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[
{
"from": "system",
"value": "This is a cooking forum thread titled: What makes manufactured marshmallows harder to absorbed ?",
"loss": false,
"prefix": null
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"from": "human",
"value": " The reason why i make that question is because i want to make crispy treats using homemade marshmallow,\nthe issue : when it melts and something crispy is added, the melted marshmallow gets absorbed into the crispy thing, and eventually becomes soggy.\nIt is very different from factory-made marshmallows which are difficult to melt and are not absorbed by the crispy thing, the crispiness remains intact and crunchy.\n\nWhat makes manufactured marshmallows not easily get absorbed ?\n\nMy ingredients to make homemade marshmallow : gelatin, modified corn starch, sugar, fructose, water.",
"loss": false,
"prefix": "padakunci:"
},
{
"from": "gpt",
"value": " I'm not sure what the answer is but I don't have that problem when making Rice Krispie Squares. Once set the rice absorbs the marshmallows. There is butter added to the marshmallow when it is first melted and perhaps that helps.\nI always thought the reason for the butter was simply to keep it from sticking to the pan. Of course it does anyway, but also adds a tiny touch of salt taste to it.\n\nOr perhaps it is the crispy thing that is the cause. Have you done it both ways? Do you find it softens with your homemade but not store bought?",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "human",
"value": " The manufacturer may have a different version of \"that crispy thing\", a version that doesn't absorb marshmallow.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI'm not sure what the answer is but I don't have that problem when making Rice Krispie Squares. Once set the rice absorbs the marshmallows. There is butter added to the marshmallow when it is first melted and perhaps that helps.\nI always thought the reason for the butter was simply to keep it from sticking to the pan. Of course it does anyway, but also adds a tiny touch of salt taste to it.\n\nOr perhaps it is the crispy thing that is the cause. Have you done it both ways? Do you find it softens with your homemade but not store bought?\n\t\t\n\n\nAre you ever comparing your homemade marshmallow crispy treats VS manufactured marshmallow crispy treats ? for me i already did, and yes i added butter too, i test it with same cereal or another crispy things.\n\n- Manufactured marshmallow take more long time to melt + they don't get sticky in pan. My pan still clean after I melt the marshmallow and added something, It's so much fun to make crispy treats using store-bought marshmallows, no hassle at all. The crunchiness lasts forever\n- Homemade marshmallow melt faster and so sticky in pan even added butter, when something crispy added, The crispiness only lasts for 12 hours after that it becomes soft.",
"loss": true,
"prefix": "padakunci:"
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"from": "human",
"value": " My DIL does homemade marshmallows on occasion. I never have. Grew up using the other stuff so that is my go to. Although I do know hers are very much more \"softer\" and I can imagine that they melt rather fast. \n\nHonestly, other than for toasting over campfires only other use I have for them are the Rice Krispie treats.",
"loss": true,
"prefix": "dragnlaw:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Any authentic energy bars?",
"loss": false,
"prefix": null
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"from": "human",
"value": " I am sick of buying energy bars only to find out they are glorified candy bars. Any healthy energy bars out there?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I'd say runners load up on carbs to keep their engine running. \n\nIdeally unprocessed or mildly processed whole grains and beans. Something like thick cut rolled oats or grain flakes, some red beans or white beans. Some date paste or honey to hold it together. Spice it up to get anti-oxidants, cinnamon, cocoa. Add in some seeds or nuts, like walnuts, flax, chia, hemp, or sesame seeds. Press them into a bar shape.\nI don't have a recipe for them, sorry! \n\nLarabars are supposed to be pretty healthy. They have a large range of flavors. https://www.larabar.com/our-products/larabar",
"loss": true,
"prefix": "blissful:"
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{
"from": "human",
"value": " i look for ones with a lot of fiber and low carbs. low fat too. it takes some looking around. are there better nutrition options? sure. but this is packable and storable and something i don't eat every single day.",
"loss": true,
"prefix": "HeyItsSara:"
}
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Bratwurst vs pork sausage in toad in the hole?",
"loss": false,
"prefix": null
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"from": "human",
"value": " Gonna make toad in the hole for the first time ever (yeah I've never made it before but NOT ANYMORE) and I'm confused. Most recipes call for pork sausages, but the only \"pork sausage\" I can find at my local grocery is either ground pork sausage (Italian, spicy, or plain) or bratwurst. I chose bratwurst cause that's all I could find (a one with cheese in it, as we like cheese, and there also wasn't one plain). What kind of sausage is traditionally used in toad in the hole? I wanna make sure I'm making it as potentially \"right\" as I can cause I like seeing how different culture's traditional food tastes, at least in the future.\n\nAlso your guy's onion gravy is to die for. Y'all are doing something right across that big old pond! As an American/Southern baby, I grew up on the turkey/sawmill kind, but never though to smother gravy in onions. Genius.",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I don't know about other parts of England and whether or not she changed it for whatever was available in Canada, but my late MIL made it with plain ole breakfast pork sausages. It was delicious. \n\nas a side note, Italian sausages, mild or spicy, weren't common fare in our grocers until the last couple of decades. At the same time bratwurst was a specialty sausage although available, was considered to be more from across the Channel than British. \n\nIn Germany I had knockwurst or bratwurst as a street food with their mustard (don't think it was Dijon, but very similar). I thought they were great and made our North American Hot Dogs look like complete total wimps!",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " American toad in the hole. \n\n\n\nToad in the hole, we learned to make w/o any sausage, that is just how we ate them since I was a child, just the buttered bread and egg. That spans 50 years at least.\nBritish toad in the hole. \n\n\nEnglish/British/European toad in the hole.\nWhile we loved cheddar brats, and i'd make them in a minute if we still ate them. Did I say loved? LOVED them. \nThe European type of sausage i'm not sure about, surely someone here knows what kind of sausage is traditional for European Toad in the hole.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " My toad in hole!",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "human",
"value": " Iโve made it before with Irish/british bangers, which you can find quite easily here \n\nYou could make it with just supermarket breakfast sausage like Johnsonville or Applegate farms",
"loss": true,
"prefix": "jennyema:"
},
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"from": "gpt",
"value": " blissful said:\n\n\n\n\t\t\tAmerican toad in the hole.\n\n\nToad in the hole, we learned to make w/o any sausage, that is just how we ate them since I was a child, just the buttered bread and egg. That spans 50 years at least.\nBritish toad in the hole. \n\n\nEnglish/British/European toad in the hole.\nWhile we loved cheddar brats, and i'd make them in a minute if we still ate them. Did I say loved? LOVED them.\nThe European type of sausage i'm not sure about, surely someone here knows what kind of sausage is traditional for European Toad in the hole.\n\t\t\n\n\n\nYep, that's what Toad-in-a-hole was to me as a kid. I didn't learn about the British one until maybe 20 years ago. \n\nI've never actually had the British version, but it looks like good comfort food to me. \n\nCD",
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"prefix": "caseydog:"
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"from": "human",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tMy toad in hole!\nView attachment 70087\n\n\n\nThat looks like my ***'* ****** box!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Not sure about what you find in the supermarket where you live, but breakfast sausages and bbq sausages are all made from pork (or pork โderivativesโ) and sawdust here down under",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThat looks like my ***'* ****** box!\n\t\t\n\n\nI assure you it tasted way better.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " Unless otherwise specified, bratwurst IS pork sausage.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tUnless otherwise specified, bratwurst IS pork sausage.\n\t\t\n\n\nSir LOB - true, but further defined, it is a TYPE of pork sausage. There are many types. From many different countries. \nMost 'wurst' (German for sausages) are made with pork and there may be other meats also included from beef to veal to ??? The meats could be chopped, minced, ground. Processed in some manner, often smoked, with a variety of spices and herbs. \n\nEnglish breakfast sausages are pretty much all sold raw. And there are many types, depending on the pig breed, etc. Also the variety of the spices and herbs used.\n\nBreakfast sausages are generally consumed at breakfast. Wurst are consumed at most other times although I believe Weisswurst is popular mornings.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tI assure you it tasted way better. \n\n\n\nHave you ever made of these?\n\n\n\n\n\nThey are perfect for kid's birthday parties!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " LOL, I've made the dirt cupcakes with worms and dragon poop - they LOVE them.\n\nand their mouths were thoroughly green after the poop",
"loss": true,
"prefix": "dragnlaw:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: A spice that you can use generally on almost anything to add flavor",
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"prefix": null
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"from": "human",
"value": " paprika maybe?",
"loss": false,
"prefix": "georgevan:"
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{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\tpaprika maybe?\n\t\t\n\n\n\nIt's not a spice, but a little MSG can do some pretty impressive things to food. \n\nChef John puts Cayenne Pepper in pretty much everything he makes. I don't use it as much as he does, but I use it a lot. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tIt's not a spice, but a little MSG can do some pretty impressive things to food.\n\nChef John puts Cayenne Pepper in pretty much everything he makes. I don't use it as much as he does, but I use it a lot.\n\nCD\n\t\t\n\n\nCayenne and MSG/Accent are in my all-purpose house blend.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Salt.",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "human",
"value": " Trader Joeโs 21 Seasoning Salute",
"loss": true,
"prefix": "ShellyCooks:"
},
{
"from": "gpt",
"value": " garlic.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Silversage got my answer - salt.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Salt, pepper, Msg",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Smoked paprika. Chef John says paprika is training wheels for cayenne. Honestly, I used to use cayenne a lot but I could never taste it. Maybe I wasn't using enough.\n\nA little dash of nutmeg in cream sauces and some dressings.\n\nI've been using a little soy sauce or Worcestershire sauce in some dishes and that's pretty good.\n\nI salt my salt, so that's just standard for me. LOL I have a friend who swears by white pepper, though.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "gpt",
"value": " Soy sauce is a chefโs great trick",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSilversage got my answer - salt.\n\t\t\n\n\n\nAccording to Alton Brown, and others, salt is not actually a spice (same with MSG). But, yeah, it is a very powerful seasoning. \n\nAs far as spices go, the ones I use the most are derived from chili peppers, which does include paprika. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "gpt",
"value": " Yep @jennyema - same for me.\nNot a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, wonโt make it taste โlemonyโ.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Sorry but I hate paprika. Itโs too strong and one note and not right for so many dishes. One of the last things Iโd suggest for general use.\n\nGarlic powder โฆ. I forgot that before. And onion powder.",
"loss": true,
"prefix": "jennyema:"
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{
"from": "gpt",
"value": " georgevan, did you specifically mean a spice? or anything that would enhance.\n\nI'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tYep @jennyema - same for me.\nNot a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, wonโt make it taste โlemonyโ.\n\t\t\n\n\nWhat's wrong with lemony?",
"loss": true,
"prefix": "Deblee:"
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{
"from": "gpt",
"value": " Last year I did a huge project of making garlic powder. I have pounds of garlic powder stored in mylar bags. I have recently added a shaker of garlic powder right next to my salt and pepper; the only three seasonings I have within easy reach of my stove. Took me 72 years to figure that one out!",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " bethzaring said:\n\n\n\n\t\t\tLast year I did a huge project of making garlic powder. I have pounds of garlic powder stored in mylar bags. I have recently added a shaker of garlic powder right next to my salt and pepper; the only three seasonings I have within easy reach of my stove. Took me 72 years to figure that one out!\n\t\t\n\n\n\nI make my own chili powder. I start with dried chilis, usually chipotles and anchos. I toast them briefly in a dry pan, then grind them and run them through a sieve to get a fine powder. It is way better than store bought chili powder. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\ngeorgevan, did you specifically mean a spice? or anything that would enhance.\n\nI'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.\n\t\t\n\n\nAnything",
"loss": true,
"prefix": "georgevan:"
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{
"from": "human",
"value": " Though for some things, the flavor of the lemon or lime goes well in a dish, along with the sour aspect, if you don't want that, you can use citric acid - a.k.a. sour salt. I keep a small container of that where I keep some salt, pepper, and a few other frequently used seasonings, so I can get to them quickly. 1 tb lemon juice is approximately equal to 1/4 tsp citric acid; some more, some less sour, and lime juice is a little less sour - approximately 4 tsp to 1/4 tsp citric acid. Just a pinch of CA can be substituted for a tsp of one of the juices, unless it is something where the flavor will be noticed. Most of the time it is for the sour. And how many people have ended up wasting the rest of lemons or limes, after just using a small bit of one?\n\nIt's also used when canning - adding some to some tomatoes, in case they are the low acid type.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tgarlic.\n\t\t\n\n\n\nI use a lot of granulated garlic, too. COSTCO's Kirkland brand has an excellent California granulated garlic. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Steak in an air fryer?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Well, I heard you could do it. I have got those wire racks and filters but has anyone tried this. Would like to have a go this Sunday. Would need to know medium medium/ rare and rare.\n\nNija does not have pre heat.",
"loss": false,
"prefix": "otuatail:"
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{
"from": "gpt",
"value": " otuatail said:\n\n\n\n\t\t\tWell, I heard you could do it. I have got those wire racks and filters but has anyone tried this. Would like to have a go this Sunday. Would need to know medium medium/ rare and rare.\n\nNija does not have pre heat.\n\t\t\n\n\n\nIf you have money to burn, and want to experiment with a steak, go for it. Please, don't risk an expensive steak. Get the cheapest cut you can get, and I hope you like your steaks \"well done.\" \n\nGordon Ramsey has done it. The man cover's his air fryer steaks with some kind of rub made with coffee grounds, and uses half-inch thick steaks. Seriously?\n\nAs a Texan, I just can't make myself do something like that to a good piece of meat. Just because you \"can\" do something, doesn't mean you \"should\" do it. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "human",
"value": " Why bake a steak?",
"loss": true,
"prefix": "jennyema:"
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{
"from": "gpt",
"value": " Your not baking it. Your heating it all around like you would do in a pan. Baking takes longer then 5 minutes.\n\nThe BBC: https://www.bbcgoodfood.com/recipes/air-fryer-steak\nAlso\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAir Fryer Steak with Garlic-Herb Butter Recipe | Food Network UK\n\t\t\t\t\t\n\nThis mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 2 people.\n\n\n\n\n\t\t\t\t\tfoodnetwork.co.uk\n\t\t\t\t\n\n\n\n\nProblem is they all have diffrent timings.",
"loss": true,
"prefix": "otuatail:"
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"from": "human",
"value": " You can totally cook steak in your air fryer this Sunday. No preheat needed, just throw your steaks in at cooking temp.",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "gpt",
"value": " Well, if you are going to try it then follow the instructions with those two recipes. They are both giving basically the same method. Other than, as you've noted, the timing.\nI would totally preheat the Air Fryer first. \nI think I would try the recipe that does the 2 min per side first. If that doesn't work out then the other recipe (which sounds weird to me) that does it much longer, might work. \n\nWhat bothers me is that I don't think you will have the same colouring and taste from a good sear on the meat.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " IIRC, what you British call sirloin is what we call NY Strip, which is a pretty good steak. What we call sirloin here is what I call dog food. The one recipe calls for a steak that is an inch thick, which is decent, and a lot thicker than what I've seen British chefs use. If you are going to use a convection oven, AKA and air fryer, you will need at least an inch-thick cut of beef, or by the time you get a nice crust, it is going to be well-done in the middle.\n\nAgain, I think an air fryer is the wrong tool for the job, like using a hammer to drive a screw into a piece of wood -- yeah, it'll work, but why would I do it?\n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "gpt",
"value": " otuatail said:\n\n\n\n\t\t\tYour not baking it. Your heating it all around like you would do in a pan. Baking takes longer then 5 minutes.\n\nThe BBC: https://www.bbcgoodfood.com/recipes/air-fryer-steak\nAlso\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAir Fryer Steak with Garlic-Herb Butter Recipe | Food Network UK\n\t\t\t\t\t\n\nThis mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 2 people.\n\n\n\n\n\t\t\t\t\tfoodnetwork.co.uk\n\t\t\t\t\n\n\n\n\nProblem is they all have diffrent timings.\n\t\t\n\n\nYou are totally baking it in an air fryer. Its a convection oven.",
"loss": true,
"prefix": "jennyema:"
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{
"from": "human",
"value": " I would not be cooking a nice cut of beef in an air fryer, but you do youโฆ",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " I am open to hearing how it turned out! I don't own an air fryer but have a nephew-in-law that lives by his!",
"loss": true,
"prefix": "Kathleen:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does this recipe for stewed beef look good?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Honey Balsamic Slow Cooker Beef Stew | The Little Potato Company\n\t\t\t\t\t\n\nThis Honey Balsamic Slow Cooker Beef Stew is full of flavor and couldnโt be easierโjust throw everything in and let it cook! Loaded with veggies and thick honey balsamic sauce.\n\n\n\n\t\t\t\t\twww.littlepotatoes.com\n\t\t\t\t\n\n\n\ni'm planning to make it for rosh hashana\nbut in my pressure cooker..\n\n2. should i cook it for 35 minutes and than release the pressure manually?\n\n3. should i put the cornstarch at the end of cooking?\n\n4. isn't it too much balsamic?\n\n5. why there is no more liquid?\n\n6. tnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Recipes for slow cooker and pressure cooker will be a bit different.\nUse the amount of liquid suitable for your pressure cooker!\nNot less.\nVinegar mellows with cooking, so I would probably go for 3/4.\nTh honey will cut through the acidity though \n\nThickening only once the cooker has been opened\n\n30 minutes sounds reasonable but again check your cooker manual",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " cool\nthank you\nif anyone has anything to add please do.",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " When I use my Instant Pot, I do 35 minutes then 10 minute natural release (which is important and finishes the cooking). Then do a manual quick release to release any additional pressure.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " That recipe looks very suspect to me. It doesnโt use nearly enough liquid.\n\nAnd it likely wonโt work in a pressure cooker, as the honey and tomato paste will thicken the liquid.\n\nYou are much better off using a recipe written for a pressure cooker.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I use this TNT recipe I have been making it for years now. Hope it helps. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMs. Mofet's Instant Pot Beef Stew (Pressure Cooker)\n\t\t\t\t\t\n\nMs. Mofet's Instant Pot Beef Stew (Pressure Cooker) 3 - 4 lb. Bottom Round, rump or chuck roast Oil (your favorite oil for sautรฉing) All purpose seasoning (or favorite herbs and spices) Salt Ground pepper 1/4 - 1/2 cup Flour 10 oz. mushrooms, halved or quartered depending on size 1-1/2 C...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com",
"loss": true,
"prefix": "msmofet:"
