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[ { "from": "system", "value": "This is a cooking forum thread titled: cute pix", "loss": false, "prefix": null }, { "from": "human", "value": " does anyone have that fun pix of little Lemons cut to look like mice?\nfrom pix at top top of page.\nI think that would be fun for grand childs for holliday!\nEric, Austin Tx.", "loss": false, "prefix": "giggler:" }, { "from": "gpt", "value": " Would you settle for a pig or a rabbit made from a grape?\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tRabbit Grapes - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin creates playful “rabbit grape” garnishes. The same technique can be used with olives.\n\n\n\n\n\t\t\t\t\tjp.foundation", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Hi giggler,\n\nCopy and paste this into Google or equiv. Then choose photos or videos.\n\nfruit carving, lemon mice", "loss": true, "prefix": "SGM Chef:" }, { "from": "gpt", "value": " These apple swans are a real crowd pleaser but they do require a bit of practice and skill.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tApple Swan - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin demonstrates how to create an apple swan.\n\n\n\n\n\t\t\t\t\tjp.foundation", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " they're such a fun idea for kids. If you can’t find the exact picture, there are tutorials online for making them with lemon wedges, almond slivers for ears and little peppercorns or cloves for eyes. Perfect for a holiday table! Hope you and your grandkids have a great time making them!", "loss": true, "prefix": "GaryHyslop:" }, { "from": "gpt", "value": " I really want to try that apple swan. First test will be to see if my knife is sharp enough! \ndont' think that can be done with a butter knife!\n\nI have another video somewhere in the depths of my computer of another chef doing all sorts of knife work with vegies. It is a fascinating work of skill and... a sharp knife.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI really want to try that apple swan. First test will be to see if my knife is sharp enough! \ndont' think that can be done with a butter knife!\n\nI have another video somewhere in the depths of my computer of another chef doing all sorts of knife work with vegies. It is a fascinating work of skill and... a sharp knife.\n\t\t\nClick to expand...\n\nI play with things like that when I can toss the mistakes into a pot or a pie so nothing really is wasted other than my time.\n\nIt definitely takes practice to make all of the cuts about the same thickness, depth, etc…", "loss": true, "prefix": "Aunt Bea:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: After washing/drying wok, I don't know if I'm caring for it right.", "loss": false, "prefix": null }, { "from": "human", "value": " I've had this wok 1 year, and I don't know if I'm caring for it right as, despite weekly use, it still hasn't developed a good, dark patina yet.\n\nSo, I fry in it, wash it out with water, sometimes soap, scrub when necessary, then put it back onto the hot burner to dry it. Then oil a paper towel and wipe the inside down. The wok generally smokes a bit (from the oil smoking), and after it cools, the wok can be anywhere from slick and oily smooth to a bit sticky here and there.\n\n(I've let it get really hot about 4 times before, \"bluing\" the metal as some people say to care for it, and then put oil (vegetable oil) on it. Just a thin coating, and then I wipe it out. For some reason, I keep getting a yellow residue/stain on the bottom after this, and I'm wondering if this color is one of 3 things:\n\n1. The beginning of a patina that I later/then wash/scrub off\n2. Too much oil applied after washing/drying/re-oiling\n3. It being dirty still.\n\nI'd hate to be abusing my lovely wok, as I've gotten really good at it. But I still can't use it to fry eggs that easily, as it's not super nonstick yet. Any help/advice?\n\nI'm pretty sure it isn't rust.", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Do the same as you do any pan that you've worked into being non-stick. But personally I think non-stick is a bit of a mis-nomer. \n\nBy non-stick do you think you will be able to cook an egg in there as is? Just heat and add egg?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I've seen people able to fry eggs in their wok by heating oil to just about smoking then adding the egg. Though I guess it's probably the oil and the intense heat making it \"nonstick,\" (as you said, it is a mis-nomer) not the patina.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " @BAPyessir6 you are well on your way and you are doing it correctly. Just keep going and (YMMV) don’t use soap. There’s a lot of debate over this, some say it’s okay but I’m just saying how I do it.\nTravelling Thailand many times over the years and eating everywhere from wet markets to tiny villages, I can say that I have never ever seen anyone use a detergent of any kind to clean their wok. But that’s just me.\nSome other things:\nNever let your wok soak \nNever leave leftovers in the wok \nBe very gentle with abrasive cleaning - never steel wool", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Don't stress over it. As long as you don't get rust you are doing fine. \n\nJust keep adding your oil and using as you have been.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n@BAPyessir6 you are well on your way and you are doing it correctly. Just keep going and (YMMV) don’t use soap. There’s a lot of debate over this, some say it’s okay but I’m just saying how I do it.\nTravelling Thailand many times over the years and eating everywhere from wet markets to tiny villages, I can say that I have never ever seen anyone use a detergent of any kind to clean their wok. But that’s just me.\nSome other things:\nNever let your wok soak\nNever leave leftovers in the wok\nBe very gentle with abrasive cleaning - never steel wool\n\t\t\nClick to expand...\n\nYMMV? I don't know what this is, sorry.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " Jade and I posted together. See, I do both. Depending on what I intend to cook in it or have been cooking in it. \nI have a small cast iron pan that is perfect for a single burger. I do NOT want my egg the next morning to taste like a hamburger. 95% of the time I use soap. Done quickly enough there is still a sheen of oil left but the contaminated oil with the smell of the beef (or whatevers) is gone. If I have accidently burned on food, I use steel wool. After I might have to give an extra wipe with an oiled cloth, but I do that 90% of the time anyhow.\nBTW - I leave the piece of paper towel used with the oil stacked between between my CI pans", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " @dragnlaw I have an very gentle abrasive cloth that I use instead of steel wool.\nSoap is not the sacrilege that some people think it is - sparingly is fine, but I just prefer elbow grease.\nQuite honestly, even if you do find that you have removed the seasoning through your cleaning process, you can always just put it back in there by using the same method.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Are you mainly doing stir fries, meaning that food is cooked within a few minutes in a very hot wok. Are you experiencing any \"wok hei\" which is a distinctive smell and taste?\n\nOne of the main problems I see with friends and wok cooking is the temp is too low, the food is cooked too long and most recipes use an acids like vinegars, limes, wine etc of some kind and this combination will totally retard any seasoning with this longer lower heat method.\n\nTo season just add some oil and bring to the smoke point and wipe out and repeat 2 or 3 times.\n\nFor extensive wok cooking with various ingredients and methodology multiple woks are needed but the main wok for stir-fries shouldn't really take more than 2 or 3 minutes with very high heat only, otherwise this situation will never give you the vision of that black fully carboned wok that your hoping for. that's been my experience for what it's worth. \n\nAfter washing put in on some heat to dry completely then add some oil and then wipe it out thoroughly.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tAre you mainly doing stir fries, meaning that food is cooked within a few minutes in a very hot wok. Are you experiencing any \"wok hei\" which is a distinctive smell and taste?\n\nOne of the main problems I see with friends and wok cooking is the temp is too low, the food is cooked too long and most recipes use an acids like vinegars, limes, wine etc of some kind and this combination will totally retard any seasoning with this longer lower heat method.\n\nTo season just add some oil and bring to the smoke point and wipe out and repeat 2 or 3 times.\n\nFor extensive wok cooking with various ingredients and methodology multiple woks are needed but the main wok for stir-fries shouldn't really take more than 2 or 3 minutes with very high heat only, otherwise this situation will never give you the vision of that black fully carboned wok that your hoping for. that's been my experience for what it's worth. \n\nAfter washing put in on some heat to dry completely then add some oil and then wipe it out thoroughly.\n\t\t\nClick to expand...\n\nI have an infrared thermometer that I use to temp my work before I stir fry in it, and I let the wok get to at least 500 F before I add any oil/ aromatic ingredients. Do you think this not hot enough? My stir fried green beans (the last thing I made, with beef fat, fish sauce, MSG, garlic, soy and pickled ginger,) came together in about 5 minutes.\n\nWould you say this is too long? I added a slight bit of water right at the end to steam finish the beans, as they were blackening/blistering very quickly and I didn't want to risk burning them. I am unsure if this is a totally incompetent/poor method, as I have never gone to culinary school nor received proper professional training (aside from pouring over asian cookbooks and Asian YouTube wok-ology.)\n\nUnfortunately I do not have a gas stove (crying in Asian kitchen) but I have an electric glass top one that can get to at least 900F.\n\nOn another note, I did purchase that book you recommended. 11 Madison Park! Excited for it to get here at the end of the week!!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI have an infrared thermometer that I use to temp my work before I stir fry in it, and I let the wok get to at least 500 F before I add any oil/ aromatic ingredients. Do you think this not hot enough? My stir fried green beans (the last thing I made, with beef fat, fish sauce, MSG, garlic, soy and pickled ginger,) came together in about 5 minutes.\n\nWould you say this is too long? I added a slight bit of water right at the end to steam finish the beans, as they were blackening/blistering very quickly and I didn't want to risk burning them. I am unsure if this is a totally incompetent/poor method, as I have never gone to culinary school nor received proper professional training (aside from pouring over asian cookbooks and Asian YouTube wok-ology.)\n\nUnfortunately I do not have a gas stove (crying in Asian kitchen) but I have an electric glass top one that can get to at least 900F.\n\nOn another note, I did purchase that book you recommended. 11 Madison Park! Excited for it to get here at the end of the week!!\n\t\t\nClick to expand...\n\nYeah, it's hard to evaluate without watching but if your green beans are as you say blackening/blistering then they were cooked at too high of a heat, cooked too long or not enough oil or a combination of those. 5 minutes for beans or any veg is at least 3 minutes too long or more. Basically what I'm saying is blackening and blistering is not a desirable result for a stir fry, we're looking for a product that maintains it's moisture, still has a crunch, yet doesn't taste like it's undercooked, this is the result of cooking a reasonable amount of food based on the size of the wok in enough oil that helps protect against burning with enough movement that at no time is there a chance that it sits motionless\n\nFlat bottomed wok are specifically designed for electric stoves, which is fine but there is a need to compensate for the short comings of that situation. The bottom gets all the heat and the sides are much lower than the traditional gas where the flames also heat the sides therefore the wok maintains heat more easily after foods are added to the wok. Basically too hot then not hot enough. Basically we've got a really hot bottom and I suspect you either didn't add enough oil or didn't move the beans around continually at first. Eventually near the end which is around that 1 or 2 minute mark there's no problem adding a liquid for a nice steaming near the end. You could julienne the beans as well for quicker cooking.\n\nI wouldn't worry too much at all and actually embrace the challenge because this is what makes a good cook a great cook and without adversity we could never challenge ourselves and reach our full potential. \n\nI hope you enjoy 11 Madison Park as much as I did and do.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tAre you experiencing any \"wok hei\"\n\t\t\nClick to expand...\n\nHow can one experience something when one has no idea how it is supposed to taste and smell? \nEveryone talks about it and according to everything I've read you can only get it if your wok is seasoned over a ....\nCommercial gas burners for wok cooking can have a BTU rating of 95,000 to 100,000. Most home stoves have BTU ratings between 10,000 and 20,000. \n\nSo I'm not surprised that home cooks have a tendency to overcook in their woks.\nOf course, I'm not saying home cooks can't learn and get there but as you say pictonguy it is challenging.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Replicating Thai stir fries on a home stove is difficult.\nBut you can still make a nice stir fry in a wok at home \nAnd woks are not only used for stir frying....\n\nA good book to check out is by Grace Jones (no, that's the singer), it's by Grace Young\n\"The breath of a wok\". Her stir frying book is worth while as well", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " That’s why I purchased a standalone high powered commercial wok burner. Once you have that fiercely hot flame and get your first whiff of wok hei, it’s an aroma you can never forget. And you simply cannot get it out of a home kitchen stove top, they don’t get hot enough.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThat’s why I purchased a standalone high powered commercial wok burner. Once you have that fiercely hot flame and get your first whiff of wok hei, it’s an aroma you can never forget. And you simply cannot get it out of a home kitchen stove top, they don’t get hot enough.\n\t\t\nClick to expand...\n\nMy point exactly!\nBut as I was saying earlier, if you don't know or have never experienced, you can't begin to understand the taste.\n\nand again, I'll repeat,\nHome cooks can certainly learn to use their woks to cook pretty authentic recipes, with time, patience, a bit of guidance, and of course, more patience and perseverance.\n\nand the dragn - with all her wisdom says.... just do your thing, if you're happy with the dish, then just eat it and enjoy.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tReplicating Thai stir fries on a home stove is difficult.\nBut you can still make a nice stir fry in a wok at home \nAnd woks are not only used for stir frying....\n\nA good book to check out is by Grace Jones (no, that's the singer), it's by Grace Young\n\"The breath of a wok\". Her stir frying book is worth while as well\n\t\t\nClick to expand...\n\n\"The Breath of a Wok\", I believe that wok hei means breath of a wok.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tThat’s why I purchased a standalone high powered commercial wok burner. Once you have that fiercely hot flame and get your first whiff of wok hei, it’s an aroma you can never forget. And you simply cannot get it out of a home kitchen stove top, they don’t get hot enough.\n\t\t\nClick to expand...\n\nI'll honestly probably add a wok burner to my list of \"hubby can we please get thisssssss??\" eventually. \n\nBut for now I think I wanna just refine my wok technique itself.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tMy point exactly!\nBut as I was saying earlier, if you don't know or have never experienced, you can't begin to understand the taste.\n\nand again, I'll repeat,\nHome cooks can certainly learn to use their woks to cook pretty authentic recipes, with time, patience, a bit of guidance, and of course, more patience and perseverance.\n\nand the dragn - with all her wisdom says.... just do your thing, if you're happy with the dish, then just eat it and enjoy.\n\t\t\nClick to expand...\n\nI love my wok, and I'll probably be using it and refining my technique for years to come. Dang it cooking is so FUN!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI'll honestly probably add a wok burner to my list of \"hubby can we please get thisssssss??\" eventually. \n\nBut for now I think I wanna just refine my wok technique itself\n\t\t\nClick to expand...\n\n\n\n\nBAPyessir6 said:\n\n\n\n\t\t\tI'll honestly probably add a wok burner to my list of \"hubby can we please get thisssssss??\" eventually. \n\nBut for now I think I wanna just refine my wok technique itself.\n\t\t\nClick to expand...\n\nIf you do get one, consider it the same as a barbecue - you do NOT want it inside the house!\nAnd I agree with @dragnlaw - you can certainly get very good results from your home range top, it might just be missing that Chinese restaurant “something”. I hear that so often - you make a really nice Asian dish but it just doesn’t have that special something. That’s the wok hei.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " You can definitely produce wok hei on a home stove, I've done it for decades. Only a few dishes that employ the correct method and I don't expect wok hei from very many of my dishes but when the opportunity comes up because the dish can allow for wok hei, then that should be what prioritizes that correct tecnique. Technique and heat will produce wok hei which is generally a dish for 2 people max, where the pan isn't crowded so heat can be maintained throughout with proper technique of dispersing and moving the food fast enough to maintain the overall heat. What a specific wok burner does is allow for that continual high heat allowing for less cool down during cooking which obviously makes it much much easier.\n\nA professional wok's average surface heat is around 400-450 which can be reproduced very easily with just about any stove, so while it's about heat, it's about maintaining that heat after the food is added, which is where it all goes wrong at home and why I said it has to do with technique and specific dishes or amount of ingredients if you like. Also using a very high heat oil like peanut or sunflower is a given. Crowding a wok with food and basically cooking like it was like a regular steel frying pan is never going to produce wok hei and cooking with a wok and employing the right dish with the right technique is a learned experience and can take a while, but it can be done.\n\nOne of my favorite dishes to employ this technique is fried rice and when there's wok hei in fried rice, life is good.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Looking for some easy vegan recipes", "loss": false, "prefix": null }, { "from": "human", "value": " My vegan friend is visiting this weekend, and I have no idea what to make. Could you suggest some easy and delicious vegan recipes?", "loss": false, "prefix": "maja283:" }, { "from": "gpt", "value": " Hi maja!\n\nThis is me... A bowl hearty vegetable stew served on rice or grain. Flavors would mirror known likes.\n\nBy hearty stew I mean every veg. I have. I would use Marmite as primary source of salt instead of using all white salt. I would probably include a roasted veg. for the flavor, like roasting the Peppers or Aubergines. Charred onion is another good one for me.\n\nI would pick a grain like bulgar wheat or Buckwheat Groats (Something with some chew). The easiest would be couscous and lead me to Harissa and north African spices. I would not use white rice...\n\n If you don't like the broth aspect, same veg. and grain done as a stir fry.\n\nHere are a few ideas for your flavoring desires...\n\nAsian versions- use that nub of fresh ginger, soy sauce, toasted sesame oil, Green Onions, Coconut milk, etc.\n\nMexican version- A toasted corn chip or two broken into the broth to disintegrate for the flavor, Adobo, Chipotle, Oregano, Fresh/dried Chiles, Fresh Lime, etc.\n\nItalian- Basil, Oregano, Garlic, Tomato, pasta or beans, Parmesan, pesto, etc\n\nGreek- Fresh Lemon, Orzo, Spinach, Feta, Olives, Capers, etc.\n\nArabian/North Africa- ras el hanout spice blend, harissa, Cumin, cinnamon, Coriander seed, etc.\n\nIndia- curry powder and diced Apples, Coconut milk, Yogurt, etc.\n\nCuban- Black beans, Oregano, Cumin, Sofrito, etc.\n\nPoland- Mushrooms, potatoes, Marjoram, Cabbage, etc.\n\nJust have some fun with it and remember... You can always add more, but it's tough to recover from \"Oops, I added too much\"!", "loss": true, "prefix": "SGM Chef:" }, { "from": "human", "value": " There is a whole section for Vegetarian and Vegan queries and recipes. Take a quick scroll here and see if you can't find something that might suit your friend.\nPlus your friend should be very happy to help you create something to eat. There are many that would, and do, satisfy even non vegans!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " First thing that comes to mind is a Burrito ( with Mexican rice, refried beans and guacamole , shredded lettuce , salsa). It's easy if you buy all the stuff to put in the tortilla, but more difficult if you're making everything. \n\nAn avocado toast is simple and nice. Not out of this world, but good.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " maja283 said:\n\n\n\n\t\t\tMy vegan friend is visiting this weekend, and I have no idea what to make. Could you suggest some easy and delicious vegan recipes?\n\t\t\nClick to expand...\n\nAbove you have 3 great suggestions.\nWe eat whole food plant based, which is essentially vegan with no ultra processed foods.\nWhen I'm looking for inspiration I find recipe sites like the following 2.\n\nThis one has so many colorful dishes, some comfort foods, some fresh mixed with cooked. https://www.feastingathome.com/vegan-dinner-recipes/\nAnd for more fresh bowls, or mixed plates I like this site: https://www.masteringdiabetes.org/recipe/\n\nIn a general way I start with raiding the produce department at the best grocery store that has a good produce department, pick up frozen or canned veggies to fill in the missing spots. Especially if I'm working from a recipe. Add some seasoned tempeh, or tofu or add legumes for protein. Include a bread, grain, or starchy vegetables like potatoes to round out the meal. For a meal I try to use 1/2 vegetable/fruit, 1/4 protein sources, 1/4 starches for a balanced meal. Avocado, nuts, or seeds can provide a little natural goodness to the sauce or dressing. Spices, herbs, nutritional yeast, miso, soy sauce, lemon, ac vinegar give the sauce it's character and identity.\n\nI hope your meals work out well for everyone.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I would suggest staying away from vegan cheeses, unless it is one with which you are familiar. And don't forget mushrooms and Marmite will both bump up the umami.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I agree with the soups and stews. One of my favorites is split pea. In fact, I'm planning to make a small pot when I get home from work today. I like serving it with crusty bread and, instead of butter, just roast a bulb of garlic in the oven until the cloves are squeezable and the garlic is soft. I spread it onto the crusty bread and it is heaven.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I would ask my friend what they would like.\n\nIt might become a fun learning opportunity to let your friend take the lead and provide you with a few simple everyday meal plans.\n\nSometimes dinner can be as simple as a baked potato with a vegetable side and a fruit dessert.\n\nRelax and enjoy your friend’s visit.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " One approach that I always use and think is fun and creative is to look at what you are making for the non-vegan guests and then work out a vegan version of that same dish.\nIt’s a great way to make sure that you aren’t subconsciously singling out the vegan guests by serving a salad while everyone else is having steak etc. It makes the vegan guest feel just as special as everyone else in the meal.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I think this idea is really good, you have to be creative.\n\n192.168.100.1 192.168.1.1", "loss": true, "prefix": "melayong:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I need some Slow-cooker Beef Stew Help", "loss": false, "prefix": null }, { "from": "human", "value": " First of all, I wanted to say Thank you for all the help and replies I received to my \"El Toro Cooked Pork help\" post.\nIt was most informative. I will save it for another day.\nI have changed direction for this Sundays lunch, I have decided to make a Crockpot Beef Stew.\nThis is what I would like help with.\nI am using a Beef Chuck Under Shoulder Steak roast which was on sale close to me.\nI will be using, whole mini red and yellow potatoes, fresh carrots, onions, celery, and frozen peas (at the end).\nAny other recommendations for additions, herbs, seasonings, etc...?\nI will be making the broth from both of the Better than Bullion low sodium beef and chicken bases.\nMarinating the beef overnight, 2 days before, either wet or dry. Necessary, or not?\nNeed suggestions for the marinade and I would like to add it to the gravy.\nBrown the beef before adding to the crock pot the day before.\nPar cook the vegetables the day before.\nI have an 8 QT crock pot.\nI would like to have everything prepped the night before in the crock pot insert so I could just put it in the heater the morning of.\nFrom what I have read, it is a good idea to add the potatoes to the mix in the morning, then cook.\nHow long to cook?\nAny other things I should be aware of?\nSuggestions?\nThanx again for all your help.\nThe Fishman", "loss": false, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Tfmc said:\n\n\n\n\t\t\tFirst of all, I wanted to say Thank you for all the help and replies I received to my \"El Toro Cooked Pork help\" post.\nIt was most informative. I will save it for another day.\nI have changed direction for this Sundays lunch, I have decided to make a Crockpot Beef Stew.\nThis is what I would like help with.\nI am using a Beef Chuck Under Shoulder Steak roast which was on sale close to me.\nI will be using, whole mini red and yellow potatoes, fresh carrots, onions, celery, and frozen peas (at the end).\nAny other recommendations for additions, herbs, seasonings, etc...?\nI will be making the broth from both of the Better than Bullion low sodium beef and chicken bases.\nMarinating the beef overnight, 2 days before, either wet or dry. Necessary, or not?\nNeed suggestions for the marinade and I would like to add it to the gravy.\nBrown the beef before adding to the crock pot the day before.\nPar cook the vegetables the day before.\nI have an 8 QT crock pot.\nI would like to have everything prepped the night before in the crock pot insert so I could just put it in the heater the morning of.\nFrom what I have read, it is a good idea to add the potatoes to the mix in the morning, then cook.\nHow long to cook?\nAny other things I should be aware of?\nSuggestions?\nThanx again for all your help.\nThe Fishman\n\t\t\nClick to expand...\n\nOne more question,\nIs the searing necessary?\nWhat would be the difference in flavor between searing and not searing?\nThanx again", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " Tfmc said:\n\n\n\n\t\t\t. . . Any other recommendations for additions, herbs, seasonings, etc...?\n\t\t\nClick to expand...\n\nTHYME, BAY LEAF AND A TABLESPOON OF SOY SAUCE FOR SEASONINGS. ADD MUSHROOMS TO THE VEGGIES.\n\n\n\nTfmc said:\n\n\n\n\t\t\tI will be making the broth from both of the Better than Bullion low sodium beef and chicken bases. \nMarinating the beef overnight, 2 days before, either wet or dry. Necessary, or not? NOT NECESSARY\n\t\t\nClick to expand...\n\n\n\n\nTfmc said:\n\n\n\n\t\t\tNeed suggestions for the marinade and I would like to add it to the gravy. NOT NECESSARY\n\t\t\nClick to expand...\n\n\n\n\nTfmc said:\n\n\n\n\t\t\tBrown the beef before adding to the crock pot the day before. YES\nPar cook the vegetables the day before. NOT NECESSARY\nI have an 8 QT crock pot.\nI would like to have everything prepped the night before in the crock pot insert so I could just put it in the heater the morning of. BY THE TIME THE MEAT IS TENDER THE VEGGIES MAY BE MUSHY\n\t\t\nClick to expand...\n\n\n\n\nTfmc said:\n\n\n\n\t\t\tFrom what I have read, it is a good idea to add the potatoes to the mix in the morning, then cook.\nHow long to cook?\nAny other things I should be aware of?\nSuggestions?\nThanx again for all your help.\nThe Fishman\n\t\t\nClick to expand...", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tTHYME, BAY LEAF AND A TABLESPOON OF SOY SAUCE FOR SEASONINGS. ADD MUSHROOMS TO THE VEGGIES.\n\t\t\nClick to expand...\n\nWould Worcestershire sauce work as well?\nAlso, unfortunately, my daughter does not like mushrooms.\n\nMarinate the beef overnight, NOT NECESSARY - Thanx\n\nBrown the beef before adding it to the crock pot the day before. YES - Thanx\nPar cook the vegetables the day before. NOT NECESSARY - Thanx\n\nadd the potatoes to the mix in the morning, then cook?\n\nThis is the recipe I have used in the past.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSlow Cooker Beef Stew - Prepped the Night Before\n\t\t\t\t\t\n\nCelebrating a joyful life in the kitchen and beyond - recipes, crafts and DIY.\n\n\n\n\n\t\t\t\t\twww.joyouslydomestic.com\n\t\t\t\t\n\n\n\nOf course the use mushrooms!\nI made it with mushrooms before and it was great, but I can always make them on the side for those who like them can add it to their bowl.\n\nOne last thought.\nEgg noodles, or Rice, or neither?\n\nThoughts?\nThanx again\n\n\nThanx for the reply!", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " Another question.\nHow long to cook?\nWe usually eat around 1 pm, I see a lot of recipes call for 7-8 hours on low.\nThat would mean that I would have to get up around 5 am to get it started.\nAlso, this would be coming out of the fridge at that time and would need a little more time just to get to room temperature.\nCan I cook it on high for about 4 hours and then finish for an hour on low?\nThat way I wouldn't have to start until I usually get up around 8 am.\nI have also found that the meals I cook in the crock pot are done about 1-2 hours before the listed cooking times.\nIt is not a big deal, I could get up, start the crock pot, and then go back to bed for a couple of hours.\nAny thoughts or recommendations would be greatly appreciated.\nThanx again.", "loss": true, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Worcestershire is a fine substitute.\nIf you're cooking potatoes you don't need noodles or rice. \nSometimes in omit the potatoes and serve the stew over mashed potatoes.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Tfmc said:\n\n\n\n\t\t\tAnother question.\nHow long to cook?\nWe usually eat around 1 pm, I see a lot of recipes call for 7-8 hours on low.\nThat would mean that I would have to get up around 5 am to get it started.\nAlso, this would be coming out of the fridge at that time and would need a little more time just to get to room temperature.\nCan I cook it on high for about 4 hours and then finish for an hour on low?\nThat way I wouldn't have to start until I usually get up around 8 am.\nI have also found that the meals I cook in the crock pot are done about 1-2 hours before the listed cooking times.\nIt is not a big deal, I could get up, start the crock pot, and then go back to bed for a couple of hours.\nAny thoughts or recommendations would be greatly appreciated.\nThanx again.\n\t\t\nClick to expand...\n\nSorry, I can't help you with times, I never use a slow cooker.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tWorcestershire is a fine substitute.\nIf you're cooking potatoes you don't need noodles or rice.\nSometimes in omit the potatoes and serve the stew over mashed potatoes.\n\t\t\nClick to expand...\n\nGood point!\nThanx Andy.", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " First, IMHO, browning is very necessary. It adds flavor.\n\nI would not bother with a marinade. Chuck needs a long, low and slow cook to make it tender. Nothing else will do it. I use a cast iron Dutch oven, but a crock pot will do the same thing.\n\nHave you ever used Herbes de Provence? I've used it in beef stew, and loved it. It is strong, so add it a little at a time and taste.\n\nFor cooking, you want a mild simmer. How long? I usually plan on around 3 hours in my Dutch oven. Like Andy, I don't know much about crock pots. \n\nYou will only know that the meat is done by probing it with a fork or a skewer. When the probe slides through \"like butter,\" it's done. You can't go by time or temperature.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I like to serve corn cakes with beef stew. You can use them to soak up the beef stew juices.\n\nUse cornbread batter, I like it with a little sugar added, but cook it like you would pancakes. Butter of course as they come out of the skillet.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Stews generally taste better the next day, so if timing is an issue, then maybe make it the day before?", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " @Tfmc, crock pots vary greatly. Older crockpots tend to cook hotter on high or low, or if they don't have hi or low, when they are plugged in. Newer crockpots have to adhere to newer safety standards and may not get as hot. \nOnce you've used your crockpot a number of times, you know how long things take and you can make timing adjustments from there so you aren't up adjusting it in the middle of the night.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n@Tfmc, crock pots vary greatly. Older crockpots tend to cook hotter on high or low, or if they don't have hi or low, when they are plugged in. Newer crockpots have to adhere to newer safety standards and may not get as hot.\nOnce you've used your crockpot a number of times, you know how long things take and you can make timing adjustments from there so you aren't up adjusting it in the middle of the night.\n\t\t\nClick to expand...\n\nThank you for the reply.\nWhat are your thoughts on Badjak's reply about cooking it today and reheating it tomorrow for better flavor?\nThanx again", "loss": true, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Tfmc said:\n\n\n\n\t\t\tThank you for the reply.\nWhat are your thoughts on Badjak's reply about cooking it today and reheating it tomorrow for better flavor?\nThanx again\n\t\t\nClick to expand...\n\nI have found most stews will taste better the next day, I noticed this with beef bourguignon the most. It mellows the brighter flavors and the whole thing tastes wonderful. I agree with Badjak's reply.\nGood luck and let us know how it turned out and if the taste was what you wanted.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tStews generally taste better the next day, so if timing is an issue, then maybe make it the day before?\n\t\t\nClick to expand...\n\n\nI had the same thought. You beat me to the post. Stews and gumbo always taste better the day after I make them. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Update.\nI just wanted you guys to know that my wife and I decided to go with \"starting the morning of\". We both got up at 5 a.m., finished putting it all together, and started the long low process, then went back to bed.\nIt turned out Fantastic! The searing of the floured and seasoned beef, then deglazing the pan with some of the gravy really helped with the flavor. There was not much left, but we look forward to trying it today.\nThanx again for all the help!", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " Tfmc said:\n\n\n\n\t\t\tUpdate.\nI just wanted you guys to know that my wife and I decided to go with \"starting the morning of\". We both got up at 5 a.m., finished putting it all together, and started the long low process, then went back to bed.\nIt turned out Fantastic! The searing of the floured and seasoned beef, then deglazing the pan with some of the gravy really helped with the flavor. There was not much left, but we look forward to trying it today.\nThanx again for all the help!\n\t\t\nClick to expand...\n\nI also forgot to mention that it was served with my homemade ciabatta rolls!\nThanx again!", "loss": true, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Sounds like success \nAny pictures?", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Sorry Badjak,\nBy the time I thought about taking pictures, most of the stew was gone.\nI guess that was a good thing.\nThanx again!", "loss": true, "prefix": "Tfmc:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tStews generally taste better the next day, so if timing is an issue, then maybe make it the day before?\n\t\t\nClick to expand...\n\n100%. even two days in advance. i prefer to chill it all and pull that fat cap off before i rewarm the food for eating.", "loss": true, "prefix": "boom:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Pizza dough using self-rising flour?", "loss": false, "prefix": null }, { "from": "human", "value": " I want to make a homemade pizza tonight, but I don't have enough AP flour. I have plenty of self-rising flour, however. And I've been looking over recipes, unsure of how pizza crust made with SR flour will actually taste. Do any of you do this by any chance? Is the crust good?\n\nSeveral of the recipes that I've looked over call for SR flour and Greek yogurt. But I don't have any yogurt. \n\nI personally love pizza crust that's made with yeast. But I'm seeing it's not recommended to add yeast to SR flour. No doubt it would be overkill, anyway.\n\nAnyone have any tried and true yummy pizza crust recipes using self-rise? And how is it different than yeast-made pizza crust?", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I'll be interested to see if anyone tried...\nI'm just thinking out loud\n- Go for it, it will be edible anyway\n- add liquid to your flour, which will activate the baking powder. Leave to stand till baking powder activity has ended and add yeast\n- just add yeast and treat your self rising flour as ap flour (I think I would go that route, but not hindered by any experience)", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I would use it, the texture may be a bit different but like @Badjak says, it will be edible.\n\nThe old Angel Biscuit recipes used yeast, baking powder, and baking soda.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI'll be interested to see if anyone tried...\nI'm just thinking out loud\n- Go for it, it will be edible anyway\n- add liquid to your flour, which will activate the baking powder. Leave to stand till baking powder activity has ended and add yeast\n- just add yeast and treat your self rising flour as ap flour (I think I would go that route, but not hindered by any experience)\n\t\t\nClick to expand...\n\nOn one the of the recipes I found, someone commented that, although the crust was good, it was more like eating a flat biscuit than pizza dough. I'm not sure I'd like that very much. I want my pizza to taste like pizza (I have a couple of pretty good pizza dough recipes that I enjoy) not like a \"flat biscuit\" with pizza toppings.\n\nThe recipe calls for the SR flour, water and oil.\n\nI read that you shouldn't add yeast to SR flour. So now I'm not even sure I'm going to do this. I may just wait until I get more AP flour and make something else instead of pizza.\n\n\n\n\nAunt Bea said:\n\n\n\n\t\t\tI would use it, the texture may be a bit different but like @Badjak says, it will be edible.\n\nThe old Angel Biscuit recipes used yeast, baking powder, and baking soda.\n\t\t\nClick to expand...\n\nWell, I have a very small amount of AP flour. I could always just make a tiny pizza.\n\nBut yeah, it's not enough to make my standard size. That and I'd have to figure out different measurements of all the other ingredients and...\n\nI think I'll just cook a frozen pizza and leave it at that", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tThe old Angel Biscuit recipes used yeast, baking powder, and baking soda.\n\t\t\nClick to expand...\n\nI was going to mention that as well. I think angel biscuits taste great personally, just rarely make them anymore.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " medtran49 said:\n\n\n\n\t\t\tI was going to mention that as well. I think angel biscuits taste great personally, just rarely make them anymore.\n\t\t\nClick to expand...\n\nI'll have to check out this Angel Biscuit recipe.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tI'll have to check out this Angel Biscuit recipe.\n\t\t\nClick to expand...\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAngel Biscuits\n\t\t\t\t\t\n\nA cross between a buttermilk biscuit and a Parker House roll, our angel biscuits taste like they were sent right from heaven to your plate.\n\n\n\n\n\t\t\t\t\twww.southernliving.com\n\t\t\t\t\n\n\n\n\nKnead just until dough comes together. You don't knead it like you would bread dough. I usually pat out the dough rather than rolling. On the very rare occasions I make biscuits from scratch anymore, I've taken to hard freezing the butter, then grating, using the large holes on a box grater, into the mixing bowl, or onto wax paper.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " When I was growing up 60's or 70's, there was a boxed product, Chef Boyardee.\nIt had a crust mix, sauce in a can, and parmesan cheese packet.\n\n\n https://www.pinterest.com/pin/249668373068758425/\nThe crust was a flour mix, just add milk or water, spread onto the pan. It probably had just a quick raising agent like baking powder/soda, like self rising flour.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Easy bake pizza", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " medtran49 said:\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAngel Biscuits\n\t\t\t\t\t\n\nA cross between a buttermilk biscuit and a Parker House roll, our angel biscuits taste like they were sent right from heaven to your plate.\n\n\n\n\n\t\t\t\t\twww.southernliving.com\n\t\t\t\t\n\n\n\n\nKnead just until dough comes together. You don't knead it like you would bread dough. I usually pat out the dough rather than rolling. On the very rare occasions I make biscuits from scratch anymore, I've taken to hard freezing the butter, then grating, using the large holes on a box grater, into the mixing bowl, or onto wax paper.\n\t\t\nClick to expand...\n\nThat's an excellent idea on the butter! Usually I just cut it into very small pieces, then work it in. But grating is something I'll have to try the next time I make homemade biscuits.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tWhen I was growing up 60's or 70's, there was a boxed product, Chef Boyardee.\nIt had a crust mix, sauce in a can, and parmesan cheese packet.\n\n\n https://www.pinterest.com/pin/249668373068758425/\nThe crust was a flour mix, just add milk or water, spread onto the pan. It probably had just a quick raising agent like baking powder/soda, like self rising flour.\n\t\t\nClick to expand...\n\nNow there's some nostalgia. My mom would make those for me and my sister once in a while and, to this day, just the smell of one baking (I still buy those from time to time) takes me back.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " msmofet said:\n\n\n\n\t\t\tEasy bake pizza\n\t\t\nClick to expand...\n\nI gave up on the homemade pizza idea and my son and I ordered Domino's \n\nI often make homemade pizzas, but I think I'll just wait until I get some regular ole flour and stick with my favorite pizza dough recipes.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tNow there's some nostalgia. My mom would make those for me and my sister once in a while and, to this day, just the smell of one baking (I still buy those from time to time) takes me back.\n\t\t\nClick to expand...\n\nI have a girl friend, she is about 60, I'm almost 65. We both remember those pizzas. It brought us back to the 'the time' in our lives. One year I tried to find them for her for a nostalgic christmas present but couldn't find them near me.\n Ahhhhhh, the memories of Chef Boyardee pizza kits.\nIt was so satisfying to make a pizza when I was a little kid. Maybe 10 years old.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " LOL, I remember those kits! and I also grate my frozen butter, as said, works a charm.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tEasy bake pizza\n\t\t\nClick to expand...\n\nNothing like a pizza cooked with a light bulb. Thank God. LOL", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tI have a girl friend, she is about 60, I'm almost 65. We both remember those pizzas. It brought us back to the 'the time' in our lives. One year I tried to find them for her for a nostalgic christmas present but couldn't find them near me.\n Ahhhhhh, the memories of Chef Boyardee pizza kits.\nIt was so satisfying to make a pizza when I was a little kid. Maybe 10 years old.\n\t\t\nClick to expand...\n\nI can still find them at Kroger, but don't buy them much anymore. I bought them more often when my son was younger. Anytime his cousin would spend the night with him, the boys wanted those pizzas. Now that they're older (college age) they still spend the night together, believe it or not, but they usually take off and go get Chipotle or Arby's or whatever they're in the mood for.\n\nWhich is fine with me. Mom gets the night off from cooking. I told them once in the not-too-distant past \"Today I'm pooped and don't feel like cooking, so if you boys want dinner, you'll have to feed yourselves.\"\n\nEver since that evening, they've been going out to get their own food \n\nI only meant for that night, but hey, I'll take it.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Uses for hamburger grease?", "loss": false, "prefix": null }, { "from": "human", "value": " I try to reduce waste in the kitchen by using everything I can. The classic/usual veg scraps and carcasses for stock and woody herb stems in soup. Growing up, my mom tossed hamburger (80/20 ground chuck/beef) grease in the trash, but kept bacon grease for green beans/frying eggs, etc. I am wondering if I can use hamburger grease for something, or is it just. . .not that flavorful to be useful? Is it just waste? I strained my hamburger and am now boiling the water off the grease, though I may chuck it in the freezer to separate it easier, but I wanna know if other people use hamburger grease in/for anything.\n\nCould you use the grease as the fat for gravy? Like a beef/chicken veloute or beef/hamburger fat in sawmill/milk gravy?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Give it a try and decide of you like the flavor over bacon fat, olive oil or butter fat, etc.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " If making gravy for the actual hamburger dish that you got the fat from it seems to be sort of OK. But I have found it not pleasant at all for any other dishes. As Andy says... try it and see if you like it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tIf making gravy for the actual hamburger dish that you got the fat from it seems to be sort of OK. But I have found it not pleasant at all for any other dishes. As Andy says... try it and see if you like it.\n\t\t\nClick to expand...\n\n\nYeah, if you make gravy with it right away, to use on what you made with the hamburger meat, like Salisbury Steak, it should be okay. Hamburger grease doesn't age well, like bacon grease. And, unless you render it down completely, it is going to have some water in it.\n\nIf you have a dog, pour it over their kibble. They'll love it! I've done that, and the dogs clean their bowls in record time. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I use cast iron for most of my cooking, just prefer it. I have pieces that are treated like a family member.\nPart of the enjoyment is looking after my cookware - cast iron needs specific cleaning, no dishwasher ever, “seasoning” which is using a type of oil or fat so that it absorbs into the pores of the metal and makes it stick-free.\nHamburger fat could work for the seasoning - let it sit and congeal, then use a paper towel to rub some onto your cast iron.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " McDonalds used to add it to their French fry oil unti they got sued by a group of Hindus and vegetarians. McDonald's apologized and paid a significant amount of money to the affected groups.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Is that why they don't fry their French fries in tallow anymore?", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " I would use it to fry some finely sliced onioons and garlic in the burger grease, to eat with your burger as they are\nOr use them in a sauce", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I don’t save it.\n\nIMO the effort exceeds the value unless you are under some sort of draconian wartime rationing scheme.\n\nIf it is nicely flavored you could use it as part of the seasoning in a fried rice type dish.\n\nMy grandmother used to mix it with the dog’s dry food, he seemed to enjoy it but it probably wasn’t good for him.\n\nProbably the best strategy would be to buy less ground beef.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " rodentraiser said:\n\n\n\n\t\t\tIs that why they don't fry their French fries in tallow anymore?\n\t\t\nClick to expand...\n\nNo, they got sued because they added \"beef flavoring\" which were hydrolyzed wheat and hydrolyzed milk. During the hydrolyzing process water breaks down the proteins in these ingredients to create the \"beef flavor\". The lawsuit was for mislabeling their fries as vegetarian even though the beef flavoring wasn't actually beef fat but the milk from dairy cattle.\n\nMcDonalds switched from beef tallow to vegetable cooking oil because of the misguided science that animal fat where all of a sudden the cause of heart disease so in accordance to public pressure they originally switched to a vegetable oil that was a \"partially hydrogenated seed oil\" which contained a very high amount of unnatural trans fats which were directly seen as causative to the increase of heart disease, so they were basically adding to the problem without knowing, or they did know but public opinion and pressure would not work in their favor, we'll never know I guess.\n\nThey later switched after the law insisted that trans fats be eliminated from the food supply and went with a \"high oleic canola oil blend\" which was bred into existing canola plants to produce an oil with a higher monounsaturated fat content as opposed to the regular canola oil. Even this process doesn't eliminate all the trans fats and some trace trans fats are actually generated just from the refining process but as far as percentage of a serving it shows less than 0.5 grams which legally is acceptable and can actually be advertised as \"0 trans fats\", but they can never say \"No trans fats\".\n\nPersonally I never believed in this \"dogma\" and have used beef tallow for all my deep frying and I don't use seed oils of any kind in any of my cooking but do use fruit oils like olive oil, avocado oil and coconut oil where these oil are much less susceptible to the oxidation that takes place with polyunsaturated fats which for the most part are seed oils. The problem with seed oil consumption is it mucks with our LDL cholesterol making each LDL particle smaller and much more atherogenic and it increases low grade chronic inflammation where beef tallow does the opposite as does the fruit oils. Just thought I'd add my opinion. \n\nPersonally I don't save beef drippings and would rather use fresh or another fat like olive oil, butter, duck fat etc but do save bacon fat and chicken schmaltz for the flavor they bring which are legendary imo.\n\nPeople always ask why my fries taste so good and i say it's because I don't use oils that were originally designed to lubricate machinery.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Where does one get just tallow?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Beef fat or tallow is normally sold in the aisle where other fats are sold and there's always lard as well which is the fat from pigs. check the refrigerated area as well, I've seen tallow there.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " How strange I've never noticed. I'll have to keep an eye out for it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWhere does one get just tallow?\n\t\t\nClick to expand...\n\n\nI've seen it on Amazon.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " @pictonguy, I have wondered about sesame seed oil. That's one of the first crop based oils.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n@pictonguy, I have wondered about sesame seed oil. That's one of the first crop based oils.\n\t\t\nClick to expand...\n\nYes it is, along with olive oil being harvested around the same time (2500 BCE) and in the same regions and with castor and flaxseed predating both of these by about 1000 years. Do you have a specific question about sesame seed oil?", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tYes it is, along with olive oil being harvested around the same time (2500 BCE) and in the same regions and with castor and flaxseed predating both of these by about 1000 years. Do you have a specific question about sesame seed oil?\n\t\t\nClick to expand...\n\nI just keep reading that there are problems with seed oils and you wrote that you don't use seed oils in any of your cooking. I just wonder if there are good reasons to avoid sesame seed oil. I also wonder if that pertains to using it as a flavouring agent.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI just keep reading that there are problems with seed oils and you wrote that you don't use seed oils in any of your cooking. I just wonder if there are good reasons to avoid sesame seed oil. I also wonder if that pertains to using it as a flavouring agent.\n\t\t\nClick to expand...\n\nIt's about the amount people in general use as an everyday cooking oil like sunflower, corn, soy and canola and pretty much all the fats in processed and ultra processed foods are seed oils as well and when all these are added up, the portion of dietary fat consumed by Americans in general are seed oils which is a basic and profound health risk and not an individual seed oil consumed rarely, like a sesame oil, as an example.\n\nSeed oils are omega 6's which are basically pro inflammatory and in an environment where there's an abundance of omega 6's compared to omega 3's which are anti inflammatory it creates an inflammatory response and when these oils are consumed daily they also create more of a chronic inflammatory environment from that continued consumption.\n\nThat balance of omega6/3 should be anywhere from a 1:1 to a 4:1 ration but the average American is around a 20:1 ratio and higher, 30:1 is quite common as well in some demographics.\n\nHere's a decent explanation from one of my normal sources.\n\n\"Omega-3 and omega-6 fatty acids are converted into longer-chain metabolites through a series of enzymatic reactions. These metabolites play crucial roles in the body:\nOmega-3 Fatty Acids:\nEicosapentaenoic Acid (EPA): Has anti-inflammatory properties and supports heart health.\nDocosahexaenoic Acid (DHA): Essential for brain function, eye health, and reducing inflammation.\nOmega-6 Fatty Acids:\nArachidonic Acid (AA): Precursor for pro-inflammatory eicosanoids but also necessary for proper immune function.\nDihomo-gamma-linolenic Acid (DGLA): Can produce both pro-inflammatory and anti-inflammatory compounds, depending on the pathways activated.\nThe balance between these metabolites is critical for maintaining overall health and preventing chronic inflammation.\"\n\nHope this makes sense now. If you have an questions, just ask.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tIt's about the amount people in general use as an everyday cooking oil like sunflower, corn, soy and canola and pretty much all the fats in processed and ultra processed foods are seed oils as well and when all these are added up, the portion of dietary fat consumed by Americans in general are seed oils which is a basic and profound health risk and not an individual seed oil consumed rarely, like a sesame oil, as an example.\n\nSeed oils are omega 6's which are basically pro inflammatory and in an environment where there's an abundance of omega 6's compared to omega 3's which are anti inflammatory it creates an inflammatory response and when these oils are consumed daily they also create more of a chronic inflammatory environment from that continued consumption.\n\nThat balance of omega6/3 should be anywhere from a 1:1 to a 4:1 ration but the average American is around a 20:1 ratio and higher, 30:1 is quite common as well in some demographics.\n\nHere's a decent explanation from one of my normal sources.\n\n\"Omega-3 and omega-6 fatty acids are converted into longer-chain metabolites through a series of enzymatic reactions. These metabolites play crucial roles in the body:\nOmega-3 Fatty Acids:\nEicosapentaenoic Acid (EPA): Has anti-inflammatory properties and supports heart health.\nDocosahexaenoic Acid (DHA): Essential for brain function, eye health, and reducing inflammation.\nOmega-6 Fatty Acids:\nArachidonic Acid (AA): Precursor for pro-inflammatory eicosanoids but also necessary for proper immune function.\nDihomo-gamma-linolenic Acid (DGLA): Can produce both pro-inflammatory and anti-inflammatory compounds, depending on the pathways activated.\nThe balance between these metabolites is critical for maintaining overall health and preventing chronic inflammation.\"\n\nHope this makes sense now. If you have an questions, just ask. \n\nClick to expand...\n\nThanks for the explanation. I didn't realize that the seed oils were all or mostly omega-6. I understand the difference.\n\nI'm reminded of when I had been eating a low carb (Atkins) diet for about a year. My late husband and I went to the doctor and had blood tests done that included the cholesterol. When the results came back, my doctor mentioned that we both had somewhat elevated cholesterol levels, but not enough to worry about. I asked her how the balance between the \"good\" and the \"bad\" cholesterol was. She looked a bit sheepish when she admitted that the balance was excellent and it also was for my husband.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tThanks for the explanation. I didn't realize that the seed oils were all or mostly omega-6. I understand the difference.\n\nI'm reminded of when I had been eating a low carb (Atkins) diet for about a year. My late husband and I went to the doctor and had blood tests done that included the cholesterol. When the results came back, my doctor mentioned that we both had somewhat elevated cholesterol levels, but not enough to worry about. I asked her how the balance between the \"good\" and the \"bad\" cholesterol was. She looked a bit sheepish when she admitted that the balance was excellent and it also was for my husband.\n\t\t\nClick to expand...\n\nWell I'm glad your Dr. at least had enough education on the topic of lipids to make the diagnosis that elevated cholesterol doesn't necessarily default to medication.\n\nJust to be clear, cholesterol and omega balance are not the same thing but they do effect each other in some interesting ways, for example.\n\nAnimal protein and fat, in beef contains very little polyunsaturated fat to begin with which is where the omega fats exist, and the fact that the ratio for their omega 6/3 balance is about 3:1. The Atkins diet now referred to as the ketogenic diet actually reduces inflammation and reduces heart related disease, which is why your Dr. I would imagine didn't have a problem with your slightly elevated cholesterol levels, does that make any sense to you?\n\nThere's a reason why when people try to outsmart mother nature with reductive thinking that we get into the forest and tree argument, which never ends well and considering almost 90% of the US population has at least 1 non communicable disease and where almost 70% have 3 or 4 it's time to rethink what we've been preached to and about and revert back to our origins which is consuming a whole food diet and which ever one a person picks will be one hell of a lot better option than the one most are consuming now. Preachy rant over.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Burger Brainstorm Please Help", "loss": false, "prefix": null }, { "from": "human", "value": " Hello everyone! I recently finished up a culinary program and now I am moving on to larger projects. I've had this idea for a long time and its time to make it a reality. I want to make next level burgers and hotdogs. Yes, I know the market is saturated with this specific cuisine, but I want to create something new. Something crazy, never imagined before, with toppings or preparations that no one has seen before. Can anyone give me ideas of crazy toppings or crazy presentations they can think of for burgers and hotdogs. Maybe you've tried a combination that surprised you and you think others might enjoy. You can just throw ideas at me. Of course I have some ideas but I really think the input from others and their opinions is very important. I also just want new ideas and inspiration. Don't be afraid to really go there. Let your imagination run wild. Just throw ideas at me. What do you want to see! Try even thinking of unique fusions of flavors. Please guys, you'd really help out a nice bloke just trying to make it in this competitive field.", "loss": false, "prefix": "ha6788:" }, { "from": "gpt", "value": " Do you put Worcestershire sauce in your burgers? That always adds a kick.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " Well, I didn't go to culinary school, I'm a home cook, so I have no idea what to say to that question/plea, other than ...\na) what you don't know already\nb) what you haven't tried yourself\nc) how much is my intellectual property worth\nSorry, I got bupkis ...", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " I may be having a Grouchy Old Man moment but why?\n\nA burger is a simple thing. A great burger is still simple with a few simple additions. Making it a foot tall or with avocado or fried eggs or fried chicken or all of the above doesn't make it a better burger.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Two ideas... First, use different meats than beef. This one is a ground pork Thai style burger. A Roo burger is probably way overdone, and mostly for tourists. \n\n\n\n\n\n\nThen, different bread. This one uses an \"everything\" bagel -- and it is ground brisket cooked on a smoker.\n\n\n\n\n\nNo recipes. You gotta' do some of the work if you plan to sell them. And, don't you dare ruin a burger by putting beets on it, like every other burger joint in Australia. \n\nG-day!\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " It seems like you should be coming up with the new crazy ground breaking ideas instead of relying on others to provide them. \n\nI agree with Andy, sometimes simple and well prepared is best.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tIt seems like you should be coming up with the new crazy ground breaking ideas instead of relying on others to provide them. \n\nI agree with Andy, sometimes simple and well prepared is best.\n\t\t\nClick to expand...\n\n\nI'm not opposed to giving a fellow cook, even one trying to start a restaurant, some inspiration, but if they use one of my burgers on a restaurant menu, it better be at the least be named the \"Caseyburger.\" \n\nIt is perfectly okay to ask, as long as you are willing to give back.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tIt seems like you should be coming up with the new crazy ground breaking ideas instead of relying on others to provide them. \n\nI agree with Andy, sometimes simple and well prepared is best.\n\t\t\nClick to expand...\n\nTo correct you, I am not \"relying\" on others to provide me with ground breaking ideas. I have made significant progress on my own and this post was simply to get a conversation going around this topic. To know what innovations people want to see. I asked \"What do you want to see\" as a way to include everyones ideas in the conversion. Next time if you don't have something positive to add to the conversation/thread, don't reply to it.", "loss": true, "prefix": "ha6788:" }, { "from": "human", "value": " ha6788 said:\n\n\n\n\t\t\tTo correct you, I am not \"relying\" on others to provide me with ground breaking ideas. I have made significant progress on my own and this post was simply to get a conversation going around this topic. To know what innovations people want to see. I asked \"What do you want to see\" as a way to include everyones ideas in the conversion. Next time if you don't have something positive to add to the conversation/thread, don't reply to it.\n\t\t\nClick to expand...\n\n\nHopefully, that is the message I conveyed. At least, that was what I meant. I gave you ideas, and said it was up to you to do what you want with my ideas.\n\nYou might get better responses if you offered some of your ideas, and asked us what we think. Post a burger recipe, and if it sounds good, we can be your unpaid test kitchen. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Wow ha6788!\n\nTo correct you, \"simple and well prepared is best\" is positive and ignored by you. Nitpick is a word that comes to mind. No reason to thank caseydog for the best advice so far, I guess...\n\nI think the reason a few of us have wondered about your post is the missing part that might be helpful like \"This is what I've come up with. Am I on the right track? What else can you think of?\" Instead of I've thought about this for a long time, haven't come up with anything I want share, please give me your ideas... This plants the idea of reliance on others for any and all ideas, since you didn't give one example of what you came up with.\n\nSo, here is my positive feedback, use a map. Every nation has flavor families/profiles as well as unique ingredients. North African Harissa infused into pickled onions or into the mayo, like the Belgians love to do. (A Belgian Frites stand usually has at least 15 flavored/spiced mayos, for the frites) Could Japanese tempura batter fried something be interesting? Yes, maybe... A slab of Saganaki, from the Greek? A Hummus spread, from the middle east? Think of the dishes and flavors typical from that nation and adapt them to your burgers and dogs. Spain offers tapenades for consideration. Country by country familiarize yourself to those dominant dishes/flavors.\n\nBun, Burger/dog, condiments, and toppings can all be manipulated to suit your vision. I think in terms of contrasting or complementary flavors when choosing ingredients. Same for texture. What does this ingredient bring to the party and what are the options. \n\nGood luck!", "loss": true, "prefix": "SGM Chef:" }, { "from": "human", "value": " Well this went sour quickly \n\nHowever, I'll try and actually answer the question.\n\nFirstly, CD, those burgers are beautiful and I'm going to personally say thank you because you've given me nice ideas. I don't make burgers often, but I just recently got a 5 lb package of ground beef (that I'm planning to portion and freeze this evening) and a nice, juicy homemade burger is always a great idea. I don't eat burgers often, but once in a while I get a craving for one.\n\nOkay, so, to answer the OP's question and stick in my 2 cents, I had an unusual (although simple at the same time) burger over the summer at a cookout. The person who made the burger patties put the cheese inside the burger patty itself. I bit into the burger and melty cheddar cheese was in there. It was quite good. A little messy. But a good burger is supposed to be messy!", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tOkay, so, to answer the OP's question and stick in my 2 cents, I had an unusual (although simple at the same time) burger over the summer at a cookout. The person who made the burger patties put the cheese inside the burger patty itself. I bit into the burger and melty cheddar cheese was in there. It was quite good. A little messy. But a good burger is supposed to be messy!\n\t\t\nClick to expand...\n\n\nThat is called a Jucy Lucy. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJucy Lucy - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tThat is called a Jucy Lucy.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJucy Lucy - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\nCD\n\t\t\nClick to expand...", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tThat is called a Jucy Lucy.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJucy Lucy - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\nCD\n\t\t\nClick to expand...\n\nBeat me to it.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " The OP hasn't been back since their last post. I hope they come back, and offer some of the wisdom from their culinary training -- seriously, I'm not being facetious. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " SGM Chef said:\n\n\n\n\t\t\tWow ha6788!\n\nTo correct you, \"simple and well prepared is best\" is positive and ignored by you. Nitpick is a word that comes to mind. No reason to thank caseydog for the best advice so far, I guess...\n\nI think the reason a few of us have wondered about your post is the missing part that might be helpful like \"This is what I've come up with. Am I on the right track? What else can you think of?\" Instead of I've thought about this for a long time, haven't come up with anything I want share, please give me your ideas... This plants the idea of reliance on others for any and all ideas, since you didn't give one example of what you came up with.\n\nSo, here is my positive feedback, use a map. Every nation has flavor families/profiles as well as unique ingredients. North African Harissa infused into pickled onions or into the mayo, like the Belgians love to do. (A Belgian Frites stand usually has at least 15 flavored/spiced mayos, for the frites) Could Japanese tempura batter fried something be interesting? Yes, maybe... A slab of Saganaki, from the Greek? A Hummus spread, from the middle east? Think of the dishes and flavors typical from that nation and adapt them to your burgers and dogs. Spain offers tapenades for consideration. Country by country familiarize yourself to those dominant dishes/flavors.\n\nBun, Burger/dog, condiments, and toppings can all be manipulated to suit your vision. I think in terms of contrasting or complementary flavors when choosing ingredients. Same for texture. What does this ingredient bring to the party and what are the options.\n\nGood luck!\n\t\t\nClick to expand...\n\nThank you for your reply. My bad for not providing examples of my work. Taking the time to curate menu items that reflect my unique and personal vision isn't something i just want to put out there for the public to view. One key lesson i've learned in culinary school is when you are coming up with a menu or dish is to conduct research and ask questions, especially if you're facing a road block. Making this post and asking these questions was my way of connecting with people from all walks of life and from different parts of the world. My intention wasn't to rob ideas from everyone and make them my own. It was to hopefully reach people from all over the world. A well thought out curated menu, which is what i have been working on for a couple years now, is mindful of diversity.\n\nWith that being said, I appreciate the advice you gave in the third part of your reply. i have dabbled in different types of sauces and mayos, since that is one way you can get away with being the most creative. One that stands out the most, that i've come up with is a honey horseradish sauce that i made last Christmas. It was absolutely a stand out, paired with the prime rib i made.", "loss": true, "prefix": "ha6788:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tThe OP hasn't been back since their last post. I hope they come back, and offer some of the wisdom from their culinary training -- seriously, I'm not being facetious.\n\nCD\n\t\t\nClick to expand...\n\nHi thank you CD. I love the idea of the Thai burger. Ive actually been working on different burger meat blends and hotdog meat blends. What i've found is that hamburger meat that has some pork in it, really takes it to the next level. The only issue with that is that many people nowadays are opposed to consuming pork products. \n\nMoreover, couple years ago i made a burger with peanut butter glaze and homemade grape compote. The grape compote was a lot more fresh than the usually canned grape jelly so it added a tasty edge since i didn't make it too sweet. It was pretty good, but i don't know how well that would land with folks, especially now that everyone seems to have a nut allergy haha. \n\nSome ideas that i've come up with for toppings, that i consider a success is battered fried green tomatoes instead of regular tomatoes. That was a favorite in the test kitchen. Make sure you salt them well too. Another one is topping my burgers off with bone marrow. Yes i know that could get pricy, but that would solve the issue around the pork blend. I find that it gives such a fatty delicious flavor that is unbeatable. similar to the pork blend.", "loss": true, "prefix": "ha6788:" }, { "from": "gpt", "value": " ha6788 said:\n\n\n\n\t\t\tSome ideas that i've come up with for toppings, that i consider a success is battered fried green tomatoes instead of regular tomatoes. That was a favorite in the test kitchen. Make sure you salt them well too. Another one is topping my burgers off with bone marrow. Yes i know that could get pricy, but that would solve the issue around the pork blend. I find that it gives such a fatty delicious flavor that is unbeatable. similar to the pork blend.\n\t\t\nClick to expand...\n\n\nHave you considered beef tallow instead of bone marrow? Cheaper, and still very rich in flavor. A pork/beef mix sounds good, and would work in Texas -- I think -- I don't recall ever seeing it on a menu here. \n\nIf you don't already have a smoker, get one. Burgers soak up smoke like a sponge. In a restaurant setting, you could par cook them on a smoker, then keep them refrigerated until an order comes in, then toss them on a flat-top to (is that what they are called down there?) to finish cooking and heat through. \n\nI'm a Texan, but not a big fan of fried green tomatoes, even though I am supposed to like them. But, worth a try. I'd use bread crumbs instead of a batter, but try both ways and see what you think.\n\nFeel free to bounce ideas off us. Speaking of \"bounce,\" you aren't planning a kangaroo burger, are you? I have feeling that is \"tourist\" meat, kinda' like alligator from SE Texas, where I grew up, and never once ate alligator until I moved to Dallas. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can you freeze Velveeta?", "loss": false, "prefix": null }, { "from": "human", "value": " I have nearly a whole 'bar' of Velveeta in my fridge that's just sitting there. I'll probably use some of it for maybe baked mac & cheese or whatever, but no way will I be using the entire block of the stuff before it starts going poopy and I hate throwing away food.\n\nI'm finding conflicting information online about whether or not it can be frozen and still be usable once it's thawed back out. So I figured I'd ask you folks here about that, to see if any of you have ever frozen this type of cheese and if it was done successfully.\n\nOh, to add, the package has been opened because I used some of it to make a grilled cheese sandwich for my son. It's just wrapped in plastic right now.", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Yes, if the package is unopened, or you can vacuum seal it. I have done it with a vacuum sealed chunk, and it was fine. Without vacuum sealing, I don't know how it will hold up to freezer burn over a long time, but should be fine in the short run. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tYes, if the package is unopened, or you can vacuum seal it. I have done it with a vacuum sealed chunk, and it was fine. Without vacuum sealing, I don't know how it will hold up to freezer burn over a long time, but should be fine in the short run.\n\nCD\n\t\t\nClick to expand...\n\nUnfortunately, I don't have a vacuum sealer. I've always wanted one and have been meaning to buy one, but now I can't afford it. So maybe I'll just do my straw method \n\n(if you know, you know)\n\nNot as good as a vacuum sealer, but it works.\n\nThanks", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " My Mom used to freeze it, when I was a kid, when using a portion of it, wrapping in saran wrap, then foil, and it was still good months later.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tMy Mom used to freeze it, when I was a kid, when using a portion of it, wrapping in saran wrap, then foil, and it was still good months later.\n\t\t\nClick to expand...\n\nThank you. And great tip. I think I will do that. I'll go ahead and keep some of it out, but freeze the rest. \n\nI was just concerned about the taste and consistency of it once it is thawed.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I know it sounds counter intuitive but consider cutting into usable blocks. In this way you can defrost some to use and keep the rest frozen. \nStill make sure they are well wrapped of course. But much better than defrosting the whole block taking some and refreezing, no?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI know it sounds counter intuitive but consider cutting into usable blocks. In this way you can defrost some to use and keep the rest frozen. \nStill make sure they are well wrapped of course. But much better than defrosting the whole block taking some and refreezing, no?\n\t\t\nClick to expand...\n\n\nThat's what I have done in the past. I bought too much cheese, including velveeta, and froze what I didn't need. I used to host big parties years ago, and hated the thought of running out of food, so I always bought too much. I'm pretty sure there are a lot of people on DC who know all about that. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tThat's what I have done in the past. I bought too much cheese, including velveeta, and froze what I didn't need. I used to host big parties years ago, and hated the thought of running out of food, so I always bought too much. I'm pretty sure there are a lot of people on DC who know all about that.\n\nCD\n\t\t\nClick to expand...\n\nYup, plus I always had to have way too much variety. Knocked myself out trying to make 8 dishes when 4 would have been perfectly sufficient.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI know it sounds counter intuitive but consider cutting into usable blocks. In this way you can defrost some to use and keep the rest frozen. \nStill make sure they are well wrapped of course. But much better than defrosting the whole block taking some and refreezing, no?\n\t\t\nClick to expand...\n\nYes, very good idea. With many of the foods I freeze, I freeze in portions. Even bacon. I'll fold two strips together at a time, using the whole pack, and lay them onto a sheet pan on freezer paper. I wait till they're solid, then toss all of the two-piece chunks into a bag. \n\nI portion out ground beef, chicken, etc. That way I can just grab what I need.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Kitchen Pet Peeves", "loss": false, "prefix": null }, { "from": "human", "value": " I am a very particular man. And I'm even more particular in the kitchen. I got to thinking about the rest of you guys and how strongly you feel about cooking and food in general.\nThe pet peeve that started me thinking happened at Thanksgiving. My daughter was slicing cheesecake into individual servings. She never once cleaned off the knife between slices. I stopped her and showed her how it was done. I got a glass of hot water and a paper towel and cleaned the knife between each cut.\nShe thought it was going overboard and not required. \nI think it is required and makes for a MUCH better presentation.", "loss": false, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " R_B, People who are like you and me are not understood by people who are not. I will not allow anyone to load my dishwasher. They put stuff in the wrong places! \n\nI tell people I'm a little CDO (that's like OCD but the letters are in alphabetical order, as they should be!)", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " gads, I remember one day my daughter looked at me and said, 'Mom, you realize you moved around every single dish I just put in the dishwasher.\" \nend of story....", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I cut cheesecake with dental floss. Pulling it down to the plate/pan then let go of one end and pull through and out from the bottom of the slice. Then I wipe the floss before making next cut. No drag/jagged cuts.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tR_B, People who are like you and me are not understood by people who are not. I will not allow anyone to load my dishwasher. They put stuff in the wrong places!\n\nI tell people I'm a little CDO (that's like OCD but the letters are in alphabetical order, as they should be!)\n\t\t\nClick to expand...\n\nI say the same thing Andy. People misunderstand me all the time. (Chuckles. Sometimes I do it on purpose!) \n\nTo that I say it's not my job for me to understand you. It's your job to understand ME!\nIt's not hard loading a dishwasher. My peeve is when people leave dirty dishes in the sink with Milk stuck to the bottom of a glass not even bothering to rinse them, or even bother to unload the dishwasher.\nDays like that I quit my job until they understand me.\n\nThe other is when people don't wash their hands before touching cutlery.Or prepping meats and veggies in between.\nIt's disgusting.\n\nMunky.", "loss": true, "prefix": "Chef Munky:" }, { "from": "gpt", "value": " Not on the level of the previous posts, but if you want to make me angry, ignore my request to STAY OUT OF THE KITCHEN! I hate trying to avoid wandering people while I am mixing, carrying hot items, and just trying to move around my kitchen.\nWhat is so hard to understand about GO SIT DOWN, AND STAY OUT OF THE KITCHEN!", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " Marlingardener said:\n\n\n\n\t\t\tNot on the level of the previous posts, but if you want to make me angry, ignore my request to STAY OUT OF THE KITCHEN! I hate trying to avoid wandering people while I am mixing, carrying hot items, and just trying to move around my kitchen.\nWhat is so hard to understand about GO SIT DOWN, AND STAY OUT OF THE KITCHEN!\n\t\t\nClick to expand...\n\nROFL!!! \noh yeah, Or those that pull out a pocket knife wanting to carve a taste of a roast while it's resting... Ughhh.. gross.\nWhere has that knife been?\n\nI think I am crazy... Just sayin' \n\nMunky.", "loss": true, "prefix": "Chef Munky:" }, { "from": "gpt", "value": " Your daughter was serving the cheesecake family style. \n\nI cut cheesecake, and a few other things, cleaning the knife after each cut, but I would never mention it if someone chooses to do it differently.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tR_B, People who are like you and me are not understood by people who are not. I will not allow anyone to load my dishwasher. They put stuff in the wrong places!..;\n\t\t\nClick to expand...\n\nIf I'm lucky, Himself will properly rinse* his dishes and put them into the dishwasher. But he gets offended when I move things. I tell him to not take it personally - I'll move the dishes I'VE put into the dishwasher if I find a better arrangement. \n\n*Needs to have any residue cleared with the dish brush. We run the dishwasher every 2-3 days and I don't want dishes coming out with yuck.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "gpt", "value": " I usually let my wife. load the dish washer. Im the mess maker, and she is the mess cleaning. I hate when she throws dirty dishes in the sink, doesnt bother to either rinse them or at the very least fill with some water. to the crap doesnt get stuck on. Then, complain the next day how. the dishwasher doesnt do a good job cause crap is stuck to the bottom of the pot. She'll also, after a late night snack, throw the plate along with the napkin in the sink ( the garbage can is directly under the sink, why not just throw it away instead of it getting all wet and gross). Im just getting started,. Im sure Ill chime in a few more times. Oh wait, one more came to mind. For decades. ( literally like 70 years) Ive been telling my mom, once you get the produce, make sure to. take them out of those plastic bags before putting them in the fridge or they will get slimy and rot. To this day, it is remarkable how much gross, slimy rotten produce is in her fridge produce drawer.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " My biggest pet peeve in the kitchen is when guests \"help\" without asking what is helpful. A sink full of dirty dishes, piled all higgledy-piggledy just gives me more work.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " The cats will only eat if their wet food bowls are in the middle of the floor. I move them to the side out of the way when you come to visit because they will not eat when you are here.", "loss": true, "prefix": "cookiecrafter:" }, { "from": "human", "value": " When someone ( my wife) puts something in the oven for the exact time listed in the recipe, sets the timer and then walks away (never checking on it until the time goes off) and finds it to be over cooker or burnt when the timer goes off. Then, does the same thing the next time she makes something (even the same recipe and wonders again why it is burnt after being told she should check it the last 5 minutes or so to avoid this from happening again. \n\nI understand she doesnt enjoy cooking, and its my thing not hers. I also understand following a recipe exactly, especially when you're not the greatest cook or dont have cooking know how. I just dont understand how a mistake could be repeated over and over again with no effort to change how you approach it to make things right. My theory is she does this on purpose so I wont ever ask her to cook again lol.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " ... larry, I think your theory is right!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n... larry, I think your theory is right! \n\nClick to expand...\n\nIm pretty sure it is \n\nHere's another one. She'll take something from the freezer that needs to be heated from its frozen state ( not defrosted). Let it sit on the counter for awhile, and then sit even longer while waiting for the oven to get up to temp, and first put it in after partially thawing. I know in many cases it doesnt make a difference, but with fries it does. No matter how many times tell her to take them out when ( for even close) to when they need go into the oven, she continues to let them sit on the counter for way too long. Which initiates the \" If you don't like the way I do it, then do it yourself\" response. Which pretty much. backs up my theory.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " When SO is working in the kitchen I'm often sitting at the counter. It amazes me how consistently she chooses the wrong tool for the job. Often it's the wrong knife. But there are other kitchen tools she applies the same \"logic\" to.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Not helping me select dinners for the week, then complaining about what's for dinner ( that was more of a kids thing than a wife thing, but she is carrying on the tradition to some extent).", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tR_B, People who are like you and me are not understood by people who are not. I will not allow anyone to load my dishwasher. They put stuff in the wrong places!\nI tell people I'm a little CDO (that's like OCD but the letters are in alphabetical order, as they should be!)\n\t\t\nClick to expand...\n\nFunny you mention that. After dinner within no time our daughters had the kitchen completely cleaned up to my wife's delight. It wasn't until morning she told me the dishwasher was over filled and everything was in the wrong place. She had to correct the issues. Some items that do not go in the dishwasher were in there to.\nBut they did clean up and that gets my attention in a good way.\n\n\nMarlingardener said:\n\n\n\n\t\t\tNot on the level of the previous posts, but if you want to make me angry, ignore my request to STAY OUT OF THE KITCHEN! I hate trying to avoid wandering people while I am mixing, carrying hot items, and just trying to move around my kitchen.\nWhat is so hard to understand about GO SIT DOWN, AND STAY OUT OF THE KITCHEN!\n\t\t\nClick to expand...\n\nThere are several tasks in the kitchen where I ask and appreciate help. The biggest thing is I like to clean up as I go. Nothing worse than a sink piled high with dishes after dinner or even after I'm done with the preparation. So keeping the sink clear is a great help to me. In fact as dishes start to pile up, I can feel a sense of dread and a bit aggravated. So yes. Do dishes as they become apparent. I like that. I do my level best to keep dishes and utensils to a minimum when cooking. But as you guys know, you can't work without tools.\nBut when it comes to the act of cooking, I don't want or need any assistance. Besides our kitchen is open to the living room and people naturally congregate to the kitchen. So people are present.\n\n\n\nAunt Bea said:\n\n\n\n\t\t\tYour daughter was serving the cheesecake family style. \nI cut cheesecake, and a few other things, cleaning the knife after each cut, but I would never mention it if someone chooses to do it differently.\n\t\t\nClick to expand...\n\nI guess thats why its a pet peeve. I cannot refrain from mentioning it. Now at her house I would have debated with myself to mention it. I probably still would.\n\n\nlarry_stewart said:\n\n\n\n\t\t\tI usually let my wife. load the dish washer. Im the mess maker, and she is the mess cleaning. I hate when she throws dirty dishes in the sink, doesnt bother to either rinse them or at the very least fill with some water. to the crap doesnt get stuck on. Then, complain the next day how. the dishwasher doesnt do a good job cause crap is stuck to the bottom of the pot. She'll also, after a late night snack, throw the plate along with the napkin in the sink ( the garbage can is directly under the sink, why not just throw it away instead of it getting all wet and gross). Im just getting started,. Im sure Ill chime in a few more times. Oh wait, one more came to mind. For decades. ( literally like 70 years) Ive been telling my mom, once you get the produce, make sure to. take them out of those plastic bags before putting them in the fridge or they will get slimy and rot. To this day, it is remarkable how much gross, slimy rotten produce is in her fridge produce drawer.\n\t\t\nClick to expand...\n\n\n\n\nlarry_stewart said:\n\n\n\n\t\t\tWhen someone ( my wife) puts something in the oven for the exact time listed in the recipe, sets the timer and then walks away (never checking on it until the time goes off) and finds it to be over cooker or burnt when the timer goes off. Then, does the same thing the next time she makes something (even the same recipe and wonders again why it is burnt after being told she should check it the last 5 minutes or so to avoid this from happening again.\n\nI understand she doesnt enjoy cooking, and its my thing not hers. I also understand following a recipe exactly, especially when you're not the greatest cook or dont have cooking know how. I just dont understand how a mistake could be repeated over and over again with no effort to change how you approach it to make things right. My theory is she does this on purpose so I wont ever ask her to cook again lol.\n\t\t\nClick to expand...\n\nLarry I have one with my wife that literally bugs the shit out of me.\nWhenever we expect company my wife scurries to clean up. While I appreciate her attention to cleanliness, she always starts at the back of the house moving to the front where the guests will be.\nThen in many cases the job is not done and she will be cleaning up when the guests arrive.\nIf she had started in the front, where people will be....well you guys get it.\nWhy clean a back bedroom no one will see before the living room and kitchen that everyone will see? Crazy. I do mention it, but I think complaining is about the worst thing I could do. \nShe has her quirks, but she is the love of my life.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tWhen SO is working in the kitchen I'm often sitting at the counter. It amazes me how consistently she chooses the wrong tool for the job. Often it's the wrong knife. But there are other kitchen tools she applies the same \"logic\" to.\n\t\t\nClick to expand...\n\nMy wife will not cook if I watch. I cannot help myself and she knows it. So I try my best to stay away from the kitchen until she is done.\nShe has become more receptive to new ideas. And sometimes will ask for my help.\nShe grew up in a home where cooking was not taken seriously at all. And many of the technique's were very flawed.\nI still remember my SIL asking what a fresh garlic bulb was. They never ever saw or used any garlic.\n\n\nlarry_stewart said:\n\n\n\n\t\t\tNot helping me select dinners for the week, then complaining about what's for dinner ( that was more of a kids thing than a wife thing, but she is carrying on the tradition to some extent).\n\t\t\nClick to expand...\n\nAnother peeve. I have quit asking my wife what she wants for dinner. She always say's \"whatever you want\". But she never complains and she likes most everything I put on the table.\nAmazing woman. Never tells me what to. Never argues. Never spends money without asking me. Even though I have told her to spend whatever she wants and she does not need my permission. Talks very little and very softly. Trustworthy. Helpful. And to many more things to type.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tMy wife will not cook if I watch. I cannot help myself and she knows it. So I try my best to stay away from the kitchen until she is done.\nShe has become more receptive to new ideas. And sometimes will ask for my help . . . \n\n\nAnother peeve. I have quit asking my wife what she wants for dinner. She always say's \"whatever you want\". But she never complains and she likes most everything I put on the table.\nAmazing woman. Never tells me what to. Never argues. Never spends money without asking me. Even though I have told her to spend whatever she wants and she does not need my permission. Talks very little and very softly. Trustworthy. Helpful. And to many more things to type.\n\t\t\nClick to expand...\n\n\nMy SO flat out tells me to leave the kitchen. So I have learned to not speak until spoken to. LOL\n\nWe go through the \"What do you want for dinner?\" routine daily. \"I picked yesterday, it's your turn.\"", "loss": true, "prefix": "Andy M.:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How do you cut your potatoes for mash?", "loss": false, "prefix": null }, { "from": "human", "value": " I've always chunked them, placed in cold water (see kitchen pet peeves thread), salted, then cooked until soft.\n\nWas watching ATK this morning and they made a Duchess potato casserole dish. They halved lengthwise, then sliced the Yukon Gold potatoes they used for the dish about 1/2 inch thick, cold water, salt, etc. I think I'll try their recipe for a holiday dinner because it looked really good, plus was a lot easier than traditional Duchess potatoes.\n\nAnyway, they are right that slices will cook more even and faster than chunks.", "loss": false, "prefix": "medtran49:" }, { "from": "gpt", "value": " medtran49 said:\n\n\n\n\t\t\t. . . Anyway, they are right that slices will cook more even and faster than chunks.