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[ { "from": "system", "value": "This is a cooking forum thread titled: Are my shrimp ok", "loss": false, "prefix": null }, { "from": "human", "value": " they have been in the freezer for over a year", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\nthey have been in the freezer for over a year \n\nClick to expand...\n\n\nDepends. I keep my frozen proteins in vacuum sealed bags, so I can easily keep shrimp for a year. The biggest problem you will face if just loose in a bag is freezer burn.\n\nAlso, if the shrimps have their shells on, they will last a lot longer than shelled shrimps. The shells protect them from freezer burn, up to a point.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " if your not OCD on waste, I would toss them.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " If they have been hard frozen, they are safe to eat but they might be unappetizing", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I agree with @caseydog.\n\nRaw shell on shrimp should be ok if you have a good freezer and they are in the original packaging. I would definitely cook them before I would toss them.\n\nShelled fully cooked shrimp may not fare so well but again, I would try to salvage them.\n\nGood luck!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " They're cold.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " If they are kept frozen, they won't actually spoil. But the quality will deteriorate. \"Freezer Burn\" doesn't make something unsafe, it dries out the flesh and messes up the texture. So while they won't harm you, the shrimp may seem dry and/or tough.\n\nVacuum packaging or other airtight method will prolong them in the freezer, but if they had much exposure to air in their package, they are more subject to freezer burn.\n\nI probably wouldn't toss them, I'd just be selective in how I prepared them. They won't be as good as when you first bought them, so shrimp cocktail is out. But preparing them in a sauce or adding them to a soup or gumbo, or a saucy pasta dish or casserole would be just fine.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " They were as tough as leather so I threw them out.", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " i've heard something like 60% of the food we buy ends up getting thrown away. or maybe it's just produce.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\nThey were as tough as leather so I threw them out. \n\nClick to expand...\n\n\nUmm, was that before or after cooking? Did they feel tough in your hands raw? Or, did you cook them and bite into one?\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Tough before cooking", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tTough before cooking\n\t\t\nClick to expand...\n\nWell, that happens. Sorry to hear they were no good. This reminds me to go through the back of my refrigerator's freezer and check to see if anything is out of sight out of mind.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " i have a frost free freezer. Stuff doesn't last as long in there as it did in a manual defrost. Can't beat the convenience though.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tTough before cooking\n\t\t\nClick to expand...\n\n\nRaw shrimp are naturally a bit tough. It takes a sharp knife to get a clean cut through them. But, if they are REALLY tough, I'm guessing freezer burn dried them out. That's why I repackage them in serving size vacuum seal bags when I buy them. As much as wild-caught Gulf shrimp cost, it's worth the cost in bags. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " georgevan, you said they were tough as leather.... and then you mention they were raw. Golly gee whiz... I have visions of you chomping down and trying to chew them raw. Yup, I'd say they were probably tough too. \n\nFunny thing about shrimp (and actually almost all stuff getting freezer burn). They 'burn' parts are sort of white and dry looking almost like paper. Shrimp are rather grey, but freezer burn turns the grey white. Even scallops, which are white, get a different colour of white and actually look dry and ... yup, papery looking. \n\nSeems that many times lately my shrimp seems to have freezer burn along the back where they slice open the shell to remove the nasties. These bags of frozen shrimp are not out of date. Perhaps they are just not tossing them into the freezers fast enough on the boats? or are overloading their freezers faster than they should? Who knows. \nOften it is not noticeable in the bags when you purchase them. I do try to purchase eco-friendly and check the dates but the \"windows\" on the bags sometimes just don't do the trick.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\nthey have been in the freezer for over a year \n\nClick to expand...\n\nIf the shrimp were in good condition before freezing and were properly packaged, it can significantly extend their shelf life. However, during prolonged storage, shrimp may lose their juiciness and become more rigid.", "loss": true, "prefix": "jazzerlord:" }, { "from": "human", "value": " Well, they are gone now. It is hard to tell these things over the internet. If Icould have seen those shrimp, smelled them, and felt them in my hands, I could have easily said \"use them,\" or \"toss them.\"\n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Question about cast iron care?", "loss": false, "prefix": null }, { "from": "human", "value": " Had cast iron pan for like 2 years. I try to not use too much soap when washing, not too much acids or liquids when making sauce in them, never tomato sauce, etc. \n\nI have grey residue coming off my cast iron every time I wash it after I oil. This is how I wash.\n1. I try to hand wash as soon as it's cool so I don't have to scrub too much.\n2. I put the pan into the sink, maybe add a small dash of soap, then scrub with either a green scrunge or a silicon bristle scrub brush.\n3. After it's clean, I immediately throw it back into the stove on medium to low heat for a minute or two, dabbing extra water off with a paper towel and letting the cast iron dry (generally it gets to like 300-400 F then throwing some oil (vegetable or canola) and rubbing it all over using another paper towel. But the paper towel comes out with grey residue most of the time! I don't know if it's always, but I wonder if I'm doing something wrong. Help!\n\n(I also do the same procedure with my carbon steel wok and have similar issues. Had 3 years. I don't think it's rust though? Or maybe it is?)", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " IMO, you are doing everything properly. And your skillet looks great.\n\nI wouldn’t worry about the residue. Seasoning is polymerized fat so it will give that off.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I rarely resort to the green scrubber. You can usually get it done with the blue scrubber sponge. When you add oil and heat the pan, then wipe the pan with paper towels, you get some of the new oil rubbed off because you didn't polymerize all the oil.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " So from now on should I not wipe out the pan?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " BAPyessir6 said:\n\n\n\n\t\t\tSo from now on should I not wipe out the pan?\n\t\t\nClick to expand...\n\nIt's a good idea to wipe it with a bit of oil after drying it on the burner. Don't worry about the residue.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tHad cast iron pan for like 2 years. I try to not use too much soap when washing, not too much acids or liquids when making sauce in them, never tomato sauce, etc. \n\nI have grey residue coming off my cast iron every time I wash it after I oil. This is how I wash.\n1. I try to hand wash as soon as it's cool so I don't have to scrub too much.\n2. I put the pan into the sink, maybe add a small dash of soap, then scrub with either a green scrunge or a silicon bristle scrub brush.\n3. After it's clean, I immediately throw it back into the stove on medium to low heat for a minute or two, dabbing extra water off with a paper towel and letting the cast iron dry (generally it gets to like 300-400 F then throwing some oil (vegetable or canola) and rubbing it all over using another paper towel. But the paper towel comes out with grey residue most of the time! I don't know if it's always, but I wonder if I'm doing something wrong. Help!\n\n(I also do the same procedure with my carbon steel wok and have similar issues. Had 3 years. I don't think it's rust though? Or maybe it is?)\n\t\t\nClick to expand...\n\nThe gray residue after cleaning could be built-up grease or just signs of use. Over years of use, cast iron can develop a variety of appearances, but this is normal and not related to cleaning mistakes.", "loss": true, "prefix": "Sweetbun:" }, { "from": "human", "value": " I always wipe my cast iron down with vegetable shortening before I use it. Then I can clean it with a quick wipe of a paper towel.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " For me, it’s always clean it and then a light spray of oil from a spray can. Nothing more.", "loss": true, "prefix": "Jade Emperor:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Thoughts on wood for kitchen countertops?", "loss": false, "prefix": null }, { "from": "human", "value": " Hello beautiful people!\nI’m currently planning my design for my new kitchen. As you may have read, I recently inherited my childhood family home and have moved in.\nThe house was built in the mid fifties and hasn’t really had a lot of work done to it. The bathroom has been renovated and there have been some improvements over the years, but the kitchen was never a focus for my parents and so it is pretty much in the original condition from the fifties.\nOf course, I cannot live with this and am now planning a total renovation to it. Top to bottom, I am going to totally upgrade to my own plan.\nIn thinking about all the countertops and work spaces, it is really common for these to be a stone variety.\nI have been to thinking about perhaps using a wooden countertop product instead. A good, solid countertop that has been properly treated for food preparation throughout.\nI would be really keen to hear your opinions, feedback and recommendations for such an option.\nThanks for reading this long post!", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Congratulations Jade! What an exciting project! \n\nIn any renovations I've done I've used tiles for my counters. But I know there are many other options out there. Not knowing just how much counter space you have I'm going to go for the utmost dream. Why not all the various types. \n\nI can only see wood really for baking. Bread, pasta etc. \nMarble for candy-desserts. \nTiles for all else. I know many people don't like tile due to grouting issues but it has never bothered me. \n\nI would suggest tile around the stove and sink. Grease and water. Then think about where you would/will make your pasta for the wood. Perhaps between the other two? or somewhere else?\n\nMarble of course is a luxury and basically only for dedicated candy makers. But it is nice for rolling out the cold pastry too.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " just no no no no", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Regarding the grout issue with tiles, I learned some stuff when I worked at Million Carpets and Tiles. They always recommend adding grout sealer to the grout before it is put between the tiles. It's so much easier than painting all those little grout lines with a narrow brush to seal the grout after the grout has been applied.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I remodeled my kitchen in 2008. I did a lot of research on countertops at that time. I wanted a countertop material that was very low maintenance and durable, impervious to the typical injuries a kitchen surface may encounter. I ended up with quartz. After diamonds, the hardest material on the planet. Needs no sealing or special treatments like marble or granite. You can put a hot pot right off a high power burner on the surface with no damage. Cannot be stained.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I'm rough on countertops. Wood sounds lovely but, knowing me, I would place a very hot pot on it leaving a burn mark or cut something leaving knife prints. Also, water marks. If you know you would not do things like this, then wood would be beautiful. With my countertops, I went with a quartz composite. I liked that it did not look like natural stone and fit in with my old house.\n\nTile was never an option for me for a countertop. My kitchen is tiny and I needed even work spaces. Tile would not work even with sealed grout. Now...on my floor, I have sealed the grout on my tile! I'm rough on floors too.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " + 1 on Andy & Kathleen's quartz comments. My one caution would be to make sure that your things will fit into the cabinets. Meaning, these days, a lot of cabinets are not deep enough for everyday plates specifically. I have uppers that will not hold my plates. Fortunately, I have some uppers that will hold them. So, I've got no choice on where my plates must live.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " Quartz! Ours look great with very little maintenance \n\nwood counters are a lot of work", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " In my kitchen, we have do have SOME wood...on the \"counter\" of the built-ins of the far wall. The ones with the uppers that do fit my plates.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " I would leave it alone and let it be a 50s kitchen with a little freshening up.\n\n\n\n\n\n\nFor countertops, I’m more than content with builder’s grade Formica.\n\nI also prefer furniture and free standing appliances as opposed to miles of fitted cabinets.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tI would leave it alone and let it be a 50s kitchen with a little freshening up.\n\nView attachment 66234\n\nFor countertops, I’m more than content with builder’s grade Formica.\n\nI also prefer furniture and free standing appliances as opposed to miles of fitted cabinets.\n\t\t\nClick to expand...\n\nI really prefer the edges on the counters we had in a house built in the late 1950s. The front edge was rounded and slightly elevated. If you spilled water or some other liquid, it didn't immediately flow onto the floor. I didn't get a wet tummy while washing dishes. Also, the back of the counter had a seamless continuation about 6\" or 8\" up the back wall. The boundary between back splash and counter was round too, so it didn't collect dirt.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " As for wood counter tops.... No, no, no! Too unsanitary too absorbent and easily marred, scared and gouged. \n\nThat being said my first job in 1972, was the clean up boy at a butcher shop, and it had wooden cutting blocks/tables. Of course back in the day we'd process deer on the same table we trimmed up T-Bones, Porterhouse and chicken, cross contamination wasn't a thing.", "loss": true, "prefix": "Bama-Rick:" }, { "from": "human", "value": " \"cross contamination wasn't a thing.\"\n\nand how many people died from it? \n\nI do not use separate cutting boards for separate anything, never have and probably never will. Not bragging, just stating a fact. \n\nIf you don't thoroughly clean a plastic board, a ceramic top, or any other kind of top - there's your germs.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Thanks for everyone’s advice. I have decided against wood countertops.\nI may just look at a free-wheeling butcher’s block", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Tearing my heart out! There is a beautiful butcher's block at the cottage. I sooo wanted to steal it out from under the ex's nose - unfortunately it was/is far too heavy for me to handle. Plus the size, being a rather large one, was far too big to fit into my kitchen anyhow. \nIf it's a real one consider the swoops/swale created by years of shaving them after cutting meat. \nBut absolutely - GO FOR IT!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " this _real butcher_ block dates to the early 1900's - when the grandfather sold meat out of a horse drawn wagon. something like 110+ years old, and still in daily use, inspected/approved by the country health people every month . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " Beautiful!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " any species used for butcher block will be fine.\nmaple / cherry / walnut are the usual - \nthese woods have a tight grain which minimizes liquids/odors soaking into the wood.", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " I knew several people who had wood counter-tops and they were cooks and loved them. One who moved declared she missed the wood in the new place. It made her feel cozy and want to get busy in there.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Just remember that wood will require more maintenance as a countertop. Don't get it unless you are committed to maintaining it. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Best store bought macaroni and cheese", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I have to admit to a guilty pleasure of the blue box brand, though I generally get the box of individual servings, and add in a little butter at the end. Unfortunately, over the last couple of years, my body has decided it no longer likes the blue box brand.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Stouffers frozen. The one with the yellow cheese, not the one with the white cheese.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Trader Joe's Hatch Chile Mac `n Cheese for the WIN!!!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " I almost always make my own but I agree that Stouffers is pretty good", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tStouffers frozen. The one with the yellow cheese, not the one with the white cheese.\n\t\t\nClick to expand...\n\n\nThat's been my favorite for years. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I watched a video about this a while back ft Andrew Rea (Babish)...\n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Bob Evans, hands down. Their mashed potatoes are also great.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Cannot beat \n\n\n\n \nReser's Main St. Bistro Baked Mac & Cheese", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Never tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tNever tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz\n\t\t\nClick to expand...\n\nIt was Franco-American, and it was in the late 50s and early 60s.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Yes, that was it.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Haven't had Kraft since maybe the late 70's? Was a staple in our house with 4 kids. I liked it, fancied up a bit with seasonings, sausages, etc. Certainly served it's purpose. Stopped buying when the price quadrupled in a year. Making from scratch was even more expensive! Used to think Velveeta was the answer but that too is a horrendous price. \nFor myself - not worth the effort especially when having found that Main St Bistro, so fantastic.\nI will say that Ina Garten's \"Adult Mac 'n Cheese\" is also great but the cheese (again) is pricey.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tNever tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz\n\t\t\nClick to expand...\n\nVelveeta maybe?", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Don't ever remember seeing a canned mac n cheese. Wow!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tNever tried any of those, maybe I should. I've always made from scratch and can't imagine any other way. I have tasted KD (kraft dinner) and it was pretty nasty and so thought they all tasted pretty much the same. there was a canned mac and cheese product back in the 70's that was pretty liquidy and was pretty nasty, can't remember the name but it wasn't Heinz\n\t\t\nClick to expand...\n\n\nStouffer's is available in single serving cups. Being single, making from scratch is limited to when I have guests. Those cups are just right for a last minute side for some meat I cooked. I often add some good cheese to mine to make it thicker, richer and customize the flavor profile. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tDon't ever remember seeing a canned mac n cheese. Wow!\n\t\t\nClick to expand...\n\nConsider yourself lucky", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " We were a Stouffers family, especially since their outlet store was about 5 miles from my folks' home. However, I grabbed a tub of macaroni and cheese from the fresh food case at Aldi during our moving time. It's a very, very close second to Stouffers but cheaper ounce to ounce. It's my go-to when I don't have homemade.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "human", "value": " I grew up with Scandinavian parents. Mac and cheese and squash were not part of my childhood foods, neither were sweet potatoes or pumpkin pie. I have never developed a liking for them. I have no idea about the differences between various store bought mac and cheeses.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " My problem is that I don't have a microwave and some mac and cheese only have directions for microwave prep", "loss": true, "prefix": "georgevan:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Life Changes and how to adjust cooking habits...", "loss": false, "prefix": null }, { "from": "human", "value": " I need advice on how to cook for fewer people. I am really struggling with this issue. All of my recipes are for anywhere between 4 to 8 people. I am having a hard time adjusting. Our family went from 4 to 3 people. I can't really half my recipes because that is not enough servings. Any advice all of you learned chefs would be appreciated.", "loss": false, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " I have been faced with similar circumstances. Cooking for two was pretty easy. Cooking for three is a bigger challenge. My granddaughter is with us now.\nAll my frozen meats were portioned for 2 people or 2 meals. I buy at Costco and vacuum and freeze the meats.\nI will follow this thread along as I also want to hear suggestions.\n\nOh...She likes vegetables better than meat.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " What recipes are you referring to? I'll assume your not cooking 4 steaks for 3 people for example or making 4 sides to go with that steak. Most larger batch cooking can be reduced by percentage or frozen for later.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I am following this thread too. I am adjusting from cooking for two to cooking for one.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI am following this thread too. I am adjusting from cooking for two to cooking for one. \n\nClick to expand...\n\nCook as you usually do and put a portion in the freezer....\nCooking for 1 is boring as you can hardly use any ingredients\n\nBut other than that, I don't really see the problem.\nYou just cook a bit less.\nFrom 4 to 3, multiply everything by 0.75, although you may have to adjust liquid. Cooking time stays the same.\nOr just leave out a side dish or so.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I’m still learning to cook for one.\n\nThe short videos from Jacques Pepin have been a big help for me. He posts them on his FB page and on his foundation website.\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJacques Pépin Cooking Technique Videos - Jacques Pépin Foundation\n\t\t\t\t\t\n\nWith millions of views, our video resources bring culinary education to audiences worldwide. Join Jacques in the kitchen to explore delicious recipes, master new skills and build confidence in your cooking. Discover fresh episodes of Jacques Cooking at Home, classic recipes from Julia and...\n\n\n\n\n\t\t\t\t\tjp.foundation\n\t\t\t\t\n\n\n\n\nThese days I only cook a couple times each week with a few planned leftovers. I fill in with frozen entrees and grab ‘n’ go convenience foods. \n\nMore and more often a can of soup, bowl of cereal, or deli cold cuts on whole grain bread make a meal with a piece of fruit or a vegetable.\n\nThe weeks fly by and there has been no sign of significant weight loss.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tCook as you usually do and put a portion in the freezer....\n\t\t\nClick to expand...\n\nOr eat leftovers! Sometimes I cook a lot of some things, that I just can't cook a small amount of, and both freeze some, and eat leftovers.\n\n\nBadjak said:\n\n\n\n\t\t\tCooking for 1 is boring as you can hardly use any ingredients\n\t\t\nClick to expand...\n\n\n\n\nBadjak said:\n\n\n\n\t\t\tHow does cooking for one mean you have to use fewer ingredients? If anything, I can use more - when cooking for several people, one doesn't like this, another doesn't like that, and after a while, there are a lot of things you won't be using!\n\t\t\nClick to expand...", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tCook as you usually do and put a portion in the freezer....\nCooking for 1 is boring as you can hardly use any ingredients\n\t\t\nClick to expand...\n\nThe problem with that is an overstuffed freezer.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Eating the leftovers/planned overs later in the week sounds like an excellent solution. I just needed to be reminded.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tEating the leftovers/planned overs later in the week sounds like an excellent solution. I just needed to be reminded.\n\t\t\nClick to expand...\n\nIt’s ok to eat the stuff in the freezer too.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tIt’s ok to eat the stuff in the freezer too. \n\nClick to expand...\n\nI'm working on the overstuffed freezer. But, almost all of that requires cooking it.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I've been eating a lot of the leftovers from my freezer lately, due to being so busy with garden things. Often, I even think about it far enough in advance that I remove it from the freezer, and thaw it overnight in the fridge, and by the time I reheat it, it needs much less time in the MW. And, while I freeze things in plastic, I don't reheat in plastic.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI am following this thread too. I am adjusting from cooking for two to cooking for one. \n\nClick to expand...\n\nThat one's easy. Just place one complete meal in a divided container, wrap it in plastic wrap or stick it in a zipper bag and refrigerate or freeze it to eat at a later date.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " As we age, SO and I have smaller appetites. As a result, there are often more leftovers. If there's enough for another meal for two, it gets refrigerated and is gone in 2 or 3 days. If there is less leftover, it's my lunch. \n\nSome recipes are for larger quantities such as soups, stews, pasta sauces, pizza sauce, casseroles, etc. They get packaged in meal-sized containers and frozen for a future date.\n\nOf course, if you don't want or care for leftovers, you'll have to learn how to cook smaller quantities. If halving a recipe doesn't work, reduce it by a smaller amount, say ⅓. Inevitably, some experimentation will be necessary.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I often eat dinner leftovers for breakfast or lunch.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " I've been pulling a page from my grandmother and pressure canning some things such as beef stew, pot pie fillings (just add a biscuit,) pot roast, chili, meatballs in sauces, etc. There are so many things one can make with a pressure canner, and no freezer needed.\n\nThere are also a lot of websites for people cooking for one or two.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " @pepperhead212 \nI probably didn't explain proper.\nWhat I tried to say is if I make a stir fry or something I prob want to use bell pepper (red and green) onion, tomato, maybe a leek and some meat\nNow we are already talking about enough food for 2-3 people maybe 4\nBut if I would want to cook for 1 only with no left overs, I can only use 1 type bell pepper and some meat and it is already enough.\nWhich is why I cook for 3-4 even though I live alone.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Thank you all for the great advice. I am loving all of your ideas. I see now where we will have to have a leftover day at my house now and make some meals for one with the leftovers. Great Advice Everybody.", "loss": true, "prefix": "mseaglecook:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tIt’s ok to eat the stuff in the freezer too. \n\nClick to expand...\n\n\nIm my house, the freezer is where leftovers go to die. Once leftovers get into my freezer, they stay there until I clean out the freezer, and toss the leftovers. Don't ask me why, because I don't know. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Cooking for 3 - I would still do my recipes for 4 and have tomorrows lunch for one (or breakfast, like GG). Or as many suggested freeze the meal.\nThe same goes for recipes for 1 or 2 - there are many many sites for them. A recipe for 2 can easily be for 3 - just increase your vegies by one serving, eyeball it. For meat add the extra chop, etc. \n\nDon't think you need make drastic changes. If you have a large recipe for a sauce or gravy but only 2 or 3 people... go ahead and make it because it is a whole site easier than to try and reduce. After a while you will might get used to it. \n\ntaxy Onedishkitchen.com is an excellent source. Many sites, ATK, Serious Eats and others have recipes for one or two.\n\nWhen buying groceries I have to seriously look at how much I buy as I am cooking just for me but also storage is at a premium. So for eg Brussels, I stand there and count how many go in the bag, visualize how they will look on my plate. Am I going to cook them all up entirely for a 2nd meal? or just cook enough for 1 meal? \nmseagle this applies to you too.\n\nLOL, once on the farm 3 or 4 dropped by (to watch a hocky game because I had a generator and there was a power failure) \nI stood in front of the freezer and said.. Who wants spaghetti? Who wants meat pie? Who wants.... can't remember them all. But we each had a different meal of single serving frozen dinners. LOL they claimed it was better than a restaurant! Personally I think they just liked the free meal - but they did bring the beer and chips!", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Liver and onions anyone?", "loss": false, "prefix": null }, { "from": "human", "value": " I have never tried it but am interested to know what others think.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I think liver and onions is delicious, as long as the liver doesn't get overcooked.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I don't care for calf's liver etc. However, I do like chicken livers.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I LOVE calf's liver. Although I don't usually cook it with onions. I prefer a fruity gastrique, especially cherries and almonds.", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " Growing up, we had it once a week with mashed potatoes and gravy.\n\nWe always served it with bacon. We cooked the onions and liver in the bacon fat and then used it to make a milk gravy.\n\nI don’t eat it very often because it is difficult to find it in small packages.\n\nWe also had fried chicken livers or chicken liver pate from time to time.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Yeah, offal consumption in NA isn't very popular but the British generally get credit for it's popularity in Canada and considering my roots on my mothers side go back to Welch and Scottish heritage it was popular in our house and I do love a well prepared liver and onions. Unfortunately my mother wasn't a very good cook and overcooked every piece of meat she came into contact with, which is death for liver and onions, My grandmother is another story and made it perfectly. Medium rare is about as far as you should go, imo.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " My father loved liver and onions but my mother never made it. When I was his caregiver I would make it for him. My secret was soaking the liver in milk overnight to get rid of the gamey taste. Because neither of us could eat onions without consequences, I would fry the onions, remove them with a skimmer, then fry the liver in the same oil. I served it with pickled beets, which he also loved but my mother never made for him.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Love liver and onions. Beef liver and chicken livers are my favorites. Not a fan of calf's liver. I found it to be not 'livery' enough. \n\nDeep fried chicken livers are delicious.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I always loved a deli-style chopped chicken liver sandwich. It's easy to make at home too.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tI always loved a deli-style chopped chicken liver sandwich. It's easy to make at home too.\n\t\t\nClick to expand...\n\nNow that's something I've never had.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tNow that's something I've never had.\n\t\t\nClick to expand...\n\nEasy to make. It's basically liver, onions and HB eggs.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Okay, for a differing opinion. I hate it. It has an irony taste that lingers on the tongue. \n\nMy dad loved it, which means my sister and I had to eat it. My mom made everything my dad liked, and we kids were expected to eat every bite on our plates. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tEasy to make. It's basically liver, onions and HB eggs.\n\t\t\nClick to expand...\n\nI've got to try that sometime. Thanks!", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tEasy to make. It's basically liver, onions and HB eggs.\n\t\t\nClick to expand...\n\nDo you have any idea how long it will keep in the fridge? I can only get chicken livers in quantities that I can't finish right away from the stores that deliver to me.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tDo you have any idea how long it will keep in the fridge? I can only get chicken livers in quantities that I can't finish right away from the stores that deliver to me.\n\t\t\nClick to expand...\n\nI portion out my chicken livers and freeze them. I can't eat them all in one shot either.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Tenor spaghetti is a great way to serve chicken livers.\n\nThis is one of several ‘original’ recipes. \n\n\n\n\n\n\n\t\t\t\t\t\tSpaghetti Alla Caruso ( Tenor Spaghetti ) \| Food.com\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.food.com\n\t\t\t\t\n\n\n\n\nI usually cheat and use a jar of pasta sauce.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Linda0818 said:\n\n\n\n\t\t\tI portion out my chicken livers and freeze them. I can't eat them all in one shot either.\n\t\t\nClick to expand...\n\nI would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tTenor spaghetti is a great way to serve chicken livers.\n\nThis is one of several ‘original’ recipes.\n\n\n\n\n\n\n\t\t\t\t\t\tSpaghetti Alla Caruso ( Tenor Spaghetti ) \| Food.com\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.food.com\n\t\t\t\t\n\n\n\n\nI usually cheat and use a jar of pasta sauce.\n\t\t\nClick to expand...\n\nSounds pretty good. Doesn't the liver get overcooked while it simmers for 30 minutes?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.\n\t\t\nClick to expand...\n\nThat's possible, but I've actually thawed, portioned and refroze chicken livers before and it didn't affect them too much. You could maybe try it sometime and see for yourself if you like the texture of them or not.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Liver and kidneys are on the \"NEVER EAT\" list of my life. \n\nMy father loved them and mom made it for him (she ate it too) but I honestly don't remember any of my siblings eating it. Although it smelled divine, that was only the onions! Liver itself made me gag. To this day I can eat only liverwurst and even then in small quantities. Liver pate, well, been known to devour quite a bit. But that's it. \n\nShould be banned........... JMHO", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Vinegar bad for teeth and mouth?", "loss": false, "prefix": null }, { "from": "human", "value": " Hi, question is in the title of the thread. Also what is it bad for in the body if there is anything its bad for?", "loss": false, "prefix": "discusscookingnewbie:" }, { "from": "gpt", "value": " Anything acid could erode the enamel of the teeth ( which does not grow back ,so once its gone, its basically gone without dental intervention ( fillings, crowns, veneers ...). Initially there will be sensitivity ( usually to cold), then the enamel will thing out ( kinda getting translucent at the incised edges), then chipping will start to occur , exposing the second layer of the tooth ( denim), teeth will start to become cold sensitive, and the second layer being exposed will make the teeth more prone to decay, since it is a weaker, less protected layer.\n\nAcid includes, but is not limited to Vinegar, lemon/ citrus juices, carbonated beverages ...\nAlso People with reflux/ GERD , the stomach acids will have the same ( if not greater) effects on the enamel ( including people with Bulemia)\n\nAlthough avoiding acidic foods is close to impossible, rinsing , brushing and flossing after eating will dilute the acids and make the teeth less susceptible to erosion. And fluoride rinses and tooth pastes could aid in remineralizing some small enamel defects.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " It's definitely crucial to be mindful of acidic foods and their effects on enamel.\n\nOn a slightly different note, for those considering options like invisible braces, it's always a good idea to consult with a dentist or orthodontist to explore the best treatment plan for your specific needs. Taking care of your dental health is key, whether it's avoiding acidic foods or seeking orthodontic treatment.", "loss": true, "prefix": "Deluxeragt:" }, { "from": "gpt", "value": " . . . I wouldn't gargle with it daily. \n\nHowever, vinegar as part of a recipe for a meal shouldn't be matter of concern unless you have a specific illness/condition that is negatively effected by vinegar.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I thought apple cider vinegar was supposed to be good for you in general, or is that just hype?\n\nNot sure I'd be eating vinegar daily, but I do often make a basic vinaigrette to save money on salad dressings. I also use it for cleaning.", "loss": true, "prefix": "emilymh2018:" }, { "from": "gpt", "value": " emilymh2018 said:\n\n\n\n\t\t\tI thought apple cider vinegar was supposed to be good for you in general, or is that just hype?\n\nNot sure I'd be eating vinegar daily, but I do often make a basic vinaigrette to save money on salad dressings. I also use it for cleaning.\n\t\t\nClick to expand...\n\nIt's just hype. There's nothing magical about apple cider vinegar. It is delicious, though.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I use active apple cider (or other fruit) vinegar daily in my foods. I use it to moisten foods like beans and rice, on greens/brussel sprouts, to make salad dressings, and for starting the 9 grain flakes to ferment. I love using it because it is less harsh tasting then white vinegar. It tastes a little fruity. \nI usually drink green tea, or water before, during, and after meals.\nAC vinegar is good for digestion.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " There have been clinical trials in the last few years that indicate that apple cider vinegar can help moderate blood sugar levels for type 2 diabetes. A teaspoon of unfiltered ACV, with the \"mother,\" such as Bragg's, in a cup of water, or even some regular apple juice, does help. \n\nThere is also some evidence that unfiltered ACV with the mother works as an antioxidant. \n\nACV is very acidic, so it can be hard on your teeth. Drinking it in the morning before brushing your teeth would be a good time to do it. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " The norm for vinegar acidity in the USA is 5%. Vinegars like ACV or white vinegar will usually be at 5% acidity. Vinegars such as balsamic vinegar, red and white wine vinegars often exceed the 5% level. Percentages from 6% to 8% can be found. On the other hand, Chinese style rice/rice wine vinegar is less than 5% acidity so may be a better choice if acidity is an issue for you.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tThere have been clinical trials in the last few years that indicate that apple cider vinegar can help moderate blood sugar levels for type 2 diabetes. A teaspoon of unfiltered ACV, with the \"mother,\" such as Bragg's, in a cup of water, or even some regular apple juice, does help.\n\nThere is also some evidence that unfiltered ACV with the mother works as an antioxidant.\n\nACV is very acidic, so it can be hard on your teeth. Drinking it in the morning before brushing your teeth would be a good time to do it.\n\nCD\n\t\t\nClick to expand...\n\nThe research is contradictory and inconclusive.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tAC vinegar is good for digestion.\n\t\t\nClick to expand...\n\nNot really.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Oh My GG! are you saying Grandma was wrong!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tOh My GG! are you saying Grandma was wrong! \n\nClick to expand...\n\nLOL, where did I say that?", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " I've read in the past that you shouldn't brush your teeth for at least 20 minutes are eating/drinking any acidic foods. Just a myth or is there some truth to it?", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " KatyCooks said:\n\n\n\n\t\t\tI've read in the past that you shouldn't brush your teeth for at least 20 minutes are eating/drinking any acidic foods. Just a myth or is there some truth to it?\n\t\t\nClick to expand...\n\nWhat would be the reason for that?", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tWhat would be the reason for that?\n\t\t\nClick to expand...\n\nIt was a long time ago, but I think it was something about letting the amount of acid in your mouth reduce so that you weren't just brushing it around your teeth? Never was sure if it made any sense.", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " KatyCooks said:\n\n\n\n\t\t\tIt was a long time ago, but I think it was something about letting the amount of acid in your mouth reduce so that you weren't just brushing it around your teeth? Never was sure if it made any sense.\n\t\t\nClick to expand...\n\nThat doesn't make sense to me.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Brushing before drinking acidic drinks, or at least 30 minutes after is because acid weakens the enamel. Brushing while the enamel is weak removes more enamel.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBrushing immediately after meals? You may want to wait.\n\t\t\t\t\t\n\nBrushing immediately after eating or drinking something acidic can damage the enamel layer of the tooth.\n\n\n\n\n\t\t\t\t\twww.cuimc.columbia.edu", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Wow, so it's true!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " blissful said:\n\n\n\n\t\t\tBrushing before drinking acidic drinks, or at least 30 minutes after is because acid weakens the enamel. Brushing while the enamel is weak removes more enamel.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBrushing immediately after meals? You may want to wait.\n\t\t\t\t\t\n\nBrushing immediately after eating or drinking something acidic can damage the enamel layer of the tooth.\n\n\n\n\n\t\t\t\t\twww.cuimc.columbia.edu\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nExactly! The combination of acid and friction increase the amount of wear significantly . Better off rinsing with water initially to dilute the acids.", "loss": true, "prefix": "larry_stewart:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: I think I've messed up here...", "loss": false, "prefix": null }, { "from": "human", "value": " I have 7 canisters and right now there are (don't judge me here LOL) noodles, brown sugar, regular sugar, and ice tea mix in 4 of them. I have a white powder in the other 3 and I have no idea what the white powder is. Is there anything simple I can cook to know what I have where? I don't think I have flour in any of these 3 canisters and I'm pretty sure I have pancake batter (just add water) and Bisquick in at least 2 canisters. But I can't tell which of the three is the Bisquick or pancake mix or what the third white powder might be. They all taste like nothing, so powdered sugar they ain't. And no, no heroin or cocaine, either. Sheesh!", "loss": false, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " Did you ever happen to buy flour 000? that would look super fine.l\n\nBisquick is probably a little more clumpy/cakey and you could squeeze some into little lumps.\nIf it's ;not salty or bubbly\nJust mix a tablespoon powder and a tablespoon water. taste, cook see what you think.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tAnd no, no heroin or cocaine, either. Sheesh!\n\t\t\nClick to expand...\n\n\nWell, that rules out snorting some to find out what it is. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I was thinking of some sort of starch - cornstarch, most common, but many others out there.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " If it’s Bisquick or a complete pancake flour you should be able to add enough water to make a batter and fry off a test pancake or two.\n\nIf it’s plain flour, cornmeal, etc… not much will happen.\n\nIn the future, cut the instruction panel from the bag or box and toss it into the canister for future reference or just get rid of the canisters and slip the original boxes into a plastic bag that can be sealed. \n\nGood luck!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " How fine is the stuff?\nCould maybe be maizena or rice flour if it is real fine and whiter than AP flour", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I.'ve always done as Aunt Bea suggested to you. I cut the panel out of the box with the name (and maybe any instructions that come with it, particularly something like bisquick for the differences in pancake batter vs waffle batter.\nActually for bisquick I pull the bag out of the box and put that in my container, with the cut out label slide down the narrow side facing out on the shelf.\n\nRice flour is a very good suggestion. Mix a drop of that and throw into a fry pan - get a bubbling tid bit. Salt and yummy. I do that with rice paper sometimes, not only fun but tasty.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Maybe you weren't using all the containers but stocked up on bisquick or pancake batter and filled the 3rd one with either of those? (buying habits)\nOr are you maybe experimental and adventurous and you thought to buy something new to try recently and put that in the 3rd? (adventurous)\nDo all three of them rise a little if you add water and heat to them? (has a leavener added)\nWhen you taste them each, does each have a little sugar sweetness in them? (has sugar added)\nWhen you stir them or grab a handful, can you get it to stick together or clump or are they free flowing with no stickiness? (has fat added)", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Have you tasted it?", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Going over what you've said and done. So you know 4 and \n2 out of the last 3. Just not which 2, so.... \nThe pancake mix will probably bubble a little bit from the leavening added, \nthe bisquick will clump a bit from the added fat, and \nyour last one if you add a bit of water will be rice flour if the paste, when smeared on wax paper or plastic wrap, dries clear like rice paper. \nIf not then.... some other type of thickner? Boil 1 cup of water; mix together equal parts powder and cold water (tablespoon each?) then whisk it into the hot water see if you get at thickened paste - like glue we used to make as kids.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " what is the $ value of the most expensive unknown thing?\nhow about: just dump all the unknowns and take it as a 'taught moment?'\n\nif the stuff has been there so longer you cannot recall what it is . . . how fresh might it still be?", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " Again, just taste it. Its easy to tell Bisquick from plain flour.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tAgain, just taste it. Its easy to tell Bisquick from plain flour.\n\t\t\nClick to expand...\n\nYeah, Bisquick typically has a softer texture and a nice aroma compared to regular flour", "loss": true, "prefix": "jazzerlord:" }, { "from": "gpt", "value": " I've tasted all three and they all taste the same. Yucky.\n\nI know there's no rice flour because I've never bought that. I know there's no flour because I just bought a 5lb bag and it's still in the pantry unopened. I know none of them are baking soda or baking powder because I keep those in their original packages now - I learned that one the hard way. I think Blissful is correct and I have one of the same thing in two canisters.\nIt's all probably pretty fresh. I just used what I think was the pancake mix a week or so ago. OK, maybe that wasn't pancake mix. \n\nLooks like a pancake cooking test later tonight. Meantime, I'll bring all 3 canisters over to the table and stare at them and see if I can see any differences.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " @rodentraiser any chance your grocery store keeps a copy of what you bought recently? Like on amazon I can look at what I bought and when. Azure standard is like that too. Or do you keep receipts of any type? If you knew what you bought, it might give you an idea. Or do you keep grocery lists?\nI have had unlabeled things in jars in my pantry. I bought restickable labels. If I move it from one container to another, I can peel it off and stick it on the new container. My memory is not as sharp as in my 30's.\n\nedited to add: I'm looking forward to hearing how it all turned out. I know how frustrating that can be. It's like a cooking experiment to figure out.\nAlso southern living says \"While pancake mix and Bisquick share many ingredients, the two are not the same. The main difference is that the pancake mix is sweeter. Most pancake mixes can be used in place of Bisquick and vice versa in sweet recipes. Compare your pancake mix with Bisquick's ingredient list before swapping.\"", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " and did you remember to mark the one you tried as pancake mix and found that it is NOT pancake mix?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Just out of curiosity:\nWhat is in pancake mix?\nFor me (European) it would be flour, milk, eggs and a little salt. No sugar", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Pancake mix would be various mixes but basically flour, baking soda, salt, sugar and kept until needed. Then milk, butter, egg would be added when you wanted to make some.\nReally just a mixture of dry ingredients that you can measure out, add your liquids and you have batter!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tI've tasted all three and they all taste the same. Yucky.\n\t\t\nClick to expand...\n\nIf they taste bad, and not just tasteless like regular flour, I'd say they're probably rancid. I would throw them out and start over.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tJust out of curiosity:\nWhat is in pancake mix?\nFor me (European) it would be flour, milk, eggs and a little salt. No sugar\n\t\t\nClick to expand...\n\nThat sounds more like crepes than pancakes, which definitely have sugar.", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can you pan pop microwave popcorn", "loss": false, "prefix": null }, { "from": "human", "value": " I don't have a microwave but would like some Roddenback popcorn. Also any recommendation", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " You can buy Reddenbacker popcorn for pan popping, not just for the microwave.\n\nAs to pan popping, theoretically yes, but I don't know that all the oil/butter and included seasoning will take to the pan heat that well.", "loss": true, "prefix": "thymeless:" }, { "from": "human", "value": " George, what is it about the Reddenbacker popcorn that makes you want that brand?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tGeorge, what is it about the Reddenbacker popcorn that makes you want that brand?\n\t\t\nClick to expand...\n\nJust heard it was good", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " georgevan said:\n\n\n\n\t\t\tJust heard it was good\n\t\t\nClick to expand...\n\nAre you thinking of some that is flavoured or some that is just plain kernels of popping corn?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Always finding a defective bag of popcorn in it's cellopane wrapper. just toss it in the popper and it pops!", "loss": true, "prefix": "cookiecrafter:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tAre you thinking of some that is flavoured or some that is just plain kernels of popping corn?\n\t\t\nClick to expand...\n\nAny kind", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " any kind", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " georgevan, all I did was google it... many articles which basically gave the same answer. \n\nWhile microwave popcorn is typically higher in calories and sodium and lower in fiber than the air-popped variety, the main reason it's less healthy is that it often contains trans fats.\n\nBut, Reddenbacher also makes regular popcorn, so why?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I have popped microwave popcorn in a pan. Just drop the puck of kernels and solidified fat into a pan, turn the heat on med for a minute to melt the fat, then cover, raise heat and pop. It will taste exactly like the microwave version.\n\nA better way to pop imo, is to buy plain kernels (get Reddenbacker if you desire) use coconut oil in your pan and add kernels. Salt at the end. You will have better tasting popcorn, less fat and MUCH less salt.\n\nAir popping uses less fat but isn't as tasty", "loss": true, "prefix": "Janet H:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tgeorgevan, all I did was google it... many articles which basically gave the same answer. \n\nWhile microwave popcorn is typically higher in calories and sodium and lower in fiber than the air-popped variety, the main reason it's less healthy is that it often contains trans fats.\n\nBut, Reddenbacher also makes regular popcorn, so why?\n\t\t\nClick to expand...\n\nHad no idea....... woah, ok I am definitely rethinking my popcorn eating habits. I always think pan popcorn as somewhat time consuming and not very different from microwave........ but you got me at \"lower in fiber and higher sodium\"", "loss": true, "prefix": "Carl520:" }, { "from": "gpt", "value": " As I used to make popcorn just for myself, in my small but heavy sauce pot, maybe 2 cups?, \n\nI would put a bit of oil to just cover the bottom, heat that, add 3 kernels of corn, cover, wait for them to pop - it's hot enough - \nthen add enough kernels to cover the bottom of the pan. Hardly shake at all, when the lid starts to lift (LOL, true), count between pops, if you can count to 3/4 without a pop... they are done! \nPut popped corn into a bowl, then in the same same hot pan, no heat, add a blob of salted butter, swirl around to melt. Pour over popcorn - grab a cold drink - plop yourself down to watch your movie. \nGREAT!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I love popcorn....\nI've popped yellow, white, and purple. \nPurple has a great flavor but looks burnt when popped. White has the mildest flavor. \nYellow is the most common. It can have great flavor or almost none. \nBulk popcorn has to be fresh...it can be refreshed but it's a complicated process and doesn't work very well. \n\nYou can use corn or soybean oil or some other common generic vegetable oil....heat it until just shy of smoking and add the corn. \nI use a soup heater that the base went out 60 years ago....but the pot has a lid and a tapered small bottom. \n\nI personally prefer pure coconut oil....NOT the virgin stuff....it has flavor that I'm not a fan of. It's temp is lower and it smokes but the texture and flavor is similar to what can be had in movie theaters. I sometimes cut it with vegetable oil to help with the smoking point.", "loss": true, "prefix": "JohnDB:" }, { "from": "gpt", "value": " Janet H said:\n\n\n\n\t\t\t<snip>\n\nAir popping uses less fat but isn't as tasty \n\nClick to expand...\n\nWe air pop because it's so convenient. By the time we have added as much butter as we like, it probably has just as much fat (and flavour) as the stuff popped in oil.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " interesting input.\n\nhowever, , , ,\n\"popcorn\" is specific strains of corn that can be dried to water content needed to make the kernels \"pop\" aka \"explode\" when rapidly heated.\n\nmicrowave popcorn is simply 'the usual suspect kernels' with a heat absorbing pad in the bag to produce the \"instant\" heat needed to make the kernels pop. \n\"flavorings\" are a paste additive that boils off slightly below the kernel pop temperature. \n\nany run-of-the-mill popcorn (kernels) can be popped in \n- a hot pan \nor\n- in the microwave\nor\n- an air popper", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " isn't that how Jiffy Pop worked?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Just make sure you take it out of the bag first!\n\nI've often wondered if I could save all the unpoped kernels and, when I get enough of them, put them back into one bag and pop them.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I bought a jar of Orville Reddenbacher popping corn some time back, and popped it in an all-clad pan. Wow, it is so much better than microwave popcorn, and it is not a lot of work or cleanup.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I have a hot air popper. I like that popcorn, but I do put melted butter on it.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI have a hot air popper. I like that popcorn, but I do put melted butter on it. \n\nClick to expand...\n\n\nWhen I was a teenager (1970s), my family got an air popper. Made bone dry, chewy popcorn. I hope they have improved over the years. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: New and learning", "loss": false, "prefix": null }, { "from": "human", "value": " So I am not to the kitchen life. I have no commercial kitchen trainning and therefor no context of performance standards. The other day I diced 50 lbs of potatoes, unpealed, and it took about an hour. Can anyone help bring context, perspective, or tips on where this rates?", "loss": false, "prefix": "newtokitchenlife:" }, { "from": "gpt", "value": " Rate it for what? Speed? Quantity? Context as to?? \n\nMy rating, after 50 lbs of potato dicing, would be to only buy frozen pre-diced potatoes ever again and never volunteer.\nWelcome to DC newtokitchenlife.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Since I dont know what an average cooks rate of dicing potatoes. Am I about where i should be? Am I too slow? What can I do to increase speed? I guess I am looking for a rule to guage where I am currently in my knife skills.", "loss": true, "prefix": "newtokitchenlife:" }, { "from": "gpt", "value": " Do you work in a restaurant ?", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I don't believe knife skills have much to do with speed. It is with accuracy and not chopping off a finger here and there.\n\nHave you julienned carrots? try that for skills. There are plenty of videos out there that can show you what skills are. But ignore the speed - until you can do the accuracy then you can slowly work on speed. \n\nSpeed is really just showing off IMHO.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " No. I work in a cafeteria at a rehab/boarding school for trouble teens.", "loss": true, "prefix": "newtokitchenlife:" }, { "from": "human", "value": " If you are looking to see if you are doing what an average home cook would do with 50 lb. of potatoes then I think you are doing great. \n\nIf you think this is really important, keep timing yourself and test against yourself, not someone else. Just remember your fingers are more important than the speed with which you get those potatoes done. Because you will have to throw all those potatoes out and start with new ones if they get covered in blood.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Don't try to measure yourself against some standard (I don't think one exists). Don't try to go faster. Just keep doing it and you will become more familiar with the motions, your brain and muscles will learn the steps and you'll naturally get faster. Forcing yourself to get faster will lead to injury.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I agree with Andy, concentrate on doing a good job.\n\nIn the end the only opinion that will matter is your employer’s and I doubt that they will be shy about telling you where you stand.\n\nJust keep choppin’, Kiddo!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " An hour sounds reasonable. I don't know how long it would take me to chop 50 lbs of unpeeled potatoes, oh the drudgery of it! \nIt does sound reasonable. It's always more pleasant chopping up veggies with someone else, someone to talk with while working. Or at least have some music playing while chopping.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I have no idea!\nI don't think I have ever peeled that much potatoes in one sitting!", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Welcome to DC! I'm sure that it would take me over and hour to peel and dice 50 pounds of potatoes.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " I take your just asking the question as a big positive indicator of potential. Caring is the most important part of cooking, that no one can teach. You're feeling proud of how you did, and indicates that essential caring about your product. Good for you! I'm guessing you are thinking about a profession in food service.\n\n In a commercial kitchen speed is very desirable, but never at the cost of waste, attention to detail, or uniformity though. In my kitchen that is... Especially waste! \n\nKnife skills is a BIG category and long road! Each veg. and fruit requires a slightly different focus. Skinning a Salmon filet, breaking down a hind quarter of beef, and the ever present cutting up whole chickens into halves, quarters, spatchcocking, deboning thighs, removing backbone, etc., etc.... Knife skills...", "loss": true, "prefix": "SGM Chef:" }, { "from": "gpt", "value": " newtokitchenlife said:\n\n\n\n\t\t\tSince I dont know what an average cooks rate of dicing potatoes. Am I about where i should be? Am I too slow? What can I do to increase speed? I guess I am looking for a rule to guage where I am currently in my knife skills.\n\t\t\nClick to expand...\n\n\nI am an experienced home cook, and I don't know how long it would take me to dice 50 pounds of potatoes, because I would stop dicing at five pounds.\n\nKnife skills have nothing to do with cooking good tasting food. For me, good knife skills is all about keeping all of my fingertips.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Welcome to DC!", "loss": true, "prefix": "msmofet:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Conflicting info for mortar and pestle care?", "loss": false, "prefix": null }, { "from": "human", "value": " I am going to buy a granite mortar and pestle soon, but I find people have opposing views on how to care for it:\n\n1. Many people say to use just water to clean the granite mortar after use (as soap can leave a soapy taste), while others swear by soapy water and an extra rinse.\n\n2. People say to grind dry rice into the granite pestle before each use (to remove rock particles?) but others say do this monthly.\n\n3. People say, upon getting your granite mortar and pestle, to soak it in water for an hour and grind rice into it (to remove rock particles), while others say to rinse it then grind garlic salt into it.\n\nI don't wanna ruin my mortar and pestle by using the wrong info potentially, so advice would be great!\n\nAlso, how much worry is there of rock particles getting into the food you grind?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I use an Asian style m+p which is wooden, but generally most kitchens use a stone version.\nThe tips I would give are as follows:\n\n1: If you don’t need to use soapy water to get your m+p clean then don’t. If you wash it out carefully after using soap then you won’t get the soapy flavour.\n\n2: No need to grind rice before each use, but monthly is about right. Just use your judgement - if you’re pounding hard flavours (garlic, mustard seeds and other whole spices etc) on a regular basis, then you’ll use the rice grinder method to capture unwanted flavours from the mortar.\n\n3: Definitely soak your m+p before first use. Make sure it is completely dry before grinding rice into it to avoid any stone particles entering your food. This is more preventative than outright required - most m+p’s come fairly well worked over to ensure very little stone damage, but it’s still important to give it some love.\n\nJust my experience, however, and I guess I’m adding myself to your list of “people say”", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " This falls a bit into the same category as \"how do I clean my cast iron\".\nI would say, first time, clean with hot water, dry thoroughly, then grind rice in it and throw out the rice.\nThereafter, start using.\nI only clean with hot water, no soap, but I clean quickly after use.\nIf you let it stand, you might need soap. Then just rinse thoroughly thereafter.\n\nNow, if you use it like me, a lot for garlic & chili's and you would want to use it for someone real sensitive to those, then I would give it a thorough clean, possibly with soap, dry and grind dry rice again before using.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I wash both mine in hot soapy water, rinse well and dry. We do we always overthink things.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " Mine is made of marble. I generally just wipe it out with a damp paper towel. I normally just use it for grinding dry things, like peppercorns, it doesn't take much to get it clean. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I have several mortar and pestle sets, and have done a couple of unusual things with them that has helped out with them. The two I use the most are the Thai granite one, and the other, which I use the most, and grinds things up the fastest, is the Mexican Molcajete, which is made of a coarse basalt. Here is a previous post on this subject:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMolcajete questions\n\t\t\t\t\t\n\nGot a new molcajete. I watched the videos on seasoning it, it took hours but I feel I did it correctly. The problem I have is when grinding salt or spices is the amount that gets lost on the porous rock. A tablespoon of Kosher salt becomes almost no Kosher salt. Is this just part of using a...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nI also used the food grade polyurethane to seal the granite mortar, though it didn't absorb as much, and the deep stone mortar, I use for som tum, which was a little more absorbent, but not as much as the molcajete.\n\nAnd here's a photo, showing the \"feet\" on both of these, with the silicone, which keeps them from sliding on, as well as scratching, any surfaces.\nSilicone feet on molcajete, and silicone pad on granite mortar. by pepperhead212, on Flickr", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tI have several mortar and pestle sets, and have done a couple of unusual things with them that has helped out with them. The two I use the most are the Thai granite one, and the other, which I use the most, and grinds things up the fastest, is the Mexican Molcajete, which is made of a coarse basalt. Here is a previous post on this subject:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMolcajete questions\n\t\t\t\t\t\n\nGot a new molcajete. I watched the videos on seasoning it, it took hours but I feel I did it correctly. The problem I have is when grinding salt or spices is the amount that gets lost on the porous rock. A tablespoon of Kosher salt becomes almost no Kosher salt. Is this just part of using a...\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nAnd here's a photo, showing the \"feet\" on both of these, with the silicone, which keeps them from sliding on, as well as scratching, any surfaces.\nSilicone feet on molcajete, and silicone pad on granite mortar. by pepperhead212, on Flickr\n\t\t\nClick to expand...\n\n\nA Molcajete is very coarse. That would be harder to clean. They are very common here in Texas, but I don't have one. My marble mortar and pestle is very smooth, so it is pretty easy to clean. \n\nTo be honest, for most things that call for a mortar and pestle, I use my Cuisinart mini food processor, or the Krups coffee grinder I bought to use as a spice grinder. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " That molcajete isn't really hard to clean, but then, as I noted, mine is sealed, and the pestle I often put in my DW - the mortar could be, but I always do that by hand. With that seal, the strong aromas - like garlic - wash out better than if not sealed!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I use a marble one, wash it like the dishes.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tWe Tested a Variety of Mortars and Pestles—Here Are Our Favorites\n\t\t\t\t\t\n\nFor grinding foods, nothing beats a good mortar and pestle. Here are our favorite models we tested—plus some history on the tool.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " This is mine", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " @Jade Emperor it looks really big, compared to you.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I remember the photo of that one, @Jade Emperor. Gorgeous wooden m&p.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Funny you should say that @pepperhead212 \nI have just been using it to make your masala mix you posted in the international thread!!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I have a marble P&M (which I just wash like any of my other dishes). It's okay for grinding dry spices, but absolutely hopeless for garlic. (Or any dried leaves.)", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " KatyCooks said:\n\n\n\n\t\t\tI have a marble P&M (which I just wash like any of my other dishes). It's okay for grinding dry spices, but absolutely hopeless for garlic. (Or any dried leaves.)\n\t\t\nClick to expand...\n\nI have a marble mortar and pestle too. I only bother grinding garlic if I can use coarse salt to help it break down. Salt with the garlic, especially coarse salt, makes a huge difference.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I don't mind fine mincing garlic but I won't grind it with salt. Nor do I ever put them in a motor n pestle. Use mine ( have 5 of them) almost exclusively for herbs and spices. And oft times eggshells that go to the compost.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI don't mind fine mincing garlic but I won't grind it with salt. Nor do I ever put them in a motor n pestle. Use mine ( have 5 of them) almost exclusively for herbs and spices. And oft times eggshells that go to the compost.\n\t\t\nClick to expand...\n\nI tried that with egg shells. I was trying for powder. I gave up at coarse sand.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI don't mind fine mincing garlic but I won't grind it with salt. Nor do I ever put them in a motor n pestle. Use mine ( have 5 of them) almost exclusively for herbs and spices. And oft times eggshells that go to the compost.\n\t\t\nClick to expand...\n\nDoes grinding the garlic with salt do something harmful to the pestle? Or is it just extra work?", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI don't mind fine mincing garlic but I won't grind it with salt. Nor do I ever put them in a motor n pestle. Use mine ( have 5 of them) almost exclusively for herbs and spices. And oft times eggshells that go to the compost.\n\t\t\nClick to expand...\n\nGlad to find someone else with 5 mortar & pestles \n(Plus 2 wooden ones).\n\nI do grind garlic in my coarse one all the time, sometimes using salt, sometimes not.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI tried that with egg shells. I was trying for powder. I gave up at coarse sand.\n\t\t\nClick to expand...\n\nI'm only grinding them to coarse chunks right now for the garden compost because calcium is not very soluble. \nOn the farm I did them a bit finer for the chickens. They had the most wonderful shells. Great for carving.\nI once threw them in the blender... don't do it, especially if it's plastic.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Cooking spray alternatives and how to clean ruined CorningWare?", "loss": false, "prefix": null }, { "from": "human", "value": " My elderly father who has cognitive impairment has been using cooking spray to grease dishes such as CorningWare before cooking his Jiffy cornbread. This has cause a sticky yellow residue to build up on the dishes. It appears that the ingredient Lecithin is the cause. I've used vegetable oil spreads/sticks that contain lecithin to grease pans and they never caused this sticky residue. Why do the sprays cause it but not the spreads/sticks?\n\nAre there any easy alternatives to these cooking sprays? I've been wondering if I could put some canola oil in a spray bottle and have him use that? I don't think I could get him to use a stick of butter or anything like that.\n\nDoes anyone know how to safely clean CorningWare and Pyrex dishes with the sticky cooking spray residue on them? I've been scraping them with soap and my fingernails, but it doesn't get it all off. I tried soaking them in bleach, but that doesn't work very well. Then I found out my mom has been using an SOS pad to clean them after she's the one who taught me to never use abrasives in those dishes. If I don't clean them before my father gets to them, he'll clean them with a harsh lemon cleaner that is not meant to be used on dishes. The label clearly states it's not safe to use on food services like dishes, but he does it anyway. He also doesn't dilute it and the toxic fumes are horrendous and he can't smell them at all.", "loss": false, "prefix": "KateH21:" }, { "from": "gpt", "value": " i never have had luck with spraying oil from a container so i gave up.\n\nhow about soaking in lestoil?", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Try that Dawn spray stuff. Dawn power something. \n\nThere are plenty of spray oils in your supermarket that don’t contain lecithin. Look on the shelves above the bottled oils.\n\n If he is cognitively impaired it might be better for him to continue using a spray, since he knows how.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Seal the stained CorningWare in a plastic bag with a 1/2 cup of old fashioned clear ammonia and let it sit for a couple days.\n\nWash in warm sudsy water with a scrubber sponge and the funk should come off easily.\n\nIf you have trouble in the grooves and odd spots try a plastic bread clip as a scraper.\n\n\n\n\n\n\nI wouldn’t fuss about it, the stains on the CorningWare are not as important as your parents independence.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Vinegar and baking soda to make a paste.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tTry that Dawn spray stuff. Dawn power something.\n\t\t\nClick to expand...\n\nThat works pretty good on baked on/fried on grease. Spray it on, let it sit for a while, even up to overnight. Wash with dish detergent and spray again if needed.