again in a year or if my daughter visits, whichever comes first. I also might mention this site to my brother but if a recipe has more then five step he calls it too complicated! He’s really a horrible cook but I still love him and I don’t have to eat what he cooks, his wife does. Thanks again..",
"loss": true,
"prefix": "silentmeow:"
},
{
"from": "human",
"value": " That sounds like a recipe I'd really enjoy, SM. Honey would make a good sub for the sugar, but nothing sounds off to me and glad it turned out. \n\nMy warning about fresh pineapple was to prevent you from using it for a marinade, as it will break down protein like for my mushy and nearly dissolved shrimp and fresh pineapple kabobs I made for a business dinner party. ACCCCK... \n\nLive and learn.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " Here's a similar sauce that I use with my egg rolls. It's from one of my cookbooks, so i have permision to use it.\n\nPineapple Sweet & Sour Sauce\nThis Pineapple based sauce can be made ahead and refrigerated. It compliments egg rolls, chicken stir fries, won tons, etc. It can also be used with ham and pastas.\n*\nIngredients:\n2 cups chicken broth (water can be used if no broth is available)\n1/4 tsp. ginger\n1 tbs. onion powder or 1/4 onion finely chopped\n2 cloves crushed garlic\n16 oz. can crushed or chunk pineapple (substitute 1/4 cup lemon juice if used for seafood)\n3/4 cup firmly packed brown sugar (substitute 3/4 cup white granulated sugar if lemon juice is used)\n1/8 cup balsamic, or apple cider vinegar\n1/4 chopped sweet pepper (optional but omit if lemon juice is used)\n2 tbs. cornstarch mixed with 4 oz. water\n*\nCombine ingredients in order. After adding brown sugar, taste. Sauce should be fairly sweet with the ginger and chicken flavors tickling, not stomping the taste buds. Add vinegar and taste again. Add more brown sugar or vinegar as needed. But be careful. It is much easier to add just a bit more of something than it’s to try to remove it, or compensate for a too strong flavor. \nMix the cornstarch and water together, and pour into the gently boiling sauce. Stir rapidly to distribute until the sauce is thickened. Remove from heat and cover.\n\nJust another option.\n\nSeeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " It’s an oldie but a goody. You are right about the juice in marinades. By mistake I marinated chicken overnight in pineapple, it was horrible!",
"loss": true,
"prefix": "silentmeow:"
},
{
"from": "gpt",
"value": " That recipe sounds too. I love the sweet/sour dipping sauce for egg rolls. Now I want to make egg rolls!",
"loss": true,
"prefix": "silentmeow:"
},
{
"from": "human",
"value": " Your pineapple sauce sounds great Chief!\n\nSM, since we're still on the pineapple subject, you may want to try this salsa recipe of mine.\n\n\nhttps://www.discusscooking.com/forums/f83/kls-pineapple-salsa-100238.html",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " silentmeow said:\n\n\n\n\t\t\tIt’s an oldie but a goody. You are right about the juice in marinades. By mistake I marinated chicken overnight in pineapple, it was horrible!\n\t\t\n\n\n\nI used a fresh pineapple marinade on a pork roast, sealed in an airtight, vacuum packed bag overnight. I had read somewhere that the bromelain in the pineapple would tenderize the meat, and when rinsed off, wouldn't affect the meat flavor. Id did affect the flavor, and not in the way I wanted. The meat was mushy as well. Lesson learned.\n\nCooking pineapple denatures the bromelain, eliminating its tenderizing property. this is why canned pineapple can be used in gelatin deserts, and fresh pineapple can't. The gelatin will not set if fresh pineapple, or papaya for that matter, is put into the desert. The canned versions are heated in the canning process, which renders both bromelain, and papain inert.\n\nI love a good, fresh, ripe pineapple. But even just eating it, the natural acids, with the bromelain, can actually leave you with sores in your mouth, if too much is eaten.\n\nAs with all things, the more knowledge yu have about something, the better you will be able to use/enjoy it.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " You know just recently found a cool substitute for pineapple juice, you'll be surprised what it is. Yes, I took plums, peaches and ordinary zucchini, cooked compote from them and twisted in a jar. After a month, the zucchini was soaked in the sweet juice of other fruits and became like a pineapple. Very tasty",
"loss": true,
"prefix": "SophieWaggner83:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Advice needed Re: Turkey Breast",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We usually get a \"free\" (spend this many dollars receive this deal) frozen turkey breast from ShopRite Supermarket for Thanksgiving. \n\nI have a whole turkey in the freezer to use for T-day. \n\n I am planning on making a small eye round and half a turkey breast (thawed and boned) for Christmas. And the other boned half for New Year's Day (for sandwiches).\n\n\nAny other advice on how to work this out?\n\n\n\nMy question is can I wait several days (how many days is safe?) and smoke the second half and freeze it till New Year's Day without it losing some quality/flavor? Being it will start out frozen I can't refreeze the raw half.",
"loss": false,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " If you defrost the breast just so it's ready for Christmas Day, the other half will keep for 3 days. Then you can smoke it for NYE. Or you can defrost it earlier and smoke half before Christmas and roast the other half. I'd say three days defrosted and raw is the limit.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " According to the USDA, if you thaw it in the refrigerator, you can safely refreeze it. \n\nhttps://www.fsis.usda.gov/wps/wcm/c...poultry-preparation/lets-talk-turkey/ct_index",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tAccording to the USDA, if you thaw it in the refrigerator, you can safely refreeze it. \n\nhttps://www.fsis.usda.gov/wps/wcm/c...poultry-preparation/lets-talk-turkey/ct_index\n\n\n\n Thank you, GG. \n\nBut I usually thaw in water in a cooler because of limited fridge space that can be allotted safely to poultry that large.",
"loss": true,
"prefix": "msmofet:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Candy Orange Flavor in chicken?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " There was this orange chicken I used to like at a local Chinese restaurant that has closed. It tasted almost like orange candy. Nothing that I have been able to recreate at home. Any ideas? Where does orange candy flavor come from? Oil in the zest?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Is it one of those things with the tangerine peel in it? Not something like candy, but that's what gives a lot of the so called orange flavored dishes their flavor, not orange. I've even saved my own tangerine peel, and dried it, but it's not as intense as that dried brown stuff, I get in the Asian market.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I'd have to find my recipe but, it calls for orange marmalade and it works well.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " I buy frozen Mandarin Orange Chicken from TJ’s. It’s not bad.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "human",
"value": " Tangerine isn't a type of orange? Where does orange candy flavor come from? Marmalade may have many unknown ingredients.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Another vote for orange marmalade.\n\nThis simple glaze/sauce is good on wings, chicken nuggets, ham, etc...\n\n1/2 cup favorite bottled BBQ Sauce.\n1 cup sweet orange marmalade\n3 T soy sauce\n1 T sesame oil\nHuy Fong chili paste or hot pepper flakes to taste\n\nI would stirfry some garlic, chicken or pork chunks, onion, and green pepper, coat with the sauce serve over plain white rice. You could also use deep-fried chicken nuggets in place of the plain chicken.\n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tAnother vote for orange marmalade.\n\nThis simple glaze/sauce is good on wings, chicken nuggets, ham, etc...\n\n1/2 cup favorite bottled BBQ Sauce.\n1 cup sweet orange marmalade\n3 T soy sauce\n1 T sesame oil\nHuy Fong chili paste or hot pepper flakes to taste\n\nI would stirfry some garlic, chicken or pork chunks, onion, and green pepper, coat with the sauce serve over plain white rice. You could also use deep-fried chicken nuggets in place of the plain chicken.\n\nGood luck!\n\t\t\n\n\nThat's, pretty much how I make mine. Its delicious.. \n\n\n\nCooking4Fun said:\n\n\n\n\t\t\tTangerine isn't a type of orange? Where does orange candy flavor come from? Marmalade may have many unknown ingredients.\n\n\n\n\nThem devious so&so's.. \n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Just Cooking said:\n\n\n\n\t\t\tThat's, pretty much how I make mine. Its delicious.. \nRoss\n\t\t\n\n\n\nIt's one of those things that is different each time I make it.\n\nI usually swap out the BBQ sauce for catsup.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tTangerine isn't a type of orange? Where does orange candy flavor come from? Marmalade may have many unknown ingredients.\n\t\t\n\n\n\nAll ingredients are listed. Not unknown. Basically fruit and sugar. Which sounds like exactly what you are after to get food with a candy taste.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Interesting.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "human",
