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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Submit favorite DC recipes here...",
"loss": false,
"prefix": null
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"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:"
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"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:"
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{
"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:"
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{
"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:"
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"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\nClick to expand...\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:"
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{
"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:"
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"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:"
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{
"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:"
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{
"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:"
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{
"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\nClick to expand...\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:"
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{
"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 1950‘s 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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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Chuck tough after low 6 hr. but tender after high on 4 hr.?",
"loss": false,
"prefix": null
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"from": "human",
"value": " MIL has a question I can't figure out. She made a recipe in the crockpot as follows:\n\nA 3 pound chuck roast\n1 stick butter\n1 package hidden ranch seasoning\n1 package a jus powder\n\nShe generally throws this into a slow cooker and cooks it on HIGH for 4 hours and it is fall apart tender.\n\nToday she threw it into a slow cooker and cooked it on LOW for 6 hours. It is still very tough. Why would low make it tougher than high? The cut and ingredients were all the same as before; I can't figure this out. I thought low was always preferable as it's more similar to a traditional braise (though sans liquid). Any help or info would be appreciated.",
"loss": false,
"prefix": "BAPyessir6:"
},
{
"from": "gpt",
"value": " The temperatures in the crock pot set to LOW are not hot enough to break down the connective fibers.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " if she uses low it will take much longer than 6 hours",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Sounds like that roast can still be saved by cooking it longer. Turn up the heat if it she wants it to go faster.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " My general rule of thumb is this: slow cook time = high cook time * 2. If it cooks on high for four hours, expect it to take eight hours on low. Perhaps more. If she's working with the instant pot, she could turn it into a pressure cooker for 15 minutes, and that would make the roast tender enough for y'all.",
"loss": true,
"prefix": "dr morbius:"
},
{
"from": "gpt",
"value": " Also, check the temperature of the low temp mode - some brands have a very low temperatures on the low, so low that CR gives them bad ratings, and it could affect the time it takes to tenderize the meat. Remember, it will eventually tenderize - it just takes a long time. Think about a sous vide, and how long that takes, but it eventually does it at low temps!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Low is generally around 200 Fahrenheit, good for reheats or keeping things warm but not for any actually cooking of a 3lb piece of meat in a reasonable amount of time. imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " Meat fibers have to reach a certain temperature before they start to break down, which is 160 F to 170 F for beef and pork cuts high in collagen. I have no idea what the low temperature setting is on a cockpot because I don't use one. However, if the meat never gets to the temperature noted above, it will never breakdown and tenderize regardless of how long you cook it.",
"loss": true,
"prefix": "medtran49:"
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{
"from": "human",
"value": " My dad also had this same question, but he had a pork loin that he cooked on high that always turned out tough in the slow cooker. I just told him (the slow cooker is old) that the slow cooker probably didn't get hot enough. He puts like a 4.5 pound loin in, let's it go for 3-4 hours, no water, and it's \"always chewy\" according to him. Was this an accurate assessment of me?\n\nI told him to switch to the oven for now, and he's braising it as I speak.\n\nOr is he just not cooking it long enough in the slow cooker?",
"loss": true,
"prefix": "BAPyessir6:"
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{
"from": "gpt",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tMy dad also had this same question, but he had a pork loin that he cooked on high that always turned out tough in the slow cooker. I just told him (the slow cooker is old) that the slow cooker probably didn't get hot enough. He puts like a 4.5 pound loin in, let's it go for 3-4 hours, no water, and it's \"always chewy\" according to him. Was this an accurate assessment of me?\n\nI told him to switch to the oven for now, and he's braising it as I speak.\n\nOr is he just not cooking it long enough in the slow cooker?\n\t\t\nClick to expand...\n\nA crockpot isn’t an oven for dry roasting. It’s meant to be used with liquid. Set to high, they usually get to only around 300.\n\nPork loin is very lean and needs pretty high dry heat to stay tender. Like 375 or even higher. Also, it needs to be pulled around 140 to be tender and juicy.",
"loss": true,
"prefix": "jennyema:"
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{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tA crockpot isn’t an oven for dry roasting. It’s meant to be used with liquid. Set to high, they usually get to only around 300.\n\nPork loin is very lean and needs pretty high dry heat to stay tender. Like 375 or even higher. Also, it needs to be pulled around 140 to be tender and juicy.\n\t\t\nClick to expand...\n\nAhh, because there's no collegian for it to break down and get \"tender\" as it's very lean. (As opposed to a chuck). I didn't think of that.",
"loss": true,
"prefix": "BAPyessir6:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Does it matter if you soak rice for 30 minutes or perhaps a whole hour before cooking?",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " what do you know about it?\n\nthank you",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " I know for some techniques one soaks the rice but I don't know why and I've never done it. Can't help you on this one!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Depends on your rice, and why you are soaking it. I just made something last night with brown basmati, and soaked it for 2 hours, starting in hot water, though it didn't really cut much time off the cooking, but that was brown rice. For white rice, I only soak when following a recipe that is specific about, and this is because the recipe will cook it less then, than if added raw. Soaking an hour will cut more time off the cooking, and also cut the amount of liquid the rice will have left to absorb, and I'm assuming they've played with these times and amounts, so I don't have to! I see this a lot in Indian recipes, where lentils or rice are soaked briefly, other times, much longer.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " i've heard it makes it fluffier.",
"loss": true,
"prefix": "HeyItsSara:"
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{
"from": "human",
"value": " i will try to make my question clearer.\nwhat is the difference between 30 and 60 minutes when soaking in cold water..? if there is any",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will try to make my question clearer.\nwhat is the difference between 30 and 60 minutes when soaking in cold water..? if there is any\n\t\t\nClick to expand...\n\nThere isn't much difference. But if it's raw rice immediately after harvesting, it's better to wash just before cooking, no need soaking at all. If you soak it a long time it will be stickier. \nGenerally speaking, rice need not be in water for a long time before cooking.",
"loss": true,
"prefix": "lastmanstanding:"
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{
"from": "human",
"value": " lastmanstanding said:\n\n\n\n\t\t\tGenerally speaking, rice need not be in water for a long time before cooking.\n\t\t\nClick to expand...\n\nUnless it is sticky rice, but that's a whole other ball game \n\nYou can soak rice but it is not necessary. \nPlus the difference in soak time is easy enough to test at home \nSoak 1 portion for 30 minutes, 1 for 60 and one portion with noo soaking.\nCook and see what you prefer",
"loss": true,
"prefix": "Badjak:"
},
{
"from": "gpt",
"value": " We soak raw rice overnight to make rice flour at home. When it has been in water for about 12 hours it's really easy to grind in the electric blender or pound in the mortar, in to a very fine flour that's used in making various foods.",
"loss": true,
"prefix": "lastmanstanding:"
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"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will try to make my question clearer.\nwhat is the difference between 30 and 60 minutes when soaking in cold water..? if there is any\n\t\t\nClick to expand...\n\nYour question is still not clear. Why would you want to soak it at all? Do you have a recipe that calls for doing that?\n\nFor normal side dish applications, I've never soaked rice, although I usually rinse it. And I only rinse it so it doesn't bubble up and make a starchy mess in my Japanese rice cooker. If I'm just cooking it on the stovetop I don't bother.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " some recipes [indian for example] ask to soak in cold water before cooking..\n\nmost of the time im too, just rinse..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tsome recipes [indian for example] ask to soak in cold water before cooking..\n\nmost of the time im too, just rinse..\n\t\t\nClick to expand...\n\nThe reason given is that it cooks the rice evenly. But when you cook on gas stove or electric cooker it won't matter much as the heat spreads evenly, unlike on firewood. They also say that it shortens the cooking time but I haven't noticed a big difference. Or any difference actually.",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "gpt",
"value": " I thought the book for my zojirushi rice cooker gives one recipe where you soak, all the others just rinse, but just looked and no, no soaking but all the bags of sushi do!",
"loss": true,
"prefix": "dragnlaw:"
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{
"from": "human",
"value": " rinsing rice is an old fashioned thing",
"loss": true,
"prefix": "HeyItsSara:"
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{
"from": "gpt",
"value": " HeyItsSara said:\n\n\n\n\t\t\trinsing rice is an old fashioned thing\n\t\t\nClick to expand...\n\nBut not out of style. LOL!! It is highly recommended by many and for various reasons. I never use to but do now.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\trinsing rice is an old fashioned thing\n\t\t\nClick to expand...\n\nI don't understand. Why \"old fashioned?\" \n\nI always rinse the rice I add to my rice cooker for one reason. If I don't rinse it, it bubbles up and coats the top of the rice cooker with starchy stuff. Rinsing the rice makes the cooker easier to clean. It also makes the rice less sticky. Beyond that, I guess it's a personal choice.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " When we had a rice cooker it suggested rinsing the rice, it even came with a colander to do so. Still have that.",
"loss": true,
"prefix": "FrankZ:"
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{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\trinsing rice is an old fashioned thing\n\t\t\nClick to expand...\n\nAn old fashioned thing but quite necessary most of the time",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " The most important reason for rinsing rice is the hygienic concern. Rice harvesting, husking, measuring, storing, and transporting are various stages that can create an outer layer of dust, bug excreta, or even human saliva or sweat. The water that comes to contact with it may not be exactly suitable for human consumption. \n\nThen there could be tiny stones stuck with rice, coming from the harvesting or the mill. Or from the packaging stage. When you rinse the rice it goes down and then you throw it away with water. \n\nThen there could be an unnecessary outer layer of flour coming from the husking process which might make it a bit sticky.\n\nWhat's shown in the advertisements, the pristine conditions with everything including workers with a glowing skin is not the real situation in farming, milling, packing, transporting, and selling. So it's a great idea to wash the rice before cooking.",
"loss": true,
"prefix": "lastmanstanding:"
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{
"from": "human",
"value": " Doesn't some white rice have a coating of vitamins and minerals to enrich it? I seem to remember reading that you shouldn't rinse that rice, because you rinse that enrichment off. I only use wholegrain rice. I usually rinse it. I get less grey scum stuck to the pot that way.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Logically there should be. But white rice often come polished, which is why the rice is like shiny pearls. If it comes with the bran then yes it's nutrition. I think some countries have regulations that certain vitamins be added to white rice. So when you wash the rice it might go away. But it's rare. Even if you cook whole grain you can lightly wash it once without doing much damage, just to wash the dust or anything. I only eat brown rice, whole grain, but if it's milk rice I eat the white rice.",
"loss": true,
"prefix": "lastmanstanding:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hospital Food",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm lining up hip replacement surgery.\nOut here hospitals often have Surgery centers adjacent to the main facility.\nOurs describes it like a Vacation resort with a renown chef preparing culinary delights, 21 one private rooms with spectacular views.,, on and on.\nI had to laugh but it's true.\n\nMy last trip to the ER there recently the food was amazing:\n\n\n\n\n\nAny good hospital food stories?",
"loss": false,
"prefix": "Lee Vining:"
},
{
"from": "gpt",
"value": " In the middle of the night this sweet little lady came into my Hospital room and \"I have to make your meals healthy so they may taste bland.\"\n\nI think using fresh ingrediencies (spell check gave me that) cancels out blandness. At least in this visit it did.\nFilet Mignon with fresh veggies,, fantastic too.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "human",
"value": " During rehab and eating \"hospital food\" I lost 15 lbs. in a month. It was a combination of not doing much other than physical therapy, and the fact I didn't recognize what much of the food was!",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " I spent 3 weeks in the hospital in February and can only say the food was plain old mediocre. I'm not much of a salt person, never have been, and everything tasted waaaay too salty for me. My father, a physician, always said I would have no trouble following a salt-free diet.\n\nAt any rate, the food was visually appealing but was just not that great. There were quite a few instances of \"mystery\" meat on my plate, which I tried and, even after chewing and swallowing, still couldn't identify what it was.\n\nSurprisingly, the hospital's main cafeteria is known for its good food. Go figure!",
"loss": true,
"prefix": "Katie H:"
},
{
"from": "human",
"value": " My last stay in the hospital was when I had a stent put in two and a half years ago. The food was downright bland. No salt, no condiments, no fun. I lost 8 pounds in 5 days.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " My last hospital visit was in 2003. My memory of the food is weak. If the hospital was a restaurant I wouldn't eat there.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " I rather think that the reason why one is in hospital also plays a significant factor on the food. My last stay was for a sigmoid resection and post-op diet was sort of specific and hideously bland! \nBut can still honestly say most hospital meals in my memory were not spectacular, not even fast food or greasy spoon equal. Probably healthy but not for wishful thinking.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I have only ever had one hospital stay (three weeks), in July of 2018, for spinal surgery at Buffalo General. Meals were catered by a local restaurant. You got a menu every day from which to select your meals. This was not hospital food, it was cuisine, top quality and perfectly seasoned.\nI then spent 6 weeks in the Elderwood Wheatfield rehabilitation center to learn how to walk again. They had their own kitchen with dozens of employees, and a group dining room where you were encouraged to eat your meals, but they would bring the food to you in your room if you wished. The food was, again, excellent, although the quantity was lacking. The woman who served the food in the dining room was affectionately call mama. One morning at a breakfast of pancakes and (one!) sausage, I shouted across the room, \"Hey mama, who do I have to kill to get another sausage?\" She brought me another sausage.\n\nThe only complaint I had was someone put me on a low salt diet, so when everyone else got vegetable soup, I got tomato soup, still condensed. They just poured it out of the can into a bowl. I called the dietician over to my table and told her, \"Kelly, I can not eat this $#!π, It's not even diluted! You need to have a talk with whoever put me on a low salt diet!\" That was the end of my low salt diet. The next time they had soup I got the same as everyone else. Their kitchen made really great soup!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " From the William S. Middleton VA Hospital. Happy Veterans Day!!! Let's give them a Ribeye!!!\n\nI do believe the frozen steak was placed on the plate and \"cooked\" in the warming cabinet, on the plate, from a frozen state. The puddle and coagulated blood were the clues. I felt compelled to take a photo... Thank you for your service indeed.\n\n\n\n\n\nOn the plus side, I have stayed in German facilities that both had Restaurant quality food and a bar on the top floor and weekend live entertainment.",
"loss": true,
"prefix": "SGM Chef:"
},
{
"from": "gpt",
"value": " I have only had hospital food once as an adult. It was bland. The veggies were overcooked. I had to argue to get whole grain anything instead of white rice, white pasta, and white bread. The desserts had more sugar than I would eat on a regular basis. At least I was only there for a few days.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Very sore subject with me at the moment. \n\nLast time I was a patient in hospital was 9 years ago. I thought the food was fine, not exceptional, but fine. \n\nMy wife recently spent over a month in hospital, a different facility than I was at. The food wasn't very good at all, and to me wasn't very nutritionally sound either. To compound this the dietary dept was totally unresponsive to patient needs. My wife could not consume some foods due to physical limitations, which were not only repeatedly reported to the dietary dept by RN's , but also some of the attending MD's did as well. Each time we were assured it was taken care of, and each time totally ignored. It was enough to affect patient outcome, which is why the doctors got involved.\n\nNow she is in a skilled nursing facility for rehab. The food varies from being pretty good to not so much. She's getting the medical attention she needs, it's just a further thing to motivate her ti work a little bit harder so she can return home.",
"loss": true,
"prefix": "Paid In Grapes:"
},
{
"from": "gpt",
"value": " I'm truly glad that some have had positive experiences with hospital food. This has never happened when I was a guest/subject/experiment. During my last experience, 10 days in the ICU, I was never able to distinguish between the critter, varmint, or vegetable like substance they were serving. Literally nauseating to view and/or smell.\n\nMrs. Boss cooked beef stew at home and brought it to the hospital in serving size containers. The nurses would heat one up for me at meal time. I believe that this saved my life. Perked me right up and gave me the strength to endure 4 surgeries in 4 days. \n\n.40",
"loss": true,
"prefix": "forty_caliber:"
},
{
"from": "human",
"value": " My dad said he had the best cup of coffee in the hospital. He had just spent 30 days in ICU after his bout with Legionnaires' Disease and he got to have his first sip of coffee. He thought it was exquisite.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " I love coffee but the caffeine is said to effect blood thinners,, so it’s disappointing decaf for me. \n\nLawrys used to pour brewed Sanka and it was amazing. The aroma and flavor like none other. \nNo longer available. Nothing like the dreadful Sanka instant that came in my Marine Corps C Rations.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "human",
"value": " Paid In Grapes said:\n\n\n\n\t\t\tVery sore subject with me at the moment.\n\nLast time I was a patient in hospital was 9 years ago. I thought the food was fine, not exceptional, but fine. \n\nMy wife recently spent over a month in hospital, a different facility than I was at. The food wasn't very good at all, and to me wasn't very nutritionally sound either. To compound this the dietary dept was totally unresponsive to patient needs. My wife could not consume some foods due to physical limitations, which were not only repeatedly reported to the dietary dept by RN's , but also some of the attending MD's did as well. Each time we were assured it was taken care of, and each time totally ignored. It was enough to affect patient outcome, which is why the doctors got involved.\n\nNow she is in a skilled nursing facility for rehab. The food varies from being pretty good to not so much. She's getting the medical attention she needs, it's just a further thing to motivate her ti work a little bit harder so she can return home.\n\t\t\nClick to expand...\n\nI had a section of my colon removed and the hospital food was first rate. \nI hesitated eating it because of my surgery. \nBut, stay in the hospital until I ate was the rule and it was fantastic.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "gpt",