\n\t\t\nClick to expand...\n\nIf you cut a potato into slices, then cut the slices into cubes, the cubes will cook faster - more surface area.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tIf you cut a potato into slices, then cut the slices into cubes, the cubes will cook faster - more surface area.\n\t\t\nClick to expand...\n\nDon't want to do that much cutting. Even the slices will be more than I usually do since I use big chunks.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " If they are small and medium red potatoes I'll boil them whole and mash them with the peel. If they are russet potatoes I'll boil them whole, stick them in faucet cold water until I can handle them, peel them with the back of a knife, then cut them and mash them.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " It depends on the type of potato, and the size. I have found that if you boil red or white potatoes, or other potatoes of that general size, whole, without peeling them, for 15 to 20 minutes and then squeeze them through a potato ricer, the potato comes out through the holes and the skins stay behind. I don't even own a potato masher.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I usually end up with ¾\" cubes, more or less. That's also the size I use for potato salad.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I cut them into big chunks.\n\nFor a holiday meal I peel and cut them in the morning, cover them with water, refrigerate. At cooking time I drain and recover before putting on to cook.\n\nI’ve read that some folks add baking soda to the initial soaking water and I have done that with fresh cut French fries but never for mashed.\n\nI can’t remember the last time I made mashed potatoes. I’ve had to become more careful about choosing the carbs on my plate.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " I've seen several \"recipes for 1 or 2\" of mashed potatoes. sometimes I get a craving and have discovered it is now obviously simple! \n\nMashed Potato for 1 (or 2)\nOne potato, I cube fairly small to cook quicker. Fairly large, 6 - 8 oz if you have a scale. Peeled or not, up to you. \nPat of butter, glug of milk, s & p. \nBoil your potato and use a fork to mash it, no need to get fancy with a masher for such a small amount. How well you mash, smooth or lumpy is up to you. \nAdd your extras, mix up with your fork - done - eat.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " medtran49 said:\n\n\n\nI've always chunked them, placed in cold water (see kitchen pet peeves thread), salted, then cooked until soft.\n\nWas watching ATK this morning and they made a Duchess potato casserole dish. They halved lengthwise, then sliced the Yukon Gold potatoes they used for the dish about 1/2 inch thick, cold water, salt, etc. I think I'll try their recipe for a holiday dinner because it looked really good, plus was a lot easier than traditional Duchess potatoes.\n\nAnyway, they are right that slices will cook more even and faster than chunks.\n\t\t\nClick to expand...\n\nI'll just ditto this because that's how I do mine, peeling them before chunking them.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " one of the 'challenges' to making nice smooth mashed potatoes . . . is avoiding any lumps.\n\nnow, lumps are usually the result of 'insufficient mashing' - could be short-cutting the hand mixer time, could be marginally cooked chunks . . .\n\nmy own personal approach is to - boil the chunks - rice the chunks - this ensures there's no lumps . . \nthen use a hand mixer to convert the riced potatoes into mashed potatoes - using the usual butter&milk.\n\nfor company, the potatoes get peeled. for just us chickens, not peeled - as mentioned the skins bunch up in the ricer - I use a fork to 'clean up the grate' before inserting more chunks/cubes/quarters/whatever. it is not uncommon that some bits of skin get thru the ricing operation.... which... dang! don't we all old geezers seek \"more fiber?\"\n\ndoing Dutchess/etc - that requires piping the mashed out to a \"form\" then doing a second oven bake to brown. a different 'thing' than plain ole' 'mashed potatoes'\n\none thing I \"discovered\" - totally by accident . . . - make the mashed, put in serving dish and put in a hot oven for 20-30 minutes. that \"post mash bake\" produces heaps and piles of ooohs and aaahs . . . it changes the consistency a big - and is major 'technique' demand in our house.", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " I don't normally make my mashers with egg yolks, which is a defining ingredient in Duchess Potatoes. Although I know some add an egg but generally speaking mashed potatoes do not.\n\nBut I do agree totally that using a ricer can really help with the smooth!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I’m ok with a few lumps.\n\nIt’s definitely a difficult balance between fluffy and gluey super smooth mashed potatoes.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " LOL, Aunt Bea, we've all heard about mashed potatoes that suddenly turn to glue. Praise the powers it has never happened to me although a friend once told me it happened to her. I'd rather have lumps. \n\nSurprisingly, my bro buys powdered from Cosco. They are quite passable! I am impressed. \n\nHe has never cared for cooking but since his wife had both a stroke and heart attack within days of each other, and is now confined to a wheelchair with limited use of her hands, he is now the chief cook and bottle washer. He does an amazing job and so does she!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\tdoing Dutchess/etc - that requires piping the mashed out to a \"form\" then doing a second oven bake to brown. a different 'thing' than plain ole' 'mashed potatoes'\n\none thing I \"discovered\" - totally by accident . . . - make the mashed, put in serving dish and put in a hot oven for 20-30 minutes. that \"post mash bake\" produces heaps and piles of ooohs and aaahs . . . it changes the consistency a big - and is major 'technique' demand in our house.\n\t\t\nClick to expand...\n\nATK had a show making a casserole Duchess potato. Looked and sounds good enough to try.\n\nI would never use a mixer for mash, makes them gluey.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " That's why I never used one - and again have no idea where I heard it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Back in the mid 1970s, I got my first blender. I had never used a blender before. One of the things I tried making in it was mashed potatoes. Oh dear me, that got gluey. It was so gluey that it was hard to clean. You should be able to use that as a gluten substitute. I have not used anything like that for making mashed potatoes since then. I have used a potato masher, a whisk, and food mill.\n\nTo answer the question, I cut the potatoes into largish chunks. I keep reading, on Danish cooking websites, that one shouldn't salt the water when boiling potatoes to mash. I haven't made mashed potatoes often in the past few years, so it is taking me a while to decide if it makes a difference and if that difference is an improvement.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I'm old enough to remember when lumps in your mashed potatoes meant you were a failure in the kitchen. Now they're just labeled \"Country-style. I don't like lumps. So I use a ricer to ensure no lumps, then mix in butter, half and half, salt and pepper. I get perfectly smooth mashed. I never use an electric mixer/blender/food processor. I feel it results in gummy mashed potatoes.\n\nAs variations, I sometimes substitute sour cream for the dairy or add grated parm to the regular add-ins.\n\nI always make my mashed with russet potatoes. They result in a fluffier product.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Chef John just uses butter. Gallons and gallons of butter. I tried making mashed potatoes his way and they're good without lumps, but I could do without the butter.\n\nNow if I want mashed potatoes, I let Ore-Ida do the chopping for me. I get the diced hash browns and after boiling long enough, there aren't any lumps left. That's why I use them for my potato soup because I can't stand lumps of potato in potato soup. Especially if they're hard lumps like are in all the name brand soups.\n\nIf I was going to mash the hash browns, though, I take them out before they completely disintegrate and then mash them. Works pretty well.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " Cut into medium cubes. Salted water. I use an OXO waffle style masher (for peeled) or the large wavy masher, (for skins on) or hand mixer (especially if skins are left on). Don't mind a few lumps. Have used a ricer but find repeatedly scooping into the ricer (I have a small one) a pain. I use butter, sour cream, and chives. Sometimes the onion and scallion cream cheese. Don't use 1/2 & 1/2, cream, or milk very often.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Bought one of those wavy mashers after seeing a TV show (Rachel??) use one, but after several attempt it went to the back of the drawer and the waffle one came back. Only way for me!\nI have used a ricer but like msmofet it is a lot of effort for a big pot of potatoes and they really have to be cooked to death or invite Hercules or the Hulk to come and squished the handles together. Plus if you don't rinse it right away ....", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is canned food from the Orient risky?", "loss": false, "prefix": null }, { "from": "human", "value": " don't know how strict their laws are about safety.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Gee, hope not.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I've been buying ingredients from Chinese markets since early 80s, and the SE Asian markets since the later 80s, and I'm still alive.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Importing laws are pretty strict. into both Canada and the US", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " “ from the orient”. \nSeriously?", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " If you are referring to them as \"from the orient,\" I am thinking they are very old, and probably past their \"consume by\" date.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " No more than any other Country. There's restrictions placed upon certain food products, ingredients, additives that each Country have for the importation based on their laws. Some foods from the USA are banned in many countries and visa versa. The term \"orient\" is rather an odd geopolitical term that personally isn't really appropriate today, where it might have been 100-150 years ago. imo", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " The only time I see the word \"Orient\" anymore is on self named Oriental massage parlors. There's one here that is in an actual pagoda ish style building. It's on a very large plot of land and set way back from the street with parking in back, just a couple of blocks from a huge manufacturing plant, with lots of warehouse businesses on the other side. I have a feeling more than massage goes on there \n\nThe Asian origin canned and jarred foods we have purchased have all been fine.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\t\t\tThe only time I see the word \"Orient\" anymore is on self named Oriental massage parlors. There's one here that is in an actual pagoda ish style building. It's on a very large plot of land and set way back from the street with parking in back, just a couple of blocks from a huge manufacturing plant, with lots of warehouse businesses on the other side. I have a feeling more than massage goes on there.\n\t\t\nClick to expand...\n\n\nYes, among other things, some human trafficking probably goes on there. Sadly, we have those places here in Dallas, and they are probably in every big city. \n\nMy mom and sister refer to Asians as \"oriental.\" I correct them, and they tell me I am \"PC.\" \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tYes, among other things, some human trafficking probably goes on there. Sadly, we have those places here in Dallas, and they are probably in every big city.\n\nMy mom and sister refer to Asians as \"oriental.\" I correct them, and they tell me I am \"PC.\"\n\nCD\n\t\t\nClick to expand...\n\nOh for bless \n\nI've always said Asians.\n\nAs for canned foods purchased from Asian countries, from what I can find, canned food from China \"may not meet American safety standards.\" Depends on the food, how it's processed and says there's a higher risk of BPA in canned goods purchased from Asian stores. The processing and handling is where some trouble may start.\n\nAnother quote - \"Most Chinese food imports are processed to some degree, and the most common problems cited by FDA—“filth”, unsafe additives, inadequate labeling, and lack of proper manufacturer registrations— are typically introduced during food processing and handling.\"\n\nI've never gotten sick from buying food from Asian markets. I haven't bought many canned goods, though. I usually grab jarred sauces and the prepared foods, that are made there in the store (as far as I know) like dumplings, pork buns, etc. Oh and snacks. I love prawn crisps and other snacks Asian markets normally carry.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " In terms of Asian, from most to least, the top populations are Chinese, Indian, Filipino.\nSafety, @georgevan you mean safety-health, not any other kind of safety, correct? \n\nAs an example, chinese canning practicies, if you do a deep dive you can find video of one chinese food processing plant, putting things into tomato paste that are not put on the label, illegal by chinese standards but it's happening anyways. However, import laws protect some populations, but Africa gets most of the substandard tomato paste. (Africans deserve much better than this! Poverty causes this.)\n\nOr look at turmeric, it is adulterated with a form of lead to make it look more yellow, be careful that you buy turmeric that's been tested by a 3rd party. Cinnamon is another like this.\n\nHealth wise, a holistic approach is to limit canned or dried food including herbs and spices from other countries. Same with medications and supplements. At least see if a 3rd party does testing for lead, cadmium, arsenic... And also avoid exposure to pesticides and herbicides, don't work in an area where there is exposed asbestos. Pay attention to the air quality. All these things add up in the human body and by the time we reach 50 or 60, the accumulation may be parkinsons disease for example. Numerous diseases show up later in life.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tYes, among other things, some human trafficking probably goes on there. Sadly, we have those places here in Dallas, and they are probably in every big city.\n\nMy mom and sister refer to Asians as \"oriental.\" I correct them, and they tell me I am \"PC.\"\n\nCD\n\t\t\nClick to expand...\n\nWell, human trafficking is certainly a possibility, but I was thinking more along the lines of extra special, warm and wet massages.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " georgevan said:\n\n\n\nIs canned food from the Orient risky?don't know how strict their laws are about safety.\n\nClick to expand...\n\nOriental food is just about as risky as oriental rugs.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I’ve never had a problem with imported foods but I have to admit that I am a bit squeamish about some things.\n\nWhy is it we don’t worry about imported champagne, caviar, chocolate, etc…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tI’ve never had a problem with imported foods but I have to admit that I am a bit squeamish about some things.\n\nWhy is it we don’t worry about imported champagne, caviar, chocolate, etc… \n\nClick to expand...\n\nMaybe people say to themselves \"Well, if I die from drinking and eating these things, at least I'll die happy.\"", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tOh for bless \n\nI've always said Asians.\n\nAs for canned foods purchased from Asian countries, from what I can find, canned food from China \"may not meet American safety standards.\" Depends on the food, how it's processed and says there's a higher risk of BPA in canned goods purchased from Asian stores. The processing and handling is where some trouble may start.\n\nAnother quote - \"Most Chinese food imports are processed to some degree, and the most common problems cited by FDA—“filth”, unsafe additives, inadequate labeling, and lack of proper manufacturer registrations— are typically introduced during food processing and handling.\"\n\nI've never gotten sick from buying food from Asian markets. I haven't bought many canned goods, though. I usually grab jarred sauces and the prepared foods, that are made there in the store (as far as I know) like dumplings, pork buns, etc. Oh and snacks. I love prawn crisps and other snacks Asian markets normally carry.\n\t\t\nClick to expand...\n\n\nDo you remember the tainted dog food from China that killed a bunch of dogs? It killed two of my parent's dogs about two weeks apart. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tDo you remember the tainted dog food from China that killed a bunch of dogs? It killed two of my parent's dogs about two weeks apart.\n\nCD\n\t\t\nClick to expand...\n\nYes, I remember. That was awful. I'm so sorry about your mom and dad's pets. That is so heartbreaking. \n\nIt scared me to death because, at the time, we still had our 3 Dachshunds (all of them are gone now) and I recall reading every dog food label, even though I had no idea what I was doing, and cooking them more homemade meals, looking up recipes on the internet for home cooked meals for dogs.\n\nAwful awful awful thing that happened. And shouldn't have.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Canada does not allow dog food (dry) to be brought in from the States as they contain foods that Canada does not approve.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Look up recalls for Cosco or other large stores. Some are only found after people get sick from either e-coli, hepatitis, other things as non-food, plastics, metals. Even our own countries industries are not immune to errors, human or not.\neg. Kirland brand Frozen Strawberries, March 2023, 9 people sick due to hepatitis. Cosco's Chicken Salad, 2015, 19 people ill from e-coli, turned out to be the celery and onions (and not the chicken)", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tCanada does not allow dog food (dry) to be brought in from the States as they contain foods that Canada does not approve.\n\t\t\nClick to expand...\n\nYeah and the states shouldn't approve them either. We're super lax, in my opinion, with food regulations. There are a lot of foods allowed here that are banned in places like Europe and Canada. \n\nWith all the food dyes and additives and who knows what, we eat crap.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are yellow/Yukon gold potatoes good for?", "loss": false, "prefix": null }, { "from": "human", "value": " Growing up, I never used Yukon gold. My family always had white for everything: mashed, baked, Au gratin, fries etc. So now I want to improve my culinary knowledge and use Yukon gold. I bought a bag of each to try side by side to know the difference, and I'd love to know what yukon gold is superior for as opposed to russet white. Is Yukon good/better for mashed, as white are starchy and can get gluey? What say y'all?\n\nBasically what are gold/yellow potatoes commonly used for and superior to?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Yukon Gold potatoes are a good all-purpose potato. They are in the mid-point of starchy and waxy. You can use them for mashed potatoes, or for dicing into soups and stews.\n\nAs for a comparison to russets, they will hold up better for a soup or potato salad, from my experience, but they can bee used for mashed potatoes, too. Personally, I use russets for mashed potatoes. I use a waxier potato for potato salad, but I'd have no problem using Yukon golds for either one.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I agree with CD, Yukon gold are an excellent all around potato. Their flesh also has a nice \"buttery\" colour. I have read that when stored correctly, they can be stored longer than most other types of potatoes without sprouting.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Ditto above. I use yellow and red potatoes mostly. I use them for everything. Usually buy the baby ones and use skins on. \nOnly exception is for baked. I use the big baking potatoes on the rare occasion I want a baked.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " The more I read here, the more I'm beginning to realize I must have made a mistake with the Russet vs Yukon. How or why I switched it around I have no idea. At any rate, thanks.\nWe can buy certain potatoes individually and just in the last couple of weeks that's exactly what I've been doing. But buying in bulk (comparably speaking 5# is cheaper than one) has been so ingrained I find it very difficult. As well as I'm an impulse person and when I decide I want a certain dish I want to have the ingredients on hand. If i wait 3 days to go shopping and buy the ingredient then, well, when I go to cook - I don't feel like have that dish any more. \n(welcome to my world)", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Yukon Golds and Russets are the two potato types I buy regularly. I can do everything I do with potatoes with these two types. \n\nYG are a more flavorful version of the all-purpose potato that's been around forever.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Yukon Gold potatoes are perfect for mashed potatoes. They have a richer flavor and give the mash a creamy texture without losing shape. When it comes to baking, Yukon makes the potatoes tender on the inside with a crispy crust on the outside.", "loss": true, "prefix": "knowledge keeper:" }, { "from": "gpt", "value": " My family only ever used red potatoes for potato salad.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " When we buy potatoes in volume, we buy russet potatoes. They'll be going on sale at the end of october and through november. With the harvest, there are only so many tons of potatoes they can put in climate controlled buildings, the rest go on sale. Last year $1/5 lbs limit 5. We keep them in the basement where it is cool and they last for months. \nWhen we grew potatoes we grew kennebec potatoes, these are very similar but not exactly the same as russet potatoes. A little more waxy creamy compared to the fluffy in in russets. They also last most of the winter in the basement.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Th annoying thing is the white potatoes I just bought (10 lb of em!) are all sprouted/slightly green under the skin, so I figure I can't use them and should throw them. At least I have a 5 pounder of yellow. \n\nYes, I only just checked. Bah humbug!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " @BAPyessir6 I agree the green under the skin is not good to eat. They had to be stored in sunlight to get that green tinge. If we buy them in plastic we check their color, then we put that bag in a paper grocery bag to keep it out of the sun in the kitchen.\nIf I buy large quantities, I only buy them that way in the fall, oct-nov, they last until spring. Once they've been in a climate controlled environment for months, they sprout soon after coming up to room temperature. Right now we're only buying 5 lb bags and using them soon after.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Just how green are they? I've always gone ahead and used them. Maybe I peel a little deeper but I've done it for years. It is the green that contains the solanine and as long as you remove the green you should be good to go. \nIf it is the whole bag I would then take them back to the store and ask for either a replacement or refund. Make up your mind quickly, don't wait too long to do that.\nSome potatoes are green because they were just above the soil when harvested, not necessarily stored in the sunlight. I've grown potatoes that have done that.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Apparently I cut into a bunch of them and looked, and I see that the top ones were more green than the lower down ones. The lower down ones in the bag don't seem to have any green at all. Hallelujah!\n\nSo I think I'll just make tons of oven fries tonight! Happy day!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " My arthritis starts acting up if I eat the solanine in potatoes. Unless the potato has a whole lot of green, I just cut off all the green including a small margin of safety and go ahead and cook them. That has been good enough for me. So, I would say, just cut off all the green and all of any sprouts you find on the potato and cook them.\n\nThere is also solanine in the skin and eyes, but less proportionally than in the green parts.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tTh annoying thing is the white potatoes I just bought (10 lb of em!) are all sprouted/slightly green under the skin, so I figure I can't use them and should throw them. At least I have a 5 pounder of yellow. \n\nYes, I only just checked. Bah humbug!\n\t\t\nClick to expand...\n\nUse them. All you need to do is peel all the green off.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " What I want to know is why the red, white, yukon gold, and fingerling potatoes are all clean and shiny and sitting in the produce display cases, while the russets are filthy dirty, cut by the shovel, and just dumped in a big cardboard box sitting on the floor?", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tWhat I want to know is why the red, white, yukon gold, and fingerling potatoes are all clean and shiny and sitting in the produce display cases, while the russets are filthy dirty, cut by the shovel, and just dumped in a big cardboard box sitting on the floor?\n\t\t\nClick to expand...\n\nThat's actually pretty funny ( but accurate).", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I just saw a Duchess potato casserole (vs the traditional individual piped ones) that uses Yukon Golds. It was an ATK recipe. I downloaded the PDF because I want to make it for a holiday dinner. So, I can email if anybody wants it and can't get it from the ATK web site.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Sounded so interesting I had to look it up. Nice for Thanksgiving or Christmas - saved and copied, thanks medtran!\nCertainly cuts a few steps from individual piping LOL", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you like canned seitan and a request for seitan recipe?", "loss": false, "prefix": null }, { "from": "human", "value": " we dont have it in israel. we have frozen ones..\n\ni want to make the tastiest parve seitan with good sauce that me and a religious friend will eat alondside mashed potatoes that are chessy.\n\ni mean, today im eating the mashed potatoes with meat. but another friend wants to try too but he will not mix meats with dairy..\n\nwhat do you say? do you know of an amazing recipe for seitan to try soon?\n\n\ntoda (thanks) ….!", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " ive found this recipe but it looks too fatty for cheesy mashed potatoes\ni dont know if i can find the ingredients too..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I've made some seitan 'meats' like turkey, pepperoni, and pizza sausage.\nBut with my recipes being oil-free, they are not great tasting to people that need to have them more meat like with the fats that are in meat. \nSo the turkey seitan would be dry-ish to average taste buds, we use gravy, and the way I make it is so-so. We might have it once a year.\nLast week I made pizza sausage because I know we like that on pizza. Pizza has a moxerella (vegan cheese) that has some fat (from cashews) and we don't notice the lack of fat-taste. \nMaybe you can take the middle way, or middle ground and make the seitan with some oil or fat, not too little, not too much. That sounds like what you are looking for.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " yes, interesting..\nmy latest attempt with vital wheat gluten ended by finding a lot of bugs in the package i've ordered [shipped from israel to my location in israel..]. i think today it is easier to find it and more fresh and probably not in a paper package but nylon one..\n\nanyway. i don't know if i can find other ingredients..\nand i will serve it along rice because the mashed potatoes that i've made didn't came well at all. there was too much cheese in the hebrew recipe. i don't want to try it again.. it was gross..\n\ni like plant based foods sometimes and my nutritionist urges to eat more of these veggie \"meats\"..\n\none of the reasons i visited north america 15 years ago is to taste all the veggie meats that available..\ntoo bad many of them weren't imported to israel..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Not sure if you can find all the ingredients there, but this site has good plant based / vegan seitan recipes, mashed potato recipe will be coming out in a day or two.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegan Chicken: The Ultimate Juicy Seitan Recipe!\n\t\t\t\t\t\n\nNow THIS is how to make seitan chicken that rivals the real thing! This seitan recipe sautés, grills, and freezes like a dream too.\n\n\n\n\n\t\t\t\t\tcinnamonsnail.com\n\t\t\t\t\n\n\n\n\nHe also has an Online Seitan making class along with a bunch of recipes on what do to with seitan.\n\nI buy some canned Asian seitan which is good. I use to for Asian recipes", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " looks nice..\nis it you who wrote the recipes?\n\nis this canned seitan the best brand from your experience?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " some recipes for seitan with gluten flour ask for mashed beans for the mixture while other recipes ask for tofu or chickpeas flour.\nthere are some recipes that will not ask for any of these..\n\nwhich additive is the best? beans? tofu? chickpeas flour or without an 'additive'?\n\nof course there are other ingredients too..\n\ni think i will go with the one you have mentioned with the beans..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " A friend of mine wrote the recipe. Ive made it ( or similar versions many times . You can also freeze it for using in the future. The canned seitan is the only canned seitan I know of. it's not bad for asian recipes . A little soft, but it tastes good ( to me anyway)", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " The one I use , uses white beans , high gluten flour , and a some other stuff ( id have to check the recipe), but ive made many variations", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tNot sure if you can find all the ingredients there, but this site has good plant based / vegan seitan recipes, mashed potato recipe will be coming out in a day or two.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegan Chicken: The Ultimate Juicy Seitan Recipe!\n\t\t\t\t\t\n\nNow THIS is how to make seitan chicken that rivals the real thing! This seitan recipe sautés, grills, and freezes like a dream too.\n\n\n\n\n\t\t\t\t\tcinnamonsnail.com\n\t\t\t\t\n\n\n\n\nHe also has an Online Seitan making class along with a bunch of recipes on what do to with seitan.\n\nI buy some canned Asian seitan which is good. I use to for Asian recipes\n\t\t\nClick to expand...\n\ni hope that soon my gluten flour will arrive. it is delayed because of the holidays.\n\ni've questions..\n1.\nat cinnamonsnail he says to braid and knot and stretch etc.. will it really make such a difference in your opinion?\n\n2. can i replace japanese soy sauce for the tamari?\n\n3. do i need to heat the vegetable stock before adding the miso?, if not, how would the miso dissolve?\n\n4. what can i replace the mirin for?\n\n5. can i use granulated garlic instead of the onion powder? i don't know where to get onion powder..\n\n6. about salt amount. i know there is no salt and i'm intenting to use bullion paste.. but if you convert the salt in the recipe to regular table salt. how much salt is total?\n\n7. if i want the 'beef' style that is described there by using beet powder,\nwhich of these products will fit the most?\n\n\n\t\t\thttps://il.iherb.com/search?kw=beet%20powder\n\t\t\n\n\ncan't wait to try when i get the gluten flour..\n\nthank you for any answers..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " 1)Braiding and Knotting makes the textured more \" Meaty \" but not necessary \n2) Any soy sauce will do\n3) All liquids should be room temperature. You can heat the vegetable stock a little just to dissolve the miso, then let it cool down.\n4) I dont think leaving the mirin out will make a difference. Just add the same amount of broth, water .... for consistency purposes. I sometimes just add any white wine I have laying around. \n5) Garlic powder will be fine\n6) Not sure about the salt conversion. Most of the saltiness in the recipe comes from the tamari and the bouillon paste.\n7) All the beet powder does is change the color ( more reddish/ pinkish ) so it looks a little more like red meat. Not necessary for the flavor. You can even very finely grate a beet and add it to achieve the same thing. Or us can substitute the beet juice for the mirin. That will solve that problem.\n\nThe majority of the flavor of the seitan is what you marinate it in, not necessarily the seitan itself. I like to marinade it over night in a broth consisting of veggie broth, garlic, soy sauce and liquid smoke . I dont have a specific recipe for that.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Hear are a few ways I use the seitan. Kebab, \"Chicken\" noodle soup, Roasted with hoisin sauce and veggies , example of how I braided it.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " i see\nand nice, very nice i think\ndo you know other people who published this method of breading seitan?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti see\nand nice, very nice i think\ndo you know other people who published this method of breading seitan?\n\t\t\nClick to expand...\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegan Chicken (Seitan) - Jewish Veg\n\t\t\t\t\t\n\nExperience the ultimate succulent meaty texture and flavor with my seitan-based vegan chicken recipe. This plant-based alternative rivals the real thing, without the cholesterol or harm to cute chickens. Perfect to use in any dish, this recipe will satisfy even the most skeptical meat-eaters...\n\n\n\n\n\t\t\t\t\tjewishveg.org\n\t\t\t\t\n\n\n\nThe recipe that @larry_stewart posted was also posted by the jewishveg.org group.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I've seen a bunch of different videos/ recipes. Some people braid it, some just tie in a knot, other just leave as a loaf. I've tried just about every version you can imagine. If Im going for chicken - like texture, I braid it. If Im going more like chunks, or slicing thinly, I just leave as a loaf. The taste doesnt change, just the consistency a bit.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I recently did a seitan log, for slicing like pepperoni, it doesn't show any fibers like you have in chicken.\nWhen you let the braided seitan get cold after cooking, then peel off pieces of it, it will be more stringy or showing fibers when you pull it apart. More like chicken.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " it was very hard to shape into a braid and knot because the seitan was in crumbles and not one piece.\nthe end result was nice....\ni've a lot to say but let's keep it short for now..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " The picture with the frying pan in the middle, the seitan looks like pieces of chicken. It turned out good. How did you like the taste?", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " it was good. not bad at all..\nnot like the ordinary plain seitan from the shops", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " but why it wasn't in one piece?\nmaybe because the kneading was made in a mixer and not and a food processor?\n\nbtw.. on the gluten flour package they say you can't eat the product uncooked.. why is that?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: El Toro Cooked Pork 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.\nHere is a link to it online.\n\n\n\n\n\n\t\t\t\t\t\tCooked Pork \| Morrison Meat Packers\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tmorrisonmeat.com\n\t\t\t\t\n\n\n\nI am looking for recipes that I can use in chunks. But not your typical pork and rice stuff, or sandwiches.\nAny help would be greatly appreciated.\nThank you", "loss": false, "prefix": "Tfmc:" }, { "from": "gpt", "value": " How about a chili verde recipe?", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Can it be shredded? If so, I have a couple of Mexican recipes you might like.\n\nIf you're just going to cube it, make a pork stew.\n\nI also have a recipe for Lechon, a Pilipino style pork roast, if you're interested.\n\nLet me know.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Mix your cubed ham with vegies such as cubed carrots, peas or broccoli. Stir it up with a heavy cream sauce, either a free standing dough or in a container. Braided or Pot Pie.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Thanx for all the great ideas!\nI am leaning towards the pork stew, maybe in the crockpot?\nThe pork is already cooked and is seasoned to be used for Cuban sandwiches.\nCan I sear the cubes before adding them to the crockpot?\nRight now, the 5lb piece I have is frozen solid, the same way I purchased it. I would have to thaw the whole thing because I have no way to cut it frozen. I was thinking, carrots, roughly chopped onions, little whole red and yellow potatoes, and celery. \nWhat else would work with this? Broccoli?\nAlso what kind of gravy or sauce could I make for this if I used the crockpot since the pork is already seasoned?\nI tend to use Better than Bullion to create sauces. They do make a Sofrito seasoning, would that work?\nThanx again\nThe Fishman", "loss": true, "prefix": "Tfmc:" }, { "from": "gpt", "value": " I would probably try to semi-defrost it. Just enough till you can portion it into smaller amounts.\nAnd then you can try out all suggestions", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " .Broccoli would be nice but add it towards the end of cooking. \nBtB also has salt, so with the ham as well, you will have to monitor and taste test. \nAs you've said, your ham is already cooked, you don't need to slow cook it now. You don't want to leach out the flavours. You can make a gravy/sauce for all. \nDo your vegies separately then add to heat thru together. Slowly to let the flavours meld. You an use the crock pot but not for hours on end, and keeping it at a safe temperature.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Because it's already seasoned Cuban style, I would go with sweet potatoes, diced tomatoes and black beans. Maybe even some plantain.\n\nBecause the pork is already cooked, I would seriously consider making the gravy from a packet or use pork gravy from a jar.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I find that just about any root veggie other than beets work well in stew. I like beets, but I wouldn't put them in a stew. They overwhelm both with taste and colour, very easily. Root veggies that I know work well in stew, and I am probably forgetting some: carrots, celeriac (AKA celery root), rutabagas, turnips, parsnips, potatoes, and parsley root.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tMix your cubed ham with vegies such as cubed carrots, peas or broccoli. Stir it up with a heavy cream sauce, either a free standing dough or in a container. Braided or Pot Pie.\n\t\t\nClick to expand...\n\nThis sounds great! \nInstead of a crockpot, how about a Dutch oven, with the seared pork cubes and the veggies you mentioned? Now what about the sauce? What recipe for the sauce would you recommend with the seasoned pork? Also, maybe served over white rice?", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " I probably would not even go to the trouble of searing it. I'm not understanding the purpose. It is already seasoned and cooked. \nThat being said if you must sear it then why not slice it in slabs to sear. After which you can cube it. Easier, no?\n\nFor your sauce, if you can't find a packet to make it with...\nMelt butter, soften some chopped onion, add flour (=quantity to the butter), cook the roux approx 1 min. stirring (to rid the flour taste), add 1 cup of broth (or enough to give you the thickness you'd like) any flavour. A vegie or chicken stock would be most neutral but even a beef stock could work in a pinch. Taste and adjust for salt. Optional, add a tablespoon of cream or milk, would certainly give it that 'gravy' look.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI probably would not even go to the trouble of searing it. I'm not understanding the purpose. It is already seasoned and cooked.\nThat being said if you must sear it then why not slice it in slabs to sear. After which you can cube it. Easier, no?\n\t\t\nClick to expand...\n\nThanx for the reply!\nI was just thinking about the searing to give the meat a crunchy exterior while it was still moist inside. \nthat was the only reason.\nAs far as searing goes, Could I probably do that in the Air Fryer?\nLike I said before, I love to cook and do it a lot, but I am still learning.\nI do family lunches every Sunday when we have our kids over since they moved out.\nI love learning new tips and tricks to make our meals more enjoyable.\nI also bake a lot and make all of our bread and rolls to go with lunch.\nI appreciate your help!", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " I don't have an Air Fryer - can't help you there! \n\nYou could also just do the gravy - if you are doing rice, no need for the potatoes. You could also do corn and peas on the side, still do the carrots. You're all set! \nFresh dinner rolls... yummmm", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tFresh dinner rolls... yummmm\n\t\t\nClick to expand...\n\nYes, that is a funny story.\nPlease bear with me, this is a little long.\nI purchased a Kitchenaid stand mixer about 8 years ago that was on sale. it sat in a bedroom closet for about 2 years. While cleaning up the house one day, my wife found it and said, \"Since you haven't used it in 2 years we should sell it.\" I brought it downstairs and put it on the counter. I started looking up recipes online for bread and started to experiment. i started with 1lb bag of flour, then went to 2lb, then to 5lb. Now I shop at Gordons, which if anyone does not know, is a restaurant supply store that sells to individuals. Now I buy 25lb bags at least 2 a month of AP and Bread flour and I am starting to have my eye on 50lb bags! We have not bought any store-bought bread products in almost 5 years! We have also stopped ordering pizza online because I make individual-baked 8x8 pizza doughs that online places can't compare to! I always have at least 8 in the freezer at all times. All we do Is get toppings!\nAnother \"no need to buy moment\", we used to go to Olive Garden to celebrate special occasions.\nNow, when we have a special occasion, and someone wants something they get at Olive Garden, I make it myself and it turns out so much better! Even the breadsticks are homemade!\nThat is why I love finding restaurant food that people like, add my spin on it, and make it so much better!\nIf you can, learn how to make it yourself and then add your own special touch! You won't be disappointed!", "loss": true, "prefix": "Tfmc:" }, { "from": "human", "value": " LOL, sounds great! Good for you. \nSome people have the bug from an early age. Others get it slowly and still others suddenly have a light bulb turn on. \n\nI don't like to try a recipe for something I've never had. Mainly because if you don't know what it's supposed to taste like how do you know if you got it right. \nNot saying you can't give your own twist on it, just that if you've never had a stew before in your life, how are you supposed to guess what the taste and texture is. I'm not one of those people that can look at ingredients and say Wow- those should go really great together, I'm going to make that.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI probably would not even go to the trouble of searing it. I'm not understanding the purpose. It is already seasoned and cooked.\n\t\t\nClick to expand...\n\n\nThe Maillard effect works even on fully cooked meats. I love to brown some diced ham to mix into my scrambled eggs. \n\nSo Tmfc, I know I would brown that pork in a hot skillet before putting it into a stew. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " OK, so there you go. Browning in the pan is a definite good thing!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " If it’s already cooked, don’t cook it again.\n\nA crockpot will ruin it.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tIf it’s already cooked, don’t cook it again.\n\nA crockpot will ruin it.\n\t\t\nClick to expand...\n\nAfter thinking about it, I agree!", "loss": true, "prefix": "Tfmc:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Parota and making its dough elastic....?", "loss": false, "prefix": null }, { "from": "human", "value": " when i'm making parota flat bread my dough doesn't get elasting enough and somewhat shrinks back.\n\n\nthe recipe says to let it sit for about 60 minutes so it is more elastic but i find that it doesn't occurs.\n\n\ni used water instead of yogurt anyhow.\n\n\ndo you know of a way to make a basic dough for parota so that when i roll it it keeps its shape?\n\n\nperhaps refrigerating it for a while and only then process it into the layerd shape?\n\n\nTNXX", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " or maybe it's because i've used regular white flour and not the special flour that they are asking for?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " If the dough shrinks when you try to shape it, that means it needs to rest more. \n\nResting for a specific amount of time just gives you an approximation of how long it will take to get the dough ready. You have to learn to use the results rather than the time. \n\nWhen the dough shrinks back, walk away and let it rest longer. Maybe 10-15 more minutes. Try again.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " hi and thank you\nat the moment it's in the fridge inside a box.\ni will try again soon and see how better it becomes", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\thi and thank you\nat the moment it's in the fridge inside a box.\ni will try again soon and see how better it becomes\n\t\t\nClick to expand...\n\n\nThe dough should be at room temperature when you begin to work with it.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I've noticed that when I use yogurt when I'm making Indian flatbreads they seem to roll out easier, compared to when using just water or milk. So maybe the acid breaks down some of the gluten, making it easier to roll out out. Why didn't you use the yogurt? If it's a problem with dairy, you could add a small amount of white vinegar, or some citric acid, to make up for the acid.\n\nI hadn't seen parota bread before, so I googled it, and it bumps me to paratha bread. So is it this Indian bread you are talking about? And the atta flour they call for, but you aren't using? If so, that's a ww flour made from durum wheat, which, even though it has a lot of gluten, is easier to roll out. If you can't find it, maybe substitute some pure starch, in place of some of the flour - a trick used for making \"cake flour\" is to add 2 tb cornstarch to a measuring cup, and use that to measure the all purpose flour with. Still, if it's atta flour you are trying to substitute, try some WW, maybe with the starch added, or WW pastry flour (though around here, atta is easier to find than this!).", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I´ve been cooking Indian food for years and had never heard of parota bread, but it seems to be a version of paratha. since it´s described as a \"flaky\" bread, I´d imagine that´s due to the amount of ghee in it. Once you´ve made the dough, let it rest; and I´d let it rest in the fridge.When the dough is cold, it´s easier to manage", "loss": true, "prefix": "karadekoolaid:" }, { "from": "gpt", "value": " hi all\nthanks for the ideas\n\n\ni want to mention that i've used the same recipe in the far past and it it worked fine and didn't shrink.\nperhaps i will see how the refrigerated dough is behaving.\n\n\ni think parota and paratha is the same thing.\n\n\ni like it simple tho.... i make the dough with only water flour and salt....\n\n\nbut if i see it doesn't work i will give a try the what you people have saidd", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " No parotta is different from parantha.\n\nTotally different procedure", "loss": true, "prefix": "Tamil:" }, { "from": "gpt", "value": " karadekoolaid said:\n\n\n\n\t\t\tI´ve been cooking Indian food for years and had never heard of parota bread, but it seems to be a version of paratha. since it´s described as a \"flaky\" bread, I´d imagine that´s due to the amount of ghee in it. Once you´ve made the dough, let it rest; and I´d let it rest in the fridge.When the dough is cold, it´s easier to manage\n\t\t\nClick to expand...\n\nNo parotta is not made using ghee..it's made up of egg, milk,salt ,sugar and water", "loss": true, "prefix": "Tamil:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\nI've noticed that when I use yogurt when I'm making Indian flatbreads they seem to roll out easier, compared to when using just water or milk. So maybe the acid breaks down some of the gluten, making it easier to roll out out. Why didn't you use the yogurt? If it's a problem with dairy, you could add a small amount of white vinegar, or some citric acid, to make up for the acid.\n\nI hadn't seen parota bread before, so I googled it, and it bumps me to paratha bread. So is it this Indian bread you are talking about? And the atta flour they call for, but you aren't using? If so, that's a ww flour made from durum wheat, which, even though it has a lot of gluten, is easier to roll out. If you can't find it, maybe substitute some pure starch, in place of some of the flour - a trick used for making \"cake flour\" is to add 2 tb cornstarch to a measuring cup, and use that to measure the all purpose flour with. Still, if it's atta flour you are trying to substitute, try some WW, maybe with the starch added, or WW pastry flour (though around here, atta is easier to find than this!).\n\nClick to expand...\n\nIs this an eye test? If so, I failed.", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tell me about Lefse", "loss": false, "prefix": null }, { "from": "human", "value": " I can't remember the last time I had a but I doremember that it was good. I don't plan on making Lefse but would like to know what to put on it.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I've never made it but there are a lot of recipes online.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I had it served, spread with butter, sprinkled with sugar and cinnamon, and rolled up.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tI had it served, spread with butter, sprinkled with sugar and cinnamon, and rolled up.\n\t\t\nClick to expand...\n\nIn that case, they would also be good with jam or Norwegian brown cheese (brunost)", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I just looked up lefse on Wikipedia. It says that it is often eaten with\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tLutefisk - 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": " taxlady said:\n\n\n\n I just looked up lefse on Wikipedia. It says that it is often eaten with\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tLutefisk - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\nClick to expand...\n\n\nMy Swedish BIL served some Lutefisk on Christmas Eve once. It was nasty! Everyone but him spit it out in a napkin. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tMy Swedish BIL served some Lutefisk on Christmas Eve once. It was nasty! Everyone but him spit it out in a napkin.\n\nCD\n\t\t\nClick to expand...\n\nI have never had it or even seen it. If someone served it to me, I would taste it. I am curious. It really does sound nasty, but could be a surprise.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " If I ate fish I'd try lutefisk. We have friends in MN, that like it too. This is a church dinner, $25/adults, lutefisk and meatball dinner, north of Madison WI. https://www.christlutherandeforest....~:text=We expect about 1,300 members, friends", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " norwegian lefse or lutefisk\n\nare not the same thing. georgevan, which are you talking about?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\nnorwegian lefse or lutefisk\n\nare not the same thing. georgevan, which are you talking about?\n\t\t\nClick to expand...\n\nHe only ever mentioned lease in his OP. Others mentioned lutefisk.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tMy Swedish BIL served some Lutefisk on Christmas Eve once. It was nasty! Everyone but him spit it out in a napkin.\n\nCD\n\t\t\nClick to expand...\n\nI would probably do the same. That's one food I've never had the desire to even try. I consider myself fairly adventurous when it comes to trying new foods. But Lutefisk? Nope. Don't think I could do it.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tHe only ever mentioned lease in his OP. Others mentioned lutefisk.\n\t\t\nClick to expand...\n\nOoopsie -yes, I know Andy. Then there was an inclusion in another post, I misunderstood and thought it had been changed accidently without realizing the difference. My bad.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tOoopsie -yes, I know Andy. Then there was an inclusion in another post, I misunderstood and thought it had been changed accidently without realizing the difference. My bad.\n\t\t\nClick to expand...\n\n\n\n\nAndy M. said:\n\n\n\n\t\t\tHe only ever mentioned lease in his OP. Others mentioned lutefisk.\n\t\t\nClick to expand...\n\n\nYep, I saw the answer post and figured Lutefisk and Lefse must be the same thing.\n\nI did my own internet search, and they are clearly not the same.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I'm the one who mentioned lutefisk. I wrote that it is sometimes served on lefse according to the Wikipedia article about lefse.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I have to go into hand-to-hand combat with Autocorrect to type Lefse. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI have to go into hand-to-hand combat with Autocorrect to type Lefse. \n\nCD\n\t\t\nClick to expand...\n\nI replied using my phone. I was very surprised to see lefse as one of my predictive typing choices. I have an Android phone and I refuse to allow auto-correct. OTOH, I love those lists of screenshots of the funniest and worst auto-corrections.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\nnorwegian lefse or lutefisk\n\nare not the same thing. georgevan, which are you talking about?\n\t\t\nClick to expand...\n\nLefse", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tIn that case, they would also be good with jam or Norwegian brown cheese (brunost)\n\nClick to expand...\n\nIt's a little sweet. Back when I made cheese I made some of this. It took a long time to boil down all the whey from a 4 gallon batch of cheese. For all that work, and the unexpected sweetness, no one really got used to it. Were you exposed to it as a youngster?", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tIt's a little sweet. Back when I made cheese I made some of this. It took a long time to boil down all the whey from a 4 gallon batch of cheese. For all that work, and the unexpected sweetness, no one really got used to it. Were you exposed to it as a youngster?\n\t\t\nClick to expand...\n\nYup, once in a while my parents would get the version of brunost called \"gjetost\", which has some goat's milk. I do find it overly rich. I like it, but in limited quantities. I think one should think of it as an odd version of toffee.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I remember while in Germany my dad found this Scandinavian Cheese, he loved it! I don't remember the taste that much - but my sister referred to it as Naptha Soap - not only in looks but in taste. Would that have been brunost?", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can you fix a scarred/knife market plastic cutting board?", "loss": false, "prefix": null }, { "from": "human", "value": " I can flip it to the other side, but I'm wondering if there's anything I could do to refurbish it. Is there any way I could sand it to fix it or something?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I have several like that - don't worry about it. \nAs to sanding, think plastic is too soft to sand properly. \nUse a nail brush when washing. Go left to right, right to left, up to down, down to up. Not going to get any cleaner than that.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI can flip it to the other side, but I'm wondering if there's anything I could do to refurbish it. Is there any way I could sand it to fix it or something?\n\t\t\nClick to expand...\n\n\nBe careful with plastic cutting boards. When they get rough, flip them. When both sides are rough, replace them. They are a source of microplastics in the body. Those are more and more considered to be not good for us.\n\nI use plastic cutting boards, but at some point, I toss them or move them to the garage for use there, and get new ones for the kitchen. The ones I buy seem to hold up better than the one in your photo. I get them from IKEA in a multi-pack, so they are not expensive cutting boards.\n\n\n\n\n\n\n\t\t\t\t\t\tMicroplastics Everywhere\n\t\t\t\t\t\n\nThe tiny particles are even in our bodies. What might this mean for our health?\n\n\n\n\n\t\t\t\t\tmagazine.hms.harvard.edu\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Beware of recipes on Youtube", "loss": false, "prefix": null }, { "from": "human", "value": " I made a sausage and potatoe recipe that I think was posted by an amateur that didn't know what he was doing. Way to greasy and too much seasoning. Did anyone ever experience anything like that?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I never really follow a recipe. I pick and choose what ingredients to keep according to my tastes.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Wasn't it Abraham Lincoln who said, \"Don't believe anything you read on the internet.\"?", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " There are really BAD videos and blogs all over the internet, along with really GOOD ones too. Decide carefully if you trust them. Do they have a lot of followers and recipe over a long time period, or is this their 10th recipe in life? It costs less than $100 for some server space to write a blog (and less), and nothing to put up a video, so anyone can do it. \n\nWhen I was learning about beekeeping, I watched a lot of videos. I saw one, this young woman wanted honey and somehow she thought the bees made honey year round, so first thing in the spring, she opens her supers and is surprised that there is no honey even though she waited ALL WINTER. There are no flowers in winter, so how they'd make honey is beyond me (I was learning) but she earnestly thought she would have a big spring harvest of honey. As she sat there crying about no honey I wondered why I'd even watched the video to the end. So if something doesn't seem right, it might not be right for you.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I personally think that for every good blog for recipes, or gardening suggestions (the two things I look at more than anything else), there are ten out there by people that don't know anything about the subject (the nicest way I can put it), and I'm probably being generous. I rarely look at things on YouTube, unless it's by someone I know as reputable on the subject. \n\nI used to see this frequently on those food shows on PBS - some of the cooks looked like they hadn't even been in a kitchen before, and I figured that their spouse must have given some huge donation, for them to get a show! Now, this isn't even necessary on the internet - anyone can do it. I actually saw someone suggesting something on some gardening site where she said \"I haven't tried this yet, but...\" Well why is she suggesting something - just repeating what she heard someone else say? This is probably what many things are like.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Don't feel bad georgevan, I just got caught with that recipe for stuffed cauliflower. My bad. \nThere are quite a few people I follow their blogs and I've never had a problem with their recipes. But videos on Youtube are a different thing.\nIf you are not sure about them, doesn't hurt to ask around! \n\nOne of our members has delicious recipes and quite a few videos Matej, at Cook We Will visit his site, I think his explanations, directions are great! \n\nMany blogs do step by step pictures to go along with the recipe. Many blogs have videos. Watch the videos against the posted recipes, it's not hard to spot gross errors. \nHere's a few more I'm sure you've seen mentioned here... \nRecipe Tin Eats\nChef John with Food Wishes & Allrecipes\nWoks of Life a great American Chinese family \n\negads - I could go on and on!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " As I told a young lady who asked me why I was being so mean and nasty to a certain woman on our message board, \"It's the internet honey. It ain't real!\"", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I got a recipe on youtube for cheesy muffins, and it's a terrific recipe. I added grilled onions to it, and now my cheesy onion muffins get oohs and aahs when I make them (deservedly so, if I must say so myself). I would second what's written above: check out how many previous videos the poster has, and how many views your intended recipe has. There's a comment section, often, and you can look at that to see how people have fared in the past with the recipe.\n\nAnd Chef John is on youtube (Food Wishes). Chef John is a culinary demigod.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " I was going to say, I have no hesitations about doing a Chef John recipe. The only ones I wouldn't do are the ones I already know I wouldn't like. And the nice thing about his videos is he often tells you why you're doing something, not just what to do.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " I think in the past I've made a couple of recipes that didn't really turn out the way I thought they would. But most of the time I won't use anyone else's recipes (on Youtube or otherwise) unless I feel the ingredients will all work together. I can usually tell, just by seeing the ingredients going in and how the recipe is constructed, that it's going to be a bummer.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I might look around the internet when I either don't know how to use an ingredient or if I lack inspiration.\nI tend to prefer written content though. Again unless I am not familiar with a certain technique.\n\nThere are some very nice sites, but also a lot of people copying and pasting the same recipe and a lot of rubbish\n\nWhat type of food do you really like @georgevan ?\nI'm sure people here can help with finding good sites and helping with the recipes.\n\nI mainly cook SE Asian. Not sure if that's to your liking?", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " The problem is anyone can post anything on the internet ( which is a good thing, the more the merrier), but everything has to be read with some skepticism. You learn to find reliable sources over time, but still eventually get burned every now and then. If im ever trying anything new, I try to find multiple sources, compare them to see if they are basically saying the same thing. Once it passes that test, use my past experiences , common sense and knowledge to hopefully make a good judgment prior to waiting time and money on something that will not be very good. My wife is always sending me recipes to proof read, prior to making. She doesnt have the ability to judge a recipe by just reading it. I do, but still mess up every now and then. I do like seeing pics and / or videos just to get a better idea of the way things are being cut up, a general idea of the \"medium sized\" onion or tomato they are using ( as my medium isn't always their medium). How 'browned ' something should be ( according to their recipe). Many times, a poorly written recipe doest do a good job of describing important details, and thats where videos and pics come into play.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tI was going to say, I have no hesitations about doing a Chef John recipe. The only ones I wouldn't do are the ones I already know I wouldn't like. And the nice thing about his videos is he often tells you why you're doing something, not just what to do.\n\t\t\nClick to expand...\n\nOne of the most important things... why\n\n\nLinda0818 said:\n\n\n\n\t\t\tI think in the past I've made a couple of recipes that didn't really turn out the way I thought they would. But most of the time I won't use anyone else's recipes (on Youtube or otherwise) unless I feel the ingredients will all work together. I can usually tell, just by seeing the ingredients going in and how the recipe is constructed, that it's going to be a bummer.\n\t\t\nClick to expand...\n\nI'm getting better at it but really really slow and many times it is just the main ingredient that attracts me and 'being different' from most ways of doing it. \nI'm certainly not adept at translating into something viable. \nI try to stick to the recipe (for the most part) - whcih is why I must trust them.\n\nEdit: yes, agreed dr morbius, quite a few good bloggers post on youtube.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI might look around the internet when I either don't know how to use an ingredient or if I lack inspiration.\nI tend to prefer written content though. Again unless I am not familiar with a certain technique.\n\nThere are some very nice sites, but also a lot of people copying and pasting the same recipe and a lot of rubbish\n\nWhat type of food do you really like @georgevan ?\nI'm sure people here can help with finding good sites and helping with the recipes.\n\nI mainly cook SE Asian. Not sure if that's to your liking?\n\t\t\nClick to expand...\n\nI like anything that tastes good. I found a recipe for pepper steak on ytube and it was great. I am realizing that south east Asian recipes are mostly in the sauces that makes them taste good. I don't care for any recipe that is heavy on the tomatoes.", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " as one gains experience in \"cooking\" one tends to recognize - - - \"OMG that's too much xxxxx!\"\n\nI'd venture to say 80%+ of \"recipes\" posted are not precisely tested/described.\nsomebody cooked something and then posted a bunch of 'estimated' quantities/amounts . . . and when followed to the imaginary amounts . . . does not work.", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " Never trust Pinterest or Youtube", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I've had personal experiences with both a DIY meal delivery plan and a food blog. Both have their recipes go through multiple ' recipe testers' to work out the bugs prior to being published or distributed . I think most professional sources of recipes do something like this. That being said, you tube and other platforms are like the Wild West where anyone can post anything. Need to take things with a grain of salt and skepticism unless coming from a known, reliable source. I 've learned some great recipes , techniques ... from unknowns, and have seen some really crappy things too. In time you get the skill of being able to judge a recipe before actually trying it. And even then, you still get burned every now and then. I remember when I started cooking, I used to watch the PBS cooking shows. The guy was cooking a vegetarian dish, and back then, it wasn't so common for a cooking show to do vegetarian things. Got my pen and paper out and copied down the recipe ( no internet back then). It looked pretty good, but had like 30 + ingredients ( no exaggeration). I went to the market, got everything needed and started preparing dish. When I got halfway through, I realized it was a lost cause. I knew it was going to be horrible, but no way to turn around or salvage the dish. I completed it, took one taste, and into the trash it went. I wish I had that skill back then.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " There are a couple of things you can do to protect yourself from bad recipes. The first is easy, visit only trusted sites. Friends and experience tell you which ones those are. The second is to use your own cooking knowledge/experience to recognize good recipes.\n\nI mostly use recipes for ideas of new dishes. Then, as I make a dish I try to judge what's right in quantities and combinations to make the recipe.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " As a newbie in the kitchen, I stumbled upon this thread and found it super insightful! Thanks for the heads-up on the potential pitfalls of YouTube recipes. It's like navigating a culinary minefield! Personally, I've had mixed experiences with online recipes. While some have been absolute gems, others turned out to be total flops. It's like rolling the dice every time you hit that play button! One thing's for sure, though: it's all part of the cooking adventure!", "loss": true, "prefix": "ConnorWood:" }, { "from": "gpt", "value": " By the way, has anyone tried using recipe apps or websites like getlikes com/ I'm curious to hear your thoughts on those!", "loss": true, "prefix": "ConnorWood:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Have several apples I don't know what to do with", "loss": false, "prefix": null }, { "from": "human", "value": " While I like apples on occasion (usually peeled and sliced and dipped in peanut butter for snacking) I have several that I'd really like to find something yummy, maybe something different, to use them for/in. I don't know what type of apples these are. They were some weird name of apple that I've never heard of before. So I have no idea what type of dish or recipe they would be best used in, i.e. I don't know if they're tart or sweet or somewhere in between, as I haven't eaten any of them yet. Maybe one of you can identify them?\n\nSo... what do you do with apples when you don't even know what type you're using???", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " The ones in the photo kinda' look like Fuji apples, which are good just for eating. That maple apple glaze I put in another thread a day or two ago is good, on pork or on something like waffles.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I sometimes use apples - with pork. I also put an apple or two in my \"chicken in curry\". So, it doesn't have to be pork. But, I think apple would be good in a variety of recipes that have \"curry flavours\".\n\nI haven't tried it yet, but might be trying it soon - Andy's apple walnut cake.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tApple Squares\n\t\t\t\t\t\n\nI got this recipe from my sister. It's really easy to make and delicious. I like it better than crisps as the dried oatmeal topping on crisps has always turned me off. Try it, you'll like it. I recommend you try it with McIntosh apples and walnuts before you think about substitutions...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Sliced apples and walnuts are the basic additions to a salad to make it towards a Waldorf. \nYou could use apples to make a tartin.\nApple slices on a cheese platter.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I’m getting too lazy to cook so I would probably just eat one every day until they are gone. \n\nApplesauce is easy.\n\nPeel, core and slice the apples, put them into a heavy pot with a tight fitting lid, add a tablespoon or two of water and bring to a boil, reduce heat to low and simmer for 15 minutes stirring every so often until the apples begin to break down. Season with sugar, salt, cinnamon, nutmeg, to taste. Serve warm or chill.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " while supper was being dished out, my sister would pop a peeled and rough chopped apple into the microwave - season it, zap it, dish out supper, mash with a fork and serve. \nFirst time I saw her do it, you probably would have won an award for a picture of my face. Don't know why but I was in total awe! It was done so matter of fact-ly - Reaching for the salt and pepper, setting the table, chatting about nothing at all the entire time. LOL.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Thanks for the suggestions so far. They are good ones. \n\nI think the applesauce idea is nice. Maybe I could make a slightly chunky version. And I do enjoy apples with pork.\n\nI've never put apples in the microwave before. Interesting.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Had someone asked me to make some applesauce I would have gotten out a pot. I'd never have thought of the microwave. \nIt was chunky, just a tiny bit of sugar and I don't remember if she used anything else (like cinnamon) but I do remember it was good!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tHad someone asked me to make some applesauce I would have gotten out a pot. I'd never have thought of the microwave.\nIt was chunky, just a tiny bit of sugar and I don't remember if she used anything else (like cinnamon) but I do remember it was good!\n\t\t\nClick to expand...\n\nI love cinnamon applesauce. And I'd have never though of the microwave either.\n\nI watched a video once where someone baked a whole apple in the oven. I can't recall what all they did to it, though. I think they added butter and cinnamon-sugar. It looked okay, but not real appetizing. And then I saw another video where someone baked whole apples in the oven and they shriveled up and looked disgusting and the juice that flowed out of the apples during baking burned onto the sheet pan and was black as night. You know, like slabs of flat, charcoal looking stuff. So those videos kind of put me off of trying to do that myself.\n\nSo maybe the microwave is the way to go. Do you recall how long she microwaved the apples?", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Have no idea. But... supper was about ready when she started it. It made me curious as to why she peeled an apple just before we ate.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tHave no idea. But... supper was about ready when she started it. It made me curious as to why she peeled an apple just before we ate.\n\t\t\nClick to expand...\n\nVery curious indeed. I'm gonna have to try that", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Baked, crumble, or apple sauce.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tBaked, crumble, or apple sauce.\n\t\t\nClick to expand...\n\n\nMy mom was never a good cook, but she did a few things very well, and one was Apple Crisp (Crumble). \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Love apple crisp!", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tLove apple crisp!\n\t\t\nClick to expand...\n\nSomeone give this lady a TNT (Tried 'N True) apple crisp recipe. I would, if I had one. So, I could use one too.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tWhile I like apples on occasion (usually peeled and sliced and dipped in peanut butter for snacking) I have several that I'd really like to find something yummy, maybe something different, to use them for/in. I don't know what type of apples these are. They were some weird name of apple that I've never heard of before. So I have no idea what type of dish or recipe they would be best used in, i.e. I don't know if they're tart or sweet or somewhere in between, as I haven't eaten any of them yet. Maybe one of you can identify them?\n\nSo... what do you do with apples when you don't even know what type you're using???\n\t\t\nClick to expand...\n\nI'd make apple chips. Just slice them thin and bake them in the oven.", "loss": true, "prefix": "jazzerlord:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tSomeone give this lady a TNT (Tried 'N True) apple crisp recipe. I would, if I had one. So, I could use one too. \n\nClick to expand...\n\nHere you go.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMs. Mofet's Apple Crisp/Crumble\n\t\t\t\t\t\n\nMs. Mofet's Apple Crisp/Crumble Recipe may be doubled and baked in same size pan All measurements may be adjusted to personal taste 6 Granny Smith apples (can use assorted variety) - peeled, cored and sliced 1 Medium Lemon juiced - Divided Zest of 1 Medium Lemon - Divided 1/4 - 1/2 C...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Speaking of Bisquick (well, I was on another thread) here is an apple pie recipe I used to make at least once a year for the family during apple season. \nBisquicks Impossibly Easy French Apple Pie\n\nthe used to have it on the back of their boxes all the time. Sadly, no more.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Nice! Thanks for the great recipes", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Are broth cubes as good as store-bought liquid broth?", "loss": false, "prefix": null }, { "from": "human", "value": " its the convenience of the cubes that are nice. But as far as taste i don't know", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " My favorite broth product is Better Than Bouillon. I like the flavors, and I can make the flavor stronger or weaker very easily. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " No matter which kind of base you use, the 2 you mention \ncubes and the boxed liquids (not concentrated) \nor casey's mentioned concentrated paste\nmy favourites are concentrated liquids\nand there are also powders available \n\nIt all depends on how much you measure out. Yes, a lot of people choose by the various tastes. I've never sat down and tasted all different types. Although I've often had them just as a hot drink in a mug. \nboxed liquids are wonderful and very convenient, open and pour. But they take up a lot of shelf space and unless you can find them on a super, super special - to my way of thinking they are comparatively expensive. I've never broken it down but a buck or two for one serving and approx 15 servings from 6 or 8 bucks.\nPastes and powders take time to dissolve. \nI find cubes actually dissolve fairly quickly. Small pkgs, don't take up a lot of space - LOL but can get lost in the pantry! \nConcentrated liquids take up the equal space of the pastes and powders. They are my preference as I find they dissolve so much faster ergo much faster to incorporate. \nJMHO", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " When I've read through people on this forum talking about their favorite, Better Than Bouillon always gets mentioned by a majority. \n\nThis is a good article on different broths. https://www.americastestkitchen.com...w-cooker-broths-best-brands-sodium-comparison \n\n\nStore-BoughtStore-Bought (Low Sodium)HomemadeChicken Broth 510mgChicken Broth 130mgChicken Broth 180mgBeef Broth 680mgBeef Broth N/ABeef Broth 130mgVegetable Broth 750mgVegetable Broth 130mgVegetable Broth 140mg", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " It's what you prefer, with both having a list of added ingredients that really have no reason to be there in the first place I stay away from them and for taste. Home made are more nutrient dense and healthier and taste better, which is what I use. I have used commercial broths and bullion cubes and would prefer the broth if I had no choice, imo.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Better than Bouillon comes in a jar as a paste, refrigerated after opening.\n\nCubes are easiest, but often are more salt than other ingredients. Salt is pretty easy to add and most people keep it on hand, super easy.\n\nThis is the powder I use. It's quite generic, and adding wine, tomato, or lemon gives it a lift.\n\nBouillon/Stock/Broth Powder (w/o salt) Salt can be added to your preference.\nMushrooms 20 oz (dehydrated ground mushrooms shiitake)\nOnion 19.4 ounces (dried onion powder)\nCarrots 14.21 ounces (dried cooked carrot powder)\nCelery 7.05 ounces (dried celery powder)\nGarlic 20 t or 6 T + 2 t (dehydrated garlic) (approx 2.5 ounces)\n6 T of parsley, dehydrated and ground\n3 T thyme dehydrated ground\n5 t of black pepper ground\n2 and 1/4 t bay leaf, dehydrated ground\n\nEnd weight 3.9 lbs for 60 recipes. Store in glass jars.\n1 ounce/quart of water.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Better than Boullion \n\nNothin else", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Does Better Than Bouillon come in cubes?\n\nHere's another factor to consider: \nCubes just need to be unwrapped to be used. \nBox just needs to be opened. \n\nSo unless BTB comes in cubes, you will need to use a spoon to measure it out. Just something else to wash?\n\ngeorgevan, only way to tell the difference is to taste test one of your cubes against a box version. \nPlus georgevan, I have a question for you. Do you use this principally for stews and/or gravies? Or do you mostly drink it straight as a hot cup of broth.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\t. . . So unless BTB comes in cubes, you will need to use a spoon to measure it out. Just something else to wash? . . .\n\t\t\nClick to expand...\n\n????", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Better TB not a paste? Andy how do you get it out of the jar?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " With a spoon, which I don't mind using because BTB is better than the cube. I don't think about how many utensils I use to prep and cook a meal.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I never used to but now I don't always have a choice.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tDoes Better Than Bouillon come in cubes?\n\nHere's another factor to consider: \nCubes just need to be unwrapped to be used. \nBox just needs to be opened.\n\nSo unless BTB comes in cubes, you will need to use a spoon to measure it out. Just something else to wash?\n\ngeorgevan, only way to tell the difference is to taste test one of your cubes against a box version. \nPlus georgevan, I have a question for you. Do you use this principally for stews and/or gravies? Or do you mostly drink it straight as a hot cup of broth.\n\t\t\nClick to expand...\n\nI am gearing up to make Pho.\nHow much BTB do you use to equal a cube?", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tI am gearing up to make Pho.\nHow much BTB do you use to equal a cube?\n\t\t\nClick to expand...\n\nRead the lid of the jar. 1 tsp. makes 1 Cup of broth.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tDoes Better Than Bouillon come in cubes?\n\nHere's another factor to consider:\nCubes just need to be unwrapped to be used.\nBox just needs to be opened.\n\nSo unless BTB comes in cubes, you will need to use a spoon to measure it out. Just something else to wash?\n\ngeorgevan, only way to tell the difference is to taste test one of your cubes against a box version.\nPlus georgevan, I have a question for you. Do you use this principally for stews and/or gravies? Or do you mostly drink it straight as a hot cup of broth.\n\t\t\nClick to expand...\n\n\nBTB comes in jars. You use a spoon to scoop it, which I put in the dishwasher, so I'm not washing it.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I have been very disappointed in chicken stock and beef stock that I have bought in cartons or jars. There just isn't much flavour beyond the excess salt. I prefer homemade, when I have the time and the bones to make it. But when I don't have homemade (most of the time) I like BTB, the organic one. I don't really care if it's organic, but those ingredient lists are more to my liking. I make veggie stock separately from other stock and mix later. I use mostly veggie scraps to make veggie \"stock\": onion skins, carrot peels, dry bits of celery, ... I let those scraps dry out and then keep them in a jar until I want some veggie stock. It has enough flavour to use in an hour of simmering. When I am not in a hurry, I let it go longer.\n\nI just found this sitting here waiting to be posted. D'oh!", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " With BTB, you may have to wash an extra spoon, but you aren't throwing away a cube wrapper for every portion. Aren't most of those wrappers made of stuff that can't be recycled, like paper with foil or plastic on it?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI have been very disappointed in chicken stock and beef stock that I have bought in cartons or jars. There just isn't much flavour beyond the excess salt. I prefer homemade, when I have the time and the bones to make it. But when I don't have homemade (most of the time) I like BTB, the organic one. I don't really care if it's organic, but those ingredient lists are more to my liking. I make veggie stock separately from other stock and mix later. I use mostly veggie scraps to make veggie \"stock\": onion skins, carrot peels, dry bits of celery, ... I let those scraps dry out and then keep them in a jar until I want some veggie stock. It has enough flavour to use in an hour of simmering. When I am not in a hurry, I let it go longer.\n\nI just found this sitting here waiting to be posted. D'oh! \n\nClick to expand...\n\n\nThose boxed stocks/broths are pretty weak in flavor. Plus, once I open them, I need to use them up within a short time. If I only need half a carton, I have the other half sitting in my fridge until I eventually throw it away. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tThose boxed stocks/broths are pretty weak in flavor. Plus, once I open them, I need to use them up within a short time. If I only need half a carton, I have the other half sitting in my fridge until I eventually throw it away.\n\nCD\n\t\t\nClick to expand...\n\nI occasionally use less than a full container. I just freeze the leftover for use in other recipes or sauces.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Everyone on forums raved about Better Than Bouillon. I bought a bunch of flavors. I threw them all away after a while because no one here liked it.", "loss": true, "prefix": "msmofet:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Does this recipe for stewed beef look good?", "loss": false, "prefix": null }, { "from": "human", "value": " Honey Balsamic Slow Cooker Beef Stew \| The Little Potato Company\n\t\t\t\t\t\n\nThis Honey Balsamic Slow Cooker Beef Stew is full of flavor and couldn’t be easier—just throw everything in and let it cook! Loaded with veggies and thick honey balsamic sauce.\n\n\n\n\t\t\t\t\twww.littlepotatoes.com\n\t\t\t\t\n\n\n\ni'm planning to make it for rosh hashana\nbut in my pressure cooker..\n\n2. should i cook it for 35 minutes and than release the pressure manually?\n\n3. should i put the cornstarch at the end of cooking?\n\n4. isn't it too much balsamic?\n\n5. why there is no more liquid?\n\n6. tnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Recipes for slow cooker and pressure cooker will be a bit different.\nUse the amount of liquid suitable for your pressure cooker!\nNot less.\nVinegar mellows with cooking, so I would probably go for 3/4.\nTh honey will cut through the acidity though \n\nThickening only once the cooker has been opened\n\n30 minutes sounds reasonable but again check your cooker manual", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " cool\nthank you\nif anyone has anything to add please do.", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " When I use my Instant Pot, I do 35 minutes then 10 minute natural release (which is important and finishes the cooking). Then do a manual quick release to release any additional pressure.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " That recipe looks very suspect to me. It doesn’t use nearly enough liquid.\n\nAnd it likely won’t work in a pressure cooker, as the honey and tomato paste will thicken the liquid.\n\nYou are much better off using a recipe written for a pressure cooker.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I use this TNT recipe I have been making it for years now. Hope it helps. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMs. Mofet's Instant Pot Beef Stew (Pressure Cooker)\n\t\t\t\t\t\n\nMs. Mofet's Instant Pot Beef Stew (Pressure Cooker) 3 - 4 lb. Bottom Round, rump or chuck roast Oil (your favorite oil for sautéing) All purpose seasoning (or favorite herbs and spices) Salt Ground pepper 1/4 - 1/2 cup Flour 10 oz. mushrooms, halved or quartered depending on size 1-1/2 C...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tThat recipe looks very suspect to me. It doesn’t use nearly enough liquid.\n\nAnd it likely won’t work in a pressure cooker, as the honey and tomatoe paste will thicken the liquid.\n\nYou are much better off using a recipe written for a pressure cooker.\n\t\t\nClick to expand...\n\nYou are right about the paste and honey. To thick It will burn in the pressure cooker. You need at least one cup of liquid in pressure cooker for a meat.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " i will add at least a cup of liquid..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " by the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " So basically you are saying you don't want to make the recipe you linked to \nToo many changes.\n\nTell us what you end result you want to achieve and we can help you better.", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " i just like the idea of balsamic and honey with beef and want to see how it will work in the pressure cooker..\n\ni think i'm fine now..\n\ni had some questions which i asked so it's ok..\n\ntnx for caring", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tby the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount\n\t\t\nClick to expand...\n\nI get leaving out celery (I have to do that when I cook for my son) and maybe even the potatoes, since you'll essentially end up with a beef and carrot stew that you can ladle over mash. But I don't think I would leave out the Worcestershire. Just that one tablespoon will add so much rich flavor.\n\nIs there a reason you're leaving it out? I'd personally ditch some of the balsamic (1/3 cup is a lot) before I'd leave out the Worcestershire sauce.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " cool\ni can try to buy it. but it is a speciallity pruduct here and expensive..\n\ni have a very strong 10 old thick balsamic. i really need to consider less than 1/3 cup..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Is worcestershire sauce that expensive? \nA little goes a long way!", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tcool\ni can try to buy it. but it is a speciallity pruduct here and expensive..\n\ni have a very strong 10 old thick balsamic. i really need to consider less than 1/3 cup..\n\t\t\nClick to expand...\n\nOr maybe you can dilute the balsamic. Like add some water to thin it out a bit.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tIs worcestershire sauce that expensive?\nA little goes a long way!\n\t\t\nClick to expand...\n\ni will invest in it\n\nit is 5.5 usd here but in some places more", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tIs worcestershire sauce that expensive?\nA little goes a long way!\n\t\t\nClick to expand...\n\nWell, they're in Israel. I looked it up and, in Israel, it's ₪21.90 for a 250g bottle. That equals $5.85 USD. So yeah, it's a little pricey. But, like you said, a little goes a long way, and I love Worcestershire (especially in stews that contain some type of beef) so I would definitely pay that.\n\nThe last bottle I bought was just a small one and it was over $4 for it.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti will invest in it\n\nit is 5.5 usd here but in some places more\n\t\t\nClick to expand...\n\nI think you and I posted at the same time", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tby the way.. i plan on ommiting the potatoes, celery, and worcestershire sauce.. is that fine? some of the people that will eat dont like celery. and i plan making mashed potatoes.....\nand i dont want to buy the sauce for such little amount\n\t\t\nClick to expand...\n\nI sometimes just do the meat in the Instant Pot. Then do a steamed vegetable, and mashed potatoes to go with.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " I should probably use my Worcestershire sauce more often.\nAs said, a little goes a long way. \nIt also lasts for years in the cupboard, just be sure to give it a good shake before using.\nBoth the celery and the Wrcestershire sauce add noticeable umami to the stew. You won't know exactly what is missing, you'll just think \"gosh, something is not there\". \nPotatoes are entirely up to you. You could also mince the celery and perhaps not add quite as much as you normally would.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Sell me on the NY favorite: Chopped Cheese!", "loss": false, "prefix": null }, { "from": "human", "value": " I'm gonna make it, but I have some (concerns/questions?) about it as a whole. To me, from what I've seen, the humble chopped cheese sammie seems like a more laborious hamburger (you make the burger. . .then chop it, then cheese the ground burger?) Or just a less. . .tasty? Philly cheesesteak. (Traditionally the chopped cheese is just burger, seasonings, and onion, right? I would feel the Philly cheeseteak would be better, as I love me some bell peppers).\n\nYes, I know it seems like I'm hating on a food while never having tried it yet, but I'm honestly like. . .I wonder how this came about when it seems like just a more laborious sandwich that isn't as good as other similar counterparts. (Though I know, you could probably say the same about most cuisine's similarities in dishes, like I figure poached vs soft boiled eggs would be.)\n\nBut I'm sure I'll make it and love it nonetheless! So. . . what do you guys and gals think?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " In my world that would be a loose meat sandwich.\n\nI’m not for or against it any more than taco meat, sloppy joes, etc…\n\nIMO they are just tasty ways to stretch a small amount of ground meat.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " I have never heard of a chopped cheese sandwich before, so I won't be much help. But, there are bound to be some interesting answers that show up here.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I had a little look over at Wikipedia:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tChopped cheese - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.wikipedia.org\n\t\t\t\t\n\n\n\n\nThat sounds pretty good. I get the impression that the burgers that are chopped up with the cheese are not cooked yet, just burger patties. That might be the way the place that invented them got most of their ground beef - in preformed patties.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " In other words 'tiny free form meatballs' with cheese.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I have lived in New York since 1984 and have never seen nor tasted that ungodly sounding creation.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " I have never had it, but I plan to stop at my favorite bodega in Brooklyn next time I'm up there to get one. That place makes some amazing (and terribly unhealthy) sandwiches. The meatball sub is good for two meals, and costs around six bucks. \n\nGo ahead an make one. I've watched YouTube videos about chopped cheese, and had to wipe the drool off of my keyboard. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI have never heard of a chopped cheese sandwich before, so I won't be much help. But, there are bound to be some interesting answers that show up here.\n\t\t\nClick to expand...\n\n\nHere is the whole story in two and a half minutes.\n\n\n\n\n\n\nBTW, when in NYC, especially the outer boroughs, bodega food is cheap, and from my experience, very good. I'm sure there are some bodegas that just phone it in, but I have a place that I go to every time I'm up there. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n In other words 'tiny free form meatballs' with cheese. \n\nClick to expand...\n\nSo, when I don't break up the meat very well in a spaghetti sauce, you would call it spaghetti with tiny meatballs?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tHere is the whole story in two and a half minutes.\n\n\n\n\n\n\nBTW, when in NYC, especially the outer boroughs, bodega food is cheap, and from my experience, very good. I'm sure there are some bodegas that just phone it in, but I have a place that I go to every time I'm up there.\n\nCD\n\t\t\nClick to expand...\n\nI see from the video that they really do chop up already fried burgers. I also see that they chop those up very small. Those long spatulas with straight sides seem to do a good job of that.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are the best pan sauces or gravies you can freeze in small batches?", "loss": false, "prefix": null }, { "from": "human", "value": " i know about that\n\n\n\n\nand i like it because it does not has mustard and i can also reduce the amount of fat in it.. can i freeze it?\nwhat happens if i omit the wine?\ni prepared it with the wine and it was wonderful but i wonder if i can omit the wine next time..\n\ncan i reduce cooking time if i cook only the sauce without the chicken meat? or do i must cook it for the specified time?\n\nthanks and happy saucing", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Omitting the wine is possible. You could use apple juice in exchange. Omitting the wine and not replacing it with anything will change the flavour profile, of course.\n\nIt looks delicious and I'm going to be trying it soon! Thank you for posting that - Chef John is amongst my most favourite chefs!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " whoopsies! completely forgot your freezing question. You could freeze this sauce no problem - but without the cream added! \n\nReason being that cream has a tendency to split when frozen. It is still edible, of course, but it doesn't really blend back in. I find it changes the mouth feel and you lose that creamy look. That alone seems to change the taste, for me.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti know about that\n\n\n\n\nand i like it because it does not has mustard and i can also reduce the amount of fat in it.. can i freeze it?\nwhat happens if i omit the wine?\ni prepared it with the wine and it was wonderful but i wonder if i can omit the wine next time..\n\ncan i reduce cooking time if i cook only the sauce without the chicken meat? or do i must cook it for the specified time?\n\nthanks and happy saucing\n\t\t\nClick to expand...\n\nYou need the amount of liquid with the wine. I would substitute chicken stock or even just a veggie stock. Why do you want to eliminate the wine? Expense? Unless you really like your chicken sweet, I wouldn't substitute fruit juice of any kind, not even grape juice, even though wine is made from grape juice. I think a sweet juice will cause the dish to lose its \"tang\".\n\nI don't think you can make that sauce without making the chicken. Where would the fond come from? That sauce is delicious mostly because of the fond. If you are trying to freeze the sauce, I agree with dragn that you shouldn't add the cream until it is defrosted. And as to other sauces, the same would hold true. Also, I don't think that starch based thickeners, for example flour or corn starch, are good to add to sauces that will be frozen, at least not until they have been thawed.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Any pan sauce (as stated above) can be frozen. But if you are looking to make some gravies ahead of time to freeze... well, I should think that the defrosting/reheating of said frozen gravy would take up just as much time as making from scratch. \n\nIs there a particular reason you have not to make from scratch?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tYou need the amount of liquid with the wine. I would substitute chicken stock or even just a veggie stock. Why do you want to eliminate the wine? Expense? Unless you really like your chicken sweet, I wouldn't substitute fruit juice of any kind, not even grape juice, even though wine is made from grape juice. I think a sweet juice will cause the dish to lose its \"tang\".\n\nI don't think you can make that sauce without making the chicken. Where would the fond come from? That sauce is delicious mostly because of the fond. If you are trying to freeze the sauce, I agree with dragn that you shouldn't add the cream until it is defrosted. And as to other sauces, the same would hold true. Also, I don't think that starch based thickeners, for example flour or corn starch, are good to add to sauces that will be frozen, at least not until they have been thawed.\n\t\t\nClick to expand...\n\n I agree with everything taxie says!\n\nAlso cream freezes fine. The higher the fat content, the less it separates. And if it does, just get your whisk out", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Yes, whisking will bring it back a lot but not exactly the same. I still stand by what i say though. Although I do note I'm using cream in soups, not gravies or sauces, that's very rare and can't say i've ever frozen those. I also use 35% cream.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tYou need the amount of liquid with the wine. I would substitute chicken stock or even just a veggie stock. Why do you want to eliminate the wine? Expense? Unless you really like your chicken sweet, I wouldn't substitute fruit juice of any kind, not even grape juice, even though wine is made from grape juice. I think a sweet juice will cause the dish to lose its \"tang\".\n\nI don't think you can make that sauce without making the chicken. Where would the fond come from? That sauce is delicious mostly because of the fond. If you are trying to freeze the sauce, I agree with dragn that you shouldn't add the cream until it is defrosted. And as to other sauces, the same would hold true. Also, I don't think that starch based thickeners, for example flour or corn starch, are good to add to sauces that will be frozen, at least not until they have been thawed.\n\t\t\nClick to expand...\n\nbecause almost always wine come in big bottles and i don't need as much. if sometimes you find small bottles they cost almost the same.. at least where i saw them..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tbecause almost always wine come in big bottles and i don't need as much. if sometimes you find small bottles they cost almost the same.. at least where i saw them..\n\t\t\nClick to expand...\n\nDoes Israel not have boxed wines? Whats a big bottle, are you saying Israel doesn't sell wine in 750 ml bottles? Also, you don't necessarily need wine to make a pan sauce.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " no boxed wine..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Just leave it out and increase your chicken broth and a little more of the vinegar. It should be fine.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Or look at vermouth.\nJust use less of it than wine.\nStays good forever due to hight alcohol percentage.\nSherry would be an option as well", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " you can freeze unused wine", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tOr look at vermouth.\nJust use less of it than wine.\nStays good forever due to hight alcohol percentage.\nSherry would be an option as well\n\t\t\nClick to expand...\n\nI was going to mention dry, white vermouth. I wouldn't use any vermouth that wasn't dry. Also, the sherry should be very dry. Many of them are sweet and sweet probably isn't what the author of the recipe intended.\n\nDepending on how the wine is being used (does it get a chance to boil off most of the alcohol?), I might not bother diluting it, but it can easily be diluted with water.\n\n\njennyema said:\n\n\n\n\t\t\tyou can freeze unused wine\n\t\t\nClick to expand...\n\nI keep forgetting that, but an open bottle of wine is not usually a problem at my house.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I once tried to quick cool a bottle of wine in the freezer. It got forgotten, froze and the bottle split open...\n\nRemember that wines are usually only around the 11 to 13% alcohol. Only the water freezes. Not the alcohol. \nWater expands when frozen.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tDoes Israel not have boxed wines? Whats a big bottle, are you saying Israel doesn't sell wine in 750 ml bottles? Also, you don't necessarily need wine to make a pan sauce.\n\t\t\nClick to expand...\n\nFor someone who doesn't usually or often drink wine at home, a 750 ml bottle of wine is a lot of wine. Make that full recipe and there's is still over half a litre of wine left.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " If corked fairly quickly, good wines will last a day or even more in the fridge. \nThat recipe is using 1 whole cup of wine. 3 x 250 = 750ml. There is only 2 cups of wine left. Drink 1 cup with your meal. Drink the other cup next day with the left overs. 1 cup = 2 glasses of wine... for normal people ((thankfully I'm not normal)).", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tFor someone who doesn't usually or often drink wine at home, a 750 ml bottle of wine is a lot of wine. Make that full recipe and there's is still over half a litre of wine left.\n\t\t\nClick to expand...\n\nYou don't have to use wine, you can use water if you wanted to, there are no rules making a pan sauce and after all, it's only you that needs to decide the ingredients then determine if there's a value attached.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tIf corked fairly quickly, good wines will last a day or even more in the fridge. \nThat recipe is using 1 whole cup of wine. 3 x 250 = 750ml. There is only 2 cups of wine left. Drink 1 cup with your meal. Drink the other cup next day with the left overs. 1 cup = 2 glasses of wine... for normal people ((thankfully I'm not normal)).\n\t\t\nClick to expand...\n\nThe folks who regularly consume wine are not the people who feel that they have to buy too much wine, to make the recipe as written. Maybe they like beer and don't like drinking wine. Those of us who regularly drink wine at home aren't worried about whether or not we can figure out what to do with the rest of that bottle of wine.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " OK, i dont have that wine left over problem, but can't you freeze it in an ice cube tray?\nMove to a ziplock bag once frozen\n\n(Just to my post about vermouth and sherry... Yes dry. I forgot to mention as those are the only types I ever use)", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Solar Cookers", "loss": false, "prefix": null }, { "from": "human", "value": " Built the first one 40 years ago, for my mother who didn't want to use the oven on hot days. When she died, I got it back and still have it. The reflective stuff is from a discarded wildfire shelter.\n\n\n\n\n\n\nHere's a similar one built for a recycling contest (it won). The top is polycarbonate instead of glass. \n\n\n\n\n\nGoSun sells a range of solar stuff. Here's their Pro Cooker, based on an evacuated glass tube originally designed for heating water. I built a simple mount to aim it sunwards.\n\n\n\n\n\nBought a kit and built a reflector with a plastic bucket. \n\n\n\n\n\nJust got a GoSun Fusion cooker, which is larger and has an electric element so it works after dark or on cloudy days, powered by a battery. \n\n\n\n\n\nLoading it with stuffed red bell peppers and rice, which cook in a bit over an hour.", "loss": false, "prefix": "Bitser:" }, { "from": "gpt", "value": " Wow, that's pretty cool [emoji41]", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Using the Parabolic equation, and graph paper, you could draw a parabola with the focal point where you needed it, transfer it to wood, cut it with a jig, or scroll saw, and use reflective Mylar film to increase your solar oven's heat potential greatly. Here's an interactive link for the solar equation - https://www.mathwarehouse.com/quadratic/parabola/interactive-parabola.php\n\nNother version of the same - https://www.mathwarehouse.com/quadratic/parabola/interactive-parabola.php\n\nSeeeeya; Chief Longwind of the North", "loss": true, "prefix": "Chief Longwind Of The North:" }, { "from": "gpt", "value": " You should build one. On another forum, someone asked if there was a solar pizza oven available. I remembered a portable oven/pizza cooker I have that fits on a backpacking stove. \n\n\n\n\nOut the window is a small satellite dish that's no longer in use: a circular parabolic reflector. It could be easily covered with heavy-duty foil. With a dense, heat-absorbing base (a circular cast-iron griddle) and a means to adjust the height/focus, it might make a good solar pizza oven. \n\nI love this sort of crazy improvised stuff.", "loss": true, "prefix": "Bitser:" }, { "from": "human", "value": " Definitely worth building one. It's a fun process (if you like woodworking that is!). I recently built a solar oven for my wife and I and documented the build process as a video for anyone who is interested to do the same. It works surprisingly well. Perfect for the Portuguese heat!", "loss": true, "prefix": "MM73:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: When it comes to apples, these apples are my favorite", "loss": false, "prefix": null }, { "from": "human", "value": " i like gala\nand hermon appels\nbut only good quality ones as often they are not that good..\n\nwhat are your favorite apples?\nbtw\nhave you heard of sapadona pears? they are really different in taste and texture..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I haven't heard of that kind of pears around here lately. \nGala apples, mr bliss's favorite kind and even though we have 2 apple trees (different kinds) and many kinds available in the stores, Gala is his favorite for many years.\nThe harvest of apples and pears is late aug, sept-oct, so the fresh ones will be coming to stores soon. Apple farms often have 'pick your own' around here.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " oooo\n\n\nI like apples and pears too!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " gala is often amazing but hermon is even more so.\ni like to eat them afrer cutting them.\nsapadona pears have a sandy but juicy texture when they are good. and the taste out of this world.\noften, these pears wont rippen. but often when not comming from storage they dont have the problem.\n\nvery tasty stuff", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " The best tasting apples I remember having are called ambrosia. I don't see them very often.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Can't pick one; Jonathan and Golden Delicious.", "loss": true, "prefix": "bethzaring:" }, { "from": "human", "value": " Red Delicious and Honeycrisp.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I bought a bag of Jazz this morning at Trader Joe.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti like gala\nand hermon appels\nbut only good quality ones as often they are not that good..\n\nwhat are your favorite apples?\nbtw\nhave you heard of sapadona pears? they are really different in taste and texture..\n\t\t\nClick to expand...\n\nSpadona pears are delicious, I bought some the other day, we used to have a spadona pear tree, they're really popular down here in Southern Italy.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " This delightful chat about apples is an announcement that we are now in the \"Apple Pie\" time of the year.", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " We could start a Pie discussion!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Hot apple pie a la mode.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I'll definitely be making one soon. Don't know when, I've been a bit busy lately, I would like to make the pastry myself too, I sometimes cheat and buy it from the fridge counter.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " I like goudreinet, but I've never seen them outside the Netherlands.\nNot fond of Golden Delicious, but I like Elstar, Gala, Granny Smith and Cox", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Gala apples here is one of the cheaper and less tasty variety. Minnesota is famous for developing new variety of apples. Here is the link to U of M site that shows apple that have been developed here:\n\nhttps://mnhardy.umn.edu/apples/varieties\n\n\nI like honeycrisp, sweet tango, zestar, but Honeygold is my favorite. The only apple I eat with the skin, otherwise I always peel my apples.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " CharlieD said:\n\n\n\n\t\t\tGala apples here is one of the cheaper and less tasty variety. Minnesota is famous for developing new variety of apples. Here is the link to U of M site that shows apple that have been developed here:\n\nhttps://mnhardy.umn.edu/apples/varieties\n\n\nI like honeycrisp, sweet tango, zestar, but Honeygold is my favorite. The only apple I eat with the skin, otherwise I always peel my apples.\n\t\t\nClick to expand...\n\nI peel mine too. And one of my favorite snacks is apple slices with peanut butter.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti like gala\nand hermon appels\nbut only good quality ones as often they are not that good..\n\nwhat are your favorite apples?\nbtw\nhave you heard of sapadona pears? they are really different in taste and texture..\n\t\t\nClick to expand...\n\nGala apples are great but I love Golden Delicious apple. \n\n\n\nphoto source: facebook.com/photo", "loss": true, "prefix": "priyadogra:" }, { "from": "gpt", "value": " CharlieD said:\n\n\n\n\t\t\tGala apples here is one of the cheaper and less tasty variety. Minnesota is famous for developing new variety of apples. Here is the link to U of M site that shows apple that have been developed here:\n\nhttps://mnhardy.umn.edu/apples/varieties\n\n\nI like honeycrisp, sweet tango, zestar, but Honeygold is my favorite. The only apple I eat with the skin, otherwise I always peel my apples.\n\t\t\nClick to expand...\n\nit depends on which gala.. in israel they are mostly amazing", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " i think you eat with roasted tahini too", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tit depends on which gala.. in israel they are mostly amazing\n\t\t\nClick to expand...\n\nInteresting.", "loss": true, "prefix": "CharlieD:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Quitting Pho", "loss": false, "prefix": null }, { "from": "human", "value": " too complicated! Leave it to the people who grew up making Pho.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I've never even attempted it, nor would I. There are some things that just can't be duplicated at home. At least not by me. I'd rather get it in a restaurant.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I've never even really looked at a recipe for pho. Just by pictures posted seems like stew ingredients arranged in sections in a clear broth. A lot of the ingredients look like they are not even cooked. \n\ngeorgevan - go for a won ton soup. Make whatever broth you feel like (beef chicken vegetable). Cook won tons separately. Add to broth. Open the fridge and add 1. whatever leftovers are available. and/or 2. greens, (bok choy, spinach, lettuce, broccoli flowers, scallions). 3. Season. You can make it spicy or not (chili oil). Use some soy sauce, black vinegar, bit of sesame oil. \nIt's a meal.\n\nI guess now I have to look up recipes for pho.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tI've never even attempted it, nor would I. There are some things that just can't be duplicated at home. At least not by me. I'd rather get it in a restaurant.\n\t\t\nClick to expand...\n\nYup, there are things that I don't bother trying to learn. I would rather eat it at a resto that makes it well.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I make pho occassionally.\nI can't get it here, so if I want it, I gotta make it", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tYup, there are things that I don't bother trying to learn. I would rather eat it at a resto that makes it well.\n\t\t\nClick to expand...\n\nExactly. \n\nI've found duplicating Asian dishes to be especially difficult. So I don't even try anymore. Like dragn said, I've never really even searched for Pho recipes.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I have found 'Woks of Life' site is great for North American Chinese foods. They often explain differences between original recipes and new versions. The whys and wherefores which is extremely helpful. I've just checked and they list at least 5 recipes for pho, including one in an instant pot and a \"20 minute\" version. I've not read them, those are just what are listed. \nThere is also 'Recipe Tin Eats' who also usually explains the whys and wherefores of a recipe. Her version is quite \"from the bones on up\"", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI've never even really looked at a recipe for pho. Just by pictures posted seems like stew ingredients arranged in sections in a clear broth. A lot of the ingredients look like they are not even cooked.\n\ngeorgevan - go for a won ton soup. Make whatever broth you feel like (beef chicken vegetable). Cook won tons separately. Add to broth. Open the fridge and add 1. whatever leftovers are available. and/or 2. greens, (bok choy, spinach, lettuce, broccoli flowers, scallions). 3. Season. You can make it spicy or not (chili oil). Use some soy sauce, black vinegar, bit of sesame oil.\nIt's a meal.\n\nI guess now I have to look up recipes for pho.\n\t\t\nClick to expand...\n\nThanks for the advice. I will do that.", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " I've made the below a few times. The broth takes a long time, but you can make a lot if you have a big pot, then it can be frozen and used later for fairly quick meals. \n\n\n\n\t\t\thttps://www.inspiredtaste.net/4307/vietnamese-soup-pho/", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI have found 'Woks of Life' site is great for North American Chinese foods. They often explain differences between original recipes and new versions. The whys and wherefores which is extremely helpful. I've just checked and they list at least 5 recipes for pho, including one in an instant pot and a \"20 minute\" version. I've not read them, those are just what are listed.\nThere is also 'Recipe Tin Eats' who also usually explains the whys and wherefores of a recipe. Her version is quite \"from the bones on up\"\n\t\t\nClick to expand...\n\nThat's a great site. Many recipes there that I'd love to make.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Though I am too lazy to make it, it is really not that complicated. Main thing is making good base. The broth should practically be like making stock (is it the word?). Then you basically add all the other ingredients. As the matter of fact you can serve all the herbs raw. On the table and people can add whatever they want. Have seen this done in a restaurant. Though I prefer my herbs cooked at least for a short time.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\ttoo complicated! Leave it to the people who grew up making Pho.\n\t\t\nClick to expand...\n\nI live in the Little Siagon area of Sandy Eggo. I have no problem leaving pho-making to the phros!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I think it is the effort to make a really good beef broth is what bothers most. \nIf starting from scratch, you are looking at least a day in advance and it's pretty much an all day process. I might have tried it at one time, but not now. \nWere I to make it I'd do a short cut and use broth.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWere I to make it I'd do a short cut and use broth.\n\t\t\nClick to expand...\n\nI would literally walk to the corner, where I would find the Phở Ca Dao Restaurant", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Advice on buying a non-electric pressure cooker", "loss": false, "prefix": null }, { "from": "human", "value": " it is mostly intended for legumes.\ni've induction stove.\nthere is a recipe for soaked beans [kind of a chili] that you cook for 6 hours in ordinary pot.\nwill pressure cooker give the same taste and texture in its end result in the pressure cooker too..?\n\nanyhow..\ndo you recommend ikea's pressure cooker? my concern is that you can't find repairing parts for it after purchase like insulation..\n\nplease assist.. i want to know if i should buy it..\n\nbtw. i've an instant pot that doesn't works well anymore.. this time i think i will need a non electric.......\n\nim from israel so no all options from amazon are ok and will take a long time to arrive anyway..\n\nthank you in advance", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Be sure whatever metal the pressure cooker is made of is good for your induction burner. I found some pans that say they are good but are really not. It will not change the flavour, texture is up to you in however long you cook it for, no?\nYou will have to be with your pressure cooker while using it. It needs to be monitored. So personally I think you would be better off getting a new Instant pot. \nThey are both using electricity.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " so you are saying that taste and texture of pressure cooking the same as slow cooking? im not sure if this is what you said and if its true.. it takes less than half the time for presure cooking and flavors and texturr might be less good.... not sure if i understand..\n\ni think this model is ok with induction. but it doesnt mentions induction. they say 'magnetic stove'. is that the same thing?\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tIKEA 365+ סיר לחץ, פלדת אל-חלד, 6 ל' - IKEA\n\t\t\t\t\t\n\nIKEA 365+ סיר לחץ, פלדת אל-חלד, 6 ל' סיר לחץ זה משמר טעמים וערכים תזונתיים בדרך נהדרת – ומפחית את זמן הבישול ב-50%. הוא יאפשר לכם להגיש אוכל עשיר וטעים תוך חיסכון בזמן ואנרגיה, כך שכולם מרוויחים! מתאים לכל סוגי הכיריים. בישול בלחץ מקצר את זמן הבישול ב- 50% וחוסך אנרגיה. 2 ידיות- קל להזיז את המחבת.\n\n\n\n\n\t\t\t\t\twww.ikea.com\n\t\t\t\t\n\n\n\n\ni remember there are other brands too. i will try to search to see..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Tests from a respected cooking website indicate that pressure cooking is the best of the three methods tested for flavor extraction/development. \n\n1. Pressure cooker \n2. Stovetop cooking\n3. Slow cooker\n\nCheck out this article: https://www.seriouseats.com/why-pressure-cookers-are-better-than-slow-cookers", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Seeing to believe - The Ikea model you listed, if you read the product listing, does say it is made of Stainless Steel. It will work on your stove.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " @SEEING-TO-BELIEVE \nAre you asking if a stove top pressure cooker will give the same results (taste/texture) as an instant pot? \nYes it will. You can adjust the heat and timing on a stove top pressure canner.\n\nAs you probably already know, the timing affects the texture and some beans need more and some beans need less. \nWith my current beans the little black beans and northern beans cook much faster than small red beans, soybeans, and kidney beans.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n@SEEING-TO-BELIEVE\nAre you asking if a stove top pressure cooker will give the same results (taste/texture) as an instant pot?\nYes it will. You can adjust the heat and timing on a stove top pressure canner.\n\nAs you probably already know, the timing affects the texture and some beans need more and some beans need less.\nWith my current beans the little black beans and northern beans cook much faster than small red beans, soybeans, and kidney beans.\n\t\t\nClick to expand...\n\nno\nregular cooking vs pressure\n\nthank you all for the information\ni will buy the ikea one....", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tTests from a respected cooking website indicate that pressure cooking is the best of the three methods tested for flavor extraction/development.\n\n1. Pressure cooker\n2. Stovetop cooking\n3. Slow cooker\n\nCheck out this article: https://www.seriouseats.com/why-pressure-cookers-are-better-than-slow-cookers\n\nClick to expand...\n\ni will later read. its hard for me to read. esspecially if there is a lot of text", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " @SEEING-TO-BELIEVE thank you. \nBefore I bought my IP, I cooked beans on the stove in a regular pot, for an hour or two hours, however long it took to get the beans to be soft on the inside but keep their shape.\nThey taste the same and have the same texture as a stove top pressure cooker.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " tnx\none of the recipes i want to make is a bean stew in which the beans are almost falling apart..\nthis is why it takes 6 hours in regular cooking.\n\ni've now two option for non electric one..\n-the ikea one [huge company and made in china]\n-a soltam brand one [which is not a huge company but still made in china.]\n\nin the past i had a lagostina which was made in italy..\n\ni'm not sure if i should go on soltam or ikea's..\n\ni just know one thing.\nthe people in a certain group on facebook that is about cooking and in hebrew might help because they are local....\nbut unfortunately they don't allow me to ask or say anything in this group.. just to read as a facebook user..\n\nif you could have asked them for me it could have also been wonderful..\n\nthis is the link if you are interested to ask for me..\n\n\n\n\n\n\t\t\t\t\t\tLog into Facebook\n\t\t\t\t\t\n\nLog into Facebook to start sharing and connecting with your friends, family, and people you know.\n\n\n\n\n\t\t\t\t\twww.facebook.com", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I'd just replace your IP. Its so much better than a stovetop pressure cooker. In every way.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " but it takes a lot of space and it's expensive here too......\n\ni got the ikea one......\n\ntnx", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I'm glad you made a decision. If you don't mind when you get it, to review it here for people that might be interested. Thanks!", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " ok\ntommorow I'm making a bean soupy stew.\ni will write how it functions.\n\nif i cook half a kilo of soaked beans (i mean half a kilo dry that i soaked) by the way for three hours simmered on low heat, how much water or liquid do i need? it should be like a chili and there is tomato paste and not crushed tomatoes in it..\n\ni dont want to end up with a lot of excess liquid after cooking has finished and the pressure went down..\n\none thing i could already say is that it isnt clear where exactly the the attached pin should be inserted to clean the valve.. but maybe i will hace to read the english manual and not just the short Hebrew manual..\n\nover all, the quality is reasonable. i dont know if the rubber insulation can be replaced when time will require it..\n\nbut i will really have to experiment to know more clearly..\n\ni think that my instant pot might got bad because ive put the lid in the dish washer in the past and something with closing it got bad\n\n\n\nthanks for the opportunity", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " @SEEING-TO-BELIEVE , I couldn't tell you how much liquid or water to put in with 1/2 kilo of beans. I usually cook beans with extra water and drain them, then cook my dish with them.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " If your Instant Pot got bad because you put the lid in the dishwasher, couldn't you try replacing the lid? Do you know anyone who would lend you an Instant Pot lid to test that?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tok\ntommorow I'm making a bean soupy stew.\ni will write how it functions.\n\nif i cook half a kilo of soaked beans (i mean half a kilo dry that i soaked) by the way for three hours simmered on low heat, how much water or liquid do i need? it should be like a chili and there is tomato paste and not crushed tomatoes in it..\n\ni dont want to end up with a lot of excess liquid after cooking has finished and the pressure went down..\n\none thing i could already say is that it isnt clear where exactly the the attached pin should be inserted to clean the valve.. but maybe i will hace to read the english manual and not just the short Hebrew manual..\n\nover all, the quality is reasonable. i dont know if the rubber insulation can be replaced when time will require it..\n\nbut i will really have to experiment to know more clearly..\n\ni think that my instant pot might got bad because ive put the lid in the dish washer in the past and something with closing it got bad\n\n\n\nthanks for the opportunity\n\t\t\nClick to expand...\n\nThree hours is a zillion times too long in a pressure cooker !\n\nYou will end up with excess liquid in a pressure cooker because it’s a pressure cooker", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tIf your Instant Pot got bad because you put the lid in the dishwasher, couldn't you try replacing the lid? Do you know anyone who would lend you an Instant Pot lid to test that?\n\t\t\nClick to expand...\n\nthere are no parts here", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tThree hours is a zillion times too long in a pressure cooker !\n\nYou will end up with excess liquid in a pressure cooker because it’s a pressure cooker\n\t\t\nClick to expand...\n\ni think i will cook shorterbthan 3 hours.\n\nthe original cooking from the recipe in ordinary pot is 6 hours at least......", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tthere are no parts here\n\t\t\nClick to expand...\n\nNobody sells used stuff for parts?", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Could these biscuits be made with oil instead of butter? If yes, how?", "loss": false, "prefix": null }, { "from": "human", "value": " Rosemary and Olive Drop Biscuits \| America's Test Kitchen Recipe\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.americastestkitchen.com\n\t\t\t\t\n\n\n\n\nfor health reasons", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " if it will be significantly less tasty i will not bother now", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " It will definitely change the taste - for better or worse only you can judge that. You might like it.\nBut by using oil instead of butter, I doubt very much you will get fluffy or flakey biscuits. I believe ATK say in their description \"when the bits of cold butter melt and create steam—thus a flaky biscuit.\"\nThey are still creating the steam with the melted butter and the buttermilk. \nI shouldn't think that the oil will create any steam at all.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " so maybe i will wait after i'm losing more weight..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tso maybe i will wait after i'm losing more weight..\n\t\t\nClick to expand...\n\nButter actually has fewer calories per measure than vegetable oil.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " i know. but i intended using half\n\nbutter has a lot of saturated fat..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Uses for oats that aren't granola/granola bars?", "loss": false, "prefix": null }, { "from": "human", "value": " I got a big SACK of oats (rolled oats) from my sister-in-law as she gets huge bins of stuff from a Facebook marketplace thingy. This time it was oats, and she asked me if I wanted them (they had some sort of gluten contaminant in them she found out about, and she's lots of stuff free, including gluten). Anyway, I can literally only think of granola bars or granola to use this 15 pound sack I got, and I really like granola/granola bars, but not 15 pounds of the stuff.\n\nAre there any other recipes or cuisines that feature oats in some sense? Like some little known recipe or just something other than granola/bars. Thanks all!", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " This is a subject I can't offer a lot of help to you, but I would like to figure out how to get someone to give me fifteen pounds of free meat because it is contaminated with some kind of vegetable. \n\nI do recall having an apple crisp with oats that was quite good. I didn't make it, so I don't have a recipe, but did a quick search, and there are plenty of recipes online. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Right off the top of my head, there is oatmeal bread, oatmeal cookies and porridge. Also, if you use Amazon.com, search for oatmeal cookbook. I found more than a dozen books, all having plenty of recipes that use oatmeal. You also could give some to friends and neighbors.", "loss": true, "prefix": "Petek:" }, { "from": "gpt", "value": " -Meatloaf. \n-Grind to flour to make bread.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Wish I could help but seems everyone has covered all the things I could think of. Other than bread, oatmeal cookies and porridge, which is the limit of my experiences, the next would be a crumb topping for just about anything. This oatmeal crumb topping, store excess in the freezer. Just grab next time you need to sprinkle over a compote, crisp, etc.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " How about homemade müsli/muesli? I like the one I make much better than the stuff from the store. Here are my instructions. I never measure when I make it. I just eyeball it, so it's a description of how to make it and a list of suggested ingredients, rather than a formal recipe.\n\n\n\n\n\n\n\t\t\t\t\t\tMüsli\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Overnight oats. I've only tried it once, but do intend to make again. You can add all kinds of things and have a ready to go breakfast in the morning.\n\nI use the Quaker Oats recipe for meatloaf and we LOVE it. They have many recipes on their site.\n\nI would portion out bags and freeze some of it, if you have space, so it doesn't get stale", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " We use it for breakfast for oatmeal with different fruits almost daily. We use it in black bean brownies. We use it in the crust with date paste for chocolate pie and frozen fruit desserts-guava, pineapple, lemon, orange, blackberry. Many of the vegan meat substitutes use it as flour (grind oatmeal in a food processor). As a thickener in vegan cheeze sauces. Granola that is sweetened naturally with pureed apples and bananas, add nuts and dried fruit after baking. Overnight oats, dozens of recipes for that. Oatmeal cookies. We probably eat something with oats in it once a day. We buy our oatmeal in 50 lb bags.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Here's something that might interest you, @BAPyessir6 - Indian dishes! I've made savory dishes like tikki and muthia with oats, as well as many things with oat flour - flatbreads, as well as idli (though I haven't seen any fermented versions of these, you could experiment!). I've also put flour in other loaf breads, in maybe 30% amounts, and more in sweet breads. And if you got \"old fashioned oats\" in that batch, and a recipe calls for quick cooking oats, just pulse in the food processor or blender a few times, just to break it up some, but not make flour, and it will be more like the quick cooking in the recipes.\n\n\n\t\t\tOats 105 recipes \| Page 1 of 7 \|Tarladalal.com\n\t\t\n\n\nAnd something else you can do with it, though I've never done this, is make oat milk. \n\nAnd if you have one, a good way to store it pretty much indefinitely (or as long as it will take you to use it) is vacuum sealed bags. I do this for grains and legumes, when I buy in large amounts.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I garden.\nIf you dont want to eat it, spread it in your flower beds.\nThe local Denizen, mainly small ants. Love that stuff.\nI think it is about 10-0-0 on the fertilizer scale.\nEric, Austin x.", "loss": true, "prefix": "giggler:" }, { "from": "human", "value": " Green Tomato Oatmeal Bars\n\n13”x9” pan:\n\n4 C Green Tomato, finely chopped\n2 C Brown Sugar, divided\n2 Tb Lemon Juice\n1 tsp Lemon Extract\n¾ C Butter, softened (1½ sticks)\n1½ C Flour\n½ tsp Baking Soda\n½ tsp Salt\n2 C Oats\n½ C Walnuts, chopped\n\nPreheat the oven to 375º F.\n\nDrain the tomatoes on paper towels for 10 minutes.\n\nIn a saucepan, combine the tomatoes with half the brown sugar and all the lemon juice. Simmer uncovered, for about 30 minutes or until thickened.\n\nRemove from the heat, stir in the lemon extract and set aside.\n\nCream the butter and the remaining brown sugar with an electric mixer.\n\nSeparately sift the flour, baking soda and salt together and add it to the butter/sugar mixture. Mix well.\n\nStir in the oats and nuts.\n\nPress 2½ cups of the oat mixture into a greased a 13”x9” pan (1¼ C for 8x8).\n\nSpread the tomato mixture on top.\n\nCrumble the remaining oat mixture on top of the tomato mixture.\n\nBake for 30-35 minutes or until golden brown. Cool and cut into squares.\n\n\n8”x8” Pan:\n\n2 C Green Tomato, finely chopped\n1 C Brown sugar, divided\n1 Tb Lemon Juice\n½ tsp Lemon Extract\n6 Tb Butter, softened\n¾ C Flour\n¼ tsp Baking Soda\n¼ tsp Salt\n1 C Oats\n¼ C Walnuts, chopped", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " msmofet said:\n\n\n\n\t\t\t-Meatloaf.\n-Grind to flour to make bread.\n\t\t\nClick to expand...\n\n\nI've heard about using it in meatloaf instead of bread crumbs, but I've never tried it.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " That's what my Mom always used to use in her meatloaf.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Funny, I was just thinking about this today:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat Chewy Oatmeal Cookies\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com\n\t\t\t\t\n\n\n\nTHE best cookie (well, pretty close to it anyways) I've ever had!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tFunny, I was just thinking about this today:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat Chewy Oatmeal Cookies\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.copymethat.com\n\t\t\t\t\n\n\n\nTHE best cookie (well, pretty close to it anyways) I've ever had!\n\t\t\nClick to expand...\n\nThe link isn't showing which cookie recipe you have on copymethat. I'd like to know. You have so many really lovely recipes in your file! !", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Hmmm @blissful I'm not sure why that's not working, ATK Chewy Oatmeal Cookies ... let me Copy&Paste a recipe in the appropriate forum ... and thank you for that nice compliment.", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " Okay @blissful here ya go...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tATK Chewy Oatmeal Cookies\n\t\t\t\t\t\n\nATK Chewy Oatmeal Cookies yields 1 1/2 dozen large cookies Ingredients: 3 C. Old Fashion Rolled Oats 1 C. AP Flour ¾ tsp. Salt ½ tsp. Baking Soda 4 Tbsp. Butter ½ C. Vegetable Oil ¼ tsp. ground Cinnamon ¾ C. Brown Sugar, packed ½ C. granulated Sugar 1 Egg + 1 Yolk 1 tsp...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nAlso, @BAPyessir6 , 3 cups of rolled Oats is alot, if it were me, I'd double this recipe, they're that good!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " @Kaneohegirlinaz Thank you. There's over 500 recipes that come up with a search of 'cookies'. At least 10 maybe 20 with oatmeal. Awesome list. Mr Bliss and I looked at a bunch of them. He said, 'what are you looking at OMG'. lol", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI've heard about using it in meatloaf instead of bread crumbs, but I've never tried it.\n\nCD\n\t\t\nClick to expand...\n\nTry it. I think it keeps the loaf moist.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Yep, I prefer to use oatmeal in meatloaf too.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Keeping dishes warm before serving", "loss": false, "prefix": null }, { "from": "human", "value": " I usually cook by preparing components separately over some span\nof time, so I can focus on preparing each ingredient in the best way. However\nthere is often some time between finishing one ingredient and the last one,\nwhich brings up the problem of keeping things warm.\n\nUp to now I used mainly a warming plate, which works fine in principle,\neven though it blocks space on the dinner table, and its quite risky if kept on\naccidentally overnight while standing on a wooden table.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tWMF Ambient Cooling & warming plate\n\t\t\t\t\t\n\nThe WMF Ambient Warming & Cooling Plate promises an elegant way to host. This sleek, modern appliance with LED lighting features four pre-set warming temperatures, as well as a cooling element to keep food chilled for up to two hours—perfect for serving a range of hot and cold delicacies alike.\n\n\n\n\n\t\t\t\t\twww.wmf.com\n\t\t\t\t\n\n\n\n\nHowever I found that it lacks the punch/power I need. Even when putting dishes into\nstainless steel containers (as found in restaurants), the heat transfer is not perfect.\nSo sometimes food is at best lukewarm after 15 mins. I feel the issue is the heat is only\ncoming from the bottom and is not transported into the containers properly and not retained\nthere.\n\nSo I am looking for the best combination of techniques to make sure, \nthat every ingredients is served warm-hot every single time.\n\n1. Heating plates beforehand? Which technique is recommended?\n2. Instead keeping ingredients warm in the oven? What is the recommended temperature, 60 Celsius\nroughly? I don't want to continue cooking ingredients in the oven of course, but just keep them warm.\nThe problem is this technique cannot be used, if the oven was used for something else, like finishing\nmeat, at 180C, because the oven has no time to cool down. Maybe I can first use the plate, and\nthen once the oven reached the target temperature, I can shift stuff from the warming plate to \nthe oven?\n3. Use the WMF warming plate, but in a different way, maybe covering with aluminium foil? But this seems quite wasteful, because I often cook with many small containers.\n\nWhat are your best techniques?", "loss": false, "prefix": "klagd999:" }, { "from": "gpt", "value": " I've used various methods to warm dinner plates for serving. Most of my ovens have a \"warming drawer\" under the oven which is what I have generally used. \nOne can also use their micro-wave. Place damp sheets (of absorbent kitchen paper) between the sheets. Timing is various depending on how many plates you are warming and the strength of your micro-wave. \nThe draw back to this method is that each plate must be dried of moisture before use.\nKeep a tub of very hot (clean) water in the sink (or near) and submerge your dinner plates in there. \nSame draw back with this method as with the micro-wave. \nPop the dinner plates into the oven which has been turned to warm, takes about 5 minutes, again depending on how many and/or how deep you have stacked them.\nIf the oven is being used, after the food has been removed and is resting/settling place the plates in as above. \n\nFor the food dishes themselves it really depends on just what I am making as it varies. Before even starting the meal, I calculate how long each cooks, when it will be ready to serve, etc. Something I'm pretty sure we all do anyhow. But at the time I also figure out how best to keep warm. If food is being brought to the table already plated, then keeping them in their cooking vessel works best. If serving at the table then use serving dishes (preferably heavy) with lids work best. - I consider this part of mis en place.\nI'm sure others have excellent methods that work for them also.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I bought new Stainless Steel Containers (GN 1/9) now, which are pretty small, and\nstainless steel lids, I'll experiment with closing the lids, and then placing a bit of aluminum\nfoil on top of each ingredient, while maxing out the heating plate.\n\nThank you for the technique with warming plates in the microwave.", "loss": true, "prefix": "klagd999:" }, { "from": "gpt", "value": " Maybe something like this could be neat: https://www.amazon.de/-/en/Navaris-...ab9-bfae-30f954772190&pd_rd_i=B08Y5SQJ26&th=1\n\nI read heating in the microwave might be tricky; and the oven could not be available in \nall circumstances.", "loss": true, "prefix": "klagd999:" }, { "from": "human", "value": " With the exception of Cast Iron, I find most metals cool very fast. I prefer heavy clay dishes (eg. stoneware) to serve in. I preheat them with hot water, wipe dry, and then add the hot food.\nIf you are worried about the food on the bottom layer perhaps you can put a rack under the food inside the dish. Won't work with liquids of course but those just need to be stirred every once in a whiile. \nWhat sort of time frame are you looking at before serving?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Yes, those warmers should work very well! Forgot those things were around.\nIf your warmer for your serving dishes is in the kitchen, you could also cover the filled dishes (once the lids are on!) with a good layer of some tea towels. I don't think the heating plate gets hot enough to be a fire danger. But it would be easy enough to make sure the towels is not touching it anyhow.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Most of the times, it's not a big dinner party time frame, I might\nactually just cooking for myself on a weekday night.\nI just don't like cooking necessarily in a huge session, rushing me that\nall ingredients are ready at the same time.\n\nFor instance, I might prepare the meat, let it rest on the warming plate for 30 mins. Then take care\nof something else in the household, then 30 mins later I will prepare the\nsauce and maybe eat with some left-over potatoes from yesterday.\n\nThe problem is with cold plates, and the warming plate, meat might end up\nslightly cold, spoiling the experience, same as for vegetables. I am really a bit\npuzzled, the bottom of the stainless steel containers is quite hot on the warming plate, but \nthe heat is sometimes not retained in the food. \n\nUp to now the stainless steel containers had no lid, so I got new ones. Maybe\na bit of aluminum foil + lid will do the trick in addition. Theoretically with a warming plate, there\nis always new heat coming from the bottom, so I don't understand how this is still not enough.", "loss": true, "prefix": "klagd999:" }, { "from": "gpt", "value": " It's really a pity, because most of the recipes recently worked out really nicely, just\nI don't like that stuff is always slightly cold.", "loss": true, "prefix": "klagd999:" }, { "from": "human", "value": " With out a lid the heat just keeps on rising and out the top of the container - while at the same time cold air comes down to replace the hot air going up. \nand there you have cold food on top and hot food on bottom. \neven your own suggestion of some foil as a lid would work. You can crimp it around the edges to make it tighter. \nYou will have to make a very small hole, maybe two, to allow excess steam get out. \nWith your lids, if they did not come with holes, you can set the lids just slightly akimbo to allow the excess steam to escape.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Actually I thought a little bit, and what I would I need really is like a small aluminum plate\nof metal, that I can place on the food that roughly matches the container size.\n\nThen I can use a normal GN container but trap the heat directly\nbetween the food and the bottom. Or well aluminum foil, but it generates lots of rubbish. I would\nprefer something which I can wash in the dishwasher.\n\nMaybe I don't even need a lid, it makes less sense, then just aluminium foil directly on the\nfood, cause sometimes I store small quantities like some grilled tomatoes in one container, \nand even with lid it might get cold.", "loss": true, "prefix": "klagd999:" }, { "from": "human", "value": " Agree totally, lid is the way to go.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " To me it's also a bit of mystery my WMF warming plate is technically supplying constant heat of 90 to 110 degrees C from below (via a glass plate) to already warm\nfood, and it was still cooling out in 20 minutes or say. I think I just need to trap with aluminum foil instead of using a lid even.\n\nThis plus the plate warmer should be the way to go. I'll report my experiences.", "loss": true, "prefix": "klagd999:" }, { "from": "human", "value": " If you're planning a meal with multiple dishes, you should be planning your preparation so they're all ready at the same time. Stopping to take care of other household matters in the middle of meal prep is sometimes unavoidable but planning your time is a great help.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Yes I am also doing mise en place and\nother stuff but once I am cooking I would \nnot like to stress myself.", "loss": true, "prefix": "klagd999:" }, { "from": "human", "value": " So thats basically the setup, let's see", "loss": true, "prefix": "klagd999:" }, { "from": "gpt", "value": " I think this makes more or less the difference; as a previous poster said, the issue was\nthe contact with air on the food, letting the heat escape towards above.\n The plates are actually very warm with this technique\nalso I can I believe they could be stacked as well up to 4 in this setup.\n\nSo that allows me to heat meat/fish in one container, plus up to 3 vegetables/rice\non the side, keeping all more or less warm over time, while I am already cleaning up\nthe kitchen and use no equipment there.", "loss": true, "prefix": "klagd999:" }, { "from": "human", "value": " klagd999 said:\n\n\n\n\t\t\tYes I am also doing mise en place and\nother stuff but once I am cooking I would\nnot like to stress myself.\n\t\t\nClick to expand...\n\nYou're stressed with the current situation. Meal planning can be difficult but you get better at it after a while. Then your meal components will all be ready at the same time and you can sit down to a delicious warm meal.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Actually, I am doing fine, and happy with the current setup. I cannot say I am stressed, but maybe if\nI run a restaurant these things would become more critically important.", "loss": true, "prefix": "klagd999:" }, { "from": "human", "value": " klagd999, like you I try to prepare meals in stages. Physically it is taxing on me to stand, fetch and carry an entire meal any more. It hurts. \nso I not only have mis en place but I've also prepped everything else earlier in the day.\nvegetables are prepped (in bowls of water to keep if necessary) - spices and herbs are measured out and lined up in order of use - (exception being garlic which I peel ahead but crush at time of need). Pots and pans are set out. All this is done at various times during the day.\nCome time to cook - I can walk up to everything, turn on burners when needed, drain what's necessary, etc. there's no thinking involved, just doing. \nThat's on a good day. Trying to make those days happen more often but am only moderately successful.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " When using a warming plate I rotate and tuck the bottom plates in between the cooler ones above occasionally.\n\nIn a home setting you can run the dishes on the rinse cycle of a dishwasher and the element for drying also keeps plates warm.\n\nHeat lamps are useful also.", "loss": true, "prefix": "SGM Chef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Anyone use broth for soup?", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Not sure what the question is ....", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I only use broth for soup with bread when I'm sick with the cold or flu. \nI use broth in making soups with more vegetables/grains/legumes.\nDo you like any specific kind of broth?\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegetarian Pho\n\t\t\t\t\t\n\nThis vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too.\n\n\n\n\n\t\t\t\t\tcookieandkate.com\n\t\t\t\t\n\n\n\nPho is a broth soup.\nSoup\n\nTwo 3-inch cinnamon sticks\n3 whole cloves\n2 star anise\n1 large white onion, peeled and quartered\n4-inch piece of fresh ginger, peeled and halved lengthwise\n4 cups (32 ounces) vegetable stock or broth\n4 cups water\n2 tablespoons reduced-sodium tamari or soy sauce\n6 ounces (one large handful) rice noodles\n1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice\n5 ounces thinly sliced shiitake mushrooms\nSalt\n\nGarnishes\n\nMung bean sprouts\nSprigs of fresh basil (use Thai basil if you can find it) or cilantro\nSprigs of fresh mint\nThinly sliced green onions (mostly green parts)\nVery thinly sliced fresh jalapeño (omit if sensitive to spice)\nSmall wedges of lime", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Vermicelli 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": " Soups that I make with a ' Broth base\" would be chicken - like soup/ matzoh ball type of soup. \n\nAlso I make an Asian Vegetable soup with a broth, white pepper, sesame oil as the base with Asian veggies added in, included but not limited too : Nappa cabbage, scallions, various mushrooms, snow peas, celery leaves ....I also toss in Tofu cubes, Yuba sticks, sometimes dumplings. Its kind of a get rid of everything in the produce bin/ freezer kinda soup, different every time.\n\nI also make a very simple broth - type soup which include some garlic fried up in oil, 2 cans of broth, one can of chickpeas and a bag of baby spinach. White pepper and salt to taste. Can squeeze some lemon in it and even put some orzo in it too. I prefer it plain and brothy. Literally takes 5 - 10 minutes to make.\n\nId even consider miso soup a broth type soup. Broth + miso paste + tofu cubes + tree ear mushroom and sea weed if you like it ( I hate it).", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tI only use broth for soup with bread when I'm sick with the cold or flu.\nI use broth in making soups with more vegetables/grains/legumes.\nDo you like any specific kind of broth?\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegetarian Pho\n\t\t\t\t\t\n\nThis vegetarian pho (Vietnamese noodle soup) is full of flavor, thanks to spices, herbs and sautéed shiitake mushrooms! It’s easy and fun to make, too.\n\n\n\n\n\t\t\t\t\tcookieandkate.com\n\t\t\t\t\n\n\n\nPho is a broth soup.\nSoup\n\nTwo 3-inch cinnamon sticks\n3 whole cloves\n2 star anise\n1 large white onion, peeled and quartered\n4-inch piece of fresh ginger, peeled and halved lengthwise\n4 cups (32 ounces) vegetable stock or broth\n4 cups water\n2 tablespoons reduced-sodium tamari or soy sauce\n6 ounces (one large handful) rice noodles\n1 tablespoon avocado oil, mild extra-virgin olive oil or your neutral-flavored oil of choice\n5 ounces thinly sliced shiitake mushrooms\nSalt\n\nGarnishes\n\nMung bean sprouts\nSprigs of fresh basil (use Thai basil if you can find it) or cilantro\nSprigs of fresh mint\nThinly sliced green onions (mostly green parts)\nVery thinly sliced fresh jalapeño (omit if sensitive to spice)\nSmall wedges of lime\n\n\n\n\nClick to expand...\n\nThanks for the recipe but what do I do after everything is in the bowl? Boil it? How long?⁰", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " @georgevan The directions for pho are in the link.\nYou cook each part, broth, mushrooms, noodles, and put them hot into the bowl, then garnish.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " If the question is \"Do you use a ready-to-use broth from the supermarket?\" I personally use Better Than Bouillon for most soups. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Bone broth soup is one of my go to's and make a large batch then freeze in 1 cup portions, it's for health benefits. If I'm making a soup I'll use stock which generally is homemade.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Well, I've come to the conclusion I much prefer Bovril's or Knorr's liquids for ease of use. BTB's I find are too thick and take too long to incorporate into something. \n\nWhether it is a clear consomme type soup/broth/drink I want or a last minute extra flavour boost into a stew/stir-fry/etc. Discovered pastes don't always dissolve as quick as I'd like. They do have a mushroom and a garlic one which I will use but probably not buy again. Gave the others to my DIL to use up as she seems to like them. \n\nDon't mind the cubes in foil wrappings - always have those to hand. (small, no fridge necessary) Will not be replacing the powders nor pastes.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I save chicken bones, both raw and cooked. I toss them in the freezer and when the time comes I dump them all into a 20-quart stockpot with flavor enhancers like mire poix, garlic, peppercorns, etc. I end up with about 4-5 quarts which I use mostly for soup. Except for Thanksgiving where I make turkey stock for gravy, stuffing, and pilaf.\n\nIf I don't have homemade stock, I use Swansons and BTB.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWell, I've come to the conclusion I much prefer Bovril's or Knorr's liquids for ease of use. BTB's I find are too thick and take too long to incorporate into something.\n\nWhether it is a clear consomme type soup/broth/drink I want or a last minute extra flavour boost into a stew/stir-fry/etc. Discovered pastes don't always dissolve as quick as I'd like. They do have a mushroom and a garlic one which I will use but probably not buy again. Gave the others to my DIL to use up as she seems to like them. \n\nDon't mind the cubes in foil wrappings - always have those to hand. (small, no fridge necessary) Will not be replacing the powders nor pastes.\n\t\t\nClick to expand...\n\n\nBTB needs boiling water to dissolve. Hot tap water won't work. But, if I use boiling water, it dissolves just fine. I haven't found an alternative that tastes as good a BTB, so that's what I use. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I save my shrimp shells up in the freezer, to make a quick broth for various Thai soups, like the hot and sour shrimp soup (Tom Yum Kung), which can be delicious, just made with water, but definitely better with the broth.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tBTB needs boiling water to dissolve. Hot tap water won't work. But, if I use boiling water, it dissolves just fine. I haven't found an alternative that tastes as good a BTB, so that's what I use.\n\nCD\n\t\t\nClick to expand...\n\nWhat BTB?", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " Our Products - Better Than Bouillon\n\t\t\t\t\t\n\nBetter Than Bouillon Flavors There’s more than one way to make food better. Better Than Bouillon bases are available in a wide variety of flavors made with only premium ingredients. They’re a great-tasting, high-quality way to get creative with your cooking and enhance everything from soups to...\n\n\n\n\n\t\t\t\t\twww.betterthanbouillon.com", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " See what I meant before about acronyms? If you don't havetime to spell it out, come back when you do!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " georgevan said:\n\n\n\n\t\t\tWhat BTB?\n\t\t\nClick to expand...\n\n\nBetter Than Bouillon. It is a paste that you dissolve in boiling water, or add to a simmering liquid. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tOur Products - Better Than Bouillon\n\t\t\t\t\t\n\nBetter Than Bouillon Flavors There’s more than one way to make food better. Better Than Bouillon bases are available in a wide variety of flavors made with only premium ingredients. They’re a great-tasting, high-quality way to get creative with your cooking and enhance everything from soups to...\n\n\n\n\n\t\t\t\t\twww.betterthanbouillon.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Goodness, who would use hot tap water to cook with? That's a bit disturbing. Hot water is for washing dishes and washing hands. \n\nI don't know if one tastes better than another. I've never done a side by side comparison, probably because unless the difference is so dramatic you could tell just by walking in the house, well then, maybe. \nBut once it is in a soup/stew/stir-fry there are so many other flavours going on I personally would not be able to tell the difference. Or actually even if I could does not mean one is better - just a difference taste, eh?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tGoodness, who would use hot tap water to cook with? That's a bit disturbing. Hot water is for washing dishes and washing hands.\n\t\t\nClick to expand...\n\n\nNo, no, no. I've tried to dissolve BTB in less than boiling water to make stock to then add to something I'm cooking, like one would with broth from a can or carton. I don't cook with hot tap water. Do you really think I'm that stupid? \n\nDon't answer that. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Oh goodness gracious Aunt Mathilda! I only meant \"who\" in general.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What green vegetable lasts longest in the frig", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " none really - all need to be eaten fairly quickly - \nbut you could start with broccoli, green beans, properly wrapped lettuce, green peppers, jalapeno's, properly wrapped zucchini, last is spinach but again, properly stored could possibly last 5 or 6 days. \nHey - even carrots need to be stored properly.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Most leafy stuff wilts regularly quickly. Ive had green cabbages and cauliflower last for a month.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I've had kohlrabi and cabbage from my garden last for months in my fridge. And I still have some garlic scapes, from early June, though that's a once a year harvest. And I'm surprised at how long leafy greens keep in the fridge in a Ziploc - I often harvest them just because I have to, not because I'm planning to make something, and put them in the fridge, and they keep for a couple of weeks, or at least until I use them.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " We blanch and freeze stuff from our garden", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " My scapes did last a few months, My arugula also lasted a few weeks kept in an open ziplock. I only stored it cause I picked more than I needed. kinda like parsley, its tolerates the cooler/ cold weather pretty good ( along with kale).", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " I have good results with 3packs of Romaine lettuce.\n\nIt’s nice in salads and also added to soups, stir fries, etc…\n\nIt does take a little care in checking the dates and looking at the condition of the package but a carefully chosen package can last a couple of weeks.\n\nIt may not make sense to buy and hold fresh vegetables. Consider frozen broccoli, spinach, kale, etc…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Yup, sorry didn't even think of the brassicas like cabbage, etc.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " i agree with green peppers and cabbage. those are the hardiest.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Most of the time I get my spinach in a rigid clear pack. Snaps open and shut. Once opened I put a paper towel inside the pack, the towel retains moisture for crispness without letting it go soggy. When it gets down to the point where the ratio of package to contents is taking up too much space, I transfer to a zip bag. Along with the paper towel of course.\nLettuce, same as the spinach.\n\nGreen peppers (and coloured ones as well) should be in zip bags or at least tightly wrapped in plastic. \n\nZucchini, tightly wrap in plastic. In the fridge or not. But once cut/started, use up asap.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\ti agree with green peppers and cabbage. those are the hardiest.\n\t\t\nClick to expand...\n\n\nPeppers start to wrinkle after a few days to a week, but are still okay to eat. If you are cooking with them, they are going to wrinkle, anyway. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tOnce opened I put a paper towel inside the pack, the towel retains moisture for crispness without letting it go soggy.\n\t\t\nClick to expand...\n\n\nI assume you mean a damp paper towel. I do that with veggies, too. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Try wrapping them in cling, casey - see if they last a bit longer for you.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " No, sometimes with lettuce I dampen it but not with spinach.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " In the fridge, for fresh vegetables, I don't keep that much in the fridge. Carrots aren't green but they keep weeks. Lettuce only stays a week or so once washed dried with a dry paper towel in a bag. Right now I have cauliflower but it won't last too long before it gets dark on the outside edges. Cucumbers can last a week but they dry out. \nI leave my tomatoes and peppers on the counter. The peppers change to red/yellow/orange, if they begin to dry out, I chop them and freeze them. We try to go through all our produce in the week, then shop the next monday or tuesday.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " What green vegetable lasts longest in the frig? That depends. Which one do you hate the most?", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tTry wrapping them in cling, casey - see if they last a bit longer for you.\n\t\t\nClick to expand...\n\n\nI absolute HATE clingfilm. I try to get some off the roll, and within seconds, I have this unusable wad of plastic stuck to itself.", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI absolute HATE clingfilm. I try to get some off the roll, and within seconds, I have this unusable wad of plastic stuck to itself.\n\t\t\nClick to expand...\n\nI wrap our salads in a saran wrap, mr bliss hates it, he can't make it work for him. I hold down the first edge on the counter, flat, then pull the wrap over the bowl, let go of the first edge, hold the wrap right near the tearing edge and tear it.\n\n\nSir_Loin_of_Beef said:\n\n\n\nWhat green vegetable lasts longest in the frig? That depends. Which one do you hate the most?\n\nClick to expand...\n\nTrue so true. \nFor us, if we don't eat the whole quart of apple sauce within a week or so, it tends to grow a new vegetation on top, some kind of mold, yeast, or fungus.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I buy wrap in containers that have those sliding cutter edge on them. Works a treat and I make sure the cut part stays thru the slot on the box so that it's easy to grab for the next time.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Celery can last quite a while. Cabbage lasts, especially in a plastic bag. Lettuce can last a while in a plastic bag that is partially open so it can breath and doesn't accumulate too much moisture. A dry paper towel or J-Cloth (Like a Handi Wipe, but British and Canadian) inside the bag to absorb some moisture that condenses in the bag. I use a clothes pin to hold the bag together at the top and leave gaps at the corner for air circulation. That method works for all sorts of greens. It really helps prolong the fridge life of leafy greens, if they are dry when put in the fridge.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Question about risotto in food TV show?", "loss": false, "prefix": null }, { "from": "human", "value": " Watching Gordan Ramsey's Hells Kitchen (season 7) and I'm wondering how they do risotto as an appetizer for the dining room. I've made risotto a few times, and I'm pretty sure it's hard to \"hold\" it, as once it's cooked, you need to eat/serve it pretty immediately. Isn't it very hard to not let it get gloppy or starchy after it's fully cooked and the starches release?\n\nDoes this mean you'll cook each to order, which would take like 20-30 minutes per order? Or could you somehow par cook it before finishing it for each order?\n\nI understand you might not wait to serve once it's cooked, but if you can't hold it once it's cooked, I wonder how you'd make it for an appetizer if it takes so long to make. Or is a 20-30 minutes wait to freshly cook risotto (to order) normal in a fancy restaurant?\n\nOr is there some way to fully cook it then hold it until an order comes in?\n\nNever really worked in a high scale fancy restaurant, so I'm curious how potential large batch/multiple orders cooking would work for something like that. Something you could par bake/blanch to 80/90 percent doneness makes sense then finish when the order comes in. Risotto does not.", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Never heard of risotto being served as an appetizer.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I've figured it out! According to a Google search and people on the show (contestants) who worked with Gordon Ramsey himself, he tells the contestants to blanch the rice (boiling salted water, throw rice in 9 minutes, strain and throw on a sheet pan) then it's 90 percent cooked and it takes only 3-5 minutes after that. Wonderful! Also people say it's as good as or better than traditional risotto.\n\nWho knew!! You learn something new every day!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Well, there's an eye opener for me. Just googled it and apparently in Italy it is often served as a primo - first course.\nSo I don't know how they do it. But I could guess that in a restaurant it is only one style of risotto at a time. Meaning they don't serve different type of risotto during the evening. So for a 7 o'clock sitting they can expect a certain amount of orders for it and could potentially prpare it to be ready for that time serving. should there be a 2nd sitting, guess they would then start a 2nd lot at a specific time?\n\nedit:\nahhh - thank you! good info and I'm going to try it!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Risotto is typically cooked from raw rice with onion/shallot, wine and a stock or broth. All these flavors are absorbed into the rice. Blanching the rice instead would yield less flavorful rice in my mind.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " True, true. But I guess in a commercial kitchen that 5 minute cook time would look pretty sweet.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI've figured it out! According to a Google search and people on the show (contestants) who worked with Gordon Ramsey himself, he tells the contestants to blanch the rice (boiling salted water, throw rice in 9 minutes, strain and throw on a sheet pan) then it's 90 percent cooked and it takes only 3-5 minutes after that. Wonderful! Also people say it's as good as or better than traditional risotto.\n\nWho knew!! You learn something new every day!\n\t\t\nClick to expand...\n\nI had a \"risotto\" within the last couple of weeks that might have been cooked like that. Certainly looked and tasted like boiled rice, that then had a sauce stirred into it.\n\nI sent it BACK!", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " It's F*';ing bland!!!!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " I wonder if you parboiled the rice in seasoned chicken stock instead, would that improve the flavor?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Try this method. It uses the traditional way to cook risotto but breaks the cooking into 2 separate times.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Restaurant Secret for Quick, Make-Ahead Risotto\n\t\t\t\t\t\n\nA simple, common restaurant trick that allows you to prep and cook risotto ahead of time.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI wonder if you parboiled the rice in seasoned chicken stock instead, would that improve the flavor?\n\t\t\nClick to expand...\n\nWhich sounds exactly like what Serious Eats has said. \nOnly difference between the two is water and broth. I'd definitely go with the broth.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Keep in mind that on Ramsay’s Hell’s Kitchen competition, there is a TON of background tasks that happen without you ever knowing (or even thinking about them).\nThere is an entire team of professional cooks around who do lots of prep and if needed will step into the kitchen if an entire team is sent off. Those beef Wellingtons are already prepared and ready to be cooked before the contestant gets the order.\nThere is also a large scullery team for cleaning up after service.\nMajority of the guests you see dining are friends, family or clients of the production company - very few people are regular people who can make a booking - filming takes considerable hours.\nThe winner may get to be “head chef” at a Ramsay restaurant but the contract is for 12 months only, and often the job isn’t actually a head chef role at all.\nEnd of the day - it’s an entertainment show and really nothing more.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\t\t\tTry this method. It uses the traditional way to cook risotto but breaks the cooking into 2 separate times.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Restaurant Secret for Quick, Make-Ahead Risotto\n\t\t\t\t\t\n\nA simple, common restaurant trick that allows you to prep and cook risotto ahead of time.\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\nThis makes more sense.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWhich sounds exactly like what Serious Eats has said.\nOnly difference between the two is water and broth. I'd definitely go with the broth.\n\t\t\nClick to expand...\n\nNo, SE cooks it partially the first time the traditional way.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\t\t\tI had a \"risotto\" within the last couple of weeks that might have been cooked like that. Certainly looked and tasted like boiled rice, that then had a sauce stirred into it.\n\nI sent it BACK!\n\t\t\nClick to expand...\n\n\nI understand you sent it back, a risotto made with boiled rice is not a risotto.\nIt's seasoned rice, just like boiling pasta, draining it and stirring it into a pan with a sauce made while boiling the pasta. It's simply seasoned, boiled rice which is also a very tasty dish, millions of different delicious seasonings you can use.\n\nThe whole point of a risotto is the starch which holds it together. Then two fundamental ingredients - a knob of butter and grated Parmigiano - stirred in when it's almost ready, to give it the typical creamy effect that all risottos should have.\nA risotto must be \"legato\" and \"mantecato\" (held together and thickened/creamed).\nCooking a risotto using broth is usually recommended rather than water, unless the ingredients used have a particularly strong flavour.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " That's all very true. I think of it as a cooking show, even though 98 percent of the actual cooking is magically removed and the camera only really focuses on the drama. I didn't know cooking was so dramatic!!!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " In restaurants, it's pretty common actually. I do it all the time, well at least twice a year.\n\nI use carnaroli rice, it makes a difference imo. Basically I cook the rice to about the 70% stage then spread it out as thin as possible on a sheet pan and then on the rolling rack in the walk in to cool it down as quickly as possible and some restaurants have walk in freezers, which is better.\n\nAll the real flavor and embellishment happens quickly near the end anyway and when making the finished dish it all comes together in about 5 to 7 minutes depending on what the ingredients are for that particular appetizer or first course.\n\nUnfortunately most restaurants haven't a clue how to do it properly and I generally never order risotto when I go out unless it's a restaurant that I feel might have a clue but most of the time I'm proved wrong.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Thank you for the info pictonguy. \nI wonder how I can use my rice cooker to do that. It generally takes about 50 to 60 minutes So if I take it out with approximately 10 or 15 minutes to go, cool in the freezer on a sheet, then finish in a pot. I don't think I can use the cooker. It does have heat setting but I think it is only to keep warm, not sure it reheats from cold. I'll have to dig out the instruction book.\n\nI think Mushroom Risotto is the food of gods, or at least my god.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tThank you for the info pictonguy.\nI wonder how I can use my rice cooker to do that. It generally takes about 50 to 60 minutes So if I take it out with approximately 10 or 15 minutes to go, cool in the freezer on a sheet, then finish in a pot. I don't think I can use the cooker. It does have heat setting but I think it is only to keep warm, not sure it reheats from cold. I'll have to dig out the instruction book.\n\nI think Mushroom Risotto is the food of gods, or at least my god.\n\t\t\nClick to expand...\n\nDoing the 2 stage cooking of risotto for home use really doesn't make any sense at all imo. Reason being, you need to facilitate the extra work and time to cool down and store the rice for that later 2nd stage, then your going to have to have another mise en place of all the ingredients needed for the second stage and some stock heated on the stove which for all intense and purposes will be much much longer in the long run than if you just made risotto from start to finish for a particular meal, it takes about 20 minutes to make it from start to finish, where you'll probably need at least 15 or so minutes just setting up to start the 2nd stage, let alone then cook the risotto. Basically you could have cooked risotto from start to finish before you even got the risotto on a sheet pan and in the freezer.\n\nThe 2 stage is for restaurants really and that's just for time constraints and many Italian restaurants actually refuse to do that and will inform their quests that it will take extra time for the risotto, which is actually preferred, so doing this at home is actually reducing the percentages of a good risotto simply because even in the restaurant setting doing a 2 stage is very elusive for most restaurants and cooks and chefs and the reason I said I generally don't bother ordering risotto. \n\nSorry for the word salad but I think this is an important consideration. Use your rice cooker for a different rice, would be my recommendation. I can give you a decent description of the methodology to make a decent risotto if you want.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " yes, chef... I'll trudge back to the kitchen dragging my apron behind me and start again.\n.\n.\n.\nEdit: not a word salad if it helps comprehension, which it did. Thank You.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Costco Products You Have Tried And Your Opinion Of Them", "loss": false, "prefix": null }, { "from": "human", "value": " An offshoot of the Trader Joe's thread. I think it's time. I'll go first.\n\nWe we shopping at Costco today and saw chicken wings at one of the free sample stations. This is a primo free sample so we went for it. They are frozen Korean BBQ Style Chicken Wings.\n\n\n\n\n\n\n\nWe really liked the samples so we bought a bag of these wings and had them for dinner tonight. They are really tasty. The usual salt bite typically linked to foods where soy sauce is a significant contributor. There is a faint bit of a gentle heat I can feel as I sit here typing. We highly recommend them.", "loss": false, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I recommend the Costco muffins from the bakery - both the blueberry and the double chocolate. Also the New England style chicken salad. I get those whenever I spend time with my cousin up in Norfolk.", "loss": true, "prefix": "cjmmytunes:" }, { "from": "human", "value": " Costco Butter Croissant - AH YUM!!!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " I wanna say that there are a bunch of food items that come and go.\nThere have MANY over the years that we just LOVED and then one day, they were gone.\nI try my dangdest not to get to hook on too many NON-Kirkland brand items.", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " This is a dup - \n\n\n\n- of a big name, expensive brand - you know which one \nThese are sold in the freezer case right next to the other brand at more than twice the price!\nI pop a few of these in the Air Fryer, it takes minutes, and serve it up most times with a salad.", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " I don't recall ever buying a Kirkland product I wasn't satisfied with -- food or otherwise.\n\nI really like their garlic products, which are from California garlic, not Chinese like most other brands in the supermarket. The California Granulated Garlic is excellent. In fact, all the Kirkland spices and seasonings I buy are very good. I always buy their black peppercorns for my grinder, and their coarse ground pepper for my pepper shaker.\n\nThey also have good roasted peanuts in big plastic jars. They are salted, but not overly so. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I get small pack (in a big pack) of smoked salmon. Being smoked salmon, of course it is not cheap. But cheaper than having to either throw away smoked salmon not used or eating to excess something you've had your fill of. Sort of ruins it, eh? \nI'll post a pic tomorrow. Please remind me. oops after midnight, so I'll post later today...", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI get small pack (in a big pack) of smoked salmon. Being smoked salmon, of course it is not cheap. But cheaper than having to either throw away smoked salmon not used or eating to excess something you've had your fill of. Sort of ruins it, eh?\nI'll post a pic tomorrow. Please remind me. oops after midnight, so I'll post later today...\n\t\t\nClick to expand...\n\n\nThey sell other individually vacuum sealed frozen fish in big bags. I like it, because I cook for myself, and I can pull one out at a time, and it will be nearly as good as fresh fish. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What kind of Jewish Ashkenazi foods do you know?", "loss": false, "prefix": null }, { "from": "human", "value": " i ordered a lot of this food from a restaurant and want to see who is a bit familiar here.\n\npersonally im not ashkenazi but i like the food..\ni dont eat many things but some of them i do..\n\nif you want some pictures let me know\n\nsomething to die for is the sweet salty peppery big white beans that are served cold. it is just a snack but a good one.. its called בובעס in haredi communities..\n\nif i already asked in the past (there is a chance) let me know. i ask a lot on the internet and dont always remember what i already asked..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " בובעס\nI don't know that I've heard of it, ever. \nSweet, salty, hot, that sounds delicious. What kind of beans are used? Fava, lima, other? \nGoogle translates it to 'babes'.\nבובעס", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " i think its lima beans. it is the biggest white bean. i included a picture too\n\ni guess this is just a nick name for the snack", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " You can cheat and make something similar using canned chick peas. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tArbes - Jewish-style salt-&-pepper chickpeas \| Family-Friends-Food\n\t\t\t\t\t\n\nArbes is a traditional Jewish dish of boiled and seasoned chickpeas. Though simple, this delicious dish is nutritious and incredibly moreish!\n\n\n\n\n\t\t\t\t\tfamily-friends-food.com", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " sorry\nit is not even similar.\ni can search for a hebrew recipe for בובעס\nand then we can translate with a translator app..\n\nedit.. i didnt find one", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " here are some pictures of different dumplings, potato kugel, cholnet, kishke, rice, smoked beef breast, and more", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I'm familiar with this Montreal food. I'm pretty sure it qualifies as Ashkenazi food. In Quebec, we call it \"smoked meat\". Elsewhere, it's called \"Montreal style smoked meat\". I'll put a link to the Wikipedia article. I thought it was quite interesting. It gives some history of this food.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMontreal-style smoked meat - 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": " I worked in a well-known building, Place Ville Marie, when I first moved to Montreal, PQ. Just below the mezzanine was the food court, the line-up for a smoked meat was always very long. You rushed from the office to the elevators to get there and this was my \"go-to\" when I bought my lunch. Delish! Exactly like your picture taxy! It was a few years before I ever got to \"Bens\" or \"Dunn's\" for a smoked meat.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tYou can cheat and make something similar using canned chick peas. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tArbes - Jewish-style salt-&-pepper chickpeas \| Family-Friends-Food\n\t\t\t\t\t\n\nArbes is a traditional Jewish dish of boiled and seasoned chickpeas. Though simple, this delicious dish is nutritious and incredibly moreish!\n\n\n\n\n\t\t\t\t\tfamily-friends-food.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nThat recipe seems very close to the description of flavors and first picture and of the post. \nSome of the recipes for arbes ashkenazi (Arbes – אַרבעס) chickpeas, cook the dry beans with water, sugar, salt, and pepper in an IP.\n\n\n\n\n\n\t\t\t\t\t\tISO heimish arbes (slightly sweet and pleasantly peppery) \| Imamother\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.imamother.com\n\t\t\t\t\n\n\n\n\nI would try that.\nThere's another simple recipe for something similar, Korean soy beans-seasoned and cooked until dry and caramelized with soy sauce (the salty part), and sugar (the sweet part), usually garnished with sesame seeds. I make it once in a while for having on salads.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " the only food that isnt askenazi is the smoked beef. in america the jewish used to make brisket. but smoking it is not that old..\nso its the only exception.\ni ordered it because i wanted to taste.", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " How old does the recipe have to be for you to consider it Ashkenazi food?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " ashkenazi food was prepared in europe.\nbut when some jewish people came to america they changed it to some extent.", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " and so did you like the smoked beef?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tand so did you like the smoked beef?\n\t\t\nClick to expand...\n\nvery nice\nbut i will eat it only occasionally\nactually i had a smoker in the past but i didn't always had a good results back then. i had more success with short ribs than brisket.\n\nwhat do you think?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " a better picture of the sweet beans along with fried eggplants and kishke", "loss": true, "prefix": "SEEING-TO-BELIEVE:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I was gifted a bottle of Cognac, now what?", "loss": false, "prefix": null }, { "from": "human", "value": " I was gifted a bottle of Cognac, but I do not drink.\nI can re-gift it, but I was wondering if there is anything I can do from a cooking aspect?\nIf you guys do anything with it , let me know.\nDont worry about the vegetarian thing, I just need ideas and a direction, and Ill figure out the rest.\n\nThanks", "loss": false, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I understand they're great to flambé with. Maybe hot dog in a bun flambé??", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " You can invite me over for after dinners. \nMatter of fact you can invite me for dinner too!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Some recipes of bouef bourguignon use cognac.\n\nYou can substitute Bourbon, brandy, and cognac interchangeably in most recipes.\n\nBourbon chicken. Shrimp cognac. Lots of dessert recipes. Cognac is great for flambe.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " It can be used in cooking and for flambeing. I've always understood (but haven't done it) that if you do use it in a recipe - add it towards the end of cooking as the heat could destroy the flavours.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Bananas foster", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tBananas foster\n\t\t\nClick to expand...\n\n\nThat uses rum and banana liquor. \n\nCognac is great for cooking. There is flambé, of course, but it is also good for braising and sauces. I've used it in coq a vin, and to make a peppercorn sauce for steak au poivre, with great results.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tThat uses rum and banana liquor.\n\nCognac is great for cooking. There is flambé, of course, but it is also good for braising and sauces. I've used it in coq a vin, and to make a peppercorn sauce for steak au poivre, with great results.\n\nCD\n\t\t\nClick to expand...\n\nMy aunt used Cognac to flambé.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tMy aunt used Cognac to flambé.\n\t\t\nClick to expand...\n\n\nI was only referring to Bananas Foster, something I've made dozens of times. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI was only referring to Bananas Foster, something I've made dozens of times.\n\nCD\n\t\t\nClick to expand...\n\nMy aunt used Cognac for Bananas Foster. She didn't like rum. It really isn't a big deal to switch.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " You could make brandy preserved prunes or fruit but if you don’t enjoy brandy you \nprobably won’t enjoy it.\n\nHere is one of many basic recipes.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBrandied Fruit Is a Great Way to Preserve Summer's Bounty\n\t\t\t\t\t\n\nEnjoy the taste of summer year-round by preserving fruits in brandy. Brandied fruit is delicious on ice cream, pound cake, or as is with cream.\n\n\n\n\n\t\t\t\t\twww.thespruceeats.com", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Fruit cake?", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI was gifted a bottle of Cognac, but I do not drink.\nI can re-gift it, but I was wondering if there is anything I can do from a cooking aspect?\nIf you guys do anything with it , let me know.\nDont worry about the vegetarian thing, I just need ideas and a direction, and Ill figure out the rest.\n\nThanks\n\t\t\nClick to expand...\n\nCognac is great for marinades. Give it a try with steak or pork!", "loss": true, "prefix": "knowledge keeper:" }, { "from": "gpt", "value": " knowledge keeper said:\n\n\n\n\t\t\tCognac is great for marinades. Give it a try with steak or pork!\n\t\t\nClick to expand...\n\nIt’s great with sautéed mushrooms too!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tFruit cake?\n\t\t\nClick to expand...\n\nYes, fruit cake! I make a fruitcake with nuts and dried and candied fruit, put together with wheat flour, flax seed, honey, mostly fruit and nuts very little 'cake'. I also soak the dried fruit to soften it in whatever liquor before I assemble it. \n\nCherries Jubilee. \nCognac Vanilla. https://marydisomma.com/blogs/recipes/homemade-cognac-vanilla-extract", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Looks like Im going to keep it and play around with it.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " I think my favourite thing to use brandy for is brandied peaches, and I don't really care for brandy as a drink, only as an ingredient. I got the recipe from the 1974 edition of Joy of Cooking. It doesn't seem to be included in the 1997 edition.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " The cognac I use is for cooking, and here's a tip - it comes with one of those cork tops (they may have changed it by now - it's been ages since I bought any), along with a number of French liqueurs I use, and what I do with those is put on one of those rubber Vacu-Vin tops, which are used to suck the air out, and the liquors last much longer, even when down at the bottom levels. Something to think about, when you don't use them very often.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Desserts like butterscotch pudding with some cognac, dried fruits with cognac. I remember having a wonderful grainy mustard that had cognac in it....but I cannot remember where. Perhaps Andy's hotdogs with cognac-mustard!