"value": " Lots (most?) marmalade includes some of the peel. For that reason, I dislike marmalade. You could push the marmalade through a sieve and remove the bitter tasting peel.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " It's really difficult to solve for someone else's food memory/fantasy. \n\nYou could try using sweetened frozen orange juice concentrate as the base for the sauce with a corn starch thickener.",
"loss": true,
"prefix": "Aunt Bea:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: SAF Instant Yeast",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I just noticed my jar of instant yeast is running low.\n\nI've looked online for SAF Instant Yeast and I find two different kinds: Instant, instant red.\n\nAnybody know what the differences are?",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " SAF makes quite a number of instant yeasts...\n\nhttps://lesaffreyeast.com/products/dry-yeast/\n\nThe two most common are red and gold, with gold being more effective with sweeter doughs (up to 30% sugar), with red spec'd for up to 12%.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " ScottinPollock said:\n\n\n\n\t\t\tSAF makes quite a number of instant yeasts...\n\nhttps://lesaffreyeast.com/products/dry-yeast/\n\nThe two most common are red and gold, with gold being more effective with sweeter doughs (up to 30% sugar), with red spec'd for up to 12%.\n\t\t\n\n\n\nThanks Scott. I ordered the Red. Seems to be the best all-purpose choice. Also, King Arthur's site recommends it.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " The red is the most common, though the premium, also in a red package, is better for cooler dough, like pizzas, and for bread machines, if I recall. I always get the regular red.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Webstaurant... Food!?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've purchased online from Webstaurant.com in the past... mostly tableware, and have been very happy with them. Now I see they have food & beverage (baking needs, spices, canned goods, spices, and frozen and refrigerated fruit and proteins & more).\n\nLike with most of their stuff, prices are amazing... but am wondering how they pack their frozen and refrigerated stuff (insulated containers-dry ice)? Anybody here ever ordered from them? How was it packed? And did it arrive at safe temps?",
"loss": false,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " Just a short follow up to this in case anyone here might be interested in checking this out. I emailed them about frozen/refrigerated item delivery. They responded promptly that they used insulated containers with cold packs.\n\nUnfortunately, while the food and bev section \"seems\" like a real bargain, the shipping charges are CRAZY expensive.\n\nNot recommended!",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " I had issues like that with other companies ( refrigerated / frozen shipping costs). Id get done with the order, thinking I got a goat deal, then once the shipping fees were applied, it was like I was paying as much for the shipping as I was for the produce. Sure, I expected it to be more expensive, But I figured if the price im saving on the predicted evens out with thee excess shipping charges to break even, I'd be ok with that for the convenience of getting it online. That wasn't the case, so I didnt order.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " larry_stewart said:\n\n\n\n\t\t\tI had issues like that with other companies ( refrigerated / frozen shipping costs). Id get done with the order, thinking I got a goat deal, then once the shipping fees were applied, it was like I was paying as much for the shipping as I was for the produce.\n\t\t\n\n\n\nIn the above case I had put about 20 lbs of frozen stuff in my cart totaling about a hundred dollars. The cheapest shipping option was over $150... that's $250+ for about $100 worth of food.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " I've not ordered anything cold from them but I have ordered flour in 50# bags twice. It is cheaper with shipping than buying it 5 pounds at a time at the store.",
"loss": true,
"prefix": "FrankZ:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Strainers?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Are there special pots or anything specifically for straining water out of stuff? I have an 8\" diameter hand held strainer, but it isn't always large enough and some things might need hours to strain. Any suggestions?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " I have a variety of strainers from some about 4 inches in diameter to others that are 12 inches across.\n\nSome of my strainers have mesh-fine straining areas, but others have holes that are nearly 1/4-inch in diameter.\n\nJust depends on what I am straining.\n\nI have one that is ultra-fine that I use to strain stocks so I can only get the liquid and leave all the solids behind.\n\nIn my opinion, there is no ONE strainer to use. Just depends on what you need to strain.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " I agree with Katie.\n\nI often use a colander for straining large pieces of food.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I have many strainers in there, varying in diameter and how fine they are. A lot of times you don't want the real fine strainers, like when you blend some chiles and other ingredients in a Mexican sauce, and you want to strain the seeds and larger pieces of skin out, but you want the rest to press through, so you'd choose a medium mesh strainer. When you're straining finer things out of water or oil, you want one of the finer ones, though they can clog faster. When making hot oil, FI, I'll strain it through a medium strainer, and let it drain, then strain it again through the fine strainer.\n\nFor straining large amounts of liquid, like broths, I have an ultra fine chinois, but rarely use it anymore.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I have a large small mesh hand held strainer and a small colander that handle everything that I need to do.\n\nIf I'm straining something like ricotta cheese I line them with a paper towel or a coffee filter and set them over a mixing bowl with a plate cover and leave them in the refrigerator overnight.\n\nYears ago when we made jelly we used clean old pillowcases to strain the juice from the fruit pulp.\n\nUse your imagination and see what you can come up with before you go out and spend money on a specialty item that you will only use a few times each year.\n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " When I make stock and strain it at the end, I put everything through a colander to get most of the stuff out quickly. When that has drained for a bit, I rinse the colander and line it with a clean tea towel and strain the stock again.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I have a strainer that's like a colander.\n\n\n\n\nAnd I have colanders that are like strainers.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI have a strainer that's like a colander.\n\nView attachment 43317\n\nAnd I have colanders that are like strainers.\n\nView attachment 43316\n\n\n\nI have both of those plus several others.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Nice. Something like this is what I need.",
"loss": true,
"prefix": "Cooking4Fun:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freezing Homemade Gnocchi Question",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We had a pretty good potato season, and Im looking for ways to store them. We dont have a cold enough space for them to store for the entire winter ( they often start sprouting after a few weeks). We have already made French fries , grated potatoes for hash browns and pierogi which are all frozen.\n\nI will likely make gnocchi today to freeze for later use. Ive found several recipes which all mention at the end of the recipe that they can been frozen. When to freeze them has been conflicting info. Some say freeze ( and a baking pan single layer) prior to cooking. Move to a bag or container once frozen for future use. Other recipe say to freeze them after cooking ( same method as above).\n\nMy instincts feel that they should be frozen prior to being cooked. Thats what we do for pierogi and ravioli. I feel that freezing them after being cooked just adds more moisture and risking consistency issues that may happen as a result of the freezing. \n\nHas anyone frozen homemade gnocchis and if so how have you done it ?",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " \"My instincts feel that they should be frozen prior to being cooked. Thats what we do for pierogi and ravioli. I feel that freezing them after being cooked just adds more moisture and risking consistency issues that may happen as a result of the freezing.\"\n You are correct. It has been a few years since I have made this but, after one mess, I always froze them uncooked.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "human",