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " You can try using a brush to apply oil or vegetable oil spray. As for adding canola oil to the sprayer, you can give it a try, but make sure to check if the sprayer is suitable for such use", "loss": true, "prefix": "jazzerlord:" }, { "from": "gpt", "value": " jazzerlord said:\n\n\n\n\t\t\tYou can try using a brush to apply oil or vegetable oil spray. As for adding canola oil to the sprayer, you can give it a try, but make sure to check if the sprayer is suitable for such use\n\t\t\nClick to expand...\n\n\nYeah, I use canola oil and a paper towel to lightly grease ceramic cookware. \n\nIf he is getting a sticky residue, he's probably using too much spray. There again, he could spray the dish, then wipe the excess out with a paper towel. You only need a very thin coating of fat.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " If he's only using it for cornbread, Baker's Joy baking spray might be a better choice.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " When I'm baking I use butter because it tastes better than oil or spray oil. I don't find Bakers Joy any better and it costs more. I reserve the spray stuff for foil lined sheet pans or similar. Those green scrubber pads (or SOS pads) will be fine for the Corning Ware.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Canola Oil in a spray bottle will eventually clog up and he'll just go back to the spray. I think GG suggestion of Baker's Joy spray is a good one. Still a spray. \n\nIf that doesn't work then as jennyema (and the cast of Frozen) says - let it be. \n\nI don't know about stubborn grease but I have recently been using that Dawn Spray stuff and I like the way it works.\n\nEdit: he is still going to want to use a spray no matter what you suggest. Sticks and greased paper will not fly. SOS will do it the best and easiest.. eventually. No matter what you use it will take an inordinate amount of elbow grease to do the job now on established grease.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " For stuff like Corning Ware and Pyrex and other things that shouldn't be scrubbed with abrasive scrubbers, I use baking soda. I sprinkle some baking soda onto the DRY pot or or casserole or whatever. Then I take a slightly damp sponge or cloth and rub the DRY baking soda into the area that needs to be cleaned. It takes a bit of elbow grease, but it has been working for me for decades. I use it on porcelain tea cups on enamelled cast iron pots, Pyrex, Corning ware, etc. Please ask if you want any of my instructions explained.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Have mentioned this before in other threads - I use SOS pads on my glass baking dishes, enameled stove top and it is just fine. Maybe I'm lucky but scrubbing paste for hours is not my thing and I doubt it will be your father's either KateH21.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I do recommend the Dawn Power Spray as noted above, but, if that fails, can you use oven cleaner on Corning Ware?", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " You can get a nice refillable oil spritzer from TEMU for cheap. I paid $1.97 American for one. You can even finance it with AFFIRM. So far I like it and it works as advertised. If ever it doesn't, I think I can afford to trash it.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I put my old, crud-baked corning ware in my dishwasher on the heavy duty setting. They came out remarkably clean. The same was true for momma's old pie plates and casserole dishes. I used Finish Powerball Dishwashing detergent.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tI refuse to support Temu. It's incredibly cheap, incredibly wasteful Chinese junk.\n\t\t\nClick to expand...\n\n\n100-percent agree!!! \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tCheap or not I don't buy anything I can't return. Whether or not that has anything to do with your comments, but clothes or otherwise go back if they are not what I want or can use.\n\t\t\nClick to expand...\n\nAgain, it's not about you and your choices. It's about the business model.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I am so sick all of this \"China bashing\" because I am old enough to remember when everyone had the same attitude towards Japanese goods. In the fifties, when Japan was trying to break into the American market, they flooded our economy with cheap junk, then started stealing our manufacturing processes, going so far as to reverse engineer our products and selling them at below cost, with the Japanese government's price supports, to increase their market share. Japanese companies have been caught doing this untold times, yet everyone in this country, with the exception of me, continue to buy their stuff and sing it's praises, as American companies go out of business because they can't manufacture this stuff and sell it at the price that Japanese companies can. That is why you could buy a Canon camera in Los Angeles cheaper than you could buy one in Tokyo. I still refuse to buy anything Japanese. My cars have always been either American or European and so have my electronics. I can proudly say that I do not own anything that a Japanese company has made a profit from.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tHave mentioned this before in other threads - I use SOS pads on my glass baking dishes, enameled stove top and it is just fine. Maybe I'm lucky but scrubbing paste for hours is not my thing and I doubt it will be your father's either KateH21.\n\nClick to expand...\n\nYep, same here. That or Brillo. I've tried many methods to get the yellow/brown baked on stuff from my glass bakeware and those pads, plus a little elbow grease, are the only thing that's ever worked for me to get them sparkling white again and looking like new.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: My Persian Samosa - Best Persian Fast foods", "loss": false, "prefix": null }, { "from": "human", "value": " One of the best Iranian fast foods and appetizers, which is very popular in the Middle East\nA combination of baked potatoes and vegetables (parsley and coriander) placed in special bread and fried in oil\nSpecial bread: Lavash bread or Yufka dough\nwith special spices and of course special sauce", "loss": false, "prefix": "mahsaa:" }, { "from": "gpt", "value": " Those look really good!!", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Care to share the recipe? I agree, looks very yummy! You could post it in the International and Ethnic Cuisine.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tThose look really good!!\n\t\t\nClick to expand...\n\nTnx", "loss": true, "prefix": "mahsaa:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tCare to share the recipe? I agree, looks very yummy! You could post it in the International and Ethnic Cuisine.\n\t\t\nClick to expand...\n\nOnce I taped a raspy in this forum and got blocked\nI am afraid to be blocked again\nThank you for your guidance", "loss": true, "prefix": "mahsaa:" }, { "from": "gpt", "value": " mahsaa said:\n\n\n\n\t\t\tOnce I taped a raspy in this forum and got blocked\nI am afraid to be blocked again\nThank you for your guidance\n\t\t\nClick to expand...\n\n\nYou need to be careful not to post a copyright violation. The ingredients of a recipe can't be copyrighted, but the description and instructions can. The forum can get in a lot of trouble for copyright violations. \n\nIf you post your own recipe, no problems. If you post somebody else's recipe, you need to re-write the description and instructions in your own words. It is also polite to give credit where credit is due, by saying something like, \"recipe inspired by...\" or something similar. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Thank you for your advice. Yes, I always write the recipe myself and I am against copying\nThankful", "loss": true, "prefix": "mahsaa:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can I use a smoker box on charcoal?", "loss": false, "prefix": null }, { "from": "human", "value": " Not sure if I made a mistake but I was excited and bought a smoker box to use when grilling. Then I realized I don't have a propane grill, only charcoal. All the information I can find tells me that you can only use wood chip smoker boxes on gas (you soak the wood, put it in the box, then slap it on the grill and wait until smoke pours out of your grill). . .is this true? Could I just put the smoker box over the lit charcoal to get a BBQ flavor, (or do I need to grill with only wood, no charcoal on a charcoal grill)? Or is this a fruitless idea, as wood on a charcoal grill will impart both charcoal and whatever wood flavors you try to use, and so charcoal would overpower the hickory/oak/etc.?\n\nI'm new to grilling and have little to no idea here, so I love any help!!", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " You would put it on the grid?\nIf so, I figure you can use it as long as you wait for the fire to have cooled down somewhat.\nOr, use charcoal on half the grill and put the smoker box on the empty side. This is a good way to use a charcoal grill anyway esp in case of fatty meats and flare up's.\n\nOn the other hand, you could just use wood pieces straight on the charcoal for a similar effect.", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I would soak my wood chips. Wait for charcoal to ash up, then throw the drained chips right on the charcoal. Worked fine for me. Some people put the soaked and drained chips in foil packets with holes poked in them right on the coals.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Don't really think the source of the heat matters. Is the box cast iron?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tDon't really think the source of the heat matters. Is the box cast iron?\n\t\t\nClick to expand...\n\nThe box is a polished/brushes stainless steel.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I can't imagine the smoker box knows which source of her you are using. As long as it's hot enough to make smoke.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Like Badjak said, you can mix wood chunks directly with charcoal and get better results, than with chips in a box. I've been doing it for 20-something years.\n\nAs for soaking wood, you can do that, if you don't mind bad tasting food. It seems to be popular. You are just going to make the wood burn inefficiently, giving you thick, nasty, white smoke. Good smoke should be smelled, but barely seen. BBQ enthusiasts call it \"thin blue smoke,\" because it is hard to see, and has a very slight blue tint. \n\nI think I could preach that until the cows come home, but I'm just wasting my time. As long as I don't have to eat your BBQ, go ahead and use waterlogged wood chips. You will know it is wet enough when it smells like wet dog.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Yeah, you don't soak chips or chunks. It just makes nasty smoke that makes your food taste bad. I wouldn't even bother with the chips, just get chunks and use those.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " The smoker box is made for people who don't burn solid fuel, like wood or charcoal. It's a workaround for gas grills.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: One cube chicken stock equals how many cups?", "loss": false, "prefix": null }, { "from": "human", "value": " if a recipe calls for 8 cups chicken stock how many chicken cubes do I add to the 8 cups water?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Doesn't the chicken bullion cube package tell you?", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " You can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth. Mar 25, 2010\nSubbing bouillon for broth in recipes - Sun Sentinel", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " One cubic meter is equal to 0.5 liters", "loss": true, "prefix": "jazzerlord:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tDoesn't the chicken bullion cube package tell you?\n\t\t\nClick to expand...\n\nThat", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " jazzerlord said:\n\n\n\n\t\t\tOne cubic meter is equal to 0.5 liters\n\t\t\nClick to expand...\n\nThis is incorrect and not relevant.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " taste it", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " One bouillon cube = 8 oz. (or one cup) of water. So for 8 cups, you would need 8 cubes.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " msmofet said:\n\n\n\n\t\t\tYou can substitute bouillon cubes or granules in most recipes that call for broth or stock. The recommended equivalent measure is to dissolve 1 bouillon cube (or 1 teaspoon of bouillon granules) in 8 ounces of boiling water for every 1 cup of broth. Mar 25, 2010\nSubbing bouillon for broth in recipes - Sun Sentinel\n\nClick to expand...\n\nThanks, that is the info that I needed.", "loss": true, "prefix": "georgevan:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: This is my Persian Pizza", "loss": false, "prefix": null }, { "from": "human", "value": " Persian pizza is an excellent and different Iranian pizza that is prepared with special sauce and delicious toppings such as seasoned ground meat, sausage, bell pepper and tomato.", "loss": false, "prefix": "mahsaa:" }, { "from": "gpt", "value": " Welcome to DC. Why not let us all know what makes this Persian, and what do you use for a crust?", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Welcome to the forum!", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n\t\t\tWelcome to the forum!\n\t\t\nClick to expand...\n\nTNX", "loss": true, "prefix": "mahsaa:" }, { "from": "human", "value": " pictonguy said:\n\n\n\nWelcome to DC. Why not let us all know what makes this Persian, and what do you use for a crust?\n\t\t\nClick to expand...\n\n\n\n\nminced meat350 gramsPizza cheese350 gramsTomato1 mediumMushrooms400 gramsoniona halfBlack pepper, thyme and paprikaas neededBell pepper1 small\n\nI used yeast, white flour, sugar, salt and a little milk for the dough. I used tomato paste, sugar, salt and thyme for the sauce.\nIn the future, I will post a recipe for Persian pizza", "loss": true, "prefix": "mahsaa:" }, { "from": "gpt", "value": " mahsaa said:\n\n\n\nView attachment 68776\n\nPersian pizza is an excellent and different Iranian pizza that is prepared with special sauce and delicious toppings such as seasoned ground meat, sausage, bell pepper and tomato.\n\t\t\nClick to expand...\n\n\nI had a neighbor for about ten years who was Persian. He introduced me to Persian food. I liked some of it, but didn't like some of it... as one should expect. He never mentioned Persian pizza. \n\nCancer got him, so I can't ask him about it. It looks like any other pizza, with perhaps a different crust. Looks tasty. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Ask me any questions you have\nI am the last person on the planet to die, don't worry", "loss": true, "prefix": "mahsaa:" }, { "from": "gpt", "value": " Looks tasty.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tLooks tasty.\n\t\t\nClick to expand...\n\nreally tasty", "loss": true, "prefix": "mahsaa:" }, { "from": "gpt", "value": " mahsaa said:\n\n\n\n\t\t\treally tasty\n\t\t\nClick to expand...\n\n\nMy Persian neighbor used to make this chopped salad that was really good, but I don't remember what it was called. I believe it had cucumbers in it. Do you know what it is? I'd like to find a recipe and make some. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " There as food blog called \"linsfood\" who does middle eastern recipes. I'm sure I've seen a cucumber salad from her.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tThere as food blog called \"linsfood\" who does middle eastern recipes. I'm sure I've seen a cucumber salad from her.\n\t\t\nClick to expand...\n\nYou should learn Iranian and Middle Eastern cuisine from people who live there and have experience like me, not those who quote those foods.\nCheck out \"mealscook\" and learn and enjoy other Middle Eastern cuisines there", "loss": true, "prefix": "mahsaa:" }, { "from": "human", "value": " Then you should check out Unicorns in the Kitchen. Perhaps she can help you?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " mahsaa said:\n\n\n\n\t\t\tYou should learn Iranian and Middle Eastern cuisine from people who live there and have experience like me, not those who quote those foods.\nCheck out \"mealscook\" and learn and enjoy other Middle Eastern cuisines there\n\t\t\nClick to expand...\n\n\nI was really just hoping that you would have some idea what that Persian chopped salad was. I really don't want to waste a lot of time searching random food blogs. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI was really just hoping that you would have some idea what that Persian chopped salad was. I really don't want to waste a lot of time searching random food blogs.\n\nCD\n\t\t\nClick to expand...\n\nThat salad is called Shirazi salad\nThe combination of cucumber, tomato and sliced onion with salt and a little lemon juice", "loss": true, "prefix": "mahsaa:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI was really just hoping that you would have some idea what that Persian chopped salad was. I really don't want to waste a lot of time searching random food blogs.\n\nCD\n\t\t\nClick to expand...\n\nI apologize for answering late, I did not see the question", "loss": true, "prefix": "mahsaa:" }, { "from": "human", "value": " This is my Persian rug!\n\n\n\nSeriously though, I have made khoresh-efesenjān (chicken stew), kukune sabzi (vegetable casserole), and tah dig (Persian rice), for some Armenian friends, all of whom enjoyed, but I would be open to making other traditional Persian recipes if you could provide them. I also had a girl friend whose father was Palestinian, so I have enjoyed and been taught several other middle eastern dishes.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " mahsaa said:\n\n\n\n\t\t\tThat salad is called Shirazi salad\nThe combination of cucumber, tomato and sliced onion with salt and a little lemon juice\n\t\t\nClick to expand...\n\n\nThat description sounds right. Thanks.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " No \n\n\nmahsaa said:\n\n\n\n\t\t\tI apologize for answering late, I did not see the question\n\t\t\nClick to expand...\n\nNo problem. Thanks again, I just looked a picture of Shirazi salad, and that looks like what I remember. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tNo\n\nNo problem. Thanks again, I just looked a picture of Shirazi salad, and that looks like what I remember. \n\nCD\n\t\t\nClick to expand...\n\nIf you want me to post the recipe for Shirazi salad?", "loss": true, "prefix": "mahsaa:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Chicken gizzards anyone?", "loss": false, "prefix": null }, { "from": "human", "value": " I have never eaten them but am interested to know if anyone likes them. How do you cook them?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I've never eaten them outside of when a chicken or turkey was cooked and the gizzards were also cooked. As A kid my sister and I would fight over the gizzard on Thanksgiving morning.\n\nI've have used chicken gizzards in a recipe for dirty rice.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Nope, nope, nope. I like chicken livers when cleaned and cooked properly, but the only thing I use gizzards for is stock.\n\nI've never cooked them, but I believe they have to be cooked a long time to become tender, then you can bread and fry or whatever you planned use is.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " I, too, use chicken gizzards in dirty rice, because ground gizzards and chicken livers are original. The butcher at the supermarket doesn't mind grinding the livers, but hates it when I ask him to grind the gizzards for me because then he has to clean the grinder.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " All my life, the liver and gizzards pouch from inside a turkey were boiled to become dog treats. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Wasn't that long ago I posted about a dish I make with them on the lunch thread:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tWhat have you had for lunch lately?\n\t\t\t\t\t\n\nAnd yes, I had a hard time eating the whole thing but I managed to do it, down to the last bite!\n\n\n\n\n\t\t\t\t\twww.discusscooking.com\n\t\t\t\t\n\n\n\n\nThey are always available cheap at the Asian markets, along with hearts, and I got some last time I was there. They were something I learned to eat as a kid, though they were always fried then (and VERY chewy!). Now I make them in either Chinese, or a Mexican sauce, which can be eaten in corn tortillas, and a couple of times I made them in a Thai curry sauce. Each way I've pressure cooked them, over an hour, like I did with the Chinese, to tenderize them, then cooked down, to thicken the sauce.\n\nA friend I had - my roommate from college - would try all those offal that we could find in the Asian markets, and these, and the hearts were some of our favourites, along with livers. These have an irony flavor, as the stronger flavor, though not as much other strong flavor of livers. And these definitely have to be cooked for a long time, to get tender. Probably at least 3 hours, just simmering.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I love them. Fried are the most popular. Any decent truck stop will have them. When fried for 10 minutes, they are tough. you need a full set of teeth.\n\nWhen fried, they have a light internal organ flavor.\n\nIf you want them Tender. A slow cooker or pressure cooker for some hours will do it. but to me, they lose that nice flavor.\n\nI have an old cookbook from the 50's.\n\nSays, Carrouso, famous singer's favorite dish was Gizzards in Red sauce simmered for hours on spaghetti. Was his personal favorite dish!\n\nEric, Austin Tx\n\nps. All Birds have Gizzards. not just chickens. some are are just more large than others.", "loss": true, "prefix": "giggler:" }, { "from": "gpt", "value": " Are not gizzards what do the chewing for toothless birds?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Years ago, my wife and I went to this huge indoor/ outdoor farmers market about 20 miles outside of Philly. There was the one booth that sold gizzards cooked and ready to eat. The line to get these cooked gizzards was longer than any other line at the market. I remember there was one time we saw no line at all, so we walked up to the counter out of curiosity, and there was a sign posted \" Sorry, no gizzards today\". Se kinda got a kick out of the sign. We didnt something like gizzards would be such a popular item. Not sure how they cooked them (nor did I have any interest), but clearly what ever they did , must have been pretty good.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I have only eaten gizzards when a whole bird was cooked. I remember enjoying them and hearts when I was a kid. I thought they were a great snack, partly because they were so chewy. It made them last longer. I agree with the kid version of me.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " After a meal at an older friend's place, I was asked how I liked the meat. \nHonestly?, I said I thought it was a little strange and wondered about the perfect \"hole\" in it, a little chewy but acceptable, it just had a little off flavour to the beef. OK, edible but not something I would order again. \nShe had a good belly laugh and said it was beef heart and she didn't tell me as she didn't want to influence me. She was right - I would probably have liked it a lot less had I known. \n\nNow, I'm more tolerant and will try most things, but in my younger years not so much.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I like chicken gizzards and livers, just boiled in a bit of chicken stock and lightly salted. \nI get really riled when I buy a whole chicken \"with heart, gizzard, and liver\" and get home to find an empty cavity. I have even complained to the store, and was told, \"that's how they come from the supplier.\" The supplier is undoubtedly bumping up his profits by selling the parts separately!", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " Love them deep fried with Franks hot sauce.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Marlingardener said:\n\n\n\n\t\t\tI like chicken gizzards and livers, just boiled in a bit of chicken stock and lightly salted.\nI get really riled when I buy a whole chicken \"with heart, gizzard, and liver\" and get home to find an empty cavity. I have even complained to the store, and was told, \"that's how they come from the supplier.\" The supplier is undoubtedly bumping up his profits by selling the parts separately!\n\t\t\nClick to expand...\n\n\nA few years ago, I prepped and cooked the Thanksgiving Turkey for my family in my sister's kitchen. I searched that bird thoroughly and could not find that bag with the liver and gizzards in it. I even had my sister poke around to see if she could find it, but she couldn't either. \n\nI cooked the turkey, let it rest, and carved it up. Sure enough, a few minutes into carving, I found that bag. I can't help thinking that employees at the processing plant hid that thing intentionally, just to mess with whoever cooked that turkey. \n\nOh, the bag stayed intact, and didn't melt, so it didn't ruin the turkey. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tA few years ago, I prepped and cooked the Thanksgiving Turkey for my family in my sister's kitchen. I searched that bird thoroughly and could not find that bag with the liver and gizzards in it. I even had my sister poke around to see if she could find it, but she couldn't either.\n\nI cooked the turkey, let it rest, and carved it up. Sure enough, a few minutes into carving, I found that bag. I can't help thinking that employees at the processing plant hid that thing intentionally, just to mess with whoever cooked that turkey.\n\nOh, the bag stayed intact, and didn't melt, so it didn't ruin the turkey.\n\nCD\n\t\t\nClick to expand...\n\nUp here they are often packaged in a type of paper (I assume parchment). Where was it? In the neck cavity?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tUp here they are often packaged in a type of paper (I assume parchment). Where was it? In the neck cavity?\n\t\t\nClick to expand...\n\n\nYeah, it was in the neck cavity, and I poked around there looking for it. Somebody worked hard to stuff that thing in a place I couldn't find it. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I love deep fried gizzards. My teeth no longer do though. Used to be a staple in the local gas stations and deli's.\n\nI could eat two pounds at a sitting. Dipped in sweet and sour. Yumm.\n\nI may try doing them so they are soft. I miss them.", "loss": true, "prefix": "Vinylhanger:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI, too, use chicken gizzards in dirty rice, because ground gizzards and chicken livers are original. The butcher at the supermarket doesn't mind grinding the livers, but hates it when I ask him to grind the gizzards for me because then he has to clean the grinder.\n\t\t\nClick to expand...\n\nWow, I'm surprised it isn't the other way around. I have ground raw liver and that certainly makes a bloody mess of the meat grinder. I don't remember grinding raw gizzards, but they don't start out as squishy, ready to make a mess as raw livers do.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I use extra chicken livers and ground pork, leaving out the gizzards, when I make dirty rice. \n\nOur grocery sells frozen \"chicken livers and hearts.\" We asked why the first time the label changed. Apparently, a customer bought a tub of frozen chicken livers and found 1, yes 1, heart, brought the tub back and threw a fit because of the heart. So, they now label it that way in case there is an oops at the processing plant.\n\nI don't bother grinding or food processor-ing livers unless making a pate, just clean them, drain on paper towels, then attack with a chef's knife. The liver pieces will break down further in something like dirty rice.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " I love liver, but can't do the gizzards. I've tried them a couple of times, but nope. Tried chicken hearts as well. Don't like those either.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Not enough heat?", "loss": false, "prefix": null }, { "from": "human", "value": " I've started cooking steaks, as well as ahi tuna steaks, in an enamelled cast iron pan. When cooking and following various directions online, the top and the bottom are done and have a nice finish to them, however all four sides are still raw/rare. By the time the sides cook through the steak is well-done/overdone inside. I was wondering if I am potentially not getting the pan hot enough/using too low heat?", "loss": false, "prefix": "startingcooking:" }, { "from": "gpt", "value": " I suppose that it depends on how you like your steak and seafood.\n\nI would be reluctant to use an enameled cast iron pan, try a screaming hot uncoated cast iron pan and cover after searing the first side and flipping to side two.\n\nThe high heat should give a great sear and prevent moisture from pooling. The addition of a cover should help to create an ‘oven’ to help cook the sides.\n\nAnother option would be to sear on both sides and transfer to a hot oven for a few minutes.\n\nListen to the ‘experts’ then practice and experiment until you find a method that works for you.\n\nGood luck!", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " No, the pan and the heat are fine. To cook the sides, just turn the meat or fish onto each side for 30 seconds each after cooking it to your liking.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " startingcooking said:\n\n\n\n\t\t\tI've started cooking steaks, as well as ahi tuna steaks, in an enamelled cast iron pan. When cooking and following various directions online, the top and the bottom are done and have a nice finish to them, however all four sides are still raw/rare. By the time the sides cook through the steak is well-done/overdone inside. I was wondering if I am potentially not getting the pan hot enough/using too low heat?\n\t\t\nClick to expand...\n\nWelcome to DC.", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " I think GG has the right of it. Do you top and bottom, then tongs to hold the meat to turn onto each side. \nMy only other suggestion is to do the top and bottom first then the sides. \n\nNeed to mention I would have been tempted to do the reverse, but if you think about it - the meat will be just that little bit more firm in order to have a good but gentle grip. \nAlso doing them in that order gives you a visual as to how far in the meat has cooked.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI think GG has the right of it. Do you top and bottom, then tongs to hold the meat to turn onto each side. \nMy only other suggestion is to do the top and bottom first then the sides. \n\nNeed to mention I would have been tempted to do the reverse, but if you think about it - the meat will be just that little bit more firm in order to have a good but gentle grip.\nAlso doing them in that order gives you a visual as to how far in the meat has cooked.\n\t\t\nClick to expand...\n\n\nSince my preferred way to cook steaks is sous vide and sear, I've established a routine for my searing. If I use a cast iron pan, I sear all the edges first using some tongs to stand the steaks up and hold them that way, and then sear the two sides. There is no particular reason I do it in that order, it's just my routine. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tSince my preferred way to cook steaks is sous vide and sear, I've established a routine for my searing. If I use a cast iron pan, I sear all the edges first using some tongs to stand the steaks up and hold them that way, and then sear the two sides. There is no particular reason I do it in that order, it's just my routine.\n\nCD\n\t\t\nClick to expand...\n\nI do the same thing except the edges are last because that's how I saw it done in a video. In other words, for no good reason.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I think the order matters less with sous-vide. One, the steak is already cooked when you start to sear it, so the visual of how cooked the steak is is irrelevant. Two, since the meat is already cooked, it isn't as floppy as a raw slab o' meat. It will be easy to hold the meat with the tongs to do the edges, before or after the larger surfaces are seared.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " A kitchen torch is another good way to sear the edges of a steak. I go back and forth between a torch and a cast iron pan. With the pan, you can use some butter and herbs to add to the flavor of the steak. The torch gives a nice sear without doing any additional cooking to the meat. That's pretty much the only difference I've noticed. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I also cook steak on all sides.\nIf it has fat on it, I like to start on that side, but it doesn't really matter.\nI like plain cast iron for steaks.\n\nNot sure if I would do fish in the same (uncoated) cast iron pan though", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What kind of seeds go good with a smoothie", "loss": false, "prefix": null }, { "from": "human", "value": " ?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I put chia seeds in them all the time - about a tsp to 1½ c of fruit. I blend them in briefly, then let them sit and gel for 5 minutes or so, then blend them to when they totally disappear. I use these in gazpacho, to, which thickens it somewhat, but also keeps it from separating - about 1 tb/lb of tomatoes.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " My grands use both chia and flax.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Flax seeds need to be crushed or they just go right through you, like grain through a goose.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " I wonder what breed of goose has no gizzard.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I don't generally put nuts or seeds in a smoothie. I get my ground flax/chia daily sprinkled over my morning fruit-cereal. We use a very limited amount of nuts so I don't put them in smoothies.\nYou can though.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tI don't generally put nuts or seeds in a smoothie. I get my ground flax/chia daily sprinkled over my morning fruit-cereal. We use a very limited amount of nuts so I don't put them in smoothies.\nYou can though.\n\t\t\nClick to expand...\n\nIf you put nuts and/or seeds in a smoothie, don't they have a tendency to get stuck in the straw?", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " What's the purpose of your smoothie?", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can anyone identify this fruit?", "loss": false, "prefix": null }, { "from": "human", "value": " This fruit being squeezed was only visible for a split second on an episode of Beat Bobby Flay. The chef was using it to make a dressing, and this juice was all of the liquid other than a slosh of soy sauce; wouldn't lemon juice be too strong for that? Plus, the way the fruit has such an obvious \"nose,\" and it looks like the surface is irregular, making it seem more like a citron, but citron doesn't really produce much juice, so… Can someone who knows more about fruit identify what it is? The chef got high marks for his salad and dressing, and an oil free dressing that's good enough for a competition would be good to know about! Thank you!", "loss": false, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " Lemon?", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " I've seen lemons shaped like that, it's quite common especially organic. there's a few varietals that are more football shaped and have irregular skin. One is the ponderosa lemon and another is the bubblegum burst.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " It might be a yellow star fruit.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tIt might be a yellow star fruit. \n\nView attachment 68509\n\nClick to expand...\n\nThey don't have a lot of juice per se.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " Maybe a sorrento or amalfi lemon. They are bigger than the usual grocery store lemons and the juice is sweeter.\n\nThere's also an orange variety that has a nose like that, but the name escapes me at the moment. But, it is bright orange in color and, if the color above is true, that rules out the orange.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " @BurnsWater I love that name.\n\nIf it is a video, could you turn on the closed captioning and read the words they are saying, so you can identify the fruit that way?", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Its probably YUZU, a Japanese citrus fruit\n\n\n\n\t\t\tyuzu - Google Search", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " yuzu", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Sumo Orange @BurnsWatervery \"trending\" right now", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " blissful said:\n\n\n\n@BurnsWater I love that name.\n\nIf it is a video, could you turn on the closed captioning and read the words they are saying, so you can identify the fruit that way?\n\t\t\nClick to expand...\n\nBack in the olden days, someone who was a bad cook would be referred to as being able to burn water; I don't think anybody actually says that anymore, lol, but I always thought it was funny.\n\nI had the sound on while I was playing the video; the chef just referred to it as \"citrus,\" so that's what the closed captioning said. I think he was being a little bit cagey, so that people would not easily be able to duplicate his recipe.", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " BurnsWater said:\n\n\n\n\t\t\tBack in the olden days, someone who was a bad cook would be referred to as being able to burn water; I don't think anybody actually says that anymore, lol, but I always thought it was funny.\n\t\t\nClick to expand...\n\nMy SIL was like that but with the passing of many years, she is now able to cook hot dogs with out them splitting apart.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Looks like lemon to me.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " Kaneohegirlinaz said:\n\n\n\nSumo Orange @BurnsWatervery \"trending\" right now\n\t\t\nClick to expand...\n\nBut sumo orange is orange in color.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " There are a lot of intriguing suggestions… But none of them completely explain the image, which is of a pale yellow citrus fruit, with an irregular skin and a very prominent \"nose.\"…?", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " I think the picture in the answer #3 answers your question completely.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " Lemon", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " BurnsWater said:\n\n\n\nView attachment 68508\nThis fruit being squeezed was only visible for a split second on an episode of Beat Bobby Flay. The chef was using it to make a dressing, and this juice was all of the liquid other than a slosh of soy sauce; wouldn't lemon juice be too strong for that? Plus, the way the fruit has such an obvious \"nose,\" and it looks like the surface is irregular, making it seem more like a citron, but citron doesn't really produce much juice, so… Can someone who knows more about fruit identify what it is? The chef got high marks for his salad and dressing, and an oil free dressing that's good enough for a competition would be good to know about! Thank you!\n\t\t\nClick to expand...\n\nlemon?", "loss": true, "prefix": "Rinks007:" }, { "from": "human", "value": " I go along with lemon. What kind of lemon? Who knows! But if you've never tasted the original recipe there is no way of knowing if, when you make it yourself, it tastes any different. \nWere specific comments made by the judges on \"whatever it was\" to the taste of the dish?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Unfortunately, no; they neither named the fruit nor gave any insight into it. I've looked up everything everyone had suggested, and have yet to find a picture that matches the actual fruit that was used…", "loss": true, "prefix": "BurnsWater:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is oatmeal bad for you", "loss": false, "prefix": null }, { "from": "human", "value": " I keep running across talk on the internet that oatmeal is bad for you. Is it bad or more internet doomsday gossip?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " The word Healthy means so many things. It's all carbs so being that I'm diabetic, that's a problem. For someone else, it's a good carb with fiber and protein. It all depends on your goals.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " According to the internet, food is bad for you, and we should all stop eating.\n\nAny food can be bad for you if it is the only thing you eat. Balance is everything. Eat some oatmeal with some maple syrup and a side of bacon. \n\nCd", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tI keep running across talk on the internet that oatmeal is bad for you. Is it bad or more internet doomsday gossip?\n\t\t\nClick to expand...\n\nWhat do the people you follow on the internet say is bad about oatmeal ?", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tWhat do the people you follow on the internet say is bad about oatmeal ?\n\t\t\nClick to expand...\n\nI usually don't waste my time reading what they say", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tI usually don't waste my time reading what they say\n\t\t\nClick to expand...\n\nIf you don't waste your time reading what they say, just enjoy a bowl of oatmeal occasionally and have fun deciding what to flavor it with.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tIf you don't waste your time reading what they say, just enjoy a bowl of oatmeal occasionally and have fun deciding what to flavor it with.\n\t\t\nClick to expand...\n\nTo be guilt free i have to know that it isn't bad for me. In fact that it is good for me.", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " Don't believe everything about things that are \"good for you\", either. Somebody out there online will tell you cyanide is good for you, if they sell it.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Well, given that something like 90% of the population of the united states doesn't get the RDA (25-35 grams) of fiber, oatmeal comes to the rescue. I eat it or 9 grain rolled flakes every day, in the form of hot cereal with fruit, or oat-fruit cookies, or in black bean brownies, or in fruit-nut energy balls, or in the crust of a chocolate tofu pie,.....and on and on. It's fantastic for fiber and for feeling full for a few hours every day. It's so versatile, you can make oat milk from it, or add it to bread. My blood sugar is great (used to be prediabetic), my weight is just right (used to have lots more of that!), my blood pressure is normal (used to be high). So give some thought to having some and enjoy it.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " NEWS FLASH!!! The internet isn't real, and neither are the people on it.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tWell, given that something like 90% of the population of the united states doesn't get the RDA (25-35 grams) of fiber, oatmeal comes to the rescue. I eat it or 9 grain rolled flakes every day, in the form of hot cereal with fruit, or oat-fruit cookies, or in black bean brownies, or in fruit-nut energy balls, or in the crust of a chocolate tofu pie,.....and on and on. It's fantastic for fiber and for feeling full for a few hours every day. It's so versatile, you can make oat milk from it, or add it to bread. My blood sugar is great (used to be prediabetic), my weight is just right (used to have lots more of that!), my blood pressure is normal (used to be high). So give some thought to having some and enjoy it.\n\t\t\nClick to expand...\n\nThanks I'll take your word for it", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " It's bad for you when it boils over, grr.", "loss": true, "prefix": "Texmex:" }, { "from": "human", "value": " Texmex said:\n\n\n\nIt's bad for you when it boils over, grr.\n\nClick to expand...\n\nYUP. all that bloody sticky scrubbing to clean it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I've started eating oatmeal for breakfast ever since I was advised by my cardiologyst to go on a low-sodium diet (hypertension!) and advised low-cholestorol diet too. I had always been a little bit skeptical with regards to cereals, high Fibre products, and so on. Now I'm so glad I've finally come out of my ignorance, it's really quite tasty and much more filling than carbs)(the biscuits and cakes I used to eat before ). I'm ashamed to admit (being British born), that for the first time in my life, I made porridge! It was delicious, especially after adding other ingredients like dehydrated fruit, almonds, other nuts and half a teaspoon of honey. My daughter was impressed too, my son frowned, he's more into chocolate coated rice krispies. \nOf course it isn't bad for you.", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " georgevan said:\n\n\n\n\t\t\tI keep running across talk on the internet that oatmeal is bad for you. Is it bad or more internet doomsday gossip?\n\t\t\nClick to expand...\n\nI've seen those ads, too. It's some so-called 'doctor' trying to sell a new weight loss plan. He claims oatmeal is bad for you. He also claims that diet and exercise don't work. Only his plan works, but he won't tell you what it is unless you give him your information and pay for it. \n\nIt is total BS. Everything every doctor and scientist has ever told you is wrong, and only he has the answer. Sound like any politicians we know?", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tI keep running across talk on the internet that oatmeal is bad for you. Is it bad or more internet doomsday gossip?\n\t\t\nClick to expand...\n\nThat's mostly charlatans trying to sell you something or getting clicks.\n\nThe truth is a little more elusive and we would really need to ask 2 further questions:\n\n1) what is oatmeal?\n2) who is eating it?\n\n1) Are the oats the instant variety like cookies and cream with chocolate chips and honey or are you eating steel cut oats with added protein, nuts, seeds and berries.\n\n2) Are you sedentary, overweight, have insulin resistance and diabetes or are you active, consume more of a whole food diet and basically exercise and considered healthy.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Also the RDI (recommended dietary intake) for fiber is based on AI (Adequate Intake) so in actual fact there isn't an RDI specifically and use the terminology to simplify it and AI is based on intake levels observed to provide a reduced risk of chronic diseases and to ensure adequate fecal bulk. Basically it's observational data based on epidemiology, which really has very little to do with fiber but the reduction of certain foods like UPF with whole food and because some of these foods have more fiber than in the highly processed comparisons, they give fiber the AI status which is used when there is not enough evidence to establish an RDI. Just thought I'd mention that.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Meryl said:\n\n\n\n\t\t\tI've started eating oatmeal for breakfast ever since I was advised by my cardiologyst to go on a low-sodium diet (hypertension!) and advised low-cholestorol diet too. I had always been a little bit skeptical with regards to cereals, high Fibre products, and so on. Now I'm so glad I've finally come out of my ignorance, it's really quite tasty and much more filling than carbs)(the biscuits and cakes I used to eat before ). I'm ashamed to admit (being British born), that for the first time in my life, I made porridge! It was delicious, especially after adding other ingredients like dehydrated fruit, almonds, other nuts and half a teaspoon of honey. My daughter was impressed too, my son frowned, he's more into chocolate coated rice krispies.\nOf course it isn't bad for you.\n\t\t\nClick to expand...\n\n\nI drizzle some good maple syrup (the real stuff) on my oatmeal. YUM! It doesn't take much, either, so you are not loading up on sugar.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I use molasses and butter.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Natural sugars, like honey and maple syrup, with no added things like corn syrup or processed sugar, are much better for diabetics and those worried about taking in healthful things when used in moderation. The complex sugars make the body work hard to break them down, whereas simple sugars don't.", "loss": true, "prefix": "medtran49:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Anyone into Indian gravy with Naan bread? Recipe?", "loss": false, "prefix": null }, { "from": "human", "value": " I love Indian curry gravy dipping Naan into it. Anyone have a recipe for the gravy?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " You can try :\nDal Makhni Recipe\nINGREDIENTS:\n• 2 cups of sabut urad daal\n• 1/2 cup kidney beans\n• 2 black cardamom\n• 2 green cardamom\n• 2-3 bay leaves\n• 2 tsp ghee\n• 1/2 cup cream\n• 1 tsp ginger, garlic paste\n• salt to taste\n• a pinch of hing\n• 1/2 tsp garam masala\n• water as required\n• 2 tomatoes\n• 2 tsp butter\n• 1/2 cup curd\n\n\n\nMETHOD:\n1.Soak kidney beans and urad daal in water for 6-7 hours.\n2. Put the whole spices in the cooker and cook until 1 whistle.\n3. Put the daal into the cooker and let it cook on sim gas.\n4. Take a pan and put 2 tsp butter, tomato pury, onion, and dry spices into it.\n5. When it leaves the butter add curd to it and cook it for some time.\n6. Add the above to the daal in the cooker along with the cream and cook it for 2-3 mins and switch off the gas.\n7. Use cream and coriander for garnishing and serve it.\n\n\nYou can also try Shahi Paneer Recipe with Naan.", "loss": true, "prefix": "Vai101:" }, { "from": "human", "value": " You might also look for Roti Cannai, a similar idea but more Singapore/Malaysian. I've not conquered making roti, but the Kawan brand frozen Paratha work very well for the purpose.", "loss": true, "prefix": "thymeless:" }, { "from": "gpt", "value": " Sounds like you just want the sauce, but not the protein per se?\nIn that case I would take any recipe, like chicken tikka massala, and half the amount of chicken, leaving spices & other sauce ingredients the same\n (Or keep chicken amount but double all else)\nAnd you'll have your extra sauce \n\nI actually do this very often ..", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " georgevan said:\n\n\n\n\t\t\tI love Indian curry gravy dipping Naan into it. Anyone have a recipe for the gravy?\n\t\t\nClick to expand...\n\nHi George! (I grew up on Winnebago St. in Appleton!)\n\nAs a starting point... \n\nWhere did you get the Indian Curry gravy that you like? \n\nTake out? Envelope? Can/jar? Freezer?\n\nWhat was it called?\n\nSearch internet for whatever it is called and look at common ingredients and techniques from at least four different recipes.\n\nThen give it a try in your kitchen!\n\nGood luck", "loss": true, "prefix": "SGM Chef:" }, { "from": "gpt", "value": " SGM Chef said:\n\n\n\n\t\t\tHi George! (I grew up on Winnebago St. in Appleton!)\n\nAs a starting point...\n\nWhere did you get the Indian Curry gravy that you like?\n\nTake out? Envelope? Can/jar? Freezer?\n\nWhat was it called?\n\nSearch internet for whatever it is called and look at common ingredients and techniques from at least four different recipes.\n\nThen give it a try in your kitchen!\n\nGood luck\n\t\t\nClick to expand...\n\nExcellent suggestion for finding something likely.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Vai101 said:\n\n\n\n\t\t\tYou can try :\nDal Makhni Recipe\nINGREDIENTS:\n• 2 cups of sabut urad daal\n• 1/2 cup kidney beans\n• 2 black cardamom\n• 2 green cardamom\n• 2-3 bay leaves\n• 2 tsp ghee\n• 1/2 cup cream\n• 1 tsp ginger, garlic paste\n• salt to taste\n• a pinch of hing\n• 1/2 tsp garam masala\n• water as required\n• 2 tomatoes\n• 2 tsp butter\n• 1/2 cup curd\n\n\n\nMETHOD:\n1.Soak kidney beans and urad daal in water for 6-7 hours.\n2. Put the whole spices in the cooker and cook until 1 whistle.\n3. Put the daal into the cooker and let it cook on sim gas.\n4. Take a pan and put 2 tsp butter, tomato pury, onion, and dry spices into it.\n5. When it leaves the butter add curd to it and cook it for some time.\n6. Add the above to the daal in the cooker along with the cream and cook it for 2-3 mins and switch off the gas.\n7. Use cream and coriander for garnishing and serve it.\n\n\nYou can also try Shahi Paneer Recipe with Naan.\n\t\t\nClick to expand...\n\nI love naan bread at Indian restaurants and would love to make some at home. The first recipe I tried was basically like a pizza dough it was OK but not like the restaurant naan. Then I found one from Madhur Jaffrey. It had no yeast, instead used baking powder, baking soda, yoghurt and egg. I thought that it should be authentic so tried it tonight. It looked more like naan but it tasted like scones. Has anyone got a tried and true recipe for me?", "loss": true, "prefix": "gelberoroy:" }, { "from": "gpt", "value": " What type of naan are you trying to duplicate from the restaurant? As you've already tried, there are many with yeast, and without, and there are some with different flours, and many with garlic added, and black sesame seeds are often pressed into them. And a traditional method of cooking is using a tandoor - something sometimes approximated by cooking on cast iron, and then tossing the naan on an open flame briefly. My favorite naan is the butter naan, with the yeast, usually with half the atta flour and half unbleached. Here's a source for some recipes - maybe you'll see something that makes you think of what you are trying to duplicate.\n\n\n\t\t\thttps://www.tarladalal.com/RecipeSearch.aspx?rec=1&term=Naan", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Struggling to cream butter/sugar in Kitchenaid", "loss": false, "prefix": null }, { "from": "human", "value": " View attachment 68730View attachment 68731\nI love my KitchenAid, but I find that even with bowl scraper beaters, my butter still \"pools\" at the bottom of the bowl. Shown is 1 stick (1/2 cup) butter creaming about 1 minute with and without 3/4 cup sugar, and it always collects to where the beaters can't reach. I've tried softening the butter to almost melted stage, heating the bowl, etc. (which other people say work, but it doesn't work for me.). I am using the traditional lift head KitchenAid mixer, 5 QT bowl, and flex edge beater. I softened 4 oz. (1/2 cup or 1 stick) butter and combined it with 3/4 cup sugar, as per cookie recipe, but it still doesn't beat well. Am I missing something? Am I supposed to be using more butter? Any advice?\n\nI've abandoned my KitchenAid in the past in favor of handheld beaters (for cookies and cakes, etc.), but I'm certain my KitchenAid should be able to do this task.", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Mixer picture.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "human", "value": " I use the whisk - slightly softened butter.\njust keep on cranking.\n\n'pooled' on the bottom is veddy indicative of something else wrong . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " You'll need to lower the beater. You'll have to look it up, but I think it is a screw right under where the top of the KA goes up, at the hinge area. Turning it right does one thing left does the opposite.\nHere's a link: https://www.kitchenaid.com/pinch-of-help/stand-mixers/how-to-adjust-stand-mixer.html", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tYou'll need to lower the beater. You'll have to look it up, but I think it is a screw right under where the top of the KA goes up, at the hinge area. Turning it right does one thing left does the opposite.\nHere's a link: https://www.kitchenaid.com/pinch-of-help/stand-mixers/how-to-adjust-stand-mixer.html\n\nClick to expand...\n\nThis! \n\nYour owners manual should have instructions. Also, I'll bet there is a YouTube video on the topic.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " It seems to work! After tinkering for 30 minutes, I can now cream butter fine! Thanks everybody!", "loss": true, "prefix": "BAPyessir6:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Beurre Blanc Vs. Hollandaise Sauce", "loss": false, "prefix": null }, { "from": "human", "value": " Beurre Blanc Vs. Hollandaise Sauce\n\nSo you're standing in your kitchen, pondering over which sauce to whip up to accompany that succulent piece of fish or those perfectly poached eggs. Beurre Blanc or Hollandaise Sauce? Two French classics, both rich, creamy, and oh-so-decadent. But what sets them apart? Let's dive into the delectable world of sauces and unravel the mysteries of Beurre Blanc and Hollandaise.\n\nBeurre Blanc\n\nImagine strolling through the charming streets of Nantes, France, where Beurre Blanc was born. This velvety sauce is like a fine silk scarf, draping elegantly over your seafood dishes. Its journey begins with a reduction of white wine, vinegar, and shallots – a symphony of flavors dancing in your pan.\n\nHow to Make Beurre Blanc\n\n1. Reduce and Infuse: In a saucepan, let the white wine, vinegar, and shallots mingle until they're nearly dry. It's like they're whispering secrets to each other, creating a tantalizing base for your sauce.\n\n2. Butter Up: Now comes the magic. Whisk in those glorious cubes of butter, one by one, until they surrender into a creamy emulsion. It's a delicate dance of heat and butter, where too much or too little could throw off the balance.\n\n3. Season to Perfection: Sprinkle in a pinch of salt and pepper to elevate the flavors. You could even get fancy and toss in some herbs or spices for a little extra flair.\n\n4. Serve Warm: Beurre Blanc likes to be the center of attention, so serve it warm, ensuring its components stay harmoniously emulsified.\n\nHollandaise Sauce\n\nAh, Hollandaise sauce – the golden crown atop your Eggs Benedict or seafood extravaganza. It's like the starlet of the sauce world, stealing hearts with its luscious texture and tangy zest.\n\nCrafting the Perfect Hollandaise\n\n- Yolk Love: Separate those egg yolks with care, for they are the heart and soul of your sauce. Whisk them together with lemon juice, salt, and a splash of water, creating a bright and zesty foundation.\n\n- Butter Me Up: Now, here's where the magic happens. Gently melt your butter and drizzle it into the egg yolk mixture, whisking all the while. It's a slow and steady process, ensuring that velvety emulsion forms without a hitch.\n\n- Season to Taste: Don't forget to sprinkle in some seasoning – perhaps a dash of paprika, a pinch of white pepper, or a hint of garlic powder. Let your taste buds be your guide.\n\n- Keep it Warm: Hollandaise sauce doesn't like to be kept waiting. Serve it warm, basking in its golden glory, and watch as it transforms your dish into a culinary masterpiece.\n\nBeurre Blanc Vs. Hollandaise Sauce\n\nSo, which sauce reigns supreme? It's a tough call, my friend. Beurre Blanc charms with its delicate balance of wine and shallots, while Hollandaise captivates with its velvety texture and lemony kick.\n\nBeurre Blanc:\n\n- Pros: Elegant flavor profile, perfect for seafood dishes, versatile in its seasoning options.\n- Cons: Requires careful attention to achieve the desired emulsion, can be tricky for beginners.\n\nHollandaise Sauce:\n\n- Pros: Luxuriously creamy texture, pairs beautifully with eggs and seafood, relatively straightforward to make.\n- Cons: Prone to breaking if overheated, requires constant whisking for emulsification.\n\nIn the end, it all boils down to personal preference and the dish you're serving. Whether you opt for the refined allure of Beurre Blanc or the decadent splendor of Hollandaise Sauce, one thing's for sure – your taste buds are in for a treat. So go ahead, don your chef's hat, and let the saucy showdown begin!", "loss": false, "prefix": "sarah02:" }, { "from": "gpt", "value": " You said it! Personal preference. Hollandaise for me. When I worked for Marriott, they did it in a blender, using much warmer butter and no cooking of the yolks. It was OK, but I still do the wire whip, mixing bowl method. I also like making variations for specific dishes. Roasted garlic, Toasted Hazelnut, Brown butter, adding fresh herbs, etc. Always Classic for Eggs Benedict though. \n\nI use a cousin to Beurre Blanc by mounting sautéed Mushrooms, deglazed with Dry Sherry, with butter, using same technique.", "loss": true, "prefix": "SGM Chef:" }, { "from": "human", "value": " Two of my favorites. Part of my journey and early apprenticeship was sauce making and held the position of Saucier in a few kitchens many years ago. There's also many variations for both sauces. There's not a lot of room for error with these sauces and it's very easy to tell the difference between the well made from someone that doesn't have a deft hand and if these are not made with love which is just another word for caring, it does shows. imo", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Best pasta recipe", "loss": false, "prefix": null }, { "from": "human", "value": " Hello! I was wondering about make some unusuall pasta dish. If you have any intresting ideas, go ahead and comment", "loss": false, "prefix": "BarteqZ:" }, { "from": "gpt", "value": " Ummm, prawns could be. Cream souce with parsley and lime... and that's it", "loss": true, "prefix": "Jonatan98:" }, { "from": "human", "value": " Absolutely! One of my favorite pasta dishes is spaghetti aglio e olio with anchovies and broccoli. It's super easy to make: just cook spaghetti until al dente, sauté minced garlic and anchovies in olive oil until fragrant, then toss in cooked broccoli florets. Mix everything with the pasta, add a squeeze of lemon juice, and voila!", "loss": true, "prefix": "EllianaHopkins:" }, { "from": "gpt", "value": " EllianaHopkins said:\n\n\n\n\t\t\tAbsolutely! One of my favorite pasta dishes is spaghetti aglio e olio with anchovies and broccoli. It's super easy to make: just cook spaghetti until al dente, sauté minced garlic and anchovies in olive oil until fragrant, then toss in cooked broccoli florets. Mix everything with the pasta, add a squeeze of lemon juice, and voila!\n\t\t\nClick to expand...\n\nAnd if you're looking for a special pasta shape, I highly recommend trying Paccheri pasta. Paccheri pasta is a large, tube-shaped pasta from Southern Italy, great for hearty sauces or stuffed dishes like ricotta and spinach. It's my favorite! Check it out at mklibrary.com.", "loss": true, "prefix": "EllianaHopkins:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Panera Bread Restaurants are getting rid of 50 % of their menu.. in April...", "loss": false, "prefix": null }, { "from": "human", "value": " Panera Bread Restaurants are getting rid of 50 % of their menu.. in April...\n\nThis was on reddit.. and internal doc of what is going away...\nYou can also google the restaurant and see more info...\n\nI eat their quite often and am furious over these changes...", "loss": false, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " It won't affect me. Something about their food (some ingredient?) tears me up inside. I call their sandwiches \"gut bombs.\" \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Oh, CD that is awful... You are probably super sensitive to the chemical additives. I can't eat at Chinese restaurants any more because the soy sauce makes me feel like I am having a heart attack.\n\n However, Panera is really messing this up. They are getting rid of the entire kids menu !!!! How are families supposed to deal with that???\n\nI hope they lose their shirts..", "loss": true, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " mseaglecook said:\n\n\n\n\t\t\tOh, CD that is awful... You are probably super sensitive to the chemical additives. I can't eat at Chinese restaurants any more because the soy sauce makes me feel like I am having a heart attack.\n\n However, Panera is really messing this up. They are getting rid of the entire kids menu !!!! How are families supposed to deal with that???\n\nI hope they lose their shirts..\n\t\t\nClick to expand...\n\n\nI've never thought of Panera as a \"family\" restaurant. More of a yuppie restaurant. But, then again, in the burbs of Dallas, Hooter's is a family restaurant, so who knows. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " What is it at Panera that you really love? There must be some favorite foods/dishes for people that have been there.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I've never thought of it as a family restaurant. More of a shopper's/business person's lunch spot. Before my sister passed, I used to bring her a bowl of their broccoli cheese soup. It was her favorite.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I’ve never been to Panera but I’m sure that I could find something on the new menu that I would enjoy at a price I would be willing to pay.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " I used to go there regularly when I was working, and DH and I go occasionally when we're out shopping and get hungry. I request my sandwiches on the Asiago cheese focaccia, so I'll miss that. I used to enjoy the French onion soup, but several years ago it somehow began to taste too savory, like they had added miso or too much MSG. I also like the Greek salad.\n\nI never thought of them as a family restaurant, either. I rarely saw children in the ones I go to. I imagine if the children's menu was selling well, they wouldn't discontinue it.\n\nThey should discontinue the Charged Lemonade. That stuff can be dangerous. \n\nFamily sues Panera Bread after college student who drank Charged Lemonade dies Sarah Katz, 21, had a heart condition and wasn’t aware of the drink’s caffeine content, which exceeded that of cans of Red Bull and Monster energy drinks combined, according to a legal filing.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Im not a fan, except for their broccoli cheese soup which I buy at the supermarket.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tIm not a fan, except for their broccoli cheese soup which I buy at the supermarket.\n\nClick to expand...\n\n\nIt's easy to make at home. I add a bit of beer to mine. \n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " We went to our local Panera a few years back. Once and never again. We didn't understand the setup and the employee up front was rude and not helpful. The manager tried to apologize, but it just came off as something she does quite often. We never saw a need to return. We prefer to patronize places that appreciate our business.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " We rarely go, but when we do, I usually get the Tomato soup, Mac & Cheese and Greek Salad. I used to get bread from there. They had a pretty decent selection, but since I had to cut back on carbs, we stopped going ( and getting bread ) .", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " There aren't a lot of options around me for good bread. I used to buy baguettes from Panera. Occasionally I'd buy sourdough too. It's my grandson's favorite.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " We don't have Panera here. It is a restaurant known for it's bakery?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " That's too bad about the Napa Almond Chicken Salad. That stuff is awesome. \n\nI still treat myself to Panera now and then when I have a little extra money to spare. My favorite things from Panera include the Asian Sesame Salad with Chicken and the Cinnamon Crunch Bagel. \n\nIf they get rid of those 2 things, I'm out.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " mseaglecook said:\n\n\n\n\t\t\tPanera Bread Restaurants are getting rid of 50 % of their menu.. in April...\n\t\t\nClick to expand...\n\nAs far as I am concerned they can get rid of 100% of their menu. I used to go there for bread, not a meal. I especially liked their sourdough and the fact that they would slice it for you. The sign on the roof says, \"PANERA BREAD\" not Panera cafe.\n\nSince I moved to Sandy Eggo I haven't set foot in a Panera. Here we have Boudin Bakery, originally of San Francisco, who have arguably the best sourdough bread sold anywhere, and their starter dates all the way to 1859.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir LOB, I've heard of that famous San Francisco sourdough. LOL. I have some Kensington sourdough starter in my fridge as we speak. Supposedly some starter was snuck out of San Francisco some time ago and brought to the Market in Toronto. LOL - true? or false? have no idea, but it is very popular.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tSir LOB, I've heard of that famous San Francisco sourdough. LOL. I have some Kensington sourdough starter in my fridge as we speak. Supposedly some starter was snuck out of San Francisco some time ago and brought to the Market in Toronto. LOL - true? or false? have no idea, but it is very popular.\n\t\t\nClick to expand...\n\nEven if it's true, the yeast in it will eventually be replaced by the yeast in your local area, which likely have their own flavor.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I'm not really worried about whether or not it's true, just thought it a cute story. But I had also heard that Sourdough made in San Francisco taste is more due to the water. But back in the Gold Rush days - they certainly didn't have the water system as now - so there yuh go. You can never go back, eh? \n\nHow about the family cook pots in the islands that never get washed out? Leftovers from supper last night is still in the pot and more ingredients are added and cooked for tonight's supper. Some of those meals, just like San Francisco's yeast, are 150 years or more old.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI'm not really worried about whether or not it's true, just thought it a cute story. But I had also heard that Sourdough made in San Francisco taste is more due to the water. But back in the Gold Rush days - they certainly didn't have the water system as now - so there yuh go. You can never go back, eh?\n\nHow about the family cook pots in the islands that never get washed out? Leftovers from supper last night is still in the pot and more ingredients are added and cooked for tonight's supper. Some of those meals, just like San Francisco's yeast, are 150 years or more old. \n\nClick to expand...\n\n\n\nSounds a little scary, but I guess it depends on what your body's immune system (and stomach) is used to. I'm a big fan of Bizarre Foods and I've seen some really weird stuff. Not just the foods some regions eat, but how they're prepared and also how old the food is and how long it's been hanging around - and is still eaten. Foods they can eat with no problem, but would most likely make the average Westerner sick. \n\nFor example, rotten shark in Iceland or in parts of Asia where they let bean paste (and other foods) sit in the hot sun for months on end. \n\nshiver", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Fake Olive Oil.", "loss": false, "prefix": null }, { "from": "human", "value": " I was watching something like 20/20 and they did a story on how maybe 50% of olive oil imported is diluted with something. Anyone else hear anything like that? Is there a way to lab test the purity of olive oil?", "loss": false, "prefix": "Cooking4Fun:" }, { "from": "gpt", "value": " I have been hearing about that for years. I remember watching a long news report about it is incredibly hard to lab test for purity. In one of the Italian cities, they have a special police group to try to combat the adulteration of Italian olive oil. They are chosen, in part, for their sense of smell. Someone with a very acute sense of smell and training, can tell if there are adulterants better than most lab tests. I believe there are expensive, complex tests that can be done in laboratories. The only test I know that can be done in a home kitchen is a test for soy oil or other oil with very low melting point. If your olive oil goes cloudy at 0°C (32°F), that is normal. It does not prove that is unadulterated, but it won't have much soy oil or other low freezing point oil. If the olive oil does not go cloudy after a day at 0°C, that's a pretty good indicator that it is adulterated.\n\nThe problem isn't just adulterants to the olive oil, it's that stuff sold as Italian is often actually from other countries, but bottled in Italy.\n\nI buy mostly Spanish, Portuguese, or Greek olive oil. Since they don't have the cachet of Italian olive oil, I figure it isn't as likely to be counterfeited or adulterated. I have no evidence to that effect, but I think it's likely.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I've heard the same stories as taxy. I always cringed when I hear some blogger/chef/ or whatever... say \"Always buy the Good Stuff\" \n\nI have looked in every grocery store I've come across and, not counting the first 25 years of my life, I have NEVER, in 50+ years, found that damn brand called \"Good Stuff\". If someone knows where I can get it please let me know. Not even Amazon carries that brand.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I don't use oil....but last I read, it was easier to get a certified California virgin olive oil, than anything overseas. https://cooc.com/certified-oils/", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI have been hearing about that for years. I remember watching a long news report about it is incredibly hard to lab test for purity. In one of the Italian cities, they have a special police group to try to combat the adulteration of Italian olive oil. They are chosen, in part, for their sense of smell. Someone with a very acute sense of smell and training, can tell if there are adulterants better than most lab tests. I believe there are expensive, complex tests that can be done in laboratories. The only test I know that can be done in a home kitchen is a test for soy oil or other oil with very low melting point. If your olive oil goes cloudy at 0°C (32°F), that is normal. It does not prove that is unadulterated, but it won't have much soy oil or other low freezing point oil. If the olive oil does not go cloudy after a day at 0°C, that's a pretty good indicator that it is adulterated.\n\nThe problem isn't just adulterants to the olive oil, it's that stuff sold as Italian is often actually from other countries, but bottled in Italy.\n\nI buy mostly Spanish, Portuguese, or Greek olive oil. Since they don't have the cachet of Italian olive oil, I figure it isn't as likely to be counterfeited or adulterated. I have no evidence to that effect, but I think it's likely.\n\t\t\nClick to expand...\n\nBuying Spanish/Portuguese olive oil is just like Italian for good reasons...Spain usually does produce more barrels on a consistent basis for less money. Besides, Italy doesn't have the available workforce and Spain does to produce it. So Spanish Olive Oil is regularly labeled as italian..\n\nGreece, Turkey, Syria, and even Israel produce olive oil. Just about anywhere the olive trees grow...and live forever. \n\nThe latest marketing term always gives me a giggle...extra virgin. In my world there is only virgin or not....meaning they either used heat or they didn't. But whatever....\n\nThe taste and smell is the thing...put two side by side and taste and smell. Going past three different ones for comparison is subject to pallete exhaustion and aroma exhaustion being an influential part.", "loss": true, "prefix": "JohnDB:" }, { "from": "gpt", "value": " I use quite a bit of olive oil, and usually buy Spanish. I think it's a personal prejudice since I was introduced to olive oil while spending a year in Spain. Not having a terribly delicate palate and probably being unable to distinguish between any of the other country's oil, the Spanish oil satisfies me, both for dipping and for cooking.