\n\nNot vegan, but I have had some very nice pates made with cognac.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tIt’s great with sautéed mushrooms too!\n\t\t\nClick to expand...\n\nYes! I love brandied mushrooms ! Esp with a good steak", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tomatoes dried in a sun dried style?", "loss": false, "prefix": null }, { "from": "human", "value": " Has anyone here dried tomatoes to use as sun-dried tomatoes are used? If so, please tell me how you did it and how you liked the results.\n\nI am looking for information. I would like to try drying tomatoes in such a way that they can be used in recipes that call for sun dried tomatoes.", "loss": false, "prefix": "taxlady:" }, { "from": "gpt", "value": " I used a dehydrator, Taxy....so I have nothing to help. But the results were great!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Sun dried tomatos, where are they in market?\n\t\t\t\t\t\n\nWhere do i find these in the market? I've been wanting to try these for years. Are they in the dried fruit ilse like raisens? I think I saw some in a small jar next to the olives, but thay were like in oil. Eric, Austin Tx.\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " I dry mine in the dehydrator too. I usually slice them. If you actually leave them in the sun they need to be protected on top by a screen or something to keep bugs off. \nI freeze them or put them in plastic containers in the pantry. When using them I cut them in smaller pieces with a kitchen scissors.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSun dried tomatos, where are they in market?\n\t\t\t\t\t\n\nWhere do i find these in the market? I've been wanting to try these for years. Are they in the dried fruit ilse like raisens? I think I saw some in a small jar next to the olives, but thay were like in oil. Eric, Austin Tx.\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\nThank you. Yeah, I figured dehydrated would be too dry. I bought a few times, years ago. They always got hard and useless before we finished them. \n\nDid someone give you the instructions for that? I was wondering just how dry they needed to get. Leathery sounds like the stuff I've bought, until it got hard.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tI dry mine in the dehydrator too. I usually slice them. If you actually leave them in the sun they need to be protected on top by a screen or something to keep bugs off.\nI freeze them or put them in plastic containers in the pantry. When using them I cut them in smaller pieces with a kitchen scissors.\n\t\t\nClick to expand...\n\nDo you just dry the tomato slices, with nothing on them, in the dehydrator? What temperature? How long? Have you figured out a test to know when they are done?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " From\n\n\n\n\n\nTo", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " @taxlady I dry them (on parchment with nothing on them) until they are crisp and completely dry for storing at room temperature.\nI dry them at about 125 deg F, for many many hours sometimes a whole 24 hours depending on the thickness of the slices.\n\nIf what you are looking for is a pliable dry tomato slice, then only dry until they feel just right, I can only guess at the time, 12 hours. Then keep them frozen so they don't rot or ferment.\n\nHow to test. For complete dryness, they need to cool completely to room temperature, put them in a jar, shake them daily for a week and they should rattle hard against the jar. If they get soft then they need to go back in the dehydrator. It's called conditioning. (the moister portions of the slice give off some moisture and the harder parts suck up moisture until everything is at the same moisture level)\n\nFor a softer pliable slice, cool to room temperature, check for pliability. Once you are happy with it, keep it in the freezer.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n@taxlady I dry them (on parchment with nothing on them) until they are crisp and completely dry for storing at room temperature.\nI dry them at about 125 deg F, for many many hours sometimes a whole 24 hours depending on the thickness of the slices.\n\nIf what you are looking for is a pliable dry tomato slice, then only dry until they feel just right, I can only guess at the time, 12 hours. Then keep them frozen so they don't rot or ferment.\n\nHow to test. For complete dryness, they need to cool completely to room temperature, put them in a jar, shake them daily for a week and they should rattle hard against the jar. If they get soft then they need to go back in the dehydrator. It's called conditioning. (the moister portions of the slice give off some moisture and the harder parts suck up moisture until everything is at the same moisture level)\n\nFor a softer pliable slice, cool to room temperature, check for pliability. Once you are happy with it, keep it in the freezer.\n\t\t\nClick to expand...\n\nThank you. I have instructions for crisp dried tomatoes. What I was looking for is for the pliable, leathery ones. I didn't figure it was too hard. But, if other people here already knew how to do it, I could learn from their experience. Nice to have two similar, but different methods / recipes / instructions / options.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Thank you for that explanation bliss.\n\nI purchased a large container of grape tomatoes. But I will have to dry some of them as there is no way I can finish them all off before they \"head south\". \nI'll do them in the dehydrator, half to the crispy part and half to the pliable stage.\n\ntaxy, because they are small rather than regular size, I will squeeze out the juicy seeds. I won't be particularly diligent in the purge, just for the majority, to lessen the moisture content in order to facilitate drying.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\ntaxy, because they are small rather than regular size, I will squeeze out the juicy seeds. I won't be particularly diligent in the purge, just for the majority, to lessen the moisture content in order to facilitate drying.\n\t\t\nClick to expand...\n\nGetting rid of the seeds before they are dried is the main reason I want to do this. I can't buy sun dried tomatoes without seeds.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Things that have a skin surrounding the soft parts, like blueberries, grapes, cranberries, and cherry tomatoes, need to be cut open or somehow exposed to the air to dry. (blanched, holes poked in them, frozen and thawed) Otherwise they take 2 or 3 times longer to dry.\n\nFor cherry tomatoes, if you cut them in half, you could dry them that way or squeeze out the seeds then, keeping them open to the air.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I use olive oil and sea salt and sometimes herbs as well when I oven dry which renders them more pliable and I store them in jars with more olive oil to cover and make them exclusively this time of year where I live. I prefer this method to completely drying them out and I feel they retain their flavor better and are more pliable so I can use them without reconstituting them. they are just more versatile in a restaurant setting and delivering maximum flavor. I use cherry and roma tomatoes generally. I vac pack them also for later use and they can be frozen as well.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " In that case taxy I would use Roma type tomatoes. Fewer seeds and gel in the first place. Easier to purge. If they are not particularly big then halving them lengthwise should be fine and give you nice thick halves. Very large ones (which I've been seeing lately) I would slice across (equator wise) and seed them that way.\n\nPicton, bliss - what is the shelf life of the tomatoes if they are still pliable? If they are in oil is the shelf life like canned?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tIn that case taxy I would use Roma type tomatoes. Fewer seeds and gel in the first place. Easier to purge. If they are not particularly big then halving them lengthwise should be fine and give you nice thick halves. Very large ones (which I've been seeing lately) I would slice across (equator wise) and seed them that way.\n\nPicton, bliss - what is the shelf life of the tomatoes if they are still pliable? If they are in oil is the shelf life like canned?\n\t\t\nClick to expand...\n\nI don't think it matters a lot, how many seeds they have. It's not going to make much difference when I'm removing them. I don't want to put constraints on which types of tomatoes I can buy for this.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Taxy, when I get tomatoes that are getting a bit soft, I will dry them in the oven and use them in pasta sauces. They are amazing and I believe that you will get the results that you are seeking with the same method.\n\nUse small to medium tomatoes. (Yeah, you can use large ones but since you are selecting what you are drying, try to get uniform tomatoes.) I would use Roma or San Marzano tomatoes if you have a choice.\nWash and dry them well.\nSlice them in half. (You can remove the seeds at this point if you want.) Place them skin-side down and cut side up on parchment on a baking sheet. Sprinkle with a bit of salt. (Kosher, sea salt, Mortons, whatever.)\nPlace in the middle of a pre-heated oven at 120 degrees Celsius.\nGo do something else for 2.5 to 3.5 hours. Check them...are they leathery like you want? If so, pull them out and let them cool. If not, place them in for another hour or four. Sometimes, to get leathery tomatoes, it will take up to 8 hours. It really depends on the moisture in them. They should be shrunken and shriveled and leathery.\nLet them cool. You can store them in an air-tight jar OR...plunk them into olive oil with whatever else you want to add in: Basil. Garlic. Whatever.\nMy paternal grandmother used to dry tomatoes in the sun. All I remember of it was she sliced them on a mandolin to about 1/4 inch slices. She always salted them and placed them on a frame that would be hung and had window-screen like mesh on it. She then covered them with another piece of mesh to keep bugs away. She then hung them from the clothesline pole. The frame had four ropes that connected to the frame and went up to a point. She could add other frames, but would place anything drying above anything that was new to drying. She would store in canning jars because it was air tight. If she did not use them within a time that I do not remember, she would place the jar in the freezer after she got one. Mind you, I never tried this. And I do not know how long it would take. I do know she would check them around noon each day after the morning dew had dissipated.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Thanks everyone, I think I have the gist of how to do this now. Next question, I will be doing this in my toaster oven. My toaster oven has convection. It has settings for dehydrate. Other than how fast it dries, do you think using the fan will have any effect on the result?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tКто-нибудь здесь использовал сушеные помидоры, как вяленые на солнце? Если да, то расскажите, как вы это делали и как вам понравился результат.\n\nЯ ищу информацию. Я хотел бы попробовать высушить помидоры таким образом, чтобы их можно было использовать в рецептах, где требуются вяленые помидоры.\n\t\t\nClick to expand...\n\nOh, for sure! I tried using dried tomatoes instead of sun-dried ones, and it's a cool thing! Here's how I did it: first, I sliced the tomatoes thinly. Then I laid them out on a rack in the oven, seasoned them with salt and pepper, and dried them at a low temperature (around 60-70 degrees Celsius) for a few hours until they were completely dry.", "loss": true, "prefix": "knowledge keeper:" }, { "from": "human", "value": " Yes, the fan definitely helps with the drying. Driving off or just moving around the moisture laden air is the point of it.\n\nI suggested roma as there is more meat, less seeds and gel, as compared to say traditional beef eater type tomatoes. Less seeds and gel, the quicker and less messy your job. More return for your efforts.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tYes, the fan definitely helps with the drying. Driving off or just moving around the moisture laden air is the point of it.\n\nI suggested roma as there is more meat, less seeds and gel, as compared to say traditional beef eater type tomatoes. Less seeds and gel, the quicker and less messy your job. More return for your efforts.\n\t\t\nClick to expand...\n\nYour take on the fan is logical. I just want to know if there are gotchas that anyone knows about. Sometimes when drying food a phenomenon called case hardening occurs. It's when the outside gets so dry that no more moisture is drawn out of the food by the dehydrator, but the inside isn't dry yet.\n\nI think the job is equally messy, whether it's smaller meatier tomatoes or bigger ones. I take the seeds out of tomatoes all the time. I have a fair amount of practice with that now. I think the bigger tomatoes are actually less work. But, I will be buying tomatoes from Lufa Farms, so I only have a certain amount of control over what size tomatoes I get. It's not like I can choose them individually, as one does when one is in the store.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Baking while storing pizza stone in oven?", "loss": false, "prefix": null }, { "from": "human", "value": " I might do a few tests to see the rammifications, but I was wondering if anyone else does this.\n\nI have a pizza stone, and it's incredibly convenient for me to store it in the bottom rack inside my oven.\n\nI have an electric oven with bottom and top coils/heat elements.\n\nWill things bake unevenly/poorly if I use the oven while the pizza stone sits on the bottom rack? While I've used the oven with stone inside for braising/roasting with little issue, I'm wondering if cookies/sensitive baked goods would turn out poorly if I just preheated the oven as normal then put the baked good in the oven with the stone chilling in there.\n\nI know a stone is a heat sink. Should I just take it out whenever baking cookies/cakes/popovers, etc?\n\n(I also preheat my oven and forget it's in there, so I don't wanna really take it out that hot since I hear pizza stones can crack from thermal shock.)", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I have a friend who did that test. The main thing he noticed is that it takes a lot longer for the oven to heat up, because of the extra thermal mass. But, on the plus side, the oven holds a steadier temperature for the same reason. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I have a gas oven. I have kept a pizza stone on the bottom of the oven for many years. The only time I take it out is after running the self cleaning cycle to wipe off any ash. AlI my baked goods turn out the way I expect.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " i used to keep mine in the oven on the bottom rack. i wouldn't put pans on it for baking, so half my oven didn't get used often. now i bake usually on both racks. i don't see putting it in the oven as a problem.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Exactly like @caseydog says...", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tI have a gas oven. I have kept a pizza stone on the bottom of the oven for many years. The only time I take it out is after running the self cleaning cycle to wipe off any ash. AlI my baked goods turn out the way I expect.\n\t\t\nClick to expand...\n\nDitto!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Yes, having stone in the oven stabilizes the temperature in the oven. It's a good thing to do.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " I totally get where you're coming from. I also have a pizza stone and love the convenience of leaving it in the oven. From my experience and what I've read, the stone can indeed act as a heat sink, which might affect how evenly your oven heats up.\n\nFor things like braising and roasting, it doesn't seem to make a big difference, but for more sensitive baked goods like cookies, cakes, and popovers, the stone could potentially cause uneven baking. The bottom rack placement might cause the bottom of these baked goods to cook faster than the top, resulting in uneven texture and doneness.\n\nIf you’re concerned about this, you might want to remove the stone when baking more sensitive items. I know it can be a hassle, especially when it’s hot. One trick is to plan ahead and let the stone cool down before taking it out, or if you often forget it's in there, maybe set a reminder or leave a note on the oven.\n\nAnother option is to experiment with and without the stone and see if you notice a significant difference in your baked goods. Every oven is a bit different, so a little trial and error might help you find the best approach. Good luck with your baking!", "loss": true, "prefix": "alfrescouk:" }, { "from": "human", "value": " It sounds like you’ve got a good setup, and your concerns are valid. Using a pizza stone in the bottom rack can definitely affect how your baked goods turn out, especially for sensitive items like cookies or cakes. The stone retains and radiates heat, which can lead to uneven baking, especially if it’s close to the heat source. For cookies, cakes, and other delicate bakes, it might be best to remove the stone to avoid potential issues with uneven cooking or browning.\n\nHowever, if you forget it’s in there, one option could be to place it on a higher rack or even try testing how your bakes turn out with the stone in place to see if there’s a noticeable difference. You could also leave it in the oven while it cools down after baking pizzas, so it’s easier to remove without risking thermal shock.", "loss": true, "prefix": "alfrescouk:" }, { "from": "gpt", "value": " alfrescouk said:\n\n\n\n\t\t\tI totally get where you're coming from. I also have a pizza stone and love the convenience of leaving it in the oven. From my experience and what I've read, the stone can indeed act as a heat sink, which might affect how evenly your oven heats up.\n\nFor things like braising and roasting, it doesn't seem to make a big difference, but for more sensitive baked goods like cookies, cakes, and popovers, the stone could potentially cause uneven baking. The bottom rack placement might cause the bottom of these baked goods to cook faster than the top, resulting in uneven texture and doneness.\n\nIf you’re concerned about this, you might want to remove the stone when baking more sensitive items. I know it can be a hassle, especially when it’s hot. One trick is to plan ahead and let the stone cool down before taking it out, or if you often forget it's in there, maybe set a reminder or leave a note on the oven.\n\nAnother option is to experiment with and without the stone and see if you notice a significant difference in your baked goods. Every oven is a bit different, so a little trial and error might help you find the best approach. Good luck with your baking!\n\t\t\nClick to expand...\n\nI don't agree that the stone could cause uneven or faster baking on parts of the baked goods.\n\nThe stone is never hotter than the rest of the oven. If the prescribed temperature for baking an item is 350ºF and the oven os 350ºF, the stone won't be more than that. The stone is slow to respond to heat changes (similar to cast iron pans) so once it's heated to temp would serve to promote more even oven temperatures. it would reduce temperature swings caused by the oven's on/off cycling to maintain a more even temp.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tI don't agree that the stone could cause uneven or faster baking on parts of the baked goods.\n\nThe stone is never hotter than the rest of the oven. If the prescribed temperature for baking an item is 350ºF and the oven os 350ºF, the stone won't be more than that. The stone is slow to respond to heat changes (similar to cast iron pans) so once it's heated to temp would serve to promote more even oven temperatures. it would reduce temperature swings caused by the oven's on/off cycling to maintain a more even temp.\n\t\t\nClick to expand...\n\nThat certainly sounds logical. It certainly seems most likely to me that the pizza stones would make the oven temperature more uniform, not less.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Andy, that's how I always believed it works and once I got my stone I kept it in the oven never to leave until I moved.\n\nSame as boiling water. It boils at 212f or 100c. It doesn't get any hotter than that no matter how high the heat under it is. \nOnce water is boiling turn the heat down! As long as it is still bubbling it is at the boiling temp!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tThat certainly sounds logical. It certainly seems most likely to me that the pizza stones would make the oven temperature more uniform, not less.\n\t\t\nClick to expand...\n\n\nAs I mentioned before, the stone does stabilize the temperature, as my friend determined when he tested baking both with and without the stone. The only difference he found was the time needed for the oven to reach the set temperature... it took longer with the stone. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tAs I mentioned before, the stone does stabilize the temperature, as my friend determined when he tested baking both with and without the stone. The only difference he found was the time needed for the oven to reach the set temperature... it took longer with the stone.\n\nCD\n\t\t\nClick to expand...\n\nI recall an episode of ATK about cooking pizza. They recommended preheating the oven to its maximum temperature then continuing to preheat for an hour to ensure the stone had reached the set temp. Its density and conductive properties make is slow to heat like cast iron.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Wow, anybody who is willing to run the oven for over an hour at maximum - just to cook a pizza for 10 minutes, should seriously think about getting one of those freestanding pizza ovens.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Sick stomach after cooking chicken", "loss": false, "prefix": null }, { "from": "human", "value": " Question for more experienced cooks about cooking chicken.\n\nRecently, I've been cooking a lot more as I'm solo and trying to save $. One of my usuals is chicken thighs.\n\nThere have been a number of occasions where I have woke up in the morning feeling stomach sick, and have moderate diarrhea. I can still go to work, though it's not fun.\n\nIn my mind, it was because the chicken was slightly undercooked. I used to use an air fryer, so instead I switched to an oven and I think that helped. So instead of cooking at say 350 deg for 30 min in an air fryer etc, I started cooking at 400 deg for 40 minutes and even though the chicken comes out looking overcooked I'd rather be safe.\n\nBut yesterday, I got some bone in, and cooked 400 for 40 min and felt sick this morning. Was the bone the difference?\n\nI would like to get an opinion on whether undercooking chicken by a little bit should have this effect on people and if so, what to do about it? My main concern is creating sustenance for the week, so I'm open to all suggestions. I can even switch cooking methods or meat if need be, but would like not to switch to beef.", "loss": false, "prefix": "jobaba:" }, { "from": "gpt", "value": " I would add for anybody who reads this that this whole time I've assumed ovens work by convection. In other words, it doesn't matter if you cook 1/2 lb of chicken of 2.5 pounds, the temp and time are the same. But usually I cook 2 pounds at a time", "loss": true, "prefix": "jobaba:" }, { "from": "human", "value": " I'd be a little more concerned that chicken was spoiled to begin with than undercooked.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " First of all, you need to stop guessing when the chicken is cooked through. Buy a digital instant read thermometer (less than $20.) and check the internal temp in a few places. 160ºF to 165ºF is considered safe. \nFor chicken thighs, I prefer the meat be cooked to a higher temperature for a better texture. Cook them to 185ºF. To speed the cooking of a bone-in thigh, cut a slit along both sides of the thigh bone so heat can better penetrate the interior. \nAs medtran said, there is the possibility the meat is not fresh and could be the problem. Once meat has started to spoil. cooking it will NOT make it safe.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Ditto to both Andy and medtran's comments. \n\nYour chicken should be cooked within 2 or 3 days from bringing it home from the store. If not able to cook within that time - throw it in the freezer!\n\nAnd should be eaten within 2 to 3 days after cooking.\n\nShould be refrigerated within approx. an hour after cooking. In this summer heat we've been having across most of North America it is important to pay attention to that.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Welcome to DC.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " in the hot summer, 3 days might be too long from the store to being cooked. I know it is for us.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tFirst of all, you need to stop guessing when the chicken is cooked through. Buy a digital instant read thermometer (less than $20.) and check the internal temp in a few places. 160ºF to 165ºF is considered safe.\nFor chicken thighs, I prefer the meat be cooked to a higher temperature for a better texture. Cook them to 185ºF. To speed the cooking of a bone-in thigh, cut a slit along both sides of the thigh bone so heat can better penetrate the interior.\nAs medtran said, there is the possibility the meat is not fresh and could be the problem. Once meat has started to spoil. cooking it will NOT make it safe.\n\t\t\nClick to expand...\n\n\nTaxy, I'd go higher on thighs. They have more intramuscular fat, and won't dry out qt 175, or even higher.\n\nBTW, The My fried chicken sandwich Wednesday day had me feeling sick all day Thursday. I probed it all over ind it was done. I don't know what happened. My next step in an oil change for the deep fryer.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Are you speed reading casey? LOL", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tAre you speed reading casey? LOL\n\t\t\nClick to expand...\n\n\nMissed Andy's post. \n\nMust have scrolled too fast.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I need to cook my chicken thighs until they are around 175 to 195 degrees Fahrenheit or they do not set well with me. People say, \"Oh, that is too high and you will overcook them.\" Maybe...but I have yet for someone to turn down dinner because I cook them that high. 165 degrees always tastes undercooked to me.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " That is not too much for thighs. Breasts would be dry and tough, but thighs can take it.\n\nI also have issues with chicken thighs if I don't cook them to at least 175F. I feel a bit nauseated. I don't actually get sick, but just don't feel right. Perhaps the intramuscular fat doesn't fully render at a lower temperature? I don't know. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " That's interesting that some folks have to make sure the chicken thighs get cooked to well over 165°F. I'll have to start paying attention. I know there have been times that the chicken thighs were a little weird, as though they were a bit under cooked. Never worried about that, since I always use an instant read thermometer to make sure that they were cooked to at least 165°F.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " According to what I've learned, the only reason to cook thighs beyond 165ºF is to improve the texture for the meat. It has nothing to do with food safety.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tAccording to what I've learned, the only reason to cook thighs beyond 165ºF is to improve the texture for the meat. It has nothing to do with food safety.\n\t\t\nClick to expand...\n\n\nI agree that a higher temperature for thighs improves texture. I've noticed that. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I am wondering if the way chickens are raised have something to do with the stomach problems...\n\nI actually normally cook my chicken over charcoal fire and even the breast meat does not get dry. Or I use it in a stew/curry and it definitely doesn't", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Another clue to check if chicken thighs are cooked properly is to see if the meat comes off easily from the bone. \nI hardly ever cook chicken in the Summer months because it's a long, slow-cooking procedure, for more than an hour, whether it's in the oven or pan cooked. \nUnless I grill thin slices of chicken breast, or fry them coated in batter and breadcrumbs. This is much quicker. \nLet's say it's easier to cook chicken without bone, but it must be fresh to start with. I agree that it shouldn't be kept in the fridge for too long, either cook it the same day, the day after at the latest or freeze it. \nYou should check on the packet at the supermarket to see how long it's already been in their refrigerator! I only buy it if it's been packed the same day. Unless you have a reliable butcher's near you that you can trust.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " Thank you for all the replies.\n\nI will improve my meat handling and I have already procured a thermometer.\n\nIt's been pork chops for the past few days, but chicken legs tonight.\n\nI'll cross my fingers!!", "loss": true, "prefix": "jobaba:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: General FYI: When Flour No Longer Acts Like Flour?", "loss": false, "prefix": null }, { "from": "human", "value": " Presumably most here know that (even without any contamination by assorted bugs, mould, etc) flour has a shelf life. What that shelf life is one of those \"it depends\" things, including what you're going to use the flour for.\n\nI inadvertently did an experiment on that question last night.\n\nWhile looking around in the basement of my parents' home looking for any old recipes my mom saved from my grandmother that might relate to my search for finnan haddy/cullen skink recipes, I saw some of those five gallon white plastic pails like restaurants get oils, sauces, etc in, nestled in a back corner under the stairs. I didn't notice them while executor for our parents' wills when they died three months apart back in 2009... I didn't do a detailed house cleaning at the time; I was involved in deployments to Afghanistan, etc.\n\nInside those white pails are vac sealed packages of all purpose white flour with packets of silicon dryer in cheesecloth sealed inside. Mom and Dad must have had a few prepper moments before they died, I guess, although if so none of us ever heard them mention it. Anyways, the flour has been stored in the equivalent of a blacked out root cellar with no temperature fluctuations for at least 15 years in those vac packed plastic bags.\n\nSo out of curiosity I whipped together a Yorkshire Pudding/German Pannocoek mixture with a couple of eggs and a bit of milk and this flour to have for breakfast this morning, stuck it in the fridge overnight as per usual, pulled it out to warm to room temperature and then poured into a 8\" cast iron skillet preheated with a bunch of clarified butter to 450 F. and then waited 20 minutes to see what happened.\n\nWhat I got was a big round thick pancake looking disc in the bottom of the cast iron skillet instead of the usual big mushroom growing out of the cast iron frying pan almost hidden beneath it. I was laughing to the point I forgot to take a picture of the sad, sad evidence before my eyes, staring forlornly back at me from the smoking hot cast iron frying pan.\n\nIt certainly looked nothing like what I usually see happening when this recipe is cooking in the oven:\n\n\n\n\n\n\nAnd I ate it because I still had to have some breakfast.\n\nNot bad... nothing special about the taste either good nor bad; if it was a recipe I'd never bother again. \n\nCertainly nothing like the usual Yorkshire pudding/German breakfast pancake above (also makes a pretty darned good version of a Toad In The Hole with bits and pieces of sausage and herbs and spices when added to the batter when poured into the smoking hot cast iron pan and oil.\n\nSo I don't use much flour to begin with so I never have amounts getting old (wife has Celiac's disease so the presence of gluten is heavily minimized in the house). But I do know for certain now that flour quits acting like flour after some number of years, no matter how carefully you store it in the cool dark, vac sealed in plastic bags.\n\nMaybe preppers have a method that works to preserve flour for years, but my Mom's efforts failed despite all the fac packing and silicon packets to absorb moisture from inside the vac packed flour.\n\nAs for this pail of white flour and another beside it that has similarly stored brown flour, it appears it will be used to make training snacks used as rewards when training Wirehaired Pointing Griffon puppies. Flavour them with beef and chicken stock and then bake until crispy, I guess. Never met a WPG that didn't like chomping on a treat that crunched like a heavy duty cracker.", "loss": false, "prefix": "Old Airborne Dog:" }, { "from": "gpt", "value": " I usually buy flour in 5-pound bags-AP and Bread flour and occasionally whole wheat flour. They all have expiration dates on them and they are nowhere near 15 years away. Points for your parent's planning ahead. They probably got great sale prices.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " My parents were definitely prepared for the zombie apocalypse. I should confess that some of those tendencies were passed along to me. It is not unknown to discover something with an expiration multiple years away.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Our long term storage contains whole white wheat, whole red wheat, and whole rye, in buckets, in the basement 55 deg F. Whole grains can be stored much longer than flour. \nShorter term, whole wheat flour less than a year old. We had just started running low and we stocked up on the 5 lb containers. These all have a date of packing. When it goes bad it smells bitter as the natural oil in it starts to deteriorate and go rancid. \nI use white flour for baking, mostly for cookies that I make for others. I replace that once a year.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " And so this is why I need a grain grinder.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n\t\t\tAnd so this is why I need a grain grinder. \n\nClick to expand...\n\nYES! \nNow let's see, so then our society loses the electric grid and if you don't have solar, then an electric grain grinder won't work! \nThere is probably a hand operating grain grinder somewhere.?.\nthis-- \n\n\n\n\nRemember the movie The Hunger Games, he hand her a bread bun, she tears it in half to share, and she asks 'is this real'? I think bread would be one of the most difficult things to get in a power outage over a period of months.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " It will fit right in. I do have a plunger washing system and washboard. There is a clothes line on my wishlist.", "loss": true, "prefix": "Kathleen:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: When to use oyster sauce", "loss": false, "prefix": null }, { "from": "human", "value": " is oyster sauce one of those items that you can add to almost any dish", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Taste it. It’s your call. \n\nIt’s thicker and sweeter than fish sauce. Fish sauce and soy sauce can be added in moderation to most savory dishes.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I think so... I add a dash to my chili, my tomato spaghetti sauces, etc. Same-same with anchovy paste.\n\nA little bit of either in moderation gives some of that 'unami' thing. But I wouldn't put it in just anything... certainly isn't going to go into the Thanksgiving mashed potatoes or a cheesecake.", "loss": true, "prefix": "Old Airborne Dog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: When vegetables get slimy are they done", "loss": false, "prefix": null }, { "from": "human", "value": " or do wash the slime off and use?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Depends.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " What vegetables? Frozen or frozen, canned? Okra?", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Like a fresh vegetable that’s been sitting around and now is slimy?", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Yes", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " If you wash the slime off is there any usable part? then go for it. Depends on how strong your phycological stomach is.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " georgevan said:\n\n\n\nor do wash the slime off and use?\n\nClick to expand...\n\nIf your veggies start getting slimy, that's not a good sign. Usually means they're starting to go bad.", "loss": true, "prefix": "Sweetbun:" }, { "from": "gpt", "value": " You need to use your own judgment.\n\nFor me, slimy greens are pretty much a total loss.\n\nIs salvaging slimy vegetables worth the effort, gas or electric, additional ingredients, etc…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " They are however, great for the compost - heck, they are halfway home!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Normally, if vegetables have gone slimy, I pitch them out. But if it's something like, say, a bell pepper that just has one small area starting to go bad or a cut edge (of a pepper that's already been partially used) feels slimy, yet the rest of the pepper seems to be fine, I'll just cut the slimy/bad parts off, then wash the pepper and go ahead and use it.\n\nIt really depends on how large the bad/slimy area is. If it's more than halfway ruined, it's going into the trash.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tNormally, if vegetables have gone slimy, I pitch them out. But if it's something like, say, a bell pepper that just has one small area starting to go bad or a cut edge (of a pepper that's already been partially used) feels slimy, yet the rest of the pepper seems to be fine, I'll just cut the slimy/bad parts off, then wash the pepper and go ahead and use it.\n\nIt really depends on how large the bad/slimy area is. If it's more than halfway ruined, it's going into the trash.\n\t\t\nClick to expand...\n\nThat's pretty much how I handle it too.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " If your vegetables are getting slimy, you need to sit down and ask yourself why you keep buying too many fresh vegetables.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Don’t eat slimy veggies", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Easy meals for when you just don't want to cook.", "loss": false, "prefix": null }, { "from": "human", "value": " We all have those days. You want to eat something good, but just don't have the energy or motivation to cook. What is your go-to meal on those days?\n\nThis is mine, Takes fifteen minutes. A pre-baked pizza crust, some sauce, shredded mozzarella, a drizzle of EEVO and some fresh basil from my garden (when available). Twelve minutes in a 400F oven. What's yours?\n\n\n\n\n\n\nCD", "loss": false, "prefix": "caseydog:" }, { "from": "gpt", "value": " i almost always have some frozen meal-sized containers of pasta sauce. So in the time it takes to boil water and cook pasta, I have a meal. Sometimes that pasta is store bought ravioli.\n\nSpaghetti alla carbonara is also a quick meal.\n\nBreakfast for dinner.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Cheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tSpaghetti alla carbonara is also a quick meal.\n\nBreakfast for dinner.\n\t\t\nClick to expand...\n\n\nBoth of those are easy meals. Thanks. Carbonara when I have the ingredients. I have had breakfast for dinner many, many times. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tCheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.\n\t\t\nClick to expand...\n\n\nAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now., \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Noodle soup..\nBring hot water to a running boil.\nAdd Thai red curry paste and/or pad prik pao.\nSliced onion, quartered tomato and whatever else you fancy (still hard boil) + fish sauce or soy. Bitof lime juice if you like.\nMaybe an egg.\nThen 2 minute noodles, cover, turn of hear and let stand for 1 or 2 minutes and done", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tCheese, crackers and a bottle of wine.\n\nand/or peanut butter and _____ sandwich.\n\t\t\nClick to expand...\n\n\n\n\ncaseydog said:\n\n\n\n\t\t\tAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now.,\n\nCD\n\t\t\nClick to expand...\n\nBetween the two of you, the power of suggestion overwhelmed me. I just went downstairs and made myself a snack. Stoned Wheat Thins crackers - Boursin, the garlic and fine herbs one on three crackers and Danish blue cheese on one cracker.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I have several easy meals for when I'm uninspired or too tired. What I choose will depend on what I have to hand. It could be a simple omelette with scallions and feta or other cheese and toast. It could be \"bachelor surprise\", which is ground meat or already cooked meat stir fried with veggies from the freezer. Usually I just pick several kinds among what's in my freezer. Sometimes I'll have an \"Asian, stir-fry mix\" of frozen veggies. If I happen to have cooked rice in the fridge or freezer, I'll add some of that. There will almost always be tamari, fish sauce or Worcestershire sauce, and toasted sesame seeds. There might be hot peppers tossed in with the veggies or hot sauce. It gets particularly easy when I happen to have ground meat cooked with onion and then frozen.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " These days, I usually have steam in the bag mixed vegetables in the freezer, six minutes in the microwave and dinner is ready.\n\nUsually with salt, pepper, and a pat of butter other times a bit of sesame oil and a squirt of soy sauce.\n\nWhen I was young and broke it was thin spaghetti tossed with butter or a raw egg, grated cheese and freshly ground black pepper.\n\nand when all else fails!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tAnother good selection. It is midnight here, and I'm feeling a bit peckish. A PB& strawberry jam sammy is sounding rather good right now.,\n\nCD\n\t\t\nClick to expand...\n\nI used to snack on PB&J on an Eggo waffle. Better than bread.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tBetween the two of you, the power of suggestion overwhelmed me. I just went downstairs and made myself a snack. Stoned Wheat Thins crackers - Boursin, the garlic and fine herbs one on three crackers and Danish blue cheese on one cracker.\n\t\t\nClick to expand...\n\nI love stoned wheat thins. I like Brie and blue cheese on mine.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " For me it's a cold cuts sandwich.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " Tortilla pinwheels are pretty fast and easy. No cooking just cutting and assembling.\nI used hummus and mashed baked sweet potatoes (microwaved actually) but other options are cream cheese in flavors, or anything that is flavorful and spreadable.\nChop up into thin match sticks or spears, pickles, carrot, yellow and green zucchini, cucumber, red yellow orange sweet peppers, marinated seasoned baked tofu, pepperoni slices, ham slices folded, lettuce or spinach, cheese in thin sticks....when you have a mishmash of available things in the fridge.\nThe bigger flour tortillas or whole wheat or spinach tortillas work well.\nSpread a thin layer of some spreadable on the tortilla, line up veg, cheese, meat, pickles all lined up vertical, roll up horizontally, slice and enjoy. Mr bliss likes them with a mix of ketchup and stir fry sauce. I like them plain.\n(if you use hummus or sweet potato the tortillas will get soggy the next day, so they are best eaten right away. if you use cream cheese they don't get as soggy the next day.)", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " To me an easy meal is one where you don't turn on the oven or stove. Usually a minimum of 2 to max 4 items. If I have to fetch more than that it is no longer easy but effort.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tTo me an easy meal is one where you don't turn on the oven or stove. Usually a minimum of 2 to max 4 items. If I have to fetch more than that it is no longer easy but effort.\n\t\t\nClick to expand...\n\n'épi de maïs'\n2 corn in husks, microwave 8 minutes, take the husk off, brush with lemon juice, salt and chili powder or curry or not. \nThat was a meal for each of us yesterday. It was delicious.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " When I feel like cooking, I big-batch perogies, calzones, chili, etc., and freeze them in meal-sized batches. I always have the extras and can easily assemble a dinner for one, two, or however many.", "loss": true, "prefix": "LPBeier:" }, { "from": "human", "value": " it was a very hot summer in NYC and I ate up all our emergency food too early. \nWith brownouts, we can't even turn the oven on. So, a cold dinner would be: tuna, green salad or lox/bagel/cream cheese, cut up tomatoes.\n\nor, as Charlie said, packaged cold cuts with either wraps or slaw from the bag.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " What's a brownout?", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tWhat's a brownout?\n\t\t\nClick to expand...\n\nElectricity stops being available in parts of a city, or electric is rationed, or electricity is limited partially. The electric company may decide to request that customers don't use it for AC for instance in half the city, then on other days for the other half of the city.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " To me a \"brownout\" is when you don't quite lose the power altogether. But it 'flickers' or dims - just enough to have to reset all the digital clocks, printer restarts, etc.\n\nOften happens when there is a storm with lots of wind and the power lines are 'wiggling and waving'. \nNot the big tower lines, just your city street lines, or the grid for them.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Faking Smoked Haddock To Make Finnan Haddie (or Cullen Skink)?", "loss": false, "prefix": null }, { "from": "human", "value": " Had both of these often as done by my Falklands Islands born grandmother, now passed on for over 40 years (so I can't run to my Gramma for help). No shortage of recipe choices to choose from, but a relative dropping by here in Montana to spend a a month hiking and touring the nearby National Parks just arrived from Canada with a package of fresh haddock now sitting in the fridge. Suggested \"how about making Gramma's Finnan Haddie or Cullen Skink?\" while presenting me with the fish (and a very nice bottle of scotch I suppose to persuade me to give it a shot). I have somewhat of a family reputation for being an adventuresome cook, which probably may be why nobody asked \"can you do it\" beforehand. Adventuresome cook isn't the same thing as being a great cook.\n\nProblem is I've never once seen smoked haddock offered for sale at any of the supermarkets anywhere near here in Montana and I don't have the means of smoking fish to begin with in order to smoke this very nice haddock first.\n\nMy current plan to produce the smoked haddock versus plain haddock taste is to add liquid smoke to the 50/50 milk I will be using in whatever recipe I attempt. My theory being the smoke taste of the smoked haddock transfers to the other ingredients in these dishes, so I will (hopefully) get a very similar effect by adding liquid smoke to the milk to taste and then follow recipe instructions after that. If it works, the liquid smoke in the milk will transfer to the haddock and other ingredients as it does when using smoked haddock. May even have my Gramma's recipes here somewhere in her old recipe box (although given how few recipes she actually wrote down, probably not).\n\nAny suggestions or guidance here; this is a new one for me? Better yet, somebody who's already been through the experience of needing smoked haddock for a Scottish/Brit/Newfy recipe and coming up with a solution when none was available in store?\n\nThanks for suggestions, hints, ideas, resources, \"been there, done that\", etc.\n\nBest regards all,\nOld", "loss": false, "prefix": "Old Airborne Dog:" }, { "from": "gpt", "value": " WOW! \n1st, Welcome to DC.\n2nd, what a conundrum. \n3rd, have you chosen which canyon lip you'll 'hip bump' the relative off? (arghh and he's Canadian!) \n\nI sincerely wish I could help, but have never had any of those dishes. That being said, I think you have the right of it to try with the liquid smoke. I'm assuming you're familiar with it and will be careful due to its strength.\n\nOne thing I will say and have (again) no idea if this is true, I would not try to smoke it on the grill with any 'smoke' chips as I don't believe that flavour will be strong enough to penetrate to the rest of the dish. \n\nNow, due to my ignorance, I looked up both finnan haddie and Cullen Skink. Finnan haddie is a cold smoked haddock - whereas Cullen Skink is a stew/chowder dish prepared with the finnan haddie. Is that correct?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Thanks for the response.\n\nYeah, they're Canadian. AND American (if it were to matter). We're a family where the small (and I mean small) family ranch spanned the SE corner of BC and MT. Everybody grew up about equally in Canada and MT and wandered back and forth to settle close in where their occupations took them, about half on each side of the line. So there's local miners and loggers in both Canada and the US; for my part I started blasting underground and with many twists and turns along the way started in policing before ending up jumping out of government owned airplanes home and abroad for 30 years. That's over now, and I'm here about 30 minutes from the west gate of Glacier NP until I go for the long dirt nap.\n\nThe visiting family are dual citizens; he retired as a national park ranger/mountain rescue specialist in Banff National Park... I think he would be hard to bump off any mountain; like us, they live in the mountains.\n\nThey are two separate, different main dishes - the internet recipe database can do more to show the differences than I can explain. They're similar: my Gramma's finnan haddie had/has smoked haddock, potatoes, leeks and onions, light cream, chicken stock, butter, garlic, and spices. It's a chowder the same as cullen skink. She also served smoked haddock as very lightly breaded pieces of fish lightly sauted in a smoking hot cast iron frying pan and served with a thick peppery cream sauce (or gravy) that had sliced mushrooms ladled on top of it.\n\nOh... and neeps along with all of it... which I despise the taste of with the heat of a thousand burning suns to this day. The only good thing about neeps is the melted butter that goes with them.\n\nI don't know whether my Gramma's finnan haddie from the Falkland Islands where she immigrated from as a young girl with her widowed mother and two siblings is the same as from elsewhere. They arrived in North America by sailing ship in 1905 in steerage direct from the Falklands, not on a passanger liner; she never set foot in Scotland or England. \n\nI think it's like other regional types of dishes. It's commonly associated with Scotland but she was from the Falklands. I think similar dishes are found in Oz brought by similar immigrants, and in eastern Canada in Newfoundland and New Brunswick and Nova Scotia it's apparently pretty common as well due to the heavy Scottish ancestry back there. Maybe Maine as well? Never been to Maine. \n\nI guess if there were a version of Brit type fishermen in some country, there are versions of smoked haddock or similar white fleshed fish. Thinking of it at this moment, I have never heard of the coastal native tribes smoking white fleshed fish as they smoked the salmon they caught.\n\nI've never made it for myself because my automatic go-to recipe is New England style clam chowder: I could make that in my sleep and the big tins of canned clams are immediately available at the local Costco and Chefstore. \n\nI love just about any fish dish, so if smoked haddock was ever seen in a local supermarket I would have tried it out many times by now.", "loss": true, "prefix": "Old Airborne Dog:" }, { "from": "gpt", "value": " I think using liquid smoke would work. According Alton Brown, liquid smoke is actual smoke condensed in water vapour. \n\nIt is very strong. I would go very easy on the liquid smoke. It's surprisingly strong and it's easier to add more drops than to try to compensate for too much.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI think using liquid smoke would work. According Alton Brown, liquid smoke is actual smoke condensed in water vapour.\n\nIt is very strong. I would go very easy on the liquid smoke. It's surprisingly strong and it's easier to add more drops than to try to compensate for too much.\n\t\t\nClick to expand...\n\nThank you. I learned a little bit about liquid smoke a few years ago when I stumbled over the story of how some chemist discovered smoke condensed when exposed to cold and then it was originally used as a preservative (a poor one) back then.\n\nI use it fairly commonly to had a hint of taste to things I'm cooking. Fried rice as one example; tried that when I didn't have the usual Black Forest ham in the fridge for the ham and added a few drops of liquid smoke because we like fried rice with Black Forest ham for the ham ingredient.\n\nI'm pretty sparing in how I use the stuff... I have had a few oopsies over the years where a few more drops than I wanted escaped the container into what I was cooking.\n\nMy cunning plot here if I don't get any further guidance before I start cooking is going to be to dose about 3/4 or a bit more of the amount of milk from the recipe with liquid smoke, tasting as I go (and counting drops if this is worth repeating). At the point where it tastes of being on the verge of too much, I'll top off the milk, taste again, and then carry on cooking the recipe.\n\nPossible outcomes are that it does taste something like the smoked fish dish we remember from decades ago, or that the smoke taste is missing so it's a poached fish and potatoes dish with onion and garlic flavors.", "loss": true, "prefix": "Old Airborne Dog:" }, { "from": "gpt", "value": " Old Airborne Dog said:\n\n\n\n\t\t\tThank you. I learned a little bit about liquid smoke a few years ago when I stumbled over the story of how some chemist discovered smoke condensed when exposed to cold and then it was originally used as a preservative (a poor one) back then.\n\nI use it fairly commonly to had a hint of taste to things I'm cooking. Fried rice as one example; tried that when I didn't have the usual Black Forest ham in the fridge for the ham and added a few drops of liquid smoke because we like fried rice with Black Forest ham for the ham ingredient.\n\nI'm pretty sparing in how I use the stuff... I have had a few oopsies over the years where a few more drops than I wanted escaped the container into what I was cooking.\n\nMy cunning plot here if I don't get any further guidance before I start cooking is going to be to dose about 3/4 or a bit more of the amount of milk from the recipe with liquid smoke, tasting as I go (and counting drops if this is worth repeating). At the point where it tastes of being on the verge of too much, I'll top off the milk, taste again, and then carry on cooking the recipe.\n\nPossible outcomes are that it does taste something like the smoked fish dish we remember from decades ago, or that the smoke taste is missing so it's a poached fish and potatoes dish with onion and garlic flavors.\n\t\t\nClick to expand...\n\nCool. I see you do have sufficient experience with liquid smoke. I was just concerned because I understood the following to mean 50% milk and 50% liquid smoke, which sounded like far too much to me. \"My current plan to produce the smoked haddock versus plain haddock taste is to add liquid smoke to the 50/50 milk I will be using in whatever recipe I attempt.\"\n\nAnd now that I read that again, I wonder what \"50/50 milk\" is.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Cold smoking is not hard, and you don't need a dedicated smoker. A hot plate, cast iron pan and some wood chips will generate smoke, and any container, even a cardboard box, can be used to hold the smoke in. \n\nI wish I could find a photo of the setup I made years ago, that used a coffee can and soldering iron to generate cold smoke. \n\nThere are videos on YouTube that show a few other setups. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I think of it as the creamer stuff, half and half, depending on whatever it's called locally. Super One here sells stuff called Half and Half or something like that. I think it's about 15% fat. A lot more than whole milk at 3.5% and certainly not whipping cream at 35%\n\nY'know... later down the road, maybe a little yogurt to replace some of the milk... but then it will be a different dish.", "loss": true, "prefix": "Old Airborne Dog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tCold smoking is not hard, and you don't need a dedicated smoker. A hot plate, cast iron pan and some wood chips will generate smoke, and any container, even a cardboard box, can be used to hold the smoke in.\n\nI wish I could find a photo of the setup I made years ago, that used a coffee can and soldering iron to generate cold smoke. \n\nThere are videos on YouTube that show a few other setups.\n\nCD\n\t\t\nClick to expand...\n\nYou are correct in that.\n\nHowever, I am not going to get involved with smoking (whether easy or hard) to try this one time with the haddock that just arrived at my door. I am going to fake it until I make it... or fail. \n\nIf I fail... we will all live and have a laugh on me.\n\nI already make lox that gets gobbled up as soon as it hits the table without a smoker... liquid smoke once again; paint a solution with drops of liquid smoke over the surface.\n\nHeresy to devotees of smoking, I know. I offer no apologies to them.", "loss": true, "prefix": "Old Airborne Dog:" }, { "from": "gpt", "value": " Old Airborne Dog said:\n\n\n\n\t\t\tIf I fail... we will all live and have a laugh on me.\n\t\t\nClick to expand...\n\nLove it. I have been saying for years - as long as you are laughing. I don't care if you laugh with me or at me... as long as you are laughing, I have no problem with that. LOL!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tCold smoking is not hard, and you don't need a dedicated smoker. A hot plate, cast iron pan and some wood chips will generate smoke, and any container, even a cardboard box, can be used to hold the smoke in.\n\nI wish I could find a photo of the setup I made years ago, that used a coffee can and soldering iron to generate cold smoke. \n\nThere are videos on YouTube that show a few other setups.\n\nCD\n\t\t\nClick to expand...\n\nOh, that sounds interesting. I'll check out YouTube.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tOh, that sounds interesting. I'll check out YouTube.\n\t\t\nClick to expand...\n\nThey sell the little tubes/boxes for putting the wood chips inside at places like Home Hardware, Lowes, Amazon, EvilBay, etc.\n\nEverything from cheap like borscht around $10 to getting towards $100 apiece.\n\nCanada, eh!\n\n\n\n\t\t\thttps://www.homedepot.ca/product/broil-king-pellet-smoker-tube/1001656197\n\t\t\n\n\nI tried one in my BBQ once. It worked but my BBQ smelled like smoke when you were on the deck around it for days afterward.\n\nWhich might be something to keep in mind before you try firing one up in your oven or anywhere else in the house.", "loss": true, "prefix": "Old Airborne Dog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Does anyone reuse the cooking oil after deepfying", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I believe this topic has been discussed. Perhaps someone can link that thread, if it has.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I do. After the oil cools, I filter it and store it for future use. I use corn oil because it's inexpensive and has a high smoke point.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " https://www.discusscooking.com/threads/can-cooking-oil-be-reused.109423/\n\nhttps://www.discusscooking.com/threads/reusing-and-storing-used-cooking-oil.108281/#post-1665150\n\nhttps://www.discusscooking.com/threads/how-many-times-i-can-reuse-the-oil-for-deep-frying.101932/\n\nHere are 3 different links on the subject. LOL The first one was started by you, georgevan!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I rarely deep fry food and it’s not worth the bother to salvage the oil for future use.\n\nIMO, when cooking for one or two people shallow frying in a heavy skillet or pot is the way to go.\n\nI’m old and lazy so I usually oven fry using a sheet pan with a squirt of canola oil cooking spray on the pan and again on the food.\n\nDon’t be afraid to experiment and see what works best for you and your situation.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " It depends on what I fried in it. French fries, yes. Fish, not only no, but HELL no!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I learned a new use for cooking oil. Put it on weeds to kill them, like in your driveway.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " As Andy said, I let it cool and then strain it through a coffee filter and store it in a canning jar in the refrigerator. No problems so far.", "loss": true, "prefix": "Katie H:" }, { "from": "human", "value": " I have two Fry Daddy's. One is always at the ready. After use, I unplug it and allow to cool until the next time. I will strain it if there are many particles.\nI might use the same oil several times. The Fry Daddy has a plastic lid you can use to cover it when not in use. My first MIL would put it in the fridge covered. I don't.\nWhen the oil needs replacement, I pull out my second one. If the oil is still good, I will strain the old oil into the new FD and add more oil if needed.\nI know I am the minority on this practice. But it works for me and I do not have to buy as much oil.\nWe do a lot of deep-frying.\nThis brings up an issue for me.\nFrozen things like fries and chicken nuggets/tenders do not have any instructions as to deep-frying. They only give a recommended way to prepare them. The oven.\nThese things/products do not come out as good in the oven. Deep-frying them is the very best way and how I do it. No matter what the package says.\nNot everyone has concerns with using oil. I see zero issue with it and will continue to deep-fry anything that will benefit from it.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Katie H said:\n\n\n\n\t\t\tAs Andy said, I let it cool and then strain it through a coffee filter and store it in a canning jar in the refrigerator. No problems so far.\n\t\t\nClick to expand...\n\nI have a holding tank on the bottom of my deep fryer into which I can drain and filter the oil and place anywhere I please (cupboard, refrigerator, top of refrigerator, etc.). If it's time for an oil change, the fryer holds about 4 Ovaltine jars worth of oil, which is close to a gallon. I try not to change the oil too often.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I have no problem with deep frying - I just never liked the smell that would linger for ages.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI have no problem with deep frying - I just never liked the smell that would linger for ages.\n\t\t\nClick to expand...\n\nWholeheartedly agree with this.\n\nAs for whether or not I reuse oil, it depends on what has been fried. I don't deep fry often, but if I fry things like fish or other types of seafood, I normally pitch the oil after one use. \n\nMy favorite thing to deep fry on occasion, however, is Tempura. And that's usually all veggies. Sliced sweet potato, bell pepper strips, fresh mushrooms, etc. That oil I will save for another use or two.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I don't deep fry often, but when I fry it's days of frying because of the hassle of preparation and dealing with the lard I use for oil. Our house layout allows me to have the deep fryer just outside the kitchen on the deck because I also avoid the heavy smell of frying oil in the house. \n\nI have a batch of oil that only sees french fries and other things that don't include fish i.e. twice fried Korean chicken. The other batch gets used for anything resembling fish: deep fried fish fillets, prawn tempura, salt and pepper squid, and my wife's favorite, calamari.\n\nI've learned to pay close attention and remove stray bits of food from the oil before they burn and not to get the oil too hot. Then strain when done into containers made for that purpose (found on Amazon)and then into the deep freeze until the next time. Minimize those chemical processes going on in the oil...\n\nWhen a taste test of the oil says it's done, it's done, no matter how many times it has been used. Where we live, Chefstore sells pails of lard for frying cheap like borsch.", "loss": true, "prefix": "Old Airborne Dog:" }, { "from": "gpt", "value": " I reuse frying oil regularly. After cooking I let the oil cool them strain it through a men's cotton handkerchief into a bottle for used oil. \n\nI make an exception for smelly foods like fish.", "loss": true, "prefix": "Andy M.:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Hamburger juice ruined my recipe", "loss": false, "prefix": null }, { "from": "human", "value": " I always throw out the juice from frying hamburger because it changes the taste of a recipe. I forgot to do that this time when making mac and cheese with hamburger added and it gave the taste of the dish something that wasn't good. Can anyone relate?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " That's too bad georgevan. Yeah, it can happen. I'm sure it's happened to me I just don't remember any specifics. \nI think it really depends on what you are making. Sometimes the fat from the beef is a good addition, other times not.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " oh no!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I don't remember noticing that.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Yikes, I am so sorry... \n\nI've learned to repurpose food when these little oopsee daisies happen. I would throw in a can of beans and some enchilada sauce and BOOM ..instant chili mac.", "loss": true, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " When you cook solid meats, the juices are almost all fat, and it is good when used in the dish. With ground beef, a lot of the liquid in the pan is water, with a little fat. That does not taste good. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " most all ground beef will give up some water (and fat....) when fried.\nif the ground beef has been frozen&thawed, you'll get some 'extra' water, as the freezing ruptures some the meat cells.\n\ntypically I just keep on frying - the water will evaporate. you really can't brown ground beef if there is water in the fry pan, all the 'heat' get absorbed by boiling/evaporating the water and the ground beef does not get hot enough to brown.", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " When I buy ground beef I wrap some of it formed into patty size for convenience. My husband will not eat a hamburger made from this. Only fresh bought ground beef. Is this why do you think? I use these little packets 3-4 at a time when making chili or similar diahes.They defrost faster than a larger package of meat.", "loss": true, "prefix": "CarolPa:" }, { "from": "human", "value": " Keep cooking it until the “juice” dries up", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Recipe suggestions for an electric skillet?", "loss": false, "prefix": null }, { "from": "human", "value": " So I have a super nice, 16\" electric skillet, just like the one pictured. Bought it several years ago. I think I've used it maybe twice to make meals. \n\nI'd really like to drag the thing out more often and toss together some nice dinners, but I'm kind of clueless as to what to make. So thought I'd reach out to you lovely folks to see what you use yours for.", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I use mine mostly for grilled cheese, quesadillas, and reheating pizza. To me, it's the best way to reheat pizza. I used to bring one with me when I travelled a lot for work. You can use it for frying, boiling, and even for baking. But, that said, I don't use mine that often either and I wouldn't mind some more ideas of what to use it for.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I had one in my college dorm room, and used it mostly to make eggs, burgers and other simple stuff. They are good for one pot meals, sort of like scratch versions of Hamburger Helper. I used to make tuna noodle casserole in mine.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI use mine mostly for grilled cheese, quesadillas, and reheating pizza. To me, it's the best way to reheat pizza. I used to bring one with me when I travelled a lot for work. You can use it for frying, boiling, and even for baking. But, that said, I don't use mine that often either and I wouldn't mind some more ideas of what to use it for.\n\t\t\nClick to expand...\n\nIn a skillet is the only way I'll reheat pizza. Gets the crust nice and crispy.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI had one in my college dorm room, and used it mostly to make eggs, burgers and other simple stuff. They are good for one pot meals, sort of like scratch versions of Hamburger Helper. I used to make tuna noodle casserole in mine.\n\nCD\n\t\t\nClick to expand...\n\nYes, one pot meals would be perfect.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " 1. Hamburgers on one side, frying mushrooms and onions on the other side. \n2. Bacon on one side... eggs on the other side. \n3. Making a hamburger mush with a gravy add frozen vegies, scoop over noodles or rice or mashed potatoes.\n4. Pineapple UpsideDown Cake (one of the first things I ever made in my electric skillet. made it several times first couple of years but never since.)\n5. Grilled cheese especially handy when making more than one - four fit perfectly in the square shape.\n6. Pancakes! \n\nthat's all I can think of off the top of my head. \n#'s 3 & 5 were my most common uses back in the day.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\t1. Hamburgers on one side, frying mushrooms and onions on the other side.\n2. Bacon on one side... eggs on the other side.\n3. Making a hamburger mush with a gravy add frozen vegies, scoop over noodles or rice or mashed potatoes.\n4. Pineapple UpsideDown Cake (one of the first things I ever made in my electric skillet. made it several times first couple of years but never since.)\n5. Grilled cheese especially handy when making more than one - four fit perfectly in the square shape.\n6. Pancakes!\n\nthat's all I can think of off the top of my head. \n#'s 3 & 5 were my most common uses back in the day.\n\t\t\nClick to expand...\n\nOooooo, those sound yummy. Especially #3. I'll have to try that.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Yeah, #3. I have to say when raising kids - you work, kids needed to get to Guides, judo, ... something! by 7pm. Supper on the table super fast, gobble, run! \nEasy to change up with canned soups as well. Cream of ... something, mushroom, chicken, celery. Vegies easy to change. Switch from rice (back then it had to be instant) to noodles and mashers. Combinations were the saviors!\n\nCrock pots were just coming around and my attempts with them were terrible. That particular gift sure hit the basement fast! Now, of course, I love my SlowCooker.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tYeah, #3. I have to say when raising kids - you work, kids needed to get to Guides, judo, ... something! by 7pm. Supper on the table super fast, gobble, run!\nEasy to change up with canned soups as well. Cream of ... something, mushroom, chicken, celery. Vegies easy to change. Switch from rice (back then it had to be instant) to noodles and mashers. Combinations were the saviors!\n\nCrock pots were just coming around and my attempts with them were terrible. That particular gift sure hit the basement fast! Now, of course, I love my SlowCooker.\n\t\t\nClick to expand...\n\nAhh yes, the cream soups. I still keep them around for recipes. Cream of chicken and mushroom are definite staples. But I also have cream of celery, cream of onion, etc, and sometimes I'll even eat them as soups. I love cream soups. My two faves are cream of mushroom and cream of celery.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tAhh yes, the cream soups. I still keep them around for recipes. Cream of chicken and mushroom are definite staples. But I also have cream of celery, cream of onion, etc, and sometimes I'll even eat them as soups. I love cream soups. My two faves are cream of mushroom and cream of celery.\n\t\t\nClick to expand...\n\nUntil I quit eating canned soups, my two favourite Campbell soups were cream of celery and cream of mushroom.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tYes, one pot meals would be perfect.\n\t\t\nClick to expand...\n\n\nWhen I was living in the college dorm, I had a meal card for the dorm cafeteria, but it only served Monday through Friday. I could walk across campus to get one meal a day on weekends, but I usually decided to go my own way. \n\nI found all kinds of ways to make a meal out of cheap stuff. They were, by necessity, one pot meals. That electric skillet and a mini-fridge was all I had. I didn't even have a microwave. \n\nIf I had eggs, cheese, and any kind of protein, I could make a meal. It may not win any cooking contests, but it was filling, and tasty. I could also incorporate rice or pasta, but that took more time, and at that time, some ingenuity. \n\nThe best part is, cleaning is easy. I did it in a dorm room sink.\n\nAs an experienced cook, you could make all kinds of easy, one pot meals in an electric skillet that would be excellent. Use your years of cooking knowledge, and your imagination. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tWhen I was living in the college dorm, I had a meal card for the dorm cafeteria, but it only served Monday through Friday. I could walk across campus to get one meal a day on weekends, but I usually decided to go my own way.\n\nI found all kinds of ways to make a meal out of cheap stuff. They were, by necessity, one pot meals. That electric skillet and a mini-fridge was all I had. I didn't even have a microwave.\n\nIf I had eggs, cheese, and any kind of protein, I could make a meal. It may not win any cooking contests, but it was filling, and tasty. I could also incorporate rice or pasta, but that took more time, and at that time, some ingenuity.\n\nThe best part is, cleaning is easy. I did it in a dorm room sink.\n\nAs an experienced cook, you could make all kinds of easy, one pot meals in an electric skillet that would be excellent. Use your years of cooking knowledge, and your imagination.\n\nCD\n\t\t\nClick to expand...\n\nJust goes to show ya that people can survive with only an electric skillet to cook in \n\nI'm going to hunt for some one-pot recipes and 'Hamburger Helper' equivalents. Sure would help with not heating up the kitchen in this hot weather we've been having, if everything goes into one appliance.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I've not done this but... \nYou could cook your rice, just as normal but in the frypan. Water, boil, rice, be sure to turn it down to simmer. I would keep an eye on it as you don't have any idea how long it would take the rice to be absorbed before boiling off. \nOnce cooked, take it out and set aside. \nNext cook some onion, garlic. Add ground meat. Once that is cooked - add your sauce of choice (eg. mushroom soup?) Simmer in a cup of frozen vegies. and/or a green leafy something. eg. spinach would be my choice.\nServe over the rice.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI've not done this but...\nYou could cook your rice, just as normal but in the frypan. Water, boil, rice, be sure to turn it down to simmer. I would keep an eye on it as you don't have any idea how long it would take the rice to be absorbed before boiling off.\nOnce cooked, take it out and set aside. \nNext cook some onion, garlic. Add ground meat. Once that is cooked - add your sauce of choice (eg. mushroom soup?) Simmer in a cup of frozen vegies. and/or a green leafy something. eg. spinach would be my choice.\nServe over the rice.\n\t\t\nClick to expand...\n\nThat's a great idea as well. More than likely, though, I would cook the rice in my rice steamer. I just toss everything in, hit a couple of buttons, and that's it until it's done. Rice is one of those foods that I hate babysitting. And I rarely get it right anyway. So my steamer does all the work for me.\n\nI don't trust myself to cook rice in a pan", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Wasn't sure if you had one. I got one to facilitate my apartment cooking. Like you, now I don't think I can cook it in a pot anymore! LOL!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWasn't sure if you had one. I got one to facilitate my apartment cooking. Like you, now I don't think I can cook it in a pot anymore! LOL!\n\t\t\nClick to expand...\n\nIsn't it crazy? \n\nSome things I'll still cook the old fashioned way. But things like rice and even certain entrees (I'll buy the frozen casserole meals) I just can't be bothered anymore.\n\nI used to spend hours in the kitchen, cooking this and making that, etc. But between the neuropathy in my feet and my hips and the sciatic nerve pain, I just can't do it. So I've taken the easy way out for a lot of things. Which is why I was wanting suggestions for the electric skillet, because it would be an easy way for me to make meals. \n\nHonestly, if my son didn't still live with me, I wouldn't even bother.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tIsn't it crazy? \n\nSome things I'll still cook the old fashioned way. But things like rice and even certain entrees (I'll buy the frozen casserole meals) I just can't be bothered anymore.\n\nI used to spend hours in the kitchen, cooking this and making that, etc. But between the neuropathy in my feet and my hips and the sciatic nerve pain, I just can't do it. So I've taken the easy way out for a lot of things. Which is why I was wanting suggestions for the electric skillet, because it would be an easy way for me to make meals.\n\nHonestly, if my son didn't still live with me, I wouldn't even bother.\n\t\t\nClick to expand...\n\n\nLiving in Texas, where a significant segment of the population is of Mexican heritage, rice cookers are in every Mexican-American kitchen. They are nearly foolproof. They are also cheap, and don't take up much storage space. That is the only way I cook rice. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tLiving in Texas, where a significant segment of the population is of Mexican heritage, rice cookers are in every Mexican-American kitchen. They are nearly foolproof. They are also cheap, and don't take up much storage space. That is the only way I cook rice.\n\nCD\n\t\t\nClick to expand...\n\nMe too, CD. I'd be lost without my rice cooker.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " There are recipes where you cook the rice or pasta in the dish you are making. Some of those should be good candidates for the electric skillet. I have a decent, not great, recipe for \"One Pot Chicken Lo Mein\". I would have shared it, but it makes 6 servings. I'm afraid that is too much and half amount probably wouldn't work well in all that space in an electric skillet.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tThere are recipes where you cook the rice or pasta in the dish you are making. Some of those should be good candidates for the electric skillet. I have a decent, not great, recipe for \"One Pot Chicken Lo Mein\". I would have shared it, but it makes 6 servings. I'm afraid that is too much and half amount probably wouldn't work well in all that space in an electric skillet.\n\t\t\nClick to expand...\n\nNo problem on the Lo Mein recipe. I'm sure if I could find one in smaller quantities.\n\nBut true, as long as you have enough moisture/sauce, you can cook the rice or pasta right in with the meal.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any canned soups that are almost as good as homemade?", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " No", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I don't know, but I'm not willing to pay those prices to find out, since I know they probably won't be.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Funny story. I make pretty darn good chicken soup (Jewish style), if I may say so myself. Back in the day when we still talk to my SIL, we had dinner at my in laws. She tasted my soup and said it was almost as good as Swanson's (i think that was the brand she mentioned). Most everybody burst out laughing. \nBut then my FIL like canned tomato soup and would not eat the home made kind. I guess his mother was a \"quin of canned foods\" and that was what he grew up with.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " Habitant French Canadian Pea Soup is pretty darned good. I have never tasted a home or resto cooked pea soup that was better.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " A couple of the varieties of Rao’s are good but way too expensive", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Some of the organic soups in jars from local farm stands in my area are pretty darn good but commercially made ones, is almost an impossibility. imo", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tHabitant French Canadian Pea Soup is pretty darned good. I have never taste a home or resto cooked pea soup that was better.\n\t\t\nClick to expand...\n\nI will admit though the habitant peas soup is pretty good with minimal natural ingredients although my home made version using chicken stock and a ham hock is imo much improved but I'm biased aren't I.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tI will admit though the habitant peas soup is pretty good with minimal natural ingredients although my home made version using chicken stock and a ham hock is imo much improved but I'm biased aren't I. \n\nClick to expand...\n\nThat actually wouldn't surprise me if your version was even better. So, how do I get a chance to taste your homemade one?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " One jarred soup that I love is from La Madeleine French Bakery. I don't know how many states they are in, but they do sell online.\n\nThe soup is there Tomato Basil Soupe.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSoupes\n\t\t\t\t\t\n\nGet cozy with one of our classic French soupes.\n\n\n\n\t\t\t\t\tretail.lamadeleine.com\n\t\t\t\t\n\n\n\n\nHere is a copycat recipe, too...\n\n\n\n\n\n\n\t\t\t\t\t\tLA MADELEINE'S TOMATO-BASIL SOUP\n\t\t\t\t\t\n\nExcerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994. She wrote, \"Once a year, in January I run a column of our most requested recipes -- This year, that column included the recipe for La Madeleine's popular tomato basil soup. I continue to get at least...\n\n\n\n\n\t\t\t\t\twww.epicurious.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I prefer Progresso for canned soup, except for tomato because Progresso is not condensed so you can't make cream of tomato. For cream of tomato I go with the old standby; Campbell's tomato soup made with half & half instead of water.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Hard to beat good homemade soup", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " You really need to experiment.\n\nI like a few of the Progresso and Campbell’s soups but they are a bit pricey unless you catch a sale or find them at the $tore.\n\nSome of the refrigerated soups are pretty good but a bit spendy.\n\nTry your hand at making a few homemade or semi homemade soups and experiment with freezing a few individual portions.\n\nSome very nice quick inexpensive soups can start with a jar of pasta sauce, creamed corn, frozen or leftover vegetables, etc…\n\nIf you have a blender try making cream of anything soup. \n\nFor each serving:\n\n1-1 1/4 cups of broth, milk or vegetable juice.\n1 cup leftover cooked vegetables.\nSeason to taste.\n\nHeat the vegetables in the broth and carefully puree with a stick or conventional blender. You can also puree the ingredients cold and heat in the microwave with good results.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Admittedly, I keep around a lot of canned soups. My favorites are soups like chicken and dumplings, pot pie soup, split pea, New England clam chowder, etc, and the brand I buy the most is Campbell's. But I also buy Progresso.\n\nAs mentioned, there's Rao's and some other jarred soups, but they're too pricey for me. \n\nI definitely prefer homemade soup and make it when I can. But canned soups are okay in a pinch. I sometimes doctor them up by adding extra vegetables and/or seasonings.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " We live in a very rural area and have relatively little choice in specialty items in our markets. Our nearest big city is Nashville, TN, about 3 hours away. A different world for me since I lived in Washington, DC for over 30 years and nearly everything in the world was at my fingertips. Oh, well, that's life.\n\nAs for soup, I endorse Progresso and, when on sale at our area Kroger, I can get it for $1.00 per can and, you bet, that's when I stock up. Especially in preparation for the colder months.", "loss": true, "prefix": "Katie H:" }, { "from": "gpt", "value": " Katie H said:\n\n\n\n\t\t\tWe live in a very rural area and have relatively little choice in specialty items in our markets. Our nearest big city is Nashville, TN, about 3 hours away. A different world for me since I lived in Washington, DC for over 30 years and nearly everything in the world was at my fingertips. Oh, well, that's life.\n\nAs for soup, I endorse Progresso and, when on sale at our area Kroger, I can get it for $1.00 per can and, you bet, that's when I stock up. Especially in preparation for the colder months.\n\t\t\nClick to expand...\n\nI stocked up this week on Chunky soups. Got them for $1.49 a can with digital coupon.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " For me none, there is nothing better than homemade.\n\n\n192.168.100.1 192.168.1.1", "loss": true, "prefix": "melayong:" }, { "from": "gpt", "value": " Our pantry shelf looks like the Progresso soup shelf at the grocery! Their clam chowder, beef pot roast with vegetables, chicken and sausage gumbo--yum! I make a lot of soups, and they are very tasty, but the Progresso minestrone is almost as good as mine, and doesn't take nearly as long to prepare. I was raised on Campbell's, mostly chicken noodle, and haven't had a Campbell's soup since I left home.", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " Marlingardener said:\n\n\n\n\t\t\t****\n I was raised on Campbell's, mostly chicken noodle, and haven't had a Campbell's soup since I left home.\n\t\t\nClick to expand...\n\nDitto!", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you take the skin off bratwurst before cooking?", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " No. I don’t usually take the skin off any sausage.\n\nYou can though, for things like soup or some kind of fry-up.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Neither do I except if there is printing on the plastic. Then I'm guessing it really is non-edible.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " No.\n\nTry it both ways, see which you prefer.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " You can, but I don't. I normally buy bratwurst from a butcher shop that makes their own and know they're a certain quality and I prefer the mouthfeel of a sausage with a casing.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I never remove the casing. I like that \"snap\" when I bite into a brat. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " OK, I stand corrected, again. We are talking about Bratwurst here. I have never seen Bratwurst with an extra inedible skin. So no, I do not remove the casing. As casey mentioned, the snap is great! and wanted.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " No. I don't take the skin off a hot dog either.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tNo. I don't take the skin off a hot dog either.\n\t\t\nClick to expand...\n\nHow would one even go about doing that? \n\nAs for bratwurst and most other sausages, I too like it with the casing on. \n\nThis topic has made me curious as to how companies can do millions of packages of sausage and how they make them in the factory. I mean, do they just keep a boatload of animal intestines hanging around specifically for that purpose? Or do they make the casings out of other [edible] materials? I think I'll look into that this evening. Would be interesting to find out.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " There are edible, non-animal based casings. Never tried them, but they were in the sausage making supply catalogs when we used to make sausage enough that we'd buy things through them.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " I looked up what \"artificial\" casings are made from and it says collagen and cellulose and it's used primarily in meats that are pre-peeled before they are sold, like hot dogs and deli meats.\n\nEdit to add that I just read Johnsonville Brats are fully cooked, premium, coarsely ground pork sausages in a 5.75-inch beef collagen casing, already browned with grill marks and grilled for superior flavor.\n\nInteresting. I'm wondering if there are any sausage manufacturers that use actual animal intestine.\n\nAsking that question, here is the answer I found: No. Intestines were the original casings when sausages were first invented. They are sometimes still used in all natural butchers. These days most sausages are made with “Manufactured artificial casings are made of cellulose, collagen or synthetic materials.”\n\nMakes sense, I suppose, for mass production. But those little corner butchers more than likely use animal intestine.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tI looked up what \"artificial\" casings are made from and it says collagen and cellulose and it's used primarily in meats that are pre-peeled before they are sold, like hot dogs and deli meats.\n\nEdit to add that I just read Johnsonville Brats are fully cooked, premium, coarsely ground pork sausages in a 5.75-inch beef collagen casing, already browned with grill marks and grilled for superior flavor.\n\nInteresting. I'm wondering if there are any sausage manufacturers that use actual animal intestine.\n\nAsking that question, here is the answer I found: No. Intestines were the original casings when sausages were first invented. They are sometimes still used in all natural butchers. These days most sausages are made with “Manufactured artificial casings are made of cellulose, collagen or synthetic materials.”\n\nMakes sense, I suppose, for mass production. But those little corner butchers more than likely use animal intestine.\n\t\t\nClick to expand...\n\n\nJohnsonville sells sausages two ways, fully cooked near the hot dogs, or raw in the meat department, with \"natural casings.\" \n\nI find the casings on the fully cooked versions a bit chewy, but the casings on the raw ones, once cooked, are fine with me. \n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " and all this makes me think of Hagis.... all natural casings, LOL!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\nJohnsonville sells sausages two ways, fully cooked near the hot dogs, or raw in the meat department, with \"natural casings.\"\n\nI find the casings on the fully cooked versions a bit chewy, but the casings on the raw ones, once cooked, are fine with me.\n\nView attachment 69284\n\nCD\n\t\t\nClick to expand...\n\nPretty much my same exact thoughts.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tand all this makes me think of Hagis.... all natural casings, LOL!\n\t\t\nClick to expand...\n\nOddly, that's something I've always wanted to try. \n\nDon't think we could find good haggis in America, though. Not proper haggis, anyway. The only ingredient that concerns me a little is lung. But I'd probably still try it.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I never remove casings from sausage.\n\nWhen I make my own sausage I always use natural casings - aka intestines.", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " Silversage said:\n\n\n\n\t\t\tI never remove casings from sausage.\n\nWhen I make my own sausage I always use natural casings - aka intestines.\n\t\t\nClick to expand...\n\nSnap", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I read somewhere recently about hagis getting ready to be imported again direct from Scotland. There was some mention of the lung content but I don't remember exactly what. Also do'nt remember the destination, Canada or the U.S.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Haggis can be made in a casserole dish, similar to our stuffing or hash.\n\nLike all dishes some versions are great and some are disgusting. \n\nThis one sounds like a good place to start.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSimplified haggis - Caroline's Cooking\n\t\t\t\t\t\n\nA simplified version of the traditional Scottish dish, haggis, using more commonly found ingredients but retaining the flavor and style of the original.\n\n\n\n\n\t\t\t\t\twww.carolinescooking.com", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI read somewhere recently about hagis getting ready to be imported again direct from Scotland. There was some mention of the lung content but I don't remember exactly what. Also do'nt remember the destination, Canada or the U.S.\n\t\t\nClick to expand...\n\nI think you're right. I remember something like that. And, if I remember correctly, it said that any haggis imported to the U.S. cannot contain lung. \n\nI could be wrong on that, but I'm fairly certain that's what I heard/read.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Help with finding an easy Spanish dish", "loss": false, "prefix": null }, { "from": "human", "value": " My son has a party to go to this Friday evening where everyone brings a dish from a country they have been assigned. He got Spain. I know nothing of Spanish cooking, unless you count packets of Spanish rice you can buy in the store. \n\nI have no idea what I'm going to send with him to this party. I only have until Friday to figure it out. I've searched for \"easy Spanish recipes\" but none of them look easy to me. Paella? Forget it. Fancy Spanish desserts? Nope. Most all of them I've found, I'm like \"Nope nope and nope.\"\n\nNot to mention I'm dealing with awful sciatic nerve pain and can't stand in the kitchen for too long before having to go sit down. So this is becoming a nightmare for me. I don't want to just send him with nothing in hand.\n\nThe party coordinator has said to bring anything, even if it's something premade. But I don't know of any grocery stores that sell frozen Spanish dishes. Lots of Mexican foods, but not Spanish. \n\nIs there anything uncomplicated that I could make? I'm at a complete and total loss.", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " A Spanish tortilla is basically an omelette or fritatta, and it's ubiquitous in tapas bars. The ingredients are simple - eggs, onions, potatoes.You cut it up into small squares and serve at room temperature. \n\nHere's one example recipe:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSpanish Tortilla Recipe \| Tortilla Española (Spanish Omelette)\n\t\t\t\t\t\n\nA few tips make all the difference in this all-star Spanish Tortilla recipe made with eggs and potatoes, gently cooked in olive oil.\n\n\n\n\n\t\t\t\t\twww.themediterraneandish.com", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " Here are a few more ideas. Don't google dinners, look for tapas.