"value": " I've frozen them, single layer then bag, before in the past, then cooked from frozen. I do have to say I always found them to not be as good after freezing, which is why I don't freeze them anymore.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Freezing potatoes in any form makes them lose their moisture, so anything usually becomes mush and falls apart...they shrink wrap them in the stores and sell them in the pasta section so, there has got to be a reason for that..",
"loss": true,
"prefix": "Rocklobster:"
},
{
"from": "human",
"value": " Never made it, but I always freeze my pasta raw. This may help:\n\nhttps://www.cooksillustrated.com/how_tos/6448-freezing-gnocchi\n\nNote that everything I have found says it will only keep well 4-6 weeks.",
"loss": true,
"prefix": "WhateverYouWant:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Strange Lobster Dip Request",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I live in a place where lobsters are abundant. I would love to come up with a lobster dip recipe that is totally organic. The only problem is, nearly everything has to come off the list. No mayonnaise, no cream cheese. No homemade mayonnaise, because of eggs. If lobster was blended fine, is there anything that would do? I would be looking at mostly produce, fruit, and spices. Is it possible?",
"loss": false,
"prefix": "JeremyBenson11:"
},
{
"from": "gpt",
"value": " You can buy organic eggs, but I'll assume there is some other reason you do not want to use eggs.\n\nSherry, butter, lemon, and cream go great with lobster, so maybe a roux based sherry cream (cream or milk) sauce, starting with minced shallots, red bell pepper, and garlic. A dash of Worcestershire, maybe some chopped celery (and or carrots).\n\nFinish with some fresh tarragon & lemon juice and top with cheese of your choice (and or bread crumbs) and bake until browned.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " Can you get organic milk? If you can, then you could make quark, which is a good substitute for cream cheese. If you can get organic yogourt that could be used. Greek yogourt would be nice and thick. You could make that yourself from regular yogourt.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I see. Pretty well doomed without one of the big ones, mayonnaise, cream, ect. I live on Grand Manan Island. Lobsters are abundant, but not a lot of other things are. I can order for personal use, but $300 for shipping on anything in quantity is unreasonable. Thanks for the ideas.",
"loss": true,
"prefix": "JeremyBenson11:"
},
{
"from": "human",
"value": " JeremyBenson11 said:\n\n\n\n\t\t\tI see. Pretty well doomed without one of the big ones, mayonnaise, cream, ect.\n\t\t\n\n\n\nNot necessarily… we just don't have enough info about what you have to work with. So going on the assumption of no dairy, how about a lobster ceviche?",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " How about seasoned mashed beans?",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " GotGarlic said:\n\n\n\n\t\t\tHow about seasoned mashed beans?\n\t\t\n\n\n\nThat sounds like a great idea.\n\nNow I'm remembering the Greek meze, taramosalata (link to Wikipedia article about taramo)\n\nIt's made with cod roe and a mashed starch, usually bread or cooked potato and sometimes almond. There is also olive oil and lemon juice. I have been told that the pink colour can come from food colouring or a bit of the liquid from boiling beets.\n\nThat might work with finely chopped lobster. It could be thinned with vegi stock.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Jeremy, do you mostly get fruit and veg from a store or from your and friends' gardens? Do you have a local grocery store or co-op? What kinds of organic stuff can you get from there?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I'm not sure about Ceviche. Lobster grows a nasty bacteria when dead, and in a short time too. I would have to investigate where and how the bacteria forms. But it sounds good, though outside the dip realm.\n\nOur store is Independent Grocer, so we do have a large selection of basics, spices, ect. My choice of organic is simply a personal choice. I don't do chemicals, in anything. Milk, cheese, yogurt, and I don't buy the meat there. Not even the fish, lol. I eat the produce for now, with no other choice available. My back acre is all field, but needs excavation.",
"loss": true,
"prefix": "JeremyBenson11:"
},
{
"from": "gpt",
"value": " JeremyBenson11 said:\n\n\n\n\t\t\tI see. Pretty well doomed without one of the big ones, mayonnaise, cream, ect. I live on Grand Manan Island. Lobsters are abundant, but not a lot of other things are. I can order for personal use, but $300 for shipping on anything in quantity is unreasonable. Thanks for the ideas.\n\t\t\n\n\n\nCan you get eggs, oil and vinegar or lemon? If so, you can make your own mayo!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Are you willing to use produce from that store for your lobster dip? Can you get special request items from the store i.e., ask them to include your request while they are placing their order?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " You have a big yard, get some chickens and you will then know they are organic! \nNot hard to keep, supply water, shelter at night and a place to lay their eggs. \n\nOnce they know their home you can let them free range and they will come in at dusk on their own.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tYou have a big yard, get some chickens and you will then know they are organic! \nNot hard to keep, supply water, shelter at night and a place to lay their eggs. \n\nOnce they know their home you can let them free range and they will come in at dusk on their own.\n\t\t\n\n\n\nGood idea. \n\nI'm also thinking that it must be possible to rent or borrow a roto-tiller to prep a vegi garden sized plot of land. Can be small to start with.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Here's another thought… if you have access to chickpeas and sesame seeds, how about a lobster hummus?\n\nCreamy hummus (sesame paste, olive oil, garlic, lemon juice, cooked chickpeas, cumin), top with chunks of steamed lobster and maybe a chopped roasted red pepper basil/parsley/dill salsa with a splash of wine vinegar.\n\nYou can flavor the hummus a million different ways depending on what you have on hand, and add all kinds of herbs and veggies to chunky it up a bit.",
"loss": true,
"prefix": "WhateverYouWant:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Questions about red meat",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi, I herd on the nets saying any meat that is from a mammal is red meat. Is this true? If its not true then are any of these meats red meat?\n\n-bacon?\n-prosciutto?\n-meatballs?\n-Italian sausage?\n-ham?\n-pepperoni?",
"loss": false,
"prefix": "discusscookingnewbie:"
},
{
"from": "gpt",
"value": " https://www.youtube.com/watch?v=bufTna0WArc\n\nThat said, bacon, prosciutto, and ham are pork, which has declared itself the other white meat.\n\nMeatballs, Italian sausage, and pepperoni are mixtures and can be made with beef, pork, turkey, chicken, soy protein, tofu, or any combination of these if you so desire. I prefer my Italian sausage made with pork, while Giada DeLaurentis always specifies turkey sausage. For meatballs I use 2 parts beef, 1 part pork and 1 part veal. Pepperoni is usually a combination of beef and pork, but I am sure you can find someone who makes it with turkey, chicken, soy protein, tofu or even sawdust if you look hard enough.\n__________________",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\nhttps://www.youtube.com/watch?v=bufTna0WArc\n\nThat said, bacon, prosciutto, and ham are pork, which has declared itself the other white meat.\n\nMeatballs, Italian sausage, and pepperoni are mixtures and can be made with beef, pork, turkey, chicken, soy protein, tofu, or any combination of these if you so desire. I prefer my Italian sausage made with pork, while Giada DeLaurentis always specifies turkey sausage. For meatballs I use 2 parts beef, 1 part pork and 1 part veal. Pepperoni is usually a combination of beef and pork, but I am sure you can find someone who makes it with turkey, chicken, soy protein, tofu or even sawdust if you look hard enough.\n__________________\n\t\t\n\n\n\nthanks, much apreciated",