\nThere is an old saying--a man plants an olive grove not for himself, but for his grandchildren. Two hundred year old trees still produce olives.", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI've heard the same stories as taxy. I always cringed when I hear some blogger/chef/ or whatever... say \"Always buy the Good Stuff\" \n\nI have looked in every grocery store I've come across and, not counting the first 25 years of my life, I have NEVER, in 50+ years, found that damn brand called \"Good Stuff\". If someone knows where I can get it please let me know. Not even Amazon carries that brand.\n\t\t\nClick to expand...\n\nYou won't find the good stuff in most grocery stores. I buy high quality olive oil in a store that specializes in olive oils and balsamic vinegars. They're relatively expensive, but because they taste so good, you can use less.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " JohnDB said:\n\n\n\n\t\t\tThe latest marketing term always gives me a giggle...extra virgin. In my world there is only virgin or not....meaning they either used heat or they didn't. But whatever....\n\t\t\nClick to expand...\n\nThat term has been around for a very long time. It means the oil is from the first cold pressing of the olives. Then there's a second pressing - virgin olive oil - and other methods resulting in other types of oils. \n\n\nJohnDB said:\n\n\n\n\t\t\tThe taste and smell is the thing...put two side by side and taste and smell. Going past three different ones for comparison is subject to pallete exhaustion and aroma exhaustion being an influential part.\n\t\t\nClick to expand...\n\nThere's are lots of stores around the country these days that specialize in olive oils and balsamic vinegars where you can taste them before you buy. I've learned that, like grapes, there are different types of olives that ripen at different times of the year, so they have seasons, and they all have different flavors. So in the spring, for example, it's not recommended to buy olive oils from the Mediterranean because they're out of season. Instead, get oils that are produced in South America or Australia.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Marlingardener said:\n\n\n\n\t\t\tI use quite a bit of olive oil, and usually buy Spanish. I think it's a personal prejudice since I was introduced to olive oil while spending a year in Spain. Not having a terribly delicate palate and probably being unable to distinguish between any of the other country's oil, the Spanish oil satisfies me, both for dipping and for cooking.\nThere is an old saying--a man plants an olive grove not for himself, but for his grandchildren. Two hundred year old trees still produce olives.\n\t\t\nClick to expand...\n\nI bet you could taste the difference if you tasted them side by side. Some taste fresh and grassy, some are minerally, and some are bitter. The type of olive and the season when they were harvested determine how they taste.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " i did not know that.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " JohnDB said:\n\n\n\n\t\t\tThe latest marketing term always gives me a giggle...extra virgin. In my world there is only virgin or not....meaning they either used heat or they didn't. But whatever....\n\t\t\nClick to expand...\n\n\nGiggle if you want, but the designation of “extra virgin” is not recent nor is it a marketing term.\n\nVirgin olive oil has four different grades. Extra Virgin is the highest grade and must meet strict standards, including maximum acidity.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Lately, I've been getting a Tunisian oil - Terra Delyssa. It's excellent, great price, too, especially now that Costco carries it. Kirkland Tuscan oil's also very good.\nReminds me of the time when my husband and I were driving in the south of France. We took a wrong turn, and ended up in the lineup of one of the olive oil co-ops. Such a long line of trucks, trailer, carts full of olives from local farmers, waiting in line to get their olives pressed.", "loss": true, "prefix": "summer57:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tGiggle if you want, but the designation of “extra virgin” is not recent nor is it a marketing term.\n\nVirgin olive oil has four different grades. Extra Virgin is the highest grade and must meet strict standards, including maximum acidity.\n\t\t\nClick to expand...\n\nI understand that...but I started cooking before that designation became common. \n\nThis was back in the day when Vincent Price was known as a wonderful gourmet. (Actually was a very good cook) He was also still making movies too. The Galloping Gourmet was still getting drunk on national television and Julia Child could actually see. \nSo where I understand that a set of standards was settled upon and upheld (and i do rely upon them)...I still giggle over the designation. \n\nI like olive oil...a lot. I use it regularly in many ways. From a finishing oil to salad dressing and all points in between.", "loss": true, "prefix": "JohnDB:" }, { "from": "gpt", "value": " Is South America and Australian olive oil that good? What decides the quality besides the climate? Is soil control easy?", "loss": true, "prefix": "Cooking4Fun:" }, { "from": "human", "value": " I've never seen anything but extra virgin olive oil in the shops here.\nAnd I'm sure that's because nobody checks that what it says on the label is true!\nDon't get me wrong, they are tasty enough, or maybe I've gotten used to the taste, but they are not extra virgin.\n\nYears ago, I ended up somewhere where they had an olive oil tasting. Despite my reluctance (who in their right mind dips bread in oil and eats it, or worse, eats a teaspoon of it) it was delicious \nRecently I got a small bottle of the real thing from a Spanish visitor and it is just great!", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Cooking4Fun said:\n\n\n\n\t\t\tIs South America and Australian olive oil that good? What decides the quality besides the climate? Is soil control easy?\n\t\t\nClick to expand...\n\nI've bought Chilean olive oil and it was quite good. I'm far from an expert on the production of olive oil; this magazine is a great place to start learning more about it: The Essential Guide to Extra Virgin Olive Oil", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " there is so much bad / conflicting information floating around it's difficult to know where to start.\n\nfirst, extra virgin olive oil is an expensive but wasted cost for high temp cooking/frying/sauting. the aromatics that make it extra virgin go away at high temperatures.\n\nsecond, the \"famous\" UC Davis report from 2010:\nhttps://olivecenter.ucdavis.edu/media/files/report041211finalreduced.pdf\n_only_ addresses extra virgin olive oil.\n\nComments/details here about stuff other than \"extra virgin\" grade are not related to / supported by / part of \"the famous report.\"\n\nThe report details how different brands, labeled/sold as \"extra virgin,\" fared on chemical tests and also on \"sensory tests\" by two different \"expert panels.\"\n\nChemical tests are not subjective, two sensory panels varied in their opinions of the same sample.\n\nNote 1: currently there are (at least) four different \"standards\" for chemical testing -\nInternational Olive Council (IOC), a US / California standard, a German standard, an Australian standard.\n\nNote 2: the various standards do not agree on what to test, nor how to test it, nor the \"acceptable\" results.\n\nIt should be noted that various groups with various axes to grind have - with apparent intent - misquoted and abused the data and the report in their quest to make their axe sharper than the other guy’s axe.\n\nThe report details that while \"top selling brands\" pass \"most\" of the chemical testing, they fail in the sensory tests. This indicates to me \"they really don't know what they’re doing\" - in a nice kind of way.\n\nhttps://deeprootsathome.com/italian-olive-oil-scam-see-olive-oil-brands-that-failed-the-tests/", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " Did anybody see this?\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tOlive oil prices surge over 100% to record highs and spark cooking oil thefts\n\t\t\t\t\t\n\nOlive oil prices spiked to fresh records as severe droughts in major producing countries crimp supplies — and drive up thefts in cooking oil.\n\n\n\n\n\t\t\t\t\twww.aol.com\n\t\t\t\t\n\n\n\n\nOlive oil prices spiked to fresh records as severe droughts in major producing countries crimp supplies — and drive up thefts in cooking oil.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " I think I'll look at some old receipts and figure out how fast I use olive oil. Is it time to get another 3 liter can?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tThat term has been around for a very long time.\n\t\t\nClick to expand...\n\nI believe it originated in Tunsia, a Northern African country where a lot of olive oil is produced, and extra virgins are very important.", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What's This Mystery Meat?", "loss": false, "prefix": null }, { "from": "human", "value": " Hi, all. Hoping for some help. My wife got offered different pork cuts at work as a donation to staff. She took a 3 kg (6.6 lb) item. The outside is labelled \"Pork - rolled roast.\" I was going to cook it this week and was looking up recipes but when I looked, it seemed rolled pork could mean loin, shoulder, belly or brisket. I thawed it and am posting a picture so people can help identify it. The image is at the link below.\n\nQuestions:\n\nIt doesn't look likely belly to me but other than that, I don't know? What cut is this rolled pork roast?\nAnybody got a great recipe for whatever this is likely with some vegetables too?\nThanks!", "loss": false, "prefix": "Cookery:" }, { "from": "gpt", "value": " I can't be sure exactly where it came from. I'm pretty sure it's a cut that will benefit from low and slow cooking. Pork loins and tenderloins are a much lighter color (\"...the other white meat\"). They're from muscles that don't do a lot of hard work. This appears to be from a harder working muscle group. It won't be super tender like a loin roast. It will do well braised or slow-roasted. Maybe smoke it low and slow.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Sorry, I don't know how to do smoking. Is it shoulder then? Can I roast it in the oven?", "loss": true, "prefix": "Cookery:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tI can't be sure exactly where it came from. I'm pretty sure it's a cut that will benefit from low and slow cooking. Pork loins and tenderloins are a much lighter color (\"...the other white meat\"). They're from muscles that don't do a lot of hard work. This appears to be from a harder working muscle group. It won't be super tender like a loin roast. It will do well braised or slow-roasted. Maybe smoke it low and slow.\n\t\t\nClick to expand...\n\n\nI'm also thinking something along the line of shoulder/butt. Those are sometimes tied.\n\nIf so, definitely cook it low and slow (250F/120C). The intramuscular fat will need to slowly render, or it will e tough. It could be roasted, braised, and my favorite, smoked. You will know it is done when a probe thermometer, or a skewer or a small knife slides through the meat with almost no effort. Do not go by time or internal temperature, go by feel. BBQ folks call it \"probe tender.\" A roast that size could easily take five hours (or more) to reach \"probe tender.\" \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Cookery said:\n\n\n\n\t\t\tSorry, I don't know how to do smoking. Is it shoulder then? Can I roast it in the oven?\n\nClick to expand...\n\n\nYes, roasting is like smoking, but without the smoke. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Cookery, if that is a \"rolled roast\" from the UK (and you appear to be from Surrey) then you should weigh it, and then find a brilliant recipe for stuffing it and roasting it! (In the oven)", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " KatyCooks said:\n\n\n\n\t\t\tCookery, if that is a \"rolled roast\" from the UK (and you appear to be from Surrey) then you should weigh it, and then find a brilliant recipe for stuffing it and roasting it! (In the oven)\n\t\t\nClick to expand...\n\n\nIt is 3 KG (6.6 LBS), so it is a pretty big roast. It may not be rolled. Sometimes pork butt/shoulder is tied just to keep it from falling apart if the blade bone has been removed. \n\nI buy mine with the blade bone in. That makes a perfect doneness tester. When that blade bone can be pulled out with very little effort, the roast is done. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " You might consider this: https://recipeteacher.com/best-damn-oven-roasted-pork-loin/print/6098/", "loss": true, "prefix": "Katie H:" }, { "from": "human", "value": " Katie H said:\n\n\n\n\t\t\tYou might consider this: https://recipeteacher.com/best-damn-oven-roasted-pork-loin/print/6098/\n\nClick to expand...\n\nThat looks like a good recipe on a quick look, but you can't use it for what OP bought. They need a recipe for pork butt or shoulder, a whole different kind of cut.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI'm also thinking something along the line of shoulder/butt. Those are sometimes tied.\n\nIf so, definitely cook it low and slow (250F/120C). The intramuscular fat will need to slowly render, or it will e tough. It could be roasted, braised, and my favorite, smoked. You will know it is done when a probe thermometer, or a skewer or a small knife slides through the meat with almost no effort. Do not go by time or internal temperature, go by feel. BBQ folks call it \"probe tender.\" A roast that size could easily take five hours (or more) to reach \"probe tender.\"\n\nCD\n\t\t\nClick to expand...\n\nThanks. Great replies from everyone. If I go this way at 250, a couple of questions:\n\n1. Was looking a recipe and it had the roast on a wire rack. Is that ok?\n2. Also, was going to put potatoes carrots and onions underneath with some apple juice. If I do this, when should the vegetables go in at that temperature?", "loss": true, "prefix": "Cookery:" }, { "from": "human", "value": " KatyCooks said:\n\n\n\n\t\t\tCookery, if that is a \"rolled roast\" from the UK (and you appear to be from Surrey) then you should weigh it, and then find a brilliant recipe for stuffing it and roasting it! (In the oven)\n\t\t\nClick to expand...\n\nSurrey, Canada, actually Right next to Vancouver.", "loss": true, "prefix": "Cookery:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tIt is 3 KG (6.6 LBS), so it is a pretty big roast. It may not be rolled. Sometimes pork butt/shoulder is tied just to keep it from falling apart if the blade bone has been removed.\n\nI buy mine with the blade bone in. That makes a perfect doneness tester. When that blade bone can be pulled out with very little effort, the roast is done.\n\nCD\n\t\t\nClick to expand...\n\nAgreed CD. It may not be rolled. (and it is a large chunk of meat!) Personally, I would cut it into smaller chunks or have a big party!", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " Cookery said:\n\n\n\n\t\t\tSurrey, Canada, actually Right next to Vancouver.\n\t\t\nClick to expand...\n\nThat explains why it looks so red then! (I guess)?", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " Cookery said:\n\n\n\n\t\t\tThanks. Great replies from everyone. If I go this way at 250, a couple of questions:\n\n1. Was looking a recipe and it had the roast on a wire rack. Is that ok?\n2. Also, was going to put potatoes carrots and onions underneath with some apple juice. If I do this, when should the vegetables go in at that temperature?\n\t\t\nClick to expand...\n\n\nIf you want, you can put it on a wire rack, or in roasting pan with a rack, like you would use with a turkey.\n\nYou can put chunks of onion under your roast, using the onions a rack. I'd put some liquid in with the onions, such as chicken stock, to keep the onions from drying out. That liquid will also keep the humidity up in the oven. As for potatoes and carrots, I'd wait until you are down to the last part of the cook so they don't overcook.\n\nIf your shoulder roast is done before everything else, you can wrap it in some foil, then wrap that with a few towels, and it can rest for a long time while you get everything else ready. I have taken a slow smoked shoulder out, wrapped it in foil and towels, and put it in a cooler for hours, and it was still hot. Plus, the juices redistribute during that time and make the roast really moist.\n\nIf you haven't guessed, pork shoulder is one of my favorite things to BBQ. And, it is one of the most forgiving cuts of meat to cook/smoke. People just beginning to learn how to BBQ meat should always start with pork shoulder. It is the hardest cut to mess up.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " You can also cut it up and use for stews, curries etc.\nI agree with it looking like a cut that can do with slow cooking like the others say\n(Braising, smoking, slow roast)", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " That is a Boston butt pork roast. I pop a seven lb. one in the slow cooker with just enough vegetable oil to keep it from sticking, and cook it for about four hours. The fat renders out along with juices, and after chilling can be skimmed and the juices used for cooking the vegetables. Or you can cool the roast and make pulled pork for sandwiches.", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " I would make a pot roast.\n\nRub the roast with salt, pepper, onion powder, garlic powder, etc…\n\nSear the roast on all sides in a little oil to get some color on it, cover and roast in a 350f oven for 1 1/2 - 2 hours, add vegetables and roast an additional 1 - 1 1/2 hours.\n\nWhen vegetables are done remove roast and vegetables to a platter and tent with foil while you make a pan gravy.\n\nYou could also roast it using the same method on a bed of sauerkraut with onions, chopped apples, and chopped mushrooms. Serve with mashed potatoes and carrot coins.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tYou can also cut it up and use for stews, curries etc.\nI agree with it looking like a cut that can do with slow cooking like the others say\n(Braising, smoking, slow roast)\n\t\t\nClick to expand...\n\n\nIf it is pork shoulder, as several of us think it is, you are so right. It can be used for so many good things. I don't like curries, but it is good for that. I have used it for Carolina pulled pork, Cuban roast pork, Mexican carnitas, low and slow American stews... it is a very versatile cut of meat. \n\nIt seems like many of us agree that it needs to be cooked for a long time at a low temperature. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Treat it like pot roast or stew meat.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Thats a pork shoulder (aka Boston butt) roast.\n\nId make it into pulled pork or into a cuban kind of roast.\n\nIt does need to be cooked low and slow.", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do You Have A “Secret Weapon?\"", "loss": false, "prefix": null }, { "from": "human", "value": " Of course, you needn’t reveal it, because it’s a secret, right?\nBut do you have any secret weapons when it comes to your cooking? Little things, maybe spices, herbs or just techniques that you use where the guests love your dish and can’t quite identify why.\nI will reveal one of my favourite secrets.\nWeiba.\nIt’s an Asian version of a stock paste. Numerous flavours available and all really good.\nUse wherever you might reach for the western stock powder. It’s different, yet decidedly relatable. It gives me my own unique flavour profile and I always get asked what I use.\nSecret away!", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I often add a little beef or chicken base to stocks I use to make soups or stews. A little flavor boost.\n\nAlso, to maximize umami, I add some soy, fish or Worcestershire sauces.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Yes @Andy M. .\nWorcestershire sauce is definitely a little secret.\nAdd a touch to your gravy or sauce and it will sparkle", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Porcini mushroom powder, in small amounts, adds an umami punch to sauces and soups.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " @dr morbius will have to check that out.\nI use a porcini floss that I get from Korea. Would that be something similar?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " porcini I understand, but \"floss\"? Not sure what that is if not another word for a type of powder?\n\nI used to use Worcestershire sauce a lot and for some reason suddenly didn't like it. Don't know why, but anyhow have recently started to use it again and find it is working for me. .... go figure!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " @dragnlaw - floss is a very common Asian ingredient. Think of it like you would candy floss from a fair, but savoury. It dissolves rapidly in your dish, leaving just its flavour.\nI’m not sure why it needs to be floss, but Asian food tends towards eclectic ingredients. I still to this day don’t know why some very specific dishes call for coriander powder and root is a no-no.\nIn western cuisine, we use what is commonly on-hand. In Asian cuisine, they do too, except the ingredients that are commonly available differs from region to region.\nWhen I went to Ho Chi Minh, the food in the city was really westernised, but as I travelled out further, it became much more complex. I had the honour of being fed at the table of a 90 year old lady who spoke not a word of English.\nI ate a version of tripe in a broth that I just cannot describe.\nIt was wonderful and a highlight of my culinary experience.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I don't have anything I keep \"secret\", per se, but a lot of things most people I know don't have in their kitchens! Besides all those already mentioned, here's something with a unique flavor, that I discovered in my early days of cooking, when I joined a co-op, down at school - some rice vinegar. That has that flavor, plus slightly less acidic that other vinegars - only 4%. That was what I use some in to make mayonnaise, which is the only way I'll eat anything with mayo in it. Later, I discovered the Chinese Chenkiang Black Vinegar - a rice and other vinegars, which gives a delicious and unique flavor to many soups and dip sauces - just not the same with other vinegars. \n\nAnd one \"secret\" ingredient which I have, that is not easy to find, only because I grow it, and haven't found at any market, and even have to save seeds for it, as I haven't found it anywhere in the last 15 years or so. It's a pepper I started growing in the mid 90s - Hanoi Market - which is a uniquely flavored orange pepper, and only one of countless orange varieties I've bought or grown, had a similar flavor, and that was Bulgarian Carrot, which is also much hotter, unfortunately. The Hanoi Market I think was the orange pepper piled up in many of those Asian markets in Entrée To Asia, and many of Andrew Zimmern's and Anthony Bourdain's Asian shows! The flavor is delicious in Thai and Vietnamese dip sauces and soups, that call for fresh peppers. They are also my favorite, as well as some friend, who love it in the guacamole I make, using it as the fresh chile, in place of serranos - not traditional, but delicious. I vacuum seal a few bags every season, to freeze, and always have extras.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " @pepperhead212\nSurely you really want to send me some seeds for the purpose of researching how they grow in the Australian soil?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Think this is going to be a great thread Jade. Thanks!\n\n\n\nJade Emperor said:\n\n\n\n\t\t\t@pepperhead212\nSurely you really want to send me some seeds for the purpose of researching how they grow in the Australian soil?\n\nClick to expand...\n\nNow, now Jade, don't go asking him to break any laws! \n\nPerhaps someone can answer a question I have. Nothing to do with ingredients but method. \nMany Asian recipes state to stir/mix \"in one direction\" An example is when I make a won ton filling, I'm told to stir in one direction until it becomes like a sticky paste. \nI always do as instructed but don't know why!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " It’s a myth @dragnlaw.\nBasically it’s been handed down over generations in Asian society.\nIt comes from the Buddhist tradition that people cook with one hand and toss the wok with the other, meaning that you really can’t stir in different directions.\nIt’s not going to affect the taste in any way.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tFunny you should mention that - back when I \"lost contact\" with those seeds, when the only source I had gotten them from, went out of business, and I had to find them somewhere! I had tried several orange varieties, but they were just like any other. I finally found a source on ebay, that listed Hanoi Market, and had a photo that looked just like it, and the place was in Australia! Ever since that time, I've isolated some, and saved my own seeds. I'll see how many I have left - I know I didn't bag any last season, but I might still have extras. Here's an example of the ripening peppers off just 3 plants. Hanoi Market harvest 8-16-17 by pepperhead212, on Flickr\n\t\t\nClick to expand...\n\nI'll let you know when I search through my seeds for this season.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I’m not sure if you can get it in the States, but if you are making a mince beef and pork mixture for your lasagna, squirt in some HP sauce - it’s killer and everyone will be asking what you used.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I figured it had something to do with tradition. and that makes perfect sense!\n\nYes, I can get HP. I usually put it on the table when having beef of some sort. There is also A1 but the taste is very different. I'm not sure they can get HP in the States though.... after all, it is from the House of Parliament!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " @dragnlaw yes, and we are eating this sauce with no ideology of a corrupt government. Oh well…I will just keep eating it until they re-brand", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " When we dive into the rabbit hole that is Asian cuisine, I just want to say that choosing your ingredients is far superior than throwing a bunch of Asian sounding stuff in.\nFor example - pickled radish is not something that you might have to hand, but it’s a wonderful ingredient in Asian cuisine.\nLikewise five spice, but really careful because it’s a big flavour and can quickly ruin the dish.\nFish sauce is imperative - but try to buy the best you can. A lot of fish sauce is imposter, made from rubbish. A good fish sauce is a delight.\nAside from perhaps Mae Ploy, I would always make my own curry paste. \nThrowing a few anchovies into any kind of sauce, curry, broth etc always helps. Just reduce the sodium there.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\t...I'm not sure they can get HP in the States though.... after all, it is from the House of Parliament! \n\nClick to expand...\n\nEnough grocery chains in MA offer it in the British Section of the International Foods aisle so that you don't have to hunt for it. I don't know if that's true back here in OH, but I guess I'm going to find out!\n\n*******************************\n\nA small pinch of pepper in pumpkin pie filling. It gives it that little \"something\" that's hard to figure out.\n\nAnd now Mom will haunt my dreams tonight for spilling the salt secret...", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "gpt", "value": " Oooh @Cooking Goddess that’s something I have never heard!\nSecret indeed!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I used to like HP Sauce and always had it around. But, some years ago they seem to have changed the recipe. The ingredient list now has \"glucose-fructose\", which is Canadian for \"high fructose corn syrup\". It's near the top of the list and a bunch of corn starch. It's too sweet and it's gloopy. I really don't like it anymore and it used to be a good sauce.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Gosh taxy, it sounds more like you are describing A1 rather than HP.\nI personally think perhaps it was the tamarind in the sauce - which, back then, I had never even heard of.\n\nI see Google says HP is sweeter than A1 but I didn't see it that way. Always thought HP was a little more vinegary. Both have tomato but you don't 'see' it in the HP (brown) whereas the A1 is definitely red, with a ketchup like texture compared to the HP runnier sauce.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any Indian spices that you recommend?", "loss": false, "prefix": null }, { "from": "human", "value": " something about Indian spices that seem special in a way. Exotic. Any recommendations and what to use on?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Kinda depends on what you're cooking.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I do recommend shopping for them at an Indian store, if you have one nearby. I do NOT recommend using what you might find at the regular grocery store. \n\nWhat do you want to cook? Meats, veggies, rice...??", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " For the most part, I don't think they're exotic.\n\nThe less common ones I can think of off hand:\n\nfenugreek seed\nfenugreek leaves\nhing / asafoetida\nnigella seeds\ncurry leaves\n\nThe more common ones\n\ncumin\ncoriander\nginger\nturmeric\ncinnamon\ncardamom\ncloves\nmustard\nchiles fresh/dried/powdered\n\nit's more about how you combine them and bloom their flavors at the right point and temperature.\n\nOne thing I think most Americanized recipes fail to do is use enough oil, make the well browned onions, and opt for a single spice dump instead of blooming some first and adding others later. I would also say that Americanized recipes don't use tomato well. Americans want to use a simple product like canned tomatoes. But they don't want to deal with a partial can. And so few of us buy tomato paste in a tube which is an easy way to add a small amount of tomato without waste but build those flavors in something more approaching the tradition.", "loss": true, "prefix": "thymeless:" }, { "from": "human", "value": " I become overwhelmed and confused to the point that I don’t know where to start.\n\nI’ve tried a few supermarket spice blends with mixed results and have avoided making a large investment in individual spices or sauces that I’m not familiar with.\n\nTruth be told I wouldn’t know if I made a dish correctly or not. All I know is what I like and don’t like.\n\nFor me the best approach to understand a new style of cooking is to find a few Americanized recipes that rely on readily available ingredients with only a few exotic must haves. \n\nThe kind of foods a recent immigrant with a limited budget would cook using what is readily available in the average supermarket.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " As just said - if you've never had the dish - how are you supposed to know what it tastes like?\n\nOne good possibility is get an invite to pepperhead's for supper.\nOr go to a local restaurant and try a dish or two.\n\nif that is not possible or appealing but you still want to know -\nand although not the best suggestion \n\nbuy frozen at your grocer's and try one or two, pick one that is acceptable and look up and compare recipes for that dish!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Thymeless's list covers may of the more commonly used Indian spices that I come across,\nGaram Masala is another spice blend that is commonly called for ( in the recipes I make), a;pmg with Cilantro leaves.\n\nI remember the first time I ever cooked Indian food. I found a recipe, and being newly married , I had a completely understocked kitchen and spice cabinet. One thing I found out, is that Indian recipes call for many many different spices. Anyway, I made a list and went shopping. $80 later ( Back in the 90's) , I had all the spices I needed to make the recipe. Even though I needed a Tbs of this, and a pinch of that, still had to buy the whole bag/ jar. I love Indian food, so it didn't go to waste.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " @pepperhead212 I laughed at 'get an invite to pepperhead's'. I liked the rest of the post too.\n\nI make some indian recipes but mr bliss doesn't or hasn't liked them for the most part. Sometimes I just make one for myself.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " What kinds of Indian foods do you like? Any particular region you prefer the food from? Hopefully, as noted above, you have an Indian market nearby, though of course, anything can be bought online these days. The lists given by thymeless above, are pretty good, and if you have the Indian market nearby, you should be able to get the fresh curry leaves.\n\nBack when I started making Indian food, \nI really didn't like almost everything I had, up to that point, because so much of it had cinnamon in it - raw cinnamon. And almost all store bought garam masala had raw spices in it, but when I made some from a recipe in which all of the spices were dry roasted in a skillet, and the flavor was totally different! So I started getting into Indian cooking, and \nfinding more and more spices I needed. And I found recipes for spice mixes, and almost all had toasted spices, which made them delicious.\n\nOne of the essential ingredients you will need, and most supermarkets won't have, unless maybe in an Indian neighborhood, is the coriander seed they use - a sort of gold one, and oval, instead of round, brown variety, from other areas. No other spices I've seen with different varieties like that, except black pepper, which is more a regional thing, and the dried chilis. The small ones, like the Thai and small Chinese dried peppers are used a lot, but also in a larger, milder Kashmiri peppers, which is what is usually used when they refer to simply \"chili powder\", not our Tex-Mex mix of chili powder. Many others, too, but these are the usual ones. You can also use some Numex, in place of the milder ones, or chile de árbol, or similar peppers, for the hot ones. \n\nHere is a photo of the box of the \"most used\" spices, along with the curry leaves.\nIndian spices by pepperhead212, on Flickr\n\nCurry tree 9-5 by pepperhead212, on Flickr", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Just a warning,\n\nhing / asafoetida smells pretty bad. Only a small amount is used generally and it doesn't make the dish it's used in smell or taste bad, but that whiff that comes out when you open the bottle is not pleasant.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " Google \" madhur jaffrey recipe \" and look through them to see if any appeal. She is a well respected Indian cook, among other endeavors. We have a couple of her older cookbooks that I got used from Amazon really cheap. Her older cookbooks used Americanized ingredients so the average cook would be able to find them, but the dishes are still exotic and special tasting.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " Is there such a thing as a most common indian sauce or indian curry sauce that someone that has little experience can try?", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I did a map search, apparently you have a number of Indian grocers and restaurants in the area. I would start there. Maybe one of the grocery stores sells some homemade stuff...many I have visited do so. Strike up a conversation and see where that goes. \n\nOtherwise, I might suggest trying a curry recipe. I like chicken curry, but to each their own! I first got interested in Indian recipes when I had an Indian neighbor, about 1/2 mile away. When she cooked and the wind was right, the smells were just amazing! Then, I had an Indian market about 1/2 mile the other direction. The owner was a great cook and she would sell her homemade samosas...oh, my goodness! Almost makes me want to visit L.A. again...LOL. She ended up opening TWO restaurants...with her recipes.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " You can buy Patak's curry pastes. They are authentic. Lots of Indians use them. Then, you will get a good idea of what it's supposed to taste like. You will be able to figure out which ones you like.\n\nThe other piece of advice I would give, is if you are buying Indian spices, get whole spices, not ground spices. They last practically forever, if you don't grind them until you use them. They can usually be ground in a dedicated coffee grinder or in a Magic Bullet. Sometimes, especially for smaller amounts, I grind them using a mortar and pestle.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I like the smell of Hing", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I make my own garam masala. Mixture of spices. Most Indian women make their own blend.\nI cook pretty good indian food that is requested by family and friends all the time.\nDry roasting spices is an amazing smell that fills my kitchen regularly. \nPM me if you need more help.\n\nRuss", "loss": true, "prefix": "Rascal:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tYou can buy Patak's curry pastes. They are authentic. Lots of Indians use them. Then, you will get a good idea of what it's supposed to taste like. You will be able to figure out which ones you like.\n\nThe other piece of advice I would give, is if you are buying Indian spices, get whole spices, not ground spices. They last practically forever, if you don't grind them until you use them. They can usually be ground in a dedicated coffee grinder or in a Magic Bullet. Sometimes, especially for smaller amounts, I grind them using a mortar and pestle.\n\t\t\nClick to expand...\n\nWhat do you use Pataks curry paste for?", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tWhat do you use Pataks curry paste for?\n\t\t\nClick to expand...\n\nI think Patak’s is the starting place for me and quite possibly all I will ever need.\n\nTake a look at a few of the recipes.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tHome\n\t\t\t\t\t\n\nOur award-winning products make it easy for food lovers everywhere to prepare authentic and flavourful Indian dishes at home in less than 35 minutes.\n\n\n\n\n\t\t\t\t\twww.pataksusa.com", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Almost anything you want in a curry. Chicken, fish, etc. Why don't you visit their Web site where they have some recipes and ideas. That should be a tremendous help.\nPataks curry Paste\n\n\nso busy typing - Aunt Bea, didn't even see you had posted", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " So now georgevan - you can't miss it with two links... \n\nboth going to the same place, but still - two links.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Blender vs juicer", "loss": false, "prefix": null }, { "from": "human", "value": " I was going to buy a blender but then I found a juicer in the back of my closet. Just wondering what the difference is and what a blender can do that a juicer can't do and vice-versa.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " A juicer removes much of the fiber - skins and seeds - from whatever you are \"juicing\". A blender blends it all together.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I hade a juicer, and the biggest difference ( in making juice)compared to a blender is that the juicer presses the contents through a metal mesh which extracts just the juice, and eliminates the majority of the pulp and solids.\n\nA blender basically blends everything, without eliminating anything, \n\nA blender is more practical for cooking purposes, where as a juicer ( or at least the one I had) is a once trick pony, its makes juice.\n\nThings may be a lot different now. The one I had was at least 10 years ago. Wound up donating it, as I hardly used it.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I had a juicer once. Took way too much fruit/veg to produce just a half glass of juice that I only used it a couple of times before I tossed it into the trash. Was a complete waste of time and money for me.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I had a juicer way back - 80s or early 90s - and I felt the same way. Why waste all that stuff? Granted, it went into the compost, but still! I think it was less than 50% that I got out of it, some things less. I remember years later some more expensive models said that they got 80%, but there is still waste.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I have read that some people stir the pulp back into the juice, so it won't go to waste. I also read that some people use some pulps in bread, in cakes, and some other stuff.\n\nDo you have another use for a blender? You could give the juicer a try and see what you think. I wouldn't have recommended buying a juicer, but you already have one.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tI had a juicer way back - 80s or early 90s - and I felt the same way. Why waste all that stuff? Granted, it went into the compost, but still! I think it was less than 50% that I got out of it, some things less. I remember years later some more expensive models said that they got 80%, but there is still waste.\n\t\t\nClick to expand...\n\nI also got one , probably in the early 90's as a gift. We asked for it, cause it just seemed like something we'd use a lot. We had the same experience having to use half the produce drawer just to get a glass of juice.\n\nYears later (Probably about 10 years ago), I was walking to a co worker, who was on a health kick, and explaining my pas experience with juicers. He had gotten one that he loved. He was always raving about it, so I looked into it. Apparently, there were 2 kinds, as far as the way they break down the fruit and veggies. One is better for softer produce and the other better for the harder stuff ( like carrots). The first one I had was no only 20 years prior, but also was the kind better for soft stuff. I figured, with all the things I have in the garden, along with he new technology, maybe I'd use it more. I remember having to cut things small enough to fit into the opening to get juiced. I didn't use it frequently enough to leave it out on the counter, so I stored it in the basement and would bring it up when I wanted to make juice. Well, we all know what that means. It sat there for years until I finally cleaned the room filled with all my gadgets waiting to make their trip up the stairs to be used, , along with the other stuff (a hand cranked grater, electric Roti maker, a meat slicer for cutting eggplant really thin and even, an electric quesadilla maker, and probably a bunch of other non-memorable things I thought was a good idea to buy at the time. All got donated.\n\nI think the idea of a juicer is good if you're going to use it frequently, but not worth the cost and shelf space if you're not. A juice will not replace the function of a blender for cooking.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Look into a Magic Bullet", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: List the ingredients of your favorite smoothie", "loss": false, "prefix": null }, { "from": "human", "value": " here is my potential list when I get my blender:\n1 tomatoes\ncarrot \nYogurt\n1/2 apple\nMilk\nCelery\nOats?\nProtein powder?\n(Will accept suggestions)", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Come summertime, when I'm getting all those tomatoes, the gazpacho is my favorite \"smoothie\", with the tomatoes, bell or other mild peppers (I'll add some heat sometimes, but usually leave it mild, in case I have visitors), cucumbers, a small shallot, a clove of garlic, some olive oil, and some sherry vinegar. And something that I add to this, to keep the water from separating, is some chia seeds, or a small amount of xantham gum. For fruit smoothies, I frequently use those very ripe bananas, some pineapple cubes, maybe some other fruits I have around - apples, oranges, or tangerines - and a little yogurt, blend it briefly with a tb of chia seeds, then let them sit 5 min or so and gel. Then blend on high, and I usually remove about half and refrigerate that, for a later use, and add ice to what's left, and blend until smooth. I often add a few drops of coconut flavor to these, as this is delicious with the banana and pineapple.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " usually my smoothies go one of two ways. Either berry flavored ( blueberry, raspberry, strawberry usually with banana, pineapple and some kind of coconut. If the fruit sent frozen I'll toss in some ice cubes to give it that slushiness. I'll also use some kind of fruit juice as a base to control the consistency. The other way usually has more of a tropical influence. I still may toss in some berries, but a lot of times strawberries ( and bananas) can hijack the flavor, so ill minimalize it, and substitute a more tropical fruit like Passion fruit, guava...( Goya sells their frozen pulp).", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tCome summertime, when I'm getting all those tomatoes, the gazpacho is my favorite \"smoothie\", with the tomatoes, bell or other mild peppers (I'll add some heat sometimes, but usually leave it mild, in case I have visitors), cucumbers, a small shallot, a clove of garlic, some olive oil, and some sherry vinegar. And something that I add to this, to keep the water from separating, is some chia seeds, or a small amount of xantham gum. For fruit smoothies, I frequently use those very ripe bananas, some pineapple cubes, maybe some other fruits I have around - apples, oranges, or tangerines - and a little yogurt, blend it briefly with a tb of chia seeds, then let them sit 5 min or so and gel. Then blend on high, and I usually remove about half and refrigerate that, for a later use, and add ice to what's left, and blend until smooth. I often add a few drops of coconut flavor to these, as this is delicious with the banana and pineapple.\n\t\t\nClick to expand...\n\nThanks for the tips", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " I have one or two of these at work throughout the week as it's easier to consume while working. I will also add other fruit we have around. Especially if they are reaching their over ripe stage..\nBanana\nMixed frozen berries\nPeanut butter( I love the stuff and find it helps balance out the sweetness of a fruit smoothie)\nAlmond milk or skim milk\nGlutamine or Whey protien\nPowdered psyllium or ground flax seed or wheat germ for fibre..", "loss": true, "prefix": "Rocklobster:" }, { "from": "gpt", "value": " 1 cup of crushed ice\n1 cup of some kind of frozen fruit\n1 scoop of whey protein powder\n1/2 cup of plain whole milk yogurt\n1 cup of whole milk or half & half\n\nPlus some add-ins, depending on the fruit. For example, with apples I will add caramel syrup or cinnamon and brown sugar. With cherries I add a couple of squirts of chocolate syrup for chocolate covered cherry protein shake, or a shot of raspberry syrup in the peach shake for peach melba. Mixed berries for a razzleberry shake or coconut in a mixed tropical fruit shake. I just let my imagination run away with the blender.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " One thing I don't like with smoothies is one that is between red and green. They are attractive looking if they are red, or if they are green, but look like mud in between the two.\n\nFor a green smoothie, especially on days when I know I won't get a salad in, I like spinach or kale.\nFirst the apple w/peel, a banana, some water, puree of a light colored fruit, like peach or nectarine, then as many leaves of spinach or kale I can stuff in and it gets smooth.\n\nI used to call these 'kermit smoothies' and I wasn't a fan of greens. I was determined to learn to like them and after a few months I started craving them from the energy boost I got from them. I also felt some calm and well-being from the smoothies.\n\nIf I'm making a red smoothie, I start with banana and apple and water, and then add things that are light colored and orange, pink, red, and purple, including grapes, blackberry puree, strawberries and melon.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Carrots, apple, spinach, kale and tons of ginger", "loss": true, "prefix": "tovy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any recommendations for a blender?", "loss": false, "prefix": null }, { "from": "human", "value": " I am going to start making smoothies which of course requires a blender. Do you go by quality and cost. That is, the more expensive an item is the better quality that it probably is. Where is a good, reliable opinion?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Most blenders work decently and it really depends on the workload your going to be asking it to do as well as the frequency of that use. Personally I use one a lot and ask it to work hard and I purchased a Vitamix years ago and replaced the bowl once a couple of years ago and just replaced the top a few months ago.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Whether you would want one of those more expensive type blenders, depends on your cooking habits. For just smoothies, and puréed soups and the like, a regular blender should suit you fine. Here's a link to Serious Eats, where they tested budget blenders:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAfter Days of Testing, We Found 4 Budget Blenders That Are High-Powered and Efficient\n\t\t\t\t\t\n\nAfter testing 11 models, we found the four best budget blenders under $200. Some of our top picks have features like presets and multiple speed options.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com\n\t\t\t\t\n\n\n\n\nThey also have testings of the expensive ones, and immersion blenders you might want to look at - just do a search for blenders up on the top of their page.\n\nThe Vitamix will grind things a lot finer that a regular blender, plus make flour out of most grains, beans, and other dry ingredients. With some things, when grinding up tomatoes and peppers, FI, it grinds up the skin and seeds so fine that recipes I used to pour the purée through a strainer, and strain out a small amount of skin and seeds, nothing would strain out! Many of those Mexican sauces especially, this would save me a lot of time with, and the sauce can also be left thicker, before cooking - more water has to be added to circulate the mix in regular blenders. Also great for making Thai curry pastes, with all that thick stuff. It all depends on your cooking habits!", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I've always had the option of getting a vitamix or blendtec, but I decided on an oster. It's got a good strong motor and my previous one lasted 10's of years. The one I have now is the beehive model. I use it for raw nut based salad dressings, pumpkin pie, smoothies, no-cheeze sauces made from cooked vegetables, stir fry sauce, regular tomato salad dressing.\nIt's not the most expensive or the least expensive.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tWhether you would want one of those more expensive type blenders, depends on your cooking habits. For just smoothies, and puréed soups and the like, a regular blender should suit you fine. Here's a link to Serious Eats, where they tested budget blenders:\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tAfter Days of Testing, We Found 4 Budget Blenders That Are High-Powered and Efficient\n\t\t\t\t\t\n\nAfter testing 11 models, we found the four best budget blenders under $200. Some of our top picks have features like presets and multiple speed options.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com\n\t\t\t\t\n\n\n\n\nThey also have testings of the expensive ones, and immersion blenders you might want to look at - just do a search for blenders up on the top of their page.\n\nThe Vitamix will grind things a lot finer that a regular blender, plus make flour out of most grains, beans, and other dry ingredients. With some things, when grinding up tomatoes and peppers, FI, it grinds up the skin and seeds so fine that recipes I used to pour the purée through a strainer, and strain out a small amount of skin and seeds, nothing would strain out! Many of those Mexican sauces especially, this would save me a lot of time with, and the sauce can also be left thicker, before cooking - more water has to be added to circulate the mix in regular blenders. Also great for making Thai curry pastes, with all that thick stuff. It all depends on your cooking habits!\n\t\t\nClick to expand...\n\nThanks for the link, it really helps.", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tI am going to start making smoothies which of course requires a blender. Do you go by quality and cost. That is, the more expensive an item is the better quality that it probably is. Where is a good, reliable opinion?\n\t\t\nClick to expand...\n\n\nATK reviews are usually very good. This video covers what you are asking.\n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: The baked chicken farce", "loss": false, "prefix": null }, { "from": "human", "value": " every time I bake chicken in the oven and go by the directions it gets too dried out. It has happened too many times.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\nevery time I bake chicken in the oven and go by the directions it gets too dried out. It has happened too many times. \n\nClick to expand...\n\n\nAre you using a thermometer in the chicken? You can't go by time when cooking a bird, you have to go by temperature. Get a cheap wired probe thermometer, and use it. \n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDigital Wired Probe Thermometer\n\t\t\t\t\t\n\nThis digital cooking thermometer with timer and probe is a great tool for your kitchen. The thermometer displays temperature in Fahrenheit (32 degrees F to 392 degrees F) and Celsius (0 degrees C to 200 degrees C) and conveniently monitors exact temperature of meat, poultry, or any food without...\n\n\n\n\n\t\t\t\t\twww.taylorusa.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " georgevan said:\n\n\n\nevery time I bake chicken in the oven and go by the directions it gets too dried out. It has happened too many times. \n\nClick to expand...\n\nCan you post a link to the recipe you're using?", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Spatchcock the chicken. I've also cooked turkeys that way. Haven't had a fail yet, even with the breast meat.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSpatchcocked (Butterflied) Roast Chicken\n\t\t\t\t\t\n\nSpatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.\n\n\n\n\n\t\t\t\t\twww.seriouseats.com\n\t\t\t\t\n\n\n\n\nI've even roasted the chicken over stuffing instead of the rack so the juices drip down. I've also done turkey that way, but it's a little trickier since turkey takes longer to cook. You have to transfer the turkey from the rack to the dressing pan about 45 minutes before it's done. Otherwise, the stuffing will burn where it's uncovered.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " There are culprits that lurk making chicken dry. People have been indoctrinated all their lives to make sure chicken is cooked to a safe temperature to ensure all harmful bacteria are dead. This concern about food safety has caused many cooks to cook chicken a little longer than necessary \"just to be on the safe side\"-a major cause of dry chicken (and my biggest food pet peeve). \n\nAlso, NEVER cook to the recipe time. Cook to the desired result. You'll see recipes state: \". . . cook for 25-30 minutes or until the internal temperature reaches 165ºF.\" Your decision maker is the TEMPERATURE not the time. IF your chicken is a little smaller, or your oven is a little hotter than the recipe writer's, cooking to time will result in dry/overcooked chicken. \n\nKeep carry-over cooking in mind when you make doneness decisions. Foods cook from the outside in towards the center. The outside of the chicken will be closer to oven temperature and that heat transfers inwards towards the center of the meat to reach an equilibrium. That heat transfer continues after you take the food out of the oven. This is why resting your meat is key. So if you remove a baked chicken from the oven when the internal temp is around 155ºF-160ºF, carry-over cooking will finish the job.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tThere are culprits that lurk making chicken dry. People have been indoctrinated all their lives to make sure chicken is cooked to a safe temperature to ensure all harmful bacteria are dead. This concern about food safety has caused many cooks to cook chicken a little longer than necessary \"just to be on the safe side\"-a major cause of dry chicken (and my biggest food pet peeve).\n\nAlso, NEVER cook to the recipe time. Cook to the desired result. You'll see recipes state: \". . . cook for 25-30 minutes or until the internal temperature reaches 165ºF.\" Your decision maker is the TEMPERATURE not the time. IF your chicken is a little smaller, or your oven is a little hotter than the recipe writer's, cooking to time will result in dry/overcooked chicken.\n\nKeep carry-over cooking in mind when you make doneness decisions. Foods cook from the outside in towards the center. The outside of the chicken will be closer to oven temperature and that heat transfers inwards towards the center of the meat to reach an equilibrium. That heat transfer continues after you take the food out of the oven. This is why resting your meat is key. So if you remove a baked chicken from the oven when the internal temp is around 155ºF-160ºF, carry-over cooking will finish the job.\n\t\t\nClick to expand...\n\nThanks", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " \" It has happened too many times. \"\nwell, listen to your inner cook.\ndo you need any clarification about how 'bad' internet recipes can be?\n\nI bake whole chicken at 275'F / 135'C - that gently cooks the chicken carcass.\nuse a thermometer - yes, it takes longer than doing it at 450'F / 230'C - on the other hand, it takes less time to chew the chicken . . .\n\nfor pretty . . . bake the chicken until the internal deepest part reaches the 'desired' temp - for white meat that's in the 160'F / 71'C range - allowing for some carry over - then change the oven to broil (top broil - if that's an option...) \ndark meat \"internet temps\" are 165'F / 74'C\nfrankly . . . dark meat lovers will not object to a 'white meat pull' at 160'F - white meat lovers will object to it being 'over cooked / too dry'\n\nstand and watch - the broil elements will take 2-5 minutes to 'glowing red' - walking away to post online comments will result in a totally burnt black crispy - too crispy - chicken. watch - observe the 'make pretty browning' - remove when done.\n\nlife, and cooking, is a learning experience - so pay attention and absorb/learn/adapt what you _personally_ observe - don't take the internet as 'gospel' - almost without exception, none of them are actually \"experts\"", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\t\" It has happened too many times. \"\nwell, listen to your inner cook.\ndo you need any clarification about how 'bad' internet recipes can be?\n\nI bake whole chicken at 275'F / 135'C - that gently cooks the chicken carcass.\nuse a thermometer - yes, it takes longer than doing it at 450'F / 230'C - on the other hand, it takes less time to chew the chicken . . .\n\nfor pretty . . . bake the chicken until the internal deepest part reaches the 'desired' temp - for white meat that's in the 160'F / 71'C range - allowing for some carry over - then change the oven to broil (top broil - if that's an option...)\ndark meat \"internet temps\" are 165'F / 74'C\nfrankly . . . dark meat lovers will not object to a 'white meat pull' at 160'F - white meat lovers will object to it being 'over cooked / too dry'\n\nstand and watch - the broil elements will take 2-5 minutes to 'glowing red' - walking away to post online comments will result in a totally burnt black crispy - too crispy - chicken. watch - observe the 'make pretty browning' - remove when done.\n\nlife, and cooking, is a learning experience - so pay attention and absorb/learn/adapt what you _personally_ observe - don't take the internet as 'gospel' - almost without exception, none of them are actually \"experts\"\n\t\t\nClick to expand...\n\n\nI have never cooked a chicken at 450F. Does anyone do that? \n\nMy favorite way to cook a whole chicken is on a rotisserie. I have a kit for my Webber Kettle. The temp runs around 300F to 350F, and takes somewhere around hour-ish. I start checking the internal temp when the skin is looking a light golden brown. \n\nLike your method, the longer, lower cook gets the whole thing done, without overcooking the breast. \n\nAlso, whether oven baking, roasting or rotisserie cooking, I stuff the cavity of the bird with \"wet\" items. I like quartered onions and lemon wedges. They kind of baste the bird from the inside, out. \n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Oh! Another tip for getting a moist bird is brining it before you cook it. I do a wet brine sometimes, with k-salt and sugar in a big container of water. A few hours minimum, or overnight if you want. After brining, dry the bird well, and park it in the fridge naked to let the skin dry some more. Dry skin will brown and crisp better than soggy skin.\n\nI'm surprised nobody mentioned that before now. I'm guessing a lot of you brine poultry.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Speaking of skin, auto-correct is really getting under mine today. I had to go back and change my last post from \"mining\" my chickens to \"brining\" them. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tSpeaking of skin, auto-correct is really getting under mine today. I had to go back and change my last post from \"mining\" my chickens to \"brining\" them. \n\nCD\n\t\t\nClick to expand...\n\n\"mining chickens\" bahahaha", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " My famous Grilled Spatchcocked Chicken - all slathered up and on the grill ready to go... \n\n\n\n\n\nBeautiful charred spatchcocked chicken, burnt to a literal crisp and ready to be chucked. Even the foil melted under it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " ouch!", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI have never cooked a chicken at 450F. Does anyone do that?\n\t\t\nClick to expand...\n\nApparently lots of TikTok content creators are teaching people to do that. It works about as well as you would expect. They're also teaching people to cook chicken from frozen. I don't think that's a very good idea, either. Too many people want a super easy way to make gourmet meals and modern social media makes them think it's possible.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I agree you GG. They want a quick and fast instant success. Although it may work for a few, chances are those few are probably experienced cooks and know what to look for along the way to avoid disaster. Or are incredibly lucky creatures who still just might just be sending everyone home with a tummy ache.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " It depends on your oven too. My oven has a habit of burning everything at the bottom but I can never get a crispy top! Roasting a perfect chicken is definitely much harder than it seems. It's so much easier to roast chicken pieces.", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " Meryl said:\n\n\n\n\t\t\tIt depends on your oven too. My oven has a habit of burning everything at the bottom but I can never get a crispy top! Roasting a perfect chicken is definitely much harder than it seems. It's so much easier to roast chicken pieces.\n\t\t\nClick to expand...\n\nSame with my oven", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI have never cooked a chicken at 450F. Does anyone do that?\n\t\t\nClick to expand...\n\nI DO!!\n\nIt’s my favorite way to roast chicken. Super moist.\n\n\ncaseydog said:\n\n\n\n\t\t\tI have never cooked a chicken at 450F. Does anyone do that?\n\t\t\nClick to expand...\n\nI DO!\n\nIt’s my favorite way to roast whole chicken. Super moist!\n\nIt was all the thing back when Barbara Kafka’s “Roasting” cookbook came out.\n\nHere’s the tried and true recipe from that amazing cookbook. Make sure to line your roasting pan with sliced potatoes.\n\n\n\n\t\t\thttps://food52.com/recipes/17568-barbara-kafka-", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tApparently lots of TikTok content creators are teaching people to do that. It works about as well as you would expect. They're also teaching people to cook chicken from frozen. I don't think that's a very good idea, either. Too many people want a super easy way to make gourmet meals and modern social media makes them think it's possible.\n\t\t\nClick to expand...\n\nIf they teach them how to do it right it will come out fabulously.\n\nThis was a popular technique in the 1990’s. It’s very legit.\n\n\n\n\t\t\tbarbara kafka high heat roasting - Google Search\n\t\t\n\n\nLean proteins need higher heat. Low and slow allows them to dry out.\n\nNever cook a frozen chicken unless you are just tossing it into an Instant Pot and cooking the heck out of it", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " On which rack are you roasting your chicken? If you can move it up to a higher rack, the top will cook for more quickly from the heat that radiates down from the top of the oven.", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Got a good lemongrass chicken recipe?", "loss": false, "prefix": null }, { "from": "human", "value": " My father ate at a Vietnamese restaurant back in the 90s called The Bona in Minneapolis. He says the Hot and Spicy chicken (with lemongrass) isn't nearly as good as it used to be, so I'm trying to replicate the taste without ever having eaten it (alas I was like 5 in the 90s.). Does anyone know of a good lemongrass chicken recipe? (he said it was quite spicy, a bit sweet, vinegary, had good balance). I've tried at least 20 different recipes I've come up with and found online and it isn't \"it.\" Any advice or comments would be great!", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " I made and liked the lemongrass chicken on shesimmers.\nI posted the link earlier I think.\nAnyway https://shesimmers.com/2013/05/thai-grilled-chicken-lemongrass-grilled-chicken.html", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " You did Badjak, I've saved it for the elusive \"one day\" menu.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Your trying to replicate something you've never eaten and the 20 recipes you have tried wasn't it. Interesting conclusion and endeavor. I wish you eternal success.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy, I think dad is the one doing the taste testing. \n\nBAPyessir6, do you think maybe dad's taste buds have changed over the years without his realizing it? \nWe often feel a recipe might have changed when it is really us. I know I often see things that I don't feel are the same, and sometimes a well loved morsel doesn't just taste the same anymore... even if I prepared it myself.\n\nNostalgia and wishful thinking?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\npictonguy, I think dad is the one doing the taste testing. \n\nBAPyessir6, do you think maybe dad's taste buds have changed over the years without his realizing it? \nWe often feel a recipe might have changed when it is really us. I know I often see things that I don't feel are the same, and sometimes a well loved morsel doesn't just taste the same anymore... even if I prepared it myself.\n\nNostalgia and wishful thinking?\n\t\t\nClick to expand...\n\nRight, yeah, got that wrong lol.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " He's got a finicky palette and was an R&D taste tester at a cheese plant for years and years. It also could be his nostalgia of even if it was perfect it would still not taste as \"good.\" But I continue nonetheless!!", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " He's a right proud dad for your efforts I'm sure!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " After about a year of pestering him I was able to make a peach cobbler that was as good as what his Southern grandma used to make, so that was a major success for me.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Involve him in the process. Ask him what's missing, etc.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Consider using this recipe, substituting chicken for the tofu.\n\nIt’s from one of the best and most reputable Vietnamese cookbooks out there — “Pleasures from the Vietnamese Table.”\n\n\n\n\n\n\n\t\t\t\t\t\tSpicy Lemongrass Tofu\n\t\t\t\t\t\n\nDau hu xa ot Editor's note: The recipe and introductory text below are excerpted from Pleasures of the Vietnamese Table by Mai Pham and are part of our story on Lunar New Year. While traveling on a train one time to the coastal town of Nha Trang, I sat next to an elderly nun. Over the course of...\n\n\n\n\n\t\t\t\t\twww.epicurious.com", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Epicurious only allows a certain number of recipes to be read and then it's a paid subscription. But there are many other sites with that recipe. eg. lemongrass chicken I haven't checked them ingredient to ingredient but at any rate the whole darn thing sounds delicious! \n\nJust compared the two recipes and although there are differences, it's mostly in quantities of the various ingredients. Again though there are many recipes out there.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Use the recipe from Pleasures of a Vietnamese Table if possible", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: A scarred, flakey teflon pan-----should I throw it out?", "loss": false, "prefix": null }, { "from": "human", "value": " I worry about ingesting some of that plastic or whatever it is.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " yes throw it out. They aren't that expensive to replace.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Yes, I agree, plus if it is actually flaking, it must be really old! Current day NS just gets to where it's no longer non-stick.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " It's not plastic, it's PTFE. Heavily scratched, chipped pans need to go. If the coating is actually flaking, throw it away right NOW!\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " One more vote for throwing out a non-stick pan that is flaking off bits.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " The flaking bits of PTFE are bits of Teflon flaking off and are actually harmless and would pass through your digestive system unchanged.\n\nPFOA was used in the manufacturing of Teflon and is a known carcinogen. There is no PFOA in the finished product.\n\nToss the pan. Replacements are generally inexpensive. I recommend a Teflon pan with a thick aluminum base and a coating on the outside. When the Teflon gets old and stops being non-stick, it's easy to toss it and replace it since its' so cheap.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Totally agree. I threw out two very scratched Teflon pans the other day. Replaced them with non-Teflon but still non-stick.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tThe flaking bits of PTFE are bits of Teflon flaking off and are actually harmless and would pass through your digestive system unchanged.\n\t\t\nClick to expand...\n\nExcept food will no longer \"stick to your ribs!\"", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Why don't they invent a pan coated with: \n\"your food will not stick to your waist, hips or butt.\".", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any thoughts on canned meats?", "loss": false, "prefix": null }, { "from": "human", "value": " Include salmon,herring fillers, ma kerala, beef, spam etc. in that question. I admit I have never eaten canned meats except tuna. Any risks or disadvantages etc.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " What is/are “herring fillers?”\n\nI love herring but I have never seen it in a can.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tWhat is/are “herring fillers?”\n\nI love herring but I have never seen it in a can.\n\t\t\nClick to expand...\n\nI think he meant Herring Fillets. I have seen them in a can (like sardines)", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " I've had tuna, anchovies, corned beef, Vienna sausages and spam canned. I've had herring in wine sauce and dried beef in jars.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Thanks. I don’t recall seeing canned herring.\n\nCanned fish is “all the rage” at some fancy restaurants here.\nSee: https://www.saltiegirl.com/boston-menus/#boston-tinnedseafood\n\nI like pretty much all canned fish, including salmon. Been eating it all my life. Sadly my beloved anchovies gave me gout so they are off the list.\n\n I’ll eat Spam every other year, but no other canned meats.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Canned meat and fish are no more risky than other canned foods. If the can is badly dented, leaking or bulging, don't eat from it.\n\nI eat canned tuna and Spam. One of my former neighbors was from the Pacific Northwest. She used to serve jarred creamed herring at parties. It wasn't bad but it isn't something I buy.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Silversage said:\n\n\n\n\t\t\tI think he meant Herring Fillets. I have seen them in a can (like sardines)\n\t\t\nClick to expand...\n\n\nOr filets? Fillets are British filets. \n\nHerring, like sardines and anchovies, are often canned. I have never had the canned herrings. I have used canned sardines and anchovies as a flavoring agent, but not on their own. \n\nI grew up with SPAM, and it has its place. I like it. A lot of people don't. K-Girl probably knows everything to cook with SPAM. \n\nCanned meats are popular with \"peppers,\" the people stocking up for the end times. They last for years in a cool, dry storage cave. For the less armageddon types who live in hurricane country, they are good to have around if you lose power for a while. It is meat that doesn't need refrigeration. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Kippered herring is how I remember it being in cans - slightly larger than sardines, which is probably why they are \"kippered\", or split, though I think I've seen other types of fish kippered, too. I get deals on canned herring at Ollies, and sometimes Ocean State Job Lot, where there are occasionally digital coupons for them, plus the 20% off for older people, the first hour every Monday. I also get some incredibly cheap canned salmon there when they have deals on them. As for meats, I can't remember any canned meats I've had, since I was a child.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " I make a Korean Army stew (think spicy ramen with a bunch of delecables added) and it's the bomb. It's got Vienna sausage, hot dog, and spam in it, along with 3 types of mushrooms in a (homemade of course) chicken stock and gochujang broth. Top it off with cheap plastic wrapper cheese. It's so good.\n\nI haven't used much canned salmon as I find it more fishy than the Midwestern frozen kind that I always buy, though I do sometimes use it in sushi rolls as I don't like raw fish. I use tons of sardines and canned tuna though. Sardines are lowkey the unsung hero of food.", "loss": true, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " BAPyessir6 said:\n\n\n\n\t\t\tI make a Korean Army stew (think spicy ramen with a bunch of delecables added) and it's the bomb. It's got Vienna sausage, hot dog, and spam in it, along with 3 types of mushrooms in a (homemade of course) chicken stock and gochujang broth. Top it off with cheap plastic wrapper cheese. It's so good.\n\nI haven't used much canned salmon as I find it more fishy than the Midwestern frozen kind that I always buy, though I do sometimes use it in sushi rolls as I don't like raw fish. I use tons of sardines and canned tuna though. Sardines are lowkey the unsung hero of food.\n\t\t\nClick to expand...\n\n\nI have never made Korean Army Stew, but know what it is, and would like to make it just for shitzangiggles. Another canned meat meal invented during wartime. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Canned ham - I use a bit. the big oval ones you can cook up like you would a roast. Or compressed bits and pieces for salad or sandwiches. \n\nOther than tuna, can't think of anything else, aside from the fact I don't like Spam.