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[ { "from": "system", "value": "This is a cooking forum thread titled: Submit favorite DC recipes here...", "loss": false, "prefix": null }, { "from": "human", "value": " I thought it would be interesting to have a place for some of your favorite recipe's from here that you have made. \n\nYour own recipe's don't count. This is the place to toot the horns of all the great cooks we have here, and be sure to post the link to the recipe. Multiple links are more than welcome.", "loss": false, "prefix": "Kayelle:" }, { "from": "gpt", "value": " This:\n\nhttp://www.discusscooking.com/forums/f40/lemon-curd-a-la-pf-74950.html\n\nI've used limes as well. Utterly delicious!\n\nAnd CraigC's beer coconut shrimp recipe he posted inspired me to make marmalade-horseradish sauce that knocked my socks off!", "loss": true, "prefix": "Dawgluver:" }, { "from": "human", "value": " Dawglover's http://www.discusscooking.com/forums/f15/smoked-turkey-wild-rice-black-bean-soup-76634.html\n\nI change it up a bit, but loved it for the inspiration!\n\nMenumaker's http://www.discusscooking.com/forums/f18/bombay-potatoes-83881.html\n\nAgain, I used that for inspiration and changed it up.", "loss": true, "prefix": "CWS4322:" }, { "from": "gpt", "value": " http://www.discusscooking.com/forums/f15/quick-and-easy-chicken-tortilla-soup-recipe-83828.html from PPO\n\nhttp://www.discusscooking.com/forums/f20/rice-pilaf-75118.html from Andy\n\nJust two of my favorites. I'll be back with more later.", "loss": true, "prefix": "Kayelle:" }, { "from": "human", "value": " Don't have time to look for it, but it would be to. Authentic Marsala chicken, do not remember who's it was. And Chief's famous and loved by my wife and two of my children, pancakes.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " I assume this will become a sticky? I love those sliced potatoes that are roasted in a muffin tin--can't remember if those were Steve's, Rock's, or Chief's, but I've made them several times.", "loss": true, "prefix": "CWS4322:" }, { "from": "human", "value": " Katie's Black Devil's Food Cake TNT \n\nThis IS THE MOST FANTASTIC CHOCOLATE CAKE EVER!! \n\nHere are some pics of with my additions.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " CharlieD said:\n\n\n\n\t\t\tDon't have time to look for it, but it would be to. Authentic Marsala chicken, do not remember who's it was. And Chief's famous and loved by my wife and two of my children, pancakes.\n\t\t\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:" }, { "from": "human", "value": " I love msmofet's Cream of Chicken or Turkey Confetti Soup!\n\nhttp://www.google.com/url?sa=t&rct=...h8GVVi_tTUjOG1F9YzCl9ig&bvm=bv.61190604,d.b2I", "loss": true, "prefix": "Zhizara:" }, { "from": "gpt", "value": " and MsMofit's best ever garlic bread. I use this nearly weekly.\n\nhttp://www.discusscooking.com/forums/f23/ms-mofets-garlic-bread-76499.html\n\nYes, I hope a mod will make this thread a sticky.", "loss": true, "prefix": "Kayelle:" }, { "from": "human", "value": " Now sticky by member request.\n\n.40", "loss": true, "prefix": "forty_caliber:" }, { "from": "gpt", "value": " Not a recipe. DC'ers enticed me / I talked myself into buying a Breville personal pie maker. I am not normally sucked into late night info-mercials. I disregarded the threads, since it wasn't an appliance I have. Then one day I read the discussion. Such enthusiasm. I admit I haven't used it lately, It is resting on top of my microwave. I should introduce it to a couple recipes I have waiting. \n\n3 of my favorite DC recipes that I can think of. \n\nKadesma's pork chops with onion gravy. Reading the original now, I see she put a spoonful of sugar. I apparently overlooked this. Gotta do it for 'Ma.\n\nhttp://www.discusscooking.com/forums/f49/pork-chops-in-onion-sauce-rec-18011.html#post210496\n\nPPO's Beef and broccoli\nHis notes read \" I have been working on this for about two years and think that I have it where I want it.\" Yes and pretty near perfect. My introduction to using both hoisin and oyster sauces.\n\nhttp://www.discusscooking.com/forums/f21/tnt-beef-with-broccoli-77697.html\n\nBakechef's (disappearing) Brownies. My waistline feels guilty ever time I \" even out\" a row. The rest of me is too busy and that conscious moment soon disappears along with the brownies. \n\nhttp://www.discusscooking.com/forums/f102/bakechefs-brownies-78936.html", "loss": true, "prefix": "Whiskadoodle:" }, { "from": "human", "value": " LPBeier's : http://www.discusscooking.com/forums/f18/mushrooms-gratin-67778.html#post929810", "loss": true, "prefix": "PrincessFiona60:" }, { "from": "gpt", "value": " Nice to see you around again .40", "loss": true, "prefix": "pacanis:" }, { "from": "human", "value": " Seeing .40's name again reminded me of swimming in the best pudding ever!\n\nhttp://www.discusscooking.com/forums/f22/butterscotch-pudding-66643.html", "loss": true, "prefix": "Kayelle:" }, { "from": "gpt", "value": " Here are the ones I came up with quicky.\n\n Alix's Lemon Bars: http://www.discusscooking.com/forums/f102/lemon-bars-33857.html I increased the filling ingredients by 50% because I love lemon desserts.\n\n Alix's Lemon Shortbread Cookies: http://www.discusscooking.com/forums/f43/lemon-shortbread-cookies-74844.html \n\n Audeo's Banana Nut Bread: http://www.discusscooking.com/forums/f23/best-banana-bread-ive-ever-had-4730.html \n\n Chief Goodweed of the North's Pancakes: He was Goodweed back then, not Longwind. http://www.discusscooking.com/forums/f158/pancakes-2099.html \n\n Ol-Blue's Bacon Cheeseburger Meatloaf: http://www.discusscooking.com/forums/f48/bacon-cheeseburger-meatloaf-recipe-42290.html I increased the bacon to a pound. A half cup didn't seem like enough.\n\n That's all for now. I know there are others but my memory fails me.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Alix's Lemon anything...yes, of course! Thanks for the reminder.", "loss": true, "prefix": "PrincessFiona60:" }, { "from": "gpt", "value": " Dianne's carbonara\n\nGB's bolognese\n\n.40's pound cake\n\nLinux's Hot buttered rum\n\nKadesma's onion sauce, Andy's pilaf, Audeo's banana bread have already been linked. \n\nHome Chef's Cafe Mocha Cookie\n\nI don't make this often because of allergies but Kadesma's http://www.discusscooking.com/forums/f40/chocolate-bourbon-pecan-pie-12167.html\n\nCrewsk's http://www.discusscooking.com/forums/f40/chocolate-peanut-butter-pie-9615.html\n\nAndy's http://www.discusscooking.com/forums/f7/olive-salad-52053.html\n\nGot more, but this is a good start.", "loss": true, "prefix": "Alix:" }, { "from": "human", "value": " Whiskadoodle said:\n\n\n\n\t\t\t..............Bakechef's (disappearing) Brownies. My waistline feels guilty ever time I \" even out\" a row. The rest of me is too busy and that conscious moment soon disappears along with the brownies. \n\nhttp://www.discusscooking.com/forums/f102/bakechefs-brownies-78936.html\n\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:" }, { "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:" } ]
[ { "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 }, { "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:" }, { "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:" }, { "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:" }, { "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 }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "from": "human", "value": " rinsing rice is an old fashioned thing", "loss": true, "prefix": "HeyItsSara:" }, { "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:" }, { "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:" }, { "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.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "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.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "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", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Not at this stage of my life.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " I dislike spending effort to decorate plates (fussy work). However, I make the effort on occasion.", "loss": true, "prefix": "Andy M.:" }, { "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:" }, { "from": "human", "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:" }, { "from": "gpt", "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", "loss": true, "prefix": "caseydog:" }, { "from": "human", "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!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "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\nThere is a reason that I cherish my divider plates!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "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:" }, { "from": "gpt", "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:" }, { "from": "human", "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:" }, { "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:" }, { "from": "human", "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:" }, { "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.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Making your own lunchmeats", "loss": false, "prefix": null }, { "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:" }, { "from": "gpt", "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:" }, { "from": "human", "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:" }, { "from": "gpt", "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:" }, { "from": "human", "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:" }, { "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!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "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:" }, { "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:" }, { "from": "human", "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:" }, { "from": "gpt", "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:" }, { "from": "human", "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:" }, { "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.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "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:" }, { "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", "loss": true, "prefix": "taxlady:" }, { "from": "human", "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:" }, { "from": "gpt", "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:" }, { "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", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "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\nNot 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\nNot 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.:" }, { "from": "human", "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:" }, { "from": "gpt", "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:" }, { "from": "human", "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:" }, { "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:" }, { "from": "human", "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:" }, { "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:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Hard-boiled eggs...what to do?", "loss": false, "prefix": null }, { "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:" }, { "from": "gpt", "value": " along with my hummus meal", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "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:" }, { "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:" }, { "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.:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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.:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tinned Fish", "loss": false, "prefix": null }, { "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:" }, { "from": "gpt", "value": " I have also gotten good fish on Amazon but it's pricey.", "loss": true, "prefix": "HeyItsSara:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "from": "human", "value": " I buy the anchovy paste in a tube.", "loss": true, "prefix": "dragnlaw:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "from": "human", "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:" }, { "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!", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Need some advice on making baked Ziti in the oven", "loss": false, "prefix": null }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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.:" }, { "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:" }, { "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.:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" }, { "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:" } ]
[ { "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:" }, { "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:" }, { "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:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What's the difference between spaghetti sauce and pizza sauce?", "loss": false, "prefix": null }, { "from": "human", "value": " To clarify, in my mind:\nPizza sauce = Pizza (of course )\nPasta sauce = spaghetti sauce\n\nI don't know if pasta sauce is spaghetti sauce technically, but that isn't my question exactly. Either way, I'll probably use both interchangeably. I am not Italian, and I'm always open to correction/learning.\n\nSo! I am making pizza cabbage rolls for funsies, and my husband likes pizza, so why not. I threw in some pizza sauce and some spaghetti sauce for the sauce on the rolls, then I wondered. What is the difference between pizza and pasta sauce?\n\nI've heard the ONLY difference is pasta sauce is cooked, pizza sauce isn't. If true, does this mean if I cook my pizza sauce, it becomes pasta sauce?\n\nOn my palette, I can make pasta sauce taste closer to pizza sauce if I add tomato paste to it. Is tomato paste a more common ingredient in pizza sauce?\n\nBasically just me thinking out loud on: if I only have pasta sauce and want pizza sauce, can I make pasta sauce taste more like pizza sauce? Or vice versa? Or is it not as simple as that, since \"pasta sauce is cooked, pizza sauce isn't\"? (If that's the true only main difference)?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " . . . . and then along comes \"marinara\" . . .\nnot sure what \"cooked / not cooked\" actually is thought to mean. \nit's very tricky to make a tomate-sauce-by-any-name without cooking the tomatoes down from \"whole fresh\"\n\nI suspect it may be the degree of seasonings added....\n\nhere's my garden-going-to-sauce", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " In my kitchen pizza sauce is thicker and highly seasoned compared to pasta sauce.\n\nThis is the easy pizza sauce that I normally use.\n\nPizza Sauce\n1 6 oz. can tomato paste\n¼ - ½ cup water\n2 cloves minced garlic\n1T dry Oregano\n1T dry Basil\nMix well. If you use fresh basil omit the dried from the sauce and add the fresh basil as a pizza topping. This makes enough for 2 sheet pizzas. The leftovers can be frozen with good results.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Oregano! Pizza sauce has it, spaghetti sauce doesn't.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I put oregano in my spaghetti sauce.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " msmofet said:\n\n\n\n\t\t\tI put oregano in my spaghetti sauce.\n\t\t\nClick to expand...\n\nSome people put pineapple on pizza. That doesn't make it right. Trust me, I'm Sicilian.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " And my family is from Naples.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " This past few years, my spaghetti sauce has mushrooms in it, my pizza sauce does not. I cook the pizza sauce down much more, it is thicker.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " For me -\nPizza sauce is very much thicker and spicier.\nSpaghetti sauce is often herbier and thinner.\nPizza sauce takes robust toppings (pepperoni for example).\nSpaghetti sauce could be robust but often milder additives (shrimp for example).\n\nYou can thicken Spaghetti sauce and spice it up to Pizza sauce easily, but not vice versa, at least not easily.\n\nBoth can take copious amounts of cheese \n\nEdit:\nthings like mushrooms are cooked \n\"in\" a spaghetti sauce but \n\"on\" a pizza sauce.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " My pizza is generally Neapolitan style, very basic and I've used cooked tomato sauce with minimal ingredients, mostly minced onion, garlic, evoo and basil cooked for a fairly short time, maybe 15 minutes which is also my basic spaghetti (pasta sauce) sauce.\n\nMost of the time for my homemade pizza I'll either use a local San Marzano type ripe tomato and only in season or canned authentic DOP San Marzano from Italy and just crush them with my hands and use them uncooked on my pizza. The thick pizza type sauce I've tried a few times, yeah, that's not going to happen any time soon.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tFor me -\nPizza sauce is very much thicker and spicier.\nSpaghetti sauce is often herbier and thinner.\nPizza sauce takes robust toppings (pepperoni for example).\nSpaghetti sauce could be robust but often milder additives (shrimp for example).\n\nYou can thicken Spaghetti sauce and spice it up to Pizza sauce easily, but not vice versa, at least not easily.\n\nBoth can take copious amounts of cheese \n\nEdit:\nthings like mushrooms are cooked\n\"in\" a spaghetti sauce but\n\"on\" a pizza sauce.\n\t\t\nClick to expand...\n\nNice explanation and what I was thinking. I'll use pasta sauce for pizza but won't use pizza sauce for pasta.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Sauces made from scratch, then maybe follow pictonguy's lead.\n\nBut I was basing my answers on the sauces already made and how they compare.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I use them interchangeably but they really aren't the same. The kind in the can is very different than a jarred sauce too.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I've never seen Pizza sauce in a jar. I have seen spghetti sauce in both jarred and canned - but jarred is much more common, at least around here.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tSauces made from scratch, then maybe follow pictonguy's lead.\n\nBut I was basing my answers on the sauces already made and how they compare.\n\t\t\nClick to expand...\n\nMe too. \n\nHowever, I will sometimes make my own sauce from scratch, using, of course, fresh tomatoes, garlic, olive oil, spices, etc. My home version I will use on both pizza and pasta, but not the store-bought sauces.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I've actually made a chicken Parm pasta using pizza sauce that me and the DH like very much. It's Aldi red bag chicken (frozen breaded Chicken breasts), pizza sauce, mozz, and rigatoni. It's quite good! I like the \"spicier/brighter\" flavor that the pizza sauce gives it.\n\nI know. Sacrilege! But alas I am not Italian.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tMy pizza is generally Neapolitan style, very basic and I've used cooked tomato sauce with minimal ingredients, mostly minced onion, garlic, evoo and basil cooked for a fairly short time, maybe 15 minutes which is also my basic spaghetti (pasta sauce) sauce.\n\nMost of the time for my homemade pizza I'll either use a local San Marzano type ripe tomato and only in season or canned authentic DOP San Marzano from Italy and just crush them with my hands and use them uncooked on my pizza. The thick pizza type sauce I've tried a few times, yeah, that's not going to happen any time soon. \n\nClick to expand...\n\nI'm confused on this, so hopefully you can elaborate. Maybe I just read it wrong. I do wear glasses. \n\nYou said you use a cooked tomato (15 min) sauce of tomatoes, garlic, Evoo, etc. then you later said you use crushed San Mariano tomatoes you put directly onto the pizza.\n\nDoes this mean you mix the san Mariano tomatoes into your cooked seasoned tomato sauce, or do you do one (San Mariano) or the other (tomato garlic onion sauce) depending on what you have on hand?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI'm confused on this, so hopefully you can elaborate. Maybe I just read it wrong. I do wear glasses. \n\nYou said you use a cooked tomato (15 min) sauce of tomatoes, garlic, Evoo, etc. then you later said you use crushed San Mariano tomatoes you put directly onto the pizza.\n\nDoes this mean you mix the san Mariano tomatoes into your cooked seasoned tomato sauce, or do you do one (San Mariano) or the other (tomato garlic onion sauce) depending on what you have on hand?\n\t\t\nClick to expand...\n\nNo, I make both and use them separately. My cooked sauce is generally for different pasta sauces or dishes where I use a marinara type sauce, like chicken and eggplant parm, meatballs that kind of thing and occasionally for my pizza but generally when I do make pizza it's with uncooked tomatoes, just hand crushed with herbs, evoo, garlic, onion and cheese but I've also used roasted peppers, artichoke hearts, olives, pepperoni, mushrooms, chilies etc and of course parmigiana .", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Don't think I've ever really thought about it but yes, I guess it would be good with just crushing the tomatoes to go straight onto the pizza.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Spaghetti sauce? Pizza sauce? There are hundreds of different types . Tomato-based ? No tomatos? Ready-made sauces? We don't have such a thing as a \"pizza sauce\" . Ingredients are placed on a pizza separately, not as a sauce. You can find ready-made pasta sauces in jars but there are lots of different types, ranging from simple tomato ones to black/white truffles, pesto, bolonaise, ecc.", "loss": true, "prefix": "Meryl:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What is your vegetarian creation to replicate the smoky umami flavors such as from smoked sausage?", "loss": false, "prefix": null }, { "from": "human", "value": " Hey all,\n\n\nWhat vegetarian creation do you make to replicate the smoky umami flavors such as from smoked sausage for example for in Stews? I find that common alternatives such as e.g. soy sauce, miso, smoky paparika and komu only partially deliver on what I'm looking for! \n\nAnything you make would be much appreciated for inspiration \n\nExtra points if it has some texture to it, but I'd be very happy with flavor only", "loss": false, "prefix": "Odio:" }, { "from": "gpt", "value": " Mushrooms add umami, and they are great cooked on a charcoal grill. They are also somewhat meaty in texture. \n\nWe have a product here called Liquid Smoke that will add a smokey flavor to stews. Not my first choice as a Texan, but a lot of people like using it.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tLiquid Smoke: What Is It and Did You Know You've Probably Been Eating It?\n\t\t\t\t\t\n\nLiquid smoke is made from condensing the smoke from burning wood. It is sold bottled and used sparingly as a flavoring in place of real wood smoke.\n\n\n\n\n\t\t\t\t\twww.thespruceeats.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Mushrooms, smoked paprika, and fire roasted tomatoes or peppers are good additions. I've also used a sausage substitute called \"pumfu\" which works especially well in pasta dishes.\n\nNote that last ingredient will also sometimes cause me to bust out the old Carl Douglas song \"Everybody was 'pumfu' fighting...\" Yahhh!", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " In addition to everything mentioned above, in one recipe I used lapsang soughing tea ( which is made from smoked tea leaves). I don't think it adds any more benefit than the liquid smoke or smoked paprika ( which are likely easier to find), but it works. A dark roux adds a nice undertone to a stew and helps thicken it a bit.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Well, you can always use Liquid Smoke.\n\nBut if you have a charcoal grill, parcook ingredients on it. More complicated, for sure. But more flavorful, too.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tMushrooms add umami, and they are great cooked on a charcoal grill. They are also somewhat meaty in texture.\n\nWe have a product here called Liquid Smoke that will add a smokey flavor to stews. Not my first choice as a Texan, but a lot of people like using it.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tLiquid Smoke: What Is It and Did You Know You've Probably Been Eating It?\n\t\t\t\t\t\n\nLiquid smoke is made from condensing the smoke from burning wood. It is sold bottled and used sparingly as a flavoring in place of real wood smoke.\n\n\n\n\n\t\t\t\t\twww.thespruceeats.com\n\t\t\t\t\n\n\n\n\nCD\n\t\t\nClick to expand...\n\nLiquid Smoke is a good product. It’s quite expensive over here. Some good Spanish smoky paprika is a great choice (and I always have it on hand because it’s so good)", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tLiquid Smoke is a good product. It’s quite expensive over here. Some good Spanish smoky paprika is a great choice (and I always have it on hand because it’s so good)\n\t\t\nClick to expand...\n\n\nI have a bottle of Liquid Smoke in my pantry. I've only used it one time. It works, but it just seems like something you'd find in processed frozen food in the grocery store. \n\nI'm tempted to buy a Breville smoke gun for adding some smokey flavor to foods that take on smoke easily. I've hear all kinds of good things about them. Plus, it's small, so it won't take up a lot of space. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tthe Smoking Gun® \| Breville (US)\n\t\t\t\t\t\n\nEffortlessly smoke food at home.\n\n\n\n\n\t\t\t\t\twww.breville.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I saw one of those guns being used on Iron Chef (?? I think??). I thought it was really neat! but sort of wondered how it would really work from kitchen to table. As in just how long it (scent/flavour) lasts. \n\nFor cheeses and other things you'd rather cold smoke than heat smoke I'm guessing it's great - but just how much would you use it? Casey, you already use your grill, griddle and smoker.\nI think, if having to make a choice, I'd get a sous vide first. \n\nEdit: But thinking of the original question, Yes! a smoker would be great for replicating sausage smoked flavours. You never have to use the meats for that flavouring. Only thing you subsequently buy are a few wood chips, and even there the amounts of chips used is extremely small. Win-win!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI saw one of those guns being used on Iron Chef (?? I think??). I thought it was really neat! but sort of wondered how it would really work from kitchen to table. As in just how long it (scent/flavour) lasts.\n\nFor cheeses and other things you'd rather cold smoke than heat smoke I'm guessing it's great - but just how much would you use it? Casey, you already use your grill, griddle and smoker.\nI think, if having to make a choice, I'd get a sous vide first. \n\nClick to expand...\n\n\nI think I'd use it often enough to justify it. It is good for adding a touch of smokey flavor to a single dish, and takes minutes to set up... and clean up. Good when you are cooking for one. \n\nI already have a good sous vide setup. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Ahhhh, just waiting on my invite. Mail must be delayed.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I am a big fan of Marmite/Vegemite replacing at least part of the \"Salt\" in any Vegan or Vegetarian recipe. Either brand provide a malty umami flavor and B-Vitamins as well as other flavors. I think of it as Vegan soup base and preferable to table salt, Kosher Salt, etc... \n\nAs others have stated adding Charred onions, peppers, can give the smoke dimension as well as the liquid shortcut.", "loss": true, "prefix": "SGM Chef:" }, { "from": "gpt", "value": " SGM Chef said:\n\n\n\n\t\t\tI am a big fan of Marmite/Vegemite replacing at least part of the \"Salt\" in any Vegan or Vegetarian recipe. Either brand provide a malty umami flavor and B-Vitamins as well as other flavors. I think of it as Vegan soup base and preferable to table salt, Kosher Salt, etc... \n\nAs others have stated adding Charred onions, peppers, can give the smoke dimension as well as the liquid shortcut.\n\t\t\nClick to expand...\n\n\nA jar of Marmite went from Kroger, to my kitchen, and to the trash can all in one day. \n\nBTW, I hope nothing bad happened to Odio...\n\n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " SGM Chef said:\n\n\n\n\t\t\tI am a big fan of Marmite/Vegemite replacing at least part of the \"Salt\" in any Vegan or Vegetarian recipe. Either brand provide a malty umami flavor and B-Vitamins as well as other flavors. I think of it as Vegan soup base and preferable to table salt, Kosher Salt, etc... \n\nAs others have stated adding Charred onions, peppers, can give the smoke dimension as well as the liquid shortcut.\n\t\t\nClick to expand...\n\nI just need to find some Marmite or Vegemite. I would love to use it as an ingredient. I have tasted one of them once. It was at a World Science Fiction Convention, at one of the parties being hosted by cities bidding to host a future WSFC. All I remember was that it was unusual and I liked it. I don't remember which city was hosting that party or if it was Marmite or Vegemite.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I think both Walmart and IGA carry Marmite.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI think both Walmart and IGA carry Marmite.\n\t\t\nClick to expand...\n\n\nWalmart does, and Kroger. You can also order it from Amazon. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI think both Walmart and IGA carry Marmite.\n\t\t\nClick to expand...\n\nWhen I search Wallmart for Marmite, I just get results for the type of marmite that is a cooking vessel. I believe the bottle it comes in is meant to be a marmite, a cauldron-like pot. When I searched Wallmart for Vegemite, this is what I get.\n\n\n\nWhen I searched IGA for Marmite I got this", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tWalmart does, and Kroger. You can also order it from Amazon.\n\nCD\n\t\t\nClick to expand...\n\nWhen you bought Marmite, do you remember how much it cost? The prices at Amazon.ca for Marmite seem quite high.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tWhen you bought Marmite, do you remember how much it cost? The prices at Amazon.ca for Marmite seem quite high.\n\t\t\nClick to expand...\n\n\nI don't remember what I paid for it. I bought it at Kroger. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " For me, the thing about both Vegemite and Marmite when used in cooking is that if you are familiar with the taste alone, it’s inescapable in the food. It doesn’t blend well with others - I can always taste it in a dish.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tFor me, the thing about both Vegemite and Marmite when used in cooking is that if you are familiar with the taste alone, it’s inescapable in the food. It doesn’t blend well with others - I can always taste it in a dish.\n\t\t\nClick to expand...\n\nDo you like or dislike them?", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Cooking from cans and boxes... and making it good.", "loss": false, "prefix": null }, { "from": "human", "value": " Today, I spent the day working with contractors, spending my retirement money fixing stuff on my 25 year-old house. I was not in the mood to cook at the end of the long day. I looked in the pantry, and saw I had a can of Campbells Chunky beef and barley soup that I bought on sale and has been in there for months. \n\nI poured it into a sauce pan, and tasted it. It was as bland as bland gets. \n\nI got busy, adding some ground black pepper and granulated garlic, which wasn't enough. It needed some herbs. I looked in the pantry, and saw a jar of herbes de Provence. Almost perfect. It needed more beef, but I wasn't going to mess with that today. \n\nThis thread is about how you took something canned, and made it something really good, with your cooking knowledge and things you had in the kitchen/pantry. \n\nCD", "loss": false, "prefix": "caseydog:" }, { "from": "gpt", "value": " The practice is far more common than you might think, even in high end restaurants.\nWhen I make my Malay mango chicken curry, I use canned mango, which I blitz into the purée. Using fresh mango (which I have done) gives varying results, depending on size, ripeness, season and providence. In the restaurant, you must have consistency, so I would use the canned product. Of course, all the spices that I would add have their own characteristics too.\nThe Campbells soup range is pretty much a very common ingredient in tons of different recipes. The concentrated soup makes excellent stock in a pinch.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThe practice is far more common than you might think, even in high end restaurants.\nWhen I make my Malay mango chicken curry, I use canned mango, which I blitz into the purée. Using fresh mango (which I have done) gives varying results, depending on size, ripeness, season and providence. In the restaurant, you must have consistency, so I would use the canned product. Of course, all the spices that I would add have their own characteristics too.\nThe Campbells soup range is pretty much a very common ingredient in tons of different recipes. The concentrated soup makes excellent stock in a pinch.\n\t\t\nClick to expand...\n\n\nWhere I Live, in North Texas, getting good fresh tomatoes is impossible, so I use canned tomatoes. So yeah, I have to use some canned ingredients. \n\nBut, it is rare that I buy processed food from a grocery store, mostly because I can't handle the sodium content. But, when I do eat prepared canned food, I always have to jack it up with herbs and seasonings. That's what I was talking about. \n\nLazy food made better with some knowledge and a little effort, with some good cooking experience behind it. \"What's wrong with this and how can I fix it?\"\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I don't buy a lot of canned food.\nMaybe once in a blue moon, chickpeas, beans, tomatoes\nNow starting to write this, there is more than I thought, just not often, but add\nTuna, smoked mussels and oysters, anchovies, coconut milk & cream\n\nAll are just ingredients though. They need some work to make them work \n(Except for the fish/seafood stuff, but still )", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I have found that I enjoy canning even though I buy some canned item: Tuna, tomatoes, peas, anchovies, some soups, etc. Two things that I can that have been an awesome find for me are potatoes and green tomatoes. I can make Fried Green Tomatoes with my canned tomatoes anytime of the year. The pressure-canned potatoes are dry canned (which has been a questionable practice, but I trusted my source because of this.) The potatoes do not lose flavor and can be used in hash, soups, stews, mashed, etc. I can add them to other items to enhance the meal as well. Like using canned corned beef to make a hash. I will add peppers and onion to it too.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " On chilly days (yes we occasionally have them here in Texas) a can of Progresso clam chowder is great, but I do add some freshly ground black pepper, more because I like it than because it's needed. Other than soups that contain ingredients I can't get (clams, barley, some beans) I rarely use canned foods.", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " I use a lot of canned beans, tomatoes, coconut milk, stock, and other items for the convenience factor. As Jade Emperor mentioned there is also a consistency to these products.\n\nI rarely eat \"meal in a can\" type foods like soup, but I think it's pretty common to use canned ingredients.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " I use canned/packaged ingredients for recipes. I don't often eat packaged meals. Exceptions include a couple of Progresso soups (Beef Barley and Lentil) Stouffer's Mac and Cheese. We also by pre-made ravioli and pot stickers.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " @Andy M. The Progresso Lentil soup is fabulous with a good squeeze of fresh lime in it. So good!", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n@Andy M. The Progresso Lentil soup is fabulous with a good squeeze of fresh lime in it. So good!\n\t\t\nClick to expand...\n\nI've tried that and it's not too bad. But usually if I want lentil soup, I make my own from dried lentils. It's super easy and sooooooo delicious. I like adding bits of ham or ground sausage to mine. But if I don't have any meat available to use, that's okay too. A vegetarian lentil soup is just fine by me.\n\nMy other favorite soup to make is split pea.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " My favorite way to 'doctor' up canned soup is adding a small can of chopped clams to clam chowder. Then I sprinkle in a little bit of chicken bouillon granules to add extra flavor, then toss in a handful of frozen corn. I like corn in clam chowder. I'll also use the Better Than Bouillon clam base, if I have it around. \n\nIf I have an over-abundance of canned vegetables, I'll make a pot of vegetable soup, also adding in some fresh veggies like onions, carrots, celery, zucchini, cabbage, diced sweet potato or butternut squash, just whatever is in my fridge that needs using up.\n\nAs for boxed food, I'll add Velveeta type cheese to mac & cheese to make it extra creamy.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tI use canned/packaged ingredients for recipes. I don't often eat packaged meals. Exceptions include a couple of Progresso soups (Beef Barley and Lentil) Stouffer's Mac and Cheese. We also by pre-made ravioli and pot stickers.\n\t\t\nClick to expand...\n\n\nI like to add broccoli florets to Stouffer's Mac and Cheese. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Cooking from cans and boxes... and making it good.\nAs a general rule, look at the ingredient list on the can, box, or frozen food. It is reasonably safe to add more of an ingredient that is already there. Since some ing. lists only state \"spices\", this is a good opportunity to learn common spices based on which part of the planet the dish originated. Garlic and Onion are present in most of the major cuisines around the world and are usually a safe bet to improvement of flavor. \n\nBoth fresh ingredients and leftovers are a great way to alter pre-made food. \n\nThen there are always Hot Sauces and flavored Vinegars if you want to \"brighten\" a dish.", "loss": true, "prefix": "SGM Chef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Field to Table. DIY from the beginning.", "loss": false, "prefix": null }, { "from": "human", "value": " we took a wild turkey. I deboned a thigh and leg and roughly turned it into ground meat. then, some Thai inspired flavors to make Turkey Krapow. the egg is from my bud's hens. tougher than store bought. not gamey at all. some breast meat will become Japanese curry tonight.", "loss": false, "prefix": "boom:" }, { "from": "gpt", "value": " Looks great!", "loss": true, "prefix": "lastmanstanding:" }, { "from": "human", "value": " Nice!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " That egg looks amazing. Krapow is very forgiving and everyone has their own version. Yours looks delicious!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I've lived out in the country, neighborhood, for 40 years and have never seen a wild turkey IN MY YARD until last week. They started coming around the front of the house, around the side and ran off to the neighbors. So fun to see. (we do see deer, raccoon, possum, squirrel, mice, chipmunks, sand hill cranes, foxes, and owl)", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Wow! We found a dead rat yesterday. Probably doesn’t qualify, huh?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Let's hope you don't see any live ones!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " We have wild turkeys in this area, I assume because of the creek and woods around them, which is about 50 yards from here. I only saw them a couple times in my yard.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " They were numerous at the farm. Often saw them strutting thru the back yard. \nOne doesn't think of them as flying until you see a flock of them going over your car on the highway! Almost drove off the road. Of course, they are birds! So makes sense as they roost quite high in trees - guess I just never thought about how they got up there! I think I had assumed they just flew/hopped up from branch to branch till they were feeling safe!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " We have had reports of wild turkeys on the West Island of Montreal. More and more every year. I have heard that there are even wild turkeys in Montreal, not just the suburbs.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tThey were numerous at the farm. Often saw them strutting thru the back yard.\nOne doesn't think of them as flying until you see a flock of them going over your car on the highway! Almost drove off the road. Of course, they are birds! So makes sense as they roost quite high in trees - guess I just never thought about how they got up there! I think I had assumed they just flew/hopped up from branch to branch till they were feeling safe!\n\t\t\nClick to expand...", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I remember that one!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI remember that one! \n\nClick to expand...\n\nWell, how was anyone going to forget that one? It's an absolute classic. It's probably the most famous clip from the TV show, WKRP in Cincinnati. That was such a good series.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I didn't really watch it that much, pure luck I just happen to be when it aired.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Bread Making", "loss": false, "prefix": null }, { "from": "human", "value": " I have always wanted to be a better baker. Bread in particular. My results in the past were not exactly great.\nLast Friday, I saw a recipe for a \"no knead\" crusty load.\nI made the dough, let it rest for 2 hours, and then into the fridge it went. The instructions say it can remain in the fridge for an extended period of time. That it would improve as far as flavor the longer I left it in the fridge.\nYesterday I pull out a hunk to make a mini loaf to go with dinner. I kneaded it a bit and formed a small loaf. I then allowed it to rest and rise for about 2 hours.\nIt came out great! Great crust and many holes inside. I was so happy and my wife said it was the best I ever made. It never made it to dinner. We ate it all with real butter.\nI still have enough in the fridge to make 2 regular size loaves or four mini loaves. I am excited.\nI have a couple of questions:\n1) While the mini loaf was rising, it did not stay up very good. So I propped it up on each side. Is there another way to do this. It wanted to flatten out.\n2) I want to incorporate seeds. I have some pumpkin, sesame and poppy seeds. Should I toast the seeds first? I would think any on the outside would not need to be toasted first?\nI used an exacto knife to score with. Mistake. It did not make a clean, smooth cut and caused the loaf to deflate some. So I ordered a Lame yesterday online. It can be used curved or straight.\nI also got a big square baking stone and pizza peel. I think I'm on the way to better bread baking.\nAnyone have some suggestions and or things you learned while baking bread? Your mistakes? I have been getting lots of tips on YouTube. Picking up tidbits of information I can put to use. Seems I learn something each time I watch.\nAnd I am now weighing everything. My scale purchase will finally get some use.\nHappy baking everyone!", "loss": false, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Congratulations! You're off to a great start. There are a ton of recipes online you could make. Consider the NewYork Times no knead bread recipe. You bake it in a big saucepan with the lid on for part of the time.\n\nI would toast the seeds. \n\nI just use a kitchen knife to score the top.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Congrats are definitely in order \nI always find it amazing how many different types of bread you can make with just 4 ingredients.\n\nWhen you start looking around you will find loads of recipes.\nI would advice you to stick with one of them first, then later on, start playing.\n\nOh, and learn bakers percentages\nIt makes it easier to remember recipes and to compare them as well", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Use the NYT no knead bread recipe. Excellent and foolproof, though it takes some time management.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Congrats Roll Bones! good on you! Let's hear about the next one too!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Good luck in your endeavor, @Roll_Bones! Be forewarned, it's easy to get hooked on this!\n\nYour experience with the scoring of the bread reminds me of all the different ways I tried it - the scalpel, lame, single edge razor blade, and a number of knives. Here's the knife that works absolutely best for me - something I actually got free, in an order from Messermeister - and it is sort of like some steak knives, and is razor sharp. Like many serrated knives, it can't really be re-sharpened, but I only use it for the bread, and it goes back into a sheath, so it's like new, after almost 20 years. If no longer available, maybe something similar is available, with the slightly scalloped edge, with those almost microscopic serrations.\nHere's my bread slashing knife, showing the little sections scooped out on the side, making it very sharp. by pepperhead212, on Flickr\n\nHere's the other side of the bread slashing knife, showing the brand and name of the knife. by pepperhead212, on Flickr\n\nAs for the bread making, here's something I'm guessing you'll have to watch for, being in the SE - humidity. When humidity goes up, it does two things when you are weighing out flour - it will be giving you less flour per pound, due to the moisture in it, and yet more water, so if you are adding the same amount of liquid, it's a double loss, and visa-versa - super dry flour weighs less, but needs more water! So you can follow those weight, and percent numbers, but make adjustments, taking this into consideration. After a while, you'll get the feel for it.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " After all this...recipe please.", "loss": true, "prefix": "Katie H:" }, { "from": "gpt", "value": " Your lamé will work just fine. Any knife with an edge will work. I've used a regular razor blade, a steak knife, a paring knife any and all of my sharp knives. If the first cut doesn't go deep enough, do it again! There's no law you can't do a slice in 2 strokes. \ntoday each of these 3 strokes was 2. sorry not a good pic...\n\n\n\n 1st one was too shallow, so I just went over them again.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I have a recipe for rugbrød (Danish style, heavy rye bread). It has seeds. In that recipe, you soak the seeds (In the video, the author used sunflower and something else.) before adding them to the dough. He said that if you don't soak the seeds, they will suck water out of your dough and mess with the hydration level.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tCongratulations! You're off to a great start. There are a ton of recipes online you could make. Consider the NewYork Times no knead bread recipe. You bake it in a big saucepan with the lid on for part of the time.\n\nI would toast the seeds.\n\nI just use a kitchen knife to score the top.\n\t\t\nClick to expand...\n\nI figured to toast the seeds that will be inside the bread and not toast those I will sprinkle on top?\n\n\nBadjak said:\n\n\n\n\t\t\tCongrats are definitely in order \nI always find it amazing how many different types of bread you can make with just 4 ingredients.\n\nWhen you start looking around you will find loads of recipes.\nI would advice you to stick with one of them first, then later on, start playing.\n\nOh, and learn bakers percentages\nIt makes it easier to remember recipes and to compare them as well\n\t\t\nClick to expand...\n\nYes. For now, I will stick with this recipe. But I am looking at the NYT recipe.\nI have a KA mixer as well with dough hook. I didn't use it this time.\n\n\npepperhead212 said:\n\n\n\n\t\t\tGood luck in your endeavor, @Roll_Bones! Be forewarned, it's easy to get hooked on this!\n\nYour experience with the scoring of the bread reminds me of all the different ways I tried it - the scalpel, lame, single edge razor blade, and a number of knives. Here's the knife that works absolutely best for me - something I actually got free, in an order from Messermeister - and it is sort of like some steak knives, and is razor sharp. Like many serrated knives, it can't really be re-sharpened, but I only use it for the bread, and it goes back into a sheath, so it's like new, after almost 20 years. If no longer available, maybe something similar is available, with the slightly scalloped edge, with those almost microscopic serrations.\nHere's my bread slashing knife, showing the little sections scooped out on the side, making it very sharp. by pepperhead212, on Flickr\n\nHere's the other side of the bread slashing knife, showing the brand and name of the knife. by pepperhead212, on Flickr\n\nAs for the bread making, here's something I'm guessing you'll have to watch for, being in the SE - humidity. When humidity goes up, it does two things when you are weighing out flour - it will be giving you less flour per pound, due to the moisture in it, and yet more water, so if you are adding the same amount of liquid, it's a double loss, and visa-versa - super dry flour weighs less, but needs more water! So you can follow those weight, and percent numbers, but make adjustments, taking this into consideration. After a while, you'll get the feel for it.\n\t\t\nClick to expand...\n\nThanks. I have tried a number of knives and razor blades. Maybe I'm afraid to put too much pressure on the loaf? An Exacto knife should have been as sharp as you can get? Its not evidently.\nI will have the Lame today and try it. I do also have a very sharp bread knife I will try as well.\nI keep my flour in the freezer. Should that negate any humidity considerations?", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " I would also toast the seeds first. Is it a yeast dough that you're using?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tI keep my flour in the freezer. Should that negate any humidity considerations?\n\t\t\nClick to expand...\n\nAs long as you bring it to room temp before removing it from its bag or container, as there can be condensation on it, even when we can't see it. But you probably know this already, if you are in a high humidity area!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Lame, razor, scapple, etc. I always tear the dough. It's clearly an issue with me because Frank can slice it with no issues.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tAs long as you bring it to room temp before removing it from its bag or container, as there can be condensation on it, even when we can't see it. But you probably know this already, if you are in a high humidity area!\n\t\t\nClick to expand...\n\nI live in Upstate SC. Not really sure? I do know the humidity level at this moment is extremely low.\nI also run air conditioning during the summer months.\n\n\nKathleen said:\n\n\n\n\t\t\tLame, razor, scapple, etc. I always tear the dough. It's clearly an issue with me because Frank can slice it with no issues.\n\t\t\nClick to expand...\n\nSame here. I got my brand-new Lame yesterday and the blade is so sharp. I had to be extremely careful attaching it.\nYet I still was tearing through the dough. It barely made a dent. Even after dragging it over the dough in several attempts. Clearly I am doing something wrong. \nThere may have been a little skin on the dough, but it was minimal if present. I was ready to return the lame as it is no help.\nBut since it's me that has the issue, I will keep it until I learn to use it properly.\nThe mini loaf came out even better this time. But it had minimal shallow ragged surface slashes.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " Roll_Bones said:\n\n\n\n\t\t\tI live in Upstate SC. Not really sure? I do know the humidity level at this moment is extremely low.\nI also run air conditioning during the summer months.\n\nSame here. I got my brand-new Lame yesterday and the blade is so sharp. I had to be extremely careful attaching it.\nYet I still was tearing through the dough. It barely made a dent. Even after dragging it over the dough in several attempts. Clearly I am doing something wrong.\nThere may have been a little skin on the dough, but it was minimal if present. I was ready to return the lame as it is no help.\nBut since it's me that has the issue, I will keep it until I learn to use it properly.\nThe mini loaf came out even better this time. But it had minimal shallow ragged surface slashes.\n\t\t\nClick to expand...\n\nI find bold and confident is best when slashing dough.", "loss": true, "prefix": "FrankZ:" }, { "from": "gpt", "value": " FrankZ said:\n\n\n\n\t\t\tI find bold and confident is best when slashing dough.\n\t\t\nClick to expand...\n\nI know I am supposed to slash right before the oven. Maybe I should slash when it not fully risen, so the top would be softer?\nThe lame, like the other implements I have tried, drags and catches. It's more pulling than slashing.\nWatching the pros on TV, it is effortless. Confident and they can make any design they want.\nI was only trying to make one slash down the middle.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n\t\t\tIt's clearly an issue with me because Frank can slice it with no issues.\n\t\t\nClick to expand...\n\nNext time y'all make bread, take a small ball of dough and sacrifice it to practice. Make a log and cut the length. \nYes, even the sharpest blade can \"tear\". It is a combination of pressure and angle of the blade being held. \nIf you feel/see the dough starting to tear, stop and without removing your blade, try to adjust your angle slightly. Angle it so tip of blade is lower than the hilt of blade. \nThe blade should be doing the cutting, not your speed or pressure. A cutting edge should be slicing the skin of the dough, do not let it get \"under\" the skin and pull it along.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tMaybe I should slash when it not fully risen, so the top would be softer?\n\t\t\nClick to expand...\n\nA slight skin will develop and that's OK but you should be covering it for that last rise with a piece of plastic or wax paper that you have oiled. \nI'm not talking about the angle of the blade from top of blade to bottom of blade - but the angle from the tip of the blade to the hilt of the blade.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Here I've found a Youtube video that might help (or not! LOL)\nHow to hold your lamé (see note below when clicking)\nI still feel the angle from front to back could have been a little more emphasised. Even though it almost looks like she is tearing the skin as it pulls a bit - it's not actually tearing. \nI've never used a lamé but I believe the angle is still the same.\n\nI've tried to get rid of that flash of something else before the video starts a second or two later, sorry about that.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tA slight skin will develop and that's OK but you should be covering it for that last rise with a piece of plastic or wax paper that you have oiled. \nI'm not talking about the angle of the blade from top of blade to bottom of blade - but the angle from the tip of the blade to the hilt of the blade.\n\t\t\nClick to expand...\n\nI do keep it covered. Whats the \"Hilt\" of the blade? Thanks.\n\n\ndragnlaw said:\n\n\n\n\t\t\tHere I've found a Youtube video that might help (or not! LOL)\nHow to hold your lamé (see note below when clicking)\nI still feel the angle from front to back could have been a little more emphasised. Even though it almost looks like she is tearing the skin as it pulls a bit - it's not actually tearing. \nI've never used a lamé but I believe the angle is still the same.\n\nI've tried to get rid of that flash of something else before the video starts a second or two later, sorry about that.\n\t\t\nClick to expand...\n\nThanks. I will definitely check out the video.", "loss": true, "prefix": "Roll_Bones:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Regular paprika versus paprika in oil", "loss": false, "prefix": null }, { "from": "human", "value": " in israel we have two kinds of similar paprika.\nregular one.\nand a powder that has oil in it..\n\ni know that the second one gives more intense color.\nbut what are really the different uses for each? and what else do you need to know about it?\n\nwe also have smoked paprika like you have....\n\nbut i'm really curious.. is the oil paprika is more for couscous stews?\n\ni can't ask in hebrew in the hebrew places unfortunately..\n\nlet me know what you can tell..\ntnx!!!", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " i think i better like regular paprika than this Moroccan paprika [paprika in oil]", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " The paprika with oil is great for stews like couscous dishes and chraime because it blends well and adds rich color.", "loss": true, "prefix": "BruceHowes:" }, { "from": "gpt", "value": " Paprika - Sweet, with Oil\n\t\t\t\t\t\n\nSweet paprika is made with vibrant red peppers, dried & ground into a fine powder. We then blend it with extra virgin olive oil that brings out the fruity notes of the paprika. Add a touch of vibrant color to any dish.Use this subtle spice to season classic egg dishes – from deviled eggs and...\n\n\n\n\n\t\t\t\t\twww.pereg-gourmet.com\n\t\t\t\t\n\n\n\n\n\nWhy is there oil in seasoning?\n\n\nUsually oil is used to help them stick, which mostly happens by moistening the spices/herbs. So it doesn't really matter much whether you put the spices or oil first, or whether you mix them together and make a paste that you then apply to the meat.", "loss": true, "prefix": "Andy M.:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Freeze dried dog food & a freeze dryer", "loss": false, "prefix": null }, { "from": "human", "value": " Has anyone made freeze dried dog food? And if you have, what freeze dryer would you recommend for home use? I couldn’t find many reviews on the home freeze dryers and the commercial ones are very expensive. Thanks for any guidance or advice.", "loss": false, "prefix": "TheCafeteriaLady:" }, { "from": "gpt", "value": " I've never made anything that was freeze dried. However, we do have some here who make dog food for their pups. Perhaps one will have a good answer for you. I'm definitely interested in following along out of curiosity!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Hello and Welcome to Discuss Cooking. Not that I've ever looked but I didn't even realize that there were home versions available. Perhaps someone here has done it for camping/hiking trips. Like Kathleen, I'm curious too.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Welcome to Discuss Cooking. I follow a lady who makes videos all about dehydrating. She has ventured into freeze drying. I think she has some info or reviews of home freeze drying equipment, but not specifically related to pet food. Her website is called, \"The Purposeful Pantry\". Another member here recommended her website.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tWelcome to Discuss Cooking. I follow a lady who makes videos all about dehydrating. She has ventured into freeze drying. I think she has some info or reviews of home freeze drying equipment, but not specifically related to pet food. Her website is called, \"The Purposeful Pantry\". Another member here recommended her website.\n\t\t\nClick to expand...\n\nThank you. I am not totally new to Discuss Cooking. I was on years ago as Clienta but that email I no longer have access too and life got busy with a restaurant then hotel, marina & dive shop on Isla Mujeres, MX. We have been back stateside since August 2018. I have always loved this site. I make homemade dog cookies and treats but really want to try freeze dried treats. My dog had some from a dog friend and absolutely went nuts about them. The freeze dried food and treats are really expensive so I thought I would research making them on my own. I will check out The Purposeful Pantry. And will keep you posted on my findings!", "loss": true, "prefix": "TheCafeteriaLady:" }, { "from": "gpt", "value": " TheCafeteriaLady said:\n\n\n\n\t\t\tI am not totally new to Discuss Cooking.\n\t\t\nClick to expand...\n\nIn that case Welcome Back!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " TheCafeteriaLady said:\n\n\n\n\t\t\tThank you. I am not totally new to Discuss Cooking. I was on years ago as Clienta but that email I no longer have access too and life got busy with a restaurant then hotel, marina & dive shop on Isla Mujeres, MX. We have been back stateside since August 2018. I have always loved this site. I make homemade dog cookies and treats but really want to try freeze dried treats. My dog had some from a dog friend and absolutely went nuts about them. The freeze dried food and treats are really expensive so I thought I would research making them on my own. I will check out The Purposeful Pantry. And will keep you posted on my findings!\n\t\t\nClick to expand...\n\nWelcome home. \n\nWould you like for me to find you the link?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Welcome back and I'm keen to know more so I'm following", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Dishes That Are Probably Now Considered “Old School” But You Still Love Them?", "loss": false, "prefix": null }, { "from": "human", "value": " Hello!\nAs I have mentioned before, I was a career chef for twenty five years, in the high end hotels. Mostly in the banquets area, but obviously I got moved around depending on requirements.\nWhen I started, the trend was pseudo-French. Kind of haute cuisine but not really top tier. \nThen the trend started to change, and pan-Asian became popular.\nAs that kind of faded out, the trend became rustic. Then Bush Tucker Australian, then old English, then American burger and ribs and so on.\nI live in Australia, so (apart from the bush Tucker nonsense) we don’t really have a centuries old food culture.\nAll that pre-amble being said, what old fashioned food do you still like to make and serve? Is it a stew, or an avocado toast or a foam degustation?\nYou know where I am going - food that was once the hottest trend, and now is meh.\nBut you still enjoy it and, like me, couldn’t care less if it is on trend?", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I’m intending to make a killer shepherd’s pie for the St Patrick’s Day challenge, and it got me to thinking about meals like this.\nYou would be lucky to find a meat pie in any decent quality restaurant these days. Not that it isn’t really tasty and delicious!\nFor me, I think it’s all about the home cook.\nThe trends are all about the WOW factor - and food that people don’t think they can make at home. Therefore they are willing to go out and pay for it.\nOnce the internet folks come along and show how easy it really is to make it in your own kitchen, the trend moves on.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Avocado Ritz \n\nHere it is still the steak egg and chips that's popular. Has been on the menu forever", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Oh boy, you got my thinking cap on for this one Jade! Snd I'm not sure I understand. Things like meatloaf, stew, meat pies, mac 'n cheese are never trendy but are very capable of being (and should be) company worthy! \nWhen I go out to eat (very few and far between) I want something that I don't make at home. yeah, high end, or a technique and/or dish I've never done. I've never gone in for the trends... don't even know when and what they were? \n\nand to be clear... when I say 'high end' I don't mean 'haute cuisine' - I may be wrong but any picture I've seen of anything 'haute cuisine' would not keep a worm alive. Statement based not having 4 other courses with the meal. \n\nIf I was still entertaining, fondues were and are great fun, be it oil or broth (hot pot), cheese, chocolate and I would still do them.\nalong with shrimp cocktails.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Oh absolutely! @dragnlaw ! I did a fondue party years ago in the restaurant and every single guest was excited and wanted to share their stories about how their mother had fancy fondue parties!\nIt was an excellent night. So much happiness radiating in the room.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I like finding older Danish recipes on the internet. Sometimes when I post about them on FB, some of my Danish friends will tell me that the dish has gone out of fashion in Denmark. But, they are glad to be reminded of it. Here's an example. I really enjoy this old dish that uses cheap, tough cuts of beef:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDanish Pounded Beef with Juniper Berries\n\t\t\t\t\t\n\nThis is a good way to use a tough cut of beef. Danish Pounded Beef with Juniper Berries (Bankekød med enebær) serves 4 700 gr lean beef 12 juniper berries 75 gr butter (I used about 3 Tlbsps ≈ 45 gr. Use what you need.) 200 gr onion, chopped 2 bay...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tI live in Australia, so (apart from the bush Tucker nonsense) we don’t really have a centuries old food culture.\nAll that pre-amble being said, what old fashioned food do you still like to make and serve? Is it a stew, or an avocado toast or a foam degustation?\n\t\t\nClick to expand...\n\n\nThat's just like the US. We have some traditional foods, but they are mostly adaptations of something brought here by our ancestors. There's nothing wrong with that, IMO. I've eaten pizza in Napoli, AKA: Naples . I've eaten pizza in NYC. I love both of them.\n\nHere in Texas, chicken fried steak is legendary, but it was invented by German immigrants to Texas as a Texas version of Schnitzel. It is different, for sure, but has a common ancestry. Texas BBQ is something German immigrant butchers made before modern refrigeration, because smoking beef and making sausages made it last longer. \n\nI've never been to Australia, but it seems like Asian/Indian foods are big there. Have you tried playing around with Native Australian foods? \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I was tasked with incorporating all the bush food into our menus when that trend was hot.\nAlthough some of those spices, herbs, leaves and berries were nice, they really weren’t any completely unique flavour.\nThe bush lemon tasted like, well, lemon. Same as all the very different honey. Special. Umm, tastes like honey???\nI went to my boss and told him that I was done.\nAll the very special Aussie bush tucker ingredients were at least seven times more expensive than anything else. I was breaking the budget without even trying.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tI was tasked with incorporating all the bush food into our menus when that trend was hot.\nAlthough some of those spices, herbs, leaves and berries were nice, they really weren’t any completely unique flavour.\nThe bush lemon tasted like, well, lemon. Same as all the very different honey. Special. Umm, tastes like honey???\nI went to my boss and told him that I was done.\nAll the very special Aussie bush tucker ingredients were at least seven times more expensive than anything else. I was breaking the budget without even trying.\n\t\t\nClick to expand...\n\n\nSounds like a challenge to me, although I know nothing of \"bush\" foods. Still a challenge. Anything you can do with the ingredients and the spirit of the foods that would make your creative bone itch a little?\n\nFrom my conversations with other Aussies, it seems that, like the brits, Indian/Asian food is pretty dominant. Down where I grew up in Port Arthur, there is a large Vietnamese population, from after the war. Vietcajun is a hot fusion, and it has been hot for a long time, because it is genuinely good. Vietnamese food and Cajun food seem to be made for each other, as a blend. I'm thinking there must be a \"fusion\" that uses the ingredients of Australia, which is a mixing pot of people, a lot like us.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " The biggest problem with the Aussie food scene was that the lovely indigenous ingredients are so very expensive. I was paying around $0.50 for a standard lemon.\nThe bush tucker lemon was $3.00 a piece.\nAnd the flavour was not amazing or anything different.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThe biggest problem with the Aussie food scene was that the lovely indigenous ingredients are so very expensive. I was paying around $0.50 for a standard lemon.\nThe bush tucker lemon was $3.00 a piece.\nAnd the flavour was not amazing or anything different.\n\t\t\nClick to expand...\n\n\nI've barely got an idea of what Native American food is, so I'm not ready to dive into anyone else's indigenous foods. I better stick to what is close to home, for now. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " @caseydog \nI totally agree. My boss made me deep dive into the Aussie bush tucker trendy pants - I had absolutely no idea what I was doing. He brought in an “Aboriginal Advisor” who told me how to cook kangaroo. Badly.\nHe wanted to teach me how to cook snake. Umm, it’s okay brother, I know how to cook snakes, and crocodiles and camels.\nI know how to use the berries and leaves from the “bush”.\nIt was a massive cost to my hotel, and quite frankly, no one ordered those dishes anyway.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Food trends come and go, but food that tastes good stays! I love anything Italian, \"trendy\" or not. And I make a version of goulash that is not accurate, but anyone who has eaten it, has eaten a lot of it.\nTrends are mostly silly. Take fashion--unwalkable shoes, uncomfortable clothing, and hair that hangs in your eyes (of course, that keeps you from seeing people dressed in the above).\nGive me what I like--good food and comfy clothing.", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " Do people make meatloaf anymore? That's one of my favorite dishes. Loved it as a kid. My mom's meatloaf was so good. I've tried duplicating it, but it just never comes out the same. That and her stuffing for the Thanksgiving meal. Family members would tease that my mom's homemade stuffing was the only reason they showed up for the gathering \n\nStuffed cabbage (cabbage rolls) is another favorite of mine. Oh! And Chicken a la King.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda.\nI love meatloaf, and tried a 100 dif. ways.\nNow, I have Decided.\nThe best one is on the back of the dry lipton onion mushroom soup mix box!\nJust like Mom used to make.\nEric, Austin, Tx.", "loss": true, "prefix": "giggler:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tOh! And Chicken a la King.\n\t\t\nClick to expand...\n\nUnfortunately dishes like that got bad reps when restaurants started serving them with more vegies and sauce and barely any chicken. Which is sad as a good one is great comfort \"fancy\" food. And economical to boot.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tDo people make meatloaf anymore? That's one of my favorite dishes. . .\n\t\t\nClick to expand...\n\nI still make meatloaf. Three different kinds: a more traditional meatloaf. A meatloaf based on a kebab recipe my Armenian relatives used to make and a bacon cheeseburger meatloaf I got from this site some 20 years ago. None of my recipes have tomato poured over the top.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Since when is avocado toast considered old-school? I just made it for the first time a few weeks ago!\nMaybe mac and cheese, because of all the carbs? I use lower carb pasta, though. \nCasseroles? Like a tuna casserole?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tUnfortunately dishes like that got bad reps when restaurants started serving them with more vegies and sauce and barely any chicken. Which is sad as a good one is great comfort \"fancy\" food. And economical to boot.\n\t\t\nClick to expand...\n\nBest kind is to make at home", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\tSince when is avocado toast considered old-school? I just made it for the first time a few weeks ago!\nMaybe mac and cheese, because of all the carbs? I use lower carb pasta, though.\nCasseroles? Like a tuna casserole?\n\t\t\nClick to expand...\n\nAvocado toast is highly overrated", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Has anyone been noticing more food recalls than normal?", "loss": false, "prefix": null }, { "from": "human", "value": " I don't know if I'm just watching out for more food internet information, but I swear I feel like for the past few months there's been a food recall of something every week.\n\n(When I say food recall, I'm not talking about food allergies, as I have none and don't need to worry thankfully; I'm more talking about the recalls of foods contaminated with Listeria, Botulism, and E. coli).\n\nI feel like there's been a Listeria/Botulism recall at least every other week since November, and it feels like way more than what I used to see. Am I just noticing it more, or have other people seen lots of food recalls too?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I don't know if there are more than usual ... there are always recalls circulating.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " The big thing I notice is that produce simply does not last for more than a few days. I used to purchase fruit for the week. After 3 or 4 days, it becomes a \"use it or lose it now\" situation.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Have seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to. \nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tHave seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to. \nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.