\n\nhttps://www.foodandwine.com/appetizers/tapas/tapas-recipes", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " Silversage said:\n\n\n\n\t\t\tHere are a few more ideas. Don't google dinners, look for tapas.\n\nhttps://www.foodandwine.com/appetizers/tapas/tapas-recipes\n\nClick to expand...\n\nGreat looking recipes. Thanks much! They look fairly easy and hopefully something I can pull off.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Tarta de Santiago from spain.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tTarta de Santiago (Spanish almond cake) - Caroline's Cooking\n\t\t\t\t\t\n\nTarta de Santiago is an almond cake from Spain that couldn't be easier to make. It's naturally gluten free, sweet and bright from the lemon.\n\n\n\n\n\t\t\t\t\twww.carolinescooking.com\n\t\t\t\t\n\n\n\n\n\n\n\n\n4 eggs\n1 cup sugar (caster sugar is better, if possible)\n2 cups almond flour (or ground almonds)\n1 lemon zest ie from 1 lemon\n½ teaspoon cinnamon\n2 tablespoon confectioners sugar approx, to dust (icing sugar)", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tTarta de Santiago from spain.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tTarta de Santiago (Spanish almond cake) - Caroline's Cooking\n\t\t\t\t\t\n\nTarta de Santiago is an almond cake from Spain that couldn't be easier to make. It's naturally gluten free, sweet and bright from the lemon.\n\n\n\n\n\t\t\t\t\twww.carolinescooking.com\n\t\t\t\t\n\n\n\n\n\n\n\n4 eggs\n1 cup sugar (caster sugar is better, if possible)\n2 cups almond flour (or ground almonds)\n1 lemon zest ie from 1 lemon\n½ teaspoon cinnamon\n2 tablespoon confectioners sugar approx, to dust (icing sugar)\n\n\nClick to expand...\n\nOooo! Yes, perfect. I think that I may be able to pull off. Thank you.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " @Linda0818 , your son can look up the history of the cake, it was made in the 1500's....Galicia maybe, for the Jacobean Way, pilgrimage celebrating, honoring the remains of St. James. \nThe cross: https://en.wikipedia.org/wiki/Cross_of_Saint_James", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n@Linda0818 , your son can look up the history of the cake, it was made in the 1500's....Galicia maybe, for the Jacobean Way, pilgrimage celebrating, honoring the remains of St. James.\nThe cross: https://en.wikipedia.org/wiki/Cross_of_Saint_James\n\nClick to expand...\n\nHe will love that, as he's always been a history buff. \n\nThanks so much.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Gazpacho! Good thing for hot weather, and for parties, as it doesn't go bad. And you might be growing most of it. The only thing I do different from the old way I learned how to do it when I was growing up for a few years in Spain, is I don't use bread as the thickener - that seems to separate, though it does mix together again. I now use a couple tb of chia seeds - let them gel 5 minutes or so, then blend smooth. A small amount of xantham gum works too.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Silversage said:\n\n\n\n\t\t\tA Spanish tortilla is basically an omelette or fritatta, and it's ubiquitous in tapas bars. The ingredients are simple - eggs, onions, potatoes.You cut it up into small squares and serve at room temperature. \n\nHere's one example recipe:\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSpanish Tortilla Recipe \| Tortilla Española (Spanish Omelette)\n\t\t\t\t\t\n\nA few tips make all the difference in this all-star Spanish Tortilla recipe made with eggs and potatoes, gently cooked in olive oil.\n\n\n\n\n\t\t\t\t\twww.themediterraneandish.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\n\nYup. That's easy, and very good. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tGazpacho! Good thing for hot weather, and for parties, as it doesn't go bad. And you might be growing most of it. The only thing I do different from the old way I learned how to do it when I was growing up for a few years in Spain, is I don't use bread as the thickener - that seems to separate, though it does mix together again. I now use a couple tb of chia seeds - let them gel 5 minutes or so, then blend smooth. A small amount of xantham gum works too.\n\t\t\nClick to expand...\n\nI thought about that, but I know this crowd and doubt they would eat it. If I had the strength, I could do both. But I don't think I'll be able to do that.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Tapas....\nSmall meatbals\nMarinated mushrooms\nMarinated olives\nJust google a bit.\n\nBut also empanadas or empanadillas\n\nIt's actually a nice choice for small sharable dishes", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tI thought about that, but I know this crowd and doubt they would eat it. If I had the strength, I could do both. But I don't think I'll be able to do that.\n\t\t\nClick to expand...\n\n\nGazpacho is risky, because some people love it, and others... not so much. I'm not a big fan, and I've had it in Spain, so I know it was made correctly. It's just one of those foods that is not for everyone. \n\nThat tarta, or the tortilla (AKA Spanish omelet) are easy and safe. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Thanks, all, for your suggestions. I think I'm going to go with the Tarta (cake). No doubt there will be plenty of main dishes available, so a nice dessert would be perfect.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Talking desserts....\nFlan caramel \nBut not really doable to take to a party, but if you get into this Spanish cooking, check it out", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tTalking desserts....\nFlan caramel \nBut not really doable to take to a party, but if you get into this Spanish cooking, check it out\n\t\t\nClick to expand...\n\n\nFlan was one I was going to mention, but as you say, not an easy one to take to a party. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Sounds great. But yeah, I think the cake would be much easier to transport.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I liked the taps idea. Definitely good for a crowed.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " Do you have access to a whole bunch of tomatoes?", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tDo you have access to a whole bunch of tomatoes?\n\n\n\n\n\n\n\nClick to expand...\n\nOh my gosh! \n\nThat's funny, yet heartbreaking at the same time, seeing all of those beautiful tomatoes wasted on a food fight, lol. I was like \"Noooooooooooooooooooooooooooooooo!\"\n\nGive them all to me instead!", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I’m doing a themed dinner - thoughts?", "loss": false, "prefix": null }, { "from": "human", "value": " Hello all!\n\nI’m cooking a themed dinner and the theme is “What Your Mama Used To Make”.\nAbout fifteen guests \nI know this is very fraught with problems because I don’t really know what everyone’s mums cooking tasted like. And there is nothing like your mum’s cooking.\nConcept: All RSVPs with a little description of their childhood food memories and then I can go from there.\n\nGood idea?", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Sounds like fun and a good idea! I hope no one says 'salt cod'.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " @blissful not a problem here. Salt cod (gag) has never been a thing in Australia.\nI’m just waiting to see how much meatloaf I will have to make.\nPrawn cocktails all around for fancy.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " It sounds fun. I hope you get fun responses from your dinner guests!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tSounds like fun and a good idea! I hope no one says 'salt cod'. \n\nClick to expand...\n\nHey!\n\nSalt cod in milk gravy over baked potatoes was a winter staple in our house growing up.\n\nNow days those wooden boxes of salt cod from Canada fall into the luxury class.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " It sound like fun but I think that I would use it as an excuse for a potluck style meal where everyone makes and brings a childhood favorite.\n\nTaste of Home magazine used to have a column called Mom’s Best Meals years ago and published many of those columns into a cookbook. I always enjoyed reading about the family memories and traditions formed around those simple meals of the 40s, 50s, and 60s.\n\nPlease keep us posted on how this project comes together.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " That's what i thought you meant Jade. Everyone brings their favourite meal their mom used to make. Think you are diving into murky waters trying to emulate someone's mom!\n\nBut brave you, sounds exciting, challenging and will be lots of fun and hopefully many laughs.\n\nEdit: thinking about popular casseroles, etc. from \"days gone by\"... Tuna Casserole, Macaroni & Cheese, Sunday Meat Loaf, Green Bean Casserole. LOL - are you reserving rights to \"adjust\" duplicates? \nBe pretty funny if, as you say, you end up with 15 Meat Loaves. You'll have to make one for each and have a \"taste-off\"!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " i think that's very nice! enjoy it!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " @Aunt Bea I have never had it or had an opportunity to try salt cod. I've just heard people say they either LOVE it or HATE it.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " When I think of Cod - I love it.... When I think of Salt Cod - it just turns me right off.... my problem is that I've never had it but am afraid I'm so prejudiced that it wouldn't matter if it was good or not - I'd still gag. Mind over matter... would need someone who is amazing at preparing it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I had thought about a potluck style event, but I waiver on that thought. It’s like a threesome - someone always gets left out. I have done some potlucks that turned out slightly ugly, because sometimes the “salt cod” gets no love and the provider gets a bit upset.\nAlso there is the fact that it is going to be 15 small tasting portions. \nImagine everyone bringing their large casserole dishes full of tasty mum food!\nI envisage everyone perhaps having some input to the event apart from just telling me what they remember from their childhood dinner table.\nI have already had a friend reply, berating me because I said “Mum’s Cooking” and they lost their mama before they could remember any dinners, being fed by their Da.\nLike I said earlier, fraught!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " The other thing that comes to mind, and please don’t think that I am going big note on myself - but a lot of my guests would be perhaps intimidated by a potluck.\nImagine being invited to a potluck with Blumenthal. \nEveryone on the guest list here knows that I am a chef (or was).\nTherefore the wonderful dish of sausage and tatties with onion Bisto might not be entirely enjoyed, because the theme would be completely misunderstood.\nI can see that this post might come across as pretentious, but I honestly don’t think that way", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I like the idea,\nYou could have some issues making things fit, but then there are always starters and appetisers...\nI mean, you might have people growing up on Hawaiian, English, German, Japanese, Indian and whatsoever food...\n\nBy the way, dad mostly cooked at our place", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Jade, it is not pretentious at all. It is a theme, and if your guests cannot understand that, well, I feel sorry for them! I'm sure the guests that do will have great fun and as I said earlier - probably some good chuckles too.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " If you haven't sent out the invites you could rephrase to \"Childhood favorites\" to allow for single parent homes. If you feel you have to be PC....\n\nYou sure won't have trouble with any of the cooking of favorites and maybe consider intentionally burning something to bring back those memories! (Of course we still ate it!)\n\nSounds like a fun evening of conversation from childhood memories anyway!", "loss": true, "prefix": "SGM Chef:" }, { "from": "gpt", "value": " I have sent out the invites and I used “memories” as the template theme.\nSo far, I have three RSVP’s.\nOne guest has replied with “ham steaks with pineapple and cherry”.\nYikes! I will probably do that as a canapé to be passed around with pre-dinner drinks.\nAnother has returned with roast chicken bought from the store. I will be doing something with that, but roast it myself probably in the smoker.\nEvery guest that I have spoken to so far has been positive about the dinner plans and they all are looking forward to a fun night.\nHaha - I just dropped a LOT of $$$ on champagne and wine, but you only live once and I want to party with some beautiful friends before I go.\nI actually wish that I could send invites to all my wonderful friends here!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " We have been invited and are excited to participate if only in reading your posts, both pre-dinner and at-dinner! Thank you so much for the invite! \nMy memories that pop up are my mom's hash made from Sunday's roast and her chicken and dumplings. (choose which ever fits into the menu - either - both - or neither!)", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Haha - I just got back a RSVP from a guest who told me that they had fond memories of their mother making lobster thermidor as a regular dish as a child.\nHmmm…", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tWe have been invited and are excited to participate if only in reading your posts, both pre-dinner and at-dinner! Thank you so much for the invite! \nMy memories that pop up are my mom's hash made from Sunday's roast and her chicken and dumplings. (choose which ever fits into the menu - either - both - or neither!)\n\t\t\nClick to expand...\n\nI’ll bring a date cake!\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDate Cake\n\t\t\t\t\t\n\nThis cake used to appear at all of our holiday celebrations, potlucks and picnics. I still make it a couple of times a year and remember the old souls who made it for me. If you try it I know you will enjoy it! It is easy to make, travels well and disappears quickly! :ermm::ohmy::lol...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Your party reminded me of a New Year's Eve party I attended many, many years ago. The party was a Fraternity Brothers reunion, as much as anything. A way to get together and continue the tradition of playing the first football game of the year, their Toilet Bowl Game. This year's host spent many days practicing and perfecting the menu. The party was to start shortly before midnight...so the menu would be munchies, so to speak. Miniature versions of a list of items. Some that I remember were the tiny stuffed baby potato skins, single bite cherry cheesecakes and a teeny, tiny Eggs Benedict. I remember the practice sessions for those Eggs Bene! In the end, he went with an eye dropper to place the \"proper\" amount of egg yolk in each. And, sadly, it rained just before midnight, turning the street into a sheet of ice. The Toilet Bowl had to be called before someone got seriously injured!\n\nAnyway, our host put so much time and effort into making everything hisownself. Bless his heart. I don't think he got any time to catch up with his Brothers! We came from all over the U.S.! So...I hope you will not make things so complicated that you miss out on enjoying this precious time with your friends.", "loss": true, "prefix": "GinnyPNW:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What makes manufactured marshmallows harder to absorbed ?", "loss": false, "prefix": null }, { "from": "human", "value": " The reason why i make that question is because i want to make crispy treats using homemade marshmallow,\nthe issue : when it melts and something crispy is added, the melted marshmallow gets absorbed into the crispy thing, and eventually becomes soggy.\nIt is very different from factory-made marshmallows which are difficult to melt and are not absorbed by the crispy thing, the crispiness remains intact and crunchy.\n\nWhat makes manufactured marshmallows not easily get absorbed ?\n\nMy ingredients to make homemade marshmallow : gelatin, modified corn starch, sugar, fructose, water.", "loss": false, "prefix": "padakunci:" }, { "from": "gpt", "value": " I'm not sure what the answer is but I don't have that problem when making Rice Krispie Squares. Once set the rice absorbs the marshmallows. There is butter added to the marshmallow when it is first melted and perhaps that helps.\nI always thought the reason for the butter was simply to keep it from sticking to the pan. Of course it does anyway, but also adds a tiny touch of salt taste to it.\n\nOr perhaps it is the crispy thing that is the cause. Have you done it both ways? Do you find it softens with your homemade but not store bought?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " The manufacturer may have a different version of \"that crispy thing\", a version that doesn't absorb marshmallow.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI'm not sure what the answer is but I don't have that problem when making Rice Krispie Squares. Once set the rice absorbs the marshmallows. There is butter added to the marshmallow when it is first melted and perhaps that helps.\nI always thought the reason for the butter was simply to keep it from sticking to the pan. Of course it does anyway, but also adds a tiny touch of salt taste to it.\n\nOr perhaps it is the crispy thing that is the cause. Have you done it both ways? Do you find it softens with your homemade but not store bought?\n\t\t\nClick to expand...\n\nAre you ever comparing your homemade marshmallow crispy treats VS manufactured marshmallow crispy treats ? for me i already did, and yes i added butter too, i test it with same cereal or another crispy things.\n\n- Manufactured marshmallow take more long time to melt + they don't get sticky in pan. My pan still clean after I melt the marshmallow and added something, It's so much fun to make crispy treats using store-bought marshmallows, no hassle at all. The crunchiness lasts forever\n- Homemade marshmallow melt faster and so sticky in pan even added butter, when something crispy added, The crispiness only lasts for 12 hours after that it becomes soft.", "loss": true, "prefix": "padakunci:" }, { "from": "human", "value": " My DIL does homemade marshmallows on occasion. I never have. Grew up using the other stuff so that is my go to. Although I do know hers are very much more \"softer\" and I can imagine that they melt rather fast. \n\nHonestly, other than for toasting over campfires only other use I have for them are the Rice Krispie treats.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any authentic energy bars?", "loss": false, "prefix": null }, { "from": "human", "value": " I am sick of buying energy bars only to find out they are glorified candy bars. Any healthy energy bars out there?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I'd say runners load up on carbs to keep their engine running. \n\nIdeally unprocessed or mildly processed whole grains and beans. Something like thick cut rolled oats or grain flakes, some red beans or white beans. Some date paste or honey to hold it together. Spice it up to get anti-oxidants, cinnamon, cocoa. Add in some seeds or nuts, like walnuts, flax, chia, hemp, or sesame seeds. Press them into a bar shape.\nI don't have a recipe for them, sorry! \n\nLarabars are supposed to be pretty healthy. They have a large range of flavors. https://www.larabar.com/our-products/larabar", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " i look for ones with a lot of fiber and low carbs. low fat too. it takes some looking around. are there better nutrition options? sure. but this is packable and storable and something i don't eat every single day.", "loss": true, "prefix": "HeyItsSara:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Bratwurst vs pork sausage in toad in the hole?", "loss": false, "prefix": null }, { "from": "human", "value": " Gonna make toad in the hole for the first time ever (yeah I've never made it before but NOT ANYMORE) and I'm confused. Most recipes call for pork sausages, but the only \"pork sausage\" I can find at my local grocery is either ground pork sausage (Italian, spicy, or plain) or bratwurst. I chose bratwurst cause that's all I could find (a one with cheese in it, as we like cheese, and there also wasn't one plain). What kind of sausage is traditionally used in toad in the hole? I wanna make sure I'm making it as potentially \"right\" as I can cause I like seeing how different culture's traditional food tastes, at least in the future.\n\nAlso your guy's onion gravy is to die for. Y'all are doing something right across that big old pond! As an American/Southern baby, I grew up on the turkey/sawmill kind, but never though to smother gravy in onions. Genius.", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I don't know about other parts of England and whether or not she changed it for whatever was available in Canada, but my late MIL made it with plain ole breakfast pork sausages. It was delicious. \n\nas a side note, Italian sausages, mild or spicy, weren't common fare in our grocers until the last couple of decades. At the same time bratwurst was a specialty sausage although available, was considered to be more from across the Channel than British. \n\nIn Germany I had knockwurst or bratwurst as a street food with their mustard (don't think it was Dijon, but very similar). I thought they were great and made our North American Hot Dogs look like complete total wimps!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " American toad in the hole. \n\n\n\nToad in the hole, we learned to make w/o any sausage, that is just how we ate them since I was a child, just the buttered bread and egg. That spans 50 years at least.\nBritish toad in the hole. \n\n\nEnglish/British/European toad in the hole.\nWhile we loved cheddar brats, and i'd make them in a minute if we still ate them. Did I say loved? LOVED them. \nThe European type of sausage i'm not sure about, surely someone here knows what kind of sausage is traditional for European Toad in the hole.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " My toad in hole!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " I’ve made it before with Irish/british bangers, which you can find quite easily here \n\nYou could make it with just supermarket breakfast sausage like Johnsonville or Applegate farms", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tAmerican toad in the hole.\n\n\nToad in the hole, we learned to make w/o any sausage, that is just how we ate them since I was a child, just the buttered bread and egg. That spans 50 years at least.\nBritish toad in the hole. \n\n\nEnglish/British/European toad in the hole.\nWhile we loved cheddar brats, and i'd make them in a minute if we still ate them. Did I say loved? LOVED them.\nThe European type of sausage i'm not sure about, surely someone here knows what kind of sausage is traditional for European Toad in the hole.\n\t\t\nClick to expand...\n\n\nYep, that's what Toad-in-a-hole was to me as a kid. I didn't learn about the British one until maybe 20 years ago. \n\nI've never actually had the British version, but it looks like good comfort food to me. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tMy toad in hole!\nView attachment 70087\n\nClick to expand...\n\nThat looks like my **' **** box!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Not sure about what you find in the supermarket where you live, but breakfast sausages and bbq sausages are all made from pork (or pork “derivatives”) and sawdust here down under", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThat looks like my ' ****** box!\n\t\t\nClick to expand...\n\nI assure you it tasted way better.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Unless otherwise specified, bratwurst IS pork sausage.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tUnless otherwise specified, bratwurst IS pork sausage.\n\t\t\nClick to expand...\n\nSir LOB - true, but further defined, it is a TYPE of pork sausage. There are many types. From many different countries. \nMost 'wurst' (German for sausages) are made with pork and there may be other meats also included from beef to veal to ??? The meats could be chopped, minced, ground. Processed in some manner, often smoked, with a variety of spices and herbs. \n\nEnglish breakfast sausages are pretty much all sold raw. And there are many types, depending on the pig breed, etc. Also the variety of the spices and herbs used.\n\nBreakfast sausages are generally consumed at breakfast. Wurst are consumed at most other times although I believe Weisswurst is popular mornings.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI assure you it tasted way better. \n\nClick to expand...\n\nHave you ever made of these?\n\n\n\n\n\nThey are perfect for kid's birthday parties!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " LOL, I've made the dirt cupcakes with worms and dragon poop - they LOVE them.\n\nand their mouths were thoroughly green after the poop", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What happens to spices that you don't store in the fridge or freezer?", "loss": false, "prefix": null }, { "from": "human", "value": " and what if i put them in the fridge and use when cooking with it?\ndoes moisture is accumulated inside in this case?\n\nbesides black pepper i put all of my spices in the fridge and freezer.\ni find it fine and good but want to be sure this is the right way..\n\ndo you have ideas about that?\n\ntnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I don't put any spices in the fridge. My pantry is dark, cool, and dry. \n\nBe careful putting spices in the fridge, because condensation can happen, and that moisture can mess them up. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I keep my spices at room temperature. Refrigerating them may cause moisture issues. If you take a cold bottle of a spice out of the fridge and open it, room temperature air will enter the bottle. As the room air is warmer, it can hold more moisture. When you refrigerate the spice, the warm air cools and loses it ability to hold that extra moisture, causing it to condense inside the bottle and on the spice.\n\nAge is a bigger issue with spices than temperature. Buy only the quantities you will use in a reasonable amount of time so the spices don't lose their potency.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " so bottom line is that you say that in no circumstance should one keep spices in the fridge if he wants it safe?\n\nanyway.\ni will also add that i'm not using bottles but thick plastic bags from the shop..\n\nin israel spices shops won't always allow you to buy small quantity. it is possible most of the time, but when it comes to let's say grounded fennel, they won't bother grounding it for me for a small quantity. and they don't have it grounded in advance..\n\ndoes moisture can be trapped in the freezer the same way btw?\n\nhave you read about the dangers of using spices?\nlately i've read an article in hebrew about the problems that different spices poses. they may contain dangerous additives..\n\ni can't send you the article.. not because of the language barrier but because of another reason..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I don't keep spices in the fridge. I don't keep herbs in the fridge. Okay, both hot peppers and garlic are sometimes kept in the fridge or freezer. If I have more of some fresh herb than I will use before it goes off, I put it in the freezer. Actually, I like to have a whole variety of frozen fresh (as opposed to dried) herbs in my freezer.\n\nAs to whole versus ground spices, like fennel, I like to have the whole spice and grind it right before using it. The whole spices stay fresh for a very long time at room temperature. I think it is well worth having a spice grinder and a mortar and pestle to deal with whole spices.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " @SEEING-TO-BELIEVE here's a consumer report, about half way down it starts to list the spice/herbs and brands and whether they are dangerous or not. https://www.consumerreports.org/hea...contain-arsenic-cadmium-and-lead-a6246621494/\nI keep mine in the basement, 55 deg F, spice pantry, but small jars in the kitchen. Most of the most common and easy to grow ones, I dehydrate and put in jars for the spice pantry each year. Lots of herbs and flowers and leaves for teas too.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Ground spices are the things that will lose their flavor fastest, but there are things like cinnamon and ginger that are not something you want to grind with normal machinery. For these kind of spices, and some of those Indian masalas, that I make a lot of, I put a smaller amount in jars, and put the rest in a vacuum sealed bag - they keep much better that way. I do the same with whole spices, though with things that could puncture the bags, like whole cloves or star anise, I put it in another bag, folded over, then seal the outer bag. Another thing that can be done with those is put spices in mason jars, and suck the air out of them, so almost all the oxygen is gone, and the spices will stay fresh much longer. \n\nThe large amounts of coriander and cumin I get in the Indian markets I put in those vacuum sealed bags, then when I need to refill the fairly large jars I keep it in, I snip off a corner of the bag, pour it into the jar, and re-seal it, with the Vacu-vin; ground spices I keep in smaller jars, and just refill it more often. \n\nSome things you'll want to refrigerate or freeze are things that will go rancid. Sesame seeds, white and dark poppy seeds are two things that come to mind. And something I keep in my freezer is saffron, simply because I almost never use it! I got a generous amount of it once, relatively cheap, and I keep it in one of those mason jars, and evacuate the jar again, before putting it back in the freezer.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tso bottom line is that you say that in no circumstance should one keep spices in the fridge if he wants it safe?\n\t\t\nClick to expand...\n\nare you referring to \"safe\" as in dangerous to health? Don't think anyone actually said that.\nThe \"danger\" is that it will become moist and clumpy and be sort of useless.\nNow, should that clump go moldy, well maybe it could be dangerous, but I should certainly hope you would see the mold and toss it out rather than use it!\n\n(oops wrote this up around 3pm, yup, another lost forgot me post)", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " +1 to buying whole spices.\n\nAnd I do keep some excess in the freezer for storage.\nOnce I start using that specific pack they don't go back in the freezer", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tand what if i put them in the fridge and use when cooking with it?\ndoes moisture is accumulated inside in this case?\n\nbesides black pepper i put all of my spices in the fridge and freezer.\ni find it fine and good but want to be sure this is the right way..\n\ndo you have ideas about that?\n\ntnx\n\t\t\nClick to expand...\n\nI keep spices and dried herbs in the fridge. We buy most from Costco, so the container is large.\nThey go directly into the fridge. I have a section in there just for them.\nI keep my black peppercorns, course ground and fine ground pepper in the fridge as well.\nThe only thing that does not go into the fridge is salt.\nI keep kosher, fine sea salt and Maldon sea salt flakes in the cupboard.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " until now it never became clumpy or moldy..\njust for you to know.\nthanks for the information", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Hey, if it works for you! I do lots of things against the normal ways - if they work - they work! \nIt's as simple as that.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I want to make tofu, not buy it", "loss": false, "prefix": null }, { "from": "human", "value": " Vegetarian granddaughter is coming for a visit.... Would like to ensure that she is well fed.... so how do I make tofu. Don't want to buy it.. want to make it", "loss": false, "prefix": "missM:" }, { "from": "gpt", "value": " Here's a link:\n\nMaking Tofu and Soy Milk at Home -- Ellen's Kitchen - faqs\n\nI have never made homemade tofu, but I understand you have to be scrupulously clean, and use it that same day or the next at the latest. It spoils faster than yogurt.", "loss": true, "prefix": "Selkie:" }, { "from": "human", "value": " Im not sure if your asking how to make tofu itself from scratch, or how to make a tofu dish and cook with it ( or both).\n\nBut, if your asking how to make tofu from scratch, it is similar to cheese making.\n -you need soy milk ( which can be found in the dairy section of the grocery store)\n -something to coagulate the soy milk ( separates curds from liquid)\n - a tofu press ( presses the curds together to form a block of tofu)\n\nIf your really want to take it to the next level, you can actually buy the soy beans and make the soy milk yourself. Ive never taken it to that level :tongu:\n\nHow to make tofu at home - the basic tofu recipe\n\nIve done it before, and got the supplies from this site ( the coagulants and tofu press).\n\nThere is a lot of info on the above site, in much more detail than I could explain. It was a simple process.\n\nThe only thing that I remember is , there is a fine line of how much coagulant to use. The more you use, the firmer the tofu is , but, the more of the flavor of the coagulant is picked up in the tofu. May take a few tries to get it right. Its a fairly quick process to if i remember correctly.\n\nI did it because i enjoy knowing the process of how foods are made, and this was just one of my many experiments. If this is going to be a one time thing, Im not sure if its worth the time or effort since tofu is readily available and inexpensive.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Looks like Selkie beat me to the punch on this one", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Thanks Selkie and Larry. I really just want to make the tofu myself. There are heaps of recipes around for using the end product. I enjoy experimenting, so I shall find a recipe on the net somewhere. I wonder what the coagulant substance is. I will look around.\nWill give it a try this week and let you know how I go.\n(My father- single parent - used to make junket regularly.... YUK! one of my most unfavourite desserts... it had a coagulant to curdle the milk. - I wonder if it was the same thing as is used in tofu making.... I never imposed that yukky stuff on my children!!)", "loss": true, "prefix": "missM:" }, { "from": "gpt", "value": " How to make tofu at home - the basic tofu recipe\n\nThis website sells the coagulants necessary.\n\"Natural calcium sulfate (gypsum) and magnesium chloride (nigari) are the most common tofu coagulants used. They have been used for hundreds years in Japan and China. Nigari is composed mainly of magnesium chloride, but also contains other minerals found in seawater, with the exception of sodium chloride (sea salt). Gypsum is a naturally occurring calcium sulfate.\"\n\nBe sure to get the stuff that is supposed to be used for cooking, and not the industrial stuff.\n\nIm also an experimenter. Made tofu, cheese, wine and have a closet full of all kinds of gadgets and gizmos.\n\nHave fun experimenting.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Thanks Larry,\nI shall have to find an Australian distributor. \nLive on the coast in OZ, so how would a cup of sea water go?... only kidding:P \nAm sure that there is some supplier within my ambit. I really want to do this from scratch. \n Will try it on the spouse before favourite granddaughter arrives... He will be spitting I know as he does not like the stuff... but maybe fresh will be different from the supermarket variety??", "loss": true, "prefix": "missM:" }, { "from": "gpt", "value": " ps: Eldest daughter wanted me to do a course on cheese making with her next week, but it's a 7 hour drive to her place so I declined.", "loss": true, "prefix": "missM:" }, { "from": "human", "value": " the homemade stuff is definitely a fresher taste, in my opinion more silky too, but that could have been because i added too little of the coagulant stuff. Im sure you will be able to find a distributor there that has a supply of this stuff. maybe even a natural food market or health store may carry it too. Im not sure if it has any other purpose or uses other than to make tofu.\n\nAs for cheese making, Ive made paneer myself , since it is easy and i often cook indian food. I thent attempted to make fresh mozzarella cheese. I wasnt as successful. apparently once gallon of milk should yield about a poung of fresh mozzarella. After I was done kneading it and doing whatever I had to do, i was left with a grape sized ( and a very small grape sized ) piece of cheese. It looked so easy on the dvd \n\nMy wine experience came from my over abundance of kiwi's that i had in the garden. Had enough fresh, jam, pies with hundreds left over. The wine , in my opinion, came out fine. But for those who really enjoy wine, they said it wasnt that great doesnt bother me any, i just cook with the stuff.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I've made tofu before only one or two other times. I made a batch this week from 4 cups of dried soybeans and I used food grade gypsum for the coagulant. It was too much volume to deal with when it became the gel before pressing, nearly a gallon.\nIn the future I'll make it with just 2 cups dried soybeans, which will make about 1 and 1/2 (maybe a little more) lbs. It'll fit better in my cheese press too. (and many less dishes)\nI sliced up 1/2 of it for the freezer, and 1/2 to make into tofu steaks. About 3/4th inch thick slices, slathered with spices and cashew cream, baked for 30 minutes. (6 steaks, each 3/4 inch and squareish 3x3 inches) We ate it along side of vegetables and mixed grains. It was good. Mr bliss said it reminded him of turkey.\nThe cashew cream had onion, garlic, smoked paprika, nu-salt, black pepper, thyme and rosemary in it. I'd make it again.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Can you keep us posted on how it goes and works out?\nI still want to go and make tempeh one day as I way prefer it over tofu. But still interested.\nThere is a fair bit of info online by Andrea Nguyen, incl video's\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHomemade Tofu Recipe Video plus Tips to Succeed - Viet World Kitchen\n\t\t\t\t\t\n\nOf all the cooking projects that I do in my kitchen, making tofu from scratch is the most wondrous. I’ve been making tofu since around 2010 and wrote Asian Tofu, a book about making, buying, and cooking with tofu. It’s a marvel to start with soybeans and then end up with a luscious block...\n\n\n\n\n\t\t\t\t\twww.vietworldkitchen.com", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " @Badjak sure! \n\nAfter straining the soy milk there was (from 4 cups soybeans) 2 quarts of okara. There are recipes for making tempeh from okara......and I haven't tried that but I've made bean type tempeh just not okara tempeh. \n\nThere is a tempeh thread somewhere, https://www.discusscooking.com/threads/tempeh-making-it.137445/\nAny kinds of beans can be used or okara. The okara would have to be dried in some way.\n\nOh and this: with weather temperatures at 95 degs F and higher, tempeh will ferment (and natto) (and yogurt) and so use the hot temperatures to your advantage. I mean, super hot weather stinks for comfort but it will work for certain fermentation processes near 100 deg F.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: A spice that you can use generally on almost anything to add flavor", "loss": false, "prefix": null }, { "from": "human", "value": " paprika maybe?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tpaprika maybe?\n\t\t\nClick to expand...\n\n\nIt's not a spice, but a little MSG can do some pretty impressive things to food. \n\nChef John puts Cayenne Pepper in pretty much everything he makes. I don't use it as much as he does, but I use it a lot. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tIt's not a spice, but a little MSG can do some pretty impressive things to food.\n\nChef John puts Cayenne Pepper in pretty much everything he makes. I don't use it as much as he does, but I use it a lot.\n\nCD\n\t\t\nClick to expand...\n\nCayenne and MSG/Accent are in my all-purpose house blend.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Salt.", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " Trader Joe’s 21 Seasoning Salute", "loss": true, "prefix": "ShellyCooks:" }, { "from": "gpt", "value": " garlic.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Silversage got my answer - salt.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Salt, pepper, Msg", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Smoked paprika. Chef John says paprika is training wheels for cayenne. Honestly, I used to use cayenne a lot but I could never taste it. Maybe I wasn't using enough.\n\nA little dash of nutmeg in cream sauces and some dressings.\n\nI've been using a little soy sauce or Worcestershire sauce in some dishes and that's pretty good.\n\nI salt my salt, so that's just standard for me. LOL I have a friend who swears by white pepper, though.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " Soy sauce is a chef’s great trick", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tSilversage got my answer - salt.\n\t\t\nClick to expand...\n\n\nAccording to Alton Brown, and others, salt is not actually a spice (same with MSG). But, yeah, it is a very powerful seasoning. \n\nAs far as spices go, the ones I use the most are derived from chili peppers, which does include paprika. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Yep @jennyema - same for me.\nNot a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, won’t make it taste “lemony”.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Sorry but I hate paprika. It’s too strong and one note and not right for so many dishes. One of the last things I’d suggest for general use.\n\nGarlic powder …. I forgot that before. And onion powder.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " georgevan, did you specifically mean a spice? or anything that would enhance.\n\nI'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tYep @jennyema - same for me.\nNot a spice, but fresh squeezed lemon juice can really lift a dish, and used correctly, won’t make it taste “lemony”.\n\t\t\nClick to expand...\n\nWhat's wrong with lemony?", "loss": true, "prefix": "Deblee:" }, { "from": "gpt", "value": " Last year I did a huge project of making garlic powder. I have pounds of garlic powder stored in mylar bags. I have recently added a shaker of garlic powder right next to my salt and pepper; the only three seasonings I have within easy reach of my stove. Took me 72 years to figure that one out!", "loss": true, "prefix": "bethzaring:" }, { "from": "human", "value": " bethzaring said:\n\n\n\n\t\t\tLast year I did a huge project of making garlic powder. I have pounds of garlic powder stored in mylar bags. I have recently added a shaker of garlic powder right next to my salt and pepper; the only three seasonings I have within easy reach of my stove. Took me 72 years to figure that one out!\n\t\t\nClick to expand...\n\n\nI make my own chili powder. I start with dried chilis, usually chipotles and anchos. I toast them briefly in a dry pan, then grind them and run them through a sieve to get a fine powder. It is way better than store bought chili powder. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\ngeorgevan, did you specifically mean a spice? or anything that would enhance.\n\nI'm guessing you meant anything, be it salt, spice, herb, dried or fresh or ... lemon, soya, Worcestershire, etc.\n\t\t\nClick to expand...\n\nAnything", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " Though for some things, the flavor of the lemon or lime goes well in a dish, along with the sour aspect, if you don't want that, you can use citric acid - a.k.a. sour salt. I keep a small container of that where I keep some salt, pepper, and a few other frequently used seasonings, so I can get to them quickly. 1 tb lemon juice is approximately equal to 1/4 tsp citric acid; some more, some less sour, and lime juice is a little less sour - approximately 4 tsp to 1/4 tsp citric acid. Just a pinch of CA can be substituted for a tsp of one of the juices, unless it is something where the flavor will be noticed. Most of the time it is for the sour. And how many people have ended up wasting the rest of lemons or limes, after just using a small bit of one?\n\nIt's also used when canning - adding some to some tomatoes, in case they are the low acid type.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\tgarlic.\n\t\t\nClick to expand...\n\n\nI use a lot of granulated garlic, too. COSTCO's Kirkland brand has an excellent California granulated garlic. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Steak in an air fryer?", "loss": false, "prefix": null }, { "from": "human", "value": " Well, I heard you could do it. I have got those wire racks and filters but has anyone tried this. Would like to have a go this Sunday. Would need to know medium medium/ rare and rare.\n\nNija does not have pre heat.", "loss": false, "prefix": "otuatail:" }, { "from": "gpt", "value": " otuatail said:\n\n\n\n\t\t\tWell, I heard you could do it. I have got those wire racks and filters but has anyone tried this. Would like to have a go this Sunday. Would need to know medium medium/ rare and rare.\n\nNija does not have pre heat.\n\t\t\nClick to expand...\n\n\nIf you have money to burn, and want to experiment with a steak, go for it. Please, don't risk an expensive steak. Get the cheapest cut you can get, and I hope you like your steaks \"well done.\" \n\nGordon Ramsey has done it. The man cover's his air fryer steaks with some kind of rub made with coffee grounds, and uses half-inch thick steaks. Seriously?\n\nAs a Texan, I just can't make myself do something like that to a good piece of meat. Just because you \"can\" do something, doesn't mean you \"should\" do it. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Why bake a steak?", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Your not baking it. Your heating it all around like you would do in a pan. Baking takes longer then 5 minutes.\n\nThe BBC: https://www.bbcgoodfood.com/recipes/air-fryer-steak\nAlso\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAir Fryer Steak with Garlic-Herb Butter Recipe \| Food Network UK\n\t\t\t\t\t\n\nThis mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 2 people.\n\n\n\n\n\t\t\t\t\tfoodnetwork.co.uk\n\t\t\t\t\n\n\n\n\nProblem is they all have diffrent timings.", "loss": true, "prefix": "otuatail:" }, { "from": "human", "value": " You can totally cook steak in your air fryer this Sunday. No preheat needed, just throw your steaks in at cooking temp.", "loss": true, "prefix": "GaryHyslop:" }, { "from": "gpt", "value": " Well, if you are going to try it then follow the instructions with those two recipes. They are both giving basically the same method. Other than, as you've noted, the timing.\nI would totally preheat the Air Fryer first. \nI think I would try the recipe that does the 2 min per side first. If that doesn't work out then the other recipe (which sounds weird to me) that does it much longer, might work. \n\nWhat bothers me is that I don't think you will have the same colouring and taste from a good sear on the meat.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " IIRC, what you British call sirloin is what we call NY Strip, which is a pretty good steak. What we call sirloin here is what I call dog food. The one recipe calls for a steak that is an inch thick, which is decent, and a lot thicker than what I've seen British chefs use. If you are going to use a convection oven, AKA and air fryer, you will need at least an inch-thick cut of beef, or by the time you get a nice crust, it is going to be well-done in the middle.\n\nAgain, I think an air fryer is the wrong tool for the job, like using a hammer to drive a screw into a piece of wood -- yeah, it'll work, but why would I do it?\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " otuatail said:\n\n\n\n\t\t\tYour not baking it. Your heating it all around like you would do in a pan. Baking takes longer then 5 minutes.\n\nThe BBC: https://www.bbcgoodfood.com/recipes/air-fryer-steak\nAlso\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAir Fryer Steak with Garlic-Herb Butter Recipe \| Food Network UK\n\t\t\t\t\t\n\nThis mouth-watering recipe is ready in just 45 minutes and the ingredients detailed below can serve up to 2 people.\n\n\n\n\n\t\t\t\t\tfoodnetwork.co.uk\n\t\t\t\t\n\n\n\n\nProblem is they all have diffrent timings.\n\t\t\nClick to expand...\n\nYou are totally baking it in an air fryer. Its a convection oven.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I would not be cooking a nice cut of beef in an air fryer, but you do you…", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I am open to hearing how it turned out! I don't own an air fryer but have a nephew-in-law that lives by his!", "loss": true, "prefix": "Kathleen:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Should bread be frozen or refrigerated", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " it depends on the bread. lots of breads are made with preservatives and can stay on the counter for a number of days before mold starts.\nDave's killer bread and Ezekiel bread are natural breads with whole grains and i know ezekiel bread is found in the freezer department. it's best taken out and toasted just 2 slices at a time.\nThe homemade whole wheat bread i make, after it cools and i slice it, i freeze it in 4-6 slice bags, then use it straight from the freezer or it keeps in the refrigerator for 2 days.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " My parents froze bread all the time. It tasted okay to me as a kid. I haven't done it as an adult with more discerning taste buds, but it should be okay.\n\nI do refrigerate bread in the summer in North Texas. In winter, my pantry is cool and dry. Summer... not so much. I can get science projects pretty fast in summer months. Down in Houston where my sister lives, yeah, you need to put your bread in the fridge all year around. \n\nSo, I think it depends on where you live, but my refrigerated bread tastes just fine. Five seconds in the microwave and you'd never know it was in the fridge. \n\nBTW, I buy good, fresh baked breads from the HEB bakery, not the supper processed big brand breads, and like I said, five seconds in the microwave. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I leave mine out for a few days and then it goes in to the freezer. English muffins, too", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I refrigerate bread. If I don't think I will get through it in a reasonable amount of time, I freeze it. As others have mentioned, you can take out the number of slices that you need and toast them from frozen. That works best with sliced bread. I have frozen whole, unsliced loaves of bread and that works fine if they are well sealed. You just have to let the whole loaf defrost before you can easily slice it for use.\n\nI learned about freezing sliced bread in a resto in a small town in Quebec. It used to be the law that restos that served bread had to make whole wheat bread available to their customers. This was a small town with very little call for whole wheat bread, but I always ask for whole wheat. This was the regular sort of supermarket bread from a factory. It worked fine. I mentioned that I was surprised they had whole wheat and the owner said he always has some in the freezer. That was also when I found out that he was legally required to have it around. I don't think that law is still on the books or if it is, it isn't being enforced any longer.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Depends on the bread, and very much depends on the time of year, as to whether it gets put in the fridge here. \n\nRefrigerating bread will actually make it go stale faster, and in cooler weather, I usually will eat a loaf of bread before it would mold, but after 4 days, I'll put the small amount left in the fridge, and usually use it toasted. But in the summer, I almost always put it in the fridge later on the 2nd day after baking, when I might have about a third of a loaf remaining, and it would probably get moldy. \n\nAs for freezing bread, I usually bake 2, sometimes 3 loaves, of rye bread, and freeze all but one of the loaves as soon as it is totally cooled. And think of it this way - the more fat a bread has in it, the longer it will keep, in the freezer, at room temperature, or refrigerated! Sweet breads are the longest keepers (but probably not on the kitchen counter! ), with all the eggs, fat, and sugar, and simple breads like French bread, with just flour, yeast, salt, and water, are the fastest to go stale, and even in the freezer, doesn't keep well much over a month.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " What do people mean when they say that bread is stale? Do they mean that it got dry or dryish? I think of stale as a degradation in flavour, which I haven't noticed when I refrigerate bread. If it has been in the fridge, I will almost always toast it.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I don’t refrigerate or freeze bread if I can avoid it.\n\nThe formation of moisture or ice crystals is a problem for me. It helps if the bread can be placed in a paper bag or wrapped in paper towel and then placed in a plastic bag.\n\nI thaw bread in the microwave wrapped in a paper towel for 20 seconds or so and use it immediately.\n\nI’ve also had good results reheating day old or frozen bread in a paper bag that has been run under the faucet and placed in a 400-450f oven for a few minutes. I’m not sure how healthy that method is but it’s something that I learned from my mother.\n\nWhen I was a kid we had one of these little stovetop ovens to refresh less than perfect baked goods. The little well, in the center, was filled with water and set on medium heat for a few minutes.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " I live far from shops, so when I get there and buy bread and/or flat bread, I buy more than I can eat in a couple of days and freeze most.\n\nI leave home baked sourdough out on the counter (except if I baked far too much). It gets a bit dry, but I don't mind that. It stays good for quite a long time, even in my extreme climate.\nI do think that may partly be due to the fact that it is sourdough bread", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I freeze bread as soon as I get it home from the store. This way I have fresh bread anytime.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tWhat do people mean when they say that bread is stale? Do they mean that it got dry or dryish? I think of stale as a degradation in flavour, which I haven't noticed when I refrigerate bread. If it has been in the fridge, I will almost always toast it.\n\t\t\nClick to expand...\n\nWhen I make my own stuffing for Thanksgiving, I cube the bread and leave it out on the counter a day or two. The cubes get a little crusty. That is stale bread.\n\nI make most of the bread we eat and use all whole wheat flour. As soon as the bread is cooled, I slice it and put it in the freezer.", "loss": true, "prefix": "bethzaring:" }, { "from": "gpt", "value": " My homemade goes stale quite fast, so I also freeze half of it. I find store bought, although it might not go stale (dry out) it is liable to go moldy - so again, I freeze half. Seeing as I'm only feeding me, myself and I, I don't always know if I'll go thru it fast or not. \n\nI bought a loaf of white square sandwich bread, specifically to make \"shrimp toasts\". The leftover bread lasted over two weeks in my cupboard. \n\nTalk about something healthy and nutritional - my body will probably be preserved for centuries after eating that stuff! Maybe not my brain - but oh wait! - that's why I drink lots of wine - to pickle and preserve my brain.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " We have to freeze bread otherwise ¾ of it would be lost. \n\nIf I put frozen slices of bread right into the toaster, they toast beautifully and you wouldn't know the bread was frozen.\n\nWhen I don't want toast, I can defrost the bread in the microwave. You have to be careful. Too long and the bread is ruined.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Well done on successfully thawing bread in the MW. I have given up. I have ruined bread more than once.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Even though mold is free penicillin, I generally freeze bread. I keep some wraps in the fridge though.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " So difficult when the question is really subjective to the individual. Their needs. Their situation in so far as place. So many other factors it's impossible to answer directly. \n\nSo georgevan, you've gotten all sorts of different answers based on individual needs. \nWould you let us know which one suits your life style best?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\tEven though mold is free penicillin, I generally freeze bread. I keep some wraps in the fridge though.\n\t\t\nClick to expand...\n\nNot all molds produce penicillin.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tI freeze bread as soon as I get it home from the store. This way I have fresh bread anytime.\n\t\t\nClick to expand...\n\nI do the same thing. I buy 2-3 loaves at a time, then put them into my chest freezer until one of them is needed. However, once I take a loaf out of the freezer, it stays on the counter until it's gone. I never put bread in the fridge. One loaf of bread doesn't last long in our house because my son could literally survive on peanut butter sandwiches and eats them daily. So I can't remember the last time we had a loaf of bread go stale.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Freeze it. Bread in the refrigerator will go stale more quickly. Refrigerators actually have a dehydrating effect on food. It will stay fresher in the freezer\nRead it here from the experts. https://www.seriouseats.com/does-refrigeration-really-ruin-bread", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " During hot muggy weather I keep my bread in the fridge. But when I freeze my bread I also put a sheet of paper toweling in the bag. That toweling stays in the bag when I take it out of the freezer. It helps to keep the bread from going soggy and at the same time keeps it from getting that hardness around the edges and going stale. Bit of an oxymoron I know - but it seems to work for me.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you send your good chef knives to professionals to sharpen them?", "loss": false, "prefix": null }, { "from": "human", "value": " I have two Wüsthof chef knives and I am thinking of sending them to Bernal cutlery to have them sharpened.\n\nI don't trust the hillbillies around here to even look at my knives. LOL\n\nWhat do ya'll do with your chef knives when they need sharpened?\n", "loss": false, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " Yes. I always get my good knives professonally sharpened.\n\nIts easy to ruin them with those do-it-yourself contraptions", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tYes. I always get my good knives professonally sharpened.\n\nIts easy to ruin them with those do-it-yourself contraptions\n\t\t\nClick to expand...\n\nCool, where do you send yours? Also did you have to go through a lot of hassles to do it. \n\nI am having an anxiety attack thinking of my knife being in another state so far away.", "loss": true, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " I swear by inexpensive knives and do-it-yourself contraptions. \n\nThe three knives that I use are a chefs knife, paring knife, and slicer, all old Martha Stewart knives from Kmart.\n\nI sharpen them about once a year with an old Chef’s Choice electric sharpener that I bought at Goodwill for $6.00.\n\nDo what you feel is right for you and your situation.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Since I switched to Victorinox kitchen knives, I wouldn't spend the money to have them professionally sharpened. They are inexpensive enough that, when they finally need professional sharpening, I can just replace them. As of now, the knives are fine with just regular honing at home. My chef's knife is the oldest at around six years old, and like I said, I can replace it for about the same price as having it professionally sharpened, if /when it becomes necessary.\n\n[EDIT] Linky link...\n\n\n\n\t\t\tAmazon.com\n\t\t\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I have several knives. I have a sharpener on the back of my electric can opener (avocado green wedding gift) that I've been using. Just recently I purchased a Chef, not expensive but not cheap. I'll keep using the can opener one for my paring knives and others, using the Chef for just the larger ones. Works well, cuts paper just fine. \nI could never manage that bloody stone that my mom was so proficient with.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I sharpen them myself.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I sharpen my knives myself.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " i don't have any good knives", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " HeyItsSara said:\n\n\n\n\t\t\ti don't have any good knives\n\t\t\nClick to expand...\n\nMe too.\nBut once I sharpen my not good knives, they become, 'my good knives'. \nI rather, like them.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Yeah I sharpen my own knives on whet stones and also a few friends as well.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " mseaglecook said:\n\n\n\n\t\t\tCool, where do you send yours? Also did you have to go through a lot of hassles to do it. \n\nI am having an anxiety attack thinking of my knife being in another state so far away.\n\nClick to expand...\n\nI learned to sharpen knives in culinary school with a stone (which is the best way) but Im not very good at it.\n\nThere are stores around Boston that do a good job and arent too expensive. Also a woman who travels around farmer's markets and does it while you wait.\n\nIve also sent mine to Sharpenter's twice and they did a pretty good job.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I use a stone on my knives. Once in a while I bring them to a professional to makes the bevels are still right. When I do, it's usually a Quebec chain called \"Centre du Rasoir\". Yeah, they sell razors among other things, but they are good at sharpening knives. Okay, they screwed up with a friend's knives. Really messed up his whole set of knives. He showed us pictures on Facebook and it was really bad. Lots of his friends, including me, told him to complain. When the owner of the store saw them, he apologized and then replaced my friend's knives with the same brand and series of knives.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI use a stone on my knives. Once in a while I bring them to a professional to makes the bevels are still right. When I do, it's usually a Quebec chain called \"Centre du Rasoir\". Yeah, they sell razors among other things, but they are good at sharpening knives. Okay, they screwed up with a friend's knives. Really messed up his whole set of knives. He showed us pictures on Facebook and it was really bad. Lots of his friends, including me, told him to complain. When the owner of the store saw them, he apologized and then replaced my friend's knives with the same brand and series of knives.\n\t\t\nClick to expand...\n\nYou make a good point.\n\nGoing to a ‘professional’ or prestigious high end sharpening service is no guarantee that the work won’t be done by an inexperienced entry level employee.\n\nOver the years I’ve learned that, for me, if I have to be concerned over the cost and maintenance of an item I’m probably in over my head.\n\n“If you have to ask how much it costs, you can't afford it.” - J.P. Morgan", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tYou make a good point.\n\nGoing to a ‘professional’ or prestigious high end sharpening service is no guarantee that the work won’t be done by an inexperienced entry level employee.\n\nOver the years I’ve learned that, for me, if I have to be concerned over the cost and maintenance of an item I’m probably in over my head.\n\n“If you have to ask how much it costs, you can't afford it.” - J.P. Morgan\n\t\t\nClick to expand...\n\nBut, going to a reputable place can make a difference. It did for my friend. The owner of the store didn't hesitate in giving my friend hundreds of dollars worth of knives to compensate for the mistakes of the entry level employee.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " You know Aunt Bea, I've often heard that quote, but I sometimes wonder ... \nhow often do you buy something without checking the price? \nNo, I'm more inclined to say \"a fool and his money are soon parted.\" - Dr. John Bridges", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " When I send my knife off I will come back and report to you all what happens. Wish me luck LOL", "loss": true, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " I have found that, if you ask your local butcher who sharpens his knives, he will tell you he does it himself and just might offer to do yours for you. I do my own with a Secura two-stage knife sharpening system.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " There are different types of knives, obviously in shape, form, price etc, but the main thing important here is the steel.\nMost Japanese knives use a harder steel than European ones.\nThose harder knives need a ceramic rod, the others use a steel (the rod is just for use in between proper sharpening).\nMost butchers will use European knives as they are easier to steel and sharpen, so I would be happy to ask them to sharpen those knives, but not my Japanese ones \n\nI got a collection of knives ranging from kiwi thai knives to victorinox to Japanese ones", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " a fisherman's filet knife is as sharp as a razor", "loss": true, "prefix": "georgevan:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Are there cuisines/dishes that use whole wheat flour?", "loss": false, "prefix": null }, { "from": "human", "value": " I have a big bag (10 lb.?) of whole wheat flour.\n\nI'm tired of bread/whole wheat bread.\n\nI tried making Indian flatbread (roti/chapati) with it, and it isn't the right flour (atta is not American whole wheat flour) so it kinda failed.\n\nBasically I'm looking for any cuisines recipes (if anyone knows any) that traditionally use whole wheat flour (not ones where you can add whole wheat flour, but ones that use it by default.) Like say whole wheat bread. But I'm tired of bread. \n\nIf they're out there! Thanks all!", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Both my Indian neighbor and I have used whole wheat flour to make roti. She makes it regularly and FAST. It's fascinating to watch her work. Maybe you need a different recipe.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Huh. Do you grind it finer before you use it? I've heard that atta is finer ground than whole wheat American.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tHuh. Do you grind it finer before you use it? I've heard that atta is finer ground than whole wheat American.\n\t\t\nClick to expand...\n\nNope. I use this: \nhttps://shop.kingarthurbaking.com/items/golden-wheat-flour\n\nI'd share the recipe I use but seem to have lost it. Sorry.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I don't use AP flour only whole wheat due to our diet choices. I use it for whole wheat bread. Even though I could make more baked goods there's really only the zucchini-fruit bread I make that uses WW flour. There's a non-traditional oil free gravy, a mushroom gravy and I use the ww flour-but it's not ideal for a smooth finish. I've made whole wheat pasta but it's not a nice as say a semolina dough, but, it's possible. I have made ww pizza crust, bagels, hamburger buns, hot dog buns, they all turn out great with the same bread recipe but they are bread. Sorry to say this isn't helping.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I have successfully made chapati with hard whole wheat flour. I have also made pasta using whole wheat. We thought that it tasted better than white flour pasta. Maybe it's because I use organic, stone ground whole wheat flour. We liked that pasta both in the fresh version and in the dried version.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " @BAPyessir6 You are right; though you can use standard WW flour for flatbreads and the like, it's not the same. Atta is durum wheat - the same thing used for most pasta (except not in WW form for most pasta). And a lot of atta in Indian markets is not 100% WW - something you have to be careful about. \n\nWhat is it you are looking for in the bread? I use a lot of rye flour in my breads - more WW than rye, but sometimes I add a little extra gluten, so I can increase the % of rye. Sometimes some potatoes in the bread, too. And I usually start it a couple days early, to give it some extra flavor. Plain WW flour in bread isn't my favorite thing, either - it needs other flavors added.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Have you thought of mixing it with AP or bread flour?\nYou can use roughly up to 30-40% whole wheat without having to change the recipe.\nAfter that, it's basically a small increase in liquid", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " To me flour, any flour pretty much equals breads. Or thickeners. \nNot sure what would happen if you incorporate into cakes, blech?? Maybe cookies could handle it better, just not too much, a couple of tablespoons maybe? \nThen there is pasta, you could do that. Personally I just don't like the taste of whole wheat pasta, but if yoiu just add a couple of tablespoons to the recipe it would not change the flavour completely. \nThat's all I can think of. \nGood Luck - let us know what you try using it in. \nLOL, you could also repackage in 1 lb bags and gift them to friends and foes alike.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " No one ever complains when I bake cookies, cakes, or muffins. I bake them all with all whole wheat flour. I think they are the perfect way to hide the whole wheat taste, since they all have other flavours included. I don't think that most people even notice in something like that.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Something I forgot...\nWhole wheat flour can get rancid, so if you have space, keep it in the freezer", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Something Old, Something New", "loss": false, "prefix": null }, { "from": "human", "value": " As those who know me understand, I am so homesick for things that simply are no longer there. Like some others here, I relive some memories through recipes and food. So I offer a challenge: Make something old that will remind you of good times. Then make something new to give you a good memory for now! \n\nI know that I plan to try to make my grandmother's baked BBQ steak for my something old. She made it on weekends in the summer and the entire house smelled of BBQ (even though she cheated and used a BBQ sauce. The steaks were incredibly tender. Mashed potatoes and string beans often accompanied it. We always had side salads in the summer, and we would eat together outside in the shade. The dog would lay hopefully within tossing distance of the table because he knew my sister was an easy touch for sad eyes. Like me at times, my grandmother loved her dishes and would use many for each person. Once \"Aunt\" Gertie, her best friend, said, \"Thella (short for Martha Ellen), you need a dishwasher.\" Her reply as she pointedly looked at my mother, my sister, and me was, \"Pshaw, Gert, I have three.\" \n\nFor something new, I have always wanted to try to make a fresh fruit tart with a glaze. Within two weeks, I'll post my results. \n\nI really hope that others will hop on this band wagon with their own something old and something new.", "loss": false, "prefix": "Kathleen:" }, { "from": "gpt", "value": " I like this idea. I don't have a lot of food memories of grandparents because, my grandparents lived in Scandinavia and I only got to visit them a few times while growing up. My mormor (mother's mother) was renowned for her slow roasted chicken with slow roasted \"brown potatoes\". I'll pass on trying to make that. It was pretty good, but I was not one of the cousins raving about either that pale looking, fall off the bone chicken or the brown potatoes. The best part of those meals was getting together with a bunch of cousins. There are a lot of cousins. Mormor had 12 kids who survived to adulthood and only one of those didn't have any kids. But, now that I think about it. I should try to replicate my farmor's (father's mother) cabbage rolls. She was a good cook, but no one raved about her cooking that I ever heard of. She only had three adult children, so not nearly so many cousins on that side of the family. I usually can't stand cabbage rolls. I can't even stand to be in the same room with cabbage rolls. But, my farmor's Swedish cabbage rolls were delicious. I don't have her recipe, but I do have a Swedish recipe for kåldolmar (cabbage dolmas, yes, Swedes learned to make cabbage rolls from a visiting Turkish diplomat).\n\nI make new recipes all the time, so picking something will be interesting.\n\nMy mum was an excellent cook, but I have already incorporated most of my favourites among her recipes. The one I never tried to make that comes to mind is a holiday dish. It's stuffed bird (chicken, duck, turkey, whatever). The stuffing is a meatloaf and I learned to make meatloaf by watching her. I have tweaked it a little bit, but it's basically the same thing.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " My mother was not a good cook, so I have no happy memories of family dinners. However, my uncle's mother-in-law was a great \"country\" cook, and made the best liver and onions in the world. When I asked her if I could watch her make it (I was about 10 years old) she walked me through the entire process, then wrote it down for me to keep. I still have that tattered, stained piece of paper.\nOur recent happy memories are chicken piccatta. Husband loves it, and I love seeing his grin when I tell him what we are having for dinner!\nKathleen, thank you for starting such a nice post!", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " Marlingardener said:\n\n\n\n\t\t\tMy mother was not a good cook, so I have no happy memories of family dinners. However, my uncle's mother-in-law was a great \"country\" cook...\n\t\t\nClick to expand...\n\n\nSame here. Mom was not a good cook, although there are a few things she could do well. Lasagna, her MIL's recipe, was good. \n\nWe only ate together aa family for Sunday dinner. The rest of the week, my sister and I ate together, then my mom and dad ate their dinner together. \n\nMy ex-MIL was an outstanding country cook and baker. When we went to her house in Oklahoma, I'd gain about a pound per day we were there. She baked one each of everyone's favorite pie. Ten people, ten pies. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " It's cheating to use BBQ sauce?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " My parents were in their 40s when I was born. They immigrated to the USA in the early 20th century and became part of the Armenian community in Eastern MA. I was born and raised in an Armenian household in Boston, spoke Armenian, was surrounded by Armenian relatives and attended Armenian functions. My parents socialized with other Armenians. I was fed Armenian food (it was just food to me) and had a hearty appetite then as I do now. I assumed everyone ate the same stuff as I did. \n\nMom was a great cook. I've shared some of her recipes here. I've learned to cook some them and have shared them with my daughters.\n\nWhen I learned to cook myself, a lot of what I learned was from the Food Network, Julia Child, Jacques Pepin and various other cooking shows. Now I cook foods from around the world and have acquired recipes and techniques from this site. I can't imagine my parents' reaction to some of the foods I've learned to cook.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\tIt's cheating to use BBQ sauce?\n\t\t\nClick to expand...\n\nWas that supposed to be a reply in a different thread? It seems to be a bit of a non sequitur here.\n\nedited to say:\n\nOops, my mistake. BBQ sauce was previously mentioned in this thread.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Kathleen mentioned '(even though she cheated and used a BBQ sauce.'\n\nSo, No, Sara, I don't think it's cheating - if you \"say\" you made it but used bottled, then that's cheating! LOL!!\n\nand as Andy quotes - \"If you want to make an apple pie from scratch, you must first create the universe.\" -Carl Sagan", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tKathleen mentioned '(even though she cheated and used a BBQ sauce.'\n\nSo, No, Sara, I don't think it's cheating - if you \"say\" you made it but used bottled, then that's cheating! LOL!!\n\nand as Andy quotes - \"If you want to make an apple pie from scratch, you must first create the universe.\" -Carl Sagan\n\t\t\nClick to expand...\n\nOops, you are right that BBQ sauce had been mentioned in this thread. Sorry Sara.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " @taxlady I hope you make and share your cabbage rolls! I also miss those big family dinners.\n\n@Marlingardener Does he also have the same reaction for the liver and onions? (I love good liver and onions!)\n\n@caseydog What was your favorite pie? I'll bet she had a great time making a special pie for each person.\n\n@Andy M. Do you find that making those Armenian dishes take you back?\n\n@HeyItsSara I think it depends on who you ask. Some here pride themselves on their sauces!\n\n@dragnlaw Yes...but...it was OpenPit original that she used to slather and cook. Of course, options for bottled sauces were pretty limited back then.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Great topic for a thread @Kathleen !\n\nA coupla months back, I made Chunky Applesauce, which conjured up memories of my maternal Great Grandmother, who was the school districts \"head lunch lady\". I loved whatever she made, but chunky Applesauce was so good with anything or even all by itself.\n\n\n\n\n\n\nAs to a new dish to create a new memory for our household: \nAndy and Joey got us hooked on Cast Iron Skillet Rolls!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " \"Andy and Joey got us hooked on Cast Iron Skillet Rolls!\"\nDitto that!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Something old would definitely be my Grandma Rosie's Vegetable Soup. She was born early 1900's and lived through the depression, so her soup was simple, used inexpensive ingredients combined with whatever you had in the house. She used to make enough for herself, and to give a jar to us ( which was usually an old Sanka coffee glass jar with the orange lid). When she got sick, and was in the hospital, I was actually living out off state. I came home to visit her ( see her for the last time) and I asked, \" Grandma, what's the recipe for your soup?\". She dictated the recipe to me, which I wrote down. Later that week she passed away. I really wasn't into cooking at that time, but Im glad I got the recipe to pass down as her memory of her. Is it the greatest soup, not necessarily , but when making/ eating it, it provides a spoon-full of memories. I often will make it and bring it to some family gatherings and kinda feels like she s there with us. It really makes my mom ( her daughters) day every time I do it. I now do the same with my father's pickles. Although still with us physically, his memory is not all that great so I was able too get the recipe before it was lost forever. Every fathers day, I make a batch with him then distribute jars to the family.\n\nAs far as new, I always wanted to make donuts, but for whatever reason, I had this fear of deep frying. Not for safety reasons, I just found it intimidating. I then took a virtual class on donut making and put it on my bucket list. This past father's day, I finally got the motivation to do it. Got my self a deep fryer an went to work. Although not perfect, I can finally cross it off the bucket list.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Those doughnuts look perfect! Just like my mom's! well, not with the icings because with 5 kids standing around they never lasted long enough to get any icing. Matter of fact, \"back in the day\" icing was not a normal thing for doughnuts. Only when bakeries started supplying them on a regular basis - you know, the fluffy squishy kinds, did we start to see them with icings. As I remember....", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " My next donut adventure will be in the fall, when I'll attempt to make Apple cider Donuts.\n\nThe donuts in the pic were good, but not what I'd consider great. Maybe I'd give them a B+. Im probably being too hard on myself, but I think we all are when t comes to cooking. More important than how they came out, is that my daughter ( who is now 26) helped me make them. We always cooked together when she lived home, so it was a throwback to the good old days. Plus, I now can blame her on why they were a B+ and not an A +", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Ahhh -- I just read somewhere that the ability to focus the blame on a junior for your mistakes shows great management skills.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n@Andy M. Do you find that making those Armenian dishes take you back? . . .\n\t\t\nClick to expand...\n\nSometimes. Some dishes I make regularly so they don't take me back so much. But when I make some of the \"special\" recipes I do think of her more.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n@caseydog What was your favorite pie? I'll bet she had a great time making a special pie for each person.\n\t\t\nClick to expand...\n\n\nWell, I was caught off guard when asked what my favorite pie was, and said \"lemon meringue.\" I do like those pies, but about one slice a year satisfies my desire for lemon meringue pie. But, it stuck, and that's what she always baked for me. Everyone liked it, so I only had to eat a few slices... and it was really good lemon meringue pie. Every pie she made was good, although I can't eat pecan pie. Not a food allergy, it's just WAY too sweet for me. My ex-wife, on the other hand, had a giant sweet tooth. I gave her the nickname \"Dessert Hound.\" She was like a bloodhound when it came to finding good desserts. \n\nI just don't have a big sweet tooth, so there is no pie that I just go nuts for. The rest of the family loved her pecan pie, and another pie I just didn't like, a Chess Pie, which is another Southern pie that is mostly sugar. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tWell, I was caught off guard when asked what my favorite pie was, and said \"lemon meringue.\" I do like those pies, but about one slice a year satisfies my desire for lemon meringue pie. But, it stuck, and that's what she always baked for me. Everyone liked it, so I only had to eat a few slices... and it was really good lemon meringue pie. Every pie she made was good, although I can't eat pecan pie. Not a food allergy, it's just WAY too sweet for me. My ex-wife, on the other hand, had a giant sweet tooth. I gave her the nickname \"Dessert Hound.\" She was like a bloodhound when it came to finding good desserts.\n\nI just don't have a big sweet tooth, so there is no pie that I just go nuts for. The rest of the family loved her pecan pie, and another pie I just didn't like, a Chess Pie, which is another Southern pie that is mostly sugar.\n\nCD\n\t\t\nClick to expand...\n\nI don't have much of a sweet tooth either. I do like a sweet dessert once in a while. I agree that pecan pie is overly sweet, but it still might be my favourite. I can't imagine eating it more than once in three months though and I like to have it with sour cream. Quebec has a similar, extremely sweet pie, tarte au sucre, AKA sugar pie. It's very much like a pecan pie without the pecans.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I like Butter Tarts either with or without pecans - all pretty much the same thing. But I agree, tarte au sucre/sugar pie/pecan pies are a bit much. Maybe it's the ratio of crust/pastry to filling?", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Cookbook intro text", "loss": false, "prefix": null }, { "from": "human", "value": " I am trying to write a cookbook for those that have no clue what to do in the kitchen. I posted in the Introductory thread about where to post text and recipes for feedback. It was suggested that I post that stuff here.\nMostly I am looking for suggestions and feedback concerning clarity or anything stupid important that I left out.\nTIA!\n\n\n I am writing this for the person that doesn’t know how to feed themselves. Maybe you are in high school and trying to figure out how to turn leftovers into lunch. Maybe you have been out of your folks house for a while and are sick of drive thru. You get the idea, whatever reason; you want to learn to turn stuff in the fridge into something you can eat.\n\n If you are looking for restaurant quality recipes, you probably won’t find them here. I have cooked what are considered restaurant quality meals, but that is more a matter of luck and just a little skill.\n\n Ok, let’s talk about spices. What do you like and don’t like? Do you know? Smell stuff, taste a little, just a little. Is it yummy?\n\n What kind of protein? Chicken, beef, pork, fish, turkey? Honestly, I don’t like fish, I don’t eat it. I imagine most of these recipes would work with fish, but use your own judgement. \n\nNow, the rules. \n CLEAN is rule one. Wash your hands often! You can’t make good food if you have stuff smeared on the counter, the sink is full of dishes, and the cutting board has dried yuck on it from what you cooked last. So clean up. I know you are hungry and you want to get to it, but it only takes a few minutes, your food will come out better, and you will have the room you need to make a new mess. Cooking IS messy. How you choose to deal with it is up to you. Wiping things down as you go is the best way, in my opinion.\n\n FRESH is rule two. Don’t use the moldy onion in the back of the fridge! Smell your ingredients before you use them if there is any doubt. Does it smell nasty? Toss it. Does it have no smell? It’s probably ok. Does it have a yummy smell? It’s most definitely ok. If you are using canned ingredients, don’t use anything that comes from a swelled up can. Dented cans are probably ok, but if the top or bottom is bulged , don’t even open it. If you are using frozen ingredients, don’t use the stuff that has the great big ice crystals on it. That is freezer burned and while (probably) not bad for you, it murders the taste of everything!\n\nA word about cross contamination.\nLet’s say you are making chicken and onions. So you start cutting up your chicken and get it going, then you cut your onion. The part of the onion that you put on the cutting board now has ick on it from the chicken. Now you put that onion with the chicken/cutting board ick back in the fridge where it becomes a Petri dish. The next time you use that onion you are going to get a big dose of yuck that will turn your ass into a fire hose, if you are lucky. Be sure to wipe up after cutting raw meat, onion, hot stuff like chili peppers, garlic, or anything else that has a strong odor, or a runny center. \n If you are making something like a salad where you use all of the ingredients and aren’t putting things back in the fridge, you don’t have to be as careful, in my opinion. If you are a pro chef and I am wrong on this, drop me a note and I will edit the next edition. I still wouldn’t chop up a salad after cutting raw meat without wiping up. But carrots after lettuce, and tomato after carrots, you bet.\n\n Safety. Is Rule Three (probably rule 1 technically). You have to pay attention!!! A pan of oil will burst into flames if it gets hot enough. It will smoke before it does. If your pan bursts into flames DO NOT add water. Cover it. With a lid, with another pan, with anything that won’t burst into flame instantly. It only usually takes just a few seconds to smother the flames. Take it off the heat. Maybe set it outside to cool off. It won’t smoke up the house with whatever just got ruined.\n A side note about heat:\n The off on my stove is at the 12:00 position. High is at the 1:00 position. Big deal, right? Maybe not, here’s why. 6:00 on my stove dial is medium heat. 9:00 is low heat. 3:00 is high heat. If I am frying meat, the burner is set to 5:00 or 6:00. If I am simmering something, the burner is set between 2:00 and 4:00. If I am boiling noodles, 1:00 or 2:00. Cooking things at the appropriate temperature is important. Boiling water on low is never going to happen. \n Which leads to a side note about the size of the pan and the size of the burner. Don’t put a little bitty pan on a great big burner. The pan should match the size of the burner. Big pan, big burner, little pan, little burner. If you are trying to fry a pan of bacon in a big pan on a small burner, you aren’t going to have a very big hot spot and your bacon will come out icky and wrong. If you are trying to cook an egg in one of those stupid little specialty pans on the largest burner you are going to melt the handle and burn your hand. If you are using a gas stove, your flames should be just a little smaller than the base of your pan.\n Knives are (supposed to be) sharp! Be careful!! You will cut yourself, it isn’t the end of the world. Don’t bleed on the food please! If you cut yourself, maybe ask whoever is there with you to help you cut or stir or whatever until you get the blood to stop. It’s ok.\n I like my steaks medium. A little red in the middle. Just a little. Everything else I would rather over cook than undercook. Pink pork is more acceptable than it was 40 years ago, I still don’t eat it. I am never ever going to eat under cooked chicken or eggs. Sushi, none of that shall pass these lips. If you eat it and it makes you sick, you were warned.\n\n Last, read the recipe before you start cooking anything. Half way through is not the time to find out you don’t have enough of something. These meals without exception are very fluid. They are designed to work with what you have. Recipe calls for pork but all you have is a left over hamburger from Wendy’s? Throw the meat in. May not be great, but it will make a turd. Don’t have or like pasta? No problem, use potatoes or rice. The recipes here are what I cooked that day, usually for dinner. They are made with whatever I had on hand and was in the mood for.\n\n\n\nIngredients. If you don’t like something, don’t use it. If you don’t have something, don’t sweat it. This isn’t about following the directions exactly, this is about feeding yourself. If I don’t use something you love, throw it in and let me know how it comes out. I don’t know everything. Don’t be afraid to toss something out and start over. Cooking isn’t hard, it isn’t terribly tedious, and if you make stuff you like, it is fun! Everyone who has ever cooked anything has screwed something up, burnt something to a crisp, and had to learn somehow. If you burn water, this book is intended to help you not burn water; you just have to remember what you are doing long enough to get the job done.\n\nScoville (the other kind of heat) This probably should be a safety rule, but your chances of serious injury are small. Do you like hot food? Not hot like oven hot, hot like hot sauce hot. I love hot!! I am Cajun and what would melt most peoples’ faces off is just getting started for me. \n Taco Bell makes truly terrible hot sauce in my opinion, except that it is a good way to figure out if you like heat or not. If you went and got tacos right now, what kind of hot sauce would you get? None? The weak sauce? Fire or fuego sauce? How much heat you eat, or don’t eat is a personal choice, if you see peppers in my recipes and don’t like heat, please don’t use them until you have tried some. \n There are exceptions here. Not all peppers are hot. Read that again.\n Some hot peppers are Ghost Pepper, Anaheim pepper, Jalapeno pepper, and Habanero peppers. These and many others are the melt your face end of the heat range. Even for folks like me who like, no, LIKE hot food, these can be extreme. No two peppers are the same for heat. Two identical peppers can vary radically in their heat signature.\n Other peppers have no or very little heat and are considered sweet peppers. These include bell peppers, Ortega peppers and Poblano peppers.\n Before you start adding peppers to anything, it is a good idea to taste the very end of the pepper. This is almost always the least hot part of the pepper. When I am making Salsa or Chilli, I almost always taste the peppers before I get carried away.\n Color of pepper has nothing to do with heat. A red pepper can be every bit as hot as a green pepper. The red pepper is ripe where as the green one is… green. The red pepper has more sugar developed in it, but rarely does that mean it is sweet.\n\n\n Somethings I use often are flour mixture and marinade. They are easy to use and for me, really make the meal special.\nI use commercially available stuff, usually, and add to it. Kind of like putting your favorite toppings on a frozen pizza.\n\nFlour mixture 1 cup flour\n Tsp each:\n Salt, pepper, garlic powder, red pepper flakes, season salt, onion powder, lemon pepper.\n Take out anything you don’t have or don’t like.\n Put it in a gallon zip lock baggie and shake it up.\n What you don’t use put in the FREEZER. Invariably with time, there will be… things… in the flour mixture. Little pieces of meat, little bits of flour that stuck to your fingers and fell off, things…\n I don’t worry about them. I certainly don’t eat them, but I don’t think they are harmful to the mixture as it stays frozen when not in use. Again, if I am wrong and this is unsafe, let me know and I will edit the next edition. I remake the mixture every couple months or so. I don’t use it that much.\n\nMarinade Package of meat marinade. I use the cheap powdered stuff. There are two kinds, oil base and water base. Oil base will cause your barbeque to flair. This can either turn you food into charcoal or add a layer of extra yumminess called char. Just a hint of charcoal can turn an average piece of meat into an exceptional and wonderful mouthful of heaven. Too much and it’s ruined.\n I add of course, salt, pepper, garlic powder, red pepper flakes, season salt. I would put that stuff on my cheerios if I could. If I am cooking beef I use maybe an ounce or two of vinegar. Any kind will do, but that’s the only time I use it in marinade.\n Whatever you are marinating, pierce your meat in several places. If I am cooking pork or beef, I lay it out on the cutting board and stab it with a fork on both sides. Think the movie Psycho. I stab it up all over on both sides and drop it into the marinade. Use a baggie, bowl, or deep dish, preferably glass or plastic. You don’t want your marinade to taste like metal so don’t use a metal pan. Make sure to turn it over every 30 minutes or so. I marinate for a minimum of 90 minutes. But that’s me.\n If I am marinating boneless skinless bird of some kind, I use a meat mallet to flatten it out before putting it in the marinade. Whole pieces just get tossed in.\n I never save my marinade like I do my flour mixture. Liquid that has had raw meat in it should never be saved. I do usually drizzle a little on my meat when I am grilling it.