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I love sardine sandwiches. Another weird food that my parents ate and I joined them (at a very early age). I ate literally everything. My brother ate literally nothing but breakfast cereal and boiled egg noodles.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tCanned meat and fish are no more risky than other canned foods. If the can is badly dented, leaking or bulging, don't eat from it.\n\t\t\nClick to expand...\n\nI agree. That said, I think canned fish and meat are more likely to have a high salt content than most other canned foods.\n\n\npepperhead212 said:\n\n\n\n\t\t\tKippered herring is how I remember it being in cans - slightly larger than sardines, which is probably why they are \"kippered\", or split, though I think I've seen other types of fish kippered, too.\n\t\t\nClick to expand...\n\nKippered herring is the only herring I have seen in cans. I do see other types of herring in jars. The kippered herring that I buy is cured and cold smoked before it is canned. It is split to make the curing and smoking go faster.\n\nI also buy canned smoked oysters, anchovies, tuna, sardines, and corned beef. No canned salmon for me because, I don't like cooked salmon.\n\nI have had but I'm not a big fan of Spam, canned ham, or canned chicken.\n\nThere is of course, also meat in some canned soups and stews. I only buy very limited amounts of canned soups. There aren't many that interest me.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tOr filets? Fillets are British filets. \n\nHerring, like sardines and anchovies, are often canned. I have never had the canned herrings. I have used canned sardines and anchovies as a flavoring agent, but not on their own.\n\nI grew up with SPAM, and it has its place. I like it. A lot of people don't. K-Girl probably knows everything to cook with SPAM.\n\nCanned meats are popular with \"peppers,\" the people stocking up for the end times. They last for years in a cool, dry storage cave. For the less armageddon types who live in hurricane country, they are good to have around if you lose power for a while. It is meat that doesn't need refrigeration.\n\nCD\n\t\t\nClick to expand...\n\nNot quite @caseydog. I keep seeing new-to-me ideas on the Spam® Face Book Page.\nThere was one that cracked me up, a Spam® Musubi Man using a Gingerbread Man Cookie cutter.", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " As to the OG @georgevan question about canned meats ... I use Kirkland brand canned Chicken in some applications.\nFunny, I was watching a You Tube video last night and they utilized canned Lamb Head and Tongue meat.", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " Kaneohegirlinaz said:\n\n\n\n\t\t\tNot quite @caseydog. I keep seeing new-to-me ideas on the Spam® Face Book Page.\nThere was one that cracked me up, a Spam® Musubi Man using a Gingerbread Man Cookie cutter.\n\t\t\nClick to expand...\n\n\nHey K-Girl, this just opened up about a mile from me...\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMenu - Mo' Bettahs\n\t\t\t\t\t\n\nMo' Bettahs menu is one that will fill your belly! Come enjoy the environment, food, and friends. You won't regret it. Visit one of our many locations!\n\n\n\n\n\t\t\t\t\tmobettahs.com\n\t\t\t\t\n\n\n\n\nNo SPAM???\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " @caseydog GO! Run brah, NOW!!!\n\"No Spam\" - no matta!!! \nThe menu looks KILLAS!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "gpt", "value": " @caseydog , OH OH! No foget da POG too, eh!! and that Mac Salad looks pretty legit!", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " Kaneohegirlinaz said:\n\n\n\n@caseydog , OH OH! No foget da POG too, eh!! and that Mac Salad looks pretty legit!\n\t\t\nClick to expand...\n\n\nThere is another Hawaiian place not far from me, right next to COSTCO. It has SPAM Musubi!!!\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tMenu - Plate Lunch, Sides, Drinks, Desserts \| Hawaiian Bros Island Grill\n\t\t\t\t\t\n\nHawaiian Bros Island Grill menu has authentic Hawaiian plate lunches, salads and sides. Catering, pickup and drive thru available.\n\n\n\n\n\t\t\t\t\thawaiianbros.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I'm fine with canned fish/seafood: herring, pilchard, anchovies, tuna, salmon, mussels, oysters etc \n\nNot a fan of canned meat though.\nNot sure why. \nSpam could work in emergencies, thinly sliced, fried hard.\nI've had canned ham. Also OK for emergencies.\nAnd just remembering canned pate/liverwurst spread. That I actually enjoy with lots of pepper", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: A ? on ham and potato soup", "loss": false, "prefix": null }, { "from": "human", "value": " is it important to use cooked ham with the ingredients in the boiling pot?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Are you asking about using cooked ham?\nOr about bringing it to a boiling point?", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " If you put raw ham in potato soup it becomes cooked ham. Can you put cooked ham which is a brined product in potato soup, yes of course. Don't really understand your question, try being less cryptic and say exactly what are you trying to find out?", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Will unooked ham cook enough to be safe to eat by boiling it with the ingredients?", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " Of course, you applying heat to meat, that will cook it. I probably would just simmer the soup and just add a little more time to cook the ham. Boiling could toughen and dry out the ham, so be mindful of doneness and don't overcook.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tWill unooked ham cook enough to be safe to eat by boiling it with the ingredients?\n\t\t\nClick to expand...\n\n\nAny raw meat will cook to a safe level if you cook it long enough. With raw ham, you just need to cook it in the soup long enough for the internal temperature of the ham to reach a safe temperature for the minimum amount of time for that temperature. At an IT of 160F, it is safe instantly. Below that, it needs to cook for a longer amount of time.\n\nRaw ham is going to taste different from cured and/or smoked ham. I'd much prefer to use smoked ham in a potato soup.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " soup recipes that call for ham are usually aiming at cooked smoked ham because of the flavor\n\nYou can use raw ham because it will cook in the soup.\n\nDon’t boil soup, simmer it gently", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " is raw ham not known as \"pork?\"\n\nham is \"cured\" / \"preserved\" and possibly smoked - can't recall every buying a \"ham\" that didn't say \"fully cooked\" - except for the ultrasmoked \"Virginia/country ham\" in a cloth bag style....", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " dcSaute, perhaps not now, but when I first started my own kitchen I was warned to look for whether or not the ham was fully cooked. Uncooked ham was simmered on the stove top for a long time. Not only did it reduce the salt content but it \"cooked\" the ham. \nI ruined one of my very first whole family dinners. \nBeing \"smoked\" doesn't necessarily mean being cooked. \nAt least that my memories on it.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Smoking is a form of preservation. It was one of the ways people preserved meats before refrigeration. It just happened that smoking meats tasted good, so we still do it even now, when we don't really NEED to do it. \n\nWhen I make my bean and ham soup, I start by cooking down a stock with the bone from a baked or smoked ham, with my aromatic vegetables. I remove the bone, and add my beans to cook in the stock. Then, add my leftover baked/smoked ham near the end. All that ham needs is to be heated through, since the ham bone (with some residual meat) flavored the soup. \n\nI would do the exact same thing with potatoes. \n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Just to be clear, the USDA states\n\"Some are sold partially cooked or raw. It is important to check the product label to identify how the ham was processed. Partially cooked or raw hams will generally say “cook thoroughly” on the package in addition to displaying cooking directions and a safe handling instructions label. Mar 23, 2023\"\n\nI have not seen hams like that for some time here in Canada but I used to. Never hurts to check the labels.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I used to work in a deli. We had what was called fresh ham. Which was basically a pork roast. We seasoned it and roasted it. It was not smoked just roasted pork. Was very good. We sold a lot of fresh ham sandwiches.\n\n“Hams can be fresh, cured or cured-and-smoked. The term ham refers to the cured leg of pork. A fresh ham would be an uncured leg of pork. The fresh ham will have the term “fresh” in the title of the product. The term fresh means that the product has not been cured in any process.”\n\n\n\n\n\n\n\t\t\t\t\t\tCountry, cured, fresh or smoked ham, what is the difference?\n\t\t\t\t\t\n\nStorage and cooking times can be very different depending on the kind of ham.\n\n\n\n\n\t\t\t\t\twww.canr.msu.edu", "loss": true, "prefix": "msmofet:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How long to thaw frozen beef in refrigerator?", "loss": false, "prefix": null }, { "from": "human", "value": " We have a little over 2 lbs. of frozen beef. How long will it take to thaw this in the refrigerator? \nI think it needs to be put in 24 hrs before cooking time. Another family member thinks 6-8 hrs will be fine. I told them if it isn't thawed, I ain't cookin' it (they bought it and requested I make a certain dish for us all). I can't stand thawing beef in the microwave, yuck!\n\nI'm supposed to make tacos, nothing fancy, lol. But I want to make sure it's thawed in a way that tastes good and is also safe.", "loss": false, "prefix": "KateH21:" }, { "from": "gpt", "value": " If you put it in a bowl/pan/sink of cool water, it will likely thaw in an hour or so. Make sure the packaging is pretty water-proof. Then, just put it back in the fridge until needed.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " Depends on the packaging. But for 2 lbs, 24 hours in the fridge is perfect. To my way of thinking most people put their frozen meat in the fridge the day before wanting to cook it. \n\nI'm assuming it is ground beef - it is not going to go bad. Especially if left in the original pacage.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Putting it in the refrigerator for 24 hours as opposed to six to eight hours, what is the difference? If it thaws in 24 hours, fine. If it thaws in six to eight, it is still refrigerated and won't go bad.\nYou are cooking it, you get to make the decision!", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " GinnyPNW said:\n\n\n\n\t\t\tIf you put it in a bowl/pan/sink of cool water, it will likely thaw in an hour or so. Make sure the packaging is pretty water-proof. Then, just put it back in the fridge until needed.\n\t\t\nClick to expand...\n\nIt goes faster if the water is flowing. That carries away any water that has been cooled by the frozen meat.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " It must depend on the refrigerator. I made chili this week so I moved 1 lb of foil wrapped ground beef from the freezer to the refrigerator the day before, and it was still hard as a rock noon the next day. \n\nHowever I put it on defrost for 5 minutes in the microwave and it came out absolutely perfect. There was no brown or any discoloration and it was evenly thawed. So I'm going to be doing that more often. So on my fridge it's 2 days for a pound of ground beef and even longer for a roast.", "loss": true, "prefix": "Texmex:" }, { "from": "human", "value": " Yeah it totally depends on your frige's temperature and even where in the refrigerator it is while you're thawing it. My frige is colder near the top than it is on the bottom so I keep milk, cream, etc. on the top shelf and I keep my frige pretty cold in general. If I put a 2 lb frozen package of meat on the bottom shelf in my frige it could take 2-3 days to thaw.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Texmex said:\n\n\n\n\t\t\tIt must depend on the refrigerator. I made chili this week so I moved 1 lb of foil wrapped ground beef from the freezer to the refrigerator the day before, and it was still hard as a rock noon the next day.\n\nHowever I put it on defrost for 5 minutes in the microwave and it came out absolutely perfect. There was no brown or any discoloration and it was evenly thawed. So I'm going to be doing that more often. So on my fridge it's 2 days for a pound of ground beef and even longer for a roast.\n\t\t\nClick to expand...\n\nYou might be running your fridge really cold or maybe it has cold spots. Have you ever stuck a thermometer in there to see how cold it is?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tIt goes faster if the water is flowing. That carries away any water that has been cooled by the frozen meat.\n\t\t\nClick to expand...\n\nSorry, but as much as this advice is correct, I can’t possibly agree with this practice.\nThe amount of water that is just running down the drain is abhorrent to me. I used to rail against this when I worked in the restaurants because this was how so many items were thawed.\nI live in a country where drought is always a concern and we pay a lot $$$ lot of money for water, so there is that.\nThen when I consider the amount of people on this planet who don’t have access to clean, running water…for us to use it to thaw our food from the luxury of our freezer is just heartbreaking.\nI am so sorry if this sounds like soapboxing, but it has always grinded my gears!", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tSorry, but as much as this advice is correct, I can’t possibly agree with this practice.\nThe amount of water that is just running down the drain is abhorrent to me. I used to rail against this when I worked in the restaurants because this was how so many items were thawed.\nI live in a country where drought is always a concern and we pay a lot $$$ lot of money for water, so there is that.\nThen when I consider the amount of people on this planet who don’t have access to clean, running water…for us to use it to thaw our food from the luxury of our freezer is just heartbreaking.\nI am so sorry if this sounds like soapboxing, but it has always grinded my gears!\n\t\t\nClick to expand...\n\nI live where that's not an issue. I live on an island in a large river. If I don't use the water, it won't make more water available for people elsewhere. But, it is a good point. I should remember that when suggesting it in a forum where it could be relevant to people reading it. Now I'm trying to think of a way to recirculate that water, instead of wasting it.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Plenty fresh water here as well \nAnd if I don't use it, it becomes salt water.\nBut I still think it is good practice not to spill (too) much\n\nI generally defrost in a cooler box and check every now and again. If it goes too fast, I move the whole lot to my chest fridge. If too slow, and I really want to eat it today, then it moves to the water defrosting system.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " taxy, I believe that is false thinking about your water supply. Beaconsfield often had water restrictions. St. Lazare does almost every year. And many towns have their water taxed, not only to pay for the works but to measure and pay for the use and the distance that might be needed to bring it in. How many of you other members here pay a tax on water?\nHaving a plethora does not mean to waste.\n\nI have rarely used the water method and when I have, certainly not with running water. Think about it - that water will always be warmer than the frozen object. How many times have you seen the water around a defrosting object become frozen itself. Give the water a swirl if you want to even out the temperature.\n\nTo go along with all that - I hate the habit of many people who run water while washing too. Fill a pan with water for the soap - and we used to even have a second water tub for rinsing. I don't have a 2nd tub for rinsing anymore but I also don't leave the water running between each rinse.\n\nI live in Waterdown/Hamilton- on a lake. You could even call this Land O'Lakes - except that was taken by some a little west of us. We are taxed for our water use.\n\nrant over", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tYou might be running your fridge really cold or maybe it has cold spots. Have you ever stuck a thermometer in there to see how cold it is?\n\t\t\nClick to expand...\n\nIt is set on five out of 10. I like my milk cold, so I wouldn't want to lower it.", "loss": true, "prefix": "Texmex:" }, { "from": "gpt", "value": " Trying to convince Texas towns that water is a resource and not a commodity is almost impossible. It has become easier with two summers of extreme drought. \nHere on the farm we are served by a local water company, which has suggested voluntary conservation twice. We have three 250 gal. rain cubes that guttering feeds rainwater off the house roof and the barn roof, and two 55 gal. barrels by the house to catch water from shorter sections of roof. We use this water for the flower and vegetable gardens, and to water the hens and to fill the waterers for the wild birds. We chuckle when we hear folks complain about their water bills!", "loss": true, "prefix": "Marlingardener:" }, { "from": "human", "value": " Before I freeze ground beef or sausage, if it isn't already kind of flat in one of those meat trays from the grocery store, I flatten it out so it's not thick and put it in a freezer bag. \n\nI froze that pound of ground beef just like it came from the store because it was in a flat tray and I left the tray and packaging on and just wrapped it with foil. But if it's a chub roll or large amount, I'll remove it and flatten it in put it in freezer bags.\n\nDefrosting the ground beef it's very quick and easy and doesn't do it any cooking to the meat if done for the right amount of time on defrost. \n\nIt is not as good of an idea to use defroster microwave on chicken because it's not a uniform shape and some parts of it will start cooking. \n\nI usually just thaw chicken in the refrigerator and don't try to cook it if it's not not thawed yet. I usually only freeze chicken pieces and then I divide those up and repackage them three or four to a freezer bag. Needless to say you don't want to stack them or anything but want to keep them all separate and laying flat when freezing so they're not all glommed together and hard to thaw.", "loss": true, "prefix": "Texmex:" }, { "from": "gpt", "value": " Marlingardener said:\n\n\n\n\t\t\tTrying to convince Texas towns that water is a resource and not a commodity is almost impossible. It has become easier with two summers of extreme drought.\nHere on the farm we are served by a local water company, which has suggested voluntary conservation twice. We have three 250 gal. rain cubes that guttering feeds rainwater off the house roof and the barn roof, and two 55 gal. barrels by the house to catch water from shorter sections of roof. We use this water for the flower and vegetable gardens, and to water the hens and to fill the waterers for the wild birds. We chuckle when we hear folks complain about their water bills!\nView attachment 66419\n\nClick to expand...\n\nI'm in Texas too. My neighbor had one of those to water his garden. But I have to say the last two summers there wasn't any rain to catch! I got no rain at all this summer", "loss": true, "prefix": "Texmex:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\ntaxy, I believe that is false thinking about your water supply. Beaconsfield often had water restrictions. St. Lazare does almost every year. And many towns have their water taxed, not only to pay for the works but to measure and pay for the use and the distance that might be needed to bring it in. How many of you other members here pay a tax on water?\nHaving a plethora does not mean to waste.\n\nI have rarely used the water method and when I have, certainly not with running water. Think about it - that water will always be warmer than the frozen object. How many times have you seen the water around a defrosting object become frozen itself. Give the water a swirl if you want to even out the temperature.\n\nTo go along with all that - I hate the habit of many people who run water while washing too. Fill a pan with water for the soap - and we used to even have a second water tub for rinsing. I don't have a 2nd tub for rinsing anymore but I also don't leave the water running between each rinse.\n\nI live in Waterdown/Hamilton- on a lake. You could even call this Land O'Lakes - except that was taken by some a little west of us. We are taxed for our water use.\n\nrant over\n\t\t\nClick to expand...\n\nI don't do it when the city asks us to conserve water. I don't do it often. Of course I know the water running into the bowl is warmer than than the frozen food. If I just put the food in a bowl of cold water, ice forms around the food. \n\nI guess the cities that have had restrictions want their reservoirs refilled by rain water, rather than getting water from the Saint Lawrence River. If ever the level of the Saint Lawrence starts going down, I will not be using running water to defrost food. Obviously, I try to plan the defrosting, but I never know for sure that I will have enough spoons the next day to actually cook the food. I usually determine that early in the day that I will be doing the cooking. It can be tricky to figure out what is less environmentally friendly: running the water to defrost, throwing away meat that was defrosted and didn't get used because I ran out of spoons, or ordering out because there isn't any meat defrosted. BTW, I have taken a tip from a YouTuber I follow. I cut chicken and pork into very thin slices and freeze in very flat ~225 gram portions. Those defrost very quickly and work great in stir fries, among other things.\n\nWhen I wash dishes, I usually rinse the dishes in running water. But, I turn the water off while I am not actively rinsing, which means I do a lot of turn the water on, turn the water off.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Ground beef for tacos I'd just hack away on it until it was useable, maybe an hour, probably less.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " A 2 lb chunk of ground beef will take at least 24 hours in the fridge.\n\nit’s always better to freeze everything flat, as it defrosts much faster.\n\nif you have an aluminum skillet or griddle, place it on that for an hour. It really speeds up the thawing.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tA 2 lb chunk of ground beef will take at least 24 hours in the fridge.\n\nit’s always better to freeze everything flat, as it defrosts much faster.\n\nif you have an aluminum skillet or griddle, place it on that for an hour. It really speeds up the thawing.\n\t\t\nClick to expand...\n\nI do that with a cast iron skillet flipped upside down or just on the stove top, 'cause it's metal and is pretty good at \"sucking the cold\" out of the food. And absolutely, flat things thaw faster. I have started freezing chicken and pork, sliced into small thin pieces that are handy for stir frying. I put them in a sandwich sized zipper bag and flatten it. That works out to around 250 grams / ~8 ounces of meat. Once frozen flat in the freezer, they can be labelled and stored standing, like in a filing cabinet.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Wok Hei", "loss": false, "prefix": null }, { "from": "human", "value": " Hello!\nSome may remember that I purchased a high powered wok burner some time ago.\nI had to get it altered by a friend who works in gas, because it was VERY dodgy as it came. Probably would have exploded, it was really badly made.\nBut now that everything has been addressed, it’s a winner!\nThe extreme heat gives the wok hei.\nFor those who may be wondering, wok hei is really hard to describe, but it’s essential for delightful Asian food. The closest I might get to a description is that it’s like a bbq smoke. I can guarantee that the use of the ultra hot burner makes your own Asian food taste more like the favourite restaurant.\nIt’s because I have a serious bent on Asian dishes that I purchased this, but if you are in the wheelhouse for amazing Asian cooking, a high powered wok burner is a really great essential.", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Last year I learned that wok hei is also called wok chi. Breath of the wok is one translation.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Yeah, it's an essential ingredient for stir frying in my opinion and especially for fried rice, love it.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I'd like to have a wok burner, but don't have room for any more cooking toys. I am pretty sure I already know what your safety issue was. My crawfish boil burner (also good as a turkey frier burner) was sketchy when I got it. Made in China burners aren't as good as Chinese food, it seems. \n\nI have a couple of Weber Kettles, and Weber makes a wok kit. I can pile red hot coals under the wok, and get some screaming BTUs. It is a cast iron wok, so it can really store up some heat. Not what you'd find in a good Chinese restaurant, and may not deliver that coveted wok hei, but it does a pretty good job.\n\n\n\n\n\n\nA basic shrimp stir fry.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tLast year I learned that wok hei is also called wok chi. Breath of the wok is one translation.\n\t\t\nClick to expand...\n\nYes, that is the essence of the translation. But how to express a taste with our words is more complicated.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tYeah, it's an essential ingredient for stir frying in my opinion and especially for fried rice, love it.\n\t\t\nClick to expand...\n\nYes, I have been searching for that special ingredient to really elevate my Asian food and I knew that really intense heat was needed", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI'd like to have a wok burner, but don't have room for any more cooking toys. I am pretty sure I already know what your safety issue was. My crawfish boil burner (also good as a turkey frier burner) was sketchy when I got it. Made in China burners aren't as good as Chinese food, it seems.\n\t\t\nClick to expand...\n\nThe lovely friend who worked on my Chinese made gas burner was horrified by what he found, and said it should probably never have cleared customs.\nHe said that if anyone had gotten it to work without consulting someone who knows what they are doing, it would probably explode or cause a massive fire.\nLuckily, he fitted it out properly with all the valves and ignition equipment that made it safe.\n\n(Your shrimp stir fry looks delicious!)", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I wish I had a High powered wok burner. Thats why it always tastes like I tried to make Chinese food, but never quite go to the restaurant level. I had a friend ( 25 years ago) from China, and I asked him why my Chinese never really hits its mark. Thats when he explained that my crappy electric burner will never come close to the heat they use at the restaurant , which makes a big difference .", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " larry_stewart said:\n\n\n\n\t\t\tI wish I had a High powered wok burner. Thats why it always tastes like I tried to make Chinese food, but never quite go to the restaurant level. I had a friend ( 25 years ago) from China, and I asked him why my Chinese never really hits its mark. Thats when he explained that my crappy electric burner will never come close to the heat they use at the restaurant , which makes a big difference .\n\t\t\nClick to expand...\n\nIt absolutely does.\nI have made about four meals since my wok burner has been fixed up, and the difference from my stove top burner is just insane.\nThe flavour is amazingly different and “wok hei” breath of the dragon is so much there.\nIt is probably not equipment that everyone needs, but if you’re like me and want to explore authentic Asian cuisine, a high powered wok burner is definitely essential.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " If we want to go all in, Craig will drag out the propane burner. He always complains though that the heat makes the hair on his forearms curl up and fall off. \n\nOtherwise, we use the 1800 watt setting on the induction burner on high, which gets to about 500 F.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " I think this question is interesting, but happy to be proven otherwise.\n\n“How would you describe the flavour of wok hei?”\n\nI just can’t think of a word to describe it.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Whats funny is you can use the same ingredients and make the same exact dish, the only difference is the surface/ heat you're cooking hit on, and the major impact it has on the final taste. its subtle, yet significant ( at least in my opinion).", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Unless I were to taste them side by side ( a dish on the hi-wok and (good) family stove) I probably would never be able to tell the difference. Even then, my palate would probably go for the lesser, as that is what it is familiar with. \nI know that is sad but what can you do?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tI wish I had a High powered wok burner. Thats why it always tastes like I tried to make Chinese food, but never quite go to the restaurant level. I had a friend ( 25 years ago) from China, and I asked him why my Chinese never really hits its mark. Thats when he explained that my crappy electric burner will never come close to the heat they use at the restaurant , which makes a big difference .\n\t\t\nClick to expand...\n\nYour \"crappy electric burner\" can probably get a lot hotter than the gas burner on a home gas stove. I sort of follow a Chinese cooking channel on YouTube called Chinese Cooking Demystified. They say not to worry about wok hei. Millions of Chinese home cooks don't achieve it and don't worry about it. Wok hei is for restaurants. It's part of the appeal of going to a resto in China, as opposed to cooking at home.\n\n\n\t\t\thttps://www.youtube.com/@ChineseCookingDemystified", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Thank you, taxy. It is what I sort of felt. Most Chinese home stoves are not capable. Mind you, they probably have very old and passed down \"seasoned\" woks that themselves introduce the flavour that the hi=heat ones do.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Glad you got that fixed, JE! I was wondering what had happened with it.\n\nWhat output is the high heat burner? I got one called a BIG KAHUNA BURNER, which is 60,000 BTU/hr, and that one was the first one that gave me \"that flavor\" - even the relatively high 20k burners on my range only give it a hint of it, and it takes a smaller amount, and a longer cook time. The 60k burner, with a 20\" wok, cooks with about a 6 to 7 inch diameter spot that is basically non-stick, from the food bouncing around and vaporizing upon contact with it, thus giving that unique flavor.", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Any way to make radishes tasty?", "loss": false, "prefix": null }, { "from": "human", "value": " I don't find them very good tasting. Maybe a dip?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " NO nothing will make them very good tasting, like chocolate or anything like that. \n\nTwo interesting ways, one is to cook them, steam or saute and the hotness subsides somewhat.\nIn a peanut butter and radish sandwich, the peanut butter cuts the hotness back and is nice and creamy against the crunchy radish.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Nope. You either like them, or don't I don't.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Peanut butter and radish sandwich! Ha Ha. I have actually had a peanut butter , pickle, mirracle whip and lettuce. I love this Group!\n\nEric, Austin Tx.", "loss": true, "prefix": "giggler:" }, { "from": "human", "value": " Im a vegetarian and a gardener who grows radishes , and they are horrible. If I slice them very very thin ( and I mean very very thin) , I don't mind them in a salad. I have tried a half dozen ways to use them, each worse than the next. My daughter (either baking for frying them, I forget ) with butter.\n\nWhy do I grow them, you may ask? :\n1) They are one of the first crops to be planted of the year ( they tolerate cool spring conditions), so it gives me a reason to get dirty after hibernating for the winter.\n2) They are one of the quickest growing crops, from seed to harvest ( 4 - 6 weeks-ish). They are in and out before I start the good tasting stuff.\n3) Ironically , they are one of my most successful crops by amount and quality, so it gives me that well needed 'boost' of confidence early on in the growing season. I keep a few for salads and bring the rest to work to give away.\n\n*I grow red ones and purple ones. They taste the same, like crap!", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " @larry_stewart, you are so funny!\n\nI prefer them sauteed/pan fried. I cut them in half, lay the cut side down onto melted butter, put a tablespoon of water (or white wine) in the pan, cover, and simmer on low for about 8-10 minutes. Then I take the cover off, toss them around a bit, turn the heat up a little, and finish cooking them until tender. The \"hot\" goes away and they taste good.\n\nI also like to get a fresh baguette, get a thinnish slice, put some good quality butter on the bread, cover the butter with very very thin radish slices, and sprinkle with your best finishing salt. Voila, a French Radish sandwich.", "loss": true, "prefix": "Cooking Goddess:" }, { "from": "human", "value": " I like radishes. Raw. I once tried cooking them but found they weren't worth the trouble. No taste, no crunch - why bother?\n\nbut I do not like the leaves, my mom did but they are too bitter for me. I do like the microgreens of almost anything. Mustard, brussels, radish, all of those things. Usually only bean are available but the others I get when I see them.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tIm a vegetarian and a gardener who grows radishes , and they are horrible. If I slice them very very thin ( and I mean very very thin) , I don't mind them in a salad. I have tried a half dozen ways to use them, each worse than the next. My daughter (either baking for frying them, I forget ) with butter.\n\nWhy do I grow them, you may ask? :\n1) They are one of the first crops to be planted of the year ( they tolerate cool spring conditions), so it gives me a reason to get dirty after hibernating for the winter.\n2) They are one of the quickest growing crops, from seed to harvest ( 4 - 6 weeks-ish). They are in and out before I start the good tasting stuff.\n3) Ironically , they are one of my most successful crops by amount and quality, so it gives me that well needed 'boost' of confidence early on in the growing season. I keep a few for salads and bring the rest to work to give away.\n\nI grow red ones and purple ones. They taste the same, like crap!*\n\t\t\nClick to expand...\n\n\nImagine if the ONLY thing you could successfully grow was radishes. Wouldn't that suck. That would definitely end my interest in gardening. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I would not eat radishes by themselves, but I like to add them to salads.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " Salt.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " Soak them in salt water and put them in the fridge. That is how my mom used to instruct us to make them.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI like radishes. Raw. I once tried cooking them but found they weren't worth the trouble. No taste, no crunch - why bother?\n\t\t\nClick to expand...\n\nThat's how I feel about cooked radishes. The best thing, to me, about radishes is the bite/heat. I have been very disappointed in radishes from the supermarket on occasion - no heat. I haven't had the problem with radishes from the health food store or from Lufa Farms (the place that supplies my produce baskets).\n\nI like them thinly sliced in a salad. I like to take smallish bites out of a raw radish and dip the bitten end in a bit of coarse salt. Regular table salt works too, but doesn't seem as fun.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Funny thing is, my brother who doesnt like anything remotely vegetable, likes radish.\nI like most veges, but I don't like radish.,", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " we often do \"raw vegetable\" side for dinner - all the usual - carrot / celery / cukes / scallions / broccoli / cauliflower / . . . and the common 'red radish' \n\neat them in salad as well - \n\nseems to be a thing like cilantro - either you like them or you don't - no reasons required . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " dcSaute said:\n\n\n\n\t\t\twe often do \"raw vegetable\" side for dinner - all the usual - carrot / celery / cukes / scallions / broccoli / cauliflower / . . . and the common 'red radish'\n\neat them in salad as well -\n\nseems to be a thing like cilantro - either you like them or you don't - no reasons required . . .\n\t\t\nClick to expand...\n\n\nI don't like radishes OR carrots. Not crazy about cucumbers. \n\nThe cilantro thing is not a personal taste issue, it is a genetic trait (that I have) that reacts to one chemical in cilantro. That chemical seems to be neutralized by acids, so I can finely chop cilantro and put it in my salsa with the tomatoes and vinegar, and love what it adds. \n\nAs for radishes, I have not found any way to use them that I like. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I've never liked radishes. But one way I did decide to try them was roasted in the oven and they weren't bad at all. The only thing I didn't use in the following recipe was the lemon juice. Just tossed them in the oil and salt & pepper and roasted them until they were crisp-tender. \n\nIngredients\n9 to 12 medium red radishes, halved\nExtra-virgin olive oil, for drizzling\nSea salt and freshly ground black pepper\nLemon juice, optional\nInstructions\nPreheat the oven to 450°F. Slice the radishes in half and place them in a roasting dish (or on a baking sheet with parchment paper). Toss with drizzles of olive oil and pinches of salt and pepper and place cut-side down.\nRoast 10 to 15 minutes or until they reach your desired doneness. I like my radishes to have a bit of a crunchy bite. If you prefer softer radishes, roast them longer.\nServe with squeezes of lemon and season to taste.", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Does anyone get sick of their own cooking?", "loss": false, "prefix": null }, { "from": "human", "value": " I wonder if I am.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I do occasionally feel like nothing I think of cooking for dinner appeals to me.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " All the time. Well, not so much sick of my own cooking as much as sick of cooking, period. And I hate doing dishes.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " I sometimes don't feel like cooking. Right now, for instance. I had plans, and have all the ingredients ready to cook. I'm just not feeling the motivation to do the actually cooking. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " It's better to get sick of your own cooking than to get sick from your own cooking. \nInvite a friend over, make them something nice. Let them invite you over and make you something nice. \nLet someone else suggest something you should try, like fig bars.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Im going with bored instead of sick, but yeah. Making a dinner list for the week sometimes is challenging, cause it seems like everything I think of, we just had the week before ( even if it's been months). I like to try different ingredients, cuisines, techniques to get inspired. I also , when I go out to eat, order things I've never had before to try and get new ideas in my head. There is also something about eating something that someone else made that kinds makes it taste better. Im the only one who cooks in my house ( my wife toys , but usually unsuccessfully) so its kinda all on me.\n\nIts funny, sometimes when we go through what we want for dinner for the week, we can go through like 20 things before agreeing on one dish.\n\nAlso, do to diet and health restrictions, I cant cook the way I really want to cook ( cause I know what Im putting in the dish). Thats why, when we eat out, it's our cheat night and I dont think about all the carbs, sugar, salt .... that I would , at the very least, cut back on. you know, the things that make everything taste better.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " the food I cook seems sort of blase lately.", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " Bored is the word that comes to mind with me, too, but I have several cuisines I cook things from all the time - Thai, and other SE Asian, Chinese, Indian, and Italian, mostly - and what happens with me is I get a \"craving\", for some things I haven't made for a while, which might be any of those cuisines. I also get cravings for some things I don't have from one growing season to the next!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Bored and oomph are my bane. When ever you hear me say I had cheese and crackers, you know darned well that there are 6 or more recipes scattered around that I couldn't make up my mind on, finally got fed up and lost all my oomph. \n... and then I've usually shoved everything back in the fridge.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I don't get tired of MY cooking, I just get tired OF cooking.", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " The only time I get tired of my cooking is if we are finishing off, over a few days, something that didn't turn out to appeal to us. It doesn't happen often.\n\nTo keep from getting bored with cooking, I like to mix it up and learn new dishes. Some will be keepers, some will become favourites, others will have been good, but enough effort that I likely won't make it again. Being a member of this forum is one of the ways I learn new ideas about cooking and have a support group when learning some new things.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tThe only time I get tired of my cooking is if we are finishing off, over a few days, something that didn't turn out to appeal to us. It doesn't happen often.\n\nTo keep from getting bored with cooking, I like to mix it up and learn new dishes. Some will be keepers, some will become favourites, others will have been good, but enough effort that I likely won't make it again. Being a member of this forum is one of the ways I learn new ideas about cooking and have a support group when learning some new things.\n\t\t\nClick to expand...\n\nI try my hardest try at least one new dish every week or two. It doesn't always work out, but it's the thought that counts. Some are hits, and some are misses but it's great when I find something new to add to the rotation. I remember years ago I made a list of everything I could make for dinner. I figured if we had a list, it would be easy to select from , and having everything in front of us, we wouldn't be missing anything. I was impressed by how long the list was. There were many times we thumbed through the whole list just to settle on taking in something. Some of it was just being bored, and the other part was knowing how much work had to go into preparing a certain dish and just not being in the mood to dissemble the kitchen.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " be happy you aren't diabetic.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I don't really.\nSometimes I don't cook and grab something from the freezer, but mostly I cook. And mostly I like what I cook.\nSometimes no inspiration, sometimes not hungry, sometimes I start something but then go and eat something else", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Sometimes I just get sick of DOING my own cooking.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tSometimes I just get sick of DOING my own cooking.\n\t\t\nClick to expand...\n\nDing ding.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " dr morbius said:\n\n\n\n\t\t\tDing ding.\n\t\t\nClick to expand...\n\n\nFor me, that happens randomly, and without warning. like yesterday, when I had plans for dinner, and all the stuff gathered, but then when it was time to do the cooking, I didn't want to actually do it. I tossed together a sandwich, instead. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tFor me, that happens randomly, and without warning. like yesterday, when I had plans for dinner, and all the stuff gathered, but then when it was time to do the cooking, I didn't want to actually do it. I tossed together a sandwich, instead.\n\nCD\n\t\t\nClick to expand...\n\nI've had that happen multiple times. OR then there is the time when you already start the process and start thing to yourself \" What did I get myself into\" and there's no turning back.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " I have a million recipes I haven't prepared yet. I am with the sick OF cooking crowd. Dirty dishes the bane of all good cooks. Why can't I be rich and have a maid.. LOL", "loss": true, "prefix": "mseaglecook:" }, { "from": "gpt", "value": " mseaglecook said:\n\n\n\n\t\t\tI have a million recipes I haven't prepared yet. I am with the sick OF cooking crowd. Dirty dishes the bane of all good cooks. Why can't I be rich and have a maid.. LOL\n\t\t\nClick to expand...\n\nMe and my wife have an unwritten agreement. I do all the cooking and make the mess, in turn, she cleans up after me and gets a home cooked meal. I do try to help but apparently my cleaning abilities dont live up to her standards ( and I truly do try).", "loss": true, "prefix": "larry_stewart:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can you freeze canned jellied cranberry sauce?", "loss": false, "prefix": null }, { "from": "human", "value": " Tomorrow for Sunday dinner I'm roasting a whole bone-in turkey breast (with fixins) and I love cranberry sauce with my turkey. I have a can of Ocean Spray jelled cranberry sauce. But since my son doesn't like it, I'm the only one who will be eating it. Which means I'm going to have probably 3/4 of a can of cranberry sauce left that I really don't want to have to throw away. \n\nSo I was thinking of cutting the rest of the can down into individual slices and freezing the slices (on a sheet pan covered with freezer paper so the slices won't stick) and, for future meals, just pulling out a slice or two to thaw as I need them. But I've been reading a lot of conflicting comments about the end result of frozen cranberry sauce. \n\nHas anyone done this and had any success? Or does freezing the cranberry sauce basically ruin it? \n\nAgain, this is canned jellied cranberry sauce.", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Yeah, I read those conflicting reports. So, here's what I would try to decide about. \nIf you don't freeze it, you will have about 2 weeks in the fridge to figure out perhaps another recipe to use it in. and then throw it out cause it's gone bad.\n\nOr, if you do freeze it when you defrost it there will be one of two things happen. A pleasant surprise in that you have a good sauce - maybe not jellied as before but still tasty. \nOR you have crap. So you end up throwing it away just like you would had you kept it in the fridge till it left. \n\nPersonally I would take a chance and freeze it - making sure to be as airtight as possible. And before defrosting for a meal, be sure to have a can handy ... just in case. \nHere we can get small can of cranberry sauce, no need for big ones.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tYeah, I read those conflicting reports. So, here's what I would try to decide about. \nIf you don't freeze it, you will have about 2 weeks in the fridge to figure out perhaps another recipe to use it in. and then throw it out cause it's gone bad.\n\nOr, if you do freeze it when you defrost it there will be one of two things happen. A pleasant surprise in that you have a good sauce - maybe not jellied as before but still tasty.\nOR you have crap. So you end up throwing it away just like you would had you kept it in the fridge till it left.\n\nPersonally I would take a chance and freeze it - making sure to be as airtight as possible. And before defrosting for a meal, be sure to have a can handy ... just in case. \nHere we can get small can of cranberry sauce, no need for big ones.\n\t\t\nClick to expand...\n\nExcellent point and great advice. Thank you. I think I'll just freeze the slices individually and then put them into an airtight zipper bag and see what happens. Because you're right, it would most likely sit in my fridge until I have to pitch it (because I don't use cranberry sauce very often) and if it doesn't freeze properly, then oh well, I tried. It's better than just tossing the whole can once I've eaten my share of it with the turkey tomorrow.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Why don't you slice the leftovers and freeze one slice overnight. Thaw it and see if it's OK. Then you can decide to freeze the rest or just eat them really fast.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tWhy don't you slice the leftovers and freeze one slice overnight. Thaw it and see if it's OK. Then you can decide to freeze the rest or just eat them really fast.\n\t\t\nClick to expand...\n\nThat's an excellent idea as well. If the one slice dies a slow death in the freezer, then I'll know not to freeze the rest of it. The only thing, though, is I have no idea what to do with the rest of the sauce. \n\nGoogle is my friend, I suppose, so maybe I should get busy looking up cranberry sauce recipes", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I have jellied cranberry sauce that is extra from thanksgiving, as my husband likes it a lot. I also have extra at times of canned cranberries (that I canned) that I usually use in my oatmeal or grain flakes for breakfasts.\nOne of the zucchini fruit breads that I make uses apple sauce or pear sauce but I will use cranberry sauce if I have it in the fridge. Another is the oat-fruit cookies I sweeten with fruit (w/o sugar). It gives the cookies a tangy flavor and we like that.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tI have jellied cranberry sauce that is extra from thanksgiving, as my husband likes it a lot. I also have extra at times of canned cranberries (that I canned) that I usually use in my oatmeal or grain flakes for breakfasts.\nOne of the zucchini fruit breads that I make uses apple sauce or pear sauce but I will use cranberry sauce if I have it in the fridge. Another is the oat-fruit cookies I sweeten with fruit (w/o sugar). It gives the cookies a tangy flavor and we like that.\n\t\t\nClick to expand...\n\nOooooo, the oat-fruit cookies sound good. And since I'm diabetic, the less sugar, the better. Do you have a recipe for that? Or do you use one that you found online?", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " I just use oatmeal (thick cut is our preference), I add any combination of bananas, apple sauce, pear sauce, cranberry sauce, and put them in the food processor with the oatmeal. I like them a little moist, adding water or almond milk. The oats take 15 minutes to soak up the moisture. If you like them sweeter, add honey or sugar or whatever sweetening agent you like. We add raisins because they are little bites of sweet. Then we portion them, flatten them on parchment, and bake at 350 deg F for 20 minutes. We keep them in a gallon zip lock bag in the fridge and eat them cold.\nThey aren't fluffy or crispy. You might have to add eggs or baking soda or baking powder, or oil if you want them more cookie-like. But my recipe is just for day to day snacking between meals.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tI just use oatmeal (thick cut is our preference), I add any combination of bananas, apple sauce, pear sauce, cranberry sauce, and put them in the food processor with the oatmeal. I like them a little moist, adding water or almond milk. The oats take 15 minutes to soak up the moisture. If you like them sweeter, add honey or sugar or whatever sweetening agent you like. We add raisins because they are little bites of sweet. Then we portion them, flatten them on parchment, and bake at 350 deg F for 20 minutes. We keep them in a gallon zip lock bag in the fridge and eat them cold.\nThey aren't fluffy or crispy. You might have to add eggs or baking soda or baking powder, or oil if you want them more cookie-like. But my recipe is just for day to day snacking between meals.\n\t\t\nClick to expand...\n\nThat sounds absolutely delicious. Thanks so much. Definitely good to have around for snacking.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " for many many years i;ve been buying a case of cranberries when it's i=cheap and in season and making cranberry sauce and freezing it to eat all year. we love it!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " I, personally suspect that the commercial cranberry sauce with the berries in it would freeze better than the commercial gel sauce that doesn't have any solids. This is just a guess on my part.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Don't forget the Jellied cranberry, (when mixed and 'melted') will be a lot more liquidy (yes, that's in my personal dictionary, ) than than the non-jellied or regular cranberry sauce. \n\nAndy's suggestion is excellent! Only I would leave it a couple of days in the freezer, not just overnight. Don't know why, just feel it might make a difference as to how long it is frozen. Like some foods are good in the freezer for 1 month and other up to 3 months. The unfrozen will last in the fridge for a good week while you test the one slice. Guess it depends on where you have more room, fridge or freezer. \n\nbliss, have copied your \"recipe\" for those snacking cookies. You had mentioned that once before but if I kept it I can't find it now! LOL.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I also wanted to ask, not exactly sure what you mean by \"thick cut\" oatmeal. \nI have available here: \nSteel Cut \nRolled or Old Fashioned\nQuick Cooking\nInstant \n\nI usually have the Quick Cooking type or sometimes the Rolled Old Fashioned.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI also wanted to ask, not exactly sure what you mean by \"thick cut\" oatmeal.\nI have available here:\nSteel Cut\nRolled or Old Fashioned\nQuick Cooking\nInstant\n\nI usually have the Quick Cooking type or sometimes the Rolled Old Fashioned.\n\t\t\nClick to expand...\n\nThick cut is just a little thicker than rolled old fashioned. I mostly buy it in 50 lb bags and haven't looked for it in the grocery store. Steel cut isn't flakes it will be too big of pieces. Quick cooking is cut thinnest, so it gets hydrated faster and gets more glue-y. \nI would use the rolled oatmeal or old fashioned.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Thanks, I was hoping they were steel cut - not my favourite.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Linda0818 said:\n\n\n\n\t\t\tTomorrow for Sunday dinner I'm roasting a whole bone-in turkey breast (with fixins) and I love cranberry sauce with my turkey. I have a can of Ocean Spray jelled cranberry sauce. But since my son doesn't like it, I'm the only one who will be eating it. This means I'm going to have probably 3/4 of a can of cranberry sauce left that I really don't want to have to throw away.\n\nSo I was thinking of cutting the rest of the can down into individual slices and freezing the slices (on a sheet pan covered with freezer paper so the slices won't stick) and, for future meals, just pulling out a slice or two to thaw as I need them. But I've been reading a lot of conflicting comments about the end result of frozen cranberry sauce.\n\nHas anyone done this and had any success? Or does freezing the cranberry sauce basically ruin it?\n\nAgain, this is canned jellied cranberry sauce.\n\t\t\nClick to expand...\n\nFreezing jellied cranberry sauce can be done successfully, And many people will tell you their experience that it worked well. but while freezing it may alter the texture slightly, the overall flavor and usability are generally maintained.", "loss": true, "prefix": "ElleSmith:" }, { "from": "human", "value": " ElleSmith said:\n\n\n\n\t\t\tFreezing jellied cranberry sauce can be done successfully, And many people will tell you their experience that it worked well. but while freezing it may alter the texture slightly, the overall flavor and usability are generally maintained.\n\t\t\nClick to expand...\n\nThank you. We'll see how it turns out once it's thawed after freezing.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Let me know your experience", "loss": true, "prefix": "ElleSmith:" }, { "from": "human", "value": " ElleSmith said:\n\n\n\n\t\t\tLet me know your experience\n\t\t\nClick to expand...\n\nIf I remember to, lol. It'll be a good while before I thaw some out to eat again.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " There are quite a few recipes out there for leftover cranberry sauces. Pick which ever one tickles your fancy. I was impressed with how many there were.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How long does summer sausage keep in the fridge and also---------", "loss": false, "prefix": null }, { "from": "human", "value": " is it an unhealthy food item?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " How long does it last? All summer. (ha ha, kind of a joke)\n\nIs it unhealthy? It depends on who you ask. \n\nMy opinion is that it is unhealthy. \n\n\n\n\n\n\n\n\n\t\t\t\t\t\tWHO report says eating processed meat is carcinogenic: Understanding the findings\n\t\t\t\t\t\n\nLast week the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) announced that consumption of processed meat is “carcinogenic to humans (Group I ),” and that cons…\n\n\n\n\n\t\t\t\t\twww.hsph.harvard.edu", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " All summer", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tis it an unhealthy food item?\n\t\t\nClick to expand...\n\n\nIt doesn't last long in my fridge, because I eat it so fast. But, it should be fine in a closed plastic bag in the fridge for a few weeks, if not longer. \n\nAs for healthy, ummmm... no. Well, if you eat it as fast as I do. If you eat it in moderation, it shouldn't hurt you. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Like casey, it never lasts very long in my fridge. But this is my take on sausages and yes, I know it is certainly NOT very scientific - but works for me.\n\nTo me: Summer sausage is a soft, very pliable cured meat. The softer the higher the moisture content, the higher the moisture content the faster it can spoil. Usually on the larger side in circumference. Bologna types.\n\nDrier, harder sausage has less water content, ergo lasts longer. Smaller circumference, much more compact and harder. Think pepperoni type. \n\nAs I said, not scientific but seems to work for me. \nSo use up the softer ones - I would say within a week and the harder ones, depending on how well you rewrap them much longer. Except in my place as I will have eaten it all up before you can make a 2nd meal out of it.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What do you think about this cabbage?", "loss": false, "prefix": null }, { "from": "human", "value": " i've taken half of a chinese cabbage.\nroasted in the oven with some oil and a bit of raw onion.\ni've mixed soy sauce and a bit of sugar, a bit of sucarlose, chili flakes, black pepper, some toasted seseme oil, grounded ginger and granulated garlic..\n\nthen i've mixed it in with tongs and continued to roast.\n\nsounds ok? it was pretty tasty and not bland a all..\n\ncould i put a whole cabbage instead of half? or it would produce too much steam in the oven and will not roast it well?", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " If you did a whole head, you might want to use two sheets. The more you crowd the cabbage and onions, the less drying/browning/crisping. Spreading out half a cabbage on two sheets and cooking the same temperature and time will give you even more browning. So it's up to you for what you want.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Looks very tasty Seeing - but as bliss' says, if you decide to do the whole head of cabbage use two sheets.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " thx\nnext time\nbrowned cabbage is amazing", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " Looks tasty!", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Question about US cans of food", "loss": false, "prefix": null }, { "from": "human", "value": " I have the impression that the cans of food in the US list the quantity by weight. Unfortunately, I can't really tell, since they usually say how many ounces. But, are those fluid ounces or avoirdupois ounces? It's easy to figure out in Canada, the quantities are listed in millilitres and sometimes in litres. But, when a US recipe calls for a 15 ounce can of beans, is that nearly a pound or is it nearly a pint?", "loss": false, "prefix": "taxlady:" }, { "from": "gpt", "value": " Not sure I understand your question, taxy. \n\nTo me, can that holds 15 ounces, they mean the contents. If they are in a liquid, don't the recipes usually specify to drain or rinse? And so that is what I use.\n\nThe only cans I've ever seen that specify dry and wet are tuna. \nThey'll say 170 g net wt / 120 g drained.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " For me it’s both until I drain the liquid from things like canned vegetables.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tNot sure I understand your question, taxy. \n\nTo me, can that holds 15 ounces, they mean the contents. If they are in a liquid, don't the recipes usually specify to drain or rinse? And so that is what I use.\n\nThe only cans I've ever seen that specify dry and wet are tuna.\nThey'll say 170 g net wt / 120 g drained.\n\nClick to expand...\n\nAre those fluid ounces or weight ounces. They are not the same for everything. I'm not even considering whether or not the contents are drained. I assume that a US can of beans or whatever has the same proportion of liquid to solid that the Canadian cans do.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " OK, light bulb went on. I usually hunt around and find a can that gives both g and oz. and better yet if there is a video of the recipe and you can see the cans they are using. \n\nPlus I fully agree when it comes to baking.... and they ask for 100 g of water and 100 g of flour. So which is it? Arghhhh\n\nI usually just end up not making the recipe.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Yep, the weights and measurements can be confusing. Like, a \"cup\" is 8 ounces, except when you are talking about shredded cheese, then a \"cup\" is only 4 ounces.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " Maybe someone in the US can measure the volume of an empty can and tell me how much it is and how many ounces it said on the can?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tBut, when a US recipe calls for a 15 ounce can of beans, is that nearly a pound or is it nearly a pint?\n\t\t\nClick to expand...\n\n\nIf a recipe calls for a 15 oz can of beans, I use a 15 oz can of beans. I'm not sure what the problem is? \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " GinnyPNW said:\n\n\n\n\t\t\tYep, the weights and measurements can be confusing. Like, a \"cup\" is 8 ounces, except when you are talking about shredded cheese, then a \"cup\" is only 4 ounces. \n\nClick to expand...\n\n\nAgain, if the recipe calls for a cup of liquid, don't worry about the ounces. Use a liquid measuring cup to measure out a cup of liquid. If you need a cup of shredded cheese, use a measuring cup for solids to measure out a cup of shredded cheese. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tThe only cans I've ever seen that specify dry and wet are tuna.\nThey'll say net 170 g net wt / 120 g drained.\n\nClick to expand...\n\n\n\n\ntaxlady said:\n\n\n\n\t\t\tAre those fluid ounces or weight ounces. They are not the same for everything. I'm not even considering whether or not the contents are drained. I assume that a US can of beans or whatever has the same proportion of liquid to solid that the Canadian cans do.\n\nClick to expand...\n\nDo you have a specific food in mind? Could you name/example one? You are specifically talking about cans, no? \n\nI have in front of me 3 cans of tomatoes. One crushed, and 2 sauces, 3 different weights. (these are \"no name\" \nLarge can of Crushed tomatoes is labeled 796ml/28 fl oz. \nNext 2 sizes are\n680 ml\n396 ml\nNow they are not saying fluid oz because they are a \"sauce\" \n\nLOL, they don't even say were they are from other than Loblaws. So I will innocently assume they are sourced Canadian!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tAgain, if the recipe calls for a cup of liquid, don't worry about the ounces. Use a liquid measuring cup to measure out a cup of liquid. If you need a cup of shredded cheese, use a measuring cup for solids to measure out a cup of shredded cheese.\n\nCD\n\t\t\nClick to expand...\n\nGenerally, I just weigh stuff. And for cheese, I cut off what looks to be about 4 ounces, verify on a scale and then shred it. I have a wonderful kitchen scale that allows for a variety of weights... (g, ml, lb./oz., fl. oz.). When accuracy counts, I opt for weight measurements.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " GinnyPNW said:\n\n\n\n\t\t\tGenerally, I just weigh stuff. And for cheese, I cut off what looks to be about 4 ounces, verify on a scale and then shred it. I have a wonderful kitchen scale that allows for a variety of weights... (g, ml, lb./oz., fl. oz.). When accuracy counts, I opt for weight measurements.\n\t\t\nClick to expand...\n\n\nIf I have a recipe that is in grams and milliliters, I use those measures, and have zero difficulty with it. If the recipe calls for cups and ounces, I can deal with that, too. I just do what the recipe tells me to do. I'm thinking that if a recipe calls for a 15 ounce can of beans, it is referring to a can of beans that says \"15 ounces\" on the label. \n\nIs the real point of this tread point out how US weights and measures are stupid? That seems to be a trend, lately. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I’m still not sure that I understand the concern. \n\nMaybe that’s because my brain works in cups and not in grams or milliliters.\n\nIt’s true that a one pound can of vegetables canned in liquid will contain fewer vegetables than a similar one pound bag of vegetables frozen without liquid. \n\nIt’s also true that a one pound can of coffee will be larger than a one pound can of vegetables.\n\nThis is a typical can of vegetables.\nNet wt. 15 oz. (425g)on the front of the label.\n\nServing size in cups and grams on the nutrition panel.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " Typically, weight is listed as OZ and volume is listed as FL OZ for fluid ounces.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tTypically, weight is listed as OZ and volume is listed as FL OZ for fluid ounces.\n\t\t\nClick to expand...\n\nLOL.... in the good ol' US of A!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tI’m still not sure that I understand the concern. \n\nMaybe that’s because my brain works in cups and not in grams or milliliters.\n\nIt’s true that a one pound can of vegetables canned in liquid will contain fewer vegetables than a similar one pound bag of vegetables frozen without liquid.\n\nIt’s also true that a one pound can of coffee will be larger than a one pound can of vegetables.\n\nThis is a typical can of vegetables.\nNet wt. 15 oz. (425g)on the front of the label.\n\nServing size in cups and grams on the nutrition panel.\n\n\n\n\n\n\n\nClick to expand...\n\n\nThat can also says \"NT WT 15 OZ (425g)\" The WT stands for Weight, and the NT stands for Net, which means the weight of the contents without the can. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tLOL.... in the good ol' US of A!\n\t\t\nClick to expand...\n\n\nYep, but the label also says 425g, which is metric, and is a weight measurement, not liquid. But, I get the point. Archaic US measurements shouldn't be on the label at all. It should be metric only.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tYep, but the label also says 425g, which is metric, and is a weight measurement, not liquid. But, I get the point. Archaic US measurements shouldn't be on the label at all. It should be metric only.\n\nCD\n\t\t\nClick to expand...\n\nYES!", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " GinnyPNW said:\n\n\n\n\t\t\tYep, the weights and measurements can be confusing. Like, a \"cup\" is 8 ounces, except when you are talking about shredded cheese, then a \"cup\" is only 4 ounces. \n\nClick to expand...\n\nThe 8 ounces of a liquid in a cup is fluid ounces which is a measure of volume.\n\nThe 4 ounces of shredded cheese is a measure of weight which will fill a 1 cup measure if you don't pack it down or fluff it up too much.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tThat can also says \"NT WT 15 OZ (425g)\" The WT stands for Weight, and the NT stands for Net, which means the weight of the contents without the can.\n\nCD\n\t\t\nClick to expand...\n\n\"contents without the can\"\nIf it is green beans, I thought net weight was the beans without the can or the water. Is that correct? Or have I had it wrong my whole life?", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you prefer to follow recipes or do you prefer to improvise?", "loss": false, "prefix": null }, { "from": "human", "value": " do you prefer to follow other peoples recipes or just put in whatever you think will be good and cook it? i think following other peoples recipes may not be good sometimes. i rather just make and cook it how i want instead of how other people want.", "loss": false, "prefix": "cookingislife:" }, { "from": "gpt", "value": " It depends on the recipe. I generally improvise but, if it is something completely new to me (like when I first used my tagine,) I followed the recipe until I knew what to expect.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " I do both. I will get creative and try different combinations of ingredients to try something new, then I serve it to my tasting panel (SO) for a yea or nay. If she says something like, \"This is delicious, don't change a thing.\" Then it has to become a RECIPE that I follow to the \"T\". Otherwise, SO tells me that it's different and not as good. \n\nIf you go to favorite restaurant for their special dish you really love, how disappointed would you be if it didn't taste the way it always did. RECIPE!", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " I prefer to be flexible and improvise with what I have BUT, sometimes I can't get something right. Then I will try recipes EXACTLY as written, and keep trying recipes until I get the hang of it.\nRecently we were making vegan hamburgers (of all types) and I couldn't get the taste or the texture (especially texture) right. I failed so many times it was comical. So I set out to find the recipes. There are many recipes that don't work and two that work now. I've even varied those recipes a little here or there in ingredients or preparation and had some success. So I improvise and follow recipes, but I mostly improvise since my cooking is very simple stuff. (except those darn vegan hamburgers)", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " If there is something in particular that I want to make, and don't know how, I will often look at a handful of recipes to see what they have in common, and come up with something based on that information. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " That depends on the type of recipe. For baking, as well as most of my Asian dishes, I follow recipes, changing things like the meats or vegetables, but but let's face it - most of us wouldn't be able to come up with some of the best bases for many of these recipes, without a lot of errors! I leave that to the experts! Once I make a Thai curry paste that I really like, FI, I might tweak it, with a little more heat, or some other ingredient I might want in it, but the basics I leave as is. And how many of us could come up with these recipes, with a dozen or so unusual ingredients, unless we were just brought up with that kind of cooking? Or things like some of those dry masala powders I make, some of them having up to 20 spices? Again, I let someone who does this all the time, come up with them. Baking is another aspect of cooking where you have to be pretty specific, though yeast breads can be fairly forgiving. Still, some of the best ones I've made I would never have dreamed of the combination that made the recipes so good.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tIf there is something in particular that I want to make, and don't know how, I will often look at a handful of recipes to see what they have in common, and come up with something based on that information.\n\nCD\n\t\t\nClick to expand...\n\nI normally use the caseydog method.\n\nI also take into consideration what I already have on hand.\n\nI’m a good basic cook and only seem to get into trouble when I try to get cheffy or start putting on airs.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "gpt", "value": " I usually cook without recipes, as I am pretty experienced in the kitchen. But I sometimes use recipes as guidelines. I usually follow them generally, especially when I am making something for the first time or if I’m making a dish I’m not familiar with.\n\nI love to read cookbooks and absorb a lot of info through them.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " My journey as a chef started with duplicating recipes and gauging that performance and every chef will have started that way. Otherwise generally no, I don't follow recipes but I will however zoom in on a recipes technique with a complicated multi disciplined methodology that expects a certain result, or if I'm nor familiar with what something would be considered classic and correct and if I'm trying to duplicate that result, I will however after that point generally change up the recipe to either make it better or different and to my taste. Baking if someone isn't familiar should probably follow recipes until they feel comfortable making their own imo, mostly to reduce frustration and complete disasters. Pizza dough for example, I'll use 70% hydration now where I use to use low 60's or 50's and was understanding through reading different recipes that water hydration is mostly about heat and how that changes the texture and doneness of the crust.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " I have \"fav\" recipes that I use - for decades - it's what I want the dish to be/taste like.\n\notoh, one does like to go crazy and try something new.\nso, whether it's a 'celeb' dish, or a jummy looking pix . . . \nI follow these 'new' recipes as closely as possible.\nmore than once I found \"dang good, but lemme tweak it . . .\"\nmore than once I found I simply blew it - but it was interesting enough to give it another go....\n\nimho, there's really no good to come from changing all the stuff in a new recipe . . . only to find 'dang, those changes didn't work' - p.s. with all the changes, it's not the dish!", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " dcSaute said:\n\n\n\n\t\t\tI have \"fav\" recipes that I use - for decades - it's what I want the dish to be/taste like.\n\notoh, one does like to go crazy and try something new.\nso, whether it's a 'celeb' dish, or a jummy looking pix . . .