\n\t\t\nClick to expand...\n\nThe craziest ones to me are always the metal shavings ones. Like. . .does that mean the factory that produced the food needs to replace its big moving parts now?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " And where else would they come from? \n\nAhh ok, I see now, perhaps someone lost a filling.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tAnd where else would they come from?\n\nAhh ok, I see now, perhaps someone lost a filling.\n\t\t\nClick to expand...\n\nI laughed a good bit at this one.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I can't say I have noticed any more than usual. There's always going to be something being recalled, usually voluntarily out of caution. \n\nAny given recall will only affect certain regions, so maybe yours is experiencing a bit more at the moment. Nationwide recalls seem to be really rare. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Biggest one I remember was for lettuce from California, the water used from the ditches was contaminated. Affected many people. Even in Canada there was suddenly empty shelves and notices up. We get a lot of California produce.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tBiggest one I remember was for lettuce from California, the water used from the ditches was contaminated. Affected many people. Even in Canada there was suddenly empty shelves and notices up. We get a lot of California produce.\n\t\t\nClick to expand...\n\n\nWow, that was a long time ago, if we are thinking about the same thing. \n\nWhen it comes to things I worry about in the US (and Canada), food safety is pretty low on the list. It's not perfect, but there are a lot of people working hard to keep our food safe. Ordinary people who go to work everyday and do a good job. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tWow, that was a long time ago, if we are thinking about the same thing.\n\t\t\nClick to expand...\n\nHow do you mean? It was within the last 10 years, I was living on the farm by then. To my way of thinking not that long ago.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tHave seen a few recalls involving bacteria but most recalls I've seen lately have been for contamination as in pieces of metal found, mislabeled contents, etc. I've also been sure to check just where those recalls are happening. Often they are in specified areas that those companies deliver to.\nSo no, not really more than normal - but yes, we are more conscious and have access to more info now-a-days.\n\t\t\nClick to expand...\n\nYes, I'm seeing several mislabeled content recalls, like undeclared food allergens, etc. But I have seen a few recalls as of late due to listeria or some other bacteria. I don't know if it's more than I normally see, but I do run across them on a fairly regular basis.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I expect fewer recalls. With the Center of Disease Control and the Food and Drug administration being gutted, we won't know if food is contaminated until there are sicknesses or deaths. Yet another reason to grow and process your own (besides, it's fun!).", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " I also believe as your interests in foods and related subjects grow you start to notice things like that 'out of the corner of your eye'. Things you would not have noticed before.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tHow do you mean? It was within the last 10 years, I was living on the farm by then. To my way of thinking not that long ago.\n\t\t\nClick to expand...\n\n\nTen years ago was a long time to me. I was in my early fifties. I better leave it at that so I don't get third degree burns on my a$$. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " In 20 years you will think of this conversation as yesterday! time does that to you.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Time is relative. \n\n10 years ago, for a 20-year-old is foreeeeeeeeeeeever.\n10 years for an 80-year-old is last week.\n\nEinstein was right.", "loss": true, "prefix": "FrankZ:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is 1/16 to 1/8 inch too thick for ravioli?", "loss": false, "prefix": null }, { "from": "human", "value": " Got like 100 ravioli made and frozen for funsies the past few days. They're delicious!\n\n(Traditional dough, not traditional (sacrilege!) filling. If anyone's interested in CRITICIZING ME this is the filling I used: equal parts drained ricotta and drained, (blended) cottage cheese, a bit of drained yogurt as I wanted to use it up, garlic, black pepper, Parmesan, dash bread crumb, fresh basil and parsley.)\n\nBut only after rolling and filling the beauties, did I wonder if I rolled them too thick. I measured the dough and it's just short of 1/8 in. For future reference, is this too thick?\n\nOn a side note, they boiled up beautifully. No bursting even gently simmering the ones that cracked the most. Wonderful paired with a homemade pasatta. I say. . .success!\n\nHere they be!\n\nOn another note, I did end up buying the ravioli press everyone said worked horrible, and it actually was kinda okay for me. I dunno what I did wrong (right?)", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " It's great they turned out so good on a first try.\nI think you could go thinner on the dough.\nAs far as criticism, On a personal basis only. I dislike yogurt, cottage and ricotta cheeses so It's a non-starter for me. \n\nThat said, the only opinions that matter are yours and those of people you feed them to.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tThat said, the only opinions that matter are yours and those of people you feed them to.\n\t\t\nClick to expand...\n\n^ this \nPersonally I would go thinner. When I made my Osso Bucco ravioli the other day (see Today’s Menu) I took my rollers to setting 6, which is about as thin as I am comfortable going for the dough.\nWith ravioli, it won’t break open when you cook it as long as you have taken care in making it. You never need a whole lot of filling - over filling it is the most common reason ravioli burst in the boiling water. The other reason they will break open is because you haven’t properly sealed them with egg wash around the sides and perhaps your cutting stamp isn’t of sufficient quality to ensure correct, accurate seal.\nBut yours look pretty good, @BAPyessir6", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Absolutely - they look fantastic. I too would make them a bit thinner, but I think that also depends on your dough. If it is too soft that thickness is probably perfect. \nI'm a fan of ricotta like that - never tried with cottage cheese, I would have used one or the other but not both. Also the bread crumbs IMHO were probably only necessary because of the yogurt. You have enough cheeses already so perhaps use the yogurt to serve. \n\nMaybe I misunderstood the others but to my way of thinking that is not a \"press\" as in the attachment to a mixer, but a mold which works just fine. But then again I guess I'm prejudice as that is what I use. LOL", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " They look amazing!\n\nI suppose that the thickness of the dough originally depended on how tight your budget was and how many children you had to feed. \n\nMy preference would be thin, almost translucent.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " 1/16 is definitely perfect thickness. 1/8 might a bit too sick. Filling is strictly personal, no criticism here.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " I'm all down with the cheese filling(s) . . . \nany filling, , , for that matter . . .\n\nas it cooks/boils, , , pasta does become thicker / 'swells up'\nso a 1/8 in = 0.125 inch = 3+smidge mm will become thicker than \"optimum\" - keeping in mind that 'optimum' is a very subjective thing....\nbeing fond of pasta - a thicker 'more robust' fettuccine, vs the linguine cut, works for me in most cases. \n\nsame with round pasta - DW prefers \"angel hair\" - I'm more better good with \"full strength spaghetti.\" but, I'm really fond of DW, so . . . we often go to the angel hair . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " Years ago, Amy Dacyczyn of the Tightwad Gazette did an article on homemade ravioli that used a slice of leftover pizza, buzzed in the food processor, as the main filling ingredient.\n\nI’ve never tried it because there is no such thing as leftover pizza at my house.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Coming back to this with another question!\n\nIf some of my ravioli cracked while in the freezer (I vacuum sealed them since I got a vacuum sealer last week!) can I steam them in a bamboo steamer to cook them? Has anyone tried this? Or would sauteing them in a pan be more reliable?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Well, let’s start with the reason your ravioli is cracking in the freezer. It’s happening because the filling has some liquid in it and when you are freezing it, the liquid expands and cracks the pasta.\nThe solution is to make your ravioli, and then give it a quick blanch - 1 minute only in boiling water.\nThen arrange on a baking tray and allow to cool completely and dry. Turn the ravioli over after about 30 minutes to allow both sides to dry completely. At this point you want it to be fully dry. Leaving them on the baking tray, dust with some flour all over and place the tray into the freezer for a further 30 minutes.\nNow you can put them into a bag or container and freeze for up to three months. Cook from frozen.\n\nAs for fixing them when already cracked, I would allow them to thaw and then wet your hands and try to smooth out the dough. You will need to be sure that they are once again fully sealed. If necessary you might need a little more flour to do a “plaster” job on them.\nPersonally, I would just cut my losses and throw them.\nGood luck!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Steam them. It will work.\nIt's basically just a dumpling", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Mine have never cracked but they have leaked their fillings due to not being sealed properly. As I cook them from frozen, one can't really tell in advance which ones will. \nI don't worry about it. It is usually not a lot, however once there was several that did and did in a big way. I scooped out everything, the floating innards, empty cases, whole ones. They were delish! \nGosh haven't made any in ages!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tComing back to this with another question!\n\nIf some of my ravioli cracked while in the freezer (I vacuum sealed them since I got a vacuum sealer last week!) can I steam them in a bamboo steamer to cook them? Has anyone tried this? Or would sauteing them in a pan be more reliable?\n\t\t\nClick to expand...\n\nIf you froze them first then vacuum sealed them the pressure of the vacuum could cause the cracking.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Here's another tip. If you vacuum seal before freezing be sure they are flat and not touching. Otherwise they will compress into one another. \nAlso if you vacuum seal after freezing as Andy mentions, again be sure to have them flat and not touching. This time to help prevent cracking.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tWell, let’s start with the reason your ravioli is cracking in the freezer. It’s happening because the filling has some liquid in it and when you are freezing it, the liquid expands and cracks the pasta.\nThe solution is to make your ravioli, and then give it a quick blanch - 1 minute only in boiling water.\nThen arrange on a baking tray and allow to cool completely and dry. Turn the ravioli over after about 30 minutes to allow both sides to dry completely. At this point you want it to be fully dry. Leaving them on the baking tray, dust with some flour all over and place the tray into the freezer for a further 30 minutes.\nNow you can put them into a bag or container and freeze for up to three months. Cook from frozen.\n\nAs for fixing them when already cracked, I would allow them to thaw and then wet your hands and try to smooth out the dough. You will need to be sure that they are once again fully sealed. If necessary you might need a little more flour to do a “plaster” job on them.\nPersonally, I would just cut my losses and throw them.\nGood luck!\n\t\t\nClick to expand...\n\nThank you! Does this mean the filling needs to be pretty dry before filling?\n\nI'm torn. My perfectionism tells me to throw them, as they're not perfect, while my mother (whose mom grew up in the great depression) taught me to value all food and be thankful for even such atrocities as cracked ravioli.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I would layer them in a casserole before tossing them. I hate being wasteful.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n\t\t\tI would layer them in a casserole before tossing them. I hate being wasteful.\n\t\t\nClick to expand...\n\nThat wouldn't be a bad use of the cracked ones. Basically making ravioli lasagna at that point!\n\nOh I hate being wasteful too. Growing up we'd even give any excess water we didn't drink at meals to our animals instead of tossing it or use it to soak dirty dishes. It always felt like people around us wasted so much water, so we tried to minimize the waste when possible.\n\nIt's so amazing to live in a country that has 24/7 access to clean water and pretty much all the food I can eat. My sisters have gone to Honduras and Guatamala on mission trips and they come back so grateful to have clean water and food. It's crazy how some places can simply lack basic necessities.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Don’t get me wrong, I don’t like throwing away food either. @Kathleen makes a good suggestion, you could definitely make a pasta casserole which would be delicious.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Getting back to the original statement about the cracking, Jade suggests that there was excess liquid in your mix and the expansion split the dough. \nSo you have two things to look at - excess liquid and the splitting dough. \nNow if these are the cause of the splitting... question - do you see excess liquid pooling when you mixed those 3 ingredients? (cottage cheese, ricotta, yogurt) IMHO those are 3 very liquid ingredients to start with. I can see the cottage cheese and ricotta flavour wise but I don't really see the yogurt adding anything to it - other than excess liquid?\nCracking dough - maybe try a little thicker dough? To allow for expansion? Do you see the dough has cracked as you take them out of the freezer or only after boiling?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Yes, I am a bit stumped by the yoghurt. I am struggling to see what it brings to the cottage cheese and ricotta. Anything it might bring is already covered by those two other ingredients, in my opinion.\nBut if you insist, you might try hanging the yogurt overnight, I don’t know…", "loss": true, "prefix": "Jade Emperor:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Brickman's Buffalo-Style Chicken Breast cooked help", "loss": false, "prefix": null }, { "from": "human", "value": " Hi guys,\nI was checking to see if NE1 on the Forum has any experience with the product listed in the title.\nYou guys helped me out before with the El Toro Cooked Pork I have listed before here,\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEl Toro Cooked Pork help\n\t\t\t\t\t\n\nHi guys, I was checking to see if NE1 on the Forum has any experience with the product listed in the title. Here is a link to it online. https://morrisonmeat.com/product/cooked-pork/ I am looking for recipes that I can use in chunks. But not your typical pork and rice stuff, or sandwiches. Any...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\nHere is a link to the product online.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBuffalo-Style Chicken Breast\n\t\t\t\t\t\n\nChicken Breast Meat, Buffalo, Pan-Roasted, Cooked, Refrigerated, 4 Lb Avg Package\n\n\n\n\n\t\t\t\t\tgfsstore.com\n\t\t\t\t\n\n\n\nI am looking for any kind of recipes that I can use this product in.\nRight now, the 5lb piece I have is frozen solid, the same way I purchased it.\nI wouldn't have to thaw the whole thing because I have a way to cut it frozen,\nusing a sawsall with stainless steel blades.\nBut not just your typical chicken and rice stuff, or sandwiches if possible.\nAny help would be greatly appreciated.\nThank you", "loss": false, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Well, I'm stumped! Sorry I can't be of any help. Hopefully, someone will come along with some decent suggestions.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " The obvious answer is sandwiches. \nYou could bread them and make cutlets.\nSpread a slice with blue cheese and a few olives and roll it up and secure it with a toothpick for a tasty snack.\nChop some up and add it to an omelet.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I like the idea of breading them.\nI was thinking of chunks.\nNE1 have a good recipe for crockpot bbq chicken stew?\nIf so, this is already cooked, right?\nWould it be good to cook it some more or cook the veggies in some sauce and add the chunks near the end?", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " Tfmc said:\n\n\n\n\t\t\tI like the idea of breading them.\nI was thinking of chunks.\nNE1 have a good recipe for crockpot bbq chicken stew?\nIf so, this is already cooked, right?\nWould it be good to cook it some more or cook the veggies in some sauce and add the chunks near the end?\n\t\t\nClick to expand...\n\nCooking them more will dry them out. Just add the chicken pieces near the end to heat them through.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Might be sort of neat with chunks thrown into a potato salad.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tMight be sort of neat with chunks thrown into a potato salad.\n\t\t\nClick to expand...\n\nOoooo....or into/on mac and cheese! Maybe a few \"crispy\" jalapenos too...and a drizzle of something or some bleu cheese crumbles too...", "loss": true, "prefix": "GinnyPNW:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Eggplant Help", "loss": false, "prefix": null }, { "from": "human", "value": " I plan to make eggplant Parmesano in the next few days/weeks. \nIt is very difficult to find good firm eggplant in my area. I have promised a good friend that I will prepare it for her.\nLast night I hit the jackpot and found some beautiful, firm and relatively small eggplants. Best I have seen in months.\nSo I bought a few, as I will never know when I will see this quality again. So, to my question.\n\nI plan on salting and draining the slices first. Then dry the slices well and proceed with the traditional flour - egg wash - bread crumbs.\nMy plan is to freeze in single layers, then transfer to freezer bags. This method has worked very well for me with things like butterflied shrimp, pork or chicken cutlets.\nI have read somewhere to fry the eggplants first before freezing. I believe this to not be a good idea. So what do you guys think?\nAny ideas regarding my plan?\nOh....The last time I made this dish, the skin was rather hard, and a knife was needed at the table. I make stacks, not the casserole style. I have always left the skin on. But I am considering peeling them before slicing. I could fry a couple slices with and without skin to see how they will be.\nThanks in Advance.", "loss": false, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " I wouldn’t peel. I prefer that texture.\nAlso, I wouldn’t crumb before the freezer.\nExactly right to salt, dry thoroughly (I use a tea towel) and then freeze if necessary.\nI would ensure that you have plenty of oil, nice and hot. Oven very hot too.\nFrom frozen, quickly batter your slices, fry until just golden, and transfer to the oven tray with a little dusting of salt. Add your cheese and tomato mixture.\nYou will need to be careful not to have too much oil in your pan, because the chill on the eggplant will make the oil “excited”.\nEggplant Parmigiana is a very lovely dish and it will make your guests happy!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I wish I could offer some helpful commentary, but the only thing I do with eggplant is walk past it in the grocery store. \n\nI may be wrong about this, but I have a feeling that Ore-Ida par fries their frozen potato products. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I agree with casey on this one. I would not freeze them completely raw. \nPrepare and partial cook your eggplant slices. Freeze as soon as cool in a single layer. But as soon as they are frozen, get them into bags and take out as much air as possible. Don't use a vacuum sealer as that will squish them beyond recognition. Then when ready resume your recipe, cook the slices from frozen.\nIf your eggplants are very young and fresh, the skin should be tender and nice. They do help to hold the shape of the slices. \nIf unsure, you could peel one plant and not the other and alternate the slices when put together.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Yeah, the freezer is not working for me either, but I guess if it’s really required, then I would absolutely say no to crumbs before hand.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Boy oh boy, poor you @Roll_Bones , more conflicting advice here. \nBecause I, on the other hand, feel you should do the crumbs before freezing. I think that when you finish cooking them they will firm back up in the oven or pan. \nI might add here that when you do freeze them put paper between the layers, preferable parchment but wax will do seeing as they are not going to be in there for very long. \n\nI have a feeling I have done frozen eggplant before - honestly don't remember. But if I did, they were probably cooked all the way and were frozen bnecause they were leftovers. Not a planned thing.\nGot me curious now and as I love eggplant I'm going to have to try it. Plain fried breaded eggplant slices is one of my top favourites. Crispy on the outside, yummy gooey on the inside. Perfect.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " @dragnlaw - it’s very important that we all have different views. We all cook differently. I’m sure that your beautiful food tastes different to mine.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I always peel the eggplant. that's just me....\ngiven the very high water content, I suspect freezing them will create a mushy texture...?", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " @Jade Emperor just as I am sure you are a far more consistently better cook than I. I just slap things together with a vague idea of following a reccipe and they never turn out the same.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I've never frozen raw eggplant slices before, left-over Parmigiana yes. I would fry them first, after coating them with flour and beaten eggs.", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tBoy oh boy, poor you @Roll_Bones , more conflicting advice here.\nBecause I, on the other hand, feel you should do the crumbs before freezing. I think that when you finish cooking them they will firm back up in the oven or pan. \nI might add here that when you do freeze them put paper between the layers, preferable parchment but wax will do seeing as they are not going to be in there for very long.\n\nI have a feeling I have done frozen eggplant before - honestly don't remember. But if I did, they were probably cooked all the way and were frozen bnecause they were leftovers. Not a planned thing.\nGot me curious now and as I love eggplant I'm going to have to try it. Plain fried breaded eggplant slices is one of my top favourites. Crispy on the outside, yummy gooey on the inside. Perfect.\n\t\t\nClick to expand...\n\nThe reason I asked is really due to the very good results when employing the traditional breading technique with shrimp and other cuts like thin boneless pork loin or chicken. I seem to always have a bag of frozen breaded shrimp ready to drop in the fryer. \nI often bread and freeze, and they are always great. As good as the day I breaded them. But these are proteins, I guess you would call them.\nEggplant is a different animal.\nI also love eggplant. And since there is no consensus, I will proceed with my original thought. Bread them, freeze them in single layers and into a freezer bag separated with paper.\nSince this method works very well with the other things, I cannot see why it would not work in this regard.\nThanks.\nOh...I like the skin as well. But the last time it was too tough. I think I can test/cook/fry one first. But maybe I just remove partially the skin. Make it look like a zebra. Stripes.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tBut maybe I just remove partially the skin. Make it look like a zebra. Stripes.\n\t\t\nClick to expand...\n\nExcellent idea! Won't be a solid piece to cut through. Good on you thinking of that.\n\ndo you think you have a time frame for when you will be cooking?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Somewhat off topic maybe, but eggplant is not very good down here this year.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tBoy oh boy, poor you @Roll_Bones , more conflicting advice here.\nBecause I, on the other hand, feel you should do the crumbs before freezing. I think that when you finish cooking them they will firm back up in the oven or pan. \nI might add here that when you do freeze them put paper between the layers, preferable parchment but wax will do seeing as they are not going to be in there for very long.\n\nI have a feeling I have done frozen eggplant before - honestly don't remember. But if I did, they were probably cooked all the way and were frozen bnecause they were leftovers. Not a planned thing.\nGot me curious now and as I love eggplant I'm going to have to try it. Plain fried breaded eggplant slices is one of my top favourites. Crispy on the outside, yummy gooey on the inside. Perfect.\n\t\t\nClick to expand...\n\n\nYou can buy frozen chicken fried steak in stores here (they taste terrible), and I would have expected the breading to crack and fall off, but there is probably some kind of chemical used to make it stick. I don't know if the same applies to eggplant. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I didn't notice a lot of eggplant in the markets up here this year either. Some very early in the season which surprised me but certainly not a lot.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tThe reason I asked is really due to the very good results when employing the traditional breading technique with shrimp and other cuts like thin boneless pork loin or chicken. I seem to always have a bag of frozen breaded shrimp ready to drop in the fryer. \nI often bread and freeze, and they are always great. As good as the day I breaded them. But these are proteins, I guess you would call them.\nEggplant is a different animal.\nI also love eggplant. And since there is no consensus, I will proceed with my original thought. Bread them, freeze them in single layers and into a freezer bag separated with paper.\nSince this method works very well with the other things, I cannot see why it would not work in this regard.\nThanks.\nOh...I like the skin as well. But the last time it was too tough. I think I can test/cook/fry one first. But maybe I just remove partially the skin. Make it look like a zebra. Stripes.\n\t\t\nClick to expand...\n\n\nNow that I think of it, I love fried okra, and the breaded okra I buy in the store always works better than what I make from scratch at home. The homemade stuff loses a lot of breading in the deep fryer, but the frozen stuff doesn't. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tYou can buy frozen chicken fried steak in stores here (they taste terrible), and I would have expected the breading to crack and fall off, but there is probably some kind of chemical used to make it stick. I don't know if the same applies to eggplant.\n\nCD\n\t\t\nClick to expand...\n\nI bought some battered and frozen onion rings just recently. Have done a couple of little batches and the batter sticks a lot more than it does on some things.\nWhen I bought frozen battered fish - it mostly would stick. I don't know what their secret is either.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Meryl said:\n\n\n\n\t\t\tI've never frozen raw eggplant slices before, left-over Parmigiana yes. I would fry them first, after coating them with flour and beaten eggs.\n\t\t\nClick to expand...\n\n\nI don't have any first hand experience with eggplant to go on, but I think you are probably right about that, based on my experience with taters and fried okra. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI don't know what their secret is either.\n\t\t\nClick to expand...\n\n\nI have a feeling we are better off not knowing. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\thomemade stuff loses a lot of breading in the deep fryer\n\t\t\nClick to expand...\n\nIf you refridgerate after dipping for about 10 (or more if you can), then when ready to fry redip and fry. See if that works.\n\n10 minutes!", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What is the baking enhancer that comes along [in a packet] along with fresh yeast?", "loss": false, "prefix": null }, { "from": "human", "value": " i bought fresh yeast with this additional packet. it says to add both to one kilo of flour..\nshould i add it? or just use yeast with flour?\ni know i have to add sugar, salt, oil and water too for a pizza dough..\n\nlet me know\nthank you\n\ni didn't buy dry yeast as it is problematic at the moment. never mind the reason..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Perhaps you could list the package ingredients for us.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " \"Soy flour, barley malt (contains gluten), sugar, enzymes, vitamin C\"\n\ni just found it on their website. i didn't thought of visiting it before..\n\n\n\n\n\n\t\t\t\t\t\tשמרים טריים ומשפר שמרית - שמרית\n\t\t\t\t\t\n\nשמרים טריים ומשפר אפיה בשקית - 50 גרם שמרים טריים + 50 גרם משפר אפיה הפטנט העולמי שפיתחו בשמרית ליצירת שמרים בגרגרים, הופך את האפייה למהנה עוד יותר- השמרים קלים לפיזור אחיד בקמח ומצוינים לשימוש עד חודש וחצי לאחר הפתיחה. אופן השימוש: להוסיף ישר לקמח (אין צורך להמיס). יש לשמור במקרר בטמפרטורה של...\n\n\n\n\n\t\t\t\t\tshimrit.co.il\n\t\t\t\t\n\n\n\n\ni think i will add. but if you think differently i'm open to hear..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I’m pretty sure it’s a type of dough enhancer/conditioner.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDough conditioner - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Just add. It makes the end product to stay fresh longer and also makes it softer.\nI used to buy it purposely when i was baking a lot of bread.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " I never use any dough enhancer or conditioner.\nBread seems to come together fine with just flour, water, yeast and salt.\nBut thats just me.\n@SEEING-TO-BELIEVE , just give it a try, make one batch with, and another batch without.", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tjust give it a try, make one batch with, and another batch without.\n\t\t\nClick to expand...\n\nThat's exactly what I was going to suggest - the best way to see if it's something worth using in your breads. I've never had anything like that added to my packs of yeast, but then, I buy the instant yeast in 1 lb packs.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " i will try it..\nhow much time a 'pizza dough' needs to be kneaded in a high quality mixer? 10 minutes?\ni have a recipe and it is not clear if the 10 minutes are by hand or by using a mixer, because if in the mixer 10 minutes sounds like a long time..\n\ni'm making these and also a similar version with onion and paprika oil mixture..\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tפיתה זעתר \| חן במטבח\n\t\t\t\t\t\n\nאחד הדברים שהילדים שלי הכי אוהבים לקחת בקופסת האוכל לבית ספר, זה פיתה זעתר ואם אני ממש רוצה לפנק אותם, אז אני מכינה נגלה של פיתות זעתר עם הבצק והכל ומקפיאה. כל פעם שהם רוצים, הם מוציאים פיתה מהמקפיא ומחממים מעט. הבצק של הפיתה אוורירי ורך והציפוי של השמן זית עם הזעתר הופך אותו […]\n\n\n\n\n\t\t\t\t\theninthekitchen.com\n\t\t\t\t\n\n\n\n\nanyway the plan is to prepare this week..\nthe onion and paprika version is not common to buy in israel but i like it very much. it should have some heat..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Your link to the recipe for pita bread (not pizza) clearly says using a machine with a dough hook. \n\nso yes, she says 10 minutes in the machine.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will try it..\nhow much time a 'pizza dough' needs to be kneaded in a high quality mixer? 10 minutes? . . .\n\t\t\nClick to expand...\n\nI mix my pizza dough for 10 minutes. The longer mixing time develops the gluten and gives you a chewier dough.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " ^ this", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tYour link to the recipe for pita bread (not pizza) clearly says using a machine with a dough hook. \n\nso yes, she says 10 minutes in the machine.\n\t\t\nClick to expand...\n\nfor me it was confusing. especially as i initially thought that ten minutes is very long..\nbut thanks\nwhat is the difference between a pita and pizza bread?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Pita makes a pocket in the bread. If you look closely at the picture it is possible to see the split at the tip of the knife. 3 of the pieces, the left top, show the bread actually split apart. Perhaps this next picture is better.\n\n\n This flat bread is very floppy compared to a thicker pizza dough.\nThat being said, many use pita, naan any kind of flat bread as a base for a pizza style topping.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Chen's actual picture, in my opinion, looks more like a very sturdy pizza dough - even though she actually calls it pita in the recipe. At least that is how it seems to translate from the Hebrew.\n\n\n\nand it looks positively delicious! \nI've always thought of pita, being a flat bread, did not use yeast. But I could be wrong.\n\nPut another way, pita is used most often as a wrap for foods, or the pocket is stuffed with foods.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Diastatic Malt Powder", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " The history of what we call pizza is basically a flat bread with baked toppings. Many many different cultures have similar variations, some indeed have used pita bread. Flammkuchen is a popular dish in Germany and is basically a pizza. Scallion pancakes in Asia. There’s plenty more.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " @SEEING-TO-BELIEVE have you watched the video.. looks even more scrumptious! \nHave you made them yet?\nWill you make a sandwich - with cheese - and toast?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " only the end of the video. didnt thought about watching the kneading part but i will..\nit is true. it is very nice food.\ni will prepare on Saturday\nand maybe i will make a cheese toast like she shows too but without the labane. i dont want it to be too runny like hers.. \ndo you plan making too?\nyou will need more oil than described i thing..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Yes, I sort of \"jumped\" thru the video. I was surprised at how much oil she uses. I might make them, not sure. \n\nI also watched her sandwich bread video. A lot of folding involved.\n\nMini-pizza's I have not yet watched, but will.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " awesome.\nwhat are the pros and cons of her content in your opinion?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is it possible to tell which cut of beef is in the photo?", "loss": false, "prefix": null }, { "from": "human", "value": " i forgot to ask the butchers what they were giving me.\nthey told me that i can't use short ribs like described here.. because if they remove the bone for me there would not be much meat that remains..\n\nso they told me to use the beef in the picture instead.\n\nso, why do they call for boneless short ribs in the recipe?\n\nand what is this cut of meat if you can determine.. i want to remember in case i would love it. so i will be able ask for it again next time that i prepare the dish?..\n\ni will be preparing it tomorrow..\n\nthank you!", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " It looks like what we call Blade Steak. This cut is characterized by a piece of gristle running down the middle of the cut. It is best suited for low and slow cooking techniques such as a stew or soup. It is not a tender cut.\n\nNote: Your butcher may not recognize Blade Steak. That's the name in the US.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " tnx\nthey know the part. i just forgot to ask them which part is this..\n\ni forget to do many things pretty often..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ttnx\nthey know the part. i just forgot to ask them which part is this..\n\ni forget to do many things pretty often..\n\t\t\nClick to expand...\n\nThey know the part, but it may have a very different name where you live. For example, we know what chuck roast is in Canada, but I have never seen a piece of meat in Quebec that was called a chuck roast. And in Canada and the US, the English is not very different.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I don't think the cut matters (of course to a certain extent it does,) but..._ to my mind \"what is the recipe that you are looking for with this beef?\" That is the more important question, no?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " @dragnlaw - very true. The beef does look like blade, but could also be chuck. At least down here, the two cuts don’t look much different. But whatever we determine it to be, it is certainly a cut that will need the low and slow treatment. Most often used for stews and casserole.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " i see", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " it was not very impressive actually..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Well it still looks rather tasty. \n\nWhat do you think would make it better? or what would you not do if you were to make it again.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " i think i will stick to goulash without beans and try to find beef that has more taste and not just having texture without much flavor.\n\nbut thanks!!.. i mean it wasn't awful.. just not impressive..\n\ni like israeli food more. and iraqi jewish food etc..\n\nand hopeful sometime soon i will make a beef roast.\n\ntell me which beef cuts have most flavor please!\n\nif you want to know which book is behind the plate let me know. it is related to food..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I find all of the slow cook cuts have a lot of flavour\nBlade, brisket, short ribs etc.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " maybe they are better not in a sauce but made by dry roasting..\n\nedit.. at least from my experience", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Slow cooking must be done with moisture of some sort. If not the meat will just dry out and you would not be able to chew it. IMHO", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " so i will wrap it when in the oven..\nthe point is that i don't like it that much in a sauce..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I think it’s admirable that you are trying different approaches and cuisines, challenging yourself. You should keep working on that.\nBut it interests me that you say that you prefer Israeli/Jewish food. Why not lean into that and try to make it your specialty? Really work hard on traditional dishes, regional cuisine, festive food etc. Become really focused on what the food means, the techniques, the ingredients and so on.\nSomething that I used to do with young cooks was to get them to write down their top ten dishes that they liked, and then we went to work on perfecting each one. We would experiment with different recipes, different ingredients and cooking techniques. We would write down recipes along the way, making changes as we learned better variations until the cook could proudly say “this is my ________”. The joy in the smile when that cook would come back and say “I made this for my family and they loved it!”.\nI’m sure that many of us here too would love to learn more about your cuisine and culture. So go for it!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " So you don't like any sauces on meat? Or just that sauce. \n\nThere used to be a product available. It was a clear cellophane type of bag for in the oven. You could put your meat in with the vegies, maybe minimum moisture, twist tie it shut and cook in the oven. \n\nIt basically steamed the food in it's own juices. I don't know if it is still available or not.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tWhy not lean into that and try to make it your specialty?\n\t\t\nClick to expand...\n\ni like to experiment both. otherwise how would i be able to appreciate what i have?\ni like both wisdom and knowledge and try to gather a lot of them..\n\n\ndragnlaw..\ni like sauce on meat but not always meat in a significant amount of sauce.\nbut when meat is grounded it is another story..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " For your roast beef, my best advice would be to find a local butcher who you like and trust and ask them about their cuts.\nIt is quite difficult for us to give you suggestions since we don’t know what is available to you in your region or your budget.\nEye fillet, round, rump or even prime rib are all good choices for roast. But at least where I am, some of these can be quite expensive. A big roast dinner is usually reserved for occasional meals, we don’t have a big roast every day. So perhaps you could spend a little bit more on the meat for the occasion.\nI strongly recommend you get a meat thermometer - so very handy. Used correctly, you can monitor the internal temperature of your roast to ensure that it doesn’t get dry and it is cooked evenly and properly.\nAlso you should think about other kinds of meat. Lamb is very nice when roasted. Same with pork (but I don’t know about religious tenets here).\nGood luck!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I think the blade steaks would be best suited for a stew or soup. Perhaps a beef stew or a beef barley soup. Of course you may choose to use a dry cooking method and that would be fine. Only you can decide which you like better.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tmaybe they are better not in a sauce but made by dry roasting..\n\nedit.. at least from my experience\n\t\t\nClick to expand...\n\nI think the opposite", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Event invitation that I turned down", "loss": false, "prefix": null }, { "from": "human", "value": " Hello!\nRecently, one of the hotels I used to work for asked me to be involved in an event they had planned.\nThe concept was to gather all the apprentice cooks from around the big city hotels for a cooking challenge, to be judged by a panel of restaurant media personalities, executive chefs and some public diners. A big dinner was to be held in the ballroom where the finalists dishes would be served.\nThey wanted me to assist in the kitchen as a “mentor” (basically just co-ordinate the kitchen to make sure that the food went out on time and with a degree of consistency).\nIt seemed interesting, but ultimately I declined the offer. The overall rule of the competition was “make something completely new, unique and never seen before!” \nThis just made me feel that the event would end in disaster. I’m not sure that the hotel understands satisfying dining. I think the meals people enjoy will always have some roots in things that have come before.\nThere is a reason why foods come together so nicely, I can’t imagine any apprentice coming up with a brand new recipe that hasn’t been tried ever before and it being outstanding. There will always be some reference to a dish that has been made before, it just is.\nWhat say you?", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I have to agree with you - they really need to understand and define \"something completely new\" that is extremely ambiguous. \n\nMake coffee using yesterdays leftover steeped tea and serve with a chunk of sweet butter placed in centre while serving, or alternately (and with a different name) place the butter in the bottom of the cup and pour on the hot liquid. Sprinkle crushed caraway seeds on top to finish. Must be served in a clear glass cup.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " New things are overrated.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI have to agree with you - they really need to understand and define \"something completely new\" that is extremely ambiguous.\n\nMake coffee using yesterdays leftover steeped tea and serve with a chunk of sweet butter placed in centre while serving, or alternately (and with a different name) place the butter in the bottom of the cup and pour on the hot liquid. Sprinkle crushed caraway seeds on top to finish. Must be served in a clear glass cup.\n\n\nClick to expand...\n\nThat sounds terrible, but I have a glass cup.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " The event sounds fun to me, provided they don't take the \"never seen before\" requirement too far. I remember watching an Iron Chef episode years ago where one of the guest chefs served up some kind of fish-based ice cream. Certainly a radical idea, but in the end he didn't win.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " It could be fun. However, I am picturing a seasonal dish of a Jelly Bean omelet with a side of Easter grass.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " I’m not sure what the dishes eventually were, but I was imagining a scene from Law & Order where a 19 year old apprentice cook had decided to “give fugu a go!”", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Steve Kroll said:\n\n\n\n\t\t\tThe event sounds fun to me, provided they don't take the \"never seen before\" requirement too far. I remember watching an Iron Chef episode years ago where one of the guest chefs served up some kind of fish-based ice cream. Certainly a radical idea, but in the end he didn't win. \n\nClick to expand...\n\nI agree! It would be fun except for the bizarre never seen before rule.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Um ,,,, YUCK", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I would have been all over it if the game was “put a unique twist on a classic dish” - my main concern was what kind of torture were the guests going to be served up on the plate?", "loss": true, "prefix": "Jade Emperor:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are some things that are main stream, everyone likes except for you?", "loss": false, "prefix": null }, { "from": "human", "value": " I know variations of this question circulate from time to time. I'm bringing it up again, cause yesterday I had nuggets with Buffalo sauce ( Like buffalo wings). Ive had many variations of the sauce, on quest to see why everyone loves it so much. It's not that I dont like it, but in my mind, I just can't see why it is so popular and main stream. Here are a few oof my top choices of foods/ drinks that are so popular, and I seem to be the exception.\n\n1) Coffee: Its smells nice ,but in my opinion, tastes horrible. Clearly I am in the minority, but I just dont get it. I need to add so much sugar and flavorings just for me to be able to tolerate it, yet I'll watch my wife drink a basic brew and enjoy it so much. Every time she has a cup, I watch her and feel like Im missing out on something. I then give it a taste and confirm how much I hate it.\n\n2) Kimchi: Years ago , when the cooking shows were obsessed with Kimchi I was intrigued. I love fermented foods, I love Asian foods and I love trying new things. I never heard of it, let alone tasted it before, so I figured, why not give it a try. I decided to make it myself first time around. I followed all the directions. I consider myself a relatively competent cook, and Im very good at following directs ( from all the years school that a had it beaten into me). I tasted the final product, and I thought I screw up, or it rotted ... I decided to go to the store and get some professionally made kimchi, so I had what to compare it with. Cracked the jar open, and t basically tasted very similar. Finally, I had a Korean co-worker who was born and raised in Korea. I explained my situation, and she said she'd make me a batch, so I could taste the real thing. Sure enough, same taste ( to me). I just dont get its popularity. Maybe on Korea, as thats basically comfort food, but here I see the Kimchi dumplings, Kimchi tacos, kimchi soup .... Again, clearly im in the minority, considering its popularity, but I just don't get it. I know many versions of kimchi has fish sauce in it, clearly I didnt try any of those versions, but when speaking to my Korean friend, she told me that even the fish-sauce-less version still tastes pretty authentic.\n\n3) Buffalo Sauce (for wings): Finally, as mentioned earlier. Buffalo sauce. First time tasted it, I wasnt crazy about it, so tasted many versions of it, all tasting the same ( Or similar ) to me. It's not that I don't like it, I just dont get why everyone loves it. totally a personal preference. Maybe the real chick brings out a certain element of the sauce that I just never experienced .\n\nGranted, being a vegetarian, there are certain aspects of certain flavors I'm missing out on. That being said, When I'm driving around in the summer , windows down, and I smell aa BBQ going on. Its smells great. I may choose not to eat it, but when I smell it, I get it, and understands why people love it. Same with bacon. When I smell it, I get it. But Coffee, Kimchi and Buffalo Sauce, just dont get their popularity. Obviously personal choices and and subjective flavors.", "loss": false, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " 1. Alcohol. I despise the smell, the taste, everything. If I get a good sniff of I don't a, jack daniels or whatever, those hard drinks, I have an instant puking sensation.\n2. Coleslaw. No, just no. I love shredded cabbage only with salt, vinegar and oil, adding sauces and mayonnaise is a big no no for my taste buds.\n3. Carrot cake. Just no.", "loss": true, "prefix": "No help:" }, { "from": "human", "value": " Larry, my grandfather had a Chandler's shop in Saint John, New Brunwick. My father's first job before going to school was to grind some coffee so the aroma wafted about the shop, enticing food purchases, LOL. But he (grandpa) didn't really care for the flavour.\n\nI think coffee is an acquired taste. People like the smell so much they keep trying it until one day they actually enjoy it - and at the same time are keeping up with the Jonse's.\n\nI agree on the Kimchi, finally bought some to see if it was a recipe I would try. Nope, yech. \n\nLiver, double, double yech.\n\nThick gooey BBQ sauce, gag. \n\nI'm sure there is more but all I can think of at the moment while I'm drinking my coffee!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Ranch dressing and the spin-offs in snack foods.\n\nPumpkin pie spice in anything other than the traditional baked goods that I grew up with.\n\nI’ve noticed that as I’ve gotten older simple is usually better. \n\nI usually shy away from foods described as the ultimate experience.\n\nI’m content with the average experience. ???", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Peaches, and most other stone fruits. It's a textural thing.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " Cauliflower! It just plain awful. There are millions of great recipes out there used with cauliflower (aside from those that are for gluten-free) that people rave about - delicious sauces, cheese toppings, marinades, etc. Things that are so delicious that they could make a styrofoam cup taste great. Cauliflower contributes nothing but the chew.\n\nKale. Livestock food.\n\nRhubarb. Ruining strawberries for hundreds of years.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Not quite the same thing as I have no idea what it tastes like, but many decades ago when I lived in England a neighbour used to cook bacon all the time. If she wasn't frying it she was boiling lumps of it, and it stank my house out. \n\nThe smell made me nauseous - and I could never understand how people could eat it.", "loss": true, "prefix": "Phaedra:" }, { "from": "gpt", "value": " I could (and have many times) eat kimchi with every meal\n\ni hate pesto, roast beef, ground pork, balsamic glaze, anything with tarragon in it, fatty meat, kale, duck (except confit), whole wheat and multi grain bread", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I have not eaten it because I can't stand the look of it, Chicken Fried Steak. That thick Elmer's Glue white gravy on top, yech!\nKale--definitely livestock food, but our chickens won't eat it.\nTacos. There has to be a better use for leftovers.\nI'm not a picky eater, but one has to draw the line somewhere!", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tCauliflower! It just plain awful.\n\t\t\nClick to expand...\n\nDon't tell my small dog that - she loves it!", "loss": true, "prefix": "Phaedra:" }, { "from": "human", "value": " Sriracha, it's okay, but what's the big deal?\nPumpkin pie, \nMac 'n cheese. Some can be okay. Usually I don't even like the way it smells.\nI'm sure I will think of other things.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Phaedra said:\n\n\n\n\t\t\tNot quite the same thing as I have no idea what it tastes like, but many decades ago when I lived in England a neighbour used to cook bacon all the time. If she wasn't frying it she was boiling lumps of it, and it stank my house out. \n\nThe smell made me nauseous - and I could never understand how people could eat it.\n\t\t\nClick to expand...\n\nI really like crispy, fried bacon and love the smell. But, if someone were to serve me boiled bacon, I would probably gag.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I much prefer cold brewed coffee versus hot brewed, same with tea. The acids or tannins or whatever that make it bitter aren't as strong to me with cold brewed. I still add sugar in the form of simple syrup to both, and a bit of cream to iced coffee, but not nearly as much as I do when I drink hot coffee.\n\nI'll eat kimchi/kimchee made with cabbage as part of banchan. I do make homemade though. I actually do like cucumber kimchee, homemade.\n\nNo pumpkin pie spice stuff for me either. In fact, the only pumpkin anything is a made from scratch pumpkin pie made from a roasted sugar/pie pumpkin. No canned stuff.\n\nNot fond of kale either, though we did have it at a Korean restaurant once as part of the banchan. It was steamed or boiled, pretty well cooked, and then seasoned with sesame oil.\n\nI'll eat wings with Buffalo sauce, but they aren't my favorite. If out, I'll usually get honey garlic or similar, or even plain. If at home, we have a couple of different recipes we use, but neither resemble Buffalo sauce.\n\nI don't like thick gooey BBQ sauce. It's either something light and mostly mustard based or plain.\n\nI'll give a HUGE pass on calf, beef or pork liver, especially the pork, but I do like chicken livers. Craig made boudin with pork liver once and I threw out the vast majority of it because he wasn't really eating it and there was no way in he// I was eating any of it after my first bite.\n\nI have to say I love mashed cauliflower with a potato added to it to give it some body. We like riced cauliflower too, as long as it's riced at home. There's a roasted vegetarian/vegan cauliflower head recipe we really like as well with harissa. Even Craig likes it and he's not big on vegetarian/vegan recipes.\n\nI love chicken fried steak, but I don't drown it in gravy, and I don't make a white gravy, more like a tan to light brown gravy. I also don't cook the CFS until it's leather. Craig hated it when we first got together until my DD and I wanted some really bad so I made it, told him he could eat it or not. He has liked it from that point on. His mother and grandmother had cooked the steak to death.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " MAYONNAISE! I have had a phobia about getting anything with mayonnaise in it, since I was a child - Mom said I would eat it, at one point, but I said it must have been before I could talk, and say NO! When I was first cooking for myself, I actually made some, with some lemon juice and a small amount of rice vinegar for the acid, and I liked it! It is something about that white vinegar - something I don't like in excess, like in Philippine adobo, which I can't stand, despite liking spicy foods. And I can't imagine how people can \"clean\" with vinegar, leaving that smell all over.\n\nBeets are something I can't eat, but I think it's a genetic thing, like cilantro tasting like soap to some. Beets taste like I'm eating a handful of dirt - even different varieties I tried to grow, including white ones. No other root vegetable does it with me.\n\nSomething that I can't stand that is in a lot of savory dishes is raw cinnamon. I used to hate Indian food, and a lot of middle eastern food that I would get that tasted like cinnamon or pumpkin pie spice, and the spice mixes I bought were the same. It wasn't until I started making them all myself, and toasting the spices, so the raw seasonings are not there, that I got to love them like I do.\n\nThere were many things I would eat when growing up, that made people hate them, and I wouldn't eat now, like many canned vegetables. But the same vegetables I will now eat fresh, often growing it myself.\n\nThere are a lot more things that I do like, that the general population wouldn't eat! \n\nOh yeah - I forgot to mention that I'm another one not into coffee! In the 90s I had a lady-friend that was obsessed with coffee, like I was with tee, and I actually bought a coffee maker for the first time! I would have to put a large amount of sugar, plus some heavy cream (not creamer!) in a cup, to make it basically a dessert, so I could drink it.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " @pepperhead212, raw cinnamon? Tell me more if you can. Would this also apply to sweet dishes? I've only ever had raw cinnamon, and I only use the ceylon cinnamon. Could you toast cinnamon for pumpkin pie for instance? (that might be interesting)\n\nThere are a lot more things I do like also, that the general population wouldn't eat. \n\n@Marlingardener I could take that kale off your hands! I'm having a late treat of cooked kale tonight, which I now LOVE and I used to hate it. I taught myself to like it by putting it in smoothies for 3 months straight. I'd called them Kermit smoothies. I had them for health. Now I like the kale because I feel like I'm missing something if I don't eat some. I feel good when I eat it or I feel just a little 'less' the next day energy wise.\n\nI look at the foods you (anyone) might not like, as an opportunity for us to share our foods. Like @Real Help , I'd gladly trade some of my food that you might like, for that carrot cake that you might not like. I would love that carrot cake.\n\nWhen I go to a restaurant (rarely) with someone I trust, that eats differently than I do. This is an opportunity for me to give my steak to the other person in mutual sharing if they will part with their potato or salad. That describes mr bliss and my first date. lol", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I find it interesting that once we start listening to our bodies, we start to find that we like the foods that are healthy to us in particular. We may not love those foods, but we find that we enjoy having them, at least on occasion. I'm not fond of kale per se, but I do enjoy it chopped into smallish pieces in soup.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tI look at the foods you (anyone) might not like, as an opportunity for us to share our foods. Like @Real Help, I'd gladly trade some of my food that you might like, for that carrot cake that you might not like. I would love that carrot cake.\n\t\t\nClick to expand...\n\nHappy to. Atm, I developed an addiction for pancakes just so you know ...", "loss": true, "prefix": "No help:" }, { "from": "gpt", "value": " When making my own breads I usually add some whole wheat and/or rye flour which does change up the taste of the white bread. I also like oatmeal and potato breads. \nBut I dislike intensely store whole wheat, 5 grains, 7 grains any grains bread... I sometimes like sunflower. \nI've tried but sorry, it's white bread for me.\nI also tried to get into different pastas. Ruined the taste of pasta meals completely - would rather have a peanut butter and banana sandwich (on white).\nIf you're going to substitute the main ingredient for something else - please call it something else!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " @blissful Raw cassia - the usual \"cinnamon\" we use, is good in sweets, and I haven't actually toasted it, to use in sweets, but I'm sure it would be good; you'd probably need a little more, since the flavor is subdued, compared to raw. I use the Sri Lankan cinnamon mostly for Mexican foods, where its milder flavor, plus toasting it, gives it a flavor that just blends in with the other flavors, rather than dominating, which raw cassia can easily do. And true Mexican cinnamon, or canella, is close to the Sri Lankan cinnamon in flavor, but the bark is much thicker, like cassia. They mostly use the Sri Lankan cinnamon, as it is more available, and the best buy I ever got on it was up as the Mexican grocery, here in town!\n\n@taxlady I do that same thing with many of these greens I grow - just chop them up, and put 2 or 3 cups in soups or curries I make, to add some nutritional value. Usually, the flavor is in the background, compared to the main ingredients, unless much more is used, and maybe puréed some. Which I still like!", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWhen making my own breads I usually add some whole wheat and/or rye flour which does change up the taste of the white bread. I also like oatmeal and potato breads. \nBut I dislike intensely store whole wheat, 5 grains, 7 grains any grains bread... I sometimes like sunflower.\nI've tried but sorry, it's white bread for me.\nI also tried to get into different pastas. Ruined the taste of pasta meals completely - would rather have a peanut butter and banana sandwich (on white).\nIf you're going to substitute the main ingredient for something else - please call it something else! \n\nClick to expand...\n\nYou know me, I want just about everything to be whole grain. It took a long time before I found whole wheat pasta that tasted good. I was in a small Italian grocery store and came across some imported from Italy, whole grain pasta. I figured I would give it a try. It was really good. I have bought a number of Italian brands of imported pasta and they have all been good. Bionaturae brand is particularly good, but expensive.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Have you ever made such chili with coffee and chocolate?", "loss": false, "prefix": null }, { "from": "human", "value": " How to Make Quick Pressure Cooker Beef and Bean Chili\n\t\t\t\t\t\n\nLike any stew or braise, chili needs time, unless you pull out your pressure cooker, as we do here. This quick chili recipe works with canned or dried beans and ground or chunky beef.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com\n\t\t\t\t\n\n\n\ndo you have some remarks on it?\ncan i use black coffee for that? should i include the granis at the bottom of the prepared coffee?\n\nive made sloppy tom with cocoa in the past.. i dont remember the results\n\ntnx!", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I always add unsweetened chocolate to my chili. Gives it a nice depth of flavor.\n\nUsually you use espresso powder and not actual coffee. I’ve used it a couple times but, to me, it didn’t make that much of a difference.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " nice\ni will look for esspresso powder if regular black coffee is not ok\ndo you eat such chili with rice?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I eat my chili with Fritos! Or as is. Once I awhile with spaghetti. Never rice.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Sure, I've used both and together.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I've served chili with just salad and crusty bread, but it seems lately more with rice than bread. \nI have a mini recipe for one that uses macaroni shaped pasta. It was good but I think I prefer rice.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I serve cornbread (actually corn muffins) with my chili.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " i see......\n\ni always soak beans before cooking. but in this recipe you won't soak the dried bean..\ni hope it will be good..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tUsually you use espresso powder and not actual coffee. I’ve used it a couple times but, to me, it didn’t make that much of a difference.\n\t\t\nClick to expand...\n\nThat's the idea! You're not supposed to be overwelmed by it, it just makes a tiny bit of difference. I have used one or the other, but not both at the same time. You can also use very fine grind coffee beans or instant coffee if you can't find instant espresso.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tI serve cornbread (actually corn muffins) with my chili.\n\t\t\nClick to expand...\n\nI will serve cast iron skillet cornbread with whole kernel corn (creamed corn makes the batter too soupy) and jalopy peppers,\n\n\n\n\n or I will eat my chili with warm, buttered, rolled up flour tortillas.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI will serve cast iron skillet cornbread with whole kernel corn (creamed corn makes the batter too soupy) and jalopy peppers,\nView attachment 73057\n or I will eat my chili with warm, buttered, rolled up flour tortillas.\n\t\t\nClick to expand...\n\nI just made my skillet cornbread recipe and used muffin tins in place of the CI skillet. We don't care for add-ins with our cornbread.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " cornbreads sound interesting\ni never made one even tho i wanted..\n\nhow long does it takes to make your cornbread in this version?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tcornbreads sound interesting\ni never made one even tho i wanted..\n\nhow long does it takes to make your cornbread in this version?\n\t\t\nClick to expand...\n\n15 minutes or so to assemble and 20 to 25 minutes to bake, then another 10 minutes cooling time.\n\n\n\n\nCast Iron Skillet Cornbread Ingredients:\n\n1¼ cups yellow cornmeal \n1¼ cups all-purpose flour\n1 Tbs granulated sugar\n1½ tsp baking powder\n½ tsp baking soda\n1 tsp Coarse salt\n1¾ cups buttermilk\n1 egg\n1 cup whole kernel corn\n1 jalapeño pepper, cored and diced\n1 jalapeño pepper, sliced (optional)\nInstructions:\nPreheat the oven to 425F (218C).Grease an 8-inch cast iron skillet with vegetable shortening.\n\nIn a medium bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together.Whisk an egg in a bowl, add the buttermilk and continue to whisk until well blended.\n\nPour the buttermilk mixture into the dry ingredients and, using a rubber spatula, fold the dry ingredients into the wet ingredients until they are completely combined. Fold in the corn and diced jalapeño.\n\nPour the batter into the cast iron skillet, scatter the optional jalapeño slices on top and bake at 425F (218C) for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean. Allow the cornbread to cool for about 10 minutes, cut into 6 wedges, then split each wedge in half and spread with butter, if desired.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " BTW, my signature dry rub includes cocoa powder. Oops, I lied. It includes fine ground coffee, but that can be replaced by cocoa powder.\nEqual amounts of evaporated cane juice, fine ground coffee (or cocoa powder), garlic powder, onion powder, smoked paprika, coarse sea salt and black pepper.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " What size skillet?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\t15 minutes or so to assemble and 20 to 25 minutes to bake, then another 10 minutes cooling time.\n\nView attachment 73065\nCast Iron Skillet Cornbread Ingredients:\n\n1¼ cups yellow cornmeal \n1¼ cups all-purpose flour\n1 Tbs granulated sugar\n1½ tsp baking powder\n½ tsp baking soda\n1 tsp Coarse salt\n1¾ cups buttermilk\n1 egg\n1 cup whole kernel corn\n1 jalapeño pepper, cored and diced\n1 jalapeño pepper, sliced (optional)\nInstructions:\nPreheat the oven to 425F (218C).Grease an 8-inch cast iron skillet with vegetable shortening.\n\nIn a medium bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt together.Whisk an egg in a bowl, add the buttermilk and continue to whisk until well blended.\n\nPour the buttermilk mixture into the dry ingredients and, using a rubber spatula, fold the dry ingredients into the wet ingredients until they are completely combined. Fold in the corn and diced jalapeño.\n\nPour the batter into the cast iron skillet, scatter the optional jalapeño slices on top and bake at 425F (218C) for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean. Allow the cornbread to cool for about 10 minutes, cut into 6 wedges, then split each wedge in half and spread with butter, if desired.\n\t\t\nClick to expand...\n\nthank you very much", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tWhat size skillet?\n\t\t\nClick to expand...\n\nI use my 8-incher", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Are celery seeds good addition to a slaw?", "loss": false, "prefix": null }, { "from": "human", "value": " i want to order celery seeds for that.. will it add a lot?\nany special preparation or just adding it to the slaw?\n\ncan you link me to a good slaw recipe that has no mayo?\n\nif i will make a search i will get too many options..\n\nand instead of adding sugar i plan on using liquid sucarlose..\n\nthank you!", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Some people really don't like celery seeds, they can be very bitter. I've had celery seed tea it is the most bitter of all the teas I've made.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCamila's No Mayo Coleslaw - Women of Today\n\t\t\t\t\t\n\nEat it alone or as a side dish with a meal. Camila's No Mayo Coleslaw goes with everything, and it's so easy to make.\n\n\n\n\n\t\t\t\t\twomenoftoday.com", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " i see\nand thank you for the link", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I often use celery seed. I've never experienced any bitterness from them. I generally put maybe a teaspoon in my mortar and pestle, give it a grind and toss it in ... whatever. \nEspecially anywhere I would chop up and use celery. Even though I may add chopped celery in making stocks I also add a bit of celery seed as an extra little flavour booster.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " do you add them grounded only?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I like celery seeds in slaw. But use a very light hand with it.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " They are not ground fully. I just sort of crush them a bit to release the scent and flavour.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I sometimes use fennel or caraway seeds in slaw. As jennyema says, use sparingly! Too much of any of them can be overpowering. \nAnd choose only one accent, fennel or caraway or celery - not all of them at the same time!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I use them occasionally, and also crush them lightly - same with caraway, dill, and fennel seeds. You might want to make a batch of slaw, but just add a pinch or so to a serving, and see if you like it. I have often added caraway seeds to slaw, as well as dill seeds and leaves.\n\nAnd I never put mayo in anything! Sometimes some sour cream in the slaws, but usually a vinaigrette type dressing, since I always have those ingredients on hand!", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI sometimes use fennel or caraway seeds in slaw. \nAnd choose only one accent, fennel or caraway or celery - not all of them at the same time!\n\t\t\nClick to expand...\n\nExcellent advice, dragn. More is usually not better.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Regarding a non-Mayo dressing…\n\nYou can use your favorite vinaigrette with a bit of sugar or honey added. Or not. But usually cole slaw is a bit sweet.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " When I make potato salad, I use cucumber instead of celery for crunch because I dislike celery. I do add a touch of celery seed. \n\nFore cole slaw, I don't use celery in any form.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tRegarding a non-Mayo dressing…\n\nYou can use your favorite vinaigrette with a bit of sugar or honey added. Or not. But usually cole slaw is a bit sweet.\n\nClick to expand...\n\nThat's why I usually prefer my coleslaw. Mine is not sweet.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Another addition to coleslaw that I like once in a while is whole cumin seeds. Not too many and do not grind them. The surprise pop of flavour when you crunch one is what makes it a nice addition.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI often use celery seed. I've never experienced any bitterness from them. I generally put maybe a teaspoon in my mortar and pestle, give it a grind and toss it in ... whatever.\nEspecially anywhere I would chop up and use celery. Even though I may add chopped celery in making stocks I also add a bit of celery seed as an extra little flavour booster.\n\t\t\nClick to expand...\n\nYou may not be nearly as sensitive to the bitter flavour as @blissful is. She might be a super taster.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tYou may not be nearly as sensitive to the bitter flavour as @blissful is. She might be a super taster.\n\t\t\nClick to expand...