"loss": true,
"prefix": "discusscookingnewbie:"
},
{
"from": "gpt",
"value": " In gastronomy, red meat is commonly red when raw and a dark color after it is cooked, in contrast to white meat, which is pale in color before and after cooking.[1][2] In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white\n\t\t\n\n\n from Wikipedia, on the internet. \n\nIt's meat from mammals.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy, Quick, and Delicious Meal Ideas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Looking for some suggestions for some of your favorite go to meals that are quick and easy. I pretty much like everything.",
"loss": false,
"prefix": "Learning2Cook45:"
},
{
"from": "gpt",
"value": " Fettuccine Alfredo- just three ingredients, butter cheese and pasta \n\nAny kind of one skillet Hamburg casseroles. Brown beef with onions and garlic. Add some canned or frozen veggies and a can of cream of mushroom soup. \n\nPasta with olive oil, garlic and parm cheese.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Taking Andy's Pasta with olive oil and garlic as a base ( leave out parm unlessI note to add):\n1) Add Broccoli to this (Rotelli or mall/ medium shells)\n2) At room temp add Diced tomatoes, basil and diced Mozzarella cheese (Linguini)\n3) Add Spinach and crumbled feta cheese (Bowties) ( room temp )\n4) Add Multiple veggies ( mushrooms, zucchini, broccoli...) got pasta primavera \n5) Add Roasted halved brussel sprouts ( or shredded ) , with he parm cheese and a few shakes of oregano. ( linguini)\n6) Add a bunch of grilled veggies, makes a nice ' Grilled\" pasta primavera ( With Parm)\n\n- Sautee sliced mushrooms til they start to brown a little, add garlic (dont let it burn). then toss in some already pre cooked Pappardelle pasta and a few slabs of butter and Parm cheese if you like. Can garnish with chopped parsley or drizzle with some truffle oil.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " (What I call) Mexican Chicken. You can use bone-in or boneless, breast or thigh meat - whatever you prefer. I use boneless/skinless chicken breasts. If they are thick \"Dolly Parton\" breasts, I cut them in half into thinner cutlets. Saute in just a wee bit of butter and/or oil to brown, then smother with salsa. Cover and simmer until chicken is done. Remove lid and top with shredded cheese. CoJack works good here, as does Cheddar. Then melt the cheese, either by putting the lid back onto the pan, or by popping the pan under the broiler. Serve over/along side rice, with or without black beans. Sometimes I add a second side of fresh corn (lightly cooked and cut from the cob) mixed with halved cherry/grape tomatoes. Green Giant Niblets corn is a good sub for fresh.\n\nIt's all much easier to cook than it is to type out! BTW, welcome to DC Learning2Cook. What do you have your PhD in, if it's OK to ask.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "human",
"value": " For a quick, easy meal we like Haliski. (Polish noodles and cabbage)\n\nCan be a side or main course by adding sausage, etc.\n\nI don't use a recipe but, this one looks good.\n\nhttps://www.allrecipes.com/recipe/220716/haluski-cabbage-and-noodles/\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " For a quick and easy mail I recommend Tikka Masala from Asian Home Gourmet. It's a simple Indian paste but absolutely gorgeous. You just add chicken and vegetables to the paste and you are ready to go.",
"loss": true,
"prefix": "Valkwijn:"
},
{
"from": "human",
"value": " Like CG says - easier to make than to type out LOL\n\nPasta Salad:\nCook any short pasta - macaroni, rotini, zita - \n\nwhile it's cooking, raid the fridge and cupboard - canned tuna, chicken or ham or left over cold meat... left over cold vegies... slice some celery, scallions, red peppers (or from a jar of roasted peppers) , \n\nI've put in sliced olives (black or green), artichoke hearts, palms, tomatoes, cucumber, canned mushrooms, pepperoncini, capers - anything you can find and grab!\n\nWhen pasta is cooked, cool in a sieve under cold running water, drain well. \n\nMix everything together in a bowl, add a dollop of mayo (with or without some yogurt or sour creme - however you like it), tablespoon of green relish, (shot of lemon), dijon mustard - salt and pepper. \n\nI've put this on the table for a lunch within 30 minutes from walking in the door. Girlfriends had not even finished powdering their noses when I called out - Ready! ok, ok... so they had to set the table... \n\nps, this is one time when canned mushrooms are best.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thinly slice potatoes and onions, toss them in salt and butter and arrange in layers. Add chicken broth and white wine to come up about 3/4. Bake at 400 for 30 minutes or till liquid is absorbed and potatoes are tender.\n\nGenerously salt and pepper a piece of cod or other sort of thick fish (salmon, haddock, sea bass) and place on top of the potatoes with a couple of pats of butter.\n\nBroil for maybe 10 min or until fish is done.\n\nThis is my go to super easy dinner",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " 1 jae chunky, garden style pasta sauce with mushrooms\n1 Kielbassa cut inti bite size runds, or 1 lb. browned ground beef\n2 cups water\n1 pkg. linguine, penne, or you favorite pasa.\n\nThrow everything into a pot, bring to a simmer, cover, and cook for 20 minutes, stirring every ten minutes or so. Serve with crusty bread, or bread rolls, and shredded cheese.\n\nRecipe 2:\nlarge can VanCamp's pork and beans\n2 tbs. dark brown sugar\n1/2 onion, chopped\n1 tbs. blackstrap molasses\n1/2 tsp. chili powder\nkielbasa or hot dogs\n1 tsp. yellow mustard \n\nThrow it all into a pot, heat to simmer. Cook for 20 minutes to soften onions.\n\nSeeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " jenny and chief - those sound really good. Am making a note of them!",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Low temperature cooking in a water bath, request for recipe ideas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello my dears, I have a very general question and would be happy to hear your ideas. I'm looking for recipes that can be prepared in a water bath at a temperature between 30 ° C - 50 ° C. Maybe vacuuming would be a possibility, but I have no experience with that. Thanks in advance, Your Julian",
"loss": false,
"prefix": "julanfromaustria:"
},
{
"from": "gpt",
"value": " Sounds like a recipe for food poisoning.\n\nFor proper sous vide advice go here: https://www.seriouseats.com/2016/01...e-immersion-circulator-essential-recipes.html",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Can you cook frozen chicken in a standard pressure cooker?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This is NOT an instant pot. It's a standard pressure cooker where you lock the lid down and it goes on the stovetop with the little weight you put on the steam valve, etc. But when I try and look up information, there are directions and recommendations everywhere for an instant pot. I became so frustrated that I was shouting at my screen, \"I don't have an instant pot! It's an old fashioned pressure cooker!\"\n\n\n\nI just want to know if it's safe to cook frozen (or partially thawed) meat - in this particular case, chicken - in my pressure cooker. I'm a little intimidated by this thing, as I've never used one before. But tomorrow I would like to cook a chicken leg quarter and vegetables, but I just took the chicken out of the freezer and it may not be completely thawed by then.\n\nPlus, any tips for using a standard pressure cooker would be appreciated.",