\nI follow these 'new' recipes as closely as possible.\nmore than once I found \"dang good, but lemme tweak it . . .\"\nmore than once I found I simply blew it - but it was interesting enough to give it another go....\n\nimho, there's really no good to come from changing all the stuff in a new recipe . . . only to find 'dang, those changes didn't work' - p.s. with all the changes, it's not the dish!\n\t\t\nClick to expand...\n\nI have been flying by the seat of my pants in the kitchen forever. Years ago I would eat something in a restaurant and pay attention to the flavors I was tasting, plus the obvious ingredients that stood out to me, and go home and try to replicate it. Just lots of tasting and tweaking involved until I got it right, sometimes better than the restaurant version and rarely a fail. Also watched my grandma, dad, and mom cook the same way. Baking is about the only time I will follow a recipe.\n\nOh BTW, I don't own a cookbook. If I want to try something new I've never done before, I use Google. Sometimes I compile ideas I see on Google and come up with my own version.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Jusa said:\n\n\n\n\t\t\t. . . Oh BTW, I don't own a cookbook. If I want to try something new I've never done before, I use Google. Sometimes I compile ideas I see on Google and come up with my own version.\n\t\t\nClick to expand...\n\nThis is what I do for a recipe I want to make. I find 3-5 versions of the recipe online then compare them for differences, quantities, etc. and choose from those for my version. If needed, I adjust after the first try.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tThis is what I do for a recipe I want to make. I find 3-5 versions of the recipe online then compare them for differences, quantities, etc. and choose from those for my version. If needed, I adjust after the first try.\n\t\t\nClick to expand...\n\nI also do this (been down this lane before, haven't we?). I pull up the recipes on my computer, google about 4 others and also haul up the books I have - pour over all of them, make a chart and then in the last column, choose the ingredients, quantities, I like/want. \n\nAt least that's what I used to do and sometimes still do. But now-a-days, am more likely to go with a recipe with the fewest ingredients, the shortest standing on my feet, and of course, what I have in the cupboard.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI also do this (been down this lane before, haven't we?). I pull up the recipes on my computer, google about 4 others and also haul up the books I have - pour over all of them, make a chart and then in the last column, choose the ingredients, quantities, I like/want. \n\nAt least that's what I used to do and sometimes still do. But now-a-days, am more likely to go with a recipe with the fewest ingredients, the shortest standing on my feet, and of course, what I have in the cupboard.\n\t\t\nClick to expand...\n\nI really, really need to start using up more of the stuff I already have on hand. I have a weakness for shopping sales. Yeah I do have the room for it in my large garage freezer and my pantry, but time to start scaling down a bit so that I can fill it back up again!", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tI have been flying by the seat of my pants in the kitchen forever. Years ago I would eat something in a restaurant and pay attention to the flavors I was tasting, plus the obvious ingredients that stood out to me, and go home and try to replicate it. Just lots of tasting and tweaking involved until I got it right, sometimes better than the restaurant version and rarely a fail. Also watched my grandma, dad, and mom cook the same way. Baking is about the only time I will follow a recipe.\n\nOh BTW, I don't own a cookbook. If I want to try something new I've never done before, I use Google. Sometimes I compile ideas I see on Google and come up with my own version.\n\t\t\nClick to expand...\n\nobviously, you do not require a \"recipe\"", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\tobviously, you do not require a \"recipe\"\n\t\t\nClick to expand...\n\nI have to use a recipe when I bake!!!! Always. If I don't, I have a disaster on my hands.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " For general cooking I don't follow recipes unless I've found something completely new I want to try. \nFor baking cakes and other desserts , I have to follow my recipes in my recipe folder (good old bits of worn out paper collected over the years), I never remember the precise doses.", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " Jusa said:\n\n\n\n\t\t\tI have to use a recipe when I bake!!!! Always. If I don't, I have a disaster on my hands.\n\t\t\nClick to expand...\n\nThis. I use recipes when I make cookies or muffins. I might modify just a tiny bit, extracts and spices perhaps, but I want to ensure I have the right ratio of wet stuff to flour and baking powder, not too much sugar and so forth.\n\nAside from that, I never use recipes. I read them, collect ideas from them, and fly by the seat of my pants.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " I'm one of those morons who never learn. \nI follow a recipe the first time and it is wonderful - pure company worthy! \nNext time I say, pashaa, made that, done that, know it all and hardly look. Because it was so company worthy the first time, I make it the second time for someone. It comes out 1 step away from the bin... edible but disgusting. \nand so I've learned to use company for the first time I make something and it is always wonderful. \n\ngo figure....", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI'm one of those morons who never learn.\nI follow a recipe the first time and it is wonderful - pure company worthy!\nNext time I say, pashaa, made that, done that, know it all and hardly look. Because it was so company worthy the first time, I make it the second time for someone. It comes out 1 step away from the bin... edible but disgusting. \nand so I've learned to use company for the first time I make something and it is always wonderful. \n\ngo figure....\n\t\t\nClick to expand...\n\nDo you have wine? Not in the food, but to drink? I always cook better when I'm drinking a few sips (or a few glasses).", "loss": true, "prefix": "Jusa:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Yesterday I had an Ethiopian meal", "loss": false, "prefix": null }, { "from": "human", "value": " i like it. do you like it too?\na lot of super soft spicy slow cooked beef\n\ni like the sourness of the injera too", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I've eaten Ethiopian a few times and did like it. It was unique flavors and a new experience for me. It was many years ago, so I dont remember exactly what I had. Im pretty sure it was a Vegetarian combo, where they served about 5 or 6 different vegetarian sample stews/ dishes on top of a large injera bread, and had a pile of smaller injera too use with your hands to eat with.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " I used to travel quite often to Ethiopia for work.\nI do really like doro wat and tibs", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " oh wow!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " I love Ethiopian food. Its hard to find here in Boston, sadly...", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Injera is served with most dishes, many highly spiced, meats cooked crispy, lots of vegetables.\nIt sounds like a flatbread of sour dough, fermenting over a couple of days with a strong sour dough taste. I've never tried it but I would probably like it. \n\nHeart disease rates average at 5% in Ethiopia, so probably a very healthy lifestyle.\nThey have a red lentil stew called Kik Wat: https://www.allrecipes.com/recipe/245948/kik-wat-ethiopian-red-lentil-stew/ which is 16 servings calling for 1/2 cups of Berbere Seasoning. The Berbere seasoning is made up of: \n½ cup ground dried New Mexico chiles\n¼ cup paprika\n1 tablespoon cayenne pepper\n1 teaspoon onion powder\n1 teaspoon ground ginger\n1 teaspoon cumin\n1 teaspoon ground coriander\n1 teaspoon ground cardamom\n1 teaspoon ground fenugreek\n½ teaspoon garlic powder\n½ teaspoon ground cinnamon\n½ teaspoon ground allspice\n½ teaspoon ground cloves\n¼ teaspoon ground nutmeg", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\n\n\nInjera is served with most dishes, many highly spiced, meats cooked crispy, lots of vegetables.\nIt sounds like a flatbread of sour dough, fermenting over a couple of days with a strong sour dough taste. I've never tried it but I would probably like it.\n\nHeart disease rates average at 5% in Ethiopia, so probably a very healthy lifestyle.\nThey have a red lentil stew called Kik Wat: https://www.allrecipes.com/recipe/245948/kik-wat-ethiopian-red-lentil-stew/ which is 16 servings calling for 1/2 cups of Berbere Seasoning. The Berbere seasoning is made up of:\n½ cup ground dried New Mexico chiles\n¼ cup paprika\n1 tablespoon cayenne pepper\n1 teaspoon onion powder\n1 teaspoon ground ginger\n1 teaspoon cumin\n1 teaspoon ground coriander\n1 teaspoon ground cardamom\n1 teaspoon ground fenugreek\n½ teaspoon garlic powder\n½ teaspoon ground cinnamon\n½ teaspoon ground allspice\n½ teaspoon ground cloves\n¼ teaspoon ground nutmeg\n\t\t\nClick to expand...\n\nNice info! I have a coworker who grew up in Ethiopia and Chad. He's always talking about he food there. His Aunt actually had a Chadian Restaurant in NYC.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " I didn't make the injera but I made the kik wat, 1/4th the recipe (since it was so big). It has spices I know mr bliss wouldn't eat but I wanted to try it.\nI had it with brown basmati rice, it was GOOD. Very aromatic and slightly spicy. (sans fenugreek and oil)", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " My wife doesn't like spicy, so when I did make It in the past, I had to tone It down a bit. I made the injera once too. It was surprisingly easy to make, I thought it was going to be more complicated, but things went as planned. Could have been beginners luck", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " larry_stewart said:\n\n\n\n\t\t\tMy wife doesn't like spicy, so when I did make It in the past, I had to tone It down a bit. I made the injera once too. It was surprisingly easy to make, I thought it was going to be more complicated, but things went as planned. Could have been beginners luck \n\nClick to expand...\n\nWhere did you find the teff? Is that the right word? I'll be right back. Nope, it's spelled \"tef\".", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tIt sounds like a flatbread of sour dough, fermenting over a couple of days with a strong sour dough taste. I've never tried it but I would probably like it.\n\t\t\nClick to expand...\n\nI like it. It has an odd texture, not bad, just odd. It's sort of spongy or rubbery, but not in a bad way, just unexpected. it also feels almost moist. It really was not what I would have expected.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Yep, spongy seems the right word\nBut it fits the food. More sour than most sourdough.", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tWhere did you find the teff? Is that the right word? I'll be right back. Nope, it's spelled \"tef\".\n\t\t\nClick to expand...\n\nA supermarket near me has a whole wall of 'Bob's Red Mill' products which has many different kinds of flour, grains ...including Teff.\n\nThe best way I can describe the texture is spongy, and almost feels like a moist towel. Very unique compared to other bread like products.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " taxy, Google \"Bob's Red Mill near me\" and they should list grocers that carry Bob's Red Mill. But not all will carry all of that line. I know the IGA in Alexandria carried a variety of the Red Mill flours, but not all. And the IGA in Rigaud did not carry them at all.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\ttaxy, Google \"Bob's Red Mill near me\" and they should list grocers that carry Bob's Red Mill. But not all will carry all of that line. I know the IGA in Alexandria carried a variety of the Red Mill flours, but not all. And the IGA in Rigaud did not carry them at all.\n\t\t\nClick to expand...\n\nI was just curious how easy it was to find in the US. If I was looking to get it here, I probably wouldn't have asked someone who lives in the US.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Azure standard carries teff grain and teff flour. Some in stock some out of stock.\n\n\n\n\n\n\t\t\t\t\t\tOrganic, non-GMO Food and Produce Delivered - Azure Standard\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.azurestandard.com\n\t\t\t\t\n\n\n\n@larry_stewart I hesitate to buy teff flour if it is only for injera bread. @pepperhead212 any thoughts on the teff flour?", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " taxy, I thought it was a perfectly legit question whether or not you were interested in getting it. Sometime when an ingredient is very common in the States the more likely it will be available here. We can jump on the band wagon too, sometimes we can even lead the band.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I've never tried teff flour, surprisingly, since I have tried almost every other kind of flour, just to try it! Probably because it is never really on sale anywhere; even the Bob's Red Mill, that is on sale for 40% off occasionally, at Ocean State Job Lot, is not that cheap.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " blissful said:\n\n\n\n@larry_stewart I hesitate to buy teff flour if it is only for injera bread.\n\t\t\nClick to expand...\n\nI have no other use for it, so my guess is I have a half a bag of teff flour hidden in the cupboard somewhere that is probably stale.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tIs that the right word? I'll be right back. Nope, it's spelled \"tef\".\n\t\t\nClick to expand...\n\nfrom good old Wiki:\nTeff, also known as Eragrostis tef, Williams lovegrass, or annual bunch grass, is an annual grass, a species of lovegrass native to the Horn of Africa, notably to both Eritrea and Ethiopia. It is cultivated for its edible seeds, also known as teff. Teff was one of the earliest plants domesticated.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What spices or whatever would you add to this dish to liven up the taste?", "loss": false, "prefix": null }, { "from": "human", "value": " The dish is mac and cheese with hamburger mixed in.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Lipton's Beefy Onion soup mix\nhalf an envelop per pound.", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " Sprinkle with Lawry's Seasoning Salt or equivalent.\n\nIf you have not already mixed in the beef, season the beef to your tastes first, then add to the mix. Sometimes just that is more than enough.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " How crazy do you want to go?\n\nI am a big fan of Asian Influence... Gochugaru flakes maybe?\n", "loss": true, "prefix": "mseaglecook:" }, { "from": "human", "value": " Hot sauce\nVariety of cheeses", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Smoked paprika would be nice, maybe a hint of garlic powder and even some hot pepper flakes for a touch or heat.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " Diced peppers, either hot or mild. They add a bit of texture, and some flavor (especially hot chili peppers). \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " For my husband I'd add little broccoli trees slightly cooked, for texture, and some nutritional yeast.\nFor myself I'd add cooked broccoli stems and then hit it with some vinegar-y hot sauce, or balsamic vinegar.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " lived fried mushrooms and a little truffle oil", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Sambal or an other hot sauce or paste\n\nObviously, we can't taste it but maybe it simply needs a bit of salt or dash of lemon juice", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Taste test: flakes vs leaves", "loss": false, "prefix": null }, { "from": "human", "value": " for instance: a recipe called for chopped parsley leaves but I didn't have any so I used parsley flakes out of the bottle. Will the results taste as good?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Not even close in flavor - dried is like parsley that has been cooked for a while. Cilantro and basil are two others that I would never use dried.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " It won't taste 'as green'. Fresh parsley has a green-ish flavor to me. (fresh flavor) Dried parsley is kind of bland but it won't over power anything. I'm still using chopped and frozen parsley from last summer. That is more green.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tNot even close in flavor - dried is like parsley that has been cooked for a while. Cilantro and basil are two others that I would never use dried.\n\t\t\nClick to expand...\n\n\nDefinitely on the basil. Dried oregano if good, while dried basil has very little flavor. I grow both of those, and have dried them myself, and the basil still lacks flavor, even if I rub it between my hands to release oils, as you do with other dried herbs. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I usually double the amount of dried parsley to get the taste. It still doesn't have the \"fresh\" taste that others mention, but do finds it adds something and is better than nothing. Don't get tooo carried away with increasing the amount though, very easy to overdo it. \n\nIf there is a lot of liquid in whatever I'm making, I do add the dried parsley early. It seems to rehydrate a tiny bit and I think there is more of the flavour there.\n\nDried basil, as casey has said, has absolutely no flavour, I don't even bother.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " In general, woody herbs like oregano, sage and thyme maintain flavor better when dried than delicate herbs like basil, cilantro and parsley.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " Dried parsley tastes like grass to me, so like Blissful, I chop and freeze my own parsley.\nI also dry our own basil. We grow the Genovese large leaf basil, which is stronger in flavor fresh than other basils. Fresh is best, but dried is fine, too.", "loss": true, "prefix": "Marlingardener:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How to make the best savoury pelmeni from scrach without beef or pork?", "loss": false, "prefix": null }, { "from": "human", "value": " i want it with a lot of juices and taste. ive tried it the past and it came out bland..\n\nim confused", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " My understanding is that pelmeni is specifically a \"meat dumpling\". If there is no meat I would just call it a dumpling or ravioli. What do you intend to fill it with? Cheese, vegies, fruit?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " chicken or turkey", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Sorry, my bad, assumed any meat.\n\nDo you have a favourite chicken or turkey recipe? If you don't start with something savoury in the first place the wrappings aren't going to change it. \nStart checking out your pot pie or stew recipes.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " i think this time i will follow this recipe but use chicken red meat or turkey red meat..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tMy understanding is that pelmeni is specifically a \"meat dumpling\". If there is no meat I would just call it a dumpling or ravioli. What do you intend to fill it with? Cheese, vegies, fruit?\n\t\t\nClick to expand...\n\n\nI had to look up pelmeni, and I found that is is pretty much a small, spiced meat or mushroom version of a pierogi. \n\nI've not made either of those, but if I were to use chicken in a pelmeni, I would use thigh meat. That has more fat, so it will have more flavor and more juiciness. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\t. . . I've not made either of those, but if I were to use chicken in a pelmeni, I would use thigh meat. That has more fat, so it will have more flavor and more juiciness.\n\nCD\n\t\t\nClick to expand...\n\nThis is the secret to a moist filling. Use dark meat, thighs for example. Also, the tip in the video to use home made stock made from bones will provide internal moisture and a better 'mouth feel' because of the naturally occurring gelatin. Replacing home made stock with purchased chicken broth can work if you include some gelatin as she suggests in the video.\n\nThese tips will produce the more moist filling you desire.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tThis is the secret to a moist filling. Use dark meat, thighs for example. Also, the tip in the video to use home made stock made from bones will provide internal moisture and a better 'mouth feel' because of the naturally occurring gelatin. Replacing home made stock with purchased chicken broth can work if you include some gelatin as she suggests in the video.\n\nThese tips will produce the more moist filling you desire.\n\t\t\nClick to expand...\n\n\nI'd love to use homemade stock, but storage is an issue. I don't have freezer space for scraps and bones, or for finished stock. Perhaps if I get a garage freezer, I can do that. \n\nI use Better Then Bouillon. It has good flavor. I'll have to try adding some gelatin. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " can you explain the procedure with the gelatin and better then boullion? [please include amounts too]..\n\ni'm not sure if she explained it..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " She tells you how below in her video...\n\nAlternatively, sprinkle ¾ tsp powdered gelatin over ¾ cup of cold water. Let sit for 5 minutes to hydrate, then heat until gelatin is completely melted and put in the fridge until cold.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " after it's cold.. how do i use it?\nalso, what about the boullion?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Can you not see what she has written below her video? I believe you are to use it in the broth that you add. But you had best just watch the video again and read her instructions down below.\n\nEdit: What do you mean \"what about the boullion\"?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " you can try using a combination of ground chicken and mushrooms for the filling", "loss": true, "prefix": "Matthews:" }, { "from": "gpt", "value": " ok\nso i've tried to prepare helen's pelmeni today but with chicken thighs instead of the meatloaf mix....\nthe filling came out to be very runny even tho i've used a scale to measure the chicken.\n\ni ended up making patties with the filling and froze the dough. can a dough with raw eggs can be frozen?..\n\nnext time i'm planning to make this recipe and use a pelmeni mold..\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tRussian Pelmeni Recipe + New Dough!\n\t\t\t\t\t\n\nServe these Russian Pelmeni in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.\n\n\n\n\n\t\t\t\t\tnatashaskitchen.com\n\t\t\t\t\n\n\n\ni will also convert the pork for fatty grounded beef..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Lawrys seasoning salt vs -----------", "loss": false, "prefix": null }, { "from": "human", "value": " what is your favorite or do you make your?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I like Lawry's. I first used it in mac and cheese. Now I use it in the flour mixture for pork chops.", "loss": true, "prefix": "Texmex:" }, { "from": "human", "value": " When I first started cooking for my own family that was my go to for seasoning. Then suddenly it was unavailable for the longest time and I got on to other things. Now I find it again but have a great many other seasonings to use - so don't really have a \"favourite\" at the moment, unless it is Club House 'la grille' for Montreal Chicken.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " We don't have a seasoning mix that works for most things. For popcorn we use a salt free mix of onion powder, garlic powder, and smoked paprika which we label as 'POP'. I do use those three things for many savory dishes but I don't premix them.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I make my own seasoning blend.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " I don't usually think to use a seasoning blend. I have some copycat Lawry's and other stuff, that I made up for specific recipes that called for them. When I was a kid, we used to make a sandwich we called a \"tuna super duper\". It had whole wheat bread, tuna salad, lettuce, cucumber slices, and tomato slices and a good shake of Lawry's seasoned salt. They were really quite good.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I don't use pre-made seasoning blends of any kind for cooking. I will sometimes use a pre-made rub for BBQ, usually pork ribs, but not for brisket or beef ribs. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I never use a \"salt mix\" of any type, not because I'm watching my salt in any way, but I want to know what I'm adding. Plus, I'm not crazy about the garlic and onion powder in most of those things - they always seem to give me an aftertaste, compared to using fresh.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tI never use a \"salt mix\" of any type, not because I'm watching my salt in any way, but I want to know what I'm adding. Plus, I'm not crazy about the garlic and onion powder in most of those things - they always seem to give me an aftertaste, compared to using fresh.\n\t\t\nClick to expand...\n\nYou wouldn't like our food. I often use both fresh and powdered (garlic and onion) and often that is how the recipe is written. I've tried to avoid the 'extra' of dried powdered garlic and onion but they are most of my savory recipes.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " Got to thinking about Seasoning Blends, so had to look some up. \nLawry's Seasoning Salt became available in 1938, and their Lemon Pepper came out in 1967.\nOne didn't see much in the way of blends until the 70's and 80's. Guess that's why I didn't really even look at all those 'new fangled concoctions'. By the time I really 'got into' cooking, the all hype was now how to make your own.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I use Penzeys Seasoning Salt and a ton of their other blends. There are a few I make myself, but theirs have unique flavors that I couldn't reproduce unless I bought even more individual spices than I already have lol\n\nI don't think it's a crime, or anything to be embarrassed about, to take a little help from the store, as Rachael Ray used to say. She was the first person who I felt really encouraged me to cook. I discovered her 30-Minute Meals show when I was home for six weeks recovering from surgery and I learned so much. Give yourself a break now and then.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tI don't think it's a crime, or anything to be embarrassed about, to take a little help from the store, as Rachael Ray used to say. She was the first person who I felt really encouraged me to cook. I discovered her 30-Minute Meals show when I was home for six weeks recovering from surgery and I learned so much. Give yourself a break now and then.\n\t\t\nClick to expand...\n\n\nNothing wrong with using pre-made blends at all. I have to be careful, because my kidneys don't process salt as well as they should. I have to check sodium levels on everything, and most of the blends you find in grocery stores are really high in sodium. Most cajun seasonings seem to be sodium bombs (and I don't like them -- I hate Tony Chachere's).\n\nI have tried some commercial BBQ rubs, as mentioned before, but a lot of them are sodium bombs, too.\n\nSo, the primary reason I don't use pre-made seasoning blends is because of one ingredient... salt. I'm sure there are some good blends out there that go easy on the salt, but I'm so used to just using loose seasonings, or making my own rubs, that I just don't look at the commercial blends and rubs.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I dislike paying that much for salt. That's one of the main reasons I don't buy most commercial seasoning mixes. I also dislike not having as easy control over how much salt is in my food.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI dislike paying that much for salt. That's one of the main reasons I don't buy most commercial seasoning mixes. I also dislike not having as easy control over how much salt is in my food.\n\t\t\nClick to expand...\n\nPenzeys has quite a few salt-free blends. They even have a filter button on the website so you can view just those.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tPenzeys has quite a few salt-free blends. They even have a filter button on the website so you can view just those.\n\t\t\nClick to expand...\n\nI thought so, from what folks here have said, well, written.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " It used to be called Mrs. Dash; now it's just Dash. They sell a garlic & herb blend that I like, especially in soup. Aside from that, no spice/herb blends of any kind in my kitchen.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " I don't use many spice blends. I prefer to make my own and I often use fish or soy sauce as my salt source.\nI do however have some curry powder and garam masala's", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tPenzeys has quite a few salt-free blends. They even have a filter button on the website so you can view just those.\n\t\t\nClick to expand...\n\n\nI just looked through the \"Spices A-Z\" section at Pensey's, and figure that's where I'll shop. I'd prefer to buy good quality individual spices/herbs than blends. I need to go through my pantry, and see what I need -- or see what is so old I need to replace. \n\nThey have free shipping on orders over 40-bucks. That's not a high bar to clear. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI just looked through the \"Spices A-Z\" section at Pensey's, and figure that's where I'll shop. I'd prefer to buy good quality individual spices/herbs than blends. I need to go through my pantry, and see what I need -- or see what is so old I need to replace.\n\nThey have free shipping on orders over 40-bucks. That's not a high bar to clear.\n\nCD\n\t\t\nClick to expand...\n\nAnd occasionally they reduce it to $25.", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Does canola oil infused with turmeric needs to be in the fridge?", "loss": false, "prefix": null }, { "from": "human", "value": " for how long can it kept at room temp?\n\ntnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Homemade infused oils can be a botulism risk if not done properly and then stored correctly.\n\nThis is a good explanation of how to do it with safety in mind.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tBulletin #4385, Safe Homemade Flavored and Infused Oils - Cooperative Extension Publications - University of Maine Cooperative Extension\n\t\t\t\t\t\n\nFood Safety Facts Developed by Jason Bolton, Assistant Extension Professor and Food Safety Specialist, University of Maine Cooperative Extension. Reviewed by Alfred A. Bushway, Professor Emeritus Food Science and Human Nutrition, University of Maine. For information about UMaine Extension...\n\n\n\n\n\t\t\t\t\textension.umaine.edu", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " i didn't knew i need to heat the oil for a safe oil..\n\nwe in israel sometimes use yellow oil from dried turmeric to drizzle over hummus. just a tiny bit of turmeric..\ni used to store for a long time it in a plastic box without ever heating but your article scares me.\n\nanother hummus staple that i wrote about in my website is grounded canned peppers, with its water [i dilute the canning liquid with another equal part of fresh water]\n\ni put it then in an unsanitized plastic box and in the fridge for a year while each time i make hummus i take some of it..\n\nis that a huge risk too?\ni don't know much about botulism or perhaps forgot since the last time i've checked.\n\ni don't want to die young.. or kill others that are eating it..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Botulism is rare in home environments and using a dried herb like turmeric when heated in an oil and being dry and acidic does not provide favorable conditions for bacterial growth. Garlic or fresh herbs would/could be a problem. I wouldn't worry too much but I would keep it refrigerated and make very small batches, basically enough for a few applications, it only takes a few minutes to make another one. It's the canola oil that I wouldn't consume, funny what people decide to eat.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " what about the canned peppers that i crush and put in diluted water?\n\nthey told me in the past that it can be kept for a year in the fridge..\n\nshould i throw it away?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\twhat about the canned peppers that i crush and put in diluted water?\n\nthey told me in the past that it can be kept for a year in the fridge..\n\nshould i throw it away?\n\t\t\nClick to expand...\n\n\nWhat kind of peppers? I have homegrown jalapeño peppers pickled in my fridge that I harvested and pickled in November of 2022. I only eat a few at a time because that's all my mouth can handle. I was not one of the 28 people who got food-borne botulism in the US in 2023, out of a population of 330-million. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " these [see link].\nthe thing is that i dilute them in water..", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\nthese [see link].\nthe thing is that i dilute them in water..\n\t\t\nClick to expand...\n\nWhy would you do that? Kept in the pickling liquid is fine but if your somewhat straining them and using water as a replacement, well, no, you can't do that.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " i ground the peppers with its water along with an equal amount of fresh water because it is too spicy to add to the hummus undiluted\n\ni see what you are saying", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\ti ground the peppers with its water along with an equal amount of fresh water because it is too spicy to add to the hummus undiluted\n\ni see what you are saying\n\t\t\nClick to expand...\n\nYou can use fewer peppers and you don't need to use any residual liquid. Most recipes for hummus don't use peppers in the actual chick pea and tahini mixture and I suspect this is the hot pepper emulsion that sits on top as a garnish and you mixed with what, water? I would think olive oil would be used, and you can just adjust the amount of hot pepper and olive oil, but this is all a guess because I have no idea of the actual application/recipe or what your trying to accomplish. Just for clarification: you grinding up the peppers with it's own \"water\" is not actually water, it's pickling brine and not even a close comparison to water and like I said, using water can't be switched or changed for storage. This is only my opinion as well.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " you are probably talking about the vast majority of hummus recipes. a better hummus will include it.\ni will try what you are saying.\n\nhow bad was the sickness?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Ok, if your adding it to the body of the hummus, I think that's what your saying, just add fewer peppers. Personally I find it hard to tell what you mean most of the time.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " you'd be safer keeping it in the fridge", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " You should never dilute commercial canning or jarring liquid with water, ESPECIALLY if you don’t bother to sterilize your containers\n\nAnd what you’ve made should never be kept for a YEAR…", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " My Question is Why? I would never attempt to do this.\n\nIf you want Garlic or Tumeric infused oil on top of foccasia bread, or something.\n\nWhy not simply make it, and pour it on top at the end end?\n\nWhy try to store it in the oil ahead of time/\n\nEric Austin Tx.", "loss": true, "prefix": "giggler:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tOk, if your adding it to the body of the hummus, I think that's what your saying, just add fewer peppers. Personally I find it hard to tell what you mean most of the time. \n\nClick to expand...\n\nthe pepper sauce is used both in the body and on top of the hummus plate on the hummus....", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " giggler said:\n\n\n\n\t\t\tMy Question is Why? I would never attempt to do this.\n\nIf you want Garlic or Tumeric infused oil on top of foccasia bread, or something.\n\nWhy not simply make it, and pour it on top at the end end?\n\nWhy try to store it in the oil ahead of time/\n\nEric Austin Tx.\n\t\t\nClick to expand...\n\ni make hummus sometimes as a simple meal and i don't want to make the oil each time.\nalso. the turmeric has to sink to the bottom in order for the oil to be clear yellow without residue of the turmeric..\nbut perhaps i will have to or something so it is safer.", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tthe pepper sauce is used both in the body and on top of the hummus plate on the hummus....\n\t\t\nClick to expand...\n\nYeah, don't really care where it's used, as I thought you were talking about it's heat, now I've just lost interest and hope you find a good solution.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can anyone recommend a good Chef Knife that isn't terribly expensive?", "loss": false, "prefix": null }, { "from": "human", "value": " I haven't had a good chef knife in many years and pretty much cut everything (meats, vegetables, fruit, etc) with a standard steak knife and generally use a cleaver to chop fresh garlic and herbs. While they do the job just fine (mostly because it's all I have and I'm used to using them) I'd really love a good chef knife that doesn't break the bank.\n\nWould appreciate any suggestions.", "loss": false, "prefix": "Linda0818:" }, { "from": "gpt", "value": " Actually just saw a knife test on a rerun of America Test Kitchen.\n\nThe winner was Victronox , spelling might be different, same company makes Swiss army knife.\n\n8 in, chef knife, plastic handle, 18 bux!\n\nEric, Austin Tx.", "loss": true, "prefix": "giggler:" }, { "from": "human", "value": " Yep Victorinox is pretty good.\nYou'll get loads of opinions.\nChoose a knife that you like and fits your hand properly.\nMore important: how are you going to keep it sharp?\nEven the most expensive knife is useless if it is dull!\n\nYou can get by for a while with a steel. (Or ceramic for the harder blades)\n\nCan you sharpen your own knives?", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Dexter Russell is the brand of\nInexpensive knives that I see most \noften in local supermarkets and delis.\n\n\n\n\n\n\n\t\t\t\t\t\tDexter-Russell – Dexter-Russell, Inc. 44 River Street Southbridge, MA 01550\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tdexter1818.com\n\t\t\t\t\n\n\n\n\nIMO the ability to keep a knife sharp is more important than the brand.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tYep Victorinox is pretty good.\nYou'll get loads of opinions.\nChoose a knife that you like and fits your hand properly.\nMore important: how are you going to keep it sharp?\nEven the most expensive knife is useless if it is dull!\n\nYou can get by for a while with a steel. (Or ceramic for the harder blades)\n\nCan you sharpen your own knives?\n\t\t\nClick to expand...\n\nGood points, good question. \n\nIf you don't want to sharpen your own knife, then I recommend a ceramic knife. They are cheap and very sharp and don't need sharpening. In fact, I don't think there is a reasonable way to sharpen them. \n\nI bought a set of four different sizes of ceramic knives last February and I'm pleased with them. However, they are brittle. I dropped one on the floor and the whole blade broke off. My go to, daily chef's knife is the 8\" ceramic knife from that set. However, I have recently noticed three very tiny nicks in the blade. They are small enough that you have to look at the blade in the right light and at the right angle to even see them. But, I see this as a warning that this knife won't be so good for much longer. I don't know if I will get another one when it becomes unpleasant to use. I do have some good knives and know how to sharpen them, but I'm a bit lazy. Also, I don't need to use the steel on the ceramic. (Talk about being lazy)\n\nApparently, most people find that a ceramic knife lasts about two years, if you don't break it. You have to be careful not to twist it while you are cutting. They are no good for prying of any kind.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Thanks for the replies, everyone. \n\nAs for sharpening a knife, does running them through the back of an electric can opener count? \n\n[I'm sure I just made several of you cringe]\n\nSo no, I don't sharpen my own knives. Perhaps I should take taxy's suggestion of the ceramic knives and look into those because I would definitely need low maintenance.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Another vote for Victorinox, they're inexpensive and they hold an edge better than most and if used with a honing steel regularly it can work pretty well for quite a while before it needs sharpening. I use these in the restaurant kitchen as spares for anyone that either doesn't use a knife enough, like my dishwasher that also does some prep work or the occasional person that need to do some knife work and doesn't have a decent knife. \n\nI've been gifted a few ceramic knives over the years being a chef and while they are pretty sharp and impressive they worked out totally unusable in a professional kitchen setting and mostly because of what you can't do with them and they really didn't stay sharp much longer and the need to have them professionally sharpened just rendered them useless, they needed to be sent away because I could never find a place close enough that sharpened ceramic. And once a ceramic doesn't cut the probability it sits in a drawer forever is a given. \n\nIf your ready to spend a little more then MAC and global aren't bad and I've used them in the past. All my knives are Japanese except one Henkel that's I've had for 40 years. My go to knives are kikuichi for the most part.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " giggler said:\n\n\n\n\t\t\tActually just saw a knife test on a rerun of America Test Kitchen.\n\nThe winner was Victronox , spelling might be different, same company makes Swiss army knife.\n\n8 in, chef knife, plastic handle, 18 bux!\n\nEric, Austin Tx.\n\t\t\nClick to expand...\n\nI agree.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I bought a ceramic knife (Kyocera) some years ago and was not at all happy with it. It wasn't particularly sharp. I gave it away.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " +3 (or am I up to 4?) for Victorinox. I got a chef's knife for Mom (plus a couple smaller ones), just so there would be some useable knives there, if I had to do anything there! The only knives she had were so bad that it would have been hard to cut yourself on them, if you tried! They got them as a wedding gift, so well before I was born, and Dad ground away the edges on the wheel grinder in the garage (same as that old can opener thing, but ten times worse!).\n\nThat's funny that pictonguy mentioned a 40 year old Henckel's - my #1 chef's knife is a 10\" Henckel's I got in '79, that is great to this day, and in '95 I actually got Mom an 8\" Henckel's, given my experience with it. I ended up returning it, as it simply DID NOT HOLD AN EDGE! I called up a number, and actually talked to a person, back then (image that!), and asked what had changed to cause this? She explained that they MAY HAVE changed the metal the knives were made of, but it shouldn't have had this kind of result. Long story short, I don't ever recommended Henckel's after this experience.\n\nIf you have things like that now, whatever you get, you will have to get used to having those much sharper edges!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Go to any store that sells some kitchen supplies and make sure you get to hold the knife and rock it around a wood board some. Even Walmart - where-ever! \n\nI'm another who does not like nor recommend ceramic knives. For all the above reasons. Honestly just not find them very sharp. \n\nand yes, I too have a sharpener on the back of my can-opener. It's Avocado Green, very popular back in the 60's as a Wedding Present... which is exactly what it was. \nand yes, I too use it - but I do have a stone and a steel, neither of which I can work very well and often resort back to the can-opener.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " There are also places that will professionally sharpen your knives. I sharpen our Henckels, but we also get them professionally sharpened sometimes. It's not expensive for one knife, but when there are several knives being sharpened at once, you start to notice the cost.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Thanks, everyone, for the tips and advice. I think I'll check into the Victorinox knives and see what I can find.", "loss": true, "prefix": "Linda0818:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tThere are also places that will professionally sharpen your knives. I sharpen our Henckels, but we also get them professionally sharpened sometimes. It's not expensive for one knife, but when there are several knives being sharpened at once, you start to notice the cost.\n\t\t\nClick to expand...\n\nHenckels is one I'm actually looking at right now. Ran across them when I was looking for Victorinox. I'm finding Henckels is a little less expensive. Been reading reviews and watching videos and it seems to be a pretty strong choice that people enjoy using.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I have a Zwilling - J. A. Henkel's - and have loved it for more than 25 years. If I remember correctly cost about $150. Cdn.\n\nFunny story - (sort'a). Went to a kitchen supply to look at le Creuset or enameled cast iron. Didn't like the price of the piece I was looking at, think it was $125. Cdn. Went over to the knives and purchased the above. \nOwner looked at me and said - \"You don't want to pay for a pot at $125. as too expensive... but you're buying a knife for $150.\"\nHe just shook his head - but, of course, still rang it up!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI have a Zwilling - J. A. Henkel's - and have loved it for more than 25 years. If I remember correctly cost about $150. Cdn.\n\nFunny story - (sort'a). Went to a kitchen supply to look at le Creuset or enameled cast iron. Didn't like the price of the piece I was looking at, think it was $125. Cdn. Went over to the knives and purchased the above.\nOwner looked at me and said - \"You don't want to pay for a pot at $125. as too expensive... but you're buying a knife for $150.\"\nHe just shook his head - but, of course, still rang it up!\n\n\nClick to expand...\n\nWell that was kind of rude of the owner, LOL", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " Yeah, but didn't bother me - not into shame buying! LOL, some just need to make sales. I just laughed but honestly - I think he was really puzzled. Maybe pots and pans were more important than knives to him.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tYeah, but didn't bother me - not into shame buying! LOL, some just need to make sales. I just laughed but honestly - I think he was really puzzled. Maybe pots and pans were more important than knives to him.\n\t\t\nClick to expand...\n\nThat's possible. But to some people, the knife is the most important tool in the kitchen. \n\nNext to your own hands.\n\nSpeaking of knives, I bought one! I decided on the Henckels 8\" Chef Knife. I'm really looking forward to using a proper knife for cutting meats and vegetables. I'm excited", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " LOL - be careful! \n\nand congrats of course! \n\nno dishwasher... \nNO point down in the dish drain utensil holder! \nPoint up and just tell people that's how you do it and beware!\nor dry right away - or lay flat on a tea towel til you can get to it. \n\nGramma has spoken... got poked? too bad, so sad... you were warned.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tLOL - be careful! \n\nand congrats of course!\n\nno dishwasher... \nNO point down in the dish drain utensil holder! \nPoint up and just tell people that's how you do it and beware!\nor dry right away - or lay flat on a tea towel til you can get to it.\n\nGramma has spoken... got poked? too bad, so sad... you were warned.\n\t\t\nClick to expand...\n\nLOL, love it. And thanks for the tips!\n\nI don't have a dishwasher, so it's all good. \n\nWhy no point down in the utensil holder? Does it dull the tip?", "loss": true, "prefix": "Linda0818:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Garlic confit botulism?", "loss": false, "prefix": null }, { "from": "human", "value": " Never made garlic confit before and I wanna try. I'm planning on making it in the oven then storing the garlic separate from the oil (so I can use them in different applications) and using the cloves on some focaccia.\n\nIs botulism a worry if I store the confit in the fridge? Most sites I've looked at say never to store either in the fridge longer than 1-2 weeks or else. . .BOTULISM. Should I freeze both either together or separately if I don't use them in 1-2 weeks?\n\nOn a other note, is it better to store the cloves and oil together, or separately? Does storage change the . . . likelihood of botulism?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " Seems to be a lot of botulism fear popping up. Just to put things into perspective, an average of 110 cases of botulism are reported annually in the US. About twenty-five percent of these cases are foodborne botulism. That means 28 cases of food bourne botulism annually in the US. (source-CDC)\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " Botulism increases with oil covered garlic while in the fridge, so instead just freeze it. It will thaw quickly. \nYou can store them separately in the freezer if you like. Oil usually doesn't need freezing. Garlic if fresh unpeeled is fine on the counter at room temperature.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " What's the recipe?\n\nIf you would \"cook\" your garlic in oil, I don't see a problem as all spores will be killed by the high oil temperatures.\nA quick fry in oil would also be sufficient.", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Here's a good, safe recipe for garlic confit, aka mojo. Killing bacteria with heat is a function of time + heat - you can do it in less time with higher heat, or more time at a lower temperature, like this recipe does. It's also acidulated with lime juice, which helps it to last longer. Depending on what you want to use it for, you could replace the lime juice with lemon juice or vinegar. \n\n\n\n\n\n\n\n\n\t\t\t\t\t\tSlow Roasted Garlic Mojo - Rick Bayless\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.rickbayless.com", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tSeems to be a lot of botulism fear popping up. Just to put things into perspective, an average of 110 cases of botulism are reported annually in the US. About twenty-five percent of these cases are foodborne botulism. That means 28 cases of food bourne botulism annually in the US. (source-CDC)\n\nCD\n\t\t\nClick to expand...\n\nHopefully the low incidence of botulism poisoning is because of the high level of fear of getting it \n\nWhen we first bought our house and I started my herb garden, I decided to make infused oil. I knew nothing about the process - just what I had seen in the stores - so I stuck a few sprigs of fresh rosemary and a couple cloves of garlic in a bottle of olive oil and put it on the kitchen windowsill. A few days later, there were tiny white strings floating in the oil, apparently growing from the leaves of the rosemary. I can't remember how we decided it was a bad idea to eat it, but something about it gave us pause.\n\nPeople don't know what they don't know, so I think it's okay to reiterate over and over that botulism is a danger from improperly preserved food.", "loss": true, "prefix": "GotGarlic:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Riata", "loss": false, "prefix": null }, { "from": "human", "value": " Hi. I could do with a good recipie for Riata\n\nAll the recipies are in pinches, cups and tea spoons. I would like it in grams if that is possible. I am in the UK.\nI have a recipie here from the BBC for example.\n\n250g Greek yogurt\n1 garlic clove\nthumb-sized piece ginger, finely grated\n½ small pack coriander, chopped\n0.25 small pack mint, leaves chopped\njuice 0.5 lime\n½ tsp garam masala, plus a little extra to serve\n¼ cucumber, grated and lightly squeezed\nMakes 6 to 8 helpings. But what is a helping. It depends on how many popadums you eat adn if you also have mango chutney, onions and lime pickle.", "loss": false, "prefix": "otuatail:" }, { "from": "gpt", "value": " Try this one: https://www.seriouseats.com/cucumber-raitha-indian-yogurt-condiment", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Here are a bunch of raita recipes, many of which you might like, though none call for measurements in grams. And, unless you have an extremely accurate scale, it's hard to get 1/4 or 1/2 tsp of a spice equivalent accurately by weight. I have a small scale that weighs tenths of a gram, and grains, but not even as small as milligrams. I only use that when fooling with measuring out chemicals - nothing I need that for with spices. \n\nOne strange term you'll see on all these recipes is that they refer to yogurt as \"curd\". Maybe they use that term in England sometimes? That recipe you posted are like many I see online - what is a \"thumb\" of ginger, or a quarter package of mint, or the juice from a half lime? Measurements in tsp or tb or cups are much more accurate, or by weights, for the larger amounts.\n\nSome of my favorite recipes in here are the pachadis - basically raitas, from southern Indian regions, with more spices and some cooked ingredients in them. \n\n\n\t\t\tRaita 106 recipes \| Page 1 of 5 \|Tarladalal.com", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I do have scales to 1/100g", "loss": true, "prefix": "otuatail:" }, { "from": "human", "value": " otuatail said:\n\n\n\n\t\t\tI do have scales to 1/100g\n\t\t\nClick to expand...\n\nThat is an incredibly accurate scale! Problem is, it's unusual to have those, so the recipes are not made for those that have them. I even got some bread books years ago, in which every ingredient was in grams, which was sort of a pain, with small amounts. Like I said, that's not bad, for the things like flour, and other larger amounts - that way, if it's accuracy is ±¼g, FI, that would be little, weighing several cups of flour, but ¼ tsp would be easy to overshoot, especially with super-light things, like spices, or yeast..", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " ALL recipies in the UK are mtrick. We don't use cups. I think it is an American thing.", "loss": true, "prefix": "otuatail:" }, { "from": "human", "value": " Metric makes it easy to remember ratios. But I grew up metric, so I am biased.\nBut teaspoons etc are easy for herbs as @PepperHead explains.\nBesides: you are referring to a bbc recipe, so obviously not all UK recipes are fully metric\n\nRaita is one of those recipes that you can adjust to your liking (actually, you can do that with all recipes).\nFind a recipe, preferably from a reliable source. Make it. Adjust next time if needed", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you have an idea of what a recipe will taste like by viewing the ingredients?", "loss": false, "prefix": null }, { "from": "human", "value": " or is that something that comes with long experience? Or is it always taking a chance?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " If the ingredients are ones I'm familiar with, I can guess if I'd like it or not.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Most things, as long as they are of cuisines I am familiar with, I can pretty much imagine what the dish will taste like, and yes, it does take time to get familiar with things, and what you like. When I would get a new cookbook, I would go through it slowly, looking at the recipes, and if it looks like something I would probably like, I'd put a small circle in the upper outer corner of the page. Some things I see in a dish tell me immediately that it's not for me, and I'm on to the next! Some ingredient that I'm totally unfamiliar with, just makes me curious about it, and eventually, go out and get some, just to try! That's how I got all those Indian ingredients, some of which even an Indian lady I know had never seen before.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Yes I definitely can. But that comes with experience.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " We can guess but not really know until we try it.\nI've over 60 years experience eating all kinds of tomatoes and tomato products and split peas in split pea soup. Until last month I didn't really know if I would like them in the same soup. It turns out I do like them together.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I choose first by the picture (don't shoot me!) then by the ingredients, and last is wishful thinking. Can't say I've got the experience as I only really dabbled in the last 20 years. Obviously, for me, that is not long enough.\n\nI've learned so much from this site! and even though I try to imagine/taste in my head - but no, doesn't really work for me. Again, I'm trying to taste with my brain - it's an ongoing task. \n\nThat is one of the main reasons I don't like to make something I have never eaten before. How can I made something I don't know what it's supposed to taste like?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I'm pretty good at it. However, I am more likely to know if I will NOT like a dish, than if I WILL like it. I definitely know what ingredients I don't like, no matter what recipes they are in. I also know what herbs and spices I don't like. \n\nBut, one thing that is very helpful is that I can often think of ways to \"fix\" a recipe to appeal to my personal tastes. I know that if I remove or replace a certain ingredient or seasoning, it'll probably work for me. \n\nAnd yes, that comes with experience -- not just cooking experience, but eating experience. You develop a flavor memory.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I wouldn't say that I know what it will taste it like, but I will have an idea of whether or not I'm like to like it. I only seem to be able to imagine what simple dishes will taste like. I remember reading a recipe for massaman curry and it looked appealing. I was surprised and very happy with the way it tasted. I think the biggest surprise was how much I liked it.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tI choose first by the picture (don't shoot me!) then by the ingredients, and last is wishful thinking. Can't say I've got the experience as I only really dabbled in the last 20 years. Obviously, for me, that is not long enough.\n\nI've learned so much from this site! and even though I try to imagine/taste in my head - but no, doesn't really work for me. Again, I'm trying to taste with my brain - it's an ongoing task. \n\nThat is one of the main reasons I don't like to make something I have never eaten before. How can I made something I don't know what it's supposed to taste like?\n\t\t\nClick to expand...\n\nI know your feelings about not knowing until you try it and then it might have been a waste of time if you don't like it", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tIf the ingredients are ones I'm familiar with, I can guess if I'd like it or not.\n\t\t\nClick to expand...\n\nMe too!\n\nWhen I was younger I always had a few OMG what was I thinking ingredients in the back of the pantry. \n\nThese days l’m content to stick with what I know.\n\nWhen I’m surfing the internet looking for a specific recipe I always start by looking at the images until I see something that I think I would enjoy.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " georgevan said:\n\n\n\n\t\t\tI know your feelings about not knowing until you try it and then it might have been a waste of time if you don't like it\n\t\t\nClick to expand...\n\nMost recipes are for four servings. When I am making a new-to-me recipe, I almost always cut it in half. I don't want to waste more good ingredients than necessary for something we dislike (not so likely) or taste it and meh.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I generally know, but obviously not if it's a cuisine I am not familiar with.\nAnd sometimes I surprise myself by throwing things together (left overs, stuff that need finishing) and come up with something very very nice. But it can't be replicated....", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Like the others, I can get a pretty good idea if im going to like hit or not by reading the recipe in advanced ( unless it's an ingredient Im not familiar with). Usually my wife will send me recipes to kind of approve cause she has no ability at all to do this. Every now and then I get caught by surprise both ways. Some I like more than I thought I would, and another that I thought I'd like but wasnt worth the effort.\n\nOne dish that kinda fooled me was a Chinese Tofu with green beans recipe that my wife asked if I thought it would be good. I looked at it and it didnt impress me so I passed on it. There was onion powder and garlic powder , maple syrup ... Usually when I make Stir fry like dishes the fresh stuff, not powdered. Anyway, we had an abundance of string beans from the garden, so my wife decided to make the dish for dinner. To my surprise, it was very good. Well above average, to the point that now it is one of our go to string bean recipes during the summer. Im glad she took it upon herself not to listen to me.\n\nAnother dish I recently made was a chickpea - spinach soup. I was up in the middle of the night and came across the recipe online. It was one of those recipes that they talk up really big ( it's the greatest recipe, unique flavors .....). Out of curiosity I clicked on the recipe, and it had so few simple ingredients, I thought it wouldn't be bad, but nothing exceptional. Anyway, I happened to have half bag of spinach I needed to get rid of before it spoiled, and ShopRite jus recently had its can-can sale, so I have more cans of chickpeas than I know what to do with. I decided to make it more because of the spinach than anything else. To my surprise, even though it was just a few , simple, very familiar ingredients , they went together so well. I was completely surprised how much I liked it. ( I had to make the recipe based on memory, cause I had fallen asleep after seeing it, and never book marked it).", "loss": true, "prefix": "larry_stewart:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Easy and fast to cook foods for stove without oven and slow cooker?", "loss": false, "prefix": null }, { "from": "human", "value": " Can you recommend some foods that are easy and fast to cook suitable for stove only?\nI saw many recipes but most require oven, which I don't have because now I rent a former bnb, so kitchen is not suited for many things. Also, a freezer is pretty small, so cooking once for a week is not an option either.", "loss": false, "prefix": "Bonaccorso:" }, { "from": "gpt", "value": " What kind of meals do you like? There are many that can be done in one pan, from meats right through to the vegetables. Do you have just one burner more than one?\n\nLook for \"One Pot Meals\". That's different than one pan meals. Those will be sheet pans for the oven.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " So, do you have a slow cooker or not?\n\nYou can cook most things on the stove but they need to be watched because they might burn.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Eggs. You can scramble eggs with pretty much any kind of meat. Add some cheese, toast some bread and you're off. They're pretty cheap, too.\n\nRice. If you have a saucepan with a tight fitting lid, you can make rice. If you're making basic long grain rice, rinse it first. Takes less than half an hour from stepping into the kitchen to eating, and again, you can mix in almost any kind of meat.\n\nPasta. Just because it comes in a one pound box doesn't mean you have to cook all of it at once. Maybe 1/3 of a box or 1/4, depending on how much you eat at a time, and you can find literally dozens of different sauces in jars.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tSo, do you have a slow cooker or not?\n\nYou can cook most things on the stove but they need to be watched because they might burn.\n\t\t\nClick to expand...\n\nRight now I don't have it.", "loss": true, "prefix": "Bonaccorso:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWhat kind of meals do you like? There are many that can be done in one pan, from meats right through to the vegetables. Do you have just one burner more than one?\n\nLook for \"One Pot Meals\". That's different than one pan meals. Those will be sheet pans for the oven.\n\t\t\nClick to expand...\n\nSomething with beef/pork and vegetables are the best.\n\nAnd thanks, I'll check those!", "loss": true, "prefix": "Bonaccorso:" }, { "from": "human", "value": " dr morbius said:\n\n\n\n\t\t\tEggs. You can scramble eggs with pretty much any kind of meat. Add some cheese, toast some bread and you're off. They're pretty cheap, too.\n\nRice. If you have a saucepan with a tight fitting lid, you can make rice. If you're making basic long grain rice, rinse it first. Takes less than half an hour from stepping into the kitchen to eating, and again, you can mix in almost any kind of meat.\n\nPasta. Just because it comes in a one pound box doesn't mean you have to cook all of it at once. Maybe 1/3 of a box or 1/4, depending on how much you eat at a time, and you can find literally dozens of different sauces in jars.\n\t\t\nClick to expand...\n\nThank you, very good ideas!\n\nEspecially pasta, though I'm eating it already, I'm now in Italy \n\nIt's a good idea to try more with rice.", "loss": true, "prefix": "Bonaccorso:" }, { "from": "gpt", "value": " Beef stews of all sorts\nBeef or pork- based soup\nVegetable and/or bean based soups\nChili\nPot roast\nAl pastor for tacos\nMac and cheese\nAsian peanut noodles with veggies\nPoached chicken or fish\nOmelettes\nFried chicken", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " On the weekend, make a regular size of rice - that rice will keep in your fridge to add quickly to 3/4 upcoming meals during the week.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tBeef stews of all sorts\nBeef or pork- based soup\nVegetable and/or bean based soups\nChili\nPot roast\nAl pastor for tacos\nMac and cheese\nAsian peanut noodles with veggies\nPoached chicken or fish\nOmelettes\nFried chicken\n\t\t\nClick to expand...\n\nThank you!", "loss": true, "prefix": "Bonaccorso:" }, { "from": "human", "value": " Is there a microwave? Makes reheating food easier.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Do a search for \"no cook pasta sauce recipe\" and you'll find a ton of inspiration. I have an out of print book by Joie Warner that is wonderful...and can often be found online in used condition. Many/most of her recipes call for making the \"sauce\" in a heat proof bowl that you then put on top of the pot with water to cook the pasta. As that pot heats up, it warms the \"sauce\" enough to use once the pasta is cooked. Hmmmm...getting hungry here!", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " Welcome to the forum!\n\nOmelettes were one of the first things I learned to make when I was away at school, to make a fast, nutritious meal with various ingredients in it. Rice was something I used a lot, too - pilaf type things with many types of meats and/or vegetables, then the rice and water added, and cooked 20-25 min, until the rice is cooked, and liquid is absorbed. Heavy Dutch oven type pots are good for stovetop, and another type of pan I use a lot for one pot dishes is a sauté pan - like a skillet, but straight sides, and a lid, and many things can be browned in it, then removed, a sauce started in it, meat returned, and simmered, then served with rice, pasta, etc.\n\nDo you have a microwave, to reheat these types of things? And are you looking into getting the slow cooker? Sounds like you might be, when you stated \"Right now I don't have it.\" If so, I would look into getting one of those multi-cookers, like an Instant Pot. This is something I have made countless \"one pot meals\" in, and one good thing about it is that you don't have to keep watching it so closely. You can brown the onions, and meats, then add other ingredients, and either use it as a slow cooker, a fast slow cooker (which is basically like a simmer on a stovetop), or speed things up with the pressure cooker. Also has a rice cooker mode, which is a low pressure cooker. You might be able to buy a used one at a yard sale, or something like that, that has hardly been used at all, because some people just don't want to learn how to cook in them. I wish I'd had one in my early days, in those school kitchens!", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " Stir-steamed vegetables: broccoli, mushrooms, red and yellow peppers, onions, more peppers, broccoli stems, garlic, ginger, soy sauce, glaze of cornstarch, over veggie rice. Use whatever vegetables you have on hand. \n\nTo make a sauce, try one of our favorites. https://monkeyandmekitchenadventures.com/szechuan-veggie-stir-fry/\n\n3 Tablespoons low sodium tamari \n3 Tablespoons organic maple syrup\n1 Tablespoon rice vinegar\n1 Tablespoon balsamic vinegar\n2 teaspoons molasses\n1 Tablespoon tahini\n1 to 3 teaspoons chili garlic sauce (+/-) \n½ teaspoon ground mustard powder\n1 teaspoon fresh minced ginger\n2 teaspoons minced garlic\n¼ teaspoon dried red pepper flake (+/-)\n½ teaspoon cornstarch (or arrowroot powder)\n(I make it in 2-3 pint amounts and keep it in the fridge to use on dishes or for a dipping sauce. If you want the larger recipe let me know.)", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tSo, do you have a slow cooker or not?\n\nYou can cook most things on the stove but they need to be watched because they might burn.\n\t\t\nClick to expand...\n\n\nI generally do not like crock pots/slow cookers, but one would be excellent for someone with a very limited kitchen, especially with no oven. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " Bonaccorso said:\n\n\n\n\t\t\tCan you recommend some foods that are easy and fast to cook suitable for stove only?\nI saw many recipes but most require oven, which I don't have because now I rent a former bnb, so kitchen is not suited for many things. Also, a freezer is pretty small, so cooking once for a week is not an option either.\n\t\t\nClick to expand...\n\n\nSince you are Italian, I assume you already do pasta dishes. You only need two pans, one for the sauce, and one for the pasta. Add the cooked pasta to the sauce, with a little pasta water to add some starch to the sauce, and you have a quick, easy meal.\n\nI know there are one-pot pasta dishes, where you cook the pasta in the sauce, but I've never made one.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " When I didn't have an oven for three years, I cooked loads of things on the stove top. I also had a large electric skillet with a tall domed lid. That can be used as a sort of oven. I have baked cakes in electric skillets and baked potatoes, as well as making English muffins in one. Then I got a toaster oven and that was a decent substitute for a regular oven.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " This collection of short videos has many simple dishes that can be prepared on the stovetop.\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJacques Pépin Cooking Technique Videos - Jacques Pépin Foundation\n\t\t\t\t\t\n\nWith millions of views, our video resources bring culinary education to audiences worldwide. Join Jacques in the kitchen to explore delicious recipes, master new skills and build confidence in your cooking. Discover fresh episodes of Jacques Cooking at Home, classic recipes from Julia and...\n\n\n\n\n\t\t\t\t\tjp.foundation", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " GinnyPNW said:\n\n\n\n\t\t\tDo a search for \"no cook pasta sauce recipe\" and you'll find a ton of inspiration. I have an out of print book by Joie Warner that is wonderful...and can often be found online in used condition. Many/most of her recipes call for making the \"sauce\" in a heat proof bowl that you then put on top of the pot with water to cook the pasta. As that pot heats up, it warms the \"sauce\" enough to use once the pasta is cooked. Hmmmm...getting hungry here!\n\nClick to expand...\n\nThank you, I'll check those pasta recipes", "loss": true, "prefix": "Bonaccorso:" }, { "from": "gpt", "value": " Aunt Bea said:\n\n\n\n\t\t\tThis collection of short videos has many simple dishes that can be prepared on the stovetop.\n\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tJacques Pépin Cooking Technique Videos - Jacques Pépin Foundation\n\t\t\t\t\t\n\nWith millions of views, our video resources bring culinary education to audiences worldwide. Join Jacques in the kitchen to explore delicious recipes, master new skills and build confidence in your cooking. Discover fresh episodes of Jacques Cooking at Home, classic recipes from Julia and...\n\n\n\n\n\t\t\t\t\tjp.foundation\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nAwesome!", "loss": true, "prefix": "Bonaccorso:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Ghee vs butter", "loss": false, "prefix": null }, { "from": "human", "value": " which do you use and when? Which is healthier?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Wasn't that asked, not long ago?\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGhee vs butter\n\t\t\t\t\t\n\nI noticed in Indian recipes they often call for ghee. I have never used it and wouldn't know where to get it but am wondering if there might be some advantages to using ghee instead of butter. Any ideas when and where to use it?\n\n\n\n\n\t\t\t\t\twww.discusscooking.com", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " And it was asked by the same person!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " pardon me while I get down on my knees and apologize", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " While you're down there, could you clean up that soup that I spilled?", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is there such a thing as high-quality electric black pepper grinder?", "loss": false, "prefix": null }, { "from": "human", "value": " tnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I'm not sure there is a good quality manual one either. I have broken a bunch!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " We Put 21 Pepper Grinders to the Test; These 5 Crushed the Competition\n\t\t\t\t\t\n\nThe best pepper grinders combine form and function into an everyday kitchen tool that is both easy and fun to use. We tested nearly two dozen models from brands including FinaMill, Le Creuset, and OXO to find the best pepper grinders for home cooks.\n\n\n\n\n\t\t\t\t\twww.foodandwine.com", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " I bought a Peugeot battery powered pepper grinder about twenty years ago. I still use it almost daily. Peugeot also makes excellent manual pepper grinders. They are expensive, but worth it, IMO.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tElectric Pepper Mills\n\t\t\t\t\t\n\nWith ergonomics in mind, Peugeot has reimagined the way to grind pepper. The electric mills are surprisingly powerful, simple to use and more efficient.\n\n\n\n\n\t\t\t\t\tus.peugeot-saveurs.com\n\t\t\t\t\n\n\n\n\nI have one like this...