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{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tThat recipe looks very suspect to me. It doesnโt use nearly enough liquid.\n\nAnd it likely wonโt work in a pressure cooker, as the honey and tomatoe paste will thicken the liquid.\n\nYou are much better off using a recipe written for a pressure cooker.\n\t\t\n\n\nYou are right about the paste and honey. To thick It will burn in the pressure cooker. You need at least one cup of liquid in pressure cooker for a meat.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " i will add at least a cup of liquid..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " by the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
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{
"from": "gpt",
"value": " So basically you are saying you don't want to make the recipe you linked to \nToo many changes.\n\nTell us what you end result you want to achieve and we can help you better.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " i just like the idea of balsamic and honey with beef and want to see how it will work in the pressure cooker..\n\ni think i'm fine now..\n\ni had some questions which i asked so it's ok..\n\ntnx for caring",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tby the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount\n\t\t\n\n\nI get leaving out celery (I have to do that when I cook for my son) and maybe even the potatoes, since you'll essentially end up with a beef and carrot stew that you can ladle over mash. But I don't think I would leave out the Worcestershire. Just that one tablespoon will add so much rich flavor.\n\nIs there a reason you're leaving it out? I'd personally ditch some of the balsamic (1/3 cup is a lot) before I'd leave out the Worcestershire sauce.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " cool\ni can try to buy it. but it is a speciallity pruduct here and expensive..\n\ni have a very strong 10 old thick balsamic. i really need to consider less than 1/3 cup..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Is worcestershire sauce that expensive? \nA little goes a long way!",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tcool\ni can try to buy it. but it is a speciallity pruduct here and expensive..\n\ni have a very strong 10 old thick balsamic. i really need to consider less than 1/3 cup..\n\t\t\n\n\nOr maybe you can dilute the balsamic. Like add some water to thin it out a bit.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Badjak said:\n\n\n\n\t\t\tIs worcestershire sauce that expensive?\nA little goes a long way!\n\t\t\n\n\ni will invest in it\n\nit is 5.5 usd here but in some places more",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tIs worcestershire sauce that expensive?\nA little goes a long way!\n\t\t\n\n\nWell, they're in Israel. I looked it up and, in Israel, it's โช21.90 for a 250g bottle. That equals $5.85 USD. So yeah, it's a little pricey. But, like you said, a little goes a long way, and I love Worcestershire (especially in stews that contain some type of beef) so I would definitely pay that.\n\nThe last bottle I bought was just a small one and it was over $4 for it.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will invest in it\n\nit is 5.5 usd here but in some places more\n\t\t\n\n\nI think you and I posted at the same time",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tby the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount\n\t\t\n\n\nI sometimes just do the meat in the Instant Pot. Then do a steamed vegetable, and mashed potatoes to go with.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " I should probably use my Worcestershire sauce more often.\nAs said, a little goes a long way. \nIt also lasts for years in the cupboard, just be sure to give it a good shake before using.\nBoth the celery and the Wrcestershire sauce add noticeable umami to the stew. You won't know exactly what is missing, you'll just think \"gosh, something is not there\". \nPotatoes are entirely up to you. You could also mince the celery and perhaps not add quite as much as you normally would.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Sell me on the NY favorite: Chopped Cheese!",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm gonna make it, but I have some (concerns/questions?) about it as a whole. To me, from what I've seen, the humble chopped cheese sammie seems like a more laborious hamburger (you make the burger. . .then chop it, then cheese the ground burger?) Or just a less. . .tasty? Philly cheesesteak. (Traditionally the chopped cheese is just burger, seasonings, and onion, right? I would feel the Philly cheeseteak would be better, as I love me some bell peppers).\n\nYes, I know it seems like I'm hating on a food while never having tried it yet, but I'm honestly like. . .I wonder how this came about when it seems like just a more laborious sandwich that isn't as good as other similar counterparts. (Though I know, you could probably say the same about most cuisine's similarities in dishes, like I figure poached vs soft boiled eggs would be.)\n\nBut I'm sure I'll make it and love it nonetheless! So. . . what do you guys and gals think?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " In my world that would be a loose meat sandwich.\n\nIโm not for or against it any more than taco meat, sloppy joes, etcโฆ\n\nIMO they are just tasty ways to stretch a small amount of ground meat.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I have never heard of a chopped cheese sandwich before, so I won't be much help. But, there are bound to be some interesting answers that show up here.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I had a little look over at Wikipedia:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tChopped cheese - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\nThat sounds pretty good. I get the impression that the burgers that are chopped up with the cheese are not cooked yet, just burger patties. That might be the way the place that invented them got most of their ground beef - in preformed patties.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " In other words 'tiny free form meatballs' with cheese.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I have lived in New York since 1984 and have never seen nor tasted that ungodly sounding creation.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " I have never had it, but I plan to stop at my favorite bodega in Brooklyn next time I'm up there to get one. That place makes some amazing (and terribly unhealthy) sandwiches. The meatball sub is good for two meals, and costs around six bucks. \n\nGo ahead an make one. I've watched YouTube videos about chopped cheese, and had to wipe the drool off of my keyboard. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tI have never heard of a chopped cheese sandwich before, so I won't be much help. But, there are bound to be some interesting answers that show up here.\n\t\t\n\n\n\nHere is the whole story in two and a half minutes.\n\n\n\n\n\n\nBTW, when in NYC, especially the outer boroughs, bodega food is cheap, and from my experience, very good. I'm sure there are some bodegas that just phone it in, but I have a place that I go to every time I'm up there. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n In other words 'tiny free form meatballs' with cheese. \n\n\n\nSo, when I don't break up the meat very well in a spaghetti sauce, you would call it spaghetti with tiny meatballs?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tHere is the whole story in two and a half minutes.\n\n\n\n\n\n\nBTW, when in NYC, especially the outer boroughs, bodega food is cheap, and from my experience, very good. I'm sure there are some bodegas that just phone it in, but I have a place that I go to every time I'm up there.\n\nCD\n\t\t\n\n\nI see from the video that they really do chop up already fried burgers. I also see that they chop those up very small. Those long spatulas with straight sides seem to do a good job of that.",
"loss": true,
"prefix": "taxlady:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Solar Cookers",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Built the first one 40 years ago, for my mother who didn't want to use the oven on hot days. When she died, I got it back and still have it. The reflective stuff is from a discarded wildfire shelter.\n\n\n\n\n\n\nHere's a similar one built for a recycling contest (it won). The top is polycarbonate instead of glass. \n\n\n\n\n\nGoSun sells a range of solar stuff. Here's their Pro Cooker, based on an evacuated glass tube originally designed for heating water. I built a simple mount to aim it sunwards.\n\n\n\n\n\nBought a kit and built a reflector with a plastic bucket. \n\n\n\n\n\nJust got a GoSun Fusion cooker, which is larger and has an electric element so it works after dark or on cloudy days, powered by a battery. \n\n\n\n\n\nLoading it with stuffed red bell peppers and rice, which cook in a bit over an hour.",
"loss": false,
"prefix": "Bitser:"
},
{
"from": "gpt",
"value": " Wow, that's pretty cool [emoji41]",
"loss": true,
"prefix": "GotGarlic:"
},
{
"from": "human",
"value": " Using the Parabolic equation, and graph paper, you could draw a parabola with the focal point where you needed it, transfer it to wood, cut it with a jig, or scroll saw, and use reflective Mylar film to increase your solar oven's heat potential greatly. Here's an interactive link for the solar equation - https://www.mathwarehouse.com/quadratic/parabola/interactive-parabola.php\n\nNother version of the same - https://www.mathwarehouse.com/quadratic/parabola/interactive-parabola.php\n\nSeeeeya; Chief Longwind of the North",
"loss": true,
"prefix": "Chief Longwind Of The North:"
},
{
"from": "gpt",
"value": " You should build one. On another forum, someone asked if there was a solar pizza oven available. I remembered a portable oven/pizza cooker I have that fits on a backpacking stove. \n\n\n\n\nOut the window is a small satellite dish that's no longer in use: a circular parabolic reflector. It could be easily covered with heavy-duty foil. With a dense, heat-absorbing base (a circular cast-iron griddle) and a means to adjust the height/focus, it might make a good solar pizza oven. \n\nI love this sort of crazy improvised stuff.",
"loss": true,
"prefix": "Bitser:"
},
{
"from": "human",
"value": " Definitely worth building one. It's a fun process (if you like woodworking that is!). I recently built a solar oven for my wife and I and documented the build process as a video for anyone who is interested to do the same. It works surprisingly well. Perfect for the Portuguese heat!",
"loss": true,
"prefix": "MM73:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Quitting Pho",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " too complicated! Leave it to the people who grew up making Pho.",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I've never even attempted it, nor would I. There are some things that just can't be duplicated at home. At least not by me. I'd rather get it in a restaurant.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I've never even really looked at a recipe for pho. Just by pictures posted seems like stew ingredients arranged in sections in a clear broth. A lot of the ingredients look like they are not even cooked. \n\ngeorgevan - go for a won ton soup. Make whatever broth you feel like (beef chicken vegetable). Cook won tons separately. Add to broth. Open the fridge and add 1. whatever leftovers are available. and/or 2. greens, (bok choy, spinach, lettuce, broccoli flowers, scallions). 3. Season. You can make it spicy or not (chili oil). Use some soy sauce, black vinegar, bit of sesame oil. \nIt's a meal.\n\nI guess now I have to look up recipes for pho.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Linda0818 said:\n\n\n\n\t\t\tI've never even attempted it, nor would I. There are some things that just can't be duplicated at home. At least not by me. I'd rather get it in a restaurant.\n\t\t\n\n\nYup, there are things that I don't bother trying to learn. I would rather eat it at a resto that makes it well.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I make pho occassionally.\nI can't get it here, so if I want it, I gotta make it",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tYup, there are things that I don't bother trying to learn. I would rather eat it at a resto that makes it well.\n\t\t\n\n\nExactly. \n\nI've found duplicating Asian dishes to be especially difficult. So I don't even try anymore. Like dragn said, I've never really even searched for Pho recipes.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I have found 'Woks of Life' site is great for North American Chinese foods. They often explain differences between original recipes and new versions. The whys and wherefores which is extremely helpful. I've just checked and they list at least 5 recipes for pho, including one in an instant pot and a \"20 minute\" version. I've not read them, those are just what are listed. \nThere is also 'Recipe Tin Eats' who also usually explains the whys and wherefores of a recipe. Her version is quite \"from the bones on up\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI've never even really looked at a recipe for pho. Just by pictures posted seems like stew ingredients arranged in sections in a clear broth. A lot of the ingredients look like they are not even cooked.\n\ngeorgevan - go for a won ton soup. Make whatever broth you feel like (beef chicken vegetable). Cook won tons separately. Add to broth. Open the fridge and add 1. whatever leftovers are available. and/or 2. greens, (bok choy, spinach, lettuce, broccoli flowers, scallions). 3. Season. You can make it spicy or not (chili oil). Use some soy sauce, black vinegar, bit of sesame oil.\nIt's a meal.\n\nI guess now I have to look up recipes for pho.\n\t\t\n\n\nThanks for the advice. I will do that.",
"loss": true,
"prefix": "georgevan:"
},
{
"from": "human",
"value": " I've made the below a few times. The broth takes a long time, but you can make a lot if you have a big pot, then it can be frozen and used later for fairly quick meals. \n\n\n\n\t\t\thttps://www.inspiredtaste.net/4307/vietnamese-soup-pho/",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI have found 'Woks of Life' site is great for North American Chinese foods. They often explain differences between original recipes and new versions. The whys and wherefores which is extremely helpful. I've just checked and they list at least 5 recipes for pho, including one in an instant pot and a \"20 minute\" version. I've not read them, those are just what are listed.\nThere is also 'Recipe Tin Eats' who also usually explains the whys and wherefores of a recipe. Her version is quite \"from the bones on up\"\n\t\t\n\n\nThat's a great site. Many recipes there that I'd love to make.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Though I am too lazy to make it, it is really not that complicated. Main thing is making good base. The broth should practically be like making stock (is it the word?). Then you basically add all the other ingredients. As the matter of fact you can serve all the herbs raw. On the table and people can add whatever they want. Have seen this done in a restaurant. Though I prefer my herbs cooked at least for a short time.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " georgevan said:\n\n\n\n\t\t\ttoo complicated! Leave it to the people who grew up making Pho.\n\t\t\n\n\nI live in the Little Siagon area of Sandy Eggo. I have no problem leaving pho-making to the phros!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I think it is the effort to make a really good beef broth is what bothers most. \nIf starting from scratch, you are looking at least a day in advance and it's pretty much an all day process. I might have tried it at one time, but not now. \nWere I to make it I'd do a short cut and use broth.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tWere I to make it I'd do a short cut and use broth.\n\t\t\n\n\nI would literally walk to the corner, where I would find the Phแป Ca Dao Restaurant",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Could these biscuits be made with oil instead of butter? If yes, how?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Rosemary and Olive Drop Biscuits | America's Test Kitchen Recipe\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.americastestkitchen.com\n\t\t\t\t\n\n\n\n\nfor health reasons",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " if it will be significantly less tasty i will not bother now",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " It will definitely change the taste - for better or worse only you can judge that. You might like it.\nBut by using oil instead of butter, I doubt very much you will get fluffy or flakey biscuits. I believe ATK say in their description \"when the bits of cold butter melt and create steamโthus a flaky biscuit.\"\nThey are still creating the steam with the melted butter and the buttermilk. \nI shouldn't think that the oil will create any steam at all.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " so maybe i will wait after i'm losing more weight..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tso maybe i will wait after i'm losing more weight..\n\t\t\n\n\nButter actually has fewer calories per measure than vegetable oil.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " i know. but i intended using half\n\nbutter has a lot of saturated fat..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Uses for oats that aren't granola/granola bars?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I got a big SACK of oats (rolled oats) from my sister-in-law as she gets huge bins of stuff from a Facebook marketplace thingy. This time it was oats, and she asked me if I wanted them (they had some sort of gluten contaminant in them she found out about, and she's lots of stuff free, including gluten). Anyway, I can literally only think of granola bars or granola to use this 15 pound sack I got, and I really like granola/granola bars, but not 15 pounds of the stuff.\n\nAre there any other recipes or cuisines that feature oats in some sense? Like some little known recipe or just something other than granola/bars. Thanks all!",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " This is a subject I can't offer a lot of help to you, but I would like to figure out how to get someone to give me fifteen pounds of free meat because it is contaminated with some kind of vegetable. \n\nI do recall having an apple crisp with oats that was quite good. I didn't make it, so I don't have a recipe, but did a quick search, and there are plenty of recipes online. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Right off the top of my head, there is oatmeal bread, oatmeal cookies and porridge. Also, if you use Amazon.com, search for oatmeal cookbook. I found more than a dozen books, all having plenty of recipes that use oatmeal. You also could give some to friends and neighbors.",
"loss": true,
"prefix": "Petek:"
},
{
"from": "gpt",
"value": " -Meatloaf. \n-Grind to flour to make bread.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " Wish I could help but seems everyone has covered all the things I could think of. Other than bread, oatmeal cookies and porridge, which is the limit of my experiences, the next would be a crumb topping for just about anything. This oatmeal crumb topping, store excess in the freezer. Just grab next time you need to sprinkle over a compote, crisp, etc.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " How about homemade mรผsli/muesli? I like the one I make much better than the stuff from the store. Here are my instructions. I never measure when I make it. I just eyeball it, so it's a description of how to make it and a list of suggested ingredients, rather than a formal recipe.\n\n\n\n\n\n\n\t\t\t\t\t\tMรผsli\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Overnight oats. I've only tried it once, but do intend to make again. You can add all kinds of things and have a ready to go breakfast in the morning.\n\nI use the Quaker Oats recipe for meatloaf and we LOVE it. They have many recipes on their site.\n\nI would portion out bags and freeze some of it, if you have space, so it doesn't get stale",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " We use it for breakfast for oatmeal with different fruits almost daily. We use it in black bean brownies. We use it in the crust with date paste for chocolate pie and frozen fruit desserts-guava, pineapple, lemon, orange, blackberry. Many of the vegan meat substitutes use it as flour (grind oatmeal in a food processor). As a thickener in vegan cheeze sauces. Granola that is sweetened naturally with pureed apples and bananas, add nuts and dried fruit after baking. Overnight oats, dozens of recipes for that. Oatmeal cookies. We probably eat something with oats in it once a day. We buy our oatmeal in 50 lb bags.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Here's something that might interest you, @BAPyessir6 - Indian dishes! I've made savory dishes like tikki and muthia with oats, as well as many things with oat flour - flatbreads, as well as idli (though I haven't seen any fermented versions of these, you could experiment!). I've also put flour in other loaf breads, in maybe 30% amounts, and more in sweet breads. And if you got \"old fashioned oats\" in that batch, and a recipe calls for quick cooking oats, just pulse in the food processor or blender a few times, just to break it up some, but not make flour, and it will be more like the quick cooking in the recipes.\n\n\n\t\t\tOats 105 recipes | Page 1 of 7 |Tarladalal.com\n\t\t\n\n\nAnd something else you can do with it, though I've never done this, is make oat milk. \n\nAnd if you have one, a good way to store it pretty much indefinitely (or as long as it will take you to use it) is vacuum sealed bags. I do this for grains and legumes, when I buy in large amounts.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I garden.\nIf you dont want to eat it, spread it in your flower beds.\nThe local Denizen, mainly small ants. Love that stuff.\nI think it is about 10-0-0 on the fertilizer scale.\nEric, Austin x.",
"loss": true,
"prefix": "giggler:"
},
{
"from": "human",