"value": " Lee Vining said:\n\n\n\n\t\t\tI had a section of my colon removed and the hospital food was first rate.\nI hesitated eating it because of my surgery.\nBut, stay in the hospital until I ate was the rule and it was fantastic.\n\t\t\nClick to expand...\n\nThat's great. As I had said when I was a patient I didn't have much to complain about food-wise. The yougurt with breakfast was too sweet for me, but I was used to eating homemade plain, most people aren't. That's all I remember as being a negative. Well, not enough grapes, a cup or so, is a sample. I can eat a lot of grapes. I do mean a lot, but I got some and since it was fall they were quite good.",
"loss": true,
"prefix": "Paid In Grapes:"
},
{
"from": "human",
"value": " forty_caliber said:\n\n\n\n\t\t\t...Mrs. Boss cooked beef stew at home and brought it to the hospital in serving size containers. The nurses would heat one up for me at meal time. I believe that this saved my life. Perked me right up and gave me the strength to endure 4 surgeries in 4 days. \n\n.40\n\t\t\nClick to expand...\n\nThat was so sweet that she did that. 4 surgeries in 4 days? WOW that must have been tough, really tough. I like your Mrs Boss.\n\nI was hospitalized last year and my blood pressure that had been previously normal went high because the food was so processed and too much fat. They had barely any vegetables on the menu and it was nearly impossible to get beans or lentils, they had no whole grained anything. I ended up on two blood pressure medications and had swelling in my legs and ankles due to that. It took a full two weeks of eating healthy at home for them to take me off the miserable blood pressure medications, as my blood pressure went back to normal. I continued to take my blood pressure for a month after that and sent it in the doctors to reassure them. I'm back to being on no medications, thank God.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " I forgot to mention, I went into Elderwood on a gurney from the back of an ambulance, and 6 weeks later walked out under my own power. They're physical therapists were THAT good!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI forgot to mention, I went into Elderwood on a gurney from the back of an ambulance, and 6 weeks later walked out under my own power. They're physical therapists were THAT good!\n\t\t\nClick to expand...\n\n,, one of the best days of one’s life, if not THE.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "gpt",
"value": " The last time they kept me for a few days was when I had my neck surgery. I could not have any food for multiple days. After being released from ICU, they gave me some broth and Jello. Not just any broth, mind you. Broth made with real chicken-flavored granules. And Jello. While I am not partial to monochromatic meals, I adored the Jello. Lemon-flavored cubes of translucent deliciousness that were carefully stacked in a small bowl. Exquisite.",
"loss": true,
"prefix": "Kathleen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Trader Joe Products That You Didn't Care For",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I was thinking it might be helpful to the entire community to have a thread about items that we've tried at Trader Joe's that wasn't so much for us.\nAfter having read through alot of this thread :\nhttp://www.discusscooking.com/forums/members/56875-albums1045-picture6713.jpg\n\nI wanted to share some things that my husband or I haven't cared for, \nlike their frozen pre-cooked Meatballs, meh, not so much. They were \nmushy and the flavor was a bit off for us.",
"loss": false,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " ... and I just thought about this one :\nArticle | Trader Joe's\n... it was removed from the freezer case, not so good...",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Apparently these are swill, according to the reviews I've seen. Haven't tried them yet, will use DH as my guinea pig:",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "gpt",
"value": " Did not care for the canned yellowfin tuna, but I have a very high-tuned fishyness taster. DH thinks it's fine.",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "human",
"value": " Lot of their frozen stuff containing meat.",
"loss": true,
"prefix": "roadfix:"
},
{
"from": "gpt",
"value": " Dawgluver said:\n\n\n\n\t\t\tDid not care for the canned yellowfin tuna, but I have a very high-tuned fishyness taster. DH thinks it's fine.\n\t\t\nClick to expand...\n\n\nI agree with you - to fishy and oil taste is unpleasant. \n\nDidn't care for the meatballs, lemon curd, the blintz were not very good either.",
"loss": true,
"prefix": "msmofet:"
},
{
"from": "human",
"value": " When DH had his tooth pulled and I found TJ's full fat yogurt, he loved it!\nNOW, \"EWWWW, it's too creamy\" (please insert whinny 10 year boy's voice here for full effect ) \nOh well",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " I've been shopping there for years, and I can't think of anything to actually complain about, but I'll keep looking. \n\nI've said before, there's no other store I know of that will give your money back with a smile on something you just don't like.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "human",
"value": " We've enjoyed most of the TJ's stuff that I buy, but since the nearest TJs are either 3.5 or 7 hours away, it's a once a year thing.\n\nCostco has a good return policy too.",
"loss": true,
"prefix": "Dawgluver:"
},
{
"from": "gpt",
"value": " Here's an item that I was VERY disappointed in:\nTrader Joe's Camembert w/cranberry sauce wrapped in fillo\n\nthe cheese all melted out ... I'm so glad I thought to line the pan with tin foil!\n\nalso didn't care for:\nTrader Joe's Blondie Baking Mix\n\nVERY dry",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " Kaneohegirlinaz said:\n\n\n\n\t\t\t... and I just thought about this one :\nArticle | Trader Joe's\n... it was removed from the freezer case, not so good...\n\t\t\nClick to expand...\n\n\nDid you actually try those Kgirl? Nope, I'd pass.",
"loss": true,
"prefix": "Kayelle:"
},
{
"from": "gpt",
"value": " Kayelle said:\n\n\n\n\t\t\tDid you actually try those Kgirl? Nope, I'd pass. \n\nClick to expand...\n\n\nyeah K, it's wasn't very good, and I noticed that it was available for very long in the freezer case either, not good, not good at all!",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " We went to TJ's today for some of our regular staple items \n(and loads of snacks too) \n\nand I don't know about y'alls Trader Joe's, but ours offers\nfree samples of select items.\n\nOn this day there was a tasting of\n\n[photo courtesy of TJ's Fearless Flyer]\nArticle | Trader Joe's\n\nHMMMMMM, not so much... weird texture, I DID NOT buy any ... now granted, \nI do like squash, many types, but this one, nope.\nIt took my entire 'where-for-all' to get that down \nand NOT find a trash bin to spat it out. \nDH, well, he was in the next aisle LONG before I\neven reached for that Dixie cup.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " Garlic and Cheese Bread Sticks\n\nNOPE!\nBig thumbs down on this product!\nBought a package the other week to send upstairs to Mr & Mrs Landlord with another squash dish for their late night at work.\nI tasted the squash and it was VERY yummy (Spaghetti Squash Parm) \nBut I didn't taste the bread sticks until I made Chicken Parm for us the other night. (I kept them in the freezer until we had ours)\nThey are to be heated in the oven for 5-7 until golden.\nFirst off, they didn't get golden and then next, they tasted stale and very heavy is the best I can explain, nasty to me. Oily and heavy, not that much cheese flavor and not even a nice bread kind of taste. \nDH and I shared one and threw the rest out.\n\nI DO NOT recommend this product.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "human",
"value": " I have tried hard to like their products but I have been very disappointed in all their frozen food except fish sticks.\n\nI buy maple syrup and nuts there now. Some of their cheap wine is drinksble",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " I think we've been twice to TJ's and weren't impressed much. If I never go into one again, no great loss. We have several Doris Markets to choose from. They are family owned Italian markets which never disappoint. I really should stay away from their bakery!",
"loss": true,
"prefix": "CraigC:"
},
{
"from": "human",
"value": " I put together a Build-Your-Own Taco Bar for the big game this afternoon with our Dear Friends.\nI decided on trying TJ's Carnita\nArticle | Trader Joe's\nIt's going back!\nReally didn't care for the texture, quite frankly.\nThe flavor was \"off\" some how, \njust YUK! \nFortunately, I also grilled some Carne Asada and Pollo Asado, and \nMissus Dear Friend brought over Spicy Shrimp and Lime Cod.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " I haven't found anything at Trader Joe's, or parent company ALDI stores that really make me want to bother going back. Maybe my expectations were just to high, based on the praise I've heard for both of them. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Well, that's unfortunate. Neither DH nor myself have ever had Scones before and the other day I was out grocery shopping with Missus DearFriend. She highly recommended TJ's Blueberry Scones.\nUm, it's a huge NO!\n\nDon't tell Mrs. DF, oh and HEH! [digging through trash can] Wait just a cotton-pickin-minute there cowboy!\nWe're taking this back for a store credit, never mind refunding my credit card, I'm sure we can find other things that we do like",
"loss": true,
"prefix": "Kaneohegirlinaz:"
},
{
"from": "gpt",
"value": " I shop a lot at TJ's... \n\nI have been disappointed mostly with bread... I'm old and old fashioned I guess as I just don't like what I call 'heavy bread\".. \nI still look for that horrid white, squishy, no nutrition Wonder/Rainbow type bread..\n\nWe didn't care for their Cowboy Caviar or their Bacon Jam... Had better of both from other sources.. \n\nI kind of pick and choose, read a lot of reviews and do not have many complaints about TJ's products...",
"loss": true,
"prefix": "Just Cooking:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Anyone got a good jambalaya recipe?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I'm going to be making jambalaya tomorrow and need a good recipe that can't be too spicy. Also I needs onions replaced with leeks and celery with celery seeds.\n\nMy meat selection is going to be some turkey sausages and maybe either chicken thighs or drumsticks or just the sausages idk. I'm only cooking for 3 people so maybe just the sausages.\nEdit - I'm also fine with a gumbo recipe as well and might even encourage it.",
"loss": false,
"prefix": "AnonCooks:"
},
{
"from": "gpt",
"value": " Paul Prudhomme's Poorman's Jambalaya Recipe - Food.com\n\t\t\t\t\t\n\nKiller jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers\n\n\n\n\n\t\t\t\t\twww.food.com",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Being from Port Arthur, I make a good gumbo, but I don't have a recipe. I just do it from memory. https://www.discusscooking.com/threads/new-soups-this-season.140287/post-2024970\n\nAs for Jambalaya, it's been a long time since I've Made it. Paul Prudhomme's recipe should be good.\n\nI also like Isaac Toups' cajun recipes...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEasy Jambalaya Recipe\n\t\t\t\t\t\n\nThe true definition of southern comfort.\n\n\n\n\n\t\t\t\t\twww.vice.com\n\t\t\t\t\n\n\n\n\n\n\n\n\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Disneyland Jambalaya:\n\n\n\n\n\nIngredients\n\n1 lb boneless fresh pork, diced into 1/2 inch cubes\n3 T. vegetable oil\n1/4 t. black pepper, freshly ground\n1/4 t. thyme, dried\n1/4 t. garlic powder\n1 16-oz. can tomatoes, crushed\n4 c. water\n1 1/4 c. rice, uncooked\n2 chicken bouillon cubes\n1 1/2 c. onion, diced\n1 c. celery, diced\n1 c. green bell pepper, diced\n3/4 c. zucchini, diced\n1 t. yellow chili pepper\n1/4 c. scallions, chopped\n1 T. parsley, chopped\n1 c. ham, diced\n1 c. Polish sausage, cooked & diced\n1 c. Italian sausage, cooked & diced\n1 c. okra, frozen, cut\n1 1/2 c. small shrimp, cooked\n1/2 cup Pepperoni chopped.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "human",
"value": " Here is my recipe that I developed when working for Amoretti. Adjust and substitute as you see fit. You will have leftovers, but they freeze well.\n\nJambalayaIngredients:1 Tbs olive oil\n1 onion, chopped\n1 bell pepper, diced\n2 celery stalks, diced\n2 tsp garlic, minced\n2 tsp fresh parsley\nFrank'shot pepper sauce to taste\n2 Andouille sausage links, quartered lengthwise and sliced\n1 large bay leaf\n28oz can diced tomatoes, with juice\n8oz can tomato sauce\n1½ cups rice, cooked\n½ pound small (51/60) shrimp\nSalt and fresh ground black pepper to taste\n\nInstructions:\nIn a large saucepan, sauté the onion, bell pepper and celery over medium heat until the onion is translucent, but not browned. Add the Andouille sausage and cook for 5 to 6 minutes, stirring often. Add the diced tomatoes with juice, the tomato sauce and bay leaf. Add the hot pepper sauce, garlic and parsley and simmer,uncovered, stirring occasionally, for about 5 minutes. Add the cooked rice and the shrimp and simmer 5 minutes more. Remove the bay leaf,and season with salt and pepper to taste.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " I forgot to say, leftover jambalaya is also great for stuffing bell peppers instead of the old worn out, usual stuffing.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Once, long ago, I had a delicious jambalaya type dish. It had whole chicken thighs (with skin and bone,) and shelled shrimp. It was so good, but I have never found a recipe for it and my attempts at making it resulted in a gummy rice.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Something I always use for jambalaya, that helps prevent that gummy rice, is parboiled basmati rice, which has an even lower glycemic index than brown rice, and parboiled rice always stays more firm than any other rice I've cooked, even with more liquid. I started using this in jambalaya, in case some friends who are diabetic want to eat some, as it is \"safer\" for them than other rices, though I warn them not to eat several helpings, like they used to do. \n\nI have been making a simple version of jambalaya since back in the 70s sometime, when I discovered this. The only meat in it is ham, though that can be changed to andouille sausage - something not available around here, back then, and something I use leftover holiday ham in frequently, and usually double the recipe. I sometimes add a diced stalk of celery, if I have some.\n\nJAMBALAYA\n\n4 tb olive oil\n1-4 cloves minced garlic, about a tb\n1/6 tsp powdered bay leaf\n1/2 tsp cloves\n1 tsp thyme, crushed\nThai or cayenne pepper to taste, about 1/2 tsp salt to taste, about a tsp\n1 large onion, diced\n1 red or green bell pepper, diced\n1/2 lb ham, cut in 1/2\" cubes\n6 oz tomato paste\n1/4 c dry white wine (I use vermouth)\n1 c parboiled basmati rice (or any white rice)\n12 oz shelled shrimp, halved, if large\n\nHeat oil over medium low heat, with garlic, bay, thyme, cloves, hot pepper, and salt in a 2-2½ qt casserole or heavy pot. Cook about 2 min. Add bell pepper and onion, raise heat a little, and cook about 5 minutes, until soft. Add the ham, stirring briefly, then add enough water to the wine and tomato paste to make 3 cups, and add to the pot, mixing the tomato paste well, and bring to a boil. Stir in the rice, reduce heat to a simmer, cover, and cook 20-25 minutes, until almost all of the liquid is absorbed. Stir in the shrimp, cover, and cook 3-5 minutes, depending on size of shrimp.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " pepperhead212 said:\n\n\n\n\t\t\tStir in the rice, reduce heat to a simmer, cover, and cook 20-25 minutes, until almost all of the liquid is absorbed. Stir in the rice, cover, and cook 3-5 minutes, depending on size of shrimp.\n\t\t\nClick to expand...\n\nIs that a typo? Should the second \"stir in the rice\" be \"stir in the shrimp\"?",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Yes, that was a typo - I corrected it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " I can't find my the recipe I got from some friends from their travels. The had brought back a spice mix specifically for jambalaya. It was perfect. I eventually rn out and had since created my own but I can't find either paper now. \nPepper, I like yours, mine was fairly simple, just two meats. I used kielbasa and shrimp, although I think I used some leftover ham once. For some reason I've never used chicken although I know, more often than not, it is. My understanding has always been a regional thing - you use what you have! \nLee, LOL, that's a huge pot of food!\nSir LOB, something I've never used is the Andouile sausage, don't know why but I think I was probably not really familiar with it when I first started. \n\nANON, as the OP, please let us know what you finally create!",
"loss": true,
"prefix": "dragnlaw:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Katz Delicatessen’s Famous Pastrami Sandwich",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Today I was watching a very interesting video about the sandwich, and I thought “I might have a go at that!\nI’ve checked out how it’s made:\nRye bread \nHot pastrami \nColeslaw \nRussian dressing \n\nAnyone here had one? Any suggestions or hints? Do you think I can charge $30USD for mine ?",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " Years ago, it was very tasty.\n\nI prefer Montreal smoked meat, probably because it's popular in Quebec and has a big following here, a similar thing to pastrami in NYC. I also make my own smoked meat and have served it in the current restaurant when we tried a stint opening at lunch and I charged 18.00 dollars and was about 5oz. I'm not sure if I'm prepared to spend 30.00 for a sandwich which is around 41.00 CAD.\n\nIn Montreal Schwartz's Deli is pretty famous for their Montreal Smoked Meat.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " pictonguy said:\n\n\n\n\t\t\tIn Montreal Schwartz's Deli is pretty famous for their Montreal Smoked Meat.\n\t\t\nClick to expand...\n\nI can attest to that! Don't remember what we paid, but was certainly not exorbitant else on our salaries we would never have gone there for lunch!\n\nThe other restaurant famous fro it's Smoked Meat was Dunn's.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " The Saint Lawrence Steakhouse, \"La Main\", was across the street from Schwartz's. It had better smoked meat. At one time, Saint Lawrence Boulevard was know as \"The Main\" and so was that deli. But, then we got the language police, so they changed the larger sign to \"The Main\", which is French for \"The Hand\", so that was acceptable to the language police.\n\nI didn't think the pastrami sandwich at Katz Deli in NYC was nearly as good as Montreal smoked meat sandwich.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " That sounds like a version of a Reuben sandwich. No coleslaw, just saurkraut, 1000 Island dressing instead of Russian, Swiss cheese and on toasted rye and then after assembly, broiled lightly to melt the cheese. \nKatz's sounds delicious, and I think I'll try it!",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " We've ordered from Katz's Deli. It was good, but can't say it was any better than what I can buy locally. I buy thin sliced Pastrami and Corned beef to make copycats of Firehouse Sub's New York Steamer sandwich...\n\n\n\nI get inspiration from menus.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "human",
"value": " yummmmmmmmmmmmmmmmmmmmmmmmmmmmm",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Sorry I forgot to add that it has Swiss cheese melting on top of the hot pastrami!",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tSorry I forgot to add that it has Swiss cheese melting on top of the hot pastrami!\n\t\t\nClick to expand...\n\nFirehouse uses Provolone...it works well.",
"loss": true,
"prefix": "GinnyPNW:"
},
{
"from": "gpt",
"value": " From the video I watched, it’s very clear that Katz is a tourist trap. At $30 for a sandwich, it’s not surprising",
"loss": true,
"prefix": "Jade Emperor:"
},
{
"from": "human",
"value": " I’ve eaten that exact sandwich at Katz’ and it’s spectacular.\nBut too much meat, and a bit too fatty for me.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tFrom the video I watched, it’s very clear that Katz is a tourist trap. At $30 for a sandwich, it’s not surprising\n\t\t\nClick to expand...\n\nIt’s really not. It’s a classic NYC deli that regulars go to every day.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tIt’s really not. It’s a classic NYC deli that regulars go to every day.\n\t\t\nClick to expand...\n\n\nMeg Ryan seems to like Katz Deli. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " i like a good tourist trap!!!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\ti like a good tourist trap!!!\n\t\t\nClick to expand...\n\nI see Katz's as a NYC institution rather than a tourist trap. I don't think they relay on tourism for much of their business.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tToday I was watching a very interesting video about the sandwich, and I thought “I might have a go at that!\nI’ve checked out how it’s made:\nRye bread\nHot pastrami\nColeslaw\nRussian dressing\n\nAnyone here had one? Any suggestions or hints? Do you think I can charge $30USD for mine ?\n\t\t\nClick to expand...\n\nI don't know but, if I am ever around and you make one for me, I will write a review that will make others want to pay $30 dollars for it!",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tMeg Ryan seems to like Katz Deli. \n\nCD\n\t\t\nClick to expand...",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tI see Katz's as a NYC institution rather than a tourist trap. I don't think they relay on tourism for much of their business.\n\t\t\nClick to expand...\n\nMan O man are you spot-on correct.\nWe love the entire menu at KATZ but usually go for the pastrami.",
"loss": true,
"prefix": "Lee Vining:"
},
{
"from": "human",