\n\nOr maybe I've just never tried to distinguish each little flavour in a food mixture, but just savour the total.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " What is the outcome you are looking to achieve? Is it for some kind of health benefit? Because I don’t know that I would be buying them especially for the slaw.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " for the taste. aren't they worth it?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Taste is subjectional. We can't tell you whether or not you will like it. There is only one way to find out and that is to try it. Perhaps a friend has some you could borrow a teaspoon of seed from. \nIf you like real celery then in all probability you will.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " we don't have celery seeds in israel as far as i know. i want to order it from another country..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: ISO help/advice on sugar temps", "loss": false, "prefix": null }, { "from": "human", "value": " which will stand a higher cooking temp without burning \n white table sugar or corn sugar ?", "loss": false, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " Perhaps this thread will help you. I found it via Google. Sugar Burn Temperatures\n\nI have to assume, as you neglected to mention, that you are thinking of rubs for your BBQ's???", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Mmmmm BBQ. If I didn't live in stinking cold Minnesota, I'd be grilling, smoking, or bbqing every day. I love the flavor so much.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " cold temps have nothing to do with it , i have been known to BBQ in temps as low as minus 10", "loss": true, "prefix": "grumpyoldman:" }, { "from": "human", "value": " You're a braver person than me. I'm always cold, so I only BBQ at temps above 50 F. I'm a weenie!", "loss": true, "prefix": "BAPyessir6:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is Tony's chocolate truly fair trade?", "loss": false, "prefix": null }, { "from": "human", "value": " i'm not sure what the answer is..\n\ntnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " i'm not sure what the question is ?", "loss": true, "prefix": "grumpyoldman:" }, { "from": "human", "value": " someone told me that it isnt that much of a fair trade. it is a chocolate company.\ni want to be sure that it is..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Do you have more information about \"Tony's chocolate\"? Where do you find them? Do they say that the are Fair Trade certified? Do they claim to certify chocolate is fair trade? Do they sell chocolate? Do they show a logo for Fair Trade? Do they say who certifies that it is Fair trade?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Fair trade - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " An article in Wiki about Tony's Chocolonely\nSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there. \n\nI've skimmed thru the article and I believe your answer is there.\n\nThey are striving to be 100% slave free and have gone thru some ups and downs. As anybody in that position would do.\n\nSounds like they should be supported.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there.\n\t\t\nClick to expand...\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tסחר הוגן – ויקיפדיה\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\the.wikipedia.org", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tAn article in Wiki about Tony's Chocolonely\nSeeing to believe, have you got a Hebrew version of Wikipedia? why don't you look it up there.\n\nI've skimmed thru the article and I believe your answer is there.\n\nThey are striving to be 100% slave free and have gone thru some ups and downs. As anybody in that position would do.\n\nSounds like they should be supported.\n\t\t\nClick to expand...\n\nThey do sound like a good company with good ethics. I wonder why they don't get Fair trade certified.\n\nI try to buy only ethical chocolate, but I don't always remember to check. It certainly makes it easier to trust a company that uses Fair trade certification. It's one thing to claim that you only use ethically produced and purchased chocolate in your products. It's another to have a reliable company certify it.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " i asked because some authoritative person told me that it is not really fair trade if i remember correctly..\ni thought this brand was common in all western countries.\nnever mind. i understand that i was maybe mislead by the person who told me that they aren't truly fair trade..\n\ni didn't thought about visiting wikipedia because i'm not using wikipedia.. i won't tell the reason i'm not using it because it is not allowed to say..\n\ni will buy tonys when i buy..\ntnx", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " i DO NOT KNOW THAT BRAND. I am partial to Taza.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " It really does suck that, say, being less ethical can lead to cheaper product, whereas being say, free trade leads to more expensive of a product. Like I understand the reasoning behind why slave free would be more expensive (hey you actually have to pay your workers or pay them more than a dollar a day), but it does suck that they say, can't get a tax break or something for being more moral.\n\nI'm with Taxlady. I love supporting ethical chocolate. I just wish \"crime didn't pay.\"", "loss": true, "prefix": "BAPyessir6:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Coloring Easter Eggs", "loss": false, "prefix": null }, { "from": "human", "value": " Color easter eggs like a foodie.\n\nPlanning ahead if you have grandchildren or you color eggs.", "loss": false, "prefix": "blissful:" }, { "from": "gpt", "value": " I used to always strive to make red eggs from the yellow onion skins. Last few times, they came out more brownish than reddish. Maybe I will strive for a different color this year. Thanks, Bliss!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Gonna have to use potatoes.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\tGonna have to use potatoes.\n\t\t\nClick to expand...\n\njust the rich people will use eggs.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Keto Chocolate Peanut Butter Smoothie", "loss": false, "prefix": null }, { "from": "human", "value": " For true chocoholics like me and my girls, enjoying chocolate isn’t limited to just eating it—we love to drink it too! Today, I have an incredible treat that combines the best of both worlds:-\n\n\nThe taste of chocolate\nand a nourishing boost of nutrients.\nIntroducing the Keto Chocolate Peanut Butter Smoothie, a decadent and satisfying dessert that doubles as the ultimate comfort drink.\n\nI’ve served this delightful smoothie to my family on numerous occasions, and it never fails to impress both the kids and adults in my house. I’m confident that everyone in your family will adore it too.\n\nThis smoothie is sweet, creamy, and indulgently rich. And the best part? It comes together in just 5 minutes using 5 simple ingredients. So, let’s dive into the quick and easy recipe that will satisfy your chocolate cravings and leave you feeling completely satisfied.\n\nServes: 3\n\nTotal Time: 5 Minute\n\nIngredients-\n1/4 cup Unsweetened Peanut Butter (Creamy),\n3 tbsp Cocoa Powder\n1 cup (0.24 litres) Heavy Cream (or coconut cream for dairy-free or vegan)\n1 1/2 cup Unsweetened Almond Milk (Regular or Vanilla)\n6 tbsp Powdered Erythritol or any sweetener (to taste)\n1/8 tsp Sea salt (Optional)\nProcess-\nCombine all ingredients in a blender.\nBlend the mix until smooth. Adjust sweetener according to your taste preference.\nNutrition Facts Per Serving\nCalories: 435\nFat: 41g\nProtein: 9g\nTotal Carbs: 8g\nFiber: 4g\nSugar: 3g\nIf you want to try a refreshing citrus drink, must try my Keto Frozen Mint Lemonade. It is a treasure trove of various vitamins and minerals. It works best to quench the thirst for a long time on hot days. Also, try my Keto Avocado Strawberry Smoothie to beat the fieriness of summer in style.", "loss": false, "prefix": "priyadogra:" }, { "from": "gpt", "value": " This smoothie sounds amazing, chocolate and peanut butter are the perfect combo! I love how quick and easy it is. Can’t wait to try it, maybe with a few ice cubes for a frosty twist. Thanks for sharing!", "loss": true, "prefix": "RobertHolloway:" }, { "from": "human", "value": " Definitely try this, you will experience amazing results, and really I am waiting to hearing back from you, thanks.", "loss": true, "prefix": "priyadogra:" }, { "from": "gpt", "value": " This looks delicious, thanks for the recipe.\n\nsnaptube vidmate", "loss": true, "prefix": "melayong:" }, { "from": "human", "value": " Nice!", "loss": true, "prefix": "HeyItsSara:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How to solve problem of pizza bottoms burning?", "loss": false, "prefix": null }, { "from": "human", "value": " (Don't see a better forum for this. Sorry if I'm posting in the wrong forum.) I have a Piezano electric pizza oven, which I've loved. It's now getting to 830-850 degrees, which is even hotter than advertised. For the first 6 months, my pizzas were coming out great. I've been using only one recipe, and I can now crank it out in my sleep. For some reason, just in the last month, the bottoms are always severely burnt by the time the toppings are done. I am very light with the toppings, so it's not that I suddenly started to overload. \n\nAs I try to think logically about problem-solving, all I can think of is, \"Put something between the pizza's bottom and the baking stone...for at least part of the baking process.\" But what can I put there, as a partial heat-blocking barrier? It can't be thick at all, since the Piezano has very little space between the top heating element and the top of any pizza. Today I tried simply adding a circle of tin foil under the bottom. This worked a Tiny bit, but not much. The bottom was strongly burnt, instead of severely burnt. LOL. I can't use any paper product, as pizza ovens are Much hotter than the temp when paper burns. \n\nA quick Google search did not yield anything that seems to solve this. I doubt that I'm the only person who is facing this tragic 'burnt bottoms' problem. Any ideas?\n\n(I should add that my first step was to turn down the bottom heating element, and--when that did not work at all--to turn off completely that bottom element. The top element alone heats up the stone just as much as when\nusing the bottom element as well...in fact, I think that bottom element is entirely unnecessary...other than it probably gets the oven to temp a bit more quickly.", "loss": false, "prefix": "santamonica811:" }, { "from": "gpt", "value": " I'm guessing....\nTurn down the heat at both top and bottom element\nDon't pre-heat as long as you are doing now\n\nBut if you do exactly the same, it should be the same, so somthing has changed.\nIt's unlikely the pizza oven, so I would look at the dough\n- brand or type of flour change\n- longer/shorter kneading or rising time\n- different temperature or humidity during the dough making process\n- different brand or type of yeast\n- ?????", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I agree with you about turning off the bottom element. Yes, use it in the preheat but then turn it off when adding your pizza. \n\nBut I would reach out to the manufacturer as well. I don't know if they are thermostat controlled for heat but if they are I would suggest your bottom thermostat is broken. I would worry that if you don't keep a close eye on it - there could eventually be a melt down?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Thats a good point @dragnlaw !", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I'd definitely go to the manufacturer. The fact that the oven is overheating is a clue that something is wrong.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " We want to hear how it goes when you contact the manufacturer.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " To be honest, I've been really happy that this oven is getting hotter than advertised. I'd love to be able to afford an Ooni, which gets 900+. But of course you all are right...it's probably an indication that something is off re the thermostat. \n\nI was smart enough to buy from Walmart, and smart enough to spend an extra $25 to get a warranty extension (for a total of 4 years). So, if there is indeed a problem, should be quite easy to get a replacement.\n\nHere's my questions in re turning off the bottom element before I put in the pizza. I--in line with the user manual--have been pre-heating the oven for 45 minutes or so. I use it only when it gets up to temp. And I've been taking the heat measurement off the pizza stone. I would imagine that the heating stone stores a ton of residual heat, so would it have an effect on a cooking pie (which will be in the oven for only 3 minutes or so, after all), if the lower heat is turned off?\n\nAny thoughts on something round that I can put between the pie and the stone, for at least a minute or so...which should solve the burnt-bottom issue, I would think? I feel like there must be something that is not flammable, even at 800-900 degrees, and is also food-safe...and is also thin. \n\nBut maybe not...what do I know? LOL", "loss": true, "prefix": "santamonica811:" }, { "from": "gpt", "value": " I use an ooni (they were still called uuni when I got mine, 2nd hand).\n\nSomething to put underneath?\nAnother pizza stone?\nCast iron flat plate?\nMaybe a trivet if the bottom is already firm enough?\nFlame diffuser?\nAny metal oven dish, put upside down?", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " A heat diffuser?", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " msmofet said:\n\n\n\n\t\t\tA heat diffuser?\n\t\t\nClick to expand...\n\nOne of those things you use on a gas stove to spread/diffuse the flames/heat..\nI just took a gamble on the translation \nAnd I didn't even try for the thingy you can use on the flame to make it suitable for simmering\n\nBut....\n2 pics to clarify", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Yes, a heat diffuser. I have one like the right side one last picture. Has the folding handle, Vlamverdeler 21 cm.\nLove it and couldn't have survived with my last gas stove without it.\n\nEdit:\nYou preheat it for 45 minutes, full blast, in order to use it for 3 minutes? \nThat just boggles my mind. Please tell me you use it for more than one pizza, or that you cook several other things in it as well.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " \". . . in order to use it for 3 minutes?\"\nyup. there is a measurable cost for \"insta bake pizza\"\n\nsome folks absolutely insist a 3 minute, or less, pizza . . . has a magical not-otherwise-duplicated \"quality.\" I have had pizza in eateries with the pre-requisite blast furnace wood fired ovens.\nit was good. I prefer my own version tho . . .\n\nas to bottom burning - \"flame tamers\" are more intended for gas cooktops, where even the little-bitty burner is too much....\n\nalternative used by some pizza folks , , , the pizza screen.\n\nI do pizza on a baking stone - preheated in the electric wall oven . . . ~ one hour at oven max (500/550'F)\noven temp reduced when the pizza goes in. the baking stone blitzes the (bottom) crust crisp, and the lowered temp allows all the oooie-goooie top stuff to \"bake well\" with no top/bottom/middle burning.\nit is a timing thing - we love the cheese 'just slightly browned' - but if you go wandering off, the cheese can go to 'burnt'", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " I ended up trying an aluminum circle. I put in the pizza in the regular way for 60 seconds. By that time, the bottom is done almost perfectly, while the toppings and crust are unfinished. Remove pizza and place it on the room temp circle. Immediately back in the oven, for another 90-120 seconds. Voila!!! Seems to be working perfectly. Since it takes aluminum some time to absorb heat, the pizza top is done and the bottom has become about 5% darker. I could not be happier.\n\nIf I am making a second pizza, I put the aluminum under cool water for 10 seconds, to bring it back to room temp, and fully dry it off. Works just as well for a second or third pizza.\n\nYay brain.", "loss": true, "prefix": "santamonica811:" }, { "from": "gpt", "value": " MabelRodriguez said:\n\n\n\n\t\t\tIt sounds like your Piezano is running hotter than expected, which is likely why your pizza bottoms are burning even with light toppings. One option to try is using a pizza screen or a perforated pizza pan. These tools lift the pizza slightly off the stone, allowing better airflow and reducing direct heat contact while still crisping the crust.\n\t\t\nClick to expand...\n\nMuch thanks for your advice. As I indicated in my last post; I have now been using something quite similar to what you are suggesting...except my steel/aluminum circle has no holes in it. But it does seem to be working great.", "loss": true, "prefix": "santamonica811:" }, { "from": "human", "value": " Sounds frustrating! It seems like your stone is overheating. You could try using a pizza screen or perforated pan to reduce direct heat on the bottom. Cornmeal or semolina under the dough might help, too. If foil worked a bit, a thin silicone baking mat could work better. Also, consider adjusting the pizza's position in the oven or lowering the temperature slightly. Keep experimenting—you’ll get back to perfect pizzas soon!", "loss": true, "prefix": "alfrescouk:" }, { "from": "gpt", "value": " alfrescouk said:\n\n\n\n\t\t\tSounds frustrating! It seems like your stone is overheating. You could try using a pizza screen or perforated pan to reduce direct heat on the bottom. Cornmeal or semolina under the dough might help, too. If foil worked a bit, a thin silicone baking mat could work better. Also, consider adjusting the pizza's position in the oven or lowering the temperature slightly. Keep experimenting—you’ll get back to perfect pizzas soon!\n\t\t\nClick to expand...\n\nThanks. As you already know, what's working perfectly is for me to bake normally, while checking the underside carefully. As soon as that's close to ready, I add the steel \"circle\" under the pizza, and that blocks the underside heat for long enough for the top to finish cooking. Working absolutely great.", "loss": true, "prefix": "santamonica811:" }, { "from": "human", "value": " Great! I use one of those pizza pans with the holes in it, maybe worth a try?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Good tip. As I have already written a few times; my \"solid\" steel circle is handling the job perfectly. What you suggest might also work. I suspect that the holes would let in substantially more heat, and would therefore work less effectively than what I have. (I could, of course, also try using a thicker piece of steel, which would take longer to heat up, and would therefore do a better job of keeping the bottom from continuing to bake. But since the thickness I currently have is working great, no need to try that for the time being.)", "loss": true, "prefix": "santamonica811:" }, { "from": "human", "value": " You can try placing a cast iron baking sheet or other thinner baking stone under the pizza. This will act as a heat barrier.\n\n192.168.100.1 192.168.1.1 ", "loss": true, "prefix": "melayong:" }, { "from": "gpt", "value": " santamonica811 said:\n\n\n\n\t\t\tGood tip. As I have already written a few times; my \"solid\" steel circle is handling the job perfectly. What you suggest might also work. I suspect that the holes would let in substantially more heat, and would therefore work less effectively than what I have. (I could, of course, also try using a thicker piece of steel, which would take longer to heat up, and would therefore do a better job of keeping the bottom from continuing to bake. But since the thickness I currently have is working great, no need to try that for the time being.)\n\t\t\nClick to expand...\n\nTry a Pizza Screen? Cash & Carry - Smart & Final - U.S. Chefs Store - whatever name they use in your area, should carry them... might be tricky to find the proper size to fit.", "loss": true, "prefix": "GinnyPNW:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: pot roast is in the oven", "loss": false, "prefix": null }, { "from": "human", "value": " just put a 31/2 lb pot roast in the oven for supper later\n seasoned it with black pepper, onion, garlic and added some au jus at 225 degrees will add carrots and potatoes later in the day", "loss": false, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " hmmm I can almost smell it now! Yummmm.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " MADE one on fridayh. it was atrocious. rebaking it today with bottled sauce.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Do people still do that in the oven?\n\nWhen I used to make roasts (when I was cooking for more than one) I would put slits all over the roast with a knife and stuff garlic cloves into them. Now I wait until Omaha Steaks offers a free roast with your order. They're already cooked and come with gravy, so all you need to do is heat it up, add a carb and a vegetable, and you've got dinner. The beef roasts are 3½ lbs each and the pork roasts are 2½ lbs each.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " yep we still do it from scratch in the oven !! it just came out", "loss": true, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " My mother had a roasting pan like that!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " @grumpyoldman - that looks great!\nMy heritage is old school British, and my parents were not in any way wealthy. My mother had to make do with a very low budget. So things like this were regular on our family table.\nBut it’s the warmth and comfort that food like this brings that shaped me as a professional chef in grown up days.\nSure, I had to learn the “frou-frou” but the food that always flew off the menu was the most satisfying childhood memories", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tMy mother had a roasting pan like that!\n\t\t\nClick to expand...\n\nSo did me and mine! Think they were standard. No shiny till years later. Never had a shiny one - just went straight to Enameled Cast Iron.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tSo did me and mine! Think they were standard. No shiny till years later. Never had a shiny one - just went straight to Enameled Cast Iron.\n\t\t\nClick to expand...\n\nThe insides of my new pots and pans look like that!\n\nThis is the roasting pan I bought when I moved in here and had abso-friggin'-lutely nothing.\n\n\n\nI bought it as part of a collection of kitchen gear at an auction house. The same auction house where I bought all my furniture.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " hahaha , that roasting pan is probably as old as i am (68) we have 4 like it, all different sizes , by the way it turned out soooo good !! we will have left overs for at least 2 more meals sometime this week", "loss": true, "prefix": "grumpyoldman:" }, { "from": "human", "value": " Pot Roast & Meatloaf....I think they are the reasons my DH asked me to marry him and we are still married, 30+ years later, cuz I still make Pot Roast & Meatloaf.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " one of the things we like about it is that if we have been gone all day and come home to tired to cook , pot roast is one of those things that are quick and easy to heat and eat", "loss": true, "prefix": "grumpyoldman:" }, { "from": "human", "value": " I’m probably just a freak. I can’t leave my house with anything cooking.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I don't have a problem with leaving the house or letting somethin go overnight. I just make sure everything around is secure and leave the rest to fate.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " my son has one of those smokers that he can set up and watch the meat temp on his smart phone ......not me ooooh no !!\n i'll never be more than 20 or so feet from anything that produces heat while i'm cooking ( i once had a smoker catch fire with 6 slabs of ribs on it , glad i was close by when it happened )", "loss": true, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " grumpyoldman said:\n\n\n\n\t\t\tmy son has one of those smokers that he can set up and watch the meat temp on his smart phone ......not me ooooh hell no !!\n i'll never be more than 20 or so feet from anything that produces heat while i'm cooking ( i once had a smoker catch fire with 6 slabs of ribs on it , glad i was close by when it happened )\n\t\t\nClick to expand...\n\nHow did your smoker catch fire?", "loss": true, "prefix": "FrankZ:" }, { "from": "human", "value": " the grease drain clogged and allowed the grease to build up directly over the heat source until it reached the flash point\nit melted the door seal and the control valve before i got it under control , but i did save the ribs", "loss": true, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " grumpyoldman said:\n\n\n\n\t\t\tthe grease drain clogged and allowed the grease to build up directly over the heat source until it reached the flash point\nit melted the door seal and the control valve before i got it under control , but i did save the ribs \n\nClick to expand...\n\nMy grease drains from the far end away from where the heat source is. \n\nYours was vertical?", "loss": true, "prefix": "FrankZ:" }, { "from": "human", "value": " @FrankZ do you mean \"at the far end from where the heat source is.\"??", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n@FrankZ do you mean \"at the far end from where the heat source is.\"??\n\t\t\nClick to expand...\n\nThanks..corrected.", "loss": true, "prefix": "FrankZ:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Whipped Cream Cheese", "loss": false, "prefix": null }, { "from": "human", "value": " Recently, I purchased some Philadelphia whipped cream cheese to use on mini-bagels. My thinking was quick, spreadable, easy to throw together something for breakfast. I've used the whipped cream cheese in the long-distant past, and remembered it being spreadable like warmed cream cheese with the flavor of creamed cheese. \n\nSpreading it on the bagel, it was almost loamy and sincerely lived up to the name \"whipped\" in that I feel it had a CoolWhip texture. Also, I didn't think it had much cream cheese flavor at all. I wonder if the recipe has changed or are my taste buds different. And more importantly, what I can do with this tub of whipped cream cheese that is unworthy of a frozen bagel?", "loss": false, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Ditch the whipped cream cheese and opt for the Cream Cheese Spread. With the whipped cream cheese you are paying for air, and last I heard air is one of the few things that is still free, except at the gas station.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I have made this with Arla cream cheese spread, even though whipped cream cheese is called for. Mine don't rise as much as in the video. It's very easy and quite tasty.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " BTW, I wrote down the ingredients and instructions. They are here:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJacques Pépin's cream cheese soufflé\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " hmmm, just so happens I did purchase some whipped cream cheese - don't remember why, but had some tonight with my lox and bagel. Agree with you Kathlee... sort of .. meh.... \nThanks taxy, might try that souffle, as soon as my oven arrives. (ETA Saturday before 10pm)", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " but the blocks are so hard! i get that you're paying for air but .... same with butter, right?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " True, Sara. But, to me, it isn't about paying for the air. It's the texture and flavor. I really feel the texture is loamy and the flavor is just not there.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\tbut the blocks are so hard! i get that you're paying for air but .... same with butter, right?\n\t\t\nClick to expand...\n\n\nWhipped butter has canola oil blended in.\n\nWhipped cream cheese is not as potent in flavor, because of he air whipped into it, but is a lot easier to spread.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Can't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\nPriced the same but obviously less cheese in the whipped product.\n\nIf you buy the brick, once opened transfer it to an airtight container, like Tupperware?. If possible remember to \"Show your cheese more love, take it out of the fridge more often\" (old ad for cheese)", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tCan't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\nPriced the same but obviously less cheese in the whipped product.\n\nIf you buy the brick, once opened transfer it to an airtight container, like Tupperware?. If possible remember to \"Show your cheese more love, take it out of the fridge more often\" (old ad for cheese)\n\nClick to expand...\n\n\nI can't argue with any of that. But, I love cream cheese and smoked salmon spread on saltine crackers, and there is no way to spread that on those fragile crackers without a lot of frustration unless you use whipped cream cheese. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " As @Sir_Loin_of_Beef and I have both written, you can use \"cream cheese spread\". It's not full of air, but it is a lot softer and easier to spread that regular cream cheese. The one I get is actually called \"cream cheese product\". It doesn't have any weird ingredients, like Philadelphia cream cheese does.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I'll have to look next time at the grocers. Never noticed there were actually 3 different ones, other than the ones created for dips, that is. Hard, whipped and dipped. LOL sounds like a recipe! \n\n\"Here you go, sir. Hard, whipped and dipped, just as you ordered. Enjoy your meal.\"", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I may attempt to make this into some kind of a sandwich spread. We broke out the block of cream cheese for this morning's bagels and lox.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tCan't remember the last time I bought the whipped creme cheese but this time, I agree - it seems a lot more 'airy' and foamy than it did before. AND not as cheesy tasting. Nope - definitely has changed. My memory's not that bad.\n\nClick to expand...\n\nThat's not what you said yesterday...", "loss": true, "prefix": "FrankZ:" }, { "from": "human", "value": " Oh, by the way Frank, I brought my big brother with me.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Repurposing leftovers", "loss": false, "prefix": null }, { "from": "human", "value": " We were just discussing using leftovers to make new meals, not just reheat them. I like that idea. I hope people will post the ways that repurpose leftovers into new dishes. I'll start off with a video from a YouTube channel that I am currently following, Pasta Grammar.", "loss": false, "prefix": "taxlady:" }, { "from": "gpt", "value": " I rarely \"repurpose\" my leftovers. Remembering to even dig them out from the back of the fridge and just reheat is amazing enough for me. \nBut think this can, and will, be a great thread! \n\nLooking forward to hearing everyone's adventures in this idea. \n\nGuess I should start with watching that pasta video. LOL\nThanks taxy!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I have a garden and as you know, evverything always comes at the same time (sort of).\n\nSo, if I have lots ot tomatoes, I fry up onion, garlic, and tomato.\nFreeze in silicon thingy (ice cubes are too small).\nBag once frozen.\nI use these for anything:\nPizza sauce\nPasta (brown ground meat, add cubes, herbs, spices)\nTomato soup\nStew or curry\n\nYou get a long way by just changing the spices and herbs\n\nOther left over meals I may add coconut milk to give it a total different taste\n\nOr add chickpeas", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I've used leftover mashed potatoes to make pierogi/gnocchi\n\nLeftover ricotta filling from ravioli to make gnudi\n\nI've taken chicken stew, removed the liquid (reduced it down and used it later in risotto), then fried the solids a few minutes in a wok before making a really good chicken veg fried rice.\n\nLeftover cake or brownies into cake balls\n\nLeftover sourdough poolish starter/unused bread dough turned into ham, Swiss, caramelized onion, and parsley crepes/tortillas\n\nLeftover pie crust has been worked into bread dough (specifically a sweet caramel apple shingled/pull apart bread)\n\nBread ends are turned into meatloaf/breading for chicken parm/Cordon blue/garlic roast\n\nI've used leftover pork fried rice and stuffed it into peppers with pasta sauce and a dash mozz. Yummy. The soy sauce/Asian saltiness cuts through the sweetness of the tomato sauce.\n\nUhhhh I'll probably think of more later.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " I've done a lot of those as well @BAPyessir6 \nI had almost forgotten them!\nSounds like your cooking habits are a bit similar to mine", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Yeah, I've been following Pasta Grammar pretty much from the beginning.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " When I was working kitchen, my chef was always very fierce about food wastage. We would use last nights mashed potatoes to make hash browns for breakfast. Every scrap of vegetable skins would end up in the everlasting stock pot (well not every single thing, as you know).\nWe even had a young cook who suggested we use leftovers from the plate. She didn’t last long.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I once saw an article by a well known Food personality about eating certain foods on a Monday in restaurants. Like meatloaf or salmon cakes, etc. because they would not be fresh but leftovers from the weekend. \nOf course it would be! That's why Monday Meatloaf was so popular and cheap! \nI admit I did not read the article in depth but enough to disgust me that someone of repute would say something like that. They had the money to buy fresh everything and never made use of leftovers? What a waste.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Was it Ramsay? Or Pierre White? Who said to never order fish on a Monday?\nBecause that fish would have been delivered on the previous Friday. Which is correct. Even if it has been stored beautifully, it’s still three days old.\nThe fishmonger will deliver new stock on the Monday.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I don't normally make other meals from leftovers. Leftovers around here usually end up in my lunch bag for work.\n\nHowever, I do like making potato soup from leftover mashed potatoes.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I have a houseguest currently who has been in the wars, financially. I pride myself on making nice food and he has been singing my praises, although that isn’t what I’m about.\nHe is very keen on not throwing anything away (but certainly can eat!!) I have a few recipes that I “repurpose” leftover food, but not many.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Actually I have no problems with leftovers. If the original meal was tasty and I enjoyed it then the leftovers will be enjoyed too. It is rare that it is not. \nSo I guess I don't see a need to \"repurpose\" the leftovers into something else. \nAny of the foods that get tossed (either garbage or recycle) are usually able to hobble their grey-green beards to the disposing site on their own. (shudder with the creepy music background)", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " My mom was a whiz in the kitchen. We grew up eating homemade meals (things like TV dinners or anything from a box was a 'treat' for me and my sister that usually only happened when we had a babysitter) and at some point she would take all the leftovers and turn them into something completely different. She always called it \"CORN night.\" If we'd ask her what's for dinner and she would say \"It's CORN night\", we knew it was time for her to make a meal from the leftovers in the fridge. CORN stood for Clean Out Refrigerator Night.... night.\n\n \n\nWish I could remember all the meals she made.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I don’t know. Maybe I am wrong. But sometimes I feel pained knowing that people are going hungry.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tMy mom was a whiz in the kitchen. We grew up eating homemade meals (things like TV dinners or anything from a box was a 'treat' for me and my sister that usually only happened when we had a babysitter) and at some point she would take all the leftovers and turn them into something completely different. She always called it \"CORN night.\" If we'd ask her what's for dinner and she would say \"It's CORN night\", we knew it was time for her to make a meal from the leftovers in the fridge. CORN stood for Clean Out Refrigerator Night.... night.\n\n\n\nWish I could remember all the meals she made.\n\t\t\nClick to expand...\n\nI love this!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tI don’t know. Maybe I am wrong. But sometimes I feel pained knowing that people are going hungry.\n\t\t\nClick to expand...\n\nMe too. That's why I try to never waste anything.\n\nI mentioned in another thread that I have gone to a food pantry a few times in the last several months and I also get a monthly \"commodities\" box. Most all of the food I get is either used or stored for another day. But if I receive something that I don't particularly care for, it goes into a bag to be given to our local church, who holds food drives for low income families in our community and they also give out food boxes two Saturdays of each month. \n\nBack to topic, I just made a Chicago style sandwich that is supposedly popular during Lent called a Pepper and Egg Sandwich. Found the video last night while surfing YouTube and thought it looked pretty tasty. I'd never heard of it before, so I made one today for lunch. Very good! However, I didn't use all of the scrambled eggs and the rest of them are sitting in the pan, waiting to be cooled down so I can put them away.\n\nIs there anything any of you do with leftover scrambled eggs?", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tI mentioned in another thread that I have gone to a food pantry a few times in the last several months and I also get a monthly \"commodities\" box. Most all of the food I get is either used or stored for another day. But if I receive something that I don't particularly care for, it goes into a bag to be given to our local church, who holds food drives for low income families in our community and they also give out food boxes two Saturdays of each month.\n\t\t\nClick to expand...\n\nFood pantries are so hit and miss where I'm at. I know well-off towns (towns with white collar workers) usually have the best food. I've volunteered in the food pantry in Poulsbo here and I've seen the delivery truck unloading in Silverdale. The stuff in their food pantries is awesome. Milk, butter, cheese, vegetables, fruits, desserts, soda, even cat and dog food. But you have to be a resident of the town to access those food pantries.\n\nWhen I moved to Bremerton, I had access to three food pantries, but I was told I could only pick one and I couldn't go to the others. Bremerton is blue collar. People are poor here and there isn't much in the way of donations. The food pantry I went to had some really old potatoes and canned goods, mostly beans and vegetables. That was it.\n\nPeople think food pantries are just bulging at the seams to give free food to other people who don't deserve it. I wish just once those judgemental idiots would go see for themselves how little is actually out there sometimes.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " rodentraiser said:\n\n\n\n\t\t\tFood pantries are so hit and miss where I'm at. I know well-off towns (towns with white collar workers) usually have the best food. I've volunteered in the food pantry in Poulsbo here and I've seen the delivery truck unloading in Silverdale. The stuff in their food pantries is awesome. Milk, butter, cheese, vegetables, fruits, desserts, soda, even cat and dog food. But you have to be a resident of the town to access those food pantries.\n\nWhen I moved to Bremerton, I had access to three food pantries, but I was told I could only pick one and I couldn't go to the others. Bremerton is blue collar. People are poor here and there isn't much in the way of donations. The food pantry I went to had some really old potatoes and canned goods, mostly beans and vegetables. That was it.\n\nPeople think food pantries are just bulging at the seams to give free food to other people who don't deserve it. I wish just once those judgemental idiots would go see for themselves how little is actually out there sometimes.\n\t\t\nClick to expand...\n\nThat is so true. Years ago I too volunteered at a food pantry that was located in the basement of a local church. We didn't have a whole lot to give out, but people would line up around the building to get what little we could give them. I've seen people in tears, just wanting enough food to feed their kids, and it broke my heart. \n\nThe video Taxy posted is really cool. I'm not all the way through it yet, but I definitely want to try that first dish using the leftover spaghetti.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Forgot what I was going to post! LOL\n\nIf I have leftovers, it's usually from a large meal I've made, like stuffed shells or meatloaf. I refuse to make just 3 stuffed shells for me to eat, so I make half a box and the rest get put into freezer bags for another day. If I have meatloaf for supper at night, I'll reheat part of it the next day and have it for lunch and finish it off for breakfast the morning after that if I don't freeze it. I don't mind eating the same thing three days in a row, but I know that really bothers some people.\n\nBut I usually plan my meals out depending on what recipes I want to try. Then I check in my pantry and what I don't have for those recipes, I buy at the store. I almost always know how much of anything I'm going to use and it almost always comes out even. In other words, if I buy ribs on sale, I also buy two bottles of BBQ sauce - one bottle per half rack of ribs. Since I've given up trying to make passable refried beans now, I spend $8 and buy the large container of refried beans at the Mexican restaurant and a package of tostada shells, along with 3 8oz packages of shredded cheese. It all comes out pretty even and then I don't have anything left over.\n\nAbout the only thing I noticed I did have left over the other day was the egg mix from making French toast. I made sure to get all the obvious bread pieces out of it and used it to make scrambled eggs after the French toast was done. That was pretty cool, so now I deliberately use more eggs than I need to make French toast.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " One girl I worked with would on Christmas Eve take her kids into Montreal to a well-known shelter and they would help to feed the homeless. \nShe herself was struggling but that made it all the more important to her to teach her kids, that even though she had a job and they had shelter and food and luxury things were out of the question, there were others in need of even more help than they.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: When making some sort of teriyaki sauce is it better to use dates 'honey' or honey?", "loss": false, "prefix": null }, { "from": "human", "value": " and what about adding part honey and part sucarlose so that it is not very sugary?\n\ni know honey is thin when heated while date honey might not be thin.. so should i prefer the dates honey?\n\njust wondered.\nthanks", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " The sugar aspect of any “teriyaki” sauce is dependent on what you have in your part of the world.\nTeriyaki is not a traditional sauce.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThe sugar aspect of any “teriyaki” sauce is dependent on what you have in your part of the world.\nTeriyaki is not a traditional sauce.\n\t\t\nClick to expand...\n\nTeriyaki is Japanese to me...\nBut I'm sure it's available in plenty other countries and made their own.\n\n@SEEING-TO-BELIEVE \nTeriyaki is always sweet. You may be better of making something else if you don't like sweet.\nOr add lemon or lime juice or some vinegar", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Not all fake sugar can be heated. I'd be wary of adding sucralose.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " never add fake sugar\n\njust use real sugar", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Use the dates, and don't call me honey!\n\nHere is a simple recipe using agave as the sweetener. Mix it with sliced mushrooms to top a burger!\n\n\nSimple Teriyaki SauceIngredients: \n\n ½ cup water \n 2 Tbs soy sauce\n 1 Tbs Agave syrup \n ¼ tsp ground ginger\n ¼ tsp garlic powder\n 1 Tbs cornstarch\n 2 Tbs cold water\n 2 Tbs toasted sesame seeds\n\n\nDirections \nCombine water, soy sauce, agave syrup, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.\n\n\nDissolve cornstarch in cold water and add to the soy sauce mixture. Bring sauce to a boil, reduce heat to medium low and stir sauce until thickened, 5 to 7 minutes. Add sesame seeds.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\tNot all fake sugar can be heated. I'd be wary of adding sucralose.\n\t\t\nClick to expand...\n\nwhat some of the artificial sweetener are causing when heated?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " There is absolutely no reason to use any kind of “fake” sugar. Your body only recognises too much. It’s what you have a pancreas for.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThere is absolutely no reason to use any kind of “fake” sugar. Your body only recognises too much. It’s what you have a pancreas for.\n\t\t\nClick to expand...\n\nI always wondered about that. Thanks for clarifying the function of my pancreas.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tso that it is not very sugary?\n\t\t\nClick to expand...\n\nJust add less rather than change it. Obviously it will not taste the same as traditional, but perhaps be more to your liking.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhat some of the artificial sweetener are causing when heated?\n\t\t\nClick to expand...\n\nBad, bitter taste.", "loss": true, "prefix": "HeyItsSara:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Looking for a Refried Bean Recipe that you have tried and liked", "loss": false, "prefix": null }, { "from": "human", "value": " I made refried beans today. I used a recipe from Bon Appetite which wasn't bad, but I had to do a lot of tweaking ( which I dont mind). The end result wasn't bad, but just curious which is your go-to refried bean recipe. Don't worry about the vegetarian thing, I'll figure that part of it out, just looking for liked recipes.\n\nThanks", "loss": false, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " My very favorite recipe for \"refried beans\" isn't refried at all. Here's the link: Fat-Free Refried Beans\n\nThey are made in the crock pot. I usually double the recipe and pack them in 1-cup vacuum seal bags for the freezer. Sometimes I make them exactly the way the recipe says, sometimes I add all sorts of spices...\n\nAdd, when mashing:\n• 1 teaspoon Kosher salt\n• ½ teaspoon seasoned salt\n• ½ teaspoon lemon pepper\n• ½ teaspoon powdered garlic\n• 1 teaspoon cumin\n• 1 teaspoon Gebhart Chili powder\n• ½ teaspoon Ground Mexican Oregano\n• 2 tablespoons lime juice\n• 1 tablespoon white vinegar\n\nSometimes I use just pinto beans, sometimes just mayocoba beans, sometimes 50/50. \n\nIf you try them, let me know what you think.\n\nOOOPS - Edited to add link.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " I really like the way Craig makes them. He just wings it. Starts with some chopped onion and green bell pepper, about half of a medium with equal onion, sauteed with a little oil, a large Roma tomato chopped and a couple big cloves of minced garlic added, then some ground cumin to taste, a bit of salt and black pepper, then the small size can of black beans, probably around 14 oz (we have 3 sizes of cans here) added with a good splash of chicken broth. Cooked for 15 to 20 minutes at a simmer. Mash beans with a potato masher. Heat a skillet over medium to medium high heat with a good spoonful of lard. Add the beans and fry for a few minutes, stirring very frequently, and turning down heat as needed. Lower heat to medium low and add some grated Mexican melting cheese like Oaxaca or Chihuahua or queso Blanco, or munster if no Mexican cheese is available. Let cheese melt and you're done.\n\nI have refried beans on the menu next week if you want me to watch to get better measurements.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " @larry_stewart , did you ever try one of the suggested recipes? If so, what did you think? Did you keep them pretty basic, or add some herbs, spices, peppers, etc?\n\nI just finished vacuum bagging 10 1-cup bags. I made a double batch of beans...2 pounds.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI made refried beans today. I used a recipe from Bon Appetite which wasn't bad, but I had to do a lot of tweaking ( which I dont mind). The end result wasn't bad, but just curious which is your go-to refried bean recipe. Don't worry about the vegetarian thing, I'll figure that part of it out, just looking for liked recipes.\n\nThanks\n\t\t\nClick to expand...\n\n\nI watched this video a while back. Rick Bayliss making frijoles refritos. He used black beans, which is something I want try, because I've had this in a few upscale TexMex restaurants, and they were very good. But, pinto beans are the commonly used beans.\n\n\n\n\n\n\n\nthe name \"refried beans\" came from a mis-translation of \"refritos.\"\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " GinnyPNW said:\n\n\n\n\t\t\tMy very favorite recipe for \"refried beans\" isn't refried at all. Here's the link: Fat-Free Refried Beans\n\nThey are made in the crock pot. I usually double the recipe and pack them in 1-cup vacuum seal bags for the freezer. Sometimes I make them exactly the way the recipe says, sometimes I add all sorts of spices...\n\nAdd, when mashing:\n• 1 teaspoon Kosher salt\n• ½ teaspoon seasoned salt\n• ½ teaspoon lemon pepper\n• ½ teaspoon powdered garlic\n• 1 teaspoon cumin\n• 1 teaspoon Gebhart Chili powder\n• ½ teaspoon Ground Mexican Oregano\n• 2 tablespoons lime juice\n• 1 tablespoon white vinegar\n\nSometimes I use just pinto beans, sometimes just mayocoba beans, sometimes 50/50.\n\nIf you try them, let me know what you think.\n\nOOOPS - Edited to add link.\n\t\t\nClick to expand...\n\nI would never have thought to add lime juice and white vinegar. I bet that really lifts the flavor. I'll have to try it next time I make them. Thanks.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tI would never have thought to add lime juice and white vinegar. I bet that really lifts the flavor. I'll have to try it next time I make them. Thanks.\n\t\t\nClick to expand...\n\nYou can pick & choose what you add...depending upon mood. The liquid from pickled Jalapenos is interesting too!", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " This has been the recipe I've been using as a base recipe the past few times I made it. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Best Vegan Refried Beans Recipe\n\t\t\t\t\t\n\nCreamy vegan refried beans, rich in protein and fiber, seasoned with traditional Mexican spices. Perfect as a hearty side or taco filling.\n\n\n\n\n\t\t\t\t\tcinnamonsnail.com", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tThis has been the recipe I've been using as a base recipe the past few times I made it. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Best Vegan Refried Beans Recipe\n\t\t\t\t\t\n\nCreamy vegan refried beans, rich in protein and fiber, seasoned with traditional Mexican spices. Perfect as a hearty side or taco filling.\n\n\n\n\n\t\t\t\t\tcinnamonsnail.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\n\nWow, that's a lot of ingredients for refried beans. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I gotta try some of these recipes. My refried beans just don't really do it for me. I want the kind the restaurant makes.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tI gotta try some of these recipes. My refried beans just don't really do it for me. I want the kind the restaurant makes.\n\t\t\nClick to expand...\n\n\nWhen I make them, I keep it very simple. A couple cans of no salt added pinto beans, drained of excess liquid, then fried in bacon fat. I add salt to suit my taste (the bacon fat is already salty), plus black pepper and granulated garlic to taste. I partially mash them with a potato masher -- I like them to be just a little bit chunky, not completely smooth like fast food beans. \n\nWhen I serve them, I grate some cheese on top to melt. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tWow, that's a lot of ingredients for refried beans. \n\nCD\n\t\t\nClick to expand...\n\nVegan recipes often have to additional ingredients or flavors to make up for the inability to add lard, bacon fat or other things that add underlying flavors.\n\nI personally skip the lime juice, as It takes the beans in a different direction . Not that I dont like it or it doesnt work. I also sip the cilantro cause my wife hates it. The first time I made it I followed everything exactly, then just played with the ingredients and amounts to get something I liked and my wife would eat without complaining.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tI gotta try some of these recipes. My refried beans just don't really do it for me. I want the kind the restaurant makes.\n\t\t\nClick to expand...\n\nI guess the restos where you live serve more interesting refried beans than around here. All I have seen is some grey-brown mush with a texture a bit like peanut butter, but not as sticky. I don't hate them, they are inoffensive, but bland. It's not what I imagined refried beans would be. What I imagined was something along the lines of the beans in that Rick Bayless video.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tVegan recipes often have to additional ingredients or flavors to make up for the inability to add lard, bacon fat or other things that add underlying flavors.\n\nI personally skip the lime juice, as It takes the beans in a different direction . Not that I dont like it or it doesnt work. I also sip the cilantro cause my wife hates it. The first time I made it I followed everything exactly, then just played with the ingredients and amounts to get something I liked and my wife would eat without complaining.\n\t\t\nClick to expand...\n\n\nGood choices. I've never seen refried beans with lime juice or cilantro. It is a pretty simple side dish. On it's own, one might call it bland, but it is meant to compliment the main item on a plate, like enchiladas or tamales.\n\nI actually remembered and found a photo of my frijoles refritas with some tamales.\n\n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tI gotta try some of these recipes. My refried beans just don't really do it for me. I want the kind the restaurant makes.\n\t\t\nClick to expand...\n\nThere's a recipe that calls for adding a tablespoon of sour cream to canned refrieds and topping with shredded cheese and then a salsa (like La Victoria). It isn't bad, especially with some chips!", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\n\n\n\nCD\n\t\t\nClick to expand...\n\nThose beans and tamales look great !", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " GinnyPNW said:\n\n\n\n\t\t\tThere's a recipe that calls for adding a tablespoon of sour cream to canned refrieds and topping with shredded cheese and then a salsa (like La Victoria). It isn't bad, especially with some chips!\n\t\t\nClick to expand...\n\nThanks, I've tried that. Then all I get are beans that taste like sour cream. The canned beans just have that funny taste and the ones I make aren't a whole lot better. I'm seriously thinking of just getting my refried beans from the Mexican restaurant. They're about $8 for the large size and will take care of 10 tostadas with some extra left over. \n\nI'd prefer to make my own with real pinto beans, though, too. Well, I'll keep working on them.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " rodentraiser said:\n\n\n\n\t\t\tThanks, I've tried that. Then all I get are beans that taste like sour cream. The canned beans just have that funny taste and the ones I make aren't a whole lot better. I'm seriously thinking of just getting my refried beans from the Mexican restaurant. They're about $8 for the large size and will take care of 10 tostadas with some extra left over.\n\nI'd prefer to make my own with real pinto beans, though, too. Well, I'll keep working on them.\n\t\t\nClick to expand...\n\nHave you tried using Mayocoba beans or half Mayocoba, half pinto? The Mayocoba have a bit of a buttery taste to them. Or, heck, add some butter. \n\nMaybe your favorite restaurant will share the recipe.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tThose beans and tamales look great !\n\t\t\nClick to expand...\n\n\nI feel like I should point out that the sauce on top of the tamales is an enchilada sauce, not the beans. They both look almost the same, but they are not. The beans make a nice contrast to the spicy enchilada sauce.\n\nThat's the thing about beans with Mexican food. When you bite into a jalapeño, the beans provide the perfect amount of \"chill\" to the heat. You still feel the heat, but it ain't so bad.\n\nBTW, those are Mi Tienda pork tamales from HEB. They are a family owned and operated San Antonio based grocery store. Their tamales are excellent.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI feel like I should point out that the sauce on top of the tamales is an enchilada sauce, not the beans. They both look almost the same, but they are not. The beans make a nice contrast to the spicy enchilada sauce.\n\nThat's the thing about beans with Mexican food. When you bite into a jalapeño, the beans provide the perfect amount of \"chill\" to the heat. You still feel the heat, but it ain't so bad.\n\nBTW, those are Mi Tienda pork tamales from HEB. They are a family owned and operated San Antonio based grocery store. Their tamales are excellent.\n\nCD\n\t\t\nClick to expand...\n\nYeah, at first I thought it was the beans on top of the tamales ( which wouldn't be a bad idea) until I looked closer", "loss": true, "prefix": "larry_stewart:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tipping when 20% tip is already (and openly) added to the bill.", "loss": false, "prefix": null }, { "from": "human", "value": " So here's another interesting restaurant story we had while away. We went to another restaurant we like a lot. When we sat down, there was a message at each table stating something like \" A 20% service fee will be added to each bill so the waiting staff could earn a decent wage. Tipping is neither expected, nor required\".\n Now, I get it, but it puts me in an awkward situation. I don want to stiff anyone, and according to that message, I wouldn't be, but I feel like I am. I know some people don't tip, but I do and I usually tip well, even more than the automatic %20. The food was good, the service was good and the waiter was nice. We paid by credit card, and at first I was going to leave a little extra n cash on the table. All I had was large bills, and didn't want to ask them to break it for smaller ones so I could leave a little extra ( as I already was forced into a %20 surcharge). \n After thinking about it, we just left. Part of me feels bad, and I almost went back today ( we ate there yesterday) to tap the guy with a few extra bucks, but the more I thought about it, the more annoyed I was. It just rubbed me the wrong way. I felt like I was being punished because of other peoples past actions. Sure, they dont know in advance who will and wont leave a tip, and they don't want their staff to get screwed. I get it. They also didn't call it a 'tip', but some kind of surcharge or whatever. I don't want to have any bad feelings about the place, as we like it, and will go back, but its just a strange, awkward way to make a customer feel.\n\nThoughts ?", "loss": false, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Which is worse, adding a 20% service fee or raising the menu prices by 20%? \n\nI would leave a cash tip if I was WoWed by the service.\n\nBeyond that I wouldn’t worry about it. If the policy is unfair to the staff or the customers they will move on to other restaurants and the business will pay the price for its business practices.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Heck, just out of curiosity, going back, I would ask a waiter (if I recognized them from earlier times) if the automatic tipping surcharge is working for them. I would also try not to embarrass the staff by doing so - but, golly, I sure would like to know if it works. \nYou can't very well ask management and likely the staff won't answer, but maybe...?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I'm automatically turned off when I am 'required' to do something that was or should be optional. My first reaction was that I'd get up and leave. (grumpy old man)\n\nI consider 20% a good tip. I remember when 15% was a good tip. I've read here and in other places that some people tip 25%. This is getting out of control. I would accept paying more so servers can be paid a living wage and not have to depend on the kindness of strangers. \n\nOf course, some people would then add a tip regardless. Then that would become the norm . . .", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I think there's a movement in the restaurant industry to try to eliminate the custom of tipping in favor of just paying a living wage, which I believe would be simpler and more fair to everyone. Young people are leading the way.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " I certainly hope so GG. A living wage is not too much to ask. I know the restaurant business is tough but I also think that they make it hard on themselves too. Too much variety in some menu s make it difficult to cope- on both the customer and especially the establishment. They want to provide the best but cannot if they must provide for too many venues. In order to ut corners it is the servers who get cut - and then the customer must not only pay for the food but also the service.\nIf you are dining out for pleasure - fine, you pay for what you get. But if you travel and dine out of necessity - different matter. IMHO", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tI think there's a movement in the restaurant industry to try to eliminate the custom of tipping in favor of just paying a living wage, which I believe would be simpler and more fair to everyone. Young people are leading the way.\n\t\t\nClick to expand...\n\nI've read about some restaurateurs campaigning for this. It sure would eliminate a lot of math anxiety among restaurant patrons.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I would totally support raising prices to eliminate the practice of tipping. I do get annoyed when I go to the counter, order, and pick up my to-go order but the tip jar is there along with the tip line on the receipt. I see it at Starbucks, Fast Food places, etc. During the pandemic, I was very liberal in tipping. Now, I've stopped doing this unless I dine in with someone tending to my table. It's awkward when those with who I'm with tips 20% or more. Eh, I'm likely needing to move to the petty vents thread.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tI think there's a movement in the restaurant industry to try to eliminate the custom of tipping in favor of just paying a living wage, which I believe would be simpler and more fair to everyone. Young people are leading the way.\n\t\t\nClick to expand...\n\nThat's what I think would be best as well.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I think it would be less annoying to customers to see higher prices on the menu, than to have to account for some 20% service fee that will be added to the bill. The living wage part is important.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " It was just strange, cause I felt like it put me in an awkward situation. Also, I went to the website, and there is no mention of it there, so someone who goes to the website to check out the food and their prices, is going to be caught by surprise when they find out they're paying %20 more than what is listed ( online and on the menu). It was in full view, but not mentioned. I think it would have been much cleaner ig the prices were jus higher. A tip is an optional thing that reflects the service, and overall dining experience (once the meal is complete). There is no doubt in my mind that the staff will judge the patron if they don't leave anything extra. Just human nature. I just hope the full %20 is going to the wait staff, and not being skimmed off to the establishment itself.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Here's a thought - pay your employees a \"decent wage\" to begin with.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " We went out this past week to what would be considered a high end Mexican restaurant. The check had the usual list of tip percentages that is on nearly every check we get now, but it also had in slightly bigger lettering \"cash tips are very appreciated.\" That was a new one on me.\n\nDon't misunderstand, I usually tip in cash, carrying about $20 broken down into $5s and $1s, unless we go someplace expensive. I've just never had a restaurant request cash tips.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " medtran49 said:\n\n\n\n\t\t\tWe went out this past week to what would be considered a high end Mexican restaurant. The check had the usual list of tip percentages that is on nearly every check we get now, but it also had in slightly bigger lettering \"cash tips are very appreciated.\" That was a new one on me.\n\nDon't misunderstand, I usually tip in cash, carrying about $20 broken down into $5s and $1s, unless we go someplace expensive. I've just never had a restaurant request cash tips.\n\t\t\nClick to expand...\n\nI've never seen that. I rarely ever carry cash, so the tip gets added to the bill.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\t\t\tWe went out this past week to what would be considered a high end Mexican restaurant. The check had the usual list of tip percentages that is on nearly every check we get now, but it also had in slightly bigger lettering \"cash tips are very appreciated.\" That was a new one on me.\n\nDon't misunderstand, I usually tip in cash, carrying about $20 broken down into $5s and $1s, unless we go someplace expensive. I've just never had a restaurant request cash tips.\n\t\t\nClick to expand...\n\nIt's much easier to avoid paying income taxes when you get paid in cash.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tIt's much easier to avoid paying income taxes when you get paid in cash.\n\t\t\nClick to expand...\n\nIMO that’s the best reason for eliminating tips and raising wages or including tips in the total bill.\n\nOver the years I’ve known several people in the hospitality business that lived well but retired in poverty because they never declared enough income to build decent social security or retirement benefits.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " What upsets me is when I go to get a pickup order and a 20% tip is already added to the total. A tip is for the wait staff, no?\nALSO, now EVERYONE is charging you XX% for using a debit or credit card. EVEN my eye doctor!!\nWhen I get something delivered, I get the % for using a card PLUS a fuel fee on top of a tip.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " In this area it’s becoming more and more common for restaurants to charge a service fee on take out orders or for diners that request a doggy bag for leftovers to cover the cost of packaging.\n\nI get it but it’s annoying to be nickeled and dimed.\n\nI feel the same when a nice restaurant charges extra for additional sour cream, butter, etc..\n\nI would much rather have them increase the menu prices to cover these additional costs.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " We don't use any credit cards for places that charge us to use them. I can't remember the last time we ate out. Maybe a couple years ago, maybe once a year, or twice. We carry food when we travel and we plan ahead for staying at hotels or relatives homes, or we cook for them. I don't miss it and I would miss it even less if the wait staff was disgruntled or managers struggling. I don't see any point in inviting frustration into our lives.\n\nI know that our choices are not for everyone. It can be fun to not have to cook or clean our meals given the right atmosphere. Sometimes restaurants make foods that are more complicated or time consuming than we might want to do in our own kitchens, I hear that. Trying new ethnic foods we've never tried before can open up new culinary experiences for us. Sometimes trying to recreate some of the new or more complicated dishes in our own kitchens is the adventure.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I don't understand a place charging a service fee for take out, whether or not it is an inside eatery or not. Have no idea the cost to supply cartons for take out but it can't be more than waitstaff salary nor dishwashing costs. To my way of figuring it - it's a win - win for the restaurant.\nFor a 'nice' restaurant to charge for extra butter, etc. something is seriously wrong with their calculations. That expense should have already been written into the costs. and really, how many diners actually order extra of anything. Maybe 3 or 4 max in an evenings sitting?\n\nI think the above 2 situations are just plain gauging the public. \nWe all know food prices have risen. We see it for ourselves in the grocers but for restaurants to try to hide the costs with surcharges? I say fiddle faddle!", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Possible Shopping Alternative", "loss": false, "prefix": null }, { "from": "human", "value": " I have been buying many of my spices at Penzeys, both online and at a store in my area. Buying at the store requires a 1 hour plus round trip drive. Buying online means having to pay shipping if you don't spend the minimum AND waiting for delivery.\n\nI see that Amazon offer Penzeys spices at a slightly higher price (I test priced three items and calculated a 17.7% markup on each of the three items) but if you have Prime, shipping is free and usually pretty fast. \n\nIt's worth considering under certain circumstances.", "loss": false, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I wonder how fresh it is. Food bought online can be very short dated.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Until today, I'd never check the BB dates on my spices. \nMy tin of Keen's Dry Mustard. 2016. still ruddy hot insofar as I'm concerned. still tastes like mustard, too.\n\nGarden Fresh Pure Ground Black Pepper, from Vietnam, sold by Dollarama, June, 2020. Had some on my eggs this morning - still tasty! \n\nNeedless to say there are probably some in my cupboard even older and the dried herbs may likely have lost their umph, so I add a wee bit more. \n\nAccordingly many say - toss your herbs after 6 months. Can you finish those bottles within that time?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I keep my spare herbs/spices in the basement where it is cooler. Upstairs the smaller containers which I keep filling up. We also use more if they are older and losing their umph.\nSeeds, though, keep their flavor inside their shells if they are not ground. Like cumin, flax, chia, peppercorns...so for me it's better to grind them up when we're going to use them if possible. \nIf I am bothered by the waning flavor of basil or dill, I plant them in the spring and harvest them by fall to freshen up what I have on hand.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " There is a Pensey's in North Dallas. One of these days, I want to go there. I just don't get down into Dallas on a regular basis, anymore. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I think you need to make a cost effectiveness judgement on this.\nWeigh up the cost of delivery + cost of goods against:\nCost of transport to your shop \nCost of parking \nCost of convenience (do you like shopping? Are you physically able to go shopping?)\nCan you get everything in one place?\nAnd so on.\nThese factors will determine whether I will accept the delivery charge or not.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI just don't get down into Dallas on a regular basis, anymore.\n\t\t\nClick to expand...\n\nFor some reason I thought you lived in Dallas, but now I see you live in Frisco. Kind of a small world, but I have a childhood buddy who also lives in Frisco. We just reconnected recently.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tI will accept the delivery charge or not.\n\t\t\nClick to expand...\n\nI accept a lot of delivery charges because I know they are cheaper than if I went in person. I always end iup buying $175 worth of goods I didn't really need but they were there, looked good and I have no self control!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Steve Kroll said:\n\n\n\n\t\t\tFor some reason I thought you lived in Dallas, but now I see you live in Frisco. Kind of a small world, but I have a childhood buddy who also lives in Frisco. We just reconnected recently.\n\t\t\nClick to expand...\n\n\nI used to have Dallas under my avatar, because I didn't think anyone would recognize Frisco. I got drgnlaw to change it (for some reason, I could not change it myself, anymore). \n\nI moved to Frisco in 1995, and the population was around 8,000. Today, it is over 200,000, and still only about half built out. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\tI wonder how fresh it is. Food bought online can be very short dated.\n\t\t\nClick to expand...\n\nNot spices or herbs, I don't think.