"value": " Green Tomato Oatmeal Bars\n\n13โx9โ pan:\n\n4 C Green Tomato, finely chopped\n2 C Brown Sugar, divided\n2 Tb Lemon Juice\n1 tsp Lemon Extract\nยพ C Butter, softened (1ยฝ sticks)\n1ยฝ C Flour\nยฝ tsp Baking Soda\nยฝ tsp Salt\n2 C Oats\nยฝ C Walnuts, chopped\n\nPreheat the oven to 375ยบ F.\n\nDrain the tomatoes on paper towels for 10 minutes.\n\nIn a saucepan, combine the tomatoes with half the brown sugar and all the lemon juice. Simmer uncovered, for about 30 minutes or until thickened.\n\nRemove from the heat, stir in the lemon extract and set aside.\n\nCream the butter and the remaining brown sugar with an electric mixer.\n\nSeparately sift the flour, baking soda and salt together and add it to the butter/sugar mixture. Mix well.\n\nStir in the oats and nuts.\n\nPress 2ยฝ cups of the oat mixture into a greased a 13โx9โ pan (1ยผ C for 8x8).\n\nSpread the tomato mixture on top.\n\nCrumble the remaining oat mixture on top of the tomato mixture.\n\nBake for 30-35 minutes or until golden brown. Cool and cut into squares.\n\n\n8โx8โ Pan:\n\n2 C Green Tomato, finely chopped\n1 C Brown sugar, divided\n1 Tb Lemon Juice\nยฝ tsp Lemon Extract\n6 Tb Butter, softened\nยพ C Flour\nยผ tsp Baking Soda\nยผ tsp Salt\n1 C Oats\nยผ C Walnuts, chopped",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\t-Meatloaf.\n-Grind to flour to make bread.\n\t\t\n\n\n\nI've heard about using it in meatloaf instead of bread crumbs, but I've never tried it.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " That's what my Mom always used to use in her meatloaf.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Funny, I was just thinking about this today:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat Chewy Oatmeal Cookies\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com\n\t\t\t\t\n\n\n\nTHE best cookie (well, pretty close to it anyways) I've ever had!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tFunny, I was just thinking about this today:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat Chewy Oatmeal Cookies\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com\n\t\t\t\t\n\n\n\nTHE best cookie (well, pretty close to it anyways) I've ever had!\n\t\t\n\n\nThe link isn't showing which cookie recipe you have on copymethat. I'd like to know. You have so many really lovely recipes in your file! !",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Hmmm @blissful I'm not sure why that's not working, ATK Chewy Oatmeal Cookies ... let me Copy&Paste a recipe in the appropriate forum ... and thank you for that nice compliment.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Okay @blissful here ya go...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tATK Chewy Oatmeal Cookies\n\t\t\t\t\t\n\nATK Chewy Oatmeal Cookies yields 1 1/2 dozen large cookies Ingredients: 3 C. Old Fashion Rolled Oats 1 C. AP Flour ยพ tsp. Salt ยฝ tsp. Baking Soda 4 Tbsp. Butter ยฝ C. Vegetable Oil ยผ tsp. ground Cinnamon ยพ C. Brown Sugar, packed ยฝ C. granulated Sugar 1 Egg + 1 Yolk 1 tsp...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nAlso, @BAPyessir6 , 3 cups of rolled Oats is alot, if it were me, I'd double this recipe, they're that good!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " @Kaneohegirlinaz Thank you. There's over 500 recipes that come up with a search of 'cookies'. At least 10 maybe 20 with oatmeal. Awesome list. Mr Bliss and I looked at a bunch of them. He said, 'what are you looking at OMG'. lol",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tI've heard about using it in meatloaf instead of bread crumbs, but I've never tried it.\n\nCD\n\t\t\n\n\nTry it. I think it keeps the loaf moist.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " Yep, I prefer to use oatmeal in meatloaf too.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO help w/marshmallow foam",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've made some marshmellow foam (cheated slightly by using egg white liquid pre-prepped), I got all of the mixtures correct (cup of sugar, 4 egg whites, 1/4 teaspoon of cream of tartar, and vanilla extract 1 teaspoon)... but I've made two separate batches and each time I'm getting separation. I've storied the marshmellow in a sealed sandwich bag in the fridge and each time I get separation within a few hours.\n\nWhere am I going wrong? And can I remix this or is it ruined (the white foam smells fine and tastes fine)",
"loss": false,
"prefix": "cbruiners:"
},
{
"from": "gpt",
"value": " Why don't you just take one of those batches and try. If it starts to foam up (and it probably won't get quite as fluffy as before) you could perhaps try a small amount of corn syrup drizzled in while beating. \nI've never made it and am just talking off the top of my head the first things that came to mind.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I've never made marshmallow fluff, but offhand, most recipes I've seen call for corn syrup. And you didn't mention it in your recipe. You might also consider increasing the cream of tartar to 1/2 teaspoon. Cream of tarter acts as a stabilizer for whipped egg whites.\n\nIf all else fails, find another recipe.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Thanks all, I certainly haven't used corn syrup, I'll try increasing the cream of tartar...",
"loss": true,
"prefix": "cbruiners:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: French Onion Pimento Cheese",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello everybody! I'm new here. I've asked the almighty Google for a \"French Onion Pimento Cheese\" recipe and have come up empty, with the exception of a hot version,\nwhich used packaged French onion soup mix, but I am looking to make a cold version, using chilled caramelized onions. I already know how I'm going to make it but was just\ncurious if any body else had thought of making something to that effect?",
"loss": false,
"prefix": "alternacook:"
},
{
"from": "gpt",
"value": " Welcome to DC! While I love French Onion and Pimento cheese, I've never thought to put them together. Give it a try! It seems that you have something in mind, which is how most good recipes start. I'd love to follow the progress, and I believe it would make for a good spread (if that is what you are going for!)",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Yes, it sounds really tasty. You don't mention what the end product is for, a dip for crudities/crackers, or a sandwich type spread, which would be thicker, no?\nIn either case, I would make sure the carmelized onions were chopped small enough to be:-\na) when dipping out of the cream cheese mix without hanging over the edges of crackers, etc. Might drip on a lap, table, floor.\nb) if using as a spread for sandwiches, etc. short enough that when you take a bite a long strand of onion doesn't flop out to hang down someone's chin.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I would be making it for a dip. And you're right, a small dice on the onions would be the\nway to go. Thank you for your input.",
"loss": true,
"prefix": "alternacook:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tWelcome to DC! While I love French Onion and Pimento cheese, I've never thought to put them together. Give it a try! It seems that you have something in mind, which is how most good recipes start. I'd love to follow the progress, and I believe it would make for a good spread (if that is what you are going for!)\n\t\t\n\n\nIf it turns out well, I will post the recipe.",
"loss": true,
"prefix": "alternacook:"
},
{
"from": "gpt",
"value": " Yes Please!",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tips for Managing Heat in a Wood Fired Oven?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi everyone! Iโm new to using a wood fired oven and having some trouble maintaining consistent heat for cooking. Any tips or tricks to control the temperature and avoid burning food? Would love to hear your advice!",
"loss": false,
"prefix": "alfrescouk:"
},
{
"from": "gpt",
"value": " Practice, practice, practice. It took my DH time to learn how to just use wood in his big smoker, Weber and the BGE, all of which can be used as ovens.\n\nEach oven, even if made in a factory line, will have its own quirks and you have to learn them, besides adjusting for weather conditions if outside",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "human",
"value": " If you make a cool and a hot side (same applies to BBQ) you can control the cooking by moving from one side to the other. Hot side is where you put the fuel. Cold side will heatsink from the hot side but with no direct heat source will be a bit cooler.",
"loss": true,
"prefix": "ingenieur:"
},
{
"from": "gpt",
"value": " I think there are different techniques with different ovens. Are you talking a pizza oven? A kitchen stove type oven? A firepit oven.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: When to use oyster sauce",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " is oyster sauce one of those items that you can add to almost any dish",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Taste it. Itโs your call. \n\nItโs thicker and sweeter than fish sauce. Fish sauce and soy sauce can be added in moderation to most savory dishes.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I think so... I add a dash to my chili, my tomato spaghetti sauces, etc. Same-same with anchovy paste.\n\nA little bit of either in moderation gives some of that 'unami' thing. But I wouldn't put it in just anything... certainly isn't going to go into the Thanksgiving mashed potatoes or a cheesecake.",
"loss": true,
"prefix": "Old Airborne Dog:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Easy meals for when you just don't want to cook.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " We all have those days. You want to eat something good, but just don't have the energy or motivation to cook. What is your go-to meal on those days?\n\nThis is mine, Takes fifteen minutes. A pre-baked pizza crust, some sauce, shredded mozzarella, a drizzle of EEVO and some fresh basil from my garden (when available). Twelve minutes in a 400F oven. What's yours?\n\n\n\n\n\n\nCD",
"loss": false,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " i almost always have some frozen meal-sized containers of pasta sauce. So in the time it takes to boil water and cook pasta, I have a meal. Sometimes that pasta is store bought ravioli.\n\nSpaghetti alla carbonara is also a quick meal.\n\nBreakfast for dinner.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Cheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tSpaghetti alla carbonara is also a quick meal.\n\nBreakfast for dinner.\n\t\t\n\n\n\nBoth of those are easy meals. Thanks. Carbonara when I have the ingredients. I have had breakfast for dinner many, many times. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tCheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.\n\t\t\n\n\n\nAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now., \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Noodle soup..\nBring hot water to a running boil.\nAdd Thai red curry paste and/or pad prik pao.\nSliced onion, quartered tomato and whatever else you fancy (still hard boil) + fish sauce or soy. Bitof lime juice if you like.\nMaybe an egg.\nThen 2 minute noodles, cover, turn of hear and let stand for 1 or 2 minutes and done",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tCheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.\n\t\t\n\n\n\n\n\ncaseydog said:\n\n\n\n\t\t\tAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now.,\n\nCD\n\t\t\n\n\nBetween the two of you, the power of suggestion overwhelmed me. I just went downstairs and made myself a snack. Stoned Wheat Thins crackers - Boursin, the garlic and fine herbs one on three crackers and Danish blue cheese on one cracker.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I have several easy meals for when I'm uninspired or too tired. What I choose will depend on what I have to hand. It could be a simple omelette with scallions and feta or other cheese and toast. It could be \"bachelor surprise\", which is ground meat or already cooked meat stir fried with veggies from the freezer. Usually I just pick several kinds among what's in my freezer. Sometimes I'll have an \"Asian, stir-fry mix\" of frozen veggies. If I happen to have cooked rice in the fridge or freezer, I'll add some of that. There will almost always be tamari, fish sauce or Worcestershire sauce, and toasted sesame seeds. There might be hot peppers tossed in with the veggies or hot sauce. It gets particularly easy when I happen to have ground meat cooked with onion and then frozen.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " These days, I usually have steam in the bag mixed vegetables in the freezer, six minutes in the microwave and dinner is ready.\n\nUsually with salt, pepper, and a pat of butter other times a bit of sesame oil and a squirt of soy sauce.\n\nWhen I was young and broke it was thin spaghetti tossed with butter or a raw egg, grated cheese and freshly ground black pepper.\n\nand when all else fails!",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now.,\n\nCD\n\t\t\n\n\nI used to snack on PB&J on an Eggo waffle. Better than bread.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tBetween the two of you, the power of suggestion overwhelmed me. I just went downstairs and made myself a snack. Stoned Wheat Thins crackers - Boursin, the garlic and fine herbs one on three crackers and Danish blue cheese on one cracker.\n\t\t\n\n\nI love stoned wheat thins. I like Brie and blue cheese on mine.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " For me it's a cold cuts sandwich.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " Tortilla pinwheels are pretty fast and easy. No cooking just cutting and assembling.\nI used hummus and mashed baked sweet potatoes (microwaved actually) but other options are cream cheese in flavors, or anything that is flavorful and spreadable.\nChop up into thin match sticks or spears, pickles, carrot, yellow and green zucchini, cucumber, red yellow orange sweet peppers, marinated seasoned baked tofu, pepperoni slices, ham slices folded, lettuce or spinach, cheese in thin sticks....when you have a mishmash of available things in the fridge.\nThe bigger flour tortillas or whole wheat or spinach tortillas work well.\nSpread a thin layer of some spreadable on the tortilla, line up veg, cheese, meat, pickles all lined up vertical, roll up horizontally, slice and enjoy. Mr bliss likes them with a mix of ketchup and stir fry sauce. I like them plain.\n(if you use hummus or sweet potato the tortillas will get soggy the next day, so they are best eaten right away. if you use cream cheese they don't get as soggy the next day.)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " To me an easy meal is one where you don't turn on the oven or stove. Usually a minimum of 2 to max 4 items. If I have to fetch more than that it is no longer easy but effort.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tTo me an easy meal is one where you don't turn on the oven or stove. Usually a minimum of 2 to max 4 items. If I have to fetch more than that it is no longer easy but effort.\n\t\t\n\n\n'รฉpi de maรฏs'\n2 corn in husks, microwave 8 minutes, take the husk off, brush with lemon juice, salt and chili powder or curry or not. \nThat was a meal for each of us yesterday. It was delicious.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " When I feel like cooking, I big-batch perogies, calzones, chili, etc., and freeze them in meal-sized batches. I always have the extras and can easily assemble a dinner for one, two, or however many.",
"loss": true,
"prefix": "LPBeier:"
},
{
"from": "human",
"value": " it was a very hot summer in NYC and I ate up all our emergency food too early. \nWith brownouts, we can't even turn the oven on. So, a cold dinner would be: tuna, green salad or lox/bagel/cream cheese, cut up tomatoes.\n\nor, as Charlie said, packaged cold cuts with either wraps or slaw from the bag.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " What's a brownout?",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tWhat's a brownout?\n\t\t\n\n\nElectricity stops being available in parts of a city, or electric is rationed, or electricity is limited partially. The electric company may decide to request that customers don't use it for AC for instance in half the city, then on other days for the other half of the city.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " To me a \"brownout\" is when you don't quite lose the power altogether. But it 'flickers' or dims - just enough to have to reset all the digital clocks, printer restarts, etc.\n\nOften happens when there is a storm with lots of wind and the power lines are 'wiggling and waving'. \nNot the big tower lines, just your city street lines, or the grid for them.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does anyone reuse the cooking oil after deepfying",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " I believe this topic has been discussed. Perhaps someone can link that thread, if it has.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I do. After the oil cools, I filter it and store it for future use. I use corn oil because it's inexpensive and has a high smoke point.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " https://www.discusscooking.com/threads/can-cooking-oil-be-reused.109423/\n\nhttps://www.discusscooking.com/threads/reusing-and-storing-used-cooking-oil.108281/#post-1665150\n\nhttps://www.discusscooking.com/threads/how-many-times-i-can-reuse-the-oil-for-deep-frying.101932/\n\nHere are 3 different links on the subject. LOL The first one was started by you, georgevan!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I rarely deep fry food and itโs not worth the bother to salvage the oil for future use.\n\nIMO, when cooking for one or two people shallow frying in a heavy skillet or pot is the way to go.\n\nIโm old and lazy so I usually oven fry using a sheet pan with a squirt of canola oil cooking spray on the pan and again on the food.\n\nDonโt be afraid to experiment and see what works best for you and your situation.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " It depends on what I fried in it. French fries, yes. Fish, not only no, but HELL no!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I learned a new use for cooking oil. Put it on weeds to kill them, like in your driveway.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " As Andy said, I let it cool and then strain it through a coffee filter and store it in a canning jar in the refrigerator. No problems so far.",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " I have two Fry Daddy's. One is always at the ready. After use, I unplug it and allow to cool until the next time. I will strain it if there are many particles.\nI might use the same oil several times. The Fry Daddy has a plastic lid you can use to cover it when not in use. My first MIL would put it in the fridge covered. I don't.\nWhen the oil needs replacement, I pull out my second one. If the oil is still good, I will strain the old oil into the new FD and add more oil if needed.\nI know I am the minority on this practice. But it works for me and I do not have to buy as much oil.\nWe do a lot of deep-frying.\nThis brings up an issue for me.\nFrozen things like fries and chicken nuggets/tenders do not have any instructions as to deep-frying. They only give a recommended way to prepare them. The oven.\nThese things/products do not come out as good in the oven. Deep-frying them is the very best way and how I do it. No matter what the package says.\nNot everyone has concerns with using oil. I see zero issue with it and will continue to deep-fry anything that will benefit from it.",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " Katie H said:\n\n\n\n\t\t\tAs Andy said, I let it cool and then strain it through a coffee filter and store it in a canning jar in the refrigerator. No problems so far.\n\t\t\n\n\nI have a holding tank on the bottom of my deep fryer into which I can drain and filter the oil and place anywhere I please (cupboard, refrigerator, top of refrigerator, etc.). If it's time for an oil change, the fryer holds about 4 Ovaltine jars worth of oil, which is close to a gallon. I try not to change the oil too often.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I have no problem with deep frying - I just never liked the smell that would linger for ages.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI have no problem with deep frying - I just never liked the smell that would linger for ages.\n\t\t\n\n\nWholeheartedly agree with this.\n\nAs for whether or not I reuse oil, it depends on what has been fried. I don't deep fry often, but if I fry things like fish or other types of seafood, I normally pitch the oil after one use. \n\nMy favorite thing to deep fry on occasion, however, is Tempura. And that's usually all veggies. Sliced sweet potato, bell pepper strips, fresh mushrooms, etc. That oil I will save for another use or two.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I don't deep fry often, but when I fry it's days of frying because of the hassle of preparation and dealing with the lard I use for oil. Our house layout allows me to have the deep fryer just outside the kitchen on the deck because I also avoid the heavy smell of frying oil in the house. \n\nI have a batch of oil that only sees french fries and other things that don't include fish i.e. twice fried Korean chicken. The other batch gets used for anything resembling fish: deep fried fish fillets, prawn tempura, salt and pepper squid, and my wife's favorite, calamari.\n\nI've learned to pay close attention and remove stray bits of food from the oil before they burn and not to get the oil too hot. Then strain when done into containers made for that purpose (found on Amazon)and then into the deep freeze until the next time. Minimize those chemical processes going on in the oil...\n\nWhen a taste test of the oil says it's done, it's done, no matter how many times it has been used. Where we live, Chefstore sells pails of lard for frying cheap like borsch.",
"loss": true,
"prefix": "Old Airborne Dog:"
},
{
"from": "gpt",
"value": " I reuse frying oil regularly. After cooking I let the oil cool them strain it through a men's cotton handkerchief into a bottle for used oil. \n\nI make an exception for smelly foods like fish.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hamburger juice ruined my recipe",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I always throw out the juice from frying hamburger because it changes the taste of a recipe. I forgot to do that this time when making mac and cheese with hamburger added and it gave the taste of the dish something that wasn't good. Can anyone relate?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " That's too bad georgevan. Yeah, it can happen. I'm sure it's happened to me I just don't remember any specifics. \nI think it really depends on what you are making. Sometimes the fat from the beef is a good addition, other times not.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " oh no!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I don't remember noticing that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Yikes, I am so sorry... \n\nI've learned to repurpose food when these little oopsee daisies happen. I would throw in a can of beans and some enchilada sauce and BOOM ..instant chili mac.",
"loss": true,
"prefix": "mseaglecook:"
},
{
"from": "gpt",