"value": " Jade Emperor said:\n\n\n\n\t\t\tSorry I forgot to add that it has Swiss cheese melting on top of the hot pastrami!\n\t\t\nClick to expand...\n\nThat is definitely NOT kosher!!!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Cooking Basmati Rice so it Doesn't Stick",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nI would like to cook Basmati rice so that it does not stick together and become gummy. I already know most of the principles (for example, making sure the starch is rinsed off well, correct water:rice ratios, etc.). Therefore, I don’t need a whole recipe or explanation. I just have a question about a specific step, since I've heard two different approaches:\n\n\na. Some people say that you should first bring the water to a boil by itself, then add the rice after.\n\nIf you do it this way, I noticed that when you add the rice to the boiling water, the water stops boiling due to cooling.\n\nIn this case, should you bring the water and rice back to a boil before turning the stove to low or turn the stove to low as soon as you add the rice and it \"naturally\" cools the water?\n\n\n\nb. Some people say that you should add the rice and water in the pot first, then bring both together to a boil.\n\nIf you do it this way, how long should you keep the mixture boiling before you turn down the heat?\n\n\nI learn best when I understand \"the why,\" so if anyone knows the rationale behind their decision, that would be helpful, too\nThank you.",
"loss": false,
"prefix": "brak86:"
},
{
"from": "gpt",
"value": " Sorry, \nbut the only rational I have is that it works for me. \nI add the water to the well rinsed rice, give it a stir, leave the lid off and I don't exactly stand over it and stare but I stay close by, when it comes back to the boil I give it a quick stir, pop the lid on, lower the heat immediately.\n\nJust out of curiosity, how many are you cooking for? 1, 2, 4?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I don't cook a lot of rice, about twice a week and don't own a rice cooker or use one in the restaurant, just getting that fact out there.\n\nI buy Daawat basmati rice which is aged for 2 years and I also soak it for about 30 minutes and then run the rice through multiple changes of water until it runs fairly clear. I add the rice to the cold water and bring to the boil and then in a 350 oven, covered for 15 minutes, pretty basic and it's never let me down.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " On your specific question, so far it looks like pictonguy and I both advocate for B.\n\nand I add that as soon as it returns to a boil, turn it down. \nBoiling it for any specific length of time after that is not doing anything other than perhaps evaporating water that you need.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I can't say why it works but I cook brown basmati rice.\nI boil a big kettle of water, once boiling I put in 4 cups of brown rice, cook it for 28 minutes, then pour it through a strainer.\nMix in frozen green peas, cooked diced onions and cooked diced red peppers. It makes 4 qts of veggie brown basmati rice, and I freeze it until we need it, then keep it in the fridge.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " have a friend who pretty much does the same thing. Not sure just how long she boils it for but then she drains it, puts it back in the pot while dishing out the rest of the meal and it's perfect! I was really amazed!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " oh boy, I just googled the science of cooking rice - mind boggling. \nIt boils (ha ha pun) down to the fact that it is the evaporation of the water that makes all the difference in both quantity and time. Has nothing to do with the type of rice!\nNot going to go into it any further - my brain is buzzing.\nGo on.. check it out.. you know you're going to.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " brak86 said:\n\n\n\n\t\t\tso that it does not stick together and become gummy.\n\t\t\nClick to expand...\n\nI've just reread your question. The only answer I can think of for that particular statement is ... too much water. Perhaps you are not \"simmering\" it long enough (or high enough?) to evaporate the excess? Or it is sitting too long in excess liquid? \n\nBy being gummy, is it still al dente? meaning still with a bit of 'chew'? or completely turned to mush?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " We cook and farm a lot of rice in S. Texas. \n\nHere is the recipe that we use EVERY time and it works EVERY time. Works with any kind of white rice variety. I think what's missing is the oil from the above discussion. The rice should look chalky from cooking in the oil before any water hits the pan. \n\nDescription:\nSource: Julia Child\nOriginal URL:\nYield:\nActive:\nTotal:\nIngredients:\n Rice\n Water\n 1 tablespoon oil or butter per cup of rice\n salt\n\nInstructions:\n The measurements should be exact.\n\n[rice:water ratio 1:2]\n\n\n Heat the oil in heavy bottom saucepan then add the rice. Cook rice stirring frequently over high heat.\n When some the rice grains start to look chalky add the water and salt to taste.\n When the rice comes up to a boil, cover, reduce heat to slow simmer and cook covered for about 20 minutes.\n As rice cooks small \"oyster\" holes will appear as more and more of the water is absorbed. Rice is done, when all water is absorbed. Tilt pan to side to see if water remains in the holes. Remove from heat, cover, and allow to steam for 10 more minutes.\n\n.40",
"loss": true,
"prefix": "forty_caliber:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tI don't cook a lot of rice, about twice a week and don't own a rice cooker or use one in the restaurant, just getting that fact out there.\n\nI buy Daawat basmati rice which is aged for 2 years and I also soak it for about 30 minutes and then run the rice through multiple changes of water until it runs fairly clear. I add the rice to the cold water and bring to the boil and then in a 350 oven, covered for 15 minutes, pretty basic and it's never let me down.\n\t\t\nClick to expand...\n\nWhat ratio of rice to water are you using?",
"loss": true,
"prefix": "Paid In Grapes:"
},
{
"from": "human",
"value": " I use the knuckle method where the water comes up to my first knuckle, it's a traditional method that was shown to me by a Indian chef back in the early 80's. For whole grain rice's I do use ratio's simply because my normal way doesn't work, but I rarely use whole rice with the exception for brown basmati, which I do use periodically and the ratio is generally 1:2 rice to water.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " I have only cooked brown basmati rice. I have never had it stick or get gummy. I don't soak it or put any oil. I do rinse it a lot. I have tried @blissful's \"pasta method\" and it cooked up fine. However, it didn't have nearly as much of the distinctive basmati aroma as it usually has.\n\nLike @pictonguy, I use a ratio of 1:2 rice to water.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tI have only cooked brown basmati rice. I have never had it stick or get gummy. I don't soak it or put any oil. I do rinse it a lot. I have tried @blissful's \"pasta method\" and it cooked up fine. However, it didn't have nearly as much of the distinctive basmati aroma as it usually has.\n\nLike @pictonguy, I use a ratio of 1:2 rice to water.\n\t\t\nClick to expand...\n\nYeah I've used the \"pasta method\" a few times for convenience purposes for specific events where time and labor was a situation. Yeah most of the flavor goes down the drain.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " I used to use the micro-wave, quite a while ago, don't remember the timing. But it worked for me, never had to worry about forgetting it on the stove and burning.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Buy yourself a rice cooker, wash the starch off, 2 to one water to white rice ratio or 3 to 1 for brown rice, and, to quote Ron Popeil, \"set it and forget it\". You'll never look back.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " Pictonguy, Thank you. Tells me what I need to know. \n\nUsing the knuckle method I find it's about 1 1/2 to 1 ratio, and it's very pan specific. \n\nI would have to say that brown basmati is my personal favorite rice.",
"loss": true,
"prefix": "Paid In Grapes:"
},
{
"from": "human",
"value": " Paid In Grapes said:\n\n\n\n\t\t\tPictonguy, Thank you. Tells me what I need to know.\n\nUsing the knuckle method I find it's about 1 1/2 to 1 ratio, and it's very pan specific.\n\nI would have to say that brown basmati is my personal favorite rice.\n\nClick to expand...\n\nIt certainly is my favourite. I'm reminded of a discussion I was having at lunch time with a coworker. She was from India. We were talking about food. She said that we (her and her family) had the best rice, from India. I said, \"I know. I have better.............. Brown basmati.\" She was skeptical. I brought her a small bag of brown basmati the next day. She tried it. She agreed with me. So, did her husband.",
"loss": true,
"prefix": "taxlady:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Storing Cooked Rotisserie Chicken to Keep it Moist?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " Hello,\n\nI like to buy cooked whole Rotisserie chicken at the grocery store, eat some of it when I get home, then store the rest in my fridge for the next couple days. As you all probably know, the problem is that chicken is notorious for getting dry. I know that certain reheating methods are better to prevent over-drying, but I have a specific question about storing the chicken:\n\nIf I poured a lot of liquid (chicken stock or brine, for example) in the tupperware so that the cooked chicken was bathing in the liquid while in the fridge, would that keep the chicken moist? I know something like that is common for uncooked chicken (like a marinade), but I was wondering if that was helpful to keep cooked chicken moist? Also, maybe a silly question, but would it be safe, or is there any risk of illness for cooked meat sitting in liquid in the fridge?\n\nThank you,",
"loss": false,
"prefix": "brak86:"
},
{
"from": "gpt",
"value": " When I buy a rotisserie chicken, I cut it in half down the middle, place onehalf in a zipper bag and freeze it. The other half I keep in the refrigerator in a plastic zipper bag and make two meals out of it, one with the leg and thigh, and one with the breast and wing. Or sometimes I eat the wing with the leg and thigh. The zipper bag wil retain the correct amount of moisture. Submersing in liquid isn't going to keep it moist, it is going to turn it into chicken flavoured Jell-O.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I also find that storing cooked chicken, even store bought rotisserie chicken in a zipper bag keeps the chicken from drying out. If the chicken was already dry, it won't fix that.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Well, if it's dry from being overcooked to begin with then there's no liquid that will save it, it will be dry. if it's still moist and succulent then I would remove all the meat from the carcass and Ideally vac pack it but at least put in a zip lock and remove as much air as possible. Generally that meat is for other purposes like sandwiches, soup, curries etc and generally just a little moisture under a low heat will bring it back, mostly.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I agree with the others. Don't use the container it originally came in, whether foiled paper or not. Use a plastic zip bag, trying to get as much air out as possible.\n\nBTW, Welcome to DC brak86! Hope you stick around. Got more questions? Got handy tips you'd like to share?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Never had this problem. I cut the chicken in the have, or quarters. and put in a Ziplock bag/bags. Refrigerate, without any problem.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " I'm guessing it has been stored in it's original container, hence the drying out.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thank you all very much.",
"loss": true,
"prefix": "brak86:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: What is the best material for cutting boards?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " What is the best material for cutting boards for meat, vegetables, and kneeding dough?",
"loss": false,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " Plastic or wood\n\nI use plastic because they are cheap, durable and go in the dishwasher.\n\nThe most important attribute for a cutting board is that the material must be soft so that they dont ruin your knives. Those thin plastic mats are bad as are even mor crazy things like glass cutting boards.\n\nYou dont need a cutting board for kneading dough.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " I use these inexpensive plastic bartenders boards in my little apartment kitchen.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " What jennyema said. \n\nAlso, avoid bamboo boards. The bamboo isn't so hard but the epoxy they use to make it into a board is super hard and tough on knife edges.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " You need to explain what criteria make up best for you. There is no one best, it will vary by what is important to you.\n\nI prefer plastic/nylon. They're easier to care for.\n\nThere is a lot of bad hype about wood and hygiene. You'll find good science that states that wood naturally kills bacteria better than plastic boards. The bad science is to extend that to wood being safer.\n\nIt's not.\n\nIt doesn't kill enough bacteria to be food safe. You have to wash both of them to be food safe.\n\nPlastic, you can sterilize. Wood you can't. This is why Health Departments require plastic for food service environments.\n\nYou don't need a board for kneading dough. It can simplify clean up but that's the extent of things. For some doughs, a marble surface is better for how it keeps the dough cooler, less natural stickiness and so forth.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " I wish someone would explain the difference in the glue used with bamboo and the glue used with other woods. Please???\n\nAll my cutting boards are laminated - meaning glued together. I know my big one is maple, not sure what two others are but think they are maple too. Maybe another one is bamboo, again not sure.\nMy 4 little individual ones are bamboo, which is reputed to be the hardest material in as it is actually a grass and less porous. I seem to use these the most right now. I go in spurts of use with various ones.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " My understanding is it's not so much the glue as the silica bamboo contains. Silica can be quite hard and contribute to chipping your knife edges as well as just faster wear.",
"loss": true,
"prefix": "thymeless:"
},
{
"from": "gpt",
"value": " So, Cooking4Fun, I would say, unless you are standing over a cutting board with your $300.00 chef's knife for 8 hours a day... \n\nthe best board would be wood - any wood. \n\nTop 6 Cutting Boards",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I have two cutting boards, both wood. Both are maple. They don't dull or damage my knives, are easily cleaned with hot soapy water, and have lasted for over 20 years.\nI bought a plastic cutting board several years ago, and found that it had deep scratches from my knives after a few uses. Ease of cleaning? No, trying to clean the cuts, even with a bleach solution, was more trouble than just washing the wooden boards.",
"loss": true,
"prefix": "Marlingardener:"
},
{
"from": "gpt",
"value": " I kept a stiff nail brush at all of my sinks, 3 barns, kitchen, bathroom, (and out door shower, ). Not only for used on nails!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " Marlingardener said:\n\n\n\n\t\t\t. . . I bought a plastic cutting board several years ago, and found that it had deep scratches from my knives after a few uses. Ease of cleaning? No, trying to clean the cuts, even with a bleach solution, was more trouble than just washing the wooden boards.\n\t\t\nClick to expand...\n\nPut your plastic CB in the dishwasher and run it. Use the sanitize cycle if just the wash cycle isn't enough. I've been using plastic cutting boards exclusively for decades with zero issues.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "gpt",
"value": " The problem with the hard epoxy and bamboo cutting boards is the amount of epoxy. All of the bamboo boards that I have seen were mad of very narrow slats of wood, usually about 1 mm thick. They look like they are made of 2/3 or less of bamboo and 1/3 or more of epoxy.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Ahhh, I have never seen those. I will keep that in mind while looking,",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I just remembered another detail about bamboo cutting boards. Those very narrow slats of bamboo that are glued together, often they glue them into about 1-2 cm wide pieces and then glue those together. That gives an appearance that is similar to the appearance of wood that is glued together from long, straight pieces of wood.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " thymeless said:\n\n\n\n\t\t\tYou need to explain what criteria make up best for you. There is no one best, it will vary by what is important to you.\n\nI prefer plastic/nylon. They're easier to care for.\n\nThere is a lot of bad hype about wood and hygiene. You'll find good science that states that wood naturally kills bacteria better than plastic boards. The bad science is to extend that to wood being safer.\n\nIt's not.\n\nIt doesn't kill enough bacteria to be food safe. You have to wash both of them to be food safe.\n\nPlastic, you can sterilize. Wood you can't. This is why Health Departments require plastic for food service environments.\n\nYou don't need a board for kneading dough. It can simplify clean up but that's the extent of things. For some doughs, a marble surface is better for how it keeps the dough cooler, less natural stickiness and so forth.\n\t\t\nClick to expand...\n\nI want a board for dough. I don't have a table suitable for dough. I need a surface to put over either a small table or the oven range to use as the surface.",
"loss": true,
"prefix": "Cooking4Fun:"
},
{
"from": "gpt",
"value": " When I was first getting into cooking, in those kitchens for 4, back in school, I got a piece of muslin, about 28\" square, if I recall, and kneaded dough on it, rolled dough on it, and other things the thing was sold for. I don't even remember what they called it, but it just got a bunch of flour rubbed into it, before working on it.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " Pepper, it's called a pastry cloth. I only mention it to making DuckDuckGoing (Googling) it easier. That really does sound like a good solution, if @Cooking4Fun has a flat surface to put it on.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Cooking4Fun said:\n\n\n\n\t\t\tI want a board for dough. I don't have a table suitable for dough. I need a surface to put over either a small table or the oven range to use as the surface.\n\t\t\nClick to expand...\n\nAmazon has Cutting Board Stove Top Covers in all price ranges. I have one myself, mostly for working with doubh, but it also gives me another counter surface to work on without messing up my glass top stove.\n\nI prefere wood cutting bosrds because plastic dulls your knives. I especially like bamboo boards because they do not require a ton of maintenance and they're inexpensive to buy and replace.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Oops!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " In my restaurant, health guidelines dictated plastic cutting boards, which worked perfectly fine especially if you understand the sources and the fact that they can be ordered any thickness, size and color. Personally I use wood and do have a couple of smaller plastic ones for convenience of clean up for small jobs.",
"loss": true,
"prefix": "pictonguy:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Do You Invest In Presentation?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " My background in high end hotels means that every meal is served with an eye to prettiness. I was taught that you eat with the eye. I don’t agree that sh*t food can be gussied up, but a lovely looking plate can be very inviting.\nSo, do you put at least some effort to make your dishes look nice every time? I know that I certainly do.\nEven little things like wiping the plate, arranging the food so it doesn’t look like prison slop and etc.",
"loss": false,
"prefix": "Jade Emperor:"
},
{
"from": "gpt",