\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tDaman Electric\n\t\t\t\t\t\n\nGo for an automatic high-precision grind with this elegant and compact iridescent black 16 cm u'Select electric pepper mill.\n\n\n\n\n\t\t\t\t\tus.peugeot-saveurs.com\n\t\t\t\t\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I had 2 of them - one I bought (and quickly returned) a battery operated peppermill, since it did not last long, with 4 AA batteries. Another was given to me as a gift, with 6 AA batteries, and lasted a little longer, but was slower to use than my Perfex manual. I don't remember the brand names, but the second one is still upstairs, somewhere, in case I really need it someday. I also have 2 other Perfex - one for white pepper, the other for Szechwan. And 3 other manuals, for whatever reason!", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I have 2 Peugeot manual ones. One for white and one for black pepper. I I’ve had them for 25 years.\n\nEven with my arthritis, they are very smooth and easy to use.\n\nPeugeot makes electric ones, too.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Männkitchen Pepper Cannon at Amazon ($200). If you pay 200 bucks American for a pepper mill, you will never afford to buy peppercorns for it.", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Seasonings to pair with rosemary?", "loss": false, "prefix": null }, { "from": "human", "value": " Research shows that, at least on chicken, which is what I'm trying to season, if there's rosemary, it will have salt, pepper, and garlic, and then citrus juice or wine instead of more seasonings. I'm sure that works fine for most people, but I'm a little sensitive to all the members of the mint family, so I need other herbs and spices to support, and dilute, the rosemary. Because of that sensitivity, the additional seasonings need to NOT be other members of the mint family:\n\nMint family:\nThyme, marjoram, oregano, basil, sage, rosemary, savory, summer savory, lemon balm… and of course mint!\n\nAfter searching a million recipes, the only thing I've found so far to add to rosemary is parsley. Do any of you have any other seasonings outside of the mint family that you've personally verified work well with rosemary on chicken, or on other mild-tasting foods like turkey or potatoes? That would be a big help, thank you!", "loss": false, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " Tarragon is not part of the mint family. One of my favourites.\n\nWhich other things are you NOT sensitive to?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " What about sweet paprica, chives, marjoram, garlic, juniper, bay leaves?", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " Not sure how you intend to cook your chicken, whole roasted, pieces fried or roasted. You could just use plain salt & pepper and then season your sauce or gravy (which ever you call it) \n\nPlain tomatoes, (maybe dried), lemon, wine, tarragon - if dry add it early - if fresh add it later. You can thicken with flour -perhaps a beurre manie?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Turn to Simon & Garfunkel for the answer: Parsley, Sage, Rosemary and Thyme.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Chervil", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " SirLOB - only one there not affiliated with the mint family is Parsley. oops", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tSirLOB - only one there not affiliated with the mint family is Parsley. oops\n\t\t\nClick to expand...\n\nHe thought this is the Song Title thread...", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " Leave out the rosemary and stuff the cavity with garlic, onion, lemon and bread soaked in white wine", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " What a good idea! Bread soaked in wine, I like that. Thanks jennyema!\nI used to mix white wine with the chicken broth for basting while roasting and it was/is delicious that way too.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " How about lavendar, dill, lovage, and lemon peel?", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tTarragon is not part of the mint family. One of my favourites.\n\nWhich other things are you NOT sensitive to?\n\t\t\nClick to expand...\n\nDo you have any recipes with rosemary and tarragon? It's just the mint family that I'm sensitive to, although unfortunately that covers a lot of ground.", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " Meryl said:\n\n\n\n\t\t\tWhat about sweet paprica, chives, marjoram, garlic, juniper, bay leaves?\n\t\t\nClick to expand...\n\nThose are some interesting options, except for the marjoram which is a member of the mint family… Have you got any recipes with those things and rosemary?", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tNot sure how you intend to cook your chicken, whole roasted, pieces fried or roasted. You could just use plain salt & pepper and then season your sauce or gravy (which ever you call it) \n\nPlain tomatoes, (maybe dried), lemon, wine, tarragon - if dry add it early - if fresh add it later. You can thicken with flour -perhaps a beurre manie?\n\t\t\nClick to expand...\n\nI'm just baking pieces of chicken. This is another vote for tarragon! Do you have any recipes with tarragon and rosemary?", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tTurn to Simon & Garfunkel for the answer: Parsley, Sage, Rosemary and Thyme.\n\t\t\nClick to expand...\n\nUnfortunately, other than the parsley, those are all members of the mint family… But it's surprising how many people do use all of those herbs together!", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " GinnyPNW said:\n\n\n\n\t\t\tChervil\n\t\t\nClick to expand...\n\nI've never used that one before, what does it taste like? Do you have any recipes with chervil and rosemary?", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " jennyema said:\n\n\n\n\t\t\tLeave out the rosemary and stuff the cavity with garlic, onion, lemon and bread soaked in white wine\n\t\t\nClick to expand...\n\nI'm specifically trying to cook with rosemary, I'm not cooking a whole chicken so there's no cavity, and I don't cook with wine, but thanks for playing, lol!", "loss": true, "prefix": "BurnsWater:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n\t\t\tHow about lavendar, dill, lovage, and lemon peel?\n\t\t\nClick to expand...\n\nThat sounds really interesting! Do you have a recipe with rosemary and all of those other things?", "loss": true, "prefix": "BurnsWater:" }, { "from": "human", "value": " I have never used this with chicken, but it works well with pork. Make a paste of fresh rosemary, garlic, salt, and sun dried tomato. Mash it all together in a mortar and pestle to make a coarse paste. Smear it on the chicken before roasting it. The sun dried tomato is optional, but helps with consistency.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " BurnsWater said:\n\n\n\n\t\t\tThose are some interesting options, except for the marjoram which is a member of the mint family… Have you got any recipes with those things and rosemary?\n\t\t\nClick to expand...\n\n\nI usually just use powdered versions, I coat all the pieces of chicken, adding salt and pepper too, place them on baking paper in an oven dish, without any oil because a lot of fat will ooze out of the chicken itself. If I add potatoes (pre-boiled) half way through the cooking time, then I add a little oil only on the potatoes. When it's almost ready, I cover with tin foil to keep it moist. It depends on your oven, this dish takes me about an hour and a half.", "loss": true, "prefix": "Meryl:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What is your favorite basic meal?", "loss": false, "prefix": null }, { "from": "human", "value": " for me I am thinking chicken drumsticks and rice. Whats yours?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I don't think I can answer this. So much of what I crave is flexible and changes with my mood. Red meat? Steak or rack of lamb. Pasta? Carbonara of spaghetti and meatballs. Soups? Too many choices. ETC.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I have to agree with Andy - that being said when I have my morning eggs - whether poached, fried, etc and whether or not there are a bunch of extra tidbits along side (mushrooms, onions, leftover vegies), I absolutely close my eyes to savour the egg, each and every time.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Pasta. I'll put just about anything together and make a pasta dish out if it. Generally I use dried pasta simply because I can't resist the Al dente factor. Oh, yeah, eggs, could never live without eggs.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I once had to go without eggs for almost 2 years before I slowly started to eat them again. Think that's when I really learned to savour them.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Basic mesl?\nAin't got one...\n\nI'm bad at following s recipe, but good at not following a recipe", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I only have a Summer favourite basic meal : Spaghetti with a quick sauce made from fresh cherry tomatoes and fresh basil (from my garden, preferably).", "loss": true, "prefix": "Meryl:" }, { "from": "gpt", "value": " I can't answer that, either, though in the summer, when harvesting tomatoes constantly, there are several dishes I make repeatedly, with slight variations. One is a pasta dish with basil, garlic, and tomatoes - all from the garden - with the best EVOO I have on hand, and some hot pasta is mixed with the raw \"sauce\" - the first thing I'll make every season when I get 2 lbs of ripe tomatoes.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " For me, my favorite \"basic\" meal would be pizza. There are so many variations, but a good NYC style slice of cheese pizza, or maybe a pepperoni slice, will make me happy just about any time. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I might be able to come up with a half a dozen or dozen favourite basic meals, but a single favourite, sorry, can't do that.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " A deep fried, deli sized (3oz) hot dog, with horseradish mustard and Ted's hot dog sauce, on a sausage bun, and shoestring fries. There goes my A1c!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " My favorite basic meal is economical, affordable, easy to make, local, and fast. So that's the reason I eat roast or sauteed potatoes with some type of vegetable and a piece of meat at least once a week.\nIt's not creative or original, but it hits the spot and meets all the above criteria which makes it a valuable addition to my repertoire.\nI would think that a basic meal for that reason is something different depending on the country or location of the person asked.", "loss": true, "prefix": "Xocolatl:" }, { "from": "human", "value": " Basic. A lot of my meals are basic. Half a plate of starchy vegetables like oil free air fried potatoes, or brown basmati rice, or grains, or beans. Half a plate of whatever vegetables we might have on hand mixtures or individual ones. \nToday I might warm up some broccoli or collards, with baked beans or veggie rice. I have some stir fry w/bean sprouts from yesterday, so maybe that.\nOne of my favorites is the breakfast veggie hash which has half starchy veg and half other vegetables with a little ketchup.\nI can eat pretty much as much as I want which turns out to be between 2-3 cups, and I'm full.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " mian said:\n\n\n\n\t\t\tCertainly! My absolute favorite basic meal at KFC is the Original Recipe Fried Chicken, a true classic that never disappoints. The blend of 11 secret herbs and spices in the crispy coating gives the chicken a distinctive and mouthwatering flavor. The outer layer achieves the perfect balance of crunchiness and tenderness, making each bite a delightful experience.\n\nTo complement the star of the meal, I always opt for a side of menu KFC's signature coleslaw. The coleslaw's crisp cabbage and carrots, combined with the creamy and slightly tangy dressing, provide a refreshing contrast to the savory richness of the fried chicken. It adds a nice balance to the overall meal and brings a burst of flavor that enhances the dining experience.\n\nAnd let's not forget about the warm and flaky biscuit that completes the ensemble. The biscuit, with its golden-brown exterior and soft interior, serves as the perfect vessel for sopping up any remaining chicken juices or adding a touch of honey for an extra layer of sweetness.\n\nThe combination of the Original Recipe Fried Chicken, coleslaw, and biscuit creates a symphony of flavors and textures that I find irresistible. It's a timeless and satisfying choice that captures the essence of KFC's delicious offerings.\n\t\t\nClick to expand...\n\nThe question didn't include \"at KFC.\" Are you advertising, or are you a bot?", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I guess pasta and some sort of tomato based sauce with meat (bolognese or meatballs) because this is something my DH would eat every day. I like to change it up a bit more but if that makes him happy I try to include this several times a month.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Grilled cheese and tomato soup. But it’s gotta be white American cheese from the deli and a can of Campbell's tomato soup. Sometimes I grill it on pumpernickel or dark rye but usually on regular white. It’s just basic comfort food.", "loss": true, "prefix": "MuthaCocaNutz:" }, { "from": "human", "value": " Couple of fried eggs on fried bread \n\nRuss", "loss": true, "prefix": "Rascal:" }, { "from": "gpt", "value": " Rascal said:\n\n\n\n\t\t\tCouple of fried eggs on fried bread\n\nRuss\n\t\t\nClick to expand...\n\nFried bread?", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Rascal said:\n\n\n\n\t\t\tCouple of fried eggs on fried bread\n\nRuss\n\t\t\nClick to expand...\n\nOoh, bread fried in bacon fat with runny fried egg on top, oh yeah. Now you're making me hungry.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Fish or shrimp tacos. Quick, easy, and i always have the ingredients on hand.", "loss": true, "prefix": "Silversage:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What are the reasons to use sesame oil at the end of cooking?", "loss": false, "prefix": null }, { "from": "human", "value": " TTNNXX", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Toasted sesame oil, which is what you are referring to, adding at the end, has a lower smoke point, plus the flavor stays with it better, just adding at the very end. In India, untoasted sesame oil is used a lot as a cooking oil, but China, Japan, Korea, and SE Asia use the toasted a lot, as a flavoring.", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tToasted sesame oil, which is what you are referring to, adding at the end, has a lower smoke point, plus the flavor stays with it better, just adding at the very end. In India, untoasted sesame oil is used a lot as a cooking oil, but China, Japan, Korea, and SE Asia use the toasted a lot, as a flavoring.\n\t\t\nClick to expand...\n\nI do too. I love it! I always drizzle on homemade fried rice before serving. I also like a drizzle on my homemade hummus.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Another thing I use it for is cookies! I make some sesame cookies every year, and I replace 1/4 of the butter with toasted sesame oil. Adds a fantastic flavor!", "loss": true, "prefix": "pepperhead212:" }, { "from": "human", "value": " Flavor. I remember the first time I knowingly tasted sesame oil. I was in a cooking class in high school and we made egg rolls. It called for a few drops of sesame oil . Once I smelled and tasted it, it was a real ' Ah ha ' moment for me. I knew the flavor but never knew where it came from. I've had a bottle on hand ever since ( once I owned my own place. Im guessing my dad had some too.)\n\nI've had tahini cookies and they were terrific.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " flavor", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " pepperhead212 said:\n\n\n\n\t\t\tToasted sesame oil, which is what you are referring to, adding at the end, has a lower smoke point, plus the flavor stays with it better, just adding at the very end. In India, untoasted sesame oil is used a lot as a cooking oil, but China, Japan, Korea, and SE Asia use the toasted a lot, as a flavoring.\n\t\t\nClick to expand...\n\nActually, Koreans use it as a cooking oil, not just as a flavoring.", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: YOUR dish, and when you give way", "loss": false, "prefix": null }, { "from": "human", "value": " Sure, this has been done before, but 2024 updates.\nThis time, let’s make it a little harder.\nWhat is YOUR signature dish?\nAnd who/what/where/why’s dish do you give way to? What dish is just simply better done by someone else?\nI will start to show you my hand.\nI make a mean beef cheek daube. It’s my signature. It’s always paired with a very creamy mashed potato, which I am good at, but my husband is better at getting the right consistency.\nSo we cook the meal together, which warms my heart.\nWhat say you?", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " My signature dish is spaghetti sauce. My Sicilian grandmother brought the recipe with her from the old country, she taught it to my mother, my mother taught it to me, and I have only shared it with my daughter-in-law. Keeping it in the family. It is so secrect that, if I told you, I would have to kill myself!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Well\n@Sir_Loin_of_Beef I am dying, so you can surely share it with me, I won’t be around to spread the news", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " If you're dying, ask my mother and grandmother when you get there.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " It’s just HP sauce, right?", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I give way to anyone making a good omelette. I am just terrible at those.\nSignature dish: not really sure but basically anything Indonesian & Thai, esp sambal", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " I'm the only one who likes it, so I'm the only one who makes it. But I like my shrimp and RIce-a-Roni fried rice recipe, with toasted almonds, fresh celery, and crispy noodles. So that's my signature dish.\n\nAs for any dish that's done better, in my opinion that would be any hamburger from any fast food place. I've tried and tried, and I still can't make my hamburgers taste like a quarter pounder.\n\nEdit to add: I'm like Badjak. Everybody makes a better omelette than I do.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tMy signature dish is spaghetti sauce. My Sicilian grandmother brought the recipe with her from the old country, she taught it to my mother, my mother taught it to me, and I have only shared it with my daughter-in-law. Keeping it in the family. It is so secrect that, if I told you, I would have to kill myself!\n\t\t\nClick to expand...\n\nMaybe we should ask your daughter-in-law. \n\nI’ve never had a problem sharing my recipes or humble cooking techniques.\n\nThe majority of people will never use them and the few that do will all get different results.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tI give way to anyone making a good omelette. I am just terrible at those.\n\t\t\nClick to expand...\n\nThe secret to making a good omelette is learn to make a frocia, which is Sicilian for fritatta. No folding, spindling or mutlitating required. And please take note: The basic recipe for a fritatta is eggs, meat, vegetables, and cheese, that's it. Diced potatoes is traditional, but not mandatory. If there is milk in the recipe, it's not a fritatta, it's a souffle. If there is flour in the recipe, it's not a fritatta, it's a quiche.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThe secret to making a good omelette is learn to make a frocia, which is Sicilian for fritatta. No folding, spindling or mutlitating required. And please take note: The basic recipe for a fritatta is eggs, meat, vegetables, and cheese, that's it. Diced potatoes is traditional, but not mandatory. If there is milk in the recipe, it's not a fritatta, it's a souffle. If there is flour in the recipe, it's not a fritatta, it's a quiche.\n\t\t\nClick to expand...\n\nIf it is scrambled and looks like the dog’s dinner we call it Jumbot.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " If it's scrambled, fluffed, beaten, shaken and looks like egg - I call it breakfast.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Eggs benedict. I've been asked whenever the opportunity comes up to make them. I make my own crumpets or I'll make Yorkshire puddings and fill them. that seems to make a difference, and i also like to use duck eggs.\n\nAngela my SO makes a better meat loaf and I've been making meat loaf all my life and she just dabbles in it once in a while.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I don't feel that I really have a signature dish. However, if I were pressed hard to name one, it would be \"soup beans\" which is a pinto bean dish that I make with salt pork. The recipe came down generations in my family and I'm the only person who makes it anymore. I do get asked to make it, and I am willing to give the recipe out. To go with it, I recommend collard greens, which no one makes better than me although I will admit there are some out there that are as good.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " I think the OP is asking if we have a signature dish that someone we know makes better than ours. Right off hand, I can't think of an example in my cooking. I make a great chicken and sausage gumbo, and I don't know anyone who makes one better than mine. I have no doubt there are cooks who do it better, I just don't happen to know them. \n\nI also make a great meatloaf, but I cook mine on the smoker, and I don't know anyone else that does that. \n\nI do know people who have signature dishes that I don't even try to compete with -- but they are not my signature dishes. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I don't really have a signature dish, unless it's maybe trifle. There are a few dishes that I regularly pull out when we have company or are celebrating, but I figure there's probably people out there who can do them better. \n\nI do remember an episode that seems relevant to this discussion. I brought my chocolate cake to a party. It's a coarse, moist, very chocolatey cake and it's really delicious. A friend brought brownies. Okay, this friend is a professional chef, so it wouldn't have annoyed me that their brownies were better than my chocolate cake. But, my friend had developed that brownie recipe. It was both gluten free and vegan and it was still fabulous. I would never have thought to compare them if they hadn't been at the same party. There was no question, those brownies were better.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThe secret to making a good omelette is learn to make a frocia, which is Sicilian for fritatta. No folding, spindling or mutlitating required. And please take note: The basic recipe for a fritatta is eggs, meat, vegetables, and cheese, that's it. Diced potatoes is traditional, but not mandatory. If there is milk in the recipe, it's not a fritatta, it's a souffle. If there is flour in the recipe, it's not a fritatta, it's a quiche.\n\t\t\nClick to expand...\n\nFlour in a quiche? I've never heard of that before.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tFlour in a quiche? I've never heard of that before.\n\t\t\nClick to expand...\n\nMaybe he's referring to the crust, not sure though.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " My homemade baked mac n cheese dish is the best I've ever tasted (and everyone else who eats it agrees). It's not a heart healthy dish at all, LOL, so I don't make it often. Heavy cream (no flour roux), half n half, several different kinds of cheese, with grilled chicken breast strips for the bottom layer and Panko, grated Parm or Reggiano and bacon for the topping (I add that the last 10 minutes of baking). It's very rich so I usually serve it with salad on the side.\n\nI have some chef friends in Florida who make a myriad of outstanding dishes I will never even attempt so as not to embarrass myself. Besides, if I am visiting, I usually just go to their restaurants to eat it--if it's a \"special\" I might get lucky enough that they can make it for me if I let them know in advance I am coming.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tFlour in a quiche? I've never heard of that before.\n\t\t\nClick to expand...\n\nThe culprit was Ina Garten. BTW, a fritatta is not baked in the oven. It is cooked on top of the stove, preferably in a cast iron skillet, and then placed under the broiler to cook the top and melt the cheese. I'm Sicilian, trust me.", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Deep frying Trader Joe's orange chicken?", "loss": false, "prefix": null }, { "from": "human", "value": " Has anyone tried deep frying Trader Joe's orange chicken? I understand an air fryer works well but we don't have one. We do have a Presto Grandpappy deep fryer. Has anyone tried this? Was it any better than throwing it in the oven? Thank you.", "loss": false, "prefix": "oldrustycars:" }, { "from": "gpt", "value": " Frying frozen foods can be dicey as they often contain ice crystals, which makes a mess when frying. Maybe bake them for half the prescribed time to evaporate ice/water and finish them up in the fryer.\n\nAnother consideration is that coatings designed to be baked can be a bit heavy when fried. For orange chicken I prefer a corn starch coating and a twice fry method, which is pretty light.\n\nWith all that said... I get that the frozen stuff may be more convenient, but the fact that you are considering to fry this you might want to think about making it from scratch as it is a pretty simple recipe. Here is a great one:\n\nhttps://youtu.be/GJ9OpCT9Ark", "loss": true, "prefix": "WhateverYouWant:" }, { "from": "human", "value": " Understood. I'm not new to deep frying, just never tried these before. These might be the only prepared food we buy, and these are only a few times a year. Otherwise we have a kitchen full of cookware and probably 3/4 the inventory of a Penzeys store so we usually cook from scratch. Thank you for the reply.", "loss": true, "prefix": "oldrustycars:" }, { "from": "gpt", "value": " oldrustycars said:\n\n\n\n\t\t\tUnderstood. I'm not new to deep frying, just never tried these before. These might be the only prepared food we buy, and these are only a few times a year. Otherwise we have a kitchen full of cookware and probably 3/4 the inventory of a Penzeys store so we usually cook from scratch. Thank you for the reply.\n\t\t\nClick to expand...\n\n\nI've heard their orange chicken is quite good. I have deep fried frozen chicken tenders in the past as a quick snack, and it works out fine. I microwave them just enough to make them soft, and just cool inside. No problems. I find that the crust is crispier deep fried. It doesn't take long, as you are just trying to heat the meat up, not cook it, and crisp up the breading. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " This just in: Don't deep fry TJ's Orange Chicken. Only made a mess, wasn't improved at all. Film at 11.", "loss": true, "prefix": "oldrustycars:" }, { "from": "gpt", "value": " oh, hahahaha", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " My air fryer cooks them nicely. \n\nRoss", "loss": true, "prefix": "Just Cooking:" }, { "from": "gpt", "value": " oldrustycars said:\n\n\n\n\t\t\tHas anyone tried deep frying Trader Joe's orange chicken? I understand an air fryer works well but we don't have one. We do have a Presto Grandpappy deep fryer. Has anyone tried this? Was it any better than throwing it in the oven? Thank you.\n\t\t\nClick to expand...\n\nI know this is a few years old, I was wondering the same thing, tried it anyways after reading the previous replies. It came out great! I deep fried them for about 4.5 minutes at 350. It was a little on the crispy side maybe 30 seconds or so less would've been better. I have oven baked and air fried these before and I feel that the deep fry was the best overall.", "loss": true, "prefix": "MuthaCocaNutz:" }, { "from": "human", "value": " We like TJs orange chicken but never deep fried it. That might be worth a try. \n\nI can attest deep frying tater tots is the absolute best way to go!", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Hell yeah! Deep fry or air fry for any frozen potato is the way to go. Oven baked is trash.", "loss": true, "prefix": "MuthaCocaNutz:" }, { "from": "human", "value": " It’s already fried, isn’t it? I just pop it into the oven .", "loss": true, "prefix": "jennyema:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Bruschetta, My Version", "loss": false, "prefix": null }, { "from": "human", "value": " This is one of our favorite snacks, especially in the summer. I toasted slices of baguette and made a topping with tomato, shallot, garlic, basil, olive oil, red wine vinegar, salt and pepper. It's topped with fresh mozzarella and broiled to melt the cheese.\n\nP.S. I pronounce it with a \"k\", not an \"sh\".", "loss": false, "prefix": "Andy M.:" }, { "from": "gpt", "value": " That sounds yummy. You put the garlic in the topping? Do you abrade any of it onto the bread? As I understand it, the word \"bruschetta\" is onomatopoetic with the sound of abrading the garlic on the bread. And that onomatopoeia only works with the \"k\" sound.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " I used to toast the bread slices then rub a whole clove of garlic on them. It works either way.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Just because everyone should know: Bruschetta was the Greek method for testing the quality of first pressed Olive Oil. They would take a crust French bread shaped lof (like a very large hoagie bun), slice it in half lengthwise, brush the soft part with the olive oil, toast it over fire, the rub it with raw garlic. We can thank British wealthy for adding toppings. They began eating Bruschetta as a status symbol, as the regular masses couldn't afford the EVOO. Then, they started adding toppings, i.e. tomato, peppers, cheese, etc.\n\nI don't mind toppings on bruschetta. But please, don't make a topping, put it in a jar, and call it bruschetta. I've seen jars of various veggie mixes in stores, in jars, labeled bruschetta. It kind of drives me crazy.\n\nSorry to rant about this. My brain just wouldn't stop until I posted something.\n\nOh, and lest I forget, Andy, your toppings look great.\n\nSeeeeya; Chief Longwind of the North", "loss": true, "prefix": "Chief Longwind Of The North:" }, { "from": "human", "value": " Chief there’s something seriously wrong with your story. I use EVOO and toppings and don’t qualify as wealthy. Not even close.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tP.S. I pronounce it with a \"k\", not an \"sh\".\n\t\t\nClick to expand...\n\n\nA few years ago I went to an Italian cooking demo at a Food and Wine Festival. The Chef/ Owner of the restaurant was doing the demo, and he basically made it quite clear that I should be pronounced with the \"k\" and not the \"sh'. Almost to the point where he seemed pretty angry when people mispronounced it.\n\nLooks great Andy, and with tomatoes in season it's the perfect time of the year.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " However you pronounce it, bruschetta is delicious, and is one of those things you can play around with and make different versions. I make it frequently, and we always enjoy it. Tomatoes, garlic, chopped onion, basil, oregano--basically anything you want to use. Sometimes I even put grated parmesan romano on top. \n\nThis, and a green salad makes a great light supper!", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " Another way that I've seen bruschetta made is toast the bread, rub the still warm bread with a cut Garlic clove and follow that with taking a cut tomato and rubbing the toast with that. Top all of the above with freshly ground black pepper, a fresh basil leaf and some grated Parmesan Cheese.\n\nBrew-sketa is how my in-laws pronounce it.", "loss": true, "prefix": "Kaneohegirlinaz:" }, { "from": "human", "value": " Kaneohegirlinaz, that sounds delicious, and I'll give it a try tomorrow! Thanks for the great idea/recipe.", "loss": true, "prefix": "Marlingardener:" }, { "from": "gpt", "value": " This is how I like to make bruschetta: Toasted baguette slices spread with homemade basil pesto, topped with diced tomatoes and sprinkled with Parmigiano Reggiano cheese. So good [emoji39]", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tThis is how I like to make bruschetta: Toasted baguette slices spread with homemade basil pesto, topped with diced tomatoes and sprinkled with Parmigiano Reggiano cheese. So good [emoji39] View attachment 52956\n\nClick to expand...\n\n\nSounds delicious.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " MMMMMMMMMMMM!!!\n\nGot any leftovers?", "loss": true, "prefix": "Alix:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tThis is one of our favorite snacks, especially in the summer. I toasted slices of baguette and made a topping with tomato, shallot, garlic, basil, olive oil, red wine vinegar, salt and pepper. It's topped with fresh mozzarella and broiled to melt the cheese.\n\nP.S. I pronounce it with a \"k\", not an \"sh\".\n\n\n\nView attachment 52946\n\nClick to expand...\n\nThe “ch” should be pronounced like a “k” and not an “sh” so you got it right. The Italian chef that I worked under would slap the back of your head if you mispronounced it lol. \n\nLove the toppings. The addition of the red wine vinegar really turns the flavor profile towards the direction of a panzanella, which is pretty much one of the greatest salads in the history of mankind lol", "loss": true, "prefix": "IC 2.0:" }, { "from": "gpt", "value": " My personal favorite topping: Grilled and Caramelized Peaches, Prosciutto di Parma, Fresh Basil, and Burrata", "loss": true, "prefix": "IC 2.0:" }, { "from": "human", "value": " Is Bruschetta an appetizer?", "loss": true, "prefix": "cookiecrafter:" }, { "from": "gpt", "value": " cookiecrafter said:\n\n\n\n\t\t\tIs Bruschetta an appetizer?\n\t\t\nClick to expand...\n\n\nI think it is, typically. However, the last time I made it, it ended up being our dinner. (I made a LOT!)", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " We usually have it as a late night snack. But, yes, I think it is usually an appetizer.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Wow! That looks delicious! I will definitely try this next time I get groceries. Adding baguettes to the shopping list!", "loss": true, "prefix": "LovelyLinda:" }, { "from": "human", "value": " Wow thanks for the info I learnt stuff. \nI just made some for family dinner nibbles before smoked chicken fettuccine .\nMy mix is tomato from our garden yellow and red.\nBasil from our garden.\nSmall red onion also our garden\n2 garlic cloves \nParmesan and s and p.\n\nHere it is.\n\nRuss", "loss": true, "prefix": "Rascal:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Frozen dough", "loss": false, "prefix": null }, { "from": "human", "value": " can you use store bought frozen dough to make a homemade pizza?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " What kind of dough is it ?", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Not pie crust dough if that's what you are asking about.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " Why not make your own! It’s not hard", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Like @jennyema says\nWhat dough?\n\nAnd what type of pizza would you want to make?\n\nMost could work if you just want something doughy with a topping", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I always have a Publix pizza dough in the freezer. It's easy and good.\nBut you must thaw it out and let it come up to room temp before you try to work with it.\nI will even allow it to rise one more time.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " You can use frozen pizza dough to make pizza at home. You have to let it defrost and let it sit at room temperature before you shape the crust and top it.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " That depends. Do you know how to make a pizza?", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tThat depends. Do you know how to make a pizza?\n\t\t\nClick to expand...\n\nMy 1st try", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " Roll_Bones said:\n\n\n\n\t\t\tI always have a Publix pizza dough in the freezer. It's easy and good.\nBut you must thaw it out and let it come up to room temp before you try to work with it.\nI will even allow it to rise one more time.\n\t\t\nClick to expand...\n\nThanks", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " I used to buy the Bridgford frozen bread dough to make pizza until I got a bread machine. I just love set it and forget it small appliances.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tI used to buy the Bridgford frozen bread dough to make pizza until I got a bread machine. I just love set it and forget it small appliances.\n\n\n\n\nClick to expand...\n\nI love their Parker House rolls. I have 3 bags of them in the freezer right now. I bought them for the holidays but ended up using Costco dinner rolls. They are not nearly as good.\nI thaw and rise them in one step. Takes about 3 hours in the oven on \"proof\". Then about 10 minutes bake time in a preheated oven. They are great every time.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " I have a bread machine so I'm loathe to pay for dough. Sometimes DD buys a bag of the dough from Trader Joe which is around a dollar. They have whole wheat, herb and plain.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " Ya know, a lot of independent pizza places (not chains like Pizza Hut or Dominos) will sell you the raw dough they use to make pizzas.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " This dough is perfect for Pizza. As the matter of fact all their dough products are excellent.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " I always have a few frozen doughs in the freezer. I think the brand is \" House of Pasta\". It comes with 2 dough balls. I double hit up, cause I make a large. Its quick, easy and tastes great.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " HeyItsSara said:\n\n\n\n\t\t\tI have a bread machine so I'm loathe to pay for dough. Sometimes DD buys a bag of the dough from Trader Joe which is around a dollar. They have whole wheat, herb and plain.\n\t\t\nClick to expand...\n\nIf I could get that here, the whole wheat dough for a buck or three, I would be on that like curd cheese on poutine.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " My DIL buys fresh premade pizza dough on a regular basis and freezes til needed. A few of our grocery stores carry it. There is also a Whole Wheat dough but as much as she likes WW (and usually buys) she won't buy it as pizza dough. Says it just doesn't taste right. Just comes in a plain clear plastic bag with the stores own stuck on label. \n\ntaxy, check out any President's Choice carrying stores (Loblaw's, IGA, No Frills, etc). Especially next time you go to Cornwall.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I found a 3-year-old ball of frozen bread dough in the freezer yesterday. Forgot all about it. I don't think freezing dough for later use is for me.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tI found a 3-year-old ball of frozen bread dough in the freezer yesterday. Forgot all about it. I don't think freezing dough for later use is for me.\n\t\t\nClick to expand...\n\nSounds like it would be aged to perfection by now.", "loss": true, "prefix": "Andy M.:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How to adjust cook times for convection cooking", "loss": false, "prefix": null }, { "from": "human", "value": " I just discovered the Convection Bake and Convection Cook settings on our oven. (Duh )\n\nI have only tested it a couple of times with baked potatoes and bacon. For the potatoes, I use a probe, so I can time how long it takes. I only have a few data points, but it looks like the convention bake setting is about 1/3 faster than the regular bake setting.\n\nA read some online articles about this. They generally claim that it is about 25% faster. They also say it cooks most foods better except for delicate foods like desserts.\n\nI have a couple of questions:\n\nIs it about 25% faster?\nIs it true that it is good for cooking potatoes and roasts, but not desserts?\nWhat is the Convection Cook setting and what does it do?\nThanks", "loss": false, "prefix": "Jennifer Murphy:" }, { "from": "gpt", "value": " 1. I think that's about right\n2. I had not heard that before\n3. There is a fan in the oven that constantly circulates the air around the oven so the food is always exposed to the hottest air.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Convection bake and roast uses the fan in your oven to circulate the hot air.\nMy oven came stock with a 25° offset. Meaning if I were to set it to 350° on either convection setting it would heat only to 325°.\nI have overridden this setting. To set at the temp exactly as I set it.\nI don't see faster baking or roasting, I see better browning and the ability to use multiple shelves in the oven. For things like cookies where you want to bake 2 -3 trays at once.\nI use convection when reheating foods I want to remain crispy as well. Like fried chicken.\nIn my combination counter top oven I use convection roast almost all the time as it ensures better browning and in that oven it does seem to cook faster.\nBaked potato's for example cook in an hour or less where in my conventional oven it would take at minimum 15 to 30 minutes longer.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " In my experience with my convection oven, when baking something frozen use the lowest number; for example, if it says it's ready in 25-29 minutes, 25 is right. Also, when it comes to things that don't take very long, my time savings is not so great - maybe 10% faster, maybe not. The real time savings kicks in when you're roasting; if a turkey would normally take 2.5 hours, it's now going to be about 2 hours.\n\nThe best thing about convection is that every spot in the oven is the same temperature. You no longer will have to turn cookie sheets around halfway through. When baking something delicate, like a cake or a souffle, don't use convection baking.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " Thanks for the replies. A couple of additional questions:\n\nWhat is the difference between convection bake and convection cook? See photo of oven dial below.\nCan I adjust recommended cook times by 25% on things like frozen dinners? Marie Callender's Chicken Pot Pies (frozen) say to cook at 400° for 50 minutes. Would I adjust that to 38 minutes?\nIt seems to me that \"convection\" is the wrong term here. If I remember anything from my physics classes 100 years ago, convection is the innate tendency of a fluid (liquid or gas) to move as result of a heat differential. That is what happens with regular (non-convection) baking. So-called convection baking is really circulation baking.", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "gpt", "value": " Your owners manual will explain the difference between convection bake and cook.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tYour owners manual will explain the difference between convection bake and cook.\n\t\t\nClick to expand...\n\nIf I could find it. The oven is over 40 years old and was in the house when we bought it.\n\nAre you saying that there is no \"standard\" definition for these terms?", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "gpt", "value": " Find the name and model number for your oven then go to google and ask for the owners manual for that brand and model.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " I've had a countertop convection oven since 1977 (!), and I got hooked on it, because I bake so much bread (just used it again today!). Todays ovens, like yours, re-set the temp automatically, but I had to set the temp myself. I got hooked on this so much that I had to get a range with one, when I bought my house, and they really weren't available, back then, whereas now, they are the norm. Here are some things I've learned, through the years:\n\nFor yeast bread, set it 75° below the temperature in the recipe, or 300° minimum - what the oven's instructions gave, and it worked perfectly, for the same time. This way, they don't get over-browned. Batter type quick breads, as well as cakes, are another thing - the problem with those is the batter quickly sets in contact to the pan, then continues to rise, making a large hump in the middle, as that has to go somewhere! You can set it down on 275°, to help this, but a regular oven is best for this, IMO. \n\nCrispy cookies are great in the convection oven! I set it on 325°, as a rule, which is less than the 350 or 375° given for most cookies. Some, like shortbread types, bake at 300°, so maybe set at 275°, but still watch closely. And you can bake several sheets at once, with even baking - I do 3 at a time in my large convection oven, and when getting ready to switch the trays, I turn the oven off, so it doesn't blow the heat out all over the kitchen, then turn it back on, after closing.\n\nFor semi-soft cookies, some do OK, but some not as well, in my experience. Chocolate chip types, and snickerdoodles do well, but things like oatmeal, with molasses, and things like that, seem to get a leathery feel to them, and those chocolate chip coconut macaroons I make, are OK, but sort of dry out a bit much, so those I do in the regular oven.\n\nFor meats, I don't do much roasts, but I remember they would get a thick layer of brown, over the rare or medium, so it wasn't my favorite method. Good for poultry, however, giving a crispy and evenly browned skin, and cooked at 325°. \n\nGreat for roasting things like nuts, sesame seeds, and similar things, used in cooking, and I always set it at 325°. And maybe use the minimum temp (usually 150°, though ovens vary) for drying some things out, though this is a bit much, for some things.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " pepperhead212 said:\n\n\n\n\t\t\tI've had a countertop convection oven since 1977 (!), and I got hooked on it, because I bake so much bread (just used it again today!). Todays ovens, like yours, re-set the temp automatically, but I had to set the temp myself. I got hooked on this so much that I had to get a range with one, when I bought my house, and they really weren't available, back then, whereas now, they are the norm. Here are some things I've learned, through the years:\n\t\t\nClick to expand...\n\nYou have a lot of experience. What would you recommend for my Marie Callender's Chicken Pot Pies (frozen) that say to cook at 400° for 50 minutes.", "loss": true, "prefix": "Jennifer Murphy:" }, { "from": "human", "value": " I'd say reduce the temperature to about 350°, and check it maybe check it about 10 minutes early, too see if it has browned enough by then, and once it has, by putting my instant read thermometer in the middle.", "loss": true, "prefix": "pepperhead212:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Removing the \"chemical\" from a steaming bamboo basket and oiling it", "loss": false, "prefix": null }, { "from": "human", "value": " do i really need to do that? how often?", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Yes, do this. He tells you to do it every time you use them.", "loss": true, "prefix": "Andy M.:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Could pelmeni be steamed like dim sum?", "loss": false, "prefix": null }, { "from": "human", "value": " tnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Yep.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " LOL, had to look it up! \nPelmeni - Russian\nVareniki - Ukrainian\nPierogi - Polish \n\nAll dumplings, and think of Tortellini in shape. \n\nRavioli's are after all a type of dumpling when you think of it. Unleavened dough with fillings. No?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " There are Chinese dumplings that are yeasted. They can be steamed or baked.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " I never heard of them before until a few years ago. We were walking around NYC ( In the Columbus Circle Area) and there was a stand selling them.", "loss": true, "prefix": "larry_stewart:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Pickled Garlic", "loss": false, "prefix": null }, { "from": "human", "value": " I love pickled garlic but it can be expensive. Does anyone have an easy, non-canning recipe?", "loss": false, "prefix": "MoReese:" }, { "from": "gpt", "value": " I canned it but there is no reason you must can it if you have room in the fridge for it. I have at least 6 small 1 cups jars of it, but we rarely eat it. Thank you for reminding me of it. Maybe I can incorporate it into garlic green beans the next time I make them. \n\nYou can use this as the base of a recipe and skip the canning instructions and put the jars in the fridge.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tPickled Garlic Canning Recipe\n\t\t\t\t\t\n\nPickling garlic is a great way to preserve garlic cloves for long-term food storage. Learn how to make pickled garlic and can it using a water bath canner.\n\n\n\n\n\t\t\t\t\tgrowagoodlife.com", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Nice link @blissful !\n\nI would bring vinegar/water to the boil with salt & spices. Then add whole cloves Cover pot and turn off the heat.\nI keep pickles in the fridge", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tNice link @blissful !\n\nI would bring vinegar/water to the boil with salt & spices. Then add whole cloves Cover pot and turn off the heat.\nI keep pickles in the fridge \n\nClick to expand...\n\nYes. And I’d make sure to use a trusted recipe’s vinegar:water ratio", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Badjak said:\n\n\n\n\t\t\tNice link @blissful !\n\nI would bring vinegar/water to the boil with salt & spices. Then add whole cloves Cover pot and turn off the heat.\nI keep pickles in the fridge \n\nClick to expand...\n\nlooking for recipe of ratio of vinegar to water, how much salt etc. How long do you let it sit after you turn off the heat? Wondering if longer is better.", "loss": true, "prefix": "MoReese:" }, { "from": "gpt", "value": " Pickled garlic sounds interesting. How do you use it?", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " The sugar is really important. It doesn’t make it really sweet, but just takes the edge off the harsh vinegar. I have always used brown sugar.\nPersonally, I’m not a huge fan of pickling garlic. To me, it comes far too close to that abhorrent jarred crushed garlic that I wouldn’t gift to someone I loathe.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n\t\t\tPickled garlic sounds interesting. How do you use it?\n\t\t\nClick to expand...\n\nI eat it plan.", "loss": true, "prefix": "MoReese:" }, { "from": "human", "value": " MoReese said:\n\n\n\n\t\t\tlooking for recipe of ratio of vinegar to water, how much salt etc. How long do you let it sit after you turn off the heat? Wondering if longer is better.\n\t\t\nClick to expand...\n\nDoes longer boiling soften the garlic? Does the garlic have to age after putting in refrig?", "loss": true, "prefix": "MoReese:" }, { "from": "gpt", "value": " MoReese said:\n\n\n\n\t\t\tDoes longer boiling soften the garlic? Does the garlic have to age after putting in refrig?\n\t\t\nClick to expand...\n\nYes longer boiling softens it. If you like it crunchy then just put it in the hot brine and leave it in the fridge for at least a few weeks.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tYes longer boiling softens it. If you like it crunchy then just put it in the hot brine and leave it in the fridge for at least a few weeks.\n\t\t\nClick to expand...\n\nThank you for answering my questions. Does aging take out the bite or do I need to use more sugar?", "loss": true, "prefix": "MoReese:" }, { "from": "gpt", "value": " MoReese said:\n\n\n\n\t\t\tThank you for answering my questions. Does aging take out the bite or do I need to use more sugar?\n\t\t\nClick to expand...\n\nI ran down and got a jar to eat one and taste. It wasn't 'hot' as in garlic hot. These are canned. I wouldn't add more sugar. It was sweet enough. I followed the recipe and used the sugar listed (I've been shy of using sugar anyways), or less than it called for. I could taste the red pepper hot.\nI think the vinegar slowly takes the garlic bite out of it.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Thank you for all your help. I didn't use as much sugar as the recipe called for so I will add a little more next time. And let it age a couple of weeks", "loss": true, "prefix": "MoReese:" }, { "from": "gpt", "value": " Let us know how you like it after a few weeks and then maybe a month? @MoReese If you found it mild or garlic hot, crunchy or soft and what you felt about the flavor over all sweet/acidic.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Surprising cooking recipes", "loss": false, "prefix": null }, { "from": "human", "value": " Hi everyone!\nWhat unexpected ingredient or technique have you recently discovered that completely transformed a regular dish into a culinary masterpiece? \nShare your surprising cooking revelations and let's spice up our kitchens together!", "loss": false, "prefix": "Matthews:" }, { "from": "gpt", "value": " Welcome to DC", "loss": true, "prefix": "msmofet:" }, { "from": "human", "value": " Welcome to the forum!", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " How about you start the ball rolling with a couple of your own revelations? Would love to hear them.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Welcome to Discuss Cooking.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tHow about you start the ball rolling with a couple of your own revelations? Would love to hear them. \n\nClick to expand...\n\nThat would be helpful!\n\nI’m so backward that most of my revelations are common knowledge to the rest of the world.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " Aunt Bea said:\n\n\n\n\t\t\tThat would be helpful!\n\nI’m so backward that most of my revelations are common knowledge to the rest of the world. \n\nClick to expand...\n\nJoin the club. I'll say something like, \"I found out...!\" and someone else will say, \"I can't believe you didn't know that.\"", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " Welcome to DC", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Although not ground breaking, it was ground breaking for me. I always see those baby artichokes in the produce section. I always wondered why people would by the little ones, since the big ones are tedious enough to trim and eat. Then finally, I posted something about them here, and some one recommended trimming them to the hearts ( since they are young and tender, you can leave a lot more behind than their adult counterparts), and sautéed them or whatever , Thats when the light bulb went off. I felt like an idiot, cause I've been eating them like that for ever ( the trimmed marinated small hearts), but just never thought to trim and do myself. Now every couple of weeks I get them, but prior to that, I avoided them like the plague.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Baby artichokes are usually used for preserving in oil over here, just like \"oil -preserving\" artichoke hearts cut up into slices, like the ones I just bought today :", "loss": true, "prefix": "Meryl:" }, { "from": "human", "value": " I almost always have a couple of those small jars of marinated artichoke hearts in my pantry. Good stuff.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I’m absolutely not a patisserie and never have been.\nWhen I worked kitchen, we always had a specialist in that area.\nSince I retired, I very much stayed away from pastries at home.\nUntil one day I got the muse to make pies. The one thing that I learned over the course of making my own pastry was that the freezer is your friend. Between each step of making your pastry, freezing it for at least a half hour ensures you get that short crust really perfect.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Oh…and butter. Butter makes everything better", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Well, I love pasta and been making it all my life and even my 2 mentors who were 1st generation Italian chefs used either smoked bacon or pancetta for carbonara or amatriciana which I adopted, this was back in the 80's.\n\nOf course if your Italian and live in Rome or in the vicinity this is a mortal sin and never to be spoken, ever.\n\nIn Canada even at most higher end Italian restaurants they used bacon or pancetta and didn't apologize for it. I know because I worked in a few of them. Well, that is not what should be used and I knew that and that guanciale (pig cheeks) was the original ingredient. Guanciale has never been a thing, even in Italian deli's for the most part and from what I determined it seemed to be from the lack of demand, it was just never a common item found, but I'm sure there were a few that did.\n\nAnyway for the last 5 years I've sourced and been using guanciale and have had hit and miss success with the product. It has a distinct taste and aroma that unfortunately doesn't end up in all imported guanciale which is very frustrating, because it makes you, as a chef question the reasoning and the additional cost that a dish using guanciale requires and needs to make sense and because, lets face it, a good smoked bacon is not really a bad thing, right lol. No, that wrong and I finally convinced myself to make my own guanciale and I have 5 cheeks in the walk-in aging and coming up to 8 weeks. I tested it last week and made a carbonara with it and while it wasn't that bad it still needs to age I think another 4 to 6 weeks, I'll keep you posted.\n\nI guess the moral of the story is, it's hard to go forward unless you know where you came from so I'm back where guanciale in these dishes line up with the stars, and that goes back as far as the big bang as far as being a traditional Italian ingredient. The stars are aligning lol.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Yes. Guianciale is quite difficult to find, and in my opinion, not really worth the high cost. End of the day? It’s just bacon.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " The first time I made pasta alla gricia, I followed the recommendation of the youtube video which showed me how to make it, and used pancetta. I thought it came out too hard, so the next time I used bacon and had a better result. But since you really need the bacon fat to make the sauce, you don't want it to be too lean. I have only once even seen guanciale in a store, and it was roughly three times the cost of bacon.\n\nI absolutely adore spahetti alla gricia, though, using bacon and pecorino.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " No doubt, bacon is pretty tasty.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " The most important meal of the day is the one that contains the most bacon.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " dr morbius said:\n\n\n\n\t\t\tThe most important meal of the day is the one that contains the most bacon.\n\t\t\nClick to expand...\n\nI've been making my own bacon for years and it's its own good group, not doubt about it. I've been on a pepper crust binge the last few years.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " dr morbius said:\n\n\n\n\t\t\tThe first time I made pasta alla gricia, I followed the recommendation of the youtube video which showed me how to make it, and used pancetta. I thought it came out too hard, so the next time I used bacon and had a better result. But since you really need the bacon fat to make the sauce, you don't want it to be too lean. I have only once even seen guanciale in a store, and it was roughly three times the cost of bacon.\n\nI absolutely adore spahetti alla gricia, though, using bacon and pecorino.\n\t\t\nClick to expand...\n\nglad to see your using pecorino, most use parmigiana.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Which ginger peeling method is the best in your opinion?", "loss": false, "prefix": null }, { "from": "human", "value": " How to Peel Ginger so You Don't Lose Any of the Good Stuff\n\t\t\t\t\t\n\nPeeling ginger with a knife or a vegetable peeler can remove too much of the flavorful stem. Consider how you want to use the ginger in your recipe. Then try one of these tools to gently remove the outer skin.\n\n\n\n\n\t\t\t\t\tlifehacker.com", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " How do you peel them Seeing to Believe? \nAre you having trouble? How do you want to use the ginger?", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " i usually lose a lot of ginger by using a knife\nlet me know what u think", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " you don't need to \"cut\" away the peel. It is so thin that scraping is all that is needed. Think that article pretty much says it all.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Im not sure which of thier methods is best", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I peel it with a paring knife or scrape with a spoon. They both work fine.\n\nIf you remove too much flesh with a knife, keep practicing until you don’t. It’s not that hard to get better with a sharp paring knife.\n\nIMO, life is too short to worry about peeling ginger.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Only you will know which is best for you. There is nothing to buy to try them, aside from maybe the micro. Everyone has a spoon, purchasing a scrubby for pots are almost always in a kitchen somewhere (doesn't have to be green). \nLike your knife? use the back of it or just scrape with the blade - however you like to hold it. \n Everything is dirty in the sink? Use your fingernail - cheapest, handiest tool of them all. It's recycable.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tI peel it with a paring knife or scrape with a spoon. They both work fine.\n\nIf you remove too much flesh with a knife, keep practicing until you don’t. It’s not that hard to get better with a sharp paring knife.\n\nIMO, life is too short to worry about peeling ginger.\n\t\t\nClick to expand...\n\nbeing bothered by things is the essense of life", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " I just freeze my ginger and then grate it when needed. No peeling involved at all!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " Ive found scraping with a spoon to be the most efficient for me. I then cut them up in approximately 1 Tbs sized pieces and freeze for future use .", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " I grate my giner. No peeling required.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " When you grate ginger, the skin sort of falls away. So why peel?", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " If any of the ginger has dried out spots or thick woody areas, I chop those off. I don't peel otherwise. I put them in the food processor and mince them well. I pack them in 1 cup plastic containers and freeze it. When I want some I thaw in the microwave and spoon out what I need.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " knife. It always works", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " As others have mentioned, if it's going to be grated, then I don't see any point in peeling it, unless there are damaged or dried up spots. Those I cut off. If, for whatever reason, I decide I do want the ginger peeled, I use a spoon. Heck, on a clutzy day, I might use a spoon to peel carrots. It's much harder to cut yourself with a spoon than with a knife or peeler.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Reading alot against using seed oils", "loss": false, "prefix": null }, { "from": "human", "value": " by sending oil is meant corn oil, avacdo oils, sesame, grapeseed etc supposedly it is unhealthy because of the way it is processed. Any opinions?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I don't use oils in or for food because it packs on pounds and is not good for the endothelium of the vessels to and from the heart (and whole body).\nThe processing of oils by chemical means and heat is not healthy. That is my opinion.\nIf processing is the most important part of it for you, then try fresh pressed oils. I've ordered sunflower oil and it was a delight, light colored, very little flavor. I keep it in the refrigerator. I've used it in salves for lips and skin. https://freshpressfarms.com/collections/all", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tI don't use oils in or for food because it packs on pounds and is not good for the endothelium of the vessels to and from the heart (and whole body).\nThe processing of oils by chemical means and heat is not healthy. That is my opinion.\nIf processing is the most important part of it for you, then try fresh pressed oils. I've ordered sunflower oil and it was a delight, light colored, very little flavor. I keep it in the refrigerator. I've used it in salves for lips and skin. https://freshpressfarms.com/collections/all\n\nClick to expand...\n\n That is my opinion as well. I really don't like the idea of a food oil being processed using chemical solvents.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Most of my fat consumption comes from the foods I consume, like for example in the salmon I consumed tonight or the striploin I'll have tomorrow, nuts and seeds, pretty basic stuff. As far as seed oils are concerned, the actual refining process and their exposure to oxidative stress and the contribution to an overabundance of omega6's in the diet, is basically a no go for me. I do use extra virgin olive oil, virgin coconut oil, butter, lard, duck fat for cooking.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I guess if you fried foods it'd be a concern but how much oil do you use on a daily basis otherwise? I keep a variety of oils around. Not all have a high smoke point so you aren't supposed to cook with them. \n\nFor the record, fat is good for your joints and claws and fur. You need some fat in your diet.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " pick a topic / issue / statement\nyou will find rabid extremist internet poster / bloggers \nsupporting\nand\nattacking.", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " If I stopped consuming everything I've read is bad for me, I'd die of starvation.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I read the opposite. That seed oils are ok, it is the corn oil and such that are bad.", "loss": true, "prefix": "CharlieD:" }, { "from": "human", "value": " Plant a grain, nut or seed - and it will grow. They are all seeds as I see it. Pick one.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I use vegetable oil for deep frying. I would rather use peanut oil, but it is too damn expensive by comparison. I use corn oil for pan frying. My mother always used corn oil and I have continued the tradition because I want her recipes I make now taste like she cooked them. I will use oilve oil for sautéing if the instructions specify, and I will use it as a finishing oil. I also have coconut oil, but not for cooking purposes. Use your imagination!", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Potatoes Burning Bottom of Pot - Induction", "loss": false, "prefix": null }, { "from": "human", "value": " I am new to induction and I keep burning potatoes at the bottom of the pot. With gas, just boil the water, throw the potatoes in and let it go no problem. With induction, the potatoes seem to stay at the bottom and form a burnt layer. I am wondering if gas focuses the heat on the bottom more causing the boiling water to roll more and push the potatoes around? Induction, they just seem to stay at the bottom. Boiling potatoes in a pot should be pretty simple, so I wonder what the heck I'm doing wrong! I've read about having thicker steel for induction. I'm not sure the thickness of the stainless steel pot I'm using, but it seems pretty decent in quality. Its a paderno 5 qt sauce pot.\n\nNote that I use a powerboost function to get the water boiling quickly, then turn off this function when putting the potatoes in. I then keep it at high (1-9, using 9) to keep it boiling. Similarly with gas, I would keep the gas cranked up unless I need to reduce to prevent boil over.", "loss": false, "prefix": "Buzzbromp:" }, { "from": "gpt", "value": " I don’t use induction but I do use these old fashioned cast aluminum trivets in the bottom of my Revere pots when I’m concerned about scorching.\n\n\n\n\n\nAny similar round cooling rack or trivet should prevent the potatoes from touching the bottom of the pot.", "loss": true, "prefix": "Aunt Bea:" }, { "from": "human", "value": " buzz, try starting you potatoes off inside the cold water. Root vegies are started in cold water and brought up to a boil, above ground vegies (green beans, etc) you boil the water first and then toss in the vegies. \n\nAlso once boiling turn down the heat to a low/medium boil. I've burnt many things on the devil's induction burner. Give me gas any day, but that being said I have no choice at the moment - devil's induction it is. \n\nThe potatoes should heat up with the water in order to cook properly. I have no idea if this is the answer you need but it's all I can think of - and I think it will make a difference.\nAlso the temperature of boiling water does not change between a fast boil or a slow boil. Water boils at 212 F (100 C) fast or slow. \n\nIf it's to move them around it is really not necessary but perhaps you have too many in the pot for them to even lift away a little bit? Those inductions get much hotter than you can possible imagine. Perhaps try with a bigger pot or fewer potatoes.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " This ️", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " thanks for the replies! I am pretty sure I have been starting them in cold water, so that may not be my issue. Turning down the temp though and maintaining a boil is a good idea. I'll try that next. \n\nYour comment about induction making the bottom hotter. I guess I hadn't thought of that. So the flame from the gas is pretty hot, but can only heat the metal up so much with the water on the other side. Sounds like induction can get it hotter, so that makes some good sense to crank it down after boiling. I would have thought that the gas was more likely to overheat it because of the heat focusing on a smaller area of the pot. \n\nThanks!", "loss": true, "prefix": "Buzzbromp:" }, { "from": "gpt", "value": " Instead of keeping it at a constant high (9), try adjusting the heat settings based on the pot's thickness and the intensity needed for boiling. Experiment with slightly lower settings to maintain a steady boil without scorching.", "loss": true, "prefix": "Matthews:" }, { "from": "human", "value": " There is a learning curve! I think you've got good input above. There are some things that I cook that I have to do 3 temperatures. I start at 6.5 for 10 minutes (or so)...when it gets to a boil, I'll change to 4.5 and then when it is really boiling, I turn it down to 4 for the balance of the time. No more sticking on the bottom. (The above it for a 5-quart cast iron Dutch oven full of doggie chow.)", "loss": true, "prefix": "GinnyPNW:" }, { "from": "gpt", "value": " On my counter top induction burner, 6 is a rolling boil, and nothing never sticks to the bottom of my pots.", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Trying to thaw a beef roast", "loss": false, "prefix": null }, { "from": "human", "value": " This is more of a vent than a how-do-I but this afternoon I took out a frozen beef roast to thaw. I wanted to cut it up in pieces and put it in the slow cooker tomorrow morning. Newsflash: it's going to be only 19° tonight and not much above freezing tomorrow. I turn my heaters off at night, so somehow, I don't think this roast is going to thaw anytime soon. In fact, it may thaw some and then refreeze over tonight. headdesk\n\nAnd with only two space heaters in the trailer (3 will blow the fuses), I think tomorrow and the following day are going to be spent curled up in bed with a good book or two. Unless the sun is out. The sun really warms this place up in winter. I'd visit the local library but their heaters don't work any better than mine. Found that out last year. LOL\n\nI need to relocate to Sicily.", "loss": false, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " I put the roast beef back in the freezer and I'll just make soup of something tomorrow. I bought some Bear Creek potato and cheese soup and I'll add bacon to it. I usually make my own potato soup, but really didn't feel like it this time and I've been wanting to try the Bear Creek soup for a while. Has anyone else ever eaten it? I have a friend who swears by them.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " Can you go to the library with the roast, wrapped in foil with a ribbon around it, like you and your present are waiting for a friend to meet you there? 12 hours of reading later, it will be a little less frozen. Sicily sounds good right now!", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " I have the feeling that the road down will be covered in ice tomorrow. Safer to stay home. Snow is also predicted but no one knows just where. I can tell them - snow always comes to my place to play.\n\nEdit to report: it's below freezing outside now. In a couple of minutes I'll have to go out and turn off the water. I hate winter.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " ---the snow comes to my place to play. \nI haven't tried that kind of soup, sorry.\n\nMy freezer is set at 0 deg F, the outside temperature is below freezing at 27 deg F, which is closer to thawed. Then tomorrow the high will be 32 deg F and we approach thawed! So, I don't know what your weather is like where you are, but that may work. Another option is in the morning, put the roast in a vehicle in the sun, the sun will warm the vehicle and the roast! It acts like a solar oven. If I was doing it, I would line my 18 qt roaster with foil. I keep it outside now (for melting wax), then cover it in an old window, in the morning to catch the sun. It's amazing how hot it gets inside that contraption.", "loss": true, "prefix": "blissful:" }, { "from": "gpt", "value": " drop the roast in water. water is 32f unless it freazes. if the water freezes , You and the roast will need thawing! Eric", "loss": true, "prefix": "giggler:" }, { "from": "human", "value": " I use my aluminum center griddle for thawing. It thaws out meat in half the time. Maybe even faster.\nI would leave it out all night in your case. Depending on size I bet it will be thawed by morning.\nAnother hint that I use.\nI partially thaw in the microwave to speed things up. Just a little time in the microwave makes a big difference.\nYou could also put the roast in a plastic bag and submerge it in water. Changing the water frequently.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " rodentraiser, I suppose it's too late now. But in cold weather even if you have to close your taps outside, it is not that cold that your beef won't defrost over night. And especially if you do it in the submerged way. That water will not freeze if you bucket/container is big enough. \nI could keep a 5 gallon jug of water on my unheated front (but enclosed) porch in 20 F weather - did not freeze. \n\nAnd my 10 or 15 gallon fish tank did not have the heater turned on until it was about 15 F outside (that's when I noticed the goldfish were getting a little sluggish! LOL there was a very slight crust of ice on the top)", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " You could bring the roast to me \nWon't take too long to defrost at 35 oC", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I'll wait on the ticket and pack what I can in my suitcase. I'll even bring my ice cube maker.