"value": " When you cook solid meats, the juices are almost all fat, and it is good when used in the dish. With ground beef, a lot of the liquid in the pan is water, with a little fat. That does not taste good. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " most all ground beef will give up some water (and fat....) when fried.\nif the ground beef has been frozen&thawed, you'll get some 'extra' water, as the freezing ruptures some the meat cells.\n\ntypically I just keep on frying - the water will evaporate. you really can't brown ground beef if there is water in the fry pan, all the 'heat' get absorbed by boiling/evaporating the water and the ground beef does not get hot enough to brown.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " When I buy ground beef I wrap some of it formed into patty size for convenience. My husband will not eat a hamburger made from this. Only fresh bought ground beef. Is this why do you think? I use these little packets 3-4 at a time when making chili or similar diahes.They defrost faster than a larger package of meat.",
"loss": true,
"prefix": "CarolPa:"
},
{
"from": "human",
"value": " Keep cooking it until the โjuiceโ dries up",
"loss": true,
"prefix": "jennyema:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Is Tony's chocolate truly fair trade?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i'm not sure what the answer is..\n\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i'm not sure what the question is ?",
"loss": true,
"prefix": "grumpyoldman:"
},
{
"from": "human",
"value": " someone told me that it isnt that much of a fair trade. it is a chocolate company.\ni want to be sure that it is..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Do you have more information about \"Tony's chocolate\"? Where do you find them? Do they say that the are Fair Trade certified? Do they claim to certify chocolate is fair trade? Do they sell chocolate? Do they show a logo for Fair Trade? Do they say who certifies that it is Fair trade?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Fair trade - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " An article in Wiki about Tony's Chocolonely\nSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there. \n\nI've skimmed thru the article and I believe your answer is there.\n\nThey are striving to be 100% slave free and have gone thru some ups and downs. As anybody in that position would do.\n\nSounds like they should be supported.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there.\n\t\t\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tืกืืจ ืืืื โ ืืืงืืคืืื\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\the.wikipedia.org",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tAn article in Wiki about Tony's Chocolonely\nSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there.\n\nI've skimmed thru the article and I believe your answer is there.\n\nThey are striving to be 100% slave free and have gone thru some ups and downs. As anybody in that position would do.\n\nSounds like they should be supported.\n\t\t\n\n\nThey do sound like a good company with good ethics. I wonder why they don't get Fair trade certified.\n\nI try to buy only ethical chocolate, but I don't always remember to check. It certainly makes it easier to trust a company that uses Fair trade certification. It's one thing to claim that you only use ethically produced and purchased chocolate in your products. It's another to have a reliable company certify it.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " i asked because some authoritative person told me that it is not really fair trade if i remember correctly..\ni thought this brand was common in all western countries.\nnever mind. i understand that i was maybe mislead by the person who told me that they aren't truly fair trade..\n\ni didn't thought about visiting wikipedia because i'm not using wikipedia.. i won't tell the reason i'm not using it because it is not allowed to say..\n\ni will buy tonys when i buy..\ntnx",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i DO NOT KNOW THAT BRAND. I am partial to Taza.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " It really does suck that, say, being less ethical can lead to cheaper product, whereas being say, free trade leads to more expensive of a product. Like I understand the reasoning behind why slave free would be more expensive (hey you actually have to pay your workers or pay them more than a dollar a day), but it does suck that they say, can't get a tax break or something for being more moral.\n\nI'm with Taxlady. I love supporting ethical chocolate. I just wish \"crime didn't pay.\"",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Coloring Easter Eggs",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Color easter eggs like a foodie.\n\nPlanning ahead if you have grandchildren or you color eggs.",
"loss": false,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I used to always strive to make red eggs from the yellow onion skins. Last few times, they came out more brownish than reddish. Maybe I will strive for a different color this year. Thanks, Bliss!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Gonna have to use potatoes.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tGonna have to use potatoes.\n\t\t\n\n\njust the rich people will use eggs.",
"loss": true,
"prefix": "blissful:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Keto Chocolate Peanut Butter Smoothie",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " For true chocoholics like me and my girls, enjoying chocolate isnโt limited to just eating itโwe love to drink it too! Today, I have an incredible treat that combines the best of both worlds:-\n\n\nThe taste of chocolate\nand a nourishing boost of nutrients.\nIntroducing the Keto Chocolate Peanut Butter Smoothie, a decadent and satisfying dessert that doubles as the ultimate comfort drink.\n\nIโve served this delightful smoothie to my family on numerous occasions, and it never fails to impress both the kids and adults in my house. Iโm confident that everyone in your family will adore it too.\n\nThis smoothie is sweet, creamy, and indulgently rich. And the best part? It comes together in just 5 minutes using 5 simple ingredients. So, letโs dive into the quick and easy recipe that will satisfy your chocolate cravings and leave you feeling completely satisfied.\n\nServes: 3\n\nTotal Time: 5 Minute\n\nIngredients-โ\n1/4 cup Unsweetened Peanut Butter (Creamy),\n3 tbsp Cocoa Powder\n1 cup (0.24 litres) Heavy Cream (or coconut cream for dairy-free or vegan)\n1 1/2 cup Unsweetened Almond Milk (Regular or Vanilla)\n6 tbsp Powdered Erythritol or any sweetener (to taste)\n1/8 tsp Sea salt (Optional)\nProcess-โ\nCombine all ingredients in a blender.\nBlend the mix until smooth. Adjust sweetener according to your taste preference.\nNutrition Facts Per Servingโ\nCalories: 435\nFat: 41g\nProtein: 9g\nTotal Carbs: 8g\nFiber: 4g\nSugar: 3g\nIf you want to try a refreshing citrus drink, must try my Keto Frozen Mint Lemonade. It is a treasure trove of various vitamins and minerals. It works best to quench the thirst for a long time on hot days. Also, try my Keto Avocado Strawberry Smoothie to beat the fieriness of summer in style.",
"loss": false,
"prefix": "priyadogra:"
},
{
"from": "gpt",
"value": " This smoothie sounds amazing, chocolate and peanut butter are the perfect combo! I love how quick and easy it is. Canโt wait to try it, maybe with a few ice cubes for a frosty twist. Thanks for sharing!",
"loss": true,
"prefix": "RobertHolloway:"
},
{
"from": "human",
"value": " Definitely try this, you will experience amazing results, and really I am waiting to hearing back from you, thanks.",
"loss": true,
"prefix": "priyadogra:"
},
{
"from": "gpt",
"value": " This looks delicious, thanks for the recipe.\n\nsnaptube vidmateโ",
"loss": true,
"prefix": "melayong:"
},
{
"from": "human",
"value": " Nice!",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Whipped Cream Cheese",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Recently, I purchased some Philadelphia whipped cream cheese to use on mini-bagels. My thinking was quick, spreadable, easy to throw together something for breakfast. I've used the whipped cream cheese in the long-distant past, and remembered it being spreadable like warmed cream cheese with the flavor of creamed cheese. \n\nSpreading it on the bagel, it was almost loamy and sincerely lived up to the name \"whipped\" in that I feel it had a CoolWhip texture. Also, I didn't think it had much cream cheese flavor at all. I wonder if the recipe has changed or are my taste buds different. And more importantly, what I can do with this tub of whipped cream cheese that is unworthy of a frozen bagel?",
"loss": false,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Ditch the whipped cream cheese and opt for the Cream Cheese Spread. With the whipped cream cheese you are paying for air, and last I heard air is one of the few things that is still free, except at the gas station.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I have made this with Arla cream cheese spread, even though whipped cream cheese is called for. Mine don't rise as much as in the video. It's very easy and quite tasty.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " BTW, I wrote down the ingredients and instructions. They are here:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJacques Pรฉpin's cream cheese soufflรฉ\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " hmmm, just so happens I did purchase some whipped cream cheese - don't remember why, but had some tonight with my lox and bagel. Agree with you Kathlee... sort of .. meh.... \nThanks taxy, might try that souffle, as soon as my oven arrives. (ETA Saturday before 10pm)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " but the blocks are so hard! i get that you're paying for air but .... same with butter, right?",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " True, Sara. But, to me, it isn't about paying for the air. It's the texture and flavor. I really feel the texture is loamy and the flavor is just not there.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\tbut the blocks are so hard! i get that you're paying for air but .... same with butter, right?\n\t\t\n\n\n\nWhipped butter has canola oil blended in.\n\nWhipped cream cheese is not as potent in flavor, because of he air whipped into it, but is a lot easier to spread.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Can't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\nPriced the same but obviously less cheese in the whipped product.\n\nIf you buy the brick, once opened transfer it to an airtight container, like Tupperware?. If possible remember to \"Show your cheese more love, take it out of the fridge more often\" (old ad for cheese)",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tCan't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\nPriced the same but obviously less cheese in the whipped product.\n\nIf you buy the brick, once opened transfer it to an airtight container, like Tupperware?. If possible remember to \"Show your cheese more love, take it out of the fridge more often\" (old ad for cheese)\n\n\n\n\nI can't argue with any of that. But, I love cream cheese and smoked salmon spread on saltine crackers, and there is no way to spread that on those fragile crackers without a lot of frustration unless you use whipped cream cheese. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " As @Sir_Loin_of_Beef and I have both written, you can use \"cream cheese spread\". It's not full of air, but it is a lot softer and easier to spread that regular cream cheese. The one I get is actually called \"cream cheese product\". It doesn't have any weird ingredients, like Philadelphia cream cheese does.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I'll have to look next time at the grocers. Never noticed there were actually 3 different ones, other than the ones created for dips, that is. Hard, whipped and dipped. LOL sounds like a recipe! \n\n\"Here you go, sir. Hard, whipped and dipped, just as you ordered. Enjoy your meal.\"",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I may attempt to make this into some kind of a sandwich spread. We broke out the block of cream cheese for this morning's bagels and lox.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tCan't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\n\n\n\nThat's not what you said yesterday...",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "human",
"value": " Oh, by the way Frank, I brought my big brother with me.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: When making some sort of teriyaki sauce is it better to use dates 'honey' or honey?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " and what about adding part honey and part sucarlose so that it is not very sugary?\n\ni know honey is thin when heated while date honey might not be thin.. so should i prefer the dates honey?\n\njust wondered.\nthanks",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " The sugar aspect of any โteriyakiโ sauce is dependent on what you have in your part of the world.\nTeriyaki is not a traditional sauce.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tThe sugar aspect of any โteriyakiโ sauce is dependent on what you have in your part of the world.\nTeriyaki is not a traditional sauce.\n\t\t\n\n\nTeriyaki is Japanese to me...\nBut I'm sure it's available in plenty other countries and made their own.\n\n@SEEING-TO-BELIEVE \nTeriyaki is always sweet. You may be better of making something else if you don't like sweet.\nOr add lemon or lime juice or some vinegar",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " Not all fake sugar can be heated. I'd be wary of adding sucralose.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " never add fake sugar\n\njust use real sugar",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Use the dates, and don't call me honey!\n\nHere is a simple recipe using agave as the sweetener. Mix it with sliced mushrooms to top a burger!\n\n\nSimple Teriyaki SauceโIngredients: \n\n ยฝ cup water \n 2 Tbs soy sauce\n 1 Tbs Agave syrup \n ยผ tsp ground ginger\n ยผ tsp garlic powder\n 1 Tbs cornstarch\n 2 Tbs cold water\n 2 Tbs toasted sesame seeds\n\n\nDirections \nCombine water, soy sauce, agave syrup, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.\n\n\nDissolve cornstarch in cold water and add to the soy sauce mixture. Bring sauce to a boil, reduce heat to medium low and stir sauce until thickened, 5 to 7 minutes. Add sesame seeds.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\tNot all fake sugar can be heated. I'd be wary of adding sucralose.\n\t\t\n\n\nwhat some of the artificial sweetener are causing when heated?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " There is absolutely no reason to use any kind of โfakeโ sugar. Your body only recognises too much. Itโs what you have a pancreas for.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tThere is absolutely no reason to use any kind of โfakeโ sugar. Your body only recognises too much. Itโs what you have a pancreas for.\n\t\t\n\n\nI always wondered about that. Thanks for clarifying the function of my pancreas.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tso that it is not very sugary?\n\t\t\n\n\nJust add less rather than change it. Obviously it will not taste the same as traditional, but perhaps be more to your liking.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhat some of the artificial sweetener are causing when heated?\n\t\t\n\n\nBad, bitter taste.",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why do my chickpeas move to one side of the pot like in the pic?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " how it happens?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I'm going to go with gravity. Have you checked to see if your stove is level?\n\n.40",
"loss": true,
"prefix": "forty_caliber:"
},
{
"from": "human",
"value": " Along with gravity, \nat one time, did you give it a vigorous stir and walk away? \nPerhaps, even with the slightest bit of not being level, that stir would end up like that... maybe\n\nHave you checked the water to see if it is level? That would be your best tell-tale for level.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Well the water isn't going to be level if the pot isn't level... right? The water follows the positioning of the pot.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " LOL. The things that we discuss on DC. \n\nThis thread will probably go on for 3 or 4 pages.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Steve Kroll said:\n\n\n\n\t\t\tLOL. The things that we discuss on DC. \n\nThis thread will probably go on for 3 or 4 pages.\n\t\t\n\n\nThen why not add one more theory \nAll though I doubt this very much, If the pot isn't being heated evenly ( sometimes my pot / pan is not dead center on the burner, which leaves part of the pan more active) , then the hotter side may agitate the beans a little more, causing them to shimmy to the other side. Although , a thin liquid ( like water) would likely be able to maintain a relatively consistent temperature , shooting own my theory .",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " It probably needs more fish sauce. \n\n\nToo soon?",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " Steve Kroll said:\n\n\n\n\t\t\tLOL. The things that we discuss on DC. \n\nThis thread will probably go on for 3 or 4 pages.\n\t\t\n\n\nYES! And we'll probably end up talking about fishing in Montana.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I'm curious - are chickpeas the only things that gravitate to one side?",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " I actually agree with you Larry, I too thought of the burner with either a hot spot or not centered. \n\nSeeing to Believe - you have an Induction stove top, yes?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " FrankZ said:\n\n\n\n\t\t\tIt probably needs more fish sauce.\n\n\nToo soon?\n\t\t\n\n\nSNORTโฆ.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tI'm curious - are chickpeas the only things that gravitate to one side?\n\t\t\n\n\nThat's actually a good question",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Hahaha! I miss you guys! Should be home late, late, Friday! \n\nI met someone from Wyoming today. Did not talk about fishing with the rodeo season looming.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n\t\t\tHahaha! I miss you guys! Should be home late, late, Friday! \n\nI met someone from Wyoming today. Did not talk about fishing with the rodeo season looming. \n\n\n\nWondered why I hadn't seen you around lately. Hope you're enjoying yourself?",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tWondered why I hadn't seen you around lately. Hope you're enjoying yourself?\n\t\t\n\n\nShe ran away to see friends and left me home alone with kittens. Poor poor me.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " Poor Seeing to Believe - trying to translate all this insane talk.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Well, I think the question has kind of already been answered. Gravity and a stove that may not be level would be my best guesses as well. \n\nWe could be really silly and say that maybe the beans simply like gathering all in one area to stay cozy.\n\n\n\nOther than that, I can't really think of any other logical explanation.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Use your instant pot and you will never notice.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Perhaps those are the answers and as you say Linda, I can't think of anyhting else either. Then again, maybe someone can come up with another plausible answer.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I like kittens!!!",
"loss": true,
"prefix": "HeyItsSara:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What's the difference between spaghetti sauce and pizza sauce?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " To clarify, in my mind:\nPizza sauce = Pizza (of course )\nPasta sauce = spaghetti sauce\n\nI don't know if pasta sauce is spaghetti sauce technically, but that isn't my question exactly. Either way, I'll probably use both interchangeably. I am not Italian, and I'm always open to correction/learning.\n\nSo! I am making pizza cabbage rolls for funsies, and my husband likes pizza, so why not. I threw in some pizza sauce and some spaghetti sauce for the sauce on the rolls, then I wondered. What is the difference between pizza and pasta sauce?\n\nI've heard the ONLY difference is pasta sauce is cooked, pizza sauce isn't. If true, does this mean if I cook my pizza sauce, it becomes pasta sauce?\n\nOn my palette, I can make pasta sauce taste closer to pizza sauce if I add tomato paste to it. Is tomato paste a more common ingredient in pizza sauce?\n\nBasically just me thinking out loud on: if I only have pasta sauce and want pizza sauce, can I make pasta sauce taste more like pizza sauce? Or vice versa? Or is it not as simple as that, since \"pasta sauce is cooked, pizza sauce isn't\"? (If that's the true only main difference)?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " . . . . and then along comes \"marinara\" . . .\nnot sure what \"cooked / not cooked\" actually is thought to mean. \nit's very tricky to make a tomate-sauce-by-any-name without cooking the tomatoes down from \"whole fresh\"\n\nI suspect it may be the degree of seasonings added....\n\nhere's my garden-going-to-sauce",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " In my kitchen pizza sauce is thicker and highly seasoned compared to pasta sauce.\n\nThis is the easy pizza sauce that I normally use.\n\nPizza Sauce\n1 6 oz. can tomato paste\nยผ - ยฝ cup water\n2 cloves minced garlic\n1T dry Oregano\n1T dry Basil\nMix well. If you use fresh basil omit the dried from the sauce and add the fresh basil as a pizza topping. This makes enough for 2 sheet pizzas. The leftovers can be frozen with good results.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Oregano! Pizza sauce has it, spaghetti sauce doesn't.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I put oregano in my spaghetti sauce.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " msmofet said:\n\n\n\n\t\t\tI put oregano in my spaghetti sauce.\n\t\t\n\n\nSome people put pineapple on pizza. That doesn't make it right. Trust me, I'm Sicilian.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " And my family is from Naples.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " This past few years, my spaghetti sauce has mushrooms in it, my pizza sauce does not. I cook the pizza sauce down much more, it is thicker.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " For me -\nPizza sauce is very much thicker and spicier.\nSpaghetti sauce is often herbier and thinner.\nPizza sauce takes robust toppings (pepperoni for example).\nSpaghetti sauce could be robust but often milder additives (shrimp for example).\n\nYou can thicken Spaghetti sauce and spice it up to Pizza sauce easily, but not vice versa, at least not easily.\n\nBoth can take copious amounts of cheese \n\nEdit:\nthings like mushrooms are cooked \n\"in\" a spaghetti sauce but \n\"on\" a pizza sauce.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " My pizza is generally Neapolitan style, very basic and I've used cooked tomato sauce with minimal ingredients, mostly minced onion, garlic, evoo and basil cooked for a fairly short time, maybe 15 minutes which is also my basic spaghetti (pasta sauce) sauce.\n\nMost of the time for my homemade pizza I'll either use a local San Marzano type ripe tomato and only in season or canned authentic DOP San Marzano from Italy and just crush them with my hands and use them uncooked on my pizza. The thick pizza type sauce I've tried a few times, yeah, that's not going to happen any time soon.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tFor me -\nPizza sauce is very much thicker and spicier.\nSpaghetti sauce is often herbier and thinner.\nPizza sauce takes robust toppings (pepperoni for example).\nSpaghetti sauce could be robust but often milder additives (shrimp for example).\n\nYou can thicken Spaghetti sauce and spice it up to Pizza sauce easily, but not vice versa, at least not easily.\n\nBoth can take copious amounts of cheese \n\nEdit:\nthings like mushrooms are cooked\n\"in\" a spaghetti sauce but\n\"on\" a pizza sauce.\n\t\t\n\n\nNice explanation and what I was thinking. I'll use pasta sauce for pizza but won't use pizza sauce for pasta.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Sauces made from scratch, then maybe follow pictonguy's lead.\n\nBut I was basing my answers on the sauces already made and how they compare.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use them interchangeably but they really aren't the same. The kind in the can is very different than a jarred sauce too.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I've never seen Pizza sauce in a jar. I have seen spghetti sauce in both jarred and canned - but jarred is much more common, at least around here.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tSauces made from scratch, then maybe follow pictonguy's lead.\n\nBut I was basing my answers on the sauces already made and how they compare.\n\t\t\n\n\nMe too. \n\nHowever, I will sometimes make my own sauce from scratch, using, of course, fresh tomatoes, garlic, olive oil, spices, etc. My home version I will use on both pizza and pasta, but not the store-bought sauces.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I've actually made a chicken Parm pasta using pizza sauce that me and the DH like very much. It's Aldi red bag chicken (frozen breaded Chicken breasts), pizza sauce, mozz, and rigatoni. It's quite good! I like the \"spicier/brighter\" flavor that the pizza sauce gives it.\n\nI know. Sacrilege! But alas I am not Italian.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "human",