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tUntil today, I'd never check the BB dates on my spices.\nMy tin of Keen's Dry Mustard. 2016. still ruddy hot insofar as I'm concerned. still tastes like mustard, too.\n\nGarden Fresh Pure Ground Black Pepper, from Vietnam, sold by Dollarama, June, 2020. Had some on my eggs this morning - still tasty!\n\nNeedless to say there are probably some in my cupboard even older and the dried herbs may likely have lost their umph, so I add a wee bit more.\n\nAccordingly many say - toss your herbs after 6 months. Can you finish those bottles within that time?\n\t\t\nClick to expand...\n\n2020?\nThats fresh in my cupboard", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Cheese Cloth or Sieve?", "loss": false, "prefix": null }, { "from": "human", "value": " How are these two things used differently? Can a sieve be just as fine as cheese cloth at extracting solids?", "loss": false, "prefix": "Cooking4Fun:" }, { "from": "gpt", "value": " When I need to separate solids from liquid, it depends on what I need to separate. If solids can pass through a sieve, I will generally line it with a few layers of cheesecloth.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " I agree, it’s all dependent on the application you are working on.\nFor example, I wouldn’t use a sieve for a bouquet garni.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I would use cheese cloth to make cheese or thicken yogurt or to make tofu. Many layers of cheese cloth can create a very fine holes.\nJust a step up from that, a mesh for larger particles called a nut milk bag, will squeeze out the milk from soy or almonds or oats leaving behind the larger particles and most of the fiber. \nThen larger holes in the sieve. A selection of sieves I use for other things including straining seeds out from the chaff and many food items like raspberry seeds from a puree of raspberries.\nA food mill also will work for seeds in berries. (or tomato seeds and skins)\nWhen it comes to raspberry seeds, all 4 ways are acceptable, it just depends on your patience and need for perfection.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Yes - if you are making the soup for pho, you need it to be as clear as possible. Some of the very best pho soup I’ve had looked almost like water.\nThe only way to achieve this is to make sure that all “impurities” are strained out. So, all the minute granules of spice, herbs, vegetables and meat must be extracted from the broth.\nCheese cloth in a few layers inside of a fine sieve is the best way to get the result.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I never use cheesecloth. It's a bother. I use men's 100% cotton men's handkerchiefs to line a sieve with one to strain homemade stock. A quick rinse and they get washed with the dish cloths and towels.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I use fine washing bags that you normally put your clothes in for the washing machine. They get washed every use, but sure, they stain. I don’t care.\nI make a lot of Asian broths, stocks etc. I just put all the ingredients into the wash bags and then close the drawstring and put into the stockpot.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I have one ultra-fine SS sieve that I use when straining gritty particles out, like with the water from soaking those boletus mushrooms. No other strainers are fine enough - there will still be grit in the water that passes through. That ultra-fine strainer reminds me of something they make for \"permanent\" coffee filters, lined with gold filters. But for most things, I just use other strainers, depending on the size I need.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tI agree, it’s all dependent on the application you are working on.\nFor example, I wouldn’t use a sieve for a bouquet garni.\n\t\t\nClick to expand...\n\nBut, if the bouquet garni isn't too big, I might use a tea egg/infuser.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " There is another consideration about which you would use. I sometimes make a cream cheese like, fermented milk product called quark. I find that strainer can cause discoloration of the quark, so it isn't a nice white, more greyish. So, I use a tea towel to line a colander to strain it. It could also be quite a few layers of cheese cloth in a colander or some of the fine mesh cheese cloth in a colander. You don't want to go too fine or it will take forever to strain it.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " @Cooking4Fun so there you have it. It all depends on what you are aiming for. \nI'm pretty sure all the answers are here.\n\nDo you have a specific need? If so, just ask!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\nI never use cheesecloth. It's a bother. I use men's 100% cotton men's handkerchiefs to line a sieve with one to strain homemade stock. A quick rinse and they get washed with the dish cloths and towels.\n\t\t\nClick to expand...\n\nI never use cheese cloth either (it's a pain to use). Closest I come is a Soup Sock (sold on Amazon if interested) when I make stock.\nIf I need to strain something, I usually use a fine sieve. Sometimes I line it with a coffee filter or a paper towel if needed.\nWhen I make yogurt, I strain it because I like a very thick Greek style. I put the yogurt in a nut milk bag, then into a strainer basket lined with a 100% cotton tea towel.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " For making pizza, I often use the sieves in the sink to drain black olives, pineapple, cooked mushrooms, so they are not too wet for topping the pizza. If the sauce is too wet, I can place a coffee filter in a sieve and drain the sauce until it is spoon-able. I often start draining the ingredients around the same time I am starting to make a yeast dough crust, lots of time to dry things out. Pizza takes a while to make here, starting in the mid morning, to eat mid afternoon.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " If I want something ultra clear, I strain the liquid through a coffee filter. Takes a little of time but works perfectly.", "loss": true, "prefix": "Katie H:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n@Cooking4Fun so there you have it. It all depends on what you are aiming for. \nI'm pretty sure all the answers are here.\n\nDo you have a specific need? If so, just ask!\n\t\t\nClick to expand...\n\nMy main concern is mess and having to keep buying cheese cloth. I'd rather reuse something I don't need to keep throwing out.\n\nOatmilk or almond milk were my main applications in mind.", "loss": true, "prefix": "Cooking4Fun:" }, { "from": "gpt", "value": " Although I have had Oat milk and Almond milk, it is not on my grocery lists of things to buy nor make so I can't really help you there. \nHave no comparison to purcha$e of coffee filters vs cheese cloth. \n\nWhen I made jellies I would use cheese cloth. I did reuse them to a certain extent. Maybe twice? Depended on what I used it for. I did a simple up and down in new hot soapy dishwater, after rinsing I'd pour boiling water over them. But after the 2nd time they get messy to use. But they were cheap enough - I just bought more. \nMy 2nd uses were usually making chicken stock to grab all the little stuff. Then everything got chucked. \n\nAnother consideration is quantity at any one time. Coffee filters aren't that big. \nSuper fine sieves would hold more. Small ones are used for skimming \nSomething like this?\n\n\n\n Amazon about 15$ Canadian. Or a set of 3, would you find a use for them in other things?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I don't make any of the non-dairy milks. I believe that the nut milk bags are reusable. If I was going to make oat milk or almond milk, I would look into that.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI don't make any of the non-dairy milks. I believe that the nut milk bags are reusable. If I was going to make oat milk or almond milk, I would look into that.\n\t\t\nClick to expand...\n\nThey are washable/reusable. I got an extra one. I can fit one gallon of homemade yogurt in it.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " The nylon nutbags, get triple stitched, they come in different micron measurements for the size of the holes. I saw 80 and 300 micron sizes. I like more fiber going through, so I picked a larger micron size. https://www.amazon.com/gp/product/B08BR1W64D/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1\nMy cheese clothes I reuse, some are stained, I don't care about the stains. There are so many reasons to use cheese cloth, I like to keep some on hand.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " msmofet said:\n\n\n\n\t\t\tThey are washable/reusable. I got an extra one. I can fit one gallon of homemade yogurt in it.\n\t\t\nClick to expand...\n\nMine is 100% cotton.", "loss": true, "prefix": "msmofet:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Unusual/limited ingredients...where do you shop?", "loss": false, "prefix": null }, { "from": "human", "value": " the folks on here use ingredients that most normal folks have never heard of let alone seen , i realize many here are in different countries and that accounts for some, but not all the odd ingredients you use. \namazon maybe ?", "loss": false, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " grumpyoldman said:\n\n\n\n\t\t\tthe folks on here use ingredients that most normal folks have never heard of let alone seen , i realize many here are in different countries and that accounts for some, but not all the odd ingredients you use.\namazon maybe ?\n\t\t\nClick to expand...\n\n\nThe town I live in has so many grocery stores, of so many cultures, I can get pretty much anything. There's a big Asian grocery store, a handful of Indian stores (one of which does not want my business), middle eastern, and of course, Mexican supermercados. Plus, we have HEB. \n\nI have a bunch of family in the Denver area, and they can get just about anything, too. But, if you are on the West side of the Continental Divide, your choices may be a bit less than Denver. \n\nAmazon is an option. I don't need it, but a lot of members here live away from the big cities, so I'll leave it to them to say where they get their supplies of unusual ingredients. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " at one time or another i have lived in 17 states for varying amounts of time and and have never even heard of many of the things folks here cook with !! \nby the way CD i have lived in ( i think ) 3 places in Texas", "loss": true, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " I like in NYC so if I need anything sort of odd, I look around. I have a lot of weird stores nearby my office or home or when I'm out and about.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " There's a good bit of ethnic diversity in eastern MA. I am within 15 minutes or less of Asian markets, Indian markets, Middle Eastern markets and Italian delis. We actually have an H-Mart about a half hour away that's bigger than our average super market. It's a mind boggling experience to walk around that place and see the diversity of their offerings.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I think perhaps you're also seeing the word translated to it's home country. For ex. someone posts a meatloaf recipe, only they don't call it meatloaf - they're using German, Polish, Hebrew. One word for meatloaf in German is Hackbraten. Eggplant = Aubergine.\n\nWhenever you come across a word you don't know, either google it or ask the Poster. It's what I do now automatically. \n\nWith the internet and speed of info, ingredients and ways to use them are becoming available to so many people who had never heard of even half the ethnic ingredients before.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " once i walked into a \"Chinese \" supermarket , could not read a dang thing !!! i had no idea what was on the shelves .so i left empty handed haha", "loss": true, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tan H-Mart\n\t\t\nClick to expand...\n\nspeaking of not knowing something.... wha's that?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " grumpyoldman said:\n\n\n\n\t\t\tonce i walked into a \"Chinese \" supermarket , could not read a dang thing !!! i had no idea what was on the shelves .so i left empty handed haha\n\t\t\nClick to expand...\n\n\nThe Asian supermarket in Frisco is huge... almost the size of Walmart. The have big tanks with live fish in the seafood department. You can pick out your fish, and they will dispatch it for you, and wrap it up to take home. I go there if I want a live lobster.\n\nWhen I go there, I know what I want, and I can usually find it on my own, but sometimes have to ask. The people who work there are very to-the-point, which can come across as rude, but it is a cultural thing. \n\nThe Indian grocery store a mile from my house is different. The people there are just plain rude to anyone who is not Indian. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " We have about 6 grocery stores in the town nearest to where I live - and 4 of them are branches of one company.", "loss": true, "prefix": "cjmmytunes:" }, { "from": "human", "value": " i realize most folks here are fancy cooks , but don't you ever cook with \"normal \" ingredients ? i'm just an old country boy, if wal-mart don't have it most of us have never heard of it haha , sometimes it seems like a contest to see who can use the weirdest ingredients", "loss": true, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tspeaking of not knowing something.... wha's that?\n\t\t\nClick to expand...\n\nIt's an Asian super market. It's HUGE! they have groceries and produce too don't usually see along with live fish as Casey mentioned. Also a variety of meats, fish and poultry including parts of animals you rarely consider food.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andym : that sounds like a place \"granny \nClampett\" would love shopping in", "loss": true, "prefix": "grumpyoldman:" }, { "from": "gpt", "value": " grumpyoldman said:\n\n\n\n\t\t\tAndym : that sounds like a place \"granny\nClampett\" would love shopping in\n\t\t\nClick to expand...\n\nYou could be right!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I used to live just outside of Minneapolis and there were a lot of ethnic grocers in that area, especially for Indian, Latin American, and Asian foods. Then I moved to the outlying suburbs and was suddenly limited to whatever the small grocery store had.\n\nThese days I buy a lot of ethnic ingredients from Amazon. Quality is good, and delivery is usually within a day or two. They have pretty much everything I ever need and it saves a lot of driving. \n\nIt kind of pains me not to shop local because I like to give them my business whenever I can. But sometimes you do what's necessary.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " having lived in New Orleans i get that some things are local/regional . ( don't even get me started on what some of that stuff is called ) but for most of us, we cook everyday with common off the shelf ingredients that even the dumbest among us can pronounce, so come on folks just keep in mind your not posting to Gordon Ramsey haha", "loss": true, "prefix": "grumpyoldman:" }, { "from": "human", "value": " I shop everywhere! On line shopping is done mostly at Amazon and Wally World, and once in a while at Vons/Albertsons. Brick and Mortar stores are Wally World, Vons/Albertsons , Fart & Smile, and sometimes Grocery Outlet Bargain Market. I live in Little Siagon, so there is a Vietnamese grocery called World Foods Supermarket literally right next door that has an excellent selection of most Asian products from, Viet Nam, Korea, Thailand, and The Pilippines. They also have a large seafood market with fresh fish where they will gut, scale, and remove head and tail, but they won't fillet.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " We live in the city, so I can generally find anything needed. Raw ingredients for food. I absolutely love H-Mart. (Google it, Dragn.) I used the ingredients list from the Woks of Life website to navigate the unknown in Asian markets. We also have scads of markets supporting different ethnicities. \n\nIt is much easier to find things these days. Regarding being good country peeps, my parents were from the Appalachian hills. After moving north for work, they would not be able to find \"everyday things\" in their new location. We would pack the car with WHITE cornmeal, red molasses, chicory, ground cress, ramps, etc. on our way home from visiting our grandparents. \n\nIn the North, everything was \"different.\" We went to my elementary school for a Chili Dinner and PTA meeting. Daddy referred to the chili as 'that chili bean macaroni soup.' My mother always put beans in her chili but it was thick. I don't think either ever forgave me for liking the macaroni. Also, no cornbread. Crackers were served. And the one time we went out and found cornbread, it was loaded with sugar and yellow cornmeal. My mother was completely put-out over being served \"Johnnycake.\" And no one had ever heard of sweet tea. Daddy was a milkman. What he delivered was not \"real\" buttermilk.\" We made butter out of same day whipping cream and used the liquid remaining as they viewed that as \"real buttermilk.\" The cultured buttermilk was generally used for cornbread, etc.\n\nNow there is regular consistency most everywhere unless very isolated. But when I was a child, each region seemed so unique.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " No online shopping for me due to location.\nBut @grumpyoldman , whats weird for the one is an every day ingredient for the other!\nI struggle at times to find the ingredients I was brought up with. And if I can't, I find s substitute.\n\nTo elaborate, you eat grits.\nI had to google what that is, as I've never had it. Not in Europe, neither in Africa.\nFor us here is africa: maize meal is common. Not so in Europe.\nA long way of saying that what you consider standard fare, is not standard or common in other parts of the world", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " And they wonder why some get sooo nostalgic for the 'good ole days'.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are these little seeds contaminating my lentils?", "loss": false, "prefix": null }, { "from": "human", "value": " I was cooking some green lentils, and noticed some dark spots mixed in with the lentils while cooking. They never got soft despite considerable cooking, and appeared to be seeds.\n\nI had an unopened bag of lentils of the same brand purchased at the same time, and picked out (photo) from the 1 lb. bag. The bag indicated that trace wheat may contaminate the lentils. The seeds measure about 1/16\". \n\nIs this, in fact, wheat?? \n\nSee photos.", "loss": false, "prefix": "MichiganFoodLover:" }, { "from": "gpt", "value": " I can't say for sure, but to me, they look like buckwheat. They don't really look like wheat grains to me. If they are buckwheat, they are not closely related to wheat. It's not even a cereal grain. But, it does get used in similar ways to grains. Here's a picture of buckwheat seeds from the article about buckwheat on Wikipedia:\n\n\n\n\n\n\nEdited to add that I reread your post. I had somehow missed the part about the size. I seem to remember buckwheat being a bit bigger than 1/16 of an inch, closer to 1/8 of an inch. But, that's just from me remembering the seeds. I don't think I ever measured them, so just an estimate from memory.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I bet you're right! The pyramidal, angular shape is the same.\n\nAnd I wouldn't be surprised if buckwheat had a range of sizes. Google says 4-5 mm which is slightly larger than these but in the range.\n\nThanks!", "loss": true, "prefix": "MichiganFoodLover:" }, { "from": "gpt", "value": " That pyramidal shape is quite distinctive, eh?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Choose one and only one.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tThat pyramidal shape is quite distinctive, eh?\n\t\t\nClick to expand...\n\nYes, very distinctive appearance of the seed.\n\nTurns out there are ~125 species of buckwheat plants so it's not surprising that there is variation in the seed size. Apparently there are even recently introduced varieties, which suggests either new selectively bred or genetically modified varieties.\n\nIt seems that what I found are 'common' buckwheat, used to make flour and pancake mix, in contrast to the larger seeds, used to make groat or noodles. \n\n\n\n\n\n\n\t\t\t\t\t\tBuckwheat Information\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.hort.cornell.edu\n\t\t\t\t\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBuckwheats in the Garden - California Native Plant Society\n\t\t\t\t\t\n\nIf you have ever admired a flowering buckwheat, you might consider celebrating the genus Eriogonum in your garden.\n\n\n\n\n\t\t\t\t\twww.cnps.org", "loss": true, "prefix": "MichiganFoodLover:" }, { "from": "human", "value": " I have only seen the ones for making groats. I have also used the flour. I really like it for crepes and pancakes. I find it really doesn't want to make lumps in your batter.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Wild buckwheat can come up in lentil fields, so it isn't a surprise that they are mixed together. They are companion plants and both are nitrogen fixers in the soil.\n Here's a lentil and buckwheat soup. https://www.claycoyote.com/lentil-and-buckwheat-soup/", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Fascinating! \n\nSeeing little black spots in my pot initially made me fear the worst (bugs). So I'm delighted to know this is all part of what nature planned.", "loss": true, "prefix": "MichiganFoodLover:" }, { "from": "gpt", "value": " they aren't stones, for sure.", "loss": true, "prefix": "HeyItsSara:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is it really necessary to wash fruits or vegetables with detergent?", "loss": false, "prefix": null }, { "from": "human", "value": " I am wondering for long time why there is often label on some dish-washing detergents saying that it's safe to wash fruits and vegetables with them. In other words, there must be some people washing fruits and vegetables with kitchen detergent. Why? What's the good thing about washing with detergent? Won't it even worse because chances are you may eat some left-over detergent if not rinsed very thoroughly", "loss": false, "prefix": "kenny1999:" }, { "from": "gpt", "value": " I have never even considered using soap/detergent to wash food.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " it stems from this kind of science\nhttps://www.aol.com/food/12-dirtiest-fruits-and-vegetables/", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\tit stems from this kind of science\nhttps://www.aol.com/food/12-dirtiest-fruits-and-vegetables/\n\nClick to expand...\n\nWhich, to be clear, does not use the scientific method to make its conclusions. They literally take the FDA's annual list of produce ordered by how much residue is found on it with no regard whatsoever to whether the amount of residue is harmful. In fact, it's hundreds of times less than the FDA safety standards allow. And the EWG is not a research organization - it's an advocacy group funded by organic food producers.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " There have been studies. Special fruit and vegi washes are useless. Apparently, dishwashing soap is worse than useless.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Sounds crazy, what's next? Washing with bleach? It's quite possibly a germophobe thing?", "loss": true, "prefix": "Romero:" }, { "from": "human", "value": " I´d never dream of washing veg with detergents.\nProbably one of those ultra-careful-lets-protect-ourselves-from-lawsuits things.\nLike the packet of peanuts I bought the other day. Sign on the back: \n\"MAY CONTAIN NUTS\"", "loss": true, "prefix": "karadekoolaid:" }, { "from": "gpt", "value": " i remove the obvious dirt from mushrooms and if my fresh herbs are crunchy with dirt, i would rinse them. i don't actually wash anything else - pretty sure everything is washed in the market these days.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " karadekoolaid said:\n\n\n\n\t\t\tI´d never dream of washing veg with detergents.\nProbably one of those ultra-careful-lets-protect-ourselves-from-lawsuits things.\nLike the packet of peanuts I bought the other day. Sign on the back: \n\"MAY CONTAIN NUTS\"\n\n\nClick to expand...\n\n\nOn an air flight I grabbed a bag of peanuts, when I read the label \"MAY CONTAIN NUTS\" I had a fit of giggles that I couldn't control. Even after I got control of myself, I would see the packet out of the corner of my eye and start all over again. It was terrible! I could have choked on those peanuts! They should really put a sign on of the dangers of laughing/giggling/chuckling while consuming.\n\n\n\nHeyItsSara said:\n\n\n\n\t\t\ti remove the obvious dirt from mushrooms and if my fresh herbs are crunchy with dirt, i would rinse them. i don't actually wash anything else - pretty sure everything is washed in the market these days.\n\t\t\nClick to expand...\n\n\nThey may be but unless it says so I wouldn't assume. Actually even the spinach I buy says \"pre-washed\" and then there's a label on it to tell you to wash before consuming.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " We grow most of our own vegetables and all of our herbs, so I know where the dirt comes from. I just rinse with plain cold water.\nI do wash vegetables like celery that come from the supermarket more carefully, but again just with plain cold water.", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " Yes, I forgot to add, I only ever use water. \n\nMy DIL has some sort of rinse for fruit or sompin' like that but I don't use it. Tap water/paper towel or dish towel are good enuf for me.\n\nJust something else to remember, buy, store, rinse out, and garbage. \n\n2 steps vs 5 steps \n\nWhich can bring up another .... do you wash your bananas before you peel them?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I wash everything from the store with water. I've occasionally had a very dirty bag of potatoes and have been known to dump them into lukewarm dishwater (leftover from dishes), to soak off the worst of the dirt. Then scrubbed them in clean water. \n\n\n\nOur outside vegetables and fruit, we usually rinse with a hose, sometimes I fill a tub with water outside from the hose, throw all the fresh greens in it, and then sort it there into a strainer. Then I sort through it again in a sink of clean water, before I make salads or cook greens.\n\n\nIf we buy strawberries which are prone to molding, I'll wash them and then rinse them in vinegar water to keep the mold at bay if they'll be used in a day or two and kept in the fridge.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tIf we buy strawberries which are prone to molding, I'll wash them and then rinse them in vinegar water to keep the mold at bay if they'll be used in a day or two and kept in the fridge.\n\t\t\nClick to expand...\n\n\nI do not wash strawberries until day of eating. I picked up a hint from somewhere - \nwhen you get home with your berries, place on paper towels in a single layer, layering can be done (I've done up to 4 layers in one container). \n\nI have found it really does help retard the molding.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I think people think they can get any pesticides or herbicides off their produce by washing it with special washes. Some of those special vegi washes claim to do that. Tests show that it doesn't really make any difference.\n\nAs to strawberries from the store, I wash them right away, but I make sure to let them thoroughly dry before storing them. I have had the best luck with that method. I haven't tried Dragn's layering with paper towels, but probably will.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I washed some spinach this morning with a half sink of water and a drop of dish detergent. A bird left some doo doo on the spinach leaves and I do not trust plain water to clean soiled greens. Been doing this for decades, and it is gross how much soil settles to the bottom of the sink after the wash. I do two rinses with plain water after swishing the greens in the soapy water. I'm old and not about to change! LOL", "loss": true, "prefix": "bethzaring:" }, { "from": "gpt", "value": " they say everyone eats a lb of dirt a year anyway. dirt has extra protein. HAHAHAH", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " beth, I know where you're coming from with that \"I'm old and not about to change\" comment! \n\n\n\ntaxlady said:\n\n\n\n\t\t\t...Apparently, dishwashing soap is worse than useless.\n\t\t\nClick to expand...\n\nI will admit to using dish soap on occasion. I use Seventh Generation, which is almost all plant-derived ingredients and leaves absolutely no residue or scent. I'll put just a drop on my hand, wet and lather between the palms, then wash whatever hard fruit or veggie (such as an apple or zucchini) quickly and rinse thoroughly.\n\n\n\nRomero said:\n\n\n\n\t\t\tSounds crazy, what's next? Washing with bleach? It's quite possibly a germophobe thing?\n\t\t\nClick to expand...\n\nActually, most pre-washed greens include a very light bleach wash/spray as one of the steps in \"triple-washed\".\n\n\n\nHeyItsSara said:\n\n\n\n\t\t\t...i don't actually wash anything else - pretty sure everything is washed in the market these days.\n\t\t\nClick to expand...\n\nI wash anything that wasn't sold in a sealed bag. How do I know that the last person who picked up that apple or orange wasn't a grabby two-year-old who, just before holding that apple, was picking his or her nose? \n\n\n\ndragnlaw said:\n\n\n\n\t\t\t...Actually even the spinach I buy says \"pre-washed\" and then there's a label on it to tell you to wash before consuming.\n\t\t\nClick to expand...\n\nTime to do a turn-about on that thinking, dragn. The latest rule says to not wash pre-washed greens using the same thinking put into \"don't wash your chicken\". You could spread or pick up more germs in/from your kitchen than it's worth. \nThe #1 Reason Why You Shouldn't Wash Pre-Washed Lettuce", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "gpt", "value": " Cooking Goddess said:\n\n\n\nI wash anything that wasn't sold in a sealed bag. How do I know that the last person who picked up that apple or orange wasn't a grabby two-year-old who, just before holding that apple, was picking his or her nose? /U][/URL]\n\nClick to expand...\n\n\n\nhow long do germs last, though? a day? a week? \n\nwhatever doesn't kill ya makes ya stronger!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Well Sara, see my comment to beth above. I've been washing select produce with soapy water for more than half of my soon-to-be 71 years. If we leave my left knee out of the equation, I'm pretty strong enough.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "gpt", "value": " How long to germs last? Bacteria can keep growing for weeks, months, probably longer.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: ISO help w/red beans and rice, opinions please?", "loss": false, "prefix": null }, { "from": "human", "value": " so, new dude in the 'hood (yes, you have play with the pronunciation a bit to make that rhyme, grassy-ass for doing so).\n\nok, making Red beans and rice. ordinarily I just make mine with Andouille (seasons and provides meat and SOME fat in 1 go) but I was given a left-over approximately 8lb ham on the bone. So naturally I'm trying to cook off the meat, fat and hopefully some marrow to make a porky stock as well. \n\nso here's the request for opinion part, keep in mind that time is not an issue here. is 6 hours on slow cook high in my Instapot ok or should I simmer it?\n\nthe plan is to later remove the meat to cut/shred to size and add the liquid to the already soaked, drained beans, using the instapot to then saute the cajun trinity, eventually adding the rest of my seasonings and any additional water needed (this is saved water from the beans soak) after the pork leavings, adding to beans pot and then simmering VERY low for 1-2 hours. I am NOT using a roux, in my experience the beans will thicken the liquid sufficiently without it. I'll clean and reuse the instapot in rice cooker mode for the obvious, combining in the service bowl.", "loss": false, "prefix": "deadmeataru:" }, { "from": "gpt", "value": " The question seems too complicated for me. Welcome from WI.\n\nI will say, those beans, all dried legumes (not lentils, sometimes not garbanzo beans) like red beans (like kidney beans or little red beans especially), need to be cooked at boiling for a minimum of 20 minutes and more like 40 minutes. NEED. https://www.foodsafetynews.com/2021/05/how-to-avoid-poisoning-from-red-beans/\n\nUndercooked red beans/kidney beans have to be cooked enough.\n\nSo if You can pressure cook them in the IP they'll be boiled if you leave them in long enough. 20-40 OR, you can boil them on the stove 20-40, then SIMMER for until the cows come home/ as long as you want.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " sorry, should have said that, it's ALWAYS \"bring to boil, reduce to simmer\", excepting pasta where it's just boil", "loss": true, "prefix": "deadmeataru:" }, { "from": "gpt", "value": " deadmeataru said:\n\n\n\n\t\t\tsorry, should have said that, it's ALWAYS \"bring to boil, reduce to simmer\", excepting pasta where it's just boil\n\t\t\nClick to expand...\n\nSimmering after just bringing it to a boil is not good enough. Did you see this part of the article that blissful shared above?\n\n\n\n\nHow to properly cook kidney beans and destroy toxins \n\n\n\nBeans should be soaked in water for at least five hours.\nSoaking water should be dumped, and the beans should be boiled in fresh water for at least 30 minutes.\nDo not use a slow cooker. Slow cookers do not get hot enough to destroy the toxins in kidney beans.\n\nThe science\nLectins are widely occurring, sugar-binding proteins, but some of them may become toxic at high levels. Lectins are known for their ability to agglutinate many mammalian red blood cell types, alter cell-membrane transport systems, alter cell permeability to proteins, and generally interfere with cellular metabolism, according to the Food and Drug Administration.\n\t\t\nClick to expand...", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I didn't say how long of a boil before the simmer, but the simmer is mandatory to get all the flavors to marry. That said I've been making this dish (with andouille or ham without a bone) for about 35 years, never had an issue, other than gastritis when I was learning the proper bean soak methods early on.", "loss": true, "prefix": "deadmeataru:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tSimmering after just bringing it to a boil is not good enough. Did you see this part of the article that blissful shared above?\n\t\t\nClick to expand...\n\n\nIf it matters to your point, red beans and rice don't use kidney beans. They use red beans, a totally different bean.\n\nOn another note, I don't see the sense in soaking beans overnight, then using the soaking water to cook.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Basically, your question is just about the stock, right?\n\nEverything I've seen says something along these lines about times for making stock from a ham bone:\n\nInstant Pot - 1 hour under pressure\nSlow cooker - 8 hours on high or 12-18 hours on low\nSimmering on stove top - 3 hours\nAlso, you can throw other goodies in there along with the ham bone... carrots, onion, celery, garlic, etc.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " deadmeataru said:\n\n\n\n\t\t\tI didn't say how long of a boil before the simmer, but the simmer is mandatory to get all the flavors to marry. That said I've been making this dish (with andouille or ham without a bone) for about 35 years, never had an issue, other than gastritis when I was learning the proper bean soak methods early on.\n\t\t\nClick to expand...\n\n\nCooking with your soaking liquid could be one reason for the gastritis. \n\nTry bring the dry beans to a quick boil, then take them off the heat to soak overnight. That should help with the gastritis. It removes more of what makes you gassy after eating \"the magical fruit.\"\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Steve Kroll said:\n\n\n\n\t\t\tBasically, your question is just about the stock, right?\n\nEverything I've seen says something along these lines about times for making stock from a ham bone:\n\nInstant Pot - 1 hour under pressure\nSlow cooker - 8 hours on high or 12-18 hours on low\nSimmering on stove top - 3 hours\nAlso, you can throw other goodies in there along with the ham bone... carrots, onion, celery, garlic, etc.\n\t\t\nClick to expand...\n\n\nI use a stock pot on the stove top for ham stock for my ham and bean soup. I also use onions and celery (I hate carrots). I cook with the lowest simmer possible until I like the taste. That's usually 3 to 4 hours.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI hate carrots\n\nCD\n\t\t\nClick to expand...\n\nCarrots are your friend CD. One day when your eyesight starts to fail, you'll wish you ate your damned carrots. \n\nOr at least that's what my grandma always told me.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " The jury is out on soaking beans, with some people saying that it isn’t necessary, some people say that you should throw out the water to assist with digestion and others saying that the water contains valuable nutrients.\nI say just do what works for you. There’s countless tips (or hacks…sigh) where you should try it out and make your own decisions. The only thing that matters is the finished dish - is it what you want it to be? Does it taste good? Is it inviting? Can you make it with relative ease?\nIf you don’t succeed, try and try again.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " yeah, the method I use for the soak is to discard and replace the bean water every 2 hours. I only use the water from the final soak stage. I don't like to boil dry beans without a presoak as it tends to leave them hard and yet splits the skin. and yeah, my question was only about the stock/getting the meat to basically fall off the bone as well as getting some of the marrow to come out. I didn't bother adding anything to the ham slow cook as a. it's left-over ham pre-cooked in a bourbon glaze (typical ham seasonings mixed into bourbon and blackstrap molasses, add a coke), and b. I'll be adding a bunch of sauteed cajun trinity (sub diced bell peppers for the carrots in a traditional french mirepoix) along with the seasonings and any water to cover a stock shortfall. \n\nanyway, it's too late now, ham has been slow cooking since about 30 minutes before my initial post. But thanks for the input. \n\np.s. haven't even started the seasoning or trinity yet and the entire apartment already smells amazing.", "loss": true, "prefix": "deadmeataru:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThe jury is out on soaking beans, with some people saying that it isn’t necessary, some people say that you should throw out the water to assist with digestion and others saying that the water contains valuable nutrients.\nI say just do what works for you. There’s countless tips (or hacks…sigh) where you should try it out and make your own decisions. The only thing that matters is the finished dish - is it what you want it to be? Does it taste good? Is it inviting? Can you make it with relative ease?\nIf you don’t succeed, try and try again.\n\t\t\nClick to expand...\n\nYes the Jury is out on soaking beans, or adding this or that, or throwing out the water or keeping the water. (and throwing out the baby with the bathwater....ha ha)\nYou'll probably not meet someone that eats beans almost every day, except for me and most of my whole food plant based friends. 1/2 cup in baked beans, 1/2 cup in soup, some beans in black bean brownies, beans w/rice and 1 of 3 different salsas....we eat beans all the time and they don't make us gassy because we eat them all the time. How often? Every day in a meal sized salad, or in our lunches, or snacks.\nIf the bacteria in your stomach is used to them, it will digest them instead of ferment them which makes gas.\nI get gas from not eating cabbage or brussel sprouts every day my own darn fault.\nI would get bad gas from eating meat at this point, or eggs, or cheese.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tThe only thing that matters is the finished dish - is it what you want it to be? Does it taste good? Is it inviting? Can you make it with relative ease?\nIf you don’t succeed, try and try again.\n\t\t\nClick to expand...\n\nlol! I've been asked how I got to be such a good cook many times. My answer is always the same, \"By ruining allot of perfectly good food!\"\n\nmost of us learn more from our mistakes than our successes. and being too poor to afford something to replace the food I've ruined REALLY drives those lessons home", "loss": true, "prefix": "deadmeataru:" }, { "from": "human", "value": " deadmeataru said:\n\n\n\n\t\t\tI didn't say how long of a boil before the simmer, but the simmer is mandatory to get all the flavors to marry. That said I've been making this dish (with andouille or ham without a bone) for about 35 years, never had an issue, other than gastritis when I was learning the proper bean soak methods early on.\n\t\t\nClick to expand...\n\nIt's true you didn't say how long of a boil. But, when a recipe says \"bring to boil, reduce to simmer\", it means to turn down the heat as soon as it starts to boil.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " There are \"hard\" boils aka roiling and \"soft' boils aka simmer. If you have air bubble rising the temperature is the same whether or not it is hard and fast or slow and soft.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tIf it matters to your point, red beans and rice don't use kidney beans. They use red beans, a totally different bean.\n\nOn another note, I don't see the sense in soaking beans overnight, then using the soaking water to cook.\n\nCD\n\t\t\nClick to expand...\n\nThere are quite a few beans that get called red beans. Do you happen to know the scientific name of the beans usually used with red beans and rice? Do other red beans sometimes get used with rice.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tThere are \"hard\" boils aka roiling and \"soft' boils aka simmer. If you have air bubble rising the temperature is the same whether or not it is hard and fast or slow and soft.\n\t\t\nClick to expand...\n\nAt sea level, water boils at 100°C/212°F. Water will bubble gently at less than 100°C. That is what most people mean by simmer. We generally want to see the full rolling boil to make sure it got all the way up to the boiling point. \n\nI just checked. I didn't want to just rely on what I read somewhere. I live at Elevation: 34m / 112feet, so not much above sea level. I put a pot on the stove and sat next to it with my handy dandy Thermopen instant read thermometer. Bubbles starte forming at about 70°C. They were breaking the surface at 80 and I could hear it at 90. So, yeah, a simmer can easily be at a lower temperature than a rolling boil, which is what I had read.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tThere are quite a few beans that get called red beans. Do you happen to know the scientific name of the beans usually used with red beans and rice? Do other red beans sometimes get used with rice.\n\t\t\nClick to expand...\n\n\nI have some in the pantry. Ingredients: water, red beans, salt.\n\nRed beans don't even look like kidney beans, or taste like them. Red beans are not kidney beans.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Taxy, here is a good article on the differences. I find red beans a bit softer and creamier than kidney beans. \n\n@deadmeataru Welcome to DC!", "loss": true, "prefix": "Kathleen:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: My salmon ended up white and fishy tasting…?!", "loss": false, "prefix": null }, { "from": "human", "value": " This is what we got:\n\nAqua Star Wild Pacific Salmon Whole Skin on Fillet \n\nIt does specify on the package that it's wild CAUGHT. Unfortunately, being new to cooking frozen salmon, we didn't realize that we should've either taken it out of the pouches or perforated the pouches to defrost it, which I've read can be a cause of fishy taste; has anyone experienced that? The salmon started out pale pink, and ended up kind of a beige white, all the way through to the center. I'm not talking about albumin, of which there was little or none, I'm talking about the color of the meat itself. The pieces were cooked to 120°-125° as recommended by chefs, rather than 145° as recommended by the USDA, and were moist, but there was no translucency at the center, so could they still have been over-cooked somehow? \n\nI coated the pieces with a mixture of Worcestershire sauce, soy sauce, rice vinegar and ginger before cooking; could not having added any fat, I've read that mayonnaise is common, to the surface have caused either the odd color or the fishy taste?\n\nAnother possible source of the problem was that, because our range is dead, the pieces were either cooked in the microwave, or the toaster oven, or a combination. There are plenty of posts online raving about how great salmon is cooked by these methods, yes, including the microwave, so it should've been fine… but I'm suspicious because the results were so unhappy-making. It wasn't just the color of the pieces, and it wasn't even just that there was a fishy taste, but the pieces didn't even taste like salmon, in other words it didn't taste like salmon but fishier, it just tasted like some random fishy fish. I know, that makes it sound like they're pawning something else off as salmon, but this brand gets good reviews, so that at least seems unlikely…?\n\nAnyways, I'm open to any ideas about how to get these frozen salmon fillets to end up an appropriate color and flavor; this has been kind of an expensive problem!", "loss": false, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " My first question is ... are you sure the package containing the salmon was not perforated anywhere?\nYour whole description, to me, sounds like freezer burn. Only one point leads to oppose that is you say it was moist. \nI've cooked that brand many times and have never had that experience. Nor do I believe does micro-wave and toaster oven have anything to do with it as that is all I have and use.\n\nHopefully someone with more expertise will be able to answer.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Yeah, the fish industry can be difficult to navigate as a consumer, lots of bait and stitch going on and other problems. I suspect it might have been a species of salmon that are pretty pale to begin with and can appear to have very little pigment after cooking and \"pink salmon\" comes to mind, maybe that's what you got if they didn't actually specify. Personally I don't buy frozen or previously frozen fish, especially salmon but I have on occasion, and fresh allows you to look and smell before you lay down your cash.\n\nPersonally I've only dealt with 2 fish mongers my whole life, both have meticulous reputations as the best of the best, but it's not cheap. I would chalk it up to experience and move on.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I’m the same as @pictonguy. I always buy fish from my fishmonger with whom I have been working with for decades. I trust him implicitly. Standing at the counter and pointing out which particular pieces I want, being guided to the best specials he has in, knowing that he has never steered me wrong - it’s a great relationship to have.\nIt sounds to me like perhaps the fish wasn’t really fresh when it was frozen - the fishy smell is often a sign that the product might not have been the best when packaged. It also seems like you might not have received the right kind of fish as advertised. As @pictonguy says, there is a LOT of bait and switch in the industry. Many less scrupulous vendors rely on you not really knowing what you’re buying.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I'm not familiar with the Aqua Star brand. Could be you just got a piece of bad or older fish that sat around for too long.\n\nI buy all my fish from a CSA out of Sitka, Alaska. Being that I live in the US Midwest, and nowhere near Alaska, ALL the fish I buy comes frozen. But the company I buy from seems very particular and I've never once received salmon that was even remotely \"fishy\" tasting. I can't say the same for some of the \"bottom feeder\" varieties, such as rockfish. But I typically relegate those cuts to strongly flavored stews or curries.\n\nWith frozen filets of salmon, I don't usually thaw in the fridge. I take it right out of the freezer and run the package under cold water for a few minutes until it feels pliable in my hand. That's all it really takes. Then I remove it from the package, yank the pin bones (if any) and pop it in the oven at 425° F (220° C) for 8-10 minutes. Sometimes I brush a little glaze on it, but I generally try to keep it very simple. \n\nI showed this trick to my son-in-law recently and he proclaimed it the best salmon he's ever eaten.\n\nHonestly, a fish filet is one of the easiest things you can cook. My best advice is not to overcook it or let it sit in the fridge for too long before using it.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " fwiw - I have seen written . . . frozen fish should be removed from any vacuum sealed package to thaw, as leaving them in the package risks bacterial/botulism development . . . many apparent \"expert\" sites carry that info.\n\n\"Aqua Star Wild Pacific Salmon\"\nPacific salmon is a defined term, from WWF\n\"Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon.\"\n\nand indeed, pink salmon can be very pale - acids ala soy, vinegar, W-sauce will turn salmon near white - happens to me with sockeye, I get 'stripes' where the lemon juice sat . . .\n\nas for the fishy taste . . . if it didn't come from the marinade, , , , that would fall in the 'not a good thing' category....", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " Unfortunately fish is one of the few things I have found that don't last forever in a home freezer. And as much as I would like to buy fresh from a fish monger that is not always a choice. One buys what one can get. \nI've bought Aqua Star products numerous times and they've all been fine. \nI've also defrosted in the vacuum packed bag with cold water in a bowl often. So fast, of course it depends on thickness, but it's in the pan (or wherever) within 30 minutes.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\tfwiw - I have seen written . . . frozen fish should be removed from any vacuum sealed package to thaw, as leaving them in the package risks bacterial/botulism development . . . many apparent \"expert\" sites carry that info.\n\n\"Aqua Star Wild Pacific Salmon\"\nPacific salmon is a defined term, from WWF\n\"Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon.\"\n\nand indeed, pink salmon can be very pale - acids ala soy, vinegar, W-sauce will turn salmon near white - happens to me with sockeye, I get 'stripes' where the lemon juice sat . . .\n\nas for the fishy taste . . . if it didn't come from the marinade, , , , that would fall in the 'not a good thing' category....\n\t\t\nClick to expand...\n\nChum salmon that is another that can be very pale, more so than even pink. Personally I only consume wild pacific salmon and if I can get king salmon, I'll buy that otherwise it's generally coho. Not interested in Atlantic salmon at all.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tChum salmon that is another that can be very pale, more so than even pink. Personally I only consume wild pacific salmon and if I can get king salmon, I'll buy that otherwise it's generally coho. Not interested in Atlantic salmon at all.\n\t\t\nClick to expand...\n\nJust for those that don't know, Chum salmon is sometimes labeled as Keta. I suspect to gloss over the connotation that chum = bait. Not my favorite species, I find it to be kind of bland on its own, although it makes decent salmon patties.\n\nIn addition to the varieties you mention, I like sockeye as well.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Sockeye salmon is also known as red salmon, blueback salmon, and kokanee salmon: \n\n\nRed salmon: Sockeye salmon is known as red salmon because of its vibrant red flesh. \n\n\nBlueback salmon: Sockeye salmon is known as blueback salmon because of its iridescent silver flanks, white belly, and metallic green-blue top when in the ocean. \n\n\nKokanee salmon: Sockeye salmon that do not migrate to the ocean and live their entire lives in freshwater systems are known as kokanee salmon. \n\ncompliments of our local AI", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tMy first question is ... are you sure the package containing the salmon was not perforated anywhere?\nYour whole description, to me, sounds like freezer burn. Only one point leads to oppose that is you say it was moist.\nI've cooked that brand many times and have never had that experience. Nor do I believe does micro-wave and toaster oven have anything to do with it as that is all I have and use.\n\nHopefully someone with more expertise will be able to answer.\n\t\t\nClick to expand...\n\nAny package of anything could have a perforation too tiny to notice, I guess, but these were fillets in TWO different packages, and they went directly from the store to thawing in the refrigerator, so…?", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tSockeye salmon is also known as red salmon, blueback salmon, and kokanee salmon\n\t\t\nClick to expand...\n\nI've never heard any of those names used, but thanks for trying to \"one up\" me again. Seems like you've been doing that all morning.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " BurnsWater said:\n\n\n\n\t\t\tAny package of anything could have a perforation too tiny to notice, I guess, but these were fillets in TWO different packages, and they went directly from the store to thawing in the refrigerator, so…?\n\t\t\nClick to expand...\n\nIf you've had consistently bad luck with this particular brand, maybe it's time to switch to another.\n\nDoes it say on the package what species it is?", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tI’m the same as @pictonguy. I always buy fish from my fishmonger with whom I have been working with for decades. I trust him implicitly. Standing at the counter and pointing out which particular pieces I want, being guided to the best specials he has in, knowing that he has never steered me wrong - it’s a great relationship to have.\nIt sounds to me like perhaps the fish wasn’t really fresh when it was frozen - the fishy smell is often a sign that the product might not have been the best when packaged. It also seems like you might not have received the right kind of fish as advertised. As @pictonguy says, there is a LOT of bait and switch in the industry. Many less scrupulous vendors rely on you not really knowing what you’re buying.\n\t\t\nClick to expand...\n\nThere wasn't a fishy SMELL, there was no odor different than you'd expect from raw fish, and even cooked it didn't have any noticeable odor, it's just the TASTE that was different than expected; it tasted fishy rather than tasting like salmon.", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " Steve Kroll said:\n\n\n\n\t\t\tI'm not familiar with the Aqua Star brand. Could be you just got a piece of bad or older fish that sat around for too long.\n\nI buy all my fish from a CSA out of Sitka, Alaska. Being that I live in the US Midwest, and nowhere near Alaska, ALL the fish I buy comes frozen. But the company I buy from seems very particular and I've never once received salmon that was even remotely \"fishy\" tasting. I can't say the same for some of the \"bottom feeder\" varieties, such as rockfish. But I typically relegate those cuts to strongly flavored stews or curries.\n\nWith frozen filets of salmon, I don't usually thaw in the fridge. I take it right out of the freezer and run the package under cold water for a few minutes until it feels pliable in my hand. That's all it really takes. Then I remove it from the package, yank the pin bones (if any) and pop it in the oven at 425° F (220° C) for 8-10 minutes. Sometimes I brush a little glaze on it, but I generally try to keep it very simple.\n\nI showed this trick to my son-in-law recently and he proclaimed it the best salmon he's ever eaten.\n\nHonestly, a fish filet is one of the easiest things you can cook. My best advice is not to overcook it or let it sit in the fridge for too long before using it.\n\t\t\nClick to expand...\n\nWe had the same problem with TWO different packages of salmon; I guess it's theoretically possible that 2 packages both sat around in the store for too long…? The salmon was cooked as soon as it was thawed, so it didn't sit in the fridge, and was cooked to 120°-125°, which is significantly lower than the USDA recommends, so it doesn't seem like it could have been overcooked… I've seen other people suggest to thaw salmon with cold water rather than in the refrigerator, which is one of the things I think might have been a problem.", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\tfwiw - I have seen written . . . frozen fish should be removed from any vacuum sealed package to thaw, as leaving them in the package risks bacterial/botulism development . . . many apparent \"expert\" sites carry that info.\n\n\"Aqua Star Wild Pacific Salmon\"\nPacific salmon is a defined term, from WWF\n\"Five species of Pacific salmon thrive in the North Pacific waters of the US and Canada: chinook (also called king), coho, pink, sockeye, and chum salmon.\"\n\nand indeed, pink salmon can be very pale - acids ala soy, vinegar, W-sauce will turn salmon near white - happens to me with sockeye, I get 'stripes' where the lemon juice sat . . .\n\nas for the fishy taste . . . if it didn't come from the marinade, , , , that would fall in the 'not a good thing' category....\n\t\t\nClick to expand...\n\nThat's useful information about taking the fish out of the vacuum sealed package, thank you! And it's also useful to know that the acidity of the liquids could be behind the color change. Both the fishy taste and the absence of any salmon taste are problematic; I hope I can find a solution here…", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tUnfortunately fish is one of the few things I have found that don't last forever in a home freezer. And as much as I would like to buy fresh from a fish monger that is not always a choice. One buys what one can get.\nI've bought Aqua Star products numerous times and they've all been fine.\nI've also defrosted in the vacuum packed bag with cold water in a bowl often. So fast, of course it depends on thickness, but it's in the pan (or wherever) within 30 minutes.\n\t\t\nClick to expand...\n\nThe salmon we used was never in the home freezer, it went directly from the store to the refrigerator to thaw, and then was immediately cooked. Aqua Star products get excellent reviews, so it doesn't seem like this could be a \"bad brand\" issue. It's still a mystery as to how the salmon ended up, not just fishy, but with no salmon flavor.", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " everyone has their favorite 'taste' of salmon - we prefer the Atlantic, our fav is sockeye tho.\n\nif you can find it - try some steelhead trout. it's an ocean going version (genetically identical) to rainbow trout, but 'with color' - tastes like salmon only better .!.!.\n\nyou'll like only find steelhead \"farmed\" - it is so in 'demand' that the wild populations are threatened.", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " Steve Kroll said:\n\n\n\n\t\t\tJust for those that don't know, Chum salmon is sometimes labeled as Keta. I suspect to gloss over the connotation that chum = bait. Not my favorite species, I find it to be kind of bland on its own, although it makes decent salmon patties.\n\nIn addition to the varieties you mention, I like sockeye as well.\n\t\t\nClick to expand...\n\nThis could be a clue! Could chum salmon be bland enough that it might not have a recognizable \"salmon\" flavor to someone who is used to eating restaurant salmon?", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " BurnsWater said:\n\n\n\n\t\t\tThis could be a clue! Could chum salmon be bland enough that it might not have a recognizable \"salmon\" flavor to someone who is used to eating restaurant salmon?\n\t\t\nClick to expand...\n\nAs pictonguy mentioned, Chum salmon tends to be lighter in color. For me it doesn't have as much salmon flavor. Some people don't care for salmon flavor but I like it myself.\n\nIf the product packaging doesn't tell you the species, it's hard to say what it could be.", "loss": true, "prefix": "Steve Kroll:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How common are persimmons in your country and if not common why they are not common in your opinion?", "loss": false, "prefix": null }, { "from": "human", "value": " in israel they are cheap.. even now..\nand very common..\nbut they are not cheap in all shops.\n\ni like them because they are easy to eat and tasty.\nbut i've heard you should not eat more than one with its peel each day.\n\ni've even created a little post about them and a video of how to cut them..\n\nall that being said i still think they are underestimated in israel too..\n\nif you want the link to the video let me know..\n\nedit.. as a kid i didn't eat them because they looked weird and scary to me..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Very common over here in Autumn and Winter , they ripen in November and there are different types. We have a few trees on our property,but they just rot and fall off. We don't like them, nobody from my family has ever eaten them.", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " why you don't like them?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I've seen them but they are expensive. I guess they are imported?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " israel is a big exporter i guess..\n\nhow common is it grown in the united states?\n\nhave you have ate it?\n\nin israel they are now about 16 NIS for kilo and they are pretty pretty and good quality..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Wild persimmons were common where I lived in Ohio. They were one of many wild fruits I would gather. I liked them when they were ripe. I think I made jam out of them.....too long ago!", "loss": true, "prefix": "bethzaring:" }, { "from": "human", "value": " I wouldn't say overly popular, but common enough that the major markets usually have them when they are in season. Ive had a persimmon tree for 5 years and this year I finally got my first 2. I have a Japanese variety. I love them. First time I ever tried them was at a food festival. They were from Israel and called \" Sharon Fruit\". Been buying them every since.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I was given a large box of them some years ago, and made a semi-savoury jam which I used in much the same way that you would use quince paste on a cheese plate.\nGoes really well with blue cheese.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " bethzaring said:\n\n\n\n\t\t\tWild persimmons were common where I lived in Ohio. They were one of many wild fruits I would gather. I liked them when they were ripe. I think I made jam out of them.....too long ago!\n\t\t\nClick to expand...\n\nis it true that the jewish people used it thousands of years ago to make wonderful perfumes? ive heard about it today but not sure if it is true", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tI wouldn't say overly popular, but common enough that the major markets usually have them when they are in season. Ive had a persimmon tree for 5 years and this year I finally got my first 2. I have a Japanese variety. I love them. First time I ever tried them was at a food festival. They were from Israel and called \" Sharon Fruit\". Been buying them every since.\n\t\t\nClick to expand...\n\nnice!\nis it hard to grow such tree? what does it needs? any special care?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tI was given a large box of them some years ago, and made a semi-savoury jam which I used in much the same way that you would use quince paste on a cheese plate.\nGoes really well with blue cheese.\n\t\t\nClick to expand...\n\nnever tried its jam.. i only ate it raw..\n\nthere is this place that makes sheep cheese not far away and i really want to visit there soon before the winter will end. i must try their cheese with persimmons.. if you want to see photos of their cheese visit this link.. it is a facebook link unfortunately..\n\nedit..\nwho gave you this box?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I recently returned to my childhood home and it is in an area that has historically had a large migrant community, mostly Mediterranean. It still has some very deep roots to this history, and we have tendencies to grow fruit and vegetables in our gardens, raising chickens and generally living together, sharing with our neighbours. It’s wonderful.\nThe box of persimmons came from an old man down the road who has a tree. I gave him a box of lemons from my tree.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I have tried them. Maybe they weren't ripe enough. They were astringent. They were expensive.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I've seen them in stores, but I don't think I've ever tried one. I am not very adventurous when it comes to fruit.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tnice!\nis it hard to grow such tree? what does it needs? any special care?\n\t\t\nClick to expand...\n\nIts been 5 years an they say it takes 5 years to set fruit. Mine ad fruit for the past few years but the fruit dropped before they were ripe. Apparently, that is common for persimmon trees. I grew two to increase pollination. I also on the borderline of being too cold, so my varieties would probably benefit from a warmer climate . There are american persimmon varies that are native to the area, although ive never sen or tasted them", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI have tried them. Maybe they weren't ripe enough. They were astringent. They were expensive.\n\t\t\nClick to expand...\n\nThe larger ones are very astringent unless extremely ripe ( and mushy). The Japanese variety, Fuyu, which is the variety I'm growing, is not astringent at all, in all stages of ripeness ( firm or soft). They aer smaller than the other ones. The only way I can describe the flavor is sweet, almost honey like. I dont cook or preserve them. I just eat them raw. They also dont get ripe until after the first frost, so its kinda strange seeing a tree with no leaves on it have fruit.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " i dont like them too ripe and too sweet. one of the best fruits in my opinion..\nyou can also eat them without slicing", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhy you don't like them?\n\t\t\nClick to expand...\n\n\nStrange texture.", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " Meryl said:\n\n\n\n\t\t\tStrange texture.\n\t\t\nClick to expand...\n\ni agree on one thing..\nwhen they are very ripe they have a \"strange\" mushy texture. somewhat similar to mangos.....\nthis is why i eat persimmons they before that happens.", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Steve Kroll said:\n\n\n\n\t\t\tI've seen them in stores, but I don't think I've ever tried one. I am not very adventurous when it comes to fruit.\n\t\t\nClick to expand...\n\nNeither am I. I always see odd or unusual fruits that make me want to pick them up. But since I don't really eat a whole lot of fruit, I pass them by because I'm afraid I'll hate it and I'd just be wasting my money.\n\nAs for persimmons, I've never tried one. \n\nThere's one fruit I've always wanted to try and that's Lychee. But I've never been able to find them anywhere.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I think Americans would love this kind of product if produced in America", "loss": false, "prefix": null }, { "from": "human", "value": " it is hummus with fried eggplants at the bottom and amba on top..\n\nit is called \"good morning Baghdad\"\n\nwonderful food.... the quality of the hummus itself is great too", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Sounds wonderful especially with a little amba. I'm going to look into this because hummus is common around our house. So, the fried eggplant goes on the bottom? Do you add any spices or a rub on the eggplant or just naked cooked in EVOO I would imagine. Not sure if I can get green mangoes, so I'll have to check that out as well. Love the catchy name for it.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " that does sound good!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Family upstairs goes thru hummus by the ton. She does amazing things with it. I can't really say what as I'm not the biggest fan of humum. It's OK, just not my go to.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I prefer my eggplant with ground Italian sausage, ricotta and mozzerella cheeses, and grandma's Sunday sauce. It's called mulingnan a la Sicilian, but be careful who you say that to. In Sicilian, mulingnan is eggplant, but in Italian it's a racial slur!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tSounds wonderful especially with a little amba. I'm going to look into this because hummus is common around our house. So, the fried eggplant goes on the bottom? Do you add any spices or a rub on the eggplant or just naked cooked in EVOO I would imagine. Not sure if I can get green mangoes, so I'll have to check that out as well. Love the catchy name for it. \n\nClick to expand...\n\nyes.. this is how i bought it.. with loads of salty fried eggplants at the bottom..\n\ni ate it with a teaspoon just like that.. i think they use a lot of salt in the eggplants for preservation, no?\n\n\n\nHeyItsSara said:\n\n\n\n\t\t\tthat does sound good!!!\n\t\t\nClick to expand...\n\nthanks.. it is somewhat intense but yes..\n\n\ndragnlaw said:\n\n\n\n\t\t\tFamily upstairs goes thru hummus by the ton. She does amazing things with it. I can't really say what as I'm not the biggest fan of humum. It's OK, just not my go to.\n\t\t\nClick to expand...\n\npeople who dont like hummus start to like it many times if not giving up", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " They probably used the salt to purge the bitter liquid out of the eggplant, but didn't rinse it well enough.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " i see", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI prefer my eggplant with ground Italian sausage, ricotta and mozzerella cheeses, and grandma's Sunday sauce. It's called mulingnan a la Sicilian, but be careful who you say that to. In Sicilian, mulingnan is eggplant, but in Italian it's a racial slur!\n\t\t\nClick to expand...\n\nHow do you know? Have you ever tried \"good morning Baghdad\"?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tHow do you know? Have you ever tried \"good morning Baghdad\"?\n\t\t\nClick to expand...\n\nI know everythng! One of the things I know is that I do not like hummus.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tpeople who dont like hummus start to like it many times if not giving up\n\t\t\nClick to expand...\n\nThat's the reason I drink bourbon or Tennessee whiskey instead of scotch. I am not interested in consuming anything I have to develop a taste for.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I love hummus and I love eggplant, so I'd be willing to try it.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I tried looking for a recipe online as I think it could be quite nice.\nI didn't find anything so I can feel some experimenting in the near future", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI tried looking for a recipe online as I think it could be quite nice.\nI didn't find anything so I can feel some experimenting in the near future \n\nClick to expand...\n\nyou can make hummus..\nand follow some recipe for fried eggplant the iraqi style.. dont forget to wash away extra salt before frying.. bear in mind that frying eggplants makes a lot of splatter. one way to avoid it is to bake them with significant amount of oil\nas for the amba.. you can find it maybe in israeli stores.. but there are different qualities to different ambas", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Am I the only one not knowing what \"ambos\" is? \nI gather from pictonguy's post that it has something to do with mangoes but have searched with google and cannot find any references.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tAm I the only one not knowing what \"ambos\" is? \nI gather from pictonguy's post that it has something to do with mangoes but have searched with google and cannot find any references.\n\t\t\nClick to expand...\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAmba: What is it, and How Do I Use it? — Delicious Israel\n\t\t\t\t\t\n\nAmba - what is it good for? Absolutely everything! Read about one of Israel’s favorite condiments - a tangy-spiced pickled mango delight that will elevate the flavor profile of almost any dish.\n\n\n\n\n\t\t\t\t\twww.deliciousisrael.com", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " @SEEING-TO-BELIEVE a big Thank You! LOL now you have to tell me what the spices are! I'm not looking to make it but a hint of what is in the mix would be enticingly helpful. \n\nSaw another mix advertised there and of course had to check it out \"Dragon's Breath Spice\". But again they just say it is blend of spices. \nA bit disappointing, mention of a few of the spices would again, be more enticing.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n@SEEING-TO-BELIEVE a big Thank You! LOL now you have to tell me what the spices are! I'm not looking to make it but a hint of what is in the mix would be enticingly helpful.\n\nSaw another mix advertised there and of course had to check it out \"Dragon's Breath Spice\". But again they just say it is blend of spices.\nA bit disappointing, mention of a few of the spices would again, be more enticing.