"loss": false,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " https://fastcooking.ca/pressure_cookers/frozen_chicken_beef_meat_pressure_cooker.htm",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " https://www.pinterest.com/pin/437764026258889492/",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\nhttps://fastcooking.ca/pressure_cookers/frozen_chicken_beef_meat_pressure_cooker.htm\n\n\n\n\nWow, lots of information in there. Thanks, Andy.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " msmofet said:\n\n\n\nhttps://www.pinterest.com/pin/437764026258889492/\n\n\n\n\nThank you. Appreciating the information!",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " You can certainly cook your frozen, or partially thawed chicken in a pressure cooker. Just understand that by the time the chicken is done, the veggies will be very soft.\n\nMy technique is to put the PC onto the stove over medium high heat, with about 2 tbs, of cooking oil, I then put in the chicken to brown the skin and develop a richer flavor. Remove the chicken and put in your veggies, Season everything and put the chicken on top of the veggies. Add 1 1/2 cups chicken broth/stock and secure the lid. Heat over medium-high heat until the weight/pressure controller just starts to jiggle. Reduce heat to keep the weight barely jiggling. Cook for 20 minutes, Remove from heat and place the entire pot into a clean sink. Run cold water from the tap, over the lid until the safety valve drops and releases all of the pressure. Remove the weight and the the lid. Everything should be done. \nif you want to get a little fancier, place the chicken pieces onto a foil lined cookie sheet, and brush with a glaze, or bbq sauce and place under the broiler for 5 minutes,\n\nAlternately, you can sauce the chicken before pressure cooking, if your veggies will work with it.\n\nI like this technique even better with country style pork ribs, or beef short ribs. Just add onions, garlic, and sauce,\n\nYou can make a mean lasagna in a pressure cooker too. Just assemble the lasagna in the PC, with a wet sauce, No need to pre-cook the noodles, They will absorb the extra liquid from the sace, and all will be done in about ten minutes after the cooker reaches pressure. I love cooking in a pressure cooker. I used to teach lessons on using it, with nutritionists.\n\nSeeeeya Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Chief Longwind Of The North said:\n\n\n\n\t\t\tYou can certainly cook your frozen, or partially thawed chicken in a pressure cooker. Just understand that by the time the chicken is done, the veggies will be very soft.\n\nMy technique is to put the PC onto the stove over medium high heat, with about 2 tbs, of cooking oil, I then put in the chicken to brown the skin and develop a richer flavor. Remove the chicken and put in your veggies, Season everything and put the chicken on top of the veggies. Add 1 1/2 cups chicken broth/stock and secure the lid. Heat over medium-high heat until the weight/pressure controller just starts to jiggle. Reduce heat to keep the weight barely jiggling. Cook for 20 minutes, Remove from heat and place the entire pot into a clean sink. Run cold water from the tap, over the lid until the safety valve drops and releases all of the pressure. Remove the weight and the the lid. Everything should be done. \nif you want to get a little fancier, place the chicken pieces onto a foil lined cookie sheet, and brush with a glaze, or bbq sauce and place under the broiler for 5 minutes,\n\nAlternately, you can sauce the chicken before pressure cooking, if your veggies will work with it.\n\nI like this technique even better with country style pork ribs, or beef short ribs. Just add onions, garlic, and sauce,\n\nYou can make a mean lasagna in a pressure cooker too. Just assemble the lasagna in the PC, with a wet sauce, No need to pre-cook the noodles, They will absorb the extra liquid from the sace, and all will be done in about ten minutes after the cooker reaches pressure. I love cooking in a pressure cooker. I used to teach lessons on using it, with nutritionists.\n\nSeeeeya Chief Longwind of the North\n\t\t\n\n\n\nThank you, Chief, that sounds great. I was thinking, however, of doing the basic release style instead of running it under cold water, i.e. letting the pressure come down naturally until all the pressure is removed. I'd like to try it that way first, to get familiar with standard pressure cooking, before I try the quicker method.\n\nI will take your suggestion of browning the chicken a little bit first. That would definitely make it all taste better.\n\nThanks much!",
"loss": true,
"prefix": "Linda0818:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone use bitters?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Another thing I bought thinking it might be of some sort of use in flavoring. Anyone use Bitters. My bottle is rhubarb flavor.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I bought Angostura Bitters for some cocktail my husband wanted to make. That was a couple of months ago. The bottle hasn't been opened yet and I don't remember which cocktail it was for.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I use Angostura original along with their (or Fee's) orange and cherry for cocktails. Never really thought of using them in cooking as they are mostly alcohol and I would get better flavor from actual food (orange zest/juice, cherry syrup, etc.).\n\nDon't recall ever seeing a recipe other than cocktails that call for them so you'll just need to experiment with a small portion of a dish to see if it adds what you may be looking for.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tAnother thing I bought thinking it might be of some sort of use in flavoring. Anyone use Bitters. My bottle is rhubarb flavor.\n\t\t\n\n\n\nYou can use bitters to pop up other things besides drinks.\n\nAdd to fruit salad, ice cream base, salad dressings, juice or lemonade and even pancake syrup to take the edge of the sweet...\n\nuse sparingly - just a few drops will do",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI bought Angostura Bitters for some cocktail my husband wanted to make. That was a couple of months ago. The bottle hasn't been opened yet and I don't remember which cocktail it was for.\n\t\t\n\n\nThe Manhattan and the whiskey sour are a couple of popular drinks that include Angostura bitters.\n\nShhh... I'm making coffee bitters for DH for Christmas. He likes it in a gin and tonic.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tThe Manhattan and the whiskey sour are a couple of popular drinks that include Angostura bitters.\n\nShhh... I'm making coffee bitters for DH for Christmas. He likes it in a gin and tonic.\n\t\t\n\n\n\nThanks, good suggestions. DH didn't remember either, so we googled and we will be trying those or maybe a brandy sour, because DH likes brandy better than whisky. I think he watched a video that was showing some drink from the 1800s. Whatever, I got them because, I figured we they were something that we should have with the rest of the bar supplies.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I use them when I make my Etoufee...because Justin Wilson said so.",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " GotGarlic said:\n\n\n\n\t\t\tThe Manhattan and the whiskey sour are a couple of popular drinks that include Angostura bitters.\n\nShhh... I'm making coffee bitters for DH for Christmas. He likes it in a gin and tonic.\n\t\t\n\n\n\ni want to hear more about those coffee bitters.\n\n\n\ntaxlady said:\n\n\n\n\t\t\tThanks, good suggestions. DH didn't remember either, so we googled and we will be trying those or maybe a brandy sour, because DH likes brandy better than whisky. I think he watched a video that was showing some drink from the 1800s. Whatever, I got them because, I figured we they were something that we should have with the rest of the bar supplies.\n\t\t\n\n\n\nWe tried the brandy sour tonight. That was delicious. The bitters added just the right, subtle touch. I had hoped to make a Manhattan, but we don't seem to have any sweet vermouth. We don't have any maraschino cherries, but I was willing to forgo them. I do have some frozen cherries, so I think I will make my own maraschino cherry substitute with some vodka and sugar.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I've used Angostura for many years making Manhattans - my favorite cocktail.",
"loss": true,
"prefix": "Recipes Make Magic:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\ti want to hear more about those coffee bitters.\n\t\t\n\n\nLast year for Christmas, I gave him an assortment of mini bottles of bitters and coffee was his favorite. I couldn't find it this year, so I decided to make it. This is the recipe I used. \nhttps://drinktomyhealth.wordpress.com/2015/11/05/diy-coffee-bitters/\n\nThere's also a recipe for a cocktail using it.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " i added it to cooked carrots once!",
"loss": true,
"prefix": "HeyItsSara:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Donair",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello. I am a huge fan of chicken donair. I wish to make it at home. All the veggies plus bread are easy to make, and I think the meat (which would be chicken in my case) on a vertical rotisserie is the most difficult to make. Just wondering if anybody has any success with replicating donair meat at home. Thanks.",
"loss": false,
"prefix": "Wan:"
},
{
"from": "gpt",
"value": " I believe that donair is mostly a Canadian Atlantic Provinces dish. If that is what you mean, then as I understand it, it's basically \"doner\" with a different sauce. Someone can probably give you a recipe for that. Lots of us cook foods that are traditionally cooked on a vertical rotisserie by other means.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello\n\nI've had many different brands of butter over time but I've never understood why the pats of butter you get in a restaurant taste so much better then the butter you get in stores.\n\nI've tried to find the sweet butter in stores to no avail.\n\nCan someone help explain why.",