\n\nRub: Rub is, as far as I know, a spice mixture that is physically rubbed on the meat before you cook it. The correct definition may be different, but that’s what it is to me. My rub is my marinade without the wet ingredients. It is totally dry. I do add about ¼ to 1/8 tsp rosemary. Start off with a literal pinch if you have never used rosemary. Same with thyme. For me these are the two hardest ingredients to use. They have a VERY strong flavor. Even if you LOVE the taste of these guys, use a little. Does it need more, add more NEXT time. You can add more next time, but you can’t take any out now. Applying it is a cross between petting your dog and shining your shoes. Get it in there! But lovingly. RUB it. Pet it. Love it. In a few hours of agonizingly good smells, you will be grubbing.\n\nBBQ! I love the smell of meat cooking on the grill. The smell of someone’s barbeque can go for blocks and make me hungry in an instant. But how do YOU do that? That’s where the magic is!\n Gas or not? I can use either. Gas is faster. Charcoal is my preferred., but you can’t just dump some lumps in and go. You do at first for sure. \n I recently discovered a chimney like deal just for charcoal. You load the top with lumps and the bottom with paper. The burning paper lights the charcoal and there is never the taste of lighter fluid, which I hate.\n So you have lumps and fire, great. How do you know when they are ready? When there is no fire and no black. When you are starving, it is HARD to wait, so start before you are starving. I call them “lumps” because you don’t have to use just briquettes. There is Mesquite too. Then there are the lumps with hard wood in them.\n There are two methods to arrange your coals. The direct method and the indirect method. What you are cooking depends on what I use. Roast? Turkey? Something that takes hours? Indirect method. \n Hotdogs? Burgers? A good steak? Direct method. \n But what are they? How do you do it? For the indirect method, I put my lumps around the outside edge of the barbeque leaving none in the center. I expect that I am going to be doing this for hours. I expect I am going to have to remove my meat and add more lumps. They will do their thing. Wait until your lumps are about half burned before you add more.\nFor the direct method, I put my lumps in the middle and cook just to the side of them. I expect that fat and other yumminess is going to drip down on my hot coals and turn into fire which will turn my food into charcoal, or give it just the right amount of char, depending how close I watch it.\n Gas is a little different, there is no direct or indirect. It is more like cooking on the stove, without the pan. Want some char? Crank up the heat. Cooking a roast? Turn down the heat.\n About the grill. I don’t wash mine. If you live in a wet rainy area, it WILL mold, which is disgusting, so you may have to. Usually, I just scrape off the burnt on yumminess from the last grilling and let it get hot. When your bbq reaches 400 or 500 degrees, anything that would make you sick basically vaporizes making for a safe cooking surface. In my opinion.\n\nSmokin’ There are two or three ways to smoke meat that I know of. This is not for beginners. The two ways that I have done it are to use a commercially made smoker, or put chips on my lumps. I prefer to put the chips on my lumps. But I don’t just dump them on there. Then they burn and you get your own home made lumps instead of smoked meat.\n I boil my chips for 15 minutes and then let them soak until I am ready to use them, usually not very long. Heat from boiling opens up the pores in the wood allowing the water to be absorbed by the chips. Then, when you put them on your hot coals, they steam instead of burn. Then I cook my meat in this steam and smoke. I love the results I get. You will too!\n The third way involves building your own smoker. I have never done it.\n\n\nBarbeque sauce I start with bbq sauce you can buy at the store. I like mine SWEET and SPICY. I wrote it like that because nothing commercially available is either sweet or spicy enough for me.\n To that I add Salt, pepper, garlic powder, red pepper flakes, season salt. Then I add brown sugar and maple syrup. Taste it. What does it need? Is it wonderful? Toss it in the fridge until you are ready to use it.\nA word about bbq sauce. Tomato stuff and fire equals charcoal. Either use the indirect method and put it on just before the meat is off the grill, or put it on just after you pull the meat off if using the direct method. Trying to cook your meat with tomato based sauce on it is not going to end well if you glob it on there and expect it to cook in. That does work in the oven tho.\n\nGravy I make grease gravy. Gravy made from the grease and fried yumminess that comes with cooking meat. So how do you do it?\n You have just taken your meat out of the pan and the thing is still hot. Get a cup of flower. Sprinkle half in, all over the pan. I use a whisk and mix it in real good. The drier you can get the oil the better, but the more flour you add, the more gravy you are going to get. If you have to add the whole cup of flour, that’s what you have to do, but you want anything from pancake batter to something even drier. Chunks is ok, but not necessary. Ok this has to be quick. Stir that flour around and get it mixed in with as much oil as you can. Now dump in 2 cups of COLD water and stir like crazy. Is it trying to turn into cement? Add more water, quick! Keep stirring!!\n You can add more water until it is no longer trying to be cement/plaster. If you add too much water, you can always cook it down. You will probably have to, either a little bit or a lot. If it looks like soup, just keep simmering and stirring. That stuff will stick and burn in the time it takes for a t.v. commercial so stay on top of it. Once you get it bubbling good, turn down your heat and cook it and stir it until you are happy with it.", "loss": false, "prefix": "Wannabe writer:" }, { "from": "gpt", "value": " It is very unsafe to reuse that flour. Freezing doesn’t kill bacteria. It just stops it from multiplying.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tIt is very unsafe to reuse that flour. Freezing doesn’t kill bacteria. It just stops it from multiplying.\n\t\t\nClick to expand...\n\nNever made me sick, but I will be sure to edit. Thanks!", "loss": true, "prefix": "Wannabe writer:" }, { "from": "gpt", "value": " As grilling is one of the things that I don't ever do, your description of how to light the charcoal without a chimney confused me. \"You load the top with lumps and the bottom with paper.\"\n\nOn a charcoal (I assume Weber) grill, I didn't understand what the top/bottom was. Do you mean the bottom, as in the part that the ash falls into, or the bottom of the grill itself is where the paper goes? I thought there was only 1 \"layer\" to a Weber grill, meaning bottom of grill (where my dad usually puts the chimney) and then the grates you grill your food on (at least that's what my father did growing up). I know you can't mean to pour coals onto the grill grates, and I figure there must be probably 2 grates and you potentially put the paper underneath the second, deeper, smaller grate, but maybe I'm just not versed in the grill mastery.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " Ick. Yuck. Stab your meat...like Psycho. Ass into a fire hose. If I'm wrong. Make a turd. Grease gravy. Rather overcook than undercook. In my opinion. etc.......\n\nThis isn't a cookbook. It's an ego essay written by someone who really doesn't know how to cook.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " I certainly would read your cookbook. A beginner just wants a simple recipe, with simple instruction not overkill instructions with overkill rules. Also pictures, you eat with your eyes first. A beginner is not likely to visualize even your simplest recipe for scrambled eggs. \nGo to some blogs and read how they present a recipe. A good one generally presents a picture of the finished product. A really very good one will show several pictures that go along with the how-to's. \n\nAs Silversage says - you most certainly don't know how to cook yourself.\n\nONE CUP OF FLOUR??? to make gravy??? Just how much grease is in that pan??? A cup of grease??? are you using a deep fryer to make your gravy??? \n\nThat you would tell someone that if they need to use the whole cup of flour - so be it? That is just down right wrong. \n\nSorry to be so harsh - but you really need to do some research and find out WHY some cookbooks are successful. Watch some cooking videos while you are at it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI certainly would read your cookbook. A beginner just wants a simple recipe, with simple instruction not overkill instructions with overkill rules. Also pictures, you eat with your eyes first. A beginner is not likely to visualize even your simplest recipe for scrambled eggs.\nGo to some blogs and read how they present a recipe. A good one generally presents a picture of the finished product. A really very good one will show several pictures that go along with the how-to's.\n\nAs Silversage says - you most certainly don't know how to cook yourself.\n\nONE CUP OF FLOUR??? to make gravy??? Just how much grease is in that pan??? A cup of grease??? are you using a deep fryer to make your gravy??? \n\nThat you would tell someone that if they need to use the whole cup of flour - so be it? That is just down right wrong. \n\nSorry to be so harsh - but you really need to do some research and find out WHY some cookbooks are successful. Watch some cooking videos while you are at it.\n\t\t\nClick to expand...\n\nAgreed!\n\nRoux needs proportions. Equal amounts of fat and flour (not “flower”). And “the more flour you use the more gravy you’ll get”. Seriously? No.\n\nWhat a disaster that instruction is!\n\nThe OP needs to consult one of the many cookbooks out there for people without any cooking knowledge.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " OMG.... jennyema's quote of mine - WOW.. completely had a thought faster than fingers! \nLet me correct that now.... \n\n I certainly would NOT read your cookbook.\n\nthank you jennyema.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " almost sprayed my coffee!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Maybe this is why I wasn't able to follow the grilling instructions. As I know how to cook in many other of the ways presented, I read it somewhat halfheartedly: more like a story than a cookbook.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " My youngest brother said he wanted to make a very basic chicken curry. (There was no question of dry frying spices here and making a curry paste of any sort, he planned to buy a ready made paste and then add a few ingredients, cook some rice.) At Sainsburys I took him to the chicken section - and showed him some chicken breasts (even though chicken thigh would have been much nicer.) He went pale! \"What would I have to do with those?\" \n\nI want to encourage him to cook, (his diet is terrible). But he is very proud and doesn't want to feel foolish. If you want to make a cook book for people who know nothing about cooking, you have to start with the basics. \n\nBTW it was his birthday on Monday this week and part of his birthday pressy from his sis was some chicken, trimmed and chopped - ready to cook!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " I just noticed. This thread is over 3 years old. The OP never returned after the first 2 comments!! Someone just revived it and we all followed suit.....", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " I was the one who revived it, and I realized that after I commented. My bad!!!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Not really your bad @BAPyessir6 - an interesting enough subject?", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " Caught me along with all the others! Too funny!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I love cooking, and I've also been big into writing since I was like 12 or so. That's probably why it caught my eye. And music. Been playing piano for like 20 years (I'm 28 now) and guitar for like 12 after we burned our old piano.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " It's been a while since your post, but I'd like to add some information. I'm excited about your cookbook intro text idea! It's such a cool way to introduce your recipes and make people feel at home in the kitchen.", "loss": true, "prefix": "QuentinLin:" }, { "from": "gpt", "value": " QuentinLin said:\n\n\n\n\t\t\tIt's been a while since your post, but I'd like to add some information. I'm excited about your cookbook intro text idea! It's such a cool way to introduce your recipes and make people feel at home in the kitchen.\n\t\t\nClick to expand...\n\nOne thing I've found works well is starting with a friendly greeting and maybe a little backstory about what inspired you to start cooking or why this cookbook is special to you. It helps readers connect with you and your recipes on a personal level.\nYou could also share some tips or tricks that make your recipes stand out—whether it's a unique twist on a classic dish or a simple trick that saves time without sacrificing flavor. And don't forget to sprinkle in a bit of humor or personal anecdotes! It makes the whole experience more relatable and fun.\nAnd if you need a good tool to organize your ideas and keep everything neat, check out 'notes-on-line' It's super handy for jotting down recipe ideas, notes, and anything else that comes to mind while you're brainstorming.", "loss": true, "prefix": "QuentinLin:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any recipe that is simple, easy, fast, .nutrients etc.", "loss": false, "prefix": null }, { "from": "human", "value": " I get sick of long steps which take a lot of time and preparation (and effort). Call me lazy, thats ok. But I just made a beef lo mein dish that took a lot time and tasted like ####. And that isn't the first failure by a long shot.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " How about this quick, but tasty and nutritions veggie dish. It helps to make it easy if you have frozen veggies, that are already cut into pieces, what Jacques Pépin calls letting the store be your sous-chef. I enjoy this and it's quick and easy.\n\nIf you don't have any frozen chopped or sliced onion, chop or slice some onion. Pull out any leafy greens that you happen to have on hand and roughly chop those into bite size pieces. You probably want about half a cup of chopped greens per serving. The leafy greens are optional. You can even use lettuce that is starting to wilt. It is handy to have a nice veggie mix or several kinds of frozen veggies. Choose something you like, whether it's individual veggies, a stir fry mix, California mix, or some other mix that you like. Have some curry paste handy. Pataks makes a lot of different curry pastes. Choose one at a heat level you think you will enjoy. Also, have some coconut milk, plain yogourt, or cream handy.\n\nStart by frying your onions. Add garlic and/or ginger if you like those. Add a bit of the curry paste. Adding some now will wake up the flavours in the curry paste and help it spread to everything. Once the curry paste is fragrant, start adding frozen veggies. If it's a mix, add some of the mix. If it is individual types of veg, start with the ones that take the longest to cook, like carrots or larger pieces of broccoli or cauliflower. Then start adding corn and green beans and peppers. If you are using a tender green like baby chard or spinach, add it towards the end. If you are using something tougher, like kale, add it now. When everything looks like it is defrosted and has not changed to some dull green colour yet, add some coconut milk, yogourt, or cream (10% works fairly well). Taste your veggie dish. Add some more curry paste, if you think it needs it. Make it as saucy as you like by adding more coconut milk, yogourt, or cream. You could even add some veggie or chicken stock, especially if the sauce is getting to thick. Taste it again. Season with salt and optional pepper to taste. Add more curry paste if you think that would be good. Stir in any tender greens that you want to incorporate. I stir in baby peas right before I take this off the heat. \n\nBy the way, your choice of veg is what you have and what you like. This could lean towards Asian or easily lean towards Italian or other cuisines. It's up to you. Canned tomatoes, tomato paste or tomato sauce could be one of the ingredients, if that appeals to you. \n\nThere you go. One of my tastiest and easiest veggie side dishes. Of course, once you get it the way you like, you could always add some protein of choice and cook it with the veg, or used some already cooked protein that was left or planned over from a previous meal.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Google Sheet Pan Suppers", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tHow about this quick, but tasty and nutritions veggie dish. It helps to make it easy if you have frozen veggies, that are already cut into pieces, what Jacques Pépin calls letting the store be your sous-chef. I enjoy this and it's quick and easy.\n\nIf you don't have any frozen chopped or sliced onion, chop or slice some onion. Pull out any leafy greens that you happen to have on hand and roughly chop those into bite size pieces. You probably want about half a cup of chopped greens per serving. The leafy greens are optional. You can even use lettuce that is starting to wilt. It is handy to have a nice veggie mix or several kinds of frozen veggies. Choose something you like, whether it's individual veggies, a stir fry mix, California mix, or some other mix that you like. Have some curry paste handy. Pataks makes a lot of different curry pastes. Choose one at a heat level you think you will enjoy. Also, have some coconut milk, plain yogourt, or cream handy.\n\nStart by frying your onions. Add garlic and/or ginger if you like those. Add a bit of the curry paste. Adding some now will wake up the flavours in the curry paste and help it spread to everything. Once the curry paste is fragrant, start adding frozen veggies. If it's a mix, add some of the mix. If it is individual types of veg, start with the ones that take the longest to cook, like carrots or larger pieces of broccoli or cauliflower. Then start adding corn and green beans and peppers. If you are using a tender green like baby chard or spinach, add it towards the end. If you are using something tougher, like kale, add it now. When everything looks like it is defrosted and has not changed to some dull green colour yet, add some coconut milk, yogourt, or cream (10% works fairly well). Taste your veggie dish. Add some more curry paste, if you think it needs it. Make it as saucy as you like by adding more coconut milk, yogourt, or cream. You could even add some veggie or chicken stock, especially if the sauce is getting to thick. Taste it again. Season with salt and optional pepper to taste. Add more curry paste if you think that would be good. Stir in any tender greens that you want to incorporate. I stir in baby peas right before I take this off the heat.\n\nBy the way, your choice of veg is what you have and what you like. This could lean towards Asian or easily lean towards Italian or other cuisines. It's up to you. Canned tomatoes, tomato paste or tomato sauce could be one of the ingredients, if that appeals to you.\n\nThere you go. One of my tastiest and easiest veggie side dishes. Of course, once you get it the way you like, you could always add some protein of choice and cook it with the veg, or used some already cooked protein that was left or planned over from a previous meal.\n\t\t\nClick to expand...\n\nThanks for the in depth suggestion", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " I made a simple red sauce (tomato sauce) and boiled some penne pasta tonight. It doesn't get much easier than that. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Grocery shopping: Get a bag of shredded cabbage/carrots, a can or two of beans, make some rice (or boil in the bag kind), and some baked tortillas or chips. Taco sauce.\n\nAssemble: Crumble up some tortillas, top with rice and beans, top that with cabbage/carrots shreds, and add enough taco sauce to flavor it. Eat it hot, warm, or cold. \nOptional:\nIf you like to have chicken or beef with it, cook it up and add that too.\nShred up cheese to top it off if that is your thing.\n\nOnce you have all that stuff opened and made, you'll have enough for a few days...vary having it more like a salad or more like a main dish, hot or cold, you could even sprinkle ingredients over the tortilla chips and bake them for a hefty nacho dinner.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I can make at least 20 different pasta recipes from what's currently in my fridge and freezer and generally takes no more time than it take to boil the water and cook the pasta.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tGrocery shopping: Get a bag of shredded cabbage/carrots, a can or two of beans, make some rice (or boil in the bag kind), and some baked tortillas or chips. Taco sauce.\n\nAssemble: Crumble up some tortillas, top with rice and beans, top that with cabbage/carrots shreds, and add enough taco sauce to flavor it. Eat it hot, warm, or cold.\nOptional:\nIf you like to have chicken or beef with it, cook it up and add that too.\nShred up cheese to top it off if that is your thing.\n\nOnce you have all that stuff opened and made, you'll have enough for a few days...vary having it more like a salad or more like a main dish, hot or cold, you could even sprinkle ingredients over the tortilla chips and bake them for a hefty nacho dinner.\n\t\t\nClick to expand...\n\n\nYeah, if you have some rice and some canned beans, you can have dinner with almost zero effort. That was a staple down in Port Arthur. I always have rice, canned beans and onions in the house. Add some seasonings, and I have a filling meal even when I don't feel like cooking. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Noodle soup with 2 minute noodles.\nHeat water, throw in sliced onion, spices (red curry paste is nice), some tomato, other veg..\nKeeping high heat going\nAdd pack of noodles, fish sauce or soy sauce, when noodles are done, break in an egg and stir.\nDone\n(I would sometimes add coconut milk, makrut lime leaves and lemon juice, but you can go multiple ways)", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Keep it simple, a baked potato, a fresh or frozen vegetable, and oven baked chicken, pork, fish, etc… require very little effort and usually yield enough leftovers for a couple of additional meals.\n\nA small one pot boiled dinner with a variety of vegetables and a ring of kielbasa or a vacuum packed ham steak is another simple meal that provides leftovers for soup, hash, etc…\n\nBreakfast for dinner is another basic choice.\n\nConsider a microwave, for cooking vegetables, reheating leftovers, etc…\n\nGo out for dinner, order delivery, or supermarket grab ‘n’ go.\n\nOnly you can decide what you enjoy and what meets your criteria.\n\nLet us know what works for you and your situation.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " When I first got interested in cooking, I watched Rachael Ray's 30-Minute Meals. She has great, quick recipes and gives a lot of tips about cooking as she goes along. Check out her videos on the Food Network site:\n\n\n\n\n\n\t\t\t\t\t\t30 Minute Meals Episodes\n\t\t\t\t\t\n\nFind the best of 30 Minute Meals from Food Network\n\n\n\n\n\t\t\t\t\twww.foodnetwork.com", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tGoogle Sheet Pan Suppers\n\t\t\nClick to expand...\n\nSecond that!", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tWhen I first got interested in cooking, I watched Rachael Ray's 30-Minute Meals. She has great, quick recipes and gives a lot of tips about cooking as she goes along. Check out her videos on the Food Network site:\n\n\n\n\n\n\t\t\t\t\t\t30 Minute Meals Episodes\n\t\t\t\t\t\n\nFind the best of 30 Minute Meals from Food Network\n\n\n\n\n\t\t\t\t\twww.foodnetwork.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nYeah, but you have to really be moving with them. I cooked along with her a couple of times back when she first started. Most people can't keep up and get it done within the 30 minutes as I seem to remember a lot of complaints that it wasn't realistic for an average cook. They weren't hard to make, but don't expect it to actually take 30 minutes for most cooks.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " Sara Moulton makes weeknight meals that are pretty easy.\n\nWe make what was originally called Mexican rice way back when DD was a young kid. Nothing more than ground round or sirloin (so you can skip draining grease), onions, optional garlic, 2 cans of diced tomatoes, chile powder, and frozen mixed vegetables.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\t\t\tYeah, but you have to really be moving with them. I cooked along with her a couple of times back when she first started. Most people can't keep up and get it done within the 30 minutes as I seem to remember a lot of complaints that it wasn't realistic for an average cook. They weren't hard to make, but don't expect it to actually take 30 minutes for most cooks.\n\t\t\nClick to expand...\n\nI said I learned a lot about how to cook from watching the show, not that I cooked along with it or expected to do a meal in 30 minutes like she did. All the recipes are available to be printed out from the website. I thought it was a good teaching tool.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tI said I learned a lot about how to cook from watching the show, not that I cooked along with it or expected to do a meal in 30 minutes like she did. All the recipes are available to be printed out from the website. I thought it was a good teaching tool.\n\t\t\nClick to expand...\n\nAnd I didn't write that you did. I was explaining that 30 minutes isn't a realistic expectation for most.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tI can make at least 20 different pasta recipes from what's currently in my fridge and freezer and generally takes no more time than it take to boil the water and cook the pasta.\n\t\t\nClick to expand...\n\n\nYes, I agree. When I don't have time that's what I do. No need to wash anything, peel, slice, chop, or any of those time-consuming jobs, limited waiting times. I usually have sliced zucchini in my freezer. While the water's boiling, I pan-fry chopped onions, throw in frozen zucchini, cook a few minutes. To add a little extra touch, I add frozen prawns, which will take just a little longer but still in the range of time of the pasta cooking time! \nThe fastest of course is pasta with a quick canned tomato sauce, or faster still, simply spaghetti \"aglio e olio, peperoncino\" (chopped garlic and a chilli pepper, parsley, in EVOO.)", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " Meryl said:\n\n\n\n\t\t\tYes, I agree. When I don't have time that's what I do. No need to wash anything, peel, slice, chop, or any of those time-consuming jobs, limited waiting times. I usually have sliced zucchini in my freezer. While the water's boiling, I pan-fry chopped onions, throw in frozen zucchini, cook a few minutes. To add a little extra touch, I add frozen prawns, which will take just a little longer but still in the range of time of the pasta cooking time!\nThe fastest of course is pasta with a quick canned tomato sauce, or faster still, simply spaghetti \"aglio e olio, peperoncino\" (chopped garlic and a chilli pepper, parsley, in EVOO.) \n\nClick to expand...\n\n\nMy Uber driver to the airport this morning had a thick accent, and said he was from Tuscany, and I asked him where and he said from Firenze. He was surprised when I told him I'd been there, because most English speaking people only know \"Florence.\" I told him I have a photo of Ponte Vecchio that I shot having in my home. His sister owns one of the shops on that bridge. \n\nWhat a small world it is. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " How about a simple tuna noodle casserole?\n\nNew Age Tuna Noodle Casserole\nIngredients:\n\n ½ cup soy sauce\n ½ cup dry sherry\n 1 Tbs sesame oil\n ½ cup ginger, grated\n 3 cloves garlic, pressed or finely minced\n 1 tsp grey sea salt\n ½ tsp freshly ground black pepper\n 1 lb Sashimi grade Ahi tuna \n 3 eggs\n 2 cups flour \n ½ tsp kosher salt\n 2 quarts chicken stock\n 2 Tbs butter\n ½ cup celery, chopped\n 1 shallot, diced\n 1 ½ cups haricot verts \n 1 clove of garlic, peeled \n 1 teaspoon salt \n 1 egg yolk \n 1 teaspoon Dijon mustard \n ½ cup olive oil\n 1 tsp lemon juice \n 1 tsp fresh thyme\n ½ cup sour cream\n 1 cup gruyere cheese, shredded\n ½ cup camembert cheese, diced\n 4 ounces dry white wine\n Pinch of nutmeg\n ¼ cup scallions, thinly sliced, white and green parts\n ¼ cup carrot, diced small\n ¼ cup red bell pepper, diced small\n\nInstructions:\n\nCombine first seven ingredients (through black pepper), place in a plastic zipper bag, add the tuna and marinate for one hour. Remove the tuna from the marinade and discard marinade. Place the tuna in a steamer over 1 inch of boiling water and cover. Steam for 6 to 8 minutes oruntil the tuna flakes easily with a fork. Flake the tuna and put aside.\n\nBeat the eggs until frothy. Combine flour, kosher salt, and eggs to form a dough. Knead the dough until smooth. Turn the dough onto a floured cutting board and roll the dough, turning often, until thin. Let the dough dry for 45 minutes, then turn and dry another ½ hour. Cut the dried dough into noodles. Drop the noodles into boiling chicken stock, reduce heat, and simmer for about 5 minutes. Drain and put aside.\n\nSauté the celery and shallot in 2 Tbs butter and put them aside. Place 1½cups haricot verts in boiling water for 5 minutes, then into an ice bath. Combine the tuna,noodles, celery and shallots in a bowl.\n\nFinely chop the garlic and combine with the salt. Place the egg yolk and Dijon mustard in a bowl and whisk. Slowly add the olive oil as you continue to whisk. Once you've blended in all the olive oil, add the garlic, lemon, and thyme. Add the sour cream, gruyere cheese, camembert cheese, white wine, and nutmeg, then fold in the tuna, noodles, celery and shallot mixture.\n\nSpoon all of theingredientsinto a buttered 4 quart casserole dish. Bake at 350F for 30 to 45 minutes or until hot and bubbly. Garnish with scallion,carrot, and bell pepper.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I love the idea of using frozen veggies to save time – it’s like crafting culinary delights, one recipe at a time! I tried your recipe last night with some frozen stir-fry veggies and it was a hit. I added some kale and used coconut milk for the sauce. The curry paste really brought everything together.", "loss": true, "prefix": "QuentinLin:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How do you keep your celery from wilting", "loss": false, "prefix": null }, { "from": "human", "value": " it seems 3 or 4 days they start to wilt", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Rinse or clean to eat (which ever you prefer) bag them in a zippy bag with some paper towel. \nMine keeps over a week - sometimes at the end of a week, I will rinse and change the paper towel. I've kept them up to 2 weeks.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I've always kept celery for weeks in the vegetable drawer in the refrigerator without issues in the plastic sleeve it comes in. If it starts to get limp and you are going to cook with it, big deal, it's going to get soft when heat hits it anyway. If you want to eat it raw, cut off and trim what you want, stick it in some cold water, and put in refrigerator for a few hours. Unless it's really far gone, it will crisp back up nicely.\n\nIf your celery is going bad enough to have to throw away in a short period of time, you need to find someplace else to buy your produce.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " I do the same as medtran with equally good results. The only thing I do differently is that I save the plastic sleeve from celery to reuse. I put it on the other end of the celery. That helps keep the leaves from drying out and I use the leaves, if they are still nice.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " A bunch of celery can be a challenge for a single person to manage without some waste.\n\nThink about why you buy it and how you use it.\n\nMine lasts about a month using methods similar to those explained above.\n\nI also mince and freeze celery to use in soups, casseroles, etc…\n\nIf you don’t use much celery consider buying celery seed to add to tuna salad, coleslaw, etc… and or a frozen mirepoix for use in soups.\n\nAlso, build a small group of recipes to use excess fresh celery. Things like celery salad, sandwich filling, stuffed celery, cream of celery soup, gratin of celery, etc…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " @Aunt Bea I dice it small and freeze it too, to use in soups and stews.\n\nUsually when I get groceries, for celery, I chop off the bottom, trim the tips, keep the leaves, wash it, cut it in 6 inch pieces and put it in a plastic bag in the fridge, for eating raw. Mr bliss isn't a fan of celery except the stuff we grow, it is fresher and less bitter, so I don't make much with raw fresh celery for us. \n\nWhen I was growing up we made chop suey with soy sauce and pork, and lots of sliced celery, maybe a few other veggies. I haven't had it in years.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I do what other people here do. I buy my celery, cut it into sticks, removing the base and leaves, wash it, and put it back in the bag it came in. I can often get a couple of weeks from it. If the ends brown a little, I just cut the ends off -- no more than a quarter-inch is lost on each end.\n\nAnd, like others have said, if it wilts, it is still good for cooking. Cooking is going to soften it anyway, so it's okay if it a little wilted.\n\nThe thing I can't control is how old the celery is before I buy it. Stores that are always crowded go through produce a lot faster than those that don't do a lot of business. The Kroger nearest my house is nearly empty most of the time, so their produce usually sucks. It is harder to tell on some items than others. But, if the bell peppers are consistently soft and wrinkled, then everything is probably too old.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " When celery smells sweet it is fresh, when you can smell bitterness, it is old.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I had heard if you wrap your celery in foil, it will stay fresh. I've been doing that and it seems to work. But I usually only buy celery when I'm going to use it, so I haven't kept it in foil for any long length of time, just a couple of days at the max.\n\nNow I've heard this, too, although I haven't tried it. When you use your celery, don't toss the bottom. Put it in water instead and once the roots start growing, you're supposed to be able to plant it. I imagine if you had a whole celery plant, you could take individual spears off and use them as you needed them.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " rodentraiser said:\n\n\n\n\t\t\tI had heard if you wrap your celery in foil, it will stay fresh. I've been doing that and it seems to work. But I usually only buy celery when I'm going to use it, so I haven't kept it in foil for any long length of time, just a couple of days at the max.\n\t\t\nClick to expand...\n\nCelery will keep for a long time in the bag it's sold in and you can save the foil for something else.\n\n\n\nrodentraiser said:\n\n\n\n\t\t\tNow I've heard this, too, although I haven't tried it. When you use your celery, don't toss the bottom. Put it in water instead and once the roots start growing, you're supposed to be able to plant it. I imagine if you had a whole celery plant, you could take individual spears off and use them as you needed them.\n\t\t\nClick to expand...\n\nI tried this once. It works, but it grows slowly and wasn't worth it to me. YMMV.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I have this Tupperware celery keeper. I think I got it as a wedding gift in 1984. I take the celery out of the bag, trim it to fit if necessary, and put the celery in it. The mesh keeps it off the bottom, so it doesn't sit in condensed water and rot. It lasts at least a month. Vintage ones are available on eBay.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GG, I always thought those celery keepers were neat and would do a good job. At the time, extras were not in my budget and celery didn't last long with 4 kids, so I never got one. \nGlad to hear they work!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I tried the method of wrapping the celery in foil. I didn't think it worked as well as just using the bag it comes in and it was more foofing around too.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI tried the method of wrapping the celery in foil. I didn't think it worked as well as just using the bag it comes in and it was more foofing around too.\n\t\t\nClick to expand...\n\nI had a similar experience.\n\nI look for dark green celery with some mud still clinging to it.\n\nThe mature/coarse old fashioned celery seems to hold up better and IMO has much more flavor than the tender pale green hearts of celery.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " If I'm using it for cooking I too, like the dark green celery. But for eating out of hand, I much prefer the pale milder stalks.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tit seems 3 or 4 days they start to wilt\n\t\t\nClick to expand...\n\nIt's super easy - just grab the celery and wrap it up in some foil. The aluminum foil lets the celery \"breathe\" but also holds in enough moisture so it doesn't dry out. You just gotta wrap each stalk tightly in foil, or even wrap the whole bunch, and then pop it in the veggie drawer of the fridge.", "loss": true, "prefix": "jazzerlord:" }, { "from": "human", "value": " You would wrap each stalk in foil?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " jazzerlord said:\n\n\n\n\t\t\tIt's super easy - just grab the celery and wrap it up in some foil. The aluminum foil lets the celery \"breathe\" but also holds in enough moisture so it doesn't dry out. You just gotta wrap each stalk tightly in foil, or even wrap the whole bunch, and then pop it in the veggie drawer of the fridge.\n\t\t\nClick to expand...\n\nAluminum foil is solid - it doesn't \"breathe.\" The growers know what they're doing when they design the bag celery is sold in. It's best to just keep it in the bag. Unless you have a cool celery keeper, like I do", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tAluminum foil is solid - it doesn't \"breathe.\" The growers know what they're doing when they design the bag celery is sold in. It's best to just keep it in the bag. Unless you have a cool celery keeper, like I do \n\nClick to expand...\n\nOh, the aluminium wrap does let the celery breathe, eventually. Every time you unwrap and wrap it, it gets harder to seal it up well. The foil wrinkles. It lets in lots of air, but that still doesn't make it work as well as the bag the celery comes in does.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " IMHO foil certainly has many good uses but not for constant wrapping and unwrapping. I also think it wasteful of both monetary and resources to do individual pieces. The bag it came in works perfectly and you've already paid for it - so why not use it!\nDuring the season you will also probably find local celery being sold not in bags. I usually use my own vegie bags when shopping but I'll take one the the bags supplied for celery.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I can't get my Korean stone dolsot bowl clean", "loss": false, "prefix": null }, { "from": "human", "value": " So I made dolsot bibimbap the other night. (You heat a stoneware bowl in the oven then throw rice in the bowl then put the bowl on a burner (mine's electric) for about 10 minutes to crisp up the rice.). Now it burned in several tiny spots on the pan and I can not get it clean. I've tried boiling water in the pot for 15 minutes, using steel wool (which it says you're not supposed to do ), scrubbing for 10 minutes, even some power wash. Any tips?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I honestly have no idea. But I would cover it with a paste made of water and baking soda and let it set before using a plastic scraper to gently remove the spots.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " This was all new to me but I saw quite a bit of advice online which included.\n\nSoaking\nBaking soda and vinegar.\nRock salt, as a mild abrasive.\n\nI’m wondering if discoloration is normal and will eventually even out with age and use or maybe I just have low standards when it comes to scrubbing pots.\n\nGood luck!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tI’m wondering if discoloration is normal and will eventually even out with age and use or maybe I just have low standards when it comes to scrubbing pots.\n\t\t\nClick to expand...\n\n\nI'm wondering that, too. A really good, old, well seasoned wok doesn't look pretty, but is cherished by cooks/chefs who use woks a lot. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " If that is glazed I would not use steel wool as per they've said. But if it is glazed why not try Aunt Bea's trick with a plastic square closure from a bread bag. Soak as others have said then use the plastic to try and scrape it away. If that doesn't work - don't worry about it. Life goes on. It's not going to change the taste of anything.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Another thing I wouldn't use on that is bleach. It might work, but it will degrade the glaze.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I did a quick search, and found this...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHow To Care For A Dolsot Pot: Seasoning, Usage, And Cleaning\n\t\t\t\t\t\n\nIn this article, we will learn how to care for a dolsot pot, process of seasoning, usage, tips and offer guidance on preparing the pot before cooking.\n\n\n\n\n\t\t\t\t\twww.katachiware.com.au\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Microwave vs oven", "loss": false, "prefix": null }, { "from": "human", "value": " I noticed that many frozen foods give instructions for a microwave but not oven. My problem i don't have a microwave. Is there some rule of the thumb that one can use an oven while adjusting the oven temperature to the temperature called for on the microwave instructions?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " A lot of microwaveable foods come in containers that are plastic, or something else that can't go in an oven. You would first have to verify that, and if necessary, move the frozen food into another cooking vessel. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " For frozen foods, a good rule of thumb is to bake them in the oven at 180-200°C (350-400°F). If the microwave instructions say, like, 5-10 minutes on high, you can use the oven at 180-200°C instead.", "loss": true, "prefix": "knowledge keeper:" }, { "from": "gpt", "value": " Woof, don't think I've ever seen a micro-wave instruction for as long as 10 minutes. That being said, using the oven will likely take twice as long (or more) but it really depends on what it is. \nAre they individual pieces?\nA solid casserole? \nDo the instructions for the micro say to just pierce (vent) the plastic top. \nFor example, I often buy Reser's Mac n Cheese, 340 g takes a total of 4 minutes in the micro. 2 minutes with the top pierced to vent, remove top and stir, 1 minute again (all this is on high) and then rest 1 minute. \nThey do not give oven instructions but they do give stove top - (heat gently til hot, adding milk if necessary) \nBut I think should I want to do it in th oven, as kkeeper said, 350 to 400 in a different (oven compatible) vessel, for as long as it takes! Probably a good 20 minutes, 10 perhaps covered, 10 without lid. \nShould I happen to freeze it, and from frozen, it would probably be about 35 minutes covered and 10 minutes or more uncovered.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " There are so many variables and personal preferences that it would be difficult to give an exact formula.\n\nI would start by preheating the oven to 350f - 400f and transferring the frozen food to a covered oven safe dish, bake 4-6 times longer than the time specified on the original packaging.\n\nExperience will help you come up with your own formula for heating a few favorites.\n\nI would seriously consider buying an inexpensive 1100watt microwave. \n\nI use mine several times a day to reheat beverages, leftovers, and to cook steam in bag frozen vegetables, frozen entrees , etc… \n\n A microwave won’t replace a conventional oven but it is a big convenience at a relatively small cost.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " My microwave is kind of small, but when I put a frozen Stouffer's dinner in it, I usually put it in for at least 7 minutes, stirring halfway. Any less and I have cool spots in the food.\n\nI get annoyed sometimes when there are no explicit instructions for oven use, though. And sometimes a box will say not to use in a toaster oven. Well, I think what I have is a large toaster oven, so I have cooked some stuff saying that on the package in it. It seems to turn out OK.\nBut if I know I want to cook something in the oven and there are no oven instructions, I let it thaw in the fridge first and put it in a baking dish. My go to temp for anything I'm not sure of is 350° until it looks done. I know that's probably not a lot of help.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tMy microwave is kind of small, but when I put a frozen Stouffer's dinner in it, I usually put it in for at least 7 minutes, stirring halfway. Any less and I have cool spots in the food.\n\nI get annoyed sometimes when there are no explicit instructions for oven use, though. And sometimes a box will say not to use in a toaster oven. Well, I think what I have is a large toaster oven, so I have cooked some stuff saying that on the package in it. It seems to turn out OK.\nBut if I know I want to cook something in the oven and there are no oven instructions, I let it thaw in the fridge first and put it in a baking dish. My go to temp for anything I'm not sure of is 350° until it looks done. I know that's probably not a lot of help.\n\t\t\nClick to expand...\n\nThawing overnight in the fridge is a good idea for many things.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " rodentraiser said:\n\n\n\n\t\t\tMy microwave is kind of small, but when I put a frozen Stouffer's dinner in it, I usually put it in for at least 7 minutes, stirring halfway. Any less and I have cool spots in the food.\n\nClick to expand...\n\nand that's why you stir halfway", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\t...I would seriously consider buying an inexpensive 1100watt microwave. \n\nI use mine several times a day to reheat beverages, leftovers, and to cook steam in bag frozen vegetables, frozen entrees , etc…\n\n A microwave won’t replace a conventional oven but it is a big convenience at a relatively small cost.\n\t\t\nClick to expand...\n\nMy 30 some year old microwave finally gave up the ghost this spring. In a few minutes I found an 1100 watt microwave for sale on facebook marketplace for $25-30, picked it up that afternoon. There are many good brands and easy to come by.\nWe reheat our meals 4 out of 5 times using the microwave.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " rodentraiser said:\n\n\n\n\t\t\tMy go to temp for anything I'm not sure of is 350° until it looks done.\n\t\t\nClick to expand...\n\n\nYeah, that is my go-to as well. I can always turn the temp up if needed to do some browning, but if I start too hot, I could have burnt on the outside, and cold in the middle. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do vegetables still retain their fibrous quality after being ground into a smoothie?", "loss": false, "prefix": null }, { "from": "human", "value": " for instance celery when eaten raw really helps draw food through the digestive system.(easy poo) Does it still have that quality when ground into a smoothie?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " You’ll get all sorts of opinions on this.\n\nI would say that for the average person it won’t make much of any difference but it’s always best to eat food as close to its unprocessed state as possible.\n\nThere will be a bigger difference between a juicer that removes pulp and fiber than with a blender that just grinds the fiber into smaller particles.\n\nAnother case of all things in moderation.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Lettuce for instance, kale, when blended the fiber gets cut up smaller and smaller.\nIf you are eating 10 different foods with fiber in a day (to get 25-38 grams of fiber) and some are ground up and others are chewed, you probably won't notice that you had say, one smoothie of ground up fiber. If you had a full day of just ground up fiber it might be slightly less effective in moving things in the colon.\n\n@Aunt Bea makes a good point about the juicer, it removes the pulp and fiber.\nSome people use the pulp and fiber in baking, muffins and quick breads (apples and carrots).\nWhy smoothies are better than juicing. https://nutritionfacts.org/blog/juicing-removes-just-fiber/", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " juicing it removes most of the nutrition. but a smoothie grinds it up and just liquifies it. it should be ok. of course, you shouldn't drink more greens or fruits then you normally would eat otherwise.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\tjuicing it removes most of the nutrition. but a smoothie grinds it up and just liquifies it. it should be ok. of course, you shouldn't drink more greens or fruits then you normally would eat otherwise.\n\t\t\nClick to expand...\n\nJuicing removes the fiber, but not the vitamins and minerals.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Yeah, smoothies help retain the fiber and nutritional benefits of the veggies for your digestion. Just remember, it's important not to strain the smoothie too much, or you'll end up losing a lot of that good-for-you fiber", "loss": true, "prefix": "Sweetbun:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What is your favorite tv dinners", "loss": false, "prefix": null }, { "from": "human", "value": " granted, they won't be as good as home cooking but maybe some will come close.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I like Michael Angelo chicken parm and eggplant parm, Swanson Hungry Man turkey and Classic fried chicken, Stouffer’s meatloaf and stuffed peppers.\n\nI also keep a couple of Hormel Compleat shelf stable entrees on the emergency shelf. The chicken, roast beef, and Dinty Moore beef stew are convenient microwave options.\n\nNone of them are particularly healthy and I don’t buy them very often because this last round of inflation has made them less of a value unless they are being offered as a loss leader or weekly special.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " I can't remember the last time I had a TV dinner, or something similar. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " There are a few ready made dishes that I like. But, they are things like breaded fish, frozen French fries, tourtière (a type of meat pie), and some Indian veggie dishes that come in bags that can be heated in boiling water or in the microwave. Are you interested in that sort of thing?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Hungry Man!\n\nA whole tray full of fat, carbs, calories and heaven only knows what. But, maybe once or twice a year, I have to buy me a Hungry Man. The classic fried chicken is one of my favorites, as well as the turkey and dressing dinner, which has been a favorite of mine for many years. \n\nThat's about it, though. I used to buy the Lean Cuisine meals to keep around for quick grabs to take to work for lunch when I didn't have anything else. But I don't buy them anymore. Not only are they way too expensive now, but the food is so bland and just not worth it. It's cheaper to buy some of the standard Banquet meals that work just as well for lunch when I have nothing else to take.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Haven’t had a tv dinner in 55 years, but I do like some of the Stouffers frozen stuff.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tHungry Man!\n\nA whole tray full of fat, carbs, calories and heaven only knows what. But, maybe once or twice a year, I have to buy me a Hungry Man. The classic fried chicken is one of my favorites, as well as the turkey and dressing dinner, which has been a favorite of mine for many years.\n\nThat's about it, though. I used to buy the Lean Cuisine meals to keep around for quick grabs to take to work for lunch when I didn't have anything else. But I don't buy them anymore. Not only are they way too expensive now, but the food is so bland and just not worth it. It's cheaper to buy some of the standard Banquet meals that work just as well for lunch when I have nothing else to take.\n\t\t\nClick to expand...\n\n\nAs a kid, I ate a lot of Swanson's TV dinners. The meatloaf and the fired chicken were regulars. My mom was a terrible cook, so TV dinners were actually a treat. \n\nLean Cuisine and other \"diet\" frozen dinners are just unhealthy food in very small portions, IMO. They don't satisfy your appetite, so you end up eating other stuff full of calories. My sister has fallen into that trap, and there is nothing I can say to her to convince her not to eat that crap.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I haven't had a TV dinner in around 65 years. I never liked them. My mom was a great cook. I don't know what prompted her to buy TV dinners in the first place. Probably her kids pestering her for them.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tAs a kid, I ate a lot of Swanson's TV dinners. The meatloaf and the fired chicken were regulars. My mom was a terrible cook, so TV dinners were actually a treat. \n\nLean Cuisine and other \"diet\" frozen dinners are just unhealthy food in very small portions, IMO. They don't satisfy your appetite, so you end up eating other stuff full of calories. My sister has fallen into that trap, and there is nothing I can say to her to convince her not to eat that crap.\n\nCD\n\t\t\nClick to expand...\n\nWe were lucky growing up. My mom was a wonderful cook and we ate home cooked meals most of the time. For us, those little TV dinners were a treat. We would sometimes get one for dinner if mom and dad went out for the night so the babysitter wouldn't have to cook. And, every once in a while, we would beg to have one for lunch, just for something different.\n\nMy mom also did a lot of home canning (we had a huge vegetable garden in our back yard) so the occasional TV dinner or even the rare Happy Meal was a real treat for us. Of course, nothing could beat my mom's home cooking. But there was just something special about those little dinners that came out of the oven in the foil trays. And, of course, my mom always had to add a little side salad or an extra vegetable. Plus she always saved the trays to make 'homemade TV dinners' using leftovers from meals.\n\nI agree that the diet frozen dinners are soooooo unsatisfying. Again, not worth it.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tWe would sometimes get one for dinner if mom and dad went out for the night so the babysitter wouldn't have to cook.\n\t\t\nClick to expand...\n\n\nThat was how we got most of our TV dinners. Date night for mom and dad. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " The older I get the more willing I am to experiment with convenience foods like frozen meals and the less concerned I am with the long term consequences to my health.\n\nI’m not crazy about some of them but the more I experiment and learn now the better equipped I’ll be to maintain my independence a bit longer as I age out.\n\nI’m thankful that I live in a world with things like Uber, DoorDash, Instacart, Amazon, etc… and all of the things that they offer.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Asian markets in our area often have a freezer section with a variety of frozen dumplings, siu mai, peking ravioli. Our experience with those has been pretty good.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tThat was how we got most of our TV dinners. Date night for mom and dad.\n\nCD\n\t\t\nClick to expand...\n\nSame here. \n\nTv dinners and Planters Dry Roasted peanuts. Infrequent treats for us.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tSame here. \n\nTv dinners and Planters Dry Roasted peanuts. Infrequent treats for us.\n\t\t\nClick to expand...\n\nWe ate a lot nuts in our house. I remember my dad always having that big bowl of in-shell mixed nuts sitting on the coffee table, complete with the nutcrackers. I recall many nights hearing the cracking of them as he sat and munched them, one by one.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Ninja", "loss": false, "prefix": null }, { "from": "human", "value": " I have a nija air fryer and love it however, I have been cooking sausages in it which browns them all over. My question is, when I cook them, there is a lot of juice that makes the insert tray difficult to clean. Has anyone ever used the air fryer without the tray? Would the sausages glue themselves to the bottom? Thanks.", "loss": false, "prefix": "otuatail:" }, { "from": "gpt", "value": " Sausages and their juicy goodness can be a pain to clean up after in your Ninja Air Fryer! Using parchment paper on the tray will catch most of the drippings. Preheating and flipping the sausages helps too. Ditching the tray altogether is a sticky situation (literally) and can be a safety hazard, so I'd stick with the tray and parchment paper for an easier clean!", "loss": true, "prefix": "GaryHyslop:" }, { "from": "human", "value": " Thanks. I found air fryer parchment paper on Amazon. Looks like they are intended for bakeing.", "loss": true, "prefix": "otuatail:" }, { "from": "gpt", "value": " You can use parchment paper for whatever your oven needs. Most pkgs say they are good for 425F but I've used them much higher. Edges brown faster then of course, but if you keep the edges trimmed nicely it's fine. At 500F you just might end up having a bit of flame but I never cook at that temperature so I don't worry about it. \nUnder meats or baking, all good.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Tips for using your microwave", "loss": false, "prefix": null }, { "from": "human", "value": " I just learned some interesting ways to use the microwave, including softening butter without melting it. How do you use yours, other than for reheating?", "loss": false, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " I’m not very adventurous when it comes to microwave cooking.\n\nI reheat/heat leftovers, canned soups, frozen meals, steam in bag vegetables, etc…\n\nI also use it to soften ice cream, melt cheese on toast, and make popcorn in a covered Pyrex casserole.\n\nI’ve experimented with cooking eggs, drying celery leaves, and cooking onions for French onion soup with mixed or uneven results.\n\nIn fairness, my microwave is over twenty five years old and I’m sure that the technology has improved.\n\nI’m curious about the more recent multi function microwave ovens but not curious enough to buy one. \n\nWhen my existing microwave finally dies I’ll probably replace it with a smaller inexpensive dorm room model.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " I use mine to steam vegetables. Just wrap them in wet paper towels, and nuke them a minute at a time until they are how you want them. This works especially well with asparagus. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Reduce the power to 50% for softened butter.\nUse a big bowl.\nCrispy onions.\nAll very instructive and useful. Thanks GG!", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " I’m old enough to remember when the microwave was new, and all the rage!\nSomewhere, turning to charcoal in my vintage cookbook collection is a recipe spruiking how to use the microwave to make a roast chicken (whole) that will be much better than using any conventional oven.\nI was just a kid, but even then I was highly doubtful that you could make a roast chicken in a microwave.\nI might go dig out that cookbook and try the “roast chicken” and report back!!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tI’m old enough to remember when the microwave was new, and all the rage!\nSomewhere, turning to charcoal in my vintage cookbook collection is a recipe spruiking how to use the microwave to make a roast chicken (whole) that will be much better than using any conventional oven.\nI was just a kid, but even then I was highly doubtful that you could make a roast chicken in a microwave.\nI might go dig out that cookbook and try the “roast chicken” and report back!!\n\t\t\nClick to expand...\n\nOoh, could be a waste of a perfectly good chicken Jade! (But I would be fascinated to see what happened if you tried it.)", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tI’m old enough to remember when the microwave was new, and all the rage!\nSomewhere, turning to charcoal in my vintage cookbook collection is a recipe spruiking how to use the microwave to make a roast chicken (whole) that will be much better than using any conventional oven.\nI was just a kid, but even then I was highly doubtful that you could make a roast chicken in a microwave.\nI might go dig out that cookbook and try the “roast chicken” and report back!!\n\t\t\nClick to expand...\n\n\nMy dad was an early adopter of technology. He had a car phone in his company car in 1979. We had the first microwave oven in our neighborhood, an Amana Radarange. Half the neighborhood came over to see it boil water. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " The only tip I have for a microwave is when you decide to toss it, save the plate. You never know when you'll need another plate and even if you don't want to use it someday, you can always sell it on eBay or at a garage sale. \n\nI bought the cheapest microwave there is because 1) I'm cheap 2) I hate all the bells and whistles and don't want to read a tech manual to use mine and 3) it was yellow. \n\nNaturally the plate just flat broke in half one day for no reason, but fortunately, I had a neighbor with a spare he wanted to get rid of.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tThe only tip I have for a microwave is when you decide to toss it, save the plate. You never know when you'll need another plate and even if you don't want to use it someday, you can always sell it on eBay or at a garage sale.\n\nI bought the cheapest microwave there is because 1) I'm cheap 2) I hate all the bells and whistles and don't want to read a tech manual to use mine and 3) it was yellow.\n\nNaturally the plate just flat broke in half one day for no reason, but fortunately, I had a neighbor with a spare he wanted to get rid of.\n\t\t\nClick to expand...\n\nI was using a particularly rubbish new pair of rubber gloves to do the washing up a few weeks ago and, having cleaned the microwave plate, picked it up and it slipped out of my hands! (Luckily, back into the washing up bowl.) If it had fallen onto the floor, it would have smashed. So this may be a useful tip!\n\nSeveral other things also slipped out of my hands with those rubber gloves, so they have been ditched!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " I have two huge ceramic trays, from old huge micro/convection ovens. Our microwave/convection died last month after 30 some years, and within 2 hours I had a used Oster microwave off facebook marketplace. I'm thrilled with it. It's simple and does the job and takes up less space.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI use mine to steam vegetables. Just wrap them in wet paper towels, and nuke them a minute at a time until they are how you want them. This works especially well with asparagus.\n\nCD\n\t\t\nClick to expand...\n\nI need to try asparagus that way, thank you. Also corn in the husk is good in the microwave, its how we prefer it.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tI need to try asparagus that way, thank you. Also corn in the husk is good in the microwave, its how we prefer it.\n\t\t\nClick to expand...\n\n\nYes, asparagus steamed in the microwave with wet paper towels renders hot asparagus that still has some decent crunch to it.\n\nMy favorite way to cook asparagus is quickly grilled over a hot fire, with a thin coating of olive oil, salt and pepper. But the microwave steam method is my second favorite.\n\nI grew up eating canned asparagus that was then overcooked. Basically mush. I hated asparagus until I tasted it cooked properly. Now, I love it.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Corn in the microwave is the only way I'll do it now. \nLove the \"don't bother stripping the husk nor the silk. Add water inside husks, throw in micro. Cut off stem end, grab top with mitt and squeeze corn out. Completely and utterly clean of all silk, perfectly cooked\" \nOnly drawback is you have no stem to hold, but then again, most people stick in one those holder thingies anyhow.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tYes, asparagus steamed in the microwave with wet paper towels renders hot asparagus that still has some decent crunch to it.\n\nMy favorite way to cook asparagus is quickly grilled over a hot fire, with a thin coating of olive oil, salt and pepper. But the microwave steam method is my second favorite.\n\nI grew up eating canned asparagus that was then overcooked. Basically mush. I hated asparagus until I tasted it cooked properly. Now, I love it.\n\nCD\n\t\t\nClick to expand...\n\nI grew up refusing to eat that nasty canned asparagus. My mum didn't mind - more for her.\n\nBut, when I started cooking for myself, without using canned veggies, I discovered that most of them were much better tasting and had better texture when cooked from fresh. I had learned as a little kid that peas were a thousand times better raw or from fresh. So, the only hesitation I had about trying fresh asparagus was the price.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tCorn in the microwave is the only way I'll do it now. \nLove the \"don't bother stripping the husk nor the silk. Add water inside husks, throw in micro. Cut off stem end, grab top with mitt and squeeze corn out. Completely and utterly clean of all silk, perfectly cooked\"\nOnly drawback is you have no stem to hold, but then again, most people stick in one those holder thingies anyhow.\n\t\t\nClick to expand...\n\nWe do our corn in the microwave too. However, we don't add water. Just do about 3 minutes per ear and voila!", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I remember we spoke about this before Andy, but I can't remember if you shuck your corn first? or just wrap in a damp paper towel after shucking, I remember someone else mentioned they used the towel thing for their corn.\nI believe that's why I add the water into the corn husks - because this way the silk comes completely off with the husks - so easy, not a thread left.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI remember we spoke about this before Andy, but I can't remember if you shuck your corn first? or just wrap in a damp paper towel after shucking, I remember someone else mentioned they used the towel thing for their corn.\nI believe that's why I add the water into the corn husks - because this way the silk comes completely off with the husks - so easy, not a thread left.\n\t\t\nClick to expand...\n\nI just trim off some of the bottom end so the ear will fit in the microwave and go. No other prep needed. Cork with husk in the microwave and zap. Then I cut off the butt end and squeeze out the ear. We use those pronged corn holders you stick into the ends.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Our microwave is used like Aunt Bea's--I reheat/heat leftovers, canned soups, frozen meals, steam in bag vegetables, etc…\nI am old school and enjoy smelling food cooking, stirring and checking food in a pot or pan, and being in the kitchen for however long it takes. \nThere are advantages to microwaves, and we have the simplest we could find, so there are features I'm missing but I don't much care.", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " Out of curiosity suggested by this thread, I am now madly scrambling through (one of) my boxes of old cookbooks looking for the hugely entertaining book about all things microwave.\nI am certain that its very basis is that you can make ANYTHING better in the microwave!\nAs for how I use one?\nI have at times used it for vegetables - diced carrots or celery or cauliflower.\nInto a Pyrex dish with some water, cover with cling film and nuke for six minutes and you get “steamed” veg.\nOutside that, it’s only used for defrosting things", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Marlingardener said:\n\n\n\n\t\t\tOur microwave is used like Aunt Bea's--I reheat/heat leftovers, canned soups, frozen meals, steam in bag vegetables, etc…\nI am old school and enjoy smelling food cooking, stirring and checking food in a pot or pan, and being in the kitchen for however long it takes.\nThere are advantages to microwaves, and we have the simplest we could find, so there are features I'm missing but I don't much care.\n\t\t\nClick to expand...\n\n\nMicrowave ovens are mostly a convenience, but they do some things better than conventional methods. As I mentioned before, my microwave oven is really good at steaming certain vegetables, like broccoli, cauliflower and asparagus. They do have a place in a home cook's kitchen.\n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Alkaline alkalizing green smoothies", "loss": false, "prefix": null }, { "from": "human", "value": " So a lemon is a very acidic(pH 0-7) fruit but I heard that it is an alkalizing food...so when you digest it it's pH turns alkaline(ph 7-15)...is this correct? ....Lately have been drinking green smoothies(with kale and cucumber and spinach...super alkaline and alkalizing food) a lot more but I still get canker sores(from acidity) . I put a lot of lemon and lime in though because it makes the smoothies delicious(+mango/banana/kiwi/etc). So is like my stomach like super alkaline while my mouth is super acidic or something now? I use baking soda toothpaste. I put a lot of greens in my smoothies...how much does a few tablespoons of lemon and lime change the pH of a blender volume amount of green smoothie(with about a 1/3 water pH of 7 a 1/3 of greens(very alkaline) and a 1/3 of fruits(that may or may not be acid)+lemon/lime juice)\nI would think they since there is a third of each that they would balance out around a pH of 7 but it doesn't seem so due to my canker sores.... I am searching the google for more info on green smoothie pH to be more scientific about this but I'd thought I'd post this here also just to see if I'd get any helpful info back.", "loss": false, "prefix": "QuinnQuiver:" }, { "from": "gpt", "value": " Acid foods can cause canker sores (had to look this up - we call the little blighters \"mouth ulcers\"), but so can stress, injury, poor mouth hygiene (eg not brushing your teeth properly), a weakened immune system, gastro-intestinal disease or nutritional problems.\n\nI have had gastric reflux disease for most of my life and also had mouth ulcers (sometimes multiple ones!). A few years back I went to the doctor about the GRD and was prescribed Lansoprazole which dealt with the GFD. I haven't had a mouth ulcer since.\n\nWhen I did have mouth ulcers I tried every remedy known to man, from the home-made, such as rinsing with diluted hydrogen peroxide, salt, baking soda, etc., to over-the-counter remedies and nothing worked. Then I discovered the cure quite by accident. Don't sneer - it was honey applied onto the ulcer! It soothes the pain (and no-one who hasn't had one can have any concept of how painful mouth ulcers can be - I sometimes couldn't eat when I had them!), it cleans out the white gunk from the ulcer and it speeds up the healing. It really does work!\n\nI'd suggest you visit your dentist as a sharp edge on a chipped tooth could be causing ulcers in your mouth and the dentist or the dental hygienist will also advise you on mouth hygiene.\n\nA visit to your doctor to find out if there is any under-lying health problem would be useful. I know that visiting the doctor or the dentist in America is \"a considered purchase\" as they say on shopping television, and isn't to be undertaken lightly but in this case it could be worth the expense if it sorts out your problem. It isn't trivial if it's affecting your life to this extent. \n\nIn the mean time do try the honey. Any sort will do. It doesn't have to be the very expensive sort.", "loss": true, "prefix": "Mad Cook:" }, { "from": "human", "value": " Why would you want your body and esp stomach to be alkaline?\nYour stomach should have a pH of around 4 or below to digest foods properly", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Some information on having an alkaline diet versus an acid forming diet. https://nutritionfacts.org/topics/alkaline-diet/\nAcid Base Balance: https://nutritionfacts.org/topics/acidbase-balance/\nThere are videos and podcasts on acid-alkaline in diets on nutritionfact.org with cited medical studies.\n\nI heard a beekeeper that studies honey speak about how honey works when applied to the body. Honey which is low moisture, breaks down and produces hydrogen peroxide which aids in healing. Honey continues to be used for sores on the skin, or mouth with good results. (we happen to use it a lot)\n\nI like having smoothies, green or red. More greens for me, is my aim. I try to keep them at 10 oz or smaller because they tend to be digested quickly spiking blood sugar. Having some whole grain toast, cereal, or beans along with it slows down the absorption. Rinse your mouth with water to neutralize the acids in your mouth.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " i have heard that it is a bad idea to drink more greens than you would normally eat. your mouth is telling you something!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " More acid vs alkaline diet nonsense.\n\nRegardless of the food we eat, the food, referred to as chyme when entering the small intestines is rendered alkaline via the pancreatic duct (HCO3) which are basically bicarbonates which neutralize the stomach acid which raises the pH which allows for enzymes activity to occur and consequently the absorption of nutrients.\n\nThe body maintains a very tight control on how acid or alkaline the body is and regulates it between the tight parameters of 7.35 and 7.45 and if this move even one point, we die, plain and simple. Basically what we eat has no effect on this regulated balance.\n\nAs far as humans are concerned our stomach acid that breaks down food has a pH of\naround 1.5, but can go as low as 1, very acidic and when compared to other animals we're on the same plane as vultures, bald eagles, lions and tigers which coincides with the evidence that we were scavenger originally and eventually hunters after a few million years of evolution when we started using tools and weapons. Plant eaters like chimps and other primates, cows, llamas and camels stomach pH is in and around the 6 or 7. Yeah, we are omnivores and not herbivores. \n\nAll of this information is easily available on line and I would suggest using \"google scholar\" as opposed to opinion pieces from dedicated websites that have agendas.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I didn't even think about that. That's actually a really interesting topic. Thanks for bringing it up! I'm glad you mentioned it because now I'm curious to learn more.", "loss": true, "prefix": "jazzerlord:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How about foods you've tried once or twice that you'll never eat again.", "loss": false, "prefix": null }, { "from": "human", "value": " For me it's kale, okra and escargot.\n\nWith kale, I couldn't get past the disgusting bitter taste. And, with both okra and escargot, I couldn't get past the texture.\n\nTo add, I also can't do field greens. A lot of places these days use field greens for their salads (even fast food places like Wendy's) and it's just gross to me. It's a mess of stuff that resembles what I could go pick out of my back yard. And that purple stuff? What the heck even is that??? \n\nSorry, but when it comes to salads, I'll only eat iceberg, romaine or baby spinach.\n\nHow about y'all?", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Durian. I will say, that I had it with a friend of mine that used to try all sorts of things with me, mostly from Asian markets, and many of them we didn't eat again, but most because there was nothing special about them, not because they turned us off in some way. I knew that durian smell as soon as I entered some of those markets, and there would be a large pile of it in the front of the produce section! \n\nBeef kidneys was something I couldn't get that urine smell out of, though I could clean it out of pork or lamb kidneys. But then, some of these things I don't see so cheap it would be worth using them - not like they used to be! That was the thing that made us try that stuff, back in the old days.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I have had escargot, meh. The sauce was great, the rubbery snails were just plain too chewy with very little flavour. I have enjoyed sea snails.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Mostly expensive foods that are described as gourmet.\n\nCaviar, truffles, saffron, escargot, etc…\n\nSome I enjoyed and some I didn’t but none of them had enough bang for the bucks.\n\nI would be just as happy with a peanut butter sandwich and a glass of cold milk.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Balut", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Coffee. I just dont get it. Clearly Im in the minority, but plain and simple, it tastes like crap to me.\nSaffron: I don't hate it, just dont see the point or expense. I dont feel lie it elevates a dish in any way.\nRadishes: If cut extremely thin I can tolerate them, but over all I dont like them. Ironically, its one of my most productive crops in the garden.\nCustard Filled anything:. Consistency, to snotty for me.\nAnything with a 'Sea\" smell or flavor ( Sea weed).\nSweet Pickles: I prefer vinegar/ garlic/ fermented.\nKimchi is another one where I just dont see what the fuss is about. I dont dislike it, but not worth eating to me.\nFake imitation Maple Syrup. I love the real stuff. I dont even know how they came up with the flavor for the fake stuff. Doesnt taste ( or smell) anything like the real thing.\nCannoli's: Again, dont hate. them just dont think they're that great\nPumpkin Spiced things: Dont hate it, just dont see what's too special about it.\nBroccoli Rabe(or any bitter green): I had it once at a restaurant and I loved it ( I think it may have been broccolini, no sign of bitterness at all). Have had it several times afterwards , and hated it.\nCollard Greens: Too tough no matter what I did with it. I dont find the flavor to be that great, so not worth me trying to figure out a way I like it. Too many other greens I can use. And of course, another productive crop in the garden ( only get it once or twice).", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Wow\nI like escargots, durian and kale.\nI've seen a lot of people finding kale bitter. Maybe you have different varieties than I am used to? We would harvest after the first frost. \n\nAnyway.\nDislikes:\nCheese, unless when it is melted. It's a texture thing\nIntestines, I do like liver paté though\nRooibos tea, it's like drinking the dregs of the forest floor\nMayonaise, texture again", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Artichokes. My mother made us eat them. No thank you.\nOkra. Maybe my mother made it incorrectly, but all I remember is the slime.\nLobster. Why anyone would pay so much for something that tastes so bad is beyond me.\n\nThere are a number of foods I was forced to eat as a child many times which I hated and haven't eaten since I was old enough to refuse. This includes liver, fried perch, canned peas and canned spinach. I thought I hated spinach until I tried it fresh, and now it is among my favorite veggies.\n\nI guess in the late 60's and early 70's, frozen vegetables were either too pricy or not as good as they became with superior technology. All our vegetables were canned, and most canned vegetables are, well, not good.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " dr morbius said:\n\n\n\n\t\t\tAll our vegetables were canned, and most canned vegetables are, well, not good.\n\t\t\nClick to expand...\n\nCanned asparagus should be considered a crime", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Timing is all important with escargot. The flavour is faint but they can be so very tender. If I screw-up the timing, well, I just enjoy the butter, garlic, herbs and cheese LOL \nFish - hate the smell and the taste if fishy, left-overs of fish have a definite fishy smell and taste - even salmon, gags me. Also if it is not cooked all the way thru, some people like salmon very rare - texture makes me gag (think we talked about this once before, eh? taxy? LOL)\nAll of textures put me off, liver, kidney. Blood pudding. A tiny bit of pate is great. Emphasize tiny!\nMy sister can fry-up okra and I like hers but mine?... yechy slimy gag! \nAll the bitter greens, leave me with Ice burg, Romaine, spinach and I'm a happy camper. Endives are alright.\nBalut - just the name makes me shudder.\nCaviar\n\nI'm sure there is much more, the above is just you all have said that rang a bell with me. \n\nRemembered!\nMarmite, Vegemite, Bovril (paste) - shudder", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Rhubarb\nCapers - the little ones. The giant ones with he stems are good.\nCauliflower - except pickled\nBeets - pickled or cooked\nBeef liver - chicken livers are good", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tRhubarb\nCapers - the little ones. The giant ones with he stems are good.\nCauliflower - except pickled\nBeets - pickled or cooked\nBeef liver - chicken livers are good\n\t\t\nClick to expand...\n\nThe little ones are the unopened buds \nThe large ones (on the stems) are the fruits\n\nI like them both", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Can't stand the curly kale, texture but there's a variety that's not curly and i like that, especially with a touch of sesame oil.\n\nDon't like frisee either because of texture.\n\nPretty much any canned vegetable, though love hominy, and will eat canned corn on very rare occasions. Canned carrots go in the hurricane box, but if not used get donated after season is over. There are food drives here right after hurricane season.\n\nVery picky about fish because we used to spearfish when diving so it came home and got eaten or was immediately frozen. We get tuna from a restaurant supply place so it's always fresh.\n\nLove escargot if cooked correctly as above. We usually buy ready to bake frozen French escargot at a place that supplies the mega yachts that dock in Fort Lauderdale. We get truffles, caviar and foie gras there as well. BTW, truffles have to be ripe when used and sometimes that takes a couple of days after you buy them. If they aren't ripe, they may still smell pretty good, but won't taste like much. I'm planning on getting some black truffles soon.\n\nCan't stand okra. I've tried it in gumbo, pickled and fried. Blech!\n\nCollard greens - i couldn't stand them, though Craig has always loved them, even the school lunch collards. Found a recipe from Emeril and tried it. Wow! Changed my mind and Craig's brother's, who also hated them. The recipe has lots of onion and garlic, plus bacon. I use the pressure cooker and that makes them fall apart tender, even more so than cooking for hours in a regular pot. Oh, buy whole collard greens not the bagged ones. Get rid of the stems when you clean.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCollard greens can be really yummy\n\t\t\t\t\t\n\nOkay, I'll take the advice from yesterday's dinner thread and start a recipe thread for collards. This is not really my recipe but one I've stolen from Emeril and I just kind of adapt to what I have in the pantry. Bag of collards or a big bunch of collards - washed and picked thru (even if...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\n@larry_stewart , don't know if there is a vegan substitute for the bacon, but that recipe totally changed 2 haters into lovers.\n\nDon't like any kind of kidneys and will only eat chicken livers willingly. I can deal with beef or veal liver if I have to in a social setting. Pork liver, I'd have to be starving to death before i would ever eat that again.\n\nHazelnuts and Brasil nuts. I prefer not to eat walnuts, but will. Don't like the taste. I love most nuts, but not those.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " That cheese that smells like toe jam", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " The stinkier it was the more my mother loved it!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Spirulina noodles. Not enough printable words to describe that.\n\nOn the other hand, I love most all those hated greens, and all the cruciferous veggies too.", "loss": true, "prefix": "Paid In Grapes:" }, { "from": "human", "value": " I was lucky. As a kid, I hated canned peas. Partially a texture thing, but mostly the flavour. My mum started wondering about that, because I really liked fresh peas. So, she tried frozen peas (back in the 1950s) and I was more than willing to eat those. I think she may have liked them better because, I never saw another can of peas at home after that. Oh, I still hate canned peas. I will pick out every last one, if they get into anything I'm about to eat. Obviously, that doesn't happen at home.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I saw beets mentioned, and it reminded me of those - they simply taste like dirt to me! Not something about root vegetables, just beets, and I tried growing several varieties, and all had that problem, though the white ones weren't as bad. I think it might be a genetic thing, like the soapy taste of cilantro, as I've found just a few others with that taste. Yet the greens, and Swiss chard have none of that flavor to me.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " My brother didn't like to peel beets and would serve them, cooked but unpeeled. To me, those tasted like dirt. I also find that if not salted properly beets can have a slightly bitter flavour. \nHowever, I do find them a pita to prepare. So unless I'm doing them for a family do, I don't. \nI did discover several years ago vacu-packed cooked beets. 4/5 to a pkg. Expensive considering the price of raw, but cheap when you think they are already peeled and cooked. Just open the bag. \nGreat for salads, etc. Haven't seen them recently, at least not around here in the new digs. \nNot something I really think about unless I 'just happen' to see them.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tMy brother didn't like to peel beets and would serve them, cooked but unpeeled. To me, those tasted like dirt. I also find that if not salted properly beets can have a slightly bitter flavour.\nHowever, I do find them a pita to prepare. So unless I'm doing them for a family do, I don't.\nI did discover several years ago vacu-packed cooked beets. 4/5 to a pkg. Expensive considering the price of raw, but cheap when you think they are already peeled and cooked. Just open the bag.\nGreat for salads, etc. Haven't seen them recently, at least not around here in the new digs.\nNot something I really think about unless I 'just happen' to see them.\n\t\t\nClick to expand...\n\nYeah, peeling the beets is a nuisance. I actually find it kind of fun to rub the skins off, but if I do that, I don't have as much energy for something else.\n\nI have been known to make pickled beets out of canned beets. I like them better than the pickled ones you can buy and they can be quite quick to make.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you wash your frozen mixed vegies", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " No, frozen veggies are washed well enough at the processing plant. I will rinse off any ice that has accumulated, if necessary, but that's not really \"washing.\" Rinsing is also helpful if the veggies are frozen into a solid block. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " No, I don't wash frozen veggies that I buy frozen. They are clean and ready to use when they are packaged. Many, if not all of them, are even par-blanched before they are frozen. I'm pretty sure that most berries are not par-blanched before freezing. It might be the same with some other fruit.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I mostly have frozen peas and I generally don't wash them.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " No. Why would you? Honest question from me.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tNo. Why would you? Honest question from me.\n\t\t\nClick to expand...\n\nSame here, why would you? Did someone tell you to?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " i only wash mushrooms", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Sara - are you saying you buy frozen mushrooms?\nI've only ever bought frozen mushrooms battered - were delicious.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " the only thing i wash in the world is mushrooms - and only fresh ones!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " LOL - about the only thing I DON'T wash would be mushrooms, depending...", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " No way, I never even thought about doing something like that.", "loss": true, "prefix": "jazzerlord:" }, { "from": "gpt", "value": " I'm also not wash frozen vegies. I thought its already cleaned before freezing.", "loss": true, "prefix": "GaryHyslop:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Sick and tired of YT recipes that don't turn out good tasting", "loss": false, "prefix": null }, { "from": "human", "value": " Last night I made a YT recipe titled Hamburger and Potatoes. It wasn't good tasting like many others. Any good sources for reliable recipes.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Any idiot with a phone or computer can post recipes for \"The Best Tasting XXXXXX Ever!\". You are doomed to disappointment if you rely on the title to asses the recipe. You need reliable websites that provide detailed and tested recipes. \n\nI have found seriouseats.com to have consistency good recipes. They test and explain their process in detail with explanations of why they do it a certain way.\n\nI have had good results with Food Network recipes as well but haven't tried them recently. \n\nGood luck.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tAny idiot with a phone or computer can post recipes for \"The Best Tasting XXXXXX Ever!\". You are doomed to disappointment if you rely on the title to asses the recipe. You need reliable websites that provide detailed and tested recipes.\n\nI have found seriouseats.com to have consistency good recipes. They test and explain their process in detail with explanations of why they do it a certain way.\n\nI have had good results with Food Network recipes as well but haven't tried them recently.\n\nGood luck.\n\t\t\nClick to expand...\n\nThank you very much for the info. I justp learned what may be a game changer.", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " Good recipe sites, just like good cookbook publishers, have panels of good cooks who test every recipe. They have the testers cook each recipe, exactly as it is written, to make sure it works. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Here's a classic YouTuber who some consider the grandfather of YouTube recipe videos. Chef John. I have never had one of his recipes that didn't turn out well. His instructions are clear and the recipes are well written. I have been a bit disappointed in his \"bacorn\", but I think that is just a question of taste. It was good, but not special to me or my late DH. Some of my very favourite recipes come from Chef John. His YouTube channel is called \"Food Wishes\" and so is his blog. https://www.youtube.com/@foodwishes", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tHere's a classic YouTuber who some consider the grandfather of YouTube recipe videos. Chef John. I have never had one of his recipes that didn't turn out well. His instructions are clear and the recipes are well written. I have been a bit disappointed in his \"bacorn\", but I think that is just a question of taste. It was good, but not special to me or my late DH. Some of my very favourite recipes come from Chef John. His YouTube channel is called \"Food Wishes\" and so is his blog. https://www.youtube.com/@foodwishes\n\nClick to expand...\n\n\nI was going to mention Chef John. His YT channel is owned by Allrecipes.com, so I'm guessing they have been tested before they are released on his videos and the website. I have only cooked one of his recipes, Peposa Dell'Impruneta (Tuscan Black Pepper Beef). It was very good. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I use Chef John's recipe for dijon mustard whenever I make it.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " My go to is Recipe Tin Eats. Owner Nagi does a great job. Every recipe is shown, in a lot of cases it includes video. No fancy ingredients that you use once and then sit in the cupboard til they turn grey. Dozer, her dog, is a character.", "loss": true, "prefix": "thegypsy:" }, { "from": "human", "value": " I used to frequent Allrecipes. Posted several recipes and tried several recipes. Some were a hit and others a disaster. \nChef John has always been a great hit - I do many of his recipes. \nIf your looking for bloggers that are successful, well, LOL I'm sure we could fill 2 pages of them from all our members. \nMine are:- recipetineats - woksoflife - Seasons&Suppers - and a few others\n\nso I was on the phone and then cooked - forgot to \"post\"\ngypsy- just bought Nagi's cookbook. Also bought 2 more for a daughter/SIL and son/DIL. they are all drooling.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Unless a recipe is coming from a friend or an extremely reliable source, I'll always view a few similar recipes to make sure that they are all on the same page.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " It's a bit of a catch 22 situation, isn't it?\nIf you are a decent cook, you can assess the recipe and know if it will work.\nIf you are not, you want to use the recipe, it doesn't work and you still don't know....\n\nAnyway:\nFor (SE) Asian: rasa malaysia/vietworldkitchen/shesimmers/woks of life/hot thai kitchen/ Madhur Jaffray all have pretty accurate recipes.\n\nBBC food seems pretty good as well. I would figure Jaques Pepin as well although I havent checked for a while", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I agree with Andy about seriouseats.com. By reading their articles that accompany the recipes, you will learn a lot about the science of cooking, which will help make you a better cook.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Serious Eats is the best in the business", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Gosh dragnlaw, I'm a big fan of woks of life also. Just made Bills recipe for moo goo gai pan.", "loss": true, "prefix": "thegypsy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What's your take on protein powder?", "loss": false, "prefix": null }, { "from": "human", "value": " Is it a legitimate way to get your protein waste? waste of money or not?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " There's a lot of nuance regarding protein intake. Protein powder will and does add to someones total protein intake, so not a waste of money in that context, it's also real so therefore it's a legitimate source of protein. I don't use protein powder and get my daily protein from mostly animal sources and I consume around 175g's a day.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Most Americans get more than enough protein in their normal diet. If you think you're not getting enough, protein powder is a good supplement, but it shouldn't be necessary unless you are an athlete or have certain illnesses. Too much protein can eventually cause kidney problems.