\n\t\t\nClick to expand...\n\ni never made it but in israel you can buy an 'amba spice mix'.. it is not hard to make..... i can try to look for a recipe if you really want..\nbe aware that the mangos are not sweet nor the amba.. it is unripe mangos..\nand most places don't include the mangos at all like most falafel shops..\nthere are spicy ambas but most of them are not spicy..\nand another thing to say.. it is nice addition sometimes [the amba] but it is not some amazing condiment. it is just amba..!", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Thanks again SEEING but it is not necessary. I wasn't planning on making it. IF I were, then perhaps I would just substitute a mango chutney. \nI have spices in my cupboards that have only ever been used once or twice. Most are now probably stale and should be thrown out.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tAm I the only one not knowing what \"ambos\" is? \nI gather from pictonguy's post that it has something to do with mangoes but have searched with google and cannot find any references.\n\t\t\nClick to expand...\n\nhttps://www.foodandwine.com/recipes/amba-pickled-mango-sauce", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: PSA on Made In 5 qt. saucepan", "loss": false, "prefix": null }, { "from": "human", "value": " A.K.A. It Was Great! Until it wasn't . . . 5 months later.\n\nI received this pan as a Christmas gift back in December, and I've used it pretty much 2-3 times monthly, searing steaks and used it to make 1 tomato sauce. It was great. Eggs slid out of it easily using only a little oil, I used medium to low heat on my electric stove, never really got it above 500 F. (I used an infrared to make sure). I also always hand washed it, green scrunge (no steel wool), rarely metal utensils, etc. I was going to use it again today, but I was surprised to see stippling in the metal itself (and I can insert a pointy toothpick into the microscopic holes, telling me this isn't just cosmetic). I am dismayed to see that this pan is either degrading already or corroding somewhat, though I never used super acidic ingredients on it and I haven't boiled any salted water in it. This pan was brand new, cost my sister about 160$ USD, and I would recommend not buying this product to anyone, as I can't believe something $160 is already showing serious wear and tear after only 5 months of gentle care, handwashing, etc. In the picture (in the center) you can see the small holes that I'm discussing. (It looks like grains of black pepper).", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Defects do happen with any product. Made In have a lifetime warranty and are a decent product, why not have them replace it and see what happens. People would never buy Rolex, Rolls Royce or any product based on a manufacturers defect, because they do happen all the time. they are a 5 ply fully clad pan, so they aren't mucking around and I would suspect it is a legitimate defect possibly from a batch of SS. Grant Achatz, Nancy Silverton and Sean Brock use them professionally and suspect what you encountered was an anomaly. I've many different SS pans of much lesser quality that have lasted for over 30 years and I still use them and abuse them, just my opinion.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Return it for a new one. All of my stainless is All Clad try-ply. Made-In is the new darling among YouTube \"influencers.\" I don't need any more pans, so never considered buying a Made-In pan.\n\nBTW, acidic foods shouldn't bother stainless steel. I often use my All Clad for my tomato based sauces. I also put my smaller pans in the dishwasher. Some of them are 20+ years old. They have tiny \"swirl\" marks from years of use and cleaning, but that is normal. I've never experienced pitting.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tReturn it for a new one. All of my stainless is All Clad try-ply. Made-In is the new darling among YouTube \"influencers.\" I don't need any more pans, so never considered buying a Made-In pan.\n\nBTW, acidic foods shouldn't bother stainless steel. I often use my All Clad for my tomato based sauces. I also put my smaller pans in the dishwasher. Some of them are 20+ years old. They have tiny \"swirl\" crates form years of use and cleaning, but that is normal. I've never experienced pitting.\n\nCD\n\t\t\nClick to expand...\n\nSame with my All-Clad and Calphalon stainless. I make lasagna sauce and Greek lemon-egg soup in mine, among other acidic items. I've had them for over 20 years with no issues.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I have Lagostina stainless steel pans. My late DH bought or was gifted the set close to 35 years ago. I use them for acid stuff. I can't count how many batches of tomato sauce have been cooked in the big one. I use metal utensils in them frequently. They have been in the dishwasher and they are still doing great.\n\nI was going to give the same advice as pictonguy. Get them to replace it.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tReturn it for a new one. All of my stainless is All Clad try-ply. Made-In is the new darling among YouTube \"influencers.\" I don't need any more pans, so never considered buying a Made-In pan.\n\nBTW, acidic foods shouldn't bother stainless steel. I often use my All Clad for my tomato based sauces. I also put my smaller pans in the dishwasher. Some of them are 20+ years old. They have tiny \"swirl\" marks from years of use and cleaning, but that is normal. I've never experienced pitting.\n\nCD\n\t\t\nClick to expand...\n\nI contacted their return customer support and they say it's something that \"just happens\" with regular use. I'm going to keep pressuring them for a replacement, but it's frustrating to see them just give me a lazy answer of \"don't salt your pasta water!\" When I stated in my message that I've never even made pasta in my pan anyway.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI contacted their return customer support and they say it's something that \"just happens\" with regular use. I'm going to keep pressuring them for a replacement, but it's frustrating to see them just give me a lazy answer of \"don't salt your pasta water!\" When I stated in my message that I've never even made pasta in my pan anyway.\n\t\t\nClick to expand...\n\n\nSo, they are not willing to give you a replacement? What's the point of a Lifetime Warranty if they just basically tell you pitting is just part of regular use? Five months of regular use?\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I'll keep y'all updated and try to put up a huge drink to make it more likely they'll honor their \"lifetime\" warranty.\n\nI meant stink. But I could use a drink after lame customer service! And I don't even drink!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI contacted their return customer support and they say it's something that \"just happens\" with regular use. I'm going to keep pressuring them for a replacement, but it's frustrating to see them just give me a lazy answer of \"don't salt your pasta water!\" When I stated in my message that I've never even made pasta in my pan anyway.\n\t\t\nClick to expand...\n\nThat's not a reasonable explanation that it just happens with regular use, which means it happens to the majority of their customers. Ask for the contact info for the owners Jake Kalick and Chip Malt based in Texas and don't take no for an answer and ask them if this \"just happens\" with regular use. What an idiot, in my opinion of course. Be aggresive and don't take no for an answer and make sure you get all the contact info on the person that's giving you this information.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " and when you are asking for that contact's name (and location) be all sweet peaches and cream - then turn sweetly aggressive.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Most high end cookware manufacturers will replace a defective piece with few if any questions asked. Le Creuset did that for me once. As did Wusthof. They were super accommodating.\n\nSo shame on them. \n\nAnd it’s stupid, as they are relatively new to the market and are trying to develop a reputation (including those paid chef endorsers). Telling you it’s something that just happens will croke them if it really is.\n\nI’m with Pictonguy — keep on them!", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I didn't know they were Texas based, but they are in Austin. The owners are from Boston, and they have offices in Boston too. I'm guessing they set-up \"headquarters\" in Austin due to low taxes here, and probably got tax incentives. \n\nWhile searching for that information, I came across this article from Wired magazine. Seems they are not quite up to All Clad level... but they are cheaper. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tReview: Made In Cookware 5-Piece Pan Set\n\t\t\t\t\t\n\nThe cookware startup Made In promises US-made, premium-quality pans and pan sets at a discounted cost.\n\n\n\n\n\t\t\t\t\twww.wired.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " So basically after giving me the runaround I name dropped the names you awesomely provided then I got a different, higher up, person responding. He basically said that they don't offer replacements as pitting isn't covered, but they'd offer a \"one time courtesy\" replacement for me. Annoying but I'll take it! I guess their pans are okay but their customer service sucks!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tSo basically after giving me the runaround I name dropped the names you awesomely provided then I got a different, higher up, person responding. He basically said that they don't offer replacements as pitting isn't covered, but they'd offer a \"one time courtesy\" replacement for me. Annoying but I'll take it! I guess their pans are okay but their customer service sucks!\n\t\t\nClick to expand...\n\n\nPitting isn't covered? Wow, that boggles my mind. If I should someday need or want another SS pan, it will NOT be Made In. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I contacted All Clad customer service to basically compare product/customer service (as well) and they agreed that pitting is just due to normal wear and tear. Is it actually?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI contacted All Clad customer service to basically compare product/customer service (as well) and they agreed that pitting is just due to normal wear and tear. Is it actually?\n\t\t\nClick to expand...\n\n\nI have not experience pitting on any of my SS Tri-Ply pans... ever. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " That's so cool! What brand/where did you buy them from?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tThat's so cool! What brand/where did you buy them from?\n\t\t\nClick to expand...\n\n\nAlmost all of my SS is All Clad, but I do ave a couple of Calphalon SS Pans. I buy my pots and pans from overstock stores, like Home Goods or Tuesday Morning, when I find them. I rarely pay full-retail -- only when I need something now, and can't find it discounted. I get my Le Creuset from their outlet store near me. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI contacted All Clad customer service to basically compare product/customer service (as well) and they agreed that pitting is just due to normal wear and tear. Is it actually?\n\t\t\nClick to expand...\n\nI have used All clad pans for 35 years and they never have pitted.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Had to \"google\" it as I've never had stainless steel pit or otherwise. But much to my surprise it is salt that is a common ingredient to cause pitting. \nI once read that one should add salt to water only after it had started boiling. It was never said why, but as an innocent I just believed it and is what I started doing. \nHave now read that by adding the salt before the water boils allows it to settle on the bottom - this is what could possibly cause some pitting to occur. \nBAP yes, I understand you don't do pasta, but I'm not saying that is what caused your pitting - I'm only (sort of) defending the customer service people. On the other hand they could have been a little more sympathetic and understanding and given you more detailed explanations.\n\nBTW, I worked in customer service under many names - and believe you me, I know what I'm talking about. ALSO, just for your information, the customer is NOT always right, but we always treated them as if they were.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Why is better than bullion better than a powdered bullion for example?", "loss": false, "prefix": null }, { "from": "human", "value": " powder is much easier to use, but is there a big advantage to the sticky paste?\ntnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Many think it tastes better. I suppose you could buy both and do a taste test. You may disagree.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Many think the paste is easier to use. \nAll need to be dissolved in a liquid. \nI prefer a liquid concentrate. I get it from Knorr-Bovril. \n\n\n\n There is also a Vegetable one, I'm all out.\nI find it easiest to use, dissolves very quickly. \n\nI also use it for a quick hot drink. \n\nTaste is subjective. You have to do a comparison.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I also like the shape of the bottle. \nAlthough taller, smaller base for space.\nI store in the cupboard not the refrigerator. \n\nI think, but not sure) BTB has more flavours - there is a Roasted Garlic one and a Mushroom (?) \nI do have cubes in mushroom flavour but not used any yet.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Ive been using powder forever. to the point where some of my recipes count on it. I do have / use better than bullion for somethings, cause the recipe may call for something in paste form. But I personally prefer the powder.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " It tastes a lot better and it’s easier to use, IMO", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " i've never seen the sticky paste. but the boullion type powder is available in a tub too", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " The quick answer to your original question is that the name of the product tells you right there on the label that it's better!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Here is their web site. There are a multitude of different flavours I've never seen! LOL", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " @Andy M. hmm... the direct translation for boullon is Broth. \nSo it really is a bit of an oxymoron, no?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " ok\ni don't buy the powder form because these are sold by big and bad companies in israel..\nthere are also smaller companies but their products are not good i guess....\ni wish it was simpler..\n\ni've once bought better than bullion on iherb and one of the scoops of it had some kind of meat piece in it that ended up in the stew.. it was disgusting.. also dangerous for small children..\n\ni usually buy the chicken organic one because i can only find organic on iherb.. the chicken didin't had lumps of meat..\n\nwhen i contacted better than bullion back then, they said that it happens from time to time that there are lumps....\n\n\nanyway.. i'm now consider to compromise and buy israeli powdered bullion. because they are very easy to use..... and also kosher..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI also like the shape of the bottle.\nAlthough taller, smaller base for space.\nI store in the cupboard not the refrigerator.\n\nI think, but not sure) BTB has more flavours - there is a Roasted Garlic one and a Mushroom (?)\nI do have cubes in mushroom flavour but not used any yet.\n\t\t\nClick to expand...\n\nI've bought the mushroom one before. It was alright. Wasn't super impressed with the flavor on that one. But I love the chicken BTB. The turkey one is okay. I bought the clam flavored one in the past and that one is good for making homemade clam chowder (or other clam dishes) and even adding a very small amount to canned clam chowders to give them extra flavor.\n\nThe two flavors of bouillon, however, that I keep around at all times are chicken and beef, regardless of the type (powder vs paste).\n\nAs to the original question, in my personal opinion, the BTB (Better Than Bouillon) has better flavor than the powdered stuff.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tok\ni don't buy the powder form because these are sold by big and bad companies in israel..\nthere are also smaller companies but their products are not good i guess....\ni wish it was simpler..\n\ni've once bought better than bullion on iherb and one of the scoops of it had some kind of meat piece in it that ended up in the stew.. it was disgusting.. also dangerous for small children..\n\ni usually buy the chicken organic one because i can only find organic on iherb.. the chicken didin't had lumps of meat..\n\nwhen i contacted better than bullion back then, they said that it happens from time to time that there are lumps....\n\n\nanyway.. i'm now consider to compromise and buy israeli powdered bullion. because they are very easy to use..... and also kosher..\n\t\t\nClick to expand...\n\nWhile I think the flavor of the paste bouillon is better than powder, I buy the powdered versions more often because they're more economical for me. It depends on the price. Sometimes, on sale, I can find BTB for around $3.00 a jar. But normally they're around $6 to $7 a jar. That's just too much.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " yeah, they are very pricey and I've never seen them on sale. The bottles sometimes are. Now-a-days I can afford them, but with a large family (before BTB) I could only afford the cubes. \nYou can only buy the best you can afford.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " When I was a young cook, all that was available was the cubes. In the 1980's I discovered Bovril products and switched. I found them much better than the cubes. Later when I first learned about BTB, I tried it and never went back. The flavor was much truer to beef, chicken, etc. However, they are all VERY salty. You have to be careful with any added salt in the recipe", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " I agree about the Bovril - that was the first \"non cube\" product, that I ever found around here, back in the early 80s. It wasn't until I saw the Minor's Soup Base that I found some good, lower sodium varieties, though they only had chicken and vegetable bases. Still not low, with the sodium, but lower than the other types.", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can you buy roasted chickpea flour for making gondi?", "loss": false, "prefix": null }, { "from": "human", "value": " here is a picture of gondi..\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGONDI\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\ni've talked about it in the past..\ni think it is wonderful and really wonder if you can make it in your area easily by buying or ordering the roasted chickpeas flour online..\n\ni think it is not available on amazon.. but i can't be sure because i'm accessing from israel", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I have seen it in Indian markets, labeled \"sattu flour\", or roasted besan. I've also seen recipes that explains how to roast the besan in a skillet, so there is a demand out there, and it became available, to save the trouble of roasting the flour.\n\nOut of curiosity, I checked Amazon, and it is available here, though I know it varies in other countries.\n\n\n\t\t\tAmazon.com", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " cool\nso if you can buy on amazon too [in addition to other options].. maybe there is a need for a recipe and tips..\n\ni hope to do it soon", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " here is the recipe i've just finished writing..\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEncrypted Rich text\n\t\t\t\t\t\n\nCryptPad: end-to-end encrypted collaboration suite\n\n\n\n\n\t\t\t\t\tcryptpad.fr\n\t\t\t\t\n\n\n\nif you want me to add the recipe here, let me know..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " If I ground chickpeas before cooking them, I would roast the flour in the oven. I'm pretty sure I did that in the past. Most flour or milled beans are raw at least from my understanding.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " That's a good idea, bliss, and I was also thinking maybe already roasted, unsalted chickpeas (which I seem to see more of in the markets), could be ground into flour? That was before I discovered the flour on Amazon, and I had seen it in the largest Indian market here - in one of those old supermarkets, from the days before the megamarkets. I occasionally go there for things the smaller markets don't carry.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Is chickpea ground not called besan? That was my understanding when I bought some. There may have been different types but I don't remember what I saw in the Indian store. Also have no idea if it was roasted or not. \nAt the time I was experimenting with gluten free for a couple of friends.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tThat's a good idea, bliss, and I was also thinking maybe already roasted, unsalted chickpeas (which I seem to see more of in the markets), could be ground into flour? That was before I discovered the flour on Amazon, and I had seen it in the largest Indian market here - in one of those old supermarkets, from the days before the megamarkets. I occasionally go there for things the smaller markets don't carry.\n\t\t\nClick to expand...\n\nSure, roasted unsalted, then ground, that could be ground into flour, sure! I can't see why not.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Love chick peas. I have chick pea fritters on the menu right now. I have it as a vegetarian option with roasted jerked autumn frost squash, chick pea fritters, romesco, summer corn salsa and crema", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tIs chickpea ground not called besan? That was my understanding when I bought some. There may have been different types but I don't remember what I saw in the Indian store. Also have no idea if it was roasted or not.\n\t\t\nClick to expand...\n\nThe besan is simply the white chickpeas ground into flour. If you saw kala besan, that is the black chickpeas - kala chana - ground into flour; a little darker, but not roasted. Then there are the hara chana - the green chickpeas - which I have not seen ground into flour, even in that Indian supermarket in my area, but I have thought about grinding some and using it in place of the besan, in some of those flatbreads or tikkis, since that is my favorite of the three chickpeas.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I'm assuming the Indian market assumed their Indian customers knew what it was. No other description, just Besan.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " It's like that in a lot of those markets! The worst one I remember was a Chinese market in Philly, in my early days of Chinese cooking, when there were very few markets, even in Chinatown in Philly, and that one had countless things in plastic bags, and unless you knew what you were looking for, and what it looked like, there was no way of finding it, because everything was in Chinese, and nobody would ever be able to help, since few spoke much English at all. And a couple friends of mine could not go in that store, due to the smell from all those \"things\" in the plastic bags. But some of the spices, and things like salted black beans (i.e. fermented soybeans), the other two stores back then didn't stock. Even today, some of the sections of the SE Asian markets have no English writing on the jars, or in some of the produce sections, but the Chinese ingredients have pretty much evolved, so most of them are in English, as well. I've never seen areas in the Indian markets that are not in both languages, fortunately, but things like besan, I guess they figure if you are using it, you must know what it is!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " i've heard chick pea flour is low carb. i'd like to find it too.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Sara, as mentioned, any Indian market will have it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " if you find chickpea flour be sure it is was roasted before grind.\nun roasted is very lumpy and not tasty as much..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " i have no idea where any Indian markets are.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " That's where google is your friend Sara. Just ask \"where is the nearest Indian market\" and poof!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " This is what I get...", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " ohhhhhhhhhhhhhhhhhhhhhh", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " And you can find a market somewhere for ANY type of cuisine, somewhere in NYC, if you know where to look. Back in the early 80s, before Philly got big in the food and restaurant business, various friends and I would travel up to NYC, and I would stock up my kitchen, with both food and kitchenware, and if you were obsessed, like I was, you could find anything! Imagine if I had google, back then - I would have never gotten out! \n\nWhere I used to get some of those addresses was in the glossary of an old cookbook. Almost all had listings for NYC, some for Chicago, some for San Francisco, but none for Philly - just hadn't started eating much here, besides Italian food. Now, I don't even have to go over there, as as there are Indian, SE Asian, Chinese, Mexican, and countless others somewhere nearby. The fact that NJ is now the most densely populated state, probably has something to do with that.", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Peeling peppers, tomatoes, and potatoes. Whats everybody's stance?", "loss": false, "prefix": null }, { "from": "human", "value": " Personally I've never had an issue when cooking with unpeeled tomatoes, potatoes, and peppers when cooking. I think it's rare that i even remove the skin when making mashed potatoes now, and i don't think I have ever removed kin from peppers and tomatoes when making sauces. There's good nutritional value in the skins and I don't like wasting food so I tend to not care so much about the skin. But whats everybody elses view? Skins, yay or nay?", "loss": false, "prefix": "AnonCooks:" }, { "from": "gpt", "value": " I never peel tomatoes.\nI only peel peppers when I've roasted them on the grill or gas burner.\nI peel potatoes for mashed, stews, soups, etc. Not for roasted or smashed potatoes.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I only peel tomatoes for certain dishes. \n\nDepends on peppers. In dishes where they are cooked with lots of other things, nope. I only use colored peppers, not green, for dishes where the pepper is a major or star component. In that case, they get peeled because my husband and I both get a bitter aftertaste if they are left unpeeled.\n\nI mostly peel potatoes simply because I don't like the skin texture.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " Peels, yay. \nIn my tomato sauce I blend the skins away rarely ever strain them away.\nRaspberries and black berries, seeds, I strain out.\nPeppers, only for special dishes or company, not for home cooking.\nI make mashed potatoes with russet potatoes by boiling them or microwaving them, then I put them in cold water, and take the skin off with the back of the knife. If they are a softer skinned potato, like a red one, I'll leave the skin on.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Depends entirely on what I'm making. If I'm oven roasting potatoes, I usually leave the skins on. If they are going into a stew, I peel them before chopping.\n\nTomato skins I don't usually bother removing.\n\nWith thick skinned roasted peppers (e.g. poblanos, Anaheims, etc.), the skins are kind of nasty when left on. So I usually peel those.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " For me, it depends on the condition of the vegetables and the dish that I’m making.\n\nI peel potatoes for potato salad or fries, tomatoes for stewed tomatoes and sauce, tough broccoli and asparagus stems, etc…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Everybody has pretty much covered how I do it, sometimes yes, sometimes no. \nCarrots I peel if they are older as I find the skins nasty. Beets always.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I rarely peel anything; peppers only when needed, like with chiles rellenos, and other Mexican dishes, potatoes and carrots when the skins aren't very good, for whatever reason, and I only occasionally peel tomatoes - that pork ragout, with fresh tomatoes, and ratatouille are two that come to mind, that I peel the tomatoes for, as the skins would end up loose, and floating around in the sauce. This is probably why I don't do that much canning, with all those tomatoes I grow - can't be bothered with it! Though I sometimes roast the tomatoes over an open flame, to char some of the peel, then blend it smooth, so the flavor is still there. Most things have the tomatoes chopped up small enough that the skin isn't a problem.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I’ve never in my life peeled a pepper or tomato. Potatoes depend on what I’m making. I always peel carrots and beets", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I don't like peppers, so I never eat them. Potatoes, I always peel simply because I don't like the skin. Unless I'm having a baked potato or stuffed potato, of course. The only time I'd ever peel a tomato would be for a sauce and I blanche them for that, although I haven't made a sauce in forever. Same with apples. I eat the skin unless I would be making a pie or something and I don't like apples enough to make stuff with them. But real tomatoes and peaches, if I'm lucky enough to get them from a farmer's market I'll eat them whole. Farmer's market peaches actually get inhaled. I love them so much and I can only get them in one place and for a short time. I refuse to buy the crap they call peaches in the store.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " For tomatoes, I almost never peel them. I don't remember peeling them to can them, but that was decades ago. Potatoes, I didn't used to peel them for most things. I did peel them when the skins were, as an English friend put it, disreputable. But, the skins of potatoes seem to be where most of the solanine (toxic glycoalkaloid, common to many members of the nightshade family) is and it has a noticeable negative effect on my arthritis, so now, unless it's baby potatoes, they get peeled. I also peel carrots, unless they are very young, very fresh, and look nice, because they don't taste nice. Peppers, I haven't bothered yet. I would if I were roasting them, but I just buy roasted red peppers when I need them and save myself that effort.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Yeah, depends. I don't like to wash anything so sometimes I do end up peeling.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Everyone else has me covered. It depends on the dish the condition of the veggie. I do always peel beets.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Same as most...\nTomatoes, never. Unless I've thrown them in the freezer. Then I do. I don't actually know why. Habit I suppose.\nPeppers only when blackening, same for eggplant.\nPotatoes depends\nCucumber never\nCarrots sometimes\nBeets, never as I don't eat them \nApples, peaches, apricots never\nLychees, rambutan, banana, orange: always", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tTomatoes, never. Unless I've thrown them in the freezer. Then I do. I don't actually know why. Habit I suppose.\n\t\t\nClick to expand...\n\nI think possibly because they slip off easily when defrosted, no?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I have never had a reason to peel tomatoes or peppers. As far as potatoes go, I get small ones, boil them, then squeeze them in the ricer. Potato comes out, skins stay behind. In fact, I just recently purchased a potato masher at the Dollar and a Quarter Tree (Formerly Dollar Tree) Store.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Depends on the use. I've peeling all of those and also left the skin on all of them.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Have you ever glazed a ham BEFORE you start cooking it?", "loss": false, "prefix": null }, { "from": "human", "value": " Tomorrow for Sunday dinner, I'm cooking a ham in my slow cooker. Now, I know the directions on the glaze packet always say not to glaze the ham until the last 30-60 minutes of cooking to prevent the sugars in the glaze from burning. But would that still apply to using a slow cooker, since you're not really using direct heat from the oven? Basically you're just steaming the ham, right? Will the sugars still burn if I glaze the ham previous to cooking? I'd really like to glaze it tonight and let it sit overnight in the glaze to let all those flavors sink into the meat.\n\nHas anyone had any success (or disasters) glazing the ham previous to cooking in a crock pot?", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Have never done it, but I would say you are taking a risk to burning on the bottom.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tHave never done it, but I would say you are taking a risk to burning on the bottom.\n\t\t\nClick to expand...\n\nI was thinking the same thing, although I have a couple of inches of apple juice in the bottom of the slow cooker. I forgot to mention that.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I honestly don't see the advantage. We just had a ham (huge, will get at least 4 or more meals from it, gulp) She added the glaze at the end and I found it perfect. I think anymore saturation would almost end up being too much - that ham was perfectly sweet to begin with.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI honestly don't see the advantage. We just had a ham (huge, will get at least 4 or more meals from it, gulp) She added the glaze at the end and I found it perfect. I think anymore saturation would almost end up being too much - that ham was perfectly sweet to begin with.\n\t\t\nClick to expand...\n\nThank you, my dear. That makes absolute perfect sense.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " i never have but i know that certain sauces get too absorbed by the meat if you add them too early. like duck sauce and chicken piece.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\ti never have but i know that certain sauces get too absorbed by the meat if you add them too early. like duck sauce and chicken piece.\n\t\t\nClick to expand...\n\nMaybe that's where I've messed up in the past and my ham always comes out too dry.\n\nI'm taking y'all's advice and just waiting until the last hour or less to add the glaze.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Whole Boneless Prime Rib Low-and Slow Cook Time", "loss": false, "prefix": null }, { "from": "human", "value": " Hi everyone, My fist post here.\n\nI’m looking for advice on the cook time for a whole 19lb boneless prime rib that I plan to cook using the low-and-slow method, finishing with a reverse sear. It’s currently dry brining overnight in the fridge.\n\nWhile I’ve made large prime rib roasts in the past with great results, I’ve always “winged it,” and the timing hasn’t been ideal—either finishing too early or taking much longer than expected. Plan to roast at 225°F until the instant read thermometer reads 115°F, rest for ~45 min and sear at 500°F.\n\nDoes anyone have tips for estimating the cook time more accurately, or should I stick to using a meat thermometer and adjusting as I go? Any insight on oven temperature settings and how long to anticipate before the sear would be especially helpful.\n\nThanks in advance!", "loss": false, "prefix": "ctbrown:" }, { "from": "gpt", "value": " I've never brined beef before. \n\nYou can't trust time, you need to use a probe thermometer in the center of the meat until it reads 115F. You can get a wired probe thermometer at Walmart, or even at many grocery stores for about 40 bucks. \n\nIf you start early, and get done early, you can wrap your meat in foil, then wrap that in a towel or two. I put that in a cooler, and the meat stays hot for hours. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I have cooked 3 prime rib roasts many years ago for my brother who got them every year from his company. The first two I cooked them at 300F for 35 minutes a pound and they came out perfect. The third one I used a meat thermometer and cooked it longer than 35 min per pound because it was not up to temperature. This was a mistake because the temperature kept rising after I took it out of the oven and it was overdone. \nI have never cooked a roast at 225F so I don't have any experience with the cook times for that temperature. I just wanted to warn you that the temperature might keep rising after you take it out so you might pull it a little early; however, my experience was with 300F. I got those cook Temperature and times from the \"Culinary Arts Institute Encyclopedic Cookbook\" and they have never let me down.", "loss": true, "prefix": "Gridzheh9:" }, { "from": "gpt", "value": " I use the reverse sear method all the time now.\nI recommend you cut your 19-pound roast down to three 6+ pound roasts. They'll cook faster and more evenly.\nA roast of about 6⅓ pounds should take about 5½ or 6 hours. This includes: resting the roasts at room temperature for one hour, then cooking time at 225ºF (I aim for 125ºF), the resting period and the time to sear at the end.\n\nHowever!! I use a thermometer in the meat during the cooking so I'm not guessing.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Welcome to DC! Please let us know how your roast turns out!", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Yeah the reverse sear is what I do at home and the restaurant. Use a wired meat thermometer and rest for at least an hour covered. I like to season and leave in the fridge for up to 3 days but 24 hours give a decent result as well.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I agree with Andy.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " Gridzheh9 said:\n\n\n\n\t\t\tI have cooked 3 prime rib roasts many years ago for my brother who got them every year from his company. The first two I cooked them at 300F for 35 minutes a pound and they came out perfect. The third one I used a meat thermometer and cooked it longer than 35 min per pound because it was not up to temperature. This was a mistake because the temperature kept rising after I took it out of the oven and it was overdone.\nI have never cooked a roast at 225F so I don't have any experience with the cook times for that temperature. I just wanted to warn you that the temperature might keep rising after you take it out so you might pull it a little early; however, my experience was with 300F. I got those cook Temperature and times from the \"Culinary Arts Institute Encyclopedic Cookbook\" and they have never let me down.\n\t\t\nClick to expand...\n\n\nThat is carryover cooking. Always pull the meat at a lower temperature than what you want to serve. It will keep cooking another five to ten degreesF. \n\nI've only done one rib roast, and did it on the pellet smoker at 250F. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI've never brined beef before. \n\nClick to expand...\n\nIt's a dry brine, which basically means that you rub salt all over the roast and let it sit in the fridge overnight—essentially allowing the salt to penetrate the meat. It's a fairly common practice for prime rib and other roasts.", "loss": true, "prefix": "ctbrown:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tYou can't trust time, you need to use a probe thermometer in the center of the meat until it reads 115F. You can get a wired probe thermometer at Walmart, or even at many grocery stores for about 40 bucks.\n\t\t\nClick to expand...\n\nI plan on using a ThermoPro wired meat thermometer with two probes. I'm really looking for the approximate amount of time it will take to reach temperature so I know when to put it in the oven.", "loss": true, "prefix": "ctbrown:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tI use the reverse sear method all the time now.\nI recommend you cut your 19-pound roast down to three 6+ pound roasts. They'll cook faster and more evenly.\nA roast of about 6⅓ pounds should take about 5½ or 6 hours. This includes: resting the roasts at room temperature for one hour, then cooking time at 225ºF (I aim for 125ºF), the resting period and the time to sear at the end.\n\nHowever!! I use a thermometer in the meat during the cooking so I'm not guessing. \n\nClick to expand...\n\nGood point about breaking down the roast for even cooking and faster results. For me, though, keeping it whole avoids creating extra end pieces, which my family isn’t too fond of. Plus, I’ll be using a convection oven, which really helps with evenness. Thanks for sharing.", "loss": true, "prefix": "ctbrown:" }, { "from": "gpt", "value": " Here's a picture of the roast from last night, before it went into the fridge...", "loss": true, "prefix": "ctbrown:" }, { "from": "human", "value": " But look at all the seasoning that those end pieces must have! I'll take them off your hands come carving time.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I found a YouTube that I think I will use as a guideline, where the guy is cooking a 12lbs roast in what looks to be a convection oven...", "loss": true, "prefix": "ctbrown:" }, { "from": "human", "value": " ctbrown said:\n\n\n\n\t\t\tIt's a dry brine, which basically means that you rub salt all over the roast and let it sit in the fridge overnight—essentially allowing the salt to penetrate the meat. It's a fairly common practice for prime rib and other roasts.\n\t\t\nClick to expand...\n\n\nAh, I was thinking wet brine for some reason. Yes, I salt beef overnight, too. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " ctbrown said:\n\n\n\n\t\t\tHere's a picture of the roast from last night, before it went into the fridge...\nView attachment 72113\n\nClick to expand...\n\n\nDid you have to take out a loan to buy that thing? \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " No, he sold his first born. Wow - what a hunk a hunk a beef! \n\nI dried a roast in my sister's cold cellar, uncovered for 3 days. Was fantastic. If you have a cold cellar or somewhere equivalent you don't even have to put it in the fridge.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Update:\nI started the roast at 1 PM, placing it into a Bosch Benchmark Series 30 convection oven set to 225°F. At that time, the instant-read thermometer registered 38°F. By 5:48 PM, the roast had reached an internal temperature of 116°F. After letting it rest for about 30 minutes, the temperature rose to 128°F. To finish, I returned the roast to the oven for the reverse sear, temperature now set to 500°F, for approximately 10 minutes. The final internal temperature was around 130°F.", "loss": true, "prefix": "ctbrown:" }, { "from": "human", "value": " @ctbrown Beautiful, just beautiful. Hope it's as tasty as it lookes. \n\nHarumph, where are my end pieces?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " That looks fantastic! Congrats.", "loss": true, "prefix": "Andy M.:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Whipped cream frosting - can I freeze it?", "loss": false, "prefix": null }, { "from": "human", "value": " I volunteered to make an Ice Cream Christmas cake this year, and am running into the minor problem that it will have to travel on Christmas Day to my daughter's house 20 minutes away. \n\nThat probably isn't too much of a difficulty - the problem lies in the whipped cream frosting that is used for encasing the layers of the cake - a bit like royal icing - and for decoration. This is basically whipping cream and icing sugar. I would rather do this here at home such that the whole process has been done in my time, but there does have to be the fall-back option that I do that at my daughter's house just a bit before the cake is attacked. \n\nSo the question is - will a frosting of whipping cream and icing sugar whipped to stiff peaks tolerate being frozen? The implication in the recipe is Yes ...'..back in the freezer to chill the whipped cream for 20 -30 minutes', but I would really like to do this stage on Christmas Eve and freeze it over night.\n\nMany thanks", "loss": false, "prefix": "AmBodach:" }, { "from": "gpt", "value": " I did a bit of a search and it seems you can freeze whipped cream icing. But I think the key word here is with the icing as you seem to need to add that as a stabilizer.\nNow this is only what I've just read. I'm not an expert by any means nor have I done it. \nI actually have been looking at doing a Yule Log this year (too late for me now, I think) but I was looking at using ice-cream as the filling. That obviously freezes well! \n\nI'm sure someone will be along soon who is more expert than I.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " This then raises the question that we all need to ask - as to what is the difference between 'whipped cream frosting' and 'whipped cream icing'???? In my ignorance is this one of the problems of US wording versus UK wording? \n\nAnd I was confused when you threw in the word 'stabiliser'.", "loss": true, "prefix": "AmBodach:" }, { "from": "gpt", "value": " AmBodach said:\n\n\n\n\t\t\tThis then raises the question that we all need to ask - as to what is the difference between 'whipped cream frosting' and 'whipped cream icing'???? In my ignorance is this one of the problems of US wording versus UK wording?\n\nAnd I was confused when you threw in the word 'stabiliser'.\n\t\t\nClick to expand...\n\nI don't think there is a difference. I use the words indiscriminately. They might to someone else though! \n\nOh dear, think I've made an assumption. I've had rolled Yule Log cakes on my mind lately and jumped to visualizing that is what you meant. \nCould you define \"Ice Cream Cake\" for me? Ice Cream as in layers inside the cake? Centre of the cake or outside the cake then a whipped cream frosting slathered on? How is it constructed?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " We are fortunate to have a lot of awesome bakers on here. One should have your answer. It may help to share the recipe or at least your ingredients to help them though.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Many thanks for your replies guys. As a 'newbie' here but familiar with other forums, I'm going to do a resume of the recipe, and add in the bits that I seem to need assistance on. This is a US recipe and I've changed the quantities to UK.\n\n9\" dia tin, 3\" deep. Soften 800ml choc ice to go into the bottom, into freezer, out for a layer of crunchy chocolate fudge then back in again. Out again for vanilla icecream to the top of the tin (abt 800ml again). That's where I am at so far.\n\nThen I have to take it out of the tin and \"Whipped Cream Frosting - 450gm whipping cream, 100gm icing sugar, 1 tsp vanilla extract - all into large bowl and beat to stiff tips\". I've then to transfer the 'cake' to a freezer chilled plate, and \"Using an offset spatula, frost the 'cake', keeping back 1 cup for piping decoration. Pipe rosettes on top, and sprinkle with rainbow dots - and put back into the freezer to chill the whipped cream for 20-30 minutes\"\n\nAs I said previously, it's the limit of '20-30 minutes' which is concerning me as I would to like to prepare this on Tuesday evening for transport for 20 to 30 minutes to my daughter's home on Christmas Day.\n\nI hope this all helps and I've not left anything out.", "loss": true, "prefix": "AmBodach:" }, { "from": "human", "value": " It seems that you want the whipped cream to stay whipped, not to melt. The fact that it is frozen seems irrelevant to me. Check out this thread. There are several solutions to keeping the whipped cream nice. Actually, if the icing sugar in the UK has corn starch (which I believe is called \"corn flour\" in the UK), you may not need to do anything special.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tStabilized Whipped Cream - game changer!\n\t\t\t\t\t\n\nYesterday was my hubby's B-day and he always asks for the same thing - A chocolate stout cake, no icing please, and pass the whipped cream. I obliged but thought it might be fun to serve the cake with the cream already on top to look a bit festive and to mimic the top of a mug of oatmeal stout...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " OK, again the disclaimer as to talking off the top of my head. \n\nAs the 'cake' is already frozen ice-cream, applying the whipped cream icing and then chilling for 20/30 minutes - but not necessarily longer. I believe that is more for the benefit of the ice cream itself. To firm it back up after being out for the final decorations. \nThink back to all the other times this cake has been served in your home. What have you done with leftovers? I'm guessing the leftover ice-cream cake might well be mythical but maybe? You must have stored in the freezer. How did the icing fare?\nHow early are you leaving for your daughter's? Is it an all day affair?\n\nThe more I think about it the more I feel you should frost it at your daughter's. Then comes the decision to whip the cream at home or your daughters, I think at your daughter's would be best. \nThe 40 minute trip (traffic n weather) plus the meal, visiting. You are talking certainly more than an hour possibly 2 or even 3 hours before serving. (if you have a hand held mixer that's easy enough to carry along without having to get out her big one) \n\n\n and all that would entail.\nAnyhow - that's my humble opinion. \nYou've got 2 days to decide! LOL let us know what you do and how it turns out after. I am all ears with curiosity!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " For those here in North America the is the Diary Queen franchise that sells Ice Cream Cakes. Those are frosted and kept frozen, no? \nI think I've only ever had one in recent history and that was several years ago. What are their frosting made of?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " There is also Carvel. I think they started the cakes and DQ followed.\n\nIt's been a very long time since we had either, but I do remember they were kept frozen until right before serving. They weren't frosted/iced with ice cream, but neither of us can remember what they used.\n\nAs far as stabilizers for whipped cream, there are products made to do that specifically and you can also use just the plain, unflavored gelatin.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " My gal pal just mentioned to me it is the usual bakery style shortening type of icing that they seem to use. I don't think it is whipped cream at all. \n@medtran49 if gelatin or even the pudding mix is used to stabilize - do you think that the whipping cream as such can be frozen?\n\nand now I've just found this freezing whipped cream\nLOL, will wonders never cease! Can only try!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tMy gal pal just mentioned to me it is the usual bakery style shortening type of icing that they seem to use. I don't think it is whipped cream at all.\n@medtran49 if gelatin or even the pudding mix is used to stabilize - do you think that the whipping cream as such can be frozen?\n\nand now I've just found this freezing whipped cream\nLOL, will wonders never cease! Can only try!\n\t\t\nClick to expand...\n\nAre you referring to her points about freezing whipped cream and stabilizing whipped cream? That info is a little above where that link lands you. I had to look around to find that. The link lands you at her recipe card for making whipped cream.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tAre you referring to her points about freezing whipped cream and stabilizing whipped cream?\n\t\t\nClick to expand...\n\nWell, I did say \"freezing whipped cream\"\n\nWhen I checked the link, even after closing my original tab, it took me right to it. so for @AmBodach here is where the link would have led you to. \n\nWhipped cream freezes well. Just store in a freezer bag with excess air removed. It can stay in the freezer for up to 2 months.\nIf you want to freeze individual servings, place individual servings on a pan lined with parchment and freeze for 30 minutes before storing in a freezer bag.\n\nNow how this would work on your cake I have no idea, might be worth a try... or not!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " In case there is someone else doing a similar - possibly rather daft - project, I looked at whipped cream stabilisers and attempted at short notice to unsuccessfully get tapioca starch, which did seem as one of the recommended products to use.\nIn the end I just plunged straight in, whipped up the icing sugar sweetened double cream and plastered it on a bit like royal icing - plus some twirly decorations and some brightly coloured sprinkles.\nBack into my freezer overnight - it looked good the next morning and happily travelled in a large polythene box with a couple of freezer blocks the 20 minutes to my daughter's freezer.\nIt was taken out about 30 minutes before it was sliced with a warmed-up knife, and was greeted with great joy. It went back into my daughter's freeezer and the second half looked just as good on boxing day evening when it fed a second round of the family.\nMany thanks to all who contributed to this discussion, and I hope that this brief report will re-assure any other ice-cream cake makers !!!!", "loss": true, "prefix": "AmBodach:" }, { "from": "human", "value": " @AmBodach Well, that's fantastic! Congratulations. So very happy for you and your consumers. \nI now predict you will be invited all over the country side and to bring an ice-cream cake. And if there wasn't a big pond of water between us I might even be one to invite you.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Many thanks, dragnlaw - what's the explanation behind your handle - Am Bodach means The Old Man in Gaelic, and is a regular mountain name in Scotland.\nI'm not sure that at the moment I want any such invitations - and just being an 'assistant cook' at the moment is just about my level. \nHowever having found this forum and being aware of the pond seperating us, but then our common language which has its divergences such that decoding US recipes can be quite fun, I may well be back for assistance again.", "loss": true, "prefix": "AmBodach:" }, { "from": "human", "value": " I certainly hope you will stick around and browse here, at least once in a while. Even people who think they are quite inexperienced cooks can have a gem of knowledge to impart to someone asking a question. \n\ndragnlaw - came about when I was playfully telling my new son-in-law that as his mother-in-law I was a terrible dragon and to watch himself! \nI was his dragon-in-law, shortened to drag-n-law.\nAncestry is Welsh - German. First, maiden and marriage names are all Welsh.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Shrimp Po' Boy", "loss": false, "prefix": null }, { "from": "human", "value": " Hi all,\nNew here! I am located in New Mexico, but love trying new food from all over the country and world. We have a very limited cuisine here, which is why I try out New recipes whenever possible. Today my question is about Po Boys. What would you all recommend for cooking the shrimp? I want something authentic, but unfortunately, most of what I am able to find for recipes are generic and sound pretty middle of the road. Thanks in advance!", "loss": false, "prefix": "jyoung873:" }, { "from": "gpt", "value": " I'm from Port Arthur, and love cajun. You will usually find fried seafood on po'boys, so breading and frying your shrimp would be appropriate.\n\nThe hardest thing to get \"authentic\" is the bread. You can't gat it outside of Louisiana. I can't get it in Dallas. But, a good French baguette will work. You want a sturdy crust with a soft crumb.\n\nHere is a good video by one of my favorite cajun chefs making shrimp po'boys. He shows how to make an aioli from scratch, too, and how to \"dress\" your sandwich. \n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Where was the garlic in his \"aioli\"?\n\nBut, I loved what he did with the tomato. That makes nicer looking pieces than when I take the seeds out of tomatoes to use. (My arthritis acts up when I eat tomato seeds).", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " For that type of Sandwich, Crusty soft white inside, Try Bolilos.\nAre available in Southwest.\nFor the spread.\nI just make an easy Remulade.\nOr even just bottled Tarter Sauce.\n\nHeck. Add some New Mexico Green Chille !\nMake it Your Own.\nEric, Austin Tx.", "loss": true, "prefix": "giggler:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tWhere was the garlic in his \"aioli\"?\n\nBut, I loved what he did with the tomato. That makes nicer looking pieces than when I take the seeds out of tomatoes to use. (My arthritis acts up when I eat tomato seeds).\n\t\t\nClick to expand...\n\nHe mixes the terms aioli and mayonnaise. That's a mayo he's making and not an aioli but he does say if you don't like the way he mixes the terminology, that's tough, lol, whatever.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tHe mixes the terms aioli and mayonnaise. That's a mayo he's making and not an aioli but he does say if you don't like the way he mixes the terminology, that's tough, lol, whatever.\n\t\t\nClick to expand...\n\nYeah, I have heard that people have started using the term \"aioli\" to mean any flavoured mayo. So, what was his flavoured with? Cane vinegar?\n\nI heard him say that you don't like the way he says, or maybe he said pronounces mayonnaise, tough. Well, he might have said that about terminology too.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tYeah, I have heard that people have started using the term \"aioli\" to mean any flavoured mayo. So, what was his flavoured with? Cane vinegar?\n\nI heard him say that you don't like the way he says, or maybe he said pronounces mayonnaise, tough. Well, he might have said that about terminology too.\n\t\t\nClick to expand...\n\n\nHis pronunciation of Mayonnaise has sort of a cajun accent to it. People from SW Louisiana have varying degrees of cajun accents. Chef Toups has kind of a hybrid accent, as a lot of younger people do. Most of my friends growing up had no accent, but their parents and/or grandparents did. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tHe mixes the terms aioli and mayonnaise. That's a mayo he's making and not an aioli but he does say if you don't like the way he mixes the terminology, that's tough, lol, whatever.\n\t\t\nClick to expand...\n\nActually, he says\"if you don't like the way I say mayonnaise, tough.\" \n\nI like the way he does the red onions and tomatoes as well, though I will probably slice the red onions thinner, possibly soak them in ice water if they are strong. Or maybe use sweet onions or shallots.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " @jyoung873 I hope you will share how you make it with us and let us know how it turned out! Welcome to DC!", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " You had me at shrimp.", "loss": true, "prefix": "rodentraiser:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Are cooked, dried curry leaves are edible?", "loss": false, "prefix": null }, { "from": "human", "value": " i bought dried curry leaves..\n\nare they ok to eat after cooked?\n\nthey seem hard to be taken out of the stew that i plan to make.. [when it's ready..]\n\nmaybe i will have more indian questions to add here later..\n\nthanks..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " No, they are like bay leaves. Flavoring but not for eating.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti bought dried curry leaves..\n\nare they ok to eat after cooed?\n\nthey seem hard to be taken out of the stew that i plan to make.. [when it's ready..]\n\nmaybe i will have more indian questions to all here later..\n\nthanks..\n\t\t\nClick to expand...\n\nDried curry leaves are basically a flavoring, and you can just leave them in the dish so they keep adding taste while you eat.", "loss": true, "prefix": "jazzerlord:" }, { "from": "gpt", "value": " I've only ever bought fresh curry leaves, and you can definitely eat those after you cook them. Normally you fry them along with the other aromatics and they soften up in the oil or ghee.\n\nTip: if you want to remove them, leave them on the stalk. One of the chickpea dishes I prepare calls for 20-30 curry leaves. I can't imagine trying to remove that many curry leaves from the finished dish.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " I always use fresh, and I always eat them. But I can't say anything about the dried ones - if they seem hard, I wouldn't eat them.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I use fresh as I got a curry tree in the garden (well, I had one, I got suckers coming up all over now)\nAnyway, I normally chuck them, like bayl eaves, but you could eat them I suppose", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " i see", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I think they are hard and unpleasant to eat get in your mouth. You could put them in a tea infuser or wrap them in cheese cloth with a food safe string. That way you would get the flavour and easily remove them later. If they are still on the stalks, you could tie those together with food safe string and tie the other end of the string to the handle of the pot to make them easy to find and remove.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " i don't have a tea infuser or cheese cloth....\nthe plan is to pressure cook the stew.. so i will not use the curry leaves that i bought eventually. i don't want them to block the valve..\ni haven't thought of this before i bought the leaves..\n\ntnx\n\nedit..\ni will add other more intense spices and flavors like hing.. garam masala.. better than bullion.. and more..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tedit..\ni will add other more intense spices and flavors like hing.. garam masala.. better than bullion.. and more..\n\t\t\nClick to expand...\n\nIf you are thinking adding more spices will replace the curry leaves, this is not the answer. In my opinion, you are better off just leaving the curry leaves out of the recipe, rather than overpowering the dish with other spices.\n\nIn the future maybe try to find a source for fresh curry leaves.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " @ Seeing-to-Believe You should be able to find fresh leaves in Israel.\nIf the leaves are whole I don't think they will block your valve any more than any other ingredient in the recipe. \nI distinctly remember my mom leaving them in. \nJust remember to count them when you take them out. Three in - Three out. Just as you do with Bay Leaves. \nThose dried leaves can be very sharp and can cut your mouth/throat.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I have never had a problem with the curry leaves being sharp and pointed, like bay leaves. And the way I use a lot of them is at the end of the dish, when the tempering spices are fried, in a small amount of oil, the curry leaves usually added last, with the asafoetida, and it fries briefly, until crisp, then stirred into the dish, and it's not cooked long, yet it's never crisp or sharp when I eat them - they soften in no time.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " can you tell me why the hing is added at the end?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tcan you tell me why the hing is added at the end?\n\t\t\nClick to expand...\n\nThat's just something traditionally added at the end, when making a tarka, though it's not always added. Here's the way it's usually made: 2-3 tsp vegetable oil, ghee, or coconut oil are heated in a small pan - for Indian cooking, these pans are specifically for this purpose, and I have a 1 qt saucepan I use mostly for this. Some black mustard seeds are usually added first, and heated until they start popping, then some cumin seeds added (sometimes these are added with the mustard seeds), followed quickly by some whole chilis - if used - and rolled around in the oil until browning, then the asafoetida and curry leaves are added, and the leaves usually crackle and dry out quickly, then this mix is poured onto the dish it is being used in, and the surface of the food sizzles, from that hot oil. In most dishes, it is stirred in, followed by some chopped cilantro, and it's done. This hot oil probably drives off the unpleasant aromas from the asafoetida, as that flavor is never in any of the foods I use this method with, like simmering for long periods of time. This method usually takes less than 30 seconds, once the oil is heated up!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Pepper, would most of the flavour of the curry leaves be in the oil at the point one pours it onto the food? Could the leaves be removed to avoid getting them in the food, but still have added flavour? What about other ingredients, would they have added most of their flavour to the oil?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " TL, I never thought about removing any of those spices, because I just eat all of them, with the dish. Especially the hot peppers! \n\nSome Indians remove the leaves (as well as the hot peppers!), as they eat, but some just eat them, like I do. As with anything, taste is subjective and especially with spices.", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Butter", "loss": false, "prefix": null }, { "from": "human", "value": " Not sure where to put this. I, like uesing butter. I, keep it in a closed cotainer with a lid. I, am relutant to keep it on the counter, so it is soft, when, I want to use it. Hoe do you keep your butter. Thanks for the help", "loss": false, "prefix": "White Rook:" }, { "from": "gpt", "value": " I keep mine on the counter, but I only load up the container with a half stick at a time. That lasts me about a week.\n\nNothing worse than hard butter.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " Except what we use for toast, etc. we keep it in its original package in the refrigerator. Otherwise, the butter we want to stay soft lives in a \"butter bell\" on the kitchen table. Have been doing this for more years than I can count.\n\nFor more information on what a butter bell is, look here: \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\twhat is a butter bell - Bing\n\t\t\t\t\t\n\nIntelligent search from Bing makes it easier to quickly find what you’re looking for and rewards you.\n\n\n\n\n\t\t\t\t\twww.bing.com", "loss": true, "prefix": "Katie H:" }, { "from": "gpt", "value": " I do the same as Steve; I keep it on the counter. I tried putting out the equivalent of 1/2 a stick, but it got used up too fast, especially now that I am watching my sodium. I'll have to see how it goes leaving out a whole 1/4 lb of unsalted butter. I was using mayo for spreading on bread for most sandwiches, but there is a lot of salt in mayo.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Steve Kroll said:\n\n\n\n\t\t\tI keep mine on the counter, but I only load up the container with a half stick at a time. That lasts me about a week.\n\nNothing worse than hard butter. \n\nClick to expand...\n\n\nButter I am going to cook with stays in the fridge. For spreading on breads, I sometimes have some out on the counter. Like Steve, I only keep a partial stick out -- what I think I'll use in a week. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I generally use hard butter but have a little that I keep out, mostly for sandwiches where I haven't toasted the bread.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " i could never leave food on the counter.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I keep 1/2 pound butter in a sealed container in my cupboard. The other half is another sealed container in the fridge. Taken out when the first one is depleted. Soon after I then take out a frozen one to defrost. \nThat is my salted butter. I go thru A LOT of butter - too much probably. It's my holy trinity.... butter, bacon and butter. \nMy unsalted butter I keep in the fridge. \nWhen I make ghee - depends on how clear it is. Super clear I keep (covered) in the cupboard. If I don't get it super clear I keep it in the fridge.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Most of the butter is in the fridge or freezer. I keep a butter bell on the counter which holds a stick of butter when newly filled. It keeps the butter fresh and at room temp. for a couple of weeks or more.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I have a butter bell on the table - picked that habit up long ago and far away.\n\naround here, works fall to spring, but summer time the ambient temp is high enough that the butter falls out and into the water seal.", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " Mine is always in the fridge\n\nBut you could look into a butter bell", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " We also keep butter in a butter bell and have done so for years. We do have butter in the fridge for cooking, etc. when we want to measure easily, but a butter bell is simple and keeps butter well!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " DIL uses a butter bell, but when it needs washing, another container is recruited. \nFluctuates between 3 maybe 4 different vessels. \nIs one better than the other? \nDepends on who you ask.\nThey are all kept on the counter.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Never heard about a butter bell. going to have to look into one", "loss": true, "prefix": "White Rook:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tDIL uses a butter bell, but when it needs washing, another container is recruited.\nFluctuates between 3 maybe 4 different vessels.\nIs one better than the other? \nDepends on who you ask.\nThey are all kept on the counter.\n\t\t\nClick to expand...\n\n\nI have experienced dark/black streaks developing in butter bell contents.\nwhen it's empty, I wash/dry, put it in a cold oven set (for other reasons) to pre-heat to 350-450'F. which basically 'sterilizes' the butter bell.\n\nit's rather well established that butter does not \"rot/decay/go bad\" at room temps over short-to-medium-to-long-term-time. my butter bell holds ~4 ounces/113g at a clip - which last me (the only one in the house that \"dares\" to eat it . . . with glee...) 3-4 weeks. I use it - soft state - on fresh toast/bread/biscuits/pancakes/waffles/etc. given the limited use, I splurge for a plugra / high fat (unsalted) butter for that specific use.\n\nthe fridge has more butter for saute/cooking/roux/etc.\nI guess that makes me \"bi-buttery?\"", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " I used to keep one stick at a time in a butter bell, but I got tired of fishing it out of the water seal, so now I just keep it in a flip top butter dish on the counter. I go through it fast enough that it never spoils.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I use a special container for oil that keeps it in good condition, and I keep it in a cupboard or on a shelf, away from light and heat.", "loss": true, "prefix": "Sweetbun:" }, { "from": "gpt", "value": " I use Can't Believe It's Not Butter to spread on bread I'm using for tuna melts or grilled cheese sandwiches. That staqys in the fridge. Otherwise, I keep a stick of regular butter in a butter dish on the counter in winter. In summer, if it doesn't get used within a few days, I have to put it in the fridge or it'll melt in the dish. I use the real butter for cooking or for recipes or for putting into pans to grease them up.\n\nAny butter I'm not going to use for a couple weeks goes in the freezer.", "loss": true, "prefix": "rodentraiser:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Drying/preserving egg plant", "loss": false, "prefix": null }, { "from": "human", "value": " I'm sure I read something about dried eggplant and I think it was somewhere here.\n\nCan you dry eggplant?\nAnd what's the process?\nDo you salt it first to get rid of bitterness?\nAnd what about discolouring? Maybe a salt/vinegar soak?\n\nI want to try with a couple of my eggplants now, before the production peak.\n\nAnd any other ideas about preserving?\nMaybe in olive oil?\n\nAny ideas are welcome\n\nDrying would be great as my freezer is quite full", "loss": false, "prefix": "Badjak:" }, { "from": "gpt", "value": " maybe start here...on page 4, but pages 1, 2, or 3 might be good too.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEggplant\n\t\t\t\t\t\n\nDidn't you try to reconstitute it, with a little liquid of some sort? It doesn't look burned, and I use more dried eggplant than fresh, after soaking it a few hours.\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Can everyone taste that eggplant bitterness equally? I ask, because I've never tasted bitter eggplant. There are other vegetables that people talk about tasting bitter, but I don't think I am one or maybe I just got used to it. Like rocket or arugula, it was very bitter, but now I kind of like it and the bitterness.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " there is a lot of folklore / old tales about eggplant / bitterness / whatever.\n\nmodern science to the rescue! the compounds that make the bitter can be identified and measured! (big lab required . . . )\n\nwhen properly cultivated, any bitterness is 'right under the skin' - so if you peel the eggplant, you should not experience any bitterness.\n\n\"the bitterness is in the seeds\" - no, not any longer.\nregardless, large eggplant with cavities/voids formed in/around the seeds/center . . . 'overgrown' - not good eats.