"loss": false,
"prefix": "goldfinger:"
},
{
"from": "gpt",
"value": " I've never noticed that about restaurant butters. It could be because they buy a better quality butter than you do. Restaurants often have access to products you don't.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tI've never noticed that about restaurant butters. It could be because they buy a better quality butter than you do. Restaurants often have access to products you don't.\n\t\t\n\n\n\nGood point, Andy. Plus, the restaurant butter(s) may be fresher because their used more rapidly than households use it.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " If you have access to fresh cream, or even pasteurized, heavy whipping cream, it's very easy to make your own butter. You simply pour the cream into a mixing bow, and whip wit an electric mixer until the butterfat separates from the milk solids and water (sweet buttermilk). Drain off and keep the buttermilk. It is sweet and good for cooking.You then wash the butter under cold, running water to remove the remaining buttermilk. Mix in a small amount of finely granulated salt for salted butter. Add a little salt and taste it. Add more if needed until you get the flavor you desire. If you don't add the salt, you have unsalted butter, which is great for recipes calling for unsalted butter.\n\nAlso, some butter products, especially those from Europe, are cultured, that is, they have a slightly sour flavor. U.S. butters are made from sweet cream. Different brands have different amounts of salt added as well. The Amish Butter brand (not really made by the Amish people, just a brand name) is saltier in my opinion than is Land O Lakes brand. So try different brands that are available in your area. You may find one you like.\n\nSeeeeya; Chief Longwind pf the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " Try Danish or French butter if you have access to it. Or Plugra or Kerrygold.",
"loss": true,
"prefix": "jennyema:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: New Sticky Proposal, Best Recipes",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I propose a new sticky thread. Those of us who have been here a while have seen and tried wonderful recipes obtained from others. That being said, there are just some absolute classics among those recipes. I would ask that seasoned DC'ers make a list of those recipes they deem as classics. Then we can set up a vote to see which ones will be included in a sticky that names the recipe, and provides a link to it. I believe this is a worthy project. \n\n/to flesh out this idea, we can even set up the sticky with categories. I know we can already find info by simply asking questions, oe searching the existing categories. This sticky would simply place the best recipes, the ones that should be readily available to everyone, in a convenient and easily accessible place. What time limit should we place on this process of submitting and voting on recipes? \n\n Is anyone interested in this project?\n\nSeeeeya; Chief Longwind of the North",
"loss": false,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " Hi Chief. I started this thread back in 2014 with some success. I'd suggest it be revived as there are some real jewels here. Check it out....\nhttps://www.discusscooking.com/forums/f17/submit-favorite-dc-recipes-here-88967.html",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " Thank you, Kayelle.. \n\nI look forward to looking through this thread.\n\nRoss",
"loss": true,
"prefix": "Just Cooking:"
},
{
"from": "gpt",
"value": " Chief, I like that idea. \nThere was a beer dinner rolls posted here I tried and liked very much. I can’t remember who off the two of my head but one of two members here. I’ll look and try to post the link.",
"loss": true,
"prefix": "Steven c:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: New To Pretzel Making",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I am looking to learn how to make pretzels. My wife has made pretzels before but now I want to make pretzels myself.\n\nI have read the recipes. Watched hours of youtube video on making everything from Bavarian Pretzels to Pretzel bits.\n\nI am looking to discuss hints or anything to do with Prezetel making.\n\nAny comment on the Lye and Backing Soda issue. Then I saw heating the baking soda in an oven before dipping the pretzel. Any comment on that.\n\nAny particular trick on kneading the dough or preparing that.\n\nI am looking forward to any comment on pretzel making.\n\nRussell V. Rittenhouse",
"loss": false,
"prefix": "RittenRV:"
},
{
"from": "gpt",
"value": " I believe I used this one when I did mine. Salt and buttered they were awesome!\nNot sure what the baking soda issue is but it’s a must imo. \n\nhttps://youtu.be/BAT3R7dXQZ8\n\n\nMine",
"loss": true,
"prefix": "GimmeAnother1:"
},
{
"from": "human",
"value": " GimmeAnother1 thank ou for responding. I appreciate the input.",
"loss": true,
"prefix": "RittenRV:"
},
{
"from": "gpt",
"value": " An acquaintance of mine was a gluten-free baker. She was well known for her pretzels. She baked them on a double half pan--she put one upside down and put the other one on top--right side up. She sprayed the pretzels with a soda water baking soda \"spritz\" she also used pretzel salt--something we could buy at the local Bulk Barn and a shop that specialized in baking supplies. She turned the pretzels over 1/2 through the bake, spritzed, salted, and also rotated the pan. That's the best I can remember re: her technique. I haven't made pretzels for eons. I would be tempted to make a yukone if I were to make them today. Clueless on the lye. My acquaintance was a professionally trained pastry chef, so I am guessing she had a reason for doing what she did.",
"loss": true,
"prefix": "CWS4322:"
},
{
"from": "human",
"value": " Not sure the purpose of preheating the baking soda.\n\nNot sure which recipe I use ( I think its Alton Browns), but basically:\n- Make the dough as instructed\n- Shape the pretzels ( My kids at the time never were able to shape them correctly ( neither could I) so we made ' Snake Pretzels' .\n- Boil in water/ baking soda mix ( I know I reduced the amount of baking soda, cause it was a little tooo intense for me. The baking soda gives it that pretzel taste and a darker color\n- Place on baking sheet / salt \n- Bake \n- What I like to do after it comes out of the oven is brush al the pretzels with a slightly sweetened melted butter, to give it kinda that Auntie Ann's Mall pretzel hint to it.\n\nHaving lived in Philly for a bunch of years, I dip it in nothing other than Mustard.\nPhilly has the best pretzels.\n\nPicture is of a Philly Pretzel",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " pretzels are pretzels because of the alkali surface treatment - thin crispy crust + a \"taste\"\n\n\nheating baking soda changes it chemically from bicarbonate of soda to carbonate of soda - which is \"closer\" to lye. takes about an hour at 300'F",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " My understanding of the Lye is that it goes into the boiling water and the pretzel\ngoes into that for a boil before being baked. This is what gives the nut brown color to the baked pretzel. It's a similar process to bagels.",
"loss": true,
"prefix": "RCJoe:"
},
{
"from": "gpt",
"value": " For true pretzels you must use lye instead of sodium bicarbonate. There's a world of a difference. With sodium bicarbonate you basically have a breadstick. With lye you have a pretzel.\n\nI know some of you are leery of using lye due to safety concerns but if you take proper precautions, it can be done safely.",
"loss": true,
"prefix": "goldfinger:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Ground chia seeds",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello. I bought some chia seeds. I want to grind them up first prior to consumption. It's a bit of a hassle to have to do this everyday so I think I will grind up quite a bit and then store it in the fridge. Question: how long do ground chia seeds last before oxidizing? I am not worried about them going rancid because I know they keep for quite long in the fridge. My question specifically pertains to oxidation and potential loss of nutrients.\n\nThanks.",
"loss": false,
"prefix": "Wan:"
},
{
"from": "gpt",
"value": " Why do you need to grind them up? We use them straight. They're already pretty small.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " There isn't any particular reason. It's just a preference, I guess. I know they break up quite easily in water. For some reason I just like them ground up.",
"loss": true,
"prefix": "Wan:"