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tMost Americans get more than enough protein in their normal diet. If you think you're not getting enough, protein powder is a good supplement, but it shouldn't be necessary unless you are an athlete or have certain illnesses. Too much protein can eventually cause kidney problems.\n\t\t\nClick to expand...\n\n\n+1", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " If anyone is interested in protein and it's relationship with human physiology then Don Layman is basically the goat. Here's a podcast with Peter Attia and they talk about it. It's long but it has many time stamps to zero in on a particular topic or interest. Talking about protein really starts around the 27 minute mark.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I add 1 scoop of whey protein powder to my breakfast shakes, which I drink almost every morning, along with ice, various frozen fruits, whole milk yogurt and milk to maintain a Zone Diet recommendation of 40-30-30.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I tried some \"mega\" high protein powder in my 20s as I was rather underweight and didn't want to just eat fatty food. Didn't put on an ounce! Probably I should have done some weight lifting at the same time.. oh well. It was pretty expensive, so I gave up. I eventually put on some weight in my late 30s and got to a healthy weight, so just age and nature did the necessary!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " KatyCooks said:\n\n\n\n\t\t\tI tried some \"mega\" high protein powder in my 20s as I was rather underweight and didn't want to just eat fatty food. Didn't put on an ounce! Probably I should have done some weight lifting at the same time.. oh well. It was pretty expensive, so I gave up. I eventually put on some weight in my late 30s and got to a healthy weight, so just age and nature did the necessary!\n\t\t\nClick to expand...\n\nYeah, protein doesn't really have a storage capacity within the body and is either used as building blocks for muscles, bones, skin, cartilage, and blood. Additionally, proteins form enzymes and hormones, contribute to the immune system, and aid in tissue growth and repair then lastly for energy or excreted through urea in urine. If you wanted to gain weight then you would need a storable and dedicated energy source which are carbohydrates and dietary fats, lots of those would have done the trick.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI add 1 scoop of whey protein powder to my breakfast shakes, which I drink almost every morning, along with ice, various frozen fruits, whole milk yogurt and milk to maintain a Zone Diet recommendation of 40-30-30.\n\t\t\nClick to expand...\n\nI remember the zone diet, that was 25 years ago, wow, anyway it was to reduce inflammation and and the philosophy was to formulate the macro's in to that 40/30/30\nC/P/F\nHere's a basic take on it.\n\nhttps://www.healthline.com/nutrition/zone-diet", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I like the whey protein powder that comes from grass-fed cows without all the added stuff you can’t pronounce. It mixes well with pretty much everything, whether I’m making a smoothie, adding it to oatmeal, or just mixing it with water after a workout. I feel less sore and more energized the next day. Plus, it’s got a great amino acid profile, which is important for muscle repair and growth. I’ve tried plant-based powders, too, but they don’t quite hit the mark for me in terms of taste and texture. In the end, I think it’s about finding what works best for you. Organic whey protein powder fits into my lifestyle well, and I’ve seen some good results with it.", "loss": true, "prefix": "EvieVaughn:" }, { "from": "human", "value": " I agree with GG.\n\nPeople should stop looking for shortcuts and focus on eating a balanced diet.\n\nThere is plenty of free information on the internet that will help the average person create a healthy diet using readily available supermarket foods.\n\n\n\n\nIMO these super supplements, like protein powder, benefit the people that make and sell them more than they benefit the people that buy them.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " I've never understood why people need to purchase their health in capsules, tablets, powders, etc. As said sometimes there is a health issue that does warrant it. Basically, nope, get it from your balanced daily meals.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI've never understood why people need to purchase their health in capsules, tablets, powders, etc. As said sometimes there is a health issue that does warrant it. Basically, nope, get it from your balanced daily meals.\n\t\t\nClick to expand...\n\nIt might be because Americans are a pretty sick bunch with Canadians, Brits and Aussies not far behind. People using medications in the US for different health issues is around 40% for people under 45 and for the older crowd it's about 70%.\n\nAround 40% of the American population is insulin resistant according to the CDC with a guestimate of another 20% or so from people that have never had their A1C checked. So basically that's anywhere from 130 to 230 million people that are on their way to diabetes and when you factor in people that are overweight or obese that combined total represents about 75% of the population which is also associated with a higher risk of various health conditions, including heart disease, high blood pressure, chronic inflammation, fatty liver and certain cancers etc.\n\nOf course most of this is directly related to bad decisions related to diet and lifestyle where again most of the food consumed, around 70% are from Ultra Processed Foods and where adding more whole foods and of course some exercise will get these numbers down and pretty quickly as far as the individual is concerned and if a person is on a lot of medication then switches to whole foods and begins exercising they better inform their PCP because medication will be effected, big time, just a heads up.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I eat between 0.6-0.8 grams protein/kg. 127 lbs is 57.6 kg, so 34-46 grams/day, which is enough without trying to get extra protein. Like everyone else I get more than that regularly, 50-65 is not uncommon. Protein is in most food even if you don't eat meat/dairy/eggs.\nI don't use isolated protein supplements but if you do, make sure they are tested by 3rd parties for safety from heavy metals and contaminants.\nExcess protein can tax the kidneys and like most food cause weight gain. It is filtered through the kidneys and it shows up as bubbles in urine in your toilets.\nIf you want to focus on your health, try to hit the minimum requirements of the RDA for fiber. 95% of the US population doesn't get enough fiber. The safest way is to eat enough whole foods to get it. It isn't that difficult. 25 grams for women, 38 grams for men.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " There is a big difference between animal protein vs plant protein which isn't talked about very much so I'll mention it here so people can make a more informed decision.\n\nThe Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the quality of a protein based on both the amino acid requirements of humans and their ability to digest them.\n\nThe highest PDCASS score is 1.0 which indicates the amino acid profile and digestibility it provides is 100%. For example an egg has a score of 1.0 (100%) vs wheat for example which has a score anywhere from 42 to 50, both the amino acid profile and it's digestibility value is about half as much as an egg. So it's important where we get our protein as well.\n\nThere's a few reasons for this difference.\n\n1) Amino acid composition, wheat for example is deficient in lysine which also helps absorb calcium for bone health, contributes to collagen production and supports the immune system.\n\n2) Antinutrients, wheat contains antinutrients like phytic acid which has a strong binding affinity to a few minerals which are calcium, iron, zinc and magnesium as well as reducing the digestibility by inhibiting some digestive enzymes.\n\n3) Protein structure, particularly gluten which is a very complex structure making it resistant to proteolytic enzymes in the gut making it less bioavailable and absorbable.\n\nIf someone is mostly plant based then soy and chickpeas are your best source of better quality amino acids and absorbability with soy scoring 91 and Chickpeas 78.\n\nThe USDA understood the difference but have never shared that to any extent with the general public and considering most people are omnivores it would just complicate things, but buried in the few hundred pages of the USDA literature they gave the reason why. The USDA instructs people to consume half of their grain products in refined carbohydrates, like bread and breakfast cereals and told us to eat 7 to 11 servings a day which then could be fortify with those minerals and certain vitamins that are missing and would have been unavailable biologically if people ate all whole grain. I remember count chocula, back in the day and it even came with with that health blue check mark form the AHA, remember those, telling us it was going to save us from heart disease, the good ol times, lol.\n\nAnyway if your diet is mostly plant based it would be a good idea to do further research so you can make any adjustments if your so inclined to do and considering we need not only more protein as we age the quality is important as well.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " So picton what do you do to protect your kidneys from the 4 x requirement of your proteins in the 5 eggs? I can see increasing with age - I do 2 sometimes even 3, especially since starting at the Y.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tSo picton what do you do to protect your kidneys from the 4 x requirement of your proteins in the 5 eggs? I can see increasing with age - I do 2 sometimes even 3, especially since starting at the Y.\n\t\t\nClick to expand...\n\nI consume for my lifestyle and stats the recommended amount of protein which is around 150 g's. Not sure how you figured I'm consuming 4 x my requirements, 5 eggs have about 30g's of protein. The 0.8 RDA is to stave off malnutrition in 97% of the population, that's what that number represents, but no where near the optimal amount for proper muscle protein synthesis and maintenance and especially for the older population that need more protein. That is the scientific consensus from just about every PhD scientist that studies protein around the world with the only exception where a theology or belief guides them like the vegan community where they will say we hardly need any protein and too much will kill us and why everyone should do their own research and anyone certainly shouldn't trust what I or anyone else says.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " LOL - it just that you wrote \"For example an egg has a score of 1.0 (100%)\" \nI guess I assumed that meant 100% of the protein needed for the 'average' person. \n\nand yes, everyone is different and must do their own research. but.... I believe you and I do trust what you say. \nBut not to worry, I just live my own way anyhow - not what others say I should or should not do - I'll listen and still go my own way, right or wrong.\n\nand I thoroughly enjoy your posts.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " @dragnlaw, he said he eats 175 grams/day in his first post. He is getting his 0.8 grams / kilograms of his weight. A larger person would eat more protein to maintain that weight, a smaller person would eat less protein to maintain that weight.\nBut to your question about kidneys, we all have one set of kidneys, so a heavier person taxes the kidneys more than a smaller person.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Yeah, this idea that we'll burn out the kidneys if we eat too much protein is way over blown. Unless a person has an existing kidney problem the kidneys will easily handle larger quantities of protein. Everything is subject to context and dosage and we certainly can find a dosage within a certain context that will be detrimental which is where animal studies are used for the most part. Basically does too many eggs or tofu eventually lead to kidney disease, yeah haven't yet seen that in the literature but I suspect we'll continue to hear about it, institutions like to editorialize, that way there's less of a commitment and of course less clarity. Nutrition is fun and games.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any recipe for crispy wings", "loss": false, "prefix": null }, { "from": "human", "value": " I can't seem to get them crispy---tried several times", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " How have you cooked them?", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I prefer deep fried wings but I never make them at home.\n\nThese baked wings are crispy when they come out of the oven but tossing them in wing sauce will reduce the crispness.\n\nThe addition of double acting baking powder to the coating mix helps to draw moisture from the chicken skin and crisp the wings.\n\nYou really need to experiment until you come up with something that you enjoy.\n\nGood luck!\n\nToss wing sections in a flour coating that contains onion powder, garlic powder, paprika, salt, black pepper, cayenne pepper, and baking powder.\n\nPlace the coated wings on a wire rack over a baking sheet and refrigerate them for a couple of hours. Bake, on the rack over a baking sheet pan, for 30 minutes at 250f and increase the temp to 425f for another 40 minutes.\n\nCoat the wings with a mixture of Frank’s hot sauce and melted butter.\n\nReturn the wings to the oven for 5 minutes to set the sauce.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " But Bea is right about the baking powder.\n\nI cook mine under the broiler for 13-15 minutes per side. Time depends on the size of the wings and the power of the broiler.\n\nI also grill them and deep fry them.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " A member on another cooking forum swears by these. I do intend to try these but have not yet, though may use different spices. The recipes he has posted that I have made have been good so far.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " medtran49 said:\n\n\n\n\t\t\tA member on another cooking forum swears by these. I do intend to try these but have not yet, though may use different spices. The recipes he has posted that I have made have been good so far.\n\t\t\nClick to expand...\n\nI don't like that the recipe calls for boiling before baking. Waste of flavor.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tI prefer deep fried wings but I never make them at home.\n\nThese baked wings are crispy when they come out of the oven but tossing them in wing sauce will reduce the crispness.\n\t\t\nClick to expand...\n\n\nI do usually deep fry mine at home, and they are crispy until, like you say, I toss them in Buffalo sauce. Then, they gradually get softer, although the skin remains bite-through.\n\nOn the grill, I \"bake\" them with indirect heat, and at the end, finish them over direct heat to crisp up the skin.\n\nI am going to try cooking them on the pellet smoker today. I've read to smoke them at 250F until almost done, then crank the heat up to 400F (most pellet smokers can go that high) to brown and crisp up the skin.\n\nInstead, I think I will smoke them until almost done, and move them over to the gas grill to crisp up over direct heat. I think it will take too long for the pellet smoker to get from 250F to 400F, leaving my wings overcooked. I want to quickly go from smoking to finishing.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tHow have you cooked them?\n\t\t\nClick to expand...\n\nIn the oven", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " I will say this ONE MORE TIME!!! I am originally from Western New York. I was there when Teressa Bellissimo gave birth to what are now clled Buffalo chicken wings in 1964. I was given the ORIGINAL recipe by a friend that worked there. Here it is:\n\n\n\n\nOriginal Anchor Bar Buffalo WingsIngredients: \n\n2 dozen chicken wings, separated at the joints, tips reserved\n¼ lb butter\n1 cup Frank's Original Hot Sauce \n2 Tbs white vinegar\n2 Tbs granulated sugar\n1 tsp cayenne pepper\n1 tsp chili powder\n1 tsp garlic powder\n1 tsp onion salt\nDirections:\nPreheat the oven to 250F.\n\nBake the wings in the 250F oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).\n\nMelt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves, then whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes. Unless you need to clear your sinuses, do not inhale the fumes.\n\nPour the sauce into large sealable storage bowl (I use pyrex), add the chicken wings, seal the bowl, and shake it until the wings are completely coated. \n\nAdditionally, Buffalo Wings are served with celery sticks and bleu cheese dressing. No carrot sticks and definitely not ranch dressing. The bleu cheese dressing is for dipping the celery sticks, NOT THE WINGS! Bleu cheese does not enhance the flavour of the wings, it destroys it.\n\nIf your mouth is getting overheated, An ice cold Molsons or Genesee Cream Ale will do the trick.\n\nPlease believe me, I know these things. I have eaten and drank at the Anchor bar more times than I can count and I have prepared and eaten more Buffalo wings in the last 60 years than you have even seen.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tIn the oven\n\t\t\nClick to expand...\n\n\nAt some point, you need to crank up the heat. One way is to bake them in the oven until almost done, then turn the broiler on to crisp the skin. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tI don't like that the recipe calls for boiling before baking. Waste of flavor.\n\t\t\nClick to expand...\n\nSave the boiling water for stock.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " msmofet said:\n\n\n\n\t\t\tSave the boiling water for stock. \n\nClick to expand...\n\nBetter imo to keep the flavor in the meat. I'd roast them in the air fryer at 400F or so. It shouldn't take long to get them cooked and crispy.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tSave the boiling water for stock. \n\nClick to expand...\n\nThat's the point. The water takes flavor out of the wings. Kind of counter-productive.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tIn the oven\n\t\t\nClick to expand...\n\nAt what temperature? For how long?", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Frozen Prunes", "loss": false, "prefix": null }, { "from": "human", "value": " Some time ago, I had cause to buy a tin of prunes in apple juice. I used about a quarter of the tin, and thought it would be wasteful to throw the rest out so I froze the rest of the contents (including the juice). Now I have a lump of frozen prunes in juice and no idea what I could usefully do with it. Is it foolishness and I should throw them out, or is there something I can make that would be interesting and tasty (and would need to use all of it - ie 3/4 of a standard tin). All ideas will be considered!", "loss": false, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " I would just thaw them and eat them.\n\nThere are many old recipes for prune whip, pie, bread, cake, etc…\n\nYou could thaw them, strain them reserving the juice and purée them to make a thick jam for use in prune bars or something similar.\n\n\n\n\n\n\n\t\t\t\t\t\tPrune Oatmeal Bars Recipe - Food.com\n\t\t\t\t\t\n\nExcept for special occasions I like to try to serve my family healthy food, including desserts. This one is delicious and actually has some very good\n\n\n\n\n\t\t\t\t\twww.google.com\n\t\t\t\t\n\n\n\n\nI always buy dry pitted prunes and use them to make stewed prunes using this old method called Never Ending Prunes.\n\nLoosely fill a clean wide mouth jar with dried prunes, cover the prunes with boiling water, screw on the lid, cool to room temperature, and refrigerate overnight before serving.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Hm, those oatmeal bars seem interesting Aunt Bea. Seems like I have the right amount of prunes available and all of the other ingredients too. \n\nTruth be told, I am not very keen on prunes! But mixed in with the other ingredients, I am sure they would be fine. Particularly like the lemon that is included in the recipe.", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " You could make my world famous prune casserole! Here's the recipe:\n\nIngredients:\n- 6 8oz cans prunes\n- Dish\n\n1. Preheat oven to 400 degrees\n2. Open the prune cans\n3. Pour into dish\n4. Cook for 45min\n\nEnjoy!", "loss": true, "prefix": "LovelyLinda:" }, { "from": "human", "value": " If I didn't know better I might incline to think that this is a tad sarcastic. \n\nI wonder who \"LovelyLinda\" really is..", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " Partially thawed, Puree juice and prunes a little lemon juice for something other than sweet, sweet,, refreeze, Scrape Granita style, into bowl with Fruit garnish of choice. Like fresh Plums macerated in a Fruit Brandy like Grand Marnier. Maybe citrus would work better... I don't know your taste preferences...\n\nMake Ice cream with it.\n\nCook in saucepan to concentrate liquid, blitz to create spread for toast, ice cream, filling for cakes, etc.", "loss": true, "prefix": "SGM Chef:" }, { "from": "human", "value": " Dates are sweet but prunes are sweet with a bit of tangy flavor that I enjoy. Prunes are plums that are dried out.\nI would blend them in a food processor or blender w/their liquid, then cook them on low into a spread. I'd eat it on oat-fruit cookies, or toast. Plums/prunes are good with pork, could be used as a glaze.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I make a rolled pork roast that is stuffed with prunes and some other stuff. They do go well with pork and I don't usually like sweet with my savoury.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Like you taxy I'm not particularly fond of sweet with savoury. Once in awhile is OK. Prunes are better at the sweet than dates for sure.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " For anyone who has some prunes to use, today - June 15th - is National Prune Day. \n\nBefore I found that out, I used some in a way I often use them - 6 of them cut in half, in a bowl of oatmeal, with a small amount of various sweets in, either some palm sugar, blackstrap, or honey. I just cut them in half into the bowl, when it's cooked.", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Making sunny side up eggs in the microwave", "loss": false, "prefix": null }, { "from": "human", "value": " Yes, it can be done, as shown in this MasterClass post:\n\n\n\n\t\t\thttps://www.masterclass.com/articles/how-to-cook-sunny-side-up-eggs#7sBXfIMs9UOHoPCwzvdSve\n\t\t\n\n\nEven using the same size eggs, the same plate, and the same microwave, every time, I'm getting inconsistent results, including the yolk cooked solid with some of the white still liquid… obviously I must be missing something.\n\nIs there anyone here who has EXPERIENCE cooking eggs this way, who can give any insight as to how to get the eggs consistently right, in other words fully cooked white and at least mostly liquid yolk? Thank you!", "loss": false, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " Well, have not yet watched the video but I can tell you right now that it is not worth the effort. \nDid the same thing with a video about cooking eggs in the micro. Poaching them. I have now done it at least a dozen times or more and each time was different and none of them have been successful.\nBottom line - just not gonna try no more. I love my eggs, fried, poached, scrambled too much to waste any more time looking for a 'supposedly' fool proof short-cut.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " It’s just too insanely easy to do it on the stove. There’s no way I’d use a microwave for that.\n\nFollow their stove instructions.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I would give it a shot, if I didn't have a way to fry the eggs.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " During a kitchen reno back in the 80's I micro waved my share of eggs and trust me, scrambled is the way to go, lol. Anyway when I eat eggs it's generally for brekky and I normally eat 4 or 5 large eggs, sunny side up just isn't in the cards in a microwave when I can get the job done in 2 minutes in a hot pan with lots of butter. Just my opinion on this subject and your results may vary.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Several years ago Kayelle introduced me to microwave poached eggs.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tLess messy way to poach an egg (less cleanup)\n\t\t\t\t\t\n\nI like a poached egg on my corned beef hash. My usual method is to boil some water in a pot, add a splash of vinegar, then break the egg into the water, then use a slotted spoon to retrieve the egg, then afterwards, wash out the pot and slotted spoon of messy egg white residue. I came upon this...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nI tried it with mixed results and eventually got the hang of it but old habits die hard and I let it go in favor of my old method of preparing eggs on the stove top.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " I'll add that cleaning the poaching dish from the micro-wave is just a time consuming as the stove top.\nI probably would use it more if I got consistent results. Mainly because the microwave is permanently available without any 'setting up' whereas my stove needs setting up each time I use it (and then 'un-setting it after)", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI'll add that cleaning the poaching dish from the micro-wave is just a time consuming as the stove top.\nI probably would use it more if I got consistent results. Mainly because the microwave is permanently available without any 'setting up' whereas my stove needs setting up each time I use it (and then 'un-setting it after)\n\t\t\nClick to expand...\n\nWhen making a sunny side up egg in the microwave, you cook the egg on the same plate you're going to eat off of, so there is ZERO cleanup beyond that plate and whatever utensil you eat with. Very convenient!", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " I don't base my cooking decisions on how much clean-up there is or how many minutes/seconds I can trim off the time to table. I can't imagine a microwaved egg being better than eggs cooked on a stovetop.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tI don't base my cooking decisions on how much clean-up there is or how many minutes/seconds I can trim off the time to table. I can't imagine a microwaved egg being better than eggs cooked on a stovetop.\n\t\t\nClick to expand...\n\nIt wouldn't have to be better to make it worth doing, though, right, just equally good. To me it actually IS better, because the ones cooked on the stove top have way too much butter, and oil is even worse (cooking spray is just oil sprayed out of a can).", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " BurnsWater said:\n\n\n\n\t\t\tIt wouldn't have to be better to make it worth doing, though, right, just equally good. To me it actually IS better, because the ones cooked on the stove top have way too much butter, and oil is even worse (cooking spray is just oil sprayed out of a can).\n\t\t\nClick to expand...\n\nYOU control the amount of fat in the pan. Also, you were complaining about inconsistent results. . . So if it's better in the microwave, that's only sometimes and the rest of the time it sucks. If that's OK with you, it's OK with me.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " BurnsWater said:\n\n\n\n\t\t\tIt wouldn't have to be better to make it worth doing, though, right, just equally good. To me it actually IS better, because the ones cooked on the stove top have way too much butter, and oil is even worse (cooking spray is just oil sprayed out of a can).\n\t\t\nClick to expand...\n\n\nIt doesnt have to have more than a little butter. You are the decider of that.\n\nOil isnt necessarily worse. And we all know what cooking spray is. Avocado oil spray makes fine eggs.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " BurnsWater said:\n\n\n\n\t\t\tIt wouldn't have to be better to make it worth doing, though, right, just equally good. To me it actually IS better, because the ones cooked on the stove top have way too much butter, and oil is even worse (cooking spray is just oil sprayed out of a can).\n\t\t\nClick to expand...\n\n\nWhen cooking eggs for my mom and/or sister (who do not like fat -- or flavor), I put about a teaspoon of canola oil in a non-stick pan, and then wipe it around the pan with a paper towel. That puts down the thinest coating of oil you can get, and works fine.\n\nMicrowave ovens do many things, and some things very well. But, they don't do everything well. I can not imagine any way to cook a sunny side up egg in a microwave. It seems like you are either going to undercook the whites, or overcook the yolks. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " BurnsWater said:\n\n\n\n\t\t\tIt wouldn't have to be better to make it worth doing, though, right, just equally good. To me it actually IS better, because the ones cooked on the stove top have way too much butter, and oil is even worse (cooking spray is just oil sprayed out of a can).\n\t\t\nClick to expand...\n\nYou can eliminate the butter and oil, along with much of the flavor, by using a nonstick pan with a tablespoon of water and a cover to steam/fry an egg in the time it takes to make the toast.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tYou can eliminate the butter and oil, along with much of the flavor, by using a nonstick pan with a tablespoon of water and a cover to steam/fry an egg in the time it takes to make the toast.\n\t\t\nClick to expand...\n\nI do almost exactly that - I'm buttering my toast anyhow so a little extra in the pan certainly doesn't worry me.\nButter and Bacon - 2 B's or no 2 B's.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tYou can eliminate the butter and oil, along with much of the flavor, by using a nonstick pan with a tablespoon of water and a cover to steam/fry an egg in the time it takes to make the toast.\n\t\t\nClick to expand...\n\nLet's be clear about what we're doing, though. This is steaming an egg. Frying requires fat.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Well, I fry eggs in the butter first (how much I use depends on how much I feel like using). Then I add a spoonful of water around the edge and pop a (glass) lid on. As soon as I see the yolk turn it's milky colour I remove the pan from the heat and remove the lid. Slide the egg onto my buttered toast. Yummmm\n\nThere you have the perfect:\nFried Steamed Eggs on Toast.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tLet's be clear about what we're doing, though. This is steaming an egg. Frying requires fat.\n\t\t\nClick to expand...\n\nBut, if it makes a perfect sunny side up egg it's accomplishing what the OP wants the MW to accomplish and with no added fat.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tWell, I fry eggs in the butter first (how much I use depends on how much I feel like using). Then I add a spoonful of water around the edge and pop a (glass) lid on. As soon as I see the yolk turn it's milky colour I remove the pan from the heat and remove the lid. Slide the egg onto my buttered toast. Yummmm\n\nThere you have the perfect:\nFried Steamed Eggs on Toast.\n\nClick to expand...\n\nThat's different from what Aunt Bea described.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Even non-stick pans need some lubricant, even if it is only wiped with a slightly oily cloth, as sort of described by casey. We're now starting to get into semantics and being rather picky. Even the video uses oil on the plate to prevent sticking. \nThere just might be a pan out there with a surface that you would not have to use any lubricant at all, but I have never seen or used one yet. I have teflon, blue diamond, stone, cast iron - and have used those copper coloured ones and there's another I used, a sort of red stone(? don't know the name).", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: New Wok", "loss": false, "prefix": null }, { "from": "human", "value": " I purchased this carbon steel Babish wok on Amazon. There was no mention that it was pre-seasoned. However, googling and searching it is supposed to be pre-seasoned. It looks pre-seasoned.\nI am getting so much conflicting information with regard to seasoning. The instructions do recommend seasoning in a couple of very easy steps. Both cook top and oven, but are in conflict with what I am reading.\nSome say the factory seasoning should be stripped away and should be re-seasoned in many steps. I guess my question is what should I do? Follow the manufacture's instructions, or follow one of the many YouTube videos on seasoning a wok.", "loss": false, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Follow the manufacturer's instructions. They know what they are doing and what has already been done to the wok.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " If the manufacturer's instructions recommend seasoning the wok before use, you can follow their guidance and prepare the seasoning. However, if the instructions don't mention pre-seasoning, you can simply start cooking on the wok without any additional processing.", "loss": true, "prefix": "Sweetbun:" }, { "from": "gpt", "value": " Looks like some kind of coating on the carbon steel. For me personally, that wouldn't work. The surface really needs to be carbon steel and nothing else. This allows the polymerization to take place resulting in a Teflon like coating that also adds to wok hei that is so fundamental to Chinese and Asian stir fries. I have 2 Chinese woks both carbon steel about 30 yrs old, love them, and of course this is just my opinion.\n\nWhen the manufacturer says to remove or strip away the factory coating, that was for rust that might happen during the storage and shipping process and yes that needs to be removed, but what that means is, it's actually, carbon steel.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tLooks like some kind of coating on the carbon steel. For me personally, that wouldn't work. The surface really needs to be carbon steel and nothing else. This allows the polymerization to take place resulting in a Teflon like coating that also adds to wok hei that is so fundamental to Chinese and Asian stir fries. I have 2 Chinese woks both carbon steel about 30 yrs old, love them, and of course this is just my opinion.\n\t\t\nClick to expand...\n\nIt is supposed to be pre-seasoned. It is carbon steel.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tIt is supposed to be pre-seasoned. It is carbon steel.\n\t\t\nClick to expand...\n\nThere's nothing wrong with a pre-seasoned wok. Try it out and see what happens. You can always burn off the seasoning and reapply it yourself.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Roll_Bones said:\n\n\n\n\t\t\tIt is supposed to be pre-seasoned. It is carbon steel.\n\t\t\nClick to expand...\n\nI get that, but the surface appears to be coated with a non stick material, i could be wrong, but that is what I meant by saying it's not carbon steel. It's like a stainless steel fry pan that's non stick, it's stainless but it has a non stick coating.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " It's just like the pre-seasoned cast iron pans, which it seems most are lately. Nothing wrong with them - they have just started the seasoning. Just treat them like they have a coating or two, and continue to build up the layers.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Roll_Bones said:\n\n\n\n\t\t\tIt is supposed to be pre-seasoned. It is carbon steel.\n\t\t\nClick to expand...\n\nOk, so I found that wok on the internet and apparently it has a carbon steel surface, it fooled me I must say, so what ever that even and dull finish is I'm not quite sure. It also says it's rust resistant which if it was bare carbon steel it would rust so maybe that color and coating is for that, just a guess, but here's what it says;\n\nITEM#: 43557691\nReach food influencer-slash-guru status with the Babish 14-inch Carbon Steel Wok. Made from strong carbon steel, this piece distributes heat evenly and is perfect for frying and stir-frying. Over time, it absorbs oil, creating a patina to build a naturally nonstick capability for easy food release and cleanup. It features a hybrid shape with a sturdy, flat bottom that rests well on the grill and on any stovetop. Riveted handles offer safe and secure grip for easy transport from stovetop to table. With proper care and seasoning, this piece will serve up delicious meals for years. Handwash only. • Heavy-gauge, carbon steel for rapid and even heat distribution perfect for frying and stir-frying • Efficiently absorbs oil to build a naturally nonstick capability for easy food release and cleanup • Riveted wooden handles provide strength and stay cool to the touch • Safe on the grill and on gas, electric, ceramic, glass, and induction stoves • Handwash only\n\nIt didn't say it was pre-seasoned anywhere in this advertisement as well. Interesting.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Whichever way you want to go, I find that preparing fatty foods help.\nUsing it for deep frying a couple of times will definitely season it.\nAvoid acidic foods.\n\nI do not take as much care of my carbon steel compared to my cast iron", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tIt's just like the pre-seasoned cast iron pans, which it seems most are lately. Nothing wrong with them - they have just started the seasoning. Just treat them like they have a coating or two, and continue to build up the layers.\n\t\t\nClick to expand...\n\n\nYes, seasoning is a gradual process, not a one time task. Like you said, the manufacturer gets the process started, and gives you something to build on. With proper use and care, that seasoning gets better and better over time.\n\nI would use it as-is, and see what happens.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " When I bought our carbon steel wok a few years ago, it came with some kind of coating, I'm guessing to prevent rust, and the instructions said to wash it with soap and water, dry thoroughly, then season before use.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " medtran49 said:\n\n\n\n\t\t\tWhen I bought our carbon steel wok a few years ago, it came with some kind of coating, I'm guessing to prevent rust, and the instructions said to wash it with soap and water, dry thoroughly, then season before use.\n\t\t\nClick to expand...\n\n\nMy carbon steel pans, which I wish I hadn't purchased, came with a coating of paraffin wax that needed to be scrubbed off before seasoning. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Nice pan, RB! I have absolutely no relevant info to offer. I used to use a similar pan...many years ago. Loved it. Now, without a gas cooktop, I enjoy my electric wok.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tI get that, but the surface appears to be coated with a non stick material, i could be wrong, but that is what I meant by saying it's not carbon steel. It's like a stainless steel fry pan that's non stick, it's stainless but it has a non stick coating.\n\t\t\nClick to expand...\n\n\n\n\npictonguy said:\n\n\n\n\t\t\tOk, so I found that wok on the internet and apparently it has a carbon steel surface, it fooled me I must say, so what ever that even and dull finish is I'm not quite sure. It also says it's rust resistant which if it was bare carbon steel it would rust so maybe that color and coating is for that, just a guess, but here's what it says;\n\nITEM#: 43557691\nReach food influencer-slash-guru status with the Babish 14-inch Carbon Steel Wok. Made from strong carbon steel, this piece distributes heat evenly and is perfect for frying and stir-frying. Over time, it absorbs oil, creating a patina to build a naturally nonstick capability for easy food release and cleanup. It features a hybrid shape with a sturdy, flat bottom that rests well on the grill and on any stovetop. Riveted handles offer safe and secure grip for easy transport from stovetop to table. With proper care and seasoning, this piece will serve up delicious meals for years. Handwash only. • Heavy-gauge, carbon steel for rapid and even heat distribution perfect for frying and stir-frying • Efficiently absorbs oil to build a naturally nonstick capability for easy food release and cleanup • Riveted wooden handles provide strength and stay cool to the touch • Safe on the grill and on gas, electric, ceramic, glass, and induction stoves • Handwash only\n\nIt didn't say it was pre-seasoned anywhere in this advertisement as well. Interesting. \n\nClick to expand...\n\nIn the instructions, it says it can rust if not seasoned and cared for properly.\nYep. No mention of it being pre-seasoned anywhere. But it clearly is.\n\n\nBadjak said:\n\n\n\n\t\t\tWhichever way you want to go, I find that preparing fatty foods help.\nUsing it for deep frying a couple of times will definitely season it.\nAvoid acidic foods.\n\nI do not take as much care of my carbon steel compared to my cast iron\n\t\t\nClick to expand...\n\nI used my last wok for deep-frying and it did keep it in very good shape.\n\n\nmedtran49 said:\n\n\n\n\t\t\tWhen I bought our carbon steel wok a few years ago, it came with some kind of coating, I'm guessing to prevent rust, and the instructions said to wash it with soap and water, dry thoroughly, then season before use.\n\t\t\nClick to expand...\n\nYes, the instructions say to wash with warm soapy water, dry on stove and season. The seasoning they publish is 2 steps only. Not as many as would be needed with a wok that was not pre-seasoned.\nIt also weighs 5 pounds! A bit heavier than I expected. It's very solid and the wooden handle can be removed.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tIn the instructions, it says it can rust if not seasoned and cared for properly.\nYep. No mention of it being pre-seasoned anywhere. But it clearly is.\n\nI used my last wok for deep-frying and it did keep it in very good shape.\n\nYes, the instructions say to wash with warm soapy water, dry on stove and season. The seasoning they publish is 2 steps only. Not as many as would be needed with a wok that was not pre-seasoned.\nIt also weighs 5 pounds! A bit heavier than I expected. It's very solid and the wooden handle can be removed.\n\t\t\nClick to expand...\n\nThat's exactly what I found confusing, the coating? Is that what your referring to?", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tThat's exactly what I found confusing, the coating? Is that what your referring to?\n\t\t\nClick to expand...\n\nYeah, that is confusing. Usually there is a coating on an unseasoned item. If it's seasoned, then it shouldn't rust. According to the instructions, it can rust if it isn't seasoned.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Help me to make homemade subway-style bread?", "loss": false, "prefix": null }, { "from": "human", "value": " I'm a big fan of Subway's sandwiches, especially their yummy bread! I've been trying to make my own Subway-style sandwiches at home, but I just can't seem to get the bread right. I've checked out a bunch of recipes online, but none of them seem to nail that Subway taste. Any chance someone could share a solid recipe or some tips for making homemade Subway-style bread? I'm really curious about the ingredients and techniques that give it that special Subway flavor and texture. Thanks a bunch!", "loss": false, "prefix": "GagnonLee:" }, { "from": "gpt", "value": " Welcome to DC, GagnonLee! \nI don't have a recipe to hand at the moment but perhaps a recipe geared to Dinner Rolls might do it?\n\nAre your recipes anywhere near the 'subway rolls' you can buy? I've never bought them so honestly don't know. Do they compare at all to \"Subway's?\"", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Welcome to DC! Unlike others on here, I am not a baker. I am certain that our awesome bakers will be able to help you though!!!", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Welcome to DC.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " I'm not a fan of white flour or white bread....but searching for a copycat recipe, Reddit has someone that says they tried 4 times and found this recipe.\n\n\n\t\thttps://www.reddit.com/r/eatsandwiches/comments/125zcuq/fourth_attempt_at_homemade_subway_bread_finally\nIt has malt powder in it, which will make it sweeter. https://www.greatlakescountry.com/recipes-cooking/hoagie-roll-recipe-big-soft-buns/\nGood luck.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Be aware that Subway uses LOTS of highly processed, commercial grade additives and preservatives which might possibly be available at a specialty bakery supply store.\nBut the recipe posted above should get you close enough.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Have you tried googling \"https://www.google.com/search?client=safari&rls=en&q=recipe+for+subway+sub+rolls&ie=UTF-8&oe=UTF-8\"", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tHave you tried googling \"https://www.google.com/search?client=safari&rls=en&q=recipe+for+subway+sub+rolls&ie=UTF-8&oe=UTF-8\"\n\t\t\nClick to expand...\n\nFrom the first post in this thread:\n\n\nGagnonLee said:\n\n\n\n\t\t\tI just can't seem to get the bread right. I've checked out a bunch of recipes online, but none of them seem to nail that Subway taste.\n\t\t\nClick to expand...", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tHave you tried googling \"https://www.google.com/search?client=safari&rls=en&q=recipe+for+subway sub of the day&ie=UTF-8&oe=UTF-8\"\n\t\t\nClick to expand...\n\nOh, yeah, I did. I couldn't find what I wanted.", "loss": true, "prefix": "GagnonLee:" }, { "from": "gpt", "value": " I would be happy to be able to bake one damn sub roll!\nI was thinking the other day that a softer sub roll would be a good option for us. I have been trying to bake artisan rolls with little success. \nFor some reason I just cannot bake a good loaf of bread.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " @Roll_Bones I think it is because you need to use witchcraft....or measure. And measuring by weight. I rarely adhere to measuring with anything but my eyes....as in 'yeah, that looks right.' So most of my baking ends up lacking.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tI would be happy to be able to bake one damn sub roll!\nI was thinking the other day that a softer sub roll would be a good option for us. I have been trying to bake artisan rolls with little success.\nFor some reason I just cannot bake a good loaf of bread.\n\t\t\nClick to expand...\n\nI'm planning on trying out this method for making bread.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I think they use frozen bread that they \"bake\" in their stores\n\nIve seen frozen sub rolls in some supermarkets around here.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Gagnon, what is that you think is missing? \nToo sweet? Not sweet enough?\nToo soft? Not soft enough?\nYou must have some inkling?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n@Roll_Bones I think it is because you need to use witchcraft....or measure. And measuring by weight. I rarely adhere to measuring with anything but my eyes....as in 'yeah, that looks right.' So most of my baking ends up lacking.\n\t\t\nClick to expand...\n\nI measure as well.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Measuring by weight is all well and good and I certainly agree... but what about those recipes you've found that don't have weights? All you can do is measure the old ways. \n\nThat being said, weigh scales have come down a great deal in price. If you are serious then they are worth it. \n\nLOL I just read that there is even an app for your phone now! LOL Don't recommend it for accuracy in cooking and baking, but who knows? Maybe one day!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Roll_Bones said:\n\n\n\n\t\t\tI measure as well.\n\t\t\nClick to expand...\n\nBy weight? If so, you need to resort to witchcraft.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tMeasuring by weight is all well and good and I certainly agree... but what about those recipes you've found that don't have weights? All you can do is measure the old ways. \n\nThat being said, weigh scales have come down a great deal in price. If you are serious then they are worth it.\n\nLOL I just read that there is even an app for your phone now! LOL Don't recommend it for accuracy in cooking and baking, but who knows? Maybe one day!\n\t\t\nClick to expand...\n\n\nmany recipes are written for quantities to feed armies, not two retired geezers.\nI have/maintain a computer list of grams per volume - which makes it easier to \"use\" cups of this, tablespoons of that . . .\nso.... \"all you can do\" is probably not the best expression.\n\nwhen reducing the recipe \"volume\" - it is important to maintain accurate proportional amounts of ingredients - and using grams/scale is veddy helpful.\n\none does get in a dilemma with seasonings. one needs a scale capable of 0.1 gram resolution to translate T or t to tens of a gram.\nbuying a scale with o.1 gram resolution is apt to result in a visit from the DEA...", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tMeasuring by weight is all well and good and I certainly agree... but what about those recipes you've found that don't have weights? All you can do is measure the old ways.\n\nThat being said, weigh scales have come down a great deal in price. If you are serious then they are worth it.\n\nLOL I just read that there is even an app for your phone now! LOL Don't recommend it for accuracy in cooking and baking, but who knows? Maybe one day!\n\t\t\nClick to expand...\n\nYou can type any measurement \"from x to y\" into Google and it will give you the answer. It's been collecting answers to questions for over 20 years, so the database of responses from Google itself - not necessarily a specific website - is gigantic and pretty accurate. And King Arthur Flour has an Ingredient Weight Chart for a long list of common baking ingredients.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tI would be happy to be able to bake one damn sub roll!\nI was thinking the other day that a softer sub roll would be a good option for us. I have been trying to bake artisan rolls with little success.\nFor some reason I just cannot bake a good loaf of bread.\n\t\t\nClick to expand...\n\nIf you like yeast rolls, these can be shaped into sub rolls. I made some of the dough into hotdog buns once. The shaping will probably take some practice, but it worked. To give them more flavor, you can mix dried herbs into the dough or brush them with garlic butter before baking. \n40-Minute Hamburger Buns", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Finding the Right Paper for Your Air Fryer", "loss": false, "prefix": null }, { "from": "human", "value": " Recently, there has been a lot of talk in our cooking community about which paper is best for using in air fryers. Some people really like parchment paper, while others think wax paper is okay. \n\nHowever, some people caution against using certain papers at all because they might have health risks. \n\nThis has left many of us confused, trying to figure out what's safe and what's not. Could we please get some expert advice on this? Let's clear the air (fryer)!", "loss": false, "prefix": "GaryHyslop:" }, { "from": "gpt", "value": " I don't use any paper in my air fryer. What is the purpose?", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tI don't use any paper in my air fryer. What is the purpose?\n\t\t\nClick to expand...\n\nMe either. I do line the drip pan with foil sheets but that's it.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tMe either. I do line the drip pan with foil sheets but that's it.\n\t\t\nClick to expand...\n\nI line it with a silicone baking mat.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Using any paper in air fryers can pose a health risk. When you heat the paper, it releases harmful substances. These substances can end up in your food and have a negative impact on your body.", "loss": true, "prefix": "jazzerlord:" }, { "from": "gpt", "value": " jazzerlord said:\n\n\n\n\t\t\tUsing any paper in air fryers can pose a health risk. When you heat the paper, it releases harmful substances. These substances can end up in your food and have a negative impact on your body.\n\t\t\nClick to expand...\n\nthinks to be worried. so you not use any paper in air fryer", "loss": true, "prefix": "GaryHyslop:" }, { "from": "human", "value": " Why would you use anything at all? I don't have an air fryer but I still can't see how the air would circulate if you are blocking it with paper or anything else. What is the purpose? \nAnyhow parchment paper is safe in oven up to 450 so I don't see that as a problem. After that it starts to char - just like your steak and vegies on the grill. That's not good for you either but millions still do it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Don't use waxed paper. The wax will melt and get on your food and on your air fryer. It could even catch on fire. Waxed paper is not meant to be heated when used with food. It's good for wrapping food. Leftover waxed paper is good for starting a fire. We used to do that in the Girl Sprouts.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " We have an air fryer that was thrust upon us by a fan of AF. We used it a bit then set it aside. When we did use it, I just put the pull-out bucket and the insert into the DW and let it go. Never saw a need to line it.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " You defeat the whole purpose of an air fryer if you put paper on the bottom.\n\nIt’s a convection oven that cooks fast and evenly by circulating hot air all around the food.\n\nYou should never block air flow in an air fryer. Otherwise it’s basically just a toaster oven.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tYou defeat the whole purpose of an air fryer if you put paper on the bottom.\n\nIt’s a convection oven that cooks fast and evenly by circulating hot air all around the food.\n\nYou should never block air flow in an air fryer. Otherwise it’s basically just a toaster oven.\n\t\t\nClick to expand...\n\n\nPrecisely, as above.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " When it comes to using paper in air fryers, the choice between parchment paper and wax paper is crucial. Parchment paper is the preferred and safer option.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCan Parchment Paper Go In The Air Fryer?\n\t\t\t\t\t\n\nLearn whether parchment paper is safe for your air fryer, and master the art of cooking with confidence. Get expert tips and tricks for a flawless culinary experience without compromising your appliance.\n\n\n\n\n\t\t\t\t\tcustomparchmentpaper.com", "loss": true, "prefix": "Matthews:" }, { "from": "human", "value": " Matthews said:\n\n\n\n\t\t\tWhen it comes to using paper in air fryers, the choice between parchment paper and wax paper is crucial. Parchment paper is the preferred and safer option.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCan Parchment Paper Go In The Air Fryer?\n\t\t\t\t\t\n\nLearn whether parchment paper is safe for your air fryer, and master the art of cooking with confidence. Get expert tips and tricks for a flawless culinary experience without compromising your appliance.\n\n\n\n\n\t\t\t\t\tcustomparchmentpaper.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nI still don't understand the purpose of using any kind of paper in an air fryer. It blocks the airflow that makes the appliance so effective.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " U\n\n\nGotGarlic said:\n\n\n\n\t\t\tI still don't understand the purpose of using any kind of paper in an air fryer. It blocks the airflow that makes the appliance so effective.\n\t\t\nClick to expand...\n\n\nse of paper in air fryer is helpful for easy cleanup and prevent food from sticking. Paper doesn't block air entirely if you use if correctly.", "loss": true, "prefix": "GaryHyslop:" }, { "from": "human", "value": " GaryHyslop said:\n\n\n\n\t\t\tPaper doesn't block air entirely if you use if correctly.\n\t\t\nClick to expand...\n\nyes! agree", "loss": true, "prefix": "Matthews:" }, { "from": "gpt", "value": " GaryHyslop said:\n\n\n\n\t\t\tRecently, there has been a lot of talk in our cooking community about which paper is best for using in air fryers. Some people really like parchment paper, while others think wax paper is okay.\n\nHowever, some people caution against using certain papers at all because they might have health risks.\n\nThis has left many of us confused, trying to figure out what's safe and what's not. Could we please get some expert advice on this? Let's clear the air (fryer)!\n\t\t\nClick to expand...\n\nIt never occurred to me to use any kind of paper in a cooking utensil that can heat up to 400 degrees", "loss": true, "prefix": "Oldvine:" }, { "from": "human", "value": " My AF is non-stick coated. Sticking wasn't an issue.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " GaryHyslop said:\n\n\n\n\t\t\tU\n\n\nse of paper in air fryer is helpful for easy cleanup and prevent food from sticking. Paper doesn't block air entirely if you use if correctly.\n\t\t\nClick to expand...\n\nI use a non-stick spray for easy cleanup and to prevent sticking. And I try to minimize the use of single-use items in my kitchen, so I'm okay with washing things in the dishwasher or by hand.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GaryHyslop said:\n\n\n\n\t\t\tU\n\n\nse of paper in air fryer is helpful for easy cleanup and prevent food from sticking. Paper doesn't block air entirely if you use if correctly.\n\t\t\nClick to expand...\n\nBut it does block air and defeats the entire purpose of a convection oven.", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Best Techniques for Lining a Round Cake Pan", "loss": false, "prefix": null }, { "from": "human", "value": " In the cooking forum community, members often discuss various techniques for lining a round cake pan to ensure their cakes come out perfectly every time. The main challenge is finding a method that prevents sticking, allows for easy removal, and maintains the cake's shape. Common solutions include using parchment paper, butter and flour, or specialized baking sprays. \n\nMembers share their tips, favorite products, and experiences with different methods, seeking advice on which technique yields the best results for different types of cakes.", "loss": false, "prefix": "Matthews:" }, { "from": "gpt", "value": " Baker's Joy spray", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " For some recipes I use butter. It tastes better than oil or spray stuff and seems to release easier than other options.\n\nWhen called for, I use parchment. Once I got the hang of how to cut a circle of parchment, It's easy peasy.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I don’t bake much anymore but I have good results with a squirt of cooking spray and a tablespoon of flour, cake mix, cocoa, etc… tossed into the pan and tapped around to coat the bottom of the pan, invert the pan and dump the excess before adding the batter. Starting with an impeccably clean pan is also important. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tParchment Paper - Jacques Pépin Foundation\n\t\t\t\t\t\n\nIn this video, Chef Pépin demonstrates how to work with parchment paper.\n\n\n\n\n\t\t\t\t\tjp.foundation\n\t\t\t\t\n\n\n\n\nThis Miracle Pan Release recipe is similar to Baker's Joy spray.\n\n½ cup all-purpose flour\n½ cup vegetable shortening\n½ cup vegetable oil\n\nBeat with a hand mixer until fluffy and smooth.\nStore in the pantry or refrigerate.\nUse within a couple of months.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " For a pie or cake pan I use parchment.\nmethod 1: cut a square a little bigger than the pan. Cut from the 4 corners and 4 sides towards the middle 3 inches from center.\nMethod 2: cut a square a little bigger than the pan. Crumble the paper into a small fist, flatten the paper. Mold it into the pan, it won't be perfect but it will work fine. \nPour or spoon the batter into the middle of the pan.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Mathew, was there a question in your post? \nAre you looking for other ideas?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Sometimes, I will flip the pan over and mold the parchment to the bottom making the creases very visible. Then I cut around the creases. It's pretty spot on for size when I do this.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " My mother used to trace the pan on wax paper with a pencil and then cut out the circle with scissors. \n\nI just grease the pan, then coat it with sugar. Sugar melts as the cake bakes and doesn't leave any ugly white mess like flour does, which is especially disgusting on a chocolate cake.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\nMathew, was there a question in your post?\nAre you looking for other ideas?\n\t\t\nClick to expand...\n\nI wants tips and trip also want to know forum community experience", "loss": true, "prefix": "Matthews:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tMy mother used to trace the pan on wax paper with a pencil and then cut out the circle with scissors.\n\nI just grease the pan, then coat it with sugar. Sugar melts as the cake bakes and doesn't leave any ugly white mess like flour does, which is especially disgusting on a chocolate cake.\n\t\t\nClick to expand...\n\nThe cake release easy? The sugar doesn't stick to pan? \nIn the past when making chocolate cake I've buttered my pan then dusted with cocoa powder.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tThe cake release easy? The sugar doesn't stick to pan?\n\t\t\nClick to expand...\n\nI've never had a problem with sticking, probably because the sides of the cake always pulls away from the pan.\n\n\nmsmofet said:\n\n\n\n\t\t\tIn the past when making chocolate cake I've buttered my pan then dusted with cocoa powder.\n\t\t\nClick to expand...\n\nThat sounds like a good idea, for chocolate cakes.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I'd recommend cutting a round shape out of parchment paper and placing it inside the mold before pouring in the batter. This helps prevent sticking and makes it easy to remove the cake after baking.", "loss": true, "prefix": "knowledge keeper:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: v8 juice----pros and cons", "loss": false, "prefix": null }, { "from": "human", "value": " is it a healthy way to get veggies nutrients? Of course there is no Ruffage. Whats your opinion?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I love V8 juice. I drink it and cook with it and make it into bloody marys", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " As for healthy, just watch out for the regular V8, it is a sodium bomb. I only drink the lower-sodium version, and it tastes fine. Adding vodka probably isn't doctor recommended. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Just make a tomato vegetable smoothie and you'll get your roughage. Add an 1/2 of an apple for sweetness, a little bit of carrot, a red bell pepper, maybe a little green onion, some celery, salt to taste. A little hot sauce might be good.\nEat real food.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " In the summer I make gazpacho with all the veggies from the garden. I freeze it in empty water bottles and have been drinking it all winter. I do have small cans of v8 I bring with me to work for lunch. Its better than drinking soda or some of those artificial drinks.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I think V8 is a healthy way to get some of your veg. Just remember what CD said about the salt. I think making your own mix with fresh veg would be even healthier.\n\nI don't know where you got the idea that there isn't fibre (roughage) in V8. It's thick. They put whole veggies in and don't filter away the fibre. It is possible to make fruit juices and veggie juices that have had their fibre filtered out. Think of how thick V8 is compared with apple juice. That's because of the fibre in the V8.\n\nBTW, what I wrote about the fibre content applies to the standard, spicy, low sodium, and organic versions of V8. Not necessarily to the other fruit and/or veggie beverages made under the V8 banner.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Yeah, there is fiber, although not nearly as much. I'm not a fan of V8 and when I make something similar I just make something refreshing using the veg I want, it's a little too acidic for my liking and if I'm want some acid I'll use fresh lime or lemon or maybe a sherry vinegar.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI think V8 is a healthy way to get some of your veg. Just remember what CD said about the salt. I think making your own mix with fresh veg would be even healthier.\n\nI don't know where you got the idea that there isn't fibre (roughage) in V8. It's thick. They put whole veggies in and don't filter away the fibre. It is possible to make fruit juices and veggie juices that have had their fibre filtered out. Think of how thick V8 is compared with apple juice. That's because of the fibre in the V8.\n\nBTW, what I wrote about the fibre content applies to the standard, spicy, low sodium, and organic versions of V8. Not necessarily to the other fruit and/or veggie beverages made under the V8 banner.\n\t\t\nClick to expand...\n\n\nThe Simply brand of juices makes an unfiltered apple juice that is wonderful. It is like drinking a glass of apple pie. I'm not sure of the healthy aspect of it, but I love the taste.\n\nLike Larry said, real juices can't be any worse for you than sodas. Just avoid anything that says \"Juice Cocktail.\" That's basically non-carbonated soda.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I'm a big fan of V-8 juice. It's more healthful than some of the doctored fruit drinks you can get today.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tJust make a tomato vegetable smoothie and you'll get your roughage. Add an 1/2 of an apple for sweetness, a little bit of carrot, a red bell pepper, maybe a little green onion, some celery, salt to taste. A little hot sauce might be good.\nEat real food.\n\t\t\nClick to expand...\n\nSounds worth trying", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " I've tried V8 juice, and on the bright side, it's convenient and provides a good mix of vegetables in one drink. It's an easy way to get some nutrients, especially if you're busy or not great at eating enough veggies. However, one of the downsides is the high sodium content in many versions, which isn't ideal if you're watching your salt intake.\nI've switched to barley grass juice powder. It's packed with nutrients, has a cleaner taste, and I feel like it's a more natural option. This powder is rich in vitamins, minerals, and antioxidants, which can help you boost your energy levels and overall health. It's also low in calories and free from added sugars or artificial ingredients. Mixing it with water or adding it to smoothies has become a daily habit for me.\nWhile V8 juice can be a quick solution for some, I find that barley grass juice powder offers more benefits without the drawbacks of added sodium and preservatives.", "loss": true, "prefix": "EvieVaughn:" }, { "from": "gpt", "value": " I drink V-8 because it’s convenient and lower in carbs so it doesn’t spike my blood sugar.\n\nIt makes great Spanish rice!\n\nI also heat it in the microwave as a simple tomato soup without the starchy fillers in cream of tomato soup.\n\nMy biggest concern is how long I can keep an open bottle in the refrigerator.\n\nI limit it to a week or ten days and use any that remains in a pot of clean out the fridge soup.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tMy biggest concern is how long I can keep an open bottle in the refrigerator.\n\nI limit it to a week or ten days and use any that remains in a pot of clean out the fridge soup.\n\t\t\nClick to expand...\n\n\nI buy the single serving bottles, for that very reason. I can keep those in the fridge for months. I do like V8 Juice, but not everyday. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " EvieVaughn said:\n\n\n\n\t\t\tI've tried V8 juice, and on the bright side, it's convenient and provides a good mix of vegetables in one drink. It's an easy way to get some nutrients, especially if you're busy or not great at eating enough veggies. However, one of the downsides is the high sodium content in many versions, which isn't ideal if you're watching your salt intake.\nI've switched to barley grass juice powder. It's packed with nutrients, has a cleaner taste, and I feel like it's a more natural option. This powder is rich in vitamins, minerals, and antioxidants, which can help you boost your energy levels and overall health. It's also low in calories and free from added sugars or artificial ingredients. Mixing it with water or adding it to smoothies has become a daily habit for me.\nWhile V8 juice can be a quick solution for some, I find that barley grass juice powder offers more benefits without the drawbacks of added sodium and preservatives.\n\t\t\nClick to expand...\n\n\nI did a quick search, and there are recipes on the web for copycat V8. That way, you can control what's in it.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tCopycat V8 Juice\n\t\t\t\t\t\n\nThis V8 drink recipe is made with tomatoes, celery, onion, bell pepper, beet, carrot, and garlic juice flavored with Worcestershire and horseradish.\n\n\n\n\n\t\t\t\t\twww.allrecipes.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tIn the summer I make gazpacho with all the veggies from the garden. I freeze it in empty water bottles and have been drinking it all winter. I do have small cans of v8 I bring with me to work for lunch. Its better than drinking soda or some of those artificial drinks.\n\t\t\nClick to expand...\n\nthat's such a good idea if you have freezer space.\nOne year we had a glut of tomatoes and I was canning over 100 qts of thick sauce. Instead of cooking the sauce for a really long time I spooned off the liquid on top and made sauce. I pressure canned the tomato liquid. We drank all of that during winter and it was only a by product of the sauce. \n@EvieVaughn When greens are in short supply or super expensive (like now in our grocery store), barley grass powder sounds like a handy thing to have around. I looked at some other powders too. https://nuts.com/cookingbaking/powders/plant-powders/", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I'm not a fan, except in a bloody mary \n\nBit off topic, but one of the coutries I got to fot work, there were roadside stalls doing juice.\nPure juice.\nThey would clean 2 or 3 mango's or a pineapple. Throw it in the juicer and that was it!\nI quite often had a liquid lunch there (non alcoholic version)", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I love to drink v8 Juice. so stay healthy.", "loss": true, "prefix": "GaryHyslop:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI'm not a fan, except in a bloody mary \n\nBit off topic, but one of the coutries I got to fot work, there were roadside stalls doing juice.\nPure juice.\nThey would clean 2 or 3 mango's or a pineapple. Throw it in the juicer and that was it!\nI quite often had a liquid lunch there (non alcoholic version) \n\nClick to expand...\n\nThere's a name for a Bloody Mary made with V-8 juice, at least in Quebec. It's a bloody granola. Granola being a slang expression for \"health food fanatic\".", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tThere's a name for a Bloody Mary made with V-8 juice, at least in Quebec. It's a bloody granola. Granola being a slang expression for \"health food fanatic\".\n\t\t\nClick to expand...\n\n\nI tried a Bloody Mary a couple of times, and just couldn't drink one. They made me gag. At first I thought it was the Worcestershire, but later discovered that I couldn't even drink just vodka and tomato juice alone. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI tried a Bloody Mary a couple of times, and just couldn't drink one. They made me gag. At first I thought it was the Worcestershire, but later discovered that I couldn't even drink just vodka and tomato juice alone.\n\nCD\n\t\t\nClick to expand...\n\nIs it the juice or the vodka? If it's the vodka, you could try a Bloody Maria. Same thing as a Bloody Mary, but with tequila.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: A New Type Of Charge When Dining Out", "loss": false, "prefix": null }, { "from": "human", "value": " Have you seen this on your bill when dining out at a restaurant?\nA \"Kitchen Charge\".\n\nWe're here on Oahu, Hawaii and went to a local iconic \"fast casual\" restaurant that we adore, but in a different part of town that we usually do not go to.\nThere menu is exactly the same as any of their other locations, but the one difference that sent DH through the roof was that Kitchen Charge.\n\nDH: WTH is this? (mind you this was after the fact, I had paid the bill, saw it, but felt at the time it was best to keep my yap shut)\nMoi: I'm not sure, but you know how they love to add loads of different taxes & fees\n\nSo I looked it up on the WWW.\n\nSome restaurants have taken to adding a “kitchen fee” that goes to back of the house workers in an effort to lessen the gap of financial inequity between tipped and non-tipped employees.Jan 11, 2024\n(a quote from Foodandwine.com)\nI found this that points directly at our favorite restaurant:\n\n\n\t\t\thttps://www.khon2.com/local-news/zippys-adds-kitchen-fee-for-dine-in-customers/\n\t\t\n\n\nWe had never seen this fee on our restaurant bill before, but then, we've lived in Cowboyville Arizona for a number of years, away from an big city.\n\nHave you encountered this fee when dining out?", "loss": false, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " Fool me once, shame on you…", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Why not just raise food prices in order to pay the back-of-house staff a living wage? Do they think customers are stupid? Well, maybe some are, but most are going to be at least perturbed about this fee. Listing it on the bill is calling attention to it. \n\nI also don't trust the restaurant owners to actually pass that fee money onto the workers. It would not surprise me one bit if the owners were pocketing most of that fee. The workers have no way of knowing. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Normally total tips are distributed among all employees and not just the wait staff. It takes everyone to deliver a decent dinning experience. It's the way I've always done it.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tNormally total tips are distributed among all employees and not just the wait staff. It takes everyone to deliver a decent dinning experience. It's the way I've always done it.\n\t\t\nClick to expand...\n\n\nI'm sure it is different in different places. I know in Texas, minimum wage of waitstaff/bar staff is $2.13/hour. Kitchen staff make considerably more money -- the Minimum wage for them in Texas is $7.50, but due to supply and demand, they probably make at least double that in the bigger metropolitan areas. \n\nI'm thinking the situation is considerably different in Canada.\n\nOn a regular basis, you see news stories about owners and managers pocketing a percentage of tips here. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I know several places we go fairly often do not split tips with the kitchen because I've asked the servers with whom we are familiar. \n\nI try to tip in cash when I have enough and keep a good supply of $5s and $1s in my wallet for when we eat lunches out. The waitresses appreciate that because they've told me so. They haven't complained about the owners taking some of the CC tips, but they have mentioned they have to wait for a week or more.\n\nI've seen surcharges to use a CC in several places. \n\nWe've had a service charge/tip of 18% added to a fine dining bill when it was just the 2 of us, and it wasn't made clear so I didn't catch it at first and tipped on top of that. Fortunately, I did catch it before we left so made them void the first one. They did have an automatic gratuity charge for parties of 8 or more, but it was just the 2 of us. The waiter acted like it was a mistake, but... We have never returned.\n\nSo far, no \"kitchen charges\" though.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " I don't like the element of surprise . I'd rather just pay a higher price that covers everything, then get nickel and dimed. I rarely go out anymore. I just pick the food up and eat it at home. In many cases I find dining out to be more of a hassle than fun. I hate waiting to be seated ( especially when you have a reservation). I hate the luck of the draw on the wait staff, the occasional inconsistency of food... Sure, there are reliable places that I return to, and when we're out on a road trip, we got no other choice. I feel bad about the above, but when things happen over and over again, it ruins the experience and lowers the expectations.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Oh, I forgot. There is a chain restaurant here that has a 20% tip built into their pricing so you don't have to tip at all. They advertise this. Of course, they also note that you can tip if you have exceptional service and want to give your server extra. \n\nThey have teams, your server who takes your order, checks with you about your food, if you want anything else, etc., and runners that go to bar and kitchen. The server never leaves the dining area. All the running is done by the other team members. I did a mystery shop job for this chain so had to ask the hostess and our server how this worked and about the breakdown, among other things. The server we had actually did a big no-no and basically told us we did need to give her additional money because she didn't get enough in the breakdown. \n\nI doubt that server had a job after my report.\n\nBefore you think bad of me, I have to give honest reports because mystery shopping goes both ways. They could have been checking to see if I was being honest in my reports. Had that happen once actually and was informed I passed after the fact.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI don't like the element of surprise . I'd rather just pay a higher price that covers everything, then get nickel and dimed. I rarely go out anymore. I just pick the food up and eat it at home. In many cases I find dining out to be more of a hassle than fun. I hate waiting to be seated ( especially when you have a reservation). I hate the luck of the draw on the wait staff, the occasional inconsistency of food... Sure, there are reliable places that I return to, and when we're out on a road trip, we got no other choice. I feel bad about the above, but when things happen over and over again, it ruins the experience and lowers the expectations.\n\t\t\nClick to expand...\n\n\nI'm like you, I don't eat out a lot. Because of that, if a restaurant were to raise the price of a menu item from 10 bucks to 12, I probably wouldn't notice, and really wouldn't care. But, if you keep the price at 10 bucks, and add a 20% kitchen fee to it when the total bill comes, I'm going to notice, and assume it is just a sneaky way for the restaurant to charge more for the food without actually raising the menu price. Basically, the restaurant menu says 10 bucks, but the actual price is 12, but you don't know that until you get the bill. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Everyone wants a friggin' tip now days! You see tip jars on the counter of just about every establishmnet you visit. But what really annoys me is places that expect you to decide on a tip BEFORE a service is provided.\n\nYesterday I had Wendy's delivered. I believe they use Door Dash. I added the suggested tip, which I do not normally do and here is why: I was notified that my order was picked up from Wendy's at 6:47. I live about 15 minutes from Wendy's. The driver showed up at 7:39! My burger was wrong, my fries were cold and my Frosty wasn't, it was chocolate soup! I called either Door Dash or Wendy's (the complaint number didn't say to whom it belonged) and bemanded they refund my purchase price, including, no especially, the driver's tip!\n\nWhen I order groceries on line, I make sure the tip box says $0 because half of the time their driver can't find my apartment building (it's pink, it's four stores high and the address is emblazoned on the front in 3 foot tall numbers) and the rest of the time they can' be bothered to bring the groceries to my apartment door, so they leave them in the lobby or outside the building, and I have to get down from the fourth floor to the lobby and hope someone doesn't help themselves before I can get there. Oh, and the drivers don't speak English, Spanish, Italian, German or Tagalog. I think they speak Haitian Creole, which at my age I have no desire to learn. I'll telll you what, if I move to your country I wll learn your language, if I don't already know it. If you move to my country, you learn mine!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI'm sure it is different in different places. I know in Texas, minimum wage of waitstaff/bar staff is $2.13/hour. Kitchen staff make considerably more money -- the Minimum wage for them in Texas is $7.50, but due to supply and demand, they probably make at least double that in the bigger metropolitan areas.\n\nI'm thinking the situation is considerably different in Canada.\n\nOn a regular basis, you see news stories about owners and managers pocketing a percentage of tips here.\n\nCD\n\t\t\nClick to expand...\n\nMinimum wage in Canada is decided by each province (and I imagine by each of the territories, as well). In Quebec, min wage is currently CAD15.75 per hour and CAD12.60 for gratuity earners.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Nothing is simple and straightforward in my area.\n\nThe basic minimum wage is $15.00/hour but for tipped workers the cash wage can vary from $10.00-$12.50/hour depending on job classification and the employee declares tips of $2.50-$5.00/hour to bring them up to $15.00.\n\nI would prefer to eliminate tipping in favor of a living wage but once you build a bureaucracy around any issue that bureaucracy will fight to survive.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\n\n\n\nNothing is simple and straightforward in my area.\n\nThe basic minimum wage is $15.00/hour but for tipped workers the cash wage can vary from $10.00-$12.50/hour depending on job classification and the employee declares tips of $2.50-$5.00/hour to bring them up to $15.00.\n\nI would prefer to eliminate tipping in favor of a living wage but once you build a bureaucracy around any issue that bureaucracy will fight to survive.\n\t\t\nClick to expand...\n\n\nThe Texas legislature and Governot Abbott would prefer to have no minimum wage at all, and let \"the free market\" decide what people make. But, they have not found a way around the Federal minimum wage of $7.50/hour. I don't know where the $2.13/hour minimum for tipped workers came from, but I'm sure they would like to get rid of that bit of \"socialism,\" too. \n\nLike many Texans, I have a love/hate relationship with my state. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I don't mind tipping, and I usually tip very well ( pending quality of the service). I just hate the nickel and diming , and surprise unannounced fees tagged onto the bill. I also hate when they include the tip on the bill ( sometimes to subtly, that you didnt even realize they did it , so you tip on top of your tip ( only happened to me once, and I was really pissed off). When I go out, I want it to be an uneventful, stress free, relaxing experience . The last thing I want to do is have to break out my abacus to start figuring out the bill. Or have to use my magnifying glass to see the unannounced fees tagged on to the bill. \n\nIts kinda like when you buy concert tickets now, there are handling fees,venue fees ... One site I go to they have a button to click that allows you to see the final price ( up front) with all the fees added. They may have even made that a law, I'm not sure.\n\nAnd hotels have the ' resort fee' they tag on to your room fee. It's like an extra $25. I don't remember what it ' includes'. but I remember it was nothing that I took advantage of, so I wrote a letter to whatever hotel it was complaining that I have to pay for something I didnt ask for and will not use. Still waiting for a reply, and that was at least 5 + years ago.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " I've never seen a kitchen fee added to a restaurant bill. (Tipping is rather different in the UK in any case.) If a 15% tip hasn't been automatically added to a bill (and a lot of restaurants are doing this now), then a standard tip is usually around 10% or 15% if you are particularly happy with the food/service. We have a minimum wage in the UK so I wouldn't expect to see a \"kitchen tip\" appearing on a bill.", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " This has been happening in Boston and New York for maybe 3 years. Right after restaurants came back after the pandemic.\n\nIt has engendered A LOT of discussion in the food/restaurant community here.\n\nI think it’s one of those things where time will tell if it will be successful for the restaurant owner. It may just piss of their customers too much to work.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\t‘The future of restaurants’: How kitchen fees are meeting the economic moment\n\t\t\t\t\t\n\nMore restaurants are adding extra fees to your bill in a bid to close the long-standing gap between the take-home pay for those who serve food and those who prepare it.\n\n\n\n\t\t\t\t\twww.boston.com", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Also sky high cancellation fees \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHeated Exchange Over a $250 Restaurant Cancellation Fee Goes Viral\n\t\t\t\t\t\n\nThe controversy involves Jen Royle, the chef and owner behind North End Italian restaurant Table, and a customer who cancelled his reservation in January\n\n\n\n\n\t\t\t\t\tboston.eater.com", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tNormally total tips are distributed among all employees and not just the wait staff. It takes everyone to deliver a decent dinning experience. It's the way I've always done it.\n\t\t\nClick to expand...\n\nAgreed.", "loss": true, "prefix": "GaryHyslop:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tAlso sky high cancellation fees\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHeated Exchange Over a $250 Restaurant Cancellation Fee Goes Viral\n\t\t\t\t\t\n\nThe controversy involves Jen Royle, the chef and owner behind North End Italian restaurant Table, and a customer who cancelled his reservation in January\n\n\n\n\n\t\t\t\t\tboston.eater.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\n\nI would NEVER agree to a cancellation fee when making a reservation. I just wouldn't make the reservation, and tell them I'll dine someplace else -- forever.\n\nI do understand that there are people who cancel reservations on a whim, just as those same people RSVP to parties and don't show up. But, sometimes things happen, and you have to cancel.\n\nIf I RSVP to a party, and can't come, I will call the host, and tell them I can't come, and why. It's rude to just not show up. Likewise, if I must cancel a dinner reservation, I would call the restaurant and tell them as far in advance as possible so they can give my table to another customer. That is just common courtesy. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I just had another thought... if a restaurant in Boston or NYC can't fill a cancelation, even a last-minute cancellation, they must not be a very good restaurant. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Lion's Mane Mushrooms", "loss": false, "prefix": null }, { "from": "human", "value": " My Lion's Mane shrooms have been harvested. In the past I've pan fried them basted with BBQ sauce. I also made Lion's Mane ' Crab Cakes' ( which I'm actually in the process of making again since I have so many), but the other day I tried something else. I put them on a lightly oiled panini press, a little salt and pepper then pressed them to about 1/4 an inch. I then breaded them with Just egg and seasoned panic bread crumbs. Once coated, I pan fried them until crispy. They were like little mushroom nuggets. I made a mustard/ mayo sauce to dip in. Came out very well.", "loss": false, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Do you squeeze the moisture out of them before you start?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tDo you squeeze the moisture out of them before you start?\n\t\t\nClick to expand...\n\nNo. believe it or not, there is little moisture . They are very spongy, so they compress pretty easily. ive seen people press them by cooking them In a Cast Iron pan, with another on top. It's more convenient for me to just put it in a panini press. Takes a few minutes. Lightly oiled. \n\n In my opinion, they need something else after the press. Their flavor is a mild mushroom with a hint of seafood flavor. Initial consistency is like a sponge. After pressing its gets more of a rubbery-mushroom texture, with layers. If fried( after pressing) they develop a slight crisp to them. If ripped into pieces (when fresh before pressing) it theoretically resembles crab meat cause of the flaky-ness , which I'm taking their word for as I've never had crab before.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Hmm, I read about squeezing out the moisture, so I tried. I was startled by the amount of moisture that came out of the lion's mane mushrooms I had. It might have been because they had been in my fridge for a while.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Possible. From my experience, it was minimal. Definitely significantly less than other mushrooms Ive dealt with. I grew them myself, so they couldn't have been any fresher. Not sure if that makes a difference or not.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I thought so too Larry. The one (and only) time I grew and cooked them, they were not at all the same moisture content of others.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Lion’s Mane mushrooms are really important in Thai cuisine. I never have squeezed the moisture out of them, for reasons actually unknown. I just like them as they come.\nThey are quite expensive here in Australia", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " When I watched a video on frying mushrooms (not lions mane in particular), there was pressing going on. It was not for moisture reasons. I believe it was to compress the foamy texture and give it a more meat-like texture.\nTofu does the same. If you freeze it then thaw (even more than once), squeeze it out, it is quite foamy leaving room to suck up the marinade. If you press it for a long period of time it will be denser and more meat-like as well.\n@larry_stewart I love seeing pictures of your mushrooms and all the step by step and environmental things you do for them! It's quite an art.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tWhen I watched a video on frying mushrooms (not lions mane in particular), there was pressing going on. It was not for moisture reasons. I believe it was to compress the foamy texture and give it a more meat-like texture.\nTofu does the same. If you freeze it then thaw (even more than once), squeeze it out, it is quite foamy leaving room to suck up the marinade. If you press it for a long period of time it will be denser and more meat-like as well.\n@larry_stewart I love seeing pictures of your mushrooms and all the step by step and environmental things you do for them! It's quite an art.\n\t\t\nClick to expand...\n\nWith the lions Mane, pressing definitely is for texture purposes. Prior to pressing its like a pom pom, very soft and airy. After pressing, has more of a ' meaty' texture. Because of all the layers, it creates a flakiness when pressed .", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Just picked my second flush of Lion's Mane Shrooms. For those who have never heard of them, cooked with them, or even had them in your hands, I took a few pics so you can get a better idea of their consistency. The mushroom is not dense at all. It's like a pom pom. Each individual ' pom pom' could range from the size of a golf ball to the size of a small head of Cauliflower. The outer part is flakey, with thin fronds/ extensions that are anywhere from a mm to a cm. There is another variety similar where these extensions could get even longer. Mine are a little over grown, thats why the pics show them on the longer side. Just beneath these extensions are stems, which too me resemble the inside structure of a cauliflower, yet a lot less dense ( even less dens than the typical white button mushroom). Because they are so spongy, they can be compressed easily. And because of all these little extensions, when compressed they form multiple layers creating a firm, but flakey consistency. When they are torn apart, you kinda get a dual consistency. The light , flakey outside with a slightly more firm inside. They have a subtle mushroom flavor, some say with a hint of a seafood-like flavor. Last week I pressed them in the panini press ,coated with pano and make little mushroom bites. Today, I ripped them into little pieces, added mayo, egg, onions, mustard, panko bread crumbs, lemon, some other herbs and spices and made vegan ' crab cakes'. ( vegan mayo and just egg with a pinch of black salt). The outer part creates the flakiness and the inner part gives it a little bit of bite and chew.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " They look absolutely scrumptious. I would dearly love to try them again. Providing of course, I can find them \"up here\" at a reasonable cost. I know they will be expensive but Not going to pay an arm nor a leg.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tThey look absolutely scrumptious. I would dearly love to try them again. Providing of course, I can find them \"up here\" at a reasonable cost. I know they will be expensive but Not going to pay an arm nor a leg.\n\t\t\nClick to expand...\n\nI don't blame you. They're fun to play and experiment with, but all in all, just an expensive weird looking mushroom. The only place I have seen them for sale was at Whole Foods, and it was a ridiculous price.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Thanks for the detailed descriptions, Larry.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " @larry_stewart - they definitely give a beautiful umami. If you are wanting to create authentic Thai food, they are absolutely worth the effort to find.\nA great many cookbooks about Asian food will tell you that you can substitute all kinds of ingredients, because Asian cooks themselves do this. That’s true. Food in Asian countries is dependent on what you can find, a lot of dishes are very regional due to availability of different ingredients.\nFor us, now in a “global village” a wide variety of ingredients are available to us with a bit of effort.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " another mushroom steak video with different ideas for how-to and marinades. They looked like raw meat before grilling, so cool.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How do I grill dishes without burning onto the pan??", "loss": false, "prefix": null }, { "from": "human", "value": " I've been the primary cook in our family for some 30 years now, and do a lot of cooking... but there is one simple, common task that I've simply never been able to make work... the instructions will be something along the line of:\n> place a non-stick pan with 1 tbsp of oil on the burner\n> spread the dish (roast beef hash, or today it was sausage scramble) in the pan over medium heat, for XX minutes, stirring occasionally, until dish is nicely browned and vegetables are tender.