"value": " It depends. I don't put any effort into presentation when I'm just cooking for myself. If I have guests, I do make an effort to make the plate of food like nice, but I am by no means talented in food styling. So, even with guests, I am mostly focused on making the food taste good, and do the best I can to make the food, and the dinner table, look inviting. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " I agree with CD. If I'm serving others I try to go the extra mile. But I live alone and 99% of the time it's just me. The only thing I'll say is that I do resist the urge to eat from disposable dinnerware and I usually sit at the table and not in front of the TV.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Im like the others. I dont go above a beyond if its just me or my immediate family. When hosting others, I may take it to the next level, but still not overboard. I do some test cooking for a food blog where I do make more of an effort, but as good as I think my pics are of my plates, they're nothing like some off the others. It's not that I'm not capable of it, I just like to eat more than I like to decorate / present. I also don't own any nice looking bowls, dishes and all that stuff, so as nice as Itry to make it, it's still sitting top of crap lol. Although, last year my wife bought me a bunch of new dishes to help with my presentation .",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " This is my own observations and my personal take on the matter as a professional chef with around 50 years experience. \n\nI suspect you mean for ourselves, family and friends. I'm with CD and Steve and if it's just for myself or family, then I'm generally putting the food on the plate but of course there will be a degree of arrangement with 2 or more plates that could be considered a concerted effort to make all the plates look similar, that is just an inherent result of someone that enjoys cooking, and of course there are people that just put food on a plate hap hazard that don't qualify, but in the general sense that comes with the enjoyment of cooking.\n\nIf it's a dinner party some people do as above and basically arrange all the food in a similar location on the plate and try to make the amounts fairly equal, and they're done and hopefully enjoyed by all and nothing wrong with that.\n\nOther cooks, and these would generally be people that take cooking as a more serious and personal endeavor who generally have more culinary energy that can and do generate food with flair, creativity, and a touch of rebellious seasoning, so to speak. In regards to presentation it isn’t just an afterthought, it’s a statement and making food look as good as it tastes, transforming a simple dish into something that feels like an experience.\n\nFirst let me say that all attempts at making a plate more appealing by being creatively arranged, is gratefully acknowledged, and more power to them.\n\nHere's a little more detail and again from my personal observations.\n\nAt one end, you have beginners who are just learning basic techniques—how to chop an onion, season properly, or understand cooking times. As they progress, they start developing more nuanced skills, like balancing flavors, controlling heat, and grasping fundamental culinary theories (such as Maillard reactions for browning, or emulsification for making smooth sauces).\n\nThen comes culinary acuity—the ability to not just follow techniques but to instinctively adapt them. This is where cooks transition from execution to true craftsmanship, experimenting with flavors, knowing when to adjust seasoning by taste alone, and developing their unique style.\n\nAt the highest level, there are professionals and master home cooks who combine deep technical expertise with creativity, presentation skills, and a strong understanding of ingredients. These are the people who can take a classic dish and refine it or reinvent it entirely, because they fully understand the rules—and know when to break them.\n\nMy personal experience as a chef\n\nI've either owned or worked in small high end establishments which is generally different on many levels than a high end hotel for example, but have filled in for friends that were chefs in hotel settings when they needed some help.\n\nIn short, hotels focus on scale, consistency, and luxury service across multiple dining experiences, while small high end restaurants often lean toward hyper local, highly curated experiences driven by a chef’s personal touch. Both have their strengths just depends on what kind of dining experience one is after.\n\nFor example hotels work with factors like standardization (formulated recipes) and consistency, they serve large volumes of food. They generally have a large structured brigade tasked to individual disciplines. This is to ensure menu stability and while seasonal menus may be updated, hotels typically maintain signature dishes that guests come to expect and this is the fundamental processes that make them successful, although there is also quite a bit of variability generally associated with who the head chef is and the experience of their brigade, which does leave the cooks with a wide range of interpretation and creativity while maintaining the basic philosophy, and some of the best and beautiful plates have been from hotels.\n\nSmaller high end restaurants work on a different foundation mostly based by an ingredient drive approach which generally prioritizes local high end ingredients and menu's based on availability which requires multiple menu changes not only seasonally but within a season as well. With smaller brigades there's more control over menu innovation and with fewer diners more focus can be applied on a more personal level even tailoring dishes based on personal preferences.\n\nNeither is better, just different. Sorry this was long but hey, that's my MO.",
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"value": " caseydog said:\n\n\n\n\t\t\tI don't put any effort into presentation when I'm just cooking for myself.\n\t\t\nClick to expand...\n\nLike the rest who've said this, neither do I. But then my normal plating is pretty much always the same. Meat, vegies, carbs, knife 'n fork. If salad is being served then in a separate bowl/plate to the side. If bread is on the menu, alone it goes on my plate, company the bread is in a bowl or plate, to help themselves. Sometimes I put a small plate for them to use if the dinner plate is fully loaded or on the wet side. But close friends, no. \nNow-a-days without serving even friends, it is still the same and sometimes more effort so as to take a picture LOL for here! But then not often as by that time I just want to eat. \n\n\nSteve Kroll said:\n\n\n\n\t\t\tand I usually sit at the table and not in front of the TV.\n\t\t\nClick to expand...\n\nI'm usually bringing it to my computer, cover the keyboard so there's no accidents. It is really my only table to eat at, even then it is necessary to clear a bit of space. Rare but on occasion I've got space at teh cooking table and so try to sit as if at a dinner table and entertain myself with my own thoughts.\n\n\npictonguy said:\n\n\n\n\t\t\tNeither is better, just different. Sorry this was long but hey, that's my MO. \n\nClick to expand...\n\nI love your breakdown. Actually very helpful for my the overall outlook. See the following - which has taken me 80 years to reach.\n\n\npictonguy said:\n\n\n\n\t\t\tAt one end, you have beginners who are just learning basic techniques—how to chop an onion, season properly, or understand cooking times. As they progress, they start developing more nuanced skills, like balancing flavors, controlling heat, and grasping fundamental culinary theories (such as Maillard reactions for browning, or emulsification for making smooth sauces).\n\t\t\nClick to expand...\n\nStill working on those. \n\nAnd then there are days that clean-up is a real breeze. Wipe the can opener, wash the fork, rinse and toss the can.",
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"value": " Steve Kroll said:\n\n\n\n\t\t\tI agree with CD. If I'm serving others I try to go the extra mile. But I live alone and 99% of the time it's just me. The only thing I'll say is that I do resist the urge to eat from disposable dinnerware and I usually sit at the table and not in front of the TV. \n\nClick to expand...\n\nThis",
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"value": " Not at this stage of my life.",
"loss": true,
"prefix": "HeyItsSara:"
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"from": "human",
"value": " I dislike spending effort to decorate plates (fussy work). However, I make the effort on occasion.",
"loss": true,
"prefix": "Andy M.:"
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"from": "gpt",
"value": " No, I'm not too good at presentation so I pay particular attention to the \"tastiness\", to make up for it! \nThumbs up for anyone who invests in presentation, well done to you!\nIt isn't easy!",
"loss": true,
"prefix": "Meryl:"
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"value": " We usually don't plate meals for people. If it is a special occasion and we are making something plated for us we try. I am not as good as Katheen at this.",
"loss": true,
"prefix": "FrankZ:"
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"value": " larry_stewart said:\n\n\n\n\t\t\tIt's not that I'm not capable of it, I just like to eat more than I like to decorate / present.\n\t\t\nClick to expand...\n\n\nI'm right there with you. I've been a pro for almost 40 years, but just can't get motivated to do put a lot of effort into photographing my supper. I want to eat it before it gets cold. \n\nI also have an aversion to putting a lot of effort into photos I'm not getting paid for. If you love doing something, don't make it a job. \n\nCD",
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"value": " I don't decorate per se, but fer shure I keep the protein, carbohydrate and vegetable separate. I hate it when I see a steak served sitting on top of a pile of mashed potatoes. You try to cut the steak and it looks like a scene from the Doctor Pimple Popper show. The only dish I can think of that the meat belongs on top of the carb is Loco Moco!",
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"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI don't decorate per se, but fer shure I keep the protein, carbohydrate and vegetable separate. I hate it when I see a steak served sitting on top of a pile of mashed potatoes. You try to cut the steak and it looks like a scene from the Doctor Pimple Popper show. The only dish I can think of that the meat belongs on top of the carb is Loco Moco!\n\t\t\nClick to expand...\n\nThere is a reason that I cherish my divider plates!",
"loss": true,
"prefix": "Kathleen:"
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"value": " Mr bliss and I usually eat together or alone together, not much for entertaining at home. \n\nI like to make sure mr bliss has lots of choices for toppings or flavorings, stir fry sauce, or basil and oregano, zaatar seasoning mix, lemon, salt and pepper, salsa in 3 colors/flavors, brown sauce, ketchup and ketchup w/balsamic vinegar, chopped onions or tomatoes.\n\nSometimes when he is away working on something (he's retired) or outside, I'll make up a tray of food, smaller plates with many choices. Things like apple sauce, baked beans, mac n'cheeze, soup, toast w/tofu, crackers, dipping sauces with whatever main food choice I make for the day.",
"loss": true,
"prefix": "blissful:"
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"value": " Kathleen said:\n\n\n\n\t\t\tThere is a reason that I cherish my divider plates!\n\t\t\nClick to expand...\n\nI don't go as far as, \"none of my foods can touch each other,\" I just don't want one to interfere with safely eating the others.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
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"value": " I can become as obstinate as a four-year-old. And there ARE rules for what can touch other things. I have one single friend who understands perfectly. Like mashed potatoes can touch meat IF there is gravy on both. Mashed potatoes cannot have liquid of string beans bleeding into it.....nor may a string bean stray into the mashed potatoes....same for the meat and gravy concoction. \n\nThere is not enough room on this forum to explain all of the rules.",
"loss": true,
"prefix": "Kathleen:"
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"from": "gpt",
"value": " Yeah, I have a friend and everything on her plate can't touch another food and sauces need to be in the side. She also eats one food at a time and is careful not to have any of that food touch another.",
"loss": true,
"prefix": "pictonguy:"
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"value": " I do think about how the food looks a little bit. Mostly this relates to colour - I am not fond of a \"beige\" plate of food. But also, a colourful plate also usually means a reasonable selection of vegetables and therefore, hopefully a reasonable balance in terms of nutrition. And of course, I chuck on some parsley or other herb for a stunning garnish!",
"loss": true,
"prefix": "KatyCooks:"
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"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI don't decorate per se, but fer shure I keep the protein, carbohydrate and vegetable separate. I hate it when I see a steak served sitting on top of a pile of mashed potatoes. You try to cut the steak and it looks like a scene from the Doctor Pimple Popper show. The only dish I can think of that the meat belongs on top of the carb is Loco Moco!\n\t\t\nClick to expand...\n\nI don't want a steak or chop to be on top of the carb. But, if the meat is in chunks in a sauce, then it can go on top of the carb. I also make an exception for a Danish dish, called burning love. It's fried, cubed bacon and chopped onion with mashed potatoes. The potatoes are served with the bacon and onion on the side, but largely on the mashed potatoes.",
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"value": "This is a cooking forum thread titled: Making your own lunchmeats",
"loss": false,
"prefix": null
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"from": "human",
"value": " I've been trying to eat healthier, and I have developed a major interest regarding how my food is made and from where it comes. \n\nI really like deli foods. Unfortunately, I have found that many deli meats no longer like me. I do not know whether it is preservatives or what. (Even the \"fresh oven-roasted turkey breast\" seems to make me a bit queasy of late.) So this weekend, we used a sous vide to make a turkey breast for lunch meat.\n\nI wanted the turkey to be moist and not to crumble when sliced. I also wanted something flavorful. Since we were not roasting the breast, we simply dropped the frozen breast into a food saver bag. Then the following items were tossed in:\n\n\n1 teaspoon of kosher salt\n1 tablespoon of dried herbs de provence\n1 teaspoon of hot shot (medium ground red/black pepper mix)\n1 teaspoon of sweet paprika\n1 teaspoon of cumin\n1/8 teaspoon of onion powder\nAfter vacuuming out the air, we sealed the bag. Then we put it in the sous vide and let it cook for a few hours (according to the recommended sous vide book setting.)\n\nWe put it in an ice bath immediately after removing it from the sous vide and then into the refrigerator until cold. Then we opened the bag and drained the juices before removing the skin and slicing.\n\nIt was very juicy and sliced beautifully. Even the next day, it remained moist and delicious. I think it measured up to anything made by the local deli - even the good one. \n\nMy sandwich had turkey, a bit of mayo, and avocado slices. It would have been near perfect with bacon too. \n\nDoes anyone else make their own lunch meats?\n\n~Kathleen",
"loss": false,
"prefix": "Kathleen:"
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"value": " I've never made deli meats, but I did use leftover meats for Himself's lunch. That was back in the good ol' days when he used to work...*sigh*. But I digress. I would slice the chicken breast meat thin, same with roasted beef (eye of round made a very nice slice for sandwiches), boneless pork loin, and definitely leftover meatloaf. I'd make meatloaf just to have leftovers for sandwiches.",
"loss": true,
"prefix": "Cooking Goddess:"
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"value": " I have experimented with various meatloaf recipes for cold cuts.\n\nWhen I make meatloaf specifically for sandwiches I use Morton curing salt instead of table salt. It gives the finished product a rosy pink color similar to deli cold cuts. I intentionally over season the meatloaf that will be served cold or at room temperature to give it a little kick. Also weight the meatloaf after it has baked and leave the weight in place until it has chilled in the refrigerator. I have made them with ground turkey, beef and pork, whatever happens to be on sale at the time.\n\nI have found that a spiral sliced ham can be a better value than lunch meat if you have a house full of people to entertain for a weekend. It can make an appearance at breakfast lunch or dinner. A half of a spiral sliced ham from Aldi's usually is priced at $1.49-$1.69/lb and certainly makes more of a statement than a plastic bag of deli ham for $4.00 to $9.00/lb plus you get the bone and scraps for a big pot of soup.\n\nRoast pork, beef or chicken can also be a good value if you watch the sales.\n\nDon't forget salad mixtures for sandwiches, egg, chicken or ham salad. The \"ham\" salad can be made from an inexpensive package of hotdogs ground in a food processor with some onion, pickles or horseradish, a little mayonnaise and some spices.\n\nCream cheese with various additions can also make a great sandwich filling, try chopped green or black olives, walnuts, pimento, etc...\n\nLook at some of the cookbooks and brochures from the 1940's and 50's or take your inspiration from Dagwood Bumstead!\n\nOne final thought, if you are trying to eat healthier then it might be time to break the sandwich habit and focus on a salad or plate meal. Sandwiches are a fairly recent phenomenon in American meals. They did not become a big part of our normal eating routine until the great depression and the invention of the automatic bread slicing machine in the late 1920's. \n\nGood luck!",
"loss": true,
"prefix": "Aunt Bea:"
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"value": " Thank you both for the comments and suggestions. I've been using leftovers, making salads, cooking meatloaves, etc. for decades. I've also been brown-bagging it for over 30 years. Ridding myself of a sandwich option pretty much rids myself of lunch on many days. (I can cut a sandwich in two bite pieces and eat it while I work - which is my only option on many days.)\n\nI'm specifically seeking how to make deli-style lunch meats, and the turkey turned out good. To make it more deli-like, I would need a slicer - though the thinly carved pieces were delicious. I'm considering a rare roast beef next. \n\nI doubt that I would have thought to make my own except that deli-purchased meats have caused some queasiness, and I believe it is because of the high salts and preservatives found in some products even when purchased from different sources. \n\nToday, I have my turkey on homemade honey-oat bread with mayo, avocado, and I added bacon. \n\n~Kathleen",
"loss": true,
"prefix": "Kathleen:"
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"value": " I never buy cooked meats for sandwiches. I sometimes buy a piece of raw gammon from the \"good\" butcher to cook myself and use it for at least one hot meal and sandwiches, salad, etc. Likewise a chicken (always buy whole ones as they're more economical than portions), or a small joint of lamb or pork. Almost all packaged meats for sandwiches contain nasties that enable them to stay on the s/market shelves for ages but spoil the taste and can give people unpleasant symptoms..\n\nI used to salt my own pork to make ham or bacon, etc., but haven't done it for ages. Ridiculous as it may sound, I don't have time now I'm retired!",
"loss": true,
"prefix": "Mad Cook:"
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"from": "gpt",
"value": " This is a good basic recipe similar to what I make, I leave out the smoke and up the garlic. Sometimes I add marjoram or thyme. If you want more of a deli type texture instead of the meatloaf texture put a third of the meat into a blender with the water to make a homemade version of pink slime, it's gross but it does seem to do the job. When I remove the plastic wrap I re-wrap mine in aluminum foil and then bake them and allow them to cool in the foil wrapper.\n\nReal Homemade Bologna Recipe - Allrecipes.com\n\n You can use this as a starting point for things like pickle and pimento, olive loaf, dutch loaf etc...\n\nSteve's Gyro recipe is also a good starting point, just change up the meats and the spices until you find a combination that you enjoy.\n\nhttp://www.discusscooking.com/forums/f21/homemade-gyros-with-tzatziki-sauce-89641.html\n\nGood luck!",
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"prefix": "Aunt Bea:"
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"value": " What fabulous ideas from all of you! I'm c&p like mad. \n\nI've gotten to the point I just hate all packaged lunch meat.\n\nFantastic thread Kathleen! Your particular kind of sous vide machine is on my wish list. I would especially like not having a permanent one on my counter.",
"loss": true,
"prefix": "Kayelle:"
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"from": "gpt",
"value": " What a wonderful idea! My husband and I dream about getting a slicer and doing our own lunch meat...somehow it seems less like a dream and more of something we could actually do!",
"loss": true,
"prefix": "StormyNight:"
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"value": " Aunt Bea said:\n\n\n\n\t\t\t.\n\nSteve's Gyro recipe is also a good starting point, just change up the meats and the spices until you find a combination that you enjoy.\n\nhttp://www.discusscooking.com/forums/f21/homemade-gyros-with-tzatziki-sauce-89641.html\n\nGood luck!\n\t\t\nClick to expand...\n\n\nKathleen, if you haven't made Steve's recipe you're really missing something. It's just an outstanding sandwich recipe.",
"loss": true,
"prefix": "Kayelle:"
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"value": " Going off at a tangent, I like to serve tzatziki with rollmops. It's a bit of a geographical stretch but I really think they go together. \n\nAs for the herrings I sometimes buy them ready made but I've been using this Delia Smith recipe which came from the original Cookery Course, for many years. \n\nSoused Herrings - Herring - Recipes - from Delia Online\n\nNot authentically rollmops but very good. Home-made lunchfish, in fact. They keep well if you follow the recipe exactly but obviously you shouldn't keep them in the 'fridge indefinitely.\n\nNB I sometimes use cider vinegar but make sure it's the \"real McCoy\" and has an acidity level of at least 5% and has no additives (including metabisulphite).",
"loss": true,
"prefix": "Mad Cook:"
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"value": " Since I don't eat bread very often, I'm not much help here. I tend to nibble on fruit, veggies, nuts, and cheese cubes at my desk. Have you looked at any of these:\n\nDIY Deli Meats: 9 Recipes to Make at Home | The Kitchn",
"loss": true,
"prefix": "CWS4322:"
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"from": "gpt",
"value": " Mad Cook said:\n\n\n\n\t\t\tGoing off at a tangent, I like to serve tzatziki with rollmops. It's a bit of a geographical stretch but I really think they go together. \n\nAs for the herrings I sometimes buy them ready made but I've been using this Delia Smith recipe which came from the original Cookery Course, for many years. \n\nSoused Herrings - Herring - Recipes - from Delia Online\n\nNot authentically rollmops but very good. Home-made lunchfish, in fact. They keep well if you follow the recipe exactly but obviously you shouldn't keep them in the 'fridge indefinitely.\n\nNB I sometimes use cider vinegar but make sure it's the \"real McCoy\" and has an acidity level of at least 5% and has no additives (including metabisulphite).\n\t\t\nClick to expand...\n\n\nI have never heard of rollmops before, so I had to look it up. Now my beloved tzatzikii is tainted by the idea of serving it with pickled fish. Uck.",
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"prefix": "GotGarlic:"
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"value": " What great ideas!\n\nKayelle, I'll check out Steve's recipe. I'll also share that the Anova sous vide has been used far more than we thought it would be. The meats from it are simply delicious!\n\nMC, I am really picky about hams and I LOVE bacon. So I am intrigued by what you did in salting them. Is there a link or could you elaborate?\n\nCWS, add lettuce wraps! With the right filling, they are better than sandwiches! I saw that link. Before I run there, I want to know about Aunt Bea's bologna...or pickle/olive loaf!\n\nGG, I'm standing in line with you for the rollmops!\n\nStormyNight, I had a pony with your name. Yes, she was born on a stormy night. I cannot wait to hear what kind of lunch meat you try! \n\nMy update on the turkey breast is this:\nWhen I make it again, I won't slice up so much at one time because I believe that we compromised the quality as air could reach the meat faster by slicing up too much.\n\nI will make it again. The meat is moist, delicious, and tender. Plus, no tummy-crummies.\n\n~Kathleen",