\n\ncultivation also plays a role. eggplant that has 'experienced' drought/dry conditions as it matures is apt to have 'more bitterness under the skin'\n\nrecipes/ dishes / cooks that do not peel the eggplant - that can be a bitterness problem.... and not a foregone issue - as some eggplants due to cultivation and/or variety may not have any noticeable 'bitterness under the skin'", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " That's something I do every season; in fact, I dehydrate more of my eggplant than I can eat, in the season, and with just 5 or 6 plants, I get more than I can eat all year. Just cut into larger pieces that normal, as they shrink, and don't totally expand. I have weighed some of them every year, when I dry them, and they always dehydrate from a lb down to approximately 1.33 to 1.4 oz, so for an approximate pound equivalent, I just soak 1.5 oz.\n\nI always soak them in some hot water, with a weight on top, to keep them under. Depending on what I'm putting it in, I sometimes only soak it 20-30 minutes, if it will be in something cooked for longer, like a soup or a curry, but if something like a stir-fry, I let it soak longer, to totally soak through, but what's surprising, is that the eggplant will not get mushy, except when pressure cooked, and even then, it takes a long time. And they keep just about forever, as long as kept in a glass jar, with a rubber seal. I always put some silica desiccant packets in them, just to be safe.\n\nUpdate - as for the bitterness, a lot of that has been bred out of the eggplant varieties, and I've never had any bitterness in any of those Asian varieties I've grown, or the few larger varieties I've tried. And I almost never peel it.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " The whole “bitterness” thing is a bit baffling to me, simply because bitterness is one of the five flavour profiles that we identify.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThe whole “bitterness” thing is a bit baffling to me, simply because bitterness is one of the five flavour profiles that we identify.\n\t\t\nClick to expand...\n\nAnd we often add things for small amounts of bitterness to a dish, especially when it is a complex dish, with layers of flavors. There are actually those tiny eggplants with various names - bitter eggplant pea eggplant are two names, and they are delicious when added to a Thai curry. But not something you would cook as the main vegetables. \n\nBut then, there's bitter melon. I even know an Indian lady that wants to eat these things, but can't get herself to like them! And the ones I gave her for the garden, which she got to grow better than I do, are the mild ones, used in China and SE Asia, compared to the ones in most Indian markets.\n\nAnd then there are all the different types of \"bitters\", used for making alcoholic beverages.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I definitely get some bitter eggplants, probably due to growing conditions, so the bitter is not a myth \nMaybe it is for those grown commercially under the right conditions, but mine can and do get bitter. Too bitter at times \n\nI may have to reconsider drying as I do like my eggplants to get mushy and disappear in the sauce.\n\nI will still try some though\n\nThanks", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Bitter is definitely noticed more by some people than others, e.g., super tasters tend to taste it a lot and find it very unpleasant.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Pepper, any tips on drying eggplant? You have dehydrator that you use to dry them, don't you? Do you happen to know if they can be dehydrated just by drying them out without a mechanical dehydrator?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I thought of laying them out on shade cloth/mosquito net and a small fan \nI got the temperature", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I never peel or salt my eggplant. JM2₵", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tI thought of laying them out on shade cloth/mosquito net and a small fan\nI got the temperature \n\nClick to expand...\n\nThat should work Badjak. Turn them at least once a day. Don't slice them too thick. Just under 2 cm. Try to choose ones that have almost reached maturity. Not older ones. \nGlobe eggplants fair best cut across the equator, while the elongated Chinese or Asian eggplants are best cut lengthwise top to bottom.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tPepper, any tips on drying eggplant? You have dehydrator that you use to dry them, don't you? Do you happen to know if they can be dehydrated just by drying them out without a mechanical dehydrator?\n\t\t\nClick to expand...\n\nI'm sure they could be dried that way, as long as you aren't in a very humid area. I couldn't do that in my area, due to humidity.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " why do you want to dry it? it's available fresh and cheap all year round isn't it?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " @HeyItsSara I believe Badjak grows her own. Can't get much cheaper than that. There are still off seasons for those eggplants, so dehydrating is probably the best way to go. \n\n@Badjak just have to figure out how you want to use them after.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Yep I grow them.\nGot a test batch going that was salted and rinsed.\nAnd vinegared to prevent browning\nNow within 15 minutes, it actually felt they were semi-cooked.\nRinsed, squeezed dry and put them on racks. (Trivets actually)\nWe'll see what happens", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tThe whole “bitterness” thing is a bit baffling to me, simply because bitterness is one of the five flavour profiles that we identify.\n\t\t\nClick to expand...\n\nWe can taste bitter to be able to avoid it. Many food toxins taste bitter to humans.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tWe can taste bitter to be able to avoid it. Many food toxins taste bitter to humans.\n\t\t\nClick to expand...\n\nBut people don't do they? They declare Kale is delicious! Beet and Radish greens. Collard greens, mustard greens, arugula, dandelion. Notice a trend here? Even quinoa can be bitter when not cooked to death!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tBut people don't do they? They declare Kale is delicious! Beet and Radish greens. Collard greens, mustard greens, arugula, dandelion. Notice a trend here? Even quinoa can be bitter when not cooked to death!\n\t\t\nClick to expand...\n\nThere are lots of things that we never included in our diet that are bitter. And, a little bitter is a little toxin, so not so dangerous. \"The dose makes the poison.\"", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: ISO help w/marshmallow foam", "loss": false, "prefix": null }, { "from": "human", "value": " I've made some marshmellow foam (cheated slightly by using egg white liquid pre-prepped), I got all of the mixtures correct (cup of sugar, 4 egg whites, 1/4 teaspoon of cream of tartar, and vanilla extract 1 teaspoon)... but I've made two separate batches and each time I'm getting separation. I've storied the marshmellow in a sealed sandwich bag in the fridge and each time I get separation within a few hours.\n\nWhere am I going wrong? And can I remix this or is it ruined (the white foam smells fine and tastes fine)", "loss": false, "prefix": "cbruiners:" }, { "from": "gpt", "value": " Why don't you just take one of those batches and try. If it starts to foam up (and it probably won't get quite as fluffy as before) you could perhaps try a small amount of corn syrup drizzled in while beating. \nI've never made it and am just talking off the top of my head the first things that came to mind.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I've never made marshmallow fluff, but offhand, most recipes I've seen call for corn syrup. And you didn't mention it in your recipe. You might also consider increasing the cream of tartar to 1/2 teaspoon. Cream of tarter acts as a stabilizer for whipped egg whites.\n\nIf all else fails, find another recipe.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Thanks all, I certainly haven't used corn syrup, I'll try increasing the cream of tartar...", "loss": true, "prefix": "cbruiners:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: French Onion Pimento Cheese", "loss": false, "prefix": null }, { "from": "human", "value": " Hello everybody! I'm new here. I've asked the almighty Google for a \"French Onion Pimento Cheese\" recipe and have come up empty, with the exception of a hot version,\nwhich used packaged French onion soup mix, but I am looking to make a cold version, using chilled caramelized onions. I already know how I'm going to make it but was just\ncurious if any body else had thought of making something to that effect?", "loss": false, "prefix": "alternacook:" }, { "from": "gpt", "value": " Welcome to DC! While I love French Onion and Pimento cheese, I've never thought to put them together. Give it a try! It seems that you have something in mind, which is how most good recipes start. I'd love to follow the progress, and I believe it would make for a good spread (if that is what you are going for!)", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Yes, it sounds really tasty. You don't mention what the end product is for, a dip for crudities/crackers, or a sandwich type spread, which would be thicker, no?\nIn either case, I would make sure the carmelized onions were chopped small enough to be:-\na) when dipping out of the cream cheese mix without hanging over the edges of crackers, etc. Might drip on a lap, table, floor.\nb) if using as a spread for sandwiches, etc. short enough that when you take a bite a long strand of onion doesn't flop out to hang down someone's chin.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I would be making it for a dip. And you're right, a small dice on the onions would be the\nway to go. Thank you for your input.", "loss": true, "prefix": "alternacook:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n\t\t\tWelcome to DC! While I love French Onion and Pimento cheese, I've never thought to put them together. Give it a try! It seems that you have something in mind, which is how most good recipes start. I'd love to follow the progress, and I believe it would make for a good spread (if that is what you are going for!)\n\t\t\nClick to expand...\n\nIf it turns out well, I will post the recipe.", "loss": true, "prefix": "alternacook:" }, { "from": "gpt", "value": " Yes Please!", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can you buy roasted cashews that have their skin on?", "loss": false, "prefix": null }, { "from": "human", "value": " here is a picture..\nit is nice in my opinion and somewhat more interesting in taste and texture than ordinary cashews\n\nhard to find tho..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Never noticed nor looked for them. Sure sound interesting though.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I think it has something to do with a toxic substance on the skin, though I don't know if it was the skin directly on the nut - I recall there are two layers under the shell, which is also toxic, so care has to be taken, when shelling these. Not something I would want to do! \n\nI just got a deal on raw cashew bits and pieces, at the indian store yesterday, just over $3/lb ($3.49/500 g). It's always cheaper, but this was almost half the price of another brand, just above it. I almost always use the raw pieces, in the Indian dishes, often as cashew milk.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Has anyone ever seen the videos showing how they shell cashews? Super interesting. Tedious work. In the video I've seen, they had workers shelling the cashews one by one on some ancient looking machine. They take one cashew and put it on the machine, then pull a lever to bring a press down to crack the shell, then continue on, doing them one at a time.\n\nThis was in Asia somewhere, I believe. There might be more modern ways of doing it elsewhere. But stuff like that fascinates me. And I absolutely love cashews. My favorite nut. Besides my son.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " i did not know any of this!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " The toxicity of cashews is why you do not find them in their shells here and are always at least steamed (cooked).", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I\n\n\ndragnlaw said:\n\n\n\n\t\t\tThe toxicity of cashews is why you do not find them in their shells here and are always at least steamed (cooked).\n\t\t\nClick to expand...\n\nWe can buy them raw here, at least unroasted.\nI will have to check with the farmer if they have been heat treated in one way or another.\nI roast them myself", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " The ones that say \"raw\" are actually steamed - they are just very light in color, and don't get much flavor, until roasted or fried.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " That's what I was thinking pepper. Plus perhaps the steaming is actually part of the process in order to remove the skins.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tHas anyone ever seen the videos showing how they shell cashews? Super interesting. Tedious work. In the video I've seen, they had workers shelling the cashews one by one on some ancient looking machine. They take one cashew and put it on the machine, then pull a lever to bring a press down to crack the shell, then continue on, doing them one at a time.\n\nThis was in Asia somewhere, I believe. There might be more modern ways of doing it elsewhere. But stuff like that fascinates me. And I absolutely love cashews. My favorite nut. Besides my son.\n\t\t\nClick to expand...\n\ni knew of this.. this is why i don't buy much cashews usually.. there was a period i didn't buy at all", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti knew of this.. this is why i don't buy much cashews usually.. there was a period i didn't buy at all\n\t\t\nClick to expand...\n\nI'm a little confused as to why you don't buy them? Is it because of the labor involved?", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " exactly..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " i like these roasted/fried fava beans and peas too", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\texactly..\n\t\t\nClick to expand...\n\nWell, I imagine in some countries they probably have more modern equipment for shelling the cashews. The video I watched was from a small area of Asia where that was probably the only equipment they had. The workers, however, didn't seem distressed or anything. They appeared to be very skilled at what they were doing.\n\nWhat fascinates me is what cashews look like before they're harvested and shelled. They're actually quite pretty.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Is the upper part of it edible? Or just the nut? Anyone know?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tIs the upper part of it edible? Or just the nut? Anyone know?\n\t\t\nClick to expand...\n\nFound this quickie piece of info...\n\nCashew fruit \nThe cashew fruit is a fleshy, pear-shaped stalk called a cashew apple that grows on the branches of the cashew tree. The cashew apple is not the true fruit, but rather the structure that contains the drupe. The cashew apple is juicy and has a fruity, vegetal, and nutty taste. \n\nCashew seed \nThe cashew seed is the edible part of the cashew that most people know as a cashew nut. The cashew seed is kidney-shaped and is often called a cashew. \n\n\nCashew shell \nThe cashew shell is inedible because it contains a toxic substance called urushiol. Roasting cashews destroys urushiol, so roasted cashews are safer to eat.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I did some googling. Apparently, the machinery to separate the nut from the shell has gotten better and doesn't break as many of the nuts anymore. However, a lot of the processing is still done by manual labour. \n\nI often don't buy cashews, like @SEEING-TO-BELIEVE, out of concern for the workers. It's nice that some of them have better working conditions, but unless they are certified in some way, like maybe \"Fair Trade\", I'm not going to just guess that the working conditions are fine.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Here's an article on the cashew industry insofar as Canada is involved.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I've often wondered at the fallout for the workers themselves should their products be shunned.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Here's an interesting article that's probably worth a read. Much of this, to be honest, I never even gave any thought to. \n\nThe Dark Side of the Cashew Industry", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: When making stuffed bell peppers, do you blanch the peppers first?", "loss": false, "prefix": null }, { "from": "human", "value": " I always have, for 5 minutes, then into an ice bath they go. However, to be honest, I'd like the peppers - once they're done baking and ready to eat - to be more on the firm side. Not necessarily crunchy-raw, but I'd like them to have more of a bite.\n\nShould I maybe blanch for less time? Like maybe 2 and 1/2 minutes instead of 5? Or not blanch at all? I've never not blanched my peppers, so I don't know how they would turn out if I stuffed them raw before baking in the oven. And mine bake for at least 45 minutes to an hour, since my stuffing consists of raw ground meat and rice. I don't really want to change that, meaning cooking the meat before stuffing the peppers, because I like the texture of the beef/rice mixture after it's baked, plus the flavor the fat from the ground beef gives the pepper dish as it cooks. Just in case anyone would suggest cooking the meat first. I don't want to do it that way.\n\nHow do you do yours? And how do I make it so that the finished product isn't as soft?\n\nDanke!", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I never blanch. If you're stuffing peppers with meat and rice the pepper should cook completely by the time the meat and rice are done. The peppers are the outer layer of the dish. Heat has to penetrate the pepper and travel to the center of the stuffing to cook the meat and rice. All that time the peppers are cooking.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tI never blanch. If you're stuffing peppers with meat and rice the pepper should cook completely by the time the meat and rice are done. The peppers are the outer layer of the dish. Heat has to penetrate the pepper and travel to the center of the stuffing to cook the meat and rice. All that time the peppers are cooking.\n\t\t\nClick to expand...\n\nPerfect! Thank you so much. Making them for Sunday dinner this weekend and, for the first time ever, I'm going to go ahead and stuff them raw. \n\nThanks for the great explanation", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " My DH uses a plumber's torch outside to char the skin so we can remove it. The skin has a bitter taste to both of us so we prefer it gone. \n\nUsing the plumber's torch just barely softens the pepper versus charring under the broiler. The pepper will still stand up by itself with no problem after being torched.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\t\t\tMy DH uses a plumber's torch outside to char the skin so we can remove it. The skin has a bitter taste to both of us so we prefer it gone.\n\nUsing the plumber's torch just barely softens the pepper versus charring under the broiler. The pepper will still stand up by itself with no problem after being torched.\n\t\t\nClick to expand...\n\nThat's a pretty good idea. Although, honestly, the skin doesn't bother me.\n\nThe only time I remove the skin is after I've blackened it in the oven to make roasted red peppers for another recipe.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " i don't think so. i do sautee the meat first and truthfully i'd prefer not to do that ahead of time either.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " I don't blanch the peppers, either. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\ti don't think so. i do sautee the meat first and truthfully i'd prefer not to do that ahead of time either.\n\t\t\nClick to expand...\n\nI never cook the meat first. In a bowl, I just mix the ground beef with the cooked rice (generally just standard white rice) and add salt, pepper, a few other seasonings and the chopped tops of the peppers that I have cut off, as well as diced onion. Then I mix in a few tablespoons of soup (from a can of condensed tomato soup) to moisten the entire mix, then stuff it all into the peppers. I pour the rest of the soup over top of the peppers after adding a small amount of water to thin it out some. And that's it.\n\nI know some people like to use tomato juice or some other type of tomato sauce. But I've just always liked the flavor the condensed tomato soup gives the peppers.\n\nBut yeah, since I stuff the peppers with a raw ground beef mixture, after blanching the peppers first (which I'm not going to do this time) and having to bake the peppers long enough to thoroughly cook the ground beef, that's probably why my peppers become too soft.\n\nNot blanching the peppers first sure would save me a big step.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tI never cook the meat first. In a bowl, I just mix the ground beef with the cooked rice (generally just standard white rice) and add salt, pepper, a few other seasonings and the chopped tops of the peppers that I have cut off, as well as diced onion. Then I mix in a few tablespoons of soup (from a can of condensed tomato soup) to moisten the entire mix, then stuff it all into the peppers. I pour the rest of the soup over top of the peppers after adding a small amount of water to thin it out some. And that's it.\n\nI know some people like to use tomato juice or some other type of tomato sauce. But I've just always liked the flavor the condensed tomato soup gives the peppers.\n\nBut yeah, since I stuff the peppers with a raw ground beef mixture, after blanching the peppers first (which I'm not going to do this time) and having to bake the peppers long enough to thoroughly cook the ground beef, that's probably why my peppers become too soft.\n\nNot blanching the peppers first sure would save me a big step.\n\t\t\nClick to expand...\n\n\nI don't pre-cook the meat, either. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI don't pre-cook the meat, either.\n\nCD\n\t\t\nClick to expand...\n\nGood to know I'm not the only one. But yeah, I make the peppers the way my mom used to make them. Just like with cabbage rolls, I always stuff the peppers and the cabbage with raw meat and rice.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tGood to know I'm not the only one. But yeah, I make the peppers the way my mom used to make them. Just like with cabbage rolls, I always stuff the peppers and the cabbage with raw meat and rice.\n\t\t\nClick to expand...\n\n\nI don't remember how my mom made stuffed peppers. They were dry and under seasoned... that how she cooked everything. I don't put rice inside my peppers, which is not normally what people do. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI don't remember how my mom made stuffed peppers. They were dry and under seasoned... that how she cooked everything. I don't put rice inside my peppers, which is not normally what people do.\n\nCD\n\t\t\nClick to expand...\n\nI imagine not everyone uses rice, but my mom always did. So it's just one of her things that I picked up.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I've done them both ways and yeah, would prefer the peppers with more crunch. I did then, just recently, try them raw. They were much better. The do not freeze well though as the peppers immediately revert to the same as parboiled. \nBut certainly worth trying to find out if you like them.\n\nand yes, I have had recipes using both raw meats and cooked.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I don't blanch the peppers first. For me, I prefer them a bit on the firm side. I stuff mine with black beans, rice, canned tomatoes, shredded cheese, and a Tex-Mex seasoning blend.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " I never even heard of blanching the peppers first. But, I don't particularly like stuffed peppers, so I don't make them anymore. When I used to make them, both as a vegetarian and as a meat eater, it was unusual to see coloured bell peppers. In fact, the only colour available other than green was red and they were a lot more expensive than the green ones. Maybe I'll try making some with peppers that are not green.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I precook the filling (meat, onions, rice, etc.) and use raw peppers. I put tomato sauce or homemade salsa in the filling and in the pan to keep it moist. Bake in oven (covered for half the time) till peppers are tender. When I first started making stuffed peppers, I started with raw everything. But by the time the filling (meat and rice) were cooked, the peppers looked like socks that lost their elastic and were collapsed around the bottom. Then I saw a TV/interview segment with Richard Simmons, and he suggested cooking the filling, and I have been doing it that way since. Works good for me because I like my peppers tender, crisp.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tIn fact, the only colour available other than green was red and they were a lot more expensive than the green ones.\n\t\t\nClick to expand...\n\nIt true, one never saw the Orange or Yellow. The red were more expensive and still are! Perhaps as they have to wait for the greens to turn?\nAlso the first time making it I was following a recipe from Joy of Cooking. They were par-boiled for quite a while and were really difficult to fill. The rice was raw and I don't remember the meat, raw or cooked. \n\nEdit for my previous post. TTT I don't care for the skin on the peppers, I agree that they have a tendency to be bitter or it's a texture that's not pleasant - don't know which for sure.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI never even heard of blanching the peppers first. But, I don't particularly like stuffed peppers, so I don't make them anymore. When I used to make them, both as a vegetarian and as a meat eater, it was unusual to see coloured bell peppers. In fact, the only colour available other than green was red and they were a lot more expensive than the green ones. Maybe I'll try making some with peppers that are not green.\n\t\t\nClick to expand...\n\nStuffed peppers using red, orange or yellow peppers are delicious as well. The peppers are sweeter, since green peppers tend to be slightly more bitter than the colored varieties. When stuffing peppers, though, I do prefer the green.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I don't blanche peppers, cook meat or veggies. I do cook the rice I use in my peppers.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Besides Craig using the torch to char the peppers, I precook or at least par-cook the fillings, especially rice. I made a bouef bourguignon filling once and that came out really good, used a wild rice blend IIRC.", "loss": true, "prefix": "medtran49:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is there such a thing as a \"perfect\" amount of salt for a dish?", "loss": false, "prefix": null }, { "from": "human", "value": " I've heard both ideas of \"season to taste\" or \"taste is subjective\" as well as things such as \"asking for salt at a restaurant is an insult\" (because chefs season it perfectly) or \"I don't salt my food once it hits the table.\"\n\nI personally always figured that, as everyone's dietary needs/palettes could be different from mine, I'll just season it how I like it and put salt and pepper on the table. (My family always had salt and pepper on the table.)\n\nIs there a \"proper\" amount of salt to add to a dish, or does it depend on the person? Is is considered a \"rookie\" mistake to ask for salt or are cooks considered \"worse\" chefs if their patrons ask for it?\n\nSometimes I go out to eat and wow there's a ton of salt on the food, then the next time it's totally fine. Are there just different cooks back there? (Or maybe they smoke, as I've heard that can destroy your palette).", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " IMO, it is 100-percent subjective. I am sure there are a lot of \"professional\" chefs who would strongly disagree. One of my favorite YouTube chefs makes excellent food, but when he tastes things, always says, \"not enough salt.\" But as good as he is, I think his tolerance of salt has gotten to a point that what is understated to him is way too salty for me. Knowing his personality from his videos, he would say I am wrong, but I would say we have different tastes. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " It's kind of naive/arrogant to believe that one level of saltiness is perfect for everyone. \n\nMy SO, Older daughter, younger daughter and I all prefer different salt levels. I have to accommodate all that If I want them to think I'm the greatest cook of all time ;-)). My sister was in a class all to herself. She had no tolerance for salt at all.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " It's 100% subjective, unless the salt is being used for something like preservation, or something where a certain percentage is called for, for safety.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Whereas my sister puts so much salt onto her food she complains about it (when she does all the cooking) and then wonders why she gets heart palpitations sometimes.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tIt's 100% subjective, unless the salt is being used for something like preservation, or something where a certain percentage is called for, for safety.\n\t\t\nClick to expand...\n\nI agree. And I'm thinking of several people here who have mentioned that they have been using salt sparingly and find an ordinary salting to be more than they prefer. I know that if I don't pay attention, my salt preference tends to slowly go up. I tend to notice that if I get my blood pressure measured and it's a lot higher than I expected. Then I cut back on salt until my BP goes back to something sensible. I'm doing that right now. I finally got a family doctor and saw him for the first time on Wednesday. I had my BP measured and it was a good 50 points higher than expected. I am supposed to take my blood pressure in the morning and evening each day and see what that looks like. I started doing that. This morning it finally showed some sign of improvement. I really hope I can get it back down to healthy by dietary means. I really don't want to have to take BP medication.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tWhereas my sister puts so much salt onto her food she complains about it (when she does all the cooking) and then wonders why she gets heart palpitations sometimes. \n\nClick to expand...\n\n\nI have been on a low sodium diet for a couple of years, and I can say for sure that when I was forced to cut back on salt, my taste buds had to adapt. I can only assume that the more salt you use, the more you want. Kinda' like the more alcohol you drink, the more it takes to give you that buzz. Tolerance.\n\nWhen I first had to cut back on salt, I noticed it, and not in a good way, But, within six months, half the amount of salt tasted normal to me, and now, what used to taste normal, is too salty.\n\nDon't get me wrong, there are still some salty snacks I enjoy, but not very often.\n\nI believe the trick to eating things you want to eat but shouldn't eat is to plan to eat them, eat a modest amount, and thoroughly enjoy every single bite... then move on.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " +1 on subjective (except preserving and to some extend baking)\n\nThe only thing I ask of people is to taste first. Then add salt & pepper if needed.", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI agree. And I'm thinking of several people here who have mentioned that they have been using salt sparingly and find an ordinary salting to be more than they prefer. I know that if I don't pay attention, my salt preference tends to slowly go up. I tend to notice that if I get my blood pressure measured and it's a lot higher than I expected. Then I cut back on salt until my BP goes back to something sensible. I'm doing that right now. I finally got a family doctor and saw him for the first time on Wednesday. I had my BP measured and it was a good 50 points higher than expected. I am supposed to take my blood pressure in the morning and evening each day and see what that looks like. I started doing that. This morning it finally showed some sign of improvement. I really hope I can get it back down to healthy by dietary means. I really don't want to have to take BP medication.\n\t\t\nClick to expand...\n\n\nMy BP averages about 125/80. Not great, but not bad enough to require meds. BTW, that is not why I am on a low sodium diet. It is a kidney issue. My concern is my resting heartbeat, which was about 52BPM when I was a swimmer 40-something years ago, and is now in the upper 90s. Diet ain't going to fix that. I need to get off the couch and get my a$$ moving. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tThe only thing I ask of people is to taste first. Then add salt & pepper if needed.\n\t\t\nClick to expand...\n\n\nI absolutely agree. You can always add, but can never subtract. Taste, then season a little at a time. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tMy BP averages about 125/80. Not great, but not bad enough to require meds. BTW, that is not why I am on a low sodium diet. It is a kidney issue. My concern is my resting heartbeat, which was about 52BPM when I was a swimmer 40-something years ago, and is now in the upper 90s. Diet ain't going to fix that. I need to get off the couch and get my a$$ moving.\n\nCD\n\t\t\nClick to expand...\n\nI thought 125/80 was pretty good.\nDefinitely nowhere near medication amount", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Salt is subjective. \nThe only thing that completely drives me wild are the people who when the jplate is put in front of them pick up the salt and start dumping it on their meal. - without tasting it first.\nARGHHHHH!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Absolutely my thought exactly Badjak!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tSalt is subjective. \nThe only thing that completely drives me wild are the people who when the jplate is put in front of them pick up the salt and start dumping it on their meal. - without tasting it first.\nARGHHHHH!\n\nClick to expand...\n\n\nThat is the worst culinary insult. Adding any seasoning before tasting the food someone has put time and effort into preparing it for you. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tMy BP averages about 125/80. Not great, but not bad enough to require meds. BTW, that is not why I am on a low sodium diet. It is a kidney issue. My concern is my resting heartbeat, which was about 52BPM when I was a swimmer 40-something years ago, and is now in the upper 90s. Diet ain't going to fix that. I need to get off the couch and get my a$$ moving.\n\nCD\n\t\t\nClick to expand...\n\nYeah, I knew it was a kidney issue, not BP related.\n\nGet yourself a good exercise regime that is enjoyable if possible. I promise you, the longer you wait to get started with that the harder it will get. I'm learning all about that now.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I'm one of those people who usually puts \"season to taste\" when I post a recipe. Salt is a very subjective topic. For myself, if I'm cooking for a crowd I tend to lean toward under seasoning. I can't have a lot of salt myself because of my BP.\n\nBut I always put salt on the table for those who want more.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " I agree with Dragonlaw--salting before tasting is not only rude, but it can ruin a dish. Once in a restaurant the waiter brought my dish to another table, where the diner started to shake salt all over the plate--heavily--before he tasted it.\nThe waiter grabbed the plate and brought it to me. Upon tasting the \"salt mine\" I sent it back to the kitchen to be replaced. The other diner assured me he hadn't even touched it with a fork, and I assured him he had destroyed it with salt.\nAmount of salt is very subjective, but some \"subjects\" shouldn't be allowed a salt shaker!", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " The correct amount of salt has gotten more complicated now that many chefs use kosher or sea salt instead of the iodized salt that most of us grew up with.\n\nCook to please yourself and eventually you will develop a following.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tSalt is subjective. \nThe only thing that completely drives me wild are the people who when the jplate is put in front of them pick up the salt and start dumping it on their meal. - without tasting it first.\nARGHHHHH!\n\nClick to expand...\n\nI have a friend who always took potential employees to lunch. His business hinged on his employees thoroughly checking and not making assumptions. He said that he never regretted neglecting to hire someone who salted food before tasting. I found that interesting.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " I suppose paying a lunch is cheaper than being taken in by a CV, training and then having to let them go after the mistake is made!", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: ISO best recipe for caramelized red onion and goats cheese starter", "loss": false, "prefix": null }, { "from": "human", "value": " Thinking of doing the classic red onion and goats cheese starter for our Xmas meal and I just wondered if anybody had any tips or recipes for doing a really nice version of this classic combination.", "loss": false, "prefix": "ingenieur:" }, { "from": "gpt", "value": " What form will this take? Will it be in a phyllo cup or pie crust, etc.?", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I once did an Asparagus & Goat Cheese Quiche in a rectangular tart pan to cut into small squares as an appetizer. Worked out quite well. \nCan't remember if it had Red Onions in it or not. \n\nI even froze some left overs which wasn't bad, just defrosting so as the bottom doesn't get soggy is a note to remember.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tWhat form will this take? Will it be in a phyllo cup or pie crust, etc.?\n\t\t\nClick to expand...\n\nAs a pre-xmas dinner starter... so whatever form seems appropriate for that. Would be on a small plate I imagine. Could be with some pastry, I've had that before in restaurants. Sometimes toast. I think a little bit of walnut maybe?", "loss": true, "prefix": "ingenieur:" }, { "from": "human", "value": " For am item that specific, you're best bet would be to google it for ideas. There will be many.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " and believe me, I did google it and there's A LOT!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tFor am item that specific, you're best bet would be to google it for ideas. There will be many.\n\t\t\nClick to expand...\n\nI guess so. But the general idea of asking is that someone might have that handy little nugget of information I'm not going to find looking at the first page of google results.", "loss": true, "prefix": "ingenieur:" }, { "from": "gpt", "value": " But you might give a hint as to your own preference for making it, then that little nugget will be triggered. A quiche, tart, tartlets, salad, frittata, or even pizza! Puff pastry/phyllo - the combinations are ... Wow!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I recommended Google because it isn't likely someone here would have recipe for this specific item.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " ingenieur said:\n\n\n\n\t\t\tAs a pre-xmas dinner starter... so whatever form seems appropriate for that. Would be on a small plate I imagine. Could be with some pastry, I've had that before in restaurants. Sometimes toast. I think a little bit of walnut maybe?\n\t\t\nClick to expand...\n\nYeah, I use to make a toasted crostini with thinly sliced rare flank steak with \"red onion jam\" and a little high fat sour cream as an amuse. \n\nDon't know where my recipe is, haven't made it for donkeys but it is really basic and I'll write this recipe that should work pretty well. \n\nINGREDIENTS:\n2lbs sliced red onion\n2 tbsp non salt butter\n2 tbsp extra virgin olive oil\n1/2 tsp salt\n\n1 tbsp fresh thyme\n2 cloves minced garlic\n1 or 2 bay leaves\n1/2 cup brown sugar\n\n1/2 tsp cracked black pepper-optional\n1/2 tsp of chili flakes.-optional\n\n1 cup red wine\n1/2 cup sherry\n1/2 cup port\n1/4 cup balsamic \n\nAdjust for salt and pepper. \n\n METHOD:\n\nOver a medium heat saute onions with the salt in the fats until collapsed and fairly pliable, this takes time, slower is better. \n\nAdd the next 4 ingredients and continue to cook until a fairly sticky consistent develops. Add the pepper and chili at this time if preferred. \n\nAdd the wines and vinegar, increase heat a little and reduce until it's all pretty much evaporated which will leave you with a sticky and flavorful jam. \n\nOf course this is just from memory and always taste as you go and if there's not enough sweetness, add more sugar, or if you think it could use more garlic add more, you get the picture, good luck.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tYeah, I use to make a toasted crostini with thinly sliced rare flank steak with \"red onion jam\" and a little high fat sour cream as an amuse.\n\nDon't know where my recipe is, haven't made it for donkeys but it is really basic and I'll write this recipe that should work pretty well.\n\nINGREDIENTS:\n2lbs sliced red onion\n2 tbsp non salt butter\n2 tbsp extra virgin olive oil\n1/2 tsp salt\n\n1 tbsp fresh thyme\n2 cloves minced garlic\n1 or 2 bay leaves\n1/2 cup brown sugar\n\n1/2 tsp cracked black pepper-optional\n1/2 tsp of chili flakes.-optional\n\n1 cup red wine\n1/2 cup sherry\n1/2 cup port\n1/4 cup balsamic\n\nAdjust for salt and pepper.\n\n METHOD:\n\nOver a medium heat saute onions with the salt in the fats until collapsed and fairly pliable, this takes time, slower is better.\n\nAdd the next 4 ingredients and continue to cook until a fairly sticky consistent develops. Add the pepper and chili at this time if preferred.\n\nAdd the wines and vinegar, increase heat a little and reduce until it's all pretty much evaporated which will leave you with a sticky and flavorful jam.\n\nOf course this is just from memory and always taste as you go and if there's not enough sweetness, add more sugar, or if you think it could use more garlic add more, you get the picture, good luck. \n\nClick to expand...\n\n\nThat would certainly cover the red onion part of the recipe and has the ingredients I'd expect to see like thyme and port. \n\nI think for the pastry bit I would give priority to something which is easy to eat and does not require too much knife and fork action. So a softer and less flaky pastry.", "loss": true, "prefix": "ingenieur:" }, { "from": "gpt", "value": " @ingenieur I hope you post a photo of what you end up making!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n@ingenieur I hope you post a photo of what you end up making!\n\t\t\nClick to expand...\n\nIt's not an especially unusual recipe, I've eaten it often in restaurants in the UK. I believe it's French in origin. But basically the point here is that there are many subtle ways of changing it and presenting it and I've not made it before so I've got no experience of any way of doing it... hence asking for peoples opinions in case someone has done it before and can give some tips. The recipe given above for caramelising the onions sounds right to me. The onions are then presented together with goats cheese and often some kind of pastry.", "loss": true, "prefix": "ingenieur:" }, { "from": "gpt", "value": " I found a recipe I like the look of but wanted smaller size and better presentation so got the idea of making it smaller and combining it with balsamic glaze and vinaigrette dressed salad leaves. \n\nThis is the recipe for the pastry and a guide on how to assemble the dish: https://www.deliaonline.com/recipes...alsamic-and-red-onion-tarts-with-goats-cheese \n\nI may use parts of the recipe above for the filling as it's nice to get a bit of alcohol into the proceedings if it's for Christmas so the port and sherry is a good idea to replace some of the balsamic vinegar. \n\nThis one mentions baking beads which I didn't know existed so I've got some of those on order. It helps for blind baking the case. It also has a nice picture for the presentation and a serving suggestion for the salad leaves as mentioned above. So it'll look like the 'plant based' version but will be using normal ingredients as nobody at our Christmas table will be worried about butter or goats cheese: https://www.theplantbaseddad.com/caramelised-red-onion-tart-with-herb-cheese/", "loss": true, "prefix": "ingenieur:" }, { "from": "human", "value": " Try to keep the tartlets size to about 3 bites. You don't want your guests to fill up and not have room for the main! \nI say this as tart molds come in several sizes. If they are deep consider only going a partial way up the sides with the pastry.\n\nA quick way but also eaten with a fork especially if you didn't want to make the pastry you could also cut bread slices (toasted) in shapes. Use a cookie cutter to an appropriate size. Rouond, square, diamond, what ever you have. This can still be eaten with a fork as the bread will still be soft - just very lightly toasted, but not a crostini. (which in my thinking is eaten by hand?)\n\nEdit:\nchoose a denser bread like a Rye perhaps. Not so strong in flavour as to detract from the Caramelized onion and brie.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I agree. I think that size in the photo would be about right for a starter. \n\nI had to order some tart tins as I didn't have any. Went for 3.5-inch. Should be just right. \n\nI guess the risk with going too small though would be too much pastry compared with the other two elements of it.", "loss": true, "prefix": "ingenieur:" }, { "from": "human", "value": " yes, getting the pastry the right thickness is tricky. \nYou could on the other hand opt for phyllo or puff pastry. Hopefully in the freezers at your grocers?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " you don't really need anything fancy for this kind of pastry. If it were to rise or expand too much you'd have too much of it. So just a flat bit of crusty pastry is what you're looking for I think. The moisture in the cheese and the onions would definitely be best offset with thin dry pastry.", "loss": true, "prefix": "ingenieur:" }, { "from": "human", "value": " making a 'gooey' something of 'soft cheese' with 'anything else' is a hugely wide topic/idea.\n\nfirst - 'red onion' - it's onion. the red color in my experience turns to 'blah color' as it is cooked. any recipe depending on a 'red onion' cooked color is probably not going to meet the cook's expectations.\n\nsomewhere in the thousands of 'soft cheeses' will be one that when heated / melded with the 'onion of any sort' - will be spot on.\n\nnothing is easily/blindly (as in \"here\") identified.\n\nI'm still looking for the candied thick lemon rind \"goody\" I experienced at a Med \"feast\" . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " This is just my opinion but that app is backwards. Eating mouthfuls of onions in balsamic is not very balanced, far too much vinegared onion, which should have a sweet component to it for balance, to which there is almost none (5 red onions/1teaspoon of sugar, 2 tbsp of balsamic) and it's actually not real cheese.\n\nPersonally I would be making a cheese tart using actual cheese that's garnished with red onion jam and a side salad, that's enough for overall balance, again just my opinion. Also just an observation, red onions cooked lose their red color which they did in their diagram of the onion in the frypan, yet the picture of the recipe is deep red, so they used a food stylist and the picture doesn't even represent the actual dish.....I would look for a different recipe. Yes I'm picky.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is it true that aged rice is much tastier?", "loss": false, "prefix": null }, { "from": "human", "value": " i don't know if the rice i buy is aged. but it is very tasty.. and relatively cheap compared to other rice", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I've never noticed but supposedly Yes. \nNot sure my taste buds would be able to tell the difference. \nMaybe a side by side test - but I do not know how old the rice is that I have. \nI also do not know how long is needs to be to be \"aged\"", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I really haven't noticed any great difference, and since rice is rarely (actually, never, in my house) eaten on its own, the food eaten with it would probably cover up any difference in flavor.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " aged as in you buy a 20 lbs bag and use it over a year, or aged as in you cook it on sunday and eat it later that week?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " I eat a lot of rice. I can absolutely taste and smell the difference in aged vs. young rice. The aging process (typically 12-18 months) is what gives Indian basmati rice its distinctive aroma. It's also less sticky and separates better into individual grains when cooked.\n\nIf the rice you buy is aged it will usually say so on the label.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Steve Kroll said:\n\n\n\n\t\t\tI eat a lot of rice. I can absolutely taste and smell the difference in aged vs. young rice. The aging process (typically 12-18 months) is what gives Indian basmati rice its distinctive aroma. It's also less sticky and separates better into individual grains when cooked.\n\nIf the rice you buy is aged it will usually say so on the label.\n\nView attachment 71991\n\nClick to expand...\n\nI immediately thought basmati rice too. I notice that your bag is product of India. I only by South Asian basmati. I tried some Lundgren brown basmati and it was completely missing the basmati aroma and flavour. I am assuming that they grow the same kinds of rice as is grown in the Indian subcontinent and think that's good enough, so they don't bother to age it. Well, Lundgren has been selling it for years, so there must be people who think it's good enough.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI immediately thought basmati rice too. I notice that your bag is product of India. I only by South Asian basmati. I tried some Lundgren brown basmati and it was completely missing the basmati aroma and flavour. I am assuming that they grow the same kinds of rice as is grown in the Indian subcontinent and think that's good enough, so they don't bother to age it. Well, Lundgren has been selling it for years, so there must be people who think it's good enough.\n\t\t\nClick to expand...\n\nI started getting pickier about rice as I moved away from meat. I also remember reading a study Consumer Reports did a couple years back about arsenic levels in rice, so I lean toward some of their recommendations.\n\nI have three \"go to\" types of rice:\n\nNorthern India grown aged basmati rice. I usually serve this with (surprise) Indian meals. I used to like Royal brand a lot, but switched to Iberia (Spanish owned, but grown in India) because I found bugs in Royal's burlap bags a couple times. Pride of India is good, too.\nAged jasmine rice. I like this with Thai and Chinese food. Iberia brand is my favorite here, too.\nI like Lundberg brown long grain rice as sort of a generic \"every day\" rice. It has good flavor and most grocery stores around here carry it.\nIf I made more risotto, I would probably also seek out good arborio rice. But I don't have the patience for risotto.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Steve Kroll said:\n\n\n\n\t\t\tI started getting pickier about rice as I moved away from meat. I also remember reading a study Consumer Reports did a couple years back about arsenic levels in rice, so I lean toward some of their recommendations.\n\nI have three \"go to\" types of rice:\n\nNorthern India grown aged basmati rice. I usually serve this with (surprise) Indian meals. I used to like Royal brand a lot, but switched to Iberia (Spanish owned, but grown in India) because I found bugs in Royal's burlap bags a couple times. Pride of India is good, too.\nAged jasmine rice. I like this with Thai and Chinese food. Iberia brand is my favorite here, too.\nI like Lundberg brown long grain rice as sort of a generic \"every day\" rice. It has good flavor and most grocery stores around here carry it.\nIf I made more risotto, I would probably also seek out good arborio rice. But I don't have the patience for risotto. \n\nClick to expand...\n\nIf you don't have patience for risotto you can have paella instead. Same rice but you don't stir paella so less of a chore. However... risottos are some of the best meals you can make depending what you combine it with so they are worth the effort.", "loss": true, "prefix": "ingenieur:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\taged as in you buy a 20 lbs bag and use it over a year, or aged as in you cook it on sunday and eat it later that week?\n\t\t\nClick to expand...\n\nthe rice from the store is aged", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Steve Kroll said:\n\n\n\n\t\t\tI eat a lot of rice. I can absolutely taste and smell the difference in aged vs. young rice. The aging process (typically 12-18 months) is what gives Indian basmati rice its distinctive aroma. It's also less sticky and separates better into individual grains when cooked.\n\nIf the rice you buy is aged it will usually say so on the label.\n\nView attachment 71991\n\nClick to expand...\n\nis there a difference in the color of the dried rice? is it more yellow when aged?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tis there a difference in the color of the dried rice? is it more yellow when aged?\n\t\t\nClick to expand...\n\nYes. Aged rice usually has more of a yellow tone.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " ingenieur said:\n\n\n\n\t\t\tIf you don't have patience for risotto you can have paella instead. Same rice but you don't stir paella so less of a chore. However... risottos are some of the best meals you can make depending what you combine it with so they are worth the effort.\n\t\t\nClick to expand...\n\nFor me, both dishes are a lot of work. I make paella sometimes during the summer when I can cook it on the grill (my paella pan doesn't fit on the stovetop).\n\nRisotto just isn't worth the effort for me. It's a little calorie heavy and requires constant supervision and stirring. I've never been a big fan, unless someone else is making it.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " It seems that all of the basmati rice I have purchased is aged - some of it just says \"aged\", others give a longer (at least I assume longer) time, and charge more. As for the aged jasmine, jasmine is a rice they sell as a \"new crop\", charging slightly more for the recently harvested rice, sort of like Beaujolais Nouveau! I got it once, and it was sort of milder in flavor - definitely not more flavorful - and stickier, as well. But maybe they are selling the older stuff as \"aged\", and putting a higher price on it - wouldn't surprise me.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Steve Kroll said:\n\n\n\n\t\t\tFor me, both dishes are a lot of work. I make paella sometimes during the summer when I can cook it on the grill (my paella pan doesn't fit on the stovetop).\n\nRisotto just isn't worth the effort for me. It's a little calorie heavy and requires constant supervision and stirring. I've never been a big fan, unless someone else is making it.\n\t\t\nClick to expand...\n\nPaella pans don't need to be huge. You can use your regular pans for making paella.", "loss": true, "prefix": "ingenieur:" }, { "from": "human", "value": " I like the lundberg rice out of california, also.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I have nothing against Lundberg's brown rice. It's their basmati that is sad and disappointing.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I remember trying some basmati from CA (don't remember if that was the brand), as well as that stuff from Texas (Texmati) years ago, and was not impressed with either.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Okay, so here’s the thing about aged rice. It kinda depends on what you mean by “tastier” and what you’re using it for. Aged rice, like basmati or jasmine that’s been stored for a year or more, is definitely different from fresh rice. It’s drier, so it cooks up fluffier with separate grains, and it has this more intense, nutty flavor. That’s why people love it for stuff like biryani or fried rice—it just holds up better and doesn’t get all mushy.", "loss": true, "prefix": "BreadZeppelin:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are some mistakes you made in the kitchen lately..?", "loss": false, "prefix": null }, { "from": "human", "value": " what are some mistakes you made in the kitchen lately..?", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Not checking to make sure i had all the ingredients before I started cooking.\nHalving a recipe but forgetting part way through and adding the whole amount of yeast.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Entering it!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Forgot to add the sugar to my liquid for a bread pudding recipe. lol...", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Attending to the call of nature without removing the fry pan from the burner.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Just last week, I forgot to set a timer while baking cookies and ended up with crispy little hockey pucks instead of soft treats. Lesson learned never trust 'just one more minute'!", "loss": true, "prefix": "RobertHolloway:" }, { "from": "human", "value": " I accidentally burned some apple butter i was reducing down for a bread. Luckily I had made a successful batch earlier that day and put it into caramel apple pull apart bread.\n\nI tend to be very hard on myself when I mess up in the kitchen, so I'm working on being kinder and also trying to look on the bright side/use it as a learning opportunity. \"Hey, turn that burner down a bit/use a different burner next time!\" And all that.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Not checking if my yeast. that was open and been on the counter for months. was still active", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\tNot checking to make sure i had all the ingredients before I started cooking.\nHalving a recipe but forgetting part way through and adding the whole amount of yeast.\n\t\t\nClick to expand...\n\nvery common for me too.\ntho lately i'm more careful\nwhat were you making?\n\nwhen im making vegetables in the oven that i want to brown and caramelized, i'm often lazy to wait until it happens fully and get a less tasty vegetables.....\n\nbut also, sometimes i don't look for an intense taste so it is not always a drawback.......", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tNot checking if my yeast. that was open and been on the counter for months. was still active\n\t\t\nClick to expand...\n\nhow to check? by putting in water with sugar and seeing if it foams?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Although not too big of a deal, since it was just my daughter and her husband, but a combination of :\n1) Trusting my wife with a recipe she thought was good \n2) Not doing a trial run ( making it first and testing the recipe before we counted on it for dessert).\n\n- We had a few left over banana's, and my wife wanted to make banana pudding to have for dessert for when the kids were over.\n- She started making it, but then asked if I could help. ( I don't like putting my name on something unless I know it will work and be good. Trust me, I've thrown my share of crappy stuff out, but usually Im a pretty good judge of what will work or taste good in advance, she isn't!)\n- Anyway, she had already started, so we were all in at this point. Bottom line is it never set up. It was more like a thick banana soup than a pudding.\n- No big deal. We had Oreos instead.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\thow to check? by putting in water with sugar and seeing if it foams?\n\t\t\nClick to expand...\n\nCorrect", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I haven’t made any mistakes in the kitchen for awhile but I’ve made them at the store by buying the wrong items! I keep forgetting my reading glasses….", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " i only wanted to make half a recipe of onions rolls but because of the yeast error, i made a whole batch. yum.\n\nas far as not checking ingredients - i didn't have the right spice for an indian chicken recipe and then i didn't have the right ingredients for a salad recipe and had to to substitute water chestnuts for hearts of palm.\n\nnot too terrible!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " LOL these errors! \nI once, not recently, accidently made the marinade meant for a piece salmon and put it on the salad.... it was delish!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " My biggest is grabbing wrong and putting lots and lots of chili powder in my gulash instead of paprika powder.\nLong time ago", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " split my rue by adding all the olive oil in one go and mixing after. The recipe said add it gradually and stir... I missed that bit.", "loss": true, "prefix": "ingenieur:" }, { "from": "gpt", "value": " today i've made an omelette with too much salt..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I wasn't paying attention to my cat. She got underfoot and I stepped on her tail. Man, can she scream!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ttoday i've made an omelette with too much salt..\n\t\t\nClick to expand...\n\nI never salt eggs. They are naturally salty.", "loss": true, "prefix": "ingenieur:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tips for Managing Heat in a Wood Fired Oven?", "loss": false, "prefix": null }, { "from": "human", "value": " Hi everyone! I’m new to using a wood fired oven and having some trouble maintaining consistent heat for cooking. Any tips or tricks to control the temperature and avoid burning food? Would love to hear your advice!", "loss": false, "prefix": "alfrescouk:" }, { "from": "gpt", "value": " Practice, practice, practice. It took my DH time to learn how to just use wood in his big smoker, Weber and the BGE, all of which can be used as ovens.\n\nEach oven, even if made in a factory line, will have its own quirks and you have to learn them, besides adjusting for weather conditions if outside", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " If you make a cool and a hot side (same applies to BBQ) you can control the cooking by moving from one side to the other. Hot side is where you put the fuel. Cold side will heatsink from the hot side but with no direct heat source will be a bit cooler.", "loss": true, "prefix": "ingenieur:" }, { "from": "gpt", "value": " I think there are different techniques with different ovens. Are you talking a pizza oven? A kitchen stove type oven? A firepit oven.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Trader Joe's products you have tried", "loss": false, "prefix": null }, { "from": "human", "value": " I know there is another TJ thread but I can't find it. \n\nMy daughter loves the health and beauty products also. I love the cheese and crackers.\n\nHere are 3 more FOOD products I have tried and LOVE!!\n\nThe 24 oz. honey for $5.99 is a good price and taste wonderful. \n\n\n\n\n\n\n\n\n\n\nThe shortbread cookies are Yummy!!", "loss": false, "prefix": "msmofet:" }, { "from": "gpt", "value": " Ohmygosh, where do I begin? I love TJ's and shop there a couple times a month.\nGranted, this 37 page thread is 6 yrs old and still being used, but it could be time for a new one. http://www.discusscooking.com/forums/f17/favorite-item-from-trader-joes-66829.html", "loss": true, "prefix": "Kayelle:" }, { "from": "human", "value": " I like their Canadian maple sirup. It has is a full bodied flavour that US product don't seem to have.", "loss": true, "prefix": "Lance Bushrod:" }, { "from": "gpt", "value": " Lance, look for \"B\" grade maple syrup, no matter where you buy it. It might look like shellac, but it sure has more \"maple\" flavor. \n\n**************\n\nI could more easily list what I don't like at TJ's: I think they were jalepeno lime nuts of some sort. WhooWee! Took those back.\n\nI like their salad dressings, especially the Champagne vinaigrette. The refrigerated tapenade is good, too. We try to keep a nice selection of their appies in our freezer, too, when we have room for them. Good for a quick, light supper. I think my favorite section is the cheese wall. So much of what they offer is the same as what the high-end grocery shops sell, but at a better price point.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "human", "value": " Kayelle turned me on to the shelf stable heavy cream at TJ's, it's a great product to keep in the pantry.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Yep, that cream is very handy to have!\n\nI just got back from TJ's...these are just a few items. I already tasted that salad dressing and it's killer good, with only 5 g. carbs. The \"riced\" cauliflower will come in handy for me when SC has his Jasmine rice with something. I'll just stick the pack in the freezer. I love those itty bitty potatoes because they're easy for me to pick out of a dish and give him mine.", "loss": true, "prefix": "Kayelle:" }, { "from": "human", "value": " I got their tuna a while back, the 5oz albacore tuna in water. I couldn't believe how much better it tasted than Starkist or Bumblebees.\n\nI did try their blueberries back about 2 months ago, the ones that come from Chile. They were absolutely delicious! So this time when I went shopping, I got two of the same packs of their blueberries. And they both tasted horrible. In fact, they tasted like mush. I threw both of those packs out. Too bad, too, because I thought I'd found a place to get blueberries through the winter that actually tasted like blueberries. \n\nOtherwise, about the only thing I buy regularly from Trader Joe's is olive oil. I can find the California olive oils there.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " There isn't a Trader Joe's within a reasonable driving distance from me, so I don't get there much, unfortunately. I like the frozen orange chicken dinner and the Thai simmer sauces. Can't remember what else, it's been so long \n\nRodentraiser, I wonder if the blueberries were mishandled that one time.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\t...So this time when I went shopping, I got two of the same packs of their blueberries. And they both tasted horrible. In fact, they tasted like mush. I threw both of those packs out...\n\t\t\nClick to expand...\n\nDo not throw out anything from TJ's. They will give you store credit if you don't have a receipt. In fact, next time you are there tell them this experience. They are pretty trusting and will take you on your word. That's what they did for me when I mentioned something that was off and had neither receipt nor product.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tThere isn't a Trader Joe's within a reasonable driving distance from me, so I don't get there much, unfortunately. I like the frozen orange chicken dinner and the Thai simmer sauces. Can't remember what else, it's been so long \n\nRodentraiser, I wonder if the blueberries were mishandled that one time.\n\t\t\nClick to expand...\n\n \nThis? I love it and always get a package or two when I'm there to have on hand.", "loss": true, "prefix": "Cheryl J:" }, { "from": "human", "value": " Cheryl J said:\n\n\n\n\t\t\tThis? I love it and always get a package or two when I'm there to have on hand. \n\nClick to expand...\n\n\nThat Orange Chicken is the best thing ever there! I can't eat it right now, but I would always cut the sauce packets with fresh orange juice to make it go further served over Jasmine rice. Soooooooooo good! Better than any I've ever had in a restaurant!\n\nAnd, I agree CG.......customer service at TJ's is bar none! I adore their attitude on every level. No, I don't work for them but I could. I love the shirts.", "loss": true, "prefix": "Kayelle:" }, { "from": "gpt", "value": " Not that many things I like\n\nBut I do like a lot:\nMandarin orange chicken\nFish sticks\nNuts\nMaple syrup\nCheap wine", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Kayelle said:\n\n\n\n\t\t\tYep, that cream is very handy to have!\n\nI just got back from TJ's...these are just a few items. I already tasted that salad dressing and it's killer good, with only 5 g. carbs. The \"riced\" cauliflower will come in handy for me when SC has his Jasmine rice with something. I'll just stick the pack in the freezer. I love those itty bitty potatoes because they're easy for me to pick out of a dish and give him mine.\n\n\n\n\n\nClick to expand...\n\n Seconds on the dressing. I picked up a bottle last week for the first time (I don't know if it's a new product or not), and was really impressed. We emptied the bottle last night, so I'll have to grab a couple more.\n\n TJ's is 5 miles away and is on my regular shopping loop, so it's an easy stop.", "loss": true, "prefix": "tenspeed:" }, { "from": "gpt", "value": " Cheryl J said:\n\n\n\n\t\t\tThis? I love it and always get a package or two when I'm there to have on hand. \n\nClick to expand...\n\n\nYes, that's it!", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Kayelle said:\n\n\n\n\t\t\tYep, that cream is very handy to have!\n\nI just got back from TJ's...these are just a few items. I already tasted that salad dressing and it's killer good, with only 5 g. carbs. The \"riced\" cauliflower will come in handy for me when SC has his Jasmine rice with something. I'll just stick the pack in the freezer. I love those itty bitty potatoes because they're easy for me to pick out of a dish and give him mine.\n\n\n\n\n\nClick to expand...\n\n\nFell in love with the olives Kay? LOL\nI gotta try that dressing. \n\n\n\n\nAunt Bea said:\n\n\n\n\t\t\tKayelle turned me on to the shelf stable heavy cream at TJ's, it's a great product to keep in the pantry.\n\n\n\n\n\n\n\n\n\nClick to expand...\n\n\nI never saw the heavy cream. What isle is it in? Does it beat up into whipped just like fresh?", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Cheryl J said:\n\n\n\n\t\t\tThis? I love it and always get a package or two when I'm there to have on hand. \n\nClick to expand...\n\nHow sweet is it? All of you rave about this, but I'm really reluctant to try it if it's sweet.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tFell in love with the olives Kay? LOL\nI gotta try that dressing. \nI never saw the heavy cream. What isle is it in? Does it beat up into whipped just like fresh?\n\t\t\nClick to expand...\n\n\nWow, the olives are outstanding MsM! We really enjoyed them with our before dinner wine tonight. Don't know if the shelf stable heavy cream whips like fresh, but my guess it does. I love it for sauces and soups. It's a little hard to find in the store but a very helpful person in a Hawaiian shirt will always take you to it with a big smile. Love that store!", "loss": true, "prefix": "Kayelle:" }, { "from": "gpt", "value": " Cooking Goddess said:\n\n\n\n\t\t\tHow sweet is it? All of you rave about this, but I'm really reluctant to try it if it's sweet.\n\t\t\nClick to expand...\n\n\nYes, it's sweet, but in a good way to my tastes. However, cutting it with equal parts of fresh orange juice improves the flavor packets a lot imo.", "loss": true, "prefix": "Kayelle:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tFell in love with the olives Kay? LOL\nI gotta try that dressing. \n\n\n\n\nI never saw the heavy cream. What isle is it in? Does it beat up into whipped just like fresh?\n\t\t\nClick to expand...\n\n\nYup, it does and it does not seem to weep as much as fresh whipped cream.\n\nThe cream tends to be thick and lumpy when you open the carton, don't get discouraged just whip it like fresh and enjoy.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tYup, it does and it does not seem to weep as much as fresh whipped cream.\n\nThe cream tends to be thick and lumpy when you open the carton, don't get discouraged just whip it like fresh and enjoy.\n\t\t\nClick to expand...\n\n\nThank you for the info. It would be nice to have whipped cream whenever we need it. \n\n\nThank you Kay. I will need to look for it. Sometimes I want cream in my coffee/tea or to add to a recipe but don't have it.", "loss": true, "prefix": "msmofet:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tomorrow I'm making these Bourekas", "loss": false, "prefix": null }, { "from": "human", "value": " i don't know if i better brush with egg wash on top and sprinkle some sesame or not..\n\ni afraid of a situation where the egg would burn at 220 degrees celsius..\n\nnot really sure..\n\nthey say i need to put in the oven on a parchment paper without thawing first..\n\nanother thing i have to remember is that wait 20 minutes after taking out of the oven to let the cheese cool a bit and not severely burn the mouth..\n\nanyhow.\nwhen making egg wash you just beat eggs or you need to add some water to the egg?", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " i could not wait and made some today..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " You could brush on the egg wash for the last 15 minutes of the baking.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti could not wait and made some today..\n\t\t\nClick to expand...\n\nYeah, I sometimes can't help but whip something up too!!", "loss": true, "prefix": "knowledge keeper:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I'm skeptical of this polenta's cooking instructions?", "loss": false, "prefix": null }, { "from": "human", "value": " I've made polenta a few times before, and for me it usually takes 30 minutes. (If I soak the grains in water overnight, it cuts down on the cooking as I hate standing over a stove for so long). Not traditional I know.\n\nAnyway, found Bob's red Mill polenta (NOT quick cook, at least from what I can tell) from Cub the other day, and I'm excited!