"value": " pictonguy said:\n\n\n\n\t\t\tMy pizza is generally Neapolitan style, very basic and I've used cooked tomato sauce with minimal ingredients, mostly minced onion, garlic, evoo and basil cooked for a fairly short time, maybe 15 minutes which is also my basic spaghetti (pasta sauce) sauce.\n\nMost of the time for my homemade pizza I'll either use a local San Marzano type ripe tomato and only in season or canned authentic DOP San Marzano from Italy and just crush them with my hands and use them uncooked on my pizza. The thick pizza type sauce I've tried a few times, yeah, that's not going to happen any time soon. \n\n\n\nI'm confused on this, so hopefully you can elaborate. Maybe I just read it wrong. I do wear glasses. \n\nYou said you use a cooked tomato (15 min) sauce of tomatoes, garlic, Evoo, etc. then you later said you use crushed San Mariano tomatoes you put directly onto the pizza.\n\nDoes this mean you mix the san Mariano tomatoes into your cooked seasoned tomato sauce, or do you do one (San Mariano) or the other (tomato garlic onion sauce) depending on what you have on hand?",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tI'm confused on this, so hopefully you can elaborate. Maybe I just read it wrong. I do wear glasses. \n\nYou said you use a cooked tomato (15 min) sauce of tomatoes, garlic, Evoo, etc. then you later said you use crushed San Mariano tomatoes you put directly onto the pizza.\n\nDoes this mean you mix the san Mariano tomatoes into your cooked seasoned tomato sauce, or do you do one (San Mariano) or the other (tomato garlic onion sauce) depending on what you have on hand?\n\t\t\n\n\nNo, I make both and use them separately. My cooked sauce is generally for different pasta sauces or dishes where I use a marinara type sauce, like chicken and eggplant parm, meatballs that kind of thing and occasionally for my pizza but generally when I do make pizza it's with uncooked tomatoes, just hand crushed with herbs, evoo, garlic, onion and cheese but I've also used roasted peppers, artichoke hearts, olives, pepperoni, mushrooms, chilies etc and of course parmigiana .",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Don't think I've ever really thought about it but yes, I guess it would be good with just crushing the tomatoes to go straight onto the pizza.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Spaghetti sauce? Pizza sauce? There are hundreds of different types . Tomato-based ? No tomatos? Ready-made sauces? We don't have such a thing as a \"pizza sauce\" . Ingredients are placed on a pizza separately, not as a sauce. You can find ready-made pasta sauces in jars but there are lots of different types, ranging from simple tomato ones to black/white truffles, pesto, bolonaise, ecc.",
"loss": true,
"prefix": "Meryl:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking from cans and boxes... and making it good.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Today, I spent the day working with contractors, spending my retirement money fixing stuff on my 25 year-old house. I was not in the mood to cook at the end of the long day. I looked in the pantry, and saw I had a can of Campbells Chunky beef and barley soup that I bought on sale and has been in there for months. \n\nI poured it into a sauce pan, and tasted it. It was as bland as bland gets. \n\nI got busy, adding some ground black pepper and granulated garlic, which wasn't enough. It needed some herbs. I looked in the pantry, and saw a jar of herbes de Provence. Almost perfect. It needed more beef, but I wasn't going to mess with that today. \n\nThis thread is about how you took something canned, and made it something really good, with your cooking knowledge and things you had in the kitchen/pantry. \n\nCD",
"loss": false,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " The practice is far more common than you might think, even in high end restaurants.\nWhen I make my Malay mango chicken curry, I use canned mango, which I blitz into the purรฉe. Using fresh mango (which I have done) gives varying results, depending on size, ripeness, season and providence. In the restaurant, you must have consistency, so I would use the canned product. Of course, all the spices that I would add have their own characteristics too.\nThe Campbells soup range is pretty much a very common ingredient in tons of different recipes. The concentrated soup makes excellent stock in a pinch.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tThe practice is far more common than you might think, even in high end restaurants.\nWhen I make my Malay mango chicken curry, I use canned mango, which I blitz into the purรฉe. Using fresh mango (which I have done) gives varying results, depending on size, ripeness, season and providence. In the restaurant, you must have consistency, so I would use the canned product. Of course, all the spices that I would add have their own characteristics too.\nThe Campbells soup range is pretty much a very common ingredient in tons of different recipes. The concentrated soup makes excellent stock in a pinch.\n\t\t\n\n\n\nWhere I Live, in North Texas, getting good fresh tomatoes is impossible, so I use canned tomatoes. So yeah, I have to use some canned ingredients. \n\nBut, it is rare that I buy processed food from a grocery store, mostly because I can't handle the sodium content. But, when I do eat prepared canned food, I always have to jack it up with herbs and seasonings. That's what I was talking about. \n\nLazy food made better with some knowledge and a little effort, with some good cooking experience behind it. \"What's wrong with this and how can I fix it?\"\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I don't buy a lot of canned food.\nMaybe once in a blue moon, chickpeas, beans, tomatoes\nNow starting to write this, there is more than I thought, just not often, but add\nTuna, smoked mussels and oysters, anchovies, coconut milk & cream\n\nAll are just ingredients though. They need some work to make them work \n(Except for the fish/seafood stuff, but still )",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " I have found that I enjoy canning even though I buy some canned item: Tuna, tomatoes, peas, anchovies, some soups, etc. Two things that I can that have been an awesome find for me are potatoes and green tomatoes. I can make Fried Green Tomatoes with my canned tomatoes anytime of the year. The pressure-canned potatoes are dry canned (which has been a questionable practice, but I trusted my source because of this.) The potatoes do not lose flavor and can be used in hash, soups, stews, mashed, etc. I can add them to other items to enhance the meal as well. Like using canned corned beef to make a hash. I will add peppers and onion to it too.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " On chilly days (yes we occasionally have them here in Texas) a can of Progresso clam chowder is great, but I do add some freshly ground black pepper, more because I like it than because it's needed. Other than soups that contain ingredients I can't get (clams, barley, some beans) I rarely use canned foods.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "human",
"value": " I use a lot of canned beans, tomatoes, coconut milk, stock, and other items for the convenience factor. As Jade Emperor mentioned there is also a consistency to these products.\n\nI rarely eat \"meal in a can\" type foods like soup, but I think it's pretty common to use canned ingredients.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " I use canned/packaged ingredients for recipes. I don't often eat packaged meals. Exceptions include a couple of Progresso soups (Beef Barley and Lentil) Stouffer's Mac and Cheese. We also by pre-made ravioli and pot stickers.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " @Andy M. The Progresso Lentil soup is fabulous with a good squeeze of fresh lime in it. So good!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n@Andy M. The Progresso Lentil soup is fabulous with a good squeeze of fresh lime in it. So good!\n\t\t\n\n\nI've tried that and it's not too bad. But usually if I want lentil soup, I make my own from dried lentils. It's super easy and sooooooo delicious. I like adding bits of ham or ground sausage to mine. But if I don't have any meat available to use, that's okay too. A vegetarian lentil soup is just fine by me.\n\nMy other favorite soup to make is split pea.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " My favorite way to 'doctor' up canned soup is adding a small can of chopped clams to clam chowder. Then I sprinkle in a little bit of chicken bouillon granules to add extra flavor, then toss in a handful of frozen corn. I like corn in clam chowder. I'll also use the Better Than Bouillon clam base, if I have it around. \n\nIf I have an over-abundance of canned vegetables, I'll make a pot of vegetable soup, also adding in some fresh veggies like onions, carrots, celery, zucchini, cabbage, diced sweet potato or butternut squash, just whatever is in my fridge that needs using up.\n\nAs for boxed food, I'll add Velveeta type cheese to mac & cheese to make it extra creamy.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI use canned/packaged ingredients for recipes. I don't often eat packaged meals. Exceptions include a couple of Progresso soups (Beef Barley and Lentil) Stouffer's Mac and Cheese. We also by pre-made ravioli and pot stickers.\n\t\t\n\n\n\nI like to add broccoli florets to Stouffer's Mac and Cheese. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Cooking from cans and boxes... and making it good.โ\nAs a general rule, look at the ingredient list on the can, box, or frozen food. It is reasonably safe to add more of an ingredient that is already there. Since some ing. lists only state \"spices\", this is a good opportunity to learn common spices based on which part of the planet the dish originated. Garlic and Onion are present in most of the major cuisines around the world and are usually a safe bet to improvement of flavor. \n\nBoth fresh ingredients and leftovers are a great way to alter pre-made food. \n\nThen there are always Hot Sauces and flavored Vinegars if you want to \"brighten\" a dish.",
"loss": true,
"prefix": "SGM Chef:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Field to Table. DIY from the beginning.",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " we took a wild turkey. I deboned a thigh and leg and roughly turned it into ground meat. then, some Thai inspired flavors to make Turkey Krapow. the egg is from my bud's hens. tougher than store bought. not gamey at all. some breast meat will become Japanese curry tonight.",
"loss": false,
"prefix": "boom:"
},
{
"from": "gpt",
"value": " Looks great!",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " Nice!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " That egg looks amazing. Krapow is very forgiving and everyone has their own version. Yours looks delicious!",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " I've lived out in the country, neighborhood, for 40 years and have never seen a wild turkey IN MY YARD until last week. They started coming around the front of the house, around the side and ran off to the neighbors. So fun to see. (we do see deer, raccoon, possum, squirrel, mice, chipmunks, sand hill cranes, foxes, and owl)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Wow! We found a dead rat yesterday. Probably doesnโt qualify, huh?",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Let's hope you don't see any live ones!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " We have wild turkeys in this area, I assume because of the creek and woods around them, which is about 50 yards from here. I only saw them a couple times in my yard.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " They were numerous at the farm. Often saw them strutting thru the back yard. \nOne doesn't think of them as flying until you see a flock of them going over your car on the highway! Almost drove off the road. Of course, they are birds! So makes sense as they roost quite high in trees - guess I just never thought about how they got up there! I think I had assumed they just flew/hopped up from branch to branch till they were feeling safe!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " We have had reports of wild turkeys on the West Island of Montreal. More and more every year. I have heard that there are even wild turkeys in Montreal, not just the suburbs.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tThey were numerous at the farm. Often saw them strutting thru the back yard.\nOne doesn't think of them as flying until you see a flock of them going over your car on the highway! Almost drove off the road. Of course, they are birds! So makes sense as they roost quite high in trees - guess I just never thought about how they got up there! I think I had assumed they just flew/hopped up from branch to branch till they were feeling safe!\n\t\t\n",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I remember that one!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI remember that one! \n\n\n\nWell, how was anyone going to forget that one? It's an absolute classic. It's probably the most famous clip from the TV show, WKRP in Cincinnati. That was such a good series.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " I didn't really watch it that much, pure luck I just happen to be when it aired.",
"loss": true,
"prefix": "dragnlaw:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Regular paprika versus paprika in oil",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " in israel we have two kinds of similar paprika.\nregular one.\nand a powder that has oil in it..\n\ni know that the second one gives more intense color.\nbut what are really the different uses for each? and what else do you need to know about it?\n\nwe also have smoked paprika like you have....\n\nbut i'm really curious.. is the oil paprika is more for couscous stews?\n\ni can't ask in hebrew in the hebrew places unfortunately..\n\nlet me know what you can tell..\ntnx!!!",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i think i better like regular paprika than this Moroccan paprika [paprika in oil]",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " The paprika with oil is great for stews like couscous dishes and chraime because it blends well and adds rich color.",
"loss": true,
"prefix": "BruceHowes:"
},
{
"from": "gpt",
"value": " Paprika - Sweet, with Oil\n\t\t\t\t\t\n\nSweet paprika is made with vibrant red peppers, dried & ground into a fine powder. We then blend it with extra virgin olive oil that brings out the fruity notes of the paprika. Add a touch of vibrant color to any dish.Use this subtle spice to season classic egg dishes โ from deviled eggs and...\n\n\n\n\n\t\t\t\t\twww.pereg-gourmet.com\n\t\t\t\t\n\n\n\n\n\nWhy is there oil in seasoning?\n\n\nUsually oil is used to help them stick, which mostly happens by moistening the spices/herbs. So it doesn't really matter much whether you put the spices or oil first, or whether you mix them together and make a paste that you then apply to the meat.",
"loss": true,
"prefix": "Andy M.:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Freeze dried dog food & a freeze dryer",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Has anyone made freeze dried dog food? And if you have, what freeze dryer would you recommend for home use? I couldnโt find many reviews on the home freeze dryers and the commercial ones are very expensive. Thanks for any guidance or advice.",
"loss": false,
"prefix": "TheCafeteriaLady:"
},
{
"from": "gpt",
"value": " I've never made anything that was freeze dried. However, we do have some here who make dog food for their pups. Perhaps one will have a good answer for you. I'm definitely interested in following along out of curiosity!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Hello and Welcome to Discuss Cooking. Not that I've ever looked but I didn't even realize that there were home versions available. Perhaps someone here has done it for camping/hiking trips. Like Kathleen, I'm curious too.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Welcome to Discuss Cooking. I follow a lady who makes videos all about dehydrating. She has ventured into freeze drying. I think she has some info or reviews of home freeze drying equipment, but not specifically related to pet food. Her website is called, \"The Purposeful Pantry\". Another member here recommended her website.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tWelcome to Discuss Cooking. I follow a lady who makes videos all about dehydrating. She has ventured into freeze drying. I think she has some info or reviews of home freeze drying equipment, but not specifically related to pet food. Her website is called, \"The Purposeful Pantry\". Another member here recommended her website.\n\t\t\n\n\nThank you. I am not totally new to Discuss Cooking. I was on years ago as Clienta but that email I no longer have access too and life got busy with a restaurant then hotel, marina & dive shop on Isla Mujeres, MX. We have been back stateside since August 2018. I have always loved this site. I make homemade dog cookies and treats but really want to try freeze dried treats. My dog had some from a dog friend and absolutely went nuts about them. The freeze dried food and treats are really expensive so I thought I would research making them on my own. I will check out The Purposeful Pantry. And will keep you posted on my findings!",
"loss": true,
"prefix": "TheCafeteriaLady:"
},
{
"from": "gpt",