"loss": true,
"prefix": "Kathleen:"
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"from": "gpt",
"value": " I sometimes make a Scandinavian cold cut called \"rullepølse\". I bet that would work really well sous vide. I posted the recipe and instructions a few years ago. http://www.discusscooking.com/forums/f21/rullep-lse-danish-spiced-meat-roll-69389.html#post955198",
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"prefix": "taxlady:"
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"value": " Kathleen said:\n\n\n\n\t\t\t...My update on the turkey breast is this:...The meat is moist, delicious, and tender. Plus, no tummy-crummies.\n\n~Kathleen\n\n\nClick to expand...\n\n\n AND it was delicious! WinWin! Happy to hear it.",
"loss": true,
"prefix": "Cooking Goddess:"
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"value": " Kathleen said:\n\n\n\n\t\t\tWhat great ideas!\n\nMC, I am really picky about hams and I LOVE bacon. So I am intrigued by what you did in salting them. Is there a link or could you elaborate?\n\nClick to expand...\n\n\nI used Jane Grigson's \"Charcuterie and French Pork Cookery\" which is very comprehensive. It was originally published in 1969 but there is a newer version (\"used\" for 1 penny on Amazon UK! Dearer on Amazon.com) She concentrates on salting, etc for preservation purposes as well as flavour so you aren't looking at salting something overnight. I used the wet brine method but she also covers dry salting IIRC. Lots of lovely recipes for pates and terrines, sausages as well as hams etc., \n\nJ G is one of my favourite food writers as she's tried everything she puts in her books (unlike some!!). I looked for a link with recipes but couldn't find one. \n\nI still have the book but it's in one of the boxes I haven't excavated yet.\n\nIf you'r interested here's a link to North American Amazon:\n\nAmazon.com: jane grigson charcutery & french pork cooking: Books\n\nThe cheapest copy is \"Used\" at $11.39 but I think, from the description, that \"The Art of Making Sausages\" at $4.40 + post & packaging is more of less the same book.\n\nThey are sent from UK. I don't know if you have to pay customs duty on second hand books entering the US. I've bought several used books that have been sent from the USA and I haven'e had to pay duty but I don't know what happens in the other direction.\n\nShe uses saltpetre which you may be unable to get in the US. It's very difficult to get hold of nowadays over here because of its use in explosives. The weird thing is I have extreme difficult in buying 15ml in a pharmacy but can buy a kilo of the stuff on Amazon, no questions asked! You could probably adapt it to the salting compounds that I've seen on Amazon. Possibly you'd need to contact the manufacturers. Apart from being a preservative in it's own right saltpetre gives the nice pinkish colour that you'd expect from salted meat products - grey bacon doesn't look very appetising.",
"loss": true,
"prefix": "Mad Cook:"
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"from": "human",
"value": " Mad Cook said:\n\n\n\n\t\t\tI used Jane Grigson's \"Charcuterie and French Pork Cookery\" which is very comprehensive. It was originally published in 1969 but there is a newer version (\"used\" for 1 penny on Amazon UK! Dearer on Amazon.com) She concentrates on salting, etc for preservation purposes as well as flavour so you aren't looking at salting something overnight. I used the wet brine method but she also covers dry salting IIRC. Lots of lovely recipes for pates and terrines, sausages as well as hams etc., \n\nJ G is one of my favourite food writers as she's tried everything she puts in her books (unlike some!!). I looked for a link with recipes but couldn't find one. \n\nI still have the book but it's in one of the boxes I haven't excavated yet.\n\nIf you'r interested here's a link to North American Amazon:\n\nAmazon.com: jane grigson charcutery & french pork cooking: Books\n\nThe cheapest copy is \"Used\" at $11.39 but I think, from the description, that \"The Art of Making Sausages\" at $4.40 + post & packaging is more of less the same book.\n\nThey are sent from UK. I don't know if you have to pay customs duty on second hand books entering the US. I've bought several used books that have been sent from the USA and I haven'e had to pay duty but I don't know what happens in the other direction.\n\nShe uses saltpetre which you may be unable to get in the US. It's very difficult to get hold of nowadays over here because of its use in explosives. The weird thing is I have extreme difficult in buying 15ml in a pharmacy but can buy a kilo of the stuff on Amazon, no questions asked! You could probably adapt it to the salting compounds that I've seen on Amazon. Possibly you'd need to contact the manufacturers. Apart from being a preservative in it's own right saltpetre gives the nice pinkish colour that you'd expect from salted meat products - grey bacon doesn't look very appetising.\n\t\t\nClick to expand...\n\nI don't know if straight saltpetre is available in North America. I believe most North Americans use curing salt, also known as pink salt. It has NaCl and sodium nitrite. Some versions also have sodium nitrate. Curing salt - Wikipedia, the free encyclopedia. Apparently saltpetre can be potassium nitrate or sodium nitrate. Saltpeter (disambiguation) - Wikipedia, the free encyclopedia",
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"value": " taxlady said:\n\n\n\n\t\t\tI don't know if straight saltpetre is available in North America. I believe most North Americans use curing salt, also known as pink salt. It has NaCl and sodium nitrite. Some versions also have sodium nitrate. Curing salt - Wikipedia, the free encyclopedia. Apparently saltpetre can be potassium nitrate or sodium nitrate. Saltpeter (disambiguation) - Wikipedia, the free encyclopedia\n\nClick to expand...\n\nYes, pink salt is what I meant but couldn't remember what it was called. As I say, the book was originally published in 1969 and domestic salters had to mix their own salt and s/petre plus sugar and all sorts of things in the pickle depending on what you were doing. Back then curing mixes where only available to the trade in huge containers. S/petre these days seems to be mainly potassium based rather than sodium based.",
"loss": true,
"prefix": "Mad Cook:"
},
{
"from": "human",
"value": " I've just found the following on Google. It purports to be a JG recipe. As I can't get at my books I can't check. It's more or less the one I use to use.\n\nJane Grigson's English Brine Ingredients:\n7 pt Water\n1 1/2 lb Sea or coarse salt\n1 lb Dark brown sugar\n2 oz Saltpeter\n1 Bayleaf\n1 Sprig thyme\n10 Juniper berries; crushed\n10 Peppercorns; crushed\n________________________________________\nJane Grigson's English Brine Instructions:\n\nBoil hard for 5 minutes and skim any murky froth off the top.. Leave to cool.\n\nClean crock or bucket and lid with soda dissolved in boiling water,\nrinse well, and leave to DRAIN dry.\n\nPour in cold brine, though a scalded muslin lined strainer.\n\nImmerse the meat (duck, pork, beef, mutton) and keep it below the\nsurface by laying a piece of boiled wood, or scrupulously clean plate on\ntop.\n\nCover and keep in a dry place at a temperature below 60°F Salting time.\n\nThis depends on the thickness of the meat.\n\nTrotters, 24 hrs, a leg of pork can take 10 days.\n\nNB. Joints required for roasting rather than boiling will be improved by a\n12 hour soak in brine, without tasting too salty afterwards.\n\nIn home conditions, in a cool larder, meat can be kept in brine for up\nto a fortnight or three weeks, sometimes longer.\n\nThe moments islands of white mould begin to float on the surface, remove\nmeat and throw away the brine.\n\nThe crock will need washing in boiling soda again. The meat will be OK.\n\nRecipe from \"Charcuterie and French Pork Cookery\" - Jane Grigson\n\nI would think you could use kosher salt if sea salt isn't available. Just don't use salt with additives.\n\nI used to do mine in October/November and keep the crock in the enclosed unheated porch to keep it cool. You might need to rethink this if you have a very hard winter.",
"loss": true,
"prefix": "Mad Cook:"
},
{
"from": "gpt",
"value": " Thanks for all of the great ideas! I have reading to do this weekend!\n\nBacon, Scandinavian cold cuts, homemade bologna. Where to go next???",
"loss": true,
"prefix": "Kathleen:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Are eggs and sausage a healthy breakfast?",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " ?",
"loss": false,
"prefix": "georgevan:"
},
{
"from": "gpt",
"value": " Healthier than some, not as healthy as others.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Context and dosage for everything. We need nutrients, and these have those.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " It will depend in part on what is in the sausages and what else is part of that breakfast.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " It is at my house! \n\nTake a tip from the English, add half a fried tomato and a couple of mushroom caps to lighten things up a little.\n\nSummer is a great time to experiment with adding vegetables to your breakfast plate. Summer squash or zucchini coins, Swiss chard, corn, peppers & onions, etc… all work well and benefit from a little sausage, ham, or bacon grease.",
"loss": true,
"prefix": "Aunt Bea:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tIt is at my house! \n\nClick to expand...\n\n\nAnd mine. \n\nNot every day, perhaps, but perfectly fine as part of a breakfast rotation, assuming you don't have any medical conditions that require a strict diet. \n\nYou could add a side of fresh fruit, something with fiber. \n\nPersonally, I'd add some kind of breakfast potatoes to those eggs and sausages, just because I like breakfast potatoes. \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "human",
"value": " Depends on how you define Health. These days you can justify anything!",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tIt will depend in part on what is in the sausages.\n\t\t\nClick to expand...\n\nNobody wants to see how the sausage gets made",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " georgevan said:\n\n\n\nAre eggs and sausage a healthy breakfast?\n\nClick to expand...\n\nNo. Eat a bowl of Raisin Bran.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " No. Most types of sausage contain a significant amount of saturated fats and salt. Consuming large quantities of saturated fats can increase the risk of heart disease.",
"loss": true,
"prefix": "knowledge keeper:"
},
{
"from": "human",
"value": " knowledge keeper said:\n\n\n\n\t\t\tNo. Most types of sausage contain a significant amount of saturated fats and salt. Consuming large quantities of saturated fats can increase the risk of heart disease.\n\t\t\nClick to expand...\n\n\nSo... don't eat large quantities of sausage? \n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " knowledge keeper said:\n\n\n\n\t\t\tNo. Most types of sausage contain a significant amount of saturated fats and salt. Consuming large quantities of saturated fats can increase the risk of heart disease.\n\t\t\nClick to expand...\n\nYeah, that's not the way it works.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Sausage: https://nutritionfacts.org/video/ch...sease-why-has-there-been-so-much-controversy/\nEggs: https://nutritionfacts.org/video/does-dietary-cholesterol-eggs-raise-blood-cholesterol/\n(the studies are listed in the tab \"sources cited\" below each video)",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Well, nutritionfacts.org is a vegan website that has almost no creditability within the science community. They can't even distinguish the difference between cholesterol and lipoproteins and they think LDL is cholesterol, which it isn't, cholesterol is a singular molecule, there is just one type of dietary cholesterol, full stop.\n\nLDL and HDL are lipoproteins which are air tight containers that carries and transports fat molecules such as triglycerides, phospholipids, and cholesterol and they carry all the fat soluble vitamins of A,D,E and K as well as CoQ10 as well as a bunch of other molecules to all cells throughout the body and simply because all these molecules are hydrophobic and needed to be transported this way.\n\nIt's a little more complicated than simply LDL cholesterol causes heart disease because LDL cholesterol is also mandatory for life. Are there some LDL \"particles\" that are oxidated and full of free radicals, you bet, and how do these become this way, through some lifestyle factors like smoking, chemicals etc but as it relates to diet it's inflammation caused by the overconsumption of carbohydrates, and more specifically refined carbohydrates and added sugars, so yeah a higher level of \"oxidized LDL\" can be problematic and increase the likelihood of heart disease, so basically stay away from foods high in refined carbs and added sugar like Ultra Processed Foods that now make up over 70% of the American diet and maybe heart disease would start to come down.\n\nA Med type diet is probably a decent diet to adopt or any diet that is basically a whole food diet, which BTW would include a vegetarian or vegan diet, which only need to be supplemented with a few nutrients to make them comply with a healthy alternative, just don't mislead people believing animals for food is basically death on a plate, like that website is famous for promoting. imo.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Well, when you ask whether something is healthy or not, it really depends on the person. What’s healthy for one might not be for another. But if you’re talking about low-calories, an egg has around 73 calories and a sausage patty has about 128. So it’s really up to you to decide if that fits your idea of “healthy.” If you want more details, you can check out sausage and egg mcmuffin nutrition facts. It’ll give you a better overall picture.",
"loss": true,
"prefix": "cookania:"
},
{
"from": "gpt",
"value": " pictonguy said:\n\n\n\n\t\t\tWell, nutritionfacts.org is a vegan website that has almost no creditability within the science community.\n\t\t\nClick to expand...\n\nYeah, that's like asking PETA to recommend a butcher shop.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I really think it depends on a few factors.\n\nQuantity. Are you planning to eat sausage and eggs every morning, or once a week, or once month? Do you eat one sausage patty, or three at one time?\n\nHealth. Do you have known health issues that are exacerbated by fats and cholesterol? Are you a couch potato, or do you exercise regularly?\n\nI like to cook up a bunch of sausage, crumble it, and freeze it. I mix sausage crumbles scrambled into my eggs to get some sausage flavor, without actually eating much sausage. You can do the same thing with bacon or ham. I usually add some diced onions, too.\n\nEggs are a good source of protein, as well as other important nutrients, and can actually boost HDL levels. That is the \"good\" cholesterol. LDL is the \"bad\" cholesterol, and the sausage probably has a lot of that. That's why I often just use sausage as a \"seasoning,\" in my eggs.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " Aunt Bea said:\n\n\n\n\t\t\tIt is at my house! \n\nTake a tip from the English, add half a fried tomato and a couple of mushroom caps to lighten things up a little.\n\t\t\nClick to expand...\n\nAnd beans. The Brits just love beans for breakfast!",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " I like sausage with pancakes or waffles. I prefer bacon with eggs. If you're following halal dietary laws or keeping kosher, they make turkey bacon, and they make turkey sausage too.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "gpt",
"value": " reminds me of the Bacon and Egg joke..\n\nThe Chicken is Definately Involved..\nBut Man, That Pig is Commited!\n\nEric, Austin Tx.",
"loss": true,
"prefix": "giggler:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Garlic Sauce",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " While visiting in Washington state, I went to a place called Garlic Crush. They had a condiment called \"garlic sauce.\" It was snowy white, smooth, and had a strong, but mellow, garlic flavor. I asked the woman behind the counter what they put in it and was told, \"Just oil and garlic.\" The paste is seen in this photo in the upper left corner.\n\n\n\n\n\n\nToday, I tried to make it after finding a few recipes online. My results are not snowy-white and my Vitamix could not get it to a paste-like smoothness. It's spreadable but a bit grainy. I hope it is good, but it has a very pungent flavor at the moment. For an oil, I used avocado oil.\n\nHas anyone had this kind of condiment or (even better) made it? Please share suggestions!\n\n*Not my photo, but posted to show what the paste looks like.",
"loss": false,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Sounds like traditional garlic aioli to me.\n\nI found this \"chef John\" recipe on AllRecipes. It also calls for lemon juice, although even that could probably be omitted.\n\nhttps://www.allrecipes.com/recipe/255815/real-aioli/",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "human",
"value": " doesn't aioli contain mayonnaise?",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "gpt",
"value": " Here's what I do with something similar - a garlic/ginger paste: I use about 6:4 garlic to ginger, and just a little salt, maybe 1/2 tsp to a total of 3/4 c, blend it in the VM (maybe 2 tsp water to make it a paste, depending on how wet the garlic and ginger are), and put it in one of those 8 oz mason jars, and keep it in the freezer. I don't put any oil in it - I'm usually cooking it in oil, after onions. Also, you have to be careful storing garlic in oil, due to botulism - remember when they started selling all that minced garlic, because people were too lazy to peel and mince, and there were a lot of deaths from it! Then they started putting a chemical in the minced garlic, that tasted horrible, but they still sell it. The same thing can happen when garlic cloves are simply dropped in a bottle of olive oil, to add flavor - eventually, the oxygen is gone from the garlic, which is the anaerobic environment that the botulism bacteria thrives in. \n\nThe paste can be stored in the freezer until used up. I just took it out of the freezer to use later - the salt makes it barely soft enough to use right from the freezer, but when I will use a lot, I thaw it some...if I think about it!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " HeyItsSara said:\n\n\n\n\t\t\tdoesn't aioli contain mayonnaise?\n\t\t\nClick to expand...\n\nNot traditionally. Some modern recipes call for mayo, but in the past it was made with just olive oil, garlic, and salt.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "gpt",
"value": " Steve Kroll said:\n\n\n\n\t\t\tSounds like traditional garlic aioli to me.\n\nI found this \"chef John\" recipe on AllRecipes. It also calls for lemon juice, although even that could probably be omitted.\n\nhttps://www.allrecipes.com/recipe/255815/real-aioli/\n\nClick to expand...\n\n\nThe lemon juice is probably to make it safe from botulism. Garlic and oil alone is a botulism risk.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " It sounds like you are talking about \"toum\", a traditional Lebanese sauce. I wish I remembered more about how it is made. I did see a video that showed it being made in a mortar and pestle, which didn't turn out snow white. Then they showed it made in a food processor, where a lot more oil could be emulsified into the sauce. That one was snowy white.\n\nI'm pretty sure that the garlic was crushed with salt before the oil was added.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "gpt",
"value": " Thank you all! I will check into your suggestions! In the meantime, should I dump my garlic in Olive oil mixture?",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " is this a raw mixture of oil and garlic? \n@Kathleen, you said it was mild. Was it cooked, then cooled and it went solid?",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " Safeway carries tubes (like toothpaste tubes) of garlic and other crushed spices. I'd forgotten those because they're sort of pricey. But I bet this Garlic Crush would be awesome in garlic shrimp, with parsley, butter, and a dash of lemon.",
"loss": true,
"prefix": "rodentraiser:"
},
{
"from": "human",
"value": " Here's something like that paste I make, but I use salt, not oil, and a little more garlic (and it can be made with all garlic). For anything like this, where the ginger is ground to a paste, I cut the ginger into slices across the grain, so there are no large fibers, though this doesn't really happen with the garlic. \n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGinger Garlic Paste Recipe - Swasthi's Recipes\n\t\t\t\t\t\n\nLearn to make ginger garlic paste at home . A well prepared ginger garlic paste keeps good & fresh for at least a few weeks in the fridge..\n\n\n\n\n\t\t\t\t\twww.indianhealthyrecipes.com",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " Kathleen said:\n\n\n\n\t\t\tThank you all! I will check into your suggestions! In the meantime, should I dump my garlic in Olive oil mixture?\n\t\t\nClick to expand...\n\nNo. Botulism.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tNo. Botulism.\n\t\t\nClick to expand...\n\nI wouldn't worry about Botulism in a make it and eat it now thing, but in make it and eat it 3 days from now thing.\n\nI think she was asking if she should dump the mixture she has, and that should be yes.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " Yeah, it needs to go.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " Kathleen said:\n\n\n\n\t\t\tWhile visiting in Washington state, I went to a place called Garlic Crush. They had a condiment called \"garlic sauce.\" It was snowy white, smooth, and had a strong, but mellow, garlic flavor. I asked the woman behind the counter what they put in it and was told, \"Just oil and garlic.\" The paste is seen in this photo in the upper left corner.\n\nView attachment 73961\n\nToday, I tried to make it after finding a few recipes online. My results are not snowy-white and my Vitamix could not get it to a paste-like smoothness. It's spreadable but a bit grainy. I hope it is good, but it has a very pungent flavor at the moment. For an oil, I used avocado oil.\n\nHas anyone had this kind of condiment or (even better) made it? Please share suggestions!\n\n*Not my photo, but posted to show what the paste looks like.\n\t\t\nClick to expand...\n\nI've made it for decades and Steve is right it's just garlic, oil and salt. It really needs to be made in a mortar and pestle. It's the pounding that releases the emulsifying compounds in garlic and most people don't take the time needed to properly make one and that's because when you think it's creamy enough, your about half way there and you want the salt which should be added at the beginning to act as an abrasive element which makes the job easier, I use Maldon .\n\nIf it isn't an actual paste and still has some texture, keep going. The initial addition of olive oil also needs to be in proportions that are very small. For example, using 6 large cloves 1/2 tsp of oil then continue vigorously stirring in a circular motion and when it becomes completely incorporated it will look like it did before you added the oil and eventually the volume will increase from the additional olive oil and start to look like mayonnaise. I generally add a little lemon as well.\n\nIt's a pain in the butt, and most people just make garlic mayo and call it aioli and that technique is so common it's accepted as normal, but we know better, right.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "gpt",