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Hey, guys, I really appreciate eveyone's response. Thank you all for your help.\n\nHere's the forecast: 11° tonight and 8° tomorrow night. Today got up to about 23° and ditto tomorrow. I had to thaw the hummingbird feeder four times. On Monday, it might heat up to just over freezing. I turned both space heaters on at 6am this morning and it's only 50° in the trailer right now. And the temp is now dropping outside. Woohoo. And oh, yeah. We got maybe a half inch/inch of snow. Just enough to make it like a skating rink outside.\n\nAnd for more fun news, I heard the truck salting our curvy road up here slid part way down and wedged sideways on the road. I guess it was a couple of hours before he got himself straightened up and finished the job. Me, I took my trip to town before all this mess started. I'm not going down that hill in this weather. We have hills here that have less slant than a cow's face and I probably still couldn't get up them with this ice.\n\nWater is a no go. My water is hooked up to an outside spigot and I always disconnect the hose at night when the temp is going to go under freezing and then reconnect the next morning. When I disconnect the hose and turn the water off, the water drops back down to the pipe, which is under the frost line.\n\nSo I disconnected the hose last night and then reconnected it this morning to get water. I meant to disconnect it again for the day because I knew it wouldn't get above freezing today but I forgot and in an hour, it had frozen solid. My neighbor came over with her hair dryer and we got the top part thawed enough so I could at least get the water turned off. But there's still water in the pipe above the ground that we couldn't thaw, so I don't know what's going to happen with that, although if the pipe was going to bust, it probably would have.\n\nThat means I have to walk across the yard to the other spigot to get water which is a chore I'm not thrilled to repeat today. I've already done it once so I could do dishes (why I didn't do them yesterday, I have no idea). So there's no running water in the trailer right now and I only have about 2 gallons in my water container. Enough for tonight.\n\nI'm not sure if I'm going to turn the heat off tonight or not. Honestly, with temps this low it really doesn't matter and I have a sleeping bag and a ton of blankets. If there was room in the fridge, I'd sleep in there. It's probably warmer. So let's face it. It's going to be colder in my trailer tonight than it probably is in my freezer. So I'm nixing the beef roast until Monday.\n\nThen I thought I would clear that freezer out a bit and have Parmesan Alfredo shrimp, but I have no way to wash the shrimp. So I'm throwing in the towel and having Stouffer's Mac and Cheese tonight. At least the power is still on. \n\nHow's your winter going?", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " My winter seems to be going okay. The covid did throw a spanner in the works and messed up my plans. But nothing as unpleasant as having to schlep water in winter cold. I know all about that from living in a log cabin.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tMy winter seems to be going okay. The covid did throw a spanner in the works and messed up my plans. But nothing as unpleasant as having to schlep water in winter cold. I know all about that from living in a log cabin.\n\t\t\nClick to expand...\n\nYeah, spent a few days recently up at the cottage that has been winterized, cooked on the woodstove as well as having a supply of hot water for dishes and personal hygiene. Amazing the conveniences that we take for granted.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Ah, that's one thing I don't have to deal with.\nFrost and snow!\nWe think it is getting cold if the day temperature gets below 27 oC (80 F)", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Gosh, golly, jeepers... But I gotta say it rodentraiser... take the roast to bed with you???", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Just cook it from frozen.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Have never cooked an oven roast from frozen but many other ways for sure.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I love winter, snow, the works!!! It so has advantages.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " My trailer never got above 30° yesterday and by this morning, it was 28. But! The sun is shining and it's getting warmer. It's 52° where I'm sitting right now with two space heaters on me. LOL The hummingbird water actually thawed with the sun on it today and my outside spigot next to the trailer finally thawed and I don't have to walk across the yard for water. Maybe tomorrow if it's warm enough, I can connect the water in the morning and have running water inside again all day.\n\nTemps are gonna drop here fast, though, as the sun is already moving behind the trees.\n\nI took out chicken drumsticks so I could make hoisin chicken tonight, but they're not nearly thawed enough, so into the fridge they go. Maybe I can make hoisin drumsticks for breakfastm which will be noon anyway. Looks like pancakes or a tuna melt is on the menu instead. Tomorrow I'll take out the beef roast. Wait. Given that it's still so cold in here, maybe I should take it out today and put it in the fridge. \n\nKathleen, tell that cat to move because I'm gonna sit there by your fire. Seriously, if I hadn't had my cat to take care of, I would have checked in at a motel. Cat wasn't having any of the cold either. She came in at noon yesterday and slept in till 4am this morning. She's been out and about ever since then except to come in for some food and water (outside water is still frozen).", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " To keep this food related, is it really possible to cook a roast from frozen? I don't want to do that because I want to make Hungarian goulash and that means cutting up the roast, something I couldn't do now with a chain saw. But I have other meat in the freezer and if it's possible to cook from frozen, that gives me a little ammunition to work with.\n\nRight now I'm just making stuff that will heat in the microwave because it's been too cold to do much cooking. When you have cold hands, you don't want to be handling a sharp knife. Ask me how I know that. \n\nTomorrow it looks like a cooking day, though. I want to make a mashed potato casserole so I have something to go with a pork loin I'm making later in the week.", "loss": true, "prefix": "rodentraiser:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is this a good teriyaki chicken?", "loss": false, "prefix": null }, { "from": "human", "value": " Teriyaki Chicken Thighs Recipe \| Japanese Teriyaki - Chicken Vibes\n\t\t\t\t\t\n\nEasy Teriyaki chicken thighs recipe made on the stovetop or can be baked in the oven. This teriyaki is flavorful and better than takeout.\n\n\n\n\n\t\t\t\t\tchickenvibes.com", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Looks pretty generic and I make my own teriyaki sauce but it's really about taste and maybe it's convenience that's important or time. The bottom line is if you enjoy the taste then that's all that matters.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I agree with pictonguy it's about what pleases your own palate. Try it, it can't be all that terrible. It looks pretty standard to me. Taste the sauc as you go along, then you can add more of which ever flavour you like.\n\nDon't change it too much, you need to establish a base which you like. Work from there.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " looks good!!!", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " I believe you can buy teriyaki sauce if you don't want to make your own.", "loss": true, "prefix": "Wan:" }, { "from": "gpt", "value": " Looking good. I'm going to try this!", "loss": true, "prefix": "Matthews:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: MSG", "loss": false, "prefix": null }, { "from": "human", "value": " With thanks to Uncle Roger.\nWho here uses MSG? I certainly do absolutely. I use it in place of salt, although it is a type of salt.\nChinese 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.\nMSG has a softer taste than salt and you might be mortified by how many products use it. Look for 621 on your product list. \nI use Ajinomoto brand what say you?", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " I've not used it in years after the hype ages ago about it causing headaches. However, I am seeing more and more that it was all a myth. Other than a softer taste, are there other benefits?", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n\t\t\tI've not used it in years after the hype ages ago about it causing headaches. However, I am seeing more and more that it was all a myth. Other than a softer taste, are there other benefits?\n\t\t\nClick to expand...\n\n\nIt is supposedly the best thing for that most coveted of tastes, \"Umami.\" \n\nI have a bag of it, and in equal portions, it supposedly has less sodium. (?) Due to kidney issues, I have to limit my sodium intake. \n\nI haven't had a chance to use it, yet.\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I have a container of Ac'cent that I got from my in-laws' house. I keep forgetting that I have it, although I have used it a couple of times when I had something that needed a little extra umami. It did the job. \n\nI heard about the Chinese restaurant issue many years ago and have been trying to educate people about it. A billion Asian people use it daily and don't have any issues, which says a lot to me.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tI heard about the Chinese restaurant issue many years ago and have been trying to educate people about it. A billion Asian people use it daily and don't have any issues, which says a lot to me.\n\t\t\nClick to expand...\n\nAnd so it should.\nThe story of the demonisation of MSG is fascinating. It basically boils down to the big corporations manufacturing sodium not wanting to have another player in the game. So they manufactured the myth that MSG was a bad puppy.\nAs you so accurately point out, Asian people have been consuming MSG for decades and it is well documented that they have a longer lifespan than western people. I would not argue that this has anything to do with MSG, far from it. But it doesn’t seem to strike them down.\nAs for @Kathleen question-it has no further benefit than regular cooking salt. However when you perhaps have made a dish that is too salty, you will find that the softer flavour of MSG will eliminate this. \nWhere the chef runs into problems (and perhaps something behind the Asian food myth) is that because the ingredient has a far softer taste, chef can easily throw too much at it.\nIf you use it exactly as you would use regular salt, it works really well. Don’t expect it to give you the exact same results, because it won’t. It’s a flavour enhancer, not a salt as our western palate would expect.\nI clearly remember one day at the hotel where I was showcasing the new menu and all the bigwigs came to critique, which is their job.\nOne of the chiefs said that one of my dishes was too salty. Okay, taken on board, boss.\nI replaced the salt with MSG and she came back and said it was stunning and well deserved a place on our menu.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Not knocking what anyone is saying, but years ago (late 1980s) my then boyfriend and I ate at a Chinese restaurant in Florida and both of us liked the food a lot, but afterwards felt flushed, short of breath, and dizzy. Ate again there a week later, same thing happened to both of us. We thought it might be an overload of MSG. Never had the same issues ever again and have eaten at many, many American-Chinese restaurants since. So what was it?", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Probably cocaine.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Jade Emperor said:\n\n\n\n\t\t\tProbably cocaine.\n\t\t\nClick to expand...\n\nNo, but I did some a few weeks later all on my own! Funny, coke always made me energetic but never had the other symptoms...\n\noh yeah, and we were both hungry again an hour after eating it so couldn't have been cocaine.\n\nOn a serious note. I see MSG in some of my favorite food products such as marinades and seasonings and I have 0 reactions.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " I use MSG/Accent.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Jusa said:\n\n\n\n\t\t\tNot knocking what anyone is saying, but years ago (late 1980s) my then boyfriend and I ate at a Chinese restaurant in Florida and both of us liked the food a lot, but afterwards felt flushed, short of breath, and dizzy. Ate again there a week later, same thing happened to both of us. We thought it might be an overload of MSG. Never had the same issues ever again and have eaten at many, many American-Chinese restaurants since. So what was it?\n\t\t\nClick to expand...\n\nthats food poisoning.", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tNot knocking what anyone is saying, but years ago (late 1980s) my then boyfriend and I ate at a Chinese restaurant in Florida and both of us liked the food a lot, but afterwards felt flushed, short of breath, and dizzy. Ate again there a week later, same thing happened to both of us. We thought it might be an overload of MSG. Never had the same issues ever again and have eaten at many, many American-Chinese restaurants since. So what was it?\n\t\t\nClick to expand...\n\nThere's a theory that since many people begin a Chinese restaurant meal with miso soup, which is high in MSG, if they're eating on an empty stomach, it may be absorbed into the bloodstream quickly, causing symptoms in sensitive people. \n\nThere's another theory (not necessarily related to your experience) that it's a result of the placebo effect. The whole idea started in the '60s. By the '80s and until about 5 years ago, many people believed MSG was dangerous, to the point that Chinese restaurants in the United States removed it from their food and advertised that they didn't use it. When millions of people believe a thing like this, it can actually manifest. \n\nThe whole thing was started by a doctor who had a reaction and speculated in a letter to the New England Journal of Medicine that MSG may have been the cause. Most studies done since then have disproved the idea.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tThere's a theory that since many people begin a Chinese restaurant meal with miso soup, which is high in MSG, if they're eating on an empty stomach, it may be absorbed into the bloodstream quickly, causing symptoms in sensitive people.\n\nThere's another theory (not necessarily related to your experience) that it's a result of the placebo effect. The whole idea started in the '60s. By the '80s and until about 5 years ago, many people believed MSG was dangerous, to the point that Chinese restaurants in the United States removed it from their food and advertised that they didn't use it. When millions of people believe a thing like this, it can actually manifest.\n\nThe whole thing was started by a doctor who had a reaction and speculated in a letter to the New England Journal of Medicine that MSG may have been the cause. Most studies done since then have disproved the idea.\n\t\t\nClick to expand...\n\nplacebo and attention seeking copycats.", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " GotGarlic said:\n\n\n\n\t\t\tThere's a theory that since many people begin a Chinese restaurant meal with miso soup, which is high in MSG, if they're eating on an empty stomach, it may be absorbed into the bloodstream quickly, causing symptoms in sensitive people.\n\nThere's another theory (not necessarily related to your experience) that it's a result of the placebo effect. The whole idea started in the '60s. By the '80s and until about 5 years ago, many people believed MSG was dangerous, to the point that Chinese restaurants in the United States removed it from their food and advertised that they didn't use it. When millions of people believe a thing like this, it can actually manifest.\n\nThe whole thing was started by a doctor who had a reaction and speculated in a letter to the New England Journal of Medicine that MSG may have been the cause. Most studies done since then have disproved the idea.\n\t\t\nClick to expand...\n\nI had never even heard of MSG when it occurred.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " gerardj said:\n\n\n\n\t\t\tthats food poisoning.\n\t\t\nClick to expand...\n\nGenerally food poisoning makes me vomit.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tI had never even heard of MSG when it occurred.\n\t\t\nClick to expand...\n\nI was speaking of society in general, not anyone in particular.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tI was speaking of society in general, not anyone in particular.\n\t\t\nClick to expand...\n\nOk, but you quoted my post so...", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tOk, but you quoted my post so...\n\t\t\nClick to expand...\n\nRight. I was adding information to the discussion", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tThere's a theory that since many people begin a Chinese restaurant meal with miso soup, which is high in MSG, if they're eating on an empty stomach, it may be absorbed into the bloodstream quickly, causing symptoms in sensitive people.\n\nThere's another theory (not necessarily related to your experience) that it's a result of the placebo effect. The whole idea started in the '60s. By the '80s and until about 5 years ago, many people believed MSG was dangerous, to the point that Chinese restaurants in the United States removed it from their food and advertised that they didn't use it. When millions of people believe a thing like this, it can actually manifest.\n\nThe whole thing was started by a doctor who had a reaction and speculated in a letter to the New England Journal of Medicine that MSG may have been the cause. Most studies done since then have disproved the idea.\n\t\t\nClick to expand...\n\nI’m sticking with my cocaine theory.\nIt holds exactly about the same weight as the miso soup idea.\nNobody seems to complain that their chicken stock powder gives them headaches. Or Lays chips, or two minute noodles or fing sausage rolls.\nGuess what? They all contain 621 and we all consume it every single day without any problem.\nThe fact is the myth.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " Jade Emperor said:\n\n\n\n\t\t\tI’m sticking with my cocaine theory.\nIt holds exactly about the same weight as the miso soup idea.\nNobody seems to complain that their chicken stock powder gives them headaches. Or Lays chips, or two minute noodles or fing sausage rolls.\nGuess what? They all contain 621 and we all consume it every single day without any problem.\nThe fact is the myth.\n\t\t\nClick to expand...\n\nThat's an awfully expensive additive!!!!\n\nBut it's really strange that I have never had any issues since then, and my parents used accent on food. I just figured someone accidentally spilled a large amount of MSG in our food at that restaurant. Twice. Never ate there again.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " The only issue I have with MSG is the same one I have with salt. My kidneys don't handle sodium as well as they should. If I consume too much sodium, my feet, ankles and belly swell up like water balloons. I'm limited to 2,000mg of sodium per day. That's about one entree at a restaurant these days. Chefs LOVE salt. \n\nCD", "loss": true, "prefix": "caseydog:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Using coriander leaves vs coriander spice from the bottle", "loss": false, "prefix": null }, { "from": "human", "value": " Often a recipe calls coriander leaves and I am at a sudden dead end. But I have it in the spice cabinet. How big is the difference between the two?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " I, personally, find a very big difference.\nDepending on the recipe, either just leave it out or you could substitute with parsley. I don't know which parsley to tell you, flat or curly, \n\nJust passing on what I've heard. Again, I personally, just leave it out. \nI won't buy fresh cilantro just to throw out 95% of it when it goes slimy.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Here in the US, coriander refers to the seeds, the leaves of the plant are called cilantro. In the UK, they call cilantro coriander, and British recipes will ONLY say \"coriander,\" never cilantro, so their recipes can be confusing to us. They also use veggies like rocket, courgette, aubergine and swede, instead of arugula, zucchini, eggplant and rutabaga. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI won't buy fresh cilantro just to throw out 95% of it when it goes slimy.\n\t\t\nClick to expand...\n\n\nI have that gene that causes cilantro to taste like soap... and yes, it is a real thing. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " dragn, If you want a way to store your cilantro, here's a way I found in one of Rick Bayless's CBs, so I checked, and here it is on his website.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tGreen Chile Adobo - Rick Bayless\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\twww.rickbayless.com\n\t\t\t\t\n\n\n\n\nI've made it before, but instead of cilantro and parsley 50/50, I do it 75/25, since I want more of the cilantro flavor. But otherwise, it is the same as the recipe, and it does last until I finish it, without going bad.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I have basil and coriander in wifes garden. I also have seeds dry as well.\n\nRuss", "loss": true, "prefix": "Rascal:" }, { "from": "human", "value": " Coriander greens, AKA cilantro and coriander seeds come from the same plant. But, the flavour is miles apart. There is no comparison. I love the smell and taste of the seeds. I seriously detest the flavour of raw coriander leaves. If it's part of a recipe I usually leave it out. If it's a garnish, I usually substitute parsley. If it's just to have some green herb, then I sub parsley. If it will be cooked, I might use the leaves. I would NEVER substitute the seeds for the leaves. To me, substituting coriander seeds for the leaves would be as bizarre as substituting dill seeds for cucumbers.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tCoriander greens, AKA cilantro and coriander seeds come from the same plant. But, the flavour is miles apart. There is no comparison. I love the smell and taste of the seeds. I seriously detest the flavour of raw coriander leaves. If it's part of a recipe I usually leave it out. If it's a garnish, I usually substitute parsley. If it's just to have some green herb, then I sub parsley. If it will be cooked, I might use the leaves. I would NEVER substitute the seeds for the leaves. To me, substituting coriander seeds for the leaves would be as bizarre as substituting dill seeds for cucumbers.\n\t\t\nClick to expand...\n\nAgreed, They are both often found in the same recipes, but thats because of their completely different flavors they add to the dish. Subbing one for the other my not work out, or at the very least, would not have the same outcome as the author of the recipe was looking for. I find that coriander adds to a dish by blending in with the other added spices, but cilantro adds a flavor of its own, totally transforming the dish. Where as sometimes coriander gets lost in the mix ( especially heavily spiced dishes like Indian), you always know when cilantro has been added. Or at least that's my experiences with them. And it is also a love/ hate thing. I love it, my Wife hates it , and makes the same face every single time I put it in a dish ( for the last 30 + years).", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " I love coriander (what you call cilantro).\nThe seeds and leaves are not interchangable though.\nSo if you don't have, leave it out or use basil, parsley or even mint.\nIt will be different but still good\n\nI buy cilatro with stems and roots. Roots are used in thai curry pastes. I clean the plant, use what I need, then freeze the whole lot. Not good for garnish, but itvworks well enough.", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I used both in an onion bhaji dish I made yesterday.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I too use both. Not a crime. Lol\n\nRuss", "loss": true, "prefix": "Rascal:" }, { "from": "gpt", "value": " caseydog said:\n\n\n\n\t\t\tI have that gene that causes cilantro to taste like soap... and yes, it is a real thing.\n\nCD\n\t\t\nClick to expand...\n\nIn that case, replace the cilantro with epazote.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tIn that case, replace the cilantro with epazote.\n\t\t\nClick to expand...\n\nOr sawtooth herb / culantro\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tEryngium foetidum - Wikipedia\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\ten.m.wikipedia.org", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " georgevan said:\n\n\n\n\t\t\tOften a recipe calls coriander leaves and I am at a sudden dead end. But I have it in the spice cabinet. How big is the difference between the two?\n\t\t\nClick to expand...\n\nIt makes a big difference, it is better to use coriander leaves", "loss": true, "prefix": "thm35:" }, { "from": "human", "value": " Which is why I use the different names - then there is absolutely no mistakes. For a newbie, some may have heard of one but not the other and so when suddenly looking at a recipe they won't be confused when they look it up. \nCilantro = leaves\nCoriander = seeds\n\nLOL there was a big discussion on this in another thread.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How do you season steamed vegetables?", "loss": false, "prefix": null }, { "from": "human", "value": " for example steamed cauliflower", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I have always season before steaming. In other words, sprinkle directly on the top of the vegetable - steam. Often the seasonings will go into the water itself and I consider that good as I believe the steam carries it back up into the vegie.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " do you only salt and pepper? how do you steam?\n\ni've ordered a bamboo steamer.\n\ni've also seen this\n\n\n\n\ni plan on doing such recipe with chicken instead", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " That looks pretty healthy, meaning not too much fat/sugar/salt. When I make a stir fry, it is really a stir steamed mix of veggies, and I add a water/garlic/ginger/corn starch mix when it is done, to get it glazed. We serve it with a separate sauce (which can be almost any kind) and I like it plain.\n\nThe bamboo steamer is also good for buns, like stuffed buns, collards and sweet potatoes, or onions, greens, and mushrooms.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " With a sprinkle of salt and a pat of butter. I never put pepper on vegetables.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I try not to season my veggies, because store bought stuff like salad dressings have too many weird ingredients in them plus they are fattening.\n\nI would just eat them plain like the stud that I am (just kidding, I am a woman). At most, I'd just drizzle some olive oil over them. The whole purpose of eating vegetables is for the nutrients. For me, anyway.", "loss": true, "prefix": "Wan:" }, { "from": "human", "value": " \"Plain like the stud that I am\"..... I needed that.\n\nAsparagus goes very well with summer savory.\nCucumber goes very well with dill.\nApples with cinnamon.\nLettuce will take about anything.\nMushrooms are good plain or with thyme, rosemary, and sage.\nCauliflower I like plain.\nGreens I like with some AC vinegar and no-salt or salt.\nSweet pickles w/cloves.\nTomatoes can go from sweet to savory, italian w/basil and oregano.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: for how long can i marinate chicken with a dry rub?", "loss": false, "prefix": null }, { "from": "human", "value": " the rub is salt, spices and oil..\n\nand the chicken part is thighs\n\ncan i leave it overnight or more without a problem, then grill over coals?", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Yes, absolutely, in the refrigerator.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " SEEING-TO-BELIEVE said:\n\n\n\n\t\t\tthe rub is salt, spices and oil..\n\nand the chicken part is thighs\n\ncan i leave it overnight or more without a problem, then grill over coals?\n\t\t\nClick to expand...\n\n\nI wouldn't go any longer than overnight (as in 8 to 12 hours). That salt can start to make the texture of the chicken unpleasant. I usually don't brine or marinate chicken more than 4 hours. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " result", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " and I'm guessing it tasted as good as it looks!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " tnx it was great.\non top of the hummus is preserved lemon", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "human", "value": " caseydog said:\n\n\n\n\t\t\tI wouldn't go any longer than overnight (as in 8 to 12 hours). That salt can start to make the texture of the chicken unpleasant. I usually don't brine or marinate chicken more than 4 hours.\n\nCD\n\t\t\nClick to expand...\n\nThis.\n\nI think that if you leave the marinade on for too long, it will start to break up the protein molecules in the chicken.", "loss": true, "prefix": "Wan:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Can botulism grow in water submerged foods?", "loss": false, "prefix": null }, { "from": "human", "value": " Found some beef jerky from the 90s while helping clean out my grandma's estate. Didn't really wanna eat it, but hey I figured my parent's old dog would love it. I was going to bring it over, then my husband decided to submerge the jerky by half a foot or more of water overnight at room temp (like 18 hours or so; he changed the water every 8 hours) to soften it to make it easier for the dog to eat as she's like 13. I thought that was pretty dang sweet, then I wondered: could I be at risk of giving her botulism as underwater jerky is technically anarobic?", "loss": false, "prefix": "BAPyessir6:" }, { "from": "gpt", "value": " If your going to feed your dog human food, which is not a good idea, then a human should eat it first.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Please don't feed a 13 year old dog food they're NOT accustomed to.\n1. Jerky is salty as all get out.\n2. You will probably have to get up in the middle of the night to let them out.\n3. If you don't get up, keep lots of paper towels handy.\n4. Last but not least, make sure it is early in the week and early in the day before your vet closes.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " You will likely make your dg super sick if you feed him that!\n\nPlease dont do it!!", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Feeding animals \"human food\" is fine - I fed my Shephard mince meat (hamburger) with peas and rice 3 or 4 times a week for her entire 14 year life and she was fine, in fact, she dewalt with \"human food\" better than questionable dog food.\n\nWhat I WOULDN'T recommend is feeding any animal 20 year old food of any kind!!! I look at it like this - if it isn't good enough for me then it isn't good enough for my pets/animals.", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " It's about context and dosage. Pets end up with the same diseases as humans when overfed human food. Small amounts are probably ok, like maybe 10% of a species appropriate diet and of course certain things like onions and garlic can be toxic and in the extreme, feeding dogs junk food on a continual basis because it's a way to save money on dog food can lead to mineral deficiencies and worst case scenario diabetes, heart disease or death. Is a little hamburger ok, sure.\n\nMy pets have been many, and currently I have 1 dog and 1 cat but have had as many as 6 pets at one time. A little carrot and blueberries is all I ever feed them as these might have been consumed and foraged but I do it sparingly. Anyway there's always nuance that can be discussed, and of course this is just my opinion on the subject.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Ive also fed a few of my dogs human food, like fresh chicken and rice.\n\nFeeding a dog an ancient (25-30 year old!) piece of jerky soaked in water is just cruel, IMO. Dogs dont know any better but humans should.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " it's probably not botulism but it could be other bacterial. botulism is pretty specific.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " My dogs love biltong (it's a bit like jerky).\nI love it too. They may get a little piece, but definitely not a full slab.\nI think it would be too salty and definitely too expensive\n\nThat jerky won't be a botulism risk, it needs to have botulism spores to become toxic. I still don't think I would feed it to the dog though", "loss": true, "prefix": "Badjak:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Do you wash your celery", "loss": false, "prefix": null }, { "from": "human", "value": " or does it spread germs", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Yeah, it's a good habit to wash fruit and veg and let common sense prevail in the context that a banana would be an exception, for example.\n\nMost germs won't harm us and there's germs everywhere all the time, even after you wash something, but it does remove excess dirt, insects, some pesticides etc. There's probably more germs on the cutting board you'll use after you've washed the celery.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I wash everything, even bagged produce. Like triple washed spinach. Celery is open at one end usually so a hard yes.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Always. I see so much dirt on celery but I always wash, no SCRUB, vegies I get at the store. You have no idea who's been handling them. I've seen kids sneezing and coughing right over the vegetables and picking them up and playing with them.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tAlways. I see so much dirt on celery but I always wash, no SCRUB, vegies I get at the store. You have no idea who's been handling them. I've seen kids sneezing and coughing right over the vegetables and picking them up and playing with them.\n\t\t\nClick to expand...\n\nNot to mention when they are picked and packaged. Think about all the ecoli breakouts on mass scale from farms and packaging warehouses!", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Yes, because celery is usually dirty, like mushrooms.\n\nBut washing in water isnt going to do much to protect you from ecoli.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " I use a baking soda solution. My chef friend told me to do that.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Jusa said:\n\n\n\n\t\t\tI use a baking soda solution. My chef friend told me to do that.\n\t\t\nClick to expand...\n\n What does that do for celery?", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " georgevan said:\n\n\n\n\t\t\tor does it spread germs\n\t\t\nClick to expand...\n\ndefine germs.\ni don't wash it, don't wash mushrooms either, rub the peat off them if they're messy but keep them dry.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " For fresh celery, dirt can sometime pool in the stalk/root area of each stalk. So I would wash them once you cut the root off.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " I mainly wash all vegetables to remove insecticides and pesticides, which are probably more common in the vegetables than \"germs\". And celery is one of that \"dirty dozen\", which almost always have more than one chemical on them, when tested.", "loss": true, "prefix": "pepperhead212:" }, { "from": "gpt", "value": " I rinse them, just to get the dirt off. The way celery grows, a significant amount of dirt gets in between the stalks, and won't rinse off until you separate the stalks.\n\nAs for bacteria, I am usually cooking with celery -- it's part of the cajun \"Trinity.\" \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I tend to wash all vegies other than onions which I peel My way of thinking is - you never know who has been handling them before you -", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " Why would you NOT wash your celery?\n\nJust curious.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tWhy would you NOT wash your celery?\n\nJust curious.\n\t\t\nClick to expand...\n\n\nExactly!", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tWhy would you NOT wash your celery?\n\nJust curious.\n\t\t\nClick to expand...\n\nBeatle larvae, bonus points for the extra protein.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " . I strain the rinse water and save the bugs for my bro's chickens.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " i only wash mushrooms. whatever doesn't kill ya makes ya stronger.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tWhy would you NOT wash your celery?\n\nJust curious.\n\t\t\nClick to expand...\n\nJust making sure. I read not to wah leafy vegetables.", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " Do you wash lettuce? or spinach, broccoli?\n\nWhat about potatoes and carrots?", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Cuban", "loss": false, "prefix": null }, { "from": "human", "value": " So they had pork roasts on sale and I got 2 of them. My dad always made it Cuban style with yuca, black beans with not traditional yellow rice, garlic bread, mojo and a tossed salad. I use arugula for the salad. The plantains I bought were not ripe enough so I left them out. To ripe for tostones and to unripe for sautéing.\nThe first picture is the crispy skin. My favorite thing. I sprinkle mine with crunchy sea salt.\nThe second is the garlic bread made with fresh/raw garlic, butter and olive oil.\nThe third is the roast after resting for 30 minutes. It was stuffed with garlic and marinated in my mojo for 3 days in the fridge. I make a paste with raw garlic, rosemary, cumin seeds, oregano, thyme, paprika, 1 lime and olive oil. I also add a good sprinkle of Adobo. I mash everything into a paste in my pestal and mortar. My wife bought me a real nice one for Christmas. Big, heavy and rough on the inside.\nFourth is the final result. The sauce is mojito. Cant have yuca without it.", "loss": false, "prefix": "Roll_Bones:" }, { "from": "gpt", "value": " Not sure what happened to my pictures. They pasted perfect on 3 other forums.\nI guess it's the size. I'm used to auto sizing everywhere else. Surprised we do not have that here? I will try to fix them so they can be displayed.", "loss": true, "prefix": "Roll_Bones:" }, { "from": "human", "value": " Your links are not working, at least not for me.\n\n[EDIT] Oooops, I posted a little too late. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "gpt", "value": " I love cuban food. I do roast pork, and use it on Cubanos. \n\n\n\n\n\n\n\n\n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " All very delicious looking, guys. Thanks for posting them.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Um....my doordash with these items has not arrived yet! \n\nIt looks amazing!", "loss": true, "prefix": "Kathleen:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Real Sausage Rolls?", "loss": false, "prefix": null }, { "from": "human", "value": " To strart with, if this is the wrong place I apologise and please move it to where it belongs.\n\nI'll make this pretty simple ... I am an Aussie surviung in the US who misses some of the basic Aussie foods like Meat and Curry Pies and good old fashioned 7/11 Sausage Rolls. As such, I would like to try to learn how to make those things, especially the sausage rolls and Curry Meat Pies.\n\nI need to know everything, the ingrediants, type of pastry (or how to make that) cooking times etc etc etc\n\nOR, as a last resort, if anyone knows where I can buy Curry Meat Pies and genuine Aussier Sausage Rolls in the US.", "loss": false, "prefix": "User0204:" }, { "from": "gpt", "value": " I'm intrigued to know if an Aussie sausage roll is the same as a British one? In the UK, you have pork sausage meat wrapped in puff pastry, with a few slashes across the top. Pretty simple and very easy to make if you buy ready-made puff pastry! But are Aussie sausage rolls different?", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " KatyCooks said:\n\n\n\n\t\t\tI'm intrigued to know if an Aussie sausage roll is the same as a British one? In the UK, you have pork sausage meat wrapped in puff pastry, with a few slashes across the top. Pretty simple and very easy to make if you buy ready-made puff pastry! But are Aussie sausage rolls different?\n\t\t\nClick to expand...\n\n\nHmm, I don't know to be honest BUT from what you have described (Pork wrapped in Pastry) it does sound the same or very similar. I suppose the differences might come from the additives, spices etc for the flavor perhaps?\n\nI have had a couple of American Made so allrd Sausage rRolls and they taste nothing like the Austrlian ones. Have also had Irish Sausage Rolls which are a bit different as well - good but different taste to them?\n\nJust as a passing thought, are these British Forums - I thought they were Aussie, at least that is what I \"googled\". It doesn't matter of course am just wondering out of curiosity", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tI suppose the differences might come from the additives, spices etc for the flavor perhaps?\n\t\t\nClick to expand...\n\n\nSorry, I meant to say \"seasoning\" not spices", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " Actually, this is predominantly an American/Canadian food forum! \n\nI think possibly the sausage meat is the issue you will have. I don't know what an Aussie sausage roll is like, but the pastry element should be pretty similar anywhere. The meat however, will probably be processed differently and therefore have a different texture. Sausage meat used in the UK usually has a fairly high fat content, and then for a sausage roll, you would add seasoning (and usually some herbs too) to your own taste. Of course you could just buy some sausages and squeeze them out of their skins, but again, not sure if you get that style of sausage readily in the US. Hopefully a local can help you!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " Thank you and yeah - the 7/11 style sausage roll is more a paste type of texture to it and as you said, finding the right meat may be the hard part. The pastry wont be an issue as I can get both Filo and Puff here.\n\nAs for the forums - might have to find an Aussie one and get, as you said - some local knowledge but look, thank you for the information, I appreciate it", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " I can't imagine a sausage roll made with filo pastry! But yeah, puff is easy to get anywhere. \n\nGood luck with your quest!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " Thanks and I mioght get lucky", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " we do have several Aussie and NZ members. Give us a chance, hoping we can help.\nEdjumacate me, are those sausages pre-formed and encased in a skin?\nBut not a breakfast sausage, right?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Ahhh - nope, not even close mate \n\nSausage rolls are generally pork + seasoning wrapped in Puff Pastry. Give me a minute and I'll post yu a piccy of one", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " Actually wombat, I think you should stick around - given that it is the particular type/texture of meat that is going to make this an authentic sausage roll experience, you need someone in the US who can steer you towards a US supplier!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " KatyCooks said:\n\n\n\n\t\t\tActually wombat, I think you should stick around - given that it is the particular type/texture of meat that is going to make this an authentic sausage roll experience, you need someone in the US who can steer you towards a US supplier!\n\t\t\nClick to expand...\n\n\nI plan on sticky around KatyCooks, aftyer all, I am interested in more than JUST Pies and Sausage Rolls", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " wombat457 said:\n\n\n\n\t\t\tThank you and yeah - the 7/11 style sausage roll is more a paste type of texture to it and as you said, finding the right meat may be the hard part. The pastry wont be an issue as I can get both Filo and Puff here.\n\nAs for the forums - might have to find an Aussie one and get, as you said - some local knowledge but look, thank you for the information, I appreciate it \n\nClick to expand...\n\nthe paste texture is just a matter of running it through a buffalo chopper until it looks right, a food processor might do it. you could also grind and regrind then hand beat it to develop the texture.\nits a whole easier to just buy irish bangers and strip them.\nthe breadcrumb is important , or you may end up with them sitting in a pool of fat.\ntest fry a small medallion without oil to see how much free fat weeps out, if it cooks dry it already contains enough starch, if it dumps a lot of fat in the pan then gradually add dry crumbs and re-test.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " Thanks for the input guys and @gerardj I think I have found a way around having to grind etc - what do you think of this as an option:\n\n\n\n\n\n\n\nIf it works and I think someone suggested this already - how much would I need to make say 24 6\" sausage rolls? The thing I like about this stuff is there seems to be a few varieties/flavors such as Sage, Italian, Hot, Mild etc etc and it is already seasoned \n\nOkay this is post number 2 for this 24 hours", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " many varieties of sauage-in-a-roll.\nmy personal favorite is Bob Evans \"Original\"\n\ndo try a couple different ones - they are all slightly different.\npay attention to the labels - all the major brands have introduced \"(heavily) flavored / seasoned\" varieties - for example I'm not fond of sage, , , so I've no interest in anything of that ilk....", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tThanks for the input guys and @gerardj I think I have found a way around having to grind etc - what do you think of this as an option:\n\nView attachment 67554\n\n\nIf it works and I think someone suggested this already - how much would I need to make say 24 6\" sausage rolls? The thing I like about this stuff is there seems to be a few varieties/flavors such as Sage, Italian, Hot, Mild etc etc and it is already seasoned \n\nOkay this is post number 2 for this 24 hours \n\nClick to expand...", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " you need at least 2 x 1lb tubes of that filling.\n32oz divided by 24 is only 1.3 oz pork in ea.\n\n3 tubes gets you 2 oz filling.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " Not a problem and thanks ... I think I'll get a 6 pack to make sure I have enough then - better to have too much and not need it than run short", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " wombat457 said:\n\n\n\n\t\t\tNot a problem and thanks ... I think I'll get a 6 pack to make sure I have enough then - better to have too much and not need it than run short \n\nClick to expand...\n\nsame for the dough, you can always freeze it.\nyou need the dough for the pies anyway.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " Pies - hmm, lets get past the Sausage Rolls first me thinks - the Pies are a whole new thing and I am yet to take a look at the vid that was posted for them \n\nOkay so one last question (I think) - the Aussie 7/11 rolls had a savory sort of taste to them,which is why I liked them so much. I am hopeless when it comes to using spices and seasonings so can you suggest some Seasonings that I could add (if needed) to the Jimmy Dean Sausage to get a Savory taste to the rolls?\n\nThat might be a \"how long isa piece of string question I think\" \n\nBy the way - the answer to that is \"very!\"", "loss": true, "prefix": "User0204:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Pies?", "loss": false, "prefix": null }, { "from": "human", "value": " Okay so here we go again - Hopw to Make Pies, specifically Lamb Curry pies?\n\nJust so you know I am not totally stupid - yeah I need to use Lamb, Curry and probably some type of Gravy so they aren't dry anddull. HOWEVER; what do I use to make the \"pastry, the container if you will\"?\n\nThe \"container for th emeat and curry\" is my main concern at this point. Some advice on what sort of Lamb, and Beef, to use might help also \n\nI am geussing that Puff Pastry wont work and the only other pastgry type I know is that phylo (filo?) stuff. Is there another variety aside from making it myself, which wiull be the subject of another thread so stay tuned", "loss": false, "prefix": "User0204:" }, { "from": "gpt", "value": " I imagine a pie pastry, as what I would use, would be the same as what I would use for any savoury pie. Dessert pie crusts (fruits) would have a touch of sugar in th3m, but basically the same crust.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Ahh yes of course - so can you point me in thr right direction for a good \"Pie Pastry\" please?\n\nI know, I'm a pain in the butt - sorry", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " Maybe you can salvage that lamb roast by putting it in your pies!", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Actually, it's not that hard to make pastry for pies. A hella lot easier than trying to make puff pastry or phyllo.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Thanks @Jusa appreciate it and I'll take a look in Wegmans or Wallyworld tomorrow for the pastry. As for the lamb roast I think that is now a lost cause - I destroyed it about 3 years ago so have a feeling it maybe beyond salvaging", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tActually, it's not that hard to make pastry for pies. A hella lot easier than trying to make puff pastry or phyllo.\n\t\t\nClick to expand...\n\n\nI'm all ears ....", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tThanks @Jusa appreciate it and I'll take a look in Wegmans or Wallyworld tomorrow for the pastry. As for the lamb roast I think that is now a lost cause - I destroyed it about 3 years ago so have a feeling it maybe beyond salvaging \n\nClick to expand...\n\nOh I thought it was a recent thing, LOL. Yeah, that baby had a funeral!", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " wombat457 said:\n\n\n\n\t\t\tI'm all ears .... \n\nClick to expand...\n\nThat's one thing I have to follow recipes for, baking. I will get a recipe for you, BRB.\n\nOk. This is for a single pie crust (9 inch) so just double the recipe if you want a top crust.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tButter Flaky Pie Crust\n\t\t\t\t\t\n\nThis pie crust recipe produces a flaky, crisp crust full of buttery flavor. Learn how to make perfect pastry from scratch with this easy recipe.\n\n\n\n\n\t\t\t\t\twww.allrecipes.com\n\t\t\t\t\n\n\n\n\nBut honestly, those Pillsbury ones are pretty good, though not as good as homemade.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Jusa said:\n\n\n\nView attachment 67593\n\nClick to expand...\n\nYup. Be sure to check the sell-by date, though. Some of the grocery stores I frequent buy several months worth at a time, so they might be old by the time you get them. Homemade is better, but you save a good hour and there's no mess.\n\nBrush the bottom crust and the top crust with egg wash.", "loss": true, "prefix": "dr morbius:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tThat's one thing I have to follow recipes for, baking. I will get a recipe for you, BRB.\n\nOk. This is for a single pie crust (9 inch) so just double the recipe if you want a top crust.\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tButter Flaky Pie Crust\n\t\t\t\t\t\n\nThis pie crust recipe produces a flaky, crisp crust full of buttery flavor. Learn how to make perfect pastry from scratch with this easy recipe.\n\n\n\n\n\t\t\t\t\twww.allrecipes.com\n\t\t\t\t\n\n\n\n\nBut honestly, those Pillsbury ones are pretty good, though not as good as homemade.\n\t\t\nClick to expand...\n\n\nThanks @Jusa appreciate it \n\n\n\ndr morbius said:\n\n\n\n\t\t\tYup. Be sure to check the sell-by date, though. Some of the grocery stores I frequent buy several months worth at a time, so they might be old by the time you get them. Homemade is better, but you save a good hour and there's no mess.\n\nBrush the bottom crust and the top crust with egg wash.\n\t\t\nClick to expand...\n\n\nI know what you mean - there is a particular store around us where you have to check the use by or best by dates all the time - especially on their meat", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tThanks @Jusa appreciate it \n\n\n\nI know what you mean - there is a particular store around us where you have to check the use by or best by dates all the time - especially on their meat \n\nClick to expand...\n\nYeah, I check dates on everything anyway. I know from experience after working as a retail merchandising manager that stock people sometimes just shove the new product in and push the old stuff to the back (cans and boxes in shelf-stable area, yogurt, cheese, etc. in dairy).\n\nGiven that we just had the holidays and there was a LOT of pie making going on in November and December, chances are your pie crusts (which are in the refrigerated section, often in the dairy area) are all going to be within date.\n\nIf you ever find meat that is not in date but still looks fresh, sometimes if you take it to the meat counter they can mark the price down for you. Sometimes they will just take it from you instead and not allow you to purchase, though. Depends on the store.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Maybe I am fussy, but I steer clear of out of date stuff. Because I live in a small town I do try to let the staff know though.", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tMaybe I am fussy, but I steer clear of out of date stuff. Because I live in a small town I do try to let the staff know though.\n\t\t\nClick to expand...\n\nI getcha. My husband is like that. He won't eat leftovers after 3 days, I am more of a \"give it the smell test and nuke the hell out of it\" kind of person. As far as the meat department goes, I know some stores will take out-of-date meats and repackage it with new dates. So...just depends on your store I guess.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " You sound like my wife - she'll eat anything for 2 or 3 days and normally cold at that. Me, well, I'll eat left overs, depending on what it is. A roast I'll eat till it is gone, pretty much anything esle goes in the bin at the end of the following day.\n\nI never gave the changing of use by dates a thought - now I am going to be pareticularly careful although I can't see my local store doing that, you never know though.", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tYou sound like my wife - she'll eat anything for 2 or 3 days and normally cold at that. Me, well, I'll eat left overs, depending on what it is. A roast I'll eat till it is gone, pretty much anything esle goes in the bin at the end of the following day.\n\nI never gave the changing of use by dates a thought - now I am going to be pareticularly careful although I can't see my local store doing that, you never know though.\n\t\t\nClick to expand...\n\nMeat in clear plastic packaging is a pretty easy tell. If it's got brown spots on it, don't buy. They aren't adding dyes at a store level to make it look reddish again.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Can someone tell me where I can buy the Baking Tins to make individual serve pies please? I have tried searching everything and cant seem to find them anywhere", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tCan someone tell me where I can buy the Baking Tins to make individual serve pies please? I have tried searching everything and cant seem to find them anywhere \n\nClick to expand...\n\nYou'd want to get reusable ones. I'd get glass (pyrex). Walmart should have them.\n\nJust checked, ours has them. They call them pie plates.\n\nI just reread that, you want individual size. Duh sorry.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Amazon has many choices. Sets of 5 or 6 inch.\n\nOr even your $ $tores will have foil disposable ones. \nI'm cheap, i will wash and reuse even the foil ones several times.\n\nI also have ceramic fluted/rippled edge ones.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: First Sausage Rolls ...", "loss": false, "prefix": null }, { "from": "human", "value": " So this afternoon I made my first Sausage Rolls and I thought they came out pretty good for a first attempt. My only complaint (per se) was they were a little \"bland\" without any real taste or flavor.\n\nHow I did it:\n\n1. 1 x Roll Jimmy Dean Regular Supreme Sausage Meat\n2. Sage\n3. Garlic\n4. Basil\n5. Thyme\n6. Oregano\n\n(all as per @Jade Emperor quantity recommendations)\n\n7. A dash of olive oil to help mix the spices etc\n8. Made up the Rolls then gave them a coating of cackle berry (egg for the uninitiated )\n9 Oven at 350F for 30 mins\n\nThis is all of that in picture form \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nAnd there you have it All I have to do now is play with the taste/flavor to get a more \"savory taste\" then onto the PIES!!! Yeah!!! \n\nSo at this point, I need to thank everyone who helped me get to this point with your advice and suggestions - thank you all greatly", "loss": false, "prefix": "User0204:" }, { "from": "gpt", "value": " So glad it worked out for you. Enjoy!!!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Thanks @dragnlaw - as mentioned I just have to figure out the flavor/taste now but think I got it okay. The more I do thebetter they will become hopefully \n\nI do have to try to find soome sheet puff pastry though - that Pepperidge Farm stuff is okay but sheet would be better I think.", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tThanks @dragnlaw - as mentioned I just have to figure out the flavor/taste now but think I got it okay. The more I do thebetter they will become hopefully \n\nI do have to try to find soome sheet puff pastry though - that Pepperidge Farm stuff is okay but sheet would be better I think.\n\t\t\nClick to expand...\n\nDo you have any Greek or Middle-eastern bakeries or markets in your area? I found great phyllo and puff pastry that way.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tDo you have any Greek or Middle-eastern bakeries or markets in your area? I found great phyllo and puff pastry that way.\n\t\t\nClick to expand...\n\n\nI live in the boonies and my closest store for proper food is 12 miles away - thats Wegmans and they are the only bakery as such around that I know of. I'd have to travel an hour to find a \"proper bakery I think\"", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tThanks @dragnlaw - as mentioned I just have to figure out the flavor/taste now but think I got it okay. The more I do the better they will become hopefully \n\nClick to expand...\n\nI know absolutely nothing about these, but what kind of flavor was it missing? While I like Jimmy Dean just fine, consider the Bob Evans Zesty Hot sausage. For me, I wonder about the sage. It may be traditional and necessary, but I find that sage sometimes dominates many other flavors. \n\nWegmans has puff pastry sheets in the freezer section.", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n\t\t\tI know absolutely nothing about these, but what kind of flavor was it missing? While I like Jimmy Dean just fine, consider the Bob Evans Zesty Hot sausage. For me, I wonder about the sage. It may be traditional and necessary, but I find that sage sometimes dominates many other flavors. \n\nWegmans has puff pastry sheets in the freezer section.\n\t\t\nClick to expand...\n\n\nThat's the thing @Kathleen - I really don't know. I know what I am looking for but have no idea how to explain it other than it is a \"savory flavor\"\n\nI might try a different type of sausage next as you suggested. I really didn't look for Bob Evans products as the JD sausage was readily available so I just went for that. I opted for the regular(plain) to begin with as well.\n\nMy wegmans only had the Pepperidge Farm puff pastry, I didn't look at their phylo pastry.", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " I was thinking Phyllo when reading puff pastry. Apologies. If the puff pastry was not great, might croissant sheets work?", "loss": true, "prefix": "Kathleen:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n\t\t\tI was thinking Phyllo when reading puff pastry. Apologies. If the puff pastry was not great, might croissant sheets work?\n\t\t\nClick to expand...\n\nwegmans has phyllo dough sheets, I googled it.", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n\t\t\tI was thinking Phyllo when reading puff pastry. Apologies. If the puff pastry was not great, might croissant sheets work?\n\t\t\nClick to expand...\n\n\nIt wasn't that the Puff Pastry wasn't good - it was, it was just the way it came, all folded up in a box instead of 12\" x 12\" (or what ever size they are) sheets as I expected.", "loss": true, "prefix": "User0204:" }, { "from": "human", "value": " Wegmans\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tshop.wegmans.com", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " Homemade Phyllo (or Filo) Dough\n\t\t\t\t\t\n\nMake your own phyllo dough using this excellent step-by-step recipe from Chef John. It's way more fun than buying it frozen from the store!\n\n\n\n\n\t\t\t\t\twww.allrecipes.com", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " wombat457 said:\n\n\n\n\t\t\tIt wasn't that the Puff Pastry wasn't good - it was, it was just the way it came, all folded up in a box instead of 12\" x 12\" (or what ever size they are) sheets as I expected.\n\t\t\nClick to expand...\n\nIt looked like you had a hard time with that puff pastry. The first thing I thought was why does he have that on a plate? Anyway, I suspect it was a frozen product and if that was the case let it thaw out in the fridge and never room temperature add a little flour to flat surface and unfold the puff as soon as you take it out of the fridge and make a few light passes with a rolling pin before you use it. Also after filling the pastry put back in the fridge to firm up.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " So you do want to stick with puff pastry? Sorry, I got confused.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tSo you do want to stick with puff pastry? Sorry, I got confused.\n\t\t\nClick to expand...\n\nYep I think so at the moment ...", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tIt looked like you had a hard time with that puff pastry. The first thing I thought was why does he have that on a plate? Anyway, I suspect it was a frozen product and if that was the case let it thaw out in the fridge and never room temperature add a little flour to flat surface and unfold the puff as soon as you take it out of the fridge and make a few light passes with a rolling pin before you use it. Also after filling the pastry put back in the fridge to firm up. \n\nClick to expand...\n\nread this again its all in how you handle it.\n\nyou can leave the dough on the paper , press it out flat with a pin or bottle and use the paper to roll them. \n\nThey have a rough appearance because you used too much flour under the dough, then failed to brush it off before eggwashing the top.", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " Handmade Puff Pastry (Rough Puff Method) - Sally's Baking Addiction\n\t\t\t\t\t\n\nUse this in-depth tutorial to learn how to make a from-scratch puff pastry dough variation using a \"rough puff\" method.\n\n\n\n\t\t\t\t\tsallysbakingaddiction.com", "loss": true, "prefix": "Jusa:" }, { "from": "gpt", "value": " rough or scotch puff only takes 12 minutes, thats the whole reason for using that method, its perfect for turnovers and sausage rolls.", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " gerardj said:\n\n\n\n\t\t\trough or scotch puff only takes 12 minutes, thats the whole reason for using that method, its perfect for turnovers and sausage rolls.\n\t\t\nClick to expand...\n\nTook the words right out of my mouth. but, yeah, it works perfectly for certain things and sausage rolls is one of them.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " When I think savoury, the first three things that come to mind as things that will enhance savoury are 1) Asian fish sauce 2) Worcestershire sauce 3) Marmite or Vegemite.", "loss": true, "prefix": "taxlady:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Dry Roast Lamb?", "loss": false, "prefix": null }, { "from": "human", "value": " A little while ago I decided to cook a traditional Aussie Lamb Roast. I followed the basic instructions, cooking times and temps, and it looked great when done BUT was really dry and not as moist as I recall the lamb roasts my mother cooked. Any iodea what I did wrong?", "loss": false, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tA little while ago I decided to cook a traditional Aussie Lamb Roast. I followed the basic instructions, cooking times and temps, and it looked great when done BUT was really dry and not as moist as I recall the lamb roasts my mother cooked. Any iodea what I did wrong?\n\t\t\nClick to expand...\n\nI love lamb. I generally do lamb chops (marinated and grilled) but recently made a lamb roast in the slow cooker that was fabulous. I'm guessing the recipe you followed might have been off? With the slow cooker I used some liquid and had the lid off. Did your recipe call for any liquid in the roasting pan? Was there a lid?", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " When in Oz I' regularly have Lamb Chops - buy a tray of 12 or 24from Safeways, cook em up and what wasn't eaten went in the fridge for when ever - I loved em a lot. Sadly you can't get lamb chops here so far as I know \n\nAs for the roast, I cooked it the same way my mother did and the way I do a Roast Beef - slap it in a Baking Pan, baste it with a bit of olive oil, set the temp and time and let it go, basting it with it's own juices and turning it every half hour or so. Worked on about 30 minutes per pound for well done as I do with Beef.\n\nIn hindsight, I think I may have cooked it at topo low a temp and for too long from memory I think I set the temp at 350F when it probably should have been 375 and cooked a little less time - I don't know but pretty much ruined a $60 Lamb Roast - it was edible but only just in my opinion", "loss": true, "prefix": "User0204:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tWhen in Oz I' regularly have Lamb Chops - buy a tray of 12 or 24from Safeways, cook em up and what wasn't eaten went in the fridge for when ever - I loved em a lot. Sadly you can't get lamb chops here so far as I know \n\nAs for the roast, I cooked it the same way my mother did and the way I do a Roast Beef - slap it in a Baking Pan, baste it with a bit of olive oil, set the temp and time and let it go, basting it with it's own juices and turning it every half hour or so. Worked on about 30 minutes per pound for well done as I do with Beef.\n\nIn hindsight, I think I may have cooked it at topo low a temp and for too long from memory I think I set the temp at 350F when it probably should have been 375 and cooked a little less time - I don't know but pretty much ruined a $60 Lamb Roast - it was edible but only just in my opinion \n\nClick to expand...\n\nDo you have a slow cooker? Maybe you can try adding a bit of water and the juices and try to cook it longer? Seems a shame to toss a $60 roast. It must be challenging going from Celsius to Fahrenheit. Also ovens aren't always reliable...", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " I assume the roast was a leg of lamb. Was it rolled and tied or more laid out. Well done meats can easily dry out. So if it was cooked too long after it reached well done, it would be dry. Did you use a meat thermometer?", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\nWhen in Oz I' regularly have Lamb Chops - buy a tray of 12 or 24from Safeways, cook em up and what wasn't eaten went in the fridge for when ever - I loved em a lot. Sadly you can't get lamb chops here so far as I know \n\nAs for the roast, I cooked it the same way my mother did and the way I do a Roast Beef - slap it in a Baking Pan, baste it with a bit of olive oil, set the temp and time and let it go, basting it with it's own juices and turning it every half hour or so. Worked on about 30 minutes per pound for well done as I do with Beef.\n\nIn hindsight, I think I may have cooked it at topo low a temp and for too long from memory I think I set the temp at 350F when it probably should have been 375 and cooked a little less time - I don't know but pretty much ruined a $60 Lamb Roast - it was edible but only just in my opinion \n\nClick to expand...\n\nI often buy rack of lamb and cut them into individual chops (lamb lollipops).\n\n\n\n\n\n\nEdited to add:\n\nMarinated in citrus, ginger, honey, and soy sauce with fresh herbs, then grilled to medium-rare.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " I figured you overcooked it. Or you had a bad cut (maybe even sheep)\nYou can cook lamb at real low temps, just takes a long time, but it will be tender.\n\nOn a side note: we don't see lamb here very often and most restaurants will use goat instead (esp Chinese ones, lamb curry is generally goat curry. Still pretty good though)\n\nAs for your roast, in case you haven't finished it yet: cube and heat slowly in a sauce", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Badjak said:\n\n\n\n\t\t\tI figured you overcooked it. Or you had a bad cut (maybe even sheep)\nYou can cook lamb at real low temps, just takes a long time, but it will be tender.\n\nOn a side note: we don't see lamb here very often and most restaurants will use goat instead (esp Chinese ones, lamb curry is generally goat curry. Still pretty good though)\n\nAs for your roast, in case you haven't finished it yet: cube and heat slowly in a sauce\n\t\t\nClick to expand...\n\nI'm going to guess the Aussie dude knows the difference between lamb and mutton (or goat)!", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Did you buy US raised lamb? Or Australian? Or New Zealand? I have heard / read that there is a big difference between US raised lamb and that raised in Australia and New Zealand. That could have been what made the difference in result.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " wombat457 said:\n\n\n\n\t\t\tA little while ago I decided to cook a traditional Aussie Lamb Roast. I followed the basic instructions, cooking times and temps, and it looked great when done BUT was really dry and not as moist as I recall the lamb roasts my mother cooked. Any iodea what I did wrong?\n\t\t\nClick to expand...\n\nyou overcooked it, the internal temp is what you should watch not the clock.\n120f rare, 135f med, 145 well.\nif you don't have a meat thermometer you can stick a steel skewer in and place it on your bottom lip , just warm is rare.", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " Jusa said:\n\n\n\n\t\t\tI'm going to guess the Aussie dude knows the difference between lamb and mutton (or goat)!\n\t\t\nClick to expand...\n\nObviously!\nI was just referring to the situation in my part of the world", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " I agree with gerardj, you overcooked it.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " I'm another vote in that it was overcooked. \nIf there is any leftover you could, as mentioned , cube and sauce/gravy it. Or grind it up, add onion, also ground or grated, add some small cubed cooked potato, pan fry.... You've got HASH!\n\n\n\ntaxlady said:\n\n\n\n\t\t\tDid you buy US raised lamb? Or Australian? Or New Zealand? I have heard / read that there is a big difference between US raised lamb and that raised in Australia and New Zealand. That could have been what made the difference in result.\n\t\t\nClick to expand...\n\nI've heard that from some people too, unfortunately no seems to be able to say \"what\" those differences are. The breed? the air? the grass?\nI've had both Canadian and New Zealand chops, but far enough apart I found no discernable difference other than I served one herb rubbed and one with Mint sauce.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Pulled lamb is cooked longer with added moisture. It does depend on the cut, also. For pulled lamb there has to be enough fat/marbling, much like a pork roast (shoulder or butt).", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " Typically, American raised lamb is bigger and milder tasting than Australian raised lamb. This is due to its diet. American raised lamb may be grass fed but is also fed grain. Australian (and New Zealand) raised lamb is just grass fed.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " For roasted lamb, a person favorite btw I use leg of lamb. I'll debone it and you can buy it deboned and remove larger fat deposits, then I'll butterfly to ensure it's approximately the same thickness and then generally marinade in evoo, garlic, herbs and some lemon for 8 to 24 hours. I'll also dry rub with different spice blends. I like to grill (on the barbie) over the highest heat to generate a crispy crust and I pull it at around 120-130 degrees F.", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: What does NOS mean?", "loss": false, "prefix": null }, { "from": "human", "value": " an Indian recipe calls for green cities NOS. What mean?", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " NOS means \"not otherwise specified\" so use whatever hottish green chili pepper you have access to\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tIndian Green Chiles\n\t\t\t\t\t\n\nA quick guide to Indian Green Chili Peppers - where to buy, how to store & prep so they can last you for weeks and also save on prep time. #ministryofcurry #cooking101\n\n\n\n\n\t\t\t\t\tministryofcurry.com", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Shall I or shouldn't I...\nAh well\nNederlandse Omroep Stichting\n(Dutch broadcasting cooperation) \n\nIt could be, maybe, not likely...", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " Can you link the recipe?", "loss": true, "prefix": "pictonguy:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How important is it to cook using an iron frying pan", "loss": false, "prefix": null }, { "from": "human", "value": " I noticed some recipes call for a iron frying pan stressing that it is important. Why can't any old pan due?\nI have a iron pan but the rust is too deep to get out.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Are they asking because it then goes into the oven? Could just be its ability to hold heat evenly.\nI'm sure there are several perfectly good reasons. Unless I know the recipe I don't think I could hazard a guess.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " \"...iron pan...\" is the full version \"...cast iron pan...\"?\nthe usual reason is the \"heat holding\" thing....\n\nas for 'the rust' - that's iron oxide - clean it up and launch it into service.\nabsolutely no \"health threat\" - and regular use keeps up your iron intake so you don't have to eat so much spinach . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " You can cook your meals in other kinds of pans. Use what you have.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Thank you Andy. Sorry georgevan, I didn't answer your direct question. \n\nNo, it is not horribly important to use a cast iron pan. \n\nWould be nice, but as Andy says, use what you have and are comfortable with.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " It depends on the recipe. I would make pasta and seared steak in a stainless steel pan, but not cornbread.