"value": " TheCafeteriaLady said:\n\n\n\n\t\t\tI am not totally new to Discuss Cooking.\n\t\t\n\n\nIn that case Welcome Back!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " TheCafeteriaLady said:\n\n\n\n\t\t\tThank you. I am not totally new to Discuss Cooking. I was on years ago as Clienta but that email I no longer have access too and life got busy with a restaurant then hotel, marina & dive shop on Isla Mujeres, MX. We have been back stateside since August 2018. I have always loved this site. I make homemade dog cookies and treats but really want to try freeze dried treats. My dog had some from a dog friend and absolutely went nuts about them. The freeze dried food and treats are really expensive so I thought I would research making them on my own. I will check out The Purposeful Pantry. And will keep you posted on my findings!\n\t\t\n\n\nWelcome home. \n\nWould you like for me to find you the link?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Welcome back and I'm keen to know more so I'm following",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Has anyone been noticing more food recalls than normal?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I don't know if I'm just watching out for more food internet information, but I swear I feel like for the past few months there's been a food recall of something every week.\n\n(When I say food recall, I'm not talking about food allergies, as I have none and don't need to worry thankfully; I'm more talking about the recalls of foods contaminated with Listeria, Botulism, and E. coli).\n\nI feel like there's been a Listeria/Botulism recall at least every other week since November, and it feels like way more than what I used to see. Am I just noticing it more, or have other people seen lots of food recalls too?",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I don't know if there are more than usual ... there are always recalls circulating.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " The big thing I notice is that produce simply does not last for more than a few days. I used to purchase fruit for the week. After 3 or 4 days, it becomes a \"use it or lose it now\" situation.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Have seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to. \nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHave seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to. \nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.\n\t\t\n\n\nThe craziest ones to me are always the metal shavings ones. Like. . .does that mean the factory that produced the food needs to replace its big moving parts now?",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " And where else would they come from? \n\nAhh ok, I see now, perhaps someone lost a filling.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tAnd where else would they come from?\n\nAhh ok, I see now, perhaps someone lost a filling.\n\t\t\n\n\nI laughed a good bit at this one.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " I can't say I have noticed any more than usual. There's always going to be something being recalled, usually voluntarily out of caution. \n\nAny given recall will only affect certain regions, so maybe yours is experiencing a bit more at the moment. Nationwide recalls seem to be really rare. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Biggest one I remember was for lettuce from California, the water used from the ditches was contaminated. Affected many people. Even in Canada there was suddenly empty shelves and notices up. We get a lot of California produce.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tBiggest one I remember was for lettuce from California, the water used from the ditches was contaminated. Affected many people. Even in Canada there was suddenly empty shelves and notices up. We get a lot of California produce.\n\t\t\n\n\n\nWow, that was a long time ago, if we are thinking about the same thing. \n\nWhen it comes to things I worry about in the US (and Canada), food safety is pretty low on the list. It's not perfect, but there are a lot of people working hard to keep our food safe. Ordinary people who go to work everyday and do a good job. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tWow, that was a long time ago, if we are thinking about the same thing.\n\t\t\n\n\nHow do you mean? It was within the last 10 years, I was living on the farm by then. To my way of thinking not that long ago.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tHave seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to.\nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.\n\t\t\n\n\nYes, I'm seeing several mislabeled content recalls, like undeclared food allergens, etc. But I have seen a few recalls as of late due to listeria or some other bacteria. I don't know if it's more than I normally see, but I do run across them on a fairly regular basis.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " I expect fewer recalls. With the Center of Disease Control and the Food and Drug administration being gutted, we won't know if food is contaminated until there are sicknesses or deaths. Yet another reason to grow and process your own (besides, it's fun!).",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " I also believe as your interests in foods and related subjects grow you start to notice things like that 'out of the corner of your eye'. Things you would not have noticed before.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHow do you mean? It was within the last 10 years, I was living on the farm by then. To my way of thinking not that long ago.\n\t\t\n\n\n\nTen years ago was a long time to me. I was in my early fifties. I better leave it at that so I don't get third degree burns on my a$$. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " In 20 years you will think of this conversation as yesterday! time does that to you.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Time is relative. \n\n10 years ago, for a 20-year-old is foreeeeeeeeeeeever.\n10 years for an 80-year-old is last week.\n\nEinstein was right.",
"loss": true,
"prefix": "FrankZ:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Why is better than bullion better than a powdered bullion for example?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " powder is much easier to use, but is there a big advantage to the sticky paste?\ntnx",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Many think it tastes better. I suppose you could buy both and do a taste test. You may disagree.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Many think the paste is easier to use. \nAll need to be dissolved in a liquid. \nI prefer a liquid concentrate. I get it from Knorr-Bovril. \n\n\n\n There is also a Vegetable one, I'm all out.\nI find it easiest to use, dissolves very quickly. \n\nI also use it for a quick hot drink. \n\nTaste is subjective. You have to do a comparison.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I also like the shape of the bottle. \nAlthough taller, smaller base for space.\nI store in the cupboard not the refrigerator. \n\nI think, but not sure) BTB has more flavours - there is a Roasted Garlic one and a Mushroom (?) \nI do have cubes in mushroom flavour but not used any yet.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Ive been using powder forever. to the point where some of my recipes count on it. I do have / use better than bullion for somethings, cause the recipe may call for something in paste form. But I personally prefer the powder.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " It tastes a lot better and itโs easier to use, IMO",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " i've never seen the sticky paste. but the boullion type powder is available in a tub too",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " The quick answer to your original question is that the name of the product tells you right there on the label that it's better!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Here is their web site. There are a multitude of different flavours I've never seen! LOL",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " @Andy M. hmm... the direct translation for boullon is Broth. \nSo it really is a bit of an oxymoron, no?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " ok\ni don't buy the powder form because these are sold by big and bad companies in israel..\nthere are also smaller companies but their products are not good i guess....\ni wish it was simpler..\n\ni've once bought better than bullion on iherb and one of the scoops of it had some kind of meat piece in it that ended up in the stew.. it was disgusting.. also dangerous for small children..\n\ni usually buy the chicken organic one because i can only find organic on iherb.. the chicken didin't had lumps of meat..\n\nwhen i contacted better than bullion back then, they said that it happens from time to time that there are lumps....\n\n\nanyway.. i'm now consider to compromise and buy israeli powdered bullion. because they are very easy to use..... and also kosher..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI also like the shape of the bottle.\nAlthough taller, smaller base for space.\nI store in the cupboard not the refrigerator.\n\nI think, but not sure) BTB has more flavours - there is a Roasted Garlic one and a Mushroom (?)\nI do have cubes in mushroom flavour but not used any yet.\n\t\t\n\n\nI've bought the mushroom one before. It was alright. Wasn't super impressed with the flavor on that one. But I love the chicken BTB. The turkey one is okay. I bought the clam flavored one in the past and that one is good for making homemade clam chowder (or other clam dishes) and even adding a very small amount to canned clam chowders to give them extra flavor.\n\nThe two flavors of bouillon, however, that I keep around at all times are chicken and beef, regardless of the type (powder vs paste).\n\nAs to the original question, in my personal opinion, the BTB (Better Than Bouillon) has better flavor than the powdered stuff.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tok\ni don't buy the powder form because these are sold by big and bad companies in israel..\nthere are also smaller companies but their products are not good i guess....\ni wish it was simpler..\n\ni've once bought better than bullion on iherb and one of the scoops of it had some kind of meat piece in it that ended up in the stew.. it was disgusting.. also dangerous for small children..\n\ni usually buy the chicken organic one because i can only find organic on iherb.. the chicken didin't had lumps of meat..\n\nwhen i contacted better than bullion back then, they said that it happens from time to time that there are lumps....\n\n\nanyway.. i'm now consider to compromise and buy israeli powdered bullion. because they are very easy to use..... and also kosher..\n\t\t\n\n\nWhile I think the flavor of the paste bouillon is better than powder, I buy the powdered versions more often because they're more economical for me. It depends on the price. Sometimes, on sale, I can find BTB for around $3.00 a jar. But normally they're around $6 to $7 a jar. That's just too much.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " yeah, they are very pricey and I've never seen them on sale. The bottles sometimes are. Now-a-days I can afford them, but with a large family (before BTB) I could only afford the cubes. \nYou can only buy the best you can afford.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " When I was a young cook, all that was available was the cubes. In the 1980's I discovered Bovril products and switched. I found them much better than the cubes. Later when I first learned about BTB, I tried it and never went back. The flavor was much truer to beef, chicken, etc. However, they are all VERY salty. You have to be careful with any added salt in the recipe",
"loss": true,
"prefix": "Silversage:"
},
{
"from": "gpt",
"value": " I agree about the Bovril - that was the first \"non cube\" product, that I ever found around here, back in the early 80s. It wasn't until I saw the Minor's Soup Base that I found some good, lower sodium varieties, though they only had chicken and vegetable bases. Still not low, with the sodium, but lower than the other types.",
"loss": true,
"prefix": "pepperhead212:"
}
]
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Peeling peppers, tomatoes, and potatoes. Whats everybody's stance?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Personally I've never had an issue when cooking with unpeeled tomatoes, potatoes, and peppers when cooking. I think it's rare that i even remove the skin when making mashed potatoes now, and i don't think I have ever removed kin from peppers and tomatoes when making sauces. There's good nutritional value in the skins and I don't like wasting food so I tend to not care so much about the skin. But whats everybody elses view? Skins, yay or nay?",
"loss": false,
"prefix": "AnonCooks:"
},
{
"from": "gpt",
"value": " I never peel tomatoes.\nI only peel peppers when I've roasted them on the grill or gas burner.\nI peel potatoes for mashed, stews, soups, etc. Not for roasted or smashed potatoes.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I only peel tomatoes for certain dishes. \n\nDepends on peppers. In dishes where they are cooked with lots of other things, nope. I only use colored peppers, not green, for dishes where the pepper is a major or star component. In that case, they get peeled because my husband and I both get a bitter aftertaste if they are left unpeeled.\n\nI mostly peel potatoes simply because I don't like the skin texture.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Peels, yay. \nIn my tomato sauce I blend the skins away rarely ever strain them away.\nRaspberries and black berries, seeds, I strain out.\nPeppers, only for special dishes or company, not for home cooking.\nI make mashed potatoes with russet potatoes by boiling them or microwaving them, then I put them in cold water, and take the skin off with the back of the knife. If they are a softer skinned potato, like a red one, I'll leave the skin on.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " Depends entirely on what I'm making. If I'm oven roasting potatoes, I usually leave the skins on. If they are going into a stew, I peel them before chopping.\n\nTomato skins I don't usually bother removing.\n\nWith thick skinned roasted peppers (e.g. poblanos, Anaheims, etc.), the skins are kind of nasty when left on. So I usually peel those.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " For me, it depends on the condition of the vegetables and the dish that Iโm making.\n\nI peel potatoes for potato salad or fries, tomatoes for stewed tomatoes and sauce, tough broccoli and asparagus stems, etcโฆ",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " Everybody has pretty much covered how I do it, sometimes yes, sometimes no. \nCarrots I peel if they are older as I find the skins nasty. Beets always.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I rarely peel anything; peppers only when needed, like with chiles rellenos, and other Mexican dishes, potatoes and carrots when the skins aren't very good, for whatever reason, and I only occasionally peel tomatoes - that pork ragout, with fresh tomatoes, and ratatouille are two that come to mind, that I peel the tomatoes for, as the skins would end up loose, and floating around in the sauce. This is probably why I don't do that much canning, with all those tomatoes I grow - can't be bothered with it! Though I sometimes roast the tomatoes over an open flame, to char some of the peel, then blend it smooth, so the flavor is still there. Most things have the tomatoes chopped up small enough that the skin isn't a problem.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Iโve never in my life peeled a pepper or tomato. Potatoes depend on what Iโm making. I always peel carrots and beets",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I don't like peppers, so I never eat them. Potatoes, I always peel simply because I don't like the skin. Unless I'm having a baked potato or stuffed potato, of course. The only time I'd ever peel a tomato would be for a sauce and I blanche them for that, although I haven't made a sauce in forever. Same with apples. I eat the skin unless I would be making a pie or something and I don't like apples enough to make stuff with them. But real tomatoes and peaches, if I'm lucky enough to get them from a farmer's market I'll eat them whole. Farmer's market peaches actually get inhaled. I love them so much and I can only get them in one place and for a short time. I refuse to buy the crap they call peaches in the store.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " For tomatoes, I almost never peel them. I don't remember peeling them to can them, but that was decades ago. Potatoes, I didn't used to peel them for most things. I did peel them when the skins were, as an English friend put it, disreputable. But, the skins of potatoes seem to be where most of the solanine (toxic glycoalkaloid, common to many members of the nightshade family) is and it has a noticeable negative effect on my arthritis, so now, unless it's baby potatoes, they get peeled. I also peel carrots, unless they are very young, very fresh, and look nice, because they don't taste nice. Peppers, I haven't bothered yet. I would if I were roasting them, but I just buy roasted red peppers when I need them and save myself that effort.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Yeah, depends. I don't like to wash anything so sometimes I do end up peeling.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " Everyone else has me covered. It depends on the dish the condition of the veggie. I do always peel beets.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Same as most...\nTomatoes, never. Unless I've thrown them in the freezer. Then I do. I don't actually know why. Habit I suppose.\nPeppers only when blackening, same for eggplant.\nPotatoes depends\nCucumber never\nCarrots sometimes\nBeets, never as I don't eat them \nApples, peaches, apricots never\nLychees, rambutan, banana, orange: always",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tTomatoes, never. Unless I've thrown them in the freezer. Then I do. I don't actually know why. Habit I suppose.\n\t\t\n\n\nI think possibly because they slip off easily when defrosted, no?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I have never had a reason to peel tomatoes or peppers. As far as potatoes go, I get small ones, boil them, then squeeze them in the ricer. Potato comes out, skins stay behind. In fact, I just recently purchased a potato masher at the Dollar and a Quarter Tree (Formerly Dollar Tree) Store.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Depends on the use. I've peeling all of those and also left the skin on all of them.",
"loss": true,
"prefix": "pictonguy:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Have you ever glazed a ham BEFORE you start cooking it?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Tomorrow for Sunday dinner, I'm cooking a ham in my slow cooker. Now, I know the directions on the glaze packet always say not to glaze the ham until the last 30-60 minutes of cooking to prevent the sugars in the glaze from burning. But would that still apply to using a slow cooker, since you're not really using direct heat from the oven? Basically you're just steaming the ham, right? Will the sugars still burn if I glaze the ham previous to cooking? I'd really like to glaze it tonight and let it sit overnight in the glaze to let all those flavors sink into the meat.\n\nHas anyone had any success (or disasters) glazing the ham previous to cooking in a crock pot?",
"loss": false,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " Have never done it, but I would say you are taking a risk to burning on the bottom.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tHave never done it, but I would say you are taking a risk to burning on the bottom.\n\t\t\n\n\nI was thinking the same thing, although I have a couple of inches of apple juice in the bottom of the slow cooker. I forgot to mention that.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I honestly don't see the advantage. We just had a ham (huge, will get at least 4 or more meals from it, gulp) She added the glaze at the end and I found it perfect. I think anymore saturation would almost end up being too much - that ham was perfectly sweet to begin with.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI honestly don't see the advantage. We just had a ham (huge, will get at least 4 or more meals from it, gulp) She added the glaze at the end and I found it perfect. I think anymore saturation would almost end up being too much - that ham was perfectly sweet to begin with.\n\t\t\n\n\nThank you, my dear. That makes absolute perfect sense.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " i never have but i know that certain sauces get too absorbed by the meat if you add them too early. like duck sauce and chicken piece.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti never have but i know that certain sauces get too absorbed by the meat if you add them too early. like duck sauce and chicken piece.\n\t\t\n\n\nMaybe that's where I've messed up in the past and my ham always comes out too dry.\n\nI'm taking y'all's advice and just waiting until the last hour or less to add the glaze.",
"loss": true,
"prefix": "Linda0818:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Butter",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Not sure where to put this. I, like uesing butter. I, keep it in a closed cotainer with a lid. I, am relutant to keep it on the counter, so it is soft, when, I want to use it. Hoe do you keep your butter. Thanks for the help",
"loss": false,
"prefix": "White Rook:"
},
{
"from": "gpt",
"value": " I keep mine on the counter, but I only load up the container with a half stick at a time. That lasts me about a week.\n\nNothing worse than hard butter.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "human",
"value": " Except what we use for toast, etc. we keep it in its original package in the refrigerator. Otherwise, the butter we want to stay soft lives in a \"butter bell\" on the kitchen table. Have been doing this for more years than I can count.\n\nFor more information on what a butter bell is, look here: \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\twhat is a butter bell - Bing\n\t\t\t\t\t\n\nIntelligent search from Bing makes it easier to quickly find what youโre looking for and rewards you.\n\n\n\n\n\t\t\t\t\twww.bing.com",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "gpt",
"value": " I do the same as Steve; I keep it on the counter. I tried putting out the equivalent of 1/2 a stick, but it got used up too fast, especially now that I am watching my sodium. I'll have to see how it goes leaving out a whole 1/4 lb of unsalted butter. I was using mayo for spreading on bread for most sandwiches, but there is a lot of salt in mayo.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Steve Kroll said:\n\n\n\n\t\t\tI keep mine on the counter, but I only load up the container with a half stick at a time. That lasts me about a week.\n\nNothing worse than hard butter. \n\n\n\n\nButter I am going to cook with stays in the fridge. For spreading on breads, I sometimes have some out on the counter. Like Steve, I only keep a partial stick out -- what I think I'll use in a week. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I generally use hard butter but have a little that I keep out, mostly for sandwiches where I haven't toasted the bread.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " i could never leave food on the counter.",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I keep 1/2 pound butter in a sealed container in my cupboard. The other half is another sealed container in the fridge. Taken out when the first one is depleted. Soon after I then take out a frozen one to defrost. \nThat is my salted butter. I go thru A LOT of butter - too much probably. It's my holy trinity.... butter, bacon and butter. \nMy unsalted butter I keep in the fridge. \nWhen I make ghee - depends on how clear it is. Super clear I keep (covered) in the cupboard. If I don't get it super clear I keep it in the fridge.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Most of the butter is in the fridge or freezer. I keep a butter bell on the counter which holds a stick of butter when newly filled. It keeps the butter fresh and at room temp. for a couple of weeks or more.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I have a butter bell on the table - picked that habit up long ago and far away.\n\naround here, works fall to spring, but summer time the ambient temp is high enough that the butter falls out and into the water seal.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " Mine is always in the fridge\n\nBut you could look into a butter bell",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " We also keep butter in a butter bell and have done so for years. We do have butter in the fridge for cooking, etc. when we want to measure easily, but a butter bell is simple and keeps butter well!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " DIL uses a butter bell, but when it needs washing, another container is recruited. \nFluctuates between 3 maybe 4 different vessels. \nIs one better than the other? \nDepends on who you ask.\nThey are all kept on the counter.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Never heard about a butter bell. going to have to look into one",
"loss": true,