"value": " I only make aioli in the late summer and fall during garlic harvest and use hardneck varieties that have a rigid central stalk, which is traditional and they're more complex and have a stronger flavor. Otherwise the word aioli doesn't show up on the menu and sub garlic mayonnaise. Yeah I know I'm being a bit ridiculous but that's the way I roll folks, just like this week, asparagus season started and it was in today arancini and when the season is over in juneish, asparagus will never be on the menu again until next year.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " and Dollars to Donuts I'm pretty sure most of your customers that realize it also appreciate it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tand Dollars to Donuts I'm pretty sure most of your customers that realize it also appreciate it.\n\t\t\nClick to expand...\n\nWe're doing \"Lobster Thermador\" for Mothers Day. With the prep involved, it definitely qualifies for a 'labor of love\"",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " I don't have a large mortar and pestle. I do have a molcajete. Could I use that?",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Look up toum. It's sort of in the aiolli style, but a very good garlic sauce.",
"loss": true,
"prefix": "thymeless:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: When to salt",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I've been cooking for decades, and most recipes I've followed in the past, along with when I'm cooking on the fly, call for a specific amount of salt to add in the recipe, then at the end, to fine tune the salt/ add to taste.\n\nIve recently come across some recipes which only add salt at the end of the recipe, including unsalted broth and any other product that is in the recipe, only to add the salt at the end.\n\nMy question is, is there a culinary or physical advantage to only adding salt at the end of a recipe? I can understand not wanting to over salt, but if it's a tried and true recipe that has been published, I'd think they had that under control . Sure, I understand certain ingredients may have higher water content or absorb more or less than others, which is why I understand the fine tuning at the end.",
"loss": false,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " I do the same as you Larry. I don't know why anyone would wait until the end and add all the salt at once, since it wouldn't really be absorbed into the food that way.",
"loss": true,
"prefix": "Steve Kroll:"
},
{
"from": "human",
"value": " Some things, in fact, most things, react differently when boiled in salted water, than when in plain water. As for salting to get the flavor I want, a lot of things I will use less in the beginning than I should be using, but at the end, tweak it to get the flavor I want. I do this not really thinking about it. Easier to add at the end, than to deal with something oversalted.",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "gpt",
"value": " It's odd, but I tend to oversalt when I add in the end. I'm guessing it is due to the salt not distributing as fast as I taste-test when salting at the end. I really do not use much salt, so I salt a bit when I get things moving and then adjust at the end if needed.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "human",
"value": " \"...but if it's a tried and true recipe that has been published,...\"\noh dear. toss that thought immediately, if not sooner . . .\n\n#1 - there are cooks that deem max salt is essential to good taste . . . it ain't . . .\n#2 - the actual salt type/grind used can make a HUGE difference\n#3 - it is true that depending on the components, more or less salt will be \"right\" for your tastes\n\nusing fresh tomato vs canned.... the canned are likely already salted\nusing fresh green beans vs canned... the canned are likely already salted\netc etc etc\nwhenever possible I buy low salt/no added salt variant on the shelf.\nwe've have no medical issues with salt, we've just become accustomed to 'less salt' - a not usual first comment when eating out is 'ugh, too much salt....'\na bit like restos that grill a nice steak, then dip it in melted butter before serving it . . . \n\nthen,,, there's the problem of the amount of salt (by weight, which is what counts . . . ) varies quite a lot by the \"grind.\" ordinary table salt vs kosher crystals vs flaked salt - big differences using 'teaspoon/tablespoon' amounts.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " I can see how you can add salt if it is a pure broth. But if there is meat or vegetables adding salt at the end will do absolutely nothing to the taste. Worse yet, it might be like eating a vegetable and salt separately. I ordered a stake in a restaurant ones and they brought the piece of meat, cooked to perfection I have to admit, but totally tasteless. I aske the waiter why wasn't it salted. The answer was \"the chef doesn't want to offend your pallet and he doesn't use any salt, so you can add salt yourself\" . He was lucky I was with my son, otherwise I would have had few choice words to reply. I basically politely sent it back. And told him not to bother. \nI especially hate when people do not salt mash potatoes, that one is the worst.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "human",
"value": " dcSaute said:\n\n\n\n\t\t\t\"...but if it's a tried and true recipe that has been published,...\"\noh dear. toss that thought immediately, if not sooner . . .\n\t\t\nClick to expand...\n\nIn general I agree with you, but Im referring to Cookbooks or recipes from chef's I know and trust. As far as random recipes from the internet or from just someone who decided to publish a book, I take those recipes with a \"grain of salt\"",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " yup.\nbut did they define a \"grain of salt?\"",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " even published chefs, those we trust, some times come up with some nonsense.",
"loss": true,
"prefix": "CharlieD:"
},
{
"from": "gpt",
"value": " \"hate when people do not salt mash potatoes, that one is the worst.\"\n\namen to that! boiled potatoes take a lot more salt than most people \"guess\" -\nbaked/roasted are much easy to 'salt-to-taste' - but boiled into mashed is a different thing.\n\nI'm very fond of boiled \"new\" aka small potatoes. even heavy salting does not penetrate the skins - on the plate they almost always need a bit more salt.\n\nfor mashed, I boil, then rice, then mixer whip them into mashed with butter, salt and milk/cream.",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "human",
"value": " @larry_stewart good topic, and information and viewpoints on both ends of the possibilities. \nI'm looking beyond 'the perfect cooking method', we salt at the end for health reasons.\nWhat is normal to most people (and premade food in stores) is over salted to us so we make our own and don't add salt until the end.\nWhen the object of salting is wet or liquid/dough, it will disperse, and you may need more salt later once cooked.\nIn drier items, if you mix in the salt, the salt taste is mostly lost (bread), but on the surface, it is much more noticeable (chips/fries).\nA handful of salted nuts has the same amount of salt as a serving of corn flakes-but the corn flakes have the salt mixed in before baking them dry. All the salt on nuts is on the outside.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " On the first day of culinary school they taught us that salt makes food taste better and then had us try 7 containers of chicken broth with varying amounts of salt, from none to gag. The point was well made. Salt makes food taste better but you need to learn how much to use.\n\nThe next two lessons: \n\nAlways season as you cook, not at the end. Seasoning needs to meld with the food.\n\nContinually taste your food as you cook.",
"loss": true,
"prefix": "jennyema:"
},
{
"from": "human",
"value": " dcSaute said:\n\n\n\n\t\t\tyup.\nbut did they define a \"grain of salt?\"\n\t\t\nClick to expand...\n\ngood point !\n\nI actually remember seeing an interview with Jaques Pepin where he said he had to be more specific with his recipes because of the difference between a tsp of table salt vs a tsp of kosher salt are clearly different due to the grain size.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "gpt",
"value": " Salting is sometimes confusing. Diamond Crystal Kosher salt is different from Morton's Kosher salt, which is different from table salt. The difference is grain size which is important in volume measurements. The most accurate way to measure salt is by weight. That's also a pain in the butt. Experts offer this solution: If a recipe calls for a teaspoon of table salt, you need two teaspoons of Diamond crystal or 1½ teaspoons of Mortons. Then, of course, recipes have to specify which type of salt they use in their recipes. \n\nI agree with jennyema's post. Season as you go and adjust at the end.\n\nBy all means be careful to avoid oversalting because a raw potato will not draw excess salt form your soup.",
"loss": true,
"prefix": "Andy M.:"
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"value": " Salt can draw the water out of some foods, which will make the flavour more intense. I believe it can also help other flavours permeate into the food. That kind of salting needs to be done before the end of cooking.\n\nI think it is a better idea to wait a bit with salting food that will reduce during cooking. Do salt a bit, but wait for the end to taste if there is enough salt. Adding too much early on will allow the salt to concentrate as the food reduces and you can easily end up with an overly salty dish.",
"loss": true,
"prefix": "taxlady:"
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"value": " jennyema said:\n\n\n\n\t\t\tOn the first day of culinary school they taught us that salt makes food taste better and then had us try 7 containers of chicken broth with varying amounts of salt, from none to gag. The point was well made. Salt makes food taste better but you need to learn how much to use.\n\nThe next two lessons:\n\nAlways season as you cook, not at the end. Seasoning needs to meld with the food.\n\nContinually taste your food as you cook.\n\t\t\nClick to expand...\n\nThats pretty much my rule of thumb. I like salt in the beginning to I can get the true taste of what Im cooking, as it brings out the flavors. I prefer to slightly under salt, then adjust at the end ( if necessary). I try to avoid, at all costs over salting ( which is kinda obvious). \n\nSometimes its difficult when bringing a dish to someone's house. When I finish the dish and wrap it up, it's usually perfectly seasoned. But when the dish is actually served ( a few hours later), I often have to season it up a bit, as the sitting around affects the overall saltiness ( or lack of).",
"loss": true,
"prefix": "larry_stewart:"
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"value": " It depends on what I'm making.\n\nFor steaks, I salt early... sometimes even the day before cooking. It draws out water, and then seasons deeper as the salt is drawn in. \n\nFor things like my gumbo, I wait until the end to taste and add salt, if needed, because the andouille sausage and Tasso are very salty. If I add salt in the beginning, once the salt from the cured pork leeches out, my gumbo is too salty. \n\nFor health reasons, I have to watch my sodium intake. Now, when I go to a restaurant, I sometimes find that the food tastes too salty, because I'm no longer accustomed to chef level salting. \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "gpt",
"value": " If it's a combination of ingredients, I will add a bit of salt with each layer and adjust at the end. If it's a single ingredient, like a piece of meat, I will season one side, put it in the pan seasoned side down, then season it again before I turn it over. \n\nFor a while now, I have been using sea salt exclusively. I buy both coarse and fine. I keep a salt cellar of coarse on the stove, and a grinder of coarse on the table.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
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"value": " pepperhead212 said:\n\n\n\n\t\t\tSome things, in fact, most things, react differently when boiled in salted water, than when in plain water. As for salting to get the flavor I want, a lot of things I will use less in the beginning than I should be using, but at the end, tweak it to get the flavor I want. I do this not really thinking about it. Easier to add at the end, than to deal with something oversalted.\n\t\t\nClick to expand...\n\nThat’s how I do it too, mostly.\nBut as has already been mentioned, it depends on the dish. If my dish already has salty ingredients, I usually will only adjust at the end. I often use anchovies in Italian style sauces so I don’t need more salt.\nI also use onion, olives or garlic to add taste rather than salt.\nMany of my Asian dishes use MSG which is a salt anyway) but also fish sauce, soy or oyster sauce - these ingredients can be complete substitutions for sodium because they are already salty.",
"loss": true,
"prefix": "Jade Emperor:"
},
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"from": "gpt",
"value": " Jade Emperor said:\n\n\n\n\t\t\tThat’s how I do it too, mostly.\nBut as has already been mentioned, it depends on the dish. If my dish already has salty ingredients, I usually will only adjust at the end. I often use anchovies in Italian style sauces so I don’t need more salt.\nI also use onion, olives or garlic to add taste rather than salt.\nMany of my Asian dishes use MSG which is a salt anyway) but also fish sauce, soy or oyster sauce - these ingredients can be complete substitutions for sodium because they are already salty.\n\t\t\nClick to expand...\n\nI was just going to say that I'm not sure that fish sauce is a complete substitution for salt. I made frikadeller for supper last night. I decided to substitute fish sauce for the salt. Taste-wise, it was a great substitution. For anyone who doesn't know what a frikadelle is, it's a Danish quenelle. It's made of ground meat or fish, onion, egg, salt, pepper, and flour or oatmeal or bread crumbs and there could be milk or water. They are shaped into balls or a football shape and fried. Usually you stir the meat with the salt until it is tough, as in chewy. Well, my frikadeller (plural of frikadelle) were too tender last night. Several of them had bits fall of when I fried them. Maybe it had nothing to do with the fact that the salt I added was already dissolved in a liquid, but maybe it did. Next time I make them, I plan to use half as much fish sauce and half as much salt as I usually use.",
"loss": true,
"prefix": "taxlady:"
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[
{
"from": "system",
"value": "This is a cooking forum thread titled: Hard-boiled eggs...what to do?",
"loss": false,
"prefix": null
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"from": "human",
"value": " is it true that the real way to make them peel easily both letting them be in room temperature before boiling but also to boil them for one hour or one hour and a half?\n\ni've found that for me it works..\nthere is an added bonus.. which is an eggy taste for long cooking them compared to pretty bland taste for cooking them shortly..\n\ni just can't stand eggs that will not peel..\n\nif you cook them for 12 hours they will get a different color and taste.. they will be brown.. the name of this is haminados in israel, but many people don't know this name in here..\n\ni find hard boiled eggs a healthy addition to a healthy diet.\ni try to eat one egg a day at most..\n\ntell about some tips too or comment on mine..\n\nby the way. you don't have to use mayonnaise for an egg salad. you can add some unprepared roasted tahini [with salt] and a bit of water to replace the mayo..",
"loss": false,
"prefix": "SEEING-TO-BELIEVE:"
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"from": "gpt",
"value": " along with my hummus meal",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
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"from": "human",
"value": " I crack the shell all over and\nuse a spoon to peel away the shell. It often comes off in 2 or 3 large pieces.\nOnce the shell is cracked start peeling at the fat end where the air pocket is.\nI use a small spoon to slide between the shell and egg. If it seems dry, run it quickly under cold water to help lubricate it.\n\nIf you eggs are older they will also peel much easier with the egg coming away from the shell's membrane. Older eggs have a larger air pocket which is why it helps.",
"loss": true,
"prefix": "dragnlaw:"
},
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"from": "gpt",
"value": " I can’t imagine boiling an egg for an hour. They get very tough.\n\nBoil older eggs. They peel better.",
"loss": true,
"prefix": "jennyema:"
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"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tI can’t imagine boiling an egg for an hour. They get very tough.\n\nBoil older eggs. They peel better.\n\t\t\nClick to expand...\n\nit's not always works for me..\ni like the taste of those you cook for an hour or so.. maybe it is a bit harder but there is not necessarily a problem with it in my opinion..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
},
{
"from": "gpt",
"value": " Boil water, then add the raw eggs. \nCook for 11-13 minutes. \nImmediately put them into an ice bath and leave them for 15 minutes. Crack the shells all over and peel them under running water.",
"loss": true,
"prefix": "Andy M.:"
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{
"from": "human",
"value": " jennyema said:\n\n\n\n\t\t\tI can’t imagine boiling an egg for an hour. They get very tough.\n\nBoil older eggs. They peel better.\n\t\t\nClick to expand...\n\nHave you ever had tea eggs? They really aren't tough and rubbery, after cooking over 1½ hrs, which I was expecting the first time I made them.\n\nAs for the initial question, look into pressure cooking them, @SEEING-TO-BELIEVE . You just put about 1/2\" water in the pot, put the eggs on a rack over it, and steam them. In an Instant Pot, set for 5 min on manual, after it beeps, another 5 min resting, then release pressure, remove lid, and place eggs in an ice water bath. I remember you have a regular pressure cooker, which will be different, but I'm sure there are methods of doing this in a regular pressure cooker online somewhere. The eggs peel incredibly easily, and only a few get those overly gray yolks.",
"loss": true,
"prefix": "pepperhead212:"
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"from": "gpt",
"value": " I have cooked eggs in hamin (cholent) a stew that cooks for 24 hours, but it has nothing to do with how they peel. A little crack in the fat end does the the trick. Boil eggs for 7-10 minutes, after cracking, add salt or vinegar during boiling so egg doesn't leak out, then put under very cold running water or even thro in bunch of ice, then peel. Shell comes right off.",
"loss": true,
"prefix": "CharlieD:"
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"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tBoil water, then add the raw eggs.\nCook for 11-13 minutes.\nImmediately put them into an ice bath and leave them for 15 minutes. Crack the shells all over and peel them under running water.\n\t\t\nClick to expand...\n\nI agree with this except for two things. \n1) Put eggs in a pot of tap water, put it on the burner, and bring to a boil. \n2) Boil for two minutes, remove from heat, cover and let stand for ten minutes.\nThen you can give them an ice bath, crack the shells and peel under running water.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
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"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI agree with this except for two things.\n1) Put eggs in a pot of tap water, put it on the burner, and bring to a boil.\n2) Boil for two minutes, remove from heat, cover and let stand for ten minutes.\nThen you can give them an ice bath, crack the shells and peel under running water.\n\t\t\nClick to expand...\n\nDo you let them come to a boil and then start timing the two minutes?",
"loss": true,
"prefix": "taxlady:"
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"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tBoil water, then add the raw eggs.\nCook for 11-13 minutes.\nImmediately put them into an ice bath and leave them for 15 minutes. Crack the shells all over and peel them under running water.\n\t\t\nClick to expand...\n\nare you sure it will always work?\nwhat about the taste that develops in longer cooking times?\n\ni don't want another un peelable egg ever again..... tired of that",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
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"from": "gpt",
"value": " pepperhead212 said:\n\n\n\n\t\t\tHave you ever had tea eggs? They really aren't tough and rubbery, after cooking over 1½ hrs, which I was expecting the first time I made them.\n\nAs for the initial question, look into pressure cooking them, @SEEING-TO-BELIEVE . You just put about 1/2\" water in the pot, put the eggs on a rack over it, and steam them. In an Instant Pot, set for 5 min on manual, after it beeps, another 5 min resting, then release pressure, remove lid, and place eggs in an ice water bath. I remember you have a regular pressure cooker, which will be different, but I'm sure there are methods of doing this in a regular pressure cooker online somewhere. The eggs peel incredibly easily, and only a few get those overly gray yolks.\n\t\t\nClick to expand...\n\nthey don't become that hard..\ni like them that way..\nmost people will \"overcook\" eggs in israel..\n\n\npressure cooking didn't helped in my experience.....\ni followed a recipe and the shell got cracked..\nand i think the shell was still stuck to the egg..\n\nmaybe it is my mistake.. i was more intended to tell that i like eggs the israeli way.. than asking if you agree..",