\n\nAnd on the back of the bag, there's two cooking techniques. One says it's ready in 5 MINUTES 3:1 water to polenta ratio (which I think is very short, too short in my opinion?) And the other is the traditional 4:1 (water/milk to polenta) 30 minutes cook.\n\nIs 5 minutes enough time for polenta/Is this bag wrong in its information? (All the other times I've cooked polenta and seen recipes, they all take 30 minutes at least). Maybe I don't know polenta.\n\nAlso, if regular polenta is 5 minutes cook time, why in the world would anyone take 30 minutes to make it?\n\nAnyway, here's the bag. 5 minutes versus 30 minutes seems like a huge difference! (It looks like coarse enough ground corn to me. Maybe medium grain?).\n\nI notice it says Quick polenta on the back, but it doesn't say quick polenta on the front. Is it giving recipes for both available versions of polenta available from this brand?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Sounds strange but it does say Quick Cooking. So try it the quick method and if it is too raw for you throw it back on the stove again!\nHave you researched Quick Cook vs Regular Cook?\n\nBTW, to me anything that is quick cooking grain usually means it is a finer grind, soo.... is it finer? - than your regular corn meal?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " It looks more coarse than cornmeal to me. I'll post a picture as I have cornmeal too!\n\nCornmeal on the left, polenta on the right.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " It sounds like grits vs instant grits. Similar to rice vs Minute Rice. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I'm not an expert on polenta, I'm from the South, but I know that when we buy Quick polenta it refers to \"precooked\" and takes only a few minutes to cook. \nIf you use cornflour - not precooked - it will take about 50 minutes. \nThere's a bit of ambiguity on that packet. The first recipe seems correct.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " Yes, you are right - there is a big difference. But I also think Merle has the right of it and I was wrong, by being precooked it would possibly be coarser. I also agree the recipes do seem to be contradictory.\nLOL only way you're going to find out is to, as said, try it.\n\nThink there was a thread about Polenta once before. I mentioned that I used to cook Polenta, never had problem, never really read the instructions. \nI would boil the liquid add the grain, back to boil, turn down heat, stir once in a while - and serve - all within 15 minutes or so. \nOne day a bunch of gal pals came to play cards and one was Italian, whether or not I was cooking some then or we were just talking about it and she exclaimed I had to stand and stir for 40 minutes, it could not be done any other way.\nI've not been able to cook a proper polenta since. Sometimes, just sometimes, ignorance works best.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I use this exact product often. I use the “creamy” recipe. Comes out great every time.\n\nBob’s Red Mill is good stuff.\n\nI, too, thought the quick instructions were odd.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tIt looks more coarse than cornmeal to me. I'll post a picture as I have cornmeal too!\n\nCornmeal on the left, polenta on the right.\n\t\t\nClick to expand...\n\nCornmeal comes in at least 2 grinds, fine and coarse. The grind doesn't designate cornmeal vs polenta, though polenta is usually more coarse. It's actually the type of corn used that differentiates if you want to get technical, though most use interchangeably. \n\nI don't understand the quick vs regular using the same product either. Grits come as instant, quick, and long cooking, and are quite different in grind and finished product. Instant grits are pretty much like cream of wheat in texture. Quick are a bit coarse feeling in the mouth. Long cooking can be a little coarse to smooth and creamy depending on how long you cook.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " The 5 minute polenta is precooked, then dried.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " once given to understand from a company rep - the 'quick' cooking - by any name - has in fact been 'pre-cooked' - breaking the starches down so that they 'thicken up' quicker....\n\nrice, grits, polenta, oatmeal . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " dcSaute said:\n\n\n\n\t\t\tonce given to understand from a company rep - the 'quick' cooking - by any name - has in fact been 'pre-cooked' - breaking the starches down so that they 'thicken up' quicker....\n\nrice, grits, polenta, oatmeal . . .\n\t\t\nClick to expand...\n\nYep, that's the idea, to make meals easy and quick. I made 5 minute polenta last night for dinner. Took much longer actually considering I sauteed some shallot, garlic and herbs before adding the liquid to make the polenta, and with bringing 2 liters of water to the boil it took around 15 minutes or so.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " @BAPyessir6 did you try it out? What conclusion did you come to?\n\nIf you are still hesitant about which method - send an e-mail to Red Mill. I'm sure they will be more than happy to help a customer. \nEspecially one that is not complaining! but just asking for advice.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I did try it out!\n\nThe 5 minutes, while being thicker due to lower water/liquid, was still surprisingly viable. Yes it was slightly more toothsome because some of the smaller grains were still a bit chewy, but not unpalatablely so (I actually kind of liked the texture, but again, it was negligible) I also found I had to add a bit more water, as it was difficult to cook the 3 to 1 water to polenta ratio without it becoming very sticky very quickly.\n\nThe 30 minute one was more creamy, and almost. . .more starchy? probably because the higher water content ratio and also the starches having more time to expand.\n\nEither way, unless there is a side by side comparison, it's actually really hard to tell which is which. I don't really get WHY there isn't a bigger difference, but okay!\n\nIf you're in a pinch, I found the 5 minutes to be fine and totally acceptable, but I'd probably do the 30 just so that it's creamier. Maybe if you upped the water to 4 to 1 on the 5 minutes, it'd be creamier as well.", "loss": true, "prefix": "BAPyessir6:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Would you consider making this Indian beets and lentils recipe?", "loss": false, "prefix": null }, { "from": "human", "value": " what would you change in it if yes?\n\n\n\n\n\n\ni've made it two times and like it..\n\nbe sure to watch the whole video because later he adds more ingredients..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I wouldn't put the beets in it.\nBut then, I don't like beets.\n\nBesides that, it sounds like a lot of basic curries, but with the tempering spices added in the beginning, instead of the end, like I usually do. But if you like beets, it should be good.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Ive never used beets in Indian food ( nor seen it ) but I would try it. Often, when making borscht I buy more beets than I need, so would definitely try this.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Here's a link showing a bunch more Indian recipes using beets, if you're looking for them. I see them all the time when looking for various dishes, and even in things like flatbreads, where they're substituted for things like shredded potatoes.\n\n\n\t\t\t204 beetroot recipes \| Indian Beetroot Recipe Collection \| Tarladalal.com", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " i can't view you tube on the computer that has this forum Can anyone explain it to me?\nWe like beets and lentils!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tHere's a link showing a bunch more Indian recipes using beets, if you're looking for them. I see them all the time when looking for various dishes, and even in things like flatbreads, where they're substituted for things like shredded potatoes.\n\n\n\t\t\t204 beetroot recipes \| Indian Beetroot Recipe Collection \| Tarladalal.com\n\t\t\n\n\nClick to expand...\n\nThanks, I'll check it out. Im sure if I had successful beet crops in the garden, I likely would have looked for more things to do with them. But they are one of the crops I just cant do well, no matter how much I research and what I do.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " beets and lentils are pretty cheap to buy", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\ti can't view you tube on the computer that has this forum Can anyone explain it to me?\nWe like beets and lentils!!!\n\t\t\nClick to expand...\n\nIts a relatively basic Indian recipe, jus using beets instead of something you'd ( or at least I'd) consider a more traditional Indian Veggie.\n\n- Heated up some oil, fried up some mustard seeds, cumin seeds, chili peppers, Hing and curry leaves.\n- Add chopped onions\n- Add salt and turmeric, soften onions \n- Add split Moong Dal ( pure soaked for 30 minutes )\n- Add grated beet root , stir, cooked with lid on ( add a little water if necessary) 10 minutes \n- Cook til most / all liquid gone \n- Add cumin powder , coriander powder and roasted sesame powder\n- Add garam masala\n- Finish off with chopped cilantro\n\nHere is his websites link which has the video ( link to you tube) but also has the written recipe .\nI've actually tried a few of his recipes in the past, and they were good. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGrated Beetroot Curry\n\t\t\t\t\t\n\nThe health benefits of beetroot are many.It is a natural blood purifier.So include beetroots in your diet at least once in a week\n\n\n\n\n\t\t\t\t\twww.vahrehvah.com", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " that sounds lovely! thanks for writing it out!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " i've used half cup of split red lentils instead..\ni didn't used curry leaves\n.....\nyou don't even need the cilantro leaves..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " The split red lentils (masoor dal) are a good substitute for the moong dal, as they both get very soft quickly. Those are my second most used lentils on my shelf, using them a lot in non Indian dishes, as well, just to thicken them.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti've used half cup of split red lentils instead..\ni didn't used curry leaves\n.....\nyou don't even need the cilantro leaves..\n\t\t\nClick to expand...\n\nYou can never have enough coriander leaves \n\nRecipe sounds good but would be a lot better without beetroot\n\nEdited to say I am surprised about coriander and cumin powder.\nI would have expected the seeds to have been dry roasted or fried in oil", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " The cumin was added whole in the beginning, frying it briefly in the oil, after the mustard seeds. It was added again later, powdered, with the coriander - something I keep on hand, together. Probably something they have a name for, though I don't remember it - some toasted coriander plus some toasted cumin, plus a very small amount of cloves.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tThe cumin was added whole in the beginning, frying it briefly in the oil, after the mustard seeds. It was added again later, powdered, with the coriander - something I keep on hand, together. Probably something they have a name for, though I don't remember it - some toasted coriander plus some toasted cumin, plus a very small amount of cloves.\n\t\t\nClick to expand...\n\nOK, sorry\nI didn't read the whole thing. My bad", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What methods and ratios are there along with time temp recommendations for different types of cookies?", "loss": false, "prefix": null }, { "from": "human", "value": " I've never been good with making cookies and was wondering what types of ratios are best for different types of cookies i.e crispy and crunchy or soft and chewy and any other ones. Also what time and temps are best for each one?", "loss": false, "prefix": "AnonCooks:" }, { "from": "gpt", "value": " Could maybe give us an example of a cookie that you've done? What went wrong, what type of cookie are you making, what are the ratio's in the recipe, what temperature were you given, are your cookie sheets light or dark metal? \nYou have to give us a bit of help here. There is no set answer for all cookies.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " utterly impossible to answer.\n\nthere are many many types of \"cookies\" - and the intended 'result' drastically affects any and all kind of ratios . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tCould maybe give us an example of a cookie that you've done? What went wrong, what type of cookie are you making, what are the ratio's in the recipe, what temperature were you given, are your cookie sheets light or dark metal?\nYou have to give us a bit of help here. There is no set answer for all cookies.\n\t\t\nClick to expand...\n\nsure the choc chip ones i made started from this cookie base recipe i found online.\n- 1.5 cups of ap flour\n- 1/2 cup of unsalted butter\n- 1/2 tsp baking soda\n- 1/4 cup sugar\n- 1/2 cup brown sugar\n- 1 egg\n- probably like 1/2 to 1 tsp of salt honestly cant remember\nthen i added chocolate chip after letting the dough chill in the fridge overnight which screwed me over because it becamne tough to mix in the chocolate chips afterwards. Then i baked them on a dark grey baking sheet and a black one white small white spots on it it might have been a non stick one with that type of design. they were baked at 350 until the toothpick came out dry. But they became pretty hard/crunchy. Hope this helped.", "loss": true, "prefix": "AnonCooks:" }, { "from": "human", "value": " Toll House Chocolate Chunk cookies try this recipe and see if you don't have better results. \n\nPlease note - Generally speaking only cakes are baked until a toothpick comes out dry - not cookies. Unless of course, the recipe specifically says otherwise.\n\nThis recipe suggests 20 to 25 minutes. Set your timer for 10 minutes. Now you are going to switch the pans around by exchange places and reversing them. \nIn other words, take out a pan grab it at the back end with the other hand - one movement. \nWith the now free hand take out the other sheet and put the first pan you took out onto the shelf where the 2nd pan was. That first pan is now on a different shelf and the end that was at the back is now in the front. \nWith your now free hand grab the 2nd pan by the end that was originally at the back of the oven and put in on the shelf that had held the 1st pan. \nSet your timer for 8 minutes - peek at the cookies. If they are starting to brown around the edges and \"look\" dry in their centers, remove them or give them another minute or so. It rather depends on how big they are. I would have to say never more than another 5 minutes or they will be too dry and hard.\n\nHolding the dough over night in the fridge is fine but certainly not until you've added the chips (or chunks, whichever you use).\n\nI linked that recipe as it was the first I pulled up without having to run to the pantry to find a bag of chips. I usually use the recipe on the bag of chocolate chips itself as I don't care for \"chunks\". \n\nTrying a recipe randomly found online is dangerous. Stick with Brand names and or chefs you've heard of, even look at some of the recipes posted here. We help each other out if we've made a mistake in our recipes somehow. \n\nLet us know if you try again and how they turn out. I think you'll be pleased with yourself.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " AnonCooks said:\n\n\n\n\t\t\tsure the choc chip ones i made started from this cookie base recipe i found online.\n- 1.5 cups of ap flour\n- 1/2 cup of unsalted butter\n- 1/2 tsp baking soda\n- 1/4 cup sugar\n- 1/2 cup brown sugar\n- 1 egg\n- probably like 1/2 to 1 tsp of salt honestly cant remember\nthen i added chocolate chip after letting the dough chill in the fridge overnight which screwed me over because it becamne tough to mix in the chocolate chips afterwards. Then i baked them on a dark grey baking sheet and a black one white small white spots on it it might have been a non stick one with that type of design. they were baked at 350 until the toothpick came out dry. But they became pretty hard/crunchy. Hope this helped.\n\t\t\nClick to expand...\n\nLooking at those proportions of ingredients, I would have guessed those would end up thin, and crispy/crunchy, because almost all of those \"logs\" of cookies I make have similar proportions, except for the flour, which is slightly lower - mine are almost always 1 3/4-2 c, with 1/2 c butter, 1 egg, and 3/4-1 c flour. And to get thicker, softer ones, you'd need more eggs, and more flour, but I rarely make those, as they don't store as well as the thin, crunchy ones.\n\nSpeaking of cookies, I have all the ingredients lined up, and ready to make the recipes. Just got 4 lbs of butter out of the freezer, and put in the fridge for tomorrow!", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: The pain of watching someone cook who can't cook.", "loss": false, "prefix": null }, { "from": "human", "value": " This is a venting thread.\nIn my household, I am the cook. Since the kids moved out, its just my wife and I I prepare 99% of the dinners. She will prepare her breakfast and lunch ( which is usually yogurt and fruit, okra very simple sandwich that requires assembly but no cooking. On occasion she will bake a zucchini bread or try something new, but it is me who does the most in the kitchen, as I enjoy its and am good at it. In other words, for me its a hobby, for her it is somewhat of a chore.\n\nA few months ago she found a recipe she wanted to try. Its a Chinese style Tofu with string beans. At this time of the year with the string bean overload in the garden, its the perfect dish to use some of the beans up. She has made it before, and it actually comes out pretty good, Ill even say above average. Ive never really watched her make it until yesterday ( even though I offered, she said she'd do it , but made it a point to say ( out loud) that she hates cooking).\n\nWatching her clip the string bean ends and cut them with scissors instead of a knife. Ok, it works. Not how I would have done it, but if she feels more comfortable and safe doing it that way, more power to her.\n\nI offered to fry up the tofu , as I know she does the low and slow method and takes forever. I know there is a quicker way. But she insisted, that she'll do it. I noticed the tofu cubes were 4 X the size as she usually makes them. I asked why, and she said she was just in the mood to mix things up a bit. Im guessing she waned fewer pieces to fry up so it would go quicker. Not going to ruin the dish, but the texture will be different as the firmer outer to softer inner ratio will be different. For those of you who eat or cook with tofu, you know what I mean. Anyway, if thats what she wants to do, terrific.\n\nThen the recipe calls for blanching the string beans to get cooked but remain firm. Add them at the end when tofu is done. I see the pot is filled all the way to the top with water, which is ok, but going to take forever for the water to boil. Could have done with 1/2 the amount, but its her time and she's he chef.\n\nAll these things are not critical, just a different approach, and I was able to ignore it ( kind of)\n\nThen when the tofu was done, the recipe calls for adding the sauce ( soy sauce,broth, maple syrup. and a few other things), then the string beans, and when the sauce thickens, its done.\n\nI see her do all this , but then I noticed her sprinkling the corn starch into the already boiling sauce . At that point I said ' what are you doing' ? She said that this is what the recipe says to do. I responded, There is no way the recipe calls for sprinkling the cornstarch in to hot boiling liquid. Usually its mixed into the cold liquids first, then added . Slight argument ensued . At that point I pulled out the recipe which not only clearly says to mix all the sauce ingredients together ( including corn starch), but I had sent the recipe to my my son, and in my own handwriting next to the sauce ingredients I wrote \" Make sure to mix up all the sauce ingredients prior to adding it, so the corn starch is not settled all on the bottom\".\n\nLuckily the liquid wasn't at a complete boil, and there weren't too may corn starch lumps. But with that, my wife said that she's never cooking anything again.\n\nIf she does, Im just staying out of the kitchen til its done. At so many points I wanted to just move her out of the way and do it myself, as I know it would have been done more efficiently.\n\n*Just as a side note. Our arguing was done jokingly with sarcasm. Its not like it was an all out brawl*\n\nI had another incident years ago when I took one of those hands on cooking classes at a kitchen supply cooking store in the mall. The first instructions were to chop all of the produce up ( onions, carrots ...). I did it and was done in a few minutes. Not trying to race or show off, but just did it . I looked around and it really amazed me how few people ( or at least in this class) just couldn't chop up veggies with a knife. Once again, very difficult to watch.I guess its either more of a skill than I thought, all the years of doing it that it just comes natural or both.", "loss": false, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Larry, I feel your pain. Our situation here is very similar to yours. I usually camp out on the Ell of the kitchen counter with my laptop and phone. When SO starts to cook (usually baking) I can see what she's doing. I used to make suggestions too. At one point she told me to either shut up or leave the kitchen. Now I just watch and shake my head. Sometimes I leave the kitchen.\n\nSO has an uncanny ability to choose the wrong tool for the job. We have a set of steak knives on the counter in a block. She uses one of those knives for just about everything. When I suggest using one of the actually sharp knives made for what she's doing, she tells me she's afraid of them. If she's cooking, she never chooses the right spat or spoon for the task. \n\nThat said, she makes great stuff when she cooks but I always feel I could make things easier. The only thing she lets me do to help is to shred carrots on the FP for carrot cake. She would do them by hand.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " LOL, good read Larry, you are a saint!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Those who know me, know that I cook, Jeannie cleans up behind me.\nIts been this way for the 28 years we have been together.\n\nFast forward to present day.\n\nI have not been well for a few months and have slowed down just about everything. I doubt that I will fully recover my skills and desires. I'm 82, happy and fine with my life.\n\nI depend upon Jeannie for evening meals now. ( we often have either breakfast or lunch out) She has stepped up and is doing everything she can to supply me with good tasting, nutritious meals.\n\nShe cooks nothing like I have for so many years. I listen and smile as she makes her way around our kitchen.\n\nI am, totally pleased that she is, very willingly, going outside her comfort zone, to make certain I am correctly fed.\n\nTo me, Jeannie is my kitchen rock star. \n\nRoss", "loss": true, "prefix": "Just Cooking:" }, { "from": "human", "value": " Watching someone cook who can't cook? You mean like Sandra Lee?", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tWatching someone cook who can't cook? You mean like Sandra Lee?\n\t\t\nClick to expand...\n\n\nYeah, but she can open can with the best of them.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I do not have your patience, larry and Andy. Himself can't cook and I can't keep quiet. It might explain why he won't be my sous chef now that I really would like some assistance once in a while. Shot myself in the foot, I did.\n\nThen again, I'm not really sure that he seriously can't cook, or he has faked incompetence just to get me to do all the work...\n\n\n\n\nJust Cooking said:\n\n\n\n\t\t\t...I have not been well for a few months and have slowed down just about everything. I doubt that I will fully recover my skills and desires. I'm 82, happy and fine with my life....\n\t\t\nClick to expand...\n\nRoss, I'm sorry to hear that declining health has stopped you from doing something you've enjoyed so much. It's heartening to know that Jeannie has your back - and tummy.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "gpt", "value": " As an add-on to my earlier post (#2), I take responsibility for all kitchen clean-up regardless of who makes the mess.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I'm chief cook and bottle (and pots, and pans...) washer here, too, Andy. I don't let Himself put dishes away, either. unless at my direction. Otherwise it becomes a game on his part of \"let's hide the ______ and find out how long it takes her to find it\".", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "gpt", "value": " Cooking Goddess said:\n\n\n\n\t\t\tI'm chief cook and bottle (and pots, and pans...) washer here, too, Andy. I don't let Himself put dishes away, either. unless at my direction. Otherwise it becomes a game on his part of \"let's hide the ______ and find out how long it takes her to find it\". \n\nClick to expand...\n\n\nSO will occasionally empty the DW. I know because she finds creative new locations for MY stuff. I appreciate the help.\n\nHowever NO-ONE is allowed to load the DW but me!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " When Stirling cooks, I just leave him to it. He actually has good reasons for doing things the way he does, even if I feel that I have a better way. He doesn't have any depth perception, so he has to compensate for that. I do chop the onions for him. That's because, for some reason, they don't bother me at all - no eye irritation at all. he can get eye irritation from me chopping the onions in the kitchen, while he is upstairs.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I managed to keep my patience until the Corn starch incident. Thats when I felt I had to speak up.\n\nShe usually does most the clean up. That being said, I do constantly clean and reuse the same pots and utensils as Im cooking , so there usually isn't all that much to clean up. Ill unload the dishwasher, but she is much better loading it than I am. \n\nI often just clean the stuff by hand as im using them. I get some kind of relaxing pleasure cleaning the dishes by hand.\n\nIf you want to see her lose her patience, look at the look on her face as Im trying to find the matching lid to the container . Ill be searching for minutes and she'll just walk up and find the proper lid in seconds and then yell at me that I messed up the drawer", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " When my husband and I first met, he was a confirmed bachelor! \nHe claimed to cook, but not so much. \nI do have to say he could make a pan seared steak, \nalbeit well done \nand pasta with re-heated jarred marinara.\nThe only things he had in his `fridge was water and Beer \nIf the pot/pan was too difficult to clean, he threw it out! \n\nHe'd never brewed his own coffee in the morning, instead he went out to\nhis local joint to drink coffee and read the morning paper.\nAnd then I came along and showed him how.\n\nI do not like to go out for coffee! \nIn the morning, I like to start slowly, \nbrew a pot and sit and sip in my pj's until it's time to roll.\n\nI had an old electric perc-o-lator along with a coffee bean burr grinder.\nI bought his favorite flavored coffee in bean form and off to \nwork I went.\nWhen I came home, he had just gotten home before me and was\ntrying to make an afternoon pot.\n\n\"Please help me? I've re-perked this same pot three times now,\nand it's still so weak ... look!\"\nHe opens to pot up and he has stuffed the basket full with ...\nwait for it ... \nWHOLE BEANS!!!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " By Golly! We're all saints aren't we?", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tBy Golly! We're all saints aren't we?\n\nClick to expand...\n\n\nThats not quite the word my wife uses for me", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tThats not quite the word my wife uses for me \n\nClick to expand...\n\n\nMine either!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tBy Golly! We're all saints aren't we?\n\nClick to expand...\n\n\n\n\nlarry_stewart said:\n\n\n\n\t\t\tThats not quite the word my wife uses for me \n\nClick to expand...\n\n\n\n\nAndy M. said:\n\n\n\n\t\t\tMine either!\n\t\t\nClick to expand...\n\n\nBahaha", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " and the winner is...\n\n\"Pain of Watching Someone Cook Who Can't Cook\" \n\nWins the \"Best thread of the Week\"!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " In order to preserve world peace, I leave the kitchen when my wife cooks. She cooks very well; we just do things differently!", "loss": true, "prefix": "karadekoolaid:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\t\"Pain of Watching Someone Cook Who Can't Cook\" \n\nWins the \"Best thread of the Week\"!\n\t\t\nClick to expand...\n\n\nThis was another \"Today's Funny\" for me! \n\nNobody ever lived with me on a permanent basis, but the lady I knew for the longest - about 15 years - learned how to do some things for me, but stayed out my way, when I was cooking. She'd want to help me, getting things ready, but I remember the first time she used one of my knives, she said something like \"OMG, you could cut a finger off with this thing!\" And she wanted to clean up after me (imagine that!), but she would leave my pans and knives for me to handle - I didn't even have to tell her that, she did that on her own. That's something that makes all of us cringe - when we see non-cooks handling cookware, like it's a throw-away item, that can be replaced, when needed, with things from a Dollar Store.", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Adding nutritional years to marinara sauce is a good idea? How much should you add?", "loss": false, "prefix": null }, { "from": "human", "value": " thanks you!!!!!", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I use parmigiana Reggiano with my marinara and I don't see any reason to use nutritional yeast unless someone was vegan and loved and missed cheese.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Why are adding it for? As a thickener?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Nooch is added for serving, not cooking. Cooking it kills the nutritional value.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Not sure I understand that Sara. It cannot be used for raising bread as that yeast is dead. But it can certainly be used for nutritional value (for those that need it) or even just as a thickening ingredient. \n\nIt has always been my firm belief that people take too many supplements thinking that they are helping themselves to better health. But the truth is (as I see it) as long as they are eating a proper healthy diet they are doing themselves more harm than good.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " for making the sauce cheesy without cheese", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tNot sure I understand that Sara. It cannot be used for raising bread as that yeast is dead. But it can certainly be used for nutritional value (for those that need it) or even just as a thickening ingredient.\n\nIt has always been my firm belief that people take too many supplements thinking that they are helping themselves to better health. But the truth is (as I see it) as long as they are eating a proper healthy diet they are doing themselves more harm than good.\n\t\t\nClick to expand...\n\nYep I agree with your first point. Nutritional yeast is a deactivated form of yeast, meaning it does not have the leavening properties of baking yeast.\n\nYour second point, not so much.\n\n\nhttps://www.crnusa.org/sites/default/files/Shortfalls 2.jpg\n\n\n\n\nPersonally I supplement vit D, magnesium, zinc, vit B's, wheat germ oil, creatine and cordycepes.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " @SEEING-TO-BELIEVE, as pictonguy says, not wanting to use real cheese is fine. \nPerhaps pictonguy, could give a suggestion to the quantity. I'm sure there a few vegans here who could also make a suggestion?\n\n@pictonguy LOL, I'm not going to get into a debate on supplement usage and needs. I would certainly be out of my depth with you. I am merely stating my own humble opinion on it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Do what you like. If it's only for flavor not for the B vitamins, have at it.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I cook with nutritional yeast a lot. I personally dont add it to marinara sauce. Although its supposed to give food an umami , cheesy kind of taste ( which it could), it doesnt really give the same flavor a parmesan or other meal cheeses give ( which are superior in flavor). I dont see anything wrong with it, I just personally dont do it,\nAs far as how much, I think its trial and error ( by tasting).\n\nAnother option m, if trying to avoid using cheese/ dairy is to make a vegan \" parmesan cheese \" to sprinkle on top of the finished dish.\n\nThe ones I've seen are a mix of nutritional yeast, salt, garlic powder and ground up almonds. it gives a slightly cheesy flavor ( definitely not the same as real cheese). But, it has no melting capability, so it will add some texture to the finished dish which you may like, or not like.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tfor making the sauce cheesy without cheese\n\t\t\nClick to expand...\n\nI'm glad you clarified that. I was curious why you were asking.\n\nDoes this mean you are also dairy free? Or you just don't care for cheese?", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tfor making the sauce cheesy without cheese\n\t\t\nClick to expand...\n\nwhy not cheese?", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " i don't have cheese and i prefer not to use cheese often..... my nutritionist doesn't like saturated fats..\ntnx", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti don't have cheese and i prefer not to use cheese often..... my nutritionist doesn't like saturated fats..\ntnx\n\t\t\nClick to expand...\n\nWell finally after what, 300,000 years of modern humans eating a lot of saturated fat that finally in the 80's and 90's apparently we figured saturated fat will kill everyone, and now the health of humankind is much better off. I guess we dodged a bullet, thank god.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Could be because as humans started to have a much longer life span than they did 300,000 years ago, they had much longer to figure out why.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tCould be because as humans started to have a much longer life span than they did 300,000 years ago, they had much longer to figure out why.\n\n\nClick to expand...\n\nA longer life gives you the time to come succumb to the ill effects of more things.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Oh no, does that mean I have to throw away all my lard and beef tallow?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tA longer life gives you the time to come succumb to the ill effects of more things.\n\t\t\nClick to expand...\n\nThis is a common argument, and it makes sense on the surface of that argument until the adjustments for infant and youth mortality is made, then Hunter Gatherers live to around 65-70 which is pretty good when considering there was no pharmacy's or hospitals around, and no ambulance service either.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " anyway..\none disadvantage is that the nutritional yeast makes the sauce less glossy.\nand i love glossy food........", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Duck fat makes food glossy.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Interesting short video about MSG", "loss": false, "prefix": null }, { "from": "human", "value": " I found this very informative. I hope this is accurate.", "loss": false, "prefix": "taxlady:" }, { "from": "gpt", "value": " Very informative. Thank you.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Yeah, I'll go along with that, although I haven't fact checked everything he said but I have confidence he know what he's talking about mostly because of what I know about MSG he was correct.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " You are right, is it!", "loss": true, "prefix": "RobertHolloway:" }, { "from": "human", "value": " Wow... I learned something new. I've always thought MSG is used, mostly in Asian cooking, to \"homogenize\" the flavors. This video refutes that claim, or at least clarifies it somewhat.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " It's strange, we always used to use \"Accent\" way back. Never knew and never looked to see what it really was. Had never heard of MSG. Always had a shaker in the cupboard, used it to 'enhance' flavours.\n\nThen it became vilified and it wasn't on shelves anymore. It came back slowly when Chinese/Japanese cooking became popular to be made by home cooks but by that time I had pretty much forgotten about it. Never quite understood the vilification although my brother swore it gave him headaches, it probably did and so I refrained from using it. \n\nI still don't have any (that I know of) mainly as I have so many other seasonings it just doesn't seem owrth it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I use Accent and MSG.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " I use MSG in most of my savory cooking. Just a tiny pinch — like a 16thof a teaspoon — from a Sazon packet .", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tI use Accent and MSG.\n\t\t\nClick to expand...\n\nAccent IS MSG.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Accent is a Brand:\n The ingredients for Accent flavor enhancer are: \n\nMonosodium glutamate \nSalt \nChili pepper \nTricalcium phosphate (anticaking agent) \nCumin \nOregano \nPaprika extractives (color) \n\nGarlic extractives \n\nOnion extractives \n\nYellow 6 Lake and Yellow 5 Lake \n\n\n\nMSG:\n Monosodium glutamate (MSG) is made of water, sodium, and glutamate: \n\nGlutamate: An amino acid that's naturally found in many foods, including tomatoes, mushrooms, anchovies, and Parmesan cheese. \nSodium: A salt.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tAccent is a Brand:\n The ingredients for Accent flavor enhancer are:\n\nMonosodium glutamate\nSalt\nChili pepper\nTricalcium phosphate (anticaking agent)\nCumin\nOregano\nPaprika extractives (color)\n\nGarlic extractives\nOnion extractives\nYellow 6 Lake and Yellow 5 Lake\n\nMSG:\n Monosodium glutamate (MSG) is made of water, sodium, and glutamate:\n\nGlutamate: An amino acid that's naturally found in many foods, including tomatoes, mushrooms, anchovies, and Parmesan cheese.\nSodium: A salt.\n\n\nClick to expand...\n\nYou're looking at the wrong product:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAc'cent: The Perfect MSG Seasoning for Your Dishes\n\t\t\t\t\t\n\nEnhance the flavor of your favorite dishes with Accent Flavor Enhancer. This MSG seasoning brings out the natural taste of meats and vegetables.\n\n\n\n\n\t\t\t\t\taccentflavor.com", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I could not find anywhere on the Ac'cent blog what their ingredients were but I did find this.... \n***********\nThe glutamate in Ac'cent is derived from corn, and the fermentation process used to make it is similar to the process used to make vinegar, yogurt, and beer. \n\nAc'cent also contains other ingredients, including:\nSalt, Chili pepper, Tricalcium phosphate, Cumin, Oregano, Paprika extracts, Garlic extracts, Onion extracts, Yellow 6 Lake, and Yellow 5 Lake.\n****************\nJust like msmofet posted, I'm not sure what you are saying, Andy?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Sodium is not a salt. Sodium is a metal, an alkali metal to be exact. When it combines with chlorine, it becomes NaCl, salt, the kind we usually eat. It can be part of sodium hydroxide AKA lye.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I got to wondering about the fact that vinegar will deactivate MSG. Is it something special about vinegar or is it the low pH (high acidity)? Would lemon juice deactivate MSG? What about yogourt or buttermilk?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " If Sodium is not a salt then why does every single jar/bottle/container I have lists the mineral sodium in the Nutritional columns and not the chlorine which is also a mineral? Chlorine becomes chloride + sodium = salt.\nThey list salt as an Ingredient so why not Sodium Chloride in the Nutritional listing? Why not list it as Sodium Chloride? Both are important to the body, both in slightly different ways, both are minerals. Or why not just list it as Salt in both lists?\nEdit: It is not as if it is manmade... it exists as that, mined as that, used as that.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tIf Sodium is not a salt then why does every single jar/bottle/container I have lists the mineral sodium in the Nutritional columns and not the chlorine which is also a mineral? Chlorine becomes chloride + sodium = salt.\nThey list salt as an Ingredient so why not Sodium Chloride in the Nutritional listing? Why not list it as Sodium Chloride? Both are important to the body, both in slightly different ways, both are minerals. Or why not just list it as Salt in both lists?\nEdit: It is not as if it is manmade... it exists as that, mined as that, used as that.\n\t\t\nClick to expand...\n\nI think that is because your body doesn't care where you get the sodium from. It will use that sodium. It can come from other ingredients than NaCl salt. For example, it comes in MSG.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " That still doesn't explain why they are listed separately. The sodium is listed as if it was added separately to the chloride. I ask because although I am not a chemist, scientist nor engineer, my father was a chemical engineer and would drop bits and pieces of knowledge that I would pick up. One be that sodium is not found alone. I've copied a section from the NIH to help describe...\nAlthough sodium is the sixth most abundant element on earth and comprises about 2.6% of the earth's crust, it is a very reactive element and is never found free in nature. Pure sodium was first isolated by Sir Humphry Davy in 1807 through the electrolysis of caustic soda (NaOH).\n\nThat pretty much explains why I ask. LOL taxy, not expecting you to answer for the companies that supply the nutritional and ingredients.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI could not find anywhere on the Ac'cent blog what their ingredients were but I did find this....\n*********\nThe glutamate in Ac'cent is derived from corn, and the fermentation process used to make it is similar to the process used to make vinegar, yogurt, and beer. \n\nAc'cent also contains other ingredients, including:\nSalt, Chili pepper, Tricalcium phosphate, Cumin, Oregano, Paprika extracts, Garlic extracts, Onion extracts, Yellow 6 Lake, and Yellow 5 Lake.\n******************\nJust like msmofet posted, I'm not sure what you are saying, Andy?\n\t\t\nClick to expand...\n\nWhat I'm saying is that there is more than one version of the product on the market with the Accent name. \n\nHere is the carton from my spice rack:", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Finally saw the Ingredient list - LOL", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tIf Sodium is not a salt then why does every single jar/bottle/container I have lists the mineral sodium in the Nutritional columns and not the chlorine which is also a mineral? Chlorine becomes chloride + sodium = salt.\nThey list salt as an Ingredient so why not Sodium Chloride in the Nutritional listing? Why not list it as Sodium Chloride? Both are important to the body, both in slightly different ways, both are minerals. Or why not just list it as Salt in both lists?\nEdit: It is not as if it is manmade... it exists as that, mined as that, used as that.\n\t\t\nClick to expand...\n\nSodium is not a salt. Sodium chloride (NaCl) is a salt. Potassium Chloride (KCl) is also a salt. It is also used in food. There are undoubtedly other salts that we use in food. While KCl has a salty taste, it doesn't have any sodium. It would be ambiguous to simply list it as \"salt\". If someone needs to keep track of their sodium consumption, they need to keep track of all the sodium they consume, not just the sodium in \"salt\". There are salts without sodium and there food sources of sodium that aren't salts.\n\nYes, sodium is very reactive, but not just with chlorine. It's very reactive with lots of stuff. \n\nI studied chemical engineering for a year. My sister is a retired chemical engineer. I do have a bit of understanding about this.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Ideas for plain shredded wheat biscuits?", "loss": false, "prefix": null }, { "from": "human", "value": " Basically Frosted Mini Wheats - without the frosting. \n\nI have two boxes of these things. And while I don't mind eating plain shredded wheat (sometimes I'll just snack on them straight out of the box) I'd really love some different ideas on what to do with them. Eaten as a cereal with added ingredients perhaps? Or maybe using them in some type of recipe?\n\nAs a courtesy from my Medicaid benefits case worker, and also because I am now officially an old fart (I'm 61) I got a monthly \"commodities box\" and that's how I end up with some ingredients, like this cereal, that I have no idea what to do with. And I hate throwing out food. So I want to find other yummy ways to use this shredded wheat.", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " As a bowl of serial, drizzle them with some quality maple syrup and pour your milk over them. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I like mine in a bowl with milk, fruit (usually either sliced bananas or blueberries) and chopped walnuts. Also might add some flax seeds.", "loss": true, "prefix": "Petek:" }, { "from": "gpt", "value": " I like as cereal with just milk, but I'm weird. You can also make your own \"Chex mix\" and use them in that. And of course, just plain snacking on them is pretty good. I was watching something on TV and they were talking about \"tough guys\". One of them said something about Mike Hammer being really tough. \"He eats Shredded Wheat dry.\" I looked at my hand in the box of Shredded Wheat that I was snacking on. Hmm, does that mean that I am tough? I do believe the character on TV meant the big Shredded Wheat, the ones that are about two inches wide and 3-4 inches long. Yeah, if those are dry, the shreds will come apart and poke you in the gums. My mum used to eat them with butter, sort of like a weird cracker. It tastes pretty good. I have never tried buttering the little ones.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I thought I was the only one that liked shredded wheat!\n\nI first came to love it as a very little kid in Minneapolis when my mom would put it in a bowl and pour hot milk and syrup over it before sending me off to school when it was -minus 10 degrees and I needed the warmth and energy to walk 10 blocks to school and I was 6. True.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I like them with a sprinkle of Splenda and almond milk.\n\nIf you Google shredded wheat recipes you will find recipes for cookies, muffins, coating for fish, chicken, etc…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " All I can think of is any dried fruit.\nOr make one of those party mix things and give them as Christmas goodies.\n(oh lookie, found this I wrote last night around 12:20 am)", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tBasically Frosted Mini Wheats - without the frosting.\n\nI have two boxes of these things. And while I don't mind eating plain shredded wheat (sometimes I'll just snack on them straight out of the box) I'd really love some different ideas on what to do with them. Eaten as a cereal with added ingredients perhaps? Or maybe using them in some type of recipe?\n\nAs a courtesy from my Medicaid benefits case worker, and also because I am now officially an old fart (I'm 61) I got a monthly \"commodities box\" and that's how I end up with some ingredients, like this cereal, that I have no idea what to do with. And I hate throwing out food. So I want to find other yummy ways to use this shredded wheat.\n\t\t\nClick to expand...\n\nCrush the flakes into crumbs and use them instead of breadcrumbs for frying chicken fillets or vegetables", "loss": true, "prefix": "knowledge keeper:" }, { "from": "human", "value": " Great suggestions, everyone, thanks much! I'm going to try some of them.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " knowledge keeper said:\n\n\n\n\t\t\tCrush the flakes into crumbs and use them instead of breadcrumbs for frying chicken fillets or vegetables\n\t\t\nClick to expand...\n\nThey aren't flakes. They would break into small chunks and little sticks.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tThey aren't flakes. They would break into small chunks and little sticks.\n\t\t\nClick to expand...\n\nGood catch. I missed that. Not sure if they would work as a coating. I normally use bread crumbs (panko or regular) or crushed corn flakes for that kind of stuff.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I think it would sort of work, but large or small crush? Think the taste of the shreddies would make it much more \"meatier\"?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI think it would sort of work, but large or small crush? Think the taste of the shreddies would make it much more \"meatier\"?\n\t\t\nClick to expand...\n\nYeah, not quite sure if I'd want to try that. Seems to me the shreds might go soggy?", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " My first thought was to coat them with some spice mix of some sort, but I don't know how well they will stick to it, since it's not a fried thing. But maybe some would get into the mini biscuits.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tMy first thought was to coat them with some spice mix of some sort, but I don't know how well they will stick to it, since it's not a fried thing. But maybe some would get into the mini biscuits.\n\t\t\nClick to expand...\n\nThat's possible. But, more than likely, I wouldn't try it as a coating for frying things. I've already got my usuals for that and I'd be afraid of it not turning out right.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " oh dear . . . 60+ years of lovin' shredded wheat . . .\nokay, I'm weird . . . did a Norwegian of cork flakes drown in \"quark\" - still recovering from that . .\n\nduring 'hot times' aka summer - it's crumbled bars in milk, with 'soak' time. \n\nadding fruits is always a good thing.\nin cooler/winter - a bowl with milk, 60-70 secs in the microwave. add fruit topping . . .\n\nso far as 'other dishes' methinks I've done more with crushed corn flakes than shredded wheat . . . but the idea is germinating as we go into 'winter'", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " I certainly don't think it will go any soggier than most bread crumbs, that stuff is crunchy! Plus I don't pan fry much or deep fry at all. Was actually thinking of 'oven fried' things. \n\n\n\n\n \n\n \n\n\nBut my all time favourite is the original Shredded Wheat. Two biscuits, crunched just a little bit, add hot milk and yum! Used to be my go to breakfast during winter.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Being from Niagara Falls, the ancestral home of shredded wheat, I have noticed that people have lots of different ways of eating it. For example, my parents. My mother crushed the biscuits into a bowl with her bare hands, poured hot milk over them, then added sugar to taste. My father, however, would place the whole biscuits into a bowl, run hot tap water over them, drain them, then add cold milk and sugar. Either of these methods would work with Nabisco shredded wheat and Quaker's Muffets shredded wheat, but only my father's method would work with Weetabix, a British/Australian version of shredded wheat.\n\n \n\n\nAs a kid I would use my mother's method, but as an adult (of sorts), I buy spoon sized frosted mini-wheats and just pour cold milk or hot milk over them, depending on the weather.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tBeing from Niagara Falls, the home of shredded wheat, I have noticed that people have lots of different ways of eating it. For example, my parents. My mother crushed the biscuits into a bowl with her bare hands, poured hot milk over them, then added sugar to taste. My father, however, would place the whole biscuits into a bowl, run hot tap water over them, drain them, then add cold milk and sugar. Either of these methods would work with Nabisco shredded wheat and Quaker's Muffets shredded wheat, but only my father's method would work with Weetabix, a British/Australian version of shredded wheat.\n\nView attachment 71787 View attachment 71788\nAs a kid I would use my mother's method, but as an adult (of sorts), I buy spoon sized frosted mini-wheats and just pour cold milk or hot milk over them, depending on the weather.\n\t\t\nClick to expand...\n\nI would definitely prefer your mom's method.\n\nI love Frosted Mini Wheats. I remember how I ate them as a kid. My mom would put them in a bowl and cover them with milk, then give me the bowl with a spoon. I would pick up the ones on top of the pile (that weren't soaked in milk yet) and then get a spoonful of milk and drop the milk down inside one end of the biscuit, to get the milk inside of it, then pop it in my mouth.\n\nI did weird things with food when I was a kid. I would eat Beefaroni, one noodle at a time, and just slide it down my throat without chewing it, pretending I was the lazy cat in a Looney Tunes cartoon (Dodsworth) that would drop sardines down his throat saying \"You know, one of these days I'm going to have to buy me a mouse trap.\"\n\n \n\nAnd when it came to pizza, I would peel everything off the slice (including the cheese and sauce) and just eat the crust. To this day I don't like pizza that is too heavily sauced and I don't like a lot of cheese.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " @Sir_Loin_of_Beef the hot water way was exactly how my father did it! and how he taught me. Been using a microwave and straight milk for so long I'd completely forgotten. \nWe also had on occasion the Muffets and Wheetabix but neither were my favourites.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Holiday Preparations", "loss": false, "prefix": null }, { "from": "human", "value": " It has begun. Last Friday I bought a 10 Lb. \"parts\" turkey. ($0.59/LB).\n\nOver the last couple of days I have been sharpening my knives in preparation for some heavy duty use. I didn't finish today as I managed to give myself a decent cut on my left forefinger. Got all but one knife sharpened, my butcher's knife will have to wait.\n\nTomorrow I plan on attacking the parts turkey. I'll break it down to its component parts, debone all those parts and reserve the two thighs and breasts for meals. The wings, drumsticks and all the deboned bones will go into a pot to make turkey stock for Thanksgiving dinner.\n\nMy daughters and I have discussed what they will be bringing this year. Now I can plan the menu. Things will be reduced in size as we are leaving for FL the Saturday after Thanksgiving for five days to celebrate SO's and my milestone birthdays (80 and 75) with her family. Her daughter is flying us down, putting us up and providing the entertainment. We'll be with SO's children, grandchildren and their spouses and their children. First time seeing the youngest great grandchild.\n\nThat's as far as we've gotten. how about you guys?", "loss": false, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy, thanks for reminding me to give my knives their annual sharpening.\n\nNot much to do here, I’ve checked the pantry and made a list of odds and ends.\n\nI picked up a fresh box of Bell’s poultry seasoning, sticker shock at $3.79 but still worth every penny to maintain the tradition.\n\nEnjoy your Thanksgiving and combined birthday celebration.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " I invited the guests. Made the menu. Got out my recipes. Bought \"foraged cranberries\".", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I have two Thanksgivings to prepare for and I have done some work; assembled recipes, made grocery list. I am hosting bridge on Friday with 7 players converging at my house. This coming Tuesday I am hosting a pre-Thanksgiving Thanksgiving lunch for 5 of us. Going to brine and roast a turkey, make gravy, green chile, cheddar cheese mashed potato casserole, herbed dinner rolls, cole slaw and a chocolate carrot cake with cream cheese icing. Then on Thanksgiving Day, for the third time, we are going to a friends house where the hosts will be smoking turkeys and making dessert, and the rest of us will be bringing sides. Haven't heard what I will be bringing. I'm psyched.", "loss": true, "prefix": "bethzaring:" }, { "from": "human", "value": " At first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tAt first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!\n\t\t\nClick to expand...\n\nYeah, my first thought was that this was about Xmas too. Even the mention of turkey didn't alert me. It was first when I read, \"The wings, drumsticks and all the deboned bones will go into a pot to make turkey stock for Thanksgiving dinner.\" that the penny finally dropped. Oh yeah, they haven't had Thanksgiving yet. \n\nI'll just follow along and enjoy the reading.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " LOL, me too taxy.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tAt first I thought WOWSER, you guys are planning Christmas dinner already!!!!???? \nThen realized you haven't had your American Thanksgiving yet... whew!\n\t\t\nClick to expand...\n\nIf you could see ll the Christmas sales items and decorations for sale around here you'd think Christmas was next week!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Other than the grocery stores I have not been anywhere but I fully expect to see them all decorated here too. \nPersonally I think it should be illegal before December 1st.... ok, I'll give them the weekend of...", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Holiday preparations... \n\nAirline, rental car, and hotel reservations... and kennel reservations for mom's dog. Check!\n\nStock up on Tums, Ibuprofen and Ativan. In progress.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Sounds like you're off to a great start with your turkey prep! Homemade stock is always the best. We’re still planning our menu but it's always a family effort here too. Your Florida trip sounds amazing, what a great way to celebrate your birthdays! Enjoy!", "loss": true, "prefix": "GaryHyslop:" }, { "from": "gpt", "value": " I thought Christmas too, but that would be because we don’t have thanksgiving down here", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tIf you could see ll the Christmas sales items and decorations for sale around here you'd think Christmas was next week!\n\t\t\nClick to expand...\n\nThey put out Thanksgiving and Christmas decor items as soon as Halloween stuff got put away here.\n\nHaven't done much other than decide about the turkey. Craig wanted to smoke a turkey breast and, since they were BOGO last week, got 2 large breasts for $33 total. Last year, we did 1 in oven and 1 on the smoker. We'll just do the smoked 1 this year, and keep the other in the freezer.\n\nSure we'll have dressing, gravy, and I've been wanting homemade green bean casserole. Craig likes to do a Bananas Foster take with sweet potatoes, so probably that. As far as dessert, who knows.\n\nAs far as Christmas, I was thinking about suggesting rack of lamb or just lamb chops.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tI thought Christmas too, but that would be because we don’t have thanksgiving down here\n\t\t\nClick to expand...\n\nYou can't even just substitute a harvest festival. It isn't exactly harvest time in Australia right now, eh?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I went to Walmart for a few things, and the Salvation Army bell-ringer was at the front door. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I'm heading to former in-law's for T-day. For Christmas, my daughter and her husband have hosted dinner the last 4 years. I haven't planned anything yet, but I'm normally asked to bring the wine.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tYou can't even just substitute a harvest festival. It isn't exactly harvest time in Australia right now, eh?\n\t\t\nClick to expand...\n\nNo it’s not. And I would only want a celebration event if it held some importance for us.\nDown here, the Halloween celebration has become steadily more popular over recent decades.\nThe problem I have with this is that Halloween has its roots in history particular to the USA. Really nothing down here that lines up. So it’s just a matter of getting dressed up and begging strangers for sweet treats. Very bizarre.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tNo it’s not. And I would only want a celebration event if it held some importance for us.\nDown here, the Halloween celebration has become steadily more popular over recent decades.\nThe problem I have with this is that Halloween has its roots in history particular to the USA. Really nothing down here that lines up. So it’s just a matter of getting dressed up and begging strangers for sweet treats. Very bizarre.\n\nClick to expand...\n\nThat's what my Danish mum had to say about Halloween too.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Germany (plus Europe?) has oktoberfest. I remember Mom made these fantastic matching costumes for her and dad. They were green bugs, tights and turtlenecks, she made beige felt shorts and with a harness created wings for their back attched to their arms. Green hoods complete with antennas that lit up (via battery). I believe they even had green grease paint on their faces. \nBack in the late 50's, those costumes were a big hit. But when they got back mom said the other costumes were incredible. \nWe lived in Hamburg at the time and they went to Munich (?) for the weekend to the big festiva .", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " It used to be a tradition in some parts of the country to dress up on the night before Thanksgiving and go door to door begging, “Something for Thanksgiving!”", "loss": true, "prefix": "Aunt Bea:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are some tasty vegetarian ketogenic diet recipes?", "loss": false, "prefix": null }, { "from": "human", "value": " Indian Keto Diet:\n\n\nUse Ghee or coconut oil instead of vegetable oils for cooking.\nAvoid high-carb vegetables like potatoes, carrots, and peas. Stick to leafy greens, cauliflower, zucchini, and eggplant.\nChoose full-fat dairy such as paneer, cheese, and cream.\nIncorporate nuts and seeds (almonds, walnuts, chia seeds, flaxseeds) for healthy fats and additional flavour.\nLow-carb, high-fat Indian keto diet includes paneer, spinach, cauliflower, avocado, ghee, coconut oil, and non-starchy vegetables for energy.\n\nKeto Baingan Bharta (Smoky Mashed Eggplant)\n\nA smoky and flavourful dish made with roasted eggplant.\n\nIngredients:\n\n\n1 large eggplant\n1 onion, finely chopped\n2 tomatoes, finely chopped\n1 tablespoon ghee or olive oil\n1 teaspoon cumin seeds\n1/2 teaspoon turmeric powder\n1 teaspoon coriander powder\n1 teaspoon garam masala\nSalt to taste\nFresh coriander for garnish\nInstructions:\n\nRoast the Eggplant: Roast the eggplant on an open flame or in the oven until the skin is charred, and the flesh is soft. Peel and mash the eggplant.\nCook the Gravy: Heat ghee in a pan, add cumin seeds and sauté the onions until golden. Add tomatoes, turmeric, coriander powder, and garam masala. Cook until the tomatoes soften.\nCombine: Add the mashed eggplant to the pan and cook for another 5–10 minutes. Adjust salt.\nServe: Garnish with fresh coriander and enjoy.", "loss": false, "prefix": "priyadogra:" }, { "from": "gpt", "value": " Sounds like something I make in the summer, with the eggplant and tomatoes, plus I always put some garlic, plus some hot peppers in it (like just about everything!). Not any particular diet, or anything, just a lot of veggies from the garden.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I don't eat soy beans. They contain plant estrogen that can mimic the effects of human estrogen in the body, and I prefer staying a baritone.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Looks good.\n\nI've been pretty much low carb and have also used a ketogenic diet for many years due to being insulin resistant, overweight and a few other health issues which solved pretty much all of my health problems but now I keeping carbs around 100g's. Vegetarian keto is not the easiest diet, that's for sure. Soy products would need to be the focus I'd imagine.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I was strict keto for many years, but these days I just try to avoid too many carbs. I'm actually having a keto type dinner tonight. Quiche made with eggs, mushrooms, spinach, and cheese.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Here is one more keto recipe, try this as well:-\n\nCrispy Keto Cauliflower Hash Browns Recipe\nThe crispy Keto version of Cauliflower Hash Browns is a delightful Veg Keto recipe that will leave you wanting more.\n\nI recently prepared this recipe for my family, and it was an absolute hit! The flavours are incredibly delicious, and even my daughters couldn’t resist asking for seconds. These hash browns are crispy on the outside, soft on the inside, and packed with a deep savoury flavour and a hint of cheesiness. What’s even better is that you can easily whip up a big batch using ingredients that are likely already in your kitchen. Plus, they can be conveniently frozen for hassle-free quick meal prep. Not only will these hash browns satisfy your taste buds, but they’ll also support your Keto journey.\n\nServes 4 people\n\nPrep time 10 minutes\n\nCook time 20 minutes\n\nIngredients-\n\n\nOlive oil spray\n1 tablespoon Unsalted Butter\n90 grams Yellow Onion, Finely Diced\n1 Large Clove Garlic Crushed\n150 grams of Leftover Cauliflower Rice\n60 grams of freshly grated Parmesan Cheese\n1 Large Egg White, Lightly Beaten\n1 Spring onion Green and White Parts, Thinly Sliced\n1/4 teaspoon Onion Powder\n1/4 teaspoon Garlic Powder\n1/8 teaspoon Salt\n1/8 teaspoon Black Pepper\nRecipe Steps-\n\n\nPreheat your oven to 400F. Line a large baking tray with parchment paper or a silpat liner, then spray it with olive oil.\nTake a small-medium frying-pan and put that over medium-low heat, melt the butter. Add the onion and garlic. Cooking until the onion softens (approximately 3 minutes), stir frequently. Allow the mixture to cool to room temperature.\nNow, In a large bowl, combine Cauliflower Rice, Parmesan, egg white, onion powder, garlic powder, salt, black pepper, and the sautéed onion/garlic mixture. Mix everything well.\nDivide the mixture into 4 portions. Shape each portion into a ball, and then flatten it slightly to form a circle or oval shape.\nPlace the patties on the baking sheet and place them in the freezer for 10 minutes to chill.\nLightly spray the tops of the hash browns with olive oil and bake them until they turn golden on the bottom, typically around 16 to 18 minutes.\nBroil the hash browns briefly until the tops are nicely browned. Keep a close eye on them as this process can happen quickly. Once done, serve and enjoy!\nNutritional Info (per serving)\n\nCalories 106 Net Carbs 4 gram Fat 7 gram Fiber1 gram", "loss": true, "prefix": "priyadogra:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you eat roasted salted soybeans?", "loss": false, "prefix": null }, { "from": "human", "value": " i personally really like it. even tho i don't know if i should buy this product for some reason..\nit is tasty and has a lot of protein....\ni don't know why it is expensive..\n\ndo you have it in many shops where you live?\n\nin israel they are not easy to find.....\n\nwhat is your experience\n\ni like the green ones by the way..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I like them, but it's been years since I had them \nI haven't found them here. All soy seems to go to oil and cattle food", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " We have Wasabi coated nuts here, I've always assumed they were soy but honestly don't know. \nAlthough I like them when they are spicy. Only sometimes they are not spicy enough - don't know why there should be a difference. It is disappointing to get the bland ones. Other than the first couple of times I can't say I buy them anymore.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " i don't like wasabi\ni find the roasted soy to have a significant taste. especially after you have chewed them well", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Do you mean edamame? They are good in lots of ways. The taste is nutty like to me.\n\nWe like to get the wasabi coated dried peas, though some can be kind of pungent for sure.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " it is dried roasted soybeans.. not cooked.. i will send a picture here later", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " roasted soybeans", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Roasted salted soybeans are delicious and packed with protein but they can sometimes be on the pricier side. As for availability, in my area, they’re usually found at health food stores or specialty grocery stores but not every shop carries them. I’ve noticed that the green ones (like you mentioned) have a nice flavor and crunch definitely my favorite too!", "loss": true, "prefix": "Matthews:" }, { "from": "human", "value": " @SEEING-TO-BELIEVE \nactually Edamame are young immature Soy Beans. Yeah, I had to look it up, I sort of thought so but wasn't sure. LOL", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tit is dried roasted soybeans.. not cooked.. i will send a picture here later\n\t\t\nClick to expand...\n\nWhat do you call food that has been roasted? I call it cooked personally.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Edamame? My daughter likes them.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " This reminded me of a snack I used to make frequently - Spicy Soybeans - which started out with simply dry soybeans. They are dry roasted in a heavy sauté pan or CI skillet, for 10 to 12 minutes, until they are well browned, then dumped into a bowl, and stirred with Chinese seasonings - for 1½ c roasted beans, 1/4 c dark soy sauce, 1 tb Chenkiang vinegar, 2/3 c water, 2 tsp sugar, 2 large scallions (or some garlic chives - something I have a lot more of), sliced, 3 cloves minced garlic, 2 tsp minced ginger, 1 tsp dark sesame oil, and 1-2 tsp hot oil, or 1 tb nam prik pao, if desired. The hot beans sizzle, and suck up much of the liquid, but older beans often remained hard, and I'd have to microwave them, to finish the cooking. At one point, I started using the roasted soybean snacks, which were fairly cheap in the Amish market, back then (plus, they had them unsalted, which was good, since I was adding salt), and heat them, then mix them with the seasonings. At one point, however, when \"edamame\" got so popular, any of these things got outrageously expensive, and I stopped buying them. I'll have to get back to making them from scratch, using the dried soy, as they are a good snack (unless someone is on a low salt diet!).", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " the chinese people have very tasty food..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Just the thought of those things made me have to have some!\n\nI actually made a double recipe - something I usually do - so I used 3 c of dry soybeans, and while making these, something happened that I forgot to mention, when telling how I make them: at about 12 or 13 minutes, the beans started popping - just enough to split the skins, making it easier for the seasonings to absorb into the beans. Funny how you forget something simple like this, until doing it again, and it starts happening. It wasn't until after about 17 minutes, that most of the beans had popped, and they were ready to add to the seasonings. They were still a little hard, but I just set the Instant Pot on 1 minute Manual, then let pressure release naturally, and the beans were just crunchy enough, and absorbed just about all of the liquid.\nRaw soybeans, for the spicy soybeans. by pepperhead212, on Flickr\n\nSoybeans, dry roasted over a medium flame for about 12 minutes, not showing much change. by pepperhead212, on Flickr\n\nHere they are just about finished roasting, and you can see how most of the beans are split\nThe soybeans, after cooking about 17 minutes, darkening a little, but mainly they're popping, which makes it easier to absorb the liquid. by pepperhead212, on Flickr\n\nWhile roasting the beans, and tossing them in the pan occasionally, I got the seasonings ready to dump them into.\nAll of the ingredients for the spicy soybeans, mixed in the Instant Pot, to give them a brief cook in, since they are a little old. by pepperhead212, on Flickr\n\nThe finished spicy soybeans, with just one minute set on Manual, made up for the slightly older beans. by pepperhead212, on Flickr", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Back in the 1970s, I often got these. They were cheaper than nuts and seemed healthy. I wasn't crazy about them, but they made a decent snack for mindlessly munching on. They were more moreish than they were good.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " all roasted soy beans are made in china?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Top Producing Countries\n\n\nMarket% of Global ProductionTotal Production (2023/2024, Metric Tons)Brazil39%153 MillionUnited States29%113.27 MillionArgentina12%48.21 MillionChina5%20.84 Million\n\nThese are the top producers (according to the USDA) but which ones roast the most? Don't know.