"prefix": "White Rook:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tDIL uses a butter bell, but when it needs washing, another container is recruited.\nFluctuates between 3 maybe 4 different vessels.\nIs one better than the other? \nDepends on who you ask.\nThey are all kept on the counter.\n\t\t\n\n\n\nI have experienced dark/black streaks developing in butter bell contents.\nwhen it's empty, I wash/dry, put it in a cold oven set (for other reasons) to pre-heat to 350-450'F. which basically 'sterilizes' the butter bell.\n\nit's rather well established that butter does not \"rot/decay/go bad\" at room temps over short-to-medium-to-long-term-time. my butter bell holds ~4 ounces/113g at a clip - which last me (the only one in the house that \"dares\" to eat it . . . with glee...) 3-4 weeks. I use it - soft state - on fresh toast/bread/biscuits/pancakes/waffles/etc. given the limited use, I splurge for a plugra / high fat (unsalted) butter for that specific use.\n\nthe fridge has more butter for saute/cooking/roux/etc.\nI guess that makes me \"bi-buttery?\"",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " I used to keep one stick at a time in a butter bell, but I got tired of fishing it out of the water seal, so now I just keep it in a flip top butter dish on the counter. I go through it fast enough that it never spoils.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I use a special container for oil that keeps it in good condition, and I keep it in a cupboard or on a shelf, away from light and heat.",
"loss": true,
"prefix": "Sweetbun:"
},
{
"from": "gpt",
"value": " I use Can't Believe It's Not Butter to spread on bread I'm using for tuna melts or grilled cheese sandwiches. That staqys in the fridge. Otherwise, I keep a stick of regular butter in a butter dish on the counter in winter. In summer, if it doesn't get used within a few days, I have to put it in the fridge or it'll melt in the dish. I use the real butter for cooking or for recipes or for putting into pans to grease them up.\n\nAny butter I'm not going to use for a couple weeks goes in the freezer.",
"loss": true,
"prefix": "rodentraiser:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tomorrow I'm making these Bourekas",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i don't know if i better brush with egg wash on top and sprinkle some sesame or not..\n\ni afraid of a situation where the egg would burn at 220 degrees celsius..\n\nnot really sure..\n\nthey say i need to put in the oven on a parchment paper without thawing first..\n\nanother thing i have to remember is that wait 20 minutes after taking out of the oven to let the cheese cool a bit and not severely burn the mouth..\n\nanyhow.\nwhen making egg wash you just beat eggs or you need to add some water to the egg?",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " i could not wait and made some today..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " You could brush on the egg wash for the last 15 minutes of the baking.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti could not wait and made some today..\n\t\t\n\n\nYeah, I sometimes can't help but whip something up too!!",
"loss": true,
"prefix": "knowledge keeper:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Would you consider making this Indian beets and lentils recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " what would you change in it if yes?\n\n\n\n\n\n\ni've made it two times and like it..\n\nbe sure to watch the whole video because later he adds more ingredients..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I wouldn't put the beets in it.\nBut then, I don't like beets.\n\nBesides that, it sounds like a lot of basic curries, but with the tempering spices added in the beginning, instead of the end, like I usually do. But if you like beets, it should be good.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Ive never used beets in Indian food ( nor seen it ) but I would try it. Often, when making borscht I buy more beets than I need, so would definitely try this.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Here's a link showing a bunch more Indian recipes using beets, if you're looking for them. I see them all the time when looking for various dishes, and even in things like flatbreads, where they're substituted for things like shredded potatoes.\n\n\n\t\t\t204 beetroot recipes | Indian Beetroot Recipe Collection | Tarladalal.com",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " i can't view you tube on the computer that has this forum Can anyone explain it to me?\nWe like beets and lentils!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tHere's a link showing a bunch more Indian recipes using beets, if you're looking for them. I see them all the time when looking for various dishes, and even in things like flatbreads, where they're substituted for things like shredded potatoes.\n\n\n\t\t\t204 beetroot recipes | Indian Beetroot Recipe Collection | Tarladalal.com\n\t\t\n\n\n\n\nThanks, I'll check it out. Im sure if I had successful beet crops in the garden, I likely would have looked for more things to do with them. But they are one of the crops I just cant do well, no matter how much I research and what I do.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " beets and lentils are pretty cheap to buy",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti can't view you tube on the computer that has this forum Can anyone explain it to me?\nWe like beets and lentils!!!\n\t\t\n\n\nIts a relatively basic Indian recipe, jus using beets instead of something you'd ( or at least I'd) consider a more traditional Indian Veggie.\n\n- Heated up some oil, fried up some mustard seeds, cumin seeds, chili peppers, Hing and curry leaves.\n- Add chopped onions\n- Add salt and turmeric, soften onions \n- Add split Moong Dal ( pure soaked for 30 minutes )\n- Add grated beet root , stir, cooked with lid on ( add a little water if necessary) 10 minutes \n- Cook til most / all liquid gone \n- Add cumin powder , coriander powder and roasted sesame powder\n- Add garam masala\n- Finish off with chopped cilantro\n\nHere is his websites link which has the video ( link to you tube) but also has the written recipe .\nI've actually tried a few of his recipes in the past, and they were good. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGrated Beetroot Curry\n\t\t\t\t\t\n\nThe health benefits of beetroot are many.It is a natural blood purifier.So include beetroots in your diet at least once in a week\n\n\n\n\n\t\t\t\t\twww.vahrehvah.com",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " that sounds lovely! thanks for writing it out!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " i've used half cup of split red lentils instead..\ni didn't used curry leaves\n.....\nyou don't even need the cilantro leaves..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " The split red lentils (masoor dal) are a good substitute for the moong dal, as they both get very soft quickly. Those are my second most used lentils on my shelf, using them a lot in non Indian dishes, as well, just to thicken them.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti've used half cup of split red lentils instead..\ni didn't used curry leaves\n.....\nyou don't even need the cilantro leaves..\n\t\t\n\n\nYou can never have enough coriander leaves \n\nRecipe sounds good but would be a lot better without beetroot\n\nEdited to say I am surprised about coriander and cumin powder.\nI would have expected the seeds to have been dry roasted or fried in oil",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " The cumin was added whole in the beginning, frying it briefly in the oil, after the mustard seeds. It was added again later, powdered, with the coriander - something I keep on hand, together. Probably something they have a name for, though I don't remember it - some toasted coriander plus some toasted cumin, plus a very small amount of cloves.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tThe cumin was added whole in the beginning, frying it briefly in the oil, after the mustard seeds. It was added again later, powdered, with the coriander - something I keep on hand, together. Probably something they have a name for, though I don't remember it - some toasted coriander plus some toasted cumin, plus a very small amount of cloves.\n\t\t\n\n\nOK, sorry\nI didn't read the whole thing. My bad",
"loss": true,
"prefix": "Badjak:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Holiday Preparations",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " It has begun. Last Friday I bought a 10 Lb. \"parts\" turkey. ($0.59/LB).\n\nOver the last couple of days I have been sharpening my knives in preparation for some heavy duty use. I didn't finish today as I managed to give myself a decent cut on my left forefinger. Got all but one knife sharpened, my butcher's knife will have to wait.\n\nTomorrow I plan on attacking the parts turkey. I'll break it down to its component parts, debone all those parts and reserve the two thighs and breasts for meals. The wings, drumsticks and all the deboned bones will go into a pot to make turkey stock for Thanksgiving dinner.\n\nMy daughters and I have discussed what they will be bringing this year. Now I can plan the menu. Things will be reduced in size as we are leaving for FL the Saturday after Thanksgiving for five days to celebrate SO's and my milestone birthdays (80 and 75) with her family. Her daughter is flying us down, putting us up and providing the entertainment. We'll be with SO's children, grandchildren and their spouses and their children. First time seeing the youngest great grandchild.\n\nThat's as far as we've gotten. how about you guys?",
"loss": false,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Andy, thanks for reminding me to give my knives their annual sharpening.\n\nNot much to do here, Iโve checked the pantry and made a list of odds and ends.\n\nI picked up a fresh box of Bellโs poultry seasoning, sticker shock at $3.79 but still worth every penny to maintain the tradition.\n\nEnjoy your Thanksgiving and combined birthday celebration.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "human",
"value": " I invited the guests. Made the menu. Got out my recipes. Bought \"foraged cranberries\".",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " I have two Thanksgivings to prepare for and I have done some work; assembled recipes, made grocery list. I am hosting bridge on Friday with 7 players converging at my house. This coming Tuesday I am hosting a pre-Thanksgiving Thanksgiving lunch for 5 of us. Going to brine and roast a turkey, make gravy, green chile, cheddar cheese mashed potato casserole, herbed dinner rolls, cole slaw and a chocolate carrot cake with cream cheese icing. Then on Thanksgiving Day, for the third time, we are going to a friends house where the hosts will be smoking turkeys and making dessert, and the rest of us will be bringing sides. Haven't heard what I will be bringing. I'm psyched.",
"loss": true,
"prefix": "bethzaring:"
},
{
"from": "human",
"value": " At first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tAt first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!\n\t\t\n\n\nYeah, my first thought was that this was about Xmas too. Even the mention of turkey didn't alert me. It was first when I read, \"The wings, drumsticks and all the deboned bones will go into a pot to make turkey stock for Thanksgiving dinner.\" that the penny finally dropped. Oh yeah, they haven't had Thanksgiving yet. \n\nI'll just follow along and enjoy the reading.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " LOL, me too taxy.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tAt first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!\n\t\t\n\n\nIf you could see ll the Christmas sales items and decorations for sale around here you'd think Christmas was next week!",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Other than the grocery stores I have not been anywhere but I fully expect to see them all decorated here too. \nPersonally I think it should be illegal before December 1st.... ok, I'll give them the weekend of...",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Holiday preparations... \n\nAirline, rental car, and hotel reservations... and kennel reservations for mom's dog. Check!\n\nStock up on Tums, Ibuprofen and Ativan. In progress.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Sounds like you're off to a great start with your turkey prep! Homemade stock is always the best. Weโre still planning our menu but it's always a family effort here too. Your Florida trip sounds amazing, what a great way to celebrate your birthdays! Enjoy!",
"loss": true,
"prefix": "GaryHyslop:"
},
{
"from": "gpt",
"value": " I thought Christmas too, but that would be because we donโt have thanksgiving down here",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tIf you could see ll the Christmas sales items and decorations for sale around here you'd think Christmas was next week!\n\t\t\n\n\nThey put out Thanksgiving and Christmas decor items as soon as Halloween stuff got put away here.\n\nHaven't done much other than decide about the turkey. Craig wanted to smoke a turkey breast and, since they were BOGO last week, got 2 large breasts for $33 total. Last year, we did 1 in oven and 1 on the smoker. We'll just do the smoked 1 this year, and keep the other in the freezer.\n\nSure we'll have dressing, gravy, and I've been wanting homemade green bean casserole. Craig likes to do a Bananas Foster take with sweet potatoes, so probably that. As far as dessert, who knows.\n\nAs far as Christmas, I was thinking about suggesting rack of lamb or just lamb chops.",
"loss": true,
"prefix": "medtran49:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tI thought Christmas too, but that would be because we donโt have thanksgiving down here\n\t\t\n\n\nYou can't even just substitute a harvest festival. It isn't exactly harvest time in Australia right now, eh?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " I went to Walmart for a few things, and the Salvation Army bell-ringer was at the front door. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " I'm heading to former in-law's for T-day. For Christmas, my daughter and her husband have hosted dinner the last 4 years. I haven't planned anything yet, but I'm normally asked to bring the wine.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tYou can't even just substitute a harvest festival. It isn't exactly harvest time in Australia right now, eh?\n\t\t\n\n\nNo itโs not. And I would only want a celebration event if it held some importance for us.\nDown here, the Halloween celebration has become steadily more popular over recent decades.\nThe problem I have with this is that Halloween has its roots in history particular to the USA. Really nothing down here that lines up. So itโs just a matter of getting dressed up and begging strangers for sweet treats. Very bizarre.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tNo itโs not. And I would only want a celebration event if it held some importance for us.\nDown here, the Halloween celebration has become steadily more popular over recent decades.\nThe problem I have with this is that Halloween has its roots in history particular to the USA. Really nothing down here that lines up. So itโs just a matter of getting dressed up and begging strangers for sweet treats. Very bizarre.\n\n\n\nThat's what my Danish mum had to say about Halloween too.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Germany (plus Europe?) has oktoberfest. I remember Mom made these fantastic matching costumes for her and dad. They were green bugs, tights and turtlenecks, she made beige felt shorts and with a harness created wings for their back attched to their arms. Green hoods complete with antennas that lit up (via battery). I believe they even had green grease paint on their faces. \nBack in the late 50's, those costumes were a big hit. But when they got back mom said the other costumes were incredible. \nWe lived in Hamburg at the time and they went to Munich (?) for the weekend to the big festiva .",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " It used to be a tradition in some parts of the country to dress up on the night before Thanksgiving and go door to door begging, โSomething for Thanksgiving!โ",
"loss": true,
"prefix": "Aunt Bea:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What are some tasty vegetarian ketogenic diet recipes?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Indian Keto Diet:\n\n\nUse Ghee or coconut oil instead of vegetable oils for cooking.\nAvoid high-carb vegetables like potatoes, carrots, and peas. Stick to leafy greens, cauliflower, zucchini, and eggplant.\nChoose full-fat dairy such as paneer, cheese, and cream.\nIncorporate nuts and seeds (almonds, walnuts, chia seeds, flaxseeds) for healthy fats and additional flavour.\nLow-carb, high-fat Indian keto diet includes paneer, spinach, cauliflower, avocado, ghee, coconut oil, and non-starchy vegetables for energy.\n\nKeto Baingan Bharta (Smoky Mashed Eggplant)\n\nA smoky and flavourful dish made with roasted eggplant.\n\nIngredients:\n\n\n1 large eggplant\n1 onion, finely chopped\n2 tomatoes, finely chopped\n1 tablespoon ghee or olive oil\n1 teaspoon cumin seeds\n1/2 teaspoon turmeric powder\n1 teaspoon coriander powder\n1 teaspoon garam masala\nSalt to taste\nFresh coriander for garnish\nInstructions:\n\nRoast the Eggplant: Roast the eggplant on an open flame or in the oven until the skin is charred, and the flesh is soft. Peel and mash the eggplant.\nCook the Gravy: Heat ghee in a pan, add cumin seeds and sautรฉ the onions until golden. Add tomatoes, turmeric, coriander powder, and garam masala. Cook until the tomatoes soften.\nCombine: Add the mashed eggplant to the pan and cook for another 5โ10 minutes. Adjust salt.\nServe: Garnish with fresh coriander and enjoy.",
"loss": false,
"prefix": "priyadogra:"
},
{
"from": "gpt",
"value": " Sounds like something I make in the summer, with the eggplant and tomatoes, plus I always put some garlic, plus some hot peppers in it (like just about everything!). Not any particular diet, or anything, just a lot of veggies from the garden.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I don't eat soy beans. They contain plant estrogen that can mimic the effects of human estrogen in the body, and I prefer staying a baritone.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Looks good.\n\nI've been pretty much low carb and have also used a ketogenic diet for many years due to being insulin resistant, overweight and a few other health issues which solved pretty much all of my health problems but now I keeping carbs around 100g's. Vegetarian keto is not the easiest diet, that's for sure. Soy products would need to be the focus I'd imagine.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I was strict keto for many years, but these days I just try to avoid too many carbs. I'm actually having a keto type dinner tonight. Quiche made with eggs, mushrooms, spinach, and cheese.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Here is one more keto recipe, try this as well:-\n\nCrispy Keto Cauliflower Hash Browns Recipe\nThe crispy Keto version of Cauliflower Hash Browns is a delightful Veg Keto recipe that will leave you wanting more.\n\nI recently prepared this recipe for my family, and it was an absolute hit! The flavours are incredibly delicious, and even my daughters couldnโt resist asking for seconds. These hash browns are crispy on the outside, soft on the inside, and packed with a deep savoury flavour and a hint of cheesiness. Whatโs even better is that you can easily whip up a big batch using ingredients that are likely already in your kitchen. Plus, they can be conveniently frozen for hassle-free quick meal prep. Not only will these hash browns satisfy your taste buds, but theyโll also support your Keto journey.\n\nServes 4 people\n\nPrep time 10 minutes\n\nCook time 20 minutes\n\nIngredients-\n\n\nOlive oil spray\n1 tablespoon Unsalted Butter\n90 grams Yellow Onion, Finely Diced\n1 Large Clove Garlic Crushed\n150 grams of Leftover Cauliflower Rice\n60 grams of freshly grated Parmesan Cheese\n1 Large Egg White, Lightly Beaten\n1 Spring onion Green and White Parts, Thinly Sliced\n1/4 teaspoon Onion Powder\n1/4 teaspoon Garlic Powder\n1/8 teaspoon Salt\n1/8 teaspoon Black Pepper\nRecipe Steps-\n\n\nPreheat your oven to 400F. Line a large baking tray with parchment paper or a silpat liner, then spray it with olive oil.\nTake a small-medium frying-pan and put that over medium-low heat, melt the butter. Add the onion and garlic. Cooking until the onion softens (approximately 3 minutes), stir frequently. Allow the mixture to cool to room temperature.\nNow, In a large bowl, combine Cauliflower Rice, Parmesan, egg white, onion powder, garlic powder, salt, black pepper, and the sautรฉed onion/garlic mixture. Mix everything well.\nDivide the mixture into 4 portions. Shape each portion into a ball, and then flatten it slightly to form a circle or oval shape.\nPlace the patties on the baking sheet and place them in the freezer for 10 minutes to chill.\nLightly spray the tops of the hash browns with olive oil and bake them until they turn golden on the bottom, typically around 16 to 18 minutes.\nBroil the hash browns briefly until the tops are nicely browned. Keep a close eye on them as this process can happen quickly. Once done, serve and enjoy!\nNutritional Info (per serving)\n\nCalories 106 Net Carbs 4 gram Fat 7 gram Fiber1 gram",
"loss": true,
"prefix": "priyadogra:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Brickman's Buffalo-Style Chicken Breast cooked help",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hi guys,\nI was checking to see if NE1 on the Forum has any experience with the product listed in the title.\nYou guys helped me out before with the El Toro Cooked Pork I have listed before here,\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEl Toro Cooked Pork help\n\t\t\t\t\t\n\nHi guys, I was checking to see if NE1 on the Forum has any experience with the product listed in the title. Here is a link to it online. https://morrisonmeat.com/product/cooked-pork/ I am looking for recipes that I can use in chunks. But not your typical pork and rice stuff, or sandwiches. Any...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\nHere is a link to the product online.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBuffalo-Style Chicken Breast\n\t\t\t\t\t\n\nChicken Breast Meat, Buffalo, Pan-Roasted, Cooked, Refrigerated, 4 Lb Avg Package\n\n\n\n\n\t\t\t\t\tgfsstore.com\n\t\t\t\t\n\n\n\nI am looking for any kind of recipes that I can use this product in.\nRight now, the 5lb piece I have is frozen solid, the same way I purchased it.\nI wouldn't have to thaw the whole thing because I have a way to cut it frozen,\nusing a sawsall with stainless steel blades.\nBut not just your typical chicken and rice stuff, or sandwiches if possible.\nAny help would be greatly appreciated.\nThank you",