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I am in the minority, but I am not a huge fan of cast iron pans. I have a couple and use them occasionally, but normally just use a stainless steel skillet. Like Andy said, use what you have/want.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " I love my cast iron, although it is coated, so it is easier to maintain. \n\nBut, I don't use it for everything. What is does best is get HOT and retain heat better. I like it for braising and swimming. Like GG, I use it for baking cornbread. It is great for putting a fast sear on meats -- I use it to sear steaks and chops cooked sous vide.\n\nFor things like eggs, I prefer a non-stick pan by a long shot. \n\nMy substitution to cast iron would be stainless trim-ply, like All Clad. \n\nCD", "loss": true, "prefix": "caseydog:" }, { "from": "human", "value": " I have a bunch of enamelled cast iron pans. I use them a lot, but I also use stainless and a non-stick pan. I tend to use those cast iron pots for things that work better with more uniform heat. For a recipe where you need to be able to lower the heat quickly, I will won't use the cast iron. Its thermal inertia is too high. I didn't write \"or raise the temperature quickly\" because, I have an electric stove and nothing is going to get hot quickly on that stove.\n\nIf the recipe is from a reliable source and they stress the importance of using cast iron, they may be right. But do think about why. Some recipes from more random sources may not need cast iron. It could just be a whim of the person presenting the recipe or because their grandmother always used cast iron for it.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " georgevan - we've all pretty much said the same thing, some of us love, some couldn't care one way or the other. Many don't use because they are very heavy. I love and use all mine - but I think twice when I have to tip a large one to transfer foods to another dish. It is hot, heavy and extremely awkward. Not as young as I used to be! \n\n\n\ndcSaute said:\n\n\n\n\t\t\t\"...iron pan...\" is the full version \"...cast iron pan...\"?\nthe usual reason is the \"heat holding\" thing....\n\nas for 'the rust' - that's iron oxide - clean it up and launch it into service.\nabsolutely no \"health threat\" - and regular use keeps up your iron intake so you don't have to eat so much spinach . . .\n\nClick to expand...\n\n'Back in the day' when most main meals were cooked in cast iron - it was rare people suffered from iron deficiency. \n\nand an elbow assisted good scrubbing with an SOS pad will take care of the rust. If it is really pitted, probably might need a grinding. \n\nSo there yuh go! To do or not to do... that is the answer!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " don't own one, wouldn't buy one, too heavy.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " i have 12 of them (partially due to my mom and MIL) and use them nearly every day.\n\nA kitchen workhorse.", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Lucky you! I'm still kicking myself for the ones I lost.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I have 1, gave away 3 that I found used over the years. I pretty much never use the one I have left. I use carbon steel, copper and stainless. I do use cast iron baking molds all the time though including 1 bread charger.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\t. I do use cast iron baking molds all the time though including 1 bread charger.\n\t\t\nClick to expand...\n\nWhat's 'a bread charger'?", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " Im lucky as the ones I inherited from mom and MIL are Wagners and Griswolds. My own are mostly Lodge.\n\nThe older ones are lighter", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tWhat's 'a bread charger'?\n\t\t\nClick to expand...\n\nA bread oven basically. It's like a fry pan with a domed lid.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Georgeous, had never seen one before.", "loss": true, "prefix": "dragnlaw:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is it important to wash chicken before cooking?", "loss": false, "prefix": null }, { "from": "human", "value": " I see on yt recipes that some do and some don't.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " The USDA recommends against washing chicken because doing so can spread pathogens on the surface in and around the sink, which then has to be sanitized. I have never washed chicken.", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " NO! You should never wash chicken. It can spread more bacteria than just handling it. Cooking properly will kill anything that needs killin'.", "loss": true, "prefix": "Silversage:" }, { "from": "gpt", "value": " Of course, don't lick the sink, faucet or taps and especially don't lick your fingers, knives or bread board.... and you should be just fine.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " georgevan said:\n\n\n\nI see on yt recipes that some do and some don't. \n\nClick to expand...\n\nrestaurants don't.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " I wash mushrooms and that's about it.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "human", "value": " Lord almighty. NEVER wash chicken or any meat.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Washing chickens probably came into play when people were plucking their own. After singeing it was possible to sluice off the left over bits of burnt feathers and loose fuzzies left. But in them thar days running water was probably a pump at the sink or in the back yard. More likely the bird got dumped up and down in a bucket. \n\nOther than that, I have no idea why anyone would ever even want to in the first place! I know there were times mom used to rub down a bird with lemon juice, but certainly not always.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I think with all the crap they put on chicken these days, like ammonia and other stuff, I'd wash my chicken. I mean, you can do it carefully by just pouring a glass of water over it and I always clean in and around my sinks anyway every time I do dishes, so that's not so hard to do after washing a chicken. But that's just me.", "loss": true, "prefix": "rodentraiser:" }, { "from": "gpt", "value": " i think, don't know for certain, they spray it with a weak bleach solution to kill bacteria, its illegal to import into the uk for that reason.", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " The current science says it's cleaner not to wash chicken or other meat that you have bought from the store. It is, however, an culturally loaded question. \n\nWe didn't wash the snowshoe hare that we ate a lot when I lived in the country. But, if the intestines got unintentionally cut or damaged while cleaning a hare, the contaminated area got rinsed a whole lot.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I can't say I've never washed chicken because my mom always said to do that. So in my late teens/early 20's while living at home with mom, I would literally wash whole chickens in the sink, taking care to rinse out the main cavity, as well as down inside the neck. \n\nBut since moving out and living on my own (meaning without mom) I stopped doing that and haven't washed a chicken - or chicken parts - since.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I grew up in the 1950s and 60s. I think most people washed meat before using it. I know my mum did and I did it too. I quit washing meat when a friend said that she didn't do it because, it made the meat go slimy. I had never heard of that, but eventually figured out that she must have been washing the meat before storing it in her fridge, while I washed it before use. But, it made me think. If she wasn't getting sick from not washing the meat, then why should I bother? If there were any pathogens on the meat, cooking would kill them. It's only in this millennium that I learned that science deems it a bad idea to wash meat, not just an unnecessary thing to do.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Yes, forgot about the cavity part of whole chickens. Rinsing removed a lot of blood that pooled there not to mention bits and pieces of other organs that invariably rinsed out as well.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tYes, forgot about the cavity part of whole chickens. Rinsing removed a lot of blood that pooled there not to mention bits and pieces of other organs that invariably rinsed out as well.\n\t\t\nClick to expand...\n\nOh yeah, rinsing away the ooky bits. I remember that, now.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tYes, forgot about the cavity part of whole chickens. Rinsing removed a lot of blood that pooled there not to mention bits and pieces of other organs that invariably rinsed out as well.\n\t\t\nClick to expand...\n\nYep, that was my mom's reasoning for doing that. So in those days, I just thought it was the normal thing to do. But now I just take a whole chicken out of its packaging, remove anything that may be included with the bird, salt the cavity and start the prepping process for... well, however I plan to cook it.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I'm just remembering the way chickens looked when you got them home from the grocery store. They did not look as tidied up as the ones we get now. I haven't had to pull bits of feather out of chicken skin in donkeys' years. I haven't had to singe a chicken either. There were usually also more interesting, usable bits in the cavity.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tI'm just remembering the way chickens looked when you got them home from the grocery store. They did not look as tidied up as the ones we get now. I haven't had to pull bits of feather out of chicken skin in donkeys' years. I haven't had to singe a chicken either. There were usually also more interesting, usable bits in the cavity.\n\nClick to expand...\n\nSo true! I recall removing many of the internal parts of the chicken, such as the heart, kidneys, liver (my personal favorite) and even the neck, as well as other bits I couldn't really identify. These days, however, most chicken packaging states that no giblets are included, which is disappointing.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " rodentraiser said:\n\n\n\n\t\t\tI think with all the crap they put on chicken these days, like ammonia and other stuff, I'd wash my chicken. I mean, you can do it carefully by just pouring a glass of water over it and I always clean in and around my sinks anyway every time I do dishes, so that's not so hard to do after washing a chicken. But that's just me.\n\t\t\nClick to expand...\n\nits the crap they feed them, offal, heads, feet etc are all ground up and mixed in the feed, poultry lacks the ability to metabolize it. \n\nI remember when it was safe to store eggs unrefrigerated, today the salmonella is already in the egg when its laid.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tIt's only in this millennium that I learned that science deems it a bad idea to wash meat, not just an unnecessary thing to do.\n\t\t\nClick to expand...\n\nthey interview people who get salmonella poisoning and handling raw turkey is a big one, the more its handled the higher the risk, washing it does nothing but increase risk.", "loss": true, "prefix": "gerardj:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is tomato puree the same thing as pureed tomatoes?", "loss": false, "prefix": null }, { "from": "human", "value": " it may seem obvious that it is but I have to know for sure before I use tomato puree in my cheesy meatball recipe. Actually the recipe calls for mariana sauce but I am going to us tomato puree because that is what I have on hand.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Tomato puree is pureed tomato. \n\nFor your recipe, you should add the seasonings used in a marinara sauce to your puree. Google marinara recipe.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Andy M. said:\n\n\n\n\t\t\tTomato puree is pureed tomato.\n\nFor your recipe, you should add the seasonings used in a marinara sauce to your puree. Google marinara recipe.\n\t\t\nClick to expand...\n\nThanks for the advice", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " Andy M. said:\n\n\n\n\t\t\tTomato puree is pureed tomato.\n\nFor your recipe, you should add the seasonings used in a marinara sauce to your puree. Google marinara recipe.\n\t\t\nClick to expand...\n\nNow I have to figure how much seasoning I should use for one cup of puree", "loss": true, "prefix": "georgevan:" }, { "from": "human", "value": " taste it to see if you lilke it!", "loss": true, "prefix": "HeyItsSara:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Where do you buy plastic bags closing clips?", "loss": false, "prefix": null }, { "from": "human", "value": " i usually buy from ikea but look for alternativs\n\ntnx", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " I have never \"bought\" closures of any kind. I re-use twist ties or bread closure tags.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " I use binder clips from my office.", "loss": true, "prefix": "HeyItsSara:" }, { "from": "gpt", "value": " I'm retired so I don't have an office to steal supplies from any more. I buy binder clips from Office Depot. They're fairly cheap (less than 10 bucks American for a box of 12 large), they come in different sizes, and they're metal that doesn't normally break, so it is a one-time expense.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " we've had multiple sources/supplies of \"plastic clips\"\nwithout exception, they all break.\n\nbought some stainless steel clips (I get the wide, but various 'widths' available)\nfrom Amazon\n\n\n\n\t\t\tAmazon.com\n\t\t\n\n\nthey are stainless steel, they never break or crack . . .", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " Heere's your best buy, a box of 200 in mini, small, medium and large, assorted colours, for $12.88 USD at Amazon.com. I am tempted to buy those my own damn self!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Amazon.com\n\t\t\t\t\t\n\n\n\n\n\n\t\t\t\t\twww.amazon.com\n\t\t\t\t\n\n\n\n\n\n\n\nnot sure why picture did not come thru, but it is closepins.", "loss": true, "prefix": "CharlieD:" }, { "from": "gpt", "value": " Sir_Loin_of_Beef said:\n\n\n\n\t\t\tHeere's your best buy, a box of 200 in mini, small, medium and large, assorted colours, for $12.88 USD at Amazon.com. I am tempted to buy those my own damn self!\n\t\t\nClick to expand...\n\nNice! Love the different colors.", "loss": true, "prefix": "Linda0818:" }, { "from": "human", "value": " I get plastic bag closers at the dollar store. I started off with some Italian ones that cost a couple of dollars each, but after 25 years or so, they still hold up the best and turned out to be a good deal. The ones I get from Dollarama look like this, but I get four different sizes. This style of bag closer does a pretty darned good job of making an airtight seal.\n\n\n\n\n\nI found the picture here:\n\n\n\n\t\t\thttps://www.amazon.co.uk/kitchen-Craft-20-Piece-Plastic-Multi-Colour/dp/B000YJBLRI?th=1\n\t\t\n\n\nSometimes we use clothes pins or stainless steel clips, but not as often and for limited applications.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Stick with Ikea. Their's are the cheapest", "loss": true, "prefix": "Silversage:" }, { "from": "human", "value": " What kind of clips do you get at Ikea?", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " I just make a knot in the bag", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tWhat kind of clips do you get at Ikea?\n\t\t\nClick to expand...", "loss": true, "prefix": "Silversage:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Butcher Paper Conundrum: Meat Sticking Issues during Smoking", "loss": false, "prefix": null }, { "from": "human", "value": " Hi... Everyone!\nWhile smoking meats on butcher paper, I've encountered a problem with the meat sticking. \n\nLooking for insights and tips from the BBQ enthusiasts on how to prevent this issue and ensure a smooth smoking process.", "loss": false, "prefix": "JustinJames:" }, { "from": "gpt", "value": " I don't use butchers paper but...\nJust thinking\nDon't you generally smoke meat on the grid and wrap in butcher paper just before or during the stall?\nOtherwise, if you want to use it earlier (but why?), maybe grease it.\n\nWhen cooking on high heat, sticking is prevented by the grid being hot. At low heat, this will not be the case, so maybe you just need to accept it?\n\nHopefully the more knowledgable butcher paper smokers will chime in to enlighten us", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Do you mean after pulling and wrapping, then sticking after you put the meat back on? If so, maybe give the grate a quick scrape and clean before putting the meat back on, maybe even give the grates a quick oil with an oil moistened paper towels and tongs.\n\nIf you are talking about the meat itself sticking to the paper, just take a paper towel moistened with oil and rub the paper before wrapping.\n\nWe've never had either problem, but that's how I would go about solving.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " We don't use butcher paper for smoking. Problem solved", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " I know battling sticky butcher paper can be the pits, so I wanted to share some tricks I've picked up to keep your meat gliding.\n\nFirst things first, drying is key. Give that meat a good pat-down with paper towels before wrapping it up. We're aiming for \"just right,\" not Sahara desert dry. Next, paper matters. Grab unbleached butcher paper – the good stuff. Cheap paper might tear and stick easier. Think of it as a sturdy hug for your juicy goodness.\n\nSpeaking of hugs, wrap meat in butcer paper like a cozy sweater. No air pockets allowed! This helps heat and smoke distribute evenly and keeps things from sticking. And, fat is your fault riend. Place the meat with the fatty side facing up. As it cooks, the fat melts and bastes the meat, adding another layer of anti-stick goodness.\n\nKeeping things steady is vital, temperature that is. Consistent smoker heat is your bestie. Avoid those wild swings that can wreak havoc on your paper-meat partnership. Use a meat thermometer – your trusted ally in the fight against sticking.\n\nFinally, give the meat some downtime. Let it rest wrapped for a bit after smoking. This helps juices redistribute and prevents that sticky shock when you unwrap it.\n\nBonus tip: be a rub alchemist! Experiment with different rubs and seasonings. Some might be naturally less prone to sticking than others. And lastly, don't forget the moisture magic. A spritz or mop with a yummy liquid during smoking adds flavor and creates a barrier against the enemy.\n\nWith these tricks in your arsenal, you'll conquer the butcher paper beast and emerge victorious with succulent, beautifully smoked meat. Happy smoking!", "loss": true, "prefix": "Albert2:" }, { "from": "gpt", "value": " Albert2 said:\n\n\n\n\t\t\tBonus tip: be a rub alchemist! Experiment with different rubs and seasonings. Some might be naturally less prone to sticking than others. And lastly, don't forget the moisture magic. A spritz or mop with a yummy liquid during smoking adds flavor and creates a barrier against the enemy.\n\t\t\nClick to expand...\n\nAre you suggesting to baste or spritz the paper? Or are you supposed to unwrap; spritz or baste; and then wrap the meat up again?", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " try quilon treated paper, nothing sticks.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " I don't use butcher paper for smoking. I use zig-zags.", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Why are triglycerides listed as an ingredient in some foods/drinks?", "loss": false, "prefix": null }, { "from": "human", "value": " What role do triglycerides play in food science? I know in the blood one doesn't want high triglycerides made from sugars, but what are straight up triglycerides used for as a listed ingredient?", "loss": false, "prefix": "Cooking4Fun:" }, { "from": "gpt", "value": " Triglycerides are a type of fat found in our blood.\nThey are created when eating more food=energy than is necessary and that energy is stored in fat cells. When you need the energy, the triglycerides provide it. https://www.mayoclinic.org/diseases...olesterol/in-depth/triglycerides/art-20048186\n\nTriglycerides are not an ingredient in your food. Triglycerides are created when food is quickly digested, from sugar, processed foods, fruit juice, alcohol, anything that digests quickly. To slow that digestion adding vegetables, fruit, grains, nuts, seeds, legumes will slow down the digestion so that triglyceride numbers will be lower. \n\n\n\n\n\t\t\tHigh triglycerides are often a sign of other conditions that increase the risk of heart disease and stroke, including obesity and metabolic syndrome — a cluster of conditions that includes too much fat around the waist, high blood pressure, high triglycerides, high blood sugar and abnormal cholesterol levels.\n\t\t\nClick to expand...\n\nAre you thinking of transfat as an ingredient in food?", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Are you maybe thinking of mono- or diglycerides? From What Are Monoglycerides and Are They Safe to Consume?\n\n\n\n\t\t\tMono- and diglycerides help oil and water to blend. Because of this, they can be used to improve the texture or consistency of foods. For example, they help:\n\nimprove the consistency of margarine\nprevent the oil in peanut butter from separating, give ice cream a creamier consistency, reduce stickiness in candy. \nIn processed meats and sausages, they help to ensure fat is well-distributed.\n\nThey’re added to baked goods to slow the staling process. They also improve texture, ensuring bread is doughy and elastic.\n\t\t\nClick to expand...", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " Thank you @blissful and @GotGarlic. I was left scratching my head as to how to reply to this thread.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tTriglycerides are a type of fat found in our blood.\nThey are created when eating more food=energy than is necessary and that energy is stored in fat cells. When you need the energy, the triglycerides provide it. https://www.mayoclinic.org/diseases...olesterol/in-depth/triglycerides/art-20048186\n\nTriglycerides are not an ingredient in your food. Triglycerides are created when food is quickly digested, from sugar, processed foods, fruit juice, alcohol, anything that digests quickly. To slow that digestion adding vegetables, fruit, grains, nuts, seeds, legumes will slow down the digestion so that triglyceride numbers will be lower.\n\n\nAre you thinking of transfat as an ingredient in food?\n\t\t\nClick to expand...", "loss": true, "prefix": "Cooking4Fun:" }, { "from": "gpt", "value": " That is very interesting, mixed triglycerides on a food label. First time I've ever seen that. \n\n\n\n\t\t\tVegetable fats and oils are all triglycerides, which contain a glycerol (\n\n) three carbon \"backbone\" with 3 long chain \"fatty acids\" attached through ester linkages, as in the figure below. The actual shape is shown in the Jmol model, which can be rotated with the mouse. Triglycerides are called \"fats\" when they're solids or semisolids, and \"oils\" when they're liquids.\n\t\t\nClick to expand...\n\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\t3.2.3: Everyday Life- Why Fats Don't Add Up on Food Nutrition Labels\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tchem.libretexts.org\n\t\t\t\t\n\n\n\n\nThen I would go with mixed triglycerides as fat and oil. I think when a nutrition label's ingredient lists them, they are purposefully not listing the specific type of fat or oil, or being vague, which is very strange and evasive.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tThat is very interesting, mixed triglycerides on a food label. First time I've ever seen that.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\t3.2.3: Everyday Life- Why Fats Don't Add Up on Food Nutrition Labels\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tchem.libretexts.org\n\t\t\t\t\n\n\n\n\nThen I would go with mixed triglycerides as fat and oil. I think when a nutrition label's ingredient lists them, they are purposefully not listing the specific type of fat or oil, or being vague, which is very strange and evasive.\n\t\t\nClick to expand...\n\nI'll go along with that. I've also never seen \"mixed triglycerides\" on an ingredient label. \n\nMaybe not so strange, science is science but generally never used in this context, or at least I don't remember seeing them referred to this way before.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Cooking4Fun said:\n\n\n\n\t\t\tWhat role do triglycerides play in food science? I know in the blood one doesn't want high triglycerides made from sugars, but what are straight up triglycerides used for as a listed ingredient?\n\t\t\nClick to expand...\n\nAnyway, yeah elevated trigs in the blood is not ideal. High triglycerides is an indicator that someone is consuming a lot of sugar and most trigs are stored from fructose metabolism which is around half of conventional sucrose. It's a little more complicated than that but these stored trigs are also stored as VLDL which are the problematic aspect of LDL, not what we want happening within the body and generally when a person has elevated triglycerides they also have lower HDL and their inflammatory markers are also higher when testing their CRP which is their C-reactive protein blood marker, which these are by far the best indicators for heart disease without getting a coronary calcium scan. Most people that consume the SAD diet and have Insulin resistance, diabetes, fatty liver will have this trifecta, which should be monitored very closely imo.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " blissful said:\n\n\n\n\t\t\tThat is very interesting, mixed triglycerides on a food label. First time I've ever seen that.\n\n\n\n\n\n\n\n\n\n\t\t\t\t\t\t3.2.3: Everyday Life- Why Fats Don't Add Up on Food Nutrition Labels\n\t\t\t\t\t\n\n\n\n\n\n\n\t\t\t\t\tchem.libretexts.org\n\t\t\t\t\n\n\n\n\nThen I would go with mixed triglycerides as fat and oil. I think when a nutrition label's ingredient lists them, they are purposefully not listing the specific type of fat or oil, or being vague, which is very strange and evasive.\n\t\t\nClick to expand...\n\nKnow what the purpose might be in Gatorade or a gluten-free recipe?", "loss": true, "prefix": "Cooking4Fun:" }, { "from": "gpt", "value": " I don't know but will guess. In some foods oils are used on the machinery to make the items move more smoothly on conveyer belts, or not stick to pans or racks-dried fruits, nuts, baked goods. Sometimes in liquids there are oils added for mouth feel or as an emulsifier so they don't separate.", "loss": true, "prefix": "blissful:" }, { "from": "human", "value": " Your body will make triglycerides. The trouble happens when it makes or takes in too many of them.\n\nTriglycerides are composed of three fatty acids held together by a naturally-occurring alcohol called glycerol - so THREE fatty acids aka TRI attached to the glycerol - triglyceride. They are used to transport fatty acids and storying fatty acids in your body. You get triglycerides in two ways: Your body can make them or they are given up by the food choices we make. I can give the biochemical breakdown or process if anyone wishes, but the Cliff Note version is that these molecules are HUGE and your intestines cannot absorb them as is. So they are broken down and are reabsorbed by your intestinal cells before being sent out in your blood stream in little packages throughout your body. Your bodily tissue cells will then remove the triglycerides from the shipping packages to use the molecules to burn for energy or store them as fat. (Fun fact, these shipping packages called chylomicrons are plentiful after a meal. Since they are full of fatty triglyceride molecules, the lab makes you fast for 12 hours before conducting a lipid panel blood test!) \n\nIf the triglyceride levels are consistently high, there is \"too much fat\" in your body which can lead to cardiovascular disease or even pancreatitis. OR it can also lead to complications such as Type II diabetes, kidney diseases, etc. Eating sugary food and drinks, refined sugars and grains, alcohol, and high calorie foods can all lead to high triglycerides. (So no twinkies and coca-cola if you need to bring them down!) Most of us know what to eat to bring them down. Another fun fact, studies have shown the daily oatmeal whether it is overnight oats or regular oatmeal can help get your numbers moving in the right direction as well as help with cholesterol. \n\nNow I feel guilty for my diet of donuts today. Geesh.", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Oh boy, haven't been a very good Oatmeal Eater lately. \n\n\n\nGuess I'd better get back on the wagon!", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " Kathleen said:\n\n\n\n\t\t\tYour body will make triglycerides. The trouble happens when it makes or takes in too many of them.\n\nTriglycerides are composed of three fatty acids held together by a naturally-occurring alcohol called glycerol - so THREE fatty acids aka TRI attached to the glycerol - triglyceride. They are used to transport fatty acids and storying fatty acids in your body. You get triglycerides in two ways: Your body can make them or they are given up by the food choices we make. I can give the biochemical breakdown or process if anyone wishes, but the Cliff Note version is that these molecules are HUGE and your intestines cannot absorb them as is. So they are broken down and are reabsorbed by your intestinal cells before being sent out in your blood stream in little packages throughout your body. Your bodily tissue cells will then remove the triglycerides from the shipping packages to use the molecules to burn for energy or store them as fat. (Fun fact, these shipping packages called chylomicrons are plentiful after a meal. Since they are full of fatty triglyceride molecules, the lab makes you fast for 12 hours before conducting a lipid panel blood test!)\n\nIf the triglyceride levels are consistently high, there is \"too much fat\" in your body which can lead to cardiovascular disease or even pancreatitis. OR it can also lead to complications such as Type II diabetes, kidney diseases, etc. Eating sugary food and drinks, refined sugars and grains, alcohol, and high calorie foods can all lead to high triglycerides. (So no twinkies and coca-cola if you need to bring them down!) Most of us know what to eat to bring them down. Another fun fact, studies have shown the daily oatmeal whether it is overnight oats or regular oatmeal can help get your numbers moving in the right direction as well as help with cholesterol.\n\nNow I feel guilty for my diet of donuts today. Geesh.\n\t\t\nClick to expand...\n\nNice post Kathleen. Are you in the medical field, just curious.\n\nI just want to expand on your post.\n\nSweet taste was an evolutionary adaption of early hominins and homo sapiens where it was an advantage as it allowed them to store fat for times of scarcity and limited food availability especially for people living above the 39th parallel where winter was a pretty devastating food scarcity time event. It's part of the \"optimal foraging theory\" where foragers gathered food sources that created the least amount of time for the most calories collected.\n\nHumans seek out natural sources of sweet like fruit, berries and honey which were also seasonal and only available for very short periods of time when compared over a 1 year time line. This plus our adaption from our closest ancestor, chimpanzees to actually put on body fat in the 20 to 30% mark where chimps are only 3 or 4% body fat allowed us to go quite a while, weeks actually or more without eating anything, so it's a big adaptive advantage when humans decided to populate the globe around 300,000 years ago.\n\nThe advent of agriculture did change the way humans consumed sugar, especially with the cultivation of crops like sugarcane and sugar beet. Where that adaption was an advantage it's now in modern times the main cause of non communicable diseases in most populations that consume a diet that closely resembles anything that looks like the Standard American Diet where over 70% of the population consume this diet which also comprises of over 75% from processed foods with 60% being ultra processed foods mostly comprised of refined carbs, sugar, salt and refined seed oils.\n\nThe human body is not designed to handle the chronic intake levels of sugar which overwhelms the liver which causes pretty much all the non communicable diseases associated with it like insulin resistance, fatty liver, PCOS, high blood pressure, cancer, cardiovascular disease, dementia and lately Alzheimer's.\n\nThis is of course pretty easily preventable if we do a few things, and one is consume sugar in moderation from natural sources, consume less processed foods and more foods from natural sources. Basically consume a whole food diet as much as you can and personally I default to the 80/20 rule and that works for me, and I'm also low carb.\n\nThe other point I want to make is on your comment \"studies have shown the daily oatmeal whether it is overnight oats or regular oatmeal can help get your numbers moving in the right direction as well as help with cholesterol.\"\n\nAll of these studies are epidemiological, so basically observational, which is fine if it generates more studies or conversation but to make health claims is probably not really warranted. Yeah, lucky charms and fruit loops with marshmallows was probably not the smartest thing the AHA got behind and promoted as healthy. Anyway back to oatmeal. We need to look through the lens of context and dosage. If oatmeal is replacing a diet where the person is consuming a really terrible SAD diet, then yes consuming oats will generate improved blood markers. Not so much if a person is eating a diet that is basically a whole food diet that focuses on protein and consume fewer carbs and generally don't consume any grains, like a low carb diet, then consuming oatmeal will not have those same effects and will actually increase blood sugar causing a rise in insulin to then store in the liver as a triglyceride. sorry for the long post, which I'm sure is pretty boring for most people.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Just kidding, well said, at least for the parts I understood.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " pictonguy said:\n\n\n\n\t\t\tNice post Kathleen. Are you in the medical field, just curious.\n\nI just want to expand on your post.\n\nSweet taste was an evolutionary adaption of early hominins and homo sapiens where it was an advantage as it allowed them to store fat for times of scarcity and limited food availability especially for people living above the 39th parallel where winter was a pretty devastating food scarcity time event. It's part of the \"optimal foraging theory\" where foragers gathered food sources that created the least amount of time for the most calories collected.\n\nHumans seek out natural sources of sweet like fruit, berries and honey which were also seasonal and only available for very short periods of time when compared over a 1 year time line. This plus our adaption from our closest ancestor, chimpanzees to actually put on body fat in the 20 to 30% mark where chimps are only 3 or 4% body fat allowed us to go quite a while, weeks actually or more without eating anything, so it's a big adaptive advantage when humans decided to populate the globe around 300,000 years ago.\n\nThe advent of agriculture did change the way humans consumed sugar, especially with the cultivation of crops like sugarcane and sugar beet. Where that adaption was an advantage it's now in modern times the main cause of non communicable diseases in most populations that consume a diet that closely resembles anything that looks like the Standard American Diet where over 70% of the population consume this diet which also comprises of over 75% from processed foods with 60% being ultra processed foods mostly comprised of refined carbs, sugar, salt and refined seed oils.\n\nThe human body is not designed to handle the chronic intake levels of sugar which overwhelms the liver which causes pretty much all the non communicable diseases associated with it like insulin resistance, fatty liver, PCOS, high blood pressure, cancer, cardiovascular disease, dementia and lately Alzheimer's.\n\nThis is of course pretty easily preventable if we do a few things, and one is consume sugar in moderation from natural sources, consume less processed foods and more foods from natural sources. Basically consume a whole food diet as much as you can and personally I default to the 80/20 rule and that works for me, and I'm also low carb.\n\nThe other point I want to make is on your comment \"studies have shown the daily oatmeal whether it is overnight oats or regular oatmeal can help get your numbers moving in the right direction as well as help with cholesterol.\"\n\nAll of these studies are epidemiological, so basically observational, which is fine if it generates more studies or conversation but to make health claims is probably not really warranted. Yeah, lucky charms and fruit loops with marshmallows was probably not the smartest thing the AHA got behind and promoted as healthy. Anyway back to oatmeal. We need to look through the lens of context and dosage. If oatmeal is replacing a diet where the person is consuming a really terrible SAD diet, then yes consuming oats will generate improved blood markers. Not so much if a person is eating a diet that is basically a whole food diet that focuses on protein and consume fewer carbs and generally don't consume any grains, like a low carb diet, then consuming oatmeal will not have those same effects and will actually increase blood sugar causing a rise in insulin to then store in the liver as a triglyceride. sorry for the long post, which I'm sure is pretty boring for most people.\n\t\t\nClick to expand...\n\nHi Pictonguy.\n\nRegarding your final paragraph - I don't enjoy porridge, but I have it every so often as it is supposed to be so healthy - usually with some flaked almonds and some homemade rosehip syrup to make it palatable. I eat a pretty balanced diet generally and cook most things myself. (I eat plenty of nuts and seeds and don't have a sweet tooth, so direct sugar intake is not too bad.)\n\nAre you saying I needn't bother eating porridge as it won't make any difference really? I would happily stop eating porridge!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " KatyCooks said:\n\n\n\n\t\t\tHi Pictonguy.\n\nRegarding your final paragraph - I don't enjoy porridge, but I have it every so often as it is supposed to be so healthy - usually with some flaked almonds and some homemade rosehip syrup to make it palatable. I eat a pretty balanced diet generally and cook most things myself. (I eat plenty of nuts and seeds and don't have a sweet tooth, so direct sugar intake is not too bad.)\n\nAre you saying I needn't bother eating porridge as it won't make any difference really? I would happily stop eating porridge!\n\t\t\nClick to expand...\n\nDidn't you use white flour to make hamburger buns? Is white flour and white bread a regular part of your diet? The oats are healthier than that. Or you could substitute wholemeal flour and breads instead of the oats. BTW, oats are tasty as an addition to bread recipes.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " This is where sometimes it is better not to dive into science too deep. Things are too easily misconstrued.\nNo, Katy, I honestly don't think you should stop.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " I did indeed use white flour for the hamburger buns Taxy. But that was a very rare event. Mostly I use multiseed/multigrain bread (not home made). I very rarely eat cakes, biscuits or chocolates and my favourite snacks are nuts of all varieties. I'm not against oats at all, just that if it's not that beneficial, I can stop eating something in a form I don't enjoy!", "loss": true, "prefix": "KatyCooks:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\n\t\t\tThis is where sometimes it is better not to dive into science too deep. Things are too easily misconstrued.\nNo, Katy, I honestly don't think you should stop.\n\t\t\nClick to expand...\n\nThis is a fascinating thread don't you think Dragn? I have been interested in food and nutrition ever since my school days of \"Home Economics\". Balance has been my keyword - not too much of anything - and as much variety as possible - but also a little treat every so often so you don't feel deprived. Works for me!", "loss": true, "prefix": "KatyCooks:" }, { "from": "gpt", "value": " \"All of these studies are epidemiological, so basically observational, which is fine if it generates more studies or conversation but to make health claims is probably not really warranted.\"\n\nI can't agree with this statement because of all the study of regions in the world where people live longer and healthier lives, like the blue zones. They are an example of a more successful people and their more healthy diet/activities, than the American standard diet and lifestyle. If healthier is a measure of less disease and longer lives, then the blue zones are healthier.\nThe china study, also a study of some areas of china at the time of the study, some regions had more or less disease and their diets and activities made a difference. The china study was also observational.\n\nFollow whatever examples you want to. It's your health. Be empowered to take charge of your health. You have free will.\n\nPeople live their lives by following examples, that is one of the reasons families have similar disease rates. They eat and cook what their parents ate and cooked. Genetics is one factor but environment (eating and cooking like your parents) pulls the trigger on disease for a majority of common diseases.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Best place to buy a cast iron frying pan", "loss": false, "prefix": null }, { "from": "human", "value": " I assume that there are different grades of cast iron pans to be considered", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Go to Target or WalMart and buy a Lodge cast iron skillet", "loss": true, "prefix": "jennyema:" }, { "from": "human", "value": " Or, you know, Google and stuff…", "loss": true, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " the old stuff is good - usually better than the new stuff.\nsometimes you'll find a real bargain at junk shops and yard sales.\nI found a 10\" Griswald for $10 - but at a dealer / antique shop it's likely they know the stuff is more valuable . . .\n\nhere's a good guide of brands to look for and things to watch\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Kitchn’s Guide to Buying Vintage Cast Iron Cookware\n\t\t\t\t\t\n\nOnce you go vintage, you'll never go back.\n\n\n\n\n\t\t\t\t\twww.thekitchn.com", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " dcSaute said:\n\n\n\n\t\t\tthe old stuff is good - usually better than the new stuff.\nsometimes you'll find a real bargain at junk shops and yard sales.\nI found a 10\" Griswald for $10 - but at a dealer / antique shop it's likely they know the stuff is more valuable . . .\n\nhere's a good guide of brands to look for and things to watch\n\n\n\n\n\n\n\n\n\t\t\t\t\t\tThe Kitchn’s Guide to Buying Vintage Cast Iron Cookware\n\t\t\t\t\t\n\nOnce you go vintage, you'll never go back.\n\n\n\n\n\t\t\t\t\twww.thekitchn.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nThanks for the link", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " jennyema said:\n\n\n\n\t\t\tGo to Target or WalMart and buy a Lodge cast iron skillet\n\t\t\nClick to expand...\n\nDo this. \n\nCast Iron pans now come pre-seasoned so you can start cooking right away.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Just about any hardware store will carry a selection of cast iron cooking gear, usually Lodge brand.", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "gpt", "value": " I have a nice cast iron pan I don't use anymore. I'd offer it for $10 to you BUT, shipping charges would be high, so look on facebook marketplace somewhere local where someone is offering one you can pick up. \n\nOn FB marketplace I found a set of 3 for $7, with $27 shipping, and 10 other large frying pans in cast iron for between $10 and $20. Search, 'your location' for 'cast iron'.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Is it true that msg comes in either powder or crystal form?", "loss": false, "prefix": null }, { "from": "human", "value": " i think ive used the powder so far\n.....\nive crystal like form too..", "loss": false, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " Yes.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " i asked as i wasn't sure..\n\nis there a difference in the quantity that you need for each form?", "loss": true, "prefix": "SEEING-TO-BELIEVE:" }, { "from": "gpt", "value": " the finer the form of anything , the more you get on a spoon.\nA spoonful of regular salt is more than the same volume in kosher salt.\nit packs down more densely.\nAll msg is crystal, the powder is just smaller crystals ...same as with powder sugar.\ngo easy, you can always add more.", "loss": true, "prefix": "gerardj:" }, { "from": "human", "value": " Accent is crystalized", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " Please look for ASI-Moto.\nIt’s the one that all Asian restaurants use because it’s the very cheapest.\n\nWhen using MSG, keep in mind a few things.\nIt’s not as “salty” as you might expect. It’s a flavour enhance product-hence 621.\nIt’s a bit sweeter.", "loss": true, "prefix": "Jade Emperor:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Those little things that your mum or dad used to do?", "loss": false, "prefix": null }, { "from": "human", "value": " That have now become part of your own cooking?\nMy example:\nMy mum used to create the absolute best crispy roast potatoes, which for the life of me, I just couldn’t recreate. Sure, I knew about par-boiling and tossing them in the pan for that roughened texture, but still not as good.\nSadly, my mother passed away before I could ask her the secret.\nI reached out to all that knew her to see if they could help me with the step that I was missing.\nEventually, I discovered that my mum used to deep fry the potatoes before putting them into the oven!\nI tried this, and guess what? Perfect!\nNow I won’t do them any other way, and now people ask ME how I get them so beautifully crispy!\nPlease share away!", "loss": false, "prefix": "Jade Emperor:" }, { "from": "gpt", "value": " Thanks for sharing and starting this thread. I'll be interested to read more. Sadly, I don't have any directly related stories to share. Mom didn't cook.", "loss": true, "prefix": "GinnyPNW:" }, { "from": "human", "value": " My mum was a really good cook. She seemed to like cooking and she had trained as a housekeeper, in Denmark. I still cook a \"French omelette\" pretty much the way she taught me as a kid. I make tuna salad exactly the way she did, even though she always called scallions leeks. Scallions were not available in Denmark even in the 1970s, they are now. My mum didn't teach me a lot of cooking, but I did watch her and I did pick up some stuff that I only realized later I had picked up.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " My dad didn't cook, with the exception of steaks or chicken on the charcoal grill. He didn't prep the steaks or chickens, he just did the cooking part. He does get extra points for building the rotisserie for that grill. The grill was one of those round ones that every suburban home seemed to have in the 1950s and 60s and we called them BBQs at the time. They did not have lids. He was an engineer and had been a machinist. He actually built the motor of that rotisserie from scratch.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " My mum was a competent cook. She made a very good Indonesian hachee (in the pressure cooker) and a bean oven dish, that I can't re-create as I cannot get the ingredients here.\nMy dad was a good cook and enjoyed cooking. I still use his scrambled egg recipe with tomato, bacon and lots of chives added to it and all the Indonesian dishes. I've never seen him use a cook book, he went by feel and taste and I suppose that's where my improvisation in cooking comes from", "loss": true, "prefix": "Badjak:" }, { "from": "gpt", "value": " My mom was a recipe follower. She had no true innovative cooking skills for imagination, but she could follow a recipe. My dad was the experimenter/ try new things ... Although I can't remember any specific things, his contribution to my love of cooking would be to try new things. This was pre-internet days, so everything he came across was either through PBS cooking shows or articles in the food section of The NY Times. Sunday was his cooking day, as it was the one consistent day he had off. I remember the first time he made Moo Goo Gai Pan. He purchased a wok specifically to make the dish. Adding ingredients like Snow Peas, been sprouts, water chestnuts ... Which, although, relatively common and accessible today, back then, not so much. I also remember him introducing us to Artichokes ( both plain with a dipping sauce ( usually garlic and butter) or stuffed ). Again, not something typical in a household at the time, but I loved looking forward to new things every week. Today its easy with the internet, groups like this ... So one of his biggest influences on me would be to look for/ and try new things.", "loss": true, "prefix": "larry_stewart:" }, { "from": "human", "value": " My mom was a great cook and looked for and was willing to try everything. They traveled a bit in later years and she always brought home a cookbook. \nTheir last house had a huge fireplace, with an oven on the side and a cast iron hook inside. So, of course, they had to recreate a meal cooked entirely there. Bread in the brick oven, pheasant (or maybe duck or venison, not sure, as they were hunters) in a stew hanging in a cauldron. I wished I'd been there for it. Evidently a huge success, my father crowed about it for weeks! LOL\n\nthink I've mentioned this before but once...\nShe and her SIL roasted a whole piglet for Christmas/New Years once. Neither had an oven big enough so they cut it in half and each roasted a part. Mom got the head end, (my Aunt didn't want to touch it?), she roasted it with the apple in its mouth but it squished down, she whisked it out and stuck in a fresh one.", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " GinnyPNW said:\n\n\n\n\t\t\tThanks for sharing and starting this thread. I'll be interested to read more. Sadly, I don't have any directly related stories to share. Mom didn't cook.\n\t\t\nClick to expand...\n\nMy mom wasn't much of a cook either, but she used to make me cinnamon toast. Toasted white bread, butter, sugar, and cinnamon.\n\nMy dad made banana pancakes and bacon for breakfast on weekends. He made awesome grilled porterhouse steaks.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " My mom was from a huge family out in the middle of nowhere who ate what you could get on the farm. They didn't have recipes. I had her make the chicken and noodles for me and wrote it down the best I could and it took some practice and it also can go wrong if the weather is not just so. But it's delicious.\n\nShe and a couple of her sisters all had competing ways to make lemon pound cake. None of them could really give you a recipe but I got notes from two of them and did my best to put them together and managed to make a couple of good ones. \n\nMy grandmother often had small new potatoes that she fried in bacon but I could never get them to taste the way hers did and my mom didn't really know how to either. But she definitely fried them in bacon grease. I never caught her boiling them first but I think maybe that had to be what happened.", "loss": true, "prefix": "Texmex:" }, { "from": "gpt", "value": " I do often wonder if there is an element of love for my mother in my fondness for her cooking.\nI couldn’t be honest and say that she was a great cook. She wasn’t. If you were wanting to be a delinquent and smash some windows, all you required were my mother’s scones.\nBut I will never forget (or accurately replicate) her scouse - which is a quite simple English stew using minced beef, carrots and onions and a gravy. I loved it, although it was considered a “poverty” dish. Yeah, we didn’t have a lot of money back then.", "loss": true, "prefix": "Jade Emperor:" }, { "from": "human", "value": " I wonder if anybody had much money back then.. can my mom's generation even if someone had money they were pretty careful with it because they had lived through what happened in the United States and 1929 known as the Great depression when nobody had anything. \n\nMy mom really excelled at making candy. She made marshmallow fudge and I caramel type candy similar to fudge that she called Aunt Bill's that nobody else seemed to make. If we had nothing else at Christmas, it would have been a good time just for the candy alone.", "loss": true, "prefix": "Texmex:" }, { "from": "gpt", "value": " Yes, my mother could bake. I didn't get that gene. Depression era mom as well. We grew up on tuna casserole and such.", "loss": true, "prefix": "Jusa:" }, { "from": "human", "value": " My mother was relatively good basic cook, as long as she had a written recipe. Nothing notable because she had some food quirks. Such as corn HAS to be yellow and beans, cut, are green. There are more but I don't remember.\n\nOne thing I do recall vividly is when she cooked a steak, it was so well-done it could be used to shingle a roof. Guess that's why I like mine rare! Oh, well!!", "loss": true, "prefix": "Katie H:" }, { "from": "gpt", "value": " Now that we are discussing it, I don't think I ever saw my mum use a written recipe.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Another thing my Mom would make sure of ( which I still do, and made sure of when my kids were still in the house), even though she wasn't the greatest cook, we always had a balanced home cooked meal ( A protein, side of veggies, dessert ), and we always ate dinner together as a family around the kitchen table, talking about how our day was ...\n\nAn aside: there was never a day when she broiled fish or lamb chops where she didn't set off the smoke detector , and had to fan it until it stopped beeping.", "loss": true, "prefix": "larry_stewart:" }, { "from": "gpt", "value": " Someone needs to invent a smoke detector that turns itself off when you shout, \"It's just toast\" or some other phrase, e.g., \"I know, shut up.\"", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " Katie H said:\n\n\n\n\t\t\tMy mother was relatively good basic cook, as long as she had a written recipe. Nothing notable because she had some food quirks. Such as corn HAS to be yellow and beans, cut, are green. There are more but I don't remember.\n\nOne thing I do recall vividly is when she cooked a steak, it was so well-done it could be used to shingle a roof. Guess that's why I like mine rare! Oh, well!!\n\t\t\nClick to expand...\n\nBack in the day, it wasn't quite as safe to eat meat rare. Especially pork. There's been a lot of refinements since then so that now you don't have to practically burn pork.", "loss": true, "prefix": "Texmex:" }, { "from": "gpt", "value": " Texmex said:\n\n\n\n\t\t\tBack in the day, it wasn't quite as safe to eat meat rare. Especially pork. There's been a lot of refinements since then so that now you don't have to practically burn pork.\n\t\t\nClick to expand...\n\nThat was because there can be trichina in pork. Modern hygiene methods in raising pork and inspection have eliminated virtually all trichina from pork.\n\nBut, some game meat, like bear and porcupine still need to be cooked to the same sorts of temperatures as poultry to be safe and kill any trichina.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " My mother was an excellent all-around cook. Plus, she was the queen of leftovers that did not look like leftovers. Roast one night, Manhattans the next, Hash for a third night and, if there was a bone, soup soon followed. Money was tight so food waste was not going to happen. She made candies and a fruit/nut basket at Christmas. Also, she stuffed dates with pecans and rolled them in powdered sugar. Simply delicious. Every room was decked out for holidays...", "loss": true, "prefix": "Kathleen:" }, { "from": "gpt", "value": " Kathleen said:\n\n\n\n\t\t\tMy mother was an excellent all-around cook. Plus, she was the queen of leftovers that did not look like leftovers. Roast one night, Manhattans the next, Hash for a third night and, if there was a bone, soup soon followed. Money was tight so food waste was not going to happen. She made candies and a fruit/nut basket at Christmas. Also, she stuffed dates with pecans and rolled them in powdered sugar. Simply delicious. Every room was decked out for holidays...\n\t\t\nClick to expand...\n\nI've never heard of Manhattans.....looked it up, a hot roast beef sandwich gravy on top. \n\nMy mom is still alive. My mom did very little stuff.", "loss": true, "prefix": "blissful:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: How much oil to deep-fry a cornish hen?", "loss": false, "prefix": null }, { "from": "human", "value": " what do you do, empty bottles of oil in a pot? It seems it would take a dozen bottles or more to fill the pot.", "loss": false, "prefix": "georgevan:" }, { "from": "gpt", "value": " Probably 2 or 3 liters would do it. Make sure the oil doesn't come up past half way while the hen is in the oil. The size of the pot will dictate the amount of oil, basically a pot that's a little bigger then the hen diameter wise will dictate the least amount of oil, hopefully that makes sense to you. Why do you want to deep fry?", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " georgevan, could you post a link to the recipe please? Cornish hens, IMHO, don't get deep fried! LOL - could be wrong but would love to see the recipe!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " search \"recipe deep fried cornish hen\"\ngot curious, many many hits.\n\nfrom \"looks like roasted\" to \"looks like KFC extra crispy\"", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " The way to figure out how much oil to deep fry a turkey is to place the turkey in a deep pan, then add enough water to cover with an extra inch or 2. Remove turkey. Use a measuring cup to remove the water.\n\nMake sure your hens are totally defrosted and patted dry as much as possible.", "loss": true, "prefix": "medtran49:" }, { "from": "gpt", "value": " medtran49 said:\n\n\n\n\t\t\tThe way to figure out how much oil to deep fry a turkey is to place the turkey in a deep pan, then add enough water to cover with an extra inch or 2. Remove turkey. Use a measuring cup to remove the water.\n\nMake sure your hens are totally defrosted and patted dry as much as possible.\n\t\t\nClick to expand...\n\nI don't doubt that is a good way to measure but alternatively if you just cover the bird in the oil to be used by 2\" then remove and then heat the oil I don't see the problem, the bird is not going to absorb any oil at all or cause a problem when put back in the oil and probably not cause the oil to bubble up from any residual water either on the bird or in the cavity, which can, if neglected cause a safety concern.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " agreed. but apparently the question is how much oil to buy?\n\n2 liters\n2 gallons\n1.75 tuns?", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tI don't doubt that is a good way to measure but alternatively if you just cover the bird in the oil to be used by 2\" then remove and then heat the oil I don't see the problem, the bird is not going to absorb any oil at all or cause a problem when put back in the oil and probably not cause the oil to bubble up from any residual water either on the bird or in the cavity, which can, if neglected cause a safety concern.\n\t\t\nClick to expand...\n\nBut, measuring the oil needed doesn't really tell the person how much oil they need to have on hand to do this. Measuring the bird in water and then keeping it uncovered to dry out in the fridge while going to the store to buy that oil seems reasonable to me.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tBut, measuring the oil needed doesn't really tell the person how much oil they need to have on hand to do this. Measuring the bird in water and then keeping it uncovered to dry out in the fridge while going to the store to buy that oil seems reasonable to me.\n\t\t\nClick to expand...\n\nYep, an excellent reason to use water.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " taxlady said:\n\n\n\n\t\t\tBut, measuring the oil needed doesn't really tell the person how much oil they need to have on hand to do this. Measuring the bird in water and then keeping it uncovered to dry out in the fridge while going to the store to buy that oil seems reasonable to me.\n\t\t\nClick to expand...\n\nYes. Turkeys are a big thing to fry in U.S. for Thanksgiving and you have to buy the oil in advance since the vast majority of groceries are closed on Thanksgiving Day.\n\nBesides the fact that any seasoning would wash off as the cold oil drained off the bird.", "loss": true, "prefix": "medtran49:" }, { "from": "human", "value": " I've deep fried turkeys several times. The standard method for determining the amount of oil needed is to put the whole turkey into the fryer (still in the plastic bag or not) then add enough water to cover the turkey. Mark the water level on the inside of the pot, remove the bird, measure the amount of water in the pot. Easy peasy. Clearly, you can do this same procedure with many different liquids but why? Water is the cheapest and least messy. Once you've determined how much oil you'll need you can refrigerate the bird, go to the store and buy the needed oil.", "loss": true, "prefix": "Andy M.:" }, { "from": "gpt", "value": " pictonguy said:\n\n\n\n\t\t\tI don't doubt that is a good way to measure but alternatively if you just cover the bird in the oil to be used by 2\" then remove and then heat the oil I don't see the problem, the bird is not going to absorb any oil at all or cause a problem when put back in the oil and probably not cause the oil to bubble up from any residual water either on the bird or in the cavity, which can, if neglected cause a safety concern.\n\t\t\nClick to expand...\n\nSounds like you might be used to cooking in restaurant where there are large amounts of ingredients available", "loss": true, "prefix": "GotGarlic:" }, { "from": "human", "value": " dragnlaw said:\n\n\n\ngeorgevan, could you post a link to the recipe please? Cornish hens, IMHO, don't get deep fried! LOL - could be wrong but would love to see the recipe!\n\t\t\nClick to expand...\n\nThere wasn't a recipe. If they can deep fry chicken why can't cornish hen be deep fried?", "loss": true, "prefix": "georgevan:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tSounds like you might be used to cooking in restaurant where there are large amounts of ingredients available \n\nClick to expand...\n\nHaha, that's exactly it. The water measurement make sense for home cooks for sure. \n\nPersonally we don't sell any domestic poultry in the restaurant like chicken or turkey but do bring in carcasses for stock. We do use pheasant, quail, duck and grouse. Don't remember actually deep frying any whole birds, just not something I would do, not that there's anything wrong doing that.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " Understood georgevan. No reason why not what-so-ever! Just seems strange to me. Even though 'just a chicken' people often pay more for them and I honestly couldn't see using a technique out of the ordinary for them. Just me! just me!", "loss": true, "prefix": "dragnlaw:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\ngeorgevan, could you post a link to the recipe please? Cornish hens, IMHO, don't get deep fried! LOL - could be wrong but would love to see the recipe!\n\t\t\nClick to expand...\n\nThis be Amurica, girl. We can deep fry anything from turkeys to twinkies!", "loss": true, "prefix": "Sir_Loin_of_Beef:" }, { "from": "human", "value": " Get yourself one of these. It's about 2.25 gallons of peanut oil, which is excellent for deep frying, or any kind of frying, really.\n\n\n\n\n\n\nEven if you don't do a lot of frying, you'll use it up eventually.", "loss": true, "prefix": "Sir_Loin_of_Beef:" } ]
[ { "from": "system", "value": "This is a cooking forum thread titled: Proper temperature for stainless steel", "loss": false, "prefix": null }, { "from": "human", "value": " I have a question about stove top temperatures when using stainless steel pans. I guess my question doesn't really apply only to stainless but that's what I'm using. I've successfully cooked a few things in my pan without sticking by heating the pan first until water rolls around, then oil, then food. But what I'm unclear about is am I supposed to turn the heat down once I reach temp or just leave it? For example, if I turn my stove top to a 4 it takes about 5 minutes to reach the temperature where water rolls around. If I leave it it will keep getting hotter and hotter, eventually too hot. So what is the proper technique for once you put your food in the pan? Won't the pan keep increasing in temperature?\nA related question - obviously if I turn the dial to a 6 it will reach temp faster than if I turn the dial to a 3. I might want a 6 for steak but not eggs. So what is the guidance for starting temperature? Does that even make sense? I just feel like I'm missing a few fundamentals. \n\nThanks for your help!", "loss": false, "prefix": "Chravis:" }, { "from": "gpt", "value": " Welcome to DC.\n\nIt depends a lot on the recipe. You don't need a super hot pan where the beads of water dance across the hot surface if you're cooking eggs. You do need it if you're searing a steak.\n\nA higher or lower setting on your stove will get the pan to the correct temperature faster or slower. Recipes will often direct you to heat a pan over medium heat or medium-high heat, etc.", "loss": true, "prefix": "Andy M.:" }, { "from": "human", "value": " Every pan will be different and every stove will be different. It's a matter of familiarity and practice makes perfect. Also the experience of the person cooking is important as well. I suggest starting on a medium heat and when oil is added and it moves around the pan easily and shimmers without smoking is probably a good starting point and you can adjust from there. It will become second nature.", "loss": true, "prefix": "pictonguy:" }, { "from": "gpt", "value": " Ditto all of the above - and in my own words... \n\nonce you have your temperature and start cooking your food, you will certainly realize that it is too hot as liquids are either evaporating too fast or contents are on the point of burning. \nYou adjust your heat just at/before that point, and that's where experience comes in. With careful watching you will soon learn when you need to do what.\nI have not cooked on an electric stove for so long I don't remember what it is like. With gas, you can adjust the flame to \"almost\" the exact spot you need.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " some of this depends on the pan (material)\nfor example, cast iron heats up slowly - because cast iron does not conduct heat as fast as steel, stainless, aluminum or copper. \"turning up the heat\" to pre-heat cast iron has marginal upside, and potential downside - i.e. warping the pan.... I never consider cast iron 'pre-heated' until the handle is too hot to hold onto bare handed....\nI have cast iron fry pans, 'black iron' aka steel fry pans, copper s/s lined fry pans, multiply stainless fry pans. they all work a bit differently.\n\nwhen a pan is pre-heated - and the temperature for that \"condition\" depends, as mentioned above, on what you're cooking. to sear a steak pre-heat is mucho different that pre-heat to fry an egg, which is not the same as for searing a fish fillet... \n\nonce a pan is preheated and you plop a bunch of cold food into it, \"Chill Shock\" happens. \na bunch of heat is sucked out of the pan . . . . and then . . . the pan \"recovers\" its temperature - and _that's_ when it's time to reduce the heat, as needed, or as you point out,,, the pan just keeps getting hotter and hotter until the smoke detectors go off . . .\n\nmy tip: \"Friends, Romans, countrymen, lend me your ears\" \na flounder filet quietly 'cooking through' . . .\na chicken breast happily sizzling away for a nice tender cooking , , ,\nsounds a lot less \"frantic\" than a steak you've got at max heat for insta-sear....\n\nthe \"listening\" bit is especially important when the frying operation is going to last 10 +/- minutes. even \"simple stuff\" - frying hamburgers , , , I'll be prepping the buns, etc., and \"hear\"/realize - 'dang, the heat is too high!!!'\n\none can't put a stopwatch and a micrometer on this stuff - it's an experience thing - but is usually helps to know what 'experience' one needs to pay attention to / learn.", "loss": true, "prefix": "dcSaute:" }, { "from": "gpt", "value": " Yeah, sound is a very important sensory addition to cooking. In a professional kitchen sound is king, everywhere.", "loss": true, "prefix": "pictonguy:" }, { "from": "human", "value": " First off, welcome to Discuss Cooking, Chavris.\n\nWhat kind of stove are you using? It makes a huge difference. Electric will take longer to get up to the temperature you want as well as take longer to cool off than gas or induction. Electric also seems to be able to get a hotter than gas. I have an electric stove. I often turn the heat to high to start off heating the pan and turn it down to medium before it gets too hot. I don't bother with water drops unless I'm making pancakes. When you put the food on the pan, it will help to moderate the temperature. \n\nYes, pay attention to how the food is reacting to the heat. Yes, listen to what the cooking food sounds like. Jacques Pépin even tells you how to know when your mushrooms are cooked enough for the next step of cooking by how they sound in the pan.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " dcSaute said:\n\n\n\n\t\t\t\"turning up the heat\" to pre-heat cast iron has marginal upside, and potential downside - i.e. warping the pan....\n\t\t\nClick to expand...\n\nI have never heard of cast iron warping on a stove.\n\n\ndcSaute said:\n\n\n\n\t\t\tI have cast iron fry pans, 'black iron' aka steel fry pans\n\t\t\nClick to expand...\n\nAre you talking about carbon steel pans? Those can warp.", "loss": true, "prefix": "taxlady:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI have never heard of cast iron warping on a stove.\n\t\t\nClick to expand...\n\nI think it’s pretty impossible for a cast iron pan to warp.", "loss": true, "prefix": "jennyema:" }, { "from": "gpt", "value": " dragnlaw said:\n\n\n\n\t\t\tI have not cooked on an electric stove for so long I don't remember what it is like. With gas, you can adjust the flame to \"almost\" the exact spot you need.\n\t\t\nClick to expand...\n\nAnd then there's me. When I get the gas to almost there, like a slow simmer, then I accidentally turn it off. Then I get to light a match, turn the heat up high, and start all over again. The things I've said wishing for an electric stove. LOL \n\nSo people listen to a pan when food is cooking? Just my luck and being hard of hearing.\n\nAnd there is no truth to the rumor that loud rock and roll caused my hearing loss. It was an inner ear infection. And if I'd known it was going to happen, I'd have turned the music up a lot louder a lot sooner than I currently do. Loud rock and roll is da bomb.", "loss": true, "prefix": "rodentraiser:" }, { "from": "human", "value": " taxlady said:\n\n\n\n\t\t\tI have never heard of cast iron warping on a stove.\n\nAre you talking about carbon steel pans? Those can warp.\n\t\t\nClick to expand...\n\ncast iron can warp, ..but it would have to be one heck of a stove to happen in a kitchen.\n\naluminum skillets warp like crazy.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " gerardj said:\n\n\n\n\t\t\tcast iron can warp, ..but it would have to be one heck of a stove to happen in a kitchen.\n\naluminum skillets warp like crazy.\n\t\t\nClick to expand...\n\nSerious?\nI use cast iron straight on coal or wood fire and I've never seen any warping. \nStraight as without tripod or grid", "loss": true, "prefix": "Badjak:" }, { "from": "human", "value": " Welcome to DC.", "loss": true, "prefix": "msmofet:" }, { "from": "gpt", "value": " Badjak, they could be warped, but I think not by a home cook nor camper. It would be under very extreme conditions. \n\nFar more likely to crack cast iron in the kitchen.", "loss": true, "prefix": "dragnlaw:" }, { "from": "human", "value": " yeh, exhaust manifolds are cast iron and fail when they warp.", "loss": true, "prefix": "gerardj:" }, { "from": "gpt", "value": " warped cast iron is a problem - especially when buying 'older' / second hand.\nany propane/natural gas stove can manage it - even old old old coal fired stoves.\n\n\n\n\n\n\n\t\t\t\t\t\tWhy Does Cast Iron Warp? – 3 Reasons to Consider\n\t\t\t\t\t\n\nA warped cast iron pan leads to questions: How did it get this way? What can I do to keep it from happening to another pan? The good news is there are answers.\n\n\n\n\t\t\t\t\ttrycookingwithcastiron.com", "loss": true, "prefix": "dcSaute:" }, { "from": "human", "value": " dcSaute said:\n\n\n\n\t\t\twarped cast iron is a problem - especially when buying 'older' / second hand.\nany propane/natural gas stove can manage it - even old old old coal fired stoves.\n\n\n\n\n\n\n\t\t\t\t\t\tWhy Does Cast Iron Warp? – 3 Reasons to Consider\n\t\t\t\t\t\n\nA warped cast iron pan leads to questions: How did it get this way? What can I do to keep it from happening to another pan? The good news is there are answers.\n\n\n\n\t\t\t\t\ttrycookingwithcastiron.com\n\t\t\t\t\n\n\n\n\nClick to expand...\n\nI stand corrected. I have never seen it or heard of it before. I also haven't actually tried to measure any, otherwise unnoticeable, warping. I guess I have never heated or cooled my cast iron too fast.", "loss": true, "prefix": "taxlady:" }, { "from": "gpt", "value": " Thank you everyone for your responses. Based on what everyone has said, I think I have a pretty good idea of the one basic rule - there are no rules! Every one (person, pan, stove, etc) is different and it just takes experience. So, get in there and cook!\n\nBut I do have one other question - when a recipe says \"turn the heat to medium\" is there a specific temperature for that? or do most people just turn their dial to the middle? For example, I have a gas stove and the dials have Lo-2-3-4-5-6-Hi. Does medium mean 4? I realize there is no absolute answer, so just looking for what everyone else does.", "loss": true, "prefix": "Chravis:" }, { "from": "human", "value": " I have a gas stove, and I do turn the flame to the middle when I start. Then I keep an eye on it and change it as needed.", "loss": true, "prefix": "GotGarlic:" }, { "from": "gpt", "value": " GotGarlic said:\n\n\n\n\t\t\tI have a gas stove, and I do turn the flame to the middle when I start. Then I keep an eye on it and change it as needed.\n\t\t\nClick to expand...\n\nIf your looking for a medium heat, this is the procedure. It's hot enough that ingredients don't just sit in oil waiting for the cooking process to start and not hot enough that it starts to burn the ingredients and struggling to reduce the heat without setting off smoke alarms and it's only then whether the starting temp is correct or needs adjusting. Again, 4 might be the right temp but that will ultimately be determined once you actually start to add ingredients to a pan.", "loss": true, "prefix": "pictonguy:" } ]

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