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I do not eat any soy products, with the exception of soy sauce. Soy beans contain plant estrogen, and I prefer to stay a baritone.\n\nAnd if this disappears again, the prudes in this forum will have driven away another member! Power corrupts, and absolute power corrupts absolutely.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Absolutely. Love them. I also love roasted chick peas.\n\nMy favorite, however, is shelled edamame. Lightly salted, I can sit and eat those things like candy.\n\nEdit: I should probably mention that when I say \"shelled edamame\", I'm talking about just steamed/cooked and out of the pod (unroasted).", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Looking for Recipe Suggestions for Thanksgiving", "loss": false, "prefix": null }, { "from": "human", "value": " Years ago I got some innovative Thanksgiving reces from, I think, a televsion program or website. All I remember now is that the Turkey was Orang Turkey and made with cheese cloth. There was a pumplin mouse or parfet. There was lot of othr clever twists on the traditional. I am hoping you can give me suggestions.", "loss": false, "prefix": "wm.m.thompson:" }, { "from": "gpt", "value": " I have gotten complaints when I tried something new. People prefer tried-and-true.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Two or three years ago I tried cranberry chutney. Folks loved it! The chutney is a great condiment for poultry, ham, or pork. It is served at room temperature.", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " Here is one I tried a few years ago, instead of candied sweet potatoes, and nobody protested.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSweet and Spicy Twice Baked Sweet Potato\n\t\t\t\t\t\n\nSweet and Spicy Twice Baked Sweet Potato Easy recipe, but takes some time to bake. Ingredients (for one serving -- multiply as needed) 1 Large Sweet Potato 1 TBSP Butter 1TBSP Dark Brown Sugar 1 TBSP Maple Syrup 1 Cayenne (or similar) Chili Pepper 1 Finely Diced Jalapeño Pepper (garnish) How...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\tI have gotten complaints when I tried something new. People prefer tried-and-true.\n\t\t\nClick to expand...\n\nJust throw a small one in, nothing drastic, little changes. Some or most won't even notice. \n\n\nMarlingardener said:\n\n\n\n\t\t\tTwo or three years ago I tried cranberry chutney. Folks loved it! The chutney is a great condiment for poultry, ham, or pork. It is served at room temperature.\n\t\t\nClick to expand...\n\nHi Marlin, good to see you posting. That chutney sound good, I love chutney's. Do you still have the recipe?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Heya @Marlingardener, how are you doing? Haven't seen you here for a few months.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I won’t offer any advice because Thanksgiving isn’t a holiday we celebrate, so I only have a working understanding of the traditions.\nOur big feast is Christmas and there’s a fabric of tradition that is courageous to go outside of.\nPrawn cocktail to start.\nRoast Chicken/Turkey, Roast Lamb with rosemary and mint jelly, pan gravy, herb stuffing, crispy roast potatoes, green beans, often potato salad, coleslaw and finished with trifle.\nThese are the tenets of Christmas.\nBut I always like to throw in a few extra things. I will serve an Asian style slaw alongside the traditional style.\nI might try some twist with the prawn cocktail - a wasabi mayonnaise?\nChestnut purée in the pan gravy.\nA green salad with bush spice dressing, pickled quandongs, macadamia nuts etc.\nThe more guests, the further out you can push the boat!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " In response to Dragonlaw's request, here is the Cranberry Chutney recipe.It's so easy that I'm almost embarrassed to offer it to all you accomplished cooks here.\n\nHoliday Cranberry Chutney\n12 oz bag of fresh or frozen cranberries (1 1/2 cups)\n1 1/4 cups of white sugar\n1/2 cup water\n1 large cooking apple, peeled and chopped to about the size of the cranberries\n1 1/2 teaspoons ground cinnamon\n1 teaspoon ground ginger\n1/4 teaspoon ground cloves\n\nIn a saucepan, combine all ingredients, stir and bring to a boil, stirring often. Reduce heat and simmer for 30-40 minutes until apple is tender and mixture thickens. Cool completely and store in the refrigerator", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " Well, I think I can do that! Thanks so much Marlingardner.\nSo now with Cranberry Relish, Chutney and Jelly. People are bound to find one they like. I'll have to collect them all in one place now.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " @caseydog - was telling a gal pal your recipe. She loves it and wants me to right it out for her. She really loves her maple sugar! She'll also probably just use scallions on top as hot is not her thing, and that's OK! to each their own!\nI'll use the brown sugar and jalapenos and pass of the maple sugar. LOL.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n@caseydog - was telling a gal pal your recipe. She loves it and wants me to right it out for her. She really loves her maple sugar! She'll also probably just use scallions on top as hot is not her thing, and that's OK! to each their own!\nI'll use the brown sugar and jalapenos and pass of the maple sugar. LOL.\n\t\t\nClick to expand...\n\n\nI also love real maple syrup (not that maple flavored corn syrup sold as \"pancake syrup\").\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I too love real maple syrup. That being said, raising a family in the 6o's/70's one bought what was cheapest on the shelf. In all probability never knew there was a difference. \nI only have it on pancakes and waffles.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I’m not sure how things stand in the US, but true, pure maple syrup is eye-wateringly expensive here. I used to keep suggesting we use it on our breakfast buffet for the hotel guests and was always shot down by my boss due to the extreme expense.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Can't grow sugar maples in the Southern Hemisphere?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " In this area a gallon of real maple syrup goes for around $50.00.\n\nSometimes a small producer will sell it a bit cheaper and the high profile glitzy producers will sell smaller amounts at substantially higher prices.\n\nIn the old days when local farmers made syrup to supplement their farm income a gallon of syrup was priced to equal a days wages for a typical farm hand and the workers that participated in collecting sap, making syrup, etc… often took their pay in syrup.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tCan't grow sugar maples in the Southern Hemisphere?\n\t\t\nClick to expand...\n\nYes, you can. It’s just that farmers don’t.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tCan't grow sugar maples in the Southern Hemisphere?\n\t\t\nClick to expand...\n\n\nThey don't grow in most of Texas. My city doesn't even allow them to be planted. They grow fast at first, live maybe ten years, outgrow their water supply, and die. The soil here is shallow, and droughts are regular. Maples just can't survive here. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Well they are not planted here like a crop - they are just a natural woods and some farmers are lucky enough to have a regular forest of them. \nOur neighbours at the cottage took a 99 year lease on some Provincial Park land behind the cottage - and run lines, even have a sugar shack and boil it off in the spring. They don't sell it, just get enough for their family but they are a very large family. Pretty much every farmer in Quebec has some sugar maple and make good use of them! LOL", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Happy Thanksgiving, All!\n\nMarlingardner -- so great to see you back!\n\nps... I'm still making Stovetop....", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tYes, you can. It’s just that farmers don’t. \n\nClick to expand...\n\nHow much below freezing weather do you get? maple trees don't produce maple syrup if they don't get cold enough.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Making Homemade Brownies - Egg Count?", "loss": false, "prefix": null }, { "from": "human", "value": " I have a bunch of cocoa powder I want to get used up, so I figured I'd make some brownies, since my son loves them so much. The recipe calls for 4 eggs. However, the eggs I have are pretty huge (jumbo). Would I be able to get away with using only 3 eggs instead of 4 since they're so large?\n\nAlso, the recipe I found calls for ONE CUP of melted butter. That seems like an awful lot. Is that normal???\n\nWhat's your favorite things to make with cocoa powder, so I can get some extra ideas on what to do with my cocoa powder stash? I have quite a bit of it that's just sitting around doing nothing.", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Here is a link to a chart from the American Egg Board. It will tell you how many Jumbos equal 4 Large and more.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEgg Size Conversion Chart & Tips \| Incredible Egg\n\t\t\t\t\t\n\nEgg size can make a huge difference in the flavor and texture of egg dishes. Check out the egg size conversion chart and tips from the Incredible Egg.\n\n\n\n\n\t\t\t\t\twww.incredibleegg.org", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tHere is a link to a chart from the American Egg Board. It will tell you how many Jumbos equal 4 Large and more.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEgg Size Conversion Chart & Tips \| Incredible Egg\n\t\t\t\t\t\n\nEgg size can make a huge difference in the flavor and texture of egg dishes. Check out the egg size conversion chart and tips from the Incredible Egg.\n\n\n\n\n\t\t\t\t\twww.incredibleegg.org\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nThank you so much!", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " An old favorite recipe I used to use the most had only \n4 oz butter and 4 large eggs, but I often used 3 jumbos, as I got them frequently, back then. The one I make the most now, that uses 8 oz butter, is for the same size pan - 9x13 - but much thicker, and stickier. Here's the thinner one, that calls for cocoa, though 4 oz unsweetened chocolate can be used, instead:\n\n1 c all purpose flour\n3/4 c Dutch cocoa powder\n1 tsp salt\n1 tsp baking powder (if you like cakey brownies - I leave it out)\n4 large eggs (or 3 jumbo)\n2 c sugar\n2 tsp vanilla extract\n1 tsp salt (less, if using salted butter)\n1/2 c melted unsalted butter \n(melted with 4 oz unsweetened chocolate, if using instead of cocoa)\n4 oz roasted walnuts, chopped (optional)\n\nPreheat oven to 325°, then heavily butter a 9x13 pan, or line it with parchment or NS foil.\n\nWhisk or sift together the flour, cocoa, and baking powder (if used). In another bowl, whisk together the eggs, vanilla, salt, and sugar, and add the butter slowly, then stir in the dry ingredients, folding in the nuts last. Spread into the prepared pan and level out. Bake 35-40 min., and cool before cutting..", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tAn old favorite recipe I used to use the most had only\n4 oz butter and 4 large eggs, but I often used 3 jumbos, as I got them frequently, back then. The one I make the most now, that uses 8 oz butter, is for the same size pan - 9x13 - but much thicker, and stickier. Here's the thinner one, that calls for cocoa, though 4 oz unsweetened chocolate can be used, instead:\n\n1 c all purpose flour\n3/4 c Dutch cocoa powder\n1 tsp salt\n1 tsp baking powder (if you like cakey brownies - I leave it out)\n4 large eggs (or 3 jumbo)\n2 c sugar\n2 tsp vanilla extract\n1 tsp salt (less, if using salted butter)\n1/2 c melted unsalted butter\n(melted with 4 oz unsweetened chocolate, if using instead of cocoa)\n4 oz roasted walnuts, chopped (optional)\n\nPreheat oven to 325°, then heavily butter a 9x13 pan, or line it with parchment or NS foil.\n\nWhisk or sift together the flour, cocoa, and baking powder (if used). In another bowl, whisk together the eggs, vanilla, salt, and sugar, and add the butter slowly, then stir in the dry ingredients, folding in the nuts last. Spread into the prepared pan and level out. Bake 35-40 min., and cool before cutting..\n\t\t\nClick to expand...\n\nOh, nice. I may just use your recipe instead of the other one. \n\nWhen you say \"thinner\", what do you mean? Could this recipe be put into a 9x9 pan instead of 9x13?", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I'd say this one is about an inch thick, so , you could try a 9x9 pan, for a thicker brownie. Maida Heatter's Palm Beach Brownies - those thick, gooey ones I make the most - are about twice as thick, in the same pan, with a half pound each of unsw chocolate, unsalted butter, and walnuts, 5 eggs, 3 3/4 c sugar, and only 1 2/3 c flour, for all that (can you tell I've made these too many times, to be able to recall these recipes so easily? lol) They are baked at a higher temp, for a crusty top on them. I always chill them, before cutting.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tI'd say this one is about an inch thick, so , you could try a 9x9 pan, for a thicker brownie. Maida Heatter's Palm Beach Brownies - those thick, gooey ones I make the most - are about twice as thick, in the same pan, with a half pound each of unsw chocolate, unsalted butter, and walnuts, 5 eggs, 3 3/4 c sugar, and only 1 2/3 c flour, for all that (can you tell I've made these too many times, to be able to recall these recipes so easily? lol) They are baked at a higher temp, for a crusty top on them. I always chill them, before cutting.\n\t\t\nClick to expand...\n\nThose sound delicious too. But I think I'm going to go with your recipe you posted above. I'll probably make them sometime tomorrow.\n\nThanks", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " One of my favourite things to do with cocoa is quick1 and simple. It's a single serving fudge sauce for ice cream. It will harden a bit on the ice cream, so if you want chopped nuts or anything else to stick to the fudge sauce, have it ready before you start the fudge sauce. Start it the way you would make hot cocoa.\n\n1 Tblsp cocoa\n1 Tblsp sugar\n1 Tblsp milk (It might work better with 2 Tblsp of milk. It has been a long time since I made this, so I don't remember for sure. I just made some. It's 1 tablespoon of milk.)\n1 Tblsp butter\nOptional: chopped nuts, chocolate chips, mini marshmallows, sprinkles, ...\n\nHave everything measured and ready to use before you start.\n\nMix the cocoa and sugar in a heat proof bowl or cup, preferably something see through, like a Pyrex measuring cup. Stir the cocoa and sugar until evenly distributed.\n\nNow stir in the tablespoon of milk. Stir until all of the powder is dark. It gets dark when it's properly wet. This is why a see through cup is helpful. You can see from the side if all of the milk has been well mixed into the cocoa-sugar mixture.\n\nPut this in the microwave for about a minute at full power. It may bubble a bit.\n\nQuickly stir in the butter and pour your fudge sauce over the ice cream. Now is the time to get the chopped nuts or whatever tossed onto the fudge sauce, before it hardens and the stuff won't stick.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tOne of my favourite things to do with cocoa is quick and simple. It's a single serving fudge sauce for ice cream. It will harden a bit on the ice cream, so if you want chopped nuts or anything else to stick to the fudge sauce, have it ready before you start the fudge sauce. Start it the way you would make hot cocoa.\n\n1 Tblsp cocoa\n1 Tblsp sugar\n1 Tblsp milk (It might work better with 2 Tblsp of milk. It has been a long time since I made this, so I don't remember for sure.)\n1 Tblsp butter\nOptional: chopped nuts, chocolate chips, mini marshmallows, sprinkles, ...\n\nHave everything measured and ready to use before you start.\n\nMix the cocoa and sugar in a heat proof bowl or cup, preferably something see through, like a Pyrex measuring cup. Stir the cocoa and sugar until evenly distributed.\n\nNow stir in the tablespoon of milk. Stir until all of the powder is dark. It gets dark when it's properly wet. This is why a see through cup is helpful. You can see from the side if all of the milk has been well mixed into the cocoa-sugar mixture.\n\nPut this in the microwave for about a minute at full power. It may bubble a bit.\n\nQuickly stir in the butter and pour your fudge sauce over the ice cream. Now is the time to get the chopped nuts or whatever tossed onto the fudge sauce, before it hardens and the stuff won't stick.\n\t\t\nClick to expand...\n\nOh nice! Would love to try this on some vanilla ice cream. \n\nThanks", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tOh nice! Would love to try this on some vanilla ice cream.\n\nThanks \n\nClick to expand...\n\nI have only ever used this on vanilla ice cream.\n\nI have some vanilla ice cream in the freezer in the basement. I'm seriously considering having this for dessert. I should check the fridge freezer to see if I can fit the carton of ice cream in it.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI have only ever used this on vanilla ice cream.\n\nI have some vanilla ice cream in the freezer in the basement. I'm seriously considering having this for dessert. I should check the fridge freezer to see if I can fit the carton of ice cream in it.\n\t\t\nClick to expand...\n\nI love vanilla ice cream. It's my favorite flavor. Love vanilla anything, really. I always buy French vanilla creamer for my coffee and love the vanilla flavored coffees as well.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I just noticed that I already shared that recipe, the one I just wrote off the top of my head. I have it listed as working for 2-3, or maybe even four servings. Also, it uses more sugar. I just made it with the smaller amount of sugar and didn't really notice a difference.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tQuick Fudge Sauce in the Microwave\n\t\t\t\t\t\n\nServings: Enough for 2 or 3 (possibly 4) servings of ice cream INGREDIENTS 1 Tablespoon of cocoa powder 3 Tablespoons of granulated sugar 1 Tablespoon of 10% cream (Whole milk or whipping cream would probably work too.) 1 Tablespoon of butter Special equipment: Microwave oven Microwave safe...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI just noticed that I already shared that recipe, the one I just wrote off the top of my head. I have it listed as working for 2-3, or maybe even four servings. Also, it uses more sugar. I just made it with the smaller amount of sugar and didn't really notice a difference.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tQuick Fudge Sauce in the Microwave\n\t\t\t\t\t\n\nServings: Enough for 2 or 3 (possibly 4) servings of ice cream INGREDIENTS 1 Tablespoon of cocoa powder 3 Tablespoons of granulated sugar 1 Tablespoon of 10% cream (Whole milk or whipping cream would probably work too.) 1 Tablespoon of butter Special equipment: Microwave oven Microwave safe...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nHope your dessert treat was yummy \n\nSometime today or this evening I'm going to make those brownies using the recipe pepperhead posted. I haven't made brownies from scratch in ages. I normally buy the box mix. I love to cook, but baking is not enjoyable to me at all, to be honest. But, again, I need to start using up some of that cocoa.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Here's another recipe, using cocoa, that I make every year (one of the Christmas cookies), that is super simple, though it does have a lot of butter. I always make this, and other shortbreads, in a food processor, with chilled butter - it all comes together into a ball, ready to roll out. Traditionally, the soft butter, with a little vanilla beaten in, has the dry ingredients beaten into it, but then it has to be chilled, before rolling out.\n\nChocolate Shortbread\n\n1/2 c Dutch cocoa\n1 c powdered sugar\n1 3/4 c AP flour\n1/2 c corn starch or tapioca starch\n1/4 tsp salt\n8 oz butter, chilled\n1 tsp vanilla extract\nOptions: 2-3 tsp expresso powder, or 2-3 tsp orange zest\n\nCombine dry ingredients in food processor, and process until completely mixed. Cut the sticks of butter into about 1/4\" slices, and scatter around on the dry ingredients, and add the vanilla. Pulse several times, to get the butter chopped up, then process until the dough forms a ball. Preheat the oven to 300°.\n\nGrease two half sheets, or line with parchment. Roll out the dough to about 1/3\", or 1/2\", if pressing a design - what I always do, with two half inch dowels, for the thickness. Cut to 1½\" circles, if pressing a design, or 2\" circles. Place 1/2\" apart, or 3/4\", if pressing a little thinner. If not pressing them, then take a fork and stab each round 3 times, all the way through. Bake 25-30 min., rotating pans halfway through. Cool on a wire rack.\nMakes 4-5 dozen", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tHere's another recipe, using cocoa, that I make every year (one of the Christmas cookies), that is super simple, though it does have a lot of butter. I always make this, and other shortbreads, in a food processor, with chilled butter - it all comes together into a ball, ready to roll out. Traditionally, the soft butter, with a little vanilla beaten in, has the dry ingredients beaten into it, but then it has to be chilled, before rolling out.\n\nChocolate Shortbread\n\n1/2 c Dutch cocoa\n1 c powdered sugar\n1 3/4 c AP flour\n1/2 c corn starch or tapioca starch\n1/4 tsp salt\n8 oz butter, chilled\n1 tsp vanilla extract\nOptions: 2-3 tsp expresso powder, or 2-3 tsp orange zest\n\nCombine dry ingredients in food processor, and process until completely mixed. Cut the sticks of butter into about 1/4\" slices, and scatter around on the dry ingredients, and add the vanilla. Pulse several times, to get the butter chopped up, then process until the dough forms a ball. Preheat the oven to 300°.\n\nGrease two half sheets, or line with parchment. Roll out the dough to about 1/3\", or 1/2\", if pressing a design - what I always do, with two half inch dowels, for the thickness. Cut to 1½\" circles, if pressing a design, or 2\" circles. Place 1/2\" apart, or 3/4\", if pressing a little thinner. If not pressing them, then take a fork and stab each round 3 times, all the way through. Bake 25-30 min., rotating pans halfway through. Cool on a wire rack.\nMakes 4-5 dozen\n\t\t\nClick to expand...\n\nThat sounds very good. Thank you.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Here's a recipe for my favourite chocolate cake. It's easy. It's all mixed in the pan you bake it in, so much less clean up and it doesn't even have any eggs. I didn't put a photo with the recipe and the post is too old to add the photo now. So, I'll include it here. (originally called \"Hurry up chocolate cake\")\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tQuick Chocolate Cake TNT\n\t\t\t\t\t\n\nThis one is originally from More Food That Really Schmecks by Edan Staebler. It's quick, it doesn't have any eggs, it's moist and coarse, it is made in the pan you bake it in (less clean up). Preheat oven to 350 degrees F (175 C) 1½\tcup all purpose whole grain wheat flour* (white flour...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I'd like to know how a home cook doing a simple recipe, manages adding 1.75 \"jumbo\" eggs vs. 4 \"large\" eggs.\n\nthem's the percentages - shooting the messenger is dis-allowed, mebbe.", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\tI'd like to know how a home cook doing a simple recipe, manages adding 1.75 \"jumbo\" eggs vs. 4 \"large\" eggs.\n\nthem's the percentages - shooting the messenger is dis-allowed, mebbe.\n\t\t\nClick to expand...\n\nI'm not sure how you came to that conclusion. Here's a screenshot of the relevant part of the conversion table:\n\n\n\n\n\nIt says to substitute 3 jumbo eggs or 4 large eggs.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " table, yes.\naccuracy? all done in 'rounding off'", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\ttable, yes.\naccuracy? all done in 'rounding off'\n\t\t\nClick to expand...\n\nSo, how do you get \" ...1.75 \"jumbo\" eggs vs. 4 \"large\" eggs.\"?\n\nHow much accuracy do you think is necessary? How exact do you think the individual eggs are? Do you think that all of the eggs of one size are exactly the same size as each other?", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Does caraway reduce gas if you eat a lot of cabbage?", "loss": false, "prefix": null }, { "from": "human", "value": " this is what iv'e heard\nthank you", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Do you eat a lot of cabbage? Have you tried it?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " ive tried many years ago and cant understand if it helped", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I don't eat enough cabbage to be able to tell. I do know that caraway is an excellent flavour to go with the cabbage.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I was curious about this as well (once I saw your question) and looked it up. These are some basic answers that I found:\n\nYes, caraway seeds may help with gas:\n\nDigestive aid:\nCaraway seeds can help with digestion by increasing the secretion of gastric juices and bile, which can help reduce bloating.\n\nGas relief:\nCaraway seeds contain compounds that can help alleviate gas, bloating, and stomach cramps.\n\nTraditional use:\nCaraway seeds have been used historically to treat gas, bloating, and indigestion.\n\nCaraway seeds are often used in savory foods like cheese, meat dishes, and sauerkraut. You can also add caraway seeds to dishes or chew a small amount directly.\n\nSome research suggests that 1/2 teaspoon to 1 tablespoon (1–6.7 grams) of whole caraway divided into 3 daily doses is likely safe and effective. However, caraway seeds can cause digestive discomfort, especially if you're not used to high-fiber foods. They may also interact with medications, particularly anticoagulants or blood thinners.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I use a lot of caraway seeds, in breads, and in many brassica dishes, though I've not known them to reduce gas. Seriously though, you would probably have to grind them into a powder, to get much benefit from them, as even if crushed some, to release the flavors, most will pass through us as is, which is what can bother some people - a friend I had who had diverticulitis, could not eat things with caraway, because of this.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " LOL, so unless you are a bird with a gizzard, you need to externally grind your caraway and flax seeds for them to do you any good.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " so whole caraway is not effective?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Many seeds are digestible but some take a lot more work for your gut to do so. Without grinding you will probably get some benefits but certainly not very much. \nI have no idea about caraway. Perhaps it would help to at least partially grind them. This would potentially help release whatever is good. Or not. \nSeeing-to-Believe, please understand these are just my opinions, I have no backup nor training in anything here.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Can’t really tell you how caraway would react within you personally, but I don’t think a large scoop into your cabbage would actually taste good.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " i will add half a teaspoon of whole caraway to half a head of cabbage..\nif not for the effects it will help make the taste and look of the food better..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Be careful as to the quantity as Jade has mentioned. Caraway is (to me) a fairly strong flavouring.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Yes - as always, flavour first. Presentation and technique are important, but if the flavour is not there, it won’t be an enjoyable meal.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Does caraway reduce gas?\n\t\t\nClick to expand...\n\n\nThis is what WebMD says:\n\"Caraway seeds have been used to help reduce symptoms of dyspepsia (indigestion) for hundreds of years. Now, scientific studies are beginning to back up this folk remedy. Several studies have found that consuming caraway oil may help reduce uncomfortable symptoms in the digestive tract.\"\n\nI can't tell from personal experience, but who am I to argue?", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tCan’t really tell you how caraway would react within you personally, but I don’t think a large scoop into your cabbage would actually taste good.\n\t\t\nClick to expand...\n\nCaraway and cabbage actually go quite well together in my opinion", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " You don't need a lot a cabbage dish - just a tsp or so in 3 or 4 c of cabbage. I always lightly crush it, in a wooden mortar and pestle, I use mostly for caraway, but sometimes for dill or fennel seeds - it doesn't take much to increase the flavors in these things, even though they look pretty much full size still.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " It's the oil in the caraway seed that is the active ingredient and the doses of actual seed for effectiveness in studies are in the 1 to 2 tsp's a day and that's using crushed caraway simply because the hard shell prevents any decent level of absorption. The amount consumed in a serving of cabbage is pretty inconsequential but it may offer some relieve, let us know if it works for you.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tYou don't need a lot a cabbage dish - just a tsp or so in 3 or 4 c of cabbage. I always lightly crush it, in a wooden mortar and pestle, I use mostly for caraway, but sometimes for dill or fennel seeds - it doesn't take much to increase the flavors in these things, even though they look pretty much full size still.\n\t\t\nClick to expand...\n\nDitto", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tips, hints and tricks to share with our members", "loss": false, "prefix": null }, { "from": "human", "value": " Hello everyone!\nI am starting a thread here for everyone to share their hints, tricks and ideas for easier cooking and learning for beginners. We can also debate and discuss how lots of different techniques are available.\n\nMy first suggestion is this:\nI was always taught to heat your frying pan before adding the oil - it is certainly the best thing for woks and in general.\n\nIt matters not if your contribution is something familiar or common - we never know how much other people already know.", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " That's a good tip, and something I always do. And this is also a good idea even when not using oil in the pan - I do this all the time when toasting all those spices I do for Indian foods, as well as others. This way, the cooking starts immediately when the ingredients are put in the pan, and having it about the same temperature every time, it takes about the same time. If the heating is started after putting the ingredients in, it's easy to get doing something else, as it is not quick - especially in a CI pan. Much better to heat up an empty pan.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I'm not sure if it is true, but I've been told not to heat a teflon coated pan empty....\n\nI pre-heat cast iron and carbon steel before use. Seems to help preventing food stick to the pan.\n\nTip: use pre-cooked cold rice when trying to make fried rice.\nIt will become a mess otherwise", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tTip: use pre-cooked cold rice when trying to make fried rice.\nIt will become a mess otherwise\n\t\t\nClick to expand...\n\nAbsolutely correct. I always have day old rice in my fridge for exactly this purpose.\n\nReminds me of another hint - maybe surprisingly, the most common causes of food poisoning are old orange juice and old rice.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " If you want fried rice TODAY. Cook the rice, spread it onto a cookie sheet and freeze it until it's cold. Once it's cold you it can be used for fried rice. The cooking then freezing serves the same purpose as an overnight in the fridge. It thaws quickly as it's spread out thinly on the cookie sheet.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI'm not sure if it is true, but I've been told not to heat a teflon coated pan empty....\n\nI pre-heat cast iron and carbon steel before use. Seems to help preventing food stick to the pan.\n\t\t\nClick to expand...\n\nTeflon's something I never heat empty, yet I am always seeing instructions for toasting spices to \"heat a dry non-stick pan\"! I never understood why they do that, and what purpose NS serves when dry toasting spices, nuts, and the like.\n\nI remember from my early books they always had those instructions on heating, then adding the oil, and it definitely helped reduce the sticking, esp. with CI pans. That's definitely a good tip!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " A Teflon coated pan can be heated empty. At 500ºF the teflon surface will begin to break down. You would be toasting dry spices in a pan that's not nearly that hot. So there is no issue. Cooking usually happens at temps well below that 500ºF threshold so there shouldn't be an issue. However, manufacturers have to plan for the intellectually least of us and thus these warnings arise.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy - aka my late brother. My mom used to buy a new pan about every other month as my brother would continually burnt the bejeebers out of them.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " When you are prepping your ingredients on your chopping board, turn your knife over to scrape them off the board and into your container or bowl etc.\nScraping off the board using the sharp edge of your knife will contribute to taking the edge off the knife and you will need to sharpen it more often.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tWhen you are prepping your ingredients on your chopping board, turn your knife over to scrape them off the board and into your container or bowl etc.\nScraping off the board using the sharp edge of your knife will contribute to taking the edge off the knife and you will need to sharpen it more often.\n\t\t\nClick to expand...\n\nWhen I'm chopping a lot of things I use a bread scraper or dough scraper to pick up large amounts of cut veggies/fruit. I also use it to clean scrape the bread board after I knead dough. It's super handy when I make salads or large batches of soups. It helped keep pineapple juice at bay when I chopped dozens of pineapple for canning too.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Generally speaking I too use the back of my knife for that very reason, Jade. My bench scraper like blissful, for large quantities and to clean the board, it's great. \n\nBut I do still use the sharp side for small quantities like garlic and ginger. The back of most of my knives are rounded and takes several scrapes to get it all, sharp side does it in one.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I use these small bartenders boards in my tiny apartment kitchen.\n\n\n\n\n\n\nIt’s easy to take the board to the pot.\n\nThey are small enough to wash easily in the dishwasher or sink, only cost a couple dollars and are available in assorted colors if you want a separate one for prepping raw chicken, seafood, etc…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " beerose said:\n\n\n\n\t\t\tThank you for information \nI just read this book:\n\nKitchen Confidential: Adventures in the Culinary Underbelly\n\t\t\nClick to expand...\n\nIt’s a legendary book, great read. Bourdain also wrote one called A Cook’s Tour which is great too, and sort of like his television series in prose.\n\n@blissful , @dragnlaw - I too use a bread scraper for large quantities of chopped goods, good tip.\n\n@Aunt Bea - those little prep boards are so handy. Another good idea.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I find it very convenient to soften chopped onions in the microwave (with a little bit of oil). It takes me anywhere from 40 - 60 minutes to soften them in a pan which is a ruinous waste of electricity when I can achieve the same result in 5 mins in the microwave. I then just pop them in the pan for a few more minutes to get a bit of browning (caramelisation) if required.", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " I have often thought of doing that Katy but never actually have. Next time! now that you've tested it for me. LOL", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Some more little tips:\nWhen trying to chop garlic, put a little oil on it and the chopped pieces don't fly anywhere (tip from my dad).\nMy own: peeling garlic: little cut at root end. Then put in microwave with a little water. 10 or 20 seconds and the garlic jumps out of the skin.\nTimes are a bit arbitrary and depend on microwave. I haven't got one anymore, so timings are from memory", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " If you want your garlic to have the full, lovely, pungent flavour and the health benefits of allicin, you should chop or crush it and wait for 10 minutes before exposing it to heat. From Wikipedia:\n\n\n\n\t\t\tWhen fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic.\n\t\t\nClick to expand...\n\nHeat deactivates the enzyme, allisinase.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Good to know taxy! Thanks.\nHas anyone here actually done that - for that specific reason? \nand could you actually tell a difference?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tGood to know taxy! Thanks.\nHas anyone here actually done that - for that specific reason?\nand could you actually tell a difference?\n\t\t\nClick to expand...\n\nI might try a side by side taste test.\n\nKenji Lopez-Alt used some pre-peeled garlic in some dish, don't remember what. But, he mentioned that they blanch the garlic to mechanically peel it. So, when he wants the strong garlic flavour (or maybe it was some aspect of the flavour), he peels his own garlic. He said that with the particular dish he was making, it wouldn't really matter.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " While I love the flavor of extra virgin olive oil, I do not recommend using it for just any application. While it tastes terrific, olive oil has a relatively low smoking point, which means if your burner is really high you can turn the oil rancid when you're cooking - ruining the flavor of your dish. If I'm cooking some kind of meat, like steak cut into strips or chicken breast, I use canola oil and get it nice and hot before adding the meat. I use olive oil when I'm sautéing onions, eggplant or some other kind of veggie. If you're browning Italian sausage for some kind of sauce, feel free to use olive oil but don't turn the burner beyond the middle.\n\nAlso, never, and I mean never, buy more olive oil than you're going to use in a couple months, tops. It goes bad sitting in your cabinet. It might be tempting to purchase that giant 3 liter can, but you may end up regretting it.", "loss": true, "prefix": "dr morbius:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Cooking pasta in liquid other than water", "loss": false, "prefix": null }, { "from": "human", "value": " I have heard, that you can cook pasta in liquid other than water, like broth. Does this work to add flavor to the pasta, and then can you make soup with the pasta water or does the starch in the pasta water ruin it?\nThank you", "loss": false, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Try it!\n\nI’ve never done it in anything other than soup but I believe that it does make a difference.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Yes, I have. Especially when making WonTon soup. I cook the pasta's in the broth. It clouds the broth but that's OK.\nFor guests I do cook them in a separate pot of water. Just for a clearer soup. But I could use broth then, just never really thought of it with other things on my agenda.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I've cooked pasta in other liquids, especially when making 1 pot meals. \n\nAs mentioned, if you want clear broth, has to be cooked separately.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Thanx for the replies!\nMy next question..\nI am making my chicken soup that I make from scratch with fresh veggies and I use a rotisserie chicken.\nI usually make a couple cups of rice that I cook in the same broth instead of water and leave it separate so that it can be added if wanted or you can have the soup without.\nmy question is, I would also like to make some type of pasta to add to the soup. How do I keep the pasta from getting mushy from sitting in the soup? Like overnight in the fridge to be used for leftovers or lunch the next day.\nThanx again.", "loss": true, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Someone may have a better answer but honestly? you cannot leave pasta in a soup, it will just keep on absorbing the liquid. You could strain it out, keep it separately and add in after reheating. \nI think the smaller pasta's are more flexible though. Perhaps orzo or other tiny pasta might fare better if left in. I was thinking I often see those tiny star pasta for soup. The following picture is from Wikpedia.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Pasta doesn't take long to cook.\nEye ball the amount of \"sauce/soup\" you think you are going to use, the remainder goes to the fridge without pasta.\nTake your eye balled amount, bring to a boil, add pasta, eat.\nNext day, or day after, take your left over from the fridge and repeat", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " We've had leftover minestrone with datalini. I had no idea they could swell up as big as they did! Had to add more stock.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Thanx again for the replies. I think I am going to go with, making the pasta in a separate pot, then putting it out on the table and if anyone wants it, they can add it before adding the soup. Just keep the rice and pasta separate.\nI wonder how the noodles in canned chicken noodle soup doesn't get mushy....", "loss": true, "prefix": "Tfmc:" }, { "from": "gpt", "value": " I started using this method, of cooking pasta in another liquid, making it basically a one dish meal, since I found it in a Milk Street cookbook several years ago. It's for cooking in an Instant Pot, though a similar method can be used in a regular pot, though you have to experiment, to figure out amounts and times. Basically, the sauce is made, then 3 or 4 c water or broth is added (sometimes less, if a lot of tomatoes were used), brought to a boil, then the pasta added, then I make sure it is all submerged, put the lid on, set for 3 min manual, then when that finishes, release pressure quickly. Remove lid, stir pasta, and check for doneness, cooking another minute, if necessary, and adjusting seasoning, if necessary. While the leftovers aren't as al dente as the first serving, as with any pasta, I never have them get \"mushy\", with all those leftovers I eat!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Tfmc Canned chicken noodle soup, having been a favourite in childhood, often had me wondering how they did it. It's not exactly al-dente in the first place but not extremely mushy either.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I find that Barilla pasta holds up nicely in soup.\n\nYou could also add small soup pasta like stars or vermicelli when reheating the soup, it cooks in the time it takes to bring the soup to temp.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVermicelli Soup - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin prepares a homey vermicelli soup with simple, inexpensive ingredients.\n\n\n\n\n\t\t\t\t\tjp.foundation", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " @Aunt Bea Please send me a bowl of that soup!", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " From my experience, cooking pasta in broth does not have as much a flavor an effect as cooking rice in broth. Rice soaks up a lot more liquid. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Everyone above have already given you good advice. Capatelli is great in a soupy pasta combo, but definitely cook it separately and in just water.\nMy favourite winter soup is slow cooked beef shin with pearl barley. So you can also consider grains and legumes. Lentil soup is great too.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I would be careful about cooking barley in a soup. I have had soup turn into stew that way. That barley will suck up a lot of liquid and expand a fair bit.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Yes, you can cook pasta in minestrone soups or our typical dishes - pasta with lentils/beans, but only the small types and mustn't be overcooked. \n\nThis is one is not mine, found it in Google :", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI would be careful about cooking barley in a soup. I have had soup turn into stew that way. That barley will suck up a lot of liquid and expand a fair bit.\n\t\t\nClick to expand...\n\nOdd. I have never had that happen. Maybe our barley is different?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tOdd. I have never had that happen. Maybe our barley is different?\n\t\t\nClick to expand...\n\nIt might well be different. What do you mean by \"pearl barley\"? This might be one of those cases where the same words mean different things, depending on which English speaking country you live in. To clarify, what do you mean by \"pearl\"? I'm pretty sure we are agreed on which grain barley is.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Looks like it might just be the colour?", "loss": true, "prefix": "Jade Emperor:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Anyone Else Use a Meal/Grocery Delivery Service?", "loss": false, "prefix": null }, { "from": "human", "value": " In the past I always enjoyed grocery shopping, but it was mostly because I had a lot of options within easy driving distance. Eight years ago, I moved to a very small town and there is one grocery store here. Selection is somewhat limited, and now that I eat pescatarian I like more fish options than salmon, tilapia, and cod.\n\nI use two services now. For general groceries and meals, I use one called Hungryroot. Pros are the food tends to be organic, fresh, and easy to prepare. Cons are that selection is also limited, although they offer quite a few items that are not available to me locally.\n\nI also started using a fish-based CSA called Sitka Seafood Market. They specialize in wild caught salmon and other species. The quality is excellent, although a bit on the expensive side.\n\nAnyone else have options they like?", "loss": false, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " I buy a lot of my groceries from Lufa Farms. They have rooftop greenhouses in Montreal. They grow some veggies and herbs. They also partner with local farms and sometimes with farms that are less local, but sustainable and often organic. They also partner with various Canadian seafood suppliers. They deal with a seafood company, Organic Ocean Seafood Inc., run by fishermen. They got tired of not getting paid more for using sustainable fishing practices than the folks who were out there wreaking ecological havoc and using unsustainable fishing methods. There are also partner companies in Quebec and in the Maritime provinces with sustainable fishing and fish farming. So, almost all my seafood arrives frozen. Yes, it's more expensive, but I don't want to go cheap on something like this. I also get lots of local veggies and meat and can get ready made meals.\n\nI haven't found any meal services, of the \"Hello Fresh\" style that offer meals that I want. They don't tell me where the ingredients come from, how the animals were treated, etc., etc. Also, most ready made meals are made with white pasta or white rice or white flour in some form. I prefer not eat those things as a rule. I like whole grain.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI haven't found any meal services, of the \"Hello Fresh\" style that offer meals that I want. They don't tell me where the ingredients come from, how the animals were treated, etc., etc. Also, most ready made meals are made with white pasta or white rice or white flour in some form. I prefer not eat those things as a rule. I like whole grain.\n\t\t\nClick to expand...\n\n\nI'm with you on that. I usually just buy groceries from the service rather than meals. But I will say that Hungryroot's pastas are mostly made from vegetables or legumes. And I like their brown rice quinoa blend.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " No food/grocery services for us since we live about 40 miles into the sticks. I take the hour drive to our market once a week. That's our life, but it's okay. The drive to and from allows me the opportunity to enjoy my audio books.", "loss": true, "prefix": "Katie H:" }, { "from": "human", "value": " I started having my groceries delivered when my car broke down and I couldn't go to the grocery store. I continue to have my groceries delivered rather than go to the grocery for two reasons; it's convenient and there no chance of impulse buys. I have three stores to choose from; Albertsons/Vons, Smart & Final, and Walmart. I usually choose Wally World because of the price and selection. I used to buy from Amazon too, until they put that ridiculous $125.00 minimum you had to spend to get free delivery.\n\nWhen I got my car back on the road I decided to make a grocery run to Smart & Final to get two things, bread and milk. Because of all the reduced price for quick sale and BOGO items I ended up spending almost 300 bucks American!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I enjoy grocery shopping especially since I have two H-E-B stores within ten miles of me. I've been trying to use up stuff in my freezer, so I haven't been doing much grocery shopping lately. I will grab something I need at Kroger or Walmart about once a week, but I haven't done a serious shopping adventure in a while. \n\nI live in an unusual city. There is a 3,000 acre working cattle and horse ranch a couple of blocks from my house, and yet we have at least a dozen full-size grocery stores within ten miles of me. We have a cattle ranch, and an IKEA, and they are about three miles apart.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I tried several services a few years ago. Our house was on the market, I was working full time, and half my kitchen was packed. It made sense for that time. For the most part, I found them just OK.\n\nBlue Apron was horrible. The recipes were not very good, and everything took twice as long as promised. I'd hate to see how long it would have taken a novice cook.\n\nMartha Stewart had the worst produce, it all looked like it was a week old. Not fresh looking. Each week I had to call them for refunds.\n\nHome Chef was the best of the bunch that I tried, but that isn't saying much. Their recipes were pretty good, I still make a couple of them today. I only had bad produce a couple times (refunded), but a couple times I had missing ingredients. Fortunately, my kitchen is well stocked with various ethnic seasonings and condiments, so I was able to still produce the recipe from my own stock. \n\nI also tried the meal kits from Publix (the local grocery), and they were the worst. Everything was heavy and gluey with cheese and dairy. The produce and proteins were all fresh off their shelves that day, but the recipes were all a zillion calories and very carb heavy. \n\nThere were 2 others, but neither of them are still in business. If I were in a similar situation again, I'd try Home Chef.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " I was just about to post that I don’t use this kind of service, but then it dawned on me that in fact I do!\nI use an online Asian grocer for all my needs, except for the fresh produce. The one I use has the most amazing range of ingredients that you would not find in even the larger brick and mortar stores.\nI like the idea of the delivery service mentioned above that has a social conscience component, but I would be reluctant to purchase fish in this way. I would question the freshness, but then I also question freshness at my local fishmonger from time to time. I’m fortunate enough to have the luxury of buying a high quality product whenever I shop for whatever I’m looking for.\nI wonder whether a food delivery service would be economically viable for people doing it tough?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Katie H said:\n\n\n\n\t\t\tNo food/grocery services for us since we live about 40 miles into the sticks. I take the hour drive to our market once a week. That's our life, but it's okay. The drive to and from allows me the opportunity to enjoy my audio books.\n\t\t\nClick to expand...\n\nClose to my situation, except it's 60 miles and I go when needed, which roughly works out every 2-3 weeks", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I used Instacart to order groceries for my mother.\n\nI’ve used them a few times myself. They are usually very good", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Living in a rural area with limited grocery options, I’ve also turned to delivery services. I’ve tried Wild Alaskan Company for seafood and the quality is excellent, might be worth checking out if you want more variety. For general groceries, Imperfect Foods is another option I’ve used, they have good produce, pantry items and some seafood. It’s not perfect for a pescatarian diet, but it could help supplement what you’re already getting. Sitka Seafood Market sounds fantastic. I’ll have to look into it!", "loss": true, "prefix": "GaryHyslop:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tI like the idea of the delivery service mentioned above that has a social conscience component, but I would be reluctant to purchase fish in this way. I would question the freshness, but then I also question freshness at my local fishmonger from time to time.\n\t\t\nClick to expand...\n\nSince the fish CSA I belong to is based in Alaska (a long way from me) I would be reluctant to buy it if it were shipped fresh. It would be a few days old by the time it arrived. Luckily it comes flash frozen. The people who package it are proud enough of the product that they put the name of the boat on the label. Once thawed, the fish is always in pristine condition with shiny scales and no fishy smell. \n\nOther than the price, I've been very happy with the quality and would gladly recommend them.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " Steve Kroll said:\n\n\n\n\t\t\tSince the fish CSA I belong to is based in Alaska (a long way from me) I would be reluctant to buy it if it were shipped fresh. It would be a few days old by the time it arrived. Luckily it comes flash frozen. The people who package it are proud enough of the product that they put the name of the boat on the label. Once thawed, the fish is always in pristine condition with shiny scales and no fishy smell.\n\nOther than the price, I've been very happy with the quality and would gladly recommend them.\n\t\t\nClick to expand...\n\n\nI have no issues with flash frozen seafood. Getting fresh seafood in someplace like Dallas is not a practical option. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI have no issues with flash frozen seafood. Getting fresh seafood in someplace like Dallas is not a practical option.\n\nCD\n\t\t\nClick to expand...\n\nYes, that makes a lot of sense. Along the same lines as Bourdain always said - never order fish on a Sunday", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I tried Wild Alaskan Seafood for a while, but it was always the same 4 fish - salmon, cod, rockfish, and halibut. They had other species available at times, but you had to accept a basic mix of the above 4 before you could add on anything else. I just got tired of the same fish all the time. If I could have chosen my own mix (especially black cod), I probably would have continued it longer. \n\nI like fish, but I live on the Gulf Coast, so I get plenty of grouper, snapper, mahi, shrimp, etc.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " I tried a meal service years ago. Partially cause I got the first few months through a charity auction, then continued for a few more months. The reason I got it was to break me out of a routine of having similar things over and over again, introducing me to new dishes and ingredients. Part of winning the auction was I was allowed to visit their establishment, meet with the CEO of the company, and watch the work in progress ( they had chefs in a test kitchen, Photography table ...).\n\nFor the first few weeks it was good. I didnt like everything, but it was a nice rotation of meals along with an assortment of ingredients. It was a cook your own type of things where the ingredients were provided (other than the produce which came whole, the rest was usually pre measured. The meals were easy to put together and none took any longer than 1/2 hour to prepare. That was one of the things they promised. Every time they came up with a new recipe, they'd give it to all the employees to try, to make sure it came out as expected, and within the time frame of 1/2 our or less ( it may have been 40 minutes or less).\n\nAfter a few weeks, although there were no repetitive recipes, there were repetitive kinds of recipes . Always some kind of ' Power Bowl', Taco Variation, Stir fry ... I didnt feel the variation I had hoped for. Also, there was always missing at least one ingredient each week. I have a heavily stocked kitchen , so it didnt affect me too much, but still annoying. Finally, the meals were delivered on Wednesdays (usually 3 meals). But Thursdays and Fridays I work late enough that it doesnt allow me to prepare dinner to that extent when I get home, so it was inconvenient.\n\nFinally, we cancelled our subscription. Not sorry we did it, but I felt we had gotten what we could out of it. A few years went by, and the CEO sold the company to a larger company for 15 Million dollars.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " We use Fresh Direct and have been really happy with it", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI started having my groceries delivered when my car broke down and I couldn't go to the grocery store. I continue to have my groceries delivered rather than go to the grocery for two reasons; it's convenient and there no chance of impulse buys. I have three stores to choose from; Albertsons/Vons, Smart & Final, and Walmart. I usually choose Wally World because of the price and selection. I used to buy from Amazon too, until they put that ridiculous $125.00 minimum you had to spend to get free delivery.\n\nWhen I got my car back on the road I decided to make a grocery run to Smart & Final to get two things, bread and milk. Because of all the reduced price for quick sale and BOGO items I ended up spending almost 300 bucks American!\n\t\t\nClick to expand...\n\nI used to love Amazon Fresh and purchased groceries from them often. Until, like you mentioned, they added the minimum order for free delivery, tacking on delivery fees, even for Prime members. That p'd me off, to be honest, and I stopped ordering from them. I really miss it. Out of all the grocery store delivery services I've tried (Walmart, which was a disaster, Aldi, etc) Amazon Fresh was the best. They bagged everything nicely and I always received everything I ordered.\n\nI don't think it's fair at all that Prime members have to pay delivery fees. I always added a nice tip, of course. But between the cost of the groceries, the tip and delivery fee, it's just not feasible for me anymore. I'm on a very limited budget, so it's cheaper for me to go do my own shopping.\n\nAs for Walmart, I've found them to be ridiculously expensive as well. Aldi is always much cheaper, but they don't always have all of the items I need.\n\nI've never tried any of the meal services. I find them to be way too expensive for me.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tThe reason I got it was to break me out of a routine of having similar things over and over again, introducing me to new dishes and ingredients.\n\t\t\nClick to expand...\n\nThis was another reason for me signing up. I felt like I was in a rut with meals and needed some new ideas.", "loss": true, "prefix": "Steve Kroll:" }, { "from": "gpt", "value": " Who remembers Amazon's Prime Pantry? Covid killed that.", "loss": true, "prefix": "HeyItsSara:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are some tips for making a flaky paratha?", "loss": false, "prefix": null }, { "from": "human", "value": " it is so tasty when flaky..\n\ni know you should crumble it at the end for \"luck\" and also better texture..\n\nand use significant amount of oil or ghee..\n\nwhat else will make it better? it should be tips that are easy to follow.. if possible\n\nhere is an example of what i mean\n\n\n\t\t\thttps://www.desicooks.com/dms/images/parata-4.jpg", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Practice from what I understand about making them.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " https://www.thekitchn.com/parathas-recipe-23280232\n\t\t\n\n\nIt looks like the recipe is making pastry dough where the dough is layered and spread with fat (butter, ghee, oil) stacked, rolled out making thin layers of dough and fat. \nThe layers separate a little when it is baked.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I watched two different video's on how to make Paratha. Both helped to give a good understanding of the method. One rolled the thinned dough out and the other folded/pleated it up before rolling again. The pleated one looked more like the picture you posted Seeing-to-Believe. \nI think I would use butter, decadent muncher that I am. \n\naside: \nNever heard of Partha before and looked it up but the only recipe that came up was for a dish for Punjabi spaghetti and meatballs. And then realized I had spelt it wrong!! \nBig Difference! Paratha and Partha.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " To make your paratha flakier, start by letting the dough rest for 20-30 minutes after kneading. Use warm water to make the dough and coat the dough balls with oil or ghee before rolling them out. Roll the dough gently to keep the layers intact and cook on medium heat to get a golden, crispy texture without burning it. While cooking, brush the paratha with ghee or oil to enhance the flakiness. Finally, crumbling the paratha at the end helps improve the texture. These simple tips will help you make delicious, flaky parathas!", "loss": true, "prefix": "GaryHyslop:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How to make paneer soft and spongy?", "loss": false, "prefix": null }, { "from": "human", "value": " Achieving soft and spongy paneer is key to elevating any matar paneer recipe. Start by boiling milk and adding lemon juice or vinegar until it curdles completely. Strain the curdled milk through a cheesecloth and rinse it under cold water to remove any acidic taste. Squeeze out excess water and hang the paneer to drain for about 30 minutes. Once drained, place a heavy object on top to press it gently for another 30 minutes. This process ensures a soft and spongy texture. Incorporate this homemade paneer into your matar paneer recipe for a truly delightful culinary experience.", "loss": false, "prefix": "pateltimil94:" }, { "from": "gpt", "value": " Welcome to DC!", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Welcome to the forum!", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Welcome to Discuss Cooking.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " To make paneer soft and spongy, follow these steps:\n\n\nUse Full-Fat Milk: Always use fresh, full-fat milk to get the best texture.\nAdd Acid Slowly: Use lemon juice or vinegar and add it gradually to the boiling milk to curdle. Stop once the whey separates.\nStrain and Rinse: After separating, strain the paneer and rinse it under cold water to remove the acidity.\nPress Gently: Don't press the paneer too hard. Lightly press it to drain excess water but still retain moisture.\nSoak in Warm Water: After pressing, immerse the paneer in warm water for 10-15 minutes to enhance its softness.", "loss": true, "prefix": "shrokhop:" }, { "from": "gpt", "value": " shrokhop said:\n\n\n\n\t\t\tTo make paneer soft and spongy, follow these steps:\n\n\nUse Full-Fat Milk: Always use fresh, full-fat milk to get the best texture.\nAdd Acid Slowly: Use lemon juice or vinegar and add it gradually to the boiling milk to curdle. Stop once the whey separates.\nStrain and Rinse: After separating, strain the paneer and rinse it under cold water to remove the acidity.\nPress Gently: Don't press the paneer too hard. Lightly press it to drain excess water but still retain moisture.\nSoak in Warm Water: After pressing, immerse the paneer in warm water for 10-15 minutes to enhance its softness.\n\n\nClick to expand...\n\nWwelcome to DC", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Hi, thanks for the tip I will try it.\n\nsnaptube vidmate", "loss": true, "prefix": "melayong:" }, { "from": "gpt", "value": " Great tips! Making paneer at home really does make a huge difference in texture and taste.", "loss": true, "prefix": "GaryHyslop:" }, { "from": "human", "value": " shrokhop said:\n\n\n\n\t\t\tTo make paneer soft and spongy, follow these steps:\n\n\nUse Full-Fat Milk: Always use fresh, full-fat milk to get the best texture.\nAdd Acid Slowly: Use lemon juice or vinegar and add it gradually to the boiling milk to curdle. Stop once the whey separates.\nStrain and Rinse: After separating, strain the paneer and rinse it under cold water to remove the acidity.\nPress Gently: Don't press the paneer too hard. Lightly press it to drain excess water but still retain moisture.\nSoak in Warm Water: After pressing, immerse the paneer in warm water for 10-15 minutes to enhance its softness.\n\n\nClick to expand...\n\nThis is good advice. The only other thing I would add is that if you are using paneer in a dish, fry it separately in a pan with hot oil just long enough until it's browned on the outside. Add it to your dish at the last minute so it doesn't overcook. Unlike most cheese, paneer doesn't melt, but it does get rubbery and tough the longer it's heated.", "loss": true, "prefix": "Steve Kroll:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How much to you worry about what you eat? Give suggestion", "loss": false, "prefix": null }, { "from": "human", "value": " On a scale of 1 to 10, how much do you worry about what you eat?\n\n1 = Not at all. You start every day with three eggs, cooked in butter, with a half pound of bacon on the side.\n\n10 = Obsessed. You read everything written about healthy eating, and don't eat or drink anything that any \"expert\" says will kill you.\n\nI'm sure everyone here falls somewhere between those extremes. No judgement's please. I just think it would be fun to see where we all fall in that spectrum.\n\nSince I opened this can of worms, I guess I should start.\n\nI put myself at about a 7. There was a time when I was probably a 5, but I'm a lot older now, and can't eat like I could 30 years ago. As I continue to get older, I may have to shift up to an 8, but can't imagine ever being at the 10 level.\n\nI have some things I have to do, like limit sodium intake. Not my choice, my kidneys made that decision for me. I also try to keep my weight down, because I feel terrible when I get too fat.\n\nWhen I was diagnosed with, and treated for cancer in 2006-2007, I asked my doctors what I did wrong, or what I was exposed to that caused my cancer. They told me that there was no indication of what may have \"caused\" it. Basically, they didn't know, and I would never know.\n\nBased on that, I made some lifestyle changes, but nothing drastic. Mostly, I started cooking more, and eating out less. I especially cut way back on fast food. I also came to realize that a salad isn't healthy if you drown it with ranch dressing. I just started eating in a more informed manner.\n\nI still sometimes indulge in a greasy cheeseburger and fries, but not very often. The main thing is, I'm honest with myself about that burger and fries, and don't feel guilty about it. My philosophy with food is that I could eat a perfect diet, and still cross a street and get run over by a bus.\n\nEggs cooked in butter and bacon is one of my go to breakfasts and that's because I do lean more towards being obsessed with what I eat. Yeah, around an 8 would probably be a good proxy of where I stand.\n\nSugar is a big no go for me and needed to keep that to a bare minimum and certain carbs in general from my A1C getting up there 15 years ago and a few other issues that go along with inflammation and the problems that causes. Now my numbers are in the mid 4's, so being a little obsessed with what I eat and who I listen to for nutritional advice has been a learned skill over the years.\n\nI basically never consume fast food and UPF's are generally non existent in my diet and consume local which means seasonally as well and organic when I can and if I have a choice, for the most part.\n\nAn example of that 8 is I procure all my beef from a local dairy farmer, who I also know personally who's also involved with regenerative agriculture and treats all his farm animals with a high level of care. Basically I choose a retired dairy cow for my main protein and fat source and also get other local animal sources like poultry and lamb. Veg, the same, mostly local and seasonal. Right now it's asparagus, rhubarb and early and young assorted greens which will be coming to an end this week I believe.", "loss": false, "prefix": "musawakilia:" }, { "from": "gpt", "value": " Reported", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I eat what I want, when I want, which drvies my endocronolgist crazy. I tried to explain to him that I am Sicilian, and Sicilians eat bread with maccheroni, but he's German so he doesn't understand. But he recently changed all my medications and when I take them, and he fitted me with a wearable sensor so I can track my glucose 24/7and it has always been within range (between 60 and 200mgdL) except every once in a while my blood sugar drops below 65 for some reason, and the alarm goes off, which is a pain in the ass at zero dark thirty. Then I have to get something high carb to bring it back up. I have yet to exceed 200.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " musawakilia said:\n\n\n\n\t\t\tOn a scale of 1 to 10, how much do you worry about what you eat?\n\n1 = Not at all. You start every day with three eggs, cooked in butter, with a half pound of bacon on the side.\n\n10 = Obsessed. You read everything written about healthy eating, and don't eat or drink anything that any \"expert\" says will kill you.\n\nI'm sure everyone here falls somewhere between those extremes. No judgement's please. I just think it would be fun to see where we all fall in that spectrum.\n\nSince I opened this can of worms, I guess I should start.\n\nI put myself at about a 7. There was a time when I was probably a 5, but I'm a lot older now, and can't eat like I could 30 years ago. As I continue to get older, I may have to shift up to an 8, but can't imagine ever being at the 10 level.\n\nI have some things I have to do, like limit sodium intake. Not my choice, my kidneys made that decision for me. I also try to keep my weight down, because I feel terrible when I get too fat.\n\nWhen I was diagnosed with, and treated for cancer in 2006-2007, I asked my doctors what I did wrong, or what I was exposed to that caused my cancer. They told me that there was no indication of what may have \"caused\" it. Basically, they didn't know, and I would never know.\n\nBased on that, I made some lifestyle changes, but nothing drastic. Mostly, I started cooking more, and eating out less. I especially cut way back on fast food. I also came to realize that a salad isn't healthy if you drown it with ranch dressing. I just started eating in a more informed manner.\n\nI still sometimes indulge in a greasy cheeseburger and fries, but not very often. The main thing is, I'm honest with myself about that burger and fries, and don't feel guilty about it. My philosophy with food is that I could eat a perfect diet, and still cross a street and get run over by a bus.\n\nEggs cooked in butter and bacon is one of my go to breakfasts and that's because I do lean more towards being obsessed with what I eat. Yeah, around an 8 would probably be a good proxy of where I stand.\n\nSugar is a big no go for me and needed to keep that to a bare minimum and certain carbs in general from my A1C getting up there 15 years ago and a few other issues that go along with inflammation and the problems that causes. Now my numbers are in the mid 4's, so being a little obsessed with what I eat and who I listen to for nutritional advice has been a learned skill over the years.\n\nI basically never consume fast food and UPF's are generally non existent in my diet and consume local which means seasonally as well and organic when I can and if I have a choice, for the most part.\n\nAn example of that 8 is I procure all my beef from a local dairy farmer, who I also know personally who's also involved with regenerative agriculture and treats all his farm animals with a high level of care. Basically I choose a retired dairy cow for my main protein and fat source and also get other local animal sources like poultry and lamb. Veg, the same, mostly local and seasonal. Right now it's asparagus, rhubarb and early and young assorted greens which will be coming to an end this week I believe.\n\nClick to expand...\n\nThose are my words from another post........very weird. Never mind, just figured it out, lol.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I’d put myself at around a 6 on your scale. I try to make mindful choices like cooking at home, eating plenty of veggies and avoiding too much processed food, but I don’t stress about occasional indulgences.", "loss": true, "prefix": "GaryHyslop:" } ]

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