"loss": false,
"prefix": "Tfmc:"
},
{
"from": "gpt",
"value": " Well, I'm stumped! Sorry I can't be of any help. Hopefully, someone will come along with some decent suggestions.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " The obvious answer is sandwiches. \nYou could bread them and make cutlets.\nSpread a slice with blue cheese and a few olives and roll it up and secure it with a toothpick for a tasty snack.\nChop some up and add it to an omelet.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " I like the idea of breading them.\nI was thinking of chunks.\nNE1 have a good recipe for crockpot bbq chicken stew?\nIf so, this is already cooked, right?\nWould it be good to cook it some more or cook the veggies in some sauce and add the chunks near the end?",
"loss": true,
"prefix": "Tfmc:"
},
{
"from": "human",
"value": " Tfmc said:\n\n\n\n\t\t\tI like the idea of breading them.\nI was thinking of chunks.\nNE1 have a good recipe for crockpot bbq chicken stew?\nIf so, this is already cooked, right?\nWould it be good to cook it some more or cook the veggies in some sauce and add the chunks near the end?\n\t\t\n\n\nCooking them more will dry them out. Just add the chicken pieces near the end to heat them through.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Might be sort of neat with chunks thrown into a potato salad.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tMight be sort of neat with chunks thrown into a potato salad.\n\t\t\n\n\nOoooo....or into/on mac and cheese! Maybe a few \"crispy\" jalapenos too...and a drizzle of something or some bleu cheese crumbles too...",
"loss": true,
"prefix": "GinnyPNW:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the baking enhancer that comes along [in a packet] along with fresh yeast?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i bought fresh yeast with this additional packet. it says to add both to one kilo of flour..\nshould i add it? or just use yeast with flour?\ni know i have to add sugar, salt, oil and water too for a pizza dough..\n\nlet me know\nthank you\n\ni didn't buy dry yeast as it is problematic at the moment. never mind the reason..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Perhaps you could list the package ingredients for us.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " \"Soy flour, barley malt (contains gluten), sugar, enzymes, vitamin C\"\n\ni just found it on their website. i didn't thought of visiting it before..\n\n\n\n\n\n\t\t\t\t\t\tืฉืืจืื ืืจืืื ืืืฉืคืจ ืฉืืจืืช - ืฉืืจืืช\n\t\t\t\t\t\n\nืฉืืจืื ืืจืืื ืืืฉืคืจ ืืคืื ืืฉืงืืช - 50 ืืจื ืฉืืจืื ืืจืืื + 50 ืืจื ืืฉืคืจ ืืคืื ืืคืื ื ืืขืืืื ืฉืคืืชืื ืืฉืืจืืช ืืืฆืืจืช ืฉืืจืื ืืืจืืจืื, ืืืคื ืืช ืืืคืืื ืืืื ื ืขืื ืืืชืจ- ืืฉืืจืื ืงืืื ืืคืืืืจ ืืืื ืืงืื ืืืฆืืื ืื ืืฉืืืืฉ ืขื ืืืืฉ ืืืฆื ืืืืจ ืืคืชืืื. ืืืคื ืืฉืืืืฉ: ืืืืกืืฃ ืืฉืจ ืืงืื (ืืื ืฆืืจื ืืืืืก). ืืฉ ืืฉืืืจ ืืืงืจืจ ืืืืคืจืืืจื ืฉื...\n\n\n\n\n\t\t\t\t\tshimrit.co.il\n\t\t\t\t\n\n\n\n\ni think i will add. but if you think differently i'm open to hear..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Iโm pretty sure itโs a type of dough enhancer/conditioner.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDough conditioner - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Just add. It makes the end product to stay fresh longer and also makes it softer.\nI used to buy it purposely when i was baking a lot of bread.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I never use any dough enhancer or conditioner.\nBread seems to come together fine with just flour, water, yeast and salt.\nBut thats just me.\n@SEEING-TO-BELIEVE , just give it a try, make one batch with, and another batch without.",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "human",
"value": " Badjak said:\n\n\n\n\t\t\tjust give it a try, make one batch with, and another batch without.\n\t\t\n\n\nThat's exactly what I was going to suggest - the best way to see if it's something worth using in your breads. I've never had anything like that added to my packs of yeast, but then, I buy the instant yeast in 1 lb packs.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " i will try it..\nhow much time a 'pizza dough' needs to be kneaded in a high quality mixer? 10 minutes?\ni have a recipe and it is not clear if the 10 minutes are by hand or by using a mixer, because if in the mixer 10 minutes sounds like a long time..\n\ni'm making these and also a similar version with onion and paprika oil mixture..\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tืคืืชื ืืขืชืจ | ืื ืืืืื\n\t\t\t\t\t\n\nืืื ืืืืจืื ืฉืืืืืื ืฉืื ืืื ืืืืืื ืืงืืช ืืงืืคืกืช ืืืืื ืืืืช ืกืคืจ, ืื ืคืืชื ืืขืชืจ ืืื ืื ื ืืืฉ ืจืืฆื ืืคื ืง ืืืชื, ืื ืื ื ืืืื ื ื ืืื ืฉื ืคืืชืืช ืืขืชืจ ืขื ืืืฆืง ืืืื ืืืงืคืืื. ืื ืคืขื ืฉืื ืจืืฆืื, ืื ืืืฆืืืื ืคืืชื ืืืืงืคืื ืืืืืืื ืืขื. ืืืฆืง ืฉื ืืคืืชื ืืืืจืืจื ืืจื ืืืฆืืคืื ืฉื ืืฉืื ืืืช ืขื ืืืขืชืจ ืืืคื ืืืชื [โฆ]\n\n\n\n\n\t\t\t\t\theninthekitchen.com\n\t\t\t\t\n\n\n\n\nanyway the plan is to prepare this week..\nthe onion and paprika version is not common to buy in israel but i like it very much. it should have some heat..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Your link to the recipe for pita bread (not pizza) clearly says using a machine with a dough hook. \n\nso yes, she says 10 minutes in the machine.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will try it..\nhow much time a 'pizza dough' needs to be kneaded in a high quality mixer? 10 minutes? . . .\n\t\t\n\n\nI mix my pizza dough for 10 minutes. The longer mixing time develops the gluten and gives you a chewier dough.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " ^ this",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tYour link to the recipe for pita bread (not pizza) clearly says using a machine with a dough hook. \n\nso yes, she says 10 minutes in the machine.\n\t\t\n\n\nfor me it was confusing. especially as i initially thought that ten minutes is very long..\nbut thanks\nwhat is the difference between a pita and pizza bread?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Pita makes a pocket in the bread. If you look closely at the picture it is possible to see the split at the tip of the knife. 3 of the pieces, the left top, show the bread actually split apart. Perhaps this next picture is better.\n\n\n This flat bread is very floppy compared to a thicker pizza dough.\nThat being said, many use pita, naan any kind of flat bread as a base for a pizza style topping.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Chen's actual picture, in my opinion, looks more like a very sturdy pizza dough - even though she actually calls it pita in the recipe. At least that is how it seems to translate from the Hebrew.\n\n\n\nand it looks positively delicious! \nI've always thought of pita, being a flat bread, did not use yeast. But I could be wrong.\n\nPut another way, pita is used most often as a wrap for foods, or the pocket is stuffed with foods.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Diastatic Malt Powder",
"loss": true,
"prefix": "Roll_Bones:"
},
{
"from": "gpt",
"value": " The history of what we call pizza is basically a flat bread with baked toppings. Many many different cultures have similar variations, some indeed have used pita bread. Flammkuchen is a popular dish in Germany and is basically a pizza. Scallion pancakes in Asia. Thereโs plenty more.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " @SEEING-TO-BELIEVE have you watched the video.. looks even more scrumptious! \nHave you made them yet?\nWill you make a sandwich - with cheese - and toast?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " only the end of the video. didnt thought about watching the kneading part but i will..\nit is true. it is very nice food.\ni will prepare on Saturday\nand maybe i will make a cheese toast like she shows too but without the labane. i dont want it to be too runny like hers.. \ndo you plan making too?\nyou will need more oil than described i thing..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Yes, I sort of \"jumped\" thru the video. I was surprised at how much oil she uses. I might make them, not sure. \n\nI also watched her sandwich bread video. A lot of folding involved.\n\nMini-pizza's I have not yet watched, but will.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " awesome.\nwhat are the pros and cons of her content in your opinion?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Are celery seeds good addition to a slaw?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " i want to order celery seeds for that.. will it add a lot?\nany special preparation or just adding it to the slaw?\n\ncan you link me to a good slaw recipe that has no mayo?\n\nif i will make a search i will get too many options..\n\nand instead of adding sugar i plan on using liquid sucarlose..\n\nthank you!",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Some people really don't like celery seeds, they can be very bitter. I've had celery seed tea it is the most bitter of all the teas I've made.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCamila's No Mayo Coleslaw - Women of Today\n\t\t\t\t\t\n\nEat it alone or as a side dish with a meal. Camila's No Mayo Coleslaw goes with everything, and it's so easy to make.\n\n\n\n\n\t\t\t\t\twomenoftoday.com",
"loss": true,
"prefix": "blissful:"
},
{
"from": "human",
"value": " i see\nand thank you for the link",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I often use celery seed. I've never experienced any bitterness from them. I generally put maybe a teaspoon in my mortar and pestle, give it a grind and toss it in ... whatever. \nEspecially anywhere I would chop up and use celery. Even though I may add chopped celery in making stocks I also add a bit of celery seed as an extra little flavour booster.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " do you add them grounded only?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I like celery seeds in slaw. But use a very light hand with it.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " They are not ground fully. I just sort of crush them a bit to release the scent and flavour.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I sometimes use fennel or caraway seeds in slaw. As jennyema says, use sparingly! Too much of any of them can be overpowering. \nAnd choose only one accent, fennel or caraway or celery - not all of them at the same time!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use them occasionally, and also crush them lightly - same with caraway, dill, and fennel seeds. You might want to make a batch of slaw, but just add a pinch or so to a serving, and see if you like it. I have often added caraway seeds to slaw, as well as dill seeds and leaves.\n\nAnd I never put mayo in anything! Sometimes some sour cream in the slaws, but usually a vinaigrette type dressing, since I always have those ingredients on hand!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI sometimes use fennel or caraway seeds in slaw. \nAnd choose only one accent, fennel or caraway or celery - not all of them at the same time!\n\t\t\n\n\nExcellent advice, dragn. More is usually not better.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " Regarding a non-Mayo dressingโฆ\n\nYou can use your favorite vinaigrette with a bit of sugar or honey added. Or not. But usually cole slaw is a bit sweet.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " When I make potato salad, I use cucumber instead of celery for crunch because I dislike celery. I do add a touch of celery seed. \n\nFore cole slaw, I don't use celery in any form.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tRegarding a non-Mayo dressingโฆ\n\nYou can use your favorite vinaigrette with a bit of sugar or honey added. Or not. But usually cole slaw is a bit sweet.\n\n\n\nThat's why I usually prefer my coleslaw. Mine is not sweet.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Another addition to coleslaw that I like once in a while is whole cumin seeds. Not too many and do not grind them. The surprise pop of flavour when you crunch one is what makes it a nice addition.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tI often use celery seed. I've never experienced any bitterness from them. I generally put maybe a teaspoon in my mortar and pestle, give it a grind and toss it in ... whatever.\nEspecially anywhere I would chop up and use celery. Even though I may add chopped celery in making stocks I also add a bit of celery seed as an extra little flavour booster.\n\t\t\n\n\nYou may not be nearly as sensitive to the bitter flavour as @blissful is. She might be a super taster.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tYou may not be nearly as sensitive to the bitter flavour as @blissful is. She might be a super taster.\n\t\t\n\n\nOr maybe I've just never tried to distinguish each little flavour in a food mixture, but just savour the total.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " What is the outcome you are looking to achieve? Is it for some kind of health benefit? Because I donโt know that I would be buying them especially for the slaw.",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " for the taste. aren't they worth it?",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " Taste is subjectional. We can't tell you whether or not you will like it. There is only one way to find out and that is to try it. Perhaps a friend has some you could borrow a teaspoon of seed from. \nIf you like real celery then in all probability you will.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " we don't have celery seeds in israel as far as i know. i want to order it from another country..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: ISO help/advice on sugar temps",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " which will stand a higher cooking temp without burning \n white table sugar or corn sugar ?",
"loss": false,
"prefix": "grumpyoldman:"
},
{
"from": "gpt",
"value": " Perhaps this thread will help you. I found it via Google. Sugar Burn Temperatures\n\nI have to assume, as you neglected to mention, that you are thinking of rubs for your BBQ's???",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Mmmmm BBQ. If I didn't live in stinking cold Minnesota, I'd be grilling, smoking, or bbqing every day. I love the flavor so much.",
"loss": true,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " cold temps have nothing to do with it , i have been known to BBQ in temps as low as minus 10",
"loss": true,
"prefix": "grumpyoldman:"
},
{
"from": "human",
"value": " You're a braver person than me. I'm always cold, so I only BBQ at temps above 50 F. I'm a weenie!",
"loss": true,
"prefix": "BAPyessir6:"
}
]
|
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Submit favorite DC recipes here...",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I thought it would be interesting to have a place for some of your favorite recipe's from here that you have made. \n\nYour own recipe's don't count. This is the place to toot the horns of all the great cooks we have here, and be sure to post the link to the recipe. Multiple links are more than welcome.",
"loss": false,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " This:\n\nhttp://www.discusscooking.com/forums/f40/lemon-curd-a-la-pf-74950.html\n\nI've used limes as well. Utterly delicious!\n\nAnd CraigC's beer coconut shrimp recipe he posted inspired me to make marmalade-horseradish sauce that knocked my socks off!",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "human",
"value": " Dawglover's http://www.discusscooking.com/forums/f15/smoked-turkey-wild-rice-black-bean-soup-76634.html\n\nI change it up a bit, but loved it for the inspiration!\n\nMenumaker's http://www.discusscooking.com/forums/f18/bombay-potatoes-83881.html\n\nAgain, I used that for inspiration and changed it up.",
"loss": true,
"prefix": "CWS4322:"
},
{
"from": "gpt",
"value": " http://www.discusscooking.com/forums/f15/quick-and-easy-chicken-tortilla-soup-recipe-83828.html from PPO\n\nhttp://www.discusscooking.com/forums/f20/rice-pilaf-75118.html from Andy\n\nJust two of my favorites. I'll be back with more later.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " Don't have time to look for it, but it would be to. Authentic Marsala chicken, do not remember who's it was. And Chief's famous and loved by my wife and two of my children, pancakes.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " I assume this will become a sticky? I love those sliced potatoes that are roasted in a muffin tin--can't remember if those were Steve's, Rock's, or Chief's, but I've made them several times.",
"loss": true,
"prefix": "CWS4322:"
},
{
"from": "human",
"value": " Katie's Black Devil's Food Cake TNT \n\nThis IS THE MOST FANTASTIC CHOCOLATE CAKE EVER!! \n\nHere are some pics of with my additions.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "gpt",
"value": " CharlieD said:\n\n\n\n\t\t\tDon't have time to look for it, but it would be to. Authentic Marsala chicken, do not remember who's it was. And Chief's famous and loved by my wife and two of my children, pancakes.\n\t\t\n\n\n\nWould this be the Authentic Marsala chicken recipe submitted by kitchenelf?\n\nAnd A new pancake recipe submitted by Seeeeeeya; Chief Longwind of the North?",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " I love msmofet's Cream of Chicken or Turkey Confetti Soup!\n\nhttp://www.google.com/url?sa=t&rct=...h8GVVi_tTUjOG1F9YzCl9ig&bvm=bv.61190604,d.b2I",
"loss": true,
"prefix": "Zhizara:"
},
{
"from": "gpt",
"value": " and MsMofit's best ever garlic bread. I use this nearly weekly.\n\nhttp://www.discusscooking.com/forums/f23/ms-mofets-garlic-bread-76499.html\n\nYes, I hope a mod will make this thread a sticky.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " Now sticky by member request.\n\n.40",
"loss": true,
"prefix": "forty_caliber:"
},
{
"from": "gpt",
"value": " Not a recipe. DC'ers enticed me / I talked myself into buying a Breville personal pie maker. I am not normally sucked into late night info-mercials. I disregarded the threads, since it wasn't an appliance I have. Then one day I read the discussion. Such enthusiasm. I admit I haven't used it lately, It is resting on top of my microwave. I should introduce it to a couple recipes I have waiting. \n\n3 of my favorite DC recipes that I can think of. \n\nKadesma's pork chops with onion gravy. Reading the original now, I see she put a spoonful of sugar. I apparently overlooked this. Gotta do it for 'Ma.\n\nhttp://www.discusscooking.com/forums/f49/pork-chops-in-onion-sauce-rec-18011.html#post210496\n\nPPO's Beef and broccoli\nHis notes read \" I have been working on this for about two years and think that I have it where I want it.\" Yes and pretty near perfect. My introduction to using both hoisin and oyster sauces.\n\nhttp://www.discusscooking.com/forums/f21/tnt-beef-with-broccoli-77697.html\n\nBakechef's (disappearing) Brownies. My waistline feels guilty ever time I \" even out\" a row. The rest of me is too busy and that conscious moment soon disappears along with the brownies. \n\nhttp://www.discusscooking.com/forums/f102/bakechefs-brownies-78936.html",
"loss": true,
"prefix": "Whiskadoodle:"
},
{
"from": "human",
"value": " LPBeier's : http://www.discusscooking.com/forums/f18/mushrooms-gratin-67778.html#post929810",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " Nice to see you around again .40",
"loss": true,
"prefix": "pacanis:"
},
{
"from": "human",
"value": " Seeing .40's name again reminded me of swimming in the best pudding ever!\n\nhttp://www.discusscooking.com/forums/f22/butterscotch-pudding-66643.html",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " Here are the ones I came up with quicky.\n\n Alix's Lemon Bars: http://www.discusscooking.com/forums/f102/lemon-bars-33857.html I increased the filling ingredients by 50% because I love lemon desserts.\n\n Alix's Lemon Shortbread Cookies: http://www.discusscooking.com/forums/f43/lemon-shortbread-cookies-74844.html \n\n Audeo's Banana Nut Bread: http://www.discusscooking.com/forums/f23/best-banana-bread-ive-ever-had-4730.html \n\n Chief Goodweed of the North's Pancakes: He was Goodweed back then, not Longwind. http://www.discusscooking.com/forums/f158/pancakes-2099.html \n\n Ol-Blue's Bacon Cheeseburger Meatloaf: http://www.discusscooking.com/forums/f48/bacon-cheeseburger-meatloaf-recipe-42290.html I increased the bacon to a pound. A half cup didn't seem like enough.\n\n That's all for now. I know there are others but my memory fails me.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Alix's Lemon anything...yes, of course! Thanks for the reminder.",
"loss": true,
"prefix": "PrincessFiona60:"
},
{
"from": "gpt",
"value": " Dianne's carbonara\n\nGB's bolognese\n\n.40's pound cake\n\nLinux's Hot buttered rum\n\nKadesma's onion sauce, Andy's pilaf, Audeo's banana bread have already been linked. \n\nHome Chef's Cafe Mocha Cookie\n\nI don't make this often because of allergies but Kadesma's http://www.discusscooking.com/forums/f40/chocolate-bourbon-pecan-pie-12167.html\n\nCrewsk's http://www.discusscooking.com/forums/f40/chocolate-peanut-butter-pie-9615.html\n\nAndy's http://www.discusscooking.com/forums/f7/olive-salad-52053.html\n\nGot more, but this is a good start.",
"loss": true,
"prefix": "Alix:"
},
{
"from": "human",
"value": " Whiskadoodle said:\n\n\n\n\t\t\t..............Bakechef's (disappearing) Brownies. My waistline feels guilty ever time I \" even out\" a row. The rest of me is too busy and that conscious moment soon disappears along with the brownies. \n\nhttp://www.discusscooking.com/forums/f102/bakechefs-brownies-78936.html\n\n\n\nThis was the recipe that came to my mind instantly. I don't bake much, but after I made these a couple weeks ago I've been on a roll. And gained 2 pounds. Soon I could look like a roll!\n\nI'll have to think of my favorite healthier recipes on here to balance out those yummy brownies.",
"loss": true,
"prefix": "Cooking Goddess:"
},
{
"from": "gpt",
"value": " Dawgluver's sauce:\n\nSure, Cat, it's just a 32 oz jar of Welch's grape jelly, and 3 bottles of Heinz Chili sauce. You mix the sauce together, throw in your frozen meatballs (I used 64 ounces) , cook together until it's heated through, then pour into your crock pot and keep warm. You can do the whole thing in your crock pot, or on the stove. Cut back on the measurements if you want.\n\nAunt Bea had a great idea, these are normally served with toothpicks, but she suggested spearing them with pretzel sticks, so the toothpicks don't show up all over the house!\n\nAnd obviously, this is not Italian, but has been a very popular recipe since the 1950โs and around here, it disappears quickly!\n\nThis is so good! I've even put it over sausage balls, also.\n\nWith love,\n~Cat",
"loss": true,
"prefix": "CatPat:"
}
]
|
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