\n\nThat sounds so simple!! But I've never been able to make it work; I always end up with ingredients not browned at all, but food burned onto the skillet... what is the secret to this??\n\nI use a gas stove, and typically cook on the 'normal' burner... I use 3.5 to 4 setting for Medium; anything less than 3 doesn't appear to ever get to cooking temperature at all. (HAH!! I started to say \"I'm using Windows 10 Pro\" ... this is probably the first post that I've made in years, where that isn't relevant!!)\n\nI'm currently using a stainless steel pan with a 1/4\" thick bottom, which should heat very evenly... however, I've also used cast iron skillets/pans, as well as enameled cast-iron skillets, which don't require seasoning... but it doesn't matter - I get the same non-results in all cases...\nWhat is the secret to this?? I just want my roast beef hash (etc) to be charred on the outside, and not burned onto the skillet...", "loss": false, "prefix": "Gorlash:" }, { "from": "gpt", "value": " Welcome to DC.\n\nDoes it just stick to the bottom or actually burn and stick?", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " If using stainless or cast iron, I would heat the pan first, then when hot add oil, lower heat a little and add whatever you want to fry.\nUse enough oil. They are not non sticks.\nDon't touch what you cook for a couple of minutes. It will get loose, but needs some time.\n\nNon-stick..\nI only like them for omelettes.\nBut, heat pan with oil (you need less)", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tWelcome to DC.\n\nDoes it just stick to the bottom or actually burn and stick?\n\t\t\nClick to expand...\n\nhmmm... sometimes one, sometimes the other... with the skillet dish that I tried today, it's pretty well burned on...", "loss": true, "prefix": "Gorlash:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tIf using stainless or cast iron, I would heat the pan first, then when hot add oil, lower heat a little and add whatever you want to fry.\nUse enough oil. They are not non sticks.\nDon't touch what you cook for a couple of minutes. It will get loose, but needs some time.\n\nNon-stick..\nI only like them for omelettes.\nBut, heat pan with oil (you need less)\n\t\t\nClick to expand...\n\nPlease clarify your comment: \"They are not non-sticks\" ...\nI thought the whole point of using cast iron is because it is non-stick (at least, as long as it is seasoned)?? In any case, I've replaced all my cast iron with enameled pans, which advertise as non-stick... or is that just marketing games?\n\nand let me ask about specific item: roast beef hash... \nWhat would I do to get hash with a toasted surface, without having it burned onto the pan??\n\nI did note your initial comment about heating the pan first, then add oil... I will try that on my next dish.", "loss": true, "prefix": "Gorlash:" }, { "from": "gpt", "value": " Hash often can stick to the pan some. \n\nThe basics of frying up a dish like hash are fairly simple:\nHeat the pan over medium heat.\nAdd oil and heat the oil\nAdd the hash and spread it flat in the pan\nLet it cook undisturbed\nFlip/turn the hash over and continue to cook.\n\nThe key is to experiment. Try hotter and cooler burner settings. Foods like hash will often stick at the beginning of the cooking process and self-release if you wait.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Gorlash said:\n\n\n\n\t\t\tPlease clarify your comment: \"They are not non-sticks\" ...\nI thought the whole point of using cast iron is because it is non-stick (at least, as long as it is seasoned)?? In any case, I've replaced all my cast iron with enameled pans, which advertise as non-stick... or is that just marketing games?\n\nand let me ask about specific item: roast beef hash...\nWhat would I do to get hash with a toasted surface, without having it burned onto the pan??\n\nI did note your initial comment about heating the pan first, then add oil... I will try that on my next dish.\n\t\t\nClick to expand...\n\ncast iron isnt non stick\nneither is enameled cast iron\n\nhash -- liberally coat the bottom of your cast iro with a mix of oil and butter let it come to medium heat\nPlace the hash down, press it down. Use a spatula to check how its browning. When brown, flip it. Continue to check it.\n\nSome bits might stick (yum) but you shouldnt experience any of it literally burned onto the pan.\n\nVery little of actual cooking is \" set it and forget it\" You need to pay close attention to what you are doing.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Here's a trick I taught a friend to do. Make very large thin patties as best you can with the hash. This makes it much easier to check the bottoms to see how they are browning. When nicely browned flip them over. Break them up at this point and now you should be able to tell how the rest of it is going with the browning. Hope it works for you.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " First thing I would do is ignore the \"XX Minutes\" part. You need to use your eyes, not a timer, and stir as much as needed. The food is done when it is done. The amount of time it takes can be unpredictable.\n\nSecond, not all burners are the same. \"Medium Heat\" is a relative term. I've been using the same cooktop for 23 years, and I know what \"Medium Heat\" is on each burner (and it is not the same). If you are having burning problems, start using a lower temperature.\n\nCooking at a lower temperature will take longer, but the slower cooking gives you more time to intervene by stirring before your food burns. Professional chefs cook on higher heat, because they are professional chefs. Use a temperature that is comfortable for you. As Chef John would say, \"That's just you cooking.\" \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Normally it's heat or time. In the restaurant it's generally heat and if something is burning the sound is what gets most people attention but really a person shouldn't be wondering off for this to happen imo. Time, that's just a matter of paying attention as well. There's a theme here.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " With SS pan, i think, you need a little bit more heat and also do not touch food until it is done on one side, you'll when it's done it starts sliding, rather you are able to slide the food, that is when you need to flip. And repeat.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " Try reducing the amount of fat or oil you use when cooking, or try using a higher smoke point oil like vegetable or corn oil.", "loss": true, "prefix": "knowledge keeper:" }, { "from": "human", "value": " knowledge keeper said:\n\n\n\n\t\t\tTry reducing the amount of fat or oil you use when cooking, or try using a higher smoke point oil like vegetable or corn oil.\n\t\t\nClick to expand...\n\nI've been using avocado oil, which supposedly (at least according to CR) has a high smoke point.", "loss": true, "prefix": "Gorlash:" }, { "from": "gpt", "value": " Gorlash said:\n\n\n\n\t\t\tI've been using avocado oil, which supposedly (at least according to CR) has a high smoke point.\n\t\t\nClick to expand...\n\n\nThat is a high smoke point oil. I don't think your oil is the problem. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tIf you are having burning problems, start using a lower temperature.\nCooking at a lower temperature will take longer, but the slower cooking gives you more time to intervene by stirring before your food burns. \n\nCD\n\t\t\nClick to expand...\n\nOkay, lemme pause here, as this is another question that I've had... can I indeed cook at lower temperatures, and still get (to stick with the hash example) nice charred surface on the hash?", "loss": true, "prefix": "Gorlash:" }, { "from": "gpt", "value": " Gorlash said:\n\n\n\n\t\t\tOkay, lemme pause here, as this is another question that I've had... can I indeed cook at lower temperatures, and still get (to stick with the hash example) nice charred surface on the hash?\n\t\t\nClick to expand...\n\n\nOkay, I'm confused. I thought you didn't want char. \n\nBut, you can still get browning at lower temperatures, but it will take a while. \n\nThe important thing is to keep an eye on your food, and stir it as much as needed. You can't trust cooking times in a recipe. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tOkay, I'm confused. I thought you didn't want char.\n\nBut, you can still get browning at lower temperatures, but it will take a while.\n\nThe important thing is to keep an eye on your food, and stir it as much as needed. You can't trust cooking times in a recipe.\n\nCD\n\t\t\nClick to expand...\n\nummm... I may be misusing terminology; as cooks go, I'm one heck of a computer programmer... \n\nbut yes, I want the hash toasted/charred/browned/??? ... I like the crispy crust... the reason for this thread is that I don't seem to ever be able to get that, I just get hash (etc) burned onto the pan where I can't eat it.", "loss": true, "prefix": "Gorlash:" }, { "from": "gpt", "value": " I really think the solution, as several people have said, is to turn down the heat some and turn it when it's browned enough, even if it doesn't take as long as the recipe says. There are always variations between stoves, etc., so you have to adjust as you go along.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Okay, thank you all for your inputs, they are very helpful!!\nI think the key points are these:\n\n1. preheat the pan first, then add oil and preheat the oil, all of this before adding ingredients.\n2. in the case of hash in particular, it may stick for awhile, then release later when it is actually done cooking.\n3. try using lower temperature, to avoid burning onto the pan.\n4. don't put the entire can of hash (or whatever) in the pan in one pile, break into separate piles that can be inspected and turned separately.\n5. I can't walk away and come back and check every few minutes (yeah, I've been doing that), I need to stay at the pan and monitor progress...\n6. enameled cast iron is not non-stick, my bad.\n\nOkay, I'm going to try these out!! Thank you all very much!!", "loss": true, "prefix": "Gorlash:" }, { "from": "gpt", "value": " Good luck!", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any way to make cottage cheese tasteful?", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " salt", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Fresh full fat cottage cheese has a ‘clean’ taste.\n\nIf the cottage cheese is getting a bit ripe I use it in a baked macaroni dish or vegetable gratin.\n\nIMO some of the low fat or no fat versions aren’t all that tasty.\n\nYou can always mask the flavor with fruit or various seasonings but if that’s the only solution I would pass and find something else to eat.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " I ditto the low fat and no fat versions - yech... ka ka...\nWhen are you having it? Lunch... put it on some lettuce with some dressing - ranch, italian,...", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Just mix in some fresh fruit.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tsalt\n\t\t\nClick to expand...\n\nThat was my first thought too. I have made cottage cheese and it was bland, bland, bland until we added a little bit of salt. Amazing difference.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Put the CC on a salad of crisp greens for some texture, then do the Texas thing, and add hot sauce. We Texans can eat just about anything, as long as we have some good hot sauce on hand. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tThat was my first thought too. I have made cottage cheese and it was bland, bland, bland until we added a little bit of salt. Amazing difference.\n\t\t\nClick to expand...\n\nYeah for sure. I make quite a a bit of my own cheeses and cottage, ricotta and paneer are the ones I make the most. I have some cottage cheese in the fridge I made recently and just finished a herb paneer, need to make more, lol.\n\nBTW I don't add salt to the recipe I just add before I eat it and I always use a seas salt like Maldons which is my go to everyday salt along with course Himalayan in my salt mill and if I want to get fancy I'll use Carmargue Fleur de Sel.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I like to mix it with some jelly. Cup of tea in the morning with some sweet cottage cheese. Yum.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " CharlieD said:\n\n\n\n\t\t\tI like to mix it with some jelly. Cup of tea in the morning with some sweet cottage cheese. Yum.\n\t\t\nClick to expand...\n\n\nThat sounds good. Do you use smooth jelly, or something with chunks, like preserves?\n\nCC combines well with diced fruits, too. Diced apple is good. It is as much a texture thing as flavor. The texture of plain CC is not appealing to me. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Although there are many renditions on google - this is the one I came across and will be trying soon... Cottage Cheese Wrap\nmixed with an egg and used to 'wrap' up anything you want!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " You can enhance the taste of cottage by adding various mix-ins. For example: sugar, honey, vanilla, fruits, and berries. This will add notes of sweetness and freshness to the cottage", "loss": true, "prefix": "knowledge keeper:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tThat sounds good. Do you use smooth jelly, or something with chunks, like preserves?\n\nCC combines well with diced fruits, too. Diced apple is good. It is as much a texture thing as flavor. The texture of plain CC is not appealing to me.\n\nCD\n\t\t\nClick to expand...\n\nI make my own preserves/jellies, so whatever I grab, that's what goes in. As far as fruits, that is also a great idea. I love to add banana chunks. Kind of matches the soft texture and adds sweetness.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\t?\n\t\t\nClick to expand...\n\nNo", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tNo\n\t\t\nClick to expand...\n\num, I agree.\nI used to eat it scooped up with potato chips, but then that fell away and I just ate the potato chips.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Like it with fruit, too, especially canned sliced peaches.", "loss": true, "prefix": "Katie H:" }, { "from": "human", "value": " Katie H said:\n\n\n\n\t\t\tLike it with fruit, too, especially canned sliced peaches.\n\t\t\nClick to expand...\n\n\nMy mom used to serve it with canned halved pears. It was pretty good, but I like the crunch factor of fresh fruit with CC. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I think it tastes okay with fruit. I just can't get enthusiastic enough about that to do that at home.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I used to be able to get it in single serving sizes - great for single people, lunches and snacking. Haven't looked lately -", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I’ll happily eat it without garnish!", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Ideas for beautiful figs", "loss": false, "prefix": null }, { "from": "human", "value": " For a present this year I received 1 lb of dry figs. They are pliable, and big (close to golf ball size). Cut open they have the lovely tan outside, and inside the darker seeded area. \nAny ideas of how to use them to make the most of them?", "loss": false, "prefix": "blissful:" }, { "from": "gpt", "value": " I would make a fig paste or jam similar to date paste.\n\nMy mind always runs to sweets. I would probably make fig bars, cookies, etc.. \n\nHere are a couple ideas.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tFig Bars\n\t\t\t\t\t\n\nLooking for a delicious dessert? Enjoy these fig bars topped with nuts and oats.\n\n\n\n\t\t\t\t\twww.bettycrocker.com\n\t\t\t\t\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tFig Jam and Walnut Rugelach Recipe\n\t\t\t\t\t\n\nThis Rugelach Recipe is packed with delicious Fall flavors thanks to the fig jam and cinnamon walnut rugelach filling. They are perfect as holiday cookies.\n\n\n\n\n\t\t\t\t\twildwildwhisk.com", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Make this FROG (Figs Raspberries Orange Ginger) Jam: https://www.branappetit.com/2011/09/06/frog-jam/\n\nIt calls for fresh figs, but you can rehydrate dried ones and use them.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Fig bars! Fig bars!!!! And, if delicious, post the recipe!", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " I had bought a fig tree just before I moved. Unfortunately it did not survive. But at barely 3 ft tall (including pot) it still managed, during it's short life, to give me 3 figs.\nSeriously thinking to get another but not sure I can look after it during the winters. I was thinking of gifting a niece here. She has a great green thumb and the space.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Yeah, hard to beat a good fig bar.\n\nRecently I've been making vegetable samosa with a tamarind and fig dipping sauce. But any type of cake or cookie recipe works. I like oatmeal and fig cookies almost as much as I like fig bars. I've made some pretty good jams with figs over the years as well. I suspect there's a few decent vegan cheeses that would go with figs, but goat and blue cheese for the rest of us is a match made in heaven imo.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tFor a present this year I received 1 lb of dry figs. They are pliable, and big (close to golf ball size). Cut open they have the lovely tan outside, and inside the darker seeded area.\nAny ideas of how to use them to make the most of them?\n\t\t\nClick to expand...\n\n\nI like \"munching\" dried figs as a snack, I eat those instead of reaching out for an unhealthy chocolate bar, like I used to.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI had bought a fig tree just before I moved. Unfortunately it did not survive. But at barely 3 ft tall (including pot) it still managed, during it's short life, to give me 3 figs.\nSeriously thinking to get another but not sure I can look after it during the winters. I was thinking of gifting a niece here. She has a great green thumb and the space.\n\t\t\nClick to expand...\n\n\nFig trees are indigenous trees down here in our Mediterranean climate. We have three enormous trees on our land, over 30 years old. One is probably 50. They don't need any special care, just some pruning. We don't eat them much, though (I prefer dried figs but haven't got the patience, neither the height to pick them anyway). You need a ladder, but the land is slopy and difficult to stabilise a ladder safely, so I just pick the ones on low branches and take some to my 90 yr-old dad who loves them. They should be gathered as soon as they are ripe, and if you are not quick enough, the wasps eat them all up, or they rot, or the wind makes them fall to the ground and end up squashed, not good for eating. \nI wouldn't know how to look after a fig tree in colder climates, maybe in a greenhouse, or keeping it covered in the Winter. You can keep it inside in a pot when it's small, but these trees grow immensely and will eventually need to be replanted outside on the land or in the garden, if either is possible for you.\nGood luck.", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " Stuff them with ricotta or soft goat's cheese, bake for a short while in the oven and then drizzle with some honey and balsamic vinegar. Delicous appetiser!", "loss": true, "prefix": "Xocolatl:" }, { "from": "gpt", "value": " Fig bars seems to be a very popular choice so that is what I'm making!\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tVegan Fig Bars with Oatmeal Crust\n\t\t\t\t\t\n\nVegan fig bars starring homemade, no-cook fig jam and a whole grain crust. Think of these as healthy, vegan fig newtons!\n\n\n\n\n\t\t\t\t\twww.glueandglitter.com\n\t\t\t\t\n\n\n\nI wasn't inspired by the domain name of glitter and glue, but the recipe looks pretty good so I'm trying it.\nFor the crust\n2 cups quick oats the kind that cooks in one minute (used thick cut and used a food processor)\n¼ cup brown sugar\n¼ cup flax meal\n½ teaspoon salt\n⅓ cup tahini or nut butter (walnuts)\n1 teaspoon vanilla extract\n½ cup applesauce\n¼ cup maple syrup\n1 tablespoon water\nFor the fig filling\n14 ounces dried mission figs stems removed\n¼ cup maple syrup\n2 tablespoons lemon juice\n2 tablespoons water\nI'll let you know!", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " They are good, lemon zest would be a good addition.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I made fig bars this morning, again. I can't wait until they cool down. \nI cut back a little on sweeteners since we don't need so much sugar. The figs were dry, really dry, not pliable. I couldn't make a paste out of them in the food processor. I put them in a bowl with added water, microwaved them for 3 minutes, let them sit 10 minutes to absorb moisture, then processed them and that worked. \nNow I'm hungry for fig bars. Mr bliss hesitantly asked me if these were for us or to give away. I often give away sweet baked goods, but NO! this is for us! He was thrilled. I'm so glad he is happy.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Ooooooooooooooooooooo\n\nMarinate and serve as side dish. Lovely!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I once received a similar bounty and experimented with different recipes. One hit was stuffing them with goat cheese and drizzling honey over the top for a sweet-savory treat. You could also chop them up and add to oatmeal or yogurt for a nutritious breakfast. Another idea is to blend them into a smoothie for a burst of flavor.", "loss": true, "prefix": "EvieVaughn:" }, { "from": "human", "value": " We used to have a big fig tree in the yard at our lake house. My ex-wife made some kind of fig stuffed cookies with them. I'll have to see if my sister has the recipe. \n\nI miss that fig tree... the ex-wife, not so much. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Lots of Rhubarb!", "loss": false, "prefix": null }, { "from": "human", "value": " Any ideas to use fresh rhubarb besides sauce and pies? I have a lot of it and have already frozen a lot of sauce - hate to see it go to waste....", "loss": false, "prefix": "Janet H:" }, { "from": "gpt", "value": " I used to love eating it right out of the garden when I was growing up I found a few yummy-sounding recipes. You can probably freeze any of these for later. I might even be able to get DH to try the chutney with pork. Mmmm. \n\nhttps://www.foodnetwork.com/recipes/alexandra-guarnaschelli/rhubarb-salsa-recipe-2104728\n\nhttps://www.foodnetwork.com/recipes/anne-burrell/strawberry-rhubarb-crisp-recipe-1919710\n\nhttps://www.epicurious.com/recipes/food/views/pork-tenderloin-with-spiced-rhubarb-chutney-1759", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " How about creating a salsa or chutney using rhubarb (sweet and spicy)? For use with poultry or pork dishes.\n\nOops great minds ... sorry GG.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " msmofet said:\n\n\n\n\t\t\tHow about creating a salsa or chutney using rhubarb (sweet and spicy)? For use with poultry or pork dishes.\n\nOops great minds ... sorry GG.\n\t\t\nClick to expand...\n\nGreat minds, msmofet! [emoji2]", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " How about rhubarb tea? Just simmer chopped rhubarb in water for 20 minutes or so until squishy, strain and refrigerate. I don't add sugar, but you could. Maybe steep with spices like a few whole cloves or a cinnamon stick, maybe a squeeze of lemon or lime. I like it over ice. Would also make a nice cordial.", "loss": true, "prefix": "Dawgluver:" }, { "from": "gpt", "value": " Dawgluver said:\n\n\n\n\t\t\tHow about rhubarb tea? Just simmer chopped rhubarb in water for 20 minutes or so untl squishy, strain and refrigerate. I don't add sugar, but you could. Maybe steep with spices like a few whole cloves or a cinnamon stick, maybe a squeeze of lemon or lime. I like it over ice. Would also make a nice cordial.\n\t\t\nClick to expand...\n\n\n+1 I just saw a pressure cooker recipe for infused water.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Rhubarb freezes really well. \n\nThis might be rhubarb overload, and you just reminded me to check it out, yep, it's still on the internet. Welcome \| The Rhubarb Compendium\n\nIf it's not rhubarb pie, I like rhubarb muffins the next best. \n\nOur rhubarb is just barely showing pips (whatever they are called) peeking above the ground.", "loss": true, "prefix": "Whiskadoodle:" }, { "from": "gpt", "value": " If it were me, I'd make wine out of it!\n\nhttps://www.homebrewit.com/two-rhubarb-wine-recipes", "loss": true, "prefix": "Steve Kroll:" }, { "from": "human", "value": " Rhubarb curd, Rhubarb cordial, Rhubarb compote.", "loss": true, "prefix": "CakePoet:" }, { "from": "gpt", "value": " I don't think that you can ever have too much rhubarb pie. \n\nMy mother used to chop it into pie sized pieces and bag it and freeze it in pie sized batches. Seems like she almost always had some available for a pie on short notice.", "loss": true, "prefix": "RPCookin:" }, { "from": "human", "value": " After 29 years of marriage, I just found out my wife hates rhubarb. I think I need a new wife.", "loss": true, "prefix": "Vinylhanger:" }, { "from": "gpt", "value": " https://www.youtube.com/watch?v=x5z9VZO--G4", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " This sounds good, Janet!\n\nhttps://www.almanac.com/recipe/rhub..._campaign=Companion+Weekly&utm_content=WEEKLY", "loss": true, "prefix": "PrincessFiona60:" }, { "from": "gpt", "value": " PrincessFiona60 said:\n\n\n\n\t\t\tThis sounds good, Janet!\n\nhttps://www.almanac.com/recipe/rhub..._campaign=Companion+Weekly&utm_content=WEEKLY\n\nClick to expand...\n\n That sounds great. I just asked my hub to let me know when the fresh rhubarb comes in.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tThat sounds great. I just asked my hub to let me know when the fresh rhubarb comes in.\n\t\t\nClick to expand...\n\n\nGot it in my e-mail today, I would like to try it with fresh cherries so I can control the amount of sugar going in. Like most of us, I have to play with the recipe first Some good tart cherries would be best!", "loss": true, "prefix": "PrincessFiona60:" }, { "from": "gpt", "value": " PrincessFiona60 said:\n\n\n\n\t\t\tGot it in my e-mail today, I would like to try it with fresh cherries so I can control the amount of sugar going in. Like most of us, I have to play with the recipe first Some good tart cherries would be best!\n\t\t\nClick to expand...\n\n\nPost recipe when you perfect it.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Will do!", "loss": true, "prefix": "PrincessFiona60:" }, { "from": "gpt", "value": " Rhubarb is one of my least favourite veggies. I can't stand any rhubarb dessert except ice cream. I did a whole dinner where rhubarb was featured in each meal. The main was a chickpea rhubarb curry (Marcus Samuelson) and dessert was rhubarb ice cream. Those are two ways I use rhubarb. The \"love rhubarb pie\" gene skipped me.", "loss": true, "prefix": "CWS4322:" }, { "from": "human", "value": " I could never bring myself to eat rhubarb. When I was a kid my neighbors had rhubarb growing on the side of their house and their cat used to pee on it!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " We used to eat it raw when we were kids. For each bite, dip in it water, then in sugar, then bite off the sugar coated part... repeat - yum!", "loss": true, "prefix": "RPCookin:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is this rust and/or how to clean Weber Smoky Mountain smoker?", "loss": false, "prefix": null }, { "from": "human", "value": " Got this off Craigslist for a steal (I see it retails for 250 new and I got it for 40!) and am super happy with it. My only question is how to clean it from now on. Is this rust? Do I need a rust remover? Or just a steel wool/green scrunge and some elbow grease and water?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I used to have one of those, and have three Weber Kettles. The only rust you will get is on the grates. The porcelain-enamel coatings on the smoker itself won't rust, unless it is pretty damaged. These things last forever. \n\nJust use a good degreaser to clean the bulk of that crud off. It will not come completely clean, but it will get it clean enough. \n\nAs for the grates, Weber Customer Service can get you ANY parts, shipped to your home in a matter of days. They will also keep any Weber products you own on file, so you can easily order parts anytime. I would replace the cooking grate(s). But that's it. That's the part that your food will touch. \n\nWhich size WSM is that? I had the 18 inch, which is a lot more expensive than $250. Yours must be the 14-inch. \n\nThere is a learning curve to that smoker, but there is also plenty of advice online, including YouTube videos.\n\nThis is my collection about ten years ago, with the WSM on the right. That's a rotisserie kit on the red Kettle. \n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I got the 14 wsm.\nIt's a great little thing and the learning curve isn't steep.\n\nYes, it looks like you need to give it a good clean, almost a once off.\nThen don't worry too much about it, as it needs a bit of \"gunk\" to seal it", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI got the 14 wsm.\nIt's a great little thing and the learning curve isn't steep.\n\t\t\nClick to expand...\n\n\nThe biggest challenge I had was temperature control. I live on a flat prairie, where it can be calm one day, and 30 mph winds the next. Controlling airflow was the at the heart of the challenge.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tThe biggest challenge I had was temperature control. I live on a flat prairie, where it can be calm one day, and 30 mph winds the next. Controlling airflow was the at the heart of the challenge.\n\nCD\n\t\t\nClick to expand...\n\nWhen I just got it, I kept checking and using temp probes etc.\nThese days, I very occassionally check the gauge in the lid, but often let it go.\nDisclaimer: I don't do brisket and I actually do not really like pulled meats. I prefer a little bite", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Two questions from a wannabe cook", "loss": false, "prefix": null }, { "from": "human", "value": " I have always wondered about these two \"rules\" of cooking:\n\n1. Preheat the oven before putting the food inside\nMy Internet search seemed to say that it is to prevent food from heating too slowly, which allows bacteria to grow. If I am following a recipe, I will always preheat, because there is plenty of time while I am getting ingredients together. But when baking a potato, I don't bother. I use a temperature probe, so the potato will reach 212°, which is well above the bacteria range of around 130-140°. Correct?\n\n2. And speaking of potatoes, do I really need to poke holes before baking? And if so, how many and how deep?\n\nThanks", "loss": false, "prefix": "Jennifer Murphy:" }, { "from": "gpt", "value": " Preheating so the oven is at the proper temperature before you put the food in the oven is more important for baked goods than for a potato or roast meats. An oven would have to preheat VERY SLOWLY for bacteria to be an issue.\n\nThe oven is properly preheated NOT when it beeps but 10-15 minutes after the beep to ensure all areas and surfaces are evenly heated. If you're baking a pizza with a pizza stone, let the oven run at temp for an hour after it beeps. It takes a long time to heat a pizza stone.\n\nYes. Poking holes prevents exploding potatoes when baking. I use the tip of whatever knife I'm using at the time and stab the potato 5 times about ¾\" deep. Baking to an internal temp of 210ºF-212ºF is right on.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " What Andy said.\n\nBaked goods are different. Many baked goods need the instant burst of heat to kickstart the leavening agent (yeast, baking powder, baking soda, eggs). But roasting and braising don't need that bump. Even if they are slow to warm, the ultimate time/temperature will kill any bacteria. \n\nThe important reason to pierce potatoes is to let the steam escape so the skin doesn't burst in the oven and explode. All you need to do is a few shallow punctures.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " That’s one weird internet search. There is literally no modern oven that takes two hours to heat to 140 degrees.\n\nPreheating is not about food safety.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tThat’s one weird internet search. There is literally no modern oven that takes two hours to heat to 140 degrees.\n\nPreheating is not about food safety.\n\t\t\nClick to expand...\n\nI thought it was a little off. That's why I asked. Here's one of the sites:\n\nhttps://www.realsimple.com/how-long-does-it-take-an-oven-to-preheat-7510632", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "gpt", "value": " Jennifer Murphy said:\n\n\n\n\t\t\tI have always wondered about these two \"rules\" of cooking:\n\n1. Preheat the oven before putting the food inside\nMy Internet search seemed to say that it is to prevent food from heating too slowly, which allows bacteria to grow. If I am following a recipe, I will always preheat, because there is plenty of time while I am getting ingredients together. But when baking a potato, I don't bother. I use a temperature probe, so the potato will reach 212°, which is well above the bacteria range of around 130-140°. Correct?\n\n2. And speaking of potatoes, do I really need to poke holes before baking? And if so, how many and how deep?\n\nThanks\n\t\t\nClick to expand...\n\n\nI do the same thing with a baked potato as far as not preheating. I don't see any point.\n\nAs for poking holes... YES!!! I've had a potato explode in my oven once, and only once. I learned my lesson. What a mess that thing made.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Jennifer Murphy said:\n\n\n\n\t\t\tI thought it was a little off. That's why I asked. Here's one of the sites:\n\nhttps://www.realsimple.com/how-long-does-it-take-an-oven-to-preheat-7510632\n\nClick to expand...\n\nThat information is incorrect, sadly. Real Simple should have fact checked it with a food scientist.\n\nBut I'd suggest always pre-heating an oven if your recipe tells you to and cooks to TIME, not temp (in other words, it tells you to cook something for 20 min rather than cook till it's 200 degrees).\n\nI'd also suggest pre-heating the oven when you are cooking proteins.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Jennifer Murphy said:\n\n\n\n\t\t\tI have always wondered about these two \"rules\" of cooking:\n\n1. Preheat the oven before putting the food inside\nMy Internet search seemed to say that it is to prevent food from heating too slowly, which allows bacteria to grow. If I am following a recipe, I will always preheat, because there is plenty of time while I am getting ingredients together. But when baking a potato, I don't bother. I use a temperature probe, so the potato will reach 212°, which is well above the bacteria range of around 130-140°. Correct?\n\n2. And speaking of potatoes, do I really need to poke holes before baking? And if so, how many and how deep?\n\nThanks\n\t\t\nClick to expand...\n\nWhen it comes to baking potatoes, as you mentioned, they are heated to 212°C. This high temperature is sufficient to kill most bacteria, including pathogens. It is considered safe in terms of bacteria elimination.", "loss": true, "prefix": "jazzerlord:" }, { "from": "human", "value": " Hmmm... I've never once poked holes in my potatoes before I bake them. Or when I microwave them, for that matter. Never had a potato explode. \n\nknocking on wood\n\nSometimes I put the potato directly onto the rack (with the exception of sweet potatoes, since they release moisture when they bake) and other times I'll set it in a cake pan, if I've oiled and salted it.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tHmmm... I've never once poked holes in my potatoes before I bake them. Or when I microwave them, for that matter. Never had a potato explode.\n\nknocking on wood\n\nSometimes I put the potato directly onto the rack (with the exception of sweet potatoes, since they release moisture when they bake) and other times I'll set it in a cake pan, if I've oiled and salted it.\n\t\t\nClick to expand...\n\n\n I put mine right on the rack, with a probe thermometer in it. \n\nI can assure you that if you do have one explode, you will not be a happy camper. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI put mine right on the rack, with a probe thermometer in it.\n\nI can assure you that if you do have one explode, you will not be a happy camper.\n\nCD\n\t\t\nClick to expand...\n\nTrust me, I've had enough kitchen disasters to last me a lifetime, including almost burning down my MIL's kitchen many years ago. \n\nIt's funny now, but it wasn't funny then.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I poke holes with a fork to allow the steam out, and provides a crispier skin on the outside . I take out , brush with oil and put back in for the last 10 minutes or so.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tHmmm... I've never once poked holes in my potatoes before I bake them. Or when I microwave them, for that matter. Never had a potato explode.\n\t\t\nClick to expand...\n\nNot only have I had a potato explode in the microwave, I had a sweet potato catch fire in the microwave when I was cooking without looking!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " jazzerlord said:\n\n\n\n\t\t\tWhen it comes to baking potatoes, as you mentioned, they are heated to 212°C. This high temperature is sufficient to kill most bacteria, including pathogens. It is considered safe in terms of bacteria elimination.\n\t\t\nClick to expand...\n\nMost? Can any bacteria survive being heated to 212°?\n\nMy sous vide booklet tells me that 140° and above is safe. If that is correct, then I would think that a potato that goes from room temperature to 212° over 1-2 hours, at least half of that over 140°, would be totally free of living bacteria. No?", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI put mine right on the rack, with a probe thermometer in it.\n\t\t\nClick to expand...\n\nI used to bake potatoes on a baking sheet. Now I just put them on the rack. I can't tell any difference in the result ad the potatoes (russet) don't seem to leave any residue.", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tTrust me, I've had enough kitchen disasters to last me a lifetime, including almost burning down my MIL's kitchen many years ago. \n\nIt's funny now, but it wasn't funny then.\n\t\t\nClick to expand...\n\nWhen I was in high school, we had a little kitchen disaster. My mom always turned the stove on high to get it warmed up more quickly. One day, when I was in the basement doing something, she called to me saying that she had just put something on the stove and to come up in 5 minutes and turn it down. She needed to run to the store. Of course, I totally forgot. At some point, I heard a loud bang. I went upstairs to find the kitchen filled with what looked like fog. Through the fog, I could see the burner on the stove glowing red. When I took a breath, I almost choked. I opened the side door, took a deep breath, and went over the turned the stove off. I then went back in several times opening doors and windows to let the toxic fog out.\n\nWhen it finally cleared, I saw that the bottom of the large heavy pot that she used for pot roasts had melted. The \"fog\" was actually a toxic metallic haze. The kitchen and the adjoining living room had to have all new paint and wallpaper and I think some of the furniture had to be replaced.", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI poke holes with a fork to allow the steam out, and provides a crispier skin on the outside . I take out , brush with oil and put back in for the last 10 minutes or so.\n\t\t\nClick to expand...\n\nI have tried rubbing the potato skins with oil and butter before baking. It makes the skins softer, but not better in my opinion.\n\nDoes adding the oil in the last 10 minutes do something different? What kind of oil?", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "gpt", "value": " Jennifer Murphy said:\n\n\n\n\t\t\tMost? Can any bacteria survive being heated to 212°?\n\nMy sous vide booklet tells me that 140° and above is safe. If that is correct, then I would think that a potato that goes from room temperature to 212° over 1-2 hours, at least half of that over 140°, would be totally free of living bacteria. No?\n\t\t\nClick to expand...\n\n\nKilling bacteria is a time/temperature equation. Bacteria is pretty much dead a 160F in a matter of seconds. With sous vide, you can cook something like pork to 135F, if you cook it for long enough. At 135F, bacteria takes longer to die. \n\nI don't know why we are even talking about 212F in regards to food safety. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Jennifer Murphy said:\n\n\n\n\t\t\tMost? Can any bacteria survive being heated to 212°?\n\nMy sous vide booklet tells me that 140° and above is safe. If that is correct, then I would think that a potato that goes from room temperature to 212° over 1-2 hours, at least half of that over 140°, would be totally free of living bacteria. No?\n\t\t\nClick to expand...\n\nBacteria will be killed at 160F, as Casey said. There are other pathogens that can survive that temperature, such as botulinum. But it can only reproduce in an oxygen-free environment, so it's not a concern unless you're talking about canning.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tBacteria will be killed at 160F, as Casey said. There are other pathogens that can survive that temperature, such as botulinum. But it can only reproduce in an oxygen-free environment, so it's not a concern unless you're talking about canning.\n\t\t\nClick to expand...\n\nI was going to mention that. As I understand it, the bacteria die at regular bacteria killing temperatures. It's the spores that don't die until higher temperatures, higher than 212°F. But, as GG mentioned, the spores need an anaerobic environment to make the toxin.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What about 'monosodium glutimate'?", "loss": false, "prefix": null }, { "from": "human", "value": " does anyone use it?\nI Heard years ago that it was chemically harmful to the human body. But there are some people who share by it. Opinions please.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " MSG is a naturally occurring salt in most foods. As a seasoning, it is a flavor enhancer, increasing the taste of umami.\n\nSome years ago, some people started insisting that it was evil, and responsible for the headaches they felt after eating Chinese food. Just like every other fad, folks tried avoiding it. However, they were still eating it in all kinds of foods. Scientific research has proved definitively that MSG is not a 'thing' for most people. Like any other food substance, there a very few actually sensitive to it (less than 1%), but of course, 90% of the people on the interwebs started complaining that it gave them headaches.\n\nIf you've ever eaten bacon, tomatoes, mushrooms, cheeses, fruit juices, etc, you are ingesting MSG. So folks that are truly affected by it would have a very restricted, bland diet.\n\nThe science says it's safe; the folklore says it's evil. Believe whichever you wish. I use it in some dishes, in the form of Accent seasoning.", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " Agree 100%", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " It is no more harmful than salt. If you are on a sodium restricted diet, you should also watch out for MSG, which is in a lot of processed foods, like canned soups.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Adam Ragusea, a YouTuber I follow said that the worst thing about MSG is that it makes junk food taste great and people eat too many junky snacks because of it. That certainly seems to be one factor in the standard North American diet.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I use MSG/Accent all the time for decades. It's in my all-purpose house blend seasoning I make.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tI use MSG/Accent all the time for decades. It's in my all-purpose house blend seasoning I make.\n\t\t\nClick to expand...\n\nWhat do you use it on? Everything?", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tWhat do you use it on? Everything?\n\t\t\nClick to expand...\n\n\nYou can. You can use it wherever you would use salt. It makes a bigger difference on some foods than others. I remembered this video which tried MSG on 33 different foods...\n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Here's a previous discussion on MSG, from not too long ago:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMSG\n\t\t\t\t\t\n\nWith thanks to Uncle Roger. Who here uses MSG? I certainly do absolutely. I use it in place of salt, although it is a type of salt. Chinese food headache is a myth that has been debunked all over. Maybe too much MSG, which like any other ingredient can make you feel unwell. MSG has a softer...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tWhat do you use it on? Everything?\n\t\t\nClick to expand...\n\nEverything", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " I don’t buy MSG but it is an ingredient in many of the products that I use.\n\nI’ve dodged many bullets on the way to age 70 and now I’m too old to worry about such things.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " I have it on hand, and use it primarily when cooking Chinese food. The only time I ever have an issue is if I use to much, so I make it a point not to use too much.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI have it on hand, and use it primarily when cooking Chinese food. The only time I ever have an issue is if I use to much, so I make it a point not to use too much.\n\t\t\nClick to expand...\n\nWhen you use too much, what happens? Do you get the weird edge of face/scalp sensations?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tWhen you use too much, what happens? Do you get the weird edge of face/scalp sensations?\n\t\t\nClick to expand...\n\nI get the headache that people claim you don't get with MSG. It was a very consistent reaction. Consistent enough to not be coincidence. It wasn't debilitating, but annoying. I do continue to use MSG for various dishes, but in moderation, I do feel it makes a difference in the final outcome of the recipe.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI get the headache that people claim you don't get with MSG. It was a very consistent reaction. Consistent enough to not be coincidence. It wasn't debilitating, but annoying. I do continue to use MSG for various dishes, but in moderation, I do feel it makes a difference in the final outcome of the recipe.\n\t\t\nClick to expand...\n\nInteresting. I have never gotten a headache from MSG (that I know of), but I used to get this very bizarre sensation around the edge of my face and into my scalp. It felt like all the muscles were pulling in the opposite direction from their neighbour muscles. I have met a number of people who have had that reaction to MSG. Many of them called it a headache. Yes, annoying, but not worse than that. I haven't had that reaction in a couple of decades. I don't keep any MSG powder in my kitchen. I tend to use fish sauce and other natural sources of MSG.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tI get the headache that people claim you don't get with MSG. It was a very consistent reaction. Consistent enough to not be coincidence. It wasn't debilitating, but annoying. I do continue to use MSG for various dishes, but in moderation, I do feel it makes a difference in the final outcome of the recipe.\n\t\t\nClick to expand...\n\n\nToo much MSG will have the same effect as too much salt, for me. It's a kidney issue. I'll retain water, and my legs and feet will blow up like balloons. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tInteresting. I have never gotten a headache from MSG (that I know of), but I used to get this very bizarre sensation around the edge of my face and into my scalp. It felt like all the muscles were pulling in the opposite direction from their neighbour muscles. I have met a number of people who have had that reaction to MSG. Many of them called it a headache. Yes, annoying, but not worse than that. I haven't had that reaction in a couple of decades. I don't keep any MSG powder in my kitchen. I tend to use fish sauce and other natural sources of MSG.\n\t\t\nClick to expand...\n\n\nMSG may just effect some people with a certain gene, sort of like cilantro tasting like soap to some us, while other people look at us funny when we say cilantro tastes like soap.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\ndoes anyone use it?\nI Heard years ago that it was chemically harmful to the human body. But there are some people who share by it. Opinions please.\n\nClick to expand...\n\nMonosodium glutamate is safe for consumption by most people. I don't see anything dangerous about it.", "loss": true, "prefix": "jazzerlord:" }, { "from": "human", "value": " Calling Uncle Roger", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " MSG is a much milder salt than Western tastes are used to, therefore a lot of cooks use far too much.\nIt’s a wonderful ingredient when you use it correctly.\nI’m a deep dive cook into Thai cuisine and I love it because it’s a very versatile and complex part of the meal.\nAt the moment I am studying Thai cuisine in the western culture. It’s wildly different to traditional Thai. Try it yourself, but be aware that traditional Thai is far hotter than you might like. MSG is just a part of that, not a whole.", "loss": true, "prefix": "Jade Emperor:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: To wash rice or not", "loss": false, "prefix": null }, { "from": "human", "value": " I just read that washing rice strips away the nutrients. I always washed my rice but am wondering now if I should in the future. Any thoughts or suggestions?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " If you are using enriched white rice, you can rinse off the nutrients that have been dusted onto the rice. It should say on the package not to wash the rice.\n\nI use brown rice, usually brown basmati rice. I wash my rice. I don't lose nutrients that way. I wash it because I get a small band of cooked on scum in the pot if I don't wash it first. i figure that grey scum is dirt.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " II use white bistami", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " How to Cook Rice to Lower Arsenic Levels \| NutritionFacts.org\n\t\t\t\t\t\n\nBoiling rice like pasta reduces arsenic levels, but how much nutrition is lost?\n\n\n\n\n\t\t\t\t\tnutritionfacts.org\n\t\t\t\t\n\n\n\nThe above video talks about washing white and brown rice, it also talks about cooking methods for white and brown rice. Talks about vitamins and arsenic.\nBuy rice that is not grown in soil with arsenic. California rice, Lundburg rice, are good bets.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Lol, bliss, I've never seen a bag of rice that says \"not grown in soil with arsenic\"", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I sometimes wash rice and sometimes I don't.\nWeevils can be a problem. If they are there, I wash.", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I never rinse rice because I like sticky rice.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " I rinse my rice. It is Texas rice, so it's going to kill me soon... or at least that's what \"they\" say. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Like GG, I like sticky rice. But yes, I do sometimes rinse rice before cooking. Depends on my mood and what I want it for.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I never wash my rice. No reason other than I just don't care to take the extra step.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tLike GG, I like sticky rice. But yes, I do sometimes rinse rice before cooking. Depends on my mood and what I want it for.\n\t\t\nClick to expand...\n\n\nI generally don't make sticky rice, but I can't stand \"al dente\" rice. The Texas long grain rice I use is hard to make sticky, unless you cook it badly... which I've done from time to time. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI rinse my rice. It is Texas rice, so it's going to kill me soon... or at least that's what \"they\" say.\n\nCD\n\t\t\nClick to expand...\n\nR.I.P. Casey Dog.\n\nWhite rice I rinse until the water runs clear. Brown rice, no. In most cases, I prefer brown rice.\n\nIf I want sticky rice I will use rice that comes out sticky, such as Cal Rose.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I think it depends on what the end result you are looking for. That is why there so many different kids of rice too.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " I'm glad to see the article on arsenic in this thread. I generally avoid rice because it contains this poisonous toxin. Brown rice contains more arsenic than white rice. Rinsing does remove about 10% of the arsenic.", "loss": true, "prefix": "Evets:" }, { "from": "human", "value": " Evets said:\n\n\n\n\t\t\tI'm glad to see the article on arsenic in this thread. I generally avoid rice because it contains this poisonous toxin. Brown rice contains more arsenic than white rice. Rinsing does remove about 10% of the arsenic.\n\t\t\nClick to expand...\n\nSo why are Asians still alive?", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Depends. On the rare occasions that we've bought the huge bags of rice in the Asian markets, I sure do wash the rice and pick through it. If I buy US packaged rice, I generally don't now unless there is a whole lot of starch dust. I used to have to wash even the rice like Uncle Ben's, called something else now to be PC, because Craig didn't like sticky rice at all. Now though, he eats pretty much whatever I put in front of him.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tSo why are Asians still alive?\n\t\t\nClick to expand...\n\n\nIt is a regional thing. Rice is a major crop in SE Texas, and has higher levels of arsenic than rice grown in other areas. I don't recall the reason right now. Do a search, because I do remember reading it on some web site some time back. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I remember reading the ingredients on a bottle of carbonated mineral water... and it also had arsenic.\nand according to the American Cancer Society... \nThe highest levels of arsenic (in all forms) in foods can be found in seafood, rice, rice cereal (and other rice products), mushrooms, and poultry, although many other foods, including some fruit juices, can also contain arsenic.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " The US South has high levels of arsenic in their rice because the land was used for growing cotton before. Arsenic is not allowed on food crops, but it was allowed on cotton crops. The growers didn't decide to clean up the soil. They decided to grow rice that can tolerate the arsenic. As I understand it, there has been a lot of research and plant breeding to come up with that rice that tolerates arsenic.\n\nThe natural levels of arsenic in the soil varies all over the planet. Some comes from pollution, but some is naturally occurring.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tThe US South has high levels of arsenic in their rice because the land was used for growing cotton before. Arsenic is not allowed on food crops, but it was allowed on cotton crops. The growers didn't decide to clean up the soil. They decided to grow rice that can tolerate the arsenic. As I understand it, there has been a lot of research and plant breeding to come up with that rice that tolerates arsenic.\n\nThe natural levels of arsenic in the soil varies all over the planet. Some comes from pollution, but some is naturally occurring.\n\t\t\nClick to expand...\n\n\nThat sounds like what I read once. My house is built on what was once cotton fields, and then corn fields (livestock feed corn, not something you would want to eat). \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Calzone or Stromboli, That Is The Question", "loss": false, "prefix": null }, { "from": "human", "value": " So, what's the difference? I've seen several explanations that are not related to one another. I've looked on Google.\n\nI'd like your opinion.", "loss": false, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I've always know Stromboli's to be rolled, and Calzones to be more like a pocket. Could be similar ingredients , just formed differently. I had a friend who made a great Onion Stromboli. Laid out a rectangular pizza dough, a layer of ricotta , shredded Mozzarella and fried up onions, rolled then baked. So simple, but so good. She did another with broccoli and garlic. Calzones I always liked the plain ones with just ricotta and mozzarella. I used to make a \" spinach pie calzone\". Where I basically made a calzone filled with spinach pie ingredients ( Spinach , feta, dill.....). The kids loved it.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI've always know Stromboli's to be rolled, and Calzones to be more like a pocket. Could be similar ingredients , just formed differently. I had a friend who made a great Onion Stromboli. Laid out a rectangular pizza dough, a layer of ricotta , shredded Mozzarella and fried up onions, rolled then baked. So simple, but so good. She did another with broccoli and garlic. Calzones I always liked the plain ones with just ricotta and mozzarella. I used to make a \" spinach pie calzone\". Where I basically made a calzone filled with spinach pie ingredients ( Spinach , feta, dill.....). The kids loved it.\n\t\t\nClick to expand...\n\nDo you mean rolled like a jelly roll? \nYou mentioned ricotta for both. Is the inclusion of ricotta mandatory?", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I’m going to perhaps generalise here, and absolutely no offence is intended.\nItalian people are very territorial, so they name basically the very same foods with different names to identify them as their own.\nRealistically, Calzone and Stromboli are the same thing, maybe a slightly different shape, sure.\n(Inside laugh) My very beautiful apprentice was tasked with coming up with the special of the evening - I always wanted my younger staff to have some input into the specials on the menu.\nWell, he made the biggest calzone ever seen in the history of the world.\nWe had to cut it up into reasonable portions and serve it over a couple of days.\nDay one it was calzone\nDay two it was Stromboli \nDay three - the remaining was thrown out", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tSo, what's the difference? I've seen several explanations that are not related to one another. I've looked on Google.\n\nI'd like your opinion.\n\t\t\nClick to expand...\n\n\nThe owner of a great pizza joint in Dallas explained it to me once, but it was a long time ago, and I'm fuzzy on it, now. I think he said something like there are multiple ways to make a calzone (as far as ingredients), but only one way to make a Stromboli. What Larry posted rings a bell, too. \n\nFrom what I hear, the owner died, and his kids ran the place into the ground. One day, out of nowhere, the place was closed, and never re-opened. Too bad, because that place made some of the best food I've ever eaten. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I’m with Larry.\n\nThe strombolis of my college days in the Midwest were like jelly rolls, sliced, with sauce\n\nCalzones of my adulthood in Boston are like ginormous hot pockets.\n\nI’ll take pizza over each", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tI’m with Larry.\n\nThe strombolis of my college days in the Midwest were like jelly rolls, sliced, with sauce\n\nCalzones of my adulthood in Boston are like ginormous hot pockets.\n\nI’ll take pizza over each\n\t\t\nClick to expand...\n\nI only had calzone once. It was full of molten tomato sauce. Too hot to eat and it made a hot mess when you bit it.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " A good Stromboli is great but most of the time those inner layers of dough are not properly cooked.\n\nIn this area most Stromboli are simply called sausage bread or pizza bread with a filling of cooked sausage crumbles or pepperoni and mozzarella.\n\nI agree with @jennyema , pizza is still the best option.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tDo you mean rolled like a jelly roll?\nYou mentioned ricotta for both. Is the inclusion of ricotta mandatory?\n\t\t\nClick to expand...\n\nEvery calzone Ive had always had ricotta. The Stromboli;s , it wasn't as consistent. Her's were rolled up like a jelly roll. I tried doing it myself once, and the inner dough didn't get cooked as well as hers did, so I apparently did something wrong. The calzones were easier for me to make and more consistent . I basically made half a pizza then folded the other half of the dough over and sealed it. Both sides cooked nicely.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " It's been awhile since I had either, and now that Im thinking about it, I don't think the Stromboli's ( even the onion one) had ricotta cheese in it) . I think it was just the onions ( or the garlic broccoli) rolled up in the dough. I just remember how much I enjoyed them.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI only had calzone once. It was full of molten tomato sauce. Too hot to eat and it made a hot mess when you bit it.\n\t\t\nClick to expand...\n\n\nYeah, I make calzones from time-to-time, and I have to force myself to let them rest after baking, or I will burn the roof of my mouth, which will hurt for days. Molten cheese is actually worse than molten sauce. The cheese sticks to the roof of your mouth, and doesn't let go until you have at least second degree burns. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " The calzones I know are basically like a pizza folded over, with varying toppings (maybe I should say fillings).\nNot always ricotta in my recollection.\nI've never had stromboli", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Another difference is that calzones can also be fried (small ones obviously). Very popular in Southern regions, the filling is usually mozzarella/tomato sauce. Another delicious filling is ricotta and salame.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " Originated in Philadelphia, I wonder why the Strombolis are named after a volcano! Tongue-burning? \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tPizza arrotolata - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tit.m.wikipedia.org", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " The Boston calzones don’t usually have ricotta. They use regular old pizza toppings made into a hot pocket.\n\nSometimes people ask for more sauce on the top.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I have experienced the inner parts of the \"jellyroll\" not cooking through so I did not use that technique.\n\nI have heard the ricotta-no ricotta explanations but am not a fan of ricotta so skipped it altogether.\n\nAnother difference I read about (and was mentioned here) is the shape of the dough. Calzones being made like a giant empanada and strombolis being more rectangular, folded more like a business letter and crimped at the ends.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " There's always prosciutto bread too.\n\nCraig always gets the Stromboli at a New Yorker owned pizza place we visit sometimes. It only has 1 inner fold of dough so is cooked all the way through. It's long, they curve it, and wide so they certainly don't skimp. He usually gets 2 meals and a snack out of the large. No ricotta, just fillings and mozzarella and/or provolone.", "loss": true, "prefix": "medtran49:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Should I use a water pan when smoking?", "loss": false, "prefix": null }, { "from": "human", "value": " I want to try smoking brisket in my char griller. My only worry is that my grill has cast iron grill grates and I worry that using water in the chamber could encourage them to rust. Also some smoker enthusiasts say to use sand in their water pan instead of water. \n\nOr is water good for first time smokers as it makes the temperature more even with fewer temp spikes? Do I not need to worry about my grill grates rusting? What say all? (I don't wanna buy a dedicated smoker yet as I don't know if I'll like smoking so I want to try it first before I consider buying an actual smoker if that's necessary.)", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I wouldn't worry about the CI grates. Use a wide flat pan to provide a greater surface area for the water. There will be some evaporation. If you're smoking for 12-15 hours you'll probably need to replenish the water.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I've been smoking meats for years, and I have not found a noticeable difference with or without a water pan. The only benefit I can see for a water pan would be for thermal mass, which would help you maintain a more stable temperature, if you are using a grill that wants to fluctuate a lot. You would want the biggest water pan you can fit. Sand or some firebricks would have the same effect.\n\nI do use an apple juice and water \"spritz\" from time-to-time on brisket to keep my bark from drying out, and also use the \"Texas Crutch,\" once my brisket hits about 160F internal. The Texas Crutch is wrapping the brisket in foil or butcher paper when you get to around 160F (you don't have to be exact). That helps the brisket finish cooking (usually faster) while keeping the meat moist.\n\nOnce my brisket is done (a skewer runs though it with almost no effort), I take it out of the smoker and let it rest (still wrapped) for a good amount of time -- I do at least an hour.\n\nFull disclosure: I do use a dedicated smoker for long cooks, like brisket. Even that will fluctuate +/- 10 degrees over a long cook, but that's nothing to worry about.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " My DH uses a water pan and the snake method for the charcoal and wood for brisket. We tried the ATK/Cook's Country method for brisket a few years back and that's the only way we cook it now. Perfectly done and the juice just rolls out when you press on a cut edge", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " I suppose you just have to work out what works best for you and your smoker.\nAt least that gives you an excuse to do another brisket.\n\nPersonally, I don't really bother with a water pan anymore, but I generally do shorter smokes.\nI use the smallest weber smoky mountain.\nI have to say I am surprised how well it can keep the temperature as I live in a hot climate and use lump hardwood charcoal", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Best brand of bottled orange juice", "loss": false, "prefix": null }, { "from": "human", "value": " I know that this gets tricky. They can make orange juice taste like orange juice when it really isn't. Go ahead and inform me which brand you think is the best.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I like the Simply Orange brand, myself. Tropicana Pure Premium is pretty good, too. \n\nThey are both blends of multiple orange juices. That is the only way they can maintain a consistent flavor over time, all year around. \n\nI like mine with \"Some Pulp,\" but you can get a lot of pulp, or no pulp versions.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I've always gone with Tropicana. It's my go to orange juice. I haven't tasted many other brands, soIm not sure how it compares. I try to stay away from store brands, as I've had few stinkers over the years, so I stick to what I know I like and is consistently good. I do like some pulp.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I stay away from sugar in a glass, it's a health concern I can't ignore. Aside from that, just squeeze some fresh.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " When I buy orange juice I get the individual lunch packs. As I drink so little of it anything else has a tendency to go \"fizzy\" on me. \nI just eat an orange. But when I did purchase while raising the family it was always frozen concentrate and which ever one was on sale. \nLater for myself, it was always the heart healthy but no added sugars. Oranges have enough natural sugars on their own. \nBrand was never an issue, although yes, some were more tasty than others. Have no idea which ones they were now though.\nAll are very expensive. and yup, so are the oranges.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I only buy Florida's Own because it is the only national orange juice maker that uses only US-grown fruit. The others use oranges from Mexico and Brazil as well as Florida oranges. Some grocery stores here have their own commercial grade juicer and make their own juice from California oranges right in the store.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir LOB - I saw that for the first time last year. now I can't remember whcih store it was.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tI stay away from sugar in a glass, it's a health concern I can't ignore. Aside from that, just squeeze some fresh.\n\t\t\nClick to expand...\n\nI keep some frozen Minute Maid concentrated O.J. in the freezer. The idea is to scoop some out to add to cooking that calls for O.J. or to give something a bit of orange flavour. After seeing how many oranges it takes to make a glass of oj from fresh juice oranges, I decided to just eat oranges and keep all that extra sugar out of my diet.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Tropicana and Florida’s own are what I get. But I don’t drink it much anymore.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tTropicana and Florida’s own are what I get. But I don’t drink it much anymore.\n\t\t\nClick to expand...\n\nAdd a split (187ml) botttle of Proseco and you'll drink it a whole lot more often!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " before i became diabetic i used to drink the kind with calcium and vitamins added. dh said it tasted like zinc", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Diabetes doesn't stop me from drionking my favorite juices. I just limit myself to 4 ounces a day. Everything in moderation ... except popcorn!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I get Indian River Select - Valencia. I'm not sure if you can get it outside of Florida. I live near Tropicana. It sure STINKS when you drive by. But they do import much of their juice from other countries.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " hmmm, I used to go for the Valencia - haven't noticed them lately, I'll have to keep a look out.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tI stay away from sugar in a glass, it's a health concern I can't ignore. Aside from that, just squeeze some fresh.\n\t\t\nClick to expand...\n\n\nHonestly, I expected at least one person to say what you just Said.\n\nMaybe in your world, there are plenty of really good fresh oranges to buy and squeeze at the grocery store, every day, of every week, of every year. Where live, we have Texas Ruby Red Grapefruit available all year long. and they are the best grapefruit on the planet. But, grocery store oranges are hit and miss. \n\nYou can buy OJ that has added sugar, but if you take the time and spend a bit more money to buy it., you can get some decent OJ, too. If you offer enough money to Gordon Ramsay, he'd probably endorse some sugar in a glass. But, for normals like me, I'm able to pick out some bottled OJ that isn't going to kill me. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tHonestly, I expected at least one person to say what you just Said.\n\nMaybe in your world, there are plenty of really good fresh oranges to buy and squeeze at the grocery store, every day, of every week, of every year. Where live, we have Texas Ruby Red Grapefruit available all year long. and they are the best grapefruit on the planet. But, grocery store oranges are hit and miss.\n\nYou can buy OJ that has added sugar, but if you take the time and spend a bit more money to buy it., you can get some decent OJ, too. If you offer enough money to Gordon Ramsay, he'd probably endorse some sugar in a glass. But, for normals like me, I'm able to pick out some bottled OJ that isn't going to kill me.\n\nCD\n\t\t\nClick to expand...\n\nYeah, we have decent oranges. I use to drink tropicana back in the day.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " California is famous for their Vanencias. You can buy a big bag for a buck from a homeless guy at just about any freeway off ramp. Those poor homeless guys selling oranges are pulling down six figures a year, tax free!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I think what people fail to realize is that a 1 cup serving of orange juice is ;not the equivalent of one orange but more. Depending on the brand it could be even more than 2. this is insofar as calories and other nutrients one orange couild supply.\n\nGrowing up we had what we called \"juice glasses\" which might have held 6 oz to the very brim but was probably filled to about 4 or 5 oz. People are now drinking huge glasses. \n\nI love grapefruit but a bit on the expensive side. I watch for specials. LOL also 'back in the day' once the grapefruit was halved it was served sprinkled with sugar! \n\nLook up the nutritional comparison of an orange and a grapefruit.... and which one is better?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI think what people fail to realize is that a 1 cup serving of orange juice is ;not the equivalent of one orange but more. Depending on the brand it could be even more than 2. this is insofar as calories and other nutrients one orange couild supply.\n\nGrowing up we had what we called \"juice glasses\" which might have held 6 oz to the very brim but was probably filled to about 4 or 5 oz. People are now drinking huge glasses. \n\nI love grapefruit but a bit on the expensive side. I watch for specials. LOL also 'back in the day' once the grapefruit was halved it was served sprinkled with sugar!\n\nLook up the nutritional comparison of an orange and a grapefruit.... and which one is better?\n\t\t\nClick to expand...\n\nBack in the day in our house it was frozen concentrate and later when I was on my own I bought tropicana, I liked the taste but drinking orange juice wasn't a ritual and probably bought tropicana, maybe twice a year, my sweet tooth where desserts and I indulged a lot, too much and paying for it now though. \n\nYeah, I remember as a kid in the 50's and 60's where a 6.5 oz bottle of pop was a serving and now kids jump at the opportunity for a 30oz big gulp. \n\nI was never a big fruit guy, unless it was in a pie but never really bought fruit on a regular basis. Now with my diet I do like to buy blueberries however and add to a salad or some really decent full fat plain yogurt. Blueberries don't effect my blood sugar very much or at all which works out ok for me and the fact that there isn't much in fruit that you can't get somewhere else.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI think what people fail to realize is that a 1 cup serving of orange juice is ;not the equivalent of one orange but more. Depending on the brand it could be even more than 2. this is insofar as calories and other nutrients one orange couild supply.\n\nGrowing up we had what we called \"juice glasses\" which might have held 6 oz to the very brim but was probably filled to about 4 or 5 oz. People are now drinking huge glasses.\n\nI love grapefruit but a bit on the expensive side. I watch for specials. LOL also 'back in the day' once the grapefruit was halved it was served sprinkled with sugar!\n\nLook up the nutritional comparison of an orange and a grapefruit.... and which one is better?\n\t\t\nClick to expand...\n\nWe had juice glasses too!\n\nThey came from Armour Star dried beef and SauSea shrimp cocktail! \n\n\n\n\n\n\n\n\n\nI used to buy Wegman’s refrigerated orange or grapefruit juice.\n\nThese days, as a concession to diabetes, I have a mandarin orange or a glass of V-8.", "loss": true, "prefix": "Aunt Bea:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Why does U of M tell you to process canned goods so long?", "loss": false, "prefix": null }, { "from": "human", "value": " According to this article: https://extension.umn.edu/preserving-and-preparing/canning-quick-reference-chart\n\nThe chart shows that high acid, water canned foods (1 pint or 2 cup jars) need to be processed anywhere from 20-40 minutes. Isn't this very long for jammed goods? I've processed my jam this long before and had my peach jam boil out of the jar. What do the rest of you think?\n\nAlso another question, growing up, my mom always processed quart salsa jars in her canner, rhubarb jam half pints, etc. and had the water level One Inch From the top of the jars. Is submerging the jars instead really that much better? Her jars always sealed fine, so I always figured submerging the jars could make them waterlogged. What say ya'll?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Water level in canners. In a waterbath canner the water level is 1-2 inches above the jar lids. In a pressure canner the water level is usually below the level of the lids. A pressure canner that can hold 7 qt jars will have water well below the jar lids and if using 1/2 pint or pint, then even closer to the lids but below them.\n\nWhy must the waterbath canner water level be above the jars? That is the standard method and the tested method. If you are going to use recipes, it's just safer to do it following the stand methods.\n\nThe link talks about all kinds of canning in general especially times for WB canning for fruit/berries/halves/diced but not jam or jelly. Jam or jelly will be less (5-10 minute). I don't see any good jam or jelly recipes for canning on U of Michigan. You can use any of the University extension services or NCFPH for jam or jelly recipes. https://nchfp.uga.edu/how/make-jam-jelly#gsc.tab=0\n\nDo my jams or jellies over flow, no, but my apple sauce and pear sauce do making the jars sticky on the outside.\n\nSome people would rather pressure can jams/jellies/tomato products, and there is usually a way to do the canning in either the water bath canner or the pressure canner.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Water bath canning of jams and jellies is rather new and IMO unnecessary.\n\nWe used to ladle hot jam or jelly into hot sterilized jars and top them with a thin layer of melted paraffin.\n\n\n\n\n\n\nParaffin sealed jams and jellies are no longer allowed at the New York State fair amateur food competitions.\n\nFor safety sake it’s probably best to follow the instructions from a reputable source.\n\nTimes change.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " The weird thing to me is how variable the amount of acid is, (I guess recipes differ) but many people I know who can salsa (I love salsa but I don't have a garden where I live so I haven't canned it myself yet) all have \"botulism safe\" salsa recipes. My sister does 1/2 cup vinegar per pint of salsa, my neighbor does 1/4 vinegar per pint of salsa, a few recipes online do 1/8 cup per pint, and my mom (she said she got it from a Ball magazine back in the 90s) does 1/16 cup vinegar per quart. Is this just to taste, as every palette is different? I figured since botulism was so scary there would be like a \"standard\" amount you should add. Except for a ph strip, I figure it'd be hard to know exactly what the PH of your salsa is when you can, so it makes me confused as to why so many variations exist. Or does this just take into account the amount of other ingredients (peppers, onions etc. and also sugar) you add?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tAccording to this article: https://extension.umn.edu/preserving-and-preparing/canning-quick-reference-chart\n\nThe chart shows that high acid, water canned foods (1 pint or 2 cup jars) need to be processed anywhere from 20-40 minutes. Isn't this very long for jammed goods? I've processed my jam this long before and had my peach jam boil out of the jar. What do the rest of you think?\n\t\t\nClick to expand...\n\nI think it's important to follow the instructions from the Cooperative Extension office for your area, which this is. Scientific knowledge and other variables change over time. For example, lots of tomatoes are less acidic than they used to be, so you might need to add more vinegar or citrus juice to ensure safety. \n\n\n\nBAPyessir6 said:\n\n\n\n\t\t\tAlso another question, growing up, my mom always processed quart salsa jars in her canner, rhubarb jam half pints, etc. and had the water level One Inch From the top of the jars. Is submerging the jars instead really that much better? Her jars always sealed fine, so I always figured submerging the jars could make them waterlogged. What say ya'll?\n\t\t\nClick to expand...\n\nThere are three considerations to proper canning: getting all the air out of the jars, sealing the lids and sterilizing the contents (or creating an acidic enough environment). Water from the canner should not be getting into the jars at all.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tThe weird thing to me is how variable the amount of acid is, (I guess recipes differ) but many people I know who can salsa (I love salsa but I don't have a garden where I live so I haven't canned it myself yet) all have \"botulism safe\" salsa recipes. My sister does 1/2 cup vinegar per pint of salsa, my neighbor does 1/4 vinegar per pint of salsa, a few recipes online do 1/8 cup per pint, and my mom (she said she got it from a Ball magazine back in the 90s) does 1/16 cup vinegar per quart. Is this just to taste, as every palette is different?\n\t\t\nClick to expand...\n\nAs I mentioned above, the guidelines change over time. I imagine your sister, your neighbor and your mom use the amount that was recommended when they started canning and they just continue to use the same recipes they always have, even though the guidelines have changed.\n\n\n\nBAPyessir6 said:\n\n\n\n\t\t\tOr does this just take into account the amount of other ingredients (peppers, onions etc. and also sugar) you add?\n\t\t\nClick to expand...\n\nYes, the amount of low-acid ingredients affects the canning time and the rest of the recipe. The recommended recipes are tested as they're given, so unless you're very sure of what you're doing, it's not a good idea to change the ingredients.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " If you want to follow recipes from safe sources like \n\n\n\n\n\n\n\n\n\t\t\t\t\t\tNational Center for Home Food Preservation - National Center for Home Food Preservation\n\t\t\t\t\t\n\nThe National Center for Home Food Preservation is your source for home food preservation methods.\n\n\n\n\n\t\t\t\t\tnchfp.uga.edu\n\t\t\t\t\n\n\n\n or university extensions or ball or \n\n\n\n\n\n\t\t\t\t\t\tBernardin Home Canning: Because You Can: Recipes\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.bernardin.ca\n\t\t\t\t\n\n\n\nthen there is a huge facebook group Canning and Preserving with Love. They only recommend these methods.\n\nIf you want to follow recipe that the above group may not agree with, there is a facebook group called Canning Rebels Public. There you will find traditional canning methods that aren't approved by the authorities.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tThe weird thing to me is how variable the amount of acid is, (I guess recipes differ) but many people I know who can salsa (I love salsa but I don't have a garden where I live so I haven't canned it myself yet) all have \"botulism safe\" salsa recipes. My sister does 1/2 cup vinegar per pint of salsa, my neighbor does 1/4 vinegar per pint of salsa, a few recipes online do 1/8 cup per pint, and my mom (she said she got it from a Ball magazine back in the 90s) does 1/16 cup vinegar per quart. Is this just to taste, as every palette is different? I figured since botulism was so scary there would be like a \"standard\" amount you should add. Except for a ph strip, I figure it'd be hard to know exactly what the PH of your salsa is when you can, so it makes me confused as to why so many variations exist. Or does this just take into account the amount of other ingredients (peppers, onions etc. and also sugar) you add?\n\t\t\nClick to expand...\n\nFrom what I've read, tomatoes used to be more acidic but now we have many tomatoes that aren't as acidic as they used to be.\nPlus some canners have never used 'safe' recipes and they keep using them. So for taste without regard for safety, there are dozens of recipes with differing amounts of vinegar. Vinegar may be 4% or 5% or 7%, the safe recipes require the 5% acetic acid vinegar. And yes the safe recipes do mention if you can or cannot substitute ingredients (peppers, onions....) and by how much you can substitute them. For salsa sugar is never required it is always optional, that is spelled out in the canning general rules. Salt is also always optional in salsa. I hope that helps.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tIf you want to follow recipes from safe sources like\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tNational Center for Home Food Preservation - National Center for Home Food Preservation\n\t\t\t\t\t\n\nThe National Center for Home Food Preservation is your source for home food preservation methods.\n\n\n\n\n\t\t\t\t\tnchfp.uga.edu\n\t\t\t\t\n\n\n\n or university extensions or ball or\n\n\n\n\n\n\t\t\t\t\t\tBernardin Home Canning: Because You Can: Recipes\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.bernardin.ca\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nJust to clarify, the National Center for Home Food Preservation linked above is the extension office of the University of Georgia. It's the primary location where the actual testing for canning and other preservation methods takes place, so the information on other university extension sites usually comes from there. Sometimes other universities might do their own research for things like canning at altitude, since that makes a difference in the method. But in general, the NCHFP will have the latest, most up-to-date research-based recommendations.\n\n\n\n\n\t\t\tthen there is a huge facebook group Canning and Preserving with Love. They only recommend these methods.\n\t\t\nClick to expand...\n\nI've been following one called Food in Jars for over 10 years. They also go by the USDA guidelines. Just one more option", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Persian Sosis Bandari Recipe", "loss": false, "prefix": null }, { "from": "human", "value": " Bandari Sausage is an excellent combination of fried sausage with tomato paste, onion, black pepper, turmeric, and red pepper, which is fried in a special way and served with special breads.\n\nIngredients:\nonion: 1 medium\nMeat Sausage : 3 pcs\nTomato paste: 3 tsp\nBlack pepper, Red pepper : as needed\nTurmeric powder : 1 tsp\n\nInstruction: \nFirst, chop the onion into rings. Then fry in a pan with spices until golden. After that, the tomato paste is fried in a little oil to create an excellent red color.\nCut the sausages as desired and fry them with a mixture of onions and spices.\nAdd the roasted tomato paste to the sausage and onion mixture.\nAll the ingredients that were fried together, at the end, add half a glass of water to the mixture and cover the pan and let the ingredients cook together.\nAfter 5 minutes, our port sausage is ready.\nYou can eat with bread with ghat, tomato and salted cucumber.\nThe greens are also raw parsley and coriander for the inside of the sandwich.", "loss": false, "prefix": "mahsaa:" }, { "from": "gpt", "value": " mahsaa said:\n\n\n\n\t\t\tBandari Sausage is an excellent combination of fried sausage with tomato paste, onion, black pepper, turmeric, and red pepper, which is fried in a special way and served with special breads.\n\t\t\nClick to expand...\n\nAre you going to make us drag the recipes out of you one by one? I'd love to know the details.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tAre you going to make us drag the recipes out of you one by one? I'd love to know the details.\n\t\t\nClick to expand...\n\nThank you for your comment\nYes, I have to\nI added the recipe\nCook and drink", "loss": true, "prefix": "mahsaa:" }, { "from": "gpt", "value": " mahsaa said:\n\n\n\n\t\t\tThank you for your comment\nYes, I have to\nI added the recipe\nCook and drink\n\t\t\nClick to expand...\n\nWhere did you add the recipe? Did you post it here on Discuss Cooking, where we can read it?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tWhere did you add the recipe? Did you post it here on Discuss Cooking, where we can read it?\n\t\t\nClick to expand...\n\nEdited at the end of this post", "loss": true, "prefix": "mahsaa:" }, { "from": "gpt", "value": " What kind of sausage do you use? I know it's not pork sausage.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Meat sausage should be used for Persian Spicy Sausage and Onions\nPork sausage is too fatty and not suitable, and chicken sausage is not good for this dish", "loss": true, "prefix": "mahsaa:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Red onion vs white onion vs green onion", "loss": false, "prefix": null }, { "from": "human", "value": " different recipes call for different kinds of onions but is there really that big of a difference between them?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Yes. Try a side by side tasting and you'll find out.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " I usually cook with yellow onions. Red onions are usually used raw -they turn an ugly Grey color when cooked (but they are great for pickling). White onions are what you usually see in Mexican food. Notice I said usually. There are no rules, and in most recipes you can used whatever you have. Yellow are probably the most common for general purpose cooking.\n\nGreen onions (scallions) are usually not interchangable with other kinds.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " medtran49 said:\n\n\n\n\t\t\tYes. Try a side by side tasting and you'll find out.\n\t\t\nClick to expand...\n\nIf I did that, I would have life threatening agita for a week. Me and onions have a mutual non-aggression pact. I don't eat them and they don't hurt me.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Silversage said:\n\n\n\n\t\t\tI usually cook with yellow onions. Red onions are usually used raw -they turn an ugly Grey color when cooked (but they are great for pickling). White onions are what you usually see in Mexican food. Notice I said usually. There are no rules, and in most recipes you can used whatever you have. Yellow are probably the most common for general purpose cooking.\n\nGreen onions (scallions) are usually not interchangable with other kinds.\n\t\t\nClick to expand...\n\nThanks", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " 99.99% of the time I use yellow cooking onions with good results.\n\nYou won’t know how big a difference it makes until you try them all. \n\nNever miss the opportunity to sample new and different foods.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " I will stick with yellow", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " I have green onions/scallions growing nearly year round (except when it's in the 20s F or lower) and they always come back every year. I love using them to finish a dish or soup, or in my potato salad or macaroni salad to impart a mild onion flavor. I like shallots quite a bit too, especially in seafood pasta. I'll use red, yellow or white occasionally. I just bought yellow the other day because they were on sale. White are the only ones that make me cry.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " I try to use what the recipe says and mostly that is okay - all sorts of onions are readily available. Occasionally, I will substitute depending on the recipe. But I wouldn't (for instance) put raw white onion in a salad! But I would use shallots instead of white onion. And I would swap out red onion for spring onion in a salad. (As mentioned already, red onion goes unpleasantly grey in cooking, although no problem with the flavour so still usable if desperate!)", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " If you only have a yellow onion on hand when the salad calls for red - go ahead but soak it in some water for a while - bring the sting down closer to the red. \n\nActually I even soak the red onions too. (raw onions and I have a bit of a problem)", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tIf you only have a yellow onion on hand when the salad calls for red - go ahead but soak it in some water for a while - bring the sting down closer to the red. \n\nActually I even soak the red onions too. (raw onions and I have a bit of a problem)\n\t\t\nClick to expand...\n\nI always soak them if they are being used raw.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " I was going to say we only use yellow onions, not white, but found out that vidalia and walla walla are considered white onions. We use those and utah yellow and other long day keeper onions, which are yellow too.\nMr bliss doesn't like raw onion no matter how much sting is taken out of them, so we eat cooked. We're missing out on the nutrition of raw onions, which should not be missed. Both cooked and raw have nutrition worth having.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Yes. But my default is normal yellow onions", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I use yellow onions most of the time. We like the strong flavour of onion. I find pickled red onions too wimpy. I will often substitute yellow onions for red ones in cooking. I make a Tuscan onion soup that is really good, but it calls for red onions. It's too sweet for my taste. I much prefer the yellow ones in that soup. I like shallots too and the green ones are great in salads, as are the red ones when very thinly sliced.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Onion Soup - have to use tje yellow. All the others just come out way too sweet.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " In salads of all kinds and most Asian dishes I'm bold enough to try, green onions. In some soups, white onions (or leeks). In my stuffed onion rolls (use search function, there's too much typing involved in describing them) I use white onions. The default is yellow onions. I never use red onions.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " LOL - well dr morbius - you've opened another rabbit hole for me. I not only looked up and reread your post on stuffed onions - but I also googled 'stuffed onions' and a gazillion Stuffed Onion Buns from every corner of the world came up. \nCould someone drop a carrot on my head and to get me out, ohh.. say in about an hour?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I use whatever onions I have.\n\nNot green though, they are totally different.\n\nI'm unsure about the difference between yellow and white onions. We just call then brown, like their skin\nRed onions are a bit milder, and can also work as replacement for shallots", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I buy sweet onions, which are brown, usually maui or vadalia. If I take prescription strength proton pump inhibitors and sweat the onions I can usually aviod the agita.\n\nChopping, slicing and otherwise cuting up onions does not make me tear up. If you have that problem, you can wear swim goggles and a snorkel to avoid the tears, but leave the fins in the garage. You don't want to look ridiculous!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI use whatever onions I have.\n\nNot green though, they are totally different.\n\nI'm unsure about the difference between yellow and white onions. We just call then brown, like their skin\nRed onions are a bit milder, and can also work as replacement for shallots\n\t\t\nClick to expand...\n\nWhite onions are the \"hottest\". Yellow/brown onions are less hot, red/purple onions are the mildest of the three. Then there are sweet onions. Their skin is brown but they are very mild and sweeter - look for Vidalia onions.", "loss": true, "prefix": "Andy M.:" } ]

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