},
{
"from": "gpt",
"value": " I keep a small jar of them ground up in my spice drawer, to thicken things, like mustard, and similar things, that have vinegar separate from them. I have never had any of them go bad. As for other uses, I just use it whole, and let it gel in things I add them to.",
"loss": true,
"prefix": "pepperhead212:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: My Best Delivery Order So Far",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I think they're improving.\n\nToday was the first delivery with no silly substitutions or errors. They delivered seven bags with barcoded labels numbered one through seven of seven. Still room for improvement. Advertised 99 cents per pound frozen turkey breasts could not be selected from the online delivery menu but overall, better than previous episodes. \n\nUnlikely they'll see this, but if they do, keep up the good works folks.\n\nForum members who work for Kroger or have kinfolk who do, feel free to forward this anywhere you think might be helpful.",
"loss": false,
"prefix": "skilletlicker:"
},
{
"from": "gpt",
"value": " Hope you tipped them well.",
"loss": true,
"prefix": "WhateverYouWant:"
},
{
"from": "human",
"value": " ScottinPollock said:\n\n\n\n\t\t\tHope you tipped them well.\n\t\t\n\n\n\nI hope so too there young master Scottin. I roughly doubled the amount recommended but if that doesn't meet with your approval then .",
"loss": true,
"prefix": "skilletlicker:"
},
{
"from": "gpt",
"value": " We had good luck with grocery delivery this week too. \n\nWent in to place order for hopefully next day delivery, it offered 2 hour delivery. Either they have hired enough personal shoppers, drivers, or people have backed off home delivery a little. Placed order and it was on the door step in 1 hour 10 minutes. We live close, so most of the time had to be actual shopping. \n\nWe got the cutest little bottle of ketchup. I mean, if it were any smaller it would equal about 2 macdonald;s take out packets. I reviewed the order, and I guess I was mesmerized with the word \"Sale\" rather than looking at the actual volume container. Whoever knew there were Personal size ketchup bottles anyway!\n\nAnyway, it was a good order. And yes, we tipped the driver well.",
"loss": true,
"prefix": "Whiskadoodle:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Favorite corn fritter recipes anyone?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Years ago, my dad used to make these great corn fritters.\nHe doesn't have the recipe anymore, so I was wondering if one of you guys/gals could provide me with a favorite corn fritter recipe of yours.\n\n\nOn a side note, I just made apple fritters that I saw Jacques Pepin make on his Facebook page, and it couldn't be any simpler.\n1/2 cup flower \n1/2 cup beer \n1- 2 apples chopped coarsley\n\nMix, fry one side until golden brown ( a few minutes)\nFlip, do the other Side\nTransfer to a wire rack\nServe with sugar, cinnamon sugar, or whatever else you may want on it.\n\nVery simple, but a nice quick recipe\nI used whatever apple I had ( I think it was a Gala), but I recommend using a tarter apple.\n\nI was thinking of just suplimenting the corn for the apple, but curious to se what you folks come up with.\n\nThanks",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " When I was a kid we made deep-fried corn fritters using a hushpuppy recipe or a cake doughnut recipe and just adding corn kernels to it. \n\nWe dipped a spoon or disher in the hot fat and then scooped a portion of the batter with the oiled spoon and slid it into the hot fat. The best part of those fritters were the little crispy crunchy nibs and nubs that were slightly overcooked.\n\nWe also made corn oysters and they were just drained usually leftover corn kernels added to pancake batter and fried in a skillet like a traditional pancake.\n\nWe always served them with maple syrup.\n\nI watched the little video from Jacques Pepin and I think that batter would be good for making quick banana fritters with the last overripe banana on the kitchen counter.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " We used to go to a restaurant on the east coast of Florida when we vacationed with Himself's family. They had the best corn fritters we've ever had. They list a number of recipes on their website. I've made the shrimp soup (it was goood!) but haven't tried the one for fritters. Yet.\n\nhttps://dixiecrossroads.com/recipes#cornfritters",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tWhen I was a kid we made deep-fried corn fritters using a hushpuppy recipe or a cake doughnut recipe and just adding corn kernels to it. \n\nWe dipped a spoon or disher in the hot fat and then scooped a portion of the batter with the oiled spoon and slid it into the hot fat. The best part of those fritters were the little crispy crunchy nibs and nubs that were slightly overcooked.\n\nWe also made corn oysters and they were just drained usually leftover corn kernels added to pancake batter and fried in a skillet like a traditional pancake.\n\nWe always served them with maple syrup.\n\n I watched the little video from Jacques Pepin and I think that batter would be good for making quick banana fritters with the last overripe banana on the kitchen counter.\n\t\t\n\n\n\n\nAunt Bea,\nWould you happen to have a recipe for the kind you had as a kid?\nMy mom would make them like that.Lately I've been having a craving for them.Love them as a kid. Dipped mine in ketchup.Dad had to have his spicy dipped his in hot sauce.... I'm not judgin'..\n\n\nMunky.",
"loss": true,
"prefix": "Chef Munky:"
},
{
"from": "human",
"value": " Aunt Bea said:\n\n\n\n\t\t\tI watched the little video from Jacques Pepin and I think that batter would be good for making quick banana fritters with the last overripe banana on the kitchen counter.\n\t\t\n\n\n\nIll probably due the banana thing in a few days. Looks like we have a few bananas that are heading that way. thanks for the idea",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Chef Munky said:\n\n\n\n\t\t\tAunt Bea,\nWould you happen to have a recipe for the kind you had as a kid?\nMy mom would make them like that.Lately I've been having a craving for them.Love them as a kid. Dipped mine in ketchup.Dad had to have his spicy dipped his in hot sauce.... I'm not judgin'..\n\n\nMunky.\n\t\t\n\n\n\nI'm pretty sure that the hushpuppy version used the recipe on the cornmeal bag. \n\nThe corn oysters were just corn added to regular pancake batter and cooked as you would for a pancake.\n\nThis will get you close to the cake doughnut version.\n\nHeat three cups of vegetable shortening to approx. 360F.\n\nDry Mix\n1 cup AP flour\n1 t baking powder\n1/2 t salt\n1 t sugar\n\nWet Mix \n1 beaten egg\n1/2 cup whole milk\n1 T melted vegetable shortening\n\nCombine wet and dry mixtures add up to up to a 14.5 ounce can of well-drained corn. We always used less corn usually leftovers from the previous meal or scraped from leftover sweet corn on the cob.\n\nDip the spoon in hot grease and drop spoonfuls of batter into hot shortening fry until dark golden color. Drain on a rack and serve with maple syrup.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I LOVE fritters and make them often. Sometimes apples, sometimes corn. Fritter batter is essentially waffle batter with additions. If you are making fruit fritters add in some cinnamon or similar. here's my recipe for corn fritters:\n\n1/3 cup cornmeal\n1/3 cup all-purpose flour\n1 tsp paprika\n1/2 tsp baking powder\n1/2 tsp salt\nground black pepper or dash of cayenne pepper\nDash of nutmeg\n\n1/3 C buttermilk\n1 egg\n2 T melted butter or other fat (bacon fat is nice)\n\n1 1/2 C corn kernels\n\nOptional stuff:\nChopped shallots\nSliced green onions or chives\nDiced canned chilies\nchopped pecans\n\noil for frying (pan fry)\n\n\n\nMix up the dry ingredients\nAdd the wet ingredients and then the corn. \nMix only til combined - do not over mix.\nDrop spoonfuls into hot fat frying until brown and then turning. Remove from pan to a rack prior to eating. Serve with applesauce or sourcream or even catsup.\n\nI like mine with chives and pecans.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " Janet H said:\n\n\n\n\t\t\tI LOVE fritters and make them often. Sometimes apples, sometimes corn. Fritter batter is essentially waffle batter with additions. If you are making fruit fritters add in some cinnamon or similar. here's my recipe for corn fritters:\n\n1/3 cup cornmeal\n1/3 cup all-purpose flour\n1 tsp paprika\n1/2 tsp baking powder\n1/2 tsp salt\nground black pepper or dash of cayenne pepper\nDash of nutmeg\n\n1/3 C buttermilk\n1 egg\n2 T melted butter or other fat (bacon fat is nice)\n\n1 1/2 C corn kernels\n\nOptional stuff:\nChopped shallots\nSliced green onions or chives\nDiced canned chilies\nchopped pecans\n\noil for frying (pan fry)\n\n\n\nMix up the dry ingredients\nAdd the wet ingredients and then the corn. \nMix only til combined - do not over mix.