"loss": true,
"prefix": "SEEING-TO-BELIEVE:"
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"from": "human",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tare you sure it will always work?\nwhat about the taste that develops in longer cooking times?\n\ni don't want another un peelable egg ever again..... tired of that \n\nClick to expand...\n\nThis is the method I posted:https://www.seriouseats.com/perfect-boiled-eggs-recipe\n\nI have used this method many times and the eggs are properly cooked. I have never had an issue with peeling. The shells practically fall off. As for the taste cooking them for an hour, I can't imagine why you would prefer that.",
"loss": true,
"prefix": "Andy M.:"
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"from": "gpt",
"value": " I've made tea eggs on several occasions. I should do them soon again. Love the taste but it is the taste of the herbs and spices. Yes, you do simmer them a long time. \nAndy, I think it is just a matter of the taste and method you grew up with. \n\n\n \n\n\nUnbeknowst, two of us made eggs for that kids party. LOL there were a lot of boiled eggs around!",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " taxlady said:\n\n\n\n\t\t\tDo you let them come to a boil and then start timing the two minutes?\n\t\t\nClick to expand...\n\nYes, start timing them as soon as the water starts to boil.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
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"from": "gpt",
"value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti don't want another un peelable egg ever again..... tired of that \n\nClick to expand...\n\nI cook for the synagogue for shabbat every Friday. we make eggs for egg salad for 30-40-50 people every week. As you can imagine peeling is very important when you have to peel so many eggs.",
"loss": true,
"prefix": "CharlieD:"
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"from": "human",
"value": " I can buy hard boiled,shelled eggs, six in a bag, for $1.05 more than the cost of 6 raw eggs in a carton. If I ate a lot of hard boiled eggs, it would be worth the price to have them perfectly cooked and peeled by someone with more patience than me!\n\n\n \n\n\n$3.12 (52.0 ¢/count) $4.17 (69.5 ¢/count)",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
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"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tI've made tea eggs on several occasions. I should do them soon again. Love the taste but it is the taste of the herbs and spices. Yes, you do simmer them a long time. \nAndy, I think it is just a matter of the taste and method you grew up with.\nView attachment 73938 View attachment 73939\nUnbeknowst, two of us made eggs for that kids party. LOL there were a lot of boiled eggs around!\n\t\t\nClick to expand...\n\nSomething you might want to try with the tea eggs is something I discovered years ago, that I've been using ever since since I tried it the first time - using Lapsang Souchong tea, which gives it a delicious smoky flavor, to go with those spices.",
"loss": true,
"prefix": "pepperhead212:"
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{
"from": "system",
"value": "This is a cooking forum thread titled: Tinned Fish",
"loss": false,
"prefix": null
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{
"from": "human",
"value": " Last Christmas, my daughter left me a tin of Spanish sardines. Patagonia Provisions brand. A couple of weeks ago I opened them and was astonished at how good they were. They were in olive oil and had garlic in them.\nSo I go to the internet and find that brand and see that they are extremely expensive. Almost $10 a tin. A small tin. I didn't buy them but put them on my grocery list.\nI found nothing close in the store, but did find a tin of boneless skinless mackerel in olive oil from King Oscar. They tasted excellent. Since I enjoyed the garlic tinned sardines, I kicked them up with fresh grated garlic and sprinkled Parmesano Regiano.\nExcellent. I see recipes as well. I just ate these on crackers.\nI do remember my mom opening a can of sardines back when I was a kid, and we ate them on crackers. But never looked at tinned fish since.\nAnyone here find them as good as I have? What brand do you buy and do you order them online or buy in the grocery or specialty store?\nI am glad I found this again. But not glad about the cost.",
"loss": false,
"prefix": "Roll_Bones:"
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"from": "gpt",
"value": " I have also gotten good fish on Amazon but it's pricey.",
"loss": true,
"prefix": "HeyItsSara:"
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"from": "human",
"value": " One of my go to snack's. I like Nuri from Portugal and I order through Amazon. They're expensive and a little more than 10.00 tin. I also really like King Oscar as well.",
"loss": true,
"prefix": "pictonguy:"
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"from": "gpt",
"value": " King Oscar used to be my favorite sardine, when I would eat a lot of them, in my early days. They always had smaller sardines, and I always thought that the smaller ones were better. Recently, a local place had some in glass jars about twice the size of a can, labeled \"Sprats In Oil\", and they were small, like King Oscar, and they were delicious! They were from Latvia, some weird brand, not from Norway, like most sardines seem to be, and have a nice, smoky flavor. I've stocked up on them twice, when they had a $2.19 digital coupon sale, plus 20% off for seniors, the first hour of Monday. I've stocked up on a few things there! They also have deals occasionally on kippered herring - something I sometimes break up and put in salads, in the summertime.\n\nI usually just buy the smoked in oil kind, then add my own seasonings - better than the hot sauce, or other flavors in the cans.",
"loss": true,
"prefix": "pepperhead212:"
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"from": "human",
"value": " I found Sprats as well at the International Market, down in the Big City, but a jar for DH - he went wild for these...\n\n\n\n\n\n\n\nIt's a large jar with larger fishies too.\nWhen I went online to find these, I read the reviews on Amazon first - not good in the jar - most folks recommended the tins instead. \n\n\n\nI can't recall what I paid for either jarred or tinned.\nDH learned how to eat tinned sardines from my father - over hot steamed rice, loads of chopped onions, shoyu & furikake on top of all that.\nMe, I DO NOT care for any kind of tinned fish, other than tuna, that's it for me.",
"loss": true,
"prefix": "Kaneohegirlinaz:"
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"from": "gpt",
"value": " Canned fish is very trendy at the moment. Lots of those small plates bars serve them still in the can and with crackers, pickles and such.\nOligasti and Ortiz are the premium brands you see often. Anchovies, yellow fin tuna, sardines and sprats etc.\nThey can get quite expensive, especially in the bar scene.\nI don’t think it’s a bad idea, though - putting quality fish in the can, as an alternative to the cheap versions commonly found in the supermarket. I just don’t like the price.\nI use a lot of anchovies in my Italian sauces, but I don’t need the $15 cans of 30gm!",
"loss": true,
"prefix": "Jade Emperor:"
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"from": "human",
"value": " When I was a kid there was commercial for tinned sardines that had a little tune for the words \"sardines from Norway\". Most people liked those. Now my Scandinavian parents would usually go for something from another Scandinavian country first, but my mum bought the sardines from Portugal. \"The sardines from Norway are good, but the ones from Portugal are better.\"\n\nI've been buying some Canadian canned tuna that is just tuna. There's no oil, no broth, no water, no salt, just plain tuna. It's hand packed, wile caught, albacore tuna and it's certified by MSC.org. The company is called Raincoast Trading. It's pretty good. Not cheap, even though I get it at a regular supermarket.\n\nI recently bought some cod liver. Has anyone ever used canned cod liver? I'm hoping it is as tasty as the cod liver pâté that I used to buy in cans when I lived in Copenhagen. Or at least, I hope it can be made into something as tasty as that.",
"loss": true,
"prefix": "taxlady:"
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"from": "gpt",
"value": " I usually only buy tinned tuna, or mackerel sometimes.\nThe prices of tinned fish have soared drastically recently!",
"loss": true,
"prefix": "Meryl:"
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"from": "human",
"value": " When I was a small kid (5?) my parents fed me the things they liked, which was somewhat obsessed with stinky cheese and tinnned fish. And liverwurst. My brother only ate breakfast cereal until he got married.\n\nSo, Sardine sandwiches on buttered toast are my comfort food.\n\nSadly, they contribute to my gout these days. But I risk it on a bad day.\n\nHere in Boston, the phase of pricey tinned fish has come and gone. But it was a gout risk while it happened. I did it. My wife did not understand it.",
"loss": true,
"prefix": "jennyema:"
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"from": "gpt",
"value": " The only canned fish I buy is tuna and anchovies. I prefer chunk light tuna to solid white because, while it takes more draining time, I think it is more flavorful. I buy anchovies in a can because it costs a lot less than in a jar, and one 2oz can takes care of one pizza, but jars are 4oz, the unused portion needs to be refrigerated after opening, and the olive oil turns to jelly in the fridge.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
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"from": "human",
"value": " Roll_Bones said:\n\n\n\n\t\t\tLast Christmas, my daughter left me a tin of Spanish sardines. Patagonia Provisions brand. A couple of weeks ago I opened them and was astonished at how good they were. They were in olive oil and had garlic in them.\nSo I go to the internet and find that brand and see that they are extremely expensive. Almost $10 a tin. A small tin. I didn't buy them but put them on my grocery list.\nI found nothing close in the store, but did find a tin of boneless skinless mackerel in olive oil from King Oscar. They tasted excellent. Since I enjoyed the garlic tinned sardines, I kicked them up with fresh grated garlic and sprinkled Parmesano Regiano.\nExcellent. I see recipes as well. I just ate these on crackers.\nI do remember my mom opening a can of sardines back when I was a kid, and we ate them on crackers. But never looked at tinned fish since.\nAnyone here find them as good as I have? What brand do you buy and do you order them online or buy in the grocery or specialty store?\nI am glad I found this again. But not glad about the cost.\n\t\t\nClick to expand...\n\nGlad you liked the King Oscar fish. My husband really likes their sardines and, happily, they are readily available at our local Kroger store. Plus, the store occasionally has a special on them.",
"loss": true,
"prefix": "Katie H:"
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"from": "gpt",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThe only canned fish I buy is tuna and anchovies. I prefer chunk light tuna to solid white because, while it takes more draining time, I think it is more flavorful. I buy anchovies in a can because it costs a lot less than in a jar, and one 2oz can takes care of one pizza, but jars are 4oz, the unused portion needs to be refrigerated after opening, and the olive oil turns to jelly in the fridge.\n\t\t\nClick to expand...\n\nIf I could use up the entire can of anchovies in one go, that's what I would use. I buy the jars, because for me, being able to take out 1 or 3 anchovies at a time and not have the rest of the can go off, is worth it. I have always covered the rest of the anchovies with foil. They usually spill at some point and they always go off. I do keep one or two of the cans for the rare time I will use them all in one go.",
"loss": true,
"prefix": "taxlady:"
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"from": "human",
"value": " I buy the anchovy paste in a tube.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "gpt",
"value": " jennyema said:\n\n\n\nWhen I was a small kid (5?) my parents fed me the things they liked, which was somewhat obsessed with stinky cheese and tinnned fish. And liverwurst.\n\t\t\nClick to expand...\n\n\nSame here, although my parents liked well done steaks and liver and onions, and veggies were always from a can and overcooked. My dad's career really took off after I graduated from college, and they started traveling a lot and eating good food. Great timing, eh? \n\nCD",
"loss": true,
"prefix": "caseydog:"
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"from": "human",
"value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThe only canned fish I buy is tuna and anchovies. I prefer chunk light tuna to solid white because, while it takes more draining time, I think it is more flavorful. I buy anchovies in a can because it costs a lot less than in a jar, and one 2oz can takes care of one pizza, but jars are 4oz, the unused portion needs to be refrigerated after opening, and the olive oil turns to jelly in the fridge.\n\t\t\nClick to expand...\n\nDitto. I'll eat both types, but the \"chunk light\" makes a better tuna salad, in my opinion. \n\nThe \"solid white\" is best for eating on its own. At least for me, anyway. I'll eat it right out of the can.\n\nI've always wanted to try Ventresca tuna, but it's just so expensive that I'm not sure I want to drop $15 or $20 on just one can. But I've heard it's pretty amazing and \"like butta\", since it comes from the belly of the fish.",
"loss": true,
"prefix": "Linda0818:"
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"from": "gpt",
"value": " Awww, go on Linda - you deserve it at least once! Just say it was a birthday present from..... (make up any ol'name you want)",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tAwww, go on Linda - you deserve it at least once! Just say it was a birthday present from..... (make up any ol'name you want)\n\nClick to expand...\n\nThanks \n\nI'll get around to trying one of these days. I want to do a little research first, however, to see what the best brands are. I'm sure not all Ventresca tuna is the same.",
"loss": true,
"prefix": "Linda0818:"
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"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tIf I could use up the entire can of anchovies in one go, that's what I would use. I buy the jars, because for me, being able to take out 1 or 3 anchovies at a time and not have the rest of the can go off, is worth it. I have always covered the rest of the anchovies with foil. They usually spill at some point and they always go off. I do keep one or two of the cans for the rare time I will use them all in one go.\n\t\t\nClick to expand...\n\nFreezer!",
"loss": true,
"prefix": "jennyema:"
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"value": " jennyema said:\n\n\n\n\t\t\tFreezer!\n\t\t\nClick to expand...\n\nUnfortunately, I don't know how to organize my freezer so I can find all the little leftover bits of stuff, e.g., lemon juice, fresh herbs, compound butter, bones for stock, herbs that won't get used before they dry up, ...",
"loss": true,
"prefix": "taxlady:"
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"from": "gpt",
"value": " taxlady said:\n\n\n\n\t\t\tUnfortunately, I don't know how to organize my freezer so I can find all the little leftover bits of stuff, e.g., lemon juice, fresh herbs, compound butter, bones for stock, herbs that won't get used before they dry up, ...\n\t\t\nClick to expand...\n\nBoxes! Find boxes just the size to slip into the freezer, w/o keeping the door from shutting, and label them, for the different categories. I leave a space above the boxes, so I can slide things in, but when I have a bunch of new vacuum bags going in, I pull the box out, and organize it , putting the new in the back, usually. In my upstairs freezer, in my fridge, I have a couple of Ziploc bags - one for Thai ingredients, such as galangal, lemongrass, dried shrimp, and other things, all in vacuum sealed bags, so I can pull the entire bag out, get what I need, and put it back in the freezer. I have a bunch of jars of things, with the lids labeled - red and green Thai curry pastes, garlic and ginger paste, misc. green chiles, red chiles, Hanoi Market chiles, chocolate habaneros, aji dulce chiles, and probably some I forgot! And a Ziploc with a bunch of vacuum bags of chile peppers, just the right volume to re-fill those jars, when they run out. \n\nImagine just tossing that stuff in there, without some sort of organizing!",
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"prefix": "pepperhead212:"
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[
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"from": "system",
"value": "This is a cooking forum thread titled: Need some advice on making baked Ziti in the oven",
"loss": false,
"prefix": null
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"from": "human",
"value": " I have made this several times, and it comes out fantastic.\nBut sometimes the pasta seems like it is overcooked.\nI usually use 3 16-oz boxes of, in this case, Ziti.\nI start by boiling the pasta. While that is getting ready, I cook 3 lbs of ground beef. Then, using 3 24-oz jars of a well-known brand of sauce, I make it my own by using other herbs, spices, and ingredients. \nWhen the pasta is al dente, i mix in the beef and sauce and then, like making a lasagna, I spoon some of the mixed pasta into the pan and then add the ricotta, mozzarella, and other cheeses in layers.\nIt then goes into the oven at around 350 degrees for about 30-40 minutes to heat through and melt the cheese.\nSorry to be so long-winded.\nAnyway, my question is, \nI would like to make this without pre boilng the pasta.\nWhat is the process of adding the dry pasta to the pan, mixing in all the other ingredients, and not having the pasta steal all the liquid from the sauce?\nIs there a ratio of water that needs to be added to the sauce just to cook the pasta?\nI hope this makes sense. If not let me know and I will try to refine my question.\nThank you",
"loss": false,
"prefix": "Tfmc:"
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"from": "gpt",
"value": " Next time you are at the grocer's look at a box of 'no-boil' lasagna. I think they tell you how much extra water to add to the pasta sauce to have enough liquid for the lasagna noodles.\n\nThat's all I can think of off the top of my head. We do have a few good chefs here who I'm sure will have better answers than mine.\nThat being said, I think I once read the % of absorbtion somewehre... \n\nyup, looked it up. It is 75% of the weight of the pasta. So I would guess you need to add at least that much extra water to your sauce?\n\nhow that translates from weight of water to weight of pasta... not my forté.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " dragnlaw said:\n\n\n\n\t\t\tNext time you are at the grocer's look at a box of 'no-boil' lasagna. I think they tell you how much extra water to add to the pasta sauce to have enough liquid for the lasagna noodles.\n\nThat's all I can think of off the top of my head. We do have a few good chefs here who I'm sure will have better answers than mine.\nThat being said, I think I once read the % of absorbtion somewehre...\n\nyup, looked it up. It is 75% of the weight of the pasta. So I would guess you need to add at least that much extra water to your sauce?\n\nhow that translates from weight of water to weight of pasta... not my forté.\n\t\t\nClick to expand...\n\nThank you for your reply.\nI know there is a formula somewhere.\nI was also wondering how all the extra water does not thin out the flavor of the sauce.",
"loss": true,
"prefix": "Tfmc:"
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"from": "gpt",
"value": " Well, it doesn't! It is being absorbed by the pasta, along with some of the sauce flavour. I would imagine it is a win-win situation? \n\nI only made the no-boil lasagna noodles maybe once or twice probably about 50 yrs ago. I do remember it was good and easy but more expensive - at the time when my budget didn't really support it - but at least had to try.",
"loss": true,
"prefix": "dragnlaw:"
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"from": "human",
"value": " Tfmc said:\n\n\n\n\t\t\tI have made this several times, and it comes out fantastic.\nBut sometimes the pasta seems like it is overcooked.\nI usually use 3 16-oz boxes of, in this case, Ziti.\nI start by boiling the pasta. While that is getting ready, I cook 3 lbs of ground beef. Then, using 3 24-oz jars of a well-known brand of sauce, I make it my own by using other herbs, spices, and ingredients.\nWhen the pasta is al dente, i mix in the beef and sauce and then, like making a lasagna, I spoon some of the mixed pasta into the pan and then add the ricotta, mozzarella, and other cheeses in layers.\nIt then goes into the oven at around 350 degrees for about 30-40 minutes to heat through and melt the cheese.\nSorry to be so long-winded.\nAnyway, my question is,\nI would like to make this without pre boilng the pasta.\nWhat is the process of adding the dry pasta to the pan, mixing in all the other ingredients, and not having the pasta steal all the liquid from the sauce?\nIs there a ratio of water that needs to be added to the sauce just to cook the pasta?\nI hope this makes sense. If not let me know and I will try to refine my question.\nThank you\n\t\t\nClick to expand...\n\nThe process of not cooking the pasta beforehand works wit lasagna because the lasagna noodles are thinner and don't need as much water to cook through. With the ziti, I don't know of a ratio. You'd have to experiment. Seems to me that would result in a lot of less than perfect results. I would stick with precooking the ziti.",
"loss": true,
"prefix": "Andy M.:"
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"from": "gpt",
"value": " Andy M, Thank you for the reply.\nI tend to agree with you.\nThat will be my choice, but if the package says 9-12 mins, I will only do about 4.\nThat should give the pasta enough time to absorb a lot of the water it needs and then get the rest from the sauce, adding more flavor.\nThoughts?\nI will let you know what I decide on and how it turns out.\nThanx again",
"loss": true,
"prefix": "Tfmc:"
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"from": "human",
"value": " Tfmc said:\n\n\n\n\t\t\tAndy M, Thank you for the reply.\nI tend to agree with you.\nThat will be my choice, but if the package says 9-12 mins, I will only do about 4.\nThat should give the pasta enough time to absorb a lot of the water it needs and then get the rest from the sauce, adding more flavor.\nThoughts?\nI will let you know what I decide on and how it turns out.\nThanx again\n\t\t\nClick to expand...\n\n4 minutes may be enough. It depends on whether or not the sauce is a little watery to start. Undercooked pasta can absorb more water leaving you with a too dry dish. Make sure the ziti is soft and flexible when you stop the cooking.\n\nHowever, this is a starting point. if the 4 minute pre-cook doesn't work, make some notes and adjust your next attempt. It might take a few tries to get the perfect result.",
"loss": true,
"prefix": "Andy M.:"
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"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\t4 minutes may be enough. It depends on whether or not the sauce is a little watery to start. Undercooked pasta can absorb more water leaving you with a too dry dish. Make sure the ziti is soft and flexible when you stop the cooking.\n\nHowever, this is a starting point. if the 4 minute pre-cook doesn't work, make some notes and adjust your next attempt. It might take a few tries to get the perfect result.\n\t\t\nClick to expand...\n\nAndy,\nThanx again for the reply. I have a question.\nI see a lot of recipes for no-boil pasta calling for 3 cups of water per pound of pasta in addition to the sauce.\nIn that regard, Since I am making pasta for a group. Typically, I use 3 16-oz boxes of pasta and 2 45-oz jars of sauce that I doctor up to make it my own for the group.\nAccording to their information, I will be adding\n9 CUPS of water to 11-1/2 cups of sauce?\nIs this right? Seems like a lot of liquid for a lb of pasta. even if it is for a no-bake. Does the pasta absorb 3 cups per lb? Even so, won't that water down the sauce to the point of no flavor?\nAm I crazy?",
"loss": true,
"prefix": "Tfmc:"
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"from": "human",
"value": " This is probably not very helpful but - on the few occasions where I've had to increase recipes substantially and then gotten myself into a tizzy worrying about ruining things - I've actually gone and made uip to 3 or 4 batches and then incorporated them together. \nMore dirty dishes I know but the recipes worked! \n(and I never admitted to what I had done )",
"loss": true,
"prefix": "dragnlaw:"
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"from": "gpt",
"value": " Tfmc said:\n\n\n\n\t\t\tAndy,\nThanx again for the reply. I have a question.\nI see a lot of recipes for no-boil pasta calling for 3 cups of water per pound of pasta in addition to the sauce.\nIn that regard, Since I am making pasta for a group. Typically, I use 3 16-oz boxes of pasta and 2 45-oz jars of sauce that I doctor up to make it my own for the group.\nAccording to their information, I will be adding\n9 CUPS of water to 11-1/2 cups of sauce?\nIs this right? Seems like a lot of liquid for a lb of pasta. even if it is for a no-bake. Does the pasta absorb 3 cups per lb? Even so, won't that water down the sauce to the point of no flavor?\nAm I crazy?\n\t\t\nClick to expand...\n\nOnce again, you can't compare no-boil pasta to ziti. Pre-cook the pasta for the best results.",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " As a rule, I typically start with 6 cups of liquid for a pound of dry pasta. The liquid can range from broth to sauce, BUT sauces will often require a bit more water. Like others have said, play a bit with the formula.",
"loss": true,
"prefix": "Kathleen:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tThe process of not cooking the pasta beforehand works wit lasagna because the lasagna noodles are thinner and don't need as much water to cook through. With the ziti, I don't know of a ratio. You'd have to experiment. Seems to me that would result in a lot of less than perfect results. I would stick with precooking the ziti.\n\t\t\nClick to expand...\n\nCould you possibly soak the noodles in warm/cold water before layering them in the pan, then using extra water to \"finish\" cooking them? Similar to how you (or at least I) soak rice noodles maybe 10 or so minutes (until they bend like an old back) in warm/cold water before stir frying?",
"loss": true,
"prefix": "BAPyessir6:"
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"from": "human",
"value": " BAPyessir6 said:\n\n\n\n\t\t\tCould you possibly soak the noodles in warm/cold water before layering them in the pan, then using extra water to \"finish\" cooking them? Similar to how you (or at least I) soak rice noodles maybe 10 or so minutes (until they bend like an old back) in warm/cold water before stir frying?\n\t\t\nClick to expand...\n\nI was wondering about that too. I have done it with wheat pasta. You soak it in room temperature water and then cooking it in the sauce, but not for very long. I wasn't happy with the results. The pasta got too soft. I got the idea from Kenji López-Alt did a lot of testing on that method and worked out something where he was happy with the results. I think mine didn't work right because I was leaving it to soak longer because I use whole wheat pasta and the same amount of time didn't really work for me.",
"loss": true,
"prefix": "taxlady:"
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"from": "gpt",
"value": " I've never tried baking ziti without pre-boiling first, I can't see how that could be possible but just like it has already been said here, it's just a matter of draining the pasta a few minutes earlier than its cooking time, to avoid over-cooked baked ziti! \nOh, I always use no-boil lasagne and cannelloni, the sauce you make mustn't be too thick otherwise the pasta won't cook. Even if the sauce may seem watery, it doesn't matter, the extra liquid will all be absorbed. \nI always add bechamel sauce, also not too thick, to help the cooking process and to make the dish even more delicious!",
"loss": true,
"prefix": "Meryl:"
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"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tOnce again, you can't compare no-boil pasta to ziti. Pre-cook the pasta for the best results.\n\t\t\nClick to expand...\n\nThanx for the reply.\nHowever, what I meant by \"no-boil pasta\" was pasta that was not boiled before baking in the oven, not a type of pasta.",
"loss": true,
"prefix": "Tfmc:"
},
{
"from": "gpt",
"value": " Check out this recipe. It may help.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Food Lab's No-Boil Baked Ziti Recipe\n\t\t\t\t\t\n\nOur recipe for ziti takes a shortcut for faster prep. We toss soaked pasta with tomato sauce, ricotta, cream, and cubes of mozzarella cheese to form gooey, stretchy pockets.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com",
"loss": true,
"prefix": "Andy M.:"
},
{
"from": "human",
"value": " Andy,\nThanx again for the reply.\nI did see that recipe. I will try that as well",
"loss": true,
"prefix": "Tfmc:"
},
{
"from": "gpt",
"value": " Andy M. said:\n\n\n\n\t\t\tCheck out this recipe. It may help.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Food Lab's No-Boil Baked Ziti Recipe\n\t\t\t\t\t\n\nOur recipe for ziti takes a shortcut for faster prep. We toss soaked pasta with tomato sauce, ricotta, cream, and cubes of mozzarella cheese to form gooey, stretchy pockets.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nThat looks good and I enjoyed the discussion about the experiments and what works best. But, I won't bother downloading the recipe, since it requires so much tomato. But, I did notice a link to make ricotta at home. That came with some explanations and admitted that it won't make authentic ricotta, since it doesn't start with whey. It starts with milk and tries to make up for the fact. I just recently made some \"cream cheese\" using almost exactly that recipe, but it left out the \"hold\" step. The stuff I made is pretty good and I am eager to try making it, but adding the extra step of holding it at temperature for 20 minutes after it curdles. So, thank you Andy for the ricotta recipe.",
"loss": true,
"prefix": "taxlady:"
},
{
"from": "human",
"value": " Andy M. said:\n\n\n\n\t\t\tCheck out this recipe. It may help.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Food Lab's No-Boil Baked Ziti Recipe\n\t\t\t\t\t\n\nOur recipe for ziti takes a shortcut for faster prep. We toss soaked pasta with tomato sauce, ricotta, cream, and cubes of mozzarella cheese to form gooey, stretchy pockets.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nI get sooo lazy sometimes and I don't wanna go through the \"work\" of boiling my noodles.\n\nThough if I think about it, isn't it worth it to go through the step of boiling the noodles to have good, al dente noodles with a several hour slowly simmered fresh garden tomato sauce?",
"loss": true,
"prefix": "BAPyessir6:"
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] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Pickle",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " This is a Sri Lankan pickle.\n\n\n\n\n\nShallots, green chillies, carrots, green beans. In ground mustard (not mustard cream bought from a shop), and vinegar. In a clay pot (as it should be).",
"loss": false,
"prefix": "lastmanstanding:"
},
{
"from": "gpt",
"value": " That sounds really interesting, @lastmanstanding ! Could you please post the actual recipe for it? And which ground mustard seed - the black or yellow? Thanks!",
"loss": true,
"prefix": "pepperhead212:"
},
{
"from": "human",
"value": " hmmm, pickled shallots - I'd love to try them!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\thmmm, pickled shallots - I'd love to try them!\n\t\t\nClick to expand...\n\nSo would I. I love pickled garlic, so I would probably like the pickled shallots as well.\n\nI might have to try and find a recipe for that.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tSo would I. I love pickled garlic, so I would probably like the pickled shallots as well.\n\nI might have to try and find a recipe for that.\n\t\t\nClick to expand...\n\n\nMezzetta sells garlic stuffed olives. To me, they are awful, even though I like garlic. They also sell jalapeño stuffed olives. Those are great.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\nMezzetta sells garlic stuffed olives. To me, they are awful, even though I like garlic. They also sell jalapeño stuffed olives. Those are great.\n\nCD\n\t\t\nClick to expand...\n\nMezzetta is one of my favorite brands of banana peppers. Never tried any of their stuffed olives, though. At least not that I can remember.\n\nI love garlic stuffed olives.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "human",
"value": " Linda0818 said:\n\n\n\n\t\t\tMezzetta is one of my favorite brands of banana peppers.\n\t\t\nClick to expand...\n\n\nPepperoncinis? Love those, but haven't had them in a long time.\n\nCD",
"loss": true,
"prefix": "caseydog:"
},
{
"from": "gpt",
"value": " caseydog said:\n\n\n\n\t\t\tgarlic stuffed olives.\n\t\t\nClick to expand...\n\nLove em!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " caseydog said:\n\n\n\n\t\t\tPepperoncinis? Love those, but haven't had them in a long time.\n\nCD\n\t\t\nClick to expand...\n\nNo, I just buy the mild banana pepper rings. But I like pepperoncinis as well.",
"loss": true,
"prefix": "Linda0818:"
},
{
"from": "gpt",
"value": " I came to Galle for the New Year which falls on the 13th. I'll write about the pickle more when I get some time on the computer",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " @lastmanstanding, happy New Year (the end of Pisces beginning of Aries). Enjoy your holiday foods and sweets.",
"loss": true,
"prefix": "blissful:"
},
{
"from": "gpt",
"value": " To me a pickle has always been a pickled cucumber ( Just what I grew up with). But when I came involved with a food blog, I was introduced to so many other \" pickle \" varieties from other countries such as : Pickles Carrots, Mango, burdock, Green papaya... Although I didn't love all of them, it was an interesting culinary journey for me. I look at \" pickles\" with a much more open mind.",
"loss": true,
"prefix": "larry_stewart:"
},
{
"from": "human",
"value": " larry_stewart said:\n\n\n\n\t\t\tTo me a pickle has always been a pickled cucumber ( Just what I grew up with). But when I came involved with a food blog, I was introduced to so many other \" pickle \" varieties from other countries such as : Pickles Carrots, Mango, burdock, Green papaya... Although I didn't love all of them, it was an interesting culinary journey for me. I look at \" pickles\" with a much more open mind.\n\t\t\nClick to expand...\n\nIf I'm being honest when I saw the thread title my first thought was Branston Pickle.",
"loss": true,
"prefix": "FrankZ:"
},
{
"from": "gpt",
"value": " That looks delicious! Might have to giving that a try.",
"loss": true,
"prefix": "KatInAHat:"
},
{
"from": "human",
"value": " wow, fancy!!!",
"loss": true,
"prefix": "HeyItsSara:"
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"from": "gpt",
"value": " Here's my recipe which I think will be alright for you. Remember this has many variations. So if you fail this time, adjust it the next time. LOL.\nTyping it from memory. \n\nIngredients:\n\nred pearl shallots 300g\ngreen chillies 250g\ngreen papaya 200g\ncarrots 200g\nblack mustard 3 tbsp\nblack pepper 2 1/2 tbsp\ngood coconut vinegar 3 cups\nmoringa bark 2 inches\nturmeric 1/4 inch piece\ncinnamon 2 inch piece\nsalt\n\noptional: \ngarlic 5 cloves\nginger 2 inches\n\nPreparation:\nFind a clean clay pot, or if not, a glass jar with lid.\nFind a clean sheet of paper to cover the pot, and a piece of string to tie it around the pot.\nSoak the mustard in a little bit of vinegar 30 minutes before making the pickle.\nJulienne the carrots and papaya. Around 2 inch length is good.\nMake a lengthwise incision on all green chillies. Leave the stem, no need to remove.\nClean the shallots.\n\nMaking the pickle:\nHeat 1 1/2 cups of vinegar (add a bit of salt too) in a clay pot (use the same one if nothing else) and heat the shallots, green chillies, and papaya in the vinegar. Do not let it change colour, just 30 seconds in the vinegar is more than enough. Do each item separately.\nSqueeze water out of the papaya.\nMake a paste of the soaked mustard, pepper, moringa bark, turmeric, and cinnamon.\nEmpty the clay pot if you are using the same, and heat it to dry it well.\nPut fresh vinegar, probably 1 - 1 1/4 cups in the clay pot.\nAdd the paste you have already prepared, mix well, and then add the carrots, chillies, and the papaya.\nAdd salt to taste.\n\nSome cooks heat/slightly cook the vinegar and paste before mixing the vegetables, some don't. I don't. It's personal preferences (and probably the concerns over uncooked stuff)\n\nPost making:\nCover the pot with the paper, and tie it with the string (or whatever you have. Doesn't change the taste. lol)\nLeave it for at least one day, and use. I would prefer to leave it at least 3 days.\n\nAdditional info:\nAlways check the taste before any next step.\nYou can add other crunchy vegetables such as green beans and cauliflower.\nMany people in my country absolutely love pickled shallots. Therefore they add it more than other stuff. It all depends on your preferences.\n\nHere I will add 2 videos I found on youtube that come close to what I make. They are in Sinhala language but you can watch them to get an idea. Hope that's alright. (I'll make a video in English when I buy my own camera which could take up to another 17 years and 3 months.)",
"loss": true,
"prefix": "lastmanstanding:"
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"from": "human",
"value": " Seems to have some similarities (particularly with the mustard and vinegar) with the Piccalilli that we have in the UK. I looked up Moringa Bark and it is not widely available (can't even get an idea of what sort of taste/flavour it has). Any thoughts on what could be used instead? How vital is it to an authentic pickle?",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " Leave it out. You will still enjoy it. While it's a must here in Sri Lanka, some people make the pickle without it too.",
"loss": true,
"prefix": "lastmanstanding:"
},
{
"from": "human",
"value": " lastmanstanding said:\n\n\n\n\t\t\tLeave it out. You will still enjoy it. While it's a must here in Sri Lanka, some people make the pickle without it too.\n\t\t\nClick to expand...\n\nThanks! So, just out of interest, what sort of flavour does it impart? Sweet? Sour? Something completely different?",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "gpt",
"value": " KatyCooks said:\n\n\n\n\t\t\tSeems to have some similarities (particularly with the mustard and vinegar) with the Piccalilli that we have in the UK. I looked up Moringa Bark and it is not widely available (can't even get an idea of what sort of taste/flavour it has). Any thoughts on what could be used instead? How vital is it to an authentic pickle?\n\t\t\nClick to expand...\n\nI had a peek at Amazon.co.uk and they seem to have it. The US price was way too high for me.",
"loss": true,
"prefix": "FrankZ:"
}
] |
[
{
"from": "system",
"value": "This is a cooking forum thread titled: Tart advice - Puff Crust",
"loss": false,
"prefix": null
},
{
"from": "human",
"value": " I want to make a savory tart using premade Puff pastry like this one: https://www.giangiskitchen.com/caramelized-garlic-goat-cheese-tart/\n\nMy flavor profiles would be a little different BUT my basic concern is about cooking temp. I've found a number of these recipes online and cook temps run between 350 and 425.\n\nPuff pastry needs to be cooked HOT to be wonderful but I want to make an egg-based filling - usually cooked at a lower temp.\n\nHas anyone tried something like this? Any advice?",
"loss": false,
"prefix": "Janet H:"
},
{
"from": "gpt",
"value": " i don't see why it won't work out great",
"loss": true,
"prefix": "HeyItsSara:"
},
{
"from": "human",
"value": " She is also using eggs and cream and although not mixed into the cheese she has baked it all at the same time. \nHow much different is your egg to cream ratio? \n\nOnly other option I see is to blind bake your pastry? Then bake again at a lower temperature. But I might still be worried your pastry might absorb. Perhaps an egg coating on the pastry first?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " @Janet so be sure to let us know how you do, please!\n\nI keep looking at that recipe and it sure looks good. \nSo tempting! ... just might have to give it a try!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "human",
"value": " I use two three \"tricks\" for puff pastry . . . \n1 - pre-bake very hot, then 'fill' - then bake at normal temp\n2 - pre-heat the pizza stone at maxi oven, (reduce heat) put dish on stone\n3 - initial high heat blast, then reduce heat - remove from oven if needed as oven reduces\n\nfor that recipe I'd use the pre-heat ( #2) and then #3 . . . \n3 should get the upper crust puffed, 2 will hopefully get the bottom sorta' puffed and more crisp....\n\nthe pre-bake&fill works best with a 'pourable' filling . . .",
"loss": true,
"prefix": "dcSaute:"
},
{
"from": "gpt",
"value": " It's basically a quiche. Personally I blind bake first and I recommend you do that but don't weight down and just dock. I also use butter for my puff which ensures a better rise and color.\n\nThose instructions look about right 375 for 35 minutes but of course checking visually and maybe take it's temperature. I like a quiche that is not overcooked which is why I generally don't bother ordering them from menu's or buying them to cook. I normally cook at 350.",
"loss": true,
"prefix": "pictonguy:"
},
{
"from": "human",
"value": " Previously, with my full sized oven, I left my stones in the oven (bottom shelf) all the time. I brought them up to higher level and used them for pastry, pies and tarts. Rarely had a soggy bottom.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Thanks for the tips - trying this in a day in my RV oven. I'll go the prebake route. The filling will be the goat cheese and quiche-y bits with sundried tomatoes and fresh asparagus (in season just now). A pizza stone isn't going to be an option in my tiny oven but I can prebake.",
"loss": true,
"prefix": "Janet H:"
},
{
"from": "human",
"value": " @Janet H, did you manage to make the tart? Any updates or conclusions? \n\nThat recipe has intrigued me and I've got all the ingredients. Hopefully when I get back from swim and the gym I'll have enough oomph to make it.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " I've been known to offer some tart advice now and again.",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " Ever notice no one listens?",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " dragnlaw said:\n\n\n\n\t\t\tEver notice no one listens? \n\nClick to expand...\n\nThen who keeps changing the words?",
"loss": true,
"prefix": "Sir_Loin_of_Beef:"
},
{
"from": "human",
"value": " OK, @Janet H , I made the tart according to that recipe. It turned out just fine without prebaking the shell. The temperature calls for 375 but with my 'new' toaster oven I'm discovering I need to lower to the next setting 350, which I did and it was perfectly well cooked.\nI should have perhaps pre-heated to 375 and then lowered to 350 might have been better. The bottom crust was cooked, not crispy of course, it is after all, a bottom crust, but certainly not soggy.\nHere I've flipped a couple of pieces on their sides.\n\n\n\n\npiece on the left is showing the bottom, piece on the right is showing the top and a bit of the side.\nthe bottom I tried to use my knife to show it was capable of still flaking... sort of.",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Okay, I am a bit puzzled about this! Why would you choose puff pastry for a tart (which is basically a quiche) in the first place, instead of the traditional shortcrust?",
"loss": true,
"prefix": "KatyCooks:"
},
{
"from": "human",
"value": " KatyCooks said:\n\n\n\n\t\t\tWhy would you choose puff pastry for a tart\n\t\t\nClick to expand...\n\nbecause that's what the recipe called for. Don't know why, but I did have some in the freezer so I went with it!",
"loss": true,
"prefix": "dragnlaw:"
},
{
"from": "gpt",
"value": " Fair enough dragn!!",
"loss": true,
"prefix": "KatyCooks:"
}
] |
[
{
"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\nClick to expand...\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\nClick to expand...\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\nClick to expand...\n\nSNORT….",
"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\nClick to expand...\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\nClick to expand...\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\nClick to expand...\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:"
}
] |
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