\nDrop spoonfuls into hot fat frying until brown and then turning. Remove from pan to a rack prior to eating. Serve with applesauce or sourcream or even catsup.\n\nI like mine with chives and pecans.\n\t\t\n\n\n\nMyDad just used Aunt Jemima brand pancake mix and made the batter as per package directions. Then he'd add a can of whole kernel corn and mix it into the batter. He cooked them just like pancakes.\n\nMine use my pancake recipe, but with half the liquid, and melted butter mixture into the batter instead of cooking oil. I also replace half of the milk with the juice from the canned corn. And incited of cooking them like pancakes, I use an ice cream scoop to portion out the fritters into hot oil, and pan- fry them.\n\nI like the looks of Janet's recipe. I'm going to have to give it a try. You could add any seasonings you would use with corn, and even add small-dice veggies, such as peppers minced into the batter as well. Nutmeg is also a good flavor to add to the batter.\n\nSeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " While we're at it try adding a can of chopped clams with or without the corn.\n\nUse the clam liquid as part of the milk in the fritter recipe.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " I can imagine grilled corn on the cob with Jalapenos.Mixed into the batter.\nLets toss in some diced bacon for kicks.\nWhy not... Give our arteries a kick. Test our meds to see if they're working properly. \n\nGreat ideas here.\nThank you.\n\nMunky.",
"loss": true,
"prefix": "Chef Munky:"
},
{
"from": "human",
"value": " It's worth noting that some folks consider corn fritters to be a mounded up, round-ish dumpling looking thing. I am a traditionalist. Fritters should be wider than higher and about 1/2 inch thick.",
"loss": true,
"prefix": "Janet H:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Amish Egg Noodles - treat the same as pasta?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Last night I made a pasta dish with lemon butter sauce. The noodles did not absorb the sauce at all. The noodles were were Amish Egg Noodles - brand name Essentials.\n\nDo these have to be treated differntly than pasta like De Cecco or Barilla?",
"loss": false,
"prefix": "mdoolitt:"
},
{
"from": "gpt",
"value": " The ingredients appear to be the same as most egg noodles. Most dry pasta does not contain egg but I don’t think that’s the issue. How did you prepare the noodles and mix in the sauce?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I boiled then simmered for ~15 minetes. Package said 11-22 minutes.\n\nWhile that was going on I made the butter sauce on very low heat. 3 knobs of butter and lemon zest. Lemon juice when I took the noodles out and put them in the sauce pauce. Then the shaking to emulsify the butter (still a weak spot with me).\n\nThe noodles were kinda old. Maybe that was the issue.",
"loss": true,
"prefix": "mdoolitt:"
},
{
"from": "gpt",
"value": " I wouldn't expect the noodles to absorb the sauce. They absorbed the water they were cooked in. However, with your process, they should have made a creamy sauce that coated the noodles.\n\nDid you rinse the cooked noodles before adding the sauce?",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I use the medium egg noodles for many things - tuna-noodle casserole, soups, \"bed\" for 'stuff', pasta salads with oil/mayo/fresh cheese dressings...\n\n\nin the casserole they 'hold onto' the sauce no problem - but I only boil/pre-cook them 8 minutes, since they'll be cooked further by baking...\notherwise I do 12 minutes.\n\nsince there's always leftovers (dinner for two...) I make the 'first night' sauce on the thin side, as when cooled&stored the noodles seem to soak up moisture and make it too gluely.\n\n\nperhaps overcooking them 'saturated' the pasta?\nif you added oil to the boil water - that causes a known 'Teflon pasta' effect. a butter sauce on oiled pasta sounds iffy.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " Butter sauce contains little water. You need to cook the pasta until it's done to your liking. Then, drain the pasta and let sit for 5 minutes or so to allow any surface water on the pasta to evaporate. Remember, fat and water don't play together well. When the pasta is no longer coated with water, add it to the pot with the butter sauce. Use tongs to turn the pasta until it is completely coated with your butter sauce.\n\nBy the way, your butter sauce is very similar to a sauce called Buerre blanc.\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "human",
"value": " mdoolitt said:\n\n\n\n\t\t\tI boiled then simmered for ~15 minetes. Package said 11-22 minutes.\n\nWhile that was going on I made the butter sauce on very low heat. 3 knobs of butter and lemon zest. Lemon juice when I took the noodles out and put them in the sauce pauce. Then the shaking to emulsify the butter (still a weak spot with me).\n\nThe noodles were kinda old. Maybe that was the issue.\n\t\t\n\n\nYou can use a whisk to help emulsify the sauce. It's a lot easier than trying to shake the pan without getting sauce all over the place",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI wouldn't expect the noodles to absorb the sauce. They absorbed the water they were cooked in. However, with your process, they should have made a creamy sauce that coated the noodles.\n\nDid you rinse the cooked noodles before adding the sauce?\n\t\t\n\n\n\nAha, you're right. I should have put them in the sauce before they were completely done, then they would have continued cooking and absorbing the sauce?",
"loss": true,
"prefix": "mdoolitt:"
},
{
"from": "human",
"value": " Thanks everybody for all the help. I'll try these next time",
"loss": true,
"prefix": "mdoolitt:"
},
{
"from": "gpt",
"value": " Egg noodles go well with this:",
"loss": true,
"prefix": "jd_1138:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Should I eat those chicken drumsticks?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've ordered chicken drumsticks from online supermarket and they didn't look good to me\nThey where dissected and you can see the tendon\nThey were marked as fresh\nPicture \n\n\n\n\n\nPaid 10$/kg by the way",
"loss": false,
"prefix": "Sabsg:"
},
{
"from": "gpt",
"value": " Did you slit them or did they come like that? Drumsticks certainly have tendons, they appear normal to me. Just snip them off if they bother you. Is there another reason you question if they are safe to eat, like how do they smell, and how were they shipped to you?\nBy the way, welcome to Discuss Cooking.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " Kayelle said:\n\n\n\n\t\t\tDid you slit them or did they come like that? Drumsticks certainly have tendons, they appear normal to me. Is there another reason you question if they are safe to eat, like how do they smell, and how were they shipped to you?\n\t\t\n\n\nI agree that they look normal. Some places might trim the visible tendons more than others, but they're not an indication that something is wrong with them. If they smell fine and were cold when you received them, I'd just trim them and cook them.",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "gpt",
"value": " If I ordered chicken and it arrived with those cut in the legs, I would be really ticked off.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " If the don't smell bad, go ahead and cook them. The butchering leaves a lot to be desired.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tIf I ordered chicken and it arrived with those cut in the legs, I would be really ticked off.\n\t\t\n\n\n\n\nOn the other hand Taxi, I was thinking of doing the same the next time I get drumsticks. I do not like those icky tendons, and sniping them out sounds like a good plan.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " They had no foul smell but felt very slimy, don't know if it's indication of freshness\nI also bought chicken breast from the same brand and they looked fine raw but after frying them with breadcrumbs and eggs they tasted like rubber. \nI've used the same technique for every chicken breast and they came out tender until now",
"loss": true,
"prefix": "Sabsg:"
},
{
"from": "gpt",
"value": " I’d cook them first lol.",
"loss": true,
"prefix": "Kevin86:"
},
{
"from": "human",
"value": " \"back in the day...\" my mother would wipe down chicken with lemon juice... so yes, wipe them down, cook, eat and enjoy.\n\nand Kayelle - I do some drumsticks in an asian style, with the knobs cut off and I also remove the tendons. Tedious work but certainly worth it. \n\nI use a tiny pair of pliers, a very sharp paring knife and lots of patience.\n\nI'll look for the pictures, know i have some....",
"loss": true